Patents
Literature
Patsnap Copilot is an intelligent assistant for R&D personnel, combined with Patent DNA, to facilitate innovative research.
Patsnap Copilot

1354results about How to "Improve fullness" patented technology

Fermented milk base material, whey-removed flavored fermented milk, raw material composite as well as preparation methods thereof

The invention discloses a fermented milk base material, whey-removed flavored fermented milk, a raw material composite as well as preparation methods of the fermented milk base material, the whey-removed flavored fermented milk and the raw material composite. The preparation method of the fermented milk base material comprises the following steps: (1) homogenizing standard skimmed milk; (2) pasteurizing emulsion; (3) fermenting the emulsion to obtain a curd; and (4) stirring the curd and removing whey by a whey separator, wherein the whey separator is a centrifugal machine with parameters as follows: relative centrifugal force of 500-4000, centrifugation time of 5-30 minutes and centrifugation temperature of 38-45 DEG C. The raw material composite of the whey-removed flavored fermented milk contains the fermented milk base material and sweet substances. The preparation method of the whey-removed flavored fermented milk comprises the steps of mixing the fermented milk base material with the sterilized sweet substances, and performing smoothing. The whey-removed flavored fermented milk has improved nutritive value, improved taste texture, enhanced stability and enhanced water-retaining property, and can well meet the requirements of consumers suffering from lactose intolerance.
Owner:BRIGHT DAIRY & FOOD

Acrylic-modified alcohol acid-epoxy ester hybrid resin and paint thereof

The invention relates to an acrylic-modified alcohol acid-epoxy ester hybrid resin which is prepared by the following steps: carrying out high-temperature esterification reaction on an epoxy resin and fatty acid under the action of an esterification catalyst to obtain epoxy ester; carrying out alcoholysis on vegetable oil and polyalcohol at high temperature, cooling, and adding polybasic acid for esterification, thereby obtaining an alkyd resin; and adding acrylic monomers into the epoxy ester-alkyd resin mixed solution, and carrying out graft polymerization under the action of an initiator to obtain the hybrid resin. The hybrid resin can be used as a main film forming material to prepare a high-temperature baking varnish together with a crosslinking agent. The high-temperature baking varnish can be used as various curtain-coating mirror back paints, including silver mirror back paints, aluminum mirror back paints, glass paints and the like, can satisfy the technological requirements for application of curtain coating production lines of which the width exceeds 3m, has a stable curtain coating, and can become completely dry after being baked at 150-130 DEG C for 3-5 minutes. The product has the advantages of low-temperature quick drying, high hardness, excellent adhesive force, dampness-heat resistance, chemical resistance, salt-fog resistance and the like.
Owner:常州市弘可利办公用品有限公司 +1

Method for preparing malts with high malt aroma and beer thereof

ActiveCN103773642AImprove foam stabilityRaise the level of freshnessMalt preparationBiotechnologyMaillard reaction
The invention relates to the field of malting and in particular relates to a method for preparing malts with high malt aroma and beer thereof. The method mainly comprises the following steps: selecting wheat, raw material pretreatment, steeping, sprouting, green malt drying, kilning and removing roots. According to the steeping and sprouting process, the sprouting uniformity is improved, lots of amino acids and reducing sugars are generated under the optimum water activity conditions, the degree of a Maillard reaction is controlled through the drying and gradient temperature rise kilning process, specific malt aroma components are generated, and due to sensory evaluation, the malt has pure and strong aroma, is clean and coordinative and does not have burnt taste and other odors. The method is used for improving the content of malt aroma substances in the malt, the defects that the malt prepared in the prior art is not obvious in aroma and partial specific malts have obvious burnt taste except certain malt aroma are overcome, the technical problem that the malt is aromatic but easily burnt is effectively solved, pure and strong malt aroma is presented, the malt can be used for preparing high-malt aroma wort or high-malt aroma beer, and the typical flavor characteristics of the malt aroma of the beer are reflected.
Owner:TSINGTAO BREWERY

Moisturizing composition, and preparation method and application thereof

The invention relates to a moisturizing composition, and a preparation method and application thereof, which belong to the field of cosmetics. The moisturizing composition is prepared from the following components in parts by weight: 1.0 to 5.0 parts of sodium hyaluronate, 2.0 to 10.0 parts of carboxymethyl deacetyl chitosan, 30.0 to 60.0 parts of dendrobium officinale extract, and 25.0 to 67.0 parts of deionized water. The moisturizing composition can well form a netted natural biomimetic membrane with skin, the sodium hyaluronate performs the water supplementation and moisturizing in the biomimetic membrane, the carboxymethyl deacetyl chitosan forms a biomimetic sterile membrane, so that natural moisturizing factors such as the sodium hyaluronate can be effectively locked, the water loss rate is decreased; and the dendrobium officinale polysaccharide is combined with the natural biomimetic sterile membrane, so that the moisturizing lasting property after long-term use can be further improved, the restoration effect is improved, and the dryness and allergy problems of the skin can be fundamentally solved. The moisturizing composition has multidimensional efficacy such as moisturizing function, restoration function and skin barrier increasing function.
Owner:广西诗琳茉莉生物科技集团有限公司

Double-rotation SCR denitration method and apparatus thereof

The invention discloses a double-rotation SCR denitration method and an apparatus thereof. According to the invention, a first eddy flow catalytic reaction chamber and a second eddy flow catalytic reaction chamber are arranged along a denitrating tower body; a flue gas introduction pipeline is arranged on a sidewall of the denitrating tower body; several eddy flow atomizing nozzles are respectively arranged on inner periphery of the flue gas introduction pipeline and the inner periphery at top of the first eddy flow catalytic reaction chamber; when flue gas is introduced into the flue gas introduction pipeline, the flue gas and ammonia gas injected by the eddy flow atomizing nozzle are mixed, and a mixture enables spiral sinking along circumference of the first eddy flow catalytic reaction chamber from up to down in a tangent circle mode, under effect of a cyclone, and then the mixture enable spiral rise along circumference of the second eddy flow catalytic reaction chamber from down to up in the tangent circle mode. Under prerequisite that high efficiency denitration is ensured, catalyst amount is less, operation of technical means is simple and easy, compared with the prior art, a denitrating tower structure is simple, cost of the apparatus is low, denitration efficiency is high, energy consumption is low, escapement ratio of ammonia is reduced, denitration cost is greatly reduced, and economic benefit is obviously increased.
Owner:SOUTH CHINA UNIV OF TECH

Preparation method of burnt malt with high caramel aroma and beer

Belonging to the malt manufacturing field, the invention provides a preparation method of burnt malt with high caramel aroma and beer. The malt preparation method includes the steps of: barley selection, raw material pretreatment, wheat dipping, germination, green malt saccharification, baking and root removal. Specifically, during barley selection, barley with moderate protein content is adoptedas the raw material; the wheat dipping process provides barley grains sufficient internal moisture content to fully stimulate the vitality of the endogenous enzyme system of malt, thus providing sufficient conditions for subsequent acquisition of a Maillard reaction substrate; the saccharification process is carried out in four stages, so that green malt can effectively degrade cellulose, proteinand starch under an appropriate water condition, and the concentration of the Maillard reaction substrate is increased; and then baking is carried out at an appropriate generation temperature of DMHFso as to enrich DMHF product substantially. The obtained malt has significant caramel aroma, the aroma is pure and strong, sensory evaluation indicates that the malt is free of scorched flavor, burntflavor and other foreign and miscellaneous smell, and can be used for production of beer with high caramel aroma.
Owner:TSINGTAO BREWERY

Dyeing and finishing process for polyester blended fiber fabric

The invention discloses a dyeing and finishing process for a polyester blended fiber fabric. The process comprises the following steps of 1, pretreatment, wherein the polyester blended fiber fabric is sequentially subjected to scouring, bleaching and enzyme washing; 2, mercerizing and sizing, wherein the fabric is subjected to padding of alkali liquor under the room temperature for pre-sizing; 3, dyeing, wherein the fabric is soaked into dye liquor formed by disperse dyes, dyeing is performed under the temperature of 30-40 DEG C, temperature is increased to 90-110 DEG C at the heating rate being 0.8-1 DEG C/min, washing is performed through warm water, infrared ray pre-heating is performed, and then hot-blast air drying is performed; padding is performed again under the room temperature to reduce the suspended solid dye liquor formed by dyes, a reduction solution is subjected to padding, steam reduction and oxidation are performed, washing is performed through warm water, soaping is performed, and then washing and drying are performed; 4, after-treatment, wherein soft and flame-proof treatment is performed in sequence. According to the dyeing and finishing process for the polyester blended fiber fabric, the touch feeling, elasticity and other properties of the fabric are improved remarkably, dyeing is uniform, the color fastness is high, and the color is full.
Owner:ANHUI YAYUAN PRINTING & DYEING CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products