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投稿时间：2020-06-06
投稿时间：2020-06-06
中文摘要: 以黄瓜为原材料，以海藻酸钠、黄原胶和羧甲基纤维素钠为增稠剂，甘油为增塑剂，采用流延法制备可食性黄瓜膜。通过单因素和正交试验得出最佳配方为：黄原胶添加量0.40%、海藻酸钠添加量0.40%、甘油添加量0.30%。此时，膜的感官得分为89 分，断裂伸长率为21.72%。
Abstract:Edible cucumber films were prepared by the method of fluidization using cucumber as raw material，sodium alginate，xanthan gum and sodium carboxymethyl cellulose as thickener and glycerol as plasticizer. The optimal formula was obtained by single factor and orthogonal experiment：0.40% addition amount of xanthan gum，0.40% addition amount of sodium alginate，and 0.30% addition amount of glycerin. At this time，the sensory score of the membrane was 89 points，and the elongation at break was 21.72%.
文章编号：202107023 中图分类号： 文献标志码：
基金项目:荆楚理工学院2019 年高层次人才科研启动金项目（QDJ201902）；2020 年度荆门市一般科技计划项目（2020YFYB045）；荆楚理工学院科研团队（TD201905）
| Author Name | Affiliation |
| MIAO Yuan-xin，ZHU Yu-shu，YIN Xi，TAN Jing，LI Xi-yu，LIU Yu | School of Biological Engineering of Jingchu University of Technology，Jingmen 448000，Hubei，China |
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