67results about How to "Thick texture" patented technology

A new and distinct lettuce variety designated ‘PX 237’, characterized by having a distinct iceberg-like texture in a non-heading variety, a thick leaf texture, lack of an obvious mid-rib, a short open growth habit, and jagged leaf margins.

The invention relates the manufacturing technique of high sley abrasive material, comprising preparation of raw material, certification, warping, making grey cloth, dyeing, preboarding plucking, shaping, grinding hair, water scrubbing and drying. The face fabric made with the said technology is tight, thick, novel style, cubic effect, fashion and good hand feeling.

The invention belongs to the technical field of food processing and relates to a yogurt stabilizer. The weight ratio of various components of the yogurt stabilizer is as follows: sodium carboxymethyl cellulose:starch:agar:edible gum is equal to (10-40):(0.5-60):(0.5-20):(0.1-40), wherein the edible gum is one of pectin, xanthan gum, guar gum or locust bean gum, and the starch comprises modified starch, native starch, cross-linked starch and esterified starch. The preparation process is simple, reliable in principle, good in stability, long in shelf life of products, good in edible safety, smooth in taste and environment-friendly.

The invention discloses a production process of a colorful double-warped jacquard light-shading fabric, which sequentially includes: A, selecting materials; B, post-weaving preparing; C, weaving; D, open-width refining and sizing; E, inspecting and packing; and the like. Colorful yarns are used as warps to weave required patterns by colorful double-warped jacquard weave, the patterns are more colorful, black polyester yarns are used as wefts to be woven among the warps by weave design, and the light shading effect is realized. The production process is reasonable and advanced, the materials are environment-friendly, the whole fabric needs no dyeing and is environment-friendly, and the produced jacquard light-shading fabric has the advantages of long pattern duration, high stereoscopic impression, massiveness, distinctiveness in layering, colorfulness , compactness for light shading and the like.

The invention discloses yogurt containing fermented glutinous rice and fruit granules and a preparation method of the yogurt. The yogurt comprises components of raw materials as follows: raw milk, a stabilizer, a leavening agent, a sweet substance, fermented glutinous rice and fruit granules. The preparation method of the yogurt comprises the following steps: (1), the raw milk, the stabilizer and the sweet substance are uniformly mixed to obtain a feed liquid A; (2), the feed liquid A is homogenized, sterilized, and cooled to obtain a feed liquid B; (3), the leavening agent is inoculated to the feed liquid B for fermentation to obtain fermented milk, and the fermented milk is cooled; and (4), the fermented glutinous rice and the fruit granules are added to the cooled fermented milk on line, and cold fermentation is performed after filling to obtain a product. The prepared yogurt containing the fermented glutinous rice and the fruit granules is fine, smooth, and has good rice chewing sensation, mellow and milk scent coordination, both taste of pulp and rice and nutritional values of yogurt, fruit and rice wine, fine and stable texture, good flavor, long quality guarantee period, good stability in shelf period and broader market prospect.

Disclosed is a method of preparing a nutritional emulsion, said method comprising (a) forming an aqueous slurry, substantially free of fat, by combining a food grade surfactant with a polydextrose having an average degree of polymerization of at least about 10; (b) combining and homogenizing the aqueous slurry with fat and protein to form a nutritional emulsion having an aqueous phase comprising from about 10% to 100% by weight of the food grade surfactant and from about 10% to 100% by weight of the polydextrose, wherein the nutritional emulsion has a first viscosity of less than about 300 cps as measured at 20° C. and a second viscosity as measured at between about 0° C. and about 8° C. that is at least 50 cps higher than the first viscosity. The resulting nutritional emulsion may be further characterized by the presence of a V-complex formed by the combination of the food grade surfactant and the polydextrose. The nutritional emulsions develop a surprisingly thick and creamy texture when chilled prior to use.

The invention discloses a pair of knee-protection and warm-keeping trousers which comprises a warm-keeping trousers body and kneecaps arranged on the knee positions of the warm-keeping trousers body, wherein the kneecaps are arranged on the side, close to the human body, inside the warm-keeping trousers body. Lint fibers and khaki fibers are woven in a blended mode to form the warm-keeping trousers body, warps and wefts are mutually woven to form the kneecaps, plush fibers are woven to form the warps, and vinylon fibers are woven to form the wefts. According to the knee-protection and warm-keeping trousers, the lint fibers and the khaki fibers are woven in the blended mode to form the warm-keeping trousers body, so that the knee-protection and warm-keeping trousers are good in warm keeping effect, durable and comfortable to wear; the plush fibers and the vinylon fibers are woven in a blended mode to form the kneecaps, so that the wear resistance is good, the warm keeping effect is very good, and the texture is thick, solid and plump.

The invention relates to the technical field of cashmere and fiber blending and in particular relates to a cashmere and water-soluble fiber blending method. According to the cashmere and water-solublefiber blending method, processes of wool combination, wool combing, gilling, fine combing, drawing, roving, spun yarns, automatic spooling, doubling and yarn twisting are implemented. The method hasone of the following advantages and beneficial effects: by adopting the cashmere and water-soluble fiber blending method provided by the invention, cashmere and a water-soluble fiber are blended together, and a cashmere and water-soluble fiber blended yarn with good property indexes can be produced. After the water-soluble fiber is dissolved, high-count finely spun yarns which are full in fabric appearance, loosened and thick in texture and soft in hand feeling can be made, and the method is simple in process, low in cost and capable of meeting market requirements, and has wide application values in the field of spinning processing.

The present invention relates to a composition for coating keratin fibres, more particularly the eyelashes, characterized in that it is present in the form of a wax-in-water emulsion comprising a combination of at least one glutamic acid derivative and/or salt thereof and at least one alkylpolyglycoside.

The invention relates to a high-temperature-resistant photosensitive label and a processing method thereof, a resin layer is designed, the problem that photosensitive powder fades due to the existenceof acidified substances is avoided, and compared with a traditional rubber adhesive, an epoxy resin adhesive is added, so that the high-temperature-resistant photosensitive label is better in high temperature resistance, thicker in colloid and not prone to falling off.

The invention relates to a blueberry puree hyaluronic acid beverage, which is characterized in that the specific scheme is as follows: A, collecting ripe and purple fresh blueberry fruits, removing impurities, and preserving for later use at the preservation temperature of-1 DEG C to 1 DEG C; B, heating water to 90-95 DEG C, pouring the blueberries, mixing the blueberries with boiled water, continuously heating to 90-95 DEG C, and extracting; C, after the temperature reaches the extraction degree, immediately filtering and extracting juice to obtain blueberry juice; D, proportioning according to the following proportion: 86 to 90 percent of blueberry juice, 10 to 13 percent of erythritol, 0.0002 to 0.0005 percent of hyaluronic acid, 0.001 to 0.003 percent of mangosteen concentrated powder and 0.1 to 0.3 percent of vitamin C; E, uniformly stirring after proportioning, emulsifying for 20 to 30 minutes, and filling and sealing after emulsifying; and F, after filling, carrying out secondary sterilization, and carrying out pasteurization in a sterilization pot at a constant temperature of 95 DEG C for 20-30 minutes, wherein the ratio of the blueberries to the water in the step B is 1: 1, and in the step D, the ingredients comprise 88% of blueberry juice, 11.6% of erythritol, 0.0004% of hyaluronic acid, 0.0002% of mangosteen concentrated powder and 0.0002% of vitamin C.

The invention relates to a culture medium for edible mushrooms. The culture medium comprises the following ingredients (by weight): 15-70 parts of sawdust, 4-23 parts of trimmed branch and leaf powder of white tea, 1-7 parts of white tea powder, 18-25 parts of wheat bran, 0-2 parts of gypsum powder and 1-2 parts of cane sugar. The culture method of the culture medium for edible mushrooms comprises the following steps: 1, weighing the above ingredients in proportion and uniformly stirring, adding water and uniformly mixing; 2, putting the mixture into a bag and pressing, and carrying out sterilization treatment; 3, cooling, punching the sterilization bag to form inoculation holes, inoculating culture spawn for edible mushrooms into the inoculation holes, and sealing the inoculation holes with an aseptic adhesive tape; and 4, culturing in an environment of 22-26 DEG C, cutting off the bag after culture, discharging mycelia and the culture medium out of the bag, and culturing together in a greenhouse. Edible mushrooms obtained by the use of the culture medium have good mouthfeel, have thicky texture, have fragrance and have high edibleness.

The invention provides a method for weaving circled golden carpets. The method includes steps of (1), weaving 'herringbone' stripes; (2), carrying out tufting; (3), carrying flattening, clipping and slicing treatment. According to the technical scheme, the method has the advantages that the circled golden carpets woven by the aid of the method are thick and firm and are difficult to abrade; processes for the 'herringbone' stripes are sophisticated and exquisite, and missing yarn and bottom phenomena can be completely eradicated by the novel method; tufted portions are made of wool materials and are thick in texture and difficult to fall; modern flattening, clipping and slicing technologies are applied to tufting post-treatment, accordingly, the tufted portions can be abundantly and vividly presented, and stereoscopic relief sensation can be enhanced; bottom strips are neat and glittering, patterns are exquisite and changeful, tufted layers are abundant and plump, and magnificent carpet surface effects can be realized.