1529 results about "Edible oil" patented technology

The invention belongs to the technical field of grease chemistry, and particularly relates to diglyceride prepared through enzymolysis and used for reducing blood fat, a preparation method and application of the diglyceride. The preparation method comprises the following steps: (1) mixing edible oil, lipase and water, hydrolyzing and dehydrating to obtain a hydrolysate; and (2) mixing the hydrolysate, glycerol and partial glyceride lipase, reacting, and distilling to obtain the diglyceride, the partial glyceride lipase in the step (2) is a mixture of lipase Lipase G50 and lipase Novozyme 435. The diglyceride prepared by the method disclosed by the invention has an excellent effect of reducing blood fat; and the obtained diglyceride is high in yield and low in acid value, and the finished product does not need deacidification treatment, so that the method is suitable for large-scale industrial production.

The invention provides water-in-oil type emulsion gel loaded with probiotics and a preparation method of the water-in-oil type emulsion gel, and belongs to the technical field of probiotic products, the water-in-oil type emulsion gel loaded with the probiotics comprises a water phase and an oil phase, and the internal water phase is composed of gel and probiotic suspension; and the external oil phase consists of edible oil, a lipophilic emulsifier and at least one oil gelator. According to the water-in-oil emulsion gel, the stability of entrapped probiotics can be remarkably improved, meanwhile, the activity of the entrapped probiotics in the processing, storage and digestion processes is improved, particularly, the normal-temperature storage time is prolonged by 3 months, and a scientific basis is provided for normal-temperature food development.

The invention relates to the technical field of tourism services, in particular to a grease detection device and method for edible oil production and processing, and a system comprises a spectral data acquisition module, a component ratio calculation module, a spectral feature analysis module, a chemical component deviation evaluation module and a smell component fluctuation detection module. According to the method, accurate identification of edible oil component characteristics is improved by using the laser Raman spectrometer, fine analysis of complex components is realized by combining gas and liquid chromatograms and mass spectrometers, release of volatile substances is monitored by the electronic nose sensor, and environmental adaptability and dynamic response capability of data are enhanced. Through automatic abnormal data elimination and normalization processing, the data consistency and standardization level are improved, the accuracy of sample classification and edible oil safety assessment is further improved through multi-parameter ratio calculation and peak position offset analysis, the data processing flow is optimized, automation and intelligence of the detection system are enhanced, and the detection efficiency is improved. And the efficiency and the precision of edible oil detection are obviously improved.

The invention belongs to the technical field of edible oil production quality detection, and particularly relates to a rapid detection method and system for sesame oil quality evaluation. A sampling data preprocessing mode in combination with dielectric constant data of sesame oil samples is provided in a spectral data sampling stage, so that sampling data errors are reduced, and a data foundation is laid for subsequent accurate evaluation of sesame oil quality; meanwhile, when the standard relational expression is established, firstly, eight standard points for establishing the standard relational expression are obtained through solution preparation, then one standard point is abandoned for the eight standard points to establish an initial standard relational expression, and different numbers of standard points are generated by considering the concentration difference value obtained through calculation of the abandoned points and the standard relational expression; in this way, the influence of inaccurate standard points is weakened, and then the standard relational expression is established according to all the standard points, so that the standard relational expression is established more accurately.

The invention provides a Burkholderia thailantensis DIS2 bacterium, a Burkholderia thailantensis DIS2.1 bacterium, a bacterium with all recognition characteristics of the Burkholderia thailantensis DIS2 bacterium and the Burkholderia thailantensis DIS2.1 bacterium, and a mutant of the Burkholderia thailantensis DIS2 bacterium and the Burkholderia thailantensis DIS2.1 bacterium. The invention also provides a Starmerella bombicola DIS4 yeast, a yeast with all recognition characteristics of the Starmerella bombicola DIS4 yeast, and a mutant of the Starmerella bombicola DIS4 yeast. Also provided are methods for producing rhamnolipids and methods for producing sophorolipids. In order to produce rhamnolipids, raw materials comprising waste carbon sources and fried edible oil are fermented with Burkholderia Thailand, mutants or variants thereof. Similarly, in order to produce sophorolipids, a raw material comprising a waste carbon source and a deep-fried edible oil is fermented with Starmomyces sp., a mutant or a variant thereof.

The invention discloses functional factor-loaded bi-crosslinked food gel and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: by taking protein, edible oil and fat, kappa-carrageenan, gellan gum and the like as main gel base materials, firstly, inducing by adopting potassium ions to form protein-kappa-carrageenan or protein-gellan gum composite gel; and dipping the composite gel in an acid solution, and inducing to form the bi-crosslinked protein-kappa-carrageenan or protein-gellan gum composite gel. The method can be used for preparing protein-kappa-carrageenan or protein-gellan gum composite hydrogel and composite emulsion gel, can be used for preparing double-crosslinking gel at lower protein and polysaccharide concentration, and can obviously improve the hardness of the gel, reduce the swelling rate of the gel and improve the stability of the gel. The prepared double-crosslinking composite gel can realize co-embedding of hydrophilic and hydrophobic functional factors, and the stability and the controlled release characteristic of the functional factors are remarkably improved.

The invention discloses a pretreatment method for determining perfluorinated and polyfluoroalkyl compounds in edible oil. The pretreatment method comprises the following steps: (1) extraction: weighing the edible oil, adding an isotope labeled standard substance, centrifugally extracting PFAS (perfluoroalkyl) in a shaking table, adding desalted water to accelerate lipid sedimentation, and performing refrigerated centrifugation to obtain an extracting solution; (2) enriching and purifying, namely enriching and purifying the extracting solution by using a method of combining liquid-liquid extraction and solid-phase extraction, freezing and centrifuging, and collecting supernate after nitrogen blowing to a constant volume. According to the pretreatment method disclosed by the invention, aiming at the characteristic that the edible oil is rich in protein and lipid content, a liquid-liquid extraction and solid-phase extraction combined method is selected to remove impurities such as protein, lipid and pigment, so that separation and purification of PFAS are realized, and the sample requirements of subsequent LC-MS / MS analysis are met. According to the pretreatment method, the sample amount is increased, the final constant volume is reduced, the detection limit of the method is reduced, the sample treatment speed is increased, rapid analysis can be carried out, and the stability is good.

The invention relates to the technical field of food industry, in particular to a lutein-loaded Pickering emulsion for 3D printing and a preparation method of the lutein-loaded Pickering emulsion. The preparation method comprises the following steps: extracting chlamydomonas reinhardtii protein from chlamydomonas reinhardtii powder as a raw material, preparing a chlamydomonas reinhardtii protein-xanthan gum compound from the chlamydomonas reinhardtii protein and xanthan gum with different contents, mixing the chlamydomonas reinhardtii protein-xanthan gum compound with lutein-loaded edible oil, and uniformly shearing to obtain stable lutein-loaded Pickering emulsion. And the xanthan gum is utilized to improve the stabilizing effect of the chlamydomonas reinhardtii protein on the Pickering emulsion and the protecting effect of the chlamydomonas reinhardtii protein on the xanthophyll. No chemical surfactant is added in the preparation process, so that the food safety is high; according to the present invention, the preparation operation is simple, the stability is good, the storage stability of xanthophyll can be significantly improved, and the xanthophyll nano-emulsion has characteristics of excellent viscoelasticity and excellent thixotropic recovery, can be used for 3D printing food, and has wide application prospects in the application of novel nutrient substance delivery systems and food-grade 3D printing materials.

The invention relates to the technical field of electrochemical detection and food quality safety, and particularly discloses an edible oil rancidity degree rapid detection system based on an electrochemical sensor, comprising: a data acquisition module for receiving an original electrochemical response signal and performing format standardization, abnormal data rejection and integrity verification; the data preprocessing module adopts a statistical optimization algorithm to reduce noise, correct baseline drift, generate a unified dimension data set and complete stability verification; the feature analysis module is used for extracting rancidity related feature parameters through statistical correlation analysis, and carrying out fusion calculation after significance verification to obtain feature values representing rancidity; and the evaluation and judgment module inputs the characteristic value into a pre-training model, outputs a quantitative index through multivariate statistical calculation, dynamically sets a safety threshold in combination with the edible oil type, and outputs a rancidity judgment conclusion after comparison. The method depends on statistical data processing and analysis, the detection reliability and accuracy are improved, and the method is suitable for edible oil quality safety rapid screening and quality monitoring.

The invention discloses an enzyme linked immunosorbent assay kit for detecting a plasticizer in edible oil and application of the enzyme linked immunosorbent assay kit, and belongs to the technical field of enzyme linked immunosorbent assay. The enzyme linked immunosorbent assay kit comprises an elisa plate coated with a plasticizer coupling antigen, a plasticizer standard substance, an enzyme conjugate working solution, a plasticizer specific antibody working solution, a purification tube, a purification reagent, a standard substance diluent, a sample diluent, a substrate solution, a stop solution and a 10 * concentrated washing solution. The standard substance diluent provided by the invention is used for diluting a plasticizer standard substance at different temperatures to obtain a plasticizer standard solution, and the obtained plasticizer standard solution has basically consistent inhibition ratio, so that the stability of the kit is remarkably enhanced; meanwhile, the standard diluent and other components in the kit have a synergistic effect, so that the enzyme linked immunosorbent assay kit has the advantages of good specificity, high sensitivity, good accuracy and high stability when being used for detecting the plasticizer in the edible oil; therefore, the enzyme linked immunosorbent assay kit has a good application prospect in the detection of the plasticizer in the edible oil.

The invention discloses an air frying and deep frying combined fryer and a flour-wrapped food frying method. The combined fryer comprises a fryer body, an air frying device is arranged on the upper portion of the fryer body, and a fryer is arranged on the lower portion of the fryer body; a frying basket is arranged between the air frying device and the fryer, and a frying basket lifting mechanism is arranged in the fryer body. The method comprises the following specific steps: S1, adding edible oil into a fryer and starting heating; s2, putting the flour-wrapped food in a frying basket, and lowering the frying basket into an oil layer through a frying basket lifting mechanism after the oil temperature is increased to a set temperature, so that the oil layer submerges the flour-wrapped food; s3, after the flour-wrapped food is heated and shaped in the fryer, the fryer basket lifting mechanism moves reversely to enable the fryer basket to rise to the position above the oil layer, and the air frying device is started to continue to heat the food. The combined mode of low-temperature frying and high-temperature air frying is adopted, separation of a flour wrapping layer and food can be avoided, the surface of the food can be crisped, the food can be quickly cooked, grease can be drained, the heating time of the food in the fryer is shortened, and the food is healthier.

The invention relates to Pickering emulsion, a preparation method and application thereof, and belongs to the technical field of emulsion preparation, and the preparation method comprises the following steps: S1, preparing a water phase: uniformly mixing and stirring gluten protein zymolyte obtained after gluten protein enzymolysis with polydextrose and a phosphoric acid buffer solution, heating in a water bath, and cooling to obtain the water phase; s2, preparation of an oil phase: dissolving fat-soluble active substances in edible oil to prepare the oil phase; s3, emulsion preparation: mixing the water phase and the oil phase, performing high-speed dispersion treatment, and homogenizing to obtain Pickering emulsion; the gluten protein zymolyte and the polydextrose conjugate are prepared by utilizing the Maillard reaction, and the emulsibility and the stability of the Pickering emulsion can be remarkably improved by taking the gluten protein zymolyte and the polydextrose conjugate as the emulsifier.

The invention relates to the technical field of grease filtering, and discloses a filtering and purifying device for edible oil production, which comprises a supporting seat, a filtering pot is arranged on the supporting seat, a guide column is fixedly connected to the supporting seat, the guide column is located in the middle of the filtering pot, an inclined plane is arranged at the upper end of the guide column, and the inclined plane is located in the middle of the filtering pot. A lower supporting disc sleeves the guide column, a filter screen is arranged above the lower supporting disc, an upper supporting disc is arranged above the filter screen, and the lower supporting disc and the filter screen are in sliding connection with the inner wall of the filter pot. According to the filtering and purifying device for edible oil production, in the oil filtering process, the distance between two filter screens can be automatically increased, meanwhile, through the design of an upper supporting disc, in the process that the distance between the two filter screens is increased, the upper supporting disc can rotate, impurities on the filter screens can be spread out, and the filtering and purifying device is convenient to use. The filter screen is prevented from being blocked by impurities.

The invention relates to the technical field of edible oil processing, and discloses a continuous refining method for edible oil, which is characterized by comprising the following steps: raw material filtration, degumming, alkali refining deacidification, soapstock and water washing, dehydration treatment, decoloration treatment, filtration separation and deodorization treatment. According to the continuous refining method for the edible oil, continuous operation is achieved in the whole refining process, all procedures are closely linked from pretreatment of crude oil to output of final refined oil, the production efficiency is greatly improved, compared with an intermittent refining process, the production efficiency is improved, the requirement of large-scale production can be met, and the production cost is reduced by optimizing process parameters. And for example, the reaction of each process is carried out at proper temperature, pressure and stirring speed, so that unnecessary energy consumption is reduced. And meanwhile, the starting and stopping times of equipment are reduced through continuous production, and the energy loss is further reduced. Practical production verifies that compared with a traditional process, the refining method has the advantages that the energy consumption is reduced, and the production cost is effectively saved.

The invention provides a quality detection device and method for edible oil production. The method comprises the following steps: collecting spectral data and peroxide value of each edible oil sample; extracting a frequency doubling absorption peak during stretching vibration of each chemical bond from each spectral data, and performing cross validation on the oxidation process of the edible oil according to all the frequency doubling absorption peaks and all the peroxide values to obtain a plurality of chemical characteristic variables related to oxidation of the edible oil; establishing an oxidation kinetic model of the edible oil according to all the chemical characteristic variables, and predicting the optimal oxygen flow rate of oxidation of the edible oil through the oxidation kinetic model; performing oxidation stability detection on the edible oil, and when the optimal oxygen flow rate is greater than the oxygen flow rate in the oxidation stability detection, correcting the oxidation stability detection result according to the optimal oxygen flow rate to obtain the oxidation induction time of the edible oil. By adopting the scheme of the invention, the detection error caused by the mismatching of the oxygen flow rate in the oxidation stability detection can be eliminated.

The invention discloses a composition for resisting porcine viral diarrhea and application of the composition. The composition for resisting porcine viral diarrhea is prepared from the following components in parts by mass: 2 parts of phloretin, 1 part of N-acetyl-D-galactosamine and 100 parts of proline. The composition can further comprise one or more auxiliary materials of absolute ethyl alcohol, propylene glycol, dimethyl sulfoxide, edible oil, water, tween-80, lactose, defatted rice bran, corncob powder, soluble starch, bran, silicon dioxide, montmorillonite, vermiculite, medical stone, zeolite powder, white carbon black and the like. The composition can significantly inhibit the proliferation of PEDV, TGEV and PoRV, and inhibit the infection of PEDV, TGEV and PoRV on cells, and further, the composition can be used for preparing drugs or feed additives for resisting porcine diarrhea diseases caused by viruses such as PEDV, TGEV and PoRV.

1. Name of the Design Product: Oil Pot (AA415BJ). 2. Use of the Design Product: Used for containing liquid seasonings such as edible oil. 3. Design Key Points of the Design Product: Lies in the shape. 4. Picture or Photograph that Best Illustrates the Design Key Points: 3D view of Design 6. 5. Design 6 is designated as the basic design. 6. Other Circumstances Requiring Explanation: Other Explanation: Part A of Designs 2, 4, 6, and 8 is a transparent part.

The invention discloses an edible oil processing and stirring device capable of defoaming and removing impurities, and belongs to the field of edible oil processing. The edible oil processing and stirring device comprises a shell, a first pipeline is arranged on one side of the lower end in the shell and extends towards the upper end of the exterior of the shell in a sealed mode, and a three-way electric valve is arranged on the side, close to the first pipeline, of the upper end in the shell. The rotary impurity removal device solves the problems that an existing rotary impurity removal device cannot repeatedly penetrate through a filter barrel to complete filtering, the single-time filtering effect is reduced, the flowing track of a liquid medium around the filter barrel is fixed, the liquid medium retained in the filter barrel cannot be filtered, and the filtering effect is further reduced. After edible oil penetrates through the filter screen and is filtered, the edible oil is pumped by the electric oil well pump and flows along the first pipeline and the second pipeline, and the edible oil flows, enters the filter barrel repeatedly, penetrates through the filter screen repeatedly and is filtered.

The invention discloses a filtering and residue removing device for edible oil production in the technical field of edible oil production, the filtering and residue removing device comprises an oil filtering box and a collecting box, the middle part of the oil filtering box is provided with a rotating filter plate, an inner blocking structure and an outer blocking structure, and the top of the rotating filter plate is provided with a push plate, a driving assembly, a transmission assembly, a filter pressing wheel and a scraping plate; according to the oil filtering device disclosed by the invention, oil liquid is primarily filtered by rotating the filtering plate, and is secondarily filtered by the filtering bag, so that the filtering effect and the oil liquid quality are improved; the rotary filter plate rotates relative to the oil inlet pipe through the rotary assembly, so that excessive filter residues at the same position are prevented from being accumulated; filter residues on a rotary filter plate and in a filter bag are fully extruded and filtered through a filter pressing wheel and an extrusion assembly respectively, so that oil waste is reduced; and the two push plates move outwards through the driving assembly and the transmission assembly, and the cleaned filter residues enter the discharging groove, so that the filter residues are cleaned more quickly and conveniently.

The utility model discloses an edible oil quantitative subpackaging device which comprises an equipment base, an installation frame is fixedly connected to the equipment base, a pump machine is fixedly connected to the upper portion of the installation frame, a subpackaging machine head penetrating through the top of the installation frame is arranged on the lower portion of the pump machine in a communicated mode, and the edible oil quantitative subpackaging device further comprises an adjustable quantitative unit. The adjustable quantitative unit comprises a quantitative box fixedly connected to the upper portion of the mounting frame, and a piston plate is arranged on the inner wall of the quantitative box in a sliding mode. The utility model belongs to the technical field of edible oil, and effectively solves the problems that an edible oil sub-packaging device cannot accurately adjust sub-packaging quantification and is relatively weak in adaptability to different containers.

The invention discloses dough fermentation and conveying integrated equipment which comprises a dough fermentation box, the dough fermentation box is conveyed through a first conveying device, an overturning mechanism used for overturning the dough fermentation box is arranged between the first conveying device and a second conveying device, and a dough conveying device is arranged below the overturning mechanism. The opening end of the dough fermentation box passes through the pretreatment mechanism, a cavity is formed in the dough fermentation box, and a ventilation assembly is arranged in the cavity. Edible oil is sprayed on the inner wall of the fermentation box and the surface of dough to form an oil film, so that the direct contact between the dough and the wall of the fermentation box is blocked, the physical adhesion risk is reduced, the water loss in the fermentation process is reduced, and the surface softness of the dough is kept; the contact area and the adhesive force with the inner wall are further reduced, the completeness of the separation process is ensured, the pollution risk of subsequent processing is reduced, and integrated efficient connection of dough fermentation and conveying is realized.

The invention discloses a camellia chekiangoleosa improved variety breeding method and a camellia chekiangoleosa improved variety breeding system based on function superposition, and the method comprises the following steps: cloning excellent single plants through a high-stem grafting technology, and establishing a specific germplasm resource library; determining three types of phenotypic data of a floral leaf character set, an oil yield character set and an oil quality character set; the method comprises the following steps: presetting six types of application scenes such as an edible oil production raw material forest and a specific natural compound production raw material forest, and constructing a comprehensive evaluation model by adopting a hierarchical weight distribution method: distributing first-level weights for three types of character sets, and then distributing second-level weights for characters in subsets; standardizing the character of the floral leaf by adopting a binary comparison method, and standardizing the character of the oil yield and the character of the oil quality by adopting a centesimal system; and screening a target improved variety according to a comparison result of the comprehensive score of the to-be-evaluated variety and the average score of the existing improved variety. By means of the method, superposition breeding of ornamental, oil production and oil quality functions is achieved, and the adaptability of improved varieties and industrial scenes is improved.

The invention belongs to the technical field of bioengineering and food safety, and particularly relates to a fusion enzyme for degrading aflatoxin B1 (AFB1) and / or zearalenone (ZEN) and application of the fusion enzyme. The fusion enzyme S1-AsDPP III disclosed by the invention can effectively degrade AFB1 and ZEN, the fusion enzyme is obtained by fusing a section of self-assembled amphiphilic oligopeptide S1 sequence at the N end of wild type AsDPP III, and the thermal stability of the fusion enzyme and the amphipathy of the fusion enzyme in an oil-water coexistence system can be remarkably improved. Under mild reaction conditions, the fusion enzyme can efficiently degrade AFB1 and ZEN in vegetable oil, and is especially suitable for detoxification treatment of common edible oil such as peanut oil and corn oil. The invention provides a green, safe and efficient scheme for removing fungaltoxin from grease food, and the method has a good industrial application prospect.

The invention discloses an astaxanthin spirulina emulsion with a high astaxanthin loading rate and application of the astaxanthin spirulina emulsion, and belongs to the field of astaxanthin emulsions. The astaxanthin spirulina emulsion is prepared from the following components in percentage by mass: 3.6 to 6 weight percent of spirulina powder, 0.14 to 0.22 weight percent of astaxanthin, 69.78 to 69.86 weight percent of edible oil and 24 to 26.4 weight percent of water. According to the emulsion, more than 95% of astaxanthin can be loaded, meanwhile, the preparation method is very simple, few raw materials are used, and the astaxanthin emulsion is suitable for industrial production. Meanwhile, the astaxanthin spirulina emulsion also has excellent stability, good flowability and biological accessibility, can stably exist at the temperature of 5-85 DEG C and the pH value of 3-11 or the sodium ion concentration of 0.1-0.9 mol / L, and has a wide market application prospect.

The invention belongs to the field of food production and processing, and requests to protect a production process of compound lactobacillus fermented chilli sauce and a method for preparing sour soup, fresh red chilli is used as a main raw material, and the chilli sauce raw material is prepared by cleaning, selecting, crushing, preheating, grinding, pulping, adding or not adding edible glacial acetic acid or citric acid, concentrating, sterilizing and aseptically filling; performing blending and temporary storage, pre-sterilization, cooling, compound lactobacillus strain pre-dissolution, feeding, stirring, fermentation, re-sterilization and sterile filling to obtain the compound lactobacillus fermented chilli sauce, and blending the compound lactobacillus fermented chilli sauce with fermented tomato sauce, edible oil and the like to obtain the sour soup. Industrial compound lactic acid bacteria are adopted, various organic acids, amino acids and the like are generated through metabolism, the fermented chili sauce is endowed with unique sour and fragrant flavor, the taste is mellower, and the fermentation process is controllable and stable; meanwhile, the prepared fermented chilli sauce is innovatively applied to sour soup products, the standardization degree of the products is high, and the production efficiency is improved.

The invention relates to the technical field of biochemical detection, in particular to an enzyme linked immunosorbent assay kit for detecting diisononyl phthalate and application of the enzyme linked immunosorbent assay kit. The invention relates to an enzyme linked immunosorbent assay kit for detecting diisononyl phthalate. The enzyme linked immunosorbent assay kit comprises the following components: an elisa plate coated with a coating antigen, a diisononyl phthalate specific antibody working solution, an enzyme marker working solution, a diisononyl phthalate standard substance solution, a substrate developing solution, a stopping solution, a washing solution, a sample diluting solution and a purifying agent. According to the invention, the content of diisononyl phthalate in an edible oil sample is qualitatively or quantitatively detected by mainly adopting an indirect competitive ELISA method; the sample pretreatment requirement is low, the sample pretreatment process is simple, and a large batch of edible oil samples can be rapidly detected at the same time; the main reagent is provided in the form of a working solution, and the detection method is convenient and easy to implement and has the characteristics of high specificity, high sensitivity, high precision, high accuracy and the like.

To provide a technique for reducing scorching of a food in a cooking method in which water is added during cooking.SOLUTION: A producing method for a heat-cooked food includes: a first heating step of cooking a raw material by heating; an adding step of adding water and an oil and fat composition to the raw material after the first heating step; and a second heating step of heating the raw material to which the water and the oil and fat composition have been added after the adding step. The oil and fat composition contains edible fats and oils and emulsifier.SELECTED DRAWING: None

The invention belongs to the technical field of scale inhibitors, and particularly relates to a slow-release scale inhibitor and a preparation method thereof.The preparation method comprises the steps that 3, 4, 5-allyl trihydroxybenzoate, itaconic acid, sodium hydrogen sulfite, methacryloyloxyethyl-n-hexadecyl-dimethyl ammonium bromide and deionized water are mixed, after water bath heating, an ammonium persulfate aqueous solution is slowly added, and the scale inhibitor is obtained after reaction; the preparation method comprises the following steps: dissolving agar in deionized water, adding polyethylene glycol modified sodium alginate and a scale inhibitor into the deionized water, stirring, dropwise adding into edible oil to obtain gel microspheres, adding the gel microspheres into a calcium chloride aqueous solution, slowly stirring, cross-linking, cleaning and drying to obtain the slow-release scale inhibitor. The hydrogel microspheres swell to slowly release the scale inhibitor, meanwhile, the released scale inhibitor is hydrolyzed in water, ester groups are slowly broken, polycarboxylic acid, 3, 4, 5-trihydroxybenzoic acid and hydroxyethyl-n-hexadecyl-dimethyl ammonium bromide are slowly released, and good scale inhibition and corrosion inhibition effects are achieved.

The invention discloses a kitchen seasoning supply device, and relates to the technical field of seasoning storage, the kitchen seasoning supply device comprises a support, the support is sequentially provided with a liquid seasoning storage area, a solid seasoning storage area and an oil product storage area from top to bottom, the oil product storage area comprises an oil storage pot, and the oil storage pot is connected with an oil outlet pipe through an oil pump; according to the seasoning storage device, liquid seasoning, solid seasoning and edible oil are stored in the liquid seasoning storage area, the solid seasoning storage area and the oil product storage area respectively, orderly storage and supply of various seasonings are guaranteed, and the seasoning storage device has the advantages that the seasoning storage device is simple in structure, convenient to use and high in practicability. The edible oil is quantitatively or randomly supplied through the oil outlet device, so that the edible oil can be quantitatively taken as required during cooking, the problem that the dish quality is influenced due to inaccurate taking amount of the edible oil is avoided, any amount of edible oil can be taken, and personnel with higher cooking skills can normally take the edible oil.

The utility model discloses an automatic edible oil split charging and packaging device which comprises an oil tank, a conveyor is arranged in the oil tank, and the automatic edible oil split charging and packaging device further comprises a filtering device, a control device and a control system, the fixing device is arranged below the filtering device; the adding device is mounted in the oil tank; the carrying device is arranged on one side far away from the oil tank; wherein the filtering device can be used for filtering edible oil, and the fixing device can be used for fixing the oil drum. The utility model relates to the technical field of packaging equipment, in particular to automatic edible oil split charging and packaging equipment, which can filter edible oil through a filter device before the edible oil is added into an oil drum, and impurities in the edible oil can be removed through filtration, so that the safety of the edible oil is improved, and the impurities and the edible oil are prevented from entering the oil drum together; and therefore, the selling attractiveness of the edible oil is influenced, and the sales volume of the edible oil is reduced.