86 results about "Hardaliye" patented technology

The invention discloses low temperature fermenting Lactobacillus casei and a method for preparing hard yark milk cheese from Lactobacillus casei. The Lactobacillus casei which has a preservation number of CGMCC4775 has a low temperature fermentation capability. The method for preparing the hard yark milk cheese from Lactobacillus casei comprises steps of raw milk sterilization, inoculation, fermentation, enzyme addition, milk curding, cutting, whey discharging, pile brewing, squeeze-molding, packaging, and maturation. The hard yark milk cheese, which is prepared in the invention, is milky in color and has the characteristics of rich milk fragrance, uniform quality and abundant nutrition, has the advantages of good hardness, good elasticity, good cohesiveness and good chewiness.

This invention provides an easily handled bactericide composition necessitating no rinsing step after treatment and exhibiting a safe and excellent bactericidal effect on surfaces which may be brought into direct contact with foods, such as hard surfaces in a house other than dishes and cooking devices. The bactericide composition of this invention comprises (a) polylysine, (b) plant essential oil, (c) organic solvent and (d) water in a specified ratio.

The invention discloses a beer barrel structure provided with a valve, relating to beverage retailing machines. The beer barrel structure provided with the valve comprises a barrel assembly and a valve assembly, wherein the barrel assembly comprises a hard outer barrel and a soft wine bag, and the wine bag is arranged inside the outer barrel; the valve assembly comprises an outer barrel sealing cover, the valve, an air inlet pipe and a wine outlet pipe, the valve is connected to the opening of the wine bag opening in a sealing way, and the outer barrel sealing cover seals and compresses the valve on the opening of the outer barrel opening; the valve is provided with an air inlet and a wine outlet, the air inlet is communicated with the outside of the valve and the inner cavity of the outer barrel, the wine outlet is communicated with the outside of the valve and the inner cavity of the wine bag, the air inlet pipe is connected to the air inlet, and the wine outlet pipe is connected to the wine outlet. The beer barrel structure provided with the valve, provided by the invention, effectively avoids the problem that gas in wine liquid escapes when the air space in the barrel becomes larger, and guarantees the quality of the liquid in the barrel in the storage process to be invariable.

The invention discloses a single-purpose active carbon absorbing petrol steam and preparing method, which comprises the following steps: making hard shell or coal as raw material; adopting materialized dipping activation to deal charring material; getting active carbon; making the steeping liquor consist by phosphoric acid and magnesium oxide; setting the proportion by weight of each group at phosphoric acid : magnesium oxide = 1:1.5- 2.5; making iodine sorption value of active carbon at 800-1000mg/g; making adsorption rate of product petrol steam at 26-45%; setting mechanical strength>=95%; charring; dipping; drying; activating process; getting the product.

The invention discloses a concrete curing agent and a preparation method thereof. The agent is prepared from paraffin, sorbitan mono fatty glyceride, trolamine, stearic acid, glycerin monostearate and EGDS. The agent is mainly applied to the concrete curing under climatic conditions of drought, insufficient water, torridity and wind, and the water retention rate is obvious and reaches more than 99 percent; and the curing time is long, up to 3 to 12 months. The curing agent can be directly used without being diluted, and the spray-coating area reaches 8 to 10m<2>/kg, and the excessive spray-coating does not damage concrete performance.

A kind of environment-friendly PVA solid glue of the present invention comprises deionized water 40.0%-70.0%, humectant 2.0%-15.0%, polyvinyl alcohol 10%-25.0%, acid regulator 0%-1.0%, tackifier 1.0%‑5.0%, silicone modifier 0.05%‑5.0%, defoamer 0%‑0.5%, sodium hydroxide 0.1%‑0.5%, sodium stearate 1.0%‑10.0%, antioxidant 0 %‑0.5%, preservative 0.20%‑0.30%; the preparation method is: add deionized water and polyvinyl alcohol powder in the reaction kettle, add humectant and half of the defoamer after heating by steaming, add acidic acid after cooling to room temperature Regulator to adjust the PH value, then add silicone modifier, then add tackifier, sodium hydroxide, sodium stearate, the remaining half of defoamer, antioxidant and preservative, and let it stand for discharging and filling. Cooling molding obtains PVA solid glue.

The invention belongs to the technical field of cleaning agents, and discloses a tea stain and besmirch cleaning agent and moist towelette and preparation methods thereof. According to the main technical scheme, the preparation method for preparing the tea stain and besmirch cleaning agent comprises the following steps of: adding 3 to 10 weight percent of polyvinyl alcohol, 1 to 5 weight percent of sodium chloride, 2 to 8 weight percent of sodium dodecyl benzene sulfonate, 1 to 5 weight percent of polyethylene glycol, 0.1 to 0.5 weight percent of preservative, 0.1 to 1.0 weight percent of essence or/and 4 to 15 weight percent of calcium carbonate and the balance of water into a reaction container, stirring, heating, dissolving and reacting, and cooling to room temperature to obtain the tea stain and besmirch cleaning agent; and the preparation method for the moist towelette comprises the following steps of soaking cut paper napkin with the required size in the prepared tea stain and besmirch cleaning agent until 70 to 85 percent of the paper napkin is wet, and then packaging. When used for wiping tea stains, the cleaning agent and the obtained moist towelette have the characteristics that the tea stains can be wiped off completely, a cup is clean and bright, and a good effect is achieved; and the cleaning agent can be used for wiping the tea stains of hard materials such as ceramic, glass and metal, and is suitable for cleaning and wiping the tea stain and other besmirch of a plastic cup made of a soft material, and has a good effect, and the characteristic of simple production process.

The invention discloses a Rex rabbit fattening fodder. The fodder consists of the following raw materials in percentage by weight: 15 to 25 percent of wheat straw powder, 6 to 16 percent of corn straw powder, 18 to 40 percent of corn powder, 8 to 13 percent of carrot powder, 5 to 10 percent of colza cake powder, 7 to 11 percent of peanut powder, 1.3 to 5 percent of shrimp powder, 1.5 to 5 percent of field snail powder, 0.1 to 0.8 percent of green vegetable powder, 3 to 6 percent of buckwheat, 0.3 to 0.5 percent of salt, 0.3 to 0.5 percent of lactasin, 0.3 to 0.5 percent of garlicin powder, 0.15 to 0.3 percent of terramycin and 0.15 to 0.3 percent of lysine. The fodder is prepared by the following steps of: putting the first eleven materials into a fodder stirring machine and stirring for 30 minutes; taking the mixture out and smashing the mixture in a fodder smashing machine; after adding the lactasin, the garlicin power, the terramycin and the lysine, pouring the mixture into the stirring machine and stirring for 20 minutes; taking the mixture out, pouring the mixture into a multi-ring mode hard particle fodder machine, and processing to form precipitation of hard particle fodder; and taking the precipitation of the hard particle fodder out and screening by using a 250-mesh screen to obtain a qualified fodder.

The invention relates to pre-steamed bun and production thereof, and particularly discloses a pre-steamed bun and a production method thereof. Pre-steaming is adopted to reduce the influence of agingon the quality of the steamed bun and solve the problem that the steamed bun is prone to aging. The pre-steamed bun is produced through processing 100 parts of plain flour, 0-10 parts of dietary fiberpowder, 47-50 parts of water, 0.5-0.8 part of yeast, 0.5-0.8 part of sugar, 0.02-0.03 part of sodium stearoyl lactylate, 0.02-0.03 part of glycerol monostearate, 0.0002-0.0003 part of ascorbic acid,0.002-0.003 part of xylanase, 0.002-0.003 part of lipase, 0.001-0.003 part of alpha-amylase and 0.0002-0.0005 part of glucose oxidase. The production method of the pre-steamed bun comprises the following steps: weighing raw materials an auxiliary materials; kneading dough; cutting the dough into steamed bun blanks, and fermenting; pre-steaming the fermented steamed bun blanks; and freezing. The pre-steamedbun is superior to traditional fully-cooked quick-frozen steamed bun in quality, longer in shelf life, better in taste and rich in dietary fibers, and the health-care quality of the steamedbun is improved.

The invention relates to a feed for Shaweimate quails, which contains rape cake powder, wheat flour, sweet potato powder, peanut meal, freshwater shrimp powder, locust powder, salvinia powder, grass seed powder, stone powder, calcium phosphate secondary, vitamin B, vitamin A, edible salt, snakegourd powder, pinellia powder, ganoderma lucidum powder, honeysuckle powder and angelica powder. The powdery agents are completely mixed together proportionally and put into a multiplex mixer for mixing for 120 minutes; the powdery agents are taken and put into a ring mode pulverizer for pulverizing into powder; the powder is taken out and put into a drier for drying for 40 to 60 minutes; the powder is taken out, cooled, and put into the multiplex mixer for mixing for 170 minutes; the powder is taken out and put into a ring mode bulking machine for bulking for 1 to 2 hours; then the powder is taken out and transferred into a ring mode hard particle machine for generating a feed in a form of precipitation hard particles; and then, the particles are screened with a sieve of 40 meshes, wherein the weight of each particle is 0.1g so that the particles can be hermetically packed by required weight.

The invention discloses a preparation method of nanometer calcium carbonate used for filling of hard PVC. The preparation method comprises the following steps: S1, calcining limestone at 1000-1200 DEG C to obtain quick lime, carrying out a digestion reaction on the quick lime and water to obtain Ca(OH)2, and preparing a Ca(OH)2 suspension; S2, adding a crystal form control agent into the Ca(OH)2 suspension, introducing mixed gas of CO2 for a carbonation reaction, and stopping introducing CO2 when the pH value of the reaction suspension is more than 7 and less than or equal to 9; S3, performing surface modification on the suspension, adding a sodium stearate solution into the suspension, then adding a calcium salt solution, and adding a zinc salt solution; and S4, finally carrying out filter pressing, drying and sieving to obtain the nanometer calcium carbonate for filling of the hard PVC. The prepared nanometer calcium carbonate can improve the whiteness of hard PVC, inhibit decomposition, yellowing and aging of a hard PVC material and improve the mechanical properties of a PVC product.

The invention relates to the technical field of fruit storage and preservation and in particular relates to a method for preserving strawberries through intermittent static low-air-pressure treatment. The method comprises the following steps: pre-cooling picked strawberries, putting the pre-cooled strawberries into PE preservation bags, arranging a hard hollow plastic pipe with inner diameter of 0.5cm-2cm at each bag opening for communicating the corresponding bag with outside air, binding the bag openings, putting the bags into plastic baskets, putting the plastic baskets into a vacuum chamber of pressure reduced storage equipment, vacuumizing till the pressure is 35kPa-60kPa, and stopping air extraction; after 2-3 days, slowly recovering the pressure of the vacuum chamber to normal pressure while keeping exchange of air in and outside the vacuum chamber; after 1-3 hours, continuously extracting air until the pressure of the vacuum chamber is 35kPa-60kPa, and stopping air extraction; repeating the processes until the storage is finished. Compared with an existing continuous vacuumizing type pressure reduced storage mode, the method has the characteristics that equipment and energy resources are saved, the water loss rate and the decay index of strawberries can be reduced effectively, and the strawberry flavor can be well reserved.

The invention relates to pizza base dough and a preparation technology thereof. The pizza base dough is prepared from the following main raw materials: American hard red spring wheat flour, Australianhard wheat flour, Canadian red spring wheat flour, and low-sugar-content fermentation powder. The main raw materials are mixed; and then, black rice flour is added at certain proportion. Thus, pizzabases prepared from the piazza base dough are very crispy and chewy in taste, as well as richer and more balanced in nutrients. Moreover, the preparation technology of the black rice pizza bases is simple and conducive to large-scale production; and thus, needs of work and life in the modern society are met. Refrigeration standards of the dough stored in stores can be unified by low-temperature fermentation, so that, quality of baked pizzas is guaranteed; moreover, relatively few yeast is used during slow fermentation, so that, unique taste of the yeast in the dough can be reduced. In addition, very good wine aroma and sour flavor can be produced during the slow fermentation process. Thus, pizza with better flavor and texture can be enjoyed by consumers anytime and anywhere.

The present invention discloses a formula of a feed produced by using fruit sugar leftovers. The formula comprises the following raw materials in weight: hard fruit sugar, soft fruit sugar, chocolates, milk sugar, peanut sugar, citric acids, an antioxidant, sodium glutamate, puffed corn, flour and a carrier. The present invention also provides a preparation method of the feed produced by using the fruit sugar leftovers. The various sugar raw materials are effectively combined, the combined raw materials are added into the feed, and the feed can greatly improve health and disease resistance of edible animals, reduces production of harmful gases, and thus improves production performances of aquaculture enterprises and economic benefits.

The invention belongs to the field of organic matter detection, and discloses an inspection and detection method for organic matter content in soil. The inspection and detection method comprises the following steps: (1) weighing a to-be-detected sample, putting the to-be-detected sample into 250ml of hard triangular flasks, adding a potassium dichromate-sulfuric acid solution, uniformly shaking, and inserting a glass funnel into each triangular flask; (2) putting all the triangular flasks into an iron reagent tray, putting the tray with the sample into a drying oven, keeping the temperature of120 DEG C, drying for 2 hours, taking out the tray from the drying oven, cooling, directly washing the small funnel with water, and washing the triangular flasks with washing liquor so that the totalvolume of the solution in the triangular flasks is controlled to be 50-60mL; and (3) adding three drops of phenanthroline indicator, titrating the residual K2Cr2O7 by using a ferrous sulfate standardsolution, and enabling the color change process of the solution to be orange yellow-blue green-brownish red. According to the method, digestion liquid in the test tube does not need to be washed out,the defects in the prior art do not exist, organic matter in soil can be detected on a large scale, operation is easy, environment friendliness and high efficiency are achieved, and safety and reliability are achieved.

The present invention discloses a betel nut health beverage formula, wherein the betel nut health beverage is prepared from the following raw materials by weight: 0.2% of a betel nut extract, 8% of white granulated sugar, 0.05% of citric acid, and 0.15% of a composite stabilizer sodium alginate, and the balance of water. According to the present invention, the active component of the betel nut isextracted and is added to the beverage to preparation the functional food, such that the damage of the betel nut hard fiber on the oral cavity can be reduced, and the same treatment effect as the betel nut can be provided.

The invention discloses a washing-free alcohol disinfectant. The washing-free alcohol disinfectant comprises components in percentage by mass as follows: 75% ethanol, 0.0005%-3.0% of sliver ions, 0.1%-3.5% of a bactericide, 0.5%-2.5% of a surfactant, 0.2%-5% of a moisturizer, 0.1%-1% of a thickening agent and 11%-25% of deionized water. Application comprises steps as follows: filling: a sealed bagis filled with the washing-free alcohol disinfectant via a filling port for sealed preservation; mounting: a valve plug on a valve body is pulled down, the valve body is mounted at a connecting partof a bottle to be buckled and fixed, and then, a front cover and a back cover are buckled; and then, use. A solution in the sealed bag only communicates with a hard sharp tube, the solution can flow out along the hard sharp tube by pressing a pump, and meanwhile, the sealed bag automatically deforms to balance the air pressure under the extrusion of atmospheric pressure. According to the device and the application, the sprayed washing-free alcohol disinfectant is 75% alcohol solution and has in the best sterilization effect no matter on the first day, in the first use, after several months orin the last use.

The invention discloses a preparation method of non-hydrogenated zero-trans fatty acid vegetable butter, and relates to the technical field of vegetable butter preparation. The non-hydrogenated zero-trans fatty acid vegetable butter comprises the following raw materials in percentage by weight: 15-15.68% of water, 0.92-1% of non-transgenic soybean milk powder, 27.2-38.1% of non-hydrogenated hard oil, 15.1-20% of liquid non-transgenic vegetable oil, 0.1% of salt and 2.5-3.5% of emulsifier. According to the preparation method of the non-hydrogenated zero-trans fatty acid vegetable butter, the characteristics of natural stearin states of palm kernel oil and shea butter are utilized, so that the hardness and stability of the butter are improved, the defect that a large amount of hydrogenated stearin vegetable oil is used in the prior art is avoided, and the formation of trans fatty acid is also avoided. The prepared butter is fine, pure and thick in quality, good in ductility and stabilityand easy to smear, the nutrition of original grease is reserved to the maximum extent, and the butter can be smeared to bread as sauce or paste, can also be used for making bread, biscuits and the like, and is convenient to eat and wide in baking application range.