95 results about "Tapioca starch" patented technology

The invention discloses environment-friendly cassava cat litter and a preparation method thereof, and belongs to the technical field of pet supplies, and the environment-friendly cassava cat litter is prepared from the following raw materials in parts by weight: 45-55 parts of cassava starch, 20-30 parts of cassava peel, 8-15 parts of corn starch, 8-12 parts of water hyacinth fiber, 5-10 parts of bamboo fiber, 2-4 parts of propolis and 1.5-3.0 parts of mussel mucin. The raw materials are subjected to step-by-step synergistic enzymolysis and step-by-step fermentation to obtain the environment-friendly cassava cat litter. According to the mode, natural raw materials are combined, and the preparation process of step-by-step enzymolysis and step-by-step fermentation is adopted, so that the antibacterial performance and water absorption performance of the cat litter are improved, the defecation comfort and cleanliness of pet cats are improved, sanitation and health of pets and family environments are guaranteed, meanwhile, the product can be completely degraded in the natural environment after being used, and the environment is protected. The cat litter does not generate permanent solid waste like bentonite and silica gel cat litter, and is very environment-friendly.

The invention belongs to the technical field of gel. The invention provides high-strength starch sodium octenylsuccinate gel and a preparation method thereof.The preparation method comprises the steps that S1, corn and cassava starch are mixed according to the mass ratio of 1: (4.4-4.6) to obtain a mixture, and then the mixture and soft water are dispersed according to the mass ratio of 1: 1.1 to obtain starch milk; s2, adjusting the pH value of the starch milk to 9.0 by using a sodium hydroxide solution, then adding octenyl succinic anhydride at 25 DEG C, then adding sucrose ester and pectin, neutralizing the pH value to 4.5 by using an HC1 solution, and carrying out suction filtration, washing and crushing to obtain starch sodium octenyl succinate powder; and S3, gelatinizing the starch sodium octenylsuccinate powder, and storing the gelatinized starch sodium octenylsuccinate powder at low temperature to obtain the high-strength starch sodium octenylsuccinate gel. According to the invention, by reducing the ratio of corn starch to cassava starch, the viscosity of the prepared starch sodium octenylsuccinate is further improved while a lower gelatinization temperature is ensured.

The invention relates to an instant composition with a long-acting oral health-care function for dogs and cats as well as a preparation method and application of the instant composition, and belongs to the technical field of pet food and pet oral care. The composition comprises 20%-30% of whey protein powder, 10%-20% of hydrolyzed gelatin, 1%-3% of low-molecular-weight chitin saccharide gum, 1%-2% of modified cassava starch, 2%-5% of sodium alginate, 1%-3% of fructo-oligosaccharide, 0.03%-0.08% of lysozyme, 0.03%-0.08% of tea polyphenol, 0.05%-0.15% of zinc gluconate, 0.05%-0.1% of persimmon tannin, 3%-5% of tuna hydrolysate, 4%-6% of whole goat milk powder, 2%-4% of skim yoghurt powder and the balance water. The added active ingredients have long-acting slow-release and continuous effects in the formula, oral pathogenic bacteria can be effectively inhibited, dental plaque and dental calculus formation can be reduced, halitosis can be lastingly relieved, and the toothpaste has good market competitiveness.

The invention belongs to the field of biomass-based functional materials, relates to a difunctional coating based on enzymolysis modified cassava starch as well as a preparation method and application of the difunctional coating, and innovatively solves the technical problem that a single coating gives consideration to oil prevention and water absorption through a synergistic technical path of pretreatment and composite enzymolysis. The core mechanism is as follows: the starch particle structure is destroyed through pretreatment, and the degradation degree of starch is accurately controlled through the synergistic effect of alpha-amylase and saccharifying enzyme, so that an unexpected technical effect is achieved, and an enzymolysis product with a film-forming skeleton (medium molecular weight dextrin) and a hydrophilic unit (small molecular saccharide) is formed; meanwhile, a compact and continuous network structure can be formed by a film-forming framework, and grease permeation is blocked; and the hydrophilic unit endows the coating with a rapid capillary water absorption effect.

The present application relates to the technical field of degradable packaging. Particularly disclosed are a degradable food container and a preparation method therefor. The degradable food container comprises a paper food container base body and a degradable coating applied on the paper food container base body, wherein the degradable coating is prepared from the following raw materials in parts by weight: 40-50 parts of polylactic acid; 10-15 parts of polybutylene succinate; 15-20 parts of polyglycolic acid; 10-20 parts of cassava starch; 5-8 parts of an external additive; 1.2-1.8 parts of montmorillonite; 0.2-0.8 parts of boron nitride nanotubes; and 1.5-2.5 parts of modified hemp fibers. The preparation method therefor comprises: heating polylactic acid, polybutylene succinate and polyglycolic acid to a molten state, then adding cassava starch and an external additive thereto, finally adding montmorillonite, boron nitride nanotubes and modified hemp fibers thereto, performing extrusion granulation, melting and then coating same on the surface of the paper food container base body, cooling same, and then cutting and forming same into a container to obtain the degradable food container. The degradable food container of the present application can exhibit excellent temperature change resistance when being subjected to temperature change caused by an external environment.

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

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

This application relates to the field of pesticide compositions, specifically disclosing a water-dispersible granule of chlorpyrifos·acetamiprid and its preparation method, comprising the following raw materials in parts by weight: chlorpyrifos 40-50 parts; acetamiprid 15-25 parts; dispersant 8-12 parts; emulsifier 3-7 parts; synergist 0.5-1 part; mineral oil 3-5 parts; anti-caking agent 3-5.5 parts; cassava starch 2-8 parts; activated carbon powder 5.5-8 parts. The preparation method includes the following steps: S1, mixing the raw materials evenly according to the specified ratio; S2, granulating after air jet milling, drying, and sieving to obtain the water-dispersible granule. This application has the effect of inhibiting the migration of acetamiprid in the soil and reducing pesticide pollution of water resources.

The present application relates to starch production technical field, especially disclose a kind of green preparation method for modified starch for replacing hydroxypropyl distarch phosphate.The green preparation method, cassava starch is used as raw material, specifically includes the following steps: (1) cassava starch is mixed with water uniformly, and starch suspension is prepared;(2) adding alpha-amylase to starch suspension for glycosidic bond enzymolysis, then passivate enzyme activity;(3) the enzymatic hydrolysate is used to hexose oxidase and oligomeric glucan is subjected to lactonization reaction, then passivate enzyme activity;(4) the final enzymatic hydrolysate is centrifuged, washed with water, the precipitate is freeze-dried, and enzyme modified cassava starch is obtained.The paste viscosity, freeze-thaw stability, shear resistance, anti-aging and other chemical properties of the enzyme modified cassava starch prepared by the present application are close to or better than hydroxypropyl distarch phosphate, and the preparation process is simple, short cycle, green and safe, low in production cost, simple in equipment, suitable for industrial production, and safe and pollution-free during production.

The invention provides a graphitized carburant and a preparation method thereof, and relates to the technical field of carburant preparation. The graphitization carburant is prepared from pretreated petroleum coke, purified graphite electrode waste, wood charcoal, carboxymethyl cellulose sodium and modified starch, wherein the pretreated petroleum coke is obtained by soaking petroleum coke in alkali liquor, cleaning with ethanol, drying, filling oxygen under the pressure of 3-5 Mpa for high-pressure treatment and calcining; the modified starch is obtained by gelatinizing cassava starch, performing microwave shaping and crushing. According to the method, the defects in the prior art are overcome, the purity of the carburant can be effectively guaranteed, meanwhile, the recarburization effect of the carburant is further improved, and the economic benefit of overall production is improved.

The invention relates to a biodegradable heat-sealing film and a preparation method thereof, and belongs to the technical field of heat-sealing films, the biodegradable heat-sealing film is prepared from the following raw materials by weight: 45-55 parts of polylactic acid, 6-12 parts of modified tapioca flour, 5-12 parts of toughening fiber, 8-18 parts of glycerin, 0.5-1.5 parts of sorbitol, 3-5 parts of citric acid, and 4-8 parts of stearic acid; wherein the modified tapioca flour is obtained by performing heat-moisture treatment and oxidation treatment on tapioca starch, and the toughened fibers are prepared by performing blasting and purification treatment on plants serving as raw materials. The biodegradable heat-sealing film is prepared through the synergistic effect of the polylactic acid, the modified tapioca flour and the plant-based toughening fibers in a specific proportion, and the tapioca flour is modified through damp heat and oxidation, so that the compatibility and degradation performance of the tapioca flour and the polylactic acid are improved; the toughening fiber is obtained by steam explosion and purification of various plants, and the addition of the toughening fiber can provide an anchor point for the biodegradable heat-sealing film, so that the biodegradable heat-sealing film is not easy to generate a longer fracture when being pulled.

An emulsified composition containing methyl cellulose, a starch material, edible oil or fat, and an emulsifying material containing protein. The starch material is a component (A) which is a powdery material satisfying (1) a starch content is 75% by mass or more, (2) 3-45% by mass of a low molecular weight starch (a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104) including 5% by mass or more of an amylose content, (3) a degree of swelling in cold water at 25° C. is 5-20 and (4) a content under a sieve with openings of 3.35 mm and on a sieve with openings of 0.038 mm is 60-100% by mass; and / or a component (B) a raw material starch of which is a cornstarch, a tapioca starch, a wheat starch, and / or a pea starch.

The invention discloses coconut milk yoghourt and a preparation method thereof, and belongs to the technical field of food processing. The method comprises the following steps: mixing cassava starch and white granulated sugar, stirring, adding coconut residues, and stirring to obtain a first material; stirring the diluted coconut milk to obtain a second material; mixing the first material and the second material, carrying out wall breaking and pulping treatment, and homogenizing; and sterilizing, cooling and fermenting. The coconut processing by-product coconut residue is introduced into a coconut milk yoghourt system, and natural coconut flavor substances in the coconut residue, dietary fibers and cassava starch form a synergistic interaction effect. The obtained product is rich and mellow in coconut fragrance, the microstructure forms a compact three-dimensional network structure, the firmness and the stability are remarkably improved, and the TSI value is as low as 0.98; and meanwhile, the method realizes the simplification of an ingredient table, clean labeling production and high-value utilization of the coconut residues, has the effects of flavor upgrading and texture improvement, and has extremely high industrial application value.

The invention relates to a lotus root starch pearl powder ball and a making method thereof. The lotus root starch pearl powder ball comprises the following components in parts by weight: 10-35 parts of lotus root starch, 0-15 parts of cassava starch, 5-10 parts of acetylated distarch phosphate, 0-10 parts of white granulated sugar, 0.1-0.5 part of guar gum, 0.1-0.3 part of sodium polyacrylate, 30-45 parts of water, 0-15 parts of soft stuffing and 30-35 parts of sweet water. The preparation method has the advantages that lotus root starch is used as a main raw material, and the instant pearl balls which can be repeatedly frozen and thawed and have better normal-temperature storage stability after being reheated are provided.

The invention relates to the technical field of leavening agents, and discloses a food composite leavening agent, which comprises the following components by mass: 25-30 parts of ammonium bicarbonate; 15 to 23 parts of microencapsulated ammonium citrate; 8 to 16 parts of sodium pyrophosphate; 5 to 9.5 parts of L-potassium hydrogen tartrate; 13 to 17 parts of trehalose; 0.5 to 1.3 parts of surface modified nano silicon dioxide; and 10 to 17 parts of hydroxypropylated cassava starch. The microencapsulated ammonium citrate is formed by coating beta-cyclodextrin, and the thickness of an embedding layer is 16-20 [mu] m. The multi-layer microcapsule structure is constructed by carrying out gradient embedding on ammonium citrate through beta-cyclodextrin, so that staged release of gas production substances is realized. According to the structure, different temperature intervals are accurately matched in the baking process, it is guaranteed that the gas production rate is synchronous with the dough expansion requirement, and the problem of excessive expansion or insufficient gas production caused by concentrated release in the traditional technology is solved.

The present application relates to the technical field of starch coating, in particular to a preparation method of structured starch coating liquid with oil-proof and moisture-absorbing dual functions. The method comprises the following steps: firstly, performing mild acidolysis or selective oxidation pretreatment on cassava starch; then, preparing starch milk by using the pretreated starch, and performing synergistic enzymolysis on the starch milk under mild conditions by using a composite enzyme composed of alpha-amylase and glucoamylase in a specific ratio; after the enzymolysis, performing enzyme inactivation treatment, and then adding a bio-based crosslinking agent for compounding. The prepared coating has a specific bimodal distribution structure of starch derivative molecular weight, which is a key to realize function balance. After the coating liquid is coated on a substrate such as paper and dried and solidified, the formed coating not only has excellent oil-proof performance, but also exhibits good water vapor absorption capacity. The raw materials of the present application are green and the process is environmentally friendly, and the prepared multifunctional coating can be effectively applied to the fields of food packaging, medical protection and other fields which need to resist oil and regulate humidity at the same time.

The application provides application of a modified oxidized polyethylene wax dispersion liquid in starch aging prevention, is used for cooking of raw starch, can significantly reduce the 325 mesh residue of starch paste, improves the cleanliness of the paper machine sizing system, reduces the generation of coating marks and other paper diseases; meanwhile, the viscosity stability of the starch paste is obviously improved, and the aging performance is improved. The starch paste can be used in the papermaking industry, and the tapioca starch can be replaced in a large proportion, and the application direction is widened.

The invention discloses a doxazosin mesylate sustained-release tablet and a preparation process thereof, and relates to the technical field of doxazosin mesylate sustained-release tablets.The sustained-release tablet comprises a double-layer tablet core composed of a first sustained-release layer and a second sustained-release layer; the double-layer tablet core is prepared from the following components in parts by mass: a first slow-release layer and a second slow-release layer; the first slow-release layer is prepared from the following components in parts by mass: 2.4 parts of chitosan-TPP modified doxazosin mesylate, 10 to 12.5 parts of citric acid-cassava starch, 12.5 to 15 parts of magnesium aluminum silicate-cassava starch, 40 to 60 parts of microcrystalline cellulose and 3 to 4 parts of magnesium stearate; the second slow-release layer is prepared from the following components in parts by weight: 2.4 parts of chitosan-TPP modified doxazosin mesylate, 1.44 to 3.36 parts of carrageenan, 130 to 140 parts of polyethylene oxide, 30 to 40 parts of sodium alginate, 55 to 65 parts of citric acid, 67 to 77 parts of microcrystalline cellulose and 3 to 4 parts of magnesium stearate.

The present invention provides a green preparation process for cassava sour starch with baking expansibility, which relates to the technical field of food preparation. The process comprises the following steps: (l) preparation of native cassava starch, (2) fermentation and ultraviolet irradiation, and (3) drying. After preparing the native cassava starch, the native cassava starch is denatured by a method combining fermentation and ultraviolet irradiation. Subsequently, combined with the drying process of the present application, the finally obtained cassava sour starch has the characteristic of good baking expansibility.

This application relates to the field of papermaking technology, and more particularly to a cationic cassava starch and its preparation method, apparatus, and application. The preparation method involves repeatedly statically mixing 60%–69% etherifying agent with 5%–15% caustic soda solution, adding 35%–42% cassava starch solution within 10–30 seconds, mixing, sieving, and then undergoing an etherification reaction to obtain cationic cassava starch. The apparatus includes an etherifying agent storage unit, a caustic soda solution storage unit, a raw material mixing unit, a cassava starch solution supply unit, a mixing and sieving unit, a reaction unit, controllable valves, a timer, and a control unit. Two storage units are connected to the raw material mixing unit, which is connected to the mixing and sieving unit via valves. The starch solution supply unit is also connected to it, and subsequently to the reaction unit. The control unit regulates the opening and closing of the valves to ensure the mixing of the solution is completed within 10–30 seconds. The application is the use of cationic cassava starch in papermaking. It is evident that the preparation method of this application can avoid gelatinization caused by excessively high local concentration when starch is mixed with alkali solution, and reduce the generation of impurities; the wet process can flexibly control the degree of substitution to adapt to paper machine production, eliminate the drying process, and produce wet cationic tapioca starch with stable degree of substitution, excellent quality, which can be directly supplied to paper machines and has good retention and filtration effects.

The invention discloses a production method of low-fat custard sauce. The production method comprises the following steps: step S01, raw material pretreatment: preheating skimmed milk, and adding a compound emulsifier to form a milk solution; mixing the modified cassava starch, resistant dextrin and konjac glucomannan, adding purified water, and stirring to prepare starch colloid emulsion; step S02, mixing and gelatinizing: sequentially adding low-fat yolk powder and corn oligopeptide powder into the cow milk solution, stirring and dissolving, slowly injecting starch colloid milk, and carrying out heat preservation and gelatinization; s03, seasoning and homogenizing: adding compound sugar, citric acid, edible salt and vanillin, stirring and dissolving, and homogenizing at high pressure; s04, sterilizing and cooling: quickly cooling after sterilizing; and step S05, filling: filling into a packaging bag, and sealing and storing. Through synergistic thickening of the composite colloid and the modified starch, flavor enhancement of the functional peptides and optimized emulsification and homogenization processes, fat and calorie are remarkably reduced, and meanwhile, the taste and stability of the product are guaranteed.

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 relates to the technical field of food processing, in particular to recombined meat, sauce stewed recombined meat and a preparation method thereof. The reconstituted meat provided by the invention is prepared from the following raw materials: dry materials and water, the dry materials comprise the following components in parts by weight: 50 to 70 parts of fish meat, 10 to 20 parts of pork, 3 to 8 parts of peptide calcium powder, 5 to 15 parts of soybean protein isolate, 2 to 6 parts of cassava starch, 1.5 to 3.5 parts of coix seed powder, 1.0 to 1.5 parts of TG enzyme, 0.4 to 0.8 part of carrageenan and 1.5 to 2.5 parts of table salt. According to the recombinant meat provided by the invention, the fish meat and the pork are used as main base materials, various functional components such as the peptide calcium powder, the soybean protein isolate, the cassava starch and the coix seed powder are combined, scientific proportioning of the raw materials is realized, and the recombinant meat is high in protein and calcium content, low in fishy smell, good in texture and water retention, good in flavor, low in salt content and rich in taste, and has very high safety and edible value.

The invention provides a bio-based efficient film-forming carrier for dissolving and stripping open and closed acnes, which is prepared from the following raw materials in percentage by weight: at least a phase A, a phase B and a phase C. The phase A at least comprises 0.1-1% of microcrystalline cellulose, 0.15-1% of cellulose gum, 3-8% of aureobasidium pullulans polysaccharide, 10-20% of alkaline blackhead exporting liquid, 2-5% of tromethamine and 30-80.25% of water; the phase B at least comprises 1-10% of caprylic / capric triglyceride and 0.5-5% of lauryl glucoside, and the phase C at least comprises 1-15% of cassava starch and 2-5% of 1, 2-pentanediol; the preparation method has the advantages that the reproducible bacterial nano cellulose is used as microcrystalline cellulose, so that a film forming system for dissolving and stripping open and closed acnes is milder and more effective, secondary injury to skin is avoided, and the film forming system is biodegradable, green and sustainable; the invention also provides a preparation method of the bio-based efficient film-forming carrier.

The invention provides a frozen pre-fried food wrapping material and a preparation method and application thereof.The frozen pre-fried food wrapping material comprises a basic wrapping powder mixture, a functional prefabricated material, water and a flavoring agent, and the functional prefabricated material comprises whey protein isolate, high-methoxyl pectin and a citric acid aqueous solution; the basic flour coating mixture comprises wheat flour, pre-gelatinized cassava starch, rice flour, konjac powder, sodium bicarbonate and calcium bicarbonate, and the temperature of the water is 0-5 DEG C. According to the invention, the whey protein isolate and the high-methoxyl pectin form a water-soluble electrostatic composition in an acidic environment, and the electrostatic composition can form a layer of film in a frying process, so that macromolecular grease invasion can be effectively blocked; the konjac powder, the pregelatinized cassava starch and other hydrophilic substances inside form a high-water-holding-capacity gel network close to the inner layer of the food materials, the resistance of outward migration of internal water is increased, juice is firmly locked inside the food materials, and the taste of crispy outside and tender inside is formed.

The present invention relates to a dairy product comprising a starch mixture consisting of (a) natural buckwheat starch, and (b) optionally a second natural starch, the second natural starch is selected from waxy corn starch, corn starch, cassava starch, waxy cassava starch, potato starch, waxy potato starch, sweet potato starch, waxy sweet potato starch, rice starch, waxy rice starch, millet starch, edible amaranth starch, arrowroot starch, lotus root starch, quinoa starch and a mixture thereof; and preferably, potato starch, cassava starch or sweet potato starch. The invention also relates to a method of manufacturing a dairy product. The starch mixture is capable of providing desirable properties to the dairy product of the invention in terms of texture improvement, viscosity stability, shear resistance and / or acid resistance. In addition, the starch mixture prevents caking and sandy texture in the finished dairy product.

The invention discloses a method for preparing a negative electrode material from natural graphite tailings, the negative electrode material and a lithium ion battery, and relates to the technical field of lithium batteries. The preparation method comprises the following steps: providing natural graphite tailings; wherein the D50 of the natural graphite tailings is 2-9 microns, and the carbon content is greater than or equal to 95%; mixing soluble cassava starch, pure water and the natural graphite tailings to obtain wet powder; wherein the mass ratio of the soluble cassava starch to the natural graphite tailings is 0.5%-15%; the wet powder is granulated and dried, and dried ellipsoidal natural graphite is obtained; mixing the ellipsoidal natural graphite with liquid asphalt to obtain liquid asphalt coated ellipsoidal natural graphite; wherein the mass ratio of the liquid asphalt to the natural graphite tailings is 0.5%-20%; and pre-carbonizing and graphitizing the liquid asphalt coated ellipsoidal natural graphite to obtain the natural graphite negative electrode material with the carbon content of more than or equal to 99.95%. The negative electrode material prepared by the embodiment of the invention has relatively high capacity and first effect, relatively low expansion rate and relatively good stability.

The invention discloses a synergist in wastewater treatment and a preparation method thereof, and relates to the technical field of wastewater treatment. The nutritional agent comprises cassava starch derivatives, and the cassava starch derivatives are cassava starch esterification derivatives with the substitution degree of 0.18-0.19; in the cassava starch esterification derivative, a chemical structure for esterification grafting comprises a carboxylic acid compound; the carboxylic acid compound at least comprises mercaptosuccinic acid. The nutritional agent provided by the invention is easier to absorb by microorganisms, is applied to a wastewater treatment process to remarkably enhance the removal rate of COD and ammonia nitrogen in wastewater, can increase the total amount of beneficial bacteria in activated sludge, and is wide in application range.

The present invention discloses a functional puffed cat food for promoting intestinal tract hair discharge and a production method thereof, and relates to the technical field of pet food, and the functional puffed cat food comprises the following functional raw materials: 2% of a cactus extract, 1.5% of semen plantaginis husk powder, 1.5% of pumpkin powder, and the balance of water. The feed also comprises the following basic raw materials: 38% of fresh chicken, 22% of dehydrated chicken, 12% of pigeon meat, 3% of fresh chicken liver, 12% of Peru steam fish meal, enzymolysis chicken powder, cassava starch, yeast hydrolysate, dried apples, turmeric and schizochytrium limacinum powder. The invention successfully provides an innovative cat food product which has a remarkable hair removal function, comprehensive nutrition, excellent palatability, high safety and industrial production feasibility, and a production technology of the innovative cat food product, and effectively solves the technical problem of lack of efficient, safe and convenient hair removal functional food which is liked by pets to eat in the prior art. Good social and economic values are realized.

The present application relates to the field of biotechnology, and more particularly to a cassava peptide for inhibiting alpha-glucosidase activity and a preparation method thereof. The present application recovers cassava starch wastewater protein by acid precipitation method, and obtains high-activity alpha-glucosidase inhibitory peptides by heat and ultrasonic pretreatment of cassava protein to assist enzymatic hydrolysis. The peptide sequence is analyzed, the alpha-glucosidase inhibition type is determined, four cassava peptides with alpha-glucosidase activity are obtained, and their high alpha-glucosidase inhibitory activity in vivo and in vitro is verified. A new alpha-glucosidase inhibitory peptide is given, the blank in the prior art is overcome, and a new idea for high-value utilization of cassava processing wastewater is provided.