943 results about "Food industry" patented technology

The present invention discloses a water-based emulsion of PHA, PBAT and PVOH and its application in paper-based barrier coatings. This emulsion is prepared by first melt-blending PHA and PBAT at 150-170 °C and then dispersing them into an aqueous PVOH solution at 80-95 °C. Plasticizers, cross-linking agents and surfactants can be added to improve the performance. After coating on paper and drying at 80-150 °C, a barrier film with a Cobb value of 10-15 g / m² and a Kit ≥ 10 grade is formed. Compared with traditional PE film laminating or fluorine-containing coatings, this system is more environmentally friendly and recyclable; PVOH dissolves in pulping water, PHA and PBAT are easily separated, and fibers can be efficiently recovered; in composting, soil and marine environments, PHA and PBAT have extensive biodegradability and are superior to PLA which is difficult to recycle and requires industrial composting. It is applicable to food, industrial, special packaging and agricultural paper products.

The invention discloses fermented lactobacillus mucus NJ-10 and application thereof in preparation of rare ginsenoside-rich metagen through fermentation conversion, and relates to the field of probiotic fermentation. The lactobacillus fermentum NJ-10 is preserved in the China Center for Type Culture Collection on February 25, 2025, and the preservation number of the lactobacillus fermentum NJ-10 is CCTCC (China Center for Type Culture Collection) NO: M 2025300. According to the present invention, the fermentation lactobacillus mucus NJ-10 capable of producing beta-glucosidase, which is subjected to autonomous separation and identification, can be used for fermentation and conversion of ginseng stem and leaf saponin, and then is subjected to post-generation preparation in a high-temperature and high-pressure steam manner, such that the beta-glucosidase producing beta-glucosidase can be produced, and the beta-glucosidase producing beta-glucosidase producing beta-glucosidase producing beta-glucosidase producing beta-glucosidase producing beta-glucosidase can be produced. According to the method, ginseng stem and leaf saponin is converted through two-step fermentation to prepare the postbiotic fermentation product rich in rare ginsenoside, resource utilization of non-medicinal parts of ginseng is expanded, and the postbiotic fermentation product has wide application prospects in the fields of food industry, pharmaceutical industry, cosmetics, animal breeding and the like.

The invention provides a process control and optimization method based on a pneumatic conveying system, and aims to improve the efficiency and reliability of the pneumatic conveying system through an integrated sensor network, real-time data processing and an intelligent control algorithm. The method comprises four core modules, namely a data source integration module, a data acquisition and processing module, a model + algorithm module and a closed-loop control module. The data source integration module collects data from the DCS / PLC system and the sensor network; the data acquisition and processing module is responsible for data cleaning, format conversion and abnormal value detection; the model + algorithm module is combined with material prediction, step sequence planning, material-gas ratio calculation and a conveying control strategy model to realize deep learning and optimal control; the closed-loop control module adjusts the conveying process according to real-time feedback, and operation stability is ensured. The system is suitable for industries of chemical engineering, building materials, environmental protection, food and the like, and can effectively reduce energy consumption, reduce pipeline abrasion, improve system stability and reduce maintenance cost.

The invention relates to the technical field of food industrial production, and discloses a food industrial production control method and system based on artificial intelligence, and the method comprises the steps: A, collecting the original attribute information of a to-be-processed raw material through a raw material data collection module before a food processing production line is started; b, in the food processing process, physical state parameters of the dough are obtained in real time; c, synchronously inputting the data obtained in the step A and the step B into a control system in which a multi-model fusion mechanism is constructed; d, the control system carries out dynamic recognition, difference comparison and trend evaluation on the current batch of raw materials and the process state, and process adjustment suggestions of corresponding stages are output based on feature weights learned in the training data; and E, converting the process adjustment suggestion into an instruction set, issuing the instruction set to a control executor, and integrating an advanced control method and system with intelligent prediction and adaptive control capabilities of multi-source information so as to realize the stabilization of the quality of the baked product.

The invention discloses staphylococcus xylosus with a lipid degradation function and application of the staphylococcus xylosus in fermented food, and belongs to the field of microorganisms. The invention provides staphylococcus xylosus S3, the staphylococcus xylosus S3 has the capability of degrading lipid, and when the staphylococcus xylosus S3 is fermented in surimi for 48 hours, the acid value and the TBARS value of the fermented surimi can be effectively improved. Therefore, the staphylococcus xylosus S3 can adjust the lipid hydrolysis degree in the fermented surimi to an ideal range, and has broad application prospects in the food industry.

The invention relates to a multi-taste peptide design method based on deep learning, and belongs to the field of bioinformatics and food science and technology. Aiming at the technical problems that a traditional taste peptide development method is long in time consumption and low in efficiency and an existing calculation method is difficult to predict and generate multiple taste characteristic peptide fragments at the same time, the invention provides a solution based on a loss supervision adaptive variational auto-encoder (LA-VAE). According to the scheme, the standardized database is constructed by integrating multi-source data, model training is carried out by adopting a dual-mode training strategy and a dynamic loss supervision mechanism, and accurate control over various taste characteristics is achieved. 73 kinds of novel functional peptide fragments are successfully designed and verified by applying the method, and the peptide fragments show sweet taste, fresh taste and salty taste characteristics under different concentrations, have good biological safety and can be applied to the field of salt reduction and sugar reduction in the food industry.

The invention discloses a unique identification management system for food production, belongs to the field of food management, and constructs an innovative solution with high safety, high identification degree and high credibility in the field of food identification through a technical closed loop of artistic design, multi-source data fusion, multistage anti-counterfeiting collaboration and block chain credible evidence storage. And powerful technical support is provided for brand protection, anti-counterfeiting traceability and consumer trust establishment in the food industry.

The invention provides a preparation method of a protein base material for preparing a protein beverage, which comprises the following steps: adding yeast protein or yeast powder into a liquid, and dispersing and hydrating to form a suspension; adding an enzyme into the suspension for enzymolysis; wherein the enzyme comprises a first enzyme, a second enzyme and a third enzyme; the first enzyme and the second enzyme are protease, and the third enzyme is cellulose hydrolase. According to the method, the solubility and flavor of the yeast protein can be effectively improved, and the yeast protein beverage with excellent flavor and stability is finally obtained. The yeast protein beverage base material which is good in flavor, high in solubility, less in additive and easier to digest and absorb can be prepared through physical and enzymolysis methods which are easy to realize in the food industry without adding other substances.

The invention provides a meat product safety tracing and whole-process monitoring system and method, belongs to the field of food safety, and can comprehensively monitor the whole process of meat products from raw materials to terminal retail in real time. Meanwhile, a quality and risk prediction model is also constructed, the model is trained, and the purposes of timely early warning, prevention and control are achieved by detecting parameters such as temperature, humidity and the like of a field link, so that the food safety is ensured. According to the method, the reliability and transparency of data are ensured by adopting a block chain technology, and automatic management is realized by utilizing an intelligent contract. A consumer can check the whole-course information of the meat product through the AR / VR query system. The whole-course traceability of the meat products from the farm to the dining table is realized, so that consumers can eat the meat products at ease, and the trust of the consumers is won for enterprises. The popularization and application of the method can play a positive role in promoting the healthy development of the food industry.

The invention discloses a food industry customized formula demand processing system, and relates to the field of formula customization, and the system comprises a data construction module which is used for building a raw material basic attribute library storing chemical characteristics corresponding to raw material types and dose threshold intervals, the process parameter library is used for storing process control parameters of a single raw material or a raw material combination in different processing stages, and the template formula library is used for storing historical formulas and flavor labels associated with the historical formulas; the data acquisition module is used for reading a basic dosage range based on a certain raw material type and a processing technology parameter set of a single raw material or a raw material combination through the Internet of Things; subjective preferences of the user are effectively converted into quantitative features, accurate matching and automatic optimization are supported, personalized customization efficiency and matching accuracy are remarkably improved, limitation of traditional experience dependence is broken through, automatic screening and composition of the formula and intelligent adjustment and optimization of process parameters are achieved, and the research and development period is remarkably shortened.

Refined poultry fat comprising less than about 300 ppm of minerals and metals, wherein the refined poultry fat is resistant to bacterial growth when challenged with a bacterial species. The refined poultry fat is prepared from rendered poultry fat by a process comprising introducing moisture into the rendered poultry fat product to form a hydrated poultry fat product; (b) agitating and heating the hydrated poultry fat product such that droplets of water are dispersed throughout and coalesce with water-soluble impurities and / or particulate impurities in the hydrated poultry fat product to form a plurality of water-laden particles; and (c) removing the plurality of water-laden particles. The refined poultry fat can be used as an ingredient in the animal food industry, or can be used in the renewable energy industry.

The invention discloses a bacterial inhibitor for sea bass preservation, the bacterial inhibitor is bacteriocin generated by fermentation of lactobacillus plantarum L13 (the preservation number is CGMCC NO.27398), the bacteriocin comprises active polypeptide xylAB, the amino acid sequence of the xylAB is LLSSLATTGAIALGATAAKA, the preservation number of the bacterial inhibitor is CGMCC NO.27398, the preservation number of the bacterial inhibitor is CGMCC NO.27398, and the preservation number of the bacterial inhibitor is CGMCC NO.27398. The fresh-keeping agent prepared by the invention has a good fresh-keeping effect, can prolong the fresh-keeping period, and has huge potential as a natural food preservative in the food industry.

The invention discloses a preparation method of a crocodile hydrolyzed protein zinc skin care product, and relates to the technical field of skin care. The method comprises the following steps: step a, pretreating raw materials: taking fresh crocodile meat and bones, cleaning, mechanically crushing until the particle size is less than 5mm, and adding water according to the ratio of 1: (3-5) to prepare homogenate; step b, performing three-step enzymolysis, namely performing enzymolysis by adopting alkaline protease, flavourzyme and zinc chelating enzyme in sequence; according to the constructed technology of three-step enzymolysis and three-stage membrane separation, accurate preparation of crocodile protein zinc is achieved, and the zinc chelating rate is increased to 90% or above through the gradient effect of alkaline protease, flavourzyme and zinc chelating enzyme and directional release of zinc binding sites and is remarkably higher than that of a traditional single-enzyme hydrolysis technology; meanwhile, a combined purification technology of a ceramic membrane, an ultrafiltration membrane and a nanofiltration membrane is adopted to replace chemical precipitation and organic solvent extraction, so that the completeness of active ingredients is reserved, the risk of environmental pollution is reduced, and the method conforms to the green manufacturing trend of food industry.

The invention discloses a separation and purification method for improving protein purity and emulsifying property of fusarium venetii based on a cell wall simplification engineering strategy, and belongs to the technical field of food processing and protein separation and purification. The method for separating and purifying the Fusarium venanii protein comprises the following steps: dispersing Fusarium venanii fermented hyphae in water, and adjusting the pH value to 10-12 to obtain a Fusarium venanii solution; performing high-pressure homogenization, collecting supernate, adjusting the pH value to 4.4-4.5, performing centrifugation, and taking protein precipitate; redissolving the protein precipitate in water, adding chitinase for reaction, carrying out acid precipitation again after the reaction is finished, centrifuging, and taking the protein precipitate; and redissolving the protein precipitate in water, adjusting the pH value, dialyzing and drying to obtain the fusarium venanii protein. The fusarium protein obtained by the method is high in purity, has the characteristics of higher solubility, high interfacial activity, emulsifying property and the like, and is beneficial to food industrial application of the fusarium protein.

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

The invention relates to the technical field of conveying devices, in particular to a food industrial processing conveying device which comprises a conveying frame, a flushing mechanism, a wiping mechanism and a drying mechanism. High-pressure water flow is conveyed into the connecting box through the water pump and the flow dividing box, the conveying belt rotating to the position below the conveying frame is washed through the washing head, the two rotating rollers located below synchronously rotate so that the wiping belt can be driven to rotate, residual stubborn impurities on the surface of the conveying belt can be cleaned again, and the cleaning efficiency is improved. The wiping belt is arranged on the conveying surface, moisture on the conveying surface is dried through the drying belt, normal use of the conveying belt can be guaranteed while the cleaning effect is guaranteed, the used wiping belt is washed through the spray washing plate, the cleanliness of the wiping belt can be guaranteed, the used wiping belt and the drying belt are extruded through the extrusion roller, and the cleaning effect is improved. And excessive water is prevented from remaining in the wiping belt and the drying belt.

The invention discloses a preparation method of plant-based cyperus esculentus yoghourt, which comprises the following steps: taking cyperus esculentus as a raw material, and pretreating the cyperus esculentus to obtain cyperus esculentus milk; and sequentially adding non-animal source ingredients and a leavening agent into the cyperus esculentus milk, and fermenting to obtain the plant-based cyperus esculentus yoghourt. The invention provides a new direction of diversification of the plant-based yoghurt market and a new thought of the development direction of cyperus esculentus towards the deep processing industry in view of the phenomenon that the plant-based yoghurt is homogenized due to single raw material, and aiming at the problems of low utilization rate of cyperus esculentus, short industrial chain, low added value, low recognition degree and the like, the invention provides a new way of diversification of the plant-based yoghurt market and a new way of developing cyperus esculentus towards the deep processing industry. The process requirements and technical methods of the plant-based cyperus esculentus yogurt in the fermentation process are further perfected, so that the plant-based cyperus esculentus yogurt has better taste quality and edible value, meets the current market characteristics of pursuing unique flavor, high nutrition and environmental protection, and provides a theoretical basis for expanding the application of cyperus esculentus in the food industry.

The invention discloses chimeric xylanase XynZT-1-Z5 and a construction method thereof, and relates to the technical field of molecular biology, and the technical key points are as follows: comparing the sequence of xylanase XynZT-1 with the sequence of xylanase from different thermoduric bacteria, analyzing the amino acid conserved site of the xylanase XynZT-1, and replacing the sequence beta5-beta6 of the thermoduric bacteria onto the XynZT-1 to obtain the chimeric xylanase XynZT-1-Z5. The chimeric enzyme XynZT-1-Z5 has efficient overexpression, good solubility and relatively strong temperature and pH stability, is particularly suitable for industrial enzyme catalytic reaction under the conditions of high temperature and extreme pH, and can be widely applied to the food industry, the wine brewing industry, the papermaking industry and the feed industry.

The invention relates to the technical field of wastewater treatment, and discloses an algae membrane reactor, a decontamination optimization method, an online monitoring method and related equipment.The MAR reactor comprises an aeration system, an illumination system, a microalgae culture system, a membrane separation system, a water production tank, an algae production tank, a water pump and an intelligent control system; the method comprises the following steps: adding a pure microalgae stock solution through an adding pump, aerating and oxygenating through an air blower, stirring an algae-water mixed solution, enabling the amplified algae-water mixed solution to enter a membrane pool, pumping water by a backwashing pump, recycling the water or returning the water to a front-end advanced treatment unit, enabling a concentrated solution of algae to enter an algae box, centrifugally concentrating, storing and transporting as feed; microalgae species capable of efficiently removing specific pollutants in water are directionally cultivated according to production wastewater with different water quality characteristics, and intelligent operation of comprehensively assisting food industry wastewater treatment is achieved through construction of the self-control integrated algae membrane reactor and construction of the cloud management platform.

The utility model discloses a hydroxyl generator used in food industry, which comprises a hydroxyl generating structure and a fixing structure, the hydroxyl generating structure comprises a cathode conductive structure and an anode conductive structure, and the cathode conductive structure and the anode conductive structure are oppositely arranged and symmetrically arranged in the fixing structure. By adopting a modular structure, the device can be arranged at any position of a production line according to requirements and flexibly adapt to production tasks of the production line, the purification effect is ensured, and the defect that different food materials have different purification requirements is overcome; the hydroxyl generating structure is fixedly mounted by adopting the cage type fixing structure, the hydroxyl generating efficiency is improved while the structural size is compact, the diffusion effect of the hydroxyl is improved as the four sides of the conductive assembly are exposed, and then the purification effect is improved.

The invention relates to the technical field of industrial microorganisms and food industry, and discloses an immobilized enzyme composition and application thereof in efficient preparation of rebaudioside M. The immobilized enzyme composition provided by the invention comprises immobilized UDP-glycosyl transferase UGT and immobilized UDP-glycosyl transferase UGT76G1 according to a mass ratio of (1 to 2): (1 to 3). By adopting the immobilized enzyme composition disclosed by the invention, the rebaudioside A can be synergistically and efficiently promoted to be converted into the rebaudioside M, and the conversion rate is up to 85% or above and can be up to 97% at most; the working efficiency of the enzyme is remarkably improved, and the rebaudioside M is efficiently prepared; meanwhile, the enzyme is good in stability and can be repeatedly used for at least five times, and the catalytic efficiency is still higher than 95%. The method has great popularization and application values.

The present application relates to the field of food stacking device, in particular to a carrying and stacking robot for food industrial processing. It comprises a mechanical arm, a bearing frame, a guide ring, a limiting plate, a conveying roller mechanism and a switching mechanism. The mechanical arm has a control end. The bearing frame is connected at the control end. Two guide rings are symmetrically arranged horizontally on the bearing frame. The conveying roller mechanism comprises multiple groups of conveying roller assemblies distributed side by side along the outer contour of the guide ring. Each conveying roller assembly comprises a roller group and two groups of moving assemblies symmetrically distributed about the roller group. Each moving assembly comprises a moving frame for the roller group to rotate and a roller assembly to roll on the guide ring. The roller assembly is rotatably arranged on the moving frame. The switching mechanism comprises three sprockets rotatably arranged on the guide ring and respectively distributed at the three corners of a triangle. The present application can carry and stack a whole layer of goods at a time, with high stacking efficiency.

The invention discloses a method for improving color and stability of anthocyanin through combination with punicalagin. The method comprises the step that punicalagin and anthocyanin are subjected to an intermolecular co-pigmentation reaction. According to the invention, punicalagin is adopted as a co-pigment molecule and is subjected to a co-pigmentation reaction with anthocyanin to form a punicalagin and anthocyanin compound, so that the color attribute of the anthocyanin is remarkably enhanced, and an anthocyanin solution presents brighter red color; the punicalagin and anthocyanin compound is prepared from punicalagin and anthocyanin, the heat stability, the light stability, the pH stability and the storage stability of anthocyanin are improved, the heat stability, the light stability and the storage stability of anthocyanin are further improved when the punicalagin and anthocyanin compound is prepared into microcapsules, and the punicalagin and anthocyanin compound has the advantages of being simple in process and low in cost. According to the invention, the utilization value of the anthocyanin is obviously improved, and a new thought is provided for the application of the anthocyanin in the food industry.

The invention discloses a preparation method of soybean protein isolate / kappa-carrageenan composite gel loaded VD3, and belongs to the technical field of food processing. The method comprises the following steps: (1) preparation of soybean protein isolate: dispersing defatted soybean powder in ultrapure water, and extracting soybean protein isolate powder through alkali dissolution and acid precipitation; (2) preparing a soybean protein isolate / kappa-carrageenan compound solution: dispersing soybean protein isolate in deionized water to obtain a soybean protein isolate solution, adjusting the pH value to 7.0, dispersing kappa-carrageenan in the soybean protein isolate solution, and stirring for 2 hours to obtain a compound solution; and (3) preparation of VD3-loaded soy isolate protein / kappa-carrageenan composite gel: dissolving VD3 in ethanol to obtain a VD3 solution, fully stirring and mixing the VD3 solution with the compound solution obtained in the step (2), heating for 30 minutes, and refrigerating and storing for 12 hours to obtain the VD3-loaded composite gel. The texture structure of the gel can be remarkably improved, the composite gel with good texture and rheological properties is prepared, and the application of VD3 in the food industry can be improved when the composite gel is used for carrying VD3.

The invention provides resistant dextrin as well as a preparation method and application thereof, and belongs to the technical field of preparation of resistant dextrin. The preparation method of the cassava starch resistant dextrin comprises the following steps: gelatinizing cassava starch, mixing the gelatinized cassava starch with pullulanase, carrying out debranching enzymolysis, mixing supernate with an ethanol water solution, washing precipitates with absolute ethyl alcohol, mixing the precipitates with water, recrystallizing at 45-55 DEG C, and collecting crystal substances, so as to obtain the cassava starch resistant dextrin. The cassava starch resistant dextrin with high purity and high resistant starch content can be prepared by taking cassava starch as a raw material and pullulanase as debranching enzyme and adopting a green preparation process of debranching, alcohol precipitation and recrystallization, and the resistant starch content in the prepared resistant dextrin is 50-70%. The preparation method is energy-saving and environment-friendly, and can be commercially applied. Theoretical guidance is provided for preparing the resistant dextrin based on a green process, and a basis is provided for improving the application of the resistant dextrin in the food industry.

The invention belongs to the technical field of food flavor engineering, and discloses a Maotai-flavor Baijiu flavor composite essence based on a non-volatile substance release promoting effect, and the composite essence is composed of a volatile aroma substance, a non-volatile organic acid and an amino acid. Aiming at the technical bottlenecks of rapid attenuation of aroma intensity of volatile components and single flavor dimension in the existing Maotai-flavor Baijiu flavor compound essence blending technology, the invention creatively constructs a molecular synergistic system of volatile and non-volatile flavor components. By adding non-volatile substances, the effect of enhancing the flavor of the Maotai-flavor Baijiu flavor composite essence is achieved. The technology not only completely reproduces the flavor structure of the traditional solid-state fermented Maotai-flavor liquor, but also endows the compound liquor and flavor foods (such as Maotai-flavor baked products, compound seasonings and non-alcohol ready-to-drink beverages) with a continuous and stable aroma releasing characteristic, and provides a molecular-level regulation and control scheme for upgrading the sensory quality of liquor flavor standardization and food industrial production.

The invention discloses a bone soup seasoning boiling and extracting preparation device and a use method thereof, and relates to the field of food industry. The bone soup seasoning boiling and extracting preparation device comprises an electric high-pressure boiling tank and a flip support frame, a functional cover is arranged on the top of the electric high-pressure boiling tank, and an aggregate storage basket is suspended inside the electric high-pressure boiling tank; the functional cover comprises a high-pressure sealing cover and a floating foam salvage unit arranged in the middle of the high-pressure sealing cover. The bone soup seasoning boiling and extracting preparation device and the use method thereof are arranged by inserting a collection tube and a conical collection cover into the soup, rotating the collection guide piece, so that the floating foam moves upward into the collection tube under the action of buoyancy, and then the bottom end of the collection tube is blocked by an inverted sealing plug, and then the collection tube is moved upward, at this time, the floating foam is salvaged, and the floating foam can be sucked outward from the suction port for cleaning, so that the floating foam is conveniently and quickly cleaned, and at the same time, contamination of the bone soup and loss of nutrition of the bone soup are avoided.

The invention relates to algin lyase FsAly7Z with high activity and high thermal stability, which is mainly used for producing brown algae trisaccharide, and an engineering bacterium and application of the algin lyase FsAly7Z. The invention provides an alginate lyase FsAly7Z derived from marine uncultured microorganisms and a preparation method of the alginate lyase FsAly7Z. The FsAly7Z has extremely high thermal stability, and compared with the enzyme activity loss of more than 50% after most enzymes are treated at 40 DEG C for 60 min, the FsAly7Z shows remarkably excellent thermal stability under the same condition, and the half-life period of the FsAly7Z exceeds 24 h; the FsAly7Z can be used for efficiently degrading sodium alginate and a polyG section which is difficult to degrade, and meanwhile, the FsAly7Z also shows the catalytic efficiency superior to that of most similar enzymes; and the content of brown algae trisaccharide in the enzymolysis product is high, so that the subsequent separation and purification process can be simplified, and the production cost can be reduced. In a word, the FsAly7Z is extremely high in thermal stability and excellent in catalytic efficiency, has both economical efficiency and conversion efficiency, can efficiently produce alginate oligosaccharide, is used for analyzing the structure and function association of alginate lyase, and has wide market prospects in the fields of medicine, food industry and the like.

The invention belongs to the technical field of food industrial processing, and particularly relates to a roller conveyor based on logistics transshipment, which comprises a support frame, two side frames are fixedly connected to the top of the support frame, and a plurality of transportation rollers arranged at equal intervals are mounted between the two side frames; wherein the bottom of one side frame is fixedly connected with a power box used for driving the conveying roller, the interior of the conveying roller is hollow, through the arrangement, even if multiple times of sudden stop are generated, gaps between food goods can be kept in the initial state all the time, meanwhile, the food goods do not need to be conveyed at a low speed, and the conveying efficiency is improved. A safe sudden stop process between food and goods can be kept in a high-speed transportation state of the equipment; no matter where the food goods are located, the sudden stop operation of the food goods can be completed; and through the pneumatic stopping mode of the equipment, potential safety hazards can be greatly reduced, and the use safety of the equipment is improved.

The invention provides a method and system for discovering antioxidant peptides from food and agricultural by-products and outputting enzymolysis recommendation, and relates to the technical field of bioinformatics and artificial intelligence crossing. The method sequentially comprises the steps of protein sequence collection and standardization, candidate peptide fragment interception, prediction of antioxidant activity through fusion of sequence and structural characterization, generation of releasable peptide fragments through enzyme digestion simulation, and construction of comprehensive evaluation indexes based on activity probability and process parameters. And an optimal enzymolysis scheme is searched in an enzyme combination and reaction condition space through multi-objective optimization, so that the method is suitable for high-valued utilization of food industrial residues and agricultural wastes, and has the advantages of high throughput, high accuracy and high implementability.