摘要
以葛根淀粉为主要基质制备可食膜,研究羧甲基纤维素钠(carboxymethyl cellulose,CMC)添加量、甘油添加量、干燥温度及干燥时间对葛根淀粉可食膜物理性能(抗拉强度、断裂伸长率、渗水时间及厚度)的影响。在此基础上采用主成分分析法和隶属度综合评分法对膜性能进行综合评价,得到物理性能综合评分数学模型为Y=0.466P_(1)+0.229P_(2)+0.305P_(3)。通过正交试验优化获得最佳工艺条件为CMC添加量0.06 g/g淀粉、甘油添加量0.6 mL/g淀粉、干燥温度60℃、干燥时间5 h,此时可食膜无色透明、膜质柔韧、均匀光滑、无异味,物理性能综合评分为0.915,感官评分为96.78。观察显微结构表明,可食膜结构致密,大部分区域成膜均匀,存在少量颗粒和孔洞。保鲜应用效果研究表明,可食膜热封真空包装能有效减缓玫瑰乳饼水分蒸发,保持乳饼良好质地和风味,减缓玫瑰花色素损失,在一定程度上达到延长货架期的目的。
The edible film was prepared with Pueraria lobata starch as the main material.The effects of carboxymethyl cellulose(CMC)dosage,glycerin dosage,drying temperature and drying time on the physical properties of edible film of Pueraria lobata starch such as tensile strength,elongation at break,water seepage time and thickness were studied.The principal component analysis(PCA)and membership function evaluation method were used to comprehensively evaluate the film properties and the mathematical model of three physical properties indicators score was Y=0.466P_(1)+0.229P_(2)+0.305P_(3).The optimum process conditions were the additive amount of CMC was 0.06 g/g starch,the additive amount of glycerin was 0.6 mL/g starch,the drying temperature was 60℃,and the drying time was 5 h,by orthogonal experiment.Under these conditions,the edible film was colorless and transparent,flexible,uniform and smooth,and had no odor.The comprehensive physical properties score was 0.915,and the sensory score was 96.78.According to the microscopic observation,the edible film had a dense and uniform network structure with a small number of particles and pores.The application effect of fresh preservation showed that edible film vacuum packaging could slow down the evaporation of dairy cake,maintain texture and flavor,slow down the loss of rose pigment and prolong the shelf life.
作者
李悦
李晓娇
张云娟
周俊
孙发科
宋志姣
LI Yue;LI Xiao-jiao;ZHANG Yun-juan;ZHOU Jun;SUN Fa-ke;SONG Zhi-jiao(School of Resources and Environment,Baoshan University,Baoshan 678000,Yunnan,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第12期108-115,共8页
Food Research and Development
基金
国家级大学生创新创业训练计划项目(201910686007)
云南省高校本科教育教学改革研究项目“高原特色生物资源保护与开发专业群建设”(JG2018225)
保山市第八批创新团队“药食同源”产品质量及品牌建设研究创新团队项目(201911)
保山市“第八批中青年学术和技术带头人”项目(201903)。
关键词
可食膜
葛根淀粉
物理性能
保鲜效果
主成分分析法
edible films
Pueraria lobata starch
physical property
preservation effect
principal component analysis method
作者简介
李悦(1988—),女(汉),讲师,硕士,研究方向:滇西特色食品/农产品开发与综合利用;通信作者:宋志姣,女,副教授,博士,研究方向:生物资源采集利用。
