101results about How to "Single raw material" patented technology

The invention relates to a preparation method for a particle diameter controllable millimeter-scale polyurea monodisperse microsphere. The preparation method comprises the following steps: isocyanate compound is adopted as a monomer and is squeezed through syringe needles or capillary tubes to form liquid drops and the liquid drops are added into water or a polyamine aqueous solution for sedimentation and polymerization; during the settlement process of the liquid drops, the monomers on the surfaces of the liquid drops react with the water or the polyamine aqueous solution rapidly to form a gelatin layer or callus and the stability of particles is maintained. According to the method, as water is adopted as the dispersion medium, no pollution is generated; the polymerization reaction can be conducted under lower temperature, the equipment is simple and the manufacturing cost is low; the obtained microsphere is free from residual monomer and the post-processing is simple; no surface modified agent or pore-foaming agent is needed, porous polyurea microsphere with rich amino on the surface is prepared in one step; the method can be used in the fields of enzyme immobilization, chemocatalysis, dye, adsorption and separation of heavy metal ions and the like.

The invention relates to a method for preparing micro-sized monodisperse polyuria microspheres. The method comprises the following steps of: adding a mixed solvent of water and acetone and a diisocyanate compound monomer to a reaction flask at room temperature, wherein the weight ratio of the water to the acetone is 2/8-6/4, and the diisocyanate compound monomer accounts for 0.5-10.0 percent of the total weight of a mixed system; hermetically shaking up; putting in a constant-temperature water-bath vibrator; performing a polymerization reaction under the conditions that the vibration frequency is 70-150 times per minute and the temperature is 20-80 DEG C; and performing centrifugal separation and drying on a product after polymerization is ended to obtain the micro-sized monodisperse polyuria microspheres. According to the method for preparing the micro-sized monodisperse polyuria microspheres, precipitation polymerization is performed under the vibration condition by using only one monomer, thereby, the process is simple, the raw materials are single, the consumed reaction time is short, the monomer can be completely converted, and the yield of the microspheres can reach at least86 percent. All the microspheres are clean in surface and contain a large amount of amido and can be used for the field of protein adsorption and separation, enzyme immobilization and chromatographicanalysis.

The invention discloses a probiotic foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared probiotic foodstuff has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses freeze-dried tablets and a preparation method thereof. According to preparation method of the freeze-dried tablets, a functional leavening agent, functional germinated brown rice, Chinese herbal medicine extracts with ambient temperature stress resistance, and a stabilizer capable of effectively improving stability are added in the yoghurt fermentation process; through the adoption of a variable-temperature yoghurt fermentation technology, the propagation of lactic acid bacteria is maximized, and the ambient temperature stress resistance of lactic acid bacteria is improved; yoghurt and fruit puree are pre-processed by adopting a non-thermal processing technology, so that the sundry bacteria contamination is prevented during the process, the juice yield of fruit juice is increased, the content of soluble cellulose of the fruit puree is increased, and the browning of the fruit puree is prevented; in addition, a freezing protecting agent scientifically compounded and having better anti-freezing effect is added during the mixing of the yoghurt and fruit puree; finally, the freeze-dried tablets which are delicate in mouth feel, uniform in texture, stable in state, great in quantity of live bacteria, good in functionality and long in shelf life. The content of live bacteria in the freeze-dried tablets is 1.55*10<11>-2.52*10<11> CFU/g, and the shelf life is 30-36 months at the normal temperature.

The invention discloses a freeze-dried foodstuff and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit paste so as to prevent infection with infectious microbes in preparation process, improve fruit juice yield, increase the content of soluble cellulose in the fruit paste and prevent browning of the fruit paste; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit paste and the yoghurt. Eventually, the prepared freeze-dried foodstuff has fine mouthfeel, uniform texture, stable state, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.55 * 10<11> to 2.52 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a preparation method of perovskite single crystals. The perovskite single crystals are CsPbBr3 perovskite single crystals or CsPb2Br5 perovskite single crystals, and the perovskite single crystals are in the shape of sheet or rod. A preparation method comprises the following steps: cleaning a single crystal growth substrate, wherein respectively carrying out ultrasonic treatment on the substrate for 15-30 minutes with acetone, 70%-80% ethanol and deionized water, taking out the substrate, and drying the substrate in a drying oven overnight to obtain a single crystal growth substrate; preparing a perovskite precursor solution, wherein dissolving CsBr and PbBr2 in hydrobromic acid or dimethyl sulfoxide according to the proportion of 1/1-1/4, controlling the concentration of CsBr to be 0.06 mol/L to 0.3 mol/L, the concentration of PbBr2 to be 0.06 mol/L to 0.3 mol/L, and obtaining a perovskite precursor solution; and preparing the perovskite single crystals, namelypreheating the perovskite precursor solution to 80-95 DEG C, dripping the perovskite precursor solution on the substrate, and removing the solvent to obtain the perovskite single crystals. The methodis simple to operate and low in operation process difficulty, and the components and morphology of the perovskite single crystals are adjustable.

The invention relates to a method for preparing micro-sized monodisperse polymer microspheres in static condition. The method comprises the steps that diisocyanate monomers and a water-acetone mixed solvent are added into a reaction bottle, wherein the mass ratio of water to acetone ranges from 20/80 to 60/40, and the diisocyanate compound accounts for 0.5-13.0% of the total mass of the polymerization system; after the reaction bottle is sealed and the mixed solvent is shaken up, the reaction bottle is placed in thermostatic waterbath of 20-80 DEG C for polymerization; after polymerization, the products are centrifugalized and dried to obtain the micro-sized monodisperse polyurea microspheres. The method for preparing micro-sized monodisperse polymer microspheres in static condition has the advantages that one monomer is used for precipitation polymerization completely in static condition without any stirring or oscillation, so that the reaction time is short, the monomer can be transformed completely, the yield of microspheres is high, and the operation is simple; the method is conducive to scale production of monodisperse microspheres; and the produced microspheres have clean surfaces and a large amount of amido, and can be used in various fields of protein adsorption and separation, enzyme immobilization, chromatographic analysis and the like..

The invention discloses a fruit and vegetable lactic acid bacteria tablet and a preparation method thereof. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit and vegetable puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the fruit and vegetable juice production yield is increased, the content of soluble cellulose in the fruit and vegetable puree is increased, and browning of the fruit and vegetable puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit and vegetable puree and the yoghourt are mixed. The finally prepared fruit and vegetable lactic acid bacteria tablet is delicate in taste, uniform in texture, stable in state, natural in quality, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.75*10<11>-2.55*10<11> CFU/g, and the quality guarantee period is 30-36 months at the room temperature.

The invention relates to a high-yield preparation method of functional monodisperse polyurea microspheres. The method adopts a precipitation polymerization process and comprises the following step: with water and acetonitrile as solvents and isophorone diisocyanate as monomers, reacting isocyanate with the water to prepare the monodisperse polyurea microspheres with rich amine groups on the surfaces. According to the method, single raw material is used, the reaction time is short, the monomers are completely converted, and the monomer content and the microsphere yield during preparation of the monodisperse microspheres are remarkably increased; the microsphere preparation process can be carried out in a complete standing condition, the functional polyurea microspheres can be obtained in one step without any surface modification, the process is simple, and the obtained microspheres can be used in the fields of enzyme immobilization, chemical catalysis, chromatographic analysis and the like.

A sliding sprue brick for metallurgical casing features that at least its surficial working layer is prepared from high-Al2O3 refractory aggragate (75-98 wt.%) and metallic microparticles (2-25 wt% whose smelting point is less than 1000 deg.C through mixing and calcining at 400-1300 deg.C in neutral or reductive atmosphere. Its advantages are high resistance to oxidization, corrosion, heat shock and high-temp water, and high strength.

The present invention discloses a freeze-dried fruit and vegetable yogurt tablet and a preparation method thereof. Functional fermenting agents, germinated brown rice, Chinese herbal extract with resistance to cold and heat stress and stabilizers which can effectively enhance stability are added in the yogurt fermentation process; lactic acid bacteria proliferation can be maximized through variable-temperature yogurt fermentation technology to improve the resistance to cold and heat stress of the lactic acid bacteria; non-thermal processing technology is used for the pretreatment of yogurt and fruit and vegetable pulp in order to prevent mixed bacterium contaminants in the fermentation process, improve juice yield of the fruit and vegetable pulp, increase soluble cellulose contents of the fruit and vegetable pulp, and protect the fruit and vegetable pulp from browning; scientifically formulated cryoprotectants with better anti-freezing effect are added when the fruit and vegetable pulp is mixed with the yogurt; and the freeze-dried fruit and vegetable yogurt tablet is finally obtained. The freeze-dried fruit and vegetable yogurt tablet is fine and smooth in mouthfeel, uniform in texture, stable in state, natural in quality, high in viable bacteria counts (1.75 * 10<11> - 2.55 * 10<11> CFU/g), strong in functionality and long in shelf life (30-36 months at room temperature).

The invention relates to a jelly meat steaming method, in particular to a pig skin jelly meat steaming method. The c meat preparing method has a long history, but there are two traditional methods: one method is to prepare the pig skin jelly meat from pork skin powder, and the process of the method is simple, but the pig skin jelly meat is not popularized because of low appearance quality and poor mouthfeel of the product; and the other method is to prepare the pig skin jelly meat from pork skin, the products containing an edible gelatine, a pigment and the like to different extent are not purely natural, and the pork skin jelly product is processed by cooking in water and is yellowish and has low quality and palatability due to the gelatinization of jelly meat during the long-term contact with a pot. The pig skin jelly meat steaming method comprises the following steps of: 1, cooking pig skin; 2, cutting the pig skin into strips; 3, adding water into the strips; 4, steaming the strips; 5, adding salt and sauce into the strips; and 6, cooling and packing the product. Due to single raw material, no addition of additivessuch as the edible gelatine and the pigment, and high requirements on cleaning and degreasing of the pork skin, the product has the advantages of high cool degree, good colour for stimulating appetite and high palatability.

The invention discloses a Cu2O/TiO2 photocatalyst on a glass substrate and a preparation method and application of the Cu2O/TiO2 photocatalyst. The Cu2O/TiO2 photocatalyst consists of the following components in percentage by weight: 0.1 to 50 percent of Cu2O and the balance of TiO2. The preparation method is simple; raw materials are single; the cost is relatively low; equipment cannot be corroded; the raw materials are readily available; the recycling rate is high; the Cu2O/TiO2 photocatalyst is relatively high in degrading rate when being applied to photocatalysis of methylene blue solution; secondary pollution can be avoided; and the Cu2O/TiO2 photocatalyst is suitable for industrial production and application and has a relatively good market prospect.

The invention discloses an enzymatic method for preparing L-xylose and belongs to the field of bioengineering. In the method, 2-keto-L-gulonic acid is dissolved in a buffer containing magnesium ions and thiamine pyrophosphate, and pyruvate decarboxylase is added to the buffer for an enzyme-catalyzed reaction at a suitable temperature. After the end of the reaction, the production of the L-xylose is proved by a high performance liquid chromatograph. A new method for producing the L-xylose is found. The method is low in raw material cost, has no pollution to the environment, and has important economic and social benefits.

The invention discloses a yoghourt slice and a preparation method thereof. In the fermentation process of yoghourt, a functional fermentation agent, functional sprouted cargo rice, Chinese herb extracts with cold and hot sensitivity resistance, and a stabilizing agent capable of effectively improving stability are added; the yoghourt is fermented under dynamic temperatures, so that the proliferation of lactic acid bacteria is maximized, and the cold and hot sensitivity resistance of the lactic acid bacteria is improved; a non-hot processing technique is adopted for pretreating the yoghourt and the pulp of fruits and vegetables so as to prevent microbial contamination during the process, increase the juice yield of the pulp of the fruits and the vegetables, increase the content of soluble cellulose in the pump of the fruits and the vegetables, and prevent the pulp of the fruits and the vegetables from generating brown stains; a refrigerating protective agent which is scientifically compounded and has a better refrigerating resistant effect is added while mixing the pulp of the fruits and the vegetables as well as the yoghourt. Finally, the prepared yoghourt slice is fine and smooth in mouth feel, homogeneous in texture, stable in state, natural in quality, high in viable count, high in functionality, and long in quality guarantee period, and the viable count is 1.75 *1011-2.55 *1011CFU/g. Under the normal atmospheric temperature, the quality guarantee period of the yoghourt slice is 30-36 months.

The invention discloses an ultrasonic-based quick manganese-doped perovskite quantum dot preparation method. A manganese-doped perovskite quantum dot refers to Mn:CsPb(Br/Cl)3. The preparation methodincludes steps: (1) respectively dissolving PbBr2, Cs(AC) and MnCl2 4H2O into DMF to obtain reactant precursor solution; (2) sequentially dropwise adding the precursor solution of PbBr2 and Cs(AC) inthe step (1) into stirred oleic acid, n-octylamine and n-hexane mixed solution, wherein as reaction time grows, the solution becomes white emulsion, so that the CsPbBr3 perovskite quantum dot is prepared; (3) dropwise adding the MnCl2 precursor solution in the step (1) into the CsPbBr3 perovskite quantum dot solution prepared in the step (2) by a rate of 20-60 drops per minute, wherein the whole reaction is quickly transferred into an ultrasonic apparatus to carry out. The method is simple in preparation process and short in production period, the precursor solution is high in stability and reusable, and suitableness for industrial popularization is realized.

The invention discloses a preparing method of ATO nanometer solid ball, bar and hollow ball, which comprises the following steps: adopting elemental carbon powder and nanometer ATO powder as raw material; making Ar as carrier gas; using CVD method; setting the heating temperature at 1000-1200 Deg C for 1.0-2.5h; reacting with argon with flow quantity at 30-70sccm to obtain the product.

The invention discloses a fruit and vegetable probiotic tablet and a preparation method thereof. In the fermentation process of yoghourt, a functional starter, germinated brown rice, Chinese herbal medicine extract with anti-heat-and-cold irritability and a stabilizing agent capable of effectively enhancing stability are added; temperature-varying yoghurt fermentation enables propagation of lactic acid bacteria to be maximized and anti-heat-and-cold stress capability of lactic acid bacteria to be improved; non-thermal processing technology is employed for pretreatment of yoghurt and fruit and vegetable pulp so as to prevent infection with infectious microbes in preparation process, improve juice yield of the fruit and vegetable pulp, increase the content of soluble cellulose in the fruit and vegetable pulp and prevent browning of the fruit and vegetable pulp; and a scientifically compounded cryoprotectant with good anti-refrigeration effect is added during mixing of the fruit and vegetable pulp and the yoghurt. Eventually, the prepared fruit and vegetable probiotic tablet has fine mouthfeel, uniform texture, stable state, natural quality, a great number of live bacteria, strong functionality and long shelf life, wherein the content of the live bacteria is 1.75 * 10<11> to 2.55 * 10<11> CFU/g, and the shelf life is 30 to 36 months at normal temperature.

The invention discloses a fruit puree tablet containing probiotics and a preparation method for the fruit puree tablet. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the juice production yield is increased, the content of soluble cellulose in the fruit puree is increased, and browning of the fruit puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit puree and the yoghourt are mixed. The finally prepared fruit puree tablet containing the probiotics is delicate in taste, uniform in texture, stable in state, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.55*10<11>-2.52*10<11> CFU/g, and the quality guarantee period is 30-36 months at the room temperature.

The invention provides a Cu2O/MgO catalyst used for cyclohexanol dehydrogenation to synthesize cyclohexanone, and a preparation method of the catalyst. The catalyst contains the following components by weight percentage: Cu2O nanoparticles 1 to 50%, and MgO carrier in balance. The Cu2O/MgO catalyst provided by the technical scheme of the invention only contains Cu2O and MgO carrier, so that Cu2O particles with a nano-scale size have good dispersity on the carrier surface. The test shows that the Cu2O/MgO catalyst has higher cyclohexanol conversion rate and cyclohexanone selectivity when being used in cyclohexanol dehydrogenation to synthesize cyclohexanone.

The invention discloses a lactobacillus food and a preparation method thereof. The preparation method is characterized in that in yoghourt fermentation, a functional starter, germinated brown rice, Chinese herbal medicine extract with hot-cold resistance irritability and a stabilizing agent for effectively improving stability are used; through temperature-variable yoghourt fermentation, lactobacillus proliferation is maximized and lactobacillus hot-cold resistance irritability is improved; yoghourt and fruit and vegetable slurry are pre-treated by a non-thermal processing method so that mixed bacterium infection in the process is prevented, a fruit and vegetable slurry juice yield and fruit and vegetable slurry soluble cellulose content are improved and fruit and vegetable slurry browning is prevented; and in mixing of fruit and vegetable slurry and yoghourt, a scientifically compounded cryoprotectant with good anti-refrigeration effects is used. The lactobacillus food has a fine taste, uniform texture, stable state, natural quality, high living bacterium quantity, strong functionality and a long quality guarantee period, has living bacterium content of 1.75*10<11> to 2.55*10<11> CFU/g and has a quality guarantee period of 30-36 months at a normal temperature.

The present invention discloses a fruit pulp food containing lactobacillus and preparation method thereof. According to the preparation method, functional leaven and germinated brown rice, a Chinese herbal extract with resistance to cold and hot stress, and a stabilizer which can effectively enhance the stability are added during the yogurt fermentation process; variable temperature yogurt fermentation process can maximize the proliferation of lactobacillus and enhance the cold and hot stress resistance of lactobacillus; pretreatment of yogurt and fruit pulp by non-thermal processing technology is adopted so as to prevent the bacterial infection during processing, increase the fruit juice yield and the content of soluble cellulose in the fruit pulp, and prevent the browning of fruit pulp; and a scientifically compounded cryoprotectant with a good antifreeze effect is added during the mixing of fruit pulp with yogurt. A fruit pulp food with delicate taste, uniform texture, stable state, high viable count, good functionality and long shelf life is finally obtained. The viable count is 1.55*10<11> to 2.52*10 <11> CFU/g, and the shelf life at room temperature is 30 to 36 months.

The invention discloses a method to compound tetrahydrofuran catalyzed by particle solid super strong acid that includes the steps of adding catalyst, heating, adding nitrogen gas, adding 1,4-butanediol butylene glycol, compounding result, post processing, fractionation and purifying. The invention has advantages of high catalyzing efficiency, low reaction temperature, single raw material, high yield, low cost, etc.

The present invention belongs to the technological field of functional materials, and specifically relates to a material of controllable rate of infrared emission and the preparation method. In the present invention, the crystals of halogen salt category of infrared transparence and of different particle sizes are used as dispersant; the resin of infrared transparence is used as dispersion medium; the adjustment of crystal type, particle size and concentration can be used to control the micro structure of infrared transparent material, so as to control the rate of infrared emission of the material. The method is simple and effective; the preparation is convenient; and the method is a common preparation method of materials of controllable rate of infrared emission.

The invention discloses a fruit puree food and a preparation method thereof. According to the preparation method, a functional fermenting agent, germinated brown rice, a Chinese herbal medicine extract resistant to cold and heat stress, and a stabilizing agent capable of effectively improving the stability are added in a yoghourt fermentation process; through a variable temperature yoghourt fermentation process, the multiplication of lactic acid bacteria can be maximum, and the ability resistant to cold and heat stress of the lactic acid bacteria is improved; yoghourt and fruit puree are preprocessed through a non-thermal processing technology, so that bacterium infection in the process can be avoided, the juice production yield is increased, the content of soluble cellulose in the fruit puree is increased, and browning of the fruit puree is prevented; a cryoprotectant which is scientific in compounding and higher in freezing resistance effect is added when the fruit puree and the yoghourt are mixed. The finally prepared fruit puree food is delicate in taste, uniform in texture, stable in state, large in quantity of living bacteria, high in functionality and long in quality guarantee period; the quantity of the living bacteria is 1.55*10<11>-2.52*10<11> CFU/g, and the quality guarantee period is 30-36 months at the room temperature.