CN107319252A - One kind compounding bean product preservative and its application method - Google Patents
One kind compounding bean product preservative and its application method Download PDFInfo
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- CN107319252A CN107319252A CN201710592282.2A CN201710592282A CN107319252A CN 107319252 A CN107319252 A CN 107319252A CN 201710592282 A CN201710592282 A CN 201710592282A CN 107319252 A CN107319252 A CN 107319252A
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- CN
- China
- Prior art keywords
- preservative
- bean product
- compounding
- application method
- calcium propionate
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- 239000003755 preservative agent Substances 0.000 title claims abstract description 36
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 28
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 28
- 230000002335 preservative effect Effects 0.000 title claims abstract description 28
- 238000013329 compounding Methods 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 14
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 claims abstract description 13
- 239000004330 calcium propionate Substances 0.000 claims abstract description 13
- 235000010331 calcium propionate Nutrition 0.000 claims abstract description 13
- 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 claims abstract description 11
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 11
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 11
- 239000001632 sodium acetate Substances 0.000 claims abstract description 11
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 11
- 230000002421 anti-septic effect Effects 0.000 claims abstract description 8
- 235000014347 soups Nutrition 0.000 claims abstract description 5
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 4
- 235000013527 bean curd Nutrition 0.000 abstract description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 2
- 230000001408 fungistatic effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000011591 potassium Substances 0.000 abstract description 2
- 229910052700 potassium Inorganic materials 0.000 abstract description 2
- BHZOKUMUHVTPBX-UHFFFAOYSA-M sodium acetic acid acetate Chemical compound [Na+].CC(O)=O.CC([O-])=O BHZOKUMUHVTPBX-UHFFFAOYSA-M 0.000 abstract 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 7
- 239000004334 sorbic acid Substances 0.000 description 7
- 235000010199 sorbic acid Nutrition 0.000 description 7
- 229940075582 sorbic acid Drugs 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 230000003385 bacteriostatic effect Effects 0.000 description 4
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- WDJHALXBUFZDSR-UHFFFAOYSA-N acetoacetic acid Chemical compound CC(=O)CC(O)=O WDJHALXBUFZDSR-UHFFFAOYSA-N 0.000 description 3
- 238000005260 corrosion Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 159000000000 sodium salts Chemical class 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000001103 potassium chloride Substances 0.000 description 2
- 235000011164 potassium chloride Nutrition 0.000 description 2
- 235000019260 propionic acid Nutrition 0.000 description 2
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 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 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 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 1
- 108010053775 Nisin Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 230000000843 anti-fungal effect Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 229940121375 antifungal agent Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000004311 natamycin Substances 0.000 description 1
- 235000010298 natamycin Nutrition 0.000 description 1
- 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 description 1
- 229960003255 natamycin Drugs 0.000 description 1
- 239000004309 nisin Substances 0.000 description 1
- 235000010297 nisin Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
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)
- Beans For Foods Or Fodder (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention is a kind of compounding bean product preservative and its application method, and preservative is made up of following raw material：Calcium propionate 15% ~ 25%；Potassium sorbate 75% ~ 80%；Sodium Diacetate 0 ~ 10%.In use, aforementioned base materials are mixed, dissolved with appropriate soup, antiseptic solution is made, antiseptic solution and dried bean curd are sufficiently mixed.The present invention is made up of calcium propionate with the sour potassium of mountain profit by the proportioning of science, is improved the fungistatic effect of preservative, can effectively be suppressed mould, yeast and aerophile bacterium, extends shelf life of products.
Description
Technical field
The present invention relates to a kind of preservative, more particularly to a kind of compounding bean product preservative further relates to foregoing preservatives
Application method.
Background technology
Soybean nutritional enriches, nutriment and iron, calcium, phosphorus, magnesium for being needed rich in human bodies such as protein, fat, fibers etc.
A variety of the essential trace elements of the human bodys, have the laudatory title of " Vegetable meat ".Bean curd and its product, are special using the gel of soybean protein
Property, the product being made through solidifying process, it is mainly characterized by being rich in protein and moisture.Therefore, easily by microorganism
Pollution and go bad.
Generally, the sale of bean product is generally opening sale, and its retention time is short, especially in temperature higher summer,
Easily cause the amount reproduction of microorganism so that bean product occur shrink, surface and become glutinous, produce peculiar smell iso-metamorphism phenomenon, not only
Influence the sale of product, it is serious it may also happen that food safety affair.
In the prior art, the preservation of bean product is extended typically by the one or more preservatives of addition or antioxidant
Time, its major defect is：
（1）Preservative in itself may have certain defect, one be single preservative antimicrobial spectrum it is limited, it is impossible to completely inhibit beans
Putrefactive microorganisms in based article, two be that some preservatives have peculiar smell, and wind beastly can be produced when usage amount is larger
Taste, makes the acceptable reduction of food, so as to reduce its commodity value, such as sodium Diacetate can reduce the pH of food, make product
The effect of souring；Three be that some preservatives have particular/special requirement to environment, and such as propionic acid and its sodium salt and sorbic acid and its sylvite exist
Bacteriostatic activity is reduced when pH is more than 6.
（2）In order to improve corrosion-resistanting fresh-keeping effect, often there is the phenomenon of excess or Use overrun additive.According to China
National food safety standard《Food additives use standard》GB2760, bean product allow the anti-corrosion used to be formed with propionic acid and its sodium
Salt, sorbic acid and its sylvite, diacetic acid and its sodium salt.Often occur Use out of range these additives in actual production, or even make
With some preservatives not in the range of use, nisin, Natamycin, sodium lactate are used such as in bean product.
The content of the invention
The technical problems to be solved by the invention be in view of the shortcomings of the prior art there is provided a kind of compatibility rationally, anti-corrosion effect
Really good compounding bean product preservative.
Another technical problem to be solved by this invention there is provided the application method of foregoing preservatives.
The technical problems to be solved by the invention are realized by following technical scheme, and the present invention is a kind of compounding
Bean product preservative, is characterized in, is made up of the raw material of following percentage by weight：
Calcium propionate 15% ~ 25%；
Potassium sorbate 75% ~ 80%；
Sodium Diacetate 0 ~ 10%.
In invention described above compounding bean product preservative technology scheme：The ratio of weight percent hundred of each raw material is：
Calcium propionate 15% ~ 20%；
Potassium sorbate 75% ~ 78%；
Sodium Diacetate 2% ~ 8%.
The technical problems to be solved by the invention are realized by following technical scheme, and the present invention is a kind of as before
The application method for the compounding bean product preservative stated, is characterized in：Above-mentioned raw materials are mixed in proportion, by 1.10 ~ 1.15g/
Kg consumption weighs mixture, is dissolved with appropriate soup, antiseptic solution is made, and antiseptic solution and bean product are fully mixed
Conjunction.
Calcium propionate has inhibitory action to mould and the aerobic bacillus that bean product can be caused to produce haircuts material, right
Yeast unrestraint is acted on, and is a kind of acid type preservative, in acid range effectively, and below pH5 is optimal to the inhibitory action of mould,
Bacteriostasis is substantially reduced during pH6；Potassium sorbate is worked by sorbic acid, and sorbic acid only enters in a subtle way through cell membrane
It can just be worked in organism, the bacteriostatic activity of molecular state is stronger than ionic state, sorbic acid is mainly to mould, yeast and aerobic corruption
Lose bacterium effectively, and to anaerobic bacteria and lactic acid bacteria almost without effect.Sorbic acid is acid type preservative, by action effect pH value shadow
Ring, when pH value of solution is less than 4, bacteriostatic activity is strong, and pH is when being more than 6, bacteriostatic activity reduction.The antibacterial action source of sodium Diacetate
In acetic acid, when acetic acid passes through cell membrane, intracellular protein can be denatured, so as to play antibacterial action.Diacetic acid and sorbic acid
During etc. sharing, there is preferable synergy.But diacetic acid can cause product pH to decline.Above-mentioned three kinds of preservatives belong to acid type anti-corrosion
Agent, with similar action pH, while these three preservatives have different antifungal mechanisms, can suppress different types of micro- life
Thing, its complementation is given full play to by compounding.
Compared with prior art, the present invention is made up of calcium propionate with the sour potassium of mountain profit by the proportioning of science, improves preservative
Fungistatic effect, can effectively suppress mould, yeast and aerophile bacterium, extend shelf life of products.
Embodiment
Concrete technical scheme of the invention described further below, in order to which those skilled in the art is further understood that
The present invention, without constituting the limitation to its right.
Embodiment 1, one kind compounding bean product preservative, is made up of the raw material of following percentage by weight：
Calcium propionate 25%；
Potassium sorbate 75%.
Embodiment 2, one kind compounding bean product preservative, is made up of the raw material of following percentage by weight：
Calcium propionate 20%；
Potassium sorbate 76%；
Sodium Diacetate 4%.
Embodiment 3, one kind compounding bean product preservative, is made up of the raw material of following percentage by weight：
Calcium propionate 18%；
Potassium sorbate 76%；
Sodium Diacetate 6%.
Embodiment 4, one kind compounding bean product preservative, is made up of the raw material of following percentage by weight：
Calcium propionate 15%；
Potassium sorbate 80%；
Sodium Diacetate 5%.
Embodiment 5, one kind compounding bean product preservative, is made up of the raw material of following percentage by weight：
Calcium propionate 16%；
Potassium sorbate 78%；
Sodium Diacetate 6%.
A kind of embodiment 9, the application method of compounding bean product preservative as described in embodiment 1-5, in proportion will be upper
Raw material mixing is stated, mixture is weighed by 1.10 ~ 1.15g/kg consumption, is dissolved with appropriate soup, antiseptic solution is made, will be anti-
Rotten agent solution is sufficiently mixed with bean product.
A kind of embodiment 10, application method of compounding bean product preservative as described in Example 5, in proportion will be above-mentioned
Raw material is mixed, and mixture is weighed by 1.15g/kg consumption, is dissolved with appropriate soup, antiseptic solution is made, and preservative is molten
Liquid is sufficiently mixed with dried bean curd.
The dried bean curd for adding preservative is placed into 37 ± 1 DEG C of culture 8h in incubator, then carries out total plate count and coliform
Examine, be as a result 2 ~ 2.2 × 10 for total plate count3, Escherichia coli most probable number MPN is respectively less than 3.0.
Claims (3)
1. one kind compounding bean product preservative, it is characterised in that be made up of the raw material of following percentage by weight：
Calcium propionate 15% ~ 25%；
Potassium sorbate 75% ~ 80%；
Sodium Diacetate 0 ~ 10%.
2. compounding bean product preservative according to claim 1, it is characterised in that the weight percent hundred of each raw material compares
For：
Calcium propionate 15% ~ 20%；
Potassium sorbate 75% ~ 78%；
Sodium Diacetate 2% ~ 8%.
3. a kind of application method of compounding bean product preservative as claimed in claim 1 or 2, it is characterised in that：In proportion
Above-mentioned raw materials are mixed, mixture is weighed by 1.10 ~ 1.15g/kg consumption, is dissolved with appropriate soup, antiseptic solution is made,
Antiseptic solution and bean product are sufficiently mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710592282.2A CN107319252A (en) | 2017-07-19 | 2017-07-19 | One kind compounding bean product preservative and its application method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710592282.2A CN107319252A (en) | 2017-07-19 | 2017-07-19 | One kind compounding bean product preservative and its application method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319252A true CN107319252A (en) | 2017-11-07 |
Family
ID=60226528
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710592282.2A Pending CN107319252A (en) | 2017-07-19 | 2017-07-19 | One kind compounding bean product preservative and its application method |
Country Status (1)
| Country | Link |
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| CN (1) | CN107319252A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101601494A (en) * | 2009-06-16 | 2009-12-16 | 唐洪权 | Safe high-efficiency green bean product preservative and production method thereof |
| CN101897333A (en) * | 2010-07-22 | 2010-12-01 | 国家粮食局科学研究院 | Mildewcide, preparation method and application thereof in grain storage |
| CN102763886A (en) * | 2012-06-29 | 2012-11-07 | 占协琼 | Food preservative |
| CN105285655A (en) * | 2015-09-18 | 2016-02-03 | 四川省汇泉罐头食品有限公司 | Efficient food preservative |
| CN106901132A (en) * | 2015-12-22 | 2017-06-30 | 青岛城轨交通装备科技有限公司 | Beverage preservatives |
-
2017
- 2017-07-19 CN CN201710592282.2A patent/CN107319252A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101601494A (en) * | 2009-06-16 | 2009-12-16 | 唐洪权 | Safe high-efficiency green bean product preservative and production method thereof |
| CN101897333A (en) * | 2010-07-22 | 2010-12-01 | 国家粮食局科学研究院 | Mildewcide, preparation method and application thereof in grain storage |
| CN102763886A (en) * | 2012-06-29 | 2012-11-07 | 占协琼 | Food preservative |
| CN105285655A (en) * | 2015-09-18 | 2016-02-03 | 四川省汇泉罐头食品有限公司 | Efficient food preservative |
| CN106901132A (en) * | 2015-12-22 | 2017-06-30 | 青岛城轨交通装备科技有限公司 | Beverage preservatives |
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Application publication date: 20171107 |