254results about How to "Fine tissue" patented technology

The invention provides a sugar-free soft sweet rich in collagen. The soft sweet comprises the following raw materials by weight: 1 to 50 parts of collagen, 0.1 to 10 parts of an anti-oxidant, 10 to 98 parts of a non-carbohydrate sweetening agent, 0.01 to 20 parts of gel and 0.1 to 50 parts of a food additive. The sugar-free soft sweet is granular, and each granular soft sweet has a net weight of 1 to 8 g. The collagen sugar-free soft sweet provided in the invention has the following characteristics: 1) high-content collagen is provided; 2) the soft sweet is sugar-free, has a low calorie value and does not enter into metabolism of a human body; 3) the anti-oxidant in a formula can promote absorption of collagen; 4) good stability is obtained; 5) a candy is used as a carrier, so the soft sweet has good taste and can be easily accepted by consumers; 6) the soft sweet has a small volume and is convenient to carry; 7) according to results of three months of accelerated inspection, degradation amount of collagen in the soft sweet is small; 8) the soft sweet has qualified taste after three months of accelerated inspection; and 9) the soft sweet has qualified taste after stored for 24 months at normal temperature.

The invention discloses a high-strength wear-resistant steel plate and a preparation method thereof. The steel plate comprises the following ingredients (wt%) of: 0.28-0.35% of C, 0.10-0.60% of Si, 0.7-1.0% of Mn, no more than 0.025% of P, no more than 0.010% of S, 0.4-0.8% of Cr, 0.10-0.60% of Mo, 0.01-0.05% of Nb, 0.01-0.08% of V, 0.005-0.05% of Ti, 0.001-0.003% of B and the balance Fe and impurities. The preparation method comprises the procedures, such as smelting, continuous casting, controlled rolling, online quenching and low-temperature tempering. According to the preparation method, the prepared product has the Brinell hardness value being more than 500 through the reasonable design of alloying ingredients and production process, the hardness distribution is even, the impact toughness is no less than 24 J at the temperature of -20 DEG C, the microstructure is tempered martensite, the properties of welding and cold bending and the form of the steel plate are excellent; and the wear-resistant steel plate has a simple production process and short cycle, is low in cost and can be widely applied to the manufacture of construction machines.

The invention relates to the technical field of foods and relates to fermented coconut cream / coconut pulp juice, coconut yogurt and preparation methods of fermented coconut cream / coconut pulp juice and coconut yogurt. The preparation method of the fermented coconut cream / coconut pulp juice comprises the following steps: removing partial grease from coconut cream / coconut pulp juice, and carrying out sterilization and cooling, so as to obtain a fermented raw material; and adding a first fermentation strain into the fermented raw material, so as to obtain the fermented coconut cream / coconut pulp juice. The preparation method of the coconut yogurt comprises the following steps: respectively and independently fermenting the coconut cream / coconut pulp juice and a milk product, so as to obtain the fermented coconut cream / coconut pulp juice and fermented yogurt; and mixing the fermented coconut cream / coconut pulp juice with the fermented yogurt with the fermented yogurt in proportion, and carrying out blending and sterilization, so as to obtain the coconut yogurt. The products provided by the invention have special flavors of coconuts and yogurt, stable tissue state and fine and smooth taste and are rich in nutrition and easy to digest and absorb.

The invention relates to purple sweet potato milk pudding which comprises the following components in parts by weight: 5-25 parts of purple sweet potatoes, 60-80 parts of milk, 1-5 parts of whole milk powder, 1-10 parts of single cream, 0.05-10 parts of a sweetening agent, 0.25-0.50 part of agar, 0.8-1.5 parts of modified starch and 0.05-0.15 part of an edible essence. The invention also provides a method for processing the purple sweet potato milk pudding. The purple sweet potato milk pudding is light purple or purple, attractive in color and luster, fine and uniform in tissue, free of bubble and whey separation, fresh, smooth and mellow in taste, thick in milk flavor and proper in sweetness, has natural aroma and a unique flavor, leads endless aftertaste and is well received by customers. The purple sweet potato milk pudding can be subjected to temperature fluctuation and vibration in the transport process, and the phenomena of product deformation, breakage, water seepage and the like in the transport and sale processes can be effectively avoided.

The invention relates to rare earth prealloyed powder which is obtained by water atomization. The powder comprises the following components in percentage by weight: 36-45wt% of Cu, 5-8wt% of Sn, 5-8wt% of Ni, 0.5-1.5wt% of Ce, 8-12wt% of Co and 26-43wt% of Fe. According to the rare earth prealloyed powder provided by the invention, the sintering temperature is 740-800 DEG C, the bending strength is grater than 1000MPa, the utilization ratio of diamond reaches over 50%, the service life of the product is improved by over 30%, and the sharpness of the product is improved by over 20%. The rare earth prealloyed powder provided by the invention is wide in application range, and can be widely applied to granite cutting saw webs of various specifications.

The invention discloses a pure plant-fermented yogurt and a production method thereof. The pure plant-fermented yogurt produced by reasonably proportioning grain and oil crop seeds as raw materials and adopting thermal-fusion pulping and lactobacillus plantarum fermentation without adding stabilizers and animal proteins has the advantages of fine and smooth tissues, uniformity and consistence, no sediment and demixing and unique flavor, and is in a thickened fluid; the acidity pH of the pure plant-fermented yogurt is 3.5-4.0, the viable count is not less than 1 million / milliliter, and the production method saves the processes of liquefaction and saccharification so that the unique nutrient components of plants are kept. Without containing cholesterols, lactose and preservatives, the pure plant-fermented yogurt is suitable for all people and can be used for preventing and curing hypertensions, hyperlipaemia, cardiovascular and cerebrovascular diseases, diabetes mellitus, obesities and digestive system diseases after long-term drinking.

A preparation method of konjak-red jujube sugar-free soft sweet comprises the steps of preparing red jujube juice, preparing mixed gel fluid of konjak glucomannan, boiling, condensing and molding, and cutting and drying. The preparation method of the konjak-red jujube sugar-free soft sweet is simple, convenient to obtain materials and low in cost. By using the principle of the generation of hot reversible gel through a synergistic action of konjak glucomannan and carrageenan under an acid condition and fully combining the gel property of konjak glucomannan and the nutritive value of red jujube, the invention overcomes the defects of poor mechanical performance and irregular shaping appearance of common soft sweets, improves thermal property and mechanical property of products and enhancestoughness of products by physically mixing konjak glucomannan and carrageenan. The prepared soft sweet has special color of red jujube and is rich in nutrition, fresh and delicious, and convenient tocarry.

The invention discloses nut flavored fermented milk comprising the raw materials: raw cow milk, white granulated sugar, a nut sauce, and probiotics. A preparation method comprises the steps: (1) degreasing: carrying out centrifugal degreasing treatment of the raw cow milk, introducing the separated diluted cream into a temporary storage tank for standby application; (2) fermentation: sterilizing the degreased raw cow milk after degreasing in the step (1), and then fermenting; (3) homogenization and sterilization: adding the white granulated sugar into the diluted cream obtained in the step (1), homogenizing, and then sterilizing; (4) whey removal: demulsifying the fermented liquid obtained in the step (2), and then carrying out whey removal treatment; and (5) filling: mixing evenly the aseptic sugar-added cream with the whey-removed fermented liquid, adding the sauce ingredient, filling, cooling, and then after-ripening. The nut flavored fermented milk has the advantages that the prepared flavored fermented milk is high-protein flavored fermented milk, and a new taste is opened up; and with no addition of food additives, the natural raw material composition is ensured, the nutritional ingredients are not lost, and thus the nutritional ingredient content is improved to the greatest extent.

The invention discloses a processing method of rosa sterilis jam, a processing method of rosa sterilis jelly and a processing method of candied rosa sterilis. The jam is made through the steps of cleaning rosa sterilis, performing peeling, performing coring, performing color protection, performing breaking, performing enzymolysis, performing mashing to obtain pulp, performing filtering, performingblending, performing treatment with a colloidal mill, performing homogenizing, performing concentration, performing canning, performing sterilization, performing cooling, performing preserving and the like; the jelly is made through the following steps of cleaning the rosa sterilis, performing peeling, performing coring, performing color protection, performing breaking, performing enzymolysis, performing mashing to obtain pulp, performing filtration, performing blending, performing treatment with the colloidal mill, performing homogenizing, performing clarification, performing heating for sterilization, performing canning, performing cooling, performing preserving and the like; and the candied rosa sterilis are made through the following steps of cleaning the rosa sterilis, removing stabs, performing peeling, cutting the peeled rosa sterilis into two parts, performing coring, performing color protection, performing blanching, performing sugaring, performing drying and the like. The scratchability of the obtained jam is 227.56g, the thickness / density is 827.73g.sec, the cohesion force is -280.02g, the viscosity index is -59.38g.sec, the soluble solid achieves 60 degrees Bx, the total sugar is 55.0%, and pH is 3.3-3.5. The TSS of the obtained jam is greater than or equal to 45 degrees Bx, the total sugar is about 15.0%, and the pH is 3.0-3.8. The obtained candied rosa sterilis is golden, the total sugar is greater than or equal to 45%, the acidity is 0.45%-0.8% and the moisture content is 15%-25%.

The invention discloses an ultrasonic gelation production process for konjaku cakes, which comprises the following steps: firstly, refined konjaku flour and water are added into konjaku puffing equipment for swelling to produce konjaku paste; secondly, the konjaku paste and coagulant solution are added into ultrasonic shearing equipment for ultrasonic shearing gelation to produce konjaku food stocks; thirdly, the konjaku food stocks are injected into konjaku cake dies, to be positioned, strengthened and shaped; fourthly, final products of konjaku cakes are obtained after cooling, shearing, packaging, sterilization and testing of the strengthened and shaped konjaku cakes. The production process has low cost and simple process, is convenient to use and has higher application and promotion values.

The invention takes fresh milk or reconstituted milk as a main material, does not add any sweetener, such as cane sugar, fructose, glucose and the like but adds Na, Fe, ZN and Ca which are easy to absorb to obtain salty yoghourt capable of strengthening Fe, Zn and Ca. The invention aims to change the sour and sweet mouth feel of yoghourt and develops a fermented sugarless low-sodium dairy product which has bland taste, is favourable for the tooth health of youngsters and cardiovascuIar health of middle-aged and elderly people.

The invention relates to the technical field of premixing powder, in particular to premixing powder of soft and European-style bread and soft and European-style bread made by application thereof. The premixing powder of soft and European-style bread comprises the raw material, parts by weight, including high gluten wheat flour, modified starch, granulated sugar, gluten, salt, soy protein powder, vitamin C, calcium carbonate, emulsifier, preservatives and enzyme preparations. The premixing powder of soft and European-style bread and the soft and European-style bread made by application thereof have the following beneficial effects: by utilizing vital gluten, the content of proteins of flour is increased so that the bread is more resilient; by utilizing modified starches, flexibility and water retention of the bread are improved so that the bread keeps full; by use of enzyme preparations, the bread structure is softer and more dedicate so that ageing resistance of the bread is increased; by utilizing preservatives produced from micro-encapsulation technology, the impact on dough recovery is little so that a storage period of the bread is prolonged.

A heat-resistant wrought aluminum alloy is characterized by containing the following metal elements: silicon 0.05-0.10%, iron 0.8-1.5%, copper 1.5-3.0%, manganese 0.2-0.5%, magnesium 1-2%, nickel 1-2% %, zinc 0.1-0.5%, titanium 0.05-0.15%, molybdenum 0.01-1% and the balance aluminum. The alloy obtained by the invention is a heat-resistant wrought aluminum alloy with less silicon content and high thermal strength; after adding titanium element, the structure is fine; after adding silicon, molybdenum, nickel, copper, iron and other elements, it can form thermal stability with aluminum The better excess phases Al2CuMg, Al6Cu3Ni, Al2FeSi, Al3Ti, Al2Cu4Mg5Si4, etc., improve the thermal strength of the aluminum alloy, can be strengthened by heat treatment, and have high plasticity in the hot state; do not contain manganese, chromium, so there is no extrusion effect, resistance Good welding, spot welding and seam welding performance, good corrosion resistance and machinability. It can be used to manufacture pistons of internal combustion engines and complex forgings that work at high temperatures, such as compressor impellers, blower impellers, etc.

The invention discloses buckwheat dumpling flour, which consists of corn flour, millet essence flour, strong flour, yeast powder, edible diastase and calcium lactate, and the mass ratio of the components is 80-90:7-11:7-11:0.5-1.5:0.8-1.2:0.3-0.3. Dumplings prepared from the buckwheat dumpling flour have high toughness of dumpling wrappers, good mouthfeel, boiling resistance, smooth surface after being boiled and insusceptibility to crack.

The invention discloses a production method of a purple sweet potato pudding bean curd and further discloses a bean curd product prepared by carrying out the production method of the purple sweet potato pudding bean curd. Raw materials comprise the following components: soya-bean milk, smashed purple sweet potato, sugar, gelatin, milk powder, lactone and non-dairy creamer. The method disclosed by the invention is simple in production process, easy to realize and high in production efficiency, and can rapidly produce the purple sweet potato pudding bean curd; and the purple sweet potato pudding bean curd disclosed by the invention is lavender, fine and smooth in tissues, smooth and soft, has a mixed flavor of a purple sweet potato, a milk taste and soybean taste, and has a creamy and smooth mouth feel. With the purple sweet potato pudding bean curd produced by adopting the technique disclosed by the invention, new species are increased for a soybean product family so that a development new thought of enterprises is widened and the purple sweet potato pudding bean curd is particularly suitable for consumption fashion of modern young people; and the purple sweet potato pudding bean curd has abundant nutritional values, can be beneficial for body health after being eaten for long time, and is suitable for wide promotion.