34results about How to "No floating" patented technology

The invention discloses a processing method of a compound vegetable protein beverage, which belongs to the technical field of vegetable protein beverage processing. The processing method comprises: (1), 0.1 to 2.5 parts by weight of almonds, 0.1 to 2.5 parts by weight of walnut kernels, 0.1 to 5 parts by weight of peanut kernels, 0.1 to 12 parts by weight of sweeteners, and 0.1 to 1 parts by weight of composite stabilizers Add it into a preparation container, add water to 100 parts by weight, stir and mix evenly; (2), boil; (3), at 85-95°C, use pressures of 2-10MPa and 15-40MPa to homogenize in sequence; ( 4), filling, sealing, and sterilization; wherein, the composite stabilizer in step (1) includes: 0.1 to 0.45 parts of polyglycerol fatty acid ester; 0.05 to 0.45 parts of sodium bicarbonate or 0.02 to 0.45 parts of sodium tripolyphosphate or Their combination; 0.01-0.1 part of citric acid or 0.02-0.2 part of sucrose fatty acid ester or their combination; in step (1), almonds, walnut kernels and peanut kernels are added to the preparation container in the form of mince or slurry. The compound vegetable protein beverage obtained by the processing method has good stability.

The invention is a method for dynamically controlling the anti-floating of the basement construction process based on BIM technology, which belongs to the field of building anti-floating technology. Aiming at the problem that the existing method cannot save energy consumption and ensure the safety of the basement construction process at the same time, the technical scheme is as follows: a method based on The method of BIM technology to dynamically control the anti-floating process of the basement construction process includes the following steps: Step 1, establish a BIM parametric model; Step 2, generate a 4DBIM model, and obtain the curve of the upper load changing with time; Step 3, input the upper load and groundwater level The relationship or curve of the groundwater level and the relationship or curve of the groundwater level changing with time; Step 4, calculate the maximum water level control curve that changes with the upper load; Step 5, detect the groundwater level; Step 6, when the groundwater level at a certain moment When the value exceeds or is equal to the value corresponding to the dynamic alarm value curve at the same moment, the control water level is within the safe range. The method of the invention saves energy consumption and ensures the safety of the basement construction process.

The invention provides a transmission belt tensioning device of a carding machine. The carding machine comprises a wall plate. The transmission belt tensioning device comprises a guide rail plate, a lower sliding seat, an upper sliding seat, a traction regulating screw rod and a sliding seat locking mechanism, wherein the guide rail plate is connected to the outward side of the wall plate; the upper sliding seat is matched with the guide rail plate; one side, facing a tensioning wheel, of the upper sliding seat is provided with a tensioning wheel support half shaft; the tensioning wheel is arranged on the tensioning wheel support half shaft; the lower sliding seat is matched with the guide rail plate; the upper end of the traction regulating screw rod is matched with the upper sliding seat; the lower end of the traction regulating screw rod is matched with the lower sliding seat; the sliding seat locking mechanism is connected between the lower sliding seat and the guide rail plate. The selective regulating function is realized; the tensioning regulating requirements on redundant transmission belts are met; the lower sliding seat is limited in a regulated position through the sliding seat locking mechanism, and is maintained in the regulated positioned through the traction regulating screw rod and the upper sliding seat at the same time, so that the upper and lower sliding seats cannot generate the floating conditions; the tensioning effect of the tensioning wheel on the transmission belt is ensured.

The invention discloses a compound emulsion stabilizer containing 12.5 to 20 percent of k type carrageenan, 12.5 to 58.3 percent of HLB which is 11 to 15 of sucrose ester, 25 to 50 percent of molecular distilled monoglyceride and 0 to 40 percent of hydroxylating modified soybean phosphatide, wherein the percent is the mass percent of each component accounting for the total compound emulsion stabilizer. The invention also relates to ultra-high-temperature sterilized milk containing the compound emulsion stabilizer. By the compound emulsion stabilizer, the shelf life of an ultra-high-temperature sterilized milk product containing the compound emulsion stabilizer can be prolonged from 6 months to 9 months, the tissue state is favorable, and protein precipitation and obvious fat suspension can not occur; and the production pressure of an enterprise is further slowed down, the circulation period of batch products is increased, and the loss of the enterprise is lowered.