1054 results about "Food technology" patented technology

A compound ferment production process and a product thereof are applicable to the technical field of foods. The formulation of the product comprises fruit vegetable ferment raw juice, plant ferment raw juice, corn ferment, peas ferment and multielement alditol. The production process comprises the following: a step of preparing fruit vegetable ferment liquid, during which, selecting and cutting fresh fruits and vegetables into slices or pieces, blending the slices or pieces, adding apple vinegar on the slices or the pieces, and storing the fruits and vegetables hermetically at room temperature to prepare the fruit vegetable ferment raw juice through natural fermentation; a step of preparing the plant ferment liquid, during which, selecting, chipping and blending herbal plants, adding common salt into the sliced herbal plants, and storing the sliced herbal plants hermetically at room temperature to prepare the plant ferment raw juice through natural fermentation; and a step of fermentation and product processing, during which, taking the fruit vegetable ferment raw juice, the plant ferment raw juice, the corn ferment and the peas ferment, carrying out the second fermentation at room temperature, adding the multielement alditol during the second fermentation, using a sealed jar during the fermentation, preparing the compound ferment product after a postmaturation process, and preparing the liquid, powdery and solid particle ferment through mechanical processing and forming. The process and the product thereof which have a novel and scientific design and long-term maturation through the natural fermentation can increase the vitality of the ferment, facilitate the demand of a human body and improve the health of the human body through frequent edibility.

The invention relates to pickles fermented by probiotic-containing food ferment and a preparation method thereof, in particular to pickles fermented by several kinds of pure lactobacillus ferment and a preparation method thereof, which belong to the technical field of foods. The preparation method comprises the following steps: (1) the processing of raw material vegetables, namely cleaning and draining; (2) the preparation of brine; (3) the preparation of ferment solution; (4) the bottling of the vegetables and the addition of the brine and the ferment solution; and (5) fermentation. The invention not only provides a new deep processing path of the food ferment containing probiotics, but also acquires new, conventional and healthy pickles.

The invention discloses a processing method for miscellaneous grain bean noodles. In specific to the problems that the miscellaneous grain beans contain no mucedin, and are difficult to form and have high broken rate when applied to noodle production, the method is used for developing nutritional and healthy noodles made from miscellaneous grain beans by means of the high and new food technologies such as a miscellaneous grain bean extrusion and pregelatinization processing technology, a multi-layer overlapping rolling technology of miscellaneous grain bean breads and wheat breads, an auxiliary preparation technology and the like. In the method disclosed by the invention, the protein molecules of the miscellaneous grain bean powder and the wheat powder are mutually combined to form a macro-molecular gluten network structure, thereby strengthening the toughness and a three-dimension space network structure of a dough are enhanced so that the strength and the extensibility of the dough are increased, and the whole dough has firmer network and better elasticity and toughness. In addition, on the basis of the technologies, the application of an ultra-micro powder physical modification technology can be used for effectively improving the quality indexes such as appearance, glossiness and the like of the noodles. By adoption of the invention, the adding amount of the miscellaneous grain beans in the noodles can be 10-90%.

The invention relates to wholesome wheat embryo powder and the production method, belonging to the technical field of food, which resolves the problems of wheat embryo powder of watery taste, short guarantee period and large loss of nutritional ingredients. The invention adopts the technical proposal that the invention makes the wheat embryo into 40 to 60 mesh grains with microcapsule technology and the whole nutritional ingredients of the wheat embryo are retained in the grains. A xanthan layer and a lecithin layer are coated outside the grain orderly. The invention comprises the following steps: synthetically sterilizing and enzyme killing, super micron crushing, matching, homogeneously emulsifying, sterilizing and enzyme killing, sponging drying, boiling prilling, spray finishing and packing via vacuum charging. The invention can utilize the wheat embryo completely without any industrial waste, therefore can protect environment and achieve industrialized mass production. The invention has the advantages of long guarantee period, convention edible method, mild taste, full-bodied wheat perfume, high content of nutritional ingredient and easy commercialization.

The invention relates to the technical field of instant foods and particularly relates to a compound coarse grain instant food. The ingredients of the food include rice flour, core flour, bean flour, oat flour, buckwheat flour, wheat spout flour and barley malt flour. The preparation method comprises the steps as follows: grinding at a low temperature, hydrolyzing with compound enzymes, concentrating under vacuum, pre-freezing, freeze-drying, and grinding. The low-temperature grinding procedure can retain various nutrients in coarse grains to the greatest extent. The compound enzyme enzymolysis procedure can hydrolyze certain insoluble functional active components to form soluble components, so as to increase digestion and absorption rate of nutrients in vivo. The low-temperature vacuum concentration procedure and the freeze-drying procedure can prevent loss of nutrients and functional active components to the greatest extent during the process, so as to increase the nutritional valueand health-care function of the product and improve the product quality. Therefore, the product has the characteristics of being convenient to eat and good in instant solubility and preparing property.

The invention discloses a vertical flour transporting system for a Chinese wheaten food machine, which comprises a flour hopper (1) and a flour transporting threaded rod (2), wherein a feed opening (3) of the flour hopper (1) is arranged upwards, a discharge opening (4) is arranged downwards, the axes of the flour transporting threaded rod (2) is vertically arranged along the plumb direction, the vertical flour transporting system for the Chinese wheaten food machine is also provided with an auxiliary threaded rod (20) parallel with the flour transporting threaded rod (2), and the two threaded rods are driven by a flour transporting threaded rod gear transmission mechanism (21). The technical proposal ensures that the operation is safer, the propulsion efficiency is higher, the production efficiency is improved, the propulsion of flour is more stable and the quality of the product is higher. The vertical flour transporting system is designed according to the requirement of the wheaten food technology, and the technology process is more scientific, reasonable and strict; therefore, the quality, the model, and the mouthfeel of the product are superior to the same product produced by the prior machines or manual production.

This invention relates to a rapid and efficient method for carrying out enzyme-linked immunosorbent assay for detection of minute quantities of biomolecules such as antigen, antibody etc. This invention particularly relates to microwave mediated immobilization of antigen or antibody on to the activated surface followed by performing subsequent steps of ELISA by controlled microwave irradiation. The invented procedure has dramatically reduced the total time required for ELISA to less than 10 minutes from hours to days. The invented ELISA procedure is rapid, economical, reproducible and simple and can be automated. The invented procedure is useful for carrying out ELISA in clinical diagnostics, molecular biology, agriculture, sericulture, food technology, environmental science, biomedical research and other related fields.

The invention belongs to the technical field of drink foods, and in particular relates to an aloe bird nest drink food and a preparation method thereof. The aloe bird nest drink food comprises the following raw materials e by weight percentage: 0.05 to 40 percent of aloe, 0.005 to 0.2 percent of bird nest (in terms of dry basis), 1 to 50 percent of edulcorant, 0 to 20 percent of fruit and vegetable juice, 0 to 0.5 percent of acid taste additive and acid taste regulator, 0 to 6 percent of gelata, and 40 to 85 percent of water. The aloe bird nest drink food integrates the efficacy characteristics of the aloe and the bird nest, not only has fresh and lubricous mouthfeel, but also has the health care functions of invigorating the spleen and moistening the lung, protecting gastric mucosa, resisting inflammation and sterilizing, strengthening the immune system, resisting radiation, hairdressing and the like.

The invention belongs to the technical field of medicine-food homologous formula food and particularly relates to special diet for hyperglycemia patients. The reason inducing hyperglycemia is that hepatic glycogen output is increased, too much high-fat food is ingested, the pancreatic islet function can not excellently secrete insulin, and then, the blood sugar content is increased. The traditional Chinese medical science always stresses that dietotherapy is better than medication, so as to avoid injection and medication and even pain of surgery. According to the special diet, whole grains are perfectly combined with medicine-food homologous and new-resource-food traditional Chinese medicines, and diet and health preserving are organically combined so as to regulate, prevent and resist hyperglycemia; probiotics are creatively utilized as a pioneer based on the inheritance of Chinese traditional Chinese medicine treasure treatment methods, and the proliferation of the probiotics is promoted, so that the movement functions of the spleen and stomach are enhanced; and meanwhile, various natural and original ecological medicine-food homologous edible materials are added according to the physical characteristics of hyperglycemia patients, so that the special diet has the unique advantage of integrated dietotherapy, prevention and regulation effects.

The invention provides a preparation method of a vitamin E nano liposome, belonging to the functional health food technology field. The vitamin E is used as core material and lecithin, cholesterol and Tween 80 are used as wall material and vitamin E common liposome is prepared using an ethanol injection method and then subjected to ultra-high pressure homogeneity, thus transparent or semi-transparent vitamin E nano liposome with average diameter of les than 100nm and encapsulation rate of higher than 90% is obtained. The preparation method is suitable for continuous production and solves problem of saled vitamin E in aspects of stability, water dispersibility and oral absorbency and is widely applied on preparation method of functional water based food.

The invention discloses ready-to-eat ginkgo nut powder and a method for taking the same, which belong to the technical field of foods. The ready-to-eat ginkgo nut power is produced by using ginkgo nuts as a main material and through the steps of cleaning the ginkgo nuts, mixing the ginkgo nuts with shell with a certain proportion of water, reining the mixture by using a pulp refiner, passing the refined ginkgo nut pulp through a screen for filtration, collecting a pure kernel filtrate without mesosperm and endopleura, filtering the pure kernel filtrate by using a filter paper to obtain ginkgo nut powder, drying the ginkgo nut powder with reduced pressure to obtain dry ginkgo nut powder and flavoring the dry ginkgo nut powder to obtain the finished product of the ready-to-eat ginkgo nut powder. The ready-to-eat ginkgo nut powder can be taken easily and directly by reconstituting the ginkgo nut powder with boiling water and thickening the solution till the ginkgo nut powder is in a gelatinous state (like lotus root starch). The dry ginkgo nut powder can be used for manufacturing various ginkgo products such as ginkgo biscuits, ginkgo cake, ginkgo bread and ginkgo vinegar.

The invention relates to a food technology, in particular to a debitterizing method for shaddock peel and application thereof. The method comprises the following steps: firstly, putting the shaddock peel into a hypertonic solution to steep until the bitter and hemp taste of the shaddock peel is removed; preparing a syrup solution; putting the debitterized shaddock peel into the syrup solution to sugar, and then baking the sugared shaddock peel until the moisture content is 10 to 20 percent so as to obtain shaddock peel sugar. The shaddock peel sugar prepared by the method reserves the drug action of the shaddock, has the effects of invigorating stomach, moistening lung, enriching blood, cleaning bowels, relaxing bowels and the like, can reduce the viscosity of blood and reduce the thrombus formation, and is a healthcare food. The shaddock peel sugar is appropriate in sweetness, soft and crispy, and moderate in sweet and sour, simultaneously does not have bitter and hemp taste, and reserves the fresh scent of the shaddock peel, so that the shaddock peel sugar is a high-grade green food suitable for all ages and sexes, and is applicable to be popularized and eaten. In addition, the method disclosed by the invention has simple steps and good debitterizing effect and is low in cost; the obtained debitterized shaddock peel can also be used for preparing shaddock peel preserved fruit, honey pomelo tea, pomelo peel jam and grapefruit beverage.

The present invention relates to an ice cream, especially relates to a jelly ice cream (cold products) and the preparation method, which belongs to the food technology field. The present invention is a jelly ice cream, wherein the fruit jelly is arranged and swathed at the outer face of the cold products. The cold product of the present invention comprises two parts, a thin layer of the fruit jelly, and inside is the frozen product, when eating, the jelly peel can be pared off like peeling the fruit and eat the cold drink inside, and also can enjoy the outside refreshing jelly.

The invention provides a peptide-containing low molecular plant protein milk and a production method of the peptide-containing low molecular plant protein milk, belongs to food technical field, and overcome the defects of existing products, such as long digestion absorption time and low digestion rate. The production method comprises the steps of cleaning and selecting raw material soybean, drying, skinning, deactivating enzyme, coarse grinding, fine grinding, enzymatic hydrolyzing, separating pulp and residue, instantly sterilizing and deactivating enzyme under ultrahigh temperature, homogenizing, and drying to obtain powdered product with relative molecular weight not greater than 5,000. By adding enzymatic hydrolysis link in existing production process of soybean milk and instant soybean protein milk powder, the milk contains above 10% of low molecular peptide components, to relieve protein enzymolysis burden in human body after taking soybean milk or protein powder, shorten digestion time, improve digestion rate, and facilitate peptide (low molecular protein) supplementation for weak and sick population, the elderly and children through taking soybean milk or protein powder.

The invention discloses a premix type cake mix, and belongs to the technical field of food. The premix type cake mix comprises compositions of, by weight part ratio, 100 parts of wheat flour, 65-80 parts of white granulated sugar, 15-25 parts of milk powder, 5-20 custard flour, 5-7 parts of fragrant and sweet baking powder, 4-6 parts of edible corn starch, 1-3 parts of gluconic acid-Delta-lactone, 0.5-1.5 parts of baking soda and 0.05-0.2 part of xanthan gum. The premix type cake mix is a novel convenient food which is manufactured by using modern food processing technology, easy to preserve, long in quality guarantee period and convenient to use, conforms to requirements of people, has great market potential, and can be made into cakes with flavors of an original flavor, a pineapple flavor, a strawberry flavor, a chocolate flavor and the like according to tastes of consumers. According to the premix type cake mix, a traditional cake processing method is broken through. The consumers can easily manufacture delicious, tasty and fresh cakes with different flavors at home, and the cakes are characterized by being simple in manufacturing process, short in manufacturing time and the like.

This invention belongs to the field of food technique, which relates to a functional instant tea flower powder and preparation thereof. This invention employs the tea flower as raw material and obtains the tea flower extracting solution by hot water infusion method; the tea flower extracting solution is manufactured to a tea flower concentrated solution by ultrafiltering, reverse osmosis concentrating, vacuum concentrating, sterilizing and aseptic packaging. The instant tea powder is produced by the method for spray drying or freeze drying. The functional instant tea flower powder prepared bythis invention is diffluent in cold water, the tea solution is transparent and the tea flavor is still primary taste. The tea flower powder not only is almost same as the tea infused directly by boiled water in smell, color and flavor, but also has high solubility and transparency. The processing of this invention has the advantages of high extracting efficiency, short extracting time and strong selectivity. The tea flower powder not only keeps the primary smell of tea flower and nutrition, but also has the effect of reducing blood sugar and triglyceride, is a new functional tea powder drink.

The invention relates to the technical field of health foods and particularly relates to a fruit-vegetable complex enzyme solid beverage with a function of regulating intestinal tracts and a preparation method thereof. The solid beverage comprises, by weight, 10 to 50 parts of comprehensive fruit and vegetable powder, 10 to 40 parts of fruit and vegetable complex enzyme powder, 1 to 40 parts of water-soluble dietary fibers, 1 to 20 parts of fructose, 1 to 20 parts of xylooligosaccharide, 1 to 20 parts of fructooligosaccharide and 0.1 to 10 parts of sucralose. The solid beverage contains pure natural fruit and vegetable powder and fruit and vegetable complex enzyme powder and is rich in nutrients. Through use of the fruit and vegetable complex enzyme powder, the solid beverage can be fast absorbed. Through combination with the integrated fruit and vegetable powder, a taste and nutrients are provided. The nutrients can be decomposed inside the body and continuously provided for the body.The preparation method has simple processes. The fruit-vegetable complex enzyme solid beverage is easy to carry, has a good taste and multiple functions, improves intestinal flora balance, relaxes bowel, reduces weight, maintains beauty, keeps young and improves immunity.

The invention relates to the food technology field, in particular to a domestic DVS yoghurt starter culture and a preparation method thereof. The invention discloses a domestic DVS yoghurt starter culture which is freeze-dried powder prepared from a composition containing a protective agent and probiotics. The domestic DVS yoghurt starter culture is characterized in that the proportion by weight of the protective agent and the probiotics in the composition is equal to 1.0:0.1-100, wherein, the protective agent consists of the following components (proportion by weight): 0.1 percent to 5.0 percent of sodium glutamate, 0.1 percent to 8.0 percent of milk sugar, 0.1 percent to 2 percent of antioxidant, 1 percent to 30 percent of milk powder, 800.1 percent to 5.0 percent of glycerin or tween and water as the rest. The domestic DVS yoghurt starter culture disclosed by the invention has strong fermentation activity and 5.0 multiplied by 10<6> cfu / g to 5.0 multiplied by 10<10> cfu / g of viable count, can be inoculated directly when producing acidophilus milk or fermented dairy products without intermediate succesive transfer culture and being convenient for use, and can promote the specialization, socialization, standardization and unification of the production of the acidophilus milk and other fermented dairy products and improve the quality of the fermented dairy products, thereby guaranteeing the interest and health of consumers.

The invention relates to the field of health food, in particular to a plant beverage raw material, a dendrobium plant beverage and a preparation method thereof. The raw material of a plant beverage is characterized in that it comprises the following components by weight ratio: 1-3 parts of dendrobium; 1-3 parts of sealwort; 1-2 parts of wolfberry. In the invention, three kinds of medicinal and edible homologous plant raw materials are rationally matched as plant beverage raw materials, and the plant beverage is developed into a plant beverage, which has high market value. At the same time, the preparation process disclosed in the present invention combines modern food new technologies with traditional methods, adopts multi-stage coupling clarification technology, and applies chemical clarification technology and ultrafiltration clarification technology to the production of plant beverage products, effectively eliminating the Precipitation ensures the quality of the product, and well solves the technical problems existing in the production of plant beverages in the prior art.

The invention belongs to the technical field of food, and relates to a production process for preparing hot reaction shrimp-taste essence with pondcrafish shells, which mainly comprises the technical units of macrobrachium shell pretreating unit, a softening unit, an enzymolysis unit, a Maillard reaction unit, a drying unit, a blending unit and the like. The preparation steps are as follows: taking produced macrobrachium byproduct, namely the macrobrachium shells as raw materials, soaking the macrobrachium shells by de-fishy liquid and washing and leaching, crushing into powder after being drying, softening at high temperature, blending by adding water, adding one or more protease for enzymolysis, adding reducing sugar, thiamine and other substances in the enzymolysis liquid, carrying out the Maillard reaction at high temperature for blending, taking the clear liquid for concentration after finishing, and making into power by spray drying, and on the basis, adding natural essence powder or extract to prepare hot reaction shrimp-taste essence with specific odor type. The product shrimp-taste essence is vivid and natural, the meaty taste is mellow, thus being a healthy seasoning product, and being widely applied to production of modern food and traditional seasoning products.

The invention discloses a coarse food grain health care moon cake with added oligosaccharide and a production method, belonging to food technical filed. The coarse food grain health care moon cake is made from cladding and filling and is characterized in that the cladding comprises tartary buckwheat flour, oat meal, cornmeal, flour, oligosaccharide, edible corn oil, dietary alkali and water, and the filling comprises medlar, denucleated red dates and fruit with five mixed nuts. As the moon cake is made from the above raw materials, oligosaccharide can effectively improve micro-ecological environment in the human body, inhibit corrupt matters in intestines, change stool characteristics, prevent and cure astriction, increase vitamin synthesis and improve the immune function of human body. Raw materials such as tartary buckwheat, oat, corn, medlar, red dates, fruit with five mixed nuts and the like contain various vitamins necessary to human bodies, various mineral substances, natural amino acid, coarse fibres and abundant carotene and protein, thus the coarse food grain health care moon cake is suitable for the old, children, patients and pregnant women and is beneficial to human health; in addition, the coarse food grain health care moon cake has convenient sorting and easy production.

The present invention relates to a double-agent type composite mushroom functional beverage main agent and its preparation method, belonging to the field of food technology. The main technique of said double-agent type composite mushroom functional beverage is characterized by that according to the main composition property and feature of said composite mushroom functional beverage it is divided into two portions of main material agent and auxiliary material agent. Said main material agent is made up by using tea tree mushroom as main raw material, adding several edible mushrooms of monkeyhead mushroom, ganoderma and zhenji mushroom and adopting modern techniques of extraction, dehydration and concentration. The described auxiliary material agent is made up by mixing flavouring agent and salt according to a certain mixing ratio. Said double-agent type composite mushroom functional beverage has flavour of tea tree mushroom and other edible fungi, and has rich nutrients and health-care function.

The invention belongs to the technical field of food and provides a fresh-keeping technology of cleaning, crispy-keeping, alkaline solution and microwave enzyme inactivation, and vacuum packing of leafy vegetables. The technology has the characteristics that the microwave technology is adopted; the enzyme inactivation effect is good; the inactivation rate of peroxydase can reach 96.8%; the physical appearances of vegetables are better preserved; and the loss of nutrient substances like vitamin c is less. The technology has the advantages that the detect is overcome that when the leafy vegetables are blanched by conventional hot water for a short time, the enzyme inhibition rate is low; the defect is overcome that when the leafy vegetables are blanched by hot water for a long time, the vegetables soften and turn yellow, and the loss of the nutrient elements of vegetables is great; and the alkaline solution and microwave blanching is adopted, so that the thorough inactivation of chlorophyllase is realized, green preserving process can be simplified, and the problem that heavy mental is left over in green preserving liquid is solved.

The invention belongs to the technical field of food, and particularly relates to a manufacturing method of freeze-dried fruit slices. The manufacturing method comprises the following steps: raw material selection, cleaning, primary freeze-drying, slicing, soaking, secondary freeze-drying and packaging. According to the manufacturing method, the freeze-drying is carried out before slicing, thereby reducing the loss of the fruit juice in the slicing process, and greatly maintaining the nutrients and fruity odor in the fruit. The slicing and other treatment processes are carried out under the condition of weak respiration of fruit tissue cells, so that the enzyme activity is lowered, thereby lowering the influence of the fruit metabolism on the fruit quality in the working process. The freeze-drying is carried out twice, thereby greatly reducing the loss of nutrients and odor, maximally removing the water in the fruit and prolonging the preservation period of the fruit slices.

The invention relates to a rose jam and a preparation method of the rose jam, belonging to the technical field of food. The rose jam is prepared from the following ingredients in parts by weight: 30-50 parts of dry roses, 150-170 parts of wine, 230-250 parts of saccharose, 70-90 parts of lemon juice, 3-5 parts of sodium carboxymethylcellulose, 3-5 parts of agar and 1500-1700 parts of water. Simultaneously, the invention also discloses a preparation process of the rose jam. The jam provided by the invention is hermosa pink, soft and delicate in taste, moderate in sweet and sour, and easy to coat, has natural and rich rose fragrance, not only keeps functional ingredients of the dry roses, but also has the nutritional ingredients of the wine additionally, as well as has the effects of maintaining beauty, keeping young and caring health.

The invention relates to a stabilizer composite and the application thereof, in particular to a stabilizer composite for dairy food and the application thereof, which belongs to the food technology field. The stabilizer composite comprises the following components by the weight proportion as follows: carrageenan 0.5-2, pectin 0.5-2, and carob bean gum 0.1-1. The stabilizer composite has the advantages that milk proteins can be stabilized efficiently, protein flocculation and precipitation can be prevented efficiently; the product containing up to more than 1% protein tastes soft and smooth and can be directly eaten with spoons or straws. Hot filling means or cold filling means at moderate temperature can be adopted when filling, and the product for sale can be stored at normal or cold temperature.

The invention discloses a nutritious health caring food for lying-in women, belonging to the nutritious health caring food technology field. The nutritious health caring food of the present invention is a medicament made from the following pharmaceutical materials: radix bupleuri, white peony root, bighead atractylodes rhizome, Poria cocos, Chinese magnoliavine, dark plum, licorice, radix pseudostell, peanut, Chinese yam, astragalus, Chinese angelica, Ginseng, ricepaperplant pith medulla tetrapanacis, seed of cowherb, jujube and brown sugar. The nutritious health caring food of the present invention can be made into instant food by adding food materials capable of providing nutrition; for example, it can be made into instant congee or paste by adding glutinous rice, boned pig trotter, boned chicken and soybean which are suitable for the physiological characteristics of lying-in women. The nutritious health caring food of the present invention has the functions of nourishing yin, enriching blood, generating body fluid, freeing channels, stimulating milk secretion, coursing liver and rectifying qi; achieves the advantages of properly combined nutrition, good taste, convenient taking and substantial milk stimulating effect; does not cause obesity; is particularly suitable for treating postpartum inappetence, malnutrition, less milk or agalactia.

The invention relates to an intelligent Chinese food cooking device and a cooking method thereof. The invention can used for solving the problem that the standardized production of cooked food can not be carried out in the prior art; the key points of the technical scheme in the invention are as follows: the intelligent Chinese food cooking device also comprises a main control module, a container temperature detection unit, a drive temperature detection unit, a clock control unit and a power control unit, the input end of a drive control unit, the output end of the container temperature detection unit, the output end of the drive temperature detection unit, the clock control unit and the power control unit are electrically connected with the main control module, the output end of the drive control unit is electrically connected with the control end of heating equipment, the detection end of the power control unit is electrically connected with an excitation coil, the monitoring end of the drive temperature detection unit is propped against the drive control unit, and the monitoring end of the container temperature detection unit is propped against a container. The intelligent Chinese food cooking device can realize the cooking of combination of multiple Chinese food technologies, is used for carrying out the standardized production of cooked food and business application, and is low in investment and easy to realize.

The invention relates to a method for preparing a non-enzymatic glucose sensor from a nickel nano-particle / carbon nano-fiber composite material, and belongs to the technical field of electrochemical sensors. The nickel nano-particle / carbon nano-fiber composite material is synthesized through electrospinning technology, and is used to prepare the non-enzymatic glucose sensor. The preparation method has low cost, and is simple and quick without intervention of any enzyme. The prepared sensor has high sensitivity, quick response, good stability and certain interference resistance, has a linear range of between 2.0 mu meters and 2.5 millimeters for detecting glucose with limit of detection of 1.0 mu meter. The non-enzymatic glucose sensor prepared by the method has wide application to diabetes mellitus diagnosis and food technology monitoring.