不同紫胶产品及制作工艺对可食性紫胶包装膜性质的影响

Effect of different shellac production andproduce technology on characterizes of edible shellac film

研究了不同紫胶品种及制作方法对可食性紫胶包装膜性质的影响,结果表明:用中国紫胶、4号胶、漂白胶的醇溶液和淀粉制作的薄膜中,4号胶制作的可食膜溶胀倍数和水蒸气透过系数最小,抗水性最好,该膜对面包进行涂膜处理可以有效地防止霉变,延长保质期,使其在贮藏过程中酸度、重量损失速度明显低于其它对照组;而用中国紫胶、4号胶、漂白胶的碱溶液和淀粉制作的薄膜中,中国紫胶制作的可食膜溶胀倍数和水蒸气透过系数最小,抗水性最好,该膜对芒果进行涂膜处理可以有效地防止褐变、降低呼吸作用,使涂膜的芒果在贮藏过程中VC、总酸高而重量损失速度明显低于其它对照组。

The effect of different shellac production and produce technology on characterize of edible shellac film was studied.The results showed that among the film made from the alkali solution of Chinese shellac, number 4 shellac,bleach shellac and starch,the film obtained by starch and alkali solution of number 4 shellac had the smallest multiple of dissolve and expand and the smallest coefficient of steam through.The treatment of bread coated by this film could lower the browning rate obviously and restrain the respiration of bread.During the storage,the loss rate of total acid and weight reduce of coated bread was lower than other coated.Meanwhile among the film made from the alcohol solution of Chinese shellac, number 4 shellac, bleach shellac and starch, the film obtained by starch and alcohol solution of Chinese shellac had the smallest multiple of dissolve and expand and the smallest coefficient of steam through.The treatment of mango coated by this film could lower the browning rate obviously and restrain the respiration of mango, during the storage, the loss rate of Vc,total acid, and weight reduce of coated mango was lower than other coated.