33 results about "Tropical fruit" patented technology

The invention discloses bacillus amyloliquefaciens GX0003936 and application thereof, and belongs to the technical field of microorganism application. The invention discloses bacillus amyloliquefaciens GX0003936 with a broad-spectrum bacteriostatic effect, which is preserved in the China General Microbiological Culture Collection Center on March 26, 2025, and the preservation number of the bacillus amyloliquefaciens GX0003936 is CGMCC (China General Microbiological Culture Collection Center) No.33987. The bacterial strain has broad-spectrum antibacterial activity, can be used for remarkably inhibiting the growth of mycelia of colletotrichum musae and colletotrichum frutescens, and can be used for remarkably reducing the disease incidence rate of tropical fruits such as bananas, mangoes and the like in the postharvest storage period. Meanwhile, the strain shows a good inhibition effect on various plant pathogenic fungi, and has a potential broad-spectrum biocontrol effect.

The invention provides a tropical fruit preservative film which is of a double-layer structure, the outer layer is a moisture-resistant antibacterial layer, and the inner layer is a water-absorbing antifogging antibacterial layer; and the water-absorbing anti-fog antibacterial layer also comprises a pH sensitive microcapsule. The outer layer is prepared from polyhydroxyalkanoate, a humidity sensitive type block copolymer and CuO / SiO2 antibacterial nano-enzyme; and the water-absorbing anti-fog antibacterial layer comprises polyhydroxyalkanoate, a humidity-sensitive block copolymer, hygroscopic zeolite, thymol, gallic acid and a pH-sensitive microcapsule. The preservative film has a certain hydrophobic effect, the humidity of a packaging microenvironment can be adjusted, breeding of putrefying bacteria can be inhibited, meanwhile, thymol and gallic acid form a slow-release antibacterial system, and tropical fruits keep good quality in the storage and transportation links through cooperation of all the components; besides, the pH sensitive microcapsules can respond to acidic substances generated by corruption in real time, help merchants to quickly sort deteriorated fruits, and provide a visual judgment basis for consumers at the same time.

The invention provides an edible coating fresh-keeping liquid suitable for low-temperature refrigeration of harvested tropical fruits and a storage and fresh-keeping method. The low-temperature cold storage edible film coating fresh-keeping liquid is soybean oil. When bananas or mangoes are coated with the edible coating liquid for low-temperature refrigeration, the occurrence of fruits under low-temperature refrigeration can be effectively inhibited, and the sensory quality and shelf life of the fruits can be maintained. Bananas or mangoes are subjected to soybean oil coating treatment, so that the relative conductivity of fruit tissues can be effectively reduced, and the integrity of fruit cell membranes is maintained; according to the present invention, the production of H2O2, O2 <-> and MDA can be significantly reduced, the activity of POD can be inhibited, and the activity of PPO, SOD and CAT can be enhanced so as to activate the anti-oxidation defense system of fruits, reduce the oxidative damage caused by cold injury, and enhance the accumulation of osmotic regulation substances; the content of antioxidant carotenoid can be increased, so that the stress resistance of the fruits is improved, and the cold injury of the fruits in the low-temperature storage process is reduced.

The invention relates to the technical field of artificial intelligence, and further relates to a northern greenhouse tropical fruit microclimate adaptive control system based on reinforcement learning. The system comprises a data acquisition module configured to be used for acquiring multi-channel sensor data according to a preset sampling period; the open-loop trajectory optimization module is configured to establish a neural ODE environment model based on the state vector, and perform open-loop trajectory optimization by adopting Pontryagin approximation to generate a control trajectory; the strategy fine tuning module is configured to configure a strategy network, and the strategy network performs training by simulating the action of the first time period of the learning control track and performs online fine tuning based on the deviation score of the whole window and the sensitivity of the energy consumption of the whole window; and the instruction execution module is configured to preferentially adopt the control track to generate an executable message sequence and issue the executable message sequence to the controlled equipment. According to the invention, control precision and stability can be maintained under different weather and crop conditions.

This invention discloses a microwave sterilization device for tropical fruits, relating to the field of microwave sterilization technology. It includes: a housing with an open end on one side, used for heating and sterilizing fruits using microwaves; a placement rack located at the open end of the housing; a movable tray slidably connected to the placement rack, with several storage components arrayed on the tray. Each storage component includes: a base plate for supporting the tropical fruits, with a compensation pad on the base plate for wrapping the rapidly heating parts of the tropical fruits. The compensation pad reduces the heating rate of thin edges to prevent overheating and ensures even heat distribution. The compensation pad includes a wrapping layer made of a flexible material that is high-temperature resistant, corrosion-resistant, and microwave-permeable, filled with a liquid material with high dielectric loss; and a clamping component located on the base plate for clamping the tropical fruits to ensure a tight fit with the compensation pad.

The invention provides a tropical fruit growing period impedance measurement system and method based on a flexible sensing array, and relates to the technical field of fruit impedance measurement, and the system comprises a flexible electrode array, a rear-end measurement circuit and a sensing APP; the method comprises two modes, the first mode is single measurement for judging the current fruit picking state, and the second mode is continuous measurement for continuously evaluating the quality of the tropical fruits. According to the invention, lossless and accurate detection of tropical fruits in the growing period is realized, data sampling is carried out through the flexible array electrode, the rear-end measurement circuit and the sensing APP, enrichment and accuracy of classified data are realized, and through a single-time measurement mode and a continuous measurement mode model, the detection accuracy of the tropical fruits in the growing period is improved. According to the invention, comprehensive and accurate perception of the quality of the tropical fruits in the growing period under different situations is realized, and the wireless communication module is connected with the sensing APP, so that real-time monitoring and visualization of the quality of the tropical fruits in the growing period are realized.

The invention is a new and distinct variety of grapevine plant named ‘MN 1369’ that is characterized by its seedless berries (small seed traces only), its berries that are medium in size, its berries with a pleasant tropical fruit flavor, its loose berry clusters, its production of berries on secondary buds, and its berries with adherent skin unless overripe.

The invention relates to the technical field of artificial intelligence, in particular to a tropical fruit tree-oriented multi-modal phenotype recognition and precision irrigation method. Comprising the following steps that S1, a narrow-band near-infrared active light supplementing emitter is used for irradiating a canopy on an intelligent inspection robot holder, and a visible light full-spectrum illumination unit is used for emitting linear polarization detection light through a first linear polarization optical filter; s2, forming a standardized heterogeneous bimodal input tensor by taking the narrowband near-infrared transmission gray original image as a reference; s3, inputting the standardized heterogeneous bimodal input tensor into a deep multi-branch feature coupling convolutional neural network for forward reasoning to obtain a physiological water demand state index; and S4, when the physiological water demand state index falls back to be not greater than the standard healthy water demand reference value, closing the electromagnetic valve group. According to the method, the actual water demand degree of the fruit tree can be reflected more truly and stably, and interference caused by complex illumination and surface reflection is effectively inhibited.

1. Name of the designed product: packing bag (tropical fruit store). 2. Use of the designed product: used for packing food. 3. Design points of the designed product: the combination of shape and pattern. 4. Picture or photo showing the design points: front view. 5. The designed product is a plane product, so the left view is omitted; the designed product is a plane product, so the right view is omitted; the designed product is a plane product, so the top view is omitted; the designed product is a plane product, so the bottom view is omitted.

The application discloses a kind of high fruit aroma low sour taste flavor beer and its brewing method, belong to beer technical field.The technical scheme includes that flavor beer original wort concentration is 15-18 °P, alcohol content is 6.0-7.0%vol, colority is 10-25EBC, bitterness content is 10-15BU, pH is 3.8-4.1, total ester content is 60-90mg / L, alcohol ester ratio is 0.5-0.7, 4-ethylphenol content is 200-300mg / L, 4-ethylguaiacol content is 100-200mg / L, 4-ethylphenol:4-ethylguaiacol is 1.5-2.0;After sensory evaluation, flavor beer has rich tropical fruit flavor, stable flavor, low sour taste, balanced and soft taste during fermentation process.The application is applied to high fruit aroma low sour taste flavor beer brewing aspect, solve the problem that traditional sour beer fermentation product is strong, and flavor is unstable during fermentation process, can output such as isopentanoic acid and is considered as "putrefactive flavor" product, has rich tropical fruit flavor, stable flavor, low sour taste, balanced and soft taste.

The invention discloses bio-based solid waste modified asphalt and a preparation method thereof, and belongs to the technical field of modified asphalt. The bio-based solid waste modified asphalt comprises the following raw materials in percentage by mass: 62-81.8% of matrix asphalt, 10-25% of tropical fruit waste powder, 6-9% of a binding agent, 1.5-3% of an auxiliary binding agent and 0.7-1% of a stabilizer, wherein the binding agent is rubber powder; the auxiliary binding agent is alcohol ether carboxylate; the stabilizer is a silane coupling agent; the tropical fruit waste powder is pre-treated by the stabilizer and the auxiliary binding agent in advance and then dried. According to the invention, stable use of the tropical fruit waste in the matrix asphalt is realized, the high-temperature stability and low-temperature stability of the matrix asphalt are effectively improved, so that the use performance of a pavement asphalt layer is comprehensively improved, the preparation is simple, resourceful treatment of the tropical fruit waste is realized, and important economic and environment-friendly benefits are achieved.

The invention discloses a ternary compound food-grade ultralow-temperature partial freezing solution as well as a preparation method and an application of the ternary compound food-grade ultralow-temperature partial freezing solution. The ternary compounded food-grade ultralow-temperature partial freezing solution comprises a food-grade main base solution and an additive, the main base solution is composed of glycerol, ethanol and calcium chloride, and the additive comprises erythritol and rhamnolipid. The ultralow-temperature partial freezing liquid provided by the invention can simultaneously solve the contradictions, has the characteristics of food-grade safety, low freezing point at-60 DEG C, low viscosity at low temperature, easiness in pumping, high heat conductivity and no corrosion, and also can be used as a technical platform for realizing the purpose of improving the working efficiency by adjusting the working temperature. The precise quick-freezing requirements of various food materials from high-end aquatic products to tropical fruits are met.

The invention relates to the technical field of flavors and fragrances, in particular to an ester compound with elegant fruity flavor, a preparation method of the ester compound and a fragrant base with the elegant fruity flavor. The ester compound with the elegant fruity flavor has the following structural formula: the ester compound with the elegant fruity flavor prepared by the invention is furan-2-yl methanol (E)-(2-hydroxy-3-methylstyryl) carbamate, and the compound has a special elegant fragrance, is accompanied with a tropical fruit fragrance, and is elegant in fragrance and long in fragrance holding time. The preparation method of the compound is simple in process, convenient to operate and control, high in production efficiency and suitable for industrial production. The ester compound with the elegant fruity flavor is added into the prepared fragrant base with the elegant fruity flavor, and compared with the fragrant base without the compound with the elegant fruity flavor, the fragrant base with the elegant fruity flavor has more prominent fruit fragrance, fresh and elegant fragrance and tropical fruit fragrance, and the fragrance quality of the fragrant base is remarkably improved.

The invention discloses fruity milk tea and a preparation method thereof, and belongs to the field of food processing. Aiming at the problem that the existing milk tea is inconsistent in flavor expression in cold and hot states, the invention provides the fruit-flavored milk tea which comprises a milk tea base material and a temperature-sensitive carrier, the temperature-sensitive carrier comprises a food-grade thermosensitive carrier matrix, and the food-grade thermosensitive carrier matrix is internally encapsulated with tropical fruit essence; the outer surface of the food-grade thermosensitive carrier substrate is coated with citrus essence; the phase change temperature of the food-grade thermosensitive carrier matrix is 35-45 DEG C, and when the temperature is lower than the phase change temperature of the food-grade thermosensitive carrier matrix, the citrus fragrance is released; when the temperature is higher than the phase transition temperature of the food-grade thermosensitive carrier substrate, tropical fruit fragrance is released. The unique experience that different fragrances are released along with temperature changes in the drinking process is achieved, citrus fragrance is released during cold drinking, tropical fruit fragrance is released during hot drinking, and the requirements of consumers for different fragrance experiences of cold and hot drinks are met.

The present application relates to the technical field of degradable high molecular material, and particularly relates to a high-performance degradable intelligent fluorescent response film and a preparation method thereof, the present application utilizes degradable high molecular material, self-assembled organic filler and intelligent fluorescent response carbon dot material, realizes the stabilization of the carbon dot material and the two-dimensional sheet-shaped self-assembled organic filler through a solvothermal method-self-assembled organic filler technology, significantly improves the mechanical performance of the composite film by utilizing the two-dimensional organic sheet layer structure characteristics after being compounded with the degradable high molecular material, realizes the accurate and visual monitoring of trace mercaptan markers in the rotting process of tropical fruits by adjusting and controlling the distribution of the self-assembled organic filler, the multiple hydrogen bond structure of the degradable high molecular material and the carbon quantum dot nanostructure in the composite film network, and breaks through the bottleneck of high performance and multifunction of bio-based and degradable films.

The utility model discloses a south-north shared sunlight greenhouse which extends in the east-west direction, and the top of the greenhouse is made of transparent materials. The greenhouse is characterized in that isolation wall columns extending in the east-west direction are arranged in the greenhouse, and transparent wall bodies are arranged between the isolation wall columns; the greenhouse is divided into a south room and a north room by the transparent wall body. According to the south-north shared sunlight greenhouse, the greenhouse is divided into the south room and the north room; by means of the heat insulation effect of the north chamber, an environment suitable for growth of plants in the south can be provided in winter, and tropical fruits and crops are cultivated in the north.

This invention discloses a method for preparing NFC (Not From Concentrate) juice by microcapsule encapsulation of characteristic aromas from passion fruit, belonging to the field of tropical fruit non-concentrate juice processing technology. Addressing the problems of significant aroma loss and low encapsulation efficiency in traditional stepwise microcapsule processes during passion fruit NFC juice processing, this invention includes the following steps: selecting mature passion fruits with a soluble solids content ≥14%, washing, peeling, and deseeding; cold-pressing the pulp and filtering to obtain NFC juice; collecting the liquid aroma fraction through steam distillation of the peel and pomace; directly adding the liquid aroma fraction to the NFC juice, simultaneously adding a composite wall material composed of pectin and whey protein isolate at a mass ratio of 2:1; stirring evenly and homogenizing to allow the composite wall material and the natural pectin in the juice to form microcapsules in situ through electrostatic aggregation; and aseptically filling after sterilization and cooling. This method achieves zero aroma transfer loss and high encapsulation efficiency, and can be used to produce high-aroma, long-shelf-life natural passion fruit NFC juice.

The invention relates to a fruity flavor evaluation model and application thereof in improving the quality of Maotai-flavor baijiu, and the method comprises the following steps: firstly, constructing a set of flavor wheel evaluation system for finely dividing the fruity flavor of the Maotai-flavor baijiu into a stone fruit type, a kernel fruit type, a berry type, a citrus type, a tropical fruit type and other types; 30 key fruity active compounds and concentration ranges of the key fruity active compounds in the wine are identified, and finally an evaluation model is constructed according to the compounds and weights. During application, a to-be-detected wine sample and a standard reference sample prepared according to the various compounds are subjected to sensory comparison, or various compounds in the to-be-detected wine sample are detected and substituted into an evaluation model, so that the flavor characteristics and defects of the to-be-detected wine sample can be accurately diagnosed, and the wine quality optimization can be guided in a targeted manner. According to the method, subjectivity and fuzziness of a traditional sensory evaluation method are overcome, and a reliable standardized tool and a systematic solution are provided for realizing accurate evaluation, directional design and stable quality improvement of the flavor of the Maotai-flavor liquor.

The invention discloses an intelligent invasive pest monitoring and trapping system and method for tropical fruits, and relates to the technical field of pest control, the system comprises a multi-mode signal acquisition module, a data purification and identification module, a target signal regulation and control module, a precise trapping execution module and a monitoring report generation module; according to the invention, through multi-mode signal acquisition and intelligent identification, the accuracy of monitoring the pests invading the tropical fruits is improved, through integration of the piezoelectric acoustic sensor, the LED precise spectrum light source, the chemical attractant release assembly and the high-definition visual acquisition assembly, acoustic vibration, phototactic behaviors, chemical taxis and morphological characteristic data of the pests are synchronously obtained, and the accuracy of monitoring the pests invading the tropical fruits is improved. Based on a tropical invasion pest behavior characteristic database, through multi-mode signal validity index calculation, quantification of the effective proportion of each mode, elimination of environmental interference and guarantee of data reliability, and at the same time, in combination with pest behavior characteristic parameters, the identification priority of each mode is adaptively adjusted, and classification and statistics of target pests are completed.

The invention discloses a method for identifying aroma active components of bamboo chips, which comprises the following steps of: extracting aroma activity from the bamboo chips by using a supercritical carbon dioxide (SC-CO2) technology, and detecting and analyzing the aroma extracting solution of the bamboo chips by using a high-resolution mass spectrum system and a gas mass-smelling instrument combined system. The combination of the extraction and identification methods can comprehensively and accurately identify (+)-vaccinium asiaticum resinol 9 '-O-glucoside (lignan aroma), arbutin (plant aroma), gamma-terpinene (wood lemon flavor), 4-methylvalerophenone (with special aroma), 2-methylpyrazine (with nut flavor), 2-methylpyrazine (with special aroma), and the like in the bamboo chips. Nine characteristic aroma substances such as aroma (baking aroma), hydroxyacetone (caramel aroma), 3-furfural (special smell and almond flavor similar to benzaldehyde), tetrahydrofurfuryl alcohol propionate (tropical fruit flavor) and benzaldehyde (almond flavor) are adopted.

The application belongs to the technical field of biodegradable materials, and discloses a preparation method of a biodegradable preservative bag, which comprises the following preparation steps: coconut processing waste is cleaned, dried and coarsely crushed, and then is subjected to low-temperature modification treatment by adding a silane coupling agent under the condition of-10 to 0 DEG C to obtain modified coconut shell fiber powder; a tropical microbial inducer and a heat stabilizer are mixed, subjected to high-pressure homogenization and low-temperature spray drying to obtain a temperature-sensitive control agent powder; and maleic anhydride and polylactic acid are subjected to melt grafting reaction to obtain a maleic anhydride grafted polylactic acid reactive compatibilizer. The application has high air permeability and excellent preservative performance through coconut shell fiber reinforcement and microporous structure design, and can prolong the preservation period of litchi from 3 days to more than 7 days in the application of tropical fruit packaging, so that the transportation loss rate is significantly reduced and the commercial value of fruits is improved; the coconut processing waste is used as a reinforcing filler to realize high-value utilization of agricultural waste, reduce carbon emissions and have good environmental protection benefits.

A manual juicer, in particular for fruits, such as nuts, tropical fruits, citrus fruits or pomegranates, includes a stand with a support foot, an upper press head which can be moved vertically manually via a lever arm and a lower receiving housing with a press insert. The manual juicer may include a pulp remover which can remove the fruit residues from the receiving housing, whereby the pulp remover includes an annular segment with at least one inwardly aligned bar, preferably several bars, so that the residues can be lifted evenly. Alternatively, a pulp remover includes a strainer and a handle.

The invention belongs to the field of biology, and particularly relates to clinacanthus nutans concentrated enzyme juice as well as a preparation method and application thereof. According to the clinacanthus nutans concentrated enzyme juice disclosed by the invention, clinacanthus nutans is taken as a main raw material, ingredients such as agilawood leaves, mulberry leaves, haws, morinda citrifolia, turmeric and fresh ginger are matched, meanwhile, tropical fruits such as papaya and passion fruits are added, and after step-by-step fermentation, the prepared enzyme concentrated juice has remarkable effects of resisting oxidation and reducing blood fat. The traditional Chinese medicine composition can be used for adjuvant therapy of various diseases such as nephritis, kidney stone, sore throat, hyperlipidemia and hypertension, and has remarkable health-preserving and health-care effects.

The invention relates to the technical field of degradable high polymer materials, in particular to a high-performance degradable intelligent fluorescence response thin film and a preparation method of the high-performance degradable intelligent fluorescence response thin film. The stability of the carbon dot material and the two-dimensional sheet-shaped self-assembled organic filler is realized through a solvothermal method-organic filler self-assembly technology, and after the carbon dot material and the degradable polymer are compounded to form a film, the mechanical property of the composite film is remarkably improved by utilizing the two-dimensional organic sheet structure characteristics of the composite film; by regulating and controlling the distribution of a multi-hydrogen bond structure of the self-assembled organic filler and the degradable high polymer material and a carbon quantum dot nano structure in a composite film network, accurate and visual monitoring of the film on trace mercaptan markers in the tropical fruit rot process is realized, and the bottleneck of high performance and multi-functionalization of bio-based and degradable films is broken through.

The invention discloses a quick-freezing fresh-keeping process for mango blocks, and belongs to the technical field of fruit and vegetable processing and freezing fresh-keeping, the mango blocks are soaked in a compound solution containing fucoidin and mannitol at low temperature, a'synbiotics fresh-keeping layer 'with physical barrier and prebiotics functions is constructed, and then pre-cooling, quick freezing and low-temperature high-humidity storage are combined, so that the fresh-keeping effect of the mango blocks is improved. The growth of ice crystals is effectively inhibited and cell damage is reduced. According to the technology, the juice loss rate after unfreezing is remarkably reduced, the hardness retention rate reaches 82.3%-88.1%, the color and luster are stable (delta E is smaller than or equal to 3.2), the sensory score exceeds 92, the technology is obviously superior to a traditional quick-freezing method, the quality of the mango blocks in the freezing process is efficiently kept, and a new path is provided for high-valued freezing preservation of tropical fruits.

The invention provides a spice composition with litchi fruit fragrance and peony flower fragrance and application of the spice composition. The perfume composition is prepared from the following components: 0.05 to 0.1 weight percent of berry ethyl ester, 2.0 to 3.0 weight percent of tropical fruit fragrance base, 1.0 to 2.0 weight percent of bitter orange essential oil, 3.0 to 5.0 weight percent of phenethyl alcohol, 0.05 to 0.1 weight percent of hydroxycitronellal, 0.05 to 0.1 weight percent of alpha-ionone, 5.0 to 10.0 weight percent of seven-flower lotus fragrance base, 5.0 to 10.0 weight percent of methyl dihydrojasmonate and the balance of water. And the balance of auxiliary spices and / or dispersants and / or stabilizers. The spice composition disclosed by the invention can present a fresh and sweet litchi fragrance front tone and a clear and full peony fragrance middle tone, and can be used for daily chemical products to meet the technical requirements on high-grade fragrance expression.

The application relates to the technical field of tropical fruit tree cultivation, and discloses application of L-serine in improving the pollination of mango pistil heads and / or the fruit setting rate of mangoes under low-temperature stress conditions, a composition and a method for promoting the fruit setting rate of mangoes. The application provides a new use of L-serine and a complexing agent thereof in improving the pollen vitality, the pollination of mango pistil heads and the fruit setting of mangoes under low-temperature stress conditions. Gamma-aminobutyric acid (GABA) and L-serine are complexed in a composition containing 100-300 umol of gamma-aminobutyric acid and 1-5 g of L-serine per liter, the composition is sprayed on plants in the initial flowering period, the composition has the functions of promoting the pollen germination, pollen tube elongation and pollination of mangoes, and the fruit setting rate is improved, thereby providing technical support for solving the unstable yield problem in the industry.

The invention provides a formula of health-preserving coffee containing traditional Chinese medicine and fruit extracts. The health-preserving coffee is prepared from the following raw materials in parts by weight: 20-40 parts of coffee beans, 5-15 parts of traditional Chinese medicine extracts, 10-20 parts of tropical fruit extracts, 3-8 parts of phyllanthus emblica powder and 0.5-2 parts of a food additive, the traditional Chinese medicine extract is prepared from the following traditional Chinese medicine raw materials in parts by weight: 40-60 parts of radix puerariae, 20-30 parts of rhizoma polygonati, 15-25 parts of poria cocos and 10-20 parts of pericarpium citri reticulatae; the tropical fruit extract is prepared from the following tropical fruit raw materials in parts by weight: 50-70 parts of roxburgh rose and 30-50 parts of passion fruit; active components in fruits are extracted by adopting a composite enzymolysis technology, heat-sensitive nutrients are retained by utilizing a vacuum low-temperature concentration technology, and traditional Chinese medicines and tropical fruit extracts are embedded by adopting a microcapsule embedding technology and then are mixed with the coffee powder, so that the coffee powder not only has the rich fragrance of coffee, but also has the effects of improving the taste of the coffee powder and improving the taste of the coffee powder. And the health-preserving tea has the health-preserving effects of refreshing the mind, strengthening the spleen, protecting the stomach, resisting oxidation and relieving the toxic and side effects of alcohol.

The present application relates to the technical field of microbial fermentation, and particularly relates to a mixed fermentation inoculant composed of specific non-saccharomyces cerevisiae and saccharomyces cerevisiae and application of the mixed fermentation inoculant in wine brewing. The present application discloses a three-strain yeast mixed fermentation inoculant for wine brewing, which comprises Pichia kluyveri PK4 (preserved in the China General Microbiological Culture Collection Center on February 2, 2024, and numbered as CGMCC No. 29847), Hanseniaspora uvarum HV26 (preserved in the China General Microbiological Culture Collection Center on January 14, 2025, and numbered as CGMCC No. 33403) and saccharomyces cerevisiae G23 (preserved in the China General Microbiological Culture Collection Center on June 20, 2024, and numbered as CGMCC No. 30907), and the inoculation ratio is 4:4:2. When the inoculant is applied to fermentation of muscadine and chardonnay grape juice, the content of ester, terpene and other aroma substances can be synergistically improved, the grape wine is endowed with richer tropical fruit and citrus aroma, and the sensory quality is significantly better than that of a control group.

The invention provides a method for fermenting cubilose fruit juice by utilizing animal bifidobacterium subsp. Lactis and application, the method comprises the following steps: inoculating the animal bifidobacterium subsp. Lactis into sterilized cubilose fruit juice according to an inoculum size of 4%, and carrying out anaerobic fermentation at 37 DEG C for 36 hours, the animal bifidobacterium subsp. Lactis being selected from H22B656, HNU329 and HNU212. The fermented bifidobacterium animalis subsp. Lactis has the potential of improving the functionality and metabolic diversity of cubilose fruit juice, HMJ can be converted into a functional beverage with nutrition enrichment and sensory upgrading, and a theoretical basis and a technical support are provided for developing functional cubilose fruit fermented products with Hainan characteristics; the method has important significance on promoting high-value utilization of tropical fruit resources.