293 results about "Goji berry" patented technology

The invention belongs to the technical field of remote sensing, and discloses a wolfberry planting distribution high-precision remote sensing monitoring method based on multi-temporal fusion and spectral feature optimization. According to the method, a multi-temporal and multi-spectral satellite image is used as a data source, and preprocessing and multi-temporal image fusion are firstly carried out; the method comprises the following core steps: establishing a time sequence characteristic curve according to a unique phenological period (such as bare soil characteristics in a dormancy period and high vegetation coverage in a rapid growth period) of wolfberry; in a spectral domain, screening out a characteristic spectrum dimension combination with the highest discrimination degree between the wolfberry and other crops through a characteristic wave band optimization algorithm (such as vegetation index difference degree and red edge characteristics); and in combination with an object-oriented classification or deep learning classification model, constructing a space-time coupling classifier, and performing high-precision extraction and distribution mapping on the Chinese wolfberry planting region. The method can effectively solve the problem of confusion classification of Chinese wolfberry and similar ground features (such as other shrubs and orchards), and realizes rapid and accurate monitoring of Chinese wolfberry planting area and spatial distribution.

The invention discloses a Chinese wolfberry seedling raising method for improving paddy field soil, which comprises the following specific steps: collecting cutting slips: collecting branches with the diameter of more than 0.3 cm, cutting the branches into cutting slips with the length of 12-15 cm, and reserving 2-3 tender shoots on each cutting slip without damage; rooting liquid treatment: preparing a rooting liquid, and soaking the positions 3-5 cm above the bottom ends of the cutting slips in the rooting liquid for 12-24 hours; the rooting liquid is mainly prepared from rice vinegar and brown sugar; temperature-controlled root promoting: controlling the environment temperature to be 15-25 DEG C, and vertically inserting the cutting slips treated by the rooting liquid into the seedling raising container; the seedling raising container is filled with improved paddy field soil in advance; when 1-2 tender shoots newly grow on the cutting slips and 7-8 tender leaves grow on the cutting slips, shoot tips are removed, so that the tender shoots on the cutting slips are converted into semi-lignified from fleshy, apical dominance is inhibited, rooting is promoted, and seedling raising is continued; when new buds grow out again, seedling raising is completed, and the seedlings are transplanted to a field for planting. The lycium barbarum seedling raising method has the advantages of being low in cost, environmentally friendly, high in survival rate, suitable for improved paddy field soil and the like.

The invention belongs to the technical field of Chinese wolfberry processing, and particularly relates to a production method of fresh-locked Chinese wolfberry rich in high-value active ingredients and the fresh-locked Chinese wolfberry. According to the method, the Chinese wolfberry fruits are pretreated before vacuum drying, namely preheating is carried out, high-temperature treatment on the fresh Chinese wolfberry fruits is rapidly realized, and the influence of stress reaction and long-time heating in later drying on functional active ingredients of the Chinese wolfberry fruits is prevented by combining medium and short infrared waves and a short-time high-temperature process. The sensory quality (such as color value and meat texture) of the Chinese wolfberry is kept at a higher level, the functional active ingredients of the Chinese wolfberry are protected, and the loss of nutritional ingredients is reduced. And the fresh-locked Chinese wolfberry fruits prepared by the process disclosed by the invention are stable in quality and have good reproducibility.

The invention relates to the technical field of food, in particular to a composition for relieving anxiety and improving sleep and a preparation method and application thereof, and the composition is composed of jujuboside, anthocyanin, gamma-aminobutyric acid and ginsenoside Rb1. The jujuboside is derived from spina date seeds, the anthocyanin is derived from at least one of lycium ruthenicum, blueberry purple epidermis, aronia melanocarpa and mulberries, and the ginsenoside Rb1 is derived from at least one of ginseng roots, ginseng stems and leaves, ginseng flowers, panax notoginseng roots, panax notoginseng stems and leaves, panax notoginseng flowers, panax notoginseng fibrous roots and American ginseng. According to the invention, a plurality of components are synergistic, the efficacy is comprehensive and the pertinence is strong, the effective components are not simply mixed, but form a highly synergistic action system, and the efficacy covers multiple dimensions of improving sleep, relieving anxiety and improving the overall state.

The invention discloses a quality mining and evaluation method of a wolfberry characteristic flavor nourishment, and relates to the technical field of food quality analysis and sensory evaluation, and the method comprises the following steps: S1, carrying out non-targeted analysis on the wolfberry characteristic flavor nourishment by adopting headspace solid phase microextraction in combination with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, and obtaining original abundance data of the volatile compound. According to the quality mining and evaluation method for the Chinese wolfberry characteristic flavor nourishment, accurate identification and quantitative evaluation of key flavor substances in the Chinese wolfberry characteristic flavor nourishment are realized by establishing a flavor contribution potential index model and combining a dual verification mechanism. According to the method, the limitation that only a single chemical component is concerned or actual sensory experience is ignored is solved, and the accuracy and reliability of flavor component screening are improved by integrating multi-dimensional parameters such as instrument response intensity, human olfaction threshold and matrix release characteristics and through cross validation of a gas chromatography-olfaction technology and a standard substance addition experiment.

The invention relates to the technical field of oral preparations, in particular to an improved oral preparation based on traditional Chinese medicine prescription Yufengxiang powder and a preparation method of the oral preparation. The preparation comprises traditional Yufengxiang powder components such as mung beans, radix angelicae, Chinese wolfberry fruits, licorice roots and poria cocos. And modern functional components such as turmeric, grape seeds, low-molecular-weight hyaluronic acid, L-ascorbic acid, zinc gluconate, a pumpkin seed extract, black pepper pigment and a rice essence extract. The preparation method comprises the following steps: respectively extracting the raw materials, drying into powder, mixing all active components according to the formula, controlling the moisture content of the powder, and filling into an enteric capsule shell. Through dosage form improvement and formula optimization, the bioavailability of active ingredients is remarkably improved, multiple synergistic effects of whitening, oxidation resistance, moisturizing, nerve soothing, alopecia improvement and the like are achieved, and the technical problems that traditional Yufeng western style powder is low in external use absorption rate and single in function are solved.

The invention relates to the technical field of food processing, and particularly discloses high-stability additive-free ginger and red date paste and a preparation method thereof. The ginger and red date paste is prepared from the following components in percentage by weight: 45-50% of ginger juice, 30-35% of ancient brown sugar, 12-15% of red dates, 1-2% of Chinese wolfberry fruits, 1.5-2.0% of honey, 1.0-1.5% of haws, 0.5-1.0% of cinnamon, 0.3-0.6% of radix angelicae and 1.5-2.0% of malt, and does not contain preservatives, thickeners, pigments and artificial sweeteners. The preparation method comprises the following steps: carrying out low-temperature enzymolysis wall breaking on the fresh ginger to obtain juice, carrying out flash extraction and enzymolysis on the red dates to obtain juice, carrying out low-temperature blending, carrying out vacuum low-temperature homogenization, carrying out low-temperature vacuum concentration, carrying out ultrahigh-pressure HPP non-thermal sterilization and carrying out sterile cold filling. Through cooperative control of extraction, blending, homogenization, concentration and sterilization conditions, the uniformity and storage stability of the paste are improved, the possibility of layering and bleeding phenomena is reduced, and the flavor and quality of the product can be maintained.

The invention belongs to the field of food engineering and traditional Chinese medicine functional foods, and discloses a preparation method of a tremella and ginseng composite freeze-dried product, which comprises the following steps: S1, preparing a decoction, weighing poria cocos, Chinese yam and other medicinal materials and ginseng slices according to a ratio, soaking, taking out the ginseng slices for later use, decocting the remaining medicinal materials, and filtering to obtain the decoction; s2, preparing a radix ophiopogonis zymolyte, namely crushing radix ophiopogonis, dissolving, adding a compound enzyme (cellulase: pectinase = 2: 1) for enzymolysis, and performing enzyme deactivation and concentration to obtain the zymolyte; s3, the tremella is boiled to produce glue, the soaked tremella and the medicine soup are mixed and boiled, and the radix ophiopogonis zymolyte, the ginseng powder and the sweetening agent are added; s4, molding and filling into a mold: filling the white fungus thick soup into the mold, and embedding the soaked ginseng slices, Chinese wolfberry fruits and red date slices; and S5, freeze-drying and packaging, namely sealing after pre-freezing and sublimation drying. According to the preparation method, the rehydration time of the product is less than or equal to 67 seconds, the retention rate of ginsenoside is greater than or equal to 90% and the distribution of ingredients is uniform and visual through segmented ginseng treatment (slice embedding and powder supplementing), radix ophiopogonis enzymolysis and process parameter standardization, so that the preparation method is suitable for industrial production of health-care foods and ready-to-eat foods.

The utility model discloses a metal impurity removal device for wolfberry puree production and processing, which comprises a shell, mounting plates are arranged on the inner wall of the shell and on both sides, magnetic guide plates are arranged on the outer walls of the mounting plates, and a plurality of magnetic guide plates are arranged in a staggered manner. Positioning blocks are fixedly arranged on the upper end faces of the mounting plates, positioning grooves are correspondingly formed in the upper end face of the shell, the positioning blocks are located in the positioning grooves, sliding grooves are formed in the positions, located on the two sides, of the outer walls of the positioning blocks, sliding blocks are slidably arranged in the sliding grooves, and bolts are arranged on one side faces of the sliding blocks. And therefore, a user can move the sliding block through the shifting block, so that the plug pin is separated from the plug hole, and at the moment, the positioning block can be taken out from the interior of the positioning groove, so that the mounting plate and the magnetic guide plate are disassembled, and subsequent cleaning is facilitated.

The utility model discloses a visual pressing machine which comprises a 3D recognition station and a gantry moving frame, a plurality of Chinese wolfberry pressing mechanisms are arranged at the bottom of the 3D recognition station, a material disc conveying mechanism is arranged at the position, close to the left side, of the bottom of the 3D recognition station, and two Chinese wolfberry conveying mechanisms are arranged on the right side of the material disc conveying mechanism. Two Chinese wolfberry posture adjusting stations are arranged at the bottom of the 3D recognition station, a Chinese wolfberry bin station is arranged at the center of the bottom of the 3D recognition station, Chinese wolfberry sorting stations are arranged on the left side and the right side of the Chinese wolfberry bin station, and the equipment performs visual positioning through a camera and performs calculation through an intelligent learning algorithm; automatically picking up seeds such as grapes, Chinese wolfberry fruits and blast beads, setting the pressing depth and pressing the seeds into the inner cavity of the marinated areca nuts; an innovative sieve plate conveying mode is adopted, so that betel nut powder and the like on the platform are easy to clean; the yield is larger than or equal to 40000 pieces per hour (grapes and Chinese wolfberry fruits) and larger than or equal to 45000 pieces per hour (blasting beads), the pressing qualification rate of the grapes, the Chinese wolfberry fruits and the blasting beads can reach 95% or above, and a control system is easy to operate and convenient and fast to maintain.

This invention belongs to the field of plant active ingredient extraction technology, specifically relating to a process for efficiently extracting anthocyanins from black goji berries. The process includes the following steps: Step 1: Preparing black goji berry powder; Step 2: Adding buffer solution to the black goji berry powder to obtain a black goji berry suspension; adding a complex enzyme to the black goji berry suspension for enzymatic hydrolysis, enzyme inactivation, and cooling to obtain an enzymatic hydrolysate; Step 3: Adding Aspergillus niger to the enzymatic hydrolysate for fermentation, sterilization, and obtaining a primary fermentation broth; continuing to add a complex microbial culture for anaerobic fermentation, sterilization, and cooling to obtain a final fermentation broth; Step 4: Performing alcohol extraction on the final fermentation broth to remove ethanol, obtaining a concentrated crude extract; Step 5: Purifying the concentrated crude extract using AB-8 macroporous adsorption resin, drying, and obtaining the black goji berry extract. This invention's process can simultaneously improve the extraction rates of total alkaloids and anthocyanins from black goji berry extract.

This invention aims to address the technical bottlenecks of existing milk curd products, such as weak functional activity, unclear process parameters, and unstable flavor and quality. It utilizes *Pediococcus pentosaceus* HM4, *Streptococcus thermophilus* HM6, *Lactococcus lactis* JY4, and *Lactobacillus plantarum* NC1, employing these four strains in an optimal ratio as a compound fermentation agent to achieve synergistic effects. Using milk and goji berries as raw materials, the fermentation process of milk curds and goji berry milk curds was systematically optimized through single-factor experiments, Plackett-Burman experiments, and response surface methodology. The physicochemical indicators and flavor characteristics of the products under different process conditions were analyzed. The obtained milk curds achieved a DPPH free radical scavenging rate of 91.38%–94.15%, providing technical support for the high-value utilization of milk curds and enriching the variety of functional dairy products.

1. Name of the product in this design: Packaging Box (Fresh Goji Berry Paste). 2. Purpose of this design: A packaging box for holding products. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photo that best illustrates the design key points: Open the status image. 5. Other situations requiring explanation: This product is a component product, where component 1 is the outer packaging box and component 2 is the inner tray.

The utility model discloses an automatic acquisition device for Chinese wolfberry phenotype standard images, which relates to the technical field of Chinese wolfberry processing, and comprises an object carrying platform, an image acquisition device and a light source, the image collector is used for shooting the Chinese wolfberry fruits, converting optical signals into electric signals and transmitting the electric signals to the computer equipment; the light source is used for providing illumination for the object carrying platform and ensuring uniform light so as to eliminate shadows generated when the image collector carries out shooting, the structure is simple, use is convenient, the working efficiency is effectively improved, and the accuracy of image collection is effectively improved.

The invention provides a crushing and grinding device for continuous production, and relates to the technical field of food processing machinery, the crushing and grinding device comprises a grinding machine and a crushing machine located above the grinding machine, the discharging end of the crushing machine is communicated with the feeding end of the grinding machine, the left side of the grinding machine is provided with a discharging port, and the left side of the crushing machine is provided with a crushing conveying pipe; the upper end of the crushing and conveying pipe is movably butted with a feeding hopper, and through high-speed shaking of the feeding hopper, caked Chinese wolfberry fruit blocks in the feeding hopper can be dispersed through impact, so that the condition that a feeding hole of the equipment is blocked by the Chinese wolfberry fruits of the structure due to seepage of sugar is avoided, and the crushing and grinding equipment can continuously run; the problems that when a traditional smashing and grinding machine is used for processing freeze-dried Chinese wolfberry fruits, due to the fact that the structure of a feeding port of the traditional smashing and grinding machine is fixed, caked Chinese wolfberry fruit blocks easily block the feeding port of the smashing and grinding machine, the machine cannot operate continuously, dredging is difficult, and safety accidents are easily caused through manual dredging in the starting state are solved.

The invention relates to the technical field of crop harvesting, in particular to a rail vibration brush type lycium barbarum harvesting vehicle and a working method.The rail vibration brush type lycium barbarum harvesting vehicle is of a gantry type frame structure, toothed wheels are assembled at the bottom and meshed with a toothed rail, and the rail is formed by splicing multiple sections and is erected through a supporting rod frame. The supporting frame is fixed above the frame, the vertical vibration brush mechanisms are symmetrically installed on the inner side to achieve flexible picking, and the fish scale type push-broom collecting mechanism is arranged on the lower portion to bear fruits. According to the equipment, soil contact is reduced through track overhead design, efficient and accurate mechanical wolfberry harvesting is achieved through vibration picking, and the equipment is suitable for the automatic operation requirement of a large-scale wolfberry plantation.

The present application relates to the technical field of food processing, and discloses a kind of medicine food homologous compound fruit and vegetable drinks, the drink is made of the following weight percentage of raw materials: acacia honey 9~11%, roxburgh hawthorn original syrup 2~4%, sea buckthorn original syrup 8~10%, Chinese wolfberry original syrup 6~8%, mulberry original syrup 2~4%, blueberry original syrup 4~6%, arabic gum 0.03~0.15%, sodium hexametaphosphate 0.02~0.04%, high acyl gellan gum 0.05~0.08%, beta-cyclodextrin 0.05~0.30%, and the balance of the system is supplemented with crown pear juice, wherein the acacia honey and the roxburgh hawthorn original syrup are premixed to form a honey fruit pre-complexing liquid. The present application isolates the substrate through pre-complexing and inclusion process, slows down the cross-linking precipitation and oxidation browning of medicine food homologous components, improves the defect of easy stratification of compound fruit and vegetable material liquid, and ensures the structural stability of the drink.

This invention provides a mulberry leaf and wolfberry composition, comprising aqueous extracts of wolfberry, mulberry leaves, astragalus, yam, kudzu root, and green tea. This invention also provides oral preparations and food products containing this composition. Furthermore, this invention provides the application of the composition or oral preparation in the preparation of health foods that help maintain healthy blood sugar levels and hypoglycemic drugs. The composition provided by this invention has the effect of lowering blood sugar, and the selected raw materials are highly safe, have few toxic side effects, and are widely available, possessing significant market value and development prospects.

1. The name of the design product: bottle stickers (red bean and Chinese yam / red jujube and Chinese wolfberry / honeysuckle and pomelo). 2. The use of the design product: for product packaging. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: Design 1, Component 1, Front View. 5. The design for which protection is sought includes color. 6. The design product is a thin product, and the left view, right view, top view and bottom view are omitted. 7. Design 1 is designated as the basic design.

The utility model provides low-oxygen type drying equipment, which relates to the technical field of drying equipment and comprises a drying box body, and a control box is arranged on the right side of the drying box body. Two water catchers are arranged in the water catching cabin, due to the fact that the whole drying process is in a full-sealed state, in a circulating system, six circulating fans are arranged, high-temperature and high-humidity gas is primarily cooled firstly, then gas containing water vapor passes through the water catchers, the water catchers are divided into the two low-temperature water catchers, and when the water catchers on the left side work, the water catchers on the right side work, the water catchers on the left side work. When the right water catcher works, the right defrosting device defrosts, and when the right water catcher works, the left defrosting device defrosts, so that the aim of rapid dehumidification is achieved through alternate circulation, color change in the wolfberry drying processing process is avoided, and the problems that when existing low-oxygen drying equipment is used, the wolfberry drying environment humidity is too high, moisture on the surfaces of wolfberries evaporates slowly, and the drying effect is poor are solved. And moisture generated in the drying process is difficult to discharge in time, so that the color of the Chinese wolfberry is easily darkened.

This invention discloses a collagen tripeptide composition, its preparation method, and its application, belonging to the field of food technology. The collagen tripeptide composition comprises the following raw materials in parts by weight: 80-200 parts of ray collagen peptide, 70-120 parts of collagen tripeptide, 100-300 parts of French flower and fruit powder, 300-600 parts of prickly pear powder, 300-500 parts of sage extract, 100-150 parts of tremella polysaccharide, 300-500 parts of wolfberry powder, and 100-300 parts of astragalus powder. The collagen tripeptide composition of this invention can reduce β-galactosidase activity, exhibiting a good anti-aging effect. Applying the collagen tripeptide composition of this invention can quickly replenish collagen and maintain skin elasticity.

The invention discloses a plant extract composition. The plant extract composition is prepared by mixing a paullinia cupana fruit extract and lycium barbarum polysaccharide according to a mass ratio of 1:(1-5). A preparation method of the paullinia cupana fruit extract comprises the following steps: (1) paullinia cupana fruits are dried and crushed, an ionic liquid ethanol solution is added, aftersealed infiltration is conducted for 1-2 h, a 30-50 V / V% ethanol solution is added, heating is conducted to achieve the reflux temperature, reflux extraction is conducted for 1-2 hours, filtering isconducted, filtrate is collected, and concentrating is conducted to obtain a crude extract; and (2) the crude extract is diluted with a proper amount of water, hydrochloric acid is added to adjust a pH value to 2.0-5.0, extracting with diethyl ether is conducted for 2-3 times, organic phases are combined, concentrating under reduced pressure is conducted, and drying is conducted. Compared with theprior art, a smaller amount of paullinia cupana fruits is adopted, so that the production cost is reduced, and the technical effect of better inhibiting tyrosinase activity is further achieved.

The utility model provides a vibration screening device for medlar, which relates to the field of medlar processing, and comprises a state frame, the state frame is inserted in the middle of a mounting frame, and a screening assembly is horizontally used during screening operation, so that a screen frame can vibrate in the horizontal direction under the driving of a driving motor to screen medlar and impurities, and the medlar can be screened by the screening assembly. A screen with a long path does not need to be arranged, screening is efficient and thorough, after screening is completed, the use angle of a screen frame can be adjusted and controlled through an electric push rod, so that the screen frame is obliquely used, Chinese wolfberry fruits at the top of the screen frame can automatically roll down to be collected and processed, and the problems that the screen frame of a Chinese wolfberry fruit vibration screening device is generally obliquely designed, and screening is inconvenient are solved. The problems that the screening path is too long and the screening efficiency is low due to the fact that a long screen frame needs to be arranged to guarantee thorough separation and screening of the Chinese wolfberries and the impurities in the prior art are solved.

The utility model belongs to the technical field of lycium barbarum processing equipment, and particularly discloses a drying device for lycium barbarum processing, which comprises a drying box, an air outlet pipeline arranged at the top of the drying box, supporting legs arranged at the bottom of the drying box, a hot air mechanism and a cooling mechanism connected to the drying box, a drying cylinder rotatably connected to the interior of the drying box, and a gear motor connected to the top of the drying box. A plurality of carrying plates are fixedly connected into the drying cylinder, a wolfberry tray is placed on each carrying plate, through holes are formed in the cylinder wall of the drying cylinder, the carrying plates and the wolfberry trays, a temperature sensor and a humidity sensor are fixedly connected to the top of the drying box, and the temperature sensor and the humidity sensor are both in communication connection with a controller. The hot air mechanism, the cooling mechanism and the gear motor are all controlled by the controller. The drying cylinder is driven by the gear motor to rotate, so that hot air blown out of the hot air mechanism can be blown to different areas of Chinese wolfberry fruits, the time required for drying the Chinese wolfberry fruits is shortened, and the drying efficiency of the Chinese wolfberry fruits is improved.

The invention belongs to the technical field of traditional Chinese medicines, and particularly relates to a traditional Chinese medicine decoction piece for improving immunity and a preparation method thereof. The preparation method of the traditional Chinese medicine decoction piece comprises the following steps: S1, weighing the following raw material medicines in parts by weight: 10-25 parts of rhizoma atractylodis macrocephalae, 7-12 parts of radix pseudostellariae and 2-12 parts of fructus lycii, cleaning, drying, and sequentially performing steam treatment and crushing treatment to obtain traditional Chinese medicine powder slurry; s2, adding bacillus sorola desert into the traditional Chinese medicine powder slurry, uniformly stirring, fermenting, and sterilizing to obtain a first fermented product; s3, adding bacillus coagulans into the first fermentation product, uniformly stirring, fermenting, and sterilizing to obtain a second fermentation product; s4, the second fermentation product is subjected to vacuum drying, smashing and tabletting, and the traditional Chinese medicine decoction pieces for improving the immunity are obtained. The traditional Chinese medicine decoction piece has a good effect of enhancing immunity.

1. Name of the product in this design: Wine Box (Black Dates and Goji Berries). 2. Purpose of this design: This design is for packaging boxes for alcoholic beverages. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention belongs to the technical field of agricultural product processing and natural product extraction, and discloses a method for extracting zeaxanthine extract from fresh wolfberry fruits. The method comprises the following steps: ultrasonically soaking fresh Chinese wolfberry fruits in a 1%-5% Na2CO3 solution for 20-40 seconds, spraying a compound system of 0.2%-0.5% pectinase and / or hemicellulase and 0.2%-1.0% lactic acid bacteria on the surfaces of the Chinese wolfberry fruits, vacuumizing, fermenting at 25-35 DEG C for 4-5 days, vacuumizing, crushing the fruits, and continuously fermenting for 1 day; and drying the fermentation product at 55 + / -5 DEG C, crushing step by step, extracting in a subcritical extraction kettle, extracting most of air, and desolventizing under reduced pressure to obtain the zeaxanthine extract. Through pretreatment, the structure of wolfberry is destroyed, the sugar content is reduced, the content of zeaxanthine in the extract is more than 15% and is increased by more than 3 times compared with the prior art, the process is simple and environment-friendly, and large-scale production is easy to realize.

This utility model relates to the field of gummy candy production technology and discloses a casting device for producing goji berry lutein ester gummy candies. It includes a material storage tank, an exhaust pipe fixedly installed at the upper end of the material storage tank, an exhaust valve disc fixedly installed at the inner side of the exhaust pipe, the exhaust valve disc having an annular cross-section, a sealing disc second at the upper end of the exhaust valve disc, a limiting rod second fixedly installed at the upper end of the sealing disc second, the upper end of the limiting rod second extending to the outside of the exhaust pipe, a gas conveying pipe second fixedly installed at the upper end of the exhaust pipe, and a gas storage cylinder fixedly installed at one end of the gas conveying pipe second. The technical effect is to automatically adjust the gas pressure inside the storage tank, avoiding casting pressure fluctuations caused by a drop in syrup level, ensuring consistent weight for each gummy candy, eliminating the impact of pressure fluctuations on the storage tank seals, reducing seal wear and leakage risks, and maintaining a slightly positive pressure environment inside the tank by injecting inert gas into the sealed cavity.

The invention relates to the technical field of aquaculture feed, in particular to a feed additive for improving ovary color of scylla paramamosain and application of the feed additive. The feed additive is prepared from the following raw material components in parts by mass: 30-60 parts of Chinese wolfberry fruit powder, 10-30 parts of a marigold extract, 2-8 parts of chenodeoxycholic acid and 5-15 parts of vitamin E powder. The additive systematically solves the technical bottlenecks of low absorptivity and unstable deposition of natural pigments in crab bodies through the synergistic effect of all the components. When the feed additive is added into feed for fattening female scylla paramamosain, the ovary redness value can be remarkably increased, the color is rich and natural, and meanwhile, the growth of parent crabs and the development of gonad are promoted. The feed is completely prepared from natural raw materials, is safe, free of residues and controllable in cost, and provides an effective scheme for realizing high-valued and green cultivation of scylla paramamosain'red cream crab '.