665 results about "Sodium dehydroacetate" patented technology

The invention discloses a compound feed for Scylla serrata, comprising fish meal, shrimp head powder, soybean meal, rapeseed meal, fish oil, soybean phosphatide powder, brewers yeast, choline chloride, molt hormone, bread flour, calcium dihydrogen phosphate, sodium dehydroacetate, butyl hydroxy anisole, astaxanthin, Schizochytrium limacinum, Bacillus licheniformis, a composite feeding promoting agent, a complex vitamin additive, a composite mineral matter additive and a composite adhesive. The feed has balanced nutrition, is resistant to spoilage, has a long storage life, not only reduces feed cost but also promotes the growth and improves the color of the Scylla serrate. In addition, the feed is friendly to environment, has good palatability and feed promoting effect, has high utilization efficiency and good stability in water, and can enhance the immunity and survival rate of scylla serrata. The invention also provides a preparation method for the compound feed for scylla serrata, which is simple in technology, with the function substance in raw material undestroyed in the preparation process.

The invention relates to a method for keeping raw wet noodle fresh, which includes the steps that: (1) before dough making, ultraviolet lamp is switched on to irradiate the dough for 30min to 1.5h; (2)during the dough making, purified water or sterile water with an amount controlled between 25 to 32 percent is added to the dough and at least one of the three antistaling agents, salt, sodium dehydroacetate and calcium propionate in proportions respectively of 2 to 7 percent, 0.02 to 0.05 percent and 0.1 to 0.3 percent, is added to the water; additionally, 0.1 to 0.3 percent of phosphate, 0.1 to 0.3 percent of sucrose ester, 0 to 0.3 percent of guar gum and 0 to 0.3 percent of edible alkali as well as 5 to 10 percent of wheat gluten powder are added; (3) sterilization treatment is applied to cooking equipment, strip press and the like and noodle strip after pressing is thermally insulated and cooked; (4) asepsis treatment is applied to wet noodle strip and the moisture of the product is controlled between 18 to 28 percent; (5) sterilization is applied to the product before packaging. The method of the invention does not affect the flavor and color of products and the raw wet noodle is characterized by bright appearance, cream white color and strong tenacity and has a shelf life of two months at normal temperature and as long as six months at the temperature below 10 DEG C (cold storage).

The invention relates to the technical field of foods, in particular to a steamed egg cake and simultaneously discloses a preparation method of the steamed egg cake. The steamed egg cake is prepared from the following raw materials in parts by weight: 55-65 parts of low-gluten wheat flour, 30-40 parts of white granulated sugar, 40-55 parts of egg, 8-12 parts of edible vegetable oil, 7-15 parts of edible glucose, 7-11 parts of glucose syrup, 16-24 parts of modified starch, 0.3-0.8 part of edible salt, 1-3 parts of sorbitol, 4-6 parts of glycerol, 0.2-0.4 part of glycerin monostearate, 0.5-1.5 parts of baking powder, 0.1-0.4 part of soda powder, 0.7-1.3 parts of potassium sorbate, 0.02-0.05 part of sodium dehydroacetate, 0.15-0.35 part of edible citric acid and 0.05-0.15 part of edible essence. The steamed egg cake provided by the invention keeps the most original and fresh taste of the food, is fine in cake texture, soft in texture, rich in elasticity, soft in mouth feeling and rich in nutrition and is suitable for both the old and the young.

The invention relates to a pet food mainly prepared from fowl meat, wherein the raw material comprises the following constituents (by weight ratio): chicken chest 100, potassium sorbate 0.05-0.1, dehydrogenated sodium acetate 0.01-0.03, sodium nitrite 0.001-0.003, vitamin C 0.01-0.02, table salt 0.02-0.04, glycerin 0.3-0.5. The preparing process consists of treating raw materials, proportioning quelite, low temperature pickling, drying, roasting, detecting and packaging.

The invention discloses stewing-free room-temperature snow skin moon cake premixed flour, a room-temperature snow skin moon cake and a preparation method of the premixed flour. The premixed flour comprises the following components according to mass percentage: 35%-44% of pre-gelatinized sticky rice powder, 21%-23% of sucrose powder, 12%-14% of sorbitol powder, 7.5%-8.1% of pre-gelatinized corn starch, 2.5%-2.9% of pre-gelatinized hydroxypropyl distarch phosphate, 5%-5.5% of powdered oil, 4%-5.45% of molecular distillation monoglyceride, 2%-3% of whole milk powder, 1.99%-3% of xanthan gum and 0.01%-0.05% of sodium dehydroacetate. All the components are mixed uniformly and are sieved by a CQ20 sieve to obtain the premixed flour. With the adoption of the premixed flour, the moon cake, which is not stewed, can be kept in a snow skin state at room temperature.

The invention provides instant refreshing wet water vermicelli and a processing method thereof. The instant refreshing wet water vermicelli comprises the following components in parts by weight: 40-50 parts of sweet potato starch, 4-10 parts of pea starch, 0.3-1 part of edible salt, 0-0.5 part of konjac glucomannan, 0-0.5 part of xanthan gum, 0.03-0.1 part of sodium polyacrylate, 0.05-0.1 part of sodium dehydroacetate and 35-45 parts of water. The wet water vermicelli refers to potato type instant refreshing wet water vermicelli which is smooth in taste and rapid to eat and can be made into bean vermicelli or vermicelli. The making process is easy to realize, the requirements of customers for the taste of the bean vermicelli and eating convenience and rapidness can be met, and the forms, types and sales market of the instant bean vermicelli are expanded.

The invention discloses a making method of vacuum-pickled vegetables. The method needs the following raw materials in parts by weight: 50-70 parts of salt, 0.2-0.4 part of sodium dehydroacetate, 5-7 parts of acetic acid, 1-3 parts of lactic acid, 0.1-0.3 part of sodium pyrosulfite, 0.2-0.3 part of EDTA (Ethylene Diamine Tetraacetic Acid) disodium and 900-1100 parts of water. The method disclosed by the invention has the advantages that no wastewater or waste gas is discharged in the production process, so that environmental pollution does not occur; and the formula material water can be used for further seasoning after being processed, so that the material consumption is reduced to half of the material consumption of a traditional pickling method and the cost is saved. The pickled product is safe, sanitary and free from nutritional ingredient loss and has the advantages of good mouthfeel, good crispness, long shelf life, low salinity, convenient storage, small floor area, high product yield and the like.

The invention provides a method for prolonging the preserving time of chilled fresh chicken. In the method, a newly slaughtered chick carcass is used as a raw material; nisin, sodium dehydroacetate and glycerol monolaurate are adopted as preservatives; composite preservative is prepared by adding 0.03 to 0.07 grams of nisin, 0.25 to 0.35 grams of sodium dehydroacetate and 0.6 to 0.8 grams of glycerol monolaurate into 1kilogram of sterile water; the glycerol monolaurate is firstly dissolved in 30 milliliters of 65 percent edible ethanol, and is added into the composite preservative; and the pH value of the preservative is adjusted to be between 4.0 and 5.0 by alimentary acetic acid. The storage time of the chilled fresh chicken which is subjected to preserving treatment is obviously prolonged, and is prolonged to 7 days from the primary 4 days, and the quality of the preserved chicken can be well maintained over 7 days. The application of the method ensures that individual slaughtering of the chicken can be transformed into factory slaughtering on the premise that the excellent flavor of the chilled fresh chicken is maintained, thereby greatly improving the environment, reducing pollution of individual chicken slaughtering to urban environment, and ensuring that safety and sanitation of foods can be better controlled.

The invention relates to a compound feed for improving red drum flavor and a preparation method thereof. The compound feed comprises fishmeal, high-gluten flour, soy protein concentrate, fermented peanut meal, beer yeast, corn meal, fish oil, vegetable oil, squid paste, soy lecithin, blood protein powder, binder carboxymethyl cellulose, composite vitamins, composite minerals, choline chloride, betaine, carnitine, sodium dehydroacetate, and butyl hydroxy anisole. The compound feed of the invention has advantages of good attractant effect, good palatability, high feed utilization rate, good-quality red drum. The compound feed can better prevent a feed from oxidative deterioration, improves the feed utilization rate, improves red drum growth, reduces environmental pollution and has a significant environment-protection effect.

The invention discloses a feed mould inhibitor belonging to the technical fields of feed science and feed additives. The feed mould inhibitor contains glycerol monolaurate, sodium dehydroacetate, calcium propionate and carriers. The feed mould inhibitor of the invention has the characteristics of small additive amount, reduction of cost, safety, reliability, stable quality and no influence on animal palatability. When the feed mould inhibitor is used for inhibiting mould in feed, the feed mould inhibitor has good moisture resistance, good heat resistance and smaller influence of the pH value and has the effect on efficiently inhibiting and sterilizing microorganisms such as bacteria, fungi and the like in the feed. The mould inhibiting effect of the feed mould inhibitor of the invention is superior to the mould inhibiting effect of other conventional single mould inhibitors.

The invention discloses nano-silicon oxide morpholine fatty acid salt fresh-keeping fruit wax used in mango, which aims to solve the problems that the prior art has poor fresh-keeping effects and high cost, and is not suitable for mechanized operation. The morpholine fatty acid salt fresh-keeping fruit wax comprises the following raw materials: 20 to 30 parts of morpholine fatty acid salt, 60 to 100 parts of raw wax, 10 to 30 parts of ethanol, 5 to 15 parts of propylene glycol, 5 to 15 parts of glycol, 1 to 2 parts of sodium dehydroacetate, 5 to 20 parts of emulsified dispersion solution of nano-silicon oxide (SiOx), 5 to 30 parts of Ph regulator, 800 to 900 parts of water, and 50 to 200ppm of plant growth regulator. The nano-silicon oxide morpholine fatty acid salt fresh-keeping fruit wax has the advantages that the fruit wax has good cere flexibility and adhesiveness and does not cause surface whitening; meanwhile, the fruit wax reduces moisture dissipation and prevents microbial infection, thereby lowering rotting rate and morbidity and prolonging storage time; and therefore, the fruit wax can be used in manual film coating or mechanical waxing, and can also be used as release carrier of bacteriostatic agent and bactericide.

The invention relates to an inhibitor for preventing browning of a cut vegetable, comprising the following components: one of solvent water and ethanol or mixture thereof; one of sodium alginate, xanthan gum, carrageenan and chitosan, one or more of sodium tripolyphosphate, sodium pyrophosphate and 6-sodium metaphosphate, one or more of phytic acid, ascorbic acid, cinnamic acid, citric acid, kojicacid and edible acetic acid, and one or more of potassium sorbate, sodium dehydroacetate, sodium chloride and 4-hexylresorcinol. The inhibitor is used by soaking, and the soaking time varies with thetemperature and the air pressure of the processing environment. All the components used in the inhibitor are permitted in the GB2760-2007 (hygienic standards of food additives), and the inhibitor issulfite-free, safe and non-toxic, and can be used for fresh cut vegetables and can play the multiple roles of pH regulation, enzyme activity inhibition, oxygen removal and isolation and water retention to effectively prevent browning and play a role of anticorrosion and refreshment.

The invention discloses a method for continuously fermenting pickle with low salt, which comprises the following steps of: A, cleaning and cutting fresh vegetables to be fermented; B, adding pickle juice into a constant temperature fermentation device, wherein the pickle juice comprises the following components in percentage by weight: 1 to 7 percent of salt, 0 to 1 percent of spice, 0 to 1 percent of functional bacterial powder special for the pickle, 0.1 to 2 percent of carbohydrate, 0.2 to 2 percent of yeast extract and 0 to 0.03 percent of sodium dehydroacetate, and enriching bacteria and culturing at the temperature of between 5 and 43 DEG C for 0.5 to 48 hours; and C, putting the cleaned and cut vegetables in the step A into the constant temperature fermentation device until the pickle juice submerges the vegetables, and fermenting at the temperature of between 5 and 43 DEG C for 0.1 to 90 hours to prepare the needed pickle. The method has the advantages of capacity of effectively shortening the fermentation period for fermenting the pickle with low salt, continuous production and stable and safe quality.

An antistaling agent for red bayberry, peach, strawberry, etc contains components A for treating fungus and yeast and component B for treating anerobic bacteria. said component A is chosen from sorbic acid, sodium dehydroacetate, and natamycin. Said component B is chosen from Nisin and lysozyme. An energy-saving antistaling method for red bayberry indudes such steps as precooling fresh red bayberry to 0+ / -1 deg.C, freezing the ozone solution in plastic containers to obtain ozone ice, and storing the red bayberry along with said ozone ice.

The invention discloses a hand cleaner composition. The hand cleaner composition comprises saccharide prebiotics, a preservative, a surfactant and water, wherein the ratio of the mass of the saccharide prebiotics to the mass of the preservative to the mass of the surfactant is (1-15):(0.1-2):(1-20); the saccharide prebiotics is at least one of polyfructosan, galacto-oligosaccharide, lactulose and raffinose; the preservative is at least one of nipagin ester, sodium nipagin acid ester, benzoic acid, sodium benzoate, sorbic acid, potassium sorbate, dehydroacetic acid, sodium dehydroacetate, benzyl alcohol and phenoxyethanol; and the surfactant is one of a nonionic surfactant, an anionic surfactant and an ampholytic surfactant. The hand cleaner composition can be used for rubbing hands without water, and has a good cleaning effect; and in addition, the saccharide prebiotics can effectively replace absorption fungus microorganisms on the surface of skin, so that the probability that bacteria directly attack the skin is eliminated.

The invention discloses a color-protecting antistaling agent for compound pickled vegetables and a production method thereof. The color-protecting antistaling agent is composed of dehydroacetic acid, sodium acetate, ascorbic acid, sodium erythorbate, sodium phytate, sodium citrate, citric acid, sodium metabisulfite and sodium chloride. The color-protecting antistaling agent is reasonable in components and convenient to manufacture, can effectively improve preserving performance of the pickled vegetables, prolongs guarantee period, is safe, and enables the preserving performance of the pickledvegetables to be improved by over one time compared with the preserving performance of an ordinary marketing product.

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.

The invention discloses a compound preservative which is characterized by comprising the raw materials in percent by weight: 1-10 percent of nisin, 1-10 percent of sodium dehydroacetate, 1-10 percent of tea polyphenol, 1-10 percent of potassium sorbate and 60-96 percent of sodium lactate. The compound preservative can remarkably inhibit multiple putrefying bacteria of bacillus subtilis, bacillus pumilus, bacillus cereous, pseudomonas aeruginosa, micrococcus, staphylococcus aureus and the like, is applied to meat products, can remarkably prolong the shelf life, and improve the food safety.

The invention provides a high-efficiency broad-spectrum food composite preservative and aims to solve the technical problem that most of the food preservatives now used in food processing are potassium sorbate and sodium benzoate, cannot achieve ideal preservation effect when use alone due to certain limitation to antibacterial spectrum and suffers certain limitation on use. The key point of the preservative lies in that the preservative contains nisin, natamycin, potassium sorbate, sodium diacetate and sodium dehydroacetate or also one or all of d-sodium erythorbate and d-glucono-delta-lactone. The use of the preservative is to be added in various foods.

The invention relates to Hokkaido bread and a preparation method thereof, and belongs to the field of food production. The Hokkaido bread is prepared from the following components in parts by weight: 4 to 6 parts of eggs, 35 to 40 parts of flour, 4 to 6 parts of butter, 1 to 2 parts of honey, 5 to 7 parts of white granulated sugar, 2 to 3 parts of fresh yeast, 1 to 2 parts of milk powder, 2 to 3 parts of frozen syrup, 0.3 to 0.6 part of salt, 1 to 3 parts of heat-softening bread premixed powder, 0.3 to 0.5 part of frozen dough improver, 0.5 to 1 part of milk flavour, 0.03 to 0.05 part of potassium sorbate, 0.03 to 0.05 part of sodium dehydroacetate, 2 to 3 parts of condensed milk, 1 to 2 parts of vegetable shortening, 0.5 to 1 part of mono-glycerol fatty acid ester and di-glycerol fatty acid ester, 12 to 15 parts of flaky sweet cream, and 15 to 20 parts of water. The invention provides the Hokkaido bread good in mouth feel, good in outward appearance, rich in nutrition, long in storage life and convenient to carry and eat, and a preparation method thereof; the Hokkaido bread and the preparation method are suitable for industrialized production, and have wide market prospect.

The invention discloses a preparation method of beef-flavored spicy snack food strips. The preparation method comprises the following steps that flour 100 jin, water 16 jin and salt 6.4 jin are mixed to obtain a mixture I; glycerol monostearate 146.88 g is added to the mixture I, and a mixture II is obtained after even mixing; the mixture II is added to a puffing machine, and extrusion puffing is performed at the temperature of 205 DEG C for 3-5 minutes to obtain puffed strips; the puffed strips are cut by a slitting machine to obtain semi-finished products; a mixed material is seasoned: Chinese prickly ash 244.8-306 g and small red pepper 244.8 g are taken and powdered to obtain a mixture III; aspartame 76.5 g, powdery beef flavor 244.8 g, disodium 5'-ribonucleotide 61.2 g and sodium dehydroacetate 24.48 g are evenly mixed with the mixture III to obtain a mixture IV; then edible oily beef flavor 91.8-122.4 g and soybean oil 9.18-12.24 jin are added to the mixture IV, and the seasoned mixed material is obtained; the semi-finished products and the seasoned mixed material are mixed, full stirring is performed for 5 minutes to obtain the beef-flavored spicy snack food strips.

The invention relates to novel highland barley zanba which is prepared by mixing a major material with a food additive through comspression moulding, microwave sterilization and vacuum packaging. The novel highland barley zanba is characterized in that the major material is prepared from the following raw materials in parts by weight: 40-50 parts of ripe highland barley powder, 16-20 parts of butter, 42-46 parts of milky tea, 15-18 parts of white granulated sugar, 4-7 parts of milk powder, 0.1-0.2 part of creamer, 1-3 parts of sesame, 5-10 parts of mixed nutlet, 1-5 parts of malto dextrin and0.05-1.5 part of multifunction edible gum; and the food additive comprises 0.4-0.6g of sodium dehydroacetate, 0.8-0.9g of potassium sorbate and 0.1-0.3g of tert butyl hydroquinone which are added by per kilogram of major material. The invention has reasonable formula and comprehensive nutrition; and product tissues are loosened and do not stick teeth in the mouth. The invention can meet the demands of all age groups and different crowds.

The invention discloses a coarse cereal cake and preparation method thereof. The cake is prepared by the materials with the weight portions as follows: 10 to 20 portions of wheatmeal, 5 to 12 portions of soybean meal, 5 to 10 portions of corn meal, 5 to 10 portions of black rice meal, 5 to 10 portions of rice meal, 10 to 30 portions of white granulated sugar, 30 to 40 portions of eggs, 1 to 3 portions of liquid glucose, 0.01 to 0.03 portion of dehydrogenation sodium acetate, 0.01 to 0.03 portion of ammonium bicarbonate, 0.01 to 0.03 portion of baking powder as well as 3 to 5 portions of water. The preparation method includes the steps: washing and airing soybean, corn, black rice and rice, and respectively milled (wheat milling) into flour and powdered sugar of 60 to 80 meshes; adding the powdered sugar, dehydrogenation sodium acetate and liquid glucose into the eggs according to proportion, beating through an eggbeater and then adding water to stir uniformly, adding the wheatmeal, soybean meal, corn meal, black rice meal and rice meal, and then stirring into uniform paste; pouring the paste into a cake die and feeding to a post-cure tunnel oven to bake for 12 to 18 minutes at an upper fire / lower fire temperature of 195 / 230 DEG C. The product has the characteristics of being soft, sweet, etc, and is beneficial for body heath for long-term eating.

The invention provides a method for preparing food-grade sodium dehydroacetate. The method comprises the following steps of: (1) polymerizing diketene to obtain dehydroacetic acid; (2) crystallizing the dehydroacetic acid; (3) refining the dehydroacetic acid; and (4) performing neutralization reaction on the dehydroacetic acid obtained in step (3) and sodium hydroxide to obtain sodium dehydroacetate. The diketene is taken as a raw material, and a good catalytic polymerization effect can be obtained and a high polymer can be inhibited from being formed by dimerizing the diketene and using an excellent catalyst (sodium acetate anhydrous) and a water absorbent (acetic anhydride); and the quality of the sodium dehydroacetate is improved by the recrystallization by using absolute ethanol, so that the convenience is brought to the synthesis of a final product, namely the sodium dehydroacetate. The invention provides the method for preparing the food-grade sodium dehydroacetate. The method is easy to operate and low in cost. The product is pure white in appearance and has stable properties, and the quality can reach the national food-grade standard.

The invention discloses diaper rash cream and a preparation method thereof. The diaper rash cream is prepared from the main components of petrolatum, caprylic / capric triglyceride, avocado tree fruit fat, polyglyceryl-4 isostearate, meadowfoam seed oil, gallnut extract, microcrystalline wax, polydimethylsiloxane, Sorbitan olivate, Quaternium-18 Hectorite, propylene glycol, Chrysanthellum indicum extract, sodium dehydroacetate, butanediol, hydrolyzed rice protein, Anthemis nobilis flower extract, radix sophorae extract, fructus cnidii extract, Bisabolol, Ginger Root Extract, Hexyldecanol, Brassinosteroids, N-palmitoyl hydroxyproline cetyl ester, stearic acid, menthol, tocopheryl acetate, perfume, p-hydroxyacetophenone, caprylyl glycol, 1,2-hexanediol, chlorhexidine diacetate, disodium EDTA and water through synergistic interaction in an appropriate ratio by the scientific preparation method, and the produced diaper rash cream has good skin care and skin-firming effect and good affinity,can relieve skin pain, and has good stability.

The invention relates to a termite attractant comprising the following components by weight percent: (1) 60%-85% of ground material of eucalyptus; ground material of camphor tree or mixture of the two ground materials; (2) 3%-9% of sugars; (3) 11.97%-30.95% of flour; (4) 0.03%-0.05% of preservative. ground material of eucalyptus and ground material of camphor tree come from root, trunk phloem or mixture of root and trunk phloem. The preservative uses sodium dehydroacetate or sodium benzoate. The termite attractant is prepared by mixing the ground material of eucalyptus, ground material of camphor tree or mixture of the two ground materials as main material together with flour and sugars. Cooperating with technical product used for killing termite, the attractant is environmental friendly. It is proved by repeated tests that the attractant effect of attracting termite is very ideal when cooperating with technical product and thereby the attractant can be popularized.

The invention relates to the technical field of biochemistry, in particular to a method for keeping the rhizoma gastrodiae fresh through biochemistry. The technological process comprises the following steps: cleaning fresh rhizoma gastrodiae; placing the rhizoma gastrodiae into water to boil for softening the rhizoma gastrodiae after the rhizoma gastrodiae is sliced and formed; boiling the rhizoma gastrodiae in the boiling water solution for about 2 minutes; taking out the rhizoma gastrodiae to soak and cool by cold water; taking out the rhizoma gastrodiae to place into a container containing matched liquid for being stored; sealing a cover; pasting a label; packing the rhizoma gastrodiae; and storing the rhizoma gastrodiae into a warehouse. The matched liquid is prepared from 80 to 120 g of citric acid, 10 to 30 g of sodium dehydroacetate, 80 to 120 kg of water and 20 to 35 g of sodium isoascorbate. The invention maintains the nutrition of the original rhizoma gastrodiae, and eliminates the harsh taste of the rhizoma gastrodiae per se, in addition, the processing is convenient, and the rhizoma gastrodiae is safe to eat.

The invention relates to a rice antistaling agent and a preparation method thereof. The rice antistaling agent is prepared by matching sodium dehydroacetate, citric acid, calcium lactate and chitosan according to the synergistic action of a bacteriostatic agent, an antioxidant and a film-forming agent through mixing and stirring. The rice antistaling agent has high dissolving efficiency, high safety and stable performance and not only can well prolong the shelf life of the rice but also has the calcium enriching effect. When in use, the antistaling agent is only evenly sprayed to the surface of the rice by using a humidification machine when the rice is polished. The rice antistaling agent is very convenient to use.

The invention discloses a preservation method for mangoes. The method comprises the following steps of: (1) performing heat water treatment on mangoes: selecting the mangoes having no insect pests and damage, placing the mangoes in the hot water at the temperature of between 45 and 55 DEG C, and soaking the mangoes for 5 to 20 minutes, during which slightly turning the mangoes; (2) soaking the mangoes treated in step (1) by using the mixed solution of chitosan and sodium dehydroacetate for 2 minutes; and (3) drying the mangoes treated in step (1) by blowing and airing for package, storage and transportation. The preservation method has the advantages of well regulating physiological functions of fruits, effectively inhibiting the disease and decay of the fruits, keeping the moisture and color of the fruits, improving the quality of the fruits, obviously reducing the decay possibility of picked fruits at the normal or low temperature and prolonging a shelf Life (or price period), along with high suitability for tropical fruits, such as the mangoes and the like; besides, all the ingredients in the preservation method are natural materials or food additives so as to achieve nontoxic residue, environmental protection and no harm to human bodies.