35 results about "Swiss roll" patented technology

Provided is a tunable magnetic field amplifying device capable of easily adjusting resonance frequencies and tuning usable bands by using discrete elements to vary electric properties of elements that are used for amplifying a magnetic field of a specific microwave band. The tunable magnetic field amplifying device includes a Swiss roll formed by winding a metal sheet coated with a dielectric in a spiral cylinder shape once or several times; and a tunable capacitor connected between an inner sheet of and an outer sheet of the metal sheet for tuning a resonance frequency.

The invention relates to a yeast glucan Swiss roll and a preparation method thereof. The Swiss roll comprises a sheet-shaped cake body and stuffing which is rolled in the cake body. By the aid of the method, the produced Swiss roll has functional components such as yeast glucan compared with a traditional formula, and the Swiss roll is capable of improving immunity, anti-tumor, anti-radiation and anti-inflammatory. The Swiss roll has nutrition, is healthy, is good in flavor and is functional.

A resonator in the Swiss-roll structure, method of making the resonator structure and the system employing the resonator are disclosed. The resonator includes a plurality of layers, including a ceramic layer and a metallic layer. The ceramic and metallic layers are configured in a Swiss-roll form such that the neighboring ceramic layers are separated by the metallic layer. Further, the ceramic layer includes materials that have a dielectric constant of at least about 10 and dielectric loss tangent less than about 0.01 in the frequency range of about 1 KHz to about 100 MHz. The method of forming the resonator includes the steps of disposing a metallic layer, depositing a dielectric ceramic layer, and forming a Swiss-roll structure of the metallic and ceramic layers. Alternate method includes swaging the dielectric material filled metal tubes and forming into Swiss-rolls. Further steps include heat treating the resultant Swiss-roll structure in vacuum, inert atmosphere, or reducing atmosphere to form a monolithic Swiss-roll structure, such that the air gap between turns of the Swiss-roll structure is less than about 1 μm.

The invention discloses a sandwich low-sugar Swiss roll and a preparation method thereof. The sandwich low-sugar Swiss roll is prepared from, by weight, 20-30 grams of butter, 50-60 grams of milk, 4 eggs, 40-50 grams of low-gluten flour, 20-25 grams of jam, 4050 grams of salad oil, 15-20 grams of protein sugar, 6-8 drops of lemon juice, 150-200 grams of whipped cream and 2-3 grams of baking powder. The method comprises the following steps that S1, the fresh eggs are selected, the egg whites and egg yolks are separated and contained in pots for standby, the moderate low-gluten flour is selectedand sieved twice, the moderate butter is put into the milk, heating is performed by adopting soft fire, and stirring is performed while heating until the butter is completely melted in the milk. Theinvention relates to the technical field of Swiss roll preparation. The sandwich low-sugar Swiss roll and the preparation method thereof have the advantages that traditional white granulated sugar isreplaced with the protein sugar, the content of sugar is reduced, the Swiss roll is prepared by adopting a low-sugar mode, the burden of eating the Swiss roll is reduced, a simple production method isadopted, and the softness of the Swiss roll is improved.

The invention provides a plasma combustion-supporting Swiss roll combustor and belongs to the technical field of low-heating-value gas utilization. The combustor comprises a combustion chamber and a spiral plate type channel. The combustor specifically comprises a combustor shell, a flow guide plate, a porous medium, a gas inflow channel, a gas outflow channel, a discharge device, an ozone addition opening, a thermometer hole, an ignition hole, an observation hole, a metal high-voltage electrode plate, an electrode leading-out wire and an exhaust chimney. The combustor is round or square. The upper end and the lower end of the combustor are sealed through sealing plates. The gas inflow channel and the gas outflow channel are formed in the two ends of the spiral plate type channel. The porous medium is located in the center of the combustion chamber. The inner wall of the combustion chamber is coated with a heat-resisting material. The combustion chamber is wrapped by a heat insulating material. The discharge device and the flow guide plate are located in an inlet of the combustion chamber. The ozone addition opening is formed in the outermost ring of the spiral plate type channel. According to the combustor, the plasma discharge device or an ozone generator and the porous medium material are combined, and the purposes of reducing energy consumption, eliminating poison and the like can be achieved.

The invention provides cherry mousse powder. The cherry mousse powder is composed of white granulated sugar, glucose, cherry powder, gelatin, citric acid and red rice starter. All the components are as follows in percentage by weight: 40%-50% of the white granulated sugar, 20%-30% of the glucose, 15%-20% of the cherry powder, 10%-15% of the gelatin, 0.8%-1.2% of the citric acid and 0.06%-0.08% of the red rice starter the cherry mousse powder is prepared by preparing the materials, mixing, sterilizing and packaging. The cherry mousse powder can be used for producing mousse and can also be used for mousse stuffing of mousse cakes, sliced cakes, Swiss rolls, puffs and desserts; and the cherry mousse powder is applicable to bakeries, cake shops, baking chain stores and the like. When the cherry mousse powder is used for preparing cherry mousse, the process is simple, convenient to operate and easy to master; a prepared product has a pure and natural taste, has a fine, smooth and cool mouth feel and has the characteristics of a high-grade ice product; a lot of middle procedures are reduced so that the possibility of having quality and sanitation problems and the like is reduced; and therefore, the cherry mousse powder has the obvious advantages in the aspects of production management, quality control, standardized products and the like.

The invention belongs to the technical field of gas diffusion combustion and particularly discloses a microminiature Swiss roll combustor suitable for non-premixed combustion. The microminiature Swissroll combustor comprises a combustor body and an upper cover plate arranged on a base plate. The combustor body comprises a first combustion chamber, a second combustion chamber, a first exhaust channel, a second exhaust channel, a fuel channel and an oxidizing agent channel. Inlets of the first combustion chamber and the second combustion chamber are symmetrically distributed in the upper side and the lower side of the center of the combustor, and outlets of the first combustion chamber and the second combustion chamber are connected with the first exhaust channel and the second exhaust channel correspondingly. Outlets of the fuel channel and the oxidizing agent channel are symmetrically distributed on the left side and the right side of the center of the combustor and communicate in thecenter of the combustor, and the fuel channel, the first exhaust channel, the oxidizing agent channel and the second exhaust channel are each in a spiral shape and are arranged at intervals. The microminiature Swiss roll combustor has the advantages that the mixing effect is good, the stable combustion range is large, the combustion efficiency is high, and the energy utilizing rate is high, can be suitable for various microminiature thermophotovoltaic systems and thermoelectric systems based on combustion, and can also be directly used as a hot resource.

The invention belongs to the field of advanced combustion techniques, and particularly relates to a novel portable gas stove based on a Swiss roll structure micro-combustor. According to the portable gas stove, an ordinary portable gas stove is improved and designed on the basis of the micro-combustion principle; the portable gas stove comprises a combustion chamber, a bracket and a fuel storage bottle, wherein a fuel pipeline is used for controlling an electronic valve; square rotary micro-combustors or round rotary micro-combustors are distributed in the combustion chamber in a matrix; and the micro-combustors are designed into rotary channels with rectangular sections, so that convection heat transfer is increased; reactants are preheated; the overall combustion chamber is relatively small in temperature difference; combustion is full; the quenching phenomenon of the micro-combustion chamber is prevented; by virtue of a rotating parabolic heat mirror arranged between the bracket and the combustion chamber, the heat loss on the lower part of the combustion chamber can be reduced; and the bottom of the upper pot is relatively efficiently heated. The novel portable gas stove provided by the invention is high in energy density, long in function time and small in heat loss; energy resources can be saved; and emission can be effectively reduced.

A resonator in the Swiss-roll structure, method of making the resonator structure and the system employing the resonator are disclosed. The resonator includes a plurality of layers, including a ceramic layer and a metallic layer. The ceramic and metallic layers are configured in a Swiss-roll form such that the neighboring ceramic layers are separated by the metallic layer. Further, the ceramic layer includes materials that have a dielectric constant of at least about 10 and dielectric loss tangent less than about 0.01 in the frequency range of about 1 KHz to about 100 MHz. The method of forming the resonator includes the steps of disposing a metallic layer, depositing a dielectric ceramic layer, and forming a Swiss-roll structure of the metallic and ceramic layers. Alternate method includes swaging the dielectric material filled metal tubes and forming into Swiss-rolls. Further steps include heat treating the resultant Swiss-roll structure in vacuum, inert atmosphere, or reducing atmosphere to form a monolithic Swiss-roll structure, such that the air gap between turns of the Swiss-roll structure is less than about 1 μm.

The invention discloses a non-catalytic reforming reactor and a technology thereof. The reactor comprises a heat exchange area, a mixing area and a reforming reaction area. The heat exchange area is in an outer layer, and an inner layer is the mixing area and the reforming reaction area. The mixing area is positioned below the reforming reaction area. The heat exchange area is constructed as an end-to-end Swiss-roll-type structure layer by layer through a direct metal laser sintering technology. The heat exchange area is capable of, through air, realizing heat exchange with opposite-type flowof a product. The mixing area is a detachable screw-type pipeline structure. The reforming reaction area is a cylinder structure, and positioned above the mixing area. An air outlet of the heat exchange area is communicated with an air inlet of the mixing area. An outlet of the mixing area is communicated with an inlet of the reforming reaction area. An outlet of the reforming reaction area is communicated with a product inlet of the heat exchange area. The reactor avoids using a catalyst. An inlet reactant of the heat exchange area is the air, so low-energy efficient output is realized. The reactor is capable of improving a reforming productive rate as well as responding to the call of green chemistry.

The invention discloses blackcurrant mousse powder. The blackcurrant mousse powder is prepared from the following components in percentage by weight: 40-50% of white sugar, 25-35% of glucose, 10-15% of blackcurrant powder, 10-15% of gelatin and 0.6-1.0% of citric acid through the procedures of preparing materials, mixing, sterilizing and packaging. The blackcurrant mousse powder not only can be used for preparing mousse but also can be used for preparing mousse cake as well as mousse stuffing of diced cake, Swiss roll, puff and dessert, and is applicable to bakeries, cake houses, baking chain stores and the like. The process for preparing blackcurrant mousse from the blackcurrant mousse powder is simple, convenient to operate and easy to master; a prepared product is pure and natural in flavor as well as exquisite and cool in taste, and has features of advanced ice food. According to the invention, many intermediate processes are reduced, so that the possibility of causing problems on quality, hygiene and the like is reduced; therefore, the blackcurrant mousse powder has obvious advantages in production management, quality control, product standardization and other aspects.

The invention provides strawberry mousse powder. The strawberry mousse powder is prepared from the following components in percentage by weight: 40%-50% of white granulated sugar, 20%-30% of glucose, 15%-20% of strawberry powder, 10%-15% of gelatin and 1.0%-1.5% of citric acid. The strawberry mousse powder is prepared through burdening, mixing, sterilizing and packaging. The strawberry mousse powder can be used for making mousses and mousse stuffing of mousse cakes, pound cakes, Swiss rolls, puffs and dessert and is suitable for bakeries, cake houses, baking chain stores and the like. When the strawberry mousse powder is used for making strawberry mousses, the process is simple, the operation is convenient and is easy to master, and the prepared product has pure and natural taste, tastes delicate and cool and has the characteristics of high-grade ice. The probability of quality problems, sanitation problems and the like is further reduced as many middle procedures are omitted; therefore, the process has obvious advantages in production management, quality control, product standardization and the like.

The invention discloses mango mousse powder which consists of the following components in percentage by weight: 40-50% of white granulated sugar, 20-30% of glucose, 15-20% of mango powder, 10-15% of gelatin, 0.4-0.8% of citric acid and 0.08-0.1% of monascus yellow color and is prepared by preparing, mixing, sterilizing and packaging. The mango mousse powder can be used for preparing mousse as well as mousse stuffing of mousse cakes, split cakes, Swiss rolls, puff and dessert, and is suitable for bakeries, cake houses, chain stores of baking and the like. When the mango mousse powder is used for preparing mango mousse, the process is simple, convenient to operate and easy to understand; the prepared product is pure and natural in taste and delicate and cool in mouthfeel and has the characteristics of high-end frozen food; since multiple middle processes are reduced, the occurrence probability of the problems in quality, sanitation and the like is reduced, and the mango mousse powder has obvious advantages in production management, quality control, product standardization and the like.

The invention relates to a raspberry mousse powder which comprises the following components in percentage by weight: 40-50 percent of white granulated sugar, 20-30 percent of glucose, 15-20 percent of raspberry powder and 10-15 percent of gelatin. The raspberry mousse powder is prepared through blending, mixing, sterilizing and packaging. The raspberry mousse powder can be used for making mousse, also used for making mousse cakes, sliced cakes, Swiss rolls, Puff and mousse stuffing of sweetmeats, and is suitable for being used by a bakery, a cake house and a baking multiple shop. When the raspberry mousse powder is made into raspberry mousse, a preparation method is simple in process, convenient to operate, and easy to master; and the prepared raspberry mousse powder is pure and natural in taste, and delicate and cool in mouth feel, has the characteristic of high-class ices; and because multiple intermediate procedures are reduced and the probability of causing problems of quality, sanitation and the like is reduced, the raspberry mousse powder has remarkable advantages on the aspects of production management, quality control, product standardization and the like.

The invention discloses blueberry mousse powder. The blueberry mousse powder is prepared from the following components in percentage by weight: 40-50% of white sugar, 25-35% of glucose, 10-15% of blueberry powder and 10-15% of gelatin through the procedures of preparing materials, mixing, sterilizing and packaging. The blueberry mousse powder not only can be used for preparing mousse but also can be used for preparing mousse cake as well as mousse stuffing of diced cake, Swiss roll, puff and dessert, and is applicable to bakeries, cake houses, baking chain stores and the like. The process of preparing blueberry mousse from the blueberry mousse powder is simple, convenient to operate and easy to master; a prepared product is pure and natural in flavor as well as exquisite and cool in taste, and has features of advanced ice food. According to the invention, many intermediate processes are reduced, so that the possibility of causing problems on quality, hygiene and the like is reduced; therefore, the blueberry mousse powder has obvious advantages in production management, quality control, product standardization and other aspects.

The invention provides pineapple mousse powder. The pineapple mousse powder is prepared from the following components in percentage by weight: 40%-50% of white granulated sugar, 20%-30% of glucose, 15%-20% of pineapple powder, 10%-15% of gelatin, 0.6%-1.0% of citric acid and 0.07%-0.09% of gardenia yellow. The pineapple mousse powder is prepared through burdening, mixing, sterilizing and packaging. The pineapple mousse powder can be used for making mousses and mousse stuffing of mousse cakes, pound cakes, Swiss rolls, puffs and dessert and is suitable for bakeries, cake houses, baking chain stores and the like. When the pineapple mousse powder is used for making pineapple mousses, the process is simple, the operation is convenient and is easy to master, and the prepared product has pure and natural taste, tastes delicate and cool and has the characteristics of high-grade ice. The probability of quality problems, sanitation problems and the like is further reduced as many middle procedures are omitted; therefore, the process has obvious advantages in production management, quality control, product standardization and the like.

The invention discloses an integrated manufacturing material for an automotive glass lifter guide rail and a manufacturing method of the material. The material is prepared from 40-55 wt% of long glass fibers and the balance pure polypropylene. The integrated manufacturing material for the automotive glass lifter guide rail is in a columnar particle shape, the interiors of columnar particles are of Swiss-roll-shaped lamination structures, the lamination structures are formed by alternately rolling mixing blanketing layers and pure polypropylene layers, and the mixing blanketing layers are formed in the mode that after the long glass fibers and pure polypropylene fibers are mixed, wet-method deposition is conducted. The prepared particle material can quickly form a stable three-dimensional space structure in the injection molding process and is not easily influenced by the rotation speed of a screw of an injection molding machine, the long glass fibers are not easily broken, the mechanical property of a finished product is obviously improved, through the mixing blanketing layers and the lamination structures, the difficulty of an impregnation technology can be lowered, and the impregnation effect is improved. Through a needling technology, the stability of the mixing blanketing layers in the processing process can be obviously improved.

The invention provides yoghourt mousse powder. The yoghourt mousse powder is composed of white granulated sugar, glucose, yoghourt powder and gelatin. All the components are as follows in percentage by weight: 40%-50% of the white granulated sugar, 20%-30% of the glucose, 15%-20% of the yoghourt powder and 10%-15% of the gelatin; the yoghourt milkshake powder is prepared by preparing the materials, mixing, sterilizing by microwaves and packaging. The yoghourt mousse powder can be used for producing mousse and can also be used for mousse stuffing of mousse cakes, sliced cakes, Swiss rolls, puffs and desserts; the yoghourt mousse powder is applicable to bakeries, cake shops, baking chain stores and the like. When the yoghourt mousse powder is used for preparing yoghourt mousse, the process is simple, convenient to operate and easy to master; a prepared product has a pure and natural taste, has a fine, smooth and cool mouth feel and has the characteristics of a high-grade ice product; a lot of middle procedures are reduced so that the possibility of having quality and sanitation problems and the like is reduced; and therefore, the yoghourt mousse powder has the obvious advantages in the aspects of production management, quality control, standardized products and the like.

The invention discloses papaya mousse powder, comprising the following components by weight percent: 40-50% of white granulated sugar, 20-30% of glucose, 15-20% of papaya powder, 10-15% of gelatin and 0.04-0.06% of monascus yellow pigment. The papaya mousse powder is prepared through the steps of burdening, mixing, sterilizing and packaging. The papaya mousse powder can be used for fabricating mousse, also can be used for fabricating mousse fillings of mousse cake, slice cake, swiss roll, cream puff and sweetmeats, and is applicable to a bakehouse, a cake house, a baked chain and the like. When papaya mousse is fabricated by the papaya mousse powder, the method is simple in process, convenient to operate and easy to grasp; the prepared product is pure and natural in flavor, fine and cool in taste, and has the characteristics of senior ices. A lot of immediate procedures are reduced, so that the probability of problems in quality, sanitation and the like is reduced. Therefore, the papaya mousse powder has significant advantages in the aspects such as production management, quality control and product standardization.

The invention discloses cranberry mousse powder, comprising the following components by weight percent: 40-50% of white granulated sugar, 25-35% of glucose, 10-15% of cranberry powder, 10-15% of gelatin and 0.6-1.0% of critic acid. The cranberry mousse powder is obtained through the steps of burdening, mixing, sterilizing and packaging. The cranberry mousse powder can be used for fabricating mousse, also can be used for fabricating mousse fillings of mousse cake, slice cake, swiss roll, cream puff and sweetmeats, and is applicable to a bakehouse, a cake house, a baked chain and the like. When cranberry mousse is fabricated by the cranberry mousse powder, the method is simple in process, convenient to operate and easy to grasp; the prepared product is pure and natural in flavor, and fine and cool in taste, and has the characteristics of senior ices. A lot of immediate procedures are reduced, so that the probability of problems in quality, sanitation and the like is reduced. Therefore, the cranberry mousse powder has significant advantages in the aspects such as production management, quality control, product standardization and the like.

The invention relates to coconut milk mousse powder which comprises the following components in percentage by weight: 40-50 percent of white granulated sugar, 15-20 percent of glucose, 10-18 percent of coconut powder, 10-15 percent of gelatin and 10-12 percent of dried skim milk. The coconut milk mousse powder is prepared through blending, mixing, sterilizing and packaging. The coconut milk mousse powder can be used for making mousse, also used for making mousse cakes, sliced cakes, Swiss rolls, Puff and mousse stuffing of sweetmeats, and is suitable for being used by a bakery, a cake house and a baking multiple shop. When the coconut milk mousse powder is made into coconut milk mousse, a preparation method is simple in process, convenient to operate, and easy to master; and the prepared coconut milk mousse powder is pure and natural in taste, and delicate and cool in mouth feel, has the characteristic of high-class ices; and because multiple intermediate procedures are reduced and the probability of causing problems of quality, sanitation and the like is reduced, the coconut milk mousse powder has remarkable advantages on the aspects of production management, quality control, product standardization and the like.

The invention discloses a preparing method of a grape Swiss roll cake. The method comprises the following steps that S1, eggs are preprocessed, wherein the eggs are subjected to immersion disinfection and cleaning and mixed into egg liquid; S2, raw materials are prepared, wherein 5600 g of the egg liquid, 2180 g of white granulated sugar, 24 g of salt, 2090 g of weak flour, 250 g of cake oil, 560 g of soybean oil, 625 g of drinking water, 100 g of raisins and 6 g of potassium sorbate are prepared; S3, pastry is prepared, wherein the egg liquid, the white granulated sugar, the salt and the potassium sorbate are stirred slowly for two minutes and stirring rapidly for two minutes, added with the weak flour and stirred evenly, added with the cake oil and fermented for three minutes, added with water and stirred evenly, and added with the soybean oil and stirred evenly to prepare the pastry; S4, the pastry is placed on a tray, wherein food grade white paper is laid on a baking tray, the raisins are sprinkled on the white paper, and the pastry is put onto the white paper and subjected to trowelling; S5, baking is conducted, wherein the baking tray is placed in a baking chamber until the cake is golden yellow; S6, cooling molding is conducted, wherein the baked cake is turned over and cooled, sandwiched cream is wiped on the baked cake after the cake is cooled, and the cake is wrapped tightly with the food grade white paper and sent to a freezer; S7, outer packing is conducted, wherein the cake is detected by a metal detector and put into a box.

The invention provides cantaloupe mousse powder. The cantaloupe mousse powder is prepared from the following components in percentage by weight: 40%-50% of white granulated sugar, 20%-30% of glucose, 15%-20% of cantaloupe powder, 10%-15% of gelatin, 0.4%-0.8% of citric acid and 0.03%-0.05% of sodium copper chlorophyllin. The cantaloupe mousse powder is prepared through burdening, mixing, sterilizing and packaging. The cantaloupe mousse powder can be used for making mousses and mousse stuffing of mousse cakes, pound cakes, Swiss rolls, puffs and dessert and is suitable for bakeries, cake houses, baking chain stores and the like. When the cantaloupe mousse powder is used for making cantaloupe mousses, the process is simple, the operation is convenient and is easy to master, and the prepared product has pure and natural taste, tastes delicate and cool and has the characteristics of high-grade ice. The probability of quality problems, sanitation problems and the like is further reduced as many middle procedures are omitted; therefore, the process has obvious advantages in production management, quality control, product standardization and the like.

The invention relates to green apple mousse powder which consists of the following components in percentage by weight: 40-50% of white granulated sugar, 20-30% of glucose, 15-20% of apple powder, 10-15% of gelatin, 0.5-1.0% of malic acid and 0.03-0.05% of sodium copper chlorophyllin which are burdened, mixed, sterilized and packaged. The green apple mousse powder can be used for preparing mousse, and also can be used for preparing mousse stuffing of mousse cakes, chop cakes, Swiss rolls, puff and sweetmeats, and is suitable for use in bakeries, cake houses, bake chain stores and the like. The green apple mousse powder used for preparing green apple mousse is simple in process, convenient to operate and easy to master. The product prepared is pure and natural in taste, and fine, smooth and cool in taste, and has the characteristics of high grade icy products. As many intermediate steps are reduced, the probability of quality and sanitary problems is further reduced, so that the green apple mousse powder has the remarkable advantages in production and management, quality control, standardization of products and the like.

The invention belongs to the technical field of cake making methods, in particular to a making method of a Hami melon Swiss roll cake. The making method comprises the following steps: mixing 500 g ofegg liquid hami melon; 1500 to 2300g of white granulated sugar; 15-30g of table salt, 3000 to 3500g of low-gluten flour; 250 g of cake oil, 400 to 600g of soybean oil, 600 to 650 g of drinking water,80-120 g of raisins and 2-8 g of potassium sorbate, and then performing a series of baking processes to obtain the product, and the Hami melon Swiss roll cake prepared through the method is good in forming effect, not prone to deformation, long in shelf life and suitable for industrial production of a certain scale, and the production cost is reduced.

The invention provides coffee mousse powder. The coffee mousse powder is prepared from the following components in percentage by weight: 40%-50% of white granulated sugar, 15%-20% of glucose, 10%-18% of non-dairy creamer, 10%-15% of gelatin and 10%-12% of coffee powder. The coffee mousse powder is prepared through burdening, mixing, sterilizing and packaging. The coffee mousse powder can be used for making mousses and mousse stuffing of mousse cakes, pound cakes, Swiss rolls, puffs and dessert and is suitable for bakeries, cake houses, baking chain stores and the like. When the coffee mousse powder is used for making coffee mousses, the process is simple, the operation is convenient and is easy to master, and the prepared product has pure and natural taste, tastes delicate and cool and has the characteristics of high-grade ice. The probability of quality problems, sanitation problems and the like is further reduced as many middle procedures are omitted; therefore, the process has obvious advantages in production management, quality control, product standardization and the like.

The invention provides sweet orange mousse powder. The sweet orange mousse powder is composed of the following components in percentage by weight: 40%-50% of the white granulated sugar, 20%-30% of the glucose, 15%-20% of the sweet orange powder, 10%-15% of the gelatin, 0.8%-1.2% of citric acid and 0.05%-0.08% of the monascus yellow pigment; the sweet orange mousse powder is prepared by steps of preparing the materials, mixing, sterilizing and packaging. The sweet orange mousse powder can be used for producing mousse and can also be used for mousse stuffing of mousse cakes, sliced cakes, Swiss rolls, puffs and desserts; the sweet orange mousse powder is applicable to bakeries, cake shops, baking chain stores and the like. When the sweet orange mousse powder is used for preparing sweet orange mousse, the process is simple, convenient to operate and easy to maser; a prepared product has a pure and natural taste, has a fine, smooth and cool mouth feel and has the characteristics of a high-grade ice product; a lot of middle procedures are reduced so that risk of quality and sanitation problems and the like is reduced; therefore, the sweet orange mousse powder has the obvious advantages in the aspects of production management, quality control, standardized products and the like.

The invention provides a preparation process of a floating cloud-like cake roll cake blank. The method comprises the following steps: (1) whipping egg yolk and sugar to obtain a whipped material; (2) mixing milk, unsalted butter, butter, salt and sugar, boiling to 100-120 DEG C, stopping boiling, adding low-gluten flour and the whipped material, stirring, performing microwave heating, adding compound enzyme, stirring, standing for 1-2 hours, performing microwave heating again, and performing hot air circulation to obtain paste; and (3) carrying out gradient homogenization treatment on the paste, adding protein, residual sugar and lemon juice in the homogenization process, and baking after homogenization to obtain the cake blank. The cake blank prepared by the preparation process has relatively strong water locking property, the internal tissue structure of the cake blank can be uniform, the fluffy appearance can be kept for a relatively long time, and the digestion and absorption rate of a body to sugar can be reduced. The production process is simple, can be operated and controlled by adopting modern equipment, and can realize industrial production of the floating cloud-like cake roll cake blank.

The invention provides a Swiss roll type gas-water separator and a gas-water separation method. The Swiss roll type gas-water separator comprises a spiral winding drum and a Swiss roll type channel separator which is formed by a square box body connected with an opening end of the spiral winding drum, wherein the top of the Swiss roll type channel separator is provided with a gas outlet pipe, the lower part of the square box body is provided with a gas inlet pipe and a water outlet pipe at an interval, and a water filter plate fixed in the square box body is arranged between the gas inlet pipe and the water outlet pipe. Water-containing gas is guided into the gas inlet pipe and flows into the Swiss roll type channel separator after passing through a porous barrier with the functions of explosion insulation and explosion suppression. The water-containing gas flows along a slope-shaped barrier in the spiral winding drum in a ring with the radius being gradually reduced, the centrifugal force of the water-containing gas is changed when the water-containing gas flows, the water-containing gas collides with the inner wall of the spiral winding drum under the flow guide function of the slope-shaped barrier, and gas and water can be separated from each other under the dual functions of gravity and centrifugal force. The Swiss roll type gas-water separator is simple in structure, convenient to operate, good in gas-water separation effect, high in separation efficiency and convenient to install, has the functions of explosion insulation and explosion suppression, and can improve the gas delivery safety.