1177 results about "Fruits vegetables" patented technology

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

The invention discloses a compound clear juice beverage and a preparation method, and relates to the technology field of food processing. The method has the concrete steps as follows: carrot is processed through washing, peeling off, slicing, color-protecting, and beating; serous fluid is softened for 60 to 120 minutes in an ultrasonic field, and then is processed through centrifugation; centrifugation precipitate is added with pectase, zymohydrolysis is performed for 80 to 100 minutes and the temperature is 45 to 55 DEG C, and enzymolysis liquid is processed through centrifugation; supernatant fluid obtained in the two centrifugations is merged, chitosan citric acid solution is added, the mixed solution is cleared to gain clear carrot juice; strawberries are washed, beat, added with pectinase, and then processed through zymohydrolysis for 80 to 100 minutes, wherein, the temperature is 45 to 55 DEG C, the centrifugation is performed, the supernatant fluid after centrifugation is collected to gain clear strawberry juice; wherein, clear strawberry juice is 30 to 70 parts, and others are clear carrot juice; mixed juice which is 100 parts is added with the components as follows: sucrose is 5 parts, common salt is 1 part, citric acid is 0.15 parts, phosphoric acid is 0.02 parts, Xanthan is 0.02 parts as well as pectin is 0.06 parts, isomaltose oligosaccharide is 9 parts, and ascorbic acid is 0.02 parts; the juice after being mixed is deaerated, sterilized, and canned, so that the compound clear juice beverage is obtained. The compound clear juice beverage has good taste, rich nutrition, and clear as well as transparent state which can be kept for a long time.

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.

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.

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.

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.

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.

The invention discloses a vacuum freeze-dried fruit-vegetable yoghurt and a preparation method thereof; raw materials which can be used comprise various fermented yogurts or yoghurt powders, a fruit powder, a vegetable powder, plant cream or animal cream, a fruit juice, a vegetable juice, a milk powder, a whey powder, starch and white sugar; food additives comprise malic acid, citric acid, pectin, an emulsifier and an edible essence; strains contain lactic acid bacteria, bifidobacteria and the like. The vacuum freeze-dried fruit-vegetable yoghurt has yogurt and fruit and vegetable eating ways changed, improves the scope of promotion, increases the taste and flavor, and enriches the nutrition structure of the product; probiotics can well improve people intestinal tracts; the yoghurt can be modeled into a variety of shapes, is just molten in a mouth, is suitable for middle-aged and elderly people, infants and young children to eat, and is convenient to eat and carry.

The invention relates to fruit and vegetable nutritional ice cream and a preparation method thereof and belongs to the field of food processing. According to the preparation method, fruits and vegetables are added in a form of fruit and vegetable ultra-micro powder; the produced fruit and vegetable nutritional ice cream has rich fruit and vegetable aroma and flavor; the taste is uniform and the color and the luster are bright; the mouth feel is fine and smooth and no ice crystal exists; the fruit and vegetable nutritional ice cream contains beneficial components including dietary cellulose, pectin and the like in pericarp so that the fruit and vegetable nutritional ice cream is easily digested and absorbed by an organism and the nutritional values of the fruits and the vegetables are improved; resources of the fruits and the vegetables are utilized sufficiently and the utilization rate of the raw materials is improved. A formula become simple and main raw materials only contain fresh milk, cream, the fruit and vegetable ultra-micro powder and sugar; meanwhile, the use amounts of an emulsifying agent and the sugar are reduced. The problems that the taste is not good and the fruits with low juice content and the vegetables with the low juice content (such as pumpkins) are difficult to add into the ice cream or the taste is poor after the fruits with low juice content and the vegetables with the low juice content are added are solved.