摘要：【中文】一种发酵型柚子荷叶调味茶粉的制作方法及其产品，包括：1)原料预处理：用清水淋洗茶叶、荷叶、整颗完整的柚子皮，晾干后备用；2)炒茶：将晾干的茶叶倒入锅中翻炒，待水分含量为15％‑25％时完成，冷却备用；3)预烘：将晾干的柚子皮、荷叶快速烘制处理，冷却备用；4)接种：将植物乳杆菌粉撒在炒好的茶叶上并充分揉捻；5)发酵：用荷叶包裹好揉捻后的茶叶再放入柚子皮中进行高温有氧发酵，直至柚子皮风干；6)干燥：将完成发酵的柚子荷叶茶进行低温烘烤，完成后将柚子皮去除，收集荷叶和茶叶；7)粉碎：将荷叶和茶叶粉碎，制得发酵型柚子荷叶调味茶粉。该方法得到的柚子荷叶调味茶粉具有清热提神、降压利尿等功效，不易上火，满足需求。 【EN】A method for preparing fermented grapefruit lotus leaf flavored tea powder and a product thereof comprise the following steps: 1) pretreatment of raw materials: leaching the tea leaves, the lotus leaves and the whole complete shaddock peel by using clear water, and airing for later use; 2) tea frying: pouring the dried tea leaves into a pot, stir-frying until the water content is 15% -25%, and cooling for later use; 3) pre-baking: quickly drying the dried shaddock peel and lotus leaf, and cooling for later use; 4) inoculation: spreading lactobacillus plantarum powder on the fried tea leaves and fully rolling; 5) fermentation: wrapping the rolled tea leaves with lotus leaves, and then putting the wrapped tea leaves into shaddock peel for high-temperature aerobic fermentation until the shaddock peel is air-dried; 6) and (3) drying: baking the fermented pomelo and lotus leaf tea at low temperature, removing pomelo peel, and collecting lotus leaves and tea leaves; 7) crushing: and (3) crushing the lotus leaves and the tea leaves to prepare the fermented grapefruit and lotus leaf seasoning tea powder. The shaddock lotus leaf flavored tea powder obtained by the method has the effects of clearing heat, refreshing, reducing blood pressure, inducing diuresis and the like, is not easy to cause excessive internal heat, and meets the requirements.

摘要：【中文】本发明公开一种冷萃红茶粉的制备方法及冷萃红茶粉，该方法包括：将RO水冷却至2℃±1℃，获得冷冻RO水；将红茶茶叶进行初步粉碎处理，制得初步粉碎茶料；将冷冻RO水及初步粉碎茶料按重量比例12:1加入浸提罐内进行浸提，总时间为16小时，期间于浸提罐内鼓入二氧化碳气体，鼓气量为20升/小时，浸提温度控制在1‑3℃，且每2小时浸提1次，获得浸提茶液；对浸提茶液进行过滤，获得茶汤；对茶汤进行冷冻浓缩，获得冷萃茶浓缩液；对冷萃茶浓缩液冷冻干燥后进行粉碎，获得二次粉碎茶料；对二次粉碎茶料进行过筛处理，获得冷萃红茶粉。通过对初步粉碎后的红茶茶叶进行鼓入二氧化碳的超低温萃取，以防止氧化，保留有效成分。 【EN】The invention discloses a preparation method of cold-extracted black tea powder and the cold-extracted black tea powder, and the method comprises the following steps: cooling the RO water to 2 +/-1 ℃ to obtain frozen RO water; primarily crushing black tea leaves to prepare primarily crushed tea materials; adding the frozen RO water and the primarily crushed tea into a leaching tank according to the weight ratio of 12:1 for leaching for 16 hours, blowing carbon dioxide gas into the leaching tank during the total time, wherein the blowing amount is 20 liters/hour, the leaching temperature is controlled at 1-3 ℃, and leaching is carried out for 1 time every 2 hours to obtain leached tea liquid; filtering the extracted tea liquid to obtain tea soup; freezing and concentrating the tea soup to obtain cold-extracted tea concentrated solution; freeze-drying the cold-extracted tea concentrated solution, and then crushing to obtain secondarily crushed tea materials; and (4) sieving the secondarily crushed tea material to obtain the cold-extracted black tea powder. The oxidation is prevented by blowing carbon dioxide into the primarily crushed black tea leaves for ultra-low temperature extraction, and effective components are reserved.

摘要：【中文】本发明公开了一种奶茶酒制备方法，包括以下步骤：a、将茶叶放入70‑80℃的软化水或RO水中进行浸提；b、过滤茶汤得到茶汤提取液；c、取茶叶质量30～35％的白砂糖、10～15％的乳粉以及2‑3％的米粉/玉米粉，用RO水溶解，搅拌均匀得到混合溶液；d、将茶汤提取液与混合溶液混合得到奶茶溶液；e、对奶茶溶液进行杀菌处理后再进行冷却；f、向冷却后的奶茶溶液中接种克菲尔乳酸菌群、酵母菌、木醋酸菌以及甲醇酸单胞菌，温度控制在34‑36℃之间，发酵24‑30小时，以制得奶茶酒溶液。 【EN】The invention discloses a milk tea wine preparation method, which comprises the following steps: a. leaching tea in softened water or RO water at 70-80 deg.C; b. filtering the tea soup to obtain a tea soup extract; c. taking white granulated sugar accounting for 30-35% of the weight of the tea, milk powder accounting for 10-15% of the weight of the tea and rice flour/corn flour accounting for 2-3% of the weight of the tea, dissolving the white granulated sugar, the milk powder and the rice flour/corn flour in RO water, and uniformly stirring to obtain a mixed solution; d. mixing the tea soup extract with the mixed solution to obtain a milk tea solution; e. sterilizing the milk tea solution and then cooling; f. inoculating kefir lactobacillus, yeast, wood acetic acid bacteria and methanol acid single cell bacteria into the cooled milk tea solution, controlling the temperature between 34 and 36 ℃, and fermenting for 24 to 30 hours to prepare the milk tea wine solution.

摘要：【中文】本案为一种新型螺旋板式热交换器，包括换热器本体，所述换热器本体包括第一螺旋板、第二螺旋板，所述第一螺旋板呈螺旋状卷绕形成第一换热通道，所述第二螺旋板与所述第一螺旋板相邻、呈螺旋状卷绕形成第二换热通道，所述第一螺旋板与第二螺旋板之间形成第三换热通道。本案的结构可以利用第一螺旋板、第二螺旋板巧妙的设置形成第一换热通道、第二换热通道、第三换热通道这三条独立的通道，三条通道中可以实现三种介质的热量交换，该新型螺旋板式热交换器可以直接将两台螺旋板式热交换器合并为一台结构，直接实现高效热交换，减少了设备空间及连接管线，提升了设备工艺段的可靠性。 【EN】This case is a novel spiral plate heat exchanger, including the heat exchanger body, the heat exchanger body includes first spiral plate, second spiral plate, first spiral plate is the heliciform and convolutes and form first heat transfer passageway, the second spiral plate with first spiral plate is adjacent, is the heliciform and convolutes and form second heat transfer passageway, form third heat transfer passageway between first spiral plate and the second spiral plate. The structure of present case can utilize first spiral plate, the ingenious setting of second spiral plate to form first heat transfer passageway, second heat transfer passageway, these three independent passageways of third heat transfer passageway, can realize the heat exchange of three kinds of media in three passageways, and this novel spiral plate heat exchanger can directly merge two spiral plate heat exchangers into a structure, directly realizes high-efficient heat exchange, has reduced equipment space and connecting line, has promoted the reliability of equipment technology section.

摘要：【中文】本发明公开了一种抹茶植脂末，以质量百分比计，由以下组分组成：葡萄糖浆30‑45％、氢化椰子油25‑35％、乳清粉10‑30％、抹茶1‑8％、酪蛋白酸钠1‑2％、磷酸氢二钾1‑2％、单、双甘油脂肪酸酯0.5‑1.5％、硬脂酰乳酸钠0.2‑1.0％、三聚磷酸钠0.2‑1.0％、二氧化硅0.1‑1.0％以及D‑异抗坏血酸钠0.02‑0.15％。本发明以植脂末为保护载体，将抹茶与植脂末结合，获得的成品不需低温冷藏保存，可在常温环境下保存，从而提升了抹茶的稳定性，且抹茶不再是极细粉的状态，极大地提升了抹茶固体饮品的混合均匀性、包装可靠性，且冲泡后口感细腻均一、无沉淀。同时还公开一种抹茶植脂末的制备方法。 【EN】The invention discloses matcha non-dairy creamer which comprises the following components in percentage by mass: 30-45% of glucose syrup, 25-35% of hydrogenated coconut oil, 10-30% of whey powder, 1-8% of matcha, 1-2% of sodium caseinate, 1-2% of dipotassium hydrogen phosphate, 0.5-1.5% of mono-diglycerol fatty acid ester, 0.2-1.0% of sodium stearoyl lactate, 0.2-1.0% of sodium tripolyphosphate, 0.1-1.0% of silicon dioxide and 0.02-0.15% of D-sodium erythorbate. The invention takes the non-dairy creamer as a protective carrier, combines the matcha and the non-dairy creamer, and the obtained finished product can be stored at normal temperature without low-temperature refrigeration, thereby improving the stability of the matcha, and the matcha is no longer in a state of superfine powder, greatly improving the mixing uniformity and packaging reliability of the matcha solid drink, and the matcha solid drink has fine and uniform taste and no precipitate after being brewed. Also discloses a preparation method of the matcha non-dairy creamer.

摘要：【中文】本发明属于体操翻转训练技术领域，尤其为体操翻转技巧训练器，包括调节杆和支撑杆，以及固定连接在调节杆上表面的固定架，固定架的内部一体成型有连接座，固定架通过连接座滑动连接有升降架，升降架的下表面转动连接有轴承，升降架通过轴承转动连接有辅助架，且升降架、轴承和辅助架均为金属构件，连接座的外表面旋合有二号固定栓，使得二号固定栓可以配合连接座对升降架进行固定，从而使得辅助架可以跟随运动员进行翻转训练，同时辅助架可以对运动员进行保护，防止运动员脱落受伤，并在连接座的外表面旋合有二号固定栓，使得二号固定栓可以配合连接座对升降架进行固定，从而使得通过二号固定栓便于对升降架和辅助架的训练高度进行调节。 【EN】The invention belongs to the technical field of gymnastics turning training, in particular to a gymnastics turning skill trainer which comprises a regulating rod, a supporting rod and a fixing frame fixedly connected to the upper surface of the regulating rod, wherein a connecting seat is integrally formed inside the fixing frame, the fixing frame is connected with a lifting frame in a sliding way through the connecting seat, the lower surface of the lifting frame is rotatably connected with a bearing, the lifting frame is rotatably connected with an auxiliary frame through the bearing, the lifting frame, the bearing and the auxiliary frame are all metal components, a second fixing bolt is screwed on the outer surface of the connecting seat, so that the second fixing bolt can be matched with the connecting seat to fix the lifting frame, the auxiliary frame can be used for turning training along with a sportsman, the auxiliary frame can protect the sportsman to prevent the sportsman from falling off, and the second fixing bolt is screwed on the outer, thereby make and be convenient for adjust the training height of crane and auxiliary frame through No. two gim peg.

摘要：本发明属于煤矿巷道技术领域，具体公开了一种可调节的煤矿巷道支护装置，包括基座，以及滑动设置于基座上部的调节组件，所述调节组件用于根据巷道进行调节大小；还包括设置于调节组件外侧的缓冲组件，所述缓冲组件用于对巷道进行支护；以及固接于基座上端的支撑杆一，以及固接于缓冲组件外侧的支护板一和支护板二。通过调节组件的设置，实现支护装置根据巷道进行调节支护装置，满足不同巷道的支护要求；通过多组缓冲组件的设置，实现支护板一和支护板二的多级缓冲支护。

摘要：本发明提供了一种捣固焦煤饼给料捣固系统，属于煤饼加工技术领域，包括：通过多个带式称重给料装置向煤箱内输送煤料。通过改变带式称重给料装置运行参数，调整向煤箱内输送煤料的多少。根据预设的规范和要求调整多个锤杆的运行状态，在捣固过程中对锤杆以及形成的煤饼进行实时监测，最终加工成所需的煤饼。本发明提供的一种捣固焦煤饼给料捣固系统在调整输送煤料的基础上，能够对煤饼以及锤杆进行实时的监测，最终保证了煤饼的质量，精准指导生产。

摘要：一种适用于车用的燃料电池电堆，包括壳体内封装的燃料电池，它的特点是：在壳体上最高点处设有开口ⅰ，在该开口ⅰ上布有防水透气膜；在壳体的最低点处设有开口ⅱ，在该开口ⅱ上布有透水膜。采取了上述技术方案的适用于车用的燃料电池电堆，实现的有益效果是：可以高效排出封装内部的外漏氢气和液态水，保证安全；不需对电堆与封装之间进行复杂的气体流道设计，方便、低成本，提高了系统可靠性；不需额外增加系统部件、不额外占据空间、不额外消耗反应气体。

摘要：本发明公开了一种制药用反应装置，包括壳体、电机，壳体的外周面上设置有控制箱，壳体的底部设置有支脚，壳体包括隔热层、导热层，隔热层与导热层之间的空隙为加热源通道，导热层的上部端面设置有温度传感器，导热层的内环面上设置有阻力板，隔热层的底部设置有加热装置；壳体的顶盖上设置有进料口，进料口的下方位于壳体处设置有喷头，壳体的腔内中心位置设置有搅拌轴，搅拌轴上垂直设置有搅拌柱，搅拌轴与电机的输出端连接；壳体的上部对称设置有进水口和出水口，壳体的底部中心位置设置有出料口；总的，本发明具有药物反应快以及便于快速控温的优点。