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48results about How to "Less time and energy consumption" patented technology

Polysaccharide degradation method and low-molecular-weight polysaccharide

The invention discloses a polysaccharide degradation method and low-molecular-weight polysaccharide, and relates to the field of degradation of a polysaccharides compound. The polysaccharide degradation method comprises the following step: treating a polysaccharide solution by adopting a high-pressure cell crushing device to obtain the low-molecular-weight polysaccharide. The polysaccharide degradation method disclosed by the invention overcomes the shortcomings that a conventional ultrasonic method is long in time and low in efficiency, a chemical method is low in reaction regularity and hasa hardly controlled process, and an enzyme hydrolysis method is low in applicability and high in cost and can hardly realize large-scale production. According to the method, the high-pressure cell crushing device is adopted to degrade polysaccharide, so that the polysaccharide which has a relatively low molecular weight is obtained by shearing and collision at high pressure; the molecular weight of the polysaccharide can be precisely controlled by adjusting the treatment pressure and the number of times; the polysaccharide degradation method has the advantages of small noise, zero pollution and high speed, and the physiological activity of the polysaccharide cannot be destroyed.
Owner:GUANGDONG MARUBI BIOLOGICAL TECH CO LTD

Reaction-type flame-retardant epoxy resin microcapsule and preparation method thereof

The invention discloses a reaction-type flame-retardant epoxy resin microcapsule. The reaction-type flame-retardant epoxy resin microcapsule comprises a capsule core and a capsule wall, wherein the capsule core is 30 to 70 percent by mass of phosphorus-containing epoxy resin, and the capsule wall consists of the following ingredients by mass percent: 15 to 55 percent of phosphorus-containing acrylate, 15 to 45 percent of epoxy acrylate, 10 to 50 percent of a polymerizable emulsifier, 0.5 to 3 percent of an acrylate crosslink agent and 0.1 to 0.5 percent of a photoinitiator. The invention also discloses a method for preparing the microcapsule. The microcapsule has the following advantages that the flame resistance and self-repairing function are good, so that the microcapsule can be widely applied to the fields such as thermosetting self-repairing resin-based composite materials and coatings. The method for preparing the microcapsule adopts an ultraviolet interface in-situ polymerization method, so that not only is the process simple and less time consumed, but also the method is controllable, the safety of the prepared composite material can be improved, and the service life of the composite material can be prolonged.
Owner:广东润昌南星新材料有限公司

Brewing method of kiwi-flavored sweet corn wine

The invention discloses a brewing method of kiwi-flavored sweet corn wine. The brewing method comprises the steps as follows: selecting fresh brewing sweet corn ears which are pollinated 25 days before, adding water, homogenizing to obtain sweet corn juice, and cleaning and homogenizing green kiwi fruit to obtain kiwi raw juice; mixing 75-85% of brewing sweet corn juice with 25-15% of pea juice to obtain a distiller's yeast culture medium, inoculating with yeast subjected to slant culture, and carrying out progressive amplification culture in distiller's yeast seeding tanks to obtain liquid distiller's yeast; adding the kiwi raw juice, the brewing sweet corn juice and the liquid distiller's yeast into a fermentation tank, fermenting at 15-20 DEG C for 21-14 days, harrowing and supplementing white granulated sugar with a ratio of 8.5-17% on the 7th -10th day of fermentation, filtering, and carrying out microwave treatment on the filtrate to obtain kiwi-flavored sweet corn wine base; pumping the kiwi-flavored sweet corn wine base into an aging tank to be stored at 16 DEG C below for more than 18 months; and adding sweet corn Brandy of which the amount accounts for 3-5% the weight ofthe aged sweet corn wine to obtain the kiwi-flavored sweet corn wine. The obtained kiwi-flavored sweet corn wine has kiwi fruit aroma and rice wine mellowness, is moderate in alcohol degree, mellow, elegant and nutrient, and satisfies the fashion of health-care driving.
Owner:窦秉德

Method for brewing grape-flavor sweet corn sake

InactiveCN103666956AGreat tasteBest Technical ParametersAlcoholic beverage preparationBiotechnologyYeast
A method for brewing a grape-flavor sweet corn sake comprises the following steps: selecting fresh brewing sweet corn clusters pollinated 25 days ago, adding water and homogenizing to obtain sweet corn juice, cleaning, airing and homogenizing grape with seeds to prepare grape neat juice, mixing sweet corn juice of 75%-85% and pea juice of 25%-15% to serve as a distiller's yeast culture medium, adding a yeast subjected to slant culture, expanding the cultivation step by step through a distiller's yeast seeding tank to obtain a liquid distiller's yeast, adding the grape neat juice, the sweet corn juice and the liquid distiller's yeast into a fermentation tank, fermenting at 15-20 DEG C for 21-14 days, adding water after fermentation for 7-10 days, supplementing white granulated sugar, filtering, conducting microwave treatment on the filtrate to obtain a grape-flavor sweet corn raw wine, pumping the grape-flavor sweet corn raw wine into an ageing tank, reserving at the temperature of below 16 DEG C for more than 18 months, adding sweet corn brandy of which the weight is 3-8 % of that of the aged sweet corn wine into the aged sweet corn wine to obtain the grape-flavor sweet corn sake. The grape-flavor sweet corn sake is naturally golden in color, has the fruity flavor of grape and the faint scent of corn and is unique in style and moderate in alcohol content.
Owner:ENZYME ENG INST SHAANXI PROVINCE ACAD OF SCI

Sodium vanadium fluorophosphate/graphene composite, preparation method thereof and use thereof

The invention discloses a sodium vanadium fluorophosphate/graphene composite, a preparation method thereof and use thereof. The sodium vanadium fluorophosphate/graphene composite is a porous submicron sphere structure which comprises a plurality of nanosheets, and gaps are between the nanosheets. The preparation method comprises a step of dispersing graphene oxide in deionized water to obtain a graphene oxide aqueous solution, a step of uniformly mixing vanadium acetylacetonate, phosphoric acid, sodium fluoride, ethanol and acetone in a predetermined ratio to obtain a mixed solution, a step of mixing the graphene oxide aqueous solution and the mixed solution in a set ratio and then placing the graphene oxide aqueous solution and the mixed solution in an autoclave at a temperature of 120 DEG C for hydrothermal reaction, a step of sequentially washing, centrifuging and drying a hydrothermally reacted product to obtain the sodium vanadium fluorophosphate/graphene composite. Since the sodium vanadium fluorophosphate/graphene composite has good electrical conductivity and stable structure, the sodium vanadium fluorophosphate/graphene composite is suitable for being applied as a positive electrode material for a sodium-ion battery.
Owner:HUAZHONG UNIV OF SCI & TECH

Optimized production method and production line of cedarwood essential oil

The invention discloses an optimized production method and production line of cedarwood essential oil. The production line comprises a boiler, a steam overheating device, a block cutting device, a slicing device, a smashing device, a stirring device, a wall breaking device, a distillation tower, a cooling tower and an oil-water separation device. The steam pipeline is communicated with a steam inlet of the distillation tower after being heated by the steam overheating device; the cutting device, the slicing device, the crushing device and the stirring device are sequentially connected through a conveying device; a gas outlet of the distillation tower is communicated with a gas inlet of the cooling tower; a condensate outlet of the cooling tower is communicated with an inlet of the oil-water separation device; the wall breaking device is a popcorn machine; the output end of the stirring device is connected with the feeding end of the corn popper through a conveying device; the discharging end of the corn popper is connected with the feeding hole of the distillation tower through a conveying device. The production method is carried out by adopting the production line, and a finished product is prepared through the steps of powder preparation, mixing, wall breaking, distillation, cooling and oil-water separation. Wall breaking is more thorough, working hours are shorter, energy consumption and production cost are lower, and the yield is higher.
Owner:FUJIAN XINLYULIN PROD DEV

Brewing method of kiwi-flavored sweet corn wine

The invention discloses a brewing method of kiwi-flavored sweet corn wine. The brewing method comprises the steps as follows: selecting fresh brewing sweet corn ears which are pollinated 25 days before, adding water, homogenizing to obtain sweet corn juice, and cleaning and homogenizing green kiwi fruit to obtain kiwi raw juice; mixing 75-85% of brewing sweet corn juice with 25-15% of pea juice to obtain a distiller's yeast culture medium, inoculating with yeast subjected to slant culture, and carrying out progressive amplification culture in distiller's yeast seeding tanks to obtain liquid distiller's yeast; adding the kiwi raw juice, the brewing sweet corn juice and the liquid distiller's yeast into a fermentation tank, fermenting at 15-20 DEG C for 21-14 days, harrowing and supplementing white granulated sugar with a ratio of 8.5-17% on the 7th -10th day of fermentation, filtering, and carrying out microwave treatment on the filtrate to obtain kiwi-flavored sweet corn wine base; pumping the kiwi-flavored sweet corn wine base into an aging tank to be stored at 16 DEG C below for more than 18 months; and adding sweet corn Brandy of which the amount accounts for 3-5% the weight ofthe aged sweet corn wine to obtain the kiwi-flavored sweet corn wine. The obtained kiwi-flavored sweet corn wine has kiwi fruit aroma and rice wine mellowness, is moderate in alcohol degree, mellow, elegant and nutrient, and satisfies the fashion of health-care driving.
Owner:窦秉德
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