琼脂在食品中的应用研究进展  

Research Progress on Application of Agar in Food

作　　者：宋雪健 王洪江[1] 张东杰[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：《现代农业科技》2017年第12期267-268,272,共3页Modern Agricultural Science and Technology

基　　金：国家科技支撑计划(2015BAD1605)

摘　　要：琼脂是一种可生物降解的高分子材料,是具有亲水性的胶体,在诸多领域中具有一定的应用价值。因其能改善食品的质构,提升食品的品质,并且没有任何毒性,而常被用作添加剂应用于各类食品的研发生产中,并且利用其凝胶特性在食品包装领域的应用研究也取得了一定的进展。本文对琼脂的理化性质及其在食品、包装及医药等领域的应用研究进行综述,并重点强调其在食品包装领域中的应用进展,并进行了相关的研究展望,以期为扩大琼脂的使用范围及提升琼脂的应用价值提供理论依据。Agar have a certain value in many areas,due to it is a biodegradable polymer material ,and has a hydrophilic coUoid.Because it can improve the texture of food, enhance the quality of food, and there is no toxicity, thus often used as additives in the development of various types of food production, and the use of its gel characteristics in food packaging research has also made some progress.In this paper, the physicochemical properties of agar and its application in food, packaging and medicine were reviewed, and its application in the field of food packaging and made relevant research prospects were emphasized,in order to provide a theoretical basis for expanding the use of agar and enhancing the application value of agar.

关 键 词：琼脂 食品 包装 应用 研究进展 

分 类 号：TS20[轻工技术与工程—食品科学]