27results about How to "Improve functional properties" patented technology

The invention relates to the technical field of artificial intelligence, and particularly provides a KASP primer intelligent typing evaluation method and system TAL-SRX based on multi-model fusion. The method comprises the following steps: firstly, optimizing the performance of a basic model and a meta model by using RS, PSO and BO algorithms, constructing a Stacking integrated learning framework to integrate the advantages of an XGBoost learner, and enhancing the stability of the model by adopting five-fold cross validation; then, combining ANN and LSTM to construct a hybrid neural network, capturing a nonlinear relationship and extracting complex features, and meanwhile, introducing a Transform algorithm to capture a global dependency relationship in a high-dimensional feature space; and finally, fusing the two machine learning algorithms through a soft voting integration strategy, and outputting a KASP mark typing effect score. According to the method, the KASP marker with an excellent typing effect can be accurately screened, relatively high robustness and good and reliable evaluation performance are achieved, and technical support is provided for work such as molecular marker-assisted breeding.

The invention relates to the technical field of printing, in particular to a structural member with insulation and heat dissipation functions and a printing process thereof.The structural member comprises a base material layer, a graphite layer and a surface layer which are sequentially arranged from bottom to top, the base material layer is made of PA, and the surface layer is made of PI materials; the lowermost layer is made of a PA material, the middle layer is a graphite film, and the uppermost layer is made of a PI material; due to the excellent insulating and puncture-resistant performance of PA, when PA is in contact with a device conductor, the insulating and puncture-resistant functions can be effectively achieved. By means of the efficient heat conductivity coefficient of the graphite layer, the product has the heat dissipation effect of rapidly diffusing a single-point heat source. And the base material layer and the graphite layer are tightly combined by adopting a thermal compounding technology, so that the integrity of the structure is ensured, the production process is simplified, and the production efficiency is improved.

The invention relates to the technical field of cigarette manufacturing, and discloses cigarette filter stick forming paper containing bamboo ultrafine powder and a preparation method thereof, the cigarette filter stick forming paper comprises the following raw materials by mass: 40-60 parts of wood pulp cellulose, 0-35 parts of tobacco stem ultrafine powder, 10-30 parts of bamboo ultrafine powder, 20-30 parts of a modified calcium carbonate filler, 12-16 parts of essence and 1-6 parts of a cigarette paper additive; the modified calcium carbonate is obtained by compounding calcium carbonate with zeolite powder and then modifying with glyceryl triacetate. By means of the method, smoke can have the fresh and sweet fragrance of bamboos, the smoke is enriched, the smoke state and the fragrance style are improved, offensive odor and irritation of tobaccos are reduced, and the smoking quality of cigarettes is improved.

The invention discloses a preparation method and application of low-sensitization high-nutrition pea protein egg custard liquid. The preparation method comprises the following steps: (1) extracting pea protein A from a pea variety A; extracting pea protein B from the pea variety B; uniformly mixing the pea protein A and the pea protein B to obtain the low-sensitization high-nutrition pea protein; (2) performing compound modification on the low-sensitization high-nutrition pea protein to obtain modified low-sensitization high-nutrition pea protein; and (3) mixing and emulsifying the modified low-sensitization high-nutrition pea protein, calcium chloride, edible vegetable oil, edible polysaccharide and water to obtain the low-sensitization high-nutrition pea protein egg custard liquid. The pea protein egg custard liquid prepared by the preparation method disclosed by the invention can be kept uniform and stable after being stored at low temperature for a long time, and can be used as an egg substitute in the food field; the pea protein egg custard is used for preparing the pea protein egg custard, the formed egg custard is uniform in tissue structure, and the structure and the taste of the egg custard can be simulated to a certain extent.

The invention discloses bacillus subtilis K6 which is preserved in the China Center for Type Culture Collection, and the preservation number of the bacillus subtilis K6 is CCTCC (China Center for Type Culture Collection) NO: 20231096. The invention further discloses application of the bacillus subtilis K6 in detoxification of the corn germ meal, the bacillus subtilis K6 is used for fermenting and detoxifying polluted corn germ meal, the degradation rate of zearalenone in the corn germ meal reaches 95% or above, the degradation rate of aspergillus flavus B1 in the corn germ meal reaches 90% or above, toxic substances can be effectively degraded, the detoxification activity is high, and the bacillus subtilis K6 can be applied to detoxification of the corn germ meal. And the method has good tolerance to high temperature and low pH, has stable detoxification capability, and can remove recessive zearalenone toxin contained in the cake meal at the same time. The utilization value of the corn germ meal can be improved, the nutrient components of the corn germ meal can be improved, and a good technical foundation is laid for deep processing of the corn germ meal.

A preparation method of a compound containing pea protein comprises the following steps: step 1, the pea protein is placed in a ball-milling tank for ball milling, in the ball-milling process, liquid nitrogen is always in an open state, and the temperature is kept between-20 DEG C and-10 DEG C; the ball milling time is 5-50 minutes, so as to obtain the frozen ball-milled modified pea protein; step 2, adding water into dry rice starch to prepare starch milk, then adding water into the frozen ball-milling modified pea protein for dissolving to obtain a frozen ball-milling modified pea protein solution, then adding the frozen ball-milling modified pea protein solution into the starch milk, and stirring at normal temperature to uniformly mix the starch milk and the frozen ball-milling modified pea protein solution to obtain a frozen ball-milling modified pea protein solution; freezing and drying to obtain a pea protein-rice starch compound; or preparing the frozen ball-milled modified pea protein into a frozen ball-milled modified pea protein solution by using a PBS buffer solution, then mixing the frozen ball-milled modified pea protein solution with the blueberry anthocyanin solution, and stirring in a dark place at room temperature to obtain the pea protein-blueberry anthocyanin compound. According to the pea protein-rice starch compound disclosed by the invention, the retrogradation value, the gel hardness, the gelatinization enthalpy value and the short-range orderliness of the rice starch are reduced.

The present invention belongs to the field of food, and discloses a healthy all-plant-based room temperature low-fat cream and its preparation method and application. The preparation method of the healthy all-plant-based room temperature low-fat cream comprises the following steps: preparation of enzymatic soy protein-polyphenol complex; dissolving syrup in an enzymatic soy protein-polyphenol complex dispersion and stirring to obtain an aqueous phase mixture; heating and melting diglyceride, adding emulsifier and colloid and stirring and dispersing to obtain an oil phase mixture; mixing the oil phase mixture and the aqueous phase mixture, shearing, and homogenizing to obtain room temperature all-plant-based cream. The all-plant-based room temperature cream prepared by the present invention has natural raw materials, simple ingredients, does not contain animal ingredients, and is suitable for a wide range of people. The product has high stability, is not easy to oxidize, can be stored and transported at room temperature, and can be whipped into highly stable whipping cream in a wide temperature range. The preparation process does not require complicated procedures, is easy to produce, is easy to operate, is environmentally friendly and pollution-free, and can be used as a new type of healthy room temperature low-fat cream product.

The invention discloses a konjak taro ball capable of keeping chewy at low temperature and a preparation method thereof, and belongs to the technical field of konjak taro ball preparation, the konjak taro ball comprises the following components by weight: 15-35 parts of konjak powder, 5-15 parts of tapioca flour, 1-2 parts of a sweetener, 3-5 parts of cranberry pulp, 1-3 parts of vaccinium bracteatum thunb juice, and 40-75 parts of water. Through a specific formula and a specific processing technology, the konjak balls can keep the elastic characteristic at low temperature, and the problem that the quality of the konjak balls is reduced at low temperature in the prior art is solved.

The invention relates to the technical field of automobile seats, and provides an automobile seat partition rapid temperature control and fatigue awakening device and method. The device sequentially comprises a coating layer, a flexible soaking layer, a thermoelectric module array, a micro-channel liquid cooling plate, a heat insulation supporting layer, a sponge substrate, a pressure sensor array, a temperature sensor array, a control unit, a liquid cooling circulating pump and an air conditioner heat exchanger. The thermoelectric module array at least comprises two semiconductor thermoelectric modules which are respectively arranged in the cushion area and the neck area; the control unit controls the corresponding semiconductor thermoelectric module and the liquid cooling circulating pump to perform top-speed heating or top-speed cooling; and when a fatigue state signal of the vehicle-mounted DMS system is received, the semiconductor thermoelectric module at the neck is controlled to output high-frequency pulse current so as to generate rapid temperature difference jump. The thermoelectric module is coupled with an air conditioner liquid cooling loop through the micro-channel liquid cooling plate, the heat dissipation bottleneck of a traditional semiconductor seat is solved, and dynamic temperature control of each partition is achieved by generating a body pressure cloud picture.

The application belongs to the field of food preservation technology, and relates to a chitosan-gelatin composite preservative solution based on plasma-activated water modification and a preparation method and application thereof. First, PAW is used to prepare chitosan solution and gelatin solution respectively, and the composite preservative solution is obtained after mixing and homogenizing. The coating is dehydrated to form a preservative film. The PAW is prepared by treating deionized water with low-temperature plasma, and is rich in active ingredients such as hydroxyl radicals and hydrogen peroxide, which can effectively modify chitosan and gelatin, enhance intermolecular crosslinking, and form a composite film with a dense network structure. The composite film can be applied to fish preservation through coating or immersion, can effectively inhibit the growth of microorganisms, and can improve the color of fish fillets. In addition, the composite film has the function of delaying protein degradation by inhibiting endogenous protease activity, thereby maintaining the muscle tissue structure and prolonging the shelf life of chilled fish fillets. The application has the advantages of simple process, green safety, remarkable preservation effect, and wide market application prospect.

This invention discloses a method for preparing N-doped β"-AlON solid electrolyte powder, which includes the following steps: (1) Slurry preparation: weigh anhydrous ethanol and dispersant, add the dispersant to anhydrous ethanol and stir evenly to obtain a mixed solution, then weigh aluminum source powder, lithium source powder, sodium source powder and nitrogen source powder to obtain a mixed powder, add the mixed powder to the mixed solution and stir thoroughly until the mixture is evenly mixed to obtain a mixed slurry; (2) Grinding to prepare precursor slurry: grind the mixed slurry thoroughly to obtain a precursor slurry; (3) Spray drying: spray dry the wet-ground precursor slurry to obtain spray-dried powder; (4) Calcination: calcine the spray-dried powder in a nitrogen atmosphere, and keep warm after calcination to obtain N-doped β"-AlON powder.

This invention discloses a high-functionality defatted rice bran, its preparation method, and its applications. The method includes: stabilizing fresh rice bran with saturated steam to inactivate lipase, obtaining stabilized rice bran; then using the stabilized rice bran as raw material, extracting and defatting it with supercritical CO2 to separate rice bran oil and high-functionality defatted rice bran. Preferably, the saturated steam treatment temperature is 115-125℃, and the time is 15-25 min; the supercritical CO2 extraction temperature is 45-55℃, the pressure is 25-35 MPa, and the time is 1.5-2.5 h. The defatted rice bran prepared by this invention has a fat content of less than 1.5%, a water-holding capacity of more than 3.0 g / g, an oil-holding capacity of more than 2.4 g / g, and an expansion potential of more than 5.8 g / g. This method is green and environmentally friendly, significantly improving the functional properties of defatted rice bran. The resulting product can be used as a high-dietary-fiber ingredient in baked goods, showing good application prospects.

The invention relates to weldable hydrogen embrittlement-resistant high-strength corrosion-resistant austenitic steel based on material calculation and a preparation method thereof. The weldable hydrogen embrittlement-resistant high-strength corrosion-resistant austenitic steel comprises the following components in percentage by weight: less than 0.03% of C, 0.27%-0.3% of N, 0.18%-0.22% of Si, 2.3%-2.5% of Mn, 15%-18% of Cr, 18%-20% of Ni, 1.4%-1.6% of Mo, 1.9%-2.1% of Co, 0.3%-1% of Nb, 0.3%-1% of V and the balance of Fe and impurities. The yield strength of the finished product is larger than 800 MPa, the tensile strength is larger than 1000 MPa, and the ductility is larger than 23%. The weldability is good; the self-corrosion potential is greater than-0.6 V, and the self-corrosion current is less than 1.5 * 10 <-5 > A / cm < 2 >. And the hydrogen embrittlement sensitivity coefficient at room temperature is less than 18%. According to the method, smelting components are accurately designed through multi-dimensional component calculation, the smelting, casting, hot rolling and heat treatment processes are optimized through full-process calculation, and the weldability, hydrogen brittleness resistance, corrosion resistance and mechanical properties of the austenitic stainless steel are improved.

The present invention relates to the field of artificial intelligence technology, and specifically provides a KASP primer intelligent typing evaluation method and system TAL-SRX based on multi-model fusion. First, the RS, PSO and BO algorithms are used to optimize the performance of the basic model and meta-model, and a Stacking integrated learning framework is constructed to integrate the advantages of the XGBoost learner, and a five-fold cross validation is used to enhance the stability of the model. Then, ANN and LSTM are combined to construct a hybrid neural network to capture nonlinear relationships and extract complex features, and the Transformer algorithm is introduced to capture global dependencies in high-dimensional feature space. Finally, the two machine learning algorithms are fused through a soft voting integration strategy to output the KASP marker typing effect score. The present invention can accurately screen KASP markers with excellent typing effects, has high robustness and good and reliable evaluation performance, and provides technical support for molecular marker-assisted breeding and other work.

The invention provides hair follicle micro organ melanocyte cultivation equipment, and relates to the field of cell culture.The hair follicle micro organ melanocyte cultivation equipment comprises a box body, a cultivation box is placed in an inner cavity of the box body, a filtering mechanism is arranged in the inner cavity of the box body and comprises a supporting shell, and a filtering frame is arranged in an inner cavity of the supporting shell in a penetrating mode; a U-shaped plate is connected to the opposite sides of the supporting shells through a rotating shaft, a first vertical pipe is connected to the inner wall of the U-shaped plate through a supporting block, one-way liquid outlet valves are arranged at the bottoms of the two sides of the first vertical pipe in a penetrating mode, one sides of the one-way liquid outlet valves extend to an inner cavity of the filtering frame, and the surfaces of the one-way liquid outlet valves are sleeved with first springs. By arranging a supporting shell, a filtering frame, a U-shaped plate, a first vertical pipe, a one-way liquid outlet valve and a first spring, a nutrient solution enters an inner cavity of the filtering frame, the nutrient solution can be filtered, impurities in the nutrient solution are filtered out, absorption and growth of cells are facilitated, and damage to the cells is avoided.

The present invention relates to the field of printing technology, and in particular to a structural part with insulation and heat dissipation and its printing process, comprising a substrate layer, a graphite layer and a surface layer arranged in sequence from bottom to top, the substrate layer is made of PA, and the surface layer is made of PI material; the bottom layer is made of PA material, the middle layer is a graphite film, and the top layer is made of PI material; through the excellent insulation and puncture resistance of PA itself, when in contact with the device conductor, it can effectively play the role of insulation and puncture resistance. Relying on the efficient thermal conductivity of the graphite layer, the product has the heat dissipation effect of quickly diffusing a single point heat source. In addition, the thermal composite technology is used to tightly combine the substrate layer and the graphite layer, which not only ensures the integrity of the structure, but also simplifies the production process and improves production efficiency.

The invention belongs to the field of food processing and production, and particularly relates to a novel production method of cheese. Cow milk is used as a raw material, a microfiltration treatment technology is combined, and casein interception liquid and fat are mixed in proportion to prepare the cheese. The embodiment of the invention shows that compared with the prior art, the cheese produced by mixing the microfiltration trapped fluid with 10% or 20% of fat has no significant difference in sensory analysis, functional characteristics and the like, and the cheese produced by mixing the microfiltration trapped fluid with 40% of fat has good water-holding capacity, relatively strong melting property and relatively high oil separation property. According to the optimized novel cheese production method, the gelation rate can be increased, the preparation time is saved, and the production efficiency is improved.

The invention discloses a method for reducing protein sensitization based on protease hydrolysis pretreatment combined with amyloid fibril modification, and belongs to the technical field of protein modification. In order to solve the technical problem that although enzyme hydrolysis can reduce sensitization of beta-lactoglobulin, sensory characteristics and functional attributes of protein can be damaged, the invention provides a method for preparing beta-lactoglobulin through hydrolysis, protease enzymolysis, enzyme deactivation, rapid cooling and centrifugation by taking beta-lactoglobulin as a raw material. According to the method for preparing the low-allergenicity beta-lactoglobulin by modifying the amyloid fibril, enzyme hydrolysis pretreatment and an amyloid fibril modification method are combined, so that the allergenicity of the beta-lactoglobulin is reduced, and meanwhile, the functional attributes of the beta-lactoglobulin are reserved. The low-sensitization beta-lactoglobulin prepared by the method can be used for preparing low-sensitization cow milk or milk powder and formula food with special medical application.

The invention discloses a calf energy-nitrogen synchronous release pellet feed and a preparation method thereof, which comprises the following raw materials by weight: 22-28 parts of soybean meal, 5-10 parts of cottonseed meal, 5-10 parts of rapeseed meal, 1-2 parts of sesame meal, 10-15 parts of modified corn protein powder, 20-26 parts of composite corn starch, 1-2 parts of puffed corn flour, 3-6 parts of DDGS, 2-5 parts of molasses, 20-26 parts of corn husk, 4-8 parts of premix, 1-3 parts of cassava starch, and 0.5-1.5 parts of brewer's yeast culture. The pellet feed is prepared by modifying corn starch, delaying its digestion rate, making the degradation and release law of corn starch in the small intestine match the rate of amino acid release of protein substances such as soybean meal, cottonseed meal, sesame meal, rapeseed meal, and modified corn protein powder, so that when protein releases amino acids, the composite corn starch can also slowly release glucose to provide energy, reduce the energy supply ratio of amino acids as energy substances, and promote efficient amino acid deposition.

The invention discloses a method for extracting insoluble dietary fibers from Yuan River asparagus processing by-products and application of the insoluble dietary fibers. According to the method, a sodium citrate solution is added into asparagus shell powder for constant-temperature extraction, and ultrasonic temperature-controlled extraction is carried out. And adding cellulase, saccharifying enzyme and neutral protease for enzymolysis, heating for enzyme deactivation, centrifuging, washing and dehydrating the precipitate with ethanol, drying and crushing to obtain the insoluble dietary fiber. The insoluble dietary fiber has relatively strong water-holding capacity and oil-holding capacity, has relatively strong adsorption capacity on cholesterol, sodium cholate and glucose, and has relatively strong scavenging capacity on DPPH, ABTS and hydroxyl free radicals. According to the method, the used raw materials are byproducts in the processing process of the Yuan River asparagus, the cost of the raw materials is low, the asparagus shells are turned into wealth, the pollution of the processing waste to the environment is reduced, and the extracted insoluble dietary fibers have good functional characteristics, can be used for developing functional products for reducing blood fat and the like, and have good application prospects. The potential market prospect is realized.

The invention discloses a preparation method of an embryo extract based on soybean germs. The preparation method comprises the following steps: screening the soybean germs, carrying out antioxidant cleaning, hatching and activating in a dark place under specific temperature and humidity, and carrying out low-temperature ultrasonic pretreatment; mixing the activated wet germs with a low-temperature buffer solution, and performing wet grinding under a temperature control condition to obtain primary slurry; step-by-step enzymolysis is carried out by adopting a compound enzyme containing alkaline protease, cellulase, beta-glucanase and glutamine transaminase, and macromolecular substances are directionally hydrolyzed under the protection of nitrogen; carrying out inactivation and solid-liquid separation on the enzymatic hydrolysate, and then carrying out fine separation, desalination and concentration on the enzymatic hydrolysate through a microfiltration membrane system, an ultrafiltration membrane system and a nanofiltration membrane system in sequence; by means of systematic activation, low-temperature treatment, directional enzymolysis and membrane separation technologies, micromolecular active substances in soybean germs can be efficiently extracted and enriched, and the obtained product is high in active ingredient retention rate, high in purity and good in stability.

Belonging to the technical field of pet food, the invention discloses a summer-heat relieving pet wet food capable of being eaten by freezing, which comprises the following raw materials by weight: 10-30 parts of animal meat, 1-3 parts of vegetable protein, 0.5-5 parts of starch, 4-10 parts of grease, 0-0.2 part of pigment, 0.3-0.8 part of a modifier, 0.2-0.5 part of an emulsifier, 0-2 parts of other colloids, and the balance of water, with the total mass of all the raw materials being 100 parts. The pet wet food capable of relieving summer-heat is low in sweetness, low in calorie and high in palatability, can effectively improve the palatability of the pet food when the pet food is eaten after being frozen, and meanwhile reduces system instability after the pet wet food is unfrozen.

The invention discloses a water-resistant vegetable protein adhesive as well as a preparation method and application thereof. The water-resistant vegetable protein adhesive is prepared from the following raw materials: cake meal, cake meal protein isolate, choline alfoscerate and a modifier, the modifier is prepared from the following raw materials: urea and a sulfamic acid compound. According to the water-resistant vegetable protein adhesive provided by the invention, separation of cakes and meal is avoided, and meanwhile, the flame retardance, the antibacterial property and the mechanical property of an artificial board are improved.

The invention discloses a compacted coffee tablet (1), in particular a tablet of compacted roasted and ground coffee beans, which has an advantageous configuration in terms of compaction method, shape maintenance and coffee extraction efficiency, in particular espresso coffee. The invention also discloses a beverage preparation system comprising the compacted coffee tablet (1).

The invention belongs to the technical field of food processing, and particularly relates to a method for preparing high-foaming sterilized egg white liquid through electrical stimulation and application of the high-foaming sterilized egg white liquid. The method comprises the following steps: cleaning fresh eggs to remove dirt and bacteria on the surfaces of eggshells; separating egg white and yolk by using an eggbeater to obtain egg white liquid; putting the separated egg white liquid under a low-temperature condition, adding sodium chloride, and stirring at a low speed by using a magnetic stirrer; and performing electrical stimulation treatment on the stirred egg white liquid. The prepared egg white liquid has good foamability, stability and antibacterial performance, the problems that natural egg white liquid is poor in foam stability and foamability are effectively solved, in addition, an egg white sample obtained after electrical stimulation has richer taste features, and the egg white liquid can be widely applied to aerated food. High-quality development of the egg product processing industry is promoted, and a new technical means is provided for the food processing industry.

The invention discloses a method and equipment for improving quality and efficiency of wolfberry puree through slit tangential ultrasonic reinforcement, and belongs to the technical field of food / agricultural product processing. The method comprises the following steps: by taking Chinese wolfberry primary pulp as a raw material, pumping the Chinese wolfberry primary pulp into a slit-shaped divergent ultrasonic treatment cavity, controlling ultrasonic power, synchronizing dual-frequency combination, flowing speed in the slit cavity, circulating accumulated ultrasonic time in the cavity, micronizing, homogenizing, degassing, sterilizing and the like, thereby obtaining the ultrasonic enhanced quality-improving and efficiency-improving Chinese wolfberry primary pulp. The pulp yield, lycium barbarum polysaccharide, lycium barbarum protein, polyphenol, flavonoid substances and the dissolution amount of carotenoid of the obtained lycium barbarum primary pulp are improved to different extents, and the antioxidant activity of the polysaccharide and the protein in the lycium barbarum primary pulp is enhanced. The slit ultrasonic enhanced Chinese wolfberry primary pulp can achieve the effect of improving quality and efficiency. The technology is simple, production operation is easy, and the utilization depth and breadth of the wolfberry primary pulp can be enlarged.

The invention belongs to the technical field of food, and particularly relates to a thickening stabilizer and a preparation method of milk-containing pudding. The thickening stabilizer is prepared from the following components in percentage by mass: 0.01 to 50 percent of glutamine transaminase, 0 to 30 percent of carrageenan, 20 to 80 percent of locust bean gum, 0 to 30 percent of gelatin, 0 to 30 percent of konjac glucomannan, 0 to 30 percent of guar gum, 0 to 30 percent of xanthan gum, 0 to 30 percent of potassium chloride, 0 to 30 percent of emulsifier and 0 to 30 percent of protein glutaminase. The invention also discloses a milk-containing pudding and a preparation method thereof. The milk-containing pudding disclosed by the invention can be obtained by mixing and shearing the raw materials, reacting, curing, canning, sterilizing and cooling. The thickening stabilizer can improve the storage stability of the pudding, improve the bleeding phenomenon of the pudding and improve the texture quality of the product; and meanwhile, the pudding is fine and smooth in taste, melts in the mouth, is fresh and cool, and is sufficient in milk-flavor aftertaste and makes people feel aftertaste.