INFLATABLE WALL MATERIAL, COLD STORAGE HOUSE USING THE SAME, AND AIR-CONDITIONED STOREHOUSE USING THE SAME

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.

Method for producing clear, concentrated sweet potato juice

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.

Technology for three-dimensional microwave air-jet drying of persimmon slices

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.

Multidimensional ecological preservation technology for sweet potatoes

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.

METHOD FOR PRESERVING ZIZIPHUS JUJUBA

A method for preserving , including: 1) preservation treatment of the harvested by a) fumigation and b) soaking the in a liquid preservative at room temperature; 2) air-drying the soaked and placing it into polyethylene bags, and then placing the 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. 1Ziziphus jujuba. A method for preserving , the method comprising:{'i': 'Ziziphus jujuba;', 'a) harvesting'}{'i': Ziziphus jujuba', 'Ziziphus jujuba, 'claim-text': an antibacterial agent 0.1-0.5 wt %;', 'an antifungal agent 0.01-0.05 wt %;', 'an anti-aging agent 0.5-5.0 wt %;', 'a growth regulator 50-150 ppm;', 'a bio coating agent 0.5-1.5 wt %;', 'an emulsifier 0.2-1.0 wt %; and', 'the balance being water;, 'b) fumigating the by 1-methylcyclopropene in a closed environment for 8-24 hours, and then soaking the in a liquid preservative at room temperature, the liquid preservative comprising{'i': Ziziphus jujuba', 'Ziziphus jujuba, 'c) air-drying the , and then placing the into polyethylene (PE) bags;'}d) transferring the PE bags into an inner atmosphere of a jacketed cold and controlled atmosphere storage warehouse, the jacketed cold and controlled atmosphere storage warehouse further comprising an outer atmosphere;e) maintaining a temperature of the inner atmosphere at 4° C. for 24-48 hours while maintaining a temperature of the outer atmosphere at −4.0±0.5° C.;f) reducing the temperature of the inner atmosphere by 2° C. per day to −3.0±0.1° C. over a period of 4-6 days while first controlling the temperature of the outer atmosphere at 0±0.5° C. for 2-3 days and then ...

TECHNOLOGY AND DEVICE FOR FRUIT AND VEGETABLE PHASE-TEMPERATURE PRECOOLING COMPATIBLE MULTI-COUPLING ANTI-AGING TREATMENT

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. 1. A device for fruit and vegetable phase-temperature precooling compatible multi-coupling anti-aging treatment , comprising a hermetic seal tunnel precooling box , wherein a separator plate is fixedly mounted at an upper part inside the tunnel precooling box and is arranged in parallel to a top wall of the tunnel precooling box with a space formed between the separator plate and the top wall; the separator plate extends to a bottom of the tunnel precooling box; a venting plate is fixedly mounted to one side of the separator plate and is arranged in parallel to a side wall of the tunnel precooling box with a space formed between the venting plate and the side wall; 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 , and the corner is located between the separator plate and the venting plate; an air inlet of the axial flow fan corresponds to an upper space of the separator plate , and an air ...

GREEN COLOR-PROTECTING BACTERIOSTATIC CRISP-PRESERVING FRESH-CUT SWEETHEART APPLE AND BIOLOGICAL PRESERVATION TECHNOLOGY

The present disclosure relates to a green color-protecting bacteriostatic crisp-preserving fresh-cut sweetheart apple and biological preservation technology. Two fermentation liquids of and 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 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 have bacteriostatic effects. Besides, calcium is a common substance used to keep the fruits and vegetables crisp after harvest. 1. A fresh-keeping preparation for green color-protecting bacteriostatic crisp-preserving fresh-cut sweetheart apples , wherein , the ingredients are as follows:{'i': Xanthomonas campestris', 'Lactobacillus plantarum, 'two fermentation liquids of and 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.'}2. A fresh-keeping and color protecting method for green color-protecting bacteriostatic crisp-preserving fresh-cut sweetheart apples , wherein , the steps are as follows:1) pre-treatment of the apple: selecting a ripe apple without skin damage and with uniform size and uniform maturity;2) cleaning with ozone water: putting the selected apple in 1.8 mg/L ozone water, soaking and cleaning it for 5 minutes to remove the dirt and impurities on its surface and carry out the preliminary sterilization;3) draining: taking out the apple and drying ...

HIGH-BIOACTIVITY BLACK DRY APPLE CHIP AND PROCESSING TECHNOLOGY THEREOF

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 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, antimicrobial peptide solution is sprayed so as to utilize its bacteriostatic function to avoid pathogen infection during shelf life. 1. A processing method of a high-bioactivity black dry apple chip , wherein specific process requirements and parameters are as follows:(1) sorting: selecting fresh and high-quality tangxin apples with no disease and pest invasion, no mechanical damage and roughly same fruit maturity;(2) cleaning and peeling: under the running tap water, washing away the soil on the surface of apple, wiping the water drop, and peeling off the skin;(3) slicing: slicing the apple to a thickness of 2 mm by using an ultra-high pressure water jet cutting technology;{'i': 'Bacillus subtilis', '(4) fermenting: atomizing the two sides of the apple slice under the condition of 60° C.-80° C. using a high-temperature fermentation broth atomization spray technology, irradiating the cut apple slices with 60 Coy rays at a dose of 4 kGy to promote carbonyl ammonia reaction, so as to make the apple slices generate burnt black;'}(5) drying: a radio frequency-pulse vacuum dehumidification plate type drying technology is adopted, vacuumizing combined with radio frequency is 30 MHz, and the radio frequency power is 5 kW pulse. Through the dehumidification plate type drying technology, the black apple slices are intermittently heated and dried, the heating temperature is 45° C., and ...

Chips formed by slicing with apple cell clean water jet scalpel and differential temperature combined with differential pressure puffing and processing technology

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 Cu 2+ as a prosthetic group, and Lactobacillus brevis and Lactobacillus plantarum are complexed with Cu 2+ , leading to rapid oxygen consumption to generate organic acid and CO 2 , 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.

APPLE ENZYME FOR EFFICIENT RECONSTRUCTION OF INTESTINAL MICROECOLOGY AND PROCESSING TECHNOLOGY

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 (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. 1. A processing method of an apple enzyme for efficient reconstruction of an intestinal microecology , comprising the following steps:(1) pretreating raw materialsremoving molded parts of post-floral fallen fruits and artificially-thinned young fruits, washing ash and soil on the surfaces of the fruits, reserving original wild yeasts of pericarp, removing cores and dicing;(2) pulpingexhausting oxygen with low-temperature liquid nitrogen, pulping, reducing browning of pulp, and reserving the activity of a majority of enzymes; controlling the low temperature at 5-10° C., wherein the dripping amount of the liquid nitrogen is 2%-3.5%;after the pulping, carrying out the enzymolysis by appropriately reducing the pressure, adding 50 mg/L-70 mg/L of pectinase and 85 mg/L-100 mg/L of cellulase, and stirring for 1-2 h at 40-45° C.;(3) detoxifying patulin{'i': 'lactobacillus', 'firstly biologically detoxifying the pulp: inoculating plant (ATCC 8014) into the pulp, adjusting the pH to 3-7 at the temperature of 20-30° C., ...

APPETIZING AND SUMMER HEAT RELIEVING TANGXIN RAW CIDER AND HIGH-EFFICIENCY DEEP PROCESSING TECHNOLOGY THEREOF

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. 1. A high-yield fermentation process of appetizing and summer heat relieving tangxin raw cider , comprising the following steps:(1) preparing raw pulp{'sup': '4', 'selecting apple fruits after flowers drop, artificially removing young fruits, getting rid of mildew parts, washing and removing surface dirts, drying, slitting, removing kernels, pulping in a ratio of water to fruit of 8:5, simultaneously adding 1.2% Vc and 0.05% NaCl to protect color and prevent browning; then culturing in a 25° C. incubator, performing expanding propagation on a skin with wild yeast for 24 hours, sticking 1 mL of fermentation broth every 2 h and diluting the fermentation broth with distilled water into 30 times of liquid, transferring the diluted fermentation broth to a 0-3° C. refrigerator for later use when the total number of yeast in each ml of fermentation liquid reaches 10order of magnitude;'}(2) detoxifying patulinbiologically detoxifying the apple pulp: inoculating plant lactic acid bacteria (ATCC 8014) into the pulp ...

METHOD FOR PROCESSING PACHYRHIZUS JUICE CONCENTRATE WITH GOOD TASTE AND STABLE COLOR VALUE

Disclosed is a method for processing 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 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. The method for processing juice concentrate provided herein is proved through experiments that, the conventional method for color protection by adding VC is not applicable for juice concentrate, without adding VC, the browning during the product processing is significantly reduced, and the color value of final samples is well controlled; therefore, the method in the invention is simple, suitable for industrial production. 1Pachyrhizus. A method for processing juice concentrate with good taste and stable color value , comprising the following steps:{'i': 'Pachyrhizus', '(1) pretreatment of raw materials: selecting undamaged mature , cleaning in magnetized water; adding 5% -15 wt % flocculent aluminum chloride, 5-15wt % hydrogen peroxide to the magnetized water, and introducing ozone and UV irradiation to a cleaning pool while cleaning;'}{'i': Pachyrhizus', 'Pachyrhizus', 'Pachyrhizus, '(2) thoroughly removing residual substances on the surface of the using a conveyor belt that can spray water: filtering the water and weighing, juicing the with a juicer, and collecting debris and crude juice in, a unified manner;'}{'i': 'Pachyrhizus', '(3) high-temperature enzymolysis: adding 0.3-6.5 time of clean water to the above debris and juice, adding 300 ml/T(raw material) high-temperature amylase, then performing ...

Dried fresh jujube slices and energy-saving process technology for differential pressure expansion drying

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.

Pre-harvest biological improver for color, fragrance, taste and quality of tangxin apples and post-harvest preservation technology

The present invention relates to a pre-harvest biological improver for color, fragrance, taste and quality of tangxin apples and a post-harvest preservation technology. By combining pH/temperature dual-sensitive intelligent microspheres and an immobilized enzyme technology, an intelligent protein signal capable of stimulating responsiveness and enzyme bioactivity is successfully formed and is applied to a soil pH value monitoring and treatment process. When the pH value is about 7, the protein signal is recognized and decomposed, thereby releasing wrapped substances to improve the soil. For the problems caused by heavy metals existing in the soil such as soil hardening, harm on plant growth, and the like, penicillium oxalicum with an adsorption function is added into the soil to reduce Cr and Pb2+ in the soil, thereby reducing the harm of the heavy metals from the source. For the problems of continuous cropping and acidification of the soil, the biomass charcoal, high-activity urease, sucrase, catalase and dimethyl disulfide are added into the soil to enhance the soil nutrition and to improve the absorption of organic matters. 1/2 FIG.1 FIG2

Apple tangxin digestion-preventing physiological regulator and precise preservation technology

The present invention relates to an apple tangxin digestion-preventing physiological regulator and a precise preservation technology. For the problems of nutrient loss, drug resistance of the fruit trees and the like caused by the application of different types of non-organic fertilizers in production, the present invention utilizes amino acids produced by bacterial strains to substitute a nitrogen fertilizer to improve the phagocytosis of cells against drug-resistance bacteria pathogens, to activate signal channels and to improve the fruit quality. The present invention adopts a composite antagonist. After a calcium antagonist in the compound antagonist is combined with receptors on passages, the flow rate of Ca2 in cells is reduced by reducing an opening probability of the passages. The present invention is specific to the correlation between a content of calcium element and a center saccharification degree of the apple. If the content of the calcium elements in fruits is lower, the apple is easier to form the water-spot saccharified center. The calcium element antagonist is added into a fruit tree to reduce the flow of calcium ions, thereby reducing the concentration of the calcium ions, and increasing the center saccharification ratio of the apple.

Apple enzyme for efficient reconstruction of intestinal microecology and processing technology

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.

变蒸发温度的控温制冷系统

本实用新型公开一种变蒸发温度的控温制冷系统，包括压缩冷凝机组、两套电磁阀、两套外平衡热力膨胀阀、蒸发器、制冷管道、分液包以及感温包，压缩机冷凝机组的制冷剂出口连接供液总管，供液总管的前端分并联为两个支路，其中一个支路依次连接有电磁阀、外平衡热力膨胀阀连接一分液包，分液包通过供液毛细管连接蒸发器一组进液端，该组蒸发器的出液端通过连接一感温包汇集到集气总管。所述控温系统在此能实现收发指令，如接收到的温度偏高信号，则开启双供液电磁阀，实现蒸发器满负荷制冷模式，如果接收到的温度信号，供液相应的关闭一路管道，使蒸发器供液实现减负载运行，只有当环境温度完全不需要实现制冷模式时，才会出现双电磁阀完全关闭。

Filtration device with combined filter tanks for refrigeration compressor

Filtration device with combined filter tanks for refrigeration compressor

A filtration device with combined filter tanks for a refrigeration compressor, including a cylindrical support and filter tanks axially connected and communicated inside the cylindrical support; the cylindrical support includes a top plate, a bottom plate, a noise reduction rubber layer and plain pull rods symmetrically arranged about the center axis of the cylindrical support; the bottom plate and the top plate are coaxially arranged at two ends of the cylindrical support; the filter tanks are axially stretched by the bottom and top plates, the bottom plate is fixedly provided with plain pull rods, a top of each plain pull rod axially penetrates and is connected to the top plate, a circumferential outer wall of the plain pull rod is clamped on a circumferential outer wall of the filter tank, the noise reduction rubber layer wraps around the plain pull rods and the filter tanks.

Filtration device with combined filter tanks for refrigeration compressor

A filtration device with combined filter tanks for a refrigeration compressor, including a cylindrical support and filter tanks axially connected and communicated inside the cylindrical support; the cylindrical support includes a top plate, a bottom plate, a noise reduction rubber layer and plain pull rods symmetrically arranged about the center axis of the cylindrical support; the bottom plate and the top plate are coaxially arranged at two ends of the cylindrical support; the filter tanks are axially stretched by the bottom and top plates, the bottom plate is fixedly provided with plain pull rods, a top of each plain pull rod axially penetrates and is connected to the top plate, a circumferential outer wall of the plain pull rod is clamped on a circumferential outer wall of the filter tank, the noise reduction rubber layer wraps around the plain pull rods and the filter tanks.

Method for preserving Ziziphus jujuba

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.