摘要
通过对脂质-马铃薯淀粉基可食膜在不同的储藏条件下储藏性能的研究,确定了适宜的储藏条件;将该膜应用于方便面调料的包装,通过对包装后的调料包在储藏过程中失重和油脂过氧化值的变化进行分析,进一步验证了脂质-马铃薯淀粉基可食膜具有优良的阻隔性能。
The storage properties of edible film on lipids-potato starch were studied under different storage conditions. The suitable storage conditions of the film were confirmed. It was validated that this film has good barrier functions by means of the result analyzing flavoudng weightlessness, the lipids peroxide values and weight-loss of the instant noodles.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第3期345-349,共5页
Food Science
基金
吉林大学创新基金项目(200-CX)
解放军总后军需部资助项目
关键词
可食膜
马铃薯淀粉
脂质
储藏性能
edible film
potato starch
lipids
storage property
