196 results about "Ripening" patented technology

The embodiment of the invention provides a fruit and vegetable ripening acceleration system and a fruit and vegetable ripening acceleration method, which are used for realizing stable and controllable ripening acceleration of fruits and vegetables in a transportation process. The method comprises the steps that when the fruit and vegetable ripening acceleration system is started, a current ripening acceleration mode of fruit and vegetable ripening acceleration operation is determined; wherein the current ripening mode comprises a preset temperature range, a preset ethylene concentration range and an EC fan strategy; acquiring a real-time temperature value, a real-time ethylene concentration value and transportation time for transporting fruits and vegetables in the refrigerated container; and according to the transportation time, the real-time temperature value, the real-time ethylene concentration value, a preset temperature range, a preset ethylene concentration range and an EC fan strategy, a temperature regulation and control system, an ethylene regulation and control system and an EC fan are controlled through a main control system, so that the temperature value of the output end in the refrigerated container meets the preset temperature range. The ethylene concentration value of the output end in the refrigerated container meets a preset ethylene concentration range.

The invention belongs to the technical field of food packaging and fresh-keeping materials, and discloses an ethylene adsorption and pH / pectinase double-response intelligent antibacterial composite film as well as a preparation method and application thereof. The composite film comprises a base film and a functional carrier distributed in the base film, the functional carrier is a material ZIF-8-cinnamyl aldehyde-pectin capable of adsorbing ethylene and responding to pH and pectin, and the base film comprises a film-forming polymer and a natural antibacterial agent. According to the composite film, efficient adsorption of ethylene released in the storage period of fruits and vegetables is achieved through a porous structure of ZIF-8, meanwhile, a synergistic effect is formed by an acid environment naturally generated in the fruit and vegetable ripening and rotting process and pectinase, and intelligent slow release of cinnamyl aldehyde loaded on ZIF-8 is accurately triggered; cinnamyl aldehyde can form a double-channel intelligent antibacterial system with the natural antibacterial property of chitosan in a film base material and the metal ion antibacterial property of ZIF-8, maturation and aging of typical respiratory climacteric fruits and vegetables can be remarkably delayed, and the antibacterial film has extremely high industrial application potential.

The banana transcription factor MabZIP2 disclosed by the invention is combined with a banana fruit MaLSF1 gene promoter to regulate up-regulated expression of the banana fruit MaLSF1 gene. The MabZIP2 expression is instantly silenced, the expression quantity of the MaLSF1 is reduced, the degradation of banana pulp starch is inhibited, and the content of total starch, amylose and amylopectin is increased, so that the sweet taste of banana fruits is favorably improved, and the quality of bananas is improved; the hardness of the banana pulp is improved, the softening of the banana after picking can be delayed, the ripening of the banana fruit after picking is delayed, and the storage period of the banana fruit is prolonged. The banana transcription factor MabZIP2 provides an important gene resource for improvement of banana fruit quality, provides a theoretical basis for research and development of a banana fresh-keeping technology and cultivation of new storage-resistant varieties, and also provides a new way for research and development of a fresh-keeping technology of starch storage type fruits such as bananas, molecular design breeding and cultivation of new storage-resistant banana varieties.

The invention discloses a stirring device and a preparation process of white pepper, belonging to the field of white pepper preparation. The white pepper stirring device comprises a stirring structure, which comprises a mixing device. The mixing device comprises a shell, a support frame is fixedly connected to the lower end of the shell, a first servo motor is installed on the upper end of the support frame, a first gear is fixedly connected to the output end of the first servo motor, a limiting hole is provided in the middle of the bottom end of the shell, a first limiting groove is provided at the bottom end of the inner part of the shell, and a second limiting groove is provided at the bottom end of the outer end of the shell. The white pepper skin can be ripened by high-temperature steam without adding pectinase, thereby reducing damage to the white pepper skin and loss of nutrients, and the feeding device performs preliminary ripening before the fresh pepper enters the mixing device. The turning device and the peeling device can fully stir and peel the fresh pepper, thereby improving the working efficiency of white pepper production.

The application discloses a kind of Wuchang pure rice instant rice and its double-screw extrusion preparation method, belong to the field of grain deep processing.The instant rice is only raw material with Wuchang rice flower fragrance broken rice, is made into by pure physical process such as smashing, precision moisture loss type, double-screw segmented extrusion gelatinization (sleeve 3-4 area 85~110 DEG C, 5-6 area 40~50 DEG C, 7-8 area 61~108 DEG C, end plate pressure 39.4~65.5 Bar, screw rotation speed 250~340 rpm), granulation, gradient drying shaping), without adding any auxiliary material.Product starch ripening degree is greater than or equal to 95%, boiling water is rehydrated for 5~8 minutes, cooking rice rate is greater than or equal to 2.8:1, finished product moisture content is 9.0%~10.0%, bulk density is 690~830 g / L, grain is neat, after brewing, cooking, frying, grain is distinct, quick-frozen reheating is stable, suitable for whole scene such as family instant food, pre-cooked fried rice, group meal and outdoor meal replacement, realize broken rice high-value utilization.

The invention relates to the technical field of agriculture, in particular to a mechanized efficient tartary buckwheat harvesting method which comprises the following steps: cutting plants at a position 10-15 cm away from the ground by adopting a cutter-rower, and keeping the ground clearance of the bottom ears of formed strip paving at 20-30 cm to form a natural ventilation channel; the green seeds are cut and dried in the sun and then laid in the field for 3-5 days without turning over, uniform drying is promoted through the fluffy structure of the plants, and the green seeds are subjected to after-ripening and synchronous dehydration in the laid strips; a threshing machine is adopted to operate the aired strip-shaped laying, a threshing device of the threshing machine drives a roller with an elastic element at the rotating speed of 400-600 rpm, seeds are separated through mutual rubbing of plants under the large gap of 15-25 mm, the breakage rate of the seeds is smaller than 2%, and the comprehensive loss rate is smaller than 5%. And scientific harvesting opportunity, energy saving in the airing process and low loss of threshing operation can be achieved, and the efficiency, quality and economic benefits of mechanical harvesting of tartary buckwheat are greatly improved.

The invention discloses a nutrition regulating agent for regulating the mature period of citrus fruits and application of the nutrition regulating agent. The nutrition regulating agent is prepared from potassium nitrate, monopotassium phosphate, magnesium sulfate, ferric sodium ethylenediaminetetraacetate, zinc sodium ethylenediaminetetraacetate, boric acid, ammonium molybdate, gibberellin, abscisic acid and diatomite which is supplemented to 100 parts. The invention further provides a preparation method of the nutrition regulating agent and application of the nutrition regulating agent in regulating the mature period of citrus fruits, and the application mode is that when the diameter of the citrus fruits is 40-50 mm, the preparation is diluted by 600-800 times to be sprayed on leaf surfaces, once every 7 days and twice continuously. Through the synergistic effect of mineral nutrient elements and low-concentration hormones, bidirectional precise regulation and control of the citrus mature period are achieved, fruits can be promoted to mature in advance or later for 7-15 days, the sugar-acid ratio and color of the fruits can be remarkably improved, meanwhile, the problems of tree vigor decline and quality decline caused by single hormone treatment are solved, and the method is suitable for large-scale popularization and application. The method has the characteristics of high efficiency, safety and simple operation.

The invention belongs to the technical field of food processing, and particularly relates to novel corn beans and a preparation method thereof.The preparation method comprises the steps of preparation of raw material corn kernels and preparation of the corn beans, and the preparation of the raw material corn kernels comprises the steps of ear harvesting, peeling and dicing, curing, fixation and dehydration; the preparation method of the corn beans comprises the steps of puffing, polishing, screening, winnowing, powder and sugar coating, drying, packaging and delivery. According to the method, the corn kernels which are not ripe are taken as raw materials, are harvested and then are immediately ripened, and are subjected to fixation to lock freshness, so that the delicate flavor and sweetness of the corn in the fresh eating period are partially reserved, the contents of nutrient substances such as protein and amino acid are higher than those of old-fashioned corn beans and corn flowers, and the appearance is good and the taste is crisp.

A system including a plurality of banana containers is provided. Each banana container has a first container end and a second container end for containing unpeeled bananas. The system includes a gas distribution regulator connected to the plurality of banana containers. The gas distribution regulator includes a plurality of gas meters corresponding one-to-one to the plurality of banana containers. The respective metering devices are connected to the second container end of the respective banana containers to distribute a respective amount of ripening gas into the respective banana containers. The system can use a closure device to limit the pressure of the ripening gas in the banana containers to vary the ripening speed of the bananas. This can avoid spoiling the taste of the bananas.

The invention belongs to the technical field of fruit preservation, and particularly relates to a juicy peach postharvest preservation method and e-commerce logistics application. The core improvement of the invention is as follows: the juicy peaches are immediately treated with 1-methylcyclopropene (1-MCP) powder after being picked. The embodiment verifies that compared with other dosage forms of the 1-MCP, the powder is the optimal dosage form for realizing fresh keeping of the picked juicy peaches; meanwhile, the key time window for the powder to play the optimal fresh-keeping effect is clearly defined as'immediate treatment after harvesting 'for the first time. The method comprises the following specific operation steps: after harvesting juicy peaches, immediately applying 1-MCP powder and sealing a treatment environment; in a closed environment, the 1-MCP powder can continuously play a role, the after-ripening softening process of the fruits can be remarkably delayed, ethylene generation of the fruits is effectively inhibited, and then the technical effect that the normal-temperature shelf life of the juicy peaches is stably prolonged by 2 days is achieved.

The invention discloses a fresh-keeping storage method of plum fruits, which is characterized in that a compact network structure of a shellac-pullulan-gellan gum basic composition effectively obstructs invasion of external microorganisms, and significantly slows down loss of water in the fruits, so that the plump appearance and hardness of the fruits are maintained, and the fruit quality is improved. The siRNA and the AVG wrapped by the lipidosome accurately interfere with the ripening and senescence process in the fruit from the molecular level, the siRNA specifically silences the gene expression of cell wall degradation key enzyme and delays the softening process of the fruit, and the AVG effectively blocks the biosynthesis pathway of ethylene and inhibits the start of an after-ripening signal, so that the ripening and senescence process of the fruit is delayed. The external formed physical film provides a stable microenvironment for internal bioactive molecules, protects the internal bioactive molecules from being degraded and prolongs the action time, and the internal molecular regulation delays the disintegration of cell structures, so that the external film can be attached more enduringly and exerts a barrier function, and the maintenance of the fruit quality is realized under a refrigeration condition.

The present invention introduces a novel and distinct variety of Persea americana Mill., named ‘BeeOne’, which emerged from a chance seedling discovered in the Western Cape of South Africa, with commendable commercial traits, including late maturation, thick green skin, and characteristics from both the Mexican and Guatemalan horticultural traits. The traits of ‘BeeOne’ have been systematically documented from 2018 to the present. Key distinguishing features of ‘BeeOne’ include its very late ripening and obovate fruit shape, which possesses a notably thick, highly pebbled skin. The fruit is dark green with a flattened base, offering an excellent shelf life and a creamy / nutty flavor profile, complemented by a favorable pulp-to-seed ratio. The tree shape of ‘BeeOne’ is characterized as upright to moderately spreading, featuring one to three central leaders, which enhances its suitability for high-density planting and interplanting alongside A-flower types, ensuring effective cross-pollination.

This invention discloses a method for simultaneous flowering and fruiting of macadamia nuts. First, in September of the current year, pre-harvest fertilizer is applied to the 695 macadamia nut variety before fruit harvest. In October, when the fruit matures, 1 / 5 to 1 / 3 is harvested, with the remaining fruit left on the branches. Post-harvest pruning is carried out in October and November, leaving branches that did not bear fruit unpruned; harvested branches are lightly pruned. From November to March of the following year, the remaining fruit is harvested in batches, leaving no more than 1 / 4 of the fruit, with branch pruning performed simultaneously during harvest. Before flower bud differentiation in November, a flower-promoting fertilizer is sprayed to encourage flower bud differentiation. Around March of the following year, the 695 macadamia nut variety flowers, achieving simultaneous flowering and fruiting, with all remaining fruit harvested. This invention addresses the low natural fruit drop rate of the 695 macadamia nut variety by harvesting a portion of the fruit during the October ripening period, leaving the rest on the branches, and then harvesting in batches according to market conditions to stagger market entry. Simultaneously, the fruit is used to suppress the sprouting of autumn / winter and spring shoots, promote flower bud differentiation, and reduce the workload of post-harvest pruning.

The invention discloses a vineyard fruit fly trapping agent and application thereof. The trapping agent is prepared from diseased grape fruits which are damaged by diseases and lose commodity, ethyl alcohol, acetic acid, water and dishwashing liquid according to the proportion; a waste plastic bottle is refitted to be manufactured into the fruit fly trap; the trapping agent is poured into a trap, and the trap is hung in a vineyard to trap fruit flies. Sick fruits in a vineyard are reused, the preparation process is simple, the cost is low, application of chemical agents in the grape mature period is avoided, and the fruit fly trapping agent is environmentally friendly and has a good fruit fly trapping effect.

The invention relates to the field of postharvest after-ripening of agricultural products, and discloses a single-fruit ripening method of annona squamosa, which comprises the following steps: placing a single annona squamosa fruit and an ethylene-loaded ripening agent in a contact state; wrapping and sealing the two by using a packaging system; and putting the sealed packaging body at a proper temperature for ripening. Preferably, the ripening agent is formed by adsorbing 2.0%-3.0% of ethylene by activated carbon, and the dosage of the ripening agent is 0.3 g-0. 4g; the packaging system comprises two layers of absorbent paper and a PE self-sealing bag provided with four holes of 0.20-0.30 cm < 2 >. The proper temperature is 19-21 DEG C, and the ripening time is 1-2 days. Through the synergistic effect of the ripening agent and a specific packaging system, a ripening microenvironment integrating ethylene enrichment, gas exchange and humidity regulation and control is constructed, and the technical problems that annona squamosa ripening is slow, and annona squamosa is prone to rot are solved. The method is high in ripening speed, high in fruit quality, simple and convenient to operate, and time-saving and labor-saving.

The utility model belongs to the field of white spirit production, and particularly relates to a white spirit aging and ripening accelerating device which comprises a bottom plate, a white spirit ripening accelerating box and a stirring mechanism, a white spirit ripening box is arranged on the bottom plate, a stirring mechanism is arranged in the white spirit ripening box, and a motor for driving the stirring mechanism is fixedly mounted at the top of the white spirit ripening box; the stirring mechanism comprises a first transmission rod, a round plate, a second transmission rod, a sleeve, a round rod, a first spoiler, a fixing rod and a second spoiler, the first transmission rod is rotationally connected to the white spirit ripening box, one end of the first transmission rod is connected with the output end of the motor, and the other end of the first transmission rod is fixedly connected with the round plate; the circular plate is movably connected with a second transmission rod, and one end of the second transmission rod is fixedly connected with a sleeve. According to the utility model, through the cooperation of all the components, the effects of rotating stirring and swinging stirring of raw materials in the white spirit ripening box can be achieved.

The invention discloses an LED lighting device capable of slowing down the ripening time of vegetables, the LED lighting device comprises a fixed frame and a plurality of LED blue light lamps, the fixed frame is provided with a plurality of frames and a supporting mechanism, the inner side of each frame is provided with a driving mechanism and a lamp holder, and the LED blue light lamps are uniformly arranged on the lamp holders; the driving mechanism expands the irradiation range of the LED blue light lamp by driving the lamp holder to reciprocate. The rails for the LED blue light lamps to move are set up at the vegetable planting position through the fixing frame and the frame, the LED blue light lamps distributed in an arc shape are driven to reciprocate on the rails to provide uniform and sufficient blue light irradiation for vegetables, meanwhile, the sunshade net is laid outside the frame in a matched mode to reduce sunlight, ethylene generation can be restrained, and the service life of the frame is prolonged. The effect of delaying the ripening of the vegetables is achieved; through the method for regulating and controlling the natural physiological rhythm of the vegetables, the subsequent maturation of the vegetables cannot be influenced, and the problems of chemical residues and food safety cannot exist, so that the quality of the vegetables can be ensured.

The utility model discloses a novel kiwi fruit ripening device which comprises a box body, an ethylene gas cylinder is fixedly connected to one side of the box body, a first connecting pipe is fixedly connected to the upper end of the ethylene gas cylinder, a first valve is arranged in the first connecting pipe, a second connecting pipe is fixedly connected to the upper end of the first connecting pipe, and a second valve is arranged in the second connecting pipe. And a plurality of third connecting pipes are fixedly connected to one side of the second connecting pipe, second valves are arranged in the third connecting pipes, a double-shaft motor is fixedly connected to the bottom wall of the box body, threaded rods are fixedly connected to two output shafts of the double-shaft motor, and threaded blocks are in threaded connection to the outer surfaces of the two threaded rods. The kiwi fruits are placed in batches through the partition plates, the kiwi fruits can be ripened in batches through the ethylene gas bottle, the first connecting pipe, the second connecting pipe, the third connecting pipe and the second valve, and waste caused by the fact that too much kiwi fruits cannot be eaten in time due to one-time ripening is avoided.

The invention discloses a making method of multi-flavor bread potatoes. The making method comprises the following steps of a pretreatment step, wherein sweet potatoes are subjected to pretreatment of cleaning and peeling; a pre-cutting step: transversely cutting the pretreated sweet potatoes into a plurality of sections along the axial direction, and keeping 0.3-1.2 cm of the bottom without cutting off, so that the sweet potatoes are of a multi-section structure of which the bottoms are connected; a coating step: coating the surfaces of the sweet potatoes subjected to the pre-cutting step with a coating; a baking step: putting the sweet potatoes coated with the coating on a non-stick baking net, and sequentially carrying out the following three stages: a first stage: baking the sweet potatoes at 200-240 DEG C for 4-10 minutes to form a hard shell on the surface of the coating; in the second stage, the sweet potatoes are baked at 150-170 DEG C for 35-45 minutes, so that the interiors of the sweet potatoes are cured; a third stage: baking at 120-140 DEG C for 12-18 minutes to enable the hard shell to be crisp; by means of the mode, the problems that in the prior art, during baking, a coating is prone to adhesion and falling off, and during finished product cutting, the coating is broken, and potato bodies deform can be solved, operation is easy and convenient, the yield is high, and the method is suitable for mass production of the multi-flavor bread potatoes.

The invention discloses a method for cultivating grain-feed corn, which comprises the following steps of: selecting a grain corn variety, selecting a land and preparing the land; the method comprises the following steps: selecting corn seeds, ridging and earthing, performing single-grain precision seeding in a suitable seeding period from May 5th to May 15th, and seeding selected conventional high-grain-yield corn varieties according to the density which is increased by 5-10% compared with the recommended density of pure grains; applying a base fertilizer and a silicon-calcium-magnesium compound fertilizer at the stem position before the jointing stage, and applying a nitrogen fertilizer and a silicon-calcium fertilizer in the large bell mouth stage; green-keeping and grain-increasing fertilizer is applied 10-15 days after spinning, wherein the green-keeping and grain-increasing fertilizer comprises potash fertilizer, urea and phosphate fertilizer; from the final stage of wax ripening to the initial stage of complete ripening, when milk lines of the grains disappear or black layers are formed, the grains are harvested, and the stem and leaf structures of plants which are not completely dried up are kept to be complete; topdressing nitrogen fertilizer after harvesting, spraying growth hormone to induce differentiation of stem base regeneration buds, and harvesting the stem bases after the stem base regeneration buds grow and turn green; according to the method, the plant stem base regeneration buds are induced to differentiate, turn green and grow again, so that secondary growth and utilization of the corn straws are realized.

The invention, which relates to the technical field of food processing automation control, discloses an automatic control system for a frying process, comprising a to-be-fried material thermal load acquisition module, a preheating compensation module, a comprehensive deterioration index acquisition module, a new oil supplement rate control module and a correction coefficient acquisition module. By introducing a water content correction coefficient and a deterioration correction coefficient, the reference frying time is automatically subjected to double correction according to the deviation between the actual water content of the material and a standard value and the heat transfer efficiency reduction degree caused by oil deterioration; the frying process can automatically adapt to water content fluctuation of different batches of raw materials and real-time changes of oil product states, the defect that the fixed frying time cannot flexibly cope with raw material differences and environmental changes is overcome, it is ensured that each batch of products can obtain the optimal curing degree and crispness, and the difference between batches of product quality is remarkably reduced.

The application discloses a cream cheese and a preparation method and application thereof, and relates to the technical field of dairy products. The raw material of the cream cheese comprises light cream, the content of saturated fatty acids of the light cream is 69-72 wt%, the content of butyric acid in the light cream is 3-4 wt% based on total fatty acids, the content of myristic acid is 10-12 wt%, the content of palmitic acid is 32-35 wt%, the content of stearic acid is 8-11 wt%, and the ratio of palmitic acid to stearic acid is 3-4:1. The cream cheese is subjected to gradient temperature recovery ripening after filling, and the specific process is as follows: after filling, the cream cheese is cooled to 4-6 DEG C at a cooling rate of 1-2 DEG C / min, then is heated to 12-15 DEG C at a heating rate of 0.1-0.6 DEG C / min, is kept for 4-6 h, and is cooled to 4-6 DEG C again at a cooling rate of 0.6-2.2 DEG C / min. The cream cheese disclosed by the application has a more concentrated and layered flavor, and has a delicate and soft texture and good spreadability.

The application discloses a kind of Huangjing Gouqi enzyme powder and the method for preparing it, belong to food processing technical field.The application provides a kind of Huangjing as main raw material, with black Gouqi using streptococcus thermophilus and lactobacillus mixed bacterial agent fermentation high-activity enzyme instant solid beverage powder preparation method of nine steaming nine sunning ripening.The method of the application, after probiotic fermentation, the quality of Huangjing enzyme is natural, flavor is prominent, functional ingredient content is high, polysaccharide content reaches 457.31mg / g, polyphenol content reaches 193.85mg / g, free amino acid content reaches 12.83mg / g, saponin content reaches 51.42mg / g, anthocyanin content reaches 96.18mg / g, and the content of health functional ingredients is significantly improved.

The invention provides a method for improving the VIGS research efficiency of solanaceous vegetables and application of the method, and belongs to the technical field of biology. Specifically, a UP gene interference fragment and a target gene interference fragment are connected in series, double-gene silencing is utilized, UP is used as a reporter gene, and whether the target gene is silenced or not is judged according to orientation changes of flowers and fruits of a plant before and after UP gene silencing, so that gene silencing judgment is more visual and efficient; the method can greatly improve the screening efficiency of functional genes, has important significance in accelerating screening and functional identification of solanaceous vegetable genes, and particularly has wide application prospects in exploration and functional identification of control genes related to flower and fruit development, fruit ripening and metabolism.

The utility model relates to the technical field of food curing, and discloses a curing device for convenient food processing, which comprises a carrier plate, a heating frame is fixedly mounted in the middle of the upper surface of the carrier plate, and a frame a is placed on one side of the heating frame; a side plate is fixedly mounted on one side of the upper surface of the carrier plate, and an electric push rod is fixedly mounted outside the side plate. By arranging the two frames, the sealing strips and the electric push rod, after food in the frame b is completely processed, the transmission shaft of the electric push rod can move outwards, the frame a is driven to move until the frame a is completely located in the opening, at the moment, the frame b and the processed food are exposed and processed, and new unprocessed objects are placed in the frame b. The two frames are alternately used, so that the time for taking and placing the food can be avoided, and the heating and curing efficiency is indirectly improved.

The invention relates to the technical field of ripening containers, in particular to a convenient-to-adjust ripening container which comprises a ripening box, a temperature outlet and an ethylene outlet are formed in one end of the interior of the ripening box, and a position adjusting assembly used for adjusting the positions of multiple goods at a time is arranged in the ripening box. Through the synergistic effect of the position adjusting assembly, the support assembly and the adjusting assembly, goods in different batches and at different positions can be orderly alternated and rearranged in the ripening process, the problem that the temperature and ethylene in the ripening box are not uniform in distribution is effectively solved, the situation of local over-ripening or insufficient ripening is avoided, and the ripening efficiency is improved. Therefore, the ripening efficiency, the uniformity and the cargo quality stability are integrally improved.

The present application relates to the field of biotechnology, and more particularly to the application of tomato SlWRKY39 and SlWRKY40 in regulating tomato fruit ripening. The present application discloses a method for promoting tomato fruit ripening, which comprises simultaneously knocking out SlWRRY39 and SlWRKY40 genes to promote the ripening of tomato fruits. The present application also simultaneously provides a gene editing vector for realizing the promotion of tomato fruit ripening, which is pCAMBIA1300-pYAO:Cas9-(SlWRKY39+SlWRKY40). It is found through fruit phenotype observation and average ripening time statistics that the simultaneous knockout of SlWRKY39 and SlWRKY40 promotes the ripening of tomato fruits.

The invention relates to an automatic ring-pressing and re-pressing device for fresh wet noodles and a production method of the fresh wet noodles, and the automatic ring-pressing and re-pressing device comprises a vacuum dough kneading machine arranged on a dough kneading rack and used for mixing flour with water to form dough flocculate; the dough curing machine is used for performing primary curing on the dough batting; the slicer is used for pressing the cured dough into initial dough sheets; the annular press is used for carrying out annular pressing treatment on the initial dough sheet; the re-pressing machine is used for re-pressing the dough sheets to form compact dough sheets; the rolling and curing machine is used for rolling the dough sheets into dough rolls and carrying out secondary curing; and the continuous calender is used for receiving the dough sheets subjected to secondary curing through a fourth conveying unit and calendering and cutting the dough sheets into noodles. The method has the advantages that the dough sheets are deeply extruded in multiple directions for a long time in the annular pressing and re-pressing procedures, so that the expansion and uniform distribution of gluten networks are greatly promoted, and the internal structures of the dough sheets are more compact and uniform.

The invention provides a method for improving tobacco leaf quality in a tobacco leaf mature period, which comprises the following steps: (1) topping in a tobacco plant squaring period, smearing a regulation and control liquid on main veins of upper tobacco leaves 2-3 days after topping, and smearing a regulation and control liquid on one end, close to stalks, of main veins of lower tobacco leaves, the regulation and control liquid at least comprising ferulic acid with the concentration of 10-30 ppm; (2) after the regulation and control liquid is smeared, promoting liquid is sprayed to the whole tobacco plant 2-3 days later, and the promoting liquid is composed of soybean peptides, algal polysaccharides and lentinan. By regulating and controlling the content of chlorogenic acid in the mature period of the tobacco leaves, the irritation of the tobacco leaves to sense organs is reduced, and therefore the quality of the tobacco leaves is improved.