74results about How to "Change texture" patented technology

A multi display apparatus includes a first body including a first display, a second body including a second display, a hinge configured to rotatably connect the first body and the second body to support the first body and the second body, a sensor configured to sense a first user manipulation made in a nondecisive location of a nonstructured first screen displayed on the first display and to sense a second user manipulation made in a nondecisive location of a nonstructured second screen displayed on the second display, and a controller configured to combine the sensed first user manipulation and second user manipulation to perform an operation corresponding to a result of the combination.

A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enzymatic properties of fermented milk products such as yogurt and specific mixing and blending steps which produce a product having a superior organoleptic and textural properties. A fermented dairy product supplemented with at least 1-5% fiber, especially, a purified digestion-resistant fiber such as maltodextrin, inulin or oligofructose.

A Fe-based catalyst for the Fischer-Tropsch synthesis contains Re2O3, Fe3O4, La2O3, CuO, K2O and SiO2. It is prepared through using oxidant to oxidize partially the ferrous sulfate to obtain the mixed solution of iron sulfate and ferrous sulfate, mixing with the mixed solution of lanthanum nitrate and copper salt, fast depositing by alkaline compound, washing the deposited slurry, adding potassium silicate-water glass solution, and spray drying.

A multi display apparatus includes a first body including a first display, a second body including a second display, a hinge configured to rotatably connect the first body and the second body to support the first body and the second body, a sensor configured to sense a first user manipulation made in a nondecisive location of a nonstructured first screen displayed on the first display and to sense a second user manipulation made in a nondecisive location of a nonstructured second screen displayed on the second display, and a controller configured to combine the sensed first user manipulation and second user manipulation to perform an operation corresponding to a result of the combination.

The invention discloses a protein stick and a preparation method thereof. The formula of the protein stick contains the following components in part by weight: 28 to 40 parts of protein powder, 0.3 to 0.5 part of docosahexaenoic acid (DHA), 30 to 40 parts of carbohydrate, 4 to 5.6 parts of lipid substance, 3 to 10 parts of dietary fiber, 1.5 to 5 parts of taste improvement substance, and 0.2 to 3parts of extender. Proved by test, the protein stick has the advantages of high protein content, good mouthfeel and long storage time, has certain effects of improving the cognitive competence of flight personnel and relieving flying fatigue, is suitable for fighter pilots to eat in long-distance flying, and is also suitable for energy supplement in long march, long-time motor vehicle driving andhigh-strength movement.

The invention discloses an extracting method for a sturgeon skin collagen. The extracting method comprises the following steps: (1) preliminary treatment: taking and slicing a sturgeon skin, firstly immersing the sturgeon skin in alkaline solution, immersing the sturgeon skin in an acidic solution after rinsing, and then taking the sturgeon skin out for rinsing and standby; (2) extraction: adding water into the preprocessed sturgeon skin for leaching at 45 to 55 DEG C, and carrying out the filtration to remove impurities and obtain the collagen extracting solution; and (3) freeze drying: obtaining sturgeon skin collagen powder through the refrigerated centrifugation of the collagen extracting solution. The collagen product has higher quality. The extracting method has a higher collagen extraction rate, and not only improves the product yield, but also saves the cost in a simple way, thereby improving the economic benefits of a manufacturing enterprise.

The invention discloses a soft hand feel coating which comprises expandable microsphere pulp, styrene-acrylate emulsion, dispersant, wetting agent, film-forming additive, anti-freezing agent, defoaming agent, thickener, anti-mildew agent, preservative, titanium dioxide, kaolin, triple(concentrated) superphosphate and water, wherein, the expandable microsphere pulp consists of 10%-15% of expandable microspheres and 85%-90% of water by weight percent. The process comprises the steps of pre-mixing, grinding, dispersing, adding the emulsion, adding the additives and adding the expandable microsphere pulp. The expandable microspheres added in the coating change the structure and the texture of the surface of a paint film and soften the touch; additionally, the expandable microspheres in the paint film improve the porosity of the paint film and reduce the spread-ability of heat and sound in the paint film, pores of the paint film can play the regulating role on water in the air, the water is absorbed when the humidity is high, and the water is released when the humidity is low.

A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enzymatic properties of fermented milk products such as yogurt and specific mixing and blending steps which produce a product having a superior organoleptic and textural properties. A fermented dairy product supplemented with at least 1-5% fiber, especially, a purified digestion-resistant fiber such as maltodextrin, inulin or oligofructose.

The invention relates to a clayed soil improvement agent. The clayed soil improvement agent is mainly prepared by compounding the following raw materials by mass percent: 40-60% of sand, 15-25% of organic fertilizer and 25-35% of waste matrix. The clayed soil improvement agent has the advantages that firstly mechanical composition and texture of soil can be improved, physical and chemical properties of clayed soil can be improved, fertilizer utilization rate can be increased, and crop growth environment can be improved; secondly, after the clayed soil is applied, soil bulk density is reduced by 5.2%, ventilation porosity is increased by 31.5%, soil organic matter is increased by 18.6%, soil alkali-hydrolyzable nitrogen is increased by 5.9%, and rapidly available phosphorus is increased by 8.4%; and thirdly, raw material resources are rich, a manufacturing process is simple, the clayed soil improvement agent is easy to use in the field, production cost is low, and no side or toxic effect is produced.

The invention discloses a tread rubber compound with low rolling resistance and high wear resistance and a preparation method thereof. The compound comprises the following raw materials: 20 parts of natural rubber, 25 parts of butadiene rubber, 75 parts of styrene-butadiene rubber, 70 parts of carbon black, 8 parts of an environmentally-friendly peptizing agent, 0.5 part of stearic acid, 2.5 parts of zinc oxide, 2 parts of an antioxidant 4010NA, 1.5 parts of protective wax, 1 part of tackifying resin, 2 parts of aramid staple fibers, 2 parts of a binder, 1.5 parts of sulfur, 1.4 parts of an accelerant CZ, 1 part of ginger fibers and 2 parts of potato fibers. After the potato fibers are added, a three-dimensional fibrous network structure of the potato fibers binds the ginger fibers firmly, so that the performance of rubber products is overall enhanced, the ginger fibers are wrapped with the potato fibers, so that active free radicals of the potato fibers can promote the binding with a rubber base body; the use of waste facilitates the environmental protection.

The present invention relates to a sanitary napkin whose securing means includes a “braid” of absorbent material. The braid structure maximizes absorbency, while minimizing bulk and thus allows the pad to be comfortably held in place during use, in much the same way that the popular underwear are held.

The invention discloses a method for curing chitosan on fabrics, which comprises the following steps: taking granular water-soluble chitosan under the conditions that the chitosan consumption ratio accounts for 3 to 5 percent of the weight of the fabrics, the water consumption ratio accounts for four times of the weight of the fabrics, and the pH valve of the water is between 6 and 7; uniformly stirring the mixture at the normal temperature; carrying out dip coating and sorting on the fabrics by the chitosan solution for 2 hours; dewatering materials to eighty percent dryness, and baking the materials; taking granular water-soluble bletilla striata polysaccharide under the conditions that the bletilla striata polysaccharide consumption ratio accounts for 3 to 5 percent of the weight of the fabrics, the water consumption ratio accounts for five times of the weight of the fabrics, and the pH valve of the water is between 6 and 7; uniformly stirring the mixture at the normal temperature; then, using the bletilla striata polysaccharide solution for sorting and curing the fabrics sorted by the chitosan for 1 hour; and deterring and baking obtained materials. The fabrics are soaked and coated by the chitosan solution, then, the bletilla striata polysaccharide solution is used for curing, organic molecules with the biological activity are given to the fabrics, and the fabrics have various health care functions.

Disclosed are a thermoplastic fiber with excellent durability and a fabric comprising the same. More particularly, the thermoplastic fiber contains fluoropolymer particles with average particle diameter ranging from 0.01 to 5.0 / [Mu]m in thermoplastic resin to form the fiber. The inventive thermoplastic fiber is prepared by adding the fluoropolymer particles to the thermoplastic resin while spinning the thermoplastic resin. The inventive thermoplastic fiber exhibits superior durability, that is, resistance to friction and / or modification and is preferably adopted as yarns for footwear, furniture, (mountain-climbing) backpacks, abrasives, sportswear and so on.

The invention relates to a preparation method of freeze-thaw stable type soybean fibers, which comprises the steps of firstly dispersing soybean dregs in water uniformly, then performing enzyme treatment and refining treatment, and finally dehydrating to obtain the freeze-thaw stable type soybean fibers with freeze-thaw stability and a delicate taste. The freeze-thaw stable type fibers prepared by the method of the invention have high freeze-thaw stability, thickening property and emulsibility, and can be widely applied for making ice cream products.

The invention discloses a meal replacement food containing medicinal and edible Chinese herbal medicine submicron powder for reducing weight and a preparation method of the meal replacement food containing medicinal and edible Chinese herbal medicine submicron powder. The meal replacement food is prepared from the following raw materials in parts by mass of 83-118 parts of protein powder, 62-118 parts of a sugar material, 13-26 parts of an oil material, 1.5-14 parts of medicinal and edible Chinese herbal medicine powder or extracts, 7-28 parts of solid granules, 1-25 parts of a taste modifier,6-10 parts of glycerine and 2-4 parts of bacteria-free purified water. The meal replacement food is high in protein content, and can achieve the effect of complementing protein for human bodies. Calcium caseinate, concentrated hydrolyzed protein, whey protein and soy protein isolate are compounded, so that the food texture is changed, and the mouth feel is soft. The meal replacement food is smallin size, light in weight, balanced in nutrients and convenient to carry. A medicinal and edible Chinese herbal medicine formula is adopted, so that the meal replacement food can promote digestion ofintestinal tracts. Other additional physiological functions are increased, and the meal replacement food is broad in application scope, and suitable for crowds of movement, young people, old people, vegetarian and crowds needing slimming to eat.

The invention discloses a method for preparing corn noodle and the corn noodle. The preparation method comprises the following steps: pulverizing corn grits, sieving, extruding, drying the extruded product at 100 DEG C for 30 min, and then pulverizing to obtain corn paste powder; pulverizing corn grits and sieving to obtain corn powder; preparation of mixed powder: sieving the corn paste powder and the corn powder, and mixing the corn powder and the corn paste powder at the mass ratio of 33:67 to obtain mixed powder; mixing the mixed powder and wheat flour at the mass ratio of 6:4 to obtain mixed powder-wheat flour; adding water to the mixed powder-wheat flour, and pressing the obtained mixed powder-wheat flour dough into corn noodle. According to the corn noodle, it is ensured that the addition amount of the corn flour is 50% and above; and the product has good sensory quality. Then, the content of corn flour in the dough can be improved, which is a major advancement of grains being developed into staple food.

The invention relates to the technical field of food processing, and in particular relates to a water chestnut-agaric large meatball and a preparation method thereof. Stuffing of the large meatball is prepared from the following raw materials in parts by weight: 60-80 parts of edible livestock and poultry meat, 0.3-0.4 part of phosphate, 8-10 parts of water chestnuts, 4-6 parts of dry agaric, 0.8-1.0 part of edible salt, 0.8-0.9 part of green onion, 0.5-0.6 part of ginger, 0.7-0.8 part of dark soy sauce, 0.4-0.5 part of sesame oil, 1.5-1.8 parts of starch, 1.5-2.0 parts of breadcrumbs, 0.5-0.8 part of xylitol and 63-84 parts of water. The water chestnuts and agaric provide elastic and brittle tastes, nutritional values of the large meatball are improved, balance of vegetables and meat is realized, and the large meatball has dietary therapy and health effects. Further, the water chestnuts are soaked in a soak solution containing white granulated sugar, edible salt and citric acid to be pretreated when being used, so that browning of the water chestnuts is delayed, the texture of the water chestnuts is changed, and the elastic and brittle tastes of the water chestnuts are enhanced.

The invention provides a soil stabilizer, and a preparation and applications thereof, and belongs to the technical field of sandy soil immobilization material. The soil stabilizer comprises, by mass,1 to 3 parts of sodium alginate, and 100 parts of water. The preparation method comprises following steps: 1, sodium alginate and water are mixed at a certain ratio, and are subjected to pre-stirring;and 2, after stirring, an obtained mixture is heated to a certain temperature, and thermal insulation treatment is carried out until a sticky hydrogel is formed, and cooling is carried out so as to obtain the soil stabilizer. The preparation method is capable of solving problems in the prior art that material taking method of conventional soil stabilizers is complex, degradation speed is low, strength reduction is easily caused after contact with water, and water resistance is poor, and excellent soil immobilizing performance, prevention inhibition effect, and erosion resistance are achieved.

The present invention relates to a sanitary napkin whose securing means includes a “braid” of absorbent material. The braid structure maximizes absorbency, while minimizing bulk and thus allows the pad to be comfortably held in place during use, in much the same way that the popular underwear are held.

The invention discloses rice noodles capable of improving sleep and a preparation method of the rice noodles. The rice noodles are prepared from the raw materials of white polished round-grained rice, black glutinous rice, millet, lotus seeds, spinach, pigeon eggs, lavender, melaleuca leucadendron, potato starch, direct vat set lactic acid bacteria, vitamin B6, tryptophan, lysozymes and water. According to the rice noodles capable of improving the sleep and the preparation method of the rice noodles provided by the invention, the method is simple and easy to operate; slight lactic acid fermentation is performed on rice flour, so that macromolecular nutrient components are converted into micromolecular nutrient components, digestion and absorption are facilitated, besides, the texture of the rice flour is changed, the elasticity and the smoothness are good, and the breakage rate is low; food materials and nutrient elements, capable of improving the sleep are added, so that the nutrition is comprehensive, and the effect of improving the sleep is enhanced; the added food materials are light in taste, and only the fragrance of flowers is increased, so that the mouth feel of the rice noodles cannot be influenced; the lysozymes are added to the rice noodles, no preservatives are added, and natural corrosion prevention and bacterium resistance can be performed, so that the consciousness of consumers that the rice noodles are toxic and harmful to health is changed, the shelf life of the rice noodles is long, and the rice noodles are safe and healthy.

The invention discloses a cultivation feed for adult Changjiang crabs. The cultivation feed contains the following components in parts by weight: 1-3 parts of choline chloride, 5-10 parts of plant oil, 50-60 parts of high protein flour, 35-45 parts of bean pulp, 0.5-0.8 part of lactic acid bacteria-produced extracellular polysaccharide, 0.015-0.02 part of sesbania powder, 18-30 parts of corn starch, 0.1-0.3 part of a composite mineral substance additive, 0.03-0.1 part of zinc polycarboxylate, 0.15-0.2 part of ecdysterone, 3-5 parts of table salt and 2-5 parts of calcium hydrogen phosphate. According to the cultivation feed, the nutritive values of mineral elements can be increased; and furthermore, the cultivation feed is capable of releasing Ca<2+> which can participate in cross-linking or other reactions so as to change the textures of plant foods, sufficient nutrients can be supplied to adult crabs, the production can be promoted, and the nutritional value of the crabs is high.

The invention relates to cheese suitable for pregnant women to eat. The cheese is prepared from the following components in percentage by weight: natural cheese, fat products, solid milk beverages, a stabilizing agent, an emulsifying agent, an antioxidant, emulsifying salt, an acidity adjusting agent, black kerneled rice, purple rice, spinach, raisin, large pheasant eggs, and the balance being water. The cheese which is prepared from the natural cheese, the solid milk raw materials and various auxiliary materials not only maintains the nutrient components of the natural cheese, but also is convenient to transport and store; the black kerneled rice, the purple rice and the raisin in the cheese all have the efficacies of replenishing blood and benefiting qi, and can be used for treating the symptoms of anemia and deficiency of the pregnant women during the period of pregnancy; the spinach in the cheese, which contains rich folic acid, can protect foetuses from being damaged by nervous system deformity, such as spinal division, hydrocephalus, and anencephalia; egg white in the large pheasant eggs contains a small amount of antibacterial peptide, after the cheese is eaten by a postoperative patient, the healing velocity of wounds can be accelerated, and the resistance and the immunity of patients, the pregnant women and infants are improved; after parturients and the pregnant women eat the cheese, the quality of breast milk can be improved, and the intelligence of the infants can also be improved.

The invention relates to a production technique of rice dumplings, in particular to rice dumplings easy to digest, and a making method of the rice dumplings. According to the rice dumplings easy to digest, polished glutinous rice and fillings are mixed in the weight ratio of the polished glutinous rice to the fillings being (8-10) to 1 to obtain a mixture, the mixture is wrapped with softened pomelo leaves to be shaped, wherein the fillings comprise the following components in parts by weight of 10-13 parts of pomelo peel, 5-9 parts of borneol, 4-8 parts of murraya paniculata, 0.3-0.7 part ofcopper gluconate, 15-20 parts of egg white, 0.8-1.6 parts of complex enzymes and 35-40 parts of ethanol. The rice dumplings disclosed by the invention have favorable hardness, stickiness, elasticity and chewiness, so that the rice dumplings are good in mouth feel, rich in fragrance, fine and smooth, easy to digest, convenient and edible, and is not easily stuck to leaf surfaces, and the productionflow is simplified.

The invention discloses cheese capable of promoting ingestion. The cheese consists of the following components in percentage by weight: natural cheese, a fat product, a milk solid raw material, a stabilizing agent, an emulsifying agent, an antioxidant, emulsifying salt, an acidity regulator, oat, coix seeds, sweet potato, banana and the balance of water. The cheese made from the natural cheese, the milk solid raw material and the various auxiliary materials keeps the nutrition of the natural cheese, is richer in mouthfeel, and is more convenient to transport and store. The coarse grains of the oat, the coix seeds and the like are added into the cheese, wherein the oat has the effect of tonifying the liver and stomach; the coix seeds have the effects of promoting urination, tonifying the spleen, removing pyralysis, clearing away heat and eliminating pus. The sweet potato and the banana are added into the cheese, wherein the sweet potato has the effects of replenishing blood, supplementing qi and promoting the production of body fluid, widening the intestines and stomach and relaxing the bowels; the banana is a beneficial fruit containing rich starch, is sweet in taste and cold in property, can clear heat and moisten the intestines, and promotes gastrointestinal peristalsis. The auxiliary materials are beneficial to the gastrointestinal health of human bodies, and can effectively overcome the defect that cheese is difficult for human bodies to digest.

The invention discloses broad bean sauce rich in soybean oligosaccharides and a preparation process thereof, and belongs to the technical field of food fermentation engineering. The method comprises the steps of broad bean pretreatment, finished koji preparation and thin mash fermentation. Aspergillus oryzae, bacillus and halophilic lactic acid bacteria are adopted for synergistic koji preparation. The multi-strain synergistic koji preparation comprises the steps that in the koji preparation starting stage, 1-5% o of aspergillus oryzae spore powder is inoculated according to the weight of koji materials, 103-105 / g of bacillus is inoculated according to the weight of the koji materials 5-6h after koji preparation, and 103-105 / g of halophilic lactic acid bacteria is inoculated after first koji loosening. By means of continuous changes of the fermentation microenvironment in the koji preparation process, proper conditions are created for growth and metabolism of three microorganisms respectively. The ratio of bacillus to halophilic lactic acid bacteria in finished koji is 10: 1-1: 1, sufficient alpha-glucoside synthetase, beta-glucosidase and other rich enzyme systems are provided for broad bean sauce thin mash fermentation, finally the content of broad bean sauce soybean oligosaccharides is increased, the biological activity of the product is improved, and the product is beneficial to the human intestinal tract.

The invention relates to snack type processed cheese and a preparation method thereof. The snack type processed cheese is prepared from the following components in parts by weight: 60-70 parts of yak cheddar cheese, 40-50 parts of white granulated sugar, 40-50 parts of cream, 1-3 parts of corn starch, 1-2 parts of a compound emulsifier, 2-3 parts of gelatin, 4-10 parts of highland barley beta-glucan and 100 parts of water. Pure natural Tibetan yak milk is used as a raw material, and a preparation process is optimized, so that the types of cheese products are enriched, and the cheese products are gradually in a trend of snacks and popularized to meet the requirements of different consumers.

The invention discloses a dynamic texture modeling method and system, and the method comprises the following steps: obtaining a first texture change value when an object is static and a second texturechange value when the object is in key motion; and processing the first texture change value and the second texture change value by using a motion similarity measurement method to obtain a dynamic texture under any motion. According to the method provided by the embodiment of the invention, the texture of the object changing along with the movement is expressed through the group of linear bases,so that the three-dimensional model has a better expression effect.

The present invention discloses a breeding feed for lobsters. The breeding feed comprises the following components in parts by weight: 3-8 parts by weight of choline chloride, 23-28 parts by weight ofbean curd residues, 70-85 parts by weight of high-gluten flour, 15-30 parts by weight of soybean meal, 2-6 parts by weight of selenium-enriched kaolin, 5-11 parts by weight of red earthworm like wormpowder, 7-9 parts by weight of tenebrio molitor meal, 0.1-0.3 part by weight of a compound mineral additive, 0.23-0.28 part by weight of zinc polycarbonoxylate, 0.43-0.55 part by weight of chitin, 6-9 parts of rapeseed oil and 1-3 parts of calcium dihydrogen phosphate. The provided breeding feed for the lobsters can increase nutritive potency of mineral elements. Moreover, since the feed can release Ca<2+> to participate in cross-linking or other reactions, the feed changes texture of plant food, can provide enough nutrients for the lobsters, promotes production, and is high in nutritional value.

The invention discloses a preparation method of black rice substitutional tea. The black rice substitutional tea is prepared by mixing and baking early season black rice harvested 7-10d in advance with black tea. The early harvested black rice has the characteristics of high cyanidin content and low surface hardness of black rice compared with black rice of a normal cycle, and the black rice substitutional tea prepared from the early harvested black rice as a raw material has the characteristics of deep color and thick fragrance; the black rice substitutional tea is infused with Bama small molecule water, so the solubility and dissolution rate of cyanidin and other components can be improved; by performing irradiation treatment with low dose 60Co-gamma rays before baking, the solubility and dissolution rate of the nutrient substances in the black rice substitutional tea can be improved; and by performing irradiation treatment with high dose 60Co-gamma rays after baking, the loss rate of cyanidin in the storage process of the black rice substitutional tea can be reduced.

The invention discloses a rubber compound of high-tensile-modulus high-wear-resistance tread rubber, and a preparation method of the rubber compound. The rubber compound comprises 100 parts of natural rubber, 55 parts of carbon black, 6 parts of an environmentally-friendly peptizer, 2 parts of stearic acid, 5 parts of zinc oxide, 2 parts of an anti-ageing agent 4010NA, 1.5 parts of protective wax, 1.5 parts of tackifying resin, 3 parts of aramid short fiber, 2 parts of an adhesive, 5 parts of sulfur, 1.8 parts of an accelerant NS, 1 part of shredded ginger fiber and 2 parts of potato fiber. After the potato fiber is added, the three-dimensional fiber net-like structure locks up the shredded ginger fiber, so that the performance of the rubber product is integrally enhanced, the shredded ginger fiber is wrapped with the potato fiber, and the potato fiber active free radical can promote adhesion with a rubber matrix; the waste is utilized, so that environmental protection is benefited.