34results about How to "Expand the range of antibacterial" patented technology

The invention relates to a method for preparing low-salt leisure marinated fish from salted fish, mainly relates to an aquatic product processing technique and an aquatic product sterilization process, and belongs to the technical fields of aquatic product processing. The method mainly comprises the following steps of: cutting market dried fish or rinsed fish; performing composite desalination (ultrasonic wave and vacuum permeation) on the cut market dried fish or rinsed fish; and preliminarily drying, marinating, drying, saucing, packaging and sterilizing the fish to prepare the low-salt leisure marinated fish, wherein the step of saucing the fish is to add chitosan, red bayberry polyphenol and sodium lactate composite preservative liquid into the fish. The method for preparing the low-salt leisure marinated fish from the salted fish has the advantages that: (1) the traditional food processed by the salted fish is high in salt content and is bad for health; and due to the adoption of the composite desalination technique, the desalination degree can be increased, salt can be removed more effectively, nutritional ingredients are controlled not to be separated out to the maximum extent, and the texture of the fish is maintained better; and (2) due to the combination of natural preservatives, namely the chitosan, the red bayberry polyphenol and the sodium lactate, an antibacterial spectrum is expanded, the time of thermal sterilization is shortened, the texture of the fish is improved and the using amount of salt is reduced.

The invention relates to the technical field of poultry breeding, specifically to a high-yield breeding method for a goose. The high-yield breeding method comprises the following steps: site selection of a goose house, cleaning of the goose house, selection of a breeding goose, breeding, management of the goose house, etc. According to the invention, a method of combining free drinking of water, free intaking of a feed and feeding with a fermented feed is adopted for feeding, wherein a traditional Chinese medicinal additive is added into the fermented feed or drinking water; the fermented feed is prepared by fermentation of the following main raw materials in parts by weight: capsella bursa-pastoris, Russian forage, alopecurus aequalis sobol, rumex acetosa, rhus chinensis mill leaves, ramie leaves, etc.; and the traditional Chinese medicinal additive is prepared from the following main raw materials: Chinese taxillus herb, Chinese pyrola herb, cyrtomium rhizome, scabrous elephantfoot herb, encalyptus robusta smith, stemona root, etc. The breeding method provided by the invention is scientific and reasonable, does not use chemical agents like antibiotics, effectively improves digestion, absorption and utilization rates of the feed, increases the weight of the goose, significantly enhances the physique and the immunity of the goose, promotes healthy growth of the goose, and enables goose meat to be delicious, tender and rich in nutrition.

The invention relates to the field of medicines, and provides an antibacterial and wound healing promoting composition and a medical hydrocolloid oil yarn thereof. The composition capable of resistingbacteria and promoting wound healing comprises chitosan quaternary ammonium salt, polyethylene glycol and sodium hyaluronate with a mass ratio of 1:(0.1-0.6):(0.2-0.4). The antibacterial and wound healing promoting composition is embedded by using gelatin to form microspheres, and the microspheres are added into a hydrocolloid oil yarn to form the medical hydrocolloid oil yarn which has the effects of inhibiting gram-negative bacteria and gram-positive bacteria and also has the remarkable effects of diminishing inflammation, promoting wound healing and repairing. Compared with the prior art,remarkable progress is achieved.

The invention discloses a para aminobenzoyl chitosan and a preparing method thereof. The structure is disclosed as shown on the right, wherein, n is 160-180; after para aminobenzoyl structure is led in on a chitosan molecular chain, the minimal inhibitory concentration of the compound to colibacillus, staphylococcus aureus and aspergillus niger is respectively 0.1%, 0.1% and 1%. The compound has the following physical and chemical indexes: the compound is a pale yellow powder solid, can be dissolved in water and glycol and has the molecular weight of 45-50KD. Para aminobenzoyl chitosan strengthens the antibacterial activity of the chitosan, enlarges the antibiosis range of the chitosan, has favourable antibacterial activity for colibacillus, staphylococcus aureus and aspergillus niger andcan be applied as an antibacterial anticorrosive additive when preparing food.

The invention discloses dried-meat-floss egg-yolk puff and a manufacturing method thereof. The dried-meat-floss egg-yolk puff comprises puff wrapper, pastry and stuffing, wherein the puff wrapper comprises the following raw materials in parts by weight: high-gluten flour, butter, granulated sugar, sodium dehydroacetate, calcium propionate, potassium sorbate, water, ice and salt; the pastry comprises the following raw materials in parts by weight: low-gluten flour and shortening; and the stuffing comprises the following raw materials in parts by weight: duck egg yolk, dried meat floss and butter. The dried-meat-floss egg-yolk puff disclosed by the invention has the following advantages: the raw materials are carefully selected; the contents of raw materials in the puff wrapper, the pastry and the stuffing are optimized; a proper proportion is selected; thus, the advantages of the puff wrapper, the pastry and the stuffing are fully exerted respectively; the puff wrapper, the pastry and the stuffing supplement each other and promote each other; the prepared dried-meat-floss egg-yolk puff is rich in taste, high in nutritional value, loose, soft and delicious; when the dried-meat-flossegg-yolk puff is eaten, no crumbs are prone to generating; meanwhile, production process steps and corresponding parameters are further improved; and the quality consistency of batch production is ensured.

The invention relates to the fresh-keeping technical field, and in particular, relates to a storage method of postharvest mandarin orange, wherein the method includes the steps particularly: (1) picking fruits; (2) loading and unloading; (3) carrying out selective acceptance; (4) degreening; (5) loading the fruits on a grading production line and selecting defective fruits; (6) soaking: soaking the fruits in a fresh-keeping medicine pool; (7) drying: drying the soaked fruits at the temperature of 35-36 DEG C, after drying, grading according to the fruit specifications, and sorting out the samebatch of fruits with better appearance and color as display fruits of each batch; (8) packaging; (9) carrying out selective examination of the packaging quality of finished product; and (10) loadingthe finished product. The storage method can safely and effectively keep the freshness of the mandarin orange.

The invention relates to the technical field of processing of feeds and particularly relates to an organic acid composition as well as a compound organic acidifying agent and an application thereof. The organic acid composition comprises lactic acid, fumaric acid, citric acid, malic acid and hawthorn fruit extract. By virtue of the compound organic acidifying agent provided by the invention, the average daily gain, the average daily feed intake and the feed utilization rate of weaned piglets can be remarkably improved, and the diarrhea rate is remarkably reduced; and the acting effect of the compound organic acidifying agent is remarkably better than that of a single organic acid and a market common compound acidifying agent, and the compound organic acidifying agent has synergetic effects.

The invention discloses a feed additive containing organic acid salts and medium-chain fatty acid compounds. The feed additive comprises the following components in parts by weight: 10 to 30 parts of citrate, 10 to 30 parts of fumarate, 30 to 60 parts of medium-chain fatty acid compounds, and 5 to 20 parts of carriers. The feed additive is added into feeds of animals (pigs and poultry), can reduce the using amount of antibiotics, and promotes the healthy growth of animals.

The invention belongs to the field of food antibacterial and fresh-keeping materials, and particularly relates to a eucalyptus citriodora essential oil/nisin nano-emulsion and a preparation method thereof. The preparation method comprises the following steps: dissolving a certain mass of nisin in deionized water, adding a composite emulsifier composed of Tween 80 and soybean lecithin to form an aqueous phase, magnetically stirring, dropwise adding eucalyptus citriodora essential oil-loaded corn oil as an oil phase, and performing stirring homogenization and ultrasonication to form an oil-in-water type nano-emulsion. The nano-emulsion prepared by the invention can effectively improve the water solubility and biocompatibility of the eucalyptus citriodora essential oil, and can achieve the purposes of efficient utilization and long-acting antibacterial effect by virtue of the synergistic effect with the nisin, thereby expanding the application of the eucalyptus citriodora essential oil and the nisin in the field of food antibacterial and fresh-keeping materials.

The invention relates to a compounded preservative regarding dark plum as main material and a preparation method thereof. The natural preservative is prepared from the following materials in percentage by weight: 30-60% of sodium dehydroacetate, 20-30% of a dark plum extract and 10-50% of nisin, wherein the dark plum extract is a powder prepared by drying a dark plum extracting solution. The compounded preservative disclosed by the invention is safe in use and has the advantages of making up for the disadvantage that the antimicrobial spectrum of a single antimicrobial substance is relatively narrow, obviously inhibiting a plurality of gram-positive bacteria and gram-negative bacteria including escherichia coli and staphylococcus aureus, and obviously prolonging the shelf life of aquatic foods, reducing the dosage of the chemical preservative and improving the food safety when applied to the aquatic foods.

The invention relates to the technical field of bacteriostatic wet tissues and preparation thereof, in particular to a bacteriostatic and moisturizing type disinfection wet tissue and a preparation method thereof. The antibacterial and moisturizing disinfection wet tissue is prepared by infiltrating a non-woven fabric in a moisturizing stock solution, the non-woven fabric comprises the following raw materials in parts by weight: 60-80 parts of low-density polyethylene, 6-8 parts of polyisobutene, 10-15 parts of a reinforcing modifier, 5-8 parts of a softening agent and 5-10 parts of an antistatic agent. The moisturizing stock solution is prepared from the following raw material components in parts by weight: 30 to 50 parts of a moisturizing agent, 6 to 10 parts of a bacteriostatic agent, 0.3 to 0.4 part of a pH (Potential of Hydrogen) regulator and 60 to 70 parts of sterile water. The problems that in the prior art, a disinfection wet tissue is high in alcohol and essence content, narrow in use range and not suitable for the face are solved, and the prepared disinfection wet tissue has the advantages of being free of alcohol, low in essence content, wide in use range, suitable for the face and good in antibacterial effect.

The invention relates to the technical field of food fresh keeping, in particular to a fresh-keeping method for citrus reiculata Blanco. The method comprises the steps that (1) the citrus reiculata Blanco is picked and classified, specifically, the fresh picked citrus reiculata Blanco is pruned to reserve fruit stems and remove branches and leaves, the length of the remaining fruit stems is 0.2-0.3 cm, and the citrus reiculata Blanco with the outer skin not broken is picked out; and (2) fresh-keeping treatment is carried out, specifically, the citrus reiculata Blanco picked out in the step (1)is put into a sodium hypochlorite solution with the mass concentration 5-10% for soaking for 3-5 minutes and then is taken out, natural drying is carried out, then the citrus reiculata Blanco fruitswith the fruit stems already fallen off are screened and removed, and then the turning over rolling are turned over and rolled while spraying a fresh-keeping agent. According to the technical scheme of the method, fresh-keeping treatment can be more effectively carried out on the citrus reiculata Blanco.

The invention discloses an antibacterial moisturizing degradable porous gel preservative film and a preparation method thereof. The preparation method comprises the following steps: (1) putting a methacrylic acid monomer into deionized water, and adding double-long-chain methyl tertiary amine and cuprous bromide to obtain a component A solution; (2) dispersing ferulic acid in an ethanol solution, and adding 3, 4-vinyl dioxythiophene to obtain a component B solution; (3) dissolving chitosan in an acetic acid solution, and adding the component A solution, the component B solution and chloroethanol to obtain preservative film slurry; (4) heating the preservative film slurry, and adding L-cysteine to obtain porous gel preservative film slurry; and (5) preparing the porous gel preservative film. The porous gel preservative film prepared by the method is simple in principle, safe in components and good in antibacterial effect, solves the problem of poor mechanical property of a preservative film which takes Kottaki as a main material, is high in degradation rate, safe and environment-friendly, can realize industrial production, and has relatively high market popularization value.