59results about How to "Reduce oil absorption" patented technology

The invention relates to a preparation method of ultrafine needle-like wollastonite modified spherical silicon dioxide composite powder, wherein the method comprises the steps: treating high-quality needle-like wollastonite raw ore and quartzite raw ore to obtain needle-like wollastonite powder and spherical quartzite powder; adding a composite dispersing agent into the needle-like wollastonite powder and the spherical quartzite powder to prepare wollastonite powder slurry and quartzite powder slurry; and making the two slurries into a composite slurry, drying, depolymerizing and scattering, and carrying out surface modification by a composite modifier to obtain the special ultrafine needle-like wollastonite modified spherical silicon dioxide composite powder for an epoxy pouring sealant.The needle-like wollastonite powder and spherical silicon dioxide are subjected to superfine wet grinding, and then slurry compounding is carried out, so the problems of poor dispersity, low bonding strength, low adhesive strength and the like caused by single use of one kind of powder in the epoxy pouring sealant are avoided, the needle-like wollastonite powder and the spherical silicon dioxide are interspersed and accumulated in the pouring sealant, the dispersity and the suspension property of the powder are improved, the pouring sealant is compact in pouring, and the heat-conducting property of the sealant is improved.

A preparation method of aluminum hydroxide-coated talc powder specially used for flame-retardant cable materials. In this method, high-quality talc raw ore is crushed, aluminum sulfate is added with water, and a slurry with a solid content of 70-75% is formulated according to a certain mass ratio, and the slurry is stirred After reaching a certain temperature during the process, add a dispersant and a certain quality of sodium hydroxide and stearic acid, and then wet-grind with constant temperature and high-speed stirring to obtain a 6000-mesh composite slurry, which is depolymerized and dispersed, and compound modified The powder is modified by the agent, and the aluminum hydroxide-coated talc powder for flame-retardant cable materials is finally obtained. The invention can grind the powder particles to 6000 mesh through the wet grinding ultrafine powder processing technology, and the BET specific surface area is greater than or equal to 10 m ² /g. At the same time, the process of deaggregation and dispersing is adopted to effectively disperse the powder and maintain the particle size of the original particles. The invention adopts a composite modification process to modify the powder, and the activation degree of the product is greater than 97%. The invention coats the aluminum hydroxide on the surface of the talcum powder, which solves the problem that the cable is easy to catch fire when subjected to high temperature and high pressure.

The invention discloses a preparation method of a degradable plastic filling material taking waste bank note paper as a substrate. The preparation method is characterized by comprising the following processes: preparation of a hardening liquid, surface treatment, paper hardening, pulverizing and sieving, and packaging. The hardening liquid is prepared by reacting a formaldehyde aqueous solution with a concentration of 37% with an ammonia raw material; the surface treatment of the waste bank note paper is completed by soaking with a surface treating fluid with a concentration of 0.01%-0.1% and by washing with water twice; the paper hardening is realized by kneading treatment and thermal hardening of the hardening liquid; and finally, the powdery degradable plastic filling material is obtained through sieving and packaging. According to the invention, the waste bank note paper after surface treatment is directly used for subsequent hardening and reinforcing of a resin and for crushing treatment, develops the advantage of lipotropy of the bank note paper after hydrophobic treatment, and benefits combination with the resin. Miscibility during plastic processing is improved; treatment cost of the waste bank note paper is reduced; cost balance of waste bank note paper is conveniently realized; and the economic benefit is improved.

The invention discloses qi regulating lycium barbarum and shaddock ped purple potato chips, which are prepared from the following raw materials in parts by weight: 200 to 250 parts of purple potatoes, 20 to 28 parts of dried green plums, 18 to 20 parts of lycium ruthenicum pulp, 22 to 23 parts of shaddock ped, 23 to 24 parts of broad beans, 12 to 13 parts of green bean cakes, 0.8 to 2 parts of radix polygonum multiflorum preparata, 1 to 1.3 parts of tangerine pith, 0.9 to 1.2 parts of wintergreen and proper amounts of sodium alginate, carboxymethyl cellulose, pectin, salt and monosodium glutamate. According to the qi regulating lycium barbarum and shaddock ped purple potato chips, the nutritional value of purple potatoes is maximally maintained, and the purple potato chips are low in anthocyanin loss, have clear textures as well as potato fragrance peculiar to purple potatoes, and taste crispy and greaseless; due to the addition of food materials such as radix polygonum multiflorum preparata, tangerine pith and wintergreen, the purple potato chips are endowed with the healthcare effects of enriching and benefiting essence and blood, blackening the hair, dredging collaterals and regulating the flow of qi to eliminate phlegm.

The present invention discloses a herba centellae wine-flavored purple sweet potato chip which consists of the following raw materials in parts by weight: 200-250 parts of purple sweet potatoes, 25-27 parts of polished round-grained rice, 8-9 parts of grape skins, 6-8 parts of grape wine, 14-15 parts of dried shelled shrimps, 7-8 parts of milk dregs, 12-18 parts of red beans, 1.8-2.5 parts of Chinese wolfberry leaves, 2-2.3 parts of cortex dictamni, 1.8-2.2 parts of herba centellae, and an appropriate amount of sodium alginate, carboxymethyl cellulose, pectin, 0.3%-0.4% CaCl2 solution, 0.1%-0.15% citric acid solution, salt and monosodium glutamate; The herba centellae wine-flavored purple sweet potato chip of the present invention preserves the nutritional value of purple sweet potatoes to the maximum, enables less loss of anthocyanin, has clear texture, crisp mouth feel, non-greasy sense and unique potato fragrance of purple sweet potatoes, and by adding Chinese wolfberry leaves, cortex dictamni, herba centellae and other food ingredients, the purple sweet potato chip of the present invention has health-care functions of tonifying liver and kidney, and promoting salivation and quenching thirst.

The invention is to provide a food modifying agent for oil-fried foods which can cut oil absorption of an oil-fried food by half without deteriorating the taste thereof, impart freeze tolerance thereto to enable the storage of the fried product in a frozen state and prevent deterioration in taste, flavor, etc. thereof caused by microwave cooking. A food modifying agent comprising an ionized mineral component that is capable of forming, together with a dietary fiber component, a water retention structure whereby oil absorption can be cut by half in the course of oil-cooking. By soaking a food material to be fried (for example, meat, fish meat, seafood or vegetable) in a dilute aqueous solution or by spraying the dilute aqueous solution to the surface of the food material to be fried, a water retention structure, whereby oil absorption can be cut by half, is formed on the surface of the food material. In the case of frying potatoes in oil, the oil absorption in the course of oil cooking can be reduced and thus low-calorie and yet still delicious fried potatoes can be provided. After storing in a frozen state, water release can be controlled due to the water retention function in the course of microwave cooking and thus fried potatoes having a delicious fresh-fried taste can be reconstituted by microwave cooking. Thus, an excellent microwavable frozen food capable of reproducing a crisp and fresh-fried texture can be provided.

The invention provides negative electrode electrophoretic paint color paste and a preparation method thereof. The preparation method comprises the following steps: uniformly mixing castor oil grinding resin, butyl cellosolve, ethylene glycol and butyl alcohol to obtain a mixed solution; adding carbon black into the mixed solution, and soaking for a certain time to obtain pretreated carbon black; adding hydroxypropyl-cellulose, ferric oxide black and kaolin, dispersing and grinding to obtain carbon-black paste. In the preparation method, the carbon black is soaked fully in the castor oil grinding resin, the butyl cellosolve, the ethylene glycol and the butyl alcohol, so that the carbon black can be adsorbed on the surface of the grinding resin better, and the stability of colored paint is improved; after the hydroxypropyl-cellulose is added, the solid content of the color paste can be lowered on the basis of keeping original color paste viscosity, the oil absorbency of a pigment filler is lowered, and the settleability of the negative electrode electrophoretic paint color paste is enhanced; by adding the ferric oxide black, the using amount of the carbon black can be lowered, and meanwhile the salt fog resistance of a paint film is enhanced.

The invention discloses a tomato and garlic fragrance food digestion sweet potato chip. The tomato and garlic fragrance food digestion sweet potato chip is made by using the following raw materials, by weight, 200-250 parts of purple sweet potato, 10-20 parts of caraway, 17-18 parts of dried bean curd, 8-10 parts of garlic clove, 18-19 parts of tomato, 8-9 parts of lotus root starch, 1.6-2.2 parts of Matteuccia struthiopteris (L.) Todaro, 1.8-2.3 parts of chicken's gizzard membrane, 1.5-2.1 parts of Radix Astragali, sodium alginate, carboxymethyl cellulose, pectin, rice vinegar, salt, and a proper amount of monosodium glutamate, scallion and ginger. The tomato and garlic fragrance food digestion sweet potato chip furthest reserves the nutrition values of purple sweet potato, loses a small amount of anthocyanidins, has clear texture, crisp mouthfeel and no greasy feeling, has the unique potato fragrance of purple sweet potato, and also has the health functions of spleen activating, food digesting, qi benefiting and granulation promoting due to addition of Matteuccia struthiopteris (L.) Todaro, chicken's gizzard membrane and Radix Astragali.

The invention discloses a spicy purple sweet potato chip capable of resolving stagnation for tranquilization. The spicy purple sweet potato chip is prepared from the following raw materials in parts by weight: 200-250 parts of purple sweet potatoes, 8-12 parts of dry mushrooms, 17-18 parts of lettuces, 4-5 parts of shredded dried chilli, 16-19 parts of beef, 25-36 parts of strawberries, 2.8-3.3 parts of radix polygonati officinalis, 2.1-2.7 parts of cortex albiziae, 2.2-3 parts of radix morindae officinalis, and proper amounts of sodium alginate, carboxymethylcellulose, pectin, a 0.3%-0.4% CaC12 solution, a 0.1%-0.15% citric acid solution, salt and aginomoto. According to the invention, the nutrition of the purple sweet potatoes is preserved to the greatest degree, anthocyanin loss is small, the spicy purple sweet potato chip has clear textures, is crispy, has no oily feel, and has special purple sweet potato fragrance of the purple sweet potato, through the addition of foods such as radix polygonati officinalis, cortex albiziae and radix morindae officinalis, a healthcare function of the purple sweet potato chip for resolving stagnation for tranquilization and reinforcing kidney to strengthen yang is endowed.

The invention discloses eyesight-improving purple sweet potato slices with tea and wild jujube fragrance. The eyesight-improving purple sweet potato slices are prepared from the following raw materials in parts by weight: 200-250 parts of purple sweet potatoes, 10-14 parts of Pi Lou Chun, 27-28 parts of longan, 15-16 parts of pumpkin seeds, 15-15.5 parts of duck blood, 37-38 parts of soybean milk, 13-14 parts of oat kernels, 22-30 parts of wild jujube seeds, 1.3-2 parts of ginseng leaves, 2.6-2.7 parts of vitex leaves, 2.2-2.8 parts of goji berry fruits, an appropriate amount of sodium alginate, an appropriate amount of carboxymethyl cellulose, an appropriate amount of pectin, an appropriate amount of 0.1-0.15 percent citric acid solution, an appropriate amount of salt and an appropriate amount of monosodium glutamate. In the prepared eyesight-improving purple sweet potato slices, the nutritive value of the purple sweet potatoes is retained to the maximum degree with little anthocyanin loss, and the prepared eyesight-improving purple sweet potato slices are clear in texture, crisp in taste, are not greasy and have the special fragrance of the purple sweet potatoes. With the addition of the food materials including the ginseng leaves, the vitex leaves, the goji berry fruits and the like, the prepared purple sweet potato slices have the health-care functions of invigorating qi, benefiting lung, driving away summer heat, promote the secretion of saliva or body fluid, improving eyesight and tonifying liver.

The invention discloses youth keeping lotus leaf and pollen purple potato chips, which are prepared from the following raw materials in parts by weight: 200 to 250 parts of purple potatoes, 18 to 19 parts of coriander, 26 to 30 parts of duck, 13 to 18 parts of bitter gourd, 12 to 13 parts of lotus leaves, 23 to 24 parts of broken wild rose pollen, 13 to 14 parts of rice vinegar, 2 to 3 parts of subopposite milkwort herb, 1.6 to 2 parts of paeonia lactiflora, 2.4 to 2.5 parts of pleurospermum hookeri C.B.clarde var.thomsonii C.B.clarke and a proper amount of sodium alginate, carboxymethyl cellulose, pectin, salt and monosodium glutamate. According to the youth keeping lotus leaf and pollen purple potato chips, the nutritional value of purple potatoes is maximally maintained, and the purple potato chips are low in anthocyanin loss, have clear textures as well as potato fragrance peculiar to purple potatoes, and taste crispy and greaseless; due to the addition of food materials such as subopposite milkwort herb, paeonia lactiflora and pleurospermum hookeri C.B.clarde var.thomsonii C.B.clarke, the purple potato chips are endowed with the healthcare effects of regulating qi, invigorating stomach, relaxing tendons, activating collaterals, dispersing blood stasis and promoting digestion.

The present invention discloses an anti-aging fruit and vegetable purple sweet potato chip which consists of the following raw materials in parts by weight: 200-250 parts of purple sweet potatoes, 5-6 parts of lophatherum gracile, 12-13 parts of glutinous rice, 12-13 parts of spinacia oleracea, 10-17 parts of pear juice, 8-10 parts of allium macrostemon, 13-19 parts of Matcha green tea powder, 1.6-2 parts of licorice, 1.8-1.9 parts of dendrobium flower, 2-2.6 parts of polygonatum sibiricum, sodium alginate, carboxymethyl cellulose, pectin, 0.3%-0.4% CaCl2 solution, 0.1%-0.15% citric acid solution, and an appropriate amount of salt and monosodium glutamate; the anti-aging fruit and vegetable purple sweet potato chip of the present invention preserves the nutritional value of purple sweet potatoes to the maximum, enables less loss of anthocyanin, has clear texture, crisp mouth feel, non-greasy sense and unique potato fragrance of purple sweet potatoes, and by adding licorice, dendrobium flower, polygonatum sibiricum and other food ingredients, the purple sweet potato chip has health-care function of regulating qi and soothing nerves, nourishing kidney and moistening lung, supplementing spleen and benefiting qi, and preventing aging.

The invention discloses a pilose asiabell root-containing qi tonifying purple sweet potato chip. The pilose asiabell root-containing qi tonifying purple sweet potato chip is prepared from 200-250 parts by weight of purple sweet potato, 27-34 parts by weight of laver powder, 2-2.6 parts by weight of bletilla rhizome, 2.1-2.9 parts by weight of pilose asiabell root, 2-2.3 parts by weight of kelp, a proper amount of sodium alginate, a proper amount of carboxymethyl cellulose, a proper amount of pectin, a proper amount of a CaCl2 solution with a concentration of 0.3-0.4%, a proper amount of a citric acid solution with a concentration of 0.1-0.15%, a proper amount of table salt and a proper amount of monosodium glutamate. The pilose asiabell root-containing qi tonifying purple sweet potato chip retains a purple sweet potato nutrition value to the highest level, reduces an anthocyanidin loss, has clear texture, has no oily feel, has a unique sweet potato fragrance, and has a crisp taste. Through use of bletilla rhizome, pilose asiabell root and kelp food materials, the pilose asiabell root-containing qi tonifying purple sweet potato chip has health functions of supplementing middle-Jiao and boosting qi and invigorating spleen and tonifying lung.

The invention discloses lotus seed aloe purple potato chips for clearing away heart fire. The purple potato chips are prepared from the following raw materials in parts by weight: 200-250 parts of purple potatoes, 12-16 parts of fermented bean curd, 20-30 parts of chinese gooseberry, 13-19 parts of lotus seed core powder, 22.5-23 parts of aloe husks, 15-16 parts of chopped candied jujubes, 20-25 parts of pumpkin powder, 1.5-2.1 parts of ophiopogon roots, 1.2-2.3 parts of franchet peashrub flowers, 2-2.4 parts of oroxylum indicum, an appropriate amount of sodium alginate, an appropriate amount of carboxymethyl cellulose, an appropriate amount of pectin, an appropriate amount of a CaCl2 solution of 0.3%-0.4%, an appropriate amount of a citric acid solution of 0.1%-0.15%, an appropriate amount of lemon juice, an appropriate amount of salt and an appropriate amount of gourmet powder. The lotus seed aloe purple potato chips disclosed by the invention furthest preserve the nutrient value of the purple potatoes, anthocyan loss is small, the lotus seed aloe purple potato chips have clear grains, the mouth feel of the lotus seed aloe purple potato chips is crisp, and the lotus seed aloe purple potato chips are not greasy but have unique potato fragrance of the purple potatoes; besides, the food materials of the ophiopogon roots, the franchet peashrub flowers, the oroxylum indicum and the like are added, so that the purple potato chips disclosed by the invention have the health-care functions of nourishing lungs, smoothing livers, nourishing yin and promoting salivation.

The invention discloses a mint and rice fragrance depression relieving purple sweet potato chip. The mint and rice fragrance depression relieving purple sweet potato chip is made by using the following raw materials, by weight, 200-250 parts of purple sweet potato, 20-25 parts of shelled watermelon seed, 7-8 parts of mint leaf, 8-16 parts of lean meat, 25-27 parts of rice milk, 26-27 parts of quail egg liquid, 15-16 parts of seaweed powder, 2.4-3 parts of Chinese angelica, 2-2.6 parts of lotus leaf base, 2-2.3 parts of Cortex Albiziae, sodium alginate, carboxymethyl cellulose, pectin, 0.3-0.4% of a CaCl2 solution, 0.1-0.15% of a citric acid solution, salt, and a proper amount of monosodium glutamate. The mint and rice fragrance depression relieving purple sweet potato chip furthest reserves the nutrition values of purple sweet potato, loses a small amount of anthocyanidins, has clear texture, crisp mouthfeel and no greasy feeling, has the unique potato fragrance of purple sweet potato, and also has the health functions of depression reliving, mind tranquilizing, blood circulation invigorating, swelling eliminating, dryness moisturizing, intestine smoothing, center supplementing and qi boosting due to addition of Chinese angelica, lotus leaf base and Cortex Albiziae.

The invention discloses multi-flavor bubble potato chips and a preparation method thereof. The multi-flavor bubble potato chips comprise potatoes, modified citric acid, copper hydroxide, ammonia water and ethyl alcohol. When the multi-flavor bubble potato chips are prepared, a frying technology is used for twice, first-time frying is carried out on the surface of oil, acrylamide inhibitor powder is sprayed on the potato chips after frying, then second-time frying is carried out in an oil middle layer, the potato chips are fried in an oil phase, and the fried potato chips are deoiled in a nitrogen atmosphere, wherein the added acrylamide inhibitor is the modified citric acid; the citric acid and copper ammonia are complexed, so that the potato chips are salty when being tasted initially, the taste is changed into soda taste after the potato chips are chewed, and accompanied generated ammonium chloride enters the body and can further reduce phlegm and stop coughing; the potatoes are prepared into mashed potato, the mashed potato is subjected to 3D printing to form a thin film, potato slices are transferred into ethanol solution, anaerobic fermentation is performed by using saccharomycetes, and glucose can be converted into carbon dioxide and alcohol through fermentation, so that the bubble and ethanol taste of the potato chips is increased.

The invention discloses a bouquet rose purple sweet potato chip capable of nourishing yin. The bouquet rose purple sweet potato chip is prepared from the following raw materials by weight: 200 to 250 parts of purple sweet potato, 23 to 24 parts of rose wine, 12 to 13 parts of milk powder, 15 to 16 parts of dried lichee pulp, 8 to 14 parts of can syrup, 13 to 14 parts of rose petal, 7 to 11 parts of grape seed, 0.9 to 1.4 parts of Reinwardtia indica, 1.7 to 2.2 parts of donkey-hide gelatin, 2.4 to 2.5 parts of bamboo shoot shell and a proper amount of sodium alginate, carboxymethyl cellulose, pectin, a CaCl2 solution with a concentration of 0.3 to 0.4%, a citric acid solution with a concentration of 0.1 to 0.15%, salt and monosodium glutamate. According to the invention, the nutritive value of purple sweet potato is maximally retained, loss of anthocyanidin is small, and the prepared purple sweet potato chip has clear grains and crisp taste, is free of oily taste and presents potato fragrance unique to purple sweet potato; and addition of food materials like Reinwardtia indica, donkey-hide gelatin, bamboo shoot shell and like endows the prepared purple sweet potato chip with blood-enriching, yin-nourishing and dryness-moisturizing health care functions.

The invention discloses a scatter coating type oil-containing sediment treatment method, and belongs to the technical field of environmental treatment. According to the invention, oil pre-absorption coating balls can be innovatively introduced to perform pre-adsorption treatment on dispersed oil-containing sediments, and when the oil-containing sediments are scattered on the oil pre-absorption coating balls based on the gravity action of the oil-containing sediments, the surfaces of the oil pre-absorption coating balls are promoted to correspondingly deform so as to wrap the oil-containing sediments. Then, an oil removal agent released by the extrusion action adsorbs and recovers crude oil separated from the oil-containing sediments, the weight of the oil-containing sediments is reduced after adsorption treatment, the oil-containing sediments are spitted out by the oil pre-absorption coating balls under the action of elastic reset, the oil-containing sediments slide into the next procedure along with the oil pre-absorption coating balls, the oil removal rate of the sediments can reach 90% or above at the moment, and the oil removal pressure of the subsequent procedure is greatly reduced. Moreover, oil stains adsorbed on the oil pre-absorption coating balls are easy to recycle and extract, the treatment efficiency of the oil-containing sediments is remarkably improved, and the treatment cost is well controlled.

A method of reducing oil and/or fat uptake of a fried food comprises the steps of: A) contacting food i) with a batter comprising starch and a cellulose ether or ii) with a breading composition comprising a cellulose ether or iii) first with a batter comprising starch and then with a breading composition comprising a cellulose ether, B) contacting the battered or breaded food obtained in step A) with an aqueous liquid being different from the batter and breading composition in step A), C) optionally freezing the battered or breaded food obtained in step B), and D) frying the battered or breaded food obtained in step B) or C).