122 results about "Consumer" patented technology

The invention relates to the technical field of food quality, in particular to a food quality evaluation method and system based on big data, and the method comprises the following steps: based on food freshness detection data, synchronously collecting food real-time images and environmental sensor data, including temperature, humidity, illumination and gas components, and carrying out data format unification and time synchronization calibration. According to the invention, technical support is provided for real-time monitoring and evaluation of food freshness and environmental conditions by synchronously collecting food real-time images and environmental sensor data, food quality can be accurately quantified through refined data integration and feature analysis, and particularly, the analysis of color, form and surface texture is more accurate. The time difference learning technology is combined with the cloud computing technology, so that the prediction capability of the food quality change trend is effectively enhanced, the food quality management has preventive and accurate future quality prediction, risks in production and supply chains are reduced, and the food safety and consumer satisfaction are improved.

The invention relates to the technical field of chlorella deodorization, in particular to a method for reducing fishy smell in chlorella. By regulating the concentration of inorganic selenium in the culture medium, growth of chlorella is not inhibited, selenium-enriched biological enhancement is realized, the content of typical marker hexanal with fishy smell and grass taste of chlorella is remarkably reduced, meanwhile, the content of methyl hexanoate with sweet fragrance and fruit fragrance is increased, and the content of chlorella is increased. The fishy smell reduction and aroma enhancement of the chlorella are fundamentally realized. According to the method, the flavor characteristic of the selenium-enriched chlorella is effectively improved, the application potential of the selenium-enriched chlorella in food and related fields is greatly promoted, and the selenium-enriched chlorella is easier to accept by consumers.

The invention relates to the technical field of block chain food traceability, and discloses a block chain-based food traceability method and system, and the method comprises the steps: carrying out the timestamp processing of a batch number, a production date, a transportation temperature and storage humidity, and calculating a dynamic guarantee period to generate a traceability record; encrypting the batch number and the dynamic shelf life to generate a tamper-proof hash value; when the temperature and the humidity exceed threshold values, food state records are generated in combination with the Hash values; synchronizing the food state record to a supply chain node and performing consistency verification to obtain a shared data set; generating a credible two-dimensional code containing a batch number, a dynamic shelf life and a circulation record based on the shared data set; the consumer executes verification after scanning the code, extracts the shelf life field and the circulation information abstract, and compares the dynamic shelf life with the current time to generate a user interface; and consumer feedback is extracted, batch matching is verified through a timestamp, and a food traceability report is generated. The food state can be reflected in real time, data tampering is prevented, and traceability credibility is improved.

The invention discloses an intelligent identification and management system and method for key commodities of a vegetable basket, and relates to the technical field of computer processing, and the system comprises a multi-modal data collection and preprocessing module which is used for collecting commodity images, temperature and humidity curves, vibration frequencies and electronic quality inspection reports through Internet of Things equipment, the block chain technology is adopted to encrypt and store production batches and detection values; and the intelligent labeling and label generation module is used for performing instance segmentation on the commodity image, analyzing semantic information of the quality inspection report and generating a multi-level quality label. According to the invention, through a multi-modal data fusion and dynamic association analysis technology, image recognition, sensor data and text analysis are integrated, an intelligent supervision system covering a production-retail full link is constructed, and on the basis of an adversarial training mechanism and an edge cloud collaborative architecture, the production-retail full link is completely supervised. The real-time identification capability of complicated illegal behaviors such as water-injected meat, pesticide residue exceeding and label tampering is obviously improved, and the whole-process safety guarantee of livelihood commodities is enhanced.

The invention provides a multi-modal enhanced food illegal addition monitoring method and system, and the method comprises the steps: obtaining third-party platform data through a crawler, and converting the third-party platform data into a multi-modal text data set; processing the multi-modal text data set to form a word vector table; fusing the graph attention network into BI-LSTM to construct a text classification model, and iteratively training the text classification model by using a word vector table; and completing illegal food addition monitoring by using the trained text classification model. According to the invention, whether the food is illegally added can be accurately predicted, consumption early warning and risk prompt can be quickly provided for consumers to select and buy efficacy claim common food, and a strategy is provided for supervision departments to targeted attack on illegal food adding behaviors.

The invention discloses a food safety event intelligent early warning system based on multi-source data analysis, and relates to the technical field of food safety early warning, the system can enhance the adaptability and flexibility of a model through continuous self-optimization and adjustment, the system can become more accurate and efficient along with the increase of the data volume, and the early warning efficiency is improved. And problems caused by long-term dependence on fixed rules and outdated models are avoided. By fusing the data of a plurality of sensors, the system can timely discover various potential pollution sources and identify the risk of cross contamination, and risk factors possibly neglected by a traditional method are avoided. The intelligent decision support function of the system greatly reduces the burden of manual intervention, improves the timeliness and accuracy of the reaction, and avoids the delay or error caused by manual judgment. The early warning can significantly improve the response speed, reduce the occurrence probability of food safety problems, reduce the potential safety hazards in food production, and guarantee the health and safety of consumers.

The invention provides a processing method of low-salt fermented bean curd, and belongs to the technical field of food processing. The processing method disclosed by the invention comprises the following steps: sterilizing a bean curd white blank, performing primary fermentation, performing pickling with seasoning and quality guaranteeing liquid, and performing secondary fermentation. According to the method, the bean curd white blank is sterilized and inoculated with actinomucor elegans for primary fermentation, namely directional pure fermentation, so that infectious microbe pollution can be effectively avoided, and the limitation of fermented bean curd fermentation on a high-salt environment is eliminated. Moreover, compared with the traditional method for pickling by using solid pickling materials, the method for pickling the fermented bean curd blank by using the seasoning quality-guaranteeing liquid can promote the water seepage of the fermented bean curd blank, is more beneficial to endowing the fermented bean curd with salty and fresh taste, can effectively reduce the salt content of the low-salt fermented bean curd on the premise of ensuring the product flavor, and is more in line with the pursuit of current consumers for healthy diet; the health risk of diseases such as hypertension and cardiovascular diseases caused by excessive intake of salt of consumers is reduced, and the consumer groups of the product, especially the crowds having requirements on low-salt diet, are widened.

The invention relates to the technical field of agricultural information, in particular to a product supplier and consumer matching method and system based on information axiom, and the method comprises the steps: recognizing the attributes of agricultural products; defining a system range and a design range for each attribute; for each matching scheme between the consumer and the supplier, checking whether all hard attributes are met or not, and if not, filtering out the matching scheme; for the soft attributes, calculating the information amount from the perspective of consumers and the perspective of suppliers: for the quantitative soft attributes, calculating the information amount according to the types of the quantitative soft attributes; for qualitative soft attributes, applying a fuzzy mathematical method, and then calculating information amount; respectively calculating the total information amount of the consumer perspective and the total information amount of the supplier perspective; establishing a multi-objective optimization model; for all possible matching schemes, calculating the total information amount of consumers and suppliers, and determining respective maximum values and minimum values; for each matching scheme, calculating a normalized membership function value by comparing the total information amount with the maximum value and the minimum value of all the matching schemes; the matching scheme enabling the weighted comprehensive score of the membership function to be the highest is selected. The invention provides an intelligent matching method which can comprehensively consider unique attributes, dynamic transaction demands and fuzzy language features of agricultural products, so as to optimize supply and demand matching and promote agricultural product sales and sustainable economic development.

The invention discloses a method for improving freeze-thaw stability of low-salt minced shrimps, and belongs to the field of food processing. The method for improving the freeze-thaw stability of the low-salt minced shrimps comprises the following steps: carrying out air chopping and salt chopping on shrimp meat to obtain minced shrimps; and then adding sodium alginate into the minced shrimps. According to the method, the freezing point of the low-salt minced prawn is remarkably reduced, the damage of ice crystal minced prawn protein is effectively prevented, and the oxidation of the protein in the freezing and thawing cycle process is delayed. In addition, the formed more stable three-dimensional network structure also delays the reduction of the water binding capacity of the minced shrimp gel; the method not only meets the requirements of consumers for healthy low-salt foods, but also solves the problem of easy quality deterioration of the traditional low-salt minced shrimps in frozen storage, and provides a new idea for the development of frozen minced products.

The invention provides a breeding method of fast-growing high-quality Dongzhihuo. Comprising the following steps: identifying the genotype of an SNP (Single Nucleotide Polymorphism) locus which is located at the 79th site of a gene sequence as shown in SEQ ID NO.1, and if the genotype of the locus is TT type, determining that the locus is a candidate parent; selecting candidate parents with uniform and robust body types as parent fishes; carrying out spawning induction on the male fish and the female fish of the Dongstellate star; collecting ova and sperms for artificial insemination; uniformly putting the fertilized eggs into an indoor nursery pond for hatching and breeding. The euryale ferox bred through the method is high in growth and development speed, high in muscle fat content, high in crude protein content, high in flavor amino acid content, delicious in taste, more popular with consumers and good in market prospect.

The invention relates to the field of aquatic product quality detection, and particularly discloses an aquatic product quality rapid detection system and method.The method comprises the steps that firstly, a multi-area aquatic product appearance image and an aquatic product quality detection spectrogram are obtained, then feature extraction and correlation analysis are conducted on the two images through the deep learning technology, and finally a classifier is used for classifying the aquatic product quality. Therefore, the food safety risk of the aquatic products is reduced, and the health of consumers is protected.

The cover body comprises a steam channel assembly, the steam channel assembly comprises a channel bottom plate, a channel top plate and a channel component, the channel component is arranged between the channel bottom plate and the channel top plate, a steam channel is defined by the channel component and the channel top plate, and the channel component forms a bottom wall with the steam channel; the channel component is integrally made of an elastic sealing material so as to abut against the channel top plate in a sealing manner; at least the channel bottom plate is detached from the cover body or installed to the cover body, and the channel top plate and the channel bottom plate can be separated so that the interior of the steam channel can be exposed; and the channel component is detachably connected with the channel bottom plate, so that the channel component can be independently detached after being detached from the cover body along with the channel bottom plate. According to the technical scheme, the channel component with the sealing performance is independently detached, the channel component can be independently cleaned, the positions such as the inner surface and the outer surface of the channel component can be comprehensively cleaned, dirt hiding and bacterium breeding at the position of the channel component can be avoided, and the use experience of consumers is improved.

The present invention provides a smart food freshness indicator film and its preparation method. The smart indicator film comprises montmorillonite, amino acids, pullulan, and anthocyanins. The unique composition of the smart indicator film allows for a longer indication period, helping consumers obtain more objective and accurate information about product freshness.

We provide the system. [Solution] A data acquisition method for obtaining actual animal-based food shape data, An artificial intelligence means having a generative model for generating the three-dimensional shape of alternative ingredients from acquired shape data and similar data, A three-dimensional printing method for forming alternative food ingredients three-dimensionally using plant-derived raw materials based on the generated three-dimensional shape, A data processing means for feeding back evaluation data obtained from consumers to the generation model, A system that includes this.

The embodiments of the present application provide a method, server, terminal and electronic device for online food risk control, which relate to the field of natural language technology. The method includes: obtaining comment text and keyword text, the keyword text including keywords corresponding to various attribution analysis results of food safety; inputting the comment text and keyword text into a pre-trained risk identification model, and obtaining the highest risk level of food safety of the comment text output by the risk identification model and the target attribution analysis results. Compared with the manual identification method of the prior art, the embodiments of the present application not only greatly improve the recognition efficiency, but also can accurately identify the attribution analysis results, laying the foundation for subsequent rapid early warning of high-risk food safety incidents, precise protection of consumer food safety complaints, and precise risk management of catering service providers.

The application discloses a food full-link quality deterioration tracing method and system, a medium and a product, and relates to the technical field of food quality tracing.The method is implemented, and a sensory description label in consumer feedback information is extracted by a tracing system; with the aid of a preset food quality knowledge graph, accurate mapping of subjective sensory information and objective physical and chemical indexes is realized, and the problem that subjective feedback and objective data are disconnected in a traditional tracing system is solved.The tracing system carries out dynamic deduction on food full-link monitoring data through a preset quality deterioration dynamics model, and upgrades food quality deterioration from static threshold judgment to dynamic numerical evolution track analysis, so that the cumulative deterioration effect of each circulation link can be quantified.The tracing system screens food quality deterioration responsibility links based on average deterioration rate and link deterioration increment, traces deterioration inducement of the responsibility links in combination with the preset food quality knowledge graph, accurately defines the deterioration responsibility and traces the reasons, and improves the tracing efficiency and accuracy.

1.2 SUMMARY The CleanShells project arises from the need to adopt a process / mechanism that can clean shellfish by eliminating the manual and time-consuming process, avoiding the losses that occur when dead or contaminated shellfish reach the cooking stage and at the same time delivering a best product to the consumer. Fiscante Massimo has conceptualized a system specifically designed to clean shellfish automatically and quickly, meticulously removing all contaminants and dead specimens before cooking. Through hard work, the necessary resources were committed and the concept was developed into a series of working prototypes which are now used within the plant. The aim of the project was to find an economic / beneficial solution to eliminate unwanted and potentially dangerous substances (such as sand and plastic) in minutes, allowing restaurant owners to process shellfish efficiently and quickly, reducing waste and providing high quality food to the customer. As stated in the Commission's policies, the European Union is very attentive to the hygiene of food products at all stages of production, processing, distribution and placing on the market of food intended for human consumption. The project is the brainchild of Fiscante , an experienced entrepreneur with over 30 years of experience in the restaurant industry. The aim of this stage is to obtain Europe-wide protection for his innovative idea and to produce a feasibility assessment highlighting the commercial potential of his innovative product and to develop a business plan to grow. Activities will include market research, partner research, risk assessment, user engagement, IP protection and regulatory constraint analysis. This phase will allow us to verify the benefits of the product, such as the significant savings in processing time and energy, as well as the increase in food safety and the reduction of food losses and waste. It will enable us to target new markets and stimulate the growth of our company and create a new partnership network for product manufacturing and marketing, consequently increasing employment growth in the manufacturing sector. The machinery is used in the last stage of processing seafood before cooking it. The appliance was built to clean and remove sand from shellfish and eliminate dead shellfish (clams, truffles, cockles). It is built with a steel container which is connected with a pipe to the drinking water from the tap. The tube that brings the water to the container is made of plastic; the first end of the hose is connected to the drinking water tap. The other end is connected to the steel container where the water flow rate is reduced through a nozzle which creates more water pressure. With this pressure, a vortex is created in the container which makes the seafood spin, which necessarily pass under the water jet, opening up: the seafood full of sand and the semi-open ones that are broken and already dead are expelled from the shell; therefore, only live, closed and well-cleaned seafood remains. All this happens in a few minutes. The steel container is circular and has two holes: one where the water enters through the nozzle and one is the drain which is located about halfway up its height where the excess water goes down, taking with it the sand they had all seafood inside. The shellfish are thus ready to cook and when they are opened in the pot they are certainly clean, without the bad surprises of finding shellfish full of sand and mud or with a bad smell because they have been eliminated, thus avoiding contaminating the other shellfish good.

Global food systems face a paradox: rising demand and widespread hunger coexist with massive food waste, especially fresh produce. Short shelf life, poor forecasting, and lack of transparency lead to unnecessary disposal, contributing to greenhouse gas emissions and sustainability challenges. Consumers also lack reliable information on freshness and nutritional value, further worsening waste. Hence, embodiments of present disclosure provide a method and system for traceability, quality assessment and end of life recommendations of a food item. Initially an image of the food item is captured and a machine-readable tag on the food item is scanned to retrieve traceability data. Then, using trained Visual Language and physics-based models, visual and biochemical features are analyzed to compute ripeness, shelf life, and freshness scores. Further, usage recommendations and end-of-life options are recommended, including recycling guidance for packaging and upcycling opportunities for leftovers. This integrated approach ensures transparency, optimizes consumption, and supports sustainability.

To increase consumer confidence in food products and enable consumers to select food products with peace of mind. [Solution] The product comprises a sample food product 1 and identification information 4 provided by the product provider, and the identification information 4 allows access to a website containing information about the quality of food product B and information about the evaluation of food product B.

The invention provides an edible fungus slice food, edible fungus artificial meat and a preparation method thereof. The method for preparing the edible fungus slice food comprises: S1, dispersing edible fungus slurry with a solid content of 10-15% to obtain edible fungus papermaking slurry; S2, wet-sheeting the edible fungus papermaking slurry to obtain edible fungus sheet slurry, adjusting the moisture content of the edible fungus sheet slurry to 40-60% and then vacuum drying to obtain edible edible fungus special paper; S3, cutting and sterilizing the edible edible fungus special paper in step S2 to obtain edible fungus slice food; and a method for preparing edible fungus artificial meat comprises: 1) stacking a plurality of the above-mentioned edible edible fungus special papers in sequence, rolling and dehydrating to obtain a multi-layer composite edible fungus paper sheet; 2) hot-pressing and dehydrating the multi-layer composite edible fungus paper sheet and drying to obtain edible fungus artificial meat; the types of slice food and artificial meat are enriched, the consumer market of edible fungi is broadened, and a new idea is provided for the comprehensive utilization of fruiting bodies and mycelium of edible fungi.

The invention relates to the field of food processing, in particular to tussah pupa protein-based 3D / 4D printing slurry as well as a preparation method and application thereof, and the tussah pupa protein-based 3D / 4D printing slurry comprises the following components in percentage by mass: 5-20% of tussah pupa protein, 5-10% of link / arthropod protein, 0.1-10% of fungal polysaccharide, 0.1-10% of globular protein, 0-5% of nutritional natural colorant and the balance of water. The tussah pupa protein-based food produced by the 3D / 4D printer has the characteristics of individuation, functionalization, nutrition, innovation and the like, and can achieve special complexity and curved surface degree, so that the product is more attractive to consumers; in the transportation process, the unique shape can be effectively kept so as to reduce the risk of being damaged on a logistics chain line, and the application range is wide.

We provide the system. [Solution] Means of collecting consumer-related information, A means for analyzing the aforementioned consumer-related information and generating content based on consumer preferences, A means of translating the generated content into multiple languages, A means for optimizing the delivery route of the content translated into the aforementioned multiple languages, A means of promoting the trading of local specialty products using the generated content and suggesting purchases to consumers, A means of suggesting recipes or uses for local specialty products based on consumers' purchase history, A system that includes this.

The invention relates to the technical field of marine pollution traceability monitoring, in particular to a seafood pollution traceability method, device and equipment and a storage medium. A marine pollution diffusion model is constructed according to a preset diffusion law, the transportation node coordinates, the transfer node coordinates and the sales node coordinates; performing traceability analysis on the fishing node coordinates according to a marine pollution diffusion model to obtain pollution source point prediction coordinates; obtaining seafood pollution source tracing data according to the pollution source point prediction coordinates; and encrypting the seafood pollution source traceability data based on a preset elliptic curve data signature algorithm and a preset key dynamic generation rule to obtain block chain traceability data. Through building a supply chain network, tracing a pollution source by means of a diffusion model, integrating data to restore a pollution track, and encrypting a storage evidence to guarantee safety, full-process closed-loop management is realized, food safety is guaranteed, consumption trust is enhanced, and supervision and risk management levels are improved.

The present invention relates to an efficient process aimed at recycling material from the food industry, preferably from the fish industry, such as, for example, that extracted from fish skin, so as to realise a general, at least partially circular and sustainable process concerning consumer goods comprising a bioplastic film.

This invention relates to an efficient process designed to recycle materials from the food industry, preferably fisheries, such as materials extracted from fish skin, thereby enabling a universal, at least partially recyclable and sustainable process for consumer products, including bioplastic films.

The invention belongs to the field of green and intelligent food packaging, and particularly relates to a preparation method of an intelligent indication film with double functions of preservation and visualization. Chitosan, curdlan and lysozyme are selected to prepare a hydrophilic single-layer antibacterial film, and zein and alkannin are selected to prepare a hydrophobic color indication film. The lysozyme is added into a mixed suspension prepared from chitosan and curdlan, so that the problems of thermal stability, pH stability, storage stability and the like of the lysozyme are solved. By adopting a coaxial electrostatic spinning technology, the alkannin is encapsulated in a shell layer formed by zein, so that lasting color development of the alkannin can be realized. Under the condition of no instrument monitoring, a consumer can directly observe the change of the color indicator with naked eyes, so that the aim of monitoring the freshness of the chilled fresh meat in real time is fulfilled.

The invention discloses a preparation method of high-quality low-oil-absorption bread crumbs. The high-quality low-oil-absorption bread crumbs prepared by the preparation method disclosed by the invention comprise the following raw materials: whole wheat flour or mixed flour of the whole wheat flour and high-gluten flour, seaweed meal, white granulated sugar, fresh yeast, table salt and water. The high-quality low-oil-absorption bread crumbs provided by the invention do not contain artificially synthesized additives; the finished product is hard in appearance, good in adhesiveness, not prone to chip falling, crispy in taste and attractive in color after being fried, and has the rich flavor of bread and the light flavor of seaweed. Wherein after the flour and the seaweed meal are mixed, high-temperature and high-pressure treatment is carried out, and the oil absorption rate of the prepared bread crumbs is greatly reduced, is only 36.16%, and is obviously lower than 58.96% of the oil absorption rate of commercially available bread crumbs. The high-quality low-oil-absorption breadcrumbs prepared by the method more conform to the development trend of current healthy diet, can better meet the requirements of consumers for food health and deliciousness, are widely applied to the fields of concocted food, premade dish food and the like as food ingredients, and have wide market prospects.

The invention relates to the technical field of food processing, in particular to a low-salt pickling agent for inhibiting growth of microorganisms generating putrefying peculiar smell in ham and a method and application of the low-salt pickling agent, and the low-salt pickling agent comprises table salt, Nisin, epsilon-PL and chitosan. The compound preservative is prepared from Nisin, epsilon-PL and chitosan, and the compound preservative is added into a dry-cured meat block system for fermentation, so that the formula can completely inhibit the growth of putrefying bacteria, and meets the national regulations on the compound preservative. Due to the natural source and low toxicity of the additive, the additive is safer when being used in food, the requirements of consumers on natural and safe food are met, and the synergistic effect of the three can also play an effective antibacterial role at low concentration. The low-dosage use is beneficial to reducing the influence on the sensory quality (such as taste and color) of food, the natural flavor and taste of the food are kept, and the effect of prolonging the shelf life of the food is achieved.

The invention discloses a big data resource management and analysis system. An operation method of the system comprises the following steps of 1, performing real-time data acquisition and preprocessing; 2, performing text standardization and sentiment analysis on the collected text data; 3, identifying a food safety trend and predicting future problems by utilizing statistical analysis and machine learning; 4, a risk assessment model is established and labels are distributed, and the multi-data-source acquisition module is used for regularly capturing information from multiple sources including social media, news reports, consumer reports and food supply chain data; the text data standardization and sentiment analysis module is used for standardizing the collected text data and performing sentiment deviation analysis; the statistical analysis and risk assessment module is used for analyzing the current food safety situation and performing risk assessment; the method has the characteristic of quickly and accurately identifying the food safety trend and problem.

The invention belongs to the technical field of marine organisms and fermentation, and relates to a preparation method and application of a fermented laver compound beverage with high palatability and antihypertensive activity, and the fermented laver compound beverage comprises fermented laver juice, Chinese wolfberry juice, citric acid and white granulated sugar. The prepared compound beverage has the activity of antihypertensive peptide and better oxidation resistance, and can be used as food and health care products with certain effects. The whole texture is a water sample and is not viscous, the fishy smell of the laver is completely eliminated, the laver has sour, sweet and delicious taste and bright color, the laver can be loved by numerous consumers, development and utilization of the laver can be deeply excavated, and the laver has wide market prospects.