6results about How to "No graininess" patented technology

The application provides a preparation method of a food-grade natural wax-based gel emulsion, and the method is as follows: food-grade natural wax, a surfactant and distilled water are heated and mixed, and then high-speed shearing, ultrasonic dispersion, cooling and standing are performed to obtain a food-grade natural wax-based particle dispersion liquid; then the food-grade natural wax-based particle dispersion liquid is mixed and stirred with a food-grade natural wax-based gelation inner oil phase, and then high-speed shearing, ultrasonic dispersion and cooling are performed to obtain the food-grade natural wax-based gel emulsion. The application also provides application of the food-grade natural wax-based gel emulsion prepared above in preparation of special food for people with difficulty in swallowing. The food-grade natural wax is used as the only core functional raw material, and its dual functions of stabilizing the oil-water interface as a solid particle and constructing a three-dimensional network structure as a gelling agent are fully played, the prepared gel emulsion has a semi-solid texture, is easy to spread and deform, has very high safety and practicability, and has a wide application prospect.

The present application belongs to the technical field of food processing, and specifically relates to a physical preparation method of high-resistance starch ultra-micro powder. The high-resistance starch rice with a dry basis resistance starch content of greater than or equal to 30% is used as raw material, and a pure physical processing route is adopted. The rice is first made crisp through twice low-temperature baking at 100-120 DEG C, and the structure of the resistance starch is stabilized at the same time. Then, after coarse crushing, the rice is sent into an airflow pulverizer, and wind-driven ultra-micro grinding is carried out in a low-temperature environment. Finally, the ultra-micro powder is obtained through grading. In the present application, no chemical reagent and enzyme preparation is used in the whole process, the processing temperature is lower than the thermal decomposition temperature of the resistance starch, the retention rate of the finished product resistance starch is greater than or equal to 93%, the dry basis content is greater than or equal to 28%, the powder is fine and has good cold water dispersibility, and the shelf life at room temperature can be more than 12 months. The present application has the advantages of simple process, controllable cost, suitability for large-scale production, no need for customizing special devices, short process flow, no complex reaction, separation and purification processes, low equipment investment and operation cost, and easy realization of large-scale industrial production.

The application discloses a bamboo-leaf steamed bun and a kind of flour, and belongs to the technical field of flour processing.The bamboo-leaf powder and high-gluten wheat flour are used as main raw materials, and black sesame seeds and pumpkin kernels are used as nutritional auxiliaries, and then the dough is mixed with an appropriate amount of drinking water, and through the process steps of accurate proportioning of raw materials, optimization of raw material pretreatment, dough mixing, fermentation, shaping and steaming, the bamboo-leaf steamed bun and various kinds of flour with unique flavor, rich nutrition and excellent taste are prepared.The application breaks through the technical defects of traditional white flour food with single nutrition and monotonous flavor, and uses the natural nutritional components and fresh fragrance of bamboo leaves, and the nut nutrition of black sesame seeds and pumpkin kernels to realize the synergistic complementation of food nutrition.The prepared flour has soft and delicate taste, and the wheat flavor is mixed with the fresh fragrance of bamboo leaves, and the flour is rich in dietary fiber, various vitamins, minerals and nut fatty acids, so that the nutritional value is greatly improved, and the flour is suitable for various kinds of flour products such as steamed buns, twisted buns and cakes.

This invention discloses a high-gloss antibacterial ceramic glaze and its preparation method, relating to the field of ceramic glaze technology. By weight, its raw material composition includes: 75-85 parts of base glaze, 8-10 parts of antibacterial system, 6-10 parts of nucleating agent, 3-8 parts of colorant, 1.5-3 parts of auxiliary agent, 0.2-1.5 parts of functional additive, and 0.5-1.5 parts of nano-glossing agent. The functional additive is a compound of graphene quantum dots, quaternary ammonium salt modified montmorillonite, and rare earth carbonates in a weight ratio of (0.02-0.08):(0.1-0.3):(0.1-1). This ceramic glaze achieves a balance of high gloss, efficient and long-lasting antibacterial effect, and excellent glaze quality.

The application discloses a skin-nourishing powder cream composition and a preparation method thereof, and the skin-nourishing powder cream composition is a water-in-oil emulsion system, and contains, in parts by weight, 22.5-62.5 parts of an oil phase component, 4-14 parts of a powder component, 15-50 parts of an aqueous phase component and 0.1-2 parts of a skin conditioner; and the application uses high-content natural plant oils such as jojoba seed oil and olive fruit oil and high-quality emollient esters such as caprylic acid / capric acid triglyceride as core oil phases, thereby replacing a large amount of mineral oil or volatile silicone oil used in traditional powder creams. The plant oils are rich in unsaturated fatty acids and antioxidant components, and can provide long-lasting moisturizing, repair the sebum membrane and relieve dryness for the skin.

This invention relates to the field of traditional Chinese medicine external preparations, and discloses a bone-setting and blood-stasis-removing paste and its preparation process, comprising the following traditional Chinese medicine raw materials in parts by weight: 90-110 parts of Trichosanthes kirilowii root, 45-60 parts of Angelica dahurica root, 45-60 parts of rhubarb, 45-60 parts of Phellodendron chinense bark, 8-12 parts of dried tangerine peel, 8-12 parts of Magnolia officinalis bark, 8-12 parts of licorice root, 8-12 parts of stir-fried Atractylodes lancea rhizome, and pharmaceutically acceptable excipients. This bone-setting and blood-stasis-removing paste uses Trichosanthes kirilowii as the main ingredient to clear heat, reduce swelling, disperse blood stasis, and drain pus, targeting local redness, swelling, heat, and pain in the early stages of fractures. Rhubarb, Phellodendron chinense, and Angelica dahurica are used as adjuvants to enhance the effects of clearing heat, drying dampness, promoting blood circulation, and removing blood stasis. Tangerine peel, Magnolia officinalis, and stir-fried Atractylodes lancea regulate qi, dry dampness, strengthen the spleen, and harmonize the stomach to prevent the bitter and cold herbs from damaging the stomach. Licorice harmonizes all the herbs, achieving a comprehensive approach that addresses both the "blood stasis, heat, swelling, and pain" in the early stages of fractures and the "qi and blood stagnation and bone failure" in the middle and later stages. This reflects the characteristics of traditional Chinese medicine orthopedics in its staged treatment approach and overcomes the technical shortcomings of existing preparations that focus on a single treatment aspect.