337results about How to "High utilization rate of raw materials" patented technology

The invention relates to a method for improving the retention of sizing agent fiber and filler in production of tobacco sheets through the paper-making process. According to the technical requirements, natural potato starch is selected and used as a wrapping agent, and then the surface of the filler is wrapped or the filler is partially wrapped in the wrapping agent; a charge control agent is selected and used for regulating the charge on the surface of the sizing agent fiber, then the filler wrapped in the wrapping agent is added to a tobacco sizing agent, and production of the tobacco sheets through the paper-making process is conducted for improving the retention of the fiber and the filler. The method is applied to the production technology of the tobacco sheets through the paper-making process; by means of the method, the retention of the fiber and the filler in the sizing agent can be remarkably improved, loss of fine fiber and filler is reduced, the utilization rate of raw materials is increased, and the quality of the tobacco sheets is not affected. The method has the advantages that operation is simple, equipment is common and pollution is avoided.

The invention discloses a making method for sweet potato beverage, which is characterized in that: the making method comprises the following steps: 1) rinsing: fresh sweet potatoes are manually or mechanically rinsed, to remove mud, sand and impurity; 2) crushing and grinding juice: the cleaned fresh sweet potatoes are grinded until the grains are less than 1000 micron through a colloid mill or apulping machine, obtaining sweet potato juice. Preservative, sweetener, acidity agent, stabilizing agent, essence, vitamin or one, two or more of the minerals can also be added into the sweet potato juice. The making method has the advantage of simple technology, low production cost, good product quality, high nutritional value, easy absorption and utilization for human body, ability of liquid, solid, grain, capsule, buccal tablet or tablets product forms; and the products made by the method has the advantages that: the dietary fiber, vitamin, protein, polysaccharide, anthocyanin and other compositions of the material are remained, nutritional ingredient of sweet potatoes and active components which can improve humane immunocompetence are remained to the utmost extent, and is an excellentgreen natural health beverage.

The invention discloses a method for preparing hydrogen fluoride and coproducing white carbon black with silicon tetrafluoride, comprising the following steps: letting crude silicon tetrafluoride as byproduct from a phosphate fertilizer be subject to dedusting and dehumidification, then reacting with steam with the reacting dose for hydrolysis at the temperature of 200-800 DEG C, carrying out gas-solid separation on the obtained products to respectively obtain hydrogen fluoride and white carbon black. According to the invention, the low grade silicon tetrafluoride as byproduct of fluorine resources is used for preparing high purity absolute hydrogen fluoride and coproducing gas phase white carbon black, thus a novel method for producing gas phase white carbon black is developed, a novel technology of preparing gas phase white carbon black at low temperature is realized, the energy consumption in the preparation is reduced, the raw material is easily available, the price is low, the utilization rate of the raw material is low, and a cost advantage is achieved compared with traditional production method of absolute hydrogen fluoride. The invention can create good economical benefits, and bring huge environmental benefits and social benefits, belonging to a clean production process.

The invention relates to a method for preparing a milk flavor essence. The method comprises the following steps of: emulsifying, namely adding water or a nonaqueous solvent into a natural cream serving as a raw material and stirring preferably; performing pasteurization at the temperature of 85 DEG C for 5 minutes; performing enzymolysis by using 0.2 to 10 weight percent of lipase at the temperature of between 40 and 60 DEG C for 4 to 16 hours; and performing enzyme destruction at the temperature of 85 DEG C for 30 minutes. The invention also provides the milk flavor essence and a feed flavoring agent prepared from the milk flavor essence. The method for preparing the milk flavor essence has an ingenious design, and is easy and convenient to operate; the milk flavor essence prepared by the method can simulate the natural flavor of a dairy product; the flavor is authentic and natural; and the milk flavor essence has soft flavor and lasting smell; and the smell lasting capacity of the product is suitable, and the method is suitable for large-scale popularization and application.

The invention provides a method of preparing a rice bran beverage employing an enzymic method in cooperation with lactic acid fermentation. The method comprises the following steps: (1) gelatinizing rice bran; (2) carrying out enzymolysis on high-temperature-resistant alpha-amylase for the first time; (3) carrying out enzymolysis again on a compound enzyme; (4) sterilizing and cooling; (5) inoculating and fermenting an activated lactic bacterial culture; (6) adding an organic acid, a compound sweetening agent and a compound stabilizer for mixing after filtration; (7) grinding the prepared mixed product by a colloid mill, and homogenizing at high pressure; and (8) filling and sealing the obtained product, and then instantaneously sterilizing at superhigh temperature and cooling to obtain the product. According to the method provided by the invention, the utilization ratio of rice bran is high, and starch, cellulose and proteins in the rice bran are used to prepare the beverage; discharge of waste gas, waste water and waste residue is avoided. The developed rice bran beverage is low in sugar content and unique in flavor, has the functions of relaxing bowel and relieving fatigue, and can satisfy demands of common crowds and special patients, thereby being of great importance in promotion of healthy and sustained development of the beverage industry.

This invention is about a method for making essence for tobacco by biological enzymolysising sub tobacco leaves, which contains: After enzymolysising sub tobacco leaves with conjugated cellulase and prolease, eradicate enzyme, filter and concentrate to prepare sub tobacco leaves mixing enzymolysis liquid; Taking the liquid as main nitrogen resource, add aldehyde, propanediol and brown sugar to proceed Melade reaction to prepare essence for tobacco. This invention uses the sub tobacco leaves enzymolysis products í¬í¬ monosaccharides, oligosacchrides, composite amino, acidoligopeptides and polypeptides as main materials, and makes the essence by Melade reaction. This can heighten the total availability ratio of sub tobacco leaves resource, also the reaction product has very obvious functions of excluding cigarette bad smell, reducing excitation, perfuming, coordinating aroma and making the aftertaste of cigarettes pure and comfortable, and it could be used broadly in cigarette industry. Using this method to make essence for tobacco is easy to process and the product quality is stable.

Belonging to the technical field of yellow rice wine brewing, the invention relates to a method for brewing yellow rice wine with extruded rice raw material with or without an enzyme. The invention first provides a processing method for extruding a rice raw material with or without an enzyme, and then provides a method for applying the extruded rice raw material with or without an enzyme in yellow rice wine production. Compared with existing patent technologies for brewing yellow rice wine through a traditional rice steeping and steaming method, the method of the invention improves raw material gelatinization degree, saccharification rate and raw material utilization rate, shortens fermentation period, and produces finished wine with unique and heavy flavor. Besides, by changing original rice steaming gelatinization into expansion gelatinization, the method provided in the invention can avoid sewage generation, simplify process, improve operation condition, lower starch loss, and reduce equipment and building investment.

The invention provides a method for preparing a perovskite layer of a perovskite solar cell by using solid-mist interfacial reaction and belongs to the technical field of organic metal halide perovskite solar cells. In view of disadvantages of poor perovskite coverage rate and poor repeatability of an organic metal halide perovskite solar cell prepared by the prior art, the method prepares a lead iodide solid-phase membrane by means of a spin-coating method, and then enables an organic halide solution to be atomized to form solution mist to react with solid-mist-phase interface, thereby forming an organic metal halide layer with perovskite structure. The perovskite layer prepared through the method is good in crystallinity and high in coverage rate, and may improve the photoelectric conversion efficiency of the perovskite solar cell. The method is short in reaction time, easy to control in reaction condition, simple in equipment, good in maneuverability, good in repeatability, suitable for being popularized and applied in real production.

The invention provides a processing method of fish jelly, and belongs to the technical field of the processing of food. The processing method comprises the following steps of: taking freshwater fish or sea fish as a raw material; removing viscera, head, tail, scales and bones of the fish; washing obtained fish clean; softening the fish bones and adding all fish bones into minced fish together with the fish scales; deodorizing, curing and refining the mixture, and refining the mixture through a colloid mill to obtain fish paste for preparation; selecting fresh carrots and producing the carrots into carrot juice; preparing the fish paste obtained after the dissolving and cooking of composite colloid, the carrot juice, as well as white granulated sugar, calcium lactate, citric acid and food flavorings in a certain proportion; completely stirring and uniformly mixing the mixture; and stuffing, sealing, sterilizing and cooling the mixture to obtain the fish jelly of various tastes. The fish jelly processed by the method contains protein, a plurality of vitamins, as well as microelements such as calcium, phosphorus and the like; the shelf life of the fish jelly is more than 12 months; the fish jelly has the advantage of having complete and rich nutrition, being free of fishy smell, and having good quality, and is suitable for all ages. When the method is used, the high-value utilization of the fish bones and the fish scales is realized, the utilization rate of the raw material is high, and the processing cost is low.

The invention relates to a synthesis method of polymethoxy methylal. A fixed bed reactor is used, cation catalytic activity resin is selected as a catalyst, methylal and trioxymethylene serve as reactants and are reacted under the atmosphere of nitrogen, reaction temperature is controlled to be 80 to 150 DEG C, and pressure is controlled to be 0.6 to 4.0 MPa. The method has the advantages that: water is not introduced into a liquid-solid system of the polymethoxy methylal, and a by-product, namely the water, cannot be generated; a system which is finally obtained belongs to polymer series; a target product is easy to separate; yield can be improved; energy consumption is reduced; the method is simple to operate; a catalyst system is directly formed in a bed layer and facilitates cyclic utilization; and a fixed bed system facilitates implementation of scale continuous industrial production.

The invention discloses a novel preparation method for synthesizing gefitinib. 3,4-dimethoxybenzoic acid (2) is taken as a raw material, and the method comprises the following steps of: nitrifying, demethylating and methylating the 3,4-dimethoxybenzoic acid (2) to prepare an intermediate of 2-nitryl-4-methoxy-5-methyl-hydroxybenzoate (5); reacting the intermediate with 4-(3-bromopropyl) morpholine, and introducing an alkyl side chain to prepare an intermediate 6; reducing nitryl, and performing ring formation with methanamide to construct a quinoline matrix ring 8; halogenating 4-carbonyl by using the compound 8 under the action of thionyl chloride to generate an intermediate 9; and reacting with halogen substituted aromatic amine 3-chloro4-fluoroaniline to obtain the target product of gefitinib (1). In the method, the selected initial raw material is low in cost, the synthesizing route is simplified, and the raw material utilization rate and the total yield are greatly improved. The intermediates obtained in the reactions are mostly purified by a re-crystallization method, or directly subjected to the next reaction, so the yield is high, a few three wastes are generated in the reaction process, the cost is low and the method is favorable for industrial production.

The invention discloses a preparation method for natural mulberry powder. The preparation method comprises the following steps of: checking and accepting raw materials; removing stems of the raw materials; cleaning, picking and crushing the raw materials; grinding the raw materials into pulp; homogenizing the raw materials at a pressure of 20-25Mpa; filtering the pulp; freeze-drying filtrate at two stages, wherein, at the pre-freezing stage, thickness of the materials is controlled between 8mm and 10mm, temperature is controlled between -35 DEG C and -45 DEG C, and time is controlled between 1.5 hours and 2 hours, and at the sublimating stage, the thickness of the materials is controlled between 8mm and 10mm, pressure of a drying room is controlled between 80Pa and 90Pa, temperature of a heating plate is controlled between 60 DEG C and 75 DEG C, and water content of the materials is controlled within 5% to obtain fruit powder; and crushing to refine the dry-frozen fruit powder to obtain pulverous fruit powder with uniform mass. The preparation method has the advantages of high raw material utilization rate, delicate shape, good color, scent and taste, bright color, less loss of nutrition, high rehydration, easiness for storage and convenience for carrying, and has natural characteristics of the product per se.

The invention discloses a blank polycystin liposome and a topotecan hydrochloride containing polycystin liposome and a preparation method thereof; the blank polycystin liposome comprises the following ingredients by mass parts: 1 part of lipid ingredient and 0.1-50 parts of ion gradient regulator, wherein the lipid ingredient comprises amphipathy lipid and neutral lipid which have 5-36:1 molar ratio. The topotecan hydrochloride containing polycystin liposome comprises drug active ingredient-topotecan hydrochloride and the blank liposome which is used as a carrier; in the invention, the blank polycystin liposome which is encapsulated with the encapsulate is prepared firstly, and then the topotecan hydrochloride is led to penetrate through a phospholipid membrane to be loaded in liposome internal water phase by adopting a transmembrane gradient active medicine carrying method, so as to obtain the topotecan hydrochloride containing polycystin liposome. In the invention, the utilization rate of the raw materials is high, the medicine carrying concentration is high, and the polycystin liposome has good slow release function in in-vivo and in-vitro experiments and has better anti-tumor effect.

The invention discloses a drying production method and a device thereof for a polyaluminium chloride water purifying agent. The drying production method comprises the steps of: adopting a fluidized bed roaster as a hot blast stove to supply heat, and dividing high temperature flue gas at the temperature of 800-1000 DEG C into first-part flue gas and second-part flue gas, wherein the first-part flue gas and the second-part flue gas can be suitable for drying polyaluminium chloride liquid prepared by taking aluminum hydroxide, bauxite, calcium aluminate, hydrochloric acid and the like as raw materials through utilizing a one-step method or a two-step method, the content of liquid aluminum oxide can be 9-19%, and the basicity of products can be adapted to 40-98%; after liquid materials are dried, the quality of the drum-dried products meet a national standard GB/T22627-2008, and the quality of the spray-dried products meet the national standard GB15892-2009; and after the liquid is subjected to energy-saving drying, compared with the conventional drying process, 50-90 kg of the coals are saved during the production of each ton of solid products. The drying production method and the drying production device are more suitable for production devices in which the annual output of the single set of the drying device is 20000-50000 tons.

The invention discloses a simultaneous desulfurization and denitration catalyst and preparation method of the simultaneous desulfurization and denitration catalyst. The desulfurization and denitration catalyst is composed of 60-80 parts by weight of carrier activated carbon (AC), 2-40 parts by weight of active ingredient neodymium oxide (Nd 203) and 0-20 parts by weight of promoter cobalt monoxide (CoO), wherein the total parts by weight of the activate ingredient and the prompter is 2-40. Detailed preparation method is explained in an introduction book. The simultaneous desulfurization and denitration catalyst and preparation method of the simultaneous desulfurization and denitration catalyst has the advantages of being wide in catalyst source, easy to obtain, easy in a preparation and regeneration method, high in catalyst mechanical strength, small in erosion, high in using efficiency of raw materials, suitable for mass production, high in catalyst activity, wide in operation temperature range, capable of being tested in a simulation test for a long time within a temperature range from 350 DEG C to 500 DEG C, and capable of acquiring a desulfurization denitration rate over 90 percent.

The invention discloses a method for preparing m-xylylenediamine. The method includes the following steps that: a fixed-bed hydrogenation reactor is adopted, and isophthalonitrile is dissolved in organic acid amide solvent, and then enters a bed containing catalyst in the form of solution to react with hydrogen under the conditions of the reaction temperature of 50 DEG C to 100 DEG C, preferably 70 DEG C to 90 DEG C, and the reaction pressure of 5MPa to 10 MPa, preferably 7MPa to 8MPa, so that the m-xylylenediamine is prepared. Xylyl diisocyanate (XDI) can be directly prepared by the liquid phase salifying phosgenation method without refining and separating the prepared m-xylylenediamine reaction liquid; the method improves the prior XDA production technique, energy is saved, emission is reduced, the reaction conditions are mild, selectivity is high, the prepared m-xylylenediamine can be directly used for phosgenation reaction without being refined and purified.

The invention discloses a preparation method for chlorothalonil, and belongs to the field of agricultural fungicide production. With chlorothalonil uses m-phthalonitrile, nitrogen, chlorine, and a special ammoxidation catalyst as raw materials, the preparation method for chlorothalonil uses fluidized bed and fixed bed technologies to obtain chlorothalonil. The reaction conditions are that the temperature of the fluidized bed and the fixed bed is in the range of 280 DEG C to 300 DEG C, the pressure is in the range of 0.05 to 0.08Mpa, the catalyst is the special ammoxidation catalyst with an amount of 2% to 4% of the total amount of gases in the beds, and the reaction time is one hour. The preparation method for chlorothalonil has the following advantages: the process is simple, utilization ratio of the raw materials is high, product purity is high, environmental pollution is little, and qualified chlorothalonil products can be produced.

The invention relates to a solid-state white spirit fermentation and brewing method by using white spirit raw materials extruded with an enzyme or without the enzyme, which belongs to the technical field of brewing of white spirit. The invention firstly provides a processing method for extruding the white spirit raw materials with the enzyme or without the enzyme and further provides the solid-state white spirit fermentation and brewing method by using the white spirit raw materials extruded with the enzyme or without the enzyme. The method is mainly technically characterized by providing reasonable parameters for an extrusion system of the white spirit raw materials and providing the reasonable parameters for the solid-state process white spirit production by using the extruded white spirit raw materials. Compared with the prior art, during the fermentation process of fermented grains of the white spirit raw materials which are extruded with the enzyme or without the enzyme, the degradation of starch is thorough, the fermentation time is shorter and the flavor is thicker. Compared with the traditional solid-state white spirit fermentation and brewing process which is universally adopted at present, the solid-state white spirit fermentation and brewing method by using the white spirit raw materials extruded with the enzyme or without the enzyme of the invention can eliminate the process steps of heating, steam boiling, save energy consumption, reduce the cost, increase the utilization rate of the raw materials, increase the yield of the white spirit, shorten the fermentation period and realize the unique flavor.

The invention discloses a method for brewing foaming saki, and belongs to the technical field of fermented beverages. The method adopts unilateral fermentation and comprises the following steps of: firstly smashing raw materials, then directly liquefying and saccharifying the raw materials through enzyme, after blending with spice water and sterilizing, inoculating a saki saccharomycete liquid for fermenting, and directly bottling the obtained fermentation liquid, wherein a microorganism is directly used for fermentation so as to generate gas, carbon dioxide gas does not need to be injected, and the prepared foaming saki has better taste. The method for brewing foaming saki is simple, the equipment use ratio is high, the raw materials can be fully utilized, and the prepared beverage is rich in nutrient, contains large amount of active yeast, has the fragrance of yeast and rose, and has no harmful substances such as purine and the like.

The invention provides a device and method for preparing polyoxymethylene dimethyl ether by using methanol or methylal. The device comprises a formaldehyde region, a methylal region, a paraformaldehyde region, a polyoxymethylene dimethyl ether (PODE) region and a tail gas and wastewater treatment region. Based on the device, the method comprises the following steps: oxidizing a raw material methanol or methylal to obtain formaldehyde; polymerizing the formaldehyde to obtain paraformaldehyde; carrying out reaction on the paraformaldehyde and the methylal to prepare polyoxymethylene dimethyl ether; and rectifying and separating to obtain PODE2 and PEDE3-4, wherein residual formaldehyde in reaction returns to the raw material to be recycled and tail gas and wastewater generated in reactions enter into tail gas and wastewater treatments for green discharge and recycling, respectively. The whole process flow of the device and the method provided by the invention is highly integrated, the utilization ratio of the raw material is high, the output of exhaust gas and wastewater is very low, and the product purity is high, so that the device and the method can be suitable for different raw materials and are wide in application range.

The invention discloses a kind of compound nutrition powder rich in kudzu root cellulose oligosaccharide and a preparation method thereof. The preparation method includes the steps of carrying out enzymatic hydrolysis and extracting kudzu root residue from which pueraria starch is extracted in a starch factory, to obtain kudzu root fiber oligosaccharide extractive; mixing rice, corn, buckwheat, millet and soybean, which are equal in weight, puffing and grinding the mixture to obtain cereal puffed powder; weighing the kudzu root cellulose oligosaccharide, the cereal puffed powder, hydrolyzed lactalbumin, pumpkin powder, maltodextrin and cane surge powder according to the weight percent of the formula, mixing, packaging and sterilizing. In such a way, finished compound nutrition powder rich in kudzu root cellulose oligosaccharide can be obtained. In the preparation method disclosed by the invention, the kudzu root residue from which the pueraria starch is extracted is taken as the raw material and the cellulose in the kudzu root residue is degraded into the cellulose oligosaccharide which is applied for the development of compound nutrition powder. The invention provides a new approach for the full use of kudzu root resources in China and is good for improving the resource utilization ratio.

The invention discloses a soy sauce aspergillus strain capable of achieving high-yield production of protease. The aspergillus strain is preserved in China General Microbiological Culture Collection Center with preservation number of CGMCC NO.14145; and the strain is strong is pore-producing capacity and is high in protease activity. Meanwhile, on the basis of reference to various literature and in the combination with innovative test methods in production practice, the mutation of aspergillus is induced by virtue of a novel ARTP mutation breeding method; and by establishing a method for highthroughput screening of mutant strains by virtue of a transparent circle process and a 96-well plate process, the aspergillus mutant strain capable of achieving high-yield production of the protease is obtained; therefore, the capacity of the aspergillus in decomposing protein is improved, and an amino acid content in the soy sauce and a raw material utilization ratio are improved.

The invention provides a biosynthesis method for increasing accumulation of L-5-methyltetrahydrofolate, and an L-5-methyltetrahydrofolate synthetase system co-expressed recombinant plasmid and a construction method and application thereof. The L-5-methyltetrahydrofolate synthetase system co-expressed recombinant plasmid comprises DHFR (dihydrofolate reductase) gene folA and a MTHFR (methylenetetrahydrofolate reductase) gene metF sequence. The biosynthesis method for increasing accumulation of L-5-methyltetrahydrofolate includes converting the L-5-methyltetrahydrofolate synthetase system co-expressed recombinant plasmid to accumulate an original strain of the L-5-methyltetrahydrofolate so as to obtain a recombinant strain, and fermenting the recombinant strain. The accumulation of the L-5-methyltetrahydrofolate in final fermentation product is evidently higher than that of the L-5-methyltetrahydrofolate in the original strain. Utilization rate of raw materials is increased, production cost and energy consumption are reduced, and a foundation for industrial biosynthesis of the L-5-methyltetrahydrofolate is laid.

The invention discloses a sunflower meringle food and a preparation method thereof. Sunflower meal contains rich protein, unsaturated fatty acid, dietary fiber vitamins and trace elements, has a plurality of healthcare and therapeutic effects. The Sunflower meal can be mixed with auxiliary materials, such as flour and the like according to a certain proportion to prepare a convenient food with crisp mouthfeel, pure fragrance, rich nutrition and high protein and fiber by a process of raw material premixing, dough preparation, forming, baking and cooling, packaging, and the like and can also improve the raw material utilization rate and the nutritive value of the sunflower meal so as to improve the comprehensive utilization value of the sunflower meal and create the economic benefits.

The invention discloses a manufacturing method of a purple-potato steamed stuffed bun and belongs to the field of foods. The specific steps of the manufacturing method of the purple-potato steamed stuffed bun comprise manufacture of purple-potato steamed stuffed bun stuffing, manufacture of purple-potato steamed stuffed bun surface dough, forming of the purple-potato steamed stuffed bun, fermentation, steaming, cooling, quick freezing and packaging and warehouse entering. The purple-potato steamed stuffed bun integrates nutrition, health, fashion and functionality and is suitable for users of different age groups and different physical conditions.

A process for coating on the surface of photoluminescent fluorescent particles, Ba1-xMxMgAl10O17:Eu2+, includes such steps as coating by sol-gel method whose sol-gel system is prepared from metallic alkoxide (or acetate), alcohol, trifluoroacetic acid, water and inorganic photoluminescent fluorescent powder, drying and calcining.

The invention discloses a multivesicular liposome containing exenatide, its preparation method and application. The multivesicular liposome comprises the following ingredients: 1 weight portions of exenatide, 0.1-200 weight portions of lipid component, 0.2-10 weight portions of pH regulator, 13-590 weight portions of osmotic pressure regulator, and 5-150 weight portions of auxiliary emulsifier, wherein, the lipid component comprises neutral phosphatide and cholesterol with the weight ratio of 0.4:1-19:1 and triglyceride which occupies 1-9 mol% of the lipid component. According to the invention, the exenatide for treating type II diabetes is prepared into a multivesicular liposome preparation. By utilizing the property of the active pharmaceutical ingredient exenatide that dissolving readily in water, the preparation process is carried out by directly dissolving exenatide in the internal aqueous phase and using multiple emulsion solvent evaporation method. The multivesicular liposome and the preparation method have the advantages of high utilization rate of raw materials, high drug-loading concentration, high entrapment rate of the medicine, good stability, good slow release, and good effect of decreasing blood sugar, thus reducing times and frequencies of usage, reducing adverse reactions, and improving patient compliance.

The invention discloses a production process of preserved-beancurd flavored sauce-like fermented food, which comprises the steps of raw material boiling, inoculating, earlier stage bacterium culture and fermenting, packaging for the finished product.