8 results about "Salt reduction" patented technology

This application discloses a desalination system and method for kitchen waste. The system includes a filter press chamber, a feeding chamber, a washing chamber, an oil-water buffer tank, and a solid material silo connected in sequence. The filter press chamber is equipped with a cross-shaped rotating filter plate and a filter press pusher cylinder to achieve preliminary desalination of kitchen waste through filter pressing. The feeding chamber transports the solid material after filter pressing to the washing chamber through a feeding mechanism. The spray pipes and circulating pump in the washing chamber form a hot water circulating spray system. The oil-water mixture at the bottom of the washing chamber enters the oil-water buffer tank through an overflow hole, and the oil and water are automatically separated by a capacitive oil level sensor and an electrically controlled valve. The receiving screen sends the desalinated solid material into the solid material silo. By adopting the above solution, this invention can solve the technical problems of low salt removal efficiency and waste of resources, difficulty in separating oil and water layers that easily leads to secondary pollution, low degree of process automation resulting in cumbersome and unstable operation, low equipment integration and poor compatibility with existing production lines of livestock and poultry manure treatment enterprises in the current pretreatment of kitchen waste.

The application provides a mung bean protein salty taste enhancing peptide, a screening and preparation method and application. The method comprises the following steps: step 1, carrying out step-by-step enzymolysis on mung bean protein by using alkaline protease and flavor protease, carrying out ultrafiltration grading, and screening an initial extract of the salty taste enhancing peptide by using an electronic tongue; step 2, further identifying polypeptide sequences by using LC-MS / MS; and step 3, screening polypeptides with strong interaction capability with salty taste receptors TMC4 and ENaC by combining biological activity prediction, target active fragment screening, safety and physicochemical property evaluation and molecular docking analysis. The salty taste enhancing peptide of the mung bean protein obtained by screening comprises polypeptides represented by RPFF, APDLRGY, WDDIGGL, FDGF and AEFF, and contains RP, RG, DD, DGF and FF characteristic peptide segments, respectively. The polypeptides are synthesized by using a solid phase, and the salty taste enhancing effect of the polypeptides is verified by using an electronic tongue. When 0.03% of the above synthesized polypeptides are added to a 0.4% NaCl solution, the salty taste enhancing rates are 90%, 62%, 34%, 52% and 42%, respectively. The polypeptides can significantly enhance salty taste perception of a solution under low-salt conditions, and achieve the effect of salt reduction without taste reduction.

This invention belongs to the field of oil and salt reduction technology in food processing, and discloses a Pickering emulsion with dual oral pH and enzyme responses, its preparation, and its application in oil and salt reduction. The Pickering emulsion comprises an outer aqueous phase, an oil phase, and an inner aqueous phase, homogenized by high-speed shearing. The outer aqueous phase is an aqueous solution containing 0%-5% sodium chloride and 2%-5% oxidized starch-gelatin nanoparticles; the oil phase is a mixture of edible oil and polyglycerol ricinoleic acid ester; and the inner aqueous phase is a sodium chloride aqueous solution with a mass fraction of 2%-10%. The emulsion constructed by this invention can release 90%-94% of sodium ions in the oral cavity. When added to sauces, it can reduce the amount of sodium chloride added by 20% while maintaining the perception of saltiness. Furthermore, while "reducing salt without reducing saltiness," it also has good oral lubrication properties and can replace 14.7%-20% of the added oil, showing good application prospects in reducing oil in food seasoning sauces.

The present application relates to the technical field of PGPR compound microbial agent, in particular to a preparation equipment of acid-regulating, salt-reducing and heavy-crop-resisting PGPR compound microbial agent, which comprises a microbial agent preparation equipment group composed of a hierarchical synergistic propagation module, a biological culture medium preparation module, a dynamic fermentation module, a vacuum freeze spray drying module and a control and conveying module. The preparation equipment and process of the acid-regulating, salt-reducing and heavy-crop-resisting PGPR compound microbial agent can separate three independent microbial chambers by sterile isolation plates, can realize the synchronous and efficient propagation of multiple strains according to the differentiated needs of nitrogen-fixing bacteria, phosphorus and potassium solubilizing bacteria and heavy-crop-resisting actinomycetes, and can improve the strain concentration and the activity after fusion. The three-stage temperature regulation, dissolved oxygen and stirring rate are used in combination with low-frequency ultrasonic activation of heavy-crop-resisting active ingredients to synergistically enhance the acid-regulating, salt-reducing and heavy-crop-resisting effect. The medium formula and the proportion of functional carriers are dynamically adjusted according to the salinity and pH value of the target soil to adapt to the saline-alkali heavy-crop-improving needs of different regions and different crops.

A spray-dried low-sodium salt composition is provided comprising a plurality of microspheres, wherein the microspheres are composed of sodium chloride, a salt modulator, and a matrix polymer, and wherein the microspheres have an average particle size of less than 30 microns and have the sodium chloride distributed on the surface thereof.

This invention belongs to the field of food processing technology, specifically relating to a highly gelatinous, low-sodium fish paste gel and its processing method. The processing method includes the following steps: fish preparation, two-stage deodorization treatment, synergistic salt reduction regulation using sodium citrate and disodium inosinate, three-dimensional network construction combined with pulsed electric field treatment, and two-stage heating gelation. The beneficial effects of this invention are: the processing method of the highly gelatinous, low-sodium fish paste gel of this invention integrates three major technical modules: two-stage biochemical-polyphenol coupling deodorization, synergistic salt reduction using citrate and disodium inosinate, and combined enhancement using porous polysaccharides, nanocrystals, and pulsed electric fields, constructing a complete fish paste processing technology solution. This solution significantly reduces the amount of salt used (1.0-1.5%) while effectively removing the fishy smell of the raw material and greatly improving the strength and water-holding capacity of the fish paste gel, achieving a synergistic unity of salt reduction, deodorization, and quality enhancement.

The application provides a kind of pressure infiltration salt-reducing fresh-keeping device for pickled vegetable processing, comprising a cylindrical installation shell, a liquid inlet guide cylinder, a pressure regulating pump and a sealing gate are arranged on the shell, a plurality of combined guide cylinders and a rotating sleeve ring-shaped loading disc are installed in series inside.The combined guide cylinder is evenly distributed with spray head in the circumferential direction;The ring-shaped loading disc is provided with a gas-induced adjustment module composed of a deflection air cylinder, an inflatable air bag and a turning protrusion, and the initial angle of the turning protrusion is adjustable.The pressure inside the shell is periodically changed by the pressure regulating pump, so that the pickled vegetables are repeatedly squeezed and expanded without contact, forcing out high-salt juice;At the same time, the spray head sprays pickling liquid or water, realizing deep spraying and juice replacement, so that the saltiness and taste are uniform.The turning protrusion is periodically deflected by the change of air pressure, and the material is continuously turned to avoid adhesion, the disc surface drainage groove timely drains away the liquid, and eliminates the dead angle.When cleaning, spray clean water, and waste water is discharged through the liquid collection half-ring cover and the liquid discharge pipeline.The application can realize uniform salt reduction and preservation without damaging the food.

The utility model relates to the technical field of soy sauce processing, specifically relates to a soy sauce salt reduction concentration sterilization device. A soy sauce salt reduction concentration sterilization device of the present application, including soy sauce raw material jar, receiving liquid jar, soy sauce storage jar, the salt removal subassembly, forward osmosis concentration subassembly are connected between the soy sauce raw material jar, receiving liquid jar, the forward osmosis concentration subassembly output end is linked with the soy sauce raw material jar, receiving liquid jar feed end intercommunication respectively, the discharge port of soy sauce raw material jar is connected with the sterilization filter subassembly, and the soy sauce after the salt removal subassembly, forward osmosis concentration subassembly processing is discharged to the soy sauce storage jar in the discharge port of sterilization filter subassembly, realizes the pure physical chemical treatment of soy sauce salt reduction amount, soy sauce concentration, sterilization, thereby effectively promotes the quality of soy sauce, avoids the secondary pollution of soy sauce.