CN106633203A - Edible fresh-keeping film and preparation method thereof - Google Patents
Edible fresh-keeping film and preparation method thereof Download PDFInfo
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- CN106633203A CN106633203A CN201611046977.2A CN201611046977A CN106633203A CN 106633203 A CN106633203 A CN 106633203A CN 201611046977 A CN201611046977 A CN 201611046977A CN 106633203 A CN106633203 A CN 106633203A
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L3/00—Compositions of starch, amylose or amylopectin or of their derivatives or degradation products
- C08L3/02—Starch; Degradation products thereof, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J5/00—Manufacture of articles or shaped materials containing macromolecular substances
- C08J5/18—Manufacture of films or sheets
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2303/00—Characterised by the use of starch, amylose or amylopectin or of their derivatives or degradation products
- C08J2303/02—Starch; Degradation products thereof, e.g. dextrin
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
- C08J2401/00—Characterised by the use of cellulose, modified cellulose or cellulose derivatives
- C08J2401/02—Cellulose; Modified cellulose
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2203/00—Applications
- C08L2203/16—Applications used for films
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
- C08L2205/00—Polymer mixtures characterised by other features
- C08L2205/03—Polymer mixtures characterised by other features containing three or more polymers in a blend
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Abstract
The invention relates to a fresh-keeping film, and in particular relates to an edible fresh-keeping film and a preparation method thereof. The preparation method comprises the following steps: (1) mixing carrots and water, pulping, and homogenizing to obtain a carrot fibrous solution; (2) adding an emulsifier and essential oil into the carrot fibrous solution obtained in step (1), homogenizing, and circulating for 2 to 3 times at 100 to 130 Mpa to obtain a nano carrot cellulose-essential oil emulsion; and (3) adding a mixed solution of corn starch, water and glycerinum into the nano carrot cellulose-essential oil emulsion, mixing, adding into a mold, drying, standing, and demolding, thus obtaining the edible fresh-keeping film. The edible fresh-keeping film obtained by the method can remarkably reduce the water loss and microorganism growth of fresh pork in the cold storage process, so that an effect of keeping freshness and prolonging a shelf life can be achieved.
Description
Technical field
The present invention relates to a kind of preservative film, and in particular to a kind of edible freshness-keeping thin coat and preparation method thereof.
Background technology
Processed meat products, also known as prefabricated meat products, are, with livestock meat as primary raw material, to add appropriate flavoring or auxiliary material,
Jing is suitably processed, store under freezing (- 18 DEG C) or refrigeration (less than 7 DEG C) or normal temperature condition, transport with packaging or bulk form,
Sale, direct-edible or Jing is simply processed, processed with regard to edible meat products.The shelf life of refrigeration processed meat products is shorter,
And there are problems that juice loss, thus short the becoming of shelf life limits the factor for refrigerating the development of class processed meat products.Cause Chilled Meats
The reason for quality is deteriorated between shelf life mainly has mass loss that the corruption that microorganism causes and juice loss cause etc..Mesh
Before, the Chilled Meats on market are mostly to carry out packing and selling with preservative film, and convenient, attractive in appearance, intensity is high and cheap.But, protect
The gas permeability and poor water retention property of fresh film, easily causes juice to accumulate in packaging film, reduces the organoleptic indicator of Chilled Meats, and can produce
Raw a large amount of discarded preservative films, cause environmental pollution.
Edible film refers to edible natural material (such as polysaccharide, protein) as raw material, adds edible plasticizer, hands over
The materials such as connection agent, the film formed by different molecular interphase interaction.Generally prefabricated independent film is called film；Painting
Cloth, the thin layer for impregnating, being sprayed at food surface are referred to as coating.Edible packing membrane has control humidity, gas and lipid
Migration, can simultaneously serve as the carrier of preservative and nourishing additive agent.But, single polysaccharide or protein edible film or painting
The hydrophobicity and water preventing ability of layer is weak, causes cold fresh meat moisture loss.Publication No. is a kind of for the Chinese patent of the A of CN 105647217
The method for producing degradable preservative film using bagasse discloses a kind of using preservative film made by bagasse, and the preservative film has
Degradability, and with intensity is high, transparency is high, while the advantages of with bacteriostasis, but complex process, and gained protects
Fresh film can not preferably preserve moisture, the juice of food, easily cause food and lose original color and luster, moisture, nutrition.
Therefore, the water-retaining property of preservative film how is improved, the moisture loss of cold fresh meat is reduced, extends refrigeration processed meat products
Shelf life has become current problem demanding prompt solution.
The content of the invention
It is an object of the invention to provide a kind of preparation method of edible freshness-keeping thin coat, to solve to refrigerate processed meat products
Shelf life is short, juice loss problem.
The present invention also aims to provide a kind of edible freshness-keeping thin coat prepared using above-mentioned preparation method.
For achieving the above object, the technical scheme is that：
A kind of preparation method of edible freshness-keeping thin coat, comprises the following steps：
(1) preparation of carrot fiber liquid：
By carrot and water in mass ratio 3:1 ratio mixing, beating is homogeneous, obtains final product；
(2) preparation of nanometer carrot fiber element-essential oil emulsion：
Emulsifying agent, essential oil, mixing is added to form carrot crude fibre breast in obtained carrot fiber liquid in step (1)
Liquid, then carries out ultrasonic homogenization, then is circulated 2～3 times in 100～130MPa using microjet homogeneous method, obtains a nanometer carrot
Cellulose-essential oil emulsion；
(3) preparation of edible freshness-keeping thin coat：
Cornstarch, the glycerine of 1～2 weight portion of 3～5 weight portions are added in 100 weight portion water, is well mixed, plus
Heat obtains mixed liquor to 60～100 DEG C of 20～30min of stirring；Add the nanometer carrot fiber of gained mixed liquor weight 5%-7%
Element-essential oil emulsion, stirs 20～40min, obtains final product into film liquid；To add in mould into film liquid, be dried, stand, the demoulding will be obtained final product.
The carrot fiber element and essential oil particle diameter after microjet homogeneous reduces, and preferably can be combined with cornstarch, shape
Into film quality ground it is finer and close；Add glycerine to be modified to cornstarch, promote cornstarch and nanometer carrot fiber
The intermiscibility of element-essential oil emulsion, improves intensity, the toughness of material.
Liquor natrii hypochloritis's disinfection in step (1) before carrot beating with 180～220ppm.
In step (1) it is homogeneous is it is homogeneous using at a high speed dispersion homogenizer, rotating speed is 17500～20000rpm, the homogeneous time
For 3～5min.
Emulsifying agent described in step (2) is Tween-80.
Essential oil described in step (2) is thyme essential oil.Thyme essential oil has good non-oxidizability and biocidal property, adds
Plus essential oil can change the physical property of film, making the permeable breathable of film reduces, and percentage of water loss is reduced, and biocidal property strengthens.
Carrot fiber liquid described in step (2), emulsifying agent, the volume ratio of essential oil are 100:1.5～2:2～3.
The supersonic frequency of ultrasonic homogenization is 25～30kHz in step (2), and the time is 30～40min.
Microjet homogeneous method is carried out using Microfluidizer in step (2).
Gained nanometer carrot fiber element-essential oil emulsion is in 4 DEG C of storages in step (2).
Drying in step (3) is dried 5h for 60 DEG C.
Stand in step (3) and place 48h to be placed in the drier that relative humidity 58%, temperature is 20 DEG C.
A kind of edible freshness-keeping thin coat, is made using the preparation method of above-mentioned edible freshness-keeping thin coat.
The invention has the beneficial effects as follows：
1. the preparation method of edible freshness-keeping thin coat of the present invention, process is simple, low cost, can make full use of inferior carrot
And be processed by mechanical means, without any harmful chemical reagent.
2. the present invention is initiative is combined nanometer carrot fiber element-essential oil emulsion and cornstarch-glycerol system, carries
The mechanical property and barrier of high edible film, with starch edible film (without nanometer carrot fiber element-essential oil emulsion)
Compare, tensile strength improves 54%, and vapor transmission coefficient reduces 65%.
3. edible freshness-keeping thin coat water-retaining property of the present invention is strong, and juice loss rate is reduced in fresh processed meat products cold storage procedure
85%, also with stronger fungistatic effect, prevent corruption of the fresh processed meat products during storage, fresh processed meat products goods
The frame phase extends 6 days or so.
Specific embodiment
Embodiment 1
The preparation method of the edible freshness-keeping thin coat of the present embodiment, comprises the following steps：
(1) preparation of carrot crude fibre liquid：
By inferior carrot Jing after running water cleaning, using 200ppm hypochlorite disinfectants, and 1cm is cut into3Fritter, press
Material water quality ratio is 3:1 ratio, with beater homogenate is broken into, and obtains carrot paste；Using high speed dispersion homogenizer in 17500rpm
Lower homogeneous 5 minutes, obtains carrot crude fibre liquid；
(2) preparation of nanometer carrot fiber element-essential oil emulsion：
The 1.5% of carrot crude fibre liquid product Tween-80, Hu are added in step (1) gained carrot crude fibre liquid
Trailing plants slightly foretells the thyme essential oil of the 2% of fiber pulp product, mixes to obtain carrot crude fibre emulsion, and carrot crude fibre emulsion is carried out
Ultrasonic homogenization, supersonic frequency is 25kHz, and the time is 40 minutes；Microfluidizer is pumped into pump after ultrasonic homogenization,
Pressure is that 100MPa is circulated 2 times, a nanometer carrot fiber element-essential oil emulsion is obtained, in being stored in 4 DEG C of environment；
(3) preparation of edible freshness-keeping thin coat：
3g cornstarch, 1g glycerine are added in 100mL water, after stirring under room temperature, 80 DEG C is heated to and is continued to stir
Obtain mixed liquor within 20 minutes, add the 5% of gained mixed liquor weight nanometer carrot fiber element-essential oil emulsion, stir under room temperature
20 minutes, obtain final product into film liquid；Take 10mL and spread into polystyrene dishes (64cm into film liquid2) on, 60 DEG C are dried 5h, then film are put
48h is placed in 58%, 20 DEG C of driers of relative humidity (RH), film is then taken off, is obtained final product.
The edible freshness-keeping thin coat of the present embodiment is using edible freshness-keeping thin coat obtained in said method.
Embodiment 2
The preparation method of the edible freshness-keeping thin coat of the present embodiment, comprises the following steps：
(1) preparation of carrot fiber liquid：
By inferior carrot Jing after running water cleaning, using 200ppm hypochlorite disinfectants, and 1.5cm is cut into3Fritter,
Compare 3 by material water quality:1 ratio, with beater homogenate is broken into, and obtains carrot paste；Using high speed dispersion homogenizer in 20000rpm
Lower homogeneous 3 minutes, obtains carrot crude fibre liquid；
(2) preparation of nanometer carrot fiber element-essential oil emulsion：
Slightly foretell carrot crude fibre liquid product is added in crude fibre liquid 2% Tween-80, Hu to step (1) gained Hu trailing plants
Trailing plants slightly foretells the thyme essential oil of the 3% of fiber pulp product, mixes to obtain carrot crude fibre emulsion, and carrot crude fibre emulsion is carried out
Ultrasonic homogenization, supersonic frequency is 30kHz, and the time is 30 minutes.Microfluidizer is pumped into pump after ultrasonic homogenization,
Pressure is that 130MPa is circulated 3 times, obtains a nanometer carrot fiber element-essential oil emulsion and is stored in 4 DEG C；
(3) preparation of edible freshness-keeping thin coat：
5g cornstarch, 2g glycerine are added in 100ml water, after stirring under room temperature, 80 DEG C is heated to and is continued to stir
Obtain mixed liquor within 30 minutes, add the 7% of gained mixed liquor weight nanometer carrot fiber element-essential oil emulsion, stir under room temperature
20 minutes, obtain final product into film liquid；Take 10mL and spread into polystyrene dishes (64cm into film liquid2) on, 60 DEG C are dried 5h, then film are put
48h is placed in 58%, 20 DEG C of driers of relative humidity (RH), film is then taken off, is obtained final product.
The edible freshness-keeping thin coat of the present embodiment is using edible freshness-keeping thin coat obtained in said method.
Embodiment 3
The preparation method of the edible freshness-keeping thin coat of the present embodiment, comprises the following steps：
(1) preparation of carrot crude fibre liquid：
By inferior carrot Jing after running water cleaning, using 200ppm hypochlorite disinfectants, and 1.2cm is cut into3Fritter,
Compare 3 by material water quality:1 ratio, with beater homogenate is broken into, and obtains carrot paste；Using high speed dispersion homogenizer in 19000rpm
Lower homogeneous 4 minutes, obtains carrot crude fibre liquid；
(2) preparation of nanometer carrot fiber element-essential oil emulsion：
The 1.8% of carrot crude fibre liquid product Tween-80, Hu are added in step (1) gained carrot crude fibre liquid
Trailing plants slightly foretells the thyme essential oil of the 2.5% of fiber pulp product, mixes to obtain carrot crude fibre emulsion, and carrot crude fibre emulsion is entered
Row ultrasound homogenization, supersonic frequency is 28kHz, and the time is 35 minutes；Microjet homogeneous is pumped into after ultrasonic homogenization with pump
Machine, pressure is that 120MPa is circulated 3 times, obtains a nanometer carrot fiber element-essential oil emulsion and is stored in 4 DEG C.
(3) preparation of edible freshness-keeping thin coat：
4g cornstarch, 1.5g glycerine are added in 100ml water, after stirring under room temperature, 80 DEG C is heated to and is continued to stir
Mixed liquor is mixed 25 minutes to obtain, the 6% of gained mixed liquor weight nanometer carrot fiber element-essential oil emulsion is added, is stirred under room temperature
Mix 20 minutes, obtain final product into film liquid；Take 10mL and spread into polystyrene dishes (64cm into film liquid2) on, 60 DEG C are dried 5h, then by film
It is placed in 58%, 20 DEG C of driers of relative humidity (RH) and places 48h, then take off film, obtains final product.
The edible freshness-keeping thin coat of the present embodiment is using edible freshness-keeping thin coat obtained in said method.
Comparative example
The preparation (without nanometer carrot fiber element-essential oil emulsion) of starch edible freshness-keeping thin coat：
To in 100ml water add 4g cornstarch, the glycerine of 1.5g, after stirring under room temperature, be heated to 80 DEG C after
Continuous stirring obtains into film liquid in 25 minutes；Take 10mL and spread into polystyrene dishes (64cm into film liquid2) on, 60 DEG C are dried 5h, then will
Film is placed in 58%, 20 DEG C of driers of relative humidity (RH) and places 48h, then takes off film, obtains final product.
Experimental example 1
(1) measure of film stretching intensity (TS)
Film to be measured is cut into strip with sharp blade, and double faced adhesive tape is sticked into two ends respectively in case from root in drawing process
Portion ruptures, and final effectively tensile elongation is 40 × 6mm.Using the stretching device of Texture instrument, draw speed is 1mm/s.Stretching is strong
Degree (TS, MPa) can be calculated from pressure force-strain curve and obtained, and see formula (1).
In formula, Ft is maximum pull (N)；L is the thickness (mm) of membrane sample；W is the width (i.e. 6mm) of membrane sample.
(2) measure of film water vapor transmission (WVP)
Using cup method is intended, complete uniform film is sealed in into the organic glass of self-control containing 5g anhydrous calcium chlorides (0%RH)
Glass moisture vapor transmission cup surface, film exposed area is 19.6cm2.Moisture-inhibiting cup device is put into climatic chamber (80%RH, 25 DEG C), often
The gain in weight of moisture vapor transmission cup was determined every 24 hours, formula (2) is seen.
In formula, W is the weightening (g) of moisture vapor transmission cup；X is the thickness (mm) of film；A is film exposed area (i.e. 19.6cm2)；T is
Interval time of measurement (i.e. 24h)；△ P are the vapor pressure reduction (Δ P=2.5347kPa) of film both sides.
The performance measurement result of edible freshness-keeping thin coat prepared by embodiment 1-3 of table 1 and comparative example
| Sample | Tensile strength (MPa) | WVP(g.mm/m2.d.kPa) |
| Embodiment 1 | 19.16 | 0.52 |
| Embodiment 2 | 19.41 | 0.53 |
| Embodiment 3 | 19.29 | 0.53 |
| Comparative example | 12.52 | 1.48 |
, in more than 19MPa, film water vapor transmission is only for edible freshness-keeping thin coat tensile strength obtained in the embodiment of the present invention
For 0.52g.mm/m2.d.kPa or so, with comparative example starch edible film (without nanometer carrot fiber element-essential oil emulsion)
Compare, tensile strength improves 54%, and vapor transmission coefficient reduces 65%, and obstructing capacity is greatly improved.
Experimental example 2
(1) fresh conditioning pork juice loss rate is determined
The meat sample of clip 10g or so, is sling with silk thread, tight with embodiment gained edible freshness-keeping thin coat parcel, hang on 0～
After 4 DEG C of refrigerator 24h, suck meat sample surface moisture with filter paper and claim quality, and juice loss rate is calculated by formula (3).
In formula：M2 refers to the meat sample quality/g hung after 24h；M1 refers to that cooling terminates the initial mass/g of rear meat sample.
Embodiment 1-3 of table 2 and comparative example gained edible film pack fresh conditioning pork
7th day juice loss rate measurement result
| Sample | Juice loss rate (%) |
| Embodiment 1 | 1.20 |
| Embodiment 2 | 1.05 |
| Embodiment 3 | 1.13 |
| Comparative example | 7.50 |
Fresh conditioning pork is packed using embodiment of the present invention edible freshness-keeping thin coat, the juice loss rate when depositing the 7th day
Less than 1.2%, compared with the fresh conditioning pork packed with preservative film in comparative example, juice loss rate reduces 84%.
(2) fresh conditioning pork total plate count is determined
According to GB 4789.2-2003《Food hygiene microbiologic inhibition tests total plate count is determined》.Evaluation criterion compares meat
(green meat is 1～10 to quality health index total plate count general recommendations standard4CFU/g, secondary fresh meat is 104～106CFU/g, becomes
Matter meat is 106More than CFU/g) perform.Test sample 10g is weighed, in being put into 90mL SPSSs, is shaken in shaking table
30min, then taking 1mL supernatants carries out doubling to be incremented by dilution, using ordinary nutrient agar culture medium flat plate tilt-pour process, at 37 DEG C
Count after lower aerobic culture 48h, as a result represented with the logarithm value (lg CFU/g) of total plate count.
Embodiment 1-3 of table 3 and comparative example gained edible freshness-keeping thin coat
Fresh conditioning pork total plate count measurement result (unit lgCFU/g) of packaging
| Sample | 0th day | 3rd day | 6th day | 9th day | 12nd day |
| Embodiment 1 | 1.98 | 2.32 | 3.79 | 4.01 | 5.58 |
| Embodiment 2 | 1.98 | 2.28 | 3.95 | 4.16 | 5.52 |
| Embodiment 3 | 1.98 | 2.30 | 3.88 | 4.07 | 5.51 |
| Comparative example | 1.99 | 4.01 | 6.01 | 6.39 | 7.20 |
The fresh conditioning pork of embodiment of the present invention gained preservative film packaging, the quality for still substantially conforming to green meat on the 6th day
Sanitary standard, total plate count still conforms to the standard of time fresh meat when the 12nd day；And the fresh conditioning of comparative example gained preservative film packaging
Pork had begun to go bad from the 6th day；From above-mentioned data and analysis, fresh tune is packed using edible freshness-keeping thin coat of the present invention
Reason pork, significantly suppress total plate count growth, extended shelf-life 6 days or so.
Claims (10)
1. a kind of preparation method of edible freshness-keeping thin coat, it is characterised in that comprise the following steps：
(1) preparation of carrot fiber liquid：
By carrot and water in mass ratio 3:1 ratio mixing, beating is homogeneous, obtains final product；
(2) preparation of nanometer carrot fiber element-essential oil emulsion：
Emulsifying agent, essential oil, mixing is added to form carrot crude fibre emulsion in obtained carrot fiber liquid in step (1), so
After carry out ultrasonic homogenization, then circulated 2～3 times in 100～130MPa using microjet homogeneous method, obtain a nanometer carrot fiber
Element-essential oil emulsion；
(3) preparation of edible freshness-keeping thin coat：
Cornstarch, the glycerine of 1～2 weight portion of 3～5 weight portions are added in 100 weight portion water, is well mixed, be heated to
60～100 DEG C of 20～30min of stirring, obtain mixed liquor；Add the nanometer carrot fiber element-essence of gained mixed liquor weight 5%-7%
Fat liquor, stirs 20～40min, obtains final product into film liquid；To add in mould into film liquid, be dried, stand, the demoulding will be obtained final product.
2. the preparation method of edible freshness-keeping thin coat as claimed in claim 1, it is characterised in that in step (1) before carrot beating
With liquor natrii hypochloritis's disinfection of 180～220ppm.
3. the preparation method of edible freshness-keeping thin coat as claimed in claim 1, it is characterised in that homogeneous in step (1) is employing
At a high speed dispersion homogenizer is homogeneous, and rotating speed is 17500～20000rpm, and the homogeneous time is 3～5min.
4. the preparation method of edible freshness-keeping thin coat as claimed in claim 1, it is characterised in that emulsifying agent is to tell in step (2)
Temperature -80.
5. the preparation method of edible freshness-keeping thin coat as claimed in claim 1, it is characterised in that essential oil is in hundred in step (2)
Essential oil.
6. the preparation method of edible freshness-keeping thin coat as claimed in claim 1, it is characterised in that carrot described in step (2) is fine
Dimension liquid, emulsifying agent, the volume ratio of essential oil are 100:1.5～2:2～3.
7. the preparation method of edible freshness-keeping thin coat as claimed in claim 1, it is characterised in that ultrasonic homogeneous place in step (2)
The supersonic frequency of reason is 25～30kHz, and the time is 30～40min.
8. the preparation method of edible freshness-keeping thin coat as claimed in claim 1, it is characterised in that baking temperature is in step (3)
60 DEG C, drying time is 5h.
9. the preparation method of edible freshness-keeping thin coat as claimed in claim 1, it is characterised in that stand to be placed in step (3)
Relative humidity is to place 48h in the drier that 58%, temperature is 20 DEG C.
10. a kind of edible freshness-keeping thin coat, it is characterised in that using the edible freshness-keeping thin coat as described in any one of claim 1-9
Preparation method make.
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| CN108716166A (en) * | 2018-04-28 | 2018-10-30 | 佛山市瑞生海特生物科技有限公司 | A kind of preparation method of the anti-oxidant wrapping paper of environment-friendly type antibiotic |
| CN108752610A (en) * | 2018-04-04 | 2018-11-06 | 华南农业大学 | A kind of edibility antibacterial film and preparation method thereof of sustained release essential oil |
| CN109024087A (en) * | 2018-10-29 | 2018-12-18 | 浙江卫斯敦环境科技有限公司 | A kind of preparation method of methodof edible package paper |
| CN109385100A (en) * | 2018-11-21 | 2019-02-26 | 四川农业大学 | A kind of preparation method of bean dregs dietary fiber edible packaging composite membrane |
| CN110623056A (en) * | 2019-10-11 | 2019-12-31 | 南京农业大学 | Slow-release type fresh-keeping edible coating film and preparation method and application thereof |
| CN114644782A (en) * | 2022-04-25 | 2022-06-21 | 黑龙江八一农垦大学 | Composite refined oil film based on corn straw nano-cellulose |
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| CN108752610A (en) * | 2018-04-04 | 2018-11-06 | 华南农业大学 | A kind of edibility antibacterial film and preparation method thereof of sustained release essential oil |
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| CN109385100A (en) * | 2018-11-21 | 2019-02-26 | 四川农业大学 | A kind of preparation method of bean dregs dietary fiber edible packaging composite membrane |
| CN110623056A (en) * | 2019-10-11 | 2019-12-31 | 南京农业大学 | Slow-release type fresh-keeping edible coating film and preparation method and application thereof |
| CN114644782A (en) * | 2022-04-25 | 2022-06-21 | 黑龙江八一农垦大学 | Composite refined oil film based on corn straw nano-cellulose |
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