31 results about "Liquidised food" patented technology

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 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 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.

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.

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.

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.

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.

To provide a sealed package having good appearance for storing fluid food easily at a low cost.SOLUTION: A sealed package for storing fluid food includes a bottom surface part, an upper surface part and a main part which is disposed between the bottom surface part and the upper surface part and includes a plurality of side wall parts. An area of a bottom surface panel is different from an area of a quadrangle Q of an upper surface, and the area of the quadrangle of the upper surface is, on a reference surface P, acquired by projecting an upper surface panel along a longitudinal direction. The reference surface is parallel to the bottom surface panel, crosses the package, and includes at least one of contour edges of a peripheral contour of the upper surface.SELECTED DRAWING: Figure 5

DEPCT6922 / 01 / 2569 The purpose of this invention is to provide food, in liquid form, packaged in a container. A convenient, delicious, and easy-to-make container for regular consumption, this invention provides food. Liquids of various types of liquids, which include (a) liquid components that are more than 70 percent by (a) the weight of the oil and / or fat, and (b) the liquid composition, which differs from the liquid composition of (a) As defined above, with viscosity ranging from 1 to 2000 millipascals•seconds in liquid food types. Multiple liquids; each liquid component is individually packaged;

This utility model belongs to the field of milk filling and discloses an auxiliary venting device for filling tall cup milk. It includes a support frame and at least one set of cup body extrusion components detachably mounted on the support frame. The cup body extrusion components include a first extruder and a second extruder, which form a cup body conveying channel. The distance between the extrusion working positions of the first and second extruders is less than the lateral dimension of the cup body. The two extrusion working positions can extrude relative pressure on the cup body, causing the cup body to deform and forcibly raise the milk level in the tall cup to the rim, thus expelling the air from the original milk level to the rim. Heat sealing is then completed under the extrusion state. After the cup wall springs back to its original shape, a negative pressure adsorption effect is formed inside the tall cup, causing the sealing film to automatically sink downwards and adhere tightly to the liquid surface, resulting in a smoother sealing film surface and solving the problem of physical swelling. This device is suitable for the liquid food filling industry.

Non-dairy egg-based liquid food products are provided, comprising: liquified hard-cooked egg including cooked egg yolk and cooked egg white, a predetermined amount of liquid having a moisture content of at least about 65% by weight, one or more flavoring ingredients; an acidifier; a thickening agent; and a predetermined amount a food additive for mitigating an impact of sulfurous compounds on taste; and the non-dairy egg-based liquid food product has a pH between about 3.9 to about 4.4, the predetermined amounts of the hard-cooked egg and the liquid is at least about 33% and 15% by weight of the food product, respectively, and the predetermined amount of oil is less than about 0.01% by weight of the food product.

1. The name of the design product: liquid food packaging cover. 2. The use of the design product: independent packaging of liquid food such as jelly. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: design 2 perspective view. 5. Design 1 rear view, left view, right view are the same as design 1 front view, omit design 1 rear view, left view, right view; Design 2 rear view, left view, right view are the same as design 2 front view, omit design 2 rear view, left view, right view. 6. Design 2 is designated as the basic design.

The present invention relates to a cleaning system (10) for cleaning a filling machine configured to fill packages with a liquid food product. The cleaning system comprises a cleaning module (100), a foam supply module (200), a water supply module (300) and a water pump (400). The water pump is configured to pressurize the water supplied to the cleaning module or to the foam supply module from the water supply module. The cleaning system further comprises a control unit (500) configured to control an operational state of the water pump based on a reading from a water flow meter (310) in the water supply module or on a reading from an air flow meter (230) of the foam supply module.

The present invention provides a method for manufacturing liquid food products filled in paper containers and a method for sealing paper containers, which can efficiently replace the air in the headspace of the paper container with an inert gas. [Solution] A method for manufacturing a liquid food product in a paper container, wherein the top portion 1 is composed of a first surface 11 and a second surface 12 divided along an opening 2, and a pressure seal portion 3 is provided at the end of the first surface and the end of the second surface, and the paper container 10 is filled with liquid food product, the method comprising the step of using a pressure sealing machine 20 having a plane A (21) that contacts the first surface when the pressure seal portion is sealed and a plane B (22) that contacts the second surface when the pressure seal portion is sealed, to discharge inert gas 30 from inert gas outlet holes 23 provided on plane A and plane B respectively, thereby replacing the gas present in the headspace of the paper container filled with liquid food product with inert gas, and then pressure sealing the pressure seal portion.

The application relates to the technical field of enzyme engineering, and particularly discloses a phytase mutant and application thereof. The phytase mutant T273K with improved heat resistance is obtained through rational design and site-directed mutagenesis based on a Tuberinflata phytase. The mutant has obvious improvement in heat stability and catalytic capacity relative to the mutant before the mutation; the relative enzyme activity is 69.4% after incubation at 60 DEG C for 90 min, which is 20.4% higher than that of WT; the specific activity is about 77.78% higher than that of WT, the catalytic efficiency k cat / K m is 50.56% higher than that of WT; and the enzyme activity retention rate reaches 33.8% under 10% salt. The phytase mutant T273K has the comprehensive characteristics of salt resistance and heat resistance, can better play the effect of enzymatic hydrolysis of phytic acid in the food processing process, can significantly reduce the turbidity caused by phytic acid in liquid foods such as soy sauce, vinegar and cooking wine, thereby improving the product quality, and has a wide application prospect.

To overcome drawbacks relating to the level of hygiene safety.SOLUTION: Described is a machine (1) for making liquid or semi-liquid food products, comprising: a first processing container (2) defining a processing chamber (2a), the first processing container (2) for processing a liquid or semi-liquid product; a stirrer (3) for mixing the product in the first processing container (2); a plurality of detection devices (4) adapted to detect a quantity or an operating parameter of the machine (1) and to generate a signal representative of the quantity or of the operating parameter; a processing and control unit (5) configured to receive the representative signals and to derive an operating condition of the machine (1) based on the signals; a user interface (6) connected to the processing and control unit (5) and comprising a single control (7) operable by an operator to selectively perform power on and power off of the machine (1).SELECTED DRAWING: Figure 1

The application discloses a near-infrared fluorescent probe for detecting viscosity of liquid food, and a preparation method and application thereof. The fluorescent probe is 2-(2-6-(diethylamino)-1,2-dihydrocyclopenta[b]chromen-3-yl)vinyl)-3-ethyl-1,1-dimethyl-1H-benzo[e]indol-3-ium salt. The fluorescent probe contains two kinds of rotor elements, i.e. a vinyl bond and a single bond, which is beneficial to sensitive response of the probe to viscosity change. The probe has a long emission wavelength in a high-viscosity solvent, which can reach 787 nm, and has strong fluorescence penetration, low background interference and high signal-to-noise ratio. In addition, the probe has good selectivity for the high-viscosity solvent and high sensitivity, and therefore, the probe can be applied to detection of viscosity of liquid food.

The present invention provides a device (100) for supplying a flow of agitated food containing particles in a liquid. The device (100) is A product tank (124) configured for buffering food, wherein the bottom (108c) of the product tank (124) is cone-shaped; A stirrer (110) is placed inside a product tank (124), and the stirrer (110) includes a shaft (118) extending along a main shaft (A) and a stirring device (126). Equipped with, The stirring device (126) comprises outer and inner helical members (130, 132), The radii (R1, R2) of the outer and inner helical members (130, 132) gradually increase from the bottom (130b, 132b) to the top (130a, 130b) of the outer and inner helical members (130, 132). The bottoms (130b, 132b) of the outer and inner helical members (130, 132) are connected to the lower end of the shaft (118) via the respective first and second connecting members (134a, 134b). The outer helical member (130) is connected to the first connecting member (134a) at a first radial distance (D1) from the shaft (118), and the inner helical member (132) is connected to the second connecting member (134b) at a second radial distance (D2) from the shaft (118), where the second radial distance (D2) is shorter than the first radial distance (D1).