【摘要】 以抗拉强度作为可食膜的评价指标,通过单因素和正交试验,分析制作豆渣-马铃薯淀粉可食膜的最优配方及工艺条件。结果表明:当马铃薯淀粉4.0 g、纯净水50 g、豆渣0.5 g、甘油1.0 g、卡拉胶为0.10 g、β-环状糊精0.15 g、膜干燥温度50℃、干燥时间3.5 h时,测得膜的厚度196μm,抗拉强度为3.288 3 MPa,具有热封性。膜为淡黄色透明状,柔软光滑,可食、易化有轻微豆渣味。通过热封制成可食包装袋,装入调味料或粉类食品后热封口,浸入100℃热水中120 s,内装物释放。更多还原

【Abstract】 Taking tensile strength as the evaluation index of edible film, the optimum formula and technological conditions for making soybean dregs-potato starch edible film were determined by single factor and orthogonal test. The results showed that when potato starch 4.0 g, purified water 50 g,soybean dregs 0.5 g, glycerol 1.0 g, carrageenan 0.10 g, β-cyclodextrin 0.15 g, drying temperature 50 ℃,dring time 3.5 h, the thickness of the film was 196 μm, tensile strength was 3.288 3 MPa, and the edible packaging film had heat sealability. The film was light yellow and transparent, soft and smooth,edible and easily dissolved with slight taste of soybean dregs. The edible packaging bag was made by hot sealing. Seasoning or powder food were put in the bag. The contents were released after 120 s in 100 ℃ hot water.更多还原