216 results about "Acidity regulator" patented technology

The invention provides an iron-based phosphate positive electrode material as well as a preparation method and application thereof. The preparation method of the positive electrode material comprises the following steps: reacting a mixed material containing metallic iron and a phosphorus source at normal temperature to 100 DEG C to form a solid-liquid mixture containing a phosphate iron salt compound; mixing the solid-liquid mixture with an acidity regulator, a carbon source and a sodium source, and sanding to obtain slurry; performing drying treatment on the slurry to obtain a precursor material; and sintering the precursor material under a protective atmosphere condition to obtain the iron-based phosphate positive electrode material. According to the method provided by the invention, the metal iron and the phosphorus source do not need to be mixed and completely dissolved to form a solution in the reaction process, and anhydrous iron phosphate does not need to be formed firstly, so that the method for preparing the iron-based phosphate positive electrode material is short in process and relatively low in requirements on reaction conditions, and is applicable to industrial production and large-scale production.

The present invention provides a gel candy containing DHA and a preparation method thereof. The gel candy containing DHA of the present invention is made of the following raw materials: 1-10 parts of edible colloid, including one or more of pectin, gelatin, carrageenan, agar, starch, locust bean gum, and xanthan gum; 75-90 parts of sweetener; 5-15 parts of DHA microcapsule powder; 2-10 parts of moisture retainer; 0.5-5 parts of acidity regulator-buffer salt pair, including one or more of citric acid and its sodium salt or potassium salt, DL-malic acid and its sodium salt, lactic acid and its sodium salt. The present invention also provides a preparation method for the above-mentioned gel candy, adding DHA microcapsule powder and acidity regulator-buffer salt pair in the last stage before casting and molding and mixing evenly; it can be cast into a solid or sandwich product, and the moisture content of the obtained gel candy is 8-20%. The gel candy of the present invention has no fishy smell during the shelf life of 18 months, and the product does not return to sand or melt.

The invention discloses a porphyrinyl prismatic coordination molecular cage and a preparation method and application thereof.The preparation method comprises the steps that H2TMPP, Au (III) metal salt and Pd (OAc) 2 are dissolved in a solvent, an acidity regulator is added, after hydrothermal treatment, mother liquor is removed, obtained crystals are washed, and the porphyrinyl prismatic coordination molecular cage Pd-TMPP (Au) is obtained. 6 PdCl2 units and ligand combinations (H2TMPP) x [TMPP (Pd)] y [TMPP (Au)] zClz form 10 complexes in total, and the Pd-TMPP (Au) comprises at least 5 of the complexes. According to the invention, a Pd-TMPP (Au) hexagonal prism high-entropy coordination molecular cage based on Au (III) is synthesized by using a hydrothermal method, and the unique arrangement mode of the (metal) ligands in the cage inhibits pi-pi stacking of a porphyrin photosensitizer, so that the effect of PDT is improved.

The invention relates to efficient anti-dandruff shampoo and a preparation method thereof, and belongs to the technical field of shampoo. The efficient anti-dandruff shampoo comprises the following raw materials: 0.7%-1% of a plant extract, 0.04% of asiatic acid, 30%-35% of a humectant, 7%-10% of a surfactant, 18% of sodium propionate, 2%-4% of a thickener, 0.2%-0.3% of an emulsifier, 0.8%-1% of an acidity regulator, 0.05% of tremella polysaccharide, 2%-3% of dextran enzyme, 0.3%-0.5% of a preservative, 2%-3% of a conditioner, 0.5% of isethionate and the balance of deionized water. Three effective components including lophatherum gracile ketone, cacumen biotae extract and cnidium monnieri extract are prepared into microcapsules to be added into the shampoo, the microcapsules are mixed with asiatic acid and an anti-dandruff component isethionate, and through the combined action of all the components, the purpose of effectively removing dandruff is achieved.

The invention discloses a fruity yoghurt powder formula and a preparation method thereof, and relates to the technical field of food processing.The fruity yoghurt powder formula comprises milk, white granulated sugar, fruit juice, a yoghurt leavening agent, a stabilizer, a sweetening agent, an emulsifying agent, an acidity adjusting agent and water, the stabilizer is one of modified starch, gelatin, pectin and a yoghourt modifier. The stabilizer is added to improve the texture and stability of the yoghurt and reduce the problems of whey separation, texture roughness and the like, so that the formula of the fruity yoghurt powder is optimized, the taste can be ensured, the stability and quality of the yoghurt are enhanced, the layering or precipitation phenomenon of the yoghurt in the storage and transportation process is prevented, and the quality of the yoghurt is improved. Streptococcus thermophilus and lactobacillus bulgaricus in a mass ratio of 2: 1 are selected as yoghurt leavening agents, so that the fermentation process is stable, and the yoghurt is fine and smooth in texture.

The present invention discloses a zero-fat zero-sucrose whipping cream, which comprises, by mass percentage, 3-5% compound protein powder, 20-30% maltodextrin, 1-3% compound stabilizer, 1-3% dietary fiber powder, 0-0.3% acidity regulator, and water added to 100%. The above raw materials are fully mixed to obtain a mixed powder; water is slowly added to the powder and stirred until completely mixed; a blender is used to whip for 6-8 minutes until soft peaks and a semi-solid state appear to obtain zero-fat zero-sucrose whipping cream. The zero-fat zero-sucrose whipping cream of the present invention has the characteristics of low calories and zero fat, and solves the problem of product quality degradation caused by reducing fat and sugar content in the prior art. The product is beneficial to human health, is easy to operate, has low production cost, and has high production efficiency. It also has a short whipping time, good whipping rate and stability, excellent decorating ability, and satisfactory taste and flavor.

The invention belongs to the field of medical embolism agents, and particularly relates to embolism hydrogel which can be used for radiography and drug loading and is moderate in degradation and a preparation method of the embolism hydrogel. The embolism hydrogel provided by the invention comprises two powders and two solutions, and the powders and the solutions are matched and combined with corresponding tools during use. The powder I is a multi-arm polyethylene glycol derivative with a double-bond group, the powder II is an iodine-containing contrast agent, the solution I comprises a reducing agent and an acidity regulator, and the solution II is an initiator. According to the prepared embolism agent, the problem of secondary embolism caused by the fact that the degradation time is short and the embolism effect of the embolism agent is not enough is solved, and targeted step-by-step embolism is achieved; and the double requirements of radiography and drug loading can be met at the same time.

The invention discloses fresh and wet sweet potato vermicelli and a preparation method thereof, the fresh and wet sweet potato vermicelli comprises the processing raw materials of sweet potato starch, domestic drinking water, an acidity regulator and a fresh-keeping preservative, the usage amount of the fresh-keeping preservative is 0.05-0.6% of the weight of the starch raw material, and the preparation method comprises the following steps: weighing the raw materials of the fresh and wet vermicelli, preparing starchy sauce, preparing dough, mixing slurry, curing and forming, and the like, thereby obtaining the fresh and wet sweet potato vermicelli. Aging the cured vermicelli for 1-2.5 hours in an environment of 10-1 DEG C, so as to obtain aged vermicelli; and cutting the aged vermicelli into strips, performing vacuum packaging, and performing pasteurization to obtain the product. In the preparation process of the fresh and wet sweet potato vermicelli, potassium cinnamate, thymol and aloe extract are added as fresh-keeping preservatives. The method overcomes the problem that chemical preservatives such as sodium dehydroacetate cannot be added into the fresh and wet sweet potato vermicelli, and prolongs the shelf life of the fresh and wet sweet potato vermicelli.

The invention discloses microcapsule powder rich in SN-2DHA algal oil and a preparation method of the microcapsule powder rich in SN-2DHA algal oil, and belongs to the technical field of food. The microcapsule powder is prepared from, by mass, 58%-67% of wall materials, 25%-38% of core materials, 0.2%-0.5% of emulsifying agents, 2.1%-3.3% of antioxidants, 0.5%-1% of anti-caking agents, 1%-2% of acidity regulators and 1%-2% of taste regulators, and the wall materials are prepared from cow milk and carbohydrates according to the weight ratio of 1: (1-1.3). Meanwhile, the peroxide value of the algae oil microcapsule powder is also reduced.

The invention provides smearing type cheese and a preparation method thereof. The smearing type cheese comprises the following raw materials: micelle casein powder, single cream, acid-treated starch, carrageenan, sodium carboxymethyl cellulose, an acidity regulator and water. The smearing type cheese is easy to smear, fine and uniform in texture, good in taste, appropriate in hardness, not prone to collapse and whey precipitation, capable of being refrigerated and stored for at least 8 months, and stable in product quality within the shelf life.

The invention discloses a dietary fiber-rich ginseng instant solid beverage and a preparation method thereof, and relates to the field of foods. The solid beverage comprises pretreated ginseng powder, dietary fibers, essence, an acidity regulator, menthol, an anti-caking agent and the balance of a filling agent. A preparation method of the pretreated ginseng powder comprises the following steps: sterilizing ginseng powder by adopting an irradiation sterilization method, and drying to obtain the pretreated ginseng powder. After the ginseng powder is subjected to irradiation sterilization treatment, the contents of saponin Re and saponin Rg1 are increased, and the solid beverage not only has sour, sweet and delicious palatability, but also has rich dietary fibers and saponin active ingredients, has the effects of promoting intestinal tract movement, resisting fatigue, enhancing immunity, preventing cardiovascular and cerebrovascular diseases and the like, meets the pursuit of modern people for healthy food, and has a good market prospect. The added filler and anti-caking agent can improve the fluidity and stability of the product, prevent the solid beverage from caking in the storage process, and ensure the storage quality of the product.

The invention relates to the technical field of functional food processing, and discloses magnesium-rich gel soft sweets and a preparation method thereof. The jelly sweets comprise the following components in parts by weight: 3 to 15 weight percent of first gelling agent, 0.2 to 2 weight percent of second gelling agent, 20 to 50 weight percent of dietary fiber raw material, 10 to 40 weight percent of sugar alcohol raw material, 3 to 10 weight percent of acidity regulator, 0.3 to 1 weight percent of buffer salt, 0.4 to 2 weight percent of essence, 0.4 to 2 weight percent of pigment, 10 to 30 weight percent of mineral raw material and 0 to 0.5 weight percent of anti-sticking oil. The gel soft sweets are rich in magnesium element, and are suitable for people with magnesium deficiency, electrolyte supplementation after exercises and auxiliary conditioning of sleep disorders. The gel soft sweets are good in chewiness and coordinated in sour and sweet taste, sugar alcohol is partially replaced with low-GI dietary fibers, calorie intake is reduced, satiety is enhanced, intestinal health is supported, the taste is elastic, high-power sweeteners of sucralose and stevioside are not added, and the gel soft sweets are easily accepted by mass consumers.

The invention relates to a high-temperature-resistant aluminum oxide aerogel and a preparation method thereof, and relates to the technical field of aluminum oxide aerogel preparation, the method comprises the following steps: industrial aluminum hydroxide is subjected to a solvothermal reaction, and then a solvothermal reaction product is ground to obtain a-type Al2O3.nH2O, where n is lt; 1.2; the preparation method comprises the following steps: carrying out heat treatment on industrial aluminum hydroxide, and carrying out solvothermal reaction on a product obtained by heat treatment and an acidic regulator to obtain an aluminum oxide substance containing a functional group; the preparation method comprises the following steps: mixing an aluminum oxide substance containing a functional group, a type Al2O3.nH2O, an acidity regulator and a solvent, and then freezing to obtain first aluminum oxide aerogel; and sequentially carrying out heat treatment on the first aluminum oxide aerogel in a non-oxidizing atmosphere and an air atmosphere to obtain the high-temperature-resistant aluminum oxide aerogel. The heat conductivity coefficient of the aluminum oxide aerogel provided by the invention under the condition of 25-1400 DEG C is not higher than 0.03 w / m.k.

The invention discloses an ebastine oral solution preparation method, which comprises: 1, weighing 5-20 parts by mass of ebastine, 50-100 parts by mass of a thickening agent, 10-18 parts by mass of a bacteriostatic agent, 1800-2000 parts by mass of a thickening agent, 0.1-0.2 part by mass of a defoaming agent, 600-700 parts by mass of a sweetening agent, adjusting the pH value to 3.5-4.5 by using a pH value adjusting agent, and carrying out a proper amount of water; 2, adjusting the temperature to 35 DEG C, adding ebastine into the thickening agent, and stirring to completely disperse the ebastine; 3, adding part of purified water, an acidity regulator and a thickening agent, and stirring until the materials are completely dissolved; 4, adding the sweetening agent, the bacteriostatic agent and the defoaming agent, and stirring until the materials are completely dissolved; 5, cooling after complete dissolution, and adjusting the pH value to 4 by using an alkaline regulator; step 6, fixing the volume; by optimizing the preparation process, efficient dissolution of the ebastine oral solution is realized, the problems of clinical application pain points of tablets and low solubility of raw material medicines of the oral solution are solved, and a safer and more convenient treatment choice is provided for special crowds.

A method for making vegetable cheese using almonds according to an exemplary embodiment of the present invention includes an almond washing-soaking-hull removal process of sorting / washing almonds to remove the skin, an almond extraction process for producing almond milk by extracting almonds after the almond washing-soaking-hull removal process, a protein enrichment process for enhancing almond protein in the almond milk extracted from the almond extraction process, a almond milk fermentation process for producing vegetable fermented almond milk by using vegetable lactic acid bacteria in the almond milk produced from the protein enrichment process, a raw material measuring and adding process for weighing almond milk, coconut oil, modified starch, stabilizer, acidity regulator, salt, and paprika extract produced from the almond milk fermentation process, a sterilization & emulsification process of cooking / emulsifying / sterilizing the raw materials weighed in the raw material measuring and adding process by putting them into a cheese cooker, a cooling & packaging process for transporting the colloidal emulsification / sterilization liquid prepared from the sterilization & emulsification process to a packaging machine and packaging / cooling, and a ripening process for aging the vegetable cheese produced from the cooling & packaging process.

The invention relates to the technical field of food, and particularly discloses second-level disintegration type low-calorie compound prebiotic oral flash-soluble particles and a preparation method thereof. The invention relates to second-level disintegration type low-calorie compound prebiotic oral flash-soluble particles. The oral flash-soluble particles are prepared from the following raw material components in parts by weight: 7 to 13 parts of saccharides, 0.5 to 1.5 parts of an adhesive, 3 to 9 parts of prebiotics, 0.5 to 1.5 parts of fruit and vegetable powder and 0.2 to 0.6 part of an acidity regulator, and the particle size of the oral flash soluble particles is 20-60 meshes. The granules are prepared from the saccharides, the adhesive, the prebiotics, the fruit and vegetable powder and the acidity regulator, and the particle size is limited to be 20-60 meshes, so that the granules can be quickly disintegrated, and are relatively good in flowability, excellent in taste and relatively low in moisture regain.

The invention belongs to the technical field of pharmaceutical preparations, and particularly relates to a lucid ganoderma-derived protein oral soluble film as well as a preparation method and application thereof. The protein oral soluble film derived from the lucid ganoderma is prepared from the following raw materials in percentage by mass: 1 to 10 percent of GMI (Microspore Ganoderma Immunoprotein), 25 to 50 percent of a film forming material, 5 to 20 percent of a plasticizer, 5 to 30 percent of a mucous membrane adhesive, 1 to 20 percent of a penetration enhancer, 5 to 20 percent of a flavoring agent, 0.1 to 1 percent of a coloring agent and 0.5 to 3 percent of an acidity regulator. According to the invention, by optimizing the types and proportions of the components in the formula, the oral soluble film not only has excellent appearance quality, but also has relatively good folding resistance and relatively short disintegration time, so that the use experience of the product is further improved.

The invention discloses a preparation method of cigar tobacco leaves. The preparation method of the cigar tobacco leaves comprises the following steps: mixing sterilized fermentation supernate, an acidity regulator and water to prepare fermentation material liquid; soaking tobacco leaves in the fermentation material liquid, taking out the soaked tobacco leaves, and performing first fermentation to prepare cigar tobacco leaves; wherein a fermentation supernatant is prepared by culturing a fermentation agent comprising saccharomycetes. According to the preparation method of the cigar tobacco leaves, in order to reduce the bitter taste of the cigar raw material tobacco leaves and increase the fragrance, the fermentation material liquid is prepared by mixing the fermentation supernate prepared from the leavening agent containing the saccharomycetes and the acidity regulator, and the tobacco leaves are fermented. The tobacco leaves are treated by combining a water dissolution method, an acid-base neutralization method and a fermentation method, the bitter taste of the prepared cigar tobacco leaves is remarkably reduced, and the fragrance is increased.

The present invention discloses a low GI blackcurrant jam and a preparation method thereof, and relates to the technical field of food processing, the low GI blackcurrant jam comprises the following components by mass: 50-70 parts of blackcurrant pulp, 15-35 parts of a composite sugar source, 0.3-1.5 parts of a compound thickener, 0.1-0.7 part of an acidity regulator, and 5-15 parts of water; the composite sugar source consists of psicose, inulin and resistant dextrin; the compound thickening agent is prepared from apple gum, konjac gum and xanthan gum; the preparation process comprises the following steps: step-by-step sugar melting under a mild condition, colloid pre-dispersing gel melting, fruit pulp mixing, pasteurization, acid regulation and homogenization, sterilization after filling and the like. Through the cooperation of a formula system and a whole-process mild temperature control process, a stable three-dimensional gel network is constructed while the low GI value and the high vitamin C retention rate of the product are achieved, water bleeding and layering are effectively prevented, and therefore the jam product with the healthy property and the excellent texture is obtained.

The invention discloses a compound for improving fruit flavor and smoking taste and a preparation method, and relates to the technical field of electronic cigarette preparation. According to the compound for improving the flavor and the smoking taste of the fruits and the preparation method, the compound is prepared from the following formula raw materials in parts: 30 to 50 parts of grapefruits, 40 to 60 parts of mangoes, 40 to 60 parts of strawberries, 35 to 55 parts of grapefruits, 30 to 50 parts of oranges, 60 to 120 parts of glycerol, 60 to 120 parts of propylene glycol, 20 to 30 parts of glycerol, 0 to 10 parts of acidity regulators and 2 to 8 parts of regulators. The grapefruit powder, the mangoes, the strawberries, the grapefruits and the oranges are extracted to form corresponding fruit extracts, and compared with synthesized edible essence, the fruit extracts are eaten, so that components contained in the electronic cigarette are more natural and healthy during subsequent processing of the electronic cigarette, and the taste of the electronic cigarette is improved. And the fruit extract can provide rich taste and fragrance for the electronic cigarette, so that the user experience is richer and more pleasant, and the sales volume of the electronic cigarette is further improved.

The present invention provides a carbomer copper gluconate complex hydrogel, a preparation method, and applications thereof. The carbomer copper gluconate complex hydrogel is prepared in 100 ml or 100 g portions. The raw materials, calculated by mass percentage, include: 0.01% to 0.1% carbomer copper gluconate complex (calculated as copper ion addition); 1% to 2% propylene glycol; 0.1% to 0.2% sodium hyaluronate; 2% to 6% dimethicone; and the balance is an acidity regulator and water. The carbomer copper gluconate complex hydrogel not only effectively kills sperm and common pathogens, but also protects the vaginal mucosa while providing contraception, avoiding the irritation and side effects of chemical spermicides.

The invention discloses a fish hydrolyzed collagen peptide-based flavor beverage and a preparation method thereof, and relates to the technical field of food beverages. The flavored beverage comprises the following raw materials: fish hydrolyzed collagen peptide, a compound flavor modification stabilizer, a compound sweetening agent, concentrated fruit and vegetable juice, casein phosphopeptides, VC magnesium phosphate, zinc lactate, a low-nucleic-acid yeast extract, sodium hyaluronate, an acidity regulator and purified water. The compound flavor modification stabilizer is matched with the low nucleic acid yeast extract to form synergistic flavor regulation and control, the hydrophobic bitter peptide fragment of the fish hydrolyzed collagen peptide and the fishy smell characteristic group are wrapped from the molecular level, and meanwhile, the soft modification on the sensory level is realized through the gamma-aminobutyric acid; the effect of debitterizing and deodorizing without adding artificial essence and a large amount of cane sugar is achieved, the product flavor is natural and harmonious, the sour and sweet taste is palatable, the beverage completely conforms to the current healthy consumption trend of low sugar and no artificial addition, and the problem that the beverage has flavor defects is solved.

The invention discloses enzymolysis highland barley flour and a preparation process thereof, the enzymolysis highland barley flour is composed of highland barley, an enzyme preparation and an acidity regulator or processing aid, the mass fraction of the enzyme preparation is 0.05%-0.5% of the mass fraction of the highland barley, and the mass fraction of the acidity regulator or processing aid is 0.05%-0.5% of the mass fraction of the highland barley; under the action of a grinding technology, an enzymolysis technology and the like, the highland barley flavor is kept good, the mouthfeel is fine and smooth, the highland barley beverage with good sensory quality can be produced by matching with other materials, when the highland barley beverage is redissolved with normal-temperature water according to the material-water ratio of 1: 6, the powder is dissolved quickly and stably, the solution system is stable, and no obvious precipitate exists after long-time standing.

The invention relates to the technical field of food processing, in particular to a natural spice seasoning and a preparation method thereof. The preparation method comprises the following steps: carrying out concentration treatment on natural spices under a vacuum condition to obtain concentrated spices; the concentrated spices are subjected to heating treatment, and the treated spices are obtained; and packaging and sealing the treated spices, and carrying out static pressure treatment to obtain the natural spice seasoning. In the whole preparation process, table salt, sugar, edible oil, preservatives, sweeteners or acidity regulators are not additionally added. The product completely depends on the components of the natural spices, so that the health risk caused by high salt, high sugar, high fat and chemical additives is fundamentally eliminated. The invention solves the problem of difficulty in long-term storage at normal temperature without adding seasonings through a pure physical process flow.

The invention provides a preparation method of flavored coconut milk and a product thereof, and the preparation method comprises the following steps: mixing and dissolving coconut milk and sugar, adding an acidity regulator to adjust the pH value, and carrying out a Maillard reaction to obtain the flavored coconut milk, wherein the mass ratio of the coconut milk to the sugar is (8-12): 1, and the temperature of the Maillard reaction is 80-150 DEG C. The coconut milk beverage prepared by the method disclosed by the invention has strong and natural Maillard flavor, and is sufficient in roasted sweet flavor while keeping natural coconut fragrance; and the browning color is controlled within a reasonable range, so that the non-refreshing or burnt taste caused by excessive browning is avoided.

The present invention relates to a xylylene diisocyanate composition and a photopolymerizable composition including the same. The xylylene diisocyanate composition according to an exemplary example includes a xylylene diisocyanate (XDI) and an acidity adjuster having a boiling point of 110°C or more, wherein the acidity of the composition is greater than 100 ppm and 1,000 ppm or less with respect to the total weight of the xylylene diisocyanate (XDI). The polymerization reaction rate is controlled by adjusting the acidity, so that an optical lens having high transmittance and improved optical uniformity can be manufactured.

The invention discloses a selenium-rich Chinese wolfberry nutritional agent and a preparation method thereof, and the nutritional agent is prepared from the following components in parts by mass: 20-40 parts of calcium salt, 10-50 parts of sugar alcohol, 3-7 parts of limonene, 3-7 parts of a plant essential oil additive, 3-7 parts of an alcohol solvent, 2-6 parts of a pomegranate peel extract, 1-5 parts of an acidity regulator, 1-5 parts of polysaccharide and 0.01-1 part of a selenium nutrient. And 50 to 100 parts of water. The selenium nutrient and the sugar alcohol chelating agent are combined, so that selenium and calcium nutrients can be effectively supplemented to the Chinese wolfberry, limonene and the orange peel essential oil aid are natural plant source biological pesticides, and after the limonene and the orange peel essential oil aid are added, the effect of preventing and controlling plant diseases and insect pests of the Chinese wolfberry can be achieved while the selenium nutrient is supplemented to the Chinese wolfberry. The nutritional agent is sprayed twice after being prepared according to the preparation method, the first time is sprayed in the budding and flowering period, the second time is sprayed in the fruiting period, and the spraying amount is 9 kg / mu.

The utility model relates to the technical field of production equipment, in particular to special fertilizer production equipment for saline-alkali soil, which comprises a pushing device, a stirring device and a power device, the pushing device is provided with a pushing roller, one end of the pushing roller is provided with a raw material inlet, the other end of the pushing roller is provided with a pushing outlet, and the stirring device is provided with a stirring roller. A discharge hole is formed in one end of the stirring drum, and a stirring inlet is formed in the other end of the stirring drum and communicated with the pushing outlet; a stirring rotating shaft and stirring blades are further arranged in the stirring roller, the multiple stirring blades are fixedly connected to the stirring rotating shaft, and one end of the stirring rotating shaft is in transmission connection with the power device; the stirring roller is provided with a spraying device, and the spraying device is used for spraying an acidity regulator into the stirring roller, so that the formed special fertilizer is discharged from the discharge hole. In conclusion, through optimization of the whole process of conveying, mixing and adjusting, efficient, low-consumption and multifunctional production equipment for the special fertilizer for the saline-alkali soil is constructed, and key equipment support is provided for ecological restoration and agricultural yield increase of the saline-alkali soil.

The invention discloses a method for catalytically reducing U (VI) under mild conditions, and belongs to the technical field of heavy metal pollution treatment and nuclear environment engineering. The spherical cobalt metal loaded nitrogen-doped carbon material (Co (at) MNCS) prepared by pyrolysis is used as a catalytic material, HCOOH is used as a reducing agent and an acidity regulator, strong acid does not need to be additionally added, and U (VI) can be efficiently reduced into U (IV) under the mild conditions of 25-60 DEG C and normal pressure by utilizing high catalytic activity and structural stability of the catalyst. Within the initial concentration range of 10-30 mg / L, the reduction efficiency exceeds 99%; almost complete reduction can be realized within 9 minutes at 25 DEG C; compared with a traditional hydrazine-containing and heavy metal-containing reducing agent or precious metal catalytic system, the method has the advantages that the environmental negative influence and the catalytic cost are remarkably reduced, the reduction efficiency of the catalyst still reaches 87% or above after 5 times of circulation, and the method conforms to the industrial development direction of nuclear fuel circulation greening and uranium-containing wastewater efficient treatment and has a wide practical application prospect.

The invention discloses a milk-flavored beverage rich in bubbles and a preparation method thereof, and belongs to the technical field of milk beverage processing. The milk-flavored beverage comprises the following components in parts by weight: 8-12 parts of white granulated sugar, 0.5-1 part of whole milk powder, 2.5-4 parts of fruit juice, 1.5-2 parts of an acidity regulator, 0.2-0.25 part of sodium citrate, 0.4-0.7 part of a compound thickening stabilizer and 80-87 parts of water. The compound thickening stabilizer is sodium carboxymethyl cellulose and pectin. According to the scheme, bubbles are generated by utilizing solubility change and cold and hot change from high pressure to low pressure, abundant bubbles can be introduced into the milk-flavored beverage under the condition that carbon dioxide gas is not added, the taste level of the beverage is increased, the interestingness and enjoyment of drinking are improved, meanwhile, the bubble taste and the flavor of the milk-flavored beverage are mutually coordinated, and the beverage has a good taste. The fresh and cool air bubbles and the faint scent taste are realized.