32results about How to "Good texture properties" patented technology

The invention relates to zero-watermarking embedding and extracting methods and zero-watermarking embedding and extracting devices based on DWT and PCA compression. When a watermark is embedded, improved Arnold transformation is used to transform an original watermark; a compression image is obtained by using wavelet transformation and PCA compression methods; and XOR operation is carried out on the compression image and a scrambled watermark image to obtain a characteristic matrix. When the watermark is extracted, discrete wavelet transformation is carried out on a carrier image with zero-watermark, the PCA compression method is used to compress a low-frequency sub-band image, XOR operation is carried out on the obtained matrix and the characteristic matrix, the scrambled watermark image is obtained, and a reverse Arnold transformation formula is used to obtain the original watermark image. According to the method and device of the invention, zero watermark is easy to construct and extract, and the safety and anti-attack capability of the watermark are improved effectively.

The invention discloses a method for preparing fish-and-rice mixed breaded fish sticks by using a microorganism leavening agent. The method is characterized in that fresh fish or frozen fish is taken as a raw material; and the fish-and-rice mixed breaded fish sticks are prepared by the following steps: pretreating and mashing the fresh fish or the frozen fish; inoculating the leavening agent; and filling, fermenting, sterilizing, cooling and storing. To sum up, the fish-and-rice mixed breaded fish sticks prepared by the method disclosed by the invention have unique fermentation flavors, are soft, fine and smooth in texture, and have the advantages of high resilience, high nutritive value, good safety and long storage period, thereby especially providing a brand new processing way for processing freshwater fish in China.

The invention provides a whole-oat hypolipidemic functional fine dried noodle and a production method thereof. According to the invention, the preprocessed whole oat flour is acquired according to the steps of preparing flour, stabilizing, pre-curing and finely smashing, and then the technologies, such as, formulation optimization, vacuum dough kneading and special rolling, are adopted for increasing the oat additive amount while guaranteeing the organoleptic quality of the fine dried noodle. The oat functional fine dried noodle is prepared from the following raw materials in parts by weight: 10-100 parts of preprocessed whole oat flour, 0-90 parts of wheat flour, 0-10 parts of high-activity gluten powder, 1-3 parts of salt, 0-3 parts of edible glue, 0-3 parts of soda and 0-3 parts of additional starch. According to the invention, under the condition of adding no any additives, 100% oat functional fine dried noodle product is produced, the quality is natural, the functional fine dried noodle belongs to dietary nutrition healthy food and has more obvious effects of reducing blood fat and restraining fat and an excellent staple food choice is supplied for the hyperlipidemia and obese patients.

The present invention relates to lactic acid bacteria that have low or reduced post-acidification properties, and to a method for providing such bacteria. Also, the invention relates to the use of such bacteria for manufacturing of fermented dairy products, and to dairy products containing the bacteria.

The invention relates to the technical field of bread, in particular to mushroom bread and a preparation method of the mushroom bread. The mushroom bread is prepared from the following components: 100 g of bread flour, edible salt in the mass 0.5%-2% that of the bread flour, a bread improver in the mass 0.4%-1% that of the bread flour, butter in the mass 5%-8% that of the bread flour, saccharose in the mass 12%-18% that of the bread flour, active dry yeast in the mass 1.8%-2.2% that of the bread flour, minced mushroom in the mass 1.2%-1.7% that of the bread flour and mushroom juice in the mass 40%-50% that of the bread flour. Fresh mushroom is boiled in water, the mixture is minced firstly and then separated or separated firstly and then minced, and the mushroom juice and the minced mushroom are obtained; the baume degree of the mushroom juice is 1-10 baume degrees, the content of water in the minced mushroom is 20%-30%, and the average particle size of the minced mushroom is 2-4 mm; the mushroom bread is fermented at the temperature of 30-34 DEG C for 43-48 min, then shaped, proved and baked at the temperature of 175-185 DEG C for 18-22 min, and the mushroom bread is prepared. The mushroom bread has the characteristics of good texture, fullness, good glossiness, soft hand feel, proper toughness, softness, palatability, moderate sweetness, moderate bread flavor and mushroom flavor and the like and is nutritious mushroom bread with good sensory indexes and strong flavor.

A frozen confection preserving its smoothness and exhibiting reduced ice crystal growth after being exposed to heat shock treatment and with improved nutritional attributes is provided. This frozen confection includes fat, sweetener, non-fat milk solids, water, and a particular emulsifier of a propylene glycol monoester of a fatty acid.

The invention belongs to the field of food and particularly relates to a pericarpium citri reticulatae mooncake and a preparation method thereof. The pericarpium citri reticulatae mooncake comprises a mooncake wrapper and stuffing. The mooncake wrapper is prepared from wheat flour, arrowroot starch, waxy highland barley starch, syrup, vegetable fat, sodium bicarbonate and egg white. The stuffing is prepared from pericarpium citri reticulatae powder, red bean paste or red bean particles, syrup and vegetable fat. In the preparation process, the pericarpium citri reticulatae mooncake is easy to form, good in figurability, easy to demould after being baked, low in sugar and calorie, mellow in mouthfeel, delicious, capable of tonifying spleen and helping and promoting digestion and beneficial to health, and mooncake oil leaking and cracking phenomena cannot occur in the storing process.

The invention discloses a blood protein reinforced noodle and a preparation method thereof. The blood protein reinforced noodle is prepared from buckwheat flour, wheat flour and livestock blood, wherein the weight ratio of the buckwheat flour to the wheat flour is (20-40):(60-80), the adding amount of the livestock blood accounts for 35-45wt% of the total weight of the buckwheat flour and the wheat flour, and the livestock blood is collected by using a vacuum blood-collecting knife when the livestock is slaughtered. The method comprises the following steps: firstly, carrying out blood collection by using the vacuum blood-collecting knife; then, adding an appropriate amount of water into a mixture of the buckwheat flour, the wheat flour and the livestock blood, and kneading the obtained product into dough; and finally, curing and forming on the obtained dough. The noodle disclosed by the invention is not only rich in the nutrient compositions and functional compositions of the livestock blood and buckwheat, but also easy to form and good in taste.

The invention relates to a scale adaptive target tracking method applied to a mine laneway mobile inspection image, belongs to the technical field of target tracking, and solves the problem that an existing mine target tracking algorithm cannot obtain a better tracking effect in scenes such as violent target change, shielding and background interference. The scale adaptive target tracking method comprises the following steps: receiving a current video frame of a mine laneway mobile inspection video frame sequence, and obtaining a to-be-detected image block in the current video frame accordingto a target tracking position and scale information of a previous frame; extracting HOG features and LQC features of a to-be-detected image block in the current video frame, and obtaining an HOG feature response graph and an LQC feature response graph through calculation by means of an HOG feature correlation filter and an LQC feature correlation filter respectively; performing weighted fusion response on the HOG feature response graph and the LQC feature response graph, and determining a maximum value position in a weighted fusion response result as a target position of the current video frame; and performing scale estimation on the target position by using a scale filter to obtain scale information of the current video frame.

The invention provides an injection molding mechanical arm mold anomaly detection method based on an LMDO (Local Multilayered Difference Operator). The anomaly detection method comprises the following steps: (1) acquiring a standard template image when an injection molding machine opens a mold in place, and pre-processing to obtain a later difference background image; (2) waiting for working state information of the injection molding machine; upon detection of a situation that the injection molding machine is operated until the mold is opened in place, continuously acquiring the image of a mold cavity by a camera, extracting an average image of the plurality of images, and pre-processing the average image to do preparation for subsequent image processing, thereby obtaining a later difference foreground image; and (3) carrying out an anomaly detection algorithm based on the LMDO on the difference foreground image and the difference background image to obtain an abnormal region without a light illumination interference part. The injection molding mechanical arm mold anomaly detection method based on the LMDO, provided by the invention, has the characteristics of good instantaneity, strong robustness on illumination variation and the like; and whether the mold has an abnormal state or not can be monitored through mold opening information of the injection molding machine.

The invention relates to a method for molding a berry gel and application of the berry gel and belongs to the technical field of fruit and vegetable food processing. The method for molding the berry gel comprises the following steps: performing ultrahigh-pressure homogenization treatment on pulp of a berry raw material twice or greater so as to obtain berry pulp; mixing the ultrahigh-pressure homogenized berry pulp with konjac gum, and performing constant-pressure homogenization so as to obtain mixed pulp; homogenating pectin, cane sugar and edible salt, and uniformly mixing the obtained mixedpulp with the homogenated pectin, cane sugar and edible salt so as to obtain paste mixed pulp; sealing the paste mixed pulp, and performing pulp gelatinization, so as to obtain the berry gel, whereinthe raw materials comprise the following components in parts by mass: 70-80 parts of berry pulp, 11-20 parts of pectin, 3.0-8.5 parts of konjac gum, 1.5-6.0 parts of cane sugar and 0.2-0.8 part of edible salt. After printing of the berry gel, a product is high in three-dimensional molding rate, catering fruit and vegetable cold dishes with diversification, high precision and unique shapes of creative products can be achieved, constraints of molds can be broken through, and demands of individual food customization of people can be met.

The invention relates to a key device for preparing enriched rice molding with a hot-pressing gel method; the key device is composed of a feeding chamber (4), a heating sleeve (1), a heating chamber (2), a forming device (3), a power device and a bracket (5); the forming device is arranged at one side of the heating chamber, and is composed of a chassis, a forming mold and a cutting tool, the material is fully cured in the heating chamber and is manufactured into long strips with rice-shaped cross section by the forming mold under the pushing function of a built-in screw rod, the cutting toolrotates at full speed under the driving of a motor, and enriched rice similar to rice shape is manufactured according to a certain discharging speed and cutting speed. The key device is suitable for processing production of various kinds of enriched rice.

The present invention relates to a process for the production of polyunsaturated fatty acid and micronutrient rich zero-trans shortening by chemical interesterification to produce nutritionally and fictionally superior shortening without hydrogenation, the process involving blending of palm oat and palm stearin with rice bran oil, interesterification in the presence of sodium methoxide catalyst, inactivation of the catalyst, washing with hot water, deodorization of the resultant product, and finally passing the interesterified product through margarine crystallizer under controlled conditions followed by packing and tempering.

The invention discloses a processing method of frozen cooked flavor catfish. The method comprises the steps of removing impurities, cleaning the catfish and then cutting the catfish into pieces; uniformly stirring the catfish pieces, cooking wine and salt in the mass ratio of 100:(6-8):(2-4), and pickling the mixture at 4-10 DEG C for 2-4 hours; rinsing the pickled catfish pieces and baking at 45-60 DEG C for 1-3 hours; frying the dried catfish pieces under the frying conditions that the temperature is 180-200 DEG C and the time is 15-30s; and carrying out cooking, seasoning, split charging and freezing to prepare a flavor catfish product. The prepared catfish product has good texture characteristics and fresh and delicious taste, and is long in shelf life. The product is simple in eating method and can be eaten only by a microwave or simple reheating. The processing method is conducive to implementation of industrial and large-scale production of catfish dishes, and the domestic catfish market is expanded.

The invention discloses functional fried rice noodles and a preparation method thereof. The preparation method comprises the following steps: soaking rice with water and jordaning to prepare rice slurry; adding xanthan gum and a fat-soluble polyphenol derivative after carrying out ultrasonic treatment, and applying high speed shearing for full mixing; carrying out techniques such as steam flaking,cooling, slitting and forming on the obtained mixed slurry to prepare the functional fried rice noodles. The preparation method disclosed by the invention has the advantages of simple operation and little loss of nutrients; by compounding a trace food additive, the functional fried rice noodles rich in slow digestion and anti-digestive starch can be prepared. The fried rice noodles can be used asa functional nutrition food for preventing the pathogenesis of chronic diseases such as diabetes mellitus and obesity.

The invention discloses a method for preparing fish-and-rice mixed breaded fish sticks by using a microorganism leavening agent. The method is characterized in that fresh fish or frozen fish is taken as a raw material; and the fish-and-rice mixed breaded fish sticks are prepared by the following steps: pretreating and mashing the fresh fish or the frozen fish; inoculating the leavening agent; and filling, fermenting, sterilizing, cooling and storing. To sum up, the fish-and-rice mixed breaded fish sticks prepared by the method disclosed by the invention have unique fermentation flavors, are soft, fine and smooth in texture, and have the advantages of high resilience, high nutritive value, good safety and long storage period, thereby especially providing a brand new processing way for processing freshwater fish in China.

The invention discloses a manufacture and use method for an oncorhynchus nutrient convenient food. Oncorhynchus is cut into oncorhynchus blocks, the oncorhynchus blocks are subjected to vacuum packaging, heating, ripening and quick-freezing to obtain frozen oncorhynchus; and the frozen oncorhynchus is subjected to air frying and reheating, and sauce is collocated to realize the reheating of the frozen oncorhynchus. One whole set of pre-preparing, quick-freezing and reheating method is adopted to convert the oncorhynchus into a high-value convenient conditioning food so as to meet the requirement of people on the convenience of the oncorhynchus food. The minimized hot processing of the oncorhynchus is realized, a wastage rate brought by heating is lowered, polyunsaturated fatty acids and astaxanthin in the oncorhynchus are kept, and the specific nutrient value attribute of the oncorhynchus can be kept. A whole technology is simple and easy to implement, and the manufacture and use method has a simple product technology, is suitable for industrial production and has a good market prospect.

The invention relates to the technical field of bread, in particular to mushroom bread and a preparation method of the mushroom bread. The mushroom bread is prepared from the following components: 100 g of bread flour, edible salt in the mass 0.5%-2% that of the bread flour, a bread improver in the mass 0.4%-1% that of the bread flour, butter in the mass 5%-8% that of the bread flour, saccharose in the mass 12%-18% that of the bread flour, active dry yeast in the mass 1.8%-2.2% that of the bread flour, minced mushroom in the mass 1.2%-1.7% that of the bread flour and mushroom juice in the mass 40%-50% that of the bread flour. Fresh mushroom is boiled in water, the mixture is minced firstly and then separated or separated firstly and then minced, and the mushroom juice and the minced mushroom are obtained; the baume degree of the mushroom juice is 1-10 baume degrees, the content of water in the minced mushroom is 20%-30%, and the average particle size of the minced mushroom is 2-4 mm; the mushroom bread is fermented at the temperature of 30-34 DEG C for 43-48 min, then shaped, proved and baked at the temperature of 175-185 DEG C for 18-22 min, and the mushroom bread is prepared. The mushroom bread has the characteristics of good texture, fullness, good glossiness, soft hand feel, proper toughness, softness, palatability, moderate sweetness, moderate bread flavor and mushroom flavor and the like and is nutritious mushroom bread with good sensory indexes and strong flavor.

The invention discloses a preparation method of a fermented corn flour sticky steamed bun stuffed with sweetened bean paste, and relates to the field of food processing, in particular to a preparation method of a corn flour sticky steamed bun stuffed with sweetened bean paste. The invention aims to solve the problems that the existing corn flour sticky steamed bun stuffed with sweetened bean paste is high in content of quickly digestible starch and easy to deteriorate. The preparation method comprises the steps of 1, preparing a traditional Chinese medicine extract; 2, preparing a fermentation substrate; 3, preparing fermented soya beans; 4, preparing a fermented soya bean fermentation concentrated solution; 5, preparing fermented soya bean freeze-dried powder; 6, preparing fermented corn flour; 7, preparing stuffing; and 8, wrapping and cooking to obtain the fermented corn flour sticky steamed bun stuffed with sweetened bean paste. Advantages are as follows: 1, blood fat, blood pressure and cholesterol can be reduced if people often eat; 2, the content of blood sugar can be reduced; 3, the content of gamma-polyglutamic acid is high, and good texture characteristics are achieved; and 4, the shelf life is long. The method is mainly used for preparing the fermented corn flour sticky steamed bun stuffed with sweetened bean paste.

The present invention relates to lactic acid bacteria that have low or reduced post-acidification properties, and to a method for providing such bacteria. Also, the invention relates to the use of such bacteria for manufacturing of fermented dairy products, and to dairy products containing the bacteria.

The invention discloses a preparation method of salted dried sea cucumber, mainly solving the problems that the existing dried sea cucumber preparation process is fussy and long in time consumption, and the active nutrient loss of the instant sea cucumber is easily caused by high-temperature high-pressure treatment. The preparation method comprises the steps of cutting abdomen of fresh sea cucumber, removing intestines, washing, blanching in hot water, carrying out low-temperature ultrahigh-pressure treatment with ultrahigh-pressure equipment, carrying out salting treatment with salting liquid, and carrying out low-temperature cold air drying with a stage method to obtain the salted dried sea cucumber. The preparation method is reasonable in process and simple and convenient to operate; and the prepared salted dried sea cucumber has no nutrient loss, and is good in shape and long in shelf life.

The invention discloses a preparation method of spicy squid meat paste, and belongs to the field of food processing. The method for preparing the spicy squid meat sauce comprises the following steps: (1) removing the fishy smell of squid meat to obtain the fishy smell removed squid meat; (2) baking the squid meat subjected to fishy smell removal at 140-180 DEG C for 15-20 minutes to obtain baked squid meat; and (3) stir-frying spicy oil, seasoning oil and the baked squid meat, then adding dried bamboo shoots and dried radishes, stopping heating, continuing stir-frying, then adding the seasoning oil, and fully and uniformly stir-frying to obtain the spicy squid meat paste. A baking process is added in the pretreatment process of the squid meat paste, and by applying the process, the squid meat paste can still keep good texture characteristics after being sterilized at high temperature and high pressure, and also can have the Maillard fragrance of baking.

The present invention relates to a zero watermark embedding and extraction method and device based on DWT and principal component analysis compression. When embedding a watermark, an improved Arnold transform is used to transform the original watermark, and then discrete wavelet transform and principal component analysis compression are used to obtain Compress the image, and then perform an XOR operation on the compressed image and the scrambled watermark image to obtain a feature matrix. When extracting the watermark, the discrete wavelet transform is first performed on the carrier image containing zero watermark, and then the low-frequency sub-band image is compressed using the principal component analysis compression method, and the obtained matrix and the characteristic matrix are XORed to obtain the scrambling After the watermarked image, and then use the inverse Arnold transformation formula to get the original watermarked image. The method and device of the invention not only make the construction and extraction of the zero watermark easy to realize, but also effectively improve the security and anti-attack ability of the watermark.

The invention discloses fresh and wet noodles adopting yoghourt as a preservative. The fresh and wet noodles are prepared from the following raw materials in percentage by weight: 100 percent of plainflour or high protein flour, 60-100 percent of the yoghourt and 0-40 percent of water. By adopting the fresh and wet noodles provided by the invention, the addition amount of the yoghourt increases the utilization rate of the flour, reduces the cost, improves the strength of the noodles, strengthens the viscoelasticity of the noodles and improves the sensory quality and the taste of the raw freshand wet noodles; through addition of the yoghourt, the activity of polyphenol oxidase in the raw fresh and wet noodles can be effectively inhibited, so that the browning rate of the raw fresh and wetnoodles is slowed down, and the shelf life is prolonged; and when the addition amount of the yoghourt is 80 percent, the characteristic expressions of the raw fresh and wet noodles on the aspects ofthe cooking quality, the sensory quality, the texture properties, color and luster changes and the like are the best.

The present invention discloses a preparation method of heat-clearing and stagnation-removing ice cream powder and relates to the ice-cream powder. The ice-cream has functions of clearing heat and removing stagnation, etc., and also has functions of lowering sugar and pressure, dilating blood vessels, preventing and treating heart diseases, enhancing human immunity, etc. Compared with traditionalice cream, the provided ice cream is improved in amino acid content and vegetable protein content, and reduced in animal fat content. The ice cream powder is rich in polyphenols, calcium, magnesium, iron, manganese, zinc, copper, strontium, sodium and other mineral elements in in common seepweed herb, also rich in amino acid species and in line with people's pursuit for low-oil and low-fat food.

The invention provides an injection molding mechanical arm mold anomaly detection method based on an LMDO (Local Multilayered Difference Operator). The anomaly detection method comprises the following steps: (1) acquiring a standard template image when an injection molding machine opens a mold in place, and pre-processing to obtain a later difference background image; (2) waiting for working state information of the injection molding machine; upon detection of a situation that the injection molding machine is operated until the mold is opened in place, continuously acquiring the image of a mold cavity by a camera, extracting an average image of the plurality of images, and pre-processing the average image to do preparation for subsequent image processing, thereby obtaining a later difference foreground image; and (3) carrying out an anomaly detection algorithm based on the LMDO on the difference foreground image and the difference background image to obtain an abnormal region without a light illumination interference part. The injection molding mechanical arm mold anomaly detection method based on the LMDO, provided by the invention, has the characteristics of good instantaneity, strong robustness on illumination variation and the like; and whether the mold has an abnormal state or not can be monitored through mold opening information of the injection molding machine.

The invention discloses a preservation method of weever. The preservation method comprises the following steps: (1) removing internal organs of a weever, dividing the weever into two pieces, and washing the two pieces; (2) setting ultrasonic parameters; (3) preparing a caffeic acid solution; (4) bagging the weever treated in step (1) and treating the weever with the ultrasonic waves in step (2); (5) injecting the caffeic acid solution in step (3) into weever treated in step (4); and (6) draining the weever treated in step (5), packaging the weever into a PE freshness protection bags, and refrigerating the weever. The preservation method can well improve water-holding capacity of a sample. The sample has an optimal total quality in a US+CA combined treatment group. US+CA treatment for 5 min and caffeic acid (2.0 g / L) soaking for 5 min are combined, such that a fish meat quality maintaining effect is relatively good. According to the total number of microorganism colonies, TVB-N value and analysis results of other indexes, the combined treatment can prolong a refrigeration shelf life of sea weever.

The invention provides a preparation method of a calcium aluminate catalyst capable of regulating olefin selectivity, and relates to the technical field of heavy oil catalytic cracking. The preparation method comprises the following steps: S1, uniformly dispersing aluminum source powder, calcium source powder and a pore-enlarging agent into a liquid-phase medium to obtain mixed slurry; S2, calcining the mixed slurry obtained in the step S1 for 2-8h at 900-1200 DEG C in an inert gas atmosphere, and then placing the calcined mixed slurry in a mixed gas atmosphere composed of water vapor and oxygen for gasification pore-forming to obtain a calcium aluminate carrier precursor; and S3, uniformly dispersing a modifier and the calcium aluminate carrier precursor prepared in the step S2 in the liquid-phase medium to form homogeneous slurry, drying the homogeneous slurry, roasting the dried homogeneous slurry at 500-700 DEG C for 2-7 hours, and carrying out granulating and screening to obtain the calcium aluminate catalyst. The texture characteristics of the calcium aluminate catalyst obtained by the preparation method provided by the invention are better than those of the catalyst obtainedby the traditional preparation method.

The invention discloses a method for preparing dried sea cucumbers through combined drying, and relates to the technical field of marine product drying processing. The method specifically comprises the steps of viscera removal and boiling of sea cucumbers, hot air drying treatment and microwave vacuum drying treatment. Two drying modes of hot air drying and microwave vacuum drying are combined; and by utilizing segmented drying, the advantages of the two drying modes are fully played, and the method has important significance in improving the sea cucumber drying efficiency and quality and reducing the treatment cost. The process is simple, energy-saving and environment-friendly, the drying efficiency can be obviously improved, the technology is easy to control in real time, and continuous and automatic clean production can be realized; the sea cucumbers prepared by the method disclosed by the invention are good in appearance, quick in rehydration, sanitary and safe, and the original nutritional ingredients of the sea cucumbers can be effectively reserved.