CN106721885A - A kind of food preservative and preparation method thereof - Google Patents
A kind of food preservative and preparation method thereof Download PDFInfo
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- CN106721885A CN106721885A CN201610263840.6A CN201610263840A CN106721885A CN 106721885 A CN106721885 A CN 106721885A CN 201610263840 A CN201610263840 A CN 201610263840A CN 106721885 A CN106721885 A CN 106721885A
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- 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
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- 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
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Abstract
The invention discloses a kind of food preservative and preparation method thereof.By weight, the water per 1L includes 0.5~2.5g of sodium alginate, 0.2~7.5g of gelatin, 0.2~7.5g of carragheen, 0.2~7.5g of xanthans, 0.1~1.5g of lysozyme, goering lemongrass herb 15~25g of extract, 15~25g of sowthistle tasselflower herb extract.Wherein have synergy goering lemongrass herb and sowthistle tasselflower herb extract is formed in the presence of lysozyme and can block the material of bacterium schizogamy, so as to obtain fresh-keeping effect well, the food preservative with natural extract as primary raw material.
Description
Technical field
The invention belongs to food antiseptic preservation field, and in particular to a kind of food preservative and preparation method thereof.
Background technology
Food preservative is segmented into two major classes, i.e. chemical synthesis class and natural class antistaling agent.For a long time, people mainly use
Preserving fruit and vegetable utilizing of the chemical synthesis class antistaling agent to storage.Although the preservation and antisepsis effect of chemical synthesis class antistaling agent is preferably, a lot
Synthetics confrontation health has certain toxic and side effect.Therefore, people start notice to turn to natural class antistaling agent,
Natural plant extracts turn into the emphasis of people's research concern.
The content of the invention
It is an object of the invention to provide a kind of food preservative, the preparation method and purposes of the food preservative.
Above-mentioned purpose is achieved by the following technical solution：
A kind of food preservative, comprising following raw material：
By weight, the water per 1L includes 0.5~2.5g of sodium alginate, 0.2~7.5g of gelatin, 0.2~7.5g of carragheen, xanthans
0.2~7.5g, 0.1~1.5g of lysozyme, goering lemongrass herb 15~25g of extract, 15~25g of sowthistle tasselflower herb extract；
The preparation method of the goering lemongrass herb extract is：A () crushes dry goering lemongrass herb, flowed back with 70~80% ethanol solutions heat
Extract, merging filtrate, be concentrated into and obtain ethanol extraction concentrate without alcohol taste；B step (a) gained ethanol is extracted concentrate by ()
Dilute with water, successively with petroleum ether, ethyl acetate and water saturated extracting n-butyl alcohol, is concentrated under reduced pressure, and respectively obtains petroleum ether extraction
Take thing, acetic acid ethyl ester extract and n-butyl alcohol extract；C () n-butyl alcohol extract water dissolves, filtering, filtrate uses D101
Macroporous resin enrichment active component, first removes big polar components with 10~15% alcohol flushing, 6~8 column volumes, then with 65~75%
8~10 column volumes of ethanol elution, collect 65~75% ethanol eluates, are concentrated under reduced pressure, and spray drying is obtained final product；
The preparation method of the sowthistle tasselflower herb extract is：A () crushes dry sowthistle tasselflower herb, flowed back with 55~65% ethanol solutions heat
Extract, merging filtrate, be concentrated into and obtain ethanol extraction concentrate without alcohol taste；B step (a) gained ethanol is extracted concentrate by ()
Dilute with water, successively with petroleum ether, ethyl acetate and water saturated extracting n-butyl alcohol, is concentrated under reduced pressure, and respectively obtains petroleum ether extraction
Take thing, acetic acid ethyl ester extract and n-butyl alcohol extract；C () n-butyl alcohol extract water dissolves, filtering, use AB-8 macropores
Resin concentration active component, first removes big polar components with 5~10% alcohol flushing, 4~6 column volumes, then with 50~55% ethanol
8~10 column volumes of wash-out, collect 50~55% eluents, are concentrated under reduced pressure, and spray drying is obtained final product.
Further, the preparation method of the goering lemongrass herb extract is：A () crushes dry goering lemongrass herb, molten with 75% ethanol
Liquid circumfluence distillation, merging filtrate is concentrated into and obtains ethanol extraction concentrate without alcohol taste；B () carries step (a) gained ethanol
Concentrate dilute with water is taken, successively with petroleum ether, ethyl acetate and water saturated extracting n-butyl alcohol, is concentrated under reduced pressure, respectively obtained
Petroleum ether extract, acetic acid ethyl ester extract and n-butyl alcohol extract；(c) n-butyl alcohol extract water dissolves, filtering, filtrate
With D101 macroporous resin enrichment active components, first big polar components are removed with 10% alcohol flushing, 8 column volumes, then with 70%
8 column volumes of ethanol elution, collect 70% ethanol eluate, are concentrated under reduced pressure, and spray drying is obtained final product.
Further, the preparation method of the sowthistle tasselflower herb extract is：A () crushes dry sowthistle tasselflower herb, molten with 60% ethanol
Liquid circumfluence distillation, merging filtrate is concentrated into and obtains ethanol extraction concentrate without alcohol taste；B () carries step (a) gained ethanol
Concentrate dilute with water is taken, successively with petroleum ether, ethyl acetate and water saturated extracting n-butyl alcohol, is concentrated under reduced pressure, respectively obtained
Petroleum ether extract, acetic acid ethyl ester extract and n-butyl alcohol extract；C () n-butyl alcohol extract water dissolves, filtering, use AB-8
Macroporous resin enrichment active component, first removes big polar component, then use 50% ethanol elution with 8% alcohol flushing, 5 column volumes
10 column volumes, collect 50% eluent, are concentrated under reduced pressure, and spray drying is obtained final product.
Further, the lysozyme is the mixture of one or more in egg white lysozyme and plant lysozyme；The plant
Lysozyme is radish lysozyme or barley lysozyme.
The preparation method of above-mentioned food preservative, comprises the following steps：(1) sodium alginate soln is prepared, to the sodium alginate
Gelatin, carragheen and xanthans is added to be mixed to form colloidal sol in solution；(2) goering lemongrass herb extract and sowthistle tasselflower herb extract are prepared
Into extract solution, lysozyme is added to form mixed solution after being well mixed；(3) mixed solution is pressed into 0.5~1mL/min
Speed add the colloidal sol in be mixed to form suspension.
Above-mentioned food preservative is used for the purposes of food fresh keeping, food impregnated in food preservative and dried after 5~30min.
Beneficial effects of the present invention：
(1) food preservative primary raw material of the present invention be natural extract-sowthistle tasselflower herb extract and goering lemongrass herb extract, no
Health can be influenceed.And, it has been investigated that antistaling agent of the invention has significant fresh-keeping effect, this is mainly applicant
Because the material that the sowthistle tasselflower herb extract and goering lemongrass herb extract of above-mentioned content are formed with lysozyme has significant antiseptic effect.Separately
Outward, applicant it has been investigated that sowthistle tasselflower herb extract and goering lemongrass herb extract have synergy, its collective effect effect is much larger than
The anti-corrosive fresh-keeping effect of any one extract.
(2) preparation method of food preservative of the present invention, goering lemongrass herb extract, sowthistle tasselflower herb extract and lysozyme is independent
After mixing, by the mixed solution of formation be slowly added into that sodium alginate soln, gelatin, carragheen and xanthans be mixed to form it is molten
In gel matrix, make it is dispersed in matrix have mixed solution, so as to obtain homogeneous food preservative, make the antistaling agent
The performance of used time is more stable.
Specific embodiment
Lysozyme in the raw material of food preservative of the present invention is one or more in egg white lysozyme or plant lysozyme
Mixture；Wherein plant lysozyme can be to be isolated from the plants such as pawpaw, fig, turnip, barley, radish, cucumber
Lysozyme, present invention preferably uses radish lysozyme and barley lysozyme.Agents useful for same of the present invention, material without specified otherwise outside,
It is conventional reagent, the material that can be directly bought from market.Ethanol is food-grade ethanol.Sodium alginate, the various glue for using
Class is food grade raw material, meets national standard.The lysozyme for using is analysis net product.The ethanol solution of various concentrations is
Concentration expressed in percentage by volume.Goering lemongrass herb is the herb of grass tangerine grass.Sowthistle tasselflower herb is the herb of feverfew tassel flower.
Goering lemongrass herb method for preparing extractive of the present invention is：The dry goering lemongrass herbs of 10kg are crushed, is returned with 75% ethanol solution heat
Stream extracts (25L × 3 time), merging filtrate, is concentrated into and obtains ethanol extraction concentrate (2L) without alcohol taste；Gained ethanol is extracted
Concentrate is diluted with water to 3L, successively with petroleum ether (3L × 3 time), ethyl acetate (3L × 3 time) and water saturated n-butanol
(3L × 3 time) extract, and are concentrated under reduced pressure, and respectively obtain petroleum ether extract, acetic acid ethyl ester extract and n-butyl alcohol extract；
N-butyl alcohol extract water dissolves, medical absorbent cotton filtering, use D101 macroporous resin enrichments, first with 10% alcohol flushing 8
Column volume removes big polar component, then with 70% ethanol elution, 8 column volumes, collects 70% ethanol eluate, is concentrated under reduced pressure,
Spray drying obtains final product goering lemongrass herb extract.
Sowthistle tasselflower herb method for preparing extractive of the present invention is：10kg is dried into sowthistle tasselflower herb to crush, with 60% ethanol solution circumfluence distillation
(25L × 3 time), merging filtrate is concentrated into and obtains ethanol extraction concentrate (3L) without alcohol taste；Gained ethanol is extracted into concentrate
Extracted with petroleum ether (3L × 3 time), ethyl acetate (3L × 3 time) and water saturated n-butanol (3L × 3 time) successively, subtracted
Pressure concentration, respectively obtains petroleum ether extract, acetic acid ethyl ester extract and n-butyl alcohol extract；N-butyl alcohol extract water dissolves,
Medical absorbent cotton is filtered, and with AB-8 type macroporous resin enrichment active components, first removes polysaccharide with 8% alcohol flushing, 5 column volumes,
Again with 50% ethanol elution, 10 column volumes, 50% eluent is collected, be concentrated under reduced pressure, spray drying obtains final product sowthistle tasselflower herb extract.
Food preservative of the present invention is elaborated with reference to specific embodiment.
Embodiment 1：The making of food preservative
(1) to 1.5g sodium alginates are added in 500mL water, sodium alginate soln is prepared, to adding 3.8g in sodium alginate soln
Gelatin, 3.8g carragheens and 3.8g xanthans are mixed to form colloidal sol；
(2) by 20g goering lemongrass herbs extract and 20g sowthistle tasselflower herbs extract addition 500mL water, mixed extract is configured to,
The barley lysozyme of radish lysozyme and 0.4g that 0.4g is added after mixing continues to be mixed to form mixed solution；
(3) mixed in above-mentioned mixed solution being added dropwise into the colloidal sol of step (1) with the speed of 0.8mL/s under mechanical agitation
Close, obtain food preservative 1.
Embodiment 2：The making of food preservative
(1) to 1.5g sodium alginates are added in 500mL water, sodium alginate soln is prepared, to adding 3.8g in sodium alginate soln
Gelatin, 3.8g carragheens and 3.8g xanthans are mixed to form colloidal sol；
(2) by 15g goering lemongrass herbs extract and 25g sowthistle tasselflower herbs extract addition 500mL water, mixed extract is configured to,
The barley lysozyme of radish lysozyme and 0.4g that 0.4g is added after mixing continues to be mixed to form mixed solution；
(3) mixed in above-mentioned mixed solution being added dropwise into the colloidal sol of step (1) with the speed of 0.8mL/s under mechanical agitation
Close, obtain food preservative 2.
Embodiment 3：The making of food preservative
(1) to 1.5g sodium alginates are added in 500mL water, sodium alginate soln is prepared, to adding 3.8g in sodium alginate soln
Gelatin, 3.8g carragheens and 3.8g xanthans are mixed to form colloidal sol；
(2) by 25g goering lemongrass herbs extract and 15g sowthistle tasselflower herbs extract addition 500mL water, mixed extract is configured to,
The barley lysozyme of radish lysozyme and 0.4g that 0.4g is added after mixing continues to be mixed to form mixed solution；
(3) mixed in above-mentioned mixed solution being added dropwise into the colloidal sol of step (1) with the speed of 0.8mL/s under mechanical agitation
Close, obtain food preservative 3.
Embodiment 4：The making (contrast test 1) of food preservative
(1) to 1.5g sodium alginates are added in 500mL water, sodium alginate soln is prepared, to adding 3.8g in sodium alginate soln
Gelatin, 3.8g carragheens and 3.8g xanthans are mixed to form colloidal sol；
(2) by 10g goering lemongrass herbs extract and 30g sowthistle tasselflower herbs extract addition 500mL water, mixed extract is configured to,
The barley lysozyme of radish lysozyme and 0.4g that 0.4g is added after mixing continues to be mixed to form mixed solution；
(3) mixed in above-mentioned mixed solution being added dropwise into the colloidal sol of step (1) with the speed of 0.8mL/s under mechanical agitation
Close, obtain food preservative 4.
Embodiment 5：The making (contrast test 2) of food preservative
(1) to 1.5g sodium alginates are added in 500mL water, sodium alginate soln is prepared, to adding 3.8g in sodium alginate soln
Gelatin, 3.8g carragheens and 3.8g xanthans are mixed to form colloidal sol；
(2) by 30g goering lemongrass herbs extract and 10g sowthistle tasselflower herbs extract addition 500mL water, mixed extract is configured to,
The barley lysozyme of radish lysozyme and 0.4g that 0.4g is added after mixing continues to be mixed to form mixed solution；
(3) mixed in above-mentioned mixed solution being added dropwise into the colloidal sol of step (1) with the speed of 0.8mL/s under mechanical agitation
Close, obtain food preservative 5.
Embodiment 6：The making (contrast test 3) of food preservative
(1) to 1.5g sodium alginates are added in 500mL water, sodium alginate soln is prepared, to adding 3.8g in sodium alginate soln
Gelatin, 3.8g carragheens and 3.8g xanthans are mixed to form colloidal sol；
(2) by 5g goering lemongrass herbs extract and 35g sowthistle tasselflower herbs extract addition 500mL water, mixed extract is configured to, is mixed
The barley lysozyme of radish lysozyme and 0.4g that 0.4g is added after conjunction continues to be mixed to form mixed solution；
(3) mixed in above-mentioned mixed solution being added dropwise into the colloidal sol of step (1) with the speed of 0.8mL/s under mechanical agitation
Close, obtain food preservative 6.
Embodiment 7：The making (contrast test 4) of food preservative
(1) to 1.5g sodium alginates are added in 500mL water, sodium alginate soln is prepared, to adding 3.8g in sodium alginate soln
Gelatin, 3.8g carragheens and 3.8g xanthans are mixed to form colloidal sol；
(2) by 35g goering lemongrass herbs extract and 5g sowthistle tasselflower herbs extract addition 500mL water, mixed extract is configured to, is mixed
The barley lysozyme of radish lysozyme and 0.4g that 0.4g is added after conjunction continues to be mixed to form mixed solution；
(3) mixed in above-mentioned mixed solution being added dropwise into the colloidal sol of step (1) with the speed of 0.8mL/s under mechanical agitation
Close, obtain food preservative 7.
In embodiment 1~7, sodium alginate addition can be adjusted in the range of 0.5~2.5g, and gelatin addition can be in 0.2~7.5g
In the range of adjust, carragheen addition can adjust in the range of 0.2~7.5g, and xanthans addition can be in 0.2~7.5g scopes
Interior adjustment, lysozyme addition can be adjusted in the range of 0.1~1.5g.In goering lemongrass herb extract and sowthistle tasselflower herb extractive content one
On the premise of fixed, said components adjustment within the specific limits is little to corrosion-resistanting fresh-keeping effect change.
Embodiment 8：Determine 1~7 pair of fresh-keeping effect of varieties of food items of antistaling agent
The cherry tomato that will be cleaned up immerses to be taken out after 20min in antistaling agent 1~7 respectively and dries i.e. completion treatment.Measure before processing,
Place 20 days weight-loss ratios of cherry tomato, Vc contents and healthy fruits naturally afterwards, as a result see the table below.Naturally the temperature placed is 20-25 DEG C.
From upper table result, antistaling agent 1~3 has significant fresh-keeping effect, illustrates goering lemongrass herb extract and sowthistle tasselflower herb extract
Bacterium schizogamy can be effectively blocked, so as to effectively prevent the food spoilages such as water fruits and vegetables and poultry.Embodiment 4~7 is and reality
Apply the unitary variant contrast test of example 1, it can be seen that goering lemongrass herb extract and any single extract amount of sowthistle tasselflower herb extract it is big or
When amount is few, the effect of its preservation and antisepsis all substantially dies down.Integrated embodiment 1~7 is as can be seen that goering lemongrass herb extract is carried with sowthistle tasselflower herb
Take between thing and there is certain synergy, the ratio of the two content within the specific limits when the anti-corrosion of food preservative prepared
Fresh-keeping effect is best.
The effect of above-described embodiment indicates that essentiality content of the invention, but with this does not limit protection scope of the present invention.
It will be understood by those within the art that, technical scheme can be modified or equivalent, without de-
From the essence and protection domain of technical solution of the present invention.
Claims (6)
1. a kind of food preservative, it is characterised in that comprising following raw material：By weight, the water per 1L includes sodium alginate
0.5~2.5g, 0.2~7.5g of gelatin, 0.2~7.5g of carragheen, 0.2~7.5g of xanthans, 0.1~1.5g of lysozyme, goering lemongrass herb are extracted
15~25g of thing, 15~25g of sowthistle tasselflower herb extract；
The preparation method of the goering lemongrass herb extract is：A () crushes dry goering lemongrass herb, flowed back with 70~80% ethanol solutions heat
Extract, merging filtrate, be concentrated into and obtain ethanol extraction concentrate without alcohol taste；B step (a) gained ethanol is extracted concentrate by ()
Dilute with water, successively with petroleum ether, ethyl acetate and water saturated extracting n-butyl alcohol, is concentrated under reduced pressure, and respectively obtains petroleum ether extraction
Take thing, acetic acid ethyl ester extract and n-butyl alcohol extract；C () n-butyl alcohol extract water dissolves, filtering, filtrate uses D101
Macroporous resin enrichment active component, first removes big polar components with 10~15% alcohol flushing, 6~8 column volumes, then with 65~75%
8~10 column volumes of ethanol elution, collect 65~75% ethanol eluates, are concentrated under reduced pressure, and spray drying is obtained final product；
The preparation method of the sowthistle tasselflower herb extract is：A () crushes dry sowthistle tasselflower herb, flowed back with 55~65% ethanol solutions heat
Extract, merging filtrate, be concentrated into and obtain ethanol extraction concentrate without alcohol taste；B step (a) gained ethanol is extracted concentrate by ()
Dilute with water, successively with petroleum ether, ethyl acetate and water saturated extracting n-butyl alcohol, is concentrated under reduced pressure, and respectively obtains petroleum ether extraction
Take thing, acetic acid ethyl ester extract and n-butyl alcohol extract；C () n-butyl alcohol extract water dissolves, filtering, use AB-8 macropores
Resin concentration active component, first removes big polar components with 5~10% alcohol flushing, 4~6 column volumes, then with 50~55% ethanol
8~10 column volumes of wash-out, collect 50~55% eluents, are concentrated under reduced pressure, and spray drying is obtained final product.
2. food preservative according to claim 1, it is characterised in that the preparation method of the goering lemongrass herb extract is：
A () crushes dry goering lemongrass herb, with 75% ethanol solution circumfluence distillation, merging filtrate is concentrated into and obtains ethanol without alcohol taste
Extract concentrate；B step (a) gained ethanol is extracted concentrate dilute with water by (), successively with petroleum ether, ethyl acetate and water
The extracting n-butyl alcohol of saturation, is concentrated under reduced pressure, and respectively obtains petroleum ether extract, acetic acid ethyl ester extract and n-butyl alcohol extract；
C () n-butyl alcohol extract water dissolves, filtering, filtrate is first rushed with D101 macroporous resin enrichment active components with 10% ethanol
Wash 8 column volumes and remove big polar component, then with 70% ethanol elution, 8 column volumes, collect 70% ethanol eluate, decompression
Concentration, spray drying is obtained final product.
3. food preservative according to claim 1, it is characterised in that the preparation method of the sowthistle tasselflower herb extract is：
A () crushes dry sowthistle tasselflower herb, with 60% ethanol solution circumfluence distillation, merging filtrate is concentrated into and obtains ethanol without alcohol taste
Extract concentrate；B step (a) gained ethanol is extracted concentrate dilute with water by (), successively with petroleum ether, ethyl acetate and water
The extracting n-butyl alcohol of saturation, is concentrated under reduced pressure, and respectively obtains petroleum ether extract, acetic acid ethyl ester extract and n-butyl alcohol extract；
(c) n-butyl alcohol extract water dissolves, filtering, with AB-8 macroporous resin enrichment active components, first with 8% alcohol flushing 5
Individual column volume removes big polar component, then with 50% ethanol elution, 10 column volumes, collects 50% eluent, is concentrated under reduced pressure,
Spray drying is obtained final product.
4. food preservative according to claim 1, it is characterised in that：The lysozyme is that egg white lysozyme and plant are molten
One or more in bacterium enzyme of mixture；The plant lysozyme is radish lysozyme or barley lysozyme.
5. the preparation method of any food preservative of Claims 1 to 4, it is characterised in that comprise the following steps：(1) match somebody with somebody
Sodium alginate soln processed, colloidal sol is mixed to form to gelatin, carragheen and xanthans is added in the sodium alginate soln；(2) will
Goering lemongrass herb extract and sowthistle tasselflower herb extract are configured to extract solution, add lysozyme to form mixed solution after being well mixed；(3)
Suspension is mixed to form during the mixed solution is added into the colloidal sol by the speed of 0.5~1mL/min.
6. any food preservative of Claims 1 to 4 is used for the purposes of food fresh keeping, during food impregnated in into food preservative
Dried after 5~30min.
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| CN108902647A (en) * | 2018-07-26 | 2018-11-30 | 苏州汉德瑞生物工程有限公司 | A kind of natural food-preservative and preparation method thereof |
| CN108935659A (en) * | 2018-07-27 | 2018-12-07 | 苏州汉德瑞生物工程有限公司 | A kind of fruit freshness preserving enzyme preparation and its application |
| CN110037105A (en) * | 2019-05-22 | 2019-07-23 | 高灿红 | A kind of food grade fresh edible maize antistaling agent and preparation method thereof |
| CN114698686A (en) * | 2022-04-18 | 2022-07-05 | 广西东鸣现代农业发展有限公司 | Natural apple preservative and preparation method thereof |
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Application publication date: 20170531 |