阅读说明：本技术 一种水果保鲜剂制备工艺以及喷洒设备 (Preparation process and spraying equipment of fruit preservative ) 是由 曹丹 刁志洁 赵纯 姜玉坤 徐思宇 关舜尧 徐显朕 于 2021-07-05 设计创作，主要内容包括：本发明属于一种水果保鲜剂制备工艺以及喷洒设备,其制备方法为：(1)将捻子果籽提取物溶于蒸馏水中,采用1～2mol/L的氢氧化钠溶液调节捻子果籽提取物的pH值为10～11,置于温度为90～100℃下水浴搅拌30～40min后冷却至45～50℃备用,直采用超声波-微波辐照20～30min即得所述的水果保鲜剂；所述的超声波功率为200～400W、微波功率为300～500W,本发明本发明的水果保鲜剂稳定,应用于水果保鲜时,可在水果表面形成稳定的薄膜,抑制水果的呼吸,且水果保鲜剂捻子果皮提取物、无花果酿酒果渣提取物具有抗氧化和抑菌灭菌活性成分,有效预防微生物菌侵染水果,喷洒设备能够持续流水式加工,并且可循环使用保鲜剂。(The invention belongs to a preparation process and spraying equipment of a fruit preservative, and the preparation method comprises the following steps: (1) dissolving the garcinia mangostana seed extract in distilled water, adjusting the pH value of the garcinia mangostana seed extract to 10-11 by adopting 1-2 mol/L sodium hydroxide solution, placing the garcinia mangostana seed extract in water bath at the temperature of 90-100 ℃, stirring for 30-40 min, cooling to 45-50 ℃ for later use, and irradiating for 20-30 min by adopting ultrasonic waves-microwaves to obtain the fruit preservative; the ultrasonic power is 200-400W, the microwave power is 300-500W, the fruit preservative is stable, when the fruit preservative is applied to fruit preservation, a stable film can be formed on the surface of a fruit, the respiration of the fruit is inhibited, the fruit preservative twill pericarp extract and the fig brewing pomace extract have antioxidant, antibacterial and sterilization active ingredients, the fruit is effectively prevented from being infected by microorganisms, spraying equipment can continuously carry out hydraulic processing, and the preservative can be recycled.)

1. A preparation process and spraying equipment of a fruit preservative are disclosed, and the preparation method comprises the following steps: (1) dissolving the garcinia mangostana seed extract in distilled water, adjusting the pH value of the garcinia mangostana seed extract to 10-11 by adopting 1-2 mol/L sodium hydroxide solution, placing the garcinia mangostana seed extract in water bath at the temperature of 90-100 ℃, stirring for 30-40 min, and cooling to 45-50 ℃ for later use;

(2) placing the konjac polysaccharide in distilled water, placing the konjac polysaccharide on a stirrer, and adding an acetic acid solution while stirring until the konjac polysaccharide is completely dissolved; the mass concentration of the acetic acid is 1-5%;

(3) mixing the solution obtained in the step (1) and the solution obtained in the step (2), adding myristyl alcohol, a garcinia cambogia peel extract and a fig brewing pomace extract, mixing, and performing ultrasonic-microwave irradiation for 20-30 min to obtain the fruit preservative; the ultrasonic power is 200-400W, and the microwave power is 300-500W;

the fig wine brewing pomace extract is extracted by the following method: performing microwave drying on the fig wine brewing pomace obtained by filtering in the fig wine brewing process, and extracting by supercritical CO2 to obtain the fig wine brewing pomace; the supercritical CO2 extraction conditions are as follows: extracting by using a mixed solution of ethanol and acetone as an entrainer under a supercritical state, wherein the flow rate of CO2 is 20-30L/min, the extraction pressure is 30-35 MPa, the extraction temperature is 32-42 ℃, the resolution temperature is 35-45 ℃, and the extraction time is 1-3 h; and in the separation tank, performing reduced pressure separation and extraction on the extract, wherein the pressure of the separation tank is 20-25 MPa, the temperature is 25-55 ℃, and separating to obtain the fig wine brewing pomace extract.

The fig brewing pomace is obtained by processing the following steps: (1) pretreatment of figs: cleaning fructus fici, peeling, and mashing to obtain fruit pulp; (2) blending: adjusting the content of soluble solid matters in the pulp to be 20-30% by adopting plant polysaccharide; (3) fermentation: adding wine-making yeast into the prepared fig fruit pulp, and fermenting to obtain fig fruit wine; (4) and (3) filtering: filtering the fig fruit wine to obtain clear fig fruit wine and fig wine brewing pomace.

Wherein, the content of the protein in the garcinia mangostana seed extract is not less than 90mg/100 g.

Wherein, the garcinia mangostana fruit seed extract is obtained by the following extraction method: (1) degreasing treatment: crushing the garcinia mangostana seeds, adding petroleum ether, stirring for 1-2 h, standing for precipitation, and separating the precipitate from the petroleum ether;

(2) protein extraction: placing the degreased twisted nut seeds in an alkali solution with the pH value of 9.5-11, treating for 30-60 min at 40-50 ℃ by adopting ultrasonic waves, and centrifuging for 20-30 min at the rotating speed of 3000-4000 r/min to obtain supernatant; adjusting the pH value of the supernatant to 4.5 by using 2mol/L HCl solution, centrifuging for 20-30 min at the rotating speed of 3000-4000 r/min, taking out a precipitate, dissolving the precipitate in distilled water, adjusting the pH value to 9.5-11 by using 2mol/L NaOH solution, dialyzing by using a dialysis bag to remove salt, and freeze-drying at-15-20 ℃ to obtain the garcinia mangostana seed extract; the power of the ultrasonic wave is 500-800W; the material-liquid ratio of the garcinia mangostana seeds to the alkali solution is 1 Kg: 10-20L; the pore size of the dialysis bag is 3500-4000 Da.

Wherein the garcinia mangostana pericarp extract is obtained by the following extraction method: drying the garcinia mangostana peels, crushing, sieving with a 200-mesh sieve, and then placing the garcinia mangostana peels in a supercritical CO2 extraction kettle to extract for 10-30 min by using an ethanol solution with the mass concentration of 20% as an entrainer to obtain the garcinia mangostana peel extract; the supercritical CO2 extraction conditions are as follows: the extraction temperature is 20 ℃, the extraction pressure is 35Mpa, and the flow rate of CO2 is 22L/min; the mass ratio of the ethanol solution to the garcinia cambogia peel is 10-15: 100.

The anthocyanin content in the garcinia mangostana pericarp extract is not lower than 58mg/100 g.

In the extraction process of the fig wine brewing pomace extract, the mass ratio of ethanol to acetone is 1-3: 5, and the fruit preservative is characterized by being prepared from the following raw materials in parts by mass: 11-23 parts of garcinia mangostana seed extract, 20-30 parts of konjac polysaccharide, 5-10 parts of myristyl alcohol, 25-39 parts of garcinia mangostana peel extract and 24-40 parts of fig wine brewing pomace extract.

2. The preparation process and spraying equipment of the fruit preservative according to claim 1, further comprising: the device comprises side plates (1), a bottom box (2), a conveyor belt (3), a water pump (4), a long hole (5), an oil cylinder (6), a transverse pipe (7), a connecting pipe (8) and a spraying structure;

conveyer belt (3) with under casing (2) all sets up between curb plate (1), water pump (4) set up curb plate (1) side surface, slot hole (5) are opened curb plate (1) side surface, hydro-cylinder (6) set up curb plate (1) side surface, violently pipe (7) are passed slot hole (5) are connected hydro-cylinder (6) output, connecting pipe (8) are connected under casing (2), water pump (4) and violently manage between (7).

3. The preparation process and the spraying equipment of the fruit preservative according to claim 2, wherein the spraying structure mainly comprises: the device comprises a movable hole (9), a movable frame (10), a bottom plate (11), a movable wheel (12), a circular cavity (13), a side hole (14), a first vertical pipe (15), a sleeve (16), a limiting block (17), a hose (18), a baffle (19), a second vertical pipe (20) and a nozzle (21);

the utility model discloses a novel electric heating pipe, including horizontal pipe (7), activity hole (9), bottom plate (11) set up remove under frame (10) terminal surface, it sets up to remove wheel (12) bottom plate (11) side surface, remove frame (10) through remove wheel (12) and place on conveyer belt (3), circle chamber (13) are opened remove frame (10) up end, side opening (14) are opened the inboard surface in circle chamber (13), first vertical pipe (15) cartridge is in circle chamber (13) and the upper end passes activity hole (9), sleeve pipe (16) set up remove frame (10) upper end and suit on first vertical pipe (15), stopper (17) set up the pipe side surface just is located horizontal pipe (7) upper end, hose (18) are connected first vertical pipe (15) with between horizontal pipe (7), the baffle (19) is arranged on the upper end face of the moving frame (10), the second vertical pipe (20) is arranged on the lower end face of the transverse pipe (7), and the nozzles (21) are respectively arranged on the lower end of the first vertical pipe (15) and the lower end of the second vertical pipe (20).

4. The preparation process and the spraying equipment of the fruit preservative according to claim 3, wherein the cross section of the movable rack (10) is of a triangular structure.

5. The fruit preservative preparation process and spraying equipment according to claim 3, wherein the first vertical pipe (15) and the second vertical pipe (20) are provided with electromagnetic valves (22).

Technical Field

The invention belongs to the technical field of fruit preservation, and particularly relates to a preparation process and spraying equipment of a fruit preservative.

Background

The common preparation method of fig fruit wine comprises selecting fresh and mature fig, cleaning, cutting fruit base, and slightly mashing; pouring into a wine container, adding Chinese liquor and honey, stirring, and sealing and soaking for about 1 month; after the package is unsealed, filtering to remove residues, and the product can be eaten. The fig fruit wine in the prior art is required to be filtered after being brewed, and the filtered fig residues usually have higher nutritive value and utilization value, and can cause resource waste after being directly discarded.

In the prior art, many plant extracts have been used for fruit preservation, for example, garlic extract, perilla leaf extract, forsythia extract and other plants have strong antibacterial components, and the main methods for applying the plant extracts to fruit preservation generally include: directly soaking the fruits in a solution containing the plant extract or spraying the plant extract solution on the surfaces of the fruits to play a role in bacteriostasis and preservation. The methods have fresh-keeping effect due to volatile active ingredients in the plant extract.

Disclosure of Invention

In order to achieve the purpose, the invention adopts the technical scheme that the invention provides a preparation process and spraying equipment of a fruit preservative, and the preparation method comprises the following steps: (1) dissolving the garcinia mangostana seed extract in distilled water, adjusting the pH value of the garcinia mangostana seed extract to 10-11 by adopting 1-2 mol/L sodium hydroxide solution, placing the garcinia mangostana seed extract in water bath at the temperature of 90-100 ℃, stirring for 30-40 min, and cooling to 45-50 ℃ for later use;

(2) placing the konjac polysaccharide in distilled water, placing the konjac polysaccharide on a stirrer, and adding an acetic acid solution while stirring until the konjac polysaccharide is completely dissolved; the mass concentration of the acetic acid is 1-5%;

(3) mixing the solution obtained in the step (1) and the solution obtained in the step (2), adding myristyl alcohol, a garcinia cambogia peel extract and a fig brewing pomace extract, mixing, and performing ultrasonic-microwave irradiation for 20-30 min to obtain the fruit preservative; the ultrasonic power is 200-400W, and the microwave power is 300-500W;

the fig wine brewing pomace extract is extracted by the following method: performing microwave drying on the fig wine brewing pomace obtained by filtering in the fig wine brewing process, and extracting by supercritical CO2 to obtain the fig wine brewing pomace; the supercritical CO2 extraction conditions are as follows: extracting by using a mixed solution of ethanol and acetone as an entrainer under a supercritical state, wherein the flow rate of CO2 is 20-30L/min, the extraction pressure is 30-35 MPa, the extraction temperature is 32-42 ℃, the resolution temperature is 35-45 ℃, and the extraction time is 1-3 h; and in the separation tank, performing reduced pressure separation and extraction on the extract, wherein the pressure of the separation tank is 20-25 MPa, the temperature is 25-55 ℃, and separating to obtain the fig wine brewing pomace extract.

The fig brewing pomace is obtained by processing the following steps: (1) pretreatment of figs: cleaning fructus fici, peeling, and mashing to obtain fruit pulp; (2) blending: adjusting the content of soluble solid matters in the pulp to be 20-30% by adopting plant polysaccharide; (3) fermentation: adding wine-making yeast into the prepared fig fruit pulp, and fermenting to obtain fig fruit wine; (4) and (3) filtering: filtering the fig fruit wine to obtain clear fig fruit wine and fig wine brewing pomace.

Wherein, the content of the protein in the garcinia mangostana seed extract is not less than 90mg/100 g.

Wherein, the garcinia mangostana fruit seed extract is obtained by the following extraction method: (1) degreasing treatment: crushing the garcinia mangostana seeds, adding petroleum ether, stirring for 1-2 h, standing for precipitation, and separating the precipitate from the petroleum ether;

(2) protein extraction: placing the degreased twisted nut seeds in an alkali solution with the pH value of 9.5-11, treating for 30-60 min at 40-50 ℃ by adopting ultrasonic waves, and centrifuging for 20-30 min at the rotating speed of 3000-4000 r/min to obtain supernatant; adjusting the pH value of the supernatant to 4.5 by using 2mol/L HCl solution, centrifuging for 20-30 min at the rotating speed of 3000-4000 r/min, taking out a precipitate, dissolving the precipitate in distilled water, adjusting the pH value to 9.5-11 by using 2mol/L NaOH solution, dialyzing by using a dialysis bag to remove salt, and freeze-drying at-15-20 ℃ to obtain the garcinia mangostana seed extract; the power of the ultrasonic wave is 500-800W; the material-liquid ratio of the garcinia mangostana seeds to the alkali solution is 1 Kg: 10-20L; the pore size of the dialysis bag is 3500-4000 Da.

Wherein the garcinia mangostana pericarp extract is obtained by the following extraction method: drying the garcinia mangostana peels, crushing, sieving with a 200-mesh sieve, and then placing the garcinia mangostana peels in a supercritical CO2 extraction kettle to extract for 10-30 min by using an ethanol solution with the mass concentration of 20% as an entrainer to obtain the garcinia mangostana peel extract; the supercritical CO2 extraction conditions are as follows: the extraction temperature is 20 ℃, the extraction pressure is 35Mpa, and the flow rate of CO2 is 22L/min; the mass ratio of the ethanol solution to the garcinia cambogia peel is 10-15: 100.

The anthocyanin content in the garcinia mangostana pericarp extract is not lower than 58mg/100 g.

In the extraction process of the fig wine brewing pomace extract, the mass ratio of ethanol to acetone is 1-3: 5, and the fruit preservative is characterized by being prepared from the following raw materials in parts by mass: 11-23 parts of garcinia mangostana seed extract, 20-30 parts of konjac polysaccharide, 5-10 parts of myristyl alcohol, 25-39 parts of garcinia mangostana peel extract and 24-40 parts of fig wine brewing pomace extract.

Further, the method also comprises the following steps: the device comprises side plates, a bottom box, a conveyor belt, a water pump, a long hole, an oil cylinder, a transverse pipe, a connecting pipe and a spraying structure;

the conveyer belt with the under casing all sets up between the curb plate, the water pump sets up the curb plate side surface, the slot hole is opened the curb plate side surface, the hydro-cylinder sets up the curb plate side surface, violently the pipe passes the slot hole is connected the hydro-cylinder output, the connecting pipe is connected the under casing the water pump with violently between the pipe.

Furthermore, the spraying structure mainly comprises: the device comprises a movable hole, a movable frame, a bottom plate, a movable wheel, a circular cavity, a side hole, a first vertical pipe, a sleeve, a limiting block, a hose, a baffle, a second vertical pipe and a nozzle;

the activity hole is opened violently manage the upper surface, the bottom plate sets up remove under the frame terminal surface, it sets up to remove the wheel the bottom plate side surface, it passes through to remove the frame remove the wheel and place on the conveyer belt, the circle chamber is opened remove the frame up end, the side opening is opened the side opening is in the side surface in the circle chamber, first vertical pipe cartridge is in circle intracavity and upper end are passed the activity hole, the sleeve pipe sets up remove frame upper end and suit and be in on the first vertical pipe, the stopper sets up the pipe side surface just is located violently manage the upper end, hose connection is in first vertical pipe with between the violently pipe, the baffle sets up remove the frame up end, the vertical pipe setting of second is in violently manage terminal surface down, the nozzle is respectively violently managed

The first vertical pipe and the second vertical pipe are arranged at the lower end of the first vertical pipe and the lower end of the second vertical pipe.

Furthermore, the cross section of the movable frame is in a triangular structure.

Furthermore, electromagnetic valves are arranged on the first vertical pipe and the second vertical pipe.

Compared with the prior art, the fruit preservative is stable, when the fruit preservative is applied to fruit preservation, a stable film can be formed on the surface of the fruit, the respiration of the fruit is inhibited, the fruit preservative twill pericarp extract and the fig brewing pomace extract have antioxidant, antibacterial and sterilization active ingredients, the fruit is effectively prevented from being infected by microorganisms, spraying equipment can continuously carry out water-flowing processing, and the preservative can be recycled.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments are briefly introduced below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive labor.

FIG. 1 is a schematic structural diagram of a fruit preservative preparation process and a spraying apparatus provided in this embodiment;

FIG. 2 is a partial enlarged view of a fruit preservative preparation process and a spraying device provided in this embodiment;

FIG. 3 is a partial enlarged view of a preparation process and a spraying device of the fruit preservative provided by the embodiment;

in the above figures, 1, side plate; 2. a bottom box; 3. a conveyor belt; 4. a water pump; 5. a long hole; 6. an oil cylinder; 7. a transverse tube; 8. a connecting pipe; 9. a movable hole; 10. a movable frame; 11. a base plate; 12. a moving wheel; 13. a circular cavity; 14. a side hole; 15. a first vertical pipe; 16. a sleeve; 17. a limiting block; 18. a hose; 19. a baffle plate; 20. a second vertical pipe; 21. a nozzle; 22. an electromagnetic valve.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, the present invention will be further described with reference to the accompanying drawings and examples. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and thus the present invention is not limited to the specific embodiments of the present disclosure.

The preparation method of the scheme is as follows: (1) dissolving the garcinia mangostana seed extract in distilled water, adjusting the pH value of the garcinia mangostana seed extract to 10-11 by adopting 1-2 mol/L sodium hydroxide solution, placing the garcinia mangostana seed extract in water bath at the temperature of 90-100 ℃, stirring for 30-40 min, and cooling to 45-50 ℃ for later use;

(2) placing the konjac polysaccharide in distilled water, placing the konjac polysaccharide on a stirrer, and adding an acetic acid solution while stirring until the konjac polysaccharide is completely dissolved; the mass concentration of the acetic acid is 1-5%;

(3) mixing the solution obtained in the step (1) and the solution obtained in the step (2), adding myristyl alcohol, a garcinia cambogia peel extract and a fig brewing pomace extract, mixing, and performing ultrasonic-microwave irradiation for 20-30 min to obtain the fruit preservative; the ultrasonic power is 200-400W, and the microwave power is 300-500W;

the fig wine brewing pomace extract is extracted by the following method: performing microwave drying on the fig wine brewing pomace obtained by filtering in the fig wine brewing process, and extracting by supercritical CO2 to obtain the fig wine brewing pomace; the supercritical CO2 extraction conditions are as follows: extracting by using a mixed solution of ethanol and acetone as an entrainer under a supercritical state, wherein the flow rate of CO2 is 20-30L/min, the extraction pressure is 30-35 MPa, the extraction temperature is 32-42 ℃, the resolution temperature is 35-45 ℃, and the extraction time is 1-3 h; in the separation tank, the extract is subjected to reduced pressure separation and extraction, the pressure of the separation tank is 20-25 MPa, the temperature is 25-55 ℃, and the fig wine brewing pomace extract is obtained through separation;

the fig brewing pomace is obtained by processing the following steps: (1) pretreatment of figs: cleaning fructus fici, peeling, and mashing to obtain fruit pulp; (2) blending: adjusting the content of soluble solid matters in the pulp to be 20-30% by adopting plant polysaccharide; (3) fermentation: adding wine-making yeast into the prepared fig fruit pulp, and fermenting to obtain fig fruit wine; (4) and (3) filtering: filtering the fig fruit wine to obtain clear fig fruit wine and fig wine brewing pomace;

wherein the extract of the seeds of the Elder is

The content of the protein in the garcinia mangostana seeds is not less than 90mg/100 g;

wherein, the garcinia mangostana fruit seed extract is obtained by the following extraction method: (1) degreasing treatment: crushing the garcinia mangostana seeds, adding petroleum ether, stirring for 1-2 h, standing for precipitation, and separating the precipitate from the petroleum ether;

(2) protein extraction: placing the degreased twisted nut seeds in an alkali solution with the pH value of 9.5-11, treating for 30-60 min at 40-50 ℃ by adopting ultrasonic waves, and centrifuging for 20-30 min at the rotating speed of 3000-4000 r/min to obtain supernatant; adjusting the pH value of the supernatant to 4.5 by using 2mol/L HCl solution, centrifuging for 20-30 min at the rotating speed of 3000-4000 r/min, taking out a precipitate, dissolving the precipitate in distilled water, adjusting the pH value to 9.5-11 by using 2mol/L NaOH solution, dialyzing by using a dialysis bag to remove salt, and freeze-drying at-15-20 ℃ to obtain the garcinia mangostana seed extract; the power of the ultrasonic wave is 500-800W; the material-liquid ratio of the garcinia mangostana seeds to the alkali solution is 1 Kg: 10-20L; the pore size of the dialysis bag is 3500-4000 Da;

wherein the garcinia mangostana pericarp extract is obtained by the following extraction method: drying the garcinia mangostana peels, crushing, sieving with a 200-mesh sieve, and then placing the garcinia mangostana peels in a supercritical CO2 extraction kettle to extract for 10-30 min by using an ethanol solution with the mass concentration of 20% as an entrainer to obtain the garcinia mangostana peel extract; the supercritical CO2 extraction conditions are as follows: the extraction temperature is 20 ℃, the extraction pressure is 35Mpa, and the flow rate of CO2 is 22L/min; the mass ratio of the ethanol solution to the garcinia cambogia peel is 10-15: 100.

The anthocyanin content in the garcinia mangostana pericarp extract is not lower than 58mg/100 g;

in the extraction process of the fig wine brewing pomace extract, the mass ratio of ethanol to acetone is 1-3: 5, and the fruit preservative is characterized by being prepared from the following raw materials in parts by mass: 11-23 parts of a garcinia seed extract, 20-30 parts of konjac polysaccharide, 5-10 parts of myristyl alcohol, 25-39 parts of a garcinia peel extract and 24-40 parts of a fig brewing pomace extract;

further comprising: the device comprises a side plate 1, a bottom box 2, a conveyor belt 3, a water pump 4, a long hole 5, an oil cylinder 6, a transverse pipe 7, a connecting pipe 8 and a spraying structure;

the conveyor belt 3 and the bottom box 2 are arranged between the side plates 1, the water pump 4 is arranged on the side surface of each side plate 1, the long hole 5 is formed in the side surface of each side plate 1, the oil cylinder 6 is arranged on the side surface of each side plate 1, the transverse pipe 7 penetrates through the long hole 5 to be connected to the output end of the oil cylinder 6, and the connecting pipe 8 is connected among the bottom box 2, the water pump 4 and the transverse pipe 7;

the spraying structure mainly comprises: the device comprises a movable hole 9, a movable frame 10, a bottom plate 11, a movable wheel 12, a circular cavity 13, a side hole 14, a first vertical pipe 15, a sleeve 16, a limiting block 17, a hose 18, a baffle plate 19, a second vertical pipe 20 and a nozzle 21;

the movable hole 9 is arranged on the upper surface of the transverse pipe 7, the bottom plate 11 is arranged on the lower end surface of the movable frame 10, the movable wheel 12 is arranged on the side surface of the bottom plate 11, the movable frame 10 is placed on the conveyor belt 3 through the movable wheel 12, the circular cavity 13 is arranged on the upper end surface of the movable frame 10, the side hole 14 is arranged on the inner side surface of the circular cavity 13, the first vertical pipe 15 is inserted into the circular cavity 13, the upper end of the first vertical pipe passes through the movable hole 9, the sleeve 16 is arranged on the upper end of the movable frame 10 and sleeved on the first vertical pipe 15, the limit block 17 is arranged on the side surface of the circular pipe and positioned on the upper end of the transverse pipe 7, the hose 18 is connected between the first vertical pipe 15 and the transverse pipe 7, the baffle 19 is arranged on the upper end surface of the movable frame 10, the second vertical pipe 20 is arranged on the lower end surface of the transverse pipe 7, the nozzles 21 are respectively arranged at the lower ends of the first vertical pipe 15 and the second vertical pipe 20;

the cross section of the moving frame 10 is a triangular structure, and the first vertical pipe 15 and the second vertical pipe 20 are both provided with electromagnetic valves 22.

When in specific use: put fruit classification on conveyer belt 3, the whole length that removes frame 10 is the same with 3 length of conveyer belt, when conveyer belt 3 moves, the pulley that removes frame 10 lower extreme is along with rotating, continuously keep the position, put into the under casing 2 with the antistaling agent that has modulated, then take out through water pump 4 and inject into first vertical pipe 15 and the vertical pipe 20 of second through connecting pipe 8 in, and spout through nozzle 21, the fruit that will carry through conveyer belt 3 sprays, the height of the vertical pipe 20 of second can be adjusted through hydro-cylinder 6 is flexible.

The above description is only for the preferred embodiment of the present invention, and not intended to limit the present invention in other forms, and any person skilled in the art may apply the above-mentioned technical disclosure to the equivalent embodiments changed or modified into equivalent variations, but not depart from the technical disclosure of the present invention

Indeed, any simple modifications, equivalent variations and modifications of the above embodiments may still fall within the scope of the technical solution of the present invention.