韭菜包装纸的研究初探  

A primary exploration of leek packaging paper

作　　者：郭玉花[1] 李潇[1] 赵忠琳[1] 滕立军[1] 黄震[1] 杨传民[1] 

机构地区：[1]天津商业大学包装工程系,天津300134

出　　处：《食品科技》2008年第8期58-60,共3页Food Science and Technology

基　　金："十一五"国家科技支撑计划重大项目(2006BAD05A05)

摘　　要：以韭菜为基本原料,添加不同的改性试剂后制成蔬菜包装纸。通过考察成纸外观、柔韧性、力学性能等,得到较好的韭菜包装纸配方。研究发现:添加纯明胶的韭菜包装纸,在成纸后,其拉伸强度和柔韧性明显好于纯韭菜纸,但不易揭膜;添加大豆分离蛋白(大豆蛋白)的韭菜包装纸成纸后拉伸强度和柔韧性要比纯韭菜纸好,但差于涂明胶的韭菜包装纸,且不易揭膜,纸面不平;添加海藻酸钠的韭菜包装纸成纸后拉伸强度上升不明显,柔韧性相对提高,与添加明胶时效果相似,同样不易揭膜;添加明胶与甘油混合液的韭菜包装纸,成纸后拉伸强度和柔韧性最为优秀。In this thesis, leek as the basic raw materials, added by different modification reagents are used to produce vegetable wrapping papers. By examining paper morphology, flexibility and mechanical properties, a better formula for making vegetable packaging has obtained. It can be found from experiments that introduction gelatin into leek wrappings has made it difficult to produce papers, but lead to improved flexibility and increased mechanical strength. Adding soy protein into leek has also rendered wrapping papers more difficult to produce, the resultant paper has a little increase in flexibility but poorer paper morphology like uneven and rude paper appearance. Introducing sodium alginate into leek has also had paper-making more difficult, furthermore there is no significant increase in paper mechanical property but a slight increase for paper flexibility. However, by adding gelatin and glycerin solution into leek is found to result in high-quality paper whose properties are all better than the cases for other additives. More important, the impregnation technique used for forming leek wrappings has subsequently produced vegetables with excellence in both flexibility and mechanical properties.

关 键 词：可食性 蔬菜包装纸 韭菜 

分 类 号：TS206[轻工技术与工程—食品科学] S636.9[轻工技术与工程—食品科学与工程]