15 results about "Food standards" patented technology

The invention relates to the technical field of food quality inspection, in particular to a multi-dimensional analysis food quality detection system, which comprises a data acquisition module for performing non-destructive physical detection on a target food sample, acquiring a multi-source sensing signal and generating a food original physical characteristic data stream; the feature extraction module is used for constructing a multi-dimensional physical feature vector matrix of food and carrying out dimension standardization and redundant feature elimination processing; the characteristic correlation analysis module is used for performing similarity comparison on the multi-dimensional physical characteristic vector matrix and a preset food component database, outputting a food component estimation result and establishing a mapping model between physical characteristics and chemical indexes; and the quality evaluation module is used for comparing a food component estimation result with a food standard parameter, generating a quality risk grade evaluation report and dynamically adjusting a sensing strategy. According to the invention, the safety, efficiency and broad-spectrum adaptive capacity of food detection are improved, and the method is especially suitable for online rapid screening scenes of complete commodities, raw materials or in-transit food.

The application discloses a desensitization wheat gluten peptide and a preparation method and application thereof, and belongs to the field of food deep processing. The desensitization wheat gluten peptide is obtained by modifying and screening wheat gluten by means of joint methods including enzymolysis, ultrasonic, ultrafiltration segmentation and microwave. The wheat gluten peptide is fine and has uniform granularity, color and flavor, and can be directly used as a functional food, and has wide application value in the field of food processing industry and snacks. The application constructs a compound nutrient powder by using the wheat gluten peptide and starch, and the processing and sensory characteristics, nutritional property and antioxidant property of the compound nutrient powder are improved, and the allergenicity is reduced, so that the compound nutrient powder meets the international gluten-free (<10ppm) food standard and can be applied to food industry low-gluten cereal food base. The combined processing of various food processing shows a good synergistic effect, improves the comprehensive performance of the food system, and provides technical guidance and a good production model for preparing gluten-free food with good color, fragrance and flavor and health.

This utility model provides a vibrating sieve device for preparing dry powder food standard samples, relating to the field of food standard sample sieving technology. It includes: a protective shell with an openable and closable first opening at its top; a base mounted on a bottom plate inside the protective shell, with a support component connected above the base and a vibrating component inside the base; a sieving component positioned above the support component; a discharge component positioned below the sieving component; and a collection container positioned above the base, with a flexible cylindrical connecting part at its upper end and a drawstring structure at its upper end, allowing for detachable connection to the discharge component via the drawstring structure. This invention solves the problem of powder scattering caused by traditional sieving methods such as manual sieves and open vibrating sieves in the prior art.

The invention relates to the technical field of food rheological detection, in particular to a rheological property detector for food standardization. Comprising a detection platform, and a rotor switching mechanism is arranged above the detection platform. A second rotating disc is controlled to rotate according to the shape of a food sample, and after a corresponding rotor is adjusted, a detection motor is controlled to drive a first connecting assembly to descend to be connected with a second connecting assembly and continuously descend, so that the rotor at the bottom of a connecting column is in contact with the food sample; the situation that rotors of different types need to be frequently replaced when rheological property detection work is conducted on food of different forms is avoided, after detection work is completed, the rotors can automatically complete reset work, then the movable sealing cover is controlled to seal the detection through groove, the multiple sets of rotors are prevented from being damaged by external force and making contact with air for a long time, and the service life of the rotors is prolonged. And the service life is prolonged while the use effect of the rheological property detector is improved.

This invention discloses a halal-flavored compound spice composition, its preparation method, and its applications, belonging to the field of food seasoning technology. The composition, by weight, comprises cumin powder, galangal powder, Arabic specialty spices, and food-acceptable halal auxiliary materials; the specialty spices are selected from at least two of Omani black lemon powder, sumac powder, green cardamom powder, and Ceylon cinnamon powder. The composition of this invention forms a synergistic, high-temperature resistant aroma-enhancing system with rich flavor layers and strong high-temperature stability, meeting the Gulf Arab GSO halal food standards. It can be used in various halal seasoning foods such as roasted meat, braised rice, dipping sauces, and stews. This invention features a simple process and easy operation, suitable for large-scale production, effectively solving the problems of high-temperature flavor loss, poor deodorizing effect, and insufficient regional adaptability of existing Arabic compound spices.

According to the extrusion preparation method of the low-GI bread fruit powder provided by the invention, the content of resistant starch (RS) in the bread fruit powder is increased to 93%, the content of rapidly digestible starch (RDS) is reduced to 2.54% and the predicted glycemic index (eGI) is reduced to 44.78 through mechanical shearing and high-temperature synergistic effect of a double-helix extrusion technology and directional regulation and control of a starch molecular structure, so that the low-GI food standard is met. According to the method, chemical reagents do not need to be added, starch structure optimization is achieved through physical modification, technological parameters can flexibly adapt to laboratory small tests to industrial mass production, the prepared low-GI bread fruit powder retains original nutritional ingredients and processing performance, and a green and efficient technical approach is provided for low-GI food development.

This invention relates to the field of food rheological testing technology, and particularly to a rheological property testing instrument for food standardization. It includes a testing platform with a rotor switching mechanism above it. The invention controls the rotation of a second rotating disk according to the shape of the food sample. After adjusting to the corresponding rotor, a testing motor drives a first connecting component to descend and connect with a second connecting component, continuing to descend so that the rotor at the bottom of the connecting column contacts the food sample. This avoids the need for frequent rotor changes when testing the rheological properties of foods with different shapes. Furthermore, after testing, the rotor automatically resets, and a movable sealing cover seals the testing channel, preventing multiple rotors from being damaged by external forces and from prolonged exposure to air. This improves both the effectiveness and lifespan of the rheological property testing instrument.

The invention discloses a food label safety intelligent auditing method based on a cross-modal domain model, and the method comprises the steps: collecting text, image and structured numerical multi-modal data through constructing an auditing system comprising six modules of multi-modal data collection and fusion, and obtaining standardized data through text calibration, image super-resolution reconstruction, numerical extraction and cross-modal alignment; the method comprises the following steps: marking a text entity by adopting BiLSTM-CRF optimized by Lora-FT, detecting the authenticity of an image by ResNet-50 + SRGAN, checking a numerical value by a rule engine, and obtaining a cross-modal auditing result in combination with gating attention; through a food standard knowledge graph, real-time regulation updating and enterprise internal control rule compliance verification, a lightweight decision tree assessment risk level, a natural language generation interpretable report, and key data encryption and storage in a Hyperledger Fabric block chain, the auditing accuracy, comprehensiveness and efficiency can be effectively improved, the cost is reduced, and the data credibility is ensured.

The invention discloses a preparation method and application of wheat paste suitable for people with dysphagia. Stirring whole wheat flour and wheat starch to form compound flour; fully mixing table salt or dietary alkali, water and the compound powder, blending into uniform paste, and standing; pouring the paste after standing into boiling water, stirring in the same direction while pouring, and continuously stirring with soft fire after all the paste is added, so as to obtain a hot wheat dough; and cooling, dicing, sub-packaging and sealing the obtained hot wheat dough, then carrying out high-temperature and high-pressure sterilization, and cooling to normal temperature after sterilization to obtain the wheat dough suitable for people with dysphagia. The prepared wheat dough food is soft in texture, appropriate in cohesiveness and high in swallowing safety, belongs to the fifth level in the international dysphagia food standard, and is particularly suitable for chewing and swallowing of the old.

The invention provides a preparation method of low-GI (glycemic index) bamboos starch, which comprises the following steps: A) pretreating bamboos to obtain bamboos starch; b) mixing the bacon starch with water, and performing extrusion treatment through a single-screw extruder to obtain an extruded material; the temperature of a die head of the single screw extruder is 80-120 DEG C; and C) carrying out fluidized bed drying on the extruded material, and crushing to obtain the product. The content of resistant starch (RS) in the product reaches 86.70-91.50%, the content of rapidly digestible starch (RDS) is reduced to 3.31-5.80%, the predicted glycemic index (eGI) is 45.28-50.62, and the low-GI food standard is met. According to the method, starch structure regulation and control are achieved through physical modification, chemical reagents are not needed, the equipment cost is low, the method is suitable for industrial production, the prepared starch can be used for low-GI food development of baking, brewing and the like, and a new raw material is provided for sugar-controlled functional food.

The invention relates to the technical field of food rheological detection, in particular to a food standardization rheological property detector. Comprising a detection platform, and a rotor switching mechanism is arranged above the detection platform. A second rotating disc is controlled to rotate according to the shape of a food sample, and after a corresponding rotor is adjusted, a detection motor is controlled to drive a first connecting assembly to descend to be connected with a second connecting assembly and continuously descend, so that the rotor at the bottom of a connecting column is in contact with the food sample; the situation that rotors of different types need to be frequently replaced when rheological property detection work is conducted on food of different forms is avoided, after detection work is completed, the rotors can automatically complete reset work, then the movable sealing cover is controlled to seal the detection through groove, the multiple sets of rotors are prevented from being damaged by external force and making contact with air for a long time, and the service life of the rotors is prolonged. And the service life is prolonged while the use effect of the rheological property detector is improved.

The invention relates to the field of biological medicine, in particular to child intestine and stomach health-care probiotic powder and a production method thereof. Every 2 g of the child intestine and stomach health-care probiotic powder comprises the following components: a probiotic group comprising 50-70 billion CFU of lactobacillus rhamnosus, 50-70 billion CFU of bifidobacterium animalis subsp. Lactis and 40-60 billion CFU of streptococcus thermophilus; the prebiotic composition comprises 80 mg of galactooligosaccharide and 50 mg of fructo-oligosaccharide; the traditional Chinese medicine extract comprises 50 mg of fried malt flour, 30 mg of hawthorn fruit powder, 40 mg of Chinese yam peptide powder and 20 mg of pericarpium citri reticulatae volatile oil micro-capsules; the nutrient enrichment combination comprises 3mg of yeast zinc and 0.5 mg of vitamin B1; the carrier and the protective agent comprise 600mg of microcrystalline cellulose, 100mg of trehalose and 60mg of hydroxypropyl methylcellulose; 80 mg of a seasoning composition; and 20mg of process auxiliary materials. According to the whole design, the efficacy, safety and palatability are balanced, and the health-care effect on intestines and stomach is obvious while the food standard and the use requirement of children are completely met.

The invention discloses a swallowable oral care spray and a preparation method thereof, and belongs to the technical field of oral care. The spray is composed of peculiar smell decomposition components (0.2-0.4% of persimmon fruit extract and 0.1-0.2% of emblic leafflower fruit extract according to the mass ratio of 2: 1), micro-ecological regulation components (0.3-0.6% of fructo-oligosaccharide, 0.2-0.4% of galactooligosaccharide and 0.08-0.15% of sugarcane polyphenol according to the mass ratio of 2: 1: 0.3), mucous membrane affinity components (0.08-0.15% of sodium hyaluronate, 0.03-0.06% of hydrolyzed hyaluronic acid and 0.08-0.15% of aloe polysaccharide) and a moisturizing and stabilizing matrix. All edible components conform to food related standards, all the components conform to Cosmetic Safety Technical Specifications, and the composition does not contain alcohol or traditional preservatives and can be swallowed. Through the triple synergistic effect of peculiar smell decomposition, micro-ecological regulation and mucous membrane affinity, the effects of radically improving oral cavity peculiar smell, mildly regulating flora balance and relieving mucous membrane discomfort are achieved. The preparation method comprises the steps of temperature-controlled dissolution, gradient feeding, hyaluronic acid pre-dispersion hydration, filtering and filling and the like, the process end point is clear, and the batch stability is good. Accelerated tests prove that the product has good normal-temperature storage stability.

The present application belongs to the field of agricultural planting, and particularly relates to a microbial synergistic plant planting method in heavy metal contaminated soil. The planting method comprises the following steps: planting plants mainly in the form of crops in the heavy metal contaminated soil to be repaired; applying 2-keto-L-gulonic acid mother liquor, plant growth promoting bacteria and plant biological stimulants to the soil around the roots and / or the leaves of the plants in the vegetative growth stage of the plants; and applying the gulonic acid mother liquor and endophytic bacillus in the reproductive growth stage of the plants. In the vegetative growth stage of the crops, the 2-keto-L-gulonic acid mother liquor, the plant growth promoting bacteria and the plant biological stimulants are applied, and in the reproductive growth stage, the 2-keto-L-gulonic acid mother liquor and the endophytic bacillus are applied, which not only greatly improves the heavy metal enrichment efficiency of the roots, stems and leaves of the crops, but also greatly reduces the heavy metal concentration of the seeds of the crops and meets the national feed or food standards.

The utility model discloses a kind of stuffing portioners, it includes a stuffing box device and a stuffing portioning mould, the front end of stuffing box device is a group of circular-arc grooves, rear end is a stuffing box, it is first to be beaten into stuffing portioning mould in stuffing, then through rotating open and close stuffing portioning mould, make the stuffing in stuffing portioning mould equal to be released on circular-arc groove, then use stuffing spoon to slide out one by one in the stuffing that is divided to stuffing skin and carry out package combination.The utility model is simple in structure, easy to operate, can be made to let stuffing accurate, to reach food standardization, is good helper of hand-made dumpling, steamed stuffed bun and other food with stuffing.