CN104082830A - Composite biological antiseptic antistaling agent - Google Patents
Composite biological antiseptic antistaling agent Download PDFInfo
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- CN104082830A CN104082830A CN201410261415.4A CN201410261415A CN104082830A CN 104082830 A CN104082830 A CN 104082830A CN 201410261415 A CN201410261415 A CN 201410261415A CN 104082830 A CN104082830 A CN 104082830A
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- antistaling agent
- food
- composite biological
- biological antiseptic
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- 230000002421 anti-septic effect Effects 0.000 title abstract description 7
- 239000002131 composite material Substances 0.000 title abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 23
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 22
- 235000010297 nisin Nutrition 0.000 claims abstract description 13
- 102000016943 Muramidase Human genes 0.000 claims abstract description 11
- 108010014251 Muramidase Proteins 0.000 claims abstract description 11
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 11
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 11
- 239000004325 lysozyme Substances 0.000 claims abstract description 11
- 229960000274 lysozyme Drugs 0.000 claims abstract description 11
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 10
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 10
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 10
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 10
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 10
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 8
- 108010053775 Nisin Proteins 0.000 claims abstract description 8
- 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 8
- 229960003255 natamycin Drugs 0.000 claims abstract description 8
- 239000004309 nisin Substances 0.000 claims abstract description 8
- 108010039918 Polylysine Proteins 0.000 claims abstract description 5
- 235000010298 natamycin Nutrition 0.000 claims description 11
- 230000003260 anti-sepsis Effects 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 10
- 239000000470 constituent Substances 0.000 claims description 9
- 229940077082 red pepper extract Drugs 0.000 claims description 9
- 239000004311 natamycin Substances 0.000 claims description 7
- -1 5 parts Substances 0.000 claims description 5
- 229920000656 polylysine Polymers 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 24
- 244000005700 microbiome Species 0.000 abstract description 4
- 244000063299 Bacillus subtilis Species 0.000 abstract 1
- 235000014469 Bacillus subtilis Nutrition 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 229920001661 Chitosan Polymers 0.000 abstract 1
- NCXMLFZGDNKEPB-UHFFFAOYSA-N Pimaricin Natural products OC1C(N)C(O)C(C)OC1OC1C=CC=CC=CC=CCC(C)OC(=O)C=CC2OC2CC(O)CC(O)(CC(O)C2C(O)=O)OC2C1 NCXMLFZGDNKEPB-UHFFFAOYSA-N 0.000 abstract 1
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 abstract 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Chemical compound C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000000284 extract Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000021283 resveratrol Nutrition 0.000 abstract 1
- 229940016667 resveratrol Drugs 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 description 5
- ZTHYODDOHIVTJV-UHFFFAOYSA-N Propyl gallate Chemical compound CCCOC(=O)C1=CC(O)=C(O)C(O)=C1 ZTHYODDOHIVTJV-UHFFFAOYSA-N 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 235000010354 butylated hydroxytoluene Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000010388 propyl gallate Nutrition 0.000 description 2
- SPSPIUSUWPLVKD-UHFFFAOYSA-N 2,3-dibutyl-6-methylphenol Chemical compound CCCCC1=CC=C(C)C(O)=C1CCCC SPSPIUSUWPLVKD-UHFFFAOYSA-N 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 235000019282 butylated hydroxyanisole Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000019261 food antioxidant Nutrition 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
- 229920001345 ε-poly-D-lysine Polymers 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/215—Cremoris
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a composite biological antiseptic antistaling agent. The antistaling agent comprises the following components in parts by weight: 10-40 parts of epsilon-polylysine, 5-30 parts of nisin, 1-10 parts of pimaricin, 0.01-0.5 part of lysozyme, 1-10 parts of bacillus subtilis, 5-20 parts of ascorbic acid, 0.5-2 parts of red pepper extracts, 0.05-0.5 part of water-soluble resveratrol preparations, 1-10 parts of tea polyphenol, and 2-10 parts of chitosan. The composite biological antiseptic antistaling agent disclosed by the invention can be applied to meat food, aquatic food, fruits, vegetables and fabricated products thereof. In a formula of the composite biological antiseptic antistaling agent, all the components are selected for use according to the number and the kind of microorganisms in specific food and the required length of the quality guarantee period.
Description
Technical field:
The invention belongs to technical field of food additives, relate to a kind of compound bio antisepsis antistaling agent.
Background technology:
Over the past two decades, the food industry fast development of China, has become one of three large pillars of national economy, and the antiseptic preservation technology of food is the key common technology of food industry, is reduce food putrid and deteriorated, safeguards consumer health's important measures.Cause the factor of food apoilage a lot, comprise physics, chemistry with biological many reasons, together interlaced, jointly cause food quality worsen.Because food nutrition is abundant, mostly moisture more, be easy to cause microbial growth and breeding, make food discoloration, spoiled and generation toxin, controlling microbial growth is the key of food antiseptic with breeding.In addition, easily there is oxidation reaction in the many chemical compositions in food, and result also can cause the variable color of food and reduce nutritive value, and anti-oxidant measure is the importance that keeps food quality.
The food preservative that China's food industry is used at present has benzoic acid and sodium benzoate, sorbic acid and sylvite and parabens, and food antioxidant mainly contains butylated hydroxy anisole (BHA), dibutyl hydroxy toluene (BHT), n-propyl gallate (PG) etc.The use of the anticorrisive agent antioxidant of these chemical syntheses exists inevitable security hidden danger, and consumer's health is formed to potential threat.Along with the raising of people's living standard and the progress of public health consciousness, people have higher requirement to the level of security of food, and it is trend of the times that the anticorrisive agent of food and antioxidant change to " green " and " pure natural " direction.
The part natural products that derives from plant, microorganism and animal has certain bactericidal and antioxidant effect, not only be harmful to human health, what have also has certain nutritive value, as nisin, natamycin, ε-poly-D-lysine, lysozyme and vitamin C etc., because of safe, in the food such as dairy products, meat products, use.Chinese invention patent (publication number CN101167595A) discloses a kind of natamycin and nisin is that main composite biological preservative is applied to the anticorrosion of mayonnaise, pears inspissated juice and Yoghourt, and the application in food is extensive not.Another patent of invention of China (publication number CN1692838A) discloses a kind of natural biological antiseptic antistaling agent and has mainly contained the compositions such as nisin, Bifidoxin, shitosan, Tea Polyphenols, but not mentioned result of use.Because growth of microorganism and the breeding of a few species can only be killed or suppress to single biological preservative, although the example that has had a small amount of biological preservative and antioxidant to be applied in the anti-corrosive fresh-keeping of food at present exists, but has the features such as narrow antimicrobial spectrum, cost is high, use is inconvenient.In addition, it is also the problem that needs solve that the quality that the many compositions in food cause because of oxidation declines.
Summary of the invention:
The object of the invention is to for deficiency of the prior art, a kind of compound bio antisepsis antistaling agent is provided.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of compound bio antisepsis antistaling agent, the constituent that described antistaling agent contains following weight portion: epsilon-polylysine 10-40 part, nisin 5-30 part, natamycin 1-10 part, lysozyme 0.01-0.5 part, ascorbic acid 5-20 part, red pepper extract 0.5-2 part, Tea Polyphenols 1-10 part, shitosan 2-10 part.
Further, the constituent that described antistaling agent contains following weight portion: epsilon-polylysine 10-20 part, nisin 10-20 part, natamycin 2-6 part, lysozyme 0.05-0.1 part, ascorbic acid 5-10 part, red pepper extract 0.5-1 part, Tea Polyphenols 2-5 part; Shitosan 2-6 part.
Further, the constituent that described antistaling agent contains following weight portion: 10 parts of epsilon-polylysines; 15 parts of nisins, 5 parts of natamycins, 0.1 part of lysozyme, 5 parts, ascorbic acid, 1 part of red pepper extract, 6 parts of shitosans.
Beneficial effect of the present invention: composite biological preservative of the present invention can be applied in meat product, aquatic food, fruit and vegetable and fabricated product thereof, in formula, each composition, with the number of the microorganism in concrete food and the length of kind and required shelf-life, is selected.
Detailed description of the invention:
Below in conjunction with specific embodiment, technical scheme of the present invention is elaborated.
Embodiment 1
A kind of compound bio antisepsis antistaling agent, the constituent that contains following weight portion: 10 parts of epsilon-polylysines, 5 parts of nisins, 1 part of natamycin, 0.01 part of lysozyme, 5 parts, ascorbic acid, 0.5 part of red pepper extract, 1 part of Tea Polyphenols, 2 parts of shitosans.
Embodiment 2
A kind of compound bio antisepsis antistaling agent, the constituent that contains following weight portion: 20 parts of epsilon-polylysines, 20 parts of nisins, 6 parts of natamycins, 0.1 part of lysozyme, 10 parts, ascorbic acid, 1 part of red pepper extract, 5 parts of Tea Polyphenols; 6 parts of shitosans.
Embodiment 3
A kind of compound bio antisepsis antistaling agent, the constituent that contains following weight portion: 10 parts of epsilon-polylysines; 15 parts of nisins, 5 parts of natamycins, 0.1 part of lysozyme, 5 parts, ascorbic acid, 1 part of red pepper extract, 2 parts of Tea Polyphenols, 6 parts of shitosans.
Claims (3)
1. a compound bio antisepsis antistaling agent, is characterized in that: the constituent that described antistaling agent contains following weight portion: epsilon-polylysine 10-40 part, nisin 5-30 part, natamycin 1-10 part, lysozyme 0.01-0.5 part, ascorbic acid 5-20 part, red pepper extract 0.5-2 part, Tea Polyphenols 1-10 part, shitosan 2-10 part.
2. a kind of compound bio antisepsis antistaling agent according to claim 1, is characterized in that: the constituent that described antistaling agent contains following weight portion: epsilon-polylysine 10-20 part, nisin 10-20 part, natamycin 2-6 part, lysozyme 0.05-0.1 part, ascorbic acid 5-10 part, red pepper extract 0.5-1 part, Tea Polyphenols 2-5 part; Shitosan 2-6 part.
3. a kind of compound bio antisepsis antistaling agent according to claim 1, is characterized in that: the constituent that described antistaling agent contains following weight portion: 10 parts of epsilon-polylysines; 15 parts of nisins, 5 parts of natamycins, 0.1 part of lysozyme, 5 parts, ascorbic acid, 1 part of red pepper extract, 2 parts of Tea Polyphenols, 6 parts of shitosans.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410261415.4A CN104082830A (en) | 2014-06-11 | 2014-06-11 | Composite biological antiseptic antistaling agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410261415.4A CN104082830A (en) | 2014-06-11 | 2014-06-11 | Composite biological antiseptic antistaling agent |
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| Publication Number | Publication Date |
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| CN104082830A true CN104082830A (en) | 2014-10-08 |
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Family Applications (1)
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| CN201410261415.4A Pending CN104082830A (en) | 2014-06-11 | 2014-06-11 | Composite biological antiseptic antistaling agent |
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| CN104397152A (en) * | 2014-11-24 | 2015-03-11 | 柳州市天姿园艺有限公司 | Special antistaling agent for chrysanthemum coronarium |
| CN104542961A (en) * | 2015-01-05 | 2015-04-29 | 天津商业大学 | Method for preserving fresh walnut kernels |
| CN104770463A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Compound biological preservative for shellfish products |
| CN105105281A (en) * | 2015-09-18 | 2015-12-02 | 四川省汇泉罐头食品有限公司 | Natural food preservative |
| CN105105283A (en) * | 2015-09-18 | 2015-12-02 | 四川省汇泉罐头食品有限公司 | Food preservative |
| CN105104499A (en) * | 2015-09-23 | 2015-12-02 | 樟树市狮王生物科技有限公司 | Natural preservative for soy sauce stewed product as well as preparation and treatment methods of preservative |
| CN105146287A (en) * | 2015-08-17 | 2015-12-16 | 浙江舟富食品有限公司 | Braised delicious cooked rice and production technology thereof |
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| CN105851778A (en) * | 2016-03-28 | 2016-08-17 | 和县鸡笼山调味品有限责任公司 | Preservative for sesame oil chili sauce and preparation method of preservative |
| CN105875820A (en) * | 2016-04-12 | 2016-08-24 | 鞍山禾瑞生物科技有限公司 | Liquid compound biological preservative and preparation method and application thereof |
| CN106259463A (en) * | 2016-08-03 | 2017-01-04 | 安徽省华凯轻工科技有限公司 | A kind of environment protection biological antibacterial |
| CN106343010A (en) * | 2016-08-29 | 2017-01-25 | 王开 | Vegetable preservative containing plant essential oil and application |
| CN106359567A (en) * | 2016-08-29 | 2017-02-01 | 王开 | Fresh keeping agent containing essential oil, for fruits, and application |
| CN106417580A (en) * | 2016-11-25 | 2017-02-22 | 徐州黎明食品有限公司 | Biological preservation method for fruits and vegetables |
| CN106472951A (en) * | 2016-10-14 | 2017-03-08 | 吴迪 | A kind of preparation method of biological source food preservative |
| CN107173663A (en) * | 2017-04-25 | 2017-09-19 | 黄莹 | A kind of food preservative |
| CN107197939A (en) * | 2017-05-27 | 2017-09-26 | 金寨县果兴果业农业科技开发有限公司 | A kind of canned grape preservative and preparation method thereof |
| CN107410442A (en) * | 2017-05-15 | 2017-12-01 | 重庆凰巢实业有限公司 | A kind of meat product antistaling disinfectant and preparation method thereof |
| CN108902642A (en) * | 2018-07-23 | 2018-11-30 | 苏州汉德瑞生物工程有限公司 | A kind of food green preservatives and preparation method thereof |
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| CN109619166A (en) * | 2019-01-30 | 2019-04-16 | 刘建飞 | Green safe meat antistaling agent |
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