Fresh keeping and color protecting equipment for shrimps based on anti-oxidation property of tea polyphenol
A technology with antioxidant properties, tea polyphenols, applied in the preservation of food ingredients as anti-microbial, preservation of meat/fish with a protective layer, food preservation, etc., can solve economic losses, consumer acceptability decline, impact Shrimp sensory quality and other issues
Active Publication Date: 2018-02-09
NINGDE VOCATIONAL & TECHN COLLEGE
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Problems solved by technology
After the death of shrimp, polyphenol oxidase catalyzes the formation of melanin, which seriously affects the sensory quality of shrimp, reduces the acceptability of consumers, and causes economic losses
Method used
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[0056] A shrimp fresh-keeping and color-preserving device based on the antioxidant properties of tea polyphenols according to the present invention will be further described in detail below in conjunction with the accompanying drawings and examples.
[0057] A fresh-keeping and color-protecting device for shrimp based on the antioxidant properties of tea polyphenols, characterized in that it includes a bracket 1, a shell 2, an inner tank 3, a conical bearing 4, a motor 5, a transmission gear 6, a third bearing 7, a solution Bottle 8, inclined drum 9, second bearing 10, first bearing 11, nozzle 12, spring 13; according to the function, it is divided into three parts: frame structure, turning mechanism and liquid spraying mechanism;
[0058] Such as figure 1 , figure 2 , Figure 4 As shown, the housing 2 is welded on the top of the bracket 1 to form a frame structure;
[0059] Such as Figure 8 , Figure 9 As shown, the inner tank 3 is installed inside the housing 2, and a...
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The invention provides fresh keeping and color protecting equipment for shrimps based on anti-oxidation property of tea polyphenol. The fresh keeping and color protecting equipment comprises a bracket, a housing, a liner, a conical bearing, a motor, a transmission gear, a third bearing, a solution bottle, a bevel rotating cylinder, a second bearing, a first bearing, a nozzle and a spring, and is divide into three parts of a frame structure, an overturning mechanism and a liquid spraying mechanism, wherein the housing is welded to the top of the bracket to form a frame structure; the conical bearing is arranged between the outer wall of the liner and the inner wall of the housing; the top of the transmission gear is meshed with a motor gear, and the bottom of the transmission gear is meshedwith a bevel gear band on the outer wall of the liner; the motor gear is used for driving the transmission gear to rotate, and the transmission gear is used for driving the liner to rotate, so that the overturning mechanism is formed; the top of the bevel rotating cylinder is meshed with the top of the transmission gear; a ball is abutted to the bottom bevel of the bevel rotating cylinder; the transmission gear is used for driving the bevel rotating cylinder to horizontally rotate; and the nozzle is in reciprocating up-and-down motion between the spring and the bottom surface of the bevel rotating cylinder, so that the liquid spraying mechanism is formed. According to the fresh keeping and color protecting equipment for the shrimps disclosed by the invention, after coming out from washingequipment, fresh shrimps are sufficiently in contact with the tea polyphenol in liner, and enter storing equipment.
Description
technical field [0001] The invention relates to a food processing equipment, in particular to a fresh-keeping and color-preserving equipment for shrimp based on the antioxidant performance of tea polyphenols. Background technique [0002] The appearance, flavor, texture and nutritional value of food are the four major factors when consumers choose food, among which color is particularly important and is one of the most important factors for consumers to evaluate food quality. The color formed by enzymatic or non-enzymatic reactions affects many fruits, vegetables and aquatic products, especially one of the most important color reactions of crustaceans such as shrimp. The enzymatic browning reaction is polyphenol oxidase caused. After the death of shrimp, polyphenol oxidase catalyzes the formation of melanin, which seriously affects the sensory quality of shrimp, reduces the acceptability of consumers, and causes economic losses. [0003] The application of browning inhibit...
Claims
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IPC IPC(8): A23B4/10A23L3/3472A23L5/41B05B13/04
CPCA23B4/10A23L3/3472A23L5/41B05B13/041A23V2002/00A23V2200/048A23V2200/10A23V2250/2132A23V2250/214Y02A40/90
Inventor 吴先辉庞杰田妍基邓尚贵吴春华邓荣华马腾飞
Owner NINGDE VOCATIONAL & TECHN COLLEGE