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118 results about "Liquidised food" patented technology
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Preparation of bisphenol A submicron magnetic molecular imprint and application of same in detection pre-processing of packaged food
InactiveCN102304205ALarge specific surface areaFill in the application gapComponent separationOther chemical processesMicrosphereSolid food
The invention provides a preparation of a bisphenol A submicron magnetic molecular imprint and application of the same in the detection pre-processing of packaged food, which belong to the technical field of material chemistry and food safety. A surface molecular imprinting technology and a magnetic solid-phase extraction technology are combined, and a magnetic submicron particle wrapped by a surface molecular imprint polymer (Fe3O4@MIP) is prepared by using a bisphenol A as a template molecule. A magnetic submicron material (Fe3O4) is synthesized by a hydrothermal process, the synthesized Fe3O4 is synthesized into a silicon-wrapped magnetic microsphere (Fe3O4@SiO2) by a sol gel process, the synthesized Fe3O4@SiO2 is coupled with 2-bromo-isobutyryl bromide to form Fe3O4@SiO2@Br with Br groups on the surface, and the synthesized Fe3O4@SiO2@Br is synthesized into a submicron particle with a surface molecular imprint (Fe3O4@MIP) by an atom radical transfer process. The prepared Fe3O4@MIP is used in the detection pre-processing of packaged food which comprises liquid food, liquid food containing a certain quantity of solids and solid food.
Owner:JIANGNAN UNIV
Preparation method of black garlic juice and black garlic powder
The invention discloses a preparation method of black garlic juice and black garlic powder, and belongs to the technical field of deep processing of food products. The preparation method is characterized in that whole black garlic with peel is utilized as a raw material; water is utilized as an extraction solvent; and a water-soluble component of black garlic is extracted through the processes ofcrushing and extraction, squeeze and solid-liquid separation. The extracted liquid component can be prepared into black garlic juice or concentrated black garlic juice for liquid food ingredients such as black garlic beverages, black garlic vinegar, black garlic soy and the like, and residual garlic residues and garlic peel are prepared into ultra-micro garlic powder rich in amino acids and dietary fiber through the processes of drying and ultra-micro crushing. The ultra-micro garlic powder can be utilized as an ingredient of instant seasoning powder, local-flavor cakes and the like.
Owner:JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP
Machine for producing liquid and semi-liquid food products with a continuous cycle
ActiveUS20100101235A1Domestic cooling apparatusLighting and heating apparatusEngineeringMechanical engineering
A machine for producing liquid and semi-liquid food products with a continuous cycle comprises a containment tank (5) for basic liquid or semi-liquid food products comprising an outfeed hole (6), a whipping and freezing cylinder (2) having an infeed for the basic food products connected to the tank (5) outfeed hole (6), and comprising a mixer for whipping and freezing of the basic food products and for obtaining an end product, a pump (7) acting in the containment tank (5) and comprising an intake duct (8) for drawing the basic food products from the tank (5) and a delivery duct (9) for transferring the drawn products towards the tank (5) outfeed (6). The machine also comprises a flexible delivery pipe (11) connected to the pump (7) delivery duct (9) and to the tank (5) outfeed (6).
Owner:ALI - CARPIGIANI GROUP
Method for reducing organophosphorus pesticide in fruit vegetable juice
ActiveCN101380134AReduce residual concentrationAvoid the adverse effects of flavorFood preparationUltrasound deviceFood safety
The invention discloses a method for reducing organophosphorus pesticide residue in fruit and vegetable juice, and belongs to the technical filed of food safety. The fruit and vegetable juice to be treated is added to a treatment chamber by an ultrasonic device, a constant temperature circulator is opened the temperature of which is set to perform precooling on the fruit and vegetable juice to betreated; the ultrasonic treatment power is set, and the temperature of the constant temperature circulator is set to cool the fruit and vegetable juice to be treated by circulating water; the ultrasonic device is started to begin ultrasonic treatment and obtain the treated fruit and vegetable juice. After the fruit and vegetable juice is treated by the ultrasonic technology, the concentration of the organophosphorus pesticide in the treated fruit and vegetable juice is significantly reduced. In addition, by adopting a circulating water cooling device, the method avoids adverse effect of heating on the flavor of the fruit and vegetable juice after the ultrasonic treatment. The method is easy and feasible, and can be used for removing the organophosphorus pesticide in other liquid food.
Owner:CHINA AGRI UNIV
Apparatus for liquid food sterilization or enzyme deactivation with supercritical carbon dioxide, and method of liquid food sterilization or enzyme deactivation, and liquid food obtained by the use of the apparatus and the method
InactiveUS20050084581A1Reduce the amount requiredFood preservationAlcoholic beverage preparationPhysical chemistryLiquid food
In a method of sterilization or enzyme inactivation for a liquid food with supercritical carbon dioxide, used is a sterilization apparatus not requiring any large-size pressure tanks for contact of the liquid food with carbon dioxide therein. The apparatus comprises (A) a high-performance pressure mixer for mixing the liquid food and carbon dioxide therein, (B) an accumulator (pressure pipe) and (C) a pressure-resistant carbon dioxide releaser that are so planned as to be resistant to a pressure not lower than the critical pressure of carbon dioxide and are connected in series in that order, in which the inner temperature of the high-performance pressure mixer and the accumulator is kept all the time not lower than the critical temperature of carbon dioxide.
Owner:SATO YOSHIYUKI
Microwave heating and sterilizing method and device of liquid material
InactiveCN101422624AImprove permeabilitySatisfy heatingLavatory sanitoryHeatToxic materialPolycarbonate
The invention relates to a microwave heating pipe manufactured by a composite pipe which manufactures an external wall by using polyfluortetraethylene and manufactures a lining by using makrolan or polypropylene materials, and the heating pipe has a high permeation ratio to microwaves, and can endure the sterilizing temperature of 120 to 140 DEG C and the hydraulic pressure environment of 0.199Mpa to 0.5MPa for a long time. The composite pipe can be used for the heating and sterilizing treatments of liquid foods and medicaments in microwave fields, and no toxic substances can be produced in the treating process, thus satisfying the heating and quick sterilizing requirements and hygienic safety requirements of liquid materials, such as foods, medicaments and the like. The method can be applied in various technical fields of foods, pharmacy, fermentation, treatments of organism waste, chemical engineering and the like.
Owner:XINJIANG UNIVERSITY
Machine for making liquid or semi-liquid food products
ActiveUS20200253235A1Good effectImprove product qualityTransportation and packagingFrozen sweetsCircular discIce Creams
A machine for making liquid or semi-liquid food products, specifically ice cream, includes a vessel for processing liquid or semi-liquid base products by means of a stirring device driven by a motor. The mixture in the vessel is transferred through a duct, along which movement means for moving the mixture are operatively located, these movement means comprising a rotary device including two juxtaposed discs, on which a series of rollers is mounted in such a way as to press a flexible portion of the duct, and an opposing element confronting the rollers.
Owner:ALI - CARPIGIANI GROUP
Package for molded food product and method
A solid food product is molded in a mold cavity and is thereafter packaged in the mold cavity. The mold cavity is formed in a sheet and includes a side wall which extends from the sheet and a bottom wall which includes an inverting portion which extends from said side wall and a central portion. The central potion of the bottom wall includes a plurality of ridges which form a decorative design. A liquid food product is introduced into the mold cavity and allowed to solidify to form a molded solid food product. The central portion of the bottom wall is thereafter pushed into the mold cavity to invert said inverting potion and to push the molded food product away from the central portion of the bottom wall. The molded food product includes ridges which correspond to the ridges in the bottom wall of the mold cavity. A lid is attached to the sheet to enclose and package the molded food product within the mold cavity.
Owner:LION ROCK LICENSING
Machine and method for thermally treating liquid or semi-liquid food products
ActiveUS20200315218A1Simple and efficient mannerAvoid localized heatFood freezingFood thermal treatmentLiquid productPasteurization
A machine for pasteurizing liquid or semi-liquid food products, including: a first container for the thermal treatment of a liquid or semi-liquid base product; a second container for feeding the liquid or semi-liquid base product, connected to the first, thermal treatment container, for feeding the liquid or semi-liquid base product; a stirrer for mixing the product in the first, processing container and mounted inside the first, thermal treatment container; a thermal system including an exchanger associated with the walls of the first, processing container and configured to release heat at the walls of the first, thermal treatment container, the machine wherein the stirrer is externally helically shaped and extends between a first, inlet end and a second, outlet end, so that as it rotates, the liquid or semi-liquid product is made to advance between the first, inlet end and the second, outlet end.
Owner:ALI - CARPIGIANI GROUP
Machine for making liquid or semi-liquid food products and production system comprising the machine
ActiveUS10945447B2Transmitted and stored efficiently and securelyProgramme controlMilk preparationLiquid stateControl cell
Owner:ALI - CARPIGIANI GROUP
Ergonomic whisk for food processing
PendingUS20190274482A1Improved mechanical food conditioning of foodReduce and prevent any interferenceKitchen equipmentImpellerEngineering
A machine (1) for stirring a liquid food substance has: a container (10) delimiting a cavity (11) with a bottom (12) and a peripheral wall (13) for containing said liquid food substance to be stirred, the cavity (11) extending generally along a generally upright central container axis (14) and having a mouth (15) for removing from the container (10) said liquid food substance upon stirring; and an impeller (20) comprising an impelling member (21) which is configured to be rotated in the cavity (11) against said liquid food substance about an impeller axis (22) that is generally identical or generally parallel to the container axis (14). The impelling member (21) is configured to be spaced above the cavity's bottom (12) by: a maximum stirring distance (H) when the impelling member (21) is rotated at at a maximum stirring speed about the impeller axis (22); and a resting distance (h), smaller than the maximum stirring distance (H), when the impelling member (21) stands still.
Owner:SOC DES PROD NESTLE SA
Machine for making food products in liquid or semi-liquid form
Owner:ALI - CARPIGIANI GROUP
Packaging laminate, method for producing same, and packaging container produced from the packaging laminate
Owner:TETRA LAVAL HLDG & FINANCE SA
Mutton smell-free flavored butter tea and manufacturing method
The invention relates to a mutton smell-free flavored butter tea and a preparation method. Butter, green tea and water are used as main materials, walnut kernels, groundnut kernels, sesames, Perilla frutescens, instant coffee powder, salt, white sugar and eggs are used as auxiliary materials, and the butter tea is prepared by adding the auxiliary materials into a butter tea barrel filled with the butter and stirring. The butter tea maintains the flavor and functional characteristics of the traditional butter tea, effectively removes the mutton and fishy smell and is more delicious. Because of the added multiple auxiliary materials, the butter tea contains more nutritional ingredients, thereby being a liquid food having the characteristics of nutrient enrichment and aromatic flavor.
Owner:康祖明
Pediococcus acidilactici CCEM6432 capable of reliving depression, fermentation food thereof and application thereof
ActiveCN110079485AReduce depression-like behaviorIncrease contentMilk preparationNervous disorderSolid foodSemi-solid food
The invention relates to pediococcus acidilactici CCEM6432 capable of reliving depression, fermentation food thereof and application thereof. The pediococcus acidilactici CCEM6432 of the invention canbe used to prepare food, healthcare products and medicines with the functions of resisting depression, inflammation, inflammatory bowel disease, obesity, I-type diabetes and the like. The invention also provide fermentation food, the fermentation food is prepared by fermenting the pediococcus acidilactici CCEM6432. The fermentation food includes solid food, liquid food, semi-solid food, and has avery broad application prospect.
Owner:JIANGNAN UNIV
Heat management for food processor
ActiveUS20200077841A1Reliable heat management configurationDecrease and increase powerTransportation and packagingMixersImpellerHeat management
A machine (1) for processing a liquid food substance incorporates: a container (10) delimiting a cavity (10′) for containing said liquid food substance; an impeller (20) for driving the liquid food substance in the container (10); a motor (30) for driving the impeller (20); a motor chamber (40) for containing the motor (30); and a means for evacuating heat from the motor chamber (40). Such means comprises one or more movable members (50) that are driven by the motor (30) and that are configured to circulate air (2a,2b) in the motor chamber (40) to evacuate heat therefrom.
Owner:SOC DES PROD NESTLE SA
Instant drink granules, preparation method thereof and combined instant drink granules and liquid food containing same
The invention provides instant drink granules which comprise, by weight, 10-30 parts of milk protein concentrate, 15-20 parts of medium chain triglyceride microcapsule powder, 10-30 parts of plant oilmicrocapsule powder, 5-12 parts of butter microcapsule powder and 3-15 parts of dietary fiber. The instant drink granules have the advantage of enhancing satiety, have effects of replacing meals to lose weight and refreshing oneself, are high in dissolubility, excellent in flavor and taste, convenient for drinking and less prone to causing discomfort of bodies after drinking and can meet needs ofthe public.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Liquid food sterilizing and disinfecting method and apparatus thereof
InactiveCN105831551ASimple structureContinuous effective sterilization and disinfectionMilk preparationFood preservationLysozymeLiquid food
The invention relates to a liquid food sterilizing and disinfecting method. Bacteria in a liquid food are instantly killed by adopting a catalytic reaction; a catalyst adopted in the invention is a biological bactericide, the biological bactericide is one of or a combination of an antibacterial peptide, lysozyme and lysostaphin, the temperature in the use process of the antibacterial peptide is controlled to be -80 - 120DEG C, and the pH value is 4-9; and the temperature in the use process of the lysozyme and lysostaphin is controlled to be 2-50DEG C, and the pH value is controlled to be 5-7. The invention also provides a liquid food sterilizing and disinfecting apparatus. The liquid food sterilizing and disinfecting apparatus adopts a reactor, the reactor is a tubular reactor or a barrel reactor, and a grid or a nozzle is arranged in the reactor. The method and the apparatus have the advantages of concise structure, high convenience and practicality, and realization of continuous and effective sterilization and disinfection of liquid foods.
Owner:GENLOCI BIOTECH
Production technology of sessileflower acanthopanax bark deep processed products
The invention provides production technology of deep processed products of sessileflower acanthopanax bark, i.e., a food and medicine double-purpose plant. The production technology is characterized by applying the following technologies which have been successfully researched by a designer to production processes of the production technologies of sessileflower acanthopanax bark deep processed products: the sessileflower acanthopanax bark fruits are extracted and processed into sessileflower acanthopanax bark normal juice concentrate; the sessileflower acanthopanax bark concentrate is used as a part of raw materials to produce liquid-state foods with sessileflower acanthopanax bark concentrate content of 1-49 percent, such as beverage, alcoholic drink, milk, soy milk, peanut milk, coffee and tea; the sessileflower acanthopanax bark concentrate is used as a part of raw materials to produce the solid-state foods with sessileflower acanthopanax bark concentrate content of 1-49 percent, such as instant noodles, cakes, candies and meat products; the sessileflower acanthopanax bark concentrate is used as a part of raw materials to produce cosmetics; and the sessileflower acanthopanax bark concentrate is used as a part of raw materials to produce the health-care products with sessileflower acanthopanax bark concentrate content of 1-99 percent. If the production technology can be widely applied, great economic benefit and social benefit can be achieved.
Owner:田敬华
Controlled positioning in food processor
PendingUS20210007554A1Easy to cleanPrecise positioningThermally-insulated vesselsBeverage vesselsEngineeringMechanical engineering
A machine (1) for processing a liquid food substance includes: a jug (20) having a container (21) and delimiting a food cavity (21′) for containing the liquid food substance; and a base (10) that has one or more walls (11) forming a seat (11′) for removably receiving the container (21). The base (10) and the jug (20) comprise or delimit, respectively, an off-centred projecting member (33) and a corresponding off-centred seat (13) for the projecting member (33) or vice versa. The off-centred seat (13) is configured to receive the projecting member (33) when the container (21) is received by the base seat (11′) such that the container (21) is in place for processing the liquid food substance. The off-centred projecting member (33) is configured to maintain the container (21) off its place for processing the liquid food substance in the cavity (21′) when the projecting member (33) is off-set relative to the off-centred seat (13).
Owner:SOC DES PROD NESTLE SA
Continuous flow magnetic induction electric field low-temperature sterilization device and method
PendingCN112167501ARapid sterilizationGermicidal greenFood preservationMetallic electrodeEngineering
The invention discloses a continuous flow magnetic induction electric field low-temperature sterilization device and method, and belongs to the field of light industry. Sterilization treatment equipment in the continuous flow magnetic induction electric field low-temperature sterilization device comprises a magnetic core, a magnet exciting coil, a magnetic coupling tube, storage tubes and treatment chambers; the magnet exciting coil and the magnetic coupling tube are both wound on two sides of the magnetic core, and the magnet exciting coil is connected with a power supply; the sterilization treatment equipment is provided with two storage tubes and two treatment chambers, wherein the two storage tubes communicate through the magnetic coupling tube; and the two storage tubes correspondingly communicate with the two treatment chambers. The sterilization temperature of the device is within the range of 60-65 DEG C, and the sterilization temperature is low; the sterilization time is shorter than 1 min, and the sterilization time is short; a metal electrode is not needed, so that electrochemical pollution is avoided; moreover, as the sterilization temperature is low and the sterilization time is short, the taste of the food materials can be better preserved when the food materials are treated; and green, low-temperature and rapid sterilization of liquid foods, seasonings, traditional Chinese medicines and cosmetics can be realized.
Owner:JIANGNAN UNIV
Method of manufacturing of a foam-formed cellulosic fibre material, sheet and laminated packaging material
ActiveCN109803827ALess quantityMaintain mechanical propertiesFlexible coversWrappersPolymer scienceCellulose fiber
Owner:TETRA LAVAL HLDG & FINANCE SA
Laminated packaging material, packaging containers manufactured therefrom
The present invention relates to a method for manufacturing of a laminated cellulose-based liquid or semi-liquid food packaging material, wherein the laminated packaging material has a bulk material layer of paper, paperboard or other cellulose-based material, an innermost, heat sealable and liquid-tight layer of a thermoplastic polymer, the innermost polymer layer intended to be in direct contactwith the packaged food product, a barrier layer laminated between the bulk layer and the innermost layer. The invention further relates the laminated packaging materials obtained by the method and toa packaging container for liquid food packaging, comprising the laminated packaging material or being made from the laminated packaging material obtained by the method.
Owner:TETRA LAVAL HLDG & FINANCE SA
Molecular internal standard substance for identifying authenticity of objects and application of molecular internal standard substance
InactiveCN103898218AVerify authenticityStrong specificityMicrobiological testing/measurementDNA/RNA fragmentationTemperature controlNucleotide
The invention provides a molecular internal standard substance for identifying the authenticity of objects and an application of the molecular internal standard substance. Two nucleotide sequences are designed so as to serve as the molecular internal standard substance which is directly added to liquid food or other goods; a specific amplification and detection method is used for detecting whether the internal standard substance exists so as to judge the authenticity of the liquid food or goods. The molecular internal standard substance has the advantages that nucleic acid molecules with certain sequences are designed so as to serve as the internal standard substance for identifying the authenticity of the goods, primers do not need to be additionally added in a detection identifying process, the trouble caused by using other methods for designing and amplifying the primers is avoided, the molecular internal standard substance is free of interference of nucleic acid molecules contained in food and has strong accuracy and strong specificity, particularly the reaction condition is constant temperature, and the complicated operations such as temperature control are reduced.
Owner:OCEAN UNIV OF CHINA
A kind of preparation method and application of bacteriostatic agent containing oregano essential oil and resveratrol
Owner:JIANGNAN UNIV
Method for sterilizing liquid food by use of pulse ultrahigh pressure and synergic measures
InactiveCN104938883AKeep the flavorImprove retentionUltra high pressure food processesFood preparationProcess engineeringNisin
The invention discloses a method for sterilizing liquid food by use of pulse ultrahigh pressure and synergic measures. The method comprises the following steps: S1. adding nisin into liquid food, placing into a sterilized packaging bag, exhausting air, and sealing rapidly; placing the packaging bag into a sleeve, filling with a pressure transmitting medium, preheating the sleeve and the pressure transmitting medium to 70-80 DEG C and sealing; and S2 placing the preheated sleeve into a high-pressure cavity for high-pressure treatment, increasing the pressure to 400-600MPa for the first time and then releasing pressure immediately; increasing the pressure to be 400-600MPa for the second time and than releasing pressure immediately; increasing the pressure to be 400-600MPa for the third time, keeping the pressure for 5-10min and releasing the pressure for 2-3s; the method has high spore bacteria killing effect up to 6 orders of magnitude on the premise of no influence on ingredients of liquid food, has good holding action on heat-sensitivity ingredients and physiologically active ingredients in liquid food, and can well keep the flavor of the liquid food.
Owner:LINGNAN NORMAL UNIV
Food composition as well as preparation method and application thereof
InactiveCN106135909AInhibition of excitementIncrease tryptophan contentVitamin food ingredientsFood ingredient functionsBiotechnologyFormulary
The invention relates to a formula, a preparation and an application of food composition and belongs to the technical field of food. The food composition contains theanine and vitamin D in the weight ratio being (500-5,000):1, any edible solid food or liquid food can be prepared from the food composition, food and pharmaceutically acceptable auxiliary materials; the food composition can also contain calcium and magnesium elements easily lacking in human bodies. The food composition is suitable for specific people who have low vitamin D content due to excessive high mental stress and lack of sunniness, the sub-health status of the class of people can be improved after the food composition is eaten for a long time, so that mental diseases such as sleep disorder, fatigue, memory deterioration and the like and physiological diseases such as colorectal cancer, congenital rickets, osteoporosis and the like are prevented.
Owner:LIANGJIANG MEDICINE CO LTD
Manufacture of edible fiber starch and usefulness of same as dressing/liquid food
Owner:CJ CHEILJEDANG CORP
Safety detection method based on liquid food
InactiveCN111896322AAvoid vibrationImprove accuracyWithdrawing sample devicesFood safetyProcess engineering
The invention discloses a safety detection method based on liquid food. The invention belongs to the field of food safety. According to the safety detection method based on liquid food, a reverse inner air blowing pipe is arranged; when bottled liquid food is sampled, the reverse inner air blowing pipe is inflated; and thus a lower sampling opening is opened, so that sampling of bottom solid precipitates is realized. Meanwhile, an expansion air-blowing pipe expands an extension through pipe in the expansion air-blowing pipe to extend out of the elastic open bag to communicate the inside with the outside of the elastic open bag; therefore, sampling of liquid food at the bottom is realized. Compared with suction type sampling in the prior art, the disclosed method has the following advantages: inflatable sampling is adopted, so that the sealing performance of the reverse inner air blowing pipe before reaching the bottom is effectively guaranteed, all or most of the obtained samples are samples at the bottom, the accuracy of a detection result is further effectively guaranteed, the quality guarantee period optimization effect is improved, and the safety of consumers eating the liquidfood is improved.
Owner:XUZHOU COLLEGE OF INDAL TECH
Water-hydraulic ultrahigh pressure system for liquid food and production device thereof
InactiveCN105054214AReasonable designSafe by designServomotorsFood preservationPressure systemLiquid state
The invention discloses a water-hydraulic ultrahigh pressure system for liquid food and a production device thereof, and belongs to the field of liquid food processing. The ultrahigh pressure system comprises a water-hydraulic system, a liquid food delivering, pressurizing, and pressure-maintaining system, and a filling system, which are connected in sequence. The water-hydraulic system provides basic work power to the whole system, the liquid food is subjected to an ultrahigh pressure treatment in the liquid food delivering, pressurizing, and pressure-maintaining system, then the processed liquid food is automatically extracted from the pressure cylinder and filled, the ultrahigh pressure system can prominently improve the processing efficiency of liquid food, and the production process is clean and pollution-free. At the same time, the pressure cylinder used in the processing process has a simple structure, is convenient to operate, and is suitable for the ultrahigh pressure system.
Owner:SOUTH CHINA AGRI UNIV
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