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55results about How to "Little change in content" patented technology

PET material injection molding device and using method thereof

The invention discloses a PET material injection molding device and a using method thereof, and belongs to the field of PET material injection molding. According to the scheme, after a feeding hopper body is externally connected with a feeding mechanism, moisture in the feeding hopper body is absorbed through heating evaporation of a heating mechanism in cooperation with moisture absorption powder in a moisture absorption ball, and the moisture content in air is reduced; meanwhile, in the conveying process of a PET material, a sliding block is in sliding fit with an L-shaped pipe in a sliding groove to blow the moisture absorption ball to swing under the assistance of an elastic connecting rope, and therefore the moisture absorption powder makes more comprehensive contact with the moisture in the air; and the color change of a water-based silk-screen printing ink coating is observed through a camera, people can conveniently know the content change of the moisture in the air in time, the pressure intensity is reduced due to the fact that the moisture in the air is reduced, hot air generated in the injection molding process of a fixed mold and a movable mold is supplemented through an air guide pipe, the temperature in the feeding hopper body is increased, further evaporation of the moisture is guaranteed, and melting of the PET material is accelerated.
Owner:东莞市超融实业有限公司

Carbohydrate and electrolyte injection and preparation method thereof

The invention provides a carbohydrate and electrolyte injection which comprises the following components by weight part: 30 parts of glucose, 15 parts of fructose, 7.5 parts of xylitol, 0.73 part of sodium chloride, 0.41 part of sodium acetate, 0.185 part of calcium chloride, 0.255 part of magnesium chloride, 0.87 part of dipotassium phosphate, 0.0007 part of zinc sulfate, 0.21 part of sodium bisulfite and 250 parts of water for injection; and the PH value is 5.1-5.5. The injection is low in cost and wide in applicable range. The invention also provides a preparation method of the carbohydrate and electrolyte injection. The preparation method comprises the steps of dissolving carbohydrate and electrolyte (as raw and auxiliary materials), absorbing, decarbonizing, adjusting the pH, and sterilizing to obtain the carbohydrate and electrolyte injection. According to the preparation method, the process is simple, the method is suitable for industrial production, the problems that samples turn yellow after the sterilization, and white substances are separated out can be avoided by increasing the dissolving temperature to be 75 DEG C-85 DEG C and adjusting the pH of the solution, so that the carbohydrate and electrolyte injection is stable.
Owner:JIANGSU CHIA TAI FENGHAI PHARMA

Preparation method of composite beverage unique in taste

The invention discloses a preparation method of a composite beverage unique in taste. The preparation method comprises the following steps of uniformly mixing mulberries with pretreated purple corn, loquat pulp, sodium gluconate and malt sugar, performing homogenizing treatment, adding water, performing uniform mixing, performing filtration, adding cyclodextrine to filtrate, performing uniform mixing, performing filling, and performing high-temperature sterilization so as to obtain the composite beverage unique in taste. The pretreated purple corn is prepared through the following technology: feeding purple corn into water, soaking the purple corn, adding purple corn cover leaves, performing mixing, performing grinding, performing warming, performing stirring, performing cooling, adding pullulanase, performing enzymolysis, performing inactivation, and performing filtration so as to obtain the pretreated purple corn. Through the adoption of the preparation method disclosed by the invention, the comprehensive utilization of the purple corn is realized, the edible parts of the purple corn are utilized, and purple parts rich in anthocyanidin, of the cover leaves of the purple corn are fully utilized; and after the purple corn is organically combined with other raw materials, the obtained beverage has unique flavor, effective components in raw materials can be well reserved, besides, the obtained beverage is rich in anthocyanidin, purplish red in color, free from any artificial color ingredients, and good in flavor and mouth feel.
Owner:WUHU JINCHENG AGRI TECH CO LTD
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