90results about How to "Curb corruption" patented technology

The invention belongs to the technical field of fresh-keeping, and provides a flower spray fresh-keeping agent which is low in cost, and excellent in effects, and is convenient to use. One kilogram of the flower spray fresh-keeping agent comprises 1 to 20g of polyglutamic acid or a salt of polyglutamic acid, 1 to 10g of glycerinum, 0.15 to 2g of alum, 0.5 to 10g of sucrose, 0.1 to 10g of aminoethoxyvinylglycine, and 1 to 20g of sorbitol. Water-retaining property of polyglutamic acid or the salt of polyglutamic acid in the flower spray fresh-keeping agent is extremely high; intelligent moisture retention in environment with different temperature and humidity can be realized; the flower spray fresh-keeping agent possesses no toxicity or harm, and is high in biocompatibility; flowers processed using the flower spray fresh-keeping agent are long in self life, fading is slow, freshness of flower appearance and smell can be maintained for a long term, economic loss caused in fresh flower transportation and storage processes is reduced greatly, and fresh flower ornamental quality is improved.

The invention discloses a novel water-based rust inhibitor and a preparation method and a use method thereof, belonging to the technical field of metal material corrosion prevention. The rust inhibitor can substitute for antirust oil and grease to prevent rust in the inter-process of metal processing and store and prevent rust of finished products, and also can be used as antirust additive of metal working fluid such as metal cutting fluid, grinding fluid, washing agent and the like, so as to reduce the antirust cost in metal processing and storage and conveying processes. The rust inhibitor is obtained by adopting the following technical scheme: combining 5-15wt% of organic zinc chelate, 5-10wt% of amide-type surfactant and 1-5wt% of water-soluble antirust additive.

The invention relates to an application of a compound leavening agent in a pork fermented sausage, discloses Leuconostoc mesenteroides with the collection number of CGMCC (China General Microbiological Culture Collection Center) 11479 and further discloses a compound leavening bacterium containing the strain. Pork is taken as a main raw material, and through inoculation of the leavening bacterium comprising staphylococcus xylosus CGMCC3474, Leuconostoc mesenteroides CGMCC11479, lactobacillus plantarum CGMCC11480 and Debaryomyces hansenii CGMCC3473, the edible safety, the trophism and the sensory quality of the pork fermented sausage are improved. Further, the pH of the fermented sausage added with the compound leavening agent is remarkably lower than that of the traditional fermented sausage, growth and propagation of harmful bacteria are inhibited effectively, and the shelf life of the pork fermented sausage can be prolonged to a certain extent.

The invention discloses a constant-temperature double-layer natural essential oil bacteriostatic agent prepared from the following components: a natural essential oil, beta-cyclodextrin, urea, formaldehyde, melamine, Span-80, Twain-80, n-tetradecane, polyvinyl alcohol, a sodium chloride solution and deionized water. The invention also provides a preparation method of the bacteriostatic agent. The preparation method comprises the steps: by adopting in situ polymerization, the surface of the low-temperature organic phase-change material n-tetradecane is wrapped with a urea formaldehyde resin obtained by carrying out a condensation polymerization reaction of urea and formaldehyde, and thus an inner-layer modified urea formaldehyde resin low-temperature organic phase-change microcapsule is obtained; then the natural essential oil is adsorbed on the wall of the inner-layer modified urea formaldehyde resin low-temperature organic phase-change microcapsule, an outer layer is wrapped with beta-cyclodextrin as raw material, and thus the constant-temperature double-layer natural essential oil bacteriostatic agent is obtained. The constant-temperature double-layer natural essential oil bacteriostatic agent overcomes application limitations of the natural essential oil and the low-temperature organic phase-change material, improves the utilization rate of the natural essential oil, also has the microcapsule characteristic of slow release, and expands the application fields of the natural essential oil and the low-temperature organic phase-change material.

The invention discloses an antibiosis plastic bag and a manufacturing method thereof. The ingredients comprises as follow: polyethylene plastic is added with antibacterial agent; in the manufacturing techniques, firstly, the antibacterial agent and the proper polyethylene plastic particles are mixed evenly for being squeezed out to produce particles, thus getting antibacterial female matrices with high concentration; then the antibacterial female matrices with high concentration is mixed with the rest antibacterial agent and the proper polyethylene plastic particles, and through squeezing and blown-film, the plastic bag with the antibacterial function is prepared through the bag manufacturing procedures. The antibiosis included in the plastic bag produced by the invention can resist the garbage from corruption, and the virus from breeding, can be produced simply, is applicable to the manufacture of garbage bag, can restrain the garbage from corruption, mildewing and producing peculiar smell, thus improving the environmental quality.

The invention discloses a color fixing and freshness keeping agent for bamboo shoots and a color fixing and freshness keeping method for the bamboo shoots. The color fixing and freshness keeping agent is prepared from ascorbic acid or iso-ascorbyl sodium, ethylenediamine tetraacetic acid disodium, L-cysteine or L-cysteine hydrochloride, sodium phytate, epsilon-polylysine or epsilon-polylysine hydrochloride and sodium citrate. The color fixing and freshness keeping method includes: preparing raw material bamboo shoots, soaking for desulfurization and preservation, adding color fixing and freshness keeping liquor, filling, sterilizing and the like. Due to fact that a stable chlorine dioxide solution with rotting prevention and color fixing characteristics is combined with the safe and effective color fixing and freshness keeping agent and key process control is used, browning and rotting of the bamboo shoots are inhibited, standard exceeding of chlorine dioxide is prevented, and safety of the bamboo shoots is improved.

The invention discloses a snail control insecticide of compound niclosamide ethanolamine salt suspending agent which comprises the constituents (by weight portion) of niclosamide ethanolamine salt 1-50 parts, methaldehyde 0.01-5 parts, dispersing agent 1-20 parts, wetting agent 0.5-20 parts, and thickening agent 0.05-10 parts, and balancing water. The invention also discloses the process for preparing the suspending agent.

The invention relates to the field of food processing, in particular to a method for preparing smoking fluid through carya illinoinensis shells. The method comprises the following steps of performingdry distillation and carbonization on carya illinoinensis shells under the condition of 250-290 DEG C, and performing condensation and carbonization on produced flue gas so as to obtain flue gas condensate; performing mixed adsorption on the flue gas condensate and activated carbon of which the mass is 3-10% of that of the flue gas condensate, and performing solid-liquid separation; and finally performing distillation on filtrate obtained through the solid-liquid separation under the condition of 100-120 DEG C so as to obtain condensate namely the smoking fluid. The smoking fluid prepared by the method disclosed by the invention is claret red and has rich natural smoking fragrance and specific fat fragrance of carya illinoensis, the content of total phenol is not less than 160.5mg/mL, thecontent of guajacolum is not less than 8.0mg/mL, the content of carboxyl compounds is 145-155mg/mL, and the smoking fluid does not contain benzo (alpha) pyrene.

The invention discloses a foodstuff fresh-keeping agent, which is prepared from the raw materials of (by weight ratio) Pyrrolidine Carboxylic Acid Na 60-80%, beeswax 5-15%, edible starch 15-30%, trace quantity of sucrose ester and edible conservative. The agent can be applied to vegetable, fruits, fresh flowers, seafood product and meat products.

The embodiment of the invention discloses a probiotic enzymatic composition capable of regulating intestinal tract. The composition is prepared by mixing the following raw materials in percentage by weight: 65 to 75 percent of dietary fiber, 10 to 15 percent of comprehensive vegetable and fruit enzymatic powder, 10 to 15 percent of soybean protein powder, 2.5 to 4.5 percent of probiotic bacteria,1 to 2 percent of plant protease, 0.3 to 0.8 percent of soybean phospholipid, 0.5 to 0.8 percent of an acidifier and 0.08 to 0.15 percent of a sweetener. The probiotic enzymatic composition provided by the invention has a remarkable curative effect in regulating intestinal problems, can effectively prevent dyspepsia and improve constipation, and has the functions of protecting intestinal mucosa and enhancing immunity, thereby fundamentally solving intestinal problems. The composition provided by the invention is natural, free from side effects, and safe and effective in use, and has a broad market application prospect.

The invention belongs to the field of food processing, and relates to freshwater fish leisure fish tofu and a preparation method thereof. The freshwater fish leisure fish tofu includes the following components by weight: 1-5 parts of de-fishy freshwater fish surimi, 0.5-1.5 parts of soy isolate protein, 4-6 parts of ice water, 0.4-0.6 part of starch, 0.3-0.5 part of egg white, 0.32-0.38 part of vegetable oil, 0.11-0.15 part of white granulated sugar, and 0.08-0.12 part of table salt; the ice water temperature is 1-5 DEG C. The sterilization temperature can be reduced from the traditional of 121 DEG C for 20 minutes to 114 DED C for 18-25 minutes by adding the two preservatives nisin and potassium sorbate and curdlan, the product can achieve the requirements of commercial sterility throughhigh-temperature sterilization, and the purpose of maintaining special flavor and taste of the product can also be reached.

The invention relates to the field of Internet, in particular to a supplier management platform, comprising an information service module, a supplier management module and a purchase transaction module. The information service module is used to publish purchase information, negotiate price, track order delivery, evaluate supplier performance and analyze purchase strategy. The supplier management module is used to implement the whole life cycle management of supplier access, approval process, qualification document, supplier classification management, grade management, area management, industrymanagement, supplier nature, supplier file, change application, qualification expiration, supplier review template, compliance rules, review, and review statistics; purchase transaction module is used to perform purchase demand fulfillment, purchase execution, purchase contract, invoice and payment management; Reflect supplier's supply performance through evaluation. The invention realizes information sharing, expands suppliers, shortens procurement time, makes transactions transparent, refines management, collectivizes management and control, and improves suppliers.

The invention discloses an antistaling agent for soup food and an application method thereof and relates to the field of technical research on agricultural products. The antistaling agent is formed by compounding extract of dark plum fruit, nisin and lysozyme according to a certain ratio. The antistaling agent consists of protein substances derived from biological sources and medicinal and edibleplant extract, does not comprise a chemosynthetic preservative ingredient and belongs to a natural and safe antistaling agent. Meanwhile, three ingredients are compounded, so that the antistaling agent has a wide antibacterial spectrum, gram-positive bacterium, gram-negative bacteria, yeast, mould and the like in soup can be effectively inhibited or killed, the shelf life of a product is prolonged, and the spoilage of the product is inhibited. Due to the adoption of the antistaling agent, the shelf life of the soup food under the refrigeration condition can be prolonged by about 4 days.

The invention relates to a method for processing and preserving a salted sausage casing, which comprises the steps of cleaning, peeling, scraping, flushing, filling water to inspect, salting and storing. The method is characterized in that the sausage casing is placed in an airtight container in storage, and mixed gas is filled into the container and formed by mixing 20-30% of carbon dioxide, 10-30% of nitrogen and 40-70% of oxygen by concentration. Bacterium pseudomonas putida, achromobacter, proteus and the like which arouse putrefaction of the sausage casing are subjected to obvious inhibition in 20-30% of carbon dioxide, simultaneously excessive carbon dioxide is prevented from promoting growth of Clostridium botulinum, lactobacillus and other anaerobes, and the nitrogen and the oxygen of corresponding concentration are matched to enable the salt sausage casing to be located in the reasonable environment and inhibit deterioration and decomposition, thereby achieving storage, retaining freshness and prolonging the preserving time. The longest preserving period is up to 17 months, the sausage casing is not oxidized, free of heat and redness within the preserving period, and the bacterium content meets the standard.

The invention provides a reparation method of a tara gum edible membrane with hydrophobic performance and relates to a preparation method of an edible membrane material. According to the preparation method, the technical problem of poor hydrophobicity of an existing edible membrane is solved. The preparation method comprises the following steps: (1) heating to dissolve tara gum; (2) adding a mixed liquid of glycerol and sorbitol into a tara gum solution, uniformly stirring, adding oleic acid, and homogenizing to obtain film forming liquid; and (3) after removing foams, carrying out curtain coating to form the tara gum edible membrane with the hydrophobic performance, wherein the moisture content of the tara gum edible membrane is 8.76%-2.31%, the contact angle is 76.75-107.28 degrees, the water vapor permeability is 0.694-0.526*10<-10>gs<-1>m<-1>Pa<-1>, and the ultraviolet light transmittance at 280nm is 24.7%-0.448%. The tara gum edible membrane can be applied to the field of food packaging.

The invention discloses a preparation method of the plastic packaging bag. The plastic packaging bag is prepared from the following components in parts by weight: 85-100 parts of linear low-density polyethylene particles, 25-30 parts of ethylene-vinyl acetate resin particles, 15-16 parts of calcium carbonate powder, 12-15 parts of bamboo fibers, 8-10 parts of composite antibacterial agent, 8-10 parts of phthalic acid ester and 1-1.5 parts of nanometer Au36(SCH3)24 clusters. The preparation method comprises the following steps: (1) raw material drying; (2) melting; (3) modification; (4) film blowing; (5) bag preparation; (6) edge sealing; and (7) stamping. According to the preparation method, linear low-density polyethylene and ethylene-vinyl acetate resin are adopted as base materials, andthe composite antibacterial agent is added, so that the plastic packaging bag has good bacterium inhibiting performance; the bamboo fibers and the calcium carbonate powder are added in a formula provided by the invention, so that the tensile strength and toughness of the plastic packaging bag are improved; and the preparation method disclosed by the invention is simple, good in practicability andgood in antibacterial effect.

The invention discloses plant-derived biological fresh-keeping alive-keeping liquid applied to aquatic products and a preparation method of the plant-derived biological fresh-keeping alive-keeping liquid. The technical scheme adopted by the invention lies in that the plant-derived biological fresh-keeping alive-keeping liquid consists of the following components in volume ratio concentration: 0.04-0.08% of membrane materials, 0.1-0.5% of an anaesthetic, 0.015% of a preservative, 0.4-1.0% of an oxygen deficit resistant agent, 0.2-0.8% of a bacteriostatic agent, 0.025% of active ferment and the balance of water. According to the plant-derived biological fresh-keeping alive-keeping liquid applied to aquatic products disclosed by the invention, active components of raw materials of the fresh-keeping alive-keeping liquid applied to aquatic products are all extracted from Chinese herbal medicines through a supercritical extraction technique, the Chinese herbal medicines having various special efficacy are screened, and effective components and plant essential oil in the Chinese herbal medicines are extracted. The invention further aims to provide the preparation method of the plant-derived biological fresh-keeping alive-keeping liquid applied to aquatic products.

The invention discloses a method for prolonging the shelf life and increasing the adhesion degree of steamed stuffed bun stuffing, and belongs to the field of food processing. The method mainly comprises the following steps: I, mixing chenopodium quinoa willd protein with a water-soluble chitosan solution, and performing homogenizing to obtain a chenopodium quinoa willd protein/water-soluble chitosan composite nano system; II, adding eugenol into the composite nano system prepared in the step I, and performing homogenization and ultrasonic treatment to obtain chenopodium quinoa willd protein-water-soluble chitosan stabilized eugenol Pickering emulsion; III, adding the Pickering emulsion prepared in the step II into steamed stuffed bun stuffing, and performing thorough and uniform mixing; and IV, adding xanthan gum and hydroxypropyl phosphate distarch into the steamed stuffed bun stuffing prepared in the step III, and performing thorough and uniform mixing to obtain the steamed stuffedbun stuffing of which the shelf life is prolonged and of which the adhesion degree is improved. By adopting the method disclosed by the invention, the shelf life of the stuffing can be effectively prolonged, the adhesion degree of the stuffing can be improved, the water-retaining property of the stuffing can also be improved, and the flavor and the mouth feel of the stuffing are not influenced.

Disclosed is a protective bag that is formed by depositing a light-reflective material and a photocatalyst material on the outer surface of an air-permeable bag. It is preferable that: indentations are formed on the outer surface of the air-permeable bag, and the light reflective material is a coloured fibre and contains first light-reflective particles having a volume average particle size of 100[mu]m-200[mu]m and second light-reflective particles having a volume average particle size of 1[mu]m-5[mu]m.

The invention provides a low-temperature preservation method of modified atmosphere packaging type peanut kernel. The method is characterized by comprising the following steps: putting peanut kernels into a packaging bag, filling the packaging bag with mixture gas without oxygen, sealing the packaging bag, and putting the packaging bag in an environment for preservation at 20-25 DEG C. The method has the beneficial effects that as carbon dioxide is adopted to inhibit the growth and the propagation of fungi, the fungus activity can be effectively prevented and reduced, the growth stagnation period and the index growth period of the fungi are prolonged, the functions of corrosion prevention and mould prevention are achieved, and the anti-corrosion period of the peanut kernels is prolonged; as nitrogen which is not subjected to chemical reaction with food and is not absorbed by the food is filled, the growth and the reproduction of the fungi are inhibited; as the mixture gas instead of air is used, the peanut kernels are prevented from corrosion and decay because of the oxygen. As part of the carbon dioxide can be absorbed by fat and water in the peanut kernels, and a proper amount of nitrogen is filled, a packaging container is kept swelling.

The invention discloses a drying furnace for household garbage and a drying method. The drying method includes the following steps that firstly, the household garbage is preprocessed so that loose and uniform to-be-processed garbage can be obtained; secondly, the to-be-processed garbage is placed in the drying furnace to be dried, the drying temperature is 100 DEG C to 140 DEG C, the machine speed is 15 r/min to 20 r/min, the drying time is 3 min to 8 min, and the to-be-processed garbage is blown into a suspended state in the drying process; and thirdly, air separation is performed, wherein the dried garbage is subjected to air separation so that small-specific-gravity garbage and large-specific-gravity garbage can be obtained, and the small-specific-gravity garbage and the large-specific-gravity garbage are packaged and subjected to resource utilization. The drying furnace for the household garbage is further included in the invention. By means of the drying furnace for the household garbage and the drying method, firstly, secondary pollution in the processing process can be effectively eliminated; secondly, the processing cost can be greatly reduced, the processing efficiency is improved, and reduction, reclamation and harmlessness of the household garbage are efficiently and fast achieved.

The invention relates to a method for enhancing biological and protein stability of iced white wine, which comprises the following steps: (1) filtering Italian Riesling iced white wine subjected to alcohol fermentation through a 0.45 mu m filter membrane to obtain the filtered Italian Riesling iced white wine; (2) preparing an iced wine solution containing lysozyme and an iced wine solution containing sodium metabisulfite; and (3) sequentially adding the iced wine solution containing lysozyme, iced wine solution containing sodium metabisulfite and a grape seed proanthocyanidin concentrated solution into 1L of filtered Italian Riesling iced white wine, and regulating the pH value to 3.5-4.5 with a saturated potassium bitartrate solution, wherein the lysozyme concentration is 150-250 mg/L, the total SO2 concentration is 150-200 mg/L, and the total polyphenol concentration of the wine is 0.5-0.7 g/L. The method can prevent the iced white wine from the pollution of putrefactive microorganisms in the iced wine storage period without influencing the protein stability of the Italian Riesling iced white wine, and has the characteristics of no pollution, high safety and no residue as compared with antibiotics and chemical preservatives.

The invention discloses waterborne metal cutting fluid with good rust resistance. The waterborne metal cutting fluid is characterized by being prepared from the following raw materials in parts by weight: 15 to 35 parts of naphthene base oil, 3 to 12 parts of composite anti-rust agent, 4 to 8 parts of diethanolamine borate, 2 to 5 parts of thiourea, 12 to 16 parts of triethanolamine oleate, 8 to 14 parts of polyethylene glycol, 1 to 8 parts of aminomethyl propanol, 0.2 to 2 parts of dimethyl silicon oil, 0.3 to 2 parts of methyl benzotriazole, 0.2 to 1 part of methylene dimorpholine and 20 to50 parts of water. The waterborne metal cutting fluid disclosed by the invention is green and environment-friendly, and is good in lubricating performance and excellent in rust resistance.