711 results about "Heat processing" patented technology

The invention relates to the technical field of cream cheese preparation, in particular to whey-free natural fruity original cream cheese and a preparation method thereof.The whey-free natural fruity original cream cheese comprises a raw material bag, and the raw material bag comprises, by mass, 45-60 parts of single cream, 20-30 parts of concentrated milk, 20-30 parts of milk protein powder, 20-30 parts of table salt, 20-30 parts of a stabilizer and 20-30 parts of a composite leavening agent; the mass part of the concentrated milk is 35-50; 4-7 parts by mass of milk protein powder; the mass part of the table salt is 0.5-1.5 parts. The cream cheese with natural fruity flavor is prepared, high-index single cream and concentrated milk protein are used as raw materials, through a specific fermentation technology, pleasant fruity flavor can be generated without additional addition of flavor substances, and the flavor category of original cheese is enriched. And a semi-finished product can be obtained without discharging whey after fermentation, so that the process is simplified, the efficiency is improved, the problems of microbial risk and texture deterioration caused by addition of jam and secondary heat treatment in the traditional processed cheese are avoided, and the safety and quality of the product are remarkably improved.

The invention discloses a spore killing method and application, and belongs to the technical field of food microorganisms. According to the spore killing method, the spores are treated through synergistic thermal sterilization of ethylenediamine tetraacetic acid and / or ethylenediamine tetraacetic acid salt, firstly, spore coats are damaged by using the ethylenediamine tetraacetic acid and / or ethylenediamine tetraacetic acid salt to reduce the resistance of the spores, then thermal treatment is performed, and efficient killing of common spores and effective killing of heat-resistant spores are achieved through the synergistic effect of the ethylenediamine tetraacetic acid and / or ethylenediamine tetraacetic acid salt. Compared with a traditional heat treatment method, the method has the advantages that the energy consumption and the cost are remarkably reduced, the sterilization efficiency is improved, the common spore killing rate can reach 99.9997%, and the heat-resistant spore killing rate can reach 99.98%. The method is applied to the field of food processing, and a novel and effective spore control means with high adaptability and more practical application significance can be provided for food safety and quality maintenance.

The invention discloses a method for preparing high-purity L-lactic acid by regulating and controlling fermentation of kitchen waste through eggshell waste. The method mainly comprises the following steps: preparing a fermentation excitant from eggshells, carrying out staged heating fermentation, carrying out impurity removal treatment, carrying out acidification heating treatment, carrying out resin adsorption decoloration and deodorization, carrying out evaporation concentration, carrying out multi-gradient cooling crystallization purification, washing and acidifying. Compared with a traditional engineering bacterium screening fermentation method, the method disclosed by the invention can adapt to more diversified production environments and application requirements; meanwhile, aiming at a kitchen waste lactic acid fermentation liquid system with high grease and high protein characteristics, a lactic acid extraction process is optimized, by-products are volatilized by utilizing various modes of high-efficiency impurity removal and acidification heating treatment, and by virtue of modes of adjusting the total concentration of a surfactant, multi-gradient temperature control crystallization purification and the like, the content of the lactic acid in the kitchen waste is greatly improved. The high-purity lactic acid is separated from a kitchen fermentation system. The invention provides a low-cost, rapid, high-yield and directional L-lactic acid production method for regulating and controlling fermentation of kitchen waste by using eggshell waste.

The invention provides a cooking control method, an electric cooker, a storage medium and a product, and relates to the technical field of cooking electric cookers. The method comprises the following steps: in response to a cooking instruction, performing preheating treatment on rice added with water, heating the preheated rice to a first temperature range, and keeping for a first preset time; raising the temperature of the heated rice to the boiling temperature of water based on second preset time; the third preset time is shorter than the second preset time, the rice can be subjected to low-temperature soaking treatment before the rice is rapidly heated, a water pre-absorption channel is formed in the rice, the rice expansion effect is improved, temperature transfer can be more uniform, and the rice quality is improved. The half-cooking risk of the rice is reduced, the gelatinization effect is improved, the texture and taste of the rice are effectively improved, the overall quality of the rice is greatly improved, and the eating experience of a user is improved.

The invention provides a few-layer V2AlC MAX phase material and also provides a preparation method and application of the material, and the preparation method comprises the following steps: grinding and uniformly mixing vanadium powder, aluminum powder and graphite powder, and tabletting the mixed powder to obtain a solid A; roasting and grinding the solid A to obtain powder B; mixing sodium hydroxide, potassium hydroxide and the powder B, and performing high-temperature treatment to obtain powder C; the powder C is washed, subjected to suction filtration and dried and then mixed with isopropanol, nitrogen is introduced for heating treatment, and turbid liquid is obtained; and carrying out ultrasonic treatment on the turbid liquid, standing, centrifuging supernatant, washing and drying to obtain the few-layer V2AlC MAX phase material. The few-layer V2AlC MAX phase material with high catalytic activity is synthesized by using the molten alkali and the intercalator, the conversion rate of the few-layer V2AlC MAX phase material used for solvent-free catalysis of toluene reaches 20.83%, the selectivity of benzoic acid reaches 70.02%, and chlorine is not introduced into the obtained benzoic acid, so that the few-layer V2AlC MAX phase material can be applied to food and medicines.

The invention relates to the technical field of food processing and quality improvement, in particular to a physical-biological multi-dimensional cooperative regulation method for improving the quality of germinated wheat flour based on heat treatment. The method comprises the following steps: firstly, carrying out gradient temperature control heat treatment on germinated wheat flour, which comprises three stages of low-temperature hot air pre-passivation, medium-temperature damp-heat modification and high-temperature microwave sterilization stabilization, so as to finally achieve the purposes of gradually passivating enzyme activity, modifying a starch structure and stabilizing protein conformation; meanwhile, biological enzymolysis synergistic treatment is carried out in the medium-temperature damp-heat modification stage, so that the quality of the wheat flour is further enhanced and stabilized; for heavily germinated wheat flour, an ultrahigh pressure treatment step is added after high-temperature microwave treatment. Through the method, the problems of high cost, large loss, food safety risk and the like of improving the quality of the germinated wheat in the prior art are effectively solved, the quality of the germinated wheat is remarkably improved, the germinated wheat can be better applied to the field of food processing, and the method has the advantages of being remarkable in cost benefit, high in food safety guarantee, obvious in quality improvement and the like.

The invention relates to the field of food processing, and discloses a flavor oil processing technology for improving phenolic nutrient substances, which comprises the following steps: (1) mixing oil seeds with water, and carrying out low-temperature treatment at 20 DEG C or below to obtain wetted oil seeds; (2) stir-frying and squeezing the wetted oil seeds to obtain first crude oil and an oil cake; (3) mixing the oil cake with water, performing heat treatment, and performing oil extraction to obtain second crude oil; and (4) mixing the first crude oil and the second crude oil to obtain the vegetable oil. By adopting the method disclosed by the invention, the content of polyphenol, sterol and flavor substances in the vegetable oil can be further improved.

The invention discloses a novel honeydew ginseng and a preparation method thereof, high-quality fresh ginseng or low-temperature dried ginseng such as freeze-dried ginseng is selected to maintain the active ingredients of the ginseng, especially the activity of ginsenoside. The freeze-dried ginseng not only can reduce the loss of effective components in the traditional drying process, but also can better maintain the original nutritional value and taste of the freeze-dried ginseng. According to the novel honeydew ginseng and the preparation method thereof, through combination of low-temperature enzymolysis, cold extraction and microwave low-temperature heating, damage of high temperature to effective components of ginseng and honey is reduced to the maximum extent, reservation of active substances such as ginsenoside and polysaccharide is ensured, the production time can be greatly shortened through the cold extraction and microwave heating treatment technology, the production efficiency is improved, and the production cost is reduced. The consistency of each batch of products in the aspects of taste, appearance and nutritional ingredients can be ensured through a low-temperature process and fine control, and the problem of product inconsistency caused by raw material difference in a traditional preparation method is solved.

The invention belongs to the technical field of food processing, and particularly relates to chicken breast crisp chips and a preparation method thereof. The chicken breast crisp chip comprises the following components: chicken breast, composite starch, whole egg powder, trehalose, butter, edible salt, baking soda, seasoning powder and resistant dextrin. The chicken crisp chips are prepared by combining a cold air-microwave combined drying technology with a natural material pickling and fishy smell removing method. Wherein the conditions of cold air drying are as follows: the RH is 30-60%, and the drying time is 1-2.5 hours at the temperature of 5-25 DEG C; the puffing conditions of the microwave oven are as follows: the power is 800-1300 W, the rated frequency is 2450 MHz, and the puffing time is 45-90 s; the natural material pickling fishy smell removing method comprises the step of cooperatively pickling and removing fishy smell by using the onion water extracting solution and the white vinegar. Results of the embodiment show that the chicken crisp chips prepared by the method disclosed by the invention are crisp in taste, full in delicate flavor and high in protein, the hot processing time is remarkably shortened, peculiar smell generated by excessive hot processing can be avoided, the original delicate flavor of the chicken is reserved to the greatest extent, and high-end health requirements of meal replacement, body building supplement, outdoor travel and the like are precisely met.

The invention provides a heating device for thermal treatment of a hive structure adapted for pollinating insects comprising at least one a heating element, and a heat dispersion element comprised of a heat-conducting material at least partly surrounding the heating element or parts thereof, wherein the surface area of the heating dispersion element is larger than the surface of the area of the heating element.

The present invention belongs to the field of food or medicine, and relates to a method for preparing microcapsule, a microcapsule and a composition containing the same. The present invention also relates to a wall material dispersion combination. Specifically, the present invention relates to a method for preparing microcapsule, wherein the microcapsule includes a wall material and a core material, and the wall material includes a first wall material and a second wall material; the method includes a step of preparing a first dispersion containing the first wall material and a second dispersion containing the second wall material; wherein the first dispersion is subjected to a heat treatment, the heat treatment includes a first heating stage and a second heating stage, and the temperature of the first heating stage is lower than the temperature of the second heating stage; and the second dispersion is not subjected to a heat treatment, or is subjected to a heat treatment at a temperature of not exceeding 50° C., or the second dispersion is subjected to a heat treatment at a temperature that is lower than the temperature of the heat treatment to which the first dispersion is subjected. The microcapsule prepared by the present invention has good stability and / or water solubility.

The utility model discloses a pectin extraction device and aims to provide a pectin extraction solution which is high in efficiency, energy-saving and environment-friendly. The device comprises a smashing assembly, a heat treatment assembly and a separation assembly, pomace is smashed through the smashing assembly, the smashed pomace is heated through the heat treatment assembly, and pectin and the pomace are separated through the separation assembly. Due to the design of the device, the pectin extraction process is automatic and continuous, the extraction efficiency and purity are improved, the energy consumption and environmental pollution are reduced, the operation process is simplified, and the maintenance cost is reduced. The pectin extraction device disclosed by the utility model is suitable for large-scale production of pectin in the food industry, and has a good market application prospect.

The invention discloses a preparation method of freeze-dried frog oil, comprising: foaming frog oil; compounding the foamed frog oil with a quality improver; loading the compounded frog oil into a mold for freeze molding and freeze drying; and subjecting the freeze-dried frog oil to pulse sterilization. The preparation method of freeze-dried frog oil provided by the invention has no heat treatment throughout the process, and the nutrients are less damaged due to processing; the water is changed in the front process to reduce the loss of water-soluble active substances; through pre-porosity and quality improver treatment, the rehydration time is reduced by more than 70%, so that the freeze-dried frog oil truly becomes a convenient, ready-to-eat food.

The invention discloses a suspension calcination method and a suspension calcination device for reducing the content of sulfur and COD (Chemical Oxygen Demand) in powder, which are used for reducing the content of sulfur and COD in a powder raw material. The calcining method comprises the following steps: step 10, preheating a powder raw material; step 20, feeding the preheated powder raw material into a roasting furnace, and carrying out suspension calcination; 30, powder obtained after suspension calcination in the roasting furnace and generated flue gas are fed into a fourth cyclone separator to be subjected to gas-solid separation, the separated powder is cooled through a cooling device to form a finished product, airflow is heated through the separated flue gas through a heat exchange device, preheating treatment is conducted on the powder raw material in the step 10 through the airflow, and the flue gas obtained after heat exchange utilization is used for recycling the powder raw material in the step 10. And discharging into the atmosphere after dust removal and desulfurization treatment.

The present invention discloses a flavor regulation and quality improvement process method for beef deep processing, and relates to a meat product processing technology, and the method comprises the following steps: S1, a beef raw material is pretreated, beef is washed to remove impurities, and the washed beef is cut into 2-3 cm square blocks; s2, flavor regulation and control treatment: the beef cubes are soaked in seasoning liquid, the seasoning liquid is composed of table salt, sugar, soy sauce, natural spices and water, the soaking process lasts for 2-4 hours in the environment of 4-8 DEG C, and it is ensured that flavor substances evenly permeate; s3, quality improvement treatment, wherein an enzyme tenderization technology is adopted. According to the flavor regulation and control and quality improvement process method for beef deep processing, the quality and flavor of beef products are effectively improved through the links of scientific pretreatment, flavor regulation and control, quality improvement, heat treatment and the like, the quality of raw materials is strictly controlled in the pretreatment stage, and food safety is ensured; in the flavor regulation and control link, flavor substances uniformly permeate through a specific seasoning liquid formula and a low-temperature soaking technology.

Induction cooking hob (1) for the thermal treatment of foodstuff (5) containing liquid; the induction cooking hob (1) comprising: at least one heating zone (3) configured to receive cookware (4) containing the foodstuff (5) to be thermally treated and including an induction coil (9) and a power converter (10) configured to supply electric power to the induction coil (9), in order to generate a time-varying electric field adapted to heat the cookware (4); a sensor assembly (14) configured to provide electric signals related to at least one physical quantity associated with the thermal treatment of the foodstuff (5); and a control unit (6) which is operatively connected to the power converter (10) and to the sensor assembly (14) and is configured to determine, based on the electric signals provided by the sensor assembly (14), when a dry cookware condition occurs due to liquid evaporation during thermal treatment of the foodstuff (5).

Aspects of the invention are associated with the discovery of approaches for the conversion of carbonaceous feeds, such as biomass and biomass-containing solids via thermal treatment. Particular examples of biomass-containing solids are municipal solid waste (MSW), as well as waste plastics and waste tires. In some cases, this conversion, such as by pyrolysis, will allow for straightforward integration with gasification (e.g., entrained-flow gasification) or partial oxidation. Advantageously, processes and associated apparatuses / equipment described herein are tailored to the physical and chemical properties of the feeds. In this regard, important advantages reside in auger reactors that include electric heating elements within one or more auger shafts. Such centralized heating may be used in combination with external heating, for example also utilizing electric heaters. With centralized heating, the surface area available for heat transfer into the feedstock may be increased dramatically (e.g., by a factor of 3 to 5).

A method of performing a heat treatment cycle on a volume of product in a frozen food dispensing machine includes disconnecting a product storage portion of the machine from a freezing portion and a dispensing portion of the machine, defining a heat treatment circuit including the freezing portion and the dispensing portion of the machine, maintaining a first volume of product at the product storage portion at a product storage temperature and performing a heat treatment cycle on a second volume of product disposed in the heat treatment circuit at a heat treatment temperature greater than the product storage temperature.

The present invention relates to a method for preparing a legume starch with a high content of slowly digestible fraction (SDS), a hydrothermal treatment method characterized in that it comprises the following steps:1) Preparing a starch milk with a dry matter content of between 30 and 40% by weight, preferably 32% by weight,2) Heating the starch milk prepared in this way to a temperature 10 to 15° C. lower than its gelatinization temperature,3) Stirring the starch milk obtained in this way at this temperature for between 45 minutes and 7 hours, preferably between 1 hour and 6 hours,4) Recovering, filtering and drying the starch milk treated in this way.

The invention provides a preparation method of a spicy red oil seasoning. The preparation method comprises the following steps: collecting initial microorganism content data and physicochemical property parameter data of a spicy red oil seasoning sample; according to the basic response characteristic data, aiming at three heating modes of intermittent heating, gradient heating and combined heat treatment; according to the quality stability influence factor data, a multi-dimensional regression analysis method is adopted to process the relevance between the flavor retention parameters and the aroma loss parameters, and fluctuation range data of the sensory characteristics in different heating modes are obtained; judging according to the matching degree of the fluctuation range data and the physicochemical property parameter data, and if the matching degree is lower than a preset matching degree threshold value, adjusting a heat transfer efficiency parameter to obtain optimized temperature distribution data; according to the heating mode parameters corresponding to the optimal balance point data, the change data of the flavor retention degree and the grease oxidation degree are verified through a real-time monitoring system, and final sterilization process parameter combination data are obtained.

A coupling device (1) comprising: a tube sheet (112) attached to a tube bundle (110); a first groove (218) formed on a surface (220) of the tube sheet (112); a flange (208) provided to accommodate a terminal section (214) of the tube sheet (112) and provided with holes (226) for receiving fastening means (306a, 306b); an anchor ring (202) provided to be placed around the tube sheet (112) and provided with holes (210) for receiving fastening means (306a, 306b) to connect the anchor ring (202) to the flange (208); a retaining element (206) comprising an inner section (311) and an outer section (312), wherein the inner section (311) is provided to be placed in the first groove (218) of the tube sheet (112), wherein the retaining element (206) is divided into a first part (222) and a second part (224); and a second groove (232) formed by the combination of the flange (208) and the anchor ring (202) and provided to accommodate the outer section (312) of the retaining element (206).

The present invention provides a production method of high-quality room-temperature cooked stinky mandarin fish, including thawing, washing and cutting, soaking and sterilizing, removing odor and locking freshness, low-temperature air drying, deep-frying and shaping, sterilization and other processing of fermented stinky mandarin fish to obtain a room-temperature cooked stinky mandarin fish product. Compared with the traditional method, the present invention adopts a method of soaking and sterilizing combined with mild heat treatment sterilization to kill microorganisms, prolong the shelf life of cooked stinky mandarin fish, and can be stored at room temperature for 9 months, and significantly improve its processing quality, such as the volume shrinkage ratio of fish meat is reduced by 14.73% and the elasticity is increased by 80.24%. The present invention also innovates the formula and process for removing odor and locking freshness during the processing process. The added deodorizing and locking freshness ingredients have multiple functions such as removing odor, locking freshness and anti-oxidation, such as the product moisture content and water holding capacity are increased by 9.32% and 17.84% respectively; and improves the safety quality of cooked stinky mandarin fish during storage, such as the thiobarbituric acid content in the fifth month under 30°C storage conditions is significantly reduced by 43.39%.

The invention discloses a method for increasing the content of slowly digestible starch in rice based on a dry heat technology. Comprising the following steps: A, performing dry heat treatment on rice; b, hulling the unhulled rice obtained in the step A; c, milling the rice obtained in the step B; d, the rice obtained in the step C is polished, ground and sieved to obtain rice flour, and the content of the fast digestible starch, the content of the slow digestible starch and the content of the resistant starch in the rice are measured. According to the method, the slowly digestible starch content of the rice is effectively increased by a simple, effective, low-cost, convenient and feasible method, and the effect of increasing the slowly digestible starch content of the rice is achieved by directly carrying out dry heat treatment on the unhulled rice for the first time.

The application provides a high-stability salt-free meat protein beverage and a preparation method thereof, and relates to the field of food. The method comprises the following steps: extracting myofibrillar protein in chicken, washing the myofibrillar protein with water to remove salt in the myofibrillar protein, and obtaining salt-free myofibrillar protein; dissolving the salt-free myofibrillar protein in water to obtain a salt-free myofibrillar protein solution; and dissolving high-charge-density sodium carboxymethyl cellulose in the salt-free myofibrillar protein solution and uniformly mixing. The high-charge-density sodium carboxymethyl cellulose is combined with meat protein in a non-covalent form to form a complex, the charge property of the meat protein is changed, the self-assembly behavior of the myofibril is hindered, and the aggregation is inhibited, so that the water solubility of the meat protein is improved; the steric hindrance effect and the electrostatic repulsion of the system are greatly improved, so that the thermal stability of the meat protein is greatly improved, and the instability effect of the meat protein in the heat processing process is effectively avoided. The clear and transparent salt-free beverage product with good stability can be processed by using the method.

To provide a machine for making liquid or semiliquid or semisolid food products, and a method for controlling the machine.SOLUTION: There is provided a machine for making liquid or semiliquid or semisolid food products, comprising: a processing container 2 for processing base products; a stirrer 3 adapted to mix products inside the processing container that processes the base products; a thermal treatment system 4 configured to exchange heat with the processing container that processes the base products; a control unit 5 connected to the thermal treatment system and to the stirrer to drive them; at least one sensor S configured to detect an operating parameter of the machine; a first artificial intelligence control module configured to define a pre-trained classifier having at least one input and at least one output, where the at least one input is connected to the sensor; and a drive module connected to the output of the first control module and at least to the thermal treatment system and / or to the stirrer.SELECTED DRAWING: Figure 1

The invention discloses a processing method of freeze-dried instant mushroom and clam soup, and belongs to the technical field of food processing. According to the processing method of the freeze-dried instant mushroom and clam soup disclosed by the invention, a cooking heat processing technology and a freeze-drying technology are applied, the influence of cooking conditions on the clam quality is emphatically researched, a cooking process is optimized, and the processing method of the freeze-dried instant mushroom and clam soup is developed. The processed product is light in weight, long in shelf life, good in rehydration property and small in nutrition loss.

This invention belongs to the field of grain deep processing technology and discloses a method for reducing the glycemic index (GI) of brown rice flour through a combination of thermal and non-thermal physical processing. The method involves: pulverizing high-quality brown rice and allowing it to stand in equilibrium with water; subjecting the material to low-temperature wet heat treatment at a moisture content of 30%–50%; baking the wet-heat treated material; mixing the baked material with pure water and performing a first freeze-thaw cycle; subjecting the mixture to intermittent pulsed electric field treatment in a multi-cycle intermittent manner; subjecting the pulsed electric field treated material to a second freeze-thaw cycle; and finally centrifuging, drying, sieving, and packaging the material. This method regulates the starch structure to obtain a low glycemic index product through the synergistic effect of a specific sequence of thermal and non-thermal treatments. This invention innovatively designs a two-stage freeze-thaw cycle process before and after the pulsed electric field treatment, employing physical modification methods throughout the process to ensure product safety. It has low equipment requirements and broad industrial application prospects.

The invention relates to the technical field of cigarette materials, in particular to a silica microsphere with a core-shell structure and hierarchical pores as well as a preparation method and application of the silica microsphere. The preparation method of the silicon dioxide microspheres with the core-shell structure and the hierarchical pores comprises the following steps: 1) mixing a polyvinyl alcohol aqueous solution with nano silicon dioxide particles, and stirring to form floccules; (2) preparing the floccule obtained in the step (1) into a sphere, namely a core structure of the silicon dioxide microsphere; (3) wrapping the surface of the core structure prepared in the step (2) with a pre-mixed mixture of mesoporous silica particles and a pore-foaming agent to serve as a shell structure of the silica microsphere, so as to obtain the silica microsphere with the core-shell structure; and 4) performing heat treatment to form hierarchical pores in the core-shell structure of the silicon dioxide microsphere, thereby obtaining the silicon dioxide microsphere with the core-shell structure and the hierarchical pores. The silicon dioxide microsphere with the core-shell structure and the hierarchical pores has the hierarchical pores with different sizes, so that the fragrance carrying amount can be increased, and the slow release performance can be improved.

The application relates to a weather-resistant color master batch for modified polypropylene cable protection pipes, which is composed of a carrier resin, a photo-thermal stable color powder, a filler and a grafting compatibility modifier; the photo-thermal stable color powder is composed of zinc dicyclopentadiene dimethylate, orange yellow, bright red, an antioxidant, an ultraviolet absorber and a dispersant; the dicyclopentadiene in the zinc dicyclopentadiene dimethylate has heat-reversible crosslinking properties, is disdimerized during heat processing, has good processing fluidity, is re-cyclized and addition-dimerized to be crosslinked after temperature reduction, so that the decomposition of the orange yellow and the bright red caused by cable heating is reduced; meanwhile, the antioxidant and the ultraviolet absorber have a compound synergistic effect, so that the weather resistance of the color master batch can be better improved; the modified polypropylene cable protection pipe prepared by using the color master batch has the advantages of color stability, reduced processing toxicity, good processing fluidity, low price and the like, and is more suitable for power cable protection pipe use.

The application discloses a preparation method and application of a novel LBL marine biomass hydrogel composite membrane. The preparation steps of the hydrogel composite membrane are as follows: adding chitosan quaternary ammonium salt into 0.1 M tris-hydrochloric acid solution to obtain chitosan quaternary ammonium salt solution through heating and stirring; adding sodium alginate into tris-hydrochloric acid solution to obtain sodium alginate solution through heating and stirring; taking an ultrafiltration membrane as a base film, spreading the chitosan quaternary ammonium salt solution on the surface of the base film first, pouring away the excessive solution after standing, and then spreading the sodium alginate solution on the chitosan quaternary ammonium salt solution after heat treatment in an oven, pouring away the excessive solution after standing, and heat treating in the oven to obtain a self-assembled hydrogel composite membrane. The layer-by-layer self-assembled hydrogel composite membrane is obtained through repeating the above process for multiple times. The preparation method is simple, the material is green and environment-friendly, the obtained membrane surface has superhydrophilicity, obvious separation efficiency is shown in dye wastewater treatment, and strong anti-pollution performance is shown.