食品科学 ›› 2009, Vol. 30 ›› Issue (8 ): 303-306.doi: 10.7506/spkx1002-6630-200908069

• 技术应用 • 上一篇    下一篇

大豆膳食纤维可食用膜的研制

谭惠子1,刘成梅1,2,*,吴 伟1,2,万 婕1,2,刘 伟1,2,王敏君1   

  1. 1.南昌大学 食品科学与技术国家重点实验室 2.南昌大学中德食品工程中心
  • 收稿日期:2008-02-24 出版日期:2009-04-15 发布日期:2010-12-29
  • 通讯作者: 刘成梅1,2,*, E-mail:chengmeiliu@yahoo.com.cn
  • 基金资助:

    国家自然科学基金项目(20766004);国家大学生创新性实验计划项目(07-13)

Development of Edible Soybean Dietary Fiber Films

TAN Hui-zi1 LIU Cheng-mei1,2,* WU Wei1,2 WAN Jie1,2 LIU Wei1,2 WANG Min-jun1   

  1. (1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
    2. Sino-German Food Engineering Center, Nanchang University, Nanchang 330047, China)
  • Received:2008-02-24 Online:2009-04-15 Published:2010-12-29
  • Contact: LIU Cheng-mei1,2,* E-mail:chengmeiliu@yahoo.com.cn

摘要:

本实验以透明度、溶解速度、水蒸气透过系数及透油系数为指标,研究料液比、增稠剂(CMC、海藻酸钠)、甘油、蜂蜡对膜性能的影响,制备一种成本低、性能好的大豆膳食纤维可食用膜。通过单因素及正交试验,确定可食用膜制备的最佳配方为料液比1:35(W/W)、增稠剂1%(CMC:海藻酸钠=3:1)、甘油1.5%、蜂蜡0.5%。用此配方制备的可食用膜的透明度为13.872%,溶解速度小于30s/g,水蒸汽透过系数为0.621g·mm/m2·d·kPa,透油系数为4.016g·mm/m2·d。

关键词: 可食用膜, 豆渣, 大豆膳食纤维

Abstract:

Taking transparency, dissolving speed, water vapor permeability (WVP) and oil permeation coefficient as the indexes, the effects of solid-liquid tatio, thickener (CMC and sodium alginate), glycerol and besswax on the prformance of films were discussed, and a kind of edible films made from dietary fiber with low cost and good performance was developed. Through single-factor and orthogonal tests, the best ingredient compositions are confirmed as followes: solid-liquid ratio 1:35, thickener 1% (the raito of CMC to sodium alginate is 3:1), glycerol 1.5%, and beeswsx 0.5%. The transparency, dissolving speed, water varpor permenability and oil permeation coefficient of films processed under the above formula are 13.872%, less than 30 s/g, 0.612 g·mm/m2·d·kPa and 4.016 g·mm2·d, respectively.

Key words: edible films, bean dregs, soybean dietary fiber

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