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文档编号:SP080 文档字数:12377,页数:27 摘 要：本文档通过研究对比结冷胶成膜的各个单一条件（辅料选择，浓度，干燥温度，干燥时间等）和其对应物理性质差异，确定各个单一条件与其对应的可食膜物理性质的关系，再根据所需的物理性质，逐步确定在该物理性质要求下的结冷胶可食膜的最佳制备条件。试验结果表明，结冷胶0.2g，海藻酸钠0.5g，水溶性淀粉1.5g，羧甲基纤维素（CMC）0.2g,甘油2g，聚赖氨酸混合物0.1g, 加热水（75℃）溶解后，在10000r/min下均质15min，75℃下保持糊化1.5h，超声波处理（45℃）30min，50℃鼓风干燥机干燥3h，所制得的食用膜机械强度最好。 Abstract: This article Contrast by studying the various gellan gum forming a single condition (auxiliary selection, concentration, drying temperature and time) and their corresponding differences in physical properties, establish the conditions for its single corresponding relationship between the physical properties of edible films, Then according to the required physical properties, and gradually to determine the nature of the physical demands edible gellan gum under the optimum preparation conditions of films. The results show that: gellan gum 0.2g, sodium alginate 0.5g, water-soluble starch 1.5g, CMC 0.2g, glycerol 2g, under 10000r/min homogeneous 15min, Ultrasonic treatment (45 ℃) 30min, under 75 ℃ gelatinization 1.5h, 50 ℃ blast dryer for 3h, the film gain the best mechanical strength.
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| Tags：冷胶可 制备 条件 物理 性能 研究 | 2011-04-01 13:05:31【返回顶部】 |
