| 可食性木薯淀粉成膜特性的研究 |
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| 引用本文： | 周秋娟,张根义.可食性木薯淀粉成膜特性的研究[J].食品与发酵工业,2006,32(12):52-56. |
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| 作者姓名： | 周秋娟 张根义 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 以木薯淀粉为原料,研究了不同条件下成膜特性,并通过正交实验得到成膜最佳条件。溶解成膜后,在60℃烘干2h,可得到较为理想的产品。正交试验和分析表明,在上述条件下,当淀粉浓度为5%、甲基纤维素(MC)为0.3%、甘油含量以3%时,木薯淀粉膜的性能最好。
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| 关 键 词： | 可食性淀粉膜 甘油 甲基纤维素(MC) 木薯淀粉 |
| 收稿时间： | 09 21 2006 12:00AM |
| 修稿时间： | 10 26 2006 12:00AM |
Research on Edible Cassava Starch Film |
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| Zhou Qiujuan,Zhang Genyi.Research on Edible Cassava Starch Film[J].Food and Fermentation Industries,2006,32(12):52-56. |
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| Authors: | Zhou Qiujuan Zhang Genyi |
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| Affiliation: | Food School, Southern Yangtze University, Wuxi 214036,China |
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| Abstract: | The characteristic of edible cassava starch film was studied.The results showed that excellent cassava starch film was produced when it dried for 2 hours at 60℃.The test indicated that a high quality cassava starch film can be formed by using 5% starch,3% glycerin,and 15% MC. |
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| Keywords: | edible starch film glycerin MC cassava starch |
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