285results about How to "Avoid fermentation" patented technology

A glaucoma filtration implant is constituted by a generally tubular body section having an oblong external diameter formed of a continuous convex curve. The device preferably has flow resistance structure provided by a portion of the internal lumen having a reduced diameter. The flow resistance structure may have a length of up to 5000 mum and a diameter in the range 15 to 50 mum, the diameter being selected so as to achieve a pressure drop along the flow resistance structure in the range 5 to 15 mm Hg. The internal conduit for liquid flow also may include a removable flow inhibitor, which can be removed after implantation by a laser, such as an ophthalmic YAG laser. The device is made of biocompatible materials.

A beverage filtering device wherein flavoring solids, such as coffee, tea, or herbs, are infused or brewed with fluids and then a finished beverage is filtered from the flavoring solids using a system of nested cups. The nested cups are pressed together during filtration to create a compact form that can serve as a beverage cup or beverage serving device.

The invention discloses a probiotics troche and a preparation method thereof. Functional leavening agents and germinated brown rice, Chinese herb medicine extract with anti-cold and hot irritability and a stabilizer capable of effectively enhancing the stability are added into a yoghourt fermenting process; poikilothermal yogurt fermentation enables proliferation of lactic acid bacteria to the maximum extent, so that the anti-cold and hot irritability of lactic acid bacteria is improved. yogurt and fruit and vegetable slurry are pre-treated by using a non-hot-working technology so as to prevent infectious microbe infection in the process, improve the juice yield of the fruit and vegetable slurry, increase the content of soluble cellulose of the fruit and vegetable slurry and prevent the fruit and vegetable slurry from brown stain. Moreover, when the fruit and vegetable slurry and the yogurt are mixed, a scientifically compounded freezing protecting agent which is relatively good in anti-freezing effect is added. Finally, the probiotics troche which is smooth in taste, uniform in texture, stable in state, natural in quality, high in viable count, strong in functionality and long in expiration data is prepared. The viable count is (1.75-2.55)x10<11> CFU / g. At normal temperature, the expiration data is 30-36 months.

The invention discloses a fruit, vegetable and Chinese herbal medicine composite enzyme, which is prepared from the following components in parts by weight: 100-200 parts of vegetable raw materials, 120-400 parts of fruit raw materials, 70-150 parts of Chinese herbal medicinal materials, 100-150 parts of a sweetening agent, 5-10 parts of xylooligosaccharide, 1-3 parts of microelements, 200-300 parts of distilled water and 10-20 parts of strains. Through compounding a vegetable enzyme, a fruit enzyme and a herb enzyme, the requirements of people can be basically met; through adding the microelements, the nutrients are more balanced, the enzyme is more diverse in function, more abundant in formula and safe to eat; through adding the sweetening agent and xylooligosaccharide, fermentation of high glucose is effectively avoided, the fruit, vegetable and Chinese herbal medicine composite enzyme can adapt to the requirements of more people, the phenomenon of over-high blood glucose of a user is effectively avoided, the requirements of a human body is benefited and the composite enzyme is beneficial to human health after being frequently eaten.

An efficient process for saccharifying lignocellulosic biomass in concentrated aqueous solutions of certain bromine salts, particularly LiBr and CaBr2. Real lignocellulose biomass, such as corn stover, switchgrass, waste paper, hardwood, and softwood, can be hydrolyzed without the need for any prior pretreatment. Complete saccharification of both cellulose and hemicellulose is achieved within 5-200 min at temperatures ranging from about 100 to about 160° C. Residual lignin is readily separated from product sugars by filtration or centrifugation and can be used to prepare beneficial coproducts. The bromine salt can be recovered and separated from product sugars (predominantly monosaccharides) by any art-known method and in particular solvent extraction, anti-solvent precipitation, ion-exclusion chromatography and / or ion-exchange chromatography can be employed. Hydrolysis product containing sugars can be employed for in fermentation for the production of value added products or useful fuels.

The invention discloses a rapid production method of flavored pickled vegetables. The rapid production method comprises the following steps: selecting raw materials, carrying out ultrasonic salting, carrying out lactobacillus fermentation, blending with flavor condiments, enabling the vegetables to be tasty by ultrasonic waves, and weighing and packaging the product. The rapid production method is simple in production process, easy to control and suitable for industrial production; the pickled vegetable product is delicious, tender and crispy, has a moderate salty and sour taste and has a nourishing nutrition; the used ultrasonic treatment not only accelerates the speed of salting and enabling the product to be tasty and shortens the needed time for processing, but also can also prevent nitrite from being generated, so that the content of nitrite is reduced and the safety of the flavored pickled vegetables is improved.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU / g, and the shelf life is 30-36 months at the normal temperature.

The invention discloses powder evanescent mode casting paint and an application method thereof. The powder paint comprises the following components in percentage by weight: 88.9-89.7% of refractory aggregate, 3.7-4.5% of sodium base bentonite, 0.78-1.23% of polyethyl alcohol, 0.82-1.85% of aluminum dihydrogen phosphate, 0.32-0.44% of sodium carboxymethylcellulose, and 3.8-4.8% of expanded graphite. During preparing, all powder is added in a mixer for dry mixing to reach an uniform state to obtain the finished powder evanescent mode casting paint. Water by 23.5-37 weight% of the powder paint is firstly added in the mixer; the mixer is started; the powder paint is slowly added in the mixer; after materials are added, the stirring is continued by 1-2 hours; and then, an evanescent mode can be coated by the paint. The paint can achieve the effect of long-time storage without deteriorating by adding no formaldehyde in the raw materials; no surface active agent is added in the raw materials to prevent the trouble of adding a defoaming agent to defoam in subsequent use; the finished product is higher in strength at normal temperature or high temperature; and the paint is excellent in permeability, and cannot release poisonous substances.

The invention provides a preparation method of strong aromatic Chinese spirits pit mud by adding red yeast esterified enzyme, and relates to the technical field of spirits making. The preparation method comprises the following steps of: adding 10kg of red yeast esterified enzyme and 10kg of yeast powder into mixed infiltrating body of 35kg of yellow clay, 3kg of old pit mud, 20kg of mud carbon, 5kg of bean cake powder, 5kg of double-wheel bottom flavour grains, 0.35kg of silkworm chrysalis powder, 2kg of yellow water, 10kg of hot vinasse, 10kg of 20 to 22-degree cocktail and 5kg of nutrient solution which respectively can pass a screen mesh of 10 and have the pH value of 5.5-6.0; vaccinating 10kg of compound hexanoic acid bacteria-enriched liquid, stirring and mixing to prepare pit mud grains; sealing the periphery of the pit mud grains by a plastic film; and cultivating for 30-35 days under the anaerobic condition at the temperature of 33-35 DEG C, and detecting the components and the beneficial microbe bacterial counts of the pit mud to obtain the strong aromatic Chinese spirits pit mud by adding the red yeast esterified enzyme. The preparation method is used for cultivating the pit mud in a strong aromatic Chinese spirits preparation technology. The preparation highlights a nitrogen source, trace element and the red yeast esterified enzyme which influences aroma-producing substances and flavor-producing substances of the Chinese spirits.

The invention relates to a preparation method of an animal feed additive gamma-aminobutyric acid coated when passing a rumen. The animal feed additive gamma-aminobutyric acid coated when passing the rumen comprises the following components in percentage by weight: 5%-20% of starches, 5%-10% of hydroxy propyl methyl celluloses, 50%-80% of gamma-aminobutyric acid powder, 5%-15% of glycerol stearate and 3%-5% of resins 2#. The preparation method enables the gamma-aminobutyric acid powder not to be fermented and degraded when passing the rumen of a ruminant and to be released in a long-acting way in intestinal tracts by carrying out microencapsulating coating processing on the gamma-aminobutyric acid powder, and enhances the effective absorption and utilization of the gamma-aminobutyric acid powder in the intestinal tracts, thereby enabling the physiological functions to be sufficiently played in the ruminant.

The present invention provides a PuEr tea beverage. The PuEr tea beverage is made up by adopting the processes of pulverizing, spray-wetting, wet-sealing tightly, low-temp. diffusion, low-temp. filtering and adding auxiliary material. The process does not damage useful and effective components in the tea, but also retains the original taste and flavour of said tea self-body, said process also can raise its storage time. The tea has bright jujube red colour and jujube palatefull flavour, it is an unique tea beverage.

The invention discloses a fig picking vehicle. The vehicle includes a mobile loading mechanism, an angle regulating mechanism, a transmission and juice collecting mechanism, a shearing mechanism, a receiving mechanism, a mesh sleeve mechanism and a key module. The mobile loading mechanism comprises a mobile module, a loading box and a fruit feeding and discharging module. The loading box is arranged on the mobile module, the fruit feeding and discharging module is arranged on the loading box, the angle regulating mechanism is arranged on the mobile module, the transmission and juice collectingmechanism is arranged on the right side wall of the angle regulating mechanism, the shearing mechanism is arranged at the tail end of the angle regulating mechanism, the receiving mechanism is arranged at the lower end of the shearing mechanism, the mesh sleeve mechanism is arranged in the loading box, and the key module is arranged on the mobile module. The fig picking vehicle belongs to the technical field of angle regulating mechanisms and particularly provides the fig picking vehicle, and according to the fig picking vehicle, the operation is simple, the movement is convenient, fig juicewithout fig stems can be effectively collected, non-destructive cutting and transportation of figs are ensured, and figs can be automatically packaged in real time.

The invention discloses a coix seed barley buckwheat coarse cereal noodle and a production method thereof. According to the invention, wheat flour, coix seed flour, barley flour, buckwheat flour, wheat gluten, eggs and other raw materials are selected to prepare the coarse cereal noodle with the nutrition and health care efficacy of coix seed, barley and buckwheat, good taste, and reasonable nutrition collocation. The noodle product has slight red color, is smooth and delicate, has good molding properties, is chewy and elastic, and has a breaking rate of less than 5%, a hint of coarse cereal flavor, and good palatability. The noodle provided by the invention has the advantages that: 1. the coix seed, barley, buckwheat and other coarse cereals are selected to overcome the disadvantages of single taste and low nutritional value in traditional noodles, and the product has the characteristics of reasonable diet, and good nutrition and health care functions; 2. the wheat gluten is added to the product raw materials to change the noodle rheological properties, improve the water absorption of stock, shorten the curing time and reduce the breaking rate, so that the noodle can be delicate, chewy, rich in nutrition, and has the health care functions.

The invention discloses a freeze-dried foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit paste so as to prevent infection with infectious microbes in preparation process, improve fruit juice yield, increase the content of soluble cellulose in the fruit paste and prevent browning of the fruit paste; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit paste and the yoghurt. Eventually, the prepared freeze-dried foodstuff has fine mouthfeel, uniform texture, stable state, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.55 * 10<11> to 2.52 * 10<11> CFU / g, and the shelf life is 30 to 36 months at normal temperature.

The invention belongs to the technical field of health-care tea science, and relates to a novel ampelopsis grossedentata product and a manufacturing method thereof. The method is characterized by carrying out spread-cooling, de-enzyming, spread-cooling, twisting, deblocking, initial drying, secondary spread-cooling, twisting and forming, secondary drying, spread-cooling, drum-roasting, storage of semi-finished products, drying, grading, packaging and the like on the picked fresh ampelopsis grossedentata stem leaves, thus producing the bead-shaped ampelopsis grossedentata. Compared with the prior art, bitter materials in the ampelopsis grossedentata product can be reduced because carbureted hydrogen can be effectively removed by low-temperature, high-temperature and alternating treatment, and rime, stems and green taste on the traditionally processed ampelopsis grossedentata do not exist due to the utilized mechanical stem separation and grading stem-removal technology. The ampelopsis grossedentata processed by the novel technology is blackish green (like green tea), is in a tight and bent shape, and has bright liquor color and sweet flavor. The active ingredient of ampelopsis grossedentata has high flavones content (25%-40%). The technology provided by the invention is applicable to modern tea mechanical processing, can be used for batched production and meets market requirements.

The invention discloses a preparation method of bifidus factor QQ candy containing erythritol. The bifidus factor QQ candy containing erythritol comprises the following raw materials in percentage by weight: 5-6.5% of 250 gel strength type-A gelatin, 0.5-1% of CF-130B pectin, 33-37% of white granulated sugar, 17-26% of 75% isomaltooligosaccharide type 500, 23-26% of water, 2-7.5% of high fructose corn syrup, 1.25-1.7% of citric acid, 0.06-0.1% of essence, 0-1.25% of concentrated orange juice, 5-10% of erythritol crystal particles and a proper amount of pigment. In the invention, the prebiotics isomaltooligosaccharide is added into massecuite, and the mixture is stirred uniformly; then citric acid and essence are added into the mixture to adjust the flavor of sugar; and a layer of erythritol crystal particles is coated on the surface of the sugar. The bifidus factor QQ candy contains the prebiotics isomaltooligosaccharide and a new low-calorific-value sweetener erythritol, has the physiological functions of promoting growth of bifidobacterium, adjusting the micro-ecological balance of intestinal canals, obviously improving constipation, preventing dental caries and the like, and is a gel candy with a healthcare nutritional function.

Provided is a microporous membrane which has an asymmetric structure and which exhibits higher permeability while keeping a high particle rejection. This microporous membrane is an asymmetric microporous membrane that is provided with: a skin layer in which micropores have been formed; and a support layer which supports the skin layer and in which pores larger than the micropores have been formed. The material of the microporous membrane is a polyvinylidene fluoride-based resin. In the skin layer, multiple spherical bodies (1) are present, and multiple linear joining parts (2) extend three-dimensionally from each of the spherical bodies (1), each pair of adjacent spherical bodies (1) being linked to each other by one or more of the linear joining parts (2). Thus, the skin layer has a three-dimensional network structure wherein the spherical bodies (1) act as nodes.

The invention discloses a fermented semi-fluid feed for newborn piglets. The formula of the feed comprises the following raw material components: water, starch, protein, fat, mineral salt, a stabilizer, a suspending agent, compound vitamins, fermented strains and the like. A preparation method of the feed comprises the steps of uniformly mixing the raw material components in a certain sequence, carrying out dissolving, heating, thermal insulation, stirring and constant-temperature fermentation, refrigerating for 1-2 days, so as to obtain the semi-fluid feed, and sealing and packaging the semi-fluid feed. According to the fermented semi-fluid feed, the problems that solid feeds are poor in intake effect, respiratory diseases are easily caused due to dust pollution, and the like are overcome, and furthermore, the problems that liquid feeds are greatly wasted, bacteria are easily propagated, and the like are overcome; meanwhile, after the feed is fermented, the flavor and the digestibility are improved, the palatability is good, the nutrition is balanced, the preservation is convenient, and the wasting is little.

The invention discloses an automatic flushing device for an urban drainage pipeline system. The automatic flushing device comprises a base and a water gate, wherein the base is embedded to the bottom of an inspection well in a manner that the upper end face of the base is flush with the bottom of the inspection well; the water gate is movably connected to the upper end face of the base in a manner of blocking the water flow of an upstream drainage pipeline; when the water level in the upstream drainage pipeline of the water gate reaches an effective height, the water gate can be pushed down towards the downstream side and laid flat, and the accumulated water is discharged downstream; and when the water level in the upstream drainage pipeline of the water gate is lowered to another effective height, the water gate is automatically raised, and the state of closing the upstream drainage pipeline of the water gate is recovered, so that the water can be accumulated in the upstream drainage pipeline of the water gate. The automatic flushing device can be used for flushing pollutants such as sand, solid garbage and the like which are accumulated in the downstream pipeline by using the flushing capacity of the water flow of the high water level when the water flow of the high water level is discharged downstream.

An aeration method of a water pool and an apparatus thereof are disclosed, suitable for use in an aquatic pool or an aerobic processing pool. The aeration method requires placing at least one biofilter device in the water pool. An aeration apparatus comprises a pumping device and at least one projecting pipe connected to the pumping device. A plurality of nozzles is set on the projecting pipe. The pool water can be pumped into the projecting pipe by the pumping device, and the pool water pumped from the water pool is sprayed through the nozzles to the water pool and the biofilter device. The aeration apparatus may be a jet aeration apparatus or a wide-angle ejecting aeration apparatus.

The invention discloses a fruit and vegetable lactic acid bacteria tablet and a preparation method thereof. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit and vegetable puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the fruit and vegetable juice production yield is increased, the content of soluble cellulose in the fruit and vegetable puree is increased, and browning of the fruit and vegetable puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit and vegetable puree and the yoghourt are mixed. The finally prepared fruit and vegetable lactic acid bacteria tablet is delicate in taste, uniform in texture, stable in state, natural in quality, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.75*10<11>-2.55*10<11> CFU / g, and the quality guarantee period is 30-36 months at the room temperature.

The invention discloses a preparation method of dendrobium officinale caulis wine. Bacillus coagulans and saccharomycetes are mixed and fermented, wherein the bacillus coagulans is an aerobic bacterium; in a fermentation process, the mildewing of dendrobium officinale caulis and the malignant transformation of flavor substances can be inhibited by consuming oxygen; an experiment verifies that an anti-oxidization substance has good stability in the fermentation process and a storage process; the reservation of original nutrient components is facilitated, and a sufficient C source and N source exist in a fermentation system; the alcohol content of the prepared dendrobium officinale caulis wine is 6 volume percent to 8 volume percent; the prepared dendrobium officinale caulis wine has a coordinated taste, good color and luster and an excellent flavor, and has the characteristics of abundant nutrients, health-care function and the like; an operation process is relatively simple and the wine is not easily infected by infectious microbes; only one time of fermentation is performed and a fermentation period is short; a fermentation byproduct can be used as a raw material of stuffing or is dried by mist spraying to obtain dendrobium officinale caulis powder; the loss of the nutrient components of the obtained product is less and the product does not easily go moldy in a processing process; the product has good quality and an excellent mouth feel, good comprehensive utilization is realized, and the dendrobium officinale caulis wine is suitable for being produced in a factory in a large batch.

The invention discloses a snail control insecticide of compound niclosamide ethanolamine salt suspending agent which comprises the constituents (by weight portion) of niclosamide ethanolamine salt 1-50 parts, methaldehyde 0.01-5 parts, dispersing agent 1-20 parts, wetting agent 0.5-20 parts, and thickening agent 0.05-10 parts, and balancing water. The invention also discloses the process for preparing the suspending agent.

The present invention discloses a freeze-dried fruit and vegetable yogurt tablet and a preparation method thereof. Functional fermenting agents, germinated brown rice, Chinese herbal extract with resistance to cold and heat stress and stabilizers which can effectively enhance stability are added in the yogurt fermentation process; lactic acid bacteria proliferation can be maximized through variable-temperature yogurt fermentation technology to improve the resistance to cold and heat stress of the lactic acid bacteria; non-thermal processing technology is used for the pretreatment of yogurt and fruit and vegetable pulp in order to prevent mixed bacterium contaminants in the fermentation process, improve juice yield of the fruit and vegetable pulp, increase soluble cellulose contents of the fruit and vegetable pulp, and protect the fruit and vegetable pulp from browning; scientifically formulated cryoprotectants with better anti-freezing effect are added when the fruit and vegetable pulp is mixed with the yogurt; and the freeze-dried fruit and vegetable yogurt tablet is finally obtained. The freeze-dried fruit and vegetable yogurt tablet is fine and smooth in mouthfeel, uniform in texture, stable in state, natural in quality, high in viable bacteria counts (1.75 * 10<11> - 2.55 * 10<11> CFU / g), strong in functionality and long in shelf life (30-36 months at room temperature).

The invention discloses a method for hydrolyzing vegetable fibre by solid acid, comprising the following steps: (1) adding smashed vegetable fibre and a solid-acid catalyst into water, mixing and dissolving; (2) carrying out hydro-thermal reaction at the temperature of 140-180DEG C for 6-10 hours after the smashed vegetable fibre and the solid-acid catalyst are evenly mixed and dissolved, and obtaining hydrolysate after the reaction; and (3) filtering the hydrolysate so as to separate target objects and the solid-acid catalyst, drying filter residues so as to be directly reused, and regulating the pH value of filter liquor to be within 6-8. The invention adopts solid sulfoacid with better hydrothermal stability and larger acid value to replace liquid acid, realizes the hydrolyzation of the cellulose under the moderate condition and solves the problem that the tradition catalyst is difficult to be separated from products; and after separation, the catalyst can be recycled, thereby avoiding lower economic benefit and acid contamination caused by the loss of liquid-acid catalysts.

The invention discloses a trash dryer which is characterized by comprising a feed hopper (2), a discharge nozzle (16), a material delivery pipe (3), a microwave cavity (4), a microwave generator (5), an air distribution pipe (17), an air inlet pipe (8), an air outlet pipe (7) and a heat pump (9); wherein, the material delivery pipe (3) is arranged in an oblique way, a feed end of the material delivery pipe (3) is connected with the feed hopper (2), a discharge end penetrates the microwave cavity (4) to be connected with the discharge nozzle (16), at least one microwave generators (5) are arranged in the microwave cavity; the body of the air distribution pipe (17) is provided with more than one air outlet holes, one end of the air distribution pipe (17) is inserted into the material delivery pipe (3), the other end thereof is connected with the heat pump (9) by the air inlet pipe (8), one end of the air outlet pipe is connected with the discharge nozzle (16), the other end thereof is connected with the heat pump (9). In the invention, the heat pump drying technology and the microwave drying technology are integrated for drying solid trash; in addition, the trash dryer of the invention can reduce energy consumption, carry out drying in a rapid manner, kill microorganism and eliminate environmental protection in the process of drying.

A self-fastening tap for connecting a branch pipe to an aperture of a given diameter provided in a main pipe. The tap comprises a hollow cylindrical body having a first open end of a given diameter and a second open end opposed to the first open end. The cylindrical body is sized to fit and seal the aperture provided in the main pipe. The first open end has an outer side provided with a flexible lip and an inner side provided with abutment means for abutting the branch pipe. The flexible lip has an outer diameter larger than the diameter of the first open end of the cylindrical body. The second open end has an outer side provided with an outer rim. The tap comprises removable at least one spacing ring slideably mounted around the cylindrical body, between the flexible lip and the outer rim.