66results about How to "Wide variety of products" patented technology

The invention provides a chocolate combination for coating frozen beverages; the combination includes 20-55 parts by weight of xylitol, 40-55 parts by weight of grease, 5-30 parts by weight of non-fat milk solids and 0.2-0.6 part by weight of emulsifier; the invention also provides a method for coating frozen beverages with the chocolate combination and the obtained frozen beverages with the coating prepared by the chocolate combination. Due to special formula adjustment of the invention, the formed chocolate coating can achieve excellent moisture resistance.

The invention discloses a preparation method of high-viscosity polytrimethylene terephthalate. The preparation method of high-viscosity polytrimethylene terephthalate comprises the following steps: mixing: preparing polyterephthalic acid and 1,3-propanediol into a slurry under atmospheric pressure; primary esterification: continuously delivering the slurry into a first esterification kettle, and carrying out primary esterification reaction to obtain a first esterification product; secondary esterification: delivering the first esterification product into a second esterification kettle, and carrying out secondary esterification reaction to obtain a second esterification product; pre-polycondensation: continuously delivering the second esterification product into a pre-polycondensation kettle, and carrying out polycondensation to remove small molecules, thereby obtaining a polytrimethylene terephthalate prepolymer; and final polycondensation: continuously delivering the polytrimethylene terephthalate prepolymer into a final polycondensation kettle, and carrying out condensation polymerization to remove small molecules, thereby obtaining the polytrimethylene terephthalate high polymer. The invention also discloses a preparation method of the high-viscosity polytrimethylene terephthalate copolyester. The products have the advantages of high inherent viscosity and high quality.

The invention discloses nutritious rice flour and a preparation method thereof. The nutritious rice flour is prepared from the following raw materials in parts by weight: 1-8 parts of royal jelly dry powder, 3-6 parts of Rosa laevigata, 3-8 parts of barbary wolfberry fruit, 3-7 parts of radix pseudostellariae, 3-6 parts of poria cocos, 3-8 parts of Chinese yam and 75-95 parts of rice flour. The nutritious rice flour has a high nutritive value and excellent taste as nutrition powder is added on the basis of the traditional rice flour preparation method, has a health care efficacy and has no additives.

The invention discloses a mold rapid molding method based on cloud manufacturing. Steps of the method comprises: S1, based on a mold cloud manufacturing service platform, establishing online requirement interaction of mold demand sides, mold design teams / enterprises, mold rapid molding service providers, determining a mold model design scheme corresponding to the mold demand sides; S2, based on the mold cloud manufacturing service platform, performing online design analysis on the molds of the demand sides, to obtain a model file of the mold design scheme; S3, using inter-organizational interactive iteration of a three-dimensional model to repeatedly modify and improve the model file of the mold design scheme, submitting a final version model file of the mold design scheme to the mold demand side; S4, based on the mold cloud manufacturing service platform, converting the model files in different formats, to obtain model files in a standard STL format; S5, based on communication of the mold demand sides and the mold rapid molding service providers, using the model files in a standard STL format to manufacture molds.

The invention discloses an effervescent lactic acid bacteria beverage, namely a lactic acid bacteria beverage filled with carbon dioxide gas. The effervescent lactic acid bacteria beverage is prepared from the following ingredients: the carbon dioxide gas with a gas capacity of 0.5-1.5, more than 108 CFU / mL of probiotic lactobacillus paracasei, and 0.3-0.5% of a compound emulsified thickener comprising pectin and sodium citrate. The effervescent lactic acid bacteria beverage adds tasty, fresh and exciting mouth feeling to the lactic acid bacteria beverage, enriches the variety of the lactic acid bacteria beverage, and provides more options for consumers. The invention further discloses a preparation method for the effervescent lactic acid bacteria beverage; the product prepared by the method is good in stability, and can be preserved as long as 30 days, and can meet the requirement on long-distance transport.

The present invention discloses a mutton rice flour and a preparation method thereof. The mutton rice flour is prepared by the following raw materials in parts by weight: 5-25 parts of mutton meal and 75-95 parts of rice flour; and preferably, the mutton rice flour is prepared by the following raw materials in parts by weight: 15 parts of mutton meal and 85 parts rice flour. The mutton rice is obtained by adding mutton nutritional flour into the rice flour prepared by the traditional production method, has high nutritional value, excellent mouthfeel, and health-care efficacies, and does not use any additives.

The invention relates to a pickling method of green fig fruits, belonging to a field of food processing. Raw materials comprise: the green fig fruits, white vinegar, white sugar, salt, ginger sheets, Chinese prickly ash, anise, licorice, dried orange peel, cassia, capsicum, etc. The method comprises using the white vinegar as the raw materials, putting a cloth bag with ginger sheets, the Chinese prickly ash, the anise, the dried orange peel, the licorice, the cassia and the capsicum into the white vinegar, heating for 30 minutes, adding the white sugar and the salt to prepare a pickling liquid, adding a 0.05 % CaCl2 solution as a crisp-keeping agent, putting the washed and dried figs into the pickling liquid, pickling for 2-3 days, bottling, sealing, sterilizing under heating, cooling and then packaging. The figs pickled by the method relatively keep color, smell, taste and shape of the green fig fruits, and the obtained pickling products are fresh and crisp in taste, unique in flavor and abundant in nutrition, preserve nutrient compositions in the fig fruits and do not destroy the nutrient composition.

The invention relates to a processing device and method of air-jet vortex spun blended yarn. The processing device is characterized by comprising a double-passage drafting unit, the double-passage drafting unit includes a front roller unit composed of a first front roller and a second front roller, a middle roller unit composed of a first middle roller and a second middle roller, and a rear rollerunit composed of a first rear roller and a second rear roller; the speed ratio of the first front roller, first middle roller and first rear roller and the speed ratio of the second front roller, second middle roller and second rear roller are adjustable only; a double-passage flared buncher is mounted between outlets of the first and second front rollers and a nozzle inlet and includes a first passage and a second passage; the first passage is collinear to the center axes of the nozzle inlet, guide pin, air twisting chamber, and hollow spindle yarn-guide tube; a transverse distance is provided between the second passage and the first passage. Online control is achieved for the blend ratio of two fiber components of air-jet vortex spun blended yarn, and for its inner and outer layer layout.

The present invention relates to container and is especially glass container with bottomed and hollowed decorative metal jacket or annular decorative metal jacket. The glass container has outer surface fitting closely to or embedded with the inner cavity of the metal jacket. The production process of the glass container with decorative jacket is also provided. The decorative glass container has complicated artistic design and is suitable for use as wine bottle, drinking set, tableware, tea set, tea and health article container, artistic container, etc. The present invention has wide application foreground.

The invention discloses a liquid shell powder coating as well as a preparation method thereof, and relates to the technical field of building coatings. The coating is prepared from the following raw materials: 31.5 to 40.6 parts of sizing agent, 25 to 39 parts of filler, 13.3 to 18.4 parts of assistant, 0.6 to 1.3 parts of modifier and 10 to 15 parts of diluent A. The preparation method comprises the following steps: S1, preparing the sizing agent; S2, adding the filler into the sizing agent, and stirring to obtain a base material; S3, adding the assistant into the base material, and stirring to obtain a coating; S4, mixing the diluent A and the modifier to obtain a diluted modifier, adding the diluted modifier into the coating, and stirring to obtain a finished product. The coating has the advantages of rich color like that of emulsion paint, pattern effect like that of wall paper, environmental friendliness, decoration property, environmental friendliness like that of diatom ooze, low requirement on construction technology, convenience in construction, low cost, construction can be implemented without professional technicians, and an ideal pattern effect can be achieved.

The invention provides a highland barley maca biscuit and a preparation method thereof. The highland barley maca biscuit is prepared by taking the following raw materials in parts by weight: 10-20 parts of maca powder, 80-90 parts of highland barley powder, 35-40 parts of shortening, 20-25 parts of sweetening agent, 15-20 parts of eggs, 0.6-1.0 part of sodium bicarbonate and 20-25 parts of water. The preparation method comprises the following steps: forming a premixed solution after heating and dissolving the sweetening agent and the shortening, cooling and standing by; mixing and uniformly stirring the maca powder and the highland barley powder, adding the sodium bicarbonate, the premixed solution and the eggs in turn, kneading and forming a dough; standing by the dough for 1-2min, performing the steps of pressing mould shaping and baking, and then cooling, thereby acquiring the highland barley maca biscuit. The highland barley maca biscuit according to the embodiment of the invention has the advantages of organic combination of the highland barley in Tibetan area and maca, unique, sweet, smooth and fine taste, pure natural, complete nutritional ingredients rich in various amino acids and trace elements, and more benefit in absorption of human body.

The invention provides a making technology of phoenix dactylifera-crab apple vinegar. The phoenix dactylifera-crab apple vinegar is made by taking fresh and ripe phoenix dactylifera and crab apples as main raw materials through the steps of raw material processing, sterilizing, enzymolysis, sugar adding, low-temperature alcoholic fermenting, acetic fermenting, filtering, homogenizing, sterilizing, canning and the like. The phoenix dactylifera-crab apple vinegar made through the method is superior to table vinegar made by taking grains as raw materials on the nutritive value, the intrinsic components, the mouthfeel and the like, keeps the original flavor of the phoenix dactylifera and the crab apples, is sour, sweet and tasty, high in quality and rich in nutrition, increases the nutritive value and the economic value of the phoenix dactylifera and the crab apples, enriches the product varieties of the phoenix dactylifera and the crab apples and has the effects of promoting digestion and eliminating phlegm, strengthening the middle warmer and benefiting vital energy, relieving a cough, tonifying deficiency, relieving summer-heat and restlessness and reducing phlegm and resolving masses.

The invention relates to the field of frozen drink, in particular to ice cream containing highland barley granules and a preparation method for the ice cream. The ice cream comprises 2 to 4 weight percent of the highland barley granules. A preparation method for the highland barley granules comprises the following steps of: rinsing and soaking the highland barley granules; cooking the highland barley granules under high pressure; cooling the highland barley granules; candying the highland barley granules into sugar liquid at the temperature of between 75 and 90 DEG C; preserving the heat for 15 to 25 minutes; naturally cooling and candying for 8 to 10 hours; and adding the highland barley granules into the sugar liquid, mixing and candying, wherein the mixture comprises 45 weight percent of highland barley granules, less than or equal to 9 weight percent of white granulated sugar, 18 to 22 weight percent of fructose syrup, 15 to 20 weight percent of glucose powder and the balance of water. The invention provides the ice cream containing the highland barley granules, so a new variety of the ice cream is developed. The ice cream containing the highland barley granules can serve as summer heat-relieving food, can also serve as leisure food, has rich nutrition, is suitable for consumer groups of different ages, has tonifying and health-care functions, and is good for people's health.

The invention discloses a rolling method of Cu-Cr series alloy plates and strips. Alloy comprises the chemical components of 0.5-1.5% of Cr, 0.03-1.8% of Zr, <=0.08% of Fe, <=0.1% of Si and the balance of copper and unavoidable impurities. The rolling method comprises the steps of (1) proportioning; (1) upward-drawing continuous casting; (3) hot continuous rolling of a square billet; (4) solutiontreatment; (5) surface milling; (6) rough rolling; (7) aging treatment; (8) surface treatment; (9) finish rolling; (10) take-up; and (11) slitting. The method can lower production cost and improve product quality and the percent of pass of finished products, thereby greatly meeting market demands.

The invention discloses a preparation method of nutritional and healthcare powder containing rhizoma polygonati odorati and dioscorea batatas beans. The nutritional and healthcare powder containing the rhizoma polygonati odorati and the dioscorea batatas beans is prepared from the rhizoma polygonati odorati and the dioscorea batatas beans used as main materials through steps of raw material treatment, compound enzyme treatment, blending, homogenization and purification, degassing and sterilization, vacuum concentration, sublimation drying, crushing, filtration, packaging and the like. The nutritional and healthcare powder containing the rhizoma polygonati odorati and the dioscorea batatas beans and prepared with the method takes the widely-sourced rhizoma polygonati odorati and dioscorea batatas beans as the raw materials, the processing cost of the nutritional and healthcare powder can be reduced, the utilization rate and economic value of the rhizoma polygonati odorati and dioscorea batatas beans can be increased, the utilization rate and the nutritional value of the rhizoma polygonati odorati and dioscorea batatas beans are raised through compound enzyme treatment, the nutrients of the finished healthcare powder can be enriched, the synergistic effect is remarkable, and the finished healthcare powder is granular, can be made with water to serve as a drink, can be stirred in a proper amount of water to form nutritional paste, can be eaten with multiple methods and has the effects of strengthening heart, moisturizing dryness, relieving restlessness, quenching thirst, tonifying the lung, benefiting qi, invigorating the spleen, restoring deficiency and the like.

The invention discloses a preparation method of poly terephthalic acid-2,3-butylene terephthalate. The invention is characterized by being realized through the following method: preparing an esterification compound terephthalic acid-2,3-butylene terephthalate by an esterification reaction or an ester interchange reaction between terephthalic acid or a derivative thereof and 2,3-butylene glycol; preparing poly terephthalic acid-2,3-butylene terephthalate macromolecular compound by a condensation polymerization reaction. The 2,3-butylene glycol can be prepared by a biological method or a chemical method. The polyester product prepared by the invention has high characteristic viscosity, is prepared by a simple method, enriches product variety of differentiation polyester family and provides guarantee for structural adjustment and upgrading of polyester industry of our country.

The present invention relates to a container, in particular, it relates to a gold, silver, glass and ceramic laminated composite container. Said composite container includes gold or silver made metal outer cover whose bottom has opening and outer wall is through-carved or not through-carved or ring-band metal outer cover with opposite openings, in the internal cavity of the above-mentioned metal outer cover a glass or ceramic container is placed, and the outer surface of the glass or ceramic container is connected on the surface of internal cavity of the metal outer cover. Said metal outer cover and glass or ceramic container can be tightly matched, and can be mutually inlay-combined. Said invention also provides its production method and its application range.

The invention discloses a preparation method of Chinese yam and red ginseng composite instant tea powder. The preparation method of the Chinese yam and red ginseng composite instant tea powder comprises the following steps: mixing and stirring a Chinese yam enzymolysis solution, a red ginseng extracting solution, an ophiopogon root extracting solution and a red date extracting solution to form a mixed feed liquid; adding a drying aid, an emulsifying stabilizer and an anti-caking agent into the mixed feed liquid, and performing stirring to form mixed slurry; sequentially carrying out homogenization treatment, vacuum concentration and spray drying on the mixed slurry to prepare a powder material; and adding red ginseng dietary fiber powder, ophiopogon root dietary fiber powder and red date dietary fiber powder into the powder material, and performing mixing to obtain the Chinese yam and red ginseng composite instant tea powder. The Chinese yam and red ginseng composite instant tea powderis prepared by taking the Chinese yam enzymolysis liquid and the red ginseng extracting solution as main raw materials, and auxiliary functional auxiliary agents such as the ophiopogon root extracting solution, the red date extracting solution, the drying aid, the emulsifying stabilizer, the anti-caking agent and the like, so that the product types of the instant tea powder are enriched, and theapplication field and applicable population of instant tea powder products are expanded.

The invention discloses a preparation method of herba rhodiolae sacrae health wine. According to the preparation method, herba rhodiolae sacrae is adopted as the raw material, and the herba rhodiolae sacrae health wine is prepared through the steps including preparation of raw materials, ultrasonic extraction, decoction, enzymolysis, enzyme deactivation and separation, grinding, matrix pretreatment, medicine adding, fermenting, squeezing, mixing and ageing, filling and sterilizing, and the like. Herba rhodiolae sacrae which is rich in nutrition and is pollution-free is used as the raw material, the economic value of herba rhodiolae sacrae is improved, the product types of herba rhodiolae sacrae are enriched, the nutrient substances of the finished product health wine are also improved, herba rhodiolae sacrae is soaked in high-degree baijiu, after soaking, ultrasonic extraction is carried out, superfine grinding is carried out after extraction, then raw material powder is added into the matrix for fermentation, so that the nutrient substances in herba rhodiolae sacrae are reserved to the maximum, the loss of active ingredients is reduced, the utilization rate of herba rhodiolae sacrae is improved, and the herba rhodiolae sacrae health wine has the effects of tonifying qi and clearing away the lung-heat, promoting intelligence and nourishing the heart, inducing astringency and stopping bleeding, dissipating stasis and relieving swelling, and the like.

The invention relates to marinated preserved eggs and a marinating method thereof. A marinating liquid comprises the following marinating auxiliary materials and marinating materials including water,a food processing auxiliary agent, edible salt, ginger, pepper, star anise, cinnamon, bay leaves, cumin, chili, amomum tsao-ko, indocalamus leaves, mint, basil, fructus amomi villosi, magnolia flowers, fragrant sand, fragrant fruits, coriander seeds, netmeg, lysimachia sikokiana, cortex acanthopanacis, cassia seeds, radix glycyrrhizae, cloves and amomum cardamomum. The marinated preserved eggs andthe marinating method thereof have the advantages that the marinating liquid of the marinated preserved eggs not only contains the main marinating auxiliary materials of the preserved eggs and the food processing auxiliary agent but also contains the marinating materials of marinated eggs, marinated products have the flavor and taste of both the preserved eggs and the marinated eggs, and the product type of existing re-made egg products in China is enriched; the marinating liquid of the marinated preserved eggs does not adopt heavy metal compounds which must be used in marinating liquids of current preserved egg bland material methods, and eggshells of the products have no black spots which are often found on those of the preserved eggs in the past.

The present invention discloses a lollipop production device, a production method and a product thereof, and belongs to the field of sugar production. The lollipop production device comprises successively comprises a sugar boiling device, a constant temperature stretching machine and a lollipop forming machine according to a production process sequence and a high and low sequence. The lollipop molding machine is provided with molds for forming lollipops, sugar is boiled into syrup in the sugar boiling device, the syrup is repeatedly stretched in the constant temperature stretching machine, andthen the syrup is extruded into the molds to be molded in the lollipop molding machine to form the lollipops. Lollipop periphery or inside shapes are round and polygonal, the round and polygonal inside and periphery comprise hollow text shapes, animal shapes, building shapes, flower shapes, tool shapes, symbolic shapes and melon and fruit shapes, and the middles are a hollow structure. The lollipop production device is used to enrich varieties of the lollipop products, accelerates production speed of the lollipops, reduces manufacturing cost and meets market demands.

The present invention disclose cosmetic rice flour and a preparation method therefor, The cosmetic rice flour is made of the following raw materials in parts by weight: 70-90 parts of rice, 0.1-0.2 parts of rose essential oil, 5-6 parts of coix seeds, 1-2 parts of white vinegar, 6-7 parts of pumpkin, 5-6 parts of red beans, 5-6 parts of sunflower seed kernels, 1-3 parts of fresh flos sophorae, 3-4 parts of porcine hoofs, 6-7 parts of red wine, 10-12 parts of hibiscus flowers, 5-6 parts of citrus aurantium, 6-7 parts of red ginseng, 6-7 parts of ophiopogon japonicus, 5-6 parts of polygonatum odoratum, 5-6 parts of bletilla striata, 4-5 parts of angelica dahurica, 1-2 parts of abelmoschus manihot, and an appropriate amount of water. According to the rice flour provided by the present invention, nutritional ingredients are added during rice flour preparation; the rice flour is high in nutritional value, excellent in taste, and effective in health maintenance; and no additive is used.

The invention provides a brewing method of averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho vinegar. The averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho vinegar takes fresh and ripe averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho as the main raw materials and is brewed through raw material treatment, sterilization, enzymolysis, sugaring, low-temperature alcoholic fermentation, acetic fermentation, filtration, homogenization, sterilization, canning and the like. The made averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho vinegar is superior to table vinegar brewed by taking grain as the raw material in the aspects of nutritional value, inner ingredients, taste and the like, the original flavors of averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho are kept, the vinegar is sour, sweet and delicious, the quality is high, nutrients are rich, the nutritional value and economic value of averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho are increased, the product types of averrhoa carambola L. and benincasa hispida (Thunb.) Cogn. var. chieh-qua Ho are enriched, and the effects of expelling the wind, promoting diuresis, promoting the production of body fluid to relieve thirst, regulating the middle warmer, helping digestion, clearing heat and summer-heat, eliminating toxicity and inducing diuresis are achieved.

The present invention discloses a processing method of Sha Jiang Tartary Buckwheat Nutrition and Health Pills. The Sha Jiang Tartary Buckwheat Nutrition and Health Pills use Sha Jiang and Tartary Buckwheat as main raw materials. Sterilization, vacuum concentration, microwave drying, pellet making, sterilization, packaging and other steps are processed, and the Sha Jiang Tartary Buckwheat nutrition and health pills processed by this method use Sha Jiang and Tartary Buckwheat from a wide range of sources as raw materials. The utilization rate and economic value of tartary buckwheat can also enrich the product types of ginger and tartary buckwheat. Through compound enzyme treatment, the nutrients in ginger and buckwheat can be fully analyzed, and the utilization rate of ginger and buckwheat can be improved. and nutritional value, and can enrich the nutrient substances of the finished health care powder, and the synergistic effect is obvious. The finished health care pill can be flushed with water as a drink, and can also be mixed with an appropriate amount of water to form a nutritional paste. , regulating qi and relieving pain, clearing heat and detoxifying, benefiting qi and widening intestines and other effects.

The invention discloses rib manufacturing device and method for a continuous fiber reinforced thermoplastic composite rod. The invention belongs to the field of preparation of engineering material CFRTP. The rib manufacturing device for the continuous fiber reinforced thermoplastic composite material rod comprises a moving roller, a control console and a traction roller which are arranged outside a steel frame, and a heating pipe, an extrusion shaping part and a cooling pipe which are arranged inside the steel frame, the heating pipe and the cooling pipe are located on the two sides of the extrusion shaping part correspondingly, the extrusion shaping part and the traction roller are located on the two sides of the cooling pipe correspondingly, and the heating pipe and the cooling pipe are fixedly connected with the side wall of the steel frame correspondingly. The device has the advantages of being stable in rib manufacturing performance, easy in operation, convenient in use and the like; and the manufactured CFRTP threaded rib is used for reinforcing a concrete structure, so that the cohesive force between the CFRTP rib and concrete meets the structural safety requirement, the mechanical property of the concrete structure is remarkably improved, and the service life of the concrete structure is remarkably prolonged.

The invention provides a purification and dehydration device for anhydrous rare earth halides. The purification and dehydration device comprises a quartz tube and a mechanical vacuum pump, wherein a cover plate is arranged at the top of the quartz tube, a quartz material boat and a quartz collector are arranged in the quartz tube, one end of the quartz material boat is arranged in the quartz collector, and the mechanical vacuum pump penetrates through the cover plate and is connected with the quartz tube. According to the purification and dehydration device for anhydrous rare earth halides, heating outside resistance wire furnaces is adopted, the volume of a vacuum cavity is small, the high vacuum degree can be obtained in the production process, the production requirement can be met, and the product quality is improved.