CN108606233A - A kind of Nanutal food fresh-keeping agent - Google Patents
A kind of Nanutal food fresh-keeping agent Download PDFInfo
- Publication number
- CN108606233A CN108606233A CN201810627578.8A CN201810627578A CN108606233A CN 108606233 A CN108606233 A CN 108606233A CN 201810627578 A CN201810627578 A CN 201810627578A CN 108606233 A CN108606233 A CN 108606233A
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- Prior art keywords
- parts
- bulbus allii
- water
- allii cepae
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000013305 food Nutrition 0.000 title claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 29
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 12
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 12
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 claims abstract description 12
- 239000004324 sodium propionate Substances 0.000 claims abstract description 12
- 235000010334 sodium propionate Nutrition 0.000 claims abstract description 12
- 229960003212 sodium propionate Drugs 0.000 claims abstract description 12
- 244000269722 Thea sinensis Species 0.000 claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 3
- 239000000706 filtrate Substances 0.000 claims description 22
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 21
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 15
- 235000005979 Citrus limon Nutrition 0.000 claims description 11
- 244000131522 Citrus pyriformis Species 0.000 claims description 11
- 239000002253 acid Substances 0.000 claims description 11
- 238000007710 freezing Methods 0.000 claims description 11
- 230000008014 freezing Effects 0.000 claims description 11
- 238000010792 warming Methods 0.000 claims description 11
- 239000001569 carbon dioxide Substances 0.000 claims description 10
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 235000020795 whole food diet Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 9
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 6
- 244000005700 microbiome Species 0.000 abstract description 5
- 241000283690 Bos taurus Species 0.000 abstract description 3
- 244000294611 Punica granatum Species 0.000 abstract description 3
- 235000014360 Punica granatum Nutrition 0.000 abstract description 3
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 239000007789 gas Substances 0.000 abstract description 2
- 235000021485 packed food Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 13
- 229960004424 carbon dioxide Drugs 0.000 description 9
- 239000005452 food preservative Substances 0.000 description 9
- 235000019249 food preservative Nutrition 0.000 description 9
- 241000219122 Cucurbita Species 0.000 description 6
- 235000009852 Cucurbita pepo Nutrition 0.000 description 6
- 235000012055 fruits and vegetables Nutrition 0.000 description 6
- 238000004321 preservation Methods 0.000 description 6
- 230000006872 improvement Effects 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 231100000331 toxic Toxicity 0.000 description 2
- 230000002588 toxic effect Effects 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 244000141353 Prunus domestica Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910002090 carbon oxide Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004009 herbicide Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses invent a kind of Nanutal food fresh-keeping agent, including following components by weight percent：30~40 parts of pomegranate rind extract；20~30 parts of Bulbus Allii Cepae extract；5~10 parts of tea polyphenols；70~80 parts of sodium propionate；Also contain water in Nanutal food fresh-keeping agent, feed liquid mass ratio is 1：10.The present invention can adjust the water activity of food, after carrying out a series of complex combination reaction, release antibacterial gases, to make packaged food in anaerobic and antibacterial environment, so that microorganism is lost the environment of activity, growth, suppress growth of microorganism, food obtains fresh-keeping while harmless.
Description
Technical field
The present invention relates to a kind of antistaling agent, more particularly to a kind of Nanutal food fresh-keeping agent.
Background technology
Food preservative refers to going bad caused by microbial reproduction for preventing food in storage, the process of circulation,
Or since storage sales terms are not good at, deterioration occurs for food interior quality, color and luster declines, and to improve storage life, extends the valence of eating
Value and the food additives used in food.For a long time, there are one the moon that can't get rid of in the minds of people for food preservative
Shadow, i.e., all antistaling agents are all harmful to human health, which is full of prunes, should have correct evaluation now, and give
With enough attention.
Invention content
Goal of the invention：The purpose of the present invention is to solve deficiencies in the prior art, and it is fresh-keeping to provide a kind of wholefood
Agent can adjust the water activity of food, after carrying out a series of complex combination reaction, antibacterial gases be released, to make to be wrapped
Dress food makes microorganism lose the environment of activity, growth, suppresses growth of microorganism, food obtains in anaerobic and antibacterial environment
It is fresh-keeping, and be free from side effects.
Technical solution：A kind of Nanutal food fresh-keeping agent of the present invention, including following components by weight percent：Bulbus Allii Cepae extract 20~30
Part；5~10 parts of tea polyphenols；70~80 parts of sodium propionate.
Further improvement of the present invention is, pomegranate rind extract prepare the specific steps are：Granatum raw material is washed
Only it is crushed after, freezing, water is added and is sufficiently mixed, it is 5 that lemon acid for adjusting pH value, which is added, is warming up to 80~90 DEG C, persistently leads to two
Carbonoxide is simultaneously stirred continuously, and time 1-2h filters to get filtrate, and filtrate is distilled to obtain pomegranate rind extract.
Further improvement of the present invention is, Bulbus Allii Cepae extract prepare the specific steps are：Onion raw material is cleaned, freezing
After crushing, water is added and is sufficiently mixed, it is 5 that lemon acid for adjusting pH value, which is added, is warming up to 80~90 DEG C, persistently leads to carbon dioxide
And be stirred continuously, time 1-2h filters to get filtrate, and filtrate is distilled to obtain Bulbus Allii Cepae extract.
Further improvement of the present invention is, water is also contained in Nanutal food fresh-keeping agent, and feed liquid mass ratio is 1：10.
Further improvement of the present invention is, a kind of Nanutal food fresh-keeping agent, including following components by weight percent：
25 parts of Bulbus Allii Cepae extract；8 parts of tea polyphenols；75 parts of sodium propionate；Bulbus Allii Cepae extract prepare the specific steps are：By onion original
Material is cleaned, after Freezing smashing, and water is added and is sufficiently mixed, and it is 5 that lemon acid for adjusting pH value, which is added, is warming up to 80~90 DEG C, is continued
Logical carbon dioxide is simultaneously stirred continuously, and time 1-2h filters to get filtrate, and filtrate is distilled to obtain Bulbus Allii Cepae extract；Wholefood
Also contain water in antistaling agent, the wherein content of water is 80~90%.
Advantageous effect：
The present invention is to human body without any toxic action, and environmental protection, production cost is low, containing Natural Antioxidants, can delay food
Oxidation process, and prevent Food Oxidation rotten；PH value is reduced, inhibits microbial reproduction, and the heat resistance of microorganism is made to weaken, is promoted
Into the effect of heat sterilization.By the adjustment of pH value, the antibacterial ability of dissociative type or non-dissociative type molecule is improved.
Selenium in onion is anti-oxidant, while onion has phytocide such as allicin etc., there is very strong sterilizing ability, ocean
Green onion is rich in vitamin C, niacin, they can promote the formation of cytoplasm and the reparation of damaging cells, by the place to onion
Reason, refines onion, plays the role of antibacterial anti-corrosive fresh-keeping.Tea polyphenols have oxidation resistance strong, have no toxic side effect,
Free from extraneous odour.Sodium propionate is common food preservative, and material is easy to get.The present invention can be directly added into food, such as ham sausage or
In person's catsup.
Specific implementation mode
Illustrate that embodiments of the present invention, those skilled in the art can be by this explanations by particular specific embodiment below
Content disclosed by book understands other advantages and effect of the present invention easily.
Embodiment 1,
A kind of Nanutal food fresh-keeping agent, including following components by weight percent：20 parts of Bulbus Allii Cepae extract；5 parts of tea polyphenols；Sodium propionate 70
Part.
Bulbus Allii Cepae extract prepare the specific steps are：Onion raw material is cleaned, after Freezing smashing, water is added and is sufficiently mixed,
It is 5 that lemon acid for adjusting pH value, which is added, is warming up to 80~90 DEG C, persistently leads to carbon dioxide and is stirred continuously, time 1-2h,
It filters to get filtrate, filtrate is distilled to obtain Bulbus Allii Cepae extract.
Further, water is also contained in Nanutal food fresh-keeping agent, the wherein content of water is 80~90%.
The food preservative being added after water can be sprayed directly on gourd, fruit and vegetable, play the role of bacteriostasis, preservation.
Embodiment 2,
A kind of Nanutal food fresh-keeping agent, including following components by weight percent：20 parts of Bulbus Allii Cepae extract；10 parts of tea polyphenols；Sodium propionate 80
Part.
Bulbus Allii Cepae extract prepare the specific steps are：Onion raw material is cleaned, after Freezing smashing, water is added and is sufficiently mixed,
It is 5 that lemon acid for adjusting pH value, which is added, is warming up to 80~90 DEG C, persistently leads to carbon dioxide and is stirred continuously, time 1-2h,
It filters to get filtrate, filtrate is distilled to obtain Bulbus Allii Cepae extract.
Further, water is also contained in Nanutal food fresh-keeping agent, the wherein content of water is 80~90%.
The food preservative being added after water can be sprayed directly on gourd, fruit and vegetable, play the role of bacteriostasis, preservation.
Embodiment 3,
A kind of Nanutal food fresh-keeping agent, including following components by weight percent：30 parts of Bulbus Allii Cepae extract；5 parts of tea polyphenols；Sodium propionate 70
Part.
Bulbus Allii Cepae extract prepare the specific steps are：Onion raw material is cleaned, after Freezing smashing, water is added and is sufficiently mixed,
It is 5 that lemon acid for adjusting pH value, which is added, is warming up to 80~90 DEG C, persistently leads to carbon dioxide and is stirred continuously, time 1-2h,
It filters to get filtrate, filtrate is distilled to obtain Bulbus Allii Cepae extract.
Further, water is also contained in Nanutal food fresh-keeping agent, the wherein content of water is 80~90%.
The food preservative being added after water can be sprayed directly on gourd, fruit and vegetable, play the role of bacteriostasis, preservation.
Embodiment 4,
A kind of Nanutal food fresh-keeping agent, including following components by weight percent：25 parts of Bulbus Allii Cepae extract；8 parts of tea polyphenols；Sodium propionate 75
Part.
Bulbus Allii Cepae extract prepare the specific steps are：Onion raw material is cleaned, after Freezing smashing, water is added and is sufficiently mixed,
It is 5 that lemon acid for adjusting pH value, which is added, is warming up to 80~90 DEG C, persistently leads to carbon dioxide and is stirred continuously, time 1-2h,
It filters to get filtrate, filtrate is distilled to obtain Bulbus Allii Cepae extract.
Further, water is also contained in Nanutal food fresh-keeping agent, the wherein content of water is 80~90%.
The food preservative being added after water can be sprayed directly on gourd, fruit and vegetable, play the role of bacteriostasis, preservation.
Embodiment 5,
A kind of Nanutal food fresh-keeping agent, including following components by weight percent：25 parts of Bulbus Allii Cepae extract；5 parts of tea polyphenols；Sodium propionate 70
Part.
Bulbus Allii Cepae extract prepare the specific steps are：Onion raw material is cleaned, after Freezing smashing, water is added and is sufficiently mixed,
It is 5 that lemon acid for adjusting pH value, which is added, is warming up to 80~90 DEG C, persistently leads to carbon dioxide and is stirred continuously, time 1-2h,
It filters to get filtrate, filtrate is distilled to obtain Bulbus Allii Cepae extract.
Further, water is also contained in Nanutal food fresh-keeping agent, the wherein content of water is 80~90%.
The food preservative being added after water can be sprayed directly on gourd, fruit and vegetable, play the role of bacteriostasis, preservation.
Embodiment 6,
A kind of Nanutal food fresh-keeping agent, including following components by weight percent：25 parts of Bulbus Allii Cepae extract；10 parts of tea polyphenols；Sodium propionate 80
Part.
Bulbus Allii Cepae extract prepare the specific steps are：Onion raw material is cleaned, after Freezing smashing, water is added and is sufficiently mixed,
It is 5 that lemon acid for adjusting pH value, which is added, is warming up to 80~90 DEG C, persistently leads to carbon dioxide and is stirred continuously, time 1-2h,
It filters to get filtrate, filtrate is distilled to obtain Bulbus Allii Cepae extract.
Further, water is also contained in Nanutal food fresh-keeping agent, the wherein content of water is 80~90%.
The food preservative being added after water can be sprayed directly on gourd, fruit and vegetable, play the role of bacteriostasis, preservation.
Above-mentioned specific implementation mode, technical concept and structure feature only to illustrate the invention, it is therefore intended that allow and be familiar with this
The stakeholder of item technology can implement according to this, but the above content is not intended to limit protection scope of the present invention, every according to this hair
Any equivalent change or modification made by bright Spirit Essence, should all fall under the scope of the present invention.
Claims (4)
1. a kind of Nanutal food fresh-keeping agent, which is characterized in that including following components by weight percent：
20~30 parts of Bulbus Allii Cepae extract；
5~10 parts of tea polyphenols；
70~80 parts of sodium propionate.
2. a kind of Nanutal food fresh-keeping agent according to claim 1, which is characterized in that
The Bulbus Allii Cepae extract prepare the specific steps are：Onion raw material is cleaned, after Freezing smashing, water is added and is sufficiently mixed,
It is 5 that lemon acid for adjusting pH value, which is added, is warming up to 80~90 DEG C, persistently leads to carbon dioxide and is stirred continuously, time 1-2h,
It filters to get filtrate, filtrate is distilled to obtain Bulbus Allii Cepae extract.
3. according to a kind of Nanutal food fresh-keeping agent described in any one of claim 1-2, which is characterized in that the wholefood
Also contain water in antistaling agent, feed liquid mass ratio is 1：10.
4. a kind of Nanutal food fresh-keeping agent according to claim 1, which is characterized in that including following components by weight percent：
25 parts of Bulbus Allii Cepae extract；8 parts of tea polyphenols；75 parts of sodium propionate；Bulbus Allii Cepae extract prepare the specific steps are：By onion original
Material is cleaned, after Freezing smashing, and water is added and is sufficiently mixed, and it is 5 that lemon acid for adjusting pH value, which is added, is warming up to 80~90 DEG C, is continued
Logical carbon dioxide is simultaneously stirred continuously, and time 1-2h filters to get filtrate, and filtrate is distilled to obtain Bulbus Allii Cepae extract；Wholefood
Also contain water in antistaling agent, the wherein content of water is 80~90%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810627578.8A CN108606233A (en) | 2018-06-19 | 2018-06-19 | A kind of Nanutal food fresh-keeping agent |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810627578.8A CN108606233A (en) | 2018-06-19 | 2018-06-19 | A kind of Nanutal food fresh-keeping agent |
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| CN108606233A true CN108606233A (en) | 2018-10-02 |
Family
ID=63665357
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| CN201810627578.8A Pending CN108606233A (en) | 2018-06-19 | 2018-06-19 | A kind of Nanutal food fresh-keeping agent |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114304249A (en) * | 2021-12-13 | 2022-04-12 | 大连工业大学 | Preparation of onion-source bacteriostatic carbon dots and application of onion-source bacteriostatic carbon dots in aquatic product preservation |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304249A (en) * | 2021-12-13 | 2022-04-12 | 大连工业大学 | Preparation of onion-source bacteriostatic carbon dots and application of onion-source bacteriostatic carbon dots in aquatic product preservation |
| CN114304249B (en) * | 2021-12-13 | 2023-11-07 | 大连工业大学 | Preparation of onion source antibacterial carbon dots and application of onion source antibacterial carbon dots in preservation of aquatic products |
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