绿豆芽可食性膜的制备及性能研究

Preparation and Performance of Mung Bean Sprouts Edible Film

以绿豆芽为基材,羧甲基纤维素和海藻酸钠作为成膜剂,甘油为增塑剂,通过正交试验,优化可食性膜的配方,并进行了膜性能的测定。结果表明,配方最优组合为绿豆芽浆料20.0 g、羧甲基纤维素1.5 g、海藻酸钠1.8 g、甘油1.5 mL,经过测定,膜综合性能良好。绿豆芽可食性膜食用方便,增加了营养,同时又保护了环境,具有广阔的发展前景。

Mung bean sprouts were used as substrate, carboxymethyl cellulose and sodium alginate as film-former, glycerin as plasticizer. By orthogonal experiment, the film formula was optimized and membrane performance was determined. The result showed that when mung bean sprouts is 20.0 g, carboxymethyl cellulose is 1.5 g, sodium alginate is 1.8 g, glycerin is 1.5 mL, the formula is the best; the comprehensive performance of the edible film is very good. The mung bean sprouts edible film is convenient to eat and it increases nutrition. It has wide development prospect in environmental protection.