69 results about "Food quality" patented technology

The application belongs to the technical field of meat processing, and provides a bean powder-free beef floss and a preparation method thereof. The application adopts an innovative design of replacing traditional bean powder accessories with a sugar-based gelatin microgel component, accurately controls the average particle size of the sugar-based gelatin microgel component to be 0.1-100 μm, adds the sugar-based gelatin microgel component at a specific moisture window (6.0-15.0 wt%) in the middle and later stages of frying, and cooperatively adds atomized sprayed edible oil and antioxidant components, so that the beef floss realizes the synergistic improvement of the stable structure of fluffy fiberization, the mouthfeel of entry back-rubbing and juiciness, the oil and fragrance holding capacity under the low moisture final state, and the reduction of the powdering effect of residue, effectively controls the color and flavor fluctuations caused by sugar-based browning and lipid oxidation in the high-temperature frying final drying process, solves the pain point problem that the structure strengthening and food quality, processability and stability are difficult to be considered in the traditional process, and has wide application value in the development and large-scale production of bean powder-free beef floss products.

The utility model discloses a food quality detection sampling device relates to sampling device technical field, and it is including: sampling outer tube, and its one end is equipped with puncture part, sampling inner tube, and the inside of sampling outer tube is movably inserted, and with sampling outer tube rotatable, and the one end of sampling inner tube is equipped with the discharge gate in sampling outer tube outside, handheld part, set up in sampling outer tube and sampling inner tube away from the one end of puncture part, outer hole, open in the circumferential side of sampling outer tube, inner hole, open in the circumferential side of sampling inner tube, reinforcing pad, fixed in the inside of sampling inner tube, and located the opposite side of inner hole, through the inside fixed setting reinforcing pad in the opposite side of inner hole, the bending strength that significantly made up for the loss because of the trepanning, prevent sampling inner tube from bending deformation in the process of insertion or rotation, improved the structural stability of device under high pressure food detection and other working conditions.

The application discloses a food full-link quality deterioration tracing method and system, a medium and a product, and relates to the technical field of food quality tracing.The method is implemented, and a sensory description label in consumer feedback information is extracted by a tracing system; with the aid of a preset food quality knowledge graph, accurate mapping of subjective sensory information and objective physical and chemical indexes is realized, and the problem that subjective feedback and objective data are disconnected in a traditional tracing system is solved.The tracing system carries out dynamic deduction on food full-link monitoring data through a preset quality deterioration dynamics model, and upgrades food quality deterioration from static threshold judgment to dynamic numerical evolution track analysis, so that the cumulative deterioration effect of each circulation link can be quantified.The tracing system screens food quality deterioration responsibility links based on average deterioration rate and link deterioration increment, traces deterioration inducement of the responsibility links in combination with the preset food quality knowledge graph, accurately defines the deterioration responsibility and traces the reasons, and improves the tracing efficiency and accuracy.

This invention discloses a method for screening key neurotoxic substances in food raw materials and their products using a *C. elegans* model combined with metabolomics. Food samples are processed to prepare a stock solution, which is then used to cultivate *C. elegans*. The sample exhibiting the greatest neurotoxicity to the nematodes is identified by analyzing the number of *C. elegans* movements and neuronal fluorescence images. Subsequently, key neurotoxic substances in food are systematically screened using a combination of non-targeted liquid chromatography-tandem mass spectrometry (LC-MS / MS) and a metabolomics platform. This application establishes a novel method for screening neurotoxic substances by combining nematode activity with non-targeted LC-MS / MS determination and a non-targeted metabolic platform, clarifying key neurotoxic substances in food and providing a theoretical basis for food quality control and high-quality development.

This invention discloses a device and its application method for food quality testing based on air-coupled ultrasound technology, relating to the field of fruit and vegetable quality testing technology. The device includes a base plate with two opposing detection mechanisms slidably mounted on it along the Y-axis, and a placement platform between the mechanisms. The placement platform is mounted on a horizontal moving mechanism and moves up and down along the Z-axis with the vertical moving mechanism, enabling sample adjustment in the X and Z-axis directions. The detection mechanisms hold the ultrasonic transducer using a four-jaw chuck. Utilizing the independent adjustment characteristics of the four jaws of the chuck, combined with the A-scan waveform fed back from the ultrasonic pulse transceiver, precise coaxial alignment of the acoustic centers of the transmitting and receiving probes is achieved. This invention effectively solves the problems of large mechanical vibration, difficulty in aligning the acoustic center of the probe, and difficulty in performing repeatable grid scanning in existing devices, providing a stable and reliable hardware platform for texture evaluation and internal structure imaging of fruits, vegetables, and other foods.

This invention provides a machine vision recognition method and system for commercially available frozen mutton slices adulterated with other meats, relating to the fields of food quality authenticity detection and computer vision technology. The invention acquires images of frozen mutton slices under standardized visible light imaging conditions, and obtains a preprocessed image set through unified resolution, normalization, circular region of interest extraction, and data augmentation. It constructs color matrix features in RGB, HSV, and Lab color spaces and generates five texture features from gray-level co-occurrence matrices, and extracts principal component features with a cumulative contribution rate exceeding 99% through principal component analysis. A random forest model is trained based on original-cut, conditioned, and reconstituted mutton slice samples to classify and identify the mutton slices to be tested. This invention achieves rapid, stable, and high-precision identification of frozen mutton slices adulterated with foreign meat and meat products under standardized illumination conditions.

The application provides a beef full-chain traceability and quality evaluation method and system based on identification sensing, relates to the technical field of intelligent breeding and food quality traceability, and solves the technical problem that the existing technology cannot realize multi-source data fusion analysis and cross-stage quality mapping in the whole breeding process. The method specifically comprises: acquiring multi-source data of cattle; judging the behavior state of the cattle by calculating the activity intensity feature based on the behavior data; estimating the core temperature of the cattle based on the body surface temperature, activity intensity feature and temperature and humidity; calculating the animal welfare index based on the core temperature, activity intensity feature and environmental data; obtaining the fat content and protein content of the beef sample through Raman spectrum detection, and constructing the mapping relationship between the animal welfare index and the fat content and protein content; obtaining the meat quality evaluation index by weighted summation of the fat content and protein content, generating beef product full-link traceability information and visualizing the information. The application is used for beef quality traceability.

This invention discloses a quality and safety control system applicable to wheatgrass powder processing, specifically relating to the field of food quality control technology. It involves acquiring process traceability information to trace related batches that share equipment, containers, or are processed in adjacent time periods with the target batch, and generating a cross-contact candidate set based on the clearing interval relationship. The system extracts the test results of the corresponding inspection items in the cross-contact candidate set at the preceding, intermediate, and final inspection processes, and calculates a threshold proximity change sequence according to the process position. Based on the threshold proximity change sequence, it compares the deviation direction, deviation continuity, and batch-to-batch synchronicity of the same inspection item across processes to generate a detection matrix deviation marker set. Based on the cross-contact candidate set and the detection matrix deviation marker set, it matches the target batch with the corresponding review process, review item, and review sequence, calls the re-inspection results of the corresponding batch under the corresponding review process to perform a consistency judgment with the original inspection results, and outputs batch release judgment data.

The utility model discloses a kind of whip mixing stick structure and chopper, to provide a structure with the function of stirring and whipping, reduce the number of kitchen appliances, save space and cost.The structure includes stirring rod, its one end is equipped with transmission part, at least two paddles are distributed equidistantly along circumference at the other end, and at least two first whipping leaves are arranged on the side of paddle away from transmission part, and the end of at least two first whipping leaves is coplanar and does not protrude from the other end of stirring rod.In whipping operation, stirring rod drives paddle to rotate, first whipping leaf can contact with food material in a specific way, efficiently air is rolled into food material, increase volume and bulkiness, realize whipping function.When processing dough, paddle increases contact area with dough, applies greater stirring intensity, and paddle and first whipping leaf synergistically act, fully knead and extrude dough, help dough to form quickly, make internal organization more uniform, improve fermentation effect and final food quality.

This invention discloses an artificial intelligence-based method for detecting flavor components in plant-based beverages, belonging to the field of intelligent food quality detection technology. The method utilizes an FPGA-based hardware synchronous triggering circuit to achieve microsecond-level synchronous data acquisition from hyperspectral, electronic nose, and near-infrared sensors; employs a two-level attention network including modal credibility assessment and cross-modal interaction to adaptively and deeply fuse multi-source data; utilizes an endogenous interpretable multi-task model incorporating an attention-guided loss function to simultaneously output component concentrations, sensory scores, and flavor contribution heatmaps traceable to the original signal features; finally, by querying a flavor knowledge graph and solving a multi-objective optimization problem, a precise formulation control scheme is generated. This invention achieves a closed-loop process from precise perception and mechanism analysis to intelligent decision-making, solving the core problems of existing technologies such as one-sided detection, black-box models, and disconnect from production.

The present application relates to the technical field of food aging control, and particularly relates to a brewing food aging process dynamic control system based on multi-source data analysis, which comprises an aging central control management center, an aging mixed perception module, a deviation parameter positioning module, an instruction intelligent management module, an instruction conflict detection module, a device matching and replacement module and a control execution module; the present application realizes real-time collection of environmental parameters and food state parameters, construction of a multi-dimensional aging state feature vector, quality index prediction and process window correction by using a mixed intelligent model, quality deviation evaluation, deviation parameter positioning, multi-level instruction correction and conflict detection, and intelligent matching of execution devices, and realizes dynamic closed-loop control of the whole aging process, so as to solve the problems of single control data, static regulation, response lag, instruction conflict and the like in traditional aging control, and significantly improve the brewing food quality stability and production intelligent level.

This invention discloses a method for preparing a highly antioxidant, color-changing, intelligent active food preservation film containing bilberry anthocyanins, belonging to the field of food preservation technology. An ACNs-CHC / CMC-WPI nanocomposite is constructed through the encapsulation of chitosan hydrochloride (CHC), carboxymethyl chitosan (CMC), and whey protein isolate (WPI). Using corn starch, chitosan, and 30 wt% glycerol as a base material, the anthocyanin-loaded nanocomposite is introduced as a functional component and formed on the surface of an acrylic sheet via solution casting. This food preservation film exhibits excellent mechanical properties and effectively inhibits spoilage and the proliferation of pathogenic bacteria in high-protein aquatic foods (such as white shrimp), reduces the formation rate of biogenic amines, and significantly slows down the deterioration process of food quality. Furthermore, the surface color of the film changes with the pH value of the target meat, providing a visual monitoring method for food freshness and can also be used for rapid detection of food freshness.

The present application relates to the technical field of food production, and discloses a high-yield white dried bean preparation method, which comprises the following steps: soaking yellow beans to control the moisture content at 58-62%, multi-stage and multi-time grinding of the yellow beans by a grinding wheel and a colloid mill, fine filtration by a grading filter screen, 75-85 DEG C compounding and adding of salt and gypsum-magnesium chloride compound calcium coagulant after temperature control and boiling of the slurry, brain breaking, quantitative pressing and forming to obtain the finished product. The present application improves the protein hydration capacity and the product yield by adding an appropriate amount of salt, and optimizes the gel density by using the calcium coagulant. If no salt or too little salt is added, the yield of the white dried bean is significantly reduced. If the salt exceeds the standard, the yield is increased, but the gel hardness and chewiness are greatly deteriorated. The present application has high raw material utilization rate, the finished product has a moisture content of 50-60%, uniform and compact texture, and takes into account the product yield and food quality, and is suitable for the industrialized and standardized production of white dried bean.

This application relates to the fields of food processing and negative entropy technology, and in particular discloses a food processing method based on negative entropy input to improve food quality and endow it with negative entropy functionality. The method includes: selecting food raw materials containing negative entropy energy or food raw materials meeting preset high-quality conditions; performing negative entropy pre-treatment on the selected food raw materials; placing the pre-treated food raw materials in a negative entropy space chamber, and having the negative entropy space chamber artificially process the food raw materials according to the corresponding space chamber parameters of the food raw materials through a negative entropy input device; further processing the food raw materials after the negative entropy treatment to prepare pre-packaged negative entropy food; and packaging and storing the pre-packaged negative entropy food.

The application discloses a royal jelly quality evaluation method based on bacteriostatic activity, and belongs to the technical field of bioengineering and food quality evaluation. The method evaluates the quality of royal jelly by determining the bacteriostatic activity of the royal jelly. Specifically, the royal jelly to be measured is diluted to 10% volume concentration, then the bacteriostatic activity of the diluted royal jelly on indicator bacteria is determined by adopting a filter paper method, and the quality grade of the royal jelly to be measured is determined according to the bacteriostatic ring diameter. The quality of the royal jelly is evaluated by determining the bacteriostatic activity of the royal jelly, the influence of water content, 10-HDA and freshness on the quality of the royal jelly is considered in principle, the method has the characteristics of simple operation and intuitive evaluation, and is easy to popularize and apply, thereby laying an important foundation for the quality detection technology of royal jelly.

This invention belongs to the field of computer vision and food quality inspection technology, and discloses a method and system for segmenting and extracting parameters of cross-sectional quality features of strong-aroma baijiu (a type of Chinese liquor) based on computer vision. The invention acquires cross-sectional images of baijiu through an image acquisition module, performs multi-category pixel-level segmentation after preprocessing, and obtains the main body of the baijiu cross-section, the fire ring, cracks, and areas of bacterial contamination. Further, it calculates parameters such as the proportion of bacterial contamination area, the thickness of the outer layer, and the total length of cracks, realizing automated quantitative analysis of the baijiu cross-sectional quality. This transforms the traditional qualitative description of baijiu cross-sectional quality into a quantifiable analysis, which is beneficial for standardizing and comparing quality evaluation results, reducing the reliance on experience in manual evaluation, and improving the objectivity and consistency of quality evaluation. This invention is easily integrated with existing baijiu production and testing processes, and is applicable to the quality inspection and quality control of strong-aroma baijiu baijiu, possessing good engineering application value and promising prospects for promotion.

This invention discloses a method for screening key lipids during buckwheat storage based on lipidomics and machine learning, belonging to the field of food quality detection and metabolic biomarker screening technology. The method includes: collecting buckwheat samples under different storage conditions; obtaining volatile compound data through GC-MS analysis; acquiring lipidomics data of the buckwheat samples using lipidomics analysis; measuring quality-related indicators of the buckwheat samples; preprocessing the volatile compound data and lipidomics data; constructing a LASSO regression model to extract lipid molecules with non-zero coefficients as the first candidate set of key lipids; constructing a random forest regression model to calculate the importance score of each lipid molecule; and evaluating the predictive performance of key lipid molecules on the changing trends of marker volatile compounds. This invention is the first to combine LASSO regression and random forest regression for screening key lipids during buckwheat storage, overcoming the limitations of single methods, resulting in more scientific and reliable screening results, and providing a new method for revealing the molecular mechanism of buckwheat storage quality formation.

The present application belongs to the technical field of aquatic feed, and discloses a special feed for Eriocheir sinensis breeding and a preparation method thereof. The raw materials of the feed include fish meal, soybean meal, corn meal, wheat meal, shrimp meal, spirulina powder, black soldier fly larvae powder, yeast powder, bile acid, chitosan, calcium dihydrogen phosphate, choline chloride, vitamin C ester, ferrous sulfate and zinc sulfate. The preparation method includes key steps such as raw material ultrafine grinding, grading mixing, liquid conditioning, ring die granulation, post-curing drying and surface spraying of flavor attractant. The present application realizes the synergistic effect among components through the precise compounding of various conventional and functional raw materials and the targeted processing technology. When the feed is applied to the breeding of Eriocheir sinensis, the growth rate, feed conversion rate, immunity and food quality of the finished crab can be significantly improved, and the water pollution in the breeding process can be effectively reduced, so that the breeding goal of health, high efficiency and ecology is achieved.

This utility model relates to the field of food processing technology and discloses a cooling device for yam processing, including a blanching and cooling box. An isolation plate is fixedly installed inside the blanching and cooling box. A blanching area is located on the left side of the isolation plate, and a cooling area is located on the right side. A movable plate and a driving assembly for driving the movable plate to rise, fall, and slide left and right are movably arranged above the blanching and cooling box. A perforated box is detachably installed at the bottom of the movable plate. A rocking component for driving the perforated box to move left and right is also provided on the movable plate. The rocking component includes a first motor installed at the bottom of the movable plate, and a turntable rotatably connected to the top of the movable plate is installed at the output end of the first motor. This utility model has the following advantages and effects: integrated automated blanching and cooling, reducing manual labor, improving processing efficiency, and enhancing food quality.

The application provides a torulopsis pullulans engineering strain and a construction method and application thereof, and belongs to the field of microorganisms and food biotechnology. The application provides a torulopsis pullulans DL-XKX01 engineering strain with high ergothioneine production capacity. The RNA interference technology is used to inhibit the carotenoid synthesis pathway which competes with ergothioneine for substrates, so as to improve the ergothioneine production capacity. The ergothioneine level of the torulopsis pullulans DL-XKX01 provided by the application can reach 116.24+ / -4.33 mg / L in a flask fermentation, and can reach 858.18+ / -5.23 mg / L in a fermenter. The torulopsis pullulans DL-XKX01 can be used to improve the ergothioneine content in fermented food and improve the food quality, and has a good industrial application prospect.

The invention relates to a quality inspection method and system for a food production line, and relates to the field of food quality inspection, and the method comprises the steps: obtaining first temperatures, colors and images of a plurality of regions on each cake blank in a detection region, estimating a second temperature of each cake blank in each region based on the first temperature of each region, determining pore characteristics of the surface of each region based on the image of each region, and determining a first quality score of each region based on the pore characteristics, determining a second quality score of each area on each cake blank based on the first temperature, the second temperature and the color of each area, and determining a total quality score of each cake blank based on the first quality score and the second quality score of each area. According to the invention, the baking quality of the cake blank can be tested more carefully and accurately.

The application provides a rice product raw material quality prediction device and application, and relates to the technical field of food quality detection and control. The method first divides rice product raw materials into several groups according to weight, extracts equal-weight raw materials from each group as detection samples, and uses a Japanese Sakuradake particle evaluator to detect cracks, yellowing and insect-damaged particles in the samples and weigh them. At the same time, the samples are ground into three equal parts, and the Kjeldahl method, oven drying method and iodine colorimetric method are used to determine the contents of protein, moisture and amylose in the samples, respectively. The infrared spectroscopy imaging technology is used to record the absorbance of the samples at a specific waveband, and a prediction model of the contents of protein, moisture and amylose is established based on the partial least squares method. According to different evaluation standards, the limitations of traditional single-index detection are avoided, and the stable high quality of products in terms of taste, nutritional value, appearance and shelf life is ensured.

This technology improves the accuracy of predicting food quality values. [Solution] The prediction method includes the steps of: acquiring a plurality of analytical parameters that indicate the analysis results of the food to be predicted obtained by a taste sensor; and inputting the acquired plurality of analytical parameters to a prediction model to obtain a food evaluation value that quantifies one of the senses of taste, texture, and smell of the food. The analytical parameters obtained by the taste sensor are obtained based on the sensor intensity at multiple time points measured between the start of measurement and the end of measurement, and include at least one of the following: intensity before the end of measurement, maximum intensity, intensity at a predetermined ratio to the maximum intensity, time to reach the maximum intensity, time to reach the intensity at a predetermined ratio to the maximum intensity, duration for which the intensity is equal to or greater than a predetermined ratio to the maximum intensity, area determined by the intensity over a predetermined period, and the slope of the line connecting the intensity at the first time point and the intensity at the second time point.

This invention provides a food inspection method, equipment, and medium based on industrial big data. By deploying sensors on the production line and the enterprise information system, it collects and stores multi-source industrial big data in real time. The collected multi-source industrial big data is preprocessed, and a deep autoencoder model is trained using historical normal batch datasets to determine the dynamic reconstruction error threshold for food quality characteristics. During online detection, the real-time data stream is input into the deep autoencoder model to calculate the reconstruction error. If the error exceeds the threshold, an early warning is triggered, and the feature variable with the highest contribution rate is located. Using the located feature variable with the highest contribution rate, combined with association rule mining, suspicious risk sources are output. This invention achieves reduced false alarm rates and improved detection sensitivity by generating a dedicated dynamic threshold, locating abnormal contribution rates, and then combining association rule mining to trace risk sources, thus achieving closed-loop real-time quality control from early warning triggering to risk source output.

The application discloses a kind of detection food aldehyde flavor substance perception gas sensitive sensing electrode and its preparation method and application, it is related to gas sensitive sensing and food detection technical field, to solve the technical problem of low sensitivity, poor selectivity and insufficient stability of existing gas sensitive electrode to food aldehyde flavor substance perception.The application includes: (S1) preparation Co 2+ @ZIF-8 precursor;(S2) pyrolysis conversion into nanocrystalline composite material;(S3) MXene-NH2, with carboxylated composite material, form complex by amidation reaction;(S4) the complex is heated first, then keep warm, finally annealing, obtain ternary composite sensitive material;(S5) ternary composite sensitive material is coated on interdigital electrode, after drying, it is obtained.The gas sensitive sensing electrode obtained by the application is used for high sensitivity, high selectivity perception of aldehyde flavor substance in food, and is suitable for food quality and safety monitoring and flavor evaluation analysis.

This application provides a method and system for quality monitoring of Cordyceps militaris fermented beverages based on image recognition, belonging to the field of food quality monitoring technology. By collecting dynamic change data on temperature, pH value, and dissolved oxygen concentration during the fermentation process of Cordyceps militaris, and establishing a dynamic benchmark model, the current fermentation state can be determined in real time. Simultaneously, polarized structured light is used to penetrate the bottled beverage and acquire images to generate microscopic optical characteristic parameters of the beverage's interior. Based on this, the detection sensitivity of the microscopic optical characteristic parameters is dynamically adjusted according to the current fermentation state, and the dynamic benchmark model and microscopic optical characteristic parameters are integrated to calculate a potential quality risk index, thereby assessing the long-term quality risk of the beverage. This application can effectively identify potential quality problems caused by subtle process fluctuations during fermentation, thus preventing potentially hazardous products from entering the market and significantly improving the quality control level of Cordyceps militaris fermented beverages.