Abstract: Disclosed is a method for preparing a lactose-free dairy product containing galactooligosaccharides, comprising a step of using ordinary lactase and ?-galactosidase with transgalactosylation activity, wherein the ordinary lactase decomposes lactose in a dairy product starting material to galactose and glucose; wherein the ?-galactosidase with transgalactosylation activity decomposes lactose in the dairy product starting material to galactose and glucose, and transfers galactose obtained through decomposition onto a hydroxyl group of lactose in the dairy product starting material to achieve conversion to galactooligosaccharides, and optionally, conversion to higher-order galactooligosaccharides; and wherein the galactose obtained through decomposition comprises: 1) galactose obtained by decomposition of lactose by the ordinary lactase; and/or 2) galactose obtained by decomposition of lactose by the ?-galactosidase with transgalactosylation activity.

Abstract: High-frequency hot-pressing continuous automatic production lines for dimensional bamboo timbers, and production methods thereof are provided. The production line can include a clip-up store and feeding mechanism fixed with one end of a three-roller type gluing system. An other end of the three-roller type gluing system is fixed with one end of a system for loading, layer up and stacking non-glued bamboo sheets. The outer side edge of the system for loading, layer up and stacking non-glued bamboo sheets is connected to a front inner end of a plate stack conveying system. A high-frequency press and high-frequency generator system is located at a rear inner end of the system for loading, layer up and stacking non-glued bamboo sheets.

Abstract: Described is a beverage comprising a milk base and 0.3‰ to 5‰ of citrus fiber based on the milk base; wherein a citrus fiber raw material used to prepare the beverage contains 50% to 100% of total dietary fiber and has a particle size D99 of 100 ?m-300 ?m. Methods for preparing the beverage are also disclosed. Since the indicators of the citrus fiber raw material and the ratio of the citrus fiber raw material to the milk base are strictly controlled in a preparation process, the beverage has a moderate viscosity and a good taste, and it can maintain a long-term stability without adding stabilizers such as gum.

Abstract: The principles of the present invention provide compositions and methods for making dual-texture bubble bits that are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high “G” alginate with high “M” alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls.

Abstract: High-frequency hot-pressing continuous automatic production lines for dimensional bamboo timbers, and production methods thereof are provided. The production line can include a clip-up store and feeding mechanism fixed with one end of a three-roller type gluing system. An other end of the three-roller type gluing system is fixed with one end of a system for loading, layer up and stacking non-glued bamboo sheets. The outer side edge of the system for loading, layer up and stacking non-glued bamboo sheets is connected to a front inner end of a plate stack conveying system. A high-frequency press and high-frequency generator system is located at a rear inner end of the system for loading, layer up and stacking non-glued bamboo sheets.

Abstract: The principles of the present invention provide compositions and methods for making dual-texture bubble bits that en.) are shelf-stable in ready-to-drink beverages, and provide a bursting and chewy mouth-feel sensation. The method may include combining an outer layer of high “G” alginate with high “M” alginate or pectin, and an inner layer including fruit puree/juice with gum and insoluble calcium salt to simulate the organoleptic properties of fresh bubble tea starch balls.

Abstract: The present invention provides a method and modem for adjusting a modulation mode. In embodiments of the present invention, a first modem generates indication information according to a current working first modulation mode, so that the first modem can send the indication information to a second modem through a data frame. Therefore, the second modem adjusts a current working second modulation mode of the second modem according to the indication information, so that the adjusted second modulation mode is consistent with the first modulation mode. Therefore, the problem of complex operations in the prior art, caused by that an operator configures a modulation mode of a second modem as a current working modulation mode of a peer modem, that is, a first modem, can be avoided, and efficiency of network deployment can be improved.

Abstract: The present invention provides a method and modem for adjusting a modulation mode. In embodiments of the present invention, a first modem generates indication information according to a current working first modulation mode, so that the first modem can send the indication information to a second modem through a data frame. Therefore, the second modem adjusts a current working second modulation mode of the second modem according to the indication information, so that the adjusted second modulation mode is consistent with the first modulation mode. Therefore, the problem of complex operations in the prior art, caused by that an operator configures a modulation mode of a second modem as a current working modulation mode of a peer modem, that is, a first modem, can be avoided, and efficiency of network deployment can be improved.

Abstract: A method of making a clarified tea extract to reduce the cloudiness of a beverage containing the clarified tea extract by producing an aqueous tea extract that contains tea insolubles, adding a food-acceptable acid and a salt to the aqueous tea extract simultaneously and thereafter holding the aqueous tea extract with minimal agitation to produce a precipitate and clarifying the aqueous tea extract. Another method of making a clarified tea extract by adding a base to extraction water, contacting the base-containing extraction water with a tea source to produce an aqueous tea extract, adding a food-acceptable acid to the aqueous tea extract, and thereafter holding the aqueous tea extract with minimal agitation to produce a precipitate and clarifying the aqueous tea extract.