581 results about "Food additive" patented technology

This invention discloses a high-strength oyster protein gel, its preparation method, and its applications, belonging to the field of protein gel preparation technology. Using oyster meat as raw material, this invention obtains oyster protein isolate through an alkali-dissolution and acid-precipitation method, and pre-coagulates the oyster protein isolate at ultra-long-term low temperatures. High-temperature induction of deep cross-linking significantly improves the gel properties of the oyster protein isolate. The prepared oyster protein isolate gel exhibits characteristics such as smooth surface, high gel strength, and high elasticity. This invention utilizes only temperature to control the aggregation degree, conformation, and intermolecular interactions of oyster proteins, thereby inducing the formation of a high-quality protein gel. Furthermore, the preparation process of this invention involves no organic chemical reagents or food additives, and no NaCl is added, resulting in a pure, safe, and simple oyster protein isolate gel formulation with high application value and industrialization potential.

The invention discloses a method for inhibiting production of vomitoxin from bacillus cereus, which is characterized in that isoleucine is added into a substance needing to inhibit production of vomitoxin from bacillus cereus, preferably 5-20mM of isoleucine is added. According to the present invention, the content of the toxin is detected through the liquid chromatography-mass spectrometry, and the cytotoxicity experiment verification results show that the isoleucine can significantly inhibit the synthesis of the vomitoxin of the bacillus cereus in the culture medium and the matrix, and can effectively reduce the toxic effect of the toxin on HeLa cells; the invention provides a safe and efficient biological control means which is suitable for various food systems such as starch food, dairy products, meat products and the like. Isoleucine can be used as a novel non-toxic and harmless food additive and is low in cost; the use method is simple, the output of vomitoxin can be reduced by directly adding a trace amount of isoleucine, and the food flavor is not affected.

This invention relates to the field of biocatalysis technology, and more particularly to an aflatoxin oxidase, its preparation method, and its applications. This invention utilizes a self-designed artificial intelligence enzyme design workflow to de novo design a novel aflatoxin oxidase, DnD-AFO. Compared to the traditional wild-type AFO, DnD-AFO exhibits enhanced activity, better thermal stability (its activity is significantly superior to the wild-type after high-temperature granulation), and improved resistance to pepsin and acid. Furthermore, it further enhances the detoxification efficiency against aflatoxin, making it well-suited as a food or feed additive for applications in agriculture and food engineering, among other related industries, demonstrating significant commercial and added value.

The invention discloses oyster-soybean compound protein gel constructed based on low-temperature synergy as well as a preparation method and application of the oyster-soybean compound protein gel, and belongs to the technical field of functional foods. The composite gel is formed by oyster protein and soybean protein isolate through low-temperature stabilization, medium-temperature construction and thermal induction treatment. The preparation method comprises the following steps: preparing an oyster protein suspension; preparing a soybean protein isolate suspension; the oyster protein suspension and the soybean protein isolate suspension are mixed, stirred and left to stand, a gel structure is preliminarily constructed and then subjected to thermal induction curing treatment, and after the thermal induction curing treatment is finished, the oyster-soybean compound protein gel is formed through storage at low temperature and can be used in the field of food processing. The oyster protein and the soybean protein isolate are combined, so that the composite gel has excellent gel strength, smooth texture and long-acting storage stability, no organic chemical reagent or food additive is used in the preparation process, the formula safety is ensured, the process is simple and convenient, and the composite gel shows huge application value and industrialization prospect.

The invention relates to the technical field of preparation of food additives, in particular to a betacyanin microcapsule as well as a preparation method and application thereof. The preparation method comprises the following steps: jointly dissolving sodium alginate and soybean protein isolate in water to obtain an SA-SPI compound; the SA-SPI compound, CaCO3 and betacyanin are mixed, and a water phase is formed; mixing liquid paraffin, glacial acetic acid and Tween 80 to obtain an acetic acid-containing oil phase; mixing the water phase with the acetic acid-containing oil phase to form a water-in-oil emulsion, and standing to form calcium alginate gel beads; the calcium alginate gel beads are subjected to pre-freezing-freeze-drying treatment, and the betacyanin microcapsules are obtained. The prepared betacyanin microcapsule has the characteristics of controllable particle size, high stability and easiness in industrialization, and the application range of betacyanin is widened. In addition, the preparation method disclosed by the invention is safe and simple to operate, has the advantages of low cost and high benefit, and can be directly applied to large-scale production.

The invention belongs to the field of microorganisms, and particularly relates to lactococcus lactis Jlus 880314 and application thereof. The strain is classified and named as Lactococcus lactis, and is preserved in the China General Microbiological Culture Collection Center (CGMCC), and the preservation address is No.3, Yard 1, Beichen West Road, Chaoyang District, Beijing; the preservation number of the strain is CGMCC No. 33961. Time-of-flight mass spectrometry analysis shows that nisin exists in a metabolite of the strain, and the strain can be used for producing nisin. The compound shows an excellent and wide antibacterial function in antibacterial experiments, can be used for preparing antibacterial drugs, particularly has a remarkable inhibiting effect on growth of gram-negative bacteria and fungi, can be used for preparing drugs for relieving or treating enteritis, or preparing drugs, nourishment or health care products for regulating gastrointestinal tract micro-ecological balance of people or animals, and can be used for preparing medicines for relieving or treating enteritis. The compound can also be used for preparing antibacterial food additives and / or animal feed additives. A hemolysis experiment result shows that hemolysis is avoided, toxic and side effects are small, and wide development prospects and application values are achieved.

The invention relates to a compound NMNH calcium salt, in particular to an amorphous form of a reduced β-nicotinamide mononucleotide calcium salt, a preparation method therefor, a use thereof as a pharmaceutical ingredient, a health care product ingredient and a cosmetic ingredient or as a food additive, and a formulation containing the salt, belonging to the field of medicines, health care products, cosmetics and food additives. Specifically, described in the invention is a NMNH calcium salt amorphous compound. The compound shows long-term continuous stability, and compared with NMNH disodium salt, has significantly superior oxidation resistance and stability, and anti-hygroscopic properties, and is more beneficial to long-term 10 storage, promotion and market application. The NMNH calcium salt amorphous compound is simple in preparation process, easy to control and suitable for large-scale production.

The invention belongs to the technical field of food additives and new materials, and discloses a thermostable embedding method and application of an alpha-amylase inhibitor, and the method comprises the following steps: respectively adjusting the pH values of an alpha-AL stock solution and an iota-CG stock solution to 6, then mixing the stock solutions according to the mass ratio of alpha-AL to iota-CG of 2: 1, and carrying out heat preservation for 2-3 hours, so as to obtain the thermostable embedding method of the alpha-amylase inhibitor. According to the method disclosed by the invention, the stable ion compound is formed under the condition that the pH is equal to 6 by utilizing the electrostatic interaction and the hydrogen-bond interaction between the negatively charged sulfuric acid group in the iota-carrageenan molecule and the positively charged amino acid residue on the surface of the white kidney bean alpha-amylase inhibitor. According to the compound, stable combination among molecules is achieved by constructing a structured water molecular layer barrier, so that the tolerance of the white kidney bean alpha-amylase inhibitor to heat treatment is remarkably improved, and the defect that the heat stability of the white kidney bean alpha-amylase inhibitor is poor is overcome.

The invention discloses a method for improving the characteristics of a rapeseed protein-quercetin compound through cooperation of polysaccharide and gelation, and belongs to the field of food additive technology development and food safety control. According to the method, a modified rapeseed protein-quercetin compound is used as a raw material, sodium carboxymethyl cellulose and chitosan are used for regulating and controlling the binding process of protein and quercetin, then nano-gelatinization is used for inducing recombination of compound molecules, and the charge polysaccharide nano-nano-gelatinized rapeseed protein-quercetin compound is obtained. The new technology disclosed by the invention not only can effectively reduce the co-dissolution pH value of the protein and the quercetin, but also can improve the functional characteristics of the quercetin solubilizing effect, the oxidation resistance, the emulsifying characteristic and the like of the compound. The method has the characteristics of simplicity in operation and easiness in amplification, and a new resource can be provided for application of the rapeseed protein-polyphenol compound in the field of emulsion food.

The application belongs to the technical field of dairy product processing, and particularly relates to a natural fruit-flavor yogurt without additives and a preparation method thereof. The natural fruit-flavor yogurt comprises the following raw materials in terms of the total mass of the raw materials: 80-92% of raw milk, 5-9% of sugar, 0.01-0.03% of a ferment, and the rest of water to make up to 100%. The ferment is Dangxiong LB VIII bacterial agent of lactobacillus delbrueckii subsp. lactis. The yogurt formula of the application does not add any food additives, jam and fruit juice, and meets the consumption trend of 'natural, nutritious and healthy'. Moreover, the yogurt product prepared by the application contains flavor substance phenylacetaldehyde, which gives the yogurt a pleasant special fruit flavor and a unique natural tomato flavor.

The application discloses a production method and processing equipment of pure millet instant noodles, which sequentially comprise a cleaning machine, a grinding machine, a mixing machine, a noodle machine and a drying machine; millet particles are cleaned and impurities are removed, then the millet particles are crushed by the grinding machine, and millet powder is prepared by passing through a 60-100 mesh sieve; pure water is added into the millet powder, and millet powder noodles are prepared after uniform stirring and standing; the millet powder noodles are quantitatively fed, then are extruded and cooked by a puffing type multi-stage variable pitch extruder, then are molded by a mold to prepare millet noodles; the millet noodles are directly sterilized and packaged after air cooling and moisture removal, or are hung on a rod and then are placed into a drying chamber for drying. Compared with common coarse cereal noodles, the millet noodles prepared by the method and the processing equipment have the advantages that the millet noodles prepared by the method can be eaten after being soaked in boiling water and have a strong and smooth taste, the cooked broken noodle rate and the cooking loss rate of the millet noodles meet the industry standards, no food additive is added, the millet noodles are green and safe, and the millet noodles are very suitable for the consumption psychology of consumers.

The invention discloses a rapid component detection system based on food additives, and relates to the technical field of food safety detection.A food sample is collected, matrix information of the food sample is obtained, an additive fingerprint feature group is extracted based on a reference model, sample response signals are collected through multi-channel detection, and feature matching analysis is carried out; outputting additive existence judgment and a matching degree score; when the matching degree score is lower than a preset threshold value, abnormal response features are extracted, feature vectors of the components to be verified are constructed and compared with the high-risk component template data, and suspected illegal added components are marked; by fusing spectrum, fluorescence and electrochemical multi-dimensional detection channels, the method has the characteristics of broad spectrum, rapidness and high adaptability, can realize intelligent identification and early warning of unknown or illegal additives, and is suitable for mobile detection and risk screening in various food scenes.

The invention discloses an astragaloside synergistic type composition as well as a preparation method and application of the astragaloside synergistic type composition. Comprising the following components: 8 to 16 parts of astragaloside, 20 to 40 parts of a honeysuckle flower extract, 10 to 20 parts of L-carnitine, 0.1 to 0.5 part of selenium yeast, 3 to 8 parts of diammonium glycyrrhizinate, 5 to 15 parts of taurine, 8 to 20 parts of a fructus forsythiae extract, 2 to 7 parts of vitamin E, 12 to 32 parts of hydroxypropyl-beta-cyclodextrin, 2 to 10.5 parts of maltodextrin, 1 to 7 parts of Arabic gum, 10 to 20 parts of lactose, 1 to 3 parts of zinc gluconate and 2 to 5 parts of magnesium stearate. 1-3 parts of vitamin C, 1-5 parts of xanthan gum and 1-3 parts of lecithin. The composition has a wide application prospect in preparation of veterinary drugs or veterinary food additives.

The invention relates to the field of microorganisms, and discloses lactobacillus delbrueckii subsp. Bulgaricus, a fungicide and an additive containing the lactobacillus delbrueckii subsp. Bulgaricus, application of the fungicide and the additive and a pollution relieving method. The preservation number of the lactobacillus delbrueckii subsp. Bulgaricus is CCTCC (China Center For Type Culture Collection) NO: M 20251218, and the microbial agent comprises the lactobacillus delbrueckii subsp. Bulgaricus, the lactobacillus delbrueckii subsp. Bulgaricus and the microbial inoculum provided by the invention can be used for preparing food additives for preventing and / or relieving microplastic-induced body injury, reducing cadmium pollution of food and inhibiting food-borne enterobacter sakazakii, can provide a new scheme for infant food safety and health protection, and have relatively high application value.

The invention discloses a composition for enhancing Chinese chestnut fragrance of a tea beverage as well as a preparation method and application of the composition, and belongs to the technical field of food additives. The composition is prepared from the following raw materials in parts by weight: 0.1 to 0.9 part of furanone, 0.01 to 0.2 part of linalool, 0.001 to 0.5 part of 2, 5-dimethylpyrazine, 0.02 to 0.1 part of geraniol, 0.03 to 0.05 part of beta-ionone and 0.01 to 0.25 part of geranyl acetone. According to the invention, through a unique ratio design, the scorched nut smell of pyrazine compounds, the rich caramel sweet taste of furanone, the stir-fried smoke and fire smell of 2-acetylthiazole and the freshness of geraniol and other terpene alcohols are ingeniously fused, and the complex level of Chinese chestnut fragrance is accurately reproduced. According to the present invention, the edible-grade propylene glycol is adopted as the solvent, such that the solubility, the dispersibility and the stability of the aroma composition in the tea beverage can be effectively improved, the persistence and the uniformity of the aroma release can be significantly improved, the shelf life of the tea beverage product can be easily prolonged, and the market competitiveness of the product can be enhanced.

The invention discloses a multi-enzyme compound noodle stretching agent and application thereof, and belongs to the technical field of food additives. The multi-enzyme compound noodle stretching agent is prepared from the following components in parts by mass: 1 to 10 parts of papain, 1 to 10 parts of trypsin, 1 to 10 parts of glucose oxidase, 1 to 10 parts of lipase and 10 to 30 parts of tea polyphenol. Through the synergistic effect of multienzyme compounding and tea polyphenol, the dough structure and the noodle processing performance are improved, the protein depolymerization and crosslinking degree and the protein oxidation degree of the dough can be regulated and controlled at the same time, the dough strength and ductility are considered, the cooking loss is reduced, meanwhile, the green and natural characteristics are kept, no chemical modifier is added, and the production cost is reduced. And the limitation of the existing single enzyme or chemical modifier is overcome, so that the method has a relatively good application prospect in the technical field of food additives.

The invention discloses a directional preparation method of a high-stability dark brown pigment and an application of the high-stability dark brown pigment in an acid beverage, and relates to the technical field of food additives. The preparation method comprises the following steps: S1, crushing raw dark green tea raw materials, mixing the crushed raw dark green tea raw materials with water, adjusting the pH value to 9-12, carrying out heating extraction, and collecting a supernatant; s2, repeatedly concentrating the supernate to obtain a concentrated solution; s3, adding an ethanol solution into the concentrated solution, standing, and collecting a precipitate; and S4, volatilizing the ethanol in the precipitate, re-dissolving, taking the supernatant, and drying to obtain the product. By optimizing the extraction and purification process, the dark brown pigment with high extraction rate and high color value is successfully prepared, the dark brown pigment shows excellent stability in a wide pH range and under the conditions of high temperature and high pressure, and the pigment obtained by the invention can be used as a natural brown coloring agent with excellent performance, is widely applied to the field of acid beverages, and has wide application prospects. Meanwhile, an effective way is provided for high-value utilization of dark tea resources.

The invention provides a food additive detection device for solid food, and relates to the field of food additive detection. The food additive detection device for the solid food comprises a detector main body, a clamping cover is arranged on one side of the front end of the detector main body, a display control panel is arranged on the other side of the front end of the detector main body, and a mounting cavity is formed in one side of the front end of the detector main body; a plurality of detection vessels are uniformly arranged in the middle of one side of the front end of the detector main body, and a threaded rod, a connecting frame, a plurality of movable clamping blocks, a movable sleeve, a multi-section two-way screw rod, a plurality of connecting plates, a plurality of connecting sleeves and two connecting rods are respectively arranged in the mounting cavity. According to the device, the head-up turntable and the side-view turntable are respectively used as external operating parts, and the movable clamping blocks can be driven by an internal transmission structure to realize clamping and lifting adjustment of the detection vessel, so that coherent support is provided for positioning, stabilizing, taking and placing of the detection vessel in a solid food additive detection process.

The utility model discloses a fast extraction device for food additive detection, which comprises a device body, a master controller and an adjusting assembly are fixedly mounted at the top of the device body, an extraction assembly is mounted on the adjusting assembly, the device body comprises a support frame, a top window is arranged at the top of the support frame, and a rotation assembly is fixedly mounted in the support frame. The extraction assembly comprises a hollow cylinder used for temporarily storing the food additives, a piston used for extracting air in the hollow cylinder is movably installed in the hollow cylinder, and a hollow needle tube is installed at the bottom of the hollow cylinder. According to the rapid extraction device for food additive detection, the material bottle for storing the food additives and the collection bottle for collecting the extracted food additives are arranged to be rotatable, and the extraction assembly is arranged to be of a structure capable of automatically extracting the liquid food additives, so that when the rapid extraction device for food additive detection is used, the liquid food additives can be extracted automatically; a user can complete extraction and detection of food additives through more convenient operation.

The invention relates to the technical field of food processing safety and environmental pollution control, in particular to a natural compound preparation with a synergistic formaldehyde removal function and a preparation method and application thereof. The natural compound preparation is prepared from the following raw materials in percentage by mass: 5%-10% of carnosine, 0.5%-2% of epigallocatechin gallate, 0.05%-0.2% of edible essence, 10%-20% of a surfactant and the balance of a solvent, and the total percentage is 100%. The invention aims to reduce the exposure risk of specific groups such as chefs and guarantee the health level of the specific groups, the main component carnosine is dipeptide which can be used as a food additive and has good antioxidant activity, and amino in the structure of the carnosine can be subjected to Michael addition reaction with carbonyl of aldehydes. The epigallocatechin gallate is a common polyphenol substance, and phenolic hydroxyl groups in the epigallocatechin gallate can be reacted with aldehydes to capture and remove the aldehydes.

The invention relates to the technical field of industrial production process monitoring, in particular to a real-time monitoring and exception handling system and method for a food additive production line. According to the invention, data of each link of the production line is collected, abnormal characteristics are extracted by using various algorithms through the data processing and anomaly detection module, a historical data model is established and optimized, and various parameter anomalies of different links can be accurately analyzed and accurately detected in real time; performing logic operation on the detection result matrix, matching a preset signal, converting and sending, generating corresponding signals for different anomalies, and taking targeted measures according to the number and period of the signals; a convolutional neural network is constructed, a historical data model is perfected through calculation and optimization, comprehensive data support is provided for production monitoring and exception handling, process optimization is facilitated, and quality is improved.

The invention belongs to the technical field of food, and particularly relates to application of nisin in inhibiting plasmin activity and improving quality of milk and / or dairy products. The nisin disclosed by the invention can be used for remarkably inhibiting the activity of plasmin. The nisin disclosed by the invention is a food additive allowed to be used, the INS number is 234, and the nisin is high in safety. Plasmin is a key enzyme causing deterioration of milk and milk quality, and the nisin disclosed by the invention improves the quality of milk and / or dairy products from the source by inhibiting the activity of plasmin.

The utility model relates to the technical field of food additive production, in particular to raw material pretreatment equipment for food additive production, which comprises a machine body, a first screen is slidably connected in the machine body, a second screen is rotatably connected in the middle of the inside of the first screen, two grinding plates are fixedly connected outside the second screen, and the grinding plates are fixedly connected with the machine body. A plurality of limiting blocks are slidably connected to the inner side of the first screen, grinding blocks are fixedly connected to the inner sides of the limiting blocks, and two push rods are slidably connected to the interior of each grinding block; the device has the beneficial effects that the grinding block and the screen mesh are modularly designed, and the screen mesh is knocked by a knocking piece, so that the possibility that the screen mesh is blocked is greatly reduced, the service life of the screen mesh is relatively long, when the grinding block is replaced, the grinding block can be conveniently and independently replaced by pushing a clamping block, and the grinding efficiency is improved. And therefore, the use economical efficiency is relatively high.

The invention discloses Leishan fish sauce sour essence as well as a preparation method and application thereof. The leishan fish sauce acid essence is prepared from ethyl acetate, absolute ethyl alcohol, ethyl isovalerate, ethyl hexanoate, isoamyl alcohol, furfuryl alcohol, ethyl lactate, ethyl caprylate, acetic acid, diethyl succinate, methyl salicylate, ethyl benzoate, ethyl laurate, hexanoic acid, phenethyl alcohol, 4-methyl guaiacol, ethyl myristate, ethyl palmitate, ethyl oleate, capsicum oleoresin, ethyl phenylacetate and ginger oil. And lactic acid, glycerol triacetate, ocimene, ethyl isovalerate, ethyl butyrate, anethole and phenylacetaldehyde. The Leishan fish sauce sour essence disclosed by the invention is soft and harmonious in overall fragrance, natural and vivid, still has stable flavor characteristics at high temperature, can make up the problem of flavor deficiency in sour soup products, realizes accurate reproduction and controllable release of composite fragrance, improves the standardization level of products, and effectively improves the preference degree of consumers.

The application discloses a preparation and by-product recycling process of acesulfame potassium, and belongs to the technical field of food additive production and processing. Amino sulfonic acid is added into N-butyl pyridine hydrogen sulfate ionic liquid and triethylamine in batches to obtain a homogeneous mixed solution; secondly, the mixed solution and diketene are introduced into a micro-channel reactor to perform a condensation reaction; and the discharge liquid is introduced into a polystyrene sulfonic acid resin loaded SO3 fixed bed reactor to perform a cyclization reaction; subsequently, the cyclization product is subjected to hydrolysis, decolorization, potassium salt crystallization and drying to obtain the acesulfame potassium product; and the crystallization mother liquor is separated through a nanofiltration membrane, and the intercepted liquid is an ionic liquid and triethylamine mixture, which is directly reused. The application inhibits the self-polymerization of diketene through the micro-channel reactor, replaces concentrated sulfuric acid with solid acid to avoid waste acid pollution, and realizes efficient recycling of by-products by combining nanofiltration membrane separation and catalytic depolymerization technology, and has the characteristics of green environmental protection and economic efficiency.

This invention relates to the field of food additive manufacturing technology, and provides a 3D-printed probiotic chocolate and its preparation method. The invention involves sequentially subjecting a compound starch suspension to thermal gelatinization and alcohol precipitation to obtain a thermally gelatinized-alcohol-precipitated solution. This solution is then concentrated, cultured, centrifuged, and dried to obtain porous starch. The porous starch is sterilized and mixed with a culture medium solution and probiotics. Through microgelatinization, centrifugation, and freeze-drying, porous starch granules encapsulating probiotics are obtained. These encapsulated probiotic porous starch granules are then mixed with melted chocolate and 3D printed to obtain probiotic-printed chocolate. This invention utilizes porous starch to encapsulate probiotics, improving the retention rate of probiotics in complex environments. Simultaneously, 3D printing technology rapidly forms chocolate products with uniformly distributed probiotics, allowing for personalized design and the production of functional chocolates with high probiotic content based on individual needs.

The present invention relates to a low fat milk cream product wherein the product is an emulsion having: (a) between 1% and 5% by weight, preferably between 2% and 4% by weight of milk protein; (b) between 5% and 20% by weight, preferably between 10% and 18% by weight of fat; (c) between 0.002 wt% and 0.3 wt% of a mineral salt, such as between 0.03 wt% and 0.3 wt% of sodium chloride and / or between 0.002 wt% and 0.02 wt% of calcium chloride; (d) optionally between 0.1% and 3% by weight of a food additive, preferably a hydrophilic colloid, and (e) between 70% and 90% by weight of water; wherein the milk protein is contributed by (i) skimmed milk powder or milk protein concentrate or micellar casein.

A gluten-free medication aid composition for companion animals, and a method for manufacturing the same are disclosed. The gluten-free medication aid composition includes bean-type starch and cereal-type starch. The bean-type may include black beans, pinto beans, blue beans, lentil beans, peas, soybeans, chickpeas, white pea beans, or a mixture thereof. The cereal-type starch may include rice, corn, oats, sweet potatoes, potatoes, or tapioca. The gluten-free medication aid composition may further include oil, glycerin, sorbitol, and / or animal protein. A method for manufacturing the gluten-free medication aid composition includes manufacturing a first blend by mixing bean-type starch and oil; adding purified water into the first blend and heating the first blend; manufacturing a second blend by mixing animal protein and food additives with the heated first blend; and heating the second blend and then cooling the heated second blend. Cereal-type starch is added to the first blend or second blend.

The utility model discloses a bottle cap tightening device for food additive bottles, which comprises a pistol drill body, the output end of the pistol drill body is provided with a locking head assembly, the locking end of the locking head assembly is fixedly connected with a fixing rod, one end of the fixing rod is provided with a first connecting rod, and an auxiliary pressing assembly is arranged between the first connecting rod and the fixing rod. The first connecting rod is connected with the fixing rod through an auxiliary pressing assembly, a locking assembly is arranged at one end of the first connecting rod, a stabilizing assembly is arranged on the surface of the pistol drill body, the fixing rod is fixed to the proper position of the output end of the pistol drill through a locking head assembly, and the rotation stability of the fixing rod is guaranteed through connection of the locking head assembly and the fixing rod; one end of the fixing rod is connected with the first connecting rod through the auxiliary pressing assembly, the auxiliary pressing assembly comprises a sliding rod, a reset spring, a limiting block and a second connecting rod, downward pressing force is provided for the locking disc, then the bottle cap can be better attached to the bottle opening, and the locking assembly is arranged on the first connecting rod.

The utility model discloses a food additive processing filter convenient to disassemble, assemble and replace, which comprises a collecting cylinder, an electric motor is fixedly mounted at the center of the lower surface of the collecting cylinder, and an additive filtering cylinder is arranged in the collecting cylinder. The collecting barrel comprises a barrel body, a collecting hopper, an outer rubber ring, an inner rubber ring, a first limiting clamping sleeve, a second limiting clamping sleeve, a movable base plate, a movable circular ring, a first rubber ring, a feeding hopper, a second rubber ring and a connecting short shaft. According to the food additive processing filter convenient to disassemble, assemble and replace, the electric motor is matched with the collecting cylinder and the additive filtering cylinder, so that food additives can be quickly filtered, the filtering efficiency is higher, the additive filtering cylinder is more convenient and labor-saving to disassemble, assemble and replace, the disassembly and assembly mode is simpler, and the filter is more convenient to use. Wherein the electric motor drives the additive filtering cylinder in the collecting cylinder to rotate, the feeding hopper is pulled out of the cylinder body, and the additive filtering cylinder can be pulled out of the cylinder body.