40results about How to "Reduce moisture retention" patented technology

A growth medium for plants or mushrooms, the medium comprising sugar cane mill mud and non sphagnum-peat material selected from the group consisting of a non-sphagnum peat and coconut fibre.

The invention relates to a polaribacter sp. and an application. Luojia Mountain in Wuchang district, Wuhan, China, and the preservation number is CCTCC No. M2013437. The bacterial strain can secrete a lot of polaribacter sp extracellular polysaccharide. The polysaccharide has good rheology property, is capable of absorbing moisture, preserving moisture, removing activity of organic free radical, hydroxyl radical and oxyradical, and has the characteristics of non toxicity and no stimulation.

The present invention is related to: (1) a cosmetic preparation containing an emulsifying agent, 1,3-propanediol (PDO) and a PDO difatty acid ester, wherein the fatty acid constituting the PDO difatty acid ester is composed of one or more fatty acids selected from among isostearic acid, n-octanoic acids, and n-decanoic acids; and a method for producing the cosmetic preparation; (2) a composition for cosmetic preparations, which contains the PDO difatty acid ester; a cosmetic preparation containing the composition for cosmetic preparations; and a method for producing the cosmetic preparation; and (3) a cleanser for industrial use, which contains a PDO difatty acid ester that has a fatty acid residue of an n-octanoic acid and a fatty acid residue of an n-decanoic acid. The cosmetic preparation, the composition for cosmetic preparations, and the cosmetic preparation containing the composition for cosmetic preparations have excellent cleansing properties, low irritation, moisturizing properties and feeling of use, while being reduced in the burden on the environment. The cleanser for industrial use has excellent cleansing properties and low corrosion properties, while being reduced in the burden on the environment.

The invention relates to the technical field of medical materials, in particular to an antibacterial fiber composition and its fabric and its application. The antibacterial fiber composition includes the following components in parts by weight: 45-50 parts of chitin fiber, 15-20 parts of seaweed fiber 30‑40 parts of kapok fiber, which has the advantages of high antibacterial and mildew resistance, instant water absorption and quick drying.

The invention discloses black currant jam for bread with a long quality guarantee period and a preparation method thereof. The black currant jam mainly comprises the following components: 20 to 25 percent of flesh and pulp of black currant, 7.5 to 11.5 percent of modified starch, 3.8 to 6 percent of sugar alcohol, 2.2 to 3.7 percent of edible colloid, 0.3 to 1.1 percent of edible emulsifier, 4.4 to 9.7 percent of sucrose, 27 to 34.6 percent of syrup and 1 to 3 percent of grease. The preparation method comprises the following steps of: mixing the modified starch, the sugar alcohol, the edible colloid, the edible emulsifier, a preservative and the sucrose and stirring uniformly; adding water, the syrup and the grease, raising the temperature to 90 to 95 DEG C, and keeping the temperature until the gelatinization is complete; adding the flesh and pulp of the black currants, continuing to stir and keep the temperature, and controlling the content of a solid matter to 65 to 68 percent; andreducing the temperature, and adding an acidity regulator and an edible essence to obtain the black currant jam for the bread with the long quality guarantee period. The black currant jam for the bread with the long quality guarantee period has the advantages that: the jam has soft texture, moist mouthfeel, rich taste, high water content and low water activity, and is baking-resistant, the sugar degree is 65 to 70 degrees, the water activity is 0.75 to 0.8, and the quality guarantee period of finished bread containing the jam is 3 to 6 months.

The invention belongs to the technical field of preparation of phenolic resin, and specifically discloses a high moisturizing phenolic resin and a preparation method thereof. That is, start the stirring mechanism, pump the preheated phenol into the reaction kettle in a vacuum state, pump water into the reaction kettle in proportion, add a catalyst, heat up, and when the temperature reaches 58 ℃, add solid formaldehyde in batches, After adding solid formaldehyde, slowly heat up to 59°C, keep the temperature at 58-59°C for 240 minutes, cool down to 50°C, add sulfuric acid for neutralization, pH reaches 7-7.5, filter the resin through a plate-and-frame filter, and filter out The impurities are suspended in the resin, and then the resin enters the dehydration kettle for vacuum dehydration, and the viscosity is adjusted to 5-8pa by adding a solvent, then a silane coupling agent is added, and the material is discharged to obtain a phenolic resin with a methylol content of 38-45%. The iron groove material produced by using the phenolic resin is placed for 20-30 days, and the volume density of the compact sample block is 2.8-3g / cm ‑3 During the period, the production and supply cycle and the construction cycle of the iron ditch of the steel plant were extended.

The invention discloses a personnel cleaning composition. The personnel cleaning composition comprises, by weight, 1-20% of a decontamination surfactant, 0.01-15% of Tuwei rose flower extract, and the balance of deionized water, and also comprises other assistants. The personnel cleaning composition containing Tuwei rose flower extract has the advantages of easy formula production, high foam output, low irritation, increase of the moisture retention property of skins, and good rinsability, and is especially suitable for washing and / or conditioning keratin substances, such as hair or skins.

The invention discloses a processing method of halva, which comprises the following preparation steps: (1) weighing raw materials; (2) mixing and frying peanut kernels and walnut kernels, cooling and grinding them to obtain auxiliary material powder; (3) mixing wheat flour , red bean powder, apple pollen and auxiliary material powder are mixed evenly, add xylitol, condensed milk, camellia oil, emblical juice, preservative, custard powder and mix evenly to make a mixture; (4) Put the mixture into the mold Make the crisp candy base; (5) Take out the crisp sugar base, coat the surface with a layer of mixed slurry accounting for 1-3% of the weight of the crisp sugar base, and make a hole in the middle of the crisp sugar base, and dry it in the drying equipment , temperature 230-250 ℃, time 30-50 minutes, after drying, let it stand for cooling, and pack; the mixed slurry consists of 2-3 parts of high maltose syrup, 3-5 parts of honey, 1-3 parts of lemon juice and 2-4 parts Mix water evenly, boil at 100-120°C for 2-3 hours, and make after cooling. The halva prepared by the invention avoids cracking after long-term storage, prolongs the shelf life, and the prepared halva has a good taste, and seldom falls off when eaten.