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Применить Всего найдено 2. Отображено 2.
20-05-2009 дата публикации

Chitosan antistaling agent for longan and preparation method thereof

Номер: CN0101433235A
Автор: HE HAIBIN, WANG HAIBIN, CHEN RONGSHAN, LU JINCHI, LIU CHANGHUI, GUO XUKUI, HAIBIN HE, HAIBIN WANG, RONGSHAN CHEN, JINCHI LU, CHANGHUI LIU, XUKUI GUO
Принадлежит:

The invention discloses a chitosan longan preservative, which consists of chitosan with a deacetylation degree of 95 percent, glacial acetic acid, vitamin C, zinc chloride, thiourea and water. The preservative has no toxicity and is safe to human bodies, animals and plants, the preservation temperature is between 10 and 15 DEG C, and the preservation time of longans treated by the preservative can reach 80 days. The preservation does not require quite low environmental temperature, so the preservation can greatly reduce energy consumption compared with the prior preservation method, nutritional indicators of the longans after the preservation basically keep unchanged, and the quality and flavor of fruits are purer. The preservative can effectively prolong the selling time of the longans in the market, and greatly improve the economical value of the longans.

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Номер записи: 1
20-04-2011 дата публикации

Chitosan antistaling agent for longan and preparation method thereof

Номер: CN0101433235B
Автор: CHEN RONGSHAN, WANG HAIBIN, HE HAIBIN, LU JINCHI, LIU CHANGHUI, GUO XUKUI, RONGSHAN CHEN, HAIBIN WANG, HAIBIN HE, JINCHI LU, CHANGHUI LIU, XUKUI GUO
Принадлежит:

The invention discloses a chitosan longan preservative, which consists of chitosan with a deacetylation degree of 95 percent, glacial acetic acid, vitamin C, zinc chloride, thiourea and water. The preservative has no toxicity and is safe to human bodies, animals and plants, the preservation temperature is between 10 and 15 DEG C, and the preservation time of longans treated by the preservative can reach 80 days. The preservation does not require quite low environmental temperature, so the preservation can greatly reduce energy consumption compared with the prior preservation method, nutritional indicators of the longans after the preservation basically keep unchanged, and the quality and flavor of fruits are purer. The preservative can effectively prolong the selling time of the longans in the market, and greatly improve the economical value of the longans.

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Номер записи: 2