Abstract: The present invention relates to an apple enzyme for efficient reconstruction of an intestinal microecology and a processing technology, which comprises the following steps: (1) pretreating raw materials; (2) pulping; (3) detoxifying patulin: firstly biologically detoxifying the pulp: inoculating inoculating plant Lactobacillus (ATCC 8014) into the pulp, adjusting the pH to 3-7 at the temperature of 20-30° C., stirring, and detoxifying for 20-24 h; and then repeatedly absorbing and filtering with a carboxylation nano multiwall carbon-neutral aluminum oxide filter screen for three times; and (4) carrying out the division intensified and dynamic fermentation. For the problems of the apple enzymes such as low fermentation efficiency and long time, the division decompression dynamic intensified fermentation method of substrates is used, so that the high-speed and high-efficient fermentation of the apple can be realized, and the fermentation time can be greatly shortened.

Abstract: The present invention relates to a multidimensional ecological preservation technology for sweet potatoes, including the following steps: collecting mature tuberous roots in proper time; and performing BTH soak cleaning to promote callus, and performing callus treatment as follows: pretreatment before storage, disinfection in a cellar, sand storage, tent air conditioning, and performing secondary cobalt ray irradiation at an irradiation dose of 0.1-0.5 kGy before the end of storage and marketing, thereby achieving dual guarantee of storage period and shelf life. In the present invention, the traditional sand is replaced with a sandy material (having a particle size of 1-3 mm), and the sandy material is lightweight, breathable, and high in water absorbing and retaining property, thermal insulation and heat preservation.

Abstract: The disclosure provides chips formed by slicing with an apple cell clean water jet scalpel and a processing technology. The processing technology comprises the following specific steps: harvesting fresh fruits, sorting, peeling, slicing, drying and packaging to obtain the apple crispy chip. According to the disclosure, the tangxin apple is peeled by adopting an ultrahigh pressure water jet flow cutting technology, cut into slices with a thickness of 5 mm and inoculated for 15 min in 30° C. and 30% Lactobacillus brevis fermentation broth. PPO is a terminal oxidase with Cu2+ as a prosthetic group, and Lactobacillus brevis and Lactobacillus plantarum are complexed with Cu2+, leading to rapid oxygen consumption to generate organic acid and CO2, quickly reduction of pH and creation of an approximate oxygen-free environment to effectively inhibit PPO activity while removing oxygen required in enzymatic browning, thereby effectively inhibiting browning.

Abstract: A device for fruit and vegetable phase-temperature precooling compatible multi-coupling anti-aging treatment comprises a refrigeration house with a plurality of differential pressure precooling devices placed therein. The differential pressure precooling device comprises a hermetic seal tunnel precooling box, a separator plate is fixedly mounted at an upper part inside the tunnel precooling box and in parallel to a top wall of the tunnel precooling box with a space formed therebetween; the separator plate extends to the bottom of the tunnel precooling box; a venting plate is fixedly mounted to one side of the separator plate and in parallel to a side wall of the tunnel precooling box with a space formed therebetween; a section of wind shield is vertically and downwardly mounted to an end of the other side of the separator plate; an axial flow fan is mounted at a corner of the tunnel precooling box between the separator plate and the venting plate.

Abstract: The present invention relates to a method for three-dimensional microwave air-jet drying of persimmon slices, comprising steps of grading and cleaning, slicing, microwave heating, steam de-astringency, hot-air reverse primary drying, negative-pressure intermittent secondary drying, cooling and packaging. In the present invention, high-temperature (60-70° C.) high-pressure annularly sprayed citric acid and 40% alcohol vapor (rotating at 360°) are adopted to remove astringency of persimmons, wherein high temperature causes more intense Brownian motion of liquid molecules; high pressure improves permeation and diffusion speed of de-astringency liquid in the persimmon slices; citric acid plays a membrane breaking role on persimmon cell membranes; and 40% alcohol vapor is allowed to rapidly diffuse into cells, so that tannin is polymerized into insoluble gel from a soluble state, thereby achieving a uniform and rapid de-astringency effect.

Abstract: The disclosure provides chips formed by slicing with an apple cell clean water jet scalpel and a processing technology. The processing technology comprises the following specific steps: harvesting fresh fruits, sorting, peeling, slicing, drying and packaging to obtain the apple crispy chip. According to the disclosure, the tangxin apple is peeled by adopting an ultrahigh pressure water jet flow cutting technology, cut into slices with a thickness of 5 mm and inoculated for 15 min in 30° C. and 30% Lactobacillus brevis fermentation broth. PPO is a terminal oxidase with Cu2+ as a prosthetic group, and Lactobacillus brevis and Lactobacillus plantarum are complexed with Cu2+, leading to rapid oxygen consumption to generate organic acid and CO2, quickly reduction of pH and creation of an approximate oxygen-free environment to effectively inhibit PPO activity while removing oxygen required in enzymatic browning, thereby effectively inhibiting browning.

Abstract: The present disclosure relates to a green color-protecting bacteriostatic crisp-preserving fresh-cut sweetheart apple and biological preservation technology. Two fermentation liquids of Xanthomonas campestris and Lactobacillus plantarum are separately fermented, and are removal of the bacterial species, and then mixed in the ratio of 1:1 to obtain a bacterial solution, the bacterial solution is diluted 20-30 times for use, and then calcium chloride with a final concentration of 1-5 wt % is added to the bacterial solution. The extracellular polysaccharide produced by the metabolism of xanthomonas in the fresh keeping agent in the present disclosure is a safe food additive, which has good film-forming, thickening, stabilizing and water-holding effects, and strong biological activity. Acidic substances produced by the metabolism of Lactobacillus plantarum have bacteriostatic effects. Besides, calcium is a common substance used to keep the fruits and vegetables crisp after harvest.

Abstract: The present invention relates to an apple enzyme for efficient reconstruction of an intestinal microecology and a processing technology, which comprises the following steps: (1) pretreating raw materials; (2) pulping; (3) detoxifying patulin: firstly biologically detoxifying the pulp: inoculating inoculating plant lactobacillus (ATCC 8014) into the pulp, adjusting the pH to 3-7 at the temperature of 20-30° C., stirring, and detoxifying for 20-24 h; and then repeatedly absorbing and filtering with a carboxylation nano multiwall carbon-neutral aluminum oxide filter screen for three times; and (4) carrying out the division intensified and dynamic fermentation. For the problems of the apple enzymes such as low fermentation efficiency and long time, the division decompression dynamic intensified fermentation method of substrates is used, so that the high-speed and high-efficient fermentation of the apple can be realized, and the fermentation time can be greatly shortened.

Abstract: The disclosure relates to an appetizing and summer heat relieving tangxin raw cider and a high-efficiency deep processing technology thereof. The high-efficiency deep processing technology comprises the following steps: (1) preparing raw pulp; (2) detoxifying patulin; (3) inoculating and precisely fermenting; (4) performing enzymolysis of residues; (5) clarifying and filtering; (6) ageing; and (7) canning after adsorbing and clarifying. According to the disclosure, aiming at a phenomenon that cider is muddy after being stored, it is solved by adsorption with a multi-stimuli responsive nano fiber modified resin. Exterior stimuli include change in environment temperature or acidity-basicity (pH value), light, electric field, magnetic field or specific molecules. In response to exterior stimuli, nano fiber may include physicochemical properties such as size, hydrophilicity and hydrophobicity, refractive index, transmittance, mechanical strength, color or conductivity.

Abstract: The disclosure relates to a high-bioactivity black dry apple chip and a processing technology thereof. The processing process is as follows: fresh fruits?sorting?peeling?slicing?fermenting?drying?packaging?black dry apple chips. According to the disclosure, a high-temperature Bacillus subtilis fermentation broth atomization spray technology is adopted to atomize the processed apple slices under the condition of 60° C.-80° C., the cut apple slices are irradiated with 60 Coy rays at a dose of 4 kGy to promote carbonyl ammonia reaction so as to make apple slices generate burnt black. According to the disclosure, Bacillus subtilis antimicrobial peptide solution is sprayed so as to utilize its bacteriostatic function to avoid pathogen infection during shelf life.

Abstract: The present invention relates to a multidimensional ecological preservation technology for sweet potatoes, including the following steps: collecting mature tuberous roots in proper time; and performing BTH soak cleaning to promote callus, and performing callus treatment as follows: pretreatment before storage, disinfection in a cellar, sand storage, tent air conditioning, and performing secondary cobalt ray irradiation at an irradiation dose of 0.1-0.5 kGy before the end of storage and marketing, thereby achieving dual guarantee of storage period and shelf life. In the present invention, the traditional sand is replaced with a sandy material (having a particle size of 1-3 mm), and the sandy material is lightweight, breathable, and high in water absorbing and retaining property, thermal insulation and heat preservation.

Abstract: The present invention relates to a method for three-dimensional microwave air-jet drying of persimmon slices, comprising steps of grading and cleaning, slicing, microwave heating, steam de-astringency, hot-air reverse primary drying, negative-pressure intermittent secondary drying, cooling and packaging. In the present invention, high-temperature (60-70° C.) high-pressure annularly sprayed citric acid and 40% alcohol vapor (rotating at 360°) are adopted to remove astringency of persimmons, wherein high temperature causes more intense Brownian motion of liquid molecules; high pressure improves permeation and diffusion speed of de-astringency liquid in the persimmon slices; citric acid plays a membrane breaking role on persimmon cell membranes; and 40% alcohol vapor is allowed to rapidly diffuse into cells, so that tannin is polymerized into insoluble gel from a soluble state, thereby achieving a uniform and rapid de-astringency effect.

Abstract: A method for processing dried fresh jujube slices includes the following steps: preparing jujube slices, coring and removing stems, quick-freezing and retaining freshness of the jujube slices, thawing frozen jujube slices, protecting color treatment, expanding jujube slices under differential pressure, preparing superfine mixed seasoning powder, and coating of the superfine mixed seasoning powder. For one hand, this method solves problems that the dried fresh jujube slices will be deeply oxidized and brown when dried by the hot air at a high temperature of 90-110° C., the jujube slices with compacted cells will become harder and be difficult to chew because of 6-8 h rapid dehydration. On the other hand, it solves problems that exist in freeze drying at a vacuum degree of 1.3-13 Pa, and at a low temperature of ?10-50° C., such as high energy consumption, long processing cycle, high equipment investment, small size of slices, and poor taste.

Abstract: Disclosed is a method for processing Pachyrhizus juice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95° C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to the Pachyrhizus juice after acidity adjustment; (7) secondary pasteurization: cooling to 53° C.; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product.

Abstract: A device for fruit and vegetable phase-temperature precooling compatible multi-coupling anti-aging treatment comprises a refrigeration house with a plurality of differential pressure precooling devices placed therein. The differential pressure precooling device comprises a hermetic seal tunnel precooling box, a separator plate is fixedly mounted at an upper part inside the tunnel precooling box and in parallel to a top wall of the tunnel precooling box with a space formed therebetween; the separator plate extends to the bottom of the tunnel precooling box; a venting plate is fixedly mounted to one side of the separator plate and in parallel to a side wall of the tunnel precooling box with a space formed therebetween; a section of wind shield is vertically and downwardly mounted to an end of the other side of the separator plate; an axial flow fan is mounted at a corner of the tunnel precooling box between the separator plate and the venting plate.

Abstract: An inflatable wall material, including: a thermal insulation layer, a first metal layer, a barrier layer, a buffer layer, a protective layer, and a second metal layer. The first metal layer, the barrier layer, the buffer layer, the protective layer, and the second metal layer are arranged on two sides of the thermal insulation layer in sequence from the inside to the outside. The two barrier layers on the two sides of the thermal insulation layer employ air-tight materials. The two barrier layers and the first metal layers on the two sides of the thermal insulation layer constitute an inflatable air-tight space. The thermal insulation layer is positioned in the air-tight space.

Abstract: Disclosed is a method for processing Pachyrhizus juice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95° C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to the Pachyrhizus juice after acidity adjustment; (7) secondary pasteurization: cooling to 53° C. ; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product.

Abstract: A method for preserving Ziziphus jujuba, including: 1) preservation treatment of the Ziziphus jujuba harvested by a) fumigation and b) soaking the Ziziphus jujuba in a liquid preservative at room temperature; 2) air-drying the soaked Ziziphus jujuba and placing it into polyethylene bags, and then placing the Ziziphus jujuba into an inner atmosphere of a jacketed cold and controlled atmosphere storage warehouse and cooling it at 4° C. for 24-48 hours; and after slowly reducing the temperature of the inner atmosphere to ?3.0±0.1° C. over a period of 6 days, closing off the inner atmosphere and controlling its composition. During the cooling step, air is circulated between the inner atmosphere and the outer atmosphere of the jacketed cold and controlled atmosphere storage warehouse.

Abstract: A method for producing clear, concentrated sweet potato juice, including: a) cleaning, peeling, crushing, and gelatinizing a raw material of sweet potatoes to yield a sweet potato paste, and squeezing the sweet potato paste to obtain skin dregs and a squeezed clear juice; b) performing enzymolysis to part of the skin dregs and adding the hydrolyzed skin dregs to the sweet potato paste for squeezing; c) performing enzymolysis and filtering to the squeezed clear juice to obtain a sweet potato clear juice; d) combining the rest part of the skin dregs and sweet potato skins generated during the peeling process to obtain a sweet potato residue; e) extracting dietary fiber from the sweet potato residue; and f) adding the dietary fiber to the sweet potato clear juice and post-treating the sweet potato clear juice.

Abstract: A method for preserving Ziziphus jujuba, including: 1) preservation treatment of the Ziziphus jujuba harvested by a) fumigation and b) soaking the Ziziphus jujuba in a liquid preservative at room temperature; 2) air-drying the soaked Ziziphus jujuba and placing it into polyethylene bags, and then placing the Ziziphus jujuba into an inner atmosphere of a jacketed cold and controlled atmosphere storage warehouse and cooling it at 4° C. for 24-48 hours; and after slowly reducing the temperature of the inner atmosphere to ?3.0±0.1° C. over a period of 6 days, closing off the inner atmosphere and controlling its composition. During the cooling step, air is circulated between the inner atmosphere and the outer atmosphere of the jacketed cold and controlled atmosphere storage warehouse.