玉米淀粉基可食包装薄膜透气性能的试验研究  

Experimental Research of Edible Packaging Film Permeability Based on Corn Starch

作　　者：孟令伟[1] 刘伟[1] 胡亚光[1] 黄香茂[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《包装与食品机械》2013年第4期13-15,共3页Packaging and Food Machinery

摘　　要：以玉米淀粉为成膜基材,甘油为增塑剂,植物油和石蜡为脱模剂制备可食包装薄膜。通过改变配比,对影响玉米淀粉基可食包装薄膜透气性能的主要因素进行了试验研究。试验表明,淀粉添加量为5%(m/v)、甘油添加量为5%(v/v)所制的薄膜,植物油为脱膜剂,其对O2和N2的阻隔性能最佳。This paper using corn starch for base material, glycerol as plasticizer, vegetable oil and paraf-fin for release agent to prepare food packaging film. By changing the proportion, the impact of corn starch baseedible packaging film permeability of the main factors on the experimental show that the adding amount of starch is 5% （m/v）, the adding amount thin film, vegetable oil as paint remover, the best barrier performance for research. The experimental results of glycerin is 5% （v/v） made of O2 and N2.

关 键 词：玉米淀粉 甘油 可食薄膜 阻隔性 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程] TB484.6[轻工技术与工程—食品科学与工程]