摘要
采用肉桂精油、木薯淀粉和壳聚糖为复合膜配方,以抗拉强度、断裂伸长率和水蒸气透过系数为指标,通过正交试验确定复合膜的最佳配方;其次进行肉桂精油最小抑菌浓度试验,最后对确定的配方复合膜进行表征测定,并以红提为原料,进行涂膜保鲜试验。结果表明:当木薯淀粉与壳聚糖的质量比为7︰5,甘油量为30%,热处理温度为50℃,苹果酸量为1.25%时,复合涂膜配方性能最好。肉桂精油最小抑菌浓度为0.68 mL/100 mL,将其添加入膜。感官评价结果表明复合膜对红提具有一定保水、抗菌作用。
Cinnamon essential oil,cassava starch and chitosan were used as the composite membrane formulation.The optimum formulation of the composite membrane was determined by orthogonal test with tensile strength,elongation at break and water vapor permeability coefficient as the indicators.The minimum inhibitory concentration of cinnamon essential oil was tested.The formulated composite membrane was characterized.The fresh-keeping experiment was carried out with red grapes as raw material.The results showed that the mass ratio of cassava starch to chitosan was 7︰5,the glycerol content was 30%,the heat treatment temperature was 50℃,and the malic acid content was 1.25%.The composite coating had the best performance.The minimum inhibitory concentration of cinnamon essential oil was determined to be 0.68 mL/100 mL and added into the membrane.The results of sensory evaluation and physicochemical indexes showed that the composite film had certain water-retaining and antimicrobial effects on red grapes.
作者
成淑君
李秋铮
曾瑶英
刘悦
余倩
CHENG Shujun;LI Qiuzheng;ZENG Yaoying;LIU Yue;YU Qian(Zhongkai College of Agricultural Engineering,Guangzhou 510000)
出处
《食品工业》
CAS
北大核心
2020年第6期19-23,共5页
The Food Industry
基金
农业院校理工科研究生教育评估指标体系改革研究(KA1548857)
高性能抗菌抗虫膜材料研制及设施果树农药减量化关键技术研究(201704020191)。
关键词
壳聚糖
木薯淀粉
肉桂精油
抗菌膜
红提
chitosan
cassava starch
cinnamon essential oil
antibacterial film
red grapes
