43 results about "Dark brown color" patented technology

The invention discloses Chinese milk vetch soy. Chinese milk vetch stems and leaves rich in proteins and health care ingredients are subjected to pre-treatment, proportioning, blending, starter making, fermentation, oil sprinkling and loading. The Chinese milk vetch soy has effects of clearing heat and removing toxins, dispelling wind and improving eyesight, and invigorating spleen and tonifying qi, has a dark brown color, a thick soy fragrance and a mellow taste. The Chinese milk vetch soy can improve soil fertility, reduce a fertilizer application amount, improve a yield and effects, improve an agroecological environment, and promote new rural construction.

The invention provides a red date jelly which comprises the following components by weight percent: 8.54-10.04% of red date juice, 7.51-8.81% of jelly powder, 6.12-7.01% of soft sugar and carrageenan and the balance of water, wherein the ratio of carrageenan to jelly powder is (1:16.28)-(1:11.40). By the jelly prepared by the formula, the red date slurry has moderate viscosity and dark brown color; and the jelly has good flavor, and the finished product of jelly has a semi-transparent dark brown color; and the elasticity and the toughness are exactly proper.

The invention provides a soil activation and remediation fertilizer. The fertilizer is characterized by being formed by adding nitrogen, phosphorus and potassium fertilizers and a soil active agent into high-concentration organic matter liquid and then curing the mixture, wherein the high-concentration organic matter liquid is formed by performing biological fermentation on natural organic matters and agricultural wastes. The invention also provides a preparation method for the soil activation and remediation fertilizer. The method is characterized by comprising the following steps of: uniformly mixing the natural organic matters and the agricultural wastes; naturally fermenting the mixture in a fermentation tank at normal temperature to form organic liquid with a dark brown color and a slightly strong fish mellow flavor; filtering the obtained product and extracting supernate to obtain the high-concentration organic matter liquid; and curing the high-concentration organic matter liquid obtained by the step 1, the soil active agent and the nitrogen, phosphorus and potassium fertilizers to obtain the soil activation and remediation fertilizer. The soil activation and remediation fertilizer has the advantages of serving as fertilizer and making soil environment not deteriorated and maintaining enduring productivity.

The invention discloses a secondary sedimentation tank sludge floatation alarming and controlling method for a sewage treatment system and belongs to the technical field of environmental wastewater treatment. Through awarning classification of the secondary sedimentation tank sludge floatation in the sewage treatment system is built and based on the proportion of the cover area of the secondary sedimentation tank floated sludge in the tank surface area, namely, cover degree, the occupied ratio of the black number and the dark brown color number in the activated sludge, the number of the filamentous microorganism as classifying basis, the secondary sedimentation tank floated sludge is divided into three stages and is controlled by adopting a method according to the alarming classification. According to the invention, alarming is carried out at the initial stage of the sludge floatation, the floatation of the sludge is eliminated at the initial stage by respectively adopting different strategies, so as to greatly reduce the probability of sludge floatation, and the method disclosed by the invention is a feasible, economic and effective method. Through three-stage alarming system, different control measures are adopted for sludge flotation, so that the operation cost and expense input of a sewage treatment plant are greatly reduced, and treatment effect is good.

The invention provides a method for discriminating polished rice and glutinous rice. The method comprises immersing polished rice and glutinous rice into an iodine tincture solution according to a certain mass-volume ratio for some time and then carrying out identification by observation of different colors of the rice after immersion. The immersed glutinous rice has a dark brown color and the immersed polished rice has an ianthinus color. The method is simple and easy and has discriminating accuracy of 100%.

The invention discloses a method for preparing titanium oxide through reducing titanium-containing complexes at normal temperature. The method is characterized in that reduction reaction occurs in a normal temperature liquid phase; the potential safety hazards due to mixing of reducing agents and air are eliminated; the reduction is performed in the liquid phase, the microscopic uniformity is high; the firing temperature is low; the time is short. The method has the following principle and steps that titanium sulfate or titanium tetrachloride and ammonium hydroxide or sodium hydroxide take a reaction to obtain titanic acid; the titanic acid reacts with oxalic acid or citric acid to form an oxalate oxytitanate complex-ion or oxytitanate citrate complex-ion solution; next, reaction is performed with zinc powder; the complex ions are reduced into low-valent titanium complex ions; the pH value of the solution is regulated to 12 by ammonium hydroxide; precipitates of dark brown color to dark violet color are generated; washing is performed for 3 to 5 times by 3 to 5 times of deionized water; the zin is washed away in an ion ZnO2<2-> form to obtain pure titanium hydroxide precipitates; oxalic acid is added until the pH is 0.5 to 1.5; drying is performed to 2 to 5 hours at 120 to 180 DEG C; the temperature is raised from room temperature to 820 to 950 DEG C by a muffle furnace; roasting is performed for 2 to 6 hours; titanium oxide spherical powder with the Ti4O7 content being 90 percent or higher is obtained.

The invention relates to an ion coloring agent for concrete and application thereof. The ion coloring agent comprises a metal inorganic salt, a solvent, an osmotic agent, a diluent and an oxidizing agent. The ion coloring agent for concrete chemically reacts with a concrete substance to produce an inorganic chromogenic substance, so an integral colored concrete structure with stable properties isformed, and the structure has resistance to water, sunlight and ageing, does not fade, and is stable in tone and natural in color. Frequently used colors include yellowish brown, brownish red, sky blue, coffee, bean green, brownish yellow, brilliant green, reddish brown and dark brown colors.

The invention discloses a copper handicraft coloring method. The process includes shape design, material selection and ingredients, coloring and baking. Before coloring, the copper handicraft is sandblasted, and the coloring can be brown, brown red and green. The invention overcomes the disadvantages of the prior art, provides convenient coloring process, good coloring effect, can keep the color bright for a long time, and the color of the whole sculpture is transparent, harmonious and rich.

The present invention relates to an efficient energy-saving wine brewing method using thinned raw grains. The efficient energy-saving wine brewing method comprises: screening, washing and purifying raw grains such as rice, wheat and sorghum, adding a spice such as clove, illicium verum hook.f or peppermint according to a weight ratio of the raw grains to the clove of 100:1, crushing and thinning, pouring the crushed raw material into a fermentation jar, sequentially adding a raw material koji and purified water to the jar according to a weight ratio of the raw material to the koji to the purified water of 100:6-8:290-300, uniformly stirring, sealing, flipping every 2-3 days, pouring into wine distillation equipment at about the 9th day until the mash water has a dark brown color and the fermentation achieves a mature state, and distilling the wine, wherein the remaining mash water containing the low alcoholicity wine after the wine distilling can be used for rice vinegar and sauce production or re-fermentation, and the offcuts can be used for feed processing, livestock feeding, and the like. According to the present invention, the method has advantages of practicality, feasibility, fine process, easy operation, strong practicality, easy promotion, raw grain and raw material thinning, short fermentation period, excellent mash, high yield, high product quality, energy saving, mellow wine, excellent aroma, and significant comprehensive economic benefits of promotion use.

The invention discloses a method for increasing the germination rate of grape seeds. The method comprises the following steps: performing freeze pretreatment on plump and glossy ripe seeds with dark brown color, and standing the seeds at 20-25 DEG C until the seeds are restored to normal temperature; sequentially soaking the seeds in a complex enzyme solution and a germinating agent, taking out, and drying in the air; and mixing the germinated seeds with wet river sands, preserving in an environment having the temperature of 10-15 DEG C and relative humidity of 85-90 percent in a closed manner, wherein the complex enzyme solution is a mixed solution of ligninase, cellulose, lipase and citric acid; and the germinating agent is a mixed solution of matrine, 6-BA, salicylic acid and potassiumcarbonate. The method can destroy the seed coat structure, quickly soften the seed coats and promote seeds to absorb external nutrition, so that the germinating time of seeds can be shortened, and thebreeding efficiency of seeds can be improved.

The invention relates to a refined spice obtained through liquid-state fermentation of flower-leaf raw materials. The main preparation process comprises: weighing a raw material slurry, raw material koji and purified water according to a ratio of 100:0.6:230 when a temperature is higher than 30 DEG C, weighing a raw material slurry, raw material koji and purified water according to a ratio of 100:0.7:220 when a temperature is lower than 30 DEG C, and weighing a raw material slurry, raw material koji and purified water according to a ratio of 100:0.8:210 when a temperature is lower than 20 DEG C; weighing raw material powder, raw material koji and purified water according to a ratio of 100:0.5:250 when a temperature is higher than 30 DEG C, weighing raw material powder, raw material koji and purified water according to a ratio of 100:0.6:240 when a temperature is lower than 30 DEG C, and weighing raw material powder, raw material koji and purified water according to a ratio of 100:0.7:230 when a temperature is lower than 20 DEG C; and respectively pouring into a special fermentation jar tank, carrying out anaerobic fermentation for 10-12 days, pouring into special efficient equipment when the mash has a dark brown color and the fermentation achieves a mature state, and properly distilling to obtain the high-quality pure flower perfume.

The invention discloses a method for separating and preparing cosmetic-grade pueraria isoflavone from pueraria raw materials by using a solvent-resistant nanofiltration membrane, which comprises the following preparation steps: (1) extracting total isoflavone from pueraria raw materials to obtain a pueraria isoflavone crude product; (2) enriching the total isoflavone by a macroporous adsorption resin column; (3) performing dialysis separation by a solvent-resistant nanofiltration membrane, recovering ethanol, performing concentration, and finally performing freeze drying to obtain a pueraria isoflavone highly finished product with high content and high dissolvability. The method of the invention successfully solves a series of problems, which restrict the application in the cosmetic field, of dark brown color, poor dissolvability at normal temperature, organic solvent residue, and the like for pueraria isoflavone products produced by traditional technology, and the method has great economic value and social benefit.

The invention discloses a new efficient wine brewing process through optimized liquid-state fermentation of a variety of raw materials. The new process comprises equipment arrangement, raw material thinning, fine fermentation, wine distilling-quality increasing, and mass production, and specially comprises: respectively weighing washed raw grain-based rice, wheat and sorghum according to a certain ratio, crushing into a 40 mesh slurry-like raw material, respectively weighing the slurry-like raw material, koji and purified water according to a ratio of 100-90:0.8-1:280-260 (280 parts of the water is added to 0.8 part of the koji when the temperature is higher than 30 DEG C, 270 parts of the water is added to 0.9 part of the koji when the temperature is lower than 30 DEG C, and 260 parts of the water is added to 1 part of the koji when the temperature is lower than 20 DEG C), sequentially pouring into a fermentation jar, uniformly stirring, carrying out anaerobic fermentation, pouring into efficient and energy-saving wine distillation equipment at the 9th day after the mash has a light dark brown color and the fermentation achieves the mature state, distilling for 2-3 h, filling the obtained wine into a standard bottle, and sealing and storing for 13-15 days so as to obtain the high quality raw grain wine with characteristics of transparent color, refreshing and sweet taste, and natural fragrance.

The invention relates t a new efficient energy-saving wine brewing process using yam-based raw materials. The new efficient energy-saving wine brewing process comprises technical processes such as equipment arrangement, thinning and matching optimization, liquid-state fermentation, efficient wine distillation and the like, and specially comprises: respectively adding washed raw manihot esculenta crantz and washed dried manihot esculenta crantz to sweet potato according to the same ratio of 6-5:3-4, respectively carrying out weighing mixing on the obtained materials and a spice according to a ratio of 6-5:0.3-0.2, respectively crushing with a crusher to obtain a 38-40 mesh fragrant slurry-like raw material and a powdery raw material, weighing the slurry-like raw material, koji and purified water according to a ratio of 100:0.7-0.8:260-280 and the powdery raw material, koji and purified water according to a ratio of 100:0.6-0.8:280-300, respectively pouring into a fermentation tank or pool, uniformly stirring, carrying out anaerobic fermentation for 12 days, pouring the mature mash into wine distilling equipment after the mash has a dark brown color and the fermentation achieves a mature state, distilling, filling the obtained wine into a special bottle, and carrying out sealed storage and quality improvement for 13-15 days so as to obtain the yam-based wine with characteristics of rich yam flavor and mellow, fragrant and sweet taste.

The invention provides a fresh meat soy sauce production method, relates to a production method of soy sauce using black beans and fresh meat as main raw materials, and belongs to seasoning production, wherein soy sauce brewed by using black beans and fresh meat as raw materials, garlic head, fresh ginger and foeniculum vulgare are used to prepare the product. The production method comprises: 1, soy sauce brewing: completely cooking black beans, drying in the sun for 7-9 days, placing in a fermentation tank , and adding warm water having an amount of 10 times the weight of the black beans, wherein the water temperature is 75-85 DEG C; 2, seasoning liquid preparation: placing 7-13% of garlic head, 5-9% of fresh ginger, 0.7-0.9% of foeniculum vulgare, and the balance of water into a high pressure cooker, completely cooking, and filtering out the juice; 3, salt water preparation: taking salt and sugar according to a weight ratio of 9:1, and carrying out frying stirring for 10-11 min in a 150 DEG C iron pot until the dark brown color appears; 4, fresh meat sauce preparation: taking about 20% of fresh pork loin, mincing to obtained minced meat, steaming to achieve a cooked state, and drying in the sun; and 5, blending: mixing the brewed soy sauce, the seasoning liquid, the salt water and the fresh meat sauce according to a volume ratio of 3:1:1:1.

The invention relates to an efficient flower perfume liquid extraction method through liquid-state fermentation of raw materials. The main preparation process comprises: weighing a raw material slurry, raw material koji and purified water according to a ratio of 100:0.6:230 when a temperature is higher than 30 DEG C, weighing a raw material slurry, raw material koji and purified water according to a ratio of 100:0.7:220 when a temperature is lower than 30 DEG C, and weighing a raw material slurry, raw material koji and purified water according to a ratio of 100:0.8:210 when a temperature is lower than 20 DEG C; weighing raw material powder, raw material koji and purified water according to a ratio of 100:0.5:250 when a temperature is higher than 30 DEG C, weighing raw material powder, raw material koji and purified water according to a ratio of 100:0.6:240 when a temperature is lower than 30 DEG C, and weighing raw material powder, raw material koji and purified water according to a ratio of 100:0.7:230 when a temperature is lower than 20 DEG C; and respectively pouring into a special fermentation jar tank, carrying out anaerobic fermentation for 10-12 days, pouring into special efficient equipment when the mash has a dark brown color and the fermentation achieves a mature state, and properly distilling to obtain the high-quality pure flower perfume.

The invention relates to a wine brewing technology through thinning and liquid-state fermentation of raw grains. The wine brewing technology comprises equipment arrangement, raw material thinning, fine fermentation, wine distilling and quality improvement, and batch production, and specially comprises: respectively weighing cleaned raw grains such as rough rice, wheat and sorghum according to a certain ratio, and crushing into a 40 mesh slurry-like raw material; respectively weighing the slurry-like raw material, koji and purified water according to a ratio of 100-90:0.8-1:280-260 (280 parts of the water is added to 0.8 part of the koji when the temperature is higher than 30 DEG C, 270 parts of the water is added to 0.9 part of the koji when the temperature is lower than 30 DEG C, and 260 parts of the water is added to 1 part of the koji when the temperature is lower than 20 DEG C), sequentially pouring into a fermentation jar, uniformly stirring, and carrying out anaerobic fermentation; and pouring into efficient and energy-saving wine distillation equipment at the 9th day after the mash has a light dark brown color and the fermentation achieves the mature state, distilling for 2-3 h, filling the obtained wine into a standard bottle, and sealing and storing for 13-15 days so as to obtain the high-quality raw grain wine with characteristics of transparent color, sweet and refreshing taste, and natural fragrance.