31results about How to "Improve crispness" patented technology

The utility model provides a quick-dry cool stiff and smooth warp knitting fabric, which is formed by knitting at least two guide bars GB1 and GB2, yarns adopted by the guide bar GB1 are high mechanical elasticity synthetic fiber filaments with circular or special-shaped sections, the crimp shrinkage rate of the high mechanical elasticity synthetic fiber filaments must be greater than 25%, and the crimp shrinkage rate of the high mechanical elasticity synthetic fiber filaments must be greater than 25%. Yarns adopted by the GB2 guide bar are elastic polyurethane filaments, the thickness of the high-mechanical-elasticity synthetic fiber filaments is 20-50D, and the thickness of the elastic polyurethane filaments is smaller than or equal to 55D. The high-mechanical-elasticity synthetic fiber filaments with the special-shaped cross sections are adopted, the contact area between fibers and air is large, diffusion and evaporation of water on the surfaces of the fibers are facilitated, and a wearer has the experience of quick-dry and cool feeling after wearing the fabric; meanwhile, due to the high crimp rate of the high-mechanical-elasticity synthetic fiber filaments, the fabric can have high stiffness and smoothness; the fabric obtained by weaving the high-mechanical-elasticity synthetic fiber filaments and the elastic spandex filaments has good elasticity, and the wearing comfort of a user is improved.

The invention discloses cooking equipment. The cooking equipment comprises a box body, a box door, a heating assembly, a steam generator, a humidity sensor, a temperature sensor and a controller, the controller is configured to control the heating assembly and the steam generator to operate and enable the interior of the cooking cavity to reach a first temperature and a first humidity so as to perform blanching and deodorization treatment on the food materials; the heating assembly is controlled to continue to operate, the steam generator is closed, the box door is opened, so that the temperature in the cooking cavity reaches the second temperature, steam in the cooking cavity is discharged, door opening moisture removal treatment is executed, and when the humidity in the cooking cavity is reduced to the second humidity, the box door is closed; controlling the heating assembly to continuously operate, and enabling the temperature in the cooking cavity to reach a third temperature so as to dehydrate the food materials; and the heating assembly is controlled to continue to operate, and the temperature in the cooking cavity reaches the fourth temperature, so that the food materials are subjected to deoiling treatment. All stages are controlled through a temperature and humidity double-control technology, and the taste of cooked meat food materials is improved.

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 utility model discloses a high strength high color fastness wool yarn, including core yarn, the outside spiral of core yarn is wrapped and has the wrapped yarn layer, the outside of wrapped yarn layer is covered with first cladding fiber layer, the core yarn includes flax yarn, the wrapped yarn layer includes wool / PVA blended yarn, first cladding fiber layer is the original liquid color acrylic fiber, the utility model relates to a kind of high strength high color fastness wool yarn, core yarn uses flax yarn, can improve the breaking tenacity of yarn, and can improve the rigidity of wool yarn, so that the fabric prepared by it has better crispness. The wool / PVA blended yarn used is hydrolyzed after hot water treatment PVA, so that the loftiness of wool yarn can be improved, and the warmth-keeping effect is improved.

The invention relates to the technical field of corn, and particularly discloses a biological fermentation cornflake and a preparation method thereof. The preparation method of the biological fermentation cornflake comprises the following steps: dissolving glucose, peptone and microbial growth factor mixed salt in water, adding lactobacillus plantarum freeze-dried powder, stirring, culturing, centrifuging, collecting supernate, adding a chitosan nanoparticle solution, stirring, adding algal polysaccharide-protein gel and an activated lactobacillus liquid, and stirring to obtain a pretreated bacterial liquid; and dispersing corn in water, standing, fishing out, steaming with a steamer, pressing with a tablet press, cooling, adding the pretreated bacterial liquid, stirring, fermenting, and drying to obtain the biologically fermented corn flakes. The biological fermentation cornflake is good in crispness, high in nutrient component retention rate and simple in preparation method.

The application discloses puffed microparticles and application of the puffed microparticles in preparation of puffed Dendrocalamus latiflorus shoots, and belongs to the technical field of food processing. The puffed microparticles comprise a composite framework formed by edible starch, plant protein and dietary fiber. The composite framework is subjected to moisture adjustment, granulation, pre-gelatinization and instant puffing treatment to form microparticles with a porous structure and elastic supporting effect. The puffed microparticles are used for compounding with Dendrocalamus latiflorus shoot slices or Dendrocalamus latiflorus shoot silk which are subjected to color protection, debittering and seasoning, and are dispersed in the surface and interstitial gap of the Dendrocalamus latiflorus shoot slices or Dendrocalamus latiflorus shoot silk in the process of oil frying and puffing, so as to promote the Dendrocalamus latiflorus shoot to form a uniform microporous structure. The exogenous puffed microparticles induce the Dendrocalamus latiflorus shoot to form a stable microporous structure in the process of oil frying, so that the puffing of the Dendrocalamus latiflorus shoot is no longer simply dependent on the natural expansion of the dense fiber tissue of the Dendrocalamus latiflorus shoot, and the problems of hardening of the center, yellowing of the edge and local collapse of the Dendrocalamus latiflorus shoot slice or Dendrocalamus latiflorus shoot silk can be reduced.

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 invention discloses a production process of chocolate beans suitable for high-temperature and high-moisture conditions. The chocolate beans comprise a chocolate coating and a core material, gradually wrapping the ingredients layer by layer until all the ingredients completely wrap the crushed peanuts; conveying the wrapped crushed peanuts to an oven; fully cooling the baked crushed peanuts to room temperature; the preparation method comprises the following steps: melting cocoa butter substitute, preserving heat, adding the weighed raw materials into a fine grinding cylinder, performing chocolate rolling and fine grinding, adding a nut core material into a coating machine, then adding a chocolate coating and mixed powder, starting to wrap, and packaging and sealing. The key part, namely an inner core, of a chocolate product is pretreated, so that holes in the surface of the inner core are reduced, and the density is increased; the emulsifier capable of improving the waterproofness of the product is added, so that the crystal of the grease is more compact, a fine stable crystal form is formed, the crispness-keeping performance of the product is improved, the structure of the chocolate bean is optimized, and the taste of the product is met under the condition of ensuring waterproofness and crispness.

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 invention relates to the technical field of food research and development, and discloses a jack fruit seed-based high-nutrition puffed food, which comprises the following components by weight: 50-90% of jack fruit seed whole powder; 3%-10% of a protein enhancing component; 5%-20% of water; 1%-5% of sucrose; 1%-5% of table salt; the protein enhancing component is whey protein isolate; the preparation method of the high-nutrition puffed food based on the jackfruit seeds is used for preparing the high-nutrition puffed food based on the jackfruit seeds, and comprises the following steps: cleaning and drying the jackfruit seeds, and removing peels of the jackfruit seeds. Through deep processing of the jackfruit seed whole powder and optimization of the formula, the jackfruit seed whole powder not only has the effect of quickly supplementing energy, but also has the health-care functions of resisting fatigue, promoting digestion and the like, is suitable for being used as a sports type functional food, effectively improves the utilization value of jackfruit seeds, and prolongs the industrial chain.

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 present invention relates to a novel additive-free duck meat and a production method thereof. Step 1: pre-treating the raw material to obtain duck meat; step 2: drying the duck meat through multiple temperature stages, wherein the multiple temperature stages are sequentially a first temperature, a second temperature, and a third temperature, wherein the first temperature and the third temperature are higher than the second temperature. Pure duck meat without additives is prepared, which improves palatability and is healthier.

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 present invention belongs to the field of heat-not-burn cigarette smoking utensils, and particularly relates to an oxygen-depleted heating smoking utensils with a door at the bottom, a cigarette assembly and a smoking method comprising the same. The oxygen-depleted heating smoking utensils include a cigarette accommodating chamber (3), a door (4) is provided at the bottom of the cigarette accommodating chamber (3), a smoke extraction element (6) is provided in the cigarette accommodating chamber (3), and a fixing and limiting mechanism (7) is provided between the smoke extraction element (6) and the cigarette accommodating chamber (3). The present invention also discloses a cigarette assembly and a smoking method comprising the oxygen-depleted heating smoking utensils. The smoke extraction element of the present invention is retained inside the cigarette accommodating chamber by a fixing and limiting mechanism, and is not easy to fall or be lost. There is a door at the bottom of the cigarette accommodating chamber, and the smoke extraction element can be moved. The tobacco segment and the filter segment are respectively plugged in / disassembled at both ends of the cigarette accommodating chamber, which is convenient for operation.

The application belongs to the field of fruit and vegetable processing, and relates to a hawthorn whole fruit processing technology combining ultrasonic-assisted enzymatic hydrolysis and vacuum freeze-drying. The hawthorn whole fruit is pretreated by adopting ultrasonic-assisted multi-enzyme gradient processing technology, the cooperation of cellulase, pectin lyase and rhamnose galacturonide lyase is used to regulate the cell wall structure, and high-quality freeze-dried hawthorn products are prepared by combining the vacuum freeze-drying technology, and the changes of texture characteristics, microstructure, physical properties and nutritional quality are analyzed. The results show that compared with fresh fruit, the total phenol content (22.73 mg / g), total flavonoid content (6.28 mg / g) and vitamin C content (2209.08 mu g / g) of the freeze-dried hawthorn per unit mass are significantly improved (P<0.05), and the nutritional ingredients such as citric acid, malic acid and B vitamins are also well retained. The technology effectively improves the problems of high hardness and insufficient crispness of traditional freeze-dried hawthorn by combining multi-enzyme and ultrasonic, and provides a theoretical basis for high-quality processing and functional product development of hawthorn.

The present invention relates to a preparation method of orchid beans with low stiff seed rate, the method comprising the following steps: A, placing selected orchid beans in clean water and soaking at room temperature until the surface of the orchid beans is free of wrinkles and fully expanded; B, scoring and freezing the orchid beans obtained in step A until they are completely frozen; C, placing the orchid beans obtained in step B in clean water again, assisted by ultrasound, and thawing at room temperature until there are no obvious hard beans; D, first subjecting the orchid beans obtained in step C to microwave treatment, and then subjecting the orchid beans to frying, deoiling, and seasoning processes, to obtain orchid beans with low stiff seed rate. Compared with the traditional orchid bean process, the present invention adds freezing, ultrasonic thawing, and microwave treatment processes, omits the cold oil soaking link, and the prepared orchid beans have a crisp taste and a low stiff seed rate, which solves the problem that the orchid beans have a hard taste and poor eating experience. At the same time, the product has a lower oil absorption than traditional orchid beans, which conforms to the development trend of healthy snacks.

The invention discloses a chocolate chip forming preparation process, which comprises the following steps: proportioning according to a ratio, finely grinding chocolate, preserving heat, taking out of a cylinder, packaging and the like, and is matched with the preparation of a core material to form a complete chocolate chip preparation process and a related core material preparation process. According to the preparation method, the problems that the coating type chocolate product is surrounded by a water-phase substance for a long time in a high-moisture (such as ice cream, yoghourt and drinks) use scene, the chocolate coating falls off, the internal core material absorbs water and becomes soft, the taste is not crisp and the like, and the experience feeling is poor are effectively solved, meanwhile, the water resistance of the product is improved, so that the grease crystal is more compact, and the product quality is improved. A stable crystal-form product with better fineness is formed, and the brittleness-keeping performance of the product is improved.

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.

The invention belongs to the technical field of deep processing of agricultural products, and particularly relates to a production method of low-oil vegetable and / or edible mushroom vacuum-fried crisp chips. According to the method, the vegetables and / or the edible mushrooms are subjected to vacuum frying treatment, then the crisp chips subjected to vacuum frying are subjected to deoiling in a subcritical deoiling mode, and the use crisp chips which are relatively low in oil content and good in crispness are obtained by adjusting the conditions of subcritical deoiling temperature, deoiling time, deoiling media and the like. The method has the beneficial effects that the vacuum frying technology and the subcritical extraction technology are combined, so that the grease content of the edible crisp chips is greatly reduced, the probability of oxidative rancidity of the crisp chips in the storage process is reduced, and meanwhile, the crisp mouth feel of the crisp chips can also be ensured.

The present invention belongs to the technical field of daily necessities, and more specifically, relates to a fabric softener composition containing sericin and a preparation method thereof. According to weight parts, it comprises: 1 to 5 parts of sericin suspension, 0.1-1 parts of cross-linking agent, 1 to 5 parts of cationic surfactant, 0.1 to 0.5 parts of flavor, 0.02 to 0.5 parts of preservative, and 80 to 100 parts of deionized water, wherein the sericin suspension contains sericin with a short fiber structure. The fabric softener of the present invention belongs to the field of daily necessities, and has the following advantages: excellent softness, obvious antistatic effect, significant hydrophilic property, non-toxic and tasteless, no skin irritation; the raw material source is green and environmentally friendly, and the cost is low.

The invention relates to a crisp and refreshing pig ladder and a preparation method thereof, and relates to the technical field of food processing, the preparation method comprises the following steps: obtaining a pig ladder raw material; the pig ladder raw material is placed in a solution containing an acidity regulator and protease to be subjected to first soaking treatment, and a first pig ladder is obtained; and adding the first pig ladder into ice water, and carrying out second soaking treatment to obtain the crisp and refreshing pig ladder. The method has the remarkable advantages in the aspects of improving the quality of the pig ladder, reducing the processing difficulty, shortening the processing time and improving the production efficiency, an efficient and economical solution is provided for processing the pig ladder, and the defects in the prior art are overcome.

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 invention belongs to the field of food processing technology, specifically relating to a method for producing high-antioxidant-activity, low-oil, crispy whole-fruit water chestnut chips. Using whole water chestnut bulbs as raw material, this invention employs ultrasonic-ultra-micro pulverization synergistic cell wall breaking, high-voltage pulsed electric field assisted treatment, and vacuum low-temperature puffing to prepare a high-antioxidant-activity, low-oil, crispy whole-fruit water chestnut chip. This method eliminates the need for frying, utilizing a high-voltage pulsed electric field to inactivate enzymes and sterilize, combined with the instantaneous pressure difference during low-temperature vacuum puffing to fix the starch micropores, while retaining characteristic active substances such as polyphenols, flavonoids, and phellandrene. This results in chips with an oil content ≤8 g / 100g, a total phenol retention rate ≥85%, and a puchin content ≥0.18 mg·g⁻¹ DW. The chips are crispy, have a rich natural fruity aroma, and a long shelf life, providing a new solution for producing clean-label, zero-waste, high-nutrient-density snacks.

A moisture-absorbing quick-drying fabric and a manufacturing process thereof, which relate to the field of textile production technology, the fabric is composed of regenerated cellulose fiber, flax fiber and polyester filament fiber with a special cross section, and the fabric is a twill fabric. The invention discloses a moisture-absorbing quick-drying fabric and a manufacturing process thereof, the main components of which are flax fiber and polyester filament fiber with a special cross section, which can quickly absorb moisture and discharge sweat, and has a large water absorption capacity, good stiffness, and will not stick to the body, while the regenerated cellulose has the characteristics of good moisture absorption and softness, smoothness and skin-friendliness, and the manufacturing method thereof is simple, simple and efficient, and the fabric is a practical moisture-absorbing quick-drying clothing product for outdoor workers in summer.

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.

The invention relates to a whole egg powder modification method and application thereof in walnut cake processing, and belongs to the technical field of food engineering. The method for modifying the whole egg powder comprises the following steps: irradiating the whole egg powder under the electron energy of 4-10MeV, and drying to obtain the modified whole egg powder. According to the modification method, the petal-shaped accelerator is adopted to modify the whole egg powder, the radioactive safety problem possibly existing in the whole egg powder subjected to < 60 > Co-gamma irradiation is avoided, and the emulsifying property and the thermal stability of the whole egg powder can be improved, so that the texture property of the walnut cake is improved, and particularly the crispness of the walnut cake can be enhanced; the method has the advantages of low modification cost, good and stable modification effect, high thermal stability and high safety.

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.