140results about How to "Good anti-corrosion and fresh-keeping effect" patented technology

The invention relates to a compound biological antiseptic and preservation agent for food. The compound biological antiseptic and preservation agent is prepared by evenly mixing pure biological solid preparations or products such as epsilon-polylysine, nisin, natamycin, lysozyme, bacillus subtilis, ascorbic acid, a toona sinensis leaf extract, a water-soluble resveratrol preparation, tea polyphenol and chitosan. The compound biological antiseptic and preservation agent has a strong inhibition effect on spoilage bacteria and pathogenic bacteria in various foods and good inhibition action on oxidative deterioration of the food. Compared with the existing various preservatives, the compound biological antiseptic and preservation agent has the characteristics of broad antibacterial spectrum, high safety, high efficiency and convenience in use.

An antistaling method for the packed food features that a flow control system is coupled to the packing machine to quantitatively spray the antiseptic antistaling liquid onto the surface of said food or in the packing bag.

The invention relates to the field of meat product processing, and particularly relates to a preserved meat processing method. The preserved meat processing method can lower the content of benzopyrene in a preserved meat product by selecting and controlling the smoking temperature, humidity and smoking materials in the smoking step. The processing method provided by the invention can improve the preserved meat pickling temperature properly by using nisin and biological preservatives to shorten the pickling time from 40 days of the conventional art to 15 days, thereby preventing meat deterioration in the pickling process, improving preservation effect of preserved meat, and improving work efficiency.

The invention discloses antisepsis fresh keeping agent for the orange containing the tea saponin. The components have the weight percentages that tea saponin is of 0.01-80 percent, common orange antiseptic imazlil technical or prochloraz technical is of 0.5-80 percent, and the rest is assistant agent. The above components are mixed into emulsifiable concentrates, or wettable powder, or micro-emulsion, or suspending agent, or suspending emulsion, or emulsion in water, or soluble fluid. The invention lowers the fresh keeping cost as the medical effect is improved greatly, eliminates the toxicity of the chemical agent greatly, and has important significance for reducing the harm of the chemical agent on the environment and the human being, and for developing the vegetable extraction and the chemical agent mixture.

The invention discloses a pork fresh-keeping agent with an excellent fresh-keeping performance. The pork fresh-keeping agent is characterized by comprising the following materials in parts by weight: 20-40 parts of clove and cinnamon compound extracting solution, 5-15 parts of pomegranate extracting solution, 2-5 parts of chitosan, 3-6 parts of trehalose, 2-6 parts of propolis, 3-8 parts of lysozyme, 1-4 parts of tea polyphenol, 2-5 parts of Epsilon-polylysine, 1-4 parts of acetic acid, 1-3 parts of sodium lactate, 1-3 parts of grape-seed essential oil, 1-3 parts of orange essential oil and 2-4 parts of bacillus natto. The invention also discloses a preparation method of the pork fresh-keeping agent with the excellent fresh-keeping performance. The pork fresh-keeping agent disclosed by the invention has excellent preservative and fresh-keeping performances.

The present invention relates to a strain for food preservation and its antibacterial product, belonging to the field of food bio-technology. The antibacterial product produced by Bacillus subtilis strain fmbJ has obvious depressing effect for main pathogenic bacteria and putrefactive bacteria in the food, including 7 Gram-negative bacteria, 3 Gram-positive bacteria and 4 moulds. Its production process includes the steps: slope, shave-flask seed, seed tank, fermentation tank, separation extraction and antibacterial metabolic product.

The invention relates to a citric acid-lauric acid monoglyceryl ester microemulsion and a preparation method thereof. The citric acid-lauric acid monoglyceryl ester microemulsion is characterized in that the microemulsion system comprises the following components in parts by weight: 4-10 parts of lauric acid monoglyceryl ester, 4-10 parts of surfactant, 7-15 parts of cosurfactant, 2-5 parts of citric acid and 8-18 parts of distilled water. The preparation method comprises the steps: preparing all the components in required proportion; and putting the prepared components in a container and mixing evenly; treating with ultrasonic weave for 25-35 minutes at the temperature of 25 DEG C to finally obtain the citric acid-lauric acid monoglyceryl ester microemulsion. The invention has the advantages that the water solubility and the anticorrosion effect of the lauric acid monoglyceryl ester are improved, and the citric acid with synergism and bacteriostatic effect is dissolved into the microemulsion system, thereby improving the bacteriostatic effect of the microemulsion.

The invention discloses a biological corrosion preventing and freshness-keeping method for oranges and tangerines, and the method sequentially comprises the following steps:1) adjusting the concentration of methyl jasmonate in a sealed container to 95-105mumol / L, and putting oranges and tangerines into the sealed container so as to be steamed for 22-26 hours at the room temperature; 2) taking out the oranges and tangerines processed by the step 1, and then naturally ventilating the oranges and tangerines; 3) immersing the ventilated oranges and tangerines into a 1*10<10>-1*10<12> cell / L cryptococcus laurentii suspension for 1-3 minutes, and then taking out the oranges and tangerines and drying by virtue of natural ventilation.

The invention discloses a natural fresh-keeping antiseptic containing protamine. The invention is characterized in that the antiseptic is prepared from the following raw materials by weight ratio: 0.3-0.5 parts of the protamine, 1-1.5 parts of carboxymethyl chitosan, 1.2-1.8 parts of tea polyphenol and 0.6-0.8 parts of oxalic acid. The antiseptic overcomes limitations that present natural antiseptic is difficult to effectively maintain freshness and prolong preservation time; through effective combination of the protamine with the tea polyphenol and the carboxymethyl chitosan, the antiseptic can both significantly prolong preservation time of food and improve freshness of preserved food, and the antiseptic is safe, reliable, and easy for large-scale promotion.

The invention discloses a litsea cubeba oil based preservative and fresh-keeping composition. The composition comprises the following components in parts by weight: 10-20 parts of plant essential oil composite, 20-30 parts of surfactant, 20-30 parts of cosurfactant, and 25-60 parts of distilled water; and the plant essential oil composite comprises the following components in parts by weight: 40-60 parts of litsea cubeba oil, 20-40 parts of eucalyptus oil, and 20-40 parts of curcuma oil.

The invention relates to a feed for cattle, and in particular relates to a composite traditional Chinese herbal medicinal premix feed for dairy cattle. The feed comprises the following raw materials in parts by weight: 20-40 parts of dairy cattle composite vitamin, 3-5 parts of astragalus, 5-8 parts of aloe, 4-6 parts of Chinese angelica, 8-12 parts of schisandra chinensis, 6-9 parts of eucommia ulmoides, 4-7 parts of scutellaria baicalensis, 5-8 parts of raspberry, 7-10 parts of red peony root, 60-100 parts of dairy cattle mineral elements, 8-12 parts of VE (vitamin E), 9-15 parts of bacillus licheniformis, 2-5 parts of zinc methionine, 4-8 parts of chromium yeast, 8-10 parts of selenium yeast, 3-6 parts of phytase, 160-220 parts of edible salt, 180-220 parts of calcium carbonate, 150-200 parts of monocalcium phosphate and 80-300 parts of zeolite powder. The premix feed provided by the invention can completely replace antibiotics and chemical synthetic medicines in the feed to avoid medicine residue in milk, is safe and effective, does not have residues or drug-resistance, and is in accordance with the requirement on production of green feed and green livestock products.

The invention relates to a method for preserving cut apple for an ultra-long time by conditioning air. The method comprises the following steps: (1) cutting complete apples into blocks; (2) protecting colour of the apple blocks by using a colour protecting agent and coating films on the apple blocks by using a film coating agent; (3) draining the apple blocks and then processing the apple blocks in a continuous high-oxygen-concentration condition; and (4) carrying out gas packing the processed apple blocks, sterilizing the apple blocks and finally refrigerating the apple blocks, wherein all the operations are carried out at 0-5 DEG C. According to the method, the apples are cut at a low temperature and then processed under a high-oxygen-concentration condition; compared with the process of only refrigerating cut apples, the method provided by the invention has the advantages that the preservation period of the cut apple can be prolonged much longer, and due to the high oxygen concentration, the growth of some bacterium and funguses can be suppressed, the rottenness of the fruits and vegetables in preservation can be reduced, the respiration effect and ethylene synthesis of the fruits and vegetables can be reduced, the tissue brown stain can be slowed and the generation of substances with peculiar smells such as acetaldehyde and ethanol and the like can be reduced, so that the quality of the fruits and vegetables in preservation can be improved.

The invention relates to the technical field of fruit postharvest disease control, and discloses a method for improving the fruit disease control effectiveness of antagonisitic yeast. The method comprises the following steps: activating antagonistic yeast, and carrying out liquid culture of the activated antagonistic yeast, wherein an activation medium used in the activation is obtained through adding water to 8g of a beef extract, 5g of yeast powder, 10g of glucose, 20g of agar, 1-10g of beta-glucan to 1000ml, and disinfecting; and each of a seed medium used in the activation and a seed medium used in the liquid culture is obtained through adding water to 8g of the beef extract, 5g of the yeast powder, 10g of glucose, and 1-10g of beta-glucan to 1000ml, and disinfecting. The above mediums can be used for the induction improvement of the fruit disease control effectiveness of the antagonisitic yeast (Cryptococcus laurentii having a preservation number of CGMCC NO.3590).

The invention relates to a slow-release preservative for fruits and vegetables. Adsorbing carrier adsorbing ethanol solution is loaded into a slow-release bag made of a polyethylene slow-release film, and the slow-release bag is then packaged by an air-permeable paper bag; the adsorbing carrier is powder or a shaped block, and the components of the adsorbing carrier include silica gel, diatomite and polydivinylbenzene porous adsorbent. The invention adopts the method of slowly releasing ethanol to inhibit the yellowing and rotting of fruits and vegetables, and the slow-release preservative has a remarkable effect in reducing the loss of the moisture of fruits and vegetables and inhibiting the growth of pathogenic bacteria and the aging of fruits and vegetables, and is a pollution-free, non-toxic and recyclable preservative product for fruits and vegetables. Compared with conventional products, the slow-release preservative can decrease the weight loss rate of different fruits and vegetables in the storage period by 10 to 30 percent and the rotting rate by 15 to 40 percent and prolong the shelf life by 30 to 50 percent, thus having a good preservation effect, and is applicable to the preservation of various fruits and vegetables. The formulation of a preparation method is simple, material resources are rich, the slow-release preservative is easy to prepare, the cost is low, and moreover, the slow-release preservative is convenient to use.

The invention discloses a compounded edible fungus meat product and a processing method thereof. The method comprises the following steps: by taking fresh edible fungi and mauremys mutica as raw materials, firstly carrying out rinsing, color-protecting, slicing, precooking, salting, desalting and the like on the edible fungi so as to prepare a semi-product; carrying out rinsing, fishy smell removing, precooking, bone soup flavoring, cooling, slitting and the like on the mauremys mutica so as to prepare a semi-product; proportionally combining the semi-product of the edible fungi with the semi-product of the mauremys mutica, adding spices, seasonings and auxiliary materials and evenly mixing so as to obtain the compounded edible fungus meat product. The compounded edible fungus meat product has the advantages of being green and natural, reasonable in nutritional matching, excellent in flavor, good in taste, convenient to eat, long in shelf life and the like.

The invention discloses an extracting method of mango seed essential oil and application thereof in refreshment of pitaya. The extracting method of the mango seed essential oil comprises the following steps: drying, pulverizing, microwave pretreatment, super-critical CO2 extraction and two-stage molecular distillation. Mango seed crude essential oil obtained by super-critical CO2 extraction is subjected to second-stage molecular distillation to obtain mango seed essential oil, and the mango seed essential oil extracted by the extracting method of the mango seed essential oil is high in purity and small in purity. The mango seed essential oil is applied to refreshment of the pitaya, bacteria on the surface of the pitaya, inside the pitaya and in a storage environment can be killed, bacteria attack is prevented effectively, meanwhile, the mango seed essential oil has effects of resisting oxidation and clearing free radicals of the pitaya, brown stain of the pitaya is inhibited, melanin is inhibited, meanwhile, procyanidine in the pitaya can protect a fresh-keeping film of the pitaya against being decomposed, by the fresh-keeping film, the consumption speed of nutrients of the pitaya is reduced, rot and deterioration of the pitaya is slowed down, and the shelf life of the pitaya is prolonged.

The invention discloses a processing and preservation method of ready-to-eat crayfish. The method includes the steps of selecting materials, cooking the materials, adding a preservative and fresh-keeping agent, performing sterilization and storing the cooked crayfish. According to the method, the special preservative and fresh-keeping agent is employed with normal pressure steam cooking and vacuum packaging, so that the method, through scientific optimization and cooperative effect, has very excellent preservation effect on the cooked crayfish. The special preservative and fresh-keeping agent is added to the raw material crayfish before and after the cooking process is finished, and then the crayfish is vacuum-packaged and steam-cooked under normal pressure, and finally is refrigerated in a refrigerator being lower than 5 DEG C. The ready-to-eat crayfish can maintain pure color, refreshing flavor and moderate tissue hardness within shelf life being 6 months, and has a special taste of crayfish.

The invention discloses a preparation method for a coating type edible fruit preservative and belongs to the technical field of preparation of a food preservative material. The method comprises the following steps: utilizing enzyme and ethyl alcohol to compound and extract tea polyphenol from green tea; utilizing an alkaline process and an acid process to extract fish skin collagen, and meanwhile, utilizing organic acid to modify collagen and taking the modified collagen as a film forming matter; and lastly, compounding the film forming matter, the anti-microbial additive and the tea polyphenol alcohol extract, thereby acquiring the coating type preservative. The preservative disclosed by the invention has a long-lasting and stable preserving effect; after the preservative is used, a uniform barrier film can be formed on the surface of the fruit; the preserving time of the fruit preserved with the preservative is prolonged for 2-4 times of that of the fruit preserved with the traditional preservative, and meanwhile, the fruit has a long-lasting antibacterial effect and the inhibition ratio for various bacteria and molds can reach up to 95% or above; the preservative is safe and nontoxic and is harmless to human health after use.

The invention discloses a melon and fruit antiseptic and fresh-keeping agent. The antiseptic and fresh-keeping agent comprises the following raw materials: 0.04%-0.1% parts of scutellaria baicalensisextract, 0.1%-0.15% parts of clove oil, 0.04%-0.1% parts of cinnamon oil, 0.05%-0.1% parts of saponin extract, 0.15%-0.2% parts of patchouli oil, 0.15%-0.2% parts of calamus oil, 0.3%-0.5% parts of camellia meal extract, 1.3%-5.5% parts of emulsification thickener, 2.3%-7% parts of other additives, the balance water, and the total amount of raw materials is 100%. The invention also discloses a kiwi fruit antiseptic and fresh-keeping agent, a preparation method thereof and a melon and a melon and fruit storage method. The raw materials of the plant-derived antiseptic and fresh-keeping agent ofthe present invention are all plant-derived extracts, without any chemical organic reagents, and have good antiseptic and fresh-keeping effect. After being mixed with water, the agent can be used to form a film on the surface of fruits and vegetables to inhibit the growth of pathogenic bacteria. At the same time, the film can reduce and inhibit the physiological metabolism of the fruit after harvest, thereby improving the quality of the fruit, and extending shelf life.

The invention discloses a natural preservative for a meat product. The natural preservative is prepared from the raw materials containing the following components by weight percent: 0.5%-2.5% of malic acid, 0.5%-2.5% of citric acid, 1.5%-3.5% of sodium lactate, 1.0%-3.5% of carrageenan, and the balance of water. The invention also discloses a use method of the natural preservative for the meat product. The natural preservative for the meat product is mainly suitable for preventing corrosion and retaining freshness of cooked meat which is sold in bulk. The natural preservative for the meat product has the advantages that the natural preservative is free from being limited by food additives, the taste is free from being influenced, the operation is convenient, and the cost is low. The natural preservative for the meat product can be used for prolonging the shelf life of the cooked meat which is sold in bulk for 2-8 days under the same conditions, has obvious effects of preventing corrosion and retaining freshness, and is suitable for preventing corrosion and retaining freshness of other food which is sold in bulk.

The invention relates to a compound preservative and fresh-keeping agent for cooked aquatic products, which is prepared from the raw materials including, by weight, 1-3 parts of nisin, 2-4 parts of potassium sorbate, 2-4 parts of sodium diacetate, and 1-3 parts of an anti-oxidant. The compound preservative and fresh-keeping agent is a compound preparation which is designed through scientific optimization. Food-grade preservative and anti-oxidizing components are added to the preservative and fresh-keeping agent to achieve synergistic effects, so that the preservative and fresh-keeping agent has excellent preservative effects on the cooked aquatic products. When being subjected to pasteurization in a vacuum package, the cooked aquatic products with addition of the preservative and fresh-keeping agent is free of bag swelling after 20 days at 37 DEG C and is free of deterioration after 6 months at normal temperature. Meanwhile, the food can maintain the original fresh degree and flavors.

The invention discloses a method for processing pickle type livestock and poultry liver food. The method comprises the following steps of: pretreatment of livestock and poultry liver, precooking and deodorization of the livestock and poultry liver, preparation of livestock and poultry liver soaking fermentation solution, soaking fermentation of the livestock and poultry liver, preparation of livestock and poultry liver food sauce, preparation of black salted turnip ingredients, canning and thermal sterilization. The livestock and poultry liver food prepared by the method has good mouthfeel, has no smell, is convenient to preserve and has long quality guarantee period.

The present invention relates to the production process of bamboo vinegar liquid compound salt as preservative and freshness keeping agent for fruits and vegetable. Bamboo vinegar liquid is heated to 40-70 deg.c, lime is added gradually via stirring, and after maintaining for 20-60 min and regulating pH to 5.0-7.0, compound salt preservative is prepared. The present invention converts bamboo vinegar liquid into the compound salt, and the produced compound salt may be used directly to plant, such as spraying to leaf of grape before blossoming, after blossom falling and before harvest. Spraying to plant can avoid fungus invasion to obtain good harvest, and the product may be preserved for longer time.

The invention discloses a formula and a preparation method of a thymol-contained plant-derived fruit and vegetable fresh-keeping agent. The plant-derived fruit and vegetable fresh-keeping agent comprises components in percentage by weight as follows: 1%-30% of thymol, 0.0001%-0.3% of isopentennyladenine, 5%-10% of camphor, 5%-10% of garlic oil, 5%-10% of sucrose ester, 20%-60% of a carrier, 0.15%-0.5% of an antifoaming agent and the balance of water. The plant-derived fruit and vegetable fresh-keeping agent has functions of fruit aging delaying, corrosion prevention, sterilization and freshness keeping as well as low cost and long freshness lifetime, and can be used for keeping freshness of fresh peaches, oranges, grapes, strawberries, cucumbers, green beans, tomatoes and mangoes. The plant-derived fruit and vegetable fresh-keeping agent has functions of fruit aging delaying, corrosion prevention, sterilization and freshness keeping.

The invention provides a bactericidal composition containing active components of bellkute and thiabendazole and relates to a bactericidal composition having a synergistic effect. The bactericidal composition is applied to the field of chemical protection of agricultural plants and shows extremely high antibacterial and bactericidal activity to harmful fungi in agriculture or gardening. In the bactericidal composition containing active components of bellkute and thiabendazole, the weight ratio of bellkute to thiabendazole is 1:20-20:1. The bellkute and thiabendazole account for 6 to 90 percent of the weight of the bactericidal composition. The bellkute and thiabendazole can be compounded with known auxiliary agents and excipients to form any allowable pesticide formulation, and the formulation may be wettable powder, water dispersible granules, a suspending agent, paste and missible oil. The bactericidal composition is used for controlling the bacteria of cereals, fruits, vegetables and economic crops.

The invention relates to the technical field of biological fresh-keeping agents, in particular to a safe healthy meat low-temperature cold storage fresh-keeping agent. The fresh-keeping agent comprises the following components in percentage by mass: 5-9.5% of a cactus flower extract, 0.8-2.3% of chitosan, 0.9-1.5% of a phosphoric acid buffer solution, 0.3-0.6% of tea polyphenols, 0.2-1.1% of potassium sorbate, 0.2-0.5% of lysozyme, 0.3-0.9% of a bacteriostasis protein solution and the balance of deionized water, wherein the cactus flower extract is polysaccharide substances extracted from receptacle tubes and ovaries of cactus flowers, and has favorable film formation effects and moisture absorption; and bacteriostasis protein contains one or more kinds of ovotransferrin, lactoferrin, yolkimmunoglobulin and transferrin. The fresh-keeping agent is prepared from biomaterials, is good in fresh keeping effects, is easy to eliminate, is small in influence on meat quality and is quite safeand healthy.

The invention discloses a composite processing method for preventing corrosion, keeping fresh and clearing agricultural chemical after picking cherry tomatoes. The composite processing method comprises the following steps of: choosing cherry tomatoes in a hard-ripe stage, soaking by hot water and storing, wherein the hot water contains sodium bicarbonate, the concentration of the sodium bicarbonate in the hot water is 1.5-2.5 percent (m / v), the temperature of the hot water is 45 DEG C, the soaking time of the cherry tomatoes is 8-12 minutes, and the storing temperature is no higher than 20 DEG C. The cherry tomatoes do not have a cracking phenomenon after being soaked in the hot water containing sodium bicarbonate at 45 DEG C. The composite processing method can delay the decrease of the fruit hardness and the soluble solids of the cherry tomatoes, reduce the generation and the development of rottenness and has optimal clearing effect for agricultural chemical carriomycin.

The invention provides a phosphorylated soybean isolated protein composite coating agent which is prepared from the following components in percentage by mass: 1.0 to 6.0 percent of phosphorylated soybean isolated proteins, 0.1 to 5.0 percent of arabic gum, 0.1 to 4.0 percent of sugar alcohol, 0.1 to 3.0 percent of tween-20, 0.1 to 2.0 percent of glycerin monostearate, 0.1 to 3.0 percent of glycerol monolaurate and the balance of water. By the technologies such as phosphorylating modification of the soybean isolated proteins and physical blending with other coating materials, the phosphorylated soybean isolated protein composite coating agent is prepared and is applied to coating of shrimp skins to prolong the storage time of the shrimp skins. The coating materials used for the phosphorylated soybean isolated protein composite coating agent are safe, edible, low in cost and high in application prospect.

The invention discloses application of 2-(4-methoxyphenoxy) propionic acid and an antiseptic preservative agent for preservation of citrus after harvest. The preservative agent comprises 2-(4-methoxyphenoxy) propionate and auxiliary materials as effective ingredients. The effective ingredients of the preservative agent contain 2-(4-methoxyphenoxy) propanoic acid (MPP), and MPP is a natural source food additive of a GRAS level. The preservative agent effectively substitutes 2,4-D, and the adverse effects of 2,4-D serving as a preservative agent are eliminated. The preservative agent disclosed by the invention has an obvious preservative effect and is green and safe, and a processing method is simple and easy. When the preservative agent is used for antisepsis and preservation of fruits, the aims of antisepsis and preservation can be achieved by applying the additive with different concentrations according to the requirements of practical situations.

The invention relates to the technical field of fresh fruit and vegetable preservation, in particular to environment-friendly fruit and vegetable preservative paper. The environment-friendly fruit and vegetable preservative paper is formed by compounding an upper layer of single-piece wood pulp raw paper and a lower layer of single-piece wood pulp raw paper, wherein the upper-layer paper is bamboo carbon fiber paper; the lower-layer paper is traditional Chinese herbal medicine preservative paper; and the traditional Chinese herbal medicine preservative is formed by spray-coating the raw paper with one to two layers of traditional Chinese herbal medicine preservative liquid. The traditional Chinese herbal medicine components of the raw materials in the preservative liquid have an antibacterial synergistic effect, so the preservative liquid can improve bacteriostatic and preservative effects, is an efficient, broad-spectrum and non-toxic natural fruit and vegetable freshness-retaining preservative and avoids the safety problem of the chemical preservative in the use process. The raw paper is wood pulp paper and bamboo carbon fiber paper, can reduce the humidity of the fruit and vegetable storage space, is antibacterial and anti-mildew, can improve air cleanliness, has an excellent preservative effect, can be used repeatedly, has high degradability and is non-toxic and nuisanceless. The environment-friendly fruit and vegetable preservative paper has a wide application prospect and has an active effect on fruit and vegetable preservation and freshness retaining.