352 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 discloses a formula, a preparation method and application of high-protein low-GI non-fried instant noodles. The high-protein low-GI non-fried instant noodles are prepared from the following raw material components in parts by weight: 60-75 parts of wheat flour, 10-15 parts of modified wheat bran powder, 10-15 parts of pea protein powder, 7-10 parts of vital gluten, 5-10 parts of egg white powder, 1-2 parts of table salt, 1-3 parts of resistant dextrin, 0-1.5 parts of TG enzyme and 37-56 parts of water. The high-protein low-GI non-fried instant noodles can be prepared by dough kneading, fermentation, rolling, cutting, curing and drying according to the formula. According to the invention, the problems of high fat content, high calorie, rough taste, unbalanced nutrition, relatively high GI value and the like of the existing instant noodles can be improved.

The invention discloses a nondestructive testing method and system for the comprehensive quality of harvested bananas, and the method comprises the steps: building a high-precision prediction model through obtaining a hyperspectral image, a spectral feature, an infrared radiation energy distribution image, a visible light image and a dielectric property parameter of the bananas, and carrying out the subsequent nondestructive testing of a target banana through the prediction model. The quality of the collected and cold-stored bananas is monitored in real time, the ripening grade of the banana samples in the shelf life after cold storage and ripening can be accurately evaluated, and the banana samples are classified and sorted.

The invention provides a heating method and device for dynamically controlling the cooking degree of dishes and electronic equipment, and relates to the technical field of food material analysis, and the method comprises the steps: obtaining food material images according to a preset time interval; analyzing the food material image based on a ripening degree identification model, and outputting a real-time ripening degree numerical value of the current food material; comparing the real-time ripening degree value with a preset NI target ripening degree value to obtain a ripening degree difference value; according to the ripening degree difference value, a corresponding dynamic heating curve is matched from a ripening degree-heating curve database, the dynamic heating curve is converted into a control instruction, a temperature control system is driven to adjust heating parameters until the ripening degree difference value is not smaller than zero, and dish heating is completed. According to the method, the resource consumption and the monitoring real-time performance of the system are balanced by adopting a time-sharing variable-period image acquisition strategy, and the ripening degree recognition robustness is improved by combining a two-channel convolutional neural network of hue evolution characteristics and morphological parameters.

The invention relates to the technical field of agricultural product preservation, and particularly discloses an ethylene-gas-based accurate mango ripening method which specifically comprises the following steps: cleaning and sorting, ultrasonic degumming, bacteriostasis and preservation, packaging, ripening treatment and delivery from a warehouse. Wherein the cleanliness of the surfaces of the mangoes is improved by adopting a degumming agent in cooperation with ultrasonic waves, and gummosis is prevented from damaging the mangoes while the gummosis is more sensitive to ethylene gas for subsequent ripening; the plasma citric acid solution is used for treating mango to activate cells in vivo, so that the respiration in the mango ripening process is enhanced, and the ethylene peak is advanced to promote the ripening process; the terahertz electromagnetic wave technology can enable cells to form an ordered state, so that the consistency of cells in different parts of the fruits in response to ethylene ripening acceleration is improved, and uniform ripening of mangoes is promoted; according to the method, gas ethylene is used for ripening treatment, the food safety risk of traditional ethephon residues can be reduced, and the ripening commodity rate is increased.

The invention relates to the technical field of grapes, in particular to application of chlorogenic acid to improvement of grape fruit quality, and the dosage of the chlorogenic acid is 50-200M in mass concentration. The use method comprises the following steps: preparing the chlorogenic acid into a chlorogenic acid aqueous solution, and spraying the chlorogenic acid aqueous solution in a grape fruit swelling period or a grape fruit swelling later period once every 7-12 days for 3-6 times. By applying chlorogenic acid, the anthocyanin content of the grape fruits is remarkably increased, and the coloring effect of the grape fruits can be remarkably improved. By applying the chlorogenic acid externally, the fruit weight, the soluble solid content, the soluble total sugar content and the sugar-acid ratio of the grape fruits are increased, the titratable acid content is reduced, and the flavor and the nutrient content of the grape fruits are improved. The invention promotes the application and development of the chlorogenic acid in the maturation and quality of the grape fruits before harvesting, and solves the problems that the fruit ripening agent in the current market contains hormones and is high in price, the grapes are poor in coloring and slow in color turning, and the potential toxicity exists.

The invention relates to the technical field of biology, in particular to grape VvCLE1 oligopeptide and application of the grape VvCLE1 oligopeptide in promoting fruit coloring and serving as a plant growth regulator. Wherein the full-length nucleotide sequence for coding the grape VvCLE1 short peptide and the corresponding amino acid sequence of the grape VvCLE1 short peptide are shown as SEQ ID NO. 1 and SEQ ID NO. 2. The VvCLE1 oligopeptide is identified and obtained, and experiments of exogenous VvCLE1 application treatment are carried out on cabernet sauvignon cultivated in the field, and it is found that the VvCLE1 oligopeptide can promote color changing of grape fruits. According to the invention, the possibility is provided for accurately controlling the grape ripening time node and replacing the application of the traditional hormone abscisic acid.

The invention discloses a postharvest variable-temperature storage method for kiwi fruits, which relates to the technical field of fruit and vegetable preservation and comprises the following steps of fruit picking, warehousing and pre-cooling, variable-temperature storage and ventilation. According to the method, stable ripening of the kiwi fruits can be achieved through variable-temperature treatment, the problem of fruit quality easily caused by a traditional chemical ripening method is avoided, the kiwi fruits ripened through the method are uniform in after-ripening, bright in color and luster and excellent in taste, the fruit quality is remarkably improved, the fresh-keeping period of the kiwi fruits is further remarkably prolonged, and the kiwi fruits are suitable for large-scale popularization and application. According to the method, the loss of the kiwi fruits in the postharvest treatment and storage process can be remarkably reduced through scientific temperature-variable ripening and storage management, and the economic benefit is improved.

The invention belongs to the technical field of jam processing, and provides a preparation method of Longtan pearl plum low-sugar jam, which comprises the following steps: ripening / sorting fruits; cleaning and denucleating; blanching; performing color protection and pulping; concentrating and blending; carrying out hot filling and sealing; performing sterilization; cooling to obtain a finished product. During concentration and blending, a coagulant aid is added firstly, then citric acid is added, a pectin solution is added finally, the coagulant aid is composed of CaCl2 and chromium-enriched yeast, and the pectin solution is formed by compounding low-methoxyl pectin, starch sodium octenylsuccinate, microcrystalline cellulose and sodium alginate. According to the invention, through improvement of a preparation process technology, including pretreatment blanching, addition of a browning inhibitor to inhibit browning, selection of a proper composite thickening agent, and bridging formed by polyvalent metal ions and carboxyl groups in pectin molecular chains, a relatively good gelling effect is achieved, and through combined action of multiple aspects, the problem of bleeding of the low-sugar pearl plum jam is solved; meanwhile, the low-sugar pearl plum jam product with excellent appearance, taste and nutrition is obtained.

The invention provides a production method for preparing sour dough through microbial staged fermentation and low-GI-value bread, the finished sour dough is formed through acidic buffer solution preparation, functional auxiliary material pre-dispersion, main material gradient fusion, dough hydration forming, strain inoculation, primary fermentation, secondary fermentation and third-stage low-temperature ripening, and the prepared finished sour dough is used for preparing bread. The baked bread has the advantages of being low in GI value, good in taste, unique in flavor, high in nutrition and long in shelf life.

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 invention discloses a nano silicon-calcium concentrated liquid and a preparation method and application thereof. According to the nano silicon-calcium concentrated liquid, silicon and calcium are respectively dispersed in water in the form of SiO2 and Ca < 2 + >; wherein the mass ratio of SiO2 to Ca < 2 + > is (1-10): (1-10); the concentration of silicon calcium is 80-300 g / L. The problem of antagonism of liquid silicate and calcium ions is solved, silicon and calcium exist in the forms of nano SiO2 single molecules and Ca < 2 + > ions and are uniformly and stably dispersed in medium water, the absorption rate of plant root systems and leaves is remarkably increased, bitter pox diseases of apples in the mature period and the storage period are reduced, and then the apple quality is improved; the composition can be used for preventing and treating the apple bitter pit disease, and meanwhile, the storage stability of apples is ensured; the product can be stored for more than 24 months at normal temperature, and is high in stability, convenient to use and convenient to popularize.

The utility model discloses a fruit ripening accelerating storage device which comprises a storage device body, a storage box is arranged on the storage device body, a separation top plate is arranged at the top of the storage box, side separation net plates are symmetrically connected to the two sides of the lower end of the separation top plate, an induced draft fan is installed on the separation top plate in a clamped mode, and an air chamber is arranged above the separation top plate. And air guide pipes penetrate through the two sides of the separation top plate, the air guide pipes are located between the storage box and the side separation net plates, layered frames are arranged in the storage box in an overlapped mode, positioning rods are arranged above the layered frames, arc structures are evenly arranged on the positioning rods at intervals, and guide rods are connected between the arc structures between the positioning rods at intervals. According to the fruit ripening acceleration storage device, a strip-shaped channel structure is formed through the guide rods, fruits can be stored in a layered mode, extrusion among the fruits is reduced, the fruits are dispersed, the uniformity of the fruit ripening acceleration process is guaranteed, meanwhile, the step of rolling over the fruits is reduced, and the storage quality is improved.

The invention discloses a multivariate fusion type mango maturity detection method, device and equipment and a storage medium, and relates to the technical field of fruit maturity evaluation.The multivariate fusion type mango maturity detection method comprises the steps that a first gas concentration data matrix is obtained, and a second gas concentration data matrix is obtained based on an optimal data analysis strategy; dividing the second gas concentration data matrix into a plurality of third arrays according to columns; calculating a correlation coefficient and a variation coefficient of each third array, and deleting an abnormal third array; fusing the remaining third array to obtain gas sensitive data; screening an optimal combination of the model and the optimizer, and obtaining image data based on the mango images in different periods and the combination; inputting the gas-sensitive data and the image data into a preset mango maturity comprehensive detection model to obtain a first maturity; obtaining second maturity based on physical characteristics of mangoes; and verifying the first maturity based on the second maturity. According to the method, the mango maturity detection efficiency is improved.

The invention discloses an intelligent variable temperature control method and system for refrigeration house storage, relates to the technical field of intelligent cold chain control, and is suitable for storage management of fruits such as durian needing ripening control. According to the method, a multi-mode sensor network is arranged to collect refrigeration house environment parameters and fruit state parameters, the ripening stages of fruits in all areas in a refrigeration house are recognized, a ripening state distribution map is constructed, a unified regulation stage is determined by combining a target storage strategy, a rule base and dynamic data processing, and the storage efficiency is improved. And generating a temperature change control track of the whole cold storage comprising control target temperature and humidity, control duration and actual temperature change rate, describing the change process of the temperature and humidity along with time in a temperature change path function form corresponding to each stage by the temperature change control track, and performing dynamic correction in combination with real-time sensing data to realize closed-loop regulation and control. According to the method, the precision and flexibility of temperature control of the refrigeration house can be improved, the fruit curing consistency and terminal flavor quality are improved, and the intelligent level and effect of storage management are remarkably improved.

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 invention relates to the technical field of pit mud preparation and curing, in particular to nine-grain aroma type pit mud preparation and curing integrated equipment which comprises a processing table, a preparation table, a guide rail, a reciprocating table, a mixing assembly, a reciprocating assembly, a discharging assembly and a placing assembly. The reciprocating table is slidably mounted on the guide rail, the mixing assembly is mounted at the top of the reciprocating table, the reciprocating assembly is mounted at the top of the preparation table, one end of the reciprocating assembly is hinged to the reciprocating table, the discharging assembly is mounted on the preparation table, and the placing assembly is mounted at the top of the processing table. The placing assembly is located below one side of the discharging assembly, the reciprocating assembly comprises a rotating shaft, a rotating disc, a pull rod, a support, a driving motor, a driving wheel, a driven wheel and a belt, raw materials in the mixing assembly are oscillated while being stirred and mixed, the mixing efficiency of the raw materials is improved, and the preparation quality of pit mud is ensured.

The invention discloses a full-automatic Chinese style pastry curing system, and belongs to the technical field of pastry processing equipment.The full-automatic Chinese style pastry curing system comprises a dough forming device, a conveying device, a cutting device, a dishing device, a fermenting device and a steaming device.The conveying device is arranged on one side of the dough forming device, and the cutting device and the dishing device are installed on the conveying device; a fermenting device is arranged on one side of the tray loading device, a steaming device is arranged on one side of the fermenting device, and an automatic feeding mechanism is arranged between the fermenting device and the steaming device. The full-automatic Chinese pastry curing system is high in automation degree, can realize full-process control from dough forming to curing, reduces labor intensity, ensures stable product quality, is coherent in fermentation and steaming, flexible and efficient in feeding and uniform in dough stirring, and has the advantages of high efficiency, energy conservation and convenience in operation and maintenance.

The utility model provides feed curing equipment which comprises a curing conditioner, a modulation reverse conveying quality guarantee device, a hopper opening and a driving motor, the modulation reverse conveying quality guarantee device and the hopper opening are fixedly installed outside the curing conditioner, the modulation reverse conveying quality guarantee device and the hopper opening are located on the opposite sides, and the driving motor drives the modulation reverse conveying quality guarantee device and the hopper opening to rotate. The driving motor is fixedly mounted at one end of the curing conditioner; according to the utility model, a central injection diffusion mechanism is innovatively adopted, steam is uniformly diffused to the chamber, the heat transfer efficiency is improved, feed curing is enhanced, a single-screw structure is adopted, the design is simplified, the cost is reduced, the occupied area is reduced, continuous and stable feed conveying, reverse conveying and heating are combined, and the curing degree is maximized. Finally, the feed is efficiently cured and smoothly discharged, quality is guaranteed, and efficiency is improved.

The invention relates to a method for ripening perishable agricultural products during transportation in a refrigerated container or refrigerated truck or trailer (1), each comprising a controlled atmosphere system (3), the method provides a variable ripening time by changing the temperature in the container, truck or trailer (1) from a temperature at which the ripening agricultural product is maintained in a non-ripening controlled atmosphere to a temperature at which the ripening agricultural product is ripe in a controlled atmosphere. The invention also relates to a refrigerated container or refrigerated truck or trailer (1) for shipping perishable agricultural products such as fruits and vegetables, the container, truck or trailer (1) comprising: a controlled atmosphere system (3) comprising a sensor (7) capable of measuring at least one of the following parameters: temperature, O2 or CO2; the dosing mechanism (8) is used for dosing a ripening agent; and a ripening process controller (9) that controls the ripening process based on the sensed values of temperature, O2 and / or CO2.

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 utility model relates to the technical field of ripening equipment, in particular to dry and wet dual-purpose ripening equipment which comprises a cabinet body, a cabinet door is arranged on one side of the cabinet body, an electric heating demisting glass door is arranged on the inner wall of the cabinet door, a base is fixedly connected to the lower surface of the cabinet body, a frequency conversion unit is arranged in the cabinet body, and an inner container is arranged in the cabinet body. The inner container is integrally bent and formed, a curing lamp and a placing frame are arranged in the cabinet body, the placing frame and the inner container are integrally designed, and an oxygen sensor is arranged in the cabinet body; through the cooperation of the nitrogen charging assembly and the oxygen sensor, when a low-oxygen environment is needed in the curing cabinet, nitrogen charging, reduction of the oxygen content in the cabinet body and improvement of the curing effect can be achieved through an external control device, and the problems that for some curing processes needing the low-oxygen environment, a good low-oxygen environment cannot be provided in the prior art, and the curing effect is poor are solved. Therefore, the ripening effect is influenced.

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.

Embodiments of the invention describe systems (110) and methods (400) for monitoring ripening of perishable items (104) stored within a container (102). The method (400) comprises measuring (402) one or more environmental parameters within the container (102) at pre-determined time intervals. Further, the method (400) comprises determining (404) a respiration rate associated with each of the perishable items (104) based on the measured one or more environmental parameters. Further, the method (400) comprises determining (406), based on the determined respiration rate and a ripening database (204a), an initiation time for initiating ripening of the perishable items (104). Furthermore, the method (400) comprises triggering (408) the ripening of the perishable items (104) at the initiation time.

An edible post harvest fruits, vegetables, cut flowers or seeds preservative biofilm coating composition, relating to the field of natural biofilms, in the form of an oil in water (O / W) emulsion. The edible coating composition extends the freshness of food and slowing down the ripening and water loss of post harvest fruits, vegetables, cut flowers or seeds.

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 utility model discloses a variable frequency pressure difference airflow control device based on a kiwi fruit ripening control device, comprising a device body, wherein an air outlet bin is symmetrically fixedly connected to the top of the device body, slide grooves are symmetrically arranged inside the device body, electric push rods are symmetrically fixedly connected to one side of the slide grooves, a baffle is fixedly connected to the output end of the electric push rod, a second air outlet is symmetrically arranged on one side of the device body, an air outlet pipe is symmetrically fixedly connected to the upper end of the second air outlet, a third motor inside the gear box drives the driving wheel to rotate, the driving wheel is meshed and connected with the driven wheel, the driven wheel is connected to the fixed plate through the second connecting rod, so as to realize the rotation of the fixed plate, a second motor, a rotating shaft and fan blades are installed at the bottom of the fixed plate, so as to realize automatic control of the flow direction of the collected gas in the device body, increase the effect of uniform distribution of the gas in the ripening control device, and help to improve the performance, safety and processing efficiency of the ripening control device.

The invention discloses a rice taste value evaluation method, which belongs to the technical field of food analysis, and comprises the following steps: collecting multispectral images of rice in three periods of differentiation period, heading period and yellow ripening period; screening and processing the multispectral image to obtain a complete multispectral orthoimage; the method comprises the following steps: carrying out image segmentation on the image, selecting different processing areas of rice, counting an average value of spectral reflectance of all pixels in the areas, combining the spectral reflectance of different wavebands, and carrying out waveband operation by utilizing the reflection characteristics of multispectral wavebands to obtain a vegetation index; determining four rice quality indexes of the experimental material; and combining the data of the different periods, combining different nitrogen fertilizer treatment gradients and rice quality indexes to construct a model, and selecting the model with the highest Pearson correlation coefficient as a final prediction model. According to the taste value assessment method, the taste value of the rice is assessed through the leaf cooked color index, and a large number of rice materials can be assessed in a lossless mode before harvesting.

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.