4results about How to "Fit for drinking" patented technology

This invention discloses a preparation process for chickpea plant-based milk, relating to the field of food processing technology. The process includes the following steps: cooking → crushing → homogenization → first enzymatic hydrolysis → pH adjustment → second enzymatic hydrolysis → enzyme inactivation → filtration → ingredient blending → high-speed shearing → homogenization → sterilization → bottling. The chickpea plant-based milk prepared by this invention based on enzymatic hydrolysis technology has a protein content of 1.86±0.05g / 100g, with a protein utilization rate increased by 38.4%, a fat content of 0.85±0.13g / 100g, a dietary fiber content of 1.51±0.29g / 100g, an eGI value of 57.27±1.35, an average particle size of 124.49μm, and an absolute zeta potential of 55.67±2.16mV. Eleven flavor compounds that contribute to sensory evaluation were detected in the plant milk. The content of beany substances such as hexanal was reduced, while other flavor compounds were enhanced, giving the plant milk a mellow aroma, a subtle fruity fragrance, and a more distinct sense of layering.

The invention discloses a preparation method of corn vinegar through lactic acid bacteria synergistic fermentation in combination with ultrasonic-microwave accelerated aging treatment, the method adopts an ultrasonic-microwave accelerated aging treatment technology to prepare novel corn vinegar, corn is taken as a raw material, liquefaction and saccharification stages are optimized through a two-enzyme method, and efficient conversion from corn starch to fermentable sugar is realized; lactobacillus plantarum is used for synergistically performing alcoholic fermentation to generate a plurality of flavor substances such as lactic acid and ethyl lactate; and the aging process of the corn vinegar is accelerated by combining ultrasonic-microwave aging accelerating treatment. Wherein ultrasonic waves can initiate a local high-temperature and high-pressure effect and a medium cavitation effect, so that polar molecules are orderly arranged, the molecular activation energy is improved, reactions such as esterification, condensation and oxidation reduction are accelerated, the energy consumption is relatively low, and the green production requirement is met; the microwave treatment breaks the association state of molecular groups in the original system through a microwave generator, and further accelerates the alkyd esterification process. The method solves the problems of unstable components and inharmonious smell in newly brewed corn vinegar.

This invention provides a biomimetic gastroesophageal reflux monitoring device and its preparation method, addressing the problem of fixing flexible electrodes in the gastroesophageal tract. The monitoring device comprises a wire harness and a main body fixed to one end of the harness. The main body is placed inside the esophagus to monitor refluxed fluid. The main body has an initial state and a usage state. In the initial state, the main body unfolds, and refluxed fluid is monitored through electrodes on its surface. In the usage state, the main body is capsule-shaped for swallowing. This allows it to be stably placed in a predetermined position within the esophagus, similar to a rigid electrode, while minimizing discomfort and enabling normal eating. It is biomimetic, drawing inspiration from the structure of pork tapeworms fixed in the body. A "fluffy" structure with several curved fixing microneedles is fabricated using 3D printing technology, allowing for easy fixation within the esophagus.

The application discloses a kind of blueberry composite drinks based on Yongchun old vinegar fermentation system and preparation method thereof, belong to food and beverage processing technical field.The drink is prepared by the following mass percentage of raw materials by synergic fermentation process: Yongchun old vinegar fermentation primer liquid 5-20%, blueberry raw material 30-50%, momordica grosvenori glycoside 0.03-0.25%, natural spice 0.02-0.15%, ascorbic acid 0.01-0.05%, and the balance is purified water.Preparation method includes fermentation primer liquid preparation, blueberry raw material processing, synergic fermentation, ripening, filtration, flavoring, sterilization and filling and the like steps.The application realizes the deep integration of Yongchun old vinegar characteristic flavor and blueberry fruit flavor by synergic fermentation process, product color is natural, taste is coordinated, healthy and natural, suitable for industrialized production, with significant market competitiveness and economic benefits.