170 results about "Chili powder" patented technology

The utility model discloses a pepper baking and grinding all-in-one machine which comprises a supporting seat, a baking and grinding plate and a supporting frame are arranged above the supporting seat, the baking and grinding plate is located between the supporting frame and the supporting seat and fixed to the supporting seat, the supporting frame is in a U shape, and the two ends of the supporting frame are fixed to the upper surface of the supporting seat. An adjusting electric telescopic rod is fixed to the bottom face of the top end of the supporting frame, a lifting plate is fixed to the bottom end of the adjusting electric telescopic rod, a grinding motor is installed in the lifting plate, a rotating shaft is fixed to the output shaft end of the grinding motor, and a rotating plate is fixed to the bottom end of the rotating shaft. The rotating plate is installed at the bottom of the lifting plate and rotationally connected with the lifting plate. According to the hot pepper baking and grinding device, the hot pepper baking and grinding procedures are concentrated, the time required by hot pepper preparation is shortened, the production efficiency of hot pepper powder is improved, the baked hot peppers do not need to be transferred through tools and manual work, and the labor and equipment cost is saved.

The utility model relates to a pepper processing dust filtering mechanism which comprises a filtering mechanism main body, a fan, a filtering plate and an impacting part, a filtering channel is formed in the filtering mechanism main body, the air inlet end and the air outlet end of the filtering channel are both communicated with the outer surface of the filtering mechanism main body, and the fan is arranged at the air outlet end of the filtering channel. The fan is used for sucking air in the filtering channel outwards; the filter plate is arranged in the filter channel and is used for filtering air flowing through the filter channel; the impact part is arranged on one side of the filter plate and is used for impacting the filter plate. When the filter plate is cleaned, the filter plate is impacted by the impact part, so that part of pepper dust adhered to the filter plate can fall off from the filter plate, the purpose of cleaning the filter plate can be achieved, the filter plate does not need to be detached from the filter mechanism main body for cleaning, and the filter plate is relatively convenient to clean.

The invention discloses mushroom five-kernel sauce and a preparation method thereof. The mushroom five-kernel sauce is prepared from 45-60 parts of vegetable oil, 12-22 parts of chili powder, 12-22 parts of sunflower seed kernels, 7-12 parts of pine nut kernels, 7-12 parts of crushed peanuts, 7-12 parts of walnut kernels, 5-10 parts of white sesame seeds, 2-5 parts of tricholoma matsutake, 0.5-1 part of fermented soya beans, 0.5-1 part of soybeans, 1-2 parts of edible salt and 0.1-0.2 part of compound spice seasoning. The manufacturing method comprises the following steps: weighing raw materials for later use; heating the vegetable oil to 120-130 DEG C; stir-frying the sunflower seed kernels, the pine nut kernels and the walnut kernels for 10-15 minutes; the output power of the frying pan is 10-12kw, adding chilli powder, and frying for 5-10 minutes; adding crushed tricholoma matsutake, soybeans and complete fermented soybeans, and stir-frying for 10-20 minutes; adding edible salt, and stirring at a constant speed for 5-10 minutes; stopping heating, adding crushed peanuts and half of white sesame seeds, and frying for 10-15 minutes at the residual temperature of 100-110 DEG C; adding composite spicy seasonings, and uniformly stirring by using a mechanical arm to obtain composite seasoning sauce; closing the machine, taking out the composite seasoning sauce, uniformly spreading the other half of white sesame seeds layer by layer, and filling to obtain a semi-finished product; and sterilizing to obtain a finished product.

The invention discloses a capsaicin compound quantitative prediction model construction method and device, and a storage medium. The method comprises the following steps: S1, collecting visible-near infrared spectrum and Raman spectrum data of a chili powder sample; s2, determining the content of a taste substance capsaicin compound in the chili powder by utilizing an HPLC (High Performance Liquid Chromatography) technology; s3, directly splicing and fusing the collected visible-visible-near infrared and Raman spectrum data to form a new fusion matrix; and S4, performing variable screening according to the new fusion matrix, and establishing a quantitative model for predicting the content of the capsaicin compound as the taste substance of the chili powder. By adopting the technical scheme provided by the invention, in-situ nondestructive rapid evaluation of trace active components in a complex food matrix is realized, and pretreatment loss and aging bottleneck of traditional destructive detection are effectively avoided.

The invention discloses a spicy beef paste and a preparation method thereof, and belongs to the technical field of food processing, the beef paste comprises the following raw materials: soybean oil, diced beef or beef stuffing, high-alcohol-content white spirit, sweet soybean paste, spicy crushed dry chili powder, pepper paste, cooked white sesame, soft white sugar, fistular onion stalk and the like. The preparation method comprises the steps of high-temperature fragrance excitation, dehydration and fishy smell removal, medium-temperature material frying, low-temperature long-time boiling, post-seasoning and the like, and by accurately controlling the oil temperatures (180-200 DEG C, 80-90 DEG C and 50-60 DEG C) of different stages and the material adding sequence, the technical problems that traditional beef paste is dry and astringent in beef, not thick in sauce flavor, spicy but not fragrant and short in shelf life are effectively solved. The prepared beef paste is mellow in meat quality, spicy, fresh and fragrant, strong in layering sense and relatively good in storage stability.

The present invention discloses a preparation method of high-quality capsanthin with a high absorbance ratio, which comprises the following steps: crushing ordinary pigment peppers to obtain crushed pepper powder and mixing it with an adsorbent; the adsorbent is a mixture of bentonite and attapulgite; adjusting the water content of the mixture and the ring film ratio of the granulation equipment, and granulating the mixture; putting the granulated particles into an extraction tank, adding an extraction solvent, leaching and extracting, and after the solvent mixed oil is filtered by a filter, performing vacuum concentration to obtain high-quality capsanthin with an absorbance ratio greater than 1 and a centrifugal precipitate less than 2%. The particles after extraction are replaced with a solvent for secondary extraction to obtain capsanthin with a low absorbance ratio. The preparation method disclosed by the present invention avoids the solvent pollution and secondary loss caused by producing capsanthin with a high absorbance ratio on the basis of ordinary capsanthin; the process is simple and feasible, the yield of capsanthin is high, and the obtained capsanthin with a high absorbance ratio has good stability and low pectin and phospholipid contents.

The invention discloses a rattan pepper beef flavor code-made seasoning packet and a preparation method thereof, and the rattan pepper beef flavor code-made seasoning packet comprises a base permeation layer which is composed of rattan pepper powder, salt, chilli powder, garlic powder, onion powder, chicken essence and monosodium glutamate and is used for going deep into beef fibers to endow basic flavor; the flavor locking layer is composed of starch and concentrated zanthoxylum armatum oil and used for forming a protective film on the surface of beef to lock the base flavor and juice, the concentrated zanthoxylum armatum oil is prepared through a low-temperature extraction technology, and the loss rate of volatile components is lower than 10%; the base permeable layer and the flavor locking layer are compounded according to the mass ratio of (3: 1)-(5: 1). Based on the innovative design of a layered stacking process, through the synergistic effect of a base permeation layer (small molecular components such as zanthoxylum armatum powder and table salt) and a flavor locking layer (a starch-concentrated zanthoxylum armatum oil composite film), the technical bottleneck that the permeation depth of a traditional single-layer seasoning is insufficient is broken through, and flavor substances can be promoted to permeate into the deep layer of beef fibers within a short time; the internal flavor intensity is the same as the surface flavor.

The invention discloses a wild fruit acid soup sauce and a preparation technology thereof, and belongs to the technical field of food processing. The wild fruit soup sauce is composed of a wild fruit base sauce and a sour soup base bag, the wild fruit base sauce is prepared by compounding and pulping tomatoes, tree tomatoes, haws, tamarind fruits / olives, lemons and papayas, and passion fruits are added for aroma enhancement when the wild fruit soup sauce is eaten; the sour soup base bag is prepared by taking monosodium glutamate, chicken essence, pungent litse fruit, chili powder and the like as raw materials, frying the raw materials at 150 DEG C and boiling the raw materials for more than 20 minutes. The flavor level is improved through natural wild fruit compounding, a standardized stir-frying process guarantees mellow taste and high stability, the sauce is convenient to use and long in shelf life, the problems that traditional sour soup is single in flavor, tedious in operation and uneven in quality are solved, and the method is suitable for catering and making of various sour soup dishes in families.

The application provides a kind of cement-like solidification characteristics and mineral flavor seaweed mayonnaise and its preparation method, based on the principle of multistage homogenization in cement production, heat treatment and particle grading, porous activated carbon particles prepared by carbonization of brown algae fermentation are graded and matched, combined with ladder type homogenization emulsification process, the cement-like solidification gel characteristics are realized;The activated carbon particles of brown algae are calcined at high temperature to form a multistage pore structure, and form a cement-like mineral flavor in cooperation with black pepper powder, smoked chili powder, clove powder, litsea cubeba powder, catnip powder and garlic powder, etc.The product prepared by the application has unique touch, low-fat characteristics and functional dietary fiber, and is suitable for building theme catering and health food field.

The invention belongs to the technical field of material crushing, and particularly relates to a food material wall breaking machine for fresh chilli sauce production based on an energy-saving motor, the food material wall breaking machine comprises a wall breaking tank and a tank cover, a controller is arranged on one side of the wall breaking tank, a feeding hopper is inserted in one side of the top of the tank cover, and the food material wall breaking machine further comprises two supporting sleeves, the two supporting sleeves are fixedly arranged on the lower side of the inner wall of the wall breaking tank, the two supporting sleeves are both rotationally connected with supporting shafts, the two supporting shafts are both provided with axle distance adjusting mechanisms, the two axle distance adjusting mechanisms are both provided with a plurality of smashing cutter sets, and the multiple smashing cutter sets located on the two sides of the interior of the wall breaking tank are staggered. Under the condition that the load of the driving motor is not increased, the wall breaking and crushing efficiency of peppers is improved, unnecessary time waste is reduced, the energy consumption of the driving motor is indirectly reduced, meanwhile, the distance between cutters can be automatically adjusted and controlled according to the pepper crushing process, and the crushing effect is good.

The utility model provides a stirrer feeding auxiliary device which structurally comprises a support, a limiting air cylinder is fixedly arranged on the left side of the front end of the support, and limiting teeth are fixedly arranged at the output end of the top of the limiting air cylinder; connecting shafts are fixedly arranged on the front side and the rear side of the middle of the tank body, and a horizontal gear is fixedly arranged at the front end of the connecting shaft located on the front portion of the tank body; a feeding taper sleeve is connected to the middle of the top cover in a clamped mode, a conical cover is fixedly arranged on the outer side of the bottom of the feeding taper sleeve, and when materials such as chili powder or pepper powder fall into the inner side of the tank body through a conical plug, irritant powder which is extremely prone to being generated overflows in the tank body and drifts around, the size of the bottom of the conical plug is larger than that of the bottom of the conical cover. The irritant powder is prevented from being directly discharged through the feeding taper sleeve, the feeding taper sleeve is matched with the conical plug, and the irritant powder in the tank body is prevented from directly overflowing out of the tank body.

1. The name of the design product: chili powder packaging bag (paste chili). 2. The use of the design product: for containing chili powder. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo best indicating the design points: front view. 5. The design claimed contains color. 6. The design product is a planar product, omitting the left view; the design product is a planar product, omitting the right view; the design product is a planar product, omitting the top view; the design product is a planar product, omitting the bottom view.

The utility model relates to the technical field of chili drying, in particular to a chili drying device for chili powder production, which is characterized in that a bottom plate is arranged on the surface of a support frame, a rotating rod is arranged in the bottom plate, a positioning plate is sleeved on the surface of the rotating rod, a placing plate is arranged on the side surface of the positioning plate, and a driving motor is arranged on the surface of the placing plate; drying plates are arranged on the inner side faces of the protection pipes, fixing plates are arranged on the surfaces of the protection pipes, electric push rods are arranged on the side faces of the fixing plates, and sealing plates are arranged at the lifting ends of the electric push rods; the hot pepper drying device has the beneficial effects that firstly, hot peppers can be placed in the drying cage, then sealing is conducted through a sealing plate, a driving motor can be started to drive a supporting rod to rotate, and therefore the drying cage can rotate, and the hot peppers can be conveniently turned over through rotation of the drying cage; therefore, hot air emitted by the drying plate can conveniently and fully dry the hot peppers which are turned over continuously, and the drying efficiency is improved.

1. Name of the product in this design: Packaging Box (Baiwan Chili Powder). 2. Purpose of this design: For the outer packaging of chili powder. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The left view is the same as the right view, so the left view is omitted.

The invention relates to the technical field of preparation of food ingredients, in particular to a process for preparing a hotpot condiment sauce from plant extracts. The preparation process comprises the following steps: preparing the peanut protein freeze-dried powder; purified peanut chili oil and flavor peptide powder are prepared; preparing a tea fragrance extract; preparing a chitosan and tea dust composite film forming liquid; and preparing the hotpot condiment sauce. The flavor peptide is extracted from the peanuts, so that the delicate flavor of the hotpot condiment sauce is improved, the fragrance is lasting and stable, the delicate flavor is too obvious due to pure preparation of the peanut flavor peptide, so that the condiment sauce is too salty, and therefore, the chili powder is added for co-extraction, and in the enzymolysis process, after peanut protein enzymolysis, protease continues to conduct enzymolysis on the chili powder, and the flavor of the hotpot condiment sauce is improved. And the peanut protein enzymatic hydrolysate can assist the chili in enzymolysis, so that the peppery taste of the chili is fully preserved in the enzymatic hydrolysate in the enzymolysis process, and then the delicate flavor of the dipping sauce is improved through a Maillard reaction.

The utility model discloses a chilli powder foreign matter removing device, and belongs to the technical field of chilli powder foreign matter removing. Comprising a containing box, a rotating rod is rotatably connected to the interior of the containing box, a turnover frame is fixedly connected to the outer wall of the rotating rod, a plurality of electromagnets are fixedly connected to one side of the turnover frame, inserting strips are fixedly connected to the upper portions of the electromagnets, and a fixing plate is fixedly connected to one side of the inner wall of the containing box. According to the iron impurity removing device, the electromagnet can make full contact with chilli powder and efficiently adsorb iron-containing foreign matter in the chilli powder, through the rotating design of the electromagnet, the adsorption range is expanded, the iron impurity removing efficiency is improved, when the electromagnet passes through the V-shaped scraping strip set, scraping strips can scrape off the iron-containing foreign matter on the electromagnet, it is guaranteed that the electromagnet always keeps good adsorption capacity, and the service life of the electromagnet is prolonged. The iron-containing impurities are continuously and efficiently removed, a small number of iron-containing impurities pushed to the silica gel strip can be rapidly separated and fall into the scraping strip set without magnetic adsorption, and the iron removal effect is further improved.

The utility model relates to a dust removal isolation device for chilli pulverizer, including machine body and install cooling subassembly in machine body, machine body includes bellow, fan and crushing cabin, bellow is installed above machine body, crushing cabin is installed below machine body, bellow is communicated with crushing cabin, the cooling subassembly is installed in the machine body. The draught fan is installed on one side of the air bellow, the cooling assembly is installed in the air bellow and comprises an air pipe and an air inlet pipe, the air inlet pipe is installed at the bottom of the air bellow and communicates with the smashing bin, and the air pipe is installed in the air bellow and communicates with the draught fan. A hole is formed in the outer wall of the air bellow, an air outlet of the fan is connected with an opening pipeline on the outer wall of the air bellow, and one end of the air pipe is fixedly connected with the opening of the outer wall of the air bellow. When cold air enters the crushing bin, the dense net can block dust in external air, and meanwhile, internal pepper powder is prevented from splashing out of the crushing bin.

The invention belongs to the technical field of feed. The invention provides a feed for improving the color and luster of eggs and the content of natural carotene as well as a preparation method and application of the feed. The feed comprises a basal feed and a feed additive, wherein the feed additive comprises blakeslea trispora and chili powder. The egg yolk chromaticity of eggs and the content of beta-carotene in the egg yolk can be remarkably improved. Meanwhile, the total egg protein content can be increased, the total cholesterol and moisture content can be reduced, and the technical effect of improving the egg quality is achieved.

The utility model relates to the technical field of chili grinding, and discloses a chili grinding device for chili sauce production, which comprises a support seat and a grinding cylinder, the top of the support seat is fixedly provided with the grinding cylinder, one side of the grinding cylinder is provided with a cover plate, the center of the grinding cylinder is provided with a main shaft, and the center of the outer wall of the grinding cylinder is fixedly provided with a driving motor. A grinding cylinder is arranged in the middle of the main shaft, a grinding cutter is fixed on the outer wall of the main shaft, a discharging port is formed in the bottom of the grinding cylinder, sliding rails are arranged on the two sides of the outer wall of the bottom of the grinding cylinder, and a grading filtering plate is arranged between the sliding rails. And through the sliding design of the grading filter plate, the filter screen holes with different sizes can be conveniently switched, and chili powder with different granularities can be conveniently processed.

1. The name of the design product: chili powder packaging bag (lazy paste). 2. The use of the design product: for containing chili powder. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo best indicating the design points: front view. 5. The design for which protection is sought contains color. 6. The design product is a planar product, omitting the left view; the design product is a planar product, omitting the right view; the design product is a planar product, omitting the top view; the design product is a planar product, omitting the bottom view.

A chili powder pounding device is characterized in that two groups of limiting frame plates are arranged on the inner wall of a fixed cylinder, a moving block is arranged between the two groups of limiting frame plates, two groups of mounting frame plates are arranged on the outer wall of the fixed cylinder, limiting blocks are arranged in the two groups of mounting frame plates, and the outer walls of the limiting blocks are connected with L-shaped micro-elastic telescopic rods; a through cavity is formed in the fixed barrel, a limiting circular plate is arranged at the bottom of the fixed barrel, the diameter size of the limiting circular plate is matched with the size of the through cavity of the fixed barrel, the other ends of the two L-shaped micro-elastic telescopic rods are jointly arranged at the bottom of the limiting circular plate, and the pounding work trigger assembly is arranged in the external work box. Through the pounding work triggering assembly, the extrusion force of chili powder in the inner cavity of the working box is utilized to drive the limiting circular plate to enter the inner cavity of the fixed cylinder, then the servo motor control module is touched through the moving block, the servo motor and the rotating circular plate are automatically started, and automatic triggering of the pounding process is achieved.

The utility model relates to the technical field of spicy hot pot production, and discloses a raw material crushing device for spicy hot pot production, which comprises a clamping assembly and a crushing and filtering assembly, the crushing and filtering assembly is arranged above the clamping assembly, the crushing and filtering assembly comprises a cover plate, the upper end of the cover plate is connected with a crushing motor, and the upper end of the cover plate is connected with the crushing motor. The output end of the crushing motor is fixedly connected with a rotating sleeve, an external thread block is arranged on the cover plate, the external thread block is connected with an internal thread block, the internal thread block is connected with a crushing barrel, the interior of the crushing barrel is connected with a filter plate, and the middle of the filter plate is connected with a fixed round block. According to the dry red pepper crushing device, the crushing barrel can be prevented from shaking when dry red peppers are crushed, so that the risk that the crushing barrel shakes and falls off is reduced, the safety during crushing is improved, the rotating column and the crushing blades are conveniently taken down for cleaning after the dry red peppers are crushed, and the possibility of accidental injury caused by narrow space during cleaning in the crushing barrel is avoided.

The invention relates to the technical field of guiding and grinding of chili powder, in particular to an energy-saving guiding and grinding device for chili powder. The arc-shaped plate is vertically and fixedly installed on the top of the fixing base, a fixing pipe is fixedly installed on the inner side of the arc-shaped plate through a connecting rod, a plurality of connecting frames distributed in a circumferential array mode are fixedly installed on the outer surface of the fixing pipe, and a guide grinding tank is jointly and fixedly installed at the other ends of the connecting frames. Through control rotation of the driving shaft and the grinding guide ball by the energy-saving motor and arrangement of the screening holes in the bent pipe, screening of the size of chili powder after guiding grinding of the chili powder can be realized, and meanwhile, when the driving shaft rotates, through circular motion of the bent pipe and the conveying cylinder, a gear rolls on an inner gear ring, so that the grinding guide of the chili powder is realized. The spiral blades are driven by the rotating shaft to rotate, so that large chili powder can be uniformly conveyed into the grinding guide tank from bottom to top, repeated grinding guide of the chili powder is realized, and the grinding guide effect is improved.

This invention discloses a microwave-induced fruit-aroma-enhanced fermented chili powder and its preparation method, belonging to the field of fermented condiment technology. The preparation of the fruit-aroma-enhanced fermented chili powder of this invention includes: washing and mincing fresh millet chilies, adding chopped onions, edible salt, sugar, and white wine, mixing well, and fermenting for 10-20 days; then spreading the fermented chili sauce evenly and placing it in a microwave drying device, setting the microwave output power to 1-6 kW, and microwave drying at 90-110℃ for 20-40 minutes; the dried product is then pulverized using a grinder and sieved to obtain the final product. Compared with existing technologies, this method significantly increases the content of key fruit aroma substances such as ethyl linoleate and linalool in the obtained product, exhibiting a prominent and lasting fruit aroma flavor; while achieving product pulverization, it significantly enhances the fruit aroma characteristics of the product, providing an effective solution for developing high-quality, flavor-harmonious fermented chili products.

The utility model relates to the technical field of filtering devices, and discloses a filtering device for extracting vegetable oil resin, which comprises a filtering box, a discharge port is arranged at the bottom of the filtering box, a mounting rack is fixedly connected to the inner wall of the filtering box, a frame is connected above the mounting rack, a filtering bag is fixedly connected to the inner wall of the frame, and bolts penetrate through two sides of the frame. The bolts are in threaded connection with the frame, the upper ends of the bolts are fixedly connected with rotary knobs, threaded holes matched with the bolts are formed in the top of the mounting frame, and the two sides of the filter box are slidably connected with movable shells; according to the filtering device for extracting the vegetable oil resin, after chili powder is added into the filtering box, a connecting rod can extrude the chili powder in a filtering bag through operation of a driving assembly and a lifting assembly, so that the discharging of the chili oil resin through the filtering bag can be accelerated, and the production efficiency of chili oil is effectively improved; the frame is fixed on the mounting rack through bolts, so that the filter bag is convenient to disassemble and assemble, and the filter bag is convenient to clean.

This invention discloses a method for preparing capsaicin-like substances by temperature-responsive eutectic solvent extraction, comprising the following steps: drying Yunnan chili peppers (after removing stems and seeds), pulverizing, sieving, and collecting the chili powder; mixing lidocaine (HBA) with six alkane-chain carboxylic acids (valerate, hexanoic acid, heptanoic acid, octanoic acid, nonanoic acid, and lauric acid) at a 1:1 molar ratio to form a homogeneous and transparent liquid, TRDES; weighing the chili powder, adding it to the TRDES aqueous solution, and extracting by shaking; after extraction, centrifuging, and diluting the supernatant to obtain capsaicin-like substances. This invention uses temperature-responsive eutectic solvent extraction to prepare capsaicin-like substances, which is simple, highly efficient, and allows for the recycling of extraction reagents, effectively saving resources. It has significant practical and industrial value for promoting the large-scale production of capsaicin-like substances and enhancing their high-value applications.

The invention belongs to the technical field of food processing, and provides a tartary buckwheat protein-rich low-fat chicken cake and a preparation method thereof, the prepared chicken cake is nutritional and healthy, has both color, aroma and taste, and reduces the content of animal fat. The tartary buckwheat protein nano-emulsion chicken breast is prepared from the following raw materials in parts by weight: 80 parts of chicken breast, 0-20 parts of pig fat, 0-20 parts of tartary buckwheat protein nano-emulsion, 1.92 parts of a curing agent, 2.7 parts of seasoning and 10 parts of ice water, the curing agent is prepared from 1.8 parts of table salt and 0.12 part of composite phosphate; the seasonings comprise 0.6 part of black pepper powder, 0.2 part of white pepper powder, 0.2 part of ginger powder, 0.2 part of chili powder and 1.5 parts of red bell pepper powder; the nano-emulsion is prepared from a tartary buckwheat protein solution prepared by ultrasonic-assisted alkali pH migration treatment, a xanthan gum solution and soybean oil. The nano-emulsion is used as a fat substitute, so that the fat content in the chicken cake can be effectively reduced, the chemical composition, the nutritional value and the quality of the chicken cake are improved, and a certain reference can be provided for the development of fat-reducing meat products.

The present disclosure relates to: a culture medium composition for culturing lactic acid bacteria, which comprises superfine red pepper powder as an active ingredient; a method for culturing lactic acid bacteria using the culture medium composition for culturing lactic acid bacteria; a method for increasing a viable cell count of lactic acid bacteria; a lactic acid bacteria fermentation broth prepared using the culture method; a probiotic food composition comprising the lactic acid bacteria fermentation broth; and a probiotic beverage composition comprising the lactic acid bacteria fermentation broth.

The application discloses a continuous feeding device for chili powder processing and relates to the technical field of chili processing equipment.The continuous feeding device comprises a supporting platform, a conveying assembly is arranged on the top of the supporting platform, the conveying assembly comprises a conveying shell arranged on the top of the supporting platform, a rotating shaft movably connected to the inside of the conveying shell, a conveying wheel mounted on the surface of the rotating shaft, a conveying belt sleeved on the surface of the conveying wheel and a conveying plate mounted on the surface of the conveying belt.The application realizes continuous conveying of chili powder to a material distributing assembly through the conveying assembly, realizes quantitative separation of the chili powder through the quantitative grooves on the surface of the rotating column, realizes intermittent overturning of the rotating column through cooperation of the toothed plate and the gear in the discharging assembly, ensures that the volume of raw materials in each quantitative groove is consistent, solves the problem of uneven feeding of multiple grinding machines, realizes accurate quantitative feeding, facilitates proportional proportioning of subsequent additives, and improves uniformity of chili powder processing and product quality.

The utility model provides a chili grinding granularity adjustable structure relates to chili production technical field, including equipment main part, the one side of equipment main part is provided with the feed inlet, the one side of feed inlet is provided with the stirring structure, the stirring structure includes the stirring bin, the inner wall fixed connection of stirring bin has the limiting block, the inner wall of limiting block has the clamping connection with the connecting block, the outer fixed surface of connecting block is connected with first broken frame. The utility model, through setting up stirring structure, make the inside of originally unadjustable grinding degree stirring bin set up the structure of connecting adjustable structure, the installation of convenient adjustment structure, namely the installation of filter screen assembly, its inside main structure still includes the broken hammer of motor output end connection and rotation, the inside of feed inlet is connected stirring bin, through setting up filter screen assembly, is used for cooperation first broken frame and adjusts the grinding, sets up an adjustment assembly, and it is convenient to adjust on the outside of equipment when adjusting.