卡拉胶-仙草胶复合膜制备工艺优化  

Optimization of Preparing Technology for Composite Membrane of Hsian-taso Gum and Carrageenan

作　　者：张龙涛[1] 陈荔红[1] 黄旭辉[1] 苏晓芳[1] 郭睿[1] 郑宝东[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《中国食品学报》2015年第11期113-120,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省高等学校科技创新团队支持计划(闽教科[2012]03号)

摘　　要：以卡拉胶、脱色仙草胶为基质,在不同单因素对复合膜性能的影响试验基础上,选取总固形物、配比、蔗糖酯以及干燥温度为参试因子,以穿刺强度、拉伸强度、断裂伸长率、水蒸气透过系数为指标,做均匀正交试验;采用主成分几何平均分析法进行多指标综合分析。结果表明,在总固形物1.6%,仙草胶/卡拉胶质量比20/80,蔗糖酯0.1%,干燥温度52℃的条件下,控制甘油含量1.5%,p H 7,可以获得综合性能优良的卡拉胶-仙草胶复合膜。Effects of different factors on the properties of hsian-tsao gum/carrageenan film were studied. Based on the indices of puncture strength, tensile strength, elongation at break and water vapour permeability, the uniform orthogonal designs method was conducted by selecting four factors such as total solid（1.5%, 2.0%, 2.5%）, different ratio（10/90, 20/80, 30/70）, sucrose ester（0.1%, 0.2%, 0.3%） and drying temperature（40, 50, 60 ℃）, and the principal component geometric mean analysis method was adopted to carry out multi-index analysis of the edible film according to the factors and levels. The best result was obtained when total solid was 1.6%, ratio of hsian-tsao gum and carrageenan was 20/80, sucrose ester was 0.1%, drying temperature was 52 ℃, glycerol content was 1.5% and p H was 7, under which hsian-tsao gum/carrageenan film is of good comprehensive property.

关 键 词：仙草胶 卡拉胶 复合膜 制备工艺 

分 类 号：TS206.4[轻工技术与工程—食品科学]