摘要
可食性胶原蛋白膜以胶原蛋白为主要原料,辅以可食性添加剂而成的食用薄膜,可用于糖果、蜜饯、果脯、糕点等的内包装膜。实验采用L9(3)4正交试验设计,筛选出可食性胶原蛋白膜的最佳配方为:胶原蛋白溶液的浓度12%、甘油2%、氯化钙7%,其厚度、透明度与光泽、韧性等均为最佳。
The edible collagen protein film was made from collagen protein as main material and with eatable additives as auxiliary material. It was used as the inner packaging film for sweet, candy, preserved fruit, and cake etc. An experiment on screening out the formula of edible collagen protein film was made by means of using orthogonal experimental design of L9(3)4. The findings indicate that the best formula is 12% collagen protein, 2% glycerin and 7% calcium chloride. And the film possesses excellent thickness, diaphaneity, luster as well as flexibility.
出处
《贵州农业科学》
CAS
2003年第4期44-46,共3页
Guizhou Agricultural Sciences
基金
贵州大学校基金资助项目[2000-12-28]
