1028 results about "Ripening" patented technology

The present disclosure provides a method and apparatus for extracting carbon dioxide (CO2) from a fluid stream and for delivering that extracted CO2 to controlled environments for utilization by a secondary process. Various extraction and delivery methods are disclosed specific to certain secondary uses, included the attraction of CO2-sensitive insects, the ripening and preservation of produce, and the neutralization of brine.

The invention relates to methods and pharmaceutical compositions for inhibiting or preventing preterm birth, inhibiting or delaying cervical ripening, inhibiting myometrial contractility and treating or inhibiting uterine contractility disorders. The methods comprise administering an effective amount of a composition comprising steroid hormones such as soluble progesterone.

A refrigerated unit is well suited for storing fruits and vegetables. A household-sized refrigerated unit includes a storage space for retaining fruits and vegetables. The temperature within the storage space is controllable within a range of approximately 40-65 degrees Fahrenheit. The humidity level within the storage space is regulated to prevent unnecessary desiccation of the fruit and vegetables, and to prevent excessive condensation. The unit is provided with a mechanism for regulating the level of ethylene gas within the storage space to either retard or accelerate ripening, as desired.

A method for storing respiring produce, particularly bananas, during ripening is disclosed. The method allows bananas to remain in the ripened condition for an extended period of time while, at the same time, having improved sweetness and taste characteristics. In this method, during ripening, the produce is maintained in a gas medium which comprises oxygen and carbon dioxide and has the following characteristics: PR=ratio of oxygen to carbon dioxide=(20.94−B) / C=from about 1.8 to about 3.8; wherein B is the percentage (by weight) of oxygen in the gas medium and C is the percentage (by weight) of carbon dioxide is the gas medium, and the percentage (by weight) of oxygen (in the gas medium) is from about 1.0 to about 6.0, and the percentage (by weight) of carbon dioxide in the gas medium is from about 3.0 to about 10.0

A refrigerated unit is well suited for storing fruits and vegetables. A household-sized refrigerated unit includes a storage space for retaining fruits and vegetables. The temperature within the storage space is controllable within a range of approximately 40-65 degrees Fahrenheit. The humidity level within the storage space is regulated to prevent unnecessary desiccation of the fruit and vegetables, and to prevent excessive condensation. The unit is provided with a mechanism for regulating the level of ethylene gas within the storage space to either retard or accelerate ripening, as desired.

The invention relates to a comprehensive improving method for coastal saline soil. The method includes the steps as follows: 1) underground desalting; 2) improvement of soil physical structure; 3) salt leaching by a great quantity of water; 4) application of microorganism bacterial manure for soil improvement; and 5) plant arrangement and transplantation. The engineering patent technology of desalting using covered conduits, the technical measures for improving the soil physical structure and the improvement of microbial manure are firstly integrated by the comprehensive improving method so as to conduct sequential and comprehensive work. The comprehensive improving method is remarkable in the effect of soil improvement and has the advantages of effectively reducing the salt content in high saline-alkali soil in short time (within one growing season), preventing secondary alkalization, increasing soil fertility and establishing microorganism communities; beneficial microorganisms relieve the threat and the harm of salt and alkali to plants in the original saline soil, accelerate soil ripening and promote the greening progress of the original soil; and the survival rate of plants in the same year is up to above 95% and the water resource is saved.

The invention discloses a medlar and red date enzyme and a preparation method thereof, which belong to the technical field of enzyme preparation. Multi-strain composite fungi powder is adopted as a leavening agent; the medlar and the red date are adopted as main raw materials; dietary fiber, pectin hydrolyzate, seasoner extracting liquor, Chinese herbal medicine extracting liquor, enzyme stabilizer and other multifunctional auxiliary raw materials are scientifically compounded and modified; low-temperature processing technology such as ultrasonic cleaning, cryogenic grinding, microwave-assisted high-voltage pulse electric field processing and ultrasonic ripening are mainly adopted in the whole process, so that the natural colors, the flavor, the taste and the content of the active materials of the medlar and the red date are maintained furthest, the biological stability, the non-biological stability and the biological activity of the medlar and red date enzyme are obviously enhanced, the introduction of chemical addition agent is reduced, and the juicing rate of the medlar and the red date as well as the food safety of the enzyme are improved. Finally, the medlar and red date enzyme with high biological activity, strong stability, strong taste, flavor and appetite, long expiration date and edible safety is prepared.

The invention relates to a complex microbial inoculum 707 and a preparation method and application thereof, and belongs to the technical field of biological materials of the application of plant biological regulators to crop planting. The preparation method of the complex microbial inoculum 707 comprises the following step of: performing the cultivation of one-level strains and second-level and third-level fermentation on strains comprising 45 to 55 percent of bacillus subtilis, 5 to 10 percent of bacillus licheniformis, 5 to 10 percent of bacillus megaterium, 5 to 10 percent of candida utilis, 5 to 10 percent of rhizobium japonicum, 5 to 10 percent of bacillus mucilaginosus and 5 to 10 percent of lactobacillus plantarum, so that the microbial content of fermentation liquor reaches 6-10*10<9> per milliliter to obtain the complex microbial inoculum 707. Through long-term field verification, the complex microbial inoculum 707 has the advantages of reasonable formula and stable effect, can promote the growth of crops, improve fruit quality, promote early ripening, increase yield, improve the utilization rate of fertilizers and improve the ecological environment of soil, and has certain effect on disease prevention and disease resistance.

The invention relates to a biochar soil conditioner and a preparation method thereof. The soil conditioner is prepared from, by weight, 2-10 parts of biochar, 1-5 parts of pyroligneous liquor, 5-10 parts of composite microorganisms, 3-5 parts of binder and 4-10 parts of organic matter. The soil conditioner can maintain soil fertility by means of the adsorption effect of biochar, adsorb nitrogen, phosphorus and potassium in soil, promote the activity of microorganisms in the soil and microorganism decomposition, improve the soil porosity, reduce the soil bulk density, increase the soil permeability, solve such problems as soil fertility loss and poor physical and chemical properties, effectively solve such a phenomenon as soil acidification, improve the quality of agricultural products, promote early ripening of crops, and increase the yield of the crops.

This invention concerns coatings having high surface area materials and at least one metal ion adsorbed onto the high surface area material as well as substrates having the coating and methods of applying the coating. The substrates may be films, woven fabrics or may be nonwoven fabrics. The coatings have good odor and / or gas absorbing capabilities. Nonwoven fabrics include tissues, towels, coform materials, bonded carded webs, spunbond fabrics and so forth. The substrates may be made into storage and packaging material to reduce odor and retard the ripening of fruit. The substrates may be used in personal care products, to produce clothing for military and civilian applications and many other applications.

The invention discloses a method for cultivating spring corn in hilly region wherein breeds, seeding date, density, mulch film blanketing and mulch film nursery sock grow transplanting, fertilizer application are considered for increasing maize production, experimental investigation and demonstration application are conducted to spread the fine breeds suitable for the Wuling Mountains which have the advantages of late ripening, medium late ripening, big ear, medium-sized to large ear.

A fruit ripening system wherein a continuous inflow of fresh air and ethylene gas is provided into a fruit ripening chamber in correct proportions to form a fruit ripening gas mixture that will predictably ripen fruit in a very short period of time, regardless of the previous state of ripening of the fruit. At the same time, the ripening chamber is continuously purged of carbon dioxide that is a byproduct of the ripening process so that during the ripening process a concentration of carbon dioxide sufficient to materially impede the ripening process is never allowed to build up. Critical parameters are defined for ripening temperature, the minimum ethylene gas concentration, time of exposure to the ethylene gas, and purging of carbon dioxide.

The invention relates to a device for preserving, sanitizing, ripening, and preventing or suppressing the growth of microbials within a package used for the transport and storage of various items, such as fresh fruits, vegetables, and other perishables and parcels. The device includes an enclosed container and at least one sack operably disposed adjacent the container, wherein the sack encloses an agent and the agent releases gases in the container upon the presence of humidity within the container.

A cost-effective packaging and preservation process for initiating and controlling the ripening rates of a perishable food product, and more particularly, banana fruit, having different maturity stages followed by uniform ripening, good internal and external fruit quality and normal development of flavor and aroma characteristics. A polymeric perforated package is provided which controls the atmosphere within the package as the fruit progresses through its ripening stages so as to not appreciably delay ripening to an intermediate ripening stage, but to delay ripening, and thus shelf life, of the food product beyond such intermediate ripening stage.

This invention concerns extrudates having high surface area materials and at least one metal ion adsorbed onto the high surface area material. The extrudates may be breathable films, multilayer laminates and pultruded articles. The extrudates may be made into storage and packaging material to reduce odor and retard the ripening of fruit. The extrudates, if in the form of a breathable film or multilayer laminate may be used as outer cover material for personal care products like diapers, adult incontinence products, training pants and the like. The high surface area particle-containing extrudate may be made by adding modified nanoparticles to a filler before the filler is treated with a fatty acid. Alternatively, a filler previously treated with a fatty acid may be modified by subjecting the filler to sonic energy in the presence of an aqueous solution of metal ions and nanoparticles.

The present invention relates to the field of cheese manufacturing. In particular, there is provided a novel method for making cheese involving the preparation of a cheese curd using a curdling agent and wherein a lactic acid bacterial starter culture is introduced into the resulting cheese curd. The advantage of the present method is that is possible to produce a large amount of cheese curd which may subsequently be divided into smaller portions each of which can be inoculated with specific and designed lactic acid bacterial starter culture to obtain different types of cheese or different ripening profile (storage time) for the same cheese type. Thus, this method is useful in the manufacturing of a variety of cheese types originating from a single curd.

The invention discloses an enzyme beverage. The enzyme beverage is prepared from a raw material, a leavening agent and deuterium-depleted water. The mass ratio of the deuterium-depleted water to the raw material is (1-10):1. The leavening agent comprises saccharomycetes and lactic acid bacteria, the use amount of the saccharomycetes accounts for 5% to 10% of the volume fraction of the inoculated raw material, and the use amount of the lactic acid bacteria accounts for 1% to 3% of the mass of the inoculated raw material. The invention further discloses a preparation method. The preparation method comprises the following steps of 1 raw material pretreatment, 2 saccharomycete fermentation, 3 lactobacillus fermentation and 4 ripening. The enzyme stock solution obtained after ripening can be directly orally taken, and can also be taken after being diluted by 1-10 times with deuterium-depleted water. The enzyme beverage and the preparation method have the advantages that the deuterium-depleted water is adopted as fermentation water, the characteristics that the deuterium-depleted water is high in permeability and the reaction activity of biological enzymes is enhanced are fully utilized, the fermentation period can be obviously shortened, the bioactivator content of the obtained enzyme product is high, the production method is simple in process and suitable for large-scale production, and high economic and social benefits are achieved.

The invention discloses kudzu root vinegar and making method in the food and flavoring domain, which comprises the following steps: blending raw materials with 200-300g dried kudzu root particle or powder, 100-150g black rice and 100-150g glutinous rice; adding water to soak; cleaning; drying; cooling; saccharifying; fermenting; blending 850-900g bran, 450-500g rice husk or chaff and 130-140g rice; adding 20-25g salt; ripening; sprinkling; filtering; adding 5-7% sugar to modulate; clarifying; sterilizing; sealing to deposit for 6-12 months; obtaining the product.

A process for producing cheese, curd or yogurt products from soya beans involving the steps: (a) preparation of soya milk from soya beans; (b) addition of vegetable sugar to the soya milk in the proportion of about 1 to 5 wt %; (c) emulsifying vegetable fats and / or oils in a total proportion of some 15 wt % in the soya milk; (d) preparation of a culture cocktail with a pH between about 3.8 and 4.5 by the addition of commercially available cheese cultures and animal lactose in a proportion of some 10 wt % of the vegetable sugar added in step (b) to the soya milk as in step (a); (e) addition of the culture cocktail to the soya milk as per step (c) to curdle it and ferment it as desired, and (f) subsequent ripening and final processing in a known manner to provide the desired cheese, curd or yogurt product.

The invention relates to the technical field of the breeding of shellfish seedlings, in particular to an artificial breeding method for Mactra chinensis. Through the combination of artificial ripening and ecological ripening of parents, the development of sex glands is regularly detected to determine the mature period of the sex glands of the parents; methods such as shade drying, water flowing and so on, are adopted to stimulate the spawning and spermiation of the parents to obtain fertilized eggs, and D larvae are obtained through the embryonic development; and on this basis, larva breeding, larva metamorphosis and juvenile shellfish cultivation are performed. A large amount of Mactra chinensis seedlings can be obtained through the links. The method breaks through an artificial breeding technology of the Mactra chinensis, solves the problem of the breeding of the Mactra chinensis seedlings that fails to be broken through for a long time, and lays a solid foundation for the development of cultivation and proliferation of native species, the resource recovery of shallow seas and tidal-flat areas, and the maintenance of biological diversity. The method has the characteristics of simple and convenient operation and high practicality.

A method for manufacturing instant rice through ultrasonic wave and ultrahigh pressure with cooperation of anti-aging agent permeation belongs to the technical field of food processing. The principle of the method is based on the ultrasonic cavitation effect and ultrahigh pressure immersion permeation combined technology. An anti-aging agent is uniformly permeated into the internal system of rice grains, thus improving the aging quality of non-dewatered rice. The method comprises the following main technological steps of: selecting common rice as the raw material, adding appropriate ratio of the anti-aging agent monoglyceride or beta-cyclodextrin, carrying out vacuum packaging, swelling by soaking in warm water of 30- 60 DEG C for 20-40 min, carrying out ultrasonic processing under the condition of ultrasonic wave of 20-40 KHz for 30-50 min, then processing at ultrahigh pressure of 300-500 MP for 10-20 min, effectively and uniformly permeating the anti-aging agent, accelerating the ripening by steam for 15-20 min, and braising the rice for15-20 min. The retrogradation quality of the prepared instant rice is greatly improved, and its shelf life is substantially prolonged.

The invention discloses a seeding pretreatment method for rape seeds. The seeding pretreatment method comprises the following steps: (1) finely selecting harvested rape seeds, and then drying the seeds in sunlight for 16-30 hours, wherein the seed drying has the effects of promoting the after-ripening and activity of enzyme, reducing the content of substances for inhibiting the seeds from sprouting, increasing the sprouting rate and sterilizing and the like; (2) soaking the seeds in the step (1), stirring the seeds uniformly by a seed soaking agent with the weight of 0.4-0.8 times of the dry weight of the seeds, and airing for 3-6 hours; (3) magnetizing the seeds from the step (2) in magnetized water, immersing the upper surfaces of the seeds by magnetized water so as to enclose the seeds in the magnetized water, and magnetizing in a magnetic field of 200-600 gauss for 2-6 hours; and (4) sowing the seeds treated in the step (3) within 2-3 days. According to the seeding pretreatment method, the activity of the enzyme at the seed germination stage by utilizing the interaction of magnetization and biological tissues; the metabolism of the substances and energy is accelerated; the method is simple, reliable, rapid and effective.

This invention concerns extrudates having high surface area materials and at least one metal ion adsorbed onto the high surface area material. The extrudates may be breathable films, multilayer laminates and pultruded articles. The extrudates may be made into storage and packaging material to reduce odor and retard the ripening of fruit. The extrudates, if in the form of a breathable film or multilayer laminate may be used as outer cover material for personal care products like diapers, adult incontinence products, training pants and the like. The high surface area particle-containing extrudate may be made by adding modified nanoparticles to a filler before the filler is treated with a fatty acid. Alternatively, a filler previously treated with a fatty acid may be modified by subjecting the filler to sonic energy in the presence of an aqueous solution of metal ions and nanoparticles.

The invention relates to an adjuvant material formula for preparing fermented vegetables and a preparation method of a product thereof, in particular to a lactobacillus pepper product, such as pickled peppers, chopped pickled peppers, fresh peppery garlic cloves, and the like, belonging to the fields of biotechnology and food. The adjuvant material formula comprises the following additions by using peppers as a weight reference: 3.00-10.00 percent of salt without iodine, 0.05-0.20 percent of calcium lactate, 0-0.25 percent of citric acid and 20-40 permillage of polemic lactobacillus preparation. The process for preparing the product comprises the following steps: adding peppers into a tank, sealing the tank, distributing water, circulating, adding bacteria, fermenting, storing, discharging, collating, mixing, packing and warehousing or picking and cleaning peppers, chopping, mixing, putting into a cylinder, fermenting, post-fermenting, storing, and the like. Because the pepper product is prepared by adopting a low-salt high-acid mode under an environmental condition similar to a domestic pickling cylinder, the fermenting-ripening time is obviously shortened, and the product has high quality and good stability.

The invention discloses a modulus bamboo cellulose fiber with high strength and high humidity and a preparation method thereof. With cellulose bamboo pulp as the raw material, the fiber is prepared through steps of impregnation alkalization, press grinding, being well versed, etiolation, dissolution, ripening, filtration, deaeration, wet spinning solidification molding, drafting, plasticization, post processing, etc. The fiber dry state fracture strength is 2.50-5.00CN / dte, the wet state fracture strength is 1.30-3.5CN / dtex and the wet modulus is 0.28-0.55CN / dtex. The invention overcomes the defects of the easy deformation, the poor size stability and no alkali resistance of the present bamboo cellulose fiber under the wet state and has the advantages of uneasy deformed textile, good size stability, good alkali resistance, etc. under the wet state. And the good characteristics of natural bamboo fiber are maintained in the invention, including coolness, air previous property, moisture absorption, bacteriostasis, etc. the more important is that the invention is provided with higher strength and good application property.

The invention relates to isolates DNA molecules encoding a protein for papaya fruit ripening, DNA constructs, host cells, and transgenic plants comprising the DNA molecules. The invention also relates to methods to promoting or relaying the fruit ripening of papaya plants through transformation of papaya with DNA construct containing the DNA molecules.

The invention relates to a growth regulator of a combination cotton of thidiazuron and ethephon, which is characterized by comprising the following components according to weight percentage: 45 to 90 percent of active ingredients of the thidiazuron and the ethephon and residual addition agent, wherein, the weight ratio of the thidiazuron and the ethephon is 1:2.5 to 5. The invention adopts osmotic agent of the addition agent, solid carrier, wetting agent and dispersant, etc. commonly used in the agricultural chemical field to be made into wetting powder formulation, the formulation can be used as plant growth regulator for the ripening and defoliation of cotton. The growth regulator of the invention has the advantages of good effects on the defoliation and ripening of cotton, improving the grade of cotton, increasing the output of cotton, especially the output before frost and improving the benefits of farmers.

The invention provides a culture technology of perennial regenerative rice, which displays advantages by the following: treating in accordance with local conditions and choosing high-quality seed; choosing region and farm land; cultivating, reseeding and fertilizing scientifically timely; managing water scientifically and dormant baked the farm land timely; preventing and wiping out plant diseases and insect pests and birds and rats; harvesting timely and collecting cereal carefully. The invention is characterized by the following: saving labor and cost and early-ripening (using seasons to culture double-cropping paddy); having high and stable yield; being like rice transplanting rice in grain size and bigger than current regenerative with stable culturing; extending high-quality seed to degenerate; adjusting labor stress at busy time and tension in supply of the high-quality seed. The invention improves the yield through using the technology to culture the perennial regenerative rice efficiently, which can achieve about 505. 2kg per mu and the most being 572. 8kg per mu and the yield of two seasons can be more than 900kg or even be a ton of grain per mu If cultures the perennial rice in last season while rice transplanting rice in next season.

The invention relates to a processing method of polypeptides, and in particular relates to a method for preparing a plurality of collagen polypeptides by using fish skins as raw materials. The method comprises the following steps: by adopting unfrozen fish skins or fresh fish skins as the raw materials, performing high-temperature cooking and ripening, and adding water to perform wet-process pulping; performing segmented enzymolysis by selecting a proper amount of enzymes; performing enzyme deactivation after enzymolysis ends; removing impurities by virtue of centrifugation to obtain a crude collagen polypeptide enzymatic hydrolysate; respectively performing segmented interception by using ultra-filtration membrane bags to obtain collagen polypeptide liquids with different molecular weight cutoff; freezing the collagen polypeptide liquids with different molecular weight cutoff, and then respectively performing vacuum freezing and drying; and finally respectively performing super-critical CO2 extraction, fishy smell removal, deodorization and decolorization on dry polypeptide products. The processing method disclosed by the invention can ensure food safety of the whole technological process, is safe and efficient, can be used for improving the efficiency and ensuring the quality, and is strong in operability; and the whole technological process is simple and reasonable, and is high in safety, strong in operability, high in product yield and good in quality.

The invention discloses a Gua rice noodle preparation method including three ripening steps and three aging steps, and belongs to the grain processing technology in the technical field of processing of agricultural products. The rice noodles comprise the following raw materials in parts by weight: rice 60-80 and corn 20-40. The preparation method comprises the following steps: 1, preparing of the raw materials; 2, grinding into rice flour and corn flour respectively; 3, mixing of the rice flour and corn flour; 4, primary ripening; 5, secondary ripening; 6, third ripening until the noodles are completely ripened; 7, rapid freezing and aging; 8, moistening and aging; 9, steam aging; and 10, cutting. The preparation method has relatively short production period and no impact on environment, without any food additives. By adopting the preparation method, the rice noodles using rice and corn as the raw materials can be prepared, and other rice noodles using rice and other grains (such as millet, red rice, black rice, sorghum, oats, wheat germ, soybean, mung bean, red bean, pea, black bean, purple sweet potato, Chinese yam and potato) as the raw materials can also be prepared.