84results about How to "Improve liquefaction" patented technology

The invention provides a preparation method for a wood liquefacient. A discarded PET bottle is crashed into powder, which is mixed with polylol and added with 0.01-0.5wt% of catalyst, and the mixture is stirred uniformly and heated to react, thus obtaining the wood liquefacient. The invention also relates to a method for preparing a surfactant by using the liquefacient to liquefying wood, which includes the steps: 0.5-10wt% of inorganic acid catalyst and glycerin are added into the mixture of the liquefacient and the wood meal of broad leaved forests or coniferous forests, which reacts by heating to obtain a coarse liquefied wood product; the product is cooled to room temperature, diluted in absolute ethyl alcohol or acetone and then filtered in vacuum to form the filtrate, which is subsequently decompressed and distilled so as to obtain refined liquefied wood; the sodium hydroxide solution of the fully dissolved liquefied wood is added with propylene oxide according to the mass morality of total hydroxide radical to propylene oxide being 1:3-10 for reaction, and then epoxy ethane is entered for end capping, after that, the pH value is adjusted to 7, then the liquefied wood polyethenoxy ether of the surfactant is obtained as the final product.

The invention provides a preparation method of soft-taste style highland barley wine. The method comprises the following process steps: (1) with highland barley and sorghum as raw materials, mixing the highland barley and the sorghum evenly uniformly, crushing, soaking the crushed raw materials with hot water, and filtering to obtain soaked materials; (2) adding the soaked materials to a rice steamer, cooking until the raw materials are thoroughly cooked, airing the obtained cooked materials to 18-28 DEG C, adding steamed rice hull, highland barley yeast and rhizopus Chinese koji, and stirring evenly; (3) adding materials obtained from the step (2) to a fermentation pool, and carrying out sealed fermentation at 18-25 DEG C for 20-30 days; and (4) adding rice hull, the weight of which accounts for 8%-15% of that of fermented grains fermented in the step (3), to the fermented grains, stirring evenly, distilling and collecting distilled wine liquid, namely the soft-taste style highland barley wine. The method is simple in process and short in production cycle; and the prepared highland barley wine is mellow and soft in taste.

The invention discloses a preparation method of a millet beverage, relates to a preparation method of a cereal beverage, and solves the problems that during the preparation of the nutritional beverage prepared from millet, the pasting is needed, the energy consumption is high, a large amount of time is consumed, and the layering problem occurs after a long time of standing and storage. The preparation method comprises the following steps: crushing the millet, adding water into the crushed millet, and mixing and stirring the mixture uniformly; adding a protease and high-temperature amylase composite enzyme preparation; adding a cellulase and a saccharifying enzyme; cooling and filtering; adding vegetable oil; carrying out homogenization, high-temperature sterilization, and filling to obtain the millet beverage finished product. The method is applied to the field of beverage preparing.

The invention discloses a method for increasing content of ethyl caproate in Luzhou-flavor liquor. The method comprises the following steps: preparing a bacterial solution A, preparing a bacterial solution B, and preparing a composite functional bacterial solution C; preparing reinforced Daqu D; and preparation of pit mud microorganism enrichment liquid E and fermentation in a pool. According to the method, bacillus siamensis and candida utilis are selected for culture and fermentation, reinforced yeast is prepared, and the content of an ethyl caproate precursor substrate in the pit is increased through the synergistic effect of the reinforced yeast and the pit mud microorganism enrichment liquid, so that synthesis of ethyl caproate is promoted. When the method is used for brewing the Luzhou-flavor liquor, the ethyl caproate content of the raw liquor produced by the new cellar and the aging cellar is obviously improved, the Luzhou-flavor style of the liquor body is prominent, and the aroma is mellow.

The invention discloses a method for removing heavy hydrocarbon in natural gas through step-by-step condensation. The method mainly comprises the processes that after decarburization and dehydration are conducted on the natural gas, the natural gas enters a shallow cooling separation system to be cooled to about -30 DEG C, and first-step heavy hydrocarbon separation is conducted; the natural gas with partial heavy hydrocarbon removed enters a copious cooling tank again to be further cooled to about -60 DEG C, then second-step heavy hydrocarbon removal is conducted, and through a two-step heavy hydrocarbon separation technology and device, the natural gas can completely meet the requirements for the content of the heavy hydrocarbon of natural gas copious cooling liquidation. According to the method, cooling separation is conducted twice for natural gas heavy hydrocarbon removal, the technology is mature, the adaptability is high, and the method is particularly suitable for a modification technology which cannot meet liquidation requirements due to the fact that the content of heavy hydrocarbon in virgin gas components is high and the fluctuation range is wide; meanwhile, the load of a liquidation system of an existing natural gas liquidation factory can be reduced and the liquidation capacity of the existing natural gas liquidation factory can be improved.

The invention belongs to the technical field of biological enzyme preparations and particularly relates to a method for producing an esterifying enzyme preparation from monascus. In the method for producing the esterifying enzyme preparation from the monascus, an adopted strain, namely Monascus sp. was collected in China General Microbiological Culture Collection Center on November 13, 2012 with the collection number of CGMCC NO. 6807, the strain shows the tobacco ash color on a wort culture medium, the background color is pink, and the strain has a diaphragm, multiple cores, multiple branches and irregular shape under the observation of a microscope. A colony obtained by separation and screening through the method disclosed by the invention has an advanced esterifying enzyme system and an amylase system, the activity of the esterifying enzyme, the activity of a liquifying enzyme and the activity of a saccharifying enzyme of the obtained strain are obviously improved, the esterifying capability is improved from 35 mg / g in the traditional method to 60 mg / g, the liquefying capability is improved from 20 mg / g to 40 mg / g, and the saccharifying capability is improved from 1500 u / g to above 2000 u / g.

The invention discloses a floating type test platform of a natural gas liquefaction system. The test platform comprises a deep freeze compression module, a pre-cooling compression module, and an LNG vaporization compression module, the deep freeze compression module is connected with a pre-cooling heat exchange module and a deep freeze heat exchange module in sequence to form a circulation, the pre-cooling compression module is connected with the pre-cooling heat exchange module to form a circulation, the LNG vaporization compression module is connected with the pre-cooling heat exchange module and the deep freeze heat exchange module in sequence to form a circulation, and the pre-cooling heat exchange module and the deep freeze heat exchange module are arranged on a shake unit. The test platform can be used for testing the operation performance of core equipment such as a plate-fin heat exchanger, a coiled-pipe heat exchanger, a throttle valve, and a gas-liquid separator etc. in the natural gas liquefaction system in a marine environment, and the adaptability of the natural gas liquefaction system.

The invention discloses an industrial raw material dehumidifying and drying device comprising a condensing unit, a tank, a baseplate, a hot air pipe and a cold air pipe. A transverse stirring unit is further arranged inside the tank, the baseplate is further arranged at the bottom of an inner cavity of the tank, multiple horizontal distribution channels are further arranged inside the baseplate, one end of each distribution channel is communicated with the inside of the tank, the condensing unit which comprises an air duct, a condensing filter plate, condensing guide rods, a hot air outlet and a water outlet is further fixedly mounted on the right surface of a column, the hot air outlet with an upward opening is arranged in a cavity of the lower portion of the air duct, the hot air outlet is communicated with the upper portion of the inner cavity of the tank through the hot air pipe, and the water outlet is further arranged at the bottom end of the air duct. The industrial raw material dehumidifying and drying device is simple in structure, reasonable in design and high in practicality, moisture in industrial raw materials is removed effectively through the condensing unit, and dehumidifying and drying effect of the entire device is improved greatly.

The invention belongs to the field of wine brewing, and relates to yellow wine production, in particular to yellow wine uncooked wheat starter and a preparation method thereof. The preparation methodis characterized in that on the basis of a traditional uncooked wheat starter preparation process, the wheat starter raw material composition is changed; wheat and malt after the wheat sprouting are mixed uniformly according to a certain proportion and are used as wheat starter raw materials; meanwhile, aspergillus oryzae is used as a reinforced strain for preparing bran seed starter for inoculation; a novel yellow wine uncooked wheat starter is made, so that the saccharification power and the liquefaction power of the wheat starter are improved; the wheat starter consumption and the production cost of yellow wine enterprises are reduced; meanwhile, the yellow wine quality is improved. The application of the novel uncooked wheat starter has positive significance on the sustainable development of yellow wine industry.

The invention discloses edible oil. The edible oil is characterized in that the formula of the edible oil comprises the following components in part by weight: 80-100 parts of olive oil, 46-60 parts of sunflower seed oil, 10-14 parts of arochidonic acid oil, 2-5 parts of taurine components, 3-4 parts of DHA components, 0.7-1.2 parts of EPA components, 0.2-0.4 part of zinc-enriched yeast, 0.1-0.2 part of selenium supplement ingredients, 2-2.3 parts of hemerythrin, 1.1-1.3 parts of hemocyanin, 3-4 parts of nutritious protein components, 3-6 parts of lipid-soluble vitamin, 2-4 parts of antioxidants and 2.2-4.1 parts of emulsifiers. The edible oil disclosed by the invention has the advantages that an iron supplement agent can be added to the oil environment because the hemerythrin is added as a carrier of iron; a human body can obtain the needed copper element on the one hand and the copper element can also promote the absorption of the iron on the other hand because the hemocyanin is added as a copper supplement agent; and the edible oil can also have multiple other health care effects.

The invention provides a vertical tower liquid trap of a novel structure. The vertical tower liquid trap comprises a fixing ring plate. Water collecting tank plates are transversely welded and fixed into the fixing ring plate, fixing skins are welded to the front ends of the water collecting tank plates, gas rising caps are fixed to the front ends of the skins, the rear ends of the gas rising capsstretch out of the rear ends of the skins, connecting pipes are fixed to the right end of the annular side face of the fixing ring plate, and the left sides of the connecting pipes penetrate throughthe fixing ring plate and communicate with the water collecting tank plates. According to the design, the number of the water collecting tank plates is increased, the skins and the gas rising caps aresupported by the water collecting tank plates, use of supporting beams is reduced, materials are saved, and the flow area of gas is increased.

The invention discloses homemade lepidium meyenii, jujube and sorghum co-fermented white liquor. The liquor is prepared by the following raw materials in parts by weight: the balance of distilled water, the balance of monascus strain, the balance of aspergillus niger, the balance of yeast strain, 0.06-0.0.07 part of sterile water, 2500-2600 parts of sorghum, 9-10 parts of wheat, 1-1.2 parts of barley, 1-2 parts of banana, polygonum hydropiper, 200-220 parts of lepidium meyenii, 150-160 parts of Xinjiang Ruoqiang jujube, 0.7-0.8 part of cellulase, and 0.7-0.8 part of pectinase. The base of the homemade lepidium meyenii, jujube and sorghum co-fermented white liquor is made of enhanced yeast, has the advantages of pure scent, refreshing aftertaste, and long taste. The healthcare effects of lepidium meyenii and jujube are integrated. Compared with conventional grain liquor, the homemade lepidium meyenii, jujube and sorghum co-fermented white liquor better conforms to the concept of health drinking, and is worthy of popularization.

The invention discloses a preparation method of pure elegant type baijiu. The preparation method comprises a koji preparation process and a distillation process. In the koji preparation process, hyparrhenia bracteata leaves are used as a raw material of the liquor and a moisturizing material for koji base put in a room. In the distillation process, hyparrhenia bracteata leaves are used as a retortgrate. The raw materials further comprise wheat, barley, and pea, and the raw materials-wheat, barley, pea and hyparrhenia bracteata leaves, are in a proportion of (20-40):(5-20):(5-10):(1-5). The koji preparation period is 75 days, and physical and chemical indexes reach the high level of high temperature koji on the 75th day of saccharification, thereby being beneficial for cellar fermentation,and effectively increasing liquor yield; and the hyparrhenia bracteata leaf endows the baijiu with natural, fresh fragrance and soft, sweet taste, thereby highlighting the characteristic of the pureelegant type baijiu.

The invention belongs to the technical field of wine making and particularly relates to a preparation process for waxy wheat Daqu. The process comprises the following steps: moistening materials, crushing, mixing the materials, pressing finished koji, putting the finished koji in a koji room to culture bacteria, overturning the koji and storing the koji in a warehouse to obtain finished Daqu product. The process is characterized in that raw materials for preparing the Daqu comprise waxy wheat. Furthermore, the raw materials for preparing the Daqu comprise the following components by weight percentage: 25%-100% of the waxy wheat and 0%-75% of hard wheat. According to the preparation process for the waxy wheat Daqu, the starch decomposing capability, the enzyme activity, the saccharifying capability, the liquidation capability and the acidic proteinase activity of the waxy wheat Daqu are improved greatly and the quality of the Daqu is improved; the preparation process for the waxy wheat Daqu has a very good application prospect and can be applied to a wine brewing process, vinegar brewing process and a soy sauce brewing process; the waxy wheat Daqu can be used partially or completely.

The invention provides a sputum liquefaction reagent which comprises a fixing agent, liquefaction liquid, glass beads and exonuclease buffer solution. The fixing agent contains a solvent and a polymer, the polymer is sodium polyaspartate or poly-L-glutamic acid, and the liquefaction liquid contains a reducing agent and the buffer solution with the pH (potential of hydrogen) value of 7.0-8.5. The invention further provides a kit containing the sputum liquefaction reagent and an application of the kit. According to the sputum liquefaction reagent, sputum is liquefied from the aspects such as retention of integrity of cells and bacteria, improving of sputum liquefaction efficiency and removal of a macromolecule DNA (deoxyribonucleic acid) compound, and liquefied sputum can effectively meet bacterium separation of a micro-sized micro-fluidic chip. The reagent has the advantages that liquefaction time can be shortened, liquefaction efficiency is improved, bacterium separation efficiency isimproved, and the DNA content of a human cell genome is reduced.

The invention discloses a mechanized production process for multi-strain yellow wine raw wheat koji and belongs to the technical field of brewing. The production process comprises the following steps: respectively processing the koji starters of Aspergillus niger CCTCC NO:M2015202 and Aspergillus oryzae CCTCC NO:M2015201, and simultaneously manufacturing the bacterium solution of Lactobacillus plantarum CCTCC NO:M2015118 and Lactobacillus hilgardii CGMCC No:8098; and crushing the wheat, and respectively inoculating the Aspergillus niger, the Aspergillus oryzae and the monascus koji starters in a disk starter making machine to obtain the yellow wine raw wheat koji with good characteristic. The mechanized production process has the characteristics of short fermenting time, high enzyme activity, easy culture and labor cost conservation.

The compound protease medicine for treating prostate proliferation consists of hyaluronidase, collagenase, desoxyribonuclease and other protease as well as antibiotic, chitosan and other supplementary material. The preparation process includes weighing material in certain proportion; dissolving agarose in solvent and disinfection; preparing chitosan gel and mixing with medicine; adding material into the buffering liquid with calcium and zinc ions, dissolving and mixing; disinfection, detecting endotoxin content, freeze drying into powder in bacteria-free condition and packing. The present invention has high curative effect, low cost, high stability of product and other advantages.

The invention discloses a process for producing red koji wine. The process comprises the following steps of: (1) boiling: boiling starch-rich crops such as rice and like; (2) preparing yeast wine: inoculating pure aspergillus niger onto a group of raw materials obtained in the step (1), culturing to obtain finished black koji, inoculating pure monascus purpureus onto another group of raw materials obtained in the step (1), culturing to obtain finished red koji, mixing a mixture of the finished black koji and water and a mixture of the finished red koji and water with yeast respectively, and culturing to obtain yeast wine; (3) fermenting: taking the remaining groups of raw materials obtained in the step (1) and inoculating the yeast wine obtained in the step (2) onto the remaining groups of raw materials obtained in the step (1), and fermenting; (4) squeezing; (5) filtering; and (6) sterilizing. In the invention, the pure aspergillus niger and pure monascus purpureus are cultured separately, so that independent control over temperature and humidity is realized. Compared with the conventional production process of the red koji wine, the process provided by the invention has the advantages of convenience for operating, stable process and better quality.

The invention discloses fruit and vegetable medicated wine and a preparation method thereof. The fruit and vegetable medicated wine is prepared from, by weight, 50-60 parts of sorghum, 30-40 parts of glutinous rice, 8-10 parts of distiller's yeast, 15-25 parts of walnut, 10-15 parts of eggplant, 10-15 parts of celery, 8-10 parts of pawpaw, 5-10 parts of willow-leaved smartweed, 4-8 parts of Chinese magnoliavine fruit, 5-7 parts of milkvetch roots, 8-10 parts of fructus lycii, 6-8 parts of Chinese angelica, 3-5 parts of agilawood and 5-8 parts of liquorice. The fruit and vegetable medicated wine has the advantages that since the fruit and vegetable medicated wine is prepared from rich and diverse raw materials, dependency on traditional grains is weakened, nutritive value of the fruit and vegetable medicated wine is improved by means of reasonable combination of the different raw materials, and the fruit and vegetable medicated wine integrating mellowness, silkiness, freshness, aroma, refreshment and sweetness enables a drinker to have good taste experience; the fruit and vegetable medicated wine is capable of nourishing liver and kidney, resisting fatigue and ageing, keeping fitness and prolonging life, thereby being suitable for people of all ages to drink.

A coal tar processing and coal co-processing combined process includes steps: firstly, subjecting a coal tar light component to phenol extraction treatment; then, subjecting coal tar heavy distillateto prehydrogenation to promote conversion of colloid and asphaltene in heavy distillate into partially hydrogenated polyaromatic hydrocarbon, so that the hydrogen supply performance of the heavy distillate can be improved; finally, mixing liquid-phase products in different distillation ranges in a separator after hydrogenation with coal powder, and adding into a coal-oil co-processing device to obtain gasoline, diesel and phenol products, so that coal tar and coal co-processing is realized. By combination of coal tar phenol extraction, heavy distillate prehydrogenation and coal-oil co-processing processes, quality-based utilization of coal tar is realized, a great quantity of solvent oil with the great hydrogen supply performance is provided for coal-oil co-processing, the coal tar and coal conversion efficiency is remarkably improved, and the process has advantages of low hydrogen consumption, high oil yield, great economic benefits and benefits to long-period large-scale operation ofa coal-oil co-processing device and the like.

The invention belongs to the technical field of wine making, and particularly relates to a production method of Luzhou-flavor yeast. The method mainly comprises the following steps: raw material impurity removal, wheat moistening, pulverization, mixing, yeast pressing, bacterium culture in chamber, yeast overturning, and warehousing for storage, thereby obtaining the finished product yeast. The method is characterized in that the raw and auxiliary materials for producing the Luzhou-flavor yeast comprise wheat, fresh waste lees and corn starch, wherein the fresh waste lees account for 6-28% of the wheat, and the corn starch accounts for 5-17% of the wheat. The method for producing the Luzhou-flavor yeast optimizes the physical and chemical indexes of the yeast, so that the yeast has the advantages of thinner sheet, regular cross section and plump and strong hypha. The porosity of the yeast billet is enhanced, and the growth of mold, leaven and other microbes is promoted, thereby enriching more beneficial microbes. The method obviously enhances the yeast quality, lowers the raw material cost by 2.5-15.5% and effectively reduces the environmental pollution caused by waste lees, thereby having wide application prospects.

A lignocellulosic biomass direct pressurized liquefaction and ethyl levulinate directional preparation method comprises the following steps: firstly, direct pressurized liquefaction reaction: adding biomass raw materials and such low-alcohol acid catalysts as methanol and glycol according to a mass ratio of 1:(6-10):(0.01-0.05) into a 1L autoclave, and performing alcoholysis liquefaction reaction for 60-180 min at 160-240 DEG C, wherein the rotational speed is 500 r / min; secondly, directional preparation: filtering the pressurized liquefaction product, performing neutralization, rotary evaporation and low alcohol recovery on the filtrate, adopting distilled water and an organic solvent extraction agent for directional extraction and separation of levulinic acid ester compounds in the pressurized liquefaction product to obtain ethyl levulinate of which the total content is 78%.

The invention provides a primary liquefier. The primary liquefier comprises a main housing, an upper seal head and a lower seal head, wherein an upper pipe plate and a lower pipe plate are correspondingly arranged in the upper seal head and the lower seal head in sealed and rotary mode, a pipe bundle is fixedly connected between the upper pipe plate and the lower pipe plate, a plurality of archedtraverse baffles are connected onto the pipe bundle, the plurality of arched transverse baffles are arranged at intervals in staggered mode, and all the plurality of arched transverse baffles are rotatably connected onto the inner wall of the main housing. The primary liquefier further comprises a drive assembly used for driving the upper pipe plate to rotate, and a pneumatic pressurizing assemblyarranged at the top of the upper seal head and rotating relative to the upper pipe plate, wherein the drive assembly is connected with the pneumatic pressurizing assembly through a gear device. According to the primary liquefier provided by the embodiment of the invention, duration of stay of a gaseous material in the pipe bundle is prolonged by synchronously rotating the upper pipe plate, the pipe bundle, the lower pipe plate and the arched transverse baffles, through rotation of the arched transverse baffles, dead angle-free flow heat exchange of a cooling medium is realized, the liquidation effect is enhanced, and the pipe bundle is suffused with the gaseous material through the pneumatic pressurizing assembly.

The invention discloses a preparation method and application of blocky raw wheat koji for brewing a food, and belongs to the field of food brewing. According to a raw wheat koji production process provided by the invention, a self-heating fermentation method is adopted, improved stacking frame and stacking modes are combined, microorganisms generate heat, self-heating is utilized for fermentation, compared with other temperature-controlled and humidity-controlled fermentation wheat koji, the starting speed is higher, the production efficiency is greatly improved, the energy consumption is reduced, and the method is not limited by seasons; Automatic and intelligent production is easy to realize. The blocky raw wheat koji prepared by the preparation method disclosed by the invention is strong in saccharification and liquefaction capacity and rich in koji fragrance, and can be used for producing brewed foods prepared by various koji methods such as Baijiu, yellow rice wine, soy sauce and vinegar.

Provided are mucolytic compounds that are more effective, and / or absorbed less rapidly from mucosal surfaces, and / or are better tolerated as compared to N-acetylcysteine (NAC) and DTT. The compounds are represented by compounds of Formula I which embrace structures (Ia)-(Ib):where the structural variables are as defined herein.

The invention discloses a method for improving the bouquet and quality of liquor. The method includes the steps that a1, rice is washed and soaked in water for 40-50 min, and then drained and cooked for 40-50 min, and steamed rice with the water content of 30-40% is prepared; a2, fresh tender shoots, stems and leaves of fragrant ainsliaea, indigofera bungeana, litsea mollis, olive leaves and melastoma dodecandrum lour are mashed into a pasty state; a3, orange peels, radix et rhizoma rhodiolae crenulatae, bulbus lilii, fructus crataegi, radix astragali and piper betle are subjected to digestionto prepare a compound extracting solution; a4, a product in a step b is mixed with fresh distillers' solubles, the steamed rice, the compound extracting solution, a yeast solution and a rhizopus mother bacteria solution evenly, and then the mixture is fermented; b, the soaked sorghum is cooked thoroughly and cooled to the room temperature, distiller's yeast in the step a is added, the adding amount of the distiller's yeast is 0.1%-1% of the weight of the raw materials; c, after saccharification, clear water of 1-2 times the weight of the raw materials is added to distillers' solubles to obtain converted mash; and d, the converted mash is fermented and distilled. The brewed liquor is rich in bouquet, mellow in vinosity and good in refreshing performance, dost not burn mouth and is not spicy, and is high in liquor yield.

The invention discloses a damp-proof storage cabinet for a kitchen. The cabinet comprises a cabinet body and a cabinet door, the upper side of the cabinet body is connected with an inclined conductivebreathable film in a sealed manner, the cabinet body is divided into a storage space and an upper space by the conductive breathable film; the top wall of the cabinet body is provided with a chute parallel to the conductive breathable film. The top wall of the cabinet body is fixedly connected with a heat transfer plate, the heat transfer plate and the conductive breathable film are jointly connected with a plurality of thermocouples, the lower end of the conductive breathable film is connected with a water outlet pipe, a one-way valve is connected into the water outlet pipe in a sealed mode,and the high end of the conductive breathable film is connected with a transmission structure. The storage cabinet has the advantages that the effect of redistributing gas in the cabinet body is achieved through the rotation of an impeller, and meanwhile, through the thermoelectric effect of the thermocouples, the gas is heated and then cooled, so that moisture in the air is separated, the moisture content in the cabinet body is reduced, and the drying effect is improved.

The invention relates to a coating mixing and road line marking device. The device comprises a moving mechanism, a resin bin, a powder bin, a melting bin, a mixing melting mechanism and a spraying mechanism, wherein the mixing melting mechanism comprises a conveying assembly and a hot melting assembly; a first conveying assembly of the conveying assembly is used for correspondingly conveying resinand powder; a mixed material with a structure that powder encloses the resin is formed in a melting area; the hot melting assembly comprises a first hot melting part and a second hot melting part which are symmetrically arranged at two sides of the melting area and used for melting resin with hot air current; a coating prepared by liquidizing and mixing through the mixing melting mechanism is subjected to secondary uniform mixing through a stirring outputting assembly of the spraying mechanism and is directionally output at the same time. According to the device, the contact area of the resinsolution and the powder is increased while the mixed material is liquidized with the hot air current, thus the resin and the powder can be uniformly mixed, and the technical problem of low road marked line quality caused by non-uniform mixing of the coating in the prior art can be solved.

A cooling trap unit including a vacuum vessel with a drain port, a refrigerator connected to the vacuum vessel such that an endothermic unit is located on a vacuum side, and a cooling panel which is fixed to the endothermic unit to be in tight contact with it and condenses or solidifies gas, includes a water reservoir unit capable of storing liquefied liquid in the vacuum vessel, when liquefying the gas condensed or solidified by the cooling panel and discharging the liquid outside the vacuum vessel, such that the liquefied liquid is in contact with the cooling panel, and a detection unit for discharging the liquid stored in the water reserving unit through the drain port based on a detection signal which is obtained by detecting a change in temperature of the liquid and indicates that the temperature reaches a predetermined value.

The invention discloses a making method and application of saccharopolyspora sp. Inoculated raw wheat koji for brewing food, and belongs to the technical field of brewing. The preparation method comprises the following steps: crushing red-skin or yellow-skin wheat according to a preparation method of raw wheat koji, adding a certain amount of water to moisten the materials, inoculating saccharopolyspora roseus F2014 bacteria liquid according to a ratio, uniformly stirring and mixing, and culturing in a koji room. When raw wheat koji is inoculated with the prepared rose saccharopolyspora, the saccharifying power is 1119.53 + / -58.38 U / g, and the liquefying power is 1.39 + / -0.01 U / g. The inoculated raw wheat koji prepared in the invention is a reinforcement of traditional raw wheat koji, can be used for producing various brewed foods prepared by a koji method, such as white spirit, yellow wine, rice wine, cooking wine, soy sauce, vinegar and the like, and has a wide application prospect in the foods brewed by the koji method.