Desiccated coconut is a mixture of shredded coconut and coconut powder. It is used as filling for cakes, moon cakes, bread, etc. and sprinkled on the surface of candied haws, bread, etc. to increase the taste and decorate the surface. The raw material is the coconut meat cut into shreds or ground into powder, and then mixed after special drying treatment. Desiccated coconut itself is white, while the common desiccated coconut on the market is an attractive, shiny golden yellow, because butter, egg liquid, white sugar, egg yolk, etc. are added during the production process. Although this kind of desiccated coconut tastes better, has a stronger flavor, and is more nutritious and comprehensive, it is high in calories and should not be consumed too much at one time. Do not sprinkle this kind of desiccated coconut on candied haws for consumption.

It adopts the principle of instant drying and uses the rapid movement of hot air to drive the wet material and suspend it in the hot air. This strengthens the entire drying process and increases the rate of heat and mass transfer. The non-bound moisture in the material dried by air flow can be almost completely removed (for example, the moisture content of the feed material such as starch is ≤40%, and the finished product can be 13.5%). In addition, the dried material will not deteriorate, and the output can be significantly increased compared to the drying of general dryers. Users can achieve higher economic benefits in a short period of time.

Egg powder refers to a dried egg product made from fresh eggs after beating, separation, filtration, homogenization, pasteurization, and spray drying. Egg powder is rich in nutrition, high in calorific value, and is a complete protein. Its nutritional components are suitable for human needs, so it is known as the most ideal tonic for humans.

The egg powder special spray drying equipment produced by our company is a process widely used in liquid process forming and drying industry. It is suitable for generating powdered and granular solid products from solutions, emulsions, suspensions and plastic paste liquid raw materials. Therefore, when the particle size distribution, residual moisture content, bulk density and particle shape of the finished product must meet the standards, spray drying is an ideal process.

Water reducers have evolved from the early lignin sulfonates to the commonly used sodium salts of β-naphthalenesulfonic acid formaldehyde condensates (SNF) and sodium salts of sulfonated melamine formaldehyde condensates (SMF) in the market. Now, a new generation of highly efficient polycarboxylic acid polymer water reducers has been developed at home and abroad. It has the characteristics of low admixture, high water reduction, high reinforcement, low alkali, low shrinkage, high collapse retention, and green environmental protection, and is increasingly favored by the market. However, due to the characteristics of the process route, polycarboxylic acid water reducers have obvious disadvantages, that is, they are all supplied in 22% aqueous solution on the market, and the long-distance transportation cost is very high, and they cannot be supplied to fields such as dry mortar that require powder. There are two reasons: First, due to the polymerization process of polycarboxylic acid water reducers, it has a high water content, generally between 45% and 78%. It requires high energy consumption to make it into powder, and the expensive processing cost brings great difficulties to its deep processing.

Saccharin sodium, also known as soluble saccharin, is the sodium salt of saccharin. It contains two crystal waters and is a colorless crystal or slightly white crystalline powder. It generally contains two crystal waters and is easy to lose the crystal water to become anhydrous saccharin. It is a white powder, odorless or slightly fragrant, and has a strong sweet taste with bitterness. The sweetness is about 500 times that of sucrose. It has weak heat and alkali resistance. The sweetness gradually disappears when heated under acidic conditions. The solution is bitter when it is greater than 0.026%.

Protein from plant foods. Such as commonly consumed food proteins such as cereals, beans, nuts, leaf proteins, single cell proteins, etc. From a nutritional point of view, plant proteins are roughly divided into two categories: one is complete protein, such as soybean protein; the other is incomplete protein, and the vast majority of plant proteins belong to this category. Due to its low fat content, it is an ideal food for people with hypertension, coronary heart disease, and diabetes. It is suitable for cold salads, roasting, and stir-frying. It tastes delicious. Long-term consumption can enhance physical fitness and is beneficial to health.

Collagen is a biological polymer substance and a white, opaque, unbranched fibrous protein.

Fish (fish scales, fish skin) collagen, pig collagen, bovine collagen, chicken-derived collagen, bone collagen (bone collagen is mainly type I collagen, and research has found that hydrolyzed type I collagen has a negative impact on cartilage II collagen It has a specific promotion effect on cell growth and can increase the cell growth rate by 2.5 times. The mechanism may be caused by the feedback mechanism of cartilage tissue, while other proteins such as wheat protein and macromolecular collagen do not have this effect. Collagen has a significant promoting effect on chondrocytes, and there is no significant difference in the effect between the two).

Titanium dioxide, a white solid or powdered amphoteric oxide, molecular weight: 79.87, is a white inorganic pigment, non-toxic, good opacity, whiteness and brightness, and is considered to be an ideal white pigment at present. Titanium dioxide has strong adhesion, is not easy to chemically change, and is snow-white in color.

The method of making milk powder is the spray method invented by American Passy in 1877. This method is to vacuum-concentrate the milk to 1/4 of the original volume to become concentrated milk, and then spray it into a drying room with hot air in the form of mist. After dehydration, it is made into powder, which is then quickly cooled and sieved before packaging. For the finished product. This method is still used today. Its birth promoted the great development of milk powder manufacturing industry in the early 20th century.

Uses of chicken essence: Chicken essence is a high-grade compound condiment. Its application fields are mainly divided into two major areas: one is used in cooking at home and in restaurants. Currently, it is mainly used for cooking in hotels. It is mainly classified into hot pot, soup, Secondly, it is used in the field of food processing, such as biscuits, meat and poultry products, aquatic products, puffed foods, pickles, savory cakes, soy products and other foods. Therefore, the market prospect of chicken essence is very broad. However, in today's fierce market competition, how to produce high-quality chicken essence products has become a direction that various manufacturers are actively exploring.

Sodium fluorescein is an organic compound with the molecular formula C20H10Na2O5. It is an orange-red* powder, odorless and hygroscopic. It is easily soluble in water. The solution is yellow-red* with strong yellow-green* fluorescence. It disappears after acidification. It appears again after alkalinization and is slightly soluble in ethanol; the maximum absorption wavelength (water) is 493.5nm.