摘要
以研究可食性鲜椒专用保鲜膜为目的,以多糖为基材,用增塑剂、补强剂和天然防腐剂作为辅料,研究了各种复合保鲜膜的成膜性及抑菌效果。结果表明:壳聚糖1.5%、魔芋精粉0.2%、氧化硅0.004%和海藻酸钠2.0%、魔芋精粉0.15%、CMC 0.70%的效果较为理想。
In order to investigate the keeping--fresh characteristic of professional membrane made for fresh pepper, this study carries out a series of experiments on the mulriple membrane by selecting Polysaccharide as main material and plasticizer, intensity assistant and natural antiseptic agent as supplementary material. The results show that a combinated component of chitosa, 1.5% ,Amorphopallu, skanac, 0.2%, SiO2, 0. 004% , Sodium alginate,NaA lg, 2. 0% Amorphopallu, skanac,0. 15%, and CMC, 0. 70%, respectively, is the reasonable proportion for the keeping--fresh effect.
出处
《中国调味品》
CAS
北大核心
2009年第7期61-64,67,共5页
China Condiment
关键词
保鲜膜
成膜性
抑菌
功能性
film preservation
film-- forming
antibacterial
functional
