大豆膳食纤维可食用膜的研制

Development of Edible Soybean Dietary Fiber Films

本实验以透明度、溶解速度、水蒸气透过系数及透油系数为指标,研究料液比、增稠剂(CMC、海藻酸钠)、甘油、蜂蜡对膜性能的影响,制备一种成本低、性能好的大豆膳食纤维可食用膜。通过单因素及正交试验,确定可食用膜制备的最佳配方为料液比1:35(W/W)、增稠剂1%(CMC:海藻酸钠=3:1)、甘油1.5%、蜂蜡0.5%。用此配方制备的可食用膜的透明度为13.872%,溶解速度小于30s/g,水蒸汽透过系数为0.621g·mm/m2·d·kPa,透油系数为4.016g·mm/m2·d。

Taking transparency, dissolving speed, water vapor permeability （WVP） and oil permeation coefficient as the indexes, the effects of solid-liquid tatio, thickener （CMC and sodium alginate）, glycerol and besswax on the prformance of films were discussed, and a kind of edible films made from dietary fiber with low cost and good performance was developed. Through single- factor and orthogonal tests, the best ingredient compositions are confirmed as followes： solid-liquid ratio 1：35, thickener 1% （the raito of CMC to sodium alginate is 3：1）, glycerol 1.5%, and beeswsx 0.5%. The transparency, dissolving speed, water varpor permenability and oil permeation coefficient of films processed under the above formula are 13.872%, less than 30 s/g, 0.612 g·mm/m^2·d·kPa and 4.016 g·mm^2·d, respectively.