37results about How to "Strong freshness" patented technology

The invention provides a processing method of flavored Lactuca sativa var. angustata. The method comprises the steps of harvesting high-quality Lactuca sativa var. angustata in high-grade Lactuca sativa var. angustata base; instantly refrigerating to keep unique color and appearance, and freshness; and soaking with ozone water instead of chemical food additives to realize color protection, enzyme deactivation and sterilization. The product has no any chemical residue, and no decoloration after storage for above one year. The processing method provides plural pickling liquid formulations with different flavors, all of which contain beneficial components, have health-promoting effects after being eaten for long time, serve as both medicine and food, and have benefits and no side effects. The pickling liquid is flavored with salt and sugar, and accords with taste of the public, and the mouthfeel of flavored Lactuca sativa var. angustata is widely accepted by public.

The invention discloses a hawthorn essence and a preparation method thereof. The hawthorn essence comprises the raw materials by weight percent: 10.0-20.0% of hawthorn extract, 0.3-1.0% of eugenol, 0.05-0.2% of lemon oil, 0.1-0.3% of geraniol, 0.1-0.5% of hexenyl acetate, 1.0-2.0% of 2-methyl butyric acid, 0.1-0.5% of strawberry acid, 0.1-0.3% of acetic acid, 0.5-1.0% of ethyl acetate, 0.5-1.0% of ethyl butyrate, 0.1-0.5% of isoamyl acetate, 0.1-0.3% of trans-2-hexene aldehyde, 0.05-0.2% of furanone and the balance of propylene glycol. The hawthorn essence provided by the invention has natural hawthorn fragrance and taste, is high in natural feel and fresh feel, and is mild and lasting in fragrance.

The present invention relates to a cold fresh pulp preparation method. The technical problem solved by the present invention is to reduce oxidation during a fresh keeping process, improve pulp freshness and improve original taste. A super micron fiber fruit dissolving technology is adopted, such that the pulp is instantly dissolved in water, layering and precipitation are not easily generated, and nutrition is easily absorbed by human body. The preparation method comprises the following steps: 1) preparing a material; 2) adopting a colloid mill to prepare a coarse pulp; 3) preparing fruit dissolving fibers, wherein the coarse pulp is grinded into fruit dissolving fibers through a super high pressure homogenizer, a particle size is less than or equal to 800 nm, super high pressure homogenizer working pressure is 60-80 Mpa, and a grinding temperature is controlled to less than or equal to 20 DEG C; 4) carrying out vacuum liquid state sub-packaging; 5) carrying out super high pressure low temperature sterilization; 6) carrying out low temperature quick partial-freezing, wherein the sterilized pulp is placed into a low temperature quick partial-freezing machine, a freezing temperature is -30 to -35 DEG C, and a freezing time is 6-15 min; and 7) carrying out low temperature cold preservation, wherein a temperature is less than or equal to -18 DEG C.

The invention discloses a composite paperboard and a making method of the composite paperboard. The composite paperboard comprises a paperboard layer, a pearl wool layer and an aluminum foil layer, the aluminum foil layer is bonded and fixed on the front side of the pearl wool layer, the paperboard layer is bonded and fixed on the back side of the pearl wool layer, the making method comprises thefollowing steps: (a) placing the paperboard in position; (b) cutting; (c) blocking pearl wool; (d) applying a glue; (e) thermally pressing in vacuum; and (f) drying. The composite paperboard has the advantages of oxidation resistance, antibacterial action, moisture resistance and strong impact resistance, the storage times of melons and fruits are prolonged when the composite paperboard is used tomake a packaging box for the melons and fruits, the fresh preservation property is strong, the melons and fruits are prevented from being deformed by the external extrusion, the transportation safetyof the melons and fruits is guaranteed, the making method is easy to control, less waste is produced, the time is short, the cost is low, the labor intensity of a worker is low, and the product quality is high.

The invention provides a biological fresh-keeping agent for chilled chicken. Per 100mL of the biological fresh-keeping agent contains: 0.1-0.2g of a bamboo leaf antioxidant, 3-8g of whey protein, 0.01-0.025g of nisin, and the balance sterile water. The preparation method includes: (1) taking a clean 250mL beaker; (2) weighing 0.1-0.2g of the bamboo leaf antioxidant, 3-8g of whey protein and 0.01-0.025g of streptococcus lactis, and putting the substances into the beaker; (3) adding sterile water into the beaker to a constant volume of 100mL; and (4) conducting ultrasonic dissolving for 3-5min,at the same time performing stirring with a glass rod, thus obtaining the biological fresh-keeping agent. The biological fresh-keeping agent for chilled chicken provided by the invention can effectively prolong the shelf life of chilled chicken, also has good water solubility and simple and practicable preparation process, thus being suitable for mass preparation and use.

The embodiment of the invention discloses a touch screen front cover and a touch screen comprising the same. The touch screen front cover comprises a displaying zone and a non-displaying zone. A first substrate and a light blocking layer are included. The upper surface of the first substrate is a touch face. The lower surface of the first substrate is a face attached with a touch screen machine body. The light blocking layer is placed on the lower surface of the first substrate and corresponds to the non-displaying zone of the touch screen front cover. The making materials of the light blocking layer comprise light-sensitive materials. The light-sensitive materials can display different colors under lighting with different wave lengths, accordingly, the touch screen front cover and the non-displaying zone of the touch screen comprising the touch screen front cover can display corresponding colors under lighting with different wave lengths, the problem that the touch screen color is single is solved, and the visual effect of the touch screen is enhanced.

The invention discloses composite algal polysaccharide-based coating liquid. The composite algal polysaccharide-based coating liquid comprises a film forming raw material and a solvent, wherein the film forming raw material comprises the following components in parts by mass: 1.5-2.5 parts of alginate, 7.5-8.5 parts of agar and 10-25 parts of essential oil. A preparation method of the composite algal polysaccharide-based coating liquid comprises the following steps of: (1) dissolving the alginate and the agar in the solvent under the condition of water bath at the temperature of 65-80 DEG C to obtain a uniform polysaccharide solution; (2) cooling the polysaccharide solution to 35-40 DEG C, mixing the polysaccharide solution and the essential oil, and homogenizing to obtain polysaccharide-based emulsion; and (3) carrying out vacuum defoaming treatment on the polysaccharide-based emulsion to obtain the composite algal polysaccharide-based coating liquid. The antibacterial effect of the essential oil is combined with good barrier property of the alginate and the agar to form the coating liquid with good antibacterial effect. The composite algal polysaccharide-based coating liquid is prepared by physical mixing under the condition of a certain solution, preparation steps are simple, and a preparation process is safe and easy to operate.

The present invention discloses burnt scent malt beef sauce. The beef sauce is prepared from the following raw materials in parts by weight: 70-80 parts of beef, 20-25 parts of malts, 2-3 parts of cortex eucommiae, 2-3 parts of perilla frutescens, 20-24 parts of egg white, 10-12 parts of clove buds, 4-5 parts of cassia barks, and an appropriate amount of soybean oil, edible salt, soy sauce, five spice powder, alkaline protease, papain, gallic acid solution, and water. The egg white is enzymolyzed to improve the oxidation resistance of the egg white and improve the freshness and mouthfeel of the beef. The clove extract has relative strong functions of preventing bacteria and preventing oxidation, and the clove extract and chitosan are combined, which can better prevent bacteria, keep freshness, prevent oxidation, and effectively restrain the deterioration of the fresh beef. The gallic acid is used to conduct modification of the chitosan to improve the antibacterial ability of the chitosan. The burnt scent malt beef sauce is mellow in beef flavor. The malts are added, so that the seasoning sauce is richer in nutrition, can enhance the immunity function of the body, and is simple in the production process.

A system utilizing inter-dynamic voice response to carry out tone-setting of voice is prepared as connecting inter-dynamic execution module separately to storage module and communication interface as well as voice treatment module, connecting storage module to voice treatment module and switching in voice treatment module to communication interface.

The invention provides an Orah fruit juice beverage and a preparation method thereof, and relates to the technical field of fruit juice beverage preparation. The preparation method of the citrus reiculata Blanco juice beverage comprises the following preparation steps: S1, weighing high fructose corn syrup and purified water according to a formula, putting the weighed high fructose corn syrup and purified water into an emulsification tank, heating to 55-60 DEG C, slowly adding sodium carboxymethyl cellulose, and emulsifying for 5-10 minutes to obtain an emulsified solution A; through cooperation of frozen citrus reiculata Blanco juice, frozen citrus reiculata Blanco pulp, high fructose corn syrup and white granulated sugar, abundant vitamin C and mineral substances in the citrus reiculata Blanco juice are increased, citrus reiculata Blanco is rich in flavor, high in freshness, sour, sweet and delicious, and wide in applicable crowd range and is not limited, and potassium sorbate is combined with sulfydryl of a microbial enzyme system, so that many enzyme systems are destroyed, and the quality of citrus reiculata Blanco is improved. The potassium sorbate can fully play a role in corrosion prevention in an acid medium, and the corrosion prevention effect is small under a neutral condition, so that the freshness preservation capability of the citrus reiculata Blanco juice is improved, and the deterioration speed is reduced.

The invention provides 100% fruit and vegetable juice and a making method thereof. The making method includes: unfreezing raw materials; feeding and crushing ice; refining and dispersing all the raw materials other than fruit and vegetable grains with a shear pump; mixing the materials; performing sterilizing and cooling; sending feed liquid to a three-way control valve via a discharge tube of a to-be-filled tank and allowing all or part of the liquid material to enter a filling machine via a pipeline communicated with the three-way control valve and flow back to the to-be-filled tank via theother pipeline communicated with the three-way control valve to form an annular pipeline; performing filling. In the use of pulp, fruit and vegetable particles as the raw materials, the 100% fruit andvegetable juice obtained can be close to the natural taste of fruits and vegetables, and better uniformity of the fruit and vegetable grains is achieved.

The invention relates to the technical field of environment degradable composite materials, in particular to a preparation method of a biodegradable composite material. The preparation method comprises the following steps: cleaning plant fiber raw materials, drying, pulverizing, soaking in warm alkali liquor, filtering, washing until the washing liquor is neutral, and drying to obtain pretreated plant fiber; adding an episulfide silane coupling agent and a fluorosilane coupling agent into the ethanol solution of the pretreated plant fibers, and carrying out a heating reflux reaction to obtainmodified plant fibers; preparing methylbenzene dispersion liquid of the modified plant fibers, adding lactide and a catalyst, and reacting to obtain the biodegradable composite material. According tothe preparation method of the biodegradable composite material, agricultural waste is used as a raw material, the cost is low, the biodegradable composite material can be naturally and completely biodegraded after being used, environmental pollution cannot be caused, and the composite material has an excellent antibacterial effect and weather resistance after being optimized and modified.