9results about How to "Reduce flavor" patented technology

This utility model provides a smart electric noodle cooker for everyday use, comprising: a base and a main body. The main body includes an outer tank and an inner tank. An annular plate is provided at the upper end of the inner tank and is fixedly connected to the outer tank. A heating element is provided on the lower side of the main body. Multiple evenly distributed first locking slots are provided on the upper part of the outer tank. This utility model provides a smart electric noodle cooker for everyday use. The double-layer structure formed by the outer and inner tanks, fixed with the annular plate, enhances stability. The heating medium cavity transfers heat through the heating medium, avoiding direct contact between the heating element and the noodle soup, reducing the burning sensation caused by localized high temperatures and thus minimizing flavor degradation. The multiple first locking slots, combined with a hanging bracket, allow for the simultaneous hanging of multiple noodle pieces, improving efficiency. The structural design of the hanging bracket, noodle pieces, and blocking end makes installation and disassembly of each component convenient. The blocking end can prevent floating ingredients from entering, facilitating noodle placement and cleaning.

The invention discloses a method for reducing allergenicity and bitter taste of whey protein through non-thermal processing assisted composite enzymatic hydrolysis, and belongs to the technical field of food processing. The preparation method comprises the following steps: adding whey protein into ultrapure water, uniformly dispersing to prepare a 5% whey protein solution, carrying out ultrasonic treatment to open the internal structure of the whey protein and fully expose sensitization groups buried in the whey protein, carrying out first-step enzymolysis on the pretreated whey protein solution by using alkaline protease, and carrying out second-step enzymolysis on the pretreated whey protein solution by using alkaline protease, and carrying out second-step enzymolysis by using Flavourzyme, and carrying out freeze-drying treatment on the whey protein solution to obtain the whey protein hydrolysate. The whey protein zymolyte prepared by the processing technology disclosed by the invention is low in sensitization and low in bitterness value, meanwhile, the delicate flavor is increased, and the applicability of the whey protein is improved.

The utility model relates to the technical field of atomization devices, in particular to an atomizer and an electronic atomization device. The atomizer comprises a liquid storage cavity; the liquid passage is in liquid communication with the liquid storage cavity, so that the liquid aerosol matrix in the liquid storage cavity is discharged under the action of gravity; the liquid drainage control assembly is arranged on the liquid passage and comprises a first disc body and a second disc body which are arranged in the extending direction of the liquid passage, a first liquid guide through hole is formed in the first disc body, a second liquid guide through hole is formed in the second disc body, and the first liquid guide through hole and the second liquid guide through hole are arranged in a staggered mode; when the first disc body and the second disc body relatively move in the axial direction and / or the radial direction, the first liquid guide through hole and the second liquid guide through hole have a staggered closed initial state and a liquid communication open state; and the vibration part is configured to be used for driving the first disc body and / or the second disc body to vibrate, so that the first liquid guide through hole and the second liquid guide through hole are switched between an initial state and an open state, and the atomizer can conveniently control whether to discharge liquid or not according to needs.

The present invention discloses a plant extract for reducing abdominal fat deposition in broilers and improving meat quality and its application, and belongs to the technical field of poultry feed. The plant extract described in the present invention is a crude extract of Anoectochilus roxburghii, and the present invention also provides a specific preparation method of the crude extract of Anoectochilus roxburghii and an application case in broiler feed. The mass percentage of the crude extract of Anoectochilus roxburghii in the broiler feed described in the present invention is 0.15-0.30%. The experimental results of the present invention confirm for the first time that the crude extract of Anoectochilus roxburghii has the effect of significantly reducing abdominal fat deposition in broilers and improving meat quality, which provides a new idea for solving the problems faced by broiler production.

The invention provides application of peppermint essential oil in prevention and treatment of ham pests and a preparation scheme of peppermint essential oil emulsion, and belongs to the technical field of ham pest prevention and treatment. New application of the peppermint essential oil in the aspect of ham pest control is found for the first time, the peppermint essential oil emulsion is prepared from the peppermint essential oil, chitosan, acetic acid, glycerin, Tween 80 and water, the safety of the obtained emulsion is far higher than that of a traditional chemical insecticide method, and the method is low in cost, easy and convenient to prepare, remarkable in effect and suitable for industrial production. Good effects are shown in egg laying repelling of adult casein flies, pupation inhibition of third-instar larvae, eclosion inhibition of pupae, contact toxicity of second-instar larvae and the like.

The invention discloses drying equipment and a drying method for amomum tsao-ko, and relates to the technical field of amomum tsao-ko drying, the drying equipment comprises a drying box body and a drying system with an air outlet formed in the upper portion of the drying box body, a rotary circulation driving part is arranged in the drying box body, and a plurality of storage supports are installed on the rotary circulation driving part at equal intervals; the storage supports are provided with net discs used for storing amomum tsao-ko, and the storage supports move along with the rotary circulation driving part and sequentially pass through the position below the air outlet, so that the amomum tsao-ko on each net disc makes uniform contact with a heat source, the drying uniformity is improved, and the situation that the amomum tsao-ko close to the air outlet is heated all the time is avoided; by moving the amomum tsao-ko in an overturning mode during drying, the quality of the dried amomum tsao-ko is improved, the situation that the flavor and the quality of the amomum tsao-ko are reduced due to the fact that volatile components of the amomum tsao-ko are affected is avoided, the amomum tsao-ko is overturned through an overturning piece, the outer surface of each amomum tsao-ko can be evenly heated, and the drying speed is increased.

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 provides a fruit and vegetable fresh-keeping method of refrigeration equipment, the refrigeration equipment is provided with a fresh-keeping chamber, a detection module for detecting the maturity of fruits and vegetables, and an ethylene module for controlling ethylene adsorption or release, and the fruit and vegetable fresh-keeping method comprises the following steps: obtaining the weight ratio of immature fruits and vegetables; the control module is used for judging an interval of a preset weight ratio of the immature fruits and vegetables in which the weight ratio of the immature fruits and vegetables falls, controlling the ethylene module to adjust a working mode according to the interval of the weight ratio of the immature fruits and vegetables, and controlling the ethylene module to release ethylene when the weight ratio of the immature fruits and vegetables is greater than or equal to 50%; when the weight ratio of immature fruits and vegetables is greater than 20% and less than 50%, the ethylene module is controlled to be closed; when the weight ratio of the fruits and vegetables in the immature state is smaller than or equal to 20%, the ethylene module is controlled to adsorb ethylene. The state of the ethylene module is adjusted according to the weight ratio of the fruits and vegetables in the immature state, and freshness retaining and ripening of the fruits and vegetables are kept.

The utility model discloses a multi-grid folding fruit packaging box, including folding packaging box main part, the inner bottom of folding packaging box main part places humidity adjusting pad, humidity adjusting pad is polyester fiber blended water -retaining cotton material, the side of folding packaging box main part is far apart all is fixedly connected with plastic frame, the side of folding packaging box main part is far apart all is set up with a plurality of air hole, every plastic frame all is equipped with two quick -release structure, every plastic frame's inside all slidingly connected with the absorption box, every absorption box's inside all is equipped with ethylene absorbent. The utility model discloses, through setting up absorption box and sealing ring, sealing ring seals, makes the ethylene absorbent in absorption box inside absorption folding packaging box main part inside ethylene gas, reduces the maturation and senescence process of fruit, avoids the softening, the discoloration, the flavor drop of fruit, even overripe and rotten.