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89results about How to "Good foaming power" patented technology

Novel polymer water-based fire extinguishing agent and preparation method thereof

The invention discloses a novel polymer water-based fire extinguishing agent and a preparation method thereof. The novel polymer water-based fire extinguishing agent is prepared from the following rawmaterials in parts by mass: 2-4 parts of ammonium polyphosphate, 6-8 parts of sodium carbonate, 6-8 parts of sodium silicate, 0.5-1 part of polyacrylamide, 2-4 parts of polyethylene glycol, 6-8 partsof sodium diethylhexyl sulfosuccinate, 12-16 parts of dodecyl betaine, 6-8 parts of sodium chloride, 5-9 parts of sodium benzoate, 7-13 parts of xanthan gum, 15-25 parts of n-butyl alcohol, 8-14 parts of a compound antifreeze agent, 8-10 parts of a foaming agent, 6-10 parts of an interface active agent, 8-14 parts of a surfactant and 80-100 parts of water. The novel polymer water-based fire extinguishing agent has the following beneficial effects that the oxygen isolation suffocation effect is obvious, components are mixing uniformly, the stability is good, precipitation cannot occur along with the change of the storage environment, the fire extinguishing effect is not affected after long-time storage, the proportion of all the components is optimized, the optimal synergistic effect is achieved, a water film can be formed on the surface of a comburent, oxygen is isolated, cooling, heat resistance and flame retardance are achieved, and extremely high flame retardance and after-combustion resistance are achieved.
Owner:宁夏万汇云合消防科技有限公司

Instant non-fried salted duck egg white-reinforced hot dry noodles and production method thereof

The invention relates to instant non-fried salted duck egg white-reinforced hot dry noodles which are prepared from the following raw materials by mass percent: 45%-48% of flour, 0.1%-0.3% of edible alkali, 1%-2% of edible salt, 1%-3% of salted duck egg white, 2%-4% of starch acetate, 10%-15% of fishbone soup and 25%-35% of water. The invention further provides a preparation method of the dry hot noodles. The preparation method comprises the steps of grinding dry fishbone into powder, and carrying out high-pressure treatment at 120 DEGC for 40 minutes according to a fishbone soup recipe; adding raw and auxiliary materials into a double-shaft double-speed dough mixer according to the recipe, and stirring to be uniform; leavening for 40-50 minutes; pressing and slitting leavened dough slices through a continuous slice pressing machine; stewing continuous noodles through a continuous noodle steaming machine for 30-40 minutes; quantitatively slitting to form flour cakes; drying and disinfecting the flour cakes in a hot air dryer for 30-40 minutes; air-cooling; adding various seasoning packets with different flavors, and packaging to obtain a finished product of the instant non-fried hot dry noodles. The hot dry noodles prepared by adopting the method have the flavor of conventional hot dry noodles and are convenient to carry and use and relatively short in rehydration time.
Owner:武汉大汉口食品有限公司

Preparation method of ice egg white with high foam stability

The invention discloses a preparation method of ice egg white with high foam stability. The preparation method comprises the following steps: performing uniformly stirring on egg white liquid by usinga constant-temperature heating magnetic stirrer, and removing surface floating foam to obtain an egg white liquid sample; performing weighing of 100-150 parts of egg white liquid, performing sealingof the egg white liquid in a cylindrical plastic cup with the diameter of 5 cm and the height of 10 cm, performing pre-cooling on the egg white liquid in a refrigerator at 4 DEG C, performing freezingon the egg white liquid in a liquid nitrogen freezer at two stages after the central temperature of the egg white liquid reaches 4 DEG C, and quickly transferring the frozen egg sample to a refrigerator at -18 DEG C for refrigeration; placing the ice egg white sample frozen by the liquid nitrogen in vacuum drying for vacuum unfreezing; and adding xanthan gum into the frozen and thawed egg white liquid, and performing uniformly stirring in a constant-temperature heating magnetic stirrer to obtain a finished product which can be circularly frozen and thawed. Compared with the prior art, the high-foam-stability ice egg white prepared by the process has the advantages that the freezing rate is higher, meanwhile, the damage to a protein structure is small, and the ice egg white has better physicochemical and functional characteristic retentivity, so that the freeze-thawed egg white liquid has higher functional characteristics and product quality.
Owner:SICHUAN UNIV
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