http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111264615-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_65a6b9d017986e8d6c67d153a5917b30 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11D1-662 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11D3-2086 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11D3-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11D1-66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11D3-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11D3-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-16 |
| filingDate | 2020-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0cedf9f9e75e01f5531fa19d70c75567 |
| publicationDate | 2020-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-111264615-A |
| titleOfInvention | A kind of antibacterial method of vegetable and fruit processing |
| abstract | The invention discloses a bacteriostatic method for processing vegetables and fruits, comprising the following steps: (1) cleaning freshly cut vegetables and fruits with a cleaning agent; (2) soaking the cleaned vegetables and fruits in an aqueous solution of bacteriostatic and preservative agent for 10-15 minutes , then take out and drain; (3) wrap the drained vegetables and fruits with antibacterial plastic wrap, and store them at a temperature of 4 to 8°C; the cleaning agent includes components whose mass ratios are as follows: alkyl glycosides 60% to 80%, thickener 3% to 5%, chelating agent 0.05% to 0.1%, acidic pH adjuster 0.05% to 0.1%, stabilizer 0.2% to 0.5%, pH neutral cleaning aid 0.3%～0.4%, and the balance is deionized water; the antibacterial and antistaling agent includes components whose mass ratios are as follows: kojic acid 0.5%～1%, ε-polylysine 0.08%～0.5%, sodium ascorbate 0.1% %～0.5%, L-cysteine 0.05%～0.1%, and the balance is non-electrolytic slightly acidic hypochlorous acid water. Compared with the traditional fresh-cut vegetables and fruits preservation technology, the invention has reasonable design and good application effect, and fully prolongs the fresh-keeping time of vegetables and fruits to meet actual needs. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115474626-A |
| priorityDate | 2020-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.