102 results about "Food engineering" patented technology

The invention belongs to the technical field of microbial fermentation and food engineering, and discloses a fermentation method for enhancing the production capacity of schizochytrium limacinum phospholipid DHA and application, schizochytrium limacinum is subjected to fermentation culture for 32-60 h, and the addition of an organic nitrogen source and phosphate is optimized in the fermentation culture process; the formula of a seed culture medium for culturing schizochytrium limacinum is not changed, and only the formula of a fermentation culture medium for schizochytrium limacinum is changed. The invention provides a fermentation strategy for enhancing the production capacity of the schizochytrium limacinum phospholipid DHA, and the schizochytrium limacinum can obtain the phospholipid DHA with higher content by optimizing an organic nitrogen source and phosphate in a schizochytrium limacinum fermentation culture medium. According to the obtained schizochytrium limacinum grease, the total DHA content is obviously increased compared with that of a traditional fermentation strategy, and the proportion of phospholipid DHA is also remarkably increased. The regulation and control method is applied to preparation of schizochytrium limacinum algae powder, the schizochytrium limacinum algae powder rich in phospholipid DHA is obtained, and application of the schizochytrium limacinum algae powder in the field of aquatic feed is facilitated.

The invention belongs to the technical field of aquaculture and food engineering, and relates to a fish anesthesia recovery activity prediction method based on acoustic signal time-frequency domain feature fusion. The method comprises the following steps of: acquiring acoustic respiratory vibration signals in real time in a fish anesthesia recovery process, performing 0.1-50Hz band-pass filtering, denoising and other pretreatment on the acoustic respiratory vibration signals, and extracting ZCR and Gammatone characteristic spectrums; meanwhile, fish swimming data are collected by adopting a YOLOv11 visual tracking algorithm, and activity grading standards are established by calculating activity indexes; zCR and Gammatone maps are used as double-branch input data of a deep learning model, corresponding activity grading data are used as labels, and a multi-category classification prediction model is constructed. According to the method, the anesthesia recovery state of the fish can be accurately predicted, and excessive stress and death loss in the transportation process are avoided; a non-invasive and intelligent detection means is provided for activity monitoring in the aquatic product transportation process, and the market application prospect is wide.

The invention discloses oligochitosan oligosaccharide, oligochitosan oligosaccharide composite nanoparticles as well as a preparation method and application thereof, and belongs to the technical field of nano materials and food engineering. According to the method disclosed by the invention, the chitosan oligosaccharide with the polymerization degree of 2-6 is prepared by adopting an ultrasonic-microwave synergistic compound enzyme enzymolysis method, so that the yield and the quality of the chitosan oligosaccharide are improved. The chitosan oligosaccharide and zein are assembled to form the chitosan oligosaccharide composite nanoparticles, the chitosan oligosaccharide composite nanoparticles have the advantages of being small in particle size and high in stability, the antioxidant function of the chitosan oligosaccharide is remarkably improved, the preparation method is simple, convenient, economical and practical, and the chitosan oligosaccharide composite nanoparticles can be used as food, health care products and medicine carrier materials and have good market application prospects.

The invention relates to the field of food engineering, in particular to modified composite whey protein isolate-corn protein gel as well as a preparation method and a product thereof. The preparation method comprises the following steps: mixing and stirring different amounts of whey protein isolate and water, adjusting the pH value to 12 by using NaOH, adding corn protein, standing to form gel, soaking in hydrochloric acid to adjust the pH value, flushing, refrigerating and the like. A large number of experiments show that when the mass ratio of whey protein isolate to corn protein is 8: 2, the gel has the best properties such as strength, moisture retention capacity and rheological property. The protein proportion is accurately controlled, the gel structure and functional characteristics are optimized, technical support and theoretical basis are provided for development of novel functional gel in the food industry, and the method can be used for development of food additives for improving food texture and taste.

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 present invention belongs to the field of enzyme engineering and food engineering technology, and specifically relates to the directed evolution and site-directed mutagenesis of a lactase enzyme molecule and its application in fresh milk. The amino acid sequence of the lactase mutant obtained by the present invention is shown in SEQ ID NO.4. Through the directed artificial evolution of the lactase molecule, a new lactase molecule is obtained that can efficiently convert lactose in fresh milk and synthesize oligosaccharides at a relatively low temperature, and is rapidly inactivated at a subsequent elevated temperature (such as pasteurization). This facilitates the highly nutritious in situ bioconversion of lactose in fresh milk into prebiotic oligosaccharides, further improving the nutritional value of fresh milk and expanding the fresh milk consumer group.

The invention belongs to the technical field of food engineering, and particularly relates to an anti-allergic special medical infant milk protein partial hydrolysis formula food composition, a preparation method and application. According to the infant milk protein partial hydrolysis formula food composition for the special medical purpose, the mass ratio of the 2 '-fucosyllactose to the lactobacillus acidophilus NCFM to the bifidobacterium animalis Bi-07 is (150-200): (5-10): (2-8). The partially hydrolyzed formula food composition provided by the invention can prevent respiratory tract infection and maintain the natural defense capability of children; the infant health is promoted; the method helps infants to establish healthy intestinal microflora, which is crucial to immune system and cognitive development.

The invention relates to the technical field of food engineering, and discloses pediococcus acidilactici, a microbial agent containing the pediococcus acidilactici, application of the microbial agent, sorghum fermented food and a preparation method of the sorghum fermented food. The preservation number of the pediococcus acidilactici is GDMCC (China General Microbiological Culture Collection Center) No.65676, and the pediococcus acidilactici can be used for preparing the pediococcus acidilactici. The microbial agent contains pediococcus acidilactici and auxiliary bacteria. According to the sorghum fermented food obtained through fermentation treatment of the fungicide, antinutritional factors such as tannin in sorghum can be converted into urolithin, hydrolysis of protein, fat and starch can be promoted, the utilization rate of the sorghum is increased, the quality and flavor of fermented products are improved, the fermentation period is shortened, the shelf life is prolonged, and high economic benefits are achieved.

The present invention discloses a hydrogen preservation process system and method; the present invention relates to the field of food engineering technology; it comprises a fresh-keeping cabinet 1, wherein a hydrogen production system 5 for preparing hydrogen is designed inside the fresh-keeping cabinet 1. The hydrogen production system 5 works based on the electrolysis principle, and its core components include a pure water tank 501, a water electrolyzer 505, a separation scrubber 502, a gas cooler 503, and a gas-water separator 504. In specific implementation, the pure water tank 501 is connected to the water inlet of the water electrolyzer 505 through a pipeline to provide the water electrolyzer with pure water for electrolysis. After being powered on, the water electrolyzer 505 decomposes water into hydrogen and oxygen. Subsequent gas cooling, impurity removal, and gas-water separation steps further purify the hydrogen to ensure the purity of the output hydrogen and meet the high requirements for food preservation. Pure water is used as the electrolysis raw material, and the process is clean and pollution-free. Hydrogen is used as a fresh-keeping gas, which is non-toxic and harmless and environmentally friendly.

The invention discloses lactic acid bacteria CF80 with high yield of amylase and application of the lactic acid bacteria CF80, and belongs to the technical field of bioengineering and food engineering. According to the invention, a strain of Lactobacillus sp. CF80 with high yield of amylase is obtained through screening, the Lactobacillus sp. CF80 is preserved in China Center for Type Culture Collection on January 20, 2025, and the preservation number is CCTCC NO: M 2025186. The strain is used for tartary buckwheat fermentation, the degradation rate of starch in tartary buckwheat can be remarkably increased, and the prepared tartary buckwheat protein peptide has high ACE inhibitory activity and has huge application potential in the field of food.

The invention relates to the field of food engineering, in particular to a fruit grain sandwich yoghourt cheese bar and a preparation method thereof. The fruit granule sandwich yogurt cheese stick comprises a core material and a skin material, the core material comprises fresh fruit granules and / or jam accounting for 25-35% of the weight of the core material, and the core material and the skin material both contain natural cream cheese, concentrated milk protein and yogurt, so that higher nutritional value is provided for the cheese stick. The fruit grain sandwich yoghourt cheese rod provided by the invention not only has various tastes and rich nutrition, but also can obtain the yoghourt cheese rod which is stable in structure and contains granular fresh fruit grains in the core material under the condition of not using more additives, and brings good sensory experience to consumers.

The utility model relates to the field of food engineering, and discloses a special food detection device for food engineering, which comprises a plurality of groups of symmetrically arranged support frames, a conveyor belt is arranged on the surface of one end of each support frame, and a motor is fixedly connected to the surface of one end of a first fixing plate. The output end of the motor penetrates through the first fixing plate and extends out of the first fixing plate to be fixedly connected with a rotating rod, the outer wall of the rotating rod is fixedly connected with two first connecting plates, and the surface of one end of each first connecting plate is fixedly connected with a two-way synchronous air cylinder; the output ends of the left side and the right side of the two-way synchronous air cylinder are fixedly connected with second connecting plates, and the surfaces of one ends of the second connecting plates are fixedly connected with clamping plates. According to the food X-ray foreign matter detector, through the arrangement of the two-way synchronous air cylinder, the motor and the rotating rod, the two faces of food can be detected, the situation that the food X-ray foreign matter detector cannot comprehensively detect the food due to poor light transmission of the food is avoided, and the safety detection of the food is more reliable.

The invention discloses astaxanthin composite nanoparticles as well as a preparation method and application thereof, and belongs to the technical field of nano materials and food engineering. The astaxanthin composite nano-particles are formed by assembling astaxanthin, chitosan oligosaccharide and zein through an anti-solvent coprecipitation method by taking hydrophobic interaction, electrostatic interaction and hydrogen bonds as driving force. The astaxanthin composite nano-particles are high in astaxanthin loading capacity and encapsulation efficiency and very high in antioxidant activity, the water solubility and gastrointestinal tract slow release performance of the astaxanthin are remarkably improved, the bioavailability of the astaxanthin is improved, meanwhile, synergistic interaction of the antioxidant functions of the astaxanthin and the chitosan oligosaccharide is achieved, and the astaxanthin composite nano-particles are small in particle size and high in bioavailability. And the preparation method is simple and convenient, and has a good market application prospect in the fields of foods, medicines and the like.

The invention relates to the technical field of food engineering, and discloses a colorimetric principle-based fried food Maillard reaction product concentration analysis model and frying equipment, and the colorimetric principle-based fried food Maillard reaction product concentration analysis model and frying equipment are established through three steps of experimental design, data acquisition and model construction. According to the concentration analysis model for the Maillard reaction product of the fried food based on the colorimetric principle and the frying equipment, in order to accurately judge the optimal frying end point of the fried food, improve the percent of pass of the fried food and adapt to industrial production, a linear analysis model based on R, G and B values of mobile phone imaging and the absorbance of the Maillard reaction product is established; the deep-frying end point judgment value is determined in combination with sensory evaluation, the optimal deep-frying end point of the deep-fried food can be judged, data are rapidly obtained through standardized mobile phone imaging parameters and substituted into a preset model for calculation, instant monitoring and judgment of the optimal deep-frying end point can be achieved, the qualified rate of the deep-fried food is increased, and the method is suitable for industrial production.

The invention belongs to the field of food engineering and traditional Chinese medicine functional foods, and discloses a preparation method of a tremella and ginseng composite freeze-dried product, which comprises the following steps: S1, preparing a decoction, weighing poria cocos, Chinese yam and other medicinal materials and ginseng slices according to a ratio, soaking, taking out the ginseng slices for later use, decocting the remaining medicinal materials, and filtering to obtain the decoction; s2, preparing a radix ophiopogonis zymolyte, namely crushing radix ophiopogonis, dissolving, adding a compound enzyme (cellulase: pectinase = 2: 1) for enzymolysis, and performing enzyme deactivation and concentration to obtain the zymolyte; s3, the tremella is boiled to produce glue, the soaked tremella and the medicine soup are mixed and boiled, and the radix ophiopogonis zymolyte, the ginseng powder and the sweetening agent are added; s4, molding and filling into a mold: filling the white fungus thick soup into the mold, and embedding the soaked ginseng slices, Chinese wolfberry fruits and red date slices; and S5, freeze-drying and packaging, namely sealing after pre-freezing and sublimation drying. According to the preparation method, the rehydration time of the product is less than or equal to 67 seconds, the retention rate of ginsenoside is greater than or equal to 90% and the distribution of ingredients is uniform and visual through segmented ginseng treatment (slice embedding and powder supplementing), radix ophiopogonis enzymolysis and process parameter standardization, so that the preparation method is suitable for industrial production of health-care foods and ready-to-eat foods.

This invention discloses a method for producing high-quality sodium caseinate, belonging to the field of food engineering technology. The method includes enzymatic modification, low-temperature alkali conversion, ceramic membrane microfiltration, ultrafiltration desalting and concentration, homogenized spray drying, and fluidized bed agglomeration granulation. Enzymatic modification uses a complex enzyme of endopeptide and phosphatase to hydrolyze bitter peptides and phytic acid at 45–55℃; low-temperature alkali conversion involves gradient alkali addition at 15–25℃ to avoid thermal damage and Maillard reactions; ultrafiltration employs equal-volume dialysis, with water added until the conductivity is ≤500 μS / cm, desalting and removing small-molecule bitterness; finally, agglomeration granulation is achieved by fluidized bed spraying with 0.1%–0.5% lecithin. This invention completely abandons the acid precipitation-alkali dissolution process, coupling enzymatic modification with all-physical membrane separation and purification to produce sodium caseinate that is white in color, pure in flavor, dissolves rapidly in cold water in ≤30 seconds, has an ash content ≤3.5%, reduces wastewater discharge by more than 90%, is environmentally friendly, and suitable for large-scale production.

The invention relates to a preparation method of ultrathin two-dimensional cobalt oxide rich in oxygen vacancies and an application of the ultrathin two-dimensional cobalt oxide rich in oxygen vacancies in food total antioxidant capacity detection, and belongs to the fields of low-dimensional nano materials, biological mimic enzyme catalysis and analytical chemistry. According to the preparation method, cobalt acetylacetonate and hexadecyl trimethyl ammonium bromide are adopted as raw materials, and the ultrathin two-dimensional cobalt oxide nano-enzyme rich in oxygen vacancies is prepared through a hydrothermal reaction and high-temperature pyrolysis. The obtained ultrathin two-dimensional cobalt oxide nano-enzyme rich in oxygen vacancies has excellent peroxidase-like catalytic activity and selectivity. The oxygen-vacancy-rich metal oxide has the advantages of high stability, easy mass production and low preparation cost, and is expected to be widely used in the fields of biosensing, agriculture, food engineering, catalysis and the like.

The invention belongs to the field of food engineering, and particularly relates to sphere-like starch-based nanoparticles as well as a preparation method and application thereof. The method comprises the following steps: performing enzymolysis and aging treatment on sweet potato starch gelatinization liquid to obtain rod-like starch nanoparticles, and further performing cooling and aging treatment on the rod-like starch nanoparticles and a small amount of whey protein solution under a hydrothermal condition to obtain the sphere-like starch-based nanoparticles. According to the method provided by the invention, the rod-like nanoparticles which are less than 10 nm and do not have the emulsifying property are further modified and processed to prepare the sphere-like nanoparticles with the scale of 10-30 nm and the high internal phase emulsifying property, the emulsifying effect of the sphere-like nanoparticles can be compared with that of whey protein with the same concentration, and the high internal phase emulsion is small in droplet particle size, good in storage stability, low in cost and wide in application prospect.

The invention discloses a novel vegetable food engineering pesticide residue detection device in the technical field of residue detection, the novel vegetable food engineering pesticide residue detection device comprises a detection box body, a quantification mechanism and a stirring mechanism, the quantification mechanism comprises a water level pipe, the water level pipe is arranged in the detection box body, and strip-shaped plates are arranged on the two sides of the inner wall of the water level pipe; a plurality of clamping grooves are formed in the outer portions of the strip-shaped plates, a movable plate is movably arranged in the water level pipe, fixing rods are symmetrically arranged at the top of the movable plate, inner spring pipes are arranged in the fixing rods, inserting rods are arranged at the free ends of the inner spring pipes, movable rods are arranged at the tops of the inserting rods, and an elastic rope is arranged between the two movable rods; the elastic rope drives the two movable rods to move, the movable rods drive the inserting rods to move in the moving process, at the moment, the height of the movable plate can be adjusted, after the movable plate is adjusted to the proper position, the pulling force on the elastic rope is released, and at the moment, the inserting rods are reset through the elastic force of the inner spring pipes to enter the clamping grooves.

The utility model relates to food fresh -keeping tool technical field discloses a kind of food engineering fresh -keeping tools, including fresh-keeping box body, the inside both sides of fresh-keeping box body are slidably installed with movable seat, and food placing plate is slidably installed between movable seat, the inner wall both sides of fresh-keeping box body are fixed with fixed plate in relative position, and the inside of fixed plate is equipped with limit clamping groove, the movable seat and the fixed plate front and back wall are fixed with the elastic limit plate of sticking together use in sticking together surface of fresh-keeping box body inner wall, and the position of elastic limit plate relative limit clamping groove is fixed with the limit clamping head of clamping in limit clamping groove inside use, the side face of fixed plate away from fresh-keeping box body inner wall is equipped with locating groove, the top of movable seat is fixed with locating lock head by fixed elastic plate, the technical solution is better to the spacing between food placing plate upper and lower better fast adjustment, it is convenient to place and use to a variety of volume food.

The utility model relates to the technical field of food engineering, and discloses a stirring device for puffed food production, which comprises a cover, a motor is fixedly connected to the outer wall of the cover, a stirring column is fixedly connected to the output end of the motor, stirring blades are fixedly connected to the outer wall of the stirring column, sinking blades are fixedly connected to the inner walls of the stirring blades, and the sinking blades are fixedly connected to the outer wall of the cover. A connecting sleeve is fixedly connected to the bottom end of the stirring column, a scraping rod is fixedly connected to the outer wall of the connecting sleeve, scraping blades are arranged on the outer wall of the scraping rod, a tank body is slidably connected to the inner wall of the cover, the outer walls of the scraping blades are slidably connected to the inner wall of the tank body, and a fixing assembly is arranged on the outer wall of the tank body. According to the puffed food mixing device, when the stirring column is driven by the motor to rotate on the inner wall of the tank body, raw materials are evenly mixed together through the stirring blades, puffed food which is not mixed above is conveyed down through the sinking blades, the raw materials remaining on the inner wall are hung down through the scraping rods and the scraping blades to be mixed, and waste of redundant raw materials can be avoided.

The present application relates to a kind of by knocking out Bacillus subtilis SacB gene constructed chassis strain and its application, belong to genetic engineering, enzyme engineering and food engineering technical field.The present application is by SacB gene on the genome of Bacillus subtilis Knocking out, obtain a kind of can efficiently express aminopeptidase, alkaline protease Bacillus subtilis expression system, lay the foundation for the efficient expression of protein, promote the efficient expression and industrial production of aminopeptidase, alkaline protease.The chassis strain described above, in the case of carrying aminopeptidase, alkaline protease expression cassette, respectively, 48H shake flask fermentation, fermentation broth aminopeptidase enzyme activity is as high as 1666.7U / mL, with the enzyme activity of starting strain as contrast, enzyme activity is increased by about 30%;Fermentation broth alkaline protease enzyme activity is as high as 6348U / mL, with the enzyme activity of starting strain as contrast, enzyme activity is increased by about 20%.

The invention discloses a polymorphic medicinal and edible stasis removing composition based on AI optimization and a classic famous prescription as well as a preparation method and application thereof, and relates to the technical field of medicinal and edible homology. The food is prepared from the following raw materials in parts by weight through artificial intelligence algorithm optimization determination: 6-12 parts of kelp, 6-12 parts of hawthorn, 3-6 parts of platycodon grandiflorum, 3-6 parts of pericarpium citri reticulatae, 6-12 parts of poria cocos and 3-6 parts of liquorice. The composition is prepared from kelp, hawthorn, platycodon grandiflorum, pericarpium citri reticulatae, poria cocos and liquorice according to a specific proportion, and is obtained by cutting and optimizing'seaweed jade pot soup 'and'cassia twig and poria cocos pills' through a deep learning algorithm. The traditional Chinese medicine theory is combined with the modern artificial intelligence and food engineering technology, a series of products with the remarkable auxiliary stasis removing effect and excellent taste and convenience are created, and the problems that traditional Chinese medicine is poor in taste and not portable, and modern functional food is unclear in effect are solved; an innovative solution is provided for daily prevention and conditioning of the nodular diseases.

The invention belongs to the technical field of food engineering, and discloses a wheat processing parameter determination method based on multi-modal vision, which comprises the following steps: step 1, determining three-dimensional morphological characteristics of wheat grains; 2, measuring the wheat suspension speed; step 3, extracting wheat color features; and step 4, determining wheat processing parameters. The method breaks through the limitation of two-dimensional image analysis, and adopts a multi-vision three-dimensional reconstruction technology to accurately obtain three-dimensional morphological parameters such as particle volume, sphericity and surface roughness.

The invention discloses a preparation method and a packaging and storing method of flaxseed powder, and belongs to the technical field of food engineering.By controlling the stir-frying time, the stir-frying temperature, the salt addition amount and the sieving particle size, the heterocyclic amine content is controlled in the flaxseed powder preparation process, meanwhile, good taste is obtained, and the flaxseed powder is good in taste and good in taste. When the stir-frying temperature is 131 DEG C, the stir-frying time is 14.5 min, and the salt addition amount is 0.94%, the optimized parameters of the flaxseed powder preparation technology are obtained. The invention further discloses a flaxseed powder storage method which can well solve the problem that flaxseed powder cannot be stored in the storage process of the flaxseed powder. In order to solve the problem that harmful substances such as heterocyclic amine are continuously generated and accumulated due to continuous occurrence of Maillard reaction and glycosylation reaction of protein and fat in the flaxseed powder, the preparation and storage method of the flaxseed powder disclosed by the invention not only can ensure the taste and flavor of the flaxseed powder, but also can prolong the storage time of the flaxseed powder and maintain the taste and flavor of the flaxseed powder, so that the flaxseed powder has a good market prospect. The method is of great significance to development and application of flaxseeds.

The invention relates to the technical field of bioengineering and food engineering, in particular to a method for improving directional conversion of perigord truffle fatty acid into EPA and application of the perigord truffle fatty acid into the EPA. According to the system, a natural enzyme system and active ingredients in a nannochloropsis oculata lysate are fully utilized as biological catalytic components, and the physical strengthening effect of multi-frequency ultrasound is combined; under mild conditions, the unsaturated efficiency of fatty acid and the generation rate of EPA in a reaction system are remarkably improved. According to the method, perigord truffle is subjected to ethanol extraction, lipid components of perigord truffle are fully released, and the perigord truffle and a microalgae lysate have a synergistic effect, so that a composite reaction system with biological catalysis and physical promotion functions is constructed. The method is simple and controllable in process, has the advantages of being short in reaction time, low in energy consumption, environmentally friendly and the like, and meanwhile achieves the dual purposes of high-value utilization of perigord truffle resources and sustainable production of EPA. According to the method, an innovative solution is provided for high-value utilization of perigord truffle resources.

The application provides a cassava pulping machine and belongs to the technical field of food engineering. The structure comprises: a broken pulp cutter is fixedly connected on a pulping shaft, a top wall and a bottom wall are respectively arranged below the broken pulp cutter, a sandwich layer is arranged between the top wall and the bottom wall, a plurality of upper protruding teeth are arranged on the lower side of the bottom wall, a plurality of lower protruding teeth are fixedly connected on the upper end of the top shell, gaps are arranged between adjacent upper protruding teeth and between adjacent lower protruding teeth, the top shell is arranged on a bottom disc, annular gaps are arranged between the top wall and the pulping shaft and between the bottom wall and the pulping shaft, and upper grinding holes are arranged on the top wall and the bottom wall. The mechanical pulping mechanism combining the functions of broken pulp, shearing and grinding is designed, the material block is formed into slurry under the action of the broken pulp cutter, and then the slurry is sheared and ground to obtain fine material. The process from the cassava material block to the cassava fine slurry can be completed in one step, the coarse grinding and fine grinding processes are integrated, the equipment has a small size, the energy consumption is low, and the application has a significant technical advantage.

The present invention belongs to the fields of bioengineering technology and food engineering technology, and discloses a method for regulating and controlling the content of DHA and the proportion of sn-2 DHA in the fermentation liquid of Schizochytrium oil, Schizochytrium algae powder and application, wherein Schizochytrium is subjected to batch feeding fermentation culture, and the pH of the fermentation liquid in the fermentation process is controlled by supplementing acid or alkali in stages during the fermentation culture process. The method of the present invention regulates the pH of the fermentation liquid in stages during the fermentation culture of Schizochytrium, and by regulating the pH of the fermentation process, Schizochytrium obtains a faster division and reproduction speed, a longer oil accumulation period, and a shorter oil consumption terminal period. The obtained Schizochytrium oil not only has a significantly higher oil yield than the traditional fermentation strategy, but also has a relatively significant increase in the content of DHA and the proportion of sn-2 DHA in the oil.

This utility model relates to the fields of food engineering and biotechnology, and discloses an ultrasonic-assisted defrosting device for pet food. It includes a shell, a control screen, a protective door, and a heating component. The control screen is fixedly connected to the surface of the shell, and the protective door is installed on the surface of the shell. The heating component is installed on the inner wall of the shell, and the inner wall of the shell has an installation structure including a sliding groove. A slider is slidably connected to the inner wall of the sliding groove, and a fixing rod is fixedly connected to the inner wall of the sliding groove. The arc surface of the fixing rod is slidably connected to the surface of the slider, and a placement plate is fixedly connected to the surface of the slider. A handle is fixedly connected to the surface of the placement plate. This utility model solves the problem in existing ultrasonic-assisted defrosting devices for pet food where, when the food is placed inside the device, it is often difficult to dry in layers, affecting the degree of drying and thus the working efficiency of the device.

The invention provides a white tea withering and drying device and method, and relates to the field of food engineering. Comprising a drying box body, a refraction bracket, an arc-shaped spoiler and a light source, the drying box body comprises a hot air forming cavity and a drying cavity which are arranged in parallel in the horizontal direction, and a heating mechanism is arranged in the hot air forming cavity; the side, close to the hot air forming cavity, of the drying cavity is provided with an air inlet, and the side, away from the hot air forming cavity, of the drying cavity is provided with an air outlet. A rotary base is arranged at the bottom of the drying cavity; the multiple arc-shaped spoilers are arranged in the drying cavity and located on the outer side of the air inlet and the outer side of the air outlet correspondingly. The multiple arc-shaped spoilers are matched with the air inlet and the air outlet correspondingly to form a capsule type hot air flow field in the drying cavity. The refraction bracket is mounted on the rotary base and is used for containing white tea; at least two light sources are arranged, and the two light sources are arranged on the two sides of the refraction bracket respectively. The production efficiency can be improved and the dependence on the environment can be reduced while the quality of the tea leaves is ensured.