42results about How to "No musty smell" patented technology

A method for fermenting Puí»er tea by biologic enzyme includes such steps as mixing raw tea, water and nutritive liquid containing biologic enzyme in mass ratio of 1: (0.4-0.6): (0.1-0.3), stacking on shelves layer by layer which controlling the layer height to be 40-70 cm, and fermenting at 40-65 deg.C for 20-25 days. Its advantages are short time, and high quality of tea.

The invention discloses a preparation method of delicious broad bean paste. The preparation method is characterized by comprising the following steps: weighing a certain amount of broad beans with plump granules, peeling the broad beans after soaking, placing the broad beans after imbibition in a pressure cooker for cooking, evenly mixing refined flour with the cooked broad beans, covering artemisia plants for microbial fermentation, adding a corresponding amount of seasoning, and fermenting for a period of time to prepare the delicious broad bean paste. The broad bean paste prepared by the preparation method is easy in process, delicious in taste, overflowing in paste flavor, and yellow and bright in color and luster, almost without musty taste.

The invention discloses a facility cultivation technique for crop rotation of stropharia rugosoannulata and rice, and belongs to the technical field of edible mushroom cultivation. The facility cultivation technique includes the steps of fermentation of a culture material, construction of a mushroom shed, construction of a ridged bed, seeding, mycelium management and protection, mushroom cultivation and harvesting, and rice planting and harvesting. After the components of the culture material are subjected to composting and fermentation separately, layered laying is adopted, so that nutrient and oxygen supply in the development process of mycelia and fruiting bodies is ensured, the whole fruiting is uniform, the fruiting rate is stable, the total yield is high, the quality is good, the planting cycle is short, and the continuous cropping obstacles can be solved by crop rotation of the stropharia rugosoannulata and rice.

The invention discloses a method for producing polydextrose with improved taste, which is characterized by comprising the following steps of: uniformly mixing glucose, citric acid and sorbitol, perform polymerization reaction on the mixture; cooling, crushing and drying the mixture after the reaction; adding alkali solution of low concentration and phosphate buffer to adjust the pH of the mixture in the polymerization reaction; and directly removing the unpleasant taste of the polydextrose. The method has simple production process and lower cost; the unpleasant taste of the polydextrose is directly removed in the production process; the finished products can be sold directly, subsequent processing for peculiar smell is saved and the production cost is greatly reduced.

The invention belongs to refrigerating equipment, and particularly relates to an energy-saving defrosting system of an air source heat pump. The energy-saving defrosting system for the air source heatpump comprises a three-in-one defrosting gas-separating liquid accumulator, wherein one side of the three-in-one defrosting gas-separating liquid accumulator is connected with a first pipeline whichis divided into two branches; refrigerant in the three-in-one defrosting gas-separating liquid accumulator performs heat exchange twice to generate super-cooling and proper over-heating, so that a refrigerant enthalpy value in a cycle is increased, and maximal freezing capacity can be performed during evaporation; meanwhile, it is guaranteed that the phenomenon that liquid flows back into a compressor to cause liquid compression is avoided; the sense of value is increased, aesthetic sense of the whole machine is improved, and phenomena of dripping, getting moldy and smelly and polluting the surrounding environment are avoided; and gas and a liquid path are simultaneously defrosted, so that the air source heat pump also can normally operate at an extremely low temperature, it is guaranteedthat the unit normally operates without affecting efficiency of the unit, and the defrosting effect is more complete.

The invention discloses a saccharifying enzyme agent and making method and application with reserving number at CGMCC No.1818 for high-saccharifying enzyme aspergillus niger mutant IN7-31, which is characterized by the following: improving starch utilizing rate effectively; establishing new solid and liquid ferment method to produce saccharifying enzyme agent with enzyme activity at 7000-12000 unit / g (mg / h) as solid saccharifying enzyme agent and 2200-4200 unit / ml as liquid saccharifying enzyme agent.

The present invention relates to selenium-enriched nano jasmine flower tea and a processing method thereof. Fresh tea leaves are used as raw materials, selenium-enriched tea is prepared by the steps of sterilizing, fermenting, etc., then the selenium-enriched tea and jasmine flowers are used as the raw materials, the selenium-enriched tea is scented by the jasmine flowers, the heat of the scented selenium-enriched tea is dissipated, the heat dissipated selenium-enriched tea is screened, the screened selenium-enriched tea is dried, the dried selenium-enriched tea is crushed to obtain the selenium-enriched tea is Cooling, screening, drying, crushing the preparation of selenium-enriched nano jasmine flower tea, and the selenium-enriched nano jasmine flower tea is aromatic in smell. The selenium-enriched fermentation micro-organisms are used to ferment the tea leaves to obtain the selenium-enriched tea. The selenium-enriched nano jasmine flower tea can supplement human body needed selenium element every day after drinking, and is low in production costs and more suitable for industrial production

The invention discloses a highly-efficient antibacterial laundry detergent and a preparation method thereof. The highly-efficient antibacterial laundry detergent comprises the following components: sodium laureth sulfate, dodecylbenzene sulfonic acid, sodium hydroxide, citric acid, triethanolamine, coconut methyl monoethanolamine, an acrylate copolymer, triclocarban, parachlorometaxylenol, an antibacterial synergist, dipropylene glycol, phenoxyethanol, sodium chloride, Kathon and water. The laundry detergent provided by the invention has the advantages of high sterilizing rate, long-acting bacteriostasis function and high safety.

The invention discloses a preparation method of coffee fruit skin tea. The preparation method comprises the following steps: step A, placing freshly picked coffee fruits on a drying rack to be naturally aired by sunlight irradiation, and airing according to the overturning frequency of fine sun-dried coffee, wherein the airing days are 40-60 days until the moisture of the coffee fruits is aired tobe about 15%; and removing the coffee fruits from the rack and carrying out peeling treatment to obtain coffee bean skins mixed with impurities; step B, removing flaws, coffee beans and fruit skin fragments in the coffee bean skin and coffee fruit skin which are mixed with the impurities in the step A to obtain coffee bean skins for baking; and step C, placing the coffee bean skins for baking inthe step B into a coffee baking machine for baking, controlling the fire power and the heating rate under the condition that the professional temperature of the coffee baking machine is small fire, and obtaining the baked coffee bean skins. The invention also discloses coffee fruit peel tea. The coffee fruit peel tea is fragrant and sweet in taste, clean and refreshing, free of impurity feeling, stable in taste and free of mold taste.

The invention discloses a noodle and a preparation method thereof. The noodle comprises the following materials, by weight: 20-30 parts of flour, 1-3.5 parts of swan eggs, and 0.3-1 part of salt. The preparation method comprises the following steps: dough making, ripening, calendaring, strip cutting, noodle steaming, cooling, noodle dipping and finished noodle obtaining. The noodle contains the swan eggs, is easy for digestion and absorption, is nutritious and healthy, is good in color, smell, shape and cooking quality. The noodle is suitable for different groups.

The invention discloses dried noodles containing broussonetia papyrifera leaves. The noodles comprise the following raw materials in parts by weight; flour 90-110, broussonetia papyrifera leaves 15-20, salt 0.5-4, edible alkali 0.1-0.3, sodium alginate 0.1-0.3, and water 25-30. The invention also discloses a preparation method of the dried noodles containing broussonetia papyrifera leaves. The dried noodles have smooth surface and are uniform, the dried noodles are light green in color, taste delicate, not sticky and gritty, is firm, smooth and tasty, and has the special scent of broussonetia papyrifera leaves, does not has moldy smell, sour odor and other peculiar smell; after the noodles are cooked, the noodles are not easy to get burnt, the natural broken noodle rate and the cooked broken noodle rate are zero, and the cooking loss rate is relatively low. The noodles produced by the above formula meet the demand of popular tastes. The dried noodles containing broussonetia papyrifera leaves have wide market development prospect, and are a natural green health care food.

The invention discloses an aging method for Liupu tea, and relates to the technical field of Liupu tea processing. According to the aging method disclosed by the invention, the Liupu tea is aged under the conditions of a high temperature (32 DEG C to 38 DEG C) and a low temperature (20 DEG C to 25 DEG C) alternatively, and a vibrating screen is adopted to carry out aging under a low temperature condition, and thus, the phenomenon mildewing of tea can be effectively inhibited, so that quality of the Liupu tea is maintained and the aging period of the Liupu tea is shortened; after being brewed, the tea processed by the method disclosed by the invention is red and bright in liquor color, has no musty taste and is full-bodied in fragrance and color.

The invention discloses a method for adding lucid ganoderma to assist fermentation of a straw silage feed. The method comprises the following steps: (1) performing activation and enlarge cultivation of a bacterial strain: inoculating the lucid ganoderma to a fungus solid culture medium, restoring a strain in a flat plate, namely activating for the first time; inoculating the strain which is activated in the flat plate to a fungus liquid culture medium to perform activating for rhe second time to obtain a uniform bacterial suspension; inoculating the bacterial solution which is activated for the second time in a liquid fermentation tank, keeping ventilation, and fermenting to obtain fermentation liquor comprising uniformly suspended hyphae; (2) inoculating and fermenting the straw silage feed: inoculating the fermentation liquor comprising uniformly suspended hyphae into a fermentation substrate of straws, fermenting in a sealing manner, placing for 15-60 days at a normal temperature to obtain the straw silage feed. The method is simple to operate and not high in selectivity to the fermentation substrate; in addition to meeting needs of acidity, straw storage, feeding palatability and the like, the straw silage feed obtained by fermenting further can be used for greatly shortening the fermentation period, reducing the fermentation cost and increasing the nutrients of the straw silage feed.

The invention discloses nutritious noodles and a preparation technology of the nutritious noodles. The nutritious noodles comprise the following substances in parts by weight: 24-40 parts of flour, 2-5 parts of swan eggs, 2-4 parts of corn flour, 3-6 parts of mung bean flour, 1.5-3 parts of mushroom powder and 0.6-1.2 parts of table salt. The preparation technology of the nutritious noodles comprises the steps of kneading dough, curing, calendaring, cutting into strips, steaming noodles, cooling and dipping the noodles to obtain the finished product noodles. The nutritious noodles contain the component of swan eggs, thus being easy in digestive absorption, nutritional and healthy; furthermore, the nutritious noodles are good in color, smell, shape and cooking quality, thus being suitable for different people.

The invention discloses a method for extracting liquorice small molecule peptide liquid and peptide powder through electromagnetic splitting decomposition and application, and the method comprises the following steps: (1) selecting liquorice, cleaning with clear water, soaking for 8-10 hours, cutting into slices with the thickness of 2-4 MM after the water content reaches about 40-50%, putting the sliced liquorice into electromagnetic splitting decomposition equipment, and carrying out electromagnetic splitting decomposition; (3) cooling in a condenser along with steam, and sterilizing to obtain liquorice micromolecule polypeptide liquid; meanwhile, crushing the dried liquorice solid material subjected to electromagnetic cracking to obtain liquorice micromolecule polypeptide powder; (4) filtering, filling and packaging the licorice root small-molecule peptide liquid to obtain licorice root small-molecule peptide liquid; and sterilizing and packaging the licorice root small-molecule peptide powder to obtain the licorice root small-molecule peptide powder. In the extraction process of the product, no additive is added, no toxic substance is generated, and the product has the advantages of high safety, good water solubility, easiness in absorption and the like.The method can be widely applied to the fields of beauty, health care and medical treatment.

The invention discloses a powdery deoxidation and mildewproof antistaling agent for bread. In a key point of the technical scheme, the powdery deoxidation and mildewproof antistaling agent for the bread consists of red bentonite, dolomite attapulgite clay, bauxite, sulfuric acid, reduced iron powder and natamycin. A method for producing the powdery deoxidation and mildewproof antistaling agent for the bread comprises the following steps of: mixing the red bentonite, the dolomite attapulgite clay and the bauxite, acidizing, tabletting, performing heat treatment, crushing the mixture together with the reduced iron powder and the natamycin, packaging, and thus obtaining the powdery deoxidation and mildewproof antistaling agent for the bread. The powdery deoxidation and mildewproof antistaling agent for the bread is put into a packaging container of the bread, mildew prevention, deoxidation, corrosion prevention and refreshment are performed synchronously, and free oxygen and part of freewater in packages of the bread can be removed. The powdery deoxidation and mildewproof antistaling agent for the bread is not mixed with bread raw materials, so the inherent quality of the bread can be ensured, the original fresh flavor of the bread can be kept, and the powdery deoxidation and mildewproof antistaling agent for the bread is suitable to be placed into small packages of the bread.

The application discloses a formaldehyde removal material and a preparation method and application thereof. The formaldehyde removal material is made from, by weight, 10-60 parts of plant polyphenols,10-60 parts of alumina and 10-80 parts of a silicate mineral. The application also discloses the preparation method of the formaldehyde removal material, and application of the formaldehyde removal material as a filter element material for air filters or in purifying air in furniture. The application is mainly intended to provide the plant polyphenol material for formaldehyde removal to solve thetechnical problem that existing activated carbon products for formaldehyde removal experience mildew and sourness after a period of time of use, and also solve the problem that the prior chemical preparations for formaldehyde removal are corrosive, have irritating odor, have unstable physical and chemical indexes at normal temperature and cause harm to human bodies during production.

The invention provides a round planting cultivation method of stropharia rugoso-annulata and melon. The method includes the following steps: step I. building a greenhouse; step II. formulating ingredients; step III. fermenting the ingredients; step IV. sowing stropharia rugoso-annulata; step V. preforming hypha management; step VI. preforming mushroom cultivation and harvest; and step VII. planting melon and harvesting. The method has stable fruiting rate, high total output, good quality and short planting period, and can effectively solve the harm to the environment caused by atmospheric pollution caused by straw burning by taking corn straw as a main raw material; and meanwhile, the stropharia rugoso-annulata production does not need fertilization and pesticides in winter, and thus the soft ingredients after fermentation are guaranteed, and thus the stropharia rugoso-annulata can be taken as a quick-acting organic fertilizer for melon planting, so that the occurrence of diseases andinsect pests is reduced, the quality of melons is improved, the ecological recycling of greenhouses is promoted, and incomes of growers are increased.

The invention discloses a quick ageing processing method for Liubao tea. The quick ageing processing method comprises the following steps: performing wet-hot alternative conversion on sun-cured Liubaotea in an ageing room for three times; spraying mountain spring water for one time while getting damp; spraying light hawthorn wine twice; adopting a low temperature steaming and pressing technologyfor pressing and molding; sealing and storing aged Liubao tea in a Nixing pottery. According to the method, the ageing time is short, the operation is simple and the acquired aged Liubao tea is in black brown and glossy color, has a strong red bright color of tea soup, has a mellow and cool taste, tastes slightly sweet and smooth, has a mellow and pure fragrance and has the fragrance of betel nut.

The invention discloses a facility-based cultivation method for stropharia stropharia and cowpea crop rotation, which belongs to the technical field of edible fungus cultivation and specifically includes: fermentation of compost, construction of mushroom sheds, construction of bed beds, sowing, mycelium management and protection, and cultivation of mushrooms and harvesting steps; after each culture material component of the present invention is separated into compost and fermented, the materials are spread layer by layer, which ensures the supply of nutrients and oxygen during the development of mycelia and fruit bodies, and the overall fruiting is uniform, the fruiting rate is stable, and the total output is high , good quality, short planting period, solve continuous cropping obstacles by rotating with cowpea.

The invention relates to tea-based drink having dried tangerine peel and Hunan dark tea and a preparation method thereof. The tea-based drink is composed of the dried tangerine peel and the dark tea.The preparation method is characterized in that on the basis of a preparation process of traditional tangerine peel and dark tea, methods are added that the dried tangerine peel is nourished with Puertea, the dried tangerine peel is made of mixing different fruit peel, the dried tangerine peel of different ageing years is mixed, the dried tangerine peel is mixed in a dark tea making process, artificial cultivation tea and wild tea are mixed, tea of different ageing years is mixed, different types of dark tea is mixed, micro-fermentation is performed on tea, and the like, so that bitterness and a musty odour of the dark tea in the tea-based drink are basically removed.

The invention discloses fermented rice wine and a brewing method thereof. The method comprises the following steps: taking rice, and adding 10-15% of rice koji and 5-10% of distiller's yeast for fermentation in the rice; carrying out second-time feeding, specifically, adding rice and 10-15% of rice koji, and continuing fermentation; carrying out third-time feeding, specifically, adding rice and 10-15% of rice koji, and continuing fermentation, wherein the total fermentation time is 20-30 days; and performing subsequent treatment to obtain the rice wine. Pure aspergillus / rhizopus is used for preparing the rice koji, and a rice culture medium and a medium-temperature bacteria culture process are adopted, so that the rice koji has strong nut aroma, is white in color, free of sour and musty taste and low in sugar content, and is more beneficial to production of rice fermented wine with light color and elegant aroma.

The invention discloses a whole-course non-toppling Pu'er tea fermentation process, which comprises the following steps: carrying out water wetting treatment on pretreated sun-dried raw tea in an automatic rehydration device, sub-packaging the sun-dried raw tea into standard quantitative fermentation bottles with air holes, carrying out fermentation treatment by virtue of endogenous florae of teaand natural florae in a network fermentation environment, carrying out sufficient fermentation on the sun-dried raw tea in a fermentation bottle in sequence at a normal-temperature bacterium culture stage, a temperature-controlled fermentation stage and a normal-temperature aging stage, discharging the fermented tea leaves from the fermentation bottle, and drying to obtain the fermented Pu'er tea.Independent and relatively closed air-permeable fermentation bottles are adopted for sub-packaging sun-dried raw tea, one-time feeding and one-time discharging are performed in the whole process of the fermentation bottle, no material is discharged or turned over in the whole fermentation process, the problems that microbial spores are sharply increased due to pile turning, fermented materials are dyed, musty, large in material loss and turbid in soup are solved, the product quality is similar to that of traditional Pu'er ripe tea by 90%, the taste is sweeter and mellower than that of the traditional Pu'er ripe tea, and the soup color is brighter than that of the traditional Pu'er ripe tea.

The invention discloses a quick ageing processing method for Puer tea. The method comprises the following steps: performing wet-hot alternative conversion on sun-cured Puer tea in an ageing room for three times; spraying mountain spring water for one time while getting damp; spraying light yellow rice wine twice; adopting a low temperature steaming and pressing technology for pressing and molding;sealing and storing aged Puer tea in a Nixing pottery. According to the method, the ageing time is short, the operation is simple and the acquired aged Puer tea has a strong red bright color of tea soup, is free from musty taste, has a strong, mellow and sweet flavor and has an excellent medicinal healthcare effect.

The invention discloses a method for extracting lonicera caerulea small molecule peptide liquid and peptide powder through electromagnetic splitting decomposition and application of the lonicera caerulea small molecule peptide liquid and peptide powder. The method totally comprises the four steps that 1, lonicera caerulea is cleaned and placed into electromagnetic splitting decomposition equipment; 2, various amino acids and macromolecular substances of various components in the lonicera caerulea are subjected to electromagnetic splitting decomposition into micromolecular substances under the action of high-frequency alternating electromagnetic field force; 3, the micromolecular substances enter a condenser along with steam to be cooled, lonicera caerulea micromolecular polypeptide liquid is obtained, and meanwhile, dried lonicera caerulea solid materials obtained after electromagnetic splitting decomposition is smashed to obtain lonicera caerulea macromolecular polypeptide powder; and 4, the lonicera caerulea macromolecular polypeptide liquid is filtered, sterilized, filled and packaged to obtain the lonicera caerulea macromolecular peptide liquid product, and the lonicera caerulea macromolecular polypeptide powder is sterilized and packaged to obtain the lonicera caerulea micromolecular peptide powder product. No additive is added in the extraction process of the product, no toxic substance is generated, and the safety is high; and the product has the advantages of good water solubility, easy absorption and the like. The method can be widely applied to health care products, cosmetics, medicines and the like, and has huge application potential.

The invention provides a rice GABA (gamma-aminobutyric acid) germinated germ rice production process which comprises the following steps: (1) soaking rice husk charcoal with purified water, blowing ozone to disinfect a water body, and filtering the water body to obtain charcoal water; (2) spraying carbon water to the rice until the water content of the rice reaches 20-22%, and enabling the rice to germinate; and (3) after germination is finished, drying the unhulled rice and milling the rice. According to the GABA germinated germ rice disclosed by the invention, the advantages of the germinated brown rice are reserved, the taste is well improved to be close to that of refined white rice, the cooked rice does not have moldy taste and is rich in gamma-aminobutyric acid, and the content of the gamma-aminobutyric acid in each 100g of rice reaches 11.5-16.3 mg. According to the detection result of the grain and oil quality inspection and test center of the State Grain and Material Storage Bureau, the nutritional ingredients of the rice greatly exceed those of common rice, and the rice belongs to a new generation of ''medicinal and edible'' staple food product with wider functions.

The invention discloses a novel animal padding and a preparation method thereof, and relates to the technical field of animal tools. The padding comprises the following raw materials in parts by weight of 500-650 parts of attapulgite, 1-3 parts of starch, 1-3 parts of a binder, 0.5-2 parts of a preservative, 0.5-2 parts of an inorganic deodorant and 150-200 parts of water. The padding product is an oblate sphere, the long diameter is 0.3-0.5 mm, the short diameter is 0.3 mm, the natural water content is smaller than or equal to 5%, the color is uniform and consistent, no obvious color difference exists, no pungent smell exists, no mildewing smell exists, and the padding product has certain water absorption capacity, heat preservation performance, bacteriostasis and deodorization functions, and is high in hardness and non-toxic. The padding disclosed by the invention is a non-agglomerated padding; and a mouse feeding experiment proves that compared with a traditional padding, the padding disclosed by the invention has a certain inhibition effect on microorganisms in excrement, the replacement frequency is low, and the use cost is remarkably reduced. The required raw material types are few, the attapulgite is used as the main component, the preparation process is simple, the cost is low, and the popularization and use are facilitated.

The invention discloses a facility-based cultivation method for stropharia stropharia, which belongs to the technical field of edible fungus cultivation, and specifically includes: fermentation of culture materials, construction of mushroom sheds, construction of bed beds, sowing, mycelium management and protection, mushroom cultivation and harvesting steps After each culture material component of the present invention is composted and fermented separately, the materials are layered to ensure the supply of nutrients and oxygen during the development of mycelia and fruiting bodies. The whole fruiting is uniform, the fruiting rate is stable, the total output is high, and the quality is good. The planting period is short.

The present invention discloses a black tea processing method which specifically comprises the following steps: enzyme deactivating: subjecting picked fresh leaves to sun-withering treatment and thenconveying the leaves into an enzyme deactivating machine to be subjected to enzyme deactivating at 55-65 DEG C for 40-60 min; rolling: putting the tea leaves subjected to enzyme deactivating into a rolling machine for rolling for 15-20 minutes; piling and fermenting the rolled tea leaves for 8-12 hours, and keeping the temperature of the tea leaves at 38-42 DEG C during piling; conveying the piledtea leaves into an enzyme deactivating machine to be stir-fried, wherein the stir-frying time is 5-8 min, and the stir-frying temperature is 120-150 DEG C; stacking the stir-fried tea leaves again for 3-5 hours at the temperature of 20-30 DEG C; F, putting the tea leaves which are piled again into a drying machine to be dried for 1.5 to 2.5 hours, wherein the drying temperature is 40 to 55 DEG C;and conveying the dried tea leaves into a fragrance improving machine for fragrance improvement, wherein the fragrance improving temperature is 90-100 DEG C, and the fragrance improving time is 5-10min. Compared with an existing mechanical processing method, the mechanical black tea processing method has the advantages that the quality of processed tea leaves is obviously improved, and thereforeenterprise income is increased.