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30results about How to "Reduce gelatinization" patented technology
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Polyamide resin composition
A polyamide resin composition comprising a polyamide (X) having a diamine constituent unit which is mainly composed of a m-xylylenediamine unit and a dicarboxylic acid constituent unit which is mainly composed of an adipic acid unit; and specific amounts of a phosphorus acid antioxidant and alkaline component. The polyamide (X) is characterized by a specific range of terminal-group concentration balance and a specific amino-group reaction rate. This composition can simultaneously achieve inhabitation of yellow discoloration and reduction of number of gels or fish eyes.
Owner:MITSUBISHI GAS CHEM CO INC
Preparation method of whole highland barley grain cereals and complex cereals
InactiveCN104187401ANo brokenOutstanding roasted aromaFood preparationBiotechnologyQinghai tibet plateau
The invention provides a preparation method of whole highland barley grain cereals and complex cereals. According to the preparation method, selected highland barley in Qinghai-Tibet plateau is taken as a raw material, and the whole highland barley grain cereals are prepared by the steps of removing impurities in the raw material, peeling, screening, washing, soaking, curing, tabletting, drying and the like, wherein the curing is performed by stir-frying at the temperature of 200-300 DEG C for 3-10min or by cooking at the temperature of 80-150 DEG C and under the high pressure of 20-50KPa for 2-8min. The preparation method provided by the invention has the advantages of simple processing steps and easiness in operation, and the situation that the taste of a product becomes poor after aging of highland barley starch is overcome. Complete highland barley grains are adopted, are not broken in the processing process and contain an appropriate amount of bran, so that nutritional ingredients in the highland barley can be retained to the greatest extent; the whole highland barley grain cereals are convenient to eat in a dry state, be brewed or cooked for eating and are suitable for all ages.
Owner:QINGHAI HUASHI TECH INVESTMENT MANAGEMENT CO LTD
Polyamide resin composition
A polyamide resin composition comprising a polyamide (X) having a diamine constituent unit which is mainly composed of a m-xylylenediamine unit and a dicarboxylic acid constituent unit which is mainly composed of an adipic acid unit; and specific amounts of a phosphorus acid antioxidant and alkaline component. The polyamide (X) is characterized by a specific range of terminal-group concentration balance and a specific amino-group reaction rate. This composition can simultaneously achieve inhabitation of yellow discoloration and reduction of number of gels or fish eyes.
Owner:MITSUBISHI GAS CHEM CO INC
Cationic starch as well as preparation method and application of cationic starch
ActiveCN104193839AHigh degree of cationic substitutionImprove emulsion stabilityWater-repelling agents additionPaper coatingOrganic solventAqueous solution
The invention discloses a cationic starch as well as a preparation method and application of the cationic starch. The preparation method comprises the steps of (1) mixing starch and a water solution of 50-90% of organic solvent, and then, placing the mixture into a reaction vessel; (2) adding a catalyst, stirring and heating to 50-90 DEG C; (3) adding an etherifying agent, and reacting for 1-5h; (4) adding an oxidant, and reacting for 10-60 minutes; (5) adding acid until the pH value of the reaction system is up to 4-7; and (6) carrying out vacuum drying at the temperature of 50-90 DEG C and the vacuum degree of 0.07-0.1MPa to obtain the cationic starch. If the cationic starch obtained by using the preparation method disclosed by the invention is used as an AKD (Alkyl Ketene Dimer) emulsifier, the stability time of the AKD emulsifier at normal temperature can exceed three months.
Owner:GUANGZHOU TINCI MATERIALS TECH +1
Special handwork plasticine for English course and preparation method thereof
The invention relates to special handwork plasticine for English course, which is used for showing English characters or words to be learned on a blackboard in forms of plasticine characters during English teaching at schools and kindergartens so as to enhance the teaching interestingness. The special handwork plasticine for English course is prepared from the following raw materials in parts by weight: 30 parts of resin clay, 10 parts of pectin, 0.5 part of bone glue, 5 parts of aloe gel, 40 parts of modified corn starch, 10 parts of glutinous rice flour, 5 parts of neodymium iron boron magnetic material powder, 3 parts of almond oil, 1 part of palm oil, 1 part of chamomile essential oil, 0.2 part of pericarpium granati extract, 0.5 part of refined salt, 3 parts of calcite powder, 20 parts of flour, 0.5 part of calcium stearoyl lactylate, 0.2 part of sodium tripolyphosphate, 0.2 part of polymethylphenyl siloxane liquid, 5 parts of kieselguhr, 0.5 part of food coloring and 10 parts of water. In the invention, the English characters or words to be learned are shown on the blackboard in forms of plasticine characters so as to enhance the teaching interestingness and realize the characteristics of environmental protection, no toxin, harm or crack, antibacterial property, good forming property, moderate hardness and convenience in demoulding.
Owner:HEBI COLLEGE OF VOCATION & TECH
Chinese yam polysaccharide extraction method
The invention relates to the field of plant polysaccharide extraction, and discloses a Chinese yam polysaccharide extraction method. The method comprises the steps of (1) mixing Chinese yam and a urea-choline chloride eutectic solvent, carrying out heating extraction, cooling, and separating to obtain an extracting solution; (2) mixing the extracting solution obtained in the step (1) with an enzyme, carrying out enzymolysis, and carrying out solid-liquid separation on an enzymolysis product to obtain a filtrate; and (3) carrying out alcohol precipitation on the filtrate obtained in the step (2), and washing to obtain a crude Chinese yam polysaccharide precipitate. According to the extraction method, starch contained in the Chinese yams can be effectively removed, the extraction efficiencyof the Chinese yam polysaccharide is improved, and the extraction method is environmentally friendly, efficient and free of pollution.
Owner:HUNAN AGRICULTURAL UNIV
Novel compound emulsifier for food
The invention discloses a novel compound emulsifier for a food. The novel compound emulsifier comprises the following components in parts by weight: 20-40 parts of glycerin monostearate, 30-50 parts of sucrose fatty acid ester, 10-30 parts of propylene fatty acid ester, 4-10 parts of calcium stearoyl lactylate, 20-40 parts of wheat germ powder, 2-6 parts of ascorbic acid, 2-6 parts of sorbitol, 10-20 parts of tween-60, 2-8 parts of aluminum ammonium sulfate and 3-9 parts of sodium bicarbonate. The novel compound emulsifier has a good emulsifying effect, a making process of the food is simplified and the making cost of the food is reduced.
Owner:ZHEJIANG XIAOERHEI FOOD
Method for separating and purifying jujube polysaccharide from plants
InactiveCN110760011AReduce gelatinizationReduce degradationBulk chemical productionBiotechnologyMicrowave power
The invention provides a method for separating and purifying jujube polysaccharide from plants. The raw materials containing jujube polysaccharide are added with water or ethanol solution in a material-liquid ratio of 1:1-1:30, a formed mixture is fully mixed uniformly, and microwave extraction is carried out under a microwave power of 100-800W for 1-30min to obtain crude extract of jujube polysaccharide; under the conditions that the extraction temperature is 30-80 DEG C, the extraction pressure is 16-30MPa, the extraction time is 0.5-3h, and the CO2 flow rate is 5-8L / min, the crude jujube polysaccharide extract is subjected to extraction by using supercritical carbon dioxide extraction technology to obtain jujube polysaccharide extraction liquid, ethanol solution with the volume fractionof 60%-99% is added into the jujube polysaccharide extraction liquid, and then the mixture is subjected to centrifuging to obtain a precipitate, and the precipitate is dried to obtain jujube polysaccharide.
Owner:ZHEJIANG LIZIYUAN FOOD CO LTD
Household rice noodle machine
ActiveCN104642865APoor feedingImprove water absorptionFood shapingFood preparationEngineeringRice flour
The invention relates to a household rice noodle machine which comprises a base, a crushing, extruding and forming system, a heating device and a driving system, wherein the crushing, extruding and forming system comprises an extruding and grinding cavity, a screw rod and a forming die head; the heating device is used for heating the extruding and grinding cavity; a feed inlet is formed in one end of the extruding and grinding cavity while the forming die head is formed at the other end of the extruding and grinding cavity; the screw rod is located in the extruding and grinding cavity, and is sequentially provided with a material propelling section, a coarse crushing section, a fine crushing and grinding section and an extruding section along the direction from the feed inlet to the forming die head; the screw rod is integrally formed; grinding helical teeth are uniformly distributed in the circumferential direction of the fine crushing and grinding section; grinding straight teeth corresponding to the grinding helical teeth are formed in the extruding and grinding cavity; the grinding straight teeth are uniformly distributed on the inner surface of the extruding and grinding cavity; a grinding slot is formed between every two adjacent grinding straight teeth; and a grinding gap h1 is formed between each grinding straight tooth and the grinding helical tooth. The household rice noodle machine provided by the invention is provided with the screw rod and the extruding and grinding cavity which is matched with the screw rod, and rice noodles which are relatively good in taste and appearance are prepared.
Owner:JOYOUNG CO LTD
Cooking equipment control method and device, computer equipment and storage medium
PendingCN112426017AReduce cooking timeAvoid excessive gelatinizationTemperatue controlWarming devicesStarch gelatinizationRice dishes
The invention relates to a cooking equipment control method and device, computer equipment and a storage medium, and the method comprises the steps: responding to a starting instruction, entering a preheating stage, heating an object in a pot to a preset preheating temperature interval in a full-power mode, entering a soaking stage within a preset soaking duration when the preheating duration is exceeded, and entering a heating stage when the soaking duration is exceeded; heating the object in the pot to a preset soaking temperature interval in a first power duty ratio mode; when the soaking duration is exceeded, entering a boiling stage, and heating the object in the pot to a preset boiling temperature interval in a second power duty ratio mode in the preset boiling duration in the boiling stage; when the boiling duration is exceeded, delaying the preset braising duration, and pushing a cooking completion prompt message. According to the control scheme of the cooking equipment, the starch gelatinization degree can be reduced from different stages of temperature and heating power control of rice cooking, and the digestion resistance of starch in the rice can be improved.
Owner:GREE ELECTRIC APPLIANCES INC
Preparation method of preboiled rice
InactiveCN109730251AHigh nutritional valueHigh meal rateSeed preservation by heatingUltra high pressureHigh pressure
The invention relates to a preparation method of preboiled rice, and belongs to the technical field of food processing technologies. The preparation method comprises the following steps of cleaning and grading, segmented soaking, ultra-high-pressure treatment, steaming and gelatinization, drying and rice husking and milling; wherein segmented soaking comprises the steps that firstly, rice after cleaning and grading is soaked for 0.5-1 h at 80-90 DEG C and then soaked for 1-2 h at 50-70 DEG C until the moisture content of the rice reaches 32-35%. The preparation method of the preboiled rice hasthe advantages that adopted temperature varying soaking can greatly shorten the soaking time of the preboiled rice; the combination of the ultra-high-pressure treatment can make the distribution of the moisture in the rice more uniform, thereby improving the gelatinization degree of the preboiled rice, and shortening the steaming time, so that the gelatinization of the preboiled rice is more uniform, the white heart grains of the preboiled rice is eliminated, the rice color also becomes light, the appearance of the preboiled rice is more uniform, and the acceptability of customers can be greatly improved.
Owner:ANHUI AGRICULTURAL UNIVERSITY
Whole corn powder and preparation method thereof
The invention discloses whole corn powder and a preparation method thereof. The method comprises the following steps of after the corn seed cleaning, soaking and sterilization are performed; after the soaking and water absorption, the corn enters a low-temperature low-humidity and illumination-free condition to be subjected to germination culture; after the crude powder preparation, the moisture is regulated; wild extrusion treatment is performed; after fine crushing, the whole corn powder can be obtained. The limited germination and the wild extrusion are combined; the content of first limiting amino acid lysine of the obtained whole corn powder is increased from 21.33 mg / g to 29.85mg / g protein; the ratio of the soluble dietary fiber to the total dietary fiber is increased from 15.11 percent to 50.88 percent; the fat content is decreased from 3.62 percent to 1.83 percent; the nutrition and health valve is obviously improved.
Owner:CROP RES INST SHANDONG ACAD OF AGRI SCI
Spray for relieving oral and throat diseases, and preparation method thereof
ActiveCN109464540AStrong medicineGood antibacterial and anti-inflammatory effectAnthropod material medical ingredientsAerosol deliveryDiseaseInflammation
The invention discloses a spray for relieving oral and throat diseases, and a preparation method thereof. The spray is prepared from the following raw materials in parts by weight: 3-5 parts of Baiyaojian (cake-shaped traditional Chinese medicine prepared by fermenting the fruit of Chinese magnoliavine with tea), 3-5 parts of green tea, 3-5 parts of mint, 0.05-0.1 part of polyvinylpyrrolidone, 0.12-0.15 part of sweetening agent, 0.03-0.05 part of menthol, 5-10 parts of ethanol, and 90-95 parts of water. Through the precipe and the screening of the additives, the problem that the Baiyaojian isobvious in sour taste and bad in compliance can be well solved, the prepared spray is sprayed into the oral cavity, the medicine liquid immediately contacts with the oral cavity and the throat sufficiently, the oral and throat diseases can be effectively relieved. The spray has good effects of diminishing inflammation, relieving pain and sore throat, is convenient for use, and has the special flavors of the green tea and the mint, the breath is fresh after using the spray, and the spray is a good medicine in household necessities.
Owner:GUANGDONG YIFANG PHARMA
Sweet potato vermicelli having good tenacity
InactiveCN107361353AGood thermal paste stabilityReduced boiling lossFood ingredient as mouthfeel improving agentPotato starchStarch paste
The invention discloses sweet potato vermicelli having good tenacity, and relates to the technical field of vermicelli. The sweet potato vermicelli is prepared through the following steps of (1) preparing materials in parts by weight; (2) preparing starch paste: taking 80 parts by weight of sweet potato starch, adding 50 parts by weight of water and 10 parts by weight of coconut milk, and performing sufficient stirring to obtain starch paste; (3) preparing thickened soup: heating the remaining water to 90 DEG C, then adding the heated water to the starch paste obtained in the step (2), and performing high-speed stirring so that the starch paste is sufficiently gelatinized; (4) performing dough mixing; (5) performing dough kneading; (6) enabling made dough to form vermicelli in a leaking manner; (7) performing cooling and cleaning: fishing out the vermicelli floating on the water surface in a pot, putting the fished-out vermicelli into cold water, performing cooling and performing cleaning; (8) performing cooling in a shady and cool manner and performing refrigerating; and (10) performing drying, and performing packing to obtain finished products. The made sweet potato vermicelli disclosed by the invention not only has good tenacity but also has good mouth feel.
Owner:肥西县金桥红薯专业合作社
A kind of barley hydrolyzate, its preparation method and its application in cosmetics
ActiveCN109223677BGood skin feelReduce gelatinizationCosmetic preparationsToilet preparationsBiotechnologyTyrosine
The invention discloses a preparation method of barley hydrolyzate, comprising the following steps: step (1), pulverizing barley; step (2), adding purified water and enzyme low-temperature hydrolysis; step (3), centrifugal separation, and taking the liquid part Step (4), high temperature inactivation of enzymes, enzyme inactivation and precipitation; Step (5), membrane filtration to obtain permeate and retentate, and retentate drying to obtain barley hydrolyzate. The invention also discloses the barley hydrolyzate prepared by the above preparation method and the application of the barley hydrolyzate in cosmetics. The barley hydrolyzate of the present invention adopts low temperature hydrolysis, does not do high-temperature boiling before hydrolysis, reduces the gelatinization of the starch in the barley as much as possible, reduces the antiseptic performance of the barley water, and effectively controls the sugar content in the barley water; adopt the barley of the present invention The barley hydrolyzate obtained by the preparation method of the hydrolyzate significantly enhances the inhibitory effect on tyrosinase; the skin feeling of the barley hydrolyzate of the present invention is significantly improved, and can replace a high proportion or all of water in cosmetics.
Owner:科丽思化妆品(上海)有限公司
New purpose of sodium polyacrylate to modified starch or starch base foods
InactiveCN111202235AIncrease useReduce gelatinizationOrganic compound food ingredientsBiotechnologyDigestible starch
The invention relates to the technical field of processing of modified starch and starch base food, and particularly provides a new purpose of sodium polyacrylate to modified starch or starch base food. Food-grade sodium polyacrylate is used as an additive and is added to starch in a certain proportion, so that the modified starch or the starch base food is prepared and is used for delaying the digestion rate of the starch or preventing starch ageing or deferring starch gelatinizing. The above description illustrates that the sodium polyacrylate can be applied to preparation of the modified starch or the starch base food, and production of slowly digestible starch, resistant starch and low-GI starch base food, ageing resistant starch, ageing resistant starch base food, heat resistant starch and heat resistant starch base food. The purpose of the sodium polyacrylate is expanded, and a new way is also provided for selection of the modified starch and starch base food additives.
Owner:SHENYANG AGRI UNIV
A household rice flour machine
ActiveCN104642865BCompact structureEasy to disassemble and cleanFood shapingEngineeringTeeth grinding
The invention relates to a household rice noodle machine, comprising a machine base, a crushing extrusion molding system, a heating device, and a drive system. The crushing extrusion molding system includes an extrusion grinding chamber, a screw and a molding die head. Press the grinding chamber for heating. One end of the extrusion grinding chamber is provided with a feed port, and the other end of the extrusion grinding chamber is provided with a molding die. In the direction of the head, there are material propulsion section, coarse crushing section, fine crushing and grinding section and extruding section in sequence. Grinding straight teeth, the grinding straight teeth are evenly distributed on the inner surface of the extrusion grinding chamber, grinding grooves are formed between adjacent grinding straight teeth, and a grinding gap h1 is formed between the grinding straight teeth and the grinding helical teeth. The present invention configures a screw And the extruding and grinding chamber matched with the screw to make rice noodles with better taste and appearance.
Owner:JOYOUNG CO LTD
Cationic starch and its preparation method and application
ActiveCN104193839BReduce reaction efficiencyGelatinization is easyWater-repelling agents additionPaper coatingPolymer sciencePtru catalyst
The invention discloses a cationic starch as well as a preparation method and application of the cationic starch. The preparation method comprises the steps of (1) mixing starch and a water solution of 50-90% of organic solvent, and then, placing the mixture into a reaction vessel; (2) adding a catalyst, stirring and heating to 50-90 DEG C; (3) adding an etherifying agent, and reacting for 1-5h; (4) adding an oxidant, and reacting for 10-60 minutes; (5) adding acid until the pH value of the reaction system is up to 4-7; and (6) carrying out vacuum drying at the temperature of 50-90 DEG C and the vacuum degree of 0.07-0.1MPa to obtain the cationic starch. If the cationic starch obtained by using the preparation method disclosed by the invention is used as an AKD (Alkyl Ketene Dimer) emulsifier, the stability time of the AKD emulsifier at normal temperature can exceed three months.
Owner:GUANGZHOU TINCI MATERIALS TECH +1
A grain circulation dryer based on graphene far-infrared heating and its drying method
ActiveCN113632833BReduce drying energy consumptionDry evenlySeed preservation by dryingInfraredThermodynamics
The invention discloses a grain circulation dryer based on graphene far-infrared heating and a drying method thereof. Each adjacent two far-infrared heating components and ventilation and dehumidification components are arranged at intervals up and down, and the grain storage components are arranged along the height direction from top to bottom. Above the first far-infrared heating component, there is a synchronous grain discharge module between the last ventilating and dehumidifying component and the collecting hopper at the bottom; the grain materials in the collecting hopper are conveyed to the elevator through the screw conveyor and the hoist At the top, the grain flow direction controller is used to adjust whether the grain material enters the discharge pipe to be discharged from the dryer or enters the grain storage assembly to be dried again. The present invention is based on the principle that the graphene material emits infrared rays at low temperature after electrification, and the surface temperature of the emission source can be precisely adjusted within the range of 40-80°C, and utilizes the characteristic of being able to directly contact with grain materials to fully improve drying quality and efficiency and reduce production costs.
Owner:NANJING AGRI MECHANIZATION INST MIN OF AGRI
Method for producing cereal milk
ActiveCN114190439AGuaranteed qualityEnsure safetyMilk preparationMilk preservationBiotechnologyAnimal science
The invention relates to cereal milk and a preparation method thereof, in particular to a method for producing cereal milk by adopting an ultrasonic fluidization water replenishing and / or ohm sterilization process. According to the invention, through combination of ohmic sterilization and ultrasonic fluidization water replenishing, the problems of brown stain of milk base materials, serious heat loss of particle surfaces and the like caused by the fact that solid and liquid of cereal milk products cannot be heated at the same time and the heat intensity of the whole sterilization process is at a relatively high level at present are solved; as the water content is low, cereal grains are generally not suitable for ohmic sterilization; according to the present invention, the rapid cold water supplementing of the grain particles is achieved through the ultrasonic wave fluidization water supplementing technology, and the natural characteristics of the grains are not damaged while the water content of the particles is increased, such that the ohmic sterilization of the grain particles is achieved so as to obtain the grain milk with characteristics of complete particles and good taste.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Special handmade plasticine for English courses and its production method
The invention relates to special handwork plasticine for English course, which is used for showing English characters or words to be learned on a blackboard in forms of plasticine characters during English teaching at schools and kindergartens so as to enhance the teaching interestingness. The special handwork plasticine for English course is prepared from the following raw materials in parts by weight: 30 parts of resin clay, 10 parts of pectin, 0.5 part of bone glue, 5 parts of aloe gel, 40 parts of modified corn starch, 10 parts of glutinous rice flour, 5 parts of neodymium iron boron magnetic material powder, 3 parts of almond oil, 1 part of palm oil, 1 part of chamomile essential oil, 0.2 part of pericarpium granati extract, 0.5 part of refined salt, 3 parts of calcite powder, 20 parts of flour, 0.5 part of calcium stearoyl lactylate, 0.2 part of sodium tripolyphosphate, 0.2 part of polymethylphenyl siloxane liquid, 5 parts of kieselguhr, 0.5 part of food coloring and 10 parts of water. In the invention, the English characters or words to be learned are shown on the blackboard in forms of plasticine characters so as to enhance the teaching interestingness and realize the characteristics of environmental protection, no toxin, harm or crack, antibacterial property, good forming property, moderate hardness and convenience in demoulding.
Owner:HEBI COLLEGE OF VOCATION & TECH
Method for improving antibacterial activity of sponge cake, sponge cake and preparation method of sponge cake
PendingCN113142268AIncrease specific volumeLight weightDough treatmentBakery product preservationBiotechnologyAntibacterial activity
The invention belongs to the field of food processing, and particularly relates to a method for improving antibacterial activity of a sponge cake, the sponge cake and a preparation method of the sponge cake. The sponge cake is prepared from 100 to 200g of weak strength flour, 100 to 200g of sugar, 4 to 8 whole eggs and chitosan oligosaccharide, wherein relative to the weak strength flour, the addition amount of the chitosan oligosaccharide is 0.2-2wt%. The chitosan oligosaccharide can improve the eating quality of the cake, keep the cake soft and elastic, and delay aging; and in addition, the chitosan oligosaccharide has good biological activity, especially antibacterial activity, therefore the total number of bacterial colonies and growth of mould in the cake can be inhibited, and the storage quality of the cake is prolonged.
Owner:WUHAN POLYTECHNIC UNIVERSITY
A kind of spray for alleviating mouth and throat discomfort and preparation method thereof
ActiveCN109464540BRelieve discomfortGood anti-inflammatory, pain-relieving and throat-relieving effectAnthropod material medical ingredientsAerosol deliveryBiologyThroat discomfort
The invention discloses a spray for alleviating discomfort in the mouth and throat and a preparation method thereof. 0.05-0.1 parts of vinylpyrrolidone, 0.12-0.15 parts of sweetener, 0.03-0.05 parts of menthol, 5-10 parts of ethanol, and 90-95 parts of water. Through the screening of formula and additives, the present invention solves the problems of obvious sour and astringent taste of Baiyao decoction and poor compliance. The prepared spray is sprayed into the oral cavity, and the medicinal liquid is in full contact with the oral cavity and throat, which can effectively relieve the Mouth and throat discomfort, good anti-inflammatory, analgesic and sore throat effects, easy to use, and has a special flavor of green tea mint, fresh breath after use, is a must-have medicine for home use.
Owner:GUANGDONG YIFANG PHARMA
Baked steamed bread and manufacturing method thereof
Owner:东莞市圣心食品有限公司
Preparation method of acetylated modified high-amylose corn starch
The invention relates to a preparation method of acetylated modified high-amylose corn starch, which comprises the following steps: (1) dispersing high-amylose corn starch in a sodium sulfate solution to prepare a starch emulsion; (2) dropwise adding a sodium hydroxide solution for activation, and after the reaction, adjusting the pH value with hydrochloric acid to terminate the activation so as to obtain activated high-amylose corn starch; (3) heating in a water bath and stirring, adjusting the pH value by using a sodium hydroxide solution, dropwise adding vinyl acetate to carry out acetylation reaction, and adjusting the pH value of the reaction solution by using hydrochloric acid after the reaction; and (4) cooling the reaction liquid to room temperature, washing, carrying out suction filtration, drying, grinding, and sieving to obtain the product. According to the method, used equipment is simple, processing is convenient, the starch processing degree is high, the obtained modified high-amylose corn starch particles are complete, the transparency of starch paste is increased, the gelatinization enthalpy is reduced, the thermal stability is improved, industrial production is facilitated, the method is more suitable for processing and manufacturing gel products, and the application field of grain processing is expanded.
Owner:HENAN UNIVERSITY OF TECHNOLOGY
A kind of preparation method of Lianzhi anti-inflammatory tablet
ActiveCN107823152BImprove quality and efficiencyIncrease productivityAntiviralsPill deliveryPharmaceutical drugPharmaceutical Aids
Owner:NANHAI PHARMA CHONGQING
Method for preparing konjac cake
ActiveCN108576126AGood appearanceGood qualityDough treatmentModified nutritive productsAdditive ingredientWhole egg
The invention discloses a method for preparing konjac cake. The method comprises the following steps: mixing wheat flour, whole egg liquid, oil, edible salt, konjac powder and ground pepper, adding water into the mixture, and performing kneading to obtain dough; sealing the prepared dough, performing standing and loosening to prepare a dough sheet; cooking the prepared dough sheet with high pressure steam, and performing roasting treatment to obtain a konjac cake semi-finished product; and finally, performing microwave drying on the prepared konjac cake semi-finished product to prepare a konjac cake finished product. The konjac cake prepared by the method has a good shape, good color, good taste, high nutritional ingredients and long preservation period, is safe and convenient to eat, andis not easily deteriorated.
Owner:SHAANXI UNIV OF SCI & TECH
Process for producing colorless transparent health care tequila
InactiveCN1320094CIncrease health functionPlay a role in flavoringAlcoholic beverage preparationPlant ingredientsDistillationTraditional medicine
The invention discloses the process for preparing colorless transparent health care distilled liquor which comprises, using unstrained spirits for making white spirit and medicinal materials for making health care wine as raw material, disintegrating the medicinal raw material to obtain soup and disintegrated medicinal materials, mixing the soup and disintegrated medicinal materials with the unstrained sprits homogeneously for distillation. The unstrained sprits can be substituted by white spirit.
Owner:祝小冬
A fluidized bed dryer based on graphene far-infrared heating and drying method thereof
ActiveCN113606872BImprove qualityReduce gelatinizationDrying solid materials with heatDrying gas arrangementsFluidized bed dryingInsulation layer
The invention discloses a fluidized bed dryer based on graphene far-infrared heating and a drying method thereof. An air expansion pipe is arranged under the dryer to communicate with the bottom air supply channel, and the other end of the bottom air supply channel is connected to the air outlet of a centrifugal fan. The air inlet of the centrifugal fan is equipped with a return air pipe assembly, which is connected to the air outlet above the dryer through the air return pipe assembly. The top of the dryer is also equipped with a feeder; The inner wall of the drying chamber is provided with a graphene far-infrared radiation plate, the bottom of the main drying chamber is provided with a bottom punching plate, the top side wall of the main drying chamber is provided with an outlet punching plate, and the main drying chamber is equipped with a far-infrared heating plate. The plate group, the far-infrared heating group includes several graphene far-infrared radiation plates arranged at equal intervals. The invention can greatly improve the quality and drying rate of dried small-grain agricultural product materials (such as rice, wheat, rape, etc.), and reduce drying energy consumption.
Owner:NANJING AGRI MECHANIZATION INST MIN OF AGRI
A kind of preparation method of konjac paste
ActiveCN108576126BNot easy to gelatinizeFinished StrengthDough treatmentModified nutritive productsBiotechnologyWhole egg
The invention discloses a preparation method of konjaku paste. After mixing wheat flour, whole egg liquid, oil, salt, konjac fine powder and pepper powder, water is added to make dough; the prepared dough is sealed and left to relax to make dough Then, the prepared dough is aged by high-pressure steam, and then baked to obtain a semi-finished product of konjac paste; finally, the prepared semi-finished product of konjac paste is microwave-dried to make a finished product of konjac paste. The konjac paste prepared by the invention has good shape, good color, good taste and high nutritional content, safe and convenient to eat, long shelf life and not easy to deteriorate.
Owner:SHAANXI UNIV OF SCI & TECH
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