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64results about How to "Shorten kneading time" patented technology

Pellet comprising ethylene-alpha-olefin-non-conjugated polyene copolymer, method for producing thermoplastic elastomer, and method for producing pellet comprising ethylene-alpha-olefin-non-conjugated polyene copolymer

InactiveUS20060142437A1Excellent cross-linking reactivityShorten kneading timeOrganic dyesPlasticizerThermoplastic elastomer
A pellet comprising 100 parts by weight of an ethylene/α-olefin/non-conjugated polyene copolymer (A) containing a constitutional unit derived from non-conjugated polyene represented by a specific Formula, 1 to 150 parts by weight of a plasticizer (B) relative to 100 parts by weight of the above (A), and 0 to 30 parts by weight of a thermoplastic resin (C) relative to 100 parts by weight of the above (A), is obtained, and a vulcanized rubber or a thermoplastic elastomer which does not cause blocking and has excellent crosslinking reactivity and thus excellent properties can be prepared therefrom. According to a process for preparation of a thermoplastic elastomer using the above-mentioned pellet, a thermoplastic elastomer having excellent compression set or dispersibility can be economically and efficiently prepared. In particular, since it can be prepared continuously using a twin screw extruder, the process is excellent from an industrial viewpoint. According to a process for preparation of a pellet of an ethylene copolymer rubber composition according to the invention, it is possible to obtain a copolymer pellet which has a low degree of crystallinity, does not cause blocking, has excellent crosslinking reactivity and has carbon-carbon double bonds of excellent crosslinking reactivity.
Owner:MITSUI CHEM INC

Mulberry leaf green-tea and preparation technology thereof

ActiveCN108432923AThe particles are tight and strongDark green oily colorTea substituesEpigallo-catechin gallateBiology
The invention provides mulberry leaf green-tea and a preparation technology thereof, and specifically relates to the technical field of tea preparation. The preparation technology of the mulberry leafgreen-tea comprises the following steps: a. Picking fresh mulberry leaves; b. withering the picked mulberry leaves; c. cutting the withered mulberry leaves into strips; d. carrying out drum fixation;e. carrying out spreading-cooling; f. carrying out secondary microwave fixation; g. carrying out cooling and water-regaining; h. carrying out rolling; and i. carrying out stir-frying and shaping. Thestep of withering moisture in the mulberry leaves, the fixation temperature and the rolling methods in the preparation technology are optimized so that the prepared mulberry leaf green-tea has uniquecharacteristic varietal aroma of mulberry leaves, and is tight and compact in granules, dark green and oily in color and lubricant in color and luster, yellowish green, translucent and bright in soupcolor, sweet and pure in taste, and mellow in after taste; moreover, the preparation technology of the mulberry leaf green-tea is stable and controllable in preparation processes, high in productionefficiency, and suitable for large-scale production.
Owner:柳城县国营伏虎华侨农场茶厂

Rosemary flower tea and preparation method thereof

The invention belongs to the technical field of tea processing, and particularly relates to a rosemary flower tea and a preparation method thereof. The rosemary flower tea is prepared by scenting leaves and fresh flower of rosemary and compounding lemon, mint leaves, hawthorn and licorice, and has the characteristics of coolness, sweetness, strong fragrance, soft taste and the like. In the preparation process of the rosemary flower tea, before an enzyme-deactivating process in production of a rosemary tea blank, processes of soaking sodium glutamate and performing microfermentation are added, so that the amino acid content of the rosemary flower tea is increased and the nutritional quality of the rosemary flower tea is improved; by a low-temperature, high-dampness and constant-temperature enzyme-deactivating process, enzymes in rosemary can be effectively destroyed; in combination of room-pressure rolling and pressurized rolling, the rolling time is shortened, so that cells can be sufficiently crushed; a drying process is performed before and after scenting respectively so as to ensure the final quality of the rosemary flower tea; after scenting and compounding, an intermittent microwave drying process is performed so as to improve the leaching rate of water-soluble substances in the final rosemary flower tea; the preparation method is reasonable in process; the rosemary flower tea is nutritional and good in color; nutritional components in the rosemary flower tea can be effectively retained; the leaching rate of nutrients in the brewing process can be improved.
Owner:湖南省雅迭香科技有限公司

Use of Ozone for Improving Kneading

The object of the present invention is a new method for kneading dough containing soft wheat flour, conducted in the presence of ozone and using at least one mechanical agitator (“fraser”). The dough so produced may be used to manufacture finished cereal bakery products such as loaves or related products (raised pizza dough for example).A further object of the invention is new kneading devices adapted for kneading in the presence of ozone.
Owner:GREEN TECHNOLOGIES SARL

Blending tea and processing method thereof

The invention discloses blending tea and a processing method thereof, and belongs to the field of tea processing. The blending tea is obtained by blending cleyera lipingensis green tea with black tea,green tea or dark green tea, wherein the cleyera lipingensis green tea is prepared by processing tender shoots of fresh cleyera lipingensis leaves and fresh leaves through a green tea processing method. According to the processing method, the cleyera lipingensis green tea is blended with after-fermentation dark green tea, the content of catechinic content in the fermented dark green tea can be increased, the content of caffeine can be lowered, the shortcoming of dark green tea of being bitter in taste is overcome, and the new tea product which has the advantages of being tolerant to storage,mellow in mouthfeel, capable of achieving an excellent afterwaste effect and sweet in smell is obtained. The blending tea is a new plant beverage on the market, other competitive products of the samekind do not exist, and the economic benefit of the blending tea is very obvious.
Owner:QINGYUAN POLYTECHNIC

Organic tea leaf production system

PendingCN111869758AIncrease relative motion and frictionImprove the effectConveyorsPre-extraction tea treatmentTea leafThreaded rod
The invention relates to the field of tea leaf processing, and discloses an organic tea leaf production system. The organic tea leaf production system comprises a fixation device, a rolling device, afragrance improving device, a drying device and conveying devices arranged between adjacent devices, which are arranged in sequence, wherein the rolling device comprises a machine frame, and a rollingdisc, a kneading barrel, a driving mechanism and a pressurizing mechanism which are arranged on the machine frame; and a plurality of edge bones are arranged on the rolling disc. The organic tea leafproduction system is characterized in that a circle of limiting groove is formed in the outer wall of the kneading barrel, and the driving mechanism is connected to the limiting groove in a sliding mode; a circle of driving teeth are arranged at the lower part of the outer wall of the kneading barrel, and an arc-shaped driving rack capable of being meshed with the driving teeth is arranged on therolling disc; and the pressurizing mechanism comprises a supporting piece fixedly connected with the driving mechanism, a threaded rod is vertically and slidably connected to one end away from the driving mechanism, of the supporting piece, a gland is fixedly connected to the bottom end of the threaded rod, a pressing thread is arranged on the side wall of the gland, and an internal thread capable of being meshed with the pressing thread is arranged on the inner wall of the kneading barrel. Step-by-step pressurization can be achieved, and the rolling efficiency is improved.
Owner:道真仡佬族苗族自治县渝信有机茶叶有限公司

Making technology of spring tippy tea

InactiveCN105901185AIncrease damage rateEasy to knead into stripsPre-extraction tea treatmentTea flavoringProcess engineeringTea leaf
The invention relates to the field of tea processing, in particular to a making technology of spring tippy tea. The method comprises the procedures of picking, vacuum freezing, withering, leaf selecting, vacuum microwave fixing, spreading for cooling, rolling, deblocking, shaping and the like. According to the making technology, the traditional rolling time is shortened to 6-10 min from original 20-25 min, the spring tippy tea made in the time period is pure in taste, reduced in bitter taste and suitable for consumption of modern urban crowds, the appearance is light green in color and luster, full of fluff and more attractive, the commodity appearance aesthetic feeling is enhanced, market evaluation is good, the tea making yield per unit time is increased, and electric charge and labor charge are reduced.
Owner:YIDU YULU TEA CO LTD

Black tea processing method capable of increasing cell breakage rate

InactiveCN106472721AIncreased damage rateSame starting point of fermentationPre-extraction tea treatmentChemistryCamellia sinensis
The invention discloses a black tea processing method capable of increasing a cell breakage rate. The black tea processing method comprises the following working procedures of picking fresh camellia sinensis leaves, performing withering, performing rolling, performing fermentation and performing drying, wherein before withering, a potassium silicate solution of which the concentration is 0.1-0.6mmol / L is sprayed on picked fresh leaves, and a liquor ratio is 100g to (1-5)ml. According to the black tea processing method disclosed by the invention, the cell injury rate during rolling can be increased, the rolling time can be shortened, consistent tea leaf fermentation starting points is guaranteed, and the condition that theaflavin and thearubigins are converted into theabrownin due to excessive fermentation is avoided. After the black tea prepared by the black tea processing method disclosed by the invention is brewed, tea soup is pleasant in fragrance, rich in taste and bright in color.
Owner:广西神海云峰农业综合开发有限公司

Horizontal tea twisting machine

The invention discloses a horizontal tea twisting machine. The horizontal tea twisting machine comprises a rack and a twisting cylinder, wherein the bottom of the twisting cylinder is fixedly connected with the rack, arc plates are annularly arranged in the twisting cylinder at equal intervals, first twisting ribs are arranged on the outer sides of the arc plates, second twisting ribs are arrangedon the inner wall of the twisting cylinder, inner twisting assemblies are arranged in the arc plates, the inner twisting assemblies are connected with a main shaft, the inner walls of two ends of thearc plates are movably connected with the main shaft, one end of the main shaft is connected with the twisting cylinder through the rotating seat, the outer ring of the other end of the main shaft ismovably sleeved with the outer shaft, the end of the outer shaft is connected with the frame, the outer side wall of the frame is connected with the ends of the arc plates through connecting rods, the main shaft and the end of the outer shaft are connected with a power assembly, and a feeding hole and a discharging hole are formed in the two ends of the twisting cylinder; the twisting cylinder ishorizontally placed, and the main shaft drives the arc plates to rotate so as to drive the tea leaves to rotate, so that the first twisting ribs and the second twisting ribs act, the inner twisting assemblies perform dual twisting on the tea leaves, the twisting time is shortened, the twisting efficiency is high, the tea leaves are twisted thoroughly, and the twisting is uniform.
Owner:安徽省霍山县永宏茶业有限公司

Intermittent same-direction vacuum mechanical premixing preparation method for spaceflight ablation heat-proof chopped fiber/phenolic aldehyde premix

The invention provides an intermittent same-direction vacuum mechanical premixing preparation method for a spaceflight ablation heat-proof non-conductive chopped fiber/phenolic aldehyde premix. The method is characterized in that firstly, by using intermittent mechanical premixing, that is, multi-cycle short-time kneading, fibers can be completely infiltrated by resin, moreover, the uniformity of the premix can be ensured, and the problem that the fibers are damaged due to too long kneading time can be avoided; secondly, by using same-direction mechanical premixing, the collision intensity and collision frequency of dispersion system molecules are reduced, and phase separation, sedimentation, precipitation and the like are prevented; and thirdly, vacuum mechanical premixing is used, and after multi-cycle kneading, dealcoholization treatment is performed in a vacuum state, such that it is ensured that the glue content does not generate gradient changes when the premix is aired. According to the method, compared with a manual premixing method, the intermittent same-direction mechanical premixing method has the advantages that the number of operators is reduced by 71.4%; the resin content uniformity is superior to that of the manual premixing method; the mechanical property of a composite material is equivalent to that of a composite material obtained by premix mould pressing through the manual premixing method; and the premix has no glue content difference in a vertical direction.
Owner:北京元蛋复合材料有限公司
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