http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103750497-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3481 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3481 |
| filingDate | 2014-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103750497-B |
| titleOfInvention | A kind of biological bacteriostatic agent combined temperature works in coordination with the food fresh-keeping method of super-pressure |
| abstract | The invention belongs to the fresh-keeping field of food antiseptic, specifically relate to the food fresh-keeping method that a kind of biological bacteriostatic agent combined temperature works in coordination with super-pressure.Comprise the steps: 1., by low acidity food to heat-treat; 2. add biological bacteriostatic agent in the low acidity food, after heat treated, the composition of this biological bacteriostatic agent comprises 0.1 ~ 0.5g/kg nisin, 0.1 ~ 0.5g/kg shitosan, 0.1 ~ 0.5g/kg lysozyme, 0.1 ~ 0.4g/kg epsilon-polylysine, 0.2 ~ 1g/kg allicin and 20 ~ 250g/kg sodium chloride; 3. temperature, is carried out in conjunction with ultra high pressure treatment.Food fresh-keeping method of the present invention, can bacterial spore effectively in passivation low acidity food, and can suppress the sprouting of gemma in the shelf life that 4 DEG C are deposited 20 days.Meanwhile, the loss such as matter structure, local flavor, nutrition, color that food fresh-keeping method of the present invention can avoid conventional high-temperature high pressure food method for disinfection to cause, the low acidity food for pH >=4.5 is particularly favourable. |
| priorityDate | 2014-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 62.