31 results about "Food texture" patented technology

The invention discloses wheat malt seedling functional dietary fibers as well as a preparation method and application of the wheat malt seedling functional dietary fibers. The soluble dietary fiber and the insoluble dietary fiber of the wheat malt seedlings are extracted by adopting a wall breaking-extraction mode of synergy of biological enzyme and free radicals. The wheat malt seedling soluble dietary fibers can prolong the life of caenorhabditis elegans in an oxidative stress state, improve the antioxidant enzyme activity and improve the anti-apoptosis capability; the intestinal flora of the obese C57BL / 6J mouse induced by the high-fat feed is regulated; the wheat malt seedling insoluble dietary fiber has better binding water capacity, water-holding capacity and cholesterol and sodium cholate adsorption capacity, and can be used as a functional food additive for improving the texture and nutritional characteristics of food; and the wheat malt seedlings can also be used for assisting in reducing serum cholesterol level, preventing arteriosclerosis, promoting defecation, preventing constipation, colorectal cancer and the like in the field of health medical treatment, so that high-quality reutilization of the wheat malt seedlings is realized.

1. The name of this design product: Soft food texture detection device. 2. Purpose of this design product: Used for analyzing and testing the texture characteristics of soft foods. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the key points of the design: main view.

The invention relates to the technical field of food texture analysis, and provides a method for testing Q degree of mochi through twice stretching by using a texture analyzer, the mochi is fixed on a testing device, then twice stretching experiments are performed on the mochi according to set parameters, and the elasticity of the mochi is obtained through first stress relaxation stretching; the Q-degree characteristics of the mochi, which are measured by the second destructive test, comprise the bite-off force and the bite-off displacement, can be specifically tested aiming at various Q elastic foods, and then the sample is stretched twice by using a physical property tester according to the set experimental parameters. Two kinds of test data can be obtained, calculation is carried out through a single graph, the time for replacing a sample is saved, two kinds of experiments can be completed at a time through the same sample, data influences caused by different samples are avoided, time, labor and materials are saved, and the maximum efficiency of detection is achieved; the problems of inaccurate mochi Q degree determination and low test efficiency in the prior art are solved.

This invention provides a food texture improvement system and method that can easily restore the texture of food when its hardness or chewiness deteriorates due to changes over time, thereby preventing food waste. [Solution] The food texture improvement system comprises at least one coil (30) and an AC current supply device (40) for supplying an AC current to the coil that continuously increases and decreases in frequency in at least a portion of the frequency range of 100Hz to 10kHz. By bringing the coil and the food closer together while supplying the AC current to the coil, the hardness and chewiness of the food are increased, thereby improving the texture. The coil may be fixed and the food may be brought close to it, or the food may be fixed and the coil may be brought close to it. The AC current continuously increases and decreases in frequency, for example, between 4.5kHz and 8kHz.

The utility model relates to the technical field of food processing, in particular to a chopping and mixing device which comprises a conveying groove used for conveying, a chopping assembly combined with the conveying groove and a conveying and mixing assembly installed at the bottom of the chopping assembly and used for processing food to be processed. The cut-off assembly comprises a main body, the top of the main body and one end of the conveying groove are obliquely arranged at a preset angle, a cut-off tool is arranged on the inner side of the main body, and the cut-off tool is driven by a motor to cut off the food to be processed; the rotating speed of the cutting tool is accurately controlled through the control box, flexible adjustment can be achieved according to food texture, the accuracy of the food cutting length is effectively improved, the length difference of products in the same batch is reduced, and the problem that auxiliary materials are not evenly wrapped due to the length difference is solved; the speed and angle of food entering the chopping assembly are controlled, the cutting accuracy and efficiency are further improved, and it is ensured that the cutting length meets the production requirement.

This invention belongs to the field of food texture evaluation and functional fit analysis technology, and discloses a method and system for evaluating food chewing fit based on a staged electromyography (EMG) strategy. The method collects surface EMG signals from subjects during food chewing, divides the chewing process into stages, extracts EMG activation strategy characteristics at different chewing stages, and constructs food-chewing function fit evaluation rules based on these staged EMG characteristics, thereby achieving an objective evaluation of the matching relationship between food texture and chewing function. This invention does not rely on the magnitude of a single EMG index as the evaluation basis, but rather reflects food texture fit through differences in staged strategies, and can be used for food texture optimization, population fit design, and product development decisions.

The present invention addresses the problem of providing a frying batter material for a fried food, the frying batter material being capable of producing a fried food having a favorable food texture of a frying coating. This frying batter material for a fried food comprises an extrusion-molded article of a mixture of a powder raw material and a liquid raw material. The powder raw material contains 30-65 mass% of corn-derived cereal flour, 35-70 mass% of swelling-inhibiting cereal flour, and an emulsifier. The swelling-inhibiting cereal flour is preferably phosphoric acid crosslinked cereal flour or indigestible cereal flour. The extrusion-molded article may be an extrusion-molded article obtained by an extruder.

[Problem] The present invention addresses the problem of producing non-fried noodles having a fresh noodle-like food texture. [Solution] Non-fried noodles having a fresh noodle-like food texture can be produced by: kneading a raw material powder and kneading water to prepare noodle dough; preparing noodle strings from the prepared noodle dough; boiling the prepared noodle strings with a boiling solution having a table salt concentration of 1.0-5.0% (W / V); and then drying the resultant without washing with water, wherein said non-fried noodles have a surface that has moderate tension and is soft, and a central part that has moderate elasticity and a powdery texture. The boiling is preferably performed in a boiling solution at 80-100ºC for 5-60 seconds, and the boiling solution preferably contains a loosening agent.

This application relates to a defrosting method, apparatus, and refrigerator. Applicable to a refrigerator, the refrigerator includes a defrosting compartment, a defrosting plate, and a defrosting fan. The defrosting plate is rotatable. The method includes: responding to a received defrosting command, detecting whether the defrosting plate is located inside the defrosting compartment; if the defrosting plate is detected to be inside the defrosting compartment, switching the refrigerator's defrosting valve to the condenser side, so that refrigerant flows sequentially through the refrigerator's compressor, condenser, and condenser pipe; and turning on the defrosting fan to control the rotation of the defrosting plate. This method can solve the problems of high power consumption or poor food texture due to uneven heating in the defrosting area in existing defrosting methods.

The invention relates to the technical field of auxiliary appliances for old people, in particular to an auxiliary chewing device which comprises a main support, a sealing mechanism is arranged at the top of the main support, a shredding mechanism and a compression mechanism are arranged on the main support, the shredding mechanism is connected with a hand-operated driving mechanism, the compression mechanism is connected with a gap adjusting mechanism, and supporting legs are symmetrically arranged on the two sides of the main support; the main support comprises a supporting frame, a feeding hopper is arranged at the top of the supporting frame, and a discharging opening is formed in the bottom of the supporting frame; according to the invention, the shredding wheel is used for simulating the tooth biting action, and then the compression wheel is used for extruding and shaping, so that various foods can be processed into shapes which are uniform in density and easy to swallow, the chewing and swallowing burdens of old people during eating are effectively reduced, and the bucking risk is reduced; the meshing gap of the compression wheels can be flexibly adjusted through the gap adjusting mechanism, the compression degree can be accurately adjusted according to the food texture and the chewing ability of a user, and the diversified feeding requirements are met.

To provide noodles that have a good flavor and excellent food texture and physical properties, although the noodles are made from low-processed materials containing a large amount of β-conglycinin-like protein.SOLUTION: By blending a certain amount of dehulled mung bean flour with mung beans containing mung bean protein that has health functions such as physiological functions similar to those of β-conglycinin (7S globulin protein), it is possible to produce noodles rich in mung bean protein having a good flavor with less of grassy smell, and having improved food texture and improved noodle surface smoothness compared to noodles made by adding isolated mung bean protein.SELECTED DRAWING: None

The application relates to the technical field of intelligent nutrition matching, and discloses a full-life-cycle personalized meal recommendation system based on deep learning, which comprises the following steps: obtaining rehabilitation nutrition data of patients with rare metabolic diseases and ordinary postoperative patients, and extracting multi-dimensional patient characteristic parameters; processing conventional physiological parameters and metabolic disease characteristic parameters based on a hierarchical nutrition demand prediction network to generate personalized nutrition demand recommendation values; generating a dual-threshold rule set based on surgical type and disease type coding; performing ladder advancing decision under the constraint of the dual-threshold rule through a hierarchical strategy network to output diet ladder level decision and food texture and nutrition density selection action distribution; performing mask filtering on selectable food and solving a food combination scheme through linear programming; and optimizing and training the strategy network by adopting a double-constraint safety reinforcement learning algorithm to output a daily diet ladder decision sequence in a postoperative rehabilitation period and a personalized food combination scheme in each stage.

The invention relates to the technical field of hydrogel, in particular to double-crosslinked animal and plant protein combined composite hydrogel as well as preparation and application thereof. According to the invention, glutamine transaminase and skin-derived gelatin are adopted to carry out dual crosslinking on pea protein isolate, so as to prepare the animal and plant protein combined composite hydrogel. The method not only relieves adverse effects caused by excessive consumption of animal protein, but also enables the hydrogel to have high mechanical strength, excellent water-retaining property, good thermal stability and an adjustable porous structure by adjusting the proportion of the two phases, and effectively overcomes the problem of poor gel performance of single plant protein. Good application prospects are realized in the fields of food texture improvement and biological materials.

The purpose of the present invention is to provide a processing technique for obtaining a vegetable-protein-containing liquid composition whose gritty texture is improved despite having a high vegetable protein material content of 6 wt% or greater. The food texture of a vegetable-protein-containing liquid composition having a vegetable protein material content of 6 wt% or greater can be improved by treating this vegetable-protein-containing liquid composition with a protein deamidase.

The purpose of the present invention is to provide a processing technique for obtaining a vegetable-protein-containing liquid composition whose gritty texture is improved despite having a high vegetable protein material content of 6 wt % or greater. The food texture of a vegetable-protein-containing liquid composition having a vegetable protein material content of 6 wt % or greater can be improved by treating this vegetable-protein-containing liquid composition with a protein deamidase.

The invention belongs to the technical field of food image classification, and discloses a fine-grained food image classification method and system. According to the invention, a fine-grained food image classification model is established. In the aspect of the model structure, the local feature extraction module makes up the congenital deficiency of the ViT model in the aspect of local detail capture by embedding depth separable convolution into the transformation process of a mark sequence, and the perception ability of the model to fine-grained features such as food texture and edge is improved. The multi-scale dilatation attention module combines sparse local attention with a multi-scale cavity sampling strategy, and gives a flexible multi-scale context modeling capability to the model while reducing self-attention calculation complexity, so that food materials of different sizes can be effectively focused, and background noise interference is inhibited. And the efficient feed-forward network module reduces the parameter quantity and the calculation quantity of the feed-forward network. According to the method, food images with complex backgrounds and fine granularity differences can be efficiently processed, and the calculation efficiency and the classification precision are obviously improved.

To provide baked confectionery, especially cakes, that satisfies all three points below: 1) The baked confectionery that has a good appearance; 2) The baked confectionery that generates less waste when it is removed from a mold or is cut; and 3) The baked confectionery that has a chewy and pleasant food texture, or plant-based baked confectionery that has a pleasant food texture closer to that of non-plant-based baked confectionery.SOLUTION: An oil and fat composition for baked confectionery contains 1.5-55.0 mass% of xanthan gum and has a moisture content of 5.0 mass% or less.SELECTED DRAWING: None

To provide a caving inhibitor that can inhibit the caving of bread without impairing food texture and flavor of the bread, and bread dough and bread containing the caving inhibitor.SOLUTION: A caving inhibitor contains 0.2-0.7 U of α-glucosidase and 90-3000 U of 6-α-glucanotransferase and / or 5 -180 U of 4-α-glucanotransferase relative to 100 pts.wt. of the caving inhibitor.SELECTED DRAWING: None

This invention relates to the field of mechanical testing equipment technology, specifically a spring-buffered micro-force loading and deformation measurement experimental platform. The platform includes a lead screw slide, multiple displacement and pressure measurement units, a pressure loading assembly, an optical breadboard, and a profile support frame. The pressure loading assembly is functionally divided into an upper section of elastic floating support, a middle section of spring buffer, and a lower section of pressure loading. Rigid displacement is converted into a flexible, weak loading force through the pressure loading spring. A gravity balance unit counteracts the self-weight of the device. Synchronous control of loading and deformation measurement is achieved through multi-sensor linkage. This invention enables precise, stable, and continuous loading of weak forces, simultaneously completing the measurement of micro-deformation of the object under test under weak force. It solves the problems of insufficient accuracy and poor continuity in micro-force loading of traditional mechanical experimental platforms, and is suitable for small-range, high-precision mechanical testing scenarios such as the development of high-precision tactile sensors and quantitative testing of food texture.

The invention relates to vegetarian beefsteak meeting the swallowing requirement of old people based on 3D printing and a processing technology, and the vegetarian beefsteak comprises the following components in percentage by mass: 8%-12% of pea protein isolate, 10%-15% of soybean protein, 1.0%-1.5% of compound colloid, 8%-12% of cassava starch, 0.5%-1.0% of sodium carboxymethyl cellulose, 5%-8% of soybean oil, 2%-3% of inulin, 2%-3% of whey protein powder, 0.2%-0.4% of calcium carbonate, 0.001%-0.002% of vitamin B12, 0.1%-0.3% of table salt, 0.5%-1.0% of yeast extract and the balance of water. According to the present invention, the precise regulation and control of the food texture is achieved through the 3D printing technology, and the product meets the IDDSI 4-5 level swallowing safety standard, has advantages of balanced nutrition, good printing stability, suitable taste and the like, and is suitable for the elderly people with dysphagia.

The invention discloses a ground pot bottom material formula capable of changing food taste and having nourishing and health preserving effects. The formula of the ground pot condiment comprises the following important components: 3g of piper longum, 30g of red pepper, 35g of liquorice, 25g of star anise, 45g of cinnamon, 6g of flos caryophylli, 25g of fennel, 7g of fructus tsaoko, 7g of netmeg, 5g of coriander seeds, 12g of radix angelicae, 5g of rhizoma kaempferiae, 18g of fructus amomi, 11g of rhizoma zingiberis, 3g of pericarpium citri reticulatae, 3g of turmeric powder, 2g of myrcia, 4g of amomum kravanh, 6g of alpinia katsumadai, 5g of white pepper and 5g of rhizoma chuanxiong. The ground pot bottom material prepared from the important components is beneficial to changing the mouth feel and taste of food, has the functions of enhancing aroma, removing fishy smell and improving the structure and consistency of the food, and has the functions of nourishing and preserving health.

A multilayer food tray assembly suitable for use in an air fryer is disclosed. The food tray assembly comprises two or more food trays 40,30 and a frame 20. The frame provides a tray support 26,28. Ea

The utility model discloses a kind of kits for food texture grading test container storage, belong to food texture grading test technical field, it includes: decorative cover, tool box and testing appliance, the left side of decorative cover is hinged with the left side of tool box, and the bottom of decorative cover and the top of tool box are all provided with three receiving grooves, storage cavity is formed in two receiving grooves adjacent to each other, the testing appliance includes flow test injector, spoon and fork, the flow test injector, spoon and fork are respectively set in corresponding storage cavity;The side of the tool box is fixedly installed with guide rail, the outside of the guide rail is slidably sleeved with buckle plate, the side of the decorative cover is fixedly installed with T-shaped plate.The utility model is fixed by the cooperation of positioning plate, buckle plate and T-shaped plate, and the storage cavity formed in it is conveniently separated to store test container, prevent from knocking during carrying, guarantee storage effect.

The present invention addresses the problem of providing a method which is for producing frozen cooked rice and by which frozen cooked rice having favorable food texture, appearance, and loosening properties after thawing can be produced. The present invention pertains to a method for producing frozen cooked rice, the method comprising: an immersion step for immersing rice serving as a raw material in water at 10-35ºC and causing the rice to absorb the water; a first heating and pressurizing step for steaming the rice after the immersion step with water vapor under a pressure of 130-200 kPa; a liquid contact step for bringing the rice after the first heating and pressurizing step into contact with a liquid having a liquid temperature of at most 60ºC and containing water and edible oil and fat that is liquid at room temperature; a second heating and pressurizing step for steaming the rice after the liquid contact step with water vapor under a pressure of 200-300 kPa; a water absorption step for causing the rice in the second heating and pressurizing step to absorb water; and a freezing step for freezing the rice after the water absorption step.

The invention discloses a food cooking method, device and equipment based on a steaming oven and a storage medium, and belongs to the technical field of steaming oven control, the method is executed by a controller of the steaming oven, and the method comprises the following steps: responding to a cooking selection operation of a user on a control panel; determining target cooking parameters of the to-be-cooked food on the basis of corresponding relations among food types, food tastes, food specifications and cooking parameters in a cooking parameter library in the steaming and baking oven; after cooking is started, internal real-time data of the steaming and baking oven are obtained, and a cooking control mode is determined according to the current cooking stage of the food, the target cooking parameters and the internal real-time data; and cooking the to-be-cooked food according to the cooking control mode. According to the steam oven, the stability and accuracy of the temperature and humidity in the cavity of the steam oven are ensured, the temperature and humidity fault phenomenon in the cavity of the steam oven is avoided, and then the food cooking effect of the steam oven is improved.

To provide a system and a method for improving the texture of food, which can restore the texture of food by a simple method when the hardness or chewiness of the food deteriorates due to changes over time, thereby preventing the food from being wasted. [Solution] The food texture improvement system includes at least one coil (30) and an AC current supply device (40) for passing an AC current through the coil, the frequency of which is continuously increased and decreased in at least a portion of the frequency range from 100 Hz to 10 kHz. By bringing the coil and food closer together while passing the AC current through the coil, the hardness and chewiness of the food are increased, improving the food texture. The coil may be fixed and the food may be brought closer to it, or the food may be fixed and the coil may be brought closer to it. The AC current is continuously increased and decreased in frequency, for example, between 4.5 kHz and 8 kHz.

The present invention addresses the problem of providing a method for producing a rice dish, the method being capable of producing a rice dish having a favorable soft food texture even when cooked rice or a rice dish including cooked rice is stored. Moreover, provided is a method for softening a rice dish even when cooked rice or a rice dish including cooked rice is stored. Furthermore, provided is a composition for cooking rice, the composition being capable of softening a rice dish even when cooked rice or a rice dish including cooked rice is stored.　The present invention provides the following. This method for producing a rice dish comprises adding oil and fat and an enzyme to cook cooked rice or a rice dish including cooked rice. Moreover, it is preferable to add the oil and fat so that the amount of the oil and fat is 0.1-5 g per 100 g of raw grains before cooking rice, and to add the enzyme so that the enzyme activity is at least 0.50 U per 100 g of raw grains before cooking rice.

The invention discloses a feeding event detection and food intake identification method and device for ear-mounted equipment, and a storage medium, and belongs to the technical field of intelligent health monitoring. The method comprises the steps of obtaining a plurality of to-be-recognized audio clips; calculating a feature vector of the to-be-recognized audio clip, and inputting the feature vector into a pre-trained chewing event recognition model to obtain a chewing event in the to-be-recognized audio clip; the method comprises the steps of converting a to-be-recognized audio clip into a time-frequency graph through a continuous wavelet transform method, inputting the time-frequency graph into a pre-trained multi-label recognition model, extracting spectrum features based on the time-frequency graph, extracting texture features based on the spectrum features, and recognizing and obtaining food texture based on the texture features. Food types are identified based on the frequency spectrum features and the texture features; the chewing event recognition model is obtained by constructing and training a machine learning algorithm. According to the invention, chewing behaviors and various food types can be identified.

[Problem] To provide a meat chunk-like food and a production method therefor, the meat chunk-like food comprising: a grain protein composition not containing an additive such as a binder and having excellent taste and food texture; and an Aspergillus oryzae body. [Solution] A solid culture obtained by solid-culturing Aspergillus oryzae with a grain protein composition extracted from grains and sufficiently extending hyphae is subjected to two operations, including a step for performing coagulation by heat treatment and a step for performing compression by vacuum, to obtain a meat chunk-like food having an appearance like char siu.