引用本文:[点击复制]
[点击复制]
【打印本页】 【在线阅读全文】【下载PDF全文】 查看/发表评论下载PDF阅读器关闭

←前一篇|后一篇→

过刊浏览    高级检索

本文已被:浏览 79次   下载 234  
草莓防腐保鲜可食用膜的制备与研究
曹佳媛
0
(东北农业大学食品学院)
摘要:
以乳清浓缩蛋白为基质,黄原胶作为增稠剂,甘油作为增塑剂制备可食用膜,包裹在新鲜草莓表面,以期达到防腐保鲜的目的。探讨乳清浓缩蛋白浓度、黄原胶添加量和膜液pH值对蛋白膜性能的影响。在单因素实验的基础上,优化制备可食用膜的原料配比和工艺参数,得出最佳工艺条件为:乳清浓缩蛋白12%,黄原胶添加量0.3%,pH=7。此时,可食用膜具有膜厚度低、透湿系数低及溶解率适中的特点。
关键词:  乳清蛋白可食用膜  黄原胶  膜液pH值  原料配比
DOI:
投稿时间:2019-03-10修订日期:2019-03-10
基金项目:黑龙江省大学生创新创业训练计划省级项目(201810224076)。
Preparation and Study of Strawberry Antiseptic and Fresh-keeping Edible Film
()
Abstract:
Using whey protein concentrate as matrix, xanthan gum as thickener, glycerin as plasticizer to prepare edible films, was wrapped on the surface of fresh strawberries, in order to achieve the purpose of preservation. The effects of whey protein concentrate concentration, xanthan gum addition and membrane pH on protein membrane properties were investigated. On the basis of single factor experiment, the ratio of raw materials and process parameters of edible film were optimized, and the optimal process conditions were as follows: whey protein concentrate 12%, xanthan gum added 0.3%, pH=7.At this moment, the edible film is characterized by the feature of low film thickness, low moisture permeability coefficient, and moderate dissolution rate.
Key words:  whey protein edible film  xanthan gum  membrane pH  raw material ratio

用微信扫一扫

用微信扫一扫