35results about How to "Good antibacterial and fresh-keeping effect" patented technology

The invention discloses a preparation method of fresh kiwi fruit slices. The preparation method comprises the following steps: taking fresh high-quality kiwi fruits of which the hardness is between 9.0 kg/cm<2> and 11.0 kg/cm<2> as standard raw materials, putting slices into distilled water after washing, peeling and cutting the kiwi fruits, pumping ozone until the concentration is 0.8 to 1.0 mg/L, and carrying out ultrasonic assisted sterilization for 5 to 8 minutes; then, adding the slices into a kiwi fruit mixed color protecting solution which is prepared from 0.2 percent of ZnCl2, 0.25 percent of EDTA (Ethylene Diamine Tetraacetic Acid)-2Na, 0.10 percent of ascorbic acid and 0.1 percent of citric acid for carrying out color protection, and infiltrating by using 0.5 to 2.0 percent of PEG (Polyethylene Glycol)-chitosan edible coating film after dewatering; finally, packaging by using a PP (Propene Polymer) pallet and a PE (Poly Ethylene) film, and storing at low temperature. The fresh kiwi fruit slices prepared through the preparation method have the characteristics that the appearance color is well kept, browning is not easy to cause, the bacteria inhibiting and fresh keeping effects are good, the storage period is long, and the quality is stable.

The invention discloses a tea polyphenol composite coating preservative and a preparation method thereof. The composite coating preservative is prepared from the following raw materials according to mass concentration: 2.5-5.5% of collagen, 0.5-3.5% of glycerol, 0.5-4.5% of gelatin, 0.1-1% of tea polyphenol, and deionized water. According to the preparation method, tea polyphenol, collagen, gelatin, and glycerol are used as main raw materials to prepare the composite coating preservative, and then the preservative is spread on hawthorn fruits. After 20 day's storage at room temperature, researchers research changes of hardness, vitamin C, sensory quality, weight loss rate and other indexes of hawthorn fruits, so as to evaluate the preservation effect of the composite coating preservative on hawthorn fruits. The hawthorn fruit treated by the coating preservative changes more slowly in weight loss rate, sensory quality, hardness and vitamin C than the hawthorn fruit not spread with the coating preservative. The preservative effectively prolongs the shelf life of the hawthorn fruits. The coating preservative with best preservation effect is prepared from the following raw materials: 4.0% of collagen, 3.0% of gelatin, 0.2% of tea polyphenol, and 1.0% of glycerol.

The invention relates to an application method of ozone ice in a storage process in aquatic product processing and physical distribution. The application method is simple to operate, good in effect, suitable for storage and preservation of aquatic products in a mechanical refrigeration house or a mobile mechanically refrigerated vehicle and suitable for fresh aquatic products including fishes, shrimps and crabs or semi-finished products which are prepared from fresh aquatic products including fishes, shrimps and crabs.

The invention discloses a safe and environment-friendly vegetable preservative. The preservative comprises a core material and a capsule wall covering the core material, wherein the capsule wall is prepared from raw materials including gelatin, carboxymethyl cellulose and a curing agent; the core material is compound essential oil prepared from components as follows: 30%-40% of mint essential oil, 20%-30% of cinnamon essential oil, 20%-30% of clove essential oil, 5%-10% of citronella essential oil and 5%-10% of chili essential oil. The invention further discloses a preparation method of the safe and environment-friendly vegetable preservative. The compound essential oil prepared from the mint essential oil, the cinnamon essential oil, the clove essential oil, the citronella essential oil and the chili essential oil is adopted as the core material, the microcapsule preservative is prepared with a compound gel technology, the preservative is safe, environment-friendly and low in cost, the preservation time of vegetables is effectively prolonged, preparation is simple and easy to control, and the actual production requirement is met.

The invention discloses an iced fresh meat fresh keeping film. The iced fresh meat fresh keeping film is prepared by film preparing on a solution, and each litre of the solution consists of the following raw materials in parts by weight of 50-70 parts of chitosan, 1-3 parts of sodium alginate, 1-3 parts of sodium carboxymethyl cellulose, 15-35 parts of glycerine, 1-3 parts of glutinous rice flour,1-2 parts of ascorbic acid, 3-5 parts of gelatin, 10-14 parts of polylactic acid, 0.5-1 part of nisin, 1-1.5 parts of natamycin, 11-13 parts of honey, and 1-3 parts of walnut oil. The invention researches and develops a safe, non-toxic and economic product, and the storage shelf life of the iced fresh meat at 5-8 DEG C can be effectively prolonged. The stretching intensity, the breaking elongation rate, the friction coefficient and the transmittance of the iced fresh meat fresh keeping film conform to national standard, and besides, the iced fresh meat fresh keeping film also has favorable antibacterial fresh keeping performance. The fresh keeping film has water solubility, can be used for wrapping the fresh meat, and besides, can absorb part of moisture on the fresh meat, so that the fresh keeping film can be well jointed to the fresh meat. On one hand, the water activity of the fresh meat is reduced, and on the other hand, the storage stability of the fresh meat can be improved.

Disclosed are microcapsule antibacterial agents and a refrigerator, wherein the antibacterial agents comprise a core material and a wall material coating the core material, with a volatile compound having antibacterial and fresh-keeping ingredients as the core material, and the core material can be slowly released to the outside through the wall material, wherein the core material is present in the microcapsule antibacterial agent at a percentage by mass of greater than or equal to 5% and less than 30%, or greater than 40% and less than or equal to 90%.

The invention belongs to the field of packaging materials, relates to a non-woven fabric based composite fresh-keeping packaging material mainly for storage-intolerant fruits and vegetables, and particularly relates to a non-woven fabric based composite fresh-keeping packaging material and a preparation method thereof. The non-woven fabric based composite fresh-keeping packaging material comprisesnon-woven fabrics and a preservative carried by the non-woven fabrics as a base, and the usage amount of the preservative ensures that the non-woven fabrics is increased in weight by 5%-10%. The non-woven fabric based composite fresh-keeping packaging material realizes air permeability for the fruits and also realizes fresh keeping for the fruits.

The invention relates to a nanometer antibacterial fresh keeping film for fruits and vegetables, wherein the raw materials comprise, by weight, 40-50% of linear low density polyethylene, 0.1-1% of a plasticizer, 0.1-3% of carboxymethyl cellulose, 0.1-3% of nanometer silica, 0.1-3% of a calcium-zinc stabilizer, and 40-60% of an anti-fogging agent. According to the present invention, the nanometer antibacterial fresh keeping film has advantages of low environmental pollution, excellent mechanical property, good gas permeability, good moisture permeability and excellent antibacterial fresh-keeping ability.

The invention discloses a lemongrass mixed fruit juice drink with a function of nourishing the stomach and a preparation method of the fruit juice drink. The preparation method comprises steps as follows: lemongrass is subjected to impurity removal, cleaned and air-dried at the room temperature in a dark place; then, the air-dried lemongrass is crushed, and a crushed material is obtained; the crushed material and distilled water are mixed in the mass ratio being 1:(5-10) and stirred, and a pre-extracting solution is obtained; the pre-extracting solution is boiled and filtered, filtrate is collected, and a lemongrass extracting solution is obtained; papaya, mangoes, grape and apple flesh are mixed, juiced, homogenized and filtered, and mixed fruit juice is obtained; the lemongrass extracting solution, the mixed fruit juice and honey are mixed, kept at the temperature of 80 DEG C for 20 mins and immediately cooled to 4 DEG C, and the lemongrass mixed fruit juice drink with the function of nourishing the stomach is obtained. The product is prepared with the simple preparation method, is low in cost and has healthcare functions including stomach nourishing and the like and has high market value.

The invention discloses a permanent deodorization composite material for refrigerators. Firstly, a porous ceramic material is prepared, and then activated carbon is filled into holes of the porous ceramic material, so that the permanent deodorization composite material is formed. The porous ceramic material is prepared from the following raw materials in parts by weight: 98 to 99.5 parts or more of anion powder, 0.5 to 2 parts of fireclay, 11 to 13 parts of carbon granules, and 1 to 5 parts of carboxymethylcellulose. The permanent deodorization composite material has the advantages that about 40000 anions per cubic centimeter are measured in the air around the prepared porous ceramic, the material has excellent antibacterial and fresh-keeping effect, activated carbon is filled into the holes, noxious gas in the space is rapidly adsorbed, and permanent deodorization depends on anion sterilization and bacteriostasis, so that the material is very applicable to rapid, long-lasting and permanent deodorization and fresh keeping of refrigerators, can be further applicable to garderobe and indoor air purification, and can be widely applied to the environmental protection industry.

The invention provides a nano microcapsule preservative, and a preparation method and application thereof. The preservative is prepared from fresh ginger essential oil, konjac gum, sodium alginate andnano SiO2. The preparation method is an emulsified cross-linking method; and the method takes a nano SiO2- konjac gum/sodium alginate composite film as a wall material and takes the fresh ginger essential oil as a core material, so that the nano microcapsule preservative can be prepared through cladding. The preservative is natural, healthy and safe in component, friendly in human body and environment, small in nano capsule particle size, good in heat stability, strong in slow-release capability and suitable for industrial production.

The invention relates to a vegetable and fruit freshness retaining treatment method, in particular to a freshness retaining anti-collision package method in the pear transport period. Carrageenan, polyacrylamide, D-sodium gluconate, monocalcium phosphate and sodium bicarbonate are mixed and are added into walnut peel leach liquor, after heating and stirring, the mixed liquor is led into a granulation model for granulation, freshly-harvested pears are put into a package bag, spherical particles are added, distilled water and mixed gas are led into the package bag, and bag sealing is carried out. The package method has the good anti-collision, freshness retaining and color protecting effects.

The invention provides a processing method of pickled seawater fish with grains and wine. The processing method comprises the following steps of preprocessing the seawater fish, performing cleaning, performing fishy smell elimination by combining alkaline water with ultrasonic treatment, performing pickling, performing dehydration, performing pickling on the fish with grains and wine, performing vacuum packing and performing sterilization. A treatment manner of combining the alkaline water obtained through electrolysis with ultrasonic waves is used for removing fishy smell and redundant fat in the seawater fish, so that the product quality is improved. A vacuum pickling manner is used, so that the pickling efficiency is greatly improved. A ClO2 solution is used for soaking treatment, so that a good bacterium-reducing antiseptic effect is achieved. A natural antioxidant namely tea polyphenol is applied to the seawater fish, so that good bacterium-restraining and fresh-keeping effects are achieved.

The invention discloses a packaging paper prepared from a non-wood paper pulp and a preparation method thereof. The sizing agent of the packaging paper prepared from the non-wood paper pulp disclosed by the invention is prepared from straw pulp and bamboo pulp, wherein the ration of the packaging paper is 30g/m<2>-60g/m<2>; the content of the compound papermaking additive is 0.5%-1.0% of oven dry stock; the spraying or coating volume of the preservative preparation is 30-50mL/m<2>. The packaging paper disclosed by the invention has the advantages of strong waterproof property, high physical strength and good anti-bacterial preservation effect, capability of reducing sewage treatment cost and treatment difficulty and capability of reducing energy consumption and environmental pollution.

The invention discloses a fruit and vegetable sulfur-free fresh-keeping processing technology which is characterized by comprising the following steps: step 1, fruit and vegetable decontamination: washing picked fruits and vegetables to remove stains on the surfaces, and naturally airing to obtain decontaminated fruits and vegetables; step 2, pesticide removal of fruits and vegetables: soaking the decontaminated fruits and vegetables in alkaline water, taking out the fruits and vegetables, washing the fruits and vegetables with clear water, and naturally airing the fruits and vegetables to obtain pesticide-removed fruits and vegetables; step 3, sterilizing the fruits and the vegetables: soaking the fruits and the vegetables subjected to pesticide removal in a sterilizing solution, taking out the fruits and the vegetables, washing the fruits and the vegetables with clear water, and naturally airing to obtain the sterilized fruits and the vegetables; step 4, coating the fruits and vegetables: selecting proper antibacterial packaging paper to coat the fruits and vegetables according to the shapes and sizes of the fruits and vegetables, so as to obtain the coated fruits and vegetables; and step 5, fruit and vegetable preservation: the coated fruits and vegetables are placed in a preservation box, and the preservation box is placed in a refrigeration house for storage.

The invention discloses a hydrogel composite material, a preparation method and application, and relates to the field of antibacterial hydrogel composite materials and fruit antibacterial preservation. Through the formula design of the hydrogel, the antibacterial property and moisture retention of the composite material are remarkably improved, and the fresh-keeping time and taste of fruits can be controlled by adjusting the proportion of the components; the preparation method of the hydrogel composite material is easy to operate and good in wrapping performance; the hydrogel composite material prepared by the invention has excellent antibacterial and fresh-keeping effects, under the condition of room temperature, waxberries are stored for 7 days, strawberries are preserved for 14 days, and the storage time of fruits is prolonged.