70results about How to "Homogeneous tissue state" patented technology

The invention discloses a coarse cereal instant rice and a preparation method of the coarse cereal instant rice. The coarse cereal instant rice is mainly prepared by conducting extrusion curing, cutting, pelletizing, drying, then baking and puffing on coarse cereal powder, starch and solid vegetable oil, wherein the coarse cereal is selected from one or combination of corn flour, rice flour, sorghum flour, buckwheat, pearl barley flour, black rice four, sweet potato flour, millet flour, coarse rice powder, glutinous rice flour, red rice flour, soybean flour, red bean flour, green gram starch, black bean flour, oat powder and wheat flour. The coarse cereal instant rice provided by the invention adopts a loose porous structure inside, so that the coarse cereal instant rice is good for digesting and absorbing and is excellent in rehydration property, the rehydration time is relatively short, the rehydrated rice is in full grain, and the coarse cereal instant rice is chewy and not hard or sticky when being eaten.

The invention discloses a peach juice beverage and a preparation method thereof and belongs to the technical field of food processing. Each 1,000 parts of the beverage comprises following raw materials in parts by weight: 60-75 parts of peach pulp, 73-105 parts of a sweetening agent, 2-4.5 parts of a sour agent, 0.3-0.7 part of an antioxidant, 1-1.6 parts of a stabilizing agent, 0.4-0.6 part of peach essence and of the balance being water, wherein the stabilizing agent is composed of sodium carboxymethylcellulose, xanthan gum and sodium alginate with the mass ratio of (2-4):(2-4):(1-2). The peach juice beverage is reasonable in compatibility; the stability is good in a storage rack period and the mouth feel is good; the peach juice beverage is easy to produce. The stabilizing agent is compounded by the sodium carboxymethylcellulose, the xanthan gum and the sodium alginate so that the system viscosity can be increased and the thickening and emulsification effects are exerted; large grains are prevented from being collected and depositing so that sedimentation and layering phenomena are effectively prevented; compared with independently-adopted components, the peach juice beverage has the advantages that the sedimentation rate is low and the stabilizing efficiency is high; the texture is uniform; the peach juice beverage does not have the sedimentation and layering phenomena after being stored at a room temperature for one month.

The invention provides blueberry eye-pupil-brightening composite granules and a preparation method thereof, relates to a health-care composite granules and a preparation method thereof and aims at solving the problems of visual fatigue and decreased vision of users facing computers for a long period time. The blueberry eye-pupil-brightening composite granules are prepared by blueberry anthocyanin, chrysanthemum yellow pigment, cassia seed extract, maltodextrin, xanthan gum, citric acid, white granulated sugar, honey and sodium citrate. The preparation method comprises the steps of 1 weighing the blueberry anthocyanin, the chrysanthemum yellow pigment, the cassia seed extract, the maltodextrin, the xanthan gum, the citric acid, the white granulated sugar, the honey and the sodium citrate by mass, 2 mixing, 3 performing sterilization, 4 performing homogeneity, 5 performing spray drying, 6 performing granulation and 7 performing drying. The preparation method is mainly used for preparing the blueberry eye-pupil-brightening composite granules.

The invention discloses an aluminum alloy blade forged piece and a manufacturing method of the aluminum alloy blade forged piece. The manufacturing method comprises main steps of roll forging, upsetting blank making, screw press die forging, solid solution, small-deformation cold forging and aging thermal treatment. The heating parameter and the deformation parameter are reasonably set, and the cold forging deformation and the cold forging time of the forged piece are accurately controlled, so that 2219 aluminum alloy is processed. The workpiece heating temperature in the blank making step andthe die forging step ranges from 380 DEG C to 480 DEG C, the workpiece deformation in the blank making step and the die forging step ranges from 20% to 80%, the cold forging step needs to be accomplished within 3-12 hours after the solid solution step is accomplished, the workpiece deformation ranges from 1% to 5%, and finally the 2219 aluminum alloy blade forged piece with the uniform metallographic structure state and the good mechanical property is obtained. The technical requirement of a novel aero-engine for using the aluminum alloy blade forged piece can be met.

The invention provides an oat beverage and a preparation method thereof. The oat beverage consists of the following raw materials in parts by weight: 100-160 parts of oat grains or oat flour, 3-20 parts of vegetable fat, 0-20 parts of solid malt flour, 0-10 parts of white granulated sugar, 0.1-5 part of a stabilizer and the balance of water. The preparation method of the oat beverage comprises thefollowing steps of preparing oat pulp, performing enzymolysis on the oat pulp, performing enzyme inactivation, performing separation and deslagging, performing degassing, performing homogenizing, performing cooling, performing blending, performing homogenizing and cooling, performing volume settling, and performing ultra-high-temperature sterilization. The invention also provides the oat beverageprepared by the method, and the dietary fiber content is 1.5g / 100mL or above. The oat beverage prepared by the preparation method is fine in mouth feel and free of pasty mouth feel. The ultra-high-temperature production time is long, and the phenomena of pipe pasting and temperature dropping are avoided. The production energy consumption increase caused by ultrahigh-temperature temperature dropping is reduced.

The invention provides millet jelly and a production method thereof, the millet jelly comprises 3.0%-15% of millet particles on the basis of the total weight of the millet jelly. The millet jelly production method by using the invention comprises the following steps: preparing the other raw materials except the millet particles in the millet jelly formula into basic feed liquid; mixing the basic feed liquid with the millet particles, and then carrying out sterilization and encapsulation to obtain the product. By the reasonable formula and the proper process, the millet jelly and the production method of the invention can realize good stability of the product within the shelf life.

The invention relates to a cold roll with a thick quench-hardened layer. Chemical constituents in materials of the cold roll include, by weight, 0.70-1.20% of C, 0.5-1.20% of Si, 0.60-1.00% of Mn, 2.50-4.00% of Cr, 0.20-1.00% of Mo, at most 0.30% of Ni, at most 0.015% of S, at most 0.015% of P and the balance Fe and unavoidable impurities. The thickness of the quench-hardened layer of the cold roll is increased, and secondary quenching for the cold roll during usage is avoided.

The invention discloses chocolate candies injected with probiotics and a preparation method of the chocolate candies. According to the candies, microcapsules containing bifidobacterium lactis and lactobacillus acidophilus wrap probiotic dry powder and are evenly mixed with low-sweetness massecuite, then chocolate injection is conducted, and the massecuite is prepared from freeze-dried probiotic powder, high fructose corn syrup, butter, condensed milk, fresh milk, modified starch, whole milk powder, sodium alga acid, lactic acid and salt. Chocolate injection is conducted on the prepared massecuite, and the chocolate candies injected with probiotics can be obtained. Chocolate is externally hung on the candies, the candies are of concentrated fragrance, sweet greasy, filled with the massecuite, sweet and sour and soft, the taste matching is appropriate, and to keep the probiotic activity of bacterial powder, the mixing temperature of the massecuite and the bacterial powder and the operation temperature of chocolate injection are each controlled to be within 20-50 DEG C.

The invention discloses a bean beverage stabilizing agent and a preparation method thereof. The bean beverage stabilizing agent comprises the following raw materials of alpha-amylase, beta- amylase, carrageenan, microcrystalline cellulose, sodium carboxymethylcellulose, potassium chloride, molecular distilled monoglyceride and sucrose ester. The preparation method comprises the following steps of: dissolving the sucrose ester, the molecular distilled monoglyceride, the carrageenan and the potassium chloride into softened water to obtain a solution; mixing the alpha-amylase and the beta- amylase in the mass ratio of 1:1 and adding in the solution; controlling the temperature to be 50+ / -2DEG C; uniformly stirring and cooling; embedding complex enzyme in the mixed solution; airing at the temperature of 5-10DEG C; and uniformly mixing the microcrystalline cellulose with the sodium carboxymethylcellulose by using a dry method to obtain a grain beverage stabilizing agent. The bean beverage stabilizing agent is mainly applicable to bean beverages or other grain beverages, can effectively prevent the problem that starch or fiber precipitates in the beverage, avoid the elutriation and the gelatin and can prolong the preservation period of bean beverages at normal temperature to 18 months.

The invention belongs to the field of fermented milk products, and particularly discloses a raw material composition of inflatable fermented milk. The raw material composition comprises, in weight percentage, 40.492%-79.493% of raw milk, 20%-50% of cream, 0%-7% of sugar, 0%-1% of concentrated milk protein, 0.5%-1.5% of thickening agents and 0.007%-0.008% of leavening agents. Parts of raw materials are fermented, the fermented raw materials and a composition of the cream and the thickening agents are mixed, and mixture is inflated to form the inflatable fermented milk. Air holes of the obtained inflatable fermented milk are uniform and durable, and the inflatable fermented milk is exquisite in taste.

The invention relates to a non-addictive pure grain health black ice cream and a production method thereof, and belongs to the field of food processing. The production method comprises the following steps: cleaning, washing, softening, and anti-aging black rice, millet and pearl barley; then, mixing, sterilizing, homogenizing, maturing and freezing the black rice, the millet and the pearl barley to prepare the cool and moist black ice cream which is uniform in texture and state, smooth and fine in taste, and good in the effect of relieving summer-heat. According to the black ice cream, the applied range of grain and cereal is broadened; any thickening agent, stabilizing agent, essence, pigment, and other additives are not added during the production process, so that natural nutritional components in raw materials are reserved, and the black ice cream has a special flavor of the black rice, the millet and the pearl barley, and a health function; the production process is environment friendly, that is, no waste residue, waste steam and harmful substance are generated; moreover, no chemical addictive is added into the black cream, so that the product can be eaten safely.

The invention discloses low-fat glutinous rice ice cream and a preparation method thereof. The low-fat glutinous rice ice cream is prepared from raw materials in percentage by weight as follows: 6%-10% of skim milk powder, 5%-8% of water-ground glutinous rice starch, 4%-7% of coconut oil, 0.6%-1.0% of butter, 10%-14% of soft white sugar, 1%-2% of flos sophorae juice, 1%-2% of a folium isatidis extracting solution, 0.4%-0.8% of a compound stabilizer and the balance of water. The ice cream has strong milk flavor and glutinous rice fragrance, further has coconut flavor and flos sophorae fragrance, is fine and smooth in texture and has healthcare functions of clearing heat and removing toxicity.

The invention relates to an oat cereal beverage with low glucose content and a preparation method of the oat cereal beverage. The preparation method comprises the following steps: preparing oat pulp,and adding liquefying enzyme, saccharifying enzyme, glucose converting enzyme and xylosidase into the oat pulp for enzymolysis at 55-70 DEG C; and performing enzyme inactivation, then removing residues, adding ingredients, performing sufficient stirring, and performing sterilization so as to obtain the oat beverage. The oat beverage disclosed by the invention is pure in flavor, fine in taste, uniform and consistent in tissue state and outstanding in flavor.

The invention discloses a meal substituting dessert and a preparation method thereof. The meal substituting dessert is prepared by the conventional yoghourt preparation process in the field, and comprises the following raw materials in percentage by mass: 8.5-20% of watery cream, 1-2% of concentrated milk protein, a leavening agent, and the balance of milk. The meal substituting dessert can be produced on the conventional production line, has the protein content of 3.0-6.0%, the fat content of 8.0-15.0% and the content of lactic acid bacteria of being greater than or equal to 1.0*10<6>cfu / g, is delicate, smooth, full-bodied and plump in mouth feel and uniform and smooth in texture state, and combines flavor and mouth feel of both yogurt and dessert; within the shelf life (under a 10 DEG C cold storage condition, the shelf life is 25 days), the unique mouth feel and flavor can be kept; the meal substituting dessert has a coating property or has certain plasticity, and can be used as a raw material for mounting coating.

The present invention provides a yoghurt stabilizer. The yoghurt stabilizer comprises the following raw materials in parts by weight: 0.5-4.9 parts of beta-cyclodextrin, 0.2-2.2 parts of edible gelatin and 0.02-0.14 parts of agar. The method of using the yoghurt stabilizer to prepare the fermented yoghurt is as follows: (1) sweet milk is prepared and the yoghurt stabilizer is added into the sweet milk; (2) the obtained mixed solution in the step (1) is homogenized; (3) the homogenized liquid is sterilized; (4) the liquid obtained in the step (3) is cooled and a fermentation agent is inoculated into the liquid to conduct fermentation; and (5) after the fermentation, the fermented liquid is cooled to obtain the finished products of the yogurt. The edible gelatin and agar can significantly increase the centrifugal precipitation rate and viscosity of the yoghurt, but due to the fact that the additions of the two stabilizers inhibit the yoghurt fermentation, the beta-cyclodextrin is combinedly used. The addition of the beta-cyclodextrin can promote the fermentation of the yogurt and at the same time can enable the yogurt products to be uniform in texture states and good in mouthfeel. But the disadvantage of the beta-cyclodextrin is that the beta-cyclodextrin reduces the centrifugal precipitation rate of the yoghurt products, which can be rightly made up by the gelatin and agar.

Belonging to the technical field of dairy processing, the invention particularly relates to a preparation method for a pearl buffalo milk jelly. The preparation method for the pearl buffalo milk jelly includes: a) sugar liquid preparation: taking pearl powder sugar and white granulated sugar, mixing the two, then performing heating dissolving, and conducting filtration; b) buffalo raw milk pretreatment: taking buffalo raw milk to conduct detection, with the protein content being 3.8-4.2%, and then performing standardized pretreatment to obtain pre-treated buffalo raw milk; c) mixing: take egg white and conducting stirring to a foam state, mixing the egg white with the sugar liquid and pre-treated buffalo raw milk to reach a homogeneous state, and then carrying out filtration and filling to obtain a raw feed liquid; d) sterilization and cooling: heating the raw feed liquid, maintaining a constant temperature and conducting sterilization, and then performing natural cooling to obtain the pearl buffalo milk jelly. The pearl buffalo milk jelly product obtained by the method provided by the invention has superior color state, various indexes and the like, the preparation method is simple and the production cost is low.

The invention relates to the field of milk beverage preparation, more particularly, to an acidic milk beverage containing ginger extracting solution and a preparation method thereof. The acidic milk beverage containing ginger extracting solution disclosed by the invention contains, based on 100 parts by weight of raw materials, as follows: 0.05 to 0.2 parts of milk protein, 4 to 10 parts of ginger extracting solution and thickener, wherein the thickener contains 0.15 to 0.4 parts of soybean polysaccharide, and 0.05 to 0.2 parts of pectin. In this invention, in order to overcome the impact on the stability of milk protein by a plurality of substances contained in the ginger extracting solution, such as gingerol, zingerone, gingerol, zingiberol and the like, a stabilizer including thickenerpectin, guar gum or pectin, guar gum and other colloids are added in the preparation process; besides, the stability of a sour milk system containing the ginger extracting solution on condition of long guarantee period can be effectively improved through reasonable proportioning, and the milk beverage product of the invention has better stability and longer shelf life than commercially available milk beverage products of this kind.

The invention discloses a deformation high-temperature alloy blade forged piece and a precision forging method thereof. The precision forging method comprises the following steps that S1, a high-temperature alloy bar material is subjected to heat preservation for 8-60 min at the temperature of 950-1150 DEG C, and extrusion is conducted; S2, heating is conducted for 8-60 min at the temperature of 910-1060 DEG C, and head upsetting is conducted; S3, heating is conducted for 6-60 min at the temperature of 910-1060 DEG C, and pre-forging is conducted; and S4, heating is conducted for 4-60 min at the temperature of 910-1060 DEG C, finish forging is conducted, and a finish forged piece is obtained. The invention further discloses the deformation high-temperature alloy blade forged piece obtainedthrough the precision forging method. The precision forging method and the deformation high-temperature alloy blade forged piece have the beneficial effects that precision forging forming of the blade forged piece based on a novel nickel-based high-temperature alloy GH4169D material is achieved, an obtained GH4169D alloy blade can meet the requirements for the shape and size of an aero-engine blade and for the performance at the high temperature of 650 DEG C to 750 DEG C, and the requirement for the temperature bearing capacity of a blade material due to the fact that the performance and theuse requirement of an aero-engine are continuously improved is met.

The invention provides millet jelly and a production method thereof, the millet jelly comprises 3.0%-15% of millet particles on the basis of the total weight of the millet jelly. The millet jelly production method by using the invention comprises the following steps: preparing the other raw materials except the millet particles in the millet jelly formula into basic feed liquid; mixing the basic feed liquid with the millet particles, and then carrying out sterilization and encapsulation to obtain the product. By the reasonable formula and the proper process, the millet jelly and the production method of the invention can realize good stability of the product within the shelf life.

The invention discloses a formula and a making method of a Kudzu Kudzu and okra compound lactic acid bacteria beverage, the making method is reasonable in design, Kudzu Kudzu juice, okra juice, pure milk and white granulated sugar are taken as main raw materials, lactic acid bacteria are added for fermentation treatment, and the made lactic acid bacteria beverage retains nutrient substances in Kudzu Kudzu and okra, is light milk cyan in color and luster, and has a good taste. The beverage is fine and smooth in taste, uniform in tissue state and appropriate in sour and sweet taste, combines special flavors of the radix puerariae, the okra and the lactic acid bacteria fermented milk, and is free of any peculiar smell and rich in nutrition.

The invention discloses a bean beverage stabilizing agent and a preparation method thereof. The bean beverage stabilizing agent comprises the following raw materials of alpha-amylase, beta- amylase, carrageenan, microcrystalline cellulose, sodium carboxymethylcellulose, potassium chloride, molecular distilled monoglyceride and sucrose ester. The preparation method comprises the following steps of: dissolving the sucrose ester, the molecular distilled monoglyceride, the carrageenan and the potassium chloride into softened water to obtain a solution; mixing the alpha-amylase and the beta- amylase in the mass ratio of 1:1 and adding in the solution; controlling the temperature to be 50+ / -2DEG C; uniformly stirring and cooling; embedding complex enzyme in the mixed solution; airing at the temperature of 5-10DEG C; and uniformly mixing the microcrystalline cellulose with the sodium carboxymethylcellulose by using a dry method to obtain a grain beverage stabilizing agent. The bean beverage stabilizing agent is mainly applicable to bean beverages or other grain beverages, can effectively prevent the problem that starch or fiber precipitates in the beverage, avoid the elutriation and the gelatin and can prolong the preservation period of bean beverages at normal temperature to 18 months.

The invention provides a method for preparing light mung bean complex beverage and utilizing byproducts thereof. The method comprises the following steps of: performing heating extraction on exocarpium benincasae so as to obtain an exocarpium benincasae extracting solution, soaking mung beans at a normal temperature, boiling for digestion, taking a supernate, and filtering to obtain mung bean clear juice; adding white granulated sugar, the exocarpium benincasae extracting solution, soybean polysaccharide, sodium carboxymethylcellulose and mung bean essence into the mung bean clear juice for blending, and then homogenizing; subpackaging the homogenized mung bean clear juice complex beverage into 290mL glass bottles, adding 3-5g of chrysanthemum flowers into each glass bottle, and sterilizing, thereby obtaining the light mung bean complex beverage; preparing the boiled mung beans into a mung bean paste. The method has the advantages that the production process simple, industrial production is easily realized, the beverage is uniform in texture state and good in clarity, the prepared beverage is relatively tasty and relatively balanced in nutrition and has the efficacies of clearing summer-heat, removing edema and the like, and the residual mung beans can be prepared into the mung bean paste; the method is simple to operation and capable of realizing full utilization of mung beans.

The invention relates to a preparation method of passion fruit double-skin milk. The preparation method comprises the following steps of (1) pickling passion fruits with sugar: thoroughly cleaning mature passion fruits, draining the cleaned mature passion fruits, adding white granulated sugar, mixing the drained mature passion fruits and the white granulated sugar so as to obtain a mixture, and allowing the mixture to stand to juice the passion fruits; (2) making passion fruit syrup: putting the passion fruits with juice into a stainless steel pot after high-temperature sterilization, mashing and crushing the passion fruits in the stainless steel pot, boiling the crushed passion fruits with a strong fire, then slowly cooking the boiled passion fruits with a mild fire, and adding malt sugar and citric acid; (3) pretreating raw buffalo milk: performing protein detection and standardization pretreatment on raw buffalo milk; (4) performing mixing: taking egg white, stirring the egg white until foams are formed, mixing and stirring the foamed egg white, the passion fruit syrup and the raw buffalo milk until the mixture of the foamed egg white, the passion fruit syrup and the raw buffalo milk is in a homogeneous state, then filtering the homogeneous mixture, and performing filling so as to obtain raw material liquid; and (5) performing disinfection and cooling: heating the raw material liquid to raise the temperature to 95 DEG C, performing constant-temperature disinfection, and then naturally lowering the temperature to cool the obtained product. The passion fruit double-skin milk products obtained by the preparation method disclosed by the invention are superior in properties of color, state, various indexes and the like, simple in preparation method and low in production cost, and have the efficacies of promoting the health of cardiovascular systems, preventing cancer, resisting ageing, improving sight and the like.

The invention discloses a deformation high-temperature alloy blade forged piece and a die forging method thereof. The die forging method comprises the following steps: extrusion heating, specifically,the heating temperature is 950-1100 DEG C, and the heat preservation time is 10-60 min; extrusion forming; finish forging heating, specifically, the heating temperature is 910-1060 DEG C, and the heat preservation time is 5-60 min; and finish forging for obtaining a finish forged piece. The provided method can effectively realize the consistency of the quality of the forged pieces, increases thequalification rate of the finished forge piece and improve the quality of the finished forge piece. The invention further discloses a deformation high-temperature alloy blade forged piece obtained through the die forging method. The deformation high-temperature alloy blade forged piece has the advantages that the surface is free of cracks, and the internal structure meets the design requirement, the requirements for the shape and size of an aero-engine blade and for the performance at the high temperature of 650 DEG C to 750 DEG C can be met, and the requirement for the temperature bearing capacity of a blade material due to the fact that the performance and the use requirement of an aero-engine are continuously improved is met.

The invention discloses a lactobacillus plantarum and a preparation method and application of a gastrodia elata oral liquid fermented by the lactobacillus plantarum, and belongs to the technical field of food. The gastrodia elata oral liquid is produced by performing enzymolysis on gastrodia elata by adopting four compound enzymes including pectinase, cellulase, tannase and alpha-amylase to obtain enzymatic hydrolysate, and inoculating lactobacillus plantarum STDA6 to ferment by taking the enzymatic hydrolysate as a fermentation substrate. The fermented gastrodia elata oral liquid disclosed by the invention integrates the probiotic functions of gastrodin and lactic acid bacteria, and has the health-care functions of improving sleep, promoting intestinal microecological balance and the like; the fermented gastrodia elata oral liquid prepared by the invention is uniform and bright in color, moderate in sour-sweet proportion, fine and soft, and uniform in tissue state; and the processing technology is simple, the process is controllable, the quality is guaranteed, and batch production is facilitated.

The present invention provides a yoghurt stabilizer. The yoghurt stabilizer comprises the following raw materials in parts by weight: 0.5-4.9 parts of beta-cyclodextrin, 0.2-2.2 parts of edible gelatin and 0.02-0.14 parts of agar. The method of using the yoghurt stabilizer to prepare the fermented yoghurt is as follows: (1) sweet milk is prepared and the yoghurt stabilizer is added into the sweet milk; (2) the obtained mixed solution in the step (1) is homogenized; (3) the homogenized liquid is sterilized; (4) the liquid obtained in the step (3) is cooled and a fermentation agent is inoculated into the liquid to conduct fermentation; and (5) after the fermentation, the fermented liquid is cooled to obtain the finished products of the yogurt. The edible gelatin and agar can significantly increase the centrifugal precipitation rate and viscosity of the yoghurt, but due to the fact that the additions of the two stabilizers inhibit the yoghurt fermentation, the beta-cyclodextrin is combinedly used. The addition of the beta-cyclodextrin can promote the fermentation of the yogurt and at the same time can enable the yogurt products to be uniform in texture states and good in mouthfeel. But the disadvantage of the beta-cyclodextrin is that the beta-cyclodextrin reduces the centrifugal precipitation rate of the yoghurt products, which can be rightly made up by the gelatin and agar.

The invention discloses a heat-insoluble soybean milk pudding and a making method thereof.The pudding is made from 85-95 parts of ground soybean milk, 5-8 parts of powdered sugar, 0.2-0.8 part of non-dairy creamer, 0.01-0.05 part of sucrose fatty acid ester and 3-5 parts of Curdlan (heat coagulant).All the substances need to be sufficiently mixed and dissolved and then put in a water bath at 85-95 DEG C to be stirred while being heated till the temperature reaches 46-50 DEG C, stirring is stopped but heating is continued when the substances are stirred to have certain viscosity, heating can not be stopped till the central temperature reaches 80 DEG C or above through heating, and cooling is conducted to form the pudding.The formed pudding is milk white, tender and smooth in taste, fine and smooth, moderate in sweetness, shapable and capable of being freely formed into wanted shapes.The pudding can be widely promoted in pudding shops, dessert shops and cold drink shops, is suitable for people of all ages, and has original nutrients and flavor of soybean milk.

The invention discloses a method for manufacturing flat apricot jam by the aid of soybean coat pectin used as gel. The method includes steps of blanching flat apricot flesh in water at the temperature of 90-95 DEG and then processing the flat apricot flesh by the aid of microwave; peeling the preprocessed flat apricot flesh, injecting apricot peel in a grinder to mash the apricot peel and keeping the apricot flesh and apricot peel fluid; heating and concentrating the apricot flesh and the apricot peel fluid, slowly and uniformly stirring sweetening agents and the soybean coat pectin in the apricot flesh and the apricot peel fluid and stopping concentrating the apricot flesh and the apricot peel fluid when the concentration percentage reaches 50%-70% to obtain finished products; filling bottles with the finished products, exhausting air from the bottles under the condition of the temperature of 90-100 DEG C for 10-25 min and then sealing the bottles; sterilizing the filled flat apricot jam under the condition of the temperature of 80-100 DEG C for 10-25 min or sterilizing the flat apricot jam under the condition of the temperature of 135-140 DEG C for 2-15 s and cooling the flat apricot jam to obtain finished products. The method has the advantages that production processes are simple, and industrial production is easy to implement; colors and flavor of raw materials can be reserved to the greatest extent owing to microwave heating and color protecting; the soybean coat pectin is used as the gel and is high in gel strength, good in stability and low in cost, and the jam manufactured by the aid of the method is brownish yellow, has mellow aroma, is moderately sweet and sour and is uniform in texture.

The invention discloses a mold for cross-specification production of high-density large-mouth diameter polyethylene pipes. The mold for cross-specification production of high-density large-mouth diameter polyethylene pipes comprises a base mold, an opening mold and a core mold, the opening mold and the core mold are connected with the base mold, the inner diameter of an inlet of the opening mold is smaller than that of an outlet, the inner diameter of the inlet of the opening mold is matched with that of a transition outlet of the opening mold, and the outer diameter of an inlet of the core mold is smaller than that of an outlet, the outer diameter of the inlet of the core mold is matched with the outer diameter of the transition outlet of the core mold; and an annular combined heating belt is arranged on the inner wall of the core mold. The idea that a conventional large base mold is changed into a small opening core mold to extend and expand downwards is broken through, the opening core mold is designed through structural improvement, the opening core mold and the core mold extend upwards on the basis of the small base mold, and a pipeline of a large specification can be producedthrough a mold head machine and the base mold of the small specification. The equipment investment can be greatly reduced, the raw material sag phenomenon can be effectively reduced, and the technical improvement of producing the super-large and super-thick pipe through a common raw material is facilitated.