The chair side CAD / CAM repair system has obvious advantages in aesthetic effect, operation time, patient participation and operation convenience. Discussion: traditional repair method: after the model is transferred, it will be sent to the technician's room for processing and making the final prosthesis. About one week, the final prosthesis will be tried on, grinded and bonded. The prosthesis was made in the technician's room. The patients need to accept the aesthetic effect of the prosthesis passively without any sense of participation. The implant repair method of chair side CAD / CAM system: obtain computer three-dimensional model by blue light scanning method, design and make personalized abutment and all ceramic restoration on computer, dye, glaze and bond after trial wearing, the whole restoration is made by chair side, patients can directly participate in the restoration design, and feel more involved. Conclusion: in the implant area of the anterior teeth, compared with the traditional implant repair method, the chair side repair system can get more satisfactory results, which is worthy of clinical application and promotion. Desktop Type Dental Milling Machine Dental Equipment For Lab,Dental Implant Milling Machine,Titanium Dental Milling Machine,Glass Ceramic Dental Milling Machine Shandong Carved Intelligent Technology Group Co.,Ltd , https://www.demetdent.com
1 Process Peanut → Screening → Baking → Peeling → Soaking → Refining → Filtration → Pulp-making → Batching → Homogenization → Filling → Sealing → Sterilization → Finished Product
2 Operation points Select materials to select full, non-damaging, mildew-free peanut raw materials and remove impurities.
Baking is performed at a high temperature of 130° C. for 10 minutes to passivate the lipoxygenase in the peanuts to prevent the appearance of bean odor. At the same time, high-temperature baking of the peanuts facilitates peeling, and imparts a special fragrance to the peanut milk.
Peeling artificially removes peanuts to prevent the pigments and tannins on the peanuts from adhering to the peanuts during the soaking process, so that the color of the beverage is deepened and the taste is astringent.
Soak peanuts with 8 times the weight of water, add 0.5% sodium bicarbonate soaking for 24 hours at high temperature, so that peanuts fully absorb water and expand, improve the rate of pulping, while leaching out a portion of oligosaccharides, to prevent bulging.
Peanuts after refining soaking were rinsed with water for 3 to 4 times, drained, and refined by adding 10 times hot water (80°C) to the peanuts.
The filtered, ground peanuts were filtered through a 120 mesh filter cloth. At this point, the pH was 6.8-7.1.
The heated peanut milk is heated and boiled. When the temperature reaches 80°C, the liquid surface blisters and boils, resulting in many steam bubbles. At this time, some foam can be removed to ensure the quality. When the temperature reaches 94 °C ~ 96 °C, the liquid surface turn over liquid, maintain 1 ~ 2 minutes, you can achieve the purpose of sterilization. Be careful not to heat for too long, so as to avoid protein denaturation, resulting in delamination, precipitation phenomenon.
Ingredients: 10%～12% of peanut paste, 5%～7% sucrose, proper amount of lactose, 0.03% thickener, 0.4%～0.5% emulsifier, soften and filter the sterilized beverage water.
Homogenizing the material with a good liquid in 1.910E7 ~ 2.410E7 Pa under high pressure homogenization can be filled, the homogenization of liquid temperature is 70 °C ~ 90 °C.
Sterilization and cooling After filling and sealing the product, it was sterilized at a temperature of 85°C for 15 minutes and then cooled stepwise.
3 Precautions When refining the peanuts with a refiner, pay attention to adjust the grinding gap to 0.05 mm as the most pregnancies, so as to produce a uniform particle size like natural milk. If the gap is too large, the peanut granules are too coarse and affect the complete breakdown of the fibrous tissue. The protein contained in the peanut kernel cannot be fully presented, so that the concentration of the peanut puree is low, affecting its quality and reducing the nutritional value. If the gap is small and the particles are fine, part of the peanut slag is mixed into the milk during the separation of the sludge. The particles, due to the action of gravity, together with the coagulated protein, sink to the bottom, causing precipitation and stratification, affecting the quality.
4 Product quality standards Sensory indicators Milky white, uniform, good taste, no delamination, precipitation phenomenon, a unique peanut aroma.
Physical and chemical indicators of total sugar 5% to 7%; protein 3.5% to 4.3%; fat 2.6% to 3.3%.
Hygienic indicators The total number of bacteria (cells/mL) ≤ 100; Coliform bacteria (cells/mL) ≤ 6; Lead ≤ 1 mg/kg; Arsenic ≤ 0.5 mg/kg; Copper ≤ 5 mg/kg; pathogenic bacteria may not be detected. Excerpt from: "Get Rich in the World" 2006.12 Yu Liping
Peanut protein beverage processing technology
Peanut protein beverage is a kind of vegetable protein beverage made from peanut as raw material, rich in protein, fat, calcium, phosphorus, iron and other elements and vitamins B1, B2, carotene, niacin, vitamin E, and cephalin, egg, Phospholipids and other nutrients are a kind of nutritious health drinks with promising development.