| 可食性黄瓜膜的研制及性能分析 |
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| 引用本文： | 缪园欣,朱雨树,尹茜,谭静,李西玉,刘雨.可食性黄瓜膜的研制及性能分析[J].食品研究与开发,2021,42(7):147-151. |
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| 作者姓名： | 缪园欣 朱雨树 尹茜 谭静 李西玉 刘雨 |
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| 作者单位： | 荆楚理工学院生物工程学院，湖北荆门448000 |
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| 基金项目： | 荆楚理工学院2019 年高层次人才科研启动金项目（QDJ201902）；2020 年度荆门市一般科技计划项目（2020YFYB045）；荆楚理工学院科研团队（TD201905） |
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| 摘 要： | 以黄瓜为原材料,以海藻酸钠、黄原胶和羧甲基纤维素钠为增稠剂,甘油为增塑剂,采用流延法制备可食性黄瓜膜。通过单因素和正交试验得出最佳配方为:黄原胶添加量0.40%、海藻酸钠添加量0.40%、甘油添加量0.30%。此时,膜的感官得分为89分,断裂伸长率为21.72%。
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| 关 键 词： | 黄瓜 感官品质 断裂伸长率 可食性膜 鼓风干燥 |
| 收稿时间： | 2020/6/6 0:00:00 |
Study on the Preparation and Properties of Edible Cucumber Film |
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| MIAO Yuan-xin,ZHU Yu-shu,YIN Xi,TAN Jing,LI Xi-yu,LIU Yu.Study on the Preparation and Properties of Edible Cucumber Film[J].Food Research and Developent,2021,42(7):147-151. |
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| Authors: | MIAO Yuan-xin ZHU Yu-shu YIN Xi TAN Jing LI Xi-yu LIU Yu |
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| Affiliation: | (School of Biological Engineering of Jingchu University of Technology,Jingmen 448000,Hubei,China) |
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| Abstract: | Edible cucumber films were prepared by the method of fluidization using cucumber as raw material,sodium alginate,xanthan gum and sodium carboxymethyl cellulose as thickener and glycerol as plasticizer.The optimal formula was obtained by single factor and orthogonal experiment:0.40%addition amount of xanthan gum,0.40%addition amount of sodium alginate,and 0.30%addition amount of glycerin.At this time,the sensory score of the membrane was 89 points,and the elongation at break was 21.72%. |
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| Keywords: | cucumber sensory quality elongation at break edible membrane blast drying |
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