CN106633203B - A kind of edible freshness-keeping thin coat and preparation method thereof - Google Patents
A kind of edible freshness-keeping thin coat and preparation method thereof Download PDFInfo
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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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- 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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- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
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- C08L2203/16—Applications used for films
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- 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 present invention relates to a kind of preservative films, and in particular to a kind of edible freshness-keeping thin coat and preparation method thereof, which includes the following steps：(1) carrot is mixed with water, is beaten, it is homogeneous, obtain carrot fiber liquid；(2) emulsifier, essential oil, homogeneous is added in gained carrot fiber liquid into step (1), 100~130Mpa is recycled 2~3 times, obtains a nanometer carrot fiber element-essential oil lotion；(3) mixed liquor of cornstarch, water, glycerine is added into nanometer carrot fiber element-essential oil lotion, mold is added in mixing, dry, stands, demoulding to get.Edible freshness-keeping thin coat obtained by the above method can significantly reduce moisture loss and microorganism growth in live fresh pork cold storage procedure, to achieve the effect that fresh-keeping and Shelf-life.
Description
Technical field
The present invention relates to a kind of preservative films, and in particular to a kind of edible freshness-keeping thin coat and preparation method thereof.
Background technology
Processed meat products are also known as prefabricated meat products, are to add suitable seasoning or auxiliary material using livestock meat as primary raw material,
Through suitably processing, stored, transported under freezing (- 18 DEG C) or refrigeration (7 DEG C or less) or normal temperature condition with packaging or bulk form,
Sale, the simple processing of direct-edible or warp are handled with regard to edible meat products.The shelf life for refrigerating processed meat products is shorter,
And there are problems that juice loss, thus the short factor for becoming limitation refrigeration class processed meat products development of shelf life.Cause chilled meat
Mass loss etc. caused by the reason of quality deteriorates between shelf life mainly has corruption caused by microorganism and juice loss.Mesh
Before, chilled meat in the market is mostly to carry out packing and selling with preservative film, and convenient, beauty, intensity are high and cheap.But it protects
The gas permeability and poor water retention property of fresh film, easily cause juice to accumulate in packaging film, reduce the organoleptic indicator of chilled meat, and can produce
The raw preservative film largely discarded, causes environmental pollution.
Edible film refers to adding edible plasticizer for raw material with edible natural substance (such as polysaccharide, protein), handing over
Join the substances such as agent, the film formed by interacting between different molecular.Prefabricated independent film is usually called film；Painting
Cloth impregnates, is sprayed at thin layer made of food surface and is known 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 are weak, cause cold fresh meat moisture loss.The Chinese patent that publication No. is 105647217 A of CN is a kind of
Disclosed using the method that bagasse produces degradable preservative film a kind of using preservative film made of bagasse, which has
Degradability, and have many advantages, such as that intensity is high, transparency is high, simultaneously with bacteriostasis, but complex process, and gained is protected
Fresh film cannot preferably preserve moisture, the juice of food, easily cause food and lose original color and luster, moisture, nutrition.
Therefore, the water-retaining property for how improving preservative film reduces the moisture loss of cold fresh meat, extends refrigeration processed meat products
Shelf life has become current urgent problem to be solved.
Invention content
The purpose of the present invention is to provide a kind of preparation methods of edible freshness-keeping thin coat, to solve refrigeration processed meat products
The problem of shelf life is short, juice loss.
The present invention also aims to provide a kind of edible freshness-keeping thin coat prepared using above-mentioned preparation method.
To achieve the above object, the technical scheme is that：
A kind of preparation method of edible freshness-keeping thin coat, includes the following steps：
(1) preparation of carrot fiber liquid：
By carrot and water in mass ratio 3:1 ratio mixing, mashing, it is homogeneous to get；
(2) preparation of nanometer carrot fiber element-essential oil lotion：
Emulsifier, essential oil is added in carrot fiber liquid obtained into step (1), mixing forms carrot crude fibre breast
Then liquid is carried out ultrasonic homogenization, then is recycled 2~3 times in 100~130MPa using microjet homogeneous method, a nanometer carrot is obtained
Cellulose-essential oil lotion；
(3) preparation of edible freshness-keeping thin coat：
The cornstarch of 3~5 parts by weight, the glycerine of 1~2 parts by weight are added into 100 parts by weight water, is uniformly mixed, adds
Heat obtains mixed liquor to 60~100 DEG C of 20~30min of stirring；The nanometer carrot fiber of gained mixed liquor weight 5%-7% is added
Element-essential oil lotion, 20~40min is to get at film liquid for stirring；To be added in mold at film liquid, it is dry, stand, demoulding to get.
Carrot fiber element and the essential oil grain size after microjet homogeneous reduce, and can preferably be combined with cornstarch, shape
At film quality it is finer and close；Glycerine, which is added, to be modified cornstarch, promote cornstarch and nanometer carrot fiber
The intermiscibility of element-essential oil lotion, improves the intensity, toughness of material.
It is carried out disinfection processing with the liquor natrii hypochloritis of 180~220ppm before carrot mashing in step (1).
Homogeneous to be homogeneous using high speed dispersion homogenizer in step (1), rotating speed is 17500~20000rpm, homogeneous time
For 3~5min.
Emulsifier described in step (2) is Tween-80.
Essential oil described in step (2) is thyme essential oil.Thyme essential oil has good inoxidizability and biocidal property, adds
Add essential oil that can change the physical property of film, the permeable breathable of film is made to reduce, percentage of water loss reduces, biocidal property enhancing.
Carrot fiber liquid described in step (2), emulsifier, essential oil volume ratio be 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 to be carried out using Microfluidizer in step (2).
Gained nanometer carrot fiber element-essential oil lotion is in 4 DEG C of storages in step (2).
Dry in step (3) is 60 DEG C of dry 5h.
It is stood in step (3) to be placed in relative humidity 58%, placing 48h in the drier that temperature is 20 DEG C.
A kind of edible freshness-keeping thin coat is made of the preparation method of above-mentioned edible freshness-keeping thin coat.
The beneficial effects of the invention are as follows：
1. the preparation method of edible freshness-keeping thin coat of the present invention, simple process and low cost can make full use of inferior carrot
And be processed by mechanical means, any harmful chemical reagent is not added.
2. of the invention initiative is combined nanometer carrot fiber element-essential oil lotion and cornstarch-glycerol system, carry
The high mechanical property and barrier property of edible film, with starch edible film (not adding a nanometer carrot fiber element-essential oil lotion)
It compares, 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, juice loss rate reduces in fresh processed meat products cold storage procedure
85%, also there is stronger fungistatic effect, prevent corruption of fresh processed meat products during storage, fresh processed meat products goods
The frame phase extends 6 days or so.
Specific implementation mode
Embodiment 1
The preparation method of the edible freshness-keeping thin coat of the present embodiment, includes the following steps：
(1) preparation of carrot crude fibre liquid：
By inferior carrot after tap water cleans, using 200ppm hypochlorite disinfectants, and it is cut into 1cm3Fritter, press
Expect that water quality ratio is 3:1 ratio breaks into homogenate with beater, 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 lotion：
1.5% Tween-80, the Hu that carrot crude fibre liquid accumulates are added into carrot crude fibre liquid obtained by step (1)
Trailing plants slightly foretells 2% thyme essential oil of fiber pulp product, and mixing obtains carrot crude fibre lotion, is carried out to carrot crude fibre lotion
Ultrasonic homogenization, supersonic frequency 25kHz, time are 40 minutes；With being pumped into Microfluidizer after ultrasonic homogenization,
Pressure is that 100MPa is recycled 2 times, obtains a nanometer carrot fiber element-essential oil lotion, is stored in 4 DEG C of environment；
(3) preparation of edible freshness-keeping thin coat：
3g cornstarch, 1g glycerine are added into 100mL water, after stirring evenly at room temperature, is heated to 80 DEG C and continues to stir
It obtains mixed liquor within 20 minutes, adds 5% nanometer carrot fiber element-essential oil lotion of gained mixed liquor weight, stir at room temperature
20 minutes to get at film liquid；10mL is taken to spread into polystyrene dishes (64cm at film liquid2) on, 60 DEG C of dry 5h, then film is set
Place 48h in 58%, 20 DEG C of drier of relative humidity (RH), then take off film to get.
The edible freshness-keeping thin coat of the present embodiment is using edible freshness-keeping thin coat made from the above method.
Embodiment 2
The preparation method of the edible freshness-keeping thin coat of the present embodiment, includes the following steps：
(1) preparation of carrot fiber liquid：
By inferior carrot after tap water cleans, using 200ppm hypochlorite disinfectants, and it is cut into 1.5cm3Fritter,
By material water quality than 3:1 ratio breaks into homogenate with beater, 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 lotion：
Slightly foretell to Hu trailing plants obtained by step (1) and 2% Tween-80, the Hu that carrot crude fibre liquid accumulates are added in crude fibre liquid
Trailing plants slightly foretells 3% thyme essential oil of fiber pulp product, and mixing obtains carrot crude fibre lotion, is carried out to carrot crude fibre lotion
Ultrasonic homogenization, supersonic frequency 30kHz, time are 30 minutes.With being pumped into Microfluidizer after ultrasonic homogenization,
Pressure is that 130MPa is recycled 3 times, obtains a nanometer carrot fiber element-essential oil lotion and is stored in 4 DEG C；
(3) preparation of edible freshness-keeping thin coat：
5g cornstarch, 2g glycerine are added into 100ml water, after stirring evenly at room temperature, is heated to 80 DEG C and continues to stir
It obtains mixed liquor within 30 minutes, adds 7% nanometer carrot fiber element-essential oil lotion of gained mixed liquor weight, stir at room temperature
20 minutes to get at film liquid；10mL is taken to spread into polystyrene dishes (64cm at film liquid2) on, 60 DEG C of dry 5h, then film is set
Place 48h in 58%, 20 DEG C of drier of relative humidity (RH), then take off film to get.
The edible freshness-keeping thin coat of the present embodiment is using edible freshness-keeping thin coat made from the above method.
Embodiment 3
The preparation method of the edible freshness-keeping thin coat of the present embodiment, includes the following steps：
(1) preparation of carrot crude fibre liquid：
By inferior carrot after tap water cleans, using 200ppm hypochlorite disinfectants, and it is cut into 1.2cm3Fritter,
By material water quality than 3:1 ratio breaks into homogenate with beater, 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 lotion：
1.8% Tween-80, the Hu that carrot crude fibre liquid accumulates are added into carrot crude fibre liquid obtained by step (1)
Trailing plants slightly foretells 2.5% thyme essential oil of fiber pulp product, and mixing obtains carrot crude fibre lotion, to carrot crude fibre lotion into
Row ultrasound homogenization, supersonic frequency 28kHz, time are 35 minutes；With being pumped into microjet homogeneous after ultrasonic homogenization
Machine, pressure are that 120MPa is recycled 3 times, obtain a nanometer carrot fiber element-essential oil lotion and are stored in 4 DEG C.
(3) preparation of edible freshness-keeping thin coat：
4g cornstarch, 1.5g glycerine are added into 100ml water, after stirring evenly at room temperature, is heated to 80 DEG C and continues to stir
Mixed liquor is mixed 25 minutes to obtain, 6% nanometer carrot fiber element-essential oil lotion of gained mixed liquor weight is added, stirs at room temperature
20 minutes are mixed to get at film liquid；10mL is taken to spread into polystyrene dishes (64cm at film liquid2) on, 60 DEG C of dry 5h, then by film
Be placed in 58%, 20 DEG C of drier of relative humidity (RH) and place 48h, then take off film to get.
The edible freshness-keeping thin coat of the present embodiment is using edible freshness-keeping thin coat made from the above method.
Comparative example
The preparation (not adding a nanometer carrot fiber element-essential oil lotion) of starch edible freshness-keeping thin coat：
The glycerine of the cornstarch of 4g, 1.5g are added into 100ml water, after stirring evenly at room temperature, be heated to 80 DEG C after
Continuous stirring is obtained into film liquid for 25 minutes；10mL is taken to spread into polystyrene dishes (64cm at film liquid2) on, 60 DEG C of dry 5h, then will
Film is placed in 58%, 20 DEG C of drier of relative humidity (RH) and places 48h, then take off film to get.
Experimental example 1
(1) measurement of film stretching intensity (TS)
Film to be measured is cut into strip with sharp blade, and both ends are sticked respectively double faced adhesive tape to prevent in drawing process from root
Portion is broken, and final effectively tensile elongation is 40 × 6mm.Use the stretching device of Texture instrument, tensile speed 1mm/s.It stretches strong
Degree (TS, MPa) can be calculated from pressure force-strain curve and be 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) measurement of film water vapor transmission (WVP)
Using quasi- cup method, complete uniform film is sealed in the organic glass of self-control containing 5g anhydrous calcium chlorides (0%RH)
Glass moisture vapor transmission cup surface, film exposed area are 19.6cm2.Moisture-inhibiting cup device is put into climatic chamber (80%RH, 25 DEG C), often
Every the gain in weight that 24 hours measure moisture vapor transmission cup, 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. for 24 hours)；△ P are the vapor pressure difference (Δ P=2.5347kPa) of film both sides.
The performance measurement result of edible freshness-keeping thin coat prepared by 1 embodiment 1-3 of table 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 |
Edible freshness-keeping thin coat tensile strength made from the embodiment of the present invention is in 19MPa or more, and film water vapor transmission is only
For 0.52g.mm/m2.d.kPa left and right, with comparative example starch edible film (not adding a nanometer carrot fiber element-essential oil lotion)
It compares, tensile strength improves 54%, and vapor transmission coefficient reduces 65%, and obstructing capacity greatly improves.
Experimental example 2
(1) fresh conditioning pork juice loss rate measures
The meat sample of clip 10g or so, is sling with silk thread, is wrapped up with edible freshness-keeping thin coat obtained by embodiment tight, hang on 0~
4 DEG C of refrigerators for 24 hours after, 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 meat sample quality/g after suspension for 24 hours；M1 refer to it is cooling after meat sample initial mass/g.
2 embodiment 1-3 of table 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 edible freshness-keeping thin coat of the embodiment of the present invention, the juice loss rate when storing the 7th day
No more 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 measures
According to GB 4789.2-2003《Food hygiene microbiologic inhibition tests total plate count measures》.Evaluation criterion compares meat
(green meat is 1~10 to quality health index total plate count general recommendations standard4CFU/g, secondary fresh meat are 104~106CFU/g becomes
Matter meat is 106CFU/g or more) it executes.Test sample 10g is weighed, is put into 90mL sterile salines, is shaken in shaking table
Then 30min takes 1mL supernatants to carry out doubling to be incremented by dilution, using ordinary nutrient agar culture medium flat plate tilt-pour process, at 37 DEG C
Under count after aerobic culture 48h, as a result indicated with the logarithm of total plate count (lg CFU/g).
3 embodiment 1-3 of table and comparative example gained edible freshness-keeping thin coat
Pack fresh conditioning pork total plate count measurement result (unit lgCFU/g)
| 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 preservative film packaging, the 6th day quality for still substantially conforming to green meat obtained by the embodiment of the present invention
Sanitary standard, total plate count still conforms to the standard of time fresh meat at the 12nd day；And the fresh conditioning of preservative film packaging obtained by comparative example
Pork had begun to go bad from the 6th day；By above-mentioned data and analysis as it can be seen that packing fresh tune using edible freshness-keeping thin coat of the present invention
Pork is managed, total plate count growth, extended shelf-life 6 days or so are significantly suppressed.
Claims (10)
1. a kind of preparation method of edible freshness-keeping thin coat, which is characterized in that include the following steps：
(1) preparation of carrot fiber liquid：
By carrot and water in mass ratio 3:1 ratio mixing, mashing, it is homogeneous to get；
(2) preparation of nanometer carrot fiber element-essential oil lotion：
Emulsifier, essential oil is added in carrot fiber liquid obtained into step (1), mixing forms carrot crude fibre lotion, so
Ultrasonic homogenization is carried out afterwards, then is recycled 2~3 times in 100~130MPa using microjet homogeneous method, and a nanometer carrot fiber is obtained
Element-essential oil lotion；
(3) preparation of edible freshness-keeping thin coat：
The cornstarch of 3~5 parts by weight, the glycerine of 1~2 parts by weight are added into 100 parts by weight water, is uniformly mixed, is heated to
60~100 DEG C of 20~30min of stirring, obtain mixed liquor；Nanometer carrot fiber element-essence of gained mixed liquor weight 5%-7% is added
Fat liquor, 20~40min is to get at film liquid for stirring；To be added in mold at film liquid, it is dry, stand, demoulding to get.
2. the preparation method of edible freshness-keeping thin coat as described in claim 1, which is characterized in that in step (1) before carrot mashing
It is carried out disinfection processing with the liquor natrii hypochloritis of 180~220ppm.
3. the preparation method of edible freshness-keeping thin coat as described in claim 1, which is characterized in that homogeneous for use in step (1)
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 described in claim 1, which is characterized in that emulsifier is to spit in step (2)
Temperature -80.
5. the preparation method of edible freshness-keeping thin coat as described in claim 1, which is characterized in that essential oil is in hundred in step (2)
Essential oil.
6. the preparation method of edible freshness-keeping thin coat as described in claim 1, which is characterized in that carrot described in step (2) is fine
Tie up liquid, emulsifier, essential oil volume ratio be 100:1.5~2:2~3.
7. the preparation method of edible freshness-keeping thin coat as described in claim 1, which is characterized in that the homogeneous place of ultrasound 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 described in claim 1, which is characterized in that drying temperature is in step (3)
60 DEG C, drying time 5h.
9. the preparation method of edible freshness-keeping thin coat as described in claim 1, which is characterized in that stood in step (3) to be placed in
48h is placed in the drier that relative humidity is 58%, temperature is 20 DEG C.
10. a kind of edible freshness-keeping thin coat, which is characterized in that using such as claim 1-9 any one of them edible freshness-keeping thin coats
Preparation method be made.
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| CN108752610B (en) * | 2018-04-04 | 2020-12-11 | 华南农业大学 | Edible antibacterial film capable of slowly releasing essential oil and preparation method thereof |
| 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 |
| 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 |
| CN114644782B (en) * | 2022-04-25 | 2023-06-30 | 黑龙江八一农垦大学 | Composite essential oil film based on corn stalk nanocellulose |
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