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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 7. Отображено 7.
23-06-2010 дата публикации

Method for producing ham sausage added with inulin

Номер: CN0101744307A
Автор: AIJIANG LI, PEIYAN LI, JIANXUE LIU, DENGLIN LUO, LEI LUO, YING NIE, JIAYING WANG, LI XIN, BAOCHENG XU, WEI XU, HAILI YUAN, XIANFENG ZHONG, LI AIJIANG, LI PEIYAN, LIU JIANXUE, LUO DENGLIN, LUO LEI, NIE YING, WANG JIAYING, XIN LI, XU BAOCHENG, XU WEI, YUAN HAILI, ZHONG XIANFENG
Принадлежит:

A method for producing ham sausage added with inulin is as follows: taking 20 to 40 portions of animal meat and (0.5 to 5)/3 portions of ice water into a chopper mixer to be chopped, and adding 0 to 5 portions of grease, 1.5 to 3.0 portions of table salt, 0.5 to 1.0 portion of white sugar, 0.1 to 0.3 portion of monosodium glutamate, 0.1 to 0.2 portion of phosphate, 0.01 to 0.03 portion of Vitamin C sodium erythorbate, 0.5 to 1.0 portion of spice, 0.01 to 0.02 portion of colour former, 5 to 10 portions of vegetable protein and (0.5 to 5) * 2/3 portions of ice water to be mixed to obtain minced meat filling, with the chopping temperature of below 10 DEG C, putting 2 to 15 portions of inulin and 2 to 15 portions of starch into the minced meat filling to be mixed into semi-finished products, clystering under 9 to 12 DEG C to obtain semi-finished ham sausage, placing the semi-finished ham sausage under the high temperature of 115 to 121 DEG C to sterilize, steaming for 20 to 30 minutes to obtain ...

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Номер записи: 1
02-06-2010 дата публикации

Production method for preparing inulase

Номер: CN0101717758A
Автор: LI AIJIANG, LI PEIYAN, LIU JIANXUE, LUO DENGLIN, WANG JIAYING, XIN LI, XU BAOCHENG, XU WEI, YUAN HAILI, ZHONG XIANFENG, AIJIANG LI, PEIYAN LI, JIANXUE LIU, DENGLIN LUO, JIAYING WANG, LI XIN, BAOCHENG XU, WEI XU, HAILI YUAN, XIANFENG ZHONG
Принадлежит:

The invention relates to a production method for preparing inulase. The method comprises the following four steps of: the preparation of a spore suspension, the preparation of liquid seeds, the preparation of an aspergillus niger fermentation liquor and the preparation of an inulase product. The method specifically comprises the following steps of: inoculating aspergillus niger stains on a slant culture medium to culture the spore suspension; inoculating the spore suspension into a liquid seed culture medium at a temperature of 28-30 DEG C to culture so as to obtain the liquid seeds; inoculating the liquid seeds into an aspergillus niger fermentation medium to ferment according to an inoculation quantity of 3-7 percent in a volume ratio under an aseptic condition; within a period of time of 0-60h under a certain fermentation condition, opening an ultrasonic transmitting device to carry out ultrasonic irradiation culture on the aspergillus niger fermentation medium and the liquid seeds; ...

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Номер записи: 2
23-05-2012 дата публикации

Production method for preparing inulase

Номер: CN0101717758B
Автор: LI AIJIANG, LI PEIYAN, LIU JIANXUE, LUO DENGLIN, WANG JIAYING, XIN LI, XU BAOCHENG, XU WEI, YUAN HAILI, ZHONG XIANFENG, AIJIANG LI, PEIYAN LI, JIANXUE LIU, DENGLIN LUO, JIAYING WANG, LI XIN, BAOCHENG XU, WEI XU, HAILI YUAN, XIANFENG ZHONG
Принадлежит:

The invention relates to a production method for preparing inulase. The method comprises the following four steps of: the preparation of a spore suspension, the preparation of liquid seeds, the preparation of an aspergillus niger fermentation liquor and the preparation of an inulase product. The method specifically comprises the following steps of: inoculating aspergillus niger stains on a slant culture medium to culture the spore suspension; inoculating the spore suspension into a liquid seed culture medium at a temperature of 28-30 DEG C to culture so as to obtain the liquid seeds; inoculating the liquid seeds into an aspergillus niger fermentation medium to ferment according to an inoculation quantity of 3-7 percent in a volume ratio under an aseptic condition; within a period of time of 0-60h under a certain fermentation condition, opening an ultrasonic transmitting device to carry out ultrasonic irradiation culture on the aspergillus niger fermentation medium and the liquid seeds; ...

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Номер записи: 3
13-07-2011 дата публикации

Method for extracting lipopolysaccharides from avian pasteurella multocida and preparing lipopolysaccharide vaccine

Номер: CN0102120028A
Автор: QIANG GONG, SHUAITAO WANG, MIN ZHANG, MINGFU NIU, JUNJIE SUN, CUILI QIN, AIJIANG LI, GONG QIANG, WANG SHUAITAO, ZHANG MIN, NIU MINGFU, SUN JUNJIE, QIN CUILI, LI AIJIANG
Принадлежит:

The invention provides a method for extracting lipopolysaccharides from avian pasteurella multocida and preparing a lipopolysaccharide vaccine. The method comprises the following eight steps of: 1, preparing culture solution of avian pasteurella multocida; 2, collecting the avian pasteurella multocida from the culture solution of avian pasteurella multocida; 3, crushing the avian pasteurella multocida by using ultrasonic wave; 4, crudely extracting solution of lipopolysaccharides from the avian pasteurella multocida crushed by the ultrasonic wave; 5, extracting concentrated solution of lipopolysaccharides from the crudely extracted solution of lipopolysaccharides; 6, performing enzymolysis on deoxyribonucleic acid (DNA) and ribonucleic acid (RNA) in the concentrated solution of lipopolysaccharides by using DNA and RNA enzymes; 7, preparing the purified lipopolysaccharides; and 8, preparing the lipopolysaccharide vaccine of avian pasteurella multocida from the purified lipopolysaccharides ...

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Номер записи: 4
22-12-2010 дата публикации

Method for obtaining extractive by solvent extraction method under conditions of pressurization and ultrasonic irradiation

Номер: CN0101920128A
Автор: DENGLIN LUO, AIJIANG LI, JIA HE, XINLING LI, MIN ZHANG, LI XIN, LIUXIANG ZONG, WEI XU, JIANXUE LIU, XIANFENG ZHONG, BAOCHENG XU, PEIYAN LI, LUO DENGLIN, LI AIJIANG, HE JIA, LI XINLING, ZHANG MIN, XIN LI, ZONG LIUXIANG, XU WEI, LIU JIANXUE, ZHONG XIANFENG, XU BAOCHENG, LI PEIYAN
Принадлежит:

The invention relates to a method for obtaining an extractive by a solvent extraction method under conditions of pressurization and ultrasonic irradiation. The method comprises the following steps: removing impurities from a substance to be extracted, drying, crushing, putting the crushed substance into an extraction tank, adding a solvent, sealing the extraction tank, and utilizing the pressure device of the extraction tank to carry out pressurization, wherein the pressurized pressure is controlled at 1.1*105-1*106 Pa; and then opening an ultrasonic irradiation device, and extracting for 5-300 min at the extract temperature of 20-100 DEG C to obtain the extractive, wherein the ultrasonic frequency is controlled at 16-500kHz, the ultrasonic power is controlled at 10-5000W, and the ultrasonic strength is controlled at 1-10000W/cm<2>. Since pressurization enables the process of producing cavitation bubble collapse by utilizing the solvent subject to ultrasonic irradiation to be faster and ...

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Номер записи: 5
22-12-2010 дата публикации

Method for making breaded fish stick by adding inulin

Номер: CN0101919540A
Автор: DENGLIN LUO, BAOCHENG XU, WEI XU, JIAYING WANG, JINLE XIANG, PEIYAN LI, JIANXUE LIU, LI XIN, AIJIANG LI, MIN ZHANG, XINLING LI, JIA HE, LUO DENGLIN, XU BAOCHENG, XU WEI, WANG JIAYING, XIANG JINLE, LI PEIYAN, LIU JIANXUE, XIN LI, LI AIJIANG, ZHANG MIN, LI XINLING, HE JIA
Принадлежит:

The invention relates to a method for making a breaded fish stick by adding inulin. The method comprises the steps of: mixing and stirring 5 to 15 weight parts of fat chopped meat, 2 to 10 weight parts of starch, 2 to 15 weight parts of inulin, 1 to 6 weight parts of egg white, 0.5 to 3.0 weight parts of salt, 0.1 to 0.3 weight parts of gourmet powder, 0.2 to 1.0 weight parts of spice, 5 to 35 weight parts of water and 20 to 70 weight parts of fish so as to form breaded fish stick materials, braising the materials with a thickness of 1 to 5 cm for 5 min through intense fire, reducing the firepower, braising for 20 min, coating the egg yolk and then braising for 5 min so as to obtain the finished breaded fish stick. The breaded fish stick is cut into blocks with different shapes and sizes at the temperature of less than 45 DEG C. The breaded fish stick is sealed and packed under room temperature. The inulin which is dissolved in water can change the state of the breaded fish stick, thereby ...

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Номер записи: 6
16-06-2010 дата публикации

Method for drying articles by using ultrasonic in combination with supercritical fluid

Номер: CN0101738064A
Автор: LI AIJIANG, LI PEIYAN, LIU JIANXUE, LUO DENGLIN, NIE YING, XIN LI, XU BAOCHENG, ZHONG XIANFENG, AIJIANG LI, PEIYAN LI, JIANXUE LIU, DENGLIN LUO, YING NIE, LI XIN, BAOCHENG XU, XIANFENG ZHONG
Принадлежит:

The invention discloses a method for drying articles by using an ultrasonic in combination with a supercritical fluid. The method comprises the following steps of: placing and sealing articles to be dried and an ultrasonic transmitting device into a supercritical fluid dry jar, firstly introducing dry media into the supercritical fluid dry jar, simultaneously opening the ultrasonic transmitting device and a supercritical fluid circulation valve when the pressure and the temperature in the supercritical fluid dry jar reaches 7.5-100MPa and 35-95 DEG C respectively, wherein the ultrasonic frequency, the ultrasonic power, the ultrasonic intensity, and the ultrasonic irradiation time are controlled to 16-500kHz, 50-5,000W, 0.2-5,000W/cm<2>, and 10min-10h respectively, and an ultrasonic irradiation manner is intermittent or continuous; controlling the flow speed of the supercritical fluid circulation valve to 0.5-100L/h; and after ultrasonic irradiation is finished, opening the dry jar and taking ...

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Номер записи: 7