83 results about "Food process" patented technology

Improvements in batter coating machines for automatic food process lines include improvements at least in connection with (1) a variable height adjustment system for the submerging conveyor, (2) a batter mixing tank for mixing fresh batter, (3) a viscosity management system, (4) a batter pool leveling system, a (5) a dual batter pump and three-way valve system for pumping fresh batter or for recirculation, (6) a ‘waste’ conveyor for removing ‘waste’ material (albeit still food grade) from the main batter pool, (7) an auxiliary accurate feed machine of dry ingredients and wet ingredients (presumably water, but other things like milk or egg whites and so on are not excluded), and the like.

The invention relates to a numeric model construction method for nut shell heterogeneity, and belongs to the technical field of numerical simulation in the food processing process. The method comprises the following steps: establishing a three-dimensional geometric model of the nut shells and dividing grids; inserting a zero-thickness bonding unit between adjacent elastic units and defining a bilinear constitutive model, wherein the bilinear constitutive model comprises a traction-separation stage, a damage starting stage and an evolution stage; calibrating a mechanical parameter expected value through a test; randomly distributing mechanical parameters of the elastic unit based on Weibull distribution so as to simulate the heterogeneity of the material; mechanical parameters are given to the bonding units according to the average expected coefficient value of the adjacent elastic units; distinguishing a shell internal bonding unit and a suture line interface bonding unit, and setting a strength difference; finally, a heterogeneous fracture model is constructed, fracture behavior prediction is achieved, and the accuracy is verified through tests. According to the method, the limitation of traditional homogeneous modeling is broken through, the prediction precision of the crack propagation path and the cracking mode is remarkably improved, and an efficient technical means is provided for design and optimization of a nut shell breaking device.

The invention relates to the technical field of food processing, in particular to a high-yield nutrient 3D printing biological scaffold prepared on the basis of neurospora crassa spores and bean dregs. The biological scaffold prepared by the invention can form a closed-loop system of agricultural wastes, biological carriers and high-value products. The system has the characteristics of high efficiency, sustainability, flexibility, controllability and the like and the capabilities of modular design and dynamic regulation and control, programmable regulation and control of active compound synthesis can be realized through material-cell interaction, and a novel manufacturing mode is provided for synthesis and precise biosynthesis of nutrient substances such as fungal protein and carotenoid.

This invention belongs to the technical field of automated food processing equipment, and discloses a cutting system and method for determining the position of bamboo shoot root tips with bidirectional assistance from vision and sensors. The system includes a carrier return conveyor line, an industrial camera, a vision software system, two sets of cantilever saw modules, a current sensor, and a PLC controller. The industrial camera captures images of the bamboo shoots, and the vision software system identifies the root tip position and calculates the cutting point. The PLC controller drives the cantilever saw modules to dynamically feed and cut. During the cutting process, the current sensor monitors the saw blade motor current in real time, and the cutting effect is determined by the current waveform characteristics. The PLC controller feeds the determination results back to the vision software system to optimize the recognition and positioning model, forming an intelligent closed loop of "visual prediction—action execution—sensor verification—algorithm evolution." This invention achieves dynamic and precise cutting of the root tips of bamboo shoots with individual differences, with high cutting accuracy, high yield, good safety, and self-learning optimization capabilities.

An actuator device for a process plant, such as a chemical, power, or food processing facility, includes a pneumatically operated control valve with an electrical actuator (e.g., I / P converter, solenoid valve, position controller, or drive) for performing a test function. At least one sensor verifies the test function and sends a signal describing the result. An electronic monitoring device, separate from the actuator, receives a trigger signal indicating when the test function starts and a functionally safe signal from the sensor. The device's electronic system monitors the relationship between the trigger and sensor signals to confirm correct operation.

The invention discloses a coupling numerical simulation method for nut shell crack propagation, and belongs to the technical field of numerical simulation in the food processing process. According to the method, a shell geometric model is obtained through three-dimensional scanning and grids are divided; zero-thickness bonding units are inserted between the adjacent elastic units to simulate crack behaviors; defining a bilinear constitutive model comprising traction-separation, damage starting and evolution stages for the bonding unit; the artificial flexibility of the unit is eliminated through rigidity calibration; parameters such as elasticity modulus, strength and fracture energy are calibrated through tests; according to the shell structure characteristics, shell internal bonding units and suture line interface bonding units are distinguished, and strength differences are set; and finally, the model is solved by adopting an explicit time integral method, and the whole process simulation from continuous deformation to discontinuous crushing is realized. Through a finite element and discrete element coupling method, the problem that in the prior art, the simulation precision of the whole shell cracking process is insufficient is effectively solved, and a reliable technical means is provided for optimization design of a nut shell breaking device.

The invention belongs to the technical field of food processing, and particularly relates to a preparation method and application of a meat anti-freezing adhesive containing plant polyphenol and ice structuring protein. The meat adhesive comprises the following components in percentage by mass: 0.1%-5% of ice structuring protein, 0.5%-10% of plant polyphenol, 9%-14% of glutamine transaminase, 30%-60% of sodium caseinate, 5%-20% of gelatin, 2%-5% of sodium tripolyphosphate, 2%-5% of sodium pyrophosphate and 10%-25% of maltodextrin. The invention provides a natural, efficient and multifunctional meat anti-freezing adhesive which can effectively inhibit ice crystal growth and recrystallization in the freezing process, reduce juice loss, firmly bond meat pieces and delay oxidation discoloration.

The embodiment of the application discloses a kind of based on low salt domestication and partition feeding mandarin fish fry scale-up cultivation method.The method is by providing low salinity domestication pool, and mandarin fish fry is put into the low salinity domestication pool, simultaneously based on light-flow composite stress domestication food process, using partition feeding and intelligent bait conversion system to mandarin fish fry is converted food, after mandarin fish fry is completed conversion food, hierarchical water quality regulation is carried out and micro-ecological steady state is constructed, until mandarin fish fry is out of pool, and is transferred into fish culture, to solve mandarin fish fry conversion food difficult, survival rate is low, and disease frequently occurs etc.Industrialization pain point, for realizing mandarin fish large specification fry scale-up, standardization, green production provides complete technical scheme, with wide popularization prospect and significant economic, social, ecological benefits.

The invention relates to the technical field of biological catalysis, in particular to cyclodextrin-metal organic framework immobilized lipase, a preparation method and application of the cyclodextrin-metal organic framework immobilized lipase in grease catalysis. The cyclodextrin-metal organic framework immobilized lipase provided by the invention is simple in preparation process and controllable in cost, and has the advantages of high catalytic efficiency, good stability, strong reusability and the like; when the catalyst is applied to a grease catalytic reaction, the reaction condition is mild, the product is easy to separate, and the catalyst can be widely applied to the industrial fields of food processing, biodiesel preparation, fine chemical engineering and the like, and has remarkable economic value and social benefit.

The invention belongs to the technical field of food processing, and relates to a preparation method and application of astaxanthin emulsion gel. The invention provides a preparation method of astaxanthin emulsion gel, which comprises the following steps: taking an ovalbumin and beet pectin compound solution obtained through electrostatic interaction under a specific pH value as a water phase, taking medium-chain fatty acid containing astaxanthin as an oil phase, and mixing the oil phase with the ovalbumin and beet pectin compound solution to obtain the astaxanthin emulsion gel. The preparation method comprises the following steps: carrying out homogenization treatment on a blend of a water phase and an oil phase by using a high-speed dispersion machine to obtain a primary emulsion, carrying out ultrasonic treatment on the primary emulsion to obtain an emulsion, adding calcium ions into the emulsion, uniformly mixing, and carrying out crosslinking and phase change on the emulsion to obtain the astaxanthin emulsion gel. According to the astaxanthin emulsion gel disclosed by the invention, the storage stability of the astaxanthin can be remarkably improved, so that more astaxanthin is migrated to a water phase in an intestinal digestion process, the bioavailability of the astaxanthin is improved, and the antioxidant activity in vivo is remarkably improved compared with that of free astaxanthin.

Current methods for detection of microbial contaminants on surfaces use swabbing / wiping to extract microbes for analysis. This removes easily transferable microbes but fails to extract microbes living in biofilms, which reduces sensitivity and may mask the true degree of contamination. The current disclosure provides an enzyme cocktail that disrupts the biofilm and improves the extraction of live microbes for analysis. Applicant's enzyme system is particularly useful for the application to a variety of surfaces, but particularly on a variety of food processing surfaces. Utilization of Applicant's enzyme cocktail makes possible the extraction of a representative sample of live microorganisms present on a surface, including film forming microorganisms, without affecting non-film forming microorganisms also present on a surface.

The invention relates to a system for recovering valuable chemicals in the gaseous phase that are generated during food processing.

This invention discloses a tea residue protein-based Pickering emulsion gel, its preparation method, 3D printing method, and applications, belonging to the field of food processing technology. The tea residue protein-based Pickering emulsion gel uses tea residue protein with added food colloids as the aqueous phase and olive oil as the oil phase. By mass fraction, the aqueous phase contains 3-5% tea residue protein, 1.5-2.5% food colloids, and the remainder is water; the oil phase contains 70-75% olive oil. First, the tea residue protein is enzymatically modified to obtain enzymatically modified tea residue protein. Then, food colloids are added to the enzymatically modified tea residue protein, followed by water bath, stirring, and cooling. Finally, olive oil is added, emulsified, and dispersed to obtain the tea residue protein-based Pickering emulsion gel. This emulsion gel closely resembles the appearance and taste of buttercream frosting, with a lower fat content, satisfying consumers' pursuit of healthy food. It is also unaffected by differences in cake decorator skills, improving cake decorating efficiency and enabling the production of cake decorations that meet specific needs.

Food process line and method for processing food in a food process line, the food process line comprising at least two of the following process line stations: a food preparation station, cold store, pump station or forming station for a pumpable food mass, or a dry coater, wet coating device, fryer, heater or freezer for the discrete food products. In each process line station at least one process step is carried out, the process line station comprising one or more actuators and / or one or more sensors. The inventive food process line comprises an interstation control system configured to control an actuator of a first process line station on the basis of data from a sensor of a second process line station.

The utility model relates to the relevant technical field of glue-hidden food processing, in particular to a numerical control glue cutting machine for glue-hidden processing, which comprises a working table, a cutting plate is fixedly mounted on one side of the surface of the working table, a support frame is fixedly mounted on one side of the upper surface of the working table, and first hydraulic cylinders are fixedly mounted on two sides of the surface of the support frame; the output end of the first hydraulic cylinder is fixedly connected with a cutting knife, guide sleeves are fixedly installed on the two sides of the cutting knife, and through the arrangement of the supporting plate, the first connecting rod, the connecting plate, a second connecting rod, a second hydraulic cylinder, a fixing block, a fixing ring, a connecting shaft, a blade, a conveying ring and a driving motor, when the numerical control rubber cutting machine for hidden rubber machining is used, the cutting knife is fixedly connected with the cutting knife, and the cutting knife is fixed to the cutting knife. The driving motor drives the blade on the outer ring of the connecting shaft to cut rubber blocks in a split mode, meanwhile, the cutting knife is matched to cut the rubber blocks into a plurality of small blocks, the rubber blocks can be continuously conveyed through the conveying belt, and large-batch machining and cutting are effectively conducted.

The invention discloses a preparation method of high-F-value protein oligopeptide, and belongs to the technical field of special food processing. Alkaline protease, PepS enzyme and malic acid acidolysis are adopted to construct a three-stage synergistic reaction system, and meanwhile, beta-cyclodextrin, phenylethylamine and chitosan are introduced as composite adsorbents to synergistically enhance the selective adsorption capacity to a target product, so that the loss of branched chain amino acid (BCAA) in the separation and purification process is effectively prevented. The prepared protein oligopeptide has excellent nutritional indexes, the Fisher ratio of the protein oligopeptide is greater than 36, and the protein oligopeptide shows good protein quality and bioavailability. Besides, the final product is uniform in particle size distribution, active ingredients are completely reserved, and freeze drying and sieving process treatment are combined, so that the physical stability and storage performance of the product are greatly improved, the damage of a high-temperature link to the active ingredients is effectively avoided, and the nutritional value and physiological function characteristics of the protein oligopeptide are completely reserved.

The invention provides an OSA starch-based high internal phase emulsion as well as a preparation method and application thereof, and belongs to the technical field of food process application materials. The OSA starch-based high internal phase emulsion provided by the invention is an oil-in-water emulsion and comprises a composite particle aqueous solution and edible oil, composite particles in the composite particle aqueous solution are composed of OSA starch and chitosan; the mass ratio of the OSA starch to the chitosan is 1: (0.05-0.2); the pH value of the composite particle aqueous solution is 4-6. According to the preparation method disclosed by the invention, a three-dimensional network structure is formed between the chitosan and the OSA starch through electrostatic interaction by regulating and controlling conditions such as a pH value and component composition of a composite particle aqueous solution, so that stable adsorption of the OSA starch between oil-water interfaces is ensured, the stability of the OSA starch-based high internal phase emulsion is improved, and the stability of the OSA starch-based high internal phase emulsion is improved. And finally, a relatively good 3D printing forming effect of the OSA starch-based high internal phase emulsion is realized, and the OSA starch-based high internal phase emulsion has a wide application prospect.

This invention discloses a method for improving the gel properties of minced meat by adding edible fungi, belonging to the field of food processing. The method includes: S1, controlling the addition of edible fungi: washing and drying the edible fungi, then drying and crushing them to obtain edible fungi A; S2, air-pounding and salt-pounding of minced meat: removing the skin and bones from the meat, crushing it into minced meat, then adding edible salt and pounding to obtain minced meat B; S3, pounding the minced meat with added edible fungi: mixing and pounding the edible fungi A from step S1 with the minced meat B from step S2 to obtain minced meat C; S4, steaming the minced meat: steaming the minced meat C from step S3 to obtain minced meat D; S5, cooling the minced meat: cooling and allowing the minced meat D from step S4 to stand to obtain the final minced meat product.

The utility model belongs to the technical field of food processers, and particularly relates to a food processer. According to the food processor, the noise reduction structure with the spiral noise reduction air channel is arranged on the lower side of the driving mechanism in the machine base, so that in the process that heat dissipation airflow accompanied with noise is exhausted outwards through the spiral noise reduction air channel, it is guaranteed that sound waves of the noise have a long propagation distance, and therefore the heat dissipation effect is improved due to the friction effect generated by vibration of mass points in the air. According to the food processor, sound energy is converted into heat energy to be consumed, so that sound waves are gradually attenuated along with increase of the propagation distance, noise is emitted to the outside after long-distance propagation in the spiral noise reduction air channel, the noise in the avoiding cavity is weakened, the overall noise reduction effect of the food processor is improved, the user experience is good, and noise pollution is reduced.

The utility model discloses a silicone tube structure for fluid transportation, which relates to the technical field of silicone tubes and comprises an inner silicone tube, a heat conducting layer is fixedly connected to the outer side of the inner silicone tube, an electric heating wire is uniformly wound on the outer side of the heat conducting layer, a heat preservation layer is mounted on the outer side of the heat conducting layer and wraps the outer side of the electric heating wire, and the outer side of the inner silicone tube is fixedly connected with the heat conducting layer. When the electric heating tube is used, the electric heating wire is electrified to generate heat, and the heat is uniformly transferred to the inner-layer silicone tube through the heat conduction layer, so that the temperature of fluid in the inner-layer silicone tube is increased, and the fluid in the inner-layer silicone tube is heated. And the temperature distribution of the fluid on the whole pipeline is relatively uniform, so that the physicochemical properties of the fluid or the optimal state of the reaction process in the processes of food processing, chemical production and the like can be ensured.

The hulless oat flour kneading stirrer comprises a base, a flour barrel clamping groove is formed in the front end of the base, a flour barrel is clamped in the flour barrel clamping groove, the rear end of the base is fixedly connected with a supporting frame, a lifting mechanism is assembled in the supporting frame, and the top of the lifting mechanism is fixedly connected with a mounting plate; a stirring mechanism and a clamping frame are fixedly assembled at the front end of the mounting plate, and a liquid outlet mechanism is assembled in the clamping frame. Compared with traditional dough kneading equipment, the equipment is more suitable for dough kneading operation of hulless oat flour, the liquid outlet mechanism is redesigned, the heater is additionally arranged in the liquid storage barrel, and the temperature of water added into the hulless oat flour can be increased and kept through the heater; according to the present invention, the water added to the hulless oat flour during the dough kneading process is maintained at the high temperature, and the hot water can completely gelatinize the starch in the hulless oat flour so as to enhance the viscosity and the ductility of the dough, such that the taste of the hulless oat flour food processed by using the dough is improved.

A vibrating screen (1) suitable for use in pharmaceutical and food processing includes: a screen support frame (10) having an inner periphery (11) and an outer periphery (12); a screen (20) for solid particles, extending horizontally within the screen support frame (10) and vertically supported by the screen support frame (10); one or more vibrating motors (30) disposed on the outer periphery (12) of the screen support frame (10) and generating vibration components in a direction (z) perpendicular to the screen (20); at least Two internal annular discs (14.1, 14.2, 14.3), each having an inner edge and an outer edge, wherein each of the at least two internal annular discs (14.1, 14.2, 14.3) is mounted to the inner periphery (11) of the screen support frame (10) via its outer edge, wherein the at least two internal annular discs (14.1, 14.2, 14.3) are spaced apart from each other in a parallel plane; an inner sleeve (17) is disposed within a sleeve support frame (10). The inner sleeve (17) is mounted to the inner edges of the two (14.2, 14.3) of the at least two internal annular discs, wherein the upper internal annular disc (14.2) and the inner sleeve (17) of the two internal annular discs have continuous surfaces, and the lower internal annular disc (14.3) of the two internal annular discs has an opening (18) facing the external environment. This device (1) is capable of handling high throughput and meets the highest hygiene standards.

The present application relates to the technical field of food processing, in particular to a lotus root slice screening conveying equipment with anti-adhesion function, comprising a conveying belt and a poking mechanism, the poking mechanism comprising a support and a poking assembly, through setting a circulating poking surface with gradually decreasing spacing along the conveying direction on the conveying belt, cooperating with the poking assembly arranged along the width direction of the conveying belt, precise partition processing of lotus root slices is realized, while effectively separating overlapping lotus root slices, the lotus root slices in adjacent areas are ensured not to be disturbed; at the same time, through the flexible lifting movement of the circulating poking surface, the adhered lotus root slices are peeled off in a gradual and non-rigid manner, both the problem of incomplete separation of lotus root slices caused by lack of multi-stage separation mechanism in traditional devices and the risk of lotus root slice damage caused by rigid poking are solved.

The application belongs to the technical field of food processing, and particularly relates to a low-molecular-weight fucoidan and application thereof. The low-molecular-weight fucoidan is obtained by treating fucoidan, the number-average molecular weight of the fucoidan is 3-4 kDa, the sulfate radical content in the fucoidan is 10%-18%, and the fucoidan has specific monosaccharide composition. Experimental results show that the low-molecular-weight fucoidan has wide application prospect in preparation of medicine for auxiliary treatment of thyroid nodules, and fills the technical blank of the relationship between fucoidan and thyroid nodules.

The invention relates to the technical field of intelligent disinfection, in particular to an intelligent collaborative optimization system for sanitary disinfection production and a control method, which are suitable for high-precision disinfection scenes such as hospital disinfection supply centers, biosafety laboratories, pharmaceutical clean workshops, food processing environments and the like. Intelligent distribution of disinfection tasks, collaborative operation of multiple devices, dynamic optimization of process parameters and real-time verification of effects can be achieved, and the technical problems that in traditional disinfection production, resource allocation is unreasonable, device collaboration is poor, parameter adjustment lags behind, and quality tracing is difficult are solved.

1. Name of the design product: dryer (terahertz heating sheet). 2. Use of the design product: applied in agriculture, industry, food processing, pharmaceuticals, chemical industry and other fields, the core purpose is to remove water from materials or air. 3. Design points of the design product: in shape. 4. Picture or photo that best indicates the design points: perspective view 1.

The invention relates to the technical field of food processing, and discloses an automatic milk skin uncovering device which comprises a machine body. The collecting frame is arranged on the machine body; the heating pot is arranged on the machine body; the feeding mechanism is arranged on the machine body, and the feeding mechanism is used for automatically adding materials; the milk skin uncovering machine comprises a machine body and an uncovering mechanism, the uncovering mechanism is arranged on the machine body, the uncovering mechanism is used for automatically uncovering milk skins, the uncovering mechanism comprises a reciprocating motor, and the reciprocating motor is fixedly connected to the inner wall of the machine body. According to the automatic milk skin uncovering device, the uncovering mechanism is arranged, the limiting relation between the heating pot and the vertical block and the stored force releasing mechanism of the volute spiral spring are utilized, the uncovering and throwing-out actions of the milk skin can be continuously and automatically completed, and the automatic milk skin uncovering device has the advantages of being simple in structure, coordinated in action, high in efficiency and suitable for automatically collecting a large amount of milk skin; manual operation is effectively replaced, the labor intensity is reduced, and the automation level of the milk skin processing process is improved.