36 results about "Hardaliye" patented technology

The invention relates to a high-hydrophilicity CMP hard polishing pad, a preparation method and application thereof, the polishing pad comprises a polishing layer, a fitting layer and a buffer layer, the polishing layer is formed by mixing and pouring a component A and a component B, the component A comprises polyisocyanate, polyol, a foaming agent and a hydrophilic modifier, and the component B is an amine curing agent. The carboxylate is added into the polishing layer to serve as a hydrophilic modifier, and after dissociation, the carboxylate is combined with polar groups in a polyurethane molecular chain through coordinate bonds or ionic bonds to form a stable bonding structure, so that the carboxylate is attached to a main chain of the polyurethane molecular chain, and the overall hydrophilicity of the polyurethane structure is improved. According to the method, the surface energy and surface characteristics of the polishing pad can be changed fundamentally, the introduced hydrophilic auxiliary agent cannot reduce the mechanical property of an original formula, and the constant hydrophilicity is maintained during the polishing service life of the polishing pad.

Edible, pourable, fat-containing product, preferably in the form of a water-in-oil emulsion or a full fat product, comprising 40 to 99.9 wt. % liquid vegetable oil; 0.1 to 10 wt. % of hard stock fat; water up to 100 wt. %, wt. % calculated on the total weight of the product, wherein the hard stock fat is free from palm or palm-derived fats or fat fractions; free from hydrogenated fats or fat fractions and has a C22:0 (behenic acid) content of at least 10 wt. %, wt. % calculated on the amount of fatty acids in the hard stock.

A method for producing a transesterified oil / fat composition (excluding hard butter and oil / fat for puff pastry margarine), said method comprising a step for subjecting a starting material oil / fat that contains a triglyceride, which is composed of a C13-C15 fatty acid, and an oil / fat other than said triglyceride to transesterification to obtain a transesterified oil / fat composition, wherein the C13-C15 fatty acid constitutes at least 3 mass% but less than 100 mass% of the total fatty acids in the transesterified oil / fat composition.

The invention discloses a wheat malt seedling teabag rich in gamma-aminobutyric acid as well as a preparation method and application of the wheat malt seedling teabag. The preparation method comprises the following steps: (1) preparing wheat seedling bud tea powder: selecting full hard red-skin wheat grains with the same size, germinating and growing at 25 DEG C, treating wheat malt seedlings by utilizing ultrasound and hypoxia, then drying, crushing, and sieving with a 20-mesh sieve to obtain the wheat malt seedling tea powder; and (2) preparing mulberry leaf tea powder: selecting mulberry leaves without diseases and insect pests, cleaning, spreading and evaporating moisture in a shady and ventilated place for 10 hours, continuously turning over during the period, carrying out fixation treatment at 150 DEG C until the leaves are dark green, manually rolling for 15 minutes, drying at 60 DEG C until the moisture is 5%, and crushing to 20 meshes, so as to obtain the mulberry leaf tea powder. And (3) preparing the wheat malt seedling teabag: mixing the wheat malt seedling tea powder and the mulberry leaf tea powder according to a ratio of 4: 1 (w / w). In the tea, the content of gamma-aminobutyric acid is 9.5 to 15.35 mg / g, the content of DNJ is 385.43 to 387.25 g / g, and the content of total phenols is 7.79 to 10.55 mg GAE / g. The wheat malt seedling teabag prepared by the invention has sleep and health preserving effects.

The utility model discloses a dual-purpose cup for sucking and drinking. The dual-purpose cup comprises a cup cover and a cup body which are matched with each other to realize opening and closing, the cup cover is provided with a through hole penetrating up and down, and the through hole extends towards the upper surface of the cup cover to form a protruding mouth; the cup cover is further provided with a groove, and a cap is contained in the groove. The cap is used for covering the mouth; the straw is formed by connecting a hard section and a soft section; the hard section is inserted into the mouth and is used for sucking and drinking; the soft section is elastic, one end of the soft section abuts against the inner wall of the cup body, and the soft section is used for ejecting the hard section out of the mouth when the cap is opened. The sucking and drinking dual-purpose cup provided by the utility model can be used for drinking milk tea fruit grains, can also be used in daily life, and is multi-purpose, energy-saving and environment-friendly.

This invention provides a non-tempered hard butter composition that exhibits good mouth-melting properties in oily pastries while suppressing the occurrence of blooming over time. This non-tempered hard butter composition satisfies the following conditions (1) to (3): Condition (1): SFC at 25°C is 27-67%. Condition (2): The content of trisaturated triglycerides constituting the triglycerides is 20-65% by mass. Condition (3): The content of mixed acid trisaturated triglycerides (LaSS) containing lauric acid residues (La) in the trisaturated triglycerides is 51-65% by mass, wherein S represents saturated fatty acid residues with 16 or more carbon atoms.

Provided in the present invention is a cleaning structure of a bean-grinding coffee machine. The cleaning structure comprises a body, wherein a detachable cleaning assembly is provided on a grinding cavity of the body. The cleaning assembly comprises a cleaning base, a pushing and pressing member and an elastic reset member, wherein the elastic reset member is mounted between the cleaning base and the pushing and pressing member, and several hard cleaning teeth are provided at intervals at the lower end of the cleaning base. Specifically, the cleaning assembly can be easily mounted on a grinding assembly, and can be removed and cleaned at any time during use. By means of the cooperation of the hard cleaning teeth on the cleaning base and the grinding assembly, the hard cleaning teeth can push and sweep away ground materials during a cleaning process, thereby avoiding non-uniformity and residue of the ground materials, such that the internal cleanliness of an apparatus can be kept, and the extraction mouthfeel and quality can also be improved; and the cleaning teeth can push the ground materials inside the grinding assembly downwards, such that coffee powder can be ground more uniformly, and the ground materials are thus finer and more uniform.

The invention relates to the technical field of tea leaf drying, and particularly discloses a drying device for tea leaf processing, which comprises a drying box, a plurality of layers of drying plates are arranged in the drying box, the top of each layer of drying plate is provided with a movable scraper and a high-temperature air plate, and the high-temperature air plates are used for blowing out circulating hot air to tea leaves on the drying plates. The movable scraping plate is installed on the hard belt, the hard belt is installed on the transmission wheel to enable the movable scraping plate to act on the upper layer and the lower layer, through the arrangement of the movable scraping plate, inherent circulating motion can be used as a power source, heat energy of a drying environment is used as a control signal, aroma substances are released in an atomized mode at the optimal temperature in the box, and therefore the aroma substances can be effectively dried. And the tea leaves are carried by circulating hot air and can be in full and uniform contact with each layer of tea leaves, so that the effect of the traditional scenting process is simulated, the efficiency is far higher than that of manual scenting, the fragrance is released at the most appropriate moment, waste caused by premature release is avoided, and the damage of high temperature to fragrance substances is also prevented.

The invention provides low-GI functional noodles based on a biological enzymolysis-microwave puffing technology and a preparation method of the low-GI functional noodles, and belongs to the technical field of food processing. The low-GI fermented tea functional noodles comprise the following raw materials in percentage by mass: 60%-80% of high gluten wheat flour, 10%-25% of resistant starch, 5%-15% of functional tea powder, 3%-8% of active wheat glutelin and 0.5%-1% of table salt. The functional tea powder is porous particles which are prepared from fermented tea through enzymolysis for regulating and controlling the viscoelastic state and microwave vacuum puffing and have a honeycomb-shaped open-type micropore structure. According to the invention, a'structured remodeling 'strategy is creatively adopted, so that the defects that a gluten network is damaged by traditional tea powder as a compact hard filler and the thermal stability of a liquid extract is poor are overcome. The functional tea powder is added, so that the noodles disclosed by the invention have excellent boiling fastness on one hand, and have excellent and stable low-GI characteristics on the other hand.

The invention relates to the technical field of fruit juice processing equipment, in particular to an isolation and anti-oxidation fruit juice beverage mixing machine and a fruit juice beverage production process, the isolation and anti-oxidation fruit juice beverage mixing machine comprises a mixing tank with an opening in the upper end, and is characterized in that a stirring unit is arranged in the mixing tank, and a separation mechanism, a backwashing mechanism and a crushing mechanism are arranged in a stirring cylinder; the backwashing mechanism comprises a spraying cover communicated with the inner cavity of the stirring barrel, and the liquid outlet surface of the spraying cover faces the outer wall of the circular truncated cone barrel and is matched with the outer wall of the circular truncated cone barrel. By means of the composite crushing mechanism capable of achieving rotary shearing and periodic axial cutting, hard fruits can be fully crushed, large-particle-size pulp residues are avoided, and the taste is optimized; meanwhile, by means of centrifugal gradient sieve mesh separation and secondary filtering and recycling design, raw material waste is reduced, and juice purity is guaranteed; and continuous and stable operation of the equipment is guaranteed and the maintenance difficulty is reduced by relying on a backwashing and scraping plate dual anti-blocking structure.

The utility model discloses a beverage box which comprises a box body and a telescopic straw, an installation hole is formed in the box body, the telescopic straw and the installation hole are matched together in a sealed mode, the beverage box further comprises a hard cover, the cover and the outer wall of the box body are matched together in a sealed and bonded mode, and the telescopic straw is arranged on the box body. The cover and the outer wall of the box body form a sealed protection cavity, one part of the telescopic straw is located in the box body, the other part of the telescopic straw is located in the protection cavity, a pipe opening of the telescopic straw is sleeved with a sealing soft sleeve, and the sealing soft sleeve is located in the protection cavity. The beverage box has the following beneficial effects that the sealing soft sleeve is nested at one end of the telescopic straw to seal the telescopic straw, and the cover is used for covering and protecting the sealing soft sleeve and the telescopic straw, so that the sealing fit between the telescopic straw and the box body cannot be damaged in the opening process; and the probability of liquid leakage after opening is low.

The invention discloses a container with a built-in containing cavity and a multifunctional opening component. The container comprises a container main body (1), and an accommodating cavity (2) sealed by a water-blocking sheet (3) is arranged in the container main body (1). And the water-blocking sheet (3) is connected with a tearing component (4) through an easily separated connecting part (5). The tearing part can be a hard stirring rod (6) which can be folded and clamped at the opening part of the container, and the tail end of the stirring rod can be arranged to be of a spoon-shaped structure, so that the tearing part has stirring and scooping functions; or the lifting tongue (7) is lengthened, and the free end of the lifting tongue is connected with the outer wall of the container through a connecting part (5) which is easy to separate, or is attached to the outer wall of the container only through the plasticity of materials. By means of the innovative packaging and opening structure, the content and the main body substance can be conveniently and fully mixed and fixed in the using process, a plurality of containers can be tightly stacked, and the storage and transportation space is saved. The packaging bag can be widely applied to the packaging fields of various containers such as drinks, foods, medicines, chemical engineering and daily chemical products.

The invention discloses a brewing cup with a tearable sealing film at the cup bottom and a using method of the brewing cup. The brewing cup comprises a cup body (1), wherein a containing cavity (2) for containing brewing contents is formed in the bottom of the cup body (1); and the opening of the accommodating cavity (2) is sealed by a water-blocking sheet (3) which can be torn or integrally removed. And a tearing part (4) is arranged on the water-resistant sheet (3). Preferably, the water-resistant sheet (3) and the tearing part (4) are of an integrated structure. As a further optimization, the tearing part (4) comprises a hard member which is connected with the water-blocking sheet (3) through a weak bonding area (5) and is configured to be separated from the water-blocking sheet (3) and used as an independent stirring rod (6) after being removed from the cup body along with the water-blocking sheet (3). According to the invention, the water-blocking sheet (3) is directly removed, so that the contents are in full contact with the liquid, and rapid and thorough brewing is realized; meanwhile, the stirring function is integrated, and the use convenience and experience are improved through the operation process of tearing, separating and stirring.

The present invention relates to analogues of non-acidic, fatty, semi-hard fresh cheese and analogues of acidic, fatty, semi-hard fresh cheese, and the production thereof, containing HPO with low saturated fat and sodium content, which confers nutritional and functional characteristics. They are a source of vitamin E in the form of tocotrienol and omega-9 fatty acids.

The utility model relates to the technical field of table vinegar production, and particularly discloses a fermentation vinegar spraying device for table vinegar production, which comprises a vinegar spraying cylinder, a filter cloth cylinder extending to the upper part of the vinegar spraying cylinder is arranged in the vinegar spraying cylinder, a support plate positioned at the lower end of the filter cloth cylinder is mounted in the vinegar spraying cylinder, and four uniformly distributed cloth sleeves are sewn on the outer wall of the filter cloth cylinder; four supporting rods penetrating through the four cloth sleeves respectively are mounted at the upper end of the supporting plate, and a hard ring abutting against the upper ends of the four supporting rods is mounted at the upper end of the filter cloth cylinder; the vinegar culture residue in the filter cloth cylinder can be directly poured out, and the inner side of the filter cloth cylinder can be directly turned out to the outer side, so that the residue on the filter cloth cylinder can be cleaned, the purposes of conveniently taking out and cleaning the vinegar culture residue and being simple and convenient to operate are achieved, two rollers are promoted to rotate along with a connecting shaft, and through the arrangement of a supporting wheel, the vinegar culture residue can be conveniently taken out. And therefore, the device can be pushed to a designated place, and the purposes of conveniently moving the device and saving time and labor in operation are achieved.

The utility model discloses hard cheese cutting equipment which comprises a cutting table top, a rigid thin plate is embedded in the cutting table top, an ice block bin is fixedly connected to the bottom face of the cutting table top, an ice block box is slidably connected to the interior of the ice block bin, a supporting cylinder is fixedly connected to the interior of the ice block box, and a connecting spring is fixedly connected to the interior of the supporting cylinder. An arc-shaped plate is fixedly connected to the top end of the connecting spring, a box body handle is fixedly connected to one end of the outer side of the ice block box, an inserting groove is formed in one side of the ice block bin, a T-shaped inserting block is arranged in the inserting groove in a penetrating mode, a first magnetic attraction block is fixedly connected to one side of the T-shaped inserting block, and a second magnetic attraction block is fixedly embedded in the inserting groove in the outer side of the ice block bin; the ice block box is located in the ice block bin and slidably connected with the ice block bin, the top face of the rigid thin plate is cooled through the ice blocks placed in the ice block box, the temperature of the operation face of the cutting table top is reduced, and the situation that cheese melts in the cutting process in high-temperature weather, so that the cutting difficulty is increased or adhesion is generated, and the cheese cutting quality is affected is avoided.

The invention provides a plant-based cheese of the half-hard type comprising from 5 to 35 wt. % of a vegetable fat, from 20 to 40 wt. % (modified) starches; from 1 to 7 wt. % (phospholipid) w / o emulsifier, the remainder (up to 100 wt. %) being water, wherein the wt. % are calculated on the total composition, and a method for its preparation.

The invention belongs to the technical field of dairy product preparation, and particularly discloses a smoked cheese sausage and a preparation method thereof. The smoked cheese sausage is prepared from the following raw materials: a sausage casing and contents, and the contents comprise the following components in percentage by mass: 70-75% of hard cheese, 0-8% of soft cheese, 1-1.5% of emulsifying salt, 0.03-0.05% of a preservative, 0-2% of a compound seasoning and the balance of water. In the preparation process, the cheese is cut up, then the cheese and other content raw materials are cut and mixed together, heating and emulsifying are conducted, sausage filling and twisting are conducted, finally spraying and smoking are conducted, and the smoked cheese sausage is finally prepared. Through an innovative formula and process, a high-end product which is high in cheese content, natural in smoked flavor and excellent in texture is produced under the condition that no colloid is added, and the method is suitable for making the smoked cheese sausages.

The invention discloses an intragastric swelling satiety gel block with a double-layer structure, and relates to the technical field of functional foods. The gel block is formed by compounding an outer-layer soft gel layer and an inner-layer hard gel core, and is prepared by taking food-grade chitosan and sodium tripolyphosphate (TPP) as main raw materials through ionic crosslinking, the mass ratio of chitosan to sodium tripolyphosphate in the outer layer is 10: 1-12: 1, the texture is soft and smooth, and a food-grade flavor regulator can be added to form various tastes; the mass ratio of the chitosan to the sodium tripolyphosphate in the inner layer is 3: 1-4: 1, the texture is hard, and gastric acid erosion is resisted. Through a double-layer differentiated structure and proportion design, swallowing smoothness, stomach comfort, taste diversity and a long-acting satiety effect are considered, physical occupation can be realized in the stomach to prolong the satiety, the raw materials are safe and degradable, no medicine is added, and the food is suitable for people with diet control, weight management and stomach care and has a wide application prospect. The technical problems that a traditional single-layer satiety product is single in taste, and experience and efficacy are difficult to consider at the same time are solved.

A method produces functional dairy-like products by substituting qualitatively and quantitatively natural milk fat with functional fat and formulating an appropriate matrix. The chosen lipids are those with recognized nutritional and functional effects. A dispersion (emulsion or suspension of nano-capsules) based on suitably selected lipids Functional Milk-Like (FML) is produced. The dispersion is transformed into Functional Dairy-Like Products (FDLP): yogurt, dessert cream, hard or spreadable pastes, and drinking yogurt, allowing better acceptability of the targeted lipids. The transformation of FML into FDLP yogurt is carried out by lacto-fermentation. The transformation of FML into FDLP dessert cream involves adding gelling agents. FML is transformed into hard or spreadable FDLP on a more concentrated dispersion by adding gelling and thickening agents (or cheese process). The transformation of FML into FDLP drinking yogurt is carried out by stirring and dilution or attenuation of the gelling effect of lacto-fermentation.

This utility model provides a detachable rotary label pressing device, installed on a base, for pressing the drip-molded material and label on the side of a wine bottle. It includes a pressing plate assembly and a belt assembly arranged front and rear. The pressing plate assembly includes a drip-molded pressing plate and a label pressing plate arranged vertically. The belt assembly includes two sponge belts arranged vertically. A horizontally arranged conveyor chain is located below the pressing plate assembly and the belt assembly. The conveyor chain is used to transport the wine bottle, and its running direction is opposite to that of the sponge belts. The speed of the conveyor chain is greater than that of the sponge belts. This application achieves online pressing of the label (drip-molded material + label) on the curved surface of a hard wine bottle through the self-rotating rolling action of the sponge belts and the conveyor chain, effectively improving the pressing quality. The overall structure is simple and low-cost, effectively solving the problem of wasted motion caused by alternating online and offline production, reducing labor intensity, saving labor costs, and improving production efficiency.

The invention belongs to the technical field of white spirit brewing, and particularly relates to a process for producing white spirit by a solid-state fermentation method in a wooden cellar, which comprises the following steps: selecting a cellar body made of natural hard wood, filling raw materials into the cellar body, keeping a sealed state, carrying out saccharification reaction, synchronously cooling and adjusting, adding brewing water, and uniformly stirring. Yellow water generated by a wine base can be downwards collected to a yellow water collection area at the bottom of the cellar body through a ventilation net, the yellow water collected at the bottom is upwards backwashed to a wine base layer through a branch air pipe, wine base fermentation is basically completed, the yellow water is completely discharged, the wine base in a dry state is discharged into distillation equipment, distillation operation is carried out, and white wine is extracted. By designing a wooden fermentation cellar structure and a technological process, the integrated operation of saccharification and fermentation is realized, the mixed fermentation process of yellow water and a wine blank is optimized, the utilization efficiency of the yellow water is improved, the fermentation temperature is stabilized by utilizing the advantages of wood materials, and finally, the improvement of the yield of white spirit, the optimization of taste and flavor and the reduction of production cost are realized.

The utility model provides a straw booster which comprises a sleeve, drag hooks, a straw and an outer package, the drag hooks are arranged on the sleeve, the sleeve is connected with the straw in a sliding mode, the sleeve where the straw is inserted is arranged in the outer package, the drag hooks are symmetrically arranged on the two sides of the sleeve, the outer sides of the drag hooks are open, and the drag hooks are vertically arranged in the middle of the sleeve. The sleeve and the draw hooks are integrally formed, are made of plastic materials, are stable in structure and light in weight, and can be made of hard food-grade plastic such as PET (polyethylene terephthalate), PP (polypropylene) and the like, during use, an opening of an outer package is torn off, the tip of the straw is inserted into a beverage, the index finger and the middle finger of one hand respectively extend into the draw hooks on two sides of the sleeve, and then the thumb presses the flat end of the straw, so that the beverage can be sucked out. The straw and the sleeve move relative to each other until the straw completely enters the beverage, the hand is not in direct contact with the straw in the whole process, the probability that bacteria or viruses on the hand are spread to the straw is greatly reduced, and a powerful guarantee is provided for use safety of people.

The application relates to the technical field of food production, and discloses a calcium coagulant, a preparation method thereof and application of the calcium coagulant in preparation of hard bean curd. The calcium coagulant comprises the following raw materials in mass fractions: 30-40 parts of de-embittering gypsum, 22-28 parts of calcium lactate, 12-18 parts of calcium citrate, 10-16 parts of magnesium gluconate, 1-2 parts of sodium chloride, 0.5-0.8 parts of stearic acid, 2-3 parts of phospholipid, 2-3 parts of polyglucose and 0.5-1.5 parts of potassium citrate. The calcium coagulant is prepared by taking de-embittering gypsum, calcium lactate, calcium citrate and magnesium gluconate as cores, matching with functional auxiliary materials, and adopting the surface modification and the circulating fluidized bed granulation process, so that the problems of the existing hard bean curd coagulant, such as heavy astringency, difficult compatibility of hardness and flavor, uncontrollable coagulation rate, poor system stability, low water retention and easy caking during storage, are solved.

This utility model relates to the field of vinegar processing technology and discloses a crushing and mixing fermentation tank for vinegar processing. It includes an inner tank liner, an outer heat-insulating shell fixedly mounted on the bottom surface of the inner tank liner, a water bath chamber between the inner tank liner and the outer heat-insulating shell, a lid snapped onto the top surface of the inner tank liner, a hopper fixedly mounted on the top surface of the lid, and an A-series servo motor fixedly mounted on the outer surface of the hopper. This crushing and mixing fermentation tank for vinegar processing, through its crushing mechanism, allows vinegar processing raw materials to be fed into the hopper. Connecting to an external power source, the A-series servo motor drives the linkage to rotate, which in turn drives the crushing rod to rotate, initially crushing the raw materials and improving subsequent crushing efficiency. The crushed raw materials fall through a coarse sieve plate, while a lifting rod drives the crushing blocks to reciprocate and crush the raw materials, further crushing hard materials, making them easier to contact and react with fermentation bacteria, and shortening the fermentation cycle.

The invention relates to the technical field of hard floors, in particular to a low-size deformation hard floor and a preparation method thereof. The chlorinated polyvinyl chloride base material for the hard floor is prepared from the following raw materials in parts by mass: 50 to 80 parts of chlorinated polyvinyl chloride, 10 to 20 parts of polyvinyl chloride, 5 to 12 parts of ethylene-vinyl acetate copolymer, 1 to 5 parts of compatilizer, 50 to 100 parts of activated wood flour, 100 to 200 parts of argil, 50 to 100 parts of light calcium carbonate, 1 to 3 parts of dispersing agent and 1 to 3 parts of gamma-glycidyl ether oxypropyl trimethoxy silane. 1-5 parts of a stabilizer, 1-2 parts of a foaming agent, 1-3 parts of a lubricant and 1-3 parts of a plasticizer. The floor is hard in texture, small in density, good in shrinkage performance, small in thermal expansion and cold contraction, not prone to buckling deformation after being laid, long in service life, simple in preparation method and suitable for large-scale application and popularization.

This utility model discloses a water injection device for facilitating secondary water addition after saccharification of rice wine, relating to the field of rice wine processing technology. The utility model includes a tank body with a detachable and sealed lid on its top surface. A shell is fixedly connected to the top surface of the lid. A rotating cylinder is rotatably connected to the center of the lid's top surface. A water supply rotary connector is fixedly connected to the input end of the rotating cylinder, and a slanted rigid pipe is fixedly connected to the output end of the rotating cylinder. A water inlet pipe is detachably connected to the end of the slanted rigid pipe, and the water inlet pipe includes a water outlet. A first transmission bevel gear and a second transmission bevel gear are fixedly sleeved on the side wall of the rotating cylinder and inside the shell. A motor is installed inside the shell, and a half-face bevel gear is fixedly connected to the output shaft end of the motor. This utility model allows the water to flow slowly and evenly along the inner wall of the tank, preventing direct water flow onto the fermentation mash and thus protecting the fermentation substrate.

The object of the present invention is to provide a hard cheese-like food product mainly composed of powdered protein and a method for producing the same. [Solution] The above problem is solved by compressing and molding a mixture containing powdered protein, butyric acid, and sugar alcohol, and then processing the resulting solidified product into thin, cheese-like flakes.

Provided is a method for producing an oil-and-fat composition (excluding oils and fats for hard butter and puff pastry margarine), the method for producing an oil-and-fat composition including a step for obtaining an interesterified oil-and-fat composition by interesterification of an oil-and-fat raw material that includes a triglyceride composed of a saturated fatty acid having 13-15 carbon atoms and a non-animal oil and fat other than the triglyceride, wherein 2-20 mass% of the saturated fatty acid having 13-15 carbon atoms is contained in the total fatty acids of the oil-and-fat composition.

The application relates to a method for improving the stability of probiotics by nitrogen sealing in a carboy, and relates to the technical field of probiotic sealing. Modified probiotic semi-permeable microspheres are obtained by using mercapto hyaluronic acid, polyethylene glycol glycidyl ether, baking soda, a solvent and probiotics; the carboy is cleaned by high-pressure sterile water and dried by sterile compressed air; the modified probiotic semi-permeable microspheres are filled into the carboy in a sterile nitrogen protection cover; nitrogen is injected through a double-path injection mode; butyl rubber plugs and aluminum covers are used to seal the carboy; the sealed carboy is embedded into a honeycomb plate slot hole, the honeycomb plate embedded with the carboy is loaded into a hard nest box, double-layer cover paper is covered, and heat sealing is fixed; the application can significantly improve the survival rate and production efficiency of probiotics, meets the demand of industrial large-scale production, prolongs the shelf life of the product due to long-acting fresh-keeping effect, and improves the storage safety and market competitiveness of the product.