CN112674160A - Special negative ion fresh-keeping agent for fruits and vegetables and fresh-keeping method thereof - Google Patents
Special negative ion fresh-keeping agent for fruits and vegetables and fresh-keeping method thereof Download PDFInfo
- Publication number
- CN112674160A CN112674160A CN201910994236.4A CN201910994236A CN112674160A CN 112674160 A CN112674160 A CN 112674160A CN 201910994236 A CN201910994236 A CN 201910994236A CN 112674160 A CN112674160 A CN 112674160A
- Authority
- CN
- China
- Prior art keywords
- parts
- eucalyptus
- oil
- fruits
- water
- 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
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 75
- 239000010642 eucalyptus oil Substances 0.000 claims abstract description 57
- 229940044949 eucalyptus oil Drugs 0.000 claims abstract description 57
- 229920001817 Agar Polymers 0.000 claims abstract description 47
- 239000008272 agar Substances 0.000 claims abstract description 47
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 38
- 235000009566 rice Nutrition 0.000 claims abstract description 38
- 229940070527 tourmaline Drugs 0.000 claims abstract description 31
- 229910052613 tourmaline Inorganic materials 0.000 claims abstract description 31
- 239000011032 tourmaline Substances 0.000 claims abstract description 31
- 239000004575 stone Substances 0.000 claims abstract description 25
- 241001529744 Origanum Species 0.000 claims abstract description 22
- 235000011203 Origanum Nutrition 0.000 claims abstract description 22
- 150000002500 ions Chemical class 0.000 claims abstract description 22
- 239000003921 oil Substances 0.000 claims abstract description 22
- 229910052761 rare earth metal Inorganic materials 0.000 claims abstract description 21
- 150000002910 rare earth metals Chemical class 0.000 claims abstract description 21
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 20
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 20
- 239000000835 fiber Substances 0.000 claims abstract description 20
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 18
- 235000011477 liquorice Nutrition 0.000 claims abstract description 18
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 14
- 239000000084 colloidal system Substances 0.000 claims abstract description 14
- 239000003973 paint Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 70
- 241000209094 Oryza Species 0.000 claims description 37
- 239000008247 solid mixture Substances 0.000 claims description 30
- 238000002360 preparation method Methods 0.000 claims description 27
- 239000000243 solution Substances 0.000 claims description 26
- 238000005728 strengthening Methods 0.000 claims description 25
- 241000951473 Schizonepeta Species 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 20
- 239000010661 oregano oil Substances 0.000 claims description 18
- 229940111617 oregano oil Drugs 0.000 claims description 18
- 239000007787 solid Substances 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 238000003763 carbonization Methods 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 13
- 238000007873 sieving Methods 0.000 claims description 11
- 241001233195 Eucalyptus grandis Species 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 10
- 238000001704 evaporation Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 7
- -1 sucrose ester Chemical class 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 241000207923 Lamiaceae Species 0.000 claims description 5
- 241000951376 Schizonepeta tenuifolia Species 0.000 claims description 5
- 240000003377 Shepherdia canadensis Species 0.000 claims description 5
- 235000018324 Shepherdia canadensis Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000004821 distillation Methods 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 230000008020 evaporation Effects 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 2
- 229940010454 licorice Drugs 0.000 claims description 2
- 241000219927 Eucalyptus Species 0.000 claims 6
- 238000000227 grinding Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 241000167854 Bourreria succulenta Species 0.000 abstract description 2
- 240000009088 Fragaria x ananassa Species 0.000 abstract description 2
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 230000003139 buffering effect Effects 0.000 abstract description 2
- 235000019693 cherries Nutrition 0.000 abstract description 2
- 235000021012 strawberries Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 150000001450 anions Chemical class 0.000 abstract 1
- 244000004281 Eucalyptus maculata Species 0.000 description 24
- 230000007480 spreading Effects 0.000 description 9
- 238000003892 spreading Methods 0.000 description 9
- 239000004033 plastic Substances 0.000 description 7
- 229920003023 plastic Polymers 0.000 description 7
- 239000003814 drug Substances 0.000 description 6
- 239000004594 Masterbatch (MB) Substances 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 239000004519 grease Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 230000001112 coagulating effect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000004014 plasticizer Substances 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 1
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000000222 aromatherapy Methods 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 239000007822 coupling agent Substances 0.000 description 1
- 239000002270 dispersing agent Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229920001684 low density polyethylene Polymers 0.000 description 1
- 239000004702 low-density polyethylene Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the technical field of fruit and vegetable fresh-keeping, in particular to a special anion fresh-keeping agent for fruits and vegetables and a fresh-keeping method thereof; the paint consists of the following components in parts by weight: 20-30 parts of tourmaline powder, 30-50 parts of rare earth, 20-30 parts of medical stone powder, 10-20 parts of carbonized rice bran, 10-15 parts of agar, 2-5 parts of liquorice fiber, 10-15 parts of eucalyptus oil and 10-15 parts of origanum oil; the agar is coagulated into soft colloid, and the soft colloid is suitable for various soft fruits and vegetables such as strawberries and cherries to be placed on the sliced soft fruits and vegetables, and has the functions of buffering and safety; can generate negative ions and has the effect of prolonging the fresh-keeping period of fruits and vegetables; also has antibacterial effect, and can prevent rapid putrefaction of fruits and vegetables.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable preservation, in particular to a special negative ion preservative for fruits and vegetables and a preservation method thereof.
Background
The fruits and vegetables are usually kept fresh by refrigeration, but some areas may lack power supply and other types of fresh keeping modes are needed. For example, chinese patent discloses a vegetable preservative master batch capable of releasing negative ions, application No. 201611113223.4, in which: the negative ion releasable master batch for vegetable preservation is prepared from the following raw materials in percentage by weight: 65-85% of main material; 4-20% of negative ion generator; 0.5 to 2 percent of coupling agent; 4-20% of a dispersant; rectifying 4-10% of monoglyceride; 2-8% of a surfactant; 0.2 to 1.5 percent of antioxidant; the main body material is one or more of LDPE, LLPE, PP, EVA, mLDPE and POE. The vegetable fresh-keeping master batch capable of releasing negative ions has the advantages that the product can release negative ions for a long time, the fresh-keeping period is long, and the adopted resin and the auxiliary agent are nontoxic and tasteless, so that the vegetable fresh-keeping master batch is more beneficial to human health and sanitation and is widely applied.
The technical scheme has the following defects that: 1) the plastic materials and other toxic substances possibly containing plasticizers and the like are adopted, modern people pay great attention to the natural health of fruits and vegetables, the technical scheme can possibly lead the conflict of customers, and the substances possibly containing plasticizers and the like can be objectively caused to permeate into the fruits and vegetables to cause the problem of human health; 2) the whole material is hard after being made into plastic particles, the plastic particles are easy to scrape and damage the plastic surface, in addition, the plastic particles are not suitable for fruits and vegetables with uneven surfaces, such as broccoli flowers, and the like, and the plastic particles are easy to be embedded into the bodies of the fruits and vegetables; 3) the prior art only considers that the negative ions can prolong the fresh-keeping period and does not consider the problem of bacterial breeding under the condition of lack of refrigeration.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a special fresh-keeping agent for fruits and vegetables, which has the advantages of negative ion fresh keeping, soft texture and natural bacteriostatic ability, and also provides a fresh-keeping method adopting the agent.
The technical scheme of the invention is as follows:
the special negative ion fresh-keeping agent for fruits and vegetables is characterized in that: the paint consists of the following components in parts by weight:
20-30 parts of tourmaline powder, 30-50 parts of rare earth, 20-30 parts of medical stone powder, 10-20 parts of carbonized rice bran, 10-15 parts of agar, 2-5 parts of liquorice fiber, 10-15 parts of eucalyptus oil and 10-15 parts of origanum oil.
In one embodiment, the paint comprises the following components in parts by weight:
20 parts of tourmaline powder, 30 parts of rare earth, 20 parts of medical stone powder, 10 parts of carbonized rice bran, 10 parts of agar, 2 parts of liquorice fiber, 10 parts of eucalyptus oil and 10 parts of oregano oil.
In one embodiment, the paint comprises the following components in parts by weight:
30 parts of tourmaline powder, 50 parts of rare earth, 30 parts of medical stone powder, 20 parts of carbonized rice bran, 15 parts of agar, 5 parts of liquorice fiber, 15 parts of eucalyptus oil and 15 parts of origanum oil.
In one embodiment, the paint comprises the following components in parts by weight:
25 parts of tourmaline powder, 40 parts of rare earth, 25 parts of medical stone powder, 15 parts of carbonized rice bran, 12 parts of agar, 3 parts of liquorice fiber, 13 parts of eucalyptus oil and 13 parts of oregano oil.
Specifically, the preparation method of the tourmaline powder comprises the following steps: the tourmaline is ground and sieved to obtain powder, the mesh size is 20 meshes or more than 20 meshes, and the mesh size is not more than 50 meshes in principle, because the fine powder can cause permanent damage after being inhaled by a human body in operation.
Specifically, the preparation method of the medical stone powder comprises the following steps: pulverizing Maifanitum, and sieving to obtain powder with sieve size of 10-20 meshes.
Specifically, the preparation method of the carbonized rice bran comprises the following steps: firstly, filtering rice bran soaking water to remove impurities, then cooking, drying, and then putting into a carbonization furnace for carbonization at the temperature of 130 ℃ for 2 hours.
Furthermore, the rice bran is soaked in an alcohol solution with the concentration higher than 60% for 4 hours before being cooked, so that organic matters such as partial grease, protein, amino acid and the like can be released, and the carbonization purity is further improved.
Specifically, the preparation method of the eucalyptus oil comprises the following steps: the method comprises the following steps:
(1) crushing the bark and leaves of the eucalyptus grandis by a crusher;
(2) putting the smashed eucalyptus grandis bark and leaves into a pot, adding water with the weight part ratio of 1:0.5, and boiling for 30 minutes to obtain eucalyptus water;
(3) adding soapberry fruit extracting solution into naturally cooled eucalyptus water, stirring for 10 minutes, separating the eucalyptus oil and the eucalyptus water on the surface after a layer of eucalyptus oil is formed on the surface of the eucalyptus water, and respectively putting the eucalyptus oil and the eucalyptus water into containers for later use;
(4) adding sucrose ester with the concentration of 1% into the separated eucalyptus water, mixing and stirring for 10 minutes, pouring the mixed solution into an evaporation dish, evaporating for 60 minutes to obtain eucalyptus oil, and mixing the obtained eucalyptus oil with the eucalyptus oil obtained in the step (3) to obtain eucalyptus oil.
Specifically, the preparation method of the oregano oil comprises the following steps: the method comprises the following steps:
step 1: drying freshly picked wild Schizonepeta tenuifolia (origanum genus plant of origanum family Labiatae), specifically: standing freshly picked herba Schizonepetae in an environment with temperature of 20 deg.C and relative humidity of 17% for 7.5 h; then, cold and hot air alternate ventilation is carried out for 24 hours, and the alternate interval is 3 hours; the cold air temperature is 21 ℃, and the hot air temperature is 27 ℃;
step 2: crushing the wild schizonepeta herb processed in the step 1, and sieving the crushed wild schizonepeta herb with a 40-mesh sieve to obtain wild schizonepeta herb powder;
and step 3: soaking the wild schizonepeta powder obtained in the step 2 in three parts of distilled water for 40min, wherein the liquid-solid ratio of the first part of liquid-solid mixture is 10:1, the liquid-solid ratio of the second part of liquid-solid mixture is 13:1, and the liquid-solid ratio of the third part of liquid-solid mixture is 16: 1;
and 4, step 4: performing ultrasonic strengthening treatment on the first part of liquid-solid mixture obtained in the step 3, wherein the ultrasonic strengthening treatment time is 10min, and the power is 120 w; adding a second part of liquid-solid mixture for ultrasonic strengthening treatment, wherein the ultrasonic strengthening treatment time is 12min and the power is 145 w; adding a third part of liquid-solid mixture, continuing ultrasonic strengthening treatment for 17min, performing water vapor distillation, and extracting for 2.2h at a power of 160w to obtain a water-oil mixture;
and 5: and (4) carrying out rotary concentration on the water-oil mixture obtained in the step (4) to obtain the oregano oil.
A special fresh-keeping method for fruits and vegetables comprises the following steps:
s1, weighing tourmaline powder, rare earth, medical stone powder, carbonized rice bran, agar, licorice fiber, eucalyptus oil and origanum oil for later use;
s2, mixing agar according to the weight ratio of water to be treated of 7: 93 adding water for blending;
s3, heating and boiling the agar and the water to dissolve the agar in the water to form an agar solution;
s4, pouring tourmaline powder, rare earth, medical stone powder, carbonized rice bran and liquorice fiber into the agar solution, and naturally cooling;
s5, cooling the agar solution to 70 ℃, adding eucalyptus oil and origanum oil, stirring for 10min, continuing to naturally cool until the temperature reaches room temperature, and condensing into colloid;
and S6, taking out the colloid, cutting into slices, laying a part of slices in a fruit and vegetable packaging container (such as a foam box), laying the fruits and vegetables on the slices, laying the other part of slices on the upper surfaces of the fruits and vegetables, and covering the container with a cover.
Specifically, the thickness of the sheet is 2-7mm, and the length and width of the sheet are affected by the container when the agar solution is prepared, so that the requirement is not strict, and if the size of the cut sheet is small, a plurality of sheets can be used for laying the bottom of the container, as long as the sheet is contacted with the plastic bottom surface. Since the fruits and vegetables inevitably exert pressure on the bottom surface sheet, the sheet laid on the bottom surface may be cut thick, for example, set to 7mm, and the sheet laid on the fruits and vegetables may be cut thin, for example, set to 2 mm.
The working principle of the invention is as follows:
the tourmaline powder and the rare earth can generate negative ions after being mixed, thereby playing the roles of sterilization and fresh keeping.
The medical stone has the effect of neutralizing acid and alkali in two directions, is similar to a buffer solution, can play a role in regulating pH when the whole medicament is prepared, prevents the medicament from being too acid or too alkali, and is not easy to damage the surfaces of fruits and vegetables due to mild property.
The carbonized rice bran has a large number of pores in the body, and provides a good powder adhesion place during drug preparation, wherein the tourmaline powder and the rare earth are easy to mix, and are difficult to release and separate after adsorption.
The liquorice fiber has the anti-inflammatory effect, and the probability of hand allergy during the preparation of the medicament by workers is reduced.
The eucalyptus oil and the oregano oil are mixed to form natural aromatherapy and bacteriostat, so that the peculiar smell of the medicament can be covered, and the inhibition capability of the medicament on bacteria on the surfaces of fruits and vegetables can be improved.
The invention has the beneficial effects that: the agar is coagulated into soft colloid, and the soft colloid is suitable for various soft fruits and vegetables such as strawberries and cherries to be placed on the sliced soft fruits and vegetables, and has the functions of buffering and safety; can generate negative ions and has the effect of prolonging the fresh-keeping period of fruits and vegetables; also has antibacterial effect, and can prevent rapid putrefaction of fruits and vegetables. Does not contain plasticizer, and is environment-friendly and healthy.
Detailed Description
The following is further described in conjunction with the detailed description:
example 1
Weighing 20 parts of tourmaline powder, 30 parts of rare earth, 20 parts of medical stone powder, 10 parts of carbonized rice bran, 10 parts of agar, 2 parts of liquorice fiber, 10 parts of eucalyptus oil and 10 parts of origanum oil.
The preparation method of the tourmaline powder comprises the following steps: the tourmaline is ground and sieved to obtain powder, the mesh size is 20 meshes or more than 20 meshes, and the mesh size is not more than 50 meshes in principle, because the fine powder can cause permanent damage after being inhaled by a human body in operation.
The preparation method of the medical stone powder comprises the following steps: pulverizing Maifanitum, and sieving to obtain powder with sieve size of 10-20 meshes.
The preparation method of the carbonized rice bran comprises the following steps: firstly, filtering rice bran soaking water to remove impurities, then cooking, drying, and then putting into a carbonization furnace for carbonization at the temperature of 130 ℃ for 2 hours.
Before the rice bran is cooked, the rice bran is soaked in alcohol solution with concentration higher than 60% for 4 hours, so that organic matters such as partial grease, protein, amino acid and the like can be released, and the carbonization purity is further improved.
The preparation method of the eucalyptus oil comprises the following steps: the method comprises the following steps:
(1) crushing the bark and leaves of the eucalyptus grandis by a crusher;
(2) putting the smashed eucalyptus grandis bark and leaves into a pot, adding water with the weight part ratio of 1:0.5, and boiling for 30 minutes to obtain eucalyptus water;
(3) adding soapberry fruit extracting solution into naturally cooled eucalyptus water, stirring for 10 minutes, separating the eucalyptus oil and the eucalyptus water on the surface after a layer of eucalyptus oil is formed on the surface of the eucalyptus water, and respectively putting the eucalyptus oil and the eucalyptus water into containers for later use;
(4) adding sucrose ester with the concentration of 1% into the separated eucalyptus water, mixing and stirring for 10 minutes, pouring the mixed solution into an evaporation dish, evaporating for 60 minutes to obtain eucalyptus oil, and mixing the obtained eucalyptus oil with the eucalyptus oil obtained in the step (3) to obtain eucalyptus oil.
The preparation method of the oregano oil comprises the following steps: the method comprises the following steps:
step 1: drying freshly picked wild Schizonepeta tenuifolia (origanum genus plant of origanum family Labiatae), specifically: standing freshly picked herba Schizonepetae in an environment with temperature of 20 deg.C and relative humidity of 17% for 7.5 h; then, cold and hot air alternate ventilation is carried out for 24 hours, and the alternate interval is 3 hours; the cold air temperature is 21 ℃, and the hot air temperature is 27 ℃;
step 2: crushing the wild schizonepeta herb processed in the step 1, and sieving the crushed wild schizonepeta herb with a 40-mesh sieve to obtain wild schizonepeta herb powder;
and step 3: soaking the wild schizonepeta powder obtained in the step 2 in three parts of distilled water for 40min, wherein the liquid-solid ratio of the first part of liquid-solid mixture is 10:1, the liquid-solid ratio of the second part of liquid-solid mixture is 13:1, and the liquid-solid ratio of the third part of liquid-solid mixture is 16: 1;
and 4, step 4: performing ultrasonic strengthening treatment on the first part of liquid-solid mixture obtained in the step 3, wherein the ultrasonic strengthening treatment time is 10min, and the power is 120 w; adding a second part of liquid-solid mixture for ultrasonic strengthening treatment, wherein the ultrasonic strengthening treatment time is 12min and the power is 145 w; adding a third part of liquid-solid mixture, continuing ultrasonic strengthening treatment for 17min, performing water vapor distillation, and extracting for 2.2h at a power of 160w to obtain a water-oil mixture;
and 5: and (4) carrying out rotary concentration on the water-oil mixture obtained in the step (4) to obtain the oregano oil.
And (3) mixing agar according to the weight ratio of the reference water of 7: 93 adding water for blending;
heating agar and water to boil so that the agar is dissolved in the water to form an agar solution;
pouring tourmaline powder, rare earth, medical stone powder, carbonized rice bran and liquorice fiber into the agar solution, and naturally cooling;
cooling the agar solution to 70 deg.C, adding oleum Eucalypti and Oregano oil, stirring for 10min, naturally cooling to room temperature, and coagulating to obtain colloid;
taking out the colloid, cutting into slices, spreading part of slices in a fruit and vegetable packaging container (such as a foam box), spreading fruit and vegetable on the slices, spreading the other part of slices on the upper surface of the fruit and vegetable, and covering the container with a cover.
Example 2
Weighing 30 parts of tourmaline powder, 50 parts of rare earth, 30 parts of medical stone powder, 20 parts of carbonized rice bran, 15 parts of agar, 5 parts of liquorice fiber, 15 parts of eucalyptus oil and 15 parts of origanum oil.
The preparation method of the tourmaline powder comprises the following steps: the tourmaline is ground and sieved to obtain powder, the mesh size is 20 meshes or more than 20 meshes, and the mesh size is not more than 50 meshes in principle, because the fine powder can cause permanent damage after being inhaled by a human body in operation.
The preparation method of the medical stone powder comprises the following steps: pulverizing Maifanitum, and sieving to obtain powder with sieve size of 10-20 meshes.
The preparation method of the carbonized rice bran comprises the following steps: firstly, filtering rice bran soaking water to remove impurities, then cooking, drying, and then putting into a carbonization furnace for carbonization at the temperature of 130 ℃ for 2 hours.
Before the rice bran is cooked, the rice bran is soaked in alcohol solution with concentration higher than 60% for 4 hours, so that organic matters such as partial grease, protein, amino acid and the like can be released, and the carbonization purity is further improved.
The preparation method of the eucalyptus oil comprises the following steps: the method comprises the following steps:
(1) crushing the bark and leaves of the eucalyptus grandis by a crusher;
(2) putting the smashed eucalyptus grandis bark and leaves into a pot, adding water with the weight part ratio of 1:0.5, and boiling for 30 minutes to obtain eucalyptus water;
(3) adding soapberry fruit extracting solution into naturally cooled eucalyptus water, stirring for 10 minutes, separating the eucalyptus oil and the eucalyptus water on the surface after a layer of eucalyptus oil is formed on the surface of the eucalyptus water, and respectively putting the eucalyptus oil and the eucalyptus water into containers for later use;
(4) adding sucrose ester with the concentration of 1% into the separated eucalyptus water, mixing and stirring for 10 minutes, pouring the mixed solution into an evaporation dish, evaporating for 60 minutes to obtain eucalyptus oil, and mixing the obtained eucalyptus oil with the eucalyptus oil obtained in the step (3) to obtain eucalyptus oil.
The preparation method of the oregano oil comprises the following steps: the method comprises the following steps:
step 1: drying freshly picked wild Schizonepeta tenuifolia (origanum genus plant of origanum family Labiatae), specifically: standing freshly picked herba Schizonepetae in an environment with temperature of 20 deg.C and relative humidity of 17% for 7.5 h; then, cold and hot air alternate ventilation is carried out for 24 hours, and the alternate interval is 3 hours; the cold air temperature is 21 ℃, and the hot air temperature is 27 ℃;
step 2: crushing the wild schizonepeta herb processed in the step 1, and sieving the crushed wild schizonepeta herb with a 40-mesh sieve to obtain wild schizonepeta herb powder;
and step 3: soaking the wild schizonepeta powder obtained in the step 2 in three parts of distilled water for 40min, wherein the liquid-solid ratio of the first part of liquid-solid mixture is 10:1, the liquid-solid ratio of the second part of liquid-solid mixture is 13:1, and the liquid-solid ratio of the third part of liquid-solid mixture is 16: 1;
and 4, step 4: performing ultrasonic strengthening treatment on the first part of liquid-solid mixture obtained in the step 3, wherein the ultrasonic strengthening treatment time is 10min, and the power is 120 w; adding a second part of liquid-solid mixture for ultrasonic strengthening treatment, wherein the ultrasonic strengthening treatment time is 12min and the power is 145 w; adding a third part of liquid-solid mixture, continuing ultrasonic strengthening treatment for 17min, performing water vapor distillation, and extracting for 2.2h at a power of 160w to obtain a water-oil mixture;
and 5: and (4) carrying out rotary concentration on the water-oil mixture obtained in the step (4) to obtain the oregano oil.
And (3) mixing agar according to the weight ratio of the reference water of 7: 93 adding water for blending;
heating agar and water to boil so that the agar is dissolved in the water to form an agar solution;
pouring tourmaline powder, rare earth, medical stone powder, carbonized rice bran and liquorice fiber into the agar solution, and naturally cooling;
cooling the agar solution to 70 deg.C, adding oleum Eucalypti and Oregano oil, stirring for 10min, naturally cooling to room temperature, and coagulating to obtain colloid;
taking out the colloid, cutting into slices, spreading part of slices in a fruit and vegetable packaging container (such as a foam box), spreading fruit and vegetable on the slices, spreading the other part of slices on the upper surface of the fruit and vegetable, and covering the container with a cover.
Example 3
Weighing 25 parts of tourmaline powder, 40 parts of rare earth, 25 parts of medical stone powder, 15 parts of carbonized rice bran, 12 parts of agar, 3 parts of liquorice fiber, 13 parts of eucalyptus oil and 13 parts of origanum oil.
The preparation method of the tourmaline powder comprises the following steps: the tourmaline is ground and sieved to obtain powder, the mesh size is 20 meshes or more than 20 meshes, and the mesh size is not more than 50 meshes in principle, because the fine powder can cause permanent damage after being inhaled by a human body in operation.
The preparation method of the medical stone powder comprises the following steps: pulverizing Maifanitum, and sieving to obtain powder with sieve size of 10-20 meshes.
The preparation method of the carbonized rice bran comprises the following steps: firstly, filtering rice bran soaking water to remove impurities, then cooking, drying, and then putting into a carbonization furnace for carbonization at the temperature of 130 ℃ for 2 hours.
Before the rice bran is cooked, the rice bran is soaked in alcohol solution with concentration higher than 60% for 4 hours, so that organic matters such as partial grease, protein, amino acid and the like can be released, and the carbonization purity is further improved.
The preparation method of the eucalyptus oil comprises the following steps: the method comprises the following steps:
(1) crushing the bark and leaves of the eucalyptus grandis by a crusher;
(2) putting the smashed eucalyptus grandis bark and leaves into a pot, adding water with the weight part ratio of 1:0.5, and boiling for 30 minutes to obtain eucalyptus water;
(3) adding soapberry fruit extracting solution into naturally cooled eucalyptus water, stirring for 10 minutes, separating the eucalyptus oil and the eucalyptus water on the surface after a layer of eucalyptus oil is formed on the surface of the eucalyptus water, and respectively putting the eucalyptus oil and the eucalyptus water into containers for later use;
(4) adding sucrose ester with the concentration of 1% into the separated eucalyptus water, mixing and stirring for 10 minutes, pouring the mixed solution into an evaporation dish, evaporating for 60 minutes to obtain eucalyptus oil, and mixing the obtained eucalyptus oil with the eucalyptus oil obtained in the step (3) to obtain eucalyptus oil.
The preparation method of the oregano oil comprises the following steps: the method comprises the following steps:
step 1: drying freshly picked wild Schizonepeta tenuifolia (origanum genus plant of origanum family Labiatae), specifically: standing freshly picked herba Schizonepetae in an environment with temperature of 20 deg.C and relative humidity of 17% for 7.5 h; then, cold and hot air alternate ventilation is carried out for 24 hours, and the alternate interval is 3 hours; the cold air temperature is 21 ℃, and the hot air temperature is 27 ℃;
step 2: crushing the wild schizonepeta herb processed in the step 1, and sieving the crushed wild schizonepeta herb with a 40-mesh sieve to obtain wild schizonepeta herb powder;
and step 3: soaking the wild schizonepeta powder obtained in the step 2 in three parts of distilled water for 40min, wherein the liquid-solid ratio of the first part of liquid-solid mixture is 10:1, the liquid-solid ratio of the second part of liquid-solid mixture is 13:1, and the liquid-solid ratio of the third part of liquid-solid mixture is 16: 1;
and 4, step 4: performing ultrasonic strengthening treatment on the first part of liquid-solid mixture obtained in the step 3, wherein the ultrasonic strengthening treatment time is 10min, and the power is 120 w; adding a second part of liquid-solid mixture for ultrasonic strengthening treatment, wherein the ultrasonic strengthening treatment time is 12min and the power is 145 w; adding a third part of liquid-solid mixture, continuing ultrasonic strengthening treatment for 17min, performing water vapor distillation, and extracting for 2.2h at a power of 160w to obtain a water-oil mixture;
and 5: and (4) carrying out rotary concentration on the water-oil mixture obtained in the step (4) to obtain the oregano oil.
And (3) mixing agar according to the weight ratio of the reference water of 7: 93 adding water for blending;
heating agar and water to boil so that the agar is dissolved in the water to form an agar solution;
pouring tourmaline powder, rare earth, medical stone powder, carbonized rice bran and liquorice fiber into the agar solution, and naturally cooling;
cooling the agar solution to 70 deg.C, adding oleum Eucalypti and Oregano oil, stirring for 10min, naturally cooling to room temperature, and coagulating to obtain colloid;
taking out the colloid, cutting into slices, spreading part of slices in a fruit and vegetable packaging container (such as a foam box), spreading fruit and vegetable on the slices, spreading the other part of slices on the upper surface of the fruit and vegetable, and covering the container with a cover.
The foregoing embodiments and description have been presented only to illustrate the principles and preferred embodiments of the invention, and various changes and modifications may be made therein without departing from the spirit and scope of the invention as hereinafter claimed.
Claims (10)
1. The special negative ion fresh-keeping agent for fruits and vegetables is characterized in that: the paint consists of the following components in parts by weight:
20-30 parts of tourmaline powder, 30-50 parts of rare earth, 20-30 parts of medical stone powder, 10-20 parts of carbonized rice bran, 10-15 parts of agar, 2-5 parts of liquorice fiber, 10-15 parts of eucalyptus oil and 10-15 parts of origanum oil.
2. The special negative ion fresh-keeping agent for fruits and vegetables according to claim 1, which is characterized in that: the paint consists of the following components in parts by weight:
20 parts of tourmaline powder, 30 parts of rare earth, 20 parts of medical stone powder, 10 parts of carbonized rice bran, 10 parts of agar, 2 parts of liquorice fiber, 10 parts of eucalyptus oil and 10 parts of oregano oil.
3. The special negative ion fresh-keeping agent for fruits and vegetables according to claim 1, which is characterized in that: the paint consists of the following components in parts by weight:
30 parts of tourmaline powder, 50 parts of rare earth, 30 parts of medical stone powder, 20 parts of carbonized rice bran, 15 parts of agar, 5 parts of liquorice fiber, 15 parts of eucalyptus oil and 15 parts of origanum oil.
4. The special negative ion fresh-keeping agent for fruits and vegetables according to claim 1, which is characterized in that: the paint consists of the following components in parts by weight:
25 parts of tourmaline powder, 40 parts of rare earth, 25 parts of medical stone powder, 15 parts of carbonized rice bran, 12 parts of agar, 3 parts of liquorice fiber, 13 parts of eucalyptus oil and 13 parts of oregano oil.
5. The special negative ion fresh-keeping agent for fruits and vegetables according to claim 1, which is characterized in that: the preparation method of the tourmaline powder comprises the following steps: grinding tourmaline and sieving to obtain powder with a sieve mesh size of 20 meshes or above 20 meshes.
6. The special negative ion fresh-keeping agent for fruits and vegetables according to claim 1, which is characterized in that: the preparation method of the medical stone powder comprises the following steps: pulverizing Maifanitum, and sieving to obtain powder with sieve size of 10-20 meshes.
7. The special negative ion fresh-keeping agent for fruits and vegetables according to claim 1, which is characterized in that: the preparation method of the carbonized rice bran comprises the following steps: firstly, filtering rice bran soaking water to remove impurities, then cooking, drying, and then putting into a carbonization furnace for carbonization at 130 ℃ for 2 hours; the rice bran is soaked in an alcohol solution with concentration higher than 60% for 4 hours before being steamed and boiled.
8. The special negative ion fresh-keeping agent for fruits and vegetables according to claim 1, which is characterized in that: the preparation method of the eucalyptus oil comprises the following steps: the method comprises the following steps:
(1) crushing the bark and leaves of the eucalyptus grandis by a crusher;
(2) putting the smashed eucalyptus grandis bark and leaves into a pot, adding water with the weight part ratio of 1:0.5, and boiling for 30 minutes to obtain eucalyptus water;
(3) adding soapberry fruit extracting solution into naturally cooled eucalyptus water, stirring for 10 minutes, separating the eucalyptus oil and the eucalyptus water on the surface after a layer of eucalyptus oil is formed on the surface of the eucalyptus water, and respectively putting the eucalyptus oil and the eucalyptus water into containers for later use;
(4) adding sucrose ester with the concentration of 1% into the separated eucalyptus water, mixing and stirring for 10 minutes, pouring the mixed solution into an evaporation dish, evaporating for 60 minutes to obtain eucalyptus oil, and mixing the obtained eucalyptus oil with the eucalyptus oil obtained in the step (3) to obtain eucalyptus oil.
9. The special negative ion fresh-keeping agent for fruits and vegetables according to claim 1, which is characterized in that: the preparation method of the oregano oil comprises the following steps: the method comprises the following steps:
step 1: drying freshly picked wild Schizonepeta tenuifolia (origanum genus plant of origanum family Labiatae), specifically: standing freshly picked herba Schizonepetae in an environment with temperature of 20 deg.C and relative humidity of 17% for 7.5 h; then, cold and hot air alternate ventilation is carried out for 24 hours, and the alternate interval is 3 hours; the cold air temperature is 21 ℃, and the hot air temperature is 27 ℃;
step 2: crushing the wild schizonepeta herb processed in the step 1, and sieving the crushed wild schizonepeta herb with a 40-mesh sieve to obtain wild schizonepeta herb powder;
and step 3: soaking the wild schizonepeta powder obtained in the step 2 in three parts of distilled water for 40min, wherein the liquid-solid ratio of the first part of liquid-solid mixture is 10:1, the liquid-solid ratio of the second part of liquid-solid mixture is 13:1, and the liquid-solid ratio of the third part of liquid-solid mixture is 16: 1;
and 4, step 4: performing ultrasonic strengthening treatment on the first part of liquid-solid mixture obtained in the step 3, wherein the ultrasonic strengthening treatment time is 10min, and the power is 120 w; adding a second part of liquid-solid mixture for ultrasonic strengthening treatment, wherein the ultrasonic strengthening treatment time is 12min and the power is 145 w; adding a third part of liquid-solid mixture, continuing ultrasonic strengthening treatment for 17min, performing water vapor distillation, and extracting for 2.2h at a power of 160w to obtain a water-oil mixture;
and 5: and (4) carrying out rotary concentration on the water-oil mixture obtained in the step (4) to obtain the oregano oil.
10. A special fresh-keeping method for fruits and vegetables comprises the following steps:
s1, weighing tourmaline powder, rare earth, medical stone powder, carbonized rice bran, agar, licorice fiber, eucalyptus oil and origanum oil for later use;
s2, mixing agar according to the weight ratio of water to be treated of 7: 93 adding water for blending;
s3, heating and boiling the agar and the water to dissolve the agar in the water to form an agar solution;
s4, pouring tourmaline powder, rare earth, medical stone powder, carbonized rice bran and liquorice fiber into the agar solution, and naturally cooling;
s5, cooling the agar solution to 70 ℃, adding eucalyptus oil and origanum oil, stirring for 10min, continuing to naturally cool until the temperature reaches room temperature, and condensing into colloid;
and S6, taking out the colloid, cutting into slices, laying a part of slices in a fruit and vegetable packaging container, laying the fruits and vegetables on the slices, laying the other part of slices on the upper surfaces of the fruits and vegetables, and covering the container with a cover.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910994236.4A CN112674160A (en) | 2019-10-18 | 2019-10-18 | Special negative ion fresh-keeping agent for fruits and vegetables and fresh-keeping method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910994236.4A CN112674160A (en) | 2019-10-18 | 2019-10-18 | Special negative ion fresh-keeping agent for fruits and vegetables and fresh-keeping method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112674160A true CN112674160A (en) | 2021-04-20 |
Family
ID=75444997
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910994236.4A Pending CN112674160A (en) | 2019-10-18 | 2019-10-18 | Special negative ion fresh-keeping agent for fruits and vegetables and fresh-keeping method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112674160A (en) |
Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1251983A (en) * | 1997-02-13 | 2000-05-03 | 普罗克特和甘保尔公司 | Spray compositions |
| CN101700009A (en) * | 2009-11-05 | 2010-05-05 | 国家农产品保鲜工程技术研究中心（天津） | Mustard essential oil biofungicide |
| CN102578220A (en) * | 2012-03-12 | 2012-07-18 | 刘保健 | Pollution-free fruit and vegetable fresh-keeping agent and preparing method thereof |
| US20130149361A1 (en) * | 2011-12-13 | 2013-06-13 | Mary Kay Inc. | Encapsulated pink tourmaline for skin |
| CN103553783A (en) * | 2013-10-30 | 2014-02-05 | 安徽万利生态园林景观有限公司 | Seedling fertilizer manufactured by waste and preparation method thereof |
| CN106037034A (en) * | 2015-06-08 | 2016-10-26 | 张�杰 | Antibacterial activated-carbon bra and preparation method |
| CN106084305A (en) * | 2016-06-03 | 2016-11-09 | 苏州福德龙水产养殖有限公司 | A kind of preservative film containing nano material and preparation method thereof |
| EP3115403A1 (en) * | 2015-07-08 | 2017-01-11 | Xiaodong Liu | An inorganic coating composition which can be cured at low temperature and a preparation method thereof |
| CN106590934A (en) * | 2016-12-30 | 2017-04-26 | 南宁天亮精细化工有限责任公司 | Extraction method for fast-growing eucalyptus oil |
| CN107509808A (en) * | 2017-07-10 | 2017-12-26 | 金田国康（天津）农业科技发展有限公司 | How anti-biological preservative film of the two-way film of five cereals powder and preparation method thereof |
| CN107771924A (en) * | 2017-11-10 | 2018-03-09 | 陈建峰 | A kind of preparation of agent keeping vegetable fresh and its application method |
| CN107801772A (en) * | 2017-10-31 | 2018-03-16 | 博白县富山水果种植专业合作社 | A kind of granulated sugar tangerine antistaling agent and preparation method thereof |
| CN107897357A (en) * | 2017-11-23 | 2018-04-13 | 荔浦县万家兴果蔬专业合作社 | A kind of Siraitia grosvenori preservative and its preservation method |
| CN108752688A (en) * | 2018-05-04 | 2018-11-06 | 佛山市瑞生海特生物科技有限公司 | A kind of preparation method of antimicrobial form oyster mushroom preservative film |
-
2019
- 2019-10-18 CN CN201910994236.4A patent/CN112674160A/en active Pending
Patent Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1251983A (en) * | 1997-02-13 | 2000-05-03 | 普罗克特和甘保尔公司 | Spray compositions |
| CN101700009A (en) * | 2009-11-05 | 2010-05-05 | 国家农产品保鲜工程技术研究中心（天津） | Mustard essential oil biofungicide |
| US20130149361A1 (en) * | 2011-12-13 | 2013-06-13 | Mary Kay Inc. | Encapsulated pink tourmaline for skin |
| CN102578220A (en) * | 2012-03-12 | 2012-07-18 | 刘保健 | Pollution-free fruit and vegetable fresh-keeping agent and preparing method thereof |
| CN103553783A (en) * | 2013-10-30 | 2014-02-05 | 安徽万利生态园林景观有限公司 | Seedling fertilizer manufactured by waste and preparation method thereof |
| CN106037034A (en) * | 2015-06-08 | 2016-10-26 | 张�杰 | Antibacterial activated-carbon bra and preparation method |
| EP3115403A1 (en) * | 2015-07-08 | 2017-01-11 | Xiaodong Liu | An inorganic coating composition which can be cured at low temperature and a preparation method thereof |
| CN106084305A (en) * | 2016-06-03 | 2016-11-09 | 苏州福德龙水产养殖有限公司 | A kind of preservative film containing nano material and preparation method thereof |
| CN106590934A (en) * | 2016-12-30 | 2017-04-26 | 南宁天亮精细化工有限责任公司 | Extraction method for fast-growing eucalyptus oil |
| CN107509808A (en) * | 2017-07-10 | 2017-12-26 | 金田国康（天津）农业科技发展有限公司 | How anti-biological preservative film of the two-way film of five cereals powder and preparation method thereof |
| CN107801772A (en) * | 2017-10-31 | 2018-03-16 | 博白县富山水果种植专业合作社 | A kind of granulated sugar tangerine antistaling agent and preparation method thereof |
| CN107771924A (en) * | 2017-11-10 | 2018-03-09 | 陈建峰 | A kind of preparation of agent keeping vegetable fresh and its application method |
| CN107897357A (en) * | 2017-11-23 | 2018-04-13 | 荔浦县万家兴果蔬专业合作社 | A kind of Siraitia grosvenori preservative and its preservation method |
| CN108752688A (en) * | 2018-05-04 | 2018-11-06 | 佛山市瑞生海特生物科技有限公司 | A kind of preparation method of antimicrobial form oyster mushroom preservative film |
Non-Patent Citations (1)
| Title |
|---|
| "2016年《保鲜与加工》总目次", 《保鲜与加工》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101953718B1 (en) | Preparation method for rose tea | |
| CN108770919B (en) | Modified sodium alginate fruit preservative and preparation method thereof | |
| CN107801772A (en) | A kind of granulated sugar tangerine antistaling agent and preparation method thereof | |
| CN105165919A (en) | Agent for preventing and treating plant diseases and insect pests of snow pears | |
| CN104642529A (en) | Carambola freshness retaining preservative and preparation method thereof | |
| CN109105481A (en) | A kind of preservation method of citrus | |
| CN107318964A (en) | Agent keeping vegetable fresh, preparation method and its fresh-keeping of vegetables method | |
| CN108522648B (en) | Fresh-keeping storage method of navel oranges | |
| CN112674160A (en) | Special negative ion fresh-keeping agent for fruits and vegetables and fresh-keeping method thereof | |
| CN107927156A (en) | A kind of crude antistaling agent for strawberry preservation and preparation method thereof and preservation method | |
| KR102263842B1 (en) | Manufacturing method for half-boiled edds and half-boiled edds manufactured by the same | |
| JP2012060995A (en) | Method for producing japanese radish powder, method for antibacterializing, disinfecting and storing food, and food antibacterialized and disinfected to helicobacter pylori | |
| CN110771839A (en) | Hawthorn cake and preparation method thereof | |
| KR101259162B1 (en) | Salt using Bambusae Calulis in Liquamen and manufacturing method thereof and functional food composition | |
| CN104839722A (en) | Ginseng and Chinese yam compound healthcare buccal tablet and preparation method thereof | |
| KR101693156B1 (en) | Rectum manufacturing method of being suppressed evaporation of moisture and unconsolidated | |
| CN108085213A (en) | A kind of dendrobium candidum roselle health fruit and preparation method thereof | |
| CN107668085A (en) | A kind of composition for preventing and treating witloof downy mildew and preparation method thereof | |
| CN107624866A (en) | A kind of preservation method of leek | |
| CN102907490A (en) | All natural green strawberry preservative and preparation method thereof | |
| KR101414793B1 (en) | Method for production of the extract from outer cover of pine nut albumen and food composition therefrom | |
| CN107347983A (en) | A kind of Kiwi berry fresh-keeping liquid, its preparation method and preservation method | |
| KR101042159B1 (en) | Functional foods made of sparassis crispas and the method of making it | |
| KR101906763B1 (en) | Method for producing meat retort food which can be stored at room temperature | |
| JP2011051915A (en) | Heat-resistant acidophilic bacterium proliferation inhibitor, method for inhibiting heat-resistant acidophilic bacterium proliferation, and packed acidic food or drink production method |
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: 20210420 |