331 results about "Potato starch" patented technology

The invention discloses wet instant vermicelli, which is prepared by taking sweet potato starch or potato starch as a raw material, adding ozone water for size mixing, spreading the size, steaming for forming, aging, cutting into strips, soaking in ozone water and draining. During size mixing, the concentration of ozone in the ozone water is 15.0-25.0 mg / kg; during soaking in the ozone water, the concentration of ozone in the ozone water is 10.0-25.0 mg / kg, and the soaking time in the ozone water is 0.5-1.5 min. According to the method, a gradient sterilization technology is utilized, green and pollution-free high-concentration ozone water is adopted to sterilize the starch raw material and the product respectively, a high-temperature steaming process is combined to prepare the wet instant vermicelli, and the product is sanitary, safe and free of chemical additive residues. The defects that traditional dry vermicelli products need to be dried for a long time, energy consumption is high, and convenience is poor are overcome; the product is ready to eat and use, does not need to be rehydrated in advance, and can be stored for 3-6 months at normal temperature.

The application discloses a method for recovering active glycoprotein Patatin from potato starch processing waste juice, and belongs to the technical field of protein extraction. The method is characterized in that the active Patatin protein is efficiently separated by using the combination of ammonium sulfate fractionation precipitation, anion exchange chromatography, Con A affinity chromatography and gel chromatography, and the obtained Patatin protein retains the original protein structure and biological function activity. Compared with the prior art, the method has better separation purity and higher efficiency, and the obtained Patatin protein has complete protein higher structure and function activity, and has a better application scene.

The invention discloses a potato starch processing waste residue fermentation device and method. The device comprises a tank body with a sterile gas filtering discharge port, an automatic inoculation box is arranged outside the tank body, and a stirring device and an automatic gas exchange device are arranged inside the tank body; the automatic inoculation box is mounted above the side of the tank body, a bacterial liquid bottle and an alcohol lamp are arranged in the automatic inoculation box, the bacterial liquid bottle is connected with an inoculation opening communicated with the interior of the tank body through a closed pipeline and feeds bacterial liquid into the fermentation system, and the alcohol lamp is arranged below the inoculation opening and heats the inoculation opening; the automatic gas exchange device comprises a pressure sensor and a plurality of air distributors, and sterile air equipment outside the tank body is communicated with each air distributor through a sterile air inlet and inputs sterile air into the fermentation system; the pressure sensor is mounted at the sterile gas filtering and discharging port, provides a real-time air pressure signal for the PLC control system and controls the gas discharging of the sterile gas filtering and discharging port, so that the problems that the existing fermentation lacks a proper device and the fermentation efficiency is low are finally solved.

The invention discloses a method for identifying and quantifying multi-type starch adulterated sweet potato starch. The method comprises the following steps of: establishing a characteristic near infrared spectrum database of sweet potato starch, potato starch, corn starch, cassava starch and the like by taking common low-value raw material starch such as cassava starch, corn starch and the like as a doping object of sweet potato starch and taking a near infrared spectrum technology as a detection means; pre-treating the obtained spectrum by combining a stoichiometric method and establishing a multi-type identification model to realize identification of pure sweet potato starch and non-pure sweet potato starch, and predicting the proportion of the sweet potato starch in the sweet potato starch. The method disclosed by the invention has important reference significance for formulating a potato starch classification standard, can be used for quickly and accurately identifying the starch type, is beneficial to fighting against bad behaviors such as counterfeiting and adulteration of starch in the market, guides the collection, storage and processing of sweet potato starch, and helps to screen high-quality potato starch raw materials for potato starch products; and the overall value and practicability of the starch-based product are improved.

The invention discloses an application of plant starch in preparation of a product for dispelling effects of alcohol and protecting liver. The golden sweet potato starch can be effectively used for dispelling the effects of alcohol and protecting the liver for the first time, the activity of key enzymes ADH and ALDH in an ethanol metabolism path is enhanced, the in-vivo ethanol metabolism speed is increased, liver damage caused by drunkenness is relieved, the golden sweet potato starch has the body protection effect, meanwhile, the drunkenness rate can be reduced, the drunkenness time can be shortened, the content of ALT, AST, TC, TG and LDL-C in the body can be remarkably reduced, and the anti-alcohol effect is achieved. According to the invention, the content of HDL-C is increased, the activity of CAT, SOD and GSH in the liver of the organism is remarkably improved, the MDA level of the liver is reduced, the fat accumulation condition of the liver of the organism is remarkably improved, and a new direction is provided for preparation of products for dispelling the effects of alcohol and protecting the liver.

The invention belongs to the technical field of wastewater treatment, and particularly relates to a potato starch wastewater treatment device which comprises a bottom plate, a treatment box is fixedly connected to one side of the upper end face of the bottom plate, a first filter box is fixedly connected to the left side of the upper end face of the bottom plate, and a second filter box is fixedly connected to the right side of the upper end face of the bottom plate. An adjustable flocculating agent adding assembly is also arranged on the bottom plate. According to the invention, the flocculant adding assembly is utilized to accurately control the dosage and adding time of the flocculant according to real-time water quality monitoring data, so that the flocculant is added for multiple times at a preset reasonable quantity and time so as to adapt to different adding requirements, and the situation of excessive treatment or insufficient treatment is avoided.

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

The invention discloses potato starch nano-carrier immobilized lipase and a preparation method thereof, and relates to the technical field of biological catalysis. The immobilized lipase comprises a lipase and a carrier, and the lipase is immobilized on the carrier; the carrier is potato starch modified magnetic nanoparticles. The immobilized lipase provided by the invention takes the magnetic potato starch nanoparticles as a carrier and has the advantages of being green and environment-friendly and easily available in materials, and the lipase is successfully immobilized on the magnetic nanoparticles by using the potato starch and the traditional glutaraldehyde as cross-linking agents. The method not only improves the activity and stability of the immobilized enzyme, but also has good biocompatibility and safety. By optimizing parameters such as potato starch dosage, enzyme concentration and immobilization time, the obtained immobilized enzyme shows excellent storage stability and repeated utilization rate. In addition, the method provides reference for preparation of other high-performance immobilized enzymes.

The invention relates to a preparation method and application of a corn straw beverage, belongs to the technical field of plant resource processing, and solves the technical problem of activity loss caused by easy oxidative degradation of flavonoid compounds in a corn straw water extract. According to the technical scheme, the method comprises the following steps: crushing corn straws, soaking in water, performing heat extraction for multiple times to obtain an extracting solution, performing rough filtration and centrifugation, and concentrating to obtain a water extracting solution; and mixing the water extract, sucralose, citric acid, potassium sorbate and purified water to prepare a beverage, sterilizing and filling. Flavonoid compounds are embedded through a potato starch nanoparticle and beta-cyclodextrin composite carrier, a sodium alginate-chitosan microcapsule double-layer coating and microcapsule jelly particle preparation technology is combined, a gel network is formed by compounding kappa-carrageenan and konjac glucomannan, and the embedding stability and release controllability of active ingredients are improved. The beverage prepared by the method has both herbal flavor and crisp and tender taste of jelly particles, effectively delays degradation of flavonoid compounds, and is suitable for being applied to development of functional plant beverages.

The invention discloses a super absorbent material and side leakage prevention paper diapers, and belongs to the field of hygienic product materials. Comprising the following steps: cooling acrylic acid in an ice-water bath, and partially neutralizing the acrylic acid by using a sodium hydroxide solution; mixing potato starch with deionized water, and gelatinizing at high temperature to obtain gelatinized starch; mixing gelatinized starch, neutralized acrylic acid, potassium persulfate and deionized water; uniformly stirring under the protection of nitrogen, heating and carrying out graft copolymerization reaction to obtain a copolymer; adding modified silicon dioxide into the copolymer, and uniformly dispersing; then adding an oxetane compound, and carrying out a cross-linking reaction at a high temperature to obtain a super absorbent material; wherein the modified silicon dioxide has a porous structure, and nano-silver particles are loaded in pore walls. The super absorbent material disclosed by the invention effectively breaks through the gel blocking effect of the traditional high-molecular water-absorbent resin, has ultrahigh liquid absorption capacity and water locking capacity, and realizes slow-release long-acting bacteriostasis at the same time.

The invention provides a starch-based soft capsule composition, a starch-based soft capsule and a preparation method of the starch-based soft capsule, and belongs to the technical field of medicines. The starch-based soft capsule composition is characterized by being prepared from the following components in parts by weight: 50 to 100 parts of plant starch, 20 to 100 parts of modified starch, 0.1 to 5 parts of thickening agent and 0.1 to 5 parts of plasticizer, the plant starch comprises pea starch and corn starch in a mass ratio of (10-60): (40-50); the modified starch comprises modified corn starch and modified potato starch in a mass ratio of (1-5): (1-8). The starch-based soft capsule disclosed by the invention is high in joint closing rate; the starch-based soft capsule is high in transparency, not easy to age and good in stability after being stored for a long time.

The invention relates to a saline-alkali soil improver, and belongs to the field of saline-alkali soil treatment, and the saline-alkali soil improver comprises the following substances by weight: 15-20 parts of amino-oligosaccharin; 4 to 6 parts of astragalus oligosaccharide; 3-5 parts of ligusticum chuanxiong hort oligosaccharide; 6-8 parts of soybean oligosaccharide; 2-4 parts of Chinese wolfberry oligosaccharide; 20 to 30 parts of modified polyaspartic acid; 3-5 parts of a complex microbial inoculant; 4-6 parts of calcium carbonate; and 30-40 parts of sweet potato starch production residual peel residues. The amino-oligosaccharin, the astragalus oligosaccharide, the ligusticum chuanxiong hort oligosaccharide, the soybean oligosaccharide and the Chinese wolfberry oligosaccharide are added, so that the effects of promoting plant growth, improving soil quality and enhancing the salt resistance of plants can be achieved; through the synergistic effect of various oligosaccharides, effective microbial communities in soil can be activated, regeneration of harmful microbial communities can be inhibited, soil nutrition can be increased, the soil structure can be improved, the immunity of plants can be improved, and plant diseases and insect pests can be reduced, so that the fertility of the soil and the growth environment of the plants can be improved, and the growth of the plants can be promoted.

The invention discloses a degradable antibacterial preservative film with medicinal and edible extracts as well as a preparation method and application of the degradable antibacterial preservative film, and belongs to the technical field of preservative films. The method comprises the following steps: (1) dissolving chitosan in an acetic acid aqueous solution, adding a wormwood extract into the obtained chitosan solution, and stirring at a certain temperature to form a mixed solution; (2) adding potato starch into water to prepare a potato starch solution; gelatinizing the potato starch solution, adding glycerol into the gelatinized solution at a certain temperature, and stirring to obtain potato starch gelatinized solution; (3) mixing the mixed solution and the potato starch gelatinization solution according to a certain proportion, pouring the mixture to a polytetrafluoroethylene substrate, and drying to form a film, so as to obtain the degradable antibacterial preservative film. The method has the advantages of being convenient in process, wide in raw material source and suitable for large-scale production. The prepared degradable antibacterial preservative film has excellent biodegradability, preservation performance and oxidation resistance, and has a wide application prospect in the field of food preservation.

The invention discloses bamboo fiber full-biodegradable tableware which is prepared from the following components in parts by weight: 40-50 parts of poly (butylene succinate), 15-20 parts of bamboo fiber, 12-16 parts of sweet potato starch, 8-12 parts of sodium alginate and the like, the bamboo fiber is pretreated by a sodium hydroxide solution, and montmorillonite is modified by a silane coupling agent KH-570. The preparation method comprises the steps of high-speed mixing, twin-screw extrusion granulation, injection molding, drying, ultraviolet sterilization and the like, five temperature zones are set for twin-screw extrusion, and the injection molding temperature is controlled to be 165-175 DEG C. The hydrophobicity is improved without depending on silicone oil and the like, and the synergism of mechanics and degradability is better; high-temperature heating is not needed, energy consumption is lower, and antibacterial and mildew-proof functions are added. The 60-day biodegradation rate of the tableware is larger than or equal to 95%, the tensile strength is larger than or equal to 26 MPa, and the tableware has excellent water resistance and oil resistance and meets the requirements for environmental protection and use.

The present invention discloses a liquid nutritional meal replacement and fat-reducing food and a preparation method thereof, comprising the following steps: S1, preparation of a composite resistant dextrin; S2, preparation of a Poria cocos extract; S3, preparation of a composite plant extract; S4, preparation of the liquid nutritional meal replacement and fat-reducing food. The liquid nutritional meal replacement and fat-reducing food has high nutritional value, good taste, and a strong sense of fullness. By preparing resistant dextrin using potato starch as a raw material, then coating it with corn starch, and supplementing it with a composite plant extract, it can not only improve the sense of fullness, but also slow down the digestion rate of the meal replacement food in the stomach and intestines, thereby reducing the rapid increase in blood sugar after a meal, having a significant effect on weight control, and slowing down the gas production rate of the resistant dextrin fermented in the intestines, reducing the discomfort caused by abdominal distension.

The invention discloses a method for rapidly detecting the quality of potatoes in low-temperature storage and normal-temperature sugar recovery processes, and belongs to the technical field of agricultural product detection. Obtaining multi-variety colored potato samples under different storage conditions and storage time; physicochemical determination is carried out on four quality indexes of potato starch, soluble solids, moisture and hardness in the storage process; acquiring an absorption coefficient spectrum and a reduced scattering coefficient spectrum of the sample slice in a range of 400-1700nm; based on the absorption coefficient spectrum and the reduced scattering coefficient spectrum, establishing and selecting an optimal quantitative prediction model of each quality index of the potatoes through different spectrum preprocessing, spectrum dimension reduction and feature extraction algorithms and a machine learning regression algorithm; and using the optimal model to rapidly detect the corresponding quality index. The method can provide a new rapid and integrated detection means for the key physical and chemical quality of the potatoes in the low-temperature storage and normal-temperature sugar return treatment processes.

The invention belongs to the technical field of microcapsule preparation and probiotic embedding, and particularly relates to a potato resistant starch-based lactobacillus plantarum microcapsule as well as a preparation method and application thereof. The preparation method comprises the following steps: S1, preparing the potato type II resistant starch; s2, preparing a bacterial suspension; and S3, preparing the lactobacillus plantarum embedded microcapsule. The potato starch is subjected to enzymolysis and drying treatment to obtain the potato type II resistant starch, and digestible starch components can be specifically eliminated; then, potato type II resistant starch, sodium alginate, Tween 80, soybean oil and calcium chloride are used for forming an embedding system for embedding lactobacillus plantarum, a compact and stable microcapsule network structure is constructed, the microcapsule network structure is good in stability and not prone to digestion, absorption and decomposition, the ionic crosslinking-hydrogen bond synergistic interaction is achieved, and the lactobacillus plantarum microcapsule is prepared. The embedding effect and the survival rate of the lactobacillus plantarum are improved.

The invention relates to the field of functional food engineering, in particular to low-protein and high-energy baked food as well as a preparation method and application thereof. The low-protein and high-energy baked food is prepared from the following raw materials by mass: 15 to 25 g of sweet potato starch, 15 to 25 g of corn starch, 15 to 25 g of potato starch, 15 to 25 g of pea starch, 35 to 45 g of eggs, 4 to 6 g of corn oil, 8 to 12 g of linseed oil, 0.5 to 1.2 g of haematococcus pluvialis powder, 0.1 to 0.3 g of sodium ascorbate, 15 to 25 g of milk, 10 to 14 g of carrot juice, 18 to 24 g of tomato juice, 5 to 8 g of cane sugar and 5 to 8 g of a flavoring agent. The product disclosed by the invention is relatively low in cost, low in protein and high in energy, adopts different fillings to improve the taste, and has a health-care effect aiming at patients with nephropathy.

The utility model discloses starch separation equipment for potato starch production, and relates to the technical field of starch separation.The starch separation equipment comprises a device bottom frame and an impurity separation mechanism, the impurity separation mechanism is arranged above the device bottom frame, and potato starch slurry is subjected to flowing filtration through a filtering inner net on the side wall of a separation tank; the potato starch slurry is filtered and separated for the first time through the first-stage filter screen, impurities in the potato starch slurry are blocked and separated, the potato starch slurry is filtered and separated for the second time through the second-stage filter screen, the potato starch slurry is filtered and separated for the third time through the outer filter screen, and the impurities with different sizes are sequentially filtered and separated, so that the purity of the potato starch slurry is ensured; the potato starch slurry in the separation tank is subjected to high-frequency vibration through the ultrasonic vibrator, so that the separation between starch particles and impurities is easier, and meanwhile, ultrasonic waves can destroy the cohesive force among the starch particles, improve the filtering and separating speed and prevent the potato starch slurry from blocking the filter screen.

The utility model discloses a self-locking quick-release filter screen structure of a potato starch wastewater filter, which comprises a processing cylinder, a filtering device is arranged in the processing cylinder, a fixing device is arranged in the processing cylinder, and the fixing device comprises a fixing sleeve, a sliding sleeve, a spiral groove, a connecting plate, a spiral block, a clamping mechanism, a fixing rod, a sliding groove, a rotating sleeve and a sliding rod. The spiral groove is formed in the outer side of the sliding sleeve, the multiple spiral blocks are arranged on one side of the connecting plate, the sliding groove is formed in the inner side of the sliding sleeve, the sliding rod is arranged in the sliding groove, and a locking mechanism is arranged on the outer side of the fixing sleeve and comprises a rotating plate, a receding groove, the sliding sleeve, a longitudinal plate, a transverse plate, an inserting rod, an inserting groove and a reset spring. The longitudinal plate is connected to one side of the sliding sleeve, the transverse plate is connected to one side of the longitudinal plate, one end of the insertion rod is connected with the outer wall of the rotating sleeve through the reset spring, and the multiple insertion grooves are formed in the outer side of the fixing sleeve. Compared with traditional equipment, the filter is more stable in structure, more convenient to operate and higher in filter efficiency.

The utility model relates to the technical field of agricultural and sideline product processing, in particular to a sweet potato starch extraction device which comprises a barrel body, a valve and a lifting assembly, a containing cavity with an opening in the top end is formed in the middle of the barrel body, and a filtering assembly used for containing and filtering sweet potato residues in the using state is arranged on the inner side of the containing cavity of the barrel body; the lifting assembly is arranged on the side face of the barrel body and extends towards the middle of the barrel body, and a spinning assembly extending towards the inner side of the filtering assembly is arranged at the top end of the lifting assembly and located above the barrel body; the valve is installed at the bottom end of the barrel body and communicated with the barrel body. The spinning assembly is moved into the filtering assembly through the lifting assembly, sweet potato residues are in full contact with water through forward rotation of the spinning assembly, starch is fully dissolved in the water, meanwhile, the spinning assembly is rotated reversely, the sweet potato residues are moved towards the bottom end of the inner side of the filtering assembly and extruded, and starch in the sweet potato residues is extracted thoroughly; and the starch extraction efficiency is improved.

This invention discloses a potato peeling machine for potato starch production, relating to the field of potato peeling technology. The machine includes a processing chamber with a drain pipe mounted on its side; a power rod with a rotating disc mounted on its top; a sprocket fixedly connected to the outer side of the power rod; and friction peeling plates connected to the inner wall of the processing chamber via a spring. When potatoes are placed in the processing chamber, the motor is started, driving the power rod to rotate, thus rotating the potatoes. The machine, in conjunction with the sprocket, chain, transmission rod, rotating disc, positioning block, connecting rod, hydraulic chamber, transmission rod, transmission rod, and spring, ensures the potatoes are in a state of rapid rotation. During this process, the friction peeling plates on both sides reciprocate sequentially, increasing the friction between the potatoes and the plates, thereby improving the peeling effect.

The invention relates to a slow-release phosphorus removal agent as well as a preparation method and application thereof, in particular to a slow-release phosphorus removal agent for phosphorus pollution of a low-temperature water body as well as a preparation method and application thereof. The slow-release phosphorus removal agent comprises the following components in parts by weight: 1500 parts of potato starch, 160 parts of sodium citrate, 100 parts of ammonium sulfate, 20 parts of sodium chloride, 60 parts of potassium chloride, 10 parts of magnesium sulfate, 10 parts of calcium chloride and 1 part of maltose, wherein the weight ratio of the maltose to the pure water is 1: 20000. The preparation method comprises the following steps: 1, preparing the potato starch-based slow-release medicament; 2, forming and purifying starch microspheres; and step 3, preparing a sustained-release medicament finished product. The method has the beneficial effects that low-temperature water body phosphorus removal flora is efficiently activated, and the phosphate removal efficiency is remarkably improved; the slow-release characteristic meets the low-temperature treatment requirement, and long-acting stable phosphorus control is achieved; and the method is environment-friendly, excellent in economical efficiency and suitable for large-scale application.

The invention is suitable for the technical field of food processing, and provides soy sauce flavor type hot and sour rice noodles and a preparation method thereof, and the soy sauce flavor type hot and sour rice noodles are composed of fermented vermicelli, fermented seasonings and fermented vegetables; the preparation raw materials of the fermented vermicelli comprise edible starch, and the edible starch is one or a mixture of more of sweet potato starch, potato starch, cassava starch and pea starch. The fermentation seasoning comprises a sauce bag, a powder bag and a vinegar bag; the fermented vegetables comprise one or more of pickled Chinese cabbages, pickled cowpeas, pickled chilies, pickled fresh ginger and pickled bamboo shoots. The sauce-flavor type hot and sour rice noodle seasoning is sauce red in soup color, outstanding in sauce flavor and easy to store and transport.

A composite comprising a particulate and cellulose binders, in particular a primary binder (e.g. potato starch) and a secondary binder (e.g. a first and a second cellulose material). This may be a hy

The invention discloses a phenobarbital tablet and a preparation method thereof. The phenobarbital tablet is prepared from the following raw materials in parts by mass: 25 to 33 parts of phenobarbital, 65 to 75 parts of lactose, 18 to 20 parts of potato starch, 0.4 to 3.6 parts of croscarmellose sodium and 0.5 to 1.0 part of magnesium stearate. The preparation method comprises the following steps: mixing part of potato starch with water to prepare an adhesive; mixing phenobarbital, the remaining potato starch and lactose, then adding an adhesive, carrying out wet mixing granulation, and then carrying out drying and granule finishing; and finally adding magnesium stearate and croscarmellose sodium, mixing, and tabletting to obtain the phenobarbital tablet. The phenobarbital tablet is prepared by adopting a wet granulation process, the product quality is qualified, the property is stable, the release speed of the tablet is relatively high, the dissolution rate in a water medium in 15 minutes is more than 75%, the dissolution rate in 30 minutes is more than 90%, and the drug has a remarkable curative effect on sedation, hypnosis, convulsion resistance and epilepsy resistance.

The invention belongs to the technical field of food packaging materials, and particularly relates to a Co-MOF (at) CEO intelligent active packaging film and a preparation method and application thereof. Cinnamon essential oil is embedded in a cobalt-based metal organic framework to form composite nanoparticles with antibacterial and ammonia-sensitive functions, then the composite nanoparticles and potato starch are mixed, a film is formed through a solution casting method, and the intelligent active packaging film is obtained. According to the preparation method of the intelligent active packaging film provided by the invention, the water solubility of the potato starch packaging film is reduced, the prepared intelligent active packaging film has good antibacterial, antioxidant activity, mechanical and barrier properties and good sensitivity to ammonia, the freshness of meat can be monitored in real time only through the color change of the packaging film, and the method is suitable for large-scale popularization and application. The fresh-keeping and freshness visual monitoring of food such as fish meat and the like can be realized at the same time, and the method has a good application prospect in the field of intelligent active packaging.

The present application relates to the technical field of building materials, in particular to an environment-friendly high-performance concrete and a preparation process thereof. The environment-friendly high-performance concrete is prepared by using Portland cement, fine aggregate, coarse aggregate, defoaming agent, fly ash, water, polycarboxylic acid water reducing agent, water-absorbing resin and diatomite. The materials used in the concrete are environment-friendly, and the prepared concrete has good crack resistance and permeability resistance, meeting the industrial application. The present application provides a preparation method of environment-friendly water-absorbing resin. The water-absorbing resin is prepared by using natural high-molecular carbohydrate potato starch containing a large number of hydroxyl groups, natural compound bentonite with large specific surface area and acrylic acid as raw materials. The addition of the water-absorbing resin in the concrete can increase the capillary pore structure in the concrete and improve the crack resistance of the concrete.

The invention belongs to the field of starch modification processing, and provides a method for preparing starch-polyphenol RS5 type resistant starch. According to the method, through physical-polyphenol composite synergistic modification, a procyanidine polyphenol structure and sweet potato starch are utilized to form a hydrogen bond / hydrophobic effect, starch molecular chains are induced to be directionally rearranged, a resistant crystal structure is stabilized, and the preferable process conditions are as follows: the temperature is 85-90 DEG C, the time is 18-20 minutes, the addition amount of procyanidine is 3-7% of a starch dry basis, and the final resistant starch content reaches 36.39-46.86%. Compared with a traditional method, the raw material utilization rate and the product yield are remarkably improved. The whole process has the advantages of no chemical reagent, simple operation, low equipment cost, and stable resistant starch content of the product.

The present disclosure is directed to novel method and formulation for producing egg free and gluten-free bread with a dough system providing an improved texture (softness, chewiness, moisture), shape (large baguette), appearance and taste, used for garlic toast and other applications. The formulation includes a combination of gluten-free flours (tapioca starch-modified, corn starch, potato starch, rice flour), leavening agent, binding agents (hemp heart protein and hydroxypropyl-methylcellulose HPMC), and additives to achieve a desired bread product suitable for individuals with gluten intolerance or celiac disease. The method involves specific steps to mix, proof, shape, and bake the dough to ensure optimal quality and consistency of bread slices used for garlic toast application and other bakery products.