可食性木薯淀粉成膜特性的研究  

Research on Edible Cassava Starch Film

作　　者：周秋娟[1] 张根义[1] 

机构地区：[1]江南大学食品学院

出　　处：《食品与发酵工业》2006年第12期52-56,共5页Food and Fermentation Industries

摘　　要：以木薯淀粉为原料,研究了不同条件下成膜特性,并通过正交实验得到成膜最佳条件。溶解成膜后,在60℃烘干2h,可得到较为理想的产品。正交试验和分析表明,在上述条件下,当淀粉浓度为5%、甲基纤维素(MC)为0.3%、甘油含量以3%时,木薯淀粉膜的性能最好。The characteristic of edible cassava starch film was studied. The results showed that excellent cassava starch film was produced when it dried for 2 hours at 60℃. The test indicated that a high quality cassava starch film can be formed by using 5 % starch, 3 % glycerin, and 15 % MC. Key words edible starch film, glycerin, MC, cassava starch

关 键 词：可食性淀粉膜 甘油 甲基纤维素(MC) 木薯淀粉 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]