摘要
以马铃薯淀粉为主要原料,通过制膜机制成了具有一定机械强度的可食性淀粉膜。为增加淀粉膜的机械性能,考察了变性淀粉等添加剂对淀粉膜性能的影响,试验发现添加马铃薯淀粉醋酸酯、海藻酸钠和卡拉胶等食品添加剂可以改进淀粉膜的强度。
The edible starch films with some intensity is made of potato starch by film machine. To increase the performance of starch films, the influence of the food additives, such as denatured starch, on the performance of starch films is investigated, the result shows that the intensity of starch films can improve by potato starch acetate, carrageenan, sodium alginate.
出处
《食品科技》
CAS
北大核心
2004年第1期53-56,共4页
Food Science and Technology
基金
陕西省教育厅科研项目。
关键词
变性淀粉
淀粉膜
强度
denatured starch
starch films
intensity
