多糖类可食性包装纸的生产工艺及应用前景  

Manufacturing Technique And The Application Prospect of Edible Polysaccharide Wrapping Paper

作　　者：杨艳[1] 刘颖[1] 贾士芳[1] 

机构地区：[1]太原科技大学化学与生物工程学院,山西太原030006

出　　处：《农业技术与装备》2015年第1期82-84,共3页Agricultural Technology & Equipment

基　　金：太原科技大学化学与生物工程学院2012年教育教学改革项目;省级教研项目J2013068

摘　　要：利用淀粉、纤维素等多糖类原料,经制浆、加压、成型等工艺生产的可食用性包装纸,可以直接食用,也可以作为食品包装材料。随着现代食品工业的发展,该类可食用性包装纸作为一种新型的绿色环保产品,已成为各研究机构的重要研究方向之一。通过对现已开发的各种多糖类可食性包装纸进行简要综述,以期对后续研究工作提供指导和借鉴。Edible wrapping paper uses polysaccharide materials such as starch, cellulose through molding process such as pulping and pressurized, could eat directly and also as a food packaging material. With the development of modern food industry, the edible wrapping paper has become one of the important research directions of the research institutions as a new type of green environmental protection product. Through a brief summarize of a variety of developed polysaccharide edible wrapping paper to provide guidance and reference for the subsequent research work.

关 键 词：多糖类可食用性包装纸 纤维素 生产工艺 

分 类 号：TS206.4[轻工技术与工程—食品科学]