128 results about "Edible oil" patented technology

The application belongs to the technical field of meat processing, and provides a bean powder-free beef floss and a preparation method thereof. The application adopts an innovative design of replacing traditional bean powder accessories with a sugar-based gelatin microgel component, accurately controls the average particle size of the sugar-based gelatin microgel component to be 0.1-100 μm, adds the sugar-based gelatin microgel component at a specific moisture window (6.0-15.0 wt%) in the middle and later stages of frying, and cooperatively adds atomized sprayed edible oil and antioxidant components, so that the beef floss realizes the synergistic improvement of the stable structure of fluffy fiberization, the mouthfeel of entry back-rubbing and juiciness, the oil and fragrance holding capacity under the low moisture final state, and the reduction of the powdering effect of residue, effectively controls the color and flavor fluctuations caused by sugar-based browning and lipid oxidation in the high-temperature frying final drying process, solves the pain point problem that the structure strengthening and food quality, processability and stability are difficult to be considered in the traditional process, and has wide application value in the development and large-scale production of bean powder-free beef floss products.

Edible oil composition, consisting of: Turmeric oil is present in an amount of 2.0 to 5.0 percent by weight of the total composition; at least one edible base oil, present in an amount of 95.0 to 98.0 percent by weight of the total composition; and a natural emulsifier, present in an amount of 0.2 to 0.5 percent by weight of the total composition, wherein the turmeric oil is uniformly dispersed in the edible base oil to obtain a shelf-stable, homogeneous formulation.

The objective is to provide a method for producing a non-emulsified oil sauce in which the ingredients do not form clumps and the ingredients can be uniformly filled into a container. [Solution] An emulsified seasoning liquid is prepared by stirring a mixture containing a seasoning liquid and edible oils and fats. After filling a container with the emulsified seasoning liquid and ingredients, a heat treatment is performed to obtain a non-emulsified oil sauce that can be filled into a container uniformly without the ingredients clumping.

This utility model relates to the field of food oil canning technology, and more particularly to a calibration device for the metering accuracy of edible oil processing and canning. It includes a support platform, a weighing scale, and an insulation sleeve. Two weighing scales facing each other are installed on the support platform. An oil storage tank containing processed edible oil is set on the support platform. An insulation sleeve tightly adheres to the outer wall of the oil storage tank. A filling pipe located above the weighing scale is installed at the bottom of the oil storage tank. Spray nozzles are installed on both sides of the filling pipe, and a pump is built into the filling pipe. This utility model can calculate the weight of the oil poured into the tank using the weighing scale. Even if the metering sensor of the canning machine fails, the quantity of edible oil in the tank can be calculated by weight conversion. Simultaneously, the insulation sleeve forms a heat barrier outside the oil storage tank, preventing heat transfer between the oil inside the tank and the outside air, thus avoiding the influence of external temperature on the oil temperature.

This utility model discloses a high-temperature steam waste heat recovery and reuse device for deodorization towers, comprising: a deodorization tower body, an mounting base fixedly installed on the outer wall of the deodorization tower body, a preheating box fixedly installed on the top wall of the mounting base, an oil storage tank fixedly installed inside the preheating box, a steam pipe fixedly installed at the top of the deodorization tower body, a diverter fixedly installed at the end of the steam pipe away from the deodorization tower body, a first spiral heat-conducting pipe fixedly installed on the diverter, and a second spiral heat-conducting pipe fixedly installed on the diverter, the first spiral heat-conducting pipe being sleeved on the outer wall of the oil storage tank, and the second spiral heat-conducting pipe being installed in the inner cavity of the oil storage tank. This utility model realizes the utilization of waste heat from the high-temperature steam of the deodorization tower, preheating the edible oil to be deodorized, thus greatly reducing the heating time required for the edible oil to be deodorized during deodorization processing and improving the efficiency of edible oil deodorization processing.

The utility model discloses an edible oil blending tank capable of uniformly stirring, which is characterized in that filter screen positioning rods are arranged in a one-up and two-down manner, so that a filter frame, the filter screen positioning rods and a filter screen main body among the interiors of the plurality of filter screen positioning rods form a W-shaped structure, and the stability of the filter screen main body is enhanced; the oil liquid can pass through the filter screen main body more stably and uniformly, filtering dead angles caused by non-uniform fluid distribution are reduced, the filtering efficiency is further improved, in addition, the W-shaped structure increases the contact area of the filter screen and the oil liquid, more oil liquid can be in full contact with the filter screen main body, impurities have more opportunities to be intercepted, and the oil liquid filtering effect is improved. According to the device, the discharging pipeline is arranged, so that the filtering precision and effect are improved, the device is provided with an assembly for filtering discharged oil products, impurities generated in the blending process or blocks which are not fully mixed are prevented from entering the discharging pipeline, the filtering efficiency can be improved by improving the structure, and the discharging uniformity and quality can be ensured.

This utility model discloses a quantitative dispensing and packaging device for edible oil, relating to the field of edible oil packaging technology. It includes a base, with two mounting brackets fixedly connected to the upper surface of the base. An oil storage tank is fixedly connected to the upper surface of the two mounting brackets, and an oil inlet pipe is fixedly connected to the upper surface of the oil storage tank. A pump is mounted on the surface of the base, and a quantitative tank is mounted on the surface of the base. An oil drain pipe is fixedly connected to the side of the pump and the quantitative tank that are close to each other, and an oil outlet pipe is fixedly connected to the side of the oil storage tank that is close to the pump. Valves are provided on the surface of both the oil drain pipe and the oil outlet pipe. A dispensing head connected to the pump is mounted on the surface of the base. This utility model uses a rotating auger, scraper, gear ring, gear, stirring rod, and stirring blades to stir the edible oil in the oil storage tank, reducing the occurrence of stratification and sedimentation in the edible oil and improving the practicality of the edible oil dispensing and packaging device.

This utility model discloses a magnetic dustproof and anti-volatile oil bottle, belonging to the field of edible oil packaging technology. It includes a lower base; a folding cup body is mounted on the lower base, and the folding cup body has a compressible folding area. Multiple spaced pleats are arranged along the longitudinal direction of the folding area, allowing the folding cup body to elastically deform between an unfolded and compressed state. The pleats are nested within each other in the compressed state. An upper base is mounted on the folding cup body, with an internal thread at the bottom and a corresponding threaded opening at the top of the lower base. A bottle neck seat is mounted on the upper base, with multiple sets of permanent magnets at the top. A sealing cap is mounted on the bottle neck seat, with multiple sets of magnetic blocks corresponding to the permanent magnets on the sealing cap. The permanent magnets and magnetic blocks attract each other. The design of the folding cup body, lower base, and upper base solves the technical problem of traditional oil bottles occupying a large amount of space during storage.

The application belongs to the field of coordination chemistry and analytical sensing technology, and particularly relates to a Zn(II)-Tb(III) complex ratio fluorescence sensor and a preparation method and application thereof. The sensor is a double-metal coordination polymer formed by coordination of Zn(II) ions, Tb(III) ions, nitrogen-containing organic ligands and carboxylic acid organic ligands. Under excitation conditions, the sensor simultaneously generates an emission signal of ligand coordination with Zn(II) and a characteristic emission signal of Tb(III) ions, forming intrinsic double emission. By monitoring the fluorescence intensity ratio (I395 / I549) of the two characteristic emission peaks at 395 nm and 549 nm, ratio fluorescence detection of propyl gallate can be realized, and the detection limit is as low as 0.35 μM. The sensor of the application has a simple synthesis method, a rapid detection process, and realizes internal calibration by using a ratio signal, has strong anti-interference ability, and is suitable for detection of propyl gallate in edible oil and other actual samples.

The application belongs to the technical field of edible oil preparation, and particularly relates to a method for extracting wheat germ oil by using subcritical carbon dioxide. The method for extracting wheat germ oil by using subcritical carbon dioxide provided by the application adopts a process strategy of microwave coupling subcritical carbon dioxide extraction, first destroys the oil cell wall in the wheat germ through the interaction of a magnetic field and an electric field, promotes the outflow of the wheat germ oil in the oil cell, and further combines a subcritical extraction method to extract high-quality wheat germ oil by taking CO2 as a green extraction solvent. The application realizes high extraction rate of the wheat germ oil, effectively guarantees the safety and nutritional quality of the oil, and has a good application prospect in the industrial production field of the wheat germ oil.

The utility model belongs to the energy recovery and utilization technical field of food processing industry relates to a kind of edible oil processing steam-water mixed state material waste heat recovery and utilization system, including waste water tank, steam-water separator, steam-water mixed heat exchanger, condensate heat exchanger, air preheater, softened water tank, hot water storage tank and air blower;Steam-water separator is equipped with steam-water mixing inlet, first steam outlet and condensate outlet, first steam outlet, steam-water mixed heat exchanger and softened water tank are sequentially connected;Condensate outlet, the hot fluid passage of condensate heat exchanger, the hot fluid passage of air preheater and waste water tank are sequentially connected, the inlet of the cold fluid passage of air preheater is equipped with air blower, and the outlet of the cold fluid passage of air preheater is connected with boiler equipment by pipeline;Condensate heat exchanger is connected with hot water storage tank.The utility model can recover latent heat of flash vapor and sensible heat of condensate synchronously, and recover heat generated in edible oil processing process.

This invention belongs to the field of oil and salt reduction technology in food processing, and discloses a Pickering emulsion with dual oral pH and enzyme responses, its preparation, and its application in oil and salt reduction. The Pickering emulsion comprises an outer aqueous phase, an oil phase, and an inner aqueous phase, homogenized by high-speed shearing. The outer aqueous phase is an aqueous solution containing 0%-5% sodium chloride and 2%-5% oxidized starch-gelatin nanoparticles; the oil phase is a mixture of edible oil and polyglycerol ricinoleic acid ester; and the inner aqueous phase is a sodium chloride aqueous solution with a mass fraction of 2%-10%. The emulsion constructed by this invention can release 90%-94% of sodium ions in the oral cavity. When added to sauces, it can reduce the amount of sodium chloride added by 20% while maintaining the perception of saltiness. Furthermore, while "reducing salt without reducing saltiness," it also has good oral lubrication properties and can replace 14.7%-20% of the added oil, showing good application prospects in reducing oil in food seasoning sauces.

This invention relates to the field of edible oil preparation technology, specifically to a processing apparatus for high-quality, fragrant pressed peanut oil. It includes a purification chamber with a top cover fixedly connected to its top. The purification chamber comprises a semi-circular cavity and a rectangular cavity. The rectangular cavity is used to generate centrifugal force by rotating the peanut oil. A movable separating plate for separating oil and impurities is slidably connected within the rectangular cavity. A scraper is slidably connected up and down on the side of the movable separating plate near the semi-circular cavity. After the rising scraper removes the gum material inside the movable separating plate, the gum material remains on the top inclined surface of the scraper. When the scraper rises to contact a limiting block, the bottom inclined surface of the limiting block slides against the top inclined surface of the scraper. As the scraper continues to rise, it drives the limiting block to slide towards the side near the semi-circular cavity, thereby preventing the scraper from slipping off the top of the movable separating plate. The bottom inclined surface of the limiting block scrapes away the gum material remaining on the top inclined surface of the scraper, preventing it from continuing to remain near the movable separating plate.

The application discloses a centrifugal extraction and recycling device for aflatoxin detoxification of edible oil in the technical field of edible oil detoxification equipment, which comprises a centrifugal tank and a distillation device, a plurality of groups of lower connecting ends are arranged on the centrifugal tank, the lower connecting ends are divided into left connecting ends and right connecting ends, positioning assemblies are arranged in the left connecting ends and the right connecting ends, the positioning assembly comprises: a mounting cavity which is arranged on the inner side of the left connecting end and the right connecting end; an inner sleeve connecting end, both ends of the inner sleeve connecting end can be connected with an external hose; a control assembly, the control assembly comprises a positioning system and an adjusting system, the positioning system can fasten the external hose on the surface of the inner sleeve connecting end, and the adjusting system can slightly adjust the flow cross section inside the inner rubber ring, the hose is clamped and fixed through the left connecting end and the right connecting end, the air pressure is used as the fastening hose and the adjusting liquid flow, so that the flow is more accurately adjusted, and the accuracy of the adjusting valve body is not affected by vibration.

The utility model discloses an oil filter device, it includes: a container, its inside includes a containing space, the top of this container is equipped with an air inlet pipe and an oil inlet pipe, the bottom of this container is equipped with an oil outlet pipe, the air inlet pipe provides connecting a air compressor, the oil inlet pipe provides input edible oil into the containing space, and at least one filter, including a casing and a filter core in the casing, the casing is combined with the container, the casing is connected with an input pipe and an output pipe, one end of the input pipe is connected with the oil outlet pipe, the air compressor inputs air into the containing space through the air inlet pipe, and the edible oil is pushed out from the oil outlet pipe by the air, and enters the filter through the input pipe, thereby filtering the edible oil and outputting from the output pipe, so that the edible oil becomes clean and clear.

1. Name of the product in this design: Oil Bottle (Lu Yusheng). 2. Purpose of this design: This design is used for packaging edible oil. 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: 3D view 1.

The application provides an edible oil filter screen cleaning device, which comprises an ultrasonic cleaning pool and a rack, the rack is provided with a lifting frame capable of moving up and down, the lower end of the lifting frame is provided with a lifting frame capable of moving in the horizontal direction and capable of simultaneously lifting multiple filter screens, and the lifting frame can move into the interior of the ultrasonic cleaning pool, and the ultrasonic cleaning pool is connected with a heating device which constitutes a circulating water path with the ultrasonic cleaning pool and is used for heating water. Under the premise of ensuring the cleaning effect of the filter screen, the filter screen can be batch cleaned, so that the labor intensity of the staff is reduced, and the cleaning efficiency of the filter screen is improved.

The present application discloses a coatingless non-stick pan and relates to the field of non-stick pans. The coatingless non-stick pan comprises a pan body, wherein a side of the pan body facing away from a heat source upon operation is formed with a plurality of protrusions, and the side of the pan body facing away from the heat source upon operation is formed with a plurality of blind holes obtained by photo etching, a depth of the blind holes is less than 400 microns, a diameter of the blind holes is less than 300 microns, a protruding height of the protrusions is less than 500 microns, and a distance of the blind holes from the protrusions closest thereto is less than 50,000 microns. In the present application, the protrusions are disposed on a working surface so that the protrusions may also form holes with a larger diameter than that of the blind holes, so that hot air is generated between the protrusions. The blind holes may contain edible oil, and even in the absence of oil, hot air is generated in the blind holes. During the cooking process, the protrusions and the blind holes may cooperate with one another to generate oil vapor or hot air to hold the food up so that a frictional force of the food on an inner surface of the pan body is greatly reduced and the non-stick effect is better.

The present application belongs to the technical field of food processing, and particularly relates to a method for increasing the weight of Porphyra dentata nori sheet and keeping the flavor thereof. The method comprises the following steps: once baking and drying the moisture of dry base Porphyra dentata; mixing, homogenizing and spray drying the flavoring agent and wall material solution to prepare flavor microcapsule powder; high-speed shearing and high-pressure homogenization treatment of edible oil, emulsifier and water to form oil-in-water (O / W) emulsion; adding the microcapsule powder and the emulsion; and twice baking treatment to simultaneously complete drying of the Porphyra dentata and solidification of the coating liquid. Through the microcapsule embedding and emulsion construction technology, the present application realizes the healthy weight gain and controllable release of the flavor of the product, significantly reduces the oil consumption, and effectively solves the problems of easy oxidation of oil, greasy taste and texture deterioration caused by colloid weight gain in the traditional heavy oil process.

This invention relates to the field of edible oil production technology, specifically a low-temperature freshness-locking peanut oil processing technology to enhance the freshness of peanut oil. The core steps include low-temperature pretreatment of raw materials, gradient low-temperature freshness-locking pressing, low-temperature static sedimentation, low-temperature composite microfiltration, and low-temperature freshness-locking bottling. The pressing parameters are quantitatively controlled using a critical matching formula for freshness-locking pressing, keeping the peak temperature of the peanut material below 45℃. The entire process employs a closed, low-oxygen environment and inert gas protection, complemented by a multi-dimensional quantitative control system. This invention inhibits oil oxidation and deterioration from the source, maximizing the preservation of the original flavor and active nutrients of peanut oil, achieving long-term freshness maintenance, improving batch-to-batch quality uniformity, and is compatible with existing industrial production lines, possessing significant industrial application value.

The utility model discloses a filter device for deep -frying food processing relates to deep -frying food technical field. It includes the deep -frying shell of hourglass type, and the lower end intercommunication of deep -frying shell has the oil outlet pipe, and the outside of oil outlet pipe is provided with the knife brake valve, and the lower end of oil outlet pipe is provided with the filter screen, and the outside of deep -frying shell is provided with the support, and the drive motor is installed on the support, and the piston of and oil outlet pipe sliding seal is provided in the middle part of deep -frying shell. The utility model has the beneficial effect that this structure can collect and clean the food residue in the inside of deep -frying, and the filter screen is conveniently cleaned and is recycled, and the edible oil filtration is more convenient.

The utility model relates to the technical field of edible oil processing, concretely to a kind of blending device for edible oil production, including blending mechanism, the blending mechanism includes bracket, the side of bracket is provided with side plate, the side of bracket is connected by the roller on side plate, the one end of side plate is provided with fixed disc, the one end of side plate is fixedly connected with the side of fixed disc, this blending device for edible oil production, telescopic rod reciprocating telescopic work, swing mode of upper and lower ends of movable arm is active, and sub pole is designed at the top of movable arm, the angle inclination of sub pole in the process of movable arm swing will constantly increase and reduce, let fixed disc reciprocating motion on bracket, the raw material in adjusting cavity will produce substantial shaking, since the bottom end of stirring rod is designed with gear, gear will slide engagement with the tooth slot in bracket in the process of movement, and then let stirring rod start to rotate, form the mixing mode of stirring and shaking cooperation.

An auxiliary lipid-lowering Camellia diacylglycerol edible oil and a preparation method thereof, involving grinding walnuts, peas, and sweet corn kernels, then thorough enzymatic hydrolysis; the obtained nutritious rapeseed oil is dispersed in the mixed edible oil, the prepared nutritious Camellia diacylglycerol oil mixture contains rich nutrients; the plant extract obtained by ultrasonic extraction is effectively adsorbed by the mixed colloid, the obtained nanoparticles that assist in lowering blood lipids and promoting metabolism cooperate with the nutritious Camellia diacylglycerol oil mixture to have an effective lipid-lowering effect; the antioxidant stabilizing composition and the nanoparticles that assist in lowering blood lipids and promoting metabolism are dispersed in the nutritious Camellia diacylglycerol oil mixture; the prepared auxiliary lipid-lowering Camellia diacylglycerol edible oil is rich in nutrition, does not increase blood lipids in the body after long-term consumption, doesn't cause damage to the liver and kidneys, and is not prone to deterioration.

The present application relates to the field of edible oil pressing equipment intelligent control, specifically to a rapeseed oil self-adaptive pressing control system, comprising: a data acquisition module, connected with a current sensor, a temperature sensor and a flowmeter through a communication interface, acquiring the main shaft current fluctuation rate, the discharge port fluid outflow temperature gradient and the initial feeding rate within a preset time window; a state observation module, calculating an implicit colloid deposition index based on real-time running state data through a multivariate state observer; a boundary evaluation module, comparing the index with a failure critical threshold to generate a high-risk risk evaluation result or a regular operation evaluation result; a self-adaptive adjustment module, generating an active yielding adjustment instruction or a regular optimization adjustment instruction accordingly, and performing closed-loop control on the main shaft speed, the feeding action, the main shaft gap, the pressing pressure or the cooling fluid injection, so as to balance the extraction efficiency, the equipment continuous availability and the process stability.

This utility model provides a dough oiling device for pasta processing equipment, including an oil storage box with an opening at the top, containing edible oil. A first oiling wheel is provided at the upper end of the oil storage box, and the first oiling wheel is rotatably connected to the oil storage box. The lower end of the first oiling wheel extends into the oil storage box and contacts the edible oil inside. An oil scraping brush is provided on one side of the oil storage box, and the oil scraping brush abuts against one side of the first oiling wheel. The oil scraping brush can scrape off excess edible oil on the first oiling wheel, forming an insulating oil film on the bottom of the dough. Under the action of this insulating oil film, the bottom of the steamed bun will not stick to the steamer, making it convenient to remove the bun from the steamer intact and quickly, thus improving the overall appearance integrity of the bun.

The utility model relates to the technical field of popcorn machine, and disclose a kind of household popcorn machine, the household popcorn machine, including support, the support inside fixed mounting has cylinder, the cylinder bottom fixed mounting has conical cylinder.This household popcorn machine, to better home at the same time making popcorn of different tastes, by being provided with moving assembly, first edible oil, syrup and corn kernel are placed in the inside of making cylinder after, making cylinder is clamped into heater, then close round lid, after being powered on by cable, can make, when starting servo motor on fixed frame, cooperate with rotating shaft, center bearing, driving gear, edge bearing and driven gear so that stirring rod drives arc plate and stirring paddle rotation, can make the quality of popcorn product better, cooperate with conical baffle to prevent popcorn particle from bouncing out, cooperate with vertical groove, liquid outlet pipe, filter screen and hopper can conveniently add edible oil and syrup, in turn can better home at the same time making popcorn of different tastes.

This invention discloses a method for identifying coconut oil based on MALDI-TOF mass spectrometry and a committee strategy, belonging to the field of analytical chemistry and food safety testing technology. The method includes: acquiring and preprocessing mass spectrometry data of the oil sample; extracting several characteristic peaks and their corresponding relative intensities from the mass spectrometry data; calculating the score of the oil sample based on the mass-to-charge ratio and intensity of the characteristic peaks; and identifying whether the oil sample is coconut oil based on its score. This invention optimizes the characteristic peak combination for coconut oil authenticity identification based on mass spectrometry combined with a committee strategy. The constructed machine learning classification model achieves 100% accuracy and an AUC value of 1 on the test set, solving the problems of incomplete feature extraction, instability of mass spectrometry signals, and peak drift interference in existing machine learning models, thus achieving accurate identification of edible oils. This invention has a wide range of applications and can be extended to the identification of other types of edible oils, exhibiting strong versatility and comprehensively covering the identification needs of the edible oil market.

The purpose of the present invention is to provide, inter alia, an oil composition that comprises an aromatic edible oil and in which deterioration of the aroma of the aromatic edible oil is suppressed. The present invention relates to an oil composition that contains an aromatic edible oil and a sulfate and / or carbonate, wherein the sum total of the content of the sulfate in terms of sulfate ions and the content of the carbonate in terms of carbonate ions is 0.110 mg / mL or more.

The utility model relates to the technical field of edible oil production and processing, and concretely is a multi-station edible oil filling device, which comprises a workbench, a conveyor belt, a base, an oil tank, an oil outlet pipe and a valve. The utility model discloses a multi-station edible oil filling device, which realizes accurate control of the valve through the linkage structure of the hydraulic rod, the rack and the gear, makes the opening and closing in the filling process more stable and accurate, effectively improves the filling precision and consistency, guarantees the product quality, and realizes the automatic continuous filling process of the multi-station collaborative operation and the push assembly. The utility model not only reduces manual intervention and improves production efficiency, but also enhances the degree of automation and operation stability of the equipment, and is suitable for large-scale production line application requirements.