不同粘合剂作用下包菜基可食性包装纸的封合工艺研究  

Sealing Process Research of Edible Wrapping Cabbage Paper in Different Binder Effect

作　　者：吉仙枝[1] 田伟伟[2] 

机构地区：[1]三门峡职业技术学院食品园林学院 [2]三门峡职业技术学院学生处,河南三门峡472000

出　　处：《三门峡职业技术学院学报》2016年第1期131-136,共6页Journal of Sanmenxia Polytechnic

基　　金：三门峡职业技术学院项目(SZY-2014-016)

摘　　要：分别选择大豆蛋白和淀粉液为粘合剂,在包菜纸表面喷涂一层粘合剂溶液,制得大豆蛋白-包菜复合纸和淀粉-包菜复合纸后进行热封合,研究选用不同粘合剂所得蔬菜复合纸的最佳热封条件和封合性能。结果显示:选用大豆蛋白液为粘合剂所得包菜复合纸,热封合效果明显优于选择淀粉为粘合剂的复合纸。Choose the soybean protein and starch solid as the blinder,respectively,the soybean protein-baggage composite paper and the starch-cabbage composite paper were obtained by the way that sprayed the blinder separately on the baggage paper surface.Through the heat-sealing method,studied the best heat-sealing condition and properties of the composite paper in different blinder effect.It showed that the heat-sealing effect of the soybean-protein blinder was superior to the starch.

关 键 词：大豆蛋白 淀粉 包菜纸 热封性能 

分 类 号：TB484.1[一般工业技术—包装工程]