玉米淀粉与小麦淀粉复合可食用膜工艺研究
Study on preparation technology of composite edible film of corn starch and wheat starch
-
摘要: 以玉米淀粉和小麦淀粉为成膜基质,采用流延法制备可食用膜,以膜的力学性能作为考查指标,通过单因素实验研究质量比、山梨醇含量、柠檬酸含量、增强剂含量、糊化温度、糊化时间对力学性能的影响,在单因素基础上,以四因素三水平的正交实验优化的最佳制膜工艺条件。结果表明,在淀粉溶液浓度60 g/L,玉米淀粉和小麦淀粉质量比40∶60,山梨醇含量0.6%,柠檬酸含量2.5%,增强剂含量1.4%,糊化温度85℃,糊化时间40 min,干燥4~6 h的最佳制膜工艺条件下,复合膜的拉伸强度为14~15 MPa,断裂伸长率为30%~33%。Abstract: Edilble composite films were prepared from corn starch and wheat starch by casting films- solution on leved trays. The effects of the radio of corn starch and wheat starch,sorbitol content,citric acid content,strengthening agent content,gelatinization temperature,gelatinization time on the mechanical properties were investigated.The four factors three levels orthogonal test was used to optimize the conditions of mechanical properties.The results showed that the optimum condition were solution concentration 60 g / L,corn starch and wheat starch mass ratio 40∶ 60,sorbitol content 0.6%,citric acid content 2.5%,strengthening agent content 1.4%,gelatinization temperature 85 ℃,gelatinization time 40 min.Under these conditions,for the films,the tension strength was 14~15 MPa,the percentage elongation at break was 30% ~33% 。
下载: