不同基材对油性食品可食包装膜性能的影响  

Effects of Different Substrates on the Properties of Edible Films for Oily Foods

作　　者：郑禾彬 张光玲 庄晨俊 杨天奎 郑妍 郑超 钟宇[1] ZHENG He-bin;ZHANG Guang-ling;ZHUANG Chen-jun;YANG Tian-kui;ZHENG Yan;ZHENG Chao;ZHONG Yu(School of Agriculture and Biology,Shanghai Jiaotong University,Shanghai 200240,China;Wilmar（Shanghai）Biotechnology Research and Development Center Co.,Ltd.,Shanghai 200240,China)

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]丰益(上海)生物技术研发中心有限公司,上海200240

出　　处：《食品研究与开发》2018年第13期18-23,共6页Food Research and Development

基　　金：金龙鱼营养与安全基金(0A16040007123);国家自然科学基金项目(31501533)

摘　　要：可食膜能降低食品吸油率、减少丙烯酰胺生成量,其在油炸食品方面的应用目前得到广泛关注。试验选用纤维素(羧甲基纤维素、羟丙基甲基纤维素)和食用胶(海藻酸钠、卡拉胶)制备可食膜,考察其流变性能、机械性能、热稳定性和阻隔性能,并采用模糊综合评价法分析膜性能差异。结果表明,羟丙基甲基纤维素膜液黏度随剪切速率增大的变化幅度较小,其余膜液均属于假塑性流体。海藻酸钠膜的抗拉强度最大;而纤维素膜的断裂伸长率均明显高于食用胶膜。可食膜的分解峰值温度发生在220℃~350℃之间,其中羟丙基甲基纤维素的温度最高。在阻水性方面,食用胶膜具有明显优势;羟丙基甲基纤维素与海藻酸钠的阻油性最优,试验期间几乎无食用油渗出;另外,海藻酸钠膜能有效阻隔油脂与氧气。综合评价可食膜的机械性能与阻隔性能可知,海藻酸钠膜效果最佳好,羟丙基甲基纤维素膜次之。试验结果为进一步改善油炸食品品质提供了一定的科学依据。Edible film can decrease the oil absorption rate of food and reduce the production of acrylamide. Now it has aroused wide attention in the application of fried food. The edible film was prepared with cellulose（carboxymethyl cellulose,CMC;hydroxypropyl methyl cellulose,HPMC）and hydrocolloid（sodium alginate,SA;carrageenan,CA）. Then the rheological property,mechanical property,thermal stability and barrier property were measured,and a fuzzy comprehensive evaluation was applied to analyze the comprehensive performance. The results showed that the viscosity of HPMC film solution changed little with the increasing of share rate,while other solutions all belonged to pseudoplastic fluid. The tensile strength of SA film was the highest and the elongation at break of cellulose films was significantly higher than the values of edible glue films.The peak temperature of films decomposition was 220 ℃-350 ℃,with that of HPMC film being the highest. In the aspect of water resistance,hydrocolloid films displayed advantages obviously. The oil resistance of HPMC and SA films was better for there was almost no oil permeating during the test. And the SA film could prevent oil contacting with oxygen more effectively. By the comprehensive evaluation of mechanical properties and barrier properties,the result of SA film was the best followed by HPMC film. The experiment results provide scientific basis and theoretical guidance for improving the quality of fried food further.

关 键 词：可食膜 纤维素 食用胶 性能 油炸食品 

分 类 号：TS206.4[轻工技术与工程—食品科学]