51results about How to "Special aroma" patented technology

The invention discloses an all-shaddock fermentation drink and a production method thereof. The production method comprises the steps of separating the pulp and peels of shaddock, separately adding acid and enzyme for treatment, then adding sugar, heating for sterilizing, then leading into lactobacillus and active dry yeast, and fermenting to obtain fermentation liquor; mixing the pulp fermentation liquor and peel fermentation liquor, then adding gum, a sour agent, a sweetening agent, dietary fiber and vitamin C, and heating for sterilizing to obtain the all-shaddock fermentation drink. After being fermented by the lactobacillus and saccharomyces cerevisiae, the shaddock peel and pulp not only maintain the original flavor and effect of the shaddock, but also are endowed with the fermented flavor effect of the lactobacillus and saccharomyces cerevisiae. In addition, soluble dietary fiber is further added into the fermentation drink and plays roles in smoothing intestinal tract and detoxifying and the like. The all-shaddock fermentation drink is proper in sour taste, mellow and clear and sweet, has special aroma and mouthfeel, as well as the effects of wetting the throat and smoothing the intestinal tract.

The invention discloses a cured tobacco pest and disease damage control method by means of cymbopogon flexuosus. Single cultivation method of cured tobacco is changed, the cymbopogon flexuosus are transplanted first 10 days earlier than cured tobacco transplanting, and the cymbopogon flexuosus and the cured tobacco are planted in lines in an alternate mode. Growth habit differences between the cymbopogon flexuosus and the cured tobacco are utilitzed, the cymbopogon flexuosus have a special fragrant smell, the volatile components of the cymbopogon flexuosus has an effect of sterilization and can drive away pest and disease damages, and pest and disease damages of cymbopogon flexuosus are small, and therefore the pest and disease damage incidence rate of the cured tobacco can be lowered. According to the cured tobacco pest and disease damage control method by means of the cymbopogon flexuosus, by means of interplanting of the cymbopogon flexuosus and the cured tobacco, occurrences of various pest and disease damages of the cured tobacco are controlled, the usage amount of pesticides is reduced, and therefore the purposes of keeping ecological balance and reducing pest control cost are achieved.

The invention belongs to the technical field of meat product processing in the field of food processing and relates to a method for processing normal-temperature circulating instant braised beef in sauce. The method disclosed by the invention comprises the following steps: (1) cutting beef into beef cubes under freezing conditions, unfreezing and cleaning; (2) soaking the beef cubes in a salting solution for salting; (3) adding water and yellow wine into the salted beef cubes for stewing, stewing by big fire, removing floating blood foam, adding stewing ingredients, and continuously stewing; (4) cooling the stewed beef cubes to room temperature, and performing vacuum packaging by using a vacuum packaging bag; and (5) putting the packaged beef cubes into ultra-high pressure equipment, finishing the sterilization process, thereby obtaining the normal-temperature circulating instant braised beef in sauce. According to the invention, industrial production of the instant braised beef in sauce can be realized, the obtained beef product is sterilized in a temperature and pressure combined manner, the good flavor of the traditional instant braised beef in sauce is maintained to the greatest degree, the shelf life of the cooked beef is prolonged, and the circulation of the product in the market is promoted.

The invention belongs to the technical field of biological medicines, and specifically relates to an essential oil mask and a preparation method thereof. The essential oil mask comprises a mask body and explosion beads fixed in the mask body, wherein the explosion beads are used for being broken through extrusion and comprise shells, and essential oil is packaged with the shells and contains the following components in parts by weight: 120-160 parts of tea tree oil, 100-140 parts of fructus cnidii oil, 120-160 parts of mangnolia officinalis oil, 80-120 parts of Pogostemon glaber oil, 100-140 parts of artemisia argyi oil, 120-180 parts of elscholtzia ciliata oil, 80-120 parts of rosemary oil, 100-160 parts of laurel oil, 80-120 parts of geranium oil, 100-150 parts of mint oil and 100-150 parts of Laggera pterodonta oil. By embedding essential oil explosion beads into the essential oil mask, the mask is capable of inhibiting viruses. The technical scheme can be used for preventing respiratory diseases during outbreak of respiratory infectious diseases.

The invention discloses a method for controlling pest and disease damage of flue-cured tobacco by using pelargonium graveolens. By changing a single cultivation method of the flue-cured tobacco, the flue-cured tobacco is transplanted in 30 days after transplanting of the pelargonium graveolens, and one row of pelargonium graveolenses are planted for every one row of flue-cure tobaccos. By using the growth habit difference of the pelargonium graveolens and the flue-cured tobacco, the pelargonium graveolens has special aromatic odor, the volatile component of the pelargonium graveolens has a sterilization effect and can repel the pest and disease damage, the pest and disease damage of the pelargonium graveolens is less, and thus, the pest and disease damage incidence of the flue-cured tobacco is reduced. According to the method, various pests and disease damages of the flue-cured tobacco can be controlled through interplanting of the pelargonium graveolens and the flue-cured tobacco, the using amount of a pesticide is reduced, and the aims of keeping ecological balance and reducing the pest control cost are fulfilled.

The invention relates to the technical field of fruit planting, specifically to a planting method for selenium-rich mango. The planting method comprises the following steps: 1) soil preparation and field planting; 2) fertilizer application: a step of spraying a selenium-rich foliar fertilizer every 21 to 31 days from the beginning of fruiting to fruit harvesting of a mango tree, and additionally applying a fruit strengthening fertilizer to soil until fruits are harvested, wherein the selenium-rich foliar fertilizer is mainly prepared from raw materials like Cardamine, kudzuvine root, Banqiao Codonopsis pilosulc, marjoram, Purplu Basil, garlic, sundew, sodium selenite, selenium-rich edible fungus powder, paclobutrazol, ethylene and a microbial agent; and the fruit strengthening fertilizer is mainly prepared from raw materials like decomposed farmyard manure, potassium chloride, urea, a potassium-calcium-magnesium-phosphorus fertilizer, potassium dihydrogen phosphate, realgar, pannyroyalmint, rosemary and sage; and 3) orchard management. The planting method provided by the invention has the following advantages: the harm of the residual amount of a pesticide to the human body and the environment is effectively reduced; the yield per mu and the average selenium content of mango are improved; nutrients are rich; fruit pulp is fragrant, sweet and delicious; fruits are large; fruitpeel is thin; thus, economic benefits of the mango are increased.

The invention discloses a method for extracting propolis step by step with subcritical fluid with an aim to extract beewax and propolis from glue respectively. The method includes: performing freezing and breaking on the glue; loading broken glue raw materials in to a sieving cloth bag which is put into an extraction pot for vaporization and adding a primary extractant for extraction; moving the extractant to an evaporating pot for solvent evaporation and placing the vaporized primary extractant in a solvent tank after cooling and liquidation; subjecting the evaporating pot to negative press separation to take out an extractant to obtain the beewax; after the extraction pot is subjected to solvent removal, adding a secondary extractant for extraction; moving the secondary extractant to the evaporating pot for solvent evaporation and placing the vaporized second extractant to the solvent tank after cooling and liquidation; subjecting the evaporating pot to negative press desolventizing to obtain the light-colored refined propolis extract. The method is low in extraction temperature, capable of reducing damage of active components, simple in process, low in extraction cost, high in extraction rate, high in total flavonoid content, high in galangin and complete in extraction of aspen, free from heavy metal in the propolis extraction and solvent residue free.

The invention relates to a Cyperus esculentus wine and a preparation method thereof. The preparation method comprises the following steps: mixing crushed or sliced Cyperus esculentus and bulk wine atthe weight ratio of 1-3:9, immersing for 24-72 h, and carrying out solid-liquid separation. The obtained liquid is the Cyperus esculentus wine. The prepared Cyperus esculentus wine has mellow and smooth and long-lasting mouthfeel, has sauce flavor and special Cyperus esculentus delicate fragrance, and has rich Cyperus esculentus mouthfeel and rich nutrients.

The invention discloses natural seven-color nutrient salt. The nutrient salt is prepared from common salt as a carrier compounded with natural edible pigments such as anthocyanidin, chlorophyll, xanthophyll, pitaya pigment, lycopene, beta-carotene and curcumin. The natural pigments are high in safety, and contain nutrient substances necessary for human body. Some of the natural pigments are vitamins or have vitamin properties, and can prevent and treat certain diseases. Different pigments are extracted by using different solvents which are combined with an aqueous two-phase extraction technology at the same time, so that extracted pigments are natural in color, and the final nutrient salt is colorful and has a special fragrance. More importantly, the biggest disadvantage of the natural pigments is poor stability, and aliphatic natural pigments are mainly characterized by fading, and aromatic natural pigments are mainly characterized by color change, but the common salt as a carrier canimprove the stability of the various natural pigments by at least 10% or above.

Disclosed is a mind refreshing wet tissue which is made with spun-laced non-woven fabrics as base material by soaking in Chinese herbal medicine liquid. The Chinese herbal medicine liquid is the mixture of mint, clove and water and the weight percentages of the three are respectively 1%, 1% and 92%. The weight percentages of the spun-laced non-woven fabrics and the Chinese herbal medicine liquid are respectively 15% and 85%. The invention has the advantages that the mind refreshing wet tissue has the special functions of refreshing the mind and relieving fatigue; the mind refreshing wet tissue is unique in fragrance and soft in texture and is not irritative to skin and has no side effect after long-time use.

The invention discloses a preparation method of a fermented pumpkin beverage. The preparation method comprises the following steps: carrying out pumpkin color protection treatment, preparing pumpkin dehydrated bread, mixing a pumpkin dehydrated bread extract and pumpkin pulp, and carrying out fermentation treatment by using a lactobacillus plantarum bacterium solution and yeast. The lactobacillus plantarum bacterium solution accounts for 2-3% of the volume of fermentation substrate liquid and the yeast accounts for 0.08-0.2% of the weight of the fermentation substrate liquid. The fermented pumpkin beverage prepared by the preparation method is abundant in nutritional value and has a unique baking flavor and the flavor of a fermented product; the fermented pumpkin beverage has golden yellow color and luster, uniform texture, fragrant aroma, moderate mouth feel and long product storage period, is deeply favored by consumers and explores a new way for deep processing of pumpkins.

The invention provides an orange peel natto product. The orange peel natto product consists of the following raw materials in parts by weight of 10-20 parts of soybeans and 5-10 parts of orange peel.Through fermentation with bacillus natto, the content of PMFs in the product reaches 0.1-1.5%. According to the orange peel natto product disclosed by the invention, distinctive smell of the orange peel is mixed with ammonia smell produced through fermentation with the bacillus natto, so that the product has special fragrance, and the functional effects of the product can be increased; the activity of natto kinase in fermentation substances is improved in a secondary fermentation manner of the soybeans and the orange peel, the functional components of the orange peel are transformed through fermentation, the content of the PMFs is increased, and the stability of the natto kinase is guaranteed through a large quantity of network structures in the orange peel.

The invention relates to the field of food, in particular to a marinating material and a food marinating method of the marinating material. The marinating material comprises the following raw materials in parts by weight: 45-60 parts of anise, 30-45 parts of fennel, 25-35 parts of nard, 45-55 parts of kaempferiae, 18-25 parts of tangerine peel, 7-13 parts of liquorice, 8-15 parts of sandalwood and 35-50 parts of amomum tsao-ko kernel. The food marinating method using the marinating material comprises the steps of preparing brine and marinating food. The method is simple to operate and easy to master. The marinating material has effects of flavor enhancing and perfuming and is particularly applicable to marinating animal viscera, and the prepared marinated food is delicious in taste, can improve appetite and has an effect of strengthening a stomach.

The present invention is one kind of fruit vinegar prepared with vinegar, mulberry fruit and kiwi fruit juice. The present invention also provides the preparation process of the fruit vinegar. The fruit vinegar is fruity fragrant, sour and sweet, and bright in color.

The invention discloses a production process of flavored kelp salad, and relates to the technical field of food processing. The process comprises the following steps: S1, cleaning; S2, soaking and cutting; S3, color protection treatment: putting shredded kelp into a copper sulfate solution and a D-sodium erythorbate solution in a mass ratio of 1:(0.8-1.2), performing boiling for 3-6min, and performing color protection treatment, wherein the mass concentration of the copper sulfate solution is 200-220mg/L and the mass concentration of the D-sodium erythorbate is 200-240mg/L; S4, blanching; S5,disinfection and dehydration; S6, ingredient adding; S7, metal powder detection; and S8, packaging, sterilizing and storing. The production process of the flavored kelp salad can prepare the kelp salad which is emerald green in color, free of fishy smell and good in mouth feel.

The invention discloses a fragrant, soft and smooth hair conditioner and a preparation method thereof. The hair conditioner comprises the following components in percent by weight: 5 to 10 percent ofcetanol, 0.05 to 0.2 percent of cetrimonium chloride, 1 to 5 percent of glycerinum, 0.5 to 4 percent of glyceryl stearate, 0.05 to 0.3 percent of EDTA disodium, 1 to 5 percent of sweet almond oil, 1 to 5 percent of olive fruit oil, 0.5 to 1.5 percent of essence, 0.5 to 1.5 percent of a preservative, and water for the surplus, and the sum of percent of all the components is 100 percent. The fragrant, soft and smooth hair conditioner can ensure that the hair conditioner has good nourishing and moisturizing properties, and can keep hair be soft and smooth for a long time, and meanwhile all components of hair lotion are effectively matched with one another, so that a product is stable, has special fragrance and obvious washing effect, and can be used for a long time. The preparation method issimple in technology, easy to operate, low in cost, high in efficiency and easy for industrial production.

The invention relates to a manufacturing method of environmental reclaimed rubber for automobiles, and belongs to the technical field of reclaimed rubber production. According to the manufacturing method, during vulcanization and refining, a rape seedcake, a peanut seedcake and a cotton seedcake are used as tackifiers, so that the produced reclaimed rubber for the automobiles has special light aroma, does not contain chemical components and has the advantages of health and environmental friendliness.

The invention discloses a low-fat mixed peanut paste. The low-fat mixed peanut paste comprises peanuts, sesame, raw Chinese chestnut kernels, almonds and other components. The low-fat mixed peanut paste has rich nutrients and various health-care effects. The preparation method of the low-fat mixed peanut paste comprises the steps of baking and peeling, squeezing and finely grinding, mixing mixed sauce and Chinese chestnut paste, stirring uniformly and the like. The low-fat mixed peanut paste has the following beneficial effects: when the low-fat peanut paste is prepared, deoiling is conducted repeatedly in the preparation process on the premise of maintaining nutritional components of each component, so that the oil content of the obtained low-fat mixed peanut paste is less than 5 percent; the Chinese chestnut paste and saccharose are added, so that the carbonhydrate content is increased and the taste of the deoiled mixed sauce can be improved; meanwhile, the Chinese chestnut paste and the saccharose can dilute the mixed sauce, so that the viscosity is reduced, the low-fat mixed peanut paste is not liable to harden, and the storage time of the low-fat mixed peanut paste is prolonged.

The invention belongs to the technical field of mosquito-repelling liquid and discloses mosquito-repelling liquid. The mosquito-repelling liquid contains the following raw materials in parts by weight: 10-20 parts of lavender, 5-10 parts of folium artemisiae argyi, 3-8 parts of flos genkwa, 5-10 parts of peppermint, 3-6 parts of folium ilicis chinensis, 10-15 parts of chrysanthemum, 3-7 parts of patchouli oil, 2-7 parts of cortex ailanthic, 5-15 parts of fructus forsythia and the balance of water. The folium ilicis chinensis does not have mosquito-repelling and pest-killing efficacies but is capable of enhancing the mosquito-repelling effect of folium artemisiae argyi, so that the comprehensive mosquito-repelling effect is enhanced; and by utilizing the lavender, the mosquito-repelling liquid has special fragrance and is easily accepted by people. The mosquito-repelling liquid has the characteristics that the odor is fragrant, the pest repelling effect is good, and meanwhile, all the raw materials are natural and free from irritation.

The invention relates to the technical field of food, in particular to functional blend oil and a preparation method thereof. The functional blend oil is prepared from raw materials including flaxseeds, sesames, sunflower seeds, purple perilla, cinnamon and rosemaries. In the functional blend oil, saturated fatty acid accounts for 3 to 12 percent; monounsaturated fatty acid accounts for 35 to 44 percent; polyunsaturated fatty acid accounts for 44 to 62 percent; Omega 3 polyunsaturated fatty acid accounts for 9 to 15 percent; Omega 6 polyunsaturated fatty acid accounts for 29 to 53 percent. The prepared functional blend oil has mellow smell and is lower in cost; the additional addition of ingredients of antioxidants, preservatives and the like is not needed; the effects of preventing chronic diseases such as cardiovascular diseases, cancer diseases and diabetes are achieved.

The invention discloses a lemongrass mixed fruit juice drink with a function of nourishing the stomach and a preparation method of the fruit juice drink. The preparation method comprises steps as follows: lemongrass is subjected to impurity removal, cleaned and air-dried at the room temperature in a dark place; then, the air-dried lemongrass is crushed, and a crushed material is obtained; the crushed material and distilled water are mixed in the mass ratio being 1:(5-10) and stirred, and a pre-extracting solution is obtained; the pre-extracting solution is boiled and filtered, filtrate is collected, and a lemongrass extracting solution is obtained; papaya, mangoes, grape and apple flesh are mixed, juiced, homogenized and filtered, and mixed fruit juice is obtained; the lemongrass extracting solution, the mixed fruit juice and honey are mixed, kept at the temperature of 80 DEG C for 20 mins and immediately cooled to 4 DEG C, and the lemongrass mixed fruit juice drink with the function of nourishing the stomach is obtained. The product is prepared with the simple preparation method, is low in cost and has healthcare functions including stomach nourishing and the like and has high market value.

The invention discloses protective bath foam capable of realizing rapid makeup removal and a preparation method thereof. The protective bath foam capable of realizing rapid makeup removal contains 3-8wt% of selaginella lycopodium extract. According to the protective bath foam capable of realizing rapid makeup removal and the preparation method thereof disclosed by the invention, the selaginella lycopodium extract added into a formula of liquid shampoo is derived from all grass of selaginella lycopodium, is enriched in ferulic acid and other products, can achieve effects of scavenging free radicals, promoting generation of enzymes capable of eliminating free radicals, increasing activities of glutathione S-transferase and quinone reductase and inhibiting tyrosinase activity to regulate human physiological functions; with the adoption of a specific wetting agent, the bath foam can achieve a long-acting moisturizing effect, and the various components of the bath foam are effectively matched, so that the product is stable and obvious in cleansing care effect, has long-acting moisturizing and skin care effects, and can be used for a long time. The preparation method disclosed by the invention is simple in process, easy to operate, low in cost, high in efficiency and capable of easily realizing industrial production.

The invention discloses a preparation method of syrup, and belongs to the technical field of food. The syrup comprises the following raw materials: semen myristicae, white sugar, cold water, oil and hot water. According to the preparation method of the syrup provided by the invention, the semen myristicae is added on the basis of common syrup, and the semen myristicae has special fragrance, is mild and pungent, and has slight sweetness, so that the edible taste of the syrup is further improved, meanwhile, semen myristicae has the effects of warming the spleen and stomach and astringing the intestines, and the health-care and health-preserving effects of the syrup are improved.

The invention provides a natto product for preventing cardiovascular diseases. The natto product is prepare from the following raw materials in parts by weight: 30 to 90 parts of soybeans, 10 to 30 parts of trichosanthes peel, soybeans are cooked and fermented by natto bacteria, and mixed with trichosanthes peel for second fermentation, after vacuum degassing, packed into a granular product with trichosanthes leaves. The secondary fermentation of the soy beans and the trichosanthes peel increases activity of nattokinase in leavening, and a large number of reticular structures in the trichosanthes leaves are fully used to ensure stability of the nattokinase. Chinese herbal medicines odor of the trichosanthes peel is used to be mixed with ammonia odor produced by fermentation of the natto bacteria, and using a special aroma of the product enhances functional effects of the product.

The invention discloses a processing method for dried vegetables, and belongs to the technical field of vegetable drying techniques. The processing method is characterized by comprising the following steps: (1) picking ripened vegetables, and drying the picked vegetables in the sun till the vegetables can bend naturally; (2) collecting the dried vegetables, and airing and hanging the dried vegetables in a cool place till the water content of the vegetables is 10%-25%; (3) rubbing the aired vegetables softly and ripely, and putting and pressing the vegetables in a ceramic jar till 85%-90% of volume of the ceramic jar is filled with the vegetables; (4) sequentially sealing the opening of the ceramic jar by using a plastic preservative film and mud; (5) putting the ceramic jar in the cool place to naturally ferment and dry for 55-70 days to obtain the dried vegetables. The processing method for the dried vegetables is simple and convenient to operate, can effectively protect original nutrition ingredients of the vegetables and is applied to drying the vegetables.