14919results about "Food shaping" patented technology

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

The invention relates to the technical field of food processing, in particular to a cooking and processing system for fermented glutinous rice cake chilies based on temperature feedback. In the hot pepper cooking treatment process, the temperature distribution of the temperature control points with different heights in the cavity is obtained and the layered gradient difference value sequence is constructed, so that the space difference of the temperature change in the cavity can be effectively identified, and further the advance or lag state of the heat response is periodically judged; on the basis, time sequence structure data are constructed according to the top and bottom temperature and pressure change sequences, and the upper and lower layer pressure response relevance is identified in a trend matching mode, so that the hot-pressing state prediction is closer to the real change process, and the accuracy of hot-pressing state prediction is improved. Finally, the opening and closing frequency and direction of a hot air circulation channel are rhythmically scheduled based on a prediction result, balance and smoothness of internal hot air circulation are ensured, and the thermal control precision and the hot-pressure adjusting capacity in the cooking process are enhanced in the whole process.

The invention relates to the technical field of microorganisms, and discloses a multifunctional compound probiotic composition which comprises the following raw materials in percentage by mass: 40-50% of probiotics; 30%-40% of a microcapsule embedding material; prebiotics: 10%-25%; 1%-5% of auxiliary materials; the invention also provides a preparation process of the multifunctional compound probiotic composition. The preparation process comprises the following steps: S1, culturing the probiotics and detecting the activity; s2, a microencapsulation process: preparing a multi-layer microcapsule through a spray drying method and an emulsion crosslinking method, and embedding the probiotics; and S3, mixing the microcapsules with prebiotics and auxiliary materials to obtain the multifunctional compound probiotic composition. By adopting a composite probiotic compatibility technology and through the synergistic effect of different strains, the stability and functionality of intestinal microecology are enhanced, and the effects of improving the survival rate of probiotics in gastrointestinal tracts, promoting planting of beneficial bacteria and enhancing the immunoregulation ability are achieved.

The invention provides a personalized functional nutritional tea point rich in tea polyphenol and resveratrol and a 3D printing manufacturing method. The personalized functional nutritional tea point comprises a shell and an inner core, wherein the shell and the inner core are respectively a shell gel material and an inner core gel material; the inner core gel material comprises a water-oil double-gel material rich in tea polyphenol and resveratrol; wherein the water-oil double-gel material is prepared by the following steps: adding chitosan, betaine and vanillin into a mixed solution of corn starch, chickpea protein and water, heating and incubating to obtain hydrogel; and dissolving the tea polyphenol in the hydrogel to obtain the tea polyphenol hydrogel. The oleogel is obtained by melting and mixing beeswax and linseed oil, and then dissolving resveratrol in the oleogel; the personalized functional nutritional tea point is high in content of active ingredients of tea polyphenol and resveratrol and has heat stability, illumination stability and storage stability; the 3D coaxial printing technology is utilized, the functional components are further stabilized, tea points of various patterns and shapes can be obtained, and the method has personalized food preparation and application value.

The invention belongs to the field of industrial automation, and provides a system based on multi-mode perception and intelligent regulation and control. By integrating various sensors on the robot and applying technologies such as multi-modal sensing fusion, bionics, real-time feedback, multi-source data fusion, reinforcement learning and block chains, accurate grabbing and sorting of food materials, dynamic regulation and control of parameters in the processing process, online quality monitoring, multi-robot collaborative scheduling and quality tracing are achieved. The invention aims to solve the problems of difficult material grabbing, inflexible parameter regulation and control, inaccurate quality monitoring and the like in food processing, improve the automation and intelligence level of the food processing industry, and meet the production requirements of high efficiency, safety and high quality.

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.

A method of producing a cannabinoid nanoparticle carrier composition for administration to a human and thereafter producing a consumable food product including the cannabinoid nanoparticle emulsification. The cannabinoid nanoparticle carrier composition is combined with a particulate food product, herb or spice, sugar, salt, or particulate preservative, mixed into a slurry or suspension, dried, and then ground to a size suitable for human consumption.

The preparation method comprises the following steps: mixing polysaccharide gum with water, carrying out wet ultrafine grinding to obtain an ultrafine polysaccharide gum aqueous solution, and uniformly infiltrating the polysaccharide gum into cellulose or derivatives thereof by adopting high-shear mixing to form micelles; and promoting the micelles to form a honeycomb structure through microwave vacuum drying, and finally spraying ultrapure water atomized by high pressure to the honeycomb micelles and drying to obtain the hydrogel for absorbing grease. The water absorption capacity of the prepared hydrogel reaches 100 times or above, the storage modulus is 1350 Pa or above, grease can be efficiently absorbed, and the hydrogel has wide development prospects in the field of weight-reducing medicine or food.

The invention discloses novel vegetable protein-polysaccharide composite nanoparticle stable powdered oil and a preparation method thereof, and belongs to the technical field of powdered oil preparation. The preparation method of the novel vegetable protein-polysaccharide powdered oil comprises the following steps: adding water into vegetable protein, dispersing, stirring overnight, and hydrating to obtain vegetable protein dispersion liquid; adding water to disperse polysaccharide, stirring overnight and hydrating to obtain a polysaccharide dispersion liquid; mixing the vegetable protein dispersion liquid with the polysaccharide dispersion liquid, adjusting the pH value to be alkaline, heating, stirring, cooling, and adjusting the pH value to be neutral, so as to obtain vegetable protein-polysaccharide composite nanoparticle dispersion liquid; and adding an oil phase, shearing and emulsifying, homogenizing at high pressure, and finally spray-drying. According to the method, the vegetable protein-polysaccharide composite nanoparticles are prepared through the pH shift vegetable protein-polysaccharide mixture, the grease is encapsulated through spray drying, the stability of the grease is improved, the method can also be used for embedding curcumin and other active substances, and a new thought is provided for improving the stability of the active substances.

The invention provides a wheat germ processing technology optimization suggestion generation method and system based on co-occurrence analysis, and the method comprises the steps: firstly obtaining a raw material data set of a target batch of wheat germs, covering a multi-batch historical processing parameter set and a quality evaluation index, carrying out the co-occurrence feature extraction of the raw material data set, and obtaining a co-occurrence feature set of the target batch of wheat germs; a processing co-occurrence feature set containing raw material attribute association, process parameter coupling and quality fluctuation mode features is obtained, then a pre-trained co-occurrence analysis model is called to dynamically optimize and analyze the processing co-occurrence feature set, and a process optimization suggestion set comprising a raw material preprocessing optimization item, a processing parameter adjustment item and a quality monitoring enhancement item is generated; and finally, the process optimization suggestion set is fed back to a wheat germ processing control system, processing parameter adjustment operation is triggered, and optimization of the wheat germ processing process is achieved.

The invention discloses a method for preparing low-GI rice noodles from a white kidney bean-mulberry leaf composite extract, which comprises the following steps of: firstly, extracting functional components in white kidney beans and mulberry leaves by adopting a water extraction method, adding Arabic gum and resistant dextrin into a white kidney bean-mulberry leaf composite extracting solution, regulating acid, and performing glycosylation and embedding treatment; uniformly mixing rice flour, high amylose, fiber powder, konjac glucomannan, mono-glycerol fatty acid ester, diglycerol fatty acid ester and the white kidney bean-mulberry leaf compound extracting solution; and finally, humidifying, cooking, extruding and forming to obtain the low-GI rice noodles. According to the invention, the glucogenic index of the rice noodles is reduced by adding the white kidney bean-mulberry leaf composite extract, the heat resistance of functional components in the composite extract is improved through glycosylation and embedding treatment, and the loss of the activity of the white kidney bean-mulberry leaf composite extract in the high-temperature cooking process of the rice noodles is reduced; meanwhile, in order to improve the flavor and taste of the low-GI rice noodles, the konjac glucomannan and other auxiliary materials are added, so that the low-GI rice noodles are rich in elasticity and better in taste and boiling fastness.

The invention relates to the technical field of exosome loaded drugs, and provides a preparation method and application of exosome vesicles capable of efficiently loading drugs, and the preparation method comprises the following steps: exosome preparation: preparing an exosome sample with enough granularity and purity; pretreatment of exosomes: performing precipitation treatment and collecting the exosomes to prepare exosome precipitates; carrying out loaded medicine pretreatment: treating loaded medicine or a medicine preparation by using a lipid reagent; target drug loading: rapidly treating the exosome precipitate by using a drug lipid component, and then treating by using a buffer system to obtain the exosome load of the drug; and free lipid and drug removal: reducing free lipid and drug residues by re-enriching the exosomes. The problems of high concentration, high purity and low cost in industrial production of the exosome are solved, meanwhile, an efficient and convenient technical method is provided for taking the exosome loaded medicine as a delivery system, and the method can be suitable for the fields of health medical treatment, medical beauty cosmetics and biological medicine products.

The invention provides water-in-oil type emulsion gel loaded with probiotics and a preparation method of the water-in-oil type emulsion gel, and belongs to the technical field of probiotic products, the water-in-oil type emulsion gel loaded with the probiotics comprises a water phase and an oil phase, and the internal water phase is composed of gel and probiotic suspension; and the external oil phase consists of edible oil, a lipophilic emulsifier and at least one oil gelator. According to the water-in-oil emulsion gel, the stability of entrapped probiotics can be remarkably improved, meanwhile, the activity of the entrapped probiotics in the processing, storage and digestion processes is improved, particularly, the normal-temperature storage time is prolonged by 3 months, and a scientific basis is provided for normal-temperature food development.

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

The invention relates to full-automatic forming processing equipment for string-shaped food, which is characterized in that a stick feeding mechanism pushes sticks to the central position of a clamping part of a bar clamping mechanism, the sticks are rectified through a stick righting mechanism to ensure that the centers of the sticks are aligned with the centers of bars, and the stick feeding mechanism is matched with the bar clamping mechanism to realize stick penetrating operation; the stick feeding detection mechanism controls the in-place position of the front end of the stick, and the distance between the front end of the stick and the front end of the bar is guaranteed; the feeding mechanism continuously conveys bars to a clamping position of the bar clamping mechanism and is arranged on the left side of the bar clamping mechanism. The bar material transferring mechanism takes down the bar material subjected to stick penetrating from the bar material clamping mechanism and rotates the bar material to a bar material length detection position, and bar material length detection is achieved; the receiving and feeding mechanism before cutting and unfolding unloads the stick penetrating bars on the bar transferring mechanism and conveys the bars to a cutting position of the cutting and unfolding integrated mechanism; and the cutting and unfolding integrated mechanism realizes bisection of the bar and unfolding after bisection. According to the invention, integrated processing of skewering, bisection and unfolding is realized.

The invention relates to the technical field of bean stick production, and discloses a full-automatic bean stick machine which is composed of a main body frame, a forming groove plate, a tray, a moving mechanism, a fixing support, a first lifting mechanism, a first connecting shell, a first hydraulic cylinder, a first connecting plate, a clamping mechanism, a rolling roller, a second hydraulic cylinder and a rolling mechanism. The outer walls of the forming groove plates are fixedly connected to the two sides of the inner wall of the main body frame, the outer walls of the moving mechanisms are fixedly connected to the two sides of the outer wall of the main body frame, the outer walls of the moving mechanisms are fixedly connected to the lower surface of a fixing support, and the outer wall of the fixing support is fixedly connected to the outer wall of a first lifting mechanism. Through cooperation of the moving mechanism and the clamping mechanism, the wrapped rolling rollers are placed above the trays, then the unwrapped rolling rollers are lifted through the clamping mechanism, the moving mechanism drives the unwrapped rolling rollers to move in the direction of the forming groove plate, one machine corresponds to multiple trays through the beancurd skin peeling time difference, and the equipment utilization rate, the material turnover rate and the production efficiency are improved.

The utility model relates to the technical field of food processing, in particular to a food soaking device for food processing, which comprises a soaking tank, a bottom plate arranged below the soaking tank, a water storage tank and a fixed side plate arranged on the bottom plate, a feed pipe and a discharge pipe arranged on the soaking tank, a water pump arranged on the water storage tank, and a water delivery pipe connected to the water pump. The soaking tank is provided with a heating plate and a motor, the motor is provided with a main shaft, the main shaft is provided with a stirring blade, the stirring blade is provided with a germicidal lamp, and the calandria is provided with a valve and a filter screen shell. Small-particle residues in granular bean raw materials are effectively filtered, discharging is carried out in the later period, the purity of finished products manufactured in the later period is improved, the situation that bacteria breed during long-time soaking is avoided, and then the quality of the finished products manufactured in the later period can be guaranteed.

The invention discloses a high-temperature steam sterilizer, which relates to the technical field of sterilization equipment, and has the technical key points that the high-temperature steam sterilizer comprises a base and a tank body fixedly mounted on the base, a steam generation mechanism is arranged at the top of the base, a steam distribution mechanism is arranged in an inner cavity of the tank body, and a sealed storage mechanism is arranged at the top of the tank body; the steam distribution mechanism comprises a preheating assembly and a steam equipartition assembly, and the preheating assembly comprises a heat conduction cylinder fixedly installed at the bottom of an inner cavity of the tank body. The problem of local sterilization failure caused by non-uniform steam distribution of a traditional sterilizer is solved, agricultural products are rapidly penetrated through by increasing the steam flow speed and the diffusion range, sterilization dead angles are avoided, the steam flow path is reasonably controlled, energy waste is reduced, and sterilization uniformity and economical efficiency are remarkably improved.

The utility model belongs to the technical field of food processing machinery, and particularly relates to a food fixing mechanism and a food rolling machine thereof. The objective table is provided with a first bearing area, and the upper end of the objective table is provided with a plurality of air holes located in the first bearing area; the rolling cloth covers the objective table, the front end of the rolling cloth is fixedly connected with the front side of the objective table, the rear side of the rolling cloth is connected with the rack, the part, covering the first bearing area, of the rolling cloth forms a second bearing area, and the rolling cloth is made of a breathable material; and the suction end of the negative pressure generating mechanism is communicated with the plurality of air holes. The food rolling machine can replace manual work to roll flaky food, negative pressure fixation can be carried out on the food during rolling, so that rolling cloth and the food are kept flat, displacement of the rolling cloth and the food is avoided, the food can be neatly rolled, the rolling quality of sweetend rolls is improved, compared with manual rolling, the rolling efficiency is higher, the large-scale production requirement can be met, and the production cost is reduced. In addition, labor cost can be reduced, economic benefits are improved, and market application and popularization are facilitated.

The invention discloses a compound composition with a multi-target heart protection function as well as a preparation method and application of the compound composition. The composition is composed of a basic functional oil phase, a core antioxidant / anti-inflammatory phase, a myocardial nutrition and regulation phase and a bioavailability promotion phase in a synergistic manner, and is integrated into a composite cardiac oligopeptide and microencapsulated particle key component substance through a specific enzymolysis and microencapsulation embedding process system. The invention aims to solve the technical problems of single target spot, insufficient synergistic effect of all components, low bioavailability of active components and poor stability of the existing heart protection product, and provides a stable and easily-absorbed composite composition which can realize synergistic effect from multiple channels at the same time. Technical effect verification shows that under the condition of equal-dose sample feeding, the composition can remarkably improve the bioavailability of functional components and shows excellent myocardial cell oxidative damage resistance and myocardial ischemia improvement activity in cell and animal models, the effect is remarkably superior to that of independent use or simple physical mixing of all the components, and the composition is suitable for clinical application. And the substantial progress of synergistic interaction is proved. The composition can be used for developing various medicines, health foods and functional foods beneficial to heart health.

The invention relates to the technical field of food, and particularly discloses a compound prebiotics embedded probiotic microcapsule and a preparation method and application thereof.The green tea leaves serve as main raw materials, water extraction is conducted on the green tea leaves, meanwhile, ultrasonic-assisted treatment is adopted, active ingredients in the green tea leaves can be more effectively released, the extraction time is shortened, and the content of probiotics in the green tea leaves is increased; the extraction rate of active ingredients in the green tea leaves is improved; then, lactobacillus acidophilus is adopted to ferment the extract liquid, so that the green tea fermentation liquid contains more antioxidant active ingredients, combined polyphenol in the extract liquid can release micromolecular polyphenol in the fermentation process, the content of substances such as flavone and polyphenol in the green tea fermentation liquid is increased, and the antioxidant activity is further improved; and then the modified dietary fiber is used as a main wall material of the microcapsule to embed the green tea fermentation liquor and the probiotics, so that the stability of active substances and the probiotics in the green tea fermentation liquor is improved, and the green tea fermentation liquor can play a role in protection and slow release in the simulated digestion process.

The invention discloses a continuous processing technology for pet feed production and processing equipment thereof, and relates to the field of pet feed production.The processing equipment comprises a main box body and a motor, the motor is fixed to the lower end face of the main box body, a first rotating shaft is fixed to the output end of the motor, and the first rotating shaft is connected to the main box body through a bearing. According to the continuous processing technology for pet feed production and the processing equipment thereof, an elastic downward-pressing rolling mechanism is adopted, bonded feed particles can be effectively separated, and therefore the production quality is guaranteed, specifically, a third rotating shaft, a circular shaft, a fixing plate, a pressing plate and a rubber pad are made to rotate through the transmission effect between a gear and a convex tooth rod; the circular shaft, the fixing plate, the pressing plate and the rubber pad rotate synchronously under the cooperation of the sliding effect between the spiral groove and the shifting rod, and after the rubber pad makes contact with feed particles, through the downward pressing and rotating effect of the rubber pad, extrusion and rolling of feed are achieved, and separation of bonded materials is facilitated.

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 composition for treating insomnia. Comprising probiotic compounds: lactobacillus plantarum, bifidobacterium lactis, lactobacillus crispatus, lactobacillus acidophilus, lactobacillus rhamnosus, bifidobacterium bifidum, lactobacillus reuteri, lactobacillus casei, lactobacillus bulgaricus, lactobacillus fermentum, lactobacillus gasseri, lactococcus lactis, bifidobacterium longum, lactobacillus salivarius, bifidobacterium breve, streptococcus thermophilus and lactobacillus paracasei; lactobacillus helveticus; and traditional Chinese medicine components and prebiotics. Probiotics are matched with traditional Chinese medicines with homology of medicine and food, and corresponding prebiotics are supplemented, so that the balance of intestinal flora can be adjusted and information transmission between intestines and cranial nerves can be promoted through the synergistic effect of the probiotics and the corresponding prebiotics, and then gastrointestinal inflammation, ulcer, helicobacter pylori infection, constipation and insomnia are treated or improved; and treating or improving spleen and stomach disharmony, liver qi stagnation, excessive heart fire, fire excess from yin deficiency, heart-kidney disharmony caused by emotion, pressure, diseases and the like, and insomnia caused by the symptoms.

The invention relates to a mulberry leaf flavone microcapsule as well as a preparation method and application thereof, and belongs to the technical field of microcapsule drug loading. The preparation method of the mulberry leaf flavone microcapsule comprises the following steps: S1, adding mulberry leaf flavone into a chitosan solution, carrying out ultrasonic treatment, shearing by using a homogenizer, and heating and stirring to obtain a mixed solution; s2, slowly dropwise adding a sodium tripolyphosphate solution into the mixed solution, reacting and curing until the solution becomes milk white liquid from clear and no precipitate is generated, then centrifuging and washing, and collecting particles; and S3, freezing the particles, and performing freeze drying to obtain the mulberry leaf flavone microcapsules. The mulberry leaf flavone microcapsule provided by the invention can be used for developing a novel medicinal preparation in the field of medicines, and can relieve disease symptoms and delay disease progression through the antioxidant and anti-inflammatory characteristics of the mulberry leaf flavone microcapsule; in the field of food, the method can be applied to development of functional food, for example, the method can be added into beverages and health-care products to provide health benefits of antioxidation, blood fat reduction and the like for consumers.

The invention discloses low-sugar konjak fruit granule jelly and a preparation method thereof, and belongs to the technical field of low-sugar konjak jelly, and the low-sugar konjak fruit granule jelly comprises the following components in parts by weight: 5-10 parts of konjak powder, 1-2 parts of xanthan gum, 12-15 parts of yacon syrup, 0.1-0.2 part of an emulsifier, 1-3 parts of tea polyphenol, 3-8 parts of fruit granules, and the balance of water. The preparation method is used for solving the problems of low sugar, uneven fruit particle distribution and inoxidizability of the konjak fruit particle jelly, and the prepared konjak fruit particle jelly is a healthy and delicious jelly product with additional nutritional value.

The invention relates to the technical field of metal amino acid chelate preparation, and discloses high-bioavailability magnesium glycinate and a preparation method thereof.The method comprises the steps that a glycine solution and a magnesium salt solution are mixed, the initial pH value is adjusted to be within the alkaline range, and a low-polarity organic phase is added to construct a two-phase solvent system; dynamically adjusting the pH value of the reaction system by stages, and sequentially inducing amino and carboxyl of glycine to chelate magnesium ions step by step to form a chelate; and blending the chelated product with a chitosan-sodium alginate composite carrier, and carrying out spray drying to obtain magnesium glycinate particles. The molar ratio of magnesium ions to glycine in the chelating structure of magnesium glycinate is 1: 3. Through the synergistic effect of dynamic pH regulation and a two-phase solvent system, directional synthesis of the magnesium glycinate 1: 3 high-coordination chelate is achieved, the bioavailability and the targeted slow release performance are remarkably improved by combining a composite carrier nano embedding technology, and meanwhile, the process is efficient and environmentally friendly.

The invention relates to the field of nutrient solutions, and particularly discloses a high-calcium-zinc dietary nutrient solution for promoting skeletal development and a preparation method thereof, the high-calcium-zinc dietary nutrient solution for promoting skeletal development comprises the following raw materials: calcium citrate, zinc citrate, a zinc-containing yeast extract, vitamin D3, a nutrition enhancer, functional oligosaccharide, xanthan gum, anhydrous citric acid, essence, a sweetening agent and water; the preparation method comprises the following steps: mixing the zinc citrate, the zinc-containing yeast extract, the seaweed meal, the natto powder, the stachyose and the trehalose to prepare a mixture A; uniformly premixing stevioside, xanthan gum and trehalose to obtain a mixture B; s4, vitamin D3 powder and trehalose are premixed and dissolved, and a mixture C is prepared; heating the residual water, adding the mixture A, the fructo-oligosaccharide, the anhydrous citric acid, the calcium citrate, the mixture B, the trehalose and the mixture C, adding the essence, and stirring to obtain the beverage. The preparation method has the characteristic of preparing the liquid calcium-zinc dietary nutrient solution with good absorption and utilization rate and palatability.

The invention discloses a digital pressure pulse thermal processing system for preparing compound seasoning, which relates to the field of food thermal processing and comprises seven parts, namely a batching kettle, a reaction kettle, a buffer tank, a condenser, a flash tank, a weighing pressure tank and a vacuum balance tank, and a central control system, the seven parts, all the pipelines, automatic valves on all the pipelines and corresponding sensors on the seven parts form nine systems, namely a feeding system, a stirring system, a material spraying and returning system, a water-oil fractionation and recovery system, a discharging system, a heating system, a circulating cooling system, a distillation system and a vacuum system through different combination modes; the central control system is connected with and controls the nine systems, the automatic valves on the pipelines and the corresponding sensors and the automatic valves on the seven components; therefore, the temperature rise and drop, high-temperature positive pressure, high-temperature negative pressure and the flash evaporation process with adjustable intensity and frequency of the reaction kettle are realized. The extraction and reaction efficiency in the hot working process of the compound seasoning is remarkably improved.

The invention belongs to the technical field of probiotic preparations, and particularly relates to bifidobacterium longum subsp. Longum and application thereof in resisting helicobacter pylori. The bifidobacterium longum subsp. Longum provided by the invention has a good inhibition effect on helicobacter pylori. Furthermore, the bifidobacterium longum subsp. Longum is effectively embedded through enzyme cross-linking and ionic cross-linking by adopting the bifidobacterium longum subsp. Longum, so that not only can the embedding rate of the strain be improved, but also the survival rate of the strain can be remarkably improved in a digestion environment, and the efficient planting of the strain is realized; particularly, the effect of resisting helicobacter pylori infection can be obviously improved. Therefore, the invention has important practical significance on prevention and treatment of helicobacter pylori infection, and can also provide a technical basis for application of anti-helicobacter pylori functional products in the future.