結冷膠、木薯淀粉在可食膜中的應用研究

食品科學論文編號:SP095  論文字數:10477,頁數:20

 目  錄
中文摘要 I
英文摘要 II
目錄 III
1. 緒論 1
    1.1 可食性膜包裝的優點 1
 1.2 可食性膜的發展現狀 2
 1.3 可食性膜的種類 2
 1.4 可食性膜的發展前景 3
 1.5 本課題的主要研究內容 4
 1.6 本章小結 5
2. 實驗部分 6
 2.1 實驗原料與試劑 6
 2.2 實驗設備和儀器 6
 2.3 實驗方法 6
 2.3.1 木薯淀粉的糊化 6
 2.3.2 結冷膠與糊化淀粉的混合 7
 2.3.3 平板涂膜 7
 2.3.4 干燥箱干燥 7
 2.3.5 揭膜與性能測定 7
 2.4 本章小結 8
3. 結果與討論 9
 3.1 膜性能數據的分析 9
 3.1.1 膜感官測定分析 9
 3.1.2 透油性分析 10
 3.1.3 吸濕性分析 12
 3.1.4 抗拉伸長率分析 14
 3.2 膜最佳配方及最適實驗條件 15
 3.3 本可食膜的優缺點 15
 3.4 本可食膜的應用性 15
 3.5 本章小結 16
4. 總結與展望.... 17
 4.1 總結 17
 4.2 展望 18
致謝 19
參考文獻 20

摘 要：隨著消費者對食品品質和保藏期要求的提高，以及環保意識的增強，以天然生物材料制成的可食性包裝膜逐漸成為研究的熱點。可食性膜是指由可食性材料形成的復合膜，它主要由脂質、蛋白質和多糖等天然大分子物質構成。作為新型的食品包裝，具有多種良好特性，且種類多樣，可根據不同的食品特性進行選擇，具有較高的應用價值和較大的應用范圍。本論文通過對增稠劑結冷膠、木薯淀粉的性質和功能等的分析、進行實驗。通過正交實驗研究不同用量，不同條件下對成膜特性的影響,具體通過對可食膜的感官評定、力學分析、功能性等方面研究膜的性能，篩選得到成膜性能最佳時結冷膠、木薯淀粉的最適用量，以及膜成分中的增塑劑甘油的用量。結果表明：結冷膠0.35％，木薯淀粉8.86％，甘油2.23％，糊化溫度為68℃，干燥溫度45℃，干燥時間30min,可制得性能較好的膜。
 
關鍵詞：結冷膠；木薯淀粉；可食膜；增稠劑

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