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1079 results about "Dark color" patented technology

Full-servo back label printing, intaglio printing, rotary screen printing and embossing register control method

InactiveCN102582243ARealize automatic overprintingReduce labor intensityPrinting press partsScreen printingPaper tape
The invention discloses a full-servo back label printing, intaglio printing, rotary screen printing and embossing register control method. The method comprises the following steps of: 1, sequentially printing a dark color marks on the back surface of a paper tape material at a set interval; 2, making the paper tape material of which the back surface is printed with color marks pass through an intaglio printing unit, a rotary screen printing unit and an embossing unit, connecting a color register controller with a servo motor encoder of each unit roller respectively, and respectively recording a reference position of the servo motor encoder driven by each unit; and 3, directly adjusting the phase of the unit servo motor encoder by using the color register controller to ensure the register printing accuracy of each unit in the intaglio printing, rotary screen printing and embossing printing processes if the position of the unit servo motor encoder is different from the reference position recorded in the step 2. The full-automatic register printing method is simple in control process and can be conveniently and efficiently operated, and automatic detection and adjustment are realized completely.
Owner:XIAN AEROSPACE HUAYANG PRINTING & PACKAGING MACHINERY

Tea glutinous rice cake product

InactiveCN101194690AImprove nutrition and health ingredientsFull of nutritionFood preparationAdditive ingredientPotassium
The invention provides a tea-rice cake product, which is substantially made from the following raw material components: main materials are deep color rice and white round shaped rice whose mass ratio is 2-25:75-98, incidental components comprise tea power or tea extract whose mass is 0.1-5 percent of the mass of the main materials, and the dark color rice is black glutinous rice or purple glutinous rice or black round shaped rice or purple round shaped rice. The invention provides a novel wet ground rice cake which take orders of local characteristics of ningbo, improves nourishing compositions and enriches the colors and patterns of the rice cake. The product is waxy but not is sticky, storage is long and is indehiscent, the odor is cleaning favor, the color is beautiful, the nutrition is rich, and the contents of specific dietary fiber and minerals such as k-rich, calcium and zinc and the like are best diet for patients with cardiovascular diseases. In generally, potassium content is increased by 2-3 times than traditional wet ground rice cake, the contents of calcium and zinc are respectively increased by 30 percent, total content of minerals are increased by 1.0-1.5 time than traditional wet ground rice cake, and total amino acid content is increased above 10 percent. The invention has no chemical preservative and chemical pigments, and the shelf life is capable of being reached more than 3 months below15 DEG C.
Owner:NINGBO ACAD OF AGRI SCI

Preparation method for taste base peptide for steamed savory flavoring

The invention discloses a preparation method for taste base peptide for steamed savory flavoring, and belongs to the field of food additives. The method comprises the following steps: performing enzymolysis on defatty grouts to prepare raw material peptide; performing maillard reaction on the raw material peptide and sugar to prepare the taste base peptide; taking the raw material peptide and reducing sugar as raw materials, common salt and / or cysteine as accessories, and 6 to 16g / 100ml raw material peptide, 0.5 to 4.5g / 100ml reducing sugar, 2 to 10g / 100ml common salt, and 1 to 5g / 100ml cysteine as ingredients of the maillard reaction, controlling the temperature to 80 to 130 DEG C, and reacting for 0.5 to 3.5 hours; and cooling a reaction solution by ice water, and spray drying the reaction solution to obtain the taste base peptide. The taste base peptide is a light yellow powder base, and the content of taste potentiating peptide with 1,000-5,000 Da is as high as 20 to 30 percent; compared with a product prepared by the conventional method, the content of amino acid with bitterness of a product prepared by the method is decreased by 10 to 60 percent, and the browning rate is decreased by 40 to 80 percent; and the taste base peptide can be taken as an additive, applied to the steamed savory flavoring, and effectively overcomes the disadvantages of dark color, strong and pungent top note, inadequate mouthfeel, and the like of national savory flavoring products.
Owner:JIANGNAN UNIV
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