【作者】 仁庆考日乐；

【导师】 德力格尔桑；

【作者基本信息】 内蒙古农业大学 ， 农产品加工及贮藏工程， 2007， 硕士

【摘要】 利用马铃薯原淀粉,马铃薯交联淀粉和马铃薯醋酸酯淀粉分别制备了三种可食膜,并测定了三种膜的机械性能和阻隔性能的基础上选定了综合性能较好的马铃薯交联淀粉为基料,添加酯类物质作为阻隔剂,琼脂为增强剂,制备出了一种新型马铃薯交联淀粉基可食复合膜。通过正交试验确定了最优膜组合和成膜工艺条件,其膨化温度为85℃、干燥温度为40℃、甘油浓度为1.5%(V/V)、乙酰化单甘油脂肪酸酯浓度为0.1%(V/V)、单硬脂酸甘油酯浓度为0.025%(W/V)。所得可食性复合膜性能为:抗拉强度18.47MPa、断裂拉伸率26.9%、水蒸气透过系数0.98×10-10 g/m.s.pa、透光率45.5%。经过12天的保鲜贮藏实验,证实了马铃薯交联淀粉基可食复合膜对冷鲜肉有明显的保鲜保护作用,其中TVB-N显著下降(α=0.05),保水性、pH稍好。在紫外线连续辐射7天的催化氧化试验中,表明该膜具有极显著(α=0.01)的抗氧化作用。更多还原

【Abstract】 Based on studies on mechanical properties of films made of potato raw starch ,cross-bonded potato starch and potato starch acetic ester ,cross-bonded potato starch was chosen to be the best base material to prepare a new type of film ,which made by combination of cross-bonded potato starch ,lipid ,and agar .In conditions of gelatinization temperature 85℃,drying temperature 40℃and adding with glycerol 1.5%(v/v) ,acetic monoglycerol ester 0.1%(v/v) and monosteric glycerol ester 0.025%(w/v) determined by orthogonal experiment .The new film had the mechanical properties of tensile strength 18.47MPa, tension rate 26.6%, water vapor permeation rate 0.98×10-10g/m.s.pa and transmittancy 45.5% respectivety .The film was employed to package chilled sheep meat sample and found that the product had a significant protecting effect (α=0.05) on TVB-N values of meat sample and slightly improving water holding capacity and pH and during 12days preservation time. In the 7 days oxidation test catalyzed by ultraviolet light the film showed a strong antioxidation effect on meat samples (α=0.01).更多还原