115results about How to "Improve melting resistance" patented technology

The invention provides a chocolate composite coated on frozen drinks; based on the total weight of the composite, the composite comprises 8-20% of prebiotics, 15-28% of granulated sugar, 35-55% of grease, 5-20% of non-fat milk solid, as well as 0.3-0.5% of emulsifier. The invention also provides a method of coating the frozen drinks with the chocolate composite, and the obtained frozen drinks coated with the chocolate composite. The chocolate composite coated on frozen drinks comprises prebiotics and has the nutrition and health-care functions; moreover, through a special formula and an appropriate technique, the invention can solve the problem of hocolate grinding caused by the addition of prebiotics and enables the formed chocolate coating to taste crisp.

The invention relates to an emulsifier for improving melting resistance of an ice cream and the ice cream prepared by utilizing the same. The emulsifier comprises unsaturated monoglyceride with the molecular formulas of CH2OOCRCHOHCH2OH and/or CH2OHCHOOCRCH2OH, wherein -OCR refers to a fatty acid group, and R refers to alkyl of C11-C23. Preferably, C18 acid in the fatty acid group comprises oleicacid and/or linoleic acid; and the weight percentage of C16 monoglyceride and C18 monoglyceride is (2:1)-(1:2). The emulsifier can be used for obviously improving the melting resistance of the low-fat ice cream.

The invention relates to a fusing agent, ink and a preparation method thereof. The fusing agent is prepared by fusing, cooling and pulverizing raw material components. The raw material comprises the following components by weight percentage: 30 percent to 78 percent of bismuth oxide, 5 percent to 25 percent of aluminum oxide, 2 percent to 16 percent of boric oxide, 1 percent to 27 percent of barium oxide or calcium oxide and 1 percent to 20 percent of zinc oxide. The invention also provides the ink containing the fusing agent, and the ink also comprises 0 percent to 50 percent of toner and 4 percent to 80 percent of thickened oil by weight percentage. In the fusing agent, the ink and the preparation method thereof, the fusing point temperature and the swelling coefficient of the fusing agent can be matched and regulated according to the characteristics of needed products to reach better attaching effect; the ink has the advantages of good glossiness, bright color, high firmness, good water resistance, good fusing resistance, good abrasive resistance, and the like; and the preparation method and the preparation process of the ink are simple, thereby being suitable for industrialized production.

A diamond spar-spinele refractory material with high-thermal shock resistance and its production are disclosed. The process is carried out by taking spinel grain and electric-melting diamond spar grain as aggregate, taking diamond spar powder, aluminum oxide powder, electric-melting magnesium powder and titanium pigment as substrates, taking industrial citrine as binder and sintering at 1000-1650 degree in industrial furnace and metallurgical kiln lining. It has excellent thermal stability and high-temperature resistance, better mechanical strength and alkali resistance and abrasion resistance. It can be used for various non-ferrous metal metallurgical kilns, cement rotary kiln, high-temperature tunnel kiln and glass kiln.

The present invention discloses a manufacture method of cured purple sweet potato powder ice cream. Cured purple sweet potato powder is used, high-gel egg protein powder is added, and the manufacture method can improve an addition amount of the cured purple sweet potato powder by 25-50%, remarkably improves nutritional value of the ice cream, and at the same time also ensures taste, expansion rates and anti-melting performances of the ice cream. The various added raw materials in the manufacturing of the ice cream are all biological raw materials, and the ice cream is free of chemical additives, healthy and environmentally friendly.

The invention discloses a preparation method of ice cream. The method comprises the following steps of: (1) weighing the following raw materials by weight percentage: 6%-15% of milk powder, 4%-8% of butter, 12%-18% of sugar, 1%-5% of maltodextrin, 0.2%-0.5% of nanometer microcrystalline cellulose, 2%-10% of blueberry juice, 0.21%-0.7% of a food additive, and the balance of drinking water; (2) uniformly mixing the milk powder, butter, sugar, maltodextrin, nanometer microcrystalline cellulose, food additive and water according to the weight percentage so as to form an emulsion; and (3) adding the blueberry juice into the emulsion according to the weight percentage and then cooling and freezing the emulsion into semisolid. The invention further discloses ice cream prepared by the preparation method, and the ice cream retains the unique natural flavor and taste of blueberry, has good stability and melting resistance, has a health care effect, and satisfies the pursue of people on natural nutritive health care ice cream.

The invention provides a processing method of anti-browning apple ice cream with higher melting resistance and belongs to the technical field of frozen food processing. The processing method of the anti-browning apple ice cream with higher melting resistance comprises the following steps: preparing an anti-browning aqueous solution, carrying out anti-browning treatment, preparing anti-meltdown ice cream raw materials, preparing ice cream base solution, preparing an ice cream primary product, and refrigerating, so that the anti-browning apple ice cream with higher melting resistance is obtained. The processing method of the anti-browning apple ice cream with higher melting resistance has the advantages that a compound and stable emulsifier and ultralow temperature treatment are combined, so that the melting resistance of ice cream is improved; waxberry total phenol, ascorbic acid and citric acid are adopted for preparing colour-protecting solution, so that the anti-browning capability of apple is improved; the anti-browning apple ice cream product is full of nutrients, bright in colour and lustre as well as fresh and cool in taste and has good market prospect.

The invention relates to a method for preparing high-viscosity cross-linking carboxymethyl starch, belonging to the field of preparation methods of food additives, especially modified starch. The method for preparing high-viscosity cross-linking carboxymethyl starch comprises the following steps: uniformly dispersing corn starch into 90-95% ethanol, adding a proper amount of sodium hydroxide and a cross-linking agent at the temperature less than 30 DEG C, uniformly stirring, aging for 20-30 minutes, adding chloroacetic acid, keeping the temperature at 45-50 DEG C, performing etherification reaction for multiple hours, neutralizing by using acid, filtering, washing, drying at a low temperature, and crushing, thereby obtaining a product, namely the high-viscosity cross-linking carboxymethyl starch. The method provided by the invention has the characteristics of simple process, high operability, applicability to industrial production, high application performance and the like. The prepared high-viscosity cross-linking carboxymethyl starch can be used in situations that the viscosity needs to be kept stable for a relatively long time, is suitable for being used in situations needing high temperature steaming and sterilization in the food industry, and is applicable to a certain acid environment (such as acid beverage) and processing procedures with external shearing force (such as homogenization).

The invention provides a complex formulation stabilizing agent. The complex formulation stabilizing agent comprises the following components in parts by weight: 0.9-1.1 parts of protein powder, 3.8-4.2 parts of orange fiber, 0.45-0.55 parts of monoglyceride, 0.18-0.185 parts of guar gum, 0.075-0.08 parts of locust bean gum, and 0.02-0.025 parts of carrageenan. The complex formulation stabilizing agent is used for making low fat ice cream. The fat content of ice cream produced by the complex formulation stabilizing agent is between 2-3%, the ice cream has cream mouthfeel containing about 12% of fat content; anti-thawing capability of the ice cream is good, the ice cream can keep 20 min at the temperature of 30 DEG C, and the expansion ratio can reach 100% and cannot be contracted after refrigeration for 1 year.

A matrix of the health-care food for discharging Pb from human body and supplementing the trace elements (Fe, Ca, etc) to human body is proportionally prepared from milk powder, sugar, vegetative butter, pvp, carboxymethyl starch sodium, EDTA calcium sodium, EDTA iron sodium, sweetening agent, essence tablet, superfine SiO2, sodium citrate and citric acid.

The invention relates to the technical field of food, especially to a food additive. The invention provides an emulsifying, stabilizing, water-retaining and thickening agent for food to overcome the problems that conventional food additives have single function and do not have emulsifying, stabilizing, water-retaining and thickening functions at the same time. The emulsifying, stabilizing, water-retaining and thickening agent comprises, by weight, 55 to 60% of carrageenan, 20 to 25% of konjac glucomannan, 5 to 15% of xanthan gum, 0 to 10% of dextrin, 0 to 5% of potassium chloride and 0 to 5% of guar gum. The emulsifying, stabilizing, water-retaining and thickening agent employs a plurality of additives permitted to be used in food according to prescriptions in GB2760-2011 standard; raw materials are mixed together by using a physical method and applied to food; and the comprehensive effect of emulsification, stabilization, water retention and thickening is achieved.

The invention provides a frozen drink and a preparation method thereof. The frozen drink comprises a cake, a chocolate layer and a processed cheese layer, the chocolate layer coats at least part of the outer surface of the cake, and the processed cheese layer coats at least part of the outer surface of the chocolate layer. The frozen drink is of a structure with the two layers of processed cheeseand chocolate and is rich in nutrition, excellent in flavor and taste, high in stability and thawing resistance and good in visual effect.

The invention provides a preparation method of lignin-based carbon nanofiber. According to the preparation method, electrostatic spinning technology is adopted; a copolymer of lignin and acrylonitrile is adopted as a spinning solution to prepare fiber; the fiber is subjected to thermal stabilizing treatment and carbonizing treatment to be prepared into carbon fiber. Acrylonitrile chain segments are grafted on lignin molecules, chemical bonds are generated between lignin and acrylonitrile chain segments, and the melting resistance of fiber in the thermal stabilizing treatment process is improved by using the fact that acrylonitrile chain segments are good in heat stability, so that melting and merging between fibers are avoided, the heating rate in thermal stabilizing treatment can be improved to 10-50 DEG C/min or above, and the preparation efficiency is effectively improved.

The invention relates to a frictional gasket for a mine hoister and a preparation method thereof; the raw materials by weight portion and the adding proportions are as follows: 40 to 80 portions of powdered nitrile rubber, 50 to 100 portions of phenolic resin, 20 to 40 portions of pottery clay, 15 to 30 portions of active silica micro powder, 25 to 50 portions of nanometer white carbon black, 1 to 2 portion(s) of sulphur, 5 to 10 portions of zinc oxide, 2 to 10 portions of magnesium oxide, 5 to 15 parts of ferric oxide, 0.5 to 1 portion of anti-aging agent 4010, 0.5 to 1 portion of anti-agingagent 264, 15 to 30 portions of stearic acid and 0.5 to 1 portion of TMTD. The raw materials are mixed and then are compressed and shaped in a mould; the prepared product has good mechanical performance, processing performance and higher frictional factor; under various working conditions, the frictional factor of the product is more than 0.29; the frictional gasket meets the operating requirements of various frictional devices and has good temperature characteristic; the frictional performance of the frictional gasket is slightly affected by temperature; and the frictional gasket is not molten when being heated so as to provide assurance for reliability of the frictional gasket in case of accidents.

The invention relates to anti-inflaming tricot lace fabric and a production method thereof. The anti-inflaming tricot lace fabric is characterized in that a flame resistance limit oxygen index is 30 to 34 percent, the vertical combustibility UL-94 is V0 class, and the residual carbon content by calcining the anti-inflaming tricot lace fabric under 500 DEG C for 30 minutes is 25 percent. The anti-inflaming tricot lace fabric comprises a flame retardant structure with a free radical capturing function, the carbon forming performance of the anti-inflaming tricot lace fabric is further increased through a benzene ring structure in flame retardant molecules, the flame retardant effect is increased, the effects of flame retarding and carbon forming are increased by utilizing the synergistic effect of bromine-containing functional groups and the benzene ring structure, and the melt dripping resistance is further enhanced; meanwhile, the molecules contain methoxyl functional groups capable of carrying out transesterification, methyl alcohol in a transesterification process is in a micromolecule form, the boiling point of the methyl alcohol is lower than that of water molecules, the volatility is good, and saturated vapor pressure is far below that of water vapor molecules, so that the methyl alcohol formed through transesterification is beneficial for removing of micromolecules in a polycondensation process, particularly, chain segments in a later period are lengthened, the removing of the micromolecules is difficult during a viscosity increment process, and a chain segment lengthening process is difficult to achieve; the anti-inflaming tricot lace fabric is applied to the fields of textile, decorative fabric and the like, and the application prospect is wide.

The invention discloses soybean health care ice cream with low fat, high expansion rate and high stability and a preparation method thereof, and belongs to the technical field of ice cream preparation. The method comprises the following steps: performing ultrahigh-pressure homogenization on soybean protein isolate and compounding with hydroxylation modified water-soluble phospholipid to form a high-emulsibility compound of soybean protein isolate and phospholipid; adding the compound into ice cream to partially substitute milk powder. The ice cream is specifically prepared from the following components: 5-6% of compound of soybean protein isolate and phospholipid, 6-9% of skim milk powder, 10% of cream, 13-15% of sucrose, 0.11% of emulsifier, 0.06% of stabilizer, and the balance of water.The obtained ice cream product has an expansion rate of 74% and good melting resistance; hardness of the ice cream is reduced, the formation of ice cream in a shearing-freezing process is promoted, and the ice cream product has good mouthfeel. The method solves the problem that application of common soybean protein isolate in ice cream is influenced by the poor emulsibility, effectively improves the quality of low-fat ice cream and makes up for the damage of ice cream structure caused by low fat content.

The present invention is one health food substance containing milk calcium and with reinforced calcium replenishing function, easy absorption and good taste, and the preparation process of corresponding health food and milk calcium tablet. The health food substance consists of milk calcium 35-55 wt%, milk powder 20-35 wt%, sugar 10-18 wt%, sweet essence 0.1-5 wt%, vegetable fat powder 10-18 wt%, PVP 1-4 wt%, milk powder candy essence 0.1-5 wt%, ethyl maltol 0.1-5 wt%, sodium citrate 0.01-2 wt%, and citric acid 0.1-5 wt%. The present invention also discloses the preparation process of corresponding health food and milk calcium tablet. Adding sodium citrate and citric acid can regulate pH value for matching with gastric acid secreting concentration and facilitate the absorption of Ca2+ ion and other nutritious components.

The invention discloses a tremella ice cream and a preparation method thereof. The tremella ice cream is prepared from the following components: 10-14% of whole milk powder, 10-14% of white granulated sugar, 8-12% of butter powder, 1.2-1.8% of maltodextrin, 0.2-0.8% of tremella heteropolysaccharide and/or extract and the balance of water. The tremella ice cream is free of food additives. The structure of the tremella heteropolysaccharide takes alpha-(1-3) mannose as a main chain and mainly comprises 70-93% of neutral total sugar, 6-28% of glucuronic acid and 0.1-3% of binding protein; the tremella heteropolysaccharide extract mainly comprises 80-98% of tremella heteropolysaccharide, 0.1-3.3% of dissociative protein and 0.5-8% of ash. The preparation method of the tremella ice cream comprises the following steps: mixing the components, sterilizing, homogenizing, ageing and carrying out congelation. The tremella ice cream is free of food additives, has health function, and is high in expansion rate, good in taste, high in shape forming capability and high in melting resistance.

The invention belongs to the field of frozen drink, and particularly relates to a preparation technology of sheet frozen drink. According to the preparation technology disclosed by the invention, stuffing of fillers is performed in concave parts in the surfaces of sheeted matrix materials, so that combination that various material liquids generate in the same layer of the frozen drink is realized,and different mouth feels and visual impacts are brought to consumers; the content of solids in the matrix materials is further limited, so that the frozen drink can obtain favorable plasticity; thecomponent and the content of an emulsion stabilizer are further limited, so that the situation that the surface of the formed frozen drink is level and smooth is guaranteed, and the frozen drink has favorable mouth feel; the shape of the concave parts on the matrix materials is designed, so that frozen drinks of various shapes can be obtained, diversity of the products is realized, and requirements of different consuming groups are met.