13 results about "Food engineering" patented technology

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 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.

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 utility model relates to food engineering technical field, and disclose a kind of snake quick drying device, including heating tank, heating tank outside connection heat tracing jacket, heating tank tail end connects ultrasonic tank head end, ultrasonic tank tail end connects cooling tank head end, cooling tank one side connection magnetocaloric refrigeration structure, heating tank, ultrasonic tank and cooling tank inside are provided with conveyor belt and are set up collection box to the cooling tank outside with the extension of conveyor belt end, heating tank, ultrasonic tank and cooling tank bottom are equipped with drain device, the conveyor belt is set in the middle of each tank body connected, and the conveyor belt end is also equipped with collection box. The utility model solves the core defects of the existing snake drying technology, such as high temperature resulting in quality deterioration, surface crust hindering dehydration, residual heat leading to secondary damage and intermittent production low efficiency high consumption, by innovative integration of gentle radiation heating, circumferential ultrasonic deep layer wall breaking dehydration and rotating magnet refrigeration active quenching technology.

This invention discloses a pretreatment modification method for dietary fiber in ready-to-eat Polygonatum sibiricum, belonging to the field of food engineering technology. S1: Place the Polygonatum sibiricum raw material in a steam flash explosion device, introduce saturated steam at a pressure of 1.2-1.6 MPa and a temperature of 180-200℃, maintain pressure for 90-150 seconds, then release pressure to atmospheric pressure to obtain flash-exploded Polygonatum sibiricum material; S2: Mix the flash-exploded Polygonatum sibiricum material with water to form a slurry, and sequentially perform enzymatic hydrolysis of endo-cellulosic composite cellulose, hemicellulose, and debranched cellulose, with enzyme inactivation treatment after each hydrolysis step to obtain enzymatically hydrolyzed Polygonatum slurry. This invention shortens the traditional 15-day production cycle to less than 24 hours, realizing a shift from natural experience to digital intelligent manufacturing. The batch-to-batch stability of key indicators is far superior to that of traditional processes, laying a technical foundation for industrialized and standardized production.

The utility model relates to the cross field of food engineering and mechanical manufacturing discloses a food processing and packaging device, including mounting panel, the outer wall fixed connection of mounting panel has a plurality of fixed blocks, the inner wall fixed connection of a plurality of fixed blocks all has the slide rod, the outer wall sliding connection of slide rod has a plurality of sliding blocks, the outer wall fixed connection of a plurality of sliding blocks all has fixed plate no.

This utility model discloses an automatic nutritional meal preparation and dispensing device, belonging to the field of food engineering technology. It includes a support frame and a nutritional meal preparation box. Two side plates are fixedly connected to the top of the support frame. A main control panel is fixedly connected to the surface of one of the side plates. A conveyor belt is fixedly connected to the top of the support frame. A first motor is fixedly connected to the surface of one of the side plates. An isolation frame is fixedly connected to the top of the two side plates. A dispensing box is fixedly connected to the top of the isolation frame. This utility model, by setting a transmission structure composed of a third motor, a worm gear, internal and external worm wheels, transmission gears, and a transmission rack, can achieve synchronous opening and closing of the sensing sealing plate with a single drive source, realizing synchronous dispensing of multiple cuisines. This simplifies the equipment structure, reduces costs, and ensures the stability of the opening and closing action, effectively breaking through the limitations of the traditional single filling mode and significantly improving dispensing efficiency.

This invention relates to the field of food engineering technology, and in particular to a method for preparing low-sodium, easily swallowable chicken boluses and its application. Specifically, chicken breast is divided into two parts: the first part is minced and then mixed with 13-17% ice water and 0.8-1.2% salt; the second part is minced and then mixed with a mixture of 1.8-2.2 times its volume of scallion-ginger water and shiitake mushroom water, 0.3-0.7% salt, and 0.1-0.3% lysine, followed by ultrasonic treatment. The two parts are then mixed, a compound thickener and flavoring are added, and the mixture is chopped evenly before vacuum packaging and sterilization. This method, through step-by-step processing, ultrasonic-assisted marinating, and the compound thickener formulation, significantly reduces the amount of salt used while improving texture and flavor, resulting in a product that is low in sodium, has good gelling properties, and is safe to swallow, meeting the needs of patients with swallowing disorders and the elderly.

The application belongs to the technical field of food engineering, and particularly relates to a food-grade emulsion enzyme catalysis system, a construction method and application in functional lipid synthesis. The food-grade Pickering emulsion is formed by taking water-insoluble protein-chitin nanoparticles and a lipase CRL compound as the water phase and taking a reaction substrate fatty acid as the oil phase, and is used for preparing phytosterol esters. The water-insoluble protein-chitin nanoparticles have excellent dispersibility, stability and high surface positive charge, the lipase is adsorbed on the surface of the nanoparticles through electrostatic and hydrogen bond interaction, has reduced interfacial tension and enhanced interfacial activity, the lipase in the Pickering emulsion stabilized by the nanoparticles is distributed on the oil-water interface, the catalytic efficiency of the lipase is effectively improved, and the food-grade Pickering emulsion interface catalysis is used to efficiently synthesize phytosterol esters.

This invention discloses a method for preparing diglycerides using an immobilized enzyme from ultrafine pulverized plant protein, relating to the field of food engineering technology. The method employs a high-energy media mill to co-mill plant protein and chitosan to prepare a composite material with a porous network structure. This composite material is then mixed with a lipase solution to immobilize the lipase within the composite material, obtaining an immobilized enzyme. This immobilized enzyme is used as an emulsifier, and vegetable oil as a reaction substrate is added. A Pickering emulsion is prepared using a high-speed shear mill, followed by catalytic hydrolysis of the vegetable oil in a constant-temperature water bath to obtain the diglyceride product. This system improves enzyme catalytic efficiency, achieving a diglyceride content of over 45% after 30 minutes of reaction, and maintaining over 40% even after eight repetitions. The immobilized enzyme carrier of this invention uses inexpensive natural food raw materials, is simple to prepare, highly safe, produces minimal pollution, and allows for continuous production. Furthermore, the prepared Pickering emulsion exhibits good stability, which is beneficial for the clean production of diglycerides and has excellent industrialization potential.

This invention belongs to the field of food engineering technology, specifically disclosing a composition for baking pastries. The composition is a water-in-oil emulsion, in which the aqueous phase contains hydroxypropyl methylcellulose, octenyl succinic anhydride-modified citrus fibers, and a concentrated acidity extract, forming a hydrogel structure. Through oil-coating technology, this water-in-oil emulsion can effectively encapsulate and protect acidic components, allowing the acidity to be released gradually during baking. Experimental results show that sourdough prepared using this water-in-oil emulsion has a 20-40% shorter fermentation time compared to traditional sourdough, and the acidity loss of the finished sourdough bread after baking is less than 5%, while the bread's specific volume is significantly increased and the perceived acidity score is higher.

This utility model relates to the field of food safety testing, specifically a food engineering pesticide residue testing device, comprising: a mounting frame; and multiple crushing blades corresponding one-to-one with test tubes on a mold. A drive assembly simultaneously drives multiple gears to reciprocate, and with the action of connecting components corresponding to multiple rotating shafts, the multiple gears rotate simultaneously, driving the multiple crushing blades to rotate synchronously and crush the samples in multiple test tubes. This provides convenient synchronous crushing of samples in multiple test tubes, eliminating the need for repeated adjustments to the crushing blade positions. When cleaning the crushing blades, they can be disassembled by removing the two mounting plates, which is convenient and reduces the workload of testing personnel. Furthermore, the connecting components allow staff to control the number and position of the crushing blades according to actual usage, increasing the device's practicality.

The present application relates to the field of food engineering and aseptic filling, and discloses a predictive adjustment system for environmental parameters of aseptic filling of fruit pulp, which realizes real-time monitoring and preprocessing of environmental, process and equipment state parameters through a data acquisition module; a data correlation analysis module analyzes and generates key control and lag characteristic parameters in multiple dimensions; an adjustment frequency analysis module determines optimal adjustment cycles and control instructions in combination with parameter fluctuation, self-balancing and deviation state; a parameter target value analysis module identifies standard target values of environmental parameters based on characteristics and cycles; a parameter prediction module predicts future state and generates deviation coefficients and adjustment instructions; a self-adaptive adjustment module cooperatively controls basic and fine adjustment units to dynamically correct to parameter stability; and an adjustment frequency optimization module updates cycles in a closed loop to guarantee stable and efficient filling; the system realizes predictive control of the aseptic environment, and ensures that the environment is always in a controlled state of asepsis and stability during food filling.