177 results about "Gluten Proteins" patented technology

The invention discloses a processing method for miscellaneous grain bean noodles. In specific to the problems that the miscellaneous grain beans contain no mucedin, and are difficult to form and have high broken rate when applied to noodle production, the method is used for developing nutritional and healthy noodles made from miscellaneous grain beans by means of the high and new food technologies such as a miscellaneous grain bean extrusion and pregelatinization processing technology, a multi-layer overlapping rolling technology of miscellaneous grain bean breads and wheat breads, an auxiliary preparation technology and the like. In the method disclosed by the invention, the protein molecules of the miscellaneous grain bean powder and the wheat powder are mutually combined to form a macro-molecular gluten network structure, thereby strengthening the toughness and a three-dimension space network structure of a dough are enhanced so that the strength and the extensibility of the dough are increased, and the whole dough has firmer network and better elasticity and toughness. In addition, on the basis of the technologies, the application of an ultra-micro powder physical modification technology can be used for effectively improving the quality indexes such as appearance, glossiness and the like of the noodles. By adoption of the invention, the adding amount of the miscellaneous grain beans in the noodles can be 10-90%.

The invention provides a method for improving fermentability and nutritional property of gluten protein-free dough. The method includes the steps of 1) activating glutamic acid transaminase, protease A and yeast; 2) peptizing food in water with temperature 50-100 degrees to be evenly mixed with whole flour free of gluten protein, proteins, starches, sugars and salts; 3) adding the activated glutamic acid transaminase and protease A to the mixture for evenly mixing; 4) adding and stirring the activated yeast in the mixture to form the dough; 5) fermenting the mixture within 40-90mins at the temperature of 36-40 degrees and at the humidity of 70-85%. The method is simple and greatly improves the nutritional property and the fermentability of the gluten protein-free dough at the same time. Thus fermentation size of the dough is increased by 1-3 times, contents of vitamin, protein, dietary fiber, mineral elements and the like are remarkably increased, structures and sizes of fermented products such as breads, steamed breads and steamed sponge cakes are improved, and nutritional value of the fermented products is increased.

The invention provides a gluten-free flour formulation containing a plurality of ingredients. Each ingredient in the formulation is substantially or completely free of gluten protein. In one embodiment, the formulation meets the requirements for kosher certification. The gluten-free flour formulation includes at least two ingredients of the following: ground or partially ground particles of dried roots of a root-tuber crop, dried kernels or nuts of a nut-tree and dried fruits of a species in the Musaceae family. In some embodiments, the gluten-free flour formulation includes ground or partially ground particles of dried cassava root, almond nuts and dried plantain fruits, wherein the proportions of the ground cassava root, almond nuts and dried plantain fruits range from about 15% to about 85%, from about 20% to about 60%, and from about 5% to about 30%, respectively.

The invention provides a formula of a low glycemic index (GI) food and a preparation method thereof. The preparation method of the low GI food formula comprises the following steps: uniformly mixing the following components in percentage by weight: 5-20% of wheat gluten powder, 10-50% of oat powder, 5-50% of buckwheat powder, 10-50% of chickpea flour, 10-50% of hyacinth bean powder and 0-15% of soybean powder; and performing dough kneading, and forming a network structure by virtue of gluten protein in the wheat gluten powder in low-temperature extrusion molding conditions to produce the low GI food. By adopting the characteristics that the gluten network structure is prepared from the gluten protein of the wheat gluten powder in the low-temperature extrusion process, the low GI food is prepared from the wheat gluten powder, various coarse cereal and mixed beans with low GI, and auxiliary materials as main raw materials and performing the extrusion molding at low temperature; and the low GI food prepared by using the preparation method provided by the invention is good in color and taste and smooth in surface, does not have cracks, and is good in texture and density.

The invention relates to a method for preparing microencapsulation glucose oxidase, which belongs to the technical field of food processing. The invention aims at improving the quality of flour to researche a method for preparing new flour modifying agent, namely, the microencapsulation glucose oxidase, chitose-calcium alginate-glucose oxidase microcapsule which is obtained through the method is copolymer hydrogel which is obtained through double cross-linking, both amidogen and carboxyl group are fixed, and the whole system is a reticular formation. The method controls the catalytic speed of the microencapsulation glucose oxidase through adjusting the molecular weight and the degree of deacetylation of microcapsule exine chitose, thereby the method is beneficial for oxidation-linking of gluten protein and for increasing the quality of the flour and flour products, simultaneously, the glucose oxidase after microencapsulation avoids the contact between enzyme and the flour and improves storage and the stability, and the microencapsulation glucose oxidase is excellent flour modifying agent and accords with practical production and application. The process of the method is simple, safe and convenient, and accords with the requirements of environmental protection and utility.

The present invention is based on the discovery that moist heat treated ruminant animal feed compositions comprising a fermentation biomass, have increased amounts of proteinaceous matter that escapes fermentation within the rumen. The ruminant animal feed compositions may further comprise, alone or in combination, one or more of an isolated enzyme, an organic acid, a gluten protein, at least one divalent metal ion and at least one plant extract. The proteinaceous matter may then be digested or metabolized in the post-rumen portions of the ruminant digestive system, thereby providing further increased energy and protein levels for ruminant animals during times of increased productivity. Compositions and methods of manufacture of the compositions of the embodiments of the present disclosure are disclosed.

The invention relates to the field of foods, in particular to a gluten protein substitute. The gluten protein substitute comprises the following components in parts by weight: 2 to 6 parts of guar gum and 2 to 8 parts of pectin. The invention also relates to application of the gluten protein substitute in non-gluten wheaten foods, which comprises the following steps of: mixing non-gluten flour, the gluten protein substitute and yeast uniformly, adding water to the mixture and then stirring until the mixture is not sticky, to obtain a non-gluten paste; fermenting the non-gluten paste for 40 to130min, preparing a dough, then fermenting finally, and cooking non-gluten wheaten foods by traditional methods. The gluten protein substitute ensures sensory quality, reserves moisture, and ensures that net structures are formed in the non-gluten wheaten foods to simulate quality characteristics of traditional gluten wheaten foods. The gluten protein substitute is applicable for various kinds of cereal.

The invention discloses a method for preparing wheat texturized fiber protein by twin-screw high-moisture extrusion. The method comprises the following steps: (1) providing raw materials which contain uniformly mixed wheat protein, starch and a texturizing agent; (2) inputting the raw materials into a solid feeder of a twin-screw extrusion system and carrying out secondary stirring and mixing, inputting the mixture into a cavity of the twin-screw extrusion system and mixing the mixture and water, and then extruding; and (3) drying the product obtained in the step (2) and cooling so as to obtain the wheat texturized fiber protein. The invention also provides wheat texturized fiber protein prepared by the above method. By adopting different screw-thread sets to change extrusion engagement mode of the screw, effect degrees of gluten protein are different so as to achieve finer and denser fiber effects. Supplemented with the texturizing agent, low texturizing degree, long rehydration time and poor rehydration effect of existing texturized fiber protein products can be overcome, and finally a wheat texturized fiber protein product with high fibrosis degree and high quality is obtained.

The invention discloses a method for preparing modified wheat gluten protein by decarboxamidation and organic acid. The method comprises the steps: the organic acid is dissolved in 5 to 15 percent (w / w) of wheat gluten protein suspension, the mass concentration of the organic acid in the wheat gluten protein suspension is 0.2 to 1.5 percent; the solution reacts at a temperature of 110 DEG C to 126 DEG C for 5 to 30 minutes and is cooled and diluted for 5 to 10 times before small molecular acid residue is removed by ultrafiltration, and the solution is condensed, sprayed and dried to obtain the modified wheat gluten protein. The method has simple production technology, low protein hydrolysis degree, high safety and strong feasibility of implementation, and the final product has high foamability and can be used for baking and swelling food.

The invention discloses a preparation method for a gluten protein regenerated cellulose fiber. The method comprises the following steps: preparing a viscose spinning stock solution, preparing a gluten protein solution, preparing 8-12 percent by mass of a gluten flour solution, adding sodium hydroxide taking 4-10 percent by mass of the gluten flour solution and a dispersing agent taking 0.1 to 1 percent by mass of the gluten flour solution, stirring and reacting for 5 to 6 h at normal temperature, adding a cross-linking agent, reacting for 0.5 to 2 h at the normal temperature, obtaining the gluten protein solution after filtering, mixing the prepared gluten protein solution and the viscose spinning stock solution, and then performing wet spinning. The gluten protein regenerated cellulose fiber prepared through the method overcomes the problems of high production cost and difficulty in industrialization caused by high price of an auxiliary agent; by adopting an auxiliary agent with low price to perform protein pre-cross-linking, the loss of protein is avoided, and the protein content of the fiber is increased; and the method does not need a hydroformylation step, shortens the production technology process, and improves the production efficiency.

A biodegradable and renewable film that may be employed in a wide variety of applications is provided. The film is formed from a thermoplastic composition that contains at least one starch and at least one plant protein. Even at a high renewable material content, the present inventors have discovered that films may be readily formed from plant proteins and starches by selectively controlling the individual amount of the starch and plant proteins, the nature of the starch and plant proteins, and other components used in the film. Balancing the amount of starches and plant proteins within a certain range, for instance, can reduce the likelihood of plant protein aggregation and enhance the ability of the composition to be melt processed. The composition also contains at least one plasticizer that improves the thermoplastic nature of the protein and starch components. The selection of the plasticizer may also help reduce the tendency of the plant protein to aggregate during melt processing. For example, a relatively acidic plasticizer (e.g., carboxylic acid) may be employed in certain embodiments to minimize the formation of disulfide bonds in a gluten protein, and thereby decrease its tendency to aggregate.

The invention discloses a device and a method for on-line monitoring of protein enzymolysis process based on in-situ real-time spectrum, and belongs to the field of on-line monitoring of protein enzymolysis process. The method comprises the following steps: conducting enzymolysis on gluten protein suspension liquids with different concentrations, conducting timing sampling in the enzymolysis process, and monitoring important parameters, such as the degree of hydrolysis, the hydrolysis concentration of an enzymolysis solution and the ACE inhibition ratio of the enzymolysis solution, in the enzymolysis process by a chemical method; quickly collecting the in-situ real-time spectrum of the collected enzymolysis solution; pretreating the collected spectrum; screening the optimal spectrum areas of the degree of hydrolysis, the hydrolysis concentration of the enzymolysis solution and the ACE inhibition ratio of the enzymolysis solution by adopting a synergy interval least square method; establishing a calibration model and a prediction model by adopting the synergy interval least square method; conducting in-situ real-time monitoring and reaction endpoint judging on the enzymolysis process by utilizing the prediction model. The enzymolysis process of the gluten protein suspension liquid with the substrate concentration of 10 g / L is monitored by utilizing the prediction model, and the goodness of fit of the predicted value and the measured value is relatively high.

A method for screening wheat varieties with low celiac sprue toxicity based on T cell epitopes comprises the following steps: separating and extracting wheat gluten protein in two steps, performing SDS-PAGE electrophoresis combined with PageBlue TM staining method to identify the gluten protein, detecting celiac sprue T cell epitopes caused by the gluten protein through immunoblotting and other steps. According to the invention, T cell epitopes-based screening method is adopted to screen out the wheat varieties with low celiac sprue toxicity, so that safe and reliable low gluten food can be supplied for celiac sprue patients from the origin of raw materials, and the safety risk of the celiac sprue patients is reduced.

The invention discloses instant noodle made of Tibetan highland barley. The instant noodle takes modified highland barley flour and modified starch as main raw materials. A preparation method comprises the steps of curing, tabletting, standing, slitting, puffing to form, and drying to obtain the non-fried instant noodle cake made from the highland barley, wherein the mass ratio of the modified highland barley flour to the modified starch is (80-95):5; and the modified highland barley flour is prepared from the following components in percentage by mass: 35-45 percent of water, 5-10 percent of protease, 4-8 percent of pentosanase, 4-8 percent of lipolytic enzyme, 1-1.5 percent of salt and the balance of highland barley powder, which are subjected to enzyme digestion. According to the invention, highland barley flour is modified, so that the mucedin of the flour is improved to prepare the flour for processing the noodle; in cooperation with a processing technique of non-fried instant noodle and with adoption of modern instant noodle preparation equipment, the mouth feel of the instant noodle made from the highland barley has the palatable degree of instant noodle made from wheat, and the instant food with unique flavor and comprehensive nutrition is prepared. The preparation method is high in forming rate and good in palatable degree.

The invention relates to a method for improving the crispy feature of fried dough stick by using transglutaminase, belonging to the technical field of food processing. The invention is characterized in that wheat flour or whole meal flour or buckwheat flour or oat flour, yeast, common salt, sodium bicarbonate, potassium acid tartrate, sodium stearoyl lactylate, glutathione, transglutaminase, lactalbumin and artemis sphaerocephala krasch gum are put into a stirring cylinder for even mixing and stirring, then, ice water is added, and the mixture is continuously stirred into a dough; the dough is stood at the room temperature such that the transglutaminase undergoes sufficient chemical action; the dough undergoing standing is divided into blocks and shaped (to be elognated), the dough is then coated by preservative films and then put in a refrigerator for refrigeration, and the refrigerated dough is then stored in the refrigerator; and, when needed, the dough is taken out from the refrigerator and then put into a case for fermentation, finally the fermented dough is directly put into a frying pan to be fried into a finished product. In the invention, the transglutaminase is utilized in the freeze-fermented fried dough stick to overcome the damage brought by the refrigeration to flour gluten protein. The invention not only keeps the advantages of the freeze-fermented fried dough stick such as low acrylamide content, unique smell, bright yellow color, good appearance, and the like, but also improves the crispy feature of the fired dough stick.

The invention discloses gluten protein colloid granules and a preparation method and application of the gluten protein colloid granules. The preparation method comprises the following steps: gluten protein is subjected to crosslinking reaction under the effect of glutamine transaminase so as to form gluten protein colloid granules; micro hydrophilic molecules with primary amine groups are added into the reaction system, and are at least one of L-lysine, glucosamine and L-glutamic acid, and the mass ratio of micro hydrophilic molecules with primary amine groups to the gluten protein is 1 to (10-100). According to the invention, the micro hydrophilic molecules with primary amine groups are added into the reaction system; the gluten protein is subjected to crosslinking among molecules and within molecules, and crosslinking reaction is performed together with the micro hydrophilic molecules with primary amine groups; on one hand, glutamine or asparaginate in the gluten protein can be prevented from being subjected to deamidation reaction by glutamine transaminase, and on the other hand, because the micro hydrophilic molecules with the primary amine groups contains electrified groups, relatively high surface electric charge is given to the gluten protein.

The invention discloses a preparation method of a corn gluten protein hydrolyzate with blood pressure lowering function, which comprises the ordered steps of: (1) corn gluten degreasing, (2) screening, (3) water feeding for mixing, (4) ultrasonic processing, (5) zymohydrolysis, (6) centrifugation, (7) filtering and (8) drying. The preparation method of the corn gluten protein hydrolyzate has the following advantages that as a corn gluten turbid suspension is processed by shaped ultrasonic and zymohydrolysis, the preparation method of the invention raises the ACE inhibition rate of an ultrasonically processed zymohydrolysis product by 30 to 80 percent and the product yield by 30 to 70 percent when compared with normal zymohydrolysis under the same zymohydrolysis conditions. In the zymohydrolysis process, Ca(OH)2 solution is used for pH value adjusting, thus avoiding the introduction of Na ions that can raise the blood pressure of human bodies, simplifying production techniques and lowering cost. The corn gluten protein hydrolyzate that is prepared by the preparation method can be used for preparing blood pressure lowering medicines or health-care food with auxiliary blood pressure regulating function.

The present invention belongs to the field of food processing technology, and the anti-freezing fermented frozen dough containing pentosan enzyme and lipase includes the following steps: compounding solution with pentosan enzyme, lipase and yeast and activating the solution in culture tank; mixing flour, cane sugar, salt, milk powder, shortening oil, guar gum or carboxymethyl cellulose or carob gum, monoglyceryl diacetate tartarate and water and kneading; adding the activated solution via stirring; kneading to obtain dough, separating the dough, kneading, letting stand and freezing to form the anti-freezing fermented frozen dough. The present invention provides one kind of enzyme preparation comprising pentosan enzyme and lipase and the enzyme preparation can connect the gluten protein molecules to strengthen the gluten, increase the specific volume of the frozen dough, lower the surface tension, raise stability, increase fine bubble inside dough and improve texture and structure of bread.

The invention discloses a method for producing whole wheat flour by performing air flash explosion technology on bran and a product thereof. The method for producing whole wheat flour by performing air flash explosion technology on bran comprises the following steps of carrying out pretreatment, namely adjusting water content of bran, performing air flash explosion treatment, and carrying out drying so as to obtain dried bran; and then, carrying out flour blending, namely crushing the dried bran, carrying out sieving, and carrying out mixing with flour so as to obtain the whole wheat flour. The technology for producing whole wheat flour by performing air flash explosion technology on bran aims to solve the problems of existing whole wheat flour, namely liable damages on gluten protein andstarch, difficult powder preparation, short storage time and the like. According to the method for producing whole wheat flour, bran is treated by utilizing air flash explosion technology, wherein airexplosion pressure is provided by an external air compressor and temperature is provided by saturated steam so that pressure and time become two independent controllable parameters; and thus, the temperature can be controlled within a relatively low range. In addition, a relatively high pressure can be simultaneously maintained and instantaneously released so as to reduce activities of lipase andlipoxygenase, and thus, shelf life of the whole wheat flour is prolonged.

The invention relates to a low-GI (glycemic index) highland barley cereal premixed flour product as well as a making process and application thereof. The highland barley cereal premixed flour comprises the following components, full highland barley flour, wheat flour, wheat gluten, soy isolate protein, whole egg powder and HF complex enzymes. The highland barley cereal premixed flour provided by the invention adopts the full highland barley flour as a main component, three extrinsic proteins, namely the wheat gluten, the soy isolate protein and the whole egg powder, and the HF complex enzymesare added, and the extrinsic proteins and the HF complex enzymes take crosslinking effects into play with the full highland barley flour, so that the flour structure of the highland barley cereal premixed flour is stable; and in addition, as the wheat flour plays a role of support, the problems that highland barley flour is low in gluten content, gluten is not easily fomred, and formed dough is poor in viscoelasticity and ductility can be alleviated, and thus the highland barley cereal premixed flour has good processing performance.

The invention relates to a preparation method of corn starch. The method comprises: smashing immersed niblets so as to separate germs, subjecting degermed corn-bran and endosperm-containing niblet tissues to grinding so as to separate fiber, separating the obtained crude starch milk so as to obtain gluten water and starch milk, and washing the starch milk. Specifically, the gluten water is then concentrated to obtain a concentrate and process water containing insoluble protein. The process water is then mixed with a flocculating agent solution for floatation separation. The flocculating agent involved is a material able to make insoluble protein in the process water flocculate and / or subside. The method of the invention can make the insoluble protein and water in the process water effectively separated, thus substantially enhancing the yield of gluten protein powder. In addition, the protein flocculated process water can be reused to immerse corn and wash germs and fiber cyclically, basically can reach the immersion and washing effects of fresh water, and substantially improves the quality of refined starch milk.

The invention provides a pure potato steamed bun which is characterized by being prepared from the following raw material powder components: potato starch, prepared potato powder, potato starch, potato modified starch, protein, pectin, arabic gum, sugar and yeast. The pure potato steamed bun provided by the invention overcomes the defect that irritability can be caused by gluten protein in ordinary wheat steamed bun for a part of people, is applicable to people allergic to wheat or patients suffering from celiac diseases, comprehensive in nutrient component and has a health function.

The invention relates to a preparation method and an application of a meat taste peptide. The method comprises the following steps: carry outing deamidation modification of wheat gluten proteins by an organic acid or an inorganic acid to the deamidation degree of 30-50%, carrying out enzymatic hydrolysis of the deamidated wheat gluten proteins by an acidic protease to the hydrolysis degree reaching 10-15%, centrifuging, filtering by an ultrafilter membrane, concentrating, and carrying out spray drying to obtain the meat taste peptide. The protein recovery rate of the method reaches above 90%, and the obtained meat taste peptide can be dissolved in 20% brine and has a typical meat taste, so the meat taste peptide can be widely applied in sausage products, instant soup stocks, meat cans and instant foods, and can improve the vegetable protein utilization rate and the food quality.

The invention relates to the field of foods and particularly relates to a potato dreg mucedin-free dumpling wrapper and a processing method thereof. The potato dreg mucedin-free dumpling wrapper is prepared from the following raw materials in parts by weight: 10-40 parts of potato dreg raw flour, 10-40 parts of potato dreg ultra-micro flour, 10-20 parts of potato dreg nanometer flour, 4-12 parts of potato modified starch, 5-12 parts of extruded potato dreg flour, 5-13 parts of potato dreg microwave-processed flour, 1-10 parts of protein and 20-70 parts of water. The dumpling wrapper disclosed by the invention has small possibility of being mushy when steamed or boiled, is fine and smooth in taste, rich in protein, mineral substances, dietary fibers, vitamins and antioxidant substances and capable of being taken for a long time by celiac sprue patients.

The invention discloses a wheat gluten protein peptide as well as a preparation method and an application thereof. Wheat gluten protein is taken as a raw material and subjected to extrusion by a twinscrew extruder, ultrasonic pretreatment, enzymolysis, alcohol precipitation and column chromatography separation, and the wheat gluten protein peptide which has the components with molecular weight smaller than 3 kDa accounting for 80% or above and contains rich L(I)D, AL(I)D, AQP, ENG, SSR, L(I)R, L(I)M, L(I)PPY and PPY is prepared. The prepared wheat gluten protein peptide can notably improve the proliferation and metabolic activity of saccharomyces cerevisiae cells and can effectively improve the biomass, cell activity and fermentation performance of the saccharomyces cerevisiae cells whenapplied to a high-concentration or high-density fermentation process.

The invention provides a baked pancake prepared from whole potatoes and a preparation method of the baked pancake. Raw materials of the baked pancake comprise the following ingredients: whole potato flour, potato starch, modified potato starch, protein, pectin, plant-derived polyphenol, sugar, soda ash, yeast, edible oil and water. The baked pancake prepared from whole potatoes disclosed by the invention overcomes the shortcoming of a common wheat baked pancake that allergy of some people is caused due to existence of gluten protein, and the prepared baked pancake is suitable for people allergic to wheat or patients of celiac disease; moreover, the baked pancake has unique flavors of potato and sweet potato, is crisp in taste, contains rich ingredients such as protein, dietary fiber, vitamin and mineral elements, and has good nutrition and health efficacies.

The invention belongs to the technical field of food processing, and provides a gluten-free grain fermentation type flour product. The gluten-free grain fermentation type flour product is prepared from the following raw materials in parts by weight: 1.0 to 1.2 parts of gluten-free grain flour, 0.1 to 0.2 part of plant protein powder without gluten proteins, 0.01 to 0.03 part of yeast powder, 0.001to 0.05 part of TG enzyme, 0.01 to 0.05 part of lactobacillus plantarum powder, 0.01 to 0.03 part of salt, 0.01 to 0.02 part of bread improver and 0.6 to 0.8 part of water. According to the invention, after the raw materials are matched in the ratio, gas tightness of a gluten-free grain dough can be improved, and elasticity and a product volume of the gluten-free grain fermentation type steamed flour product in an initial stage of steaming are improved, so that the finally obtained gluten-free grain fermentation type steamed flour product is rich in nutrition, good in taste and excellent in flavor.

The invention discloses a processing method for reducing the fat content of fried potato cakes. The processing method comprises the following steps of: mixing wheat flour, gluten protein powder and sodium tripolyphosphate to prepare a film coating agent of potato cakes; quickly freezing a single coated potato cake and then frying; deoiling and then quickly freezing for the second time. The invention can effectively reduce the fat content of the fried potato cakes and improve the sensory quality of products.

The invention belongs to the processing field of flour production and particularly relates to a method for making wheat flour for extracting vital gluten. The method for making the wheat flour for extracting the vital gluten comprises the following steps of: wheat pre-washing, wheat washing and water adjusting, pure wheat flour grinding, flour mixing and post processing, wherein the pure wheat flour grinding step comprises skin grinding, core grinding, dreg grinding and tail grinding. A skin grinding system comprises a primary skin grinding port and a secondary skin grinding port. The method is characterized in that the speed ratio of the secondary skin grinding port in the skin grinding system is 2:1, namely that the speed ratio of a fast roller to a slow roller is 2:1; and grinding rollers adopted in the core grinding system, the dreg grinding system and the tail grinding system are all matt surface rollers, and the speed ratio of the matt surface rollers is 1.25:1. The wheat flour for the vital gluten, produced by the technical method meets the quality requirement for extracting the vital gluten, few gluten proteins and starch particles are destroyed, gluten is easily formed, and the separating yield rate of the vital gluten is increased by 0.8% more or less. Power consumed by the flour making method is about 5% less than power consumed by a traditional method, so that the energy saving effect is remarkable.