184 results about "Multiple fruit" patented technology

The present invention relates to a caramel-flavor jam and a preparation method thereof. The caramel flavor jam is prepared from the following raw materials, by weight: 1 to 2 parts of salvia miltiorrhiza, 2 to 2.5 parts of corn stigma, 1.5 to 3 parts of taraxacum mongolicum, 2 to 4 parts of gynostemma pentaphyllum, 1 to 2 parts of lotus leaf, 1 to 1.5 parts of habenaria ciliolaris, 2 to 2.5 parts of orthosiphon sinensis, 100 to 120 parts of apple, 150 to 160 parts of dragon fruit, 30 to 35 parts of milk, 7 to 8 parts of sesame, 20 to 24 parts of lotus seed, 15 to 17 parts of mung bean, 10 to 12 parts of raisin, 16 to 17 parts of nata de coco, 30 to 35 parts of white sugar, 10 to 12 parts of peanut oil, 0.5 to 0.7 part of lactic acid bacteria and 8 to 10 parts of nutritional additives. According to the present invention, the caramel-flavor jam has the advantages of sweet and delicious taste, delicate mouthfeel, unique flavor and rich nutrients. Multiple fruits are added to supply the human body with vitamins, and the lotus seeds and mung beans contain abundant proteins, dietary fibers and minerals, so that the nutritional value of the jam is significantly increased. Furthermore, the caramel-flavor jam contains multiple Chinese medical herbs, thereby being capable of providing the efficacy of blood nourishing, nerve calming, liver fire clearing, bile draining, qi benefiting and spleen strengthening if taken regularly.

The invention discloses a preparation method of reshaped compound fruit and vegetable crisp chips, comprising the following steps: pretreating multiple fruit and vegetable raw materials, mixing with auxiliary materials and pulping to obtain compound fruit and vegetable pulp; reshaping the compound fruit and vegetable pulp to form compound fruit and vegetable chips; carrying out vacuum microwave freeze predrying on the compound fruit and vegetable chips to a semidry state, and carrying out pressure differential bulking treatment on the semidry compound fruit and vegetable chips; and carrying out vacuum microwave drying on the compound fruit and vegetable chips after pressure differential bulking to obtain compound fruit and vegetable crisp chips. The method disclosed by the invention adopts a vacuum microwave freeze predrying, pressure differential bulking and vacuum microwave combined technology and a raw material compounding technology, improves the bulking degree, crispness and other qualities by adding auxiliary materials, develops non-fried reshaped compound fruit and vegetable crisp chips which are green, safe, nutrition balanced and convenient, solves the problems of unbalanced nutrition and high calories of traditional potato chips, apple flakes and other fruit and vegetable crisp chips with single raw materials, and simultaneously solves the problems of low bulking degree, relatively low crispness and the like of the traditional pressure differential bulked fruit and vegetable crisp chips.

The invention relates to a mustard essential oil biofungicide, comprising the following components by parts by weight: 2-20 parts of mustard essential oil, 10-30 parts of embedding agent, 5-30 parts of carrier, 5-20 parts of binder, 5-15 parts of dispersing agent and 1-20 parts of filler. The biofungicide has the characteristics that: application method is simple and less influenced by external environment; the biofungicide is pollution-free, nuisanceless and non-toxic without side effect; platy or powdery fungicide is added into a packing container before storing, the biofungicide is applicable to storing and refreshing of multiple fruits and vegetables, forms a protective gas layer in the packing environment, effectively inhibits or kills off main postharvest pathogenic bacteria, improves disease resistance of fruits and vegetables, reduces rotting caused by common pathogenic bacteria in storing process and prolongs storing and refreshing time of fruits and vegetables.

The invention discloses a processing method and a formula of longan ferment capable of soothing nerves and invigorating intestines and stomach. The longan ferment is naturally fermented by multiple fruits and vegetables, such as fresh fruits (in particular a pineapple), dried longan (longan pulp), plant beans, and the like, the essence of the fruits and the vegetables can be extracted, and products have abundant plant water soluble fibers, such as fruits and the like, and sufficient trace elements, such as vitamins, amino acid, minerals and the like, which are necessary for a human body; meanwhile, according to the invention, through design of a reasonable formula utilizing diversified composite ferment and probiotics as a main action, the longan ferment has the effects of lowering fire, moistening intestines, relaxing the bowels, improving sleep and the like, an a gastrointestinal system is taken as the principle thing (an intestinal tract and a bacterial phase are conserved), and functional food is supplemented, so that peristalsis of the intestinal tract can be promoted so as to release the stool.

The invention provides a base which can be combined with multiple fruit essences and enable the fruit essences to generate sweetness and aroma. The base contains 2-10% of isoamyl isovalerate, 10-20% of isoamyl acetate, 15-20% of ethyl acetate, 10-20% of butyl acetate, 1-2% of sweet orange oil, 0.8-1.5% of lemon oil, 10-20% of isoamyl butyrate and 20-30% of ethyl butyrate. The base can be used in food, tobaccos and daily necessities, such as toothpaste, shampoo, toilet soap and the like.

The invention relates to fruit and vegetable sweet potato chips and a preparation method of the fruit and vegetable sweet potato chips. The fruit and vegetable sweet potato chips are characterized by being prepared by the following raw materials in parts by weight: 100-110 parts of sweet potatoes, 3-4 parts of white sugar, 2-3 parts of salt, 15-20 parts of flour, 7-8 parts of blueberries, 4-5 parts of tomatoes, 5-7 parts of asparagus lettuce, 3-4 parts of algae freeze-dried powder, 4-5 parts of tortoise jelly powder, 8-10 parts of soybean, 4-5 parts of black tea powder, 3-4 parts of liquorice, 1-2 parts of glossy ganoderma, 1-2 parts of ginseng, 2-3 parts of pericarpium citri reticulatae viride, 4-5 parts of folium mori, 3-4 parts of flowers of hyacinth bean, 2-3 parts of wideleaf osbeckia root, 1-1.2 parts of olive oil and 8-10 parts of flavoring liquid. The fruit and vegetable sweet potato chips are crisp and delicious; multiple fruits and vegetables such as the blueberries, the tomatoes and the like are added into the sweet potato chips, so that the sweet potato chips have the aromas of the fruits; the fruit and vegetable sweet potato chips are rich in nutritional ingredients, and can resist cancers, delay the organism senility and improve the immunity of the organism; furthermore, multiple Chinese herbal medicine components are added into the fruit and vegetable sweet potato chips, so that the fruit and vegetable sweet potato chips have the effects of clearing away heat and toxic materials, soothing the liver and qi stagnation, relieving dyspepsia, regulating the middle warmer and tonifying spleen as well as tonifying deficiency and the kidney.

The invention relates to a cultivation method for overcoming continuous cropping obstacle of eggplants, which is characterized by taking tomatoes or wilds tomatoes as parental stocks and taking coins as an eggplant variety; respectively culturing parental stock seedlings and coin seedlings, grafting and seedling by a cleft graft method to form eggplant graftings combining the parental stocks and the coins, fixedly planting the seedlings after the seedlings survive; making high plots or high ridges of 18cm, and fixedly planting the grafted seedlings in accordance with the row spacing of 70cm and the planting distance of 50cm, wherein the position of a grafting cutter point is 5cm higher than that of the ridge surface or the plot surface; carrying out plant adjustment by a double-rod pruning method after fixed planting to promote the germination of lateral branches, repeatedly carrying out topping treatment to generate multiple lateral branches, thus forming multiple fruits; and culturing until the eggplants mature. In the invention, the grafting and the root changing belong to the biological agronomic measures, the operation is simple, the application is convenient, no pollution is generated to environment and agricultural products during the process of production, and the high quality of the agricultural products can be maintained. The seed source of parental stocks is easily to obtain, the production cost is low, the effect on overcoming continuous cropping obstacle is obvious, and the purposes of continuously planting eggplants in the same block and plastic tent and realizing stable production can be achieved.

A fruit and vegetable picking method and device based on machine vision and storage medium that includes: acquiring fruit image of fruit or vegetable to be picked currently, calling pre-trained neural network model to identify fruit image, and determining type of fruit or vegetable; acquiring type of fruit or vegetable, and determining cuttable area on stalk of fruit or vegetable according to type of fruit or vegetable, locating cutting point; controlling end picking apparatus to cut off stalk of fruit or vegetable, according to cutting point being determined. By using pre-trained neural network model to detect fruit and cut stalk for picking, one device may be able to pick multiple fruits and vegetables, have high versatility and picking accuracy, avoid hurting pulp, and have improved harvest efficiency and quality of fruits and vegetables picked.

The invention provides a preparation method of ferment liquid and the ferment liquid prepared by the preparation method of the ferment liquid. The preparation method comprises the following steps of preparing a fruit pulp, a vegetable pulp, a coarse cereal pulp, an edible fungus pulp, a seaweed pulp and decoction liquid; taking and mixing 10 to 15 parts (by mass) of the fruit pulp, 8 to 10 parts (by mass) of the vegetable pulp, 5 to 6 parts (by mass) of the edible fungus pulp and 5 to 6 parts (by mass) of the seaweed pulp, heating an obtained first mixture to a temperature of 92 DEG C to 95 DEG C, keeping the temperature for 20min to 22min, carrying out sterilization treatment on the heated first mixture, then cooling the first mixture subjected to the sterilization treatment to a temperature of 36 DEG C to 39 DEG C, adding 7 to 8 parts (by mass) of compound lactic acid bacteria starter into the cooled first mixture, then adding 15 to 18 parts (by mass) of the decoction liquid and 100 parts (by mass) of water into an obtained second mixture, uniformly agitating an obtained third mixture, keeping a constant temperature at 38 DEG C to 42 DEG C, fermenting the obtained third mixture for 35 to 40 days, and agitating the third mixture twice every day during a fermentation period, so as to obtain a fermented pulp; filtering the fermented pulp, filling filtrate in a tin, and sealing a mouth of the tin, so as to obtain the ferment liquid. According to the preparation method of the ferment liquid and the ferment liquid prepared by the preparation method of the ferment liquid, the ferment liquid is prepared by adopting multiple fruits, vegetables, edible fungi, coarse cereals and seaweeds as raw materials; nutrients of a product are enabled to be more equalized and generalized through the reasonable matching of the raw materials.

The invention discloses a pairing and cutting fruit vending machine, and belongs to the technical field of automatic vending machines. The pairing and cutting fruit vending machine comprises a vendingmachine body, a show shelf for showing fruits, a mechanical arm for taking the fruits from the show shelf via a fork, a pairing device for pairing the fruits in cooperation with the mechanical arm, acutting device for cutting the fruits into blocks in cooperation with the mechanism arm, and a boxing device for placing the cut fruits into boxes. Thus, multiple fruits can be stored and shown so that a consumer can make selection freely, and the selected fruit is paired, cut and boxed conveniently; the fruit cutting onsite is fresh, safe and healthy; and requirements for high-quality life of consumers can be met.

The invention discloses a modular fruit and vegetable sorting device. The modular fruit and vegetable sorting device comprises a circular tray conveying module and further comprises a fruit and vegetable bearing tray, a feeding module, a detecting module, a hierarchical control module, a fruit discharging conveying module, a tray recognition system and a control system. The feeding module, the detecting module, the hierarchical control module and the fruit discharging conveying module are sequentially arranged and form closed circulation through the circular tray conveying module. The fruit and vegetable bearing tray is provided with a recognition tag to be recognized by the tray recognition system, the tray recognition system is arranged on the detecting module, and the control system isconnected with the tray recognition system and the hierarchical control module. By means of the modular fruit and vegetable sorting device, on the one hand, precise sorting of multiple fruits and vegetables is achieved, a user can set the detecting module according to different detection requirements, and sorting of the multiple fruits and vegetables is achieved; and on the other hand, installation positions, sizes and the like of the modules can be adjusted according to situations of different places, and the design flexibility, the universality and the modular degree of the whole structure are improved.

Provided is liver protection plant oral liquid.The oral liquid is mainly prepared from hawthorn fruits, red dates, mung beans, dried tangerine or orange peel, the root of kudzu vine, glucose, brown granulated sugar and water.The invention further discloses one preparation method of the liver protection plant oral liquid.The preparation method comprises the following steps of raw material treatment, enzymolysis, fermentation, filtering and curing, mixing and filling and sterilization.The invention further discloses the other preparation of the liver protection plant oral liquid.The preparation method comprises the following steps of raw material treatment, enzymolysis, primary fermentation, secondary fermentation, filtering and curing, mixing and filling and sterilization.Compared with the prior art, the medicinal and edible plant raw materials and multiple fruits and vegetables are preferred, the synergistic effect of the raw materials is fully achieved through the optimum mixture ratio and the preparation methods, active ingredients in the raw materials are released better, and the prepared liver protection plant oral liquid is fragrant and fresh in taste and easy to drink, has the remarkable effects of protecting the liver and dispelling the effects of alcohol, is free of side effects and can meet the needs of normal people who do not want to take medicine for liver protection and alcohol effect dispelling.

The invention discloses an integrated machine for auxiliary picking and classified collecting of fruits. The integrated machine comprises a picking device and a classifying device, and the picking device can precisely pick the fruits without damaging the fruits; the classifying device can obtain sizes of the fruits by capturing images of the fruits, and then classify the fruits according to the sizes of the fruits. Therefore, the human-assistance semi-automatic mode is adopted for picking, classifying and collecting multiple fruits, and the machine is simple in structure, low in cost, easy tooperate and convenient to move; after being picked, the fruits are directly classified and collected according to the sizes, the damage to the fruits and fruit trees in the picking process is reduced,the safety in the process of picking the fruits is improved, the efficiency of picking, classifying and collecting the fruits is improved, and the labor intensity of fruit farmers is reduced.

The invention discloses a method of utilizing organic waste produced by fruit trees and vegetables to prepare organic fertilizer. The method includes following steps: a, mixing materials, and stacking for anaerobic fermentation; b, performing aerobic fermentation; c, secondary fermentation: screening, subjecting an oversize product to biomass carbonization, and mixing with undersize organic fertilizer for fermentation; d, grinding and screening; e, detecting and packing. The organic waste like one or multiple fruit tree trimmed branches and vegetable vines is utilized as a main material of the organic fertilizer, so that the waste is treated effectively; by performing low-temperature carbonizing treatment on non-rotten rich cellulose, adsorption and ventilation functions of the organic fertilizer are improved, quality of the organic fertilizer is improved, fermentation period is shortened, production efficiency is improved, harmless recycling of the organic waste like the fruit tree trimmed branches and the vegetable vines produced by the fruit trees and the vegetables is realized, and requirements of cyclic economy on comprehensive resource utilization are further met.

The invention discloses natural health fruit wine which is prepared from the following raw materials in parts by weight: 60-80 parts of sticky rice, 20-30 parts of oat kernel, 10-15 parts of basil seed, 70-80 parts of snow pear, 50-60 parts of pineapple, 30-40 parts of lemon, 15-20 parts of papaver nudicaule, 3-4 parts of prepared rehmannia root, 1-2 parts of mulberry, 2-3 parts of the fruit of Chinese wolfberry, 2-3 parts of ardisia japonica, 1-2 parts of astragalus membranaceus, 2-3 parts of arundina graminifolia, 1-2 parts of caulis spatholobi, 2-4 parts of pungens, 25-30 parts of osmanthus fragrans honey and 1-2 parts of sweet wine distiller's yeast. As multiple fruits and sticky rice are machined and fermented to breed the wine, the fruit wine has double flavors of rice wine and fruit wine; due to addition of the oat kernel and the basil seed, the fruit wine is rich in nutrition and mellow in taste; due to addition of papaver nudicaule, the fruit wine is rich in fragrance, has the effects of moistening the skin, blackening the hair, nourishing qi and blood, enriching yin and nourishing kidney, losing weight and slimming as well as beautifying and nourishing the face, and is applicable to long-term use of females.

Fungus house humidifying equipment comprises a hanging frame, a humidifying mechanism and a translation mechanism, wherein the humidifying mechanism is installed on the hanging frame and synchronously conducts humidification on multiple fruiting layers on fruiting supports, and the translation mechanism drives the hanging frame to move in walking passages between the adjacent fruiting supports. Spray sub tubes can synchronously conducts humidification on the multiple fruiting layers on the fruiting supports, meanwhile, white fungi on the same fruiting layer can grow in a uniform humidity environment, and nonuniform growth of the white fungi on the same fruiting layer is prevented. The translation mechanism drives the the hanging frame to move in the walking passages between the adjacent fruiting supports, so that humidity of each position inside the whole white fungus culture house is even, better growth of the white fungi is achieved, and the quality and the appearance of the white fungi are good.

The present invention relates to a pollination method for kiwifruit. The method is as below: collecting male flowers, taking out the anthers, opening the anthers to spread the pollen in a constant temperature illumination box at about 22-25 DEG C, sieving out the pollen by a finer basket of 80 mesh, filling the selected pollen into a clean colored glass bottle, storing in a dry refrigerator at low temperature for usage at any time; at the same, preparing 2000ml of a suspension liquid by adding 1g of agar, 50g of sucrose and 0.1g of boric acid in a large glass bottle, adding 200ml of purified water, heating to melt, and then diluting with 1800ml of purified water; and preparing a pollen suspension liquid in a ratio of 1:300, spraying the suspension liquid to the pistil stigma in the middle of a blossom female flower by using a hand-operated small watering can until fluid suspension dew stays on the pistil stigma, so as to complete pollination. The method provided by the invention has good pollination effect and multiple fruit seeds after pollination, so as to improve fruit rate, and effectively improve the fruit quality and marketability.

The invention discloses fruit blending rice wine and a preparation method thereof. The fruit blending rice wine comprises the following raw materials in parts by weight: 60-100 parts of glutinous rice, 10-20 parts of fruit juice, 10-50 parts of water, 0.3-0.5 part of sweet wine yeast and 0.3-0.5 part of dry yeast. The fruit blending rice wine glutinous rice prepared by the steps of material preparation, fermentation, concentration, secondary fermentation, blending and the like, with two fermentation processes, wherein the first fermentation includes making the fermentation liquor contain multiple flavor substances such as acids, alcohols, aldehydes and ketones produced by fermentation, concentrating and enriching the non-volatile flavor substances through concentration; and the second fermentation includes preforming thin mash fermentation on the remaining raw materials, acquiring distilled liquor through distillation, distilling and enriching flavor components produced in the fermentation process in a certain proportion to obtain products with multiple fruit styles, sugar content and alcohol content through blending. Secondly, the greatest advantage of the wine is that the production of concentrated liquor and distilled liquor can be carried out by factories, the blending and sales of products can be completed by sales stores and even vending machines, and different types of products can be provided.

An electromechanical double-bladed fruit and vegetable peeling and cutting machine comprising a holding mechanism (1), a peeling mechanism (2), and a cutting mechanism (3) sequentially provided in a direction of fruit and vegetable processing. The holding mechanism receives and holds a fruit or vegetable, and pushes the fruit or vegetable toward the peeling mechanism for positioning. The peeling mechanism performs positioning, measures actual cutting height of the fruit or vegetable, and adaptively peels the fruit or vegetable by means of two peeling blades. The cutting mechanism removes a top and a bottom portion of the peeled fruit or vegetable, and cuts the fruit or vegetable into pieces. A processing method for the electromechanical double-bladed fruit and vegetable peeling and cutting machine is also disclosed, and comprises: using a holding mechanism to hold and fix a fruit or vegetable in a processing position; using a peeling structure to accurately measure the height of the fruit or vegetable to be processed; using two peeling blades to efficiently and adaptively peel the fruit or vegetable; and finally engaging a pushing cylinder (27), to sequentially push multiple fruits and vegetables toward a cutting blade (37) such that the fruits and vegetables are cut into pieces. A third telescopic cylinder participates in the processing steps by pushing cutting blades such that the bottoms and the tops of the fruits and vegetables are removed. The invention reduces processing time, and improves productivity.

The invention discloses a mechanical arm grasping device and method for a fruit automatic packaging device. The device comprises a mounting seat, at least one grasping mechanical arm, a lifting cylinder and a harmonic reducer, wherein the harmonic reducer is installed below the mounting seat, the top of the lifting cylinder is connected with the bottom of the harmonic reducer, and the bottom of the lifting cylinder is connected with the grasping mechanical arm; and the lifting cylinder drives the grasping mechanical arm to move up and down, and the harmonic reducer drives the grasping mechanical arm to rotate. The method is characterized in that the harmonic reducer is used for adjusting the angle of the grasping mechanical arm, the lifting cylinder drives the grasping mechanical arm to rise and fall, a malposition cylinder is used for driving the grasping mechanical arm to move front and back, a displacement cylinder is used for driving the grasping mechanical arm to move left and right, and finally the fruit arrangement state is matched with the packaging position on a package box. By means of the mechanical arm grasping device and method, flexible clamping of multiple fruits ata time can be achieved, the mechanical arm grasping device can adapt to changes of the shapes and outer diameters of the fruits, and the application scope is wide.

The invention discloses an enveloping type device for picking fruits. The enveloping type device comprises a rack, fruit claw connecting rod mechanisms, a sliding block sleeve, a steel wire rope and acontrol handle, a fruit bearing platform is arranged on the rack, the multiple fruit claw connecting rod mechanism are evenly distributed around the fruit bearing platform, fruit claws are arranged at the tops of the fruit claw connecting rod mechanisms, the bottoms of the fruit claw connecting rod mechanisms are hinged to the sliding block sleeve through connecting rods, the sliding block sleeveis arranged on the lower side of the fruit bearing platform and connected with the control handle through the steel wire rope, and the fruit claw connecting mechanisms are connected with the drivingfruit claws through connecting rods to execute clamping of fruits. By pulling the steel wire rope, the sliding block sleeve is driven to slide downwards to drive the fruit claw connecting rod mechanisms to control the fruit claw mechanisms to realize enveloping grasping. The enveloping type device for picking the fruits is innovative in mechanism, simple in control, flexible in motion, good in universality, convenient to pick and capable of realizing picking of the fruits of different diameters.

The invention relates to the field of fermentation engineering and discloses a hericium erinaceus, fruit and vegetable drink and a production method thereof. The production method comprises steps as follows: a), a hericium erinaceus fruiting body is smashed, purified water is added, the mixture is extracted with hot water, and then an extract liquid is concentrated; b), multiple fruits and vegetables are washed, sterilized with ultraviolet, cut into slices and juiced, and white granulated sugar is added and mixed; c), streptococcus thermophilus, lactobacillus bulgaricus and lactobacillus plantarum are transferred to an MRS culture medium from corresponding slopes respectively, and enlarging cultivation is performed; d), fruit and vegetable juice and hericium erinaceus concentrates are mixed in proportion, and hericium erinaceus, fruit and vegetable juice is obtained; e), streptococcus thermophiles, lactobacillus bulgaricus and lactobacillus plantarum are added to the hericium erinaceus, fruit and vegetable juice in different proportions, and the mixture is left to stand for fermentation. The quality of the hericium erinaceus, fruit and vegetable drink is stable, the drink has a moderate sweet and sour taste, the SOD (superoxide dismutase) activity is high, the product stability is good, and the hericium erinaceus, fruit and vegetable drink has the functions of delaying ageing and boosting immunity.

A production method of multi-fruit wine is a method for producing beverage wine through fermenting fruits. The method comprises the following steps: preparing pear base wine, immersing to prepare a green wine, preparing an orange perfume wine, and preparing the multi-fruit wine. Bulk wine obtained by fermenting various pears containing sour pear is used as the base wine, orange and green plum with good nutrition, dense fragrance and good flavor in the south are selected, and are compounded and brewed, so the multi-fruit wine has good color, flavor and taste, and contains abundant nutrition. A fermentation technology of the multi-fruit wine controls formation of most methanol, higher alcohols and biogenic amines to prevent the disadvantage of drunkenness of fruit wine products. The problems of color browning and difficult clarification of pear wine compounded products are well solved in the invention. The pear fermented bulk wine is compounded with the green plum immersion wine or orange fermented bulk wine to set up typical composite fruit fragrance flavor. The multi-fruit wine is one of deep processing beverage wines of various fruits, and the production method of the multi-fruit wine using multiple fruits can promote the development of local agriculture.

The invention discloses a novel technology for preparing a natural ethyl-3-methyl-thiopropionate spice and an ester spice product prepared by the novel technology, belongs to the technical field of food science and engineering and biochemical engineering, and relates to a novel technology for preparing natural ester spices through enzymatic transformation under nonaqueous-phase conditions by taking 3-methionol and acetic acid as main raw materials (fermentation sources) and lipase as a catalyst. Ethyl-3-methyl-thiopropionate (EMTP) has strong pineapple aroma, is a spice for blending multiple fruit-flavored essences, meat-flavored essences and wine essences such as pineapples, oranges, horseradish, tomatoes, onions, pork, beef, chicken, chocolates and the like, and is widely applied to the industries such as beverages, jam, candies, roasted foods, medicines, daily chemical industry and the like. According to the invention, a non-aqueous enzymatic transformation technology and an ultrasonic field (or a non-ultrasonic field) enhancement technology are integrated, the 3-methionol and the acetic acid are taken as the main raw materials, and the natural ethyl-3-methyl-thiopropionate spice is prepared through nonaqueous-phase enzymatic transformation of the lipase. Reaction conditions are mild, the disadvantages of high energy consumption, serious pollution and the like in the chemical synthesis of the ethyl-3-methyl-thiopropionate are overcome, the natural property and edible safety of ester spices are strengthened, and the added value and the benefit of the ester spices are improved.

The invention discloses equipment for automatic vending of foods, and particularly relates to an automatic fruit vending machine with a detection function. The automatic fruit vending machine comprises a display cabinet and the like. A bar code scanning device is installed at the entrance of a fruit filling door. The display cabinet is divided into multiple fruit containers, a bar code reader anda camera unit are arranged at the exit of each fruit container, and the exit of each fruit container is connected with an electric conveyor belt. The electric conveyor belt is connected with a fruit delivery passage through an automatic lifting rack, a fruit detection area is arranged at the exit of the fruit delivery passage, and a fruit detection camera unit and a fruit bar code reader are installed in the fruit detection area. A fruit picking slot is connected to the exit of the fruit detection area. The automatic fruit vending machine with the detection function has the advantages of guaranteeing to provide fresh fruit to consumers, being convenient to operate and capable of being arranged at different places with shops.

An ecological fruit and vegetable irrigation device comprises an irrigation mechanism used for applying fertilizer to multiple fruits and vegetables simultaneously and a fertilizer supply mechanism matched with the irrigation mechanism, wherein the irrigation mechanism comprises a long liquid storage barrel comprising an inlet and an outlet and multiple fertilizer applying pipes communicating with the outlet; a transition chamber communicating with the fertilizer applying pipes are arranged at the lower part of the long liquid storage barrel and is detachably connected with the long liquid storage barrel; flow control valves are arranged on the multiple fertilizer applying pipes; the fertilizer supply mechanism comprises a fertilizer barrel comprising a feeding port and a discharging port, a fertilizer dispersing device arranged in the fertilizer barrel, a fertilizer supply channel communicating with the discharging port and extending to the inlet as well as a reciprocating motion tool for driving the fertilizer barrel to move horizontally. The device is compact in structure and convenient to use, has dual purposes of irrigation and fertilizer application and is efficient and convenient, the labor intensity for traditional irrigation is greatly reduced, fertilizer can be evenly mixed and applied, the efficiency is relatively high, and fruits and vegetables grow well.

The invention discloses a fruit-vegetable sausage and a preparation method thereof. The fruit-vegetable sausage is prepared from the following raw materials in parts by weight: 95-100 parts of fish meat, 3-4 parts of white sugar, 3-4 parts of salt, 2-3 parts of light soy sauce, 1-2 parts of maltose, 4-5 parts of apple, 3-4 parts of kiwi berry, 4-5 parts of citrus sinensis, 2-3 parts of carrot, 1-1.5 parts of fish gelatin powder, 1.5-2 parts of spirulina powder, 2-3 aprts of royal jelly freeze-dried powder, 3-4 parts of honeysuckle flower, 4-5 parts of apple leaves, 2-3 parts of eupatorium fortunei, 2.5-4 parts of mint, 2-3.5 parts of dandelion, 2-3 parts of scoparia dulcis and 3-4 parts of hedyotis auricularia. By adding multiple fruits and vegetables, the fruit-vegetable sausage helps to supplement multiple vitamins for human body, and also has the efficacy of resisting oxidation, clearing heat and detoxifying, resisting inflammation, tonifying deficiency and curing wind, strengthening stomach, promoting sweating, facilitating diuresis, clearing away heart fire and improving eyesight.

The invention belongs to the technical field of detection of aromatic components, and discloses a method for detecting an aromatic matter of passionflower. The method comprises the steps of extractingfor 10, 20, 30, 40, 50 and 60 minutes separately at 30, 40, 50, 60 and 70 DEG C heating temperature by using a headspace solid phase microextratcion-gas chromatography-mass spectrometry technology; analyzing extraction rates and relative contents of seven characteristic aromatic matters of different extraction temperature and different extraction time periods, so as to obtain an optimal extraction temperature, 50 DEG C, and extracting for 30 minutes. In the method, the characteristic aromatic matters of passionflower are detected and analyzed through a headspace solid phase microextratcion-gas chromatography-mass spectrometry instrument. The detection method can be widely used for detecting aromatic matters of passionflower and other fruits. The passionflower, as a tropical plant, has high survival rate and strong adaptability, has high content of fruit, is nutritious, has unique flavor, and has a fragrance of multiple fruits, thereby being an important beverage raw material in the international beverage market.

The invention relates to a fruit and vegetable compound tea granules and a preparation method thereof. The fruit and vegetable compound tea granules are characterized by being prepared from the following raw materials in parts by weight: 6-7 parts of ginseng, 9-10 parts of red dates, 8-9 parts of the fruit of Chinese wolfberry, 7-8 parts of Chinese yam, 9-10 parts of mulberry, 1-2 parts of leaf of common aeschynomene, 1-1.5 parts of macrocarpa nucuma, 7-8 parts of colla corii asini, 8-9 parts of maltodextrin, 10-11 parts of starch, 6-7 parts of saccharose, 20-22 parts of papaya juice, 12-14 parts of semen sesami nigrum, 8-9 parts of cowpea, 15-16 parts of purslane, 22-25 parts of yellow peach pulp, 30-32 parts of millet, 10-11 parts of sweetend roll, 10-11 parts of acidophilus milk, 65-70 parts of table vinegar and 5-6 parts of nutrition additive. After Chinese medicinal herbs added in the tea granules are steamed by virtue of vinegar, harmful substances such as germs, pathogenic microorganisms and ova attached in the Chinese medicinal herbs can be killed, and the drug property is relatively mild; meanwhile, multiple fruits and vegetables are added, and the flavor of the tea granules is improved, so that the tea granules are fresh and sweet, the content of vitamins of the tea granules can be increased, and the nutritive value of the tea granules is improved.

The invention provides a multifunctional fruit and vegetable processor which comprises a cup body and a combined type cover body. The upper end of the interior of the cup body is provided with an convex edge; the combined type cover body comprises a chopper shell, the lower end of the outer side of the chopper shell is provided with an arc-shaped groove which is clamped with the convex edge of the cup body, the interior of the chopper shell is sequentially provided with a coil spring, a rope turn and a ratchet mechanism which are coaxial, one end of a soft rope is fixed and wound in a U-shaped groove of the rope turn, the other end of the soft rope penetrates through a hole of the chopper shell to be connected with an external handle, and a chopper knife tackle is connected with the ratchet mechanism arranged in the chopper shell through a clamping device. The multifunctional fruit and vegetable processor is convenient to use and reliable in function, has multiple fruit and vegetable processing functions, can manually process fruits and vegetables and is suitable for being used by general families.