262results about How to "With fragrance" patented technology

The invention provides a 3D (three dimensional) wood printing supply which comprises components in percentage by mass as follows: 60%-90% of wood meal, 3%-15% of ABS (acrylonitrile butadiene styrene) plastics, 4%-15% of PLA (poly lactic acid), 2%-10% of PHA (polyhydroxyalkanoate), 1%-2% of PP (polypropylene) and 1%-2% of a compatilizer. The 3D wood printing supply has the characteristics such as water proofing, corrosion resistance, moisture resistance, freeness of worm damage, mildew and toxicity, acid and alkali resistance, environment protection and the like, the real flavor of wood is diffused; the wood printing supply is fused and deposited by a 3D printer at the temperature of 190-230 GDE C to form various different 3D models, the 3D models have the hand feel, the impression and the fragrance of natural wood and have an effect approaching to a solid wood effect and wood properties, and the printing supply can be nailed, drilled, planed, carved, adhered and painted as wood; and the comprehensive physical properties and chemical properties can be well improved and optimized, the performance requirement of the 3D printer can be effectively reduced, and accordingly, the printing supply is suitable for both high-end printers and low and medium-end 3D printers and has a wider application range.

The invention discloses a processing method of fresh-cut potato rice-flour. The method mainly contains the following steps: Step 1, soaking rice to obtain soaked rice; dicing fresh potatoes, and carrying out centrifugal dehydration until water content is 65-75% to obtain fresh-cut potato granules; Step 2, extrusion forming: mixing the soaked rice and the fresh-cut potato granules according to the mass ratio of 1-3:1, and carrying out extrusion forming to obtain primarily-processed rice flour, wherein technological conditions of the extrusion forming are as follows: bore diameter of a rice-noodle producing board is set as 1.5-2.0 mm; feed speed is 54-70 r / min; twin-screw speed is 130-170 r / min; and middle area temperature of an extrusion cylinder is 95-110 DEG C; Step 3, curing, letting the primarily-processed rice flour stand at the temperature of 18-20 DEG C at the relative humidity of 75-85% for 13-18h so as to obtain cured rice flour; and Step 4, drying: drying the cured rice flour by a gradient temperature-control and humidity-control oven drying method so as to obtain the rice flour.

The invention relates to fruit and vegetable nutritional ice cream and a preparation method thereof and belongs to the field of food processing. According to the preparation method, fruits and vegetables are added in a form of fruit and vegetable ultra-micro powder; the produced fruit and vegetable nutritional ice cream has rich fruit and vegetable aroma and flavor; the taste is uniform and the color and the luster are bright; the mouth feel is fine and smooth and no ice crystal exists; the fruit and vegetable nutritional ice cream contains beneficial components including dietary cellulose, pectin and the like in pericarp so that the fruit and vegetable nutritional ice cream is easily digested and absorbed by an organism and the nutritional values of the fruits and the vegetables are improved; resources of the fruits and the vegetables are utilized sufficiently and the utilization rate of the raw materials is improved. A formula become simple and main raw materials only contain fresh milk, cream, the fruit and vegetable ultra-micro powder and sugar; meanwhile, the use amounts of an emulsifying agent and the sugar are reduced. The problems that the taste is not good and the fruits with low juice content and the vegetables with the low juice content (such as pumpkins) are difficult to add into the ice cream or the taste is poor after the fruits with low juice content and the vegetables with the low juice content are added are solved.

The invention discloses vegetarian food which uses wheat gluten powder as a main raw material and a preparation method of the vegetarian food, belonging to the field of food processing. The vegetarian food is made of the following raw materials in parts by weight: 10-18 parts of wheat gluten powder, 10-18 parts of textured soybean protein, 10-18 parts of egg liquid, 10-15 parts of Chinese yam, 5-10 parts of burdock, 5-10 parts of carrots, 5-10 parts of fresh bamboo shoots, 5-10 parts of shitake mushrooms, 5-10 parts of Exidia auricula Judae, 5-10 parts of Tremella fuciformis, 5-10 parts of red dates, 5-10 parts of corn kernels, 1-2 parts of black sesame, 1-2 parts of walnut kernels, 1-2 parts of kelps, 1-2 parts of lavers, 2-5 parts of starch, 0.1-0.3 part of seasoning flour, 1-3 parts oftable salt, 5-10 parts of plant oil and 25-35 parts of water. The vegetarian food disclosed by the invention is rich in nutrients such as high-quality proteins, minerals, vitamins and cellulose, the nutrients are rich and balanced, the taste is adjustable and the vegetarian food is particularly suitable for fat people and people who lack for vitamins to eat.

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 relates to the field of food processing, and in particular relates to a method for producing apple crisp chips by a differential pressure puffing process. Along with the understanding of people on the fact that sulfur residues after sulfur treatment harm the health of human bodies, food scientists at home and abroad are devoted to researching on a color fixative capable of replacing sulfate or sulfite. Therefore, the key process for producing dehydrated apple crisp chips is color protection and drying. The invention provides a method for producing apple crisp chips by a differential pressure puffing process, which is small in nutrition loss and does not use a sulfur-containing color fixative. The apple crisp chips after differential pressure puffing can keep original fragrance of apples, is crisp in taste, rich in nutrition, easy to store and carry and becomes a fruit-vegetable rapid consumed leisure food.

A bagged bamboo shoot with delicious taste is prepared from the canned bamboo shoot through cutting, fermenting, cleaning with diluted saline, rinsing, dewatering, flavoring, and loading it in bags, adding flavoring oil, vacuum sealing, sterilizing by high-temp water and cooling.

The invention provides a peanut protein solid drink and a preparation method thereof. The preparation method comprises the following steps of: a, crushing peanut meal obtained after low-temperature pressing into 80-120-mesh peanut meal coarse granules at 20-25 DEG C; b, adding water to the peanut meal coarse granules prepared in the step a, stirring uniformly and steaming in a steamer for 30-60 minutes; c, cooling the peanut meal cooked in the step b at room temperature, drying at 40-50 DEG C till the water content is 5-10% of the weight of the peanut meal coarse granules; d, super-finely crushing the peanut meal coarse granules processed in the step c into superfine peanut meal powder with size not less than 1200 meshes; and e, adding sugar and / or defatted milk powder, as well as whole milk powder, dried fruit juice, coffee powder, walnut powder, soybean powder or cocoa powder to the superfine peanut meal obtained in the step d, sterilizing and finally packaging to obtain the finished product.

The invention discloses a method for making chicken bean curd. The method comprises the following steps of: (1) preparing raw materials of the chicken bean curd in parts by weight: 50-60 parts of chicken breast meat, 4-6 parts of chicken skin, 1-3 parts of isolated soybean protein, 5-8 parts of corn starch, 1-1.5 parts of common salt, 0.01 part of sodium erythorbate, 2-3 parts of white sugar, 0.1part of trimeric sodium phosphate, 4-6 parts of egg white, 0.04-0.06 part of five-spice powder, 0.2-0.3 part of enzymolytic chicken meal, 0.04-0.06 part of ground pepper powder, 0.1 part of carrageenan and 24-28 parts of ice water; (2) sousing the chicken breast meat; (3) chopping, mixing and emulsifying the soused chicken breast meat and chicken skin; and (4) forming, cooking, frying and quicklyfreezing. According to the method for making the chicken bean curd, disclosed by the invention, the taste of the chicken breast meat is full of elasticity, friability and toughness; the gold chicken bean curd comprises more comprehensive animal protein, vegetable protein, fat and carbohydrate, and has more comprehensive nutrition constituents compared with the chicken breast meat.

The invention brings forward a preparation method of a pigment slurry for painting. Raw materials for preparation and the preparation process are as follows: a flexible acrylic acid emulsion and an aqueous adhesive are added into an acrylic acid elastic emulsion; after uniformly stirring, calcium powder, silicon powder, talcum powder and tourmalinite powder are added, and stirring is conducted; and after stirring, perfume, pigment and redispersible powder are added and then stirred and grounded to prepare the pigment slurry. According to the invention, water is used as a diluent of the pigment slurry prepared by the method. It is environmentally friendly and it is convenient to adjust. By adding the tourmalinite powder into a film forming matter, negative air ions can be generated. As the perfume is added into the pigment slurry, the prepared pigment slurry has fragrance. Paintings drawn by the use of the pigment slurry have stereo perception, can generate negative air ions and can continuously generate fragrance. The preparation method provided by the invention is suitable for the pigment slurry for painting.

The invention relates to a food and a making method thereof, in particular to a Tieh-Kuan-Yin glutinous rice cake and a making method thereof. The formulation of the Tieh-Kuan-Yin glutinous rice cake comprises the following compositions: 33 to 37 kilograms of glutinous rice, 48 to 52 kilograms of white granulated sugar, 0.4 to 0.6 kilogram of Tieh-Kuan-Yin tea and 1.9 to 2.1 kilograms of clear flour. The method for making the Tieh-Kuan-Yin glutinous rice cake comprises the following steps: 1) making cake powder; 2) making tea; 3) decocting syrup; 4) making rice cakes; and 5) forming the Tieh-Kuan-Yin glutinous rice cake. The Tieh-Kuan-Yin glutinous rice cake has the effect of anti-aging, anti-cancer, arteriosclerosis resistance, weight-reducing and body-building, sterilization and diarrhea stopping, heat clearing and reduction of pathogenic fire, and refreshment; moreover, the Tieh-Kuan-Yin glutinous rice cake has fine texture, is straw yellow and semitransparent, has elasticity and no impurity, has the fragrance of the Tieh-Kuan-Yin tea, is fresh, sweet, tasty and refreshing, cannot be glued to the teeth, and has no foreign odor.

The invention discloses a dry-process spandex spinning oil agent. The dry-process spandex spinning oil agent comprises the following components in percentage by weight: 20%-80% of dimethyl silicone oil, 5%-45% of mineral oil, 1%-10% of organic silicon quaternary ammonium salt, 0.5%-10% of an antistatic agent, 0.1%-10% of stearate and 1%-10% of a functional component. The functional component is natural extract of one or more of folium artemisiae argyi, mint, mozzie buster, lavender, pelargonium hortorum, cordate telosma and murraya paniculata, and also can be natural essence oil of roses, jasmines, citrus bergamia, sandalwood and the like. The oil agent has good smoothness and stability; and a spandex fiber treated by the oil agent has good unwinding performance, is antistatic, and has one or more effects of resisting bacteria, repelling mosquitoes, having aroma and the like.

The invention discloses a processing method of convenient instant fresh-cut potato rice noodles. The processing method comprises the steps that potatoes are directly washed to be clean, peeled, diced and color-protected, partial water of the fresh-cut potatoes is removed through a centrifugal dewatering method, the treated potatoes are mixed with soaked rice and oxidation resistant starch, and a mixture of the fresh-cut potatoes, the soaked rice and the oxidation resistant starch is directly processed into instant and convenient rice noodles by regulating the feeding speed, forming temperature, rotating speed and noodle outlet plate aperture of double screw extrusion equipment. According to the processing method of the convenient instant fresh-cut potato rice noodles, nutritional ingredients and flavor in the potatoes can be reserved to the maximum extent, the technological process is simple, the preparation cost is low, and the method is suitable for large-scale industrial production, the rice noodles made through the processing method are high in potato content, rich in nutrition, normal in color and luster and smooth in appearance, the brewed rice noodle is neither too hard nor too soft, tough and chewy and has unique fragrance of the potatoes.

The invention discloses a fluorescent ink comprising the components in parts by mass: 60-65 parts of polyester resin, 0.5-0.8 part of a dispersing agent, 0.3-0.4 part of a defoaming agent, 0.6-0.8 part of a wetting agent, 0.3-0.5 part of a varnish, 12-15 parts of monohydric alcohol, 13-15 parts of ethyl acetate, 2-6 parts of beta-myrcene, 10-30 parts of a fluorescent material. The ink system disclosed by the invention has good performance, simple preparation, low cost, and significant anti-counterfeiting effect; and in addition, the ink has a certain fragrance through the addition of beta-myrcene.

The invention discloses jasmine black tea. The jasmine black tea comprises the following components in parts by weight: 50-55 parts of black tea, 30-35 parts of jasmine flowers, 5-8 parts of ginseng,5-10 parts of poria cocos, 2-5 parts of malt and 2-5 parts of licorice roots. The jasmine black tea disclosed by the invention has the fragrance of jasmine flowers, has favorable mouth feel, and has good efficacy of dispersing stagnated liver qi, invigorating the spleen, regulating vital energy and expelling stagnation.

The invention relates to a processing method of instant lightly baked scallop, and the method comprises the following steps that fresh and full scallop meat without breakage is selected as a raw material; the raw material is cleaned, soaked in salt water, cooked, uniformly mixed with seasoning, cured, dried, and baked into scallop meat food with the water content being 40 percent + / -0.8 percent; and the scallop meat food is bagged, sealed, sterilized to obtain an instant lightly baked scallop product. The processing method has reasonable procedures and is simple in preparation. The seasoning for curing is mixed scientifically, so that the flavor of the scallop food is improved and the saline taste and sweetness are dainty. The slightly baked scallop food which is prepared through the method better maintains the appearance form of the scallop, has golden color, tender taste, delicious taste and long storage life, is convenient to eat, and has the special aroma of seafood.

The invention discloses a cigar tobacco leaf additive and a production method thereof. The production method of the cigar tobacco leaf additive comprises the following steps of: smashing natural plants into pulp; adding an enzyme preparation for enzymolysis and then inactivating enzyme; carrying out Maillard reaction within a temperature range of 110 to 150DEG C; distilling a reacted mixture at normal pressure to obtain a first component; heating and extracting residual slag generated by distilling with a compound solvent consisting of ethanol and water to obtain a second component; and mixing 2 to 4 parts of first component with 6 to 8 parts of second component to obtain the cigar tobacco leaf additive. According to the cigar tobacco leaf additive disclosed by the invention, the styles of cigar cigarettes are enriched and the sweet feeling of cigar flavor is added, so that the cigar cigarette is sweet and comfortable in flavor and pure and mild in smoke.

The invention provides a method for utilizing citriodora oil to extract waste liquid to prepare a mosquito repellent and relates to a method for preparing the mosquito repellent. The method comprises utilizing aqueous phase distillate flowing out of an oil-water separator of a citriodora oil extractor, enabling p-menthane-3, 8-diol in the aqueous phase distillate to be dissolved out by adding sodium chloride or potassium chloride, adding an organic solvent to perform extraction, then performing pressure-reducing distillation on the organic solvent to obtain light yellow oily liquid, freezing the light yellow oily liquid, dissolving out and crystallizing, filtering to obtain p-menthane-3, 8-diol, finally evenly mixing and dissolving 10%-50% of p-menthane-3, 8-diol, 5%-20% of propylene glycol, 10%-50% of 75% ethanol, 2%-10% of glycerol and 2%-10% of 1,3-butanediol according to mass ratio, and obtaining the mosquito repellent. The method is simple to operate, reduces environmental pollution and harm caused to the humans, and is low in cost and convenient to popularize and use.

The present invention provides a roasted eel seasoning juice and a preparation method thereof. The preparation method comprises the following steps: blending and sterilizing: sterilized and clarified raw juice soy sauce is inhaled into a high level tank for standby application, the soy sauce is poured into a blending and sterilizing pot, according to an accessory material table, each batch includes eel flavor extract, raw material soy sauce, water, juice, water, mirin, glucose syrup, white granulated sugar, high fructose corn syrup, edible alcohol, monosodium glutamate, and food additive, the accessory materials are put into the blending and sterilizing pot to conduct blending, finally the raw materials are stirred evenly, the blended and qualified soy sauce is heated to 95-98 DEG C and maintained for 60 min, and the heated soy sauce is immediately filled when the soy sauce is still hot; and filling: firstly filling devices and packaging equipment are cleaned and sterilized respectively, when the sterilization meets the requirements, the roasted eel seasoning juice is filled into the packaging equipment, and the filled roasted eel seasoning juice is immediately pressed with a lid for sealing. The sauce flavor of the roasted eel seasoning juice is thicker and has a unique flavor of the roasted eels, can eliminate the smell of meat, increase the fresh flavor and sweetness, add color, and increase smoothness, is easy to be adhered to the roasted eel meat, does not decompose once being heated, and is longer in staying time, and easier to be penetrated into the inner of the roasted eel meat.

The invention relates to an onion fermentation milk and the production method thereof; the onion fermentation milk consists of fresh milk, non-antibiotic milk powder, onion juice and lactic bacteria leaven; the production method is that the pungency of onion is removed and the onion is squeezed to get onion juice, then the required fresh milk, non-antibiotic milk powder and onion juice are fully mixed into a mixture, and the mixture is added by the required quantity of lactic bacteria leaven to be fermented in constant temperature and slaked before acquiring an onion bio-fermentation milk. The onion bio-fermentation milk of the invention not only keeps the nutrition components of onion and milk, but also be endowed with onion aroma and fermented milk flavor with good taste, and the pungency of onion is removed and the tasted of fermented milk is improved, furthermore, no abdominal distension and disgusting and vomiting will occurs after continuous intaking, and the appetite of user will be improved; the blood lipid value of those with hyperlipemia may be decreased with obvious effect to normal value after a period of taking the onion bio-fermentation milk.

The invention discloses a preparation method of easy-to-apply low-fat peanut mayonnaise, and belongs to the technical field of seasoning processing. The method comprises the following steps that: peanuts and fresh eggs are taken as raw materials; the peanuts are baked and peeled off, and then subjected to coarse grinding, fine grinding and colloid grinding to be prepared into mashed peanuts; gelatin and arabic gum are prepared into fat substitutes; white granulated sugar, wheat flour, salt, mustard, xanthan gum and the like are mixed uniformly, and stirred uniformly with egg liquid; white vinegar and salad oil are added and stirred; mayonnaise is prepared; the mashed peanuts and the fat substitutes are added to the mayonnaise, and subjected to homogenizing, encapsulation and sterilization; and the low-fat peanut mayonnaise is prepared. The peanut mayonnaise overcomes the defect of poor applying property of peanut butter, has good flowability, reserves unique fragrance of the peanuts, has fine and smooth feels of the mayonnaise, has the fat content of only 18-35%, has the viscosity of 393*10<3>-476*10<3>mPa.s, is mainly used for intraday processed food, chilled food, frozen food, baked food, soft can food and fast food, and has a certain market prospect.

The invention discloses a 3D-printing composite material with fragrance and antibacterial property, a preparation method and an application thereof. The 3D-printing composite material is prepared fromthe following components in parts by weight: 40-97 parts of high-molecular polymer, 0.2-55 parts of spice agent, 0.1-5 parts of antibacterial agent, 0.2-5 parts of plasticizing additive, 0.5-10 partsof organic additive, 0.5-5 parts of dispersing agent, 0.05-1 part of antioxidant and 0-1 part of pigment powder. The 3D-printing composite material disclosed by the invention has the beneficial effects that the fragrance with multiple types of fragrances is achieved, the original odor of plastics can be effectively covered or reduced, the antibacterial property and the mechanical property are good, and the types and manufacturing processes of materials in the technical field of 3D printing are enriched; in addition, the 3D-printing composite material is non-toxic and harmless, waste materialscan be naturally biodegraded and also can be recycled, so that the economic cost is lower relatively.

The invention relates to a pickled pepper chicken hotpot condiment and a preparation method. The pickled pepper chicken hotpot condiment comprises the following active ingredients by weight: 50g of Pixian thick broad-bean sauce, 20g of dry chili segments, 10g of dried pepper, 5g of star anise, 4g of cinnamon, 5g of white cardamom, 4g of fructus amomi, 2g of clove, 2g of fennel, 1g of radix angelicae, 5g of fermented soybeans, 30g of green onion sections, 15g of ginger slices, 80g of garlic flakes, 150g of bubble ginger slices, 300g of pickled pepper, 35g of preserved Szechuan pickle, 10g of rock sugar, and 600g of cooked vegetable oil, as well as seasoning active ingredients: 5g of edible salt, 20g of rice wine juice, 30g of rice wine, 2g of ground pepper, 3g of chicken essence and 5g of caraway sections. All active ingredients in hotpot soup are different from nutritional effects, and have the efficacies of nourishing and building body, eliminating cold and dampness and promoting appetite. The pickled pepper chicken hotpot condiment has the characteristics of being bright in color, tender in chicken, acid and slightly spicy, as well as positive effects of increasing fragrance, spice, color and saltiness, deodorizing, cleansing the palate, being delicious in taste, and promoting appetite.

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.

The invention discloses a press prepared peanut oil pretreatment method, belonging to the technical field of food processing. The invention adopts the pretreatment method of short and middle infrared heating, overcomes the adverse effects of high temperature stir-frying seeds in pretreatment, the obtained peanut oil, has the unique rich aroma and taste of smooth aromatic peanut oil, is light in color, has no burnt smell, the obtained peanut meal has less denaturalization after the peanuts are pressed into oil, can be recycled, is simple in preparation process, the cost of investment and operation at an early stage is relatively low.

The invention relates to a wood plastic composite material with an anti-bacterial function. The wood plastic composite material is characterized in that raw materials for preparing the wood plastic composite material comprise the following components in parts by weight: 15-40 parts of wheat and rice straw, 1-15 parts of sweet wormwood and 1-3 parts of sweet wormwood extract. The wood plastic composite material has the traditional characteristics of high strength, high elasticity, high toughness, fatigue resistance and the like, has the advantages of being anti-bacterial and mould-proof and enhancing aroma without additionally adding a chemical antibacterial agent and an aroma enhancer, can well meet the needs of places having bacteriostatic requirements, such as hospitals and kindergartens, meanwhile is good for increasing the needs of the market on the raw materials of the sweet wormwood, the wheat and rice straw and the like, and promotes the comprehensive utilization of agricultural straw.

The invention discloses seasoning onion oil and a preparation method thereof. The seasoning onion oil comprises the following components in parts by mass: 300-360 parts of salad oil, 1.2-1.8 parts of murraya paniculatal.jack, 1.5-2.5 parts of star aniseed, 1.5-2.5 parts of Chinese prickly ash, 1.2-2.0 parts of Chinese cinnamon, 0.8-1.5 parts of bay leaves, 2.0-3.0 parts of fennel, 2.0-3.0 parts of aucklandia, 12-18 parts of fresh ginger, 30-36 parts of onions, 10-15 parts of garlic, 30-50 parts of scallions and 10-15 parts of coriander. The seasoning onion oil disclosed by the invention has the functions of enhancing fragrance and freshness and improving flavor and is simple to use, only table salt, gourmet powder and other simple seasoning need to be added, and dishes which are rich in fragrance, strong in mouth feel and long in aftertaste can be made. Besides, the seasoning onion oil disclosed by the invention is simple in preparation method and short in making time, finished products are bright in color and pure and long-lasting in fragrance, and the finished products can be made and used without rich experience. The raw materials of the seasoning onion oil disclosed by the invention are natural spices, so that the seasoning onion oil has the characteristics of being natural and safe.

The invention provides special plant vinegar solution-containing detergent for underwear, belonging to the technical field of cleaning products. The detergent is characterized by comprising a plant vinegar solution accounting for 55 to 85 percent of the total weight, wherein the plant vinegar solution can be bamboo vinegar solution, wood vinegar solution or grass vinegar solution. The special plant vinegar solution-containing detergent for the underwear has the functions of disinfecting, sterilizing, cleaning, nursing skin, deodorizing, relieving itching and adding fragrant, has no phosphorus, is safe and environment-friendly for use, has small impact on environment and good cleaning effect, and is particularly suitable for cleaning the underwear. The detergent is generally manufactured into concentrate so as to reduce package and transportation cost.

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.