http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103689076-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_39307d885a287c1cf3b2466f6cee6a2c |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-16 |
| filingDate | 2013-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_856f565cb77a744f968b074a8182e8ea |
| publicationDate | 2015-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103689076-B |
| titleOfInvention | Long-acting fruit coolant and preparation method thereof |
| abstract | The invention relates to a long-acting fruit preservative and a preparation method thereof, belonging to the technical field of preservatives. The invention is characterized in that the preservative is composed of water, citric acid, ferrous sulfate, sodium carbonate, starch, activated carbon, silica gel, bentonite, sucrose, sodium lactate, carboxymethyl chitosan and potassium chloride. The preservative is prepared from multiple raw materials which are low in cost, thereby lowering the manufacturing cost; the proportion of various components is moderate, and the preservative is easy to store and is safe and nontoxic; the preservative is a spray preservative; and when in use, the film formed on the fruit surface has the advantages of favorable anticorrosive and bactericidal properties, long preservation period, favorable moisturizing effect and no toxicity for eating, and can not cause secondary environmental pollution. |
| priorityDate | 2013-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.