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33results about How to "Does not affect consumption" patented technology

Formula of crisp vegetable slice food and making method thereof

The invention provides a formula of crisp vegetable slice food and making method which comprises finishing and cleaning the vegetable raw material, blanching, cooling and airing, passing through heated-air drying (not required), appending flavoring and color substances, then boiling and flavoring according to formulation, loading into dishes, pre-forming and carrying out vacuum microwave drying. The formula comprises vegetable 60-65%, flavoring and coloring substances 10-12%, white sugar 7-8%, water 6-8%, starch 4-5%, glucose 3-4%, trehalose 3-4%, gourmet powder 0.08-0.1%, sweetener 0.02-0.1%.
Owner:NINGBO HAITONG FOOD SCI & TECH CO LTD

Segmented calcium and sodium double alkali method desulfurizing technology and device thereof

InactiveCN101053744AAvoid bringing inAlleviate the phenomenon of cloggingDispersed particle separationFlue gasSlurry
The invention discloses a sectional type natrium-calcium double alkali desulfurization process, which integrates calcium group desulfurization and flue gas desulfurization of alkali-natrium method in one reactor to make the flue gas preliminary desulfurize using calcium group and then finish desulfurize using natrium group to meet the discharging require. The invention also discloses a device using the sectional type natrium-calcium double alkali desulfurization process. The calcium group desulfurization sectional absorber and alkali-natrium method desulfurization sectional absorber are mounted in the same reactor, to dually desulfurize to the flue gas, at the same time avoid taking the seriflux to the demister, and simplify the cleaning device of demister. The cleaning of the demister uses clear liquid of natrium group to reduce the use of water in the process.
Owner:ZHEJIANG TIANLAN ENVIRONMENTAL PROTECTION TECH +1

Anaesthesia method of tilapia

The invention belonging to the field of aquaculture technology relates to a method of anesthesia for tilapia. The invention is characterized in that, infuse warm water into the container, the water temperature is 18 DEG C-30 DEG C; infuse narcotic clove oil into container to prepare for the clove oil solution; put the tilapia into the clove oil solution, the anesthesia time is: 2-5 minutes, then move the anaesthetic anesthesia into the pool for recovery of 3-8 minutes, the tilapia is recovered to swim normally. The invention applies the clove oil on the market as the anesthesia to anaesthetize the tilapia, the anesthesia effect is good; the clove oil can be used as tooth pain killer for human, so the anaesthetic anesthesia is safe to eat; the price is low, and the applied range is wide.
Owner:FRESHWATER FISHERIES RES CENT OF CHINESE ACAD OF FISHERY SCI

Preparation method for bacteriostatic seabuckthorn seed polypeptide

The invention provides a preparation method for bacteriostatic seabuckthorn seed polypeptide. The preparation method comprises the following steps: soaking seabuckthorn seed slag for treatment, conducting hydrolytic treatment on the seabuckthorn seed slag with complex enzyme of tannase and phytase, hydrolyzing protein in zymolyte with the combination of acidic protease and papayotin, standing polypeptide hydrolysate at a low temperature for one night, removing macromolecular impurities through low-temperature high-speed centrifugation, and concentrating and drying centrifugation supernatant fluid to obtain the bacteriostatic seabuckthorn seed polypeptide. Extracorporeal bacteriostatic cultivation experiments show that the polypeptide has a favorable restraining effect for common bacteria such as colibacillus coli and salmonella. The polypeptide is good in taste, has no side effects, and can be added into food or fodder as a preservative agent.
Owner:SHANXI UNIV

Integrated circuit testing circuit structure capable of realizing single-port multifunctional multiplexing

The invention relates to an integrated circuit testing circuit structure capable of realizing single-port multifunctional multiplexing. The circuit structure includes a port conversion module, a test state determination module, and a clock data separation module; the port conversion module converts the port between the input state and the output state, discriminates the input data and output data, realizes the data exchange between a test machine and a test circuit; the port conversion module is connected with an internal circuit and the test machine, the test state determination module determines whether an input signal determination circuit enters into the test state, the test state determination module is connected with the clock data separation module, the port conversion module and the internal circuit, the clock data separation module separates the input data into a clock signal and a data signal and transmits the input data to the internal circuit, and the clock data separation module is connected with the port conversion module and the internal circuit. By means of such a circuit structure, only one present port can realize the wafer testing and packaged testing of an integrated circuit, so that the circuit structure is wide in application.
Owner:CRM ICBG (WUXI) CO LTD

Preparation method of emulsified hotpot seasoning

The invention provides a preparation method of an emulsified hotpot seasoning, and belongs to the technical field of preparation methods of hotpot seasonings. The preparation method comprises the steps: crushing commercially available hotpot seasoning, feeding separated material residue into a digestion tank, digesting for 20-30min, and then crushing by using a ball grinding mill; pumping crushed materials and a digestion solution of the crushed materials into a double-effect concentrator for concentrating, wherein the content of dry materials in concentrated feed liquid is 50-60 percent; and adding the obtained concentrated digestion solution in an emulsifying tank, adding an auxiliary material and an emulsifying agent for emulsifying, grinding by using a colloid mill after the emulsification is completed, and carrying out heat preservation within 60-80 DEG C in the whole process. The emulsified hotpot seasoning prepared by adopting the preparation method uses a conventional hotpot seasoning as a raw material, the hotpot seasoning is crushed by using a crusher, a colloid mill and other devices, and then the emulsified hotpot seasoning is prepared by using an emulsifying technology and by adding partial ingredients. The emulsifying hotpot seasoning is treated by using the technology, on the basis of no change of an original flavor of products, the flavor of the products is enhanced.
Owner:BEIJING NEW SPICY WAY RESTAURANT MANAGEMENT

Method for preparing feed-grade xylooligosaccharide from waste liquid generated in a production process of viscose staple fibers

The invention relates to a method for preparing feed-grade xylooligosaccharide from waste liquid generated in production process of viscose staple fibers. The method comprises the following steps: extracting hemicellulose, recovering alkali of a concentrated hemicellulose solution, concentrating the hemicellulose, hydrolyzing, neutralizing and enzymatically hydrolyzing the hemicellulose, and concentrating syrup, so that the finished feed-grade xylooligosaccharide product is obtained. According to the method provided by the invention, by preparing the feed-grade xylooligosaccharide from the hemicellulose in the viscose-producing waste liquid, so that the problem that social environment pollution is caused by the emission of a great amount of hemicellulose-containing waste liquid which is generated in the viscose production and is not effectively treated can be solved, and meanwhile, a new way for a xylooligosaccharide raw material source can be offered by taking the hemicellulose in the waste liquid as a raw material for producing the xylooligosaccharide.
Owner:唐山三友集团兴达化纤有限公司

Chromium ore composite pellet used for reduction in argon-oxygen refining furnace, production method and application thereof

The invention provides a chromium ore composite pellet used for reduction in an argon-oxygen refining furnace, a production method and an application thereof. The chromium ore composite pellet includes the following components, by weight, 40-52% of chromium ore, 10-25% of metal manganese, 10-25% of silicon iron, 5-12% of metal calcium and 4-6% of a binder. Strong reduction agents, the metal manganese and the metal calcium, are added to the chromium ore composite pellet, so that dissolution of chromium ore is accelerated, desulfurization of slag is improved and yields of chromium and manganese in the chromium ore composite pellet are increased. The chromium ore composite pellet is added when oxygen blowing for decarbonization is finished in the argon-oxygen refining furnace, wherein the addition amount of the chromium ore pellets is accurately calculated through surplus heat of molten steel in the argon-oxygen refining furnace, so that peroxidation of the molten steel of stainless steel is effectively prevented. The yields of the chromium and manganese in the chromium ore composite pellet reach more than 90%. Consumption of reduced silicon iron is not influenced.
Owner:BAOSTEEL DESHENG STAINLESS STEEL

Amomum tsaoko essential oil soft capsule and preparation method thereof

The invention discloses an amomum tsaoko essential oil soft capsule and a preparation method thereof. The amomum tsaoko essential oil soft capsule consists of a capsule shell and a content matter, wherein the content matter is arranged in the capsule shell; the capsule shell comprises the following components in parts by weight: 20 to 60 parts of pure water, 15 to 50 parts of gelatin, 10 to 25 parts of glycerin, 5 to 10 parts of flavoring agent, and 0.04 to 0.08 part of preservative; the content matter comprises the following raw materials in parts by weight: 50 to 99 parts of amomum tsaoko essential oil, 1 to 25 parts of auxiliary essential oil, 3 to 9 parts of fresh ginger juice, 2 to 7 parts of garlic juice, 2 to 4 parts of sucrose ester, and 4 to 8 parts of isopropyl alcohol. The amomum tsaoko essential oil soft capsule has the advantages that a supercritical CO2 (carbon dioxide) extraction method is adopted to extract the amonum tsaoko essential oil and prepare the amomum tsaoko essential oil soft capsule, the functions of warming Middle Qiao and invigorating stomach, promoting digestion and soothing Qi, moistening intestines and dryness, losing weight and avoiding injury to human immunity are realized; a purely-natural effect is realized, and a side effect is avoided; the mouth feel is good, an user can easily accept the capsule and take for a long time, the application range of the amonum tsaoko essential oil is widened, and the comprehensive property and market competitiveness of the amomum tsaoko essential oil are improved.
Owner:GUANGXI BOTANICAL GARDEN OF MEDICINAL PLANTS

Water-repellent and oil-proof treatment method and device for filter cloth

The invention discloses a water-repellent and oil-proof treatment method and device for filter cloth. The method comprises the steps that water-repellent and oil-proof liquid is prepared, subjected topressurized atomization and uniformly sprayed to the upper and lower surfaces of the filter cloth, and the treated filter cloth is dried. The device comprises winding rollers, a treatment assembly, asolution container, a pressure pump and a setting machine, and the filter cloth sequentially passes through the winding roller, the treatment assembly and the setting machine. The treatment assemblycomprises upper liquid spraying pipes and lower liquid spraying pipes, the upper liquid spraying pipes and the lower liquid spraying pipes are arranged at the upper and lower portions of the filter cloth and connected to a liquid outlet pipe of the pressure pump; the pressure pump is connected with the solution container through a liquid inlet pipe, and the solution container contains the water-repellent and oil-proof liquid. By means of the method and device, the water-repellent and oil-proof effect of the filter cloth is not influenced, and the treatment efficiency and the production efficiency are effectively improved; the method and the device have the advantages that the drying temperature is low, the energy consumption can be reduced, the energy is saved, and the color and harness ofthe product are not influenced; the consumption of water resources in the treatment process is greatly reduced, and the emission of wastewater is reduced.
Owner:XIAMEN ZHONGCHUANG ENVIRONMENTAL TECH CO LTD

Tea prepared from flaxseeds and tartary buckwheat and preparation method thereof

The invention relates to a tea prepared from flaxseeds and tartary buckwheat. The tea comprises the following raw materials in parts by weight: 15-30 parts of flaxseed powder, and 70-85 parts of tartary buckwheat powder. A preparation method of the tea comprises the following steps: (a), making the flaxseed powder: selecting flaxseed grains produced in the same year for use, after the flaxseed grains are cleaned, stirring and baking the flaxseed grains for 35-40 minutes at the temperature of 120-130 DEG C, and then crushing the flaxseed grains to obtain the 80-mesh flaxseed powder; (b), making the tartary buckwheat powder: selecting superior tartary buckwheat grains, after the tartary buckwheat grains are cleaned, stirring and baking the tartary buckwheat grains for 35-40 minutes at the temperature of 140-160 DEG C, and then crushing the tartary buckwheat grains to obtain the 80-mesh tartary buckwheat powder; and (c), mixing: evenly mixing the flaxseed powder with the tartary buckwheat powder according to a weight ratio of 15-30 to 70-85 to obtain the tea prepared from the flaxseeds and the tartary buckwheat. According to the invention, a new brewing and drinking product of camellia oleifera is provided for the market, and a new deep-processed product is provided for the flax industry. The tea prepared from the flaxseeds and the tartary buckwheat has the functions of life prolonging, aging resistance and the like. The tea is simple in fabrication process, low in cost and easy to save. When people drink the tea, the tea can be drunk after being brewed by hot milk or boiling water.
Owner:GANSU CHANGQING BIOLOGICAL TECH

Method for preparing room temperature round ham using eugenol emulsion gel for preservation

The invention discloses a method for preparing a room temperature round ham using eugenol emulsion gel for preservation, the eugenol-embedded emulsion gel is obtained by blending emulsion prepared from eugenol with gelatin, the eugenol-embedded emulsion gel is added into ingredients of the round ham to be filled, the eugenol-embedded emulsion gel is evenly dispersed in meat stuffing of the round ham by chopping, by sterilization after filling, harmful bacteria in the ham can be killed, hydrogel films can be formed on the surface and the interior of the round ham by the cooled eugenol emulsion gel, the hydrogel films can effectively reduce the dry loss of the round ham in the daily storage. The round ham has a granular taste by mincing pork and pig skin with a big-orifice baffle, by addition of minced chicken meat, the round ham is rich in taste and chewy, deep and natural in flavor and rosy and shiny in appearance, section meat blocks are really visible, and the product exceeds low temperature limit, and can be circulated and preserved at room temperature.
Owner:ANHUI XIAXING FOOD

Molybdenum oxide ores composite pellets used for argon oxygen refining furnace and preparation method thereof

The invention discloses molybdenum oxide ores composite pellets used for an argon oxygen refining furnace, which comprise the following components by weight percentage: 76-85% of molybdena ore, 11-17% of slaked lime and 4-7% of inorganic binder. The invention also provides a preparation method of the pellets, which comprises the following steps: respectively grinding molybdena oxide ore and slaked lime to fine powder, mixing and then adding a binder for uniformly stirring, preparing the pellets with diameter of 10-100mm, then drying the pellets for 8-10 hours under the temperature of 80-250 DEG C, naturally cooling, sealing, and storing. The molybdenum oxide ore enables rapid fusing and reduction, the added slaked lime powder can effectively inhibit volatilization of molybdenum trioxide. When the argon oxygen refining furnace is used for smelting molybdenum-containing stainless steel, a proper amount of molybdenum oxide ores composite pellets can be added, yielding rate of molybdenum element in the pellets during a smelting process can be increased, a white slag refining principle during a reduction process in the argon oxygen refining furnace is used, and thereby the yielding rate of the molybdenum oxide ores composite pellets can reach more than 97%.
Owner:BAOSTEEL STAINLESS STEEL

Payment method based on smart watch, and smart watch

The invention discloses a payment method based on a smart watch, and the method comprises the steps: collecting a payment user image through another camera of the smart watch when one camera of the smart watch scans a collection code of a merchant; identifying a payment user in the payment user image, and judging whether the payment user is a preset legal user; when it is judged that the payment user is a preset legal user, outputting a payment interface corresponding to the collection code; acquiring a payment amount input by the payment user on a payment interface; when the collected paymentamount is smaller than a preset first password-free payment amount, submitting password-free payment to a payment server, and completing payment transaction. By means of the payment method based on the smart watch, password-free payment by others through the password-free payment function under the condition that the smart watch is lost or stolen is avoided, rights and interests of legal users are guaranteed, and payment safety is improved.
Owner:GUANGDONG XIAOTIANCAI TECH CO LTD

Preparation method of emulsified hotpot seasoning

The invention provides a preparation method of an emulsified hotpot seasoning, and belongs to the technical field of preparation methods of hotpot seasonings. The preparation method comprises the steps: crushing commercially available hotpot seasoning, feeding separated material residue into a digestion tank, digesting for 20-30min, and then crushing by using a ball grinding mill; pumping crushed materials and a digestion solution of the crushed materials into a double-effect concentrator for concentrating, wherein the content of dry materials in concentrated feed liquid is 50-60 percent; and adding the obtained concentrated digestion solution in an emulsifying tank, adding an auxiliary material and an emulsifying agent for emulsifying, grinding by using a colloid mill after the emulsification is completed, and carrying out heat preservation within 60-80 DEG C in the whole process. The emulsified hotpot seasoning prepared by adopting the preparation method uses a conventional hotpot seasoning as a raw material, the hotpot seasoning is crushed by using a crusher, a colloid mill and other devices, and then the emulsified hotpot seasoning is prepared by using an emulsifying technology and by adding partial ingredients. The emulsifying hotpot seasoning is treated by using the technology, on the basis of no change of an original flavor of products, the flavor of the products is enhanced.
Owner:BEIJING NEW SPICY WAY RESTAURANT MANAGEMENT

Production and processing technology of antioxidant peanut oil

The invention provides a production and processing technology of antioxidant peanut oil, and relates to the field of peanut oil manufacturing. The production and processing technology of the antioxidant peanut oil comprises the following steps: S1, screening materials; S2, drying the materials; S3, preparation before squeezing: peeling; S4, oil pressing; S5, residual oil extraction by treating the peanut residues; S6, removing harmful substances as mildew components; S7, adding antioxidant substances; and S8, centrifuging to form fresh peanut oil. Peanut residues are cleaned and then squeezed again, residual oil on the surfaces of the peanut residues is recycled, meanwhile, residual oil in the peanut residues is further squeezed, the oil yield of peanuts is effectively increased, and the utilization rate of the peanuts is effectively increased; and the peanut is cracked and air-dried, so that the air drying efficiency and the soaking efficiency are effectively improved, the preparation time is shortened, the processing efficiency is effectively improved, and the processing time is shortened.
Owner:青岛天祥食品集团有限公司

Mixed liquor for labeling and labeling method for animals

The invention relates to mixture indicator and an animal indicating method, belongs to an indicating method, and provides mixture indicator and an animal indicating method adopting the mixture indicator. Raw materials of the mixture indicator comprise magnetic particle and edible oil, wherein the magnetic particle at least contains iron and carbon. The mixture indicator is injected into an object to be indicated, a detector determines whether the object is indicated or not, and the indicated object is replaced after the indication is completed. Because the raw materials of the mixture indicator have simple component, stable chemical property, easy obtaining of the raw materials, low cost and easy preparation, the injection quantity of the mixture indicator is little, the indicating speed is very high, and the indicating cost is very low. The invention not only influences the indicated object little, but also has higher safety to a human body, has wide range of application, especially the application to living microbe, such as the cultivation of bionts of rabbit fish, amphioxus, loach, bird, and the like, and can be also used as an indicator of a nonmagnetic product (the product without influencing magnetic lines).
Owner:罗士柱

Multifunctional water draining and oil draining sleeve plate

The invention provides a multifunctional water draining and oil draining sleeve plate, and belongs to the field of kitchen utensils in daily life. The multifunctional water draining and oil draining sleeve plate comprises a dinner plate, the dinner plate comprises an upper plate opening and a lower plate body which are integrally formed, the plate opening is of a circular-truncated-cone-shaped cavity structure which is gradually shrunk from top to bottom, the plate body is of a circular structure, and a folding steaming grid is detachably arranged in the plate body. The sleeve plate can drainoil and water, excessive oil or water can leak at the bottom of a cover through the folding steaming grid, so that no oil or water is gathered at the lower part of dishes in the plate body, and the eating is not influenced.
Owner:SICHUAN TECH & BUSINESS UNIV

Dehumidifying low-temperature vacuum preservation method for fresh fruits

The present invention belongs to the technical field of fresh-keeping, and particularly relates to a dehumidifying low-temperature vacuum preservation method for fresh fruits. The method comprises thefollowing steps: putting fresh fruits into a container; carrying out dehumidification on the fresh fruits and the container to obtain dehumidified fresh fruits and container, wherein the temperaturein a low-temperature dehumidification apparatus during low-temperature dehumidification is 5-8 DEG C, the humidity is 50-60%, and the dehumidification time is 2-4h; putting the dehumidified fresh fruits and container into a vacuum bag, and conducting vacuumizing; and putting the vacuumized fresh fruits and container into an environment for preservation, and the temperature of the environment is 1-3 DEG C. The dehumidifying low-temperature vacuum preservation method for fresh fruits firstly subjects the fresh fruits to low-temperature dehumidification and vacuumizing, then puts the fresh fruitsinto a low temperature for cold storage, and controls the temperature, time and humidity of the dehumidification. Fresh fruits treated by the method can be preserved for 17-20 days generally, and canbe preserved as long as 25 days without affecting eating. The vacuum preservation method provided by the invention is simple, easy to operate and convenient to popularize, and the preservation time is long.
Owner:德昌县丰口枇杷种植专业合作社

Fish fat deposition regulating and controlling composition and application thereof

The invention discloses a fish fat deposition regulating and controlling composition and application thereof, belonging to the field of aquaculture. The fish fat deposition regulating and controlling composition comprises the following components in parts by weight: 10-80 parts of glycyrrhetinic acid, 200-1,000 parts of zeolite powder and 60-300 parts of table salt. The composition disclosed by the invention has favorable effects of regulating fat and reducing visceral fat; a fish fat deposition regulating and controlling agent prepared from the composition is added into fish feed for culturing fish, has a strong fat deposition regulating and controlling effect and can greatly reduce the fat content of fish viscera and liver; in the period of applying the product, the death rate of cultured fish is obviously reduced, the fish fat metabolism can be effectively improved, and the aquatic animal health can be strengthened. The product has the advantages of low cost and environmental protection, is beneficial to solving of the problems of unstable performance, poor action effect, and the like of the traditional fat regulating and controlling agent, can be applied to the mass industrialized production and provides a novel fat deposition regulating and controlling agent for aquaculture.
Owner:NANJING AGRICULTURAL UNIVERSITY

A kind of 2-methyl-5 nitroimidazole production technology

The invention discloses a process for producing 2-methyl-5-nitroimidazole. The process comprises the following steps: (1) a nitration reaction, (2) neutralization and centrifugation, and (3) drying and packaging, wherein the step (2) further comprises a process for recovering ammonium sulfate from wastewater, and the process comprises the steps of adding the wastewater into a tri-effect evaporating crystallizer for mother liquor concentrating, carrying out crystallization to obtain ammonium sulfate, separating out ammonium sulfate crystals through a horizontal type spiral centrifuge, and carrying out drying by an air-flow dryer, thereby obtaining finished ammonium sulfate. According to the process, ammonia water is used for neutralizing a nitration solution, and a neutralization index is easy to accurately control, so that the process is more applicable to large-scale production; single ammonium sulfate is adopted as a catalyzing and stabilizing agent of reaction, the consumption of main materials is not affected, urea is not added, and the production cost is lower; and the single ammonium sulfate is used, thus, the recovery of ammonium sulfate from the wastewater is more facilitated, the product yield reaches 91.2% or more, and the product content reaches 99.7% or more.
Owner:HUBEI HONGYUAN PHARMA

Natural fumigation type fruit preservative

PendingCN110214808ADoes not affect consumptionFresh-keeping and mildew-proof effect is obviousFruit and vegetables preservationThroatMedicine
The invention discloses a natural fumigation type fruit preservative. The preservative relates to a new purpose of dried tangerine peel, in reports of traditional Chinese medicines, the dried tangerine peel has main efficacy and functions of regulating qi-flowing for strengthening spleen, dispelling phlegm and moistening throat, lowering the adverse qi and preventing vomiting, warming stomach fordispelling cold, refreshing the brain and raising spirit, whitening the skin, solving greasy, reducing fat and losing weight, promoting metabolism, and the like. An application of the dried tangerinepeel as a fruit preservative has never been disclosed. The preservative utilizes the dried tangerine peel to volatilize a unique fragrance in fruit preservation, can better inhibit mildew and rot of fruits at both normal temperature and low temperature, can be used as a substitute for a chemical preservative, and is healthier and more environmentally friendly.
Owner:徐蕴澜

Method for removing cadmium in rice proteins

The invention discloses a method for removing cadmium in rice proteins and belongs to the technical field of food processing. Combined with a cadmium removal device, cadmium can be removed efficientlyby loading lactobacillus plantarum which has an adsorption function to cadmium by a polypropylene non-woven fabric. The method is simple to operate in process flow and relatively low in cost, the rice proteins with very low cadmium content can be obtained effectively, and the method is also suitable for scaled production and popularization.
Owner:湖南汇升生物科技有限公司

A kind of distillation method for reducing liquor ethyl lactate

ActiveCN103725581BImprove qualityWill not affect wine qualityAlcoholic beverage preparationComing outGas passing
The invention discloses a distillation method for lowering ethyl lactate of white spirit. White spirit distillation equipment for lowering ethyl lactate and improving quality is used for distillation. According to the distillation method, a first valve and a third valve of the white spirit distillation equipment are firstly closed, a second valve is opened, white spirit steam in a white spirit steamer enters a first gas passing cylinder, then the second valve is closed, the first valve and the third valve are opened, the white spirit steam in the white spirit steamer enters a packed tower, the white spirit steam with high volatility motions upward in the packed tower due to the random packing in the packed tower, water and ethyl lactate with low volatility motions downward in the packed tower, finally, the white spirit steam coming out from the packed tower enters a second gas passing cylinder, the white spirit steam entering the first gas passing cylinder directly enters a condenser to condense the foreshot and the first section of white spirit and remove the foreshot, the white spirit steam entering the second gas passing cylinder enters the condenser from the first gas passing cylinder to condense the second section of white spirit and the distillation tail. The distillation method can lower the ethyl lactate while distilling, improves the quality of the second section of white spirit, and lowers energy consumption.
Owner:YIBIN JINXILAI LIQUOR
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