CN115444089A - Antibacterial constant-pressure deoxidizer and preparation method and application thereof - Google Patents
Antibacterial constant-pressure deoxidizer and preparation method and application thereof Download PDFInfo
- Publication number
- CN115444089A CN115444089A CN202211124577.4A CN202211124577A CN115444089A CN 115444089 A CN115444089 A CN 115444089A CN 202211124577 A CN202211124577 A CN 202211124577A CN 115444089 A CN115444089 A CN 115444089A
- Authority
- CN
- China
- Prior art keywords
- deoxidizer
- pressure
- constant
- bacteriostatic
- percent
- 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
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 51
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 38
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 36
- 230000003385 bacteriostatic effect Effects 0.000 claims abstract description 33
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 30
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 25
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 20
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 20
- 229910021389 graphene Inorganic materials 0.000 claims abstract description 20
- 239000001632 sodium acetate Substances 0.000 claims abstract description 20
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 20
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 19
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 19
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 18
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000001301 oxygen Substances 0.000 claims abstract description 18
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 18
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 16
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 16
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 16
- 239000000463 material Substances 0.000 claims abstract description 15
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 15
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 14
- 150000007524 organic acids Chemical class 0.000 claims abstract description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 9
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims description 35
- 238000004806 packaging method and process Methods 0.000 claims description 28
- 238000003756 stirring Methods 0.000 claims description 20
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 15
- 238000005303 weighing Methods 0.000 claims description 15
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 13
- 239000011975 tartaric acid Substances 0.000 claims description 13
- 235000002906 tartaric acid Nutrition 0.000 claims description 13
- 235000008429 bread Nutrition 0.000 claims description 12
- 240000008042 Zea mays Species 0.000 claims description 11
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 11
- 235000005822 corn Nutrition 0.000 claims description 11
- 239000000377 silicon dioxide Substances 0.000 claims description 8
- 235000012239 silicon dioxide Nutrition 0.000 claims description 8
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 4
- 235000012970 cakes Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 239000003054 catalyst Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 8
- 238000010521 absorption reaction Methods 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 6
- 238000001228 spectrum Methods 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- 239000000523 sample Substances 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 4
- 230000007547 defect Effects 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- RRAFCDWBNXTKKO-UHFFFAOYSA-N eugenol Chemical compound COC1=CC(CC=C)=CC=C1O RRAFCDWBNXTKKO-UHFFFAOYSA-N 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 238000012258 culturing Methods 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000001963 growth medium Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 235000019633 pungent taste Nutrition 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- KJPRLNWUNMBNBZ-QPJJXVBHSA-N (E)-cinnamaldehyde Chemical compound O=C\C=C\C1=CC=CC=C1 KJPRLNWUNMBNBZ-QPJJXVBHSA-N 0.000 description 2
- 231100000716 Acceptable daily intake Toxicity 0.000 description 2
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 2
- NPBVQXIMTZKSBA-UHFFFAOYSA-N Chavibetol Natural products COC1=CC=C(CC=C)C=C1O NPBVQXIMTZKSBA-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 239000005770 Eugenol Substances 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- UVMRYBDEERADNV-UHFFFAOYSA-N Pseudoeugenol Natural products COC1=CC(C(C)=C)=CC=C1O UVMRYBDEERADNV-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 2
- 235000010081 allicin Nutrition 0.000 description 2
- 235000016720 allyl isothiocyanate Nutrition 0.000 description 2
- RECUKUPTGUEGMW-UHFFFAOYSA-N carvacrol Chemical compound CC(C)C1=CC=C(C)C(O)=C1 RECUKUPTGUEGMW-UHFFFAOYSA-N 0.000 description 2
- HHTWOMMSBMNRKP-UHFFFAOYSA-N carvacrol Natural products CC(=C)C1=CC=C(C)C(O)=C1 HHTWOMMSBMNRKP-UHFFFAOYSA-N 0.000 description 2
- 235000007746 carvacrol Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 229940117916 cinnamic aldehyde Drugs 0.000 description 2
- KJPRLNWUNMBNBZ-UHFFFAOYSA-N cinnamic aldehyde Natural products O=CC=CC1=CC=CC=C1 KJPRLNWUNMBNBZ-UHFFFAOYSA-N 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229960002217 eugenol Drugs 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- KWLMIXQRALPRBC-UHFFFAOYSA-L hectorite Chemical compound [Li+].[OH-].[OH-].[Na+].[Mg+2].O1[Si]2([O-])O[Si]1([O-])O[Si]([O-])(O1)O[Si]1([O-])O2 KWLMIXQRALPRBC-UHFFFAOYSA-L 0.000 description 2
- 229910000271 hectorite Inorganic materials 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- WYXXLXHHWYNKJF-UHFFFAOYSA-N isocarvacrol Natural products CC(C)C1=CC=C(O)C(C)=C1 WYXXLXHHWYNKJF-UHFFFAOYSA-N 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 206010011033 Corneal oedema Diseases 0.000 description 1
- 241000167880 Hirundinidae Species 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 229940123973 Oxygen scavenger Drugs 0.000 description 1
- 206010037423 Pulmonary oedema Diseases 0.000 description 1
- 241000290143 Pyrus x bretschneideri Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 206010040880 Skin irritation Diseases 0.000 description 1
- 206010044302 Tracheitis Diseases 0.000 description 1
- 206010047571 Visual impairment Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 201000004778 corneal edema Diseases 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000009982 effect on human Effects 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 1
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- 239000002086 nanomaterial Substances 0.000 description 1
- 239000013642 negative control Substances 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 208000005333 pulmonary edema Diseases 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- -1 shelf life of 2 days Substances 0.000 description 1
- 230000036556 skin irritation Effects 0.000 description 1
- 231100000475 skin irritation Toxicity 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
- A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
- A23L3/3436—Oxygen absorbent
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3445—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention discloses a bacteriostatic constant-pressure deoxidizer and a preparation method and application thereof, wherein the bacteriostatic constant-pressure deoxidizer comprises the following components in percentage by weight: 50-70% of oxygen removal component, 15-25% of carbon dioxide release component and 15-25% of bacteriostatic component; the oxygen removing component comprises at least one of ascorbic acid, D-sodium erythorbate and D-calcium erythorbate and auxiliary materials, the carbon dioxide releasing component comprises sodium carbonate, sodium bicarbonate and embedding organic acid, and the bacteriostatic component comprises sodium diacetate, alcohol and graphene. The three components of oxygen absorption, carbon dioxide release and antibacterial substance release are combined to achieve triple antibacterial protection effects; the product prepared by the invention has stable and controllable effect, widens the antibacterial spectrum to microorganisms, does not need to be added into food, has high raw material safety, does not influence the flavor of the food, and improves the food safety.
Description
Technical Field
The invention relates to the technical field of food preservation, in particular to a bacteriostatic constant-pressure deoxidizer and a preparation method and application thereof.
Background
The oxygen scavenger is a common external control type packaging product, has a single function, mainly aims at absorbing oxygen, creates an oxygen-free environment, and can be used for inhibiting the growth of aerobic bacteria in food. The deoxidizer is divided into two types: the iron-based deoxidizer achieves the purpose of oxygen absorption mainly through the chemical reaction of a monomer iron agent and oxygen in the air; the principle of the non-ferrous deoxidizer is mainly to absorb oxygen through a reducing material, so that the defects that the ferrous deoxidizer cannot pass through a metal detector and a child mistakenly swallows metal are overcome.
The single-function deoxidizer can cause the shrinkage and deformation of the container after absorbing oxygen, and influence the appearance, and is particularly obvious when being used for bagged food such as bread, cake and the like which can not be vacuumized. Therefore, the constant pressure type deoxidizer appears, and on the basis of a non-ferrous formula, a raw material of carbon dioxide gas which can generate inertia and has an antiseptic effect is added to enhance the bacteriostatic ability. As the constant-pressure deoxidizer starts to react as soon as the package is opened and the deoxidizer contacts with the external environment, the phenomena of inconstant oxygen absorption and carbon dioxide release are caused after the packaging sequence is prior in the production process, particularly the fluctuation of the carbon dioxide in the food packaging bag is very large, the industry problem is not fundamentally solved all the time, and the use effect is unstable.
In addition, on the basis of the constant-pressure deoxidizer, the conventional antibacterial constant-pressure deoxidizer on the market is added with materials such as alcohol, allicin, allyl isothiocyanate, cinnamaldehyde, eugenol, carvacrol and the like to achieve the aim of sterilization and bacteriostasis, but actually has a plurality of defects: the consumption of alcohol is higher (more than 10 percent), so that the food has strong alcohol taste and the taste of the food is influenced; other bacteriostatic materials have poor effects, for example, the bacteriostatic effect achieved by gas volatilization under the dosage of 10% of allicin is very weak; if the product is not accompanied by strong pungent taste, for example, allyl isothiocyanate has strong skin irritation, can strongly irritate eyes, nose and throat of people, cause corneal edema, cause visual disturbance, and also cause tracheitis and pulmonary edema, and has strong irritation and tolerance of people not more than 1 minute when the concentration is higher than 9 ppm; organic compounds such as cinnamaldehyde, eugenol, carvacrol and the like, have strong pungent taste at an extremely low dosage of 0.01 percent, seriously affect the mouthfeel of foods, and cause allergy when being stained with skin. For the above reasons, the bacteriostatic constant-pressure deoxidizer is limited in application.
Disclosure of Invention
The invention aims to provide a bacteriostatic constant-pressure deoxidizer, a preparation method and application thereof, which can release carbon dioxide constantly, basically has no influence on food smell, has a better bacteriostatic effect and solves the following problems of the nonferrous constant-pressure deoxidizer in the prior art: (1) The release of carbon dioxide is unstable, which causes poor antibacterial effect and deformation or shriveling of the food outer package; (2) The bacteriostatic raw materials have strong pungent taste and seriously affect the mouthfeel of the food.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the invention provides a bacteriostatic constant-pressure deoxidizer which comprises the following components in percentage by weight: 50-70% of oxygen removal component, 15-25% of carbon dioxide release component and 15-25% of bacteriostatic component;
the oxygen removing component comprises at least one of ascorbic acid, D-sodium erythorbate and D-calcium erythorbate and auxiliary materials, the carbon dioxide releasing component comprises sodium carbonate, sodium bicarbonate and embedding organic acid, and the antibacterial component comprises sodium diacetate, alcohol and graphene.
Preferably, the entrapped organic acid is entrapped tartaric acid.
Preferably, the alcohol is edible corn alcohol with the concentration of more than or equal to 95 percent.
Preferably, the auxiliary material is silicon dioxide.
The oxygen absorption raw material adopted by the invention is a non-ferrous system: ascorbic acid, sodium salt and calcium salt, wherein the ascorbic acid is vitamin C, the vitamin C has no side effect on human health, and the safety performance is high.
The embedded tartaric acid is applied to the deoxidizer, after the food is added into the deoxidizer and packaged, the deoxidizer contacts with water, the hydrophilic embedding material containing tartaric acid is opened, the tartaric acid starts to react with alkaline substances such as sodium carbonate and sodium bicarbonate after 2-4 hours, the reaction does not occur during early-stage packaging, and carbon dioxide is generated after 2-4 hours after packaging, so that the release of the carbon dioxide becomes stable.
The antibacterial raw materials adopted by the invention are as follows: corn alcohol, sodium diacetate and graphene. The influence on the flavor of the food is reduced by reducing the addition amount of the corn alcohol to be less than or equal to 8 percent. Sodium diacetate has an antibacterial effect mainly by decomposed molecular acetic acid, and acetic acid has good inhibition capacity on bacteria and mold. Sodium diacetate is among the unspecified ADI (acceptable daily intake) substances and is rated as GRAS substance by the US FDA. The sodium diacetate is a food additive, is easy to dissolve in water, is applied to the deoxidizer, absorbs moisture in food through the deoxidizer, releases volatile acetic acid to exert antibacterial effect, has only slight acetic acid taste, and almost has no influence on the flavor of the food. Graphene is used as a typical two-dimensional structure nano material and is composed of a hydrophobic planar structure and a hydrophilic edge, the excellent antibacterial property of the graphene is determined by a special structure, a plurality of novel products are derived in daily necessities and the pharmaceutical industry as a popular research in recent years, and the graphene is non-toxic and tasteless, cannot cause any influence on the flavor of food, and is an ideal antibacterial raw material. According to the invention, graphene is combined with alcohol and sodium diacetate for combined antibiosis, so that the antibacterial effect is good, and the flavor of food is not affected.
The formula of the invention has a unique point that no water is added in the production process, so that the deoxidizer is kept in a stable state before being used, and after the deoxidizer is unsealed, the deoxidizer absorbs the moisture in the food, and the substances in the deoxidizer start to play a role. The bread, cake and flour products are rich in nutrition and high in water content, so that microbial deterioration is easy to occur, and according to the national standard, foods such as steamed bread, wet rice and flour products belong to staple food, and preservatives are not allowed to be added.
Further, the antibacterial constant-pressure deoxidizer comprises the following components in percentage by weight: 1 to 8 percent of ascorbic acid, 30 to 50 percent of D-sodium erythorbate, 0 to 10 percent of D-calcium erythorbate, 8 to 12 percent of auxiliary material, 2 to 6 percent of sodium carbonate, 5 to 12 percent of sodium bicarbonate, 6 to 13 percent of embedded organic acid, 3 to 7 percent of sodium diacetate, 2 to 8 percent of alcohol and 2 to 6 percent of graphene. Therefore, the food fresh-keeping effect is optimal in three aspects of bacteriostasis, deoxidation and constant pressure.
In a second aspect, the invention provides a preparation method of a bacteriostatic constant-pressure deoxidizer, which comprises the following steps:
(1) Weighing auxiliary materials, graphene and alcohol according to the proportion, stirring and mixing to obtain a mixture F1, and placing the mixture in a sealed container for later use;
(2) Weighing sodium carbonate and sodium bicarbonate according to the proportion, stirring and mixing to obtain a mixture F2;
(3) Weighing ascorbic acid, D-sodium erythorbate, D-calcium erythorbate, embedding organic acid and sodium diacetate according to the proportion, and stirring and mixing to obtain a mixture F3;
(4) And uniformly stirring the mixture F1, the mixture F2 and the mixture F3 to obtain the catalyst.
In a third aspect, the invention also provides application of the antibacterial constant-pressure deoxidizer, and specifically, the antibacterial constant-pressure deoxidizer is packaged by a breathable bag and then added into a food packaging product.
Preferably, the food packaging product is loaded with bread, pastry or rice-flour products.
Compared with the prior art, the invention provides a bacteriostatic constant-pressure deoxidizer, a preparation method and application thereof, and the deoxidizer has the following beneficial effects:
(1) The invention adopts acid embedding technology, no water is added in the production process, the deoxidizer absorbs a small amount of water in bread, cakes and flour products after being added into a food packaging bag, and the embedded tartaric acid is adopted to delay the release time of carbon dioxide by the characteristic of slow hydrolysis of a capsule wall material, so that the concentration of the carbon dioxide in the package is constant, thereby achieving the aim of balanced oxygen absorption and carbon dioxide release and overcoming the defect of unbalanced traditional constant-pressure deoxidizer.
(2) The novel sterilization raw materials are adopted, the edible corn alcohol, the sodium diacetate and the graphene raw materials are combined to play a physical sterilization effect, so that the food flavor is not influenced, the defects that the sterilization type deoxidizer on the market is strange in smell and is not irritating and influences the food flavor are overcome, and the sterilization raw materials adopted by the invention are very safe and do not harm human bodies.
(3) The three components of oxygen absorption, carbon dioxide release and antibacterial substance release are combined to achieve triple antibacterial protection effects; the product prepared by the invention has stable and controllable effect, widens the antibacterial spectrum to microorganisms, does not need to be added into food, has high raw material safety, does not influence the flavor of the food, and improves the food safety.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The main raw materials and instruments used in the examples include:
ascorbic acid, iso-VC sodium limited, bai li ji, dexing, jiang, west; d-sodium erythorbate, dexing, jiangxi province, bai Qin (group) IsoVC sodium Co., ltd; d-calcium erythorbate, daojingshi, dexing, jiangxi, bai Qin (group) IsoVC sodium, inc.; embedding tartaric acid, douchi Kai Spectrum health science and technology Co., ltd; sodium carbonate, hangzhou hectorite food additives, inc.; sodium bicarbonate, hangzhou hectorite food additives GmbH; sodium diacetate, kolunduo food ingredient ltd, jiangsu; graphene, a senx material science and technology limited, changzhou; oxygen measuring instrument, WITT Gasetechnik Company.
The present invention is described in further detail below by way of detailed examples, but the specific embodiments are not limited thereto.
Example 1
The embodiment provides a bacteriostatic constant-pressure deoxidizer which comprises the following components in percentage by weight: 6% of ascorbic acid, 45% of D-sodium erythorbate, 8% of D-calcium erythorbate, 8% of silicon dioxide, 2% of sodium carbonate, 8% of sodium bicarbonate, 6% of embedded tartaric acid, 7% of sodium diacetate, 4% of edible corn alcohol with the concentration of more than or equal to 95% and 6% of graphene.
The preparation method of the antibacterial constant-pressure deoxidizer comprises the following steps:
(1) Weighing silicon dioxide, graphene and edible corn alcohol with the concentration of more than or equal to 95% according to the proportion, stirring and mixing to obtain a mixture F1, and placing the mixture in a sealed container for later use;
(2) Weighing sodium carbonate and sodium bicarbonate according to the proportion, stirring and mixing to obtain a mixture F2;
(3) Weighing ascorbic acid, D-sodium erythorbate, D-calcium erythorbate, embedded tartaric acid and sodium diacetate according to the proportion, stirring and mixing to obtain a mixture F3;
(4) And uniformly stirring the mixture F1, the mixture F2 and the mixture F3 through a three-hopper mixer to obtain the antibacterial constant-pressure deoxidizer. Then, the film is immediately coated by oil-proof, water-proof and dust-proof staggered perforation, the bacteriostatic constant-pressure deoxidizer is packaged into a small-bag breathable bag by a packaging machine, the packaging specification is 35mm multiplied by 43mm or 35mm multiplied by 50mm, every 300 pieces of deoxidizer are packaged into an outer bag, and the outer bag is vacuumized.
When the food package is used, a piece of small bag filled with the antibacterial constant-pressure deoxidizer is added into a food packaging bag filled with bread, cakes or rice-flour products, and then the food packaging bag is sealed.
Example 2
The embodiment provides a bacteriostatic constant-pressure deoxidizer which comprises the following components in percentage by weight: 2% of ascorbic acid, 49% of D-sodium erythorbate, 10% of silicon dioxide, 4% of sodium carbonate, 6% of sodium bicarbonate, 12% of embedded tartaric acid, 3% of sodium diacetate, 8% of edible corn alcohol with the concentration of more than or equal to 95% and 6% of graphene.
The preparation method of the antibacterial constant-pressure deoxidizer comprises the following steps:
(1) Weighing silicon dioxide, graphene and edible corn alcohol with the concentration of more than or equal to 95% according to the proportion, stirring and mixing to obtain a mixture F1, and placing the mixture in a sealed container for later use;
(2) Weighing sodium carbonate and sodium bicarbonate according to the proportion, stirring and mixing to obtain a mixture F2;
(3) Weighing ascorbic acid, D-sodium erythorbate, embedded tartaric acid and sodium diacetate according to the proportion, and stirring and mixing to obtain a mixture F3;
(4) And uniformly stirring the mixture F1, the mixture F2 and the mixture F3 through a three-hopper mixer to obtain the antibacterial constant-pressure deoxidizer. Then, the film is immediately coated by oil-proof, water-proof and dust-proof staggered perforation, the bacteriostatic constant-pressure deoxidizer is packaged into a small-bag breathable bag by a packaging machine, the packaging specification is 35mm multiplied by 43mm or 35mm multiplied by 50mm, every 300 pieces of deoxidizer are packaged into an outer bag, and the outer bag is vacuumized.
When the food package is used, a piece of small bag filled with the antibacterial constant-pressure deoxidizer is added into a food packaging bag filled with bread, cakes or rice-flour products, and then the food packaging bag is sealed.
Example 3
The embodiment provides a bacteriostatic constant-pressure deoxidizer which comprises the following components in percentage by weight: 8% of ascorbic acid, 38% of D-sodium erythorbate, 5% of D-calcium erythorbate, 8% of silicon dioxide, 3% of sodium carbonate, 12% of sodium bicarbonate, 9% of embedded tartaric acid, 7% of sodium diacetate, 6% of edible corn alcohol with the concentration of more than or equal to 95% and 4% of graphene.
The preparation method of the antibacterial constant-pressure deoxidizer comprises the following steps:
(1) Weighing silicon dioxide, graphene and edible corn alcohol with the concentration of more than or equal to 95% according to the proportion, stirring and mixing to obtain a mixture F1, and placing the mixture in a sealed container for later use;
(2) Weighing sodium carbonate and sodium bicarbonate according to the proportion, stirring and mixing to obtain a mixture F2;
(3) Weighing ascorbic acid, D-sodium erythorbate, D-calcium erythorbate, embedded tartaric acid and sodium diacetate according to the proportion, stirring and mixing to obtain a mixture F3;
(4) And uniformly stirring the mixture F1, the mixture F2 and the mixture F3 through a three-hopper mixer to obtain the antibacterial constant-pressure deoxidizer. Then, the film is immediately coated by oil-proof, water-proof and dust-proof staggered perforation, the bacteriostatic constant-pressure deoxidizer is packaged into a small-bag breathable bag by a packaging machine, the packaging specification is 35mm multiplied by 43mm or 35mm multiplied by 50mm, every 300 pieces of deoxidizer are packaged into an outer bag, and the outer bag is vacuumized.
When the food package is used, a piece of small bag filled with the antibacterial constant-pressure deoxidizer is added into a food packaging bag filled with bread, cakes or rice-flour products, and then the food packaging bag is sealed.
The bacteriostatic constant-pressure deoxidizer prepared in the examples 1 to 3 is subjected to a food packaging bacteriostatic fresh-keeping test.
1. Mould test
In a biological safety cabinet, selecting mould spores specified in various tests from a reserved strain by using an aseptic inoculating loop, inoculating the mould spores on a potato-glucose culture medium, culturing at 28 ℃ for 7-14 days, scraping the mould spores by using the aseptic inoculating loop when the surface of the culture medium is full of the mould spores, filtering, centrifuging, cleaning, counting, and finally obtaining various spore solutions.
Six pieces of filter paper were cut into a size of 50X 50mm, three of which were test samples and three of which were control samples. Packaging, and sterilizing in a sterilizing pot. The prepared spore solution is uniformly dropped into a filter paper by 0.5mL of a sterile pipette. Placing the inoculated test sample into a mould culture dish, sleeving the mould culture dish into a packaging bag which is covered with a K film and is made of OPP + PE composite material, sealing and packaging, adding a deoxidizing agent into the positive control sample, adding no deoxidizing agent into the negative control sample, culturing in a constant temperature and humidity box, controlling the temperature to be 25-30 ℃ and controlling the relative humidity to be more than 85%. After 7 days of culture, the presence or absence of mold growth was observed.
The mold resistance of the deoxidizer was rated according to the degree of surface growth of the sample according to the criteria of Table 1 below. The mildew-proof experiment has strict conditions, the sample can be detected to be qualified under the conditions, and the mildew is difficult to grow in the actual use process. The mold test results are shown in table 2.
TABLE 1 rating Scale Explanation
| Level 0 | No obvious mildew growth under the magnification of about 50 times |
| Level 1 | Mildew can not be seen or hardly seen by the naked eye, but can be obviously seen under a magnifying glass |
| Stage 2 | The mold growth can be seen by naked eyes, and the coverage area on the surface of the sample is 10 to 30 percent |
| Grade 3 | The mold growth can be obviously seen by naked eyes, and the coverage area on the surface of the sample is 30-60 percent |
TABLE 2 mould test results
| Example 1 | Example 2 | Example 3 | Control group | |
| Observation results | Level 0 | Grade 0 | Level 0 | Grade 3 |
2. Bacterial testing
Commercially available chiffon cakes (no preservative, shelf life of 2 days, water content of 31.8 percent and AW 0.907) are placed in a bacteria incubator for 5 days, sensory evaluation shows obvious sour odor, the cakes are uniformly smashed and coated according to GB 4789.2-2016 food safety national standard food microbiology test colony total number determination, the coated culture medium is put in a bag which is covered with a K film and is made of OPP + PE composite materials, a deoxidizing agent is placed in the bag, and a control blank group is not placed. Sealing the upper bag mouth to ensure no air leakage, placing into an incubator for culturing, and counting after 2 days. The results of the bacterial tests are shown in table 3 below.
TABLE 3 bacterial test results
3. Bread testing
The toast square bag which is well packaged is purchased in the market (the shelf life is 3 days without adding preservatives, the moisture content is 29.4 percent, AW is 0.893), the outer package is sterilized by 75 percent medical alcohol, the left and right slices in the bag are discarded, the middle slice of bread is clamped by clean tweezers in a clean workbench, the slices are respectively placed in the packaging bag, deoxidizing agents are filled in the packaging bag, and the sealing is good. Blank group comparisons were also made. Gas testing is carried out on days 2, 4 and 6 by using an oxygen tester, and the gas detection results are shown in table 4; and (3) carrying out sensory evaluation and microbial detection on the bread on the 10 th day according to the following steps: GB 4789.15-2016 food safety national standard food microbiology test mold and yeast count, GB 4789.2-2016 food safety national standard food microbiology test colony count, sensory evaluation and microbial test results are shown in Table 5 below.
TABLE 4 gas detection results
TABLE 5 sensory evaluation and results of microbial detection
The experiment shows that the bacteriostatic constant-pressure deoxidizer has broad-spectrum inhibitory effect on bacteria and mould, can meet the requirement of food shelf life, has no bad foreign flavor, and basically has no influence on the food taste; meanwhile, after being packaged, the food outer package can not deform or shrink due to the fact that carbon dioxide can be slowly released and the release is stable.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and should not be taken as limiting the scope of the present invention, which is intended to cover any modifications, equivalents, improvements, etc. within the spirit and scope of the present invention.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (8)
1. The antibacterial constant-pressure deoxidizer is characterized by comprising the following components in percentage by weight: 50-70% of oxygen removal component, 15-25% of carbon dioxide release component and 15-25% of bacteriostatic component;
the oxygen removing component comprises at least one of ascorbic acid, D-sodium erythorbate and D-calcium erythorbate and auxiliary materials, the carbon dioxide releasing component comprises sodium carbonate, sodium bicarbonate and embedding organic acid, and the bacteriostatic component comprises sodium diacetate, alcohol and graphene.
2. The bacteriostatic constant-pressure deoxidizer of claim 1 is characterized by comprising the following components in percentage by weight: 1 to 8 percent of ascorbic acid, 30 to 50 percent of D-sodium erythorbate, 0 to 10 percent of D-calcium erythorbate, 8 to 12 percent of auxiliary material, 2 to 6 percent of sodium carbonate, 5 to 12 percent of sodium bicarbonate, 6 to 13 percent of embedded organic acid, 3 to 7 percent of sodium diacetate, 2 to 8 percent of alcohol and 2 to 6 percent of graphene.
3. The bacteriostatic constant-pressure deoxidizer according to claim 1 or 2, which is characterized in that: the embedded organic acid is embedded tartaric acid.
4. The bacteriostatic constant-pressure deoxidizer according to claim 1 or 2, which is characterized in that: the alcohol is edible corn alcohol with concentration more than or equal to 95%.
5. The bacteriostatic constant-pressure deoxidizer according to claim 1 or 2, which is characterized in that: the auxiliary material is silicon dioxide.
6. The method for preparing bacteriostatic constant-pressure deoxidizer according to claim 1 or 2, which is characterized by comprising the following steps of:
(1) Weighing auxiliary materials, graphene and alcohol according to the proportion, stirring and mixing to obtain a mixture F1, and placing the mixture in a sealed container for later use;
(2) Weighing sodium carbonate and sodium bicarbonate according to the proportion, stirring and mixing to obtain a mixture F2;
(3) Weighing ascorbic acid, D-sodium erythorbate, D-calcium erythorbate, embedding organic acid and sodium diacetate according to the proportion, and stirring and mixing to obtain a mixture F3;
(4) And uniformly stirring the mixture F1, the mixture F2 and the mixture F3 to obtain the catalyst.
7. The use of the antibacterial constant-pressure deoxidizer according to claim 1 or 2, wherein the antibacterial constant-pressure deoxidizer is packaged by a breathable bag and then added into a food packaging product.
8. The use of the bacteriostatic constant-pressure deoxidizer according to claim 7, which is characterized in that: the food packaging product is loaded with bread, cake or rice and flour products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211124577.4A CN115444089A (en) | 2022-09-15 | 2022-09-15 | Antibacterial constant-pressure deoxidizer and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211124577.4A CN115444089A (en) | 2022-09-15 | 2022-09-15 | Antibacterial constant-pressure deoxidizer and preparation method and application thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115444089A true CN115444089A (en) | 2022-12-09 |
Family
ID=84304368
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211124577.4A Pending CN115444089A (en) | 2022-09-15 | 2022-09-15 | Antibacterial constant-pressure deoxidizer and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115444089A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116762916A (en) * | 2023-05-26 | 2023-09-19 | 东莞市欣荣天丽科技实业有限公司 | Constant-pressure deoxidizer and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313772A (en) * | 2008-06-10 | 2008-12-03 | 东莞市广益食品添加剂实业有限公司 | Bacterium-restraining deoxidization dual-purpose food antistaling agent and preparation thereof |
| CN104783293A (en) * | 2015-03-25 | 2015-07-22 | 广东广益科技实业有限公司 | Gas regulation type deoxidation preservative |
| CN105054221A (en) * | 2015-07-22 | 2015-11-18 | 小嵩保鲜技术(常熟)有限公司 | Vitamin C-type deoxidizer and manufacturing method thereof |
| CN106418109A (en) * | 2016-09-27 | 2017-02-22 | 江苏欧凯包装科技有限公司 | Organic deoxidizer |
| CN107048148A (en) * | 2016-08-28 | 2017-08-18 | 新昌县群星实业有限公司 | A kind of food packaging deoxidizing antistaling agent and preparation method thereof |
| CN114570333A (en) * | 2021-12-23 | 2022-06-03 | 济南岚翌干燥剂有限公司齐河分公司 | Organic constant-pressure deoxidizer |
-
2022
- 2022-09-15 CN CN202211124577.4A patent/CN115444089A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313772A (en) * | 2008-06-10 | 2008-12-03 | 东莞市广益食品添加剂实业有限公司 | Bacterium-restraining deoxidization dual-purpose food antistaling agent and preparation thereof |
| CN104783293A (en) * | 2015-03-25 | 2015-07-22 | 广东广益科技实业有限公司 | Gas regulation type deoxidation preservative |
| CN105054221A (en) * | 2015-07-22 | 2015-11-18 | 小嵩保鲜技术(常熟)有限公司 | Vitamin C-type deoxidizer and manufacturing method thereof |
| CN107048148A (en) * | 2016-08-28 | 2017-08-18 | 新昌县群星实业有限公司 | A kind of food packaging deoxidizing antistaling agent and preparation method thereof |
| CN106418109A (en) * | 2016-09-27 | 2017-02-22 | 江苏欧凯包装科技有限公司 | Organic deoxidizer |
| CN114570333A (en) * | 2021-12-23 | 2022-06-03 | 济南岚翌干燥剂有限公司齐河分公司 | Organic constant-pressure deoxidizer |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116762916A (en) * | 2023-05-26 | 2023-09-19 | 东莞市欣荣天丽科技实业有限公司 | Constant-pressure deoxidizer and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Bennik et al. | Microbiology of minimally processed, modified-atmosphere packaged chicory endive | |
| Cai et al. | Physicochemical and microbial quality of Agaricus bisporus packaged in nano-SiO2/TiO2 loaded polyvinyl alcohol films | |
| CN112515085B (en) | Novel fresh-keeping card and preparation method thereof | |
| Jutaporn et al. | Antimicrobial activity and characteristics of edible films incorporated with Phayom wood (Shorea tolura) extract. | |
| Pan et al. | Effect of tapioca starch/decolorized hsian-tsao leaf gum-based active coatings on the qualities of fresh-cut apples | |
| CN104126656A (en) | Chitosan-orange peel essential oil composite plastic wrap with bacteriostasis functions | |
| CN112048090B (en) | Water-absorbing antibacterial degradable fresh-water fish preservative film and preparation method thereof | |
| Kanatt et al. | Kappaphycus alvarezii: Its antioxidant potential and use in bioactive packaging films | |
| CN115444089A (en) | Antibacterial constant-pressure deoxidizer and preparation method and application thereof | |
| Wang et al. | Preparation and characterization of natamycin-incorporated agar film and its application on preservation of strawberries | |
| KR20180075363A (en) | Antimicrobial composition with malic acid and citric acid | |
| CN116555112A (en) | Probiotics for corrosion prevention and fresh keeping and composition thereof | |
| CN109169725B (en) | Preparation method and application of composite antibacterial agent | |
| CN108850003A (en) | One cultivates peanut mould inhibitor and its mold-proof method | |
| CN104432410B (en) | A kind of Sweet tea preservative | |
| CN112772708A (en) | Composite algal polysaccharide-based coating liquid and preparation method thereof | |
| Yu et al. | Preparation, characterization of Auricularia auricula polysaccharide-based films and application in meat preservation | |
| CN111838294A (en) | Method for refreshing mutton containing tea polyphenol | |
| CN108795782B (en) | Method for preventing and treating pear postharvest diseases and storing and refreshing pear fruits by using abnormal Weikeham bacteria | |
| CN104222266B (en) | A kind of γ polyglutamic acids Cu (II) antistaling agents and its application in preserving fruit and vegetable utilizing | |
| CN106086124A (en) | A kind of soy sauce natural antiseptic agent antibacterial peptide and preparation and application thereof | |
| KR20160084050A (en) | Composition for antioxidation and browning inhibition, food composition comprising the same, and method of enhancing anti-oxidant activity and inhibiting browning of food | |
| CN108617758B (en) | Preservation method for basil MAP package | |
| KR100187828B1 (en) | Preparation process of kimchi | |
| CN111011474A (en) | Antibacterial pad for storage and preservation of fresh-cut fruits and vegetables and manufacturing method thereof |
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 |