| The thesis mainly studied the edible packaging material for flavoring and bean(milk) powder, which was parts of the project "The Foundation study of New TypeEdible Biopolymer" that subsidized by Innovation Fund of Jilin university and theproject of "Factional edible Films "that subsidized by Commissariat of PLA. With quick life rhythm of people, instant noodle has become therepresentation of fast food and has been accepted by more people. People's chooseto production was being mature gradually. Current the internal packaging of theseproducts, such as flavoring of instant noodle, bean power, coffee, is packed byplastic whose disadvantage is that it must be ripped open when it was eaten, and ishard to degrade its castoff result in insalubrious, hygiene and the pollution of theenvironment again. On the other hand, the internal packaging of military battle foods is plasticfilms whose disadvantage is can't eat and hard to degrade the castoff that exposeseasily to the probe of enemy at the wartime though it contains obviously goodproperties such as high barrier property, good mechanical strength, and so on.Therefore, how effectively and economically solve above problem is main studycontents in this text. The new edible films studied in the thesis were based on potato starch andmixed lipids that was acted as separator for wrapping flavoring and bean powder inorder to resolve current problems of edible films and satisfy the special request ofinternal packaging of the military and locality foods. The author studied theinfluence of the material category in lipids and the processing condition on thefilms characteristics and the best compound of edible films that have good barrierand mechanical properties by the optimized orthogonal experiments. Besides these,there had made research into studying and analyzing the microcosmic constructionof films and the storage experiment of packed substance. The main contents and conclusions are as follows: 1) Studying the mechanism of making edible films consisted of complex andfilms with lipids based on potato starch. And also give some important theengineering properties evaluation such as: barrier and mechanical propertieshygienic evaluation and the synthetic evaluation, and so on. 2) Studying the edible films based on potato starch with lipids. Choose the60A b s t r a c torganic glass plan as the medium of making edible films, Carboxymethylcelluloseas the gained thick dose, glycerin as the reinforced plastic dose. Sealing the meansseals aridly in the interest of doing worth while the binder to coordinatetemperature with potato starch membrane fluid. From the comparative experimentof non-containing lipids and films based on photo starch with lipids, the authorexplore that the lipids compound consisted of the stearin acid and palmitic acid (theratio 1:1). The optimized experiments chose dry temperature, paste temperature, lipidscompound concentration, glycerin concentration and as five factors, each of themadopting four levels. Bases on low ratio of seeping through and high tensilestrength, the text gets the best technical condition and best directions for producingchemicals or metallurgical products. The result is A4B4C2D4E4, dry temperature80℃, paste temperature 95℃, lipids compound 0.2%, glycerin concentration 2%,clycerin monostearate 0.4%. 3) Studying the microcosmic construction of the containing lipids edible film.From analyzing the surface fabric picture at different equal nature, at the samecondition, the speed faster, the more smoother of the velar surface and the film'smaterial more uniform,intimate and higher diaphaneity. At the same speed, thetime longer he more smoother of the velar surface the films material moreuniform,intimate and higher diaphaneity. So the equal nature condition influencesthe microcosmic structure's equality and dense degree of the containing ediblefilm. By means of analyzing the differen... |
