16 results about "Food structure" patented technology

Design of a serrated knife for significantly reducing cutting resistance and preventing food adhesion, comprising: - a blade (10) extending at one end with a connecting part (20) and the upper edge of the blade (10) extending downwards with a serrated portion (11), while the lower edge of the blade (10) has a cutting edge (30), wherein a plurality of through holes (21) are arranged at intervals on the connecting part (20) and the lower edge of the cutting edge (30) is provided with a cutting burr (70), wherein the cutting burr (70) is provided with a plurality of cutting teeth (701), which have at least one concavely curved narrow cutting tooth (71) and at least one concavely curved wide cutting tooth (72) connected to each other to form a prominent blade tip (73) between the narrow cutting tooth (71) and the wide cutting tooth (72),wherein the width of the concavely curved narrow incisor (71) is smaller than the width of the concavely curved wide incisor (72), wherein at least one inclination (80) has on one side of the concavely curved narrow incisor (71) and the concavely curved wide incisor (72); and , - a knife handle (40) which is connected to the connecting part (20) and consists of a first handle (401) and a second handle (402), characterized in that the first handle (401) and the second handle (402) are each formed with a plurality of fastening holes (50) corresponding to a plurality of through holes (21) arranged at a distance from each other on the connecting part (20), wherein a plurality of through holes (21) and a plurality of fastening holes (50) are fastened by means of a plurality of fastening elements (60) which consist of a combination of male and female fastening elements (601, 602).

Systems and methods for efficient pellet manufacturing are disclosed. A method for separating a trimmed segment from a body of a food structure is disclosed. A method for separating a trim segment from a body of a food structure includes forming a trim score line in the body of the food structure to define the trim segment in the body of the food structure, the trim segment extending between a lateral edge of the body of the food structure and the trim score line, wherein the trim score line has a non-linear configuration; and actively applying a force to the trimmed segment via a force generating device to separate the trimmed segment from the body of the food structure along the trimmed score line.

The invention discloses a nutrition regulation and control method based on natural feeding habits of dogs and cats and a matched composition, and belongs to the technical field of pet food. The method comprises the following steps: S1, determining original hunting habits of dogs and cats, and obtaining food types, food sources and food structure data of the dogs and cats in a natural state; s2, based on the original hunting habit data, designing and providing a periodic food composition composed of a plurality of different formulas; s3, feeding different formulas in the periodic food composition in turn according to a predetermined sequence to realize diverse diet; s4, evaluating the influence of the periodic food composition on gastrointestinal health indexes and allergy occurrence probability of dogs and cats through principal component analysis and logistic regression analysis models; and S5, dynamically adjusting the formula or feeding sequence of the periodic food combination according to the evaluation result of the S4. Natural hunting diversity is simulated through periodic food combination, and the problems of nutrition imbalance, intestinal flora imbalance and the like caused by long-term single diet are solved.

The invention relates to the technical field of food processing, in particular to a method for making snack multi-layer milk skin based on a lamination process, which comprises the steps of raw material pretreatment, milk foam whipping, milk skin forming, cooling and shaping, 4 + 3 lamination process, freezing and after-ripening, finished product packaging and the like. By optimizing milk source selection and a milk foam whipping process and combining with fire baking temperature control, fine and stable milk skin texture is formed; the layering sense and the flavor are fused by utilizing a 4 + 3 lamination process; and the mouthfeel and the portability are improved through freezing after-ripening. Under the combined action of the protein peptide fragment and the chitosan oligosaccharide, a layer of composite film with a stable structure and strong adhesive force can be formed, the integrity of a layered food structure is ensured, a biological protection barrier can be formed between food layers, and the growth of microorganisms is effectively inhibited, so that the shelf life of a product is remarkably prolonged; the invention provides a snack multi-layer milk skin product with obvious layering sense and diversified mouth feel, and meets the requirements of modern consumers on high-quality snack foods.

The application discloses a Pickering emulsion of deamidated cottonseed protein stabilizing lipase, which is composed of an aqueous phase, an oil phase, a surfactant and a lipase; the oil phase is medium-chain triglyceride, and the volume ratio is 5-10%; the surfactant is deamidated cottonseed protein, and the concentration in the Pickering emulsion is 0.1-10 mg / mL. The preparation method is as follows: the deamidated cottonseed protein is added into deionized water, and is stirred and dissolved on a magnetic stirrer to prepare a uniform aqueous phase dispersion; the medium-chain triglyceride is added into the aqueous phase dispersion, and is subjected to shearing homogenization treatment to obtain a primary emulsion; the lipase liquid is added into the primary emulsion after the homogenization treatment, and is subjected to shearing homogenization emulsification to obtain the Pickering emulsion of deamidated cottonseed protein stabilizing lipase. The application has the advantages of simple preparation process, low requirement on instruments, easy operation and scale-up, green and safe raw materials, and wide application prospect of the prepared Pickering emulsion in the fields of targeted delivery of nutrients, modification of food structure and function, and biological catalytic reaction carrier.

The invention discloses an in-situ resource conversion and food structure generation system for an extreme physical environment, belongs to the technical field of intersection of extreme environmental engineering and food engineering, and aims to solve the problems that food supply depends on external transportation for a long time and the anti-risk capability of a traditional agricultural system is insufficient in the extreme physical environment. The system comprises a resource acquisition module, a resource conversion module, a food structure generation module and a system operation control module. The system generates food base components by obtaining environmental in-situ resources, using biotransformation links, non-biotransformation links, or a combination thereof, and using physical conditions in an extreme environment as processing boundary conditions to perform structured, conformal, or ingestible treatment on the food base components or biological products, such that the food base components or biological products are obtained. And a structured food for human ingestion is generated. The system operation control module dynamically adjusts operation parameters according to a resource state, an energy state or a module operation state, triggers a degradation operation strategy under an abnormal or limited working condition, and preferentially maintains continuous supply of basic food. According to the invention, long-term operation can be realized without external continuous material supply, and the system is suitable for non-earth or non-earth-like extreme physical environments.

The invention discloses compound protein emulsion gel for 3D printing of food as well as a preparation method and application of the compound protein emulsion gel, and belongs to the technical field of protein emulsion gel processing. In order to develop the compound protein emulsion gel with high stability and a 3D printing function, the invention provides the preparation method of the zein-soybean lipophilic protein compound protein emulsion gel, and the method comprises the following steps: forming compound protein from zein and soybean lipophilic protein in a certain proportion; the preparation method comprises the following steps: treating compound protein by using a salt ion-heat-pH shift synergistic induction method to obtain compound protein nano-particles, modifying the compound protein nano-particles by adopting ultrasonic combined high-pressure microjet treatment, and finally preparing the composite protein nano-particles by using the modified nano-particles as a water phase and soybean oil as an oil phase. The stable compound protein emulsion gel is formed through emulsification under the condition of high-speed shearing, and the compound protein emulsion gel is strong in structure and high in stability and can be used as ideal edible ink to be applied to 3D printing of a self-supporting food structure with high resolution.

The present invention discloses a method for separating a trimmed segment from a main body of a food structure, the method comprising: forming a trimmed score line in the main body of the food structure to define the trimmed segment in the main body of the food structure; and actively applying force to the trimmed segment via a force generating device to separate the trimmed segment from the main body of the food structure along the trimmed score line.

The application discloses a Stirling type multi-material food 3D printing system and method, and belongs to the technical field of food 3D printing. The printing system comprises an outer cylinder fixedly arranged along a vertical direction, an inner cylinder coaxially arranged along an axial direction in the outer cylinder, a plurality of extrusion barrels uniformly arranged along the axial direction between the outer cylinder and the inner cylinder, and the bottom ends of the extrusion barrels being communicated with the inner cylinder. A main screw and an extrusion screw are respectively arranged along the axial direction in the inner cylinder and the extrusion barrel, the main screw is rotationally connected with the inner cylinder, the extrusion screw is rotationally connected with the extrusion barrel, a nozzle switching mechanism is arranged at the bottom end of the outer cylinder, a printing platform is arranged below the nozzle switching mechanism, a screw control mechanism is arranged at the top end of the outer cylinder, and the screw control mechanism is used for controlling the rotation of the corresponding extrusion screw. The application can use multiple materials in a single printing process by arranging the plurality of extrusion barrels, provides the possibility for creating a complex food structure with multiple levels or multiple colors, and achieves the purpose of simultaneously or independently extruding and precisely controlling the multiple materials.

The utility model relates to the technical field of household appliances, and provides a shielding cover body and a microwave rice cooker, and the microwave shielding cover body comprises a shielding cover plate and a non-contact temperature measurement sensor; the shielding cover plate is used for enclosing a shielding cover on the cooking body to form a shielding cavity, and the shielding cover plate is provided with a first through hole; the non-contact temperature measurement sensor is located on the side, away from the shielding cover, of the shielding cover plate and forms a detection view field, and the detection view field is suitable for penetrating through the first through hole. The cross section of the first through hole is circular, the diameter of the first through hole is phi, the distance between the transmitting end of the non-contact temperature measurement sensor and the side, facing the shielding cavity, of the shielding cover plate is H, and the value obtained by dividing the value of phi by H is larger than or equal to 0.6. By optimizing the ratio relation between phi and H, the detection view field cannot be blocked by a non-food structure (such as a shielding cover plate), the detection view field is prevented from detecting the non-food temperature, and the accuracy of food temperature detection is improved.

The present application relates to packaging food without tempering. The present application discloses a method of manufacturing food, the method comprising providing a mass of food (22), shaping the mass of food into a food structure (26) having a desired shape using a shaping station (20), and applying a packaging material (54) to a surface of the food structure (26) while the food structure remains in contact with a portion of the shaping station (20).

The invention provides an airport bird strike prevention method based on insect condition monitoring and application, and belongs to the field of airport bird strike prevention. The method comprises the following steps: setting N insect condition monitoring points, and setting an insect body data acquisition period D days; acquiring insect body data of each insect condition monitoring point in the acquisition period, and establishing an insect condition database; preliminarily determining an insect danger level according to the established insect situation database; obtaining a food structure of birds hung on the bird blocking net in the airport in the collection period, and adjusting the insect danger level; and according to the adjusted insect danger level, determining an insect situation key concern area. According to the method, the distribution situation of various insects in the airport flying area range is regularly monitored and statistically analyzed, and the danger level of various insects is quantitatively evaluated, so that the insect situation focus attention areas of different types of insects are determined, and a targeted deinsectization strategy is formulated to achieve the purpose of airport bird strike prevention.

It provides a food structure that contains probiotics and trace elements and is used to boost metabolism. The present invention includes a probiotic core layer 11 having at least one storage space 111 for storing a plurality of probiotics 70, a trace element layer 12 covering the outside of the probiotic core layer, and a protective layer 13 covering the outside of the trace element layer. Each of the layers includes at least one excipient, which is one of colorants, flavorants, antioxidants, preservatives, binders, sweeteners, humectants, emulsifiers, stabilizers, flavor enhancers, lubricants, chelating agents, methylcellulose, polyvinyl alcohol, hydroxypropyl methylcellulose phthalate, etc., or any combination thereof.

The invention provides a diet recommendation method and device, computer equipment and a storage medium, and belongs to the field of health management, and the method comprises the steps: defining a patient entity, a food entity and a knowledge entity, extracting a medical and nutritional relationship between the entities, defining a knowledge inference rule, and constructing a knowledge graph; designing a double-tower recommendation model, inputting a constraint label generated by reasoning patient structural features and knowledge graph features on the left side, and outputting a patient feature vector; food structural features and attribute tags of the knowledge graph are input on the right side, and food feature vectors are output; calculating a matching score of the patient feature vector and the food feature vector through cosine similarity; a positive and negative sample optimization model is generated by combining a comparison loss function with a knowledge graph; and performing reasoning optimization on the generated initial recommendation list, and outputting a final diet scheme. Thus, the method of fusing professional knowledge and machine learning improves the disjunction problem caused by the fact that a traditional system depends on general rules, and provides more accurate personalized diet guidance.

A structural strengthening agent for food products, which agent moderates both cold stimuli and persistence of sweetness and oiliness in the mouth during eating of food products such as cold desserts is provided. The structural strengthening agent for food products includes a water-insoluble long-chain cellulose having a diameter of 3.5 μm or less and an aspect ratio of 2.0 or more, and a water-insoluble short-chain cellulose having a diameter of 5.0 μm or more and having an aspect ratio of 32.5 or less. The water-insoluble long-chain cellulose and the water-insoluble short-chain cellulose are contained in a mass ratio of 40:60 to 4:96.

The invention discloses a high internal phase emulsion as well as a preparation method and application thereof in 3D (three-dimensional) food printing. The high internal phase emulsion is prepared by homogenizing a mixed solution of a deamidated modified pea protein solution and vegetable oil, the concentration of the deamidated modified pea protein in the high internal phase emulsion is 0.25 wt%-2.5 wt%. The deamidated modified pea protein is used as a protein stabilizer to prepare the high internal phase emulsion, and the high internal phase emulsion has excellent centrifugal stability, temperature stability and pH stability, can be kept stable under the conditions of high salt, acid-base change and high temperature, avoids the phenomena of emulsion layering and oil drop aggregation, and has good stability. The high-performance emulsion prepared by the preparation method disclosed by the invention has the advantages of high viscosity, small oil drop size and high viscosity, shows excellent rheological property, is suitable for being used as an ink material for 3D printing food, can be used for printing a food structure with high precision, self-supporting capacity and ideal texture, and meets the requirement of the modern food industry on high-performance emulsion stability.