13results about How to "Improve crispness" patented technology

This invention discloses an optimized process for drying rainbow trout skin using vacuum microwave combined with airflow puffing, belonging to the field of food processing technology. Addressing the problems of low crispness and lack of systematic optimization of process parameters in existing rainbow trout skin puffing processes, this invention investigates the effects of pre-drying moisture content, puffing temperature, and vacuum drying time on the puffing rate, hardness, and crispness of the product through single-factor experiments. Based on this, using crispness (deformation distance) as the response value, a quadratic polynomial regression model is established using Box-Behnken design, and the optimal combination of process parameters is determined through response surface methodology. The regression model is: Y = 0.2832 + 0.0837A + 0.0241B + 0.0186C + 0.0025AB + 0.0148AC + 0.0040BC + 0.2480A 2 +0.1190B 2 +0.0286C 2 The optimal process parameters obtained by this invention are: pre-drying moisture content of 30%, puffing temperature of 85℃, and vacuum drying time of 30 min. Under these conditions, the puffed rainbow trout skin product exhibits a deformation distance of 0.25–0.31 mm, a puffing rate exceeding 200%, significantly improved crispness, and stable quality. The regression model established in this invention shows a good fit (R²). 2 =0.9948), with high prediction accuracy, it provides a clear technical parameter window for the industrial production of rainbow trout skin puffed snack food, and has good prospects for industrial application.

The application belongs to the technical field of textile auxiliaries, and particularly relates to a preparation method of a multifunctional softening agent, which comprises the following steps: S1: polyether epoxy silicone oil, amine and an organic solvent are added into a reaction kettle according to the measured amount, dry nitrogen is introduced, and after uniform stirring, the temperature is increased to 70-135 DEG C; after reaction, multifunctional aminosilane is added for continuous reaction to obtain raw organic silicon; S2: an emulsifier is added to the raw organic silicon obtained in S1 for emulsification, and finally a multifunctional softening agent is obtained. The softening agent prepared by the preparation method has excellent flexibility, crispness and excellent fluffy soft hand feeling after finishing of the cloth.

A mask body is designed to be an upper piece and a lower piece which are connected, the upper piece and the lower piece are correspondingly used for covering the upper portion of the nose and the mouth and nose area respectively, the upper piece is formed by weaving polyester silk to enhance stiffness and smoothness and shaping supporting, and the lower piece is formed by weaving special spandex silk with the molecular chain containing hydrogen ion groups and amino groups to achieve the peculiar smell adsorption function. According to the structural design, when the mask is worn, the upper piece is kept in a three-dimensional shape and is not prone to collapse, the lower piece continuously plays a role in deodorization, and therefore the dual requirements of a user for the three-dimensional shape and the deodorization function of the mask are met at the same time, the problems that the mask is prone to collapse, single in function and lack of attractiveness are effectively solved, and the comprehensive use experience of the mask is improved.

The application provides a touch force feedback simulation method and system based on pressure deformation signals, relates to the technical field of touch interaction and tactile feedback, and comprises a data acquisition process: configuring a sensor to collect the physical state of a touch interface to obtain instantaneous pressure and deformation signals; an impedance compensation process comprises the following steps: step 1, obtaining instantaneous signals; step 2, constructing a dynamic hysteresis loop model; step 3, solving a viscous energy loss value; step 4, generating an energy compensation waveform; and step 5, driving an actuator to generate reverse damping vibration. The application quantifies the viscous loss of a material through a physical phase space model, accurately injects reverse energy, and effectively solves the problems of touch hysteresis and soft collapse of a touch interface caused by viscoelasticity.

The application discloses a kind of food and medicine homologous biscuits and its making method, belong to food processing technical field.The food and medicine homologous biscuits include the following raw materials: cooked millet powder, poria powder, yam powder, dried tangerine peel powder, corn oil, granulated sugar, whole egg, egg white, baking soda and baking powder;Making method: low-temperature ultrafine grinding, sieving;(2) stirring into dough;(3) roll into strip, shaping, freezing;(4) cutting, tray arrangement;(5) subsection low-temperature baking;(6) after cooling, nitrogen or deoxidization packaging, obtained.The application of multiple food and medicine homologous components synergistic effect has the effect of warming and tonifying spleen and stomach;At the same time, through process parameter optimization, solve the millet and food and medicine homologous material taste rough, easy to produce peculiar smell technical problem, product crisp and palatable, active ingredient retention rate is high, and low sugar low oil, suitable for weak spleen and stomach population long-term consumption, easy to industrialized production.

Provided are a processed edible powder that has less deterioration of coating taste over time when used as a coating material for deep-fried food, and that has a preferred coating taste with good crispness and a clear crispness, a method for producing the processed edible powder, a coating material for deep-fried food that uses the processed edible powder, a method for producing the coating material for deep-fried food, and a method for improving the taste of the coating material for deep-fried food. A processed edible powder is obtained by mixing a fat solidifying agent into an edible powder made from a starchy and / or fibrous raw material. By using the processed edible powder as a raw material for a coating material for deep-fried food, a deep-fried food having less deterioration of coating taste over time and a preferred coating taste with good crispness and a clear crispness can be obtained.

The utility model discloses a kind of warm knitted grey cloth, it relates to textile field, and its technical scheme main point is: including outer layer and inner layer, the side of inner layer close to outer layer is equipped with a plurality of nap, the side of outer layer close to inner layer has a plurality of convex edges linear array, the distance between adjacent convex edges is greater than or equal to the width of convex edge, inner layer and outer layer are stitched by stitching line, stitching line passes through convex edge.In the utility model, the distance between outer layer and inner layer is separated by convex edge, cooperate the stiffness of first yarn, ensure that the nap between adjacent convex edges can keep standing, delay the air flow between outer layer and inner layer, form air layer, and then reduce heat exchange, keep warm by nap and air layer, ensure that knitted grey cloth is fluffy soft, first yarn is twisted by polyester fiber silk, polyester fiber silk has good stiffness, second yarn is twisted by hollow special-shaped polyester fiber silk, cooperate the diameter of second yarn, improve the warmth of inner layer.

The invention relates to the technical field of food processing, in particular to a Liuan Guapian tea flavored peanut brittle and a preparation method thereof. The peanut brittle comprises the following raw materials in parts by weight: 100-120 parts of peanut kernels, 15-20 parts of white granulated sugar, 15-20 parts of trehalose, 20-30 parts of maltose, 10-12 parts of Liuan Guapian tea powder, 3-5 parts of coconut oil and 1-3 parts of sea salt. The preparation method comprises the following steps: (1) boiling sugar: pouring white granulated sugar, maltose, coconut oil and sea salt into a non-stick pan, heating and stirring until the materials are completely melted, and stopping stirring when the temperature reaches 120-140 DEG C; when the central temperature of the syrup reaches 150-154 DEG C, taking away from the fire; (2) mixing materials: sequentially pouring the peanut kernels and the Lu'an Guapian tea powder, and quickly stirring for 20-25 seconds until the peanut kernels and the Lu'an Guapian tea powder are uniformly mixed; and (3) forming and cooling: flattening the mixed material when the sugar temperature is 85-90 DEG C to obtain a sugar blank with the thickness of 1.1-1.3 cm, cooling and then cutting. The peanut brittle prepared by the method is crisp in taste and moderate in sweetness, and has the scorch aroma of peanuts and the special chestnut aroma and orchid aroma of melon slice tea.

This invention relates to a selenium-containing compound vitamin chewable tablet and its preparation method, comprising the following raw materials in parts by weight: 10-16 parts selenium-enriched yeast, 25-35 parts L-ascorbic acid, 0.5-1 part vitamin K, 10-20 parts sorbitol, 1-3 parts DL-α-tocopherol acetate, 3-8 parts sodium octenyl succinate starch, 1-5 parts acetylated distarch adipate, 0.7-1.2 parts magnesium stearate, 0.3-0.5 parts potassium citrate, 0.04-0.07 parts steviol glycosides, and 5-10 parts modified silica. This invention improves the crispness and palatability of the chewable tablet by adding acetylated distarch adipate and sodium octenyl succinate starch; the addition of modified silica effectively reduces vitamin attenuation and improves the stability of the components.

This utility model discloses an easily positioned embroidered emblem, relating to the field of clothing. Its key technical features include: a base layer and a decorative layer, which are sewn together. The base layer is located on the side of the decorative layer closest to the garment. The base layer has one longitudinal reinforcing strip and two transverse reinforcing strips. The length of the longitudinal reinforcing strip is equal to the maximum longitudinal length of the base layer, and the length of the transverse reinforcing strips is equal to the maximum transverse length of the base layer. This utility model improves the overall stiffness of the embroidered emblem through the longitudinal and transverse reinforcing strips, as well as the first reinforcing edge and auxiliary reinforcing strips used in conjunction, ensuring accurate positioning of the emblem's edges. The low-elastic polyester yarn uses Y-shaped cross-section irregular fibers to increase the friction between yarns and improve bonding strength. Simultaneously, the base layer ensures stiffness, and the decorative layer supports the embroidered pattern, ensuring that the pattern of the embroidered emblem is not affected by the reinforcing structure.

This invention relates to an experimental puppy food, comprising: 10-30 parts puffed corn, 1-5 parts puffed soybean meal, 15-30 parts puffed rice flour, 25-40 parts chicken meal, 3-10 parts olive oil, 3-10 parts duck fat, 0.5-1 part limestone powder, 0.02-0.05 parts choline chloride, 0.1-0.3 parts sodium chloride, 1-4 parts chicken liver powder, 4-8 parts beef flavoring agent, 4-8 parts milk powder, and 3-4 parts multivitamin and mineral premix; it also includes inactivated probiotics, with 1-6g of inactivated probiotics added per kg of puppy food, the inactivated probiotics including Pediococcus lactis CGMCC No. 23551; and it also includes Eucommia ulmoides leaf extract, with 4-12g of Eucommia ulmoides leaf extract added per kg of puppy food. The experimental puppy food mentioned above was fortified with inactivated probiotics and plant extracts to improve the intestinal microecological balance of the experimental dogs, increase the digestibility and utilization of the dog food, and enhance the stress resistance of the puppies. The prepared dog food has low hardness, making it easy for puppies to eat during the weaning transition period and reducing stress. The milk powder uses an external spray coating process to enhance the immune function of the experimental puppies, and nitrogen packaging helps to preserve the feed.

This invention relates to an eight-way elastic shaping underwear fabric and its weaving method. The fabric body is woven from 20-40D nylon and 140-210D and 40-70D elastic yarns. The nylon accounts for 60% of the mass of the fabric body, and the elastic yarns account for 40%. The fabric uses an alternating open and closed loop pattern, with each warp yarn alternately padded on adjacent needles. A complete weave has 6 loop rows. The fabric obtained by this invention is close-fitting, comfortable, breathable, and resistant to deformation, making it highly practical.

The utility model discloses a kind of non-woven fabric self-standing bag, including bag bottom sheet and bag side sheet, the bag side sheet is enclosed together to form the bag body of cylinder, the bag bottom sheet is set to the side of bag body, the bag side sheet includes side heat-seal film layer, non-woven cloth layer and side printing film layer, the side heat-seal film layer and side printing film layer are respectively set to the two sides of non-woven cloth layer, first resin showering membrane layer is set between the side heat-seal film layer and non-woven cloth layer, second resin showering membrane layer is set between the side printing film layer and non-woven cloth layer.This kind of self-standing bag has following beneficial effects: by adhering resin showering membrane layer and other membrane sheet on non-woven cloth layer, thereby improve the crispness of non-woven cloth layer, ensure that entire non-woven cloth bag can realize self-standing, and after placing article, bag body cannot be extruded, entire self-standing bag cannot be affected self-standing effect.