71results about How to "Decrease breathing rate" patented technology

The invention discloses a vegetable and fruit coating preservative. The preservative comprises pullulan, sodium carboxymethylcellulose, sucrose ester, cyclodextrin, natamycin and the balance of water; the preservative is prepared by using natural materials as main materials; compared with the prior art, the preservative has the advantages that: because the adopted raw materials are natural macromolecular polysaccharides, the preservative has good water solubility, is edible and nontoxic, has good film forming property, is a degradable material and does not produce environmental pollution; after the preservative is used, the average weight loss ratio is reduced by about 10 percent, the appearance of vegetables and fruits is improved, and the glossiness of the fruits is improved; propagation of bacteria at the storage period can be effectively inhibited, and the rotting rate of the fruits is reduced by 15 to 30 percent; and the preservative is simple in preparation method and simple andconvenient in use, can be used with a method of low-temperature storage, air-conditioning storage or the like, and has remarkable effect. The preservative has the effects of reducing water loss of the fruits, reducing the respiratory rate of the fruits and keeping the surfaces of the fruits smooth and attractive, and is particularly suitable for storage and fresh keeping of vegetables and fruits such as oranges, apples, strawberries, jujubes, plum tomatoes and the like.

An environmental protection packing film of the invention is prepared by konjac glucomannan, carrageenan, glycerine, sucrose fatty acid ester and water; the tensile strength, elongation at break, flexibility and transparency etc. of the invention are superior to like products; and the invention also has advantages of convenient access of materials and low price. The environment protection packing film is non-toxic and does no harm to health even eaten by mistake, thus giving more safety with packing food. Furthermore, transmittance and selectivity are different to different types of gas molecules, selective separation is provided for gases, and oxygen can pass through the film faster than carbon dioxide. The invention is used for packing fruits and vegetables, the proportion of CO2\O2 in the packing bag is gradually increased, which can effectively inhibit respiration of fruits and vegetables and reduce metabolism and senescence.

The invention belongs to the technical field of picked fresh plant preservation and discloses a preservation method of fresh plants by combination of vacuum pre-cooling and acidic electrolyzed oxidizing water treatment. The preservation method comprises the following steps: (1), screening the fresh plants picked from the field, so that fresh plants which are uniform in size, accordant in ripeness and free of obvious defects are obtained; (2), performing vacuum pre-cooling on the fresh plants selected in the step (1) in a vacuum pre-cooling machine; (3), sprinkling the acidic electrolyzed oxidizing water during the pre-cooling process for 30-150 seconds, turning off the vacuum pump when the final temperature of the pre-cooling is reached, maintaining low-pressure state of the vacuum cavity while sprinkling the acidic electrolyzed oxidizing water again, and stopping sprinkling when the pressure maintaining is over; (4), introducing pre-configured mixed air into the vacuum cavity after the pressure maintaining until the pressure in the vacuum cavity is recovered; and (5), taking the pressure-recovered fresh plants from the pre-cooling machine, carrying out modified atmosphere packaging, and refrigerating the packed fresh plants. The method is suitable to wide varieties of vegetables and simple to operate, and is capable of effectively prolonging shelf lives of the products.

The invention discloses a processing process of high-elasticity high-brittleness beef balls. The processing process mainly comprises the following steps: soaking beef, performing ultrasonic pickling, performing gradient freezing and packaging. The processing process has the beneficial effects that the fresh beef is pretreated by combining soaking, ultrasonic treatment, pickling and gradient freezing technologies and a packaging method, so the requirements of people on beef taste, appearance, flavor, nutritional components, shelf life and the like are met.

The invention belongs to the technical field of plant dormancy regulation control, and discloses a plant dormancy agent for prompting dormancy of trees by regulating before the trees are transplanted and a preparation method of the plant dormancy agent. The preparation method comprises the following steps of: dissolving 0.02-0.1g of calcium chloride into 100ml of water; dissolving 0.01-0.05g of oxaloacetic acid into 100ml of water; dissolving 0.1-0.5g of dimethyl amino succinyl amino acid into 100ml of water; dissolving 0.2-0.5g of choline chloride into 100ml of water; dissolving 0.005-0.03g of abscisic acid into 100ml of water, adding 5ml of polysorbate 20, and uniformly stirring; and mixing and shaking up the solutions, and enabling a volume to be 1000ml, so as to obtain the plant dormancy agent. The plant dormancy agent provided by the invention prompts lamina stomata to be closed by regulating the activity of key enzymes for physiological metabolism inside a plant body and changing the content of partial life regulation matter of the plant body, so that the transpiration rate of the water is reduced, and the metabolic rate of the water of the plant body is reduced.

The invention discloses a processing technology of beef granules. According to the processing technology disclosed by the invention, through combination of soaking, ultrasonic treatment and pickling, fresh beef is pretreated, then through the method of injection, superfine comminution, mixing and the like, zinc and docosahexaenoic acid are uniformly added to beef seasonings, through the usage amount of the beef seasoning, the total intake amount of the zinc and the docosahexaenoic acid by human bodies is accurately calculated and controlled, finally, through combining the technologies of a gradient freezing technique, a packing method and the like, the purpose of reasonably complementing the zinc and the docosahexaenoic acid is realized finally, and besides, the requirements of people for various respects of mouth feel, appearance, flavor, nutrient components, quality guarantee period and the like of the beef granules are met.

The invention provides a fresh-keeping packaging bag, and a preparation method thereof and application thereof. The fresh-keeping packaging bag comprises an outer layer and an inner layer which are stacked together, wherein the outer layer is a polylactic acid film; the inner layer is a polycaprolactone film; and the polycaprolactone film comprises a polycaprolactone base film and a 1-MCP releasing agent dispersed in the polycaprolactone base film. The fresh-keeping packaging bag provided by the invention avoids energy-consuming and cumbersome fresh-keeping process flow and can keep fruits andvegetables fresh at normal temperature. For respiration climacteric fruits and vegetables with short natural preservation periods, the fresh-keeping packaging bag can keep the respiration climactericfruits and vegetables fresh for 4 to 6 days at room temperature and allows the decay rate of the fruits and vegetables to be less than 10%. The preserved fruits and vegetables have good appearance and have almost the same taste as the taste of the fruits and vegetables when freshly picked.

The invention discloses a preparation process of an instant freeze-dried beef food. The processing technology mainly comprises: beef soaking, ultrasonic sousing, color protection, seasoning cooking, gradient freezing, and packaging. According to the present invention, by combining soaking, synchronal ultrasonic treatment and sousing, Maillard color protection, seasoning cooking, gradient freezingand packaging, the fresh beef is pre-treated and processed into the instant food, such that the eating is convenient, and the requirements of people on the taste, the appearance, the flavor, the nutrients, the shelf life, the freshness of the raw material and the like can be met.

The invention relates to the technical field of fruit and vegetable preservation and in particular relates to a pleurotus nebrodensis preservation method. The method comprises the following steps: performing reduced pressure treatment on the harvested fresh pleurotus nebrodensis, and fumigating the pleurotus nebrodensis by adopting plant essential oil; filling nitrogen, and performing sealed treatment, and finally, taking out the pleurotus nebrodensis, packaging by adopting a preservative film, binding the bag opening, and storing under the condition of 0-1 DEG C until the storage period is ended. According to the method disclosed by the invention, the possibility of rot can be reduced due to use of the plant essential oil, the commodity rate is improved, and the plant essential oil comes from the essential oil extracted from natural plants and has incomparable safety advantage which cannot be achieved by chemically synthetic preservatives.

The invention relates to the plant dormancy adjustment and control technical field, and discloses a dormancy agent for transplanting trees; each 1 L of the dormancy agent for transplanting the trees comprises the following components: 0.1-0.5 g of a polyamine biosynthetic inhibitor, 0.15-0.2 g of calcium chloride, 0.01-0.1 g of catechol, 0.01-0.05 g of coumaric acid, 0.005-0.01 g of salicylic acid, 0.008-0.05 g of abscisic acid, 6-8 ml of Tween 20, and the balance water. The invention also discloses a preparation method of the dormancy agent for transplanting the trees. The trees are subjected to dormancy induction before the trees are transplanted, seasonal restriction and technical barriers of tree full-year transplanting are overcome, and the transplanting survival rate of the trees is increased. The cost is low, the consumption is little, the trees restore quickly, the transplanting security coefficient is high, and the landscape effect is easy to form.

The invention discloses a processing technology of preserved kebabs. The processing technology mainly comprises the following steps: soaking, ultrasonic pickling, color protection, stringing, formingand packaging. The processing technology of the preserved kebabs has the beneficial effects: by combining soaking, ultrasonic treatment and pickling, a Maillard color protection technology and a packaging method, fresh meat is treated, strung and formed, thereby simultaneously meeting the requirements of people in multiple aspects of mouthfeel, appearance, flavor, nutritional components, shelf life, freshness and the like for the kebabs.

The invention discloses a fresh keeping method of tomatoes. The fresh keeping method comprises the following operation steps of (1) 2-3 days before the tomatoes are picked, spraying the tomatoes withfresh keeping liquid; (2) after the sprayed tomatoes are picked, putting the picked tomatoes in sealed environment, adding 1-methylcyclopropene, performing sealing treatment for 4-6 hours, adding thyme oil to the sealed environment, wherein 1g of the thyme oil is added to a space of each cubic metre, continuing performing sealing treatment for 3-4 hours, and finishing the fresh keeping treatment on the tomatoes. The fresh keeping method of the tomatoes, provided by the invention, is simple to operate and low in cost, and fresh keeping treatment can be performed on scaled tomatoes.

The invention provides a method for performing fresh-keeping treatment on fruits. The method comprises the following steps of keeping picked fruits dry, performing precooling, and treating the fruitswith electron beams, wherein the energy of the electron beams is smaller than or equal to 300keV, the total irradiation dose of the electron beams is 4-48kGy, the total irradiation frequency of the electron beams is 2-4 times, the irradiation dose of the electron beams at a time is 2-12kGy, and double-sided irradiation or four-sided irradiation is performed; and performing irradiation on each surface with the electron beams once, and after irradiation, performing low-temperature storage. Compared with the prior art, the method disclosed by the invention has the advantages that the skin of tropical fruits is treated with low-energy electron beams in a large dose, so that surface microorganisms are killed, the activity of the inner parts of the fruits can be maintained while the microorganisms are killed, and the situation that the after-ripening effect of the fruits is lost and the fruits are maintained in an immature state due to the fact that the fruits are treated with high-energy electron beams at present is effectively avoided; and besides, the low-temperature storage is combined, so that the respiratory rate of the fruits is reduced, the fresh-keeping period and the shelf lifeof the fruits are prolonged, and the situation that the fruits cannot be ripe due to the fact that enzymes in the fruits are inactivated when the fruits are irradiated with the high-energy electron beams in a large dose can be effectively avoided.

The invention belongs to the technical field of fresh keeping of fruits and vegetables, and particularly discloses a fresh keeping method of strawberries. The fresh keeping method comprises the following steps of (1) picking strawberries, and thoroughly flushing the picked strawberries; (2) treating the flushed strawberries with ultrasonic waves of different frequencies; (3) performing soaking treatment on the treated strawberries with fresh keeping liquid, wherein the fresh keeping liquid comprises the following raw material components in parts by weight: 3-7 parts of herba pyrolae, 2-5 partsof sessile alternanthera herbs, 2-5 parts of cloves, 1-4 parts of litsea cubeba (Lour.) Pers., and 1-2 parts of viscid germander herbs; (4) treating the strawberries with water vapor; and (5) performing low-temperature storage on the treated strawberries. According to the fresh keeping method disclosed by the invention, the storage time of the strawberries can be effectively prolonged, and the fresh keeping effect is good.

The invention discloses advanced treatment and reuse integrated equipment for textile dyeing and finishing wastewater. The equipment comprises an aerated biofiltration cavity (3), an air floatation cavity (11), an ozone reaction cavity (36), a middle water tank (34), a dissolved air chamber (30), an activated carbon cavity (23), a filtration cavity (25) and an ozone generator (27) which are arranged in a box body in parallel in sequence; the aerated biofiltration cavity (3) and the air floatation cavity (11) are connected by a pipeline; the air floatation cavity (11) and the ozone reaction cavity (36) are connected by a pipeline; the ozone reaction cavity (36) and the middle water tank (34) are connected by a pipeline; the middle water tank (34) and the dissolved air chamber (30) are connected with the filtration cavity (25) and the ozone generator (27) by pipelines; the air floatation cavity (11) and the dissolved air chamber (30) are connected by a pipeline; and the activated carbon cavity (23) and the filtration cavity (25) are connected by a pipeline. The equipment has ingenious design and compact and reasonable internal layout, occupation area is reduced and the manufacture and maintenance costs are reduced.