CN117882768A - Food fresh-keeping gel and preparation method thereof - Google Patents
Food fresh-keeping gel and preparation method thereof Download PDFInfo
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- CN117882768A CN117882768A CN202410255800.1A CN202410255800A CN117882768A CN 117882768 A CN117882768 A CN 117882768A CN 202410255800 A CN202410255800 A CN 202410255800A CN 117882768 A CN117882768 A CN 117882768A
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- electrolyzed water
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- gelatin
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- 235000013305 food Nutrition 0.000 title abstract description 14
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 238000001879 gelation Methods 0.000 title description 2
- 239000000499 gel Substances 0.000 claims abstract description 86
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000000243 solution Substances 0.000 claims abstract description 26
- 230000002378 acidificating effect Effects 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 23
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims abstract description 21
- 229910052801 chlorine Inorganic materials 0.000 claims abstract description 21
- 239000000460 chlorine Substances 0.000 claims abstract description 21
- 108010010803 Gelatin Proteins 0.000 claims abstract description 19
- 229920000159 gelatin Polymers 0.000 claims abstract description 19
- 239000008273 gelatin Substances 0.000 claims abstract description 19
- 235000019322 gelatine Nutrition 0.000 claims abstract description 19
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 19
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 19
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 19
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 19
- 239000000230 xanthan gum Substances 0.000 claims abstract description 19
- 241000596504 Tamarindus Species 0.000 claims abstract description 18
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 18
- 239000005017 polysaccharide Substances 0.000 claims abstract description 18
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 17
- 238000004132 cross linking Methods 0.000 claims abstract description 14
- 239000003431 cross linking reagent Substances 0.000 claims abstract description 10
- 238000006243 chemical reaction Methods 0.000 claims abstract description 7
- 239000011259 mixed solution Substances 0.000 claims abstract description 7
- 150000004676 glycans Chemical class 0.000 claims abstract 4
- 239000005452 food preservative Substances 0.000 claims description 9
- 235000019249 food preservative Nutrition 0.000 claims description 9
- SXRSQZLOMIGNAQ-UHFFFAOYSA-N Glutaraldehyde Chemical group O=CCCCC=O SXRSQZLOMIGNAQ-UHFFFAOYSA-N 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000758 substrate Substances 0.000 claims description 3
- 235000014102 seafood Nutrition 0.000 claims 1
- 239000000017 hydrogel Substances 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 6
- 230000001954 sterilising effect Effects 0.000 abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 5
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 150000004804 polysaccharides Chemical class 0.000 description 14
- 238000012360 testing method Methods 0.000 description 13
- 235000012055 fruits and vegetables Nutrition 0.000 description 8
- 230000008961 swelling Effects 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000009920 food preservation Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 229920001284 acidic polysaccharide Polymers 0.000 description 1
- 150000004805 acidic polysaccharides Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a food fresh-keeping gel and a preparation method thereof, wherein the method comprises the following steps: preparing a gel solution, wherein the gel solution is a mixed solution of gelatin, tamarind polysaccharide and xanthan gum, and the gel solution and a cross-linking agent solution are uniformly mixed for cross-linking reaction to form gel; the gel is soaked in slightly acidic electrolyzed water to absorb available chlorine. According to the invention, the slightly acidic electrolyzed water can be stored in the hydrogel prepared from gelatin, tamarind polysaccharide and xanthan gum in a specific ratio, so that the shelf life of food is effectively prolonged by utilizing the sterilization effect of the slightly acidic electrolyzed water; meanwhile, the gel form is utilized to prepare the hydrogel cushion layer, so that the mechanical damage to food in the transportation process can be reduced, and the fresh-keeping effect is further improved.
Description
Technical Field
The invention relates to the technical field of food preservation, in particular to food preservation gel and a preparation method thereof.
Background
The slightly acidic electrolyzed water (SLIGHTLY ACIDIC electrolyzed water, SAEW) has broad-spectrum sterilization effect because the effective chlorine (HClO) contained in the water can destroy the cell membrane of microorganisms, so that substances in the cells overflow to cause death of the microorganisms, thereby effectively delaying deterioration of the nutrition quality of the water.
Compared with the traditional chemical antistaling agent, the technology has the advantages of convenient preparation, low cost, stable storage, no pollution and residue, and the like, thus being widely applied to the fresh-keeping fields of fruits and vegetables, fresh and the like.
The subacidity electrolyzed water has fluidity, and meanwhile, available chlorine is easily influenced by factors such as illumination, storage conditions and the like to lose sterilization capacity, so that the subacidity electrolyzed water can only preserve stored foods and cannot preserve the foods by utilizing the performance of the subacidity electrolyzed water in the production, transportation and sales processes.
Disclosure of Invention
The invention aims to provide a food fresh-keeping gel and a preparation method thereof, which enable slightly acidic electrolyzed water to be stored in hydrogel through hydrogel prepared from gelatin, tamarind polysaccharide and xanthan gum in a specific proportion, thereby effectively prolonging the shelf life of food by utilizing the sterilization effect of the slightly acidic electrolyzed water; meanwhile, the gel form is utilized to prepare the hydrogel cushion layer, so that the mechanical damage to food in the transportation process can be reduced, and the fresh-keeping effect is further improved.
To solve the above problems, a first aspect of the present invention provides a method for preparing a food preservative gel, comprising:
preparing a gel solution, wherein the gel solution is a mixed solution of gelatin, tamarind polysaccharide and xanthan gum;
Uniformly mixing the gel solution with a cross-linking agent solution to carry out a cross-linking reaction to form gel;
the gel is soaked in slightly acidic electrolyzed water to absorb available chlorine.
Preferably, the cross-linking agent is glutaraldehyde; the mass content of the cross-linking agent is 2-3%, and the volume is 10mL;
preferably, the mass content of the gel solution is 8.5% -15%.
Preferably, the crosslinking reaction is carried out at a crosslinking temperature of 50℃to 60℃and a crosslinking time of 1 to 1.5 hours.
Preferably, the gel is soaked for 0.5-2 hours.
Preferably, the effective chlorine concentration of the slightly acidic electrolyzed water is 60 mg.L -1.
In a second aspect, the invention provides a food preservative gel prepared by the method.
In a third aspect, the invention provides an application of the food preservative gel, wherein the food preservative gel prepared by the method is used for preserving fruits, vegetables, meat and marine products.
The technical scheme of the invention has the following beneficial technical effects: the hydrogel prepared from gelatin, tamarind polysaccharide and xanthan gum in a specific ratio enables slightly acidic electrolyzed water to be stored in the hydrogel, slows down the decomposition speed of the slightly acidic electrolyzed water, and effectively prolongs the shelf life of food by utilizing the sterilization effect of the slightly acidic electrolyzed water; meanwhile, the gel form is utilized to prepare the hydrogel cushion layer, so that the mechanical damage to food in the transportation process can be reduced, and the fresh-keeping effect is further improved.
Drawings
FIG. 1a is a graph showing the comparison of the swelling coefficients of gels prepared under different compositions;
FIG. 1b is a graph showing the comparison of water retention for gels prepared with different compositions;
FIG. 2a is a schematic diagram showing the elastic comparison of the gels prepared under different compositions;
FIG. 2b is a graph showing the hardness comparison of gels prepared under different compositions;
FIG. 3 is a graph showing the absorption contrast of the effective chlorine concentration of the prepared gel at various components.
Detailed Description
The objects, technical solutions and advantages of the present invention will become more apparent by the following detailed description of the present invention with reference to the accompanying drawings. It should be understood that the description is only illustrative and is not intended to limit the scope of the invention. In addition, in the following description, descriptions of well-known structures and techniques are omitted so as not to unnecessarily obscure the present invention.
Fruits and vegetables and fresh fruits and vegetables are subjected to microbial contamination and oxidation due to mechanical damage or cutting to expose internal tissues, resulting in degradation of quality and deterioration of taste. The traditional preservation method, such as sealing with a preservative film or a preservative bag or refrigerating storage, is often only capable of providing limited preservation effect, and cannot permanently keep moisture and nutrition of fruits and vegetables.
The fresh-keeping time can be prolonged by immersing fruits and vegetables, fresh foods and the like in slightly acidic electrolyzed water, but the method is not suitable for non-static processes such as transportation and the like. Therefore, the invention achieves the effect of food preservation by storing the slightly acidic electrolyzed water in the gel and releasing the available chlorine during transportation.
The first embodiment of the invention provides a preparation method of food preservative gel, which comprises the following steps:
Step S1, preparing a gel solution, wherein the gel solution is a mixed solution of gelatin, tamarind polysaccharide and xanthan gum;
step S2, uniformly mixing the gel solution and the cross-linking agent solution for cross-linking reaction to form gel;
and S3, soaking the gel in slightly acidic electrolyzed water to absorb available chlorine.
The gelatin is a food additive with excellent gel forming performance, and single-chain protein obtained by hydrolyzing protein extracted from animal bones and skin has good biocompatibility and degradability, and can be compounded with an alkaline substrate or an acidic substrate;
The xanthan gum is an acidic polysaccharide prepared by fermenting corn starch, has extremely high water retention performance, chemical stability and thermal stability, and can lock water, so that the gel can be used for a long time;
The tamarind polysaccharide is extracted from tamarind plants, is a natural polymer neutral polysaccharide with oxidation resistance, and is connected with gelatin and xanthan gum through covalent bonds to form a composite gel system. The gel system absorbs slightly acidic electrolyzed water through pores among gel bond bonds, so that the effective chlorine concentration is improved.
The gel provided by the invention has good water retention performance and oxidation resistance, and can inhibit free radicals generated on the surfaces of fruits and vegetables and meat when being used together with slightly acidic electrolyzed water, inhibit oxidation reaction, and further maintain the color, taste and nutritional value of the fruits and vegetables.
Specifically, the mass content of gelatin selected from the gel solution is 4-10%, the mass content of tamarind polysaccharide is 0.5-2%, the mass content of xanthan gum is 1-3%, the mass content of cross-linking agent is 3%, and the balance is purified water.
Glutaraldehyde is preferably used as a crosslinking agent, and has a relatively stable c=o covalent bond, so that O of the c=o covalent bond is not easily replaced during the later crosslinking bond, and the prepared gel system is more stable. The crosslinking reaction is controlled to be carried out at 50-60 ℃ and the crosslinking time is optimal to be 1 hour, so that the gel is ensured not to be dehydrated or not to be formed into gel.
Finally, the prepared gel was immersed in slightly acidic electrolyzed water for 1.5 hours to fully absorb available chlorine.
The gel system of the embodiment does not need degassing treatment in the preparation process, so that the number of air holes is increased, and the storage of slightly acidic electrolyzed water is facilitated; meanwhile, the tamarind polysaccharide is used for compounding gelatin and xanthan gum, so that the prepared gel has excellent elasticity and mechanical properties, and the effective chlorine concentration in the gel is improved.
The ability of the gel prepared according to the invention to absorb slightly acidic electrolyzed water is demonstrated below by measuring the effective chlorine concentration.
Example 1:
sequentially dissolving 1.4g of gelatin, 0.1g of tamarind seed polysaccharide and 0.5g of xanthan gum in 20mL of water to obtain a gel solution;
after dissolution, 1mL of 3% glutaraldehyde solution is added into the gel solution, the mixed solution is poured into a mold, and the gel is formed by crosslinking for 1 hour at 50 ℃;
The gel was immersed in slightly acidic electrolyzed water for 1.5 hours, then taken out, and put into a beaker containing 10mL of pure water for effective chlorine slow release, which was 20 minutes. After the slow release, the gel was removed and the effective chlorine concentration of the liquid in the beaker was measured.
Example 2:
2.0g of gelatin, 0.1g of tamarind seed polysaccharide and 0.6g of xanthan gum were dissolved in 20mL of water, 1mL of a 3% glutaraldehyde solution was added thereto after dissolution, the mixed solution was poured into a mold and crosslinked at 50℃for 1 hour, and the other steps were the same as in example 1.
Example 3:
1.6g of gelatin, 0.2g of tamarind seed polysaccharide and 0.4g of xanthan gum were dissolved in 20mL of water, 1mL of 3% glutaraldehyde solution was added thereto after dissolution, the mixed solution was poured into a mold and crosslinked at 50℃for 1 hour, and the other steps were the same as in example 1.
Comparative example 1:
Example 1 was different in that tamarind polysaccharide and xanthan gum were not added, and the other was the same as in example 1.
Comparative example 2:
the difference from example 1 is that xanthan gum is not added, otherwise the same as in example 1.
Comparative example 3:
the difference from example 1 is that tamarind seed polysaccharide is not added, otherwise the same as example 1.
Table 1 shows the composition comparison for each example:
TABLE 1 comparative composition
Test one, swell and water retention:
FIGS. 1a and 1b show the swelling and water retention coefficients, respectively, of the gels prepared in the examples of Table 1, the letters indicating the multiple comparison levels (p < 0.05), in particular,
Taking out the gel after soaking for 24 hours, wiping off surface moisture, weighing, testing the swelling coefficient, and calculating the following formula:
Taking out the soaked gel, drying at 45 ℃ for 24 hours, and testing the water retention coefficient, wherein the calculation formula is as follows:
Wherein W s and W d are the weight of the composite hydrogel in the swollen and dried state, respectively.
In FIG. 1a, the first three positions from high to low of the swelling coefficient are D, B, E respectively;
in fig. 1b, the water retention coefficients are D, B, C from high to low, respectively;
In summary, B and D are the examples with optimal swelling and water retention in the experimental group and the control group respectively, and due to the characteristics of gelatin, the surface of the fruits and vegetables can be kept moist to prevent dehydration;
Under the condition that the mass content of gelatin is the same, swelling property and water-retaining property are reduced due to the fact that tamarind polysaccharide and xanthan gum are added into the A;
A and E, A, compared with F, can lead to reduced water absorption performance when a single component is added under the condition of the same mass content of gelatin.
Test two, elasticity and hardness
The gels of the experimental and control groups were each made cylindrical and the texture was measured using a texture analyzer (ta.xt Plus, UK).
1. Full texture TPA experiments: the probe is P/75; the parameters were set as follows: the speed before test is 1mm/s, the test speed is 0.5mm/s, the speed after test is 10mm/s, and the triggering force is 5g. The test was repeated 3 times to determine the overall hardness of the gel.
2. Puncture experiment: the probe is P/2; the parameters were set as follows: the speed before test is 2mm/s, the speed after test is 1mm/s, the speed after test is 10mm/s, the puncture distance is 20.00mm, and the triggering force is 5g; the test was repeated 3 times to determine the overall elasticity of the gel.
FIGS. 2a and 2B show the elasticity and hardness, respectively, of the gels prepared in the examples of Table 1, as can be seen from A and B, increasing the gelatin content, resulting in a decrease in the elasticity of the gel;
It is clear from a and E that the addition of xanthan gum does not significantly change the elasticity of the gel, but increases the hardness of the gel. In the application of transportation and the like, the gel cushion layer with good elasticity and hardness can reduce damage caused by jolt of fruits and vegetables in the transportation process.
Test three, effective chlorine concentration
1X 1cm gel is immersed in slightly acidic electrolyzed water (initial concentration 60 mg.L -1) for 1.5 hours, then taken out, and after residual SAEW on the surface of the gel is sucked and dried by filter paper, the gel is placed into a beaker containing 10mL and soaked for 20 minutes, and the effective chlorine concentration is measured, wherein three experiments are performed in parallel. The measuring instrument was used HANNA Instruments, inc. HI9771-11, and the result is shown in FIG. 3, where the available chlorine concentration of A is highest.
Comprehensive scoring of hydrogels was performed according to fig. 1-3, wherein the swelling factor, water retention, elasticity and hardness each account for 10% of the total score, the available chlorine concentration accounts for 60% of the total score, each score for each example is ranked, 6 scores for the first, 1 score for the sixth, and so on.
Table 2, preparation of hydrogel physicochemical Properties comprehensive score for different examples
| Examples | Swelling coefficient | Water retention rate | Elasticity of | Hardness of | Effective chlorine concentration | Total score |
| A | 2 | 3 | 5 | 6 | 6 | 5.2 |
| B | 5 | 5 | 1 | 1 | 5 | 4.2 |
| C | 3 | 4 | 4 | 4 | 4 | 3.9 |
| D | 6 | 6 | 2 | 3 | 3 | 3.5 |
| E | 4 | 2 | 6 | 5 | 2 | 2.9 |
| F | 1 | 1 | 3 | 2 | 1 | 1.3 |
As shown in Table 2, the comprehensive scores of examples 1-3 are all higher than those of comparative examples 4-6 (p < 0.05), wherein the comprehensive score of example 1 is far higher than that of other examples (p < 0.05), so that the gel prepared by the invention has good fresh-keeping function and is suitable for transportation.
The second embodiment of the invention provides a food preservative gel prepared by the method of the first embodiment.
The third embodiment of the invention provides an application of food fresh-keeping gel, in particular to a gel solution which is paved in a mould after being prepared, a gel cushion layer can be obtained after gel is formed and taken out of the mould, and the gel cushion layer is paved in a transport case for fresh keeping of fruits, vegetables, meat and marine products.
It is to be understood that the above-described embodiments of the present invention are merely illustrative of or explanation of the principles of the present invention and are in no way limiting of the invention. Accordingly, any modification, equivalent replacement, improvement, etc. made without departing from the spirit and scope of the present invention should be included in the scope of the present invention. Furthermore, the appended claims are intended to cover all such changes and modifications that fall within the scope and boundary of the appended claims, or equivalents of such scope and boundary.
Claims (9)
1. A method for preparing a food preservative gel, which is characterized by comprising the following steps:
preparing a gel solution, wherein the gel solution is a mixed solution of gelatin, tamarind polysaccharide and xanthan gum;
Uniformly mixing the gel solution with a cross-linking agent solution to carry out a cross-linking reaction to form gel;
the gel is soaked in slightly acidic electrolyzed water to absorb available chlorine.
2. The method of claim 1, wherein the step of determining the position of the substrate comprises,
The mass content of the gelatin is 4-10%;
The mass content of the tamarind seed polysaccharide is 0.5-2%;
the mass content of the xanthan gum is 1-3%.
3. The method of claim 1, wherein the cross-linking agent is glutaraldehyde; the mass content of the cross-linking agent is 2-3%, and the volume is 10mL.
4. A method according to claim 3, wherein the gel solution has a mass content of 8.5% -15%.
5. The method according to claim 1, wherein the crosslinking reaction has a crosslinking temperature of 50 ℃ to 60 ℃ and a crosslinking time of 1 to 1.5 hours.
6. The method of claim 1, wherein the gel is soaked for a period of time ranging from 0.5 to 2 hours.
7. The method of claim 1, wherein the mildly acidic electrolyzed water has an effective chlorine concentration of 60mg L -1.
8. A food preservative gel prepared by the method of any one of claims 1-7.
9. Use of a food preservative gel prepared by the method according to any one of claims 1-7 for preserving fruits, vegetables, meat and seafood.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202410255800.1A CN117882768A (en) | 2024-03-06 | 2024-03-06 | Food fresh-keeping gel and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202410255800.1A CN117882768A (en) | 2024-03-06 | 2024-03-06 | Food fresh-keeping gel and preparation method thereof |
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| CN117882768A true CN117882768A (en) | 2024-04-16 |
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| CN202410255800.1A Pending CN117882768A (en) | 2024-03-06 | 2024-03-06 | Food fresh-keeping gel and preparation method thereof |
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| Country | Link |
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