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155 results about "White Wine" patented technology
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An alcoholic beverage made from fermented white grapes with potential orexigenic activity. Although not well understood, the mechanism for white wine's potential orexigenic activity may be due, in part, to its alcohol content and may involve alterations in neurotransmitter and hormone activities related to appetite regulation.
Active peptide capable of reducing uric acid as well as preparation method and application of active peptide
The invention belongs to the technical field of biological small molecule active peptides, and more specifically relates to a uric acid reducing active peptide, a preparation method and an application thereof. The uric acid reducing activity LQKW has remarkable XOD inhibitory activity, IC50 is 2.70 mg / mL, and the IC50 is superior to that of many known natural source XOD inhibitory peptides; good gastrointestinal digestion stability is shown, and the activity retention rate after in-vitro simulated gastrointestinal digestion is (61.84 + / -0.82)%. According to the invention, a specific binding mechanism of uric acid reduction activity and XOD active sites (Ile648, Phe649 and the like) is clarified through molecular docking, and a basis is provided for rational design based on a structure. According to the invention, the method for efficiently preparing the active peptide fragment from the white spirit vinasse is established, and the high-valued utilization of the wine brewing byproducts is realized. The uric acid reducing activity LQKW provided by the invention can be prepared through solid-phase synthesis, the process is mature, the quality is controllable, and a foundation is laid for industrialization. In addition, as the XOD inhibitor of a natural source, the uric acid reducing activity LQKW has good safety.
Owner:INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
Method for improving flavor characteristics of wood wine sea in Baijiu
The invention discloses a method for improving flavor characteristics of wood wine sea in baijiu, and belongs to the technical field of baijiu aging. The method for improving the flavor of the wood wine sea in the white spirit comprises the following steps: adding wood wine sea slices in the process of storing the white spirit in a pottery jar containing a catalyst, and storing and aging; wherein the addition amount of the wood wine sea tablets is 0.1-3% of the mass of the white spirit; and the catalyst is one or more of Fe2O3 (at) SiO2-Al2O3, CuO (at) SiO2-Al2O3, and Pt-Pb (at) SiO2-Al2O3. The invention also discloses a preparation method of the catalyst. The method provided by the invention can accelerate the storage and aging speed of the white spirit in the pottery jar; and the unique 'Wuqihai' flavor characteristic of the aged white spirit stored in the pottery jar can be endowed.
Owner:JIANGNAN UNIV +1
Formula and brewing method for brewing fragrant liquor using mung beans instead of peas
ActiveCN120464458BAlcoholic beverage preparationMicroorganism based processesBiotechnologyOrganoleptic
The present invention discloses a formula and brewing method for brewing a light-fragrance liquor using mung beans instead of peas. The present invention relates to the brewing field of white wine. The formula is composed of daqu and kaoliang, wherein the mass percentage of the kaoliang and daqu is 100:20-25. The daqu includes barley, peas, and mung beans. The daqu includes 58-65% barley, 30-35% peas, and 5-10% mung beans by mass, and the starch content of the kaoliang is ≥70%. The formula and brewing method of a light-fragrance liquor brewed using mung beans instead of peas of the present invention, by adding mung beans, while retaining the elegant and pure style of traditional light-fragrance liquor, give a more rounded and mellow taste experience. The unique plant fragrance of mung beans also produces exquisite flavor synergy with substances such as pea-derived vanillin, so that the finished wine presents the sensory characteristics of being clear but not light, mellow but not strong. By introducing mung bean raw materials, the dependence on high-priced peas can be effectively reduced, directly reducing the procurement cost of raw materials per ton of wine.
Owner:INNER MONGOLIA SHETAI LIQUOR CO LTD
Method and system for the maceration of wines during fermentation with recovery of substances released into the atmosphere
Method and system of maceration of wines in fermentation with recovery of substances released into the atmosphere, which includes a first stage of pre-fermentative cold maceration, which is carried out on crushed grapes and stored in a fermentation tank and where there is an injection of CO2, in order to boost the dissolution of the aromas belonging to the fruity part of the grape; and a second stage where fermentation begins of the grape and the generation of CO2 that carries aromas and alcohol; these substances are sucked out as they are generated; and, subsequently, they are injected back into the must contained in the fermentation tank and it is a system with which it manages to carry out a method of substance recovery in the fermentation of wines; and the stable and structured fixation of aromas in white wine and also colour in red wines.
Owner:ARANDA GALLEGO JOSÉ MANUEL +2
Auxiliary distinguishing method, device and equipment for authenticity of white spirit and storage medium
The invention relates to the technical field of wine bottle identity verification, in particular to a white spirit authenticity auxiliary judgment method, device and equipment and a storage medium. Storing the standard visual angle image data set to a preset identity database to obtain a wine bottle identity database; calling a matched image data set from a wine bottle identity database according to a preset OCR method and the to-be-detected wine bottle image data set; performing similarity analysis on the to-be-detected wine bottle image data set and the matched image data set according to a preset voting method and a preset weighted summation formula to obtain a white spirit authenticity auxiliary judgment result; a multi-dimensional image data set of the wine bottle is collected and preprocessed, a comparison basis is built by combining a standardized database and an OCR technology, a voting weighted judgment mechanism is innovated, and the authenticity identification accuracy of the white wine is improved.
Owner:JIHUA LAB
Wine aging equipment
The utility model discloses wine aging equipment, and relates to the technical field of wine aging, in particular to the wine aging equipment, which is used for ripening and aging packaged wine products and comprises a cargo carrying table, the upper surface of the cargo carrying table is planar, and the packaged wine products are carried above the cargo carrying table. A control part, a magnetic field generating part, a far infrared ray generating part, an electromagnetic wave generating part and an ultrasonic wave generating part are arranged in the cargo carrying table; an association esterification area is formed by adopting a magnetic field generating part, meanwhile, the magnetic field generating part applies a magnetic field with set induction intensity to the association esterification area, electromagnetic waves are applied to the association esterification area through an electromagnetic wave generating part, and the microwave direction in the electromagnetic waves is perpendicular to the magnetic field direction to form electron spin resonance. The electron spin resonance changes some chemical reaction processes containing free radicals in the liquor, so that the association and esterification speed of the liquor is accelerated, the production period of the artificial aging accelerating liquor is remarkably shortened, and the quality of the liquor is improved.
Owner:吴章元
Wine vessels (three barrels)
1. The name of this design product: Wine vessel (three barrels). 2. Purpose of this design product: This design product is used as a wine vessel for storing white wine. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the key points of the design: main view.
Owner:刘庭斌
Bottle of wine (Whitecliff Ice White)
1. The name of the design product: wine bottle (Vidal Ice White wine). 2. The use of the design product: used as a bottle for containing wine. 3. The design points of the design product: in the combination of patterns and colors. 4. The picture or photo that best shows the design points: front view. 5. The design for which protection is sought includes colors. 6. The bottom surface of the design product is a part that is not easily seen or not seen when in use, and the bottom view is omitted.
Owner:GANSU ZIXUAN WINE CO LTD
Non-thermal processing hot pot base and preparation method thereof
The present invention belongs to the field of food processing, and provides a non-thermally processed hot pot base and a preparation method thereof; white wine is added to the pretreated raw materials for static extraction, and composite phosphates are added to maintain the stability of the flavor of the material during subsequent processing and storage. After a first high-voltage pulse electric field treatment, the cell membrane of the raw materials is destroyed, allowing the biological macromolecules in the raw materials to fully overflow, inactivating the activity of enzymes to protect the color of the material. After a second high-voltage pulse electric field treatment, the formation of characteristic flavor components of the material is promoted, and microorganisms introduced during the processing are killed. Compared with the prior art, the hot pot base has a bright color and a rich characteristic flavor, and the base has improved boiling resistance and flavor release, thereby improving the overall quality of the product. The preparation method of the present invention is applied to the processing of spicy clear oil hot pot base, and a hot pot base with controllable spiciness and prominent numbness can be obtained.
Owner:CHENGDU GUIYI FOOD DEV CO LTD
Energy recycling system of distillation device
PendingCN120800066ARecuperative heat exchangersSteam/vapor condensersEnergy recoveryProcess engineering
The invention discloses an energy recycling system of a distillation device, which belongs to the technical field of heat energy recovery and comprises a live steam pipeline, a wine retort and a condenser, the live steam pipeline is communicated with the wine retort, a secondary steam evaporation chamber, a steam chamber, a cooling water chamber and a wine receiving chamber are sequentially arranged in the condenser, a steam passing cylinder at the top of the wine retort is communicated with the steam chamber, and the steam passing cylinder is communicated with the steam chamber. A cooling pipe penetrating through the cooling water chamber is communicated between the steam chamber and the wine receiving chamber, a hot water pipe for pumping heat exchange water in the cooling water chamber to the secondary steam evaporation chamber is further connected between the cooling water chamber and the secondary steam evaporation chamber, and a secondary steam conveying pipeline is further communicated between the secondary steam evaporation chamber and the live steam pipeline. A steam compressor is further installed on the secondary steam conveying pipeline. On the basis of not changing an existing distillation liquor flowing mode, the bled steam generated in the liquor distillation process is effectively recycled, the production level of liquor enterprises is improved, energy consumption is reduced, and emission is reduced.
Owner:SICHUAN YIBIN MINJIANG MASCH MFG CO LTD +1
Bottle (Zhu Hongtuo Gold Double Peak Selected Dry White Wine)
1. Name of the designed product: wine bottle (Zui Hongtuo gold double-peak selected dry white wine). 2. Use of the designed product: used for containing wine. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view. 5. Other circumstances or explanations: part A is transparent material.
Owner:LONGKOU HAOSHENG TRADING CO LTD
White spirit fermented grain spreading and airing device
Owner:SICHUAN JIANGKOU JIULONGDING LIQUOR CO LTD
White spirit label code spraying detection device
The utility model relates to the technical field of production and processing equipment, and provides a white spirit label code spraying detection device which comprises a base, the outer surface of the base is fixedly connected with a plurality of first fixing rods, the outer surfaces of the first fixing rods are movably sleeved with carrier rollers, the outer surfaces of the carrier rollers are in transmission connection with a conveying belt, and the conveying belt is in transmission connection with the conveying belt. Two toughness blocks are fixedly connected to the outer surface of each conveying belt, a plurality of grooves are evenly formed in the tops of the two toughness blocks, intermittent downward movement of a code spraying gun is achieved through the grooves, code spraying is conducted on products, the problems of misjudgment caused by using a sensor and inaccurate code spraying positions are avoided, the code spraying quality is improved, and the code spraying efficiency is improved. The cost of manual inspection and reworking is reduced, the labor intensity of workers is reduced, and the production efficiency is improved.
Owner:XINJIANG RONGCHUN SHENGQUAN LIQUOR CO LTD
Packaging box (white wine)
1. Name of the product of this design: Packaging box (white wine). 2. Purpose of this design product: used for holding wine. 3. The key design points of this product are the combination of shape, pattern and color. 4. The picture or photo that best illustrates the design points: three-dimensional picture. 5. The design for which protection is sought includes color.
Owner:刘金龙
Wine box (Red Dragon No. 1)
1. The name of the design product: wine box (Hongjinlong No. 1). 2. The use of the design product: used as a packaging box for packaging white wine. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective view.
Owner:WUHAN NANYANG DAHUA COMMERCE & TRADE CENT
Crispy beef and method for preparing the same
This invention relates to the field of food processing technology, and discloses a method for preparing crispy beef, comprising the following steps: S1, taking 100 parts by weight of beef, adding 3.25 parts by weight of salt, 0.2 parts by weight of peppercorns, 0.4 parts by weight of white wine, 40 parts by weight of ice water, and 0.007 parts by weight of sodium sorbate and 0.015 parts by weight of sodium nitrite dissolved in the ice water, and placing it in a tumbler and stirring for 30 minutes. This invention, through precise marinating, ice water tumbling, and 72-hour low-temperature marinating, allows the marinade to fully penetrate the beef fibers, thoroughly removing the fishy smell, improving water retention, and addressing the problem of dryness. A compound brine using 28 kinds of spices is used, resulting in a rich and layered aroma, overcoming the single flavor deficiency of traditional processes. Frying at 260℃ for 2 minutes creates a crispy exterior and tender interior with a stable texture, and the sugar flavor is diluted to enhance palatability. Combined with aseptic cooling, vacuum packaging, and 121℃ high-temperature sterilization, the shelf life is extended, batches are stable, suitable for industrial production, and significantly improves product quality and competitiveness.
Method for preparing yellow rice wine based on ultrasonic aging-multistage membrane filtration-low-temperature sedimentation coupling and yellow rice wine prepared by method
The invention provides a method for preparing yellow rice wine based on ultrasonic aging-multistage membrane filtration-low-temperature sedimentation coupling and the yellow rice wine prepared by the method, and belongs to the technical field of wine manufacturing. A method for preparing yellow rice wine based on ultrasonic aging-multistage membrane filtration-low-temperature sedimentation coupling comprises the following steps: mixing yellow rice wine base liquor with white spirit base liquor, and aging the obtained yellow rice wine body under three-frequency ultrasonic combined treatment; the frequencies of the ultrasonic waves comprise 22 kHz, 28 kHz and 40 kHz; the aged wine body is settled under the refrigeration condition, the settled wine body is subjected to multi-stage circulating filtration through an activated carbon filter element, a polypropylene melt-blown filter element and a microfiltration membrane filter element, and the yellow wine is obtained. The preparation method disclosed by the invention has the characteristics of short ageing period and long shelf life, and the prepared yellow wine has the advantages of clear yellow and bright color, mellow taste and high quality of not causing drunkenness after being drunk, and breaks through the industrial bottleneck of the traditional yellow wine.
Owner:INNOVATION CENTER OF YANGTZE RIVER DELTA ZHEJIANG UNIVERSITY
Vial (Y002)
1. The name of the design product: smell bottle (Y002). 2. The use of the design product: for perfume, white wine, coffee beans, essential oil, tea and other products smell sample flavor. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective drawing.
Owner:杨青
Sterilization insecticide
Belonging to the technical field of insecticides, the invention discloses a sterilization insecticide, which comprises the following raw materials by weight: 20-40 parts of water; 0.1 to 0.5 part of herb of lindera glauca; 0.1 to 0.5 part of rhododendron molle; 0.2 to 0.7 part of Japanese raspberry root; 0.1 to 0.5 part of typhonium giganteum; and 0.1 to 0.5 part of Aconitum aureum. 0.1 to 0.5 part of pinellia ternate; 0.05 to 0.4 part of plant ash; 0.2 to 0.8 part of white spirit; according to the invention, the reagent with sterilizing and insecticidal effects can be obtained by rapidly proportioning water, herb of lindera glauca, rhododendron molle, root of Japanese raspberry, typhonium giganteum, root of aconitum var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var. Var
Owner:LI COUNTY OASIS ECOLOGICAL AGRICULTURE PROFESSIONAL COOP
Brewing method of fen-flavor liquor
The invention discloses a brewing method of fen-flavor liquor, and belongs to the technical field of liquor brewing.According to the technical scheme, the brewing method of the fen-flavor liquor is characterized by comprising the following steps that S1, sorghum is treated; s2, adding hot water into the sorghum, uniformly stirring, and stacking; s3, carrying out large-steam rice grain steaming on the rice grain moistened sorghum; s4, adding cold water into the steamed material, and uniformly stirring and mixing; s5, uniformly stirring and mixing the yeast powder and the sorghum to obtain a haw material; s6, fermenting in a cylinder, and taking out a large-hawthorn fermented material; s7, uniformly stirring and mixing the hawthorn fermented material and auxiliary materials, and distilling to obtain hawthorn wine; s8, adding water into the fermented grains distilled in the step S7, spreading for cooling, adding yeast powder to obtain secondary hawthorn materials, adding after-run into each jar after the secondary hawthorn materials are put into the jars, and sealing and fermenting; and S9, uniformly stirring and mixing the secondary hawthorn fermented material and the steamed auxiliary materials, distilling to obtain secondary hawthorn wine, and storing the secondary hawthorn wine. By adopting the brewing method, the wine yield of the fen-flavor white wine is increased, and meanwhile, the mellow and sweet taste of the wine body is also increased.
Owner:BINH SOON HENGDE WINE CO LTD
Anti-volatilization constant-temperature sealed container for white spirit storage
The utility model relates to an anti-volatilization constant-temperature sealed container for white spirit storage, which is applied to the field of white spirit storage and comprises a lower tank, a temperature control unit is arranged in the lower tank, the upper end of the lower tank is fixedly connected with a folding tank, and the upper end of the folding tank is fixedly connected with an upper tank. The outer surface of the lower tank and the outer surface of the upper tank are jointly and fixedly connected with two symmetrical adjusting assemblies, the lower end of the lower tank is fixedly connected with four supporting legs, the upper end of the upper tank is fixedly connected with a liquid inlet pipe, a sealing plug is inserted into the upper end of the liquid inlet pipe, the outer surface of the sealing plug is fixedly sleeved with a sealing sleeve, and the sealing sleeve is located in the liquid inlet pipe. The outer surfaces of the liquid inlet pipe and the sealing plug are fixedly connected with a plurality of positioning plates, the upper end of the lower positioning plate is fixedly connected with a bolt, the adjusting assembly and other structures are adopted, the upper tank ascends or descends through the adjusting assembly, the folding tank is driven to be unfolded and folded, and therefore the height and the size of the sealed container are changed; the occupied space can be reduced, and carrying is convenient.
Owner:CHENGDE QIANLONGZUI WINE CO LTD
Healthy hotpot soup base formula and preparation method of tea oil replacing beef tallow
This invention discloses a healthy hot pot soup base formula and preparation method using tea oil as a substitute for beef tallow, belonging to the field of food seasoning technology. This method, with tea oil as the core, includes the following steps: First, tea broth is prepared using ultrasound-assisted extraction combined with cellulase and pectinase enzymatic hydrolysis, and then mixed with chicken bone broth, spices are added, and the broth is simmered at low temperature to obtain the soup base; second, the tea oil is refined; then, pickled peppers are chopped and mixed with refined tea oil and stir-fried, with lemon juice, vinegar, or white wine added to adjust the spiciness, then mixed with the soup base, and vitamin E antioxidant is added and cooked; finally, the product is obtained through heat sealing packaging and pasteurization. The hot pot soup base prepared by this invention is characterized by being light, refreshing, and healthy, retaining the traditional spicy and fragrant flavor while reducing animal fat content and gastrointestinal irritation, achieving a balance between health and deliciousness, and is especially suitable for health-conscious young consumers and those with weak digestive systems.
Owner:SOUTHWEST UNIV
White spirit distillation equipment
The utility model provides white spirit distillation equipment, which belongs to the technical field of white spirit distillation equipment and comprises a filtering device arranged at the rear end of a white spirit distillation condenser, the filtering device comprises a barrel and a barrel cover, a coarse filtering barrel is arranged on the outer circle of the bottom of the barrel cover, a fine filtering barrel is arranged on the inner circle of the bottom of the barrel cover, and external threads are arranged on the outer surface of the lower end of the fine filtering barrel. According to the utility model, the barrel cover is separated from the barrel body by disassembling the flange ring, the barrel cover is pulled out by using the inverted concave handle, the internal thread cover is rotated to separate the internal thread cover from the external thread, and the fine filter cartridge is arranged in the barrel body. The fine filter cartridge is separated from the internal thread cover, the fine filter cartridge is opened, and the filter element is taken out for cleaning.
Owner:河南豫坡酒业有限责任公司
Medicinal liquor and preparation method thereof
The invention relates to the technical field of medicinal liquor, in particular to medicinal liquor and a preparation method thereof.The preparation method comprises the steps that main medicinal liquor raw materials are crushed, and medicinal powder is obtained; pouring the medicinal powder into Baijiu for mixed extraction, filtering after extraction, heating and concentrating, and cooling to obtain main medicinal liquor; preparing auxiliary medicinal liquor; and adding the auxiliary medicinal liquor into the main medicinal liquor to obtain the medicinal liquor. The premna microphylla is used as a main raw material and has the effects of diminishing inflammation, sterilizing, relieving pain, promoting blood circulation to remove blood stasis, removing necrotic tissue and promoting granulation, and the honeysuckle, the dandelion, the ganoderma lucidum and the like are used as auxiliary materials, so that the prepared main medicinal liquor is relatively good in overall functionality; in order to meet the treatment requirements of different kinds of diseases, different kinds of auxiliary medicinal liquor are compounded on the basis of the main medicinal liquor, part of diseases can be specifically treated, for example, gastrodia elata / polygonum multiflorum is used as an auxiliary material, and the obtained medicinal liquor has excellent performance in the aspect of treating arthralgia; corn cervi pantotrichum / ginseng / American ginseng are used as auxiliary materials, and the obtained medicinal liquor can better improve acne skin problems.
Owner:陈友根
Fermentation box for white spirit production
The utility model relates to the technical field of fermentation boxes, and discloses a fermentation box for white spirit production, which comprises a box body, the outer side of the box body is connected with a mounting part, the mounting part comprises two end plates and two side plates, and the two end plates and the two side plates are symmetrically arranged and uniformly distributed on the peripheral side of the outer wall of the box body. And gaps are formed between the end plates and the side plates and the outer wall of the box body. According to the fermentation box for white spirit production, the two end plates and the two side plates are rotationally arranged on the outer side of the box body, and gaps are formed between the end plates and the side plates, so that heat preservation cotton can be placed among the end plates, the side plates and the outer wall of the box body, the heat preservation cotton is clamped by utilizing the rotating end plates and the rotating side plates, and the heat preservation cotton is clamped by utilizing the rotating end plates and the rotating side plates; compared with traditional bonding installation, the mode is simple, convenient and easy to operate, the installation speed of workers on the outer wall heat preservation layer of the fermentation box is increased, the practicability of the fermentation box is improved, and the structure is simple, convenient to operate and high in practicability.
Owner:FUJIAN YONGZHUE FOOD TECH CO LTD
Grapevine plant named ‘Norton Blanc’
A new and distinct grapevine cultivar named ‘Norton Blanc’ is provided. ‘Norton Blanc’ was produced from a cross between ‘Norton’ and ‘Cabernet Sauvignon’ grapevines. ‘Norton Blanc’ produces a white berry that in turn is used to produce a unique and excellent white wine. ‘Norton Blanc’ is distinguished by its production volume and consistency under the climate and soil conditions in the Midwest region of the United States, disease resistance, cold hardiness, and unique berry chemistry, among other characteristics.
Owner:MISSOURI STATE UNIVERSITY
Microwave-induced fruit-odor-enhanced fermented chili powder and method for preparing the same
This invention discloses a microwave-induced fruit-aroma-enhanced fermented chili powder and its preparation method, belonging to the field of fermented condiment technology. The preparation of the fruit-aroma-enhanced fermented chili powder of this invention includes: washing and mincing fresh millet chilies, adding chopped onions, edible salt, sugar, and white wine, mixing well, and fermenting for 10-20 days; then spreading the fermented chili sauce evenly and placing it in a microwave drying device, setting the microwave output power to 1-6 kW, and microwave drying at 90-110℃ for 20-40 minutes; the dried product is then pulverized using a grinder and sieved to obtain the final product. Compared with existing technologies, this method significantly increases the content of key fruit aroma substances such as ethyl linoleate and linalool in the obtained product, exhibiting a prominent and lasting fruit aroma flavor; while achieving product pulverization, it significantly enhances the fruit aroma characteristics of the product, providing an effective solution for developing high-quality, flavor-harmonious fermented chili products.
Owner:DALIAN POLYTECHNIC UNIVERSITY
Bottle (Little Boy - Piano Version)
1. The name of the design product: wine bottle (small Laung wine-piano edition). 2. The use of the design product: for packaging white wine. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective view.
Owner:SICHUAN LANGJIU CO LTD
Traditional Chinese medicine composition for nourishing and blacking hair and preparation method thereof
The invention discloses a traditional Chinese medicine composition for nourishing and blacking hair and a preparation method thereof, and belongs to the technical field of daily chemical products, the traditional Chinese medicine composition is composed of fleece-flower root, prepared rehmannia root, Chinese angelica, black sesame, mulberry, glossy privet fruit, eclipta, cacumen biotae, wolfberry, dodder, dried rehmannia root, red sage root, frosted mulberry leaf and sharpleaf galangal fruit. The preparation method comprises the steps of raw material pretreatment, normal-temperature liquor soaking, soft fire concentration, canning and sealing. The traditional Chinese medicine components in the traditional Chinese medicine composition are pharmacologically complementary, melanin synthesis can be promoted, hair follicles can be activated, scalp microcirculation can be improved, and the effects of nourishing and blacking hair, preventing hair loss and growing hair can be achieved. A skin irritation test and a clinical test prove that the composition has no skin irritation and sensitization, is high in external use safety, and can significantly reduce the amount of alopecia after being used for 12 weeks.
Owner:谷风英
White spirit irradiation container tray
The utility model discloses a white spirit irradiation container tray which comprises a plurality of pairs of baffles which are sequentially arranged, and the two baffles on the same side are connected in a guide rod mode. The two sets of telescopic baffles are located between the pair of baffles on the two sides correspondingly. The bearing plates are arranged at the bottoms of the baffles, and the two bearing plates at the bottoms of the pair of baffles are slidably connected; the adjusting units are arranged on the baffles on the same side and used for adjusting the distance between every two adjacent baffles at equal intervals. Wherein a plurality of bearing plates form a tray bottom plate, a plurality of pairs of baffle plates and two groups of telescopic baffle plates form a tray frame body, when the tray is used, the telescopic baffle plates are matched with the bearing plates to adjust the length of the tray, and the adjusting unit is matched with the baffle plates to adjust the width of the tray; the size of the tray can be adjusted, the phenomenon that the tray on a transmission line has a plurality of vacancies, and beams cannot avoid the vacancies to cause waste is avoided, and the utilization rate of the tray is increased.
Owner:LIAONING ACAD OF AGRI SCI