131 results about "Dried food" patented technology

The utility model provides a heat preservation type baking oven for wheat biscuit food making, which comprises a baking base body and a baffle plate assembly, baking equipment is arranged at the side end of the baking base body, an air flow equipartition assembly is arranged between the inner walls of the baking base body, a sliding support assembly is arranged between the inner walls of the top of the air flow equipartition assembly, and the baffle plate assembly is arranged on the top of the baking base body. A driving structure is arranged at the side end of the sliding supporting assembly, an overturning structure is arranged on the inner wall of the driving structure, and a collecting disc is arranged in the sliding supporting assembly. According to the heat preservation type baking oven for wheat biscuit food making, due to the fact that the driving structure and the overturning structure are used in cooperation, simultaneous overturning operation can be carried out, it is guaranteed that the two faces of a biscuit can be evenly heated, the situation that one face is burnt while the other face is not thoroughly cooked is avoided, and therefore the baking quality and consistency of products are improved. And in the heat preservation use process, steam generated by the equipment can be evenly distributed into the base body through the arranged airflow evenly-distributing assembly.

This invention discloses a high-strength and tough PET foam sheet and its preparation method, belonging to the field of foam material technology. It comprises the following raw materials in parts by weight: 100 parts food-grade PET resin, 3-7 parts melt reinforcing agent, 3-5 parts crystallization toughening agent, 1-3 parts in-situ fiber-forming reinforcing agent, 1-5 parts compatibility dispersant, and 8-10 parts cyclopentane. The preparation method includes: S1, mixing dried food-grade PET resin with melt reinforcing agent, crystallization toughening agent, in-situ fiber-forming reinforcing agent, and compatibility dispersant to obtain a premix; S2, melting and plasticizing the premix, injecting liquid cyclopentane for blending, and then extruding to a normal pressure environment to obtain a foam sheet blank; S3, cooling and shaping the foam sheet blank, drawing, trimming, and winding to obtain a high-strength and tough PET foam sheet. The foam sheet obtained by this invention has fine and uniform pores, possessing high flexural strength, high modulus, and high impact toughness, with comprehensive performance far exceeding that of traditional PET foam materials.

1. Name of the designed product: movable dryer. 2. Use of the designed product: the designed product is used for drying food. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view.

The invention belongs to the technical field of food processing, and particularly relates to functional freeze-dried food based on solid lipid and a preparation method of the functional freeze-dried food. According to the preparation method of the functional freeze-dried food based on the solid lipid, provided by the invention, lipid micro-nano particles are solidified through a thermal emulsification and low-temperature crystallization process, and an oil-in-water type emulsion carrier system based on the solid lipid is constructed. According to the method, firstly, an emulsion is formed through a thermal emulsification process, and then freeze-drying treatment is performed, so that physical anchoring and diffusion barrier protection of oil-soluble, water-soluble and insoluble nutrients are realized. The high viscoelasticity of the emulsion system is beneficial to uniform dispersion of insoluble components; and finally, performing low-temperature shaping and vacuum freeze drying to remove moisture, so as to obtain the functional food which is crisp in texture and fortified in nutrition.

The utility model discloses a freeze-dried food dicer, which relates to the technical field of food processing, and comprises a bottom plate and a first mounting plate, a plurality of cutting components are mounted at the bottom end of the first mounting plate, each cutting component comprises a shell connected with the bottom end of the first mounting plate, a moving block is arranged in the shell, and the moving block is connected with the bottom end of the first mounting plate. A plurality of guide sliding rails are arranged on the outer wall of the moving block, a sliding block is slidably connected to the inner wall of each guide sliding rail, a supporting column is fixedly connected to one end of each sliding block, a cutter is installed at the bottom end of each supporting column, two grooves are formed in the outer wall of one side of each supporting column, and two limiting blocks are slidably connected to the inner walls of the two grooves correspondingly; one side of each of the two limiting blocks is connected with a second mounting plate; according to the utility model, through the cutting assembly, the problem that the diced size of freeze-dried food is difficult to control uniformly in the manual operation process in small enterprises is solved, and uniform dicing is realized.

To provide a crack prevention agent capable of effectively preventing cracking or chipping of dried food materials during a manufacturing process and transportation, the dried food materials having volume and weight significantly reduced as a result of removal of moisture, and being brittle and easily cracked.SOLUTION: In a method for producing dried food materials using a dry food material crack prevention agent, the dried food material crack prevention agent comprises, as an active ingredient, a hydrogenated saccharide composition containing a total of 40 wt.% or more of hydrogenated monosaccharides and hydrogenated disaccharides.SELECTED DRAWING: None

This invention discloses a method and apparatus for modeling the gastric emptying characteristics of compressed dry food. The method includes: obtaining a set of gastrointestinal digestive enzyme concentration ranges; the set of gastrointestinal digestive enzyme concentration ranges includes salivary amylase concentration range, pepsin concentration range, and pancreatic enzyme concentration range; based on the set of gastrointestinal digestive enzyme concentration ranges, performing measurement processing on the compressed dry food to obtain a set of gastric retention rate values; and performing gastric emptying characteristic modeling on the set of gastric retention rate values ​​to obtain a set of gastric emptying models.

Solid-state imaging configured to acquire information regarding moisture content together with appearance data is disclosed. In one example, a solid-state imaging device includes an imaging element and a processing circuit. The imaging element includes, in a single pixel array, a visible-light receiving element that receives visible light and an infrared-light receiving element that receives infrared light in at least a short-wavelength infrared band. The processing circuit generates a first image illustrating an image of a dried food in a visible region and a second image illustrating an image of the dried food in an infrared region from data acquired by the imaging element, and inspects the dried food from the first image and the second image.

The present invention relates to a drying system for drying foods such as fruits and vegetables under sterile conditions, in a shorter period of time, using less energy and without the formation of toxic substances.

The utility model relates to the technical field of food processing, and discloses a dryer for food processing, which comprises a drying box, and an automatic replacement assembly is arranged at the bottom of the right end of the drying box and is used for replacing dried food. According to the drying machine for food processing, the overturning assembly is installed, an overturning frame can be overturned and adjusted on the inner side of a movable frame along a rotating column, a supporting spring is arranged on the outer side to push a control motor to extend outwards, a control shaft is kept in a protruding state when extending outwards, and a trapezoidal inclined face at the tail end can provide guiding; when the movable frame moves to the center, a control shaft is inserted into a trapezoidal groove of a rotating column, so that the control motor can utilize the control shaft to drive an overturning frame to perform overturning treatment, the marinated products can be prevented from being damaged, and the stability of the marinated products is improved. And meanwhile, the surfaces of the marinated products can be uniformly dried.

The invention relates to the field of food, in particular to a preparation method of crisp solid food. The preparation method mainly comprises the steps of conditioning, puffing and low-temperature drying, and specifically comprises the following steps: mixing a meat emulsified product, grease, crushed fruits and vegetables and powder, and performing conditioning treatment for 50-150 seconds under the conditions that the temperature is 85-100 DEG C and the water content is 20-40% to obtain a conditioned product; performing puffing treatment on the conditioned product at 70-130 DEG C to obtain a puffed product; and carrying out low-temperature drying on the puffed product at the temperature of less than 100 DEG C until the water content of the product is 3-7%. Experiments prove that the crispy solid food prepared by the preparation method provided by the invention has the advantages of good palatability, moderate hardness, good crispness and sufficient nutrition.

The utility model relates to a drying technology, in particular to food drying equipment which comprises a drying room, the drying room comprises a heat preservation board room, and a middle wind shield used for dispersing hot air is fixed to the inner wall of the heat preservation board room; and the circulating fan system is arranged in the cavity of the heat preservation board room. Cooperative work of all the systems and parts is optimized, the food drying quality and efficiency are improved, the circulating fan system and the heating system are tightly matched, it is ensured that hot air can evenly cover all corners in the drying room and make contact with all layers of materials, efficient drying is achieved, linkage of the air supplementing system and the humidity discharging system is achieved, and the drying efficiency is improved. The air pressure balance in the drying room is maintained, the drying environment is optimized, the drying effect is further improved, the heating system rapidly and evenly transfers steam heat to air through efficient heat exchange, the heat energy utilization efficiency is improved, and energy consumption is reduced.

This invention discloses a waste treatment device and its drying control method and apparatus, as well as a readable storage medium. The waste treatment device includes a receiving cavity and a heating component, the heating component being configured to heat the receiving cavity. The control method includes: controlling the heating component to operate when the waste treatment device starts working; and controlling the heating component based on the humidity inside the receiving cavity when the temperature inside the receiving cavity reaches a first preset temperature. The drying control method of this invention can quickly dry food waste inside the receiving cavity, greatly reducing operating time.

The invention discloses a TPU composite film based on a sports water bag and a preparation method of the TPU composite film. The preparation method comprises the following steps: drying food-grade TPU resin, and adding a hydrolysis inhibitor and an antioxidant stabilizer to obtain a pretreated base material; preparing a hydrolysis-resistant modified prepolymer; carrying out melt blending on the pretreated base material, the composite antibacterial agent, the hydrolysis-resistant modified prepolymer and the modified barrier filler in a double-screw extruder; casting the obtained composite melt into a film, and cooling; stretching, shaping and rolling the primary film to obtain the thermoplastic polyurethane composite film for the sports water bag; the hydrolysis-resistant modified prepolymer, the composite antibacterial agent, the modified barrier filler and the modified elastomer are introduced into TPU, and twin-screw melt blending, film casting and two-way stretching and heat setting processes are combined, so that the hydrolysis resistance, antibacterial stability, folding resistance and dimensional stability of the film are effectively improved; the sports water bag is more suitable for long-term water storage and repeated use.

The preparation method comprises the following steps: (1) compounding hermetia illucens larvae, whole tenebrio molitor and euphausia superba according to a mass ratio of (3-5): (2-4): 1, carrying out enzymolysis, and reacting with a yeast cell wall extract to form a glycopeptide compound; (2) coating the glycopeptide compound with a mannan oligosaccharide and chitosan solution to form microcapsules, and controlling the release rate of the microcapsules in simulated gastric juice to be lower than 30% and the release rate of the microcapsules in simulated intestinal juice to be higher than 80%; (3) co-fermenting the microcapsules, clostridium butyricum and pediococcus acidilactici, and adsorbing fermentation liquor on the porous starch; (4) performing dry mixing on the functional compound, the fermentation compound and the base material, and performing low-temperature puffing; and (5) sequentially spraying a vitamin D3 grease layer, a pectin-whey protein protective layer and a solution containing TGF-beta2 on the surfaces of the particles. Through cooperation of multiple processes, the immune function and intestinal health of pets are remarkably improved, and the product is good in stability and palatability.

The invention belongs to the technical field of food processing, and particularly relates to porous starch and efficient rehydration dried food based on the porous starch. The natural starch is subjected to porous modification by adopting ultrasonic and gradient enzymolysis, the specific surface area, porosity and average pore size of the porous starch are precisely regulated and controlled, and a honeycomb pore structure with connectivity greater than or equal to 90% is constructed; the modification effect is enhanced through a sodium alginate auxiliary agent, and a starch-K-carrageenan synergistic interaction technology is combined, so that the structural stability and taste of a rehydrated product are ensured while the water absorption performance of the starch is improved. When the method is applied to the quick-cooking fine dried noodles, the rehydration time is shortened, the rehydration amount is increased, the cooking loss is reduced, and compared with the traditional process and the technical scheme of the comparison file, the double breakthrough of rehydration efficiency-product quality is realized. The method is green and efficient, the rehydration performance and quality of the starch-based dried food are remarkably improved, and the method is suitable for large-scale production of the dried food.

This invention discloses a uniform heating system and a method for regenerating materials and drying food. Traditional heating methods rely on heat transfer from the inside out between particles, resulting in a large temperature difference between the inside and outside of the material, which affects the drying or contamination removal effect. The rotating drive component of this invention allows the cavity to rotate in both directions and adjust its tilt angle. Based on the current signal detected by the ammeter, the tilt angle of the cavity can be set at the angle corresponding to the maximum current when the material flows within the cavity. This controls the material flow rate within the cavity to achieve the optimal current value, resulting in rapid and uniform heating. During material regeneration, if the material is conductive, it is heated directly; if the material is non-conductive, it is mixed with conductive particles, and the conductive particles are heated first. Each conductive particle then transfers heat to the surrounding material. With the help of thermocouple feedback signals, the regeneration efficiency and effect, especially for non-conductive materials, are greatly improved.

The utility model belongs to the technical field of food packaging, and particularly relates to a herbal dry food packaging device which comprises a tank body and a packaging part, the tank body is provided with a canning opening and a liquid leakage hole, the packaging part can package the canning opening and the liquid leakage hole so that a closed loading cavity can be formed in the tank body, the packaging part can be removed or damaged, and the shape of the tank body can be adjusted. Due to the fact that the shape of the can body can be adjusted, the can body can be adjusted to be small in shape when the tea leaves and other herbal dry goods are packaged so as to load the tea leaves and other herbal dry goods, the space occupied by the can body in the packaging and transporting process is reduced, and more cans of tea leaves can be placed in the fixed packaging space. And then, as the volume of the herbal dry goods such as tea leaves can be increased due to soaking when the herbal dry goods are brewed, a user can adjust the tank body to be larger in shape after removing or damaging the packaging part from the tank body when brewing the herbal dry goods, so that the space of the loading cavity in the tank body is increased, the soaked tea leaves can be better loaded, and the situation that the tea leaves run out of the tank body due to soaking expansion is reduced.

The invention discloses an online pasteurization method for a desorption drying stage of freeze-dried food, which comprises the following steps: step S1, in a freeze-drying desorption drying stage, introducing sterilization steam at 60-75 DEG C into a drying box, and maintaining for 30-90 minutes; s2, maintaining continuous operation of the water catcher and the refrigerating system, and adsorbing sterilization steam by using a frost layer on the surface of the water catcher; s3, dynamically controlling the steam temperature to be 5-25 DEG C higher than the material temperature; s4, the pressure in the drying box is controlled to be 1.5-3 times of the basic pressure in the desorption drying stage; and S5, after sterilization is completed, steam introduction is stopped, and desorption drying is automatically continued in the freeze-drying process until a freeze-dried finished product with the water content meeting the requirement is obtained. The invention further discloses an online pasteurization system for the desorption drying stage of the freeze-dried food. According to the method, steam is adsorbed by utilizing the golden time when the water activity in the desorption drying stage is still beneficial to sterilization and frost accumulated in the sublimation stage, so that the product quality is ensured, and the operation energy consumption and the investment cost of independent sterilization equipment are reduced.

The application relates to the technical field of pet dry food packaging materials, and discloses a high-barrier puncture-resistant soft packaging film, a preparation process and application, which specifically are as follows: isocyanate functional groups obtained by deblocking of a multifunctional linking agent are subjected to nucleophilic addition reaction with hydroxyl functional groups enriched on the surface of zinc-aluminum hydrotalcite nanosheets, the multifunctional linking agent molecules are anchored to the surface of the hydrotalcite, and methacrylic acid functionalized stable hydrotalcite is prepared; under the action of a melt state and a free radical initiator, the methacrylic acid functionalized stable hydrotalcite is grafted to a polyethylene resin main chain through a free radical addition reaction, and hydrotalcite modified polyethylene masterbatch is prepared; the hydrotalcite modified polyethylene masterbatch is used as raw material of a functional layer in a three-layer co-extrusion film, a three-layer co-extrusion blow molding process is adopted, and the high-barrier puncture-resistant soft packaging film is prepared, which meets the technical requirements of pet dry food product packaging materials in barrier properties and mechanical properties and can be used as pet dry food packaging materials.

The present invention relates generally to the field of multi-layer flexible packaging material. In particularly, the present invention relates to a multi-layer flexible packaging material to package dry food, preferably confectionery. The packaging material of the present invention is marine degradable, recyclable and has acceptable barrier properties.

The application discloses pet deodorizing dry food, which comprises a slow-release functional material, wherein the slow-release functional material comprises functional material particles and an embedded enzyme preparation attached to the outer surface of the functional material particles; the embedded enzyme preparation comprises protease and an embedded carrier; and the functional material particles comprise probiotics. The application also discloses a preparation method of the pet deodorizing dry food. The application introduces a gel embedding new process to improve the characteristics of pet food functional materials, such as limited use, intolerance to acid and alkali, and realizes the point and directional solution to the problems of fecal odor and intestinal discomfort caused by high-protein indigestion in pet daily food by using a plurality of materials.

The utility model relates to the technical field of freeze-dried food processing equipment, in particular to a split charging device with a screening structure for pet freeze-dried food processing, which is characterized in that a plurality of machine shells are fixedly arranged on a rack, a screen drum movably penetrates through the machine shells, the machine shell on the upper side is arranged on the inclined upper side of the adjacent machine shell on the lower side, and a panel is fixedly arranged on the rear end wall of the machine shells. The feeding pipe is movably arranged on the panel in a penetrating mode, the feeding pipe and the panel are arranged in a rotating connection mode through a bearing, the discharging pipe is movably arranged on a rear end plate of the machine shell in a penetrating mode, a port of the discharging pipe is formed below the screen drum, and the discharging pipe and the machine shell are arranged in a rotating connection mode through a bearing; the multi-stage screening device is provided with a plurality of groups of screening structures with different pore diameters, feeding structures connected in series and a feeding structure for lateral discharging, so that multi-stage screening of finished products produced dynamically is realized, and the finished products meeting the requirement are screened according to the particle size requirement of subpackaging and then are sent out for subpackaging.

The invention relates to a food product wherein the additive content of a dried food is increased by the incorporation of an additive solution into the food product. Furthermore, the food product is at least partially dried.

A pet freeze-drying powder spraying mechanism comprises a conveying belt, two sealing pipelines are arranged above the conveying belt in the conveying direction in a spaced mode, and the ends of openings of the two sealing pipelines are connected to an external powder spraying main machine through control pipelines; a plurality of powder spraying mechanisms are arranged below the sealing pipelines at intervals in the direction perpendicular to the conveying direction of the conveying belt, and the multiple powder spraying pipelines of the two sealing pipelines are obliquely arranged in the direction facing the control pipeline and the direction away from the control pipeline correspondingly. The conveying belt is further provided with guide separation blocks in front of the sealing pipeline, and the multiple guide separation blocks are arranged in the direction perpendicular to the conveying direction of the conveying belt. Different from a conventional powder rolling mode, the requirement for covering the freeze-dried powder on the surface of the freeze-dried pet can be met, and the requirement for covering different types of freeze-dried powder can be met not limited to the same type of freeze-dried powder.

1. The name of the design product: Dried fruit machine (FD-12B). 2. The use of the design product: Dried fruit machine for drying food. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

1. Name of the product in this design: Fruit dehydrator (FD-1038-41, 1041A series). 2. Purpose of this design: For drying food. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the key design points: Design 5 3D diagram 1. 5. Design 1 is designated as the basic design.

The invention discloses a ready-to-eat rehydration type porridge composition and a preparation method thereof. The ready-to-eat rehydration type porridge composition comprises three parts which are independently subpackaged, namely a roasted flavor freeze-dried main material bag, a freeze-dried small red bean bag and a pre-cured five-cereal powder bag, the roasted flavor freeze-dried main material bag comprises block-shaped freeze-dried sweet potato blocks or freeze-dried pumpkin blocks which are prepared through steaming, baking Maillard treatment and vacuum freeze-drying; the freeze-dried small red bean bag contains freeze-dried small red beans which are complete in particles and are prepared through cooking, curing and vacuum freeze-drying; the pre-cured five-cereal powder bag comprises puffed, cooked and crushed rice flour and millet flour, low-temperature baked and cooked and crushed soybean flour and coix seed flour, and instant oatmeal. The preparation method of the instant rehydration porridge composition provided by the invention solves the core problem of rehydration taste and flavor of freeze-dried food materials through a series of unique raw material pretreatment processes, especially a triple process of steaming, baking and freeze-drying for sweet potatoes / pumpkins.

The utility model provides a processing device for biscuit food production, which comprises a processing cylinder, a supporting plate is fixedly connected outside the processing cylinder, an inclined column is fixedly connected at the bottom of the supporting plate, the other end of the inclined column is fixedly connected with the outside of the processing cylinder, an oil storage tank is fixedly connected at the top of the supporting plate, and an oil outlet is formed in the oil storage tank. The top of the oil storage tank is fixedly connected with an oil suction pump, the bottom of the outer surface of the oil suction pump is fixedly connected with an oil suction pipe, and the outer surface of the oil suction pipe penetrates through the oil storage tank and extends into the oil storage tank. The supporting plate and the inclined column stably support the grease supply system, and stable operation of the device is guaranteed. The oil storage tank stores grease, the oil suction pump sucks the grease from the oil storage tank through the oil suction pipe, the electromagnetic valve on the oil discharge pipe accurately controls the grease adding amount and speed, and a large amount of grease is prevented from rushing in for a short time.