水溶性可食酸碱指示膜的初步研究

Preliminar Study on Water-soluble Edible Acid-base Indicator Film

以可食性食品原料作为载体,通过对比不同添加量普鲁兰多糖对可食膜柔韧性、脆性、黏性等质构指标和溶解时间等指标,确定了水溶性可食膜的配方为明胶添加量5%,甘油添加量0.5%,海藻糖添加量0.5%,普鲁兰多糖添加量2.5%;继而对比分析了紫桑葚粉在不同pH值下色差及颜色变化,确定采用0.02%的桑葚粉加入普鲁兰多糖-海藻糖-甘油-明胶可食膜中,其溶于水后可通过颜色的变化实现对食品酸碱程度的表征。

In this study,the edible food raw materials were used as carriers to determine the formulation of water-soluble edible film as gelatin by comparing the texture index,dissolution time and other indicators of the edible film with different addition amount of pullulan. The addition amount 5%,the amount of glycerin added 0.5%,the amount of trehalose added 0.5%,and the amount of pullulan 2.5%. Then the color difference and color change purple mulberry powder at different pH were compared and analyzed. It was determined that 0.02% mulberry powder was added to the pullulan-trehalose-glycerol-gelatin edible film,which was soluble in water to characterize the acidity and alkalinity of the food by color change.