New product of U85 micro laser distance sensors use highly focused class 2 laser to detect objects or measure distances, and can return a measured value via varieties intface( serial, usb, rs232, rs485, bluetooth etc.). The electronic distance sensor is a very small Laser Distance Sensor, but high resolution up to 1mm and long distance measuring sensor - teachable measuring range of up to 30m. Extremely accurate distance sensing sensors, errors down to ± 1mm. And the mini sensors and measurements support continuous measurement function, great for compact solutions(eg: robots) with the smallest Laser Distance Sensor of the world!
Parameters of U85:
Accuracy
±1 mm (0.04 inch)
Measuring Unit
mm
Measuring Range (without Reflection)
0.03-20m/0.03-30m
Measuring Time
0.1~3 seconds
Laser Class
Class II
Laser Type
620nm-690nm, <1mW
Size
41*17*7mm (±1 mm)
Weight
About 4g
Voltage
DC2.0~3.3V
Electrical Level
TTL/CMOS
Certifications
CE, FCC, RoHS, FDA
Operating Temperature
0-40 ℃ (32-104 ℉ )
Storage Temperature
-25~60 ℃ (-13~140 ℉)
Mini Laser Distance Sensor,Optical Laser Distance Sensor,Smallest Laser Range Sonsor,Laser Measuring Sensor Chengdu JRT Meter Technology Co., Ltd , https://www.cdlaserdistancemodule.com
First, the raw material formula: When the concentration of soybean milk (soybean: soybean milk) is 1:5, the amount of gluconolactone 0.21%, the ratio of soybean milk to aloe vera juice is 3:1, the tofu has the highest gel strength.
Second, the process: 1 soybean → cleaning → soaking → refining → boiled pulp → cooling → soy milk; 2 aloe leaves → finishing → cleaning → slice → juice → sterilization → filtration → cooling → aloe juice; 1 +2 → mixed → Heating → solidification → cooling → finished product.
Third, the operating point
1. Preparation of soy milk. At a water temperature of 8-10°C or less, the soybeans are soaked for 12-14 hours. The weight of the soybeans after absorbing water is 2.0-2.5 times that before soaking. The pulp is added with 5 times water to obtain soybean milk, which is then boiled for 3 minutes and filtered with a 100 mesh nylon sieve. , Cool to 30 °C, that is to obtain a concentration of 1:5 soy milk (soybean: soy milk).
2, aloe juice preparation. 1 Cleaning: Select fresh, fleshy aloe leaves and remove the lesions. Then put it in the washing tank and soak it in water for a few minutes, put it in water, rinse it with high-pressure water, and drain it. 2 Juice: The cleaned aloe leaves are cut into slices 0.5 cm thick with a slicer. Pay attention to the juice that flows during the collection process. The sliced ​​slices are fed into the juicer for juicing. 3 Sterilization: The extracted aloe juice was quickly sterilized using an ultra-high temperature flash sterilizer. The process conditions were controlled at 128°C for 2 seconds. The solution was filtered while hot and immediately cooled to room temperature by a plate heat exchanger for use.
Fourth, pay attention to matters
1. The effect of the ratio of soybean milk and aloe vera. The amount of aloe juice has a great influence on the sensory quality of aloe vera tofu. Soybean milk (1kg soy milk and 4.5kg soymilk) and aloe vera juice are mixed in a ratio of 3:1. The tofu texture is delicate and the gel state is good. The bean aroma and the aloe scent are coordinated. With the increase of the amount of aloe juice, the color of the tofu is increased. The pale green color turns dark green, the aloe-like fragrance increases, and bitterness increases.
2. The effect of soybean milk concentration on the moldability of aloe bean curd. Due to the addition of aloe juice, a higher milk concentration is required. When the concentration of soymilk (soybean: soymilk) was 1:4-6, the aloe vera bean curd was able to be solidified and the solidification time was not much different, but the gel elasticity had a big difference. When the concentration of soymilk is 1:4-5, the gel elasticity is the best, and the precipitation rate during the storage is the minimum.
3. The effect of glucono-lactone concentration on the moldability of aloe bean curd. Gluconic acid lactone is a coagulant that plays a decisive role in the conversion of soy protein solution into a protein gel chemical reaction.
When the amount of gluconolactone is 0.18-0.24%, the aloe vera bean curd has a short solidification time, dehydration rate becomes lower, and gel strength becomes greater as the amount increases. When the amount of gluconolactone was 0.15%, the aloe vera bean curd was completely coagulated; when the amount of glucono-lactone was 0.12%, the coagulation of aloe vera was incomplete. It can be seen that the aloe vera juice promotes the coagulation of tofu, and the amount of gluconolactone required for the control of tofu coagulation is more than 0.18%, whereas the amount of gluconolactone required for solidification of aloe vera bean curd only needs to be controlled at 0.15% or more.
Making of Aloe Bean Curd
Aloe vera tofu made from aloe vera and soybeans retains the nutrients and active ingredients in aloe vera and soybean, and can provide foods with unique flavor, attractive color, and high dietary and health care effects.