CN109156520A - A kind of green composite preservative of Green leaf vegetable anti-corrosion guarantor - Google Patents
A kind of green composite preservative of Green leaf vegetable anti-corrosion guarantor Download PDFInfo
- Publication number
- CN109156520A CN109156520A CN201811240752.XA CN201811240752A CN109156520A CN 109156520 A CN109156520 A CN 109156520A CN 201811240752 A CN201811240752 A CN 201811240752A CN 109156520 A CN109156520 A CN 109156520A
- Authority
- CN
- China
- Prior art keywords
- parts
- temperature
- green
- composite preservative
- corrosion
- 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.)
- Pending
Links
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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
Abstract
A kind of green composite preservative of Green leaf vegetable anti-corrosion guarantor, it is related to food fresh-keeping technical field.A kind of green composite preservative of Green leaf vegetable anti-corrosion guarantor, is made of following raw material: distilled water, organic solvent, starch, surfactant, vitamin E, carotenoid, sorbic acid, propionic acid sodium benzoate, propolis extract, lysozyme, sodium Diacetate, vegetable oil, strain.According to metering proportion, take above-mentioned raw materials that preparation can be completed according to the preparation process processing that a kind of Green leaf vegetable anti-corrosion protects green composite preservative.After adopting the above technical scheme, anti-corrosion effect is excellent the invention has the following beneficial effects: use value is high, it is splendid to protect green quality, substantially increases fresh-keeping duration, compound function multiplicity, and antistaling agent preparation process is simple, superior performance and generalization is strong in colleague field.
Description
Technical field
The present invention relates to food fresh-keeping technical fields, and in particular to a kind of green composite preservative of Green leaf vegetable anti-corrosion guarantor.
Background technique
Vegetables, which refer to, to cook, cook a kind of plant for becoming food or mushroom, and vegetables are must in people's diet
One of indispensable food.Vegetables can provide the nutriments such as multivitamin and minerals necessary to human body.
Most of fruits and vegetables, which produce, to be concentrated in season, and postharvest decay loss is serious.According to statistics, developed country there are about 10%~20% it is fresh
Fruits and vegetables are since postharvest disease causes to rot, and developing country then reaches 30%~50%, therefore preserving fruit and vegetable utilizing problem becomes always people
Focus of attention.2007, more than 2,000 ten thousand hectares of China's sowing of vegetable area, 7.6 hundred million tons of yield, occupy No. 1 in the world.
But up to 35%, direct economic loss exceeds 100 billion for loss after adopting.Therefore, the research and development for accelerating fruit and vegetable storage and transportation technology is fruits and vegetables
The only way of industry fast development.In terms of vegetable storage, currently used main means are that refrigeration combines chemical preservation
Agent, but most of chemical preservatives endanger human health, cause environmental pollution.
Vegetables are indispensable vegetables on people's dining table, rich in a variety of nutrients such as protein, minerals, vitamins
Matter eats vegetables with multiple efficacies such as health care diseases prevention, cancer preventing and treating, enhancing nutrition, promotion digestion, softening blood vessels more.China is
Vegetables big producer counts according to FAO (Food and Agriculture Organization of the United Nation) (FAO), is just sure to occupy early in China's sowing of vegetable areas in 2007 and yield
The first in the world accounts for the 43% and 49% of world's total amount respectively.But vegetables are easy in growth period by micro- life such as fungi and bacterium
Object infection causes easily mildew after picking corrupt.Therefore, antistaling agent just plays extremely important effect after vegetables picking.
For the antistaling agent of Green leaf vegetable, often use value is not high currently on the market, and anti-corrosion effect is poor, protects green matter
Measure bad, fresh-keeping duration is shorter, and compound function is less, and antistaling agent preparation process is complicated, and performance is lower in colleague field and pushes away
Wide property is poor.
Summary of the invention
In view of the defects and deficiencies of the prior art, the present invention intends to provide a kind of Green leaf vegetable anti-corrosion, guarantor is green multiple
Antistaling agent is closed, use value is high, and anti-corrosion effect is excellent, and it is splendid to protect green quality, substantially increases fresh-keeping duration, compound function is more
Sample, and antistaling agent preparation process is simple, superior performance and generalization is strong in colleague field.
To achieve the above object, the present invention is using following technical scheme:
A kind of green composite preservative of Green leaf vegetable anti-corrosion guarantor, it is made of the raw material of following parts by weight:
500-800 parts of distilled water, 100-200 parts of organic solvent, 100-150 parts of starch, 10-24 parts of surfactant, vitamin
E30-50 parts, 35-40 parts of carotenoid, 38-46 parts of sorbic acid, 25-30 parts of propionic acid sodium benzoate, propolis extract 30-33
Part, 28-32 parts of lysozyme, 27-35 parts of sodium Diacetate, 40-60 parts of vegetable oil, 80-120 parts of strain.
A kind of Green leaf vegetable anti-corrosion protects the preparation process of green composite preservative are as follows:
Step 1: first organic solvent is added in container bottle, vitamin E is added later, and starts to boil container bottle progress temperature,
It is 45-55 degrees Celsius that temperature, which boils temperature, and temperature boils duration 0.2-0.3H, is during which persistently stirred, and completes first time temperature and boils stirring；
Step 2: sorbic acid, carotenoid are sequentially added after first time temperature boils stirring, and constantly improve temperature boils temperature, until
It is 75 ± 3 degrees Celsius that temperature, which boils temperature, during which persistently stirs, reaches and add propionic acid sodium benzoate when temperature boils temperature, stablizes temperature and boils
Temperature persistently stirs 0.3-0.5H, completes second of temperature and boils stirring；
Step 3: boiling the mixed liquor after stirring to second of temperature carries out natural cooling, and it is centrifuged, is carried out after separation more
Secondary purification, obtains impregnating fluid；
Step 4: vegetable oil is placed in blender, and propolis extract is added, quickly stirs 0.2-0.4H, mixing speed
For 400-600r/Min, sodium Diacetate is added, and protective gas is persistently poured to blender, completes stirring；
Step 5: lysozyme is added in the stirring mixture of step 4, and lysozyme is dispersed with stirring, is placed on sealing naturally
Under environment, sealed environment temperature is 30-45 degrees Celsius, when sealing a length of 8-12H, surfactant during which is added every 1H, obtains
To sealed mixture；
Step 6: being placed in blender after taking out impregnating fluid, and starch is added, adds sealed mixture after mixing evenly,
And mixing speed is improved to 450r/Min, it stirs and continues 6-8H, strain during which is added every 0.5H, obtains strain mixture；
Step 7: strain mixture is placed under the sealed environment that temperature is 35 ± 3 degrees Celsius, spontaneous fermentation 12-18H is obtained
To fermenting mixture；
Step 8: taking out fermenting mixture and distilled water being added, high dilution is carried out, anti-corrosion is obtained and protects green composite preservative, it is right
Anti-corrosion protects green composite preservative and carries out being packaged into bag, weight per package 500-1000g.
In the step 1 organic solvent include one of ethyl alcohol, propylene oxide, methyl acetate, ethylene glycol ether or
It is a variety of.
Vegetable oil includes one of sesame oil, cottonseed oil, Rice oil, olive oil or a variety of in the step 4.
Protective gas includes one of sulfur dioxide, nitrogen or a variety of in the step 4.
Surfactant is comprising in fatty glyceride, stearic acid, polysorbate, fatty acid sorbitan in the step 5
It is one or more.
It is 500g, 800g, 1000g that anti-corrosion, which protects the packed weight of green composite preservative, in the step 8.
Organic solvent: being first added in container bottle by the working principle of the invention, and vitamin E is added later, and starts pair
Container bottle carries out temperature and boils, and it is 45-55 degrees Celsius that temperature, which boils temperature, and temperature boils duration 0.2-0.3H, is during which persistently stirred, and completes for the first time
Temperature boils stirring；Sorbic acid, carotenoid are sequentially added after first time temperature boils stirring, and constantly improve temperature boils temperature, until temperature
Boiling temperature is 75 ± 3 degrees Celsius, during which persistently stirs, reaches and add propionic acid sodium benzoate when temperature boils temperature, stablizes temperature and boils temperature
Degree persistently stirs 0.3-0.5H, completes second of temperature and boils stirring；It is cold that mixed liquor progress nature after stirring is boiled to second of temperature
But, it and is centrifuged, is repeatedly purified after separation, obtain impregnating fluid；Vegetable oil is placed in blender, and is added
Propolis extract quickly stirs 0.2-0.4H, and mixing speed 400-600r/Min adds sodium Diacetate, and to blender
Protective gas is persistently poured, stirring is completed；Lysozyme is added in the stirring mixture of step 4, and lysozyme stirring is divided
Dissipate, place naturally in a sealed meter environment, sealed environment temperature is 30-45 degrees Celsius, when sealing a length of 8-12H, during which every 1H
Surfactant is added, obtains sealed mixture；It is placed in blender after taking out impregnating fluid, and starch is added, stirred evenly
After add sealed mixture, and improve mixing speed to 450r/Min, stir and continue 6-8H, bacterium during which is added every 0.5H
Kind, obtain strain mixture；Strain mixture is placed under the sealed environment that temperature is 35 ± 3 degrees Celsius, spontaneous fermentation 12-
18H obtains fermenting mixture；It takes out fermenting mixture and distilled water is added, carry out high dilution, obtain anti-corrosion and protect green compound guarantor
Fresh dose, green composite preservative is protected to anti-corrosion and carries out being packaged into bag, weight per package 500-1000g.
After adopting the above technical scheme, anti-corrosion effect is excellent the invention has the following beneficial effects: use value is high, green quality is protected
It is splendid, fresh-keeping duration, compound function multiplicity are substantially increased, and antistaling agent preparation process is simple, superior performance in colleague field
And generalization is strong.
Specific embodiment
Embodiment 1
Present embodiment the technical solution adopted is that:
A kind of green composite preservative of Green leaf vegetable anti-corrosion guarantor, it is made of the raw material of following parts by weight:
500 parts of distilled water, 100 parts of organic solvent, 100 parts of starch, 10 parts of surfactant, 30 parts of vitamin E, carotenoid
35 parts, 38 parts of sorbic acid, 25 parts of propionic acid sodium benzoate, 30 parts of propolis extract, 28 parts of lysozyme, 27 parts of sodium Diacetate, plant
40 parts, 80 parts of strain of oil.
A kind of Green leaf vegetable anti-corrosion protects the preparation process of green composite preservative are as follows:
Step 1: first organic solvent is added in container bottle, vitamin E is added later, and starts to boil container bottle progress temperature,
It is 45-55 degrees Celsius that temperature, which boils temperature, and temperature boils duration 0.2-0.3H, is during which persistently stirred, and completes first time temperature and boils stirring；
Step 2: sorbic acid, carotenoid are sequentially added after first time temperature boils stirring, and constantly improve temperature boils temperature, until
It is 75 ± 3 degrees Celsius that temperature, which boils temperature, during which persistently stirs, reaches and add propionic acid sodium benzoate when temperature boils temperature, stablizes temperature and boils
Temperature persistently stirs 0.3-0.5H, completes second of temperature and boils stirring；
Step 3: boiling the mixed liquor after stirring to second of temperature carries out natural cooling, and it is centrifuged, is carried out after separation more
Secondary purification, obtains impregnating fluid；
Step 4: vegetable oil is placed in blender, and propolis extract is added, quickly stirs 0.2-0.4H, mixing speed
For 400-600r/Min, sodium Diacetate is added, and protective gas is persistently poured to blender, completes stirring；
Step 5: lysozyme is added in the stirring mixture of step 4, and lysozyme is dispersed with stirring, is placed on sealing naturally
Under environment, sealed environment temperature is 30-45 degrees Celsius, when sealing a length of 8-12H, surfactant during which is added every 1H, obtains
To sealed mixture；
Step 6: being placed in blender after taking out impregnating fluid, and starch is added, adds sealed mixture after mixing evenly,
And mixing speed is improved to 450r/Min, it stirs and continues 6-8H, strain during which is added every 0.5H, obtains strain mixture；
Step 7: strain mixture is placed under the sealed environment that temperature is 35 ± 3 degrees Celsius, spontaneous fermentation 12-18H is obtained
To fermenting mixture；
Step 8: taking out fermenting mixture and distilled water being added, high dilution is carried out, anti-corrosion is obtained and protects green composite preservative, it is right
Anti-corrosion protects green composite preservative and carries out being packaged into bag, weight per package 500-1000g.
Surfactant (surfactant) refers to that the interface state that can make its solution system on a small quantity, which is added, occurs obvious become
The substance of change；With fixed hydrophilic lipophilic group, can be aligned on the surface of solution；The molecular structure of surfactant has
Have amphipathic: one end is hydrophilic radical, and the other end is hydrophobic grouping；Hydrophilic radical is often polar group, such as carboxylic acid, sulfonic acid, sulphur
Acid, amino or amido and its salt, hydroxyl, amide groups, ehter bond etc. also can be used as polar hydrophilic group；And hydrophobic grouping is often non-pole
Property hydrocarbon chain, such as 8 above hydrocarbon chains of carbon atom.
Carotenoid is the general designation of a kind of C40 terpenoid and its derivative, including more than 600 kinds of fat-soluble plant colors
Element；Carotenoid is a kind of physiology antioxidant, and high activity, the long polyenoid carbochain of electron rich make it have good removing
The effect of active oxygen radical；It can hinder it is lipid peroxidized, to protect the steroids in ovarian follicle and uterus not oxidized；Class is recklessly
Radish element is widely present in carrot, wild cabbage, pumpkin, corn, apricot, mango, pimiento, spinach, broccoli, tomato, watermelon, grape
In the fruits and vegetables such as shaddock, pawpaw, butter fruit, orange, Chinese prickly ash, persimmon, pea, romaine lettuce and corn.
Vitamin E (Vitamin E) is a kind of liposoluble vitamin, and hydrolysate is tocopherol, is most important anti-
One of oxidant；Vitamin E is a kind of liposoluble vitamin, it is therefore desirable to which a certain amount of fat is digested to avoid it；It is hard
Fruit is exactly most perfect dessert, and almond and fibert are rich in vitamin E and beneficial fat, can protect that yours is thin to a certain extent
After birth is not oxidized.
Propolis extract is that honeybee acquires the resin come, and the upper frontal gland secretion of mixed people and bee from plant plumule and trunk
The colloidal solid object 151 with aromatic odor that wax is process；Containing the largely active reduction factor in propolis, have relatively strong
Inoxidizability；Propolis can be used as natural additive for foodstuff, improve the taste and color of food；It can also be used for food function enhancing
Agent enhances the health-care effect of food；In addition, propolis can form one layer of very thin film by fresh-keeping food surface, play resistance oxygen,
Microorganism, the evaporation of reduction moisture and the effect of nutritive loss is hindered to prevent putrid and deteriorated to extend the food fresh keeping phase.
Lysozyme is also known as muramidase, and it is a kind of alkaline globulin that chemical name, which is an acetylmuramide glycanohydrla,
Chemical property is highly stable, and also extremely stable to heat；Lysozyme be widely present in the tears of egg white and mammal, milk and
In histocyte, wherein content highest, about 0.13% in egg white, and human milk, tears, lysozyme activity is much higher than egg in saliva
Clearly, in addition, also may separate out lysozyme in many plants, such as fig, cabbage and radish；The antimicrobial mechanism of lysozyme
Be can effectively hydrolytic bacteria cell wall peptide glycan, lysozyme is used alone, and there are certain limitations, it can only decompose bud and embrace
The living cells of bacterium cannot decompose gemma, and only have stronger bacteriolysis to gram-positive bacteria, and to Gram-negative bacteria
It acts on weaker；The same phytic acid of lysozyme, polymeric phosphate, glycine etc. combine, and anti-corrosion effect can be improved；Using fresh-keeping liquid and bacteriolyze
The fresh-keeping shrimp of enzyme Application of composite, freshness date can extend one times or so.
Sodium Diacetate have the characteristics that efficiently, broad-spectrum, it is nontoxic, remain less, fungus-proof antisepsis effect be better than benzoate, one
As dosage be 0.3-3g/kg；Do not change food properties, do not influenced by food PH itself, participate in the metabolism of human body, generates
CO2 and H2O can regard a part of food as, keep the original color, smell and taste of food and nutritional ingredient；Use scope is extensive, is used for
The fungus-proof antisepsis of varieties of food items, and also have very big application in the industries such as medicine, tobacco, papermaking, fruit freshness preserving, feed.
Embodiment 2
Difference of the present embodiment from embodiment 1 is that it is made of the raw material of following parts by weight:
650 parts of distilled water, 150 parts of organic solvent, 125 parts of starch, 16 parts of surfactant, 40 parts of vitamin E, carotenoid
38 parts, 42 parts of sorbic acid, 28 parts of propionic acid sodium benzoate, 31 parts of propolis extract, 30 parts of lysozyme, 31 parts of sodium Diacetate, plant
50 parts, 100 parts of strain of oil.
Other raw material compositions, preparation method are same as Example 1.
Embodiment 3
Difference of the present embodiment from embodiment 1 is that it is made of the raw material of following parts by weight:
800 parts of distilled water, 200 parts of organic solvent, 150 parts of starch, 24 parts of surfactant, 50 parts of vitamin E, carotenoid
40 parts, 46 parts of sorbic acid, 30 parts of propionic acid sodium benzoate, 33 parts of propolis extract, 32 parts of lysozyme, 35 parts of sodium Diacetate, plant
60 parts, 120 parts of strain of oil.
Other raw material compositions, preparation method are same as Example 1.
After adopting the above technical scheme, anti-corrosion effect is excellent the invention has the following beneficial effects: use value is high, green quality is protected
It is splendid, fresh-keeping duration, compound function multiplicity are substantially increased, and antistaling agent preparation process is simple, superior performance in colleague field
And generalization is strong.
The above is only used to illustrate the technical scheme of the present invention and not to limit it, and those of ordinary skill in the art are to this hair
The other modifications or equivalent replacement that bright technical solution is made, as long as it does not depart from the spirit and scope of the technical scheme of the present invention,
It is intended to be within the scope of the claims of the invention.
Claims (10)
1. a kind of Green leaf vegetable anti-corrosion protects green composite preservative, which is characterized in that it is made of the raw material of following parts by weight:
500-800 parts of distilled water, 100-200 parts of organic solvent, 100-150 parts of starch, 10-24 parts of surfactant, vitamin E 30-
50 parts, it is 35-40 parts of carotenoid, 38-46 parts of sorbic acid, 25-30 parts of propionic acid sodium benzoate, 30-33 parts of propolis extract, molten
28-32 parts of bacterium enzyme, 27-35 parts of sodium Diacetate, 40-60 parts of vegetable oil, 80-120 parts of strain.
2. a kind of Green leaf vegetable anti-corrosion according to claim 1 protects green composite preservative, it is characterised in that: distilled water
500 parts, 100 parts of organic solvent, 100 parts of starch, 10 parts of surfactant, 30 parts of vitamin E, 35 parts of carotenoid, sorbic acid
38 parts, 25 parts of propionic acid sodium benzoate, 30 parts of propolis extract, 28 parts of lysozyme, 27 parts of sodium Diacetate, 40 parts of vegetable oil, strain
80 parts.
3. a kind of Green leaf vegetable anti-corrosion according to claim 1 protects green composite preservative, it is characterised in that: distilled water
650 parts, 150 parts of organic solvent, 125 parts of starch, 16 parts of surfactant, 40 parts of vitamin E, 38 parts of carotenoid, sorbic acid
42 parts, 28 parts of propionic acid sodium benzoate, 31 parts of propolis extract, 30 parts of lysozyme, 31 parts of sodium Diacetate, 50 parts of vegetable oil, strain
100 parts.
4. a kind of Green leaf vegetable anti-corrosion according to claim 1 protects green composite preservative, it is characterised in that: distilled water
800 parts, 200 parts of organic solvent, 150 parts of starch, 24 parts of surfactant, 50 parts of vitamin E, 40 parts of carotenoid, sorbic acid
46 parts, 30 parts of propionic acid sodium benzoate, 33 parts of propolis extract, 32 parts of lysozyme, 35 parts of sodium Diacetate, 60 parts of vegetable oil, strain
120 parts.
5. a kind of Green leaf vegetable anti-corrosion according to claim 1 protects green composite preservative, which is characterized in that a kind of greenery
Class vegetables anti-corrosion protects the preparation process of green composite preservative are as follows:
Step 1: first organic solvent is added in container bottle, vitamin E is added later, and starts to boil container bottle progress temperature,
It is 45-55 degrees Celsius that temperature, which boils temperature, and temperature boils duration 0.2-0.3H, is during which persistently stirred, and completes first time temperature and boils stirring；
Step 2: sorbic acid, carotenoid are sequentially added after first time temperature boils stirring, and constantly improve temperature boils temperature, until
It is 75 ± 3 degrees Celsius that temperature, which boils temperature, during which persistently stirs, reaches and add propionic acid sodium benzoate when temperature boils temperature, stablizes temperature and boils
Temperature persistently stirs 0.3-0.5H, completes second of temperature and boils stirring；
Step 3: boiling the mixed liquor after stirring to second of temperature carries out natural cooling, and it is centrifuged, is carried out after separation more
Secondary purification, obtains impregnating fluid；
Step 4: vegetable oil is placed in blender, and propolis extract is added, quickly stirs 0.2-0.4H, mixing speed
For 400-600r/Min, sodium Diacetate is added, and protective gas is persistently poured to blender, completes stirring；
Step 5: lysozyme is added in the stirring mixture of step 4, and lysozyme is dispersed with stirring, is placed on sealing naturally
Under environment, sealed environment temperature is 30-45 degrees Celsius, when sealing a length of 8-12H, surfactant during which is added every 1H, obtains
To sealed mixture；
Step 6: being placed in blender after taking out impregnating fluid, and starch is added, adds sealed mixture after mixing evenly,
And mixing speed is improved to 450r/Min, it stirs and continues 6-8H, strain during which is added every 0.5H, obtains strain mixture；
Step 7: strain mixture is placed under the sealed environment that temperature is 35 ± 3 degrees Celsius, spontaneous fermentation 12-18H is obtained
To fermenting mixture；
Step 8: taking out fermenting mixture and distilled water being added, high dilution is carried out, anti-corrosion is obtained and protects green composite preservative, it is right
Anti-corrosion protects green composite preservative and carries out being packaged into bag, weight per package 500-1000g.
6. a kind of Green leaf vegetable anti-corrosion according to claim 5 protects green composite preservative, it is characterised in that: the step
Organic solvent includes one of ethyl alcohol, propylene oxide, methyl acetate, ethylene glycol ether or a variety of in one.
7. a kind of Green leaf vegetable anti-corrosion according to claim 5 protects green composite preservative, it is characterised in that: the step
Vegetable oil includes one of sesame oil, cottonseed oil, Rice oil, olive oil or a variety of in four.
8. a kind of Green leaf vegetable anti-corrosion according to claim 5 protects green composite preservative, it is characterised in that: the step
Protective gas includes one of sulfur dioxide, nitrogen or a variety of in four.
9. a kind of Green leaf vegetable anti-corrosion according to claim 5 protects green composite preservative, it is characterised in that: the step
Surfactant includes one of fatty glyceride, stearic acid, polysorbate, fatty acid sorbitan or a variety of in five.
10. a kind of Green leaf vegetable anti-corrosion according to claim 5 protects green composite preservative, it is characterised in that: the step
It is 500g, 800g, 1000g that anti-corrosion, which protects the packed weight of green composite preservative, in rapid eight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811240752.XA CN109156520A (en) | 2018-10-24 | 2018-10-24 | A kind of green composite preservative of Green leaf vegetable anti-corrosion guarantor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811240752.XA CN109156520A (en) | 2018-10-24 | 2018-10-24 | A kind of green composite preservative of Green leaf vegetable anti-corrosion guarantor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109156520A true CN109156520A (en) | 2019-01-08 |
Family
ID=64878929
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811240752.XA Pending CN109156520A (en) | 2018-10-24 | 2018-10-24 | A kind of green composite preservative of Green leaf vegetable anti-corrosion guarantor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109156520A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114410044A (en) * | 2022-01-28 | 2022-04-29 | 孙琇芳 | Water-soluble vacuum packaging preservative film and using method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065578A (en) * | 1991-04-08 | 1992-10-28 | 首都钢铁公司 | Fresh preserving agent for fruit and vegetable |
| CN1466883A (en) * | 2002-07-12 | 2004-01-14 | 上海三瑞化学有限公司 | Bi-component edible fruit and vegetable coating fresh-keeping agent and uses thereof |
| CN102119720A (en) * | 2010-12-31 | 2011-07-13 | 张胜勇 | Carrot bifunctional enzyme-containing fruit and vegetable fresh-keeping agent |
| CN107372807A (en) * | 2017-08-31 | 2017-11-24 | 广西吉朋投资有限公司 | A kind of agent keeping vegetable fresh and preparation method thereof |
| CN107668191A (en) * | 2017-10-24 | 2018-02-09 | 苏州丰倍生物科技有限公司 | A kind of plant base fruit and vegetable fresh-keeping agent and preparation method thereof |
-
2018
- 2018-10-24 CN CN201811240752.XA patent/CN109156520A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1065578A (en) * | 1991-04-08 | 1992-10-28 | 首都钢铁公司 | Fresh preserving agent for fruit and vegetable |
| CN1466883A (en) * | 2002-07-12 | 2004-01-14 | 上海三瑞化学有限公司 | Bi-component edible fruit and vegetable coating fresh-keeping agent and uses thereof |
| CN102119720A (en) * | 2010-12-31 | 2011-07-13 | 张胜勇 | Carrot bifunctional enzyme-containing fruit and vegetable fresh-keeping agent |
| CN107372807A (en) * | 2017-08-31 | 2017-11-24 | 广西吉朋投资有限公司 | A kind of agent keeping vegetable fresh and preparation method thereof |
| CN107668191A (en) * | 2017-10-24 | 2018-02-09 | 苏州丰倍生物科技有限公司 | A kind of plant base fruit and vegetable fresh-keeping agent and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 毕文慧等: "微生物在果蔬贮藏保鲜中的应用研究进展", 《食品工业科技》 * |
| 邓舜扬: "《食品保鲜技术》", 31 January 2006, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114410044A (en) * | 2022-01-28 | 2022-04-29 | 孙琇芳 | Water-soluble vacuum packaging preservative film and using method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Chaudhary et al. | Pineapple (Ananas cosmosus) product processing: A review | |
| Dhineshkumar et al. | Pomegranate processing and value addition: A review | |
| CN102018263A (en) | Purely natural essential oil composition for keeping fresh and preparation method and using method thereof | |
| CN108739972A (en) | A kind of rosemary chitosan fresh-keeping composition, preparation, preparation method and applications | |
| CN109170229A (en) | A kind of animal feed additive containing resveratrol | |
| Ray et al. | Different quality characteristics of tomato (SOLANUM LYCOPERSICUM) as a fortifying ingredient in food products: A review | |
| Ben Salem et al. | Recent advances on the potential use of Opuntia spp. in livestock feeding | |
| Ravani et al. | Potentiality of Moringa oleifera for food and nutritional security-A review | |
| CN109156520A (en) | A kind of green composite preservative of Green leaf vegetable anti-corrosion guarantor | |
| KR102035261B1 (en) | A composition of feed additives | |
| CN111935991A (en) | Animal feed products containing percarbonate and methods of product feeding | |
| CN109480075A (en) | A kind of freeze-dried vegetable fruit Two bors d's oeuveres dog food and preparation method thereof | |
| CN103039613B (en) | Banana contained liquid milk product and preparation method thereof | |
| CN114081187A (en) | Preservative-free biological activity application technology | |
| CN106798102B (en) | Milk cow feed and method for obtaining lutein-rich dairy product by applying same | |
| WO2022203623A1 (en) | Sugar free bee feed and its use in functional honey production | |
| KR101377708B1 (en) | Fermented solution of by-product of conifer and manufacturing method of the same, feed and water including the fermented solution | |
| Quast et al. | Progress in palmito (heart-of-palm) processing research | |
| CN101152003A (en) | Natural fruit and vegetables nutrients and method of producing the same | |
| CN104542943A (en) | Seaweed natural fresh-keeping liquid for fruits and vegetables and preparation method of seaweed natural fresh-keeping liquid | |
| Singh et al. | A Systematic Review on Post Harvest Handling and Application of Grapes (Vitis spp.) | |
| CN101108008A (en) | Convenient fishing soup | |
| CN105145798B (en) | A kind of cold-storage and fresh-keeping method extending fresh-cut Chinese celery shelf life | |
| CN111317022A (en) | Bioactive preservative and preparation method and application thereof | |
| Meherpour et al. | Effect of chitosan coating with olive leaf extract on shelf life of bighead |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190108 |