大米可食性膜制备工艺条件的优化

Conditions Optimizing of Preparation Process on Rice Edible Film

以陈大米为原材料,添加甘油作为增塑剂,制备了大米可食性膜,并对大米可食性膜的成膜工艺条件进行了研究。通过试验分别探讨了大米粉用量,甘油添加量和氢氧化钠溶液含量对大米膜性能的影响。结果表明:在大米7 g·100 m L-1,甘油3.5 m L·100 m L-1,0.25 mol·L-1氢氧化钠溶液7 m L·100 m L-1,干燥温度70℃,在光滑聚酯薄板上,采用流延法制得的可食性膜具有较强的抗拉伸强度与光泽度。

Using old rice as raw material and glycerol as a plasticizer,the edible film was prepared rice,and the rice and edible filmforming conditions were studied. The univariate tests were used to explore the effects of rice amount,added glycerol amount and sodium hydroxide solution content to rice membrane performance.The results were as follows：glycerol 3.5 m L·100 m L^-1,0.25 mol·L^-1hydroxide sodium 7 m L·100 m L^-1,drying temperature 70 ℃ in the rice 7 g·100 m L^-1. On the smooth polyester,the edible film had strong tensile strength and luster by using Liuyanfa method.