方便面油包可食用膜研究

A study on the edible film of oil wrapping for instant noodles

探讨了海藻酸钠膜作为方便面油包可食用膜的可能性,并运用正交实验法研究了海藻酸钠膜的物理和机械性能,同时分析了海藻酸钠膜耐水性、抗拉强度及伸长率的影响因素。

We explored the probability of using sodium alginate film as the edible film of oil wrapping for instant noodles. The physical and mechanical properties of sodium alginate edible film were studied by orthogonal trial. Meanwhile, the factors were analyzed that affected the water tolerance, tensile strength and extensibility of sodium alginate film.