阅读说明：本技术 一种干果防潮防氧化可食涂膜及其制备方法和应用 (Moisture-proof and oxidation-proof edible coating film for dried fruits and preparation method and application thereof ) 是由 尹秀莲 陈梅琳 游庆红 罗楚平 张金峰 赵增东 李彦良 邓永智 周孟婷 于 2020-12-15 设计创作，主要内容包括：本发明公开了一种干果防潮防氧化可食涂膜及其制备方法和应用,该干果防潮防氧化可食涂膜主要由山楂提取溶液中加入玫瑰花提取物和板栗粗抗氧化肽制成,所述山楂提取溶液中加入玫瑰花提取物终浓度为1.0-1.5％g/mL,板栗粗抗氧化肽终浓度为1.0-1.5％g/mL,所述山楂提取溶液为果胶含量在15-20mg/mL的山楂提取溶液。本发明是一种干果防潮防氧化的天然可食保鲜膜,该保鲜膜所用成分均来自天然可食材料提取物,可以对干果进行有效地防潮防氧化,本发明的制备方法简单方便,工艺条件易控制,成本低,易实现规模工业化生产,操作容易。(The invention discloses a moisture-proof and oxidation-proof edible coating of dried fruits and a preparation method and application thereof, wherein the moisture-proof and oxidation-proof edible coating of the dried fruits is mainly prepared by adding rose extract and crude Chinese chestnut antioxidant peptide into a hawthorn extract solution, the final concentration of the rose extract added into the hawthorn extract solution is 1.0-1.5% g/mL, the final concentration of the crude Chinese chestnut antioxidant peptide is 1.0-1.5% g/mL, and the hawthorn extract solution is a hawthorn extract solution with the pectin content of 15-20 mg/mL. The invention is a moisture-proof and oxidation-proof natural edible preservative film for dried fruits, the components of the preservative film are all from natural edible material extracts, and the preservative film can effectively prevent moisture and oxidation for the dried fruits.)