The Experts below are selected from a list of 806667 Experts worldwide ranked by ideXlab platform
Wang Dongtou - One of the best experts on this subject based on the ideXlab platform.
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THE SUMMARY OF THE Production Method FOR POTASSIUM DIHYDROGEN PHOSPHATE.
Inorganic Chemicals Industry, 2001Co-Authors: Wang DongtouAbstract:The Production Method of potassium dihydrogen phosphate is discussed emphatically,in which ammonium bicarbonate,potassium chloride and phosphoric acid are used as raw materials.This Method is very simple with low cost,wihthout wastes,and the raw materials are obtained easily.The yield of potassium dihydrogen phosphate is about 95 percent,while its quality has reached the National Standard.
Jin Yang - One of the best experts on this subject based on the ideXlab platform.
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Development trend of potassium dihydrogen phosphate Production Method
Phosphate and Compound Fertilizer, 2012Co-Authors: Jin YangAbstract:The development trend of potassium dihydrogen phosphate Production Method is discussed.It is considered that potassium dihydrogen phosphate should be produced by double decomposition Method with purified WPA,the low cost industrialized Production technology having self-owned intellectual property of potassium dihydrogen phosphate is one of important development way of fine phosphate Production in china.
Wang Jie - One of the best experts on this subject based on the ideXlab platform.
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Production Method of selenium enriched vegetable
2013Co-Authors: Ma Zhenyu, Wang Hongquan, Zeng Xianmei, Wang JieAbstract:The invention discloses a Production Method of a selenium-enriched vegetable, which comprises the steps of raw material preparation, complex microbial agent preparation, fermentation material preparation, biological fermentation and vegetable planting and cultivation. The Production Method has the advantages that excrements of livestock and crop straws are fermented, wastes are changed into valuables, the pollution of the excrements to the environment is avoided, soil is improved, the preparation Method is simple, good in effect and low in treatment cost, since a complex microbial agent is added, the fermentation effect and fertilizer efficiency are improved, the selenium-enriched effect is obvious, the selenium-enriched vegetable can exert a disease prevention effect, and the economic benefit is improved.
Yu Qiu - One of the best experts on this subject based on the ideXlab platform.
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soda biscuit and Production Method thereof
2012Co-Authors: Zhong Chen, Weifeng Lin, Yu QiuAbstract:The invention provides a soda biscuit and a Production Method thereof. By adopting the traditional secondary fermentation Production process, the biscuit product can be prepared through the procedures such as raw material treatment, primary regulation of dough, primary fermentation, secondary regulation of dough, secondary fermentation, rolling, formation, baking, cooling and packing, yeast and lactic acid bacteria are collectively adopted for the fermentation in the fermentation procedure, so the product has the flavor which is produced after the common fermentation of the yeast and the lactic acid bacteria, and the flavor and the taste are more attractive; and at the same time, DVS lactic acid bacteria leaven is also adopted for the fermentation, the propagation is not required, therebybeing convenient for the Production.
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biscuits and Production Method thereof
2010Co-Authors: Zhong Chen, Weifeng Lin, Yu QiuAbstract:The invention provides biscuits and a Production Method thereof, and the Production Method adopts the traditional secondary fermentation Production technology. The Method comprises the following steps in turn: preparing fermented soya-bean milk, preparing yeast suspension, performing first dough mixing, performing first fermentation, performing second dough mixing, performing second fermentation, rolling, forming, baking, cooling and packaging to obtain the product. The soya-bean milk is used as culture medium, lactic acid bacteria is inoculated in the culture medium for long-time fermentation to propagate lactic acid bacteria and accumulate flavor substances, and then lactic acid bacteria is added in dough to ferment along with yeast so that yeast and lactic acid bacteria are commonly fermented in the product, the fermentation time is longer, plenty of time is provided for the growth of yeast and lactic acid bacteria so as to generate alcohol and lactic acid, and esters are also generated. Owning to the above products and the flavor substances generated by lactic acid bacteria, the flavor and mouth feeling of the product are greatly improved.
Yongjun Cai - One of the best experts on this subject based on the ideXlab platform.
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Production Method and product of biological puffing powders of fruit and vegetable residues from juicing
2011Co-Authors: Chengzhang Xiao, Yongjun CaiAbstract:The invention relates to a Production Method and a product of biological puffing powders of fruit and vegetable residues from juicing. The Production Method comprises the technical processes of: cleaning, juicing, biologically fermenting, puffing and the like. The Production Method is characterized in that the fruit and vegetable residues from juicing are fully utilized, and after the fruit and vegetable residues are biologically treated, the puffing fruit and vegetable residues are puffed by varying pressure in vacuum and vaporization. The Production Method has the advantages of simple procedure, residual raw material utilization, time saving, low cost, short Production period, high yield and easy industrial Production. The Production Method can be widely applied to the Production of all fruit and vegetable puffing powders.
