762 results about "Ice water" patented technology

According to the high-gel-quality minced fillet gel and the preparation method thereof, frozen minced silver carp is unfrozen and then subjected to ice-temperature vacuum dehydration and ultrahigh-pressure homogenization treatment, a myofibrillar protein molecular chain is promoted to stretch through mild shearing force, and a TG enzyme acting site is fully exposed; then chopping and mixing with table salt, starch, TG enzyme coated porous starch-curdlan / sodium alginate oligosaccharide nanosphere dispersion liquid and ice water at low temperature, shielding TG enzyme by nanospheres through a core-shell structure at low temperature so as to avoid advanced activation, and accurately releasing during heating so as to catalyze crosslinking; finally, step-by-step heating gelation is performed, so that the strength and uniformity of minced fillet gel are remarkably improved, the flavor is improved, and the method is suitable for industrial production.

The invention discloses a device for simulating influence of ditch cleaning ice cover evolution on hydrodynamic parameters and an application method thereof, and relates to the technical field of ice water dynamics and hydraulic engineering experiments. The device comprises a low-level water tank, a high-level water tank, a centrifugal pump, a flow valve, a water tank, a steady-flow perforated plate, a ditch cleaning ice cover simulation device, a first water level control grid plate, a second water level control grid plate and a flow field measurement system. According to the invention, three key parameters of ditch cleaning length, ice cover submerging water depth and roughness of the bottom of the ice cover are independently regulated and controlled, and non-contact high-precision measurement is carried out by means of a PIV technology, so that systematic and refined research on hydrodynamic parameters of an ice cover ditch cleaning area is realized. According to the method, researchers can safely and systematically research the influence of a single variable on the ice cover ditch cleaning water power at low cost, and the fundamental bottleneck of traditional field measurement in the research is solved.

According to the mixed phase ice crystal particle ground generation and icing experiment device and method, a water spray head generates a water drop particle swarm, an ice crystal particle generation device generates an ice crystal particle swarm, the water drop particle swarm and the ice crystal particle swarm are mixed in a controllable proportion to form an ice-water mixed phase, and then a mixed phase icing experiment can be achieved. The experimental device comprises an air duct system, a water drop atomization generation system, an ice crystal particle generation system, an impact surface system and a measurement system, the air duct system comprises an axial flow fan, an air duct and an experiment cavity; the impact surface system comprises an impact surface assembly, the water drop atomization generation system and the ice crystal particle generation system are used for providing water drops and ice crystals respectively, the axial flow fan provides high-speed airflow, the water drops and the ice crystals are conveyed through the air duct to impact the impact surface assembly at a high speed, and an impact icing experiment of a mixed phase is achieved; the measuring system is used for measuring the air speed, temperature and humidity in the air duct and measuring the thickness and temperature of an ice layer of the impact surface assembly.

The invention discloses a tiger skin soft boiled egg production process and a deoiling and cooling conveyor line, and relates to the technical field of food processing, the process comprises the following steps: S1, cleaning and disinfection: cleaning and disinfecting the surfaces of poultry eggs, and then washing the poultry eggs; s2, temperature returning placement: returning the temperature of the poultry eggs to 15-25 DEG C; s3, performing low-temperature water boiling: putting the poultry eggs into water with the temperature of 70-80 DEG C, and performing soaking and heating; s4, cooling and shelling: fishing out the poultry eggs, putting the poultry eggs into water for cooling, and then carrying out shelling treatment; s5, frying the tiger skin: putting the poultry eggs into hot oil, and frying the tiger skin at the temperature of 150-160 DEG C for about 3-4 minutes; s6, soaking in cold water: putting the fished-out tiger skin soft boiled eggs into ice water to be soaked for 3-5 minutes, and then fishing out the soaked tiger skin soft boiled eggs; s7, marinating: putting the tiger skin soft boiled eggs into marinade for marinating; and S8, packaging: fishing out the tiger skin soft boiled eggs, and carrying out vacuum packaging. The method has the effect of improving the soft yolk stability and the product quality of the tiger skin soft yolk eggs.

The invention provides a preparation method and application of a high-activity salmon salmon sperm PDRN (DNA sodium) raw material. The preparation method comprises the following steps: crushing and freezing a salmon testis at an ultralow temperature, adding a mixed solution of a Tris-HCl buffer solution and sodium chloride, and dispersing at a low temperature; adding a compound enzyme preparation with the total enzyme activity of more than or equal to 350KU / L, and carrying out low-temperature appropriate pH enzymolysis; and adjusting the pH value to a suitable range, and carrying out frequency conversion ultrasonic and high-pressure homogenization alternate synergistic treatment in an ice-water bath to obtain the DNA fragmentation liquid, so that the defects of low PDRN activity retention rate, insufficient purity and high protein residue in the prior art are overcome.

The invention relates to the technical field of ice engineering measurement, and discloses an ice pool underwater special-shaped structure icebreaking load simulation test method comprising the following steps: test preparation: carrying out test preparation, and attaching a flexible pressure sensor array to the surface of an underwater test piece; data acquisition: synchronously acquiring data acquired by the flexible pressure sensor array in the icebreaking process; and data processing: reconstructing the data acquired by the flexible pressure sensor array by adopting a hybrid interpolation algorithm based on physical constraint and adaptive weight to obtain a simulated icebreaking evolution track. According to the method, the precision and reliability of ice load reconstruction are remarkably improved, and the method is particularly suitable for identification and analysis of local peak load on the surface of a special-shaped structure.

The invention discloses a processing method for preparing salt-reduced instant fish sausages by adding salted egg white powder, and belongs to the technical field of deep processing of aquatic products and high-value utilization of poultry egg byproducts. The preparation method comprises the following steps: chopping minced fillet, adding salted egg white powder and ice water, mixing and chopping to obtain minced fillet sol, filling the minced fillet sol into a casing, and performing two-stage heating gelation, high-temperature sterilization and cooling to obtain the instant fish sausage which can be stored for a long time at normal temperature. The quality of the instant fish sausage is remarkably improved by utilizing the salt content and the gel performance of the salted egg white. The method disclosed by the invention not only realizes high-value utilization of the salted egg white, but also reduces the treatment cost of the salted egg processing byproducts. And the adopted process route is compatible with the traditional fish sausage production, does not need major equipment transformation, is easy to realize industrial popularization, is beneficial to the healthy, convenient and diversified development of minced fish products, and conforms to the concept of pursuing healthy diet of consumers.

The invention discloses an ice-containing crack volume ice content real-time measurement method and device based on image processing. The device comprises a seepage module, a temperature control module, an ice-containing crack sample and clamping module, a visual monitoring module and a data acquisition module, and can dynamically reproduce the melting process of the ice-containing crack in the cold region under the coupling action of temperature and seepage. According to the method, a low-temperature dyeing fluid and high-speed imaging technology is adopted, and a light transmission analysis method of a Beer-Lambert law is combined, so that image gray scale inversion and voxel-level water phase opening degree calculation are realized, and thus fracture ice water three-dimensional distribution and real-time volume ice content are obtained. According to the method, image recognition and light transmission analysis are fused, the limitation that the ice water distribution state in the degree direction cannot be distinguished through two-dimensional segmentation is broken through, the dynamic visualization precision and the real-time calculation capacity are improved, and the cold region engineering hydrogeological modeling and disaster prediction capacity is remarkably enhanced.

The invention provides an ice water accumulation body permeability coefficient dynamic calibration method which comprises the following steps: responding to a dynamic calibration instruction, analyzing an identification code, calling an environment parameter set and generating a permeability characteristic spectrum; selecting a calibration time period for storage; after verification is triggered, a verification parameter group is generated, real-time response data is received, a calibration result is output after interference filtering, correction, adjustment, feature extraction and similarity calculation, and the permeability coefficient is corrected if verification is passed. According to the invention, the permeability coefficient of the ice water accumulation body can be accurately calibrated in real time, the accuracy of glacier melt water seepage characteristic analysis is improved, and the reliability of glacier engineering and environment monitoring is enhanced.

The invention belongs to the field of rock-soil simulation, and provides an ice-water phase change finite element simulation method and device, electronic equipment and a storage medium, and the method comprises the steps: obtaining soil parameters, temperature change data and hydraulic characteristic data of a target tailings pond; constructing a tailing pond frozen soil model by adopting a finite element method according to the soil parameters; determining a temperature field of the target tailing pond according to the temperature change data and a tailing pond frozen soil model; determining a seepage field of the target tailing pond according to the hydraulic characteristic data and the tailing pond frozen soil model; according to the seepage field, calculating the tailing pond frozen soil model to obtain initial seepage characteristics of the tailing pond frozen soil model when the tailing pond frozen soil model is not melted; and performing heat flow coupling calculation on the tailing pond frozen soil model according to the initial seepage characteristics and the temperature field to obtain a frozen soil melting simulation result of the target tailing pond. The method has the beneficial effect that the accuracy of ice-water phase change tailing pond frozen soil melting and seepage characteristic finite element simulation is improved.

The invention discloses an ice water remote sensing classification method based on an LAU-Net model, and belongs to the technical field of remote sensing image intelligent processing. The method comprises the following steps: constructing an ice water classification sample set; based on a standard U-Net network architecture, constructing an improved model LAU-Net fused with a local attention module; training the LAU-Net model by using the ice water classification sample set, and dynamically adjusting a learning rate, a batch size, an optimizer weight attenuation factor and regularization strength through an automatic hyper-parameter optimization module; and adopting the trained LAU-Net model to carry out ice water classification on the input image. According to the method, the local attention mechanism and network structure optimization are introduced, so that the classification precision of the ice water boundary in the remote sensing image and the model operation efficiency are improved, and the technical requirements of dynamic sea ice monitoring are met.

The invention discloses a passive microwave and SAR data fused sea ice concentration inversion method and device, and relates to the field of remote sensing image processing, and the method comprises the steps: carrying out the geographic projection and resampling of preprocessed SAR data; performing calculation to obtain sea ice concentration inversion parameters, aligning the re-sampled AMSR2 data with the re-sampled SAR data, and cutting an image overlapping region to obtain an image pair; training a Pix2PixGAN network, and inputting a part of sea ice concentration inversion parameters to the Pix2PixGAN network to obtain an ice water classification result; and removing a seawater region in the remaining sea ice concentration inversion parameters according to the obtained ice water classification result, inputting the remaining sea ice concentration inversion parameters after the removal operation into the Pix2PixGAN network, and calculating an output result by adopting an ASI algorithm to obtain the sea ice concentration. According to the invention, high-precision sea ice concentration inversion can be realized.

The invention discloses a shape follow-up flow channel and film covering integrated forming mold, and relates to the technical field of molds, the shape follow-up flow channel and film covering integrated forming mold comprises a lower mold, a mold body is composed of the lower mold, a middle frame and an upper mold, and steam, normal-temperature water and ice water circulate through an upper mold flow channel and a lower mold flow channel to obtain a rapidly-formed shoe sole finished product. The automation degree, the forming speed and the product consistency of sole forming are improved; an upper mold runner and a lower mold runner are arranged, through the synergistic effect of dynamically switching energy sources through two sets of first electromagnetic valves, longitudinally and uniformly conducting heat through a heat diffusion insert and transversely blocking heat transfer through a thermal barrier layer, finally, a local temperature gradient capable of being accurately programmed in time and space is constructed in the mold, and high-quality forming of a product is achieved.

The application discloses a flexible metal organic framework material with molecular sieve-like separation performance and a preparation method and application thereof, and preparation of the flexible metal organic framework material comprises the following steps: a copper hexafluorosilicate solution is added drop by drop into a 3,5,3,5-tetramethyl-1H,1H-[4,4]bipyrazole solution in an ice water environment, after dropping, the reaction is stirred for 10-15 hours in the ice water environment, and the obtained reaction solution is subjected to post-treatment to obtain the flexible metal organic framework material [Cu(bpz)(SiF6)] with molecular sieve-like separation performance. The framework material has a great adsorption difference for C2H2 and CO2, can be used for separating C2H2 / CO2 mixed gas, has very high separation selectivity, has a large adsorption capacity for C2H2, and is a solid physical adsorbent with both characteristics.

The application discloses a kind of conformal runner film integrated forming mould, it is related to mould technical field, including lower mould, mould body is by lower mould, middle frame, upper mould three components are composed, steam, normal temperature water, ice water pass through upper mould runner, lower mould runner circulation and obtain the rapid forming of sole finished product, improve the automation degree of sole forming, forming speed and product consistency;Upper mould runner and lower mould runner are set, through the synergistic effect of two groups of first electromagnetic valve dynamic switching energy source, heat diffusion insert longitudinal uniform heat conduction, heat barrier layer transverse heat transfer resistance, finally in mould internal construction is in time and space can be accurately programmed local temperature gradient, realize the high quality forming of product.

The invention provides a calcium salt improver which comprises the following components in parts by mass: 15-25 parts of calcium chloride, 40-50 parts of trehalose, 30-40 parts of sodium bicarbonate and 3-6 parts of glycine. The invention further provides a method for improving the quality of the aquatic products by the bubbling pickling process in cooperation with the calcium salt, the calcium salt modifier and ice water are added into the pickling container, air is compressed for bubbling, so that the calcium salt modifier is fully dispersed in the ice water, and pickling liquid is obtained; placing the aquatic products in the pickling liquid, bubbling and pickling the aquatic products by compressed air, and cleaning the aquatic products after the pickling is finished, so as to obtain the pickled aquatic products. According to the invention, a bubbling pickling process is utilized to cooperate with the calcium salt modifier, so that the friction force on the raw materials is smaller, the problem that calcium salt is easy to precipitate can be solved, and the phenomenon of uneven local accumulation is avoided. The method is improved from physical and chemical levels, the original taste of the aquatic products is kept, the texture of the aquatic products is improved, and the overall quality and the fresh-keeping effect of the products are improved.

The application discloses a marine multi-core pipe beer blending system and a use method thereof. The marine multi-core pipe beer blending system comprises beer blending tanks, ice water machines, multi-core pipes, dispensers, bars and the like. The beer blending tanks are four in number, and the bars are three in number. Each beer blending tank and each bar is connected with the dispenser through one multi-core pipe, and the dispenser is connected with seven multi-core pipes in total. The beer blending tanks are used for conveying wort into the dispensers through the multi-core pipes, and the dispensers are used for distributing the wort to the corresponding bars through the multi-core pipes. The ice water machines are used for conveying ice water into the dispensers through the multi-core pipes, and the dispensers are used for conveying the ice water to the beer blending tanks and the bars through the multi-core pipes and then conveying the ice water back to the ice water machines. The application can blend customized beer with different temperatures and different tastes according to the requirements of customers. The operation is simple, the construction complexity is greatly reduced, and the personalized customization for customers improves the comfortable experience of the customers on the cruise ship.

The invention discloses a preparation technology of an animal protein product capable of improving texture uniformity, and belongs to the technical field of animal protein product processing. The process comprises the following steps: S1, putting animal meat paste into a chopping and mixing pot, keeping the temperature of the chopping and mixing pot to be less than or equal to 5 DEG C, mixing and chopping the animal meat paste with 60-70% of formula amount of ice water, and chopping and mixing at 1200rpm for 3-5 minutes to form a protein continuous phase so as to obtain a fine meat paste base; s2, cassava starch and ice water with the amount being 20%-30% of the formula amount are premixed into turbid liquid, the turbid liquid is added into the fine and smooth meat paste base to be chopped and mixed at the speed of 800 rpm for 2-3 minutes, the protein continuous phase is filled with the cassava starch, and a starch filling phase is obtained; and S3, premixing the soybean protein with the remaining formula amount of ice water, adding the mixture obtained in the step S2, and chopping at 500rpm for 1-2 minutes to obtain the meat paste with uniform texture. The method can improve the texture uniformity of the animal protein product.

The application provides a method for promoting mist culture rooting of Pinus squamaeformis, and relates to the technical field of Pinus squamaeformis cutting propagation. The method for promoting mist culture rooting of Pinus squamaeformis comprises the following steps: soaking Pinus squamaeformis cuttings in a citric acid solution in an ice water bath, disinfecting the cuttings, and treating the cuttings with a rooting agent; and then performing mist culture on the cuttings by adding a nutrient agent containing calcium nitrate, potassium nitrate, magnesium sulfate, copper sulfate, indole butyric acid, sodium phytate and lauryl alcohol polyether-4. The method overcomes the shortcomings of the prior art, effectively promotes rapid rooting of Pinus squamaeformis branches, guarantees the growth of root systems, provides a fast and convenient method for stable seedling raising of Pinus squamaeformis, and guarantees artificial breeding of Pinus squamaeformis.

The invention relates to a continuous production method of ultra-pure 2, 3, 4, 4 '-tetrahydroxybenzophenone, which comprises the following steps: completely dissolving p-hydroxybenzoic acid in high-boiling range petroleum ether, and completely dissolving pyrogallic acid in the high-boiling range petroleum ether; the preparation method comprises the following steps: adding a p-hydroxybenzoic acid solution and a pyrogallic acid solution into an ultra-pure continuous reactor group, adding boron trifluoride diethyl etherate into the ultra-pure continuous reactor group at a flowing speed, reacting at 110-140 DEG C, adding the obtained reaction solution into the next ultra-pure continuous reactor group, stirring in ice water, filtering, washing and recrystallizing to obtain the 2, 3, 4, 5-tetramethyl-3, 5-dihydroxybenzoic acid. According to the present invention, the reaction time is substantially shortened, the conversion rate is 70-80%, the purity of the obtained electronic product is more than or equal to 99.2%, the content of the metal ions such as sodium, aluminum, copper, iron, calcium, zinc and boron is less than or equal to 60 ppb, the reaction materials, the reaction temperature and the reaction rate are controllable, the reaction is sufficient, the yield of the obtained target product is stable, and the method can be used for continuous production.

The preparation method comprises the following steps: S1, putting flour, ice water, dried yeast, salt, palm oil, malt flour and baking soda into a dough kneading device according to a formula ratio, and kneading into primary dough; s2, putting the primary dough into a leavening device for leavening; s3, putting the primary dough into a pre-pressing device for pre-pressing; s4, pressing the primary dough into wrappers by a dough pressing device; s5, performing crisping on the wrappers by a crisping device, and pressing the wrappers into blank dough by a flattening device; s6, slitting the dough into noodles through a slitting device, processing the noodles through alkali liquor, cutting the noodles into dough dices through a dicing device, arranging the dough dices on a baking tray through a tray arranging device, discharging the dough dices through a discharging device, putting the dough dices into an oven, and baking the dough dices to obtain the alkaline water bread dices. According to the invention, the industrial production of the soda water diced bread can be realized, the productivity is improved, the labor cost is reduced, the standardized quality control is realized, and the production quality is improved.

The application relates to the technical field of dairy product processing, and discloses an expansion culture system for dairy product strains, a sterile online mixing device and an expansion culture tank for strain expansion culture; a feeding line is arranged between the sterile online mixing device and the expansion culture tank, an expansion culture tank feeding valve is installed on the feeding line; a heat preservation layer is arranged on the periphery of the expansion culture tank, and an ice water inlet valve is arranged on the heat preservation layer to cool the expansion culture stock solution in the expansion culture tank; a discharging line is arranged at the other end of the expansion culture tank, and a material quantitative discharging valve and a flow controller are arranged on the discharging line. The application has the effects of reducing strain waste in the production process and reducing production cost.

The invention relates to a refrigeration water circulation system, a control method thereof and a water purifier. The refrigeration water circulation system comprises an evaporator assembly, a first water tank and a circulation mechanism. The first water tank comprises a tank body and a partition plate. The partition plate is arranged in the box body and divides the space in the box body into an ice water part and a cold water part. The circulating mechanism communicates with the evaporator assembly and the ice water part and is configured to drive the water flow to circularly flow between the ice water part and the evaporator assembly. According to the refrigeration water circulation system, the space in the box body can be divided into two parts by the partition plate, ice water and drinking cold water for ice making are separated, and the ice water and the drinking cold water are respectively provided with relatively independent spaces. Therefore, the amount of ice water is reduced, the ice water cooling difficulty is reduced, and the ice making efficiency is improved.

The invention relates to the technical field of ice making equipment, and provides an ice maker which comprises a base, a shell, a raw water tank, a filtering assembly, a pure water tank, an ice making water tank and a refrigerating assembly. The shell comprises a shell body and a shell forehead, and a first mounting space and a second mounting space are adjacently arranged in the shell body; the raw water tank is arranged in the first mounting space; the filtering assembly is arranged in the first mounting space and adjacent to the raw water tank, and the water inlet end of the filtering assembly communicates with the raw water tank; the first end of the pure water tank is arranged in the forehead of the shell, the second end of the pure water tank is arranged in the first mounting space, and the pure water tank communicates with the water outlet end of the filtering assembly; the ice-making water tank is arranged in the second mounting space and is communicated with the pure water tank; the ice making box is arranged in the ice making water tank; the refrigerating assembly comprises a compressor, and the compressor is arranged in the shell body and located below the raw water tank and the ice-making water tank. The ice maker overcomes the defects that in the prior art, an ice maker is complex in structure, large in occupied space and high in noise in the using process.

The utility model discloses an LNG (Liquefied Natural Gas) cold energy saline water ice making device which comprises an LNG gasification system, a cold energy recovery system, an ice making and storing system and an ice unloading system, according to the LNG gasification system, LNG is gasified after exchanging heat with a refrigerant, and the refrigerant is cooled and enters the cold energy recovery system. In the cold energy recovery system, saline water exchanges heat with a low-temperature refrigerant and then is cooled to circularly supply cold to the ice-making and ice-storing system; according to the ice making and storing system, ice making water in an ice mold exchanges heat with low-temperature saline water in an ice making pool to be cooled to form ice blocks, the ice blocks are stored in the ice making pool when the ice does not need to be discharged, and integration of ice making and ice storage is achieved; according to the de-icing system, de-icing is carried out on an ice mold filled with ice blocks through a de-icing pool. According to the utility model, brine ice making is carried out through LNG cold energy, so that energy conservation and consumption reduction are realized, and the ice block quality is improved; the ice maker has the advantages of high automation degree, long service life, small occupied area, low investment cost, high cold energy utilization rate, high ice making efficiency and the like.

The application discloses a preparation method and product of an Au-loaded MOF(Zr) catalyst and application thereof, and belongs to the field of catalysts. The preparation method comprises the following steps: preparing a carrier MOF(Zr); dispersing the MOF(Zr) in a mixed solution of ethanol and deionized water, and then carrying out ultrasonic treatment; after the ultrasonic treatment, the mixed solution is placed in an ice water bath, and a HAuCl4 solution is added in the process of stirring; after sufficient stirring, a reducing agent is added, and stirring is carried out for 3-5 hours; after the reaction is completed, the precipitate is washed with deionized water for three times, and then dried, so as to obtain the MOF(Zr) catalyst loaded with Au nanoparticles. The Au nanoparticles can be efficiently utilized, and the special structure (multi-channel structure, large specific surface area, uniformly distributed active sites and the like) of the metal organic framework is favorable for the adhesion of the Au nanoparticles. The catalyst Au prepared by using NaBH4 has relatively high activity, and the catalyst prepared by using NaBH4 has the best catalytic activity.

The invention relates to the technical field of food processing, and discloses a tuna sausage which comprises the following components in parts by weight. The tuna sausage is prepared from, by weight, 40-50 parts of cooked tuna, 15-18 parts of chicken breast, 19-23 parts of chicken thigh, 0.8-1.0 part of edible salt, 0.001-0.003 part of sodium nitrite, 0.3-0.4 part of composite phosphate, 2.5-2.7 parts of erythritol and 8-10 parts of ice water, the prepared tuna sausage is pure in flavor, the flavor is mildly removed through precise matching, and the original delicate flavor of tuna is perfectly reserved. The taste is dominated by meat feeling, and the texture is elastic and juicy and is free of powder texture and dry firewood feeling. The formula is simple, chemical additives are greatly reduced, and the product conforms to the trend of cleaning labels and is a high-quality product with natural flavor, excellent taste and health attribute.

The invention relates to the technical field of food, in particular to an instant meat ball capable of being brewed and a production method thereof, and the instant meat ball comprises the following raw materials in percentage by mass: 95.0-98.5% of lean meat; 0.5%-3.0% of ice water; 0.5%-2.0% of crisp garlic bulbs; 0.2% to 1.5% of cassava starch; 0.001% to 0.01% of a colloid; and the balance of seasonings. The colloid is a mixture of konjac gum and xanthan gum; the instant meat ball recovers the elastic and tender taste after being brewed with boiling water for 1-3 minutes and can be directly eaten, low-temperature pulping control is carried out, the material temperature is strictly controlled to be 0-10 DEG C in the pulping process, advanced denaturation of myosin caused by heat generated by friction can be effectively inhibited in the low-temperature environment, and it is ensured that muscle protein is fully dissolved out and a compact gel network is formed; and meanwhile, the low temperature is beneficial to protecting long molecular chains of the konjac glucomannan and the xanthan gum from being degraded by excessive mechanical shearing force, so that the konjac glucomannan and the xanthan gum can play a maximum synergistic gelation role in subsequent processing.

The utility model relates to drinking water equipment technical field discloses the water way board and drinking water equipment. Water way board includes: board body for installing refrigerating spare and heating body, water pipeline is located in board body, water pipeline is used to connect water tank and heating body, when taking hot water, the water in water tank enters heating body through water pipeline, and the water is guided out by water tap hot water road after heating by heating body, when taking ice water, the water in water tank enters refrigerating spare refrigeration and is guided out by water tap cold water road. The utility model discloses water way board adopts the design mode of integrated water way board, sets up water pipeline in water way board, improves the system sealing property and stability of drinking water equipment, simplifies the assembly process of drinking water equipment. Meanwhile, it also solves the problem of low safety caused by peculiar smell, complex assembly and pipeline mess existing in traditional drinking water equipment. And the board body of water way board plays the supporting role for refrigerating spare and heating body, and does not need to design the supporting frame separately.

The invention discloses lotus leaf powder as well as a preparation method and application thereof, and belongs to the technical field of deep processing of plant raw materials. The preparation method of the lotus leaf powder provided by the invention comprises the following steps: carrying out enzymolysis on pretreated fresh lotus leaves in a system containing beta-glucosidase, and then carrying out scalding and ice water leaching cooling; the obtained lotus leaf powder has bright emerald green color, and contains more active ingredients such as flavonoid aglycones and nuciferine which are beneficial to human body absorption; moreover, the content of tannin and total flavonoid glycoside in the obtained lotus leaf powder is relatively low, so that the lotus leaf powder has relatively low bitter and astringent taste, and the obtained lotus leaf powder is excellent in mouth feel; meanwhile, the obtained lotus leaf powder also has good capability of improving blood fat; the method can be widely applied to preparation of matcha-flavored food or preparation of functional preparations for improving blood fat.