153results about How to "Improve gel properties" patented technology

The invention discloses a half-dry rice noodle and a preparation method thereof. The half-dry rice noodle comprises the following raw materials: rice, a starch mixture, a fresh fruit and vegetable paste mixture and a fruit and vegetable powder mixture and is prepared by the following steps of fermentation and preprocessing of the rice, mixing of all raw materials, twin-screw extrusion forming, aging, re-steaming, washing and cutting oof noodles, measuring and packing, post-sterilization, cooling and the like. The half-dry rice noodle prepared by the invention has the advantages of smooth and bright appearance, strong gluten power, good elasticity, natural flavor, long shelf time, clear finished product soup and the like, the breaking rate is controlled to be lower than 2%, and the loss rate of cooking is controlled to be lower than 4%. According to the half-dry rice noodle and the preparation method thereof, the problem of the existing rice noodle of single nutrition is solved; the ingredients rich in protein and vitamins are added in the formula, so that the product has comprehensive nutrients; in addition, any preservative, brightening agent and thickening agent are not added in the product, so that the product prepared by the preparation method has excellent taste and is nutrient and healthy.

The invention relates to low- glycemic-index biscuits and a making method thereof. The making method comprises the following steps: taking raw materials in parts by weight, mixing table salt with konjaku flour and inulin, and adding water for stirring so as to obtain a mixture A; heating anhydrous butter until the anhydrous butter is melted, performing rapid stirring to get foam, adding eggs, and continuing to quickly get foam so as to obtain a mixture B; adding water to ammonium bicarbonate and sodium bicarbonate for stirring and dissolving so as to obtain a mixture C; uniformly mixing flour with maltitol, xylitol, defatted soy flour, tartarian buckwheat powder, wheat dietary fibers, green bean powder, scindapsus aureus, resistant dextrin, buckwheat, nonfat dry milk powder and celery powder, enabling the prepared mixture A, the mixture B and the mixture C to be concocted into dough by a dough mixer, and performing refrigeration standing; pressing the dough into sheets with a noodle press, so as to obtain shaped biscuit blanks; and putting the biscuit blanks in an oven, performing baking under 180 DEG C for 10min, then performing cooling, and performing packaging so as to obtain the low- glycemic-index biscuits. The GI value of the made biscuits made by the method disclosed by the invention is 41.8 or below, so that the made biscuits are really suitable for diabetics to eat.

The invention discloses red yeast fish fermented by mixed strains based on lactic acid bacteria, which is made by using fresh fish blocks as a base material, and inoculating the base material with I-type mixed basic bacteria of which the colony count is 10CFUs per gram of fish and II-type mixed basic bacteria of which the colony count is 10spores per gram of fish, and subjecting the inoculated base material to main processing procedures of pickling, fermentation, drying and fumigation to obtain the finished product. The invention adopts a technical proposal that initial culture of microorganism lactic streptococci, lactobacillus bulgaricus and saccharomyces cerevisiae of a single species of the I-type mixed basic bacteria of which the colony count is 10CFUs per gram of fish and initial culture of monascus of the II-type mixed basic bacteria of which the colony count is 10spores per gram of fish are mixed and inoculate with the fish block base material, and the mixture is subjected to pickling, fermentation, drying fumigating and the like to give the red yeast fish blocks, and the technical proposal overcomes the defects that natural fermentation is uneasy to ensure the sanitation and safety of the product and has high salt content. The red yeast fish is suitable for producing various fermented fish blocks.

The invention discloses a method for processing vegetable fish balls, which comprises the following steps of: preprocessing fresh fish, mining meat, and rinsing; adding the rinsed fish into a fine filtering machine for fine filtration; preparing refined minced fillet and refined mashed vegetable by using a colloid mill; mixing the refined minced fillet, refined mashed vegetable, starch, isolated soy protein and seasoning auxiliary materials, and performing grinding treatment; and finally, forming, boiling, cooling, quickly freezing and packaging. The method is low in cost, the process is simple, and the method is convenient to use and has higher application and promotion value.

Methods for providing transgenic plants and parts hereof that, relative to the wild type state, is modified in a complex cell wall polysaccharide structure including pectins and hemicelluloses, the modification being in the overall glycosidic linkage pattern or the monosaccharide profile, comprising transforming a plant cell with a nucleotide sequence that causes an altered production of a complex cell wall polysaccharide-modifying enzyme such as endo-rhamnogalacturonan hydrolase, an endo-rhamnogalacturonan lyase, an endo-galactanase, an endo-arabinanase, an arabinofuranosidase, a galactosidase such as a beta-galactosidase, a xylosidase and an exo-galacturosidase. The modification can occur in vivo or post harvest, in which latter case the modifying enzyme is separated in the growing plant from its substrate, e.g. by targeting the enzyme to the Golgi, the endoplasmic reticulum or a vacuole, or is in a form that is inactive in the plant. After harvest the enzyme is brought into contact with its substrate or it is activated to provide the desired post harvest modification of the cell wall polysaccharide. The transgenic plant materials have improved functionalities and are useful in food and feed manufacturing and as pharmaceutically or medically active substances.

The invention relates to a grouting material for an impervious curtain of a refuse landfill and a preparation method of the grouting material. The grouting material comprises the following components in percentage by mass: 40 to 50 percent of MSWI (Municipal Solid Waste Incineration) fly ash, 0.5 to 1 percent of organic sulfur, 3 to 6 percent of cement, 45 to 55 percent of water, and 1.5 to 2 percent of calcium hydroxide. The method for preparing the grouting material comprises the following steps of: (1) weighing raw materials; (2) mixing the MSWI fly ash, the water and the organic sulfur, and uniformly stirring for 5 to 10 minutes; and (3) interfusing the cement and the calcium hydroxide, and uniformly stirring for 3 to 5 minutes. According to the grouting material, the problems of material selection difficulty, high cost, poor fluidity, low stability and poor impermeability of a conventional grouting material can be solved. The preparation method has the advantages of short processroute, simple operation, time saving and the like.

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.

The invention discloses a pulverized fuel ash outer wall flexible putty powder which is prepared by mixing the following raw materials by the mixture ratio (based on parts by weight): 10 parts of cement, 70 parts of pulverized fuel ash, 15 parts of ash calcium powder, 1.8 parts of excitant, 1.5 parts of latex powder, 0.2 part of hydroxypropyl methyl cellulose, 0.4 part of water reducing agent and 0.1 part of defoaming agent; wherein the cement is 42.5 ordinary portland cement; the pulverized fuel ash is I-level pulverized fuel ash; the ash calcium powder has the fineness of 200 meshes; the excitant is the mixture of anhydrous sodium sulfate and calcium sulfate; the water reducing agent is naphthaline-series powder water reducing agent; the latex powder is the copolymer of vinyl ester of versatic acid and vinyl acetate; and the raw materials are tested and measured according to the formulation and then poured into a powder mixing machine to be evenly mixed. The putty powder has better water-resistant, alkali-resistant and adhesive properties, and is simple in production technique, low in cost and beneficial to environmental protection.

The invention provides a basic profile modification agent used for petroleum exploitation, which comprises the following complex ingredients: a microbial polysaccharide curdlan and a hydrogen bonding power promoter or the microbial polysaccharide curdlan and a coagulant aid; the compound weight ratio of the microbial polysaccharide curdlan to the hydrogen bonding power promoter is 20: 1-1:1.5, the compound weight ratio of the microbial polysaccharide curdlan to the coagulant aid is 2:1-1:12, the hydrogen bonding power promoter, the coagulant aid are compounded with the curdlan for lifting the gel characteristics of the curdlan, the application range can be enlarged and the usage cost for the user can be reduced, the hydrogen bonding power promoter enables strong lifting of the gel strength of the curdlan under the high temperature state; the coagulant aid can reduce the gel initial temperature of the curdlan and can promote the effect of the hydrogen bonding power on the lifting of the gel strength; and the synergism of the coagulant aid and the hydrogen bonding power enables lifting of reinforcement effects.

The invention relates to a preparation method of a pH response type multi-scale structure polyvinylidene fluoride (PVdF) nanofiber membrane. The nanofiber membrane is obtained by conducting copolymerization on a PVdF spinning solution treated with acrylic acid and polyethylene polyamine and then performing electrostatic spinning. The preparation method is characterized in by comprising the four steps of 1 PVdF solution preparation, 2 solvent curing, 3 graft copolymerization with the acrylic acid and 4 electrostatic spinning. The pH response type multi-scale structure polyvinylidene fluoride (PVdF) nanofiber membrane prepared by means of the preparation method has sensitive pH response characteristics and has a broad application prospect in the fields of chemical or biological separation, substance analysis and detection, separation and purification of precious metals and other fields.

The invention relates to a transgenic cultivation method of rice dedicated for a starch medium. The method comprises the following steps: a mature embro of a rice species with a low content of alpha amylose is taken as an explant and is induced to form calluses; the calluses are subcultured to enter a proliferation period and are preculutured under a dark condition; the calluses are co-cultivated with agrobacterium tumefaciens for transformation and then transferred into a screening culture medium for being screened for three tims; resistant calluses are taken to be induced and differentiated into seedlings, and histochemical stain and molecular identification are performed to resistant plants to identify the differentiated plants containing target genes; the starch gelanitization property of selected transgenic plants is identified, and the transgenic plants which have the starch gelatinized and can form semi-solid gel after being cooled are selected and reserved; and expression stability of the starch gelatinization property of the plants is further evaluated, seed propagation is performed to the excellent plants with a stable starch gelatinization property, and finally dedicated rice for the starch medium is cultivated. The dedicated rice for the starch medium can be taken as a novel biological medium and be widely applied to scientific researches, food, medicine and chemical engineering.

The invention discloses a method for making corn steamed sponge cakes through microwaves. The method comprises the following steps of step I, taking gluten-free microwave corn steamed sponge cake rawmaterials, adding water, performing dough mixing, adding yeast, and performing uniform mixing so as to obtain corn flour paste, wherein the raw materials comprise corn submicron powder, corn pre-fermentation powder, corn pre-pasting powder and yeast, the corn pre-fermentation powder is powder obtained through the steps of fermenting the corn submicron powder and performing drying, and the corn pre-pasting powder is powder obtained through performing acidification, extrusion and puffing on the corn flour; step II, fermenting the corn flour paste; and step III, placing each corn steamed sponge cake paste of which the mass is 300-500g under microwave condition of which the microwave power is 600-1000w and the microwave time is 3-8min, and performing microwave treatment so as to obtain the corn steamed sponge cake. The corn steamed sponge cakes made by the method disclosed by the invention are fine and smooth in mouth feel, sufficient in internal moisture content, and good in elasticity, tenacity and homogeneity, and the cost is reduced. The corn steamed sponge cakes are processed and made through the microwaves, so that the processing efficiency is improved, and the method is suitablefor household and industrialized application.

The invention provides a processing method of fresh-keeping instant rice noodles, and relates to the technical field of food processing. The processing method of the fresh-keeping instant rice noodlescomprises the following steps of (1) preparing the raw materials; (2) performing fermentation; (3) performing milling to obtain pulp; (4) performing blending; (5) performing enzymolysis; (6) performing twin-screw extruding and shaping; (7) performing ageing; (8) performing cooking once again; (9) performing noodle washing, and performing cutting off; (10) performing metering and packing; (11) performing post-sterilizing; and (12) performing cooling. According to the fresh-keeping instant rice noodles, the compounding ratio of the materials is adjusted and controlled, and secondary fermentation is combined with optimization treatment with diastase, noodle cooking, cooking, recooking, post-sterilizing and quick cooling, so that the problems that rice noodles are subjected to beta configuration (namely retrogradation) and cannot be stored for a long term can be solved, the rice starch can maintain alpha state, and the instant rice noodles being rapid in rehydration, good in mouth feel and edible after being brewed for a short time, can be made.

The invention discloses highland barley low GI extruded noodles and a making method thereof. The noodles are made from, by weight, the following ingredients: 100 parts of powder and 40-45 parts of water. The powder comprises, by mass, the following ingredients: 60-80% of highland barley flour, 10-20% of pea meal, 5-10 % of buckwheat flour and 5-10 % of resveratrol powder, and the total content ofthe above mass percents is 100%. The preparation method comprises the steps of preparing the powder, and weighing the powder and water; adding water into the powder, stirring, and uniformly stirring to prepare a mixture; extruding the mixture; freezing and aging the extruded highland barley noodles; drying the aged highland barley noodles, namely packaging and warehousing. The highland barley noodles made by the making method have a lower GI (GI) value, and the highland barley noodles are stiffer, and their soup is not burnt and sticky during cooking, so that the healthy nutrition of people can be met, the blood sugar is not increased, and the main food demands of people with diabetes are met.

The invention discloses a method for preparing high-quality meat balls by breast meat of eliminated laying hens. The method comprises the following steps: grinding the breast meat of eliminated laying hens through a meat grinder; standing at the temperature of 0 to 4 DEG C until the breast meat reaches the temperature of 0 to 4 DEG C; adding grinded breast meat, table salt and phosphate into a vacuum chopper mixer; chopping for 2 minutes at low speed under the vacuum condition; standing for 5 to 10 minutes; adding sugar, starch, sodium bicarbonate, egg white, carrageenan and ice water; continuously chopping at high speed under vacuum; standing the chopped breast meat at the temperature of 0 to 4 DEG C for 1 to 3 hours so as to form the meat ball; shaping through warm water at the temperature of 50 to 55 DEG C; boiling through hot water at 80 to 85 DEG C for 15 to 20 minutes; dehydrating; cooling; rapidly freezing to obtain the finished product. The method is simple; the operation is convenient; the protein, vitamin, mineral substances, and trivalent unsaturated fatty acid which is beneficial to the human health, of the eliminated laying hens are fully utilized; due to the chopping mixing and formula optimization, the gel characteristic of the eliminated laying hens can be improved, and the prepared meat balls are high in elasticity and crispness.