http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102613660-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4f50ebe93b17d5ab34200decdb446e33 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3571 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3562 |
| filingDate | 2012-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_623faff894e6575d86080b40c12b9d02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c9248a697b6d44d7b0bc86f9e2d953c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bf4f6cf3102585ff130619a1eda37483 |
| publicationDate | 2013-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102613660-B |
| titleOfInvention | Preservative for cooked food in bulk and preparation method for preservative |
| abstract | The invention relates to a composite food preservative, and aims to provide a preservative for cooked food in bulk and a preparation method for the preservative. The preservative comprises the following the components in percentage by weight: 0.2 to 0.5 percent of propolis, 0.3 to 0.5 percent of water-soluble chitosan, 0.02 to 0.04 percent of nisin, and 0.01 to 0.05 percent of natamycin. The broad-spectrum antibacterial property, oxidation resistance and the film forming property of the water-soluble chitosan are used, and natamycin for efficiently inhibiting mould and saccharomycetes and nisin for efficiently inhibiting gram positive bacteria are matched. The composite preservative has the complementary advantages, the broad-spectrum and high-efficiency preservative is formed, the shelf life of the cooked food in bulk such as tripe can be prolonged obviously, and the shelf life of the cooked food at the high temperature of 36 DEG C can be prolonged effectively. |
| priorityDate | 2012-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.