53results about "Seed preservation by coating" patented technology

The invention discloses an intelligent baking control method for on-site baked flavor nuts, which comprises the following steps of: constructing space-time registration data by collecting nut surface reflectivity and two-dimensional temperature field data, extracting non-enzymatic browning reaction acceleration and a surface caramelization index from the space-time registration data, forming a comprehensive feature vector set in combination with the temperature field data, and carrying out surface caramelization on the non-enzymatic browning reaction acceleration and the surface caramelization index. Performing dimension reduction on the comprehensive feature vector set to obtain a key feature vector, constructing a multi-physics field coupling prediction model based on the key feature vector, inputting real-time space-time registration data into the model, obtaining a multi-dimensional data prediction value, and outputting the multi-dimensional data prediction value. And performing abnormality diagnosis according to the color difference value of the baked nut region detected in real time in combination with the predicted value of the multi-dimensional data of the nuts, and generating an adjustment control strategy based on an abnormality diagnosis result, thereby effectively improving the crisp taste and quality stability of the nuts.

A coated substrate and method of manufacturing same are provided. The method comprising: securing a substrate to a pedestal; applying a first coating layer onto the substrate; wrapping the first coating layer around the substrate to substantially coat the substrate, the first coating layer having excess coating of the first coating layer extending away from the substantially coated substrate and around the pedestal; withdrawing the pedestal from the substrate; forming a tail from the excess coating of the first coating layer, the tail extending at an angle from the surface of the substrate; and sealing the tail to the first coating layer to encapsulate the substrate forming the coated substrate.

In the field of agriculture, etc., by forming a film-like material as a plant protection agent, etc., it is possible to increase the productivity of plants, or in the field of seed coating and livestock farming, to reduce soil binding and erosion due to dust formation. Therefore, the amylose content is at least 30% by weight relative to the total amount of starch (100% by weight), and the weight-average molar mass is 1 × 10 5 ~1×10 8 g / mol of hydroxyalkyl starch, an alkali metal salt and / or an alkaline earth metal salt, and water.

The invention belongs to the technical field of hickory nut storage, and discloses a hickory nut anti-oxidation storage pretreatment process and pretreatment equipment, and the process comprises the following steps: S1, sorting freshly picked and cleaned hickory nuts through the pretreatment equipment, and removing empty and shriveled seeds, bad seeds and the like; s2, screening the hickory nuts without empty and shriveled seeds, bad seeds and the like through pretreatment equipment in a unified manner to distinguish small, medium and large hickory nuts, and respectively feeding the hickory nuts into different assembly lines for spraying antioxidant and edible coating liquid; s3, the small, medium and large carya cathayensis fruits sprayed with the coating liquid enter different intelligent controlled atmosphere all-in-one machines to be subjected to controlled atmosphere treatment, and low-temperature storage is combined, so that the storage period of the carya cathayensis fruits with shells is prolonged to 6-8 months, and the storage period of the shelled carya cathayensis kernels is prolonged to 3-4 months; wherein during the controlled atmosphere treatment, the concentration of oxygen is 2-5%, the concentration of carbon dioxide is 3-5%, and the balance is nitrogen. According to the low-oxygen environment, moisture evaporation and nutrient consumption of the nuts are reduced, the freshness of the nuts can be kept, and peculiar smells caused by oxidation are avoided.

A seed treater includes a baffle which includes a fin that is selectively movable to adjust an extent to which the fin extends into a mixing chamber during mixing of seeds and a seed treatment within the mixing chamber to facilitate mixing of the seeds and the seed treatment within the mixing chamber. The fin defines an internal flow passage configured to deliver forced fluid through the fin and into the mixing chamber.

There is provided a synthetic composition including: (a) bacterial consortium including: (i) at least three bacterial species belonging to the genus Bacillus; and (ii) at least three bacterial species belonging to the genus Lacticaseibacillus; and (b) an acceptable carrier, as well as a method of using same, such as for preventing or treating a fungal infection in a plant or a plant part.

There is provided a synthetic composition including: (a) bacterial consortium including: (i) at least three bacterial species belonging to the genus Bacillus; and (ii) at least three bacterial species belonging to the genus Lacticaseibacillus; and (b) an acceptable carrier, as well as a method of using same, such as for preventing or treating a fungal infection in a plant or a plant part.

Formulations comprising a homogeneous suspension of a biopolymer and seed coating compositions comprising a biopolymer for use in the agricultural field are described. In embodiments, the biopolymer is selected from the group consisting of chitin, chitosan, cellulose, hemicellulose, lignin, amylose, actin, fibrin, collagen, silk, fibroin, keratin, wool, alginic acid, and mixtures thereof. In embodiments, the biopolymer is stably dispersed in the polar solvent. The formulations may have specific uses, such as seed coating agents, seed soaking agents, seed pellets, granular additives (fertilizers), powder additives (fertilizers), root drops, foliar sprays, and other agricultural applications.

Copolymers comprising recurring units of a phenyl glycidyl ether and alkylene oxides are disclosed. Some of the copolymers comprise a di- or polyfunctional nucleophilic initiator and recurring units of the phenyl glycidyl ether and an alkylene oxide. The di- or polyfunctional nucleophilic initiator is an alcohol, phenol, amine, thiol, thiophenol, sulfinic acid, or deprotonated species thereof. Other copolymers comprise a monofunctional nucleophilic initiator selected from thiols, thiophenols, aralkylated phenols, sulfinic acids, secondary amines, C10-C20 terpene alcohols, and deprotonated species thereof. Pigments dispersions comprising the copolymers are also disclosed. The copolymers meet the growing needs of the industry with their ease of manufacture, diverse structures, and desirable performance attributes for dispersing a wide range of organic and inorganic pigments. Agricultural applications for the copolymers are also disclosed.

The present application provides a kind of rice storage method and system for inhibiting the growth of mould, by low temperature flexible drying and biological protection coating composite pretreatment to rice, construct constant temperature and humidity, anoxic high CO2 Mould inhibition type storage environment, combined with ultraviolet pulse irradiation and natural plant extract slow-release composite inhibition intervention, real-time monitoring of storage environment parameters and rice mould growth related index, according to the monitoring results dynamic adjustment of environmental parameters and intervention strategy, realize the sustained inhibition of mould growth during rice storage period. Using the scheme of the present application, rice storage period can be extended by 3-6 months without chemical residues, while maintaining the original taste and nutritional quality of rice, solves the technical problems of traditional rice storage, such as easy breeding of mould, chemical inhibition residues, and quality deterioration.

The present disclosure relates to protective coatings, for example on produce, that may include glycerophospholipid bilayer structures formed on the surface of the produce.

A method for treating in-shell pistachios is disclosed, comprising the following steps: a. Wetting the pistachios with water, especially with a brine, b. Heating the moistened pistachios for pasteurization and / or roasting, In the method according to the invention, the pistachios are treated with ultrasound during wetting with water, in particular the brine, and / or subsequently thereto and / or the heating of the moistened pistachios comprises a step of heating the pistachios in a flat, preferably single-layered, spread-out bed by irradiation with short-wave infrared radiation with a wavelength of λ ≤ 1.4 µm, in particular with a wavelength λ of 1.2 µm ≤ λ ≤ 1.4 µm, and / or the heating comprises shock heating of the pistachios by means of hot air at a temperature of 300-600°C for a period of 10 to 60 seconds.

The invention provides a preparation method of germinated brown rice. The preparation method mainly comprises the following steps: screening brown rice, soaking the brown rice in a sodium hypochlorite solution, soaking the brown rice in a hydrophobic emulsion for airing, soaking the brown rice in a water-in-oil emulsion, taking out the brown rice, cleaning the brown rice with deionized water, culturing and germinating in a constant-temperature and constant-humidity box, drying, cooling to room temperature, and packaging in vacuum. Screened brown rice is soaked in a sodium hypochlorite solution, the brown rice is taken out, washed and then soaked in a hydrophobic emulsion to be aired, a hydrophobic porous film is formed on the surface of the brown rice, then the brown rice is soaked in a water-in-oil emulsion, an oil phase is prepared from cinnamyl aldehyde / L-glutamine cross-linked substance, carnauba wax and polyglycerol fatty acid ester, and the oil phase is prepared from a water-in-oil phase; the water phase is prepared from a staphylococcus xylosus seed solution, a Kluyveromyces marxianus seed solution and a papain solution, and the water-in-oil emulsion permeates into pores of the hydrophobic porous film and acts on the brown rice through pore channel diffusion, so that the cortex barrier of the brown rice is effectively degraded, the moisture and oxygen permeability is improved, and the germination rate and the uniformity are improved.

This invention relates to the field of food processing technology, and in particular to a spicy snowflake peanut and its preparation method. The method includes the following steps: treating peanut kernels with ozone and ultrasound to obtain treated peanut kernels; mixing the treated peanut kernels with a penetrating liquid containing spicy flavoring substances, tumbling under vacuum conditions, and drying to obtain flavored peanut kernels; sequentially coating the surface of the flavored peanut kernels with an inner layer of coating powder and an outer layer of coating powder to obtain coated peanuts; subjecting the coated peanuts to segmented infrared-hot air combined roasting, spraying with spicy seasoning oil after roasting, cooling, and packaging to obtain spicy snowflake peanuts. This invention, through the synergistic effect of ozone-ultrasound combined treatment, vacuum tumbling for flavor penetration, double-layer coating, and segmented infrared-hot air combined roasting, produces spicy snowflake peanuts with advantages such as low sugar and fat, long-lasting crispness, rich and stable spicy flavor, and high safety.

The invention discloses whey protein coating treated brown rice and a preparation process thereof, the whey protein coating treated brown rice comprises a wall material and a core material, the wall material is maltodextrin and whey protein, the mass ratio of the maltodextrin to the whey protein is (15-60): 7, the thickness of the wall material is 0.2-0.3 mm, and the core material is brown rice. The whey protein and the maltodextrin are compounded according to a certain proportion, the emulsion is prepared and sprayed on the outer surface of the brown rice, a protective film is formed on the outer surface of the brown rice after drying, the quality guarantee period of the brown rice can be effectively prolonged, the quality guarantee period of the coated brown rice self-sealing bag package under the storage condition of 20 DEG C is 187 days, and the coated brown rice self-sealing bag package has a good market prospect. And the shelf life under the storage condition of 37 DEG C is 120 days. The whey protein is high in nutritional value and easy to digest and absorb, contains various active ingredients, and improves the high-quality protein content of the brown rice, so that the nutritional value of the brown rice is improved.

The invention encompasses a nontoxic agricultural formulation of a concentrated liquid suspension comprising a drying oil and suspended particulate materials further comprising an additional material; and also encompasses an aqueous formulation comprising the concentrated liquid suspension and an agricultural treatment agent. The invention additionally encompasses methods of treating an agricultural target.

The invention relates to the technical field of food processing, in particular to functional storage-resistant lightly-milled milled rice with embryo and a production method of the functional storage-resistant lightly-milled milled rice with embryo. The polishing agent comprises milled rice with embryo and a polishing solution. The method comprises the following steps: pretreating brown rice to obtain lightly ground milled rice with embryo; chitosan, maltodextrin, spring dextrin, citric acid, lysozyme, sodium tartrate, table salt, propolis and ascorbic acid are weighed and mixed to form an aqueous solution, and a polishing solution is obtained; coating and polishing the lightly-ground milled rice with embryo by using a polishing solution, cooling to room temperature, and packaging and storing. According to the method, the milled rice with embryo is coated and polished by using the polishing solution, so that functional components contained in the milled rice with embryo can be preserved, the shelf life of the product is prolonged to 10-24 months, the operation is convenient, the equipment is simple, the cost is low, the loss of nutritional components of the milled rice with embryo is less, the taste is good, and the product is clean, safe, pollution-free and free of side effects on a human body in the production process.

The invention relates to a normal-temperature fresh-keeping method for walnuts without green husks, which belongs to the field of fresh-keeping processing and comprises the following steps: (1) pretreating fresh walnuts; (2) preparing a preservative A, putting the pretreated walnuts into the preservative A, and wrapping walnut seed holes and suture lines; (3) taking out the walnuts obtained in the step (2), and rapidly immersing the walnuts in a calcium chloride solution; (4) taking out the walnuts after immersing, and drying the walnuts in a drying oven at 40 DEG C for 1 hour; (5) preparing a preservative B, immersing the walnuts taken out in the step (4) in the preservative B, taking out the walnuts, and drying the walnuts in a drying oven at 40 DEG C for 1 hour; (6) taking out the dried walnuts, spraying a preservative B on the whole walnuts, and drying the walnuts in the drying oven at 40 DEG C again; and (7) taking the fresh walnuts out of the oven, cooling to normal temperature, and performing vacuum packaging. According to the method, the fresh walnuts can be preserved for 60 days at normal temperature, the fresh, crisp and sweet taste of the walnuts is kept, the operation is simple and rapid, the cost is low, and industrial popularization is facilitated.

The invention relates to the field of food processing, in particular to a preparation method of a rice product, which comprises the following steps: pretreatment of rice bran: performing low-temperature degreasing, enzymolysis removal of antinutritional factors, microwave modification and superfine grinding to eliminate oxidation odor, break fiber structure and improve compatibility with starch; mixing and tempering the raw materials: uniformly mixing refined rice, the prepared pretreated rice bran, broken rice, modified starch, fructo-oligosaccharide and xanthan gum according to the weight percentage sum of 100%, adding deionized water to adjust the moisture content, stirring, standing and tempering; low-temperature pre-gelatinization: controlling the temperature and the humidity to preliminarily gelatinize the starch and enhance the binding force with rice bran fibers; performing microwave pre-puffing to form uniform initial micropores; performing vacuum low-temperature puffing: performing puffing at a low vacuum degree, retaining nutrition and expanding micropores; vacuum cooling: rapidly cooling to prevent oxidation; and post-treatment: spraying tea polyphenol, screening and then vacuum packaging. The rice product is rich in nutrition, long in shelf life and not easy to deteriorate.

The invention discloses an edible coating film capable of prolonging the shelf life of nuts, and belongs to the field of edible films and food oxidation resistance. The coating liquid comprises the following components: carboxymethyl cellulose, Arabic gum, glycerol, phospholipid, TBHQ and VC. The film-coated peeled walnut kernels which are dried and packaged in vacuum are placed in a drying oven at 60 DEG C to be subjected to accelerated oxidation for 30 days, an optimal combined film coating formula is obtained, and finally, a shelf life model of the film-coated peeled walnut kernels with the optimal formula is established. The prepared composite coating film is high in adhesion and permeability and good in water resistance and mechanical performance, the coating film method is simple, convenient and effective, the shelf life of the peeled walnut kernels is obviously prolonged, and the peeled walnut kernels can be placed for about 12 months under the normal-temperature vacuum condition.

Embodiments described herein relate generally to plant extract compositions and methods to isolate fatty acid esters derived from crosslinked polyesters. Particular embodiments are directed to methods of preparing compositions of fatty acid esters by treating crosslinked polyesters or other crosslinked networks with an acid and an alcohol.

The invention relates to the technical field of food processing, in particular to a preparation method of coated peanuts containing black rice anthocyanin. Peanuts, waxy corn starch, pregelatinized starch, flour, glutinous rice flour, maltitol, black rice extract and blueberry concentrated juice are used as main raw materials, preheated peanuts are wrapped with wrapping slurry and wrapping powder in a wrapping machine and then baked, and wrapped peanuts are obtained; dissolving the black rice extract in an edible ethanol solution, mixing with the blueberry concentrated juice, mixing with a magnetic stirrer, and adjusting the pH value to obtain an anthocyanin ethanol solution; spraying an anthocyanin ethanol solution on the surface of the coated peanut under a rolling condition, and drying by hot air to completely remove the edible ethanol to obtain a finished product. The prepared coated peanuts are low in sugar content, smooth in surface, moderate in crispness and bulkiness and good in taste, meanwhile, the anthocyanin spraying method is simple and convenient, the production cost is low, the color endowing and fresh keeping effects are achieved, and the quality loss in the storage process is reduced.

A coated substrate and a method of making the same are provided. The method includes securing a substrate to a pedestal; applying a first coating to the substrate; wrapping the first coating around the substrate to substantially coat the substrate, the first coating having an excess coating of the first coating extending away from the substantially coated substrate and around the pedestal; withdrawing the pedestal from the substrate; forming a tail from the excess coating of the first coating, the tail extending at an angle from a surface of the substrate; and sealing the tail to the first coating to enclose the substrate forming a coated substrate.

Mixture for the antifungal, antibacterial and antiviral treatment of plants and of ingredients or foods intended for human and / or zootechnical consumption includes:at least one chitosan or at least on salified chitosan from 35% to 85 % by weight,at least one cationic surfactant from 0.05% to 40% by weight,at least one compound containing copper from 0.1% to 10% in the case of mixtures intended for treatment for human or animal nutrition and from 10% to 40% in the case of mixtures intended for the control of fungal diseases in plantsat least one inorganic acid from 2% to 20% by weight, and / or at least one organic acid from 10% to 20%, with an overall pH between 2.0 and 8.4.

The invention discloses a method and a device for prolonging the storage period of milled rice with embryo, and relates to the technical field of prolonging the storage period of the milled rice with embryo. Comprising the following steps: treating milled rice with embryo by adopting cold plasmas, soaking the milled rice with embryo treated by the cold plasmas in a biological enzyme solution, and realizing degradation balance by optimizing the enzyme concentration and soaking time and controlling the degradation rate, thereby achieving the effects of delaying excessive degradation of lipid and starch in rice grains and improving the quality of the milled rice with embryo. Then a nano coating liquid is prepared from a natural polymer and a natural antioxidant, a coating is formed on the surface of the milled rice with embryo, the coating can provide a protective barrier, the antioxidant is added into the coating liquid, the oxidation resistance of the rice grains is enhanced, the shelf life of the rice grains is prolonged, and finally low-temperature drying is performed, so that the quality of the milled rice with embryo is improved. And the concentration of nitrogen and oxygen in the storage environment of the milled rice with embryo is adjusted by adopting a gas adjusting technology, so that the oxidation reaction speed of the milled rice with embryo is slowed down, and the storage period of the milled rice with embryo is prolonged.

The invention relates to a fresh-keeping assembly, method and device, a refrigerator and a computer readable medium. The method comprises the steps that a temperature-sensitive material in a liquid state in a first liquid storage device is sprayed to the outer surface of a target object, the temperature in the first liquid storage device is not lower than a first temperature threshold value, the first temperature threshold value is the lowest temperature allowed when the temperature-sensitive material exists in the liquid state, and the target object is an object needing to be preserved; and the temperature-sensitive material is cooled in the fresh-keeping chamber, so that a fresh-keeping film covering the outer surface of the target object is formed, the temperature in the fresh-keeping chamber is not higher than a second temperature threshold value, and the second temperature threshold value is the highest temperature allowed by the temperature-sensitive material to be converted into the fresh-keeping film. According to the scheme, the liquid temperature-sensitive material is sprayed on the outer surface of the target object, and the preservative film is formed after cooling, so that the respiration and moisture loss of the object can be greatly reduced, the object is kept in a fresh state for a long time, and the technical problem that the preservation effect of the object is poor in the related technology is solved.