108 results about "Starch gelatinization" patented technology

The invention discloses a method for improving the eating quality of rice based on variety compounding and microwave modification. The method comprises the steps of optimal variety screening, compounding proportion optimization, microwave modification and multi-dimensional evaluation. The defects of a single variety are overcome through variety compounding, starch gelatinization and flavor release are promoted through microwave modification, and synchronous optimization of'taste-flavor 'is achieved through cooperation of the two; by adopting household and industrial common microwave equipment, the compounding proportion is flexible, the operation only needs two steps of compounding and microwave, the preparation method can be applied to families, restaurants and food factories, and the problem of equipment dependence in the prior art is solved; multiple indexes are measured through a texture analyzer, an SPME-GC-MS and other instruments, a quantitative basis is provided for process optimization, and the defect of fuzzy evaluation in the prior art is avoided; the method is not only suitable for terminal cooking, but also can guide breeding through a compounding rule, assists quality grading through an evaluation system, and promotes multi-link technology upgrading of a rice industry chain.

The invention relates to the technical field of agricultural paper, in particular to double anti-mite fruit cultivating bag paper and a preparation method thereof. The preparation method comprises the following steps: pulping: respectively pulping natural-color bamboo pulp and natural-color softwood pulp, then mixing, adding water, and uniformly mixing to obtain pulp; papermaking: sequentially adding iron oxide yellow, aluminum sulfate, rosin size and a wet strength agent into the pulp, adding water for dilution, and drying after papermaking to obtain fruit cultivating bag body paper; sizing: taking oxidized cassava starch, adding water, preparing starch slurry, heating, continuously stirring until the starch is completely gelatinized, taking starch gelatinized liquid, adding neem oil, putting into a high-speed homogenizing emulsifying machine, emulsifying to obtain neem oil anti-mite emulsion, uniformly mixing the neem oil anti-mite emulsion with wax emulsion to obtain anti-mite glue liquid, immersing the fruit cultivating bag body paper into the anti-mite glue liquid, and drying to obtain the fruit cultivating bag. And taking out and drying to obtain the double anti-mite fruit cultivating bag paper. The composite material has physical barrier and long-acting anti-mite functions, and the risk of insect attack invasion is greatly reduced.

The invention discloses microcapsule powder for covering the oil smell of euphausia superba oil and a preparation method of the microcapsule powder, and belongs to the field of euphausia superba oil processing. The microcapsule powder is composed of 50-75% of OSA starch, 10-30% of euphausia superba oil, 3-20% of sodium alginate, 1-10% of succinic acid and 0.5-5% of calcium hydrophosphate, during preparation, the OSA starch is gelatinized and then sheared and homogenized with the euphausia superba oil to obtain a miniemulsion, the succinic acid, the sodium alginate and the calcium hydrophosphate are prepared into a mixed solution, the mixed solution is mixed with the miniemulsion in proportion, and spray drying is performed to obtain a finished product. An OSA starch-sodium alginate double-wall material system is adopted, a compact cross-linked layer is formed through pH response, peculiar smell substances such as trimethylamine can be completely masked, the astaxanthin retention rate is up to 95.14%, the embedding rate reaches 89.48%, krill oil oxidation is effectively inhibited, krill oil is converted into powder, the stability and the sensory property are improved, application of krill oil in the food field is widened, the technology is simple, and the method is suitable for industrial production. The method is suitable for industrial production.

The invention discloses a temperature control enzymolysis reaction device for replacing fat with rice starch, and belongs to the technical field of enzymolysis reaction devices.The temperature control enzymolysis reaction device for replacing fat with rice starch comprises a shell assembly, an inner container assembly is fixedly connected to the inner side of the shell assembly, and a steam heater is installed on one side of the shell assembly; the top end of the shell assembly is fixedly connected with a fixing support, the middle of one side of the fixing support is fixedly connected with a sliding guide rail, and the sliding guide rail is slidably connected with a movable ladder stand. Through the optimized structural design of the shell assembly and the inner container assembly, a stable and efficient heating environment is formed, it is ensured that the enzymolysis reaction can be conducted at the accurately controlled temperature, the influence of temperature fluctuation on the reaction efficiency is avoided, the problem of starch gelatinization caused by too high temperature is effectively avoided, the enzymolysis efficiency and the product quality are improved, and the product quality is improved. Meanwhile, due to the design of a cyclic heating structure, the utilization rate of heat energy is further improved, and energy consumption is greatly reduced.

This invention discloses a food baking processing control system and method, belonging to the field of intelligent control technology for food processing. The system includes: acquiring the dielectric properties of materials and capturing the dynamic changes in the dielectric loss tangent; simultaneously using time-domain dielectric spectroscopy analysis to identify the phase transition stages of the materials in real time; constructing a dual-channel heat conduction model and dynamically identifying the regional temperature gradient of the baking equipment based on the phase transition stages; and calculating the microwave power adjustment and fan speed ratio adjustment of the baking equipment based on the regional temperature gradient of the baking equipment using a multi-parameter coupled control algorithm, and generating a composite control command set. This invention identifies the phase transition stages of materials in real time using time-domain dielectric spectroscopy analysis, and accurately analyzes the correlation between the relaxation time distribution and the phase transition characteristic spectrum using inverse Laplace transform and dynamic time warping algorithms, achieving dynamic capture of key phase transition nodes such as glass transition and starch gelatinization.

The present application relates to yogurt performance prediction, in particular to a starch swelling volume detection method and application in predicting yogurt stability. The starch swelling volume detection method comprises: subjecting starch paste obtained by gelatinization reaction of the to-be-detected starch in a solvent system to cold storage and standing, and then observing the volume of starch precipitation; the solvent system is selected from one or more of a water system, an emulsion system and a plant-based system. The method of the present application has wide application range, and can objectively and accurately evaluate the gelatinization degree of starch, directly observe the swelling degree of starch, and thus indirectly evaluate the stability system of yogurt.

The invention relates to the technical field of starch gelatinization, in particular to a bio-based adhesive as well as preparation and application thereof. The preparation method comprises the following steps: mixing starch, a gelling agent and water to obtain a mixture; wherein the gelling agent is organic polybasic acid; and then carrying out high-temperature treatment on the obtained mixture, and cooling to obtain the bio-based adhesive. The starch is converted from a powdery particle state to a colloid state, the crystal structure of the starch is destroyed, starch polysaccharide chain segments are irregularly arranged, and a viscous colloid dispersion system is formed. The solid starch particles are subjected to gelling treatment, so that the solid starch particles have good flowability and dispersity, and spreading on an interface of the material is facilitated. The bio-based adhesive provided by the invention can be further applied to the field of light chemical industry as an adhesive, an auxiliary agent, a polymer and the like, and has a good effect.

This invention provides a method for easily producing a starch-containing solid composition for cooking that is less prone to cracking even after prolonged storage at room temperature, using general-purpose equipment, while also improving the powdery texture during consumption. [Solution] A manufacturing method comprising the steps of (i) to (iii). (i) A step of preparing a composition that satisfies predetermined conditions with respect to the content of dietary fiber, starch, and protein, specific surface area per unit volume after ultrasonic treatment, degree of gelatinization of starch, starch granule structure, and molecular weight logarithm. (ii) A step of mixing the composition with water at 40°C or higher so that the dry weight moisture content exceeds 30% by mass. (iii) A step of transporting the composition by extruder under conditions that satisfy (8) to (10). (8) The temperature of the composition in the extruder is 55°C or higher. (9) The specific mechanical energy (SME) value of the extruder is less than 300 kJ / kg, and / or the ratio of the length of the flight section to the total length of the screw is 90% or higher. (10) The pressure in the extruder is 1.5 MPa or higher.

The invention belongs to the technical field of adhesive materials, and particularly relates to a modified starch-based water-based adhesive as well as a preparation method and application thereof. According to the adhesive, oxidized corn starch is taken as a base material, hydrophobic and weather-resistant modification is realized by introducing a fluorine-silicon-containing functional monomer, and hydroxypropyl quaternized chitosan is compounded to endow antibacterial property and a film-forming enhancement effect; a borax cross-linked polyol system is supplemented to improve the cohesive strength, and a plasticizer, a thickening agent and an emulsifier are matched to optimize the rheological property and wettability. The preparation process comprises the steps of starch gelatinization, fluorosilicone urea grafting, chitosan derivative compounding, auxiliary agent blending and the like, and the process is mild, environment-friendly and non-toxic. The obtained water-based adhesive has the characteristics of strong initial adhesion, good water resistance, moderate flexibility, excellent biocompatibility and the like, and is especially suitable for adhesion and manufacturing of ball products such as basketballs, footballs and the like.

The invention discloses a preparation method of a high-strength starch-PAM composite membrane, and belongs to the field of biodegradable materials.The preparation method comprises the following specific steps that firstly, starch, PAM and glycerin are selected and pretreated, then the treated starch is added into deionized water, and uniform starch gelatinization liquid is formed; iI, preparing a PAM dispersion liquid, and adding the PAM dispersion liquid and glycerol into the starch gelatinization liquid to form a ternary composite blending liquid; iII, performing vacuum defoaming treatment on the ternary composite blending liquid, and casting the treated ternary composite blending liquid on a film forming carrier to form a uniform liquid film; the problem that a traditional starch film is insufficient in mechanical property is solved, the defects that the traditional starch film is too high in hydrophilicity and prone to aging are overcome, bubbles or uneven thickness of the composite film are effectively avoided, and the consistency and stability of the product performance of the composite film are guaranteed.

The invention provides a preparation method of OSA starch sodium and the OSA starch sodium prepared by the preparation method. The preparation method of the OSA starch sodium comprises the following steps: starch is pretreated, and the branched chain degree of the pretreated starch is greater than or equal to 98wt%; the preparation method comprises the following steps: mixing pretreated starch and octenyl succinic anhydride in alkaline water for esterification reaction to obtain OSA starch ester; the method comprises the following steps: adding amylase into OSA starch ester to carry out enzymolysis reaction to obtain OSA starch ester enzymatic hydrolysate; using the OSA starch ester enzymatic hydrolysate to obtain OSA enzymatic hydrolysis starch; gelatinizing the OSA enzymolysis starch; according to the method, the branched chain degree of the starch is improved, impurities in the starch are reduced, the emulsifying property of the OSA starch sodium is stable, the embedding property is good, and the turbidity of an aqueous solution of the OSA starch sodium is low.

The invention provides a preparation device and a preparation method of vacuum freeze-dried noodles, and relates to the technical field of food processing. The production line is formed by sequentially connecting a vacuum dough kneading and curing device, a composite calendering and multi-layer curing device, a strip cutting machine, a micro-boiling and steam gelatinization device, a cold air shaping and ice water shock cooling device, a cryogenic quick-freezing and freeze-drying device and a detecting and packaging machine, and all the devices realize continuous conveying through a material conveying belt, a sealing channel or an AGV (Automatic Guided Vehicle). The preparation process does not depend on any food additive, a tough gluten network is constructed through a physical process, and accurate starch gelatinization and rehydration are performed, so that the noodles are tough, smooth, boil-resistant, soaking-resistant and lower in breakage rate, the taste of the noodles is close to that of fresh noodles, the requirements of consumers on high-quality and natural foods are met, and the problem that freeze-dried noodles depend on food additives in production is solved.

The invention relates to a method for optimizing gelatinization and rheological properties of wheat starch based on addition of modified pectin, and belongs to the technical field of food processing and starch modification. In order to solve the technical problems that existing wheat starch is low in gelatinization temperature and poor in thermal stability, and rheological properties are difficult to accurately regulate and control, the modified pectin with low esterification degree, high molecular weight and high amidation degree is prepared through a specific process, and natural pectin is subjected to low-temperature deesterification and segmented amidation treatment, so that the modified pectin is obtained. Controlling the esterification degree to be lower than 10%, the molecular weight to be greater than 100 kDa and the amidation degree to be higher than 50%, and then forming a three-dimensional composite network structure with wheat starch according to the mass ratio of (1: 4)-(1: 9) through high-speed shearing and ultrasonic synergistic treatment. According to the method, the starch gelatinization temperature is remarkably increased, the thermal stability and shear thinning recovery capacity of a system are improved, the method is suitable for improving the quality of cooked wheaten food products such as noodles and baked products, and the texture characteristics and processing adaptability of the products can be effectively improved.

The invention discloses an ibuprofen composition suspension and a preparation method thereof, the preparation method comprises the following steps: adding purified water accounting for 60% of the prescription dosage into a liquid preparation tank, slowly adding pregelatinized starch in a stirring state, and stirring for more than or equal to 10 minutes after the addition is finished; heating is started, so that the pregelatinized starch is gelatinized; adding a prescription amount of cane sugar into the liquid preparation tank, and stirring for 10 minutes to completely dissolve the cane sugar; starting a tank body for cooling, when the temperature of the liquid medicine is cooled to be less than or equal to 50 DEG C, slowly adding xanthan gum into the stirring tank through a 40-mesh screen under a stirring state, after the xanthan gum is added, continuously stirring for more than or equal to 30 minutes, starting self-circulation to pass through a 5mm screen for 30 minutes, and then replacing a 20-mesh screen to continuously and circularly stir; the xanthan gum and the raw material medicine are added into the stirring tank in a sieving mode, then the liquid medicine is subjected to continuous circulating sieving to ensure that the xanthan gum is completely swelled and the raw material medicine is uniformly dispersed, finally, the content uniformity RSD% of the liquid medicine at different positions is within 2%, and the uniformity of the liquid medicine is good; the feeding process is simplified to a certain extent, the use of equipment is reduced, the cleanness is realized, and the production efficiency is improved.

Disclosed in the present application are a surrounding hot air slow-drying apparatus for pet food processing and a three-stage baking method. The surrounding hot air slow-drying apparatus for pet food processing comprises a drying oven (1), wherein a hot air drying unit is mounted at the inner bottom of the drying oven (1), a circulating conveying unit (2) is mounted in the drying oven (1), a plurality of drying frames (3) are uniformly distributed on the circulating conveying unit (2), material turning mechanisms are respectively provided in the drying frames (3), a positioning assembly (7) is mounted in the drying oven (1), and the material turning mechanisms cooperate with the positioning assembly (7) to turn over raw materials in the drying frames (3). By means of material turning plates (501) moving in the drying frames (3), food particles on the drying frames (3) are turned over; at the same time, arc-shaped plates (503) cooperate with second fixing plates (504) to scatter the food particles in an S-shaped path, avoiding damage to the food particles and realizing the replacement of the surfaces of the food particles in contact with hot air, and thus improving the yield of qualified pet food and improving a drying effect. By means of a three-stage baking process, the starch gelatinization degree of baked pet food can be increased to 90% or more, which is conducive to digestion and absorption.

The invention relates to the related technical field of filtering equipment, in particular to wine making pot bottom water filtering equipment and a using method thereof.The wine making pot bottom water filtering equipment comprises a base, a shell is arranged at the upper end of the base, a partition plate is fixedly installed at the upper end of the shell, baffles are fixedly installed at the two ends of the shell in a penetrating mode, and a guide rail is fixedly installed at the lower end of the shell; the first screen and the second screen are arranged at the front end of the filter, the aperture of the first screen and the aperture of the second screen can capture large-particle impurities such as vinasse residues and raw material fibers in wine brewing bottom pot water, and the impurities are prevented from directly impacting a subsequent fine filter component; the filter holes can efficiently intercept residual starch gelatinization substances, colloidal protein and fine suspended solids after coarse filtration, and the filter hole area with attached impurities can be continuously conveyed to a clean area through the rotating shaft, so that the situation that the filtering efficiency is attenuated due to impurity adhesion of a traditional fixed fine filter screen is avoided.

The present application belongs to the field of crop genetic breeding, and particularly relates to a method for breeding a new high-quality noodle wheat variety with low generation and trace selection. The method integrates a whole wheat flour gluten quality parameter determination technology, a whole wheat flour starch gelatinization characteristic parameter determination technology, and a whole wheat flour paste color parameter determination technology. According to the specific conditions of parents and different generation materials, selection indexes and values are set, so that accurate and efficient selection of high-quality noodle wheat can be finally realized, accurate directional breeding of high-quality noodle wheat quality traits is realized, and blindness in the breeding process of high-quality noodle wheat is greatly reduced.

This invention discloses an Ag / TiO2 / Ag3PO4 / chitosan quaternary ammonium salt / lignocellulose nanoparticles / starch composite membrane, its preparation method, and its applications, relating to the field of fruit and vegetable preservation technology. Chitosan quaternary ammonium salt, starch, glycerol, lignocellulose nanoparticles, and Ag / TiO2 / Ag3PO4 photocatalyst are mixed in water, and the starch is gelatinized by heating to obtain a composite film-forming solution; this solution is then cast to obtain the Ag / TiO2 / Ag3PO4 / chitosan quaternary ammonium salt / lignocellulose nanoparticles / starch composite membrane. The chitosan quaternary ammonium salt in the composite membrane can modify the surface of the Ag / TiO2 / Ag3PO4 photocatalyst, and its polar groups can form a hydrogen bond network with the hydroxyl groups of cellulose and starch, improving the composite membrane's ability to enrich ethylene and the interfacial bonding force between the photocatalyst and the matrix, thereby enhancing the composite membrane's adsorption and degradation effect on ethylene. The chitosan quaternary ammonium salt and the photocatalyst form a dual long-lasting antibacterial effect—both photoresponsive and contact-type—synergistically improving the antibacterial performance of the composite membrane.

The invention relates to the technical field of rice noodle food production, in particular to a fresh-keeping production system of fresh-keeping rice noodles and application of the fresh-keeping production system, the fresh-keeping production system comprises a gelatinization extruder, an over-steaming box, a plurality of groups of cooling fans and a packaging machine which are sequentially arranged from left to right, and the over-steaming box comprises a fixing part, a driving part arranged in the fixing part, three steam parts and a carding part. According to the freshness-locking production system of the freshness-locking rice noodles and the application of the freshness-locking production system, the three conveying cages are driven to synchronously rotate through a chain disc and a chain in the steaming box, the air rollers are driven to swing in a reciprocating mode in cooperation with a synchronous belt, a disc and a shifting rod, the steam coverage angle of the air nozzles is increased, the left air roller, the middle air roller and the right air roller are arranged at the three-section temperature of 70-80 DEG C, 85-95 DEG C and 75-85 DEG C, the rice noodles are evenly heated and fully cooked, and the production efficiency is improved. The starch gelatinization degree is improved, a gel network is more compact, moisture is effectively locked, amylose recrystallization is inhibited, meanwhile, the steam action range is expanded through air roller swing, local undercooking or overheating is reduced, the strip breaking rate is reduced, and a stable texture foundation is laid for fresh locking.

The invention relates to the technical field of instant food, in particular to high-reconstitution-property brewing type instant mashed taro powder and a preparation method of the high-reconstitution-property brewing type instant mashed taro powder. The high-rehydration instant mashed taro powder is prepared by compounding Lipu taro starch, cassava starch, potato starch, enzymolysis Lipu taro starch and potato starch, wherein the mass ratio of the Lipu taro starch to the cassava starch to the potato starch to the enzymolysis Lipu taro starch to the potato starch is 12: 3: 2: 3; the gelatinization degree of the Lipu taro starch is 80.59 to 100 percent; the gelatinization degree of the cassava starch is 79.64 to 100 percent; the gelatinization degree of the potato starch is 80.45 to 100 percent; and the enzymolysis DE value of the enzymolysis Lipu taro starch is 0.67-2.10. According to the high-rehydration-property instant mashed taro powder disclosed by the invention, rapid hot water rehydration is realized through a green processing technology, and a caking phenomenon is avoided. And after brewing, the soft and fine taste of the Lipu taro paste can be restored, and no additive is added, so that the health requirement is met. Besides direct brewing, the mashed taro can also be used for making mashed taro milk tea, desserts and the like, is suitable for fast-paced life, and promotes convenient and diversified development of mashed taro food.

The invention provides a fermentation inoculant for improving puffing performance and nutritional quality of brown rice and application thereof, and belongs to the technical field of food deep processing. The fermentation inoculant for improving the puffing performance and the nutritional quality of the brown rice is composed of bacillus amyloliquefaciens and aspergillus oryzae according to the ratio of (2-3): 1. Through the synergistic effect of the complex microbial inoculants, cellulase, hemicellulase and protease secreted by aspergillus oryzae can break a brown rice bran barrier and degrade macromolecular protein, amylase secreted by bacillus amyloliquefaciens can improve the starch gelatinization efficiency, and meanwhile the content of antinutritional factors is reduced. The final puffed brown rice powder has the characteristics of high expansion rate, loose texture, high nutrition utilization rate, excellent brewing performance and the like, solves the problems of poor puffing performance, low nutrition absorption and easy caking during brewing in traditional brown rice processing, and is suitable for industrial production of instant nutritious food.

The utility model discloses an arid area vegetation non-irrigation planting hole which comprises a planting foundation pit, the planting foundation pit is arranged underground, a diversion weir is arranged on the periphery of the planting foundation pit, a soil moisture conservation and restoration layer is laid at the bottom of the planting foundation pit, and a starch gelatinization layer is laid on the soil moisture conservation and restoration layer. The utility model relates to the technical field of non-irrigation planting holes, in particular to a non-irrigation planting hole for vegetation in an arid region, which combines planting hole digging, soil moisture preservation technology and irrigation mode, so that irrigation is not needed in the later period, the survival rate, the preservation rate and the growth amount of nursery stocks can be improved, and the afforestation cost is reduced. By narrowing the top opening of the planting hole, the irradiation time of water in the planting foundation pit is shortened, the evaporation capacity of accumulated water is reduced, the temperature of reserved water is reduced, and the growth environment of plants is protected.

To provide a molded article containing starch with excellent transparency.SOLUTION: The molded articles of the present invention are molded articles formed from a resin composition comprising a plasticized starch and a thermoplastic resin. The plasticized starch comprises: starch; a polar organic compound capable of gelatinizing or plasticizing the starch at temperatures higher than room temperature; and sugars. After leaving the molded articles in an environment at 103°C for 16 hours, impact testing was conducted using the DIRT IMPACT A method according to JIS K7124-1. A whitening effect occurs at the point of impact on the molded articles struck by the projectile and the maximum mass of the projectile exceeds 200 g.SELECTED DRAWING: None

The present invention belongs to the field of material technology, discloses a kind of protein-edible glue covalent graft composite starch aerogel and its preparation method and application, specifically discloses a kind of preparation method of aerogel, comprises the following steps: (1) preparation of covalent graft: protein and edible glue are mixed and dissolved, dried, and carried out Maillard reaction to obtain covalent graft; After starch gelatinization, pH is adjusted, and cross-linking agent, the covalent graft of step (1) are mixed, reacted, pH is adjusted to neutral, dried, and aerogel is obtained. The present invention combines protein-edible glue by glycosylation modification for the first time, makes it produce stronger environmental stability, then cross-links and compounds with protein-edible glue graft copolymer by starch, improves the combination of starch and copolymer. The prepared aerogel can form more holes, and the structure is more stable, thereby providing more binding sites, and the result embodied is that the adsorption amount to metal is larger.

The invention relates to the technical field of traditional Chinese medicines, and discloses a steaming processing technology of rhizoma polygoni cuspidati, which comprises the following steps: removing impurities from a rhizoma polygoni cuspidati medicinal material, cleaning, puffing, and drying to obtain the puffed rhizoma polygoni cuspidati medicinal material; and mixing the bulked rhizoma polygoni cuspidati medicinal material, the compound microcapsules and water, uniformly stirring, moistening, steaming, and drying to obtain the rhizoma polygoni cuspidati medicinal material steamed product. The rhizoma polygoni cuspidati medicinal material is subjected to puffing treatment, so that the composite microcapsule can enter the rhizoma polygoni cuspidati medicinal material more easily, the processing efficiency is improved, the content of rare saponin is increased, the gelatinization of starch is reduced, and the stability of a rhizoma polygoni cuspidati medicinal material steamed product is improved; according to the method, the rhizoma polygoni cuspidati is processed by adopting the methods of moistening, steaming, drying and the like, the processing process is simple, the effect is excellent, and the content of rare saponin in a rhizoma polygoni cuspidati medicinal material steamed product is increased and the application range of the rhizoma polygoni cuspidati is expanded by compounding the compound microcapsule for steaming.

The invention discloses a manufacturing process of an acetic acid group-starch composite rapid degradation decoration, and relates to the technical field of green and environment-friendly materials. According to the technology, starch is gelatinized, a plasticizer is added, then the starch is blended with an acetic acid-based polymer, a compound meeting the forming requirement is formed, then injection molding is conducted, environment-friendly surface treatment is conducted, and the obtained ornament has the rapid degradation capacity and meanwhile has the good mechanical strength, appearance gloss and decoration effect; the method is suitable for rapid consumption fields such as disposable ornaments and festival ornaments. The method is environmentally friendly, controllable in cost and high in forming efficiency.

The present disclosure relates to a clean coal for combustion and a preparation method thereof. The preparation method includes the following steps: (1) dispersing starch in water, uniformly stirring, and fully gelatinizing; (2) adding a sulfur-fixing agent into the gelatinization solution, and centrifuging to obtain the starch gelatinized solution containing the sulfur-fixing agent; (3) crushing the coal for combustion to obtain coal particles; and (4) conveying the coal particles to a fluidized bed, spraying the starch gelatinized solution containing the sulfur-fixing agent on the coal particles in a suspension state, and drying to obtain coal particles adsorbed with the sulfur-fixing agent and gelatinized starch. According to the present disclosure, the starch gelatinized solution is used to dissolve the soluble sulfur-fixing agent, and then the starch solution is adsorbed in-situ into the coal particles, so that the soluble sulfur-fixing agent is uniformly adsorbed in the coal for combustion.

The invention discloses a preparation method of high-activity, stable and homogeneous ginseng fruit milk. The preparation method comprises the steps of ginseng fruit pretreatment, enzymolysis and aroma enhancement, gelatinization and milk homogenization, a compound enzyme preparation comprises pectinase and cellulase, and the method adopts double technologies of compound enzyme enzymolysis and aroma enhancement and starch gelatinization and embedding. The preparation method of the potentilla anserine milk can effectively mask the bad flavor of the ginseng fruits, improve the system stability, promote the dissolution of active ingredients and maximally retain the nutrition, thoroughly solves the problems of earthy smell and astringent taste of the ginseng fruits, and the obtained finished product milk is mellow and smooth in mouth feel, has the unique fragrance after the ginseng fruits and the milk are fused, and has a good market prospect. No bad peculiar smell exists.

According to the composite raw material ratio and the processing technology of the sweet potato crisp fritters, the sweet potato starch, the cassava starch and the fresh potato pulp are used as main base materials of the raw materials, konjac glucomannan is added to construct an anti-aging network, and the flavor permeability is improved through microencapsulation of seasonings. The processing technology adopts three-stage gradient dehydration: carrying out initial dehydration with hot air at 80-85 DEG C to gelatinize and shape starch; performing microwave puffing at 120-130 DEG C to form a porous structure; and instant hot air at 160-170 DEG C forms a compact layer on the surface. And finally, carrying out trehalose spraying and tempering treatment to obtain the sweet potato crisp fritters with low grease seepage and high crispness retention rate. The problem that the crispness of traditional potato chips is reduced due to grease migration is solved, meanwhile, uniform distribution of flavor is achieved through a microcapsule slow release technology, and the product has low oil content, high nutrition retention rate and industrial production adaptability and is suitable for the field of healthy leisure food.

The application discloses a preparation method of a drug sustained-release modified starch hydrogel and application thereof, and belongs to the field of starch chemical modification and biomedical materials. The method is characterized by a starch hydroxyl modification and modification through PAA micelle mediation and a starch gelatinization-network interweaving synergistic enhancement strategy. A CTS-PEG-600 composite solution and a PAA micelle modified starch dispersion liquid are prepared first, a dense three-dimensional network is constructed through compounding and cross-linking and high-temperature gelatinization, and a starch-based hydrogel material is obtained through post-processing. After fucoidan is loaded on the hydrogel, an oral sustained-release preparation can be prepared, long-acting and stable release of drugs is realized, non-alcoholic fatty liver disease is treated through targeted therapy, the hydrogel has excellent biocompatibility, mechanical stability and controllable sustained-release property, the process is green and environmentally friendly, the hydrogel is suitable for large-scale production, and has a wide application prospect.