46results about How to "With color" patented technology

The invention relates to an instant green tea powder processing method which comprises the following steps of: killing out fresh tea leaves by adopting a vacuum microwave method, carrying out superfine grinding after deep freezing, extracting and superfinely filtering by adopting secondary vacuum ultrasonic wave, and freezing and drying to obtain the instant green tea powder. The killing, extraction and drying steps are completed under a vacuum condition, and the action temperature is low, so that the oxidation of effective ingredients in fresh tea leaves can be effectively avoided; and vacuum ultrasonic extraction after freezing and superfine grinding ensures the full leaching of the effective ingredients. The product produced by the processing method has the advantages of high production efficiency, good product color, fresh taste, good dissolvability, incapability of generating tea cream and the like.

The invention discloses a preparation method and application of functionalized polyvinyl alcohol microspheres. The preparation method comprises the following steps: uniformly mixing polyvinyl alcohol microspheres, epoxy chloropropane and a hydrochloric acid solution, carrying out a stirring reaction for 1-5 hours in a water bath, and carrying out centrifuging, water cleaning and drying for later use after the reaction; uniformly mixing the obtained chloridized polyvinyl alcohol microspheres, tetrabutylammonium bromide, ethidene diamine and a sodium hydroxide solution, carrying out the stirring reaction for 4-10 hours in the water bath, and carrying out the centrifuging, ethanol cleaning and the drying for later use after the reaction; and uniformly mixing the obtained aminated polyvinyl alcohol microspheres with 2-(2-pyridine) azo-resorcinol, formaldehyde and distilled water, stirring for 6-18 hours in the presence of nitrogen, and carrying out the centrifuging, the ethanol cleaning and the drying after the reaction, so as to obtain an end product. The functionalized polyvinyl alcohol microspheres provided by the invention can be used for chelating heavy metal and detecting and processing divalent heavy metal ions in wastewater and have the characteristics of simple preparation condition, low cost, short detection response time and high adsorption capacity.

A fruit-vegetable juice agar fruit jelly comprises the following components in part by weight: 100 parts of fruit-vegetable juice containing 40 to 50 percent by weight of soluble solid, 65 to 85 parts of sweetener, 0.1 to 0.2 parts of citric acid and 2.0 to 3.0 parts of gelatine. The preparation method for the fruit-vegetable juice agar fruit jelly includes the steps of fruit and vegetable juicing, concentration, sugar boiling, blending, cast molding, drying and packaging. The fruit-vegetable juice agar fruit jelly prepared by adopting the method contains carbohydrate, organic acid, vitamins and trace elements, and moreover, the fruit-vegetable juice agar fruit jelly is crystal clear, creamy, tasty, soft and tenacious, and has the peculiar colors and fragrance of fruits and vegetables.

The invention discloses shrimp food and a production method thereof. In the shrimp food, shrimps used as major materials, vegetables or fungi used as auxiliary materials and seasonings are packaged independently, and the packages are put into an external surface for packaging. The production method of the shrimp food comprises the steps that: the major materials, the auxiliary materials, the seasonings and the like are processed into semi-finished products in a factory according to a cooking method of dishes, so that household cooking is simple and convenient; and the major materials, the auxiliary materials, the seasonings and the like are respectively packaged for long-term storage and market liquidity, so that the packages have the properties of food. The shrimp food has the advantages that: the names of products adopt the names of the dishes; the products have the characteristics of 'color, fragrance, taste, shapes' and the like; the 'complicated and difficult-to-master 'cooking technology and 'multiple and multiplex' auxiliary materials and seasonings are 'simple, standard and convenient' through the industrial processing and production; and the dishes are subjected to the scientific and standard compatibility and sealing packaging, so that the dishes are 'nutrient and safe'.

The invention discloses a method for producing a novel environment-friendly wood-plastic floor, and belongs to the technical field of production of boards for indoor decoration. Bamboo fibers and polyethylene are used as base materials, and the method comprises the following steps of: adding a plastic filling agent, a reinforcing agent, a flame retardant and a processing aid into the base materials, mixing at a high speed, granulating, performing extrusion molding, cooling and cutting; filling active carbon into middle grooves of a wood-plastic board; sticking the wood-plastic board with a plastic board on the lower layer together at a high temperature; and finally sticking a decorative film to the upper side of the wood-plastic layer. The mass ratio of the bamboo fibers to the polyethylene is 1:1-1:4. The middle grooves of the wood-plastic board are 3 to 5 grooves distributed uniformly in the middle. The method has a simple process; because the bamboo fibers are used as the base materials, the floor has the color, the luster and the toughness of bamboo; because the growth period of the bamboo is short, the materials are convenient to take; and because the active carbon added into the wood-plastic board can absorb harmful gases in the air, the floor has an environment-friendly effect on purification of the air.

The invention relates to the food processing field, particularly to a production method of red heart dragon fruit hemp potato bread. The production method comprises producing the red heart dragon fruit juice, producing red heart dragon fruit powder, performing dosing, performing fermentation, performing baking, performing packaging and the like. According to the production method of the red heart dragon fruit hemp potato bread, the taste of the red heart dragon fruit hemp potato bread is delicate, the red heart dragon fruit is produced into the red heart dragon fruit juice and the red heart dragon fruit powder which serve as raw materials to produce the red heart dragon fruit hemp potato bread, the red heart dragon fruit hemp potato bread comprises the bright color and the mellow fragrance of the red heart dragon fruit pulp and nutrients of the red heart dragon fruit, and the health care effect is good.

The present invention relates to a preparation method of germ bean curd skin. The preparation method comprises the following steps: (1) a germ mixture consists of wheat germ and corn germ at a ratio of 3 : 1, water is added into the germ mixture, the germ mixture is soaked for 2-4 h, and the soaked germ mixture is ground to obtain germ slurry material; ( 2) soy protein isolate at 35% of the use amount of the germ mixture is weighed, sucrose fatty acid ester at 0.2-0.3% of the weight of the germ slurry material is weighed, the two weighed materials are mixed, the mixture is added into the germ slurry material, and the mixture is subjected to twice homogenization to obtain homogeneous liquid; (3) soy soybeans are soaked in water and the obtain water drained soybeans and water are added into a grinder to conduct grinding to obtain soybean slurry material; and (4) the homogeneous liquid and the soybean slurry material are mixed at a ratio of 1 : 3-4 in a molding groove, the mixed slurry material form a film at 90 DEG C, the film is lifted up and drained, and the drained film is dried at 65 DEG C to obtain the finished products. The prepared germ bean curd skin is high in yield and strong in gluten power. The germ bean curd skin has a special color and luster, and flavor, ensures the nutritional ingredients of the wheat germ, also improves the utilization rate of the germ, and enriches the market of the bean curd skin.

A production process of an olive fruit vinegar includes the following steps: 1, washing, crushing and juicing the olive fruits, removing the stones and filtering; 2, adding pure rice wine in the olive fruit juice, heating, sterilizing, cooling, adding acetic acid bacteria, and conducting ventilation acetic fermentation to obtain an olive pulp raw vinegar; 3, evenly stirring olive pulp raw vinegar, licorice, longan, Momordica grosvenori, mint, roughhaired holly root, oil orange, glucose or sucrose and water to obtain an olive fruit vinegar blending stock solution; and 4, filtering the olive fruit vinegar blending stock solution, conducting hot filling and sterilizing. The process reduces the production cost by a third, and simplifies the process flow, does not require repeated fermentation, saves the processing time, and is easy for production and realization of energy saving and environmental protection; and the produce olive fruit vinegar does not contain residue, has the color, smell and taste of normal fruit vinegar, does not have bad smell and odor or visible external impurities and is in an even state.

The invention discloses a process for producing osmanthus fragrans Chinese pear fruit wine, which belongs to the field of agriculture product machining. The wine is made by fermenting Chinese pear and osmanthus fragrans as main materials, the sour and sweet fruit taste of the Chinese pear, the sweet fragrance of the osmanthus fragrans, and the healthcare effects of the two materials are retained. The invention mainly focuses on research on novel fruit wine which is made by mixing and fermenting the Chinese pear and the osmanthus fragrans. The process comprises the following steps: juicing fresh Chinese pear as a raw material, wherein the ratio of juice to water is 1:(0.5-1.5), adding 3-5g of dried golden osmanthus fragrans into each liter of the fermentation liquid, subsequently inoculating activated grape wine high-activity yeast to brew the osmanthus fragrans Chinese pear fruit wine, wherein the fermentation condition is that the fermentation period is 6-8 days, the main fermentation temperature is 18-22 DEG C, the initial adjusted sugar degree is 20-22%, the initial pH value is 4.0-4.5, and the yeast inoculation amount is 6-10%, and the alcoholic strength of a fruit wine finished product brewed under such conditions is about 10-11% (v/v), and the wine is pure and gentle in taste, transparent and clear in color, thick and long-lasting in fragrance, thick in fruit fragrance and soft and tender in wine fragrance.

The invention discloses a processing method of artificial leather. The method comprises the following steps: (1) subjecting animal skin to fur removing, deoiling and degreasing neutralizing treatment, airing and cutting the animal skin to obtain a semi-finished leather piece; (2) cutting elastic fabric into the shape of the semi-finished leather piece, wherein the size of the elastic fabric is set to ensure that the size of the elastic fabric at the pre-stretching state is kept consistent with the size of the semi-finished leather piece; (3) adhering non-woven fabric with one side of the elastic fabric together, trimming the non-woven fabric until the shape and the size of the non-woven fabric are same with the shape and the size of the elastic fabric; (4) uniformly applying adhesive on the meat surface of the semi-finished leather piece, aligning the surface of the semi-finished leather piece with the other side of the elastic fabric, bonding them; spreading and airing them, and releasing the pre-stretching state of the elastic fabric to obtain the leather semi-finished product; (5) performing printing and dyeing by printing and dyeing paper and removing the printing and dyeing paper; (6) processing the leather by using a leather processing treatment agent to obtain a leather finished product. The leather material produced by the method is soft in surface and good in elasticity, the leather is not easy to deform and has the same color, luster and service life with the real leather.

This invention discloses one kind of new environmental three-dimensional brocade modified dope, it contains water, dispersant, wetting agent, bead burnishing powder, defoamer, alcohol ester - 12, anticorrosion disinfectant, thickening agent, pH conditioner, parent metal, 2% hydroxide ethylol cellulose solution and 801 modified rubber, the weight share of each related ingredient respectively is: Water is 15-18, dispersing agent is 0.2, wetting agent is 0.1, bead burnishing powder is 9-10, defoamer is 0.4, the alcohol ester - 12 is 0.8-2, anticorrosion disinfectant is 0.1-0.2, thickening agent is 0.1-1, pH conditioner is 0.2, parent metal is 38-45, 2% hydroxide ethylol cellulose solution is 5-10 and 801 modified rubber is 15-25. This dope can spray the needed design, which has an effect of the wallpaper and the mural, and make the luster bright, which has the three-dimensional brocade effect.

The invention relates to the field of printing equipment, in particular to an automatic coloring 3D printing ink box. The automatic coloring 3D printing ink box comprises an ink box body. A through wire hole is formed in the ink box body in the axial direction. A primary color area and a color matching area are arranged on the ink box body. Three primary color boxes used for containing dyeing powder are arranged in the primary color area. Multiple color matching boxes used for containing dyeing powder are arranged in the color matching area. Coloring holes communicating with the wire hole areformed in the sides, facing the wire hole, of the primary color boxes and the color matching boxes. Multiple air inlet holes communicating with the primary color boxes and the color matching boxes areformed in the outer side wall of the ink box body. A driving cylinder rotating around the ink box body is arranged on the ink box body in the circumferential direction. A nozzle capable of charging air into the air inlet holes is arranged on the inner side of the driving cylinder. The nozzle rotates around the ink box body along with the driving cylinder. One-way valves which can be ejected openby the nozzle and can automatically reset are hinged to the positions of the air inlet holes. By means of the automatic coloring 3D printing ink box, the phenomenon that printing work is interrupted for increasing or replacing linear consumables with corresponding colors is not needed, use is convenient, and meanwhile continuity of the printing work is ensured.

The invention discloses a novel decorative plate which comprises a first decorative colored paper layer which is covered by second decorative colored paper layers which are covered by surface transparent layers. Preferably, the decorative plate comprises the first decorative colored paper layer, two side faces of the first decorative colored paper layer are covered by the second decorative colored paper layers respectively, each of the second decorative colored paper layers is covered by the surface transparent layer, and set patterns formed by curving are distributed on the surface of the novel decorative plate. The novel decorative plate has the advantages of simple structure, fire proofing, environmental protection, difficulty in deformation and the like, and is convenient and quick to construct, convenient to maintain, and supportive of industrial and integrated production mounting, so that manpower cost is lowered, construction circle is shortened, and quality is improved. In addition, different artistic effects can be generated according to different graphic designs and manufacturing processes, so that the novel decorative plate has higher design flexibility and can better meet requirements on humanization.

The invention discloses soy sauce and a production method thereof. The soy sauce is brewed through the procedures of raw material treatment, cooking, starter propagation, fermentation, filtration, sterilization and filling. The production method of the soy sauce comprises the following steps: adding pod peppers when the fermentation is carried out for 100 days, continuing performing fermentation,enabling the pod peppers to permeate into soy sauce mash, and performing squeezing and filtering to fuse the spicy taste of the pod peppers with the soy sauce in the soy sauce mash so as to obtain thesoy sauce with a spicy taste. The obtained soy sauce not only has an original sauce flavor, a delicious taste and a color of the soy sauce, but also has peppery taste loved by the masses of people.

The invention discloses a multispectral satellite remote sensing image fusion method. The method comprises the following steps: S1, fusing an image; S2, preprocessing the fused image, cutting the fused image through radiation correction and ortho-rectification, and selecting a required image area; S3, post-processing the fused image, and reducing noise interference of the image and filtering spurs through geometric constraint and morphological processing; S4, defogging the fused image, establishing a foggy day image degradation model by using the visible light image and the millimeter wave image, and defogging the fused image by using the foggy day image degradation model to obtain a defogged image; and S5, carrying out image superposition. The satellite remote sensing images are fused based on the compressive sensing theory, the spatial geometric resolution of the multispectral images can be improved by using the multispectral images and the panchromatic images with the same spatial resolution, and in addition, by fusing the high-spatial-resolution panchromatic grayscale images and the low-spatial-resolution multispectral color images, image resolution can be improved, and the fused image has colors.

The invention discloses a Spotted maigre meat ball. The Spotted maigre meat ball is produced from, by mass, 0.1-0.3% of carnosol, 1-3% of sucrose ester, 0.1-0.3% of chitin, 3-5% of glucomannan, 0.5-1% of betaine, 3-5% of peach gum powder, 1-3% of rice embryo oil, 1.5-2% of edible salt, 0.5-1% of a ginger juice, 1-3% of cooking wine, 0.5-1% of white sugar, 1-2% of soy proteins, 3-5% of egg white, 0.2-0.5% of transglutaminase, 5-10% of potato starch, 20-25% of water, and the balance of Spotted maigre meat. The Spotted maigre meat ball has the characteristics of good frost resistance, good color, good sensory quality, good texture properties and good flavor. The invention also discloses a processing technology of the Spotted maigre meat ball. The technology has the advantages of simple steps, high operability, suitableness for industrialized production, provision of an effective way for the rich resource of Spotted maigre in China, and facilitation of the increase of the economic values of the Spotted maigre.

The invention relates to the technical field of aluminum alloys, in particular to a stainless-steel-colored aluminum alloy and a preparation method thereof. The stainless-steel-colored aluminum alloyis prepared from the following components in percentage by weight: 0.38-0.41% of silicon, less than 0.15% of iron, less than 0.1% of copper, less than 0.1% of manganese, 0.48-0.51% of magnesium, lessthan 0.1% of chrome, less than 0.1% of zinc, less than 0.1% of titanium and the balance of aluminum and impurities, wherein the single impurity is less than 0.05%, and the total amount of the impurities is less than 0.15%. The stainless-steel-colored aluminum alloy has the color and gloss of an existing stainless steel profile, has a mirror effect of stainless steel, has the smaller density and lower cost than those of the stainless steel profile, and can replace the existing stainless steel profile to be applied to building decoration.

A cold pressing method of abelmoschus esculentus oil belongs to the technical field of agricultural product processing and comprises thirteen steps of cleaning, impurity removal, grading, washing, sterilization, drying, spreading for cooling, rotation, pulverization, squeezing, filtering, loading and examination and sterilization. The cold pressing method has the beneficial effect that a microwave sterilization method is adopted to achieve a sterilization effect in a low-temperature environment; spreading for cooling is carried out before cold pressing, so that the natural flavor and color of abelmoschus esculentus oil is ensued; high-speed rotation is carried out to make molecules in abelmoschus esculentus seeds in a pre-separation state; the molecules are broken immediately after rotation to make the fat component in a pre-separation state; and then cold pressing is carried out to increase the oil yield. It is shown in the examination that the oil yield of cold pressing is increased from about 10% in the prior art to about 15%. The natural flavor and color of abelmoschus esculentus oil are guaranteed, and the quality of the oil product is improved.

The invention discloses a gear switch and display device of a three-wheeled electric automobile and a control method of the gear switch and display device, and belongs to the field of electric automobile manufacturing. The gear switch and display device comprises an automobile power supply module, a DC-AC boosting module, a display module drive circuit, a main control board and a brake pedal, wherein the automobile power supply module is connected with the DC-AC boosting module and the main control board, and the DC-AC boosting module and the main control board are connected with the display module drive circuit. The gear switch and display device further comprises a gear display module, a rotary encoder and a parking key, wherein the gear display module is arranged on an automobile instrument panel, the rotary encoder and the parking key are arranged in a center control part, the rotary encoder and the parking key are connected with the main control board through wire harnesses, and the gear display module is connected with the display module drive circuit through a wire harness. The gear switch and display device has the advantages of being simple in gear shift, safe and reliable to operate and clear in display.