潘旭琳,于璐,李建.绿豆芽可食性膜的制备及性能研究[J].包装工程,2013,34(13):5-9.
PAN Xu-lin,YU Lu,LI Jian.Preparation and Performance of Mung Bean Sprouts Edible Film[J].Packaging Engineering,2013,34(13):5-9. |
| 绿豆芽可食性膜的制备及性能研究 |
| Preparation and Performance of Mung Bean Sprouts Edible Film |
| 投稿时间：2013-05-11 修订日期：2013-07-10 |
| DOI： |
| 中文关键词: 绿豆芽 可食性膜 性能测定 |
| 英文关键词: mung bean sprouts edible film performance measurement |
| 基金项目:黑龙江省教育厅 2013 科学技术研究面上项目(12531464) |
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| 中文摘要: |
| 以绿豆芽为基材,羧甲基纤维素和海藻酸钠作为成膜剂,甘油为增塑剂,通过正交试验,优化可食性膜的配方,并进行了膜性能的测定。 结果表明,配方最优组合为绿豆芽浆料 20. 0 g、羧甲基纤维素 1. 5 g、海藻酸钠1. 8 g、甘油 1. 5 mL,经过测定,膜综合性能良好。 绿豆芽可食性膜食用方便,增加了营养,同时又保护了环境,具有广阔的发展前景。 |
| 英文摘要: |
| Mung bean sprouts were used as substrate, carboxymethyl cellulose and sodium alginate as film-former, glycerin as plasticizer. By orthogonal experiment, the film formula was optimized and membrane performance was determined. The result showed that when mung bean sprouts is 20. 0 g, carboxymethyl cellulose is 1. 5 g, sodium alginate is 1. 8 g, glycerin is 1. 5 mL, the formula is the best; the comprehensive performance of the edible film is very good. The mung bean sprouts edible film is convenient to eat and it increases nutrition. It has wide development prospect in environmental protection. |
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