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242results about How to "Improve gel performance" patented technology
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Compositions and methods for reducing blood and fluid loss from open wounds
InactiveUS7303759B2Provide resistanceProvide protectionPowder deliveryAdhesive dressingsBurned skinPolyvinyl alcohol
The invention described herein relates to methods for reducing and / or stopping bleeding or fluid loss from open wound, denuded tissue, or burned skin, comprising the step of applying to the open wound, denuded tissue or burned skin a gel-forming composition comprising at least one of the following compositions: a polyacrylic acid having the structural formula [CH2═CHCO2H]n, where n is between 10,000 and 70,000; a polyacrylic acid and a desiccated water soluble organic or inorganic base; polyacrylic acid and a desiccated poorly soluble basic salt, and a polyvinyl alcohol having the structural formula of [CH2═CHOH]n, where n is between 15,000 and 150,000. When the gel-forming composition is applied to the open wound, denuded tissue, or burned skin, its ions react therein in the presence of water from blood or body fluid therein to form an aqueous gel or mucilage having sufficient viscosity and adhesiveness to cover and adhere to the open wound, denuded tissue, or burned skin so that bleeding or fluid loss is thereby reduced and / or stopped.
Owner:UNITED STATES OF AMERICA THE AS REPRESENTED BY THE SEC OF THE ARMY
Method for making fermented surimi by utilizing lactic acid bacteria starter
The invention discloses a method for making fermented surimi by utilizing a lactic acid bacteria starter, and the method is characterized by adopting fresh or frozen fish as the raw material and comprising the steps of preprocessing, chopping, inoculating the starter, filling, fermenting and storing, thus obtaining the surimi. The product processed in the method has fresh taste, good gel property, intense fermentation flavor, high nutritive value and good safety and can solve the problems that protein of freshwater fish is easy to modify when being frozen and has poor gel strength and heavy fishy smell, and the method has simple process, greatly enhances the yield rate and the gel strength of the product and improves the flavor of surimi products.
Owner:SUZHOU DUORUNDUO AGRI TECH +1
Stable-protein high-internal-phase oil-in-water emulsion and preparation method thereof
The invention belongs to the technical field of emulsion preparation, and discloses a stable-protein high-internal-phase oil-in-water emulsion and a preparation method thereof. The method comprises the following steps: a protein is dispersed into water, after the protein is fully hydrated, an aqueous phase protein solution is obtained, an oil phase is added, emulsification is performed, and therefore the stable-protein high-internal-phase oil-in-water emulsion is obtained. The method disclosed by the invention does not need any coagulants or surfactants, and the obtained high-internal-phase oil-in-water emulsion has good viscoelasticity, high heat stability and storage stability, and an excellent protection or controlled release effect on the oil phase; and the emulsion has good gelling performance, strong plasticity and remoldability, facilitates further processing, and has good application prospects in the fields of chemical products, daily chemicals, pharmaceuticals, food and healthcare products.
Owner:SOUTH CHINA UNIV OF TECH
Water absorbent and producing method of same
ActiveUS20100308263A1Improve gel performanceMaintain good propertiesOther chemical processesAbsorbent padsCross-linkPolymer science
Owner:NIPPON SHOKUBAI CO LTD
Boilproof alumen-free sheet jellies and processing method thereof
The invention discloses boilproof alumen-free sheet jellies and a processing method thereof. The boilproof alumen-free sheet jellies comprise the raw materials of starch, oxidized starch, sodium alginate, sodium dihydrogen phosphate, disodium hydrogen phosphate, sodium carbonate, salt and water. The boilproof alumen-free sheet jellies have the advantages that: the oxidized modified starch is applied to the process for preparing the sheet jellies for the first time; the paste liquid of the oxidized starch is transparent; the paste strip is short; and gelatinous property and film-forming property are high. The oxidized starch has a coordinated compatible and complementary action with the sodium alginate, the sodium dihydrogen phosphate, the disodium hydrogen phosphate, the sodium carbonate and the salt to form a good network structure. Therefore, the prepared sheet jellies have the characteristics of good mouthfeel, boiling resistance, no turbid soup, no broken strips and high transparency. The used oxidized starch has the advantages of simple preparation, eating safety and low cost.
Owner:黑龙江北大荒斯达奇生物科技有限公司
Water absorbent and producing method of same
ActiveUS7803880B2Improve gel performanceMaintain good propertiesOther chemical processesAbsorbent padsCross-linkPolymer science
Owner:NIPPON SHOKUBAI CO LTD
Diversification premixing method modified starch and producing method thereof
InactiveCN101195692AImprove freeze-thaw resistanceImprove gel performanceEnergy consumptionChemistry
The invention discloses a diversification premixing modified starch and a relative production method, which premixes etherified-crosslink-esterified starch, esterified-esterified starch and esterified-crosslink starch which are produced independently in a certain ratio, to obtain the starch with good freeze stability, gel property, and water retention. The product supplies a new processing property for modified starch product, which can be applied for food, particularly for low-temperature meat product, to adhere, stuff and improve water retention. The invention has short production period, low energy consumption, simple operation and high product stability.
Owner:广西农垦明阳生化有限公司
Method for modifying soybean protein
InactiveCN102150742AGood emulsifying effectImprove gel performanceVegetable proteins working-upBiotechnologyFreeze-drying
The invention provides a method for modifying soybean protein, which comprises the following steps of: inducing dissociation of soybean protein subunits through acid or ions; reaggregating the soybean protein by using technologies such as homogenization, restrictive enzymolysis and the like; and performing spray drying or freeze drying. The functional characteristics of the obtained soybean protein are obviously improved; when the modified soybean protein is applied to a liquid emulsion system, the average grain diameter of emulsion is obviously reduced, and an emulsion system is uniform and stable through microscopic observation; and the modified soybean protein can be applied to various foods such as liquid milk, ham sausage and the like.
Owner:SOUTH CHINA UNIV OF TECH
Vegetarian meat steak containing soybean protein and preparation method thereof
The invention discloses a vegetarian meat steak containing soybean protein and a preparation method thereof. The vegetarian meat steak blank body is prepared from following raw materials in parts by weight: 10-20 parts of textured soybean protein, 3-10 parts of soybean protein isolate, 2-10 parts of amylum, 2-8 parts of vital wheat gluten, 2-9 parts of vegetable oil, 0-3 parts of salt, 0-1 part ofmonosodium glutamate, 30-130 parts of water, 0-0.6 part of white pepper, 0-0.6 part of five spice powder, 0-0.8 part of chive powder and 0-0.8 part of fresh ginger powder. According to the vegetarianmeat steak containing the soybean protein and the preparation method thereof, the vegetarian meat steak prepared by the raw materials and the preparation method is crispy outside and soft inside, theinner structure is good, chewiness and intense shredded meat feeling are achieved, requirements of modern catering for healthy food are met, and taste and delicacy are achieved.
Owner:SHANDONG YUWANG ECOLOGY FOOD IND
Extracting process for microbiological polysaccharide-hot gel
A microbial glycan - thermal gelatin is extracted by: taking yeast liquid of a bacillus foecalis alkaligenes thermal gelatin, centrifuging to get deposition, solving deposition with alkali solution, centrifuging to remove thalli, neutralizing supernatant fluid with hydrochloric acid, washing the neutralized colloidal deposition 1-4 times with deionized water, then centrifugalizing or squeezing to dewater, washing in a little alcohol, drying, pulverizing to obtain crude thermal gelatin. This invention is different from original process for thermal gelatin alkali solution that was deposited extracting by alcohol. It costs low due to decreasing alcohol quantity and gives the different appropriate processing of thermal geletin extracting for crude products and food level products to lower the cost.
Owner:JIANGNAN UNIV
Preserving agent for litchi and preparation method of the preserving agent for litchi
InactiveCN105166028AInhibition of reproductionGrowth inhibitionFruit and vegetables preservationSaccharumPumpkin seed
The invention provides a preserving agent for litchi and a preparation method of the preserving agent for litchi and relates to the technical field of vegetable and fruit preservation. The preserving agent comprises the following raw materials in percentages by weight: 0.5-1.2% of traditional Chinese medicine extract solution, 0.2-0.5% of sucrose ester, 0.3-0.5% of sodium chloride, 0.5-0.8% of konjak glucomannan, 0.2-0.3% of nanometer TiO2 and water accounting for all the rest percentages; the traditional Chinese medicine extract solution comprises the following raw materials in parts by weight: 5-10 parts of pumpkin seeds, 3-6 parts of pseudolaricis, 3-6 parts of radix gentianae, 2-5 parts of aloes, 2-5 parts of Chinese honey locusts and 2-5 parts of ulmus macrocarpa hance. The Chinese herbal medicines are used as raw materials of the preserving agent; the Chinese herbal medicines are used as antimicrobial substances, the konjak glucomannan is used as film-forming substance, the sucrose ester is used as emulsifier, the sodium chloride is used for sterilizing and color-protecting and the nanometer material is used as excipient, so that the preserving agent for litchi is obtained. The preserving agent for litchi is capable of preventing litchi from browning and rotting, so that commodity rate of the litchi is raised.
Owner:周建卿
Blood circulation-invigorating and face-nourishing aroma date piece-containing beef ball and production method thereof
InactiveCN105901539AHigh hardnessIncrease elasticityFood coatingNatural extract food ingredientsSemenOsmanthus
The invention discloses a blood circulation-invigorating and face-nourishing aroma date piece-containing beef ball. The beef ball is produced from, by weight, 40-50 parts of low-gluten flour, 20-30 parts of beef powder, 3-4 parts of edible salt, 2-3 parts of baking powder, 5-6 parts of onion powder, 5-7 parts of paprika, 16-20 parts of yak meat, 240-300 parts of a 0.5-1mol / l NaCl solution, 7-10 parts of soybean protein isolate, 0.1-0.2 parts of carboxymethylcellulose sodium, 0.01-0.013 parts of food-grade magnesium chloride, 4-5 parts of candied date pieces, 5-6 parts of aloe skins, 15-18 parts of walnut powder, 19-22 parts of strawberries, 2-2.6 parts of kendir leaves, 0.8-2.1 parts of Semen Euryales leaves and 1.4-2 parts of sweet osmanthus. The beef ball has chewy mouthfeel and overflowing strong aroma, and the kendir leaves, the Semen Euryales leaves, sweet osmanthus and other edible and medicinal materials added in the invention make the beef ball have the health efficacy of reducing the blood pressure and the blood fat, enhancing immunity, eliminating depression, invigorating blood circulation and nourishing faces, and relieving or neutralizing the effect of alcohol and protecting the liver.
Owner:MAGANG GRP LISHENG CO LTD HOTEL
Alum-free potato nutritional vermicelli and preparation method thereof
InactiveCN104172023ADelicate tasteReduce manufacturing costFood preparationNutritive valuesSocial benefits
The invention discloses alum-free potato nutritional vermicelli and a preparation method thereof. The preparation method comprises the following steps: compounding and mixing potato starch and a defined amount of cassava modified starch according to a formula, pasting and pulping the compounded starch together with vegetable powder and other auxiliary materials as required, vacuumizing, forming and steaming, cooling, freezing, vertically slitting, drying, transversely slitting and packaging to obtain the alum-free potato nutritional vermicelli. The alum-free potato nutritional vermicelli comprises the following components in parts by weight: 70-95 parts of potato starch, 30-5 parts of cassava modified starch, 2-8 parts of vegetable powder, 0.01-0.05 part of compound salt and a proper amount of water. Due to the addition of the cassava modified starch, the alum-free potato nutritional vermicelli is high in toughness, high in boiling resistance, delicious in taste and free from alum; the vegetable powder comprises spinach powder, celery powder, tomato powder, pumpkin powder, beet powder, carrot powder, cucumber powder, barley grass powder and the like, and the vegetables contain different nutritional ingredients, so that the nutritive value of the vermicelli can be improved, the problems that existing vermicelli is single in variety, ingredient and trophic structure are also solved, and good economic benefits and social benefits are obtained.
Owner:内蒙古华欧淀粉工业股份有限公司
Preparation method of soft hygroscopic composite alginate dressing
InactiveCN106894111AGood flexibilityImprove antibacterial propertiesAbsorbent padsConjugated artificial filamentsBrown seaweedPolymer science
The invention discloses a preparation method of a soft hygroscopic composite alginate dressing. The preparation method includes: subjecting sodium alginate extracted from brown seaweed and carboxymethyl chitosan to cross-linking modification to form carboxymethyl chitosan / sodium alginate mixed liquid; adding propylene glycol alginate, stirring, and mixing well to form wet-process spinning dope; taking calcium chloride solution as solidification liquid for first solidification bath and one of zinc chloride solution, magnesium chloride solution and copper chloride solution as solidification liquid for second solidification bath for wet-spinning to obtain fiber; subjecting the fiber to needle-punched nonwoven cloth processing, slitting, packaging and sterilizing processes to obtain the soft hygroscopic composite alginate dressing. The alginate dressing prepared by the method has functions of absorbing liquid, maintaining moisture, resisting bacteria and stopping bleeding; due to spatial effect of carboxymethyl in the dressing, acting force among fiber macromolecules is weakened, so that flexibility of the fiber is enhanced, personalized needs of patients on the dressing are met better, and the alginate dressing has good application prospect.
Owner:GUANGDONG TAIBAO MEDICAL SCI TECH
Tetrahydrofuran derivatives and their use as plasticizers
InactiveUS20160215119A1Improve applicabilityLow temperature requirementOrganic chemistryChemical recyclingPlasticizerPolymer chemistry
The present invention relates to tetrahydrofuran derivatives, a plasticizer composition containing said tetrahydrofuran derivatives, molding materials containing a thermoplastic polymer and such a tetrahydrofuran derivative, to a process for the production of these tetrahydrofuran derivatives and their use.
Owner:BASF AG
Slow-release chlorine dioxide air purification gel and preparation method thereof
InactiveCN111567552AImprove gel performanceImprove the bactericidal effectBiocideGas treatmentSodium bicarbonateCellulose
The invention discloses slow-release chlorine dioxide air purification gel and a preparation method thereof, and belongs to the technical field of air disinfection. The slow-release chlorine dioxide air purification gel is prepared from the following components in percentage by weight: 1.8 to 3 percent of chlorine dioxide disinfectant; 10.3 to 14.7 percent of slow-release agent; 6.4 to 9.6 percentof gel; and 72.7 to 81.5 percent of deionized water. The chlorine dioxide disinfectant is prepared from the following components: sodium chlorite, citric acid, sodium chloride, sodium bicarbonate andmagnesium sulfate which are in a weight ratio of 4-6:8-10:1-3:0.5-2:2-4. The slow-release agent is prepared from the following components of sodium dihydrogen phosphate, polyethylene glycol and citric acid which are in a weight ratio of 0.5-1.5:0.5-1.5:0.5-1.5. The gel is sodium carboxymethyl cellulose. The preparation method comprises the following steps of: mixing powder; preparing a semi-finished product; transferring the semi-finished product to a PE bottle; pasting an identifier; printing a code; and carrying out thermoplastic packaging.
Owner:中节能(唐山)环保装备有限公司
Printing ink
The invention discloses printing ink which comprises the following materials in parts by weight, 20-40 parts of pigments, 20-40 parts of binders, 25-45 parts of solvents, 1-2 parts of calcium carbonate, 1-3 parts of defoaming agents, 1-3 parts of flatting agents, 2-6 parts of 5A molecular sieves, 1-2 parts of fumed silica, 2-6 parts of dispersing agents, 0.5-1.5 parts of adhesion promoters, 2-5 parts of gummy oil, 1-3 parts of slipping agents, 1-4 parts of adhesives and 1-3 parts of hydrotalcite. The adhesion force of the ink can be enhanced, ink penetration and ink permeability of the ink are prevented, and the ink is high in chemical stability, long in storage time and stable in printing performance.
Owner:SUZHOU ANJIE TECH
Chocolate sauce, stabilizer, double-layer chocolate fermented milk, formula and preparation method
ActiveCN102630863AImprove gel performanceIncrease elasticityMilk preparationCocoaCocoa PowdersFlavor
The invention discloses a chocolate sauce stabilizer which contains carrageenan, sodium carboxymethylcellulose, sodium citrate, potassium chloride and glucose. A formula of chocolate sauce contains fructose corn syrup, cocoa powder, sugar, the stabilizer and deionized water. A preparation method for the chocolate sauce comprises the following step of: mixing glycine liquor and cocoa syrup uniformly to obtain the chocolate sauce. A formula of double-layer chocolate fermented milk contains fermented milk and the chocolate sauce. A preparation method for the double-layer chocolate fermented milkcomprises the following steps of: (1) covering the chocolate sauce of more than or equal to 65 DEG C on the lower layer of a container, and cooling the temperature to be below 45 DEG C; and (2) adding the fermented milk into the container in the step (1) to cover the chocolate sauce. According to the chocolate sauce and the double-layer chocolate fermented milk obtained by the preparation methods, the double-layer chocolate fermented milk is clear in layering of the chocolate sauce and the fermented milk and has the advantages of stable structure, smooth mouthfeel and thick flavor.
Owner:BRIGHT DAIRY & FOOD
Method for preparing soybean protein by using heat treatment of soybean dregs
InactiveCN1757301AReduce vitalityImprove solubilityProtein composition from vegetable seedsVegetable proteins working-upNitrogenAqueous solution
A soybean protein in the form of gel is prepared from the low-temp deoiled soybean dregs through heating for deactivating lipoxidase to obtain a suspension, regulating temp and pH value, alkali dissolving, acid deposition and separating gel from liquid.
Owner:JIANGNAN UNIV
Thermosensitive collagen-based composite hemostat gel and preparation method thereof
The present invention discloses a thermosensitive collagen-based composite hemostat gel and a preparation method thereof. The method is characterized by comprising the steps of preparing a regeneration collagen fiber solution by utilizing collagen type I in a neutral buffer environment in a constant temperature incubator at 25-37 DEG C through the molecular self-assembly process firstly; subjecting the regeneration collagen fiber solution to hydroxylation modification by utilizing glutamine transaminase to obtain a hydroxylated regeneration collagen fiber solution; adding poloxamer 407, polyvinylpyrrolidone and a hemostatic drug in the above hydroxylated regeneration collagen fiber solution and fully stirring the obtained mixture to finally prepare the thermosensitive collagen-based composite hemostat gel. The thermosensitive collagen-based composite hemostat gel is excellent in physiological hemostasis activity, temperature sensitive property, biodegradable property, biocompatibility, adhesivity and the like. By means of the gel, the bleeding is stopped quickly, and the antibacterial effect is realized. Meanwhile, wounds are kept moist, and the healing and repairing process of wounds is facilitated. Therefore, the thermosensitive collagen-based composite hemostat gel can be widely used for the hemostatic repair of wounds.
Owner:SICHUAN UNIV
Process of producing nanometer level soybean protein powder
InactiveCN101019600ANo addedHigh nutritional valueProtein composition from vegetable seedsFood shapingColloidDigestion
The process of producing nanometer soybean protein powder includes the first pre-treatment on soybean protein with colloid mill and low pressure homogenizer to obtain homogeneous soybean protein isolate solution, the subsequent heat treatment and ultramicro crushing in a dynamic ultrahigh pressure homogenizer, and final spray drying to obtain ultimate product. The present invention has the positive effects of capacity of producing nanometer soybean protein powder with good taste, easy eating and easy digestion, simple production process and easy industrial application.
Owner:NANCHANG UNIV
Preparation method for high-gel stable isolated soy protein
ActiveCN102429092AHigh strengthImprove gelationVegetable proteins working-upHigh humidityIsolated Soy Protein
The invention discloses a preparation method for high-gel stable isolated soy protein, and relates to a modified processing technology for isolated soy protein. Industry common problems that gel-type isolated soy protein produced by present soy protein production enterprises has low gel stability in storage and transportation, particularly ocean transportation, the quality of final products is remarkably reduced, great economic loss is brought to the enterprises and the like are solved. In the preparation method, specific reaction conditions are adopted, particularly a unique step-type covalent modification reaction is utilized, namely the high-gel stable isolated soy protein is prepared by reacting at a high temperature and high humidity first and then reacting at a low temperature and low humidity. Compared with the common isolated soy protein under the same condition of the storage period of 6 months, the high-gel stable isolated soy protein prepared by the preparation method has the advantages that: the gel performance is only reduced by 17 to 20 percent, and the gel stability is improved by 31 to 35 percent. The invention has the advantages that: the preparation process is simple, easy to operate, short in period, and suitable for industrial production; complex equipment is not required; and the product performance obviously improved.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
Method for improving elasticity and stewing property of extruded rice noodles
InactiveCN103535597AGood elasticityExcellent cooking propertiesMulti-step food processesFood shapingBiologyToughness
The invention relates to a method for improving the elasticity and stewing property of extruded rice noodles, which belongs to the technical field of food processing. The method comprises the steps of with long-shaped rice flour and green bean starch being raw materials, firstly, grinding the long-shaped rice flour, sieving the ground long-shaped rice flour with an 80-mesh sieve, fully and uniformly mixing 75%-95% of long-shaped rice flour with 5%-25% of green bean starch, adding water for humidification, steaming the flour, and carrying out processes of extrusion forming, gelatinization, slitting and packaging. According to the method provided by the invention, the quality defects of traditional extruded rice noodles that the rice noodles are easily broken, soup easily becomes paste, and the elasticity and toughness of the rice noodles are insufficient are overcome; compared with extruded rice noodles produced by conventional methods, the extruded rice noodles produced according to the method provided by the invention have the advantages that the stewing property is excellent, the breaking rate, the water absorption after cooking and the cooking loss are obviously controlled, and the elasticity and toughness are obviously improved.
Owner:JIANGNAN UNIV
Mining water base foam preventing coal spontaneous combustion and manufacturing method thereof
InactiveCN103967512AHigh foaming ratioLong stable timeDust removalFire preventionWater basedHydrolysate
The invention discloses mining water base foam preventing coal spontaneous combustion. The mining water base foam comprises, by weight, 10-20 parts of lauryl sodium sulfate, 0.5-4 parts of cattle hoof and horn hydrolysate, one to two parts of hydroxypropyl methyl cellulose, two to four parts of dodecanol, one to two parts of cationic guar gum, 0.1-0.5 part of polystyrene-acrylic based emulsion particles, 0.5-2 parts of sodium chloride and 700-1500 parts of water. A manufacturing method of the water base foam comprises the steps that foaming agents are diluted by the water, stable adjusting agents are added to the foaming agents to form premixed foam liquid, compressed air with the pressure intensity of 100 kPa to 200 kPa is guided to a foam maker, after stable air flow exists on an outlet of the foam maker, the diluted premixed foam liquid is injected into the foam maker, the compressed air and the premixed foam liquid generate turbulent vortex in the foam maker, and the turbulent vortex is enhanced constantly to form the water base foam. The water base foam is high in foaming time, long in stable time and low in liquid drainage rate, the performance needs of foam materials are fully met, and meanwhile the water base foam can independently carry out oxygen isolation and cooling on a high-temperature fire source point.
Owner:CHINA UNIV OF MINING & TECH
Corn steamed bun preblended flour, corn steamed buns, preparation method of corn steamed bun preblended flour and preparation method of corn steamed buns
InactiveCN105165955AUniform powderPromote digestion and absorptionDough treatmentBakery productsFlavorCorn flour
The invention provides corn steamed bun preblended flour and a preparation method thereof, and further provides corn steamed buns prepared from the corn steamed bun preblended flour and a preparation method of the corn steamed buns, wherein the corn steamed bun preblended flour does not need to be compounded once again and can be directly used in corn steamed bun manufacturers and chain stores for preparing the corn steamed buns or can be directly used at home for making the corn steamed buns by users. The corn steamed bun preblended flour comprises the following components in percentage by weight: 65-75% of wheat flour, 13-29% of puffing corn flour, 2-4% of glutinous rice flour, 1-3% of degreased beany flavor-free soybean flour, 1-3% of vital wheat gluten, 1-2% of baking powder and 0.05-0.1% of a modifier for steamed bun flour. The making method of the corn steamed buns is simple, and the corn steamed buns which are made are smooth in surfaces, good in shapes, loose, delicious, reasonable in the compounding ratio of nutrient components and easy to absorb.
Owner:CHANGSHA KAIXUE GRAIN & OIL FOOD
Method for improving gelling properties of protein
InactiveUS6586037B1Improve gel performanceEasy to irradiateMilk preparationDough treatmentIrradiationComputational chemistry
The present invention provides a method for improving gelation properties of protein by irradiation of the protein with an electron beam, in particular, a method of improving the gelation properties of the protein by raising a gelation temperature of the protein higher than an inherent gelation temperature or increasing a ratio of the protein to be gelated.
Owner:NAT FOOD RES INST +2
Phthalic acid derivative gelator and preparation method and application thereof
ActiveCN105669490AStrong gel systemHigh thermodynamic stabilityOther chemical processesOrganic compound preparationDichloromethaneMethanol
The invention relates to a phthalic acid derivative gelator and its preparation method and application. The structural formula of the phthalic acid derivative gelator is as shown in (I). The preparation method comprises the following steps: dissolving a phthalic anhydride derivative in excess dichloromethane, stirring at room temperature, completely dissolving, slowly adding long-chain amine, mechanically stirring for 5-7 h, filtering, recrystallizing filter cake with methanol, and carrying out vacuum drying so as to obtain the phthalic acid derivative gelator. The low molecular weight organogelator of the invention has efficient selective gelling ability to refined oil such as liquid paraffin, diesel oil, soya-bean oil, lubricating oil and the like in the presence of a water phase, and provides potential possibility for further realizing ocean floating oil recovery.
Owner:LIAONING UNIVERSITY OF PETROLEUM AND CHEMICAL TECHNOLOGY
TG enzyme modification high-intensity mixed gel and preparing method thereof
InactiveCN104798983AImprove gel performanceUniform textureVegetable proteins working-upEnvironmental resistanceDissolution
The invention relates to a TG enzyme modification high-intensity mixed gel and a preparing method thereof. The TG enzyme modification high-intensity mixed gel uses soy protein and wheat protein as raw materials; TG enzyme modification is adopted; the steps of weighing, protein dissolution, enzyme supplementation, acidity or alkalinity regulation, temperature regulation, enzyme deactivation, cooling and the like are carried out for preparing the high-intensity mixed gel. The preparing method has the advantages that the technical flow process is simple, the period is short, the cost is low, and in addition, the environment is protected. The prepared composite gel product has high nutrition value, the product performance is good, the gel intensity reaches 79 to 116g, the water holding ratio is 71.93 percent to 84.67 percent, the soluble protein content is 6.98 to 8.74 mg / ml, the gel can be widely applied to the fields of food processing of bean products, milk products, meat products, instant food, puffed food, concentration food and the like, and the application of the soybean protein and wheat protein mixed gel to the food is enlarged.
Owner:HEFEI UNIV OF TECH
Thermal insulation coating for building exterior walls and preparation method of thermal insulation coating
InactiveCN110484119AHigh porosityExtended heat conduction pathAntifouling/underwater paintsPaints with biocidesThermal insulationRadiant heat
The invention discloses a thermal insulation coating for building external walls. The thermal insulation coating is prepared from the following raw materials in parts by weight: 50-60 parts of modified polyurethane, 30-36 parts of modified composite aerogel, 8-12 parts of floating beads, 1.5-2 parts of rutile titanium dioxide, 1.5-2 parts of silicon carbide, 2-3 parts of mirabilite and 0.6-1 partof an auxiliary agent. The invention also discloses a preparation method of the coating. By adding the composite aerogel, the microporosity in the coating can be greatly improved, and the heat conduction path can be prolonged; besides, the rutile type titanium dioxide and the silicon carbide capable of reflecting radiant heat are introduced to block a propagation path of radiant heat conduction, and a phase change energy storage material mirabilite is introduced, so that the overall performance of the thermal insulation coating can be effectively improved in the coating; by starting from threepaths (conduction, radiation and convection) of heat transfer, the coating has excellent heat preservation and insulation performance; the film-forming substance can endow the paint with favorable antibacterial, mildew-proof and waterproof properties, and the obtained thermal insulation coating is suitable for building exterior walls.
Owner:马鞍山市金韩防水保温工程股份有限公司
Konjak jelly with high transparency and production process thereof
Owner:阳江喜之郎果冻制造有限公司
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