白菜包装纸的研究初探  

A primary exploration of cabbage packaging paper

作　　者：郭玉花[1] 滕立军[1] 黄震[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》2010年第1期109-111,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：以白菜为基本原料,添加不同的改性试剂制成蔬菜包装纸。通过考察成纸外观、柔韧性、力学性能等,得到较好的蔬菜包装纸配方。实验结果表明,添加了明胶、海藻酸钠、大豆蛋白以及明胶和甘油混合的溶液后,蔬菜包装纸的各方面性能均有不同程度的提高。添加明胶后蔬菜纸的强度和柔韧性均有一定程度的提高;添加海藻酸钠对白菜纸力学强度作用不明显,但可适当提高成纸的柔韧性;添加大豆分离蛋白后白菜纸的柔韧性提高,但外观变差;添加明胶和甘油的白菜纸各方面性能最优,且浸渍处理的方法好于直接添加改性试剂的成型方式。Cabbage as the basic raw materials, added 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 or giycerin or soy protein or alginate into cabbage wrappings has led to improved flexibility and increased mechanical strength. Adding gelatin into cabbage has improved mechanical strength and flexibility of the cabbage papers. Introducing sodium alginate into cabbage, there is no significant increase in paper mechanical property but a slight increase for paper flexibility. Adding soy protein into cabbage, the resultant paper has a little increase in flexibility but poorer paper morphology like uneven and rude paper appearance. However, by adding gelatin and glycerin solution into cabbage 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 cabbage wrappings has subsequently produced vegetables with excellence in both flexibility and mechanical properties.

关 键 词：可食性 蔬菜纸 白莱 

分 类 号：S636.9[农业科学—蔬菜学]