167results about How to "Comply with food safety requirements" patented technology

The invention discloses nano-silicon oxide morpholine fatty acid salt fresh-keeping fruit wax used in mango, which aims to solve the problems that the prior art has poor fresh-keeping effects and high cost, and is not suitable for mechanized operation. The morpholine fatty acid salt fresh-keeping fruit wax comprises the following raw materials: 20 to 30 parts of morpholine fatty acid salt, 60 to 100 parts of raw wax, 10 to 30 parts of ethanol, 5 to 15 parts of propylene glycol, 5 to 15 parts of glycol, 1 to 2 parts of sodium dehydroacetate, 5 to 20 parts of emulsified dispersion solution of nano-silicon oxide (SiOx), 5 to 30 parts of Ph regulator, 800 to 900 parts of water, and 50 to 200ppm of plant growth regulator. The nano-silicon oxide morpholine fatty acid salt fresh-keeping fruit wax has the advantages that the fruit wax has good cere flexibility and adhesiveness and does not cause surface whitening; meanwhile, the fruit wax reduces moisture dissipation and prevents microbial infection, thereby lowering rotting rate and morbidity and prolonging storage time; and therefore, the fruit wax can be used in manual film coating or mechanical waxing, and can also be used as release carrier of bacteriostatic agent and bactericide.

The invention discloses a vegetable source fruit-vegetable fresh-keeping agent, which is prepared from 4-6% of cinnamon essence, 1-2% of chitosan, 1-2% of CaCl2, 10-12% of emulsifier, 12-16% of solvent, and water in balancing amount, and the total amount of the raw material is 100%. The fresh-keeping agent has good fresh-keeping effect and is applied by mixing with water and coating film. The agent has good inhibiting effect on pathogenic bacteria which easily appears during the storage process of the picked fruits and vegetables, and also has a certain inhibiting effect on rottenness of the picked fruits and vegetables. The vegetable source fruit-vegetable fresh-keeping agent has the advantages of simple processing technology and low cost, follows the developing direction of the current fresh-keeping agent, and has good development and application potentials.

The invention discloses a sustained-release granule for controlling storage diseases and insect pests. The sustained-release granule comprises a granular inert carrier. Effective components are adsorbed on the granular inert carrier and comprise allyl isothiocyanate, glutaraldehyde and a stabilizing agent. A film-coating agent coats the surface of the granular inert carrier; the weight percentageof the granular inert carrier is 55-96.9 percent; the weight percentage of the allyl isothiocyanate is 1-20 percent; the weight percentage of the glutaraldehyde is 1-10 percent; the weight percentageof the stabilizing agent is 0.1-5 percent; and the weight percentage of the film-coating agent is 1-10 percent. The invention aims to provide the sustained-release granule for controlling the storagediseases and insect pests and a preparation method thereof, wherein the sustained-release granule has favorable controlling effect for main storage insect pests and germs, can control the diseases and insect pests with long action, reduce the drug-applied times and the drug-applied cost, is safe and economic in various links of production, transportation, storage, application and the like, saves labor power and physical resources, cannot damage the environment and is green and safe.

The invention discloses a method for storage and freshness preservation of fresh tremella and belongs to the technical field of storage and freshness preservation of agricultural products. The method comprises the steps as follows: selection of the fresh tremella, preparation and processing of an anti-browning natural food preservative, MAP (modified atmosphere packaging), ray or electron beam irradiation sterilization, low-temperature storage till discharge from a warehouse and appearance on the market. The fresh tremella stored with the method is low in rotting rate and browning degree, the original quality, color, nutrition and flavor of the fresh tremella can be kept better, and the storage period exceeds 30 days, so that the long-term freshness preservation of the fresh tremella is realized. The used anti-browning natural food preservative is prepared from edible ingredients, and a dosage within a national permissible range is adopted for irradiation, so that food safety requirements are met, and the reliability is high. The method is tested to be also applicable to the long-term freshness preservation of fresh black fungi, but parameter setting is different due to ingredient differences.

The invention discloses a method for extracting effective components in holothurian by means of salting out, belonging to the technical field of the further processing of marine products. The method comprises the following steps of: directly adding some electrolyte and common organic solvent into holothurian extracting liquid to form into an organic solvent / salt multiphase salting out and extracting system with the hydration of salt ion; separating and concentrating the effective components according to the difference of solubility and the different distribution of the different effective components with different polarities in the holothurian in each phase; adding salt and hydrophilic low-molecular organic matter into holothurian extract liquid according to a certain proportion, evenly stirring, stewing or decentralizing to form into double water phase; and adding the salt, the hydrophilic low-molecular organic matter and the hydrophobic organic matter into the holothurian extracting liquid, evenly stirring, stewing or decentralizing to form into a three-liquid phase salting out extracting system. The method develops a novel salting out extracting method which can simultaneously distill and separate various effective components in the holothurian, is simple in operation, moderate in condition and low in cost, and effectively reduces the toxic action of heavy metal.

The invention discloses a functional fruit and vegetable preservative containing arginine. The preservative consists of the components of the arginine, vitamin C, CaC12, salicylic acid, citric acid, water and film-forming agent chitosan; a layer of thin film with gas selection permeability can be formed on the surface of a fruit or a vegetable after the raw materials are treated, so that the breathing intensity and the transpiration reaction of the fruit or the vegetable can be effectively reduced, and a fruit or vegetable system can be induced to be resistant; pathogenic bacteria can be well suppressed in the fruit or vegetable storage process; and the functional fruit and vegetable preservative is suitable for storage and refreshing of various fruits and vegetables. The preservative is simple in technology, relatively low in cost and convenient to use, is safe and reliable and is rich in arginine, the vitamin C and calcium, so that the nutrition effect and the health protection effects on the fruits and the vegetables can be enhanced; the current fruit and vegetable preservative development direction can be met; and the high development and application potential can be realized.

The invention provides a method for leaching vegetable fat with dimethly carbonate (DMC), comprising the following steps of: screening, drying, crushing and feeding oil plant seeds into an extracting tank; adding solvent of dimethly carbonate (DMC) and leaching; subjecting the leaching mixture to the reduced pressure filtration to separate out mixed oil and seed meal; subjecting the mixed oil to the reduced pressure distillation under the protection of the nitrogen gas and recovering the solvent and simultaneously obtaining fat with clear color and no off flavor; and repeatedly leaching the recovered seed meal and the solvent for 1-4 times until the oil is not generated any longer after the reduced pressure distillation. According to the process for leaching vegetable fat, the green solvent of dimethly carbonate (DMC) with high safety is taken as the solvent, so that the leached vegetable fat more meets the requirement of food safety, has no harm to operators exposed in the productionenvironment and no pollution to the environment, thus the danger in the production is reduced.

The invention discloses an alum-free pure sweet potato starch vermicelli and a preparation method thereof. Sweet potato native starch in product formula is subjected to denaturating treatment to obtain sweet potato denaturated starch, starchy sauce preparing, kneading dough, pasting, maturing, strip cutting and drying are performed by denaturated sweet potato starch and other auxiliary materials according to the preparation method of the vermicelli to obtain the alum-free pure sweet potato starch vermicelli product, and the alum-free pure sweet potato starch vermicelli product comprises, by weight, 100 parts of sweet potato native starch, 0.08 to 0.3 part of sodium trimetaphosphate, 0.1 to 0.5 part of sodium hexametaphosphate, 0.1 to 1 part of sodium carbonate, 0.2 to 0.8 part of sucrose fatty acid ester and an appropriate amount of water. According to the alum-free pure sweet potato starch vermicelli and the preparation method thereof, the sweet potato native starch is subjected to denaturating treatment, so that insoluble amylase of the sweet potato starch is added, the vermicelli is toughened, boil-resistant, nutritious and free of alum and tastes good, the quality guarantee period of the product is long, requirements of users for healthy and safe foods can be met, the vermicelli is suitable for people of all ages and both sexes, and good economic and social benefits are achieved.

The invention relates to a microorganism water treatment agent in culturing water and a preparation technique thereof, belonging to the technical field of animal farming. The microorganism water treatment agent comprises (Klebsiella) AN-4, bacillus subtilis, Rhodospirillum, and Lactobacillus plantarum. Bean cake powder and molasses are used as raw materials and deeply fermented to produce water treatment agent which has lots of living bacterial and can effectively purify water quality. The product has low cost and environmental protection, overcomes problems that the current water quality purifying agent has poor stability and weak stress resistance and the like, can be used for large-scale industrial production and provides a new microorganism preparation for aquaculture water body.

The invention relates to the field of fruit and vegetable preservation and in particular relates to a biological preservation method for blueberry fruits. The method mainly comprises the steps of fumigating pre-cooled blueberries by jasmonic acid methyl ester. The method can be used for improving the resistance of the blueberry fruits, effectively preventing the rot of the fruits and prolonging the storage period of the fruits, is safe and efficient, and meets the food safety requirements; moreover, the blueberry fruits do not contain any preservative or chemical residues.

The invention provides radix puerariae dried noodles and a production method of the radix puerariae dried noodles, relating to the field of food processing. The radix puerariae dried noodles comprise the following raw materials in parts by weight: 75-85 parts of flour, 5-20 parts of radix puerariae powder, 3-7 parts of vital gluten, 0.8-1.2 parts of table salt, 0.1-0.3 part of konjac powder and 0.02-0.04 part of improvers (including carrageenan, acetate starch, propylene glycol alginate and propanediol). By adding a proper amount of the radix puerariae powder, the radix puerariae dried noodles are rich in functional components such as physiological activators, namely flavonoid compounds and the like and are good in taste; by further adding the konjac powder and the vital gluten, the nutrient components of the radix puerariae dried noodles are further increased, and the finished radix puerariae dried noodles are relatively smooth in taste and are relatively elastic; furthermore, no any additive is added, so that the radix puerariae dried noodles can meet the social requirements on food safety.

The invention provides a preparation method of Se-enriched lactobacillus. The Se-enrichment degree of lactobacillus is increased by adopting fermentation and regulating conditions such as inorganic Seconcentration, pH value and the like in the fermentation process, Se content of cells of obtained lactobacillus plantarum is as high as 847.52 mu g / g, and the transformation rate of inorganic Se reaches 98.3%. The preparation method has the advantages of being low in cost, high in yield and short in fermentation cycle and facilitating scale-up culture.

The invention discloses an oil emulsion vaccine and a preparation method thereof. The oil emulsion vaccine comprises 33.3 volume percent of water phase and 6.7 percent of oil phase, wherein the water phase contains vaccine antigen and hydrophilic nonionic surfactant; and the oil phase contains mineral oil, lecithin, propylene glycol, isomannitol monooleate and oleophylic nonionic surfactant. The vaccine does not contain aluminium stearate, can keep high antibody productivity in a long time and effectively solves the problems of animal stress reaction caused by vaccine injection and vaccine residue.

The invention discloses a feed additive for goose fatted liver yielding Langder geese, which consists of a plurality of Chinese medicines and raw materials for promoting the growth of the goose fatted liver yielding Langder geese in part by weight: 10 to 15 parts of Pinellia ternata, 10 to 20 parts of cassia bark, 15 to 20 parts of Schisandra chinensis, 15 to 20 parts of fructus alpiniae oxyphyllae, 5 to 25 parts of Coptis chinensis, 10 to 20 parts of raw ginger, 5 to 10 parts of green plum extract, and 10 to 20 parts of selenium yeast. The component raw materials are mixed and ground into powder to form the feed additive for the goose fatted liver yielding Langder geese. After the main yellow corn feed is eaten by the geese, the feed can be absorbed by the Langder geese effectively, the immunity and appetite of the Langder geese can be improved, diseases such as dyspepsia and diarrhea can be treated, the yield of goose livers is increased and the quality of the goose livers is also improved.

The invention discloses a plant-source fresh medlar preservative. Effective components of the prepared plant-source fresh medlar preservative are composed of following raw materials: 0.2%-0.5% of a lotus leaf extractive, 0.5%-0.8% of water-soluble starch, 0.5%-0.8% of konjak gulcomannan, 0.2%-0.5% of sodium alginate, 0.5%-1% of CaCl2, 0.5%-1% of glycerol, 0.2%-0.5% of an emulsifying agent, 0.5%-1% of a solvent and the balance being water. The plant-source fresh medlar preservative has a good preservation effect; the preservative is blended with water to be used for coating, has a very good inhibition effect on pathogenic bacteria which easily appear in a storage process after fruits and vegetables are harvested, and also has a certain inhibition effect on postharvest rotting of medlar; the plant-source fresh medlar preservative has a very good preservation effect on the harvested medlar; the processing process is simple and the cost is low; the developing direction of a current preservative is met and the plant-source fresh medlar fruit preservative has a very good development and application potential.

The invention discloses Chinese herbal medicine fumigants and particularly discloses a Chinese herbal medicine fumigant for controlling postharvest diseases of garlic stems. The Chinese herbal medicine fumigant is characterized by comprising the following steps of: a Chinese herbal medicine, a fuel, a combustion improver and auxiliaries, wherein the Chinese herbal medicine comprises one or more of Chinese magnoliavine fruit, divaricate saposhnikovia root, rhubarb, wrinkled gianthyssop herb, manchurian wildginger, lightyellow sophora root, flos caryophyllata, siberian cocklour fruit, liquoric root, tatarian aster root, cassia bark, biond magnolia flower and golden thread, wherein the Chinese herbal medicine accounts for 5-50%, the fuel accounts for 0-40%, the combustion improver accounts for 5-50% and the auxiliaries account for 5-84%. The fumigant has the advantages of being simple to use, immediate in burning after ignition, fast in smoke generation, wide in smoke spreading, good in fresh-keeping effect, free from dead angles, non-toxic in use, safe and free from residues.

The present invention provides a preparation method for high water-holding capacity and water-insolubility corn dietary fiber. The method is a multi-enzyme grading enzymolysis method, and comprises that: adopting processes of neutral protease enzymolysis, high temperature resistance-alpha amylase enzymolysis and glucoamylase combination enzyme enzymolysis; sequentially removing starch, greases, proteins and other impurities from corn bran to obtain pure water-insoluble corn fiber; adopting cellulase to carry out enzymolysis and modification to increase the water-holding capacity of the corn fiber to obtain the high water-holding capacity and water-insolubility corn dietary fiber, wherein the water-holding capacity of the high water-holding capacity and water-insolubility corn dietary fiber is changed into 8.83 g / gDS from the water-holding capacity of the corn bran of 3.44 g / gDS, the improvement range is 157%. The full- enzymolysis method adopted in the invention has characteristics ofrapidness, high performance and no chemical contamination, the equipment is simple, and the method is the potential modified method for the corn dietary fiber.

The invention discloses a melon and fruit antiseptic and fresh-keeping agent. The antiseptic and fresh-keeping agent comprises the following raw materials: 0.04%-0.1% parts of scutellaria baicalensisextract, 0.1%-0.15% parts of clove oil, 0.04%-0.1% parts of cinnamon oil, 0.05%-0.1% parts of saponin extract, 0.15%-0.2% parts of patchouli oil, 0.15%-0.2% parts of calamus oil, 0.3%-0.5% parts of camellia meal extract, 1.3%-5.5% parts of emulsification thickener, 2.3%-7% parts of other additives, the balance water, and the total amount of raw materials is 100%. The invention also discloses a kiwi fruit antiseptic and fresh-keeping agent, a preparation method thereof and a melon and a melon and fruit storage method. The raw materials of the plant-derived antiseptic and fresh-keeping agent ofthe present invention are all plant-derived extracts, without any chemical organic reagents, and have good antiseptic and fresh-keeping effect. After being mixed with water, the agent can be used to form a film on the surface of fruits and vegetables to inhibit the growth of pathogenic bacteria. At the same time, the film can reduce and inhibit the physiological metabolism of the fruit after harvest, thereby improving the quality of the fruit, and extending shelf life.

The invention provides triticale fine dried noodles and a making method thereof, and relates to the field of food processing. The triticale fine dried noodles are prepared from the following raw materials in parts by weight and in compounding ratio: 50-75 parts of flour, 20-40 parts of triticale flour, 4-8 parts of vital wheat gluten, 0.8-1.2 parts of edible salt, 0.1-0.3 part of konjac powder, and 0.02-0.04 part of a modifier (carrageenin, starch acetate, sodium alginate, propylene glycol ester and propylene glycol). According to the triticale fine dried noodles and the making method thereof disclosed by the invention, an appropriate amount of the triticale flour is added, so that the products are rich in functional components of protein, minerals, lignan, dietary fibers and the like, and also have favorable mouth feel; the konjac powder and the vital wheat gluten are also added, so that the nutrient components of the products are further increased, and the mouth feel of finished products is smooth and chewy. According to the triticale fine dried noodles and the making method thereof disclosed by the invention, no additives are added, so that the requirements for food safety of the current society are met.

The invention relates to a special environmentally-friendly fresh-keeping paper-plastic composite flexible packaging film for fruits and vegetables. The fresh-keeping packing film is made by adding a blocking layer, a germicide releasing layer and an adjusting layer between two paper-based layers; by changing the polarity and air permeability of the blocking layer and adjusting layer, the purpose of controllably releasing germicide is realized; and the film can release gas-phase germicide of 5-20 ppm for 30-90 days, has functions of water conservation, disinfection and ventilation, mainly plays the role of keeping freshness of the fruits and the vegetables at room temperature to extend the shelf lives of the fruits and the vegetables, and can be naturally degraded after being discarded, without any pollution to the environment.

The invention discloses a preparation method for a water-soluble tamarindus indica polysaccharide. The method comprises the following steps: step 1, pretreating tamarindus indica seeds to obtain a pretreated raw material; step 2, adding distilled water to the pretreated raw material according to a predetermined ratio, performing stirring uniformly, using a citric acid solution to adjust the pH to3.0-4.0, performing heating extraction under stirring at the temperature of 80 DEG C for a certain period of time, then raising the temperature to 100 DEG C, performing boiling for 5min, stopping heating, performing cooling, and performing centrifugation to obtain an extraction liquid; step 3, adding ethanol into the extraction liquid to make the final concentration of the ethanol be 40-60%, performing alcohol precipitation, performing centrifugation to obtain a precipitate, then dissolving the precipitate with water, and performing alcohol precipitation treatment repeatedly to obtain a precipitate subjected to repeated alcohol precipitation; and step 4, adding an organic reagent to the precipitate subjected to repeated alcohol precipitation, performing dehydration treatment, performing air drying, and smashing the solid substance obtained by air drying to obtain the tamarindus indica polysaccharide.

The invention discloses a method for producing a combined oil emulsion vaccine, and specifically relates a method for producing a combined Newcastle disease and infectious bronchitis inactivated vaccine, comprising the following steps of: carrying out homeomorphous inoculation, regulating the concentrations and proportions of Newcastle disease and infectious bronchitis viruses to achieve rational collocation, and regulating the components of an adjuvant in the vaccine so as to avoid aluminium stearate. The vaccine is capable of causing simultaneous production of Newcastle disease and infectious bronchitis antibodies, reducing disturbance, free of aluminium stearate, and capable of keeping high antibody production capability in a long time; and besides, the problems of stress reaction of animals and vaccine residue caused by vaccine injection can be solved.

The invention belongs to the technical field of dairy products and particularly relates to a method for preparing acidified milk gel. According to the method for preparing the milk gel, milk and a casein solution are sufficiently dissociated by utilizing a calcium ion chelating agent, and are crosslinked with cross-linked enzyme after more junction sites are released, the crosslinking strength canbe improved, the compactness and uniformity of a network structure of the gel formed by acidifying can be improved, and a milk gel product with high strength and good water locking performance can befinally obtained. Compared with a gel product which is formed by directly acidifying a casein solution after enzyme crosslinking, the method can be used for preparing a milk gel product with more compact network structure, higher strength and better water locking performance. The final dairy product can solve the water separating problem, has an elastic taste, and is chewy.

The invention discloses an electrical business logistics freshness retaining method for blueberries. The method comprises the following steps: (1) performing ozone gas closed sterilization treatment on blueberry fruits; (2) performing low-temperature and low-pressure treatment on the blueberry fruits treated in the step (1); (3) packaging the blueberry fruits treated in the step (2) by independent small packaging boxes with ventilating holes, and intensively putting the boxes into a sizing foam case, wherein a perforated thin film bag is lined in the sizing foam case and can cover all the small packaging boxes after a bag opening is tightened, and cold storage agents are arranged outside the perforated thin film bag and are positioned at the upper part and the bottom in the sizing foam case; and (4) after the sizing foam case is sealed, putting the sizing foam case into logistics transportation until the transportation is ended.

The invention discloses a method for removing formaldehyde in wash-and-wear of shirt ready-made clothes, which is characterized in that the technological process is as follows: tailoring wash-and-wearof shirts, cleaning ready-made clothes with steam, spraying formaldehyde clear spray on the ready-made clothes collar and cuff, pressing the collar and the cuff and packaging. The invention has the advantages that because the invention adopts the methods of cleaning with steam and spraying formaldehyde clear spray on the ready-made clothes collar and cuff and pressing the collar and the cuff, thepurpose of removing formaldehyde without washing with water can be realized so as to achieve the quality requirement of national testing standard; the ready-made clothes which are removed of formaldehyde with the method has favourable appearance and bright and intense colour without affecting ready-made clothes quality; in addition, the invention greatly saves water and electricity as well as manpower, which is favourable for cleaner production, greatly lowers production and processing cost and improves production efficiency. In addition, the quality of formaldehyde scavenging agent used by the method conforms to food safety standard, has no harm on people and can avoid the problem of recontamination.

The invention discloses a construction method of recombinant bacillus subtilis for integration and expression of foreign protein by virtue of a Tn7 transposable element; specifically, the construction method comprises the following steps: constructing a transposable integration and expression plasmid containing an antibiotics resistance gene, transposable Tn7 left and right arm boxes, a multiple cloning site and Tn7 transposase TnsABCD segments as well as an escherichia coli replicon pBRe322 ori and a bacillus subtilis temperature-sensitive replicon; interpolating a bacillus subtilis promoter, signal peptide, foreign protein gene and like expression elements into the transposable integration and expression plasmid, and converting to a bacillus subtilis host, so that the foreign protein gene is integrated and expressed on an attTn7 site at downstream 3' end of bacillus subtilis glms gene; and implementing fluctuation temperature culture so that the temperature-sensitive replicon on the plasmid becomes ineffective, thus obtaining recombinant bacillus subtilis that an integration plasmid containing the antibiotics resistance gene and the Tn7 transposase is not reserved anymore. The construction method disclosed by the invention has the advantages that stable foreign gene transposable integration is obtained, and the recombinant bacterium is free from an antibiotics resistance gene and is consistent with food safety requirements.

The present invention pertains to the technical field of chicken meat foods and discloses ready-to-eat and recombined roasted chicken meat with shredded meat and a production method therefor. The recombined roasted chicken meat is prepared by the method comprising the following steps of: (1) raw material processing: grinding fresh chicken meat to obtain chicken meat paste; and obtaining the shredded meat by tearing ripen chicken meat; (2) stirring: taking the chicken meat paste, sufficiently stirring the chicken meat paste and added auxiliaries, adding the shredded meat, and stirring the mixture uniformly; and (3) shaping, baking, packaging and sterilizing to obtain the ready-to-eat and recombined roasted chicken meet with shredded meat. According to the preparation method of the ready-to-eat and recombined roasted chicken meat with shredded meat of the present invention, contents of raw materials are changed; the ready-to-eat and recombined roasted chicken meat with shredded meat is prepared by using the chicken meat paste and the shredded chicken meat; and by combining low-temperature and vacuum rolling and kneading, low temperature salting, two-stage medium-high temperature roasting, and back pressure sterilization technologies, use of preservatives and antistaling agents is reduced or even avoided. Different from the conventional soft mouthfeel, the roasted chicken of the present invention provides the tearing feel of pure chicken meat, has the water content that can be controlled to be less than 45%, is high in elasticity and hardness, and has the chewiness greater than 3000g.

The invention discloses the application of athomin to fruit and vegetable freshness preservation. According to the application, athomin serves as the main ingredient, addition agents are added, and emulsion in water or a soluble liquid preparation or a microcapsule preparation is prepared; a preparation is prepared from 1%-20% of athomin extract, 0.1%-2% of chitosan oligosaccharide, the various addition agents and the balance water, wherein all raw materials sum up to 100%. Fruit and vegetable plant source preservative prepared through the method is good in freshness preservation effect, the preservative is applied through water blending and coating, pathogenic bacteria easy to appear in the storage process after fruits and vegetables are harvested can be well inhibited, the harvested fruits and vegetables can be inhibited from decaying to a certain degree, the freshness of the harvested fruits and vegetables can be well preserved, the processing technology is simple, the cost is low, the preservative conforms to the current preservative development direction, and good development and application potentiality is achieved.

The invention relates to a method for extracting epigallocatechin gallic acid ester from oolong tea by chromatography and membrane technology. The method comprises the following steps of: (1) extracting tea liquid from oolong tea leaves with water; (2) carrying out membrane filtration and membrane concentration for removing impurities and decoloring to obtain purer tea polyphenol liquid; (3) carrying out chromatographic separation for separating catechin solution from the polyphenol liquid; (4) separating by using a polymeric membrane at room temperature to obtain EGCG solution; (5) concentrating the EGCG solution in vacuum and crystallizing to obtain EGCG crystal; and (6) freezing and drying the EGCG crystal to obtain a white solid EGCG product. The method has the advantages of low production cost, high product yield, high product purity of 98%, no residues and the like and is convenient for industrialized promotion.

The invention discloses a cold-resistant anti-corrosion preservation technology for cold-sensitive fruits and vegetables after being harvested, and particularly relates to a cold-resistant preservative for cold-sensitive fruits and vegetables after being harvested and a preservation method thereof. The preservative disclosed by the invention comprises methyl jasmonate (2.0-10.0mg / L) and a mixed solution, wherein the mixed solution is an ice water solution containing salicylic acid, ascorbic acid, CaCl2 and an active agent Tween 80. The preservation method comprises the steps of firstly, carrying out sealed fumigation on the cold-sensitive fruits and vegetables for 12 hours by jasmonic acid methyl ester at room temperature, soaking and carrying out cold shock on the fruits and vegetables for 1 hour in the ice water mixed solution, taking out the fruits and vegetables and airing the surface water. The cold-resistant preservative does not generate obvious symptoms of chilling injury after being placed for two weeks in an environment at 0-4 DEG C; corruption mildew and quality drop of the fruits and vegetables stored in the environment at room temperature and proper low temperature can be effectively restrained; and the refreshing time is obviously prolonged.