Agricultural Products Lists
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Mountain purple sweet potato
The characteristic is medium vine, the potato skin is purple and black, the taste is delicate, the food is good, the nutrition is high, and the content of selenium, an anticancer substance, is higher than that of the general sweet potato. This variety has many effects such as anti-cancer, reducing blood pressure and replenishing calcium. Strong waterlogging resistance, the end is uniform, the yield of spring potato per mu can reach about 2000 kg, summer potato can reach about 1500 kg.
2019-01-16 -
Key points of cultivation techniques of Pushu 25 Sweet Potato
The whole growth period of autumn potato Pushu 25 is 130-150 days, which is suitable for water-saving and dry land planting in autumn. ⑴ is not suitable for spring planting because the temperature is higher than 35 ℃. ⑵ was fully fertilized with organic matter. ⑶ can control leaf-eating pests such as Spodoptera litura and Spodoptera litura in time. ⑷ harvested at the right time.
2019-01-16 -
Environmental Variety selection of Mini Sweet Potato
The main contents are as follows: 1. The planting site is selected according to the environmental condition standard of pollution-free food-vegetable producing area. At the same time, the soil is required to be loose Xinkai red soil, yellow soil or sandy flood-drought rotation land, and the soil is somewhat acidic. 2. Variety selection 2.1Jinyu (formerly known as Zhejiang 1257). Bred by Zhejiang Academy of Agricultural Sciences, the skin color is pink, the meat color is pure yellow, the potato pieces are short and round, the skin is smooth, the taste is pink, sweet and waxy, the texture is delicate, no crude fiber (gluten), the flavor is strong, the drying rate is 30% Mel 32%, single.
2019-01-16 -
The professor went to the supermarket to promote a new variety of mini sweet potatoes.
At noon today, bursts of aroma came from the food area of China Resources Wanjia supermarket in Pujia New Village, which attracted many customers to stop and have a look. It turned out that more than 60 fragrant and steaming roasted sweet potatoes were freshly baked. The one who served you at the counter was a middle-aged lady with elegant temperament. While selecting sweet potatoes for everyone, she also introduced the nutritional value and cooking tips of the sweet potatoes, and everyone nodded. The lady who sells sweet potatoes is the developer of this mini sweet potato, Ji Zhixian, a professor at the Provincial Academy of Agricultural Sciences. Teach
2019-01-16 -
How to select, retain and store sweet potato seeds
First, timely harvest: the sweet potato harvest is too early, the yield is low; the harvest is too late, it is easy to be frozen, affecting the storage. Therefore, it is generally best to start harvesting when the temperature is about 18 ℃, and finish harvesting when the temperature is above 10 ℃ (that is, before the dry frost period). Second, select potato pieces: when harvesting and selecting good sweet potato varieties, you must carefully cut them to avoid trauma. In order to produce more seedlings, produce strong seedlings and reduce the cost, tuber tubers of 150g to 200g should be selected as seeds. The selected potato pieces should not be disease-free, waterlogging-free, but also have the typical characteristics of this variety. Harvest time
2019-01-16 -
Sweet potato making caramel
1, process flow: raw material selection-washing potato-starch-gelatinization-saccharification-heating concentration-finished products 2, process operation points: ① raw material selection: should choose fresh, no mildew, no pests sweet potato as raw material. Sweet potatoes used to produce caramel contain starch invert sugar in an amount that is not affected by the yield of boiled sugar. However, if the sweet potato storage time is too long, it will make the caramel color darker and the quality of the finished product will decline. Fresh sweet potato is most suitable for processing maltose.
2019-01-16 -
The technology of making yellow rice wine with sweet potato
Yellow rice wine is rich in nutrition and is an ideal condiment for low-alcohol drinks and cooking dishes. The technology of making yellow rice wine from sweet potato is introduced below. 1. 50 kilograms of fresh sweet potato, 50 grams of pepper and fennel seeds, 5 kilograms of wine koji or wheat koji, 1 water tank, one long rolling stick, and one pocket for making tofu. 2. Wash and cook the sweet potatoes, pour them into the jar after cooling, and mash them into mud with a long rolling stick. 3. Pour the pepper and fennel seeds into the pot with 22.5 kg of water, bring to a boil over high heat, and then boil over low heat for half an hour. Then crush the bend and cool it with it.
2019-01-16 -
Techniques for making Cortex moutan Peel from Sweet Potato
Fruit peel is sour, sweet and delicious, boosting appetite, is a kind of delicious food for all ages. Making moutan peel from sweet potato has the advantages of sufficient raw materials, simple method and low cost, and can be produced by ordinary families. Now the production method is introduced as follows: 1, material selection: choose a large, less gluten potato pieces, rinse with clean water. Peel, remove both ends, remove scars and impurities, and cut into pieces properly. 2. Soften: immediately pour the chopped potato into boiling water and boil for 20 minutes (depending on whether the potato is softened or not). The ratio of potato to water is 1 / 1.5.
2019-01-16 -
Monosodium glutamate from sweet potato
The chemical name of monosodium glutamate is sodium glutamate, also known as sodium glutamate. It is an advanced condiment that can not only improve cooking flavor, but also promote appetite and help digestion. Monosodium glutamate can be produced with sweet potato starch with low production cost. 1. Technological process: preparation of starch hydrolyzed sugar-fermentation-glutamic acid extraction and neutralization-concentrated crystallization-dry sieving-finished product 2. Key points of process: preparation of starch hydrolyzed sugar by ①: sweet potato starch was watered into powder with a concentration of 16 Baume degrees.
2019-01-16 -
Fudge made from sweet potato
Fudge is a kind of soft and slightly elastic candy, transparent and translucent. Fudge has a high water content; it is generally 10% to 20%. Most of the fudge are made into fruit flavor type, and some are made into milk flavor and cool flavor type, and their shapes are divided into rectangular or irregular shapes according to the molding process. 1. Technological process: mixing starch milk-pulping-boiling sugar-cooling-forming-packaging 2. Ingredients: starch 12kg, starch syrup 40kg, white sugar 50kg, lime
2019-01-16 -
Glutinous rice paper made from sweet potato
Starch film, commonly known as glutinous rice paper, is a kind of edible film made of starch as raw material. it is used as a laminated packaging material for candy and pastry in the food industry. The technological process of making glutinous rice paper is as follows: starch emulsification, sieving-paste (phospholipid emulsion)-steam heat preservation-film-making-finished product 1, starch emulsification, sieving: sweet potato starch is screened by 100 mesh and emulsified with water of 50 ~ 55 degrees Celsius, the water consumption is 2.5 times as much as that of starch, and the concentration after preparation is 15: 17 waves.
2019-01-16 -
Soluble starch from sweet potato
Soluble starch is a kind of white or light yellow powder, odorless and tasteless, insoluble in cold water, but it can become a transparent solution in hot water and does not freeze after cooling. generally, rice, corn, millet and potato starch can be used to make soluble starch, but the quality of soluble starch made from sweet potato starch is the best. The granules of sweet potato starch are thicker, and the outer film is easy to break and dry during hydrolysis. The processing process is as follows: take a certain amount of sweet potato starch through 80 mesh fine sieve, put it in a large vat, and add 8% Murray 9% hydrochloric acid.
2019-01-16 -
Alcohol made from sweet potato
Alcohol, also known as ethanol, is an important chemical raw material, which can produce a variety of organic reagents and solvents, as well as dyes, paints, medicines, spices, synthetic materials, detergents and so on. 1. Technological process: koji-making mother-cooking gelatinization-saccharification fermentation-distillation 2. Key points of technological operation: ① koji making: most of the saccharifying agents used in this process are cultured in solid medium. 5%-10% grain bran or fine rice husk was added to wheat bran as medium, and Aspergillus Niger or Aspergillus flavus was cultured as saccharifying agent.
2019-01-16 -
Fructose syrup from sweet potato
Fructose syrup is a starch sugar crystal made from hydrolysis and isomerization of plant starch. it has a unique flavor and is an important sweetener. Because it is mainly composed of fructose and glucose, it is called fructose syrup. The production of fructose syrup is not restricted by region and season, the equipment is relatively simple, and the investment cost is low. 1. Technological process: sweet potato starch-pulping-saccharification-neutralization-decolorization-filtration-resin treatment-evaporation-isomerization-decolorization-resin treatment-evaporation-finished product 2.
2019-01-16 -
The method of making Grass from Sweet Potato
Gvass was originally a traditional fermented beverage of the Soviet Union, which is nutritious, foamy, sour and sweet. It not only has the fermented flavor of wheat milk and hops, but also contains a small amount of alcohol. It is suitable for men and women of all ages. In addition to using bread or dried bread as raw materials, sweet potato starch can also be used as raw materials for the production of gavas with low cost and certain economic benefits. 1. Technological process: sugar production from powder pulp-- enzymatic hydrolysis-- fermentation-- filling-- pasteurization-- finished product 2. Key points of process operation:
2019-01-16 -
Zhong 9 you 1176, a New three-line Indica Hybrid Rice combination with good quality
Zhong 9 you 1176 is a new three-line indica hybrid rice combination of Zhong 9A and high quality and multi-resistant restorer line R1176 used in China Rice Research Institute with high quality, high yield, strong disease resistance and excellent comprehensive agronomic characters. 1. Yield: the combination participated in the "8812" joint experiment in Zhejiang Province in 2002, the average yield per mu was 481.49 kg, which was similar to that of Shanyou 63, and the yield per mu was 643.5 kg, which was 643.5 kg higher than that of the control Shanyou 63.
2019-01-16 -
Characteristics and cultivation techniques of Changyou 3, a New three-line Japonica Hybrid Rice combination with good quality, High yield and Multi-resistance
Changyou 3 (also known as Changyou 00-8) is a new three-line japonica hybrid rice combination bred by Changshu Institute of Agricultural Sciences. It was approved by the National crop Variety approval Committee in 2005 (approval number: national examination and approval Rice 2005036). The male sterile line of this variety, Wuyunjing 7 A, obtained the national variety right certificate (certificate number: CNA20010203.6) in September 2005. Changyou 3 should be used as a late japonica rice push in Jiangsu, Zhejiang, Shanghai, Anhui and Hubei areas with light incidence of rice blast and bacterial blight.
2019-01-16 -
Successful breeding of Super Japonica Hybrid Rice in Tianjin
In the golden autumn, thousands of mu of rice fields in the Ninghe original rice field are golden, and the super japonica hybrid rice planted here-high-quality Xiaozhan hybrid japonica rice field is a success. This indicates that great progress has been made in Tianjin's major scientific and technological research project "Research on New combinations of High quality and Super High yield Xiaozhan Rice" chaired by Academician Yuan Longping. According to the analysis of the number of grains per panicle by rice experts, the yield per mu is expected to reach 800 kg, which is more than 150 kg higher than that of conventional rice, and the quality has been greatly improved. According to reports, it is common to grow in North China.
2019-01-16 -
Tianjin successfully bred several new japonica hybrid rice varieties with high yield, multi-resistance and high quality
After several years of research, the Rice Research Institute of Tianjin Academy of Agricultural Sciences has successfully selected 9 new japonica hybrid rice varieties with high yield, multi-resistance and high quality. At present, six new varieties have been identified as high-quality hybrid japonica varieties, with an annual extension area of more than 1 million mu, accounting for 20% of the total area of hybrid japonica rice in the country. It is understood that the Rice Research Institute of Tianjin Academy of Agricultural Sciences innovated independently and successfully solved the worldwide problem of hybrid japonica rice breeding, and took the lead in building a hybrid japonica rice breeding technology system and seed production system in China to improve the purity of hybrids.
2019-01-16 -
Liaofu 2006, a Japonica Hybrid Rice with extra good quality
Liaofu 2006 is a new disease-resistant japonica hybrid rice combination with high quality, high yield, high efficiency and wide ecological adaptability bred by Rice cropping Institute of Liaoning Academy of Agricultural Sciences in recent years. The whole growth period in Shenyang is about 165 days, which belongs to the combination of middle and late maturity. The plant height is 120 cm and the ear length is 25 mi 30 cm. At maturity, the ear is in the shape of "grass under the leaf" and has a scattered spike type. The stem has good elasticity, thick and short basal stem nodes, strong lodging resistance, strong tillering ability and high panicle yield, with one effective panicle per 667 square meters (1 mu).
2019-01-16