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137results about How to "Increase foam resistance" patented technology

Method for preparing high-alkali value (TBN400) synthesized calcium alkyl benzene sulfonate

The invention provides a method for preparing high base number (TBN400) synthetic calcium alkyl-benzene sulfonate. The method comprises the following steps of: adopting a mixed acid of long-chain linear alkyl-benzene sulfonic acid and high-boiling heavy alkyl-benzene sulfonic acid, calcium oxide and/or calcium hydroxide, low-carbon alcohol, alkaline-earth metal halide or nitrate, and a mixture of alkaline-earth metal alkylphenol or alkaline-earth metal alkylphenate and polyisobutylene succinic anhydride for a neutralization reaction in the presence of a solvent and cutback oil at a temperature of between 40 and 80 DEG C; then, passing through carbon dioxide to a product of the neutralization reaction at a temperature of between 40 and 60 DEG C for a carbonation reaction; and producing high base synthetic alkyl-benzene sulfonate with a total base number (TBN) of 400mgKOH/g by adopting a process of a one-step method. The product is divided into high-base number (TBN400) synthetic alkyl-benzene sulfonate containing chlorine and high-base number (TBN400) synthetic alkyl-benzene sulfonate without the chlorine. The product produced by adopting the method with low viscosity, small turbidity, easy filtration, light color and no skin formation has the advantages of excellent high-temperature detergency, excellent anti-foaming property and excellent heat storage stability.
Owner:JINZHOU DPF TH CHEM CO LTD

Pipe joint for refrigeration cycle having combination of O-ring and backup ring

InactiveUS20050046187A1Minimize refrigerant leakageMinimizing refrigerant leakageSleeve/socket jointsFluid pressure sealed jointsRefrigerantCarbon dioxide
A pipe joint for the refrigeration cycle is disclosed. A female joint (20) has a fitting recess (24), and a male join (10) has a fitting protrusion (14) and a stepped portion (13). In the male joint (10) and the female joint (20), a backup ring (30) and an O-ring (31) are fitted adjacently to each other in the stepped portion. The fitting protrusion (14), the backup ring (30) and the O-ring (31) are fitted in a fitting recess (24). The O-ring (31) is formed of an elastic material having a high blister resistance to carbon dioxide refrigerant. The backup ring (30) is formed of a resin material having a smaller permeability coefficient than the O-ring (31) against the carbon dioxide refrigerant and plastically deformable under the pressure of the refrigerant imposed on the O-ring (31). The refrigerant leakage amount can thus be minimized.
Owner:DENSO CORP

Method for producing instant vermicell made of potato and the like

The production method of sweet potato fast food vermicelli includes the following steps: mixing raw materials and making slurry, spraying, coating on the steaming cloth band, forming, steaming, cloth-removing, predrying, cooling, cutting, forming and drying. The prepared starch slurry can be uniformly coated on the steaming cloth band by spray-forming machine, and the coated thickness is 1.0-1.2 mm. Said method can implement industrial automatic production, can raise production efficiency, and can produce high-quality high-nutrient sweet potato fast food vermicelli.
Owner:GUOJI IND SICHUAN

Adhesion agent, preparation method thereof and corrugated board

The invention provides an adhesion agent, a preparation method thereof and a corrugated board. The adhesion agent is made of raw materials including, by weight, 1000 parts of water, 220-350 parts of starch, 6-12 parts of sodium hydroxide, 1-6 parts of moisture-resistant agent red glue, 1-4 parts of moisture-resistant agent white glue, 7-15 parts of bridging agents and 1-4 parts of sodium borate. The invention further provides a preparation method of the adhesion agent and a corrugated board prepared by the aid of the adhesion agent. The formula of the adhesion agent is improved, the moisture-resistant agent red glue and the moisture-resistant agent white glue are added into the starch, glue bodies of the moisture-resistant agent red glue and the moisture-resistant agent white glue has a lot of active groups, the active groups and starch hydroxide radical can three-dimensionally crosslink, so that a solidified glue layer is further hardened, and the performances such as hardness, bursting and edge pressing of the corrugated board are remarkably improved. In addition, the moisture-resistant agent red glue and the moisture-resistant agent white glue has high permeability, the active groups of the moisture-resistant agent red glue and the moisture-resistant agent white glue can instantaneously penetrates paper fiber gaps, contact angles among the adhesive layers and fibers are reduced, the permeability of glue is improved, and adhesive strength is improved.
Owner:HAIER SMART HOME CO LTD

Pumpkin cornflake and preparation method thereof

The invention provides a pumpkin cornflake. The pumpkin cornflake is prepared by the following preparation method: uniformly mixing 55-65 weight parts of waxy corn powder, 15-25 weight parts of sweet corn powder, 8-10 weight parts of pumpkin powder and 15-25 weight parts of water; feeding the mixture to a twin-screw extruder for extruding and forming; pelleting and tabletting the extruded and formed mixture to prepare a cornflake which is 0.2-0.4 millimeter thick; roasting the cornflake at 150 DEG C plus (minus) 5 DEG C for 8-10 minutes; uniformly spraying 5-8 weight parts of molten bee wax to the surface of the cornflake when the roasted cornflake is cooled to 55 DEG C plus (minus) 2 DEG C, quickly cooling the roasted cornflake to the room temperature to acquire the pumpkin cornflake. The bee wax is added in the preparation process, and so soaking resistance of the pumpkin cornflake in liquid food is better than that of the traditional cornflake; simultaneously, the pumpkin cornflake can be prevented from absorbing moisture in a storage process. The pumpkin powder and the sprayed bee wax are added to the ingredients, so that the nutrition of the cornflake is increased, and the variety of the cornflakes is enriched.
Owner:HARBIN PATERNA BIOTECH DEV

Production process and storage process of Rizhuhong black tea

The present invention discloses a production process and a storage process of a Rizhuhong black tea. The production process comprises fresh leaf spreading, withering, rolling, fermenting, primary drying, shaping with a frying pot, primary baking, and secondary baking. The storage process comprises: equally dividing black tea; wrapping a layer of a film outside the packaged tea leaf; coating a layer of a quicklime glue outside the film; wrapping a layer of a film after drying the quicklime glue; and storing the obtained tea bag in a cooling cabinet with a temperature of 0-5 DEG C. According to the present invention, the improvement is performed on the basis of the traditional black tea production process, the shaping with the frying pot is added, and other traditional processes are improved, such that the produced black tea has characteristics of coiling, black and moistening shape, fresh and moistening taste, sweet and lasting aroma, good infusion resistance, red color, and sweet and mellow taste; and the two technologies such as cold preservation and storage with lime are combined, such that the black tea can be stored for a long time while no deterioration is generated, the aroma of the black tea can be stored for a long time, and the possibility of gas leakage is extremely low.
Owner:SHAOXING DONGFANG TEA IND CO LTD

Preparation method for green tea

InactiveCN103976054AStrong overall senseThe rope is tightly knotted and evenPre-extraction tea treatmentThirstDigestion
The invention especially discloses a preparation method for green tea. The preparation method comprises the following steps: (1) blending of attached liquids; (2) spraying; (3) drying; and (4) shaping and fragrance promotion. The invention has the following beneficial effects: the preparation method is simple, raw materials can be fully and uniformly mixed, so the prepared green tea presents a strong sense of wholeness and has compact and uniform cords and an oily color; malt extract, peach seed extract, lophatherum gracile extract, geranium wilfordii tea and green tea are fully and effectively mixed, raw materials are scientifically proportioned, so the prepared green tea has good quality, presents pure, fresh and agreeable taste and rich delicate fragrance when drunk, is convenient to drink, endures brewing, exerts a good health care effect on a human body, promotes the production of body fluid to quench thirst, has after-taste sweetness after drinking of the green tea, can raise spirit, clear away the heart-fire, clear heat and relieve summer heat and is capable of helping digestion, reducing phlegm, removing greasiness, losing weight, reliving internal heat, improving eyesight, moisturizing dryness, lubricating intestines, removing inflammation, promoting diuresis, dispelling wind, invigorating blood circulation and the like after long-term drinking.
Owner:山东华夏茶联信息科技有限公司

Preparation method of composite fragrant cold-brewed tea and composite fragrant cold-brewed tea prepared by preparation method

The application provides a preparation method of composite fragrant cold-brewed tea. The preparation method comprises the following steps of step 1, preparing tea leaf A condensed juice; step 2, applying the tea leaf A condensed juice to the surface of tea leaves B, and performing drying until the tea leaves are sufficiently dried, so as to obtain tea leaf B products; and step 3, adding tea leavesC to the tea leaf B products prepared in the step 2, and performing uniform mixing so as to obtain the composite fragrant cold-brewed tea. The tea leaves A, the tea leaves B and the tea leaves are one or a combination of several kinds of green tea, black tea, scented tea, white tea, dark tea, oolong tea and yellow tea, and the tea leaves A, the tea leaves B and the tea leaves B are different. Thepreparation of the tea leaf A condensed juice can also comprises enzyme treatment. The application further provides the composite fragrant cold-brewed tea prepared by the preparation method. Under the condition of cold brewing, taste and fragrance of three or more kinds of tea leaf products are merged, and fragrant and taste substances of the three kinds of the tea are released in a staged manner. The composite fragrant cold-brewed tea is sweet and mellow in mouth feel, rich in fragrance, and natural in flavor, and is progressive layer by layer,, and the brewing resistance and the leaching speed are notably increased.
Owner:SHENZHEN SHENBAO HUACHENG TECH

Processing method of fresh-and-mellow type and sweet-and-mellow type summer-autumn green tea in tea area north of Yangtze River

ActiveCN108552326ASolve the problem of poor shape uniformityReduce deliveryPre-extraction tea treatmentCataphyllBreakage rate
The present invention relates to a processing method of fresh-and-mellow type and sweet-and-mellow type summer-autumn green tea in tea area north of Yangtze River. A current raw material of "one bud and two leaves" is replaced by two raw materials of "one bud and one leaf" and "single leaf"; a cycle alternation of "long-time spreading for 3-4 h + short-time vibrating for 1-3 min is conducted for 2-3 times; finally, after the vibrating, then the spreading is conducted for 4-6 h; fresh leaves are spread for a total time reaching 10-16 hours to prepare the green tea. The method can realize the processing of the two raw materials to respectively obtain the fresh-and-mellow type green tea and sweet-and-mellow type green tea. A multifunctional strip-tidying machine combines processes of enzyme-deactivating and primary shaping processes; traditional methods of past roller enzyme deactivating and rolling and shaping by a rolling machine are changed; a problem that the color and luster of the summer-autumn green tea are deep and dark is avoided; and the processing method also reduces a breakage rate of tea leaf cells and can effectively solve problems that summer fresh leaves are long in internodes and adjacent blade shapes are large in differences, leading to poor shape uniformity of the product.
Owner:SHANDONG AGRICULTURAL UNIVERSITY

Black tea cornflake and production method of same

The invention provides a black tea cornflake and a production method of the same. The black tea cornflake can be produced via the following production method which comprises the following steps: uniformly mixing 55-65 parts by weight of waxy corn flour, 20-30 parts by weight of sweet corn flour, 2-4 parts by weight of black tea flour, and 15-25 parts by weight of water; conveying the ingredients into a double-screw extruder to perform extrusion moulding; preparing cornflake with a thickness of 0.2-0.4 mm via granulating and flake-pressing; roasting the cornflake for 8-10 minutes at a temperature of 150+/-5 DEG C; cooling to 55+/-2 DEG C; uniformly spraying 5-8 parts by weight of melted beewax on the surface of the cornflake; and rapidly cooling to a room temperature, and then obtaining the black tea cornflake. As the beewax is sprayed during the production process, the soaking resistance of the black tea cornflake provided by the invention in a liquid food is better than the soaking resistance of the traditional cornflake, and the black tea cornflake can also be prevented from absorbing moisture during a storage process simultaneously. Via the added black tea flour and the sprayed beewax in the ingredients, the nutrition of the cornflake is enhanced, and the varieties of the cornflake are enriched.
Owner:HARBIN PATERNA BIOTECH DEV

Banana cornflake and preparation method thereof

The invention provides a banana cornflake. The banana cornflake is prepared by the following preparation method: uniformly mixing 55-65 weight parts of waxy corn powder, 20-30 weight parts of sweet corn powder, 2-4 weight parts of banana powder and 15-25 weight parts of water; feeding the mixture to a twin-screw extruder for extruding and forming; pelleting and tabletting the extruded and formed mixture to prepare a cornflake which is 0.2-0.4 millimeter thick; roasting the cornflake at 150 DEG C plus (minus) 5 DEG C for 8-10 minutes; uniformly spraying 5-8 weight parts of molten bee wax to the surface of the cornflake when the roasted cornflake is cooled to 55 DEG C plus (minus) 2 DEG C, quickly cooling the roasted cornflake to the room temperature to acquire the banana cornflake. The bee wax is added in the preparation process, and so soaking resistance of the banana cornflake in liquid food is better than that of the traditional cornflake; simultaneously, the banana cornflake can be prevented from absorbing moisture in a storage process. The banana powder and the sprayed bee wax are added to the ingredients, so that the nutrition of the cornflake is increased, and the variety of the cornflakes is enriched.
Owner:HARBIN PATERNA BIOTECH DEV
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