195 results about "Staple food" patented technology

The invention provides a double-layer heat preservation cabinet control method and system and electronic equipment. The control method comprises the steps that type information of target food in each layer of heat preservation cabinet is obtained; the type information comprises fresh fruits and vegetables, cooked wheaten food staple food, meat, soup and porridge, bean products and baked pastries; determining target temperature and target humidity corresponding to the target food according to the type information of the target food; the current temperature of each layer of heat preservation cabinet is obtained in real time, and the temperature of each layer of heat preservation cabinet is adjusted in real time according to the current temperature and the target temperature; the current humidity of each layer of heat preservation cabinet is obtained in real time, and the humidity of each layer of heat preservation cabinet is adjusted in real time according to the current humidity and the target humidity. According to the control method and system provided by the invention, the freshness of the food is effectively improved.

The invention provides noodles with a low glycemic index (GI) and a preparation method thereof, and relates to the technical field of food processing. The low-GI noodles provided by the invention are prepared from the following raw materials in parts by mass: 5-10 parts of kale powder, 8-14 parts of bean dreg and wheat bran powder, 75-85 parts of flour and other auxiliary materials, and the bean dreg and wheat bran powder is prepared by mixing a yeast strain in a laboratory with dry bean dregs and dry wheat bran (in a mass ratio of 1: 1), fermenting and then carrying out superfine grinding. The noodles provided by the invention are low-glycemic-index food, have the advantages of low sugar, low fat, low salt, high fiber, moderate hardness, good elasticity and uniform tissue structure, are simple and convenient in processing method and high in product stability, are suitable for serving as staple food to be applied to diet management of diabetes and obesity, are beneficial to improving the blood sugar level of related people, and are suitable for being eaten by people with diabetes and obesity. The overall health condition of citizens is improved.

The invention provides a method for preparing a coarse cereal fermented staple food based on an enzyme-bacterium synergistic effect, belongs to the technical field of coarse cereal staple food processing, and aims to solve the problems that the existing coarse cereal staple food is high in hardness, rough in taste, obvious in oral adhesion feeling, loose in structure and poor in flavor coordination in a cold state. The preparation method comprises the following steps: pretreating raw materials, preparing dough through cooperation of bacteria and enzymes, and fermenting and steaming, wherein the raw materials comprise lactic acid esterification modified inulin, enzyme microcapsules, coated enzymes, calcium carbonate-starch composite sustained-release microspheres and the like. The preparation method provided by the invention can effectively improve the cold-state comprehensive quality of the coarse cereal staple food, maintain low cold-state hardness, roughness and adhesive force, reduce the residue falling rate, ensure pure flavor and no beany flavor, stabilize the calcium dissolution rate, adapt to non-heating eating scenes such as daily room temperature and low temperature in winter, and realize the consideration of cold-state quality and nutrient enrichment.

The invention relates to the technical field of food processing, in particular to a method for fully utilizing potato raw materials and a product prepared by the method. The potato probiotic fermented beverage and the potato vinegar product provided by the invention are rich in potato flavor, rich in short-chain fatty acid, soluble protein, small-molecule active peptide and the like, and have potential effects of resisting oxidation, diminishing inflammation, enhancing the immunity of the organism, regulating blood pressure and the like; the potato high-fiber nutrition powder is rich in dietary fiber and can be widely applied to processing of staple food and snack food. In addition, through continuous production of the potato probiotic fermented beverage / vinegar and the high-fiber nutrition powder, full utilization of potato raw materials can be realized.

The utility model discloses a self-heating food packaging box, which belongs to the technical field of self-heating packaging boxes and comprises a bowl body, a bowl cover is movably arranged at the top of the bowl body, a staple food box positioned under the bowl cover is arranged in the bowl body, and a heating mechanism positioned under the staple food box is arranged at the bottom in the bowl body. Four groups of independent spaces for storing auxiliary materials, staple food, a heating agent and a water source bag are arranged on the self-heating food box, four groups of tearing films are adopted to seal the four groups of spaces, four groups of drawing ropes are fixedly connected to the outer wall of the easy-to-tear film, the free ends of the drawing ropes are converged and connected to a drawing block, the drawing block is arranged on the outer wall of the food box, and the self-heating food box is convenient to use. A user can drive the four groups of easy-to-tear films to be opened and drawn out of the meal box at a time through the drawing block, auxiliary materials and staple food are combined together, a water source makes contact with a heat generating agent to generate heat, heating of self-heating food can be completed through one action, and the dining experience and the dining efficiency are improved.

The invention discloses low-digestibility animal protein-wheat flour composite noodles and a preparation method thereof, and belongs to the technical field of food processing. Wheat flour and exogenous animal protein are used as main raw materials, whey protein isolate, silkworm pupa protein, egg white protein and fish protein are selected, and the addition amount is 15% of the mass of the wheat flour. Through multi-index comprehensive screening, the silkworm pupa protein and whey protein isolate have better market development potential. By utilizing the synergistic effect of the exogenous animal protein and the wheat starch, the content of fast digestible starch (RDS) of the noodles can be remarkably reduced, the ratio of slow digestible starch (SDS) to resistant starch (RS) is increased, and the GI value of the noodles is lower than 70; meanwhile, cooking and texture characteristics are optimized, the cooking loss rate is smaller than or equal to 8%, and the breaking rate is smaller than or equal to 0.3%. The noodles have the characteristics of low glycemic content and high-quality eating taste, are balanced in nutrition, are suitable for diabetics to eat, can also be used as daily staple food of healthy people, and are simple and convenient in preparation process, easy to industrially produce and wide in market application prospect.

A pet feeder includes a main food tank, and a food conveyer including a food storage member and a driving assembly; the food conveyer has a food inlet communicating with the main food tank and a food outlet communicating with outside; the food storage member has an opening; pet foods in the main food tank enter the food storage member through the food inlet and the opening of the food storage member sequentially; when the driving assembly drives the food storage member to move from lower position to higher position, pet foods in the food storage member fall to outside through the food outlet. The driving assembly and food storage member carry pet foods in the main food tank from lower position to higher position and convey to outside through the food outlet for pets to eat, solving problem of low feeding position is inconvenient for pets to eat.

The present invention provides a pre-cooking device for sprouted whole grains, a sprouting device and a processing method thereof, comprising a draining mechanism, a packaging mechanism and a high-temperature and high-pressure sterilizing mechanism which are sequentially arranged along the direction of a processing process for the sprouted whole grains; the draining mechanism drains surface moisture of the sprouted whole grains before packaging; the packaging mechanism packs the drained sprouted whole grains into a plurality of packaging bags; and the high-temperature and high-pressure sterilizing mechanism performs high-temperature and high-pressure pre-cooking and sterilization treatments on the sprouted whole grains packaged in the packaging bags. On the one hand, moisture is locked in the sealed package, and water molecules move violently at high temperature, cortical fibers become loose, and internal starch is fully gelatinized. When steamed as a staple food, the grains have a softer taste and better steaming properties. On the other hand, all microorganisms in the packaging bags are killed by the action of high temperature and high pressure, thereby effectively extending the shelf life of the sprouted whole grains.

The invention discloses fine dried noodles with a low glycemic index and a preparation method of the fine dried noodles. The fine dried noodles are prepared from the following production raw materials: high-amylose corn starch subjected to alkaline hydrothermal modification and a composite structure base material, the composite structure base material is formed by compounding highland barley flour, vital gluten and wheat flour. The preparation method comprises the following steps: premixing the vital gluten and the wheat flour, and adding water for the first time to prepare a mixture 1; premixing modified starch and coarse cereal powder, and then adding water for the second time to prepare a mixture 2; and mixing the two mixtures, stirring, fermenting, rolling, cutting into strips, and drying. The invention has the following advantages: 1) through the synergistic effect of the high-amylose corn starch hydrothermally modified by the alkaline method and the composite structure base material with a specific ratio, the prepared fine dried noodles have significantly reduced glycemic index; the method has the advantages of low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index, low glycemic index and good glycemic index.

This invention provides a method for predicting staple food costs and related hardware, comprising: performing the following steps on any target staple food: acquiring cost data corresponding to multiple cost data items of the target staple food in different statistical periods; for any statistical period other than the baseline statistical period, determining at least one change characterization data corresponding to any cost data item; the change characterization data includes at least one of year-on-year data and month-on-month data; for any statistical period other than the baseline statistical period, determining a comprehensive evaluation index corresponding to the statistical period based on each change characterization data of each cost data item and the influence weight corresponding to each change characterization data; and determining the predicted cost of the target staple food in future statistical periods based on the comprehensive evaluation index corresponding to each statistical period and the cost data corresponding to each cost data item in at least some statistical periods.

The utility model discloses a built-in double-layer lunch box and relates to the technical field of lunch boxes. The lunch box comprises a lunch box body, second springs are installed on the inner walls of the two sides of the lunch box body, a first supporting frame and a second supporting frame are connected into the lunch box body, a first spring is connected between the first supporting frame and the lunch box body, and a first containing box and a second containing box are placed on the top of the first supporting frame and the top of the second supporting frame respectively. The top of the meal box body is connected with a box cover through a lock catch. According to the meal box, the first containing box and the two second containing boxes are arranged, the first containing box is used for containing staple food, the two second containing boxes are used for containing dishes, and therefore the containing capacity of the meal box is increased, the meal box can contain more meals, meanwhile, the first meal box body and the second meal box body are used for containing the meals respectively, and the meal box is convenient to use. Therefore, the food is prevented from being mixed together in the transportation process to affect the appetite during later eating.

The invention provides high-protein and low-breakage soybean fine dried noodles and a preparation method thereof, and belongs to the field of food processing. The fine dried noodles comprise the following raw materials in parts by mass: 48-50 parts of soybean meal, 42-44 parts of high gluten flour, 5-8 parts of egg white powder, 1-2 parts of edible salt, 0.01-0.02 part of tea polyphenol, 0.01-0.02 part of a rosemary extract and 30-36 parts of water (based on the total formula mass). Aiming at the problems of low soybean meal addition, low protein, high breaking rate, heavy beany flavor and easy grease oxidation of the traditional soybean fine dried noodles, industrial production of the high-protein fine dried noodles with the soybean meal content of 48-50% is realized through innovative raw material proportioning and process optimization, and meanwhile, excellent texture and eating quality of the product are ensured; the high-protein staple food has the advantages of remarkably improving the protein content and nutrition balance, effectively reducing the breaking rate, inhibiting the beany flavor, endowing natural bean fragrance, delaying grease oxidation, prolonging the shelf life and the like, the industrial production way of the high-protein staple food is widened, and the requirements of consumers for healthy, convenient and delicious staple food are met.

The invention discloses an intelligent interactive pet feeder, which belongs to the technical field of pet supplies and comprises a shell, a food bowl is arranged at the bottom of the front of the shell, a first grain storage bin is arranged in the shell, a grain outlet plate is arranged in front of the first grain storage bin, the first grain storage bin is communicated with a grain outlet through a grain outlet slide way, and the grain outlet is located above the food bowl. An image acquisition device is arranged above the grain outlet, a cover plate is arranged on the shell at the top of the grain outlet slide way, a projection assembly is arranged on one side of the grain outlet slide way, a mounting groove is formed behind the first grain storage bin, and a control system, a loudspeaker and a power supply assembly are arranged in the mounting groove. According to the intelligent interactive pet feeder, the first grain storage bin and the second grain storage bin are arranged to store pet staple food and pet snacks respectively, so that function separation is achieved, and tainting by odor is avoided; the projection assembly is arranged to interact with the pet; a grain outlet plate is arranged to prevent grains at the bottom of the first grain storage bin from entering a grain outlet slideway; and the charging wire and the storage battery can be used during power failure.

The invention discloses a coarse cereal staple food fermentation quality online monitoring method and system based on an electronic nose, relates to the technical field of food fermentation monitoring, and discloses the coarse cereal staple food fermentation quality online monitoring method and system based on the electronic nose. An original gas response signal of an electronic nose sensor array is obtained and preprocessed to generate standardized gas response data, a dominant metabolic pathway and contribution weight thereof are matched based on the data, a current fermentation stage is diagnosed and final quality is predicted, and a regulation and control instruction is generated by comparing with a standard template to regulate fermentation parameters. A dominant metabolic pathway in the fermentation process can be monitored in real time, accurate stage diagnosis and quality prediction are realized, the fermentation process is regulated in time, and the fermentation quality stability and the production efficiency are improved.

The utility model discloses nutrition matching tableware with a quantitative matching function, which belongs to the technical field of tableware processing and comprises a meal box, a box cover is hinged to the top surface of the meal box through a hinge, the meal box and the box cover are clamped through a lock catch, and an adjusting structure for quantitative matching is movably mounted in the meal box. The dinner plate is divided into the dish groove, the staple food groove and the porridge and soup groove so that different types of food can be clearly separated, the sanitation and freshness of the food can be kept, cross contamination possibly caused by food mixing can be reduced, the adjusting structure is arranged, and therefore the food can be conveniently and rapidly heated, and the service life of the dinner plate can be prolonged. The adjusting plate is flexibly controlled to drive the adjusting box to move along the sawtooth plate, the inner depth of the dinner plate is effectively changed, personalized catering is achieved, the food intake is accurately controlled, the inner capacity of the dinner plate is further changed in cooperation with the movable partition plate, the food amount of each meal is strictly controlled, and the body burden of a patient is prevented from being aggravated due to excessive food intake.

This invention discloses a low glycemic index (GI) Hericium erinaceus (monkey head mushroom) steamed bun, belonging to the field of food processing and functional food applications. By weight, it is prepared from the following raw materials: 45-55 parts all-purpose flour, 28-35 parts Hericium erinaceus extract powder, 0.3-0.35 parts yeast, 15-18 parts water, 0.3-0.6 parts oil, and 0.7-0.9 parts sugar. This invention partially replaces the flour with Hericium erinaceus extract powder, fully utilizing the multiple mechanisms of action of Hericium erinaceus polysaccharides in forming a viscous gel in the digestive tract to slow down the contact between amylase and substrate, inhibiting α-amylase and α-glucosidase activity, and improving intestinal microecology and enhancing insulin sensitivity through dietary fiber. This allows the product to meet the low-GI food standard (GI<55), effectively filling the gap in low-GI steamed buns with Hericium erinaceus functional components as the core active ingredient. It has significant application value in the fields of diabetes management, weight control, and healthy staple foods.

The invention provides a staple food grain crop dynamic mapping method based on a time sequence remote sensing image, and the method comprises the steps: obtaining a time sequence remote sensing image group of a target region, and the time sequence remote sensing image group comprises a plurality of remote sensing images which are arranged according to a time sequence; inputting the time sequence remote sensing image group into a trained first prediction model, and obtaining a staple food grain crop preliminary drawing result output by the first prediction model, the staple food grain crop preliminary drawing result including a space image of the target area and a predicted value of a staple food grain crop floor area proportion in an area corresponding to each pixel point in the space image; and determining a first staple food grain crop proportion threshold value corresponding to the target area based on the geographic position of the target area, and obtaining a staple food grain crop target drawing result of the target area based on the first staple food grain crop proportion threshold value corresponding to the target area and the staple food grain crop preliminary drawing result. According to the invention, an accurate local staple food grain crop proportion map can be generated.

The application relates to an automatic feeding method, comprising the following steps: collecting video data of a feeding area, identifying the video data, determining an animal individual in the feeding area and a feeding time of the animal individual; feeding a main food of a preset category to a food bowl in the feeding area, each category of the main food corresponding to a minimum feeding amount meeting a nutrition intake requirement of the animal individual; collecting weight data of the food bowl, obtaining a feeding amount of the animal individual through a change amount of the weight data within the feeding time range; judging whether the feeding amount of the animal individual is greater than or equal to the minimum feeding amount corresponding to the main food; when the feeding amount of the animal individual is less than the minimum feeding amount corresponding to the main food, adding a side food to the food bowl corresponding to the main food. According to whether the feeding amount of the individual meets the minimum feeding amount, the scheme adds the side food to the specific main food, so that the intake of the animal individual is guaranteed to be nutritious.

The pet meat staple food grain based on composite prebiotic fermentation and the preparation method thereof have the advantages that 1, a composite prebiotic combination adopts a synergistic proportion of fructo-oligosaccharide, inulin, stachyose and galactooligosaccharide, and the regulation efficiency of intestinal flora is remarkably improved through the design that the proportion of a GF2 component is greater than or equal to 70% and the proportion of a long-chain component (the polymerization degree is 6-8) is greater than or equal to 20%; 2, animal meat sources (cattle tendon and chicken breast) and fermented plant raw materials are scientifically proportioned, and high-bioavailability protein and soluble fiber are provided; 3, the probiotic preparation is compounded by lactobacillus acidophilus and bifidobacterium in a ratio of 1: 1.5, and the survival rate of viable bacteria and the yield of metabolites are ensured in combination with a staged fermentation process; and 4, the mineral premix and the vitamin compound are accurately added, so that the nutritional requirements of pets in different life cycles are met, and the synergy of nutrition comprehensiveness and functionality is realized.

The invention discloses a preparation method of a fermented chickpea rice steamed sponge cake, which comprises the following steps: step 1, putting 50-90g of rice flour, 10-20g of fermented chickpea powder, 20-40g of flour, 0.8-1.6 g of dry yeast and 15-25g of white granulated sugar into a basin, slowly adding 80-120ml of warm water at 40 DEG C, and fully stirring and mixing until the mixture is pasty in uniform color; step 2, covering with a preservative film, placing in a fermentation box, and fermenting for 1.5-2.5 h under the conditions that the temperature is 35 DEG C and the humidity is 75%; 3, pouring the exhausted paste into molds, wherein 50g of the paste is poured into each mold; step 4, covering the rice cake with a film, cooking, steaming for 20-30 minutes with big fire, and braising for 2-5 minutes; and taking out and standing for 20-40 minutes to obtain a finished product. According to the preparation method of the fermented chickpea rice steamed sponge cake, the content of total starch and digestible starch of the rice steamed sponge cake can be remarkably reduced, the content of resistant starch is increased, the daily intake of staple food starch of an eater is effectively controlled, the glycemic index of the rice steamed sponge cake can be reduced, the hydrolysis rate can be slowed down, and the blood sugar of the eater can be better controlled.

The invention provides a catering frozen transportation full-link temperature monitoring method and system based on the Internet of Things, and the method comprises the steps: enabling a plurality of temperature sensors to be disposed at different positions in a refrigerator carriage, and collecting the temperature data and the types of loaded food materials in real time; constructing a short-term volatility index to obtain a hot area set and a hot area staple food material type set; according to the hot area staple food material type set, food material thermophysical property parameters are obtained, and the current center food material estimated temperature of the hot area staple food material at the current moment is calculated; in combination with the central food material estimated temperature and the disturbance weight, constructing a central temperature time sequence of each hot area to obtain a future central temperature predicted value of the hot area; and generating corresponding early warning information based on the future center temperature prediction value of the hot area. The method solves the problem that the existing system can see the temperature but cannot judge the state, cannot predict the trend and cannot accurately give an alarm, and has high engineering suitability and practical application and popularization value.

1. Name of the design product: packaging box (super power milk shield - double main meal box outer box). 2. Use of the design product: for packaging box. 3. Design points of the design product: in the combination of shape and pattern. 4. Picture or photo that best indicates the design points: design 1 perspective view. 5. Design 1 is designated as the basic design.

The invention discloses healthy bread containing gastrodia elata-purple perilla meal powder and a making method of the healthy bread, and belongs to the technical field of functional food. The invention aims to solve the technical problems that dough is difficult to form tendons and rough in taste due to functional powder. According to the bread, high gluten flour serves as a base material, 5%-10% of gastrodia elata powder and 5%-10% of purple perilla meal powder are added, skim milk powder, eggs and other auxiliary materials are matched, and the bread is prepared through the processes of dough blending, two-time fermentation, baking and the like. By optimizing the formula proportion and process parameters, the taste of the bread is improved. The bread has the effects of regulating fat and reducing blood pressure, is good in taste, is suitable for being used as a daily staple food for people with hypertension and hyperlipidemia, and has relatively high nutrition and application values. By controlling the adding proportion (5%-10%) of the gastrodia elata powder and the purple perilla meal powder, the specific volume of the bread reaches 4.5-5.0 mL / g, the hardness is smaller than or equal to 2000 g, and the high-quality bread texture standard is met.

1. Name of the product in this design: Packaging bag (Purely engraved full-price functional cat food sticks - beef and egg yolk flavor - bagged). 2. Purpose of this design: This product is used for packaging cat food products. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: the front view. 5. The design for which protection is sought includes color. 6. This design is a two-dimensional product; other views are omitted.

1. The name of the design product: vacuum fresh rice barrel (RC6001). 2. The use of the design product: vacuum storage for rice, flour and other staple food. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

The invention discloses an intelligent food water content monitoring dinner plate, and relates to the field of health management, and the dinner plate comprises a plurality of food storage areas, a total weight display unit and a total water content display unit; the food storage areas comprise a staple food area, a vegetable area and an other food area, each food storage area comprises a plurality of food type selection buttons and a weight monitoring module, and the total weight display unit is used for calculating and displaying the total weight of food according to a weight measurement value of the weight monitoring module of each food storage area; and the total water content display unit is used for calculating and displaying the total water content of the food according to the food type selection information of the food type selection button of each food storage area and the weight measurement value of the weight monitoring module. According to the dinner plate, the dynamic water content of various kinds of food is accurately calculated through weight monitoring, food type selection and water content parameter mapping, the measurement accuracy is improved, the total amount display module provides diet overview, and nursing management is facilitated.

1. The name of this design product: Label (Naifu goat milk and fresh meat staple food can). 2. Purpose of this design product: for product labeling. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the key points of the design: Main view of Design 1. 5. The product applied for in this design patent application is a flat product and the design key points only involve one surface of the main view, omitting other views such as Design 1, Design 2, Design 3, Design 4, Design 5 and Design 6. 6. Designate Design 1 as the base design.

1. Name of the designed product: packaging bag (pure carving full price function staple cat strip-chicken rabbit meat flavor-bagged). 2. Use of the designed product: the product is used for packaging cat strip food products. 3. Design points of the designed product: the combination of shape, pattern and color. 4. Picture or photo best indicating the design points: front view. 5. The design for which protection is sought contains color. 6. The designed product is a planar product, and other views are omitted.

The invention discloses a step-by-step leaf and stem synergistic medicated diet preparation process. The process comprises the following steps: S1, pretreating traditional Chinese medicines; s2, stir-frying in a hot pot; s3, stir-frying the main food materials; and S4, adding traditional Chinese medicine stems and leaves step by step for collaborative stewing. Compared with the prior art, the invention has the following advantages: the invention provides a preparation process of a step-by-step leaf-stem synergistic medicated diet which can be applied in combination with traditional Chinese medicine knowledge and meets the diet nourishing effect, and application of the step-by-step leaf-stem synergistic medicated diet in livestock nourishing diet.