71results about How to "Decrease breathing rate" patented technology

The invention provides a juicy peach storage method, comprising the following steps: sorting and pre-cooling the fruits in a house at 20 degree after picking up the mature juicy peach fruits; low temperature processing the fruits using program cooling method; inducing the fruit tissue cold-damage endurance capability using a certain low temperature; storing the fruits at low temperature. The fruits are processed by suitable low temperature and then stored at low temperature, thus the fruit respiratory rate, fruit metabolism, fruit ripening process can be effectively decelerated and the energy consumption can be also reduced, the fruit storage time can be prolonged, at the same time the occurence of the cold-damage of the soft melting fruits during storage period and fruit decayed rate can be reduced and the storage fruit quality and marketability can be kept. The storage method has features of reasonable design, convenient operation, lower device requirement and less cost and is suitable for large-scale operation and demonstration and generalization. The storage method also can be applied for other climacteric, chilling-sensitive horticultural products.

The invention discloses a vegetable and fruit coating preservative. The preservative comprises pullulan, sodium carboxymethylcellulose, sucrose ester, cyclodextrin, natamycin and the balance of water; the preservative is prepared by using natural materials as main materials; compared with the prior art, the preservative has the advantages that: because the adopted raw materials are natural macromolecular polysaccharides, the preservative has good water solubility, is edible and nontoxic, has good film forming property, is a degradable material and does not produce environmental pollution; after the preservative is used, the average weight loss ratio is reduced by about 10 percent, the appearance of vegetables and fruits is improved, and the glossiness of the fruits is improved; propagation of bacteria at the storage period can be effectively inhibited, and the rotting rate of the fruits is reduced by 15 to 30 percent; and the preservative is simple in preparation method and simple andconvenient in use, can be used with a method of low-temperature storage, air-conditioning storage or the like, and has remarkable effect. The preservative has the effects of reducing water loss of the fruits, reducing the respiratory rate of the fruits and keeping the surfaces of the fruits smooth and attractive, and is particularly suitable for storage and fresh keeping of vegetables and fruits such as oranges, apples, strawberries, jujubes, plum tomatoes and the like.

An environmental protection packing film of the invention is prepared by konjac glucomannan, carrageenan, glycerine, sucrose fatty acid ester and water; the tensile strength, elongation at break, flexibility and transparency etc. of the invention are superior to like products; and the invention also has advantages of convenient access of materials and low price. The environment protection packing film is non-toxic and does no harm to health even eaten by mistake, thus giving more safety with packing food. Furthermore, transmittance and selectivity are different to different types of gas molecules, selective separation is provided for gases, and oxygen can pass through the film faster than carbon dioxide. The invention is used for packing fruits and vegetables, the proportion of CO2\O2 in the packing bag is gradually increased, which can effectively inhibit respiration of fruits and vegetables and reduce metabolism and senescence.

The invention belongs to the technical field of picked fresh plant preservation and discloses a preservation method of fresh plants by combination of vacuum pre-cooling and acidic electrolyzed oxidizing water treatment. The preservation method comprises the following steps: (1), screening the fresh plants picked from the field, so that fresh plants which are uniform in size, accordant in ripeness and free of obvious defects are obtained; (2), performing vacuum pre-cooling on the fresh plants selected in the step (1) in a vacuum pre-cooling machine; (3), sprinkling the acidic electrolyzed oxidizing water during the pre-cooling process for 30-150 seconds, turning off the vacuum pump when the final temperature of the pre-cooling is reached, maintaining low-pressure state of the vacuum cavity while sprinkling the acidic electrolyzed oxidizing water again, and stopping sprinkling when the pressure maintaining is over; (4), introducing pre-configured mixed air into the vacuum cavity after the pressure maintaining until the pressure in the vacuum cavity is recovered; and (5), taking the pressure-recovered fresh plants from the pre-cooling machine, carrying out modified atmosphere packaging, and refrigerating the packed fresh plants. The method is suitable to wide varieties of vegetables and simple to operate, and is capable of effectively prolonging shelf lives of the products.

The invention relates to a novel green fruit and vegetable coating preservative, which comprises degraded chitosan and konjac powder, wherein the degraded chitosan is obtained by electron beam irradiation for natural chitosan. The preparation process of the novel green fruit and vegetable coating preservative comprises the following steps of: obtaining the degraded chitosan for later use by electron beam irradiation treatment; dissolving the degraded chitosan in an acetic acid solution with the volume concentration of 1mL / 100mL to be prepared into a chitosan solution with the mass percentage concentration of 0.5-3 percent; dissolving the konjac powder in distilled water to be prepared into a konjac powder solution with the mass percentage concentration of 0.3-1.5 percent, and taking supernate for later use; and mixing the chitosan solution and the supernate of the konjac powder solution according to the volume ratio of 1:1-1:3 to be prepared into the novel green fruit and vegetable coating preservative. The novel green fruit and vegetable coating preservative has a good effect, the preparation process is simple and is easily operated, the cost is low, and the novel green fruit and vegetable coating preservative can be used in large-scale fruit and vegetable fresh keeping.

The invention relates to a shiitake mushroom fresh-keeping method combining pretreatment by coating and ozone with microporous membrane modified atmosphere packaging, which is specialized in spoilage control and quality maintenance in the process of packaging, storing and transporting for the picked shiitake mushroom. The invention belongs to a field of fruit and vegetable preserving and storing technique, which is characterized in that: fresh shiitake mushroom raw material without rottenness and maturity is selected; the shiitake mushroom is dried with air after being rinsing out the impurities as silt, etc., on the surface; the shiitake mushroom after the ozone water treatment is dealt with coating in chitosan solution, dried and then placed in a polypropylene tray for enveloping and packaging with microporous membrane and storing in a temperature of 0-5 DEG C. The invention can effectively reduce the number of bacteria on the product surface and the product respiration rate, effectively control the gas concentration and relative humidity in the package, reduce the spoilage rate of the product, ensure the editable safety of the product and lengthen the shelf life of the product.

The invention discloses a processing process of high-elasticity high-brittleness beef balls. The processing process mainly comprises the following steps: soaking beef, performing ultrasonic pickling, performing gradient freezing and packaging. The processing process has the beneficial effects that the fresh beef is pretreated by combining soaking, ultrasonic treatment, pickling and gradient freezing technologies and a packaging method, so the requirements of people on beef taste, appearance, flavor, nutritional components, shelf life and the like are met.

The invention provides a safe and efficient storage method of ponkan fruits, comprising the following steps: precooling the picked ponkan fruits in a 20 DEG C room, and selecting, using heat shock treatment to harden the resistance of the fruits, and putting the treated fruits at 10 DEG C for storing. According to the invention, by proper heat shock treatment and then low temperature storage, the respiratory rate of the fruits can be effectively slowed, the energy consumption is reduced, the fruit metabolism is slowed, fruit ripening and senescence are slowed, the storage time of the fruits is prolonged, simultaneously the pathogen attack can be effectively resisted, the fruit rotting rate is reduced, and good quality and commodity of the stored fruits are kept; the method has the advantages of reasonable design, simple operation, low device requirement, and low cost, and can be operated and popularized in large scale.

Belonging to the technical field of fresh-keeping and storage of edible fruits and vegetables, the invention specifically relates to a biophysically combined fresh-keeping and storage method for honey peaches. The method includes: utilizing a physical method to conduct ultrasonic cleaning on 70-80% mature honey peaches picked from field fruit trees, performing ultraviolet-C irradiation treatment, then using a non-toxic and efficient biological agent Bacillus subtilis to carry out spraying, then putting an ethylene absorbent into a fresh-keeping bag, finally placing the honey peaches on a shelf for storage in a clean and drafty shade place, and conducting sterilization and disinfection on the environment before storage. Compared with traditional fresh-keeping methods and single treatment, the method is safe, effective, economical, practical, is simple to operate, and has low requirement on equipment, thus not only being suitable for large-scale factory honey peach fresh-keeping operation, but also being suitable for wide adoption by fruit farmer families with certain conditions.

The invention relates to a slow-release preservative for fruits and vegetables. Adsorbing carrier adsorbing ethanol solution is loaded into a slow-release bag made of a polyethylene slow-release film, and the slow-release bag is then packaged by an air-permeable paper bag; the adsorbing carrier is powder or a shaped block, and the components of the adsorbing carrier include silica gel, diatomite and polydivinylbenzene porous adsorbent. The invention adopts the method of slowly releasing ethanol to inhibit the yellowing and rotting of fruits and vegetables, and the slow-release preservative has a remarkable effect in reducing the loss of the moisture of fruits and vegetables and inhibiting the growth of pathogenic bacteria and the aging of fruits and vegetables, and is a pollution-free, non-toxic and recyclable preservative product for fruits and vegetables. Compared with conventional products, the slow-release preservative can decrease the weight loss rate of different fruits and vegetables in the storage period by 10 to 30 percent and the rotting rate by 15 to 40 percent and prolong the shelf life by 30 to 50 percent, thus having a good preservation effect, and is applicable to the preservation of various fruits and vegetables. The formulation of a preparation method is simple, material resources are rich, the slow-release preservative is easy to prepare, the cost is low, and moreover, the slow-release preservative is convenient to use.

The invention discloses a preservation method of tricholoma matsutake (tricholoma matsutake (ItoetImai)Sing.). The preservation method comprises the following steps: firstly precooling tricholoma matsutake at 2-8 DEG C in a refrigeration house, sealing the tricholoma matsutake in an air-conditioning preservation box, and refrigerating the air-conditioning preservation box at 2-8 DEG C in the refrigeration house, wherein in the air-conditioning preservation box, the concentration of nitrogen is 80%-96%, the oxygen concentration is 2%-10%, and the carbon dioxide concentration is 2%-10%. The storage period of the tricholoma matsutake processed by virtue of the preservation method is 15-20 days longer than that of the unpreserved tricholoma matsutake stored at 2-4 DEG C in summer and is 20-25 days longer than that of the unpreserved tricholoma matsutake stored at the low temperature of 10-16 DEG C; furthermore, the preservation method has the beneficial effects that the toxicity, smell and the pollution are avoided, the efficiency is high, and the environment is protected, and the unresolved preservation problem in the extension of industrial chains of the tricholoma matsutake is effectively solved; the preservation method has wide application prospect.

The invention belongs to the technical field of plant dormancy regulation control, and discloses a plant dormancy agent for prompting dormancy of trees by regulating before the trees are transplanted and a preparation method of the plant dormancy agent. The preparation method comprises the following steps of: dissolving 0.02-0.1g of calcium chloride into 100ml of water; dissolving 0.01-0.05g of oxaloacetic acid into 100ml of water; dissolving 0.1-0.5g of dimethyl amino succinyl amino acid into 100ml of water; dissolving 0.2-0.5g of choline chloride into 100ml of water; dissolving 0.005-0.03g of abscisic acid into 100ml of water, adding 5ml of polysorbate 20, and uniformly stirring; and mixing and shaking up the solutions, and enabling a volume to be 1000ml, so as to obtain the plant dormancy agent. The plant dormancy agent provided by the invention prompts lamina stomata to be closed by regulating the activity of key enzymes for physiological metabolism inside a plant body and changing the content of partial life regulation matter of the plant body, so that the transpiration rate of the water is reduced, and the metabolic rate of the water of the plant body is reduced.

The invention discloses an extracting method of mango seed essential oil and application thereof in refreshment of pitaya. The extracting method of the mango seed essential oil comprises the following steps: drying, pulverizing, microwave pretreatment, super-critical CO2 extraction and two-stage molecular distillation. Mango seed crude essential oil obtained by super-critical CO2 extraction is subjected to second-stage molecular distillation to obtain mango seed essential oil, and the mango seed essential oil extracted by the extracting method of the mango seed essential oil is high in purity and small in purity. The mango seed essential oil is applied to refreshment of the pitaya, bacteria on the surface of the pitaya, inside the pitaya and in a storage environment can be killed, bacteria attack is prevented effectively, meanwhile, the mango seed essential oil has effects of resisting oxidation and clearing free radicals of the pitaya, brown stain of the pitaya is inhibited, melanin is inhibited, meanwhile, procyanidine in the pitaya can protect a fresh-keeping film of the pitaya against being decomposed, by the fresh-keeping film, the consumption speed of nutrients of the pitaya is reduced, rot and deterioration of the pitaya is slowed down, and the shelf life of the pitaya is prolonged.

The invention discloses a freeze-dried fruit yoghourt block and a preparation process thereof. The freeze-dried fruit yoghourt block comprises the following raw materials in parts by weight: 5-10 parts of yoghourt, 1-2 parts of saccharide, 1-2 parts of milk powder, 1-2 parts of whey powder, 1-2 parts of citric acid, 0.1-0.5 part of starch and 0.1-0.2 part of pectin. According to the invention, fruit grains are mixed with the yoghourt, and processing procedures of quick freezing and freeze drying are carried out, so that the water content in the freeze-dried fruit yoghourt block is reduced, therespiration rate of microorganisms in raw materials is reduced, and the shelf life of the raw materials is prolonged; the quick drying procedure enables the water loss rate in the raw materials to reach 80%-90%, so that the loss rate of nutrient components is reduced; the added water is filtered and is subjected to boiling treatment, and the sterilization effect is high; and meanwhile, macromolecular saccharides in fruits are converted into small molecular substances which can be absorbed more easily, so that the absorption rate of the nutrient components of human bodies is increased.

The invention discloses a processing technology of beef granules. According to the processing technology disclosed by the invention, through combination of soaking, ultrasonic treatment and pickling, fresh beef is pretreated, then through the method of injection, superfine comminution, mixing and the like, zinc and docosahexaenoic acid are uniformly added to beef seasonings, through the usage amount of the beef seasoning, the total intake amount of the zinc and the docosahexaenoic acid by human bodies is accurately calculated and controlled, finally, through combining the technologies of a gradient freezing technique, a packing method and the like, the purpose of reasonably complementing the zinc and the docosahexaenoic acid is realized finally, and besides, the requirements of people for various respects of mouth feel, appearance, flavor, nutrient components, quality guarantee period and the like of the beef granules are met.

The invention discloses a preservation method of boletus bainiugan dentinger. The preservation method comprises the following steps: firstly precooling the boletus bainiugan dentinger in a refrigeration house at 2-6 DEG C, sealing after being placed in a gas-adjusted fresh-preserved storehouse, and then cold-storing in the refrigeration house at 2-6 DEG C, wherein the concentration of nitrogen in the gas-adjusted fresh-preserved storehouse is 80-96%, the oxygen concentration is 2-10% and the carbon dioxide concentration is 2-10%. The storage period of the boletus bainiugan dentinger treated by using the method disclosed by the invention is prolonged by 6-9 days in comparison with the boletus bainiugan dentinger which is stored at 2-4 DEG C without the preservation treatment, and is prolonged by 10-15 days in comparison with the boletus bainiugan dentinger which is stored at 10-16 DEG C without the preservation treatment; and meanwhile, the conditions such as worm damage, rotting and lesion of the boletus bainiugan dentinger treated through the method disclosed by the invention can be obviously improved in the storage period, and the sensory quality such as the appearance, the flavor and the like can be well maintained.

The invention provides a fresh-keeping packaging bag, and a preparation method thereof and application thereof. The fresh-keeping packaging bag comprises an outer layer and an inner layer which are stacked together, wherein the outer layer is a polylactic acid film; the inner layer is a polycaprolactone film; and the polycaprolactone film comprises a polycaprolactone base film and a 1-MCP releasing agent dispersed in the polycaprolactone base film. The fresh-keeping packaging bag provided by the invention avoids energy-consuming and cumbersome fresh-keeping process flow and can keep fruits andvegetables fresh at normal temperature. For respiration climacteric fruits and vegetables with short natural preservation periods, the fresh-keeping packaging bag can keep the respiration climactericfruits and vegetables fresh for 4 to 6 days at room temperature and allows the decay rate of the fruits and vegetables to be less than 10%. The preserved fruits and vegetables have good appearance and have almost the same taste as the taste of the fruits and vegetables when freshly picked.

The invention discloses a preparation process of an instant freeze-dried beef food. The processing technology mainly comprises: beef soaking, ultrasonic sousing, color protection, seasoning cooking, gradient freezing, and packaging. According to the present invention, by combining soaking, synchronal ultrasonic treatment and sousing, Maillard color protection, seasoning cooking, gradient freezingand packaging, the fresh beef is pre-treated and processed into the instant food, such that the eating is convenient, and the requirements of people on the taste, the appearance, the flavor, the nutrients, the shelf life, the freshness of the raw material and the like can be met.

The invention relates to the technical field of fruit and vegetable preservation and in particular relates to a pleurotus nebrodensis preservation method. The method comprises the following steps: performing reduced pressure treatment on the harvested fresh pleurotus nebrodensis, and fumigating the pleurotus nebrodensis by adopting plant essential oil; filling nitrogen, and performing sealed treatment, and finally, taking out the pleurotus nebrodensis, packaging by adopting a preservative film, binding the bag opening, and storing under the condition of 0-1 DEG C until the storage period is ended. According to the method disclosed by the invention, the possibility of rot can be reduced due to use of the plant essential oil, the commodity rate is improved, and the plant essential oil comes from the essential oil extracted from natural plants and has incomparable safety advantage which cannot be achieved by chemically synthetic preservatives.

The invention relates to a eustoma grandiflorum cut-flower pretreatment agent, and belongs to the technical field of freshness keeping of fresh cut-flowers. The technical key of the eustoma grandiflorum cut-flower pretreatment agent is that the pretreatment agent comprises the following components by weight percent: 5% of cane sugar, 0.04% of 8-hydroxylquinoline citrate (8-HQC), 0.02% of aluminum sulfate (Al2(SO4)3) and the balance of water. The pretreatment agent has the characteristics of being good in freshness keeping effect, low in cost, free of poison, and the like, and the economic benefits of cut-flower production can be effectively increased.

The invention relates to the plant dormancy adjustment and control technical field, and discloses a dormancy agent for transplanting trees; each 1 L of the dormancy agent for transplanting the trees comprises the following components: 0.1-0.5 g of a polyamine biosynthetic inhibitor, 0.15-0.2 g of calcium chloride, 0.01-0.1 g of catechol, 0.01-0.05 g of coumaric acid, 0.005-0.01 g of salicylic acid, 0.008-0.05 g of abscisic acid, 6-8 ml of Tween 20, and the balance water. The invention also discloses a preparation method of the dormancy agent for transplanting the trees. The trees are subjected to dormancy induction before the trees are transplanted, seasonal restriction and technical barriers of tree full-year transplanting are overcome, and the transplanting survival rate of the trees is increased. The cost is low, the consumption is little, the trees restore quickly, the transplanting security coefficient is high, and the landscape effect is easy to form.

The invention provides a juicy peach storage method, comprising the following steps: sorting and pre-cooling the fruits in a house at 20 degree after picking up the mature juicy peach fruits; low temperature processing the fruits using program cooling method; inducing the fruit tissue cold-damage endurance capability using a certain low temperature; storing the fruits at low temperature. The fruits are processed by suitable low temperature and then stored at low temperature, thus the fruit respiratory rate, fruit metabolism, fruit ripening process can be effectively decelerated and the energyconsumption can be also reduced, the fruit storage time can be prolonged, at the same time the occurence of the cold-damage of the soft melting fruits during storage period and fruit decayed rate canbe reduced and the storage fruit quality and marketability can be kept. The storage method has features of reasonable design, convenient operation, lower device requirement and less cost and is suitable for large-scale operation and demonstration and generalization. The storage method also can be applied for other climacteric, chilling-sensitive horticultural products.

The invention discloses a processing technology of preserved kebabs. The processing technology mainly comprises the following steps: soaking, ultrasonic pickling, color protection, stringing, formingand packaging. The processing technology of the preserved kebabs has the beneficial effects: by combining soaking, ultrasonic treatment and pickling, a Maillard color protection technology and a packaging method, fresh meat is treated, strung and formed, thereby simultaneously meeting the requirements of people in multiple aspects of mouthfeel, appearance, flavor, nutritional components, shelf life, freshness and the like for the kebabs.

The invention discloses a fresh keeping method of tomatoes. The fresh keeping method comprises the following operation steps of (1) 2-3 days before the tomatoes are picked, spraying the tomatoes withfresh keeping liquid; (2) after the sprayed tomatoes are picked, putting the picked tomatoes in sealed environment, adding 1-methylcyclopropene, performing sealing treatment for 4-6 hours, adding thyme oil to the sealed environment, wherein 1g of the thyme oil is added to a space of each cubic metre, continuing performing sealing treatment for 3-4 hours, and finishing the fresh keeping treatment on the tomatoes. The fresh keeping method of the tomatoes, provided by the invention, is simple to operate and low in cost, and fresh keeping treatment can be performed on scaled tomatoes.

The invention belongs to the technical field of food preservation, and especially relates to a method for prolonging shelf lives of straw mushrooms. The method for prolonging the shelf lives of the straw mushrooms comprises the following steps: (1), selecting straw mushrooms which are similar in sizes, free of split caps and free of obvious damages from the straw mushrooms harvested in the same batches; (2), soaking the selected straw mushrooms in a sodium dehydroacetate solution for 40-50 seconds, and thoroughly draining the soaked straw mushrooms; (3), packing the thoroughly drained straw mushrooms by using a film; (4), performing irradiation on the packaged straw mushrooms; and (5), storing the irradiated straw mushrooms at a temperature of 12-20 DEG C and a humidity of 55%. The method for prolonging the shelf lives of the straw mushrooms is capable of effectively prolonging the shelf lives of the straw mushrooms by about 7 days, and is non-toxic and safe.

The invention provides a method for performing fresh-keeping treatment on fruits. The method comprises the following steps of keeping picked fruits dry, performing precooling, and treating the fruitswith electron beams, wherein the energy of the electron beams is smaller than or equal to 300keV, the total irradiation dose of the electron beams is 4-48kGy, the total irradiation frequency of the electron beams is 2-4 times, the irradiation dose of the electron beams at a time is 2-12kGy, and double-sided irradiation or four-sided irradiation is performed; and performing irradiation on each surface with the electron beams once, and after irradiation, performing low-temperature storage. Compared with the prior art, the method disclosed by the invention has the advantages that the skin of tropical fruits is treated with low-energy electron beams in a large dose, so that surface microorganisms are killed, the activity of the inner parts of the fruits can be maintained while the microorganisms are killed, and the situation that the after-ripening effect of the fruits is lost and the fruits are maintained in an immature state due to the fact that the fruits are treated with high-energy electron beams at present is effectively avoided; and besides, the low-temperature storage is combined, so that the respiratory rate of the fruits is reduced, the fresh-keeping period and the shelf lifeof the fruits are prolonged, and the situation that the fruits cannot be ripe due to the fact that enzymes in the fruits are inactivated when the fruits are irradiated with the high-energy electron beams in a large dose can be effectively avoided.

The invention belongs to the technical field of fresh keeping of fruits and vegetables, and particularly discloses a fresh keeping method of strawberries. The fresh keeping method comprises the following steps of (1) picking strawberries, and thoroughly flushing the picked strawberries; (2) treating the flushed strawberries with ultrasonic waves of different frequencies; (3) performing soaking treatment on the treated strawberries with fresh keeping liquid, wherein the fresh keeping liquid comprises the following raw material components in parts by weight: 3-7 parts of herba pyrolae, 2-5 partsof sessile alternanthera herbs, 2-5 parts of cloves, 1-4 parts of litsea cubeba (Lour.) Pers., and 1-2 parts of viscid germander herbs; (4) treating the strawberries with water vapor; and (5) performing low-temperature storage on the treated strawberries. According to the fresh keeping method disclosed by the invention, the storage time of the strawberries can be effectively prolonged, and the fresh keeping effect is good.

The invention provides a method for prolonging tobacco pollen storage time by utilizing tobacco seed oil, which comprises the following steps: squeezing out tobacco seed oil by adopting a physical squeezing method; mixing fresh tobacco pollen and dry allochroic silicagel with the particle size of 1-2mm according to the mass ratio of 10:1 in a storage container; and weighing tobacco seed oil according to the proportion that 1ml of tobacco seed oil is added into 1g of pure tobacco pollen, adding the tobacco seed oil into the mixture of the tobacco pollen and the allochroic silicagel, sealing the storage container, repeatedly vibrating for dispersing the air between the tobacco pollen and the allochroic silicagel, and putting at low-temperature environment for storing. Experiments prove that the tobacco seed oil can reduce the breathing rate of the pollen, reduce the deterioration velocity of the pollen and greatly prolong the storage time of the pollen; by adding the allochroic silicagel with a small particle size, the water of the pollen can be lost slowly, and the flexibility of the pollen wall can be enhanced by the tobacco seed oil; the damage to the tobacco pollen caused by desiccation and low temperature is further reduced; and the tobacco seed oil can not influence the biological characters of the tobacco pollen.

The invention discloses advanced treatment and reuse integrated equipment for textile dyeing and finishing wastewater. The equipment comprises an aerated biofiltration cavity (3), an air floatation cavity (11), an ozone reaction cavity (36), a middle water tank (34), a dissolved air chamber (30), an activated carbon cavity (23), a filtration cavity (25) and an ozone generator (27) which are arranged in a box body in parallel in sequence; the aerated biofiltration cavity (3) and the air floatation cavity (11) are connected by a pipeline; the air floatation cavity (11) and the ozone reaction cavity (36) are connected by a pipeline; the ozone reaction cavity (36) and the middle water tank (34) are connected by a pipeline; the middle water tank (34) and the dissolved air chamber (30) are connected with the filtration cavity (25) and the ozone generator (27) by pipelines; the air floatation cavity (11) and the dissolved air chamber (30) are connected by a pipeline; and the activated carbon cavity (23) and the filtration cavity (25) are connected by a pipeline. The equipment has ingenious design and compact and reasonable internal layout, occupation area is reduced and the manufacture and maintenance costs are reduced.