2212results about "Food ingredients" patented technology

The invention discloses a low-energy-consumption nitrogen-charging grain storage system and method, and relates to the field of nitrogen-charging grain storage. The method comprises the steps that compressed air is sequentially introduced into a filter set, a drying machine and a micro-oil adsorber to be purified and dried; stripping oxygen O2 molecules and water H2O molecules in the air by using a carbon molecular sieve pressure swing adsorption tower to obtain nitrogen N2 molecular gas; inputting nitrogen N2 molecular gas into a cold drying system, and cooling to a preset temperature range; detecting whether the concentration of the output nitrogen N2 molecular gas meets a preset concentration range or not by using an oxygen analyzer; and when the detected N2 molecular gas concentration of the nitrogen is lower than the lower limit of the preset concentration range, starting a circulating pump to suck the mixed gas in the closed warehouse to the carbon molecular sieve pressure swing adsorption tower for adsorption and nitrogen production again until the N2 molecular gas concentration of the output nitrogen meets the preset concentration range. Aiming at the problem that the nitrogen concentration in nitrogen-filled grain storage is difficult to accurately control in the prior art, accurate control of the nitrogen concentration and yield is realized.

The invention provides an easy-to-swallow nutrition-enriched plant-based protein food and a preparation method thereof, the plant-based protein food comprises a mixed protein solution and edible oil, and the mixed protein solution comprises walnut protein, soybean protein isolate, alfalfa protein and egg white protein. The preparation method of the plant-based protein food comprises the following steps: preparing a high-protein emulsion from a mixed protein solution and edible oil and fat, preparing emulsion gel from the high-protein emulsion, and performing 3D printing by adopting the emulsion gel. According to the easy-to-swallow type nutrition-enriched plant-based protein food disclosed by the invention, four proteins are compounded, the nutritional value of the food is improved through the synergistic effect, the protein content is increased, amino acid compounding is realized, and meanwhile, the rheological property and extrusion property of 3D printing after protein compounding are improved, so that the printed food can be suitable for 3D printing and also can be used for 3D printing. The food can also be applied to old people with dysphagia, and meets the requirements of daily nutrition intake and easy swallowing.

The embodiment of the invention provides a fruit and vegetable ripening acceleration system and a fruit and vegetable ripening acceleration method, which are used for realizing stable and controllable ripening acceleration of fruits and vegetables in a transportation process. The method comprises the steps that when the fruit and vegetable ripening acceleration system is started, a current ripening acceleration mode of fruit and vegetable ripening acceleration operation is determined; wherein the current ripening mode comprises a preset temperature range, a preset ethylene concentration range and an EC fan strategy; acquiring a real-time temperature value, a real-time ethylene concentration value and transportation time for transporting fruits and vegetables in the refrigerated container; and according to the transportation time, the real-time temperature value, the real-time ethylene concentration value, a preset temperature range, a preset ethylene concentration range and an EC fan strategy, a temperature regulation and control system, an ethylene regulation and control system and an EC fan are controlled through a main control system, so that the temperature value of the output end in the refrigerated container meets the preset temperature range. The ethylene concentration value of the output end in the refrigerated container meets a preset ethylene concentration range.

The invention relates to a novel thaumatin mutant as well as a preparation method and application thereof. The invention provides a thaumatin mutant. The thaumatin mutant comprises an amino acid sequence of SEQ ID NO: 5 and a 6His tag sequence. The invention also provides a construction method of pichia pastoris engineering bacteria for expressing the thaumatin mutant and a preparation method of the thaumatin mutant. The inventor constructs a novel thaumatin mutant through genetic engineering, and large-scale expression of the thaumatin mutant is realized by using a pichia pastoris expression system. Sensory evaluation proves that the novel thaumatin mutant has high sweetness, and his-tag has little influence on the sweetness of protein. Stable isotope labeling of the novel thaumatin mutant is realized through a stable isotope labeling technology and adjustment of culture medium conditions. A 1H-15N HSQC spectrogram is utilized to prove that the his-tag basically has no influence on the protein conformation.

Pet food compositions and methods for treating, inhibiting, reducing the severity of, or preventing diarrhea or constipation, improving stool characteristics, improving stooling behavior, and / or improving quality of life in a companion animal are disclosed. The pet food compositions may include psyllium or a derivative thereof, a polyphenol source, a high solubility fiber source, and a low solubility fiber source. The method may include administering an effective amount of the pet food composition to the companion animal in need thereof.

The invention discloses a feed additive for relieving animal mycotoxin poisoning and a preparation method thereof. The feed additive comprises the following components in parts by weight: 25-30 parts of attapulgite, 25-30 parts of montmorillonite, 25-30 parts of yeast cell walls, 2-5 parts of vitamin E, 5-10 parts of taurine and 5-10 parts of lipoic acid. The feed additive disclosed by the invention can be used for remarkably improving the harm problem of mycotoxin in the livestock and poultry breeding production process and reducing the economic loss of livestock and poultry farmers caused by the mycotoxin pollution of the feed.

The invention discloses saccharomyces cerevisiae FNFHSc18 and application thereof, and belongs to the technical field of microorganisms. On one hand, the invention provides a saccharomyces cerevisiae engineering strain FNFHSc18 for synthesizing immune nutrients-beta-carotene and astaxanthin, and the preservation number of the saccharomyces cerevisiae engineering strain is CGMCC (China General Microbiological Culture Collection Center) No.24838; on the other hand, the invention provides application of the saccharomyces cerevisiae, the strain takes soybean meal as a solid state fermentation substrate, the content of crude protein and amino acid of the obtained product fermented soybean meal is remarkably increased, anti-nutritional factors such as oligosaccharide and urease are greatly reduced, more importantly, the fermented soybean meal is rich in beta-carotene and astaxanthin, and the content of the beta-carotene and the astaxanthin is greatly reduced. The soybean meal protein obtains new functional immune nutrition, so that the overall nutritional value of the soybean meal is improved, and the soybean meal reaches a leading level in the field of developing functional fermented soybean meal by utilizing saccharomyces cerevisiae.

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 invention relates to the technical field of agricultural product preservation, and particularly discloses an ethylene-gas-based accurate mango ripening method which specifically comprises the following steps: cleaning and sorting, ultrasonic degumming, bacteriostasis and preservation, packaging, ripening treatment and delivery from a warehouse. Wherein the cleanliness of the surfaces of the mangoes is improved by adopting a degumming agent in cooperation with ultrasonic waves, and gummosis is prevented from damaging the mangoes while the gummosis is more sensitive to ethylene gas for subsequent ripening; the plasma citric acid solution is used for treating mango to activate cells in vivo, so that the respiration in the mango ripening process is enhanced, and the ethylene peak is advanced to promote the ripening process; the terahertz electromagnetic wave technology can enable cells to form an ordered state, so that the consistency of cells in different parts of the fruits in response to ethylene ripening acceleration is improved, and uniform ripening of mangoes is promoted; according to the method, gas ethylene is used for ripening treatment, the food safety risk of traditional ethephon residues can be reduced, and the ripening commodity rate is increased.

Disclosed is preparation of dual cross-linked zein-carboxymethyl chitosan nanoparticles for improving the thermal stability of polyphenol. After covalently cross-linked zein, tannic acid is used to prepare tannic acid cross-linked zein-carboxymethyl chitosan nanoparticles loaded with quercetin, Ca2+ is then added to increase a degree of crosslinking between the tannic acid and the carboxymethyl chitosan, as well as between molecules of the carboxymethyl chitosan in the zein nanoparticles to make the structure tighter, such that structural stability of the nanoparticles can be maintained during the thermal processing after the nanoparticles are formed, the quercetin encapsulated inside is protected well, and a retention rate of quercetin during the thermal processing is improved. The method provided in the present disclosure is simple, green, pollution-free and low energy consumption, and the prepared nanoparticles can improve the thermal stability of quercetin, and can be used as a natural additive for thermal processing of food.

According to the fruit and vegetable fresh-keeping method of the refrigeration equipment provided by the invention, the respiration rates are graded, and the oxygen concentration is adjusted according to the weight ratios of fruits and vegetables in the fresh-keeping chamber at different respiration rates after the fruits and vegetables are put into or taken out of the fresh-keeping chamber, so that the fruits and vegetables in the fresh-keeping chamber can be stored in an environment with proper oxygen concentration; the problem that in the prior art, modified atmosphere fresh-keeping gas is wasted is solved.

The invention belongs to the technical field of surimi products, and discloses a method for improving the freezing storage stability of frozen low-salt surimi products. The method comprises the following steps: S1, adding polysaccharide, sodium chloride and water into fish meat, and chopping to obtain low-salt minced fish; s2, performing sausage filling treatment on the low-salt surimi, and then performing ultrasonic treatment, curing treatment, cooling and freezing storage under a heating condition to obtain frozen low-salt surimi; the polysaccharide is more than one of curdlan, chitosan and kappa-carrageenan; the ultrasonic treatment conditions are as follows: the power of ultrasonic waves is 200-600W, and the ultrasonic treatment time is 10-30 minutes. According to the method disclosed by the invention, under the condition that the salt is reduced by 50%, not only can the gel quality of the low-salt surimi product be improved, but also the quality deterioration caused by temperature fluctuation can be improved, and the freezing storage stability of the frozen low-salt surimi product is remarkably improved.

The present invention pertains to an improved process for production of nutritional products, such as e.g. infant formulas, containing milk protein and milk saccharide. The invention is particularly useful for the production of demineralized nutritional products and provides both the final nutritional product as well as milk saccharide-containing milk protein serum ingredients useful for the production of such nutritional products.

The present disclosure relates to parenteral nutritional formulations, including ready-to-use parenteral nutrition formulations. More particularly, the present disclosure is directed to lipid formulations or emulsions and multi-chamber containers comprising same, wherein the lipid emulsion contains glycerophosphorylcholine as a choline source. The present disclosure further relates to methods of providing choline to a patient in need of parenteral nutrition and methods of avoiding and / or treating choline deficiency and liver damage.

The invention discloses a method for removing fishy smell of minced fillet and improving gel characteristics based on an electric field effect and application of the method, and relates to the technical field of production of minced fillet products. Comprising the following steps: treating surimi rinsing wastewater by utilizing a low-voltage direct-current electric field to obtain rinsing recovery liquid; rinsing the fresh surimi by using the rinsing recovery liquid, and introducing nitrogen microbubbles in the rinsing process to make full contact with the surimi; and rinsing with clear water, and dehydrating to finish the treatment. According to the method disclosed by the invention, the rinsing recovery liquid treated by the electric field is selected and has a synergistic effect with the introduced nitrogen microbubbles, so that the myofibrillar protein content and the moisture content of the rinsed minced fillet are relatively high, and the fat content and fishy smell substances are obviously reduced; the gel strength of the final gel product reaches 493.03 g.cm and meets the 3A-grade surimi standard (the gel strength is greater than or equal to 400 g.cm), and the quality, color and flavor of the surimi gel are effectively improved; the method is simple to operate, high in efficiency and suitable for industrial production.

The invention discloses a blueberry flavor jam processing device which comprises a concentration tank body and a sealing cover, the sealing cover and the concentration tank body are connected through two telescopic assemblies which are symmetrically arranged left and right, so that the sealing cover can move up and down relative to the concentration tank body; a feeding pipe extending into the concentration tank body is rotationally connected to the sealing cover in a penetrating manner, the feeding pipe is driven by a first driving motor to rotate, a filtering assembly is mounted in the feeding pipe, and a stirring assembly extending into the concentration tank body is mounted on the sealing cover; the stirring assembly rotates and moves up and down to stir blueberry jam, a clamping cavity is formed in the concentration tank body, and a circulating heating assembly communicating with the clamping cavity is installed on the concentration tank body. The blueberry flavor jam production line is reasonable in structural design, efficient and high-quality production of blueberry flavor jam can be achieved, market requirements are met, and meanwhile the quality and safety of products are guaranteed.

The invention discloses saccharomyces cerevisiae MBPSc21 and application thereof, and belongs to the technical field of microorganisms. On one hand, the invention provides a saccharomyces cerevisiae engineering strain MBPSc21 for expressing immune nutrient-beta-carotene, and the preservation number of the saccharomyces cerevisiae engineering strain MBPSc21 is CGMCC No.32663; on the other hand, the invention provides application of the saccharomyces cerevisiae, the strain takes soybean meal as a solid-state fermentation substrate, the crude protein content of the obtained product fermented soybean meal is remarkably increased, anti-nutritional factors such as oligosaccharide and urease are greatly reduced, more importantly, the fermented soybean meal is rich in beta-carotene, and the content of the beta-carotene is reduced. The soybean meal protein is endowed with new functional immune nutrition, so that the overall nutritional value of the soybean meal is improved, and a leading level is achieved in the field of developing functional fermented soybean meal by utilizing saccharomyces cerevisiae.

The invention discloses a method for regulating and controlling the flowering phase of corn and application of the method, and belongs to the field of plant biotechnology breeding. According to the novel flowering phase regulation gene ZmDB6 provided by the invention, after mutation, the ZmDB6 has a phenotype with early flowering phase and reduced leaf number, the flowering phase is properly advanced, the other agronomic traits are not greatly changed, the planting range can be expanded, the multiple cropping index can be improved, the high-temperature harm in the tasseling and flowering phase can be effectively reduced, and the yield of the tasseling and flowering phase can be improved. Probabilities of early frost damage in a pustulation period, preharvest sprouting in a rainy season in a mature period, late-period pest and disease damage and the like are greatly improved, and the ZmDB6 gene and the mutant thereof provided by the invention have huge application potential in the aspect of regulating and controlling breeding in a proper flowering period of the corn.

The invention discloses a cleaning control method and device for fruits and vegetables before quick freezing, and relates to the technical field of food processing pretreatment. The method comprises the following steps: firstly, analyzing types and pollution levels of fruits and vegetables by utilizing an intelligent visual detection system, and dynamically generating a personalized cleaning strategy by a central control system; in the collaborative cleaning process according to the strategy, real-time monitoring is carried out through turbidity, ORP and other water quality sensors at the same time, closed-loop feedback control is formed, and dynamic adjustment and intelligent terminal point judgment are achieved. The device mainly comprises a feeding and conveying device, an intelligent visual detection system, a cleaning tank with a built-in draining basket and a lifting mechanism, an ultrasonic generating device, an ozone nano bubble generating device and a central control system. According to the invention, artificial intelligence perception, a multi-dimensional collaborative cleaning technology and closed-loop feedback control are fused, the contradictions of incomplete cleaning, easy damage to fruits and vegetables and large resource consumption in the prior art are solved, and high-efficiency, low-loss and energy-saving intelligent precise cleaning is realized.

The invention discloses a preparation method of a mycotoxin degrading enzyme intelligent slow-release feed additive, and relates to the technical field of feed additive production, a double-emulsion embedding technology is adopted, enzyme is embedded in a multi-layer shell composed of chitosan, sodium alginate and an enteric polymer Eudragit S100, and then Ca < 2 + > ion cross-linking solidification is performed to obtain the mycotoxin degrading enzyme intelligent slow-release feed additive. And finally, freeze-drying or spray-drying to obtain the core-shell structure microcapsule. The obtained microcapsules are compounded with functional carriers such as yeast cell walls, sodium aluminosilicate, mannan oligosaccharide, talcum powder and the like to prepare finished products which can be directly added into various feeds. The release rate of the additive in simulated gastric juice with the pH value of 2.0 for 4 hours is lower than 15%, the release rate of the additive in simulated intestinal juice with the pH value of 6.8 for 6 hours exceeds 90%, the enzyme activity can be effectively protected, and targeted release of intestinal tracts is achieved; meanwhile, the compound carrier has a synergistic adsorption effect on various mycotoxins, and the degradation rates of aflatoxin B1, zearalenone and ochratoxin A in an in-vitro experiment respectively reach 87% or above.

Disclosed herein are compositions of matter suitable for use in foods, feeds, pharmaceuticals and cosmetic care products, the compositions of matter comprising a retinoid component and fermentation residues thereof. In embodiments, the retinoid component is present in a weight ratio relative to the fermentation residue of 4: 1 or greater, where the retinoid contains cis-isomer and trans-isomer, where the cis-isomer is present in an amount of less than 3% by weight relative to the entire isomer mixture. Preferably, the composition is bio-based. Also described are biotechnological methods for producing the compositions otherwise described, as well as additional methods for processing such compositions into more stable, more commercially acceptable forms. Finally, foods, feeds, pharmaceuticals, and cosmetic care products incorporating the compositions described herein are also disclosed.

The present invention provides a fermented beef jerky and a preparation method thereof, which relates to the technical field of food processing. The preparation method of the fermented beef jerky of the present invention includes processes such as beef pretreatment, enzymatic hydrolysis, low-temperature pickling, and ripening. Through reasonable enzymatic hydrolysis and fermentation processes, the present invention prepares a fermented beef jerky with rich nutrition, complete color, aroma, and taste.

The invention discloses a soy sauce processing method using low-temperature heat sink, which solves the problem of loss of amino acid nitrogen due to precipitation of a large amount of impurities from crude oil semi-finished products in the existing heat sink process, and comprises the following steps: (1) heating and sterilizing: heating and sterilizing crude oil to obtain sterilized crude oil semi-finished products; (2) heat sink: cooling the sterilized crude oil semi-finished product to 30-40 DEG C, and pumping the sterilized crude oil semi-finished product into a closed heat sink tank for heat sink; the heat sink adopts the operation of graded oil pumping, specifically, when the heat sink time reaches 2-3 days, oil pumping is carried out from the middle of a heat sink tank according to 80% of the volume of the heat sink tank, the remaining 20% of the heat sink tank continues to be left in the heat sink tank, then the sterilized semi-finished product is pumped into the heat sink tank according to 80% of the volume of the heat sink tank till the tank is full, heat sink continues for 2-3 days, then 95% of oil is pumped, and the remaining 5% of the material in the heat sink tank is treated as foots; (3) filtering: filtering the heat sink crude oil semi-finished product to obtain a soy sauce semi-finished product; and (4) blending: blending the semi-finished soy sauce to obtain a finished soy sauce.

The invention discloses a method for inhibiting production of vomitoxin from bacillus cereus, which is characterized in that isoleucine is added into a substance needing to inhibit production of vomitoxin from bacillus cereus, preferably 5-20mM of isoleucine is added. According to the present invention, the content of the toxin is detected through the liquid chromatography-mass spectrometry, and the cytotoxicity experiment verification results show that the isoleucine can significantly inhibit the synthesis of the vomitoxin of the bacillus cereus in the culture medium and the matrix, and can effectively reduce the toxic effect of the toxin on HeLa cells; the invention provides a safe and efficient biological control means which is suitable for various food systems such as starch food, dairy products, meat products and the like. Isoleucine can be used as a novel non-toxic and harmless food additive and is low in cost; the use method is simple, the output of vomitoxin can be reduced by directly adding a trace amount of isoleucine, and the food flavor is not affected.

The invention provides clarified defatted coconut milk, a preparation method thereof and application of the clarified defatted coconut milk in tea beverages. The preparation method of the degreased coconut milk comprises the following steps: S1, crushing and squeezing coconut meat to obtain coconut milk; s2, the coconut milk is filtered and centrifuged, a grease layer and an insoluble substance layer are removed, and degreased coconut milk is obtained; s3, sequentially adding pectinase and protease into the degreased coconut milk for enzymolysis, and filtering to obtain filtered pulp; and S4, adding a compound enzyme preparation into the filtered slurry, carrying out ultrasonic treatment, enzyme deactivation and filtration, centrifuging the filtrate, taking a clear juice layer, and filtering to obtain the clarified degreased coconut milk. According to the method, coconut pulp is taken from coconuts with proper fruit age and is juiced to prepare the coconut milk, and then proper filtration, clarification and centrifugal extraction conditions are combined, so that carbohydrates in the coconut milk can be better reserved, and substances such as protein and pectin in the coconut milk can be effectively removed or degraded, so that the degreased coconut milk becomes clear, and the quality of the coconut milk is improved. And turbidity or precipitation can be effectively avoided after the defatted coconut milk tea beverage is compounded.

The invention belongs to the field of food additives-compound coating agents and medicine solid preparation thin film coating premixing agents, and relates to a preparation method of a solid dispersion and a water-based gastric-soluble efficient moisture-proof coating composition containing the solid dispersion. According to the solid dispersion provided by the invention, stearic acid and magnesium stearate are selected as indissolvable components, polyglycerol fatty acid ester is used as a surfactant, hydroxypropyl methylcellulose / hydroxy propyl cellulose / sodium alginate is used as a carrier, and a grinding process is combined to treat the raw materials, so that a good synergistic effect is formed among the components; and the solid dispersion which can be stably amorphized is prepared. Tests find that the content of insoluble components in the prepared solid dispersion is obviously improved unexpectedly, and a coating composition of a carrier containing the solid dispersion has extremely excellent moisture resistance after film formation.

The invention discloses a preparation method of gelatinized euphausia superba oil microcapsules, which comprises the following steps: selecting glycerol laurate as an emulsifier, mixing and stirring the glycerol laurate and euphausia superba oil, standing to obtain oleogel, mixing the oleogel as a core material with a wall material consisting of a mixture of concentrated milk protein, whey powder and corn syrup to prepare an emulsion, and preparing the gelatinized euphausia superba oil microcapsules. And preparing the gelatinized euphausia superba oil microcapsule by adopting a spray drying method. The gelatinized microcapsule prepared by the method disclosed by the invention is relatively uniform in distribution, relatively smooth in capsule body surface and relatively complete in capsule wall, and the euphausia superba oil can be well embedded by a wall material to present a one-capsule multi-core structure. The gelated euphausia superba oil microcapsule has good compactness, can effectively mask the bad smell of the euphausia superba oil, and improves the sensory performance of the euphausia superba oil.

The invention discloses a preparation method of a freeze-dried instant rice composite additive, which is characterized by comprising the following preparation steps: step (1), soaking washed raw material rice in trehalose solutions with different concentrations, and continuously stirring in a constant-temperature water bath state to obtain raw material rice treated by the trehalose solutions with different concentrations, the preparation method comprises the following steps: (1) washing raw material rice, then cooking, dipping and braising rice, and then carrying out vacuum freeze drying, and (2) soaking the washed raw material rice in glutaminase solutions with different concentrations. The rehydration performance and sensory quality of the freeze-dried rice are researched by compounding trehalose, glutaminase and beta-amylase additives in different proportions; the compound ratio of trehalose, glutaminase and beta-amylase compound additives with better sensory quality is selected by selecting the compound ratio of the trehalose, glutaminase and beta-amylase compound additives with better sensory quality, so that the freeze-dried rice with better sensory quality can be prepared, the components are green and safe, the operation is simple, and the effect is better when the compound additives are applied to the freeze-dried rice.

The invention discloses a preparation method of rebaudioside D and rebaudioside M and an application of beta-1, 2-glucosyltransferase in the rebaudioside D and rebaudioside M. The beta-1, 2-glucosyltransferase has an amino acid sequence as shown in SEQ ID NO: 4, or has a mutant amino acid sequence which has at least 99% sequence identity compared with the amino acid sequence as shown in SEQ ID NO: 4. According to the invention, the yield of an intermediate product rebaudioside D when the beta-1, 2-glucosyltransferase catalyzes rebaudioside A to generate rebaudioside M is improved, and the yield of a final product rebaudioside M is correspondingly improved.

The invention provides a surface impurity cleaning device for kelp treatment and a treatment process, and relates to the technical field of kelp impurity cleaning.The surface impurity cleaning device comprises a cleaning water tank and a transversely-arranged rotating shaft, an L-shaped driving rod is welded to the position, close to a swing rod, of a transversely-arranged supporting rod, and the rod section, away from the transversely-arranged rotating shaft, of the L-shaped driving rod is of an arc-shaped structure; the rod section and the transverse rotating shaft are concentrically arranged; semicircular driving rings which are concentric with the transverse rotating shafts are welded to the parts, close to the L-shaped driving rods, of the two transverse supporting rods, and a row of tooth pieces are arranged on the peripheries of the semicircular driving rings; two swing driving rods are symmetrically welded to the driving rotating shaft, and two pull rods are rotationally connected between the two swing driving rods and the feeding rake frame. The feeding harrow frame is directly installed on the swing rod in a sliding mode, when the feeding harrow frame swings back along with the swing rod, the feeding harrow frame can automatically move upwards to the sliding vacancy and automatically slide downwards to reset when the feeding harrow frame swings back to the maximum amplitude, the amplitude of the feeding harrow frame striding over kelp is large when the feeding harrow frame swings back, and forward pushing conveying efficiency of the kelp is improved.