504 results about "Foods beverages" patented technology

The invention relates to the technical field of food and beverage, in particular to a food and beverage network sales trend prediction model construction system and method based on multi-source data fusion and deep learning. Comprising a data acquisition unit; a data processing unit; the model construction unit is used for constructing a deep learning prediction model, and an improved LSTM-Transform fusion algorithm is adopted to realize nonlinear mapping modeling of the food and beverage sales trend by integrating time sequence feature modeling and a global dependency relationship analysis technology; a model training verification unit; and a prediction output unit. According to the method, multi-source data such as network sales platform data, social media emotion texts, weather information and industry information are integrated, cross-correlation features such as time dimension features, text emotion features and price elasticity-weather influence are extracted in combination with a feature engineering technology, influence factors of food and beverage sales are comprehensively covered, and the sales quality is improved. The problem that a traditional scheme is single in data dimension is solved.

The invention discloses a bottled oral liquid quality detection method and system based on image recognition, and aims to improve the production efficiency and product quality of pharmacy and food and beverage industries, clear bottled liquid images are automatically collected through a high-resolution camera and an industrial camera, and the bottled oral liquid quality detection method and system based on image recognition are obtained through preprocessing steps of graying, binaryzation, Gaussian filtering and the like. And the image quality and the detail definition are optimized. A Faster R-CNN algorithm is utilized to detect bottle mouth integrity and bottle body appearance defects, including seal integrity, foreign matter detection and bottle cap state, so as to ensure product closeness and appearance integrity. Whether the liquid filling amount is qualified or not is judged by analyzing the liquid level height and transparency of the liquid, and the possible microbial contamination risk is early warned. And finally, classification and feedback are carried out on detected anomalies in combination with a machine learning algorithm, real-time alarm and data recording are realized, and a reliable basis is provided for optimization of a production process.

The invention belongs to the technical field of biology, and particularly relates to a sweet protein composition as well as a preparation method and application thereof. The sweet protein composition comprises the following sweet proteins: at least one of Brazilian sweet protein, kiwi sweet protein, omethoate sweet protein, rhizoma curculiginis sweet protein, capparis masaikai sweet protein, miracle fruit element, petatin, thaumatin and agrocybe cylindracea sweet protein. The invention also provides a preparation method of the sweet protein composition, and the preparation method simplifies the purification process and significantly improves the purity and yield of the sweet protein. The sweet protein composition disclosed by the invention is suitable for various foods, beverages, medicines and health-care products, so that the taste of the medicines is improved, and the compliance of patients is improved. In addition, the sweet protein composition can also be used in weight-losing products, antioxidant supplements and health-care products for enhancing immunity, and oral care products such as toothpaste and mouth wash, and can provide pleasant sweetness and improve mouth feel.

The invention belongs to a food and beverage sterile filling technology, and discloses a sterile nitrogen filling pressure-flow cooperative control system for particle-containing high-viscosity orange juice. Comprising a multi-source signal processing module used for synchronously obtaining a pressure numerical sequence, a temperature numerical sequence and a voiceprint spectrum vector of orange juice in a pipeline; the rheological state identification module is used for determining a particle density index and a particle size distribution probability of the orange juice flowing through the valve port area at present, and inverting an apparent viscosity value and a thixotropic state parameter of the orange juice so as to form a comprehensive state signature; the prediction collaborative decision module is used for generating a control target instruction set according to the maximum shear stress and further generating a pressure setting curve instruction and a displacement travel curve instruction; and the execution closed-loop control module is used for responding to the pressure setting curve instruction to adjust the pressure of the sterile nitrogen and driving the liquid filling valve to execute opening operation based on the displacement stroke curve instruction, so that dual-objective optimization of high-efficiency circulation and low-damage filling of orange juice is realized.

To provide a method for screening lipid deterioration odor suppressing materials, a lipid deterioration odor suppressing agent, a method for producing food and beverages containing the agent, and food and beverages containing the agent.SOLUTION: Provided is a method for screening lipid deterioration odor suppressing materials, comprising the following steps (1) to (3): (1) bringing a test substance and a lipid deterioration odor causative substance into contact with an olfactory receptor polypeptide that contains an amino acid sequence of OR2 J3 and / or an amino acid sequence that has at least 90% identity with the amino acid sequence of OR2 J3 and is responsive to the lipid deterioration odor causative substance; (2) measuring a response of the olfactory receptor polypeptide to the lipid deterioration odor causative substance; and (3) identifying a test substance that suppresses the response of the olfactory receptor polypeptide based on the measured response.SELECTED DRAWING: Figure 7

The additive 50 is used alone as a tablet or capsule, or together with a base product 54, to produce an enhancing product 52 that provides a health benefit 34 to a person 20 ingesting or using the additive 50, the additive 50 including an enzyme that stimulates the naturally occurring in the human body. The additive 50 has one or more hydrogenated substances 58, such as erythritol 58a, xylitol 58b, hydrogenated dihydromyricetin 58c and / or quercetin dihydrate 58d, and a flavonoid dihydromyricetin 14a. The flavonoid 14 may be extracted from Ampelopsis grossedentata plant 17 and / or a plant 16 selected from the genus Hovenia (e.g., Japanese raisin tree). The additive may also have one or more solvents 60, such as a bicarbonate compound 60a or an alcohol solvent 60b, a pH balanced acid 62, and / or a preservative 64. The base product 54 may be a liquid 66, a solid 68, a powder 70, a chew 72, a medicament 74, a cosmetic 76, or an emulsion or other coating product 78. The reinforced product 52 is a base product 54 reinforced by an additive.

The invention belongs to the technical field of preparation of peptides, and relates to a hippocampus polypeptide and application thereof. The amino acid sequence of the hippocampus polypeptide is shown as SEQ ID NO.1 in a sequence table. The hippocampus polypeptide provided by the invention has excellent anti-hypoxia activity, and by virtue of the characteristic, the hippocampus polypeptide can be used as an active component to be added into food, beverage or dietary supplement to prepare functional food or health care products for daily use of specific people so as to enhance tolerance to an anoxic environment.

The invention relates to a method for evaluating and debugging a sterile pipeline for food and beverage processing, which comprises the following steps of: introducing standardized sterile gas into a closed pipeline system to establish a micro-positive pressure environment; detecting a pressure change curve of each node of the system in real time by using a micro-differential pressure sensing module; calculating the position and the size of a trace leakage point; recording the motion trail of the particles in the pipeline by using a dynamic particle imaging system PIV; flow dead angles are identified through trajectory analysis, and the potential pollution accumulation area of the retention area marks the pollution accumulation probability of each section of pipeline in a quantitative mode; preparing simulation liquid, and adding biomarker particles to enable the viscosity and the fluidity of the target beverage to be close to those of the target beverage; according to the identified potential pollution accumulation area, local directional pouring is carried out; full-process automatic data acquisition, model judgment and debugging instruction issuing can be realized, manual intervention is greatly reduced, the system stability is improved, and the system is suitable for various food and beverage production scenes.

The invention discloses a method for improving the conversion efficiency of insoluble dietary fibers and soluble dietary fibers obtained by the method, and belongs to the technical field of food processing and functional ingredient modification. The method comprises the following steps: performing superfine grinding treatment on wheat bran to obtain wheat bran powder; adding water into wheat bran powder, and then carrying out high-temperature and high-pressure treatment to obtain a wheat bran solution; then carrying out stepped enzymolysis on the wheat bran solution to obtain enzymatic hydrolysate; the enzymatic hydrolysate is centrifuged, lower-layer solid precipitates are insoluble dietary fibers, supernate is subjected to ethanol precipitation, and the soluble dietary fibers are obtained. The wheat bran is modified by combining superfine grinding and high-temperature and high-pressure pretreatment with stepped enzymolysis, so that the yield of the soluble dietary fibers is remarkably increased, and the functional characteristics of the soluble dietary fibers are improved. The obtained soluble dietary fiber has excellent physicochemical properties and physiological functions, and can be widely applied to baked foods, beverages, dietary supplements and other products, so that the soluble dietary fiber has important application prospects and value in the technical field of food processing.

Methods employing detergent compositions effective for reducing hard water scale and accumulation on hard surfaces, namely within food, beverage and pharmaceutical applications are disclosed. The detergent compositions employ phosphinosuccinic acid adducts in combination with an alkalinity source and optionally polymers, surfactants and / or oxidizers, providing alkaline compositions having a pH between about 10 and 13.5.

A membrane fouling monitoring and analysis system may be used on a food and beverage membrane operated over a plurality of production periods separated by daily clean-in-place cleanings. In some examples, the system receives data indicative of a flow of one or both of a permeate stream and a retentate stream of the membrane during the plurality of production periods and determines a trend of at least one parameter associated with the data to provide a determined trend. The system may compare the determined trend to a baseline fouling trend and determine if and / or when to perform a deep cleaning on the membrane based on comparison. The system may subsequently execute the deep cleaning on the membrane at the scheduled time.

The invention relates to a bioactive polypeptide GIVVVPGSGF as well as a preparation method and application thereof. The bioactive polypeptide GIVVVPGSGF provided by the invention has bitter taste, the crystal of the bioactive polypeptide GIVVVPGSGF is powdery, and the bioactive polypeptide GIVVVPGSGF can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide GIVVVPGSGF provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide GIVVVPGSGF has high bitter taste strength, can properly improve the bitter taste of wine, and may increase the flavor quality under certain conditions; on the other hand, the bitter peptide GIVVVPGSGF in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

The present invention relates to a mycelium component derived from submerged fermentation of at least one fungal strain in three different media: a defined component medium producing component A, a synthetic medium producing component B, or a composite natural medium producing component C comprising a sidestream extract derived from an agricultural food sidestream. This unique mycelium composition is characterized by chemical, biological, physical, morphological, nutritional and organoleptic properties. The three different fibrous mycelia of the edible fungi obtained from at least one fungus strain are further used to produce characteristic food products, including meat analogs, fish analogs, dairy product analogs, beverages, or other food products. The three new mycelium components are useful in the manufacture of foods, foods, beverages, pharmaceuticals, cosmetics, nutraceuticals, biomaterials, and feed and industrial applications.

The invention relates to a preparation process for extracting high-content chlorogenic acid from green coffee broken rice. According to the process, a non-organic solvent method is adopted, the low-caffeine green coffee bean extract is prepared through the steps of raw material pretreatment, low-temperature ultrasonic enzymolysis extraction, column chromatography, concentration, spray drying and the like, and active ingredients of various caffeoylquinic acid substances such as chlorogenic acid are enriched. In the preparation process, a protective agent is used for avoiding attenuation of chlorogenic acid in heating and air, a resin gradient separation method is used for enriching chlorogenic acid to remove caffeine, and a UPLC technology is used for realizing simultaneous quantitative detection of various caffeoylquinic acid components. The preparation process has the advantages of no organic solvent residue, high effective component content, high separation efficiency, safety, environmental protection, and suitableness for large-scale production. The final product not only contains high chlorogenic acid and low caffeine, but also is rich in caffeoylquinic acid substances and other active ingredients, has better flavor than market products, and is lower in application difficulty in the food and beverage industry.

A lid for a container, such as a food, beverage, or storage container, may include a laterally extending lid body and a tab. The lid body may have a proximally extending protrusion and a distally extending well. The protrusion and the well may be radially aligned with one another. The tab may be fixed to the lid body. The tab may include a nose, a handle, and a medial portion that extends between the nose and the handle. The tab may be positionable such that the tab contacts the protrusion causing the handle to be lifted proximally away from the lid body relative to the handle.

The present application relates to the field of food and beverage technology, and in particular to a food and beverage network sales trend prediction model construction system and method based on multi-source data fusion and deep learning. It includes a data acquisition unit, a data processing unit, a model construction unit, the model construction unit is used for constructing a deep learning prediction model, adopts an improved LSTM-Transformer fusion algorithm, realizes nonlinear mapping modeling of food and beverage sales trend through integrating time sequence feature modeling and global dependence relationship analysis technology, a model training and verification unit, and a prediction output unit. The present application integrates network sales platform data, social media sentiment text, meteorological information and industry information and other multi-source data, extracts time dimension features, text sentiment features and price elasticity-weather influence and other cross-correlation features by combining feature engineering technology, fully covers the influencing factors of food and beverage sales, and solves the problem of single data dimension in the traditional scheme.

The invention discloses low-alcohol rose and litchi monascus rice wine and a making method thereof, and belongs to the technical field of food and beverage fermentation engineering. The rose and the litchi are organically combined with the monascus rice wine, the composite flavor of the rose and the litchi is given to the monascus rice wine, the defect that a traditional monascus rice wine body is prominent in sourness is overcome, and meanwhile the mood after drinking of the monascus rice wine can be relieved through the sedative effect of the rose and vitamin B in the litchi; in addition, polyphenol compounds, flavonoid compounds and vitamin C are introduced into the wine body, the polyphenol compounds in the roses and vitamin C antioxidant components in the litchis cooperate with each other, the antioxidant effect of the monascus rice wine is enhanced, damage caused by oxidative stress is reduced, and the health-care effect of the monascus rice wine is improved. The litchi is rich in vitamin C, so that the absorption of non-heme iron in the roses is effectively improved, the absorption rate of the iron element is improved, and the monascus rice wine also has an excellent anti-oxidation effect and an effect of promoting the absorption of the iron element.

Provided is a polyester film containing a first polyester resin that includes a first acid unit and a first alcohol unit. The first acid unit includes 90 mol% or more of terephthalic acid units with respect to the total amount of the first acid unit, and the first alcohol unit includes 50 mol% or more of ethylene glycol units, 5-40 mol% of 2,2-dimethyl-1,3-propanediol units, and 0.1-5 mol% of diethylene glycol units with respect to the total amount of the first alcohol unit. The content of the first polyester resin is 80 mass% or more with respect to the total amount of the polyester film, and the thickness of the polyester film is 25-100 μm.

A drive-thru system is provided on golf courses and / or communities where riders of golf carts or similar vehicles can drive into and through a structure including food, beverages and / or merchandise for purchase. The system comprises a structure such as a shack with a drive-thru lane. The structure may include shelves, refrigerated coolers, vending machines, service counters and / or automated delivery systems on one or both sides of the drive-thru lane. Golfers can drive into the structure in their golf cart, and select items manually or through digital interfaces and automated systems. Safety features prevent cart collisions, while automated ordering and payment systems streamline transactions.

The present disclosure generally relates to dihydrochalcone compounds and their use for enhancing the perception of alcohol (ethanol) in food, beverages, and other comestible compositions. In certain aspects, the disclosure provides the use of such dihydrochalcone compounds to enhance an alcoholic (ethanolic) flavor of a beverage, for example, a low-alcohol or zero-alcohol beverage. In certain other aspects, the disclosure provides low-alcohol or zero-alcohol beverages containing such dihydrochalcone compounds.

A process for obtaining solubilised seed extracts for the production of food beverages, which operates entirely in a continuous line and comprises the following sequence of steps: - initial heat treatment of the seeds with the addition of water; - in-line grinding of the seeds treated in the previous step to form a paste; - enzymatic slurry treatment and in-line maintenance for component solubilisation; and - separation of the liquid extract by continuous filtration.

The application discloses a kind of polygonatum corn silk composite fruit tea beverage and preparation method thereof, it is related to food and beverage field, by the following raw materials is prepared by volume fraction: polygonatum extract 10-25 parts, corn silk extract 5-15 parts, fruit juice / extract 5-20 parts, tea extract 15-35 parts.The volume ratio of the polygonatum extract and corn silk extract is 1:0.2-1:1.5, and the volume ratio of the fruit juice / extract and corn silk extract is not less than 0.8:1.The polygonatum corn silk composite fruit tea beverage and preparation method thereof are confirmed by sensory test, the volume ratio of fruit juice and corn silk extract is greater than or equal to 0.8:1, the grassy smell of corn silk is effectively masked, the product presents coordinated fruit aroma and tea aroma, and the taste is smooth.

The invention discloses breeding of a pichia kluyverovii strain with high yield of beta-lyase and application of the pichia kluyverovii strain in beer fermentation, and belongs to the technical field of bioengineering. The pichia kluyveri B21 is preserved in the China General Microbiological Culture Collection Center, and the preservation number of the pichia kluyveri B21 is CGMCC (China General Microbiological Culture Collection Center) No.34028. The strain can produce high-yield beta-lyase, and the beta-lyase is catalyzed to produce volatile mercaptan and endows beer with fruity flavor. The contents of ethyl acetate, isoamyl acetate, isobutyl acetate, ethyl nonanoate, ethyl caprate, phenethyl acetate, linalool and nerol generated by the pichia kluyveri B21 in a hops simulated culture medium are relatively high, and the volatile substances can increase the fruit fragrance and flower fragrance of beer and enrich the flavor of the beer. The pichia kluyveri B21 is expected to be added into production of other food and beverages so as to enrich flavor substance components.

The invention discloses a fish hydrolyzed collagen peptide-based flavor beverage and a preparation method thereof, and relates to the technical field of food beverages. The flavored beverage comprises the following raw materials: fish hydrolyzed collagen peptide, a compound flavor modification stabilizer, a compound sweetening agent, concentrated fruit and vegetable juice, casein phosphopeptides, VC magnesium phosphate, zinc lactate, a low-nucleic-acid yeast extract, sodium hyaluronate, an acidity regulator and purified water. The compound flavor modification stabilizer is matched with the low nucleic acid yeast extract to form synergistic flavor regulation and control, the hydrophobic bitter peptide fragment of the fish hydrolyzed collagen peptide and the fishy smell characteristic group are wrapped from the molecular level, and meanwhile, the soft modification on the sensory level is realized through the gamma-aminobutyric acid; the effect of debitterizing and deodorizing without adding artificial essence and a large amount of cane sugar is achieved, the product flavor is natural and harmonious, the sour and sweet taste is palatable, the beverage completely conforms to the current healthy consumption trend of low sugar and no artificial addition, and the problem that the beverage has flavor defects is solved.

The present disclosure relates to a sweetener composition comprising 1, 3-propanediol and a sweetener. Disclosed are food, beverage, confection or concentrate compositions comprising the aforementioned sweetener compositions and methods of producing such sweeteners.

1. Name of the product in this design: Airline Catering Cart. 2. Purpose of this design: To transport food, beverages and other items on airplanes, high-speed trains and other means of transportation. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The rear view is the same as the front view, so the rear view is omitted; the left view is the same as the right view, so the left view is omitted; the bottom surface of this design product is a part that is not easily seen or cannot be seen during use, so the bottom view is omitted.

1. The name of the design product: the main body of a food and beverage can. 2. The use of the design product: the design product is used to contain food or beverage. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective view 1. 5. Since the product is a solid of revolution, the design content of the rear view can be clearly shown in the submitted views, and the rear view is omitted; since the product is a solid of revolution, the design content of the left view can be clearly shown in the submitted views, and the left view is omitted; since the product is a solid of revolution, the design content of the right view can be clearly shown in the submitted views, and the right view is omitted. 6. Changes in the state of other circumstances that need to be explained: the broken arc lines in Figures 1 to 3 are effect lines representing recesses, not surface decorations. 7. Other circumstances that need to be explained: the design product requires partial protection, where the part indicated by the dashed line does not constitute the object of protection, and the dotted line indicates the boundary between the protected part and the other part.

The invention relates to a bioactive polypeptide IVVLPTGVAH as well as a preparation method and application of the bioactive polypeptide IVVLPTGVAH. The bioactive polypeptide IVVLPTGVAH provided by the invention has bitter taste, the crystal of the bioactive polypeptide IVVLPTGVAH is powdery, and the bioactive polypeptide IVVLPTGVAH can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide IVVLPTGVAH provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide IVVLPTGVAH has high bitter taste strength, the bitter taste of wine can be properly improved, and the flavor quality can be possibly improved under certain conditions; on the other hand, the bitter peptide IVVLPTGVAH in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.