CN108094520A - A kind of common vetch dish composite preservative - Google Patents
A kind of common vetch dish composite preservative Download PDFInfo
- Publication number
- CN108094520A CN108094520A CN201810014020.2A CN201810014020A CN108094520A CN 108094520 A CN108094520 A CN 108094520A CN 201810014020 A CN201810014020 A CN 201810014020A CN 108094520 A CN108094520 A CN 108094520A
- Authority
- CN
- China
- Prior art keywords
- common vetch
- vetch dish
- chitosan
- carboxymethyl cellulose
- fresh
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000002131 composite material Substances 0.000 title claims abstract description 24
- 239000003755 preservative agent Substances 0.000 title claims abstract description 23
- 230000002335 preservative effect Effects 0.000 title claims description 21
- 240000000971 garden vetch Species 0.000 title 1
- 244000105017 Vicia sativa Species 0.000 claims abstract description 53
- 239000004615 ingredient Substances 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 abstract description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 21
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 16
- 235000013824 polyphenols Nutrition 0.000 abstract description 16
- 229920001661 Chitosan Polymers 0.000 abstract description 15
- 229920002134 Carboxymethyl cellulose Polymers 0.000 abstract description 14
- 235000010948 carboxy methyl cellulose Nutrition 0.000 abstract description 14
- 239000001768 carboxy methyl cellulose Substances 0.000 abstract description 13
- 239000008112 carboxymethyl-cellulose Substances 0.000 abstract description 13
- 244000269722 Thea sinensis Species 0.000 abstract description 12
- OBIOZWXPDBWYHB-UHFFFAOYSA-N Nobiletin Natural products C1=CC(OC)=CC=C1C1=C(OC)C(=O)C2=C(OC)C(OC)=C(OC)C(OC)=C2O1 OBIOZWXPDBWYHB-UHFFFAOYSA-N 0.000 abstract description 10
- MRIAQLRQZPPODS-UHFFFAOYSA-N nobiletin Chemical compound C1=C(OC)C(OC)=CC=C1C1=CC(=O)C2=C(OC)C(OC)=C(OC)C(OC)=C2O1 MRIAQLRQZPPODS-UHFFFAOYSA-N 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 9
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 4
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 4
- 229910052739 hydrogen Inorganic materials 0.000 abstract description 4
- 239000001257 hydrogen Substances 0.000 abstract description 4
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 235000006708 antioxidants Nutrition 0.000 abstract description 2
- 230000004888 barrier function Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000008092 positive effect Effects 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 241000607479 Yersinia pestis Species 0.000 description 5
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 2
- 235000019804 chlorophyll Nutrition 0.000 description 2
- 229930002875 chlorophyll Natural products 0.000 description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- WSMYVTOQOOLQHP-UHFFFAOYSA-N Malondialdehyde Chemical compound O=CCC=O WSMYVTOQOOLQHP-UHFFFAOYSA-N 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- VJHCJDRQFCCTHL-UHFFFAOYSA-N acetic acid 2,3,4,5,6-pentahydroxyhexanal Chemical compound CC(O)=O.OCC(O)C(O)C(O)C(O)C=O VJHCJDRQFCCTHL-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- AIONOLUJZLIMTK-AWEZNQCLSA-N hesperetin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O)=CC(O)=C2C(=O)C1 AIONOLUJZLIMTK-AWEZNQCLSA-N 0.000 description 1
- 229960001587 hesperetin Drugs 0.000 description 1
- AIONOLUJZLIMTK-UHFFFAOYSA-N hesperetin Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(O)=CC(O)=C2C(=O)C1 AIONOLUJZLIMTK-UHFFFAOYSA-N 0.000 description 1
- 235000010209 hesperetin Nutrition 0.000 description 1
- FTODBIPDTXRIGS-UHFFFAOYSA-N homoeriodictyol Natural products C1=C(O)C(OC)=CC(C2OC3=CC(O)=CC(O)=C3C(=O)C2)=C1 FTODBIPDTXRIGS-UHFFFAOYSA-N 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 229930182496 polymethoxyflavone Natural products 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention discloses a kind of common vetch dish composite preservatives, belong to antistaling agent technical field.It is characterized in that：It is made of Nobiletin, chitosan, carboxymethyl cellulose, tea polyphenols and citric acid.Nobiletin and tea polyphenols have the effects that antibacterial, anti-oxidant, and the two is combined with chitosan, carboxymethyl cellulose makes antistaling agent with film forming, raising fresh-keeping effect.Meanwhile Nobiletin is properly added, the hydrogen bond of polyphenol and the hydrogen bond of carboxymethyl cellulose, chitosan form and stabilize network structure so that film is finer and close, barrier property and tensile strength enhancing with containing polyphenols in tea polyphenols in antistaling agent.Addition citric acid can adjust the solubility of chitosan and carboxymethyl cellulose, make fresh-keeping effect more preferably.Compared with common fruit and vegetable fresh-keeping agent, the present invention is developed for common vetch dish feature, fresh-keeping to common vetch dish to have positive effect.
Description
Technical field
The present invention relates to a kind of common vetch dish composite preservatives, belong to antistaling agent technical field.
Background technology
Common vetch dish contains abundant nutritional ingredient and trace element, and every 100 grams of common vetch dish young stem and leaf contains protein 2.2g, Hu Luo
Bu Su 1.97mg, dimension vitamin C 67mg.Meanwhile common vetch dish also has bactericidal antiphlogistic, the multi-efficiencies such as relax bowel, is clearing heat and detoxicating.
People's generally use is cold and dressed with sauce, steams the modes such as stir-fry to eat, and is delicious food rare on modern dining table.Common vetch dish is suitable in
Low-relief terrain is grown, and is distributed in the areas such as Guizhou, Chongqing, Hunan, northeast, is influenced by factors such as its growth environment, the guarantor of common vetch dish
It is fresh most important for the production of common vetch dish, transport, processing, sale aspect.
At present, Dried Osmund or can predominantly are processed into for the fresh-keeping mode of common vetch dish, these modes easily influence common vetch dish
Nutritive value and mouthfeel, and be not suitable for short term storage sale.For in terms of antistaling agent, being generally the general antistaling agent of fruits and vegetables,
Without specific aim, its nutritional ingredient and not green and healthy enough is easily destroyed.It is therefore desirable to one kind be directed to the nutrition of common vetch dish into
Point, the antistaling agent of physiological structure characteristic solve the problems, such as that common vetch dish is fresh-keeping.
Antistaling agent of the present invention is by five kinds of edible antistaling agent Nobiletins, tea polyphenols, chitosan, carboxymethyl celluloses
Element, citric acid composition, Nobiletin is a kind of polymethoxyflavone extracted from orange peel, has antibacterial, anti-oxidant equivalent
Fruit.Catechin compounds in tea polyphenols account for 60~80%, have and remove the oxidation resistant effect of free radical to O2-、OH-Freely
The clearance rate of base is up to more than 98%.But tea polyphenols do not have film forming with Nobiletin, and the two is preferably fresh-keeping with film forming
Agent combination can improve fresh-keeping effect.The present invention selects chitosan with carboxymethyl cellulose to enhance antistaling agent film forming.Shell gathers
Sugar, which has human body, to slow down aging, improves immunity and other effects, and environmentally safe, is that a kind of good edible is fresh-keeping
Agent.Carboxymethyl cellulose, which has, to be prevented moisture and grease migration, prevents oxidation and carbon dioxide from escaping, and retaining food product flavor carries
The effects that mechanical strength of high film.Chitosan is combined with carboxymethyl cellulose with good biocidal property and film forming.Meanwhile river
Contain polyphenols in hesperetin and tea polyphenols, be properly added in antistaling agent, the hydrogen bond and carboxymethyl cellulose of polyphenol,
The hydrogen bond of chitosan, which is formed, stabilizes network structure so that film is finer and close, barrier property and tensile strength enhancing.Add lemon
Acid can adjust the solubility of chitosan and carboxymethyl cellulose, make fresh-keeping effect more preferably.
The content of the invention
An object of the present disclosure is to provide a kind of health environment-friendly, common vetch that is cheap, meeting modern people's dietary requirements
Dish composite preservative.This antistaling agent can extend common vetch dish storage time, consumer can trust edible.
The present invention second is designed to provide a kind of with targetedly common vetch dish composite preservative.Compared with preserving fruit and vegetable utilizing
Agent, the present invention are screened for common vetch dish feature for the species and concentration of antistaling agent, can more extend common vetch dish freshness date.
The present invention the 3rd be designed to provide it is a kind of to common vetch dish have good biocidal property, antioxidative antistaling agent.It is domestic
It has been reported that outside, Nobiletin, chitosan, tea polyphenols all have good antibacterial and antioxidation, beneficial to human body.
The present invention the 4th is designed to provide a kind of good antistaling agent of film forming.Chitosan and carboxymethyl cellulose have
There is film forming, the film forming of antistaling agent can be strengthened by raw material proportioning, enhance the fresh-keeping effect to common vetch dish.
For achieving the above object, the technical solution adopted by the present invention is as follows：
A kind of common vetch dish composite preservative is made of the ingredient mixing of following weight percents：
The common vetch dish composite preservative is made of the ingredient mixing of following weight percents：
The common vetch dish composite preservative is made of the ingredient mixing of following weight percents：
The common vetch dish composite preservative is made of the ingredient mixing of following weight percents：
The common vetch dish composite preservative is made of the ingredient mixing of following weight percents：
Preparation method is that the ingredient of above-mentioned weight percent is taken to be added in container, then adds in gauge water and is uniformly mixed.
Specific embodiment
With reference to specific embodiment, the present invention is furture elucidated, present embodiment using technical solution of the present invention as
Under the premise of implemented, it should be understood that these modes are only illustrative of the invention and is not intended to limit the scope of the invention.
Embodiment 1
Select that length is roughly the same, maturity is appropriate, no disease and pests harm, the common vetch dish 500g having no mechanical damage.Add in beaker
Add 0.02% Nobiletin, 0.08% tea polyphenols, 4% chitosan, 2% carboxymethyl cellulose and 0.8% citric acid, remaining is
Water, the percentage summation of mentioned component is 100%.Common vetch dish composite preservative is made in solution stirring.Take common vetch dish composite preservative
In right amount, equably it is sprayed on common vetch dish, naturally dry, is placed in freshness protection package packaging in 4 DEG C of refrigerators.
Embodiment 2
Select that length is roughly the same, maturity is appropriate, no disease and pests harm, the common vetch dish 500g having no mechanical damage.Add in beaker
Add 0.05% Nobiletin, 0.1% tea polyphenols, 3% chitosan, 1.5% carboxymethyl cellulose and 0.6% citric acid, remaining
For water, the percentage summation of mentioned component is 100%.Common vetch dish composite preservative is made in solution stirring.Take common vetch dish composite fresh-keeping
Appropriate agent is equably sprayed on common vetch dish, naturally dry, is placed in freshness protection package packaging in 4 DEG C of refrigerators.
Embodiment 3
Select that length is roughly the same, maturity is appropriate, no disease and pests harm, the common vetch dish 500g having no mechanical damage.Add in beaker
Add 0.08% Nobiletin, 0.2% tea polyphenols, 2% chitosan, 1% carboxymethyl cellulose and 0.4% citric acid, remaining is
Water, the percentage summation of mentioned component is 100%.Common vetch dish composite preservative is made in solution stirring.Take common vetch dish composite preservative
In right amount, equably it is sprayed on common vetch dish, naturally dry, is placed in freshness protection package packaging in 4 DEG C of refrigerators.
Embodiment 4
Select that length is roughly the same, maturity is appropriate, no disease and pests harm, the common vetch dish 500g having no mechanical damage.Add in beaker
Add 0.1% Nobiletin, 0.4% tea polyphenols, 1% chitosan, 0.5% carboxymethyl cellulose and 0.2% citric acid, remaining is
Water, the percentage summation of mentioned component is 100%.Common vetch dish composite preservative is made in solution stirring.Take common vetch dish composite preservative
In right amount, equably it is sprayed on common vetch dish, naturally dry, is placed in freshness protection package packaging in 4 DEG C of refrigerators.
It selects that length is roughly the same, maturity is appropriate, no disease and pests harm, the common vetch dish having no mechanical damage, is randomly divided into five groups, often
The antistaling agent of embodiment 1,2,3,4 is respectively adopted in group 500g or so, experimental group, and control group is not added with antistaling agent processing.By five groups of common vetch
Store 20 days at a temperature of being placed in 4 DEG C using freshness protection package packaging after dish processing, it is periodically taking-up detection its chlorophyll, vitamin C, more
Several indexs such as sugar, peroxidase, malonaldehyde.The result shows that：Four experimental group common vetch dishes without soften, phenomenon of losing water, color is fresher
Gorgeous, free from extraneous odour, chlorophyll, polysaccharide, vitamin C equal size are higher.And control group common vetch dish has phenomena such as softening, dehydration, go mouldy, and
Indices are worse than experimental group.Illustrate that the present invention has compared with other fruit and vegetable fresh-keeping agents are fresh-keeping to common vetch dish for effect.
The foregoing is merely specific embodiment of the present invention, but protection scope of the present invention is not limited solely to this.Together
When, any person of ordinary skill in the field can technique according to the invention scheme and its preferred embodiment description, do
Go out various possible equivalent changes or exchange, but all these changes or replacement should all belong to the protection of the claim of the present invention
Scope.
Claims (5)
1. a kind of common vetch dish composite preservative it is characterized in that：It is made of the ingredient mixing of following weight percents：
2. common vetch dish composite preservative according to claim 1, it is characterized in that：By the ingredient mixing group of following weight percents
Into：
3. common vetch dish composite preservative according to claim 1, it is characterized in that：By the ingredient mixing group of following weight percents
Into：
4. common vetch dish composite preservative according to claim 1, it is characterized in that：By the ingredient mixing group of following weight percents
Into：
5. common vetch dish composite preservative according to claim 1, it is characterized in that：By the ingredient mixing group of following weight percents
Into：
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810014020.2A CN108094520A (en) | 2018-01-08 | 2018-01-08 | A kind of common vetch dish composite preservative |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810014020.2A CN108094520A (en) | 2018-01-08 | 2018-01-08 | A kind of common vetch dish composite preservative |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108094520A true CN108094520A (en) | 2018-06-01 |
Family
ID=62218400
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810014020.2A Pending CN108094520A (en) | 2018-01-08 | 2018-01-08 | A kind of common vetch dish composite preservative |
Country Status (1)
| Country | Link |
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| CN (1) | CN108094520A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430376A (en) * | 2018-12-06 | 2019-03-08 | 东北农业大学 | A kind of thorn tender bud compelx coating agent and coating method |
| CN109601614A (en) * | 2019-01-11 | 2019-04-12 | 东北农业大学 | A kind of cucumber composite preservative and preservation method |
| CN112042734A (en) * | 2020-09-07 | 2020-12-08 | 内蒙古农业大学 | Allium mongolicum regel composite preservative containing nobiletin and preparation method and using method thereof |
| CN112314701A (en) * | 2020-11-02 | 2021-02-05 | 东北农业大学 | Preparation and application method of bracken fresh-keeping coating liquid |
| CN112724475A (en) * | 2020-12-29 | 2021-04-30 | 上海交通大学 | Chitosan/nano montmorillonite/akebia trifoliata peel extract antibacterial film and preparation method and application thereof |
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|---|---|---|---|---|
| CN103564039A (en) * | 2013-11-19 | 2014-02-12 | 华南农业大学 | Room-temperature litchi storage preservative, and preparation method and application of preservative |
| CN104642516A (en) * | 2014-06-24 | 2015-05-27 | 何松 | Method for preserving cane shoots |
| CN104642533A (en) * | 2014-06-24 | 2015-05-27 | 何松 | Fruit and vegetable coating preservative and preparation method thereof |
| CN106172719A (en) * | 2016-07-06 | 2016-12-07 | 东北农业大学 | A kind of snap bean antistaling agent |
| CN106417585A (en) * | 2016-10-09 | 2017-02-22 | 山东农业大学 | Preparation method of edible plant source fresh-cut fruit and vegetable coating film preservative |
-
2018
- 2018-01-08 CN CN201810014020.2A patent/CN108094520A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564039A (en) * | 2013-11-19 | 2014-02-12 | 华南农业大学 | Room-temperature litchi storage preservative, and preparation method and application of preservative |
| CN104642516A (en) * | 2014-06-24 | 2015-05-27 | 何松 | Method for preserving cane shoots |
| CN104642533A (en) * | 2014-06-24 | 2015-05-27 | 何松 | Fruit and vegetable coating preservative and preparation method thereof |
| CN106172719A (en) * | 2016-07-06 | 2016-12-07 | 东北农业大学 | A kind of snap bean antistaling agent |
| CN106417585A (en) * | 2016-10-09 | 2017-02-22 | 山东农业大学 | Preparation method of edible plant source fresh-cut fruit and vegetable coating film preservative |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109430376A (en) * | 2018-12-06 | 2019-03-08 | 东北农业大学 | A kind of thorn tender bud compelx coating agent and coating method |
| CN109601614A (en) * | 2019-01-11 | 2019-04-12 | 东北农业大学 | A kind of cucumber composite preservative and preservation method |
| CN112042734A (en) * | 2020-09-07 | 2020-12-08 | 内蒙古农业大学 | Allium mongolicum regel composite preservative containing nobiletin and preparation method and using method thereof |
| CN112314701A (en) * | 2020-11-02 | 2021-02-05 | 东北农业大学 | Preparation and application method of bracken fresh-keeping coating liquid |
| CN112724475A (en) * | 2020-12-29 | 2021-04-30 | 上海交通大学 | Chitosan/nano montmorillonite/akebia trifoliata peel extract antibacterial film and preparation method and application thereof |
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Application publication date: 20180601 |
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