66 results about "Pineapple (Fruit)" patented technology

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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 %.