可食性油墨的研制  

Development of edible ink

作　　者：邱宝伟 邹倩 王淑瑶 梁雪[1] 刘耀文[1] QIU Baowei;ZOU Qian;WANG Shuyao;LIANG Xue;LIU Yaowen(College of Food Science,Sichuan Agricultural University,Ya＇ an 625014,Sichuan,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《中国油脂》2018年第8期122-126,共5页China Oils and Fats

基　　金：四川省教育厅项目(16ZB0044);国家自然科学基金资助项目(51073130);四川农业大学"人才引进"科研经费(03120307);国家级大学生创新训练计划项目(201710626014);四川农业大学科研兴趣计划(2018398)

摘　　要：采用可食用材料焦糖色素、大豆油、葡萄糖、黄原胶、大豆卵磷脂、柠檬酸等研制一种既可满足印刷适性要求又符合人们食用要求的新型可食性油墨。实验通过调节油墨体系黄原胶的用量以及蒸馏水与大豆油的比例配制可食性油墨,再分别对其黏度、密度、牢固度、光泽度、流动性能以及色度差进行测定,探究最佳油墨原料配比。结果表明:综合测试性能表现最佳的油墨配方为黄原胶用量0.35 g、水油质量比1∶1。黄原胶用量和水油质量比共同影响油墨体系的稳定性,稳定的油墨体系其综合印刷适性更为优良。The edible materials（caramel pigment, soybean oil, glucose, xanthan gum, soybean lecithin, citric acid, etc） were used to develop a new type of edible ink which met the requirements of both the printability and the people~ consumption. By adjusting the dosage of the xanthan gum in the ink system and the ratio of distilled water to soybean oil, the viscosity, density, firmness, glossiness, fluidity and chroma difference of the ink were determined so as to explore the best raw material ratio of ink. The re- suits showed that the optimal formula of the comprehensive test was obtained as follows： xanthan gum dos- age 0.35 g and mass ratio of water to oil 1 ： 1. The dosage of xanthan gum and the mass ratio of water to oil affected the stabilitv of the ink system. The stable ink system had better comprehensive printability.

关 键 词：可食性油墨 绿色包装材料 焦糖色素 大豆油 

分 类 号：TS802.3[轻工技术与工程] O657.6[理学—分析化学]