68results about How to "Has a fresh-keeping effect" patented technology

The invention provides high-solubility piglet milk powder and a processing method thereof. The piglet milk powder comprises the following raw materials in parts by weight: 300-600 parts of middle fat milk powder, 100-300 parts of low-protein whey powder, 50-150 parts of lactose, 80-280 parts of fermented rice paste, 30-200 parts of soybean protein isolate, 50-150 parts of plasma protein powder, 50-150 parts of coconut oil, 20-40 parts of glucose, 0-50 parts of sucrose, 5-15 parts of lysine, 1-5 parts of methionine, 1-5 parts of threonine, 1-8 parts of tryptophan, 1-5 parts of arginine, 0.1-0.3 part of vitamin C, 0.1-0.3 part of vitamin E, 0.1-1 part of ethoxyquin, 2-5 parts of organic aid, 0.5-2 parts of feeding probiotic, 0.2-4 parts of functional oligosaccharide, 2-3 parts of vitamin premix, 2-3 parts of organic trace element premix, 0.01-1 part of alpha-amylase, 0-0.5 part of milk flavor and 1-10 parts of flaxseed gum. The milk powder solution has long stability time at normal temperature, and the phenomenon that a sinking material occurs at the bottom of a solution bottle is avoided.

The sour milk powder containing chitosan consists of chitosan 1-5 weight portions, milk powder 50-80 weight portions, souring agent 0.5-5 weight portions, fruit juice powder 5-15 weight portions, freeze dried active lactic acid powder 1-5 weight portions, and may also contains taste regulating sweetener, fructose oligose, galactose oligose, soybean oligose, lactulose and maltose oligose. It is suitable for the growth of lactic acid bacteria, and its contained chitosan can regulate micro environment inside intestinal tract, preserve and promote digestion. There are several different recipes suitable for various people of different ages.

The invention discloses a humidifying, bacteria-inhibiting and fresh-keeping packaging material for fruits, vegetables and other foods, a manufacturing method and application of the packaging material, and relates to a fresh-keeping packaging material for the fruits, the vegetables and other foods, a manufacturing process and application of the packaging material. The humidifying, bacteria-inhibiting and fresh-keeping packaging material for the fruits, the vegetables and other foods is formed by processing basic humidifying and bacteria-inhibiting raw materials A and B, wherein A is fibrilia, B is viscose fiber, cotton fiber or bamboo carbon fiber, the weight ratio of A and B is 10-90:90-10. The manufacturing method includes the following steps of blending or stranding the fibrilia together with the viscose fiber, the cotton fiber or the bamboo carbon fiber that is processed by a nanometer technology into a yarn or a line, determining the scope of yarn counts to be 5-60Ne (English count) and the fabric tightness to be 40-90%, interweaving the yarns or the lines to be a piece of fresh-keeping cloth, and finally, processing the cloth to be various fresh-keeping packaging materials as required for realizing fresh keeping of the fruits, the vegetables and other foods in a refrigerator fresh-keeping chamber and in the fruits and vegetables storage and transportation processes.

The invention discloses a preparation method for a nano silver chitosan composite microsphere. The preparation of the composite microsphere includes the following steps: (1) preparing silver nitrate into a 1 M of a solution, preparing glucose, polyvinylpyrrolidone and sodium hydroxide into a reducing solution, adding the silver nitrate solution into the reducing solution to perform centrifugation,washing and drying to obtain nano silver particles; (2) adding glacial acetic acid into 1-2 wt% of a chitosan aqueous solution to obtain a chitosan acetic acid solution, weighing the nano silver intothe chitosan acetic acid solution, and obtaining a nano silver antibacterial solution after stirring and ultrasound; and (3) putting the nano silver antibacterial solution into a water bath kettle with 60 DEG C, adding diluted glutaraldehyde to stir, and performing centrifugation, washing and drying after reaction is finished so that the nano silver chitosan composite microsphere can be obtained.The nano silver chitosan composite microsphere is strong in performance and adsorbability and friendly in environment, so that pollution cannot be easily caused, and the nano silver chitosan composite microsphere can be applied to fields of antibiosis and the fresh-keeping of fruits, so that the nano silver chitosan composite microsphere is an excellent edible whole natural fruit fresh-keeping agent.

The invention discloses a turnip pickling method in the technical field of turnip pickling. The turnip pickling method includes the steps: firstly, washing turnips with clean water after removing root hair and stems; secondly, placing the washed turnips into water solution made of acetic acid and white granulated sugar for soaking and draining; thirdly, placing the drained turnips into a pickling tank for sealed pickling; fourthly, closing a cover plate after placing the turnips and filling the pickling tank with nitrogen through an air inlet hole; fifthly, taking out the pickled turnips, and desalting, draining and shredding the pickled turnips; sixthly, placing the shredded turnips in a pot and placing seasonings into the pot for seasoning; seventhly, packaging and warehousing the turnips after standing. The air inlet hole is formed in the top of the pickling tank, and an air outlet hole is formed in the bottom of the pickling tank. By screening and soaking the turnips before pickling and filling the pickling tank with the nitrogen in the pickling process, and growth of putrefying bacteria is suppressed while lactic acid bacteria growth and reproduction speed is increased, so that the content of nitrite in the turnips is reduced.

A pezicula sp. SC1337 strain, and a method of preparing trisaccharide ester derivatives by utilizing the strain are disclosed. The accession number of the pezicula sp. SC1337 is GDMCC No:60144. The pezicula sp. SC1337 is separated from endophytes of branches of taxodium distichum (L.) Rich., and can generate five compounds having obvious inhibiting activity on twelve common plant pathogenic fungi and having fresh-keeping effects on fruits, and therefore the strain can be used for preparing the five compounds having obvious inhibiting activity on the twelve common plant pathogenic fungi and having fresh-keeping effects on fruits, the compounds are used for control of the plant pathogenic fungi and fresh-keeping of fruits, and the strain has a wide application prospect.

The invention provides a paper packaging material and a paper container made of the same. A laminating layer is formed on each of the two sides of paper in a laminating manner, the laminating layers are formed by extruding polyethylene by a laminating machine and attaching polyethylene to the surfaces of the paper, and a layer of composition fiber cloth made of the mixture of polyethylene and polyester is attached to one side of each of the two laminating layers, so that the paper packaging material can be formed and can provide the benefits of heat insulation, absorption and environment friendliness. The paper packaging material can be manufactured into various paper containers; when the composition fiber cloth is positioned on the inner edge of a paper container, the paper container has the effects of water absorption, oil absorption and fresh keeping, and when the composition fiber cloth is positioned on the outer edge of the paper container, the paper container has the effects of heat insulation, heat preservation and cold insulation; on the basis of the above constituents, the thickness of the paper packaging material can be reduced, and the composition fiber cloth is attached to the paper, so that the strength of the paper packaging material can be increased, further the benefit of cost reduction can be achieved.

The invention relates to the field of multifunctional film materials, in particular to a preparation method and application of a natural ionic liquid preservative film. The preparation method of a natural ionic liquid preservative film comprises the following steps of: S1, preparation of ionic liquid: respectively dissolving an acidic component and an alkaline component in a solvent to obtain an acid solution and an alkaline solution, adding the acid solution into the alkaline solution, stirring for 4-24 hours in a nitrogen protection atmosphere after the acid solution is added, so as to uniformly mix the acid solution and the alkaline solution, and removing the solvent through a vacuum rotary evaporation method to obtain the ionic liquid; and S2, preparation of the natural ionic liquid preservative film: adding the ionic liquid into a natural polymer aqueous solution, uniformly mixing to obtain a mixed solution, performing ultrasonic treatment on the mixed solution for 30-90 minutes, pouring the mixed solution into a glass dish with a smooth interior, and putting the glass dish into a drying oven at 40-80 DEG C for 12-28 hours to obtain the natural ionic liquid preservative film. The prepared natural ionic liquid preservative film not only has good mechanical properties, but also has the functions of bacteriostasis, oxidation resistance and the like.

The invention provides a high-efficiency chicken biological film preservative, and a preparation process and a preservation method thereof. The preservative includes tea polyphenol, sorbitol, vitaminC, lysozyme, carboxymethyl cellulose, a composite lactic acid bacteria fermented concentrated solution, and a compound essential oil mixture. The preparation process comprises the following steps: first preparing an aqueous solution of carboxymethyl cellulose, adding the tea polyphenol, the sorbitol, the vitamin C and the lysozyme to the obtained carboxymethyl cellulose solution, and performing stirring; adding the composite lactic acid bacteria fermented concentrated solution, and performing stirring for uniform blending; and adding the compound essential oil mixture, and performing uniform stirring at a high speed to obtain the biological film preservative. The preservation method is as follows: selecting fresh and healthy chicken, applying the biological film preservative to the prepared chicken, fishing out and draining the chicken after the preservative solution adheres to the chicken surface, performing vacuum sealing and packaging, and storing the chicken in a refrigerator for cold storage. The preservative prepared by the invention can improve the shelf life of chicken, significantly inhibit the increase of TVB-N value and the total number of bacterial colonies, and improvethe commercial value of chicken.

The invention provides a preservation method capable of prolonging the storage time of apples. The preservation method comprises the following steps: S10, sprinkling of salt water; S11, selection of apples; S12, precooling; S13, preservation; and S14, packaging. Directed at the physiological characteristics of apples and problems existing in preservation and storage of apples, salt water is sprinkled onto fresh apples in 10 days before plucking, then the plucked apples are precooled, and finally a preservative prepared from waste residues of scented tea is used for soaking of the apples, so the method produces good preservative effect. The method can effectively prolong the fresh-keeping and storage time of the apples, and maintains the appearance quality and nutritional and edible value of apples in a preservative period.

The invention discloses a coconut waste culture medium for lentinus edodes cultivation. The coconut waste culture medium comprises the following raw materials: coconut water, coconut fiber, coconut shell powder, coconut shells, coconut cedar, swine urine, urea, gypsum, sugar beet pulp and tea leaf dregs. The invention further discloses a preparation method of the coconut waste culture medium for lentinus edodes cultivation. As coconut wastes are taken as main raw materials of the coconut waste culture medium, the cultivation cost is low, the coconut wastes can be reasonably matched with other components in the culture medium, the nutrient components are rich and comprehensive and can be easily absorbed and used by plants, the lentinus edodes is stable and high in yield and high in nutritional value, the contents of crude protein and amino acid in the lentinus edodes are higher than those of common lentinus edodes, very good economic benefits can be made, and the environment pollution can be reduced.

The invention belongs to the field of preparing fruit-vegetable detergents, and particularly relates to a natural fruit-vegetable detergent containing shaddock peel extract, lemon extract and coix seed extract. The natural fruit-vegetable detergent is composed of, by weight, 30-40% of shaddock peel extract, 10-20% of lemon extract, 25-30% of coix seed extract, 3-5% of alcohol, 7-12% of loofah sponge and 10-13% of tea stem. The detergent is pure natural, mild in performance, high in removal rate of pollutants like pesticide residue, wax, heavy metal and dust on the surfaces of fruits and vegetables and free of causing secondary pollution and can play a role in anti-oxidation and preservation.

The invention discloses a formula and preparation method of a nanometer material for fresh keeping of passion fruits, and belongs to the technical field of fresh keeping of fruits and vegetables. Every 100kg of the nanometer material consists of the following raw materials: 0.5-2kg of pectin, 0.02-0.06 kg of nanometer titanium dioxide, 0.01-0.03 kg of nanometer silver powder, and the balance of nanometer carbon dioxide sparkling water. The preparation method of the nanometer material comprises the following steps: S1, performing pretreatment; S2, performing pectin extraction: performing pectinextraction on standby peel powder to obtain passion fruit pectin; and S3, preparing the nanometer material: adding nanometer titanium dioxide and the nanometer silver powder into the passion fruit pectin, performing nanometer airflow crushing and grinding treatment to obtain a nanometer pectin composite material, and dissolving the nanometer pectin composite material into the nanometer carbon dioxide sparkling water during fresh keeping of the passion fruits to obtain the nanometer material which has a good fresh keeping effect; The shelf life of the passion fruits can be prolonged, and the quality, the color and the appearance of the passion fruits are improved.

The shoe and foot deodorant consists of natural matters, including rose oil, wood oil, cassia leaf oil, labdanum essence, sandal wood oil, etc. and edible alcohol. It is suitable for sterilizing and deodorizing human feet, and may be used also for sanitary ware, etc. The present invention features composition of natural matters, no environmental pollution, no harm to human body, high safety, excellent bad smell eliminating effect, etc.

The invention discloses a preparation method of carboxymethyl chitosan film. The method is conducted according to the following steps that 1, carboxymethyl chitosan is taken, and is dissolved in waterto form a 0.1-5wt% carboxymethyl chitosan solution, then appropriate amounts of plasticizer and surfactant are added to make the concentrations of the plasticizer and the surfactant equal to 1-10wt%and 0.1-1wt% respectively, and intense stirring is conducted for 0.5-2 h to obtain a casting solution; 2, an appropriate amount of the casting solution is poured in a film-forming container, at 25-50DEG C, vacuum decompression defoaming is conducted, and then in an oven, drying is conducted to form film; 3, in the film-forming container containing the dry film, excessive solidifying liquid is added for a solidifying bath for a certain time, so that wet carboxymethyl chitosan film is obtained, wherein the solidifying liquid is ethyl alcohol or methyl alcohol or acetone, and the purity of the solidifying liquid is larger than 90%; 4, the obtained wet film is dried to obtain the carboxymethyl chitosan film. The preparation method of the carboxymethyl chitosan film is simple, the raw materials are environmentally friendly, the thickness of the film is controllable, and the prepared carboxymethyl chitosan film is wide in application, and can be applied to the aspects of energy, fresh keeping, medicines and the like.

The invention discloses a preparation method of fresh-keeping grape avocado puree. The main raw materials include concentrated grape juice, and peeled and pitted avocado. The preparation method includes: (1) selecting grapes, and conducting juicing, concentration and filtering for standby use; (2) selecting avocados, conducting soaking, cleaning, quick feeezing, peeling and pitting, and performingstirring into puree; (3) mixing the concentrated grape juice with the avocado puree; (4) adding a sweetening agent or sour agent into the puree for flavoring; and (5) conducting ultraviolet sterilization, and then performing vacuum packaging and refrigeration. By means of quick feeezing, adding of an antioxidant, and sterilized sealed packaging freezing storage, under the circumstance of maintaining the nutritional conditions and taste of grape avocado puree, the grape avocado puree added with concentrated grape juice hs prolonged shelf life, and people can enjoy the convenience of ready-to-eat avocado.

The invention relates to corn straw pyroligneous acid. The corn straw pyroligneous acid is prepared by the following method: (1) taking corn straw as a raw material, cutting the corn straw into smallblocks 2-3cm in length, burning the straw at 500-700 DEG C by using a charring furnace, and collecting distillate at the temperature range to obtain crude pyroligneous acid; and (2) performing secondary reduced pressure distillation, and collecting distillate at 98-103 DEG C to obtain refined pyroligneous acid. The invention also relates to application of the corn straw pyroligneous acid in bacteriostasis and a fruit preservative containing the corn straw pyroligneous acid. The corn straw pyroligneous acid provided by the invention has varying degrees of inhibiting effects on four types of bacteria including shigella, salmonella, listeria monocytogenes and staphylococcus aureus, and three types of molds including penicillium, trichoderma virens and trichoderma reesei, and the bacteriostatic effects on the molds are better than the bacteriostatic effects on the bacteria. The corn straw pyroligneous acid has certain preservation effects and can be used as a fruit preservative.

The invention discloses a broccoli fresh keeping method suitable for logistics transportation. The broccoli fresh keeping method comprises the following steps of loading broccoli after sorting treatment in a closed container, displacing gas in the closed container into O2 / CO2 fresh keeping mixed gas in a certain volume proportion, wherein according to different logistics transportation temperatures, the O2 / CO2 gas volume proportions charged in the fresh keeping mixed gas are different, the volume percentage of O2 in the fresh keeping mixed gas is 55%-95%, and the remaining gas in the fresh keeping mixed gas is CO2; and sealing the container after gas charging for fresh keeping, and besides, performing logistics transportation, wherein the logistics transportation temperature is 0-25 DEG C.According to the broccoli fresh keeping method disclosed by the invention, storage and fresh keeping can be performed on broccoli, the broccoli fresh keeping method can be rapidly applied to a logistics transportation system, and the effect of keeping the broccoli fresh during transportation can be achieved.

The invention discloses a fresh keeping agent for portulacaoleraceaL., as well as a preparation method and application of the fresh keeping agent, and belongs to the technical field of fresh keeping of meat. The fresh keeping agent is an aqueous preparation, contains 0.5%-5% of a portulacaoleraceaL. extract, and the balance of addition agents. The phenolic compound is simple to extract, and has good antioxidant activity. The fresh keeping agent is a natural plant source fresh keeping agent, is free from chemical synthesis components, safe and environmental-friendly, has the efficacy of being preservative and fresh-keeping, and can effectively delay the rotting and deteriorating speed of chilled meat. The fresh keeping agent is applied by a soaking method, a sprinkling method and a spreading method, a medical film is formed on the surface of chilled meat treated with the fresh keeping agent, and the fresh keeping agent is free from toxin and can be eaten. The storage time of the chilledmeat preserved by the method can be effectively prolonged.

The invention discloses an antibacterial deodorizing agent for a refrigerator and a preparation method thereof and relates to the technical field of the deodorizing agents. The antibacterial deodorizing agent is prepared from the following raw materials in parts by weight: 24-26 parts of herba lythri salicariae extract, 20-22 parts of honeysuckle flower extract, 13-16 parts of eucalyptus leaves oil, 4-6 parts of lauramidopropyl betaine, 4-6 parts of modified shell powder, 1-2 parts of potassium sorbate, 1-2 parts of humectant, 0.2-0.5 part of preservative, 45-50 parts of porous-type carrier and deionized water. The preparation method comprises the steps of preparing solvent components and the like. The antibacterial deodorizing agent disclosed by the invention is environment-friendly and safe, has no irritation, is fresh in odor, can realize lasting bacteriostasis and has a certain cleaning action.

The invention discloses an antidote potion as well as a preparation method and application thereof, and belongs to the technical field of the antidote potion. The antidote potion comprises main materials and auxiliaries, wherein the main materials comprise the following components in percentage by weight: 70-85% of sodium bicarbonate, 5-20% of sodium thiosulfate and 3-6% of boric acid; the auxiliaries comprise the following components in percentage by weight: 0.5-1.5% of amino acetic acid, 0.5-1.5% of pralidoxime chloride, 1-3.5% of sodium perborate and 1-1.5% of sodium formate. The antidote potion prepared by the preparation method disclosed by the invention is applied and processed, so that more than 99% of pesticide residues are removed from fruits and vegetables, the special flavor, the exterior appearance and the nutrient components of the fruits and the vegetables are not influenced, and the antidote potion has the function of keeping fresh. The antidote potion is strong in soil removability, is clean, removes bacteria, restrains microorganisms from growing, and does not generate secondary pollution; besides, the traditional Chinese medicine dregs can be directly added to a livestock food after being processed, so that the immunity is improved. The antidote potion is rich in nutrient components, such as amino acids, protein, enzyme, and vitamins.

Disclosed is a method for manufacturing smoked pig's feet. The method comprises: removing hair from surfaces of the pig's feet, washing the obtained pig's feet with clean water, and soaking the washed pig's feet in clean water; adding ginger juice, pepper fruits, star anise, Chinese prickly ash, cinnamon, bay leaves, citronella grass, dahurian angelica roots, hawthorn fruits, kaempferia galanga roots, clove, villous amomum fruits, tsaoko fruits, cassia, and refined salt into water; boiling the obtained mixture in a stockpot; adding soybeans and the pig's feet; performing decoction with soft fire; taking the obtained pig's feet out and draining the soup off; uniformly applying a layer of a mixture of honey and camellia oil on the surfaces of the pig's feet, and performing natural air-drying; and fully laying the air-dried pig's feet on a net for smoking to obtain the smoked pig's feet. The method is simple in process, and the manufactured pig's feet are rich in protein. A combination of multiple traditional Chinese medicines and seasonings are selected for stewing pig's feet, and soybeans are added to provide the pig's feet with rich nutrition and a medicated diet effect. The smoked pig's feet are special in taste, are light date red, and have elasticity and toughness. The applied honey has a function of fresh preservation, and can prolong the shelf life of the pig's feet during natural storage.

The invention provides a preparation method of ceramic powder for food preservation. The preparation method includes the steps that [1] natural zeolite is crushed, the crushed natural zeolite is subjected to heat treatment at a certain temperature for 6 hours, and then, the heat-treated natural zeolite is added into an aqueous solution to prepare a zeolite aqueous solution; [2] shellfishes are calcined at 350 DEG C, 750 DEG C and 840 DEG C, respectively, so as to obtain shellfish powder; and [3] the calcined shellfish powder is added into the zeolite aqueous solution, mixing is performed, heating is performed while the water is heated at the temperature of 90-100 DEG C, finally, a certain temperature is maintained until the water content of the powder is 5%, and finally the ceramic powder is obtained. The fresh-keeping effect on fresh and vegetables and fruits can be achieved, and the product prepared by the method can adsorb and remove heavy metals and organic matters; meanwhile, mineral components which are useful for the human body are dissolved in water to obtain positive ions through decomposing, safe and cost-effective fresh-keeping and antibacterial effects can be achieved, and the effective fresh-keeping effect lasts for a long time.

The invention discloses an acne-removing and whitening preparation as well as a preparation method and application thereof. Comprising the following raw materials in parts by weight: 4-6 parts of clove, 3-10 parts of leech, 12-18 parts of radix salviae miltiorrhizae, 10-15 parts of bletilla striata, 2-6 parts of white poria, 6-8 parts of carboxymethyl chitosan, 1-3 parts of a plumeria rubra extract, 1-5 parts of a bambusa vulgaris extract, 1-1.5 parts of octadecanedioic acid, 2-3 parts of sodium ascorbyl phosphate, 10-15 parts of papain, 3-4 parts of forsythin and 10-12 parts of grape seed oil. The acne-removing and whitening preparation is prepared through reasonable use and matching of various components and a special process, the synergistic effect is outstanding, melanin formation can be efficiently inhibited, the whitening effect is achieved, and meanwhile the acne-removing and whitening preparation has various outstanding effects of moistening skin, sterilizing, diminishing inflammation and the like.

The invention discloses an oyster mushroom fresh-keeping method suitable for logistics transportation. The oyster mushroom fresh-keeping method includes the following steps that sorted oyster mushroom is placed into a closed container, and gas in the closed container is replaced with a certain volume ratio of O2 / CO2 fresh-keeping mixed gas, wherein according to different transportation temperature, the volume ratio of the O2 / CO2 gas charged into the fresh-keeping mixed gas is different, O2 accounts for 65%-100% of the volume of the mixed gas, and the balance is CO2; the container charged with the mixed gas is sealed for preservation, at the same time, logistics transportation can be conducted, and the temperature of the logistics transportation is 0-25 DEG C. The oyster mushroom fresh-keeping method can not only be used for storing and preserving the oyster mushroom, but also be quickly applied to a logistics transportation system to achieve the effect of preserving the oyster mushroom in transportation.

The invention relates to a pesticide dissolution agent and particularly relates to a stem-leaf vegetable pesticide residue removal agent. The removal agent is prepared by the following steps: mixing 0.02-0.025 part of stearic acid, 1.5-1.8 parts of calcium citrate, 1-2 parts of dipotassium glycyrrhizinate, 2-2.5 parts of saccharifying enzyme, 0.01-0.02 part of sodium carboxymethylcellulose, 10-12 parts of konjac powder, 10-15 parts of ethanol, 10-15 parts of white vinegar and 100-120 parts of water; introducing the mixture into a homogenization emulsifying machine; and stirring for 8-10 minutes under the shear force of 1,800-2,000rpm to obtain a finished product. The stem-leaf vegetable pesticide residue removal agent provided by the invention is safe and nontoxic; the preparation method is simple, and the cost of the adopted raw materials is relatively low; and the removal agent is convenient to use and can quickly dissolve out the pesticide residue on the vegetable surface and also has a certain fresh-keeping effect.

The invention relates to active freeze-dried powder capable of controlling diseases of loquats after picking as well as a preparation method and application of the active freeze-dried powder, and belongs to the technical field of biocontrol of fruits after picking. The freeze-dried powder comprises Metschnikowia pulcherrima E1, lactose, sodium glutamate, sorbitol and inulin. NYDB is inoculated with activated Metschnikowia pulcherrima E1 for enrichment culture, then, a culture solution is centrifuged to collect bacterial sludge, the bacterial sludge is suspended again by a protective agent solution to produce a bacterial suspension, and vacuum freeze-drying is performed after packaging to obtain freeze-dried powder. During use, sterile water is used for suspension, the yeast concentration is adjusted to 1*10<8> cells / mL, loquats are soaked in the bacterial liquid for 5 min and then taken out or the bacterial liquid is directly and uniformly sprayed on surfaces of loquat fruits and airing is performed. Active freeze-dried powder treatment can significantly reduce incidence and grey speck disease of loquat fruits and diameter of specks, significantly reduce the rotting index of loquatfruits, inhibit increase of fruit weight loss ratio and peel cell membrane permeability, and delay reduction of content of soluble solids, titratable acid, soluble protein and Vc of loquat fruits.

The invention belongs to the technical field of vegetable sterilization, and discloses a specific biological sterilization preparation DY-6 for bean sprout anthracnose. The biological sterilization preparation DY-6 is prepared from carboxymethyl chitosan, deacetylated chitosan and sodium benzoate, wherein the mass ratio of carboxymethyl chitosan to chitosan to sodium benzoate is (1 to 5) to (5 to12) to (15 to 24). The biological sterilization preparation can significantly inhibit mycelial growth and spore germination of the bean sprout anthracnose, is suitable for controlling the bean sproutanthracnose in the bean sprout production, and has the advantages that the safety is high and no pesticide residues is generated compared with sterilizing agents such as carbendazim and chlorothalonilcommonly used in the market, and the food safety and good quality of bean sprouts are ensured.

The invention provides a Chrysanthemum health-care steamed bread, prepared by using Chrysanthemum, active dry yeast, and flour. The Chrysanthemum health-care steamed bread is a kind of vegetable food containing all natural nutritional values. People who eat the Chrysanthemum health-care steamed bread can get the nutritional ingredients of vegetables, so that the dietary nutrition is abundant and meets the requirement of building up body. Especially the anti-oxidant components in the Chrysanthemum have good health-care effect to human body, and simultaneously have fresh-keeping effect to the steamed bread, so that the shelf-life of the steamed bread can be effectively prolonged.

The invention discloses a manufacturing process for a carnation cut flower freshness-keeping reagent of a ginkgo extracted liquid. The manufacturing process comprises the following steps: preparing aginkgo extracted liquid, preparing a ginkgo ethanol extraction liquid, putting the ginkgo ethanol extraction liquid into a vase, wherein the total vase solution is 300mL, preparing a solution with a ginkgo ethanol extraction liquid concentration of 5.0mL / L by mixing the ginkgo ethanol extracted liquid and water, wherein 1L of the solution contains 5.0mL of the ginkgo ethanol extraction liquid, andplacing 3% of sucrose into the vase. According to the invention, the vase solution with the ginkgo ethanol extraction liquid concentration of 5.0mL / L can effectively delay aging of carnation cut flowers, prolongs the vase flower life, and has best freshness keeping effects; the vase solution with the ethanol extraction liquid concentration of 5.0mL / L has relatively smooth and uniform changes of TDS, conductivity and salinity in determination of various physiological indexes; carnations treated by the vase solution with the ethanol extraction liquid concentration of 5.0mL / L have relatively stable POD activity, and the vase solution has best freshness keeping effects; and the reagent has the characteristics of having a low price, a less content of chemical components and no pollution to environments, and being harmless to human bodies, non-toxic, and environmentally friendly.