CN111213710A - Green-keeping preservative for broccoli and using method thereof - Google Patents
Green-keeping preservative for broccoli and using method thereof Download PDFInfo
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- CN111213710A CN111213710A CN201911211925.XA CN201911211925A CN111213710A CN 111213710 A CN111213710 A CN 111213710A CN 201911211925 A CN201911211925 A CN 201911211925A CN 111213710 A CN111213710 A CN 111213710A
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- broccoli
- preservative
- green
- perilla oil
- protecting
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- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 title claims abstract description 72
- 235000017647 Brassica oleracea var italica Nutrition 0.000 title claims abstract description 72
- 240000003259 Brassica oleracea var. botrytis Species 0.000 title claims abstract description 71
- 239000003755 preservative agent Substances 0.000 title claims abstract description 44
- 230000002335 preservative effect Effects 0.000 title claims abstract description 43
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000004347 Perilla Nutrition 0.000 claims abstract description 34
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract description 34
- 238000003860 storage Methods 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 13
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000005507 spraying Methods 0.000 claims abstract description 5
- 239000000243 solution Substances 0.000 claims description 17
- 239000011259 mixed solution Substances 0.000 claims description 9
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 9
- 229920000053 polysorbate 80 Polymers 0.000 claims description 9
- 239000012153 distilled water Substances 0.000 claims description 7
- 239000004698 Polyethylene Substances 0.000 claims description 6
- -1 polyethylene Polymers 0.000 claims description 6
- 229920000573 polyethylene Polymers 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000009210 therapy by ultrasound Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 3
- 239000000523 sample Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 abstract description 26
- 238000004321 preservation Methods 0.000 abstract description 16
- 229930002875 chlorophyll Natural products 0.000 abstract description 8
- 235000019804 chlorophyll Nutrition 0.000 abstract description 8
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 8
- 238000002791 soaking Methods 0.000 abstract description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- 230000015556 catabolic process Effects 0.000 abstract description 4
- 238000006731 degradation reaction Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000001953 sensory effect Effects 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 2
- 229960005070 ascorbic acid Drugs 0.000 abstract description 2
- 235000010323 ascorbic acid Nutrition 0.000 abstract description 2
- 239000011668 ascorbic acid Substances 0.000 abstract description 2
- 210000000170 cell membrane Anatomy 0.000 abstract description 2
- 239000008157 edible vegetable oil Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000004580 weight loss Effects 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 23
- 238000005516 engineering process Methods 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 244000124853 Perilla frutescens Species 0.000 description 6
- 235000004348 Perilla frutescens Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 239000000284 extract Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 208000006278 hypochromic anemia Diseases 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 235000011331 Brassica Nutrition 0.000 description 1
- 241000219198 Brassica Species 0.000 description 1
- 244000308180 Brassica oleracea var. italica Species 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000003042 antagnostic effect Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 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
- 238000003958 fumigation Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 229920000136 polysorbate Polymers 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group 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
- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to the field of food storage and preservation, and aims to provide a broccoli green-protecting preservative and a using method thereof. The green-protecting antistaling agent is in the form of emulsified liquid, and is perilla oil water solution doped with emulsifier, wherein the mass volume concentration of perilla oil is 0.6 g/L. The invention takes natural edible oil as the broccoli preservative and provides the optimum concentration and preparation method of the perilla oil as the broccoli preservative. The method is convenient and effective, and can effectively delay chlorophyll degradation, reduce the weight loss rate, reduce the degradation speed of ascorbic acid and titratable acid, reduce the plasma membrane damage degree, maintain the relative integrity of the capsule-like film of an organism, improve the sensory quality of the broccoli at room temperature and maintain the nutritional value of the broccoli by only carrying out short-term soaking or spraying treatment on the picked broccoli.
Description
Technical Field
The invention belongs to the field of food storage and preservation, relates to preservation of picked green vegetables, and particularly relates to a broccoli green-protecting preservative and a using method thereof.
Background
Broccoli is a broccoli variety belonging to the genus Brassica in the family Brassicaceae, and its green curd is usually used as a food. The ball of broccoli is easy to turn yellow after picking, which leads to the quality reduction.
At present, cold chains are mainly adopted for long-distance transportation of broccoli, and low-temperature storage is adopted for long-time storage. The broccoli is also packaged by using special film bags abroad, and the storage at low temperature has partial air-conditioned storage effect. Short-time heat treatment of broccoli at a temperature of more than 40 ℃ for several minutes to several tens of minutes, and then storage at a low temperature is reported to be beneficial to prolonging the storage period of broccoli; however, the heat treatment of broccoli leaves, when stored at room temperature, has poor preservation effect. The harvested broccoli is mainly stored, packaged, circulated and sold in a normal temperature environment, such as a normal temperature environment. For broccoli, except for low-temperature technologies, the preservation technologies cannot be applied at normal temperature because of the defect of unstable effect.
The application of the preservative is a preservation technology which can be used at both low temperature and normal temperature. There are some studies reporting the preservation of broccoli using chemical preservatives or natural extracts. But the chemical preservative is not popular, and the preservation of natural extracts is difficult to apply, mainly because the use requirement of the extracts on foods such as vegetables and the like meets the national standard of food additives. Ethanol has good safety, and the ethanol fumigation preservation of the broccoli is valued by some researchers, but the green protection effect of the broccoli is not obvious enough. The microbial antagonistic preservation (mainly using special safe microorganisms such as yeast and the like) is also an important preservation technology, but the technology has no effect on green protection, has not strong enough bacteriostatic action and is not applied to the harvested broccoli at present. The picked broccoli needs a fresh-keeping technology or an auxiliary fresh-keeping technology which has strong green protection and can be used at normal temperature and low temperature.
At present, the broccoli usually does not adopt any preservation technology at normal temperature. Therefore, it is necessary to provide a simple and easily-obtained natural non-toxic broccoli preservative.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the defects in the prior art and provides a broccoli green-protecting preservative and a using method thereof.
In order to solve the technical problem, the solution of the invention is as follows:
the green-protecting preservative for the broccoli is an emulsified liquid, is a perilla oil water solution doped with an emulsifier, and has the mass volume concentration of 0.6 g/L.
In the invention, the emulsifier is Tween 80, and the mass volume concentration in the preservative is 4.0 g/L.
The invention also provides a preparation method of the broccoli green-protecting preservative, taking 1L preservative preparation as an example, the preparation method comprises the following steps:
(1) weighing 0.6g of perilla oil, adding the perilla oil into 100mL of distilled water, and then adding 4.0g of Tween 80 serving as an emulsifier to obtain a mixed solution;
(2) immersing an ultrasonic probe into the mixed solution, and carrying out ultrasonic treatment for 10 minutes to ensure that the mixed solution is emulsified uniformly; then distilled water is used for fixing the volume to 1L, and the perilla herb oil-water solution in an emulsified liquid state is obtained.
The invention further provides a use method of the broccoli green-protecting preservative, which is to immerse the whole broccoli in the preservative, take out the broccoli after soaking for 40 minutes and dry the broccoli; then covering a polyethylene bag, not sealing, standing and storing at normal temperature.
The invention also provides another application method of the broccoli green-protecting preservative, which is to spray the preservative on the broccoli by using a spray can, wherein the usage amount of the preservative is 1 kilogram of the broccoli and 30 grams of the preservative is sprayed on the broccoli; covering a polyethylene bag after drying, sealing, standing and storing at normal temperature.
In the invention, the normal-temperature storage refers to storage for 5 days at the temperature of 24-30 ℃.
Description of the inventive principles:
perilla frutescens, also known as Perilla frutescens, etc., is an annual herb of Perilla frutescens of Perilla genus of Labiatae family, and is a wild oil plant, Perilla frutescens is one of the first 60 traditional Chinese medicines issued by the Ministry of health of China, Perilla frutescens grows widely in China, when serving as a vegetable, it only needs to grow for several days or weeks, leaves and twigs of Perilla frutescens can be used as vegetables, and the overground part can be used as medicines, the growing period for harvesting perilla seeds is 3-4 months.
The chlorosis of the picked broccoli is related to the reduction of the total fatty acid and unsaturated fatty acid, and the preservation of the broccoli can be facilitated by supplementing the chlorosis. The inventor confirms through previous multiple grease and monomer unsaturated fatty acid supplementary experiments that the broccoli needs the mixed fatty acid with higher unsaturation degree and balanced proportion, and the perilla herb oil belongs to the grease which best meets the requirement.
The applicant finally confirms that the perilla oil is used for preserving the broccoli through screening and preservation tests of a plurality of natural different vegetable oils on the broccoli, and performs preservative preparation research and preservation application on the broccoli.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention provides a novel natural edible oil as a broccoli preservative, and provides an optimal concentration and a preparation method of perilla oil as the broccoli preservative.
2. The technical scheme of the invention is convenient and effective, and only short-term soaking or spraying treatment is needed to be carried out on the picked broccoli, so that the degradation of chlorophyll can be effectively delayed, the weight loss rate can be reduced, the degradation speed of ascorbic acid and titratable acid can be reduced, the damage degree of a plasma membrane can be reduced, the relative integrity of a capsule-like body film of an organism can be maintained, the sensory quality of the broccoli at room temperature can be improved, and the nutritional value of the broccoli can be maintained.
Detailed Description
The following describes embodiments of the present invention in detail by way of specific embodiments.
The concentrations of the solutions described below all refer to mass volume concentrations (g/L).
1. Preparation and use examples
The broccoli green-protecting preservative provided by the invention is in an emulsified liquid state and is a perilla oil water solution doped with an emulsifier, wherein the mass volume concentration of perilla oil is 0.6 g/L. Wherein the emulsifier can be Tween 80, and the mass volume concentration in the preservative is 4.0 g/L.
Taking 1L of preservative as an example, the preparation steps comprise: (1) weighing 0.6g of perilla oil, adding the perilla oil into 100mL of distilled water, and then adding 4.0g of Tween 80 serving as an emulsifier to obtain a mixed solution; (2) immersing an ultrasonic probe into the mixed solution, and carrying out ultrasonic treatment for 10 minutes to ensure that the mixed solution is emulsified uniformly; then distilled water is used for fixing the volume to 1L, and the perilla herb oil-water solution in an emulsified liquid state is obtained.
The application method of the broccoli green-protecting preservative comprises two methods: (1) soaking the whole broccoli in the preservative for 40 minutes, taking out and airing; then covering a polyethylene bag, not sealing, standing and storing at normal temperature. (2) Spraying the preservative on the broccoli by using a spraying pot, wherein the usage amount of the preservative is 1 kilogram of the broccoli and 30 grams of the preservative is sprayed; covering a polyethylene bag after drying, sealing, standing and storing at normal temperature. The normal-temperature storage refers to storage for 5 days at the temperature of 24-30 ℃.
2. Comparative example data
Comparative example 1
The perilla oil is used as a main preservative component, and 4.0g/L of Tween 80 is added as an emulsifier to ensure that the perilla oil can be better dissolved in a solution. By comparing the broccoli soaked in the perilla oil solution of 0.2g/L, the perilla oil solution of 1g/L and the control group (4.0 g of Tween 80 is added into distilled water), the chlorophyll content of the broccoli treated by the perilla oil solution of 2.5g/L is the highest, but the surface of the broccoli treated by the perilla oil solution of 2.5g/L has obvious browning phenomena, the surface of the broccoli treated by the perilla oil solution of 1g/L has some browning phenomena, sensory evaluation is not as good as 0.2g/L, and the perilla oil of 0.1g/L, 0.2g/L, 0.3g/L, 0.4g/L, 0.5g/L, 0.6g/L, 0.7g/L, 0.8g/L and 0.9g/L are selected to carry out gradient experiments, so that the perilla oil solution of 0.6g/L is soaked, and the effect of preserving the broccoli is the best.
Comparative example 2
Selecting 0.6g/L perilla oil, adding different types and proportions of Tween emulsifiers, performing ultrasonic treatment and non-ultrasonic treatment, and treating for 1-20 minutes. It was found that 4.0g of Tween 80 was contained in the final content of 1L as an emulsifier, the solution stability was good, and the solution was already stable by sonication for 10 minutes.
Comparative example 3
Palm oil, olive oil, safflower seed oil and perilla herb oil with the same mass volume concentration (1g/L) are selected for soaking and fresh-keeping treatment of the broccoli, and only the perilla herb oil has a remarkable fresh-keeping effect on the broccoli.
Comparative example 4
Compared with a control group (without the preservative of the invention): chlorophyll of the broccoli after the preservation treatment is obviously higher than that of the control group in the first 4 days of storage. The chlorophyll content of the treated broccoli was 42% higher than that of the control chlorophyll on day 2, and the chlorophyll content of the treated broccoli was about 100% higher than that of the control group on days 3 and 4. On day 5, the control and treated broccoli began to partially rot, both rapidly declined in quality, and the sensory score and chlorophyll content were similar.
Claims (6)
1. The green-protecting preservative for the broccoli is characterized by being in an emulsified liquid state and being a perilla oil water solution doped with an emulsifier, wherein the mass volume concentration of perilla oil is 0.6 g/L.
2. The broccoli green-protecting preservative according to claim 1, wherein the emulsifier is tween 80, and the mass volume concentration in the preservative is 4.0 g/L.
3. The preparation method of the broccoli green-protecting preservative of claim 1, wherein the preparation steps of 1L preservative are as follows:
(1) weighing 0.6g of perilla oil, adding the perilla oil into 100mL of distilled water, and then adding 4.0g of Tween 80 serving as an emulsifier to obtain a mixed solution;
(2) immersing an ultrasonic probe into the mixed solution, and carrying out ultrasonic treatment for 10 minutes to ensure that the mixed solution is emulsified uniformly; then distilled water is used for fixing the volume to 1L, and the perilla herb oil-water solution in an emulsified liquid state is obtained.
4. A use method of the broccoli green-protecting preservative as claimed in claim 1, wherein the whole broccoli is immersed in the preservative, soaked for 40 minutes, taken out and dried; then covering a polyethylene bag, not sealing, standing and storing at normal temperature.
5. The use method of the broccoli green-protecting preservative of claim 1, wherein the preservative is sprayed on the broccoli by a spraying pot, and 30 g of the preservative is sprayed on 1 kg of broccoli; covering a polyethylene bag after drying, sealing, standing and storing at normal temperature.
6. The use method according to claim 4 or 5, wherein the storage at normal temperature is storage at 24-30 ℃ for 5 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911211925.XA CN111213710B (en) | 2019-12-02 | 2019-12-02 | Green-keeping preservative for broccoli and using method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911211925.XA CN111213710B (en) | 2019-12-02 | 2019-12-02 | Green-keeping preservative for broccoli and using method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111213710A true CN111213710A (en) | 2020-06-02 |
| CN111213710B CN111213710B (en) | 2022-08-12 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911211925.XA Active CN111213710B (en) | 2019-12-02 | 2019-12-02 | Green-keeping preservative for broccoli and using method thereof |
Country Status (1)
| Country | Link |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09215485A (en) * | 1996-02-09 | 1997-08-19 | Toru Okada | Agent for holding freshness |
| KR20110115052A (en) * | 2010-04-14 | 2011-10-20 | 도명재 | The coating composition for prevention of browning of sweetpotato |
| CN102415437A (en) * | 2011-12-09 | 2012-04-18 | 湖北大学 | Broccoli preservation method and natural composite preservative thereof |
| CN104938616A (en) * | 2015-06-03 | 2015-09-30 | 铜陵新梦想农牧科技有限公司 | Method for keeping freshness of broccoli |
| CN106578011A (en) * | 2016-11-11 | 2017-04-26 | 浙江大学 | Solid fruit and vegetable fresh keeping agent containing purple perilla essential oil |
| CN109479953A (en) * | 2018-10-30 | 2019-03-19 | 云南省农业科学院农产品加工研究所 | A method of the antimicrobial emulsion fresh-keeping for romaine lettuce and prepare romaine lettuce preservative film |
-
2019
- 2019-12-02 CN CN201911211925.XA patent/CN111213710B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09215485A (en) * | 1996-02-09 | 1997-08-19 | Toru Okada | Agent for holding freshness |
| KR20110115052A (en) * | 2010-04-14 | 2011-10-20 | 도명재 | The coating composition for prevention of browning of sweetpotato |
| CN102415437A (en) * | 2011-12-09 | 2012-04-18 | 湖北大学 | Broccoli preservation method and natural composite preservative thereof |
| CN104938616A (en) * | 2015-06-03 | 2015-09-30 | 铜陵新梦想农牧科技有限公司 | Method for keeping freshness of broccoli |
| CN106578011A (en) * | 2016-11-11 | 2017-04-26 | 浙江大学 | Solid fruit and vegetable fresh keeping agent containing purple perilla essential oil |
| CN109479953A (en) * | 2018-10-30 | 2019-03-19 | 云南省农业科学院农产品加工研究所 | A method of the antimicrobial emulsion fresh-keeping for romaine lettuce and prepare romaine lettuce preservative film |
Non-Patent Citations (1)
| Title |
|---|
| 耶伊加尔林斯卡娅，阿德别祖博夫，轻工业部科学研究设计院食品: "《超声波及其在食品工业中的应用》", 30 September 1960, 轻工业出版社 * |
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| CN111213710B (en) | 2022-08-12 |
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