http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102406156-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0c13f0402219c2a116474be2bfca70c5 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-358 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3544 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 |
| filingDate | 2011-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6df2f4792c3030fcd60e1b46444e54a6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a12a03ed3322e358e9cb7973ca8ef985 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f688ad21590209df554b8e40a5390c48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e51c6539a19375e2b9b48db8f820bdb0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d24a29eb8091bc3b053d7e7b9a05114d |
| publicationDate | 2014-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102406156-B |
| titleOfInvention | Application of L-cysteine, and low sulfur long-term preservation method for fruit |
| abstract | The present invention discloses an application of L-cysteine, and a low sulfur long-term preservation method for fruit blanks. A purpose of the present invention is to solve the problems of browning, softening, decaying, high use amount of sulfur dioxide of the fruit blanks during the preservation process of the fruit blanks of the preserved fruits. With the present invention, first fruits are hardened by a calcium chloride solution, and are subjected to a impregnation treatment by L-cysteine, sodium metabisulfite, an ascorbic acid composite color protecting preservation solution and salt; the resulting treated material can be preserved in a plastic bag and other sealed containers at a room temperature. The method of the present invention provides the same effects of preservation, color protecting and antisepsis as the effects provided by the 1% sodium metabisulfite and a proper amount of the salt in the prior art, at the same time, the use amount of the sodium metabisulfite can be reduced to 0.08-0.16% of the original use amount so as to improve the hygienic quality of the fruit blanks, reduce the subsequent desulfurization work load, and reduce the over standard risk of the residue sulfur dioxide in the finished product. The low sulfur long-term preservation method for the fruit blanks of the preserved fruits is further applicable for the preservation of the fruit blanks during other fruit processing process. |
| priorityDate | 2011-11-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.