326results about How to "Improve gelatinization" 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.

A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.

The invention discloses deep-fry cereal instant noodles and a preparation method thereof. The deep-fry cereal instant noodles are prepared from wheat flour, solanum tuberdsm, tapioca starch, guar gum, sodium polyacrylate, composite phosphate and sodium carbonate in parts by weight. The preparation method comprises the following steps of: putting the materials into a dough mixer, adding water to prepare paste, and curing the paste; compositing the cured paste to be strips through a laminating machine, and cutting the strips and shaping; and cooking the shaped noodles, spraying condiments, frying, finally carrying out regular air cooling and then packaging. The deep-fry cereal instant noodles prepared according to the technical scheme are good in mouth feeling, rich in nutrition and few in oil content, and are beneficial to the health of people.

The invention provides a processing method for grain and nut nutrient composite paste food. The mass ratio of the principle raw materials, namely oat to tartary buckwheat to corn to soybean to peanut to apricot kernel to walnut to Chinese chestnut, is (4-8) to (4-8) to (1-4) to (1-4) to (0.5-2) to (0.5-2) to (0.5-2) to (0.5-2). The preparation method comprises the following steps: smashing grains at low temperature; adding complex enzyme for enzymolysis, then puffing and smashing; performing microencapsulation by taking smashed zymolytic nuts as a core material and taking grains and cyclodextrin as embedding media; finally, drying and packaging in a sterile environment so as to prepare the paste food suitable for middle and old aged people. The paste food contains multiple types of grains and nuts, has rich nutrition, is easy to brew, has low probability of agglomerating and clustering, is fine and smooth in taste and easy to digest, and is more suitable for middle and old aged people.

Belonging to the technical field of yellow rice wine brewing, the invention relates to a method for brewing yellow rice wine with extruded rice raw material with or without an enzyme. The invention first provides a processing method for extruding a rice raw material with or without an enzyme, and then provides a method for applying the extruded rice raw material with or without an enzyme in yellow rice wine production. Compared with existing patent technologies for brewing yellow rice wine through a traditional rice steeping and steaming method, the method of the invention improves raw material gelatinization degree, saccharification rate and raw material utilization rate, shortens fermentation period, and produces finished wine with unique and heavy flavor. Besides, by changing original rice steaming gelatinization into expansion gelatinization, the method provided in the invention can avoid sewage generation, simplify process, improve operation condition, lower starch loss, and reduce equipment and building investment.

The invention discloses a biological-selenium-enriched multi-probiotics fermented rice milk and a preparation method therefore, belonging to the field of food processing. Grains such as rice or broken rice, seeds of Job's tears, oat, and millet are used as raw materials, and the raw materials adopt a certain proportion of milk powder according to a principle of nutrition complementation. A modernprocess is used for researching and developing a multi-strain fermented rice milk product which has the particular flavor and active ingredients of yoghourt and also has the functional factors and flavor of the grains. The rice milk does not have any thickening agent, the gelatinization degree of a product is changed through a screw extrusion technology, and a suitable enzymolysis technology of different grains as the raw materials is optimized. A multi-strain co-fermentation mode is adopted to increase the enrichment of biological selenium and promote the metabolic quantity of bacteriocins, and the total strain content of the product in the quality guarantee period is increased.

The invention provides a cooking device. For the prior art, steams of atmospheric pressure are guided in a cooking device, but steams cannot cover all rice and half-cooked rice will be produced. In order to further enhance rice cooking, a water groove and a water groove heating unit are separated from a boiler. Steams generated in the water groove are heated to temperature over 100 DEG by means of a heating plate and are guided in to the boiler. In such a cooking device, steam temperature tends to be stabilized and rice surface will be dry when the temperature of heating rice is excessively raised. In a process of braising and steaming, temperature of steams generated by a steam generating unit can be raised and the steams can be guided into the boiler, and the pressure in the boiler is no less than the atmospheric pressure. Accordingly, all rice can be maintained above the temperature of 100 DEG to enhance cooking, and rice of a whole boiler can be well cooked. Even if steam guiding amount is less than ever before, all rice can be maintained above the temperature of 100 DEG in the braising and steaming process, enhancing rice cooking.

The invention discloses a mixed feed for nursery piglets, and a preparation method thereof. The feed is composed of expanded cereal, expanded soybean meal, fermented soybean meal, first-stage steam fishmeal, monosaccharides and / or disaccharides, composite trace elements, organic trace elements, composite vitamins, vegetable oil, an antibiotic additive, an acidifier, an enzyme preparation, a beneficial bacterium, phytase, a sweetener, frankincense, choline chloride, stone powder, calcium hydrogen phosphate, lysine hydrochloride, threonine, salt and ethoxyquinoline. An expansion processing technology is adopted to carry out heat treatment of cereal and soybean meal in order to improve the starch gelatinization degree, denature proteins and reduce the content of antigens, so the alimentary canals of piglets are elongated, and the in-vitro pre-digestion of nutritional components is realized. The mixed feed for nursery piglets prepared through the processing technology is loose, soft and crisp particles, just melts in the mouth, and allows nursery piglets to have the advantages of high feed intake, easy digestion, fast growth and good appearance.

The present invention discloses a two-stage brewing method of black rice wine. Said method includes the following steps: pearling black rice to oblain rice polishes and polished rice, making the polished rice undergo the process of fermentation to obtain black polished rice fermented wine base for stand-by; baking black rice polishes, cooling, extracting the black rice polishes in rice wine, filtering to obtain rice wine richly containing anthocyanin and residue; making the residue undergo the processes of extrusion, puffing, pulverizing and saccharification treatment so as to obtain black rice oryzanal fermented wine base for stand-by; mixing two fermented wine bases, fermenting and extruding so as to obtain raw grains and clear wine, utilizing said raw grains to produce rice wine for stand-by, feltering and sterilizing the clear wine, finally, mixing said clear wine and above-mentioned all the rice wines and ageing so as to obtain the invented finished product black rice wine.

The invention discloses a uniform-temperature pot body which comprises a vapor chamber, a heat transfer working medium and a safety valve, wherein the vapor chamber comprises an outer wall and an inner wall; the outer wall is connected with the inner wall through a sealing connection area to form a heat tube type sealed cavity; the heat transfer working medium is accommodated in the sealed cavity; the safety valve is mounted at one end of an opening of the sealed cavity; a liquid filling opening is formed in the outer wall and in one side of the safety valve; the vapor chamber can be machined into pot bodies with different shapes; and when the pot body is used, the bottom of the pot body is heated, and heat is conducted through the heat transfer medium inside the pot body to enable the whole pot body to be quickly heated to reach the same temperature. A manufacturing method of the pot body is convenient, the pot body is simple and multiple in structure, and is suitable for various heating manners such as liquefied gas heating, electric heating and electromagnetic heating, the heating process is easy to control, safe and reliable, the purpose that food in the pot is heated at a uniform temperature is achieved, the cooking time is shortened effectively, color and nutrition of the food are remained, the mouthfeel of the food is increased, and besides, food starch pasting is facilitated, and the generation of harmful lampblack is reduced.

The invention discloses a method for improving quality of strong aromatic dry distilled grain, comprising the steps of pretreating the materials, piling and fermenting, taking out of a pit, stirring the mixed grains, getting wine and steaming grains, getting out of a steamer and proportioning water, reducing temperature and mixing the rice flour, entering the pit and sealing the pit. The method is characterized in that new measures about a pit mud maintenance in contact with the dry grains and about a prevention of mixed bacteria infection are carried out by not crushing part of the materials for wine making, increasing the mixed grain amount and reducing the use quantity of bran shells, thereby improving acidity of fermented grain for pit entry and water retention property of the fermented grain, and greatly improving the quality of the dry distilled grain. The method improves the quality of dry grains, improves the high-quality yield of the dry distilled grain by about 35%, improves the high-quality yield of the wet grain by above 10% and improves wine yield by above 3% so that the whole pit can brew high-quality wine. The invention has simple technology, easy operation, low production cost, good wine quality and easy implementation, thereby providing reliable guarantee for large-area application of technical reform in strong aromatic wine production enterprise.

The invention relates to a formula of dairy cow protein particle feed which comprises the following components by weigh percent: 15-40 percent of energy feed, 40-80 percent of protein feed, 0-9 percent of oil and fat, 0-18 percent of amino acid, 0-2.3 percent of vitamin, 1.6-2 percent of calcium carbonate, 0-1 percent of adhesive, 0-0.1 percent of antioxidant and 0-0.3 percent of antimold agent. The production process of the dairy cow protein particle feed comprises the following steps: a, weighting the components according to the weight percent thereof; b, grinding the components; c, mixing the ground components; d, tempering the mixture; e, granulating the mixture; f, post-curing the granules; g, drying the granules; and h making the granules into the dairy cow protein particle feed which has the diameter of less than 4 mm and the length of 1 to 2 times of the diameter and contains the dry matter of more than 88 percent. The dry matter contains the crude protein of more than 20 percent and the crude fiber of less than 18 percent. The dairy cow protein particle feed can be kept stable in water for more than 5 min and has the dispersion rate of less than 12 percent in water. The protein in the dairy cow protein particle feed is less degraded by the rumen microorganisms, the rumen bypass efficiency of the protein is improved, the need of the essential amino acids in the nutrient of protein in the dairy cow body is balanced, the efficiency of using the dairy cow protein particle feed by the dairy cow is increased, the health status of the dairy cow body is improved and the pollution of the nitrogen in the excrement of the dairy cow to the environment is reduced.

The invention provides a mixing method of icecream materials, a method for preparing ice cream and the icecream. The ice cream materials comprise milk, a stabilizer, a protein source component, a powdery component and a liquid component; the mixing method comprises the following steps: (1) performing first mixing on the milk of 50 to 80 DEG C and the protein source component, and performing first standing treatment on a product of the first mixing, so as to obtain a first standing treatment product; (2) performing second mixing on the stabilizer and the powdery component, so as to obtain a second mixture; (3) performing third mixing on the first standing treatment product and the second mixture, and performing second standing treatment on a product of the third mixing, so as to obtain a second standing treatment product; (4) performing fourth mixing on the second standing treatment product and the liquid component, so as to obtain a mixed material of the icecream. The icecream has at least one of the following advantages: perfect mouthfeel and extremely strong stability.

The present invention discloses a compound fruit and vegetable rice flour composition with food therapy and health care efficacy, a preparation method and applications thereof. The compound fruit and vegetable rice flour composition comprises the following raw materials by weight: 85 to 99 parts of rice, 1 to 10 parts cabbage powder, and 0.1 to 5 parts of other vegetable powder and / or fruit powder. The compound fruit and vegetable rice flour composition in the present invention has homology of medicine and food, is natural and safe; is suitable for general people, can be compounded according to different people so as to process and produce compound fruit and vegetable rice flour with different food therapy and health care efficacy and suitable for different people; has balanced and comprehensive nutrition, reasonable nutrition structure, has good conditioning and preventing effects on mouth ulcer and effects of invigorating stomach and nourishing stomach, loosening bowel to relieve constipation, and enhancing immunity with validations; has pure and delicate taste, can well make up the disadvantages that the nutrients and the color of traditional rice flour are single, and meets the requirement of consumers for taste, flavor and nutrition.

The invention discloses a preparation method of a rough-rice-fermented active lactobacillus beverage. The method comprises the following steps: dividing the rough rice raw material into two parts, and carrying out humidity regulation, surface airing and high-temperature fluidization treatment on one part of the rough rice raw material; crushing and wetting the rough rice subjected to high-temperature fluidization, mixing with Chinese yeast, fermenting, and separating after the fermentation finishes, thereby obtaining a clear solution A; immersing the other part of rough rice, pulping, gelatinizing and saccharifying to obtain a saccharification solution B; and mixing the clear solution A and saccharification solution, adding additives, inoculating lactobacillus, and fermenting to obtain the rough-rice-fermented active lactobacillus beverage. By using the rough rice or mashed rough rice as the raw material and adopting the high-temperature fluidization technique, the method has the advantages of high treatment and utilization ratio, thick flavor of beverage, low loss of natural nutritional ingredients of rough rice, and short fermentation time; and the raw material gelatinization degree is high, and therefore, the product does not generate the phenomena of starch retrogradation, precipitation and the like in the storage process, thereby implementing high-value utilization of mashed rice resources. The method does not generate wastewater, and is environment-friendly in technique.

The invention discloses a glutinous sorghum baijiu brewing method. The method comprises the steps of processing raw materials and auxiliary materials, opening a pit and grabbing distiller's grain, distilling distiller's grain in a mixed mode and preparing materials, distilling baijiu, taking out of pot, sprinkling an amount of water, rapidly cooling, adding yeast powder, sealing the pit and managing the pit. The step of opening the pit and grabbing distiller's grain comprises the steps of peeling sealing mud, taking fermented grain and opening the pit to identify. The step of distilling baijiu comprises the steps of wetting grain, mixing, operating process of steaming fermented materials, flowing baijiu, gathering baijiu and steaming grain. The glutinous sorghum baijiu brewing method utilizes technologies of distilling distiller's grain in a mixed mode, breaking distillate foam and gathering baijiu, mixing and wetting grain and the like. By means of adjusting acidity of fermented grain, the required acidity suitable for fermentation is obtained, infectious microbe reproduction can be restrained, starch gelatinization and saccharification are facilitated; grain wetting operation can enable starch to fully absorb water in fermented grain, so that starch gelatinization is facilitated, baijiu yield is high, and yield is table; obtained glutinous sorghum baijiu has mellow and clean vinosity, long after flavor and relatively good taste coordination.

The invention relates to a preparing method of a lotus seed amylase-aliphatic acid composite having a high composite index number, and belongs to the technical field of modified starch processing. The method includes preparing lotus seed amylase into submicron order particles through superfine grinding, and forming the single-screw V-type amylase-aliphatic acid composite through microwave pretreatment and ultrahigh pressure treatment in assistant. The composite has the ultra-high composite index number and an embedding rate. The method includes steps of preparing the amylase, performing superfine grinding, pretreating aliphatic acids, performing microwave pretreatment, performing ultrahigh pressure compositing, cooling and crystallizing at a low temperature, washing with an alcohol, centrifuging, freeze-drying, smashing and packaging. A product of the method is high in composite index number, good in digestion resistibility and high in embedding rate. Compared with traditional preparing methods, a process of preparing the composite is free of chemical agent addition and high in safety, the composite can provide a sense of satiety and reduce blood glucose when the composite is added into foods, and the composite has a good application prospect.

The invention discloses a degradable bio-based seedling raising pot, a production method thereof, a regulation method in a degradation period and an application of the degradable bio-based seedling raising pot. The degradable bio-based seedling raising pot is produced from straw powder, wheat bran and an adhesive through dry-method hot pressing after mixing. The degradable bio-based seedling raising pot can keep certain strength in a seedling raising process and is relatively complete in appearance, after seedlings and the pot are transplanted to a field simultaneously, the pot can crack and disintegrate rapidly, and plant root extension is facilitated.

The invention provides a cooling appliance. In a current cooking appliance structure, since introduced steam temperature can not be arbitrarily set, for a user, supply of right-cooked rice and rice under heat preservation via introduction of steam in the processes of braised steaming and heat preservation is difficult. In order that the right-cooked rice and rice under heat preservation can produce good flavor to the greatest extent, the temperature of introduced steam is arbitrarily set in the processes of braised steaming and heat preservation, and the temperature of introduced steam is concretely set according to the heat preservation state so as to introduce steam. Therefore, in the process of braised steaming, residual moisture of the rice can be evaporated, and in the meantime, gelatinization of the rice si promoted, in the process of heat preservation, the rice is prevented from being dried, and in the meantime, the right-cooked-like rice is cooked, and therefore, the cooking appliance can cook the whole rice well.

The invention discloses a preparation method of corn porous starch. The preparation method comprises adding a disodium hydrogen phosphate-citric acid buffer solution into raw corn starch, carrying outmixing to obtain starch milk, preheating the starch milk, adding glucoamylase and alpha-amylase into the starch milk, carrying out enzymatic hydrolysis along with intermittent ultrasonic treatment, then adding a NaOH solution to stop the reaction, washing the enzymatic hydrolysis product through distilled water until pH of 7, carrying out suction filtration, putting the filtrate into an oven, carrying out natural drying and carrying out crushing to obtain corn porous starch. The corn porous starch contains uniform pores, has moderate pore depth, integrated particles and strong adsorptivity and can be widely used in the fields of foods and medicines.

The invention discloses a method for brewing yellow wine rich in soluble dietary fiber. The method comprises the following steps: removing or not removing lipids of corn with husks, carrying out enzymatic or non-enzymatic extrusion swelling treatment on the corn together with bean dregs, and then fermenting and brewing yellow wine. The method disclosed by the invention, by creatively carrying out enzymatic or non-enzymatic extrusion treatment on the mixture of the corn with husks and the bean dregs and by combining with a multi-enzyme system yellow wine fermenting technology, has the characteristics that the product has high yield, good quality, low cost and rich nutrition; in addition, the method disclosed by the invention not only widens the utilization way of corn grains but also realizes the full use of by-products from the processing of such agricultural products as corn husks, bean dregs and the like, so that waste materials are recycled, and resource waste and environmental pollution are reduced.

The invention discloses a preparation method of easy-to-cook germinated brown rice, comprising the following process steps: (1) firstly performing high-temperature fluidization on a germinated brown rice raw material; (2) then putting the fluidized germinated brown rice on a wire net cold bed, naturally piling, and tempering for 20-40min; (3) performing microwave enzyme deactivation treatment on the germinated brown rice cooled to room temperature; (4) finally bagging, degassing and hermetically packing the germinated brown rice treated in the step (3), thus obtaining a finished product. By adopting the method, multiple cracks and micropores can be formed inside the endosperm of the germinated brown rice, the water absorbing rate is increased, and the cooking time of the germinated brown rice is shortened.

The invention discloses a fully puffed piglet formed feed and a production process thereof. The feed comprises raw materials allowed to be added into the feed, wherein raw materials containing proteins in the raw materials are cured denatured protein raw materials subjected to precuring. According to the specific formula, the feed comprises the following raw materials in part by weight: 45 to 65 parts of corn, 0 to 20 parts of wheat, 5 to 10 parts of fish meal, 10 to 25 parts of puffed soybean, 5 to 10 parts of fermented soybean meal, 1 to 5 parts of soybean oil and 4 parts of premix. The production process comprises the following steps of mixing the raw materials containing the proteins, crushing the mixture for a first time, precuring the mixed raw materials containing the proteins, crushing the obtained product for a second time, mixing all the raw materials, performing puffed production and cooling and packaging the products to obtain the feed. The feed and the processing process overcome the defect that a high temperature, crispness and complete nutrition cannot coexist in the prior art by substituting the cured protein for a raw protein and by a new production process.

The invention discloses a preparation method of a resistant starch nutritional carrier based on a metal-organic framework as well as a product thereof. The preparation method of the resistant starch nutritional carrier comprises the step of adsorbing metal-organic framework structured gamma-cyclodextrin on the surface of octenyl succinic anhydride modified starch (OSA-S) by taking the OSA-S prepared by performing esterification on octenyl succinic anhydride and resistant starch as a base material and under the effects of hydrogen bond, electrostatic force and the like, thus constructing the nutritional carrier with a porous network structure. The nutritional carrier has favorable solution self-aggregation performance; by virtue of the great load quantity of the relatively single OSA-S and the metal-organic framework structured gamma-cyclodextrin, functional substances such as nutritional elements can be embedded in a solid state mode, so that the damage caused by light irradiation, oxygen as well as acid-base and the like is prevented effectively, and a certain slow-release effect is achieved; the resistant starch also has a good health protection effect, and thus the nutritional carrier is expected to be a safe functional food additive applied to the food processing field.

The invention relates to a cereal beverage manufacturing process which comprises the steps of raw material preparation, soaking, cleaning, crushing, gelatinizing, enzymolysis, saccharification, enzyme deactivation, auxiliary material blending, homogeneity, canning, sterilization and cooling, which are performed in sequence, the whole manufacturing process condition is strictly controlled, and the production parameters of all steps are monitored, and as a result, the quality of the cereal beverage is improved. Moreover, the whole manufacturing process is simple and clear, and provides a strong guarantee for the production of cereal beverage which is healthy, environment-friendly, safe, reliable and delicious; the produced finished product is rich in nutrition and complex in flavor, and more meets the high requirements of the modern people for greenness and healthiness.

The invention relates to a production method of clean rice with excellent pulpability. The production method is characterized by comprising the steps of slowly adding acid solution in an atomization way, irradiating by a low-heat source far infrared ray to gradually activate enzymes in rice after tempering for a period of time, and simultaneously evaporating free moisture in the rice to obtain the clean rice with the excellent pulpability. According to the preparation method, the rate of rice crack is effectively reduced through slow humidification by an atomization method and low-temperature high-humidity tempering treatment, and the loss of nutritional ingredients is also reduced.

The invention discloses a feed maturation method and a high-temperature maturation device. The feed maturation method includes the following steps that: steam generated by a boiler is delivered to a maturation pot filled with materials; the materials are constantly stirred so that the materials can be fully matured; the matured materials are taken out and dried; and finally, fragmentation is carried out on the resulting materials to obtain a finished product. A novel feed processing technology and a device are provided in the present invention, being characterized in that the raw materials of feed after maturation, can make starch more easily digestible, protein content higher and protein more easily absorbed; and being advantaged in simple operation, energy conservation, low carbon, environmental protection and greatly reduced cost of feed processing.

The invention discloses a puffing granular compound feed capable of increasing the survival rate of tortoises and a preparation method of the puffing granular compound feed. The puffing granular compound feed is prepared through mixing the following components in percentage by weight: 18-22% of domestic fish meal, 18-22% of flour, 32-37% of soybean meal, 8-13% of meat and bone meal, 1-3% of corn protein powder, 1-3% of soybean oil, 2-4% of a aditional Chinese medicine regulating composition, 1-2% of vitamin premix, 1-2% of mineral substance premix, 1-2% of calcium dihydrogen phosphate and 0.1-0.3% of choline chloride. The puffing granular compound feed disclosed by the invention is high in safety, is free from toxic and side effects, can improve the disease resistance and the immunity of the tortoises and can increase the survival rate of the tortoises.

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 a coal dust depressor which is prepared from the following raw materials in parts by weight: 1 part of modified sunflower straw, 14-32 parts of acrylic acid solution with the neutralization degree of 50-70%, 0.0048-0.0176 part of ethylene glycol dimethyl acrylate, 0.2-0.8 part of purified kieselguhr and 0.02-0.04 part of initiator. Besides, the invention also discloses a preparation method of the coal dust depressor. The purified kieselguhr containing abundant internal micropores is used as a nucleating agent, the water-soluble molecular acrylic acid is used as the polymerizable monomer, the modified sunflower straw with high cellulose content is used instead of the starch used in the traditional method for preparing the dust depressor, microwave radiation is used for accelerating the decomposition of the initiator, and the acrylic acid and cellulose are subjected to in-situ graft copolymerization on the nuclear surface formed by the kieselguhr particles to form the shell-core coated-structure copolymer, thereby preparing the coal dust depressor with favorable absorptivity, water retention property and film-forming property.