49 results about "Consumer health" patented technology

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 invention discloses a low-drunkenness and high-comfort Luzhou-flavor liquor body design method, which comprises the following steps: performing biological evaluation on Luzhou-flavor liquor on the market through a model animal drunkenness model, evaluating the low-drunkenness Luzhou-flavor liquor, determining the skeleton flavor content, the acid-ester ratio, the alcohol-ester ratio and the total flavor proportion, and determining the content of the skeleton flavor, the acid-ester ratio, the alcohol-ester ratio and the total flavor proportion. Carrying out low-drunkenness and high-comfort Luzhou-flavor liquor body design to form a primary product; the primary product is subjected to sensory evaluation, flavor physical and chemical analysis and consumer drinking comfort test, the skeleton flavor structure of the primary product is optimized and adjusted, the final requirements of low drunkenness and high comfort are met, the sensory flavor and physical and chemical quality of the product are guaranteed, the requirement of consumers for healthy and comfortable drinking is met, and the product has good market prospects. The change of white spirit body design from single pursuit of aroma taste to emphasis on drinking comfort of consumers is initiated, and the method also has positive guiding significance on healthy development of consumer markets.

This invention provides the medical use of tyrosol in the preparation of formulations that reduce the toxicity of penicillin-thiazolic acid (PTA). It discloses a novel medical use of tyrosol in preparing formulations that reduce PTA toxicity. By using tyrosol to prevent and treat the residual toxicity of PTA, unnecessary antibiotic replacement regimens can be avoided, significantly reducing the economic burden. A method for preventing and treating PTA residual toxicity is provided, which can significantly reduce the toxicity of PTA and has good preventive and therapeutic effects. The prevention and treatment of PTA residual toxicity has significant socio-economic implications for controlling the hygiene and quality of animal-derived foods, protecting consumer health, and ensuring industrial production.

The invention relates to the technical field of dairy product processing, in particular to a dairy product capable of controlling carbohydrates and a preparation method thereof, the preparation method comprises the following steps: 1) separating raw milk to obtain skimmed milk and single cream; 2) diverting the skimmed milk into a first skimmed milk stream and a second skimmed milk stream; 3) performing ultrafiltration concentration on the first skimmed milk flow to obtain ultrafiltration concentrated skimmed milk; 4) performing nanofiltration concentration on the second skimmed milk flow to obtain nanofiltration concentrated skimmed milk; and 5) mixing the ultra-filtered and concentrated skimmed milk obtained in the step 3) and the nano-filtered and concentrated skimmed milk obtained in the step 4) to obtain the dairy product for controlling carbohydrates. According to the invention, no processing aid is used, and the low-sodium high-calcium dairy product can be prepared on the premise of controlling carbohydrates only through combined use of processes, so that the health demand and the taste demand of consumers are both considered.

A consumer health records access platform includes a software application for operation on a user device, the system comprising a processor, a tangible, non-transitory electronic memory in electronic communication with the processor a set of computer readable code on the non-transitory electronic memory, including a consumer module configured for use by consumers to support registering consumers for a consumer account pending authentication and approval by a healthcare provider, a provider module configured to enable, via a healthcare provider account, the healthcare provider to look up the consumer account pending authentication and to authenticate and approve or reject creation of the consumer account, a recording agency module configured for use by recording agency representatives to create, via a recording agency account, the healthcare provider account, a consumer health record access database comprising a plurality health records associated on a many to one basis with each of a plurality of consumer accounts.

The utility model relates to the technical field of bottle caps, and discloses an oil bottle cap capable of accurately controlling quantity, which comprises a lower cap body, an upper cap body and a lower cap body, the upper cover body is arranged on one side, far away from the container, of the lower cover body; the flat hose is arranged in the through hole, and the wall of the flat hose is elastic; the flow limiter comprises two closed frames which are oppositely arranged and hinged to the through hole, each closed frame comprises a long shifting rod and a short shifting rod which are arranged in an included angle mode, a first clamping column is arranged at the end, away from the short shifting rod, of the long shifting rod, a second clamping column is arranged at the end, away from the long shifting rod, of the short shifting rod, and the flow limiter has a first closed state and a second closed state. Edible oil enters the flat hose and opens the pipe wall at the corresponding position of the flat hose, so that the flow limiter is driven to be converted into the second closed state from the first closed state, and the edible oil pouring device solves the problems that when a consumer pours the edible oil, the amount of the poured edible oil cannot be judged, and the health of the consumer is harmed due to excessive pouring.

The invention relates to the field of ready-to-eat meat products, provides a preparation method of a nutritional ready-to-eat minced animal protein product, and solves the defects that the health of consumers is affected due to the fact that an existing ready-to-eat minced animal protein product is too single in nutrition and too many in additives, the preparation method comprises the following steps: (1) preparing raw materials; (2) pretreating seafood particles; (3) pretreating the fruit and vegetable particles; (4) uniformly mixing the pretreated seafood particles and fruit and vegetable particles with the minced animal protein base, the seasoning, the dietary fiber supplement and ice water, and stirring for 5-10 minutes at the rotating speed of 50-80 rpm; (5) forming treatment; (6) cooking; and (7) cooling and packaging.

The invention relates to the technical field of noodle making, and discloses a formula and making method of civil service handmade soda noodles, and the formula of the handmade soda noodles is made from the following raw materials by weight: 1000 g of flour; and 450 to 500 g of water. 130 to 150g of edible salt; 55 to 60 g of dietary alkali; 20 g of pumpkin powder; according to the formula and the preparation method of the manual soda noodles for the civil service, through combination of scientific raw material proportioning and a manual process of'three times of kneading and three times of waking ', sufficient formation and stable construction of a gluten network can be realized on the premise of not using large noodle pressing equipment and chemical additives, so that the production input cost is reduced, and the natural properties of the noodles are ensured; the noodles meet the healthy diet requirements of consumers, are excellent in toughness, not easy to break after being cooked, elastic and smooth in mouth feel and more fragrant when being chewed by alternately performing multiple kneading and fermenting, gradually stretching and optimizing a gluten network structure, and are matched with the unique fragrance of dietary alkali or highland barley, so that the integration of wheat fragrance and alkali fragrance is realized; the natural flavor is prevented from being covered by the additive, and the eating experience is improved.

The invention relates to the technical field of edible film materials, and discloses a high-performance whey protein-potassium alginate composite edible film and a preparation method thereof in order to solve the technical problem that traditional petrochemical plastic packaging materials cause potential hazards to the environment and the health of consumers. The product is prepared from the following film forming substrates in parts by weight: whey protein and deionized water in a dosage ratio of 2-10g / 100mL, potassium alginate and deionized water in a dosage ratio of 0.4-1.6 g / 100mL, and glycerol and deionized water in a dosage ratio of 2-10g / 100mL. The invention also discloses a preparation method of the product. According to the whey protein-potassium alginate composite edible film prepared by the preparation method disclosed by the invention, all the used materials are food raw materials, so that the whey protein-potassium alginate composite edible film not only can be eaten in the mouth, but also can be completely biodegraded in the natural environment, avoids white pollution, is safe and environment-friendly, and has a good fresh-keeping capability on fresh foods and prefabricated foods.

Provide a system. 【Solution means】An acquisition means for acquiring exercise data, An acquisition means for acquiring exercise data, A body shape analysis means for photographing and analyzing body shape data, A nutrition analysis means for analyzing diet data and determining the calorie and nutrient balance, A proposal generation means for generating a personalized exercise program and diet proposal based on these data, A notification means for notifying the user of the generated exercise program and diet proposal, An audio output means for providing health-related information via audio output, Means for providing a consumer health management robot for acquiring and analyzing data in a residential environment, A system including.

The invention provides a method for determining the content of bisphenol A in a tobacco substitute, and relates to the field of tobacco substitute detection. The method for measuring the content of bisphenol A in the tobacco substitute comprises the following steps: placing the tobacco substitute in an adsorbent, adding water for washing, and then extracting with an alcohol solvent to obtain a sample to be measured; the method comprises the following steps: introducing a sample to be detected into a high performance liquid chromatograph, separating through a chromatographic column, and detecting under an ultraviolet detector to obtain the content of bisphenol A in the tobacco substitute. The method provided by the invention solves the problems of lack of a standard method for testing the content of bisphenol A in the tobacco substitute, high detection cost, complex pretreatment, long time consumption and insufficient detection sensitivity, fills the blank of lack of a standard method for testing the content of bisphenol A in the tobacco substitute industry, and is beneficial to guarantee of consumer health. And the healthy development of tobacco substitutes is promoted.

The utility model relates to the field of packaging, and discloses a telescopic coating degradable paper cup which comprises a first paper cup body, a connecting block is fixedly arranged at the inner bottom end of the first paper cup body, a telescopic joint is fixedly arranged at the upper end of the connecting block, and a second paper cup body is fixedly arranged at the upper end of the telescopic joint. The outer end, close to the upper end, of the second paper cup is fixedly sleeved with an anti-scalding pad, a plurality of clamping holes are formed in the two sides of the outer end of the anti-scalding pad, and two clamping blocks are fixedly arranged at the inner end of the first paper cup. According to the novel paper cup, the coating is degradable, pollution to the environment is reduced, the concept of sustainable development is met, the degradable coating material can reduce permeation of harmful substances to food, the health of consumers is protected, the novel paper cup is telescopic, the application range is wider, the novel paper cup can be used in different occasions and according with different requirements, and the novel paper cup is provided with the anti-scald pad, so that the novel paper cup is convenient to use. The direct feeling that the hand makes contact with the hot cup can be reduced, and the comfort level of a user is improved.

The invention discloses a method for detecting lactic streptococci in salt roasted chicken legs. The method comprises the following steps: S1, sample pretreatment; s2, enrichment culture; s3, selective separation; s4, biochemical identification; and S4, obtaining a biochemical identification result. The method provided by the invention has the beneficial effects of obvious effect, simple and easy operation, no need of complex and expensive equipment and high professional skills, error reduction and reliable result. The detection time is greatly shortened, the result can be obtained within 72 hours and is far faster than 5-7 days of a traditional method, the product quality can be controlled in time, the sensitivity is high, the lactic streptococci as low as 10 CFU / g can be detected, the detection has good repeatability and stability, the results of different batches of samples are consistent, the cost is low, popularization is facilitated, the industry quality control level can be improved, and the method is suitable for popularization and application. Health of consumers is guaranteed, and food safety risks and economic losses are reduced.

Described herein are compositions and methods for in vitro detection of nucleic acids. Nucleic acid sensors are activated for cell-free expression of an encoded reporter protein based on the presence of a target nucleic acid. The system is designed to function in low-cost cell extract without the need for instrumentation or stringent temperature control. These features are advantageous for point-of-use molecular diagnostics applications in consumer health, pet / animal health, food safety, and other areas where cost and portability are key factors.

The invention relates to a quantitative method for whey protein in milk and dairy products, which comprises the following steps: preparing samples including liquid dairy products and solid dairy products; quantitative detection is carried out, and analysis is carried out by combining a capillary electrophoresis system CEInfinite with an acrylamide derivative AD coating capillary column; according to the method verification, reproducibility on the same batch of AD and different batches of AD coating capillaries is compared, and then repeatability summary of isoelectric points and peak areas is obtained; and obtaining a result. According to the method disclosed by the invention, high-efficiency separation and simultaneous quantitative analysis of alpha-lactalbumin, beta-lactoglobulin A and beta-lactoglobulin B in whey protein in dairy products are rapidly realized by using full-column imaging capillary isoelectric focusing electrophoresis (icIEF) and acrylamide derivative AD coating capillary; the method has important significance in promoting scientific research, new product development and the like while guaranteeing the product quality, protecting the health of consumers and optimizing the production process.

The invention relates to the technical field of biscuit food. The invention provides a whey protein biscuit and a preparation method thereof. The whey protein biscuit is prepared from the following raw materials in parts by weight: 90-110 parts of whey protein powder, 80-88 parts of sugar alcohol, 10-14 parts of resistant dextrin, 30-38 parts of whole egg liquid and 25-31 parts of butter. The novel whey protein biscuit made through optimal technological parameters is complete in form, golden yellow in surface, glossy, fragrant and sweet in taste and rich in milk fragrance, the taste and nutritional indexes of the novel whey protein biscuit are superior to those of most similar products in the market, the healthy and fat-reducing diet requirements of consumers are met, the taste of the protein biscuit is broken through, and the novel whey protein biscuit is suitable for being eaten by people. And the method is simple to operate and has a wide consumption prospect in the future healthy food market for reducing fat, reducing blood sugar and the like.

The invention relates to the technical field of natural bacteriostatic compositions, in particular to a composite plant essential oil bacteriostatic composition and a bacteriostatic agent thereof, the composite plant essential oil bacteriostatic composition comprises active ingredients and a pharmaceutically acceptable carrier, and the active ingredients comprise cinnamon essential oil, peppermint essential oil and dandelion essential oil in a mass ratio of 1: 1-2: 2-4. Essential oil extracted from natural plants is utilized, so that the growth of the mould is effectively inhibited, and meanwhile, the content of toxins generated by the mould is reduced. According to the invention, not only are environmental pollution and health risk possibly brought by a chemical antibacterial agent avoided, but also a safer and more environment-friendly alternative scheme is provided. In the fields of livestock breeding, food, medical treatment and the like, product quality can be improved, health of consumers is guaranteed, and green sustainable development is promoted.

The invention provides a rapid detection method for food safety, and relates to the technical field of food safety. The rapid detection method for food safety specifically comprises the following steps: S1, collecting a sample; s2, splitting the sample; s3, initial reaction; s4, performing centrifugal separation; s5, carrying out secondary reaction; and S6, developing and observing. According to the method, harmful microorganisms and chemical substances in food can be detected on site through six steps, expensive professional equipment and complex operation are not needed, the detection cost and time are reduced, the convenience and response speed are improved, results can be interpreted in real time, food safety is ensured, potential risks can be rapidly screened, the method is suitable for various places such as supermarkets and restaurants, and the method is suitable for popularization and application. The problems that in the prior art, operation is complex, consumed time is long, portability is poor and sensitivity and specificity are limited are solved, detection efficiency and accuracy are improved, health of consumers is protected, and modernization of food safety management is promoted.

The purpose of the present invention is to provide a beer-taste fermented alcoholic beverage having favorable flavor intensity, complicated taste, and balance between aroma and taste and having a reduced purine body concentration. The present invention provides a beer-taste fermented alcoholic beverage having a purine body concentration of at most 2.0 mg / 100 mL, wherein the butyric acid concentration is at least 0.35 mg / L. The malt usage ratio of this beverage is, for example, 50-100%. The present invention is advantageous in that various needs such as the health consciousness of a consumer can be met.

A phosphates-free water holding agent rich in amino acids and use thereof in an emulsified meat product are provided, belonging to the technical field of food additives. The phosphates-free water holding agent includes a potassium salt, an amino acid, and a stabilizer, and can significantly improve water holding capacity and an emulsification stability of the emulsified meat product, improve texture characteristics of the emulsified meat product, and significantly reduce phosphates content. Therefore, the phosphates-free water holding agent improves a product quality and nutritional characteristics, and then meets the consumer's need for healthy consumption.

The invention relates to the field of food processing. More specifically, the invention relates to a shelf life prolonging method of a lotus pond three-treasure prefabricated vegetable, which comprises the following steps: S1, after the lotus pond three-treasure prefabricated vegetable is made, performing vacuum packaging; s2, performing sterilization treatment on the vacuum-packaged lotus pond three-treasure prefabricated vegetable; s3, storing the sterilized lotus pond three-treasure prefabricated vegetable in an environment of 3-5 DEG C; s4, in the transportation process of the lotus pond three-treasure prefabricated vegetables, cold chain transportation is adopted; and S5, after the lotus pond three-treasure prefabricated dish enters the sale terminal, waiting for sale under a refrigeration condition. According to the shelf life prolonging method of the lotus pond three-treasure prefabricated dish, food safety risks caused by deterioration or pollution can be effectively prevented, and the health of consumers is guaranteed; meanwhile, the flavor and the texture of the product stably reach the standard within the shelf life, and the expectation of consumers on the on-site taste is met.

The invention relates to the technical field of food processing, in particular to a making method of high-proportion coarse cereal blanks. The formula and the process of the coarse cereal steamed bun blank are optimized, and the steamed bun is golden in color, rich in taste and sufficient in nutrition by optimizing the formula of the coarse cereal steamed bun blank; in addition, the steamed bun blank prepared by adopting the modes of secondary fermentation and segmented freezing can be eaten by consumers through direct steaming without fermentation, the problem that the surface is easy to wrinkle after steaming is solved, the frozen storage shelf life can reach 60 days, and the steamed bun tastes fresh, has the fragrance and nutritional value of coarse cereals and meets the healthy diet requirements of modern consumers.

The utility model relates to an ingredient feeding device for blending quick-frozen wonton stuffing. The ingredient feeding device comprises a cutting part for cutting ingredients and a stirring part for stirring the ingredients. The material cutting part and the stirring part are connected in a mode of being located on the same axis, a cutting blade and a grating used for placing ingredients are arranged in the material cutting part, a stirring assembly is arranged in the stirring part, and the stirring assembly is arranged to abut against the inner wall of the stirring part. The stirring assembly can be completely attached to the inner wall of the stirring part so that meat or ingredients possibly attached to the inner wall can be scraped off, and waste of the meat or the ingredients and blockage possibly occurring after accumulation are prevented. In addition, in the long-time working process, meat or ingredients remaining on the inner wall easily breed bacteria, and the health of consumers is affected. According to the stirring assembly, meat and ingredients adhering to the inner wall are scraped off while the stirring assembly stirs the meat and the ingredients, and the condition that the meat and the ingredients go bad is avoided while channel blockage is avoided.

The invention provides an animal quarantine electronic certificate issuing mobile terminal application technology, belongs to the technical field of animal quarantine, and aims to improve efficiency and accuracy, get rid of defects of manual recording, comprehensively collect various information, scientifically evaluate animal health, realize real-time and stable data transmission, solve information lag and guarantee safety through an encryption technology in terms of data acquisition. Certificates are generated flexibly and intelligently, priorities are arranged according to regional requirements, the format matching degree is high, certificates are convenient to store and query, space is saved, information is rapidly and accurately obtained, image collection is clear, an evaluation algorithm and geographic position collection are achieved, tracing is achieved, accuracy is ensured through precision evaluation, and animal quarantine process management is completed. The problems of epidemic situation spreading and unqualified products are avoided, the breeding industry, the product quality and the health of consumers are guaranteed, for example, the epidemic situation can be checked and handled, and the circulation of the unqualified products can be prevented in market supervision.

A bakery product, such as a cake, brownie, cookie, or any other similar product is provided, which is based on natural products and which lacks flour, wherein the product is characterized by being healthy and the fats are natural, such as avocado to give a pleasant texture and flavor, without the use of products with saturated fats that can be harmful to the consumer's health. A method for manufacturing the aforementioned bakery product is also provided, wherein the method allows obtaining a product with an adequate texture and where highly important and relevant variables are involved that are necessary to achieve a healthy product.

The present invention provides a device for identifying and monitoring the quality of olives based on machine vision. The device comprises: a base; a rotating mechanism, the rotating mechanism being fixedly mounted on the top of the base, the rotating mechanism comprising an internal gear, two internal gears being symmetrically fixedly mounted on the top of the base, the two internal gears being meshed with external gears, and two auxiliary rings being fixedly mounted on the top of the base via pillars. The device provides a device for identifying and monitoring the quality of olives based on machine vision, which drives the connecting shaft to rotate by setting a first motor, and drives the first camera to move to the bottom of the olive can through the meshing of the internal gear and the external gear, and can photograph the top and bottom of the olive can respectively. Comprehensive monitoring avoids the situation where quality problems and small foreign objects at the bottom are also present but not detected, thereby improving food safety, protecting consumer health, and maintaining corporate reputation.

In one embodiment, the present invention describes a method for identifying an optimized natural medicine containing defined doses of active and contributing ingredients. In one embodiment, the method disclosed in the present invention develops compositions comprising cannabinoids for the treatment of hepatocellular carcinoma.

A digital health platform may be configured to manage health data. The platform may receive, from a mobile application associated with a user, first health data including at least one of a prescription indicator or a user-reported health metric. Second health data including at least one physiological measurement may be received from at least one wearable device associated with the user. Third health data associated with the user may be received from at least one external health record data source. The first health data, the second health data, and the third health data may be aggregated into a Consumer Health Record (CHR). A bi-directional exchange of at least a portion of the CHR with an external healthcare system may be facilitated via a secure data exchange system based on governance rules set by the user.

The invention discloses a large-scale preparation method of braised pork in brown sauce. The large-scale preparation method comprises a vacuum frying process and a cooking process. In the vacuum frying process, the pork is fried under the vacuum condition, so that the fat content in the pork is reduced by 8-30%, the existence of oxygen is reduced due to the vacuum environment, degradation reactions such as fat oxidation are inhibited, fat degradation is avoided while the fat content is reduced, and the health of consumers is facilitated. The cooking process is used for seasoning and coloring the vacuum fried pork. The technology of heating after packaging is adopted, the quality guarantee period of the braised pork is prolonged, the flavor of the braised pork is kept, the meat is crisp and rotten through the multi-stage high-temperature curing technology, the braised pork can be preserved for 6 months at the normal temperature without preservatives, the whole technology is simplified, large-scale production is facilitated, and the healthy and convenient braised pork prefabricated dish is provided for consumers.

The invention discloses a delicious, crisp and high-appearance-value fish roe bag and a making method thereof, and belongs to the technical field of food processing, and the making method of the fish roe bag comprises the following steps: (1) bean curd skin production; (2) producing stuffing in a bag; and (3) producing a bag. In order to meet diversified requirements of vast consumers, the invention innovatively develops the fish roe bag product. According to the present invention, the taste bud is sold with the excellent delicious taste, the rich nutritional components are contained, and the health of consumers is promoted, such that the strong attraction and the wide potential requirements are represented in the market.