1719results about "Food preservation" patented technology

The invention discloses an antibacterial peptide and antibacterial application thereof. The amino acid sequence of the antibacterial peptide is as shown in SEQ ID No.1, and the C end of the antibacterial peptide is amidated. The antibacterial peptide provided by the invention has the activity of resisting staphylococcus aureus and escherichia coli, and plays a role in inhibiting bacteria by destroying cell membranes. The antibacterial peptide is excellent in antibacterial activity, good in stability and not prone to generating drug resistance, can be used for synthesizing and preparing antibacterial compositions, and has great potential in application in the fields of food and medicine.

A pasteurization control system comprising an adjustment mechanism adapted to adjust a pasteurization parameter; a sensor adapted to sense a pasteurization condition; and a controller coupled to the adjustment mechanism and the sensor. The controller is adapted to initiate the pasteurization process in accordance with a baseline setting for the pasteurization parameter and receive data indicative of the pasteurization condition from the sensor. The controller is further adapted to modify, via the adjustment mechanism, the pasteurization parameter based on a comparison between the data indicative of the pasteurization condition and an expected value for the pasteurization condition.

The utility model discloses experimental equipment for irradiation optimization of mouse feed, which relates to the technical field of feed sterilization and comprises a sterilization machine main body and storage frames, a conveying belt is mounted in the middle of the sterilization machine main body, a blanking plate is mounted on the left side of the conveying belt, and a plurality of storage frames are arranged below the blanking plate. The experimental equipment provided by the utility model has an automatic feed conveying function, after the sterilization machine main body sterilizes and kills mouse feed by utilizing the first radiation unit and the second radiation unit in the sterilization machine main body, the mouse feed can be conveyed into the storage frame and then is transferred to a specified position by utilizing the moving trolley, an operator only needs to control and program the moving trolley, and the operation is convenient. The operation mode that an operator manually transfers the feed is not needed, the automation efficiency of the equipment is improved, the equipment provides different radiation units, which kind of radiation unit is more suitable can be known after feed comparison, and then specific radiation rays are selected for the specified feed.

The invention relates to a natural plant extract food antioxidant additive and a preparation method thereof, the natural plant extract food antioxidant additive comprises a core material and a wall material, and the core material comprises the following components by mass: 10-20 parts of a polyphenol compound, 10-15 parts of a polysaccharide compound and 20-30 parts of a flavonoid compound. The preparation method comprises the following steps: mixing sodium alginate and a polysaccharide compound to prepare a polysaccharide microcapsule; mixing a polyphenol compound, a flavonoid compound and the polysaccharide micro-capsule, and dispersing with an emulsifier to obtain an emulsified dispersion liquid; and mixing a chitosan solution and a polylysine solution to obtain a mixed wall material solution, adding the mixed wall material solution into the emulsified dispersion liquid to prepare a microcapsule product, washing, and freeze-drying to obtain the food antioxidant additive of the natural plant extract. The additive has the effect of improving the anti-oxidation performance, can provide long-acting and lasting anti-oxidation protection, and has a certain health-care effect.

The invention relates to the technical field of microorganism application, in particular to bacillus velezensis, antibacterial lipopeptide and application of the bacillus velezensis and the antibacterial lipopeptide. The invention provides bacillus velezensis BGMW2 separated from a mangrove forest water area in Qinzhou city in Guangxi Zhuang Autonomous District, and the preservation number of the bacillus velezensis BGMW2 is GDMCC No: 64790. The strain BGMW2 has broad-spectrum antibacterial activity, and can significantly inhibit pathogenic bacteria such as escherichia coli, salmonella typhimurium, shigella, bacillus licheniformis and staphylococcus aureus. According to the invention, an antibacterial lipopeptide is separated from a metabolite of the strain BGMW2, and the antibacterial lipopeptide is separated, purified and identified as C12surfactin. The antibacterial effect of the C12surfactin is superior to that of a common bacteriostatic agent Nisin, and can be comparable with that of gentamicin sulfate. The C12surfactin also has the characteristic of stable antibacterial property at the temperature of between 40 and 80 DEG C and the pH value of between 2.0 and 12.0, and has hydrolase resistance and low hemolytic activity. The bacterial strain BGMW2 and a metabolite antibacterial lipopeptide thereof provided by the invention have important application prospects in the fields of food, pharmacy, disinfection, protection, health care products, cosmetics and the like.

The invention provides a cooling device after bean flour processing, and belongs to the field of bean flour processing, the cooling device comprises a bottom plate, the top of the bottom plate is fixedly connected with a supporting rod, a feeding assembly, a scattering assembly and an air inlet assembly, the feeding assembly is located at the top end of the supporting rod, the scattering assembly is located at the bottom of the feeding assembly, and the air inlet assembly is located at the bottom of the feeding assembly. According to the roller cooling bin, the conveying belts and the flow guide plates are arranged, the conveying belts are installed on the outer walls of the partition plates according to a certain sequence, when materials enter the feeding bin, the materials can be divided under the action of the multiple conveying belts, and the situation that a large number of materials enter the roller cooling bin at the same time, and consequently the materials are stacked is avoided; meanwhile, due to the arrangement of a flow guide plate, the materials can be prevented from falling off when entering the feeding bin and being conveyed through the conveying belt; the problem that the feeding speed of a feeding port of an existing roller cooling machine is too high, and consequently the feeding port is blocked is solved.

The invention belongs to the field of food fresh-keeping products, and particularly relates to an alcohol bag for food fresh keeping and a preparation method of the alcohol bag. The alcohol fresh-keeping material comprises a front-side wrapping material, a back-side wrapping material and an alcohol fresh-keeping material body, a middle reserved cavity is formed by the front-side wrapping material and the back-side wrapping material in a peripheral hot-pressing mode, and the middle reserved cavity is filled with an alcohol fresh-keeping material body. Ventilation micropores are formed in the front surface wrapping material. Each of the front-side surface profile and the back-side surface profile consists of a high-temperature-resistant printing layer, a composite connecting layer and a heat-sealing layer; the high-temperature-resistant printing layer is an outer surface layer and is formed by any combination of PET, OPP, CPP, NY and TQPE in a co-extrusion mode, a plurality of breathable micropores are evenly formed in the high-temperature-resistant printing layer, and volatilization of alcohol is controlled through the size of the pore diameter and a matrix; the packaging film formed by extruding macromolecules ensures that alcohol is air-permeable and liquid-impermeable during volatilization, the volatilization speed can be adjusted, the situation that the taste of food is affected by overhigh local alcohol concentration is not easily caused, and meanwhile, the food can be kept fresh for a long time.

The invention discloses a preparation method of a silk fibroin-based electrostatic spinning composite nanofiber membrane. The preparation method comprises the following steps: S1, obtaining silk fibroin; s2, preparing silk fibroin and a modifier into a spinning solution; the modifier is one or more of carvacrol, chitosan or chitosan quaternary ammonium salt; and S3, preparing the nanofiber membrane by adopting an electrostatic spinning method. The nanofiber membrane has the advantages of high antibacterial rate, high water permeability, good biocompatibility, excellent food preservation performance and excellent biodegradability.

The invention discloses a lutein ester microcapsule preparation process, which comprises: extracting a lutein ester solution, preparing marigold and n-hexane, washing marigold, removing soil and impurities, airing, and grinding into a fine powder with a mesh number of less than 200 mesh after airing. The lutein ester microcapsules are dried in a freeze-drying mode, the activity of the lutein ester microcapsules can be ensured, structural damage and deformation in the drying process are reduced, the embedding rate of the lutein ester microcapsules is increased, the stability and bioavailability of the lutein ester microcapsules can be improved by adding the coenzyme Q10 into the lutein ester solution, and the lutein ester microcapsules can be applied to preparation of capsules. According to the present invention, the lutein ester solution is added to the wall material, the oxidation degradation process of the lutein ester is delayed so as to improve the high temperature resistance, and the surfactant is added during the lutein ester solution and wall material mixing process so as to improve the solubility and the dispersibility of the lutein ester, such that the lutein ester can be well wrapped by the vegetable glue wall material, protection can be achieved, and the light resistance can be improved; and the shelf life is prolonged.

To provide a storage that can keep freshness of stored objects for a longer time.SOLUTION: A storage comprises an electrode member 52, an inverter circuit 110, a high-voltage transformation circuit 120, a second sensing circuit 151, and a control unit 140. The electrode member 52 forms an electric field inside a storage chamber on the basis of application of a voltage. The inverter circuit 110 converts a DC voltage into an AC voltage. The high-voltage transformation circuit 120 boosts the AC voltage generated by the inverter circuit 110, and applies the boosted AC voltage to the electrode member 52. The second sensing circuit 151 detects the AC voltage applied to the electrode member 52 from the high-voltage transformation circuit 120. The control unit 140 controls the inverter circuit 110 so that the AC voltage detected by the second sensing circuit 151 becomes a target voltage.SELECTED DRAWING: Figure 3

The utility model relates to ultrahigh-pressure sterilization equipment which comprises a high-pressure cabin, a sliding rail extending in the axial direction of the high-pressure cabin is arranged in the high-pressure cabin, and a plurality of material containing cabins are arranged on the sliding rail in a sliding mode. A sealing valve I, a sealing valve II, a sealing valve III and a sealing valve IV which are sequentially arranged in the axial direction of the hyperbaric cabin are arranged in the hyperbaric cabin, a feeding cabin is formed between the sealing valve I and the sealing valve II, a sterilization cabin is formed between the sealing valve II and the sealing valve III, and a material taking cabin is formed between the sealing valve III and the sealing valve IV; the feeding cabin and the material taking cabin are communicated with an ultrahigh-pressure pump through a high-pressure pipe; a driving mechanism for driving the material placing cabin to move along the axial direction of the high-pressure cabin is arranged in the high-pressure cabin; according to the utility model, pressurized products are continuously conveyed to the sterilization cabin through the feeding cabin, the products are sterilized for a period of time through the sterilization cabin, and the sterilized products in the sterilization cabin are continuously taken out through the material taking cabin, so that the device is simple, efficient, safe and reliable.

The invention discloses an artificial feed for tomato leafminers, and a preparation method and application thereof. The feed for tomato leafminers comprises cellulose, lactic acid casein, wheat germ powder, Wesson salt, soybean powder, agar, sucrose, glucose, cholesterol, linolenic acid, linoleic acid, soybean oil, a composite preservative solution, a composite antibiotic solution, a composite vitamin B solution, a host plant homogenate and distilled water. The main raw materials of the feed are low in price, the preparation method of the feed is simple, the obtained artificial feed is mildew-proof and antiseptic, and the feeding effect is basically consistent with the level of the natural host. The larvae cultured with the feed are healthy and uniform in age, and the purpose of supplying a standard insect source for tomato leafminers can be achieved throughout the year and in successive generations.

The invention relates to a device (1) for preserving beverages, comprising a measuring device (3) which is suitable and intended for determining the flow rate of a liquid flowing through a beverage line (10); a pump device (4) which pumps a preservative, in particular dialkyl carbonates, into the beverage line (10); and at least two additional measuring devices (22, 24, 42, 44) which determine at least two additional characteristic measurement values (M2, M3, M4, M5) for the operation of the device (1), wherein the device (1) has a controller (14) for controlling the pump device (4). The invention is characterized in that the device has a storage device (15) which allows a repeated storage of at least the additional characteristic measurement values, and the controller (14) is suitable and intended for controlling the pump device on the basis of at least one of the stored measurement values.

The invention relates to nutritional wet noodles rich in mixed beans and a preparation method of the nutritional wet noodles. The nutritional wet noodles comprise the following raw materials in parts by weight: 80-100 parts of flour, 5-10 parts of red beans, 5-10 parts of kidney beans, 5-10 parts of mung beans, 5-10 parts of peas, 5-10 parts of broad beans, 2-5 parts of starch acetate and 10-15 parts of an additive, the additive is in a micro-capsule shape, an internal profile is a composite extract, the composite extract comprises a scutellaria baicalensis extract and lecithin, the scutellaria baicalensis extract has good blood fat and blood pressure reducing effects and has a good dietary therapy effect on people suffering from hypertension, hyperlipidemia and hyperglycemia, and meanwhile the lecithin can reduce cholesterol in serum, so that the blood fat and the blood pressure can be reduced. The wall material is prepared by blending an intermediate 6, deionized water and a gelatin solution, and a coating solution contains chitosan and phosphate structures, so that browning of wet noodles can be effectively inhibited, the product quality is ensured, and the wet noodles can be placed for a longer time.

The present invention provides antimicrobial compositions comprising an Aspergillus fermentate and methods of making said antimicrobial compositions. Also provided are products comprising the antimicrobial compositions and methods of using the antimicrobial compositions to prevent the growth of a microbe.

The embodiments disclose a method including bottling alcoholic beverages with selected ingredients including alcohol neutral spirits, alcohol and whisky, beer, wine, ingredients to add flavors and nutritional additive ingredients to benefit the health of an alcoholic beverage drinker, wherein a selection of alcohols includes vodka, tequila, gin, rum, brandy and other alcoholic spirits, wherein a selection of ingredients to add flavors includes flavorings including fruit flavorings, an artificial sweetener, and natural sweetener, wherein a selection of nutritional additive ingredients includes vitamins, minerals, fulvic acid, humic acid, ulmic acid and a purified and sanitized black water with humic acid and fulvic acid molecules in a mixed solution, and wherein bottling includes a bottling electronic monitoring, at least one control network, at least one bottling quality control process and a bottling labeling and packaging process and devices.

The invention relates to the technical field of fishery breeding baits, and particularly discloses a fermentation inoculant for fermenting artemia, the fermented artemia and a preparation method of the fermented artemia. The fermentation inoculant for fermenting artemia at least comprises a compound of phaffia rhodozyma, lactobacillus johnsonii, lactobacillus rhamnosus and bifidobacterium lactis. The method has the advantage that artemia does not decay for a long time at normal temperature.

The invention discloses an edible essence and a preparation method and application thereof, and relates to the technical field of flavors and fragrances, and the edible essence comprises the following components in parts by mass: 1-10 parts of anisic aldehyde, 21-60 parts of a solvent and 0.01-0.5 part of an acidic pH regulator. Wherein the acidic pH regulator effectively inhibits and delays the acetalation reaction of the anisic aldehyde, enhances the chemical stability of the anisic aldehyde, maintains the durability of the characteristic aroma of the anisic aldehyde, prolongs the shelf life of the edible essence, and improves the quality and market competitiveness of the edible essence. The edible essence prepared by the invention can be used in food additives or atomized liquid.

The invention discloses a low-frequency alternating electromagnetic field covering device which comprises a power connection port, a grounding port, a foot margin, a cylindrical electrode, a plastic package shell and a foot margin base, the foot margin base is integrally formed on the foot margin, a section of plastic package shell is assembled on the foot margin base, the cylindrical electrode is placed in the plastic package shell, the power connection port of the cylindrical electrode extends out of an opening in the top of the plastic package shell, and the grounding port of the cylindrical electrode extends out of the opening in the top of the plastic package shell. A grounding port of the cylindrical electrode is completed by a grounding stainless steel plate at the bottom of the foot margin, and grounding connection can be completed only by fixing the foot margin seat on a floor in a refrigeration house through a self-tapping screw. Compared with the prior art, the system has the advantages of uniform coverage, low power consumption, simplicity and convenience in installation, high protection performance and high debugging efficiency.

The disclosure relates to methods for operating a pasteurizing device for pasteurizing foods filled into sealed containers. The foods are treated in treatment zones by applying a tempered, aqueous treatment liquid to an exterior of the containers. The treatment liquid is re-supplied to at least one treatment zone for reuse via circulation circuit pipes of a circulation circuit. A partial flow of the treatment liquid is continuously removed from the circulation circuit and filtered by means of a membrane filtration means. Furthermore, a biocide is apportioned to the treatment liquid as process chemical, such that a concentration of the biocide does not exceed 0.4 mmol / L. In addition, a pH-regulating agent comprising at least one inorganic or organic acid is apportioned to the treatment liquid as process chemical, such that a pH value of the treatment liquid is set to a range from 3.5 to 7.0.

The integrated efficient knotting machine comprises a machine body, a knotting seat is arranged in the machine body, a conveying frame, a finished product output conveying belt and a knotting mechanical arm mechanism are arranged on the knotting seat, and a shredded konjac input belt, a conveying roller, a cutting mechanism and a knotting auxiliary mechanism are sequentially arranged on the conveying frame from top to bottom. The knotting manipulator mechanism is located on the front side of the knotting assisting mechanism, the shredded konjac input belt is located on the lower side of the knotting assisting mechanism, a spraying roller attached to the conveying roller is correspondingly arranged on the front side of the conveying roller, an arc-surface groove is annularly formed in the middle of the outer side wall of the spraying roller, a mounting shaft is fixedly connected to the conveying frame, and the mounting shaft is rotationally sleeved with the spraying roller. An annular cavity is formed in the position, corresponding to the cambered surface groove, of the middle of the inner side wall of the spraying roller, a plurality of spraying holes penetrating into the annular cavity are formed in the position, in the cambered surface groove, of the spraying roller, and a liquid conveying channel penetrating into the annular cavity from one end of the mounting shaft is formed in the mounting shaft. And the cost is saved.

The utility model discloses a nutritional meal cooked food safety high-temperature sterilization pot which comprises a sterilization pot main body, a pot cover is arranged at the top of the sterilization pot main body, an automatic material taking mechanism is arranged at the central position in the sterilization pot main body, and a food rack is arranged on the automatic material taking mechanism. The water tank is arranged at the bottom end in the sterilization pot main body, the spray pipe is arranged above the water tank through a bracket, a water pump is arranged at the bottom end in the water tank, and the cooling mechanism is arranged outside the sterilization pot main body. According to the sterilization pot, the sterilization pot body, the food frame, the automatic material taking mechanism, the servo motor, the screw rod, the driving block, the guide sleeve and the guide rod are installed, cooked nutritious food is put into the food frame after being subjected to vacuum packaging, the pot cover is opened after high-temperature sterilization, the sterilized cooked nutritious food can be automatically taken out, safety is improved, and time and labor are saved. The cooked nutritious food can be conveniently put in and taken out, so that the sterilization efficiency is improved.

The invention relates to the field of health supplements, and discloses a preparation method of cordyceps sinensis hypha powder rich in cubilose peptide and elastin peptide, which comprises the following steps: carrying out superfine grinding on the cordyceps sinensis hypha powder to obtain powder with the particle size of 10-50 microns; mixing the obtained cordyceps sinensis mycelium powder with cubilose peptide powder, elastin peptide, small molecule peptide of gadus and the like and cubilose acid to form mixed powder; carrying out wet granulation on the mixed powder, and adding 1%-3% of a binding agent to form the mixed powder; and carrying out fluidized bed drying on the granulated particles at the temperature of 60-80 DEG C to obtain dry particles with the water content of less than or equal to 7.0%. The stability of the nutrition powder is remarkably enhanced by adopting vacuum packaging and the aluminum foil composite bag, and external oxygen and moisture are effectively isolated. The packaging protects active ingredients such as cordycepin, protein peptide and the like in the nutrition powder, and prevents oxidation or wet decomposition, so that the shelf life is prolonged, and the efficacy of the product is maintained.

The invention discloses a multi-effect microrhin chitosan nanoparticle as well as a preparation method and application thereof, the chitosan nanoparticle comprises more than one lasso peptide, has a multi-effect synergistic antibacterial effect, and realizes a broad-spectrum antibacterial effect. The chitosan nanoparticles prepared by the invention can also comprise arginine, so that the acid-base tolerance of the lasso peptide is improved, and the application bottleneck of adding the lasso peptide for livestock and poultry feeding is broken through. In addition, the chitosan nanoparticles prepared by the preparation method disclosed by the invention also have relatively high safety.

A pH responsive film for indicating food freshness includes a protein, a polysaccharide, and anthocyanin, wherein the protein and the polysaccharide form a protein / polysaccharide matrix within the film, and wherein the film is sufficient to change color in response to a change in pH of the film. Methods of making and using the film are included in the present disclosure. Food preservation systems utilizing the film are also presented.

The invention discloses a dehydration treatment device for honey processing and an operation method thereof.The dehydration treatment device comprises a bottom plate, a heating frame assembly and a stirring assembly, the stirring assembly is arranged, a stirring rod is driven through a driving device of the stirring assembly, a movable scraping plate is arranged, and when the stirring rod moves upwards, the movable scraping plate moves upwards; honey adhering to a stirring rod is automatically scraped off through a scraping groove in a movable scraping plate, an angle positioning mechanism and an angle sensor are arranged at the top of a driving device to detect the angle of the stirring rod at the moment, the stirring rod can be conveniently inserted into the scraping groove, and a heating cavity is formed between an outer frame and a honey containing cylinder by arranging a heating frame assembly; the heating pipe generates heat to heat the heating cavity and the honey containing barrel, the heat is conducted to honey in the honey containing barrel through the honey containing barrel, the uniform heating effect of the honey is effectively improved, when the temperature in the heating cavity is too high, the cooling fan is started to blow air into the heating cavity, and the air pressure in the heating cavity is increased, so that hot air is exhausted for cooling.

The utility model relates to the technical field of fresh-keeping processing equipment, and discloses vacuum low-temperature fresh-keeping processing equipment which comprises a box body, a plurality of groups of inserting rods are fixedly arranged on the inner walls of the two opposite sides of the box body in pairs at equal intervals, a grating plate is inserted between every two inserting rods in one group, and inserting grooves are formed in the outer surfaces of the inserting rods. The rotating rod drives the kidney-shaped block to rotate into the clamping groove, a user loosens the rotary knob, under the acting force of the spring, the kidney-shaped block abuts against the clamping groove, the position of the kidney-shaped block is fixed, the position of the grating plate can be conveniently fixed through the device, and the situation that when the user takes objects on the grating plate, the grating plate is not prone to falling off is avoided. And meanwhile, the situation that the food on the upper surface of the grating plate slips and falls off due to sliding of the grating plate is avoided.

The invention discloses a fresh-keeping process for shrimp cakes rich in astaxanthin, and relates to the technical field of food processing, and the specific process steps are as follows: step one, raw material preparation: step a, shrimp meat paste preparation: selecting a fresh shrimp meat raw material rich in astaxanthin, cleaning and removing impurities of shrimp meat, mincing the treated shrimp meat, and adding the minced shrimp meat into a dough; then adding the egg white liquid, the flour, the corn starch and the seasoning, and uniformly mixing together; step b, preparing seafood soup-stock blasting beads: mixing water, shrimp shells, dried scallops, carrots, salt and cooking wine together, boiling, separating soup from residues to obtain soup-stock, adding sodium alginate into the soup-stock, and dropwise adding a calcium carbonate solution to solidify and shape the soup-stock to prepare the seafood soup-stock blasting beads; step 2, making the shrimp cake: uniformly mixing the shrimp meat paste with the seafood soup-stock blasting beads, and then performing compression molding on the stuffing by adopting a specific mold, so as to obtain a shrimp cake primary product; the seafood soup-stock blasting beads are used, so that the shrimp cake is rich in nutrition and rich in taste.

The invention provides a segmented direct vat set chilli sauce composite leavening agent and a method for preparing chilli sauce by using the same, and belongs to the technical field of food fermentation. The composite leavening agent comprises a leavening agent 1 and a leavening agent 2, wherein the leavening agent 1 is prepared from freeze-dried powder of plant lactobacillus CICC 25125, freeze-dried powder of lactobacillus acidophilus CICC 6094 and freeze-dried powder of leuconostoc mesenteroides CICC 24385, and the leavening agent 2 is prepared from freeze-dried powder of saccharomyces cerevisiae, a fermentation accelerant and garlic essential oil. The composite leavening agent can effectively control the fermentation process, perform segmented intensified inoculation, increase the acid production rate, shorten the fermentation period and reduce the generation of nitrite in the fermentation process. The invention further provides a method for preparing the chilli sauce by using the composite leavening agent, and the prepared chilli sauce is low in nitrite content, presents soft and rich fruity flavor and is high in flavor.