豆渣-马铃薯淀粉可食性包装膜的研制及应用探索
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摘要
以抗拉强度作为可食膜的评价指标,通过单因素和正交试验,分析制作豆渣-马铃薯淀粉可食膜的最优配方及工艺条件。结果表明:当马铃薯淀粉4.0 g、纯净水50 g、豆渣0.5 g、甘油1.0 g、卡拉胶为0.10 g、β-环状糊精0.15 g、膜干燥温度50℃、干燥时间3.5 h时,测得膜的厚度196μm,抗拉强度为3.288 3 MPa,具有热封性。膜为淡黄色透明状,柔软光滑,可食、易化有轻微豆渣味。通过热封制成可食包装袋,装入调味料或粉类食品后热封口,浸入100℃热水中120 s,内装物释放。
Taking tensile strength as the evaluation index of edible film, the optimum formula and technological conditions for making soybean dregs-potato starch edible film were determined by single factor and orthogonal test. The results showed that when potato starch 4.0 g, purified water 50 g,soybean dregs 0.5 g, glycerol 1.0 g, carrageenan 0.10 g, β-cyclodextrin 0.15 g, drying temperature 50 ℃,dring time 3.5 h, the thickness of the film was 196 μm, tensile strength was 3.288 3 MPa, and the edible packaging film had heat sealability. The film was light yellow and transparent, soft and smooth,edible and easily dissolved with slight taste of soybean dregs. The edible packaging bag was made by hot sealing. Seasoning or powder food were put in the bag. The contents were released after 120 s in 100 ℃ hot water.
Taking tensile strength as the evaluation index of edible film, the optimum formula and technological conditions for making soybean dregs-potato starch edible film were determined by single factor and orthogonal test. The results showed that when potato starch 4.0 g, purified water 50 g,soybean dregs 0.5 g, glycerol 1.0 g, carrageenan 0.10 g, β-cyclodextrin 0.15 g, drying temperature 50 ℃,dring time 3.5 h, the thickness of the film was 196 μm, tensile strength was 3.288 3 MPa, and the edible packaging film had heat sealability. The film was light yellow and transparent, soft and smooth,edible and easily dissolved with slight taste of soybean dregs. The edible packaging bag was made by hot sealing. Seasoning or powder food were put in the bag. The contents were released after 120 s in 100 ℃ hot water.
引文
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[9]张莉琼,李新芳,刘晓艳,等.魔芋葡甘聚糖-卡拉胶可食性包装复合膜性能影响研究[J].食品工业科技,2013,34(16):114-116.
[10]陈珊珊,陶宏江,王亚静,等.葵花籽壳纳米纤维素/壳聚糖/大豆分离蛋白可食膜制备工艺优化[J].农业工程学报,2016,32(8):306-314.
[11]张汆,贾小丽,侯长平.大豆渣/淀粉复合膜工艺优化及熔融体粘度与膜性能相关性分析[J].粮食与油脂,2010(11):17-20.
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[13]许维娜.豆渣及膳食纤维对马铃薯淀粉特性影响的研究[D].武汉:华中农业大学,2013.
[2]许月明,张爽,汤强.一种可食性包装膜的制备及研究[J].巢湖学院学报,2014(6):95-98.
[3]KROCHTA J M,DE MULDER-JOHNSTON C.Edible and biodegradable polymer films:challedges and opportunities[J].Food Technology,1997,51(2):61-74.
[4]JANJARASSKUL T,KROCHTA J M.Edible packaging materials[J].Annual Review of Food Science and Technology,2010(1):415-448.
[5]IAMAREERAT B,SINGH M,SADIQ MB,et al.Reinforced cassava starch based edible film incorporated with essential oil and sodium bentonite nanoclay as food packaging material[J].Journal of Food Science&Technology,2018,55(5):1-7.
[6]高丹丹,徐学玲,江连洲,等.普鲁兰多糖-明胶可食性膜的特性[J].食品科学,2014,35(1):69-73.
[7]王海燕,刘晶,戚周燕.豆渣制备可食性方便面调料包工艺的研究[J].食品科技,2008(5):130-131.
[8]吕焱,席丽敏,蔡静蕊,等.魔芋粉-卡拉胶可食性包装膜的制备工艺[J].包装工程,2017,38(9):75-79.
[9]张莉琼,李新芳,刘晓艳,等.魔芋葡甘聚糖-卡拉胶可食性包装复合膜性能影响研究[J].食品工业科技,2013,34(16):114-116.
[10]陈珊珊,陶宏江,王亚静,等.葵花籽壳纳米纤维素/壳聚糖/大豆分离蛋白可食膜制备工艺优化[J].农业工程学报,2016,32(8):306-314.
[11]张汆,贾小丽,侯长平.大豆渣/淀粉复合膜工艺优化及熔融体粘度与膜性能相关性分析[J].粮食与油脂,2010(11):17-20.
[12]王钦德,杨坚.食品试验设计与统计分析[M].北京:中国农业大学出版社,2009.
[13]许维娜.豆渣及膳食纤维对马铃薯淀粉特性影响的研究[D].武汉:华中农业大学,2013.