167 results about "Mango fruit" patented technology

The invention provides a preparation method of mango juice. The preparation method comprises the following steps: a, selecting fresh mango fruits; b, pouring the mango fruits into a cold pulping machine for cold pulping to obtain flocculent fruit pulp; c, adding pectinase into the mango pulp obtained in the step b, and decomposing a pectin substance; d, pouring the mango pulp obtained after enzymolysis in the step c into a centrifuge, and filtering to obtain primary mango juice and mango residues; e, adding pectinase into the primary mango juice obtained in the step d for secondary enzymolysis, and filtering by using a plate and frame filter after enzymolysis to obtain secondary juice; f, filtering the secondary juice obtained in the step e by using a ceramic membrane filtration system to obtain trinary juice; g, sterilizing and performing enzyme deactivation on the trinary juice obtained in the step f by using a high-voltage pulsed electric field; h, packaging the mango juice obtained in the step g at a constant amount for storage. According to the preparation method, the problem of loss of nutrients due to long heat treatment time is solved, and the color, the appearance and the clarity of the mango juice are improved.

A slicer for slicing a fruit or vegetable, such as, for example, a mango fruit, comprising a slicing structure having a central cutter with a generally oblong shape and first and second cutters extending outwardly from the central cutter and transversely disposed relative to each other, the central cutter and the first and second cutters respectively having cutting edges for slicing the fruit or vegetable; and a handle structure coupled to the first and second cutters.

The invention relates to the field of pharmaceutical chemistry and discloses a preparation method of mangiferin. The preparation method of the mangiferin comprises the following steps: extracting mango fruits, mango leaves, mango skin and rhizoma anemarrhenae rootstock which are utilized as raw materials by utilizing a mixed solution of alcohol and water; filtering, condensing the filtered solution and extracting the obtained concentrated solution with an organic solvent; then crystallizing the extracted water phase; and recrystallizing with a mixed solution of acetone and water, thus obtaining the mangiferin. According to the preparation method of the mangiferin, macroporous resin is not used for purification, so that the resin pretreatment, adsorption and elution process can be avoided, the production period is shortened, the transfer rate is improved, the usage amount of the organic solvent is reduced, the production cost is reduced, and the environmental pollution is reduced. The mangiferin prepared by the preparation method of the mangiferin disclosed by the invention is high in purity, does not contain benzene organic solvents and is high in safety.

The invention discloses preserved mango fruits and a processing method thereof. The method comprises the following concrete steps: picking fresh mango fruits with the mature degree of 60%-70% as a raw material, cleaning the raw material at first, cutting for peeling and denucleating the raw material to obtain sliced pulps; performing color-protecting and sugaring on the mango pulps; and finally, performing processes of drying, cooling and the like on the mango pulps to prepare the finished preserved mango fruits. According to the method, the mango pulps are subjected to color protection by a sodium pyrosulfite solution, and the sugaring and drying processes of the mango pulps are segmentally carried out, so that the preserved mango fruits can have the color of the original fruits and rich aroma and flavor of mangos, have better competitive advantages than like products and have very remarkable market advantages.

The invention discloses a Mask R-CNN-based mango instance adversarial segmentation method. The method comprises the steps of establishing a mango segmentation data set in a natural scene; constructinga segmentation network based on the Mask R-CNN; regarding the constructed Mask R-CNN segmentation network as a generation network, and adding a discrimination network to a Mask branch of the Mask R-CNN segmentation network; enabling the generation network to obtain a prediction instance mask of the mango from the input image, wherein the input of the discrimination network is a real or Fake mangoinstance; replacing the original binary cross entropy of the Mask branch with the SmoothL1 + IOU Loss, wherein the generation network and the discrimination network are subjected to optimization training through an alternate confrontation strategy, so that an adversarial network model is formed; performing instance segmentation of mango fruits on the trained adversarial network model, and thus improving indexes of detection and segmentation obviously.

The invention relates to the technical field of edible mushroom cultivation, in particular to a method for using pruned mango branches and leaves as raw materials to cultivate oyster mushrooms under mango trees, which specifically includes: building a cultivation bed under each mango tree in a mango forest, using mango branches and leaves as the raw materials to make oyster mushroom logs for timely cultivation in early February and early October each year at proper temperature, not in rainy seasons, planting the oyster mushroom logs on the beds, and after production management, starting mushroom harvesting in late March and late November. By the method, land output rate can be increased, resource utilization rate can be increased and agricultural labor productivity can be improved. Soil conditions can be improved. Fruit tree growth and ecological environment protection are benefited. By the cultivation mode, farmers can implement the three-dimensional agricultural production mode to achieve high yield of both mango fruits and oyster mushrooms while investment is not increased and yield of other crops is not reduced.

The invention discloses mango fruit ice cream and a preparation method thereof. The mango fruit ice cream is prepared from the following raw materials in parts by weight: 30-50 parts of mango juice, 10-20 parts of orange juice, 10-20 parts of lemon juice, 40-60 parts of whole milk, 10-20 parts of white granulated sugar, 2-5 parts of starch, 4-10 parts of cream and 40-60 parts of water. The preparation method comprises the following steps of: 1) uniformly mixing the mango juice, orange juice, lemon juice, whole milk, white granulated sugar, starch, cream and water to obtain mixture; 2) sterilizing the mixture; 3) homogenizing the mixture in a homogenizer; 4) quickly cooling the mixture to 2-6 DEG C, and aging at the temperature; and 5) putting the aged mixture in a stirring drum of a freezing machine, freezing while stirring, taking out, packaging, and quickly freezing for hardening to obtain the mango fruit ice cream. The ice cream disclosed by the invention is simple to prepare, does not contain any chemical additive, and has functions of promoting the production of body fluid to quench thirst and maintaining beauty.

The invention discloses minor-cereal granules in which food additives are not added. Various minor cereals are reasonably mixed with mangoes so as to effectively combine nutrients and realize mutual promotion in flavor. The minor-cereal granules are prepared from 2-4% of highland barley, 1-2% of sticky rice, 1-2% of brown rice, 4-8% of corn, 1-2% of myotonin, 2-5% of rice, 1-3% of millet, 10-15% of mango pulp by weight and the balance of water.

A mango fruit holder consists of a sharpened pair of tines extending from a grip handle. A pommel is located in the handle at the end opposite the tines, with a pair of tangs extending from and forming part of the tines through the handle into abutment with the pommel. Impact blows directed against the pommel are thereby efficiently transmitted through the tangs to the sharpened tines, assisting the penetration of the hardened mango seed by the tines. By temporarily anchoring the tines within the mango seed a user is able to use the handle to hold the mango while peeling and removing the edible mango flesh.

The invention provides a preparation method of coarse cereal granules, the coarse cereal granules do not contain food additives, and various coarse cereal grains are reasonably matched with mango, thereby effectively combining the nutrition, mutually enhance the flavor and being stable and uniform in the shelf life which is as long as 6 months. The preparation method comprises the steps of using peeled dry granules of highland barley to prepare highland barley pulp, highland barley powder or highland barley juice, using water to soak other cereal grain raw materials for at least 12 hours, then heating, such as frying or baking, to enable all the cereal grain raw materials to be mature, cooling, then using a colloid mill for pulping, passing through a 50-200-mesh screen, uniformly mixing the pulp, mango fruit pulp and water, and drying to prepare the granules.

The invention discloses a processing method of low blood glucose index preserved mango fruits with effect of regulating the intestinal function. The processing method sequentially comprises the following steps: fruit selecting, fruit cleaning and slicing, color-protecting, sugaring, secondary powder-wrapping and drying, wherein the sugaring process adopts L-arabinose for sugaring for 24-48 hours; the secondary powder-wrapping adopts a mixture of 80-95% of L-arabinose and 5-20% of oligosaccharide. The sugaring processing process of the preserved mango fruits processed by the processing method disclosed by the invention can keep the mouthfeel, and also has good effects of lowering the blood glucose index, restraining the development of hyperglycemia and relieving the pathogenetic condition of a patient with hyperglycemia.

The invention discloses a low-methanol mango-sugarcane wine and a brewing method thereof. The brewing method comprises the following steps: 1) taking mango pulp, beating, and obtaining mango raw pulp;2) mixing raw mango pulp and sugarcane juice evenly, adding fruit wine yeast, and fermenting for 1-3 days at the temperature of 28-32 DEG C, then adding sugar component, carrying out main fermentation under the condition of <28 DEG C until the total soluble sugar content in the fermentation broth is less than or equal to 70g/L, and collecting the fermentation broth; 3) cooling the fermentation broth to 15-18 DEG C and performing fermentation until the total soluble sugar content in the wine reaches the sugar content of the desired brewing type, further reducing the temperature of the obtainedliquor to 4-8 DEG C with heat preservation until a certain amount of gel is generated on the upper layer of the material liquid, filtering and collecting the filtrate; 4) adding a clarifying agent into that filtrate, filtering and sterilizing the obtained material to obtain a liquor; and 5) aging the obtained liquor to obtain the mango-sugarcane wine, wherein the mango-sugarcane wine brewed by the method has low methanol content and good taste.

The invention provides a mango fruit cake. The mango fruit cake is characterized by comprising the following components in percentage by mass: 30 to 40 percent of mango juice, 20 to 40 percent of white granulated sugar, 1 to 4 percent of pectin, 15 to 30 percent of starch syrup, 1 to 3 percent of citric acid, 0.1 to 0.3 percent of sodium citrate and 0.05 to 0.1 percent of sodium tripolyphosphate. The mango fruit cake is a product between jelly and soft sweet, has smooth appearance, delicate mouthfeel and high elasticity and can effectively reserve the nutrient components of mangos.

The invention discloses a disease preventing and freshness retaining method of mango-fruit preharvest and postharvest combined processing. The method includes the steps: (1), within 1 month before mango-fruit harvesting, a mixed disease-resistant pesticide is uniformly sprayed to the surfaces of mango fruits; (2), the mango fruits obtained after preharvest processing are harvested and precooled; (3), the precooled mango fruits are placed into a plastic box, a citronella essential oil, a tea tree essential oil, a lemon essential oil and a macadamia ternifolia essential oil are added into a culture dish at the bottom of the box so that the volatile matter concentration of each essential oil can reach 250-500 [mu]l/L, sealing is conducted, and room-temperature fumigation is carried out for 8-16 hours; (4), fumigated mango fruits are taken out and then placed into a paper fruit box with a spontaneous modified atmosphere bag as a lining, and after a 1-MCP slow-release agent is added, an opening of the modified atmosphere bag is sealed; and (5), the mango fruits are stored in a room-temperature warehouse. After the mango fruits processed through the method are stored in the room-temperature warehouse for 8 days, diseases are significantly alleviated, the disease index of the mango fruits is 20.0-31.7, and prevention and treatment effects reach 54.7-71.4%.

The invention belongs to the technical field of planting, and particularly relates to a planting method for mango cultivation. The planting method specifically comprises the steps of (1) land selection, wherein leeward and sunny gentle slope land which backs to the north, faces the south, and has sufficient sunlight, a thick and fertile soil layer and uneasily-hardened soil texture is selected, land preparation is conducted one month before field planting, deep ploughing is conducted, land airing is conducted for 5-8 days, then lime powder is spread for overturn ploughing and kept for 5-10 days, field planting holes are dug, base fertilizer is applied, the hole width is 70-90 cm wide, the depth is 60-70 cm, the bottom width is 50-60 cm, bottom fertilizer is applied into the bottom of eachhole, and 10-15 kg of homemade organic fertilizer is applied in the bottom fertilizer; (2) field planting; (3) orchard management; (4) harvesting, wherein fruits are harvested 20 days after bagging, the planting land is shallowly ploughed every two years during planting, and quicklime is adopted for soil improvement. According to the method, the homemade organic fertilizer with reasonable fertility can be applied, the growth demand of mangoes is met, the crop waste can be comprehensively utilized, the environmental pollution probability is reduced, it is ensured that mango fruits are environmentally friendly and free of hormones, and the quality of the mango fruits is improved.

The invention relates to the technical field of poultry farming, in particular to a cultivation method of mango chicken. The cultivation method comprises the following steps: beginning to feed mature mango fruit two month before fed chicken is going on the market according to a conventional method; reducing the feeding amount of daily foodstuff of chicken and additionally feeding more mango fruit by controlling during the feeding process, wherein the mango fruit accounts for 70-80% in a proportion of daily ordinary foodstuff of chicken to mango fruit; and continuously feeding more than two months after beginning to feed the mongo fruit. Through the implementation of the cultivation method, the production condition during the implementation process is simple, and the raw materials are wide in source, easily obtained and low in price. Chicken like eating the fed mongo; moreover, the weighting effect is obvious and the meat quality is greatly improved after the chicken eat mongo through a plurality of functions and effects of mongo. The cultivated chicken is delicious in meat quality and fragrant and sweet in mouth feel. Meanwhile, the cultivated chicken is extremely low in production cost; however, the cultivated chicken is high in quality, unique in characteristic, good in chicken market prospect and high in selling price, so that the feeders are profitable.

The invention discloses a post-harvest preservation method suitable for normal-temperature storage of mango. The preservation method comprises the following steps: harvesting mango fruit when the mango fruit is 70%-80% mature, pre-cooling and rinsing the mango fruit, then uniformly spraying the mixed preservative fresh-keeping agent on the surface of the mango fruit, packaging the mango fruit after airing and storing the air-dried mango fruit at normal temperature. The invention also discloses a fresh-keeping agent. The fresh-keeping agent comprises the following components: salicylic acid, phytic acid, 3-amino-1,2,4-triazole and emulsifier AEO-5, wherein the concentration of the salicylic acid is 20-40mg/L, the mass-percentage concentration of the phytic acid is 0.1-0.2%, the concentration of the 3-amino-1,2,4-triazole is 0.1-0.2g/L and the volume-percentage concentration of the emulsifier AEO-5 is 0.1-0.2%. The post-harvest preservation method suitable for normal-temperature storage of mango has the beneficial effect that the disease is obviously reduced for the mango fruit processed by the fresh-keeping agent after harvest.

A medicine in the form of capsules for treating cough with durable effect is prepared through extracting active components from fresh mango fruit, proportional mixing with sodium houttuyfonate and chlorpheniramine, granulating and loading in capsules.

The invention discloses a method for controlling anthracnose of normal temperature preserved mangoes by using ethephon. The method comprises the following steps: soaking mango fruits which are harvested within 48 hours into a 4-40mg/L ethephon solution for 3-7 minutes, taking out, drying the mangoes at the room temperature, packaging by using polyethylene plastic film bags of which the thickness is 0.02-0.04mm, and preserving at 20-25 DEG C. By adopting the method disclosed by the invention, disease resistance of the mangoes is firstly induced by low-concentration ethylene generated from decomposition of the ethephon before maturation acceleration of the mangoes, so that the anthracnose can be effectively prevented. The method is simple to operate, low in cost, high in application efficiency and easy to popularize, application of chemical fungicides in preservation of the mangoes can be replaced, and thus the food quality security is improved; the mangoes can be preserved without a refrigeration house or low-temperature transportation, so that the energy is saved, the environment is protected, and the method is a low-carbon preservation technique. When the mangoes are treated by using the method disclosed by the invention, very good economic benefits and social benefits can be created.

The invention discloses a preparation method of a mango fruit grain fermented milk. The key technology includes: adopting ultrahigh pressure technique to treat mango fruit grains, i.e. placing mango fruit grains in bags into an ultrahigh pressure treatment kettle to conduct ultrahigh pressure treatment for 5-8min at room temperature and under a pressure of 200-350MPa. The treatment method can effectively maintain the color, aroma, taste and nutrition of mango fruit grains, the prepared yoghurt has excellent taste and flavor brought about by fruits, and can achieve better effect than heat sterilization treatment. The mango fruit grain yoghurt prepared by the method provided by the invention breaks the habit of thermally sterilized fruit grain yoghurt, fills the application gap of ultrahigh pressure fruit grain yoghurt, and has high application value.