1479results about "Food coating" patented technology

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 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 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.

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.

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 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.

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 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 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.

The utility model discloses a seasoning device for an automatic production line of spicy strips, which belongs to the technical field of automatic production of the spicy strips and comprises a mounting box, a seasoning roller and a rotating roller. The seasoning roller and the rotating roller are distributed up and down and rotate relatively; a material collecting groove is formed in the bottom of the mounting box, and a seasoning cavity is formed in the upper end; the seasoning roller is arranged in the seasoning cavity; a discharge hole is formed in the side edge of the seasoning cavity; the seasoning cavity is communicated with a feeding pipe; a gap between the discharge hole and the rotating roller forms a passage through which spicy strips pass; brushes or blades are distributed on the surface of the seasoning roller. On the premise that the spicy strips do not need to be cut off, continuous seasoning processing of the ultra-long spicy strips can be achieved.

The invention discloses a beta-alanine sustained release preparation, the sustained release preparation takes beta-alanine as a core material and a non-allergen wall material as an embedding material, and the non-allergen wall material is pea protein and / or ethyl cellulose. The sustained-release preparation disclosed by the invention is appropriate in release rate, not only can effectively relieve side effects generated after taking beta-alanine, but also can meet the health-care function of improving athletic ability in a short time, so that the beta-alanine sustained-release preparation disclosed by the invention can be widely applied to foods and / or health-care products.

The utility model discloses a sauce smearing device for cooked food processing, and relates to the technical field of food processing, a reciprocating smearing and stirring mechanism comprises two connecting plates and a machine plate, the two connecting plates and the machine plate are fixedly connected to the bottom of a top plate, a rail groove is fixedly connected between the bottoms of the two connecting plates, and the bottom of the rail groove is fixedly connected with the bottom of the machine plate. A track groove is formed in the machine plate, a sliding connection strip is slidably connected to the inner wall of the track groove, a transmission disc is fixedly connected to the front face of the sliding connection strip, a motor is fixedly connected to the inner wall of the machine plate, and a transmission arm is fixedly connected to the output end of the motor. According to the sauce brushing device, sauce in the sauce groove can be synchronously stirred in a left-right reciprocating mode while cooked food is brushed with the sauce in a left-right reciprocating mode through only one driving part, it is guaranteed that the sauce is evenly smeared, the sauce is brushed and spread on the surface of the cooked food, the sauce is effectively prevented from precipitating and caking, and the uniformity and mobility of the sauce are improved.

Embodiments of the present disclosure relate to systems and methods for holding food products. An example system includes a basket comprising a bottom surface extending between a first sidewall and a second sidewall of the basket. The bottom surface may be rotatable about a first axis extending between the first sidewall and the second sidewall and configured hold a plurality of food products. The bottom surface may comprise a plurality of voids sized to pass material through the bottom surface and oppose movement of the plurality of food products through the bottom surface. The bottom surface may further comprise a locking mechanism configured to prevent rotation of the bottom surface about the first axis in an engaged configuration. The system may include a member configured to transition the locking mechanism from the engaged configuration to a disengaged configuration to enable rotation of the bottom surface about the first axis.

The invention relates to the technical field of food processing, in particular to a preparation device based on making tea into leisure food, which comprises a preparation tank, a filter screen plate is fixedly connected in the preparation tank, the filter screen plate divides the preparation tank into a primary mixing cavity and a mixing cavity from top to bottom, and a primary mixing assembly is arranged in the primary mixing cavity; a mixing assembly is arranged in the mixing cavity and comprises a rotating table, the rotating table is provided with a plurality of layers and is divided into a covering layer, a mixing layer, a tea powder layer, a bottom layer and a supporting table from outside to inside, an adsorption assembly is arranged in the supporting table, a plurality of first stabbing assemblies are arranged on the bottom layer, a top cover is arranged on the covering layer, and a second stabbing assembly is arranged on the inner wall of the top cover. Powder distribution is stabilized through layering of the rotating table and the adsorption assembly, the tea powder concentration gradient is formed, efficient mixing is achieved, the taste is improved, and meanwhile the tea powder mixing device is suitable for preparing leisure food prepared by mixing various tea powder and other raw material powder.

The invention relates to a method for coating a compacted powder cake, in particular for producing a capsule containing beverage powder. The method comprises the following steps: a) providing a compacted powder cake made of a powder containing at least one polysaccharide, b) providing a coating solution made of at least one polysaccharide for coating the compacted powder cake, c) applying the highly viscous coating solution to the compacted powder cake, and d) drying the coated compacted powder cake. The coating solution has a viscosity of between at least 400 mPas and at most 4000 mPas, preferably between 600 and 2500 mPas and particularly preferably between 800 and 1500 mPas, measured using a rheometer. The invention also relates to a capsule for preparing beverages.

The invention relates to the discovery of alternative carriers for adhesion of salt and flavors to popcorn during microwave popping to replace the typical unhealthy solid fat carriers, such as palm oil. Unexpectedly, water can be used as a carrier instead of fats to adhere salt and flavors to the popcorn during microwave popping. Also unexpectedly, MCT oil can be used in extremely low amounts to adhere high levels of salt and flavors to the popcorn kernels during microwave popping without burning or scorching. Thus, MCT oil can be used to replace solid fat carriers, such as palm oil, and create a healthier popcorn, not only by replacing the palm oil with a healthier salt carrier, but also by providing a salt carrier having a lower fat content capable of providing higher salt adhesion.

The invention discloses a food transportation device with an anti-falling mechanism for food processing, and relates to the technical field of food processing. The food conveying device with the anti-falling mechanism for food processing comprises a telescopic base; side baffles are fixedly connected to the two ends of the top of the conveying belt equipment, and fixed baffles are fixedly connected to the top and the bottom of the conveying belt equipment; spherical convex blocks are fixedly connected to the tops of the side baffles, outer rotating shafts are rotatably connected to the interiors of the fixed baffles, inner rotating shafts are rotatably connected to the interiors of the outer rotating shafts, first rotating blocks are fixedly connected to the outer sides of the outer rotating shafts, second rotating blocks are fixedly connected to the outer sides of the inner rotating shafts, and first hydraulic blocks are fixedly connected to the tops of the fixed baffles through fixing frames; the outer side of the first hydraulic block is movably connected with a second spherical protruding block through a transmission piece. When the food conveying device with the anti-falling mechanism for food processing is used, the first rotating block and the second rotating block rotate, and the adhesion phenomenon is reduced.

The nutrient solution conveying device for millet processing comprises a bottom frame, a screening table is arranged above the bottom frame, a plurality of supporting springs are arranged between the screening table and the bottom frame, a screening cavity is formed in the inner side of the screening table, the inner side of the screening cavity is flexibly connected with a screening plate, the inner bottom wall of the screening cavity is obliquely arranged, and the supporting springs are arranged on the screening plate. The screening plate is obliquely arranged, a pesticide spraying box is arranged at the top of one side of the bottom frame, and a nutrient solution conveying mechanism is arranged at the top of the pesticide spraying box. By using the cleaning mechanism, a turbine rotates, the turbine drives an elastic strip, a cleaning arm and a cleaning strip to rotate through a center shaft, the cleaning arm and the cleaning strip can brush a working cavity, a connecting pipe and the inner wall of a first working barrel in the rotating process, water continuously washes the turbine, and the turbine drives a cleaning piece to rotate to brush an inner cavity of a pesticide spraying nozzle; the cavity is prevented from being reduced due to accumulation in the spraying mechanism, and the conveying flow of the nutrient solution is kept stable.

The invention discloses a food uniform sugar scattering device based on reciprocating pushing and conveying line collaboration, the food uniform sugar scattering device comprises a frame body, a conveying mechanism and a sugar scattering mechanism are arranged on the frame body, and the conveying mechanism is used for conveying external food to be subjected to sugar scattering; the sugar scattering mechanism comprises a transfer part, a first groove body and a second groove body are formed in the transfer part, the second groove body is used for allowing external sugar to flow into the first groove body, the sugar scattering device further comprises an adjusting assembly, and the adjusting assembly is used for adjusting the falling position of the sugar discharged by the first groove body or the transfer part relative to external food to be subjected to sugar scattering; the sugar scattering mechanism further comprises a rod body and a driving part used for driving the rod body to move in a reciprocating mode, the rod body is contained in the first groove body, when the rod body pushes out the sugar in the first groove body, the sugar contained in the second groove body is stopped by the side wall of the rod body and cannot fall off, and after the rod body pushes out the sugar and resets, the sugar contained in the second groove body falls into the first groove body. Sugar materials on the surface of food are uniformly distributed, and the production process is efficient and controllable.

The invention relates to the discovery of alternative carriers for adhesion of salt and flavors to popcorn during microwave popping to replace the typical unhealthy solid fat carriers, such as palm oil. Unexpectedly, water can be used as a carrier instead of fats to adhere salt and flavors to the popcorn during microwave popping. Also unexpectedly, MCT oil can be used in extremely low amounts to adhere high levels of salt and flavors to the popcorn kernels during microwave popping. Thus, MCT oil can be used to replace solid fat carriers, such as palm oil, and create a healthier popcorn, not only by replacing the palm oil with a healthier salt carrier, but also by providing a salt carrier having a lower fat content capable of providing higher salt adhesion.

The invention discloses a core injection and molding integrated pastry machine. The pastry machine comprises a pastry machine body provided with a base and a lifting mechanism, and is characterized in that the lifting mechanism comprises a lifting plate, an electric device is fixedly installed on the upper surface of the lifting plate, and a rack capable of being driven by the electric device to move in the vertical direction is connected to the electric device; a gear located beside the rack and meshed with the rack is further installed on the lifting plate through a rotating shaft, an upper mold core injection assembly located on the front side of the gear is fixedly installed on the rotating shaft, a lower mold assembly is arranged on the upper surface of the base, and the upper mold core injection assembly is overturned through rotation of the gear and matched with the lower mold assembly in an aligned mode to achieve compression forming of core injection cakes. The device has the advantages that the lifting mechanism, the overturning of the upper mold core injection assembly and the peristaltic pump are integrated on the same working platform, and the operation path of the mold is optimized through reasonable layout, so that the device is more compact in structure, higher in manufacturing efficiency and suitable for small and medium-sized food production lines or automatic integrated equipment.

An in-line coating machine adapted to coat food products with a particulate coating material has a food products conveyor assembly, a coating device arranged between the inlet and the outlet of the machine, and an excess coating material separation station configured to cause excess coating material to be separated from coated food products in order to recover excess coating material for re-use. An excess coating material recovery conveyor has a bed support and a recovery conveyor run above the bed support. A particulate coating material elevator device receives a portion of the excess coating material from the recovery conveyor and supplies the excess coating material to the coating device for re-use. An elevator device fill assembly along the recovery conveyor is configured to fill the elevator device with recovered excess coating material. Herein a coating material supply unit comprises slide plates which are mounted at an inclination.

A taco shell is produced by applying a plasticizing agent to a targeted region including a base or spine portion of a hard taco shell and lower sections of taco shell sidewalls, thereby softening the targeted region, preferably across a strip width between 16 mm-20 mm, and enabling the sidewalls of the hard taco shell to engage each other without cracking or otherwise breaking the taco shell. As a further result, when the taco shell is bitten, the softened targeted region has some hinging flexibility or pliability which reduces the potential for any crack propagation. Therefore, the structural integrity of the hard taco shell can be better maintained during packaging and while be eaten, resulting in retention of the fillings and less mess. If desired, an anti-migration agent can also be applied to assure containment of the plasticizing agent in the targeted region.

The invention provides low-GI healthy hulless oat premixed dumpling flour without starch-containing wheat flour and a preparation method of the low-GI healthy hulless oat premixed dumpling flour, and belongs to the technical field of food processing. According to the premixed flour, hulless oat flour is used as a main material, buckwheat flour, soybean meal, sesame powder, multiple kinds of protein (soybean protein, vital gluten and egg white protein) and konjaku flour, flaxseed powder, radix puerariae powder, semen cassiae powder and other natural ingredients are matched, and the boiled dumpling wrappers are prepared through the processes of scientific raw material matching, mixing and smashing, drying and the like. The technical problems that dumpling wrappers made of high-proportion hulless oat flour are difficult to form, are not resistant to boiling and are not formed when the wrappers are broken during boiling under the condition that wheat flour containing starch, edible gum and the like are not added are solved, and the formability, the chewiness, the elasticity and the ductility of the dumpling wrappers are remarkably improved. The product has the characteristic of low glycemic content and good processability, and is suitable for diabetics and healthy diet demanders.

The utility model discloses a crystal ball forming equipment, including extrusion device, cut-off device and blanking device, the extrusion device includes the feed part, distribution chamber, quick cooling part and extrusion part that connect and set up in proper order, quick cooling part includes a plurality of feed delivery pipe and wrap the cooling chamber of feed delivery pipe, the cooling chamber circulates the cooling medium, the feed delivery pipe passes through the cutting-off device, the blanking device passes through the cutting-off device, the cutting-off device passes through the cutting-off device, and the extrusion part passes through the cutting-off device. A plurality of extrusion pipes are arranged in the extrusion part, the cutting device comprises a cutter, a cutter shaft and a driving motor, the cutter is installed on the cutter shaft, the cutting edge of the cutter is matched and flush with the outlet ends of the extrusion pipes, the driving motor is used for driving the cutter shaft to rotate, and the discharging device is arranged below the cutting device. And an anti-adhesion device is arranged above the cutter and the outlet end of the extrusion pipe and is used for enabling the cutter and the crystal ball to adhere to an anti-adhesion medium. The adhesion problem of extrusion molding of crystal balls cooked at a high temperature can be solved.

The present disclosure is directed to infused nut, seed, legume, grain or coffee husk compositions and methods of making the same. For example, the present disclosure is directed to methods of fortifying nuts, seeds, legumes, grains and / or coffee husks. In some embodiments, the methods include drying a nut, seed, legume, grain or coffee husk, and infusing the nut, seed, legume, grain or coffee husk with a medium comprising water and one or more supplements. In some embodiments, the one or more supplements include a collagen, collagen derivative, collagen booster, or collagen alternative.