35 results about "Green Leafy Vegetable" patented technology

The invention discloses a high air permeability PLD x L copolymer film and its preparation method and application in fruit and vegetable preservation. In the present invention, by using PDMS as a soft block in PLLA, the successful introduction of silicon-oxygen bonds into the polymer is achieved, and PLDxL series films with different PDMS contents are prepared. The addition of PDMS makes the film appear a microphase separation structure, 50 The PDMS phase with a particle size of ~100 nm forms channels for gas passage inside the membrane, which improves the CO of the material. 2 , O 2 Transmittance, where PLD 1.8 The CDP and OP of the L film increased by 2.34×10 ‑8 , 0.37×10 ‑8 cm 3 m / m 2 ·h·Pa, where PLD 1.8 The L film can maintain the CO inside the package 2 : 8~10%, O 2 : The atmosphere with a concentration of 0.8-3%, is more suitable for the modified atmosphere fresh-keeping requirements of the green leafy vegetable form packaging.

The invention provides a greening bacteria agent for increasing the chlorophyll content of green leafy vegetables, a preparation method and application thereof. The greening bacteria agent is made by expanding the mixed bacterial seed liquid, including Bacillus filamentous GBW-F006 with preservation number CGMCC No.20918 and Bacillus endophyta GBW-F008 with CGMCC No.20919 and CGMCC No.14499 Clostridium butyricum GBW-N1 prepared from the seed solution. The method of using the greening bacteria agent is simple, only need to dilute the greening bacteria agent and mix it with organic fertilizer in an amount of 2-4kg / mu, and then apply it to the 15-25cm of the root of the green leafy vegetable. The ability of the rhizosphere soil available nitrogen, leaf nitrogen content and chlorophyll content of green leafy vegetables can improve the photosynthesis of green leafy vegetables, promote the growth and quality of green leafy vegetables, and is also beneficial to the planting of green leafy vegetables.

This invention discloses packaged nutritional supplements that have nutritional ingredients derived from green leafy vegetation that shall collectively or singly be useful to fulfill the daily need of supplementation from one or more of a nutrient from green leafy vegetation. One embodiment of this invention discloses a novel packaged composition that comprises at least one fraction of a green leafy vegetation and at least one more ingredient to improve its usability and is source of at least one nutritional ingredient selected from the group dietary fiber, beta carotene, iron, calcium, xanthophylls, folic acid and lysine plus methionine and cystine; wherein the fraction comprises a fibrous fraction, a water soluble deproteinized juice fraction and a water insoluble high protein low fiber fraction as fourth primary fraction. In one embodiment of invention, the contribution of at least one nutrient to the nutrient content of the composition from green leafy vegetation or its fraction is a least 15% of at least content of one nutrient of the composition. Also disclosed is a novel packaged composition comprising pulp of whole edible green leafy vegetation and at least one component of flax-seed in the form of a soup or a food bar. The component of flax seed may be one or more selected from the group of whole flax seed, flax seed cake or flax oil.

The invention discloses a vegetable-stuffing non-frozen steamed stuffed bun combined preservation method and belongs to the technical field of food preservation. The method comprises the technological steps of denaturing enzyme of raw material green vegetables, performing color-protecting pretreatment on the raw material green vegetable, preparing stuffing, steaming steamed stuffed buns, inflating nitrogen to package, quickly sterilizing in radio frequency, quickly cooling and storing in 4 DEG C. The vegetable-stuffing steamed stuffed bun preservation method disclosed by the invention relates to combined preservation treatment of steamed stuffed bun stuffing, package and product sterilization, the raw material green vegetable is soaked into a zinc acetate solution to perform color protection after radio-frequency short-time enzyme deactivation treatment, antioxidant VE, tea polyphenol and bacteriostatic agent nano-zinc oxide are added in a stuffing manufacturing process, the steamed stuffed buns are packaged by retort pouches in a nitrogen inflating mode after being cooked and cooled, and finally the packaged steamed stuffed buns are sterilized in radio frequency. The combined preservation treatment disclosed by the invention overcomes brown strain of green vegetables in the vegetable stuffing, enables the vegetable-stuffing steamed stuffed buns to keep good quality of fresh steamed stuffed buns for 10 days in a 4 DEG C non-frozen state within shelf life and meets a requirement of cold-chain transportation and distribution within one week.