1280results about How to "Improve the preservation 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.

The invention provides a method for making fermented minced or cubed meat by utilizing a fermenting agent. The method comprises the steps of minced or cubed meat raw material pretreatment, preserving, fermenting, storing and the like, the above raw material selects cold meat or fresh meat, and a strain comprises one or more of lactic acid bacteria, Debaryomyces hansenii, Micrococcus Kristinae, Micrococcus varians and Staphylococcus xylosus. A fermented product obtained in the invention has the characteristics of fine texture, elasticity, rich and pure fragrance, possessing of the sour fragrance specially possessed by fermented meat products, good mouthfeel and unique flavor, and also has the advantages of high nutrition value, high safety, eating convenience, easy preservation, probiotic effect and the like.

An ink containing a phthalocyanine compound represented by the formula (I):wherein X1 to X4, Y1 to Y4, A1 to A4, and M are defined herein.

The present invention provides a rose sauce and the preparation process thereof. The rose sauce is produced by novel edible rose through the following steps: cleaning; beating; using 3% citric acid solution to adjust the pH value of slurry to 3.7 to 5.5; based on mass ratio, mixing a slurry obtained by 10 parts of fresh rose through the above-mentioned steps with 8 to 12 parts of white sugar, 4 to 8 parts of grape syrup, 1 part of honey, 0.01 parts of potassium sorbate, putting into a fermentation cylinder, heating to 65 DEG C-85 DEG C for sterilizing 10 to 30 minutes, cooling to 20 DEG C-50 DEG C; according to a proportionality that each g of fresh rose using 0.1-0.2u of cellulase and 0.2-1.0u of tannase , entirely dispersing and dissolving the two enzymes required by 10 parts of rose in 0.5 parts of sterile water; pouring the sterile water in the fermentation cylinder and mixing uniformly, hydrolyzing the mixture in the pot, wherein, the hydrolysis temperature is 20-50 DEG C, the hydrolysis time is 24-240 hours; and then heating to 90 DEG C, heat preservation 5 minutes to kill the enzymes activity, and then obtaining the products after cooling down to room temperature.

An aryl amine polymer is provided which contains a specific repeat unit, its use in preparing an organic semiconductor material which contains the aryl amine polymer and an additional specific compound and in the preparation of organic light emitting devices (OLED), organic thin film transistors (TFT) and so on, along with an organic TFT including a substrate, an organic semiconductor layer which contains the organic semiconductor material and is located overlying the substrate, an electrode pair of a source electrode and a drain electrode; and a third electrode.

The invention discloses a natural rubber liquid slurry containing chitosan / sericin and a preparation method thereof, and belongs to the field of high polymer chemistry. The invention is characterized in that the preparation method comprises the following steps: respectively preparing a chitosan water solution and a sericin water solution, mixing the two solution, and regulating the pH value of the mixture to 9-11 by using ammonia water and a citric acid solution; and adding the obtained chitosan / sericin mixed solution to a natural latex slurry, adding a laurate surfactant, and mechanically stirring the mixture uniformly to obtain the natural rubber liquid slurry containing chitosan / sericin. The invention has the advantages that the chitosan has the functions of adsorbing water soluble proteins in the latex, inhibiting bacteria and viruses from breeding, and the like; and the sericin has the functions of oxidation resistance, allergy resistance, hydrophilia, oil resistance and the like, thereby enhancing the emulsion phase stability and the preservation effect of the natural latex. In particular, the product obtained by using the method overcomes the defects of short service life, easy aging and sticking, poor oil resistance, initiation of protein allergy and the like in the traditional natural latex product.

A deoxidant composition comprising 100 parts by weight of iron powder, 0.01 to 20 parts by weight of metal halide and 0.01 to 5 parts by weight of water repellent agent. The deoxidant composition even when used in a high-humidity atmosphere can maintain oxygen absorption potency. A deoxidant pack for high humidity obtained by wrapping the deoxidant composition without mixing of any inorganic filler by means of an air-permeable packaging material can reduce the apparent volume of deoxidant composition, so that the amount of packaging material used in the production of the deoxidant pack can be reduced.

The invention belongs to the technical field of lithium-sulfur batteries and in particular relates to a composite membrane of a lithium-sulfur battery. The composite membrane is a negative ion type composite multi-stage porous diaphragm and comprises a mixture of a negative charge ionization polymer and a lithium ion conduction polymer, wherein the composite multi-stage porous diaphragm has a macropore channel structure of 50 nanometers to 2 microns; micropores of 1-50 nanometers are formed in the side walls of macropore channels; the porosity is 50%-80%; macro pores account for 40%-70% of all pores and the rest pores are micropores. The composite multi-stage porous diaphragm provided by the invention has the characteristics and the beneficial effects that the macro pores of the composite membrane are good in electrolyte solution absorption and storage capacity, and the micropores are connected with the macro pores, so that the conduction of lithium ions can be facilitated; polysulfide negative ions can be excluded under the charge effect of the composite membrane material to a certain extent, so that the shuttle effect is inhibited, the loss of active substances is reduced, and the battery efficiency and stability are improved.

The invention discloses an intelligent temperature control method of a fridge refrigerating chamber, a device and a fridge. The intelligent temperature control method includes the steps: dividing the refrigerating temperature range of the fridge refrigerating chamber into a plurality of storage temperature ranges, and acquiring average storage temperature of each storage temperature range; identifying refrigerated food to obtain food information; calling a preset food temperature database according to the food information to obtain the amount of the refrigerated food corresponding to each storage temperature range, and acquiring the percentage of the amount of the refrigerated food corresponding to each storage temperature range; calculating refrigerating chamber set temperature according to the percentage of the amount of the refrigerated food corresponding to each storage temperature range and the average storage temperature of each storage temperature range, and controlling the temperature of the fridge refrigerating chamber according to the refrigerating chamber set temperature. According to the intelligent temperature control method, the refrigerating chamber set temperature can be acquired according to storage temperature of various food materials in the fridge refrigerating chamber, and the fresh-keeping effect of the food is greatly improved.

An ink jet recording material is constituted by a support and a recording layer on the support, in which a plurality of recording layer may be provided. At least one recording layer contains colloidal particles and a water-soluble resin. In order to produce the ink jet recording material, a sticking or adhesive interlayer is provided on a support, and a recording layer including at least one layer is superposed on the interlayer. At least one of the at least one layer of the recording layer contains colloidal particles and a water-soluble resin, and the recording layer is coated and formed on a forming material. Then, the forming material is peeled from said recording layer.

To provide a cell preservation solution that enables cells to be preserved not only in cryopreservation but also in cold storage, and improves the performance of cell preservation, and also provides a simple cell preservation method using the preservation solution. The cell preservation solution is characterized in that it contains at least carbohydrates, sodium ions and potassium ions, and the molar concentration of the sodium ions is equal to or greater than the molar concentration of the potassium ions. In this way, the cells can be preserved not only by cryopreservation but also by cryopreservation, thereby providing a convenient cell preservation method. Furthermore, with the cell preservation solution of the present invention, cells can be suspended in the preservation solution and directly inoculated in a culture medium for cell culture without going through steps such as washing, so it is very convenient.

The invention relates to a method for making a coffee composition, the method comprising separating coffee beans from the pulp and husk of a coffee cherry, roasting the coffee beans, and adding dried pulp and / or husk of the coffee cherry to the roasted coffee beans. The invention also relates to a coffee composition comprising roasted coffee beans and pulp of a coffee cherry and / or husk of a coffee cherry. The invention further relates to a coffee beverage comprising a coffee composition of the invention, and to the use of pulp and / or husk of a coffee cherry to modify the taste of a coffee composition made of coffee beans.

The invention discloses a remote sensing image fusion method based on a dual-channel neural network, and the method comprises the steps of firstly, extracting the spatial detail information in a high-frequency component after the high-pass filtering of a panchromatic image through the joint learning of a dual-channel network by utilizing the ARSIS thought; then injecting spatial detail informationinto each waveband image of the multispectral image by using a detail injection model to obtain a required high-resolution multispectral image. According to the method, the advantages of deep learning are effectively utilized, the spatial detail information, different from multi-spectral image waveband images, of a panchromatic image is obtained through double-channel network joint training, andthe correlation between the interior of the image and the images is fully utilized, so that the detail reconstruction is more accurate. Meanwhile, the number of injected details is effectively controlled by using the detail injection model, so that the spatial information storage performance of the fusion algorithm is remarkably improved, and the spectral characteristics of the original multispectral image are well kept.

The invention provides a control method for an air-cooled refrigerator. The method comprises the following steps that S2, a compressor and a fan are operated simultaneously to refrigerate a refrigerating compartment, whether defrosting is started or not is judged, and if yes, the compressor is controlled to stop, and the fan is controlled to operate continuously to defrost an evaporator; S3, after defrosting is started, the temperature of the evaporator is sensed, after the temperature of the evaporator reaches the intermediate defrosting temperature, the temperature of the refrigerating compartment is sensed, if the temperature of the refrigerating compartment is higher than the shutdown temperature, the compressor is controlled to start to refrigerate the refrigerating compartment, and if the temperature of the refrigerating compartment reaches the shutdown temperature, the fan is controlled to continue operating to defrost the evaporator continuously; and S4, in the process that the fan continues operating to defrost the evaporator continuously, when the temperature of the evaporator increases from the intermediate defrosting temperature to the final defrosting temperature, the fan is controlled to stop, and defrosting is finished. Accordingly, the temperature in the refrigerating compartment is also taken into consideration in the defrosting process, the temperature in the refrigerating compartment fluctuates slightly, and the freshness retaining effect of the refrigerating compartment is improved.

Disclosed is a chemical reaction cartridge including a substrate which is a rigid body and an elastic body, and a flow path and two or more chambers connected by the flow path are formed inside the cartridge, the cartridge is structured so as to move or block a fluid substance in the flow path or the chamber by partially sealing the flow path, the chamber or the both of the flow path and the chamber by applying external force to the elastic body from outside, and the substrate includes convex portions which protrude further than the elastic body at a surface of the substrate, on which the elastic body is formed.

This invention relates to a high-performance polyurethane elastomer and its manufacture method, which is characterized by carrying out a reaction of polyester polyol and diisocyanate at a weight ratio of 1 : 0.1-0.9 with catalyst to obtain an isocyanate-terminated low molecular weight prepolymer, and then carrying out a reaction of the prepolymer and low molecular weight diols at a weight ratio of 1 : 0.03-0.06 to obtain the polyurethane elastomer. The invention has the advantages as follows: (1) improved performance of polyurethane elastomer, like high hardness, good wear resistance, high resilience and good oil resistance, (2) improved preservation performance of the diisocyanate-terminated prepolymer, and 10-20 hours of operation time, and (3) increased durability of the products. The method is simple and controllable, and appropriate to manufacture the parts which can be used under the conditions of high loading, high temperature and oil resistance.

The invention discloses a food fresh-keeping storehouse with a full-automatic vending function. The food fresh-keeping storehouse comprises a storehouse body, a computer network platform, a food storage bin, an environment adjusting system, a food identification code recognition system, an automatic-warehouse-in-out system and a computer centralized control system. The food fresh-keeping storehouse is capable of storing and keeping fresh of a plurality of varieties of food and is provided with the full-automatic vending function and an internet communication function. The invention further discloses a vending method of the food fresh-keeping storehouse with the full-automatic vending function. The method includes that the food fresh-keeping storehouse for storing the varieties of the food is set close to users and connected into the internet, a commercial tenant uploads related data to a commercial tenant website and the computer network platform of the food fresh-keeping storehouse with the full-automatic vending function; a user logs in the network platform of the food fresh-keeping storehouse with the full-automatic vending function to selectively purchase the food, pays via a third party payment platform to complete a transaction to obtain a pickup identification code for the purchased food, and goes to the food fresh-keeping storehouse with the full-automatic vending function to pick up the purchased food on the basis of the food identification code. The food fresh-keeping storehouse with the full-automatic vending function is convenient, quick, safe and reliable and is provided with an extremely high commercial value.

An aryl amine polymer is provided which contains a specific repeat unit, its use in preparing an organic semiconductor material which contains the aryl amine polymer and an additional specific compound and in the preparation of organic light emitting devices (OLED), organic thin film transistors (TFT) and so on, along with an organic TFT including a substrate, an organic semiconductor layer which contains the organic semiconductor material and is located overlying the substrate, an electrode pair of a source electrode and a drain electrode; and a third electrode.

The invention discloses a venting, self-cleaning and degradable environmental-friendly preservative film and a preparation method thereof. Chitosan, nanometer titanium dioxide and beta-cyclodextrine serve as raw materials, and an ultrasonic wave blending compound technology and a freeze drying pore-forming technology are adopted to develop a novel bright and transparent degradable preservative film which has even thickness and totally satisfies the physical performance requirement of the preservative film. The method comprises the following steps: dispersing nanometer titanium dioxide, preparing mixed film liquid at a ratio, blending by ultrasonic wave, freezing, drying, baking and the like. Compared with the like product, the method of the invention is simple and easy to realize and has low preparation cost. The preservative film of the invention is degradable and has the functions of venting, antibiosis, self cleaning and the like, is a new-generation environmental-friendly preservative film for replacing the existing plastic preservative film, can be used for preserving fresh food and has wide application prospect and economic value in food field and the like.

The invention discloses a method for preparing regenerated cream cheese, which comprises the following steps: (1) melting and mixing raw materials comprising natural cheese, milk fat, milk protein, emulsifying salt, carbohydrates, edible salt, stabilizer and water in addition to fermentation acid-producing yak milk type cheese; (2) low-temperature acid-adding process; (3) pasteurization; (4) homogenization process; and (5) fast cooling. The invention can overcome the defects of all aspects of the natural cream cheese process, the existing regenerated cream cheese process, the conventional regenerated cheese process and the like and provides the method for preparing the regenerated cream cheese; compared with the traditional natural cheese production process, the method is greatly simplified and has the advantages of simple production process, small equipment input and short production cycle, thereby having great advantages on the cost, leading a product to have high additional value, leading the better raw materials of the product to have relative advantages on the cost and being more realistic and convenient when in real production. Compared with the natural cheese, the senses of the prepared regenerated cream cheese are better.

The object of the present invention is to provide a novel developer capable or realizing a thermal recording material superior in preservation stability (i.e., heat resistance, moisture resistance) of color images and non-image areas, while satisfying the recent request for high sensitivity, and a thermal recording material using the developer. The developer for a thermal recording material of the present invention is characterized in that it consists of a composition containing, of condensates represented by the formula (I): wherein R is a halogen atom, a hydroxyl group, an alkyl group having 1 to 5 carbon atoms, an alkoxyl group having 1 to 5 carbon atoms, a cyano group, a nitro group, an aryl group or an aralkyl group, R in the number of m may be the same or different and m is an integer of 0-3, and n is an integer of 0-3, a condensate having two cores wherein n=0 as a main component, and at least one kind of condensate of the formula wherein n=1-3, and that a thermal recording material obtained using this developer shows high sensitivity, high dynamic color density, and superior preservation stability.

The invention discloses an antiseptic and fresh keeping method for oranges. The method is characterized in that orange fruit is subjected to hot water spraying treatment on the basis of clean water soaking cleaning, then, the orange fruit is soaked into chitosan compound solution containing essential oil for carrying out film coating treatment, next, the orange fruit is packed by a fresh keeping bag containing 1.5 to 2.5 weight percent of nanometer titanium dioxide and 0.8 to 1.2 weight percent of inorganic nanometer antibacterial agents, and the hot water spraying treatment has the conditions that the water temperature is 60 to 65 DEG C, the height from the fruit surface is 0.4 to 0.6meter, the water pressure is 1.5 to 2.0 atmospheric pressure, and the spraying time is 15 to 20 seconds; and the addition quantity of essential oil is 1.8 to 2.2ml / L, volatile essential oil in the essential oil accounts for 50 to 60 percent, and the orange essential oil accounts for 50 to 40 percent. Themethod has the advantages that the hardness, the soluble solids, the titratable acid and the vitamin C content of the orange fruit can be effectively maintained, and the weight loss ratio ascending and the fungus decay occurrence after the orange picking are inhibited, so the preservation period is effectively prolonged.

The invention aims to provide a refrigerator which appropriately detects temperature in a storage chamber through a temperature detecting unit, thereby improving food reserving performance and reliability and realizing high energy-saving performance. The refrigerator is provided with the components of: a first cold air channel and a second cold air channel which supply cold air to a random space of spaces of the storage chamber that is formed by a plurality of shelves, a first air amount adjusting device which controls air supply of the first cold air channel, and a second air amount adjusting device which controls air supply of the second cold air channel. The refrigerator is provided with a first area, a second area and a third area. Cold air from the first cold air channel and the second cold air channel is supplied into the first area. The second area is arranged between an upmost shelf in the storage chamber and the upper wall of the storage chamber, and the cold air is supplied into the second area through the second cold air channel. The third area is arranged between the upmost shelf and a downmost shelf in the storage chamber, and cold air is supplied into the third area through the first cold air channel. The first area is provided with a first temperature detecting unit.

The invention provides a preparation method of an enhanced bacteriostatic and breathable composite fiber electrostatic spinning membrane. The preparation method includes the following steps that 6-8 parts of polyvinyl alcohol are weighed and dissolved in 100 parts of 60-80 DEG C deionized water, and a PVA water solution is prepared; (2), 4 parts of active bacteriostatic substances are added into the PVC water solution, the active bacteriostatic substances are formed by mixing cinnamon essential oil, allicin, tea polyphenol and thyme essential oil according to the mass ratio of (2-4):(1-3):(0.5-2.5):(0.4-2.4), then 0.5-1.5 parts of cyclodextrin and 1-3 parts of corn porous starch are added, after the materials are fully mixed and stirred for 5-8 hours, 5-10 parts of sodium trimetaphosphateand boric acid complex are added for crosslinking, the sodium trimetaphosphate and boric acid complex is formed by compounding sodium trimetaphosphate and boric acid at the mass ratio of 4:5 until thesolution is uniform, and a spinning solution is obtained; (3), the spinning solution is arranged on an electrostatic spinning machine for spinning, and a spinning membrane is obtained; (4), the spinning membrane is subjected to glutaraldehyde fumigation crosslinking, and after the spinning membrane is dried in the air, the composite fiber electrostatic spinning membrane is obtained.

The invention relates to the field of defrosting control, in particular to an air-cooling refrigerator, a defrosting control method thereof, a control system and a controller. High-temperature air ofthe air-cooling refrigerator conducts heat exchange with an evaporator in an air dust and is delivered into a refrigeration chamber through running of a draught fan. When the evaporator is gradually frosted, heat exchange air receives frosting resistance of the evaporator during flowing, and the draught fan runs slowly. Based on the principle, the rotational speed of the draught fan can directly reflect the frost quantity of the evaporator. The actual frost quantity of the evaporator can be directly judged by judging the rotational speed of the draught fan. When it is sensed that the rotational speed of the draught fan is reduced to a certain low rotational speed, it means that the evaporator frosts much, a defrosting assembly needs to be started for defrosting in time. Thus, the problemsthat large energy consumption and poor heat preservation effect caused by defrosting in advance or delayed defrosting through a traditional control method can be solved, and the energy saving and heatpreservation effects of the air-cooling refrigerator are improved.

The invention discloses a food fresh-keeping box and a food fresh-keeping method. The food fresh-keeping box comprises a box body, a box cover and a sealed storage chamber, wherein the box cover is matched with the box body in a sealed way, the sealed storage chamber is formed by combining the box body and the box cover, the box body and the box cover are provided with hollow sandwich layers, an air extracting hole A used for communicating the hollow sandwich layer inside the box body and the external space is formed in the box body, an air extracting hole B used for communicating the hollow sandwich layer inside the box cover and the external space is formed in the box cover, an air extracting hole C used for communicating the storage chamber and the external space is also formed in the box body or the box cover, and a grid framework is arranged in the hollow sandwich layers of the box body and the box cover. The heat insulation and fresh-keeping effects of the food fresh-keeping box are obvious, in addition, in the use process, no energy is consumed, and the cost is low. In addition, the food fresh-keeping method has the advantages that the steps are simple, the operation cost is low, and the like.

The invention relates to an air supply system of a refrigerator, the refrigerator and an air supply method. The air supply method is characterized in that small separated circulations are formed by respective and independent air supplying in each area separated by laminating frames, elevation-type air supply is adopted in an upper area of a refrigerator body, diving-type air supply is adopted in a middle area of the refrigerator body, thus reverse circulation of the middle area of the refrigerator body is caused, and airflow disturbance is formed by joining downward airflow with reserve airflow. According to the air supply system of the refrigerator, the refrigerator and the air supply method, disclosed by the invention, independent air supply in each area of the refrigerator is realized, thus no dead corner is generated in the refrigerator, the temperature uniformity is good, the refrigerating efficiency is high, food cannot be directly blown by cold air, and the fresh preservation capacity of the food is obviously increased; in addition, the elevation-type air supply is matched with the diving-type air supply, thus the reserve circulation can be formed in local areas, the active airflow disturbance can be caused, the non-uniformity of refrigerating capacity is overcome, the loss of the refrigerating capacity is reduced, and the temperature balancing performance and the refrigerating efficiency are further increased.

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 invention provides a degradable food preservation pad capable of inhibiting bacteria, preventing vibration and absorbing moisture as well as a preparation method thereof. The preparation method ofthe degradable food preservation pad capable of inhibiting bacteria, preventing vibration and absorbing moisture comprises the following steps: spraying a natural antibacterial agent onto surface ofan antibacterial polylactic acid (PLA) / starch foamed material; and then, coating the antibacterial PLA / starch foamed material with a perforated polylactic acid film, thereby obtaining the degradable food preservation pad capable of inhibiting bacteria, preventing vibration and absorbing moisture. The degradable food preservation pad capable of inhibiting bacteria, preventing vibration and absorbing moisture provided by the invention has both internal and external antibacterial effects, so that an internal antibacterial agent can be slowly released while an external antibacterial agent rapidlyfunctions by volatilization or contact with a food; and thus, the degradable food preservation pad synchronously has timely antibacterial effects and long-lasting antibacterial effects. The degradablefood preservation pad capable of inhibiting bacteria, preventing vibration and absorbing moisture has broad-spectrum antibacterial capability, and is capable of inhibiting propagation of microorganisms, reducing food spoilage and prolonging product storage lives; and moreover, the degradable food preservation pad also has water absorbing and vibration preventing effects, so that quality of the products can be ensured. In addition, the degradable food preservation pad capable of inhibiting bacteria, preventing vibration and absorbing moisture provided by the invention is an all biodegradable material which is green, safe and environment friendly; and thus, the degradable food preservation pad has very broad application prospects.

The invention provides a Litchi preservative and a preparation method thereof. The preservative comprises components in percentage by weight as follows: 4%-8% of honeysuckle extract, 2%-3% of liquorice extract, 1%-3% of litchi rind extract, 0.8%-1.2% of calcium chloride, 1.5%-2% of glycerin, 0.2%-0.6% of chitosan, 0.015%-0.02% of gibberellin, 0.8%-1.2% of sodium dehydroacetate and the balance of water. The Litchi preservative and the preparation method have the benefits as follows: 1, main ingredients are Chinese herb extracts and are safer for freshness keeping of litchis; 2, active ingredients of honeysuckle can be greatly preserved in the extract prepared through ultrahigh pressure extraction and secondary separation of the honeysuckle, and the freshness keeping efficiency is improved; 3, the liquorice extract is prepared with a supercritical extraction method, and active ingredients in liquorice are effectively extracted; 4, litchi rind is extracted with a flash extraction method, the extraction time is short, and the extract has better bacteriostasis action; and 5, the freshness keeping effect is good, and the freshness keeping time is long.