126results about How to "Increase breathability" patented technology

The invention discloses an under-pressure chamber opening method for a shield tunneling machine in a coarse-grain soil stratum. The under-pressure chamber opening method comprises the steps of preparing thin mud, and making the thin mud permeate into the stratum to form a stable permeation band to reduce permeability of the stratum; replacing the thin mud with thick and high-density mud to form a tight mud type of mud membrane on the surface of the stratum to reduce breathability of the stratum; setting a pressure value of under-pressure chamber opening by testing a airtightness value of the mud membrane through an indoor test and airtightness effect through an in situ test; reducing the liquid level of mud of a pressure chamber to the position below a maintenance surface, and performing under-pressure chamber opening under protection of local pressure by means of the airtightness of the mud membrane; repairing the mud membrane on an excavation face by ascending and descending the liquid level of the mud of the pressure chamber during chamber opening. By means of the under-pressure chamber opening method for the shield tunneling machine, under-pressure chamber opening of the shield tunneling machine is achieved safely and quickly in the coarse-grain soil stratum with high water pressure and strong permeability. Furthermore, the under-pressure chamber opening method for the shield tunneling machine is simple in operation, economical and suitable for current national conditions in China.

The invention relates to the field of foods, in particular to potato dietary fiber bread and a making method of the potato dietary fiber bread. The potato dietary fiber bread comprises, by mass, 10 parts to 40 parts of potato coarse dietary fiber starch, 10 parts to 40 parts of potato coarse dietary fiber submicron powder, 10 parts to 20 parts of high-hydrostatic-pressure synergetic enzymatic hydrolysis modified potato coarse dietary fiber powder, 4 parts to 12 parts of extrusion potato coarse dietary fiber powder, 5 parts to 12 parts of potato starch, 5 parts to 13 parts of potato modified starch, 2 parts to 6 parts of food gum, 1 part to 3 parts of egg white, 0.5 part to 3 parts of sugar, 0 part to 1 part of salt and 1 part to 3 parts of yeast. The potato dietary fiber bread does not contain gluten, the contents of protein, mineral substances, dietary fibers, vitamins and antioxidants are obviously higher than the contents of protein, mineral substances, dietary fibers, vitamins and antioxidants in existing wheat bread, and the potato dietary fiber bread is suitable for being eaten by the crowd allergic to wheat or celiac disease patients.

The invention discloses a method for preparing organic acid glycerin fatty acid ester, belonging to the technical field of organic chemistry synthesis. The method comprises: heating organic acid and glycerin fatty acid ester to 130-190 DEG C to have reaction in vacuum for 3-10h under the action of catalyst sodium hydroxide, potassium hydroxide, sulfuric acid or phosphoric acid, and obtaining the organic acid glycerin fatty acid ester. The synthesis method is simple and feasible as well as convenient for industrialized production, and has high conversion rate reaching 90%. The synthesized organic acid glycerin fatty acid ester can be used for food emulsifying agent, so as to lead the volume of food such as bread, cake and the like to be increased; furthermore, the organic acid glycerin fatty acid ester can improve the organization structure, enhance the elasticity, the toughness and the gas-holding performance of dough, and lead grease, plant fat cream and the like to have good emulsifying property.

The invention discloses high wheat bran dietary fiber steamed bread flour, belonging to the technical field of flour processing. The high wheat bran dietary fiber steamed bread flour is prepared from 65 to 85 parts of wheat flour, 10 to 25 parts of wheat bran fiber flour, 2 to 10 parts of wheat protein powder and 0.2 to 0.5 part of modifier. The modifier is prepared from Vc, glucose oxidase, lipase, sodium stearyl lactate, cellulose and xylanase; the wheat bran fiber flour is prepared by taking wheat bran as a raw material, and adopting a specific enzymolysis technology. A finished product of steamed bread prepared by adopting the high wheat bran dietary fiber steamed bread flour disclosed by the invention is good in leaven, soft in structure and good in palatability, and has unique leaven fragrance. According to the steamed bread contains more dietary fiber, particularly, the dietary fiber is processed through a unique technology, water-soluble dietary fiber therein is obviously increased, is complementary with non-soluble dietary fiber mutually, and is more beneficial to human health.

The invention discloses corn bread flour which is prepared by mixing pure corn flour, frozen corn flour, puffed corn flour, raw soybean flour, glutelin flour, sodium carboxymethylcellulose, sodium pyrophosphate and yeast at a mass ratio of (25-35): (15-25): (5-15): (5-15): (25-35): (0.08-0.12): (0.02-0.03): (0.01-0.03). The bread prepared from the bread flour has soft and delicate mouthfeel, golden color and rich corn flavor; and in the processing, the bread can be steamed or baked after short time of fermentation.

The invention discloses a convenient instant fresh noodle and a preparation method thereof, and relates to the field of food processing. The convenient instant fresh wet noodle is mainly composed of high-gluten wheat flour, modified starch, vital gluten and salt. The addition of additives reduces indicator degradation of color, texture and microorganisms during storage. The noodle adopts an extrusion molding curing process to ensure long shelf life by pickling, modified atmosphere packaging and irradiation sterilization.

The invention relates to a quality modifier for compound multi-grain bread powder. The quality modifier comprises, by weight, 20-40 parts of wheat gluten, 7-11 parts of xanthan gum, 3-4 parts of guar gum and 3-4 parts of sodium stearyl lactate. The wheat gluten is also known as vital wheat gluten or gluten powder, the xanthan gum and the guar gum are thickening agents, and the sodium stearyl lactate is an emulsifier. The usage amount of the quality modifier accounts for 3.1-5.9% of the weight of the bread powder. The quality modifier is designed according to rheological property of the bread powder and quality promotion, the synergistic stabilizing effect of the natural wheat gluten, the xanthan gum and the guar gum is utilized, the emulsifier is added simultaneously, so that rheological parameters of the multi-grain bread powder are greatly improved, and simultaneously the optimized modifier enables storage stability of a final finished product and sensory quality of bread to be improved.

The invention provides bread rich in sweet potato dietary fiber and a manufacturing method of the bread. The raw materials used for manufacturing the bread rich in sweet potato dietary fiber include, by mass, 10-40 percent of sweet potato rough dietary fiber starchy flour, 10-40 percent of sweet potato rough dietary fiber ultra-fine powder, 10-20 percent of high hydrostatic pressure synergy enzymolysis modified sweet potato rough dietary fiber powder, 4-12 percent of extrusion sweet potato rough dietary fiber powder, 5-12 percent of sweet potato starch, 5-13 percent of sweet potato modified starch, 0.2-6 percent of food gum, 1-3 percent of egg white, 0.5-3 percent of sugar, 0.1-1 percent of salt, 0.5-3 percent of yeast and the like. When the bread rich in sweet potato dietary fiber is manufactured, the weight ratio of the raw materials and water is 100:70-110. According to the method, the manufactured bread rich in sweet potato dietary fiber is large in specific volume, and has the unique flavor of sweet potatoes, the chewy taste is achieved, the color is slightly yellow, and the good nutrition and healthcare effects are achieved.

The invention provides a baked pancake prepared from whole potatoes and a preparation method of the baked pancake. Raw materials of the baked pancake comprise the following ingredients: whole potato flour, potato starch, modified potato starch, protein, pectin, plant-derived polyphenol, sugar, soda ash, yeast, edible oil and water. The baked pancake prepared from whole potatoes disclosed by the invention overcomes the shortcoming of a common wheat baked pancake that allergy of some people is caused due to existence of gluten protein, and the prepared baked pancake is suitable for people allergic to wheat or patients of celiac disease; moreover, the baked pancake has unique flavors of potato and sweet potato, is crisp in taste, contains rich ingredients such as protein, dietary fiber, vitamin and mineral elements, and has good nutrition and health efficacies.

The invention discloses thermal insulation waterproof paint which consists of the following raw materials in parts by weight: 70-76 parts of silicone acrylic emulsion, 0.7-1 part of triterpenoid saponin, 2-3 parts of hexafluorobutyl acrylate, 1-2 parts of ammonium polyphosphate, 0.7-1 part of N-hydroxymethyl acrylamide, 0.1-0.3 part of polybenzimidazole, 1.3-2 parts of hydrogenated castor oil, 3-4 parts of ceramic powder, 1-2 parts of diacetone alcohol, 0.1-0.2 part of molybdenum boride, 1-2 parts of saturated stearamide, 0.8-1 part of dibutyl maleate, 6-8 parts of quartz sand, 0.5-1 part of ammonium trimolybdate, 6-8 parts of coalescing agents and 10-30 parts of deionized water. The waterproof paint has high fluidity and adhesiveness; and due to the addition of the ammonium trimolybdate and ceramic powder, the gas tightness, elasticity and wear resistance of the film can be effectively improved, and the water resistance of the film is further enhanced.

The invention relates to the field of foods and particularly relates to a mucedin-free potato residue baked nang and a processing method thereof. The mucedin-free potato residue baked nang comprises the following raw materials in parts by weight: 10-40 parts of potato residue flour, 10-40 parts of potato residue superfine powder, 10-20 parts of potato residue nanometer powder, 4-12 parts of potato modified starch, 5-12 parts of extruded potato residue powder, 5-13 parts of potato residue microwave processing powder, 1-6 parts of potato starch, 0.1-3 parts of salt, 1-2 parts of yeast, 14-34 parts of edible oil and 20-69 parts of water. Component analysis results show that the contents of protein, minerals, dietary fibers, vitamins and antioxidant substances in the mucedin-free potato residue baked nang provided by the invention are obviously higher than those in the existing wheat baked nang.

The invention relates to a making technology of a rice flour sponge cake, relates to a making technology of a sponge cake and aims to solve the problem of high probability of allergy caused by cakes prepared from wheat flour. The making technology comprises the following steps: 1, rice flour, precooked and gelatinized rice flour, water, soft sugar, an egg liquid, baking powder and sugar-free milk powder are weighed; 2, the egg liquid, the sugar-free milk powder and the soft sugar are mixed, sugar grains are dissolved, the mixture is agitated at a low speed and then agitated at a high speed until the mixture becomes milky foam; 3, precooking and gelatinization are performed; 4, the baking powder is added and agitated; 5, the rice flour is added in separate times and agitated until the rice flour and the egg liquid are uniformly mixed, and cake paste is obtained; 6, the paste is injected into a mold; 7, baking is performed; 8, the cake is taken out of an oven and cooled. The wheat flour used in traditional bakery is replaced with the gluten-free rice flour, and part of the wheat flour is precooked and gelatinized, so that the viscosity and air holding capacity of the cake paste are improved. A finished product has mild taste, high digestibility and extremely low allergy. The making technology is used for making the sponge cake.

The invention provides a no-gluten fried bread stick made from sweet potato crude dietary fiber and a preparation method of the fried bread stick. The raw materials used for making the no-gluten fried bread stick comprise, by weight, 10-40 parts of sweet potato crude dietary fiber potato starch, 10-40 parts of sweet potato crude dietary fiber super micropowder, 10-20 parts of sweet potato crude dietary fiber nanometer powder, 4-12 parts of sweet potato modified starch, 5-12 parts of extrusion sweet potato crude dietary fiber powder, 5-13 parts of sweet potato crude dietary fiber microwave processing powder, 0.5-6 parts of sweet potato starch, 0.1-3 parts of food gum, 0.1-0.7 part of plant source polyphenols, 1-10 parts of protein, 0.1-3 parts of salt, 0.5-3 parts of baking soda, 0.5-3 parts of ammonium bicarbonate, 20-69 parts of water and the like. The no-gluten fried bread stick made with the method has the unique taste of sweet potato, is crisp, tasty and refreshing, looks golden in color, is rich in the ingredients of protein, dietary fiber, vitamin, mineral elements and the like, and has good nutrition and health care efficacy.

The invention discloses a purple-potato biscuit and a small bun and preparation methods of the purple-potato biscuit and the small bun. The purple-potato biscuit and the small bun are prepared from the flowing raw materials in parts by weight: 65-70 parts of high-gluten flour, 30-35 parts of whole purple-potato powder, 2-2.5 parts of soybean protein foam powder, 1.5-2 parts of rice protein foam powder, 1-1.5 parts of peanut protein foam powder, 5-10 parts of maltodextrin, 0.3-0.5 part of xanthan gum, 3-4 parts of xylitol, 0.1-0.12 part of proteoglycan, 0.1-0.2 part of salt, 0.1-0.15 part of tartaric acid, 0.3-0.5 part of sodium caseinate, 0.2-0.3 part of lecithin, and 3-5 pars of vegetable oil. The raw materials mixed, kneaded, formed, baked and cooling so as to obtain the purple-potato biscuit and the small bun. The purple-potato biscuit and small bun, disclosed by the invention are crisp, keep the color of natural purple potatoes, taste sweet, are not easy to be stuck to teeth, and are easy accept by consumers.

The invention discloses a making method of low-temperature resistant ageing resistant cakes. The making method comprises the steps of (1) uniformly mixing maltodextrin with xanthan gum in proportion to obtain a maltodextrin and xanthan gum mixture, weighing cane sugar, egg liquid and the maltodextrin and xanthan gum mixture, performing placing in a stirrer, and performing stirring, to obtain milkywhite foam; (2) adding low-gluten flour and hydroxypropyl distarch phosphate, and performing whipping to obtain paste, so that the flour and egg paste are thoroughly mixed; (3) adding vegetable oil to the stirred cake paste, and performing whipping to obtain paste emulsified for the first time; (4) brushing a layer of the vegetable oil to a cake mold, and then pouring the paste into the cake mold; (5) putting the mold loaded with the paste in an oven for baking; and (6) taking out the thoroughly-cooked cakes, performing natural cooling to room temperature, and performing removing from the mold, so as to obtain cake products. According to the making method, the low-temperature storage properties of the made cakes are improved, the ageing resistance is improved, the cakes are good in tissuestructure stability, the mouth feel of the cakes is improved, and the specific volume of the cakes is increased.

The invention relates to a compounded enzyme preparation of a tough biscuit and a preparation method of the compounded enzyme preparation, and belongs to the field of food additives. The compounded enzyme preparation is prepared by mixing a compounded enzyme and an auxiliary material, wherein the compounded enzyme comprises the following components in parts by weight: 1-15 parts of neutral protease, 0.1-5 parts of papain, 1-8 parts of glucamylase, 2-9 parts of fungus alpha-amylase; and the auxiliary material comprises the following components in parts by weight: 5-30 parts of diacetate monodiglyceride, 5-30 parts of molecular distillation monoglycerides and 40-60 parts of distarch phosphate. The preparation method is simple, and the processes are environmentally friendly. Sodium pyrosulfite can be replaced with the compounded enzyme preparation for the processing process of the tough biscuit, adverse effects caused by use of the sodium pyrosulfite can be avoided, the biscuit is bright and natural in color and luster and crisp and delicate in taste, the breakage rate and hidden cracks of the biscuit are reduced and the yield is improved, thereby achieving the effects of improving the nutrient value and the quality of the biscuit and reducing the production energy consumption is reduced.

The invention discloses a nutrition and health care cake with effects of invigorating spleen and whetting appetite and a preparation method thereof. The nutrition and health care cake comprises the following raw materials: wheat flour, oat powder, flos abelmoschus manihot powder, potato powder, xylitol, maltitol, honey, eggs, an emulsifier, fruit juice, salad oil, essence, Chinese yam, hawthorn, liquorice, cinnamon, almond, donkey-hide gelatin and orange peel. According to the nutrition and health care cake with the effects of invigorating spleen and whetting appetite and the preparation method thereof provided by the invention, by optimizing the formula and the preparation process thereof, the obtained cake is rich in nutrition, delicious in taste and long in quality guarantee period, hasthe effects of enriching blood, promoting blood circulation, invigorating spleen and whetting appetite, detoxifying and beautifying, tonifying middle-Jiao and qi and the like and also has an excellent health effect.

The invention discloses an air way for a buffer air column. The air way comprises a first air way and multiple second air ways. The first air way is used for allowing external air to be inflated in and transversely flow. The second air ways communicate with the first air way and are used for allowing the air to flow to an air storage chamber to form the air column. Any second air way comprises anair guide passageway and an air guide opening for allowing the air in the first air way to flow to the air guide passageway, wherein the air guide opening and the air guide passageway can adjust the speed and the pressure of airflow in order to avoid air leakage. The invention further discloses an air column bag with the air way for the buffer air column. By means of the air way for the buffer aircolumn, the air retaining time can be greatly prolonged, the air inflow speed and the reflux speed of the air in the air column can be reduced, impact force of the air for an external film is reduced, thus, the quality of products can be more reliable, and the air closing effect is better.

The invention discloses a low GI hulless oat premix powder without adding flour and a preparation method thereof, which belongs to the technical field of food processing. The hulless oat premix powdercomprises modified hulless oat flour, exogenous protein, TG enzyme, compound hydrocolloid, a compound enzyme preparation and a seasoning auxiliary. The hulless oat premix powder comprises the following components in parts by weight: 145 to 155 parts of modified hulless oat flour, 15 to 25 parts of exogenous protein, 1 to 3 parts of compound hydrocolloid, 0.8 to 1.5 parts of a compound enzyme preparation, and 14 to 25 parts of a seasoning auxiliary material, wherein the modified hulless oat flour is modified by using ultra-high pressure and radio frequency composite enzyme. The oat flour breadmade by the method of the invention has dense gluten network, good gas-holding performance, golden color, uniform pores, fine tissue, soft taste and non-sticking, elasticity, and special oat flour fragrance, and has a low glycemic generation index and is capable of eating by people with diabetics and obesity.

The invention discloses a tobramycin liposome used for aerosol inhalation. The tobramycin liposome used for aerosol inhalation is composed of the following components: 0.1%-15.0% of tobramycin, 0.5%-36.0% of a phospholipid, 0.05%-20.0% of a stabilizer, 0.01%-10.0% of a charge modifier, 0.01%-5.0% of an antioxidant, 5.0%-50.0% of an organic-phase medium and the balance an aqueous-phase medium. According to the tobramycin liposome used for aerosol inhalation, the aerosol inhalation technology is used, relative to oral administration, the aerosol inhalation technology has the advantages that a medicine can be directly delivered to a respiratory tract, is absorbed fast, and takes effect quickly, and a medicine concentration of the respiratory tract is increased; the bioavailability and the stability are high, and the tobramycin liposome used for aerosol inhalation has good safety; and a production process is simple, easy and reasonable, and the performance is stable, so that conditions arecreated for achieving industrial productization.

A waterproofed and breathable sole (10) for shoes, characterized in that it comprises a tread (11) made of leather or similar breathable and water-permeable material, which is coverad at least partially in an upward region by a membrane (12) made of a material that is breathable and waterproof and is joined perimetrically to the tread (11) by means of a screen-printed sealing ring (14).