Abstract: A low-carbon, green and efficient preparation method for soybean oil body-curcumin emulsion includes following steps: soybeans are mixed with NaHCO3 solution at a ratio of 1:7, soaked in the NaHCO3 solution at 4° C. for 20 h and blended with a blender for 6 min to obtain soybean slurry, pH of the soybean slurry is adjusted to 11.0, then the soybean slurry is stirred for 2 h at 50° C. in a water bath to obtain stirred slurry, the stirred slurry is filtered to obtain a suspension, and the suspension is centrifuged to obtain a soybean oil body; curcumin is dissolved with 0.2 M NaOH and then mixed with the soybean oil body to obtain a mixed emulsion, and pH of the mixed emulsion is adjusted to 6.5-8.0 and then the mixed emulsion is stirred for 30 min in dark to obtain the soybean oil body-curcumin emulsion.

Abstract: The present application relates to a hydrogel. The hydrogel includes polyvinyl alcohol, sodium carboxymethyl cellulose and Huangshui polysaccharide, and the mass ratio of the mass sum of the polyvinyl alcohol and the sodium carboxymethyl cellulose to the Huangshui polysaccharide is 100:(1.8-8.2). The present application further relates to use of the hydrogel as an adsorbent for a dye. The present application further relates to a method for preparing a hydrogel.

Abstract: A production equipment of phenethylamine includes a first reaction device; a second reaction device, wherein the second reaction device is connected to the first reaction device; a circulation device, wherein the circulation device is respectively connected to the first reaction device and the second reaction device; an acetone storage device; a centrifugal extraction device; a phenethylamine processing device; and a phenethylamine storage device. The first reaction device and the second reaction device have the same structure. A production method of phenethylamine is further provided, which uses transaminase as a catalyst, so that acetophenone and isopropylamine can flow through the transaminase to complete the reaction, the reaction is completed in one step, the production cycle is shortened, and the production cost is reduced.

Abstract: The disclosure provides a bifunctional composite membrane, a preparation method and use thereof, and a method for removing a plasticizer in liquor. The bifunctional composite membrane includes a supporting membrane and a dense layer which covers a surface of the supporting membrane, wherein the supporting membrane includes a filtering membrane and an adsorbent, and the adsorbent is dispersed in a pore structure of the filtering membrane.

Abstract: The present invention discloses a method for judgment of cheddar cheese grade based on identification characteristic flavor compounds, comprising the following steps: selecting cheddar cheese of different grades as standard product, and extracting volatile flavor compounds from the standard product; using gas phase-sniffing device to screen out characteristic flavor compounds with higher flavor intensity from the volatile flavor compounds through aroma extract dilution analysis; proceeding with clustering of characteristic flavor compounds as screened out to obtain identification characteristic flavor compounds of cheddar cheese; measuring the concentration of identification characteristic flavor composition of cheddar cheese of known grade, and establish the training set for training of support vector machine; measuring the concentration of identification characteristic flavor composition of cheddar cheese to be tested, and inputting it into the support vector machine trained to judge the grade of cheddar ch

Abstract: The disclosure belongs to the technical field of food additives, and provides a method for preparing a calcium carbonate-based edible lake. The method comprises the following steps: S1, dissolving carbonate in water to obtain carbonate solution; S2, dissolving water-soluble anionic pigment into the carbonate solution obtained in step S1 to obtain mixed solution; S3, adding hydrochloric acid to the mixed solution obtained in step S2 to adjust pH to 7-10.5; S4, dissolving a calcium salt into water and then adding the above solution into the solution obtained in step S3, controlling the pH of the mixed solution to 6-9, carrying out ultrasound treatment for 1-10 min, centrifuging to obtain a calcium carbonate precipitate adsorbed with pigment; and S5, drying and grinding the calcium carbonate precipitate adsorbed with pigment obtained in step S4 to obtain the calcium carbonate-based edible lake.

Abstract: The present invention discloses a method for judgment of cheddar cheese grade based on identification characteristic flavor compounds, comprising the following steps: selecting cheddar cheese of different grades as standard product, and extracting volatile flavor compounds from the standard product; using gas phase-sniffing device to screen out characteristic flavor compounds with higher flavor intensity from the volatile flavor compounds through aroma extract dilution analysis; proceeding with clustering of characteristic flavor compounds as screened out to obtain identification characteristic flavor compounds of cheddar cheese; measuring the concentration of identification characteristic flavor composition of cheddar cheese of known grade, and establish the training set for training of support vector machine; measuring the concentration of identification characteristic flavor composition of cheddar cheese to be tested, and inputting it into the support vector machine trained to judge the grade of cheddar ch