32results about How to "Extend fresh storage time" patented technology

The invention relates to a full-biodegradable preservative film and a preparation method thereof, belonging to the field of high molecular materials. The full-biodegradable preservative film is characterized by being prepared from the following components in parts by weight: 95-5 parts of polylactic acid, 5-95 parts of biodegradable polyester, 1-10 parts of toughening agent, 0.1-6 part of ethylene decomposition absorbent, 1-20 parts of inorganic filler and 0.1-0.8 part of processing aid. The full-biodegradable preservative film provided by the invention has good toughness, can be fully biodegraded and avoids environmental pollution after being used and discarded; and moreover, the preservative film decomposes the ethylene gas released in the fruit/vegetable storage process under the effect of ethylene decomposition absorbent, and thus, the fruit/vegetable preservation time is greatly prolonged.

The invention discloses a preservative film for short-term storage of fruits and vegetables. A micro-foamed film body with a surface layer for slowing down water loss and adsorbing ethylene is formed on the preservative film, and the density of the film body is 0.5-0.9 g/cm<3>. The invention further discloses a preparation method of the preservative film for short-term storage of the fruits and the vegetables. The invention further discloses a preservative bag produced by using the components and the preparation method. By adopting the technical scheme of the invention, the film has sufficient adsorption capacity for ethylene gas wrapped in the film, and the adsorption capacity cannot be reduced obviously under natural ambient conditions, so that the speed of maturing and decaying the fruits and the vegetables wrapped by using the preservative film is effectively reduced, the decomposition time of the fruits and the vegetables is prolonged, the freshness of the fruits and the vegetables is guaranteed, and the decomposition of matured fruits and vegetables is also avoided; through the addition of catalysts, micro foams on the surface of the film body are promoted, the freshness of the fruits and the vegetables is guaranteed, and the maturity and decomposition of the fruits and vegetables cause by the concentration of the ethylene gas are also avoided.

The invention discloses a hollow packaging box made of high-concentration ozone ice crystals, aiming to overcome defects that normal ice can only cool and suppress breeding of microorganisms and viruses and bacteria attached on surfaces of storages but cannot sterilize the same, and storages are short in preservation period, high in loss and poor in quality due to the fact that the ozone component in ozone ice is easy to decompose. The hollow packaging box made of the high-concentration ozone ice crystals comprises an ice-crystal made packaging box body, an ice-crystal made packaging box cover and an ozone and water solution pouring inlet. By utilizing double functions of bacterium inhibition and sterilization of the ozone component in the hollow ice crystals and an aseptic environment in a closed semi-vacuum state, the design purposes of prolonging the preservation period of the storages and improving green quality thereof are achieved. The hollow packaging box made of the high-concentration ozone ice crystals has the advantages of providing a proper environment capable of killing the microorganisms, viruses and moulds, decomposing harmful components, such as hormone, antibiotics, additives, pesticide residues, heavy metal, containing in the storages, and leading to the dormancy state of the storages within a short time, shortening the precooling time, prolonging the preservation period without any preservatives, improving green quality and being recycled.

The invention discloses a method for storing Chinese chestnut seeds by combining alive keeping and freshness retaining. Alive keeping storage and freshness retaining storage for existing Chinese chestnut seeds have disadvantages. In the method, early-stage storage and post-stage storage are adopted; the early-stage storage is the alive keeping storage for the seeds, the storage time lasts for 1-5 months and the storage temperature is 1-5 DEG C; the early-stage storage is applicable to seedling Chinese chestnut seeds and is also applicable to grafted Chinese chestnut seeds; the post-stage storage is the freshness retaining storage, the storage time lasts for about 10 months and the storage time ranges from -5 DEG C to 0 DEG C; and the aim of conveniently eating the Chinese chestnut seeds is realized. The rest part, for seeding, of the seedling Chinese chestnut seeds and the grafted Chinese chestnut seeds can be stored by adopting the method in the freshness retaining storage process when the quantity of the Chinese chestnut seeds is relatively large and the Chinese chestnut seeds cannot be treated in time so as to enable the quality of the seeds to be influenced. The method can be used for achieving the organic combination of the alive keeping storage and the freshness retaining storage by adopting respective advantages and removing respective disadvantages. The storage time is obviously prolonged and the seed freshness retaining rate is up to be equal to or more than 96%; and compared with conventional storage, for the method, the economic benefits can be improved by one time or more than one time.

The invention discloses a bio-based multifunctional freshness protection package, comprising a bag body, wherein an opening is formed in one side of the bag body, the bag body consists of a weight bearing layer, a blocking and separating layer and an adsorbing and freshness protecting layer from outside to inside, and the adsorbing and freshness protecting layer comprises a surface layer micro-foamed film body capable of slowing down water loss and adsorbing ethylene. As the freshness protection package consists of the weight bearing layer, the blocking and separating layer and the adsorbing and freshness protecting layer from outside to inside, a bio-based freshness protecting layer can not only lock water that is generated during the respiratory process of vegetables and fruits but also adsorb the ethylene that is generated during the respiration, the blocking and separating layer can reduce water loss, the weight bearing layer can buffer external extrusion so as to reduce damage, and therefore the freshness protection and storage time for the vegetables and the fruits is prolonged greatly, and meanwhile the freshness protection package has the advantages of simplicity and convenience for production and low cost.

The invention relates to the technical field of fresh keeping and storage of wild mushrooms, and in particular to a fresh keeping and storage method of truffles. The flavor and the taste of the truffles still can be kept under the situation that no chemical reagents are added in a storage process. The fresh keeping and storage method comprises the following steps: (1) truffles pretreatment; (2) low-temperature treatment; (3) ozone disinfection; (4) packaging and storage. By adopting the fresh keeping and storage method disclosed by the invention, the fresh keeping and storage time of the truffles is greatly prolonged, effective component structure and unique fragrance of kames are reserved, worm damage and lesion are not found during a preservation period, and better appearance, unique fragrance and unique sensory quality of the truffles are maintained; the fresh keeping problem during long-time storage and long-distance transportation processes of the truffles is met.

The invention provides a food fresh-keeping system, which comprises an electrode device connected with an alternating-current power supply and to-be-stored food and used for forming a high-voltage electric field area, and the to-be-stored food is placed in the high-voltage electric field area. An electric field formed by the electrode device can induce polar molecules in the to-be-stored food to vibrate, the time for food materials to pass through the maximum ice crystal growth zone can be effectively shortened, the cell sap leakage is reduced, the freezing and thawing quality is improved, thehigh-voltage electric field can also improve the antioxidant enzyme activity in the to-be-stored food, the permeability of cell membranes is influenced, the long-term fresh-keeping effect is achieved, and the storage time of the to-be-stored food is prolonged.

The invention discloses an application method of a fresh-keeping solution for fruits and vegetables. The method comprises the following steps: providing the fresh-keeping solution for fruits and vegetables; diluting the fresh-keeping solution with water according to a ratio of 1: 10, carrying out uniform mixing through shaking, and spraying the diluted solution onto fruits and vegetables 10-12 days before picking, wherein the diluted solution is sprayed in the form of mist spray and is sprayed twice in the morning and in the evening of the same day; diluting the fresh-keeping solution with water according to a ratio of 1: (5-6), carrying out uniform mixing through shaking, and spraying the diluted solution onto the fruits and vegetables 1-2 days before picking, wherein the diluted solutionis sprayed in the morning in the form of mist spray; picking and screening mature fruits and vegetables, carrying out refrigerating at 0-3 DEG C for 3-5 hours, completely soaking the refrigerated fruits and vegetables in the fresh-keeping solution, taking out the fruits and vegetables after soaking, and drying the fruits and vegetables for 30-60 minutes by using wind with a temperature of 10-15 DEG C to form a layer of fresh-keeping solution film. Compared with the prior art, the application method of the fresh-keeping solution has the advantages that the fresh-keeping time of fruits and vegetables is long, and eating safety is high.

The invention relates to a freshness-retaining storage method of tricholoma matsutake. The freshness-retaining storage method comprises the following steps: quickly freezing tricholoma matsutake; carrying out low-temperature drying at -22 DEG C; grinding Chinese yam; repeatedly extracting clarified liquid; centrifuging by virtue of a centrifuging machine; carrying out vacuum concentration; boiling by virtue of a water bath of 85 DEG C, so as to obtain viscous liquid; finally freezing the viscous liquid, coating the surface of tricholoma matsutake with the frozen viscous liquid, and carrying out vacuum packaging and low-temperature storage. According to the method, by virtue of various measures, the preservation time of tricholoma matsutake is prolonged to be longer than 30 days, and meanwhile, the freshness and nutritional value of tricholoma matsutake are further guaranteed.

The invention belongs to the technical field of fruit storage, and particularly relates to a fresh keeping method of pomelos. A fresh keeping agent is applied to the surfaces of the pomelos, then fresh-keeping gas is inflated into a storage room, so that controlled-atmosphere fresh keeping of the pomelos is realized; and the fresh keeping agent is prepared from the following raw materials of pomelo peel, pomelo leaves, chitosan, agar, phytic acid and ethyl acetate; and the fresh keeping gas consists of oxygen, carbon dioxide, ozone and nitrogen. According to the fresh keeping method, the fresh-keeping storage time of falling pomelos is greatly prolonged, the pomelos can be subjected to fresh keeping for 5-6 months, and the problem that the pomelos are difficult to store for a long time issolved.

The invention relates to the technical field of preservative films, in particular to a novel biological preservative film and a preparation method thereof. The film is prepared from the following components in parts by weight: 10-90 parts of polylactic acid, 10-90 parts of biodegradable aliphatic-aromatic copolyester, 2-5 parts of a toughening agent, 1-3 parts of chitosan, 1-3 parts of an absorbent, 1-5 parts of antibacterial oil, 0.3-0.6 part of an antioxidant and 0.2-0.6 part of a lubricant. The biological preservative film disclosed by the invention can be applied to fresh keeping of various foods such as cooked foods, fruits and vegetables, meat and the like, has a strong bactericidal effect, can kill more than 650 bacteria within multiple minutes, has extremely strong antibacterial, antiseptic and fresh-keeping functions, also has a spontaneous modified atmosphere function, is convenient to use, does not need to use a fresh-keeping agent, and greatly prolongs the storage and fresh-keeping period of the food. Specifically, a common fresh-keeping film can only keep the food fresh for 2-3 days, but the preservative film can keep the food fresh for 15-30 days, which is 5-10 timesthat of the common fresh-keeping film.

The invention discloses a storage system for sweet potato preservation, and particularly relates to the field of sweet potato preservation. The storage system comprises a freshness storage device forstoring sweet potatoes, a drying device for drying the surface of the cleaned sweet potatoes, and a conveying device for conveying the sweet potatoes processed by the drying device to the sweet potatopreservation room; the freshness storage device comprises the sweet potato preservation room with a hollow inner part, a paving device for paving the sweet potatoes and a humidity adjusting device for adjusting humidity of the sweet potato preservation room; the paving device and the humidity adjusting device are located at the inner hollow part of the sweet potato preservation room; one side ofthe sweet potato preservation room towards the drying device is provided with a closeable sweet potato inlet; an output end of the conveying device is aligned to the inlet of the sweet potato. The storage system has the advantage of prolong the expiration date of the sweet potatoes.