377 results about "Madder color" patented technology

The invention relates to a planting method of selenium-rich passiflora edulis. The variety of the planted passiflora edulis is Tainung No1. The planting method comprises steps as follows: land selection, land preparation, field planting, shelving, training and pruning, fertilizer and water management, field management and pest control. According to the planting method of the selenium-rich passiflora edulis, a selenium-rich fertilizer fermentation broth obtained through fermentation of inorganic selenium fertilizer is sprayed to leaf surfaces and fruits of the passiflora edulis, the average single fruit weight of the produced passiflora edulis is 63 g, the maximum single fruit weight is 125 g, the fruit juice is reddish yellow and has strong fragrance, the acidity is 2.14%, the highest selenium content can reach 12 mu g/kg, the sweetness reaches 23% Brix, the fruit juice rate is up to 34%, the color and luster are bright, the yield is high, pollution is prevented, and five crops are harvested every year.

The invention discloses a Eucommia ulmoides tea and a production method of the Eucommia ulmoides tea. The method comprises the following steps: removing leaf stalks of the picked bright green Eucommia ulmoides leaves, cutting into strips that are 5-8mm in width, performing deactivation of enzymes, mixing with fresh tea leaves subjected to deactivation of enzymes at a weight ratio of (7-4):(3-6) and rolling, stacking for fermentation, and finally drying. The Eucommia ulmoides tea disclosed by the invention is prepared by the method. The Eucommia ulmoides tea disclosed by the invention integrates tasting and drinking functions and effects of medical therapy and health care of Eucommia ulmoides, is black bloom of the color and luster, and has an appearance similar to that of the green tea; the mouthfeel of the tea water has freshness of the green tea and a mellow taste of the black tea; and the Eucommia ulmoides tea has a long aftertaste, and is convenient for drinking and can be easily accepted by consumers. The production method is unique, the material proportion is reasonable, and the fermentation process in the production method plays a key role for improving the mouthfeel and organoleptic effects of the product.

The invention relates to a composite green nutritional soil of kaffir lily flowers and the using method thereof. The invention is characterized in that the composite green nutritional soil is made of following raw materials: oak leaf mold, pine needles, grass peats, bark specks, egg shells, gravels, bone meals, Hemp seeds and castor seeds. The oak leaves are crushed to be in the shape of fragment; the Hemp seeds and the castor seeds are stir-fried by an iron pan, the bone meals are ground into fine grains, and the egg shells are carried out fermenting treatment in an airtight container after being crushed. The using method is as follows: the raw materials are taken according to the weight component, the oak leaves peats, pine needles, grass peats, bark specks, egg shells and gravels are mixed and evenly stirred so as to make the fabricated soil; a layer of fabricated soil is paved at the bottom of a flower pot; the subsoil is fertilized; then the fabricated soil is put in the flower pot, and the surrounding soil at the periphery of the flower pot is fertilized. The invention serves as both the nutritional soil of the kaffir lily and the fertilizer, can make the roots and the leaves of the kaffir lily luxuriant, and make the veins thereof raised, increase the brightness, the hardness and the thickness, and make the kaffir lily have long florescence, bright color and high disease resistance. The invention also can be applied to the cultivations of various orchids.

The invention discloses an anti-aging wine, which is prepared from the following raw materials by weight part: 200-250 of grape, 30-40 of blueberry, 20-30 of rose fruit, 10-14 of pomegranate seed, 10-15 of sesame seed, 8-12 of cucumber seed, 4-5 of black wolfberry, 2-3 of mulberry, 1-2 of Gynostemma pentaphyllum, 3-4 of polygonatum, 1-2 of Borreria stricta, 1-2 of Adenophora stricta, 1-2 of Ilex cornuta lindl, 3-4 of Radix Rehmanniae Preparata, 40-50 of malt syrup, and proper amounts of corn oil and active dry yeast. According to the invention, the blueberry and rose fruit are added into the wine to endow the wine with heavy fruit fragrance, elegant wine scent and rich nutrition. The added pomegranate seed, sesame seed and cucumber seed make the wine have richer taste and more unique flavor and be more capable of resisting tumors, aging and oxidation, invigorating brain and soothing nerves, as well as keeping the skin smooth and elastic. The finished wine product has a bright color, and a sweet, sour and refreshing taste, is suitable for people to drink for a long term, and has good efficacy of slowing aging, resisting cancer and improving human immunity.

The invention discloses a method for planting mulberry trees. The method includes the following steps of 1, selecting land; 2, preparing land; 3, planting mulberry tree seedlings; 4, trimming; 5, fertilizing; 6, controlling diseases; 7, controlling pests; 8, managing, wherein land is covered with plastic films during spring beginning in every year, mulberries can be matured early, mulberry sorosis disease and mulberry cherry mosquito damage can be effectively prevented and killed, film covering is an important technical measure for the continuous good quality and the high yield of the mulberries, during disease and pest controlling in the blooming stage after sprouting in spring, 0.1% of boric fertilizer is added, labor can be saved, the effect is improved, in the young fruit expanding stage, monopotassium phosphate of 0.3% and the like are selected to carry out foliage fertilization, and the sugar content and the color of fruits can be increased. By means of the method for planting the mulberry trees, the mulberries can be matured and appear on the market in advance, the sugar content and the color of the mulberries are increased, and the quality and the yield of the mulberries are increased.

The invention discloses an artificial feeding method for yellow mealworms, which relates to a breeding technology. The artificial feeding method for the yellow mealworms is characterized by comprising the following steps of: a. field selection: selecting a house which is out of the wind, is exposed to the sun, is warm in winter and cold in summer and has no strong light rays, and maintaining the temperature to be 15-35 DEG C and the relative humidity to be 60-75 percent for keeping warm; b. seed selection: selecting a large old and mature larva individual from larvae as a seed larva, wherein the larva which has the advantages of strong viability, rapidness in creeping, strong response to illumination, darkness liking and strong body surface and can quickly creep to feed when meeting vegetable leaves or fruit peels is used as the seed larva, and the full seed larva body has a golden color and bright body surface; and c. feeding: collecting ovum, hatching the ovum, feeding and screening fecula. The breeding method disclosed by the invention is easy to master and has high economic benefits, and the bred yellow mealworms are large in individuals, have rich nutrition and grow rapidly.

The invention relates to art oil paint with nano-pigment and the preparation method, which is characterized in that the beeswax is added into refined linseed oil and polly seed salad oil and blended evenly to make bond after heating and melting. The nano-pigment is added into the bond to blend evenly and then the pigment is added in and blended evenly. Then aluminum stearate, 2-ethyl hexanol cobalt (CAS No.13586-82-8), silicon dioxide hydrate, hydrafil, phenoxetol, butyl-p-cresol and lithopone are added in and then blended evenly. The product can be obtained after grinding. The preparation method first disperses the nano-pigment into the bond and drains most air on the surface of the common pigment grain, and then disaggregates the large grain and small gobbet of the sizing agent by the large shearing force, extrusion force and grinding force between the two rollers generated by the turn of the three-roller muller. During the grinding process, the bond with nano-pigment or latex covers the surface of the pigment grain and then permeates through the gaps of the grains. The product made has the advantages of rich color, bright colour and luster, fresh tint, strong tinctorial strength and good chromaticity.

The invention discloses a compound coloring agent for pot-stewed meat products and a method for using same, belonging to the technical field of meat product processing. The coloring agent comprises the following components by the weight percentage: 90.0wt% to 97.0wt% of fried sugar, 1.0wt% to 5.0wt% of monascus red, 0.5wt% to 1.0wt% of sorghum red, 0.2wt% to 1.0wt% of capsicum red, 0.1wt% to 0.5% of acidity regulator, 0.2wt% to 0.5wt% of metal chelating agent and 1.0wt% to 2.0wt% of antioxidant. The method comprises the following steps in the concrete application to the preparation process of the pot-stewed meat: preparing raw meat; preparing liquid condiments; preparing the coloring agent; stewing and coloring; baking; vacuum-packaging; high-temperature sterilizing; and the like. The invention has the characteristics of good coloring effect, convenient use, high safety, high efficiency, stable, bright and red color and fading resistance and the like, and solves the problems that the conventional pot-stewed meat is unstable in appearance and color and prone to fade. The invention can be popularized and applied to food-processing enterprises, restaurants and families.

The invention provides a preparation method of pu'er tea with jasmine and aglaia odorata. The pu'er tea is prepared with fresh flowers of the aglaia odorata, pu'er tea and fresh flower buds of the jasmine as raw materials in a weight ratio of 0.4-0.6:0.8-1:1 and through following operation steps including: (1) picking and maintaining aglaia odorata flowers; (2) prime-period scenting the aglaia odorata flowers; (3) picking and maintaining jasmine flowers; (4) scenting the jasmine flowers; and (5) packaging a finished product. The preparation technology of the product is simple and is easy to operate and control. The product is dark green in color, is refreshing, pure and durable in fragrance, is thick and sweet in taste, is green, yellow and clear in soup color, is plump, yellow and green in tea leaves, is free of aged musty taste of the pu'er tea and having a thick fragrance of the jasmine.

The invention discloses a drying method capable of keeping bright-colored color, bloom form and inherent flavor of camellia chrysantha. The method comprises the steps of pre-freezing the picked fresh camellia chrysantha at the temperature of -18DEG C to enable the fresh camellia chrysantha to be iced and hardened; and putting into a low-temperature vacuum refrigerating machine, and drying for 8-12h under the condition that the vacuum degree is 80+/-20Pa and the temperature is 45-70DEG C. The drying method has the advantages that the appearance of the fresh camellia chrysantha can be fixed after the camellia chrysantha is pre-frozen; the cells of the fresh camellia chrysantha can be broken, so that the drying speed can be accelerated, and the drying time can be reduced; the activity of the fresh camellia chrysantha can be broken, so that the browning of the color in the process of heating can be avoided; and a certain vacuum degree can be kept by means of low-temperature vacuum freeze drying, so that the participation of oxygen can be completely eradicated, the oxidation reaction can be avoided, and the color of the fresh camellia chrysantha can be protected; and the evaporation temperature of moisture in the fresh camellia chrysantha can be reduced, and the evaporation speed of the moisture can be accelerated. A certain temperature in the machine can be kept, the drying speed can be accelerated, and the drying time can be reduced.

The present invention discloses an astragalus root ginseng cordyceps liquor and its preparation process. Said preparation process includes the following steps: soaking the Chinese medicinal materialsof ginseng, astragalus root, ganoderma, prepared flowery knotweed root, Chinese angelica root, lycium berry, cordyceps, crataegus fruit and jujube in white liquor for above 30 days, adding honey in the soaking liquor, blending and filtering, standing still for 24 hr., taking supernatant fluid and filling so as to obtain the invented product with the several health-care functions of supplementing qi, nourishing blood, enriching yin and boosting kidney, and its colour is good and taste palatable.

The invention provides a processing method for lonicera japonica. The processing method comprises four steps of picking at regular time, grading flower buds, drying and dehumidifying, and packaging and storing. The processing method has the beneficial effects that the flower buds of the lonicera japonica are picked during 6:00-11:00 every morning in an early stage of whitening to guarantee that beneficial components in fresh flowers are the most; the flower buds are graded to guarantee the uniform processing; an electric bakery can be used for drying and dehumidifying so that the lonicera japonica is prevented from being in contact with smoke and fire of a traditional method and water is dried rapidly; meanwhile, a dehumidifying machine is used for discharging water in air so that the lonicera japonica can be dried without being polluted, the activity of polyphenol oxidase is inhibited rapidly, the decomposition of chlorogenic acid of the lonicera japonica is prevented effectively, the lonicera japonica is prevented from being blackened and polluted in a baking process and the quality of the lonicera japonica is guaranteed. According to the processing method, the color and the luster of the processed lonicera japonica are bright; the lonicera japonica looks like being just picked; more nutritional ingredients are prevented from being lost and thus the quality of a lonicera japonica finished product is improved greatly.

The invention relates to a method for brewing a purple sweet potato medlar dry red wine through combined fermentation of medlar and purple sweet potato. The invention belongs to the technical field of brewed wine processing. With the method, current defects such as weak wine body and light color caused by respective brewing of the two materials can be solved. Pigment content of wine brewed by using purple sweet potato can be high, but the wine body is weak. Pigment content of wine brewed by using medlar is relatively low, such that a true dry red wine cannot be obtained. According to the invention, the two materials with different production places and maturity stages are adopted. One of the materials is stored with a freezing or dying method, such that defects of the materials can be made up by each other. The two can be mixed according to a certain ratio, and a dry red wine can be brewed by fermentation. With the method, required sensory demands can be satisfied; more beneficial components in medlar fruits can be leached; product nutrition and flavor can be enriched; a health-care function can be enhanced; and a health-care beverage wine novel product with a unique flavor can be obtained. According to the invention, 1-50% of medlar and 51-99% of a purple sweet potato saccharified liquid are mixed and fermented, such that the purple sweet potato medlar dry red wine is brewed.

The invention discloses astragalus sinicus vinegar. The astragalus sinicus vinegar which has nutrition and health care functions is produced by taking astragalus sinicus stem leaves as a raw material and adopting a solid-state fermentation method; as the astragalus sinicus stem leaves and wheat which are extremely high in yield are used as main raw materials, the investment of a large number of raw materials with higher cost can be saved, the production cost is remarkably reduced, astragalus sinicus can be planted and harvested all year round, and the raw materials are obtained very easily; the astragalus sinicus vinegar produced by using the steps is rich in nutritional ingredients of astragalus sinicus and has the efficacies of clearing away heat and toxic materials, expelling the mind, invigorating spleen and supplementing qi and has light brown color, soft sour, strong flavor of vinegar, appropriate concentration, clear appearance and special flavor of astragalus sinicus; and the problem that peasants are unwilling to plant as the astragalus sinicus is only used as green manure at present in China is solved while a new member is provided for the table vinegar family in China.

The invention discloses healthcare food for regulating and stabilizing the blood sugar and a method for preparing the same. The healthcare food is prepared by pumpkins, millets, yellow beans, black beans, astragalus, pilose asiabell root, red sage root, gordon euryale seed, kudzuvine root, tuckahoe, yams and additives. The preparation method comprises the following steps of: selecting raw materials, and water-washing and drying the raw materials for later use; 2, removing pedicles and seeds of the pumpkins, and milling the pumpkins to a required fineness; 3, frying the millets until the millets are slightly yellow and have scorched scent, and grinding the millets; 4, grinding the yellow beans, black beans, yams, gordon euryale seed, kudzuvine root, tuckahoe, astragalus, pilose asiabell root and red sage root, and adding the additives to obtain powder; 5, uniformly mixing the pumpkin paste, the millet powder and the powder obtained by the step 4; 6, performing roller drying, and dryingthe mixture into pieces by adjusting the thickness of the mixture; 7, crushing the pieces obtained by a roller drying machine; and 8, sterilizing and packaging. The healthcare food has the advantagesof a reasonable formula, high safety, low cost and no environmental pollution; in addition, the healthcare food can stabilize the normal level of the blood sugar of diabetics and persons with impaired glucose tolerance, so that the healthcare food can be applied to the adjuvant therapy of diabetes.

The invention provides a yellow active dye composition. The composition comprises one or a plurality of known yellow active dyes I and active dyes II mixed according to a certain proportion. The yellow active dye composition has the advantages of fresh golden color and excellent fastness; compared with the component dyes of the combination, the composition is remarkably improved in relative dyeing depth, dye-fixing percentage, dye uptake and increase rate; and amazingly, the photochromic resistance of the composition is also obviously improved.

The invention discloses an extraction method for baga pigment, which takes fresh baga roots as the raw material and comprises the steps of ethanol immersion, liquid smash, solid-liquid separation, and one step completion of reduced pressure distillation, concentration and drying; wherein, the pressure of the reduced pressure distillation is reduced to less than or equal to 1000Pa and the temperature is controlled less than or equal to 50 DEG C. Ethanol is recycled in the process of reduced pressure distillation and the influence of heating is avoided in the whole process of water evaporation to dryness, thus achieving the purposes of keeping the extracted baga haematochrome beautiful in color and reserving the biological activity of the natural product.

The selenium-enriched purple sweet potato planting technology relates to crop planting technology, and is characterized in that it includes the following steps: seedling raising: when the temperature reaches about 15 degrees in mid-February, the seedlings can be raised out of the cellar; ridging: choose deep, loose, live good soil Environment, spring potatoes require deep plowing of 25-35 cm 15 days in advance, deep ditch and large ridges are better, to achieve deep plowing, fine soil, ridge spacing is generally 60-70 cm, ridge height 25-30 cm; transplanting: choose purple sweet potato Transplant short seedlings of 19-24 cm in the first or second section. Generally, it is better to transplant spring potatoes from late April to May; Promptly mention Teng and prevent and control diseases and insect pests; timely harvest and store. The purple sweet potato planted by the present invention has large yield, good quality, unique color and sweet taste, belongs to green pollution-free food, and has high nutritional value. Through the storage technology, the purple sweet potato can be supplied throughout the year, and the market is balanced, which is in line with people's demand for ecological health. consumption concept.

The invention relates to a dyeing method for a multi-color Chinese rose. The method includes the following steps: a white Chinese rose cut flower is prepared; Chinese rose dyeing liquid is prepared by using of 8-10 g/L of edible pigment, and the edible pigment comprises bright blue, lemon yellow, carmine, fruit green, grape purple and sunset yellow in color kinds; a Chinese rose stem is longitudinally cut and divided into three equal parts, the stem cutting depth is 3-7 cm, and cut stems are immersed into dehydrating agent to be treated in a dehydrated mode; the cut Chinese rose stems are respectively immersed into the dyeing liquid, and the immersion depth is 3-4 cm; and the cut Chinese rose stems are dyed for 24-48 hours. The rose is taken out, divided parts are cut, and a dyed Chinese rose cut flower is obtained. The dyeing method is very convenient, the dyed Chinese rose is stable and bright-colored in color luster, bright and colorful, and has more than three kinds of colors, and not only is original natural fragrance maintained, but also a 5-10 day sight-enjoying period of the cut flower is reached. Expressive force and sight-enjoying value of the Chinese rose are greatly increased, and the dyeing method for the multi-color Chinese rose has very high commercial value.

The invention belongs to the technical field of wine brewing technology, and particularly relates to jaboticaba red wine. Traditional wine is brewed with grapes; however, grapes has light fruity taste which becomes insufficient due to loss in brewing process; the addition of other fruits for brewing may cover the elegant taste of grapes. The inventor finds jaboticaba which originates in Brazil primitive rainforest, has similar forms, colors, and fruity taste to claret grapes, but has heavier fruity taste, is rich in carbohydrate and anthocyanidin; when jaboticaba is mixed and brewed with grapes, jaboticaba red wine can be prepared by a set of brewing method without sulfur addition; the wine has a violet red color, pure flavor, and pleasant fruity taste; the wine body is complete and full, and exhibits more fruity taste than traditional red wine; the brewing method of the invention is suitable for factory production.

The invention relates to a temperature-controlled structural color dye, and preparation and application thereof. The temperature-controlled structural color dye has a core-shell structure taking a monodisperse microsphere as a shell and a phase change material as a core. The preparation method comprises the following steps: diluting a latex particle aqueous solution having the core-shell structuretaking the monodisperse microsphere as the shell and the phase change material as the core to a concentration of 0.1 to 10 percent by weight, and uniformly and ultrasonically dispersing the latex particle aqueous solution, and then self-assembling the latex particle aqueous solution on a base material. Good temperature regulation performance is imparted to a structural color material without affecting the optical properties and color of the obtained structural color, and the temperature-controlled structural color dye has broad spectrum applicability to different compositions and structural base materials; the process is simple, and the preparation cost is reduced; the temperature-controlled structural color dye is high in universality and has a good application prospect.

The invention discloses a planting method for interplanting peonies and rhizoma polygonati. The planting method includes preparing lands; digging field planting pits; carrying out field planting; carrying out watering; managing water and fertilizers. The planting method has the advantages that scientific planting density is adopted, different fertilizers can be applied to the peonies and the rhizoma polygonati according to nutrient substance requirements of the peonies and the rhizoma polygonati in different periods, accordingly, the disease-resistant performance of the peonies and the rhizoma polygonati can be enhanced, chloroplast structures can be improved, the chlorophyll contents can be increased, and the photosynthesis can be promoted; flower retention effects can be realized for the peonies, lesion can be prevented, colors of flowers can be increased, and effects of prolonging flowering periods can be realized; nutrient substance absorption of tubers of the rhizoma polygonati can be promoted, the contents of total saponins in the tubers of the rhizoma polygonati can be increased, tuber expansion can be promoted, the quality of the rhizoma polygonati can be improved, and the yield of the rhizoma polygonati can be increased.

The invention discloses a brewing method for red-flesh pitaya fermented wine. The brewing method includes the steps of raw material picking, cleaning, peeling and pulping, seed removing, enzymolysis, fermentation, clarifying and filtering, ageing, sterile filling and others. The preparing method is simple, and equipment investment is low; the red-flesh pitaya fermented wine brewed through the method can keep the unique flavor and red color of red-flesh pitaya, and also has the sweet and mellow flavor of fruit wine. The product has rich nutrients, is bright in color and pure in flavor, is nutritive and healthy fruit wine and has a certain effect on protection of a human body from the injury of free radicals, bran cell denaturation restraining and dementia prevention; the defect that the red-flesh pitaya is limited by seasons and domains when sold on the market is overcome, and it is guaranteed that consumers can absorb the nutrients of the red-flesh pitaya all the year round.