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35results about How to "Good antibacterial and fresh-keeping effect" patented technology
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Method for preparing antibiotic fresh-keeping linear low density polyethylene film master batch
InactiveCN101250299AGood antibacterial effectImprove dispersion uniformityLow-density polyethyleneBlow molding
The invention relates to a preparation process of antibiotic refreshing linear low density polyethylene film master batch, which uses LLDPE as carrier resin, adds with lanthanum oxide, zirconium phosphate loaded with silver, zirconium phosphate loaded with zinc, oleamide, silica dioxide, octadecanoic acid monoglyceride and oxidized polyethylene, and is prepared through dispersing by coating, modifying interface, mixing material and extruding and pilleting, wherein LLDPE is 40-49 parts by weight, lanthanum oxide is 10-15 parts by weight, zirconium phosphate loaded with silver is 8-12 parts by weight, zirconium phosphate loaded with zinc is 10-13 parts by weight, oleamide is 0.5-1.2-0 parts by weight, silica dioxide20-25 parts by weight, octadecanoic acid monoglyceride is 0.4-0.8 parts by weight and oxidized polyethylene is 1.2-1.8 parts by weight. Master batch which is prepared by the process is added in LLDPE resin according to the proportion of 4-5%, and the air permeable quantity is increased 2-3 times compared with refreshing film with same thickness after prepared into film through film blowing molding, and the film is used to the refreshing package of fruits and vegetation, which can inhibit the generation of surface microbe, reduces fruit and vegetation from decaying, and prolongs refreshing time 15-45 days.
Owner:FUJIAN NORMAL UNIV
Fresh kiwi fruit slices and preparation method thereof
InactiveCN105962190ADelayed ripeningGuaranteed fresh qualityFruits/vegetable preservation by irradiation/electric treatmentFruits/vegetable preservation by coatingActinidiaKiwi fruit
The invention discloses a preparation method of fresh kiwi fruit slices. The preparation method comprises the following steps: taking fresh high-quality kiwi fruits of which the hardness is between 9.0 kg / cm<2> and 11.0 kg / cm<2> as standard raw materials, putting slices into distilled water after washing, peeling and cutting the kiwi fruits, pumping ozone until the concentration is 0.8 to 1.0 mg / L, and carrying out ultrasonic assisted sterilization for 5 to 8 minutes; then, adding the slices into a kiwi fruit mixed color protecting solution which is prepared from 0.2 percent of ZnCl2, 0.25 percent of EDTA (Ethylene Diamine Tetraacetic Acid)-2Na, 0.10 percent of ascorbic acid and 0.1 percent of citric acid for carrying out color protection, and infiltrating by using 0.5 to 2.0 percent of PEG (Polyethylene Glycol)-chitosan edible coating film after dewatering; finally, packaging by using a PP (Propene Polymer) pallet and a PE (Poly Ethylene) film, and storing at low temperature. The fresh kiwi fruit slices prepared through the preparation method have the characteristics that the appearance color is well kept, browning is not easy to cause, the bacteria inhibiting and fresh keeping effects are good, the storage period is long, and the quality is stable.
Owner:SICHUAN UNIV
Method for processing pickled seawater fish with grain and wine
ActiveCN104000237AImprove qualityImprove pickling efficiencyFood ingredient as antioxidantFood ultrasonic treatmentAlkaline waterPhenolic content in tea
The invention provides a method for processing pickled seawater fish with grain and wine. The method includes the following steps of pretreatment of seawater fish, cleaning, combination of alkaline water treatment and ultrasonic treatment for fishy smell elimination, pickling, dehydration, pickling with grain and wine, vacuum packaging and disinfection. The fishy smell and redundant fat of seawater fish are eliminated through alkaline water and ultrasonic waves, so that the product quality is improved, wherein the alkaline water is obtained through electrolysis. A vacuum pickling mode is adopted, so that pickling efficiency is greatly improved. The seawater fish is soaked and treated in a ClO2 solution, so that the good disinfection and preservative effect is achieved. The seawater fish is coated with natural antioxidant tea polyphenol, so that the good bacteriostat preservation effect is achieved.
Owner:福建坤兴海洋股份有限公司
Industrialization production technology for extracting ginkgolic acid from Ginkgo testa
InactiveCN103159612AEasy to operateSimple processDisinfectantsInsecticidesChemistryCommon-ion effect
The invention relates to an industrialization production technology for extracting ginkgolic acid from Ginkgo testa. The technology comprises the following steps: leaching Ginkgo testa; separating, concentrating and fractionating leaching extracts; adjusting a pH value of the concentrated liquid; isolating a crude extract of ginkgolic acid; crystallizing, recrystallizing, and decolorizing by alkali liquor and acid precipitation; and further purifying the ginkgolic acid. The invention employs acid solution to regulate the pH value of the solution containing ginkgolic acid, and precipitates the ginkgolic acid by a common ion effect. The technology has the advantages of simple process, convenient operation, low cost, high extraction rate and high extraction purity, can rapidly extract ginkgolic acid in large amount from Ginkgo testa, and is suitable for requirements of industrial production.
Owner:张加明 +1
Functional biodegradable material and preparation method thereof
The invention relates to a functional biodegradable material and a preparation method thereof and belongs to the field of starch modification technology. The functional biodegradable material is prepared from the following raw materials (by weight): 30-65 parts of bio-based resin, 0-10 parts of a vapor-phase rust inhibitor, 0.5-1 part of an auxiliary agent, 5-25 parts of a plasticizer and 0-80 parts of plastic starch. The functional biodegradable material has the following advantages: raw material cost is low; degradation period and rust-proof life are controllable; mechanical properties are high; and energy is saved and the environment is protected. Meanwhile, the invention provides a simple and feasible preparation method, which is beneficial to industrial production.
Owner:朱春英
Tea polyphenol composite coating preservative and preparation method thereof
InactiveCN109042857AGood film formingWide variety of sourcesFruits/vegetable preservation by coatingFood ingredient for microbe protectionVitamin CPhenolic content in tea
The invention discloses a tea polyphenol composite coating preservative and a preparation method thereof. The composite coating preservative is prepared from the following raw materials according to mass concentration: 2.5-5.5% of collagen, 0.5-3.5% of glycerol, 0.5-4.5% of gelatin, 0.1-1% of tea polyphenol, and deionized water. According to the preparation method, tea polyphenol, collagen, gelatin, and glycerol are used as main raw materials to prepare the composite coating preservative, and then the preservative is spread on hawthorn fruits. After 20 day's storage at room temperature, researchers research changes of hardness, vitamin C, sensory quality, weight loss rate and other indexes of hawthorn fruits, so as to evaluate the preservation effect of the composite coating preservative on hawthorn fruits. The hawthorn fruit treated by the coating preservative changes more slowly in weight loss rate, sensory quality, hardness and vitamin C than the hawthorn fruit not spread with the coating preservative. The preservative effectively prolongs the shelf life of the hawthorn fruits. The coating preservative with best preservation effect is prepared from the following raw materials: 4.0% of collagen, 3.0% of gelatin, 0.2% of tea polyphenol, and 1.0% of glycerol.
Owner:HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
Application method of ozone ice in aquatic product processing and physical distribution
InactiveCN103120205AGood antibacterial and fresh-keeping effectObvious antibacterial and fresh-keeping effectFruit and vegetables preservationShrimpAquatic product
The invention relates to an application method of ozone ice in a storage process in aquatic product processing and physical distribution. The application method is simple to operate, good in effect, suitable for storage and preservation of aquatic products in a mechanical refrigeration house or a mobile mechanically refrigerated vehicle and suitable for fresh aquatic products including fishes, shrimps and crabs or semi-finished products which are prepared from fresh aquatic products including fishes, shrimps and crabs.
Owner:江苏戚伍水产发展股份有限公司 +1
Safe and environment-friendly vegetable preservative and preparation method thereof
InactiveCN106417581ALow costExtend freshnessFruit and vegetables preservationChemistrySodium carboxymethylcellulose
The invention discloses a safe and environment-friendly vegetable preservative. The preservative comprises a core material and a capsule wall covering the core material, wherein the capsule wall is prepared from raw materials including gelatin, carboxymethyl cellulose and a curing agent; the core material is compound essential oil prepared from components as follows: 30%-40% of mint essential oil, 20%-30% of cinnamon essential oil, 20%-30% of clove essential oil, 5%-10% of citronella essential oil and 5%-10% of chili essential oil. The invention further discloses a preparation method of the safe and environment-friendly vegetable preservative. The compound essential oil prepared from the mint essential oil, the cinnamon essential oil, the clove essential oil, the citronella essential oil and the chili essential oil is adopted as the core material, the microcapsule preservative is prepared with a compound gel technology, the preservative is safe, environment-friendly and low in cost, the preservation time of vegetables is effectively prolonged, preparation is simple and easy to control, and the actual production requirement is met.
Owner:李梦
Iced fresh meat fresh keeping agent as well as preparing and using method thereof
InactiveCN108812857AExtended shelf lifeLower water activityMeat/fish preservation using chemicalsFood ingredient for microbe protectionSolubilityMoisture
The invention discloses an iced fresh meat fresh keeping film. The iced fresh meat fresh keeping film is prepared by film preparing on a solution, and each litre of the solution consists of the following raw materials in parts by weight of 50-70 parts of chitosan, 1-3 parts of sodium alginate, 1-3 parts of sodium carboxymethyl cellulose, 15-35 parts of glycerine, 1-3 parts of glutinous rice flour,1-2 parts of ascorbic acid, 3-5 parts of gelatin, 10-14 parts of polylactic acid, 0.5-1 part of nisin, 1-1.5 parts of natamycin, 11-13 parts of honey, and 1-3 parts of walnut oil. The invention researches and develops a safe, non-toxic and economic product, and the storage shelf life of the iced fresh meat at 5-8 DEG C can be effectively prolonged. The stretching intensity, the breaking elongation rate, the friction coefficient and the transmittance of the iced fresh meat fresh keeping film conform to national standard, and besides, the iced fresh meat fresh keeping film also has favorable antibacterial fresh keeping performance. The fresh keeping film has water solubility, can be used for wrapping the fresh meat, and besides, can absorb part of moisture on the fresh meat, so that the fresh keeping film can be well jointed to the fresh meat. On one hand, the water activity of the fresh meat is reduced, and on the other hand, the storage stability of the fresh meat can be improved.
Owner:绍兴虹宇环保科技有限公司
Degradable preservative film
InactiveCN106810838AGood antibacterial and fresh-keeping performanceGood transmittanceFlexible coversWrappersTransmittanceCalcium carbonate
The invention relates to the field of preservative films, in particular to a degradable preservative film. The degradable preservative film is prepared from the following substances in parts by weight: 30-40 parts of polyhydroxyalkanoate, 25-45 parts of soyabean protein, 5-8 parts of biologic antibacterial components, 0.5-0.8 part of an antioxidant, 40-50 parts of PHA resin, 8-12 parts of acetyl triethyl citrate, 8-12 parts of nano calcium carbonate, 10-15 parts of modified attapulgite clay, 0.8-2.5 parts of n-butyl stearate, 1.5-4 parts of a titanate coupling agent, 5-9 parts of chitosan, 5-8 parts of PBS, 3-5 parts of PBAT, 25-35 parts of starch, 10-15 parts of glass cellulose, 5-10 parts of a compatilizer, 0.5-2.8 parts of a plasticizer and 3-5 parts of a processing aid. The degradable preservative film provided by the invention is good in bacteriostasis and freshness retaining, is good in transmittance of gas and vapor, can improve a freshness-retaining effect of food, prolongs freshness-retaining time, keeps gas in the preservative film balanced; and after the degradable preservative film is used, most of the degradable preservative film is a degradable material and can be biologically degraded, and therefore, the degradable preservative film is significant for environmental protection.
Owner:青岛城轨交通装备科技有限公司
Microcapsule anti-bacterial agent and refrigerator
InactiveCN104664544AGood antibacterial and fresh-keeping effectBiocideDomestic cooling apparatusAnti bacterialRefrigerated temperature
Disclosed are microcapsule antibacterial agents and a refrigerator, wherein the antibacterial agents comprise a core material and a wall material coating the core material, with a volatile compound having antibacterial and fresh-keeping ingredients as the core material, and the core material can be slowly released to the outside through the wall material, wherein the core material is present in the microcapsule antibacterial agent at a percentage by mass of greater than or equal to 5% and less than 30%, or greater than 40% and less than or equal to 90%.
Owner:HAIER GRP CORP +1
Non-woven fabric based composite fresh-keeping packaging material and preparation method thereof
InactiveCN107788106AGrowth inhibitionReduce weight lossFlexible coversWrappersPreservativeEngineering
The invention belongs to the field of packaging materials, relates to a non-woven fabric based composite fresh-keeping packaging material mainly for storage-intolerant fruits and vegetables, and particularly relates to a non-woven fabric based composite fresh-keeping packaging material and a preparation method thereof. The non-woven fabric based composite fresh-keeping packaging material comprisesnon-woven fabrics and a preservative carried by the non-woven fabrics as a base, and the usage amount of the preservative ensures that the non-woven fabrics is increased in weight by 5%-10%. The non-woven fabric based composite fresh-keeping packaging material realizes air permeability for the fruits and also realizes fresh keeping for the fruits.
Owner:ANHUI AGRICULTURAL UNIVERSITY
Water-blocking enhanced degradable antibacterial film as well as preparation method and application thereof
InactiveCN113667168AImprove antibacterial propertiesImprove water resistanceFlexible coversWrappersPolymer sciencePolyvinyl alcohol
The invention discloses a water-blocking enhanced degradable antibacterial film and a preparation method and application thereof. The preparation method includes the steps that: a composite antibacterial agent, an antioxidant and a base material are mixed through a blending method; and granulation is conducted through an LTE16-40 double-screw extruder, a film is prepared through a tape casting method, so that a degradable antibacterial packaging film is obtained; a layer of polyvinyl alcohol (PVA) modified by nano SiO2, stearic acid and glutaraldehyde coats the obtained degradable antibacterial packaging film to obtain the water-resistant barrier degradable antibacterial packaging film. According to the method, the base material comprises 20-40 parts of polylactic acid (PLA) and 60-80 parts of poly (butylene adipate / terephthalate) (PBAT).
Owner:JIANGNAN UNIV
Nanometer antibacterial fresh keeping film for fruits and vegetables
InactiveCN109721805ALittle environmental pollutionGood mechanical propertiesCarboxymethyl celluloseLinear low-density polyethylene
The invention relates to a nanometer antibacterial fresh keeping film for fruits and vegetables, wherein the raw materials comprise, by weight, 40-50% of linear low density polyethylene, 0.1-1% of a plasticizer, 0.1-3% of carboxymethyl cellulose, 0.1-3% of nanometer silica, 0.1-3% of a calcium-zinc stabilizer, and 40-60% of an anti-fogging agent. According to the present invention, the nanometer antibacterial fresh keeping film has advantages of low environmental pollution, excellent mechanical property, good gas permeability, good moisture permeability and excellent antibacterial fresh-keeping ability.
Owner:翁晓霖
Lemongrass mixed fruit juice drink with function of nourishing stomach and preparation method of fruit juice drink
ActiveCN107279626ACompliance with safety standardsOvercoming technical bias with a shelf life of less than 24 hoursFood ingredient functionsPapaya familyFRUIT PUNCH
The invention discloses a lemongrass mixed fruit juice drink with a function of nourishing the stomach and a preparation method of the fruit juice drink. The preparation method comprises steps as follows: lemongrass is subjected to impurity removal, cleaned and air-dried at the room temperature in a dark place; then, the air-dried lemongrass is crushed, and a crushed material is obtained; the crushed material and distilled water are mixed in the mass ratio being 1:(5-10) and stirred, and a pre-extracting solution is obtained; the pre-extracting solution is boiled and filtered, filtrate is collected, and a lemongrass extracting solution is obtained; papaya, mangoes, grape and apple flesh are mixed, juiced, homogenized and filtered, and mixed fruit juice is obtained; the lemongrass extracting solution, the mixed fruit juice and honey are mixed, kept at the temperature of 80 DEG C for 20 mins and immediately cooled to 4 DEG C, and the lemongrass mixed fruit juice drink with the function of nourishing the stomach is obtained. The product is prepared with the simple preparation method, is low in cost and has healthcare functions including stomach nourishing and the like and has high market value.
Owner:山东哈维药业有限公司
Industrialization production technology for extracting ginkgolic acid from Ginkgo testa
InactiveCN103159612BAchieve a large number of separationsEasy to operateDisinfectantsInsecticidesCommon-ion effectChemistry
Owner:张加明 +1
Permanent deodorization composite material for refrigerators
InactiveCN106334205AImprove adsorption capacityGood molding effectDeodrantsCeramicwareActivated carbonMetallurgy
The invention discloses a permanent deodorization composite material for refrigerators. Firstly, a porous ceramic material is prepared, and then activated carbon is filled into holes of the porous ceramic material, so that the permanent deodorization composite material is formed. The porous ceramic material is prepared from the following raw materials in parts by weight: 98 to 99.5 parts or more of anion powder, 0.5 to 2 parts of fireclay, 11 to 13 parts of carbon granules, and 1 to 5 parts of carboxymethylcellulose. The permanent deodorization composite material has the advantages that about 40000 anions per cubic centimeter are measured in the air around the prepared porous ceramic, the material has excellent antibacterial and fresh-keeping effect, activated carbon is filled into the holes, noxious gas in the space is rapidly adsorbed, and permanent deodorization depends on anion sterilization and bacteriostasis, so that the material is very applicable to rapid, long-lasting and permanent deodorization and fresh keeping of refrigerators, can be further applicable to garderobe and indoor air purification, and can be widely applied to the environmental protection industry.
Owner:王爱纯
Nano microcapsule preservative, and preparation method and application thereof
InactiveCN110200066AGood film formingExtended shelf lifeFood shapingFruits/vegetable preservation by coatingComposite filmAdditive ingredient
The invention provides a nano microcapsule preservative, and a preparation method and application thereof. The preservative is prepared from fresh ginger essential oil, konjac gum, sodium alginate andnano SiO2. The preparation method is an emulsified cross-linking method; and the method takes a nano SiO2- konjac gum / sodium alginate composite film as a wall material and takes the fresh ginger essential oil as a core material, so that the nano microcapsule preservative can be prepared through cladding. The preservative is natural, healthy and safe in component, friendly in human body and environment, small in nano capsule particle size, good in heat stability, strong in slow-release capability and suitable for industrial production.
Owner:CHONGQING ACAD OF CHINESE MATERIA MEDICA
Fruit and vegetable preservative film, and preparation method and application thereof
ActiveCN114059234AImprove securityImprove antibacterial propertiesFlexible coversWrappersBiotechnologyAntimicrobial action
The invention discloses a fruit and vegetable preservative film. The preservative film is prepared from, by weight, 9.5-10.5% of pepper essential oil, 11.5-12.5% of polyvinyl alcohol, 1.5-2.5% of cyclodextrin, and the balance of water. According to the preservative film provided by the invention, the pepper essential oil with an antibacterial effect is selected as an antibacterial agent, so that breeding of common microorganisms in food can be effectively inhibited, and the preservative and fresh-keeping period of the food is prolonged. The natural biological antibacterial agent provides a new thought for solving the food safety problem.
Owner:CHENGDU UNIV
Environment-friendly fresh-keeping film
InactiveCN107880506AImprove degradation performanceImprove antibacterial performanceFlexible coversWrappersChemistryCyanate ester
The invention provides an environment-friendly fresh-keeping film, which is prepared from the following ingredients in parts by weight: 70 to 100 parts of PHA resin, 25 to 36 parts of starch, 0.5 to 3parts of sorbitol, 0.6 to 1 part of methylene disulfide cyanate ester, 0.5 to 1.2 parts of butyl hydroxy anisol, 30 to 50 parts of polylactic acid and 1 to 2 parts of dimethoxybenzoin. The environment-friendly fresh-keeping film has the advantages that the antibacterial and fresh-keeping performance is good; the degradation is easy; the pollution is favorably reduced.
Owner:FOSHAN WASEDA INFORMATION CONSULTATION CO LTD
Freshness retaining anti-collision package method in pear transport period
ActiveCN106742198AGood adhesion and water absorptionAvoid damagePackaging under special atmospheric conditionsPackaging fruits/vegetablesPEARSodium bicarbonate
The invention relates to a vegetable and fruit freshness retaining treatment method, in particular to a freshness retaining anti-collision package method in the pear transport period. Carrageenan, polyacrylamide, D-sodium gluconate, monocalcium phosphate and sodium bicarbonate are mixed and are added into walnut peel leach liquor, after heating and stirring, the mixed liquor is led into a granulation model for granulation, freshly-harvested pears are put into a package bag, spherical particles are added, distilled water and mixed gas are led into the package bag, and bag sealing is carried out. The package method has the good anti-collision, freshness retaining and color protecting effects.
Owner:安徽行健医疗器械科技有限公司
Preservative and preparation method thereof
PendingCN112970831AWell mixedComposition is stableFruit and vegetables preservationEggs preservationBiochemical engineeringPreservative
The invention discloses a preservative and a preparation method thereof, and relates to the field of preservation. The preservative comprises the following components in parts by weight: 0.5-5 parts of hypocrellin, 0.5-5 parts of chitosan oligosaccharide, 3-8 parts of a solvent and 0.5-3 parts of a pH regulator. The preservative provided by the invention overcomes the drug residue harm caused by the use of chemical agents in the past, and really realizes a green, environment-friendly and safe preservation mode. Moreover, according to the use method of the preservative, the use process is simplified, the cost does not need to be increased, the preservative can be directly sprayed and used on a production line, the process does not need to be increased, and the preservative is simple, convenient, green, safe, harmless to a human body and capable of achieving the purpose of long-term preservation and has wide market application prospects.
Owner:广州市博仕奥生化技术研究有限公司
A kind of processing method of bad seawater fish
ActiveCN104000237BImprove qualityImprove pickling efficiencyFood ingredient as antioxidantFood ultrasonic treatmentAlkaline waterPhenolic content in tea
Owner:福建坤兴海洋股份有限公司
Method for preparing antibiotic fresh-keeping linear low density polyethylene film master batch
InactiveCN101250299BGood antibacterial effectImprove dispersion uniformityLow-density polyethyleneBlow molding
Owner:FUJIAN NORMAL UNIV
Processing method of pickled seawater fish with grains and wine
InactiveCN106689328AImprove qualityImprove pickling efficiencyMeat/fish preservation by heatingClimate change adaptationAlkaline waterElectrolysis
The invention provides a processing method of pickled seawater fish with grains and wine. The processing method comprises the following steps of preprocessing the seawater fish, performing cleaning, performing fishy smell elimination by combining alkaline water with ultrasonic treatment, performing pickling, performing dehydration, performing pickling on the fish with grains and wine, performing vacuum packing and performing sterilization. A treatment manner of combining the alkaline water obtained through electrolysis with ultrasonic waves is used for removing fishy smell and redundant fat in the seawater fish, so that the product quality is improved. A vacuum pickling manner is used, so that the pickling efficiency is greatly improved. A ClO2 solution is used for soaking treatment, so that a good bacterium-reducing antiseptic effect is achieved. A natural antioxidant namely tea polyphenol is applied to the seawater fish, so that good bacterium-restraining and fresh-keeping effects are achieved.
Owner:威海红印食品有限公司
Fresh-keeping anti-collision packaging method of pomegranates during transportation
InactiveCN106615068AGood adhesion and water absorptionAvoid damageFruit and vegetables preservationPackaging under vacuum/special atmosphereSodium bicarbonateDistilled water
The invention relates to a fresh-keeping treatment method of vegetables and fruits, in particular to a fresh-keeping anti-collision packaging method of pomegranates during transportation. The fresh-keeping anti-collision packaging method comprises the following steps of mixing carrageenin with polyacrylamide, D-sodium gluconate, calcium dihydrogen phosphate and sodium bicarbonate to obtain a mixture, adding the mixture into a swida alba opiz leaching solution, performing heating, performing stirring, and leading the stirred mixture into a granulation model for granulation; and putting fresh harvested pomegranates into packaging bags, adding spheroidal particles, leading distilled water and mixed gas into the packaging bags, and sealing the bags. The packaging method disclosed by the invention has good effects of collision resistance, fresh keeping and color protection.
Owner:蚌埠市众星蔬果科技专业合作社联合社
A kind of wrapping paper made from non-wood pulp and preparation method thereof
ActiveCN107012743BImprove waterproof performanceImprove physical strengthNon-fibrous pulp additionFlexible coversPapermakingSewage treatment
The invention discloses a packaging paper prepared from a non-wood paper pulp and a preparation method thereof. The sizing agent of the packaging paper prepared from the non-wood paper pulp disclosed by the invention is prepared from straw pulp and bamboo pulp, wherein the ration of the packaging paper is 30g / m<2>-60g / m<2>; the content of the compound papermaking additive is 0.5%-1.0% of oven dry stock; the spraying or coating volume of the preservative preparation is 30-50mL / m<2>. The packaging paper disclosed by the invention has the advantages of strong waterproof property, high physical strength and good anti-bacterial preservation effect, capability of reducing sewage treatment cost and treatment difficulty and capability of reducing energy consumption and environmental pollution.
Owner:ANHUI GEYI CYCLIC ECONOMY IND PARK
Sulfur-free fresh-keeping processing technology for fruits and vegetables
PendingCN114145409ATo achieve non-toxic side effectsSimple processFlexible coversNatural cellulose pulp/paperAlkaline waterHorticulture
The invention discloses a fruit and vegetable sulfur-free fresh-keeping processing technology which is characterized by comprising the following steps: step 1, fruit and vegetable decontamination: washing picked fruits and vegetables to remove stains on the surfaces, and naturally airing to obtain decontaminated fruits and vegetables; step 2, pesticide removal of fruits and vegetables: soaking the decontaminated fruits and vegetables in alkaline water, taking out the fruits and vegetables, washing the fruits and vegetables with clear water, and naturally airing the fruits and vegetables to obtain pesticide-removed fruits and vegetables; step 3, sterilizing the fruits and the vegetables: soaking the fruits and the vegetables subjected to pesticide removal in a sterilizing solution, taking out the fruits and the vegetables, washing the fruits and the vegetables with clear water, and naturally airing to obtain the sterilized fruits and the vegetables; step 4, coating the fruits and vegetables: selecting proper antibacterial packaging paper to coat the fruits and vegetables according to the shapes and sizes of the fruits and vegetables, so as to obtain the coated fruits and vegetables; and step 5, fruit and vegetable preservation: the coated fruits and vegetables are placed in a preservation box, and the preservation box is placed in a refrigeration house for storage.
Owner:江苏盛泽农业开发有限公司
Stomach-nourishing lemongrass mixed juice drink and preparation method thereof
ActiveCN107279626BSuitable for direct drinkingGood nourishing effectFood ingredient functionsBiotechnologyFRUIT PUNCH
The invention discloses a lemongrass mixed fruit juice drink with a function of nourishing the stomach and a preparation method of the fruit juice drink. The preparation method comprises steps as follows: lemongrass is subjected to impurity removal, cleaned and air-dried at the room temperature in a dark place; then, the air-dried lemongrass is crushed, and a crushed material is obtained; the crushed material and distilled water are mixed in the mass ratio being 1:(5-10) and stirred, and a pre-extracting solution is obtained; the pre-extracting solution is boiled and filtered, filtrate is collected, and a lemongrass extracting solution is obtained; papaya, mangoes, grape and apple flesh are mixed, juiced, homogenized and filtered, and mixed fruit juice is obtained; the lemongrass extracting solution, the mixed fruit juice and honey are mixed, kept at the temperature of 80 DEG C for 20 mins and immediately cooled to 4 DEG C, and the lemongrass mixed fruit juice drink with the function of nourishing the stomach is obtained. The product is prepared with the simple preparation method, is low in cost and has healthcare functions including stomach nourishing and the like and has high market value.
Owner:山东哈维药业有限公司
Hydrogel composite material, preparation method and application
ActiveCN114369258AImprove antibacterial propertiesGood moisturizing effectFood ingredientsFruits/vegetable preservation by coatingFragariaAnti bacterial
The invention discloses a hydrogel composite material, a preparation method and application, and relates to the field of antibacterial hydrogel composite materials and fruit antibacterial preservation. Through the formula design of the hydrogel, the antibacterial property and moisture retention of the composite material are remarkably improved, and the fresh-keeping time and taste of fruits can be controlled by adjusting the proportion of the components; the preparation method of the hydrogel composite material is easy to operate and good in wrapping performance; the hydrogel composite material prepared by the invention has excellent antibacterial and fresh-keeping effects, under the condition of room temperature, waxberries are stored for 7 days, strawberries are preserved for 14 days, and the storage time of fruits is prolonged.
Owner:RES INST OF ZHEJIANG UNIV TAIZHOU
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