241 results about "Souring" patented technology

It has been discovered that certain fracturing fluid compositions can be used to fracture a subterranean formation and be permitted to stay within the formation for a relatively extended period of time, for example 28 days or more, before being flowed back or produced. At least two embodiments are envisioned, a bacteria-containing formulation and an anti-bacterial formulation. Both systems would be expected to prevent the potential of the fluid to oil wet the formulation (water block condition) by keeping the formation water wet through the use of water wetting surfactants or solvents. Additionally, both formulations would control reservoir crude souring (H₂S generation by in situ sulfate-reducing bacteria), reservoir plugging (via slime biopolymers generated by in situ microbes, inorganic scale deposition like calcium carbonate or barium sulfate, and clay fines migration).

The present invention relates to a frozen confection product comprising natural bean extract as acidifying agent. The present invention also relates to a method of producing a frozen confection product by adding natural bean extracts to an ingredient mix and then homogenize, pasteurize, and freeze the mix. Preferably the method uses a standard freezing step followed by low temperature freezing.

The present invention relates to a feeding acidifier prepared by emulsifying technology and a preparing method thereof. The invention belongs to the technical field of animal feed additive preparing. The feeding acidifier comprises the following components according to content: 8-20 parts of lemon acid; 5-20 parts of fumaric acid; 10-15 parts of phosphoric acid; 5-20 parts of malic acid; 15-25 parts of lactic acid; 6-15 parts of formic acid; 2-10 parts of acetic acid; 2-5 parts of mouthfeel modifying agent; and 3-5 parts of silicon dioxide. The invention provides a novel preparation form of acidifier and combines the physical and chemical properties of shaping material for developing the novel producing technique of acidifier according to the sustained-release control principle. The feeding acidifier prepared according to the emulsifying technique of the invention effectively settles the problem of stomach digesting of acidifier and the effect directly gets to the intestinal canal. The feeding acidifier prepared by emulsifying technology according to the invention has the advantages of reliable safety, excellent free-running property, strong moisture absorption resistance, convenient processing, growth promotion, diarrhea prevention, etc.

The invention relates to a special bio-organic fertilizer for peaches and a preparation method thereof. The bio-organic fertilizer comprises the following components in parts by weight: 15-85 parts of a fertilizer organic matter; 0-30 parts of an organic compound; 0-50 parts of an inorganic compound; 0-10 parts of sulfuric acid; 0-2 parts of souring and ripening powder; 0-2 parts of a deodorant; and 5-35 parts of biological bacteria liquid. The bio-organic fertilizer of the invention can improve fruit setting percentage, average weight of single fruit, yield and quality factors of peach trees, and lower the content of titratable acid, thus greatly improving the economic benefit of peach farmers.

The invention discloses pig homologous raw material-free attracting starter compound feed for porkets. According to a technical scheme adopted by the invention, the feed is composed of the following raw materials by weight percent: 35-45% of a puffed raw material, 5-8% of a soybean protein concentrate, 10-15% of fermented soybean meal, 4-5% of hydrolyzed wheat protein, 6-10% of lactose, 4-8% of whole milk powder, 3-5% of a casein, 2-5% of a nucleotide, 2-5% of fish meal, 1-3% of amino acid, 0.5-2% of glutamine, 0.5-1% of an acidifying agent, 2-5% of plant oil, 0.02-0.1% of a composite vitamin, and 0.1-0.5% of a composite trace element. Application of the feed in the invention presents strong feed attraction to porkets which can start feed taking in1-2d with rapidly increasing intake. With balanced and comprehensive nutrition similar to breast milk, the feed provided in the invention is characterized by high digestibility in porkets, no diarrhoea, effective overcoming of weaning stress, and rapid weight gain, and can effectively increase the porket weaning weight and the weight after two weeks of weaning, as well as improve porket survival rate and production performance. Free of plasma protein powder, dried porcine soluble and other pig homologous raw materials, the feed of the invention has no risk of homologous pig pathogen infection, and boasts significant biosecurity.

The present invention discloses a kind of temperature resistant full egg low fat salad dressing and its production process, and belongs to the field of food producing technology. The temperature resistant full egg low fat salad dressing is produced with full egg as main material and through initial emulsification, final emulsification, diluting gelatinization, acidification, homogenization and other steps. It has unique recipe, and is creamy white, mellow, not fat, smooth, heat resistant and low in fat content. The present invention expands the application range of salad dressing and raises the food safety of salad dressing.

A chestnut beverage with high nutritive value is prepared from chestnut, sweetening agent, souring agent, stabilizer, and oligose through choosing chestnut, removing shell and film, grinding, protecting color, filtering, liquefying, boiling, saccharifying, mixing, homogneizing, filling it in containers, and sterilizing.

The invention discloses a method for making serofluid dish. The method comprises the following steps of: making the serofluid dish by vaccinating a composite strain of saccharomycetes and lactic acid bacteria; respectively vaccinating bacteria liquids of the saccharomycetes and the lactic acid bacteria by using a vaccination amount with 5-15% of surface liquid volume, wherein a volume ratio of the bacteria liquid of the saccharomycetes to the bacteria liquid of the lactic acid bacteria is (0.2-1):1; fermenting at a temperature of 30-43 DEG C for 3-6 days and stirring for one time per 24 hours, so as to obtain the serofluid dish after fermentation. According to the method provided by the invention, the serofluid dish obtained by vaccinating the composite strain of the saccharomycetes and the lactic acid bacteria for fermenting has the advantages of rapid souring, pure sour taste, rich nutrient substance, long storage time, fresh scent of smell and specific smell of the fermentation of the saccharomycetes and the lactic acid bacteria, and higher and more stable quality.

The invention provides moringa oleifera pig feed, which is characterized by consisting of the following components in percentage by mass: 38 to 60 percent of corn, 10 to 16 percent of bean pulp, 12 to 18 percent of rice bran, 7 to 38 percent of moringa oleifera powder and 0.2 to 1 percent of salt. The moringa oleifera pig feed contains rich crude protein, crude fiber, mineral substances, vitamine, and multiple antioxidative, antibacterial and antiphlogistic active ingredients such as moringa oleifera flavone; the content of crude fat is low; the ratio of amino acid is appropriate; any chemical medicine or chemical raw material is not added; the moringa oleifera pig feed does not have toxic or side effects; after being fed, pigs gain weight quickly; the metabolic capacity of pig organisms can be improved; immunity and disease resistance are strengthened; the marketing time is short; the lean meat percentage is high; the cholesterol is low; acidification can be lightened; the generation of pale soft exudative (PSE) pork is prevented; and quality of the pork is improved.

The invention discloses soybean yoghourt pudding and a preparation method thereof. The method comprises the following steps of: 1) soaking, pulping and boiling soybean, adding unsalted butter, and mixing uniformly for homogenization to obtain soybean milk; 2) cooling the soybean milk obtained in the step 1), adding lactic acid bacteria, and fermenting at constant temperature to obtain curdy soybean yoghourt; 3) crushing, sterilizing and homogenizing the curdy soybean yoghourt obtained in the step 2) to obtain a soybean yoghourt homogenized solution; and 4) boiling a stabilizer, flavoring agents, sugar and water to obtain a colloidal liquid, cooling, and uniformly mixing the colloidal liquid and the soybean yoghourt solution obtained in the stop 3) to obtain the soybean yoghourt pudding. The lactic acid bacteria are used for fermentation to generate acid, acidity regulators are not added, and unique vitamin B of a fermented food is generated, so that the nutritional value of the soybean yoghourt pudding is higher than that of the common pudding on the market; and the lactic acid bacteria are killed through pasteurization, so that the product cannot be postacidified and is easy to store, the shelf life is prolonged and the quality of the product is stable.

The invention discloses a novel preparation method for soybean slurry water beancurd. The method comprises the following steps: (1) selecting raw materials; (2) peeling; (3) soaking; (4) grinding; (5) removing froth; (6) removing residues; (7) boiling soybean slurry; (8) solidifying; (9) pressing. The invention further discloses a beancurd product prepared by implementing the novel preparation method for the soybean slurry water beancurd; a preparation process of the method provided by the invention is simple, convenient and easy to realize; soybean slurry water is utilized for solidification to form beancurd jelly, the soybean slurry water is formed by fermenting and souring water pressed out during beancurd preparation in the presence of lactobacilli, and other chemical substances do not need to be extra added, that is to say, gypsum, brine and other curing agents are not added in the preparation process, so that a fact that the beancurd is prepared from original soybean slurry is guaranteed and the product is guaranteed to be green, healthy and safe; the soybean slurry water beancurd product provided by the invention has remarkable characteristics that the soybean slurry water beancurd product is smooth and tender in mouth feel, rich in soybean aroma, indissoluble after being boiled for a long time, gradually expandable when being fried in a frying pan, relatively long in storage time, and the like; moreover, the soybean slurry water beancurd product is rich in nutriment, favorable for body health after being eaten for a long term, and favorable for wide popularization.

The invention provides a castable used for electric furnace slag/iron notch and a method for pouring the electric furnace slag/iron notch. The castable used for the electric furnace slag and the iron notch comprises the following components by weight percent: 50-60wt% of carborundum grains, 12-16wt% of silicon carbide fine powder, 0-8wt% of Al203 micro powder, 0-5wt% of silicon micro powder, 0-5wt% of additive, 5-9wt% of binding agent, additionally added 5-9wt% of binding agent and 1-4wt% of coagulant, wherein the carborundum grains, the carborundum fine powder, the Al203 micro powder, the silicon micro powder and the additive are mixed on a mixing mill after being blended; adding the binding agent, milling and souring. When the castable is poured on site, the binding agent and the coagulant are additionally added and evenly stirred to obtain the castable used for the electric furnace slag and the iron notch, wherein the additive is at least one of sodium hexametaphosphate, sodium tripolyphosphate, carboxymethylcellulose and calcium lignosulphonate; and the binding agent is at least one of the sodium hexametaphosphate, phosphoric acid and aluminium phosphate.

The invention provides a method for simultaneous determination of hexabromocyclododecane isomer and tetrabromobisphenol A in fat food. The method is characterized by mainly including sample extraction, extract purification and determination. The extract purification uses mesoporous zirconia hybrid column as a solid phase extraction column containing an anhydrous sodium sulfate layer, a mesoporous zirconia microsphere layer, an acidified silica gel layer, a dielectric hole oxide zirconium microsphere layer and an anhydrous sulfate sodium layer from bottom to top. The recovery rate of hexabromocyclododecane isomer and tetrabromobisphenol A in plant oil, fish, meat, egg, milk and other fat food sample reaches 87.5%-114.4%. The preparation of reusable mesoporous zirconia microsphere optimizes the pretreatment technology, and saves a large amount of solvent; the detection limit, quantification limit, recovery rate and precision can meet the requirements for analysis of real samples; and reliability of the method and result accuracy are verified through the standard substance in international comparison.

The invention relates to a low-salt salted duck egg dynamic sousing salinity regulation and control method and belongs to the technical field of deep processing of animal products. The method comprises the steps as follows: firstly, dynamically sousing egg stuff in a high-salt sousing liquid for 2-3 hours by cooperating ultrasound with bubbles; secondly, continuously dynamically sousing the egg stuff in the high-slat sousing liquid under the condition of bubbling of a gas pump for 25-35 days; lastly, transferring the egg stuff to a low-salt sousing liquid for dynamic sousing under the condition of bubbling for 4.5-13.5 days, taking out the egg stuff from a tank, and cleaning, drying and packing the egg stuff to obtain the finished product. According to the invention, salt in the sousing liquid can be uniformly distributed by cooperating the ultrasound with the bubbles for dynamic souring; with the adoption of bubbling dynamic souring, the souring liquid and the egg stuff can be agitated, the salt more quickly infiltrates into egg whites and yolks from the sousing liquid, so as to shorten the processing cycle; the high-salt reverse infiltration of the egg whites can be achieved by adopting low-salt bubbling dynamic souring, the salinity of the egg whites of the finished product of the salted duck eggs is effectively lowered, and the moisture is improved, as a result, the product quality is improved, and a modern processing method for mass production of low-salt salted duck eggs is supplied.

There is provided a safe, natural, environmentally sound means of controlling bacterial contamination, corrosion, and souring of oil and gas wells and reservoirs that result from bacteria-contaminated water in a well. In one aspect it is a process for remediation of souring of petroleum reservoirs and coalbeds by adding to the water used in flooding and “fracing” operations an effective amount of virulent (non-lysogenic) bacteriophages (phages) specific for problematic target bacteria. The invention also provides a means for combating loss of effectiveness of bacterial control by staging bacteriophage production and application to control dominant and sub-dominant target bacteria in a community of target bacteria.

The invention discloses a suckling pig creep compound feed and a preparation method thereof, and belongs to the technical field of feed preparation, wherein the suckling pig creep compound feed includes the following raw materials: corn, wheat flour, broken rice, soybean meal, glucose, a grass carp powder, dried porcine solubles, monocalcium phosphate, edible salt, 5-nitroguaiacol sodium salt, 1,3-di-o-tolyl guanidine, an acidifier, an emulsifier, a microecological preparation, choline chloride, a premixture, an additive A1 or A2, an additive B, and an additive C; the suckling pig creep compound feed is prepared by sun-drying, crushing, mixing, drying and other steps. The suckling pig creep compound feed has reasonable preparation and rich nutrition, and can rapidly improve the average weight of suckling pigs.

The invention relates to a brewing method of acid beer. According to the method, water, malt, hops and yeast are taken as main raw materials, sour wort is taken as an auxiliary raw material, malt is crushed and then subjected to wort saccharification, filtration and vinasse washing, wort obtained after vinasse washing is heated and boiled, hops are added in the boiling process, the sour wort is added in 5 min before boiling is finished, the adding amount of the sour wort is 1-10% of the mass of the wort, after boiling is finished, cyclotron precipitation is carried out to obtain raw wort, theraw wort is subjected to cooling and oxygenating, and beer yeast for fermentation is inoculated to obtain sour beer, wherein the sour wort is prepared by a biological acidification method. The sour beer is brewed by adding the sour wort in the wort boiling process, the brewing method is simple and easy to operate, the production cost is reduced, the brewing period is shortened, the brewed sour beer is rich in aroma, the malt aroma, the ester aroma and the hops aroma are mutually balanced and pleasant, the acidity is balanced, and the overall flavor and taste of the final beer are good.

The invention relates to milk tea, particularly relates to pawpaw yoghurt tea and a production method thereof, and belongs to the field of beverage. According to the invention, fresh pawpaw is adopted, pawpaw milk tea is subjected to an ultrahigh-temperature flash sterilization method, growable microorganisms and spores in the pawpaw milk tea are completely destroyed, the nutrients in the pawpaw milk tea are maximally maintained, no preservative is added, and the obtained pawpaw yoghurt tea can be preserved for long time without deterioration and is especially convenient for transport and storage; deionized water is adopted as a solvent, thus sediment in the milk tea is reduced and the inherent quality of the milk tea is improved; and malic acid is a souring agent, antistaling agent, flavoring agent and preservative, and is used for adjusting the pH value and taste of the pawpaw milk tea.

A pasta or rice meal in which the pasta has been acidified to ensure shelf stability. In order to provide the meal so as not to have the uncharacteristically unpleasant taste of acidic flavor notes by mixing a sauce which has had its pH modified by a mixture of an edible alkaline or base substance into the sauce. Methods of providing the meal including packaging of the pasta/rice separately from the sauce are also disclosed.