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66 results about "Pineapple (Fruit)" patented technology
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Special fertilizer for enhancing originally ecological flavor of pineapple and application thereof
ActiveCN104591877AIncrease profitImprove conversion efficiencyAlkali orthophosphate fertiliserAmmonium orthophosphate fertilisersBiotechnologyChelated zinc
The invention belongs to the field of crop fertilizers and in particular relates to a special fertilizer for enhancing the originally ecological flavor of pineapple. The special fertilizer is prepared from urea, monopotassium phosphate, potassium sulfate, calcium humate, magnesium amino acid chelate, zinc amino acid chelate, manganese amino acid chelate, ammonium ferric citrate and an aroma enhancement inductive agent. According to the special fertilizer, the contents of nitrogen phosphorus and potassium nutrients can be reasonably proportioned according to the fertilizer needing characteristics of the pineapple during growth, medium trace elements such as calcium, magnesium, zinc, manganese and iron, required by the fruit development and growth period of the pineapple, are added, the growth and development of the pineapple are improved and the yield of the pineapple is improved; the aroma enhancement inductive agent is added in the special fertilizer, so that the conversion efficiency of amino acid in the pineapple body can be improved, the catalytic activity for synthesizing the key enzyme by use of the aromatic ester substances is promoted, the content of the aromatic ester substance in the pineapple is increased, and the originally ecological flavor of the pineapple is rich; when the special fertilizer is applied in the fruit growth maturation period of the pineapple, the output of the pineapple is improved, the originally ecological flavor of the pineapple is increased and the special fertilizer has high market application value.
Owner:南宁汉和生物科技股份有限公司
Method for producing pineapple vinegar by utilizing full pineapple fruit
InactiveCN103789191AFruityMild sourMicroorganism based processesVinegar preparationBiotechnologyNutrition
The invention relates to a method for producing pineapple vinegar by utilizing full pineapple fruits. The method particularly comprises the following steps of washing fresh and mature pineapple fruits, and then crushing and squeezing the full pineapple fruits with peel residues and sarcocarp to obtain juice; filtering the pineapple juice; removing residues to obtain full fruit pineapple juice; adding sweet fermented glutinous rice fermented for 2-3 days to the pineapple juice according to the weight ratio of 1:(0.5-0.8) for alcoholic fermentation to improve the mouthfeel and quality of a finished product; carrying out acetic fermentation by mixing double acetic bacteria, fermenting at 30-35 DEG C for 6-8 days to obtain fermented original vinegar; filtering to remove sediments, and precipitating; indirectly heating the clarified fermented original vinegar to 50-55 DEG C, and keeping for 15-20 minutes; closely standing at ordinary temperature, and ageing for about 3 months. The pineapple fruit vinegar brewed through the method is strong in fruit flavour, gentle in sourness, mellow in mouthfeel and rich in nutrition, is easy and convenient to operate by obtaining the juice by crushing and squeezing the full pineapple fruits and can effectively increase the production efficiency and conveniently realize the large-scale production.
Owner:GUANGDONG OCEAN UNIVERSITY
Pineapple and milk coffee and preparation method thereof
The invention discloses pineapple and milk coffee and a preparation method thereof.The pineapple and milk coffee and the preparation method thereof are characterized in that the pineapple and milk coffee comprises 2-14% of pineapple fruit powder, 24-56% of milk powder, 20-44% of coffee powder, 4-20% of glucose, 0-0.3% of citric acid, 0.2-1.0% of soluble soybean polysaccharide, 2.0-4.5% of microcrystalline cellulose and 10-30% of maltodextrin; the preparation method includes the steps that roasted coffee beans are crushed, after granularity of coffee powder is smaller than or equal to 100 meshes, the coffee powder is evenly mixed with the pineapple fruit powder, the milk powder and other formula ingredients, after vacuum drying is conducted, packaging is conducted, and a product is obtained.The pineapple and milk coffee is unique in flavor, moderate in taste, heavy in flavor, high in nutritive value and suitable for being drunk by people of all age groups.
Owner:HAINAN UNIVERSITY
Equipment for picking up and storing pineapples
PendingCN107852956AEffective extractionEffective placementPicking devicesAgricultural engineeringMechanical engineering
The invention discloses equipment for picking up and storing pineapples. The equipment comprises a picking device, a front-back expansion device, an up-down motion device, a left-right rotating deviceand a storage device, wherein the picking device, the front-back expansion device, the up-down motion device, the left-right rotating device and the storage device are sequentially installed from topto bottom; the picking device and the storage device are used for picking up and storing pineapple fruits respectively; the front-back expansion device, the up-down motion device and the left-right rotating device are driving the picking device to extend and retract forwards and backwards, move up and down and rotate leftwards and rightwards respectively; the picking device comprises a placementsupport, a turnover support and a clamp, the placement support, the turnover support and the clamp are sequentially connected, and the turnover support can rotate relative to the placement support. Bymeans of the equipment, picking personnel can be effectively protected, the picking efficiency is improved, and after being picked up, the pineapple fruits can be placed in the storage device for temporary storage.
Owner:GUANGZHOU UNIVERSITY
Method for preparing pineapple wine
ActiveCN101906369AIncrease the fragranceAdd flavorMicroorganism based processesAlcoholic beverage preparationChemistryPINEAPPLE JUICE
The invention discloses a method for preparing pineapple wine. The method comprises the following steps of: carrying out main fermentation and after fermentation sequentially on pineapple juice and pineapple pulp which are used as raw materials to obtain the pineapple wine; or the method comprises the following steps of: carrying out main fermentation on the pineapple juice used as the raw material, adding the pineapple pulp into a main fermentation product and carrying out after fermentation to obtain the pineapple wine. The tropical fruit wine is produced by mixing pineapple and diced pineapple, so the method can obviously strengthen the aroma of the pineapple wine, solves the problem of difficult aroma preservation in the production process of the pineapple wine, is also favorable for strengthening the flavor of the pineapple wine and has great significance for producing the high-quality pineapple wine.
Owner:HAINAN UNIVERSITY
Pineapple fruit stuffing spring roll and preparation method thereof
InactiveCN104054783AHigh hardnessConvenient and quick escapeDough treatmentBakery productsAdditive ingredientCurative effect
The invention relates to a pineapple fruit stuffing spring roll and a preparation method thereof. After being diced, a fresh pineapple is subjected to evacuation, sugar soaking and quick-freezing, ingredients, such as egg liquid, natural butter, milk powder and white granulated sugar, which are steamed are taken out for being matched with the processed pineapple for preparing the stuffing with special taste, and after wheat flour and table salt are made into wrappers, the spring roll is formed by wrapping a certain mount of stuffing in one wrapper. The preparation method comprises the steps of manufacturing the sugar-soaked and quick-frozen pineapple dices, making the stuffing, making the wrappers, forming and quick-freezing. After the prepared roll is fried, the mouthfeel is crisp, the stuffing core is savoury and soft, the nutrition is rich, and the taste is novel. The pineapple fruits contained in the product are not subjected to high temperature boiling, so that the nutrition ingredients are well reserved, and the mouthfeel is rich when the spring roll is eaten; the health care effects of promoting the digestion, eliminating the inflammation and edema, promoting the blood circulation, increasing the peristalsis of intestines and stomach and having auxiliary effect on high blood pressure, nephritis and trachitis of pineapples are well applied to the spring roll.
Owner:TIANJIN AOLV AGRI & SIDELINE PROD GRP
Ananas comosus sucrose phosphate synthase (Ac-SPS1) gene, coding protein and gene cloning method thereof
InactiveCN101899453AImprove qualityClear molecular mechanismEnzymesDNA preparationSucrose-phosphate synthasePolymerase chain reaction
The invention provides an ananas comosus sucrose phosphate synthase gene shown as SEQ ID NO:1 and coding protein thereof shown as SEQ ID NO:2, belonging to the technical field of biology. The invention also relates to a cloning method of the gene, and the method comprises the following steps of: extracting total RNA in pineapple fruits; detecting the total RNA in the ananas comosus fruits with agarose gel electrophoresis; carrying out reverse transcription to synthesize a first chain cDNA by using the total RNA as a template and Oligo dT as a primer; carrying out PCR (Polymerase Chain Reaction) amplification, and connecting a PCR product with a pGEM-T easy vector; converting; screening positive clones; and further verifying the screened positive clones by a PCR and then sequencing to obtain an Ac-SPS1 gene. The gene can provide a theoretical basis for researching the mechanism of sugar accumulation of the pineapple fruits from the molecular level.
Owner:SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
Method for producing NFC juice through combination of ultrahigh pressure and tea polyphenols
The invention discloses a method for producing NFC pineapple juice through combination of ultrahigh pressure and tea polyphenols. The method comprises the following process of: selecting fresh pineapple fruit, carrying out preprocessing, juice squeezing, degassing and high-pressure homogenizing in sequence to obtain original juice, adding the tea polyphenols into the original juice, carrying out stirring and even mixing, and carrying out ultrahigh pressure processing to obtain the NFC juice. The method disclosed by the invention combines an ultrahigh pressure technology with a natural bacteriostatic agent, i.e., the tea polyphenols, to prepare the NFC juice, microorganism pollution in the juice is effectively inhibited, pressure required for sterilization is lowered, nutrient flavor substances in the juice are kept to a maximum extent, and the shelf life of the juice is prolonged. Meanwhile, hydrolysis is carried out by a two-enzyme method, a juice yield and precipitation of functional active substances are improved, and the problems that the juice is difficultly manufactured, production cost is high and the like are effectively solved.
Owner:AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
Drop irrigation ecological liquid fertilizer for jackfruit fruit trees and preparation method thereof
InactiveCN105272622AProportion content is reasonableIncrease profitFertilizer mixturesChelated zincPhosphoric acid
The invention discloses a drop irrigation ecological liquid fertilizer for jackfruit fruit trees. The fertilizer is prepared from the following raw materials in parts by weight: 15 to 21 parts of carbamide, 12 to 19 parts of diammonium phosphate, 13 to 20 parts of potassium sulfate, 1 to 1.5 parts of white lime, 0.5 to 1 part of magnesium sulfate, 1 to 1.5 parts of potassium sulfate, 1 to 1.5 parts of boric acid, 0.01 to 0.1 part of citrate chelated zinc, 0.01 to 0.1 part of copper sulphate, 0.01 to 0.1 part of manganese sulfate heptahydrate, 0.01 to 0.1 part of sodium molybdate, 0.01 to 0.1 part of ferric chloride, 0.1 to 0.2 part of amino acid chelated selenium, 10 to 20 parts of plant ash, 10 to 15 parts of human and livestock urine, 5 to 10 parts of bactericidal and pesticidal solution, 3 to 5 parts of amino acid and 5 to 8 parts of humic acid. The drop irrigation ecological liquid fertilizer is reasonable in proportioning content of nitrogen, phosphor and potassium, contains middle-element calcium, magnesium and sulfur fertilizers, contains trace-element boron, zinc, copper, manganese, molybdenum and iron fertilizers and amino acid chelated selenium fertilizer, meanwhile contains the plant ash, the human and livestock urine, the bactericidal and pesticidal solution, the amino acid and the humic acid, sterilizes and kills insects for the fruit trees, and provides rich nutrient components to the jackfruit fruit trees; the utilization rate of the fertilizer is improved; the fertilizer has very wide development prospect and good economic benefit.
Owner:DAXIN PRODIVITY PROMOTING CENT
Screening method for preparing water insoluble dietary fibers from pineapple fruit residues
The invention provides a screening method of an optimal process for preparing water insoluble dietary fibers from pineapple fruit residues. The screening method is mainly composed of influence ranges of following influence factors: the mass percent of sodium hydroxide is 1%-5%; the material-liquid ratio ranges from (1:10) to (1:30); the alkaline hydrolysis time is 30-70 minutes; and the temperature is 40-80 DEG C. The additional value of a deeply-processed product can be further improved by a research of the dietary fibers in pineapples and an industrial chain of the machining of the pineapples is prolonged; and meanwhile, the screening method has the extremely profound practical significance on improvement on the health level of people in China.
Owner:东莞市荷花食品有限公司
Spherical pineapple canned food and production method thereof
InactiveCN101773158AFull of nutritionRich meatFruits/vegetable preservation by heatingFiberGas phase
The invention relates to a spherical pineapple canned food and a production method thereof, which apply an advanced fruit ball forming process technology to produce a pineapple ball canned food meeting the food safety standards of Europe and America, and the food has golden yellow or bright yellow color, clear soup, smooth and complete shape and suitable sour and sweet, has the thick smell of normal pineapple juice and does not have crude fibers or peculiar smell; and the diameter of each pineapple ball is 20 to 25mm, the texture is neither too hard nor too soft, and the solid content is higher than 54 percent. The product meets the commercial sterilization and European and American advanced technology parameter indexes of the canned food; and the heavy metal indexes are measured by high performance liquid chromatography and gas chromatography as follows: Cu (in Cu) is smaller than 2.0mg / kg, Pb (in Pb) is smaller than 0.5mg / kg, and As (in As) is smaller than 0.1mg / kg. The invention has scientific process materials, reasonable proportion, advanced and unique process, simple and convenient method and low cost.
Owner:张瑞琥
Pineapple whisky and preparation method thereof
PendingCN110885727AUnique tasteAddress the needs of different tastesAlcoholic beverage preparationBiotechnologyFruit juice
The invention, which relates to the technical field of edible liquor preparation, discloses pineapple whisky which comprises the following raw materials: pineapple fruit, edible alcohol, purified water, concentrated pineapple juice, white granulated sugar, normal pineapple juice and wheat or cereals. The invention discloses pineapple whisky and a preparation method thereof. Pineapple basic liquorand whisky are prepared to ensure the fresh taste of the pineapple basic liquor and whisky effectively; the pineapple basic liquor and whisky are mixed to prepare the pineapple whisky, so that the whisky has the unique pineapple taste by being compared with the taste of the traditional whisky to become popular; compared with the mixture of whisky with fruity beverages, the pineapple whisky has theimproved taste and flavor; the unique taste of the pineapple whisky is guaranteed and problems that most of existing whisky is mixed with fruit juice beverages for drinking to meet the requirements of different tastes but the mixed beverage is poor in taste that is poorer than that of single whisky or fruit juice beverages are solved.
Owner:于格酒业(广东)有限公司
Tilapia bait essence and preparation method thereof
InactiveCN111264486AExtended shelf lifeEasy to storeOther angling devicesBiotechnologyAnimal science
The invention discloses tilapia bait essence and a preparation method thereof. The tilapia bait essence is obtained by compounding and uniformly stirring fish and shrimp meat seafood-flavored compoundessence and pineapple fruit-flavored compound essence according to the mass ratio of (3-5): 1, wherein the fish and shrimp meat seafood-flavored compound essence and the pineapple fruit-flavored compound essence are obtained by repeatedly smelling and analyzing traditional baits and then screening fragrant raw materials through simulation. The tilapia bait essence can replace meat and seafood processing type baits, the problems that traditional baits are short in shelf life, prone to deterioration and time-consuming and labor-consuming in the preparation process are solved, the baits are longin shelf life, convenient to store and carry and free of waste since the baits can be prepared whenever needed, the hooking time is long in the fishing process, unhooking is not prone to happen, andthe tilapia bait essence is easy for industrialization and commercialization.
Owner:SHANGHAI OCEAN UNIV
Clamping and cutting integrated pineapple picker, picking method and picking robot
The invention relates to a clamping and cutting integrated pineapple picker which comprises a three-dimensional frame, a clamping device and a cutting device; the clamping device is installed on the three-dimensional frame, the clamping device comprises clamping pieces arranged in a surrounding mode and a clamping driving mechanism for driving the clamping pieces in the three-dimensional frame to move between a clamping position on the inner side and an initial position on the outer side, and when the clamping pieces are located at the initial position, the clamping pieces and an annular opening of the three-dimensional frame form a channel for pineapple fruits to penetrate through; the cutting device is installed on the three-dimensional frame and comprises a cutting tool located below the clamping pieces and a cutting driving mechanism. The invention further relates to a pineapple picking robot. The pineapple picking robot comprises a pineapple picking vehicle-mounted robot or a pineapple picking flying robot which can be used as a carrier of an end effector. The invention further relates to a clamping and cutting integrated pineapple picking method. According to the invention, the pineapple fruits are rapidly clamped, pineapple stems are rapidly cut to ensure that the fruits are complete and not damaged, and meanwhile, the pineapple cutting success rate is ensured. The invention belongs to the field of pineapple harvesting machinery.
Owner:SOUTH CHINA AGRI UNIV
Pineapple water heart disease rating equipment and method
PendingCN112098410AReduce missed judgmentsJudging results are stableInvestigation of vegetal materialRating systemVisual inspection
The invention discloses pineapple water heart disease rating equipment and method. The rating equipment comprises the pineapple pulp slitting module, a visual detection module and a rating system module; pineapple fruits can be slit multiple times along different sectioning lines, and therefore visual inspection can be conducted on multiple sections of the pineapple fruits sectioned along different longitudinal center lines, missed judgment is reduced; the rating system module is used for automatically calculating the rating result, the evaluation work is not doped with human subjective factors, the pineapple water heart disease can be quickly and efficiently rated, and the evaluation result is stable and high in accuracy. According to the rating method, based on the pineapple water heartdisease rating equipment, an inspection mode of multiple sectioning is adopted, missed judgment errors are reduced, visual inspection is combined, the pineapple water heart disease is rated, the rating process is full-automatic, rating work is rapid and efficient, and the rating result accuracy is high.
Owner:PUBLIC MONITORING CENT FOR AGRO PROD OF GUANGDONG ACADEMY OF AGRI SCI
Fortified vitamin beverage with zero pigment addition
The invention discloses a fortified vitamin beverage with zero pigment addition. The fortified vitamin beverage is prepared from components of water, high fructose corn syrup, white granulated sugar,crystalline trehalose, erythritol, passion fruit juice, pineapple juice, citric acid, sodium citrate, edible essence, a guarana extract, taurine, coffee powder, sodium cyclamate, acesulfame potassium,potassium sorbate, edible salt, nicotinic acid, and vitamins C, B6 and B12. The fortified vitamin beverage with zero pigment addition is adopted, no pigment is added, thus environmental friendlinessand safety are achieved, and the fortified vitamin beverage has the functions of sleepiness relieving, refreshing and energy supplementing.
Owner:NANNING KENYANG BIOTECH
Pineapple flavored goat yogurt and preparation method thereof
The present invention discloses a pineapple flavored goat yogurt and a preparation method thereof. The preparation method includes the following steps: goat milk preparing, accessory material adding, inoculating, fermenting, etc. The technology uses a mixed bacterium strain to conduct fermentation on goat milk, a certain inoculation amount and fermentation temperature are controlled, and the technology solves the problems that the goat milk is single in flavor, bad in mouthfeel, long in fermentation time, bad in goat smell removing effects, etc. due to single strain fermentation. The added pineapple fruit pulp can further remove the smell of the goat milk, improve the flavor of the goat yogurt, and at the same time increase the contents of vitamins, dietary fibers and other nutrients in the yogurt. A certain amount of calcium lactate is added during the fermentation, the hardness and viscosity of yogurt curd are increased, and the texture and taste of the goat yogurt are improved. The goat yogurt prepared by the fermentation technology is appropriate in viscosity, delicate and pure in mouthfeel, unique in flavor, deeply loved by people, and in line with the dairy product quality standards in national GB2746-1999 specification.
Owner:HENAN INST OF SCI & TECH
Processing method of pineapple (pineapple) jam
PendingCN114128858ABright colorStrong aromaFood ingredient as antioxidantSugar food ingredientsBiotechnologyVitamin C
The invention provides a processing method of pineapple (pineapple) jam, and relates to the technical field of jam production and preparation. The processing method of the pineapple (pineapple) jam comprises the following steps: weighing the following raw materials in parts by weight according to the following formula: 40 to 80 parts of pineapple granules, 5 to 25 parts of F55 high fructose corn syrup, 5 to 25 parts of white granulated sugar, 2 to 5 parts of modified starch, 25 to 35 parts of water, 0.1 to 1 part of pectin, 0.05 to 0.1 part of potassium sorbate, 0.0005 to 0.02 part of lemon yellow, 0.0005 to 0.005 part of sunset yellow, 0.1 to 1 part of citric acid, 0.1 to 0.5 part of pineapple essence and 0.2 to 1 part of vitamin C; the specific preparation method comprises the following steps: firstly preparing starch slurry and a glue solution, then preparing mixed jam, adding auxiliary materials to obtain finished jam, and finally sterilizing and packaging the finished jam. The pineapple jam can preserve nutritional ingredients in fruits to the maximum extent, is crisp and tasty in taste and rich in fragrance, is rich in vitamin C, has a relatively strong antioxidant function, ensures the bright color of the pineapple jam, and delays browning.
Owner:GUANGDONG AIB POLYTECHNIC COLLEGE
Control method and control system of pineapple picking robot
ActiveCN108575283ARealize automatic pickingFacilitates tucking and shearing actionHarvestersControl systemEngineering
The invention discloses a control method and a control system of a pineapple picking robot. The pineapple picking robot autonomously plans routes, recognizes pineapples through image recognition, acquires picking coordinates, performs data analysis on the picking coordinates and adjusts the horizontal position and the vertical position of a shear module, so that the shear module moves to stalk parts of to-be-picked pineapples to execute gathering shear actions on the pineapples and returns to the stop point until completing the picking number task, the unique growth form of pineapple fruits isfully utilized, automatic picking of the pineapples is realized, and the control method and the control system have the advantages of being accurate in target positioning, simple and convenient in picking and the like.
Owner:GUANGZHOU UNIVERSITY
Method for fermenting ananas comosus fruit vinegar by cell immobilization method
InactiveCN111909822APromote accumulationShorten fermentation timeMicroorganism based processesOn/in organic carrierBiotechnologyLactic acid bacterium
The invention relates to a method for fermenting ananas comosus fruit vinegar by a cell immobilization method, and belongs to the technical field of fruit vinegar production. The method comprises thefollowing steps of: (1) preparing ananas comosus juice; (2) conducting culture activation: independently preparing alcohol yeast, ester producing yeast, lactic acid bacteria and acetic acid bacteria into a bacteria solution, and carrying out activation; (3) preparing immobilized cultures; (4) conducting an alcoholic fermentation stage: regulating the sugar degree and the pH value of the juice, andcarrying out alcoholic fermentation; (5) conducting an acetic acid fermentation stage: after alcoholic fermentation is conducted, conducting acetic acid fermentation to obtain ananas comosus fruit vinegar stock solution; and (6) blending ananas comosus fruit vinegar beverage: blending to prepare the ananas comosus fruit vinegar capable of being directly drunk. By use of the method, ananas comosusis taken as a raw material, an immobilized carrier material is taken as auxiliary material, liquid state fermentation is carried out, and then, blending is carried out to obtain the ananas comosus fruit vinegar. A fermentation period is short, fermentation stock solution has a high flavor component content, oxidation resistance is high, the problem that the ananas comosus fruit vinegar produced by a fermentation method can not keep fragrance lasting for a long time can be solved, and the fruit vinegar obtained by the method disclosed by the invention has a natural and strong ananas comosus flavor and has the functions of eliminating fatigue, resisting ageing and the like.
Owner:AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
A kind of reuse method of pineapple peel
ActiveCN104544111BValuableWide range of usesYeast food ingredientsDispersed particle separationBiotechnologyMicroorganism
Owner:林坤华
Foliar fertilizer, application thereof and method for preventing and treating pineapple fruit cracking
PendingCN113527008AImprove qualityPromote wettingFertilising methodsNitrogenous fertilisersSorbitanOrganic chemistry
The invention provides a foliar fertilizer and application thereof, and a method for preventing and treating pineapple fruit cracking. The foliar fertilizer is prepared from the following components in percentage by weight: 0.75%-1.5% of amino acid salt, 0.5%-1.0% of humate, 0.25%-0.5% of polyoxyethylene ether sorbitan ester and the balance of water. According to the foliar fertilizer, the pressure resistance and extensibility of cells are enhanced, the anti-cracking capacity of fruit peels is enhanced, calcium absorption is promoted, the fruit quality is improved, the amount and time of the foliar fertilizer attached to the surfaces of leaves are increased, the foliar fertilizer is promoted to penetrate through a leaf biological membrane and be absorbed on the surfaces of the leaves, and the pesticide effect is enhanced. The method has an obvious effect of preventing and treating pineapple fruit cracking, and the fruit quality is obviously improved after the method is used.
Owner:SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
High-ground-clearance caterpillar self-propelled pineapple harvesting machine
PendingCN111034458ACompact structureEasy to operateLoadersHarvestersAgricultural engineeringLoad carriage
The invention discloses a high-ground-clearance caterpillar self-propelled pineapple harvesting machine which comprises a caterpillar walking mechanism, a power system, a walking platform, a loading carriage, an automatic withdrawing and releasing system, a conveying device and a hydraulic system, wherein the loading carriage is fixedly welded above the walking platform; the walking platform is provided with a caterpillar walking mechanism through a rack on the bottom side of the walking platform; a power system is arranged above the front part of the rack; the conveying device is arranged ona transverse beam at the rear end of the loading carriage; the conveying device is connected with the automatic withdrawing and releasing system which is arranged on the top side of the loading carriage; the hydraulic system is arranged on one side of the conveying device; and operation power is supplied to the conveying device by the hydraulic system. The invention aims to solve the problems thatin the pineapple harvesting process, the working intensity is large, the working condition is harsh and the production efficiency is low when fruits are artificially carried and transferred from a field, the invention adopts the high-ground-clearance caterpillar self-propelled pineapple harvesting machine which is good in walking performance in fields, and together with picking operators, effectsof efficiently harvesting and transferring pineapple fruits in fields are achieved.
Owner:AGRI MACHINERY INST CHINESE TROPICAL ACAD OF SCI +1
Production method for making pineapple fruit wine
InactiveCN110846181AHigh clarityUnique flavorAlcoholic beverage preparationMicroorganism based processesBiotechnologyFruit wine
The invention discloses a production method for making pineapple fruit wine. The method includes the steps: squeezing fresh pineapple fruits into juice, adding sulfur dioxide, adjusting pH (potentialof hydrogen) to reach 3.4-3.5 by the aid of tartaric acid, adding food-grade NaCl to adjust intensity of conductivity of the juice, preheating the juice to reach the temperature of 30-38 DEG C, keeping the temperature for 3-5 minutes, and pumping the juice in a high-strength electric pulse electric field treating chamber; placing the treated pineapple juice at the temperature of 0-4 DEG C, and taking liquid supernatant; adjusting pineapple sugar degree in the liquid supernatant; taking adjusted clarified pineapple juice, adding yeast, and fermenting mixture for 5-7 hours by controlling the temperature of 20-25 DEG C; adding activated bentonite into the pineapple fruit wine, standing at low temperature, taking liquid supernatant, enabling the liquid supernatant to pass a deep filter film and a sterilization filter film, and filling cans with the liquid supernatant to obtain the pineapple fruit wine. According to the method, by a high-strength electric pulse electric field treating mode,the tartaric acid and the NaCl are added, components of the pineapple juice are adjusted, pretreatment before fermentation is implemented, and the prepared pineapple fruit wine is unique in flavor, high in clarity degree and quality and low in fusel oil and methyl alcohol.
Owner:SOUTH CHINA UNIV OF TECH +1
Juice extracting method and device for preparing pineapple fruit juice
ActiveCN1586326AIncrease the juice yieldSimple working principleJuice extractionFruit juiceHollander beater
The present invention discloses an improved pineapple juice extracting process and apparatus. Practice shows that crushing pineapple pulp into grains of 3-5 mm size can result in highest pineapple juice yield and highest pineapple pulp content. Pineapple pulp is crushed in crusher with long strip screening net to obtain pineapple pulp grain of 10 mm below size, ground in colloid mill and sieved in pulping machine to obtain pineapple pulp grain of 3-5 mm size; and the pineapple pulp grain is then squeezed. The said process can obtain pineapple juice in yield over 65 % and pineapple pulp content of 6-14 %.
Owner:北海市果香园果汁有限公司
Liquid medicine and method for preventing and controlling pineapple water core disease
ActiveCN112335683APromote simultaneous absorptionWater heart disease preventionBiocidePlant growth regulatorsPineapple (Fruit)Biotechnology
The invention provides a liquid medicine and method for preventing and controlling pineapple water core disease. The liquid medicine is sprayed in the pineapple fruit growth stage, and the liquid medicine formula comprises the following components in percentage by mass: 0.5%-10% of potassium salt, 0.5%-5% of dodecylbenzene sulfonate and 0.5%-10% of magnesium salt. The liquid medicine is easy to obtain, the spraying method is simple and easy to implement, the pineapple water core disease incidence rate can be greatly reduced, and losses caused by pineapple water core diseases of farmers are reduced.
Owner:HAIKOU EXPERIMENTAL STATION CHINESE ACAD OF TROPICAL AGRI SCI
Double wing pineapple picking truck
ActiveCN108124586BPicking achievedSave manpower and material resourcesHarvestersAgricultural engineeringStructural engineering
Owner:HOHAI UNIV CHANGZHOU
Peeling and slicing device and process method for pineapple preserved fruit production
InactiveCN111493196AReduce fatigueIncrease peeling and slicing efficiencyConfectionerySweetmeatsEngineeringMildew
The invention discloses a peeling and slicing device for pineapple preserved fruit production. The device comprises a bottom plate and two supporting rods, the upper ends of the two supporting rods are jointly and fixedly connected with a top plate, a first discharging table and multiple sets of second discharging tables are arranged on the upper side wall of the bottom plate, the multiple sets ofsecond discharging tables are symmetrically arranged on the two sides of the first discharging table, and inserting rods are arranged on the upper side walls of the first discharging table and the second discharging tables. Besides, a process method for producing preserved pineapples comprises the following steps: S1, selecting fresh and full pineapples without speckles, insect holes, mechanicalinjuries, serious deformity and mildew; peeling and slicing pineapples by using a peeling and slicing device; and collecting sliced pineapple slices together. The peeling and slicing are conducted synchronously, the peeling and slicing efficiency is greatly improved, peeling and slicing are driven by the same driving source, the structure is simplified, the production and manufacturing cost is reduced, the process is mature, and the taste and color of the manufactured preserved fruits are remarkably improved.
Owner:青岛宏瑞特食品有限公司
A kind of preparation method of wild pineapple polysaccharide
ActiveCN113072650BHigh purityImprove biological activityMetabolism disorderBiotechnologyNeutral protease
The invention relates to the technical field of medicine, in particular to a preparation method of wild pineapple polysaccharide. The preparation method comprises the following steps: steaming and drying the wild pineapple fruit to obtain dried wild pineapple fruit; pulverizing the dried wild pineapple fruit, and extracting the dried fruit powder with water, concentrating, drying and pulverizing to obtain the wild pineapple water extract; The pineapple water extract is dissolved in water, centrifuged, and the supernatant is filtered to obtain a clear liquid; the clear liquid is subjected to alcohol precipitation, the precipitate is dried, crushed and sieved to obtain the primary product; the primary product is dissolved in water, and after filtration Use neutral protease to carry out enzymatic hydrolysis, inactivate the enzyme, and obtain the retentate after ultrafiltration; concentrate the retentate, carry out alcohol precipitation again, dry and pulverize. The purity of the wild pineapple polysaccharide extracted by the invention reaches more than 90 percent, the biological activity of the wild pineapple polysaccharide is improved, and the effect of lowering blood sugar and blood fat of the wild pineapple polysaccharide is enhanced.
Owner:HAINAN YUNHAO BIOLOGICAL TECH CO LTD
Pineapple neutral invertase gene Ac-NI1, coded protein and gene cloning method thereof
The invention relates to a pineapple neutral invertase gene Ac-NI1 with a nucleotide sequence shown as SEQ ID NO:1, pineapple neutral invertase gene Ac-NI1 coded protein with a nucleotide sequence shown as SEQ ID NO:2 and a pineapple neutral invertase gene cloning method. The method comprises the following steps of: extracting total RNA in a pineapple fruit by adopting an improved SDS (Sodium Dodecyl Sulfate) method and detecting and RNA content and quality by adopting agarose gel electrophoresis; carrying out reverse transcription by adopting the obtained total RNA as a template to obtain cDNA; by adopting a first chain reverse transcription product 10 mul as a template of PCR, carrying out PCR (Polymerase Chain Reaction) amplification, converting and screening a positive clone; after carrying out further PCR verification, sequencing to obtain an Ac-NI1 gene; and after carrying out further PCR verification on the screened positive clone, sequencing to obtain an Ac-NI1 gene. The great expression of the pineapple fruit neutral invertase gene is beneficial to accumulating fructose and glucose and changing the composition and proportion of sugar in the fruit, thereby changing the quality of the fruit.
Owner:SOUTH SUBTROPICAL CROPS RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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