2results about How to "Sufficient water absorption" patented technology

The invention provides acid-resistant gel as well as a preparation method and application thereof. In order to solve the problems that the traditional weight-reducing medicine and the existing weight-reducing equipment permanently injure the body and endanger life health, and most of hydrogel cannot meet the acid tolerance and high expansion rate, the invention provides the edible acid-resistant gel with high expansion rate. The acid-resistant gel is composed of a core-shell structure, firstly, ionic cross-linking is carried out through electrostatic interaction to form a'core 'of an inner layer, and then secondary cross-linking is carried out outside to form a'shell'. The acid-resistant gel disclosed by the invention has the function of stably expanding in an acid environment on the premise of meeting the requirements of biocompatibility and biodegradability, can be used as a new material for replacing medicines and implantation equipment, and has a wide prospect.

This invention relates to the field of noodle processing technology, specifically to a type of buckwheat noodle and its preparation method. The raw materials for this noodle include sweet buckwheat flour, bitter buckwheat flour, quinoa flour, and yam flour, with the addition of gallic acid, chili straw ash extract, and appropriate amounts of salt, sodium bicarbonate, and warm water. All raw materials undergo screening and processing, and the chili straw ash extract is prepared according to a specific process. The preparation method includes eight steps: raw material pretreatment, dough mixing, proofing, rolling and cutting, pre-drying, steaming and shaping, cooling and drying, and packaging and storage. The process parameters for each step are optimized. This invention uses a combination of gallic acid and chili straw ash extract as a natural improver to solve the problems of poor elasticity, easy breakage, and mushy soup production in buckwheat noodles. It combines various grain flours to achieve nutritional balance, a chewy texture, and no chemical additives. The process is simple, suitable for industrial production, and effectively extends the shelf life.