摘要
以大豆分离蛋白为成膜主料,添加增塑剂甘油、还原剂Na2SO3制备大豆分离蛋白膜,研究了其实验室和工业化制膜工艺及其参数。结果表明,大豆分离蛋白膜的实验室制膜工艺参数为:大豆分离蛋白加水溶解,加热,同时采取桨式搅拌,搅拌速度为180r/min,加0.06%食用消泡剂对膜液进行消泡,在涂有0.05ml/100cm2吐温80的不锈钢板上刮板成膜,在60℃下热风干燥2.0h,均湿,揭膜,贮存。工业化制膜工艺参数为:大豆分离蛋白在夹层锅中加水溶解,加热,同时搅拌,搅拌速度为30r/min,在紫铜带上成膜,紫铜带转速为1.5r/min,烘缸中通入蒸汽加热,蒸汽压力为0.25MPa(表压),卷膜,包装,贮存。该工艺已中试成功,可扩大生产。
With the raw material for filming like soy protein isolated, added with plasticizer like glycerin and reducing agent like sodium sulfite, the soy protein isolated film was made. The technology and reference data of laboratory and industrialized manufacturer on soy protein isolated film were studied in this article. The results showed that the technology and reference data of laboratory manufacture on soy protein isolated film are： water dissolving of soy protein isolated, heating, meanwhile stirring in the oar way with the speed of 180 r/min, antifoaming the film liquid by adding 0.06 % edible antifoaming agent, spreading film on the staingless steel board coated with 0.05 ml/100 cm2 Tween 80, drying for 2 hours under the hot wind of 60 ~C, drenching with water evenly, taking off the film and keeping in reserve. The technology and reference data of industrialized manufacture on soy protein isolated film are： water dissolving soy protein isolated in double layer pot, heating it, meanwhile stirring with the speed of 30 r/min, filming on the red copper belt and its speed 1.5 r/min, then ventilating water vapor to heat up dryer, with vapor pressure 0.25 Mpa （surface pressure）, rolling up the film, packaging and storing. This technology has been tested successfully and can be applied in expanding production.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第5期153-158,共6页
Food Science
基金
国家高技术研究发展计划项目(2003AA32X210)
重庆市科委重点攻关项目(2002-7214)
关键词
可食性膜
大豆分离蛋白
制膜工艺
edible film
soy protein isolated
filming technology
