CN104116120A - Preservative made from plant waste - Google Patents
Preservative made from plant waste Download PDFInfo
- Publication number
- CN104116120A CN104116120A CN201410368228.6A CN201410368228A CN104116120A CN 104116120 A CN104116120 A CN 104116120A CN 201410368228 A CN201410368228 A CN 201410368228A CN 104116120 A CN104116120 A CN 104116120A
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- CN
- China
- Prior art keywords
- antistaling agent
- plant waste
- slag
- jasmine
- percent
- 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.)
- Granted
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- 239000010908 plant waste Substances 0.000 title claims abstract description 23
- 239000003755 preservative agent Substances 0.000 title abstract description 9
- 230000002335 preservative effect Effects 0.000 title abstract description 9
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 229920002472 Starch Polymers 0.000 claims abstract description 14
- 235000019698 starch Nutrition 0.000 claims abstract description 14
- 239000008107 starch Substances 0.000 claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 235000013311 vegetables Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 5
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 3
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 48
- 241000207840 Jasminum Species 0.000 claims description 19
- 239000000284 extract Substances 0.000 claims description 19
- 239000002893 slag Substances 0.000 claims description 16
- 240000000560 Citrus x paradisi Species 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 7
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 3
- 239000000341 volatile oil Substances 0.000 claims description 3
- 235000013405 beer Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 6
- 238000004321 preservation Methods 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 235000001759 Citrus maxima Nutrition 0.000 abstract 1
- 244000276331 Citrus maxima Species 0.000 abstract 1
- 240000005385 Jasminum sambac Species 0.000 abstract 1
- 230000003385 bacteriostatic effect Effects 0.000 abstract 1
- 235000018927 edible plant Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 239000000126 substance Substances 0.000 description 7
- 235000012055 fruits and vegetables Nutrition 0.000 description 6
- 239000007788 liquid Substances 0.000 description 6
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 230000006835 compression Effects 0.000 description 5
- 238000007906 compression Methods 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 238000010992 reflux Methods 0.000 description 5
- 238000005507 spraying Methods 0.000 description 5
- 241000193830 Bacillus <bacterium> Species 0.000 description 4
- 235000016623 Fragaria vesca Nutrition 0.000 description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 4
- 241000238631 Hexapoda Species 0.000 description 4
- 241000607479 Yersinia pestis Species 0.000 description 4
- 239000003899 bactericide agent Substances 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 230000002401 inhibitory effect Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 240000009088 Fragaria x ananassa Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 150000002213 flavones Chemical class 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 229930003935 flavonoid Natural products 0.000 description 3
- 150000002215 flavonoids Chemical class 0.000 description 3
- 235000017173 flavonoids Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 241000193738 Bacillus anthracis Species 0.000 description 2
- 244000063299 Bacillus subtilis Species 0.000 description 2
- 235000014469 Bacillus subtilis Nutrition 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 2
- 244000221633 Brassica rapa subsp chinensis Species 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 241000191940 Staphylococcus Species 0.000 description 2
- 229940065181 bacillus anthracis Drugs 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000012010 growth Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000193755 Bacillus cereus Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 241000186227 Corynebacterium diphtheriae Species 0.000 description 1
- 241000192125 Firmicutes Species 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- OLHLJBVALXTBSQ-UHFFFAOYSA-N Lupulone Natural products CC(C)CC(=O)C1C(=O)C(CC=C(C)C)C(=O)C(CC=C(C)C)(CC=C(C)C)C1=O OLHLJBVALXTBSQ-UHFFFAOYSA-N 0.000 description 1
- 241000191938 Micrococcus luteus Species 0.000 description 1
- 241000588769 Proteus <enterobacteria> Species 0.000 description 1
- 241000588767 Proteus vulgaris Species 0.000 description 1
- 241000607764 Shigella dysenteriae Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- LSDULPZJLTZEFD-UHFFFAOYSA-N lupulone Chemical class CC(C)CC(=O)C1=C(O)C(CC=C(C)C)=C(O)C(CC=C(C)C)(CC=C(C)C)C1=O LSDULPZJLTZEFD-UHFFFAOYSA-N 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002703 mutagenesis Methods 0.000 description 1
- 231100000350 mutagenesis Toxicity 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 229940007042 proteus vulgaris Drugs 0.000 description 1
- 238000010010 raising Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229940007046 shigella dysenteriae Drugs 0.000 description 1
- 201000008297 typhoid fever Diseases 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
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
Abstract
The invention discloses a preservative made from plant waste. The preservative is prepared from the following raw materials in percentage by weight: 40-50 percent of jasmine flower residues, 15-25 percent of momordica grosvenori residues, 15-20 percent of lupulus residues, 10-15 percent of shaddock peels and 5-10 percent of starch. The preservative disclosed by the invention has a bacteriostatic effect; active ingredients are extracted from medical and edible plant residues, the preservative is free from any additive, is green and natural, is low in cost and has a remarkable preservation effect for vegetables, fruits or meat.
Description
Technical field
The present invention relates to the technical field of antistaling agent, particularly a kind of antistaling agent made from plant waste.
Background technology
In recent years, along with China's agricultural structure is to high-quality, highly efficient and productive future development, the output of fruits and vegetables has had a large amount of raisings, but because fruits and vegetables production has very strong seasonality, regionality and mutability, fruits and vegetables are very easily subject to the impact of the factors such as physics, physiology and pathology and go bad after adopting, and cause serious loss.According to investigations, the rear loss late of adopting of China's fruits and vegetables is about 20%～30%.And well-known, meat is easy to go bad, and particularly, under the normal temperature environment in summer, the nutritive value of meat is reduced.
Antistaling agent is in the market divided into two large classes: chemical synthesis antistaling agent and crude antistaling agent.For a long time, people mainly adopt chemical synthesis material as antistaling agent, though there is good preservation and antisepsis effect, a lot of synthetics confrontation healths have certain harm, and people is carcinogenic in serious even can making, teratogenesis, mutagenesis.Consideration for people to factors such as environment, health, the research of antistaling agent is gradually to natural, safe and effective future development, the application of chemical bactericide is more and more subject to people's query, substitute technology (as toga, salt processing etc.) becomes the focus of Recent study, but these technology not yet obtain satisfied commercial effect so far.It is current fresh-keeping main method that refrigeration is used in conjunction with chemical bactericide.Low temperature can suppress some pathogen growths, reduce Some Disease and occur, but some low temperature resistant maize ear rot bacterium that cause rots as the existence of brown rot germ can cause fruits and vegetables and meat, the essential chemical bactericide that uses.Yet, adopt chemical bactericide not only can cause the problems such as pathogenic bacteria develop immunity to drugs, environmental pollution, and its residual meeting serious threat mankind's health.Therefore research and develop that have more characteristic and harmless, environment-friendly and green, cost is low, fresh-keeping effect is remarkable, can be applicable to the serial fresh products of multiple fruits and vegetables, meat storage, is research direction and the focus of this area.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of antistaling agent made from plant waste, and this Preserving Reagent Freshening Effect is remarkable, not containing any additive, and safety non-toxic, environmental protection, cost is low.
For achieving the above object, the present invention adopts following technical scheme:
An antistaling agent made from plant waste, is made by the raw material of following percentage by weight: Jasmine slag 40%～50%, arhat pomace 15%～25%, hop residue 15%～20%, pomelo peel 10%～15%, starch 5%～10%.
The antistaling agent made from plant waste of the present invention, preferably, is made by the raw material of following percentage by weight: Jasmine slag 44%, arhat pomace 20%, hop residue 17%, pomelo peel 12%, starch 7%.
Jasmine slag of the present invention is the dry flower after jasmine fresh flower scenting tea, or extracts the dry flower after essential oil, medicinal extract.In Jasmine, contain abundant flavones and flavones ingredient, the bacteriums such as proteus vulgaris, staphylococcus, bacillus subtilis, Escherichia coli are had to certain inhibitory action.
Arhat pomace of the present invention is that Momordica grosvenori extracts the slag producing after Momordica-Glycosides.Flavonoid substances in arhat pomace has more significant inhibitory action to the growth of gram-positive bacteria, as white is read coccus, aerobacteria, bacillus subtilis, Sarcina lutea.
Hop residue of the present invention is while producing beer, the slag that hops produces after extraction.The contained lupulones of hops is to gram-positive bacterium, as Bacillus anthracis, bacillus cereus, corynebacterium diphtheriae, Diplococcus pneumopniae, staphylococcus aureus, tubercle bacillus, hay bacillus etc. have inhibitory action.
The flavones that pomelo peel in raw material of the present invention contains and Flavonoid substances are to gram-positive cocci, as staphylococcus, streptococcus, Diplococcus pneumopniae, bacillus anthracis etc., and gram-Negative bacillus, as Escherichia coli, shigella dysenteriae, typhoid bacillus, proteus etc. have inhibitory action.
The antistaling agent made from plant waste of the present invention is made powdery, converts into wateryly during use, and convenient preservation, extends the term of validity of antistaling agent.
The application of the antistaling agent made from plant waste of the present invention in vegetables, fruit or meat fresh-keeping.
The present invention also provides the preparation method of the antistaling agent made from plant waste, as follows:
Jasmine slag, arhat pomace, hop residue, pomelo peel are pulverized, added 3～5 times of water of raw material, at 40 ℃～60 ℃ temperature, refluxing extraction 50～100min, obtains extract; Starch is added in extract, ultrasonic wave disperses again, the liquid that is uniformly mixed, and compression, spraying is dry, obtains antistaling agent.
During use, add water, the ratio of antistaling agent and water is 1:20～1:30, mixes, and puts into vegetables, fruit or meat, soaks 3～8 minutes, pulls out, and after drying, vegetables and fruits are preserved also and can be refrigerated under room temperature condition, meat refrigeration.If need fresh-keeping foodstuff to be covered with preservative film, effect is better.
Compared with prior art, beneficial effect of the present invention is:
(1) the Jasmine slag in raw material of the present invention, arhat pomace, hop residue, pomelo peel contain abundant Flavonoid substances, have bacteriostasis, prevent the intrusion of microorganism, alleviate and need rotting of preservation liquid.
(2) antibacterial in the present invention and oxidation resistant active ingredient, is to extract and obtain from the plant waste of integration of drinking and medicinal herbs, harmless, and in raw material, does not contain any additive, green safety.
(3) the present invention, with plant waste as raw material, is turned waste into wealth, and promotes the value of waste material, makes full use of resource, and the antistaling agent cost of making is ultralow.
(4) antistaling agent of the present invention is made powdery, converts into wateryly during use, and convenient preservation, extends the term of validity of antistaling agent.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described, but the present invention is not limited to these embodiment.
Embodiment 1
An antistaling agent made from plant waste, is made by the raw material of following percentage by weight: jasmine fresh flower extracts the dry flower 40% after medicinal extract, arhat pomace 15%, hop residue 20%, pomelo peel 15%, starch 10%.
Antistaling agent preparation method: Jasmine slag, arhat pomace, hop residue, pomelo peel are pulverized, added 3 times of water of raw material, at 40 ℃ of temperature, refluxing extraction 100min, obtains extract; Starch is added in extract, ultrasonic wave disperses again, the liquid that is uniformly mixed, and compression, spraying is dry, obtains antistaling agent.
During use, add water, the ratio of antistaling agent and water is 1:20, mixes, and puts into healthy fresh pork, soaks 3 minutes, pulls out, after drying, is covered with preservative film, under 4 ℃ of conditions, refrigerates.Separately get same healthy fresh pork of processing without antistaling agent of same weight in contrast, in equal environment, preserve, can make pork storage time under 4 ℃ of conditions extend to 3～4 days from original 1～2 day, and without obvious peculiar smell.
Embodiment 2
An antistaling agent made from plant waste, is made by the raw material of following percentage by weight: the dry flower 42% after jasmine fresh flower scenting tea, arhat pomace 25%, hop residue 16%, pomelo peel 11%, starch 6%.
Antistaling agent preparation method: Jasmine slag, arhat pomace, hop residue, pomelo peel are pulverized, added 4 times of water of raw material, at 45 ℃ of temperature, refluxing extraction 80min, obtains extract; Starch is added in extract, ultrasonic wave disperses again, the liquid that is uniformly mixed, and compression, spraying is dry, obtains antistaling agent.
Embodiment 3
An antistaling agent made from plant waste, is made by the raw material of following percentage by weight: the dry flower 44% after jasmine fresh flower scenting tea, arhat pomace 20%, hop residue 17%, pomelo peel 12%, starch 7%.
Antistaling agent preparation method: Jasmine slag, arhat pomace, hop residue, pomelo peel are pulverized, added 4 times of water of raw material, at 50 ℃ of temperature, refluxing extraction 70min, obtains extract; Starch is added in extract, ultrasonic wave disperses again, the liquid that is uniformly mixed, and compression, spraying is dry, obtains antistaling agent.
During use, add water, the ratio of antistaling agent and water is 1:25, mixes, and puts in the same sizely, without breakage, insect pest, overdone fresh strawberry, soaks 8 minutes, pulls out, after drying, is covered with preservative film, under 4 ℃ of conditions, preserves.Separately get in the same size that same weight of the same race processes without antistaling agent, without breakage, insect pest, overdone fresh strawberry in contrast, in equal environment, preserving, the strawberry after processing grows 15～20 days than the Storage of Strawberry time in control group.
Embodiment 4
An antistaling agent made from plant waste, is made by the raw material of following percentage by weight: jasmine fresh flower extracts the dry flower 50% after essential oil, arhat pomace 20%, hop residue 15%, pomelo peel 10%, starch 5%.
Antistaling agent preparation method: Jasmine slag, arhat pomace, hop residue, pomelo peel are pulverized, added 5 times of water of raw material, at 60 ℃ of temperature, refluxing extraction 50min, obtains extract; Starch is added in extract, ultrasonic wave disperses again, the liquid that is uniformly mixed, and compression, spraying is dry, obtains antistaling agent.
During use, add water, the ratio of antistaling agent and water is 1:30, mixes, and puts into without fresh pakchoi damaged, insect pest, soaks 8 minutes, pulls out, after drying, is covered with preservative film, under room temperature condition, preserves.The fresh pakchoi without damaged, insect pest of separately getting that same weight of the same race processes without antistaling agent in contrast, is preserving in equal environment, and the good vegetables rate can be observed after 5 days in contrast is 53.2%; The good vegetables rate that antistaling agent is processed is 98.1%, free from extraneous odour.
Claims (7)
1. an antistaling agent made from plant waste, is characterized in that, by the raw material of following percentage by weight, is made: Jasmine slag 40%～50%, arhat pomace 15%～25%, hop residue 15%～20%, pomelo peel 10%～15%, starch 5%～10%.
2. the antistaling agent made from plant waste according to claim 1, is characterized in that, by the raw material of following percentage by weight, is made: Jasmine slag 44%, arhat pomace 20%, hop residue 17%, pomelo peel 12%, starch 7%.
3. the antistaling agent made from plant waste according to claim 1 and 2, is characterized in that: described Jasmine slag is the dry flower after jasmine fresh flower scenting tea, or extracts the dry flower after essential oil, medicinal extract.
4. the antistaling agent made from plant waste according to claim 1 and 2, is characterized in that: described arhat pomace is that Momordica grosvenori extracts the slag producing after Momordica-Glycosides.
5. the antistaling agent made from plant waste according to claim 1 and 2, is characterized in that: described hop residue is that while producing beer, hops is through the slag of generation after extraction.
6. the antistaling agent made from plant waste according to claim 1 and 2, is characterized in that: described antistaling agent is made powdery.
7. the antistaling agent made from plant waste according to claim 1 and 2, is characterized in that: the application of described antistaling agent in vegetables, fruit or meat fresh-keeping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410368228.6A CN104116120B (en) | 2014-07-30 | 2014-07-30 | A kind of antistaling agent made from plant waste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410368228.6A CN104116120B (en) | 2014-07-30 | 2014-07-30 | A kind of antistaling agent made from plant waste |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104116120A true CN104116120A (en) | 2014-10-29 |
| CN104116120B CN104116120B (en) | 2016-05-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410368228.6A Expired - Fee Related CN104116120B (en) | 2014-07-30 | 2014-07-30 | A kind of antistaling agent made from plant waste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104116120B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106489921A (en) * | 2016-10-26 | 2017-03-15 | 广西鑫雅皇庭园林工程有限责任公司 | A kind of flower arrangement antistaling agent |
| CN107149000A (en) * | 2017-05-31 | 2017-09-12 | 铜仁市万山区山地刺葡萄农业有限公司 | A kind of antistaling agent for grape and preparation method thereof |
| CN107258899A (en) * | 2017-08-03 | 2017-10-20 | 张红霞 | Sweet potato antistaling agent is made by plant waste in one kind |
| CN107279275A (en) * | 2017-08-03 | 2017-10-24 | 张红霞 | A kind of antistaling agent being made up of jasmine tea waste residue and its application |
| CN107279268A (en) * | 2017-08-03 | 2017-10-24 | 张红霞 | It is a kind of to extend the preservation method of apple storing time |
| CN107372788A (en) * | 2017-08-03 | 2017-11-24 | 张红霞 | A kind of preservation method that can keep ipomoea batatas quality and flavor |
| CN107890001A (en) * | 2017-11-10 | 2018-04-10 | 江苏省农业科学院 | A kind of potpourri plant gas phase bacteriostatic agent |
| CN108450547A (en) * | 2018-02-11 | 2018-08-28 | 荔浦县万家兴果蔬专业合作社 | A kind of preservation method of shaddock |
| CN111066878A (en) * | 2020-01-05 | 2020-04-28 | 江苏经贸职业技术学院 | Natural fruit and vegetable preservative and preparation process thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106489921A (en) * | 2016-10-26 | 2017-03-15 | 广西鑫雅皇庭园林工程有限责任公司 | A kind of flower arrangement antistaling agent |
| CN107149000A (en) * | 2017-05-31 | 2017-09-12 | 铜仁市万山区山地刺葡萄农业有限公司 | A kind of antistaling agent for grape and preparation method thereof |
| CN107258899A (en) * | 2017-08-03 | 2017-10-20 | 张红霞 | Sweet potato antistaling agent is made by plant waste in one kind |
| CN107279275A (en) * | 2017-08-03 | 2017-10-24 | 张红霞 | A kind of antistaling agent being made up of jasmine tea waste residue and its application |
| CN107279268A (en) * | 2017-08-03 | 2017-10-24 | 张红霞 | It is a kind of to extend the preservation method of apple storing time |
| CN107372788A (en) * | 2017-08-03 | 2017-11-24 | 张红霞 | A kind of preservation method that can keep ipomoea batatas quality and flavor |
| CN107890001A (en) * | 2017-11-10 | 2018-04-10 | 江苏省农业科学院 | A kind of potpourri plant gas phase bacteriostatic agent |
| CN108450547A (en) * | 2018-02-11 | 2018-08-28 | 荔浦县万家兴果蔬专业合作社 | A kind of preservation method of shaddock |
| CN111066878A (en) * | 2020-01-05 | 2020-04-28 | 江苏经贸职业技术学院 | Natural fruit and vegetable preservative and preparation process thereof |
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|---|---|
| CN104116120B (en) | 2016-05-04 |
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