Abstract: This article Contrast by studying the various gellan gum forming a single condition (auxiliary selection, concentration, drying temperature and time) and their corresponding differences in physical properties, establish the conditions for its single corresponding relationship between the physical properties of edible films, Then according to the required physical properties, and gradually to determine the nature of the physical demands edible gellan gum under the optimum preparation conditions of films. The results show that: gellan gum 0.2g, sodium alginate 0.5g, water-soluble starch 1.5g, CMC 0.2g, glycerol 2g, under 10000r/min homogeneous 15min, Ultrasonic treatment (45 ℃) 30min, under 75 ℃ gelatinization 1.5h, 50 ℃ blast dryer for 3h, the film gain the best mechanical strength.
Keywords:Gellan Gum；edible film；physical appearance.
目 录
中文摘要 I
英文摘要 II
目录 III
1 绪论 1
1.1 可食膜 1
1.2 结冷胶 6
1.3 主要研究内容 8
2 实验部分 9
2.1 实验原料和设备 9
2.2 结冷胶可食膜制备的工艺流程 10
2.3 制备可食膜注意事项 10
2.4 结冷胶可食膜的防腐性能研究 11
2.5 物理性质研究 11
3 实验结果与讨论 13
3.1 添加聚赖氨酸对霉菌影响 13
3.2 干燥温度和干燥时间对可食膜性能的影响 14
3.3 膜的厚度与感官和可食膜强度之间的关系 15
3.4 封口温度对封膜性能的影响 16
3.5 添加色素后可食膜物理性质的变化 17
4 总结与展望 20
致 谢 22
参考文献 23
