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1203 results about "Fruits vegetables" patented technology
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Process for preparing composite enzyme and product thereof
A compound ferment production process and a product thereof are applicable to the technical field of foods. The formulation of the product comprises fruit vegetable ferment raw juice, plant ferment raw juice, corn ferment, peas ferment and multielement alditol. The production process comprises the following: a step of preparing fruit vegetable ferment liquid, during which, selecting and cutting fresh fruits and vegetables into slices or pieces, blending the slices or pieces, adding apple vinegar on the slices or the pieces, and storing the fruits and vegetables hermetically at room temperature to prepare the fruit vegetable ferment raw juice through natural fermentation; a step of preparing the plant ferment liquid, during which, selecting, chipping and blending herbal plants, adding common salt into the sliced herbal plants, and storing the sliced herbal plants hermetically at room temperature to prepare the plant ferment raw juice through natural fermentation; and a step of fermentation and product processing, during which, taking the fruit vegetable ferment raw juice, the plant ferment raw juice, the corn ferment and the peas ferment, carrying out the second fermentation at room temperature, adding the multielement alditol during the second fermentation, using a sealed jar during the fermentation, preparing the compound ferment product after a postmaturation process, and preparing the liquid, powdery and solid particle ferment through mechanical processing and forming. The process and the product thereof which have a novel and scientific design and long-term maturation through the natural fermentation can increase the vitality of the ferment, facilitate the demand of a human body and improve the health of the human body through frequent edibility.
Owner:沈阳麦金利食品制造有限公司
Fresh and alive traditional Chinese medicine fruit-vegetable enzyme and preparation method thereof
InactiveCN104664270AEmbody attributesIncrease health functionFood preparationBiotechnologyFermentation
The invention discloses fresh and alive traditional Chinese medicine fruit-vegetable enzyme and a preparation method thereof. The fresh and alive traditional Chinese medicine fruit-vegetable enzyme is prepared from primary material fresh and alive traditional Chinese medicines, fruits and vegetables, and auxiliary materials, wherein a ratio in parts by weight of the fresh and alive traditional Chinese medicines to the fruits and vegetables is (20-30) to (80-70). The preparation method comprises the following steps: I, performing enzymolysis; II, performing primary fermentation; and III, performing secondary fermentation. The fresh and alive traditional Chinese medicine fruit-vegetable enzyme has the beneficial effects that the enzymolysis degree is high, the nutrient ingredients are abundant, unique health function factors are provided for an enzyme product, and the product is great in look and taste due to the scented and fresh taste of the fruits and the vegetables, so that the characteristics of food are shown, the health level is improved and the diseases are prevented and treated in a facilitated manner.
Owner:PROZIN PHARMA CO LTD
Composite fresh flower, fruit, vegetable and herb enzyme, and preparation method and application thereof
InactiveCN105029603AShort manufacturing timeImproves antioxidant activityCosmetic preparationsHair cosmeticsBiotechnologyBlood sugar
The invention relates to a composite fresh flower, fruit, vegetable and herb enzyme, and a preparation method and application thereof, and belongs to the technical field of biological medicines. According to the composite fresh flower, fruit, vegetable and herb enzyme, dozens of kinds of common fruits, vegetables, grains, fresh flowers and edible medicine herbaceous plants are adopted as raw materials to comprehensively supplement nutrients, microbes, trace elements and dietary fiber required by bodies; through addition of the fresh flowers, the fresh flower, fruit, vegetable and herb enzyme provided by the invention has the fragrance of the flowers and contains plant anthocyanidin; anthocyanidin substances are plant antioxidants which are high in property; in an enzyme high-acidity solution, anthocyanidin can be well extracted and released, so that the oxidation resistance of the enzyme is improved; most of the edible medicine herbaceous plants have the efficacies of improving immunity and reducing blood fat, blood sugar and blood pressure; through addition of probiotics, polysaccharides and functional ingredients of the herbaceous plants can be completely extracted out, so that the health efficacy of the enzyme is improved. The preparation method for the enzyme is simple, and the problems of pollution and odd flavor generation in the layer-by-layer fermentation process can be effectively solved.
Owner:陈琳仁
Fruit-vegetable health-care drink
The invention discloses a fruit-vegetable health-care drink which is prepared from the following raw materials by weight parts: 10-18 parts of mulberries, 5-16 parts of tomatoes, 12-20 parts of pears, 10-20 parts of apples, 8-18 parts of carambolas, 10-21 parts of hawthorns, 10-18 parts of walnuts, 2-8 parts of orange peels, 10-18 parts of carrots, 6-12 parts of pumpkins, 8-16 parts of celeries, 5-10 parts of kelp, 5-12 parts of potatoes, 3-8 parts of tremella, 5-10 parts of a Chinese medicinal material extract and 2-5 parts of a sweetening agent. The fruit-vegetable drink provided by the invention is prepared from fruits and vegetables which are rich in nutritional ingredients such as natural vitamins, proteins and calcium; besides, the Chinese medicinal material extract is added so that the obtained fruit-vegetable drink further has the effects of clearing away heat and toxic materials, protecting liver and moistening lung, improving digestion and nourishing brain and blood with good taste and rich nutrition; and if the drink is taken for a long time, the excellent life nourishing effect can be achieved.
Owner:周启琼
Micro-ecological fruit-vegetable enzyme preparation method
InactiveCN103859404ARich sourcesLess investmentFood ingredient functionsFood preparationCulture fluidAdditive ingredient
The invention discloses a micro-ecological fruit-vegetable enzyme preparation method. The method comprises the steps of culturing 4 to 6 of six probiotics including lactobacillus acidophilus, bacillus coagulans, bacillus natto, saccharomyces cerevisiae, enterococcus faecium and bifidobacterium in a culture medium comprising ingredients such as brown sugar, liquorice and fresh sweet potato, and then culturing the probiotics through a diluted culture liquid containing brown sugar and liquorice in an activating manner to prepare a micro-ecological preparation, wherein the prepared micro-ecological preparation is a fermenting agent which is used for fermenting fruit pulp of fresh fruit and vegetable and traditional Chinese herbs. The microorganism enzyme in the ecological preparation and the natural vegetable enzyme in fruits, vegetables and Chinese herbs are compounded into a composite enzyme supplement by utilizing a micro-ecological fermentation technology, i.e. the micro-ecological fruit-vegetable enzyme. The micro-ecological fruit-vegetable enzyme can be made into a liquid type or a solid type (powder). An ideal effect is achieved in the fields such as medicine, healthcare and beauty.
Owner:JUNZHU DALIAN BIOLOGICAL IND CO LTD
Under-actuated three-finger type fruit-vegetable flexible picking device
InactiveCN104838809AWith envelope grabbing functionImprove stabilityGripping headsPicking devicesRobotic armContact force
The invention belongs to the field of agricultural robots and discloses an under-actuated three-finger type fruit-vegetable flexible picking device which comprises under-actuated finger mechanisms I, a tilting driving mechanism II, a telescopic driving mechanism III, a pruning mechanism IV, a palm supporting disc, a finger driving motor connecting disc and a wrist connecting clamping disc. The three sets of under-actuated finger mechanisms I are evenly distributed on the palm supporting disc which is fixedly connected with the finger driving motor connecting disc. The finger driving motor connecting disc is fixedly connected with the wrist connecting clamping disc which is connected with a wrist of a robotic arm. The tilting driving mechanism II and the telescopic driving mechanism III drive the pruning mechanism IV to tilt and stretch, and the pruning mechanism achieves shear movement. The using range and the using flexibility are expanded, the high picking success rate can be achieved, and mechanical damage on plants and fruits is lowered. Picking of sphere-similar fruits or clustering-growing fruits can be achieved. The device has the advantages that fruit shape self-adaptation capacity is achieved, and contact force is controllable.
Owner:JIANGSU UNIV
Milk and dairy food containing fruit granules and method for producing the same
The present invention relates to a diary product containing fruit granules. Every 100 weight parts of the diary product of the present invention contains 30 to 80 parts of milk and milk product, 1 to 15 parts of fruit granules, 0.2 to 1.0 part of stabilizer compound and 0.25 to 0.6 part of acidity regulator; wherein, the stabilizer compound contains modified bio-fermentation polysaccharide and thickener; the fruit granule contains coconut juice fermented polysaccharide granule and fruit vegetable granule. A production method of the diary product containing fruit granules is also related by the present invention.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Fruit-vegetables antistaling agent, preparation and application thereof
InactiveCN101366411AAnti agingInhibit spoilage and mildewFruit and vegetables preservationAdditive ingredientSalicylic acid
The invention provides a fruit and vegetable fresh-keeping agent, a preparation method and application thereof. The fresh-keeping agent uses burdock fructo-oligosaccharides as main composition and combines aqueous solution prepared by chitosan, ascorbic acid, salicylic acid, calcium chloride and acetic acid to treat fruit and vegetable, so that a fruit and vegetable system can obtain the improved resistance, and a hyaloplasmic fresh-keeping membrane is formed on the surface of the fruit and the vegetable so as to effectively inhibit the growth of microbe, prevent moisture dissipation and contact between the fruit and the vegetable and air, and inhibit breath and transpiration, thereby greatly deferring aging of the fruit and the vegetable, and inhibiting putridity, mildew and rot. The fruit and vegetable fresh-keeping agent is applicable to storage and fresh-keeping for various fruits and vegetables with long fresh-keeping period and small consumption of nutrient materials.
Owner:SHANDONG UNIV
Micro-fluidic chip system and method for pesticide residue field detection
InactiveCN103808948AImprove detection portability and automationQuick checkMaterial analysisMicrofluidic chipMicro fluidic
The invention provides a micro-fluidic chip system and a micro-fluidic chip method for pesticide residue detection, wherein the micro-fluidic chip system is composed of a disposable micro-fluidic chip and a portable instrument, the micro-fluidic chip is composed of a fluid inlet / outlet, a micro channel, a reaction pool and a detection pool; a sample solution inflows from the fluid inlet and flows through the reaction pool and the detection pool along the micro channel to finish the enzyme inhibition reaction and chromomeric reaction of a solution phase, and finally the continuous detection of absorbancy is realized in a chromomeric reaction pool or the detection pool by using the portable instrument so as to obtain the pesticide residue analysis result. The micro-fluidic chip system and method for pesticide residue detection provided by the invention are especially suitable for the field, fast, automatic and accurate detection of the pesticide residue in samples such as fruit, vegetable, soil, water quality and the like.
Owner:HANGZHOU TINKER BIOTECHNOLOGY CO LTD
Biological preservative for fruits and vegetable and its prepn
InactiveCN101019572AImprove securityReduce rotFungiFruit and vegetables preservationYeastPreservative
The present invention discloses one kind of biological bactericide for fruits and vegetable and its preparation process. The biological bactericide consists of 10<8>-10<11> CFU / ml concentration Tallman yeast cell suspension 100-1000 ml, and sodium ethyl hydroxyl benzoate 0.6-1.2 g or sodium butyl hydroxyl benzoate 0.6-1.2 g. The preparation process includes the following steps: 1. inoculating the saccharommycete to NYDB culture medium inside a flask, culturing at 26-28 deg.c and 150-200 rpm for 18-30 hr, centrifuging the fermented liquid at 2000-3000 rpm for 5-10 min to collect thallus, twice washing with abacterial water, counting with a blood counting chamber and regulating the concentration of the suspension to 10<8>-10<11> CFU / ml; and 2. mixing the suspension, sodium hydroxyl benzoate and water in the ratio of 100 to 1 to 105-100 to 1 to 106 via stirring.
Owner:ZHEJIANG UNIV
Method for treating kitchen waste
InactiveCN105906390ASolve processing problemsImprove processing efficiencyBio-organic fraction processingFood processingLivestock manureEnvironmental engineering
The invention relates to a method for treating kitchen waste. The method comprises the following steps: (1) removing non-organic impurities which can not be treated and are of black soldier fly larvae in the kitchen waste, and then measuring the oil content, salinity, water content and carbon nitrogen ratio of the black soldier fly larvae; (2) adding rice field straw or / and rotten fruit, vegetables and the like for adjusting the content of carbon element, and adding poultry and livestock manure such as chicken manure or / and pig manure for adjusting the content of nitrogen element; (3) crushing the obtained mixture, putting into a homogeneous pool, stirring and fermenting to obtain a mixed organic waste which is in accordance with the growth indexes of the black soldier fly larvae; (4) inoculating the black soldier fly larvae; (5) treating the mixed organic waste under the conditions that the temperature is 26-28 DEG C, the relative humidity is 40-50% and the illumination intensity is lower than 25 lx; (6) separating out treatment residue and black soldier fly bodies; (7) treating the residue by means of natural compost to obtain an organic fertilizer. After the method is used for treating the kitchen waste, the treatment efficiency of the kitchen waste is improved, and the yield of the black soldier fly bodies is increased.
Owner:HUNAN CHUXIAN ENVIRONMENT PROTECTION TECH CO LTD
Composite biological film-coating antistaling agent
InactiveCN101558784AStrong adhesionGood film formingFruits/vegetable preservation by coatingSolubilityWater soluble
The invention provides a novel edible biological film-coating antistaling agent with good preserving effect as well as good water solubility and oxygen insulation simultaneously by adopting a novel biological safe food additive which has no toxic and side effect on a human body. The biological film-coating antistaling agent can form a layer of extremely thin film on the surface of fruit, vegetables and edible fungi, can effectively prevent gas exchange between the fruit, the vegetables and the edible fungi and the ambient environment, reduce water evaporation in food, prevent oxidation between oxygen in the air and the food, and better maintain the nutritive value of the fruit, the vegetables and the edible fungi. The coated film has good transparency so as to be capable of increasing the luster of the fruit, the vegetables and the edible fungi, and has good solubility so as to be easy to clean. Simultaneously, the coated film contains a biological antiseptic which can well inhibit and kill bacteria and fungi on the surface of the fruit, the vegetable and the edible fungi and in the ambient environment, so that the preservation period of fresh fruit and vegetables and the edible fungi can be effectively prolonged. Moreover, the novel film-coating antistaling agent adopts the biological additive, can be safely eaten, and has no toxic and side effect on the human body.
Owner:TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
Cold storage and refrigerating device
InactiveCN107270624AEasy to storeLighting and heating apparatusDomestic refrigeratorsCellular respirationAnaerobic respiration
The invention provides a cold storage and refrigerating device comprising a gas membrane assembly and a proton exchange membrane assembly. The gas membrane assembly is used for discharging oxygen in air from an air conditioning space, so that nitrogen-rich and oxygen-depleted gas atmosphere in favor of food preservation is obtained in the space, and the aerobic respiration strength of fruits and vegetables in the gas atmosphere is reduced through reducing the oxygen content in the fruit-vegetable storage space; at the same time, the basic respiration is ensured, and the anaerobic respiration of the fruits and vegetables is prevented, so that the purpose of long-term preservation of the fruits and vegetables is achieved. The proton exchange membrane assembly can be used for conveying moisture in the air outside the air conditioning space into the space through electrolytic reaction, and the humidity in the air conditioning space is kept in the proper range all the time. In the cold storage and refrigerating device provided by the invention, the proton exchange membrane assembly and the gas membrane assembly can be used coordinately, in favor of food preservation.
Owner:HAIER SMART HOME CO LTD
Life-prolonging nutritious gruel and preparing method
InactiveCN101658296AReasonable nutritionNutritional balanceFood preparationLycium barbarum fruitFood material
The invention relates to a life-prolonging nutritious gruel and a preparing method thereof. The nutritious gruel is prepared by the raw materials of non-glutinous rice, corn, oat, black sesame, carrots, taros, sweet potatoes, potatoes, cabbages, celtuce, yams, soybeans, horsebeans, black beans, red beans, hyacinth beans, peas, catjang, peanuts, filbert, platycladi seeds, gordon euryale seeds, lily, white lotus seeds, barbary wolfberry fruit, black fungus, white fungus, champignon, tuckahoe, lucid ganoderma, and grapes. The preparation method comprises the following steps of grinding the grains, beans and dried fruits raw materials of the above standby food materials into fine power; adding water for cooking; juicing the carrots, taros, yams, sweet potatoes, potatoes, cabbages, celtuce, peanuts, filbert, platycladi seeds, barbary wolfberry fruit, black sesame, black fungus, white fungus and grapes of the standby food materials and extracting fruit-vegetable fungus juice therefrom; and boiling the extracted fruit-vegetable fungus juice to obtain the life-prolonging nutritious gruel. The invention takes mild-natured food materials as main raw materials which are matched with the fruit-vegetable fungus juice, has reasonable and balanced nutrition, achieves the efficacy of prolonging life in diet therapy, and is particularly suitable for middle and old aged people.
Owner:牟思政
Processing method of puffed vegetable fruit crisp slice
ActiveCN1954691APlay a puffing effectTo achieve puffing effectFood preservationFood shapingAdditive ingredientWater content
A process for preparing the puffed fruit-vegetable crisp includes such steps as choosing raw fruit and vegetable, washing, slicing, protecting color, drying at 50-70 deg.C for 1-3 hr, vacuum puffing for 30 min by microwave, and vacuum packing.
Owner:CHINESE ACAD OF AGRI MECHANIZATION SCI
Healthy dumpling and producing method thereof
InactiveCN1471864AMeeting nutritional needsKeep Fresh and Pure TasteDough treatmentFood preparationFruit juiceWheat flour
A health-care dumpling is composed of the dumpling wrapper and the stuffing chosen according health-care purposes. Said dumpling wrapper is made up of wheat flour, color fruit-vegetable juice, colorless fruit-vegetable juice and edible Chinese-medicinal materials. Its preparing process is also disclosed.
Owner:郭永超
Fruit-vegetable nutrition powder and preparation method thereof
InactiveCN104921128AReduce intakeObvious weight loss effectNatural extract food ingredientsFood ingredient functionsDigestionBULK ACTIVE INGREDIENT
The invention discloses fruit-vegetable nutrition powder and a preparation method thereof. The fruit-vegetable nutrition powder and the preparation method thereof have the advantages that natural plants having weight losing effects are taken as raw materials, low-temperature extraction and biological enzymolysis techniques are adopted, active ingredients in the natural plants are maintained to the greatest extent, weight-losing factors good in weight losing effect, such as dietary fibers, plant extracts, tea extracts, spice extracts, Chinese herb extracts, probiotics powder, probiotics factors and bamboo charcoal powder, are compounded on the basis of existing fruit and vegetable nutrition powder scientifically, nutrient substances with weight losing effects, such as albumen powder, malt extracts and wheat malt powder, are also compounded, nutrients such as compound amino acids, vitamins and mineral substances are added, and automatic regulation, digestion and absorption level and capability of human bodies are maintained and improved in terms of satiety, stomach and intestine flora regulation, traditional Chinese medicine health care, fat absorption and removal and the like, so that intake and secondary synthetic approaches of fat of the human bodies are reduced, normal nutrient ingestion and metabolic levels of the human bodies are not affected, and a virtuous circle of health-care weight loss is achieved.
Owner:邵素英
Mixed frozen food of fresh fruit and vegetable and concentrated fruit and vegetable juice and processing method thereof
InactiveCN101803671AMake full use of functional complementarityNutritional diversityFrozen sweetsQuick FreezeFruit juice
The invention relates to mixed frozen food of fresh fruits and vegetables and concentrated fruit and vegetable juice and a processing method thereof, belonging to the field of the quick-frozen fresh fruit and vegetable beverage product and the production method thereof. The method comprises the following steps: directly selecting fresh fruits and eatable vegetables collected from pollution-free planting bases as main raw materials, obtaining clean solid materials after cleaning, peeling, seed removal and slitting pretreatment, mixing with such components as concentrated fruit juice and / or concentrated vegetable juice, white granulated sugar, honey, pectin, drinking water and the like according to a proportion, vacuum packaging to form a semi-finished product, and quickly freezing, thereby obtaining the finished quick-frozen fresh fruit and vegetable mixed food which can be stored, transported and sold under low-temperature conditions. The raw materials comprise the following components by weight percentage: 55-77 percent of solid clean materials of fresh fruit or / and eatable vegetables, 7-16 percent of concentrated fruit juice or / and concentrated vegetable juice, 0.2-1 percent of pectin, 2.5-5 percent of white granulated sugar, 0.3-3 percent of honey and 20-30 percent of drinking water. Therefore, the processed product is a novel frozen fruit and vegetable mixed food product with a high solid content.
Owner:WUHAN EAST YONGTAI BEVERAGE
Iodinated water treatment process
InactiveUS6139731AReduce the amount requiredReduce mortalitySeparation devicesWater/sewage treatment by heatingFree iodineCooling tower
A method and apparatus for producing bacteria-free iodine-species-containing drinking water for farm animals under continuous dynamic water flow, comprising dissolving solid iodine into a first water flow to produce a saturated iodine species-containing aqueous solution at a pre-selected temperature; blending the saturated solution with a second water flow to produce a diluted iodine species bacterium-free aqueous solution; and providing the diluted solution as drinking water to the animals. Preferably, the iodine is dissolved in the first water flow to provide a saturated iodine species at a pre-selected temperature at a known concentration, which saturated solution is then blended into a mean water flow. The continuous flow of iodine species-containing water is fed to a farm animal drinking water distribution network with reduced risk of back-contamination by bacteria-containing water through the network. Other uses of the iodinated water are as a disinfectant, for example, in the food processing industry; fruit, vegetable and fish preservation; industrial, commercial cooling tower waters, sewage and waste water treatment; and as a nutrient as an iodine source for humans, livestock, fish and plants.
Owner:IOSOLUTIONS
High composite aquosity fruit vegetables and edible fungi non-sulphur drying technics
InactiveCN101156622AGood color protectionImprove crispnessFood preparationFruits/vegetable preservation by dehydrationSulfurSolvent
The invention relates to a high-rehydration and high-safety fruit vegetable or edible fungus non-sulfur drying technique, and is characterized in that the tidied and cleaned fruit vegetable or edible fungus is blanched and scalded, and then is positioned in solvent containing 0.1-0.5 percent of citric acid and 0.02-0.1 percent of cysteine, and through the ultrasonic process which is favorable to protect the color and the drying, the finished product is made. The invention takes comprehensive researches on the blanching and scalding technique, the compositions of the blanching and scalding fluid, the color protecting technique, and the drying technique of the fruit vegetable or edible fungus non-sulfur drying technique; the invention does not adopt the noxious and harmful process methods such as sulphur fumigating, and charcoal-fire firing and drying; the invention can get better color protecting effect by combining organically the advanced ultrasonic process and compound color protecting fluid; and ensures that the finished products can keep fine color, fragrant, taste, and shape after being rehydrated; the invention has high rehydration and high safety. In the case of the bamboo shoot drying, the obtained product is white, the residual value of SO2 is less than or equal to 0.05g / Kg, the rehydration rate reaches more than 5-10, the crispness after rehydration is good, and the invention possesses the characteristic faint scent and the characteristic fresh taste of the fresh bamboo shoot.
Owner:YIBIN UNIV
Morinda citrifolla based antifungal formulations and methods
InactiveUS20050181082A1Improve crop qualityImprovement in resistance againstBiocideOrganic active ingredientsAntifungalOrganic farming
The present invention provides a formulation which may be utilized in agricultural practice that is eco-friendly and effective as plant growth promotion agent, soil improvement agent, bactericide and insecticide agent, disease and harmful insect prevention agent, and is suitable for organic farming. The formulation of the present invention is comprised of a Morinda citrifolia product or extract. The formulation of the present invention may be applied to fruit vegetables, leafy vegetables, root vegetables, grains as well as flowers and shrubs, increasing the amount of yield and extending freshness period after harvest. Further, the present invention relates to antifungal and antibacterial activity of processed Morinda citrifolia products, as well as from various fractions of extracts from these processed products and the Morinda citrifolia L. plant, and related methods to determine mean inhibitory concentrations. In particular, the present invention relates to ethanol, methanol and ethyl acetate extracts from Morinda citrifolia L. and their inhibitory activities on common fungi and bacteria and the identification of mean inhibitory concentrations.
Owner:TAHITIAN NONI INT INC
Process for preparing soil-free organic matrixes
InactiveCN101054318ABio-organic fraction processingOrganic fertiliser preparationUtilization rateOrganic matrix
A preparation method of non-earth organic matrix comprises following five steps: preparing material, smashing, sieving, fermenting, mixing. The prepared non-earth organic matrix has advantages of good air permeability, strong hygroscopicity, no germ infection, abundant microelement and nutrition composition. Based on preparing a plurality of varieties of non-earth organic matrix in a plurality of years, through continuously probing and improving, a preparation method of non-earth organic matrix of the invention is optimized and selected, when applied to fruit vegetable, flowers and special economic plant, the matrix can accelerate forest germchits breed, can promote absorption and use of nutrition elementary, raise fertilizer utilization rate, strengthen anti-adversity of planting crop, is helpful to preserve water and fertilizer, aerate and promote root system to develop.
Owner:牛军生
Vegetable washer
InactiveCN101375775AIncrease cleaning strengthReduced sealing requirementsKitchen equipmentFood treatmentHigh concentrationUv disinfection
The invention discloses a vegetable washer including a casing, a drive unit arranged in the casing, an external barrel and an internal barrel, wherein the internal barrel is concentrically sleeved in the external barrel; permeable holes are formed on the wall surface of the internal barrel; a clearance is reserved between the internal barrel and the external barrel; the drive unit is connected with the internal barrel and drives the internal barrel to rotate; a water retaining ring is arranged on the side wall of the external barrel to overturn the water ascending along the external barrel wall into the internal barrel; an ozone adding device is connected with the external barrel; a UV disinfection device is arranged on the side wall of the external barrel; and a ultrasonic generating device is arranged at the bottom of the external barrel. In the invention, the circulation water flow from top to bottom and the ultrasonic device can wash and vibrate vegetables and fruit with cleaning effect at the same time, and vegetables and fruit can be rotated along with the internal barrel without mutually relative movement to ensure the complete epidermis of vegetables and fruit; moreover, the ozone water with high concentration and the UV device of the invention can thoroughly sterilize and disinfect vegetables and fruit and has good effect on degradation of pesticide.
Owner:SHENZHEN KEXINGCHUANG TECH DEV
Production method and fermentation apparatus for active lactobacillus fruit-vegetable beverage base material
InactiveCN103494285AExtended shelf lifePure tasteLactobacillusMulti-step food processesAutomatic controlFreeze-drying
The invention provides a production method and a fermentation apparatus for an active lactobacillus fruit-vegetable beverage base material. The production method includes performing multilevel expansion and fermentation on pickle fermentation liquor, fruit-vegetable thick liquid and cold boiled water according to a ratio to obtain a certain amount of fermentation liquor, and performing lactobacillus water seal anaerobic fermentation on the fermentation liquor, active lactobacillus freeze-dried powder and multi-fruit-vegetable juice compounded through cold processing to produce the active lactobacillus fruit-vegetable beverage base material. Beverages prepared through mixing of the base material and sweet water are sour and sweet, fresh and cool, and rich in content of vitamins, mineral substances and various enzymes; the number of active lactobacillus at initial stage is not less than 5*107cfu / ml; the base material can be stored at normal temperature, and shelf life of the base material is one year. The fermentation apparatus comprises a juice tank, a pulp tank, a heat-insulating water tank, an automatic temperature controller, a T-shaped pipeline filter, a feed and discharge valve, a water seal member and the like. The juice tank is communicated with the pulp tank through the pipeline filter.
Owner:兰敬墨
Fruit-vegetable fresh-retaining film, and its production method and equipment
InactiveCN1580104AImprove work efficiencyImprove performanceFood preservationCoatingsOrganic acidTectorial membrane
This invention refers to the preservative film for fruits and vegetables, the method and the equipment. It is to spread a coat of preservative material on the ordinary sheet film and the preservative material includes the film forming matter, organic acid, sterilization preservative, bond and active chemicals, endows the preservative film with antibiotic antiseptic property and adjusting the properties of air and water freely to the preservation environment and makes the ordinary sheet film a kind of preservative film with special preservative function. Its equipment includes pressure roller, rolling machine, surface treatment installation, bracket and tectorial membrane implement. Behind the original velum there is a two-class pressure roller, then surface treatment installation and tectorial membrane implement. On the both side of the tectorial membrane implement there are supporting rollers. The last is a rolling machine, which is driven by an electromotor. This kind of preservative film has good functioning and the production procedure is fully automatic.
Owner:GUANGXI UNIV +1
Special organic fertilizer for solanaceous fruit organic vegetables and preparing method thereof
InactiveCN101734959AStrong targetingNo pollutionBio-organic fraction processingOrganic fertiliser preparationDecompositionHazardous substance
The invention relates to a special organic fertilizer for solanaceous fruit organic vegetables and a preparing method thereof. The organic fertilizer is prepared from the following components in parts by weight: 250-400 parts of furfural, 300-450 parts of cotton seed hulls, 150-250 parts of weathered coal, 50-150 parts of grouts and 10-20 parts of microorganism fermentation strains. According to the nutrient requirement of the solanaceous fruit vegetable and the nutrient content of various organic matters, the special organic fertilizer is prepared from different organic raw materials through mixing and fermentation, has strong pertinence, and is free from harmful substances. According to the difficulty degree of the fermentation and decomposition of various raw materials, the fermentation and rotten are carried out by sections, therefore, the nutrient release time in the final product satisfies the absorbing requirements of the solanaceous fruit vegetables, the vegetable is strong in the time of infertility, and has high yield and good quality.
Owner:SHANDONG GUANGDA FERTILIZER INDAL TECHCO
A method for preparing natural fruit vegetables antistaling agent using capsule technique
InactiveCN101161082ASolve the preservation problemSolve storage problemsFruits/vegetable preservation by coatingCitric acidHeating temperature
The present invention belongs to a method for preparing nature fruit vegetable antistaling agent using capsule technology. The mixing ratio as well as method is: getting 0.01 to 2 percent of foliage oil, 0.1 to 5 percent of microcapsule wall material, adding water of one kilogram and mixing them fully to obtain fruit vegetable antistaling agent; the fruit vegetable antistaling agent is coated fruit exterior, forming a translucence film composed of foliage oil and microcapsule after drying, so as to reach antistaling; the chitose and the konjak amylose etc. dissolve slowly in water, it is need to heat or add auxilytic agent into the water, the auxilytic agent includes: citric acid and vinegar acid, the ratio is 0.5 percent to 2 percent, the heating temperature is 20 DEG C to 90 DEG C. The method is that the fruit vegetable antistaling agent is nature safe and high effect, which not only solve the problem of antistaling as well as storing effectively, but also the leftover on the fruit has no toxicity, and reaching edible standard, which solves the problem that the medical antistaling agent has remnant poison and can improve the economy efficiency of fruit vegetable.
Owner:陈绳良
Conical air-storage liquid-storage culture system
InactiveCN102870663ASplit structure design is reasonableReasonable structural designAgriculture gas emission reductionCultivating equipmentsRound tableGreenhouse
The invention discloses a conical air-storage liquid-storage culture system, belonging to the technical field of agricultural facilities. The technical scheme comprises a conical or round-table shaped bracket (13), wherein multiple layers of ring-shaped culture grooves (16) are arranged on the bracket (13); each layer of ring-shaped culture grooves (16) are formed by an integral ring-shaped groove or a plurality of arc-shaped culture grooves with sealed ends which are connected end to end. The system has the following advantages: the system is reasonable in the split type structure design and is agile and convenient to assemble and transport, so that the cost spent on transporting, storing and the like are greatly reduced; the system is beautiful in shape and has very high ornamental value; the system is easy to move, and the two-side phenomenon is avoided; the system is reusable and long in service life; with the adoption of the system, leaf vegetables and fruit vegetables productions can be performed without destroying ground; the space use ratio is improved fully, and the yield of unit area is significantly improved; and the system is suitable for various greenhouse three-dimensional layer type culture, and also can be used as a landscape gardening facility and an indoor balcony planting device.
Owner:BEIJING CAU FUTONG GARDENING
Melon and fruit vegetable soilless culture general nutrient solution
InactiveCN101704696AGood effectMagnesium fertilisersAlkali orthophosphate fertiliserPhosphateManganese
The invention discloses a melon and fruit vegetable soilless culture general nutrient solution which is characterized by not only can culture melon and fruit vegetables of a single variety, but also is applicable to the mixed cultivation of various melon and fruit vegetables. The formula is as follows: each 1000kg of water contains 600 to 700g of potassium nitrate, 400 to 550g of magnesium sulfate, 100 to 150g of ammonium dihydrogen phosphate, 1000 to 1500g of calcium nitrate, 40 to 60g of Fe-Chelate, 2 to 3g of borax, 1.5 to 2.0g of manganese sulfate, 0.3 to 0.5g of zinc sulfate, 0.1 to 0.2g of copper sulfate, 30 to 50g of potassium dihydrogen phosphate, and 0.03 to 0.05g of ammonium molybdate. The solution has simple operation and obvious effect, can effectively reduce cost, and improve vegetable output by 10 to 15 percent, thus being particularly applicable to the soilless culture of various melon and fruit vegetables in modern agricultural sightseeing garden areas.
Owner:芜湖东源新农村开发股份有限公司
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