86 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 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 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 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 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.

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 discloses high-quality physalis pubescens concentrated juice, a preparation method thereof and a physalis pubescens compound beverage containing the high-quality physalis pubescens concentrated juice, and relates to the technical field of food engineering. The preparation method comprises composite enzymolysis before concentration, a color protection process in an enzymolysis process, a clarification process before concentration and a concentration process. In the process optimization process, evaluation is carried out by taking the juice yield, the browning degree, the light transmittance and the high concentration efficiency as evaluation indexes, and a good preparation process is obtained. Besides, the prepared physalis pubescens concentrated juice and raspberry juice are mixed, meanwhile, cane sugar, citric acid and a stabilizer CNC-Na are added, the physalis pubescens-raspberry compound juice is prepared, the physalis pubescens-raspberry compound juice is good in color and luster state and sour and sweet in taste, the physalis pubescens and raspberries are coordinated in taste, the tissue state is uniform and stable, and layering and foreign matter are avoided.

1. The name of this design product: Fluid power pump (chemically corrosive). 2. Purpose of this product with this design: This product with this design is used for the transportation of multifunctional chemical corrosive fluids, wastewater treatment fluid transportation, waste acid purification treatment fluid transportation, phosphorus chemical corrosive fluid transportation, agricultural pharmaceutical engineering corrosive fluid transportation, electronic semiconductor corrosive fluid transportation, pharmaceutical engineering corrosive fluid transportation, and food engineering corrosive fluid transportation. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

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 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 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 belongs to the technical field of food engineering, and particularly relates to a glue pudding separating device which comprises a plate body, a placing support is fixedly installed on the inner surface of the plate body, a limiting frame is arranged above the plate body, an auxiliary separating assembly is arranged below the limiting frame, and the auxiliary separating assembly comprises a pressing rod. The pressing rod is fixedly connected to the lower side of the limiting frame, the bottom of the pressing rod is fixedly connected with a first round rod, the first round rod is slidably connected into a straight notch, and the straight notch is formed in the outer wall of the straight rod. According to the glue pudding separating device, the limiting frame is pressed to drive the pressing rod, the straight rod, the vertical rod and other workpieces to be used in cooperation, the ejector rod on the sliding plate ejects glue pudding and assists the glue pudding to be separated from the containing opening, the simple mechanical structure is utilized in the design, the downward pressing action of the limiting frame is converted into ejection separating force on the glue pudding, operation is convenient and efficient, and practicability is high. The rice dumpling separation difficulty is effectively reduced, and the separation efficiency is improved.

The invention discloses EGCG (epigallocatechin gallate) composite core-shell nanoparticles as well as a preparation method and application thereof, and belongs to the technical field of food engineering. The EGCG composite core-shell nanoparticle comprises an inner core formed by EGCG and corn protein, and mango pectin and an extracellular polysaccharide layer which are coated on the outer surface of the inner core, the preparation method comprises the following steps: (1) dissolving corn protein in an alcohol-containing solution, stirring, and adding EGCG; (2) adding into water, stirring, and carrying out reduced-pressure rotary evaporation to remove alcohol; (3) adding mango pectin and exopolysaccharide into water, stirring, and performing ultrasonic treatment; and (4) mixing, stirring, carrying out refrigerated centrifugation to remove the precipitate, and carrying out vacuum freeze drying. After the EGCG composite core-shell nanoparticles are applied to bread, high antioxidant activity can be maintained in the storage period, the peroxide value and the total number of bacterial colonies are reduced, and it is indicated that the EGCG composite core-shell nanoparticles are beneficial for delaying degradation of active ingredients and inhibiting lipid oxidation and microbial growth.

The invention discloses a coffee olive solid beverage and a preparation method thereof, and relates to the technical field of food engineering.The coffee olive solid beverage specifically comprises coffee powder, olive capsule particles, gas capsule particles and maltodextrin, the olive capsule particles comprise olive powder and capsule shells wrapping the olive powder, and the capsule shells comprise sweetening agents, spices, starch and plasticizers; the gas capsule particle comprises a sealed shell and food-grade gas wrapped in the sealed shell, and the components of the sealed shell are the same as those of the capsule shell. The arrangement mode that the olive powder extract and the coffee powder are separated is adopted, the situation that the olive powder extract and the coffee powder react due to direct contact in the product storage period can be effectively avoided, and the quality stability of the coffee and olive solid beverage in the storage period is guaranteed; by adding the olive powder extract into the capsule shell and confining coffee fragrance, the beverage can gradually release coffee fragrance and olive powder extract fragrance in the brewing process, and drinking sensory experience is optimized.

This application discloses a composite aerogel for controlling Nisin release, its preparation method, and its application, relating to the field of food engineering technology. By selecting chitosan nanoparticles and nanocellulose as two loading materials, Nisin is dual-loaded to improve the Nisin loading rate. The composite aerogel obtained by freeze-drying has a three-dimensional porous network structure inside, which can provide channels for Nisin delivery and release, prolong the Nisin release cycle, and realize the sustained and controlled release of Nisin.