CN108450545B - Fruit and vegetable fresh-keeping agent prepared from retrogradation starch - Google Patents
Fruit and vegetable fresh-keeping agent prepared from retrogradation starch Download PDFInfo
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- CN108450545B CN108450545B CN201810324175.6A CN201810324175A CN108450545B CN 108450545 B CN108450545 B CN 108450545B CN 201810324175 A CN201810324175 A CN 201810324175A CN 108450545 B CN108450545 B CN 108450545B
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- 229920002472 Starch Polymers 0.000 title claims abstract description 64
- 235000019698 starch Nutrition 0.000 title claims abstract description 62
- 239000008107 starch Substances 0.000 title claims abstract description 62
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 17
- 239000003795 chemical substances by application Substances 0.000 title claims abstract description 13
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims abstract description 48
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 36
- 239000003755 preservative agent Substances 0.000 claims abstract description 33
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 32
- 230000002335 preservative effect Effects 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 19
- 239000008267 milk Substances 0.000 claims abstract description 19
- 210000004080 milk Anatomy 0.000 claims abstract description 19
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 18
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 18
- 229920000856 Amylose Polymers 0.000 claims abstract description 17
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 16
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 16
- 235000006408 oxalic acid Nutrition 0.000 claims abstract description 16
- 238000009826 distribution Methods 0.000 claims abstract description 7
- LRHPLDYGYMQRHN-UHFFFAOYSA-N N-Butanol Chemical compound CCCCO LRHPLDYGYMQRHN-UHFFFAOYSA-N 0.000 claims description 12
- 229920000945 Amylopectin Polymers 0.000 claims description 9
- 229920000294 Resistant starch Polymers 0.000 claims description 8
- 235000021254 resistant starch Nutrition 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000002244 precipitate Substances 0.000 claims description 6
- 230000008929 regeneration Effects 0.000 claims description 6
- 238000011069 regeneration method Methods 0.000 claims description 6
- 229920001592 potato starch Polymers 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000004382 Amylase Substances 0.000 claims description 2
- 102000013142 Amylases Human genes 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 2
- 230000032683 aging Effects 0.000 claims description 2
- 235000019418 amylase Nutrition 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 229940100445 wheat starch Drugs 0.000 claims description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 abstract description 34
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 abstract description 15
- 235000010262 sodium metabisulphite Nutrition 0.000 abstract description 15
- 229940001584 sodium metabisulfite Drugs 0.000 abstract description 12
- 238000003860 storage Methods 0.000 abstract description 11
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 230000000241 respiratory effect Effects 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 238000005536 corrosion prevention Methods 0.000 abstract description 2
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 241000219094 Vitaceae Species 0.000 description 8
- 235000021021 grapes Nutrition 0.000 description 8
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 5
- 238000005057 refrigeration Methods 0.000 description 5
- 239000000741 silica gel Substances 0.000 description 5
- 229910002027 silica gel Inorganic materials 0.000 description 5
- 230000004580 weight loss Effects 0.000 description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 3
- 240000003768 Solanum lycopersicum Species 0.000 description 3
- 244000061458 Solanum melongena Species 0.000 description 3
- 235000002597 Solanum melongena Nutrition 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 208000015181 infectious disease Diseases 0.000 description 3
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000021012 strawberries Nutrition 0.000 description 2
- 238000013268 sustained release Methods 0.000 description 2
- 239000012730 sustained-release form Substances 0.000 description 2
- 206010017533 Fungal infection Diseases 0.000 description 1
- 208000031888 Mycoses Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 238000013270 controlled release Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000004321 preservation 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
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for preparing a fruit and vegetable preservative by utilizing retrogradation starch. The invention firstly prepares straight-chain starch according to the method for preparing amylose with narrower molecular weight distribution range of the granted patent, then the straight-chain starch with 5-20% of starch milk concentration is gelatinized for 10-30min under the conditions of 110 ℃ of temperature 105 and 0.022-0.036 kg/square centimeter of steam pressure, the straight-chain starch is cooled to 20-40 ℃, the weight ratio of the starch to sodium metabisulfite (or sodium bicarbonate) is 1:1-1:3, the weight ratio of the sodium metabisulfite to oxalic acid is 2:1, the sodium bicarbonate and the oxalic acid are mixed according to the weight ratio of 1:1, then the straight-chain starch is refrigerated and regenerated for 96-120h at the temperature of 0-4 ℃, and the straight-chain starch is dried to constant weight at the temperature of 60 ℃ after being refrigerated and regenerated. The preservative taking the retrogradation starch as the slow release agent achieves the aim of prolonging the storage period of the fruits and the vegetables by utilizing sulfur dioxide for corrosion prevention and utilizing carbon dioxide for inhibiting the respiratory intensity of the fruits and the vegetables during the storage period.
Description
Technical Field
The invention relates to the field of fruit and vegetable storage, in particular to a method for preparing a fruit and vegetable fresh-keeping agent by utilizing retrogradation starch.
Background
The fruits and vegetables can not be separated in daily life, but are easy to rot and deteriorate when stored at normal temperature. In order to prolong the shelf life of fruits and vegetables, people develop various preservatives. The preservative prepared by adding sodium metabisulfite and acid substances into silica gel serving as a slow release agent is widely applied to grape storage. The mechanism is that silica gel is used for adsorbing water transpired from fruits and vegetables, sodium pyrosulfite slowly releases sulfur dioxide under an acidic condition, and the sulfur dioxide can inhibit the propagation of mould in the grapes, so that the purpose of prolonging the quality guarantee period of the grapes is finally achieved. The large use of silica gel firstly pollutes the environment, and secondly, the silica gel used as a slow release agent has too short time for continuously releasing sulfur dioxide, so that the phenomenon that a large amount of sulfur dioxide is released in a short time to bleach grapes can occur in the storage period.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides the method for preparing the fruit and vegetable fresh-keeping agent by utilizing the retrograded starch, and the method has the characteristics of environmental protection, long slow release time, corrosion prevention, air conditioning and the like.
The invention is realized by the following technical scheme:
the method for preparing the fruit and vegetable preservative by utilizing the retrogradation starch is characterized by comprising the following steps of: the method comprises the following steps:
firstly, preparing straight chain amylopectin according to a method for preparing amylose with a narrow molecular weight distribution range in a patent number ZL 201110120286.3, namely gelatinizing raw starch milk with the concentration of 10% at 90 ℃ for 30min, then putting the gelatinized raw starch milk into a pressure cooker for high-pressure treatment, carrying out high-pressure treatment at the high-pressure temperature of 105 ℃ and 120 ℃ for 30min, taking out the gelatinized raw starch milk, aging the gelatinized raw starch milk at the temperature of 15 ℃ for 6h to obtain semi-solid retrogradation resistant starch, adding 1200U/100g of amylase into the retrogradation resistant starch, carrying out enzymolysis at the temperature of 90-100 ℃ for 10-30min, then centrifuging at 3000 r/min, washing the centrifuged precipitate with water, and centrifuging to obtain purified retrogradation resistant starch; completely dissolving the purified retrogradation resistant starch by using a sodium hydroxide solution with the concentration of 4mol/L, adding 2 times of n-butyl alcohol into the solution, performing 3000 r/m centrifugation to obtain amylose precipitate, pouring off the upper n-butyl alcohol, adding 1 time of anhydrous ethanol into the rest solution, and performing centrifugation to obtain straight-chain starch precipitate; preparing straight-chain starch into starch milk with the concentration of 5-20%, gelatinizing the straight-chain starch milk with the concentration of 5-20% at the temperature of 105-; or gelatinizing 5-20% amylose amylopectin milk at 110 ℃ under the condition of the temperature of 105 ℃ and the steam pressure of 0.022-0.036 kg/square centimeter for 10-30min, cooling to 20-40 ℃, mixing with sodium bicarbonate and oxalic acid, wherein the weight ratio of the amylose to the sodium bicarbonate is 1:1-1:3, the weight ratio of the sodium bicarbonate to the oxalic acid is 1:1, refrigerating at 0-4 ℃ for regeneration for 96-120h, refrigerating for regeneration, and drying at 60 ℃ to constant weight to obtain the carbon dioxide regenerated starch slow-release preservative.
The raw materials for preparing the straight-chain starch are corn starch, potato starch, sweet potato starch or wheat starch.
The patent invention has the novelty of obvious problem solving idea, and the first use of the retrogradation starch as the slow release agent for developing the antistaling agent is the core innovation of the patent.
The invention has the following technical effects:
the method of the invention utilizes the characteristics that the retrograded starch has slow moisture absorption, and sodium metabisulfite (or sodium bicarbonate) in the starch slowly reacts with oxalic acid to continuously release sulfur dioxide (or carbon dioxide), and the two types of preservatives taking the retrograded starch as slow release agents achieve the purpose of prolonging the storage period of fruits and vegetables by utilizing the sulfur dioxide to preserve and utilizing the carbon dioxide to inhibit the respiratory intensity of the fruits and vegetables during the storage period. The method does not need expensive equipment, the prepared preservative obviously prolongs the storage period of the fruits and the vegetables, and similar preservation effects can be obtained by adding different amounts of the preservative to different types of fruits and vegetables.
The moisture absorption speed of the regenerated starch is slower than that of silica gel, and the slow reaction of sodium metabisulfite (or sodium bicarbonate) and oxalic acid in the preservative can be controlled to generate sulfur dioxide (or carbon dioxide), so that the aim of slow release is fulfilled. The special layered structure of the regenerated starch enables sodium metabisulfite (or sodium bicarbonate) in the granular preservative to fully absorb moisture and react with oxalic acid to generate sulfur dioxide (or carbon dioxide). The invention relates to a controlled-release controlled-atmosphere preservative for various fruits and vegetables, which is prepared by taking retrograded starch as a slow-release agent and sodium bicarbonate and oxalic acid as carbon dioxide generators in order to reduce the respiratory intensity during the storage of grapes and prolong the storage period of all fruits and vegetables including grapes.
Detailed Description
The present invention will be described in detail with reference to specific examples.
Example 1
Corn amylose was prepared according to the granted patent "method for preparing amylose having a narrow molecular weight distribution range (patent No. ZL 201110120286.3)". Gelatinizing 5% corn amylose milk at the temperature of 105-110 ℃ and the steam pressure of 0.022 kg/square centimeter for 10min at high pressure, cooling to the temperature of 20 ℃, wherein the weight ratio of starch to sodium metabisulfite (or sodium bicarbonate) is 1:1, the weight ratio of sodium metabisulfite to oxalic acid is 2:1, the weight ratio of sodium bicarbonate to oxalic acid is 1:1, mixing, refrigerating at the temperature of 4 ℃ for regeneration for 96h, and drying at the temperature of 60 ℃ after refrigerating for regeneration to constant weight to obtain the sulfur dioxide regenerated starch slow-release preservative and the carbon dioxide regenerated starch slow-release preservative. 1g of sulfur dioxide retrogradation starch slow-release preservative and 1g of carbon dioxide retrogradation starch slow-release preservative are put in each kilogram of grapes, the refrigeration temperature is 4 ℃, after the grapes are placed for 60 days, the weight loss rate of the grapes in the preservative placement group is 5.3 percent lower, and the mould infection rate is 60 percent lower than that of the control group.
Example 2
Amylopectin potato starch is prepared according to the granted patent "method for preparing amylose having a narrow molecular weight distribution range (patent No. ZL 201110120286.3)". The method comprises the steps of gelatinizing 20% potato amylopectin milk at 110 ℃ and 0.036 kg/sq cm of steam pressure for 30min under high pressure, cooling to 40 ℃, mixing starch with sodium metabisulfite (or sodium bicarbonate) in a weight ratio of 1:3 and sodium metabisulfite and oxalic acid in a weight ratio of 2:1, refrigerating at 0 ℃ for 120h, drying at 60 ℃ to constant weight, and thus obtaining the sulfur dioxide regenerated starch slow-release preservative and the carbon dioxide regenerated starch slow-release preservative. 1g of sulfur dioxide retrogradation starch slow-release preservative and 1g of carbon dioxide retrogradation starch slow-release preservative are put in each kilogram of strawberries, the refrigeration temperature is 0 ℃, after 20 days of storage, the weight loss rate of the strawberries in the preservative containing group is 8.2 percent lower, and the mould infection rate is 38 percent lower than that of the control group.
Example 3
Corn amylose was prepared according to the granted patent "method for preparing amylose having a narrow molecular weight distribution range (patent No. ZL 201110120286.3)". Gelatinizing 10% wheat amylose milk at 105 ℃ and under the condition of steam pressure of 0.022 kg/square centimeter for 20min, cooling to 30 ℃, mixing the starch with sodium metabisulfite (or sodium bicarbonate) in a weight ratio of 1:1, sodium metabisulfite and oxalic acid in a weight ratio of 2:1, and sodium bicarbonate and oxalic acid in a weight ratio of 1:1, refrigerating at 4 ℃ for retrogradation for 110h, and drying at 60 ℃ after refrigeration for retrogradation to constant weight to obtain the sulfur dioxide retrogradation starch slow-release preservative and the carbon dioxide retrogradation starch slow-release preservative. 1g of sulfur dioxide retrogradation starch slow-release preservative and 1g of carbon dioxide retrogradation starch slow-release preservative are put in each kilogram of eggplants, the refrigeration temperature is 10 ℃, after the eggplants are placed for 30 days, the weight loss rate of the eggplants in the preservative group is 6.2 percent lower, and the mould infection rate is 40 percent lower than that of the control group.
Example 4
The amylopectin of sweet potato was prepared according to the granted patent "method for preparing amylose having a narrow molecular weight distribution range (patent No. ZL 201110120286.3)". Gelatinizing 10% amylopectin milk of sweet potato at 108 deg.C under 0.027 kg/sq cm of steam pressure for 30min, cooling to 20 deg.C, mixing sodium pyrosulfite (or sodium bicarbonate) with sodium pyrosulfite and oxalic acid at a weight ratio of 1:3 and 1:1, refrigerating at 4 deg.C for 100h, drying at 60 deg.C to constant weight, and drying to obtain sulfur dioxide regenerated starch sustained-release preservative and carbon dioxide regenerated starch sustained-release preservative. The slow-release preservative for the regenerated starch containing 1g of sulfur dioxide and the slow-release preservative for the regenerated starch containing 1g of carbon dioxide are put in each kilogram of tomatoes, the refrigeration temperature is 13 ℃, after the tomatoes are placed for 30 days, the weight loss rate of the tomatoes in the preservative placement group is 5.7 percent, and the fungal infection rate is 53 percent lower than that in the control group.
Claims (2)
1. A method for preparing a fruit and vegetable fresh-keeping agent by utilizing retrogradation starch is characterized by comprising the following steps: the method comprises the following steps:
firstly, preparing straight chain amylopectin according to a method for preparing amylose with a narrow molecular weight distribution range in a patent number ZL 201110120286.3, namely gelatinizing raw starch milk with the concentration of 10% at 90 ℃ for 30min, then putting the gelatinized raw starch milk into a pressure cooker for high-pressure treatment, carrying out high-pressure treatment at the high-pressure temperature of 105 ℃ and 120 ℃ for 30min, taking out the gelatinized raw starch milk, aging the gelatinized raw starch milk at the temperature of 15 ℃ for 6h to obtain semi-solid retrogradation resistant starch, adding 1200U/100g of amylase into the retrogradation resistant starch, carrying out enzymolysis at the temperature of 90-100 ℃ for 10-30min, then centrifuging at 3000 r/min, washing the centrifuged precipitate with water, and centrifuging to obtain purified retrogradation resistant starch; completely dissolving the purified retrogradation resistant starch by using a sodium hydroxide solution with the concentration of 4mol/L, adding 2 times of n-butyl alcohol into the solution, performing 3000 r/m centrifugation to obtain amylose precipitate, pouring off the upper n-butyl alcohol, adding 1 time of anhydrous ethanol into the rest solution, and performing centrifugation to obtain straight-chain starch precipitate; preparing straight-chain starch into starch milk with the concentration of 5-20%, gelatinizing the straight-chain starch milk with the concentration of 5-20% at the temperature of 105-; or gelatinizing 5-20% amylose amylopectin milk at 110 ℃ under the condition of the temperature of 105 ℃ and the steam pressure of 0.022-0.036 kg/square centimeter for 10-30min, cooling to 20-40 ℃, mixing with sodium bicarbonate and oxalic acid, wherein the weight ratio of the amylose to the sodium bicarbonate is 1:1-1:3, the weight ratio of the sodium bicarbonate to the oxalic acid is 1:1, refrigerating at 0-4 ℃ for regeneration for 96-120h, refrigerating for regeneration, and drying at 60 ℃ to constant weight to obtain the carbon dioxide regenerated starch slow-release preservative.
2. The method for preparing the fruit and vegetable fresh-keeping agent by utilizing the retrogradation starch as claimed in claim 1, wherein the raw material for preparing the straight chain amylopectin starch is corn starch, potato starch, sweet potato starch or wheat starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810324175.6A CN108450545B (en) | 2018-04-12 | 2018-04-12 | Fruit and vegetable fresh-keeping agent prepared from retrogradation starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810324175.6A CN108450545B (en) | 2018-04-12 | 2018-04-12 | Fruit and vegetable fresh-keeping agent prepared from retrogradation starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108450545A CN108450545A (en) | 2018-08-28 |
| CN108450545B true CN108450545B (en) | 2021-08-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810324175.6A Active CN108450545B (en) | 2018-04-12 | 2018-04-12 | Fruit and vegetable fresh-keeping agent prepared from retrogradation starch |
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| Country | Link |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1235539A (en) * | 1996-10-30 | 1999-11-17 | 蒙特利尔大学 | Substituted amylose as matrix for sustained drug release |
| CN101182267A (en) * | 2007-11-16 | 2008-05-21 | 沈阳农业大学 | Organic-inorganic compound fertilizer integument liquid and method for manufacturing the same |
| CN105851226A (en) * | 2016-04-05 | 2016-08-17 | 浙江海洋学院 | Limonium wrightii preservative and processing technology thereof |
| CN106042502A (en) * | 2016-04-30 | 2016-10-26 | 湖南工业大学 | Environmental friendly packaging film used for fruit and vegetable packaging |
| CN107213457A (en) * | 2017-05-25 | 2017-09-29 | 江南大学 | A kind of preparation method of short amylose insulin or short amylose proinsulin anthocyanidin nano-complex |
-
2018
- 2018-04-12 CN CN201810324175.6A patent/CN108450545B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1235539A (en) * | 1996-10-30 | 1999-11-17 | 蒙特利尔大学 | Substituted amylose as matrix for sustained drug release |
| CN101182267A (en) * | 2007-11-16 | 2008-05-21 | 沈阳农业大学 | Organic-inorganic compound fertilizer integument liquid and method for manufacturing the same |
| CN105851226A (en) * | 2016-04-05 | 2016-08-17 | 浙江海洋学院 | Limonium wrightii preservative and processing technology thereof |
| CN106042502A (en) * | 2016-04-30 | 2016-10-26 | 湖南工业大学 | Environmental friendly packaging film used for fruit and vegetable packaging |
| CN107213457A (en) * | 2017-05-25 | 2017-09-29 | 江南大学 | A kind of preparation method of short amylose insulin or short amylose proinsulin anthocyanidin nano-complex |
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| CN108450545A (en) | 2018-08-28 |
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