http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113662035-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_13db2fcac337652adaab19b1de8b830d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B4-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-22 |
| filingDate | 2021-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e7b794a6c2eb5fde0cba365a6b45d156 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a084d5c3309f49a7c08b110e867797ec http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a4c004b2480b150c77bc1f72472a196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4e38f6ca426553e696e3e9d39c3106bc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_99530ac47c05554ccde41a10e4913bf3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d2d00f99116dffe7df8c65f4f57a3b5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2888b481a9118a38b06d09e1e70aae84 |
| publicationDate | 2021-11-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-113662035-A |
| titleOfInvention | Formula, preparation method and use method of chilled fresh beef biological preservative |
| abstract | The invention discloses a formula of a biological preservative for chilled fresh beef, which comprises the following components in parts by weight: the composite material comprises the following raw materials in parts by mass: 0.01-0.03 part of nisin, 0.006-0.03 part of epsilon-polylysine, 0.004-0.02 part of tea polyphenol, 0.006-0.03 part of natamycin and 20 parts of modified sodium alginate antibacterial liquid; the preparation method of the modified sodium alginate antibacterial liquid comprises the following steps: dissolving 0.4-1.6 parts of polyaldehyde group sodium alginate in 20 parts of pure water by mass, adjusting the pH to 6.0-6.5 by using a gluconic acid solution, adding 0.02-0.1 part of lysozyme and 0.04-0.2 part of kojic acid, stirring and reacting for 0.5-2 h at the temperature of 32-40 ℃, adding 0.01-0.05 part of sweet wormwood herb extract, stirring uniformly, and cooling to 0-4 ℃ to obtain the multi-aldehyde group sodium alginate. According to the invention, a compact biofilm is formed on the surface of the chilled fresh beef by utilizing the crosslinking action of polyaldehyde sodium alginate and beef protein molecules, so that the invasion of bacteria is prevented, meanwhile, the juice loss of the chilled fresh beef is prevented, and the shelf life of the chilled fresh beef is effectively prolonged by utilizing the sustained-release sterilization of the immobilized lysozyme and the sweet wormwood herb extract. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114698686-A |
| priorityDate | 2021-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 241.