461 results about "Food sector" patented technology

The invention relates to a method for manufacturing novel composite spice in the food industry technical field. The method adopts the means of effectively preserving components to thin the spice which is then manufactured into shapes such as granules, slices, blocks, balls, ellipses, cylinders, triangles, prisms and so on; and the components are preserved as possible during the preparation process, the shelf life and the use period of the spice through the method, thereby the integrity and the maximization of the 'original' flavor are achieved. The method adopts the 'complete method technique' to achieve the aim of making the best use of things. The method utilizes spice resource to the maximum degree, and has great significance on improving the added value of spice agricultural products,the product quality, and the standardization and industrialization degree and reducing the resource waste.

The present invention uses market research data to access nutrient intakes of a population. Dietary collection using 24-hour recall generally does not reflect a pattern of “usual” intake behavior for a population group. To determine the impact of food consumption patterns on nutrient intake, a unique methodology using 14-day food diary was developed. The food industry has traditionally used detailed food records to track the consumption of specific branded food items and monitor the growth of food categories, but some of the most valuable databases available concerning longer-term (e.g., 14-day) food intake do not record portion size on an individual consumption basis. Other databases based on shorter-term (24-hour recall) survey periods record portion sizes but are not very representative of eating habits. The preferred exemplary embodiment integrates two such databases with a third data set providing detailed nutrient information for each of a wide variety of foods consumed to provide a combined database for processing nutrient intake reports using statistical analysis. This flexible system allows the user to categorize the population based on “usual” consumption of food categories, specific foods and / or specific brands of foods and determine dietary differences versus their “non-using” counterparts.

Natural pressure conduction heating (natural pressure cooker, rice steamed bun cooker, pressure rice cooker) wherein natural pressure conduction heating is a heating method for food. It belongs to the technical field of food cooking. (Natural pressure cooker, electric rice steamed bun pot, pressure electric rice cooker) are pots and electric rice cookers provided by this heating method, belonging to the field of food cooking equipment. It relates to the following as a whole: 1. A pot and an electric rice cooker that use the pot-in-pot to form pressure conduction heating naturally. 2. A pot utilizing a natural pressure relief ball and a sealed pot cover to form pressure. The natural pressure cooker is to block the steam outlet hole of the pot cover with a naturally movable pressure relief ball, and the pressure is set by its proportioning. The steamed rice cooker and the pressure rice cooker use the pot in the pot, and the non-porous steamer naturally forms pressure and conducts heat to make delicious, delicious and nutritious meals. Among them, multi-layer sealing repeatedly produces energy efficiency, so that the energy saving efficiency is more than three times.

A thermally insulated pallet shipper is provided for use in any industry where temperature sensitive products are shipped, including the pharmaceutical, hospital and food industries, particularly for shipping payloads by air. The pallet shipper is made from just four individual foam molded structures: a base, a first corner structure, a second corner structure and a lid.

An automatic manipulator, such as a multiaxial industrial robot, with a carrying component structure (support structure) for transmitting forces between individual members of the automatic manipulator. The entire support structure is formed from a material that is inert with respect to external effects, such as moisture or the like. The material of the support structure may be, in particular, a material that is suitable for use in contact with foods, such as stainless steel, so that the automatic manipulator according to the present invention can be used reliably and without additional costly protective measures in environments in which there is a risk for contamination, such as in the food industry.

The invention provides flavoring with beef flavor and a preparation method thereof. The flavoring is prepared from pure beef powder, refined butter, a yeast extract, hydrolyzed vegetable protein, bovine ossein, disodium 5'-ribonucleotide, salt, white sugar, glucose, dahurian angelica root powder, ginger powder, black pepper powder, white pepper powder, garlic powder, onion powder, tsaoko fruit powder, kaempferia galamga powder, anise powder, groud cinnamon, nutmeg seed powder, disodium 5'-inosinate, monosodium glutamate, maltodextrin and an anticaking agent. The flavoring with beef flavor prepared by mixing, heating, drying and crushing the above mentioned raw materials has rich meat flavor, natural and comfortable taste and a strong cooking property, is convenient to store, carry and utilize, is especially applicable as flavoring in the food industries of instant noodles, bibimbap, food and drink, leisure food and the like, and has the advantages of simple preparation, natural and rich flavor, high quality of a finished product, low production cost, etc.

The present invention relates generally to a tissue preparation including tissue cells and extracts thereof useful for promoting or facilitating the growth, development and differentiation of cells and tissues. More particularly, the present invention provides muscle-derived material comprising intact or extracted extracellular matrix and / or cells as well as cytokines, growth factors and other components. The muscle preparations of the present invention resemble basement membrane and are derived from cellular-based material. The muscle preparation may be used in vitro or in vivo as inter alia, a cellular scaffold in various tissue engineering applications and in other cell culture systems for nurturing and enriching a range of cell types including, but not limited to, precursor and stem cells such as pre-adipogenic cells. The muscle preparation is also useful as a base for creams, such as in the cosmetic and topical therapeutic industries and as a matrix or additive in the food industry.

The present invention relates to a lipasegenic bacterium, its screening method and its industrial application. Said strain is a rhizopchin obtained by separating Chinese daqu liquor, its name is Rhizopus chinensis CCTCC M201021. Its screening method includes the following steps: taking daqu liquor sample or unstrained spirits, diluting and coating on plate, slant culture, shake-flask culture, centrifugal separation, injecting supernatant fluid into preliminary screen plate hole, selecting bacterium with larger transparent ring and / or fluorescent ring to make shake-flask fermentation and rescreening, freeze-drying thallus so as to obtian whole cell rhizopchin lipase enzyme preparation. It can be used for conversion synthesis of aromatic ester in orgnaic phase.

The invention discloses low temperature xylosidase HJ14GH43 and a salt-tolerant mutant thereof. The amino acid sequence of the xylosidase is as shown in SEQ ID No.1, and the nucleotide sequence of a xylosidase gene hJ14GH43 for coding xylosidase HJ14GH43 is as shown in SEQ ID No.2; the amino acid sequence of the salt-tolerant mutant is as shown in SEQ ID No.3. The optimum pH of xylosidase HJ14GH43 is 7.0, and the optimum temperature is 25 DEG C. According to the low temperature xylosidase HJ14GH43 and the salt-tolerant mutant thereof, site-directed mutation is conducted on the basis of xylosidase HJ14GH43, valine at the 322 locus is mutated to be aspartic acid, the mutant V322D is obtained, and the activity and stability of the mutant V322D in NaCl are both improved. The HJ14GH43 and the salt-tolerant mutant thereof can be applied to food industries and aquatic feed.

The invention discloses an integrated waste water handler of integrated disposing organic, inorganic and biochemical waste water, which comprises the following steps: including central processing unit, pharmaceutical box, balancing tank and waste water disposal tank; connecting integrated reaction tank, desilter, oxidizing tank and activated char biological filter with fore-and-aft order; compositing wastewater disposing tank; collecting waste water into balancing tank; leading through integrated reaction tank, desilter, oxidizing tank and activated char biological filter; reaching effect of disposing integrated waste water. This invention can be used to hospital, quarantine station, laboratory, disease control center, chemical plant and food service industry.

The invention relates to a formulation for milk pulverous flavor and a preparation method thereof. The flavor mainly comprises powdered glucose, ethyl maltol, gamma-Nonanolactone, delta dodecalactone, vanillin, ethyl vanillin, ethyl caprylate, gamma-Heptalactone and other components, and has sterling full-bodied roast powdered milk aroma, delicious mouthfeel and pure flavor. In addition, the flavor has the advantages of high temperature resistance, long flavor lasting time and so on. The formulation and the preparation method are widely applied to food industry, and ensure that products keep sterling natural milk flavor.

The invention relates to the field of foods, in particular relates to the filed of heath care foods, and more in particular relates to a tea drink. According to the blank of blood pressure and blood fat reducing tea in the current food industry, and in particular to the blank of the blood pressure and blood fat reducing tea that can replace drugs, the invention discloses a tea drink. Based on green tea, the traditional Chinese medicine components that reduce blood pressure and blood fat are added in formation of the green tea, so that the original tea form of the green tea is retained and the taste after brewing is retained as well. The tea drink can gradually replace drugs in later attack and does not need to add a taste conditioning agent, so the tea drink is suitable for being drunk by diabetics.

A member accessible information system for managing member information, and selectively providing member information to individual members. The members, typically belong to a common industry, such as the food industry and connect through remotely connected networked computers, such as over the Internet. Members may be food industry members include suppliers, manufacturers and customers, each accessing information supplied by members and maintained by the system. Members may search through previously authorized member provided information. The system includes a central storage which may be located on a database server and which stores product information, e.g., food product information and specifications. Members access the system through a web server. A security policy server verifies what product information and which specifications are to be available to each member. Specifications may be stored centrally or, distributed to member locations. An app server stores and selectively executes applications used by members. User security profiles are stored on and managed by a policy server. Each member's security profile indicate the level of authorization of the corresponding member. A personalization server may be included to record user member characteristics, i.e., content viewed by the member, and personalizes content to subsequently automatically make similar content available to the member. An ad server may be included to schedule, serve and track advertising content provided to members. Orders may be generated and placed automatically. Member use may be tracked to generate member bills automatically and bill individual members.

The invention relates to the technology in the field of food and beverage processing, in particular to preparation of an egg and milk essence substrate by using a dual enzymatic method in cooperation with the mailard reaction; and the prepared egg and milk essence substrate can be widely applied to various food industries. The method comprises the following steps of: hydrolyzing natural cream by using lipase and subjecting dried egg yolk to enzymolysis by using protease; mixing a hydrolysis product and an enzymolysis product based on a certain ratio, homogenizing by a homogenizer, and obtain a homogenous emulsification system by using the monoglyceride and lecithin in a mixture per se as emulsifiers; then adding reducing sugar-xylose and amino acid-methionine for producing the egg characteristic flavor, mixing to reach a uniform state, directly heating to 105-110 DEG C, reacting for 1-3 hours; and performing the mailard reaction and enzyme deactivation at the same time. A final product has the flavor mixture of free fatty acid, lactone, methyl ketone, alcohol, aldehyde, black-like essence with antioxidant activity and the like, wherein the free fatty acid is obtained through hydrolyzing the fat, the lactone, methyl ketone, alcohol and aldehyde are obtained through heating the fat, and the black-like essence is generated by the mailard reaction; and thus, the product has an intense egg and milk flavor.

The invention relates to a grain security source-tracing and motivating method and system based on a block chain. A grain storage enterprise which collects grains can accurately know the grain originsource; purchasers can be motivated by honest operation, and can get the credit rating recognized by all parties, so as to receive better grains; farmers can get certain market feedback and bonuses tobe encouraged to hand in grains quickly and well, find reputable purchasers to sell grains, constantly improve planting technology, and select better varieties; regulators and end users can use the product source-tracing function to query the specific collection, storage and transfer process of grain raw materials; grain production enterprises can obtain complete grain circulation data to improvemarket competitiveness; and for the food sector, tokens can be rewarded to maximize the economic benefits of the subsidies by doubling the effectiveness of the relevant food subsidies.

The invention relates to a burr-proof thermoplastic polyurethane elastic body conveying belt for food industry, which has the total thickness being 1.2 to 1.5mm and sequentially comprises a covering surface layer, surface layer fabrics, a pasting layer and bottom layer fabrics from top to bottom, wherein the fabrics are respectively formed by two warp yarns and one weft yarn through plain interweaving, in addition, the bottom layer fabrics are soaked with polyurethane (PU) glue water, and both the covering surface layer and the pasting layer are made of thermoplastic polyurethane (TPU). A manufacture method comprises the following steps that: the surface layer fabrics and the bottom layer fabrics are formed, so the fabric surface temperature reaches 180 to 190 DEG C, the front side and the back side of the surface layer fabrics are subject to prime coating by aqueous polyurethane glue water, and then, the surface layer fabrics are placed into a baking oven to be dried; the bottom layer fabrics are soaked into a soaking tank of the aqueous polyurethane glue water, are rolled by an anilox roller and are placed into the baking oven to be dried; the surface layer fabrics and the bottom layer fabrics are calendered and pasted; and a TPU covering surface layer is calendered on the surface of a semi-finished product. The burr-proof thermoplastic polyurethane elastic body conveying belt and the manufacture method have the advantages that periphery burrs are prevented from being mixed into food in the food conveying process, the food pollution is reduced, the burrs are reduced, the damage to two sides of the conveying belt is reduced, the post hemming tidying is not needed, and the production efficiency is improved.

The invention relates to a mashed potatoes and relative production, wherein it comprises that using the potatoes, to be boiled, skin remove, dried, and broken into potato powder; adding chickens' extract, plant oil, iodized salt, dried onion, dried particles, to be mixed; packing into package box; when eating, opening the package, adding boiled water, eating after 3-5mins; the particles are chicken, beef, pork, tomato, bread, and dry bean curd. The invention has high nourishment content.

The invention provides a method for detecting the content of tetrabromobisphenol A, decabromodiphenyl ether and hexabromocyclododecane brominated flame retardants in an aquatic product. The method is characterized by comprising the following steps that the content of the tetrabromobisphenol A, decabromodiphenyl ether and hexabromocyclododecane brominated flame retardants in the aquatic product is measured by establishing accelerated solvent extraction-fast liquid chromatography-tandem mass spectrometry, an aquatic product sample needing to be detected is separated through a C18 chromatographic column, gradient elution is conducted by taking water and methyl alcohol as mobile phases, detection is conducted in a mass spectrum multi-reaction monitoring mode, the matrix standard is corrected, quantitative determination is conducted through an external standard method, and confirmation is conducted. The detection method has the advantages that operation is easy and convenient, and detection is fast and accurate; by establishing the method for simultaneously detecting the tetrabromobisphenol A, decabromodiphenyl ether and hexabromocyclododecane brominated flame retardants in the aquatic product, physical health and life safety of consumers are guaranteed, a great practical significance is achieved for promoting sustainable and healthy development of aquatic product processing industry, and a beneficial technical reserve is provided for a food industry supervision department and a detection mechanism.

The invention discloses a food-grade EPDM pressure filter plate and manufacturing method thereof. The pressure filter plate adopts the EPDM as the major raw material, which is the high-purity white or colorless EPDM raw rubber that is synthesized by adopting the solution polymerization method, wherein, the ENB content of a third monomer is 4 to 6 percent; and the content of ethylene is 50 to 55 percent. The manufacturing method is that the raw materials are firstly mixed according to the mixing ratio by the parts at weight, the conventional ethylene-propylene rubber mixing process is adopted for preparing the mixed rubber, the mixed rubber is heat bodying on a mixing roll machine and then sheet making to obtain rubber sheets and rubber strips, then a rubber material middle temperature upper mold gradually increases the temperature and the pressure for stamping and pressure keeping, and a flat vulcanizing machine is adopted for vulcanization, so as to obtain the food-grade EPDM pressure filter plate. The pressure filter plate of the invention can be applied in the pressure filters of the food industry, thereby meeting the food hygienic standard requirements and having good product elasticity, heat resistance, anti-aging property and long service life.

The invention discloses a method for extracting sweet buckwheat dietary fibers, which comprises an enzyme method and an alkaline method for extracting the dietary fibers in kernels and shells of the sweet buckwheat and makes the visual color of the obtained dietary fibers more acceptable by people and improves the application value of the dietary fibers by the decoloring and modification treatments. Currently, most processing residues of the buckwheat are generally abandoned or put away cheaply so as to cause the waste of a large amount of buckwheat resource. The invention adopts different methods to extract and carry out decoloring treatment to prepare the sweet buckwheat dietary fibers with higher activity and few hazardous substance residuals, applies the prepared buckwheat dietary fibers to the food industry, and applies the prepared buckwheat dietary fibers into other fields by modification. The invention can solve the technical problems of extraction, decoloring, modification and the like of the sweet buckwheat dietary fibers, can improve the competitive advantage of the economy of the buckwheat production place, realizes the industrialization development and utilization of the sweet buckwheat dietary fibers, and promotes the economy development of the buckwheat production place.

The invention relates to a mold release agent for demolding various bakeware, molds, steel strips and other appliances used in the food industry and a preparation method thereof. The mold release agent contains grease, a wax and an emulsifier, wherein the wax is selected from rice bran wax, soy wax and sunflower seed wax. The method for preparing the mold release agent comprises the process stepsof first rapid cooling and then annealing. The mold release agent is uniform in the storage process, does not settle, and has excellent model release performance. The invention also relates to a method for producing baked food by using the mold release agent.

The present invention discloses a nanoscale docosahexaenoic acid emulsion and a preparation method thereof. The nanoscale docosahexaenoic acid emulsion comprises the following materials: 150 g to 500 g of docosahexaenoic acid as a core material, 0.1 g to 20 g of an antioxidant, 150 g to 200 g of a wall material, 75 g to 350 g of a stabilizer, 3 g to 100 g of a dispersing agent, 50 g to 150 g of an emulsifier, and up to 1000 g with water. The emulsion prepared in the present invention is an O / W type, and is principally prepared by mixing the docosahexaenoic acid oil, the emulsifier, the stabilizer, the wall material, an ionic dispersing agent and the water at a certain ratio, carrying out emulsifying, embedding, shearing and high pressure homogenizing, and finally getting an emulsion in which more than 80% of emulsified oil droplets have particle sizes of less than 100 nm, and have a normal distribution and a stable state. The present invention provides a docosahexaenoic acid emulsion formulation which can be dispersed in cold water, has good stability, and is stable to light, heat and oxygen. The nanoscale docosahexaenoic acid emulsion can be easily applied to industries of dairy, beverage, food, functional food, cosmetics and other related industries.

The present invention provides a production technology of fructus momordicae concentrated juice by waste liquid discharged from adsorption resin columns of momordica glycosides. The production technology comprises the following steps: adsorption resin material feeding waste liquid in production processes of fresh fructus momordicae taking, ceramic membrane microfiltration clarifying, anion resin pH adjusting, reverse osmosis membrane concentrating, low temperature cooling, ceramic membrane microfiltration clarifying, vacuum decompression concentration paste preparing, sterilizing, vacuum packaging and fructus momordicae concentrated juice obtaining. Advantages are as follows: (1) the produced fructus momordicae concentrated juice retains the flavor and nutrient composition of the fructus momordicae, is almost colorless and extremely excellent in taste, can be widely used in food industry, drink industry and pharmaceuticals industry, and the production technology turns waste into treasure and improves the added value of the fructus momordicae; (2) the production technology reduces COD and BOD in the waste liquid, greatly reduces the treatment pressure of sewage treatment stations, and is environmentally friendly; and (3) the production technology is simple, high in automation degree, high in efficiency, and stable and reliable.

The invention belongs to the field of food, in particular belongs to the field of pickles in the food industry and in particular provides a microbial fermentation agent capable of being used for continuously fermenting pickles in multiple batches. Main microbes in Sichuan old saline water pickles are determined to be lactobacilluspentosus, lactobacillus brevis and kazachstaniae xigua through study by various advanced means, such as traditional separation and purification, molecular identification, high throughput measurement and quantitative PCR, and have a content ratio of 10 to 1 to 1. 1 / 10000-5 / 10000 of the microbes are added when the pickles are made. The microbial fermentation agent has the positive effects that compared with pickle fermentation agents (single strains) of the same kind, the microbial fermentation agent has the closer fermentation flavor to natural fermentation; and a stable fermentation system (equivalent to the pickle mother water) can be formed only by adding the fermentation agent when the pickles are made for the first time and can be used for continuously making at least 20 batches of pickles.

The automatic dosing feeder applies to power industry, architecture and food industry for automatic dosing and batching. It has bearing base under the shell with main shaft inside the bearing base, hoppers on the shell, with the top of the main shaft inside the hopper, razor blade at the top of the main shaft, vane wheels on the main shaft under the hopper with several vanes, with adjacent vanes forming a storage space. Through this linear feeding, it is stable, small error chance, less mechanical wearing in low speed running, free from leakage and long inspection cycle.

The invention discloses a bean seed germ soybean milk belonging to the technical field of processing of functional drinks in the food industry. The bean seed germ soybean milk is prepared from soybeans, black soya beans, azuki beans, mung beans, petits pois, and peas and is prepared by adopting the steps: firstly, cleaning the bean seeds, soaking, sprouting, carrying out defibrination, cooking, adding taurine capable of facilitating the development of the brain and the improvement of the vision function, and adding a sweetening agent or other flavoring agents. A human body is not capable of synthesizing vitamin C, the vitamin C has to be absorbed by means of foods, and is capable of greatly improving the resistance of the human body and preventing multiple diseases of scurvy and gingival bleeding, thereby being a nutrient substance necessary for the human body; germs of the bean seeds also contain certain special substances while containing nutrients contained in common vegetables so as to play a special health-care role. According to the germ soybean milk, the defect that a conventional bean food does not contain the natural vitamin C is overcome, and the defect that the edible bean food easily causes flatulence is overcome. Due to germination and sprouting of the seeds, the content of phytate is reduced, and iron is favorably absorbed. The content of protein is greatly increased through germination of the germinated bean seeds, and the protein becomes the active protein so as to be extremely easily absorbed and utilized by a human body.

The process of raising antibiotic and antirust performance of common steel product belongs to the field of material surface treating technology. The process includes: grinding and polishing the surface of steel product to mirror finishing, ion plating to deposit Ni-Cr film, and implanting Cu or Ag ion. The ion plating and the ion implanting make the common steel product possess both antibiotic performance and antirust performance. Thus treated steel may be used in door handle, kitchenware, household appliance, etc.

The invention discloses a method for preparing chicken bone collagen powder, belonging to the technical field of edible protein processing. The method comprises the following steps: (1) ultrafine grinding, (2) biological enzymolysis, (3) atmospheric-pressure cooking and extracting, (4) separating and concentrating, (5) mixing, (6) Maillard reaction, (7) blending, (8) homogenizing and emulsifying,(9) sterilizing, (10) drying, and (11) granulating. The chicken bone collagen powder is prepared by making chicken bone into particles by adopting the microencapsulation technology, wherein the particles internally comprise all the nutrients of the chicken bone and are externally coated with the xanthan gum layers and the lecithin layers. The chicken bone collagen powder has long shelf life, mildtaste, strong meat flavor and high content of nutrients and is convenient to eat. The detection and test show that the chicken bone collagen powder reaches the related technical standard of the national food industry.