67 results about "Jackfruits" patented technology

The invention provides a fresh-cut jack fruit shelf life prediction method based on characteristic metabolites, relates to the technical field of food preservation, and solves the problems that the existing shelf life prediction method depends on subjective evaluation or single physicochemical indexes, so that the precision is insufficient, and environmental parameters cannot be dynamically integrated. The method comprises the following steps: detecting metabolite components of fruit bracts with different freshness through liquid nitrogen grinding in combination with an HS-SPME / GC-MS technology, and screening a VIP value gt by using an OPLS-DA model; a BP neural network model is constructed, the concentration of the metabolites and storage parameters are input, the shelf life is predicted, and the model is verified and corrected by comparing a predicted value with an actual value. According to the method, the warehouse logistics strategy can be dynamically optimized, and the quality loss of the fresh-cut jackfruits is reduced.

The invention belongs to the technical field of starch processing, and particularly relates to a preparation method of jack fruit seed resistant starch based on hydro-thermal treatment. Comprising the following steps: uniformly mixing jack fruit seed starch and plasma activated water, then gelatinizing, continuously stirring until the jack fruit seed starch is completely gelatinized, then adding gallic acid, continuously stirring, and after the reaction is finished, cooling, cleaning, drying and sieving to obtain the jack fruit seed resistant starch, wherein the gelatinization is carried out under the condition that the temperature is 80-100 DEG C. According to the method, the characteristic that plasma activated water is acidic is utilized, the jack fruit seed starch is induced to be combined with more polyphenols through hydrothermal treatment, more V-shaped compounds are formed, and the compounds have more resistant starch content, can effectively inhibit the activity of digestive enzymes and remarkably reduce the in-vitro digestibility of the jack fruit seed starch.

Food composition containing as component (a) dried, crushed and rehydrated pulp of young, unripe jackfruit in an amount ranging from 1 to 70% by weight, based on the composition, wherein the dried, crushed pulp has been rehydrated with a weight-based rehydration ratio [weight of rehydrated pulp : weight of dried pulp] ranging from 4 : 1 to 20 : 1, and as component (b) chopped and / or minced meat and / or chopped and / or minced fish and / or chopped and / or minced seafood in an amount ranging from 30 to 95% by weight, based on the composition.

The present invention relates to the field of pesticide technology, and more specifically to a fungicide composition that improves the effectiveness of preventing and treating jackfruit fruit rot. The fungicide composition, comprising a compound of farnesol and cyproconazole as active ingredients; the mass ratio of farnesol to cyproconazole is 1-9:5-1. Based on existing pesticides, the present invention compounds different active ingredients of pesticides to screen for synergistic combinations. This combination can improve the effectiveness of preventing and treating jackfruit fruit rot, reduce pesticide application dosage, and delay the development of drug resistance in pathogens.

The application discloses a receiving device for jackfruit, which comprises a support, a buffer cloth, a retractable structure, a supporting rod and an air cushion. Two supports are arranged in parallel and at intervals, and each support is composed of a fixed rod and two roller shafts which are installed at two ends of the fixed rod through fixing bases. One of the roller shafts is rotatable to roll up or unroll the buffer cloth. The retractable structure is composed of hinged connecting rods to realize folding and unfolding of the supports. The supporting rod is connected to the supports to form a triangular support when unfolded. The air cushion is detachably connected to the supports, and the side wall is provided with a boss with a through hole for fixation. Impact is absorbed through an air buffer layer which is not fully inflated. The device effectively reduces the risk of fruit damage during picking, improves the safety of operation, and is suitable for efficient picking of large fruits such as jackfruit.

The invention provides a preparation method of dextrin with a high conversion rate. The preparation method comprises four steps of preparation of a reaction system A, pretreatment of the reaction system A, enzymolysis and purification. Jackfruit seed starch, ginger starch and standard potato starch are compounded according to the mass ratio of 5: (2.1-2.4): 1 to serve as a starch source, the use amount of the standard potato starch can be effectively reduced, and the production cost of dextrin is greatly reduced; by screening a starch source, optimizing a fermentation process of bacillus Y112, cooperating with an ultrasonic-microwave combined pretreatment process and strictly controlling technological parameters of an enzymolysis process, the activity of cyclodextrin glucotransferase and the specificity of the cyclodextrin glucotransferase with the starch source can be effectively improved, and in a dextrin generation process, the content of glucose in the starch source is increased; and the conversion rate of the alpha-cyclodextrin can be increased to 42.4%-49.1%. The method has the advantages of being low in raw material cost, high in enzyme activity, mild in reaction condition, short in reaction period, high in alpha-cyclodextrin conversion rate, easy and convenient to operate, low in implementation cost and convenient to popularize and implement.

The present invention relates to the technical field of agricultural cultivation, and particularly to a method for fertilizing the soil in a jackfruit orchard. This method mixes the original soil with branches and leaves for pre-decomposition of the branches and leaves, combines a composting agent and a nitrogen source for composting the branches and leaves, and then combines a tree-nourishing fertilizer with a specific ratio, effectively accelerating the composting speed of the branches and leaves, improving the soil fertility, promoting the absorption of nutrients by jackfruit leaves, and ultimately increasing the yield of jackfruit. In addition, this method can effectively reduce the labor force and the dosage of commercial organic fertilizer, and has the advantages of easy operation, low cost, convenient implementation, and low requirements for technical conditions. Compared with centralized pulverization and decomposition, the labor force can be significantly reduced, and the dosage of commercial organic fertilizer can be reduced by more than 10%; compared with the methods of centralized incineration and direct stacking on the ground surface, the soil organic matter and nutrients are significantly improved, and the soil pH, microbial and nematode diversities are all significantly increased, and greenhouse gas emissions can also be reduced, which plays an important role in maintaining a healthy agricultural ecological environment.

The conveying device comprises a conveying pipe, a material conveying auger is arranged in the conveying pipe, a feeding port and a discharging port are formed in the two ends of the conveying pipe respectively, the material conveying auger is connected with a motor through a speed reducer, a smashing machine is arranged on the feeding port, and a spray head installation box is arranged on the conveying pipe. A plurality of sprayers are arranged in the sprayer mounting box and connected with a liquid delivery pipe through hoses, and an openable baffle is arranged on the delivery pipe at the front ends of the sprayers. According to the conveying device for extracting the food source polysaccharide of the jack fruit, the pulverizer, the conveying pipe and the filtering device are integrated, stirring is completed in the conveying process, and the use convenience degree of equipment in the polysaccharide extraction process is greatly improved; the sprayer is arranged on the conveying pipe, jackfruit powder and a solution can be mixed more conveniently, the baffle capable of being opened and closed is arranged on one side of the sprayer, the functions are comprehensive, and the device is very practical.

This utility model provides a jackfruit planting branch support device, including a support frame body and a support mechanism. The support mechanism includes a tray, a lifting support rod, a fixed support rod, threaded holes, fixing bolts, and an anti-slip base. The device is characterized by: a support mechanism being provided on the outer surface of the support frame body; the support frame body having three connecting blocks forming a triangular structure, with a detachable connection between the three connecting blocks; each connecting block having pins at both ends, and the other two connecting blocks having pin holes that mate with the pins, with the pins being fixed by inserting pins into the pin holes; each of the three connecting blocks having notches, forming a circular through hole that can enclose the jackfruit trunk. The support mechanism allows for support of branches at different angles and heights.

1. The name of the design product: jackfruit knife. 2. The use of the design product: for cutting jackfruit. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view 1.

The present application relates to the technical field of fruit wine brewing, and specifically discloses a preparation process of high-grade jackfruit wine. The preparation process of high-grade jackfruit wine comprises the following steps: S1, adding a compound enzyme preparation to jackfruit pulp to obtain fermented fruit pulp through enzymolysis; S2, standardizing and calibrating the sugar content of the fermented fruit pulp, and then inoculating food-grade brewing dry yeast according to the sugar content and initial pH value of the fermented fruit pulp; after inoculation, a fermentation control aid is added for fermentation; S3, after fermentation, aging and sterilization are performed to obtain finished high-grade jackfruit wine. The preparation process of the present application significantly improves the stability of the fermentation process through the synergistic effect of multiple control measures, thereby ensuring the stability of the alcohol content.

The utility model provides a device for ripening jackfruit, which relates to the technical field of fruit ripening, and comprises a support leg and a working bin, the upper end of the support leg is fixedly connected with the working bin, one side of the working bin is rotatably connected with a protective door, the inner side of the working bin is provided with a rotary placing assembly, and the protective door is arranged on the inner side of the working bin through the rotary placing assembly. The jack fruit ripening device ensures that jack fruits are uniformly exposed to ethylene gas and other environmental conditions in the ripening process, each jack fruit can obtain a consistent ripening effect through continuous rotation, meanwhile, the falling risk caused by rotation is prevented, the vertical space in the working bin can be fully utilized through the design of the assembly, and the working efficiency is improved. The multi-layer structure is achieved to increase the number of single-time ripening, efficiency is improved, in the aspect of power transmission, the driving motor and the torque converter connected through the flat key guarantee the stability of the rotating speed, the influence of too high speed or too low speed on the ripening effect is avoided, and therefore a safe, reliable and efficient working environment is provided.

The invention relates to the technical field of molecular breeding, and discloses an SNP (Single Nucleotide Polymorphism) marker primer group for identifying the authenticity of a hybrid of jackfruit GHsj1405 and jackfruit GHsjf146 and application of the SNP marker primer group. The primer combination is used for amplifying the following SNP (Single Nucleotide Polymorphism) site: SNP05, which is located at the 3192996th site on a chromosome 5, and the genotype is A / G; sNP16 is located at the 5352048th site of the No.16 chromosome, and the genotype is G / C; sNP24 is located at the 6177443rd site of the 24 # chromosome, and the genotype is A / G; sNP25 is located at the 1839615th site of the chromosome 25, and the genotype is A / T; sNP28 is located at the 19248872nd site of the No.28 chromosome, and the genotype of the SNP28 is T / C. By adopting the SNP marker primer group, the authenticity of the hybrid of the jack fruit GHsj1405 and the jack fruit GHsjf146 can be quickly and effectively identified, and the genetic breeding of the jack fruit is facilitated.

This invention discloses a jackfruit wine tasting and review management system. By collecting publicly available review data in real time, it first filters out non-professional content based on preset professional standards. Then, it performs deep clustering analysis of semantic and visual features on text and image information with professional value to identify consensus-based evaluation viewpoints. From this, it further selects high-quality human reviews with accompanying authentic verification information as high-weighted processing objects. Finally, it generates targeted professional-level responses including Q&A and improvement commitments, and can also improve the wine's production process or ingredient ratios based on professional reviews. This achieves the identification and hierarchical management of reviewers' professional levels, solving the technical problem of existing general review systems that use an equal weighting strategy for all users' reviews and lack the ability to discern reviewers' professional levels.

An organic dental gum pad formed from a moldable composition includes a nano starch-based biomaterial, including a nanocomponent, a starch biocomposite, and an organic composition. The nanocomponent includes fish bone powder, oyster shell powder, coconut shell powder, graphene, and sheep bone powder. The starch biocomposite includes date seed nano-starch, black palm seed-based nanocellulose, corn starch, and olive seed-based nano-starch, and the organic composition includes at least one of Lannea sp. glue, waste jackfruit latex, Acacia nilotica glue, a sheep gut oil-based glycerin, beetroot peel dye, dragon fruit peel dye, mangosteen dye, pomegranate peel, and aroid peel gel. The organic dental gum pad further includes at least one polymer component, and a cyanoacrylate. The moldable composition includes particles having an average particle size of less than 30 nm, and a molded structure has a thickness of 0.5 to 4 mm.

The invention discloses a preparation method of a jackfruit shell biomass hard carbon material for the negative electrode of a sodium ion battery, belonging to the technical field of sodium ion batteries. The invention uses jackfruit shells as raw materials, and after soaking in an alkali mixed solution, low-temperature pre-carbonization, alkali solution soaking, acid solution soaking, and high-temperature carbonization, a biological hard carbon material that can be used for the negative electrode of a sodium ion battery is obtained. The biological hard carbon material has a large number of lamellar structures and honeycomb network structures, which can enable sodium ions to be effectively inserted and extracted from the negative electrode, has good electrochemical performance, provides a new idea for the research and development of sodium ion battery technology, and has broad application prospects.

The invention belongs to the technical field of starch processing, and particularly relates to a preparation method of jackfruit seed resistant starch based on ultrasonic treatment. Uniformly mixing jack fruit seed starch and plasma activated water to obtain a starch solution; performing ultrasonic treatment on the starch solution, performing gelatinization, then adding gallic acid, performing uniform stirring, performing compounding through a shaking table, performing cooling, performing drying, and performing sieving so as to obtain the jackfruit seed resistant starch. The conditions of the ultrasonic treatment are as follows: the power is 300 to 600 W, the frequency is 40 Hz, and the time is 30 to 60 minutes. The compound with high resistant starch content is prepared by utilizing a synergistic modification method of two physical technologies of ultrasonic wave and plasma activated water. Meanwhile, chemical reagents are not used in the preparation method provided by the invention, and the preparation method can be used in food labeled with clean labels.

The utility model discloses a cantaloupe protection bag which comprises a bag body, a groove is formed in the bag body, a hook-and-loop fastener is arranged on the inner wall of the groove, an attaching block is attached to the groove, a paste matched with the hook-and-loop fastener is arranged on the back face of the attaching block, an open groove and a connecting groove are formed in the attaching block, a recording card extends into the open groove, and the recording card is connected with the connecting groove. And a part of the recording card is exposed at the connecting groove. According to the jack fruit picking bag, the attaching block and the groove are fixed through the matching of the hook-and-loop fastener and the paste, so that the attaching block can be taken down from the bag body according to needs, the picking date of jack fruits is recorded on the recording card, and after the jack fruits are picked, the recording card can be easily taken out from the attaching block, so that a new recording card is replaced; the device is used for recording the picking date of other jackfruits and is convenient to use.

The invention relates to the field of food, in particular to pediococcus acidilactici and fermented food prepared from the pediococcus acidilactici. The invention provides pediococcus acidilactici, and the preservation number of the pediococcus acidilactici is CGMCC (China General Microbiological Culture Collection Center) No. 31573. The microbial diversity of the jackfruit during the storage period after picking is analyzed based on Illumina PE300 high-throughput sequencing, indigenous bacteria suitable for processing and fermentation of the jackfruit are obtained through separation and purification, gene information and function prediction information of the indigenous bacteria are mastered by adopting 16S rDNA sequencing identification and whole genome sequencing, and the jackfruit with good fermentation flavor and high fermentation efficiency is obtained by optimizing the fermentation process. The jack fruit fermented leisure food is simple in process.

The utility model relates to the field of jack fruit breeding devices, and discloses a jack fruit seedling breeding device which comprises a base, the top side of the base is fixedly connected with a plurality of connecting rods, the top sides of the connecting rods are fixedly connected with a seedling raising platform, and the top side of the seedling raising platform is provided with an irrigation groove. A plurality of seedling raising holes are formed in the bottom side of the irrigation groove, seedling raising assemblies are arranged in the seedling raising holes, and a motor is installed in the base. According to the seedling raising device, the seedling raising clamping plates are closed by rotating the rotating shaft, seedlings and soil can be rapidly fixed, the clamping plates are prevented from being opened by hole position limitation after the seedlings are put into the seedling raising holes, and the clamping process in the initial seedling raising stage is simplified. During transplanting, the motor drives the screw rod to drive the lifting platform and the abutting column to eject the seedling culture clamping plate, manual digging is not needed, damage to root systems is avoided, transplanting efficiency is remarkably improved, the method is particularly suitable for large-scale seedling culture scenes, and labor cost and operation loss are reduced.

This invention relates to a method for preparing jackfruit pulp vinegar, which includes the following steps: selecting 80% ripe fresh jackfruit, peeling and core-removing it, cutting it into pieces, and mixing it with a specific proportion of artificially bred black spiny ants and / or yellow weevils to gnaw on it for 25-30 minutes; freeze-drying and pulverizing the ants and fruit pulp, adding acetic acid bacteria solution and sterile deionized water, and then fermenting until the pH value of the fermentation system fluctuates within ≤±0.1 within 2 hours, indicating fermentation is complete; the jackfruit vinegar stock solution is then post-matured at 20-25℃ in the dark for 7-10 days, vacuum filtered, pasteurized, and the pH value adjusted to 4.0±0.2 before bottling and sealing. This invention, through pre-treatment of raw materials by ant biting, combined with a specific fermentation process, solves the problems of long fermentation cycle, monotonous flavor, and limited nutrition in traditional jackfruit vinegar. The resulting product has a mellow and harmonious flavor, diverse nutrition, and good application prospects.

The invention relates to the field of molecular breeding, and discloses a molecular marker related to artocarpus heterophyllus pulp texture, a primer combination and application. The molecular marker is located on a CM046350.1 chromosome of a jackfruit genome GCA025403435.1, and the molecular marker is located on a CM046350.1 The molecular marker is an SNP (Single Nucleotide Polymorphism) marker and / or an InDel marker; the nucleotide sequence of the molecular marker is as shown in SEQ ID NO. 1; the SNP marker is located at the 1379th site of a nucleotide sequence as shown in SEQ ID NO.1, and the polymorphism is G / A; the InDel marker is located from the 412th site to the 466th site of a nucleotide sequence shown as SEQ ID NO.1, and is a 55bp deletion. By adopting the molecular marker related to the artocarpus heterophyllus pulp texture, the primer combination and the application, the molecular marker can be used for early identification in crossbreeding of artocarpus heterophyllus, the breeding time is shortened, and meanwhile, a foundation is laid for genetic breeding of artocarpus heterophyllus.

The present invention relates to the technical field of metal protection, in particular to a rust preventive for a transmission tower foot, a preparation method and an application thereof. The invention discloses a rust preventive for a transmission tower foot. The rust preventive comprises the following components, measured by mass: 850-950 parts of metal cutting oil waste liquid, 65-85 parts of a penetration aid, 75-95 parts of an anti-corrosion agent, 150-180 parts of an anti-seepage agent, 300-400 parts of jackfruit resin, 60-90 parts of an expander, 78-98 parts of a water repellent, and 15-35 parts of a viscosity reducer. The rust preventive, which is formed by combining the metal cutting oil waste liquid, the penetration aid, the anti-corrosion agent, the anti-seepage agent, the jackfruit resin, the expander, the water repellent, and the viscosity reducer, has extremely high penetration, adhesion, expansion and blocking, and corrosion resistance capabilities, has good affinity for steel and concrete, can penetrate into gaps and capillaries at the interface of the steel-air-cement protective cap of the foot, adheres to the gaps, and expands and blocks the gaps. The rust preventive solves the problem that conventional isolation and rust prevention methods fail to effectively prevent electrochemical corrosion of the tower foot steel, resulting in an inability to slow down the rusting of the tower foot.

The invention belongs to the technical field of meat product processing, and discloses a composite nutrition enhancer for a meat product, a nutrition-enhanced meat product and a processing method of the nutrition-enhanced meat product. The composite nutrition enhancer for meat products is an oil-in-water type emulsion, and is prepared by emulsifying the following raw materials: konjac gum gel liquid, which is a gel dispersion liquid obtained by heating konjac gum under an alkaline condition to form gel, neutralizing the gel, and shearing and dispersing the gel; the edible oil and fat is rich in Omega-3 polyunsaturated fatty acid; the invention discloses a jack fruit seed coat extract. The compound nutrition enhancer and the meat product enhanced by the compound nutrition enhancer provided by the invention can still keep an extremely low grease oxidation degree (for example, the peroxide value is obviously lower than that of a control group) and an extremely high nutrient retention rate after being subjected to freeze thawing, heating and long-term storage, so that the most difficult problem of instability in Omega-3 enhancement is fundamentally solved.

A biobased dental filler includes a nanocomposite including a mixture of nanostarch and nanocellulose obtained from date seed, olive seed, moringa seed coat. The biobased dental filler includes a dye mixture containing root beet dye, ajwa date pigment, and black cumin seed pigment. The biobased dental filler further includes an adhesive mixture containing an okra gel, an aloe vera gel, and an aroid root gum. The biobased dental filler includes a beef toe-based glycerin, an acrylate polymer, an acid hydrolyzed mixture including sheep jawbone and fish bone and an organic composition including at least one selected from the group including cellulose, corn starch, fish scale resin, arrowroot powder, alginate, aroid peel gel, Acacia nilotica gum, Lannea sp. natural glue, jackfruit latex, dragon peel dye, beetroot dye.

The invention discloses a rust disease detection method, device and equipment for jackfruits and a storage medium, and relates to the field of agricultural product detection.The rust disease detection method comprises the steps that in the process that a preset light source is utilized to irradiate the jackfruits in a healthy state and the jackfruits infected with rust diseases, corresponding initial spectral images are obtained through a hyperspectral camera; determining a target spectral image from the initial spectral image by using a principal component analysis method, determining a pseudo-color image based on the target spectral image, and constructing a sample set based on the pseudo-color image; and adjusting a first target detection model by using the sample set to obtain a second target detection model, and determining whether the current jack fruit to be detected is infected with the rust disease or not through the second target detection model. Therefore, the detection method can meet the nondestructive, efficient and accurate detection requirements of the jack fruit.

The invention belongs to the technical field of yoghourt preparation, and discloses plant-based normal-temperature yoghourt and a preparation method thereof. Jackfruit seed native starch and coconut milk react to generate a binary compound, then the binary compound is mixed with sugar alcohol, a natural sweetening agent, a thickening agent, dendrobium officinale thick pulp, soybean milk and water, the mixture is heated and then sheared to be uniform at the temperature and homogenized, sterilized and cooled, and then a leavening agent is added for fermentation; and after fermentation, uniformly stirring, sterilizing, cooling and filling to obtain the plant-based normal-temperature yoghourt. The yoghurt is a pure plant-based normal temperature yoghurt with good stability, texture and taste.

The invention discloses a jackfruit quality evaluation method based on microminiature hyperspectrum combined with machine learning, and the method comprises the steps: obtaining hyperspectral signals of jackfruits with different maturity degrees under the wave band of 713-920 nm, determining physicochemical indexes according to a traditional method, preprocessing the collected spectral signals through the methods of multivariate scatter correction, standard normal variable transformation and the like, and calculating the quality of the jackfruits with different maturity degrees. A jack fruit quality evaluation model is constructed by combining machine learning methods such as partial least squares, a support vector machine and a one-dimensional convolutional neural network on the basis of characteristic wave band screening algorithms such as a continuous projection algorithm and competitive adaptive reweighted sampling, and effective prediction of the jack fruit storage quality is realized by only using 10 characteristic wave band parameters. According to the method, the maturity and key quality indexes of the jackfruit pulp can be nondestructively detected only by collecting the microminiature hyperspectral signals of the jackfruit pulp, and in the links of planting, storing, processing and selling the jackfruit, the technology can remarkably improve the efficiency and accuracy of quality monitoring and support on-site rapid detection.