可食纤维水溶包装膜的研制

The Development of a Soluble Edible Cellulose Packing Membrane

为了研制一种成本低、性能好、应用广泛的可食纤维水溶包装膜,以抗拉强度、折痕、吸水率、感官指标、溶解速度及水滴漏时间作为考察膜的指标,研究了CMC、豆腐渣、海藻酸钠、CM、蜂蜡、甘油等原料组分不同的添加量对膜性能的影响。通过单因素试验及正交试验,确定可食纤维水溶包装膜配方为(以下均为质量分数):CMC1.5％、豆腐渣4％、海藻酸钠2％、CM0.5％、蜂蜡0.5％、甘油1.5％。用此配方生产的可食纤维水溶包装膜强度可达24MPa,且具有表面光滑、溶解速度快、吸水率低、阻水性好等特点。

A soluble edible cellulose packing membrane with low cost, good performance and wide application was developed in this study. The indexes by which the membrane was checked up in the experiment included tensile strength, folded trace, absorbing water ratio, sensory organ guideline, dissolving rate and time of seeping water. The effect of the amount of additional materials, such as CMC, bean curd dregs, sodium alginate, CM, beeswax and glycerol, on the membrane performance was studied. Single-factor and orthogonal tests showed that its best ingredient composition was as followed: CMC 1. 5%, bean curd dregs 4%, sodium alginate 2%, CM 0.5%, beeswax 0.5% and glycerol 1.5%. The film boasts its high tensile strength (24 MPa), smooth surface, high dissolving speed, low water-absorbing rate and high water-resisting properties.