58 results about "Oil oxidation" patented technology

The invention provides a thickened oil adiabatic oxidation on-line test system meeting high-pressure air injection, comprising: a high-pressure injection module for obtaining a high-purity compressed air source; the adiabatic reaction module is provided with an adiabatic reaction kettle; the gas monitoring module is used for performing off-line quantitative detection and on-line qualitative detection on the gas to obtain all-component gas; the dynamic calibration module is used for constructing a calibration database and a real-time calibration algorithm and carrying out quantitative conversion on all-component gas to obtain real-time quantitative data; the intelligent prediction module is used for constructing a reaction kinetic model, automatically identifying a reaction stage and carrying out air injection rate self-adaptive control, gas sampling frequency adjustment and abnormal early warning; and the integrated control module is used for developing a human-computer interaction interface and realizing data interconnection. According to the method, the whole heavy oil oxidation process can be comprehensively simulated and monitored, the scientificity and the field applicability of theoretical research and data simulation are improved, and the information acquisition efficiency, the automatic monitoring degree, the safety and the accuracy of experiments are remarkably improved.

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

Provided is a fryer that can prevent oxidative deterioration of a frying oil even in repeated use of the frying oil. The fryer includes: an upper oil tank in which frying is performed; a lower oil tank forcibly cooled by a water-cooling jacket; a reserve tank configured to store the frying oil discharged from the lower oil tank; and a return flow path for feeding the frying oil in the reserve tank into the lower oil tank. The reserve tank includes a filter provided at a top thereof and configured to remove fried scraps from the frying oil, and a bottom plate in the reserve tank is inclined toward a deepest portion serving as a reservoir for the frying oil. A suction pipe leading to the return flow path is arranged in the reservoir, and a distal end of the suction pipe is arranged at a distance from the bottom plate of the reserve tank.

This invention relates to the field of oil extraction technology, specifically a method for subcritical low-temperature extraction of leek seed oil, comprising the following steps: (1) raw material pretreatment; (2) compound enzymatic hydrolysis cell wall breaking treatment; (3) subcritical low-temperature extraction; (4) integrated gradient low-temperature separation and solvent recovery purification. This invention, through the synergistic combination of raw material low-temperature pretreatment, compound enzymatic hydrolysis directional cell wall breaking, subcritical dynamic countercurrent extraction, and gradient low-temperature separation purification, optimizes the entire process from raw material structure modification, enhanced extraction mass transfer, to efficient product separation, systematically improving the efficiency and quality of leek seed oil preparation. In the raw material stage, hot air low-temperature drying and liquid nitrogen-assisted pulverization are used, which can reduce the moisture content of the raw material and refine the particle size without damaging the intracellular contents, reducing oil oxidation in subsequent processing, while simultaneously improving the enzymatic hydrolysis of the cell wall, laying the foundation for efficient extraction.

The invention relates to the technical field of model prediction, and discloses a model and method capable of rapidly evaluating the shelf life of hotpot condiment, the model comprises a main prediction model and an auxiliary prediction model, the main prediction model takes sensory indexes as measurement indexes, and the auxiliary prediction model takes quality indexes as measurement indexes. The weight ratio of the evaluation result of the main prediction model to the evaluation result of the auxiliary prediction model is (0.7-0.9): (0.1-0.3). The increase of the acid value means that the degree of oxidative rancidity of grease is aggravated, which directly affects the flavor and quality of the hotpot condiment; the sensory score comprehensively considers the spice fragrance, numb feeling, grease fragrance and other visual feeling indexes of consumers, the spice fragrance, grease fragrance and other indexes change obviously, and deterioration of the flavor of the product can be visually reflected. The selection of the two closely surrounds a product deterioration core factor, and lays a foundation for the model to accurately predict the shelf life.

The invention discloses a temperature-sensitive hot compress composition based on vegetable wax-traditional Chinese medicine compounding and a preparation method of the temperature-sensitive hot compress composition, and relates to the technical field of thermal therapy materials. The temperature-sensitive hot compress composition based on vegetable wax-traditional Chinese medicine compounding comprises the following components in parts by weight: 25-40 parts of paraffin, 10-18 parts of microcrystalline wax, 15-25 parts of a soft wax compound, 8-15 parts of mineral oil, 5-12 parts of vegetable compound oil, 10-18 parts of a traditional Chinese medicine active system and 0.3-1.5 parts of a natural preservative. The invention further provides a preparation method of the vegetable wax-traditional Chinese medicine compounded temperature-sensitive hot compress composition. The multi-stage phase change temperature zone is constructed, normal-temperature efficient loading of the traditional Chinese medicine is achieved, oxidation and deterioration of the vegetable oil are inhibited, and the problems of traditional Chinese medicine inactivation and vegetable oil oxidation caused by high-temperature preparation of traditional hot compress materials are effectively solved.

The application relates to a crisp type pre-conditioned food of tussah pupae and a preparation method thereof. The method is characterized in that fresh tussah pupae are used as raw materials, a series of processing technologies such as spraying and moisturizing of organic acid, temperature control, inorganic acid immersion and killing, microbial-enzymatic treatment of tussah pupae, pickling and baking are combined to prepare the crisp type pre-conditioned food of tussah pupae, the method is simple in operation, can change the permeability of the chitin shell of the tussah pupae, increase the migration rate of the seasoning, reduce the proportion of the burst plasma, and simultaneously reduce the oil oxidation caused by repeated baking treatment.

The embodiment of the invention discloses a visual user interaction cooking control method and system based on AR / VR, and the method comprises the steps: generating an initial power frequency control curve in a self-adaptive manner according to a user health file and health target parameters, and carrying out the heating according to the power frequency control curve; predicting an ideal temperature-time curve according to the power frequency control curve, and displaying the ideal temperature-time curve in a VR visualization manner; carrying out self-adaptive adjustment on the independent power and frequency of each heating area; obtaining a short-time risk index within a preset time, establishing an online optimization health objective function based on the short-time risk index, and solving an optimal adjustment amount which is used for correcting an initial power frequency control curve; and displaying the virtual firepower ring, the risk level and the health score in an overlapped manner through an AR interface. According to the invention, dynamic user adaptation is realized, the risk of grease oxidation and cooking fume generation is reduced, and intuitive visual interaction experience is provided.

The present application relates to a kind of cutting fluid filtering device and numerical control machine tool containing the device, the cutting fluid filtering device includes: collection pool, the lower end of collection pool is fixed with adapter, the lower end of adapter is fixed with electromagnetic filtering mechanism, the right side upper portion of electromagnetic filtering mechanism is connected with conveying flow channel, the right side port of conveying flow channel is connected with circulating pump, the upper end of circulating pump is connected with liquid outlet flow channel, the present application adopts electromagnetic and physical filtration combined mode, can effectively remove large particle iron filings and small oil oxidation product in cutting fluid, and through innovative electromagnetic filtration and fluid dynamics design, realizes the efficient, fast and continuous separation of oil oxidation product and iron filings in cutting fluid, significantly improve the cleanliness, stability and service life of cutting fluid, while reducing maintenance cost and operation complexity, to provide more efficient, stable and economic solution for cutting processing.

This utility model relates to the field of hydraulic oil testing technology for engineering machinery, specifically a hydraulic oil oxidation life testing device. The device includes a main body with an outer frame. An equipment cavity is formed inside the outer frame, and an oil tank is fixed to the bottom of the equipment cavity. In this utility model, during a circulation simulation process in a circulating pipeline, a plunger pump, in conjunction with this testing device, can simulate the operating conditions of engineering machinery equipment. Hydraulic oil oxidation durability tests are conducted under high temperature, high pressure, ventilation, and the presence of a Cu catalyst. By examining indicators such as changes in oil viscosity, increase in acid value, sludge formation, and remaining oxidation life, the device can monitor the performance change trend during oil degradation, comprehensively evaluate the oxidation durability of the hydraulic oil, predict the service life of the oil in the equipment, thereby reflecting the true lifespan of the oil, improving evaluation efficiency, and also enabling comparative experiments with multiple samples, which is more conducive to the screening of oil formulations.

This invention relates to the field of edible oil production technology, specifically a low-temperature freshness-locking peanut oil processing technology to enhance the freshness of peanut oil. The core steps include low-temperature pretreatment of raw materials, gradient low-temperature freshness-locking pressing, low-temperature static sedimentation, low-temperature composite microfiltration, and low-temperature freshness-locking bottling. The pressing parameters are quantitatively controlled using a critical matching formula for freshness-locking pressing, keeping the peak temperature of the peanut material below 45℃. The entire process employs a closed, low-oxygen environment and inert gas protection, complemented by a multi-dimensional quantitative control system. This invention inhibits oil oxidation and deterioration from the source, maximizing the preservation of the original flavor and active nutrients of peanut oil, achieving long-term freshness maintenance, improving batch-to-batch quality uniformity, and is compatible with existing industrial production lines, possessing significant industrial application value.

The invention belongs to the technical field of processing and production of emulsified meat products, and particularly relates to pea protein isolate composite emulsion, a preparation method thereof and application of the pea protein isolate composite emulsion in emulsified meat balls. The pea protein isolate is modified by adopting arginine modification and quercetin grafting technologies to prepare a high-performance plant protein-based emulsifier, and the high-performance plant protein-based emulsifier is mixed with myofibrillar protein to prepare the composite emulsion. The emulsion partially replaces animal fat in traditional emulsified meat balls, the content of saturated fatty acid in the product is remarkably reduced, meanwhile, generation of grease oxidation products is effectively inhibited, and the oxidation stability of the product in the storage period is prolonged. Besides, the emulsified meat balls added with the composite emulsion are excellent in taste, juiciness, flavor and the like, have better texture characteristics and oxidation resistance, meet the requirements of modern consumers for low-fat healthy diet and have high market application value.

The application belongs to the field of light industry oil and fat, and discloses a daily chemical base oil composition, and preparation and application thereof. 27 H 45 OH) and decanoic acid (C10) to obtain an esterification product, and the esterification product is added into alligator oil glycerol diester as a stabilizer; in the test results of the cosmetic base oil, the oil hydrophobicity and the refractive index of the cosmetic base oil are obviously much lower than those of common hydrogenated castor oil, polyethylene glycol, cholesterols, decanoic acid and the 1:1 compounded product thereof. Meanwhile, the cholesterols-decanoic acid esterification product can effectively improve the oxidation stability, viscosity and free radical scavenging rate of the cosmetic base oil.

The application discloses a kind of based on near infrared mildew sorting and low oxygen temperature control squeezing native peanut oil preparation method, belong to edible oil processing technical field, solve the problem of not completely, oil oxidation and nutrient component loss in the preparation process of traditional peanut oil in mouldy particle screening. Including: near infrared spectroscopy detection is combined with artificial sorting and removes mouldy particle to obtain selected peanut kernel;After gradient temperature baking, use citric acid solution to soak and ultrasonic auxiliary treatment to remove impurities and inhibit enzyme activity;Utilize the roll surface to contain the roll crusher of staggered triangle tooth pattern and break peanut kernel to specific particle size to optimize oil extraction efficiency;Segmented temperature control and pressure control screw press machine presses peanut crude oil under nitrogen protection, centrifugal separation and ceramic membrane filtration purify oil and fat.The method is accurately controlled crushing parameter, pressing temperature and inert gas environment, effectively reduces oxidation side reaction, retains peanut oil natural flavor and nutrient component, suitable for producing high quality, low acid value, high stability native peanut oil.

The application relates to the technical field of intelligent sensors, in particular to a lubricating oil oxidation degree rapid detection method and system, which comprises the following steps: obtaining a Fourier infrared spectrum curve of a lubricating oil sample to be detected; quantifying spectral overlap based on the geometric morphological variation of a carbonyl characteristic peak; quantifying a spectral deformation disturbance factor based on the fluctuation characteristics and variation trend of the spectral curve; quantifying a spectral interference coefficient based on the spectral overlap and the spectral deformation disturbance factor to construct a spectral comprehensive distortion rate, correcting the peak area of the carbonyl characteristic peak of the lubricating oil sample to be detected, and detecting the oxidation degree of the lubricating oil sample to be detected. The application solves the area distortion problem caused by compound overlap and baseline drift in lubricating oil spectral detection, accurately deducts the false area by quantifying the distortion rate, and improves the precision of lubricating oil oxidation degree detection.

The present application relates to the field of heat conducting oil oxidation protection, and more particularly to a heat conducting oil oxidation protection device, which comprises an oil injection pipeline, an oil storage tank, a boiler, an oil using mechanism group, an oil gas separator, a filter, a circulating pump and an expansion tank, the oil injection pipeline is communicated with the oil storage tank, the first outlet end of the oil gas separator is communicated with the inlet end of the filter, one end of the expansion tank is communicated with the second outlet end of the oil gas separator, a new oil supply pipeline is communicated with the inlet end of the expansion tank, an overflow pipe is arranged on the expansion tank, the free end of the overflow pipe extends into the oil storage tank and extends below the oil liquid surface of the oil storage tank, an oil communication pipe is arranged on the overflow pipe, the oil communication pipe is connected with the lower end of the expansion tank, a sixth stop valve is arranged on the oil communication pipe, an oil storage exhaust pipe is arranged on the oil storage tank, and an expansion exhaust pipe is arranged on the expansion tank. The device solves the technical problem of serious oxidation of the existing heat conducting oil.

The invention discloses a ganoderma lucidum spore oil preparation process which comprises the following steps: 1, preparing a raw material for preparing ganoderma lucidum spore oil, and selecting ganoderma lucidum spore powder as the raw material; 2, concentrating the pretreated preparation raw materials obtained in the step 1, and then putting the raw materials into selected wall breaking equipment; step 3, performing granulation operation on the raw materials subjected to wall breaking in the step 2 in a dry granulation manner; and 4, carrying out microwave pre-extraction on the granulated raw material particles, filling the pre-extracted raw material particles into an extraction kettle, and carrying out carbon dioxide supercritical extraction treatment. By adopting a setting mode of matching dry granulation and intelligent separation, a drying link is completely eliminated by dry granulation, so that the energy consumption is reduced, the conditions of caking, grease oxidation and polysaccharide structure damage are conveniently prevented, intelligent separation of granulated particles is facilitated, unqualified particles are conveyed back to be subjected to wall breaking again, and the quality of the granules is improved. The wall breaking rate is improved.

The application discloses an oil oxidation type time-temperature indicator, which comprises a sealed container which is partially or wholly transparent, vegetable oil and a thio-barbituric acid color developing agent which are packaged in the sealed container. The application mixes the vegetable oil and the thio-barbituric acid color developing agent to prepare an oxidation indicator, and the oxidation degree of food containing the same vegetable oil can be indicated by using the color developing reaction of the vegetable oil oxidation product and the thio-barbituric acid color developing agent, and the color change is irreversible. The oxidation indicator is packaged in the sealed container which is partially or wholly transparent, so that the oil oxidation indicator with small volume, convenient use and direct indication is prepared. The problem that the color change of the existing time-temperature indicator for food containing vegetable oil is not obvious or reversible is solved.

The present application relates to the technical field of food baking processing, in particular to a kind of instant food baking processing machine and preparation method, including machine table, filling box, baking bin, sorting plate and baking plate, oatmeal needs to pass a series of processing procedures before baking, oatmeal is softened after entering cooking after granulating, oatmeal after cooking must be in time into the following tabletting procedure, prevent the oil oxidation in oatmeal, and the baking procedure is carried out to the oatmeal tablet after tabletting, the oatmeal tablet is quickly shaped by baking, and the moisture in the oatmeal tablet is reduced to facilitate preservation, the oatmeal baking processing equipment on the market currently exists single structure of finished product, it is difficult to effectively distinguish and carry out zoned baking treatment for oatmeal tablet with different moisture contents, cause the color of oatmeal tablet of same batch production is chaotic, there is the problem that instant nature is not strong, nutrition loss is too much and reduces consumer purchase desire.

The application provides an antioxidant for high-temperature oil and fat and a preparation method thereof, and comprises the following raw materials in parts by weight: 5-15 parts of fat-soluble rosemary extract, 5-15 parts of water-soluble rosemary extract, 5-10 parts of water-dispersible rosemary oil, 5-15 parts of an emulsifier, 30-50 parts of an oil mixture, 15-25 parts of a solvent and 0.5-5 parts of a chelating agent; the emulsifier comprises at least one of glycerol, phospholipids and derivatives, mono-diglyceride fatty acid ester, citric acid fatty acid glyceride, propylene glycol fatty acid ester and diacetyl tartaric acid mono-diglyceride. The components and the ratio are scientifically selected, and the multiple emulsion antioxidant is prepared in steps, so that the oxidation rate of the oil and fat, such as frying oil, or oil-rich food during high-temperature treatment for a long time can be delayed, the oxidation induction time of the oil and fat can be prolonged, and the generation of carbonyl compounds in the high-temperature oil and fat can be inhibited. The comprehensive protection effect of the antioxidant is not lower than that of TBHQ in the field of high-temperature oil and fat at 165 DEG C and above.

The invention relates to the technical field of cosmetics, in particular to a preparation method and application of an oil-control anti-darkness cosmetic composition, and the key point of the technical scheme is that the preparation method comprises the following steps: S1, grafting an organosilicon cross-linked polymer to the surface of synthetic fluorophlogopite by adopting a wet chain transfer technology to obtain grafted powder; s2, coating the surface of the grafted powder with tocopheryl acetate to obtain coated powder; s3, mixing the coated powder with hydroxyapatite to obtain composite powder; and S4, carrying out surface modification treatment on the composite powder by using triethoxyoctyl silane to obtain a product. The cosmetic composition with oil control and anti-darkness effects is prepared by combining the components, so that a smooth and soft skin feeling is provided, the oil control and anti-darkness effects are enhanced, and oxidation and darkness of oil are prevented.

This invention relates to a method for ultrasonic-assisted supercritical CO2 extraction of highly active Torreya grandis oil, comprising the following steps: S1 Raw material preparation: Take dried Torreya grandis kernels (moisture content ≤10%), pulverize them to 80-300 μm under nitrogen protection at -20 to -10℃ to obtain Torreya grandis powder; This invention uses low-temperature nitrogen-protected pulverization, the addition of soybean lecithin and rosmarinic acid compound antioxidants, and ultrasonic-assisted supercritical CO2 periodic pressure swing extraction to synergistically inhibit oil oxidation, resulting in Torreya grandis oil with a peroxide value ≤0.87 mmol / kg, effectively preserving oil activity; The three-stage cyclic pressure swing extraction mode of "low pressure-medium pressure-high pressure" is adopted, combined with the intermittent strengthening effect of bursting ultrasound, periodically changing the pressure inside the extraction vessel, causing repeated compression and expansion of the cell wall, forming "breathing" rupture, significantly reducing mass transfer resistance, and increasing the extraction rate to over 46%.

The invention relates to the technical field of rapeseed oil preparation, in particular to a processing method for strengthening the flavor of rapeseed oil, which comprises the following steps: acquiring the concentration of a key characteristic flavor substance, determining a rapeseed frying stage by combining the material temperature and the relative exhaust humidity, and determining a corresponding target threshold value; determining a heat uniformity index of a stir-frying process, determining stir-frying uniformity according to a corresponding target threshold value, and adjusting the rotating speed of a roller and heat radiation power; determining a flavor precursor maturity index and a thermal stress coefficient of the fried rapeseeds based on the thermal uniformity index, determining the uniformity of the frying process based on the thermal stress coefficient, and adjusting a spreading and airing target final temperature of the spreading and airing process; and obtaining the peroxide value of the finished product oil to determine the oil oxidation degree, determining the excess amount of the oxidation precursor generated in the stir-frying process based on the change trend of the peroxide value, and adjusting the target uniformity index and the target stir-frying temperature in the flavor outbreak period. By monitoring the process state in real time, frying, spreading, airing and smashing parameters are adjusted in a self-adaptive mode, and the characteristic flavor is enhanced.

The utility model discloses a gas supply device of pneumatic equipment. The gas supply device comprises a reciprocating compressor, a fluid distribution piece, an oil-gas separation assembly, a recirculation device and a one-way valve. Wherein the fluid distribution part divides an oil-gas mixture discharged by the compressor into two paths, oil of a main pipeline enters the oil-gas separation assembly to be separated, separated gas is output through the one-way valve to provide a power source for the gas supply equipment, and the separated oil flows back to the compressor; oil in the branch pipeline directly flows back through the recirculation device, and a pressure buffering channel is formed to adjust the load of the compressor. And the recycling device and an oil discharge outlet of the oil-gas separation assembly are both communicated with an oil inlet of the compressor, and oil liquid recycling is achieved. According to the device, through the double-path shunting arrangement, the air supply cleanliness is guaranteed, the oil liquid recovery efficiency is improved, the oil liquid high-temperature oxidation risk is reduced, the service life of the compressor is prolonged, and the problems that a traditional single path is low in separation efficiency and insufficient in oil liquid recovery are solved.

The invention discloses a lubricating oil oxidation state early warning judgment method and system based on multi-modal data feedback, and the method comprises the steps: collecting the chemical structure information of lubricating oil, and carrying out the preprocessing of the chemical structure information, so as to obtain a lubricating oil molecular chain; carrying out oxidation process simulation on key structure parameters extracted from a lubricating oil molecular chain to obtain a simulation data record; analyzing the change trend of the oxidation process of the simulation data record; analyzing the boundary interval based on the change trend of the oxidation process to obtain a simulation data distribution data set; analyzing the simulation data distribution data set to obtain microstructure characteristics of the lubricating oil; collecting the microstructure characteristics of the lubricating oil in historical and actually collected historical data and the microstructure characteristics of the lubricating oil simulated in the oxidation process, and carrying out comparison verification to obtain a microcosmic verification result of the lubricating oil; and performing early warning according to the microscopic verification result of the lubricating oil. Through simultaneous identification in chemical and physical aspects, early warning can be performed on the identification result of the lubricating oil more effectively.

The application provides an edible oil filtering and decoloring device, relates to the technical field of edible oil processing, and comprises a base frame, a stirring barrel, a decoloring agent feeding mechanism, a backwashing filtering mechanism, a control system mechanism and a detection mechanism. The edible oil filtering and decoloring device is designed in a coordinated linkage and integrated manner through various functional mechanisms, realizes efficient, intelligent and stable decoloring, and takes into account production efficiency, oil quality improvement, cost reduction and labor intensity reduction. The device takes a three-layer jacketed stirring barrel as a core, combines indirect heating of heat conducting oil with closed loop control of double temperature sensors, realizes constant temperature decoloring, is matched with a double-layer cross-staggered ultrasonic dispersion mechanism and a laser particle size sensor, and adaptively solves the problem of agglomeration of decoloring agents. Vacuum pretreatment and inert gas micro-positive pressure double protection inhibit oil oxidation. A multi-dimensional detection and control system forms a closed loop, reduces manual intervention, improves intelligentization and production consistency, is stable in overall operation, and meets the needs of enterprises for large-scale and standardized decoloring.

The present application relates to the technical field of temperature control, in particular to a segmented frying temperature precision control method and system, which divides the frying process into low-temperature transition section, flavor release section and stable juice collection section in turn. In the low-temperature transition section, the expected duration is dynamically calculated based on the input quality of raw materials, and the proportional integral derivative algorithm is used to limit the heating rate to make the material stable. In the flavor release section, power distribution is carried out for each independent heating zone according to the multi-point thermocouple feedback, and the moisture evaporation activity is calculated by combining the second derivative of the temperature curve, the oil temperature and the material temperature difference, and the relative humidity of the chamber, so as to dynamically adjust the heating rate and the stage length. In the stable juice collection section, intermittent low-power heating is adopted, the juice collection duration is adjusted adaptively by detecting the temperature fluctuation frequency, and the water activity is reduced and the oil oxidation is inhibited. The present application realizes smooth heating without thermal shock, uniform cooking and flavor enrichment, and the packaged preserved vegetable has good brittleness and significantly improved storage stability.

The invention relates to the technical field of pet food processing, and particularly provides a protein-lipid compound oil gel coating composition which comprises the following components in parts by weight: 60-70 parts of egg yolk oil; 10 to 20 parts of eggshell membrane peptide; 5-10 parts of medium-chain fatty acid; 0.1 to 0.5 part of vitamin E; 10 to 15 parts of ethyl cellulose; and 2-5 parts of nano silicon dioxide. Egg oil is used as a substrate, an oil gel three-dimensional network is constructed, eggshell membrane protein is integrated into lipid, and precise function delivery of joint and fur health is achieved. The solid coating is stable in structure and high in oxidation resistance, can be firmly attached to the surface of the pet food, effectively prevents grease oxidation and leakage, and remarkably prolongs the shelf life and improves the additional value of the product.

The invention relates to walnut preprocessing and squeezing integrated equipment with a hot air cross-flow drying module. The walnut preprocessing and squeezing integrated equipment comprises a rack, an oil squeezing device and a drying and feeding mechanism. The drying and feeding mechanism comprises an outer box body fixed on the rack, a breathable conveying mesh belt is fixed in the outer box body, a discharging pipe fixed together with the feeding end of the oil pressing device is arranged below one end of the outer box body, a feeding hopper is fixed above the other end of the outer box body, and a discharging pipe is arranged below the other end of the outer box body. At least one air heater is fixed on the lower surface of the outer box body; the drying and feeding mechanism is seamlessly connected with the oil pressing device, continuous closed conveying of walnut kernels from drying to pressing is achieved, the problem that in a traditional technology, materials are exposed to air when transferred between independent devices is effectively solved, contact between the walnut kernels and oxygen is remarkably reduced, and the oil pressing efficiency is improved. Oxidation and rancidity of grease and water absorption are prevented, and the freshness, the nutritional value and the quality stability of the walnut oil can be kept.

The invention discloses a high-internal-phase emulsion with stable food-grade lipid eutectic Pickering particles as well as a preparation method and application of the high-internal-phase emulsion. The preparation method comprises the following steps: preparing lipid eutectic Pickering particles by taking high-melting-point lipid and phytosterol ester as a lipid eutectic matrix and supplemented with an emulsifier aqueous solution, respectively taking the lipid eutectic Pickering particles as a continuous phase and vegetable oil as a dispersed phase, setting the volume fraction of the inner phase to be 75-85%, and setting the volume fraction of the outer phase to be 75-85%; the oil-in-water type high internal phase emulsion stabilized by food-grade lipid eutectic Pickering particles is prepared. Liquid drops of the high-internal-phase emulsion are arranged in a compact and extruded mode, the stability of the emulsion in hot processing is improved due to the existence of an interface eutectic particle layer, raw material composition protection is achieved, and grease oxidation and high-temperature bad product formation in hot processing are reduced. The invention provides a feasible way for constructing the high-internal-phase emulsion with the active eutectic interface layer, and is beneficial to wide application of the high-internal-phase emulsion in the hot-processing food industry.