【作者】 李欣欣；

【导师】 马中苏；

【作者基本信息】 吉林大学 ， 农产品加工及贮藏工程， 2004， 硕士

【摘要】 本文是吉林大学创新基金项目“新型可食用生物聚合膜材料的基础研究”和解放军总后军需部资助的研究项目“功能性可食包装袋的研制”的部分内容，主要研究方便食品调料及豆（奶）粉的可食内包装材料。 随着人们生活节奏的加快，以方便面为代表的速食快餐食品已被广大消费者接受，而且对产品的选择也日趋成熟。但这些产品如方便面调料包、豆(奶)粉、咖啡等食品的分袋内包装，目前均使用塑料薄膜包装，食用时需将其撕开，废弃后又不能自然降解，既不安全、卫生，又会造成环境污染。对军需食品来说，军用野战口粮的内包装均为塑料薄膜包装袋，虽然塑料薄膜具有良好的阻水性、阻气性和较高的机械强度和韧性等优点，但这种包装材料因不能食用，废弃时不易自然降解，尤其作战时易成为敌军追踪的标记物。因此，如何有效地解决上述问题是本文研究的主要内容。 本文以马铃薯淀粉为膜基材，添加脂肪类物质（如硬脂酸、软脂酸及其混合物）作为阻隔剂,单硬脂酸甘油酯作为乳化剂，开发研制出一种新型的含脂马铃薯淀粉基可食膜，该种膜具有优良的阻隔性能和良好的机械性能，并将其应用于方便面调料和豆粉的内包装袋。研究了脂肪类物质的质量分数及成膜工艺条件对膜性能的影响；通过优化试验，确定了最优配方和最优工艺参数；通过显微镜观察，分析了膜的微观结构；通过对储藏过程中膜性能和包装内容物的变化研究分析，确定了膜适宜的储藏条件,进一步验证了该膜具有优良的阻隔性能，可以满足方便面调料及豆奶粉等食品的包装要求。 本文的主要工作和结论如下： 1．分析了含脂马铃薯淀粉基可食膜的成膜机理，进一步完善了可食包装膜工程性能的评价指标，并提出了运用综合评分法评价可食包装膜工程性能的方法。 2．在现有马铃薯淀粉基可食膜研究基础上，研究了含脂马铃薯淀粉基可食膜。通过试验研究和分析，确定了以有机玻璃膜板作为含脂马铃薯淀粉基可食膜的成膜介质；羧甲基纤维素钠作为含脂马铃薯淀粉基可食膜的增稠剂；甘油作为含脂马铃薯淀粉基可食膜的增塑剂； 通过对非含脂和含脂马铃薯淀粉基可食膜性能的测试结果进行了比较分析，确定了脂肪类物质的种类为硬脂酸和软脂酸的混合物(配比为 1:1)。 通过均质试验，确定了含脂马铃薯淀粉基可食膜均质的最优工艺条件为15000r/min、2min； 57<WP=63>吉 林 大 学 硕 士 学 位 论 文 通过分析不同的热封方法对膜热封强度的影响，确定了以热封温度 180℃，以膜液为粘合剂和热封干燥箱结合的热封方法。 以干燥温度、糊化温度、脂肪类物质的浓度、甘油的浓度及单硬脂酸甘油酯的浓度为正交试验因素，进行五因素四水平的正交试验。根据透氧率低和抗张强度高为优先原则，确定了膜组分和成膜工艺条件的最优组合为A4B4C2D4E4 即干燥温度为 80℃、糊化温度为 95℃、脂肪类物质的浓度为 0.2%、甘油的浓度为 2%、单硬脂酸甘油酯的浓度为 0.4%。 3．研究了含脂马铃薯淀粉基可食膜的微观结构。通过对不同均质条件下所成膜的表面结构进行显微镜像图分析，得出在均质时间相同的条件下，随着均质速度的增加，形成膜的表面结构越平滑，膜材物质分布越均匀、越致密，透明度越高；在均质速度相同的条件下，随着均质时间的延长，形成膜的表面结构越平滑，膜材物质分布越均匀、越致密，透明度越高。由此得出，均质条件影响膜微观结构的均匀、致密程度，均质速度越大，均质时间越长，膜结构的均匀致密程度越好。 通过对不同配方淀粉基可食膜的表面结构和横截面进行显微镜像图分析，得出非含脂可食膜和含脂可食膜的微观结构有一定的差异，含脂可食膜较非含脂可食膜具有更加均匀致密的微观结构。脂类物质的加入，影响膜微观结构的形成，从而可以改善膜的性能，即提高膜的阻隔性能。 4．进行了含脂马铃薯淀粉基可食膜储藏性能的研究。通过对储藏过程中在不同储藏条件下膜外观性能、机械性能和阻隔性能的测定结果研究分析，得出在储藏过程中，含脂马铃薯淀粉基可食膜的外观性能受温度变化影响不大，受湿度变化影响较大，但膜在中湿度(=50%~75%)条件下，膜的外观性能可以保持相对稳定； 在相同湿度、不同温度条件下，膜抗张强度和断裂伸长率随着温度的变化而变化，常温（＜20℃）和高温（＞30℃）条件对膜的机械性能影响较大，而中温（20℃-30℃）条件对膜的性能影响较小，可使膜的性能保持相对稳定。 在相同温度、不同湿度条件下，含脂可食膜在储藏过程中抗张强度和断裂伸长率受湿度变化影响较大，低湿度和高湿度条件对膜的抗张强度和断裂伸长有显著影响，尤其高湿度条件下，膜的性能无法测定，中湿度条件对膜的性能影响较小，可食膜的机械性能保持相对稳定； 由此得出，膜的抗张强度和断裂伸长率受常温常湿和高温高湿影响较大，中温中湿条件影响较小，膜机械性能可以保持相对稳定。 在相同温度、不同的相对湿度条件下，随着湿度的增加，含脂可食包装膜在储藏过程中膜的透氧性、透湿性和透油性随之增加?更多还原

【Abstract】 The thesis mainly studied the edible packaging material for flavoring and bean(milk) powder, which was parts of the project “The Foundation study of New TypeEdible Biopolymer” that subsidized by Innovation Fund of Jilin university and theproject of “Factional edible Films ”that subsidized by Commissariat of PLA. With quick life rhythm of people, instant noodle has become therepresentation of fast food and has been accepted by more people. People’s chooseto production was being mature gradually. Current the internal packaging of theseproducts, such as flavoring of instant noodle, bean power, coffee, is packed byplastic whose disadvantage is that it must be ripped open when it was eaten, and ishard to degrade its castoff result in insalubrious, hygiene and the pollution of theenvironment again. On the other hand, the internal packaging of military battle foods is plasticfilms whose disadvantage is can’t eat and hard to degrade the castoff that exposeseasily to the probe of enemy at the wartime though it contains obviously goodproperties such as high barrier property, good mechanical strength, and so on.Therefore, how effectively and economically solve above problem is main studycontents in this text. The new edible films studied in the thesis were based on potato starch andmixed lipids that was acted as separator for wrapping flavoring and bean powder inorder to resolve current problems of edible films and satisfy the special request ofinternal packaging of the military and locality foods. The author studied theinfluence of the material category in lipids and the processing condition on thefilms characteristics and the best compound of edible films that have good barrierand mechanical properties by the optimized orthogonal experiments. Besides these,there had made research into studying and analyzing the microcosmic constructionof films and the storage experiment of packed substance. The main contents and conclusions are as follows: 1) Studying the mechanism of making edible films consisted of complex andfilms with lipids based on potato starch. And also give some important theengineering properties evaluation such as: barrier and mechanical propertieshygienic evaluation and the synthetic evaluation, and so on. 2) Studying the edible films based on potato starch with lipids. Choose the60<WP=66>A b s t r a c torganic glass plan as the medium of making edible films, Carboxymethylcelluloseas the gained thick dose, glycerin as the reinforced plastic dose. Sealing the meansseals aridly in the interest of doing worth while the binder to coordinatetemperature with potato starch membrane fluid. From the comparative experimentof non-containing lipids and films based on photo starch with lipids, the authorexplore that the lipids compound consisted of the stearin acid and palmitic acid (theratio 1:1). The optimized experiments chose dry temperature, paste temperature, lipidscompound concentration, glycerin concentration and as five factors, each of themadopting four levels. Bases on low ratio of seeping through and high tensilestrength, the text gets the best technical condition and best directions for producingchemicals or metallurgical products. The result is A4B4C2D4E4, dry temperature80℃, paste temperature 95℃, lipids compound 0.2%, glycerin concentration 2%,clycerin monostearate 0.4%. 3) Studying the microcosmic construction of the containing lipids edible film.From analyzing the surface fabric picture at different equal nature, at the samecondition, the speed faster, the more smoother of the velar surface and the film’smaterial more uniform、intimate and higher diaphaneity. At the same speed, thetime longer he more smoother of the velar surface the films material moreuniform、intimate and higher diaphaneity. So the equal nature condition influencesthe microcosmic structure’s equality and dense degree of the containing ediblefilm. By means of analyzing the differen更多还原