Abstract: A meat preservation apparatus and method allowed to broaden the ice temperature are provided. The second conveyor mesh belt is equipped with an ice temperature device, the right end of the second conveyor mesh belt is equipped with an ice temperature device, the ice temperature device comprises a base, a spinning disk is arranged above the base, and four moving plates that can move inside and outside are evenly arranged above the spinning disk, two first linear actuators are vertically arranged above each moving plate, an ice temperature box can move up and down between the two first linear actuators, conveyor belts are arranged in the ice temperature box, and the conveyor belts are driven by the first motor, a box door is set on an outside of the ice temperature box, and the box door is driven by a second motor.

Abstract: A salty taste enhancing peptide derived from dry-cured ham is provided, and the amino acid sequences thereof are Asp-Leu; Phe-Met-Ser-Ala-Leu-Phe, as shown in SEQ ID NO: 1; and His-Val-Arg-Arg-Lys, as shown in SEQ ID NO: 2. The salty taste enhancing peptide in the present disclosure is of small molecular weight, features easy separation and purification, has strong salty taste enhancing effect and simple sequences, and is easy to synthesize, therefore, the salty taste enhancing peptide can be applied to the fields of food, health products, medicine and biology, and is expected to replace salt substitute products currently available on the market.

Abstract: Disclosed is a method for preparing konjac glucomannan gum. The method includes steps as follows: (1) preparing konjac sol; (2) preparing an amino acid solution by means of L-lysine and L-arginine; and (3) adding the amino acid solution into the konjac sol, and carrying out stirring, standing, and water-bath heating to obtain the konjac gum. According to the method for preparing konjac glucomannan gum in the present invention, the konjac glucomannan is modified by means of the L-lysine and the L-arginine according to a certain ratio, and hydroxyl ions in L-lysine and L-arginine solutions can remove acetyl groups in konjac glucomannan molecules under a heating condition such that thermostable gum can be formed, and properties of the konjac glucomannan gum are improved. According to the present invention, production processes for a konjac gum product are changed, and nutritional functions of the konjac product are added.

Abstract: An equipment body of an ultrasonic rapid freezing equipment is provided with a placement cavity, and the placement cavity is provided with a first electric telescopic rod. The bottom end of the first electric telescopic rod is provided with a receiving plate connected to a movable plate, and the movable plate is driven by a motor to rotate. The equipment body is provided with a first conveyor belt, and the inner end of the first conveyor belt is equipped with a second conveyor belt. The second conveyor belt is located on a mounting frame, and the bottom of the mounting frame is connected to a second electric telescopic rod. The bottom end of the second electric telescopic rod is connected to a moving block, the roller at the bottom of the moving block is located in the track on the top surface of the supporting block.

Abstract: The present disclosure provides a detection method of wormlike micelles, and belongs to the technical field of analytical chemistry. In the present disclosure, z-ArN2+ is used as a chemical probe substance; a long-chain probe is added to a test solution for probing an interfacial region, and a short-chain probe is added to a surfactant-free control solution. A selectivity of the probe with different nucleophiles is determined by the above method, and a yield of an obtained product is measured by high-performance liquid chromatography (HPLC); and the wormlike micelles are detected by measuring the yield of the product using the selectivity of the short-chain probe to be converted into an interfacial mole number. The wormlike micelles are detected by chemical probes, and the chemical probes have a simple preparation method, a low cost, real-time detection, and broad prospects for use.

Abstract: A clove essential oil Pickering emulsion-based coating preservative, and a preparation method and use thereof. Preparing a 20 mg/ml zein solution with ethanol and a zein powder, preparing a 0.4 mg/ml to 6 mg/ml sodium caseinate solution with ultrapure water and sodium caseinate, and conducting magnetic stirring overnight; adding the zein solution dropwise into the sodium caseinate solution, and conducting magnetic stirring; conducting evaporation on the ethanol in the zein solution, and replacing evaporated ethanol with the ultrapure water; adding a clove essential oil, and conducting high-speed homogenization for 3 min to obtain a clove essential oil Pickering emulsion; and preparing a 1.5% w/v to 2% w/v chitosan solution with 1% v/v acetic acid and chitosan, adding the clove essential oil Pickering emulsion to the chitosan solution, conducting high-speed homogenization for 3 min, and conducting ultrasonic defoaming for 30 min to obtain the clove essential oil Pickering emulsion-based coating preservative.

Abstract: An emission reduction device for cooking fumes produced from smoking, frying and roasting is provided, which includes a purifying-tank shell. One end of the purifying-tank shell is provided with an air inlet and other end of the purifying-tank shell is provided with an air outlet. The device further includes a nebulizer, an ultrasonic coagulating unit, and an electrostatic deposition unit, which are sequentially arranged in the purifying-tank shell from the air inlet to the air outlet. A box body is connected to the air outlet of the purifying-tank shell, the box body is provided with a photocatalytic oxidation unit, a plasma catalytic oxidation assembly and an end filter unit therein. An exhaust port is installed on a rear side of the box body. Two sides of the ultrasonic coagulating unit are each provided with a flow rectifier which is longitudinally and slidably arranged in the purifying-tank shell.

Abstract: The present application discloses dual-function starch-based composite nanoparticles as well as a preparation method and application thereof. The preparation method comprises: hydrolyzing starch to form linear dextrin, grading the linear dextrin by using an alcohol-alcohol gradient precipitation method to obtain linear dextrin having homogeneous molecular weight distribution; oxidizing the linear dextrin by adopting an oxidation system to obtain oxidized dextrin; carrying out complex reaction on the oxidized dextrin and curcumin to form an oxidized dextrin-curcumin complex; and forming an oxidized dextrin-curcumin/chitosan hydrochloride composite nanoparticles from the oxidized dextrin-curcumin complex and chitosan hydrochloride. The aqueous phase solution of the dual-function starch-based composite nanoparticles containing gel polysaccharide is uniformly mixed with primary emulsion, calcium ion induction is carried out on the obtained double emulsion to obtain double-emulsion gel.

Abstract: The present application discloses dual-function starch-based composite nanoparticles as well as a preparation method and application thereof. The preparation method comprises: hydrolyzing starch to form linear dextrin, grading the linear dextrin by using an alcohol-alcohol gradient precipitation method to obtain linear dextrin having homogeneous molecular weight distribution; oxidizing the linear dextrin by adopting an oxidation system to obtain oxidized dextrin; carrying out complex reaction on the oxidized dextrin and curcumin to form an oxidized dextrin-curcumin complex; and forming an oxidized dextrin-curcumin/chitosan hydrochloride composite nanoparticles from the oxidized dextrin-curcumin complex and chitosan hydrochloride. The aqueous phase solution of the dual-function starch-based composite nanoparticles containing gel polysaccharide is uniformly mixed with primary emulsion, calcium ion induction is carried out on the obtained double emulsion to obtain double-emulsion gel.