摘要
以酶-化学法制备的豆渣膳食纤维为原料,添加增稠剂、蜂蜡、甘油等制备速溶可食用膜。以透明度、溶解速度、水蒸气透过系数及透油系数为指标,研究了不同增稠剂(CMC、卡拉胶、甲基纤维素、琼脂、海藻酸钠、明胶)对膜性能的影响,并对增稠剂进行复配研究。实验结果表明,CMC、海藻酸钠对膜性能有重要影响,当CMC∶海藻酸钠为3∶1,添加量为1%时,膜的透明度为14·277%,溶解速度小于30s/g,水蒸气透过系数为0·630g·mm/m2·d·kPa,透油系数为4·329g·mm/m2·d。
Thickener,beeswax and glycerol was added into the suspension of dietary fiber, which was separated from soybean dregs by enzyme-chemical method, to prepare edible films.Using transparency, dissolving speed, water vapor permeability（WVP）and oil permeation coefficient as the index, the effects of different thickeners （CMC, carrageenan, methyl cellulose, agar, sodium alginate, gelatin） on the performance of films were discussed. Researches about complex formulation of thickeners were also studied.The results demonstrated that CMC and sodium alginate had significant influences on the function of the films,when the ratio of CMC and sodium alginate was 3：1, and the addition amount was 1%, the characteristics of films were： transparency of 14.277%, dissolving speed of less than 30s/g,water vapor permeability of 0.630g· mm/m2 · d · kPa, and oil permeation coefficient of 4.329g · mm/m2 · d.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第12期308-311,共4页
Science and Technology of Food Industry
基金
国家自然科学基金(20766004)资助
关键词
可食用膜
豆渣
大豆膳食纤维
增稠剂
edible films
bean dregs
soybean dietary fiber
thickener
作者简介
吴伟（1983-），男，硕士，研究方向：食物（含生物质）资源的开发与利用。
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