17results about How to "Retain nutritional value" patented technology

The invention provides a shared self-service whole wheat flour milling system which comprises a shell, a wheat receiver, a wheat washer, a wheat wetting bin and a whole grain grinding miller, the wheat receiver, the wheat washer, the wheat wetting bin and the whole grain grinding miller are arranged in the shell, and the shared self-service whole wheat flour milling system comprises the wheat receiver, a weighing device and a cleaning and packaging supporting part for providing support for the whole grain grinding miller. After the wheat receiver receives wheat or other raw materials, the wheat or other raw materials are weighed in a self-service mode and transmitted to the central control system to be displayed as gross weight, then the wheat or other raw materials enter the wheat washing device to be washed, dedusted and purified and then weighed again, and the weighing data are transmitted to the central control system to be displayed as net weight. The cleaned wheat or other raw materials enter the corresponding wheat wetting bins according to flour types selected by a user and working parameters, the wheat or other raw materials are automatically sucked into the whole-grain grinding machine for whole-grain grinding after preset wheat wetting time is up, the whole-grain grinding machine automatically selects a flour grinding program according to the sucked wheat wetting bin number, flour of the corresponding types is produced and then enters the packaging system, and the packaging system is used for packaging the wheat or other raw materials. And packaging and sealing, and printing traceability information such as production date, batch number, bar code and the like. And the user picks up the goods according to the receipt information on the next day and scans a code or swipes a membership card to pay or deduct the fee. The system has the advantages of whole-course self-service sharing, no personnel intervention in the process, cleanness, sanitation, environmental protection and health, and is suitable for community and rural delivery.

The present application relates to the technical field of feed processing, and particularly relates to a preparation method of Maotai-flavor distiller's grains fermented feed, which comprises the following steps: drying treatment based on the moisture content of Maotai-flavor distiller's grains to obtain basic distiller's grains; determining the strain ratio of brewer's yeast, bacillus subtilis and aspergillus niger based on the tannin content of the basic distiller's grains to obtain a compound fermentation inoculant; inoculating and then fermenting; determining state evaluation parameters based on the total polyphenol accumulation rate, the dissolved oxygen consumption rate and the microbial activity index during the fermentation process, and performing qualified evaluation, and dynamically adjusting when unqualified; determining the fermentation end point based on the tannin degradation rate and the total polyphenol accumulation rate; and mixing the fermented distiller's grains with the basic feed at a mass ratio of 1% after low-temperature drying of the fermented distiller's grains. The present application realizes three-layer control of raw material evaluation, process control and end point determination, significantly improves the stability and content of functional active ingredients in the product, reduces the tannin and safety risk, and has a good intestinal health improvement effect on animals.

The utility model relates to the field of feed processing especially relates to a mixed fermentation tank for feed production, including box, stirring frame, air pump and silica gel diaphragm vane, the inside of box is equipped with stirring frame, the lower extreme of box is equipped with air pump, the surface of stirring frame is equipped with silica gel diaphragm vane, the inside bottom of box is equipped with mounting post, the upper end fixed of mounting post has sealed bearing, the inner ring rotating end of sealed bearing is fixedly connected with stirring frame, the inside of stirring frame is equipped with gas path and is linked with silica gel diaphragm vane, the inside of mounting post is also equipped with gas path and is linked with air pump. The device can realize the different realization adjustment silica gel diaphragm vane of more feed viscosity and the effect of auxiliary full -scale stirring, has solved the problem that the single stirring mode of the existing feed fermentation tank stirring system stirs, easily damages the surface structure of feed.

The invention relates to the technical field of deep processing of aquatic products, in particular to minced euphausia superba gel with high gel strength and a preparation method of the minced euphausia superba gel. A one-stage heating procedure is adopted, the optimum temperature range of endogenous enzyme is quickly reached, decomposition of protein by the endogenous enzyme is avoided, exogenous additives are not needed, addition of other fishes / shrimps or other functional additives is avoided, the utilization rate of euphausia superba meat is remarkably increased, and the euphausia superba meat quality is improved. The flavor and the nutritional value of the euphausia superba are reserved to the maximum extent, the additional value of euphausia superba meat is improved, a new variety of euphausia superba minced product consumption is developed, and the euphausia superba minced product has good nutritional value and commercial value.

The utility model discloses a low-temperature drying device for chia seed powder production, which relates to the technical field of low-temperature drying devices, and adopts the technical scheme that the low-temperature drying device comprises a base, two supporting plates are fixedly arranged at the top of the base, a low-temperature drying component is arranged between the two supporting plates, and a right connecting frame and a left connecting frame are fixedly connected to two sides of the low-temperature drying component respectively; the low-temperature drying device for chia seed powder production has the beneficial effects that chia seed powder is turned over in the box through the synergistic effect of autorotation air spraying of the air spraying pipe and autorotation stirring of the stirring blades, the powder agglomeration phenomenon is effectively broken through, it is ensured that powder at each position can make full contact with low-temperature dry air, and the drying efficiency is improved; compared with a traditional static or pure air circulation low-temperature drying mode, the drying uniformity is remarkably improved, the problem of insufficient local drying or excessive drying is avoided, meanwhile, the drying time is greatly shortened, and the production efficiency is improved.

The utility model relates to the technical field of yak tendon jelly processing, in particular to a vacuum heating mechanism for yak tendon jelly processing, which comprises a vacuum heating chamber, and a sealing door body, a master controller and a temperature controller are respectively arranged on the base surface of the vacuum heating chamber. A vacuum pump is fixedly installed on one side of the short edge of the vacuum heating chamber, a device table is fixedly installed at the bottom end of the interior of the vacuum heating chamber, a lower connecting base is fixedly installed at the top of the device table, an upper connecting base is connected to the upper portion of the lower connecting base, and a heat conduction plate is arranged on the upper portion of the upper connecting base. A heating element is mounted at the top end of the interior of the upper connecting seat and located between the upper connecting seat and the heat conducting plate; according to the utility model, the yak tendon jelly is heated in a vacuum heating mode, so that the yak tendon jelly is not easy to oxidize in the heating process, the original color and flavor of the yak tendon jelly can be kept, and the device is very practical.

The invention relates to the technical field of preparation of food sweetened bean paste stuffing, in particular to a preparation method of the sweetened bean paste stuffing, which comprises the following steps: cleaning beans through physical bubbles to ensure the surfaces of the beans, soaking the beans in water at normal temperature for 4-8 hours, putting the beans into a pulsed electric field treatment device, destroying cell wall structures through an electric field, promoting the softening of the beans, and further improving the quality of the sweetened bean paste stuffing. Preliminarily heating the beans to 60-80 DEG C, performing medium-temperature stir-frying, controlling the temperature at 100-120 DEG C, and quickly cooling the stir-fried sweetened bean paste to control the temperature at 1t; the method comprises the following steps: grinding beans into fine bean paste at a set temperature by using a cold grinder at 40 DEG C, carrying out vacuum packaging and storage, carrying out sealed packaging on the bean paste, and storing the bean paste in a cold storage environment at 0-4 DEG C. Through precise regulation and control of a multi-step temperature control system, the problem of overheating in the processing process of the bean paste is effectively avoided, and the quality of the bean paste is improved. Decomposition and loss of heat-sensitive nutritional ingredients such as vitamins and antioxidants caused by high temperature are reduced, and more nutritional values are reserved.

The invention discloses corn meal replacement powder capable of promoting growth of intestinal probiotics and a preparation method of the corn meal replacement powder. The corn meal replacement powder is prepared from the following components in percentage by weight: 76.9%-88.5% of enzyme unfrozen dry corn flour, 10%-20% of Chinese yam powder, 0.3%-0.7% of stevioside, 0.4%-0.8% of propylene glycol alginate, 0.4%-0.8% of xanthan gum and 0.4%-0.8% of sodium carboxymethyl cellulose. The preparation method comprises the following steps: mixing the corn flour and water, pulping, and adding anhydrous calcium chloride and alpha-amylase for enzymolysis; carrying out suction filtration on the enzymatic hydrolysate, adding water to wash the precipitate, freeze-drying the obtained precipitate, and crushing to obtain enzyme-unfrozen dry corn flour; all the components are uniformly stirred and mixed according to the proportion. According to the meal replacement powder disclosed by the invention, the corn is used as a main material, starch in the corn flour is enzymatically hydrolyzed by using amylase, energy provided by the meal replacement powder is reduced to the greatest extent, the content of lysine in the added Chinese yam is rich, the nutritional structure of the meal replacement powder is improved, the readjusted taste and mouth feel are given to the meal replacement powder, and the utilization space of the corn is expanded.

The utility model belongs to the technical field of potato processing equipment, and provides a vacuum potato peeling and dicing device which comprises a peeling cylinder, the peeling assembly comprises a driving motor, a chassis, a top rotating disc and a pushing and pressing mechanism, the chassis is provided with a bottom grinding leather roller, and the top rotating disc is provided with a top grinding leather roller; the pushing and pressing mechanism can push the potatoes into the dicing pipeline to be diced; the vacuum pump is communicated with the peeling cylinder through a vacuum pipeline; an output shaft of the driving motor is sleeved with the chassis, the top rotating disc is fixedly arranged on the output shaft of the driving motor, and the output shaft of the driving motor is sleeved with the pushing and pressing mechanism. The vacuum potato peeling and dicing device provided by the utility model can ensure that potatoes are in a vacuum environment in the peeling and dicing processing process, so that oxidation and browning are avoided, the nutritional value, taste and flavor of the potatoes are effectively reserved, peeling and dicing processing can be automatically and continuously completed, the labor intensity of workers is reduced, and the vacuum potato peeling and dicing device is simple and convenient to use and high in efficiency. And the peeling and dicing processing efficiency is improved.

The application provides a kind of dry color protection process of purple Germinatus Bambusae Sinospinosae rich in anthocyanins, and the steps include: selecting fresh and intact purple Germinatus Bambusae Sinospinosae with a length of 25-45 cm, removing the shell, washing with clean water, then absorbing the surface water with clean gauze, cutting into uniform size bamboo shoots, bamboo shoot silk and bamboo shoot strips; at room temperature, immerse the treated purple bamboo shoot samples in different concentrations of color protection solution for 1-10 min, the color protection solution includes 0.1-3.0% CaCl2, 0.1-3.0% L-cysteine, 0.01-2.0% vitamin C, then take out and drain water; dry the purple Germinatus Bambusae Sinospinosae after draining water at a temperature of 50-70℃, after reaching the drying endpoint, take out and cool to room temperature, then vacuum package, put the packaged bamboo shoots into self-sealing aluminum foil bags, and store at room temperature. The purple Germinatus Bambusae Sinospinosae treated by the application can maintain good sensory quality, and the anthocyanin content and activity can be better preserved, ensuring the quality and value of the purple Germinatus Bambusae Sinospinosae.

The utility model discloses an edible mushroom microwave vacuum drying device which comprises a shell, a turn-over mechanism is arranged on the side face of the shell, and a fixing mechanism is arranged on the side face of the shell. The turn-over mechanism comprises a fixing plate. By means of the structure, edible mushrooms are placed in the containing box, then a door plate is closed, a vacuum pump is started, air in the shell is pumped away, then a heating wire is started, the edible mushrooms are heated, then a motor is started, meanwhile, a first rotating column is driven to rotate, a first rotating plate is driven to rotate, and a second rotating column is driven to rotate, so that the edible mushrooms are heated. A sliding notch is formed, so that a movable long plate is driven to move left and right, then a placement box is driven to move left and right, edible mushrooms are driven to turn over, the edible mushrooms are evenly heated, and damage to nutritional ingredients of the edible mushrooms due to traditional high-temperature drying is avoided; and the natural active substances and the nutritional value are retained to the greatest extent.

The present application belongs to the field of microbial technology, and particularly relates to a bacillus subtilis with mold removal capacity, a bacterial agent and application thereof. The bacillus subtilis is preserved in the China General Microbiological Culture Collection Center, and the preservation number is CGMCC No. 37290. Based on the bacillus subtilis, the present application further provides a bacterial agent with good mold removal capacity. After the bacillus subtilis or the bacterial agent of the present application is added to moldy feed at different pH values, the content of mycotoxin in the feed can be reduced to the range required by the safety limit within 24 hours, and the detoxification efficiency of the bacillus subtilis or the bacterial agent on vomitoxin, zearalenone and aflatoxin B1 can be as high as 99.4%, 95.9% and 96.59% respectively, which can be used as an effective active ingredient of a mycotoxin detoxification agent. The bacillus subtilis and the bacterial agent provided by the present application can efficiently and quickly remove mycotoxin in food, feed or agricultural products, and have a wide application prospect.

The invention relates to the technical field of food processing, and discloses flavored mixed dried eggs which comprise the following raw materials in parts by weight: 90-100 parts of egg liquid, 0.5-2 parts of edible salt, 0.1-0.5 part of monosodium glutamate, 0.2-1 part of spices, 0.5-2 parts of a compound water retention agent, 0.1-0.5 part of a yeast extract, 0.2-1 part of soybean protein, 0.1-0.3 part of lactic acid bacteria powder and 0.1-0.3 part of maltodextrin. The invention also discloses a preparation method of the flavored mixed dried egg. The preparation method comprises the following steps: S1, mixing the egg liquid with the coffee extract, the chocolate water-soluble powder, the high fructose corn syrup, the edible salt and the monosodium glutamate. The soybean protein, the lactic acid bacteria powder and the bioactive peptide are added, so that the contents of protein, vitamins and minerals are remarkably increased, and meanwhile, the fat content is reduced; various regional flavors are provided by adjusting the proportion of spices; the prepared dried egg is convenient to carry and eat, and is especially suitable for children and fat-reducing people.

The invention discloses a Brazil nut ice cream which is prepared from the following raw materials: Brazil nuts, Canada maple sugar, coconut juice, milk, coconut oil, single cream, butter and a sweetening agent, part of ice cream raw materials are subjected to process treatment such as cleaning, steaming, grinding, filtering and microencapsulation, and meanwhile, a specific composite defoaming agent is compounded, so that the Brazil nut ice cream is prepared. The ice cream which is good in flavor and taste and rich in nutrition can be prepared.

The application discloses a preparation method of a chlorella pyrenoidosa fermentation beverage and belongs to the technical field of microorganisms. The preparation method comprises the following steps: S1, uniformly mixing chlorella pyrenoidosa powder with pure water, rehydrating, and obtaining rehydrated algae liquid; S2, adding an enzyme into the rehydrated algae liquid; after enzymolysis, the enzyme is inactivated, the filtrate is filtered and collected, and an enzymolysis liquid is obtained; S3, inoculating the activated strain into the enzymolysis liquid, oscillating and culturing, filtering and collecting the filtrate, and obtaining the chlorella pyrenoidosa fermentation beverage. The method combining neutral protease enzymolysis and lactobacillus plantarum fermentation is adopted, the bitterness of the chlorella pyrenoidosa beverage can be effectively improved without adding a chemical masking agent, and meanwhile, the nutritional value and functional characteristics of the chlorella pyrenoidosa beverage are well reserved.

A beverage ingredient seat is used for connecting with a beverage ingredient cylinder, the beverage ingredient cylinder is provided with a micro pump and an ingredient adding outlet connected with the micro pump, the beverage ingredient seat comprises a base, a bottom frame, a water flow channel and a driving mechanism, the bottom frame is installed on the upper part of the base, the water flow channel is arranged between the bottom frame and the base, the bottom frame is provided with a plurality of ingredient adding inlets and a plurality of through holes, the driving mechanism is synchronously connected with the pump shaft of the micro pump through the through holes, a one-way valve is installed on each ingredient adding inlet, the micro pump is used for pumping the beverage ingredient in the beverage ingredient cylinder into the ingredient adding outlet through the pump head outlet, the ingredient adding outlet is communicated to the one-way valve, the water flow channel is located directly below each one-way valve and can access the beverage ingredient from the one-way valve, the beverage ingredient seat has the characteristics of ensuring accurate dispensing of the beverage ingredient, not needing mechanical stirring and optimizing the nutritional value.

The utility model discloses a kind of fresh corn postharvest quick freezing and frozen storage integration intelligent storage device, including first chamber and second chamber, support frame, conveying belt, material receiving mechanism, precooling cabin, liquid nitrogen gasification mechanism, cold air blowing mechanism and implantable micro temperature probe device are equipped in first chamber, conveying mechanism is equipped on support frame, the end of conveying mechanism is equipped with material receiving mechanism, conveying mechanism is worn from precooling cabin, precooling cabin is equipped with liquid nitrogen gasification mechanism, cold air blowing mechanism and implantable micro temperature probe device, shelf is equipped in second chamber.The utility model improves fresh corn freezing efficiency and quality, realizes intelligent management, provides strong technical support for fresh corn industry, promotes the high-value utilization of agricultural products.