5results about How to "Sufficient water absorption" patented technology

The invention relates to a preparation method of high-protein recombinant rice capable of being rehydrated quickly. The main component of the recombinant rice is broken rice, and auxiliary materials comprise high-amylose corn starch, wheat protein, pea protein, guar gum and monoglyceride which are uniformly mixed in proportion. Wherein the addition amount of the high amylose corn starch is 0.5-5%, the addition amount of the wheat protein and the addition amount of the pea protein are both 5-15%, and the addition amount of the guar gum and the addition amount of the monoglyceride are both 0.05-0.2%. The recombinant rice obtained by the preparation method is short in rehydration time, proper in taste, high in protein content and strong in satiety, has the characteristic of slow digestion, effectively solves the problems of overlong rehydration time, half-cooked taste, poor taste and the like of the existing recombinant rice product in the cooking process, and meets the requirements of high-protein diet and low digestion rate of specific people.

The invention relates to the technical field of water and fertilizer mixing, in particular to a water and fertilizer mixing device for medicinal material planting. Comprising a frame body; the mixing shell is arranged on the frame body; the feeding pipeline is communicated with the upper part of the mixing shell; the water inlet pipe is arranged on the mixing shell; the middle shell is arranged on the mixing shell; the first fixed shell is arranged at the upper part of the mixing shell, and the first fixed shell is communicated with the middle shell through a through hole; the feeding mechanism is arranged in the mixing shell and is used for premixing various materials in the process of simultaneously entering the mixing shell; the stirring mechanism is arranged in the mixing shell and is used for stirring the materials in a reciprocating pressing manner. By means of the middle shell and the first fixed shell which are communicated with each other, water is in pre-contact with straw in the feeding process, the straw absorbs part of water firstly, the density of the straw is increased, the situation that follow-up straw directly makes contact with water, and consequently floating and surging are caused is avoided, and therefore the mixing difficulty is reduced.

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.

The present invention provides a rotary cutter, which relates to the field of household appliances. The rotary cutter comprises: a body, which extends along a first direction; a first toothed member, which extends from an edge surface of the body toward a second direction, and the second direction is substantially perpendicular to the first direction; wherein the first toothed member has a side surface connected to an edge surface of the body, and the angle between the side surface of the first toothed member and the edge surface is a preset angle. The rotary cutter can increase the speed of food agglomeration. The present invention also provides a food processing device using the rotary cutter, which can increase the speed of food agglomeration.