36results about How to "No obvious precipitation" patented technology

The invention discloses a synthetic method for anthracene series coal water slurry additive, which comprises: sulfonation, hydrolysis, condensation and neutralization to crude anthracene. The crude anthracene and concentrated sulfuric acid are present in a mass ratio of 1:0.25 to 1, and the crude anthracene and formaldehyde are present in a mass ratio of 1:0.05 to 0.2; the sulfonation temperature is controlled at between 90 and 150DEG C, and the condensation temperature is controlled at between 100 and 120DEG C; and the sulfonation reaction time is 2 to 4h, and the hydrolysis time is 0.5 to 1h. A naphthalene sulphonic sodium formaldehyde polycondensate with the degree of polymerization ranging from 10 to 15 and average molecular weight of 2000 to 3500 is compounded with an anthracene series additive for being applied to coal water slurry preparation processes of different coal types, when the amount of the compound additive is 1 percent by weight of dry basis coal fines, the shear rate is kept at 100s<-1>, and when the slurry viscosity is 1200MPa.s, the coal water slurry with the concentration of 67.9 to 68.8 percent can be prepared, and the slurry has excellent stability. The combination of naphthalene sulphonic sodium formaldehyde polycondensate and anthracene series coal water slurry additive can prepare coal water slurry with excellent performance and reduce the production cost of additive in the meanwhile, and the compound additive has rather strong universality to the slurry making of different coal types.

The invention discloses a method for producing Malus micromalus Makino wine, which is to brew Malus micromalus Makino wine by using concentrated juice of Malus micromalus Makino as a raw material and removing tannin by gelatin and by a heat-cooling treatment and flocculence combined clarifying process. The brewed Malus micromalus Makino wine has strong fruit smell, obvious characteristics of Malus micromalus Makino, bright orange color, high clarity, pure wine fragrance and full body.

The invention relates to a mixed vegetable juice beverage belonging to the technical field of food processing. The beverage comprises the following components in percentage by mass: 30-35% of vegetable condensed juice, 2.1-2.3% of sugar, 0.1% of stabilizing agent, 0.03% of acidifying agent and the balance of water. The invention keeps the original nutritional ingredients, effective ingredients and inherent scents of fresh vegetables, and the processing technology has the advantages of simple process and low cost.

The invention provides an intestine-lubricating tea and a preparation method thereof. The bowel relaxing tea mainly comprises raw materials of radish seed, Chinese wolfberry fruit, fructus perillae, chrysanthemum, white hyacinth bean, lophatherum gracile, fructus momordicae, pagodatree flower, smoked plum, cassia seed, lily, kudzuvine root, hawthorn, peach seed, liquorice, malt and green tea, and is slightly sweet and bitter, and is transparent without causing remarkable sedimentation. The invention further discloses a preparation method of the bowel relaxing tea. According to the preparation method, functional ingredients in a product are greatly reserved; the bowel relaxing tea is extracted from multiple Chinese medicinal herbs through compatibility, and all raw materials are from a catalogue of homology of medicine and food, and thus the bowel relaxing tea has main functions of clearing heat and improving eyesight, relaxing bowel, nourishing yin and moistening lung, helping produce saliva and slaking thirst, moving qi and removing food retention, and tonifying spleen and stimulating appetite.

The invention discloses a preparation method for instant powder drink powder. The preparation method comprises the following steps: pulverizing: pulverizing a raw material to powder with the particle diameter of 10-25 microns; adding enzyme for conditioning: adding a proper amount of enzyme into water, uniformly stirring, adding the enzyme-containing water into the pulverized powder, uniformly mixing, and leaving the mixture to stand to obtain a material; extrusion: performing extrusion on the material subjected to standing; drying and pulverizing: drying and pulverizing the material subjected to extrusion to prepare the instant powder drink powder. The extrusion and enzymolysis are combined together innovatively, and procedures of enzymolysis, enzyme inactivation and extrusion are completed in a standing and extruding machine, so that the defect of lots of water source and energy consumption in a wet method process, which is caused by the fact that enzymolysis and drying are performed sequentially is overcome; compared with other dry method processes, the dissolving ability of the product (namely the powder) is greatly improved, and the economic and social benefits are excellent.

The invention discloses a dispersing method for SiC nanopowder and aims at solving the problem that the existing SiC nanopowder is easily agglomerated in water. The dispersing method comprises the steps of firstly, titrating deionized water by using alkaline to obtain a solvent with the pH value of 12; and secondly, weighing SiC powder and a dispersing agent, sequentially adding the SiC powder and the dispersing agent into the solvent, and carrying out ultrasonic treatment for 14-16 minutes to obtain uniformly-dispersed slurry, namely finishing the dispersion of the SiC nanopowder. By using the dispersing method disclosed by the invention, the dispersing effect is good, the SiC nanopowder can be uniformly dispersed, and the slurry cannot be remarkably settled within 24 hours. The agglomeration size of the SiC nanopowder is relatively small, the agglomeration size of the SiC powder is smaller than 100nm, and the Zeta potential is about 40mv. The dispersing method is applied to the field of nanomaterials.

The invention discloses low and low-heat ice black tea. A finished product of each 1000L of ice black tea contains the following components: 1-1.2kg of black tea powder, 50-55kg of high fructose corn syrup, 1.8-2.2kg of citric acid monohydrate, 0.25-0.35kg of dehydrate citric acid, 0.15-0.25kg of vitamin C, 0.05-0.15kg of D-sodium ascorbate, 0.15-0.25kg of sodium hexametaphosphate, 0.005-0.015kg of sucralose, 0.05-0.15kg of acesulfame and/or AK sugar, 0.05-0.15kg of aspartame, 0.05-0.15kg of pectin and 0.8-1.2kg of edible essence. The low and low-heat ice black tea belongs to a low-sugar and low-heat beverage, the heat of which is less than 50 percent of that of conventional ice black tea in the market; in addition, by adding low-viscosity micromolecular pectin, the discomfort caused by sugar substitutes is eliminated; the low and low-heat ice black tea is natural in sweetness and full in taste, and has good stability and no remarkable sediment in the shelf period.

The invention belongs to the technical field of concrete admixture, and in particular relates to a concrete air entraining agent which is prepared from the following raw materials in parts by weight: 40-60 parts of rosin powder, 10-18 parts of sodium hydroxide, 6-16 parts of sulfuric acid, 8-18 parts of glycol, 5-13 parts of bisphenol A, 7-15 parts of pentaerythritol and 90-130 parts of water. When being used in concrete, the concrete air entraining agent is stable in bubble, appropriate in size, uniform in distribution, capable of increasing strength of concrete, and capable of improving peaceability of concrete.

The invention relates to an emulsification stabilizer and a cereal dietary fiber beverage containing the same. The emulsification stabilizer comprises an emulsifier, hydrophilic gel and emulsifying salt. The novel stabilizer is capable of effectively suspending starch retrogradation particles in the cereal dietary fiber beverage, effectively inhibiting the sediment phenomenon of the cereal dietary fiber beverage, preventing the drainage phenomenon caused by common starch retrogradation in the cereal dietary fiber beverage, and remarkably covering delayed bitterness generated by polypeptides. The prepared cereal dietary fiber beverage has the characteristics of a stable state, a smooth mouth feel, capability of effectively supplementing dietary fibers of a human body, and easiness in absorption of nutrients.

The invention relates to a method for extracting and separating difluoroethanol and water by utilizing porous liquid. According to the method, the porous liquid is synthesized by utilizing ZIF-8 and hydrophobic ionic liquid and is used as the extracting agent to extract and separate a mixture of difluoroethanol and water. The method comprises the following steps: firstly, stirring mixed porous liquid, difluoroethanol and water, and conducting standing to obtain two layered phases; separating out an upper-layer raffinate phase and a lower-layer extraction phase in a liquid separation manner; then carrying out back extraction on the lower-layer extraction phase by using ethyl acetate, and carrying out rectification treatment on a back-extracted phase obtained after back-extraction to obtain difluoroethanol; and carrying out cyclic extraction on the upper-layer raffinate phase by using the regenerated porous liquid. The porous liquid used in the method has the same characteristics as a porous material and an ionic liquid, and is high in separation efficiency, high in cyclic extraction capacity, friendly to environment and capable of being repeatedly used.

The invention discloses a low-luster body extinction-type waterborne polyurethane resin. The low-luster body extinction-type waterborne polyurethane resin is prepared from the following raw materialsin parts by weight: 30-70 parts of a polymeric polyol, 5-15 parts of a self-made sulfonate type polymeric polyol, 0-10 parts of polyether modified silicone oil, 2-8 parts of a hydrophilic chain extender, 15-45 parts of an isocyanate, 1-5 parts of a cross-linking agent, 1-5 parts of a diol chain extender and 2-8 parts of a diamine chain extender. The self-made sulfonate type polymeric polyol is adopted and applied to the preparation process of the low-luster body extinction-type waterborne polyurethane resin, the polyether modified silicone oil is introduced into the structure to be matched with other components, a good synergistic effect is achieved, and the body extinction type waterborne polyurethane resin with low glossiness is prepared. The low-luster body extinction-type waterborne polyurethane resin also has good leveling, smooth, wear-resistant and scratch-resistant properties and the like, and the problems of precipitation, powder falling, whitening, heavy hand marks and the like are avoided; and the storage stability is also obviously improved.

The invention discloses a super-lubricity water lubricating additive and a preparation method thereof, a super-lubricity water lubricating agent and application thereof. The super-lubricity water lubricating additive is of a hollow spherical shell structure, and the hollow spherical shell structure comprises at least one layer of spherical shell; the spherical shell sequentially comprises a firstpolydopamine layer, a nano-particle layer, a second polydopamine layer and a graphene oxide layer from inside to outside, or the spherical shell sequentially comprises a first polydopamine layer, a nano-particle layer, a second polydopamine layer, a graphene layer and a third polydopamine layer from inside to outside; and nano particles of the nano particle layer are nano diamond, nano molybdenumdisulfide or nano tungsten disulfide. And the super-lubricating water lubricating additive is prepared into a uniform aqueous solution to obtain a super-lubricating water lubricating agent. The super-lubricating water lubricating additive provided by the invention is easy to adsorb on the dual surface, and nanoparticles released in the friction process and spherical graphene oxide or graphene cooperate to form rolling friction, so that the friction wear is reduced.

The invention provides a preparation method for a concrete silane paste waterproofing agent, and relates to the preparation method for a concrete silane waterproofing agent. The invention aims to solve the technical problems of coating failure due to capability of breaking surface coating during discharging of internal water of a protective coating on the surface of concrete, and incapability of guaranteeing self permeability of a concrete material in the prior art. The preparation method provided by the invention comprises the following steps: subjecting deionized water and a compound emulsifier to stirring until the compound emulsifier is completely dissolved, then adding amino silicon oil and triethylamine, adding a silane monomer, then carrying out stirring, carrying out natural cooling to room temperature, adding phosphoric acid until the mixture is neutral, adding a stabilizing agent and a sterilizing agent, and carrying out emulsification with a high-speed emulsifying machine. The preparation method provided by the invention uses water as a solvent, does not use a volatile solvent, and is free of harm to the environment and human; and compared with a pure silane monomer, the waterproofing agent has the advantages of little volatilization, high utilization rate, large penetration depth, simple process and good waterproof effect. The waterproofing agent provided by the invention has good stability, and has uniform color, no purity, no stratification, no floating oil and no obvious precipitate after standing for 4 months.

The invention discloses a preparation process of stirring aloe yogurt, which relates to the preparation process of yogurt, more specifically to the preparation process of the stirring aloe yogurt. The invention provides the preparation process of the stirring aloe yogurt which has unique taste and rich nutrition. The invention adopts the technical scheme which comprises the process steps that: raw materials selection, cleaning, peeling, mixing, fermentation, stirring, canning and sterilization.

The invention discloses a foaming agent for enabling silverware to keep bright. The foaming agent comprises the following components in parts by weight: 10-15 parts of fatty alcohol-polyoxyethylene ether, 10-15 parts of alcohol ether glucoside, 8-10 parts of cocoanut fatty acid diethanolamide, 3-5 parts of gallate, 3-5 parts of polyaspartic acid, 1-2 parts of carboxymethyl chitosan, and 40-50 parts of water. A preparation method comprises the following steps: alcohol ether glucoside, polyaspartic acid and water are added in a container to stir for dissolving; then, carboxymethyl chitosan is added to continuously stir for dissolving to prepare liquid A; fatty alcohol-polyoxyethylene ether and cocoanut fatty acid diethanolamide are mixed to uniformly stir; gallate is added to uniformly stir to prepare liquid B; and the liquid A and the liquid B are mixed for stirring by 20-30 min. The foaming agent can eliminate color mottles on the surface of silverware and form an uniform and bright protective film on the surface of the silverware, enables the silverware to keep natural gloss for a long time, and prevents oxidation.

The invention discloses food emulsion gel with a wide pH tolerance range and a preparation method of the food emulsion gel, and belongs to the technical field of food gel gelatinization. Sodium stearoyl lactylate and xanthan gum synergistically form a honeycomb-like structure to fix and stabilize the connection of a water phase and oil drops, and sodium stearoyl lactylate provides electrostatic acting force, so that the gel structure of the emulsion is further enhanced. The prepared emulsion gel is wide in pH tolerance range and high in tolerance, can be used as a fat substitute, is an effective way for reducing the fat content in food, can also improve the stability of bioactive factors, and has potential application value in the fields of food, medicine and the like.

The invention relates to a brewing technology of jujube wine. The technology comprises the following steps: a) selecting red jujube fruits containing below 3% of wormy red jujubes; b) dehydrating, denucleating and pressing the red jujube fruits, and adding 30 ppm of sulfur dioxide; c) adding 10-15% of artificial culture yeast, performing pre-fermentation at below 20 DEG C; d) separating a clear liquid from a fermentation product obtained in step c 7-10 d later; e) storing the clear liquid for 1 year, performing freeze fining, and filtering the obtained solution; and e) adjusting components, and performing filtration and bottling. The jujube wine has the characteristics of amber appearance color, clearness, transparency, no obvious suspension or sedimentation, coordination of the fruit fragrance and the wine fragrance, strong jujube aroma, strong jujube flavor, sweet-sour and palatable taste, mellowness and long aftertaste.

The invention relates to a treatment method of table vinegar fermentation foam liquid. The treatment method comprises the following steps: (1) providing the table vinegar fermentation foam liquid; (2) adding a composite adsorbent into the vinegar fermentation foam liquid for adsorption treatment; wherein the composite adsorbent is prepared from bentonite, tannin and pectinase; (3) filtering the vinegar fermentation foam liquid subjected to adsorption treatment in the step (2); and optionally, after the step (3), the method also comprises a step of ultrafiltration of the obtained filtrate. The method is short in time consumption, high in recovery rate, clear and transparent in produced clear liquid and stable in body state, has unique fragrance of table vinegar, and does not have obvious precipitation and turbid after being placed at normal temperature for half a year.