8628 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.

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 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 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 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.

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 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.

The invention discloses a method for increasing the content of pyrazines and 2, 3-butanediol substances through high-temperature Daqu micro-ecological regulation and control, and belongs to the technical field of microbial food processing. The invention discloses a method for improving the content of pyrazines and 2, 3-butanediol substances through micro-ecological regulation and control of high-temperature yeast for making hard liquor, and the method comprises the following steps of: combining and inoculating strains, namely bacillus subtilis CGMCC (China General Microbiological Culture Collection Center) 10830, bacillus velezensis CGMCC 7044 and bacillus licheniformis CGMCC 20675, into wheat flour according to a proportion to prepare the high-temperature yeast for making hard liquor. According to the invention, not only are the contents of pyrazine substances and 2, 3-butanediol increased, but also the abundance of beneficial microorganisms such as bacillus, thermophilic fungi and the like is remarkably improved, and a good saccharification fermentation agent is provided for brewing high-quality white spirit.

The invention relates to the technical field of food processing, and in particular relates to a sparrow chensinensis Kangpu tea as well as a preparation method and application thereof, the preparation method comprises the following steps: extracting sparrow chensinensis and water according to a ratio of 1: (50-100) at 70-90 DEG C for 40-60 minutes, filtering, and adding cane sugar to obtain a fermentation substrate; the preparation method comprises the following steps: preparing seed liquid, namely activating casei paracasei, phytobacterium plantarum, acetobacter pasteurianus and kluyveromyces marxianus into seed liquid, inoculating the seed liquid into a substrate according to the inoculum size of 0.5-1.5%, fermenting for 5-10 days under the conditions that the temperature is 37 DEG C and the pressure is 0.03-0.05 MPa, and sterilizing (optionally drying) to obtain the parochetus ocellatus Kangpu tea. The preparation method of the parochetus ocellatus Kangpu tea is accurate and controllable in fermentation, safe and stable; the product retains the nutrition of the raw materials, the bioavailability of polyphenol after fermentation is improved, the antioxidant activity is enhanced, the flavor is soft, caffeine is avoided, and the product is suitable for a wide range of people and can be used for preparing antioxidant functional food.

The utility model discloses a large-scale continuous marinating system, and belongs to the technical field of food processing.The large-scale continuous marinating system comprises a marinating container which is arranged in a sealed mode, a solid-liquid separation device is connected to a discharging opening in the bottom of the marinating container through a discharging pipe, and a belt conveying device used for sending out separated eggs is arranged on one side of the solid-liquid separation device; the solid-liquid separation device is also connected with a blending tank for collecting separated brine, and the brine treated in the blending tank is conveyed to a marinating container for use through a pipeline; the marinating container is provided with a temperature detector for conveniently controlling the temperature in the marinating container, and the top of the marinating container is also connected with a pressurizing pipe for conveniently applying pressure to the temperature detector and a pressure releasing pipe for releasing pressure outwards. The soft boiled egg marinating equipment is used for solving the problems that soft boiled eggs marinated by the existing marinating equipment are poor in quality, the marinating equipment needs manual assistance, the processing efficiency is low, the eggs are easy to break, the cleaning is difficult and the like.

The invention discloses a pitting device for nectarine processing, and belongs to the field of agricultural and sideline food processing machinery. According to the technical scheme, the pit removing device for nectarine processing comprises a frame body, a first conveying assembly is arranged on the frame body, the pit removing device further comprises a pressing assembly located on the upper portion of the first conveying assembly, a nectarine pit removing station is formed by the overlapping area of the pressing assembly and the first conveying assembly, and a pit removing assembly right facing the nectarine pit removing station is arranged on the frame body; the frame body is provided with a driving mechanism used for driving the pit removing assembly to move towards the nectarine pit removing station in a reciprocating mode. According to the invention, the visual monitoring assembly captures the postures of nectarines in real time and drives the posture adjusting assembly to carry out positioning correction, and an independent driving mechanism controlled by a clutch is combined to realize accurate cooperation of conveying and pitting actions, so that the problem of pulp damage caused by posture deviation of traditional equipment is effectively solved; the method has the advantages of improving the kernel removing precision and the production efficiency.

A pathogen surrogate, formed by a DNA tag or bar code and a carrier, is described for use in the validation and verification of sanitation, such as in food processing operations and for wash water systems for fresh produce. The carrier material is selected so that the pathogen surrogate mimics the behavior of a pathogen when subjected to a sanitation operation. One or more surrogates can be introduced in to an environment, which is then subjected to sanitation process, followed by a detection process using the DNA tag of the surrogate.

The invention discloses an AI-based food image processing method and system, a medium and a product, and relates to the field of artificial intelligence. The method comprises the steps of firstly obtaining a food image after a user cooks according to a preset diet plan, and obtaining a food cooking mode through a food cooking identification model; determining initial calorie in combination with the food database, and obtaining final calorie according to the cooking mode; and when the final calorie exceeds the planned calorie demand, adjusting the suggested edible quantity and feeding back the suggested edible quantity. According to the method, the food calorie is determined in combination with the cooking mode, the problem that the influence of the difference of food processing modes on the food calorie is insufficiently considered in the prior art is solved, and the accuracy of food calorie information calculation is improved.

The invention belongs to the field of food processing, and particularly relates to an ostrich meat preservative and a preservation method. The ostrich meat preservative provided by the invention is prepared by matching and mixing the chitosan, the nisin and the tea polyphenol according to a specific proportion, so that the refrigeration refreshing time of the ostrich meat treated by the preservative can be effectively prolonged, the ostrich meat can maintain a relatively high L * value and a * value within 16 days of storage, the deterioration of meat color is delayed, the water-retaining property is remarkably improved, and the quality of the ostrich meat is improved. The content of thiobarbituric acid reactants and volatile basic nitrogen is obviously reduced, and fat oxidation and protein degradation are inhibited; the total number of bacterial colonies and the number of microorganisms such as coliform bacteria, pseudomonas, mould and saccharomycetes are obviously reduced. The growth and reproduction of putrefying bacteria can be effectively inhibited, and the cold fresh shelf life is prolonged.

The invention relates to the technical field of food processing and mixing, and discloses a food processing premixing mechanism which comprises a screening box and a mixing seat, a vibration motor is mounted on the outer wall of the screening box, a first guide hopper and a second guide hopper are arranged on the outer walls of the two sides of the screening box in a staggered mode, one end of the second guide hopper extends to the mixing seat, and a mounting frame is fixed to the side wall of the mixing seat. A screw rod assembly is arranged in the mounting frame, a supporting arm is connected to the screw rod assembly, and a material mixing assembly is mounted at the bottom of the supporting arm; the material mixing assembly comprises a gear part, and an extension arm I, a material mixing rod I, an extension arm II and a material mixing rod II which are mounted on the gear part. The vibration motor cooperates with the rotating shaft and the swing rod to drive the screening box and the filter screen to efficiently screen and separate materials with large and small particle sizes, large crushed materials are automatically discharged, and fine materials are conveyed. The screw rod assembly can flexibly adjust the height of the material mixing assembly to meet different material mixing requirements. And the bevel gear drives the mixing rod I and the mixing rod II to perform composite motion, so that multi-dimensional stirring and mixing of the materials are realized.

The invention relates to the technical field of food detection, in particular to an intelligent food processing detection device which comprises a workbench, a detection box body and an image acquisition module, the detection box body is fixed on the workbench, and the image acquisition module is arranged in the detection box body; an annular conveying table, a conveying box and a turnover assembly are arranged on the workbench. The annular conveying table penetrates through the detection box body and passes through the position under the image acquisition module; the conveying boxes are fixedly installed at all the moving ends of the annular conveying table. The turnover assembly is installed on each conveying box and controls the materials in the conveying boxes to turn over during detection. When potatoes are detected, the potatoes can be controlled to turn over, complete image information can be conveniently collected, and the screening precision is improved.

The invention discloses an auxiliary material mixing and feeding device and a hamburger production line, and relates to the technical field of food processing equipment. Wherein the cylinder body comprises an upper-layer cylinder part and a lower-layer cylinder part; the stirring and feeding mechanism comprises a stirring and feeding shaft, an inner spiral blade, an outer spiral blade and a discharging head, a discharging opening is formed in the bottom of the discharging head, a feeding channel is formed in the stirring and feeding shaft, and materials in the lower-layer cylinder part enter the discharging head through the feeding channel. Through stirring of the inner spiral blade and the outer spiral blade, sauce and crushed lettuce are fully mixed, so that the sauce uniformly wraps the crushed lettuce, the adhesive force of the crushed lettuce is improved, and scattering of the crushed lettuce in the adding process is avoided; through rotation of the discharging head, the mixed auxiliary materials can be uniformly spread on the hamburger blanks; when the piston ascends, negative pressure is formed in the discharging head, auxiliary materials remaining at the discharging opening can be sucked back, and the auxiliary material dripping probability is reduced.

The invention discloses a preparation method and application of a mulberry leaf extract with high stability and high activity in a protein food system, and belongs to the field of food processing and nutrition and health. The mulberry leaf extract is prepared by taking mulberry leaves as a raw material through steam explosion and ball milling pretreatment, compound enzyme directional enzymolysis, ultrasonic-assisted extraction, protein-induced sedimentation combined with ultrafiltration membrane selective impurity removal, compound stabilization treatment and drying. The obtained extract is rich in 1-deoxynojirimycin (DNJ) and mulberry leaf polysaccharide, high-polymerization-degree polyphenol is remarkably removed, and high clarity and heat stability are achieved. The DNJ retention rate gt is obtained after the milk is stored at 37 DEG C for 7 days when the milk protein is applied to a milk system; and therefore, the product prepared by the method is obviously superior to the product prepared by the prior art. The extract is pure in flavor and high in biological activity, and can be widely applied to the field of healthy foods such as dairy products and protein beverages.

Described herein, in certain embodiments, is a process for preparing a pet food, the process comprising: receiving a first ingredient from a protein source, a second ingredient from a vegetable source and a third ingredient from a dry and liquid source to add a fermentation component to the pet food; mixing the first ingredient, the second ingredient and the third ingredient; to create a mixture; fermenting the mixture to create a fermented mixture, wherein fermenting the mixture comprises combining the mixture with pediocins to abate growth of harmful bacteria; steaming the fermented mixture; pasteurizing the fermented mixture to create a pasteurized mixture; and processing the pasteurized mixture with a high pressure process to produce the pet food that has a shelf-stability at room temperature of greater than 40 days.

The invention relates to the technical field of food processing, in particular to a drying device for marinated egg packaging treatment and a using method thereof.The drying device comprises a conveying mechanism, and a drying mechanism is arranged on the front side of the conveying mechanism. Reciprocating linear motion of the storage frame is matched with the synthetic fiber cloth belt, intermittent discharging and stable conveying of marinated eggs are achieved, direct collision and damage during drying are avoided, the synthetic fiber cloth belt is porous, large in specific surface area and capable of adsorbing moisture on the surfaces of the marinated eggs and reducing humidity, the drying air outlet plate reciprocates, hot air evenly covers the marinated eggs, and drying efficiency is improved. A traditional device is low in drying efficiency and long in drying time due to design limitation of discharging and a conveying belt, the device shortens the drying period and improves the production efficiency through continuous movement of a cloth belt and reciprocating hot air drying of an air outlet plate, and the risk of cross contamination is reduced through the design that the cloth belt adsorbs moisture and is easy to clean.

The invention discloses an easily-occurring sea cucumber processing control method and system based on oxygen injection synergistic hydrotherapy, relates to the technical field of food processing control, and realizes self-adaption and precise control of a sea cucumber processing process through multi-sensor feedback. The method comprises the following steps: firstly, calling a processing technology parameter vector X of a sea cucumber variety to carry out standardization setting, and calculating the maximum oxygen introduction amount OMAX to carry out pretreatment so as to mildly wake up tissues; and then the real-time water turbidity Trt is monitored until the cleaning threshold TMIN is reached, so that deep cleaning is completed. In the secondary hydrotherapy, the real-time oxygen introduction amount Ort is dynamically adjusted to maintain the target dissolved oxygen concentration DO2 of the secondary hydrotherapy, and the processing environment is stabilized. And monitoring the real-time conductivity Crt of the secondary hydrotherapy solution, and ending the conditioning when the change value C of the real-time conductivity of the secondary hydrotherapy solution meets the requirement, thereby realizing the intelligent judgment of the absorption process. And finally, processing is completed after preset standing time tP, and uniform quality is ensured.

The invention relates to the technical field of food kelp processing, and provides efficient air-drying equipment and method for kelp production, the efficient air-drying equipment comprises a hot air circulation bin, a circulation moving mechanism, a hanging module, an unhooking module and an air-drying frame, the circulation moving mechanism comprises a driving part, a transmission shaft, a gear and a transmission belt, and the gear is fixedly arranged on the surface of the transmission shaft; the driving part is used for controlling the transmission shaft to rotate, the inner side of the transmission belt is in transmission connection with the gear, the hanging module comprises a hook, inclined faces and a movable pin, the movable pin is fixedly connected to a hook body of the hook, the inclined faces inclining towards the component are arranged on the two sides of a hook groove of the hook, and the hook is used for hanging rope rings for binding kelp. The unhooking module comprises a limiting frame and a telescopic air cylinder, the telescopic air cylinder is arranged between the air drying frame and the limiting frame, and a hook body of the hook can make contact with the limiting frame, so that smooth unhooking is guaranteed, and the function of automatically collecting the dried kelp is achieved.

The invention relates to the technical field of food processing machinery, in particular to a double-shaft stirring dough kneading device for high-oil and high-sugar dough, which comprises a stirring tank main body, a tank cover is arranged at the top of the stirring tank main body, and a main stirring shaft and an auxiliary stirring shaft which are positioned in an inner cavity of the stirring tank main body are respectively arranged on two sides of the lower surface of the tank cover; wave-shaped blades are evenly distributed on the outer side of the main stirring shaft, fan-shaped blades are evenly distributed on the outer side of the auxiliary stirring shaft, synchronous driving mechanisms corresponding to the main stirring shaft and the auxiliary stirring shaft are arranged on the upper surface of the tank cover, and a temperature control mechanism is arranged at the bottom of the stirring tank body. The double-shaft staggered reverse differential stirring device has the beneficial effects that through double-shaft staggered reverse differential stirring, a grease wrapping layer can be quickly and effectively broken, sugar oil is promoted to be uniformly dispersed and uniformly distributed and fully blended into dough, and then grease and sugar are fully blended into the dough, so that the dough is compact in structure, and the stirring and dough kneading effects are relatively good.

The invention discloses a method for improving the conversion efficiency of insoluble dietary fibers and soluble dietary fibers obtained by the method, and belongs to the technical field of food processing and functional ingredient modification. The method comprises the following steps: performing superfine grinding treatment on wheat bran to obtain wheat bran powder; adding water into wheat bran powder, and then carrying out high-temperature and high-pressure treatment to obtain a wheat bran solution; then carrying out stepped enzymolysis on the wheat bran solution to obtain enzymatic hydrolysate; the enzymatic hydrolysate is centrifuged, lower-layer solid precipitates are insoluble dietary fibers, supernate is subjected to ethanol precipitation, and the soluble dietary fibers are obtained. The wheat bran is modified by combining superfine grinding and high-temperature and high-pressure pretreatment with stepped enzymolysis, so that the yield of the soluble dietary fibers is remarkably increased, and the functional characteristics of the soluble dietary fibers are improved. The obtained soluble dietary fiber has excellent physicochemical properties and physiological functions, and can be widely applied to baked foods, beverages, dietary supplements and other products, so that the soluble dietary fiber has important application prospects and value in the technical field of food processing.

The invention discloses a cleaning control method and device for fruits and vegetables before quick freezing, and relates to the technical field of food processing pretreatment. The method comprises the following steps: firstly, analyzing types and pollution levels of fruits and vegetables by utilizing an intelligent visual detection system, and dynamically generating a personalized cleaning strategy by a central control system; in the collaborative cleaning process according to the strategy, real-time monitoring is carried out through turbidity, ORP and other water quality sensors at the same time, closed-loop feedback control is formed, and dynamic adjustment and intelligent terminal point judgment are achieved. The device mainly comprises a feeding and conveying device, an intelligent visual detection system, a cleaning tank with a built-in draining basket and a lifting mechanism, an ultrasonic generating device, an ozone nano bubble generating device and a central control system. According to the invention, artificial intelligence perception, a multi-dimensional collaborative cleaning technology and closed-loop feedback control are fused, the contradictions of incomplete cleaning, easy damage to fruits and vegetables and large resource consumption in the prior art are solved, and high-efficiency, low-loss and energy-saving intelligent precise cleaning is realized.