38results about How to "Reduce energy value" patented technology

This invention discloses a structure of a super-wide band pulse waveform signal and receive method, which sets up a pulse first, then compresses said pulse for times then carries out translation on time finally to weigh the original waveform and compressed waveform to make up of a new combined waveform to transmit data in terms of the present super wide band wireless communication way, besides, various modulations and multiple address ways are added.

A method of removing a signal from among received signals, the method including: filtering the received signals; detecting a time band of the filtered received signals where an energy value of the filtered received signals exceeds a reference energy value; and applying a gain value to one or more received signals, from among the received signals, in the detected time band.

The invention discloses pigskin collagen peptide beautifying weight-losing soft sweets and a preparation method thereof; a pigskin collagen peptide having a beautifying efficacy and konjac gum having a weight-losing efficacy are used as main raw materials, are matched with carrageenan, pectin, maltitol and other auxiliary materials and then are processed through processes of gum compounding, soaking, addition of a pigskin enzyme dispergation peptide liquid, gum boiling, mold injection, cooling, baking and the like to obtain the product. The product has the characteristics of low calories, rich nutrition, sour, sweet and delicious taste, no abnormal taste, pure and normal taste, compact structure, moderate hardness, good chewing feeling, sufficient elasticity and the like; consumers can achieve antioxidant and anti-aging efficacies through eating the product, besides, the product has the effects of low calories, satiety enhancing and the like, also can achieve the efficacy of losing weight, and has broad market prospects through industrialized production of the product.

The present invention relates to a low energy propolis hard capsule preparation method, which is characterized by comprising: mixing refined propolis and a sugar alcohol substance, carrying out steps of drying, crushing and granulating to prepare low energy propolis particles, and filling the particles into a hollow capsule to prepare the low energy propolis hard capsule. According to the present invention, a low energy value sugar alcohol substance is adopted as a carrier, steps of mixing, drying, crushing and granulating are performed to load the refined propolis on the carrier so as to prepare propolis particles with good fluidity, the propolis particles are filled into hollow capsules to prepare the low energy propolis hard capsules; compared with the conventional propolis soft capsule adopting oil as a carrier, the propolis hard capsule of the present invention has a substantially reduced energy value; and compared with the conventional propolis hard capsule adopting sucrose powder or maltodextrin as a carrier, the propolis hard capsule of the present invention does not affect glucose metabolism of patients, such that the product of the present invention is more suitable for patients with cardiovascular diseases or diabetes.

The invention relates to a method for controlling a mobile identification transmitter (10) for a security system (71) of a motor vehicle (70), wherein the mobile identification transmitter (10) has an electronic unit (28) and data communication (40) is set up by means of the electronic unit (28) with a component on the vehicle side, in particular the security system (71), the electronic unit (28) is supplied with power by means of an energy storage (29), a quantity of power (50) of the energy storage (29) is monitored by a monitoring unit (30). It is provided according to the invention that the mobile identification transmitter (10) has a display (21), the quantity of power (50) of the energy storage (29) is compared by the monitoring unit (30) to at least one power threshold (54), and a functional status (130, 140) of the display (21) is controlled, depending on a ratio of quantity of power (50) to power threshold (54).

The invention discloses an air conditioner constant temperature control method and system, related equipment and an air conditioner, is applied to the field of intelligent air conditioners and is used for reducing energy consumption of constant temperature control of the air conditioner. The method comprises the steps that the current indoor temperature is obtained through a temperature detection device, the temperature difference between the target set temperature and the current indoor temperature is calculated, and a temperature difference value is obtained; the indoor area is obtained, and according to the indoor area and the temperature difference value, the energy value needed for reaching the target set temperature is obtained through calculation; according to the temperature difference value, the air conditioner is controlled to conduct channel switching, the air conditioner operation mode is converted, and a target working mode is obtained; and on the basis of the energy value, the air flow required for constant temperature control when the target set temperature is reached in the target working mode is calculated.

An intended interest point detection method provided for detecting an intended POI of a person from a plurality of first images and at least one second image includes obtaining a plurality of gaze information of the person in the plurality of first images; obtaining a location information of at least one POI in the at least one second image; determining energy value by the plurality of gaze information and the at least one POI; and inferring the intended POI by minimizing the energy value. The energy value is decreased when the gaze point location is correlated to a POI, and/or when the intended POI is consistent in contiguous time frames.

The invention discloses sore throat relieving and beautifying garlic oil mayonnaise. The mayonnaise is prepared from, by weight, 18-20 parts of fresh eggs, 27-28 parts of oat dextrin, 2-3 parts of fish skin collagen, 8-10 parts of water, 1-2 parts of garlic oil, 1-2 parts of chickpea dietary fibers, 40-44 parts of soybean salad oil, 1.8-2 parts of vinegar, 1-1.2 parts of refined salt, 1-1.2 parts of white granulated sugar, 0.3-0.36 part of mustard, 0.36-0.4 part of white pepper, 0.18-0.2 part of ginger powder, 0.08-0.1 part of vanillin, 9-10 parts of cheese, 10-20 parts of dried longan, 3-4 parts of beer, 2-3 parts of peach blossom, 1.5-2.5 parts of herba gynostemmatis and 1.5-2.4 parts of folium menthae. By replacement of part of salad oil with the oat dextrin, fat replacement rate is 27.9%, and under the condition, viscosity of low-fat mayonnaise is increased by 105% as compared with that of full-fat mayonnaise while energy value is decreased by about 16.5% as compared with that of the full-fat mayonnaise.

The invention discloses dryness-moistening bowel-lubricating low-fat yolk sauce, made from the following materials according to parts by weight: 18-20 parts of fresh chicken eggs, 27-28 parts of oat dextrin, 2-3 parts of fish skin collagen, 8-10 parts of water, 1-2 parts of garlic oil, 1-2 parts of chickpea dietary fiber, 40-44 parts of soybean salad oil, 1.8-2 parts of edible vinegar, 1-1.2 parts of refined salt, 1-1.2 parts of white granulated sugar, 0.3-0.36 part of mustard, 0.36-0.4 part of white pepper, 0.18-0.2 part of ginger powder, 0.08-0.1 part of vanillin, 3-4 parts of tea, 12-14 parts of minced mung bean, 1-2 parts of baijiu, 6-7 parts of eggplant juice, 0.9-1 part of basil seed, 1-1.5 parts of Radix Astragali, and 2.5-2.6 parts of Radix Angelicae Sinensis; the oat dextrin is used to replace part of salad oil, fat replacement ratio is 27.9%, and under such condition, the viscosity of the low-fat yolk sauce is 105% higher than that of the whole fat yolk sauce, and energy value thereof is 16.5% lower than that of the whole fat yolk sauce.

The invention relates to a method for producing a chocolate mass suitable for producing reduced-calorie chocolate food products. The method includes the following steps. A cocoa butter emulsion is prepared. Separately, a cocoa liquor/erythritol crumb is prepared. The crumb is then added to cocoa liquor or cocoa butter, and dietary fibre, to prepare a chocolate composition intended to produce dark chocolate or milk chocolate final products, depending on additional ingredients. The chocolate composition is mixed with the emulsion to produce a chocolate mass suitable for molding, forming, or other processing into final products. The process provides improvement in organoleptic indicators, such the intensity of the chocolate flavour, absence of off-flavours and aftertaste, natural sweetness and chocolate texture, with reduced energy value or calorie count, and also improvement in such physical properties as viscosity, yield stress, contraction degree upon crystallization, and hardness of a final product.

The invention discloses a preparation method for a composite enzyme beverage. The preparation method comprises the following steps: (1) preparation of mixed fermentation broth: separately preparing aloe fermentation broth, mulberry fermentation broth, rose flower fermentation broth, Pleurotus eryngii fermentation broth and Pleurotus nebrodensis fermentation broth, uniformly mixing the above fermentation broth according to a mass ratio of (1-5): (1-3): (1-3): (1-3): (1-3), and then carrying out fermentation at a temperature of 15 to 45 DEG C so as to obtain the mixed fermentation broth with a pH value of 2.0 to 4.6; (2) filtering: pouring the mixed fermentation broth into a colloid mill, carrying out smashing and emulsification and then carrying out sieve filtration with 80-to-100-mesh filter paper so as to remove small-particle residues; and (3) sterilization and storage: heating the filtered mixed fermentation broth to 90 to 100 DEG C for high-temperature sterilization, then rapidly cooling the mixed fermentation broth to a normal temperature of 0 to 4 DEG C so as to obtain the composite enzyme beverage, and then carrying out canning and storage. The composite enzyme beverage is easy to digest and absorb, low in fat content, capable of accelerating metabolism and rich in nutrients.

The invention discloses collagen garlic mayonnaise. The collagen garlic mayonnaise is prepared from the following raw materials in parts by weight: 18-20 parts of fresh eggs, 27-28 parts of oat dextrin, 2-3 parts of fish skin collagen, 8-10 parts of water, 1-2 parts of garlic oil, 1-2 parts of chickpea dietary fibers, 40-44 parts of soybean salad oil, 1.8-2 parts of vinegar, 1-1.2 parts of salt, 1-1.2 parts of white granulated sugar, 0.3-0.36 part of mustard, 0.36-0.4 part of white pepper, 0.18-0.2 part of ginger powder, 0.08-0.1 part of vanillin, 10-15 parts of wild jujube, 7-8 parts of preserved plum, 8-9 parts of sweetend roll, 8-10 parts of candy pomace, 2-2.4 parts of Rhizoma Atractylodis Macrocephalae, 2.3-2.4 parts of Lotus Plumule, and 2.3-3 parts of Folium Eriobotryae. The oat dextrin replaces part of salad oil, fat substitution rate is 27.9%, under the conditions, viscosity of low-fat mayonnaise is higher than that of whole-fat mayonnaise by 105%, and energy value of the low-fat mayonnaise is lower than that of the whole-fat mayonnaise by about 16.5%.

The invention relates to a device for detecting a human body microvessel ultrastructure through a circular polarization side flow dark field imaging technique. The device at least comprises a light source module capable of emitting linearly polarized light, a light modulating unit capable of modulating the linearly polarized light into circular polarized light, a lens unit capable of imaging an observed object in an amplifying mode, an imaging unit capable of imaging light reflected by the observed object and an image displaying module capable of processing the reflected light which is obtained through reflection of the lens unit and carries information of the observed object to form an image, wherein the light source module is located at the periphery of a lens the lens unit, and the light modulating unit is arranged in front of the light irradiation direction of the light source module. Accordingly, the device has the imaging performance which is better than that of a traditional imaging device; by arranging annular light sources at the lens part of a microscope objective to replace LED light sources which are originally arranged behind the microscope objective in the device, the distance between the light sources and the observed object is decreased, the light utilization efficiency is greatly improved, and then the energy value of a semiconductor laser can be decreased.

The invention relates to a high-temperature and high-emissivity infrared radiation coating, a preparation method and a use method thereof. The technical scheme is as follows: the CuO-doped magnesia-chromium spinel fine powder, silicified expanded graphite, Guangxi white mud, elemental silicon powder, glass powder, silica sol, glycerol and citric ammonium nitrate are mixed with a planetary ball mill to obtain high temperature and high emission. rate infrared radiation coatings. The use method of the high-temperature and high-emissivity infrared radiation coating is as follows: by brushing or spraying, the high-temperature and high-emissivity infrared radiation coating is evenly coated on the surface of the industrial furnace wall, air-dried, and dried at 110-700 °C. Heat treatment under the condition of ℃ for 1 to 4 hours to obtain a high temperature and high infrared radiation coating. The invention has the advantages of low cost, simple process and convenient spraying, and has the characteristics of high infrared radiation rate in the 1-5 μm band and long service life in industrial furnaces above 1000° C. and without air isolation.

The invention discloses Rosa multiflora egg yolk tonic sauce which is prepared from, by weight, 18-20 parts of fresh egg, 27-28 parts of oat dextrin, 2-3 parts of fish skin collagen, 8-10 parts of water, 1-2 parts of garlic oil, 1-2 parts of chick pea dietary fiber, 40-44 parts of soybean salad oil, 1.8-2 parts of table vinegar, 1-1.2 parts of refined salt, 1-2 parts of white granulated sugar, 0.3-0.36 part of mustard, 0.36-0.4 part of white pepper, 0.18-0.2 part of ginger powder, 0.08-0.1 part of vanillin, 9-15 parts of shaddock peel, 6-10 parts of coke, 13-20 parts of pomegranate juice, 10-14 parts of apple peel, 1-1.5 parts of Rosa multiflora, 2.8-3 parts of Herba cistanche and 1-1.2 parts of corn stigma. Oat dextrin is adopted to replace part of salad oil, fat replacement ratio is 27.9%; under this condition, viscosity of low-fat mayonnaise is increased by 105% when compared with that of full-fat mayonnaise, and energy value of low-fat mayonnaise is lowered by 16.5% when compared with that of full-fat mayonnaise.

A multi-robot collaborative assembly line balancing method considering energy efficiency is characterized in that in the first part process, the multi-robot collaborative assembly line balancing problem considering energy efficiency is constructed, and optimization targets comprise the takt time of an assembly line, the total energy consumption in the assembly process and the total robot input cost; and in a second process, the method includes constructing a multi-objective hybrid empire competition algorithm (MOHICA), wherein the multi-objective hybrid empire competition algorithm comprises empire initialization, intra-empire assimilation, an LAHC algorithm for local search, intra-empire updating and colonies competition. The RALBP multi-target optimization research of multi-robot collaborative assembly based on energy efficiency is provided, and the total energy consumption of the assembly line and the total investment cost of the robots are reduced as much as possible while the rhythm of the assembly line body is ensured.