摘要
以红薯淀粉为基质,通过平板流延法制作成可食性淀粉膜。主要研究了淀粉的用量、CMC的用量、甘油的用量以及烘烤温度对成膜性质的影响,并通过正交试验得到最佳比例,淀粉、CMC和甘油的比例为10(g)︰1(g)︰2(mL),在80℃中烘烤40 min^45 min,红薯淀粉膜的性能最好。
The edible film was produced through the plate flow casting method with the starch of as the raw. The content of starch, CMC, glycerol and baking temperature was studied by the film-forming properties, the results by orthogonal experiment showed that the optimum ratio of starch, CMC and glycerol was 10（g）︰1（g）︰2（mL）, baking at 80 ℃ in 40 min～45 min.
出处
《食品工业》
北大核心
2014年第10期18-20,共3页
The Food Industry
基金
湖南省高校科技创新团队支持计划资助(2012-318)
湖南省重点学科建设项目资助(2011-76)
关键词
红薯
淀粉
可食性膜
性能
sweet potato
starch
edible film
performance
