35 results about "Green Leafy Vegetable" patented technology

The present invention provides a process for an industrial scale extraction and purification of xanthophylls (e.g., lutein and zeaxanthin) from plant material (e.g., alfalfa or other leafy green crops having high levels of chlorophyll). The process involves harvesting lutein rich alfalfa, extracting an oleoresin from the alfalfa leaves, saponifying the oleoresin, extracting and extracting lutein using a series of solvent extractions specific for oleoresin obtained from alfalfa or other leafy green plants.

The invention relates to a silkworm feed additive which comprises the following components in parts by weight: 70-90 parts of folium mori, 30-40 parts of mulberry branch powder, 20-30 parts of protein powder, 10-20 parts of dandelion leave powder, 30-40 parts of green leaf vegetable powder, 0.2-0.5 part of calcium lactate, 1-2 parts of chlorine-containing bactericide and 0.1-0.5 part of mildew preventive. The mulberry branch powder is acquired on the basis of the steps of drying the picked fresh mulberry branches, crushing and then sieving with a 30-40 mesh sieve. The silkworm feed additive provided by the invention has the advantages of easily acquired raw materials, rich nutrition, natural chlorophyll and lutein, essential nutrient substances, including vitamins, required by organism, high protein content, high spinning quality, low production cost and low cultivation cost of the farmer.

The invention relates to the field of agricultural production, and discloses a sand substrate cultivation and production system for green vegetables. The sand substrate cultivation and production system for the green vegetables comprises a germination accelerating and seedling raising area, a production management area and a harvesting and processing area, wherein the germination accelerating andseedling raising area is used for cultivating seedlings; the production management area is used for cultivating seed seedlings, and the harvesting and processing area is used for collecting the finished vegetables. After the seedlings in the germination accelerating and seedling raising area grow into the seed seedlings, the seed seedlings are conveyed into the production management area by pushing a transmission device, and after the seed seedlings grow into the finished vegetables, the finished vegetables are conveyed into the harvesting and processing area. A sand substrate is high in permeability and diffusivity, and recycling is facilitated; when the sand substrate is arranged in a single greenhouse or a multi-span greenhouse, and sand-substrate full-automatic or semi-automatic greenvegetable production is conducted, and the degree of mechanization in the cultivation and production process can be improved; compared with traditional soil cultivation, more labor is saved, water conservation and fertilizer conservation are achieved, the cost of investment is reduced, and sustainable production is easily achieved.

An in-situ automatic collection system for the whole growth cycle of green leafy vegetable phenotype characteristics, including: a power module connected to an image collection module, an embedded control module, a relay mechanical interface module and a shooting optimization module through a programmable time control module, wherein : The programmable time control module transmits the control information of the power supply on and off of the power module to each module. The embedded control module is connected with the image acquisition module through the relay mechanical interface module and transmits the shooting, focusing or switch control information to realize automatic image acquisition. Embedded The control module is connected with the shooting optimization module through the relay mechanical interface module, and issues relevant control instructions and outputs relevant control actions. The invention integrates machine vision analysis and processing technology and automatic control technology for ordinary digital cameras, and can realize non-contact non-destructive measurement. Automated collection of plant life cycle phenotypic traits while leafy greens remain in place, without human presence or supervision.

The invention discloses a high air permeability PLD x L copolymer film and its preparation method and application in fruit and vegetable preservation. In the present invention, by using PDMS as a soft block in PLLA, the successful introduction of silicon-oxygen bonds into the polymer is achieved, and PLDxL series films with different PDMS contents are prepared. The addition of PDMS makes the film appear a microphase separation structure, 50 The PDMS phase with a particle size of ~100 nm forms channels for gas passage inside the membrane, which improves the CO of the material. 2 , O 2 Transmittance, where PLD 1.8 The CDP and OP of the L film increased by 2.34×10 ‑8 , 0.37×10 ‑8 cm 3 m / m 2 ·h·Pa, where PLD 1.8 The L film can maintain the CO inside the package 2 : 8~10%, O 2 : The atmosphere with a concentration of 0.8-3%, is more suitable for the modified atmosphere fresh-keeping requirements of the green leafy vegetable form packaging.

The invention discloses a fresh-keeping automatic packaging machine for green vegetables and a packaging method thereof. The fresh-keeping automatic packaging machine comprises a packaging device, an input device and an output device, the packaging device comprises a packaging rack, and a front conveying belt and a rear conveying belt are arranged on the packaging rack. The packaging rack is provided with a pressing device located in the gap between the front conveying belt and the rear conveying belt. The packaging rack is provided with a shearing device located in the gap between the rear conveying belt and the output device. The packaging rack is provided with an air adjusting replacement device located above the front conveying belt. The packaging rack is provided with a press-fit traction device located above the rear conveying belt. A forming opening mechanism is arranged on the front conveying belt, and an output roller located below the forming opening mechanism is arranged on the packaging machine frame. And an excess material traction device is further arranged on the upper side of the rear end of the packaging rack. The device has the advantages of convenience in packaging, high automation degree and good fresh-keeping effect.

The invention discloses a liquid compound fertilizer and a preparation method and application thereof. The liquid compound fertilizer comprises the following components and parts by weight: 10-50 parts of urea, 10-40 parts of potassium dihydrogen phosphate, potassium chloride or potassium sulfate 10 to 40 parts, 1 to 10 parts of polyglutamic acid, 1 to 5 parts of boric acid, and 100 parts of aquaculture wastewater. The liquid compound fertilizer disclosed in the present invention has low cost and simple preparation method, and can significantly improve the yield of grain crops and green leafy vegetables.

The invention discloses a special organic compound fertilizer for green leafy vegetables. That is to say, human and livestock manure, bean cake, peanut cake or sesame cake are mixed in a certain proportion, then retting, exposed to the sun, crushed, and then completely incinerated with crop stalks to generate plant ash, mixed in a certain proportion, put into a pulverizer and pulverized, and then pass through 3-5mm Sieve, finally get a kind of special organic compound fertilizer for green leafy vegetables of the present invention. The special organic compound fertilizer for green leafy vegetables of the invention has the characteristics of wide source of raw materials and low cost of raw materials. Moreover, the preparation method is simple, the operation is easy, and the production cost is low. In addition, the special organic compound fertilizer for green leafy vegetables of the present invention can be applied as a base fertilizer when sowing or planting, and can also be applied as a topdressing fertilizer at any time, and has the characteristics of simple use method and easy fertilization.

The invention provides a greening bacteria agent for increasing the chlorophyll content of green leafy vegetables, a preparation method and application thereof. The greening bacteria agent is made by expanding the mixed bacterial seed liquid, including Bacillus filamentous GBW-F006 with preservation number CGMCC No.20918 and Bacillus endophyta GBW-F008 with CGMCC No.20919 and CGMCC No.14499 Clostridium butyricum GBW-N1 prepared from the seed solution. The method of using the greening bacteria agent is simple, only need to dilute the greening bacteria agent and mix it with organic fertilizer in an amount of 2-4kg / mu, and then apply it to the 15-25cm of the root of the green leafy vegetable. The ability of the rhizosphere soil available nitrogen, leaf nitrogen content and chlorophyll content of green leafy vegetables can improve the photosynthesis of green leafy vegetables, promote the growth and quality of green leafy vegetables, and is also beneficial to the planting of green leafy vegetables.

The invention discloses a water planting nutrient solution of green leaf vegetables. The water planting nutrient solution is prepared from, by weight, 30-40 parts of monopotassium phosphate, 10-20 parts of ammonium sulfate, 10-25 parts of sodium molybdate, 25-40 parts of ferrous sulfate, 10-20 parts of cobalt chloride, 5-10 parts of calcium chloride, 6-10 parts of pseudomonas fluorescens, 8-16 parts of bacillus thuringiensis, 6-12 parts of bacillus subtilis, 8-15 parts of vitamin C, 10-20 parts of vitamin B2, 2-10 parts of polyphenol and 800-1,000 parts of distilled water. Nutrient elements needed for the growth of the green leaf vegetables can be provided, the soil environment can be simulated, the disease resistance of the green leaf vegetables themselves can be improved, and the good growth of the green leaf vegetables is guaranteed.

This invention discloses packaged nutritional supplements that have nutritional ingredients derived from green leafy vegetation that shall collectively or singly be useful to fulfill the daily need of supplementation from one or more of a nutrient from green leafy vegetation. One embodiment of this invention discloses a novel packaged composition that comprises at least one fraction of a green leafy vegetation and at least one more ingredient to improve its usability and is source of at least one nutritional ingredient selected from the group dietary fiber, beta carotene, iron, calcium, xanthophylls, folic acid and lysine plus methionine and cystine; wherein the fraction comprises a fibrous fraction, a water soluble deproteinized juice fraction and a water insoluble high protein low fiber fraction as fourth primary fraction. In one embodiment of invention, the contribution of at least one nutrient to the nutrient content of the composition from green leafy vegetation or its fraction is a least 15% of at least content of one nutrient of the composition. Also disclosed is a novel packaged composition comprising pulp of whole edible green leafy vegetation and at least one component of flax-seed in the form of a soup or a food bar. The component of flax seed may be one or more selected from the group of whole flax seed, flax seed cake or flax oil.

The invention discloses a vegetable-stuffing non-frozen steamed stuffed bun combined preservation method and belongs to the technical field of food preservation. The method comprises the technological steps of denaturing enzyme of raw material green vegetables, performing color-protecting pretreatment on the raw material green vegetable, preparing stuffing, steaming steamed stuffed buns, inflating nitrogen to package, quickly sterilizing in radio frequency, quickly cooling and storing in 4 DEG C. The vegetable-stuffing steamed stuffed bun preservation method disclosed by the invention relates to combined preservation treatment of steamed stuffed bun stuffing, package and product sterilization, the raw material green vegetable is soaked into a zinc acetate solution to perform color protection after radio-frequency short-time enzyme deactivation treatment, antioxidant VE, tea polyphenol and bacteriostatic agent nano-zinc oxide are added in a stuffing manufacturing process, the steamed stuffed buns are packaged by retort pouches in a nitrogen inflating mode after being cooked and cooled, and finally the packaged steamed stuffed buns are sterilized in radio frequency. The combined preservation treatment disclosed by the invention overcomes brown strain of green vegetables in the vegetable stuffing, enables the vegetable-stuffing steamed stuffed buns to keep good quality of fresh steamed stuffed buns for 10 days in a 4 DEG C non-frozen state within shelf life and meets a requirement of cold-chain transportation and distribution within one week.

The invention discloses a cooking method of a braised dish in a deep freezing pot. The method comprises the following steps: (1) cleaning and chopping primary and auxiliary materials; (2) blanching the primary materials, and the putting the primary materials into the deep freezing pot; (3) adding quantitative spices to the deep freezing pot, and then feeding the deep freezing pot into pickling equipment to carry out vacuum pickling treatment; (4) after pickling, putting the deep freezing pot into modifying equipment to carry out modifying treatment; (5) transferring the modified deep freezing pot into precooling equipment to carry out variable-temperature precooling treatment; (6) adding one or more of green leafy vegetables, seasoning oil and frying seasoning into the pre-cooled deep freezing pot; (7) transferring the deep freezing pot into deep freezing equipment to deeply freeze the deep freezing pot at the temperature of -60 DEG C; (8) storing the deep-frozen deep freezing pot in a refrigerator; and (9) when the dish is to be taken, putting the deep freezing pot on an electric pot heater or an induction cooker, and boiling at the temperature of 100-500 DEG C to obtain the braised disk. According to the cooking method, standardized and mechanized cooking of the braised dish is achieved in a manner of putting the dish raw materials into the single pot.

The invention discloses a liquid fertilizer prepared from microorganisms and suitable for green vegetables and a preparation method of liquid fertilizer. The liquid fertilizer comprises 1-5 parts of a microbial zymophyte liquid, 10-35 parts of an organic fertilizer, 2-5 parts of nutrient elements, 2-5 parts of chlorophyll, 5-10 parts of potassium salt and 10-20 parts of water. The microbial zymophyte liquid is obtained by respectively fermenting rhizoma bletillae endophytic trichoderma and eucommia endophyte through a culture medium. The preparation method comprises the following steps: adding microorganisms into a carbon source and a nitrogen source according to a certain ratio, conducting fermenting, adding the obtained microbial zymophyte liquid into the organic fertilizer, carrying out secondary fermentation, carrying out solid-liquid separation, adding the nutrient elements, chlorophyll and monopotassium phosphate into secondary fermentation liquid according to prescription amounts, and conducting stirring to dissolve the nutrient elements, the chlorophyll and the monopotassium phosphate, thereby obtaining the liquid fertilizer. The problem that pesticide residues of green vegetables easily exceed the standard and food safety and environment problems caused by long-term excessive use of chemical fertilizer can be solved; and it is guaranteed that the fertilizer can provide sufficient and various nutrients, and meanwhile, natural effective components with a pest control function are added, so operation of farmers is facilitated, the labor cost is reduced, the use of chemical fertilizers and pesticides is reduced, the purposes of improving the edible safety of the green vegetables and effectively utilizing eutrophic fermentation liquor are achieved, and the effect of environmental protection is achieved.