65 results about "Liquidised food" patented technology

The invention provides a preparation method of a calcium emulsifying and embedding system with high bioaccessibility, which comprises the following steps: S1) heating and mixing biomacromolecules and an emulsifier in water to obtain a water phase; the biomacromolecules are protein colloids and / or polysaccharide colloids; the method comprises the following steps: heating and mixing a calcium source substance and anhydrous cream to obtain an oil-solid phase; and S2) mixing the oil-solid phase with a water phase, and emulsifying to obtain the calcium emulsifying and embedding system. Compared with the prior art, the preparation method has the advantages that the natural macromolecular protein and / or polysaccharide with high nutritional value is used as a carrier, the calcium source substance is embedded through a water-oil-solid three-phase emulsification technology, and the preparation method is simple, easy to operate, low in cost and environmentally friendly; in addition, a water-oil-solid three-phase homogenized emulsion is created, the problem that the dispersion stability of milk mineral salt in a liquid food matrix is poor is effectively solved, release of free calcium ions in the small intestine environment can be promoted, and the calcium bioaccessibility is remarkably improved.

A machine for stirring a liquid food substance has a container delimiting a cavity with a bottom and a peripheral wall for containing the liquid food substance to be stirred. The cavity extends generally along a generally upright central container axis and has a mouth for removing from the container the liquid food substance upon stirring. The machine also has an impeller including an impelling member to be rotated in the cavity against the liquid food substance about an impeller axis that is generally identical or generally parallel to the container axis. The impelling member is configured to be spaced above the cavity's bottom by (i) a maximum stirring distance when the impelling member is rotated at a maximum stirring speed about the impeller axis and (ii) a resting distance, smaller than the maximum stirring distance (H), when the impelling member stands still.

The invention provides a paper-plastic cup package and a preparation method thereof. The package comprises a cup body and a cover film, wherein 150-300g / m < 2 > paper serves as a base material layer of the cup body, and a coated polylactic acid barrier layer and a composite heat sealing layer are sequentially arranged on the inner side of the base material layer. Wherein the barrier property of the barrier layer is enhanced through aluminizing / silicon oxide / aluminum oxide, the heat sealing layer adopts a gradient structure of a blend of PBS at the center part and PBS / PCL at the edge part, and a PCL content linear increasing mixing region with the width of 3-5mm is arranged at the edge part to optimize thermal stress distribution. According to the preparation method, the base material layer, the barrier layer and the heat sealing layer are bonded step by step through a dry type composite technology, and interlayer combination is achieved by combining hot press molding and a multi-stage curing technology; the cup body forms a sealing structure matched with the concave ring of the cover body through rolling flanging, and the cover body is integrally connected with the cup body through heat sealing. The structure adopts a full-degradable material system, has excellent oxygen-blocking / water-blocking performance and heat-sealing reliability, and is particularly suitable for long-shelf-life packaging requirements of liquid food such as yoghourt and the like.

The utility model relates to the technical field of packaging film processing, and discloses a liquid food packaging film disinfection device which comprises a disinfection box, a partition plate and a recovery mechanism, the partition plate is fixedly arranged at the front end in the disinfection box, the recovery mechanism is fixedly arranged at the bottom end of the disinfection box, and an auxiliary mechanism is fixedly arranged in the disinfection box. An air drying mechanism is fixedly arranged on the outer side of the disinfection box; the recycling mechanism comprises a disinfectant frame, a drainage slope, a first liquid collecting box, a second liquid collecting box and an atomizing nozzle, the disinfectant frame is fixedly arranged in the middle of the bottom end of the disinfection box, and the drainage slope is fixedly arranged on the outer side of the disinfectant frame. According to the liquid food packaging film disinfection device, the recovery mechanism is arranged, so that a disinfectant can be conveniently and repeatedly used and replaced once or twice a day to a certain extent, the problem that the disinfection effect is reduced or fails is solved, the production cost is reduced, resources are saved, and the practicability is improved.

The invention discloses a composite sensing material as well as preparation and application thereof in liquid food spoilage monitoring. The material is of a metal oxide semiconductor / layered silicate mineral and wax integrated structure, and comprises a heterojunction sensitive layer formed by compounding metal oxide semiconductor nanoparticles and layered silicate minerals, and a wax super-hydrophobic protective layer coating the surface of the heterojunction sensitive layer. The preparation method comprises the following steps: dispersing the two raw materials into suspension liquid, coating the suspension liquid on an electrode to form the sensitive layer, and then coating and curing the wax material to form the protective layer. According to the material, the room-temperature gas-sensitive activity is enhanced through the heterojunction, meanwhile, the super-hydrophobic wax layer is used for resisting high humidity and liquid pollution, and function synergy is achieved. The obtained material is high in sensitivity and quick in response to decay mark gases such as ammonia gas and hydrogen sulfide at room temperature, and has excellent environmental interference resistance. The method is simple in process, low in cost, high in environmental adaptability, capable of being integrated in liquid food packaging, capable of achieving real-time in-situ monitoring of the decay process and wide in application prospect.

A method (200) of distributing food particles (112) in a liquid food product (110) held in a vessel (100). The vessel comprising an agitator arrangement (150) for circulating the particles and the liquid in the vessel, to thereby generate a circulating flow (F) in the vessel. The method comprising: receiving (S202) the liquid food and the particles in the vessel, and actuating (S204) the agitator arrangement to generate the circulating flow, thereby distributing the particles homogeneously in the liquid. The liquid food product is a non-Newtonian shear thinning liquid food product having a flow consistency index K in a range of 7-14 Pasn and a flow behavior index n in a range of 0.25-0.50. The food particles have an average particle size in a range of 5 to 20 mm. At least 90% of the food particles have a size in the range of 5 to 20 mm.

The invention relates to the technical field of enzyme engineering, and particularly discloses a phytase mutant and application thereof. The mutant T273K with improved heat resistance is obtained through rational design and site-directed mutagenesis screening on the basis of aspergillus tubingensis phytase. The thermal stability and catalytic ability of the mutant are obviously improved compared with those before mutation; after heat preservation is carried out for 90 min at the temperature of 60 DEG C, the relative enzyme activity is 69.4%, and compared with WT, the relative enzyme activity is improved by 20.4%; the specific activity is improved by about 77.78% compared with that of WT, and the catalytic efficiency kcat / Km is improved by 50.56% compared with that of WT; and the enzyme activity retention rate reaches 33.8% under the condition of 10% salinity. The phytase mutant T273K has the comprehensive characteristics of salt resistance, heat resistance and the like, the phytase mutant T273K can better exert the phytic acid enzymolysis effect in the food processing process, turbidity generated by phytic acid in liquid food such as soy sauce, vinegar, cooking wine and the like can be remarkably reduced, so that the product quality is improved, and the phytase mutant T273K has a wide application prospect.

A laminated packaging material (1) for liquid food, comprising a core layer (4) of paper or paperboard or other cellulosic material, a laminate portion (3) disposed on a first side of the core layer (4), and a dark flexographic printing ink composition (2) printed on a free surface of the laminate portion (3), wherein the dark ink composition comprises color bases mixed in a ratio such that the total energy absorption of the dark flexographic printing ink composition (2) when printed on the laminated packaging material (1) is less than 80%, for example less than 70%, in an emission spectrum from a tungsten light source within a range of 250 to 2500 nm at a temperature of 3000 K, and the dark flexographic printing ink composition (2) has a black color of L * It has a color space brightness of ≦25 and a color space difference (ΔE2000) of 6 or less.

A laminated packaging material for liquid food products, comprising a paperboard having a color other than white or a film disposed thereon, and a pre-laminated hole (3) disposed in an opening section of the paperboard, wherein a first contrast area (4) is disposed adjacent to the pre-laminated hole (3) and is printed with a first color selected to achieve high contrast between the first color and the pre-laminated hole (3). [Selected figure] Figure 1

The plasma sterilization device for bagged liquid food disclosed herein is a device for sterilizing bagged liquid food after filling. This device aims to overcome the problems of existing ultra-high temperature sterilization of bagged liquid food before filling, which damages the nutritional components of the food and places high demands on environmental conditions during filling. The device comprises an anode discharge device, a cathode discharge device, and a propulsion device. The discharge ends of the anode discharge device and the cathode discharge device face each other, with a plasma discharge space between them. The propulsion device can move the cathode discharge device toward or away from the anode discharge device, allowing the discharge end of the anode discharge device to contact or separate from the bagged liquid food to be sterilized within the plasma discharge space.

The present invention relates to a machine (1) comprising a tank (21) in which a liquid food substance, for example milk, is processed, a food substance agitator (4), a food substance heating surface (6), a temperature sensor (81) for detecting the temperature of the heating surface (6) or the temperature of the liquid food substance, and a control unit (8) for controlling the operation of the agitator (4) and the heating surface (6). The control unit (8) is configured to deactivate the agitator (4) and the heating surface (6) by first deactivating the heating surface (6) and then deactivating the agitator (4) at the end of a ramp-down time determined by the control unit (8) based on a ramp-down temperature detected by the temperature sensor (81) after the heating surface (6) has been deactivated.

A thermodynamic system for cooling / heating a container containing food products of the liquid or semi-liquid type, includes a circuit employing a heat exchanger fluid, preferably transcritical, having at least: a compressor with a first inlet and first outlet for the fluid and a second inlet and second outlet for the fluid; a first heat exchanger including an inlet for the fluid, connected to the second outlet, and an outlet for the fluid, the first heat exchanger further including an inlet and an outlet for a service fluid; a second heat exchanger for the container; an inlet branch for the fluid, extending from the first heat exchanger outlet for the heat exchanger fluid to an inlet of the second heat exchanger; an outlet branch for the heat exchanger fluid, extending from the outlet of the second heat exchanger to the first inlet of the compressor; a control and drive unit.

This liquid food contains dead cells of a useful bacterium and a vegetable oil / fat. In the liquid food, the concentration of the dead cells of the useful bacterium is 50 (million / 100 mL) or more, and the concentration of the vegetable oil / fat is 0.1 mass% or more.

The invention discloses an intelligent filling laboratory management method and system, electronic equipment and a medium, and aims to quantitatively evaluate the pollution risk between filling tasks through a preset filling equipment pollution risk evaluation model, so as to provide a reliable reference for the sorting of the filling tasks and the selection of a cleaning strategy during the switching of the filling tasks. For a multi-task situation, dynamic prediction of a long-term pollution risk and influence of chain transmission of pollution are realized, improvement of the operation efficiency of a filling laboratory is facilitated, a scheduling target is expanded from a single time dimension to a double dimension of time efficiency and pollution risk control, and the scheduling efficiency of the filling laboratory is improved. And a comprehensive technical solution is provided for intelligent management of the liquid food filling laboratory.

A laminated packaging material for packaging of liquid or semi-liquid food products comprises: a bulk layer comprising cellulose-based material, preferably paper or paperboard, a first outermost liquid-tight, heat-sealable thermoplastic layer, arranged on the outside of the bulk layer to constitute the outside of a package formed from the packaging material, a second innermost liquid-tight, heat-sealable thermoplastic layer arranged on the inside of the bulk layer to be in direct contact with the filled food product, and a barrier layer comprising a barrier substrate layer coated with a physical vapour deposited barrier coating comprising partially oxidised aluminium, the barrier coating having a thickness of 8 to 40 nm and a transmittance of 20 to 60%, the barrier layer being laminated between the bulk layer and the second, innermost liquid-tight, heat-sealable thermoplastic layer.

The invention discloses a preparation method and application of high-temperature-resistant and high-pressure-resistant stable yolk microgel, and belongs to the technical field of food processing. The inherent structure of yolk is destroyed through step-by-step hydrolysis of double enzymes, then the protective effect of a molecular chaperone is utilized, and heat-induced self-assembly is combined, so that microgel particles which are compact in structure and uniform in dispersion are constructed, and the particles can effectively resist high-temperature and high-pressure treatment and keep the long-term stability of a system; the method has a wide application prospect in high-protein beverages, liquid nourishment and other liquid foods needing high-temperature sterilization.

A system (100) for cooling heat-treated liquid food (S1), comprising: a flash vessel (104) configured to receive, and flash evaporate the heat-treated liquid food (S1) to form a gaseous flow of steam (G1) and a liquid stream (L1) of the liquid food product, and a condenser (106) arranged downstream the flash vessel (104) to receive and to condensate a major portion of the gaseous flow of steam to form a condensate (C1). An inlet (107a) of the condenser is provided with a distribution plate (200). The distribution plate comprises distribution openings (210) extending between an inlet surface (202) and an outlet surface (204) of the distribution plate. A majority of the distribution openings (210) has a respective inlet section (212, 212a) which tapers as seen from the inlet surface towards the outlet surface. A method (300) of cooling heat-treated liquid food (S1) is also provided.

The utility model relates to the technical field of liquid food concentration, in particular to liquid food gas hydrate concentration equipment which comprises a gas tank, a concentration tank and a concentrated solution collecting device. The concentration tank is used for placing a liquid material and providing a gas-liquid reaction space; the concentration tank is communicated with the gas tank through a gas delivery pipe, and a first-stage precooling device and a second-stage precooling device are sequentially arranged between the concentration tank and the gas tank; the first-stage pre-cooling device is used for pre-cooling gas flowing through the gas conveying pipe for the first time; the secondary precooling device is used for carrying out secondary precooling on the gas subjected to primary precooling; a three-stage pre-cooling material is arranged in the cavity of the concentration tank and is used for performing three-time pre-cooling on the material in the concentration tank; a stirring paddle is arranged in the concentration tank and is used for stirring materials in the concentration tank to promote gas-liquid reaction; the concentrated solution collecting device is connected to a discharge hole of the concentration tank and is used for collecting a concentrated solution finished product. The liquid food gas hydrate concentration equipment is good in gas pre-cooling effect, high in hydrate generation efficiency, good in finished product quality, energy-saving and environment-friendly.

The invention belongs to the technical field of liquid food detection, and discloses a liquid food detection device and a detection method thereof.The liquid food detection device comprises a mounting supporting mechanism and a plurality of detection mechanisms arranged at the top of the mounting supporting mechanism, and a compound control mechanism is rotationally mounted in the mounting supporting mechanism; the bottom of the composite control mechanism is fixedly connected with a suction sampling barrel, a variable piston mechanism is movably sleeved with the suction sampling barrel, an end processing mechanism is installed on the outer wall of the suction sampling barrel, and a waste collecting mechanism located on the outer side of the suction sampling barrel is installed at the bottom of the installation supporting mechanism. According to the invention, the compound control mechanism drives the suction sampling barrel to realize the integrated action of downward detection, suction, overturning, positioning and dumping, so that the links of manual sampling, sample transfer, multi-equipment cooperation and the like are omitted, a full-automatic closed-loop process from sampling to detection to waste treatment is formed, and the efficiency and continuity of liquid food detection are remarkably improved.

Systems for controlled heating and / or agitation for liquid food or beverage product creation are disclosed. A dis- penser (400) for producing a food or beverage liquid product from a frozen contents (120) in a receptacle (110, 1700) includes a chamber configured to hold a receptacle containing the contents and a dilution liquid inlet configured to supply a dilution liquid to the interior of the receptacle. The dispenser also includes a perforator (1720) configured to perforate the receptacle (1700) and form a product outlet from the receptacle for the liquid product and an agitator configured to impart motion to the receptacle (110, 1700) and / or the contents in the receptacle that increases a flow path from the liquid inlet to the product outlet taken by at least a portion of dilution liquid, when supplied, relative to a flow path from the liquid inlet to the product outlet taken by the portion of dilution li- quid without the imparted motion.

A containerized liquid or paste-like food composition is provided that, by dispersing it in water, allows for the preparation of a viscous liquid food without heating. Specifically, the containerized liquid or paste-like food composition comprises a liquid or paste-like food composition containing pregelatinized cross-linked starch, oil and fat, and water, and a container for containing the liquid or paste-like food composition, wherein the content of the oil and fat relative to the total amount of the liquid or paste-like food composition is 10% by mass or more, and the content of the water relative to the total amount of the liquid or paste-like food composition is 10% by mass or more and 60% by mass or less.

The utility model relates to the technical field of liquid food filtering, in particular to a liquid food detection sample filtering device which comprises a filtering box body, the top cover is arranged at the top of the filtering box body, the top cover is fixed with the filtering box body through bolts, the first flow guide inclined plate is arranged on the right side in the filtering box body, and the two driving motors are arranged on the front side and the rear side of the bottom of the first flow guide inclined plate; two driving blocks are arranged on the front side and the rear side of the top of the first flow guide inclined plate and correspond to the driving motor; the external PLC with set parameters is used for controlling the two driving motors to start, the two driving motors respectively control the two driving blocks to rotate alternately, the driving blocks drive the flow baffles to move on the top of the first flow guide inclined plate, liquid food flowing on the first flow guide inclined plate is blocked through the flow baffles, and therefore the liquid food flowing on the first flow guide inclined plate is blocked. Therefore, the flowing direction of the liquid food is changed, and the function of dynamically adjusting the filtering path is achieved.

The application provides a kind of liquid food straw sucking difficulty prediction method based on rheological test, the characteristic flow curve of liquid food sample is measured by steady flow test, respectively Carreau-Yasuda model or Casson model (if it is yield type fluid) fitting is carried out, and the predicted flow Q of straw is calculated c , then Herschel-Bulkley model fitting is carried out, and the consistency index K h , power law index n, Herschel-Bulkley yield stress τ h (if it is yield type fluid) is obtained.According to the equation of pipe flow flow, τ R Is calculated and substituted into Herschel-Bulkley model, and the apparent viscosity corresponding to shear rate is obtained, then the prediction model is constructed to predict the liquid food straw sucking difficulty, replace the traditional sensory evaluation method, and provide new ideas for food enterprise research and development decision.

The disclosure relates to a handheld device for manual dispensing of food product, e.g. sauce, mayonnaise, ketchup, mustard, topping, etc., in fluid form. The device comprises a container made of food-grade material configured to be filled with food product to airtight contain food product and to enable food product to be discharged and to be refilled with food product when emptied of food product; an inner piston detachably arranged and slidable inside the container, an elongated housing configured to be securely held in one hand and be detachably attached with a first end to the container; a discharge valve nozzle; a handle; pressure means; a pump chamber, and a first check valve.

To provide a container-packed liquid food and drink excellent in preservability of the liquid food and drink even in long-term preservation at normal temperature.SOLUTION: A container-packed liquid food / drink storable at room temperature, comprising a vessel and a liquid food / drink filled in the vessel, wherein the vessel has a bottomed cylindrical shape, and when an area (mm2) of a top surface of the liquid food / drink in the vessel is A1, and an area (mm2) of a bottom surface of the liquid food / drink is A2, a ratio represented by A1 / A2 exceeds 1.SELECTED DRAWING: Figure 1

Provided is a packaged liquid or paste-like food composition which, by dispersing the liquid or paste-like food in water, can be used to prepare a viscous liquid food without heating. Specifically, provided is a packaged liquid or paste-like food composition including: a liquid or paste-like food composition containing a pregelatinized cross-linked starch, an oil / fat, and water; and a container for accommodating the liquid or paste-like food composition. The content of the oil / fat with respect to the total amount of the liquid or paste-like food composition is 10 mass% or more. The content of the water with respect to the total amount of the liquid or paste-like food composition is 10-60 mass%.

The invention provides a liquid food sterilization method based on synergy of a magnetic induction electric field and a compound bacteriostatic agent, which comprises the following steps: firstly, adding the prepared compound bacteriostatic agent into liquid food, standing, and triggering citric acid release by utilizing glucose oxidase in the compound bacteriostatic agent to catalyze acid production so as to realize primary bacteriostasis; then, a magnetic induction electric field is started, L-alanine and alanyl-glycine are induced to be synergistically released, bacterial spores are efficiently promoted to be converted from a dormant state to a nutritional state, meanwhile, the magnetic field drives magnetic particles to move, thyme essential oil nano-emulsion is released through mechanical extrusion, and the germinated spores are killed immediately; and long-term bacteriostasis is realized through slow release of the essential oil subsequently. According to the scheme, the industrial problems that an existing low-temperature sterilization technology is low in spore inactivation efficiency, and an efficient natural bacteriostatic agent is unstable, difficult to dissolve or affects flavor are effectively solved, the commercial sterile requirement is met under the mild condition, and the shelf life of liquid food is remarkably prolonged.