可食性魔芋葡甘聚糖耐水耐高温复合膜的配方优化

为了获得综合性能较优的可食性膜,采用主成分几何平均分析法对魔芋葡甘聚糖耐水耐高温膜的试验数据进行多指标分析,获得了该膜综合性能优良的配方,魔芋胶8.00g/L,石蜡4.46g/L,硬脂酸2.60g/L,乳化剂2.41g/L,甘油6.49mL/L,PEG-400为1.49mL/L。结果表明,主成分分析法适合该膜配方优化,优化配方制备的膜具有较高的强度以及良好的阻湿、耐水、耐酸碱、耐高温性能

Formula Optimization of Edible Konjac Glucomannan Complex Film Resistant to Water and High Temperature

In order to obtain an optimized formula of the water-resistant and high temperature-resistant konjac glucomannan film, the principal component geometric mean analysis method was adopted to carry out multi-index analysis of the film according to the mono-experimental data. As a result, a formula to make good quality film was obtained. It included konjac gum 8.00 g/L, paraffin 4.46 g/L, stearic acid 2.60 g/L, emulsifier 2.41 g/L, glycerol 6.49 mL/L, PEG-400 1.49 mL/L. The results show that the principal component geometric mean analysis method was suitable for formula optimization of the film. The film made according to the optimized formula was of higher strength and better properties for resisting dampness, water, acid, alkali and high temperature.