115results about How to "To achieve freshness effect" patented technology

The invention provides a novel edible biological film-coating antistaling agent with good preserving effect as well as good water solubility and oxygen insulation simultaneously by adopting a novel biological safe food additive which has no toxic and side effect on a human body. The biological film-coating antistaling agent can form a layer of extremely thin film on the surface of fruit, vegetables and edible fungi, can effectively prevent gas exchange between the fruit, the vegetables and the edible fungi and the ambient environment, reduce water evaporation in food, prevent oxidation between oxygen in the air and the food, and better maintain the nutritive value of the fruit, the vegetables and the edible fungi. The coated film has good transparency so as to be capable of increasing the luster of the fruit, the vegetables and the edible fungi, and has good solubility so as to be easy to clean. Simultaneously, the coated film contains a biological antiseptic which can well inhibit and kill bacteria and fungi on the surface of the fruit, the vegetable and the edible fungi and in the ambient environment, so that the preservation period of fresh fruit and vegetables and the edible fungi can be effectively prolonged. Moreover, the novel film-coating antistaling agent adopts the biological additive, can be safely eaten, and has no toxic and side effect on the human body.

The invention relates to a formula of an aquatic product composite preservative. The formula of the aquatic product composite preservative is characterized in that the aquatic product composite preservative in each liter of distilled water comprises the following components: 0.4 to 0.6 g of muramidase, 2.5 to 3.5 g of tea polyphenol, 16 to 20 g of carboxymethyl chitosan, 10 to 14 g of nisin, 25 to 35 g of potassium sorbate, 17 to 23 g of sodium alginate, 20 to 30 g of lactobacillus, 1.5 to 2.5 g of propolis extracts and 10 to 14 g of spice extracts; and the spice extracting liquid comprises the raw materials: galangal, garlic, onion, cinnamon, clove and rosemary. The aquatic product composite preservative provided by the invention is prepared by compounding biological preservatives, is safe and non-toxic, has simple preparation and application methods, prominent microbial inhibition effect and good preservation effect, can greatly prolong the shelf life of frozen aquatic products, and has important industrial value.

The invention discloses a natural volatile solid fresh-keeping agent for fruit and vegetables and a preparation method thereof. The fresh-keeping agent is prepared by mixing main raw material and adjuvants at a certain ratio in parts by weight, and taking rice flour and maltodextrin as a wall materials and essential oil mixed with natural spices as a core material; ingredients of the main raw material are rice flour, maltodextrin and essential oil mixed with natural spices, and the adjuvants comprise an antiseptic, an adhesive, a crisp-keeping agent, an emulsifier and an ethylene receptor inhibitor. The natural volatile solid fresh-keeping agent for fruit and vegetables has the main advantages of realizing freshness keeping of fruit and vegetables by volatilizing the essential oil mixed with natural spices and 1-MCP which respectively contact surfaces of fruit and vegetables; employing microcapsule technology to embed the essential oil mixed with natural spices and the 1-MCP to effectively control volatilization rate of the essential oil mixed with natural spices and the 1-MCP, improve utilization rate of effective ingredients and solve freshness-keeping technical problems of fruit and vegetables in the course of transport; and the product made from natural materials is safe and nontoxic. See the accompanying drawings of the abstract for processing technology of the fresh-keeping agent.

The invention discloses a fresh-keeping shish kebab and a preparation method thereof. The preparation method of the fresh-keeping shish kebab is technically characterized by comprising the following steps of: selecting cold fresh mutton as raw material meat; removing fascia, then cutting and dicing; stringing without pickling or adding any preservative; during stringing, matching fat meat with lean meat; carrying out vacuum package according to the specification that the weight of each string is 50g and every 5 strings are placed into a bag; and sterilizing the package at high temperature, cooling, storing at normal temperature and selling. The production process of the normal-temperature fresh-keeping shish kebab is simple and easy to operate; the selected raw material meat is nutrient and easy for digestion; and after the vacuum package is carried out, high-temperature sterilization is carried out to inhibit the microbial proliferation and avoid secondary pollution. The requirements of storing and selling are not harsh; and the fresh-keeping shish kebab is easy for eating of consumers and becomes a new member of a shish kebab family.

The invention discloses a walnut antioxidant polypeptide chewing flake and a preparation method of the walnut antioxidant polypeptide chewing flake. The walnut antioxidant polypeptide chewing flake is 1.0g+/-0.05g in weight, the walnut polypeptide powder added to each flake is 0.7g+/-0.035g, the soybean fructo-oligose is 0.2g+/-0.01g, and the walnut antioxidant polypeptide chewing flake also comprises 2.0-2.5% of hydroxypropyl methyl cellulose, 3-5% of polyvinylpolypyrrolidone, 1-1.5% of magnesium stearate, and the balance of water. The preparation method comprises the following steps: degreasing walnut powder; soaking; adjusting pH; performing ultrasonic-assisted mixing, centrifuging, removing an oil layer and a lower layer sediment; adjusting the pH of the solution; performing enzymolysis; performing enzyme deactivation; adding soybean polysaccharide; homogenizing; spray drying; mixing the walnut polypeptide powder, the soybean fructo-oligose and the auxiliary materials; preparing soft particles; pelletizing; drying; straightening; tabletting; sterilizing; and packaging into the product. The walnut antioxidant polypeptide chewing flake is stable in preparation process, reliable and optimal in technical index, high in nutritive value, high in utilization rate of protein, and quick to digest and absorb inside a body, and has the functions of having low antigenicity, promoting muscle erythrocyte recovery, helping recovery from fatigue and the like.

The invention relates to a biological-source nutritional preservative for seafood. The biological-source nutritional preservative is characterized in that each liter of the distilled water of the biological-source nutritional preservative contains 0.4-0.6g of lysozyme, 2.5-3.5g of tea polyphenols, 20-28g of carboxymethyl chitosan, 10-14g of nisin, 17-23g of sodium alginate, 20-30g of lactobacillus, 1.5-2.5g of propolis extract and 10-14g of spice extract, wherein the spice extract is made of rhizoma galangae, garlic, onion, cinnamon, clove and rosemary. The biological-source nutritional preservative has the advantages that the biological-source nutritional preservative is compound by biological preservatives and is safe, nontoxic, simple in preparation and application method, outstanding in microorganism inhibition effect, good in preservation effect, capable of greatly prolonging the shelf life of the seafood and high in industry value.

The invention provides a sweet cherry express and storage, fresh-keeping method, which is characterized on that it includes the following technique steps: a, picking: carry out the integration of production and storage, job lot picking at proper time; b, wrapping and pre-cooling: put the fruits after picking to packing chest with storage fresh-keeping bags and pre-cool them in cooling plant with the temperature of 0+/-1 DEG C; or transfer the fruits after picking by packing chests to CA plant to storage, bundle the pocket opening tightly before storage and with MA wrapper during the transit after storage; or put the fruits stored in CA plant into MA fresh-keeping bags before warehouse-out, and then bundle the bags; e, sale: take them into marketing channel and consumer family with MA bags; said method is characterized on: easy usage, long shelf life, good effect of fresh-keeping, and could meet the requirements of storing and transferring green foodstuff.

An antistaling agent for food is prepared from porous palygorskite particles, edible alcohol, citric acid, sodium biacetate and water. After it and the food are packed together in sealed mode, its antistaling gas can be slowly released to kill or suppress the bacteria and funguses.

A photosynthetic antistaling method for vegetables and fruit features that a light source composed of the LEDs with particular wavelengths for generating the mixture of red, green and blue lights is installed to the position where the vegetable and fruit are stored.

The invention discloses a micro-emulsion meat product preservative containing cinnamon essential oil. The micro-emulsion meat product preservative containing the cinnamon essential oil is composed of the following raw materials in percentage by weight: 1.5-3.5% of cinnamon essential oil, 10-20% of a surfactant, 4.5-10.5% of an auxiliary surfactant, 0.35-0.4% of Nisin, and the balance water. The invention further provides a preparation method of the micro-emulsion meat product preservative containing the cinnamon essential oil. The cinnamon essential oil is utilized as a natural active product; and the cinnamon essential oil has certain bacteriostatic and antioxidant effects, so that the cinnamon essential oil is used as a food preservative. Moreover, the Nisin is a fresh keeping agent used for meat products. The micro-emulsion meat product preservative containing the cinnamon essential oil disclosed by the invention overcomes instability of the cinnamon essential oil; moreover, the Nisin and the cinnamon essential oil are compounded, so that the prepared micro-emulsion meat product preservative is capable of obviously inhibiting microbial growth in the meat products so as to play better preservative and fresh-keeping effects. Moreover, the preparation method is simple in processes and conducive to scale production. Thus, the micro-emulsion meat product preservative containing the cinnamon essential oil and the preparation method thereof have wide market prospects.

The invention relates to the technical field of vacuum preservation, in particular to a vacuum preservation system and a control method of the vacuum preservation system. The vacuum preservation system comprises a sealing case, an action system and a control system. A first on-off switch for controlling the sealing case to be opened or closed is arranged on the sealing case. The action system comprises a motor and a vacuum pump which is electrically connected with the motor, the vacuum pump and the sealing case are communicated through a connecting pipe, the control system is electrically connected with the first on-off switch and the motor, the sealing case is further connected with at least one auxiliary sealing case in series, the sealing case and the auxiliary sealing case are connected through a connecting pipe with a first one-way valve, the one-way valve is arranged in the direction which is the same as the conducting direction from the auxiliary sealing case to the sealing case, and a second on-off switch for detecting whether the auxiliary sealing case is opened or not is arranged on the auxiliary sealing case. The internal storage space of a refrigerator is effectively utilized, the energy-saving and efficient functions are achieved, the good sealing performance of all the sealing cases is guaranteed, and fruits and vegetables placed into the sealing cases can be well preserved.

The invention relates to frozen fruit and vegetable and a fruit and vegetable fresh keeping process, and belongs to the field of food preservation. The fresh keeping process comprises the following steps of putting the fruit and vegetable raw materials into a liquid nitrogen environment with the temperature being -110 to -60 DEG C or a micro frozen liquid environment with the temperature being -40 to -20 DEG C to be quickly frozen for not less than 3min; then, the fruit and vegetable raw materials are put into a warehouse for cold storage or cold chain transportation. The process has the advantages that the process is simple; the operation is convenient and fast; the fresh keeping effect is good; the cost is low. The frozen fruit and vegetable obtained through the process can maintain the raw material mouthfeel; the freshness degree of the raw materials can be maintained for a long time.

The invention provides a strawberry fresh keeping method, and belongs to the technical field of fruit preservation. The strawberry fresh keeping method comprises the following steps: processing strawberries by hot water steam, soaking strawberries in brine and a film forming additive, freeze-drying strawberries, packing strawberries in sealed bags, filling inert gas into the seal bags, and storing/transporting strawberries at a high temperature. Through the provided method, strawberries can be preserved for a long time during the storage/transportation process; moreover, the method is green and environment-friendly, the strawberries will not be damaged and become rotten during the storage/transportation process, and the taste barely changes.

The invention relates to the technical field of aquatic product preservation and discloses an irradiation preservation method of uncooked salmon slices. The irradiation preservation method includes: making salmon into salmon slices, ventilating, drying, putting the salmon slices in a packaging bag, feeding preservation gas to irradiate the salmon slices, putting the irradiated salmon slices in preservation liquid for soaking, draining off, vacuum-packaging, irradiating, and combining irradiation with short-time modified atmosphere packaging to kill microorganisms and avoid irradiation peculiar smell; putting the salmon slices in the preservation liquid for soaking to inhibit bacteria and salmon meat oxidation rotting, and irradiating to further enhance sterilization effect so as to realize long-time preservation of the uncooked salmon slices. The preservation method can effectively kill the bacteria and avoid irradiation peculiar smell, irradiation sterilization preservation effect is further enhanced by soaking the salmon slices in the preservation liquid and irradiating the packaged salmon slices twice, and low-temperature soaking ensures complete nutritional substance and crystal and tender taste of the salmon slices.

The invention provides a refrigerator and a control method thereof. The refrigerator comprises a refrigeration chamber, a refrigeration system, an air channel, a fan, an air door and a controller, wherein the refrigeration system provides cold energy for the refrigeration chamber, the air channel and the fan conveys the cold energy generated by the refrigeration system into the refrigeration chamber, and the air door is arranged at the part, close to the refrigeration chamber, of the air channel. The refrigeration system comprises a compressor, a condenser, a throttling device and an evaporator, wherein the compressor, the condenser, the throttling device and the evaporator are sequentially connected. The refrigeration chamber has a cold storage mode and a freezing mode. The refrigerator further comprises a regenerator, a first temperature sensor and a second temperature sensor, wherein the regenerator is arranged close to the evaporator or located in the air channel, the first temperature sensor is used for sensing the temperature of the regenerator and the second temperature sensor is arranged in the refrigeration chamber and used for sensing the temperature of the refrigeration chamber. When the refrigeration chamber is in the cold storage mode, the process that the compressor is started to provide the cold energy for the regenerator and the process that the regenerator provides the cold energy for the refrigeration chamber are carried out alternately, and therefore the beneficial effect of preserving freshness and protecting food against frost damage can be realized.

The invention discloses a cold chain logistics distribution vehicle. The cold chain logistics distribution vehicle comprises a distribution vehicle body and a plurality of cold chain boxes placed in avehicle compartment, wherein antibacterial filter layers are compounded on the inner walls of the vehicle compartment and the cold chain boxes; an environment regulator for adjusting temperature andhumidity is installed in the vehicle compartment; a vehicle environment monitoring device, a vehicle monitoring and processing device and a box monitoring and processing device are arranged, and the vehicle monitoring and processing device and the box monitoring and processing device are correspondingly connected with the environment regulator; and the cold chain boxes are heat preservation box bodies, and box environment monitoring devices are arranged in the box bodies correspondingly. The invention further discloses a monitoring system and a monitoring method of the cold chain logistics distribution vehicle. The monitoring system comprises the multiple cold chain logistics distribution vehicles, a cloud and a distribution management system. The monitoring method comprises the step thatthe distribution management system is connected with the cloud to obtain data from the cloud. The cold chain logistics distribution vehicle can kill bacteria and viruses in the vehicle compartment andthe cold chain box bodies, realize antibacterial protection in the whole transportation process, acquire the data in real time, adjust the data, and realize monitoring and management in the whole transportation process.

The present invention relates to frozen delicacies from land and a preservation technology of the delicacies from land, and belongs to the field of food preservation. The preservation technology comprises the following steps: raw materials of the delicacies from land are placed in a liquid nitrogen environment at -120 DEG C to -60 DEG C or a micro-freezing liquid environment at -40 DEG C to -25 DEG C to be quick-frozen for 5 min or longer, then the quick frozen delicacies from land are sent into a storage to be cold stored, and the cold stored delicacies from land are subjected to a cold chain transportation. The raw materials of the delicacies from land comprise bamboo shoots and edible fungi. The technological process is simple, easy to operate, excellent in preservation effects and low in costs. The obtained delicacies from land by the above technology are good in mouthfeel, and small in dry consumption rate, and can keep freshness of the raw materials for a long time.

The invention relates to a fruit and vegetable processing and preserving device belonging to the field of human life. According to the device, the distance between a first coil and a second coil is equal to the radius of the first coil; magnetic fields with different intensities are obtained by adjusting a voltage, and corresponding fruits and vegetables are processed in the different magnetic fields, so that a preserving effect is achieved; the device has the characteristic of being convenient to use and clean.

The invention discloses bacterium-inhibiting and fresh-keeping paint containing a natural plant extracting solution and a preparation method thereof. The bacterium-inhibiting and fresh-keeping paint containing the natural plant extracting solution is prepared from the following components in parts by weight: 30 to 60 parts of aqueous synthetic resin emulsion, 15.3 to 25 parts of packing, 0.1 to 0.2 part of cellulose, 0.1 to 0.5 part of a wetting agent, 0.2 to 0.4 part of a dispersant, 0.2 to 0.6 part of a de-foaming agent, 5 to 20 parts of the natural plant extracting solution, 2 to 10 parts of plant essential oil, 10 to 30 parts of de-ionized water, 10 to 30 parts of plant compound powder, 100 to 250 parts of titanium dioxide, 0.1 to 0.8 part of a thickening agent, 0.3 to 0.8 part of a leveling agent, 0.1 to 0.3 part of a pH (Potential of Hydrogen) regulator and 0.1 to 0.15 part of a film-forming addition agent. The bacterium-inhibiting and fresh-keeping paint provided by the invention has the effects of efficiently sterilizing and inhibiting the formation of bacteria.

The invention discloses a salted duck egg having an orange peel film and a function of regulating qi. The salted duck egg comprises the following raw materials, by weight part, 500-510 of duck eggs, 17-20 of orange peel, 30-34 of hawthorn fruits, 3-4 of dendrobium officinale, 27-30 of bean curd residues, and a proper amount of sodium carbonate, malic acid, polyvinyl alcohol, glycerin, salt and water. A preserving liquid for soaking duck eggs contains multiple kinds of raw materials, such as orange peel and hawthorn fruits and is abundant in nutrients. A lot of nutrient elements are adsorbed in the duck eggs, and the nutrition of the whole salted duck egg is improved. The salted duck egg has an orange peel flavor when consumed and has the function of regulating qi and middle. After the process is improved, the permeability of an egg shell is improved, thereby shortening the process of preserving the duck egg. A film is formed on the egg shell, so that the salted duck egg can be kept fresh.

The invention discloses an anti-impact fresh-keeping packaging box for fruits. The packaging box includes a main box body, a main lid body and a handle; supporting foot pads are fixedly installed at four corners of the bottom end of the main box body, the main lid body is placed at the top end of the main box body, and the handle is fixedly installed at the top end of the main box body; and a lidedge is fixedly installed at the bottom end of the main lid body, mounting shafts are fixedly installed at two ends of the inner side of the lid edge, and a suspension mechanism is installed between the two mounting shafts. According to the anti-impact fresh-keeping packaging box for the fruits, protective air bags and partition plates are arranged, when the main box body is impacted, the fruits in the main box body can be buffered by the protective air bags in the main box body, so that the impact force on the fruits can be reduced to ensure that the fruits are not damaged; and at the same time, when air leakage occurs after the protective air bags are impacted, only the damaged protective air bags need to be replaced, so that the fresh-keeping box can be recycled and is more in line withenvironmental protection concept.

The invention discloses a high-voltage electrostatic field generator with a fresh-keeping function and a refrigerator with a fresh-keeping function. The high-voltage electrostatic field generator withthe fresh-keeping function comprises an inverter circuit for inverting a safety DC voltage into high AC voltage with predetermined range for output; an oscillating circuit connected with the invertercircuit and used for generating a sinusoidal AC signal of certain frequency and amplitude and a vibrational signal in space; a plurality of high voltage electrodes connected with the oscillating circuit and used for generating ozone by supplying low-frequency vibration; a stepdown filter device connected with the inverter circuit and used for stepping down and filtering the AC voltage that is boosted. The safety DC voltage, such as 12 V, is inverted into the AC voltage of 1000-5000 V through the inverter circuit; the input safety DC voltage, such as 12 V, is low, providing good safety and reliability; the power consumption is lower, so that energy saving and electricity saving are achieved; the efficiency of high-frequency boost conversion for direct current is high, and conversion startup speed is high.

The present invention discloses a fresh to keeping method for stored cherries, which is characterized in that the method comprises the following steps: A)harvesting, which is performed by combining production and storage and harvesting in batches at proper time points; B) packaging and precooling, which comprises feeding the harvested fruits into packaging boxes with MA (modified atmosphere) fresh to keeping bags as a lining, and precooling in cold storage room at 0+/-1 DEG C, or comprises directly transporting harvested fruits in packaging boxes for storage in CA (controlled atmosphere) storage room; C) transporting or storing, which comprises transporting over a long distance with MA package after tightly sealing bag openings, or comprises storing in MA package after tightly sealing bag openings and transporting in MA package after storage, or comprises putting fruits stored in CA storage room into MA fresh to keeping bags and sealing the bag openings before removal from the storage room; and D) selling, which comprises allowing fruits in MA package to enter the selling stage and consumer households. The method is easy to use, long in storage period and good in fresh to keeping effect, and meets storage and transportation requirements for green foods.

The invention provides a green fruit/vegetable plant regulator, which is composed of bio-information substances, a plant regulator and a biopesticide and consists mainly of chitosan, calcium chloride and abamectin. As an ideal green fruit/vegetable plant regulator, the invention has no harm to health of human body in the process of production and usage thereof and contains no carcinogen which is forbidden in view of environmental protection and no other pollutants; the green fruit/vegetable plant regulator can expand fruit of mango to raise the yield of mango and can avoid the usage of chemical pesticides in the process of the growth of plant to reduce residual amount of the chemical pesticides in the fruit. The regulator can improve the quality of mango while raising the yield of mango, prolong marketable time, has functions of enhancing maturation degree of the fruit during a sale period and of lessening rotting rate, playing a role of nourishment and health-care, has the characteristics of simple method thereof, low cost and price, strong operability and good practicability, and achieve outstanding economical and social benefits.