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作 者:张晓冉 许凯 ZHANG Xiaoran;XU Kai(Shanghai Institute of Quality Inspection and Technical Research,Shanghai 200000;China Triumph International Engineering Co.,Ltd.,Shanghai 200000)
机构地区:[1]上海市质量监督检验技术研究院,上海200000 [2]中国建材国际工程集团有限公司,上海200000
出 处:《食品工业》2022年第9期244-248,共5页The Food Industry
摘 要:可食性涂膜保鲜技术通常以多糖、蛋白质、脂质等天然可食成分为基材,添加或不添加功能性成分制备涂膜保鲜材料,在实现膜材料保鲜功能的同时,还可以作为人类及动物的食用原料,是一种来源广泛、安全可食、环保无毒的新型保鲜技术。单一或复合可食性涂膜保鲜材料具有隔绝保护、抑菌杀菌、调节果蔬呼吸、防水防潮及增加营养价值等优点,在果蔬、肉制品、蛋类等易腐食品保鲜领域获得研究者的广泛关注。目前对可食性涂膜保鲜材料的研究正逐步深入,不断有新型涂膜材料被开发,但可食性涂膜技术仍有未解决的弊端限制其实际应用。文章系统地综述了可食性涂膜保鲜技术的原理、制备工艺、组成分类,详细介绍了可食性涂膜保鲜技术在易腐食品保鲜方面的应用以及目前仍存在的问题,并提出了未来研究方向、发展建议,为可食性涂膜保鲜技术的研究提供了理论参考。Edible coating preservation technology is a new type of preservation technology with a wide range of sources,safe and edible, environmental protection and non-toxic. It makes polysaccharide, protein, lipid and other natural edible ingredients into coating preservation material. Membrane materials not only have preservation function, but also can be eaten by humans and animals. In recent years, it has been widely concerned in the field of perishable food preservation such as fruits and vegetables, meat products, and eggs, because edible coating preservation materials have the advantages of isolation and protection, antibacterial and sterilization, regulating the respiration of fruits and vegetables, waterproof and moistureproof, and increasing nutritional value. At present, with the gradual deepening of the research on edible coating preservation materials,new coating materials have been developed, but the disadvantages of edible coating technology limit its application in practical production. This paper reviews the principle, types, application and existing problems of edible coating preservation technology, and looks forward the development direction of the future research, which provides a theoretical reference for the research of edible coating preservation technology.
分 类 号:TS205[轻工技术与工程—食品科学]
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