7results about How to "Good emulsifying effect" patented technology

This invention relates to a fat mimic based on micro / nano-sized starch, its preparation method, and its application. The preparation method of the fat mimic includes: S1: providing a potato starch solution with a concentration of 15-20%; S2: adding 35-50 u / g of α-amylase (with an enzyme activity of 10000 u / g) based on the mass of potato starch, and enzymatically hydrolyzing at 85-90℃ for 5-15 min to obtain a potato starch enzymatically hydrolyzed fat mimic with a DE value of 2-3; S3: adjusting the potato starch enzymatically hydrolyzed fat mimic to a concentration of 1-5%, and using dynamic ultra-high pressure microfluidic technology at a pressure of 180-200 MPa for 6-12 cycles of micro-nano-sized potato starch fat mimic to obtain a particle size between 500-700 nm. Compared with enzymatically hydrolyzed fat mimics, the micro-nano-scale potato starch fat mimics prepared in this invention have significantly improved oil retention, emulsification, emulsification stability, sedimentation, and apparent viscosity. This is beneficial for increasing their fat substitution rate in food and developing low-fat or fat-free foods with a more delicate texture and better sensory experience and textural expectations for consumers.

The utility model discloses a face cream emulsification stirring tank, including stirring tank body, the tank body is equipped with inlet valve, openable turnover board and the blanking valve, is equipped with fixed support peripherally, is equipped with spraying cleaning device and heating cavity in the inner wall, is equipped with stirring structure in the inside. Stirring structure installs stirring motor through damping support, and motor drive rotating shaft and main and vice stirring blade realize efficient stirring, spraying cleaning device is composed of annular pipeline, high pressure spray head etc, can realize overall cleaning, heating cavity adopts nickel chromium alloy heating wire cooperation heat conduction layer and heat -preserving cotton accurate temperature control, in addition, the turnover board is equipped with magnetic sealing strip and enhances the sealing, and the blanking valve export is equipped with rotatable flow guide pipe and facilitates the discharge, and the tank body side wall is equipped with liquid level meter and monitors the liquid level in real time. This stirring tank effectively solves the uneven stirring of the existing equipment, the inconvenient cleaning and maintenance, the inaccurate temperature control and other problems, improves the face cream emulsification quality and production efficiency, and has strong practicality.

The application relates to a preparation method of a lithium battery diaphragm and belongs to the technical field of lithium battery preparation. The method is as follows: epoxy resin, a diluent, a curing agent 1 and an oleophilic emulsifier are uniformly mixed to obtain dispersion liquid 1; an electrolyte solution is constantly dropped into the dispersion liquid 1, constant-temperature high-speed stirring is carried out, and a water-in-oil emulsion is obtained; under constant temperature, deionized water, a hydrophilic emulsifier and a curing agent 2 are uniformly mixed to obtain dispersion liquid 2; the water-in-oil emulsion is added into the dispersion liquid 2, high-speed emulsification is carried out, and a water-in-oil-in-water emulsion system is obtained; the water-in-oil-in-water emulsion system is subjected to temperature rising and curing; after curing, centrifugal separation, washing and drying are carried out, and a solid nanometer adhesive is obtained; the solid nanometer adhesive is ground, then is uniformly coated in a mold and is subjected to high-temperature treatment, and the lithium battery diaphragm is obtained. The electrolyte solution is selected as the inner water phase of the water-in-oil emulsion, the internal osmotic pressure of the emulsion can be increased, fusion between the emulsions can be prevented, and the particle size is increased.

This invention discloses a method for preparing and applying anionic waterborne polyaspartic acid ester resin. The preparation method is as follows: (1) reacting an aliphatic polyamine with dialkyl maleate to obtain polyaspartic acid ester; (2) performing an ester exchange reaction between the obtained polyaspartic acid ester and hydroxyalkyl sulfonate to obtain the anionic waterborne polyaspartic acid ester resin. This invention uses hydroxysulfonate to modify polyaspartic acid ester to obtain anionic waterborne polyaspartic acid ester resin with a dendritic macromolecular structure in which anionic sulfonic acid groups extend outward. It can achieve self-emulsification by using water as a solvent, and has better emulsification properties when combined with sulfonate-modified isocyanate curing agents. When applied to coatings, it can produce waterborne PAE polyurea coatings with high strength, high adhesion, and good wear resistance and corrosion resistance.

The application belongs to the technical field of road engineering, and particularly relates to a production process of modified emulsified asphalt. The process comprises the following steps: preparation of a soap solution: water is added to a reaction container, heated, stirred after the addition of an emulsifier, an emulsifying aid, and an acid-base regulator to adjust pH, and the soap solution is obtained; modification of asphalt: base asphalt is added to a shearing grinder, heated to 165-220 DEG C, reacted after the addition of an SBS modifier, a compatibilizer, and an aid, and the modified asphalt is obtained; and emulsification of the modified asphalt: the prepared soap solution and the prepared modified asphalt are added to a colloid mill, heated, and emulsified, and the modified emulsified asphalt product is obtained after cooling. The emulsifier composed of a cationic surfactant as the main component, a nonionic surfactant, and a small amount of an anionic surfactant can enhance the emulsification performance of the system, improve the storage stability of the emulsified asphalt, and effectively improve the high and low temperature performance of the emulsified asphalt.

The present application relates to a kind of double-sided mixed shear emulsification pumps, including pump, motor, base, pump includes pump body, stator, rotor, pump shaft, stator is composed of front stator and rear stator, respectively fixedly installed at the both ends of pump body to form sealed pump cavity;Its characterized in that: the left and right plane of the rotor and front stator and rear stator respectively form first emulsification chamber and second emulsification chamber, first emulsification chamber and second emulsification chamber are communicated with each other through the space between the outer circumference of rotor and the inner wall of pump cavity, to form the mixing, shear, emulsification chamber of material, material is mixed, sheared, emulsified in first emulsification chamber, then enters second emulsification chamber again to mix, shear, emulsification, improve the mixing, shear, emulsification effect of outlet channel output material, with the advantages of simple structure, good mixed shear emulsification effect etc.

The application provides a method for improving oat protein beverage quality through high hydrostatic pressure and belongs to the technical field of beverage processing. The method for improving oat protein beverage quality through high hydrostatic pressure is as follows: oat raw materials are prepared into oat puffed powder through high-moisture extrusion technology; then the oat puffed powder is sequentially subjected to crushing, sieving, enzymolysis, enzyme inactivation, blending, homogenization, sterilization and high hydrostatic pressure treatment; the parameters of the high hydrostatic pressure treatment are set as follows: power 15kW, working cavity pressure 100-600MPa, pressure maintaining time 15min. The high hydrostatic pressure combined with extrusion puffing and composite enzymolysis technology provided by the application changes the structure and properties of oat protein, improves the emulsifying performance and rheological characteristics of the oat protein beverage, and thus a high-quality and excellent-taste coarse cereal protein beverage is obtained.