可食性包装膜及其制备工艺优化研究  

Research on Edible Packaging Film and Its Preparation Process Optimization

作　　者：蒋春啟 周然[1] 

机构地区：[1]上海海洋大学食品学院,上海201306

出　　处：《湖北农业科学》2017年第21期4119-4123,共5页Hubei Agricultural Sciences

基　　金：国家自然科学基金项目(31201439);上海高校一流学科建设项目(B-5005-13-0002-4);上海市科委工程中心建设项目(11DZ2280300);上海海洋大学优秀青年学科骨干培养计划(海鸥计划)资助项目

摘　　要：塑料包装带来的环境污染问题引起了食品包装研究人员的重视,可食性包装膜由于其绿色安全,成本低廉等特性成为近年来取代塑料包装的研究热点之一。可食性包装膜主要采用可食性生物聚合物和食品级添加剂制成,主要通过阻止气体、水气和溶质的迁移,添加抗氧化、抑菌性物质等提高食品质量,保护食品免受物理、化学和生物的破坏,从而延长食品货架期。对关于可食性包装膜的介绍、分类、制备工艺优化等方面的研究进行综述,为可食性包装膜的应用提供参考。As the growing social and economic consequences of pollution caused by plastics, edible packaging films have be-come one of the hot spots instead of plastic packaging because of its green, safe and low cost in recent years. Edible films are produced from edible biopolymers and food-grade additives. They can enhance the quality of food products protecting them from physical, chemical, and biological deterioration finally extend the shelf life, mainly through the prevention of gas, water vapor and solute migration, adding antioxidant, antibacterial substances. The recent literatures on edible films were summarized and the classification of edible films and the optimization of preparation technology were reviewed. The reference was provided for the application of edible packaging film.

关 键 词：可食性包装膜 分类 制备工艺优化 

分 类 号：TS206.4[轻工技术与工程—食品科学]