140results about How to "Good anti-corrosion and fresh-keeping effect" patented technology

The invention discloses a natural fresh-keeping antiseptic containing protamine. The invention is characterized in that the antiseptic is prepared from the following raw materials by weight ratio: 0.3-0.5 parts of the protamine, 1-1.5 parts of carboxymethyl chitosan, 1.2-1.8 parts of tea polyphenol and 0.6-0.8 parts of oxalic acid. The antiseptic overcomes limitations that present natural antiseptic is difficult to effectively maintain freshness and prolong preservation time; through effective combination of the protamine with the tea polyphenol and the carboxymethyl chitosan, the antiseptic can both significantly prolong preservation time of food and improve freshness of preserved food, and the antiseptic is safe, reliable, and easy for large-scale promotion.

The invention relates to the technical field of fruit postharvest disease control, and discloses a method for improving the fruit disease control effectiveness of antagonisitic yeast. The method comprises the following steps: activating antagonistic yeast, and carrying out liquid culture of the activated antagonistic yeast, wherein an activation medium used in the activation is obtained through adding water to 8g of a beef extract, 5g of yeast powder, 10g of glucose, 20g of agar, 1-10g of beta-glucan to 1000ml, and disinfecting; and each of a seed medium used in the activation and a seed medium used in the liquid culture is obtained through adding water to 8g of the beef extract, 5g of the yeast powder, 10g of glucose, and 1-10g of beta-glucan to 1000ml, and disinfecting. The above mediums can be used for the induction improvement of the fruit disease control effectiveness of the antagonisitic yeast (Cryptococcus laurentii having a preservation number of CGMCC NO.3590).

The invention relates to a slow-release preservative for fruits and vegetables. Adsorbing carrier adsorbing ethanol solution is loaded into a slow-release bag made of a polyethylene slow-release film, and the slow-release bag is then packaged by an air-permeable paper bag; the adsorbing carrier is powder or a shaped block, and the components of the adsorbing carrier include silica gel, diatomite and polydivinylbenzene porous adsorbent. The invention adopts the method of slowly releasing ethanol to inhibit the yellowing and rotting of fruits and vegetables, and the slow-release preservative has a remarkable effect in reducing the loss of the moisture of fruits and vegetables and inhibiting the growth of pathogenic bacteria and the aging of fruits and vegetables, and is a pollution-free, non-toxic and recyclable preservative product for fruits and vegetables. Compared with conventional products, the slow-release preservative can decrease the weight loss rate of different fruits and vegetables in the storage period by 10 to 30 percent and the rotting rate by 15 to 40 percent and prolong the shelf life by 30 to 50 percent, thus having a good preservation effect, and is applicable to the preservation of various fruits and vegetables. The formulation of a preparation method is simple, material resources are rich, the slow-release preservative is easy to prepare, the cost is low, and moreover, the slow-release preservative is convenient to use.

The invention discloses an extracting method of mango seed essential oil and application thereof in refreshment of pitaya. The extracting method of the mango seed essential oil comprises the following steps: drying, pulverizing, microwave pretreatment, super-critical CO2 extraction and two-stage molecular distillation. Mango seed crude essential oil obtained by super-critical CO2 extraction is subjected to second-stage molecular distillation to obtain mango seed essential oil, and the mango seed essential oil extracted by the extracting method of the mango seed essential oil is high in purity and small in purity. The mango seed essential oil is applied to refreshment of the pitaya, bacteria on the surface of the pitaya, inside the pitaya and in a storage environment can be killed, bacteria attack is prevented effectively, meanwhile, the mango seed essential oil has effects of resisting oxidation and clearing free radicals of the pitaya, brown stain of the pitaya is inhibited, melanin is inhibited, meanwhile, procyanidine in the pitaya can protect a fresh-keeping film of the pitaya against being decomposed, by the fresh-keeping film, the consumption speed of nutrients of the pitaya is reduced, rot and deterioration of the pitaya is slowed down, and the shelf life of the pitaya is prolonged.

The invention discloses a preparation method for a coating type edible fruit preservative and belongs to the technical field of preparation of a food preservative material. The method comprises the following steps: utilizing enzyme and ethyl alcohol to compound and extract tea polyphenol from green tea; utilizing an alkaline process and an acid process to extract fish skin collagen, and meanwhile, utilizing organic acid to modify collagen and taking the modified collagen as a film forming matter; and lastly, compounding the film forming matter, the anti-microbial additive and the tea polyphenol alcohol extract, thereby acquiring the coating type preservative. The preservative disclosed by the invention has a long-lasting and stable preserving effect; after the preservative is used, a uniform barrier film can be formed on the surface of the fruit; the preserving time of the fruit preserved with the preservative is prolonged for 2-4 times of that of the fruit preserved with the traditional preservative, and meanwhile, the fruit has a long-lasting antibacterial effect and the inhibition ratio for various bacteria and molds can reach up to 95% or above; the preservative is safe and nontoxic and is harmless to human health after use.

The invention discloses a natural preservative for a meat product. The natural preservative is prepared from the raw materials containing the following components by weight percent: 0.5%-2.5% of malic acid, 0.5%-2.5% of citric acid, 1.5%-3.5% of sodium lactate, 1.0%-3.5% of carrageenan, and the balance of water. The invention also discloses a use method of the natural preservative for the meat product. The natural preservative for the meat product is mainly suitable for preventing corrosion and retaining freshness of cooked meat which is sold in bulk. The natural preservative for the meat product has the advantages that the natural preservative is free from being limited by food additives, the taste is free from being influenced, the operation is convenient, and the cost is low. The natural preservative for the meat product can be used for prolonging the shelf life of the cooked meat which is sold in bulk for 2-8 days under the same conditions, has obvious effects of preventing corrosion and retaining freshness, and is suitable for preventing corrosion and retaining freshness of other food which is sold in bulk.

The invention relates to a compound preservative and fresh-keeping agent for cooked aquatic products, which is prepared from the raw materials including, by weight, 1-3 parts of nisin, 2-4 parts of potassium sorbate, 2-4 parts of sodium diacetate, and 1-3 parts of an anti-oxidant. The compound preservative and fresh-keeping agent is a compound preparation which is designed through scientific optimization. Food-grade preservative and anti-oxidizing components are added to the preservative and fresh-keeping agent to achieve synergistic effects, so that the preservative and fresh-keeping agent has excellent preservative effects on the cooked aquatic products. When being subjected to pasteurization in a vacuum package, the cooked aquatic products with addition of the preservative and fresh-keeping agent is free of bag swelling after 20 days at 37 DEG C and is free of deterioration after 6 months at normal temperature. Meanwhile, the food can maintain the original fresh degree and flavors.

The present invention relates to the production process of bamboo vinegar liquid compound salt as preservative and freshness keeping agent for fruits and vegetable. Bamboo vinegar liquid is heated to 40-70 deg.c, lime is added gradually via stirring, and after maintaining for 20-60 min and regulating pH to 5.0-7.0, compound salt preservative is prepared. The present invention converts bamboo vinegar liquid into the compound salt, and the produced compound salt may be used directly to plant, such as spraying to leaf of grape before blossoming, after blossom falling and before harvest. Spraying to plant can avoid fungus invasion to obtain good harvest, and the product may be preserved for longer time.

The invention discloses a formula and a preparation method of a thymol-contained plant-derived fruit and vegetable fresh-keeping agent. The plant-derived fruit and vegetable fresh-keeping agent comprises components in percentage by weight as follows: 1%-30% of thymol, 0.0001%-0.3% of isopentennyladenine, 5%-10% of camphor, 5%-10% of garlic oil, 5%-10% of sucrose ester, 20%-60% of a carrier, 0.15%-0.5% of an antifoaming agent and the balance of water. The plant-derived fruit and vegetable fresh-keeping agent has functions of fruit aging delaying, corrosion prevention, sterilization and freshness keeping as well as low cost and long freshness lifetime, and can be used for keeping freshness of fresh peaches, oranges, grapes, strawberries, cucumbers, green beans, tomatoes and mangoes. The plant-derived fruit and vegetable fresh-keeping agent has functions of fruit aging delaying, corrosion prevention, sterilization and freshness keeping.

The invention discloses a composite processing method for preventing corrosion, keeping fresh and clearing agricultural chemical after picking cherry tomatoes. The composite processing method comprises the following steps of: choosing cherry tomatoes in a hard-ripe stage, soaking by hot water and storing, wherein the hot water contains sodium bicarbonate, the concentration of the sodium bicarbonate in the hot water is 1.5-2.5 percent (m / v), the temperature of the hot water is 45 DEG C, the soaking time of the cherry tomatoes is 8-12 minutes, and the storing temperature is no higher than 20 DEG C. The cherry tomatoes do not have a cracking phenomenon after being soaked in the hot water containing sodium bicarbonate at 45 DEG C. The composite processing method can delay the decrease of the fruit hardness and the soluble solids of the cherry tomatoes, reduce the generation and the development of rottenness and has optimal clearing effect for agricultural chemical carriomycin.

The invention discloses application of 2-(4-methoxyphenoxy) propionic acid and an antiseptic preservative agent for preservation of citrus after harvest. The preservative agent comprises 2-(4-methoxyphenoxy) propionate and auxiliary materials as effective ingredients. The effective ingredients of the preservative agent contain 2-(4-methoxyphenoxy) propanoic acid (MPP), and MPP is a natural source food additive of a GRAS level. The preservative agent effectively substitutes 2,4-D, and the adverse effects of 2,4-D serving as a preservative agent are eliminated. The preservative agent disclosed by the invention has an obvious preservative effect and is green and safe, and a processing method is simple and easy. When the preservative agent is used for antisepsis and preservation of fruits, the aims of antisepsis and preservation can be achieved by applying the additive with different concentrations according to the requirements of practical situations.

The invention relates to the technical field of fresh fruit and vegetable preservation, in particular to environment-friendly fruit and vegetable preservative paper. The environment-friendly fruit and vegetable preservative paper is formed by compounding an upper layer of single-piece wood pulp raw paper and a lower layer of single-piece wood pulp raw paper, wherein the upper-layer paper is bamboo carbon fiber paper; the lower-layer paper is traditional Chinese herbal medicine preservative paper; and the traditional Chinese herbal medicine preservative is formed by spray-coating the raw paper with one to two layers of traditional Chinese herbal medicine preservative liquid. The traditional Chinese herbal medicine components of the raw materials in the preservative liquid have an antibacterial synergistic effect, so the preservative liquid can improve bacteriostatic and preservative effects, is an efficient, broad-spectrum and non-toxic natural fruit and vegetable freshness-retaining preservative and avoids the safety problem of the chemical preservative in the use process. The raw paper is wood pulp paper and bamboo carbon fiber paper, can reduce the humidity of the fruit and vegetable storage space, is antibacterial and anti-mildew, can improve air cleanliness, has an excellent preservative effect, can be used repeatedly, has high degradability and is non-toxic and nuisanceless. The environment-friendly fruit and vegetable preservative paper has a wide application prospect and has an active effect on fruit and vegetable preservation and freshness retaining.