CN102038269A - Tea biological preservative - Google Patents
Tea biological preservative Download PDFInfo
- Publication number
- CN102038269A CN102038269A CN2009101879829A CN200910187982A CN102038269A CN 102038269 A CN102038269 A CN 102038269A CN 2009101879829 A CN2009101879829 A CN 2009101879829A CN 200910187982 A CN200910187982 A CN 200910187982A CN 102038269 A CN102038269 A CN 102038269A
- Authority
- CN
- China
- Prior art keywords
- tea
- active carbon
- preservative
- tealeaves
- bio
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention relates to a tea biological preservative, comprising lactics, calcium propionate, citric acid, and active carbon in a weight ratio of 10-20: 0.01-0.05: 0.01-0.05: 80-120. The tea biological preservative in the invention includes lactics which can form a protective leaf bacteria film on the tea surface and thus prolong the refreshing period of tea. Active carbon possesses functions of eliminating odour and moisture, and can absorb acid gases in the tea package such as oxygen, chlorine, sulfur dioxide etc. The invention is characterized by mildew resistance, oxidation resistance, odorlessness, no pollution, no side effect, and excellent fresh-keeping effect. The invention is also characterized by low cost, simple process, safety and reliability.
Description
Technical field
The present invention relates to a kind of antistaling agent, especially relate to a kind of tealeaves bio-preservative.
Background technology
Tealeaves is particular about perfume, look, flavor, but in storage, and tea products very easily is subjected to the influence of storage environmental condition and causes qualitative change lentamente: color and luster become blacker dark, tea is fragrant becomes impure, and is fragrant low, lightly seasoned.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of tealeaves bio-preservative, and this antistaling agent cost is low, safe and reliable, fresh-keeping effect is excellent.
In order to solve the problem that prior art exists, the technical solution used in the present invention is:
The tealeaves bio-preservative is made up of following component: lactic acid bacteria: calcium propionate: citric acid: active carbon=10-20: 0.01-0.05: 0.01-0.05: 80-120 according to the following number of weight ratio.
Described tealeaves bio-preservative is made up of following component: lactic acid bacteria: calcium propionate: citric acid: active carbon=13-18: 0.02-0.04: 0.02-0.04: 90-110 according to the following number of weight ratio.
Described tealeaves bio-preservative is made up of following component: lactic acid bacteria: calcium propionate: citric acid: active carbon=15: 0.01: 0.01: 100 according to the following number of weight ratio.
Advantage and effect that the present invention had are:
Contain lactic acid bacteria in the tealeaves bio-preservative of the present invention and can form the mycoderm protection of one deck blade face, the freshness date that prolongs tealeaves the tealeaves surface.Active carbon has dispel flavor and dry function, can absorb multiple sour gas such as oxygen in the tea packaging, chlorine, sulfur dioxide, and product of the present invention can mildew-resistant, anti-oxidation, odorlessness, pollution-free, without any side effects, fresh-keeping effect excellence.Product cost of the present invention is low, technology is simple, safe and reliable.
The specific embodiment
Embodiment 1:
The tealeaves bio-preservative is made up of following component: lactic acid bacteria: calcium propionate: citric acid: active carbon=20: 0.01: 0.01: 80 according to the following number of weight ratio.
Embodiment 2:
The tealeaves bio-preservative is made up of following component: lactic acid bacteria: calcium propionate: citric acid: active carbon=10: 0.05: 0.05: 120 according to the following number of weight ratio.
Embodiment 3:
Described tealeaves bio-preservative is made up of following component: lactic acid bacteria: calcium propionate: citric acid: active carbon=18: 0.02: 0.02: 90 according to the following number of weight ratio.
Embodiment 4:
Described tealeaves bio-preservative is made up of following component: lactic acid bacteria: calcium propionate: citric acid: active carbon=13: 0.04: 0.04: 110 according to the following number of weight ratio.
Embodiment 5:
Described tealeaves bio-preservative is made up of following component: lactic acid bacteria: calcium propionate: citric acid: active carbon=15: 0.01: 0.01: 100 according to the following number of weight ratio.
Embodiment 6:
The tealeaves bio-preservative is made up of following component: lactic acid bacteria: calcium propionate: citric acid: active carbon=11: 0.02: 0.02: 115 according to the following number of weight ratio.
Embodiment 7:
The tealeaves bio-preservative is made up of following component: lactic acid bacteria: calcium propionate: citric acid: active carbon=19: 0.04: 0.04: 88 according to the following number of weight ratio.
Embodiment 8:
Described tealeaves bio-preservative is made up of following component: lactic acid bacteria: calcium propionate: citric acid: active carbon=14: 0.03: 0.03: 99 according to the following number of weight ratio.
Embodiment 9:
Described tealeaves bio-preservative is made up of following component: lactic acid bacteria: calcium propionate: citric acid: active carbon=17: 0.02: 0.02: 100 according to the following number of weight ratio.
Claims (3)
1. the tealeaves bio-preservative is characterized in that being made up of according to the following number of weight ratio following component: lactic acid bacteria: calcium propionate: citric acid: active carbon=10-20: 0.01-0.05: 0.01-0.05: 80-120.
2. tealeaves bio-preservative according to claim 1 is characterized in that being made up of according to the following number of weight ratio following component:
Lactic acid bacteria: calcium propionate: citric acid: active carbon=13-18: 0.02-0.04: 0.02-0.04: 90-110.
3. tealeaves bio-preservative according to claim 1 is characterized in that being made up of according to the following number of weight ratio following component:
Lactic acid bacteria: calcium propionate: citric acid: active carbon=15: 0.01: 0.01: 100.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101879829A CN102038269A (en) | 2009-10-21 | 2009-10-21 | Tea biological preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101879829A CN102038269A (en) | 2009-10-21 | 2009-10-21 | Tea biological preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102038269A true CN102038269A (en) | 2011-05-04 |
Family
ID=43905088
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101879829A Pending CN102038269A (en) | 2009-10-21 | 2009-10-21 | Tea biological preservative |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102038269A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103503986A (en) * | 2013-10-23 | 2014-01-15 | 北海市翰华生物技术有限公司 | Method for storing fresh cassava |
| CN105010529A (en) * | 2015-06-29 | 2015-11-04 | 湖州荣德粮油有限公司 | Normal temperature fresh keeping agent for rice |
| CN105724621A (en) * | 2016-02-26 | 2016-07-06 | 上犹犹江绿月食品有限公司 | Preservation method for fresh tea |
| CN106172914A (en) * | 2016-07-16 | 2016-12-07 | 柳州三木科技有限公司 | A kind of preservation method of fresh Biluochun tea |
-
2009
- 2009-10-21 CN CN2009101879829A patent/CN102038269A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103503986A (en) * | 2013-10-23 | 2014-01-15 | 北海市翰华生物技术有限公司 | Method for storing fresh cassava |
| CN103503986B (en) * | 2013-10-23 | 2015-12-09 | 北海市翰华生物技术有限公司 | A kind of method of preserving fresh cassava |
| CN105010529A (en) * | 2015-06-29 | 2015-11-04 | 湖州荣德粮油有限公司 | Normal temperature fresh keeping agent for rice |
| CN105724621A (en) * | 2016-02-26 | 2016-07-06 | 上犹犹江绿月食品有限公司 | Preservation method for fresh tea |
| CN106172914A (en) * | 2016-07-16 | 2016-12-07 | 柳州三木科技有限公司 | A kind of preservation method of fresh Biluochun tea |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110504 |