66results about How to "Change rheological properties" patented technology

The invention discloses a laser therapeutic unit. It is the low-intensity semi-conductor laser nasal irradiation therapeutic equipment that utilizes 650nm semi-conductor laser spot light, and convenient to carry with as well as suit for family or personal use. Irradiating nasal by using this therapeutic equipment can change the nature of human body's blood rheology and improve human body's microcirculation. Specificly, the semi-conductor laser therapeutic unit comprises main body, laser light conducting wire and nose-head, Adopts microprocessor to control. The circuitry comprises power electric quantity checking module and laser power checking feedback circuit. It is effectively to enhance the controlled function of system and control the laser output constant power.

The invention discloses a coix seed barley buckwheat coarse cereal noodle and a production method thereof. According to the invention, wheat flour, coix seed flour, barley flour, buckwheat flour, wheat gluten, eggs and other raw materials are selected to prepare the coarse cereal noodle with the nutrition and health care efficacy of coix seed, barley and buckwheat, good taste, and reasonable nutrition collocation. The noodle product has slight red color, is smooth and delicate, has good molding properties, is chewy and elastic, and has a breaking rate of less than 5%, a hint of coarse cereal flavor, and good palatability. The noodle provided by the invention has the advantages that: 1. the coix seed, barley, buckwheat and other coarse cereals are selected to overcome the disadvantages of single taste and low nutritional value in traditional noodles, and the product has the characteristics of reasonable diet, and good nutrition and health care functions; 2. the wheat gluten is added to the product raw materials to change the noodle rheological properties, improve the water absorption of stock, shorten the curing time and reduce the breaking rate, so that the noodle can be delicate, chewy, rich in nutrition, and has the health care functions.

The invention discloses a lactic acid bacterium and saccharomycete co-fermented bread and a production method thereof. The co-fermented bread can be made through three processes, the bread is produced by lactic acid bacterium and saccharomycete co-fermented paste by adopting a secondary fermentation method according to the first process, the bread is produced by fermenting lactic acid bacterium paste and saccharomycete paste respectively, , mixing and kneading the paste and then performing secondary fermentation according to the second process, and the bread is produced by adding saccharomycete and other raw materials into plant lactic acid bacterium paste and performing paste kneading by adopting the secondary fermentation method. The lactic acid bacterium and saccharomycete co-fermented bread contains a large number of probiotics, the contents of mineral substance and nutritional ingredients in the bread and bioavailability are improved, digestive absorption of the human body is promoted, and the nutritive value of the bread is increased. Lactic acid bacteria and saccharomycetes performs co-fermentation to produce organic acid, amino acid, esters, ketones, aldehydes and flavoring materials and endow the bread with an unique taste.

The invention discloses nutrition and health-care noodles capable of resisting skin aging, and a production method. According to the invention, medlar, radix astragali, ginseng, shizandra berry, radix codonopsitis, common yam rhizome, semen cuscutae, atractylodes macrocephala, eucommia bark, fleece-flower roots, Indian buead, walnut, stevia rebaudiana and other Chinese herbal medicines are selected, a Chinese herbal medicine leaching solution prepared by adopting a technology combining secondary crushing with a microwave-assisted extraction method is used for producing the noodles. The noodle product is reddish in color and lustre, good in forming, tough, chewy and elastic and low in breakage rate, has light fresh scent and sweet taste of Chinese herbal medicines, has no pungent odor and is good in palatability; the noodles are helpful to resisting skin aging and strengthening the organic immunity after being eaten frequently, and is broad in market prospect. The nutrition and health-care noodles capable of resisting skin aging, and the production method have the advantages as follows: 1, the extraction technology of combining ultrasonic crushing and the microwave-assisted extraction method is adopted, so that the nutrition and the functionality of the noodles are improved; 2, stevia rebaudiana is added in the combination of Chinese herbal medicines, so that pungent odors of Chinese herbal medicines are masked effectively, and the palatability of the noodles is good; 3, vital gluten is added in product raw materials, so that the rheology characteristic of the noodles is changed, and the noodles are delicate and chewy.

The invention discloses an elastic emulsion for water-based ink, which is prepared by the following raw materials comprising, by weight, 5 to 8 parts of styrene, 3 to 5 parts of ethyl acrylate, 32 to 35 parts of butyl acrylate, 1 to 2 parts of itaconic acid mono-n-butyl ester, 1 to 2 parts of N-hydroxymethyl acrylamide, 5 to 10 parts of acrylic ester resin liquid, 0.05 to 0.1 part of sodium bicarbonate, 2 to 3 parts of composite emulsifying agent, 0.35 to 0.5 part of composite initiating agent and 35 to 45 parts of deionized water. The invention further discloses a preparation method of the elastic emulsion for the water-based ink and the water-based ink utilizing the elastic emulsion. The water-based ink prepared by utilizing the elastic emulsion serving as a binder has good rheological property, printing adaptability and folding resistance, and the elasticity is good after a film is formed.

The invention provides a making method and application of steamed rice cakes. The method for making the steamed rice cakes specially comprises the following steps of fermenting raw materials for making the steamed rice cakes using crushed rice flour by a dry method as a main material, adding baking powder and performing steaming. The invention also relates to the steamed rice cakes made by the method disclosed by the invention. The rice flour crushed by the dry method can be used for making the steamed rice cakes, so that requirements of the steamed cakes for rice kinds and quality can be reduced, and the puffing degree, the softness, the uniformity, the fine and smooth properties, and the surface smoothness of internal textures, blooming effect and the like of the made steamed rice cakesare greatly improved.

Disclosed is a manufacturing method of a freezing Yunnan-type yun-tui mooncake. The manufacturing method of the freezing Yunnan-type yun-tui mooncake includes a step of making cake surfaces, a step of making cake fillings, a step of making a raw cake, a step of freezing and thawing the raw cake and a step of baking the raw cake. The step of making the cake surfaces comprises that 30-35 parts of high gluten flour and/or 28-33 parts of medium strength flour, 5-7 parts of sugar, 2.5-3 parts of honey, 8-13 parts of water, 2-4 parts of eggs, 0.05-0.1 parts of edible ammonium bicarbonate and 0.03-0.04 parts of salt are stirred to the degree of producing the rib. 33-38 parts of lard oil and 0.08-0.11 part of soya bean lecithin are added and blended uniformly. According to the manufacturing method of the freezing Yunnan-type yun-tui mooncake, the cake surfaces are good in extension. The required method of the Yunnan-type yun-tui mooncake manufacturing technology can be achieved in the change range of the frozen extension. The fillings of the Yunnan-type yun-tui mooncake are no longer exposed and out of shape after the Yunnan-type yun-tui mooncake is frozen. The manufacturing method of the freezing Yunnan-type yun-tui mooncake is simple and convenient to implement.

The invention relates to a double-wall porous microcapsule probiotic sphere and a preparation method thereof. A double wall layer self-assembled surface modification core material is adopted, an innerwall material is based on nano calcium carbonate and combined with ultrasonic oscillation to prepare porous hydrogel to increase capacity, so that a small part of the contiguous calcium carbonate isdispersed and loosened, agglomeration is avoided, and the probiotic load is significantly improved; an outer wall is coated with protein-polysaccharide compound gel, charge neutralization is driven byelectrostatic force to generate condensation, a compound with superior functional properties than proteins and polysaccharides is formed, thus the adsorption behavior of the proteins on an interfaceand rheological properties of an interfacial adsorption film are changed, microencapsulation of the wrapped core material is realized, and stability of a microcapsule is improved.

The invention discloses a fire-resistant foam concrete material and a preparation method thereof. The concrete material is prepared from the following raw materials in parts by weight: 240-300 parts of cement, 0.5-1 part of a water reducer, 1-2 parts of a foam stabilizer, 2-8 parts of early strength agent, 1.6-4 parts of a coagulant, 4-9 parts of fibers, 10-18 parts of a foaming agent, 40-60 partsof fly ash microspheres and 100-160 parts of water. The preparation method comprises the following steps that the cement, the fly ash microspheres, the early strength agent, the coagulant and the fibers are uniformly stirred, then the water, the water reducer and the foam stabilizer are added so as to prepare slurry, and finally the foaming agent is added for uniform mixing. The fire-resistant foam concrete material has the advantages of being good in fire resistance, light in weight, high in strength, good in heat preservation effect, low-carbon, energy-saving and environmentally friendly, alarge amount of industrial waste is utilized for preparing the raw materials, and important significance in the development of experiment economy and society is achieved.

The invention discloses lactic acid bacterium fermented bread and a processing method of the lactic acid bacterium fermented bread. The lactic acid bacterium fermented bread is prepared from 60-65 parts of flour, 25-30 parts of water, 0.1-0.5 part of yeast, 2-5 parts of white granulated sugar, 1-2 parts of edible salt, 3-6 parts of whole milk powder, 5-8 parts of refined vegetable oil and 11-25 parts of bread improver. According to the processing method disclosed by the invention, three processes of fermentation, two processes of loosening and two processes of shaping are adopted in process, and special strains, namely lactococcus lactis subsp. Lactis and lactobacillus plantarum, and modified starch, namely acetylated distarch phosphate and distarch phosphate are used to enable the bread to be elastic in taste and better in contractility are added into the bread formula. The lactic acid bacteria are adopted to ferment the dough, so that the quality of the bread is improved, the specific volume of the bread is increased, the nutritional value of the bread is enhanced, and the obtained bread has outstanding aroma. The processing method is simple, and the produced bread is stable in quality, bright in skin color, uniform in internal texture and deeply loved by people.

The invention discloses purslane health-care noodles and a production method thereof. According to the invention, Chinese herbal medicines such as purslane, medlar, stevia rebaudiana, nutmeg and the like are selected, a Chinese herbal medicine leaching solution prepared through a recrushing and microwave-assisted extraction method is used for producing the noodles. The noodles are slightly red in product color and lustre, well-shaped, tough and chewy, and elastic, have a low breaking rate, have a slight fresh scent of a Chinese herbal medicine, have no pungent smell and are good in palatability, are help for invigorating stomach and removing food retention, defying age, protecting liver and playing choleretic action, resisting fatigue, nourishing pneuma, increasing immunity, reducing blood pressure, regulating blood sugar level and preventing obesity, and have a wide market prospect. The purslane health-care noodles and the production method have the advantages as follows: 1, by adopting the recrushing and microwave-assisted extraction method, the nutrition and the functionality of the noodles are improved; 2, since the addition of the stevia rebaudiana into the traditional Chinese herbal medicinal product, the pungent smell of the Chinese herbal medicine can be effectively covered up, and the palatability of the noodles is good; 3, since vital gluten is added into the raw materials of the product, the rheological properties of the noodles are changed, and the noodles are fine and smooth, and tough and chewy.

The present invention discloses an external application medicine for treating tumor and other difficult pains and a preparation method thereof. The external application medicine for treating tumor and other difficult pains is characterized in that the medicine contains raw materials and auxiliary materials with the following weight portions: the raw materials include 5 to 7 portions of dog tibia, 4 to 6 portions of bauhinia purpurea, 3 to 5 portions of Chinese silkvine root-bark, 5 to 6 portions of red lucid ganoderma, 3 to 4 portions of medicinal evodia fruit, 4 to 5 portions of myrrh and 90 to 150 portions of ethanol solvent; the auxiliary materials added include: 9 to 14 portions of menthol (enhancing transdermal agent), 7 to 10 portions of borneol and 7 to 10 portions of wintergreen oil, 1.6 to 3.0 portions of highly replaced hydroxypropyl cellulose (thickening film forming agent) and 4 to 6 portions of glycerol (moisturizing agent). The preparation of the present invention has the advantages of rapid effect, wide application, strong pain ease, reliable curing effect and convenient use.

This invention relates to high solids aqueous dispersions of reactive hydrophobizing agents, to methods of preparation of such dispersions, and to aqueous blends of such dispersions with a variety of other aqueous dispersions or solutions, including synthetic resin emulsions, wherein the aqueous dispersions of reactive hydrophobizing agents are prepared in the presence of a water-soluble protective colloid in combination with a solid water-insoluble anhydride compound. The dispersions of this invention efficiently impart hydrophobic characteristics to the surfaces and interfaces of materials onto which they are applied and unexpectedly exhibit very high stability to storage and handling conditions found in industry.

The invention discloses child type special cereal noodles and a production method thereof. The noodles are prepared from corn, soybean, wheat, millet, red bean, oat, buckwheat, mung bean, sorghum, glutinous millet, wheat gluten and the like which are used as raw materials through the procedure of extrusion expanding via a double-screw extrusion bulking machine. The noodles are dark red, smooth, good in shape, elastic in chewing, low in breakage rate and good in palatability. The noodles have the advantages that 1, the noodles prepared from multiple cereals have rich nutrition, high energy and reasonable diet and can meet the requirements of child growth and development on energy and nutrients; 2, the noodles rich in essential amino acid DHA can effectively promote the development of child brain cells and the formation of intercellular nerve connection and promote the conduction of neurohumor and the formation of retinas, and have the effects of enhancing memory ability and protecting eyesight; and 3, the wheat gluten is added in the raw materials of the noodles to change the rheological property of the noodles, so that the noodles are fine, smooth and chewy.

The invention relates to a wheat malt biscuit and a making method thereof. Part of wheat flour is replaced by whole wheat malt flour, and the wheat flour and the whole wheat malt flour serve as main materials to make wheat malt biscuit, and meanwhile syrup, vegetable oil, baked milk powder, a leavening agent, shortening, eggs, salt, water and the like are added to serve as auxiliary materials. Thesurface of the wheat malt biscuit is in a convex pattern shape, a cross section organization structure is porous, and the biscuit has puffy taste. The part of wheat flour is replaced by the whole wheat malt flour, the dough shortness can be improved, the crispness of the short biscuit can be improved, and the processing problem of insufficient weak strength flour raw materials is solved. In addition, the added whole wheat malt flour can also remarkably increase the content of dietary fiber in the short biscuit, and accordingly the nutrition and function characteristics of the wheat malt biscuit are improved.

The invention discloses a preparation method for improving the waterproof performance of a paper cup. The preparation method includes the following steps of mixing locust bean gum and sweet potato starch with water for pregelatinization, adding polyethylene glycol 4000 for uniform mixing, adding polyether amine D230 and tri-(dimethylamino methyl)phenol for uniform mixing, conducting vacuum degassing, adjusting the temperature for stirring, and conducting cooling, drying and smashing to obtain a first material; mixing straw stalks with locust tree bark, conducting disc grinding to obtain pulp,adjusting the concentration of the pulp, adding the first material, and stirring the mixture to obtain a second material; adding methyl silicone oil, paraffin and cocamidopropyl betaine into the second material for uniform mixing, then adding montmorillonite, trimethylethoxysilane, organic-silicone polymerized emulsion, bentonite and silicon carbide powder for uniform mixing, pumping the mixture into a die for paper pulp molding, making the mixture subjected to adsorption forming and then dried into raw paper, and conducting rolling, hot press, cropping and bonding forming to obtain the waterproof paper cup.

The invention relates to the field of microbes, in particular to application of Sporosarcina koreensis CGMCC No. 5915, a preparation method of lipopeptide surfactins and a composition of Sporosarcinakoreensis. The technical scheme provided herein exhibits good effects in all the agriculture field, medicine field, cosmetics field, washing supplies field, food field and environmental protection field.

The invention discloses Chinese angelica health care noodles and a production method thereof. The invention employs Chinese herbal medicines of Chinese angelica, medlar, stevia and astragalus to prepare a Chinese herbal leaching liquor for noodle production, through a method including twice fragmentation and microwave assisted extraction. The noodle product has reddish color, good molding, chewiness and elasticity, low breaking rate, light herbal scent, sweet taste, no smell and good palatability, and is beneficial for supplementing, nourishing qi, resisting fatigue, nourishing vitality, enhancing immunity, lowering blood pressure and lowering blood sugar, resisting aging and preventing obesity, and shows broad market prospects. The invention has the following advantages: 1, the invention employs a extraction process including twice fragmentation and microwave assisted extraction to improve the nutritional and functional properties of the noodles; 2, stevia is added into the Chinese herbal medicine formula to effectively cover pungent smell of the herbs and realize good palatability of the noodles; and 3, the raw materials are added with vital gluten to change the rheological properties of noodles and achieve fineness and toughness of the noodles.

The invention relates to a staple food Matuo made of coarse cereals as main materials and a preparation method thereof. The staple food Matuo is prepared from wrapper and bread, wherein the wrapper rolls the bread to form a strip-shaped object, the wrapper and the bread at two ends of the strip-shaped object are kneaded together, and two pieces of bread with the same size are aligned up and down, wherein the wrapper is prepared from the following components in percentage by weight: 30-60 percent of wheat flour and 20-50 percent of oat flour; the bread is prepared from the following components in percentage by weight: 80-95 percent of coarse cereal flour, 3-7 percent of eggs, 2-5 percent of honey, 1-3 percent of fructose, 1-2 percent of sucrose ester, 1-3 percent of saturated glycerinum monostearin, 0.5-2 percent of alpha-amylase and 0.2-2 percent of flaxseed oil; the coarse cereal powder is prepared by pre-cooking the coarse cereals at high pressure and grinding the coarse cereals, and the granularity of the coarse cereal powder reaches 60mu m. The staple food Matuo tastes smooth and soft, and can be used for solving the problems that coarse cereal in the prior art tastes rough, is poor in flavor, and is not suitable for preparing staple foods.

The invention discloses bitter gourd tablets capable of tonifying the kidneys and strengthening the tendons and a preparation method thereof. The bitter gourd tablets are prepared from, by weight, 1-2 parts of sunflower seed oil, 3-4 parts of Chinese chestnuts, 2-3 parts of dried long beans, 5-7 parts of starfruit juice, 1-2 parts of lotus seed cores, 1-2 parts of broadleaf holly leaves, 1-2 parts of wolfberry fruits, 150-160 parts of flour, 15-18 parts of white sugar, 3-4 parts of yeast, 4-5 parts of stachyose, 5-6 parts of bean dreg powder, 5-6 parts of decolored potato dietary fibers, 100-110 parts of bitter gourds, a proper amount of table salt, a proper amount of chili powder, a proper amount of cumin powder, a proper amount of zinc gluconate solution, a proper amount of beta-cyclodextrin, a proper amount of maltodextrin, a proper amount of soybean oil and a proper amount of water. According to the bitter gourd tablets capable of tonifying the kidneys and strengthening the tendons and the preparation method thereof, dried long beans and Chinese chestnuts are mixed and chopped, the mixture is put into hot sunflower seed oil and stir-fried, and the mixture is dried and ground into powder; Chinese chestnuts with the excellent effects of tonifying the kidneys and strengthening the tendons are mixed with dried long beans to be stir-fried, so that the bitter gourd tablets are diversified in nutrition, rich in flavor and good in taste; added Chinese herbs have the effects of removing internal heat and relieving coughs.