可食性大豆分离蛋白膜的制膜工艺研究.pdf

※工艺技术 食品科学 2008, Vol. 29, No. 05 153 可食性大豆分离蛋白膜的制膜工艺研究 1 2, 1 汪学荣 ，阚建全 *，汪水平 (1.西南大学动物科学系，重庆 402460；2.西南大学食品科学学院，重庆 400716) 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 2 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/100cm 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。 关键词：可食性膜；大豆分离蛋白；制膜工艺 Study on Filming Technology for Edible Soy Protein Isolated Film 1 2, 1 WANG Xue-rong ，KAN Jian-quan *，WANG Shui-ping (1.Department of Animal Science Southwest Univensity, Chongqing 402460, China； 2.College of Food Science, Southwest Uniuersity, Chongqing 400716, China) Abstract ：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