547 results about "Browning" patented technology

The invention discloses a postharvest mango preservation method based on chitosan, citric acid and electron beam irradiation, and the method specifically comprises the following steps: dissolving chitosan with the deacetylation degree of more than or equal to 85% in a 0.7-0.8% citric acid solution, and adjusting the pH value to 4.4-4.6 to prepare a film coating solution; the method comprises the following steps: dipping mangoes, drying to form a continuous coating film, packaging, carrying out 380-440Gy double-sided irradiation treatment, and finally storing in a storage environment with the temperature of 11 + / -1 DEG C and the humidity of 85 + / -5%. According to the method, through synergistic antibiosis of chitosan and citric acid, low-dose irradiation precise sterilization and low-temperature microenvironment regulation and control, the rotting rate and browning degree of the harvested mangoes are effectively reduced, the storage period is prolonged, the fruit hardness, vitamin C and other nutritional ingredients are maintained, and the method is suitable for large-scale postharvest preservation and long-distance storage and transportation of the mangoes.

The present disclosure provides a preparation method for a light-colored water-soluble vegetable protein. The method comprises: adding protease and glucose oxidase into a vegetable protein solution for enzymolysis to obtain a water-soluble vegetable protein. The method effectively reduces browning reactions in the enzymolysis process, not only lightening the color, but also ensuring that the yield of polypeptide products remains undiminished.

The invention discloses a treatment method for improving the fresh-keeping effect of fresh-cut eggplants, which comprises the following steps: cleaning, pre-cooling and cutting fresh eggplants to obtain fresh-cut eggplants; soaking the fresh-cut eggplants in an anti-browning soaking solution for treatment, and draining off water after the treatment is completed; spraying a film coating liquid on the surface of the drained eggplant; a calcium chloride solution is sprayed on the surfaces of the sprayed eggplants, and the eggplants are air-dried at room temperature until the surfaces do not have obvious moisture; and packaging and storing the treated eggplants. According to the comprehensive fresh-keeping method for the fresh-cut eggplants based on the double-layer coating technology, the first layer is an anti-browning soaking solution, and the problems of browning and texture softening are solved; and the second layer is functional coating spraying liquid and is used for controlling gas exchange and microorganism growth. According to the method, multiple fresh-keeping barrier technologies are effectively integrated, green and natural fresh-keeping components are completely adopted, the shelf life of the fresh-cut eggplants is remarkably prolonged through scientific formula design and a modern food processing technology, and meanwhile good sensory quality and nutritional value are kept.

The invention provides a tobacco polyphenol oxidase gene NtPPO15 and application of the tobacco polyphenol oxidase gene NtPPO15 in inhibiting browning of tobacco and improving ripening resistance and baking resistance of the tobacco. According to the invention, a key gene NtPPO15 related to tobacco browning and baking resistance is screened through experiments, the activity of an NtPPO15 promoter and a gene expression site are further explored by constructing a GUS dyeing vector, and the function of the gene is deeply studied through gene editing and overexpression. Experiments prove that the NtPPO15 gene provided by the invention is a key gene related to browning in a tobacco maturing and baking process, and by regulating and controlling the expression quantity of the NtPPO15 gene, the browning of the tobacco can be controlled, the maturing resistance and baking resistance of the tobacco can be improved, the quality of a tobacco product can be improved, the harvesting frequency can be reduced, and the economic benefit can be greatly improved; and the method can also be used for screening tobacco varieties with excellent quality, so that the method has a good and wide market application prospect.

The invention provides a molecular marker linked with browning resistance of loofah fruits and application. The application comprises the following steps: (I) predicting, screening and / or identifying browning of the loofah fruits; and / or (II) improvement of the towel gourds; the molecular marker is located at the 43044275th basic group of the No.3 chromosome of a loofah genome; the improvement comprises the step of accelerating selection of fruit browning-resistant plants in offspring towel gourds through molecular marker-assisted selective breeding. According to the application, molecular marker-assisted selection of browning-resistant breeding is realized through positioning and marker development of browning-resistant major genes of common towel gourds, and the selection efficiency of browning-resistant characters is effectively improved; the method is of great significance to establishment of an efficient loofah quality breeding molecular system and improvement of the loofah quality breeding level.

The invention discloses a treatment method for relieving respiratory climacteric fruit and vegetable oxidation browning, and belongs to the technical field of fruit and vegetable storage and fresh-keeping processing. The method comprises the following steps: soaking treatment equipment and fruits and vegetables with NaClO or 75% ethanol solution, washing with deionized water, draining, and cutting into fresh-cut fruit and vegetable slices; soaking the pretreated fresh-cut fruit and vegetable slices in a 2-50 [mu] mol / L theanine solution, taking out the fresh-cut fruit and vegetable slices after the fresh-cut fruit and vegetable slices are completely soaked, and removing moisture on the surfaces of the fresh-cut fruit and vegetable slices; and storing the fresh-cut fruit and vegetable slices, wherein the sealed storage temperature is 0.5-8 DEG C. The treatment method can effectively slow down browning of the fresh-cut fruits and vegetables, is pollution-free to the environment, safe and sanitary, can improve the edible flavor of the fresh-cut fruits, and has the advantages of being green, environment-friendly, high in quality and low in price; the method not only can be used for relieving oxidation browning of fresh-cut apples, pears and yellow peaches, but also can be applied to browning and preservation of other breath climacteric fruits and vegetables, weight loss is reduced, and the method has good economic value.

The invention discloses a phenolic acid inhibitor and a use method and application thereof.The phenolic acid inhibitor comprises a component A. The component A comprises phenolic acid, polyethylene glycol and a phosphate buffer solution, and the phenolic acid is one or more of cumaric acid, kojic acid, chlorogenic acid, gallic acid and ferulic acid; the phenolic acid inhibitor is prepared from the following raw materials in parts by weight: 1 to 3 parts of phenolic acid, 0.1 to 0.3 part of polyethylene glycol and 8 to 12 parts of phosphate buffer solution, and the phenolic acid is two or three of coumaric acid, chlorogenic acid and ferulic acid. The PPO inhibition activity of the phenolic acid inhibitor can reach 70%-80%, the quality of fruits is well maintained, and browning caused by fruit processing is delayed.

The invention relates to nutritional wet noodles rich in mixed beans and a preparation method of the nutritional wet noodles. The nutritional wet noodles comprise the following raw materials in parts by weight: 80-100 parts of flour, 5-10 parts of red beans, 5-10 parts of kidney beans, 5-10 parts of mung beans, 5-10 parts of peas, 5-10 parts of broad beans, 2-5 parts of starch acetate and 10-15 parts of an additive, the additive is in a micro-capsule shape, an internal profile is a composite extract, the composite extract comprises a scutellaria baicalensis extract and lecithin, the scutellaria baicalensis extract has good blood fat and blood pressure reducing effects and has a good dietary therapy effect on people suffering from hypertension, hyperlipidemia and hyperglycemia, and meanwhile the lecithin can reduce cholesterol in serum, so that the blood fat and the blood pressure can be reduced. The wall material is prepared by blending an intermediate 6, deionized water and a gelatin solution, and a coating solution contains chitosan and phosphate structures, so that browning of wet noodles can be effectively inhibited, the product quality is ensured, and the wet noodles can be placed for a longer time.

The invention provides a cordyceps militaris fermentation extract and application thereof in preservation of agaricus bisporus, and belongs to the technical field of deep processing of edible mushrooms and preservation of agricultural products. The preparation method of the cordyceps militaris fermentation extract comprises the following steps: (1) taking cordyceps militaris sporocarp, adding water, grinding, and performing enzymolysis by using cellulase and papain in sequence to obtain cordyceps militaris pulp; (2) adding glucose and waste beer yeast powder into the cordyceps militaris pulp, then inoculating lactobacillus paracasei and bifidobacterium bifidum, and fermenting; and (3) after fermentation is completed, carrying out ultrasonic crushing, centrifuging to remove thalli, and carrying out spray drying to obtain the cordyceps militaris fermentation extract. The method can effectively reduce the browning index and weight loss ratio of agaricus bisporus, can slow down the increase of malonaldehyde, reduces the activity of PPO enzyme, and prevents enzymatic browning caused by the synergistic effect of the PPO enzyme and peroxidase. The SOD enzyme activity in the agaricus bisporus can be kept, active oxygen in tissues can be removed, and the metabolic balance of the active oxygen can be maintained.

The invention discloses a fresh-cut eggplant anti-browning and fresh-keeping method based on composite plant extract synergistic heat treatment, and the method comprises the following steps: S1, preparing a composite plant extract comprising the following components: a green tea extract, a rosemary extract, a licorice extract, trehalose, chitosan oligosaccharide, curcumin microcapsules, soybean lecithin, Tween, and the balance of pure water; s2, the fresh-cut eggplants are soaked in a composite plant extracting solution, gradient heat treatment is carried out, and the gradient heat treatment comprises the following three stages of a heat activation permeation stage, a cooling stabilization stage and a cold shock fixation stage; and S3, slightly draining the treated fresh-cut eggplants, and packaging with a preservative film. Through the synergistic effect of various plant extracts and an elaborately-designed gradient heat treatment process, effective inhibition of browning of the fresh-cut eggplants is achieved, the fresh-keeping period is remarkably prolonged, good quality can be kept for 10 days or above under the condition of 4 + / -1 DEG C, and the fresh-cut eggplant fresh-keeping method has a good application prospect.

The invention discloses a method for making low-temperature air-dried preserved meat, which mainly comprises the following steps of: cutting pork into blank strips, uniformly mixing a pickling material prepared according to a preset proportion with the blank strips, tumbling by using a vacuum tumbling machine, transferring into a low-temperature environment for pickling, cleaning by using warm water after the pickling is finished, draining water, and air-drying in low-temperature air-drying equipment, so as to obtain the low-temperature air-dried preserved meat. The low-temperature air-dried preserved meat is obtained. The processing technology is simple, the production period is short, energy consumption is saved, a modern processing technology is adopted, standardized production is achieved, the taste and appearance requirements of the low-temperature air-dried preserved meat are guaranteed, the product yield is increased, and production is not limited and influenced by seasons and is harmless to the environment. The invention further discloses the low-temperature air-dried preserved meat, the comprehensive quality of the low-temperature air-dried preserved meat is relatively good, nutritional ingredients are reserved to a relatively large extent, and the browning degree is low.

The invention provides a whitening composition containing N-acetylneuraminic acid and application thereof.The whitening composition comprises N-acetylneuraminic acid (sialic acid), nicotinamide, protein peptide and acerola cherry extract, and the mass of the protein peptide and the mass of the acerola cherry extract both do not exceed two times of the mass of sialic acid. The sialic acid, the nicotinamide, the protein peptide and the acerola cherry extract are reasonably combined, so that an excellent whitening effect can be achieved, particularly, the melanin relieving effect is obvious, the sialic acid can effectively prevent attenuation of effective components, and the browning and attenuation phenomena of the sialic acid can be stabilized by adding the nicotinamide.

The invention discloses a method for inhibiting browning of apple juice through combination of ultrahigh pressure and medicinal and edible substances, and belongs to the technical field of fruit processing. In order to solve the problems of color deterioration, nutrition loss and flavor loss caused by enzymatic browning in the processing and storage processes of non-concentrated and reduced apple juice, the technical scheme is characterized in that fresh apples, gastrodia elata and phyllanthus emblica are respectively prepared into juice, gastrodia elata juice and phyllanthus emblica juice are added into the apple juice according to a ratio, and the juice is added into the apple juice according to a ratio. The raw materials are stirred, mixed, packaged and packaged, then subjected to ultrahigh pressure treatment with specific parameters at a constant temperature, and finally subjected to low-temperature storage. The preparation method can effectively inhibit the activity of polyphenol oxidase and peroxidase, delay the browning process and remarkably improve the oxidation resistance of fruit juice, and is mainly used for quality maintenance and browning inhibition of natural and additive-free apple juice and other fruit and vegetable juice.

The invention provides a method for improving storage and preservation of fresh lilies, which comprises the following steps of: soaking the fresh lilies in micro-nano bubble ozone water (O3-MNBW), naturally airing after soaking treatment, and storing under a cold storage condition. The invention also provides a new application of the micro-nano bubble ozone water, namely the application of the micro-nano bubble ozone water in improving the storage quality of the picked fresh lily. According to the method provided by the invention, the weightlessness of the lilium brownii scales is obviously slowed down, the weightlessness, hardness reduction, respiration and browning of the lilium brownii scales are effectively inhibited, the content of soluble solids is maintained, the dip dyeing of pathogenic microorganisms is effectively prevented, and the quality of the lilium brownii scales in the postharvest storage period is obviously improved. Through O < 3 >-MNBW treatment, the sensory evaluation index of the picked fresh lilies is effectively improved, the preservation quality is improved, browning after picking is inhibited, only one-time treatment is needed before storage, and the economic benefit is remarkable. And a novel, economical and effective fresh-keeping mode is provided for the storage period of the picked fruits and vegetables.

The invention discloses a protein extracting solution and a protein extracting method of polysaccharide and polyphenol plant tissues, and is characterized in that the protein extracting solution comprises the following components in molar ratio: 180-250 parts of trihydroxymethyl aminomethane hydrochloride buffer solution, 200-300 parts of sugar, 45-55 parts of chlorate, 10-70 parts of beta-mercaptoethanol and 0.5-2 parts of protease inhibitor. The browning condition of the total protein solution obtained by the protein extraction formula is obviously weakened, which indicates that the oxidation of polyphenol is obviously inhibited, the release of protein in a tissue sample is facilitated, and the extracted protein effect is better.

The invention discloses a method for high-temperature aging promotion and active substance protection of pericarpium citri reticulatae, and belongs to the technical field of pericarpium citri reticulatae aging. The method comprises the following steps: putting a proper amount of dried tangerine peel to be aged into a self-polarized Nixing pottery container, then putting the container into a constant-temperature and constant-humidity box, and heating for 4-144 hours under the conditions that the relative humidity is 35-45% RH and the temperature is 40-80 DEG C, so as to obtain the aged tangerine peel. The method can effectively accelerate the Maillard reaction degree in the aging process of the dried orange peel, reduce the quality damage of the dried orange peel caused by high-temperature aging acceleration, shorten the aging time and improve the biological activity and medicinal value of the dried orange peel. Local overheating in the hot working process of the dried orange peel can be avoided, and the high-concentration air negative ion atmosphere generated by the self-polarization Nixing pottery container is beneficial to further improvement of the antioxidant activity of the dried orange peel; the limitation of dependence on long-time enzymatic browning in traditional dried orange peel production and the defect of loss of active substances caused by artificial high-temperature accelerated aging of dried orange peel are overcome.

The invention discloses a preparation method of a quinoa-fruit compound beverage, and belongs to the technical field of beverage processing. Comprising the following steps: S1, raw material pretreatment (in the quinoa pretreatment, high-viscosity enzymolysis modified quinoa pulp is prepared through double-enzyme synergistic hydrolysis of acid protease and natural kiwi fruit protease in kiwi fruit juice in combination with gradient heating and grinding; the preparation method comprises the following steps: pretreating raspberries, namely preparing suspended raspberry seed pulp by freeze-drying, superfine grinding and coating with enzymolysis modified quinoa pulp, and meanwhile, adding tea polyphenol, glycerol and a compound buffer agent to prepare color-protecting anti-crosslinking raspberry juice), S2, blending and homogenizing, and S3, sterilizing and filling. Through three stages of raw material pretreatment, blending and homogenization, and sterilization and filling, the nutritional conflict problems mentioned in the background technology, such as quinoa protein acid denaturation and aggregation, quinoa PPO-mediated raspberry anthocyanin oxidation browning, raspberry seed retention and suspension stability, and taste adaptation, are solved.

The invention belongs to the technical field of dairy product processing, and discloses instant brown yoghourt and a preparation method thereof, the instant brown yoghourt comprises the following raw materials: raw milk, reducing sugar and a leavening agent, and the reducing sugar is xylose or L-arabinose. The preparation method of the instant brown yoghurt comprises the following steps: preparing raw materials, proportioning and homogenizing, fermenting, refrigerating, demulsifying and filling. According to the method disclosed by the invention, the reducing sugar and the leavening agent are optimally selected, so that the energy consumption in the production process can be reduced while the browning treatment and fermentation time of the brown yoghurt can be shortened, the purposes of reducing cost and improving efficiency can be achieved, and powerful technical support is provided for large-scale and efficient production of the brown yoghurt.

The invention belongs to the field of fruit and vegetable fresh-keeping agents, and particularly relates to a plant-derived polypeptide HuTAPF18, a nucleic acid molecule, a fruit and vegetable fresh-keeping agent and application of the plant-derived polypeptide HuTAPF18. The amino acid sequence of the plant-derived polypeptide HuTAPF18 is as shown in SEQ ID NO. 01. The molecular formula of the plant-derived polypeptide HuTAPF18 provided by the invention is C95H158N30O27, the molecular weight is 2.15 kDa, the isoelectric point is 10.324, and the plant-derived polypeptide HuTAPF18 belongs to a novel biological preservative. HuTAPF18 has a very good inhibiting effect on browning of apple homogenate and easy aging, decay and deterioration of pitaya after picking, and can be widely applied to fresh-keeping and storage of fruits and vegetables.

The invention discloses a color fixative for colorful potatoes and a color protection method for the colorful potatoes, and belongs to the technical field of deep processing of agricultural products. The color fixative used in the invention is composed of citric acid, ascorbic acid, L-cysteine, gallic acid and water, and the mass ratio of the citric acid to the ascorbic acid to the L-cysteine to the gallic acid to the water is (0.4-0.6): (0.4-0.6): (0.2-0.3): (0.6-1): 100. The preparation method comprises the following steps: peeling fresh flower-color potatoes, dicing, soaking in a color fixative for 40 minutes, pre-drying diced potatoes, freezing and thawing, drying with hot air, crushing and sieving to obtain raw whole flour; through the color protection treatment, enzymatic browning of the flower-color potatoes can be reduced, meanwhile, the color of the potatoes is reserved, and the stability of anthocyanin is improved.

The invention relates to the technical field of protein glycosylation modification, in particular to a method for assisting protein glycosylation modification based on a static magnetic field. Comprising the following steps: preparing a protein solution with the concentration of 3-8%, and adjusting the pH value of the protein solution to 8-12; placing the protein solution in a 2.5-10mT static magnetic field to assist the protein in hydration reaction; after hydration is completed, carbohydrates are added and fully mixed for 20-40 min under the condition of magnetic stirring, and a protein-carbohydrate mixed solution is prepared; adjusting the pH of the protein-saccharide mixed solution to be the same as that in the first step; carrying out constant-temperature magnetic stirring on the protein-saccharide mixed solution under the conditions that the temperature is 75-85 DEG C and the rotating speed is 150-250 rpm for reaction, and keeping the pH value constant in the reaction process; and after the reaction is finished, cooling in an ice bath and freeze-drying. The method has the advantages that the grafting rate of the Maillard product is remarkably increased, the browning process can be inhibited, and the color deterioration of the glycosylation product is avoided.

The invention provides a preservation method of fresh-cut purple sweet potatoes, which comprises the following steps: peeling and slicing the purple sweet potatoes, carrying out heat treatment at 50 DEG C for 5 minutes, soaking in a fermentation extracting solution containing 50% of bacillus subtilis, 50% of garlic extracting solution, 0.4% of calcium chloride, 0.04% of melatonin and 0.3% of citric acid, treating for 15 minutes, airing, carrying out vacuum packaging, and finally refrigerating and storing at 4 DEG C. The method effectively inhibits browning of the fresh-cut purple sweet potatoes, maintains the color, hardness and nutritional ingredients of the fresh-cut purple sweet potatoes, and prolongs the shelf life. The method has the advantages of greenness, harmlessness, simplicity in operation, remarkable preservation effect and the like, and a new technical scheme can be provided for preservation of the fresh-cut purple sweet potatoes.

According to the method for prolonging the fresh-keeping period of the fruits by using the controlled atmosphere fresh-keeping box, the controlled atmosphere fresh-keeping box is prepared by improving the sealing performance of a common fresh-keeping box and covering a certain area of the common fresh-keeping box with a film, and the fruits are put into the box to be stored. When the area of the covering film is 20%, the lotus seeds are stored in a box, and 1-methylcyclopropene can be added; when the area of the covering film is 34.8%, the longan is placed in a box to be stored. Compared with the control, the modified atmosphere preservation box treatment can reduce the weight loss rate and browning degree of the lotus seeds and maintain the contents of Vc, amylose, total phenols and soluble solids; compared with a control group, the modified atmosphere preservation box treatment can inhibit browning of longan peel, delay reduction of soluble solids, acidity and vitamin C, inhibit increase of malondialdehyde content, reduce peroxidase activity and improve catalase activity and glutathione content. According to the technology, the shelf life of the fruits can be effectively prolonged, and the problems that an existing fresh-keeping method is tedious and short in fresh-keeping period are solved.

The invention provides an application of inhibiting or knocking out a tobacco polyphenol oxidase gene NtPPO12 in inhibiting tobacco browning. The important gene NtPPO12 related to tobacco browning is screened out through transcriptome sequencing and molecular biological experiments, the NtPPO12 promoter activity and the gene expression site are further verified, and the gene function is deeply studied through gene editing and overexpression. Molecular biology experiments prove that the NtPPO12 gene provided by the invention is a key gene related to browning in the tobacco maturing and baking process, and the browning degree of tobacco can be controlled by regulating the expression quantity of the NtPPO12 gene, so that the maturing resistance and baking resistance of tobacco are improved, the harvesting frequency is reduced, the baking characteristic is improved, and the yield of tobacco is improved. Therefore, the method has a wide market application prospect.

The invention provides an anti-browning device for fruit juice production. The end part of the vacuum constant-pressure magnetic field squeezing device is connected with a driving device fixed on the rack, the vacuum constant-pressure magnetic field squeezing device is fixedly connected with a power distribution cabinet and a feeding device, and the inner bottom end of the power distribution cabinet is fixedly connected with a vacuumizing device and a pulsed magnetic field generating device. Raw materials are fed through the feeding device, driven by the driving device and controlled through the power distribution cabinet, meanwhile, the interior of the vacuum constant-pressure magnetic field squeezing device is vacuumized through the vacuumizing device, and meanwhile, a pulsed magnetic field is generated in the vacuum constant-pressure magnetic field squeezing device through the pulsed magnetic field generating device; and meanwhile, the vacuum constant-pressure magnetic field squeezing device is used for keeping constant pressure, so that oxidative browning is inhibited in a vacuum low-oxygen environment, enzyme deactivation is performed through a pulsed magnetic field, and heat effect is reduced through constant-pressure squeezing, so that heat-sensitive browning can be remarkably reduced.

The invention relates to the technical field of browning inhibition of fermented rose wine, in particular to a composite browning inhibitor for fermented rose wine and application of the composite browning inhibitor. The composite browning inhibitor provided by the invention is a browning inhibitor especially suitable for the fermented rose wine, can effectively inhibit the browning of the fermented rose wine, and can effectively improve the sensory quality of the fermented rose wine. The composite browning inhibitor is prepared from the following components: calcium chloride, glutathione, EDTA-Na2 (Ethylene Diamine Tetraacetic Acid) and D-sodium erythorbate, wherein the mass ratio of the calcium chloride to the glutathione to the EDTA-Na2 to the D-sodium erythorbate is (1.3 to 2.0) to (0.5 to 1.1) to (0.02 to 0.06) to (0.12 to 0.19).

The invention discloses a synergetic color protection method for hot-processed eggplants. The eggplants are inhibited from browning through combination of multiple technologies. The method comprises the following steps: pretreatment, preparation of a color protection solution (compounding of ascorbic acid, tea polyphenol and calcium chloride, ultrasonic high and low temperature circulating blanching, pulse vacuum treatment and gradient temperature control secondary enzyme deactivation. After being treated by the method disclosed by the invention, the polyphenoloxidase (PPO) activity can be synergistically inhibited, the cell permeability and the anti-oxidation effect can be regulated and controlled, and the color difference delta E value (less than 5.0) can be obviously reduced. The method is suitable for color protection pretreatment of eggplant processing forms such as hot drying, hot frying and hot steaming, the color protection efficiency is greatly improved, no synthetic preservative needs to be added, and a possible way is provided for deep development of eggplants in the field of prefabricated vegetables.

The invention discloses a fruit and vegetable-based gel material storage and printing working cabin based on a fresh-keeping database. The working cabin comprises a working cabin body, an environment sensing assembly, a control system, a plurality of functional modules and a printing module, the function modules comprise an air conditioning module, a refrigeration module, a humidification module, an ozone sterilization module and an alarm module. The working cabin integrates refrigeration, air conditioning, ethylene removal, humidification and ozone sterilization, a comprehensive storage and printing space can be provided for fruit and vegetable based gel materials, and the situation that the materials are prone to browning and corruption is improved. And meanwhile, the working cabin can integrate material preservation, product printing and storage, and continuous, industrialized and large-scale development of 3D printing is promoted. And compared with room temperature storage, the fruit and vegetable gel material can be stored for the same time at the optimal temperature, humidity and oxygen concentration after being regulated and controlled by multiple environmental factors, so that the retention rate of pigment, vitamin C, polyphenol, flavone and other components of the fruit and vegetable gel material can be increased, and the quality fidelity of the material is effectively improved.

The invention provides a food-borne fruit and vegetable fresh-keeping agent as well as a preparation method and a use method thereof. The food-borne fruit and vegetable fresh-keeping agent comprises carrot powder, yolk powder, chitosan, citric acid and deionized water. All the components generate a synergistic effect through functional complementation, the antioxidant activity of the carrot powder delays oxidative browning of fruit and vegetable peels, the film forming characteristic of the chitosan is combined with the adhesion performance of the yolk powder, so that the preservative forms a uniformly-covered composite film layer on the surfaces of fruits and vegetables, and the existence of the citric acid maintains the stability of a system and improves the preservation effect of the fruits and vegetables. According to the fruit and vegetable fresh-keeping agent disclosed by the invention, the antibacterial efficiency of each component is synergistically enhanced, and the fruit and vegetable fresh-keeping agent has the comprehensive performance of inhibiting pathogenic bacterium proliferation and regulating and controlling microenvironment gas exchange while keeping high safety based on the functional synergy of the food-grade raw materials.

The invention belongs to the technical field of microorganisms, and particularly relates to a plant lactobacillus FGJC-3 strain and application thereof. The invention provides a strain of lactobacillus plantarum FGJC-3, and the strain of lactobacillus plantarum FGJC-3 has obvious effects of protecting color and improving flavor, and has the advantages of salt tolerance and acidophilic property. The strain can effectively solve the problems of insufficient fermentation flavor, easy browning and blackening in shelf life and the like of salted mustard powder, and can keep the fermented mustard powder golden yellow under the condition of not adding chemical antioxidants for color protection, improve the color and luster of the fermented mustard powder and reduce potential food safety risks. According to the present invention, the plant lactobacillus FGJC-3 strain can rapidly propagate in the high-salt and high-acid fermentation system, can inhibit the growth of infectious microbes, can effectively solve the problem of unstable fermentation quality of the powder brassica juncea, can improve the fermentation quality of the powder brassica juncea, can reduce the food safety risk, and can easily achieve the large-scale industrial production.