1. A method for preparing fermentation broth of fruits and vegetables comprising steps of:
mixing fruits, vegetables, bacteria liquid of Lactobacillus acidophilus, bacteria liquid of Bifidobactreium longum, bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus, and bacteria liquid of Streptococcus thermophilus, and processing fermentation to obtain a fermentation product, i.e., the fermentation broth of fruits and vegetables.
2. The method, as recited in claim 1, wherein a fermentation temperature is 18\xb0 C\u02dc37\xb0 C., a fermenting period is 10 days\u02dc180 days, and a fermentation method comprises stirring while fermentation.
3. The method, as recited in claim 1 further comprising: smashing the fruits and the vegetables into pieces of 40\u02dc50 meshes before the step of fermentation, filtering the fermentation product after the step of fermentation, collecting filtrate, processing ultrafiltration, and collecting liquid produced by the ultrafiltration, i.e. the fermentation broth of fruits and vegetables.
4. The method, as recited in claim 1, wherein the fruits and the vegetables refer to a mixture of 54 kinds of fruits and vegetables, which are
konjak, eggplant, asparagus, spinach, bean sprout, broccoli, cabbage, radish, cucumber, peas, red pepper, celery, scallion, garlic, grapes, grapefruit, watermelon, peach, tangerine, blue berry, sweet orange, banana, litchi, balsam pear, leek, pomegranate, pitaya, carrot, tomato, Chinese cabbage, parsley, bell pepper, lettuce, pear, ginger, taro, kidney bean, pumpkin, lotus root, cherry, kiwi fruit, plum, strawberry, fig, kumquat, mandarin orange, Nanguo pear, cantaloup, Hami melon, papaya, onion, mulberry, sugar beet, and lemon.
5. The method, as recited in claim 1 wherein mass of each fruit or vegetable is equal with each other.
6. The method, as recited in claim 1, wherein a proportion of the bacteria liquid of Lactobacillus acidophilus, the bacteria liquid of Bifidobactreium longum, the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus, the bacteria liquid of Streptococcus thermophilus, the fruits and vegetables, and water is (2000\u02dc8000) ml:(2000\u02dc8000) ml:(2000\u02dc8000) ml:(2000\u02dc8000) ml:(1000\u02dc1500) kg: (1000\u02dc1500) kg,
7. The method, as recited in claim 1, wherein
the bacteria liquid of Lactobacillus acidophilus is prepared by a method comprising: fermenting and cultivating Lactobacillus acidophilus to obtain a fermented product, i.e., the bacteria liquid of Lactobacillus acidophilus, a fermenting temperature of the bacteria liquid of Lactobacillus acidophilus is 20\xb0 C.\u02dc41\xb0 C., and a fermenting period of the bacteria liquid of Lactobacillus acidophilus is 15 h\u02dc36 h;
the bacteria liquid of Bifidobactreium longum is prepared by a method comprising: fermenting and cultivating Bifidobactreium longum to obtain a fermented product, i.e., the bacteria liquid of Bifidobactreium longum, a fermenting temperature of the bacteria liquid of Bifidobactreium longum the is 20\xb0 C.\u02dc41\xb0 C., and a fermenting period of the bacteria liquid of Bifidobactreium longum is 15 h\u02dc36 h;
the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus is prepared by a method comprising steps of: fermenting and cultivating Lactobacillus delbrueckii subsp. bulgaricus to obtain a fermented product, i.e., the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus., a fermenting temperature of the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus is 20\xb0 C.\u02dc41\xb0 C., and a fermenting period of the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus is 15 h\u02dc36 h; and
the bacteria liquid of Streptococcus thermophilus is prepared by a method comprising steps of: fermenting and cultivating Streptococcus thermophilus to obtain a fermented product, i.e., the bacteria liquid of Streptococcus thermophilus, a fermenting temperature of the bacteria liquid of Streptococcus thermophilus is 20\xb0 C.\u02dc41\xb0 C., and a fermenting period is of the bacteria liquid of Streptococcus thermophilus 15 h\u02dc36 h.
8. The method, as recited in claim 1, wherein
the Lactobacillus acidophilus is preferably embodied as Lactobacillus acidophilus CGMCC 1.1854, the Bifidobactreium longum is preferably embodied as Bifidobactreium longum CGMCC 1.2186, the Lactobacillus delbrueckii subsp. bulgaricus is preferably embodied as Lactobacillus delbrueckii subsp. bulgaricus CGMCC 1.1480, and the Streptococcus thermophilus is preferably embodied as Streptococcus thermophilus CGMCC 1.2471.
9. The method, as recited in claim 2, further comprising: smashing the fruits and the vegetables into pieces of 40\u02dc50 meshes before the step of fermentation, filtering the fermentation product after the step of fermentation, collecting filtrate, processing ultrafiltration, and collecting liquid produced by the ultrafiltration, i.e. the fermentation broth of fruits and vegetables.
10. The method, as recited in claim 9, wherein the fruits and the vegetables refer to a mixture of 54 kinds of fruits and vegetables, which are
konjak, eggplant, asparagus, spinach, bean sprout, broccoli, cabbage, radish, cucumber, peas, red pepper, celery, scallion, garlic, grapes, grapefruit, watermelon, peach, tangerine, blue berry, sweet orange, banana, litchi, balsam pear, leek, pomegranate, pitaya, carrot, tomato, Chinese cabbage, parsley, bell pepper, lettuce, pear, ginger, taro, kidney bean, pumpkin, lotus root, cherry, kiwi fruit, plum, strawberry, fig, kumquat, mandarin orange, Nanguo pear, cantaloup, Hami melon, papaya, onion, mulberry, sugar beet, and lemon.
11. The method, as recited in claim 10, wherein mass of each fruit or vegetable is equal with each other.
12. The method, as recited in claim 11, wherein a proportion of the bacteria liquid of Lactobacillus acidophilus, the bacteria liquid of Bifidobactreium longum, the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus, the bacteria liquid of Streptococcus thermophilus, the fruits and vegetables, and water is (2000\u02dc8000) ml:(2000\u02dc8000) ml:(2000\u02dc8000) ml:(2000\u02dc8000) ml:(1000\u02dc1500) kg:(1000\u02dc1500) kg,
13. The method, as recited in claim 12, wherein
the bacteria liquid of Lactobacillus acidophilus is prepared by a method comprising: fermenting and cultivating Lactobacillus acidophilus to obtain a fermented product, i.e., the bacteria liquid of Lactobacillus acidophilus, a fermenting temperature is 20\xb0 C.\u02dc41\xb0 C., and a fermenting period is 15 h\u02dc36 h;
the bacteria liquid of Bifidobactreium longum is prepared by a method comprising: fermenting and cultivating Bifidobactreium longum to obtain a fermented product, i.e., the bacteria liquid of Bifidobactreium longum, a fermenting temperature is 20\xb0 C.\u02dc41\xb0 C., and a fermenting period is 15 h\u02dc36 h;
the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus is prepared by a method comprising steps of: fermenting and cultivating Lactobacillus delbrueckii subsp. bulgaricus to obtain a fermented product, i.e., the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus., a fermenting temperature is 20\xb0 C.\u02dc41\xb0 C., and a fermenting period is 15 h\u02dc36 h; and
the bacteria liquid of Streptococcus thermophilus is prepared by a method comprising steps of: fermenting and cultivating Streptococcus thermophilus to obtain a fermented product, i.e., the bacteria liquid of Streptococcus thermophilus, a fermenting temperature is 20\xb0 C.\u02dc41\xb0 C., and a fermenting period is 15 h\u02dc36 h.
14. The method, as recited in claim 13, wherein
the Lactobacillus acidophilus is preferably embodied as Lactobacillus acidophilus CGMCC 1.1854, the Bifidobactreium longum is preferably embodied as Bifidobactreium longum CGMCC 1.2186, the Lactobacillus delbrueckii subsp. bulgaricus is preferably embodied as Lactobacillus delbrueckii subsp. bulgaricus CGMCC 1.1480, and the Streptococcus thermophilus is preferably embodied as Streptococcus thermophilus CGMCC 1.2471.
15. The method, as recited in claim 2, wherein the fermentation temperature is 18\xb0 C., 23\xb0 C., or 37\xb0 C., and the fermenting period is 10 days, 15 days, or 180 days.
16. The method, as recited in claim 6, wherein the proportion of the bacteria liquid of Lactobacillus acidophilus, the bacteria liquid of Bifidobactreium longum, the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus, the bacteria liquid of Streptococcus thermophilus, the fruits and vegetables, and water is (2000, 5000, or 8000) ml:(2000, 5000, or 8000) ml:(2000, 5000, or 8000) ml:(2000, 5000, or 8000) ml:(1000, 1200, or 1500) kg:(1000, 1200, or 1500) kg.
17. The method, as recited in claim 7, wherein the fermenting temperature of the bacteria liquid of Lactobacillus acidophilus is 20\xb0 C., 37\xb0 C., or 41\xb0 C., the fermenting period of the bacteria liquid of Lactobacillus acidophilus is 15 h, 16 h, or 36 h, the fermenting temperature of the bacteria liquid of Bifidobactreium longum is 20\xb0 C., 37\xb0 C., or 41\xb0 C., and the fermenting period of the bacteria liquid of Bifidobactreium longum is 15 h, 16 h, or 36 h.
18. The method, as recited in claim 7, wherein the fermenting temperature of the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus is 20\xb0 C., 37\xb0 C., or 41\xb0 C., the fermenting period of the bacteria liquid of Lactobacillus delbrueckii subsp. bulgaricus is 15 h, 16 h, or 36 h, the fermenting temperature of the bacteria liquid of Streptococcus thermophilus is 20\xb0 C., 37\xb0 C., or 41\xb0 C., and the fermenting period of the bacteria liquid of Streptococcus thermophilus is 15 h, 16 h, or 36 h.
19. The fermentation broth of fruits and vegetables prepared by the method, as recited in claim 1.
20. A method for improving immunity, reducing fatigue, strengthening spleen and stomach, orand removing chloasma, comprising: applying a therapeutically effective amount of the fermentation broth of fruits and vegetables, as recited in claim 19, or a medicinally acceptable salt thereof, to the mammal.
The claims below are in addition to those above.
All refrences to claim(s) which appear below refer to the numbering after this setence.
1. A system, comprising:
a first camera;
a second camera, the second camera having a higher resolution than the first camera; and
a processor communicatively coupled to the first camera and the second camera, the processor operable to:
determine a center coordinate of an udder of a dairy livestock based at least in part upon visual data captured by the first camera; and
determine a position of a teat of the dairy livestock based at least in part upon the center coordinate and visual data captured by the second camera.
2. The system of claim 1, wherein the position of the teat is relative to the center coordinate.
3. The system of claim 1, further comprising a memory communicatively coupled to the processor, the memory operable to store a plurality of coordinates comprising an x-coordinate, a y-coordinate, and a z-coordinate for each teat of the dairy livestock, wherein each coordinate is in relation to the center of the udder of the dairy livestock.
4. The system of claim 1, wherein the first camera is a three-dimensional camera and the second camera is a two-dimensional camera.
5. The system of claim 1, further comprising a tracker operable to track the rear of the dairy livestock relative to the rear of a milking stall.
6. The system of claim 5, further comprising an encoder communicatively coupled to the tracker and operable to determine a distance that the tracker moves.
7. A method, comprising:
determining a center coordinate of an udder of a dairy livestock based at least in part upon visual data captured by a first camera; and
determining a position of a teat of the dairy livestock based at least in part upon the center coordinate and visual data captured by a second camera, wherein the second camera has a higher resolution than the first camera.
8. The method of claim 7, wherein the position of the teat is relative to the center coordinate.
9. The method of claim 7, further comprising storing a plurality of coordinates comprising an x-coordinate, a y-coordinate, and a z-coordinate for each teat of the dairy livestock, wherein each coordinate is in relation to the center of the udder of the dairy livestock.
10. The method of claim 7, wherein the first camera is a three-dimensional camera and the second camera is a two-dimensional camera.
11. The method of claim 7, further comprising determining the position of the rear of the dairy livestock relative to the rear of a milking stall.
12. A system, comprising:
a memory; and
a processor communicatively coupled to the memory, the processor operable to:
determine a z-coordinate of a reference point of a teat of the diary livestock based at least in part upon stored coordinates of a dairy livestock and a current center coordinate of an udder of the dairy livestock;
determine an x-coordinate of the reference point based at least in part upon the stored coordinates and a displacement measurement of the diary livestock; and
determine a y-coordinate of the reference point based at least in part upon the stored coordinates.
13. The system of claim 12, further comprising a two-dimensional camera comprising a laser device, wherein the two-dimensional camera is communicatively coupled to the processor.
14. The system of claim 13, further comprising a robotic arm, wherein the two-dimensional camera is attached to the robotic arm.
15. The system of claim 14, wherein the processor is further operable to control the robotic arm to move to the reference point.
16. The system of claim 13, wherein the processor is further operable to:
determine a z-coordinate of the teat based at least in part upon visual data captured by the two-dimensional camera;
determine a y-coordinate of the teat based at least in part upon the visual data captured by the two-dimensional camera; and
determine an x-coordinate of the teat based at least in part upon the y-coordinate of the teat and the visual data captured by the two-dimensional camera.
17. The system of claim 16, wherein determining the y-coordinate comprises determining the tip of the teat.
18. The system of claim 16, wherein the visual data captured by the two-dimensional camera comprises a reflection of a laser emitted by the laser device.
19. The system of claim 18, wherein determining the x-coordinate comprises:
determining an angle based at least in part upon the laser; and
determining a distance of the teat from the camera based at least in part upon the angle and the y-coordinate of the teat.
20. The system of claim 12, further comprising a tracker operable to track the rear of the dairy livestock relative to the rear of a milking stall.
21. The system of claim 20, wherein the displacement measurement is based at least in part on the tracker.
22. A method comprising:
determining a z-coordinate of a reference point, using a processor, of a teat of the diary livestock based at least in part upon stored coordinates of a dairy livestock and a current center coordinate of an udder of the dairy livestock;
determining an x-coordinate of the reference point based at least in part upon the stored coordinates and a displacement measurement of the diary livestock; and
determining a y-coordinate of the reference point based at least in part upon the stored coordinates.
23. The method of claim 22, wherein the processor is communicatively coupled to a two-dimensional camera, the two-dimensional camera comprising a laser device.
24. The method of claim 23, wherein the two-dimensional camera is coupled to a robotic arm.
25. The method of claim 24, further comprising controlling a robotic arm to move to the reference point.
26. The method of claim 23, further comprising:
determining a z-coordinate of the teat based at least in part upon visual data captured by the two-dimensional camera;
determining a y-coordinate of the teat based at least in part upon the visual data captured by the two-dimensional camera; and
determining an x-coordinate of the teat based at least in part upon the z-coordinate of the teat and the visual data captured by the two-dimensional camera.
27. The method of claim 26, wherein determining the y-coordinate comprises determining the tip of the teat.
28. The system of claim 26, wherein the visual data captured by the two-dimensional camera comprises a reflection of a laser emitted by the laser device.
29. The method of claim 28, wherein determining the x-coordinate comprises:
determining an angle based at least in part upon the laser; and
determining a distance of the teat from the camera based at least in part upon the angle and the y-coordinate of the teat.
30. The method of claim 22, further comprising tracking, using a tracker, the rear of the dairy livestock relative to the rear of a milking stall.