56 results about "Milk fat" patented technology

The invention discloses application of thiamine in preparation of a product for treating subclinical ketosis of dairy cows, and belongs to the field of biological medicines. Tests prove that compared with dairy cows suffering from subclinical ketosis (SCK), by adding thiamine, the content of beta-hydroxybutyric acid (BHBA), the number of bacteria in milk and the number of somatic cells can be remarkably reduced, and the milk yield, the milk fat content, the acetic acid content and the A / P ratio are remarkably increased; the microbial diversity of rumen and excrement of the dairy cow can be adjusted; a metabonomics result shows that metabolite up-regulated after the thiamine is added mainly focuses on pyruvic acid metabolism, glycolysis or gluconeogenesis, tyrosine metabolism, glycerophospholipid metabolism and biosynthetic pathways of phenylalanine, tyrosine and tryptophan. The conclusion is that when thiamine is added into the SCK dairy cow, synthesis and catabolism of BHBA of an organism can be effectively regulated and controlled by adjusting the content of succinyl-coenzyme A, then subclinical ketosis is relieved, rumen fermentation is promoted, and therefore the milk yield and the milk quality are improved.

A portable method and device for monitoring sodium ions in breast milk, belonging to the field of lactation status feedback, is disclosed. The method is executed after a breast milk container is installed on the main unit and includes the following steps: breast milk container identification and batch parameter loading, posture detection and gating, dry self-calibration of the electrical channel, thermal pulse temperature response acquisition and thermodynamic virtual volume feature extraction, low-frequency / high-frequency electrical response acquisition and bubble interference feature extraction, optical scattering signal acquisition and fat / turbidity proxy feature extraction, and geometric boundary compensation, temperature compensation, milk fat shielding compensation, and sodium ion concentration inversion based on the multi-dimensional features. It can also perform nursing guidance push, result storage, and edge-cloud collaborative updates. The device includes a main unit and a breast milk container. The main unit contains a heating film, a temperature probe, an optical turbidity detection module, and an electrode detection module connected to a four-electrode structure. This solution can improve the accuracy, stability, and repeatability of breast milk sodium ion detection in a home setting.

The invention relates to the technical field of dairy product processing, in particular to a double-fat double-protein synergistic dairy product and a preparation method thereof. According to the preparation method, a ''whey protein (WP)-casein phosphopeptide (CPP)'' double-protein system and a ''milk fat (MF)-medium chain triglyceride (MCT)'' double-fat system are constructed, and a four-step synergistic process of ''pretreatment, composite emulsification, gradient assembly and low-temperature curing'' is adopted, so that stable combination of a chemical interface of protein and fat is realized, high-temperature stability breakthrough is realized, and the preparation method has the advantages of high-temperature stability, high-temperature stability and high-temperature stability. Meanwhile, high-pressure processing tolerance is improved, fat globule flocculation caused by high pressure is avoided, and long-term storage stability, texture and taste are guaranteed.

The utility model relates to the technical field of whey separation, in particular to a fat and whey separator in milk, which is characterized in that when the fat and whey separator is used, milk is stirred by a stirring component, milk fat particles are more uniformly distributed in the milk by stirring, subsequent separation is facilitated, and then a liquid conveying component is started; therefore, the stirred milk is filtered through one station of the double-station filtering assembly and cleaned through the other station, continuous separation of fat and whey of the milk is kept while filtering and cleaning are achieved, and the separation efficiency is improved; comprising a bottom plate and a disc type centrifugal machine, the disc type centrifugal machine is installed at the top end of the bottom plate, the device further comprises a stirring assembly, a liquid conveying assembly and a double-station filtering assembly, the liquid conveying assembly and the stirring assembly are arranged at the top end of the bottom plate, and the input end of the liquid conveying assembly communicates with the output end of the stirring assembly; the output end of the liquid conveying assembly communicates with the input end of the double-station filtering assembly, and the output end of the double-station filtering assembly communicates with the input end of the disc type centrifugal machine.

The invention relates to the field of molecular biology, and discloses a haplotype marker for dairy cow milk production butter-fat percentage character breeding and application of the haplotype marker, the haplotype marker is composed of three SNP sites in a strong linkage imbalance state, and the three SNP sites are located in a Block1 haplotype block region of a 10 # chromosome NC037337.1 of a dairy cow ARS-UCD1.2 genome; the three SNP sites are as follows: SNP1: g.59680573 A > C, SNP2: g.59743173 G > C, and SNP3: g.59743414 C > T; the dominant haplotype of the haplotype marker is H2, and the allele combination of the haplotype marker is SNP1-A, SNP2-G and SNP3-C; the homozygous H2H2 of the dominant haplotype H2 is significantly related to the high milk fat percentage character of milk production of dairy cows. The bottleneck of the traditional technology is solved, and the breeding accuracy is remarkably improved; the screening detection technical scheme is stable and reliable and has a wide application range; the milk production quality of groups is improved, and the industrial economic value is enhanced.

The present application relates to a kind of fat powder for reducing weaning piglet dead rate and its preparation method and application, and the composite lipid in the preparation raw material of fat powder includes 1,3-di-oleic acid-2-palmitic acid triglyceride, 24 degrees palm oil, rice bran oil, coconut oil, linseed oil, caprylic triglyceride, capric acid triglyceride, alpha-lauric acid monoglyceride and tributyrin.The present application develops the fat acid composition close to pig milk fat structure, let piglet continue lactation period in weaning period to enable approach mainly with lipid, meet the compound energy demand of fast, medium and slow, avoid falling into energy potential difference;And the specific combination of medium and short chain fatty acids, both can improve the energy efficiency of weaning piglet, also have bacteriostatic disease characteristics, can improve the immunity of piglet, reduce the diarrhea rate.This composite lipid overcomes the problem such as piglet energy deficiency and indigestion caused by single raw material oil due to unsuitable lipid structure, can significantly reduce weaning stress, reduce the diarrhea rate and dead rate.

The invention relates to the technical field of food, in particular to mascarpone cheese and a preparation method thereof, and the mascarpone cheese comprises the following raw materials in percentage by mass: 70-85% of milk fat, 5-15% of milk solid substance, 0.2-2% of compound stabilizer, 0.1-1% of acidity regulator and the balance of water, the mascarpone cheese disclosed by the invention adopts a whey-free process, the 100% utilization rate of the raw materials is realized, no waste treatment burden exists, the process is simple, the mascarpone cheese can be directly produced on a reproduced cheese production line, the production efficiency is improved, manpower, material resources and equipment modification cost are saved, and the mascarpone cheese is free of preservatives and long in shelf life through UHT sterilization and sterile hot filling. The stability in a long shelf life period is realized by compounding a stable system, and a finished product is rich in milk flavor, smooth and fine in texture and moderate in hardness, and shows good application performance when being used for preparing desserts such as tiramisu and the like.

A frying oil with butter flavor, comprising a vegetable oil and hydrolyzed milk fat and optional anhydrous milk fat. Also disclosed is a method of preparing the frying oil and the use of the frying oil.

The invention discloses a molecular marker for detecting the milk production character of cattle and an identification method, and belongs to the technical field of biology. The SNP A provided by the invention is g.8044024C / T, the SNP B provided by the invention is g.8081101 A / G, and the SNP C provided by the invention is g.8081205C / G. The molecular marker g.8044024C / T, g.8081101 A / G or / and g.8081205C / G is associated with the milk yield, the milk fat amount and the milk protein amount at a remarkable or extremely remarkable level (P = 0.02-2.00 E-16). By utilizing the SNP provided by the invention, early screening can be realized in the dairy cow breeding process, the breeding cost can be reduced, and the SNP has an important application prospect in dairy cow breeding.

This invention discloses the application of Cordyceps sinensis mycelium fermentation culture in improving the immunity and milk quality of dairy cows, belonging to the field of animal husbandry technology. The Cordyceps sinensis mycelium fermentation culture is obtained by liquid fermentation of Cordyceps sinensis, followed by solid-liquid separation, collection of the liquid fraction, concentration, and spray drying. This invention applies the Cordyceps sinensis mycelium fermentation culture as a feed additive to lactating dairy cows, significantly improving key milk quality indicators, including milk fat percentage, milk protein percentage, lactose percentage, non-fat solids content, and milk somatic cell count. It also enhances serum immune indicators in lactating dairy cows, improving their immunity. This invention provides a novel and effective solution to the industry challenge of finding green and safe feed additives in animal husbandry, and has clear industrialization prospects.

This invention relates to a dairy processing technology and dairy products based on continuous hydraulic cavitation. The invention provides a dairy processing technology based on continuous hydraulic cavitation, comprising the following steps: (1) feeding the emulsion into a hydraulic cavitation reactor for continuous hydraulic cavitation pretreatment; (2) cooling the pretreated emulsion to remove excess milk fat, completing the defatting process; (3) ultrafiltration membrane concentration: concentrating the defatted emulsion through an ultrafiltration membrane to obtain lactose-free skimmed milk; (4) drying the lactose-free skimmed milk. This invention uses hydraulic cavitation technology to pretreat milk raw materials, completing the defatting and sterilization steps, and achieving a reduction in the average particle size of protein molecules, lactose, and ash content under low-temperature conditions, solving the problems of complex processing procedures, low product yield, and unsatisfactory product quality in traditional production technologies.

This invention relates to the field of microbial directed fermentation processing technology for yak milk fat products, and discloses a compound microbial agent for yak butter fermentation and its application. The compound microbial agent includes *Lactococcus gasseri* (…). Lactococcus garvieae CGMCC No. 32756, Enterococcus faecium ( Enterococcus faecium CGMCC NO.36378 and Kluyveromyces martensii ( Kluyveromyces Marxian (CGMCC NO.39019) All three strains exist in live form. This invention also discloses a method for preparing the composite microbial agent, a method for fermenting yak ghee using the composite microbial agent, and the resulting fermented yak ghee. The three strains possess environmental tolerance and single-strain growth characteristics suitable for optimizing the synergistic fermentation process of yak ghee; the interaction of the three strains can enhance the growth performance of the strains. Inoculating the composite microbial agent into yak milk fat substrate for fermentation can improve the flavor of yak ghee, reduce acid value, peroxide value, and biogenic amine accumulation, and improve the controllability of the yak ghee fermentation process and the stability of product quality.

The invention discloses a method for preparing hypoallergenic peanut milk by adding krill oil. The method comprises the following steps: (1) cleaning high-quality peanuts, and soaking the cleaned high-quality peanuts in water for 10 hours; (2) mixing the soaked peanuts with water, adding the krill oil into the mixture, and grinding into thick liquid; (3) performing high-pressure homogenization on the mixture obtained by grinding in the step (2) at 150MPa; (4) stirring the mixture subjected to high-pressure homogenization in the step (3) for 4 hours; 5) separating the mixture stirred in the step 4), and removing peanut residues to obtain peanut milk; (6) cooking the peanut milk obtained in the step (5), and cooling; 7, vitamin E is added into the cooled peanut milk obtained in the step 6, and nitrogen filling preservation is carried out. Krill oil-peanut oil milk fat film reconstruction is carried out through the high-pressure homogenization technology, it can be avoided that arachidonic acid and lipoxygenase generate proinflammatory substances, and the efficiency that EPA and DHA in krill oil phospholipid react with lipoxygenase to generate specific proinflammatory fading media can be improved.

The invention provides a whipped milk base, and relates to the technical field of food processing. An emulsifier is not added into the raw materials of the whipped milk base, and the whipped milk base comprises the following raw materials: 45-65 parts of raw milk, 5-15 parts of milk fat, 1-5 parts of at least one of whey powder, milk powder and concentrated milk protein powder, 1-2 parts of dietary fibers and 0.1-0.5 part of a stabilizer. On the premise that no emulsifier is added, the whipped milk base can maintain good shelf life stability, the whipping performance of the whipped milk base during application can be effectively improved, the shelf life stability and the excellent whipping performance are both considered, and the quality requirements of freshly-made drinks for the appearance and durability of the milk foam are met. The fat content of the whipped milk base is 5.0-8.0%, the protein content is 3.0-5.0%, and the whipped milk base has natural milk fragrance, is light in blood sugar burden and free of drinking burden, and meets the requirements of modern consumers for healthy drinks.

The invention relates to the technical field of molecular biology, in particular to an MUC15 gene segment, expression vector construction of the MUC15 gene segment and an expression vector transfection method of the MUC15 gene segment, and the nucleotide sequence of the MUC15 gene segment influencing buffalo mammary epithelial cell triglyceride and fatty acid synthesis is shown as SEQ No.1. The MUC15 gene segment is obtained by amplifying a primer pair, and the primer pair is used for amplifying the buffalo mammary epithelial cell triglyceride and fatty acid synthesis. The primer pair is specifically as follows: F: 5 '-AGTCCGGACTCAGATCTCGAGATGTTGACTCAGCCAAAATTCTG-3', F: 5 '- And R: 5 '-AATTCGAAGCTTGAGCTCGAGCTTACACGAAGTGGAGG-3'. Compared with the prior art, the buffalo mammary epithelial cell MUC15 gene fragment influencing the synthesis of triglyceride and fatty acid in the buffalo mammary epithelial cell is obtained, and a pEGFP-C1-MUC15 eukaryotic expression vector is constructed and transfected to the buffalo mammary epithelial cell, so that the synthesis of triglyceride by the buffalo mammary epithelial cell is promoted, and the milk fat content in buffalo milk is increased.

The invention discloses low-fat milk skin yoghourt and a preparation method thereof. The raw materials comprise the following components in parts by mass: 12-30 parts of concentrated skimmed milk, 1.5-4 parts of a milk fat product with the fat content of 80%-100%, sweet substances, oil-soluble beta-carotene, a leavening agent and water in terms of 100 parts. The total fat content of the yoghourt disclosed by the invention can be in a range of 1.6%-4%; through a specific process, the particle size of fat globules, membrane protein composition and floating speed of the fat globules are accurately regulated and controlled, collaborative floating of fat and protein is promoted, a stable milk skin layer with the thickness of about 1-2 mm is formed, oil-soluble beta-carotene is synchronously migrated in the floating process of fat, and the low-fat milk skin yoghourt with a cream yellow milk skin layer is successfully formed. The low-fat milk skin yoghurt disclosed by the invention has the traditional flavor and modern health requirements, and endows the product with richer nutritional value and market potential.

The invention relates to the technical field of microbial fermentation, in particular to casei paracasei SITRS-0034, culture thereof and application of the casei paracasei SITRS-0034 in preparation of a compound aroma-producing leavening agent. According to the present invention, the Lactobacillus paracasei SITRS-0034 and the Lactococcus lactis SITRS-0011 are adopted to be matched so as to obtain the compound aroma production fermentation agent, and the compound aroma production fermentation agent can be used to prepare the aroma production fermentation agent, fermented milk fat products produced by fermentation of the compound aroma-producing leavening agent are rich in aroma and excellent in texture; specifically, when the lactobacillus plantarum is used for fermenting yoghurt oil, the contents of butanedione and acetoin in the obtained yoghurt oil respectively reach 1944 mu g / kg and 1648 mu g / kg, and the lactobacillus plantarum is rich in milk flavor and relatively high in overall score; when the fermented butter is used for fermenting butter, the obtained fermented butter has rich flavor, and the sensory effect is improved.

The invention relates to the technical field of frozen drinks, discloses an ice cream containing a mixed base material of a tartary buckwheat particle surface layer and Maotian buckwheat wine and a preparation method of the ice cream, and aims to solve the problems that in the prior art, tartary buckwheat particles are instable in adhesion, high-alcoholic-strength Maotian buckwheat wine and a milk fat base material are easy to layer after being mixed, forming is difficult, and the flavor is not harmonious. The ice cream comprises a tartary buckwheat particle adhesion layer and a Maotian buckwheat wine mixed base material main body from outside to inside, the adhesion layer adopts cooked tartary buckwheat particles, malt syrup and HPMC compounded adhesion liquid, beta-cyclodextrin is added into the base material, ultrasonic-assisted mixing is combined, and a quick-freezing process at the temperature of minus 40 DEG C is adopted. Through the design, stable attachment of tartary buckwheat particles and uniform fusion and stable forming of the high-alcoholic-strength base material are achieved, meanwhile, the milk fragrance, the buckwheat fragrance and the wine fragrance are clear in layer, the health attribute and the excellent taste are achieved, the blank in the prior art is effectively filled up, and remarkable practicability and market value are achieved.

The invention discloses a grease composition for processed cheese and a preparation method thereof, and the grease composition for processed cheese comprises the following components in percentage by weight: 30-50% of modified milk fat; 25%-45% of structured vegetable fat; 5%-15% of whey powder; 2%-8% of a compound emulsifier; 1%-5% of a flavor enhancer; 0.1%-1.8% of an antioxidant stabilizer; and the balance of deionized water. The grease composition has the remarkable effects that the grease composition adaptive to a processed cheese emulsification system is constructed by compounding the modified milk fat, the structured vegetable fat and the functional additive according to a specific proportion, and the technical problems of high cost, poor melt drawing property, insufficient compatibility and weak flavor stability of the existing grease are solved.

The invention belongs to the technical field of dairy product processing, and particularly relates to whole milk fat concentrated and mellow milk ice cream and a preparation method thereof.The whole milk fat concentrated and mellow milk ice cream is prepared from, by weight, 45-65 parts of single cream, 8-18 parts of anhydrous cream, 12-25 parts of whole milk powder, 2-6 parts of whey protein powder, 8-15 parts of a sweetening agent, 0.3-1.2 parts of an emulsifying agent and 0.2-0.8 part of a stabilizing agent. An emulsifier compounded by milk phospholipid and polyglycerol ester can construct a high-strength interfacial film on the surface of a fat globule to inhibit fat aggregation and flocculation, a stabilizer compounded by locust bean gum, guar gum and carrageenan can form a three-dimensional network structure to bind water and inhibit ice crystals, and based on a high-pressure homogenization and segmented temperature-control low-speed shearing aging process, the fat globule fat-resistant agent is prepared. And the product still has good physical stability, fine texture, excellent melting resistance and smooth, thick and mellow entrance characteristics under the condition of high milk fat content.

The present application relates to a kind of preparation method of immunoglobulin powder and its application, the preparation method includes the following steps: collecting bovine colostrum, using cell survival technology is frozen;Frozen bovine colostrum is thawed, carries out milk fat separation, and obtains defatted bovine colostrum;Defatted bovine colostrum and composite rennet are mixed and are curdled, and then broken, obtain whey;The composite rennet includes aspartic protease, papain and bromelain;Whey is ultrafiltrated, and immunoglobulin solution is obtained;Immunoglobulin solution is vacuum freeze-dried, and the immunoglobulin powder is obtained.The preparation method provided by the present application is low temperature all the way, the activity of immunoglobulin is retained to the greatest extent, the use of composite rennet solves the problem of curd failure, and each link cooperates to improve the curd effect, realizes the preparation of high-efficiency, high-purity and high-quality immunoglobulin powder.

The invention relates to the technical field of biology. The invention discloses a camel milk replacer which solves the problem of supply shortage of camel milk. The camel milk replacer comprises the following components in percentage by weight: 30-70% of whole milk powder, 10-30% of high-protein whey powder, 8-18% of casein, 5-15% of whey protein concentrate, 5-10% of linseed oil, 0.1-0.8% of a mineral complexing agent, 0.02-0.12% of a vitamin complexing agent, 2-5% of amino acid and 2-10% of other bioactive complexing agents. The camel milk replacer contains lactoprotein, milk fat, lactose, vitamins and minerals, and is rich in microencapsulated unsaturated fatty acid, vitamin C, calcium, zinc, iron, lactoferrin, immune globulin, lysozyme and other active ingredients. The camel milk replacer can completely replace camel breast milk, not only meets nutritional requirements of camel lambs, but also enables young camels to have high disease resistance, and growth and development of the young camels are guaranteed.

The present application relates to the technical field of dairy products, and specifically provides a liquid milk and a preparation method thereof.In the present application, the animal milk fat ratio is adjusted to 1.11-1.18; the momordica grosvenori concentrated juice and the stabilizer are separately added, the addition amount of the momordica grosvenori concentrated juice is 0.7-1 ‰ of the liquid milk by mass, and the addition amount of glycerol monostearate is 0.6-0.75 ‰.The present application can solve the foaming problem by limiting the raw milk index and adjusting the process.The liquid milk obtained by the present application has good product taste during the shelf life, is clean and sweet without odor, has smooth taste, has pure milk flavor, has no fat floating and precipitation, and the provided formula and preparation method not only obtain natural sweet and stable milk with good stability, but also realize label cleaning, use natural sweetener and single stabilizer to provide new choices of healthy nutrition for consumers.

The utility model discloses a camel milk fat removing device which comprises a box body, a clamping frame is arranged at the top of the box body, a fixing bolt is arranged on the side face of the clamping frame, and one end of the fixing bolt penetrates through the clamping frame and then is attached to the side face of the box body. And a removing assembly is arranged on the clamping frame. According to the utility model, the clamping frame and the fixing bolts are arranged, the removal assembly is arranged on the clamping frame, and then the clamping frame is stably clamped at the top of the box body through the fixing bolts, so that the clamping frame can be separated from the box body by loosening the fixing bolts when needed, and the purpose of independently taking down the removal assembly from the box body is achieved; in this way, the cleaned removal assembly and the clamping frame are installed on the box body, only the removal assembly and the clamping frame needing to be repaired, maintained and cleaned need to be replaced, in this way, the replaced removal assembly can normally conduct milk fat removal work, it is not needed to wait for the maintenance, maintenance and cleaning work to be finished, and the milk fat removal efficiency is greatly improved.

The present disclosure relates to microbial hosts and methods for biosynthesis of compositions comprising milk fat triglycerides.

The invention provides a feed for improving production performance of dairy cows and a preparation method of the feed. The feed comprises the following components in percentage by mass: 17.35% of alfalfa hay, 1.29-7.09% of beet grain meal, 19.84-23.44% of corn, 3.6-5.8% of whole cotton seeds, 0.82% of sodium bicarbonate, 29.57% of silage and the balance of 21.73% of concentrate supplement, and the silage comprises corn silage and tomato seedling silage. The preparation method of the feed is rapid and convenient, and the prepared feed can improve the milk fat correction milk yield, milk yield, feed conversion rate and milk protein rate of dairy cows, has positive influence on the protein metabolism capability, has no damage to the liver and kidney of an organism, and can improve anti-inflammatory factors and milk quality.

The invention discloses a compound nutritional supplement based on Hu sheep milk exosomes, which is characterized in that fresh Hu sheep milk is used as a raw material, the fresh Hu sheep milk is sterilized and then subjected to centrifugal pretreatment to remove milk fat and casein, and the high-purity Hu sheep milk exosome extract is obtained through ultracentrifugation and size exclusion chromatography purification; 1, 5-anhydride-D-sorbitol and alpha-D-mannose pentaacetate are compounded to form a freeze-drying protective agent, and freeze-dried exosome powder is prepared through ultralow-temperature pre-freezing and freeze-drying; and carrying out a chitosan and hyaluronic acid layer-by-layer coating process to obtain the composite nutritional supplement. The supplement can efficiently maintain the structural integrity and biological activity of the Hu sheep milk exosome, can significantly protect the barrier function of intestinal epithelial cells and inhibit inflammatory response, is excellent in biocompatibility, can play a role in regulating intestinal health in a targeted manner, and is suitable for the field of nutritional supplement related to intestinal inflammation protection and intestinal function improvement.

The invention discloses a pig milk fat substitute lipid microcapsule as well as a preparation method and application thereof, and belongs to the technical field of biology. According to the pig milk fat substitute lipid microcapsule provided by the invention, on the basis of simulating the composition of pig milk fat, on the basis of a microcapsule embedding technology and a spray drying technology, the particle size of fat particles is further improved, and the contact area between the fat particles and lipase in vivo is increased, so that the fat digestibility of piglets is improved, and the growth performance of the piglets is improved; the diarrhea rate and the death rate of piglets are reduced. In addition, the preparation method disclosed by the invention can also remarkably reduce oxidation of fat, avoid the influence of the oxidation of the fat on the feed intake and the body health of the piglets, provide a new material resource for the preparation of the healthy feed for the piglets, and contribute to promoting the development of the pig industry.

The invention belongs to the technical field of biology, and particularly relates to application of baicalin to preparation of a product for promoting milk fat synthesis of cow mammary epithelial cells. Researches show that baicalin can promote expression of milk fat synthesis related genes in bMECs and formation of lipid droplets, then milk fat synthesis is promoted, and the influence of oxidative stress on milk fat synthesis of bMECs is relieved. In addition, baicalin can promote the level of key protein in milk fat synthesis in bMECs.

This invention discloses a wastewater purification device for probiotic camel milk powder, comprising: a box body; a water inlet pipe fixedly connected to the left side of the box body; a gas tank fixedly connected to the right side of the box body; a fat-dissolving mechanism and a sludge scraping mechanism disposed on the inner wall of the box body; a decomposition mechanism disposed inside the box body; and a ventilation fan fixedly connected to the top surface of the box body. The fat-dissolving mechanism includes a pressure plate fixedly connected to the inner wall of the box body, and a pressure regulator disposed inside the pressure plate. A rotating shaft is rotatably connected to the inner wall of the box body. This invention achieves the effect of cutting the air bubbles generated in the pressure plate into smaller air bubbles. By generating a large number of microbubbles, suspended solids such as milk fat particles and protein flocs in the wastewater are adsorbed, causing these substances to float due to their lower density than water, ultimately achieving the effect of oil-water separation.