10951 results about "Food processing" patented technology

The invention relates to the technical field of food processing, in particular to a system for predicting flavor formation and optimization decision in food processing based on machine learning, which comprises a sensing unit, a multi-source data acquisition and fusion module, a dynamic modeling module, an optimization decision module and an execution module which are in signal connection with one another, and the optimization decision module is used for receiving the flavor perception probability distribution data and the updated scoring reference data, solving a Pareto optimal solution set through a multi-target particle swarm optimization algorithm in combination with equipment physical constraint conditions, generating a candidate processing parameter scheme, inverting equipment control parameters for the candidate processing parameter scheme through a physical constraint neural network, and obtaining the flavor perception probability distribution data and the updated scoring reference data. And a final machining parameter adjusting instruction is generated and transmitted to the execution module. According to the method, through dynamic threshold modeling, a semantic-chemical attention mechanism and a time-space preference map dynamic correction technology, multi-source data and a multi-target optimization algorithm are fused, so that closed-loop accurate regulation and control of processing parameters are realized, and the flavor quality is improved.

The invention relates to the technical field of food processing, in particular to a cooking and processing system for fermented glutinous rice cake chilies based on temperature feedback. In the hot pepper cooking treatment process, the temperature distribution of the temperature control points with different heights in the cavity is obtained and the layered gradient difference value sequence is constructed, so that the space difference of the temperature change in the cavity can be effectively identified, and further the advance or lag state of the heat response is periodically judged; on the basis, time sequence structure data are constructed according to the top and bottom temperature and pressure change sequences, and the upper and lower layer pressure response relevance is identified in a trend matching mode, so that the hot-pressing state prediction is closer to the real change process, and the accuracy of hot-pressing state prediction is improved. Finally, the opening and closing frequency and direction of a hot air circulation channel are rhythmically scheduled based on a prediction result, balance and smoothness of internal hot air circulation are ensured, and the thermal control precision and the hot-pressure adjusting capacity in the cooking process are enhanced in the whole process.

The invention provides a frying and baking equipment heat preservation automatic control method and system, and relates to the technical field of food processing equipment control, and the method comprises the steps: collecting temperature signals of different positions through a plurality of groups of thermocouples and infrared thermal imaging sensors which are arranged in a frying and baking area, constructing a dynamic three-dimensional temperature field model, and obtaining a dynamic three-dimensional temperature field model; calculating a temperature standard deviation and a maximum temperature gradient in real time according to the dynamic three-dimensional temperature field model; and when the temperature standard deviation is larger than or equal to a preset threshold value, according to the heat distribution difference of the three-dimensional temperature field model, a multi-region differential compensation strategy is generated, the power distribution proportion of each heating unit is dynamically adjusted, and the duty ratio parameter of pulse width modulation is optimized in real time. Through multi-sensor accurate monitoring, dynamic regulation and control and intelligent stop judgment, uniform and stable temperature control, energy conservation and consumption reduction are achieved, the service life of equipment is prolonged, meanwhile, the use safety of a user is guaranteed, and the cooking experience is improved.

The invention relates to the technical field of food processing and intelligent control, and discloses a pear juice production system and an intelligent control method thereof.The system comprises a raw material processing module used for recognizing, sorting and cleaning pears entering a production line based on a visual sensor, image recognition equipment and automatic cleaning equipment; the juicing control module is used for controlling the working state of the juicer according to the real-time data; the invention further discloses a method which comprises the following steps: acquiring raw material information: acquiring physical characteristic data of types, maturity and hardness of pears entering a production line through a sensor and an image recognition technology, and classifying and preprocessing the pears; by combining an optimal control theory, a robust control algorithm, a system identification and adaptive adjustment algorithm and a deep learning and big data analysis technology, real-time optimization and adjustment of operating parameters of the juicer are realized, changes of different pear varieties and maturity are automatically adapted, potential problems are found in advance, and early warning is provided.

The invention relates to the technical field of intrusion detection, in particular to an intrusion detection method of a food processing remote control system. The method comprises the following steps: deploying an edge data acquisition node, synchronously acquiring a PLC control instruction and sensor data, and generating a multi-modal industrial data set; constructing an industrial protocol network by using the multi-modal food processing data set; performing time sequence coding on the food processing protocol network, and injecting food processing physical constraints to obtain food processing time sequence-constraint feature data; therefore, through a mode of combining multi-modal data fusion and physical constraint embedding, the problems that a traditional intrusion detection method based on a single data source or static characteristics is poor in detection robustness and weak in physical consistency in a dynamic processing environment are solved; and the intrusion detection accuracy and the safety guarantee capability of the food processing system in a remote environment are improved.

The invention belongs to the field of industrial automation, and provides a system based on multi-mode perception and intelligent regulation and control. By integrating various sensors on the robot and applying technologies such as multi-modal sensing fusion, bionics, real-time feedback, multi-source data fusion, reinforcement learning and block chains, accurate grabbing and sorting of food materials, dynamic regulation and control of parameters in the processing process, online quality monitoring, multi-robot collaborative scheduling and quality tracing are achieved. The invention aims to solve the problems of difficult material grabbing, inflexible parameter regulation and control, inaccurate quality monitoring and the like in food processing, improve the automation and intelligence level of the food processing industry, and meet the production requirements of high efficiency, safety and high quality.

A surround hot air slow drying device and a three-stage baking method for pet food processing are provided. The surround hot air slow drying device for pet food processing includes a drying box. A hot air drying unit is provided at an inner bottom of the drying box, a circulating conveying unit is provided inside the drying box, a plurality of drying frames are evenly distributed on the circulating conveying unit, a material turning mechanism is provided inside the drying frames, and a positioning component is provided inside the drying box. The material turning mechanism cooperates with the positioning component to turn the raw materials in the drying frames.

The invention relates to the technical field of food traceability, in particular to a food traceability two-dimensional code generation method and system, and the method comprises the steps: collecting food related information, including production enterprise information, raw material information and food processing information; according to the collected food-related information, combining into a complete and unique traceability code with verification and error correction capability by using a formulated traceability coding rule; after the traceability code is obtained, the traceability code is encrypted by adopting an AES symmetric encryption algorithm; generating a food traceability two-dimensional code according to the encrypted traceability code; and after the two-dimensional code is generated, the user scans the two-dimensional code to enter the food traceability information interface, and different types of user query information have different permissions. According to the method, the food traceability technology is combined with the AES symmetric encryption algorithm, the transmission and storage safety of the food information data is guaranteed while the food information is accurately traced, and accurate, safe and convenient traceability of food traceability is achieved.

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 belongs to the technical field of food processing equipment, and particularly relates to an air bag anti-reflux cannula for gastroscope treatment, the air bag anti-reflux cannula comprises a sleeve assembly, the sleeve assembly comprises a gastroscope sleeve, and the outer side of one end of the gastroscope sleeve is uniformly provided with a plurality of sliding adjusting grooves; and the sliding type air bag assembly is installed on the outer sides of the multiple sliding adjusting grooves, the sliding type air bag assembly comprises a first sliding block, the first sliding block is installed at one end of each sliding adjusting groove in a sliding mode, and the top of the first sliding block is rotationally connected with a first connecting rod arm. The anti-reflux airbag capable of changing the expansion diameter is adopted, only the inner wall of the esophageal inlet is slightly extruded in a normal state, the anti-reflux airbag can be pushed to expand through upward upwelling of gas in the stomach when reflux occurs, the esophageal inlet is temporarily and completely blocked, reflux is avoided, and after reflux is finished, the shrunk esophagus can push the anti-reflux airbag to reset, so that the anti-reflux effect is achieved. And a better anti-reflux effect can be achieved without highly expanding to continuously extrude the esophagus inlet.

The invention relates to a processing method of fermented edible sheepskin based on plant lactobacillus, and belongs to the technical field of food processing. Aiming at the problems of fiber damage, high microbial pollution risk, texture hardening after marinating and the like caused by chemical treatment in the traditional sheepskin processing, the invention provides a solution of combining biological fermentation with gradient temperature control. The method is characterized by comprising the following steps: soaking sheepskin (subjected to unhairing treatment) in a 4-6% sodium carbonate solution (40 DEG C, 2 hours) for pretreatment; activating the plant lactobacillus until the viable bacterium concentration is 8 * 8 * 10 < 8 >-1.2 * 10 < 9 > CFU / mL; performing staged fermentation on the sheepskin and the bacterial suspension according to a ratio of 1: 3 at 30-35 DEG C for 18 hours, and supplementing a 0.1% glucose solution of less than or equal to 5% during the fermentation; washing with distilled water and draining; the marinating liquid contains 8% of table salt, 2% of anise, 1% of cinnamon and 0.5% of clove. The method is used for producing edible sheepskin products with flexible texture and up-to-standard microbiological indexes.

The invention relates to the field of food processing, and discloses a pet food hot air drying processing technique which comprises the following steps: heating raw materials by using microwaves, and exciting and evaporating moisture in the raw materials by radiating the raw materials on a conveying belt through the microwaves; moisture on the surface of the food is removed through hot air drying; microwave heating and hot air drying processes are carried out synchronously, and processing data are regulated and controlled in real time through an intelligent control system. The microwave heating is realized through a frequency-adjustable microwave emitter, and the microwave frequency adjustment range of the frequency-adjustable microwave emitter is 2400 MHz to 2500 MHz. The scheme of combining microwave and hot air drying technologies is adopted, microwave is used for heating internal moisture, a hot air system is matched for removing surface moisture, microwave power and hot air temperature are adjusted in real time, the uniform drying effect is achieved, surface hardening is effectively avoided, it is ensured that moisture inside and outside food is uniformly released, and drying quality and efficiency are improved.

The invention discloses an automatic braised chicken packaging and detecting method based on machine vision, and belongs to the field of food processing automation and quality detection. The method comprises the steps of obtaining packaging environment parameters to generate compensation parameters; adjusting the imaging unit based on the compensation parameter to generate optimized imaging data; performing multispectral feature extraction on the optimized imaging data to generate a defect map; analyzing product forms and foreign matters based on the atlas and a preset database, and generating a judgment result and a confirmation mark; and fusing the judgment result and the confirmation mark to generate a comprehensive diagnosis instruction. According to the method, technologies such as environmental parameter compensation imaging, multispectral characteristic analysis, biomechanical form matching and thermophysical foreign matter confirmation are adopted, the quality problems in multiple aspects such as package sealing, content form and tiny foreign matter can be comprehensively detected, and the accuracy, reliability and anti-jamming capability of automatic package detection in a complex production environment are remarkably improved.

The invention discloses a food processing and production intelligent control method and system based on the Internet of Things, and relates to the technical field of food processing and production intelligent control. The system collects data of a supplier index data set and a food processing site in real time by integrating an Internet of Things platform and a sensor set, and preprocesses the collected data; uploading the data to a block chain; a raw material source credibility index, a processing environment fluctuation index, a machine operation consistency index and a packaging integrity index are calculated, a food production safety index is calculated in a summarized mode and compared with a preset production safety threshold value, and the production safety condition is preliminarily evaluated. The method comprises the following steps: extracting traceability data through an interface, calculating a quality traceability index, calculating a comprehensive production compliance evaluation index in combination with a food production safety index, performing secondary comparison with a preset production compliance evaluation threshold, generating a production adjustment and optimization suggestion, ensuring food safety and improving production compliance.

The invention belongs to the technical field of conveying belt cleaning, and particularly relates to a raw material conveying device for food processing and a conveying method thereof.The raw material conveying device comprises a conveying part, a supporting part, a hot compress mechanism, a powder suction mechanism, a scraping mechanism and a wiping mechanism; the conveying part comprises a rack, a conveying belt and a driving assembly, and the conveying belt is arranged on the side wall of the rack and is driven by the driving assembly; the supporting part comprises a containing box and a lifting bucket, the containing box is fixedly installed on the side wall of the rack, and the lifting bucket is arranged in the containing box in a sliding mode; the hot compress mechanism comprises a heating box and a discharging pipe, the heating box is fixedly installed on the inner wall of the containing box, the discharging pipe is arranged in the lifting hopper, and one end of the discharging pipe is connected with an inner cavity of the heating box; the powder suction mechanism comprises a powder suction hopper and a connecting pipe, and the powder suction hopper is arranged in the containing box in a sliding mode; through cooperation of the structures, the cleaning modes are switched according to residues on the outer wall of the conveying belt, the application range is widened, and meanwhile the cleaning effect and the food raw material conveying quality are kept.

The invention relates to the technical field of food processing parameter regulation and control, and particularly discloses a production parameter regulation and control method for improving the efficacy of wolfberry puree, which comprises the following steps of: acquiring temperature data, viscosity data and active component concentration change data of an extracting solution in different areas in real time by utilizing a high-precision temperature sensor, an online viscometer and a near-infrared spectrometer; the system is integrated into a central control system for comprehensive monitoring through the industrial Internet of Things technology, an advanced data analysis method is adopted to deeply analyze the data, an overheating area and other abnormal conditions are accurately recognized, and the system dynamically adjusts the heat source power and the liquid flow rate based on the real-time monitoring data, so that the heat source efficiency is improved. And high stability and consistency of the production process are ensured.

The utility model provides a drying system for dried beancurd stick forming, which relates to the technical field of food processing and comprises a drying chamber, a conveyor and a first heat exchange fan, the first heat exchange fan is arranged on the outer side of the drying chamber, a first air supply port is formed in the top of the drying chamber, and a first air return port is formed in the bottom of the drying chamber. The first heat exchanger communicates with a first air supply outlet and a first air return inlet of the drying chamber through a first air supply pipeline and a first air return pipeline. According to the device, hot air can be blown into the drying chamber, evaporation of water in dried beancurd sticks is accelerated, meanwhile, the heat exchange fan can recycle used air, and energy consumption is reduced.

The invention discloses a method for preparing a high internal phase emulsion and delivering curcumin by using transglutaminase mediated casein-carboxymethyl chitosan covalent substances, aims to improve the stability and bioaccessibility of curcumin, and belongs to the field of food processing. The method comprises the following steps: firstly, carrying out ultrasonic treatment on sodium caseinate for a certain time, and carrying out transglutaminase cross-linking reaction on sodium caseinate and carboxymethyl chitosan to obtain a casein-carboxymethyl chitosan covalent substance; and then adding the mixture into the curcumin-loaded corn oil according to a certain proportion, and homogenizing to obtain the curcumin-loaded high internal phase emulsion. The emulsion has good interface characteristics and can effectively encapsulate curcumin. The preparation process is simple, efficient, green and environmentally friendly, the prepared high internal phase emulsion has high stability and good biological accessibility, a new technical means is provided for delivery of curcumin, and the high internal phase emulsion has wide application prospects in the field of food.

The invention discloses horizontal rotary fermentation equipment for food processing and a fermentation method, and relates to the technical field of food processing ferment.The horizontal rotary fermentation equipment comprises a tank body, a feeding hopper, a discharging pipe, a barometer, an exhaust pipe and a pressure relief valve, the circumferential outer wall of the tank body is fixedly connected with a fixing frame, and a supporting frame is arranged below the tank body; the fixing frame is fixedly connected with the supporting frame, and a first stirring assembly and a second stirring assembly which are used for fully fermenting materials are arranged in the tank body. According to the invention, through the arrangement of the first stirring assembly and the second stirring assembly, under the synergistic effect of the driving force provided by the power assembly and the stirring direction changed by the reversing assembly, efficient stirring of materials is realized, and good conditions are created for fermentation; the defoaming assembly is arranged, so that the problem that the fermentation quality is influenced by excessive bubbles during stirring of traditional horizontal fermentation equipment is effectively solved, and the stability and high efficiency of the food processing and fermentation process are guaranteed on the whole.

The utility model relates to the technical field of food processing, in particular to a food soaking device for food processing, which comprises a soaking tank, a bottom plate arranged below the soaking tank, a water storage tank and a fixed side plate arranged on the bottom plate, a feed pipe and a discharge pipe arranged on the soaking tank, a water pump arranged on the water storage tank, and a water delivery pipe connected to the water pump. The soaking tank is provided with a heating plate and a motor, the motor is provided with a main shaft, the main shaft is provided with a stirring blade, the stirring blade is provided with a germicidal lamp, and the calandria is provided with a valve and a filter screen shell. Small-particle residues in granular bean raw materials are effectively filtered, discharging is carried out in the later period, the purity of finished products manufactured in the later period is improved, the situation that bacteria breed during long-time soaking is avoided, and then the quality of the finished products manufactured in the later period can be guaranteed.

The invention discloses an automatic foreign matter selecting system based on cooperation of vision and a manipulator, and belongs to the technical field of automatic control. Pickled vegetable products are conveyed to the unfolding platform through the lifting buckets, and a plurality of non-overlapped pickled vegetable product areas are formed; preliminary image acquisition is carried out in the primary visual area, grid division is carried out, and foreign matter confidence is calculated; a foreign matter confidence coefficient threshold value is preset to recognize a risky foreign matter pickled vegetable product area grid, and the risky foreign matter pickled vegetable product area grid is transmitted to a primary removal area; after primary foreign matter removal is completed, the pickled vegetable products are turned over and conveyed to a secondary visual area, and the secondary visual area is used for secondarily judging whether foreign matter exists in the turned pickled vegetable products or not. An intelligent judgment mechanism of visual recognition and an accurate physical execution mechanism of the mechanical arm are fused, the stability and the automation degree of system operation are improved, and the quality safety guarantee level in the food processing process is remarkably improved.

The invention provides a filling method for syrup, and relates to the technical field of food processing.The filling method comprises the steps that before filling is started, the filling amount threshold value of a target container is preset; dynamically adjusting the filling speed based on a comparison result of the liquid level height, monitored in real time, in the target container and a preset threshold value; when it is detected that the liquid level is close to a preset threshold value, the filling speed is gradually decreased till stopping, so that it is ensured that the preset filling amount is accurately reached, and overflowing is avoided; in the filling process, a sensor is used for continuously monitoring liquid level changes, and the liquid level changes are fed back to a control system for real-time adjustment. By means of the scheme, the problem how to achieve accurate control over syrup in the filling process so as to avoid overflow and waste can be solved, meanwhile, the wall hanging situation in the filling process can be effectively prevented in the filling process, the production quality and stability can be improved, and the overall operation efficiency of a production line and the qualified rate of final products are remarkably improved.

The utility model belongs to the technical field of food processing machinery, and particularly relates to a food fixing mechanism and a food rolling machine thereof. The objective table is provided with a first bearing area, and the upper end of the objective table is provided with a plurality of air holes located in the first bearing area; the rolling cloth covers the objective table, the front end of the rolling cloth is fixedly connected with the front side of the objective table, the rear side of the rolling cloth is connected with the rack, the part, covering the first bearing area, of the rolling cloth forms a second bearing area, and the rolling cloth is made of a breathable material; and the suction end of the negative pressure generating mechanism is communicated with the plurality of air holes. The food rolling machine can replace manual work to roll flaky food, negative pressure fixation can be carried out on the food during rolling, so that rolling cloth and the food are kept flat, displacement of the rolling cloth and the food is avoided, the food can be neatly rolled, the rolling quality of sweetend rolls is improved, compared with manual rolling, the rolling efficiency is higher, the large-scale production requirement can be met, and the production cost is reduced. In addition, labor cost can be reduced, economic benefits are improved, and market application and popularization are facilitated.

The utility model discloses an improved structure of a food processor, which comprises a main machine shell and a juicing component connected to the upper part of the main machine shell, and is characterized by further comprising a pushing component movably connected to the main machine shell and comprising an operating part and a pushing part which are connected with each other, one end of the pushing part extends upwards to the upper portion of the main machine shell and is close to the bottom of the juicing assembly, and the operation part extends out of the outer wall of the main machine shell. According to the improved structure of the food processor, the pushing assembly is additionally arranged, when the improved structure is used, a user only needs to stir the operation part, the pushing part can be driven to move, then the pushing part can push the juicing assembly upwards, the user can conveniently disassemble the juicing assembly in a labor-saving mode, and the use experience of the user is improved.

An AI-based euryale ferox processing process quality control system of the present invention belongs to the technical field of food processing and quality control, and comprises a quality perception quantification module used for carrying out real-time nondestructive detection on a material unit entering a processing flow, and determining the quality of the material unit through a pre-established chemometrics model. The system comprises a material unit acquisition module for acquiring original spectrum data, a quality dynamic evolution prediction module for analyzing and quantifying the acquired original spectrum data into an initial starch crystallinity index, and a quality dynamic evolution prediction module for predicting a quality evolution track of the material unit in future processing time through a dynamic evolution prediction model based on the initial starch crystallinity index, a current quality state and real-time process parameters. According to the method, different processing paths can be predictively planned for materials with different characteristics, so that disturbance caused by heterogeneity of the raw materials is effectively overcome.

The invention discloses a high-pressure sterilization device for food processing, and belongs to the technical field of food processing.The high-pressure sterilization device comprises a high-pressure sterilization tank and a tank cover installed at the top end of the high-pressure sterilization tank, and a food sterilization bearing mechanism used for loading food to be processed is arranged in an inner cavity of the high-pressure sterilization tank; the food sterilization bearing mechanism comprises two wheel discs which are symmetrically connected and spaced, a plurality of multi-directional rotating assemblies movably installed between the two wheel discs in an annular array mode and a sterilization basket, food to be processed is contained in the sterilization basket, and a U-shaped supporting frame is rotationally installed and supported on the lower portions of the outer sides of the two wheel discs; a second servo motor is installed on the outer wall of one side of the U-shaped supporting frame, an output shaft of the second servo motor penetrates through the U-shaped supporting frame and is fixedly connected with the wheel disc, and a lifting mechanism is arranged between the bottom face of the U-shaped supporting frame and the inner bottom wall of the high-pressure sterilization tank. The contact area of food and steam is increased, so that the sterilization effect is improved.

The utility model relates to the technical field of food processing, in particular to an automatic dough mixer which comprises a rack and further comprises a dough hopper, a stirring mechanism, a dough mixer, a dough mixer and a control system, one end of the flour hopper is connected with a worm gear which is meshed with a horizontal worm, and one end part of the worm is connected with a tipping bucket belt wheel; the switch baffle is fixedly mounted at the upper end of the side of the worm gear; the two limiting switches are installed on the machine frame and comprise the limiting switch a and the limiting switch b, the limiting switch a and the limiting switch b are located on the two sides of the switch blocking piece respectively, and when the switch blocking piece makes contact with the limiting switches, the noodle hopper stops overturning; the proximity switch catch is fixedly mounted at the lower end of the side of the worm gear; the two proximity switches are respectively a proximity switch a and a proximity switch b, the proximity switch a and the proximity switch b are fixed on the arc-shaped mounting plate, and after the proximity switch separation blade is in contact with the proximity switches, the noodle hopper stops overturning. According to the utility model, the overturning and aligning of the flour hopper can be accurately controlled.

The invention discloses SGNH family esterase SH2 screened in a Tibetan hot spring environment and application of the SGNH family esterase SH2, and belongs to the technical field of gene engineering. According to the invention, a new SGNH family esterase gene is screened from a Tibetan hot spring environment, and recombinant expression is realized in escherichia coli. The recombinant esterase prepared by the invention has the characteristics of thermal stability, salt resistance, organic solvent resistance and the like, can be safely applied to tooth whitening or skin exfoliating products, avoids damage of traditional chemical bleaching agents to enamel, and has important application value in the fields of daily chemicals, medicines, food processing and the like.

The invention relates to the technical field of food processing, and discloses casein-tea polysaccharide-polyphenol composite nanoparticles and a preparation method of the casein-tea polysaccharide-polyphenol composite nanoparticles, and the preparation method comprises the following steps: mixing large yellow tea polysaccharide with a casein solution to obtain a CS / TPS mixed solution; performing glycosylation modification on casein in the CS / TPS mixed solution by adopting a Maillard reaction to prepare a casein-polysaccharide copolymer solution; the preparation method comprises the following steps: mixing a plurality of catechins, dissolving the catechins in ultrapure water to obtain a mixture stock solution, mixing the mixture stock solution and a casein-polysaccharide copolymer solution according to a volume ratio of 1: 16, stirring for 1 hour for self-assembly, pre-freezing the stirred solution at-80 DEG C, and freeze-drying for 48 hours to obtain CS-TPS-MIX nano-composite powder. According to the invention, a polyphenol delivery system with a dual antioxidant synergistic mechanism is constructed through a Maillard reaction mediated nano-composite technology, and the system is stable in structure, so that the release of polyphenol is more controllable.

The invention belongs to the technical field of food processing, and particularly relates to a curcumin-loaded protein-polysaccharide nanoparticle delivery system, a preparation method thereof and application of the curcumin-loaded protein-polysaccharide nanoparticle delivery system in neuroprotection. The preparation method comprises the following steps: mixing and dissolving sodium caseinate with one of glucan and pectin, hydrating at 0-4 DEG C for 12-24 hours, and performing ultrasonic and microwave treatment to obtain a pretreatment solution; adjusting the pH value, and heating the pretreatment solution to obtain covalent grafted particles; the protein-polysaccharide covalent grafted particles obtained in the second step are encapsulated with curcumin through a pH shift method, and the protein-polysaccharide-curcumin nanoparticles are obtained. The invention provides a method for carrying out Maillard reaction on sodium caseinate-polysaccharide under the assistance of ultrasound and microwaves, reaction parameters are optimized, and a preparation method of an efficient and stable curcumin delivery system and application of the curcumin delivery system in neuroprotection are constructed.