23 results about "Green pepper" patented technology

The invention provides a green pepper powder processing technology which comprises the following steps: S1, raw material treatment: taking fresh green peppers with the maturity of 6-8 as a raw material, and removing stems, threshing and cleaning the green peppers; s2, performing fixation treatment: performing fixation treatment on the cleaned green peppers; s3, performing fragrance locking treatment: adding the green pepper subjected to fixation into a trehalose solution, soaking at normal temperature for 8-12 minutes, and then cleaning and draining; and S4, drying and crushing treatment: performing freezing-far infrared combined drying treatment on the treated green pepper, and grinding into powder to obtain the green pepper powder. Trehalose is adopted as an aroma locking agent, and green peppers are subjected to synergistic treatment in a combined drying mode, so that the natural green color of the green peppers can be effectively kept, flavor loss can be reduced, the retention rate of core flavor and functional components is increased to about 45%, and the green peppers are free of any peculiar smell and excellent in quality.

The invention discloses a formula for protein worm processing and a protein worm processing method thereof, and belongs to the technical field of protein worm processing, and the method comprises the following steps: step 1, preparing raw materials for preparing a protein worm product, and the raw materials comprise a soup raw material, a medicine juice raw material and protein worms; according to the invention, through a series of steps of cleaning, soaking, heating and blanching, impurities and parasites in protein insect bodies are effectively removed, the edible safety of a final product is improved, meanwhile, various spices (such as rhizoma kaempferiae, amomum tsao-ko, green pepper and the like) in the raw materials of the soup not only increase the spicy flavor and other rich taste levels, but also have the effects of removing fishy smell and enhancing aroma; the components of the medicine juice contain a plurality of traditional Chinese medicinal materials (such as polygonum multiflorum, deer-horn glue, medlar and the like) with health-care functions, the medicinal materials endow the protein worm product with a plurality of health benefits of nourishing liver and kidney, benefiting essence and blood, relaxing bowel and the like, and the nutritional value of the product is improved.

The application provides a green pepper and chili production device and a green pepper and chili production method, and the device comprises a reaction kettle and a vacuum extraction module; the vacuum extraction module comprises a filter device, a first dryer, a liquid collector, a second dryer and a vacuum pump; the inside of the reaction kettle is connected with a vacuum pipeline, the vacuum pipeline is sequentially connected with the filter device, the first dryer, the liquid collector, the second dryer and the vacuum pump; the bottom of the liquid collector is connected with the inside of the reaction kettle through a reflux pipeline; electric valves are arranged on the vacuum pipeline and the reflux pipeline; through the filter device and the liquid collector, the application effectively avoids the problems of adsorption and residue of particulate matters in the vacuum pipeline and emission of the particulate matters during the vacuum extraction process, effectively recycles the particulate matter raw materials, guarantees the spicy flavor of the green pepper and chili, saves the production cost, and the method and the device effectively improve the stability of the green pepper and chili production and the product quality.

The invention provides an intelligent automatic green pepper harvesting device, which relates to the technical field of agricultural machinery and comprises an automatic harvesting vehicle, a cab is arranged on the left side above the automatic harvesting vehicle, a collecting box is arranged on the right side above the automatic harvesting vehicle, and a green pepper harvesting table is mounted in front of the automatic harvesting vehicle. A roller type conveying table is arranged behind the green pepper harvesting table, flexible clamping and guiding of green pepper fruit bodies are achieved through cooperation of a flexible silica gel baffle and a belt type clamping frame, direct rigid extrusion of a traditional rigid clamp is avoided, buffering protection is provided, a multi-stage flexible contact interface is jointly formed, and therefore the green pepper harvesting machine can be used for harvesting green peppers. The risk of skin abrasion or breakage caused by collision and extrusion in the initial picking stage of the green peppers is greatly reduced, and the problems that most picking parts are of rigid structures, lack of buffering in the fruit contact process, extremely prone to extrusion breakage or skin abrasion of the green peppers, serious influence on the appearance of commodities, shortening of the storage period and poor picking effect are solved. And direct economic loss is brought to planters.

The invention relates to the technical field of food processing, and discloses medicinal and edible green chili sauce prepared by compounding various green plants with green peppers and a preparation method of the medicinal and edible green chili sauce. The medicinal and edible green chili sauce comprises the following components in parts by weight: 103-125 parts of a green chili base material; 20-37 parts of medicinal and edible green plants; 24-30 parts of natural toning vegetable juice; 136 to 142 parts of vegetable oil; 83 to 96 parts of seasonings; and 24-35 parts of a seasoning. By optimizing the proportion of the seasoning powder and the green pepper base material, a single seasoning function is successfully expanded into a compound functional product with health-preserving values of expelling wind and removing cold, clearing heat and promoting salivation, strengthening the spleen and stomach and the like, deep integration of seasoning and food nourishing is realized, and meanwhile, the problem that bad flavor is easily brought by medicinal and edible components is solved.

The application discloses a kind of nothocinnamomum officinale grafting seedling raising methods, belong to the technical field of pepper grafting seedling, the method includes the following steps: (1) top pot pepper stock seedling cultivation: select 2-year-old disease-resistant, drought-resistant, well-growing top pot pepper big green pepper variety seedling as stock;(2) nothocinnamomum officinale scion collection: select current year nothocinnamomum officinale branch as scion, top of pruned scion, compound leaf, get grafting scion;(3) grafting: on the same stock, complete first branch grafting in late December-2 late, complete second bud grafting in late May-early July;(5) management after grafting: grafting survival carries out fertilization and weeding, solve the problem of low grafting survival rate caused by that cambium does not completely adhere when grafting.

This invention belongs to the field of pesticide residue detection technology, specifically relating to a method for detecting flufenoxuron and its active metabolites in plant-derived foods. The detection method includes: mixing and shaking the plant-derived food to be tested with a formic acid-acetonitrile solution; mixing and shaking the resulting mixture with sodium chloride and magnesium sulfate, followed by solid-liquid separation to obtain an extract; purifying the extract by mixing it with 10-30 nm multi-walled carbon nanotubes, followed by solid-liquid separation to obtain a test solution; and performing liquid chromatography-mass spectrometry (LC-MS) on the test solution to determine the content of flufenoxuron and its active metabolites in the plant-derived food based on the obtained peak area and a predetermined standard curve. The detection method provided by this invention can simultaneously detect flufenoxuron and its active metabolites with high sensitivity. In the examples, two compounds showed good repeatability and reproducibility in five matrices, enabling simultaneous detection of flufenoxuron and its active metabolites in spinach, green peppers, lemons, sweet oranges, and tea.

The invention discloses an intelligent picking robot for picking green peppers, and relates to the technical field of agricultural machinery, the intelligent picking robot comprises a vehicle body, a mechanical arm is mounted on the vehicle body, a mounting plate is fixedly connected to the top of the mechanical arm, a connecting plate is fixedly connected to the mounting plate, and a clamping mechanism for clamping the green peppers is mounted on the connecting plate; a shearing component is arranged above the clamping mechanism and fixedly connected with the mounting plate, an expansion mechanism is arranged on one side of the shearing component and used for expanding piled green peppers, and an air outlet mechanism is arranged on the side, away from the shearing component, of the expansion mechanism. A visual sensing device used for collecting visual information, a first radar and a second radar are further fixedly installed on the installation plate, wherein the first radar and the second radar are used for sensing and positioning green peppers. The visual sensing device, the first radar and the second radar form a multi-dimensional sensing system, the spatial position, shape and shielding information of peppers can be captured in real time, preparation is made for picking, the overall automation efficiency is high, and the picking efficiency is improved.

The invention relates to the technical field of food processing, in particular to a green-protecting, brittleness-keeping and fresh-keeping method for a green pepper meat dish. The invention provides a green-protecting, brittleness-keeping and fresh-keeping method for a green pepper meat dish. The method comprises the steps of molecular green-protecting blanching, cell repairing and permeating, grease anti-oxidation pretreatment, low-temperature mixing and quick-freezing and dynamic regulation and control. On the basis of green pepper food material blanching and green-protecting and brittleness-keeping agent treatment, a molecular green-protecting-cell brittleness-keeping-system interaction protection system is constructed, cross-scale synergy is achieved through dynamic regulation and control, and the green-protecting and brittleness-keeping effects of the green peppers are effectively enhanced. The fresh-keeping effect of the green peppers and the overall quality of dishes can be improved, and the requirements of consumers for delicious taste and nutrition can be better met.

1. Name of the product in this design: Candle (Abstract Green Pepper). 2. Purpose of this design: Scented candle. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention relates to the technical field of seasoning processing, and discloses a cooking freshness-locking process for preparing green pepper sauce, which comprises the following steps: carrying out graded ultrasonic wall breaking treatment on green pepper pulp, promoting chlorophyll release by low-power ultrasound in the first stage and keeping fiber bundles complete, and thoroughly extracting chlorophyll by enhanced ultrasound in the second stage; separating the fiber bundles softened by enzymolysis from the pulp; preparing a natural phospholipid stabilized plant essential oil microemulsion, a modified polysaccharide-protein graft compound emulsifier and a natural chelated polysaccharide compound; performing low-temperature stir-frying for alkaline color protection and essential oil oxidation resistance, performing medium-temperature cooking to form polysaccharide gel embedded chlorophyll, and performing rapid cooling to 70-75 DEG C to lock a color protection state; soluble dietary fibers, xanthan gum-guar gum and konjac glucomannan are added to regulate the texture, and fiber bundles are added again to reconstruct tissues; and carrying out hot filling and sealing at 70-75 DEG C. According to the invention, high-efficiency release and long-acting protection of chlorophyll are realized, and good granular sensation and flowability of the green pepper sauce are maintained.

The invention discloses a construction method of a green pepper shredded potato quality sensory evaluation model. The method comprises the following steps: acquiring a multi-source database; performing data preprocessing on the multi-source index database; performing principal component analysis dimension reduction processing on the preprocessed data, and constructing a dimension reduction data set; carrying out clustering analysis on the dimension reduction data set and determining an optimal clustering number; performing mapping association on the clustering result and the sensory evaluation total score, and endowing quality grade meanings; performing multi-round feature screening on machine detection multi-source indexes to obtain an optimal feature set; and constructing and training a machine learning model by taking the optimal feature set as input and the quality grade after clustering mapping as output, and screening an optimal model through multi-dimensional index evaluation to obtain a green pepper shredded potato quality sensory evaluation model. According to the method, by integrating multi-dimensional machine detection indexes such as texture, color, smell and nutrition and combining clustering analysis, a quantitative mapping relation with artificial sensory evaluation is established, and objective, efficient and accurate evaluation of the quality of the shredded potatoes with the green peppers is achieved.

1. The name of the design product: bottle sticker (fresh green pepper sauce). 2. The use of the design product: for bottle stickers. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a flat product, omitting the left view; the design product is a flat product, omitting the right view; the design product is a flat product, omitting the top view; the design product is a flat product, omitting the bottom view.

1. The name of the design product: grinding bottle. 2. The use of the design product: the design is used to contain green pepper and grind green pepper. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: front view.

The application provides a kind of for green pepper bottled laser marking equipment, it is related to laser marking equipment technical field, including conveying table, the hollow in the conveying table, and the upper end belt and the lower end belt of conveying table equidistantly install placement assembly, bottle body is placed inside the placement assembly, the placement assembly includes bottom plate, the upper end of the bottom plate is equipped with ring, and the both sides of ring are provided with telescopic plate, the receiving end of telescopic plate is fixedly connected with the belt of conveying table, the inlet end of conveying table is equipped with wiping assembly, relative to prior art, bottle body is placed inside placement assembly, after the conveying of conveying table, the position of respectively through wiping assembly, cap marking assembly and bottle body marking assembly, the position of bottle body marking is wiped, the specified position of cap and bottle body is marked, finally it is sent out conveying table, can be marked on the cap and bottle body of bottle body on assembly line, without shifting bottle body, while avoiding dust influence marking position.

The invention relates to a green-skin pepper processing method, which relates to the technical field of plant color protection, and comprises the steps of fixation, two-phase color protection treatment and gradient drying. A cold color protection solution containing phytic acid, ascorbic acid and 200nm magnesium gluconate large particles is combined with a hot color protection solution containing tetrasodium iminodisuccinate, glutathione and 20nm magnesium gluconate small particles, and a cold and hot phase separation design is adopted: the 200nm large particles are embedded into an epidermal wax coat at 4 DEG C to block oxygen; the 20nm small particles are used for supplementing phaeophytin cavities in a targeted manner through quantum tunneling at 40 DEG C, and Mg < 2 + >-porphyrin ring regeneration is completed; and four-stage gradient drying (pre-curing at 60 DEG C, high-temperature locking at 65 DEG C, intermediate-temperature chain building at 60 DEG C and low-temperature balancing at 55 DEG C) gives consideration to dehydration efficiency and active ingredient retention. The problems of serious browning and loss of effective components in traditional processing are solved.

The present application relates to a kind of intelligent green pepper picking machine, including walking mechanism, support frame, mechanical joint arm, intelligent identification module, shearing assembly and controller, support frame is rotatably connected on walking mechanism, one end of mechanical joint arm is connected on support frame, shearing assembly is connected at the other end of mechanical joint arm, for picking mature green pepper, intelligent identification module is set on support frame, for identifying green pepper and obtaining mature green pepper position coordinates, controller is electrically connected with intelligent identification module, mechanical joint arm, shearing assembly and walking mechanism, and for according to mature green pepper position coordinates control mechanical joint arm, shearing assembly and walking mechanism collaborative action shearing mature green pepper.The present application is automatically identified and positioned green pepper by intelligent identification module, then by controller cooperates walking mechanism, mechanical joint arm and shearing assembly automatically completes green pepper picking, reduces manual labor intensity.

The application provides a steam explosion peeling method of green pepper, which comprises the following steps: picking mature green pepper from the field, transporting the green pepper to a processing site within 24 hours, removing impurities, washing with clean water, and then directly placing the green pepper into a basket of a steam explosion machine; the steam explosion pressure is 1-2.5 MPa, the pressure maintaining time is 60-180 s, then the pressure is released instantaneously, the kernel is left in the basket, and part of the peel is degraded into peel liquid, so that the kernel and the peel residue liquid are automatically separated; the white pepper particle product is dried to obtain the peeled white pepper. The peeled white pepper provided by the application has the advantages of rich pepper aroma, no peculiar smell, complete particles, no broken fruit, gloss, white color, overall harmony, high preference, sufficient retention of the aroma of the pepper while removing the peculiar smell of the white pepper, short peeling time, rich aroma, bright and white color, a peeling rate of more than 99%, no surface skin damage, high content of piperine, clean and safe process, high efficiency, energy saving, no solid waste and liquid waste discharge.

The invention discloses the preparation method of the green chili powder. Relates to a preparation method of green chilli powder, which comprises the following steps: washing green chilli, removing petioles and chilli seeds, freezing and drying under certain conditions, and crushing to obtain the green chilli powder.

The invention relates to the technical field of microbial fermentation, and particularly discloses a pediococcus pentosaceus high-density fermentation medium and a fermentation process. The invention relates to a pediococcus pentosaceus high-density fermentation medium which comprises the following components in mass concentration: a carbon source, a nitrogen source, beef extract powder, yeast extract powder, dipotassium phosphate, ammonium hydrogen citrate, sodium acetate, magnesium sulfate, manganese sulfate, tween-80, L-cysteine hydrochloride and growth factors. The growth factor is selected from a celery juice extract, a potato juice extract, a green pepper juice extract or a tomato juice extract. The pediococcus pentosaceus high-density fermentation culture medium can be used for high-density fermentation of pediococcus pentosaceus, the yield and viable bacterium yield of pediococcus pentosaceus can be remarkably increased, and the industrial production scale and application of pediococcus pentosaceus are greatly expanded.

The invention discloses a construction method for a quality sensory evaluation model of three delicacies. The construction method comprises the following steps: acquiring a multi-source basic database; preprocessing the data; mMSFS multi-modal feature selection: screening a core feature subset from the initial features; training a single-mode model: respectively constructing and optimizing a random forest regression model or a ridge regression model according to the characteristics of four modes of an electronic nose, GC-MS, texture and nutritional indexes, and determining optimal hyper-parameters of each model through grid search; carrying out model weighted fusion: calculating a normalized fusion weight based on a decision coefficient R2 value of each single-modal model on the verification set, and carrying out weighted summation on each modal prediction result to obtain a final prediction value; and explanatory analysis: carrying out feature importance analysis and decision process visual explanation on the single-mode model and the fusion model by adopting an SHAP method. According to the method, based on multi-modal feature screening and weighted fusion, the evaluation model with the prediction precision obviously better than that of a single modal is constructed, and objective, efficient and accurate evaluation of the quality of the three delicacies of the Chinese dolichos is achieved.

The invention relates to a method for producing a green paper for producing a gas diffusion layer (GDL) for a fuel cell, the surface of said GDL having structures for distributing gases. The method according to the invention has the following steps: a. a pulp (1), which is mixed with a powder and / or fibers made of metal or carbon, is produced from water and paper fibers and / or regenerated cellulose and / or polymer fibers, b. a mold (2) which has a surface with structures that are shaped negatively relative to the structures for distributing gases on the surface of the GDL and which has perforations is then introduced into the pulp (1), c. a negative pressure is then applied to the pulp (1) so that water is suctioned through the perforations of the mold (2), and the powder and / or the fibers and the paper fibers accumulate on the surface of the mold (2) in the form of a fibrous material mat (3), d. the mold (2) is then guided out of the pulp (1), e. the fibrous material mat (3) is then dried, and f. the edges of the fibrous material mat (3) are then cut to size or punched out such that the green paper is produced from the fiber material mat (3).

The application discloses a YOLOv5l green pepper intelligent detection method based on NSGA-II pruning, which comprises the following steps: collecting field green pepper image data; marking green pepper fruits in the image by using LabelIMG; preparing a green pepper dataset and dividing the dataset into a training set and a test set; obtaining a green pepper detection model by adopting a pruning YOLOv5l model method based on NSGA-II; detecting the reliability and accuracy of the pruning YOLOv5l green pepper detection model of NSGA-II in the field, and evaluating the model; if the reliability and accuracy meet the set requirements, the next step is carried out; if the reliability and accuracy do not meet the set requirements, the above steps are re-performed, and the number of green pepper images is increased and the network is modified; and the model is deployed to a green pepper phenotype monitoring and green pepper robot picking production application scene, so that the parameter quantity, model size and GFlops of the green pepper detection model are greatly reduced, and the detection speed is significantly improved.