59results about How to "Delayed decay" patented technology

The invention relates to a method and a device for purifying coal tar through coupling rotational flow, wherein the method for purifying the coal tar through coupling rotational flow comprises the following steps: (a) mixing coal tar feed with a trapping agent sufficiently so as to extract out saline matters dispersed in the coal tar; (b) performing liquid-liquid rotational flow separation on thecoal tar in which the dispersed saline matters are extracted out for separating out the saline matters so as to obtain desalinated coal tar; (c) keeping stand and depositing the desalinated coal tar so as to remove the moisture therein and obtain dehydrated coal tar; (d) performing solid-liquid rotational flow separation on the dehydrated coal tar so as to remove solid particles therein and obtain the coal tar without the solid particles; and (e) performing micro rotational flow separation on the coal tar without the solid particles so as to remove the micro moisture therein. The invention also provides a device for purifying the coal tar through the coupling rotational flow.

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.

Methods and compositions for treating items to control microorganisms are provided. The method treats produce by contacting the surface of an item with an aqueous solution comprising i) an organic peracid of the formula RC(O)OOH wherein R is methyl, ethyl, n-propyl, or s-propyl; ii) a 2-hydroxy organic acid selected from tartaric acid, citric acid, malic acid, mandelic acid, and lactic acid; and iii) water wherein the aqueous solution has a pH from 2.5 to 6.0.

The invention discloses a method for preparing biochar by using blue algae, which comprises the following steps: 1. preparing raw materials; 2. freeze-dry; 3. carbonization; 4. granulation. Biochar prepared by utilizing that method for preparing biochar from blue algae of the present invention is a carbon-rich solid by-product remaining after pyrolysis of biomass in an anaerobic or hypoxic state.Because of its high carbon content, well-developed pore structure and good corrosion resistance, it can retain water, nutrients, adsorb organic matter, heavy metals and other pollutants, and is an ideal soil improver and adsorbent, and can slow down greenhouse benefit, improve soil, increase crop yield and reduce environmental pollution. Biochar is an ideal adsorbent because of its well-developedpore structure and abundant surface functional groups, which can remove organic matter and heavy metals, especially heavy metals.

The invention deals with increasing the quality of insulating mineral oil in transformers, by providing an isolating layer of flowing nitrogen over the oil's surface to keep ambient air from combining or absorbing with or in the oil, also providing a kidney or filter to remove undesirable contaminants such as water, oxygen, free radicals and debris from the oil, and providing a means of sensing trace gases produced in the oil responsive to transformer conditions and mixed with nitrogen flow to diagnose transformer conditions of interest such as hot-spots, short circuits, insulation failure or similar indicators of failure or incipient failure or need for service, the trace gas analysis being capable of remote monitoring and interpretation. The invention has application in the field of transformers where it is useful to provide self-sufficient and environmentally equipment and methods to prolong service life and reliability between service or inspection of medium, high, and extra-high voltage power.

The invention discloses a method for reducing postharvest rot loss of dragon fruits. The method specifically comprises four steps of periodically spraying a disease-resistant inductive agent A after blossoms fall, spraying a disease-resistant inductive agent B to fruitlets every 10 days after bagging is conducted, spraying a disease-resistant inductive agent C 3 days before harvest, and conducting antisepsis and cooling treatment after harvest. According to the method for reducing the postharvest rot loss of the dragon fruits, the postharvest rot loss of the dragon fruits can be effectively reduced, and the storage time is prolonged; after the method is continuously applied, the probability that the dragon fruits carry diseases in the later period can be greatly reduced, and compared with a traditional cold storage and preservation technology, the method is safer and more effective.

The invention relates to a package box, in particular to an anti-corrosion conveying box for aromatic fruit. The box comprises a box body, a box cover, an air extracting pump and multiple waveform-shaped partition boards. The box cover is buckled with the box body correspondingly. The inner wall of the box body is provided with multiple installing bosses for installing the waveform-shaped partition boards in a surrounding manner. All the installation bosses are arranged at intervals along the height direction of the box body and used for separating the interior of the box body into mutually-parallel accommodating cavities. A first air hole is distributed in the box cover. An air passing film covers the first air hole. Second air holes are arranged in all the waveform-shaped partition boards. An air inlet end of the air extracting pump communicates with the box body through an installing port at the bottom of the box body. A temperature and humidity inductor is arranged in the box body and the temperature and humidity inductor and the air extracting pump are electrically connected with a central processor. The anti-corrosion conveying box for aromatic fruit has following beneficial effects: problems of a conventional storage and transport box such as poor ventilation and easy corrosion of fruits are solved through a self-feedback system.

The invention provides an intelligent nitrogen-enriched ozone atmosphere-controlling quality-guaranteeing freshness-preserving method and an intelligent nitrogen-enriched ozone atmosphere-controlling quality-guaranteeing freshness-preserving device for foodstuff storage and transportation process. The device consists of a nitrogen and oxygen separation system, an ozone generation system, a temperature and humidity and gas concentration test control system, a direct circulation air supply system, a 360-degree uniform flow atmosphere control air supply system, and an intelligent control system. According to the method and the device, stored foodstuff is subjected to circulation atmosphere control, quality adjustment and freshness preservation or quality preservation drying treatment by utilizing the characteristics of nitrogen and ozone and taking air as a carrier, gas composition and temperature and humidity in a barn are changed to damage the growing environment of pests and molds, and the physiological respiration of the foodstuff is adjusted, so that mold resistance and sterilization, moth resistance and insect disinfestation, quality adjustment and freshness preservation, quality preservation drying and safe detoxication can be realized, and aims of economy and practicability and environment-friendly foodstuff storage are fulfilled. Compared with the conventional foodstuff preservation technology, the method and the device not only have the functions of mold and moth resistance and quality keeping, but also have the functions of quality preservation drying and quality adjustment and freshness preservation. By the method and the device, the functions of keeping quality and preserving freshness of the stored foodstuff with over high water content can be realized, the quality of the stored foodstuff can be improved and water content decrement loss is reduced. The device is environment-friendly, and mycotoxins and organic phosphorus pesticide residues in the foodstuff can be degraded, and the device and the method do not cause secondary pollution to the foodstuff and storage and transportation environment.

The invention provides an intelligent ozone quality / freshness keeping device for grain storage and transportation process. The device consists of a high-power ozone generation system, a temperature / humidity measurement and control system, a direct / loop air supply system and an intelligent control system. The device, based mainly upon the characteristics of ozone, is used for loop fumigation, quality regulation or drying of stored grains by taking air as carrier, in order to change the composition of gas ingredients and the temperature / humidity in barn, destroy the growth environment of pests and mildews, prohibit physiological respiration of grains, and realize mildew prevention and sterilization, moth prevention and pest elimination, quality regulation and freshness keeping and quality keeping and drying, thus the purpose of storing grains in an economical, practical and green way is achieved. The device, which is different from the previous single-grain-storage technology, not only has the functions of preventing mildew and moth and keeping quality, but is also capable of in-barn drying, quality regulation and freshness keeping. The device can implement the quality / freshness keeping storage of grains with higher moisture, enhance the quality of stored grains and reduce the decrement loss of moisture. The device is safe, green and environmentally-friendly, and can degrade mycotoxin and organophosphorus pesticide residues in grains without causing secondary pollution to grain quality as well as storage and transportation environments.

The invention discloses a fresh-keeping agent for aquatic products as well as a preparation method and a using method of the fresh-keeping agent, and belongs to the field of fresh keeping of the aquatic products. The fresh-keeping agent comprises the following raw materials of a rosa roxburghii tratt fruit total flavonoid extract, a vine tea total flavonoid extract, a spina date seed total flavonoid extract, an Asiatic cornelian cherry fruit total flavonoid extract, a fructus forsythiae total flavonoid extract, a photinia serratifolia total flavonoid extract, propolis, sodium tripolyphosphate, lysozyme, organic acid, tea polyphenols, quercetin and bamboo vinegar. The preparation method of the fresh-keeping agent comprises the following steps of firstly, adding an appropriate amount of water to a Chinese herbal medicine total flavonoid extract, performing uniform mixing, and then adding the remaining raw materials. The using method of the fresh-keeping agent comprises the following steps of placing the slaughtered aquatic products in the fresh-keeping agent, then fishing out the aquatic products placed in the fresh-keeping agent, performing draining, performing modified atmosphere packaging and performing refrigeration. The fresh-keeping agent for the aquatic products, disclosed by the invention, is natural and non-toxic in components, good in fresh-keeping effect and safe to prepare and use, has the broad-spectrum antibacterial effect, effectively delays the increment of total bacterial count and the increment of volatile basic nitrogen and further prolongs the fresh-keeping time of the aquatic products.

The invention provides a fresh-keeping and display device suitable for ornamental agriculture. The device comprises a glass cover, a box, a display layer, an electronic control layer and a ventilation device. The display layer and the electronic control layer are arranged in the middle of the box, a motor cavity is formed in the center of the bottom of the box, the display layer is provided with water spraying holes and a flowerpot, the electronic control layer is provided with water pipe holes, an ozone generator, a temperature sensor, a humidity sensor, an ozone sensor, a gearbox and an electric cylinder, the outer side of the box is provided with an electronic control device which is electrically connected with an internal electric appliance, and a motor is fixedly connected with the display layer through the gearbox; a water pump and an annular water pipe are arranged at the bottom of the box, and spraying pipes are arranged on the annular water pipe; the ventilation device comprises a vacuum pump, a gas cylinder and a flow meter. The device reduces metabolism of vegetables and flowers, prolongs the ornamental time of the vegetable and the flowers, reduces rotting, deterioration, diseases and insects of the vegetables and the flowers, improves the ornamental property of the vegetables and the flowers due to regular watering according to temperature and humidity, and has wide applicability in the ornamental agricultural field.

The invention belongs to the technical field of fruit and vegetable anion storage and preservation, in particular to a fruit and vegetable anion storage and preservation box. The fruit and vegetable anion storage and preservation box comprises anion sponge bodies, a box body, a fruit and vegetable placing grid and a box cover, wherein the anion sponge bodies are adhered around the inner wall of the box body; the fruit and vegetable placing grid is placed in the box body, fruits and vegetables are placed in the fruit and vegetable placing grid, the box cover covers the box body, the temperature and the humidity of a storage environment are determined according to different fruits and vegetables, and better storage can be realized. The fruit and vegetable anion storage and preservation box has the beneficial effects that the structure is simple, the production cost is lower, when the fresh fruits and vegetables are stored after being harvested, a mass of anions are produced by the anion sponge bodies, hazardous substances such as ethylene and lactic acid bacteria, which are produced by metamorphic rot of minority fruits and vegetables can be neutralized and inactivated by the anions, the pollution loss of other normal fruits and vegetables is thus reduced, the financial loss caused by improper storage executed by extensive fruit and vegetable production and sales departments is greatly reduced, the rotten fruits and vegetables are reduced, and the environment is greatly protected.

The present invention discloses a safe and effective litchi preserving method which is made of the following steps: a, choosing litchi fruit which are harvested in sunny days, almost ripe, and have no mechanical damages or plant diseases and insect pests; b, soaking the litchi fruit in antistaling agent which contains 0.01%-1% (mass percentage) propionic acid, 0.01%-0.5% (mass percentage) 4-hexylresorcinol, 0.01%-1% (mass percentage) citric acid, 0.05%-0.5% (mass percentage) polyethylene glycol and water for 5-15 min; c, drying, packaging and storing the litchi fruit after preservative treatment. The preserving method is used for storage and preservation of litchi fruit, and can reduce decay rate of litchi fruit by 85% and relatively reduce peel browning by 80% after 40 days of storage at low temperature; and reduce decay rate of litchi fruit by 90% and relatively reduce peel browning by 90% after 10 days of storage at room temperature.

The invention relates to a modifier specially used for casting an aluminum alloy for IC equipment and a modifying treatment method. The modifier is composed of a modifier A and a modifier B, wherein the modifier A comprises the following components: Mn, Ce, Sr, Bi and Al; and the modifier B comprises the following raw materials: NaCl, KCl, NaF, SrCO3, K2TiF6 and BaCl2. The modifying treatment method comprises two modifying treatment processes which separately adopt the modifier A and the modifier B, so that a modified element is wider in contact with the element Si in aluminum alloy melt, themodifying effect is more uniform, modifying lasting time is longer, crystalline grains of a texture are smaller, mechanical properties of products are remarkably improved, modifying recession is delayed, and repeated modifying treatment times are reduced, and therefore, energy conservation and consumption reduction are realized, the production cost is reduced, and the market competitiveness of enterprises is strengthened.

The invention provides a low-temperature preservation method of modified atmosphere packaged cooked wheaten food. The low-temperature preservation method of the modified atmosphere packaged cooked wheaten food is characterized by comprising the following steps: putting cooked wheaten food into a packaging container; filling the packaging container with a mixed gas of carbon dioxide and nitrogen, and sealing the packaging container; and putting the packaging container into an environment at 2-4 DEG C and storing. The low-temperature preservation method of the modified atmosphere packaged cooked wheaten food, which is provided by the invention, has the beneficial effects that microorganisms such as aerobic bacteria and mould are inhibited from growing and reproducing by utilizing carbon dioxide, so that activities of the microorganisms can be effectively stopped and reduced; the lag phase and the exponential phase of microorganism growth are prolonged; anticorrosion and mildew proof effects are achieved; the anticorrosion period of the cooked wheaten food is prolonged, and the original structure of the cooked wheaten food is helped to keep; nitrogen which cannot react with food and cannot be absorbed by food is poured, so that the microorganisms such as bacteria and mould are inhibited from growing and reproducing; the oxidative deterioration and decay of food are slowed down; the proper ratio of carbon dioxide to nitrogen is selected so as to enable the refreshing time of the cooked wheaten food to be prolonged to 21 days.

The invention provides a low-temperature preservation method of modified atmosphere packaged sashimi. The low-temperature preservation method of the modified atmosphere packaged sashimi is characterized by comprising the following steps: putting sashimi into a packaging container; filling the packaging container with a mixed gas of 40%-90% of carbon dioxide and 0-50% of nitrogen and 5%-15% of oxygen in volume percentage, and sealing the packaging container; and putting the packaging container into an environment at 0-2 DEG C and storing. The low-temperature preservation method of the modified atmosphere packaged sashimi, which is provided by the invention, has the beneficial effects that microorganisms such as aerobic bacteria and mould are inhibited from growing and reproducing by utilizing carbon dioxide with relative high ratio, so that activities of the microorganisms can be effectively stopped and reduced; the lag phase and the exponential phase of microorganism growth are prolonged; anticorrosion and mildew proof effects are played; the inhibition effect is reached by reducing the pH value of the surface of the sashimi; the anticorrosion period of the sashimi is prolonged; the color change of the surface of sashimi and the thinning of the red part are prevented by utilizing oxygen; the storage temperature at 0-2 DEG C is used, so that aerobic bacteria cannot grow; the mixed gas with the proper ratio is selected, so that the preservation time of the sashimi is prolonged to be 10-14 days at proper temperature.

The invention provides a preservation method by low temperature for an MAP (modified atmosphere packaging) bloater. The preservation method is characterized by comprising the following steps: putting the bloater into a packing container, aerating gaseous mixture which contains carbon dioxide and nitrogen to the packing container, sealing the packing container; storing the above packing container under the condition with temperature of 0-3 DEG C. The preservation method by low temperature for the MAP bloater provided by the invention has the beneficial effects that the growth and reproduction of microorganism (such as aerobic bacteria and mold) is inhibited by virtue of carbon dioxide, microbial activity can be effectively prevented and reduced, a lag phase and an exponential phase of microbial growth are prolonged, antiseptic and mold prevention effects are achieved, and an anticorrosive phase of the bloater is prolonged; the original structure of the bloater is kept, nitrogen which is not reacted with food and absorbed by food is aerated, growth and reproduction of microorganism (such as aerobic bacteria and mold) is inhibited, the oxidative deterioration and putrefying are slowed down, and a proper ratio of the carbon dioxide to nitrogen is selected, so that the expiration date of a bloater can be prolonged to 30 days.

The invention belongs to the technical field of wine brewing, discloses black wine and a preparation method thereof, and is mainly used for solving the technical problems that at current, the health-care wine is poor in mouth feel, and cannot well exert efficacy for human bodies. The black wine disclosed by the invention is mainly prepared from the following raw materials in parts by weight of 100parts of Baijiu, 2-10 parts of lycium ruthenicm Murr, 2-10 parts of Chinese wolfberry fruits, 2-5 parts of blueberries, 2-10 parts of Chinese yam, 1-3 parts of ginseng, 1-6 parts of glossy ganoderma,2-10 parts of lepidium meyenii, 1-3 parts of radix polygoni multiflori and 1-10 parts of black sesame seeds. A low-temperature infusing wine brewing technology is adopted. The black wine has the efficacy that the black wine can quickly strengthen the muscles and bones, nourish liver, kidney, spleen, heart and lung, and can improve sexual function degradation, weak heslth and weakness caused by natural aging of people.

The invention relates to a Chinese magnoliavine fruit and guar gum composite film coating cherry tomato fresh-keeping agent and a fresh keeping method. The fresh keeping agent consists of a Chinese magnoliavine fruit aqueous extract, guar gum, film assisting agent edible glycerine and water, wherein the mass volume concentration of the Chinese magnoliavine fruits aqueous extract is 0.08-0.12g / mL, the mass volume concentration of the guar gum is 0.0085-0.0105g / mL, and the volume concentration of the edible glycerine is 1.40-1.70%. After cherry tomatoes are picked, the picked cherry tomatoes are soaked in the fresh-keeping agent for 1.80-2.40min, the soaked cherry tomatoes are naturally aired, the aired cherry tomatoes are loaded into fresh-keeping bags, and then the fresh-keeping bags are placed under appropriate temperature and appropriate humidity for storage in a manner that openings of the fresh-keeping bags are open, so that the rotting rate and the weight loss rate of the cherry tomatoes can be notably reduced, the respiration of cherry tomato fruits can be notably restrained, the content of soluble solid matters, the content of organic acids, the content of soluble sugar and the content of soluble protein in the fruits can be effectively maintained, nutrient components of the cherry tomatoes are well maintained, the content of malondialdehyde in fruit cells can also be reduced, high activity of POD, SOD, CAT and PAL in the fruits is well maintained, the organism resistance of the cherry tomatoes is improved, rotting and deteriorating of fruits are effectively delayed, and fresh keeping effects are achieved.

The invention relates to the technical field of oil-tea mushroom preservation, in particular to an oil-tea mushroom modified atmosphere packaging method. The method comprises the steps that oil-tea mushrooms are subjected to sterilized solution spraying before being loaded in a turnover box, under the combined action of ingredients such as tea polyphenols, the harmful bacteria content of the surfaces of the fresh oil-tea mushrooms is lowered, by means of wood pulp paper layering and isolation, the oil-tea mushroom bodies are subjected to flexible making, extraction crushing is reduced, the moisture of the surfaces of the oil-tea mushrooms and the moisture generated in the breathing process can be absorbed, the water content of the surfaces of the oil-tea mushrooms is lowered, water retention and moisturizing effects can be achieved, the weight-loss ratio of the mushroom bodies is lowered, by combining preservation gas processing, the respiration intensity of the oil-tea mushrooms is weakened, rotting and deterioration of the mushroom bodies are slowed down, deterioration in the oil-tea mushroom transportation and storage process is inhibited, the shelf life of the oil-tea mushroomsis prolonged.

The invention relates to a fresh-keeping method of a pomegranate on a branch, which comprises the following steps of: firstly, defoliating a tree body by using a urea solution, then sterilizing the fruits and spraying a calcium preparation, spraying a plant growth regulator and a zein solution on pomegranate fruit stems after a picking season to improve the freshness of the pomegranate, the pomegranate rind is more smooth and fresh, the browning inside and outside the fruit is avoided, the time of the fruit on the tree body is prolonged, the picking of the fruit is delayed, not only can the fruit absorb the nutrition of the tree body more fully, but also the freshness of the rind and flavor of the fruit can be ensured, the decay of the fruit after picking is delayed, thereby prolonging theshelf life of the fruit.

The invention provides a macadamia nut fresh-keeping storage method, and belongs to the technical field of food fresh-keeping storage. The method comprises the following technical steps: (1) harvesting; (2) removing green peels; (3) carrying out primary soaking; (4) carrying out secondary soaking; (5) carrying out vacuum precooling; and (6) storing. According to the macadamia nut fresh-keeping storage method, water evaporation of macadamia nuts can be well reduced, invasion of microorganisms is effectively prevented, the oxidation resistance of the macadamia nuts is improved, the nutritional quality of the macadamia nuts is maintained, and the macadamia nut fresh-keeping storage method storage effect is improved; and the macadamia nuts subjected to fresh-keeping treatment can be stored for more than 6 months, the moisture content, the oleic acid value and the peroxide value in kernels are slightly changed, and compared with a common storage method, the macadamia nuts are long in fresh-keeping time and good in fruit quality.

The invention discloses a field microwave treatment device for harvested muskmelons. The device comprises a bottom plate, a microwave cavity cover and microwave generators; the bottom plate is used for placing the harvested muskmelons; the microwave cavity cover is buckled on the bottom plate and forms a closed cavity with the bottom plate; a plurality of microwave generators are arranged on eachinner surface of the microwave cavity cover; each microwave generator is used to emit microwaves and apply microwaves to the muskmelons; each microwave generator is made to work intermittently; and the microwave treatment is completed when the temperature inside a 0 to 10 mm thick outer skin layer of the muskmelons reaches 45 to 50 DEG C. The invention further discloses a field microwave treatmentmethod using the field microwave treatment device for the harvested muskmelons; the field microwave treatment device and method for the harvested muskmelons are capable of suppressing pathogenic microorganisms hidden and infiltrated on the muskmelon surface and skin layer, reducing the rot and deterioration of the muskmelons during storage and transportation, and extending the storage and shelf life of the muskmelons.

The invention discloses a fast precooling and purification and residue removing system for fruits and fruit products and application of the fast precooling and purification and residue removing system.The system comprises an outer box device, an inner box device, a box cover device, a control device, a water supply port, a draining port and a power supply port.The system has the advantages that the system is designed aiming at the defect that the fruits contain microorganisms, viruses and bacteria, worm eggs, heavy metal, hormone, antibiotics, soil impurities and pesticide residues; the technical principle that a low-temperature-controlled sealed or non-sealed device environment can inhibit ozone decomposition and volatilization and the fact that the low-temperature ozone aqueous solution has effects of fast pre-cooling, sterilizing, and purifying and removing residues are utilized to perform fast pre-cooling, sterilizing and purification and residue removing on the fruits; the respiratory climacteric and enzyme activity effect of the fruits are effectively controlled and inhibited, original nutritional substances are kept, the preservative storage time is prolonged, weight loss caused by mildew and deterioration is reduced, and the system is simple in structure, safe and easy to operate, and the like.

The invention provides a low-temperature preservation method for a modified atmosphere packaged pizza. The low-temperature preservation method for the modified atmosphere packaged pizza is characterized by comprising the following steps that the pizza is placed into a packaging container; the packaging container is filled with mixed gas formed by carbon dioxide and nitrogen, and the packaging container is sealed; the packaging container is stored in the environment with the temperature ranging from 2 DEG C to 4 DEG C. The low-temperature preservation method for the modified atmosphere packaged pizza has the advantages that due to the fact that the carbon dioxide is used for restraining growth and reproduction of microorganisms such as aerobic bacteria and fungi, the activity of the microorganisms can be effectively prevented and reduced, the lag phase and the index increase period of microorganism growth are prolonged, the preservative effect and the mold-proof effect are achieved, and the decay-resistant period of the pizza is prolonged; due to the fact that the packaging container is filled with the nitrogen which does not carry out a chemical reaction with the pizza and cannot be absorbed by the cake, growth and reproduction of the microorganisms such as the bacteria and the fungi can be restrained, and oxidative deterioration and decay of the pizza are slowed down; the appropriate ratio of the carbon dioxide to the nitrogen is selected, the appropriate use quantity and the appropriate temperature are adopted, and therefore the shelf life of the pizza can be prolonged to three weeks.

The invention discloses a supramolecular material film constructed by biomass extracted small molecules. The supramolecular material film comprises biological polyhydroxy small molecules and small biological molecules containing carboxyl and hydroxyl groups, and a weight ratio of the polyhydroxy small molecules to the small biological molecules containing carboxyl and hydroxyl groups is 0.01: 1-1: 0.01. The invention also discloses a preparation method of the supramolecular material film. The preparation method comprises the following steps: 1) preparing a solution; 2) preparing a coating solution; and 3) coating and film forming. The invention belongs to the technical field of food preservation, and particularly relates to the supramolecular material film constructed by biomass extracted small molecules and the preparation method of the supramolecular material film.