茶多酚马铃薯淀粉复合膜的制备及其性能测定

以食用级茶多酚和马铃薯淀粉为基本材料,羧甲基纤维素(CMC)为增稠剂,甘油为增塑剂,并添加木糖醇增加抑菌效果,制备茶多酚马铃薯淀粉复合膜,使其能够对食品进行有效的保藏保鲜,提高食品的贮藏期。将茶多酚马铃薯淀粉膜对于水果黄瓜的失重率作为评价指标,通过单因素试验和响应面试验确定茶多酚马铃薯淀粉复合膜制备的最优条件。数据和软件分析结果显示,当茶多酚质量分数为3%,马铃薯淀粉质量分数为5%,CMC质量分数为0.3%,甘油质量分数为1%,木糖醇质量分数为1.5%时试验样品水果黄瓜在30℃保存10 d之后失重率可达到最低,为8.28%;在此最优条件下进行验证试验,得出失重率为8.32%,与软件分析结果差别较小。将最佳工艺条件下得到的茶多酚马铃薯复合膜通过流延法恒温干燥制成膜,测定膜的厚度为93μm,拉伸强度为6.2 MPa和断裂伸长率为276%。

Preparation and Properties of Tea Polyphenol Potato Starch Composite Film

Taking edible tea polyphenols and potato starch as basic materials,carboxymethyl cellulose(CMC) as thickening agent,glycerol as plasticizer,and adding xylitol to increase antibacterial effect,tea polyphenols potato starch laminating film is prepared,it can effectively preserve and preserve food and improve the storage period of food. Take the weight loss rate of tea polyphenol potato starch film to fruit cucumber as the evaluation index,and determine the optimal preparation conditions of tea polyphenol potato starch laminating film through single factor experiment and response surface experiment. Data and software analysis results showed that when the tea polyphenol concentration was 3%,potato starch concentration was 5%,CMC concentration was 0.3%,glycerol concentration was 1%,when xylitol concentration was 1.5%,the weight loss rate of the fruit cucumber of the test sample can reach the lowest after 10 days of preservation at 30 ℃,which was 8.28%;Under this optimal condition, the weight loss rate was 8.32%, there was little difference with the results of software analysis. The tea polyphenol potato laminating film obtained under the best technological conditions was made into a film by constant temperature drying by the casting method. The thickness of the film was 93 μm,the tensile strength was 6.2 MPa and the elongation at break was 276%.