CN112006094A - Fruit and vegetable bacteriostatic fresh-keeping material and preparation method thereof - Google Patents
Fruit and vegetable bacteriostatic fresh-keeping material and preparation method thereof Download PDFInfo
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- CN112006094A CN112006094A CN202010959802.0A CN202010959802A CN112006094A CN 112006094 A CN112006094 A CN 112006094A CN 202010959802 A CN202010959802 A CN 202010959802A CN 112006094 A CN112006094 A CN 112006094A
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- 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
- A23B7/157—Inorganic compounds
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- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to the technical field of fruit and vegetable fresh-keeping, in particular to a fruit and vegetable bacteriostatic fresh-keeping material and a preparation method thereof, wherein the fruit and vegetable bacteriostatic fresh-keeping material comprises the following components in parts by weight: 30-45 parts of medical stone, 15-23 parts of attapulgite, 5-10 parts of inorganic silica gel, 5-10 parts of calcium carbonate, 3-7 parts of silver-loaded activated carbon, 10-20 parts of preservative and 50-60 parts of deionized water. The preservative has the advantages of novel design, delicate process, strong adsorption effect, inhibition of microbial growth, absorption of toxic volatile components, environmental protection, partial moisture absorption and ethylene absorption, and prevention of the ethylene emitted by the mature fruits and vegetables from influencing the maturation progress of other fruits and vegetables, and the addition of the preservative can slow down the decay process of the fruits, can catalyze the oxidation of propyl benzene and alcohol under the illumination condition, decompose and destroy residual toxic substances on the surfaces of the fruits and vegetables, and increase the edible safety of the fruits and vegetables.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable fresh-keeping, in particular to a fruit and vegetable bacteriostatic fresh-keeping material and a preparation method thereof.
Background
The fresh-keeping of the fruits and vegetables means keeping fresh, including storage, transportation, sale and the like, the common fresh-keeping means storage and fresh-keeping, the inherent quality of the fruits and vegetables is the inherent nature of the fresh level, the inherent nature of the variety is the internal cause, the aging is inhibited by adopting various modes, and the measure for keeping fresh is the external cause.
The invention discloses a fruit and vegetable antibacterial fresh-keeping packaging material (publication number CN103819792A) by searching Chinese patent, and the invention forms the main antibacterial component of the fresh-keeping packaging material by matching nano montmorillonite and nano titanium dioxide, and can play a good antibacterial role.
However, the effect of the existing fresh-keeping material is still insufficient, and in addition, the residual harmful substances on the surfaces of the fruits and vegetables are not degraded, so that the technical personnel in the field provide the fruit and vegetable bacteriostatic fresh-keeping material and the preparation method thereof so as to solve the problems provided in the background technology.
Disclosure of Invention
The invention aims to provide a fruit and vegetable bacteriostatic and fresh-keeping material and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the fruit and vegetable bacteriostatic fresh-keeping material comprises the following components in parts by weight: 30-45 parts of medical stone, 15-23 parts of attapulgite, 5-10 parts of inorganic silica gel, 5-10 parts of calcium carbonate, 3-7 parts of silver-loaded activated carbon, 10-20 parts of preservative and 50-60 parts of deionized water.
As a further aspect of the invention: the fruit and vegetable bacteriostatic fresh-keeping material comprises the following components in parts by weight: 37-43 parts of medical stone, 19-22 parts of attapulgite, 7-10 parts of inorganic silica gel, 8-10 parts of calcium carbonate, 5-7 parts of silver-loaded activated carbon, 12-14 parts of preservative and 50-55 parts of deionized water.
As a further aspect of the invention: the fruit and vegetable bacteriostatic fresh-keeping material comprises the following components in parts by weight: 33-38 parts of medical stone, 16-18 parts of attapulgite, 5-8 parts of inorganic silica gel, 5-10 parts of calcium carbonate, 3-7 parts of silver-loaded activated carbon, 17-20 parts of preservative and 50-55 parts of deionized water.
As a further aspect of the invention: the particle size of the medical stone is 400 meshes, and the water content of the medical stone is less than 3%.
As a further aspect of the invention: the attapulgite is a hydrous magnesium-rich aluminosilicate clay mineral with a chain layered structure, channels parallel to chains are formed among the tetrahedron strips of the attapulgite, the cross section of each channel is about 3.7 × 6.3A degrees, and zeolite water is filled in the channels.
As a further aspect of the invention: the antistaling agent adopts diatom ooze and nano TiO doped with bamboo fiber2The tourmaline composite material has the proportion of 1: 1.
as a further aspect of the invention: the nanometer TiO doped with bamboo charcoal fiber2The tourmaline composite material comprises the following components in parts by weight: 15-20 parts of tourmaline, 7-15 parts of bamboo fiber and 10-13 parts of titanium dioxide powder, and the preparation method comprises the following steps:
s1, placing the tourmaline into a container, adding caustic soda and thiourea, and stirring to obtain a stably dispersed suspension, wherein the content of the caustic soda and the content of the thiourea are respectively 3 Wt% and 6W;
s2, placing the bamboo charcoal fiber into a container, adding caustic soda and thiourea into the container to dissolve the bamboo charcoal fiber in water, and freezing the mixture at-12 ℃ to form a bamboo fiber solution, wherein the caustic soda and the thiourea are 2 Wt% and 5W respectively;
s3, mixing the obtained suspension, bamboo fiber solution and titanium dioxide powder in an ultrasonic environment, stirring, filtering and degassing to obtain the bamboo fiber doped nano TiO2A tourmaline composite material.
As a further aspect of the invention: the fruit and vegetable bacteriostatic fresh-keeping material and the preparation method thereof are characterized by comprising the following preparation methods:
step 1: putting medical stone, attapulgite, inorganic silica gel, calcium carbonate and silver-loaded activated carbon into a reaction kettle, and stirring and mixing uniformly at the stirring speed of 720 r/min;
step 2: adding deionized water, and continuously stirring at 140 deg.C for 2h at a stirring speed of 500 r/min;
and step 3: adding a preservative, continuously stirring to be pasty, reacting at a constant temperature for 4 hours, and naturally cooling to obtain the finished fruit and vegetable bacteriostatic and fresh-keeping material, wherein the reaction temperature is kept at 80 ℃;
and 4, step 4: and detecting the naturally cooled finished fruit and vegetable bacteriostatic and fresh-keeping material, and packaging after the finished product is qualified.
Analysis of Effect of Properties of Each component
Medical stone: the microbial fertilizer is produced in volcanic zones, belongs to volcanic rocks, is rich in various trace elements necessary for human bodies, has strong adsorption effect on bacteria, and can adsorb viruses, harmful microorganisms and heavy metal elements;
attapulgite clay: the modified starch has the advantages of unique dispersion, high temperature resistance, good colloid properties of salt and alkali resistance and the like, higher adsorption and decoloration capabilities, certain plasticity and cohesive force, chemical inertness, no pollution, microbial growth inhibition, toxic volatile component absorption, environmental protection, and better weather resistance and heat insulation;
inorganic silica gel: the high-activity adsorption material belongs to an amorphous substance and can adsorb and condense water vapor which is equivalent to 40 percent of the self weight of the material;
calcium carbonate: limestone, white powder, tasteless, odorless, amorphous and crystalline, wherein the crystalline can be divided into orthorhombic system and hexagonal system, is columnar or rhombic, is insoluble in water and alcohol, is soluble in acid, releases carbon dioxide at the same time, is exothermic and is also soluble in ammonium chloride solution, is stable in air, and has the function of absorbing ethylene;
silver-loaded activated carbon: selecting high-quality fruit shells as raw materials, refining by adopting a special silver-carrying process, wherein the silver-carried active carbon plays a role in bacteriostasis and sterilization according to the micro-motion effect of silver ions;
diatom ooze: the diatom ooze is a natural substance formed by depositing diatoms, namely aquatic plankton living for millions of years ago, the diatom ooze is mainly composed of opals, is rich in various beneficial mineral substances and has light and soft texture, an electron microscope shows that countless tiny holes are formed in the surface of particles of the diatom ooze, the porosity reaches over 90 percent, and the specific surface area reaches 65 square meters per gram, so that the unique function of the diatom ooze, namely the diatom ooze, which has extremely strong physical adsorption performance and ion exchange performance, can effectively absorb harmful carcinogenic substances such as formaldehyde, benzene, radon gas and the like, is determined by the outstanding molecular sieve structure;
bamboo fiber: the natural bamboo fiber is cellulose fiber extracted from naturally growing bamboos, has the characteristics of good air permeability, instant water absorption, strong wear resistance, good dyeing property and the like, and has the functions of natural antibiosis, bacteriostasis, mite removal, deodorization and ultraviolet resistance;
titanium dioxide: the adhesive force is strong, the chemical change is not easy to happen, the photocatalyst can slow down the rotting process of fruits, can catalyze the oxidation of propyl benzene and alcohol under the illumination condition, and can decompose and destroy toxic substances such as oxides.
Compared with the prior art, the invention has the beneficial effects that: the invention has novel design and sophisticated process, the combination of the medical stone and the attapulgite has stronger adsorption effect on bacteria, inhibits the growth of microorganisms, absorbs toxic volatile components, is green and environment-friendly, the combination of the calcium carbonate and the inorganic silica gel can play the roles of absorbing moisture and ethylene, and prevents the ethylene emitted by mature fruits and vegetables from influencing the maturation progress of other fruits and vegetables, and the addition of the preservative can slow down the decay process of the fruits, and simultaneously can catalyze the oxidation of propyl benzene and alcohol under the illumination condition, decompose and destroy residual toxic substances on the surfaces of the fruits and vegetables, thereby increasing the edible safety of the fruits and vegetables.
Detailed Description
Example 1
In the embodiment of the invention, the fruit and vegetable bacteriostatic and fresh-keeping material comprises the following components in parts by weight: 30-45 parts of medical stone, 15-23 parts of attapulgite, 5-10 parts of inorganic silica gel, 5-10 parts of calcium carbonate, 3-7 parts of silver-loaded activated carbon, 10-20 parts of preservative and 50-60 parts of deionized water.
Furthermore, the particle size of the medical stone is 400 meshes, and the water content of the medical stone is less than 3 percent.
Further, the attapulgite is a hydrous magnesium-rich aluminosilicate clay mineral with a chain layered structure, channels parallel to the chains are formed among the tetrahedron strips of the attapulgite, the cross section of each channel is about 3.7 × 6.3A degrees, and zeolite water is filled in the channels.
Further, the antistaling agent adopts diatom ooze and nanometer mixed with bamboo fiberTiO2The tourmaline composite material has the proportion of 1: 1.
further, nanometer TiO doped with bamboo charcoal fiber2The tourmaline composite material comprises the following components in parts by weight: 15-20 parts of tourmaline, 7-15 parts of bamboo fiber and 10-13 parts of titanium dioxide powder, and the preparation method comprises the following steps:
s1, placing the tourmaline into a container, adding caustic soda and thiourea, and stirring to obtain a stably dispersed suspension, wherein the content of the caustic soda and the content of the thiourea are respectively 3 Wt% and 6W;
s2, placing the bamboo charcoal fiber into a container, adding caustic soda and thiourea into the container to dissolve the bamboo charcoal fiber in water, and freezing the mixture at-12 ℃ to form a bamboo fiber solution, wherein the caustic soda and the thiourea are 2 Wt% and 5W respectively;
s3, mixing the obtained suspension, bamboo fiber solution and titanium dioxide powder in an ultrasonic environment, stirring, filtering and degassing to obtain the bamboo fiber doped nano TiO2A tourmaline composite material.
Further, the fruit and vegetable bacteriostatic fresh-keeping material and the preparation method thereof comprise the following preparation methods:
step 1: putting medical stone, attapulgite, inorganic silica gel, calcium carbonate and silver-loaded activated carbon into a reaction kettle, and stirring and mixing uniformly at the stirring speed of 720 r/min;
step 2: adding deionized water, and continuously stirring at 140 deg.C for 2h at a stirring speed of 500 r/min;
and step 3: adding a preservative, continuously stirring to be pasty, reacting at a constant temperature for 4 hours, and naturally cooling to obtain the finished fruit and vegetable bacteriostatic and fresh-keeping material, wherein the reaction temperature is kept at 80 ℃;
and 4, step 4: and detecting the naturally cooled finished fruit and vegetable bacteriostatic and fresh-keeping material, and packaging after the finished product is qualified.
Example 2
The preparation was carried out exactly as in example 1, differing from example 1 by: the fruit and vegetable bacteriostatic fresh-keeping material comprises the following components in parts by weight: 37-43 parts of medical stone, 19-22 parts of attapulgite, 7-10 parts of inorganic silica gel, 8-10 parts of calcium carbonate, 5-7 parts of silver-loaded activated carbon, 12-14 parts of preservative and 50-55 parts of deionized water.
Example 3:
the preparation was carried out exactly as in example 1, differing from examples 1 and 2 by: the bacteriostatic and fresh-keeping material for fruits and vegetables is characterized by comprising the following components in parts by weight: 33-38 parts of medical stone, 16-18 parts of attapulgite, 5-8 parts of inorganic silica gel, 5-10 parts of calcium carbonate, 3-7 parts of silver-loaded activated carbon, 17-20 parts of preservative and 50-55 parts of deionized water.
Detection example:
the products obtained in example 1, example 2 and example 3 were sent to the spectral ni testing company for testing, yielding the following data:
according to tests, the indexes of the embodiment 1, the embodiment 2 and the embodiment 3 of the application are all lower than the specified requirements.
Comparative example 1:
comparison object: example 1, example 2, example 3 and related products (comparative examples) which are common on the market;
and (3) comparison content: selecting 4 cartons, respectively coating the inner wall with the products of example 1, example 2, example 3 and related products commonly found in the market, simultaneously selecting bananas to be put into the cartons, sealing and packaging, testing the change of the bananas within 15 days, and obtaining the following data:
comparative example 2:
comparison object: example 1, example 2, example 3 and related products (comparative examples) which are common on the market;
and (3) comparison content: selecting 4 cartons, respectively coating the inner walls with the products of example 1, example 2, example 3 and related products commonly found in the market, simultaneously selecting apples, placing the apples into the cartons, sealing and packaging, testing the residual pesticides on the surfaces of the apples after testing for 15 days, and detecting to obtain the following data:
| dripping nasal discharge | Carbendazim | Apollo- | |
| Standard of merit | GB2763-81 | GB14870-94 | GB1594-94 |
| Example 1 | 0.06 | 0.2 | 0.7 |
| Example 2 | 0.07 | 0.25 | 0.7 |
| Example 3 | 0.03 | 0.1 | 0.8 |
| Comparative example | 0.1 | 0.5 | 1 |
In summary, the following steps: the product of this application preparation all is superior to traditional fresh-keeping product on the market in each item performance, the combination of medical stone and attapulgite has stronger adsorption effect to the bacterium, restrain the microbial growth, absorb poisonous volatile components, green, the effect that moisture absorption and absorption ethylene can be played in the combination that adopts calcium carbonate and inorganic silica gel, prevent that the ethylene that ripe fruit vegetables gave out from influencing the ripe progress of other fruit vegetables, the decay process of fruit both can be slowed down in the addition of antistaling agent, simultaneously under the illumination condition, can catalyze the oxidation of propyl benzene and mellow wine, decompose the remaining toxic substance who destroys the fruit vegetables surface, the edible safety of fruit vegetables has been increased.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention are equivalent to or changed within the technical scope of the present invention.
Claims (8)
1. The bacteriostatic and fresh-keeping material for fruits and vegetables is characterized by comprising the following components in parts by weight: 30-45 parts of medical stone, 15-23 parts of attapulgite, 5-10 parts of inorganic silica gel, 5-10 parts of calcium carbonate, 3-7 parts of silver-loaded activated carbon, 10-20 parts of preservative and 50-60 parts of deionized water.
2. The bacteriostatic fresh-keeping material for fruits and vegetables according to claim 1, which is characterized by comprising the following components in parts by weight: 37-43 parts of medical stone, 19-22 parts of attapulgite, 7-10 parts of inorganic silica gel, 8-10 parts of calcium carbonate, 5-7 parts of silver-loaded activated carbon, 12-14 parts of preservative and 50-55 parts of deionized water.
3. The bacteriostatic fresh-keeping material for fruits and vegetables according to claim 1, which is characterized by comprising the following components in parts by weight: 33-38 parts of medical stone, 16-18 parts of attapulgite, 5-8 parts of inorganic silica gel, 5-10 parts of calcium carbonate, 3-7 parts of silver-loaded activated carbon, 17-20 parts of preservative and 50-55 parts of deionized water.
4. The fruit and vegetable bacteriostatic and fresh-keeping material as claimed in any one of claims 1 to 3, wherein the particle size of the medical stone is 400 meshes, and the water content of the medical stone is less than 3%.
5. The fruit and vegetable bacteriostatic and fresh-keeping material as claimed in any one of claims 1 to 3, wherein the attapulgite is a hydrous magnesium-rich aluminosilicate clay mineral with a chain layer structure, channels parallel to the chains are formed among the tetrahedral strips of the attapulgite clay mineral, the cross section of each channel is about 3.7 x 6.3A degrees, and the channels are filled with zeolite water.
6. The fruit and vegetable bacteriostatic fresh-keeping material according to any one of claims 1 to 3, characterized in that the fresh-keeping agent adopts diatom ooze and nano TiO doped with bamboo fiber2The tourmaline composite material has the proportion of 1: 1.
7. the bacteriostatic and fresh-keeping material for fruits and vegetables according to claim 6, wherein said nanometer TiO doped with bamboo charcoal fiber2The tourmaline composite material comprises the following components in parts by weight: 15-20 parts of tourmaline, 7-15 parts of bamboo fiber and 10-13 parts of titanium dioxide powder, and the preparation method comprises the following steps:
s1, placing the tourmaline into a container, adding caustic soda and thiourea, and stirring to obtain a stably dispersed suspension, wherein the content of the caustic soda and the content of the thiourea are respectively 3 Wt% and 6W;
s2, placing the bamboo charcoal fiber into a container, adding caustic soda and thiourea into the container to dissolve the bamboo charcoal fiber in water, and freezing the mixture at-12 ℃ to form a bamboo fiber solution, wherein the caustic soda and the thiourea are 2 Wt% and 5W respectively;
s3, mixing the obtained suspension, bamboo fiber solution and titanium dioxide powder in an ultrasonic environment, stirring, filtering and degassing to obtain the bamboo fiber doped nano TiO2A tourmaline composite material.
8. The bacteriostatic fresh-keeping material for fruits and vegetables and the preparation method thereof according to any one of claims 1 to 7, characterized by comprising the following steps:
step 1: putting medical stone, attapulgite, inorganic silica gel, calcium carbonate and silver-loaded activated carbon into a reaction kettle, and stirring and mixing uniformly at the stirring speed of 720 r/min;
step 2: adding deionized water, and continuously stirring at 140 deg.C for 2h at a stirring speed of 500 r/min;
and step 3: adding a preservative, continuously stirring to be pasty, reacting at a constant temperature for 4 hours, and naturally cooling to obtain the finished fruit and vegetable bacteriostatic and fresh-keeping material, wherein the reaction temperature is kept at 80 ℃;
and 4, step 4: and detecting the naturally cooled finished fruit and vegetable bacteriostatic and fresh-keeping material, and packaging after the finished product is qualified.
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| CN202010959802.0A CN112006094A (en) | 2020-09-14 | 2020-09-14 | Fruit and vegetable bacteriostatic fresh-keeping material and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115720927A (en) * | 2022-12-01 | 2023-03-03 | 南宁师范大学 | Surface antibacterial and bacteriostatic fresh-keeping material for citrus fruits and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104804669A (en) * | 2015-05-18 | 2015-07-29 | 金凤善 | Corrugated board mineral adhesive as well as preparation method and application thereof |
| CN105148838A (en) * | 2015-07-31 | 2015-12-16 | 安徽喜尔奇日用品有限公司 | Defrosting, deodorizing, bacteria-resisting, and fresh-keeping material and preparation technology thereof |
| CN108794957A (en) * | 2018-07-04 | 2018-11-13 | 合肥帧讯低温科技有限公司 | Efficient antibacterial fresh-keeping material and preparation method thereof |
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2020
- 2020-09-14 CN CN202010959802.0A patent/CN112006094A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104804669A (en) * | 2015-05-18 | 2015-07-29 | 金凤善 | Corrugated board mineral adhesive as well as preparation method and application thereof |
| CN105148838A (en) * | 2015-07-31 | 2015-12-16 | 安徽喜尔奇日用品有限公司 | Defrosting, deodorizing, bacteria-resisting, and fresh-keeping material and preparation technology thereof |
| CN108794957A (en) * | 2018-07-04 | 2018-11-13 | 合肥帧讯低温科技有限公司 | Efficient antibacterial fresh-keeping material and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115720927A (en) * | 2022-12-01 | 2023-03-03 | 南宁师范大学 | Surface antibacterial and bacteriostatic fresh-keeping material for citrus fruits and preparation method thereof |
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Application publication date: 20201201 |