92 results about "Food resources" patented technology

The invention belongs to the food field, and especially relates to a rice noodle containing Chinese yam, and a preparation method thereof. The rice noodle containing Chinese yam is characterized in that the raw materials of the rice noodle containing Chinese yam comprise 10-40 parts by weight of Chinese yam powder, 5-10 parts by weight of edible starch, 40-80 parts by weight of rice flour, and 5-10 parts by weight of a fruit and vegetable pulp. The preparation method of the rice noodle containing Chinese yam is characterized in that the method comprises the steps of peeling Chinese yam, protecting the color, drying, crushing to obtain the Chinese yam powder, immersing rice, milling to obtain the rice flour, adding the Chinese yam powder, the edible starch and the fruit and vegetable pulp, adding water, stirring, carrying out self-maturating extrusion, ageing, cutting, molding, drying, and packaging to obtain the rice noodle containing Chinese yam. In the invention, the food resource is widened, and the food has a shift in the nutrition level direction from an original simple meal energy providing effect.

The invention relates to a fish bone pet attractant and a preparation method thereof and belongs to the technical field of food resource comprehensive utilization. Fish bone leftovers are taken as a main ingredient, chicken liver is taken as an auxiliary material, the preparation method provided by the invention is adopted, step-by-step enzymolysis is carried out by virtue of compound protease and flavour protease, glucose and glycine are added, Maillard reaction is carried out, then white granulated sugar is added, mixed culture is inoculated, fermentation is carried out, then pH value is adjusted by virtue of critic acid and hydrochloric acid, and finally edible salt is added to prepare highly acidic semi-solid fish bone pet attractant. Fishbone waste is effectively utilized, economic value of the fishbone waste is increased, and a preparation method is simple, so that cost is greatly reduced, all the nutrients are contained, fishbone fishy smell is reduced, flavour is fresh and fragrant, and palatability and food calling property of a pet are greatly enhanced; high temperature treatment, appropriate pH value and addition of edible salt are adopted, so that the fish bone pet attractant can not decay or go bad in a longer time, and a quality guarantee period is prolonged; and the fish bone pet attractant provided by the invention is suitable for being purchased by vast of low-medium pet lovers and keeping pets by the vast of low-medium pet lovers, and the fish bone pet attractant is cheap and fine.

The invention relates to a processing method for boxing duck blood, which belongs to the comprehensive utilization of food resources and the technical field of food development. Fresh duck blood is taken as a raw material, and is added with an anticoagulant; the boxed duck blood which is characterized by tender texture, uniform and tiny air holes, no great deal of water eduction, high resilience, bright color and better flavor is made after the mixture is filtered, solidified, sterilized and cooled. The processing method has simple process and is convenient for operation, and is a processing process of boxed bean curd with duck blood which is suitable for large-scale industrial production and sale. In addition, the duck blood is a biological resource with high nutritive value, has a plurality of functional ingredients which have health care effects on human body, and has broad market prospect; therefore, the processing method of the invention opens a new approach to utilize the rich duck blood resource in China more effectively.

The invention discloses a method of utilizing cassava dregs to produce alcohol and cultivate edible fungus, which is characterized in that after the cassava starch dreg is dried in the sun or squeezed and baked, mixing with material, steaming, first cooling, saccharifying enzyme, secondary cooling and adding yeast, pit fermentation and distilling in steam cooker is carried out, then firstly the thin alcohol produced is stored in a rectifying column, distilled and cooled for producing end product alcohol; secondly the cassava starch dreg after distillation in steam cooker is cooled, prepared and fermented secondarily to become the nutritious culture medium of edible fungus, then strain of good quality is inoculated into the culture medium to cultivate organic product of edible fungus. The invention is a method of carrying out the intensive processing of the cassava dregs and realizing the multipurpose utilization of one material and making waste profitable as well as developing circular economy, and has the advantages of solving the environmental pollution problem from starch pulp, saving food resources, the low production cost, realizing the circular economy, having many kinds of cultivated edible fungus, not adding any fertilizer and meeting the green food standards, and being especially suitable for the wide range and large scale planting of Agaricus bisporus.

The invention discloses Tujia-flavor hot and sour chicken giblets, and belongs to the technical field of a cooked product. The Tujia-flavor hot and sour chicken giblets adopt the technical scheme that the cooked product with Tujia flavor and hot and sour taste is prepared from internal organs of local chicken. The Tujia-flavor hot and sour chicken giblets have the beneficial effects that the internal organs of the local chicken which are abandoned in the past are collected to prepare delicious foods. Therefore, an abundant food resource is provided; the environmental pollution is reduced; and the possibility of a natural dissemination disease is also reduced. A raw material is more exquisite by cleaning and removing foul smell and fishy smell; specific pickled radishes for Tujia, pickled hot peppers, pickled ginger, a small amount of pepper, illicium verum, myrcia and liquorice are added to the fried ingredients, so that the chicken gizzard has a rustic Tujia flavor and hot and sour taste; and the prepared hot and sour chicken giblets are bright in color, delicious in taste, thick in smell, fragrant and delicious, appetizing and spleen-tonifying, can be eaten after being opened and heated, and is suitable for large-scale production.

The invention provides tujia spicy chicken giblets belonging to the technical field of cooked food products. The adopted technical scheme is as follows: the entrails of a local chicken are prepared into a cooked food product which has tujia taste and spicy taste. The tujia spicy chicken giblets have the beneficial effects that the entrails of the local chicken, which are abandoned in the past, are collected to be prepared into delicious food, so that the abundant food resources are provided, the environment pollution is reduced, and the possibility for spreading disease is further reduced. The raw materials are delicate by means of cleaning, foul smell removing and fishy smell removing; the pepper, the illicium verum, the myrcia and the liquorice special in tujia are added in the process of frying and dosing, so that the chicken giblets are unsophisticated in tujia taste and spicy taste; and the prepared chicken giblets are pungent and spicy, bright in colors and mellow in taste, fragrant and full-bodied in taste, mellow in taste, appetizing and are capable of spleen invigorating. The tujia spicy chicken giblets can be eaten after being heated by being opened, so that the tujia spicy chicken giblets are convenient for large-scale production.

The invention discloses an extraction and dielectrophoresis analytical method for total protein of cattail cauloid, comprising the following steps of: firstly, efficiently extracting protein from the cattail cauloid by screening through many experiments; under a preferred condition, separating the protein components from the secondary metabolite (such as pigments, phenols, quinones and the like) components by a dielectrophoresis method; and performing qualitative analysis by a silver nitrate staining method under a preferred condition, and / or performing qualitative and quantitative analysis on the separated protein by a mass spectrometer. Shown by experimental results, more protein spots are obtained by separation through the dielectrophoresis analytical method, and detected by PDQuest image analysis software, the number of the protein spots is more than 1000, and the spectrum is clear without transverse and longitudinal stripes; and the method has good repeatability and stability, can be used for conveniently identifying the authenticity of the pharmaceutical / food resource plant cattail, and provides a quality control standard and scientific base for in-depth study, scientific planting, culture, development and utilization of cattail.

The invention discloses a multi-band cooperative spectrum sensing optimization method based on an artificial bee colony algorithm. An optimization variable in a multi-band cooperative spectrum sensing optimization problem corresponds to the position of improving food resources in the artificial bee colony algorithm, and the yield rate of each food resource is decided by a fitness function determined by the optimization problem, and number of following bees or leading bees is consistent with that of the solutions; the neighborhood of the food resource corresponding to the leading bees is searched from an initial population generated randomly; if the nectar quality of the searched food resource is better, the position of the new food resource is used to replace that of the former food resource, otherwise the position of the former food resource is not changed; all leading bees return to a dancing area to transmit the information of the nectar quality of the food resource to the following bees after finishing the searching. The method of the invention could fast and effectively search an optimal solution and quicken convergence of the algorithm. The method of the invention has robustness and adaptation, and realizes higher system throughput capacity.

The invention discloses a method for manufacturing rose honey-containing collagen polypeptide tea and belongs to the technical field of food resource development and processing. The method comprises the following steps of: by taking collagen polypeptide, rose leaching solution leached by combining superfine grinding assist and honey, matching pure water, adding a proper amount of flavoring rose essence and pigment, ultrasonically homogenizing, and manufacturing the rose honey-polypeptide tea; leaching the rose juice by adopting the assisted superfine grinding technology; ultrasonically homogenizing the composite drink; and mixing the tea drink and optimizing the sterilization process. The tea drink mainly comprises honey, rose, collagen and other natural components, so that the tea is enriched in vitamins, mineral substances, proteins, amino acids and the like, the content of fat and heat is low, and the effects of maintaining beauty and keeping young can be achieved. The rose honey-containing collagen polypeptide tea is scientific in formula, rich in nutrition and moderate in sweetness and sourness. The preparation method is reasonable in process, easy to operate, short in production cycle and suitable for industrial production.

The present invention is wild natto and its preparation process. The wild nttdo is prepared with wild soybean, semi-wild soybean with high content of protein, oleic acid, linolenic acid, polysaccharide and isoflavone, low fat content and the same gene as cultivated soybean, ZN=40 and meeting the relevant standard of food resource, and cultivated soybean as material, and through inoculation of natto bacteria, thrice fermentation in different temperatures, humidity and time and other steps. It is one kind of health food with natural quality, traditional natto flavor, and health function of preventing and treating blood circulation system diseases.

The invention relates to a novel soilless cultivation method of leeches, and belongs to the technical field of cultivation of aquatic animals. According to the method, top openings of net cages are closed, the net cages are fixed to fresh water holders, a certain distance exists between every two net cages, 100-500 artificially-bred seedlings of which the average weight is 10mg are thrown in each net cage of the base area being 0.5m<2>, after the average weight of the seedlings is greater than 500mg, and the seedlings are transferred into another net cages to continue being cultivated, or 20-200 wild seedlings of which the average weight is 0.5-4g are thrown in each net cage of the base area being 0.5m<2>; main food of the weight being 20 times that of the leeches is thrown in the cultivation process, the food is updated regularly, and the leeches are directly poured out to be harvested after being cultivated for 60-120 days. The average weight of the leeches exceeds 20g, and the size of the leeches reaches the use standard of medical leeches. The method is easy to operate, land is not occupied, food resources include natural planktons besides main snail food, the openings of the net cages are closed to prevent natural enemies and the like, and the method saves cost and is high in economic benefit.

The invention discloses a preparation method of honey and chrysanthemum alcoholic drink and a product prepared by the preparation method, and aims to solve the problems that as the conventional chrysanthemum wine is extracted and prepared by modes of soaking or fermentation and the like, functional ingredients in chrysanthemum are not extracted or utilized effectively, physiological activity of the chrysanthemum are not played well, the conventional chrysanthemum wine is single in variety, chrysanthemum is generally used as an ingredient, and the alcoholic content is generally high. Chrysanthemum morifolium is used as a main raw material, an ultrasonic extraction technology is used, extraction efficiency of the functional ingredients of the chrysanthemum is improved, meanwhile, honey is used as an auxiliary material, and the functional ingredients of the chrysanthemum and the honey are blended with base liquor, so that the honey and chrysanthemum alcoholic drink with a certain healthcare function is prepared. Plant components in the chrysanthemum morifolium are extracted in a targeted manner, the content of chlorogenic acid is taken as a standard, an extraction technology is optimized, so that ingredients in the chrysanthemum morifolium are fully utilized, and the quality of the product is guaranteed. Meanwhile, the honey and chrysanthemum alcoholic drink is short in production period, time is saved, energy is also saved, efficiency is high, and utilization efficiency of the chrysanthemum morifolium which is used as a medicine-food resource is improved effectively.

The invention provides a preparation method for compound chicken powder rich in flavor amino acid with high ratio and small molecular weight and belongs to the technical field of food resource development and processing. According to the preparation method, the compound chicken powder is produced according to the following sequence: carrying out acid hydrolysis on soybean protein isolate; carrying out microwave vacuum freeze-drying to prepare plant protein hydrolysate; blending with pure chicken powder, a compound flavor agent, spices and the like; adding an embedding agent; and carrying out superfine grinding, microwave sterilization, and sealing and packaging to obtain a final product. According to the preparation method, microwave vacuum freeze-drying, superfine grinding and microwave sterilization technologies are adopted in a preparation process so that flavor substances in a compound chicken powder product keep the salty and fresh flavor and the flavescent color and luster to the greatest degree; meanwhile, micro-molecule flavor amino acid added in compound chicken powder and an embedding technology can be used for significantly improving the tolerance to heat, acid and alkali of a product. The compound chicken powder is scientific in formula, abundant in nutrition, and proper in umami. The preparation method is reasonable in procedures, simple to operate, short in production period and suitable for industrial production.

The invention discloses tonic wine with effects of nourishing yin, tonifying yang, tonifying kidneys, boosting immunity and resisting fatigue. The active ingredients of the tonic wine are mainly prepared from the following raw materials: 34 vol% grain liquor, penis cervi, penis otari, bull's penis, penis and testis of a sheep, donkey penis, dog testes and penis, fox testes and penis, the fruit of Chinese wolfberry, cinnamon, turtle shell, rhizoma polygonati, sea-buckthorn, folium mori, longan aril, radix ophiopogonis, liquorice and xylitol. The animal penis and pharmaceutical / food resource material are used, and the tonic wine has the effects of nourishing yin, tonifying yang, tonifying kidneys, boosting immunity and resisting fatigue. The tonic wine is applied to people who need to alleviate physical fatigue, the sub-healthy group, people who need to enhance the immunity, tonify kidneys, nourish yin and tonify yang and is particularly suitable for middle aged and elderly people suffering from kidney deficiency, sexual dysfunction or impotence.

In one example, we discuss the separation of the captured gases as byproducts, for future / other purposes, coming from conventional power generators or factories or from algae biofuel production facility (or any other similar sources). This increases the energy production, saves the environment, conserves the resources, improves the air quality, reduces the global warming, increases water supply, reduces the cost, and improves agriculture and food resources, around the globe. In one example, we discuss the biofuel production, method, and system.

The invention discloses a method for feeding wild catfish and carp living in Yellow River in ecosystem environment. The method comprises the following steps: injecting Yellow River water into common earth, crushing planted fodder grass; adding a composite micro-ecological viable bacteria preparation into the crushed fodder grass; adopting a closed anaerobic fermentation process to prepare a yeast material; scattering the yeast material once every ten days so as to provide nutrient components required by the growth of beneficial alga and plankton unicellular organisms to feed and breed daphnia, algae and float grass, and to feed wild trash fish fries and river prawns; and using Yellow River circulating water and living food to feed the wild catfish and carp. The method uses natural ecological resources to develop natural Yellow River wild fishes for breeding, forms a complete a natural food chain, and maintains natural quality of Yellow River fishes. The method is applied to both coasts of Yellow River valley, utilizes natural resources to develop wild fish ecological feeding in large scale, and provides a novel approach for developing domestic food resources.

The invention relates to a method for sustainable high yielding of wild cordyceps sinensis in alpine regions. Advantaged climate conditions of cordyceps sinensis source areas are utilized; beginning from initial vegetation construction, water and electricity facilities are established, and a protective device is erected, so as to enrich food resources of cordyceps sinensis hosts and reduce natural enemies against the hosts. insect sources and fungus sources are introduced, and wild cultivation of cordyceps sinensis is achieved. A method of opening holes and placing eggs into the holes is adopted for introduction of the insect sources. A method of transplanting fresh excellent cordyceps sinensis is adopted for the introduction of the fungus sources, so that insects and fungi grow in a natural operation mode and undergo injection to form cordyceps sinensis. Cordyceps sinensis is controlled to be dug reasonably and orderly, and sustainable development of cordyceps sinensis is maintained.

The invention discloses a Chinese medical preparation assisting to adjusting blood sugar, relating to the field of traditional Chinese medicines. The medical preparation assisting to adjusting blood sugar is prepared from the following Chinese medical raw materials in percentage by weight: 1g of sealwort, 0.5-1.5g of polygonatum, 0.5-1.5g of salvia miltiorrhiza, 0.5-1.5g of radix astragali and 0.5-1.5g of fruit of glossy privet. Based on experiences for many years, the five Chinese medical herbs are proportionally prepared to effectively assist in adjusting the blood sugar of a patient, not only can the dosage of western medicines be reduced, but also complications caused by the microcirculatory disturbance of the patient can be improved. Proved by more than 30 clinical tests, the dosage of oral antidiabetic drugs in more than 80 percent of cases can be reduced by approximate one third to two thirds without toxic or side effect. The five Chinese medical herbs belong to pharmaceutical / food resources disclosed by the ministry of health, have reasonable prescription and low cost and are suitable for patients suffering from diabetes to use for a long time.

The present invention discloses a method and a system for sampling and yield prediction of grain crops. The method comprises: obtaining data of the cultivated land in the year when the predicted graincrop is produced; obtaining a first remote sensing image of the predicted grain crop in the growing season; performing image preprocessing on the first remote sensing image to obtain a remote sensinginversion parameter; according to the data of the cultivated land, the first remote sensing image and the remote sensing inversion parameter, determining the planting spatial distribution of the predicted grain crop; selecting the predicted sample plot from the planting spatial distribution; determining the per unit yield of the predicted sample plot; according to the per unit yield of the predicted sample plot and the remote sensing inversion parameter, constructing a yield prediction regression model; and according to the regression model and the remote sensing inversion parameter, obtaining the spatial distribution of the per unit yield of the predicted grain crop. According to the technical scheme of the present invention, the remote sensing inversion parameter is taken as an auxiliary parameter, the timeliness of the grain yield survey is improved, the survey cost is reduced, the survey efficiency is improved, the prediction accuracy is improved, and the waste of food resources caused by the survey is reduced.

The invention provides a food safety management system and method. The method comprises the steps of inputting multiple pieces of food information of a target batch of foods to electronic tags arranged on corresponding food boxes; when the input of the food information is finished, establishing a communication connection with a specified terminal through a communication network, and sending inputfinishing information to the specified terminal; and when a detection instruction sent by the specified terminal is received, performing safety detection on the food information stored in the electronic tags of all the food boxes through a preset food safety database, and feeding back a detection result to the specified terminal. Whether the information carried by the foods is correct or not can be detected, so that the food information in the electronic tags is prevented from being tampered or inconsistent with actual information, a food resource is ensured to be safe and reliable, the work of a manager is reduced, the efficiency is improved, and the management cost is reduced.

A space-planting device of space seedling planting is composed of a cavity, a base material cavity, a base material mouth of the cavity upper part, a cavity bottom of the lower part, a planting hole on the cavity, a planting tube and a water-containing plate of the cavity bottom lower part. The land planting efficiency and the planting areas are increased with the device which is suitable for the planting in a wide range of lands, a wide range of indoors, roofs as well as other special environments. The earth surface space, sunlight and temperature resources can be effectively utilized to provide more food resources for people. The urban temperature can also be reduced with the improvement of the urban air. The planting scope of decorative molding plants is expanded and the aesthetic level of ornamental plants is also increased. The method integrated food and ornament can also be implemented for the planting, which can be repeatedly used with a simple structure.

The invention provides a method for recycling alcohol from dried steam of waste yeast to prepare base of liquor, belonging to the technical field of brewing, which comprises surface air cooler condensation, tubular heat exchanger condensation, the absorption of absorption tower, crude process of alcohol, refining of alcohol, and post treatment of alcohol. Beer yeast slurry produces large amount of steam containing alcohol by the drying of a roller dryer, the steam enters a surface air cooler to condense most of water, the uncondensed steam enters a tubular heat exchanger to condense most of alcohol, and the rest uncondensed steam enters an absorption tower to be absorbed by water. After mixing the recycled alcohol-water blend, continuous distillation by a topping still is adopted to remove impurity and improve alcohol concentration, and batch distillation by the hog still is adopted for further refining, thereby acquiring high-quality liquor base used for blending liquor. The method recycles alcohol by three steps, and the recovery rate is up to 100 percent; by using the recycled alcohol to prepare liquor base, food resources are fully used, environmental pollution is reduced and economic benefits of enterprises are increased.

A preparation method of pure natural ligustrum quihoui carr fruit's anthocyanin belongs to the technical field of deep-processing of food resources. The invention relates to a solvent extraction and column chromatography combination technique for purification and preparation of high-purity anthocyanin. The preparation method is characterized by low cost, simple preparation technology, short production cycle, safe and nontoxic reagent, high extraction purity, easy industrial production and the like, and is of great significance for developing high value-added ligustrum quihoui carr fruit products. The prepared ligustrum quihoui carr fruit's anthocyanin with anthocyanin purity being 30-35% is nutritious and safe, is stable, is easy to store, and has a wide application prospect in fields of food, medicine, biochemistry and the like. Through preparation of the anthocyanin product in ligustrum quihoui carr fruit, full utilization of ligustrum quihoui carr fruit is raised, and a ligustrum quihoui carr fruit's anthocyanin purification technology is given attention. Thus, waste ligustrum quihoui carr fruit is changed into valuable things, providing powerful guarantee for realizing economic value of the ligustrum quihoui carr fruit.

The present invention provides a method for manufacturing a nutritional supplement hardly generating a hygroscopic phenomenon, being hardly caked, having excellent handleability, hardly generating a browning phenomenon, capable of being stored and preserved for a long period, having excellent preservability, enhancing commercial value, capable of enhancing deliciousness, nutritional value, and nutritional balance, capable of imparting enriched flavor without sensing a fishy smell and an animal smell, and capable of effectively utilizing bony parts of fish and livestock bones which have been mostly disposed as useful food resources. The method comprises: an extraction solvent generating step of immersing an extraction material containing smoke-dried bony parts of fish and / or live stock bones in hot water, and separating an extraction residue to obtain an extraction solvent; an extraction solvent absorption step of absorbing the extraction solvent in at least one vegetable absorbent material of grains, tuberous roots, bean curd refuse, tea leaves, brans and pericarp; and a drying and powdering step of drying and powdering the vegetable absorbent material absorbing the extraction solvent.

The invention relates to a steam-flaked corn vacuum packaging process, which is to cook corn at certain steam pressure and temperature and perform flaking, air cooling and vacuum packaging in turn. The process does not dry the corn after steam flaking and directly utilizes vacuum equipment for vacuum-pumping packaging only after air-cooling temperature reduction. Therefore, the invention can improve the absorptivity of animals (by approximately 30 percent), maintains the prior moisture (the moisture content is between 17 and 18 percent) and the flavor of products, improves the palatability of animals such as cows, sheep and pigs, increases the food consumption, saves the energy consumption due to drying, avoids environmental pollution, has long product shelf life, reaches the effect of natural fermentation after a period of time (after 4 to 5 hours) through vacuum packaging, realizes the principle of bioprocess technology, is good to the absorptivity, secretory systems and alimentary systems of the animals, can reduce animal diseases, and can save a large number of food resources due to the improvement of the absorptivity by approximately 30 percent.

The invention provides tobacco vinegar and a production method and application thereof. The tobacco vinegar is prepared by fermenting acetic acid with tobaccos or tobacco extracts as main raw materials. The production process includes preparing of tobacco raw materials, alcoholic fermenting and acetic acid fermenting, extracting, ageing and the like. Content (by mass) of total acid (metering acetic acid) of the tobacco vinegar is 1-35%, and content (by mass) of nicotine is 0-2%. The tobacco vinegar is brown yellow or sepia liquid, has merry vinegar flavor, tobacco flavor and fruit flavor, is mainly used as material liquid to be used for tobacco processing and storing, and can be used as chemical industrial raw materials. The production method can make the best of tobacco waste material resources, saves food resources, turns waste into wealth, achieves multiple purposes, and generates good economical benefit, ecological benefit and social benefit.

The invention relates to an agaric and highland barley cake in hot toffee and a preparation method thereof. The cake comprises, 460-500 parts by weight of highland barley flour and low-gluten flour, 150-170 parts by weight of white granulated sugar, 110-130 parts by weight of edible oil, 600-800 parts by weight of eggs, 300-500 parts by weight of milk, 20-40 parts by weight of agaric and 20-40 parts by weight of dried meat floss. The agaric and highland barley cake in hot toffee is based on health functions of agaric and highland barley, and a research on using the highland barley flour as a raw material to produce the highland barley cake is performed. The nutritional value and health care function of the product can be improved significantly while a good taste, flavor, and tissue state are maintained, and highland food resources in China are fully utilized to develop staple foods. The agaric is added into the cake, the agaric is sweet in taste and neutral in nature, good for qi and strengthens the body, dredges the intestines and stomach, has a blood-activating function, and can prevent iron deficiency anemia and the like. The dried meat floss is also added, the baked cake has the effect of being in hot toffee while the nutrition is increased. The agaric and highland barley cake in hot toffee is swift and convenient to eat, healthy and delicious, and has a broad market prospect.

The present invention is one kind of hard candy containing deactivated opium poppy seed extractive. The addition of deactivated opium poppy seed extractive as one new kind of food resource makes the hard candy possess fine structure, special taste, special fragrance and certain medicinal functions of preventing and treating swelling and sore throat, moistening throat, clearing away lung heat, eliminating phlegm, etc.

The invention belongs to the technical field of food package and discloses a method for preparing a SiO2 silver-loaded mould-proof fresh-keeping packaging bag. The method includes: taking silver and SiO2 as core antibacterial materials, and electrostatically adsorbing silver ions to surfaces of SiO2 particles to form dual-effect antibacterial SiO2 silver-loaded particles; mixing the nano antibacterial particles with attapulgite, polyethylene plastic master batch, a coupling agent and the like, and performing film blowing to obtain a nano antibacterial composite film. By addition of the dual-effect antibacterial SiO2 silver-loaded particles to the polyethylene plastic master batch which is a main material, Ag endows the fresh-keeping bags with great effects of inhibition of bacterial and fungal propagation to achieve fresh keeping and preservation functions; by the nano SiO2 particles, O2 and CO2 in the packaging bag can be regulated through silicon oxygen bonds to achieve fresh keeping and water retention effects. Mould prevention and fresh keeping of food is significant to improvement of food safety and reduction of food resource loss. The SiO2 silver-loaded mould-proof fresh-keeping packaging bag has excellent food mould-proof and fresh-keeping effects.