30results about How to "With puffing effect" patented technology

The present invention discloses a nutrient powder suing coarse cereals comprising: millet, glutinous millet, rice-gruel, red bean, oat as raw materials, wherein the processing technology comprising removing impurities and skins of the millet, glutinous millet, rice-gruel, red bean and oat, aging by dry method, smashing the cured coarse cereals to mix and stir,, sterilizing at low temperature andpackaging. The nutrient powder is characterized by rational mixture ratio, balanced nutrient composition, and scientific processing technology, wherein the red bean is matched with the millet, glutinous millet and rice-gruel in which the defect of lack in lysine is made up to complement nutrition, moreover, because of using the dry method to heat, the natural nutrient components in the millet, glutinous millet, rice-gruel are effectively protected with the functions of swelling and sterilizing. The foods processed by low-temperature sterilization and microwave can keep more nutrient components and flavours of colour, fragrance and taste, and the swelling function makes the nutrient powder fresh, fragrant, sticky, and sweet with good taste and absorption.

The invention relates to a Lactobacillus plantarum strain JP-8 and a process for fermentation of sea asparagus puree by the strain to prepare ready-to-eat crisp chips. The strain is preserved in China General Microbiological Culture Collection Center on September 29, 2013 with a preservation number of CGMCC No.8289. The employed technical scheme includes: (1) using am MRS culture medium to prepare a Lactobacillus plantarum JP-8 seed bacterial liquid; (2) pulping sea asparagus, inoculating the seed bacterial liquid, and conducting anaerobic fermentation; and (3) preparing sea asparagus ready-to-eat crisp chips by means of material mixing, material spreading in a tray, hot air drying, microwave vacuum drying, and nitrogen-filled packaging. Through fermentation by the Lactobacillus plantarum, the quality (nutrition, flavor, shelf life and the like) of the sea asparagus ready-to-eat crisp chips is improved. According to the invention, hot air drying and microwave vacuum drying technologies are adopted successively, while the taste of the crisp chips is improved, and the flavor and nutrients of sea asparagus are reserved to the utmost, the production cycle is shortened, the energy consumption is reduced, and the production cost is lowered.

The invention provides a pneumatic drying method and equipment thereof for realizing large-flow tobacco material puffing drying treatment; the method comprises the following steps: puffed tobacco material is conveyed to a drying pipe for being dried by hot air flows, and then the tobacco material is separated from hot sir; the drying pipe is composed of a horizontal drying pipe and a vertical drying pipe of which the cross section is more than the cross section of the horizontal drying pipe; hot air with the temperature at 100-250 DEG C and air flow speed of10-50m / s of is sent in the horizontal drying pipe, wherein the air flow feeding direction is vertical to the material feeding direction; the material driven by hot air flows enters in the vertical drying pipe and is ascended in a suspension way, and the ascending speed of the material is reduced to 0.5-5m / s; meanwhile, sundries such as slivers with large density in the material can not be suspended and are separated pneumatically under the wind speed. By arranging the vertical drying pipe with large caliber, the speed of the material, moving upwards along the air flow direction, is reduced, on the premise of not increasing the drying route, the drying time of the material is prolonged, heat-transferring and mass transferring coefficient is improved, and the drying time of the material is improved.

The invention discloses a wet spinning cake dyeing process of viscose filament yarns. According to the invention, the process comprises the steps of preparing a wet spinning cake, loading a cylinder sleeve, pressing yarns, loading yarns to a yarn frame, pre-treating the yarns, dyeing the yarns, post-treating and forming yarn bobbins, wherein in the step of preparing the wet spinning cake, a spun cake is controlled at the water content of at least 50% after being extruded, washed and dehydrated; the horizontal distance between the external sides of wet spinning cakes on two adjacent yarn columns is controlled to be 2-50 mm in the process of loading the yarns to the yarn frame; the pre-treatment is swelling the yarns; the pressure difference between the pressure on the external side of each wet spinning cake and the pressure in a cylinder sleeve when the yarns are swelled to internal flow circulation is at least 1 kg; meanwhile, the pressure difference between the pressure on the external side of the wet spinning cake and the pressure in the cylinder sleeve when the yarns are swelled to external flow circulation is at least 0.6 kg. Through the adoption of the complete technical scheme disclosed by the invention, the sealing property of the wet spinning cake is improved so that the final dyeing reaches a uniform state; meanwhile, the efficiency of the whole wet spinning cake dyeing process can be increased, the production cost can be largely reduced and the pollution to the environment can be reduced.

The invention relates to the field of food processing equipment, in particular to low-temperature vacuum frying equipment and a processing method that are easy to control temperature. It includes: frying chamber, heat transfer oil tank, oil storage tank, heating oil tank and condensing device for vacuuming. The low-temperature vacuum frying machine provided by the invention can solve problems such as unstable oil temperature, high oil temperature, fruit and vegetable adhesion, and complicated frying oil recovery. Quality meets industrial production.

The invention discloses a method for drying cashmere loose fibers through the radio frequency, and relates to a method for drying the cashmere loose fibers with the higher water content. The method includes the four steps including centrifugal dewatering, radio frequency drying, strong air exhausting and collecting packaging. Compared with the prior art, the cashmere fibers are dried through the radio frequency so that damage to the surface state and the internal structure of the cashmere fibers can be greatly reduced, and the after-drying moisture regain of the cashmere fibers can be accurately controlled; and meanwhile, the cashmere fibers have the puffing effect, and the physical characteristics such as the elasticity and the compliance of the cashmere fibers are improved.