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39results about How to "Reduce moisture retention" patented technology

Black currant jam for bread with long shelf life and preparation method thereof

The invention discloses black currant jam for bread with a long quality guarantee period and a preparation method thereof. The black currant jam mainly comprises the following components: 20 to 25 percent of flesh and pulp of black currant, 7.5 to 11.5 percent of modified starch, 3.8 to 6 percent of sugar alcohol, 2.2 to 3.7 percent of edible colloid, 0.3 to 1.1 percent of edible emulsifier, 4.4 to 9.7 percent of sucrose, 27 to 34.6 percent of syrup and 1 to 3 percent of grease. The preparation method comprises the following steps of: mixing the modified starch, the sugar alcohol, the edible colloid, the edible emulsifier, a preservative and the sucrose and stirring uniformly; adding water, the syrup and the grease, raising the temperature to 90 to 95 DEG C, and keeping the temperature until the gelatinization is complete; adding the flesh and pulp of the black currants, continuing to stir and keep the temperature, and controlling the content of a solid matter to 65 to 68 percent; andreducing the temperature, and adding an acidity regulator and an edible essence to obtain the black currant jam for the bread with the long quality guarantee period. The black currant jam for the bread with the long quality guarantee period has the advantages that: the jam has soft texture, moist mouthfeel, rich taste, high water content and low water activity, and is baking-resistant, the sugar degree is 65 to 70 degrees, the water activity is 0.75 to 0.8, and the quality guarantee period of finished bread containing the jam is 3 to 6 months.
Owner:广州合诚实业有限公司

Water-saving method for planting sunflowers in drought area

The invention discloses a water-savingmethod for planting sunflowers in a drought area. The water-savingmethod for planting the sunflowers in the drought area is characterized by comprising the following steps that (1) a germination accelerating treatment is performed, sunflower seeds full of grains without pests and diseases are selected, a sterilization treatment is performed first and then thegermination accelerating is performed at a constant temperature; (2) soil preparation is performed, plowing and rotary tillage are performed on the soil and a chlorothalonil solution and lime powder are applied to the soil, and then a soil planting layer is laid; (3) sowing is performed, the sowing is performed in March to April according to a plant spacing, an acupoint sowing method is used, twogermination accelerating seeds are sowed per hole, and two times of rolling are performed on the soil ina non-planting area by using a light wheel; (4) management at fruiting and flowering stage is performed,aged leaves in the lower portion of the plant are removed after the flowering of the sunflowers, and (5) daily management is performed to maintain the moisture content in the soil, the chlorothalonil solution is regularly sprayed, and a three-nutrient compound fertilizer is applied two weeks before the flowering.
Owner:五河县金满塘生态种养殖家庭农场

Cosmetic preparation, method for producing same, composition for cosmetic preparations, cosmetic preparation containing the composition for cosmetic preparations and method for producing same, and cleanser for industrial use

The present invention is related to: (1) a cosmetic preparation containing an emulsifying agent, 1,3-propanediol (PDO) and a PDO difatty acid ester, wherein the fatty acid constituting the PDO difatty acid ester is composed of one or more fatty acids selected from among isostearic acid, n-octanoic acids, and n-decanoic acids; and a method for producing the cosmetic preparation; (2) a composition for cosmetic preparations, which contains the PDO difatty acid ester; a cosmetic preparation containing the composition for cosmetic preparations; and a method for producing the cosmetic preparation; and (3) a cleanser for industrial use, which contains a PDO difatty acid ester that has a fatty acid residue of an n-octanoic acid and a fatty acid residue of an n-decanoic acid. The cosmetic preparation, the composition for cosmetic preparations, and the cosmetic preparation containing the composition for cosmetic preparations have excellent cleansing properties, low irritation, moisturizing properties and feeling of use, while being reduced in the burden on the environment. The cleanser for industrial use has excellent cleansing properties and low corrosion properties, while being reduced in the burden on the environment.
Owner:THE NISSHIN OILLIO GRP LTD

Black currant jam for bread with long quality guarantee period and preparation method thereof

The invention discloses black currant jam for bread with a long quality guarantee period and a preparation method thereof. The black currant jam mainly comprises the following components: 20 to 25 percent of flesh and pulp of black currant, 7.5 to 11.5 percent of modified starch, 3.8 to 6 percent of sugar alcohol, 2.2 to 3.7 percent of edible colloid, 0.3 to 1.1 percent of edible emulsifier, 4.4 to 9.7 percent of sucrose, 27 to 34.6 percent of syrup and 1 to 3 percent of grease. The preparation method comprises the following steps of: mixing the modified starch, the sugar alcohol, the edible colloid, the edible emulsifier, a preservative and the sucrose and stirring uniformly; adding water, the syrup and the grease, raising the temperature to 90 to 95 DEG C, and keeping the temperature until the gelatinization is complete; adding the flesh and pulp of the black currants, continuing to stir and keep the temperature, and controlling the content of a solid matter to 65 to 68 percent; andreducing the temperature, and adding an acidity regulator and an edible essence to obtain the black currant jam for the bread with the long quality guarantee period. The black currant jam for the bread with the long quality guarantee period has the advantages that: the jam has soft texture, moist mouthfeel, rich taste, high water content and low water activity, and is baking-resistant, the sugar degree is 65 to 70 degrees, the water activity is 0.75 to 0.8, and the quality guarantee period of finished bread containing the jam is 3 to 6 months.
Owner:广州合诚实业有限公司

Non-phosphorus and non-halogen flame-retardance polyester sheet material and preparation method thereof

The invention relates to a non-phosphorus and non-halogen flame-retardance polyester sheet material. The material comprises a polyester base material and a flame-retardance coating which coats the surface of the polyester base material. The material is characterized in that the flame-retardance coating comprises, by weight, 11-25% of non-phosphorus and non-halogen flame retardant and 74.5-88% of polyacrylate. The non-phosphorus and non-halogen flame retardant is composed of sodium polyacrylate and poly propylene carbonate. Sodium polyacrylate is of a network molecular structure and can achievethe moisture absorption and moisture preservation effects, the temperature of the surrounding environment of the polyester sheet material is lowered to a certain extent, the humidity is increased, and the flame retardance of the polyester sheet material is improved; propylene carbonate can be heated and decomposed to generate a large amount of carbon dioxide under the burning condition, the oxygen concentration in the surrounding environment of the polyester sheet material is lowered, and the flame retardance aim is achieved. The flame retardant does not contain halogen or phosphorus, and theproblem of environmental pollution is solved. Meanwhile, a surface coating method is adopted, the preparation technology is easier and more convenient to use, and the method helps to improve the working efficiency and lower the production cost.
Owner:SUZHOU WILLOCK ELECTRONICS TECH CO LTD

A mechanized black-skinned, black-skinned mooncake and preparation method thereof

The invention discloses black skin capable of being mechanically made and a preparation method of the black skin, as well as black-skin moon cakes and a preparation method thereof. The black skin is a skin material of moon cakes and comprises 20-45 parts of sweetened navy bean paste, 10-20 parts of white granulated sugar, 5-12 parts of maltitol fluid, 3-10 parts of sorbitol fluid, 2-8 parts of glucose powder, 3-11 parts of water, 1-4 parts of glucose syrup, 1-4 parts of yolk fluid, 1-5 parts of trehalose, 1-4 parts of cocoa butter replacers, 1-4 parts of cocoa, 1-4 parts of honey, 0.03 part of a preservative and an appropriate amount of liquid edible fat. The black skin can be used for mechanically wrapping fillings, so that the black-skin moon cakes can be in mass production. After the black skin disclosed by the invention is made into the black-skin moon cakes, the black skin is low and milk in sugariness, high in palatability, good in mouth feel, and good in moisture retention, can have the effects of preventing products from ageing and prolonging the quality guarantee period, after the black-skin moon cakes are stored for a long term, the phenomenon of cracks cannot appear, and the black-skin moon cakes can keep complete, artistic, soft, fine and smooth.
Owner:广州市六合食品有限公司
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