37 results about "Mango fruit" patented technology

The invention discloses a low-temperature hot air drying preparation process of low-sugar preserved mangoes. The preparation process comprises the following steps: S1, pretreating mangoes; s2, blanching is conducted; s3, hardening and color protection; s4, rinsing is carried out; s5, performing sugaring; s6, sugar draining; s7, drying; and S8, cooling. The sensory score of the product prepared by the process is 86.96, and the product is golden in color, rich in fragrance and palatable in sour and sweet taste. The total sugar content is 35.88% and is obviously lower than that of the traditional high-sugar preserved fruit. And the water content is 21.78%. The hardness is 3216.35 + / -g, the cohesiveness is 0.88, the chewiness is 3155.35, the resilience is 0.56, and the texture property is good. The total bacterial colony number 1t; 10 CFU / g, and coliform bacteria are not detected.

The invention relates to the technical field of beverage processing, in particular to a poplar branch sweet dew beverage which comprises the following components in percentage by mass: 30-35% of mango pulp, 15-18% of coconut milk, 8-10% of sago, 3-5% of grapefruit pulp granules, 0.05-0.08% of a compound stabilizer, 4-6% of erythritol and 0.01% of calcium lactate. Wherein the compound stabilizer is composed of high-acyl gellan gum and low-ester pectin according to the mass ratio of 3: 1, and the mango pulp contains 20% of diced mangoes with the particle size of 3-5 mm < 3 >; the particle size of the grapefruit pulp particles is 1-2 mm. According to the method, the static limitation of the traditional Stokes law is broken through, the sedimentation velocity prediction error is compressed from + / -25% to + / -8% through the dynamic equivalent radius, the temperature-shear coupling function and the network inhibition factor, and a precise regulation and control tool is provided for development of high-stability pulp beverages.

This invention provides a method for storing mango seeds, belonging to the field of seed preservation technology. The method involves cutting off mango fruits with embryos, along with their pedicels and branches, 77-84 days after fruit set. A mixture of pyraclostrobin, lambda-cyhalothrin, and chlorothalonil is sprayed on the fruit, pedicels, and branches. After drying, styrene-butadiene latex is applied to the pedicels and branches. Once the latex dries, a mixture of guanidine-copper acetate and benzoyl-pyraclostrobin is sprayed on the fruit, pedicels, and branches again. After drying, the mango fruits with petioles and branches are placed in a sealed box and stored at 10-14°C. The mango variety used is the Golden Phoenix mango. This invention increases the storage period of Golden Phoenix mango seeds from 1.5 months to 5 months, which is of great significance for the genomics and cell biology research of Golden Phoenix mangoes.

The invention provides a preparation method of lonicera caerulea high-anthocyanin juice helpful for improving human immunity, and relates to the technical field of juice preparation. The preparation method of the lonicera caerulea high-anthocyanin juice helpful for improving the immunity of the human body comprises the following steps: S1, selecting high-quality lonicera caerulea; s2, crushing the pulp in the step S1; s3, mixing the upper-layer fruit juice obtained in the step S2 with fruit juice to obtain primary fruit juice; s4, mixing the strawberry juice with the mango juice to obtain primary compound juice; s5, adding zinc sulfate and ferrous sulfate into the primary compound fruit juice, and stirring; and S6, obtaining the lonicera caerulea juice. The lonicera caerulea is crushed, fruit juice is extracted from fruit residues, the extracted fruit juice and filtered fruit juice are mixed together, waste of the fruit juice is avoided, strawberry juice, mango juice, zinc sulfate and ferrous sulfate are added into the fruit juice, the nutritional ingredients of the lonicera caerulea fruit juice are increased, and the nutrition of the fruit juice is more balanced.

The invention discloses a trellis-free crown shaping cultivation method for late-maturing Katt mango trees, and belongs to the technical field of plant cultivation. Aiming at the problems of low fruit setting rate, easiness in prematurity, low quality, low commodity rate and the like of the existing Katt mangoes, the invention provides the trellis-free crown shaping cultivation method for the late-maturing Katt mango trees, which comprises the following steps of: performing trellis-free crown shaping on the Katt mango trees in January to April of the fruit production year of the Katt mango trees without building any bracket or upright post in the whole process; the method comprises the following steps: winding lateral branches around a tree crown, forming an umbrella-shaped crown breadth with the diameter of 1.2-3.6 m by utilizing the toughness of the branches, controlling the plant spacing of the umbrella-shaped crown breadth to be 0.3-1.2 m and the row spacing of the umbrella-shaped crown breadth to be 0.5-1.8 m, pulling down the branches protruding out of the top of the umbrella-shaped crown breadth, and tying the branches on the umbrella-shaped crown breadth formed by the lateral branches. According to the method, the fruit setting rate, the yield and the quality of mangoes can be remarkably improved, the defects such as the incidence rate and the watermark spot defect rate of mangoes are reduced, the cultivation cost is reduced, and the operation efficiency is improved.

The invention belongs to the field of organic fertilizers, and particularly relates to a sheep manure organic fertilizer for improving mango quality and application thereof. The sheep manure organic fertilizer disclosed by the invention not only has a certain promotion effect on mango branch tip growth, flower formation promotion and the like, but also has a good effect on soil improvement and tree nutrient accumulation, improves soil hardening caused by long-term application of chemical fertilizer in a mango garden, improves soil fertility, maintains sustainable productivity, and has a good application prospect. The mango yield is continuously improved. The sheep manure organic fertilizer provided by the invention can improve soil fertility and ecology, can continuously improve mango yield and mango quality, has multiple positive influences on the mango industry, and provides a new technical scheme for promoting sustainable development of the mango industry and improving quality and efficiency of the mango industry.

The invention discloses EGCG (epigallocatechin gallate) composite core-shell nanoparticles as well as a preparation method and application thereof, and belongs to the technical field of food engineering. The EGCG composite core-shell nanoparticle comprises an inner core formed by EGCG and corn protein, and mango pectin and an extracellular polysaccharide layer which are coated on the outer surface of the inner core, the preparation method comprises the following steps: (1) dissolving corn protein in an alcohol-containing solution, stirring, and adding EGCG; (2) adding into water, stirring, and carrying out reduced-pressure rotary evaporation to remove alcohol; (3) adding mango pectin and exopolysaccharide into water, stirring, and performing ultrasonic treatment; and (4) mixing, stirring, carrying out refrigerated centrifugation to remove the precipitate, and carrying out vacuum freeze drying. After the EGCG composite core-shell nanoparticles are applied to bread, high antioxidant activity can be maintained in the storage period, the peroxide value and the total number of bacterial colonies are reduced, and it is indicated that the EGCG composite core-shell nanoparticles are beneficial for delaying degradation of active ingredients and inhibiting lipid oxidation and microbial growth.

The invention discloses a bio-based fertilizer and application thereof. The preparation method comprises the following steps: S1, crushing the mango pomace and the bagasse, sieving the crushed mango pomace and bagasse with a 40-60-mesh sieve, adding diluted hydrochloric acid and ferrous sulfate, mixing the crushed mango pomace and bagasse, carrying out a hydrolysis reaction, and filtering a hydrolysis product to obtain solid residues; s2, seed liquid of bacillus coagulans, bacillus pseudomycoides, trichoderma viride and saccharomyces cerevisiae is inoculated into the mixture of the solid residues and the cattle and sheep manure for fermentation, and a fermentation product is obtained; s3, mixing the fermentation product, charcoal and polyglutamic acid to prepare the fertilizer. The mango pomace, solid bagasse and cattle and sheep manure mixture are cooperatively fermented through compound bacteria, the porosity of the fertilizer is increased, the water and fertilizer retention capacity is improved, the fermentation product, biochar and polyglutamic acid are mixed and granulated to prepare the fertilizer, the disintegration rate can be regulated and controlled, nutrients are prevented from being instantly released, and root growth and microorganism colonization are promoted.

The invention discloses a mango ice-lolly and a preparation method thereof, belongs to the technical field of food processing, and solves the technical problems that pulp browning exists in the existing mango ice-lolly, large ice crystals are formed in the freezing process, and the tissue structure of the pulp is damaged, so that the color, the taste, the pulp form and the flavor of the mango ice-lolly are influenced. Comprising the steps of pretreatment, color protection treatment, natural coconut oil coating, gradient freezing, post-treatment and the like. The method can synergistically solve the three problems of browning, ice crystals and structural damage, so that the high-quality ice-lolly which is natural in color and luster, fine and smooth in taste, free of ice residues and capable of furthest retaining the shape and flavor of fresh mango pulp is produced.

The invention provides a pre-picking treatment method for improving mango fruit quality, which comprises the following steps: 25-35 days before picking, spraying a mixed agent A containing monopotassium phosphate, 24-epibrassinolide, paclobutrazol and Tween-80 on leaf surfaces; 15-25 days before picking, a mixed agent B containing monopotassium phosphate, 24-epibrassinolide, potassium cinnamate and Tween-80 is sprayed to the fruits twice in total, the interval is 7-10 days, and a mixed agent C containing monopotassium phosphate, compound sodium nitrophenolate, gamma-aminobutyric acid, methyl jasmonate and Tween-80 is sprayed at the same period. The pre-harvest treatment method can effectively promote the mango peel to turn red and improve the fruit quality. The pre-harvest treatment method is convenient to apply, easy to operate and friendly to the ecological environment, and has good economic benefits and social benefits.

The invention relates to a mango fruit quality-oriented water and fertilizer coordinated regulation and control system, and belongs to the technical field of intelligent agriculture. In order to solve the problem that the fruit quality is reduced due to the fact that traditional irrigation cannot dynamically meet the requirements of mango growth stages, the system comprises a fruit size monitoring unit, a leaf nitrogen content sensor, a soil humidity sensor, a central controller, a drip irrigation device and a liquid fertilizer applying device. Wherein the fruit size monitoring unit collects images through a canopy multispectral imager and identifies the transverse diameter of a fruit; the leaf nitrogen content sensor detects a leaf reflection spectrum and converts the nitrogen content. The central controller judges the growth stage based on two parameters of the transverse diameter of the fruits and the nitrogen content of the leaves: starting an expansion period strategy when the transverse diameter is 3.0-5.0 cm and the nitrogen content is greater than 2.8% in continuous five days, controlling the drip irrigation device to irrigate twice every day so that the water content of the soil reaches 28-32%, and meanwhile, instructing the liquid fertilizer application device to prepare a fertilizer according to the ratio of nitrogen to phosphorus to potassium being 1.2: 0.8: 1.5. According to the system, the quality of mango fruits is effectively improved through growth stage self-recognition and water and fertilizer cooperative regulation.

The invention discloses equipment for preparing preserved mangoes through cold and hot multi-stage alternating drying, which comprises a high-temperature rapid dehydration reservoir, the temperature is controlled to be 80-90 DEG C, and a first temperature sensor, a first humidity sensor and a first wind speed sensor are also mounted; the first conveyor penetrates through the high-temperature rapid dewatering reservoir, is provided with a grid type conveying belt and is used for conveying the mango pulp slices into the high-temperature rapid dewatering reservoir; the scrubbing mechanism is mounted at the bottom of the first conveyor and used for scrubbing the grid type conveying belt; the primary drying reservoir is connected with the high-temperature rapid dewatering reservoir and is used for primarily drying the primary mango pulp slices which are rapidly dewatered by the high-temperature rapid dewatering reservoir; the re-drying warehouse is connected with the primary drying warehouse and is used for re-drying the secondary mango pulp slices dried by the primary drying warehouse; and the controller is electrically connected with the first temperature sensor, the first humidity sensor, the first air speed sensor, the first conveyor, the scrubbing mechanism, the primary drying warehouse and the secondary drying warehouse.

The utility model belongs to the technical field of agricultural planting, and particularly relates to a mango protection device for mango planting, which comprises a package bag main body, a tearing mechanism is arranged at the bottom of the package bag main body, and a bonding mechanism is arranged at the top of the package bag main body. Due to the design of the wrapping bag body, the mango fruits can be physically protected in all directions, the fruits are prevented from being damaged by external mechanical damage such as branch scraping and wind blowing swing collision, the damage rate of the fruits is effectively reduced, the integrity of the fruits is guaranteed, and the bonding mechanism on the top can be bonded through the structures such as the line wheel and the traction line. The opening and closing operation of the bonding part is more convenient and faster, bagging and bag taking operation of mango fruits are facilitated, the working efficiency is improved, and the difficulty and time cost of manual operation are reduced.

The invention provides a method for preventing and treating mango fruit cracking and application thereof, and belongs to the technical field of mango planting. The method comprises the following steps: after mangoes are picked and branches are pruned, wiping and washing trunks by using a mixed solution of Longyle missible oil, Yasiguang and shiny moist; in the flowering period of mangoes, digging holes around mango trees, putting a water-retaining agent, backfilling soil and thoroughly watering; after fruit setting, a mixed solution of chlorpyrifos and Monlii 28 is sprayed to the trunk and the primary main branches; 55-65 days before fruit harvesting, green glume mineral oil and botai shrimp peptide liquid organic fertilizer are sprayed to leaf surfaces and fruit surfaces; 25-35 days before fruit harvesting, green glume mineral oil, Botai shrimp peptide liquid organic fertilizer and monopotassium phosphate are sprayed to leaf surfaces and fruit surfaces. According to the method, the fruit cracking rate of the mangoes can be remarkably reduced, the yield and quality of the mangoes can be improved, and a guarantee is provided for sustainable development of the mango industry.

This invention discloses a real-time detection method for mango fruits and stems for edge deployment, belonging to the field of agricultural intelligent equipment and machine vision technology. After acquiring an image of the work scene, the method inputs it into a lightweight target detection network to simultaneously identify and locate mango fruits and stems, outputting target category, confidence level, and location information. The target detection network improves detection stability under complex backgrounds, foliage occlusion, and dense target conditions through partial channel context feature extraction and sparse axial attention enhancement. Based on the detection results, fruit-stem pairing can be further performed to infer the coordinates of the shearing point for use in the execution control of harvesting robots or sorting equipment. This invention balances detection accuracy, real-time performance, and edge deployment requirements, making it suitable for intelligent mango harvesting, sorting, and related agricultural automation scenarios.

The application discloses a four-year two-crop cultivation mode of late-mature mangoes and belongs to the technical field of fruit planting and cultivation. The four-year two-crop cultivation mode of late-mature mangoes adopts a four-year two-crop cultivation mode to plant late-mature mangoes; the four-year two-crop cultivation mode is that, in each four years, strong and fruiting mother branches are cultivated in the first year and the third year respectively, and mango fruits are harvested in the second year and the fourth year respectively. The four-year two-crop cultivation mode of the late-mature mangoes at an altitude of 1500-1800m has advantages in commodity fruit rate and price, can be standardized to produce, is convenient to manage and is convenient for orchard operation; the four-year two-crop cultivation mode of the late-mature mangoes at an altitude of 1500-1800m in the dry-hot valley area of the Jinsha River can effectively solve the problems caused by the one-year one-crop cultivation mode of the late-mature mangoes and overcome the defects of the prior art.

The invention discloses astringency-removed aronia melanocarpa fruit jelly and a preparation method thereof, and belongs to the technical field of food processing. The astringency-removed aronia melanocarpa fruit jelly is mainly prepared from the following substances in parts by weight: 5-30 parts of aronia melanocarpa fruits, 30-50 parts of hawthorn fruits or mango pulp or kiwi fruit pulp, 20 parts of sugar, 2 parts of lemon juice and 5-6 parts of gelatin slices. Compared with the jelly sold in the market, the original flavor of the aronia melanocarpa and the original flavor of the hawthorn are reserved to the maximum extent; astringent substances in the aronia melanocarpa fruits are ingeniously decomposed by utilizing peroxidase and polyphenol oxidase contained in the mature haws, mangoes and kiwi fruits; under the condition that the sugar content is lower than that of commercially available products, the taste is still good, and the lemon juice is added, so that the content of vitamin C is increased, and the color of the jelly can be effectively protected. The development of the aronia melanocarpa related industries can be promoted, the utilization rate of the aronia melanocarpa can be increased, and more diversified choices are provided for consumers.

The invention discloses a dried mango hot air drying technology, and particularly relates to the technical field of energy-saving production technologies. Comprising the following steps: mixing food-grade lactobacillus plantarum with a 1-3wt% trehalose solution, adjusting the pH value to 5.5 + / -0.5, and soaking mango slices for 2-4 minutes; after draining, placing in equipment with top and bottom independent air supply systems, and firstly carrying out bidirectional alternate pulse air supply; then, only top air supply is adopted; only bottom air supply is adopted; and moisture regaining in a closed environment with the temperature of 25 DEG C and the relative humidity of 65%. According to the method, lactobacillus plantarum biological preservation and trehalose shape protection are combined, and multi-stage directional air supply is matched, so that the problems of mouth feel hardening, browning, non-uniform drying, high energy consumption, low percent of pass and the like in a traditional process are effectively solved, and high-quality, low-energy-consumption and high-efficiency clean production of the dried mangoes is realized.

The invention relates to the field of mango processing, in particular to a preparation method of an original fruit ice lolly capable of maintaining mango quality, and the preparation method comprises the following steps: S1, taking tainong mangoes, washing, sterilizing, then ripening, randomly checking sugar degree, and taking the mangoes with the randomly checked sugar degree being greater than or equal to 18 degrees; s2, after mangoes with the sugar degree larger than or equal to 18 degrees are punctured with a microneedle to form countless micropores, the mangoes are soaked in the soaking liquid with a vacuum ultrasonic machine for 20-30 min, and the mangoes continue to be soaked for 4-5 h; and S3, peeling the soaked mangoes, inserting the mangoes into sticks, performing vacuum packaging, and performing sectional freezing on the packaged mangoes. Compared with the prior art, the method has the advantages that the impregnation liquid enters the mango pulp with the sugar degree larger than 18 degrees through combination of needling and vacuum ultrasonic waves, the strength and adhesive force of cell walls are improved, collapse caused by lack of support of cells due to ice crystal ablation after unfreezing is reduced, and degradation of the taste of the ice-lolly is avoided.

The utility model discloses a mango kernel removing device. Comprising an equipment base; the sliding rail is arranged on the surface of the equipment base, and fruit clamping air cylinders are fixed to the two sides of the surface of the sliding rail; the number of the sliding blocks is two, the sliding blocks are connected to a track of the sliding rail in a sliding mode, and the output end of the fruit clamping air cylinder is connected with one side of each sliding block; according to the mango coring device, the annular cutter is automatically expanded when making contact with a kernel, pulp and the kernel can be accurately separated in the descending process, the pulp is cut to the two sides, and the kernel is located in the middle. In this way, the kernel removing work can be efficiently completed, meanwhile, due to the elastic design of the annular cutter, the annular cutter can be well attached to the shape of a kernel, damage to pulp is reduced to the maximum extent, the utilization rate of the mango pulp is increased, and waste is reduced.

The invention discloses application of mango MiMYB37 in promotion of anthocyanin synthesis, provides an important theoretical basis and technical means for a molecular regulation mechanism of a mango anthocyanin biosynthesis pathway, has remarkable application potential in improvement of color and quality of mango fruits in agricultural production, and has important industrial popularization value. The gene is used for improving a mango variety and culturing the mango variety with high anthocyanin content, so that the economic benefit can be improved, and the high-quality development of the mango industry is promoted.

The invention relates to the field of food, in particular to a fruit juice preparation technology. The device has the beneficial effects that pulp and peel can be thoroughly separated, and waste caused by pulp remaining on the peel is avoided. The fruit juice preparation process comprises the following steps: S1, selecting fresh mangoes, washing the mangoes, and slicing pulp on two sides of the mangoes along a direction parallel to mango kernels; s2, placing the cut pulp on a separating device with the cut upward, and thoroughly separating the pulp from the peel through the separating device; s3, sequentially performing pulping and pectinase enzymolysis on the mango pulp; s4, performing solid-liquid separation to obtain mango flesh juice and mango flesh residues; s5, performing high-temperature sterilization on the mango juice obtained in the S4; and S6, cooling the mango juice subjected to high-temperature sterilization, and carrying out sterile filling, so as to obtain the finished mango juice.

The invention discloses lactobacillus pentosus and application thereof in mango storage and mango e-commerce logistics. The invention provides lactobacillus pentosus GHY-5, and the preservation registration number of the lactobacillus pentosus GHY-5 is CGMCC (China General Microbiological Culture Collection Center) No.36297. The lactobacillus pentosus GHY-5 has the advantages that the preservation number is CGMCC No.36297; the invention further discloses a liquid reagent for improving the storage performance of mangoes. The liquid reagent comprises chitosan and lactobacillus pentosus GHY-5. In the liquid reagent, the concentration of the chitosan is 0.3-3 g / 100 mL, and the concentration of the lactobacillus pentosus GHY-5 is 0.1 * 10 < 10 >-10 * 10 < 10 > cfu / mL. When the liquid preparation prepared by the method is used for pretreating mango fruits, the storage performance of the mango fruits can be remarkably improved, the maturing process of the mango fruits is delayed, and rotting of the mango fruits is inhibited or delayed. The method has application and popularization values for mango storage, especially mango storage in the current e-commerce environment.

The invention relates to the technical field of fresh mango fruit metering and sorting, in particular to a fresh mango fruit weight metering assembly and an automatic weighing and sorting system. A weight metering device and a metering bracket are arranged on a conveying mechanism; the metering bracket is longitudinally arranged, namely the long edge of the metering bracket is arranged along the conveying direction; the top surface of the metering bracket is a U-shaped concave surface, a shifting plate is arranged on the left lower side of the metering bracket, and the right lower side of the metering bracket is rotationally arranged on a weighing table of the weight metering device; the automatic weighing and sorting system for the fresh mangoes comprises a conveying mechanism, and the weight metering device is connected with the conveying mechanism through a connecting rod. According to the mango sorting device, single jacking and sorting of mangoes can be achieved, the phenomenon that two or more small fruits are mixed into the metering bracket and are misjudged as large fruits is avoided, and the sorting precision is remarkably improved.

The invention belongs to the technical field of dairy product processing, and discloses polygonatum sibiricum-mango functional yoghourt and a preparation method thereof. The polygonatum sibiricum-mango functional yoghourt comprises the following raw materials: polygonatum sibiricum extract paste, mango jam, milk, compound probiotic powder and cane sugar. 4.5-5.5 g of rhizoma polygonati extract, 7-11 g of mango jam, 0.21 g of compound probiotic powder and 5-7 g of cane sugar are added into every 100 mL of milk. Through scientific and reasonable formula design, the problem that the astringent taste of the raw rhizoma polygonati conflicts with the flavor of dairy products is effectively solved, the product tastes pure, multiple active ingredients in the rhizoma polygonati and the mangoes are reserved, the palatability of the product is enhanced, the product has obvious yogurt flavor and mango flavor, the color is uniform, the form is stable, the taste is soft, fine and smooth, the milk flavor is rich, and the taste is pure. The sweetness is weak. Meanwhile, the loss of active ingredients is reduced, the content of flavone and polyphenol is high, and a good anti-oxidation effect is achieved.

The invention relates to a preparation method of a mango-flavor raw material for cigarettes as well as a product and application of the mango-flavor raw material for cigarettes, and the preparation method comprises the following steps: pulping mango pulp, mixing with water, and carrying out flash extraction treatment to obtain a mixed solution; mixing the mixed solution with absolute ethyl alcohol or an ethanol water solution, and carrying out ultrasonic-assisted extraction to obtain a mixture; and centrifuging the mixture, taking the supernatant liquid part, concentrating, and drying to obtain the mango-flavor raw material for cigarettes. According to the method, a flash extraction and ultrasonic-assisted extraction combined mode is adopted for mango pulp, the two processes are matched with each other and have a synergistic effect, compared with a traditional water extraction mode or an alcohol extraction mode, the prepared product has more obvious sweet aroma and fruity aroma when being used in tobacco products, the aroma, richness, fineness and softness of smoke are improved, and the taste of the tobacco products is improved. Meanwhile, the smoking comfort can be obviously improved, the irritation to the throat and the nasal cavity is reduced, and the tobacco flavor is excellent in comprehensive sensory performance.

The utility model provides a fruit soaking treatment device suitable for a mango preservative, which belongs to the technical field of mango preservation treatment and comprises a soaking pool, the soaking pool is used for containing the preservative, a lifting mechanism is arranged on the soaking pool, a soaking box is detachably connected to the lifting mechanism, a plurality of holes are formed in the soaking box, and the soaking box is used for containing mangoes. An impact mechanism is arranged at the bottom end of the soaking pool and comprises an air supply assembly arranged on the soaking pool, the air supply assembly communicates with a plurality of air supply pipes, the air supply pipes communicate with a plurality of air outlet nozzles, and the air outlet nozzles extend into the soaking pool and are matched with the holes. According to the mango soaking device, the mango soaking effect can be improved, and the cleanliness and effectiveness of a preservative are kept.

The invention discloses a method for improving flavor substances in a mango wine aging process and a product thereof, and the method comprises the following steps: 1, removing impurities from a base wine, purifying, adjusting the flavor, and preparing mango pulp; 2, mixing the base wine with the mango pulp in proportion, and adding rock sugar accounting for 30-40% of the weight of the mango pulp to balance acidity; 3, filling the mixed solution in the step 2 into a sterile bag, and discharging air in the sterile bag; and 4, putting the sterile bag filled with the mixed liquid into a cavity of ultrahigh pressure equipment. The invention relates to the technical field of mango wine brewing. Through combination of an ultrahigh pressure technology and an oscillation aging acceleration technology, pulp cell walls can be fully destroyed to release flavor substances so as to accelerate molecular motion and promote esterification reaction, compared with an aging mode of a traditional technology, mango fruit fragrance can be reserved to a greater extent, meanwhile, aging of the mango wine can be achieved within a short time, and the mango wine has good taste. The comprehensive energy consumption is reduced by more than 40%, and the taste is better.

The utility model relates to the technical field of mango cultivation, and discloses a weatherproof adjustable supporting frame suitable for mango bearing branches, which comprises a mounting frame and a bottom plate, the mounting frame is used for fixing saplings, the bottom plate is used for fixing other structures, and the front end and the rear end of the top of the bottom plate are fixedly connected with sliding pipes; a sliding rod is slidably connected to the inner wall of the sliding pipe, evenly-distributed inserting holes are formed in the front end of the outer wall of the sliding rod, a connecting piece is fixedly connected to the middle of the front end of the outer wall of the sliding pipe, and a mounting pipe is fixedly connected to the top of the connecting piece. When the height is adjusted, the pull rod is pulled to drive the ejector rod to extrude the first spring and move along the inner wall of the installation pipe, the limiting block slides into the circular groove along the first sliding groove, then the pull rod is rotated by 90 degrees, the circular groove can limit the limiting block and the ejector rod, at the moment, the ejector rod is separated from the insertion hole, the installation frame is pushed upwards to the proper height, and then the ejector rod is reset and inserted into the corresponding insertion hole. And the height adjustment can be completed.

The utility model relates to the technical field of fruit powder preservation, and discloses a mango fruit powder preservation device which comprises a transparent preservation device, the top end of the transparent preservation device is fixedly connected with a motor, an output shaft of the motor is fixedly sleeved with a stirring rod, and the top end of the stirring rod is fixedly connected with an annular plate. The top end of the annular plate is fixedly connected with a vibration spring, the top end of the vibration spring is fixedly connected with a moving wheel, the bottom end of the moving wheel is fixedly connected with a vibration rod, and the surface of the vibration rod is fixedly connected with a plurality of dredging plates. The dredging plate vibrates to dredge the mango powder in the inner cavity of the transparent storage device, so that the mango powder is prevented from caking in the inner cavity of the transparent storage device, the mango powder is kept loose, and the situation that the caking which cannot be observed by a user from the outer side of the transparent storage device is ignored is avoided; and moreover, a user does not need to discharge the fruit powder out of the inner cavity of the transparent storage device to process cakes.