30results about How to "No float" patented technology

A peanut milk beverage emulsion stabilizer and a preparation method relate to a food additive and aim to provide a peanut milk beverage emulsion stabilizer which can effectively and fully emulsify and disperse the fat in the peanut milk beverage during the peanut milk beverage production so as to effectively prevent the fat circles and can make use of the synergy of several thickening agents to increase the viscosity of the peanut milk beverage and form stable spatial meshes in the peanut milk beverage to achieve strong suspending and thickening capability and improve the taste, and a preparation method thereof. The emulsion stabilizer has the following components: monoglyceride, tripolyglycerol fatty acid esters, sodium alginate, sucrose ester, modified soy lecithin, sodium carboxymethylcellulose, guar gum and sodium pyrophosphate. The monoglyceride, tripolyglycerol fatty acid esters, sodium alginate, sucrose ester, modified soy lecithin, sodium carboxymethyl cellulose, guar gum andsodium pyrophosphate are mixed and evenly stirred so as to obtain the peanut milk beverage emulsion stabilizer in homogeneous powder state.

The invention discloses a core head structure not prone to being mixed with residual sand and stable in position. In the modeling of a turbocharger volute, a volute channel core needs to be used, a core head is positioned at an opening of a gas inlet flange, since the wall thickness difference is large, the temperature is balanced by the gas inlet flange and other cold iron, the core head is arranged in a cold iron hole, and not only a gap exists, but also there is a floating phenomenon. Nowadays, the core head feeding is decreased, a gap which is about 5 mm wide is generated between the corehead and the cold iron hole, modeling sand enters the gap during modeling for curing and positioning, no seams exist, and the positioning floating phenomenon is eliminated.

The invention provides a surface protection sheet. The surface protection sheet has the advantages of no fracture or floatation during metal bending processing, good operationality and excellent anchoring effect. The invention also provides a bending processing method of a metal plate using the surface protection sheet. The surface protection sheet is obtained through forming an adhesive layer on one surface of a substrate layer of a resin mixture formed by low-density polyethylene and an ethylene-alpha-olefin copolymer, the theoretic substrate density obtained through calculating according to the respective densities of low-density polyethylene and the ethylene-alpha-olefin copolymer and a mixing ratio is 0.905-0.915g / cm<3>, and the machine-direction (MD) and transverse-direction (TD) Elmendorf tear strength, the MD / TD tear strength ratio and the largest MD and TD stress of the surface protection sheet are 0.1-0.9N, 0.2-2.0 and 20-30MPa respectively.

The preparation method of high-stability peanut milk of the present invention is prepared through the steps of mixing main materials, auxiliary materials, mixing, homogenizing and sterilizing in sequence. The method is simple and the process is easy to control. By grinding peanuts to 30 μm Below, and make it hydrated in milk at high temperature, the peanut butter is evenly dispersed in the milk emulsion, which not only enhances the nutritional value of the product, is easier for the human body to absorb, but also makes the product performance stable, within 6 months of shelf life No precipitation, no fat floating. The invention is suitable for preparing high-stability peanut milk products.

The invention relates to the processing field of liquid milk, and in particular relates to a high-calcium liquid milk product and a preparation method thereof. The high-calcium liquid milk product comprises the following raw materials based on 1000 parts by weight: 800-998 parts of milk, 0.3-6.5 parts of stabilizing agent, 0.1-3 parts of yolk polypeptide, 0.25-1.0 part of calcium element, 1*10<-5>-1.25*10<-4> parts of vitamin D3 and 0.1-0.6 part of acidity regulator; the stabilizing agent comprises a thickening agent and / or emulsifying agent; 0.15-3.5 parts by weight of the thickening agent comprises at least one of carrageenan, guar gum, xanthan gum and microcrystalline cellulose; and 0.15-3.0 parts by weight of the emulsifying agent comprises at least one of sucrose ester, single / double stearin and glycerin monostearate. The high-calcium liquid milk product not only has the smooth mouthfeel of the milk but also meets the supplement of the calcium to the human body, so that the high-calcium liquid milk product is normal in product status and good in stability in the 6-month quality guarantee period under normal temperature.

The invention discloses a gas water heater, which comprises: a combustion chamber, the lower part of which is provided with a combustion device; a heat exchanger, which is arranged in the combustion chamber and above the combustion device; communication; the second water inlet pipe, which is arranged under the combustion chamber; the water outlet pipe, whose one end is connected with the water outlet of the heat exchanger, and the other end is provided with a first temperature sensor; the water storage device is arranged in the combustion chamber, including a micro pump and the water storage container, the second temperature sensor is arranged in the water storage container; the micropump communicates with the other end of the water outlet pipe through the first water delivery pipe, and a first flow control valve is arranged at the communication point, and the second water delivery pipe communicates with the other end of the water outlet pipe. The second water inlet pipe is connected. The high-pressure spraying device includes a pressure-making device and a plurality of nozzles. The pressure-making device is connected to the second water inlet pipe. The pressure-making device is connected to a plurality of nozzles through a plurality of high-pressure pipes. The jetting direction of each nozzle is different.

The invention provides a liquid dairy product containing honey and bee pollen. The dairy product comprises the following raw material compositions in every 100 weight portions: 30 to 90 portions of liquid milk, 3.5 to 20.0 portions of sweet substance, 0.1 to 5.0 portions of stabilizer, 1 to 20 portions of honey and 1 to 30 portions of bee pollen; the liquid dairy product can also contain seabuckthorn inspissated juice; the invention also provides a method for preparing the liquid dairy product, can prepare the dairy product with perfect combination of mouthfeel, nutrition and health care and is suitable for industrialized production.

The invention relates to the field of milk product processing, in particular to an antioxidant milk product and a preparation method thereof. The antioxidant milk product according to the invention comprises the following components in part by weight: 30 to 80 parts of milk, 5 to 30 parts of antioxidant composition, 0.2 to 1.0 part of stabilizer and the balance of water. The preparation method solves the problems of agglutination and precipitation caused by a large amount of casein when the antioxidant composition is combined with the milk, solves the problem that instable phenomena such as demixed precipitation, whey exhalation, color and luster change, oxidization odor and the like are easy to cause in the processes of processing and preserving, and solves the problems of bad mouthfeel and flavor caused by adding a purple sweet potato singly by matching red bayberry and guava with the purple sweet potato. In addition, vitamin C and vitamin E are added under an aseptic condition, so that the antioxidant milk product with long quality guarantee period at normal temperature is produced.

To provide an input device having a waterproof structure capable of reliably protecting against water without deforming the cover even if the dimensions of the components are uneven. The input device (1) has a waterproof structure, and the waterproof structure has an operating member (10), which is arranged on the operating part (1a); the cover (20), which is erected around the operating part; An air component (50) whose movement is inputted; and an elastic piece (30) covering the substrate and having an opening (30a) corresponding to the electrical component, and sandwiched between the cover and the substrate. The cover is equipped with The rib (20a) with a substantially convex cross-section abutted by the elastic sheet has a thin-walled part (30c) arranged in the region where the rib abuts. A space is formed on the back side of the thin-walled part, and the thin-walled part is pressed by the rib. And elastic deformation.

The invention discloses a process for producing osmanthus fragrans Chinese pear fruit wine, which belongs to the field of agriculture product machining. The wine is made by fermenting Chinese pear and osmanthus fragrans as main materials, the sour and sweet fruit taste of the Chinese pear, the sweet fragrance of the osmanthus fragrans, and the healthcare effects of the two materials are retained. The invention mainly focuses on research on novel fruit wine which is made by mixing and fermenting the Chinese pear and the osmanthus fragrans. The process comprises the following steps: juicing fresh Chinese pear as a raw material, wherein the ratio of juice to water is 1:(0.5-1.5), adding 3-5g of dried golden osmanthus fragrans into each liter of the fermentation liquid, subsequently inoculating activated grape wine high-activity yeast to brew the osmanthus fragrans Chinese pear fruit wine, wherein the fermentation condition is that the fermentation period is 6-8 days, the main fermentation temperature is 18-22 DEG C, the initial adjusted sugar degree is 20-22%, the initial pH value is 4.0-4.5, and the yeast inoculation amount is 6-10%, and the alcoholic strength of a fruit wine finished product brewed under such conditions is about 10-11% (v / v), and the wine is pure and gentle in taste, transparent and clear in color, thick and long-lasting in fragrance, thick in fruit fragrance and soft and tender in wine fragrance.

The invention discloses a donkey-hide gelatin drink, which comprises the following components in mass percentage: 0.2-1% donkey-hide gelatin, 0.1-1.5% red dates, 7-12% white sugar, 0.15-1.6% acacia gum, and the balance is water. The present invention also provides a production method of donkey-hide gelatin drink, comprising the following steps: 1) extracting jujube juice; 2) treating donkey-hide gelatin; 3) dissolving sugar; 4) preparing gum arabic solution; 5) blending; 6) filling and sealing; 6) Sterilization and packaging. The method provided by the invention solves the problems of flocculation, precipitation, oil layer floating and turbidity of donkey-hide gelatin drinks, brings a revolutionary breakthrough to the processing of donkey-hide gelatin drinks, and has great social and economic benefits.