310 results about "Heat processing" patented technology

The invention relates to the technical field of cream cheese preparation, in particular to whey-free natural fruity original cream cheese and a preparation method thereof.The whey-free natural fruity original cream cheese comprises a raw material bag, and the raw material bag comprises, by mass, 45-60 parts of single cream, 20-30 parts of concentrated milk, 20-30 parts of milk protein powder, 20-30 parts of table salt, 20-30 parts of a stabilizer and 20-30 parts of a composite leavening agent; the mass part of the concentrated milk is 35-50; 4-7 parts by mass of milk protein powder; the mass part of the table salt is 0.5-1.5 parts. The cream cheese with natural fruity flavor is prepared, high-index single cream and concentrated milk protein are used as raw materials, through a specific fermentation technology, pleasant fruity flavor can be generated without additional addition of flavor substances, and the flavor category of original cheese is enriched. And a semi-finished product can be obtained without discharging whey after fermentation, so that the process is simplified, the efficiency is improved, the problems of microbial risk and texture deterioration caused by addition of jam and secondary heat treatment in the traditional processed cheese are avoided, and the safety and quality of the product are remarkably improved.

The invention relates to the technical field of food processing and quality improvement, in particular to a physical-biological multi-dimensional cooperative regulation method for improving the quality of germinated wheat flour based on heat treatment. The method comprises the following steps: firstly, carrying out gradient temperature control heat treatment on germinated wheat flour, which comprises three stages of low-temperature hot air pre-passivation, medium-temperature damp-heat modification and high-temperature microwave sterilization stabilization, so as to finally achieve the purposes of gradually passivating enzyme activity, modifying a starch structure and stabilizing protein conformation; meanwhile, biological enzymolysis synergistic treatment is carried out in the medium-temperature damp-heat modification stage, so that the quality of the wheat flour is further enhanced and stabilized; for heavily germinated wheat flour, an ultrahigh pressure treatment step is added after high-temperature microwave treatment. Through the method, the problems of high cost, large loss, food safety risk and the like of improving the quality of the germinated wheat in the prior art are effectively solved, the quality of the germinated wheat is remarkably improved, the germinated wheat can be better applied to the field of food processing, and the method has the advantages of being remarkable in cost benefit, high in food safety guarantee, obvious in quality improvement and the like.

The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a hydrothermal treatment method characterized in that it comprises the following steps:1) Preparing a starch milk with a dry matter content of between 30 and 40% by weight, preferably 32% by weight,2) Heating the starch milk prepared in this way to a temperature 10 to 15° C. lower than its gelatinization temperature,3) Stirring the starch milk obtained in this way at this temperature for between 45 minutes and 7 hours, preferably between 1 hour and 6 hours,4) Recovering, filtering and drying the starch milk treated in this way.

The invention provides a preparation method of a spicy red oil seasoning. The preparation method comprises the following steps: collecting initial microorganism content data and physicochemical property parameter data of a spicy red oil seasoning sample; according to the basic response characteristic data, aiming at three heating modes of intermittent heating, gradient heating and combined heat treatment; according to the quality stability influence factor data, a multi-dimensional regression analysis method is adopted to process the relevance between the flavor retention parameters and the aroma loss parameters, and fluctuation range data of the sensory characteristics in different heating modes are obtained; judging according to the matching degree of the fluctuation range data and the physicochemical property parameter data, and if the matching degree is lower than a preset matching degree threshold value, adjusting a heat transfer efficiency parameter to obtain optimized temperature distribution data; according to the heating mode parameters corresponding to the optimal balance point data, the change data of the flavor retention degree and the grease oxidation degree are verified through a real-time monitoring system, and final sterilization process parameter combination data are obtained.

A coupling device (1) comprising: a tube sheet (112) attached to a tube bundle (110); a first groove (218) formed on a surface (220) of the tube sheet (112); a flange (208) provided to accommodate a terminal section (214) of the tube sheet (112) and provided with holes (226) for receiving fastening means (306a, 306b); an anchor ring (202) provided to be placed around the tube sheet (112) and provided with holes (210) for receiving fastening means (306a, 306b) to connect the anchor ring (202) to the flange (208); a retaining element (206) comprising an inner section (311) and an outer section (312), wherein the inner section (311) is provided to be placed in the first groove (218) of the tube sheet (112), wherein the retaining element (206) is divided into a first part (222) and a second part (224); and a second groove (232) formed by the combination of the flange (208) and the anchor ring (202) and provided to accommodate the outer section (312) of the retaining element (206).

The application provides a high-stability salt-free meat protein beverage and a preparation method thereof, and relates to the field of food. The method comprises the following steps: extracting myofibrillar protein in chicken, washing the myofibrillar protein with water to remove salt in the myofibrillar protein, and obtaining salt-free myofibrillar protein; dissolving the salt-free myofibrillar protein in water to obtain a salt-free myofibrillar protein solution; and dissolving high-charge-density sodium carboxymethyl cellulose in the salt-free myofibrillar protein solution and uniformly mixing. The high-charge-density sodium carboxymethyl cellulose is combined with meat protein in a non-covalent form to form a complex, the charge property of the meat protein is changed, the self-assembly behavior of the myofibril is hindered, and the aggregation is inhibited, so that the water solubility of the meat protein is improved; the steric hindrance effect and the electrostatic repulsion of the system are greatly improved, so that the thermal stability of the meat protein is greatly improved, and the instability effect of the meat protein in the heat processing process is effectively avoided. The clear and transparent salt-free beverage product with good stability can be processed by using the method.

This invention belongs to the field of grain deep processing technology and discloses a method for reducing the glycemic index (GI) of brown rice flour through a combination of thermal and non-thermal physical processing. The method involves: pulverizing high-quality brown rice and allowing it to stand in equilibrium with water; subjecting the material to low-temperature wet heat treatment at a moisture content of 30%–50%; baking the wet-heat treated material; mixing the baked material with pure water and performing a first freeze-thaw cycle; subjecting the mixture to intermittent pulsed electric field treatment in a multi-cycle intermittent manner; subjecting the pulsed electric field treated material to a second freeze-thaw cycle; and finally centrifuging, drying, sieving, and packaging the material. This method regulates the starch structure to obtain a low glycemic index product through the synergistic effect of a specific sequence of thermal and non-thermal treatments. This invention innovatively designs a two-stage freeze-thaw cycle process before and after the pulsed electric field treatment, employing physical modification methods throughout the process to ensure product safety. It has low equipment requirements and broad industrial application prospects.

The invention relates to the technical field of cigarette materials, in particular to a silica microsphere with a core-shell structure and hierarchical pores as well as a preparation method and application of the silica microsphere. The preparation method of the silicon dioxide microspheres with the core-shell structure and the hierarchical pores comprises the following steps: 1) mixing a polyvinyl alcohol aqueous solution with nano silicon dioxide particles, and stirring to form floccules; (2) preparing the floccule obtained in the step (1) into a sphere, namely a core structure of the silicon dioxide microsphere; (3) wrapping the surface of the core structure prepared in the step (2) with a pre-mixed mixture of mesoporous silica particles and a pore-foaming agent to serve as a shell structure of the silica microsphere, so as to obtain the silica microsphere with the core-shell structure; and 4) performing heat treatment to form hierarchical pores in the core-shell structure of the silicon dioxide microsphere, thereby obtaining the silicon dioxide microsphere with the core-shell structure and the hierarchical pores. The silicon dioxide microsphere with the core-shell structure and the hierarchical pores has the hierarchical pores with different sizes, so that the fragrance carrying amount can be increased, and the slow release performance can be improved.

The application relates to a weather-resistant color master batch for modified polypropylene cable protection pipes, which is composed of a carrier resin, a photo-thermal stable color powder, a filler and a grafting compatibility modifier; the photo-thermal stable color powder is composed of zinc dicyclopentadiene dimethylate, orange yellow, bright red, an antioxidant, an ultraviolet absorber and a dispersant; the dicyclopentadiene in the zinc dicyclopentadiene dimethylate has heat-reversible crosslinking properties, is disdimerized during heat processing, has good processing fluidity, is re-cyclized and addition-dimerized to be crosslinked after temperature reduction, so that the decomposition of the orange yellow and the bright red caused by cable heating is reduced; meanwhile, the antioxidant and the ultraviolet absorber have a compound synergistic effect, so that the weather resistance of the color master batch can be better improved; the modified polypropylene cable protection pipe prepared by using the color master batch has the advantages of color stability, reduced processing toxicity, good processing fluidity, low price and the like, and is more suitable for power cable protection pipe use.

The application discloses a preparation method and application of a novel LBL marine biomass hydrogel composite membrane. The preparation steps of the hydrogel composite membrane are as follows: adding chitosan quaternary ammonium salt into 0.1 M tris-hydrochloric acid solution to obtain chitosan quaternary ammonium salt solution through heating and stirring; adding sodium alginate into tris-hydrochloric acid solution to obtain sodium alginate solution through heating and stirring; taking an ultrafiltration membrane as a base film, spreading the chitosan quaternary ammonium salt solution on the surface of the base film first, pouring away the excessive solution after standing, and then spreading the sodium alginate solution on the chitosan quaternary ammonium salt solution after heat treatment in an oven, pouring away the excessive solution after standing, and heat treating in the oven to obtain a self-assembled hydrogel composite membrane. The layer-by-layer self-assembled hydrogel composite membrane is obtained through repeating the above process for multiple times. The preparation method is simple, the material is green and environment-friendly, the obtained membrane surface has superhydrophilicity, obvious separation efficiency is shown in dye wastewater treatment, and strong anti-pollution performance is shown.

The application provides a kind of cement-like solidification characteristics and mineral flavor seaweed mayonnaise and its preparation method, based on the principle of multistage homogenization in cement production, heat treatment and particle grading, porous activated carbon particles prepared by carbonization of brown algae fermentation are graded and matched, combined with ladder type homogenization emulsification process, the cement-like solidification gel characteristics are realized;The activated carbon particles of brown algae are calcined at high temperature to form a multistage pore structure, and form a cement-like mineral flavor in cooperation with black pepper powder, smoked chili powder, clove powder, litsea cubeba powder, catnip powder and garlic powder, etc.The product prepared by the application has unique touch, low-fat characteristics and functional dietary fiber, and is suitable for building theme catering and health food field.

The objective is to provide a method for producing a non-emulsified oil sauce in which the ingredients do not form clumps and the ingredients can be uniformly filled into a container. [Solution] An emulsified seasoning liquid is prepared by stirring a mixture containing a seasoning liquid and edible oils and fats. After filling a container with the emulsified seasoning liquid and ingredients, a heat treatment is performed to obtain a non-emulsified oil sauce that can be filled into a container uniformly without the ingredients clumping.

The invention belongs to the technical field of food processing, and discloses application of muscle protein in a protein product, the protein product and a manufacturing method of the protein product. The protein product comprises the following components in parts by weight: 1-5 parts of recombinant myosin; and 5-9 parts of animal protein or vegetable protein. The recombined muscle protein is creatively adopted to improve the texture and flavor of the plant meat, and experiments prove that the recombined muscle protein (FW protein) can perfectly simulate the texture of a real meat product after being subjected to simple cross-linking treatment, and meanwhile, the recombined muscle protein has the function of a protein-based adhesive. Animal protein in meat products can be completely or partially replaced, dependence on animal husbandry is remarkably reduced, and the sustainable food production requirement is met. In the hot processing (such as extrusion and cooking) process, the recombinant muscle protein can form a stable three-dimensional network structure, so that the product is endowed with good elasticity and slicing property, the problems of loose texture and fragility of the traditional vegetable protein product are solved, the use of additives is reduced, and the production process is simplified.

The invention discloses a preparation method of low-beany-flavor high-nutrition soybean protein, and belongs to the field of food processing. In order to solve the problems that the beany flavor of the existing soybean protein is prominent and the quality of the protein is deteriorated in a dry heat processing process, the invention provides a preparation method of low-beany-flavor high-nutrition soybean protein, and the method mainly comprises the following steps: (1) taking soybeans as a raw material, crushing, sieving, degreasing, carrying out alkali dissolution and acid precipitation, and freeze-drying to obtain the soybean protein; (2) preparing a soybean protein solution; (3) adding tannic acid to further prepare a soybean protein-tannic acid covalent / non-covalent compound; and (4) carrying out dry heat treatment on the soybean protein-tannic acid covalent / non-covalent compound. According to the method, dry heat treatment and covalent / non-covalent compounding of the tannic acid and the soybean protein weaken the interaction between beany flavor substances and the protein by changing the conformation of the protein, and the prepared soybean protein has the properties of low beany flavor, high nutrition and the like, and has a good application prospect in the field of foods.

The invention discloses a water disintegration type babylonia compound feed and a preparation method thereof. The compound feed comprises the following raw materials: 30-40 parts of minced fish; 20-30 parts of fish meal; 5 to 15 parts of a freshener; 5-8 parts of a bonding modifier; 1-3 parts of a disintegration regulator; 1-1.5 parts of an emulsifier; 0.1 to 0.2 part of a phagostimulant; 0.01 to 0.02 part of an antioxidant; the preparation method comprises the following steps: preparing raw materials, carrying out light heat treatment, chopping and emulsifying, forming and granulating, quick-freezing and shaping, and packaging and storing, by optimizing the proportion of the components, adopting light heat treatment and combining a low-temperature quick-freezing process, the feed granules are naturally disintegrated into mud after being put into water for 5-15 minutes, the feed coefficient reaches 1.6-1.8, the residual feed rate is less than 5%, and the nutritional supplement is added into the feed granules. The survival rate can reach 90% or above, compared with chilled trash fish feeding, the residual feed reduces the ammonia nitrogen generation amount in water by 50-60%, and the method is suitable for large-scale application and popularization.

The invention belongs to the technical field of tobacco flavor heat treatment, and discloses novel tobacco flavor continuous heat treatment equipment and a using method.The novel tobacco flavor continuous heat treatment equipment comprises an electric heating box, an oil plug is tightly clamped to a box body on one side of the bottom end of the electric heating box in a through mode, and a spherical cone plate is movably coupled to a plate body at the bottom end of the electric heating box; u-shaped connecting frames are fixedly connected to the outer walls of the two ends of the spherical cone plate, and heating parts are arranged between the two U-shaped connecting frames and the electric heating box in a combined mode. Three functions of shaking temperature control, friction heat generation and heat conduction can be synchronously driven through a single motor, the motor rotates to drive a ball disc to fluctuate a metal ball rod, and reciprocating friction heat generation is achieved; meanwhile, an electric heating box is driven to shake, uniform heating is guaranteed, high-temperature gas generated by friction can be automatically collected to a T-shaped heating column through a piston and a ring pipe structure, perfume is suddenly heated according to needs, extra power equipment is not needed, and continuous treatment is achieved.

HEAT PROCESSING INSTALLATION FOR FOOD PRODUCTS The invention relates to a heat processing installation (100) with several conveyor lines (104a-b) arranged one above the other, trays (50) with two wheels and a cleat, elevators (106a-b) for raising a tray from a lower conveyor line (104a) to an upper conveyor line (104b), rails on which the trays (50) run, and transmission belts with counter-cleats cooperating with the cleats of the trays (50), where at each elevator (106a-b), each rail has a valve arranged to open when a tray (50) is raised and to close when the tray (50) is above the rail. Fig. 1

The present invention relates to a method for preparing an odorless modified cutin extract comprising: i) feeding a raw cutin extract having a dry content ranging from 30 to 95 wt% (% by weight) into a vented extruder; ii) carrying out a thermal treatment inside the vented extruder, wherein said thermal treatment is carried out at 5 atmospheric pressure or at a pressure higher than 100 Pa and lower than the atmospheric pressure, and at a temperature higher than 150 °C and lower than 210 °C.

The embodiment of the application discloses a food processing method, device, equipment and computer readable storage medium, the method comprises: in response to the received starting instruction, high temperature dry heat treatment is carried out to the food material to be processed to the first preset temperature, and the processed food material to be processed is obtained;Control the water injection device to inject water to the processed food material to be processed, and obtain the current temperature of the food material to be processed after water injection;Determine that the current temperature is the second preset temperature, control the current temperature to maintain at the second preset temperature until the first preset holding time is reached, and stop heating, wherein the second preset temperature is less than the first preset temperature;Stirring is carried out at the first preset rotating speed until the preset stirring time is reached, and the finished food is obtained.

FIELD: food industry.SUBSTANCE: intended for the production of food products, in particular fish and vegetable products. A method for producing fish-vegetable cutlets is proposed, which involves grinding solid recipe components in a mincer, including minced fish, onions sautéed in vegetable oil, table salt, chopping with the simultaneous introduction of liquid recipe components, forming cutlets, while additionally at the stage of introducing solid components, carrots, white cabbage, corn flour are introduced, and at the stage of introducing liquid components, a spicy-smoking hydrophobic CO2 extract and a CO2 extract of black pepper are introduced, after forming, heat treatment of the cutlets is carried out in a combi steamer at a temperature of 150°C with the “steam” function for 10-12 minutes and in the “convection” mode for 8–10 minutes, bring to culinary readiness, then cool the product to a temperature of +5–0°C and subjected to shock freezing at a temperature of -20°C, with the following ratio of the initial components, wt.%: minced fish 52.0; carrots 12.5; white cabbage 11.5; onions 10.0; corn flour 9.5; vegetable oil 3.3; table salt 1.18; spicy-smoking hydrophobic CO2-extract 0.01; CO2-extract of black pepper 0.01.EFFECT: reduction of the labor intensity of the process and improvement of the organoleptic properties of fish-vegetable cutlets.1 cl, 1 tbl, 2 ex

The invention provides a preparation method and equipment of an original blueberry juice beverage, and the preparation method comprises the following steps: S1, liquid nitrogen quick freezing and wall breaking: putting cleaned blueberries in a liquid nitrogen environment for quick freezing, so that cell walls of the blueberries are broken; s2, low-temperature unfreezing and ultrafine crushing: unfreezing the blueberries treated in the step S1 in an environment of 2-6 DEG C, and then performing closed ultrafine crushing to obtain whole blueberry pulp; s3, multi-stage composite enzymatic hydrolysis: conveying the whole-fruit blueberry pulp into an enzymatic hydrolysis tank, and adding a composite enzyme preparation in two stages at 45-55 DEG C to carry out an enzymatic hydrolysis reaction; the compound enzyme preparation comprises pectinase and cellulase; s4, performing ultrahigh-pressure cold sterilization; and S5, carrying out sterile cold filling. According to the method, a liquid nitrogen quick-freezing wall breaking technology is adopted, so that the cell structure of the blueberry is quickly destroyed in a low-temperature environment, heat-sensitive active ingredients such as anthocyanin and vitamin C are effectively reserved, and the problem of nutrition loss caused by traditional hot processing is solved.

The invention relates to a preparation method of microcapsule tobacco flavor and essence, and belongs to the technical field of flavor and essence. According to the method, a whey protein and tea polyphenol composite system is adopted as a wall material, a stable solution is formed through specific proportion matching and pH adjustment, a mesoporous silica nano-carrier is introduced when a core material is treated, the anchoring effect on essence molecules is improved, and the flavor and essence are prepared. In the emulsification stage, a natural emulsifier compounded from gardenia polysaccharide and lecithin is adopted, a stable emulsion is formed through high-speed shearing and high-pressure homogenization, uniform micro-droplets are formed through ultrasonic atomization and fluidized bed pre-coating, and a wall material forms a compact structure by combining a pulsed electric field assisted spray drying technology, so that the wall material is formed. The product is subjected to fluidized bed secondary drying and rotary drum polishing treatment, so that the fluidity and stability are improved; the encapsulation efficiency of the microcapsule prepared by the method reaches 93% or above, the retention rate exceeds 92% after heat treatment at 120 DEG C, the angle of repose is reduced to about 26 degrees, and the microcapsule is suitable for embedding protection of various types of tobacco essences.

According to the present invention, there is provided a cylindrical device for thermal processing of solid materials, with a gas inlet for supplying gas that is led into the device, having its end within the device at a section of the device that leaves a smaller distance to a solid product discharge end than to a feed end. Further, there is provided a thermal process suitable for carrying out in said device.

To provide a functional composition reduced in sulfur dioxide in a composition containing mannose and / or mannooligosaccharide.SOLUTION: The sulfur dioxide concentration in the functional composition can be reduced by decomposing devil's tongue powder derived from devil's tongue as a raw material and then heat-treating the resultant composition containing mannose and / or mannooligosaccharide at ≥ 105 °C. The functional composition with reduced sulfur dioxide (sulfurous acid) can be distributed as food and drink without legal problems.SELECTED DRAWING: None

This invention discloses a high-temperature resistant OSA starch-based monosodium glutamate (MSG) composite coagulated microcapsule and its preparation method, belonging to the field of condiment processing technology. The main steps of this invention include: 1) preparing an octenyl succinate starch sodium solution; 2) preparing a chitosan solution; 3) preparing an octenyl succinate starch sodium / chitosan composite coagulated solution; 4) adding monosodium glutamate; and 5) drying and shaping the microcapsules. The high-temperature resistant OSA starch-based MSG composite coagulated microcapsules of this invention can significantly improve the thermal stability of MSG, with a umami loss rate of only 3.9% after heat treatment in a 230℃ oven for 8 minutes. The developed microcapsules can effectively prevent the deterioration of MSG during high-temperature cooking, possess sustained-release properties, and can be widely used in the fields of fried foods, baked goods, instant noodle seasonings, and pre-prepared dishes, combining the characteristics of being green, safe, and efficient.

This invention provides a method for preparing pomegranate peel charcoal, the pomegranate peel charcoal itself, and a method for quality control thereof. The preparation method includes: drying pomegranate peel to constant weight; heat-treating the dried pomegranate peel at 180°C to 230°C for 5 to 20 minutes to obtain pomegranate peel charcoal. This method has a clear process, low energy consumption, and the obtained pomegranate peel charcoal contains less than 5 μg / kg of benzo[a]pyrene, and can enrich active ingredients such as punicalin. The quality control method includes: irradiating the sample with excitation light, collecting the light radiation signal after irradiation stops, and generating an evaluation index based on the signal. The preferred evaluation index is the initial luminescence intensity Y0, which is positively correlated with the punicalin content and antioxidant activity. By substituting the light radiation signal into a pre-established correlation model, the punicalin content and antioxidant activity of the sample can be determined. The preparation method of this invention is mild and controllable, with high safety, and the quality control method is rapid and non-destructive, making it suitable for the fields of traditional Chinese medicine decoction pieces, functional food raw materials, and dietary supplements.

The invention relates to a method for the thermal treatment of a product in the form of a fat or oil with a water content of at most 10% for the inactivation of microorganisms contained in the product, comprising the steps: a) Heating the product in a first heat exchanger to a temperature in the range of 50°C to 85°C, b) Subsequent heating of the product by steam injection in a steam injector to a temperature in the range of 95°C to 140°C, whereby the amount of liquid supplied by the steam injection in the form of condensate is monitored and / or controlled during the steam injection, c) Subsequently keeping the product hot in a heat holder, d) Subsequent cooling of the product in a flash cooling tank by vacuum degassing to a temperature in the range of 75°C to 85°C, e) Subsequent cooling of the product in a second heat exchanger to an outlet temperature above the melting point of the product. The invention further relates to a corresponding device.

The invention discloses a high-temperature-resistant degradable polypropylene bio-based composite material and a preparation method thereof, and relates to the technical field of degradable plastics. The preparation method comprises the following steps: by adopting PEG modified straw powder instead of conventional unmodified straw as a biomass filler, firstly soaking the straw powder in PEG, so that the straw powder interacts with cellulose / hemicellulose in the straw through hydrogen-bond interaction; and then carrying out heat treatment to promote a dehydration condensation reaction between PEG terminal hydroxyl groups and straw components to form stable chemical bonding, so that a heat-resistant protective layer is constructed on the surface of the straw, and a long-chain shielding effect is generated. Through modification, the thermal stability of the straw can be remarkably improved, the surface polarity is reduced, and the interfacial compatibility of the straw and a polypropylene matrix is enhanced, so that the mechanical property and the heat resistance of the composite material are remarkably improved, and the problems that the straw is poor in interface bonding and easy to thermally decompose in the polypropylene-based material are effectively solved. The method is simple in process, environmentally friendly and low in cost, and an efficient way is provided for high-value utilization of agricultural waste.

The utility model discloses an intrinsically safe oven device for sulfite production, which comprises an oven body, a mixing pipe fixedly connected to the side surface of the oven body, a sulfur spraying pipe fixedly connected to the side surface of the mixing pipe, a gas conveying pipe fixedly connected to the side surface of the mixing pipe, and a spiral plate fixedly connected to the side inner wall of the mixing pipe. A fan is fixedly connected to the upper surface of the furnace body, a filter box is fixedly connected to the output end of the fan, a heating tank is fixedly connected to the filter box through a pipeline, an air inlet is fixedly connected to the side surface of the heating tank, and an exhaust pipe is fixedly connected to the end, away from the heating tank, of the air inlet; the inner wall of the heating tank is fixedly connected with a heating pipe, and the side surface of the heating tank is fixedly connected with a gas-guide pipe. By means of the components, liquid sulfur and combustion-supporting gas are fully mixed through the gas conveying pipe and the spiral plate, the utilization rate of raw materials is increased, smoke generated by combustion is used for conducting waste heat treatment on the combustion-supporting gas, energy is effectively utilized, and the combustion effect is improved.

The invention discloses a carbon-aluminum oxide composite carrier and a preparation method thereof. The carbon-aluminum oxide composite carrier is spherical particles and comprises a carbon shell and an aluminum oxide core, the carbon shell contains rich macroporous channels, the content of C is 10-25 wt%, the content of Al2O3 is 75-90 wt%, the specific surface area is 250-480 m < 2 > / g, and the pore volume is 0.8-1.3 mL / g. The preparation method comprises the following steps: (1) uniformly mixing flour and inorganic alkali, and grinding to obtain alkali modified flour; (2) putting the aluminum oxide precursor into a turntable forming machine, and carrying out ball rolling forming to obtain aluminum oxide precursor microspheres; (3) putting the alkali-modified flour and the alumina precursor microspheres into a turntable forming machine, and rolling and forming to obtain a carbon-alumina composite carrier precursor; and (4) carrying out heat treatment on the carbon-aluminum oxide composite carrier precursor in a closed container, and drying and roasting the treated material to obtain the carbon-aluminum oxide composite carrier. The carbon-alumina composite carrier provided by the invention is suitable for being used as a catalyst carrier and an adsorption-separation material, and is especially suitable for the field of heavy residual oil hydrotreatment.