CN104542961A - Method for preserving fresh walnut kernels - Google Patents
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- 235000020234 walnut Nutrition 0.000 title claims abstract description 94
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 83
- 238000000034 method Methods 0.000 title claims abstract description 19
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 82
- 229940121375 antifungal agent Drugs 0.000 claims abstract description 14
- 239000003429 antifungal agent Substances 0.000 claims abstract description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 13
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 239000002131 composite material Substances 0.000 claims abstract description 8
- 229920001661 Chitosan Polymers 0.000 claims abstract description 7
- 108010039918 Polylysine Proteins 0.000 claims abstract description 7
- 235000010298 natamycin Nutrition 0.000 claims abstract description 7
- 239000004311 natamycin Substances 0.000 claims abstract description 7
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 claims abstract description 7
- 229960003255 natamycin Drugs 0.000 claims abstract description 7
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 241000758791 Juglandaceae Species 0.000 claims description 11
- 238000007605 air drying Methods 0.000 claims description 2
- 230000000855 fungicidal effect Effects 0.000 claims 1
- 239000000417 fungicide Substances 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 8
- 230000001629 suppression Effects 0.000 abstract description 7
- 230000001953 sensory effect Effects 0.000 abstract description 6
- 238000004321 preservation Methods 0.000 abstract description 5
- 239000007788 liquid Substances 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 230000033228 biological regulation Effects 0.000 abstract description 2
- 230000035784 germination Effects 0.000 description 7
- 150000001875 compounds Chemical class 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 230000000844 anti-bacterial effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000002950 deficient Effects 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
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- 235000019634 flavors Nutrition 0.000 description 3
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- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
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Abstract
本发明公开了一种保鲜鲜食核桃仁的方法，而提供一种提高鲜核桃仁的贮藏品质，延长鲜核桃仁的保鲜期的方法。将鲜核桃仁浸泡于复合生物防霉剂溶液中，浸泡的同时，在室温下超高压处理；之后，破除高压，滤去浸泡液；所述复合生物防霉剂按照质量分数的组成为：ε-聚赖氨酸0.075％-0.1％，纳他霉素0.1-0.3％，壳聚糖1.0-1.5％，余量为质量百分比浓度为0.5％-1.5％的氯化钠溶液；将鲜核桃仁自然风干，于4℃±0.5℃的条件下预冷24小时；装入厚度PE保鲜袋中，扎紧袋口，把装有鲜核桃仁的保鲜袋于-1.5±0.5℃贮藏。该方法集温度调控、生物防霉与超高压抑芽处理于一体，使鲜核桃仁的贮藏保鲜期达到210-240天，有效地保持了鲜核桃仁的感官及理化品质。The invention discloses a method for keeping fresh and edible walnut kernels, and provides a method for improving the storage quality of fresh walnut kernels and prolonging the preservation period of fresh walnut kernels. Soak fresh walnut kernels in the composite biological antifungal agent solution, and at the same time of soaking, treat it under ultra-high pressure at room temperature; after that, break the high pressure and filter out the soaking liquid; the composition of the composite biological antifungal agent according to the mass fraction is: ε -polylysine 0.075%-0.1%, natamycin 0.1-0.3%, chitosan 1.0-1.5%, and the balance is a sodium chloride solution with a mass percentage concentration of 0.5%-1.5%; the fresh walnut kernel Air-dry naturally, and pre-cool at 4°C±0.5°C for 24 hours; put it into a thick PE fresh-keeping bag, tie the bag tightly, and store the fresh-keeping bag with fresh walnut kernels at -1.5±0.5°C. The method integrates temperature regulation, biological anti-mildew and ultra-high pressure bud suppression treatment, so that the storage period of fresh walnut kernels reaches 210-240 days, and the sensory and physical and chemical qualities of fresh walnut kernels are effectively maintained.
Description
技术领域technical field
本发明涉及食品保鲜技术领域，更具体的说，是涉及一种保鲜鲜食核桃仁的方法。The invention relates to the technical field of food preservation, in particular to a method for preserving fresh edible walnut kernels.
背景技术Background technique
鲜核桃仁因含丰富的营养物质，如蛋白质、维生素、矿物质等，以及其清新独特的风味和口感，加之食用方法多样，如既可制成核桃乳、也可烹调入菜，且与干核桃仁相比，其脂肪含量大大降低，适应现代消费者摄取低脂肪食品的要求，故其具有良好的食用价值及市场前景。Fresh walnut kernels are rich in nutrients, such as protein, vitamins, minerals, etc., as well as their fresh and unique flavor and taste. In addition, they can be eaten in a variety of ways, such as making walnut milk or cooking them. Compared with walnut kernels, its fat content is greatly reduced, which meets the requirements of modern consumers for low-fat food intake, so it has good edible value and market prospects.
然而，由于鲜核桃仁富含营养物质且含水量高(平均达35％左右)，在贮藏过程中极易发生霉烂、发芽与干缩等现象，使其商品价值及食用价值受到严重影响，成为鲜核桃仁保鲜中亟待解决的难题。However, because fresh walnut kernels are rich in nutrients and have a high water content (about 35% on average), they are prone to mildew, germination and shrinkage during storage, which seriously affects their commodity value and edible value. A difficult problem to be solved urgently in the preservation of fresh walnut kernels.
鲜核桃仁霉烂是由微生物浸染造成，通常的解决办法是利用防霉剂予以控制；鲜核桃仁发芽是种子在一定的内外因环境条件下的萌发，常用的解决方法是辐照与化学处理；干缩则由水分的蒸发所致。要安全、高效地解决鲜核桃仁贮藏中的霉烂、发芽与干缩等问题，需要采取综合措施，如控制贮藏温度与贮藏环境气体浓度、防霉与抑制发芽等。就贮藏温度而言，如果温度过高，鲜核桃仁会快速霉烂，而贮藏温度过低，则因其含水量高，易导致细胞中形成微小冰晶，当核桃仁升温食用时影响其风味和口感；在防霉方面，当前人们更趋向使用绿色、高效的防霉剂；鲜核桃仁用化学抑芽剂或辐照处理均可能存在残留剂量问题，影响食用安全。Mildew of fresh walnut kernels is caused by microbial contamination, and the usual solution is to use antifungal agents to control them; germination of fresh walnut kernels is the germination of seeds under certain internal and external environmental conditions, and the common solutions are irradiation and chemical treatment; Shrinkage is caused by evaporation of water. To safely and efficiently solve the problems of mildew, germination and shrinkage in the storage of fresh walnut kernels, comprehensive measures need to be taken, such as controlling storage temperature and storage ambient gas concentration, preventing mildew and inhibiting germination. As far as the storage temperature is concerned, if the temperature is too high, fresh walnut kernels will rot quickly, while the storage temperature is too low, because of the high water content, it is easy to cause tiny ice crystals to form in the cells, which will affect the flavor and taste of the walnut kernels when they are heated and eaten ; In terms of anti-mold, people are currently more inclined to use green and efficient anti-mold agents; fresh walnut kernels may have residual dose problems when treated with chemical germ inhibitors or irradiation, which will affect food safety.
目前，保鲜鲜核桃仁都是采用单一的处理方法，难以实现长期保鲜的需求。At present, fresh-keeping walnut kernels all adopt a single processing method, which is difficult to meet the demand for long-term fresh-keeping.
发明内容Contents of the invention
本发明的目的是针对现有技术中存在的技术缺陷，而提供一种将冰温贮藏技术与生物防霉处理及超高压抑芽处理相结合，提高鲜核桃仁的贮藏品质，延长鲜核桃仁的保鲜期的方法。The purpose of the present invention is to aim at the technical defects existing in the prior art, and provide a kind of ice-temperature storage technology combined with biological anti-mildew treatment and ultra-high pressure bud suppression treatment, improve the storage quality of fresh walnut kernels, and prolong the storage time of fresh walnut kernels. The method of shelf life.
为实现本发明的目的所采用的技术方案是：The technical scheme adopted for realizing the purpose of the present invention is:
一种保鲜鲜食核桃仁的方法，包括下述步骤：A method for keeping fresh and eating walnut kernels, comprising the steps of:
(1)将八成熟的鲜核桃采摘后剥皮，得到鲜核桃仁；(1) peeling eight mature fresh walnuts after picking to obtain fresh walnut kernels;
(2)将鲜核桃仁浸泡于复合生物防霉剂溶液中，浸泡的同时，在室温下超高压处理，保压处理10-15分钟；之后，破除高压，滤去浸泡液；所述复合生物防霉剂按照质量分数的组成为：ε-聚赖氨酸0.075％-0.1％，纳他霉素0.1-0.3％，壳聚糖1.0-1.5％，余量的是质量百分比浓度为0.5％-1.5％的氯化钠溶液；(2) Soak fresh walnut kernels in the compound biological antifungal agent solution, while soaking, at room temperature, ultra-high pressure treatment, pressure-holding treatment for 10-15 minutes; after that, break the high pressure, filter the soaking solution; the compound biological The composition of the antifungal agent according to the mass fraction is: ε-polylysine 0.075%-0.1%, natamycin 0.1-0.3%, chitosan 1.0-1.5%, and the rest is the mass percentage concentration of 0.5%- 1.5% sodium chloride solution;
(3)将步骤(2)处理后的鲜核桃仁自然风干，之后，于4℃±0.5℃的条件下预冷24小时；(3) Naturally air-dry the fresh walnut kernels treated in step (2), and then pre-cool them for 24 hours at 4°C±0.5°C;
(4)将步骤(3)预冷后的鲜核桃仁装入厚度为0.05mm的PE保鲜袋中，扎紧袋口，把装有鲜核桃仁的保鲜袋于-1.5±0.5℃贮藏。(4) Put the pre-cooled fresh walnut kernels in step (3) into a PE fresh-keeping bag with a thickness of 0.05mm, tie the mouth of the bag tightly, and store the fresh-keeping bags containing fresh walnut kernels at -1.5±0.5°C.
所述高压处理的压力为100MPa-200MPa。The pressure of the high pressure treatment is 100MPa-200MPa.
所述保鲜袋的尺寸为300mmx400mm，装袋量为5kg/袋。The size of the fresh-keeping bag is 300mmx400mm, and the bagging capacity is 5kg/bag.
步骤(3)中鲜核桃仁自然风干的时间为24小时。The natural air-drying time of fresh walnut kernels in step (3) is 24 hours.
与现有技术相比，本发明的有益效果是：Compared with prior art, the beneficial effect of the present invention is:
1、本发明的保鲜鲜食核桃仁的方法集成了温度(冰温)调控、生物防霉与超高压抑芽处理等先进技术，通过对各个处理手段的合理结合，能够最大限度地降低鲜食核桃仁新陈代谢速率，并有效抑制各类微生物的生长和核桃仁的发芽，延长了贮藏时间，有效地保持了鲜核桃仁的感官及理化品质，显著提高了核桃仁的贮藏品质，使鲜核桃仁的贮藏保鲜期达到210-240天。1. The method for fresh-keeping and fresh-eating walnut kernels of the present invention integrates advanced technologies such as temperature (ice temperature) regulation, biological anti-mildew and ultra-high pressure bud suppression treatment, and can reduce the consumption of fresh-eating walnut kernels to the greatest extent by rationally combining various processing methods. The metabolism rate of walnut kernels can effectively inhibit the growth of various microorganisms and the germination of walnut kernels, prolong the storage time, effectively maintain the sensory and physical and chemical qualities of fresh walnut kernels, significantly improve the storage quality of walnut kernels, and make fresh walnut kernels The storage and preservation period reaches 210-240 days.
2、本发明的保鲜鲜食核桃仁的方法所用防霉剂为复合生物防霉剂，其中，ε-聚赖氨酸是一种天然生物类食品防腐剂，它不仅抑菌谱广、抗菌性强，而且稳定性好、水溶性强、安全性高、不影响食品风味；纳他霉素属天然、广谱、高效安全的真菌抑制剂，常用于食品的表面防腐；壳聚糖兼有抗菌作用和成膜性，对鲜核桃仁的氧化褐变有较好的保护作用；食盐对防止鲜核桃仁贮藏过程中的异味可起到去除作用，对其色泽保护亦具有一定作用。通过各个组分的合理配比，安全、高效地解决了鲜核桃仁贮藏中的霉烂问题，延长了贮藏时间。2. The antifungal agent used in the method of fresh-keeping and eating walnut kernels of the present invention is a composite biological antifungal agent, wherein, ε-polylysine is a kind of natural biological food preservative, which not only has a wide antibacterial spectrum, but also has antibacterial properties. Strong, and good stability, strong water solubility, high safety, does not affect food flavor; natamycin is a natural, broad-spectrum, efficient and safe fungal inhibitor, commonly used in food surface anticorrosion; chitosan also has antibacterial It has a good protective effect on the oxidative browning of fresh walnut kernels; table salt can remove the peculiar smell in the storage process of fresh walnut kernels, and also has a certain effect on the color protection of fresh walnut kernels. Through the reasonable proportioning of each component, the problem of mildew and rot in the storage of fresh walnut kernels is solved safely and efficiently, and the storage time is prolonged.
3、本发明的保鲜鲜食核桃仁的方法将鲜食核桃仁料置于100MPa-200MPa超高压力下进行处理，有效的抑制了鲜食核桃仁的发芽，并能够保持其原有营养成分，食品口感好、色泽鲜艳，同时，也起到一定杀菌作用。3. The method for fresh-keeping and fresh-eating walnut kernels of the present invention places the fresh-eating walnut kernels under 100MPa-200MPa ultra-high pressure for processing, which effectively suppresses the germination of fresh-eating walnut kernels, and can maintain its original nutritional components, The food has good taste and bright color, and at the same time, it also has a certain bactericidal effect.
具体实施方式Detailed ways
以下结合具体实施例对本发明作进一步详细说明。The present invention will be described in further detail below in conjunction with specific examples.
实施例1Example 1
(1)采摘八成熟的青核桃，剔出腐烂和残次的果实；将青皮核桃摊开放置24-48小时后，进行人工或机械去皮，得到鲜核桃仁。(1) Picking eight-ripe green walnuts, picking out rotten and defective fruits; spreading the green walnuts for 24-48 hours, then performing manual or mechanical peeling to obtain fresh walnut kernels.
(2)将步骤(1)得到的鲜核桃仁浸泡于复合生物防霉剂溶液中，浸泡的同时，在室温下超高压(100MPa)处理，保压时间为10分钟。之后，破除高压，滤去浸泡液。所述复合生物防霉剂按照质量分数的组成为：ε-聚赖氨酸0.1％，纳他霉素0.3％，壳聚糖1.5％，余量为质量百分比浓度为1.5％的氯化钠溶液。(2) Soak the fresh walnut kernels obtained in step (1) in the composite biological antifungal agent solution, while soaking, process at room temperature under ultra-high pressure (100MPa), and the holding time is 10 minutes. Afterwards, the high pressure is broken and the soaking liquid is filtered off. The composition of the composite biological antifungal agent according to the mass fraction is: ε-polylysine 0.1%, natamycin 0.3%, chitosan 1.5%, and the balance is a sodium chloride solution with a mass percentage concentration of 1.5%. .
(3)将经过步骤(2)处理的鲜核桃仁自然风干24小时；再将鲜核桃仁置于4℃±0.5℃的冷库中充分预冷24小时；将鲜核桃仁装入0.05mm厚的PE保鲜袋中(300mmx400mm)，5kg/袋，扎紧袋口，把装有鲜核桃仁的保鲜袋放入纸箱中，将纸箱整齐码放于冰温库内的库架上，控制库温为-1.5±0.5℃进行贮藏。(3) Naturally air-dry the fresh walnut kernels treated in step (2) for 24 hours; then place the fresh walnut kernels in a cold storage at 4°C±0.5°C for 24 hours; put the fresh walnut kernels into a 0.05mm thick container In a PE fresh-keeping bag (300mmx400mm), 5kg/bag, tie the mouth of the bag tightly, put the fresh-keeping bag containing fresh walnut kernels into a carton, and put the carton neatly on the shelf in the freezer, and control the temperature of the storehouse to - Store at 1.5±0.5°C.
上述贮藏方法贮藏的鲜核桃仁的保鲜期可达210天，鲜核桃仁霉烂率在5.91％％，抑芽率保持在94.5％。鲜食核桃仁的感官品质及理化品质良好。The fresh-keeping period of the fresh walnut kernel of above-mentioned storage method storage can reach 210 days, and the fresh walnut kernel rotten rate is at 5.91%, and the bud suppression rate remains at 94.5%. The sensory and physical and chemical qualities of fresh walnut kernels were good.
实施例2Example 2
(1)采摘八成熟的青核桃，剔出腐烂和残次的果实；将青皮核桃摊开放置24-48小时后，进行人工或机械去皮，得到鲜核桃仁。(1) Picking eight-ripe green walnuts, picking out rotten and defective fruits; spreading the green walnuts for 24-48 hours, then performing manual or mechanical peeling to obtain fresh walnut kernels.
(2)将鲜核桃仁浸泡于复合生物防霉剂溶液中，浸泡的同时，在室温下超高压(100MPa)处理，保压时间为12分钟。之后，破除高压，滤去浸泡液。复合生物防霉剂组分配比为：ε-聚赖氨酸0.0875％、纳他霉素0.2％、壳聚糖1.5％，余量为质量百分比浓度为用1.5％氯化钠溶液。(2) Soak the fresh walnut kernels in the compound biological antifungal agent solution, and at the same time of immersing, treat them under ultra-high pressure (100MPa) at room temperature for 12 minutes under pressure. Afterwards, the high pressure is broken and the soaking liquid is filtered off. The composition ratio of the composite biological antifungal agent is: ε-polylysine 0.0875%, natamycin 0.2%, chitosan 1.5%, and the balance is mass percent, and the concentration is 1.5% sodium chloride solution.
(3)将鲜核桃仁自然风干24小时；再将鲜核桃仁置于4℃±0.5℃的冷库中充分预冷24小时；将鲜核桃仁装入0.05mm厚的PE保鲜袋中(300mmx400mm)，5kg/袋，扎紧袋口，把装有鲜核桃仁的保鲜袋放入纸箱中，将纸箱整齐码放于冰温库内的库架上，控制库温为-1.5±0.5℃进行贮藏。(3) Dry the fresh walnuts naturally for 24 hours; then place the fresh walnuts in a cold storage at 4°C±0.5°C for 24 hours; put the fresh walnuts into a 0.05mm thick PE fresh-keeping bag (300mmx400mm) , 5kg/bag, tie the mouth of the bag tightly, put the fresh-keeping bag containing fresh walnut kernels into the carton, and put the carton neatly on the shelf in the freezer, and store it at -1.5±0.5°C.
经过上述贮藏的鲜核桃仁的保鲜期可达220天，鲜核桃仁霉烂率在6.37％，抑芽率保持在95.6％。鲜食核桃仁的感官品质及理化品质良好。The preservation period of the fresh walnut kernels stored above can reach 220 days, the mildew rate of fresh walnut kernels is 6.37%, and the bud suppression rate remains at 95.6%. The sensory and physical and chemical qualities of fresh walnut kernels were good.
实施例3Example 3
(1)采摘八成熟的青核桃，剔出腐烂和残次的果实；将青皮核桃摊开放置24-48小时后，进行人工或机械去皮。(1) Pick eight-ripe green walnuts and pick out rotten and defective fruits; spread out the green walnuts and place them for 24-48 hours before peeling them manually or mechanically.
(2)将鲜核桃仁浸泡于复合生物防霉剂溶液中，浸泡的同时，在室温下超高压(100MPa)处理，保压时间为15分钟。之后，破除高压，滤去浸泡液。复合生物防霉剂组分按照质量分数配比为：ε-聚赖氨酸0.0875％、纳他霉素0.2％、壳聚糖1.5％，余量为质量百分比浓度为用1.5％氯化钠溶液。(2) Soak the fresh walnut kernels in the compound biological antifungal agent solution, and at the same time of immersing, treat them under ultra-high pressure (100MPa) at room temperature for 15 minutes under pressure. Afterwards, the high pressure is broken and the soaking liquid is filtered off. The components of the compound biological antifungal agent are proportioned according to the mass fraction: ε-polylysine 0.0875%, natamycin 0.2%, chitosan 1.5%, the balance is the mass percentage, and the concentration is 1.5% sodium chloride solution .
(3)将经过步骤(2)处理的鲜核桃仁自然风干24小时；再将鲜核桃仁置于4℃±0.5℃冷库中充分预冷24小时；将鲜核桃仁装入0.05mm厚的PE保鲜袋中(300mmx400mm)，5kg/袋，扎紧袋口，把装有鲜核桃仁的保鲜袋放入纸箱中，将纸箱整齐码放于冰温库内的库架上，控制库温为-1.5±0.5℃进行贮藏。(3) Dry the fresh walnut kernels treated in step (2) naturally for 24 hours; then place the fresh walnut kernels in a cold storage at 4°C±0.5°C for 24 hours; put the fresh walnut kernels into 0.05mm thick PE In a fresh-keeping bag (300mmx400mm), 5kg/bag, tie the mouth of the bag tightly, put the fresh-keeping bag containing fresh walnut kernels into a carton, and put the carton neatly on the shelf in the freezer, and control the temperature of the storehouse to -1.5 Store at ±0.5°C.
经过上述贮藏的鲜核桃仁的保鲜期可达240天，鲜核桃仁霉烂率在8.32％，抑芽率保持在97.1％。鲜食核桃仁的感官品质及理化品质良好。The preservation period of the fresh walnut kernels stored above can reach 240 days, the mildew rate of fresh walnut kernels is 8.32%, and the bud suppression rate remains at 97.1%. The sensory and physical and chemical qualities of fresh walnut kernels were good.
本发明的保鲜鲜食核桃仁的方法将冰温贮藏技术与生物防霉处理及超高压抑芽处理相结合，提高了鲜核桃仁的贮藏品质，延长了鲜核桃仁的保鲜期，有效地保持了鲜核桃仁的感官及理化品质，使鲜核桃仁的贮藏保鲜期达到210-240天。The method for fresh-keeping and eating walnut kernels of the present invention combines ice-temperature storage technology with biological anti-mildew treatment and ultra-high pressure bud suppression treatment, improves the storage quality of fresh walnut kernels, prolongs the fresh-keeping period of fresh walnut kernels, and effectively maintains Improve the sensory and physical and chemical qualities of fresh walnut kernels, so that the storage and freshness period of fresh walnut kernels can reach 210-240 days.
以上所述仅是本发明的优选实施方式，应当指出的是，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以做出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。The above is only a preferred embodiment of the present invention, it should be pointed out that, for those of ordinary skill in the art, without departing from the principle of the present invention, some improvements and modifications can also be made, these improvements and Retouching should also be regarded as the protection scope of the present invention.
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