2003results about "Food coating" patented technology

The invention relates to the technical field of biological medicines, and discloses a high-activity lactobacillus rhamnosus probiotic microcapsule, which comprises the following components in parts by weight: lactobacillus rhamnosus: each gram of formula contains 1010 CFU; bifidobacterium: each gram of the formula contains 109 CFU; 10% to 20% of sodium alginate; 5%-15% of chitosan; 3%-8% of hydroxypropyl methyl cellulose; 3%-7% of pectin; 5% to 10% of fructo-oligosaccharide; 5%-10% of inulin; 0.1%-0.5% of vitamin C; and 0.1%-0.3% of vitamin E. Through double-layer and three-layer embedding technologies (such as compound use of sodium alginate and chitosan and compound use of pectin and gelatin), the tolerance of the probiotics in gastric acid and bile environments is remarkably improved, the probiotics are effectively protected through a multi-layer embedding structure, the survival rate of the probiotics in the gastric environment reaches up to 90%, and the release rate in the small intestine exceeds 75%.

The invention discloses a label cleaning type crispness increasing method for fried food, and belongs to the field of fried products. According to the preparation method, firstly, lentinus edodes stem nanocellulose is prepared by combining enzymolysis with a high-pressure homogenization method, and the lentinus edodes stem nanocellulose is compounded with casein, so that stable lentinus edodes stem nanocellulose-casein gel emulsion can be prepared; then the gel-like emulsion is applied to the paste-coated fried product, and the gel-like emulsion is used for forming pores in advance in the paste so as to achieve the crispness increasing effect, reduce the oil content and inhibit grease oxidation. The stable gel emulsion based on a natural formula can replace a commercial leavening agent to realize clean label type crispness enhancement, and the prepared paste can be applied to various paste fried foods and has a good market prospect.

The invention relates to the field of feed processing, in particular to feed particle surface spraying and coating equipment. According to an existing device, feed particles are inconvenient to concentrate, coating is insufficient, after coating is completed, residues are easily generated due to adhesion of wet feed particles, and discharging is not thorough. According to the technical scheme, the feed particle surface spraying and coating equipment comprises a bottom plate and the like; the device comprises a bottom plate, one side of the bottom plate is fixedly connected with a driving motor, the bottom plate is fixedly connected with two supporting frames, the two supporting frames are each fixedly connected with two rolling columns, the four rolling columns are provided with rolling mechanisms, the rolling mechanisms are used for driving feed particles to roll, and the bottom plate is provided with a spraying mechanism. When the feed is rolled and coated, the feed particles are gathered in the middle of the roller by the cambered surface ring, so that the rolling of the feed particles is further enhanced, and the feed particles are more concentrated.

The invention discloses a clean label type crispness increasing method for small crispy meat, and belongs to the field of fried products. The preparation method comprises the following steps: firstly, efficiently preparing a lentinus edodes stem nanocellulose-soybean protein isolate compound by combining enzymolysis with a high-pressure homogenization method, preparing a gel-like emulsion with 50-70% of an oil phase by taking the lentinus edodes stem nanocellulose-soybean protein isolate compound as a dispersion phase, and then adding the gel-like emulsion as a pore-forming agent into paste, so as to develop a new way for increasing the crispness of the fried small crisp meat. The lentinus edodes stem nanocellulose-soybean protein isolate gel emulsion is applied to the small crispy meat, the crispness of the small crispy meat can be increased, the oil content and the oil oxidation degree of the small crispy meat can be reduced, the color and luster of the small crispy meat can be effectively regulated and controlled, and technical innovation and quality improvement in the field of fried foods are expected to be promoted.

The invention discloses a preparation method and application of a cell culture liver based on a microcarrier. The method comprises the steps of obtaining liver seed cells, preparing the microcarrier, culturing cells in vitro based on the microcarrier, preparing the cell culture liver and the like. The preparation method of the cell culture liver based on the microcarrier is provided for the first time, and the preparation scheme that a cell-microcarrier compound serves as a structural unit and is assembled into the cell culture liver after being mixed with an edible material is adopted, so that on one hand, simulation of a real liver lobule structure can be achieved, and on the other hand, simulation of the liver lobule structure can be achieved; the whole structure relation of liver lobules and connective tissues in liver tissues can be simulated, full reduction of animal liver appearance and structural characteristics is achieved, edible materials used in the preparation process are low in price and good in biocompatibility, and the preparation method is suitable for large-scale industrial production. Liver seed cells can be subjected to efficient amplification and albumin synthesis through three-dimensional culture on a microcarrier prepared on the basis of edible materials, so that the cell culture liver is close to a real animal liver in the aspect of nutrition.

The invention discloses a hydrogel composition as well as a preparation method and application thereof, a spray fluidized bed granulation technology is adopted, kudzu vine root extract-polyethylene glycol dispersoid is sprayed on the surfaces of hydrogel particles in a high-pressure atomization manner, and the hydrogel composition is obtained through cold air curing. The problem that the uniformity is poor when the puerarin extract and hydrogel particles are directly mixed is solved, the prepared hydrogel composition can effectively absorb ethyl alcohol, contact between ethyl alcohol and gastrointestinal mucosa is reduced, meanwhile, puerarin is released, and the effects of dispelling the effects of alcohol and protecting the liver are achieved.

The invention relates to the field of image processing, in particular to an intelligent control method and system for an egg liquid spraying machine, and the method comprises the steps: dividing a monitoring image into dirty regions; calculating the cleaning evaluation of the dirty area; in response to the fact that the cleaning evaluation is smaller than an evaluation threshold value, a preset cleaning device is controlled to clean the dirty area; the cleaning evaluation calculation method comprises the following steps: taking a ratio of the number of pixel points in the same dirty area in adjacent frames of monitoring images as a number ratio; the gradient value of each pixel point in the dirty area is calculated, the ratio of the maximum value to the minimum value of the gradient values is used as a gradient value ratio, and the difference value of the gradient value ratios in the adjacent frames of monitoring images is used as a ratio difference value; respectively taking absolute values of a difference value between the number ratio and 1 and a ratio difference value, multiplying the absolute values to obtain a product, and taking the sum of a normalized result of the product and a preset bias factor as smudginess evaluation. The method and the device have the technical effect of accurately identifying the dirty area so as to carry out secondary cleaning.

The invention discloses a low-oil-absorption fried food hanging paste and a preparation method thereof, and belongs to the technical field of food processing and making. The hanging paste comprises the following components in parts by weight: 10-20 parts of corn starch, 15-20 parts of highland barley flour, 10-15 parts of rice flour, 1-2 parts of edible salt, 0.5-1 part of baking powder and 50-60 parts of drinking water. The highland barley flour and the rice flour are compounded to replace wheat flour used in a traditional pasting formula, compact gel formed after high amylose in the rice flour is gelatinized can seal pores after being cooled, beta-glucan in the highland barley flour absorbs water to increase the viscosity, the pores of the rice starch gel are filled, a continuous oil-resistant layer is formed, and the pasty effect is improved. In the frying process, a denser and smoother surface can be formed, grease permeation is hindered, the water binding capacity and stability of hanging paste are improved, the hanging paste rate is increased, a starch-beta-glucan colloid barrier is formed on the surface of food, the content of permeated grease and the total oil content in the hanging paste after frying are reduced, grease intake is reduced, and the food quality is improved. The requirements of consumers on low-oil healthy foods are met.

Meat or seafood analogues are provided, preferably plant-based meat or seafood analogues. The analogue has a continuous scaffold perforated by parallel protein fibers. The continuous scaffold forms a plurality of continuous sheaths, each sheath surrounding the parallel elongated protein fibers. The protein fibers are comprised of one or more fiber proteins, and the continuous scaffold comprises one or more scaffold hydrocolloids.

The present invention discloses an automatic discharging device for placing single dried fruits on food, comprising a frame, a vibration plate, a differential feeding device, a stepping material handling device, a material discharging device and a tray conveying device are arranged on the upper part of the frame, the vibration plate arranges the single dried fruits and sends them to the differential feeding device, the differential feeding device realizes complete separation of the dried fruits through two sections of unequal speed conveyor belts and falls into the stepping material handling device, the stepping material handling device positions and arranges the single dried fruits through a plurality of equidistantly arranged fixture blocks and transports them by stepping movement, the material discharging device grabs a plurality of dried fruits from a plurality of fixture blocks and places them on the food transported by the tray conveying device, a control box is arranged in the frame, a controller is arranged in the control box, and the controller is electrically connected to the vibration plate, the differential feeding device, the stepping material handling device, the material discharging device and the tray conveying device respectively. The present invention has a high degree of automation and is simple to operate, which helps to improve production efficiency and reduce labor costs.

The present invention belongs to the technical field of food processing, and specifically relates to a composition for reducing the oil absorption rate of fried food and a preparation method thereof. The composition includes a powder coating component and water; wherein, by weight, the powder coating component includes: 100 parts of flour, 100-200 parts of modified starch compound, 20-40 parts of inulin, 1-10 parts of soy protein isolate, 0.01-0.1 parts of calcium disodium ethylenediaminetetraacetate, 0.3-1 parts of guar gum, 0.1-1 parts of glucono-δ-lactone, 3-10 parts of chemical leavening agent, and 0.1-40 parts of seasoning. The synergistic effect of each component in the present invention enables the composition to reduce the oil absorption rate during frying when used, so that the fried food has a lower oil content, and also has excellent appearance and taste.

The present invention discloses coated hydrophobic polyphenol nanoparticles, preparation method therefor and application thereof. The preparation method for coated hydrophobic polyphenol nanoparticles includes: (1) obtaining a hydrophobic polyphenol nanoparticles suspension; (2) injecting a catechin aqueous solution and a metal salt aqueous solution into the hydrophobic polyphenol nanoparticles suspension to obtain a composite nanoparticles suspension; (3) removing excess catechin and metal ions from the composite nanoparticles suspension to obtain a coated hydrophobic polyphenol nanoparticles suspension. The present invention provides an application of the coated hydrophobic polyphenol nanoparticles in the preparation of pectin gel. The coated hydrophobic polyphenol nanoparticles exhibit significantly enhanced biological activity and long-term stability, developing a pectin gel with long-term stability.

The invention provides beef crisp chips and making equipment and a making method thereof, and relates to the technical field of food processing.The making equipment of the beef crisp chips sequentially comprises a spraying device, a powder scattering machine, a baking device and a collecting hopper according to the beef processing sequence; wherein the spraying device is used for spraying saline water onto beef so as to pickle the beef; the powder scattering machine is used for scattering seasoning on the pickled beef to season the beef; the baking device is used for baking the seasoned beef to form beef crisp chips; the collecting hopper is used for collecting beef chips; meanwhile, the spraying device, the powder scattering machine, the baking device and the collecting hopper are connected through a conveying belt. The technical problems that in the prior art, it is difficult to give consideration to health and deliciousness of beef processed food at the same time, and production efficiency is low are solved, and the technical effects that the product is crisp in taste, good in flavor stability and high in production efficiency are achieved.

The utility model discloses a mud egg wrapping device for making preserved eggs, which comprises a base and a connecting mechanism arranged in the base, and the connecting mechanism comprises an egg feeding component, a mud feeding component and a scrap wrapping component; the egg feeding assembly comprises a rotating belt and a conveying motor, the mud feeding assembly comprises an egg fishing motor, an egg fishing shaft, an egg fishing rod, an egg feeding plate, a discharging plate and a material mud containing groove, and the sawdust wrapping assembly comprises a vibration motor, a vibration disc and a sawdust feeding hopper. When the device works, duck eggs fall into the material mud placing groove to be fully wrapped, the duck eggs are taken out by the egg fishing rod to roll towards the vibration disc, the duck eggs are covered with saw dust in the vibration disc, the saw dust feeding hopper is filled with the saw dust, the saw dust is scattered into the vibration disc, the preserved eggs can be covered with the saw dust up and down at the same time, and the saw dust covering is more sufficient. Under the influence of gravity, the wrapped duck eggs roll towards the material collecting box to be collected, and in the rolling process, redundant saw dust falls into the saw dust recycling box through the recycling net to be recycled.

A cell-cultured meat production device based on microfluidic 3D printing technology includes a printing nozzle, a printing moving system, a loading platform, a sample injection system and a base. The printing moving system is disposed on the base and is composed of a plurality of movable optical axes. The printing nozzle is disposed on a movable optical axis, the sample injection system is connected to the printing nozzle, and the printing nozzle is a micro-fluidic chip. The present invention is based on microfluidic 3D printing, where biological ink is extruded by means of a microfluidic chip to form printed fibers that, under the drive of the printing moving system, are stacked for formation to achieve single-step construction of a piece of three-dimensional tissue having tissue anisotropy, which is used for cell-cultured meat production.

The utility model relates to modeling glue pudding forming equipment which comprises a rack, a conveying belt arranged on the rack, a powder scattering mechanism arranged above the conveying belt on the rack, a forming lower die, a powder blowing mechanism and a transfer module arranged on the rack, and the transfer module is suspended above the forming lower die. A transfer part and a forming upper die are mounted on the transfer module, and the forming upper die can ascend and descend relative to the transfer module; the shape of the lower forming die is matched with that of a glue pudding supporting box, and the number, the position and the size of the die cores of the upper forming die are in one-to-one correspondence with the number, the position and the size of glue pudding placing grooves in the glue pudding supporting box. The glue pudding with the support produced by the glue pudding forming machine directly enters the glue pudding forming device, the glue pudding with the support is integrally placed in the forming lower mold after being conveyed by the conveying belt and transferred by the transferring part, and the whole box of glue pudding can be formed by pressing the forming upper mold, so that the defects of low forming speed and difficulty in demolding of the existing forming equipment are overcome; and secondary deformation of the formed product caused by secondary transfer can be avoided.

The invention relates to the technical field of food processing, in particular to a steamed stuffed bun containing rumex hanus powder and a production process of the steamed stuffed bun. In order to solve the technical problem, the technical scheme provided by the invention is as follows: the steamed stuffed bun containing the rumex hanus powder is prepared by mixing the following raw materials by weight: 80-160kg of wheat flour, 1-7kg of rumex hanus powder, 400-800g of high-activity dry yeast and 180-240g of dietary alkali. The rumex hanus steamed stuffed bun has the beneficial effects that the rumex hanus steamed stuffed bun is rich in nutrition: by adding rumex hanus powder, various nutritional ingredients of rumex hanus are blended into the steamed stuffed bun, so that the nutritional value of the steamed stuffed bun is greatly improved, and the requirements of consumers on healthy diet are met; the reasonable raw material ratio and the standard production process ensure that the steamed stuffed bun has good taste and texture, not only keeps the softness of the traditional steamed stuffed bun, but also is endowed with unique flavor; all links in the production process are strictly controlled, and the quality stability of steamed stuffed bun products is ensured from raw material treatment to finished product packaging.

The invention discloses high-throughput continuous switching food 3D printing equipment and a printing method.The equipment comprises a machine body, the machine body is provided with a movable printing platform and a movable printing assembly, the printing assembly comprises array type printing nozzles, and the array type printing nozzles comprise a plurality of printing nozzles arranged in an array mode; each printing nozzle is connected with a plurality of material barrels through a plurality of connecting pipes, the material barrels are used for containing printing materials, and each material barrel is connected with an air pressure output control unit and an air pressure valve through a conveying guide pipe. An array type multi-printing-nozzle printing mode is used, the three-dimensional motion process and an air pressure control unit are controlled through image pixel information, and combined manufacturing of the same printed product through multiple printing nozzles and respective manufacturing of different products through the multiple printing nozzles are achieved in combination with a reduction and compensation printing scheme in the printing process; and compared with the continuous switching 3D printing process of a single printing nozzle, the printing flux is improved by multiple equal to the number of the array type printing nozzles.

The invention discloses a preserved egg pickling tank body with an egg turning function, and belongs to the technical field of preserved egg pickling, the preserved egg pickling tank body comprises a pickling tank, the top of the pickling tank is provided with a sealing cover, the bottom of the sealing cover is slidably provided with egg placing racks, and an inner cavity of each egg placing rack is provided with a plurality of inclined plates forming an inclined channel; a rectangular hole is formed in the end, close to the bottom of the egg placing frame, of the inclined plate, a locking structure used for locking the egg placing frame is installed at the bottom of the sealing cover, observation holes and egg taking holes corresponding to the inclined channels are formed in the two sides of the egg placing frame respectively, stop rods are installed at the positions, located at the egg taking holes, of the egg placing frame, and a first through hole and a second through hole are formed in the egg placing frame and the inclined plate respectively. A film coating channel is formed in the bottom of the egg placing frame, a push plate is slidably installed in the film coating channel, a top plate is installed at an egg placing opening in the top of the egg placing frame, and a magnetic check block is arranged at an egg outlet in the bottom of the side face of the egg placing frame. According to the preserved duck egg pickling device, the preserved duck egg pickling efficiency can be improved, the operation process is optimized, and the manpower demand and the operation difficulty are reduced.

The present invention relates to a method of making a frozen or refrigerated food product, comprising combining a first food component with at least a second food component to produce the frozen or refrigerated food product, the first food component comprising extruded pieces that include protein granules with an average size greater than 75µm within a protein matrix comprising a protein matrix disruptive ingredient forming a protein matrix composition having a protein content of from about 10% to about 65% by weight, a moisture content of from about 25% to about 55% by weight and an oil content of from about 1% to about 15% by weight, the oil being substantially uniformly distributed throughout the extruded pieces, wherein the method comprises: processing the protein matrix composition under extrusion conditions comprising a specific mechanical energy (SME) of from about 8 Wh / kg to about 100 Wh / kg, a die pressure of from about 150 PSI to about 1000 PSI, and a die temperature of from about 200 °F to about 350 °F.

The utility model discloses a processing device for crispy young pigeons in the technical field of cooking devices, which comprises a box body, a control mechanism is arranged on one side of the box body, a spraying device and a return water collecting bin are arranged on the other side of the box body, a pulp hanging bin is arranged in the box body between the control mechanism and the spraying device, and a motor is arranged at the top of the box body. The output shaft end of the motor is in transmission connection with a rotating shaft towards the interior of the box body, a suspension frame is arranged at the lower end of the rotating shaft, a plurality of hooks are arranged on the suspension frame, a spraying pipe and an air drying device are arranged on the upper portion of the slurry hanging bin, the spraying pipe is connected into the spraying device through a pipeline, and a water collecting disc is arranged at the bottom of the slurry hanging bin and connected into the return water collecting bin through a return water pipe. According to the device, the air drying device can be started for air drying after the young pigeons are coated with pulp, the transfer link is omitted, the operation process is reduced, the fan drying speed is high, and the making efficiency is improved; the device is simple in structure, easy and convenient to operate, controllable, easy to master, capable of reducing the labor burden and suitable for being used in the processing procedure of large-scale crispy young pigeons.

The present application provides a kind of variable color 3D printing material based on inulin complex, the variable color 3D printing material includes inulin, calcium salt, magnesium salt and zinc salt.The variable color 3D printing material of the present application significantly improves the gelation performance of pure inulin, greatly shortens its gelation time, significantly improves the 3D printing formability, printing precision and water holding capacity of pure inulin gel, has rich variable color and color stability.

The invention relates to an integrated high-efficiency konjac shreds knotting machine. The machine comprises a machine body. A knotting seat is arranged in the machine body. A conveying frame, a finished product output conveyor belt and a knotting manipulator mechanism are arranged on the knotting seat. A konjac shreds input belt, a conveying roller, a cutting mechanism and a knotting auxiliary mechanism are arranged on the conveying frame in order from top to bottom. The knotting manipulator mechanism is located at the front side of the knotting auxiliary mechanism. The konjac shreds input belt is located at the lower side of the knotting auxiliary mechanism. A spraying roller abutting against the conveying roller is arranged at the front side of the conveying roller. An arc groove is provided in the middle of the outer wall of the spraying roller in an annular shape. A mounting shaft is fixedly connected to the conveying frame. The spraying roller is rotatably sleeved on the mounting shaft. An annular cavity is provided in the middle of the inner wall of the spraying roller corresponding to the arc groove. The spraying roller is provided with a plurality of spraying holes penetrating into the annular cavity on the arc groove. An infusion channel penetrating from one end of the spraying roller to the annular cavity is provided in the mounting shaft. The invention can spray additives on the konjac shreds and perform knotting operations, thereby improving efficiency and saving costs.

Improvements in batter coating machines for automatic food process lines include improvements at least in connection with (1) a variable height adjustment system for the submerging conveyor, (2) a batter mixing tank for mixing fresh batter, (3) a viscosity management system, (4) a batter pool leveling system, a (5) a dual batter pump and three-way valve system for pumping fresh batter or for recirculation, (6) a ‘waste’ conveyor for removing ‘waste’ material (albeit still food grade) from the main batter pool, (7) an auxiliary accurate feed machine of dry ingredients and wet ingredients (presumably water, but other things like milk or egg whites and so on are not excluded), and the like.

The present invention relates to a printing operating system for a 3D object containing CBD, the system providing a printing operating method for a 3D object, whereby CBD-containing food, such as coffee, juice, syrup, sauce, ice cream, yogurt, chocolate, cookies, candy, etc., or CBD-containing products using a fluid, such as candles, soaps, cosmetics, oils, etc., are provided by being printed into various and distinctive shapes catering to consumer preferences, while quantitative control and verification are enabled so that the 3D object contains an amount of CBD which is legally allowed in each country. The system implements a teleportation concept-based drug delivery method enabling contactless remote diagnosis and, at the same time, delivery of drugs such as CBD in an emergency situation such as the prevalence of coronaviruses (such as COVID-19) or various infectious diseases.

The invention relates to a counter-ion adsorption high-voltage electrostatic spraying device and application thereof to preparation of a food sugar coating, and belongs to the technical field of equipment machinery and food processing. The device comprises a material conveying system, a high-voltage electrostatic spraying system, a sugar liquid supply system, a gas supply system, a sugar liquid recovery system, a microwave vacuum drying system and a control cabinet, the sugar liquid supply system and the gas supply system are both connected with the high-voltage electrostatic spraying system, the material conveying system is arranged below the high-voltage electrostatic spraying system, the material conveying system is connected with the microwave vacuum drying system, and the sugar liquid recovery system is further arranged below the material conveying system; the above systems are all controlled by a control cabinet. Through pulse switching of a high-voltage electrostatic field and a sugar liquid material, counter-ion charge accumulation of sprayed sugar liquid is realized, namely, positive charge sugar liquid (chitosan and the like) and negative charge sugar liquid (Arabic gum, carrageenan and the like) are alternately sprayed under the high-voltage electrostatic field, so that electrostatic adsorption and directional deposition of the sugar liquid on the surface of food are realized.

The invention discloses a 3D printing multifunctional nozzle switching device equipped with a color mixing system. A material spraying part and a feeding part are arranged at the two ends of a multi-channel spray head respectively, a public channel communicating the feeding part with the material spraying part is formed in the multi-channel spray head, a plurality of nozzles are formed in the material spraying part, functional nozzles are connected to the nozzles, and the color mixing system is arranged on the multi-channel spray head. The feeding part is provided with a plurality of feeding ports, the feeding ports are connected with external material sources respectively, and different material sources enter the public channel through the feeding ports and are sprayed out through nozzles with different functions on the nozzles; the nozzle adjusting mechanism is installed at the end, close to the feeding part, of the multi-channel nozzle, and the output end of the nozzle adjusting mechanism is connected with the material spraying part and the feeding part and adjusts the communicating state of the nozzle, the feeding port and the public channel. A plurality of inlets and an outlet are formed in the multi-pigment mixing assembly, the multiple inlets are connected with external pigment sources respectively, the outlet is connected with a feeding port of the feeding part and provides a multi-color mixture for the multi-channel spray head, and printing is convenient, controllability is high, and later maintenance is convenient.

The invention discloses a marinated goose oil injection device which comprises an oil injector and further comprises a vertically-arranged tower body, the oil injector is arranged at the bottom of the tower body, an inner cavity of the tower body is filled with oil mist sprayed by the oil injector from bottom to top, and when a marinated goose is placed in the inner cavity of the tower body, the oil mist is attached to the surface of the marinated goose. Preferably, the oil sprayer adopts an ultrasonic atomizer. According to the invention, the working efficiency of uniformly coating the surface of the marinated goose with oil is remarkably improved, equipment for uniformly coating the surface of the marinated goose with oil is greatly simplified, the occupied space is remarkably reduced, uniform oil coating can be easily realized for a long time, the operation is very convenient, and oil waste can be remarkably reduced.

The invention discloses a multi-layer multi-release metagen composition and application thereof in quickly promoting defecation, lubricating intestinal tracts, relieving intestinal problems such as flatulence, stomachache, diarrhea, constipation, irritable bowel syndrome and inflammatory bowel disease, maintaining intestinal flora balance, repairing intestinal tracts, repairing intestinal mucosa health, relieving dyspepsia and improving gastrointestinal functions.