1531 results about "Organoleptic" patented technology

The invention provides a fresh food quality degradation pre-judgment method and system based on multi-modal dynamic coupling, and aims to solve the problem of prediction lag caused by data isolation and dynamic coupling deficiency in the traditional storage and transportation process. Specifically, sensory layer data, environment layer data and operation layer data are synchronously collected through a multi-source sensor, chromatic aberration quantification, chemical bond feature extraction and spatial chemical fusion processing are carried out on the sensory data, and a quality degradation feature tensor is generated; based on a graph network model and frequency domain analysis, constructing a dynamic coupling parameter set of quality degradation characteristics and environmental parameters; fusing the loading and unloading pulse trajectory tensor, the cold chain stability distribution and the coupling parameter set, and generating a degradation constraint distribution matrix through multivariable weight mapping; and finally, combining acoustic resonance mode coherence analysis and constraint matrix evolution, and outputting a four-stage quality label. According to the method, through multi-dimensional real-time sensing, dynamic coupling modeling and hierarchical management and control, the fresh food storage and transportation loss is remarkably reduced, and the cold chain management efficiency is improved.

The invention discloses a machine vision-based tea leaf segmented heating fixation system and method, and relates to the technical field of tea leaf processing and automatic control. Comprehensive state information such as color, moisture, temperature and three-dimensional stacking thickness of tea leaves is obtained in real time through a multi-mode visual perception module; the central control and processing module carries out fusion processing on the data, dynamically divides a tea processing area into a plurality of micro-areas, and independently carries out self-adaptive precise segmented heating and physical parameter cooperative regulation and control on each micro-area in combination with a machine learning prediction model. And the advanced prediction model can perform continuous learning and self-evolution based on the evaluation result of the final finished product quality, so that the tea fixation quality and uniformity can be remarkably improved, the production efficiency and the automation level are improved, the process adaptability and flexibility to different raw materials and processing requirements are enhanced, and the method is suitable for large-scale popularization and application. And intelligent and traceable process control and continuous optimization oriented to final sensory quality are realized.

A comprehensive and sensuous oral cleaner (10A, 10B, 10C, and 10D) is disclosed to automate and modernize all necessary oral hygiene. The cleaner comprises a power driver (12, 12B, 12C, 12D) that can selectively power-drive a replaceable flosser attachment (13, 14, 15, 17), a replaceable synergistic multi-motion toothbrush attachment (29), and an anti-halitosis attachment (81). The driver also power-drives scent from fragrance sources (68, 24) in the attachments for sensuous ambiance while oral cleaning. The toothbrush attachment is detachably connectable to the power driver for imparting plural motions of a long-bristle toothbrush (77). These actions serve for driving long toothbrush bristles to longitudinally penetrate interdentally for power-brushing interdental contours. In the flosser attachment, a floss span is power-driven in plural motions to efficiently remove plaque as the moving span follows, scrubs, and polishes interdental contours between adjacent teeth. Three embodiments of the flosser attachment use warmed power-driven air to dry the used floss for odor-free storage until replacement of the attachment. Alternatively, two of the flosser attachment embodiments feature an antimicrobial (68) that coats the used floss to inhibit microbial activity. The power-driven anti-halitosis attachment drives a multi-bladed tongue scraper (89, 89B) along with pressurized air to neutralize causal anaerobic tongue bacteria.

The invention discloses hansenula polymorpha with low ethanol yield and high aroma yield and application of hansenula polymorpha, and belongs to the technical field of microorganisms. According to the invention, a strain of high-aroma-yield saccharomycetes, which is hanseniaspora uvarium, is separated from fruits, and the preservation number of the saccharomycetes is CCTCC (China Center for Type Culture Collection) NO: M 20242562. The quality of the low-alcohol yellow peach beverage fermented by the high-aroma-yield strain provided by the invention is improved, and the alcoholic strength after fermentation is well reduced and is only 0.4% vol. Through flavor substance detection before and after fermentation, flavor substances generated by the strain are rich in variety, for example, 90.73 mu g / kg of phenethyl alcohol is newly generated. Sensory evaluation shows that the low-alcohol yellow peach beverage fermented by the strain is outstanding in flower fragrance and fruit fragrance, the richness and the balance degree are improved, it is proved that the overall flavor characteristics of the low-alcohol beverage can be remarkably improved, and more pleasant sensory experience is brought to consumers.

The invention provides a cronobacter malonate strain and application thereof, the strain is preserved in China Center for Type Culture Collection on January 15, 2025, the preservation date is January 15, 2025, and the preservation number is CCTCC M 2025146. The strain has excellent capability of producing 4-vinyl guaiacol, and the yield in a sorghum juice fermentation culture medium is 2.70 + / -0.15 mg / L; meanwhile, the strain can resist ferulic acid and has good capability of converting ferulic acid to generate 4-vinyl guaiacol, and when 0.1% (w / w) of ferulic acid is added into a fermentation culture medium, the content of 4-vinyl guaiacol reaches 2.68 + / -0.04 g / L. The strain is applied to production of Maotai-flavor liquor, the content of 4-ethyl guaiacol in raw liquor reaches 3.20 + / -0.26 mg / L and is remarkably increased by 223.23% (P is smaller than 0.01) compared with the content of 4-ethyl guaiacol without the strain, the Maotai flavor is prominent through sensory evaluation, the flower, fruit and burnt flavor is obvious, and the strain has important significance on improvement of the health quality of the liquor.

The invention provides an enzymolysis preparation method of a milk-derived taste enhancing peptide, which comprises the following steps: carrying out enzymolysis on a liquid dairy product by using flavourzyme and glutaminase, and then carrying out enzyme deactivation to obtain an enzyme-deactivated product; carrying out acidification centrifugation and ultrafiltration on the enzyme-deactivated product, and freeze-drying the separated effluent to obtain freeze-dried powder; and loading the freeze-dried powder, and separating by a glucose gel column. The product disclosed by the invention does not generate bitter taste, and compared with a sample which is not subjected to enzymolysis, the flavor level of an original skimmed milk product is enriched, and the sample subjected to enzymolysis has the mellow taste of caramel and frankincense. The method comprises the following steps: separating milk-derived taste active peptides from milk-derived taste active peptides, predicting delicate flavor, anti-oxidation and anti-inflammatory activity and ACE blood pressure lowering functional activity of separated peptide liquid through a model, performing taste verification on the peptides predicted to have taste activity through Fmoc solid-phase synthesis, and performing sensory verification on the milk-derived taste active peptides LSFD, EDIKQME, IKQMEAE and TEDELQDK after synthesis, so that the milk-derived taste active peptides are obtained for the first time and are subjected to sensory verification.

The invention provides a digital control method and system based on cosmetic production characteristics, and belongs to the technical field of data processing.The method comprises the steps that firstly, a digital twinborn model of cosmetic product characteristics is built, and the model is related to formula data, technological parameters, sensory characteristics and physicochemical indexes of a product; and output sensory characteristics and physicochemical indexes can be predicted according to input formula data and process parameters. Then, order demands at least containing one or more sensory characteristic preferences of product texture, skin feeling and fragrance are obtained; then, one or more recommended production parameter sets are determined based on the recommended production parameter set order requirements and the recommended production parameter set digital twin model, the recommended production parameter sets defining corresponding recipe data, process parameters and sensory characteristics. And finally, controlling production equipment to execute production according to the recommended production parameter set. According to the invention, accurate control from personalized sensory requirements to production parameters is realized.

The invention relates to the technical field of microorganisms, and provides pichia pastoris CMRC 13Y with high protein yield and application of the pichia pastoris CMRC 13Y. The pichia pastoris CMRC 13Y is separated from naturally-fermented dried milk cakes, the classification name of the pichia pastoris CMRC 13Y is Pichia kudriavzevii, and the preservation number of the pichia pastoris CMRC 13Y is CGMCC No.34655. The pichia pastoris CMRC 13Y has high acid resistance, and the growth of the pichia pastoris CMRC 13Y is not obviously influenced along with the reduction of the pH value within the pH value range of 3.0-7.0; a yeast protein product prepared from the strain CMRC 13Y is subjected to sensory flavor determination, has no earthy smell in the aspect of smell, has fragrance, is fine and smooth in mouth feel, and has no unpleasant taste; the strain can achieve high-biomass growth and high-protein expression, has the advantages of being green, environmentally friendly, high in protein yield and the like, can be used for preparing microbial protein related products and is wide in application prospect.

The invention discloses bacillus subtilis MY-01 as well as a microbial preparation and application of the bacillus subtilis MY-01. The strain (preservation number is CCTCC NO: M 20242596) can efficiently degrade cellulose, total sugar and nicotine in tobacco stems and remarkably improve sensory indexes such as aroma quality and aroma amount, and the cellulase activity is greatly improved when the strain and sodium carboxymethyl cellulose act synergistically. The microbial preparation is obtained through the processes of strain activation, fermentation culture and microbial agent preparation, and when the microbial preparation is applied to tobacco stem treatment, the technical breakthrough of reduction of the cellulose content, increase of the filling value and reduction of the tar release amount is achieved through the steps of water content adjustment, preparation spraying, sealed fermentation, low-temperature drying and the like. Compared with a traditional method, the technology has the advantages that the treatment period is greatly shortened, the cost is remarkably reduced, the COD value of wastewater is reduced, the cigarette quality and the production environmental protection property are remarkably improved, and the industrial application prospect is wide.

There is disclosed a modular sensory platform for generating an experience for a guest on the platform located on an event floor of a venue. At least one deck module may each include a frame with a bottom side for mounting to the event floor, a side edge bordering the frame, and a standing surface opposite the bottom for supporting the guest. Lift actuators may be positioned along the side edge or under the deck for changing a distance between the event floor and the standing surface according to a lift signal. One or more sensory stimuli each receivable of a stimulus signal may be mounted to the frame and include at least one of a vibration buzzer, a low-frequency transducer, smoke effects, a heater, a water spritzer, air and scent lines, an air blaster and scent emission, a haptic device, fiber optic lighting, LED lighting, and a fog unit.

This disclosure describes methods for improving umami and meaty flavors of cell-based food products. In particular, the disclosed method includes an amino acid integration method where cultured cells and exogenous amino acids (e.g., glutamic acid and aspartic acid) are combined and heated, resulting in a synergistic improvement of umami flavors. The disclosed method further includes a browning method by which a cell suspension is dehydrated and heated at high temperatures (e.g., greater than 140C) to induce non-enzymatic browning and caramelization reactions in the cell suspension. The cell-based flavoring product can be combined with a food product as a flavor, aroma, and color enhancer. The disclosed methods may use one or both of the amino acid integration method and the browning method to improve organoleptic properties of cell-based food products.

The invention belongs to the technical field of intelligent food manufacturing, and particularly discloses a multi-modal data fused marinated product flavor directional design method and system. S1, constructing an auxiliary material database; s2, mining internal associations of components in the high-quality auxiliary materials by adopting an Apriori algorithm; s3, evaluating the sensory flavor of the marinated product to obtain a product index data set; s4, establishing a multivariate mapping model between the auxiliary material parameters and the sensory quality on the basis of a Python library of Statsmodels; s5, establishing a user score matrix in combination with consumption preference; and S6, optimizing the auxiliary material component model by using a genetic algorithm, and solving by combining the multivariate mapping model obtained in the S4 and the sensory weight obtained in the S5 to obtain the auxiliary material component with the optimal quality. By adopting the multi-modal data fused marinated product flavor directional design method and system disclosed by the invention, the problems of sensory flavor quality consistency control limitation and auxiliary material optimization intelligent management design management of traditional sauce marinated poultry meat are solved, and intelligent control between auxiliary material and flavor sensory is realized.

The invention discloses a preparation method of gelatinized euphausia superba oil microcapsules, which comprises the following steps: selecting glycerol laurate as an emulsifier, mixing and stirring the glycerol laurate and euphausia superba oil, standing to obtain oleogel, mixing the oleogel as a core material with a wall material consisting of a mixture of concentrated milk protein, whey powder and corn syrup to prepare an emulsion, and preparing the gelatinized euphausia superba oil microcapsules. And preparing the gelatinized euphausia superba oil microcapsule by adopting a spray drying method. The gelatinized microcapsule prepared by the method disclosed by the invention is relatively uniform in distribution, relatively smooth in capsule body surface and relatively complete in capsule wall, and the euphausia superba oil can be well embedded by a wall material to present a one-capsule multi-core structure. The gelated euphausia superba oil microcapsule has good compactness, can effectively mask the bad smell of the euphausia superba oil, and improves the sensory performance of the euphausia superba oil.

The invention discloses a multi-modal fusion-based roast chicken eating quality grading intelligent judgment method, which comprises the following steps of: performing matrix setting on a roasting process, preparing roast chickens with different quality grades, evaluating sensory attributes and overall scores of the roast chickens, and quantifying different modal data characteristics by adopting multiple quality detection methods. By constructing a process-sensory-multi-modal feature full-link database and combining a random forest for determining optimization and an XGBoost interpretable machine learning model, accurate grading and intelligent prediction of the roast chicken eating quality are realized, and the core problems of high subjectivity, poor single-modal generalization ability, data islands and the like of a traditional method are solved. Quality accurate grading prediction and digital traceability from processing to finished products are realized, and data support is provided for process optimization and market positioning prediction. The method has remarkable practical application value in the aspects of product comprehensive grade prediction and data management, and has prediction potential suitable for multiple scenes.

The invention relates to a bioactive polypeptide GIVVVPGSGF as well as a preparation method and application thereof. The bioactive polypeptide GIVVVPGSGF provided by the invention has bitter taste, the crystal of the bioactive polypeptide GIVVVPGSGF is powdery, and the bioactive polypeptide GIVVVPGSGF can be combined with a bitter taste receptor TAS2R14. The bioactive polypeptide can be used as a bitter additive and an additive for foods and beverages, and the beverages comprise alcoholic beverages and non-alcoholic beverages. The bioactive peptide GIVVVPGSGF provided by the invention is a small-molecular-weight peptide screened from yellow wine, sensory evaluation and electronic tongue results show that the extracted bitter peptide has good bitter taste and richness, on one hand, the bioactive peptide GIVVVPGSGF has high bitter taste strength, can properly improve the bitter taste of wine, and may increase the flavor quality under certain conditions; on the other hand, the bitter peptide GIVVVPGSGF in the yellow rice wine is properly removed, so that the evaluation experience of the yellow rice wine can be improved.

A continuous tumbler, comprising a rotation driving mechanism, a lifting driving mechanism, a rack, a bottom frame and a drum, wherein the drum is mounted on the inner side of the rack; the rack is mounted above the bottom frame; the lifting driving mechanism is fixedly connected to the bottom frame; one side of the rack is fixedly connected to a lifting rod of the lifting driving mechanism, and the other side of the rack is rotatably connected to the bottom frame; and the rotation driving mechanism is connected to the drum and is used for driving the drum to rotate about its own axis. The tumbler can achieve continuous and automatic feeding and discharging, a meat product is in a continuous tumbling state during the process from entering the drum to leaving the drum, continuous tumbling can accelerate the softening of the tissue structure, increase the absorption rate of a pickling solution, and shorten the pickling time, continuous tumbling is more conducive to improving the pickling efficiency, and a product has a better sensory quality and flavor.

The invention belongs to the technical field of food flavor engineering, and discloses a Maotai-flavor Baijiu flavor composite essence based on a non-volatile substance release promoting effect, and the composite essence is composed of a volatile aroma substance, a non-volatile organic acid and an amino acid. Aiming at the technical bottlenecks of rapid attenuation of aroma intensity of volatile components and single flavor dimension in the existing Maotai-flavor Baijiu flavor compound essence blending technology, the invention creatively constructs a molecular synergistic system of volatile and non-volatile flavor components. By adding non-volatile substances, the effect of enhancing the flavor of the Maotai-flavor Baijiu flavor composite essence is achieved. The technology not only completely reproduces the flavor structure of the traditional solid-state fermented Maotai-flavor liquor, but also endows the compound liquor and flavor foods (such as Maotai-flavor baked products, compound seasonings and non-alcohol ready-to-drink beverages) with a continuous and stable aroma releasing characteristic, and provides a molecular-level regulation and control scheme for upgrading the sensory quality of liquor flavor standardization and food industrial production.

The invention relates to a food sensory evaluation method and device based on an attention mechanism, equipment and a medium. The method comprises the following steps: acquiring sensory information such as vision, smell, taste and touch of a food sample through multi-modal data acquisition equipment, and performing standardization processing to obtain a sensory feature matrix; generating a sensory feature vector set by using a pre-established multi-modal feature extraction model; modeling each sensory dimension relationship by means of an attention layer in a deep learning network, and calculating to obtain an attention weight of each sensory feature; and performing weighted combination on the sensory feature vector set based on the weight to generate a comprehensive sensory feature basic representation. According to the method, the association among the multi-modal sensory characteristics is effectively modeled through an attention mechanism, and a scientific and efficient solution is provided for food sensory evaluation.

The invention belongs to the technical field of Chinese wolfberry processing, and particularly relates to a production method of fresh-locked Chinese wolfberry rich in high-value active ingredients and the fresh-locked Chinese wolfberry. According to the method, the Chinese wolfberry fruits are pretreated before vacuum drying, namely preheating is carried out, high-temperature treatment on the fresh Chinese wolfberry fruits is rapidly realized, and the influence of stress reaction and long-time heating in later drying on functional active ingredients of the Chinese wolfberry fruits is prevented by combining medium and short infrared waves and a short-time high-temperature process. The sensory quality (such as color value and meat texture) of the Chinese wolfberry is kept at a higher level, the functional active ingredients of the Chinese wolfberry are protected, and the loss of nutritional ingredients is reduced. And the fresh-locked Chinese wolfberry fruits prepared by the process disclosed by the invention are stable in quality and have good reproducibility.

The utility model discloses an aerosol generating product and an aerosol generating system. In the aerosol generating product, a filtering section is located at the downstream end of the aerosol generating product, a sealing section is located at the upstream end of the aerosol generating product, and a fuming section is located between the filtering section and the sealing section; the fuming section comprises a first aerosol generating substrate, and the first aerosol generating substrate is used for generating aerosol; the sealing section comprises a first breathable wrapping part and a first flavoring matrix combined with the first breathable wrapping part, the first flavoring matrix is used for receiving heat conducted by the first aerosol generating matrix to generate a first flavoring substance, and the first flavoring substance is suitable for increasing the concentration and / or fragrance of aerosol. In the aerosol generating product, the first flavoring substrate in the sealing section is used for generating the first flavoring substance, and the first flavoring substance is suitable for increasing the concentration and / or fragrance of aerosol generated by the first aerosol generating substrate, so that the sensory quality of the aerosol generating product can be effectively improved.

The invention provides a method for preparing low-purine beer based on high-energy fluid mill equipment, and relates to the field of beer. Comprising the following steps: preparing clarified wort, and pumping the clarified wort into a high-energy fluid mill for treatment to obtain treated wort; the treated wort is subjected to flavor treatment and fermentation treatment, and the low-purine beer is obtained. The method is mainly based on a high-density energy input physical method, purine combined in nucleic acid in wort can be effectively released and is converted into a free state, the utilization rate of purine is increased through fermentation proliferation of yeast, and the purpose of reducing the purine content in a beer product is achieved. The production process flow is simple, the purine reduction effect is obvious, and the prepared beer is excellent in sense, rich in taste level, suitable for industrial production and wide in application prospect.

The invention relates to the field of food with dysphagia, in particular to a method for constructing a swallowing characteristic evaluation model of food with dysphagia. Comprising the following steps: firstly, determining swallowing characteristic indexes such as oral transfer time, epiglottis time, tensile length, oropharyngeal residual quantity, swallowing grade, residual volume of needle tubing, sensory swallowing evaluation score and the like of food with dysphagia; the physical property indexes such as yield stress, consistency coefficient, flow index, zero shear viscosity, apparent viscosity, friction coefficient, density and surface tension in rheological properties are subjected to correlation analysis on the swallowing property indexes and the physical property indexes, and then multiple linear regression analysis is carried out; according to the method, a physical characteristic index-based swallowing characteristic evaluation model is established, a predicted value obtained by the evaluation model is compared with a measured value for verification, and the model has very high fitting precision and can better describe the swallowing characteristics of food with dysphagia.

The invention relates to the technical field of food, in particular to yoghourt with high casein content and a preparation method of the yoghourt. The preparation method of the yoghourt provided by the invention comprises the following steps: mixing raw milk, a membrane separation casein concentrated solution and inorganic salt; carrying out hydrodynamic cavitation treatment on the mixed raw material solution, then inoculating a leavening agent for fermentation, and when the fermentation is carried out to a certain pH value, applying ultrasonic treatment while the fermentation is carried out. The high-casein-content yoghurt prepared by the method provided by the invention has proper viscosity, hardness and cohesiveness, smooth and stable texture, better water binding capacity, lower whey precipitation rate, better stability and excellent sensory evaluation performance such as taste, smell and the like. The yoghourt provided by the invention has the characteristics of high protein content and high casein content, has the characteristics of natural low fat, high calcium and strong satiety due to the high casein content, and can better meet the requirements of people with body building, fat reducing and calcium supplementing.

The invention discloses microcapsule powder for covering the oil smell of euphausia superba oil and a preparation method of the microcapsule powder, and belongs to the field of euphausia superba oil processing. The microcapsule powder is composed of 50-75% of OSA starch, 10-30% of euphausia superba oil, 3-20% of sodium alginate, 1-10% of succinic acid and 0.5-5% of calcium hydrophosphate, during preparation, the OSA starch is gelatinized and then sheared and homogenized with the euphausia superba oil to obtain a miniemulsion, the succinic acid, the sodium alginate and the calcium hydrophosphate are prepared into a mixed solution, the mixed solution is mixed with the miniemulsion in proportion, and spray drying is performed to obtain a finished product. An OSA starch-sodium alginate double-wall material system is adopted, a compact cross-linked layer is formed through pH response, peculiar smell substances such as trimethylamine can be completely masked, the astaxanthin retention rate is up to 95.14%, the embedding rate reaches 89.48%, krill oil oxidation is effectively inhibited, krill oil is converted into powder, the stability and the sensory property are improved, application of krill oil in the food field is widened, the technology is simple, and the method is suitable for industrial production. The method is suitable for industrial production.

The invention discloses a Maotai-flavor vinasse fermentation product as well as a preparation method and application thereof, relates to the technical field of biology, and is used for solving at least one of the problems that the Maotai-flavor vinasse is difficult to be used in the field of cosmetics due to the fact that a leaching solution of the existing Maotai-flavor vinasse is dark in color and the Maotai-flavor vinasse is heavy in smell, and sensory experience is affected. According to the method, lactobacillus plantarum X028 and / or lactobacillus paracasei X016 are / is adopted to ferment the Maotai-flavor vinasse, the obtained initial fermentation mixed solution is subjected to the steps of centrifugation, filtration, decoloration, sterilization and the like, and the final Maotai-flavor vinasse fermentation product is obtained. The application of the Maotai-flavor vinasse in the field of cosmetics can be realized.

The invention belongs to the technical field of food packaging materials, and particularly relates to a preparation method and application of a chitosan-gelatin-tea polyphenol composite preservative film. The invention discloses a chitosan / gelatin / tea polyphenol composite membrane which is prepared by taking chitosan and gelatin as matrixes and tea polyphenol as an active additive through a film casting method. When the addition amount of the tea polyphenol is 1.5%, the comprehensive performance of the composite film is optimal, the ultraviolet light transmittance is as low as 0.113%, and the antibacterial rates on escherichia coli and staphylococcus aureus respectively reach 73.34% and 99.78%. When the strawberry preservative is applied to strawberry preservation, the mass loss rate is only 15.27% after 11 days, the sensory quality is well kept, and the shelf life is prolonged by 4 days. The composite film has excellent antibacterial and fresh-keeping performance, the raw materials are natural and degradable, and the composite film has wide application prospects in the field of fruit and vegetable fresh-keeping.

The invention discloses a chicken myoblast and chicken fat precursor cell co-culture synchronous differentiation method and application thereof, and belongs to the technical field of animal cell co-culture and differentiation. The method comprises the following steps: respectively carrying out in-vitro multiplication culture on chicken myoblasts and chicken fat precursor cells, carrying out mixed co-culture, inducing for at most two days by adopting horse serum with the volume percent of 0.5-2%, carrying out pre-differentiation, and continuously carrying out induced differentiation culture for at most one day by using an induced adipogenesis culture medium. According to the synchronous differentiation method for co-culture of the chicken myoblasts and the chicken fat precursor cells, a cell co-culture system is constructed, time sequence induced differentiation is achieved, and a final product with fat droplets distributed in the gaps of muscle bundles (the average distance is 20-50 microns) and capable of recarving natural chicken intermuscular fat textures is obtained. According to the method, the differentiation period is shortened to be within 3 days from 21 days (the efficiency is improved by 600%); the induction cost is reduced by 42.7%; the final product breaks through the sensory acceptance barrier through bionic structure recarving.

The invention discloses a preparation method and application of a tobacco source aroma raw material rich in micromolecular aroma components, and the preparation method comprises the following steps: crushing and sieving tobacco leaves, adopting a 40% ethanol solution as a solvent, and carrying out long-time extraction and vacuum concentration under proper conditions to prepare a tobacco extract with set baume degree; the method comprises the following steps: unfreezing, activating and culturing a Wickerham LY13 strain to obtain a high-activity bacterial solution; inoculating the bacterial liquid into the tobacco extract, fermenting under a controlled condition, and enhancing the aroma components in a biotransformation manner; after fermentation is completed, fragrance components in different molecular weight ranges are finely separated out through a high-temperature sterilization and multi-stage membrane separation technology; the four groups of separated permeate liquid are used as the tobacco source flavor raw materials to be added into cigarettes, sensory evaluation is carried out, and the result shows that after the tobacco source flavor raw materials prepared through the method are applied to the cigarettes, the sensory quality of the cigarettes can be remarkably improved, and the effects of coordinating the tobacco flavor, increasing the smoke concentration, improving the aftertaste and the like are achieved.

The invention relates to the field of konjak food, provides konjak gel food as well as a preparation method and application thereof, and aims to solve the problems of poor stability, insufficient brittleness and poor antibacterial property of existing konjak gel food. According to the gel food, phosphorylated konjac glucomannan serves as a main body, chitosan / microcrystalline cellulose composite filler, carrageenan, sodium alginate, calcium salt, citrate and other auxiliary materials are added, a multi-cross-linked network structure is constructed through the synergistic effect of multiple components, and the stability and mechanical performance of gel are remarkably enhanced. In the preparation process, a temperature gradient control strategy is adopted, and ordered construction and layer-by-layer curing of a gel network are achieved. The obtained product has high gel strength, excellent brittleness, low bleeding rate and excellent antibacterial performance, can be widely applied to functional food simulating the mouth feel of animal cartilage, and has good storage stability and sensory quality.

The invention relates to the technical field of food processing, in particular to 3D printing flaxseed gum fish-source protein gel adaptive to elderly swallowing and bionic digestion response as well as a preparation method and application of the 3D printing flaxseed gum fish-source protein gel. According to the present invention, by constructing the lycopene-loaded flaxseed gum-myofibrillar protein composite gel system, the multi-scale structure regulation and the lycopene precise delivery are achieved, and the function adaptation mechanism of the lycopene in the 3D printing swallowing food is systematically clarified; the invention focuses on a molecular mechanism that flaxseed gum molecule acting force rearrangement drives myofibrillar protein secondary structure transformation, and combines rheological recovery characteristics of LFG gel under a dynamic shearing condition and a cross-scale regulation effect of swallowing kinetics, and further discloses a lycopene release behavior of the LFG gel in a process of simulating dynamic digestion of old people. From the synergetic perspective of molecular interaction, rheological response and digestive behavior regulation, reference is provided for the development of elderly special dietary food with swallowing suitability, accurate nutrition delivery and sensory palatability.