结冷胶、木薯淀粉在可食膜中的应用研究

食品科学论文编号:SP095  论文字数:10477,页数:20

 目  录
中文摘要 I
英文摘要 II
目录 III
1. 绪论 1
    1.1 可食性膜包装的优点 1
 1.2 可食性膜的发展现状 2
 1.3 可食性膜的种类 2
 1.4 可食性膜的发展前景 3
 1.5 本课题的主要研究内容 4
 1.6 本章小结 5
2. 实验部分 6
 2.1 实验原料与试剂 6
 2.2 实验设备和仪器 6
 2.3 实验方法 6
 2.3.1 木薯淀粉的糊化 6
 2.3.2 结冷胶与糊化淀粉的混合 7
 2.3.3 平板涂膜 7
 2.3.4 干燥箱干燥 7
 2.3.5 揭膜与性能测定 7
 2.4 本章小结 8
3. 结果与讨论 9
 3.1 膜性能数据的分析 9
 3.1.1 膜感官测定分析 9
 3.1.2 透油性分析 10
 3.1.3 吸湿性分析 12
 3.1.4 抗拉伸长率分析 14
 3.2 膜最佳配方及最适实验条件 15
 3.3 本可食膜的优缺点 15
 3.4 本可食膜的应用性 15
 3.5 本章小结 16
4. 总结与展望.... 17
 4.1 总结 17
 4.2 展望 18
致谢 19
参考文献 20

摘 要：随着消费者对食品品质和保藏期要求的提高，以及环保意识的增强，以天然生物材料制成的可食性包装膜逐渐成为研究的热点。可食性膜是指由可食性材料形成的复合膜，它主要由脂质、蛋白质和多糖等天然大分子物质构成。作为新型的食品包装，具有多种良好特性，且种类多样，可根据不同的食品特性进行选择，具有较高的应用价值和较大的应用范围。本论文通过对增稠剂结冷胶、木薯淀粉的性质和功能等的分析、进行实验。通过正交实验研究不同用量，不同条件下对成膜特性的影响,具体通过对可食膜的感官评定、力学分析、功能性等方面研究膜的性能，筛选得到成膜性能最佳时结冷胶、木薯淀粉的最适用量，以及膜成分中的增塑剂甘油的用量。结果表明：结冷胶0.35％，木薯淀粉8.86％，甘油2.23％，糊化温度为68℃，干燥温度45℃，干燥时间30min,可制得性能较好的膜。
 
关键词：结冷胶；木薯淀粉；可食膜；增稠剂

Abstract：As the consumers’ demand about food quality and preservation increased, and the enhancement of environmental awareness ,the edible packaging film made of natural biological material has gradually become a hot research. Edible film is composite film made of edible materials, itis mainly from lipids, proteins and polysaccharides, and other natural macromolecular material composition. As a new type of food packaging, it has a variety of good characteristics, and a wide variety, can be choose according to different properties of food, and have a high value and greater scope of application. This paper analysis the nature and function of the thickener Gellan Gum, cassava starch, , and than the experiment. By orthogonal experimental we will study the different characteristics of film under different dosage, and different conditions, through the specific edible film sensory eva luation, mechanical analysis, and other functional aspects of the performance on film, in order to have the best dosage of Gellan Gum, cassava starch and the glycerol plasticizers in the best film. The results showed that: It can be obtained better performance of the film when Gellan Gum0.35 %, cassava starch 8.86%, glycerol2.23 %, pasting temperature68℃ , dry temperature45℃ for 30 min .
Keywords：Gellan Gum; cassava starch; edible film; thickener