CN105249139A - Plant source natural freshness-retaining preservative with liquorice as raw materials - Google Patents
Plant source natural freshness-retaining preservative with liquorice as raw materials Download PDFInfo
- Publication number
- CN105249139A CN105249139A CN201510829644.6A CN201510829644A CN105249139A CN 105249139 A CN105249139 A CN 105249139A CN 201510829644 A CN201510829644 A CN 201510829644A CN 105249139 A CN105249139 A CN 105249139A
- Authority
- CN
- China
- Prior art keywords
- parts
- extract
- freshness
- raw materials
- natural
- 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
Links
- 239000002994 raw material Substances 0.000 title claims abstract description 17
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 title claims abstract description 7
- 241000196324 Embryophyta Species 0.000 title abstract description 12
- 239000003755 preservative agent Substances 0.000 title abstract 5
- 230000002335 preservative effect Effects 0.000 title abstract 5
- 244000303040 Glycyrrhiza glabra Species 0.000 title abstract 3
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 title abstract 3
- 235000011477 liquorice Nutrition 0.000 title abstract 3
- 235000020748 rosemary extract Nutrition 0.000 claims abstract description 5
- 241000555712 Forsythia Species 0.000 claims description 10
- 238000000605 extraction Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 239000004599 antimicrobial Substances 0.000 claims description 8
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 241000050051 Chelone glabra Species 0.000 claims description 4
- 241000202807 Glycyrrhiza Species 0.000 claims description 4
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 4
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 4
- 229940010454 licorice Drugs 0.000 claims description 4
- 239000000284 extract Substances 0.000 abstract description 25
- 235000013305 food Nutrition 0.000 abstract description 12
- 238000004321 preservation Methods 0.000 abstract description 5
- 230000002035 prolonged effect Effects 0.000 abstract 2
- 241000555682 Forsythia x intermedia Species 0.000 abstract 1
- 241000219433 Myrica Species 0.000 abstract 1
- 241000709400 Ruba Species 0.000 abstract 1
- 239000010404 Scutellaria baicalensis extract Substances 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 229940092258 rosemary extract Drugs 0.000 abstract 1
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 description 19
- 238000001035 drying Methods 0.000 description 13
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 8
- 235000011613 Pinus brutia Nutrition 0.000 description 8
- 241000018646 Pinus brutia Species 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 241001529742 Rosmarinus Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 230000002421 anti-septic effect Effects 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 241001116389 Aloe Species 0.000 description 4
- 235000011399 aloe vera Nutrition 0.000 description 4
- 230000003260 anti-sepsis Effects 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 230000001105 regulatory effect Effects 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 229940069521 aloe extract Drugs 0.000 description 3
- 229940064004 antiseptic throat preparations Drugs 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 238000009920 food preservation Methods 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 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 description 2
- 108010053775 Nisin Proteins 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid group Chemical group C(C1=CC=CC=C1)(=O)O WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000005452 food preservative Substances 0.000 description 2
- 235000019249 food preservative Nutrition 0.000 description 2
- 230000001408 fungistatic effect Effects 0.000 description 2
- 235000019462 natural additive Nutrition 0.000 description 2
- 235000010297 nisin Nutrition 0.000 description 2
- 239000004309 nisin Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000015424 sodium Nutrition 0.000 description 2
- 235000011088 sodium lactate Nutrition 0.000 description 2
- 239000001540 sodium lactate Substances 0.000 description 2
- 229940005581 sodium lactate Drugs 0.000 description 2
- FJKROLUGYXJWQN-UHFFFAOYSA-M 4-hydroxybenzoate Chemical compound OC1=CC=C(C([O-])=O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-M 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 235000011201 Ginkgo Nutrition 0.000 description 1
- 235000008100 Ginkgo biloba Nutrition 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 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
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
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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 plant source natural freshness-retaining preservative with liquorice as raw materials. The plant source natural freshness-retaining preservative is characterized by being prepared from, by weight, 6-10 parts of liquorice extract, 4-6 parts of scutellaria baicalensis extract, 3-5 parts of rosemary extract, 1-2 parts of forsythia fructus extract and 1-2 parts of table salt. The limitation that according to existing natural preservative, freshness can be hardly effectively retained, and the shelf time can be hardly effectively prolonged is overcome. Through the effective compatibility and combination of extracted myrica ruba leaves and other plants, the shelf time of food can be greatly prolonged, the preservation freshness of the food is greatly improved, the main raw materials are all prepared from pure natural raw materials, and therefore the plant source natural freshness-retaining preservative is safe, reliable, low in manufacturing cost and easy to popularize on a large scale.
Description
Technical field
The present invention relates to a kind of natural food-preservative and preparation method thereof, particularly relating to a kind of take Radix Glycyrrhizae as the vegetable source natural antistaling and antiseptic agent of primary raw material, belongs to food additives field.
Background technology
In order to enable food preserve for a long time, preventing the putrid and deteriorated of food, simultaneously in order to ensure quality and the mouthfeel of food, often needing to add when the storage of varieties of food items is deposited or in making process at present and adding food preservative anticorrisive agent.Antistaling agent comparatively common in the market has the large main species of potassium sorbate, nisin and sodium lactate three, what these antistaling agents had is more prone to rotten when initial bacterium quantity is larger, what have can only extend storage life 3-5 days, some costs are high, increase product expense, resultant effect is all not ideal enough.Common anticorrisive agent is benzoic acid, sorbic acid and its esters, p-hydroxybenzoate, and price is lower, but understands the mouthfeel of food and the healthy generation harmful effect of people after adding, and actual antiseptic effect is also subject to the impact of other factors.At present, food additives are to trend development that is natural, nutrition, and the plant resources of China is the very abundant main flow found from plant and extract that natural additive for foodstuff becomes the research and development of current food additives again.Therefore, exploitation efficient, wide spectrum, safety and stability and cheap natural fresh-keeping anticorrisive agent have very important significance.
For the some defects existing for existing anticorrisive agent, antistaling agent, many entity and individual propose some new improvement projects.As Lu Jinrong once just proposed the application for a patent for invention of " a kind of Nanutal food fresh-keeping agent for fruit and preparation method thereof " by name on December 12nd, 2008, disclose a kind of Nanutal food fresh-keeping agent for fruit, its technical scheme consists predominantly of aloe and pine needle, and mass ratio is: 30-50: 7-13.The feature of this technical scheme is the preserve test this antistaling agent being used for fruits, has significant fresh-keeping effect, can realize the long-term preservation to fruits.And this antistaling agent is that pure natural plant extracts preparation, the fruit safety after fresh-keeping, without residual hazard, quality better, long fresh-keeping period, is conducive to the reduction of fruits transport, sale, preservation cost.Meanwhile, Huang Chibo also proposed the application for a patent for invention (number of patent application is 200810219942.3) of " taking aloe as antiseptics for natural food of raw material and preparation method thereof " by name on December 12nd, 2008, it discloses a kind of take aloe as antiseptics for natural food of raw material and preparation method thereof, be that raw material mixes by aloe extract, forsythia suspense extraction and salt, the weight ratio of described raw material is: aloe extract: 5-15, forsythia suspense extraction: 1-2, salt: 1-2.Described aloe extract is the pulvis that extract solution from aloe is made by drying.Antiseptics for natural food obtained by this technical scheme has effect of broad-spectrum antibacterial, and have stronger fungistatic effect to each bacterioid, saccharomycete, mould, its fungistatic effect is obviously better than chemical food preservations.
Prior art like this is many in addition, but all in all, and these technical schemes are not bias toward that to extend the holding time be exactly too emphasize that mouthfeel is fresh-keeping, and resultant effect is all not ideal enough.Particularly all kinds of research shows, there is many physiological activators in nature natural plants, if comprehensively extract these natural plants and be mixed with combination, makes natural antisepsis fresh-keeping agent, not only natural but also safety.How to play the effect of ginkgo on preservation and antisepsis, there is good prospect.
Summary of the invention
The technical problem to be solved in the present invention overcomes the restriction that existing natural antiseptic agent is difficult to effectively keep freshness and existing crude antistaling agent to be difficult to effectively extend the holding time, provides a kind of significantly can extend the natural additive for foodstuff that the food preservation time significantly can promote again food preservation freshness by effective compatibility combination of extracting Radix Glycyrrhizae and other plant.
The present invention solves the problems of the technologies described above taked technical scheme: a kind of take Radix Glycyrrhizae as the vegetable source natural antistaling and antiseptic agent of raw material, formulated by the raw material of following weight proportion: licorice 6 ~ 10 parts, Baical Skullcap root P.E 4 ~ 6 parts, Rosmarinus officinalis extract 3 ~ 5 parts, forsythia suspense extraction 1 ~ 2 part, salt 1 ~ 2 part.
Preferred version of the present invention is: licorice 10 parts, Rosmarinus officinalis extract 4 parts, Baical Skullcap root P.E 5 parts, forsythia suspense extraction 1 part, salt 1 part.
Preparation method of the present invention is: take Radix Glycyrrhizae to scale, pine needle and rosemary are cleaned, mixing after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, extractor pressure is regulated to be 1.5MPa, temperature is 35 ~ 38 DEG C, extract 3 times, each 1.5 hours, obtain mixed extract, again extract is staticly settled 18 hours, getting supernatant liquor is 100 orders by aperture successively, 200 orders and 400 object silk screens carry out triple filter, then in filtrate, add forsythia suspense extraction and the salt of predetermined weight again, and then insert in vacuum concentration pot, carry out concentrating to obtain medicinal extract at 3 DEG C, finally medicinal extract is carried out drying by drying tower, undertaken being crushed to 100 orders by Universalpulverizer after drying.
The invention has the advantages that: (1) primary raw material of the present invention is if Radix Glycyrrhizae, pine needle, rosemary are all from natural plants, and safety non-toxic, meets the foodsafety that current country advocates; (2) Radix Glycyrrhizae, pine needle, rosemary is adopted to extract and prepare antistaling and antiseptic agent, both present plant resources has fully been used, and obtained antisepsis antistaling agent cost is lower, relative to common antistaling agent and the anticorrisive agent of equivalent efficacy, integrated cost of the present invention can reduce more than 70%, is convenient to promote on a large scale; (3) fresh-keeping effect is better, and for the antistaling agents such as potassium sorbate, nisin and sodium lactate, under comparable sodium condition, freshness date of the present invention can extend 15 ~ 18%; (4) antiseptic effect is better, rosemary has very strong anti-corrosive fresh-keeping function, Radix Glycyrrhizae is to the restraint extra-heavy of bacterium, it is highly stable lower than 80 DEG C of environment in temperature, pine needle then can the germ such as killing fungus, mould, bacterium, virus, suppresses and the growth of eliminating pathogen is bred, and has higher biologically active, triple interaction, can make the present invention have obvious antiseptic effect.
Detailed description of the invention
Below in conjunction with embodiment, principle of the present invention and advantage are further elaborated.
Embodiment 1: take 6KG Radix Glycyrrhizae to scale, 4KG pine needle and 3KG rosemary are cleaned, mixing after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, extractor pressure is regulated to be 1.5MPa, temperature is 35 DEG C, extract 3 times, each 1.5 hours, obtain mixed extract, again extract is staticly settled 18 hours, getting supernatant liquor is 100 orders by aperture successively, 200 orders and 400 object silk screens carry out three times and filter, then in filtrate, add forsythia suspense extraction and the 1KG salt of 1KG again, and then insert in vacuum concentration pot, carry out concentrating to obtain medicinal extract at 3 DEG C, finally medicinal extract is carried out drying by drying tower, undertaken being crushed to 100 orders by Universalpulverizer after drying.
Embodiment 2: take 10KG Radix Glycyrrhizae to scale, 6KG pine needle and 5KG rosemary are cleaned, mixing after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, extractor pressure is regulated to be 1.5MPa, temperature is 38 DEG C, extract 3 times, each 1.5 hours, obtain mixed extract, again extract is staticly settled 18 hours, getting supernatant liquor is 100 orders by aperture successively, 200 orders and 400 object silk screens carry out three times and filter, then in filtrate, add forsythia suspense extraction and the 2KG salt of 1.5KG again, and then insert in vacuum concentration pot, carry out concentrating to obtain medicinal extract at 3 DEG C, finally medicinal extract is carried out drying by drying tower, undertaken being crushed to 100 orders by Universalpulverizer after drying.
Embodiment 3: take 10KG Radix Glycyrrhizae to scale, 5KG pine needle and 4KG rosemary are cleaned, mixing after chopping, again mixture is inserted in multi-function extractor, add 4 times to the water of mixture quality, extractor pressure is regulated to be 1.5MPa, temperature is 35 ~ 38 DEG C, extract 3 times, each 1.5 hours, obtain mixed extract, again extract is staticly settled 18 hours, getting supernatant liquor is 100 orders by aperture successively, 200 orders and 400 object silk screens carry out three times and filter, then in filtrate, add forsythia suspense extraction and the 1KG salt of 1KG again, and then insert in vacuum concentration pot, carry out concentrating to obtain medicinal extract at 3 DEG C, finally medicinal extract is carried out drying by drying tower, undertaken being crushed to 100 orders by Universalpulverizer after drying.Through Integrated comparative, in comparable sodium condition, the vegetable source natural antistaling and antiseptic agent 3 obtained by the present embodiment 3 is than the preservation and antisepsis better effects if of anticorrisive agent 2, anticorrisive agent 1.
Claims (2)
1. be a vegetable source natural antistaling and antiseptic agent for raw material with Radix Glycyrrhizae, it is characterized in that it is made by the raw material of following weight proportion: licorice 6 ~ 10 parts, Baical Skullcap root P.E 4 ~ 6 parts, Rosmarinus officinalis extract 3 ~ 5 parts, forsythia suspense extraction 1 ~ 2 part, salt 1 ~ 2 part.
2. according to claim 1 take Radix Glycyrrhizae as the vegetable source natural antistaling and antiseptic agent of raw material, it is characterized in that it is made by the raw material of following weight proportion: licorice part, Rosmarinus officinalis extract 4 parts, Baical Skullcap root P.E 5 parts, forsythia suspense extraction 1 part, salt 1 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510829644.6A CN105249139A (en) | 2015-11-25 | 2015-11-25 | Plant source natural freshness-retaining preservative with liquorice as raw materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510829644.6A CN105249139A (en) | 2015-11-25 | 2015-11-25 | Plant source natural freshness-retaining preservative with liquorice as raw materials |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105249139A true CN105249139A (en) | 2016-01-20 |
Family
ID=55089336
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510829644.6A Pending CN105249139A (en) | 2015-11-25 | 2015-11-25 | Plant source natural freshness-retaining preservative with liquorice as raw materials |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105249139A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113662123A (en) * | 2021-09-01 | 2021-11-19 | 秦皇岛市正龙食品有限公司 | Natural compound antiseptic fresh-keeping powder and use method thereof |
-
2015
- 2015-11-25 CN CN201510829644.6A patent/CN105249139A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113662123A (en) * | 2021-09-01 | 2021-11-19 | 秦皇岛市正龙食品有限公司 | Natural compound antiseptic fresh-keeping powder and use method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105475804A (en) | Botanical natural fresh keeping antiseptic prepared from strawberry tree leaves | |
| CN102224937B (en) | Natural botanical seasoning preservative | |
| CN103689060A (en) | Chinese herbal medicine preservative | |
| CN105211274A (en) | A kind of fruits and vegetables bacteriostasis, preservation agent and preparation method thereof | |
| CN104489071A (en) | Chinese herbal medicine preservative | |
| CN104904822A (en) | A plant derived compound antistaling agent used for chilled fresh meat and a preparation method thereof | |
| CN105309607A (en) | Citrus preservative and preparation method thereof | |
| CN105325537A (en) | Plum fruit preservative and preparing method thereof | |
| CN103156260A (en) | Plant-source natural fresh-keeping antiseptic by using balsam pear as raw material | |
| CN105053170B (en) | A kind of papaya antistaling agent, preparation method and application | |
| CN103156256A (en) | Botanical natural fresh-keeping antiseptic with licorice as raw material | |
| CN104370629A (en) | Bio-organic fertilizer specially used for alocasia macrorrhiza | |
| CN102551172A (en) | Botanical natural fresh-keeping preservative by using myrica rubra leaves as raw material | |
| CN105418234A (en) | Nutrition rooting powder for cuttage of illicium anisatum | |
| CN103733922B (en) | A kind of prevention and controls of hawthorn anthracnose | |
| CN105249139A (en) | Plant source natural freshness-retaining preservative with liquorice as raw materials | |
| CN104761358A (en) | Drop irrigation fertilizer for wolfberry | |
| CN103156257A (en) | Method of preparing plant-source natural fresh-keeping antiseptic by using licorice as raw material | |
| CN103656720B (en) | Clean environment type Sabina vulgaris incense and processing technology thereof | |
| CN105249136A (en) | Preparation method of plant source natural freshness-retaining preservative with liquorice as raw materials | |
| CN105249137A (en) | Natural fresh-keeping preservative containing natamycin | |
| CN106588367A (en) | Special fertilizer for promoting growth of grapes | |
| CN105475803A (en) | Botanical natural fresh keeping antiseptic prepared from balsam pear | |
| CN105380060A (en) | Preparation method for botanical natural preservative taking bitter gourds as raw materials | |
| CN107821455B (en) | Traditional Chinese medicine preparation for health care and quality improvement of tobacco and use method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160120 |
|
| WD01 | Invention patent application deemed withdrawn after publication |