25results about "Seed preservation by coating" patented technology

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.

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.

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.

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 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.

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.

Formulations comprising homogeneous suspensions of biopolymer(s) for use the field of agriculture and seed coating compositions comprising a biopolymer are described. In embodiments the biopolymer is selected from 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 within a polar solvent. The formulations may find particular uses as seed coating, seed soaking, seed pelleting, granular additive (fertilizer), powder additive (fertilizer), root dripping, foliar spray and other agricultural applications.

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.

A coated substrate and method for making the same are provided, the method including: 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 an excess coating of the first coating layer extending around the pedestal substantially away from the coated substrate; pulling the pedestal from the substrate; forming a tail portion from the excess coating of the first coating layer, the tail portion extending at an angle from a surface of the substrate; and sealing the tail portion to the first coating layer to encapsulate the substrate to form a coated substrate.

The invention relates to the technical field of processing of roasted nuts and nuts, and discloses multi-flavor Chinese wolfberry fruit health-care sunflower seeds and a production process thereof, the sunflower seeds are prepared from raw sunflower seeds and a delayed gel impregnation liquid, and the impregnation liquid comprises deionized water, D-(+)-trehalose dihydrate, low-acyl gellan gum, Chinese wolfberry fruit concentrated pulp and other components. The production process comprises the following steps: preparing a retardation gel impregnation liquid; carrying out vacuum degassing on the raw sunflower seeds; carrying out variable-pressure pulse impregnation, and driving the material liquid to permeate by utilizing fluid dynamics; performing solid-liquid separation; performing gradient variable-temperature in-situ gelation and drying, thermally inducing GDL hydrolysis to trigger in-shell gelation, and performing high-temperature drying to realize trehalose vitrification; and finally cooling and packaging. According to the present invention, by using the delayed permeation and in-situ gel locking mechanism, the deep flavoring and the physical anchoring of the active component are achieved, the glassy state barrier layer is constructed on the surface, and the problems of non-uniform flavoring, surface adhesion and easy moisture absorption and moisture regain in the traditional process are effectively solved.

A composition comprising one or more polyol esters, wherein the or each polyol ester is the reaction product of a monocarboxylic acid or ester thereof and a polyol, is provided. The composition is used for treating a surface that is not a surface of a home care substrate, and provides at least one effect selected from (a) increased water repellency, (b) reduced friction, and (c) improved visual appearance.

A method for extending the rutab stage date palm fruit. The method can include obtaining leaves from a date palm tree, obtaining date fruit at rutab stage, drying the leaves to obtain dried date palm leaves, reducing the dried date palm leaves to a powder, and covering the rutab stage date fruit with the powder to obtain a powder-covered date fruit. In an embodiment, the powder can be disposed in a container and the rutab stage date fruit can be immersed in the powder within the container.

Presented are compositions that can be used as protective coatings for agricultural (e.g., food) substrates. The compositions can comprise a compound of Formula I: and an additive, wherein the variables m, n, q, r, Ra, Rb, R1, R2, R3, R4, R5, R6, R7, R8, R9, R10, R11, R12 and R13 are defined herein. The protective coatings formed from the compositions can be used to prevent food spoilage due to, for instance, moisture loss, oxidation, or infection by a foreign pathogen.

Formulations containing a homogeneous suspension of biopolymers for use in the agricultural field, and seed coating compositions containing biopolymers are described. In embodiments, the biopolymer is selected from 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 a polar solvent. The formulations can find specific uses as seed coatings, seed soaking, seed pelleting, granular additives (fertilizers), powder additives (fertilizers), root dripping, foliar spraying and other agricultural uses.

Formulations comprising homogeneous suspensions of biopolymer(s) for use the field of agriculture and seed coating compositions comprising a biopolymer are described. In embodiments the biopolymer is selected from 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 within a polar solvent. The formulations may find particular uses as seed coating, seed soaking, seed pelleting, granular additive (fertilizer), powder additive (fertilizer), root dripping, foliar spray and other agricultural applications.

The invention relates to a preparation method of an edible continuous antioxidant composite film, and belongs to the technical field of edible preservative films, the method comprises the following steps: dissolving soybean protein isolate in deionized water, adding glycerol as a plasticizer, and stirring at 75-85 DEG C to obtain a uniform soybean protein isolate casting solution; adding fucoidin into the soybean protein isolate casting solution, naturally cooling the mixed solution after the reaction is completed, adding 0.01-0.05% of pecan green tangerine peel extract at normal temperature according to the mass volume ratio, continuously stirring and reacting for 20-45 minutes to obtain a ternary composite film-forming solution, putting the ternary composite film-forming solution into a film, and drying to obtain the edible continuous antioxidant composite film. The inoxidizability of the prepared edible continuous antioxidant composite film is reduced slowly under the condition of an accelerated test, the preservation time of pumpkin seeds can be remarkably prolonged, the increase of the peroxide value and the acid value of the pumpkin seeds is controlled, and compared with other antioxidant films, the edible continuous antioxidant composite film has remarkable advantages.

The invention discloses a fresh peanut nanometer preservation method based on ginger source carbon dots, and belongs to the technical field of food preservation. According to the invention, fresh peanuts are taken as a research object, and the nano structure and surface functional group characteristics of GCDs are confirmed through system characterization, so that the influence of GCDs treatment on the color, texture, macroscopic nutritional ingredients (fat, protein and carbohydrates) and antioxidant enzyme system activity during the storage period of peanuts is deeply explored. More importantly, amino acid analysis and proteomics are creatively integrated, and the action mechanism of the GCDs for maintaining the peanut quality by inhibiting protein oxidative degradation and regulating amino acid metabolic pathways is clarified from the two dimensions of nutrient component retention and molecular mechanism. The invention not only provides a solid theoretical basis for the GCDs as an efficient nano preservative, but also opens up a new thought for deep application of the carbon-based material in the preservation of harvested agricultural products.

The disclosure relates to methods and compositions for improving storage, transportation, or both, of food, flowers, plants, seeds, nuts, and other products. The products may be coated with at least one or more of silk fibroin, chitin, acetylated monoglycerides, shellac, starch, high fructose corn syrup, mayauba wax maydelilla wax, beeswax, vegetable oil, paraffin oil, ethylenediaminetetraacetic acid, cellulose, pectin, alginate, chitosan, gum Arabic, soy protein, zein, casein, whey, or other coatings that may extend the shelf life, improve transport, protect product quality and freshness, safety, or a combination of the same. The coatings may include edible and non-edible coatings.

The application provides a preparation method of stir-fried gualouzi with improved storage quality based on a leaf extract of Bacopa monnieri, and relates to the field of food. The preparation method comprises the steps of steam pretreatment, microwave enzyme inactivation, composite antioxidant treatment, stir-frying, cooling and vacuum deoxygenation packaging. The application adopts a comprehensive preservation method, which comprises three means of steam-microwave enzyme inactivation, smearing of natural antioxidants and vacuum deoxygenation packaging, and establishes a multiple protection system from enzyme activity inhibition, oxidation reaction blocking to external oxygen isolation, thereby establishing a comprehensive quality protection measure for the stir-fried gualouzi product. Through the above three means, which are connected and supplemented to each other, the shelf life of the product is significantly prolonged on the basis of ensuring food safety, and the storage quality is effectively improved. The application breaks through the limitation of a single preservation method, provides an effective solution for prolonging the shelf life of stir-fried gualouzi and maintaining the flavor and nutritional value thereof, and has important popularization and application value.

The application provides an HA-EGCG graft copolymer, a preparation method thereof comprises using hyaluronic acid and EGCG as reaction substrates, and adopting an ascorbic acid / hydrogen peroxide redox system to mediate a crosslinking reaction to obtain the HA-EGCG graft copolymer. The HA-EGCG graft copolymer has excellent biological activity, and has a better improvement on nut coating effect, and provides a new idea and a new way for developing biological activity of nut coating.