2results about How to "Reduced pore volume" patented technology

This invention belongs to the field of food processing technology, specifically relating to a processing technology for low-fat meat products based on gelation technology. The process includes: dispersing polysaccharide gel components and microcrystalline cellulose in water, heating to swell, and then cooling to form a composite gel system; introducing air bubbles through mechanical stirring and controlling temperature to solidify and form a porous gel; improving pore wall stability through low-temperature regulation and gel aging treatment; obtaining micron-sized porous gel particles through low-shear granulation; vacuum impregnating a high-viscosity hydrophilic polysaccharide solution with shear-thinning properties under reduced pressure; mixing the obtained porous gel particles with minced meat, shaping, and heating to obtain the low-fat meat product. This invention, by constructing a porous gel structure to store lubricating factors, achieves gradual release during chewing. Without adding any exogenous oils, the coefficient of friction is reduced by more than 20%, effectively solving the technical problems of dry texture and poor lubricity in low-fat meat products, and has good industrial application prospects.

This invention discloses a high-temperature resistant pigment and its preparation method, comprising the following raw materials in parts by weight: 20-60 parts pigment; 10-20 parts modified titanium dioxide; 2-8 parts rare earth oxides; 5-15 parts dispersant; 2-6 parts coupling agent; and 10-20 parts water. The modified titanium dioxide comprises titanium dioxide, maleic anhydride-grafted polypropylene, tetraethyl orthosilicate, silica sol, and ethanol. This invention provides the advantage of high-temperature resistant pigment.