40results about How to "Improve the whipping effect" patented technology

A pasteurization or sterilization process reduces fouling of a food or beverage composition containing protein during the heat treatment. An antifouling agent is added to the food or beverage composition that is selected from hydroxypropylcellulose (HPC) with a hydroxypropyl molar substitution of greater than 3.0 and a weight average molecular weight (Mw) as measured by SEC of greater than 350,000 Dalton, methylhydroxypropylcellulose (MHPC) with a methoxyl content of greater than 17 % and a hydroxypropyl content of greater than 3 %, methylcellulose (MC) with a methoxyl content greater than 17 % and a viscosity in water at ambient temperatures and a concentration of 2 % of greater than 1,000 cps, or mixtures thereof, This food or beverage composition is then heated in a first heat exchanger at a temperature between 50 and 100 DEG C for a time of from about 2 seconds to 30 minutes for pasteurization or it is further heated to sterilization temperatures before being packaged out or further processed. The improvements of this process is that the heat exchangers are fouled at least 10 % by weight less or run-time increased at least 10 % as compared to when heat-treating a similar food or beverage composition without the antifouling agent.

The invention discloses a making method of highly-beaten liquid egg white. The making method of the highly-beaten liquid egg white includes the steps of cleaning eggs to remove surface dirt; using an egg breaker to break the eggs and separating egg white and egg yellow; timely cooling to 0-4 DEG C; adjusting pH value; heating to a required reaction temperature, adding enzymes in batch, and adjusting the pH value in reaction; and performing thermal enzyme inactivation to obtain a product when reaction is over. The making method can be used to produce high-beaten liquid egg white meeting the requirements of beating required bakery products. Eggs different in freshness can be utilized effectively to produce highly beaten liquid egg white. The making method is widely applicable to production of bakery products, especially cake.

The invention relates to a bottom plate of a trampoline-type bamboo-weaving fiber table tennis bat, which is a composite plate synthesized by multi-layer materials. The bottom plate comprises a central thick plate layer provided with longitudinal texture natural woodiness and located in a center layer surface, thin plate layers with transverse texture natural woodiness are respectively fixed on the upper surface and the lower surface of the thick plate layer, the thick plate layer and the thin plate layers on the upper surface and the lower surface of the thick plate layer form a composite type core plate layer, penetrating holes are uniformly arranged on the composite type core plate layer, 1-4 natural bamboo-weaving fiber layers which are crisscross covered are respectively fixed on the upper surface and the lower surface of the composite type core plate layer with the penetrating holes, an upper panel and a lower panel with the longitudinal texture natural woodiness are respectively fixed on the outer surfaces of the upper bamboo-weaving fiber layer and the lower bamboo-weaving fiber layer, and a bat handle is provided with an inner core hollow cavity. The invention has the advantages of non-distortion, light weight, long service life, low cost, favorable ball control effect, powerful bounce, high batting speed and strong hitting effect, satisfies environmentally-friendly requirements, complies with the specifications of International Table Tennis Federation and is suitable for various playing methods, such as short court, middle court, quick attack, arc rotation, and the like.

The invention discloses a cream which contains 20-45% of fat, 1-3% of protein, 0.1-0.55% of stabilizer, 0.05-0.35% of emulsifier, 0.005-0.15% of buffer salt and the balance water, and the percent is the weight percent of each component in the total weight of the cream. The invention further provides a making method of the cream. The making method can overcome the defects of short shelf life, strict preservation conditions and further limitation of the sales regions of the cream prepared by the conventional method, and the invention provides the cream and the making method thereof by improvingthe formula and the process of the cream. The cream produced and prepared by the method can be stored at room temperature, the use is convenient and fast, and the shelf life is long, thereby being suitable for long-distance transportation and being conductive to construction of a national sales network; meanwhile, the cream product has the advantages of uniformity, stability, no water separation,good whipability and thermal stability, thereby being applicable to making egg tarts, candies, cakes or cream soup.