摘要
本文以魔芋葡甘聚糖为原料,添加淀粉、β-环糊精等成分制备可食性复合膜,并通过单因素以及正交试验确定了魔芋葡甘聚糖复合膜的制备工艺条件。结果表明,魔芋葡甘聚糖复合膜的最佳制备条件为魔芋葡甘聚糖1.4%、β-环糊精0.4%、超声时间25 min、干燥温度60℃,淀粉添加量3.0%,此时质构得分为93分。
In this paper,konjac glucomannan was used as raw material,starch andβ-cyclodextrin were added to prepare edible composite film.The processing conditions of konjac glucomannan composite film were determined by single factor and orthogonal test.The results showed that the optimum preparation conditions of konjac glucomannan composite membrane were 1.4%Konjac glucomannan,0.4%β-cyclodextrin,25 min ultrasonic time,60℃drying temperature,3.0%starch addition,and the texture score was 93 points.
作者
王卓
赵忠昂
南翔彬
姜辉
WANG Zhuo;ZHAO Zhong’ang;NAN Xiangbin;JIANG Hui(Jilin Agricultural Science and Technology College,Jilin 132101,China)
出处
《现代食品》
2023年第21期159-162,共4页
Modern Food
基金
吉林省高等学校大学生创新创业训练计划项目资助(吉农院合字[2021]第009号)。
关键词
魔芋葡甘聚糖
复合膜
Β-环糊精
konjac gluancan
composite membrane
β-cyclodextrin
