http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112931610-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_84ad1d9c902fe2738ef78e97ab57a493 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-16 |
| filingDate | 2019-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed943418ba47da9f299023d3788bb664 |
| publicationDate | 2021-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112931610-A |
| titleOfInvention | Blueberry preservative and preparation method thereof |
| abstract | The invention belongs to the technical field of blueberry preservation, and particularly relates to a blueberry preservative and a preparation method thereof. The blueberry preservative is prepared from the following raw materials: 8-10 parts of glucomannan, 4-6 parts of carboxymethyl cellulose, 2-4 parts of microcrystalline cellulose, 1-3 parts of enzyme inhibitor, 1-3 parts of antibacterial agent and 0.02-0.04 part of surfactant. The preservative provided by the invention is uniformly sprayed on blueberry fruits, and a layer of antioxidant and antibacterial film with good water retention performance can be formed on the surfaces of the blueberry fruits; can reduce the loss of water and nutrient components in the blueberries and prolong the storage period of the blueberries. |
| priorityDate | 2019-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 169.