CN107347987A - A kind of fruit and vegetable fresh-keeping agent - Google Patents
A kind of fruit and vegetable fresh-keeping agent Download PDFInfo
- Publication number
- CN107347987A CN107347987A CN201710671436.7A CN201710671436A CN107347987A CN 107347987 A CN107347987 A CN 107347987A CN 201710671436 A CN201710671436 A CN 201710671436A CN 107347987 A CN107347987 A CN 107347987A
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- Prior art keywords
- parts
- fruit
- keeping agent
- vegetable fresh
- sucrose
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- 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
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 52
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 43
- 229930006000 Sucrose Natural products 0.000 claims abstract description 28
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 28
- 239000005720 sucrose Substances 0.000 claims abstract description 28
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 22
- 241001116389 Aloe Species 0.000 claims abstract description 16
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 16
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 16
- 241001330002 Bambuseae Species 0.000 claims abstract description 16
- 241000638402 Incana Species 0.000 claims abstract description 16
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 16
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 16
- 239000011425 bamboo Substances 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 16
- 244000044425 Quisqualis indica Species 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000003814 drug Substances 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 150000001875 compounds Chemical class 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 10
- 239000011812 mixed powder Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 241001672694 Citrus reticulata Species 0.000 claims description 5
- 229940079593 drug Drugs 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 230000009545 invasion Effects 0.000 claims description 5
- 239000002689 soil Substances 0.000 claims description 4
- 241000234295 Musa Species 0.000 claims 5
- 244000288784 Posoqueria latifolia Species 0.000 claims 1
- 238000001467 acupuncture Methods 0.000 claims 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 abstract description 2
- 238000004500 asepsis Methods 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000001704 evaporation Methods 0.000 abstract description 2
- 230000008020 evaporation Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 208000015181 infectious disease Diseases 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000000813 microbial effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 abstract description 2
- 230000000241 respiratory effect Effects 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 239000006228 supernatant Substances 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 244000144730 Amygdalus persica Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 2
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 240000003768 Solanum lycopersicum Species 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000377 silicon dioxide Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000004563 wettable powder Substances 0.000 description 1
Classifications
-
- 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
- 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
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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
A kind of fruit and vegetable fresh-keeping agent, belongs to field of food storage.The raw material and parts by weight of the fruit and vegetable fresh-keeping agent be：Orange peel, banana skin, aloe, sucrose, the fruit of Rangoon creeper, Chinese torreyanut, cayropteris incana, datlily, the leaf of bamboo are burnt.Preparation method is：Orange peel, banana skin, aloe, sucrose add water by fermentation, take supernatant liquor to be mixed with the Chinese medicine fruit of Rangoon creeper, Chinese torreyanut, cayropteris incana, datlily, leaf of bamboo Jiao's extract solution.Fruit and vegetable fresh-keeping agent of the present invention forms transparent diaphragm in fruit and vegetable surfaces; fruits and vegetables respiratory intensity and acetate releasing quantity are reduced, a point evaporation is prevented, prevents microbial infection; so as to effectively extend the freshness date of fruits and vegetables; reduce the loss of the nutritional ingredient of fruits and vegetables; securely and reliably, asepsis environment-protecting; it is of good preservation effect, low in raw material price, it is beneficial to promote.
Description
【Technical field】
The invention belongs to field of food storage, and in particular to a kind of fruit and vegetable fresh-keeping agent.
【Background technology】
The conventional antistaling agent of in the market is new high fat film pulvis, and it is answered with higher fatty acids and multiple compounds science
Match somebody with somebody, a kind of wettable powder synthesized using characteristic scientific research new technology.New high fat film pulvis does not influence the ventilative printing opacity of crop water suction,
Protect fruits and vegetables not infected by outside disease, the effect of preserving fruit and vegetable utilizing can be played, still, new high fat film is made without sterilization in itself
With fresh-keeping effect is limited, is formed in addition, it is higher fatty acids with multiple compounds compounding, cost is higher.
【The content of the invention】
To solve the above problems, the invention provides a kind of fruit and vegetable fresh-keeping agent.The primary raw material of the fruit and vegetable fresh-keeping agent is mandarin orange
Orange peel, banana skin, aloe, sucrose, cost is cheap, and aloe, the fruit of Rangoon creeper, Chinese torreyanut, cayropteris incana, datlily, the leaf of bamboo are burnt, have and kill
The effect of worm, sterilization, anti-corrosion, the effect of preserving fruit and vegetable utilizing can be played.
The technical scheme that the present invention takes is：A kind of fruit and vegetable fresh-keeping agent, raw material and parts by weight are：Orange peel 45-55 parts, perfume (or spice)
Any of several broadleaf plants skin 45-55 parts, aloe 45-55 parts, Sucrose Content 45-55, fruit of Rangoon creeper 5-8 parts, Chinese torreyanut 3-5 parts, cayropteris incana 7-11 parts, datlily
5-8 parts, leaf of bamboo Jiao's 1-3 parts.
The preparation method of the fruit and vegetable fresh-keeping agent is as follows：
1) bulk drug is weighed by the parts by weight；
2) orange peel, banana skin, aloe, sucrose are shredded, is well mixed, obtains compound I；
3) sucrose is put into fermenter, adds 10 times of the mountain spring water that parts by weight are compound I, stirring adds to dissolving
Compound I obtained by entering step 2), stirs, covers tightly, and ferments six months, filtering, obtains filtrate II；
4) fruit of Rangoon creeper, Chinese torreyanut, cayropteris incana, datlily, leaf of bamboo Jiao are separately added into pulverizer to crush, mixing, obtain mixing medicine
Powder III；
5) mixed powder III obtained by step 4) is added into 6 times of 50 DEG C of the mountain spring water enchroachment (invasion) that parts by weight are mixed powder III
30min is steeped, big fire in marmite is transferred to and boils 30min, filters, obtains herb liquid IV；
6) herb liquid IV obtained by step 5) is mixed with filtrate II obtained by step 3), that is, obtains the fruit and vegetable fresh-keeping agent.
【Embodiment】
Embodiment 1
A kind of fruit and vegetable fresh-keeping agent, raw material and parts by weight are：A kind of fruit and vegetable fresh-keeping agent, it is characterised in that the preserving fruit and vegetable utilizing
The raw material and parts by weight of agent be：45 parts of orange peel, 45 parts of banana skin, 45 parts of aloe, Sucrose Content 45,5 parts of the fruit of Rangoon creeper, 3 parts of Chinese torreyanut,
7 parts of cayropteris incana, 5 parts of datlily, the leaf of bamboo are burnt 1 part.The orange peel, banana skin are fresh, ripe orange peel, banana skin.Institute
It is soil sucrose to state sucrose.
The preparation method of the fruit and vegetable fresh-keeping agent is as follows：
1) bulk drug is weighed by the parts by weight；
2) orange peel, banana skin, aloe, sucrose are shredded, is well mixed, obtains compound I；
3) sucrose is put into fermenter, adds 10 times of the mountain spring water that parts by weight are compound I, stirring adds to dissolving
Compound I obtained by entering step 2), stirs, covers tightly, and ferments six months, wherein every stirring in seven days once, filtering, obtaining filtrate
II；
4) fruit of Rangoon creeper, Chinese torreyanut, cayropteris incana, datlily, leaf of bamboo Jiao are separately added into pulverizer to crush, mixing, obtain mixing medicine
Powder III；
5) mixed powder III obtained by step 4) is added into 6 times of 50 DEG C of the mountain spring water enchroachment (invasion) that parts by weight are mixed powder III
30min is steeped, big fire in marmite is transferred to and boils 30min, filters, obtains herb liquid IV；
6) herb liquid IV obtained by step 5) is mixed with filtrate II obtained by step 3), that is, obtains the fruit and vegetable fresh-keeping agent.
Embodiment 2
A kind of fruit and vegetable fresh-keeping agent, raw material and parts by weight are：A kind of fruit and vegetable fresh-keeping agent, it is characterised in that the preserving fruit and vegetable utilizing
The raw material and parts by weight of agent be：50 parts of orange peel, 50 parts of banana skin, 50 parts of aloe, 50 parts of sucrose, 7 parts of the fruit of Rangoon creeper, 4 parts of Chinese torreyanut,
9 parts of cayropteris incana, 7 parts of datlily, the leaf of bamboo are burnt 2 parts.The orange peel, banana skin are fresh, ripe orange peel, banana skin.Institute
It is soil sucrose to state sucrose.
The preparation method of the fruit and vegetable fresh-keeping agent is as follows：
1) bulk drug is weighed by the parts by weight；
2) orange peel, banana skin, aloe, sucrose are shredded, is well mixed, obtains compound I；
3) sucrose is put into fermenter, adds 10 times of the mountain spring water that parts by weight are compound I, stirring adds to dissolving
Compound I obtained by entering step 2), stirs, covers tightly, and ferments six months, wherein every stirring in seven days once, filtering, obtaining filtrate
II；
4) fruit of Rangoon creeper, Chinese torreyanut, cayropteris incana, datlily, leaf of bamboo Jiao are separately added into pulverizer to crush, mixing, obtain mixing medicine
Powder III；
5) mixed powder III obtained by step 4) is added into 6 times of 50 DEG C of the mountain spring water enchroachment (invasion) that parts by weight are mixed powder III
30min is steeped, big fire in marmite is transferred to and boils 30min, filters, obtains herb liquid IV；
6) herb liquid IV obtained by step 5) is mixed with filtrate II obtained by step 3), that is, obtains the fruit and vegetable fresh-keeping agent.
Embodiment 3
A kind of fruit and vegetable fresh-keeping agent, raw material and parts by weight are：A kind of fruit and vegetable fresh-keeping agent, it is characterised in that the preserving fruit and vegetable utilizing
The raw material and parts by weight of agent be：55 parts of orange peel, 55 parts of banana skin, 55 parts of aloe, Sucrose Content 55,8 parts of the fruit of Rangoon creeper, 5 parts of Chinese torreyanut,
11 parts of cayropteris incana, 8 parts of datlily, the leaf of bamboo are burnt 3 parts.The orange peel, banana skin are fresh, ripe orange peel, banana skin.Institute
It is soil sucrose to state sucrose.
The preparation method of the fruit and vegetable fresh-keeping agent is as follows：
1) bulk drug is weighed by the parts by weight；
2) orange peel, banana skin, aloe, sucrose are shredded, is well mixed, obtains compound I；
3) sucrose is put into fermenter, adds 10 times of the mountain spring water that parts by weight are compound I, stirring adds to dissolving
Compound I obtained by entering step 2), stirs, covers tightly, and ferments six months, wherein every stirring in seven days once, filtering, obtaining filtrate
II；
4) fruit of Rangoon creeper, Chinese torreyanut, cayropteris incana, datlily, leaf of bamboo Jiao are separately added into pulverizer to crush, mixing, obtain mixing medicine
Powder III；
5) medicinal powder III mixed by step 4) is added into 6 times of 50 DEG C of the mountain spring water enchroachment (invasion) that parts by weight are mixed powder III to steep
30min, it is transferred to big fire in marmite and boils 30min, filters, obtain herb liquid IV；
6) herb liquid IV obtained by step 5) is mixed with filtrate II obtained by step 3), that is, obtains the fruit and vegetable fresh-keeping agent.
The fruit and vegetable fresh-keeping agent of the present invention be using with sterilization, antisepsis herb liquid as the simultaneous preservative of sterilization, with mandarin orange
The anti-putrefaction ferment that orange peel, banana skin, aloe, sucrose, water system are fermented into is as mould proof, preservative.In use, can be in fruits and vegetables table
Face forms transparent diaphragm, limitation fruits and vegetables and extraneous oxygen and the gas exchanges of carbon dioxide, film inner silica concentration of carbon
Height, reduce fruits and vegetables respiratory intensity and acetate releasing quantity.Meanwhile the diaphragm can also prevent a point evaporation, prevent microbial infection, from
And effectively extend the freshness date of fruits and vegetables.The fruit and vegetable fresh-keeping agent of the present invention is safe and reliable, asepsis environment-protecting, of good preservation effect, can subtract
The loss of the nutritional ingredient of few fruits and vegetables, low in raw material price, is beneficial to promote.
Experimental example
Take fresh peach, tomato, tangerine orange, cucumber, except prevent or cure a disease, part that is blue or green, small and having mechanical damage, ensure fruit
Fresh, uniformity, every kind of fruit every group 50.
A groups are fresh-keeping using new high fat film pulvis
B groups are using, other same as Example 2 fruits and vegetables guarantors burnt without gentleman, Chinese torreyanut, cayropteris incana, datlily, the leaf of bamboo
Fresh dose fresh-keeping
C groups use the fruit and vegetable fresh-keeping agent in embodiment 2 fresh-keeping
D groups are blank group, using freshness-retaining
1 different antistaling agents of table contrast to the fresh-keeping effect of peach
2 different antistaling agents of table contrast to the fresh-keeping effect of tomato
3 different antistaling agents of table contrast to the fresh-keeping effect of tangerine orange
4 different antistaling agents of table contrast to the fresh-keeping effect of cucumber
By table 1, table 2, table 3, table 4 it can be seen that fruit and vegetable fresh-keeping agent of the present invention with respect to new high fat film pulvis, clear water it is fresh-keeping
Effect is more preferable.Gentleman, Chinese torreyanut, cayropteris incana, datlily, leaf of bamboo Jiao have notable fresh-keeping effect in the present invention.
Claims (5)
1. a kind of fruit and vegetable fresh-keeping agent, it is characterised in that the raw material and parts by weight of the fruit and vegetable fresh-keeping agent be：Orange peel 45-55 parts,
Banana skin 45-55 parts, aloe 45-55 parts, Sucrose Content 45-55, fruit of Rangoon creeper 5-8 parts, Chinese torreyanut 3-5 parts, cayropteris incana 7-11 parts, acupuncture needle
Flower 5-8 parts, leaf of bamboo Jiao's 1-3 parts.
The preparation method of the fruit and vegetable fresh-keeping agent is as follows：
1) bulk drug is weighed by the parts by weight；
2) orange peel, banana skin, aloe, sucrose are shredded, is well mixed, obtains compound I；
3) sucrose is put into fermenter, adds 10 times of the mountain spring water that parts by weight are compound I, stirring adds step to dissolving
Rapid 2) gained compound I, stirs, covers tightly, ferment six months, filtering, obtain filtrate II；
4) fruit of Rangoon creeper, Chinese torreyanut, cayropteris incana, datlily, leaf of bamboo Jiao are separately added into pulverizer to crush, mixing, obtain mixed powder
III；
5) mixed powder III obtained by step 4) is added into 6 times of 50 DEG C of the mountain spring water enchroachment (invasion) that parts by weight are mixed powder III to steep
30min, it is transferred to big fire in marmite and boils 30min, filters, obtain herb liquid IV；
6) herb liquid IV obtained by step 5) is mixed with filtrate II obtained by step 3), that is, obtains the fruit and vegetable fresh-keeping agent.
2. fruit and vegetable fresh-keeping agent as claimed in claim 1, it is characterised in that the raw material and parts by weight of the fruit and vegetable fresh-keeping agent be：
50 parts of orange peel, 50 parts of banana skin, 50 parts of aloe, 50 parts of sucrose, 7 parts of the fruit of Rangoon creeper, 4 parts of Chinese torreyanut, 9 parts of cayropteris incana, datlily 7
Part, the leaf of bamboo are burnt 2 parts.
3. fruit and vegetable fresh-keeping agent as claimed in claim 1, it is characterised in that the orange peel, banana skin are fresh, ripe mandarin orange
Orange peel, banana skin.
4. fruit and vegetable fresh-keeping agent as claimed in claim 1, it is characterised in that the sucrose is soil sucrose.
5. fruit and vegetable fresh-keeping agent as claimed in claim 1, it is characterised in that during the step 3) is fermented six months, often
Every stirring in seven days once.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710671436.7A CN107347987A (en) | 2017-08-08 | 2017-08-08 | A kind of fruit and vegetable fresh-keeping agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710671436.7A CN107347987A (en) | 2017-08-08 | 2017-08-08 | A kind of fruit and vegetable fresh-keeping agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107347987A true CN107347987A (en) | 2017-11-17 |
Family
ID=60287008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710671436.7A Pending CN107347987A (en) | 2017-08-08 | 2017-08-08 | A kind of fruit and vegetable fresh-keeping agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107347987A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619172A (en) * | 2019-01-07 | 2019-04-16 | 广西壮族自治区农业科学院园艺研究所 | Organic citrus preservation method |
| CN109730144A (en) * | 2019-03-04 | 2019-05-10 | 大连民族大学 | A kind of blueberry preserved dose of preparation and its application method |
| CN110050832A (en) * | 2019-05-08 | 2019-07-26 | 中国热带农业科学院南亚热带作物研究所 | The preparation method and gained fermentation liquid and its application method of a kind of fruit fermentation liquid |
| CN111602713A (en) * | 2020-05-22 | 2020-09-01 | 山西三公里农业科技有限公司 | Fruit and vegetable preservative, preparation method and application thereof |
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|---|---|---|---|---|
| CN1589682A (en) * | 2004-01-08 | 2005-03-09 | 浙江教育学院 | Biological antistaling agent |
| CN1802937A (en) * | 2006-01-25 | 2006-07-19 | 哈尔滨美华生物技术股份有限公司 | Microbe viable bacteria antiseptic and antistaling agent for vegetable and fruit, and its production method |
| US20090081337A1 (en) * | 2007-09-26 | 2009-03-26 | Ahmad Amiri | Enhanced Easy to Handle Fruits & Produce |
| CN101455230A (en) * | 2008-04-18 | 2009-06-17 | 徐纯范 | Biological fruit and vegetable preservative |
| CN103548994A (en) * | 2013-11-08 | 2014-02-05 | 成都新朝阳作物科学有限公司 | Fruit and vegetable fresh-keeping agent as well as application thereof |
| CN106509083A (en) * | 2016-10-11 | 2017-03-22 | 常州市鼎日环保科技有限公司 | Preparation method for fresh-keeping film coating agent for fruits |
| CN106665820A (en) * | 2016-12-11 | 2017-05-17 | 唐林元 | Preparation method of edible fruit/vegetable coating agent |
-
2017
- 2017-08-08 CN CN201710671436.7A patent/CN107347987A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1589682A (en) * | 2004-01-08 | 2005-03-09 | 浙江教育学院 | Biological antistaling agent |
| CN1802937A (en) * | 2006-01-25 | 2006-07-19 | 哈尔滨美华生物技术股份有限公司 | Microbe viable bacteria antiseptic and antistaling agent for vegetable and fruit, and its production method |
| US20090081337A1 (en) * | 2007-09-26 | 2009-03-26 | Ahmad Amiri | Enhanced Easy to Handle Fruits & Produce |
| CN101455230A (en) * | 2008-04-18 | 2009-06-17 | 徐纯范 | Biological fruit and vegetable preservative |
| CN103548994A (en) * | 2013-11-08 | 2014-02-05 | 成都新朝阳作物科学有限公司 | Fruit and vegetable fresh-keeping agent as well as application thereof |
| CN106509083A (en) * | 2016-10-11 | 2017-03-22 | 常州市鼎日环保科技有限公司 | Preparation method for fresh-keeping film coating agent for fruits |
| CN106665820A (en) * | 2016-12-11 | 2017-05-17 | 唐林元 | Preparation method of edible fruit/vegetable coating agent |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619172A (en) * | 2019-01-07 | 2019-04-16 | 广西壮族自治区农业科学院园艺研究所 | Organic citrus preservation method |
| CN109730144A (en) * | 2019-03-04 | 2019-05-10 | 大连民族大学 | A kind of blueberry preserved dose of preparation and its application method |
| CN110050832A (en) * | 2019-05-08 | 2019-07-26 | 中国热带农业科学院南亚热带作物研究所 | The preparation method and gained fermentation liquid and its application method of a kind of fruit fermentation liquid |
| CN111602713A (en) * | 2020-05-22 | 2020-09-01 | 山西三公里农业科技有限公司 | Fruit and vegetable preservative, preparation method and application thereof |
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Application publication date: 20171117 |