CN110250239A - 一种基于改性淀粉的食品包膜剂及其制备方法 - Google Patents
一种基于改性淀粉的食品包膜剂及其制备方法 Download PDFInfo
- Publication number
- CN110250239A CN110250239A CN201910533204.4A CN201910533204A CN110250239A CN 110250239 A CN110250239 A CN 110250239A CN 201910533204 A CN201910533204 A CN 201910533204A CN 110250239 A CN110250239 A CN 110250239A
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- Prior art keywords
- modified starch
- parts
- food
- ethyl acetate
- scape
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Links
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Classifications
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种基于改性淀粉的食品包膜剂,其特征在于,由以下重量份的原材料组成:脱脂椰子种皮多肽1~20份、茉莉花茎乙酸乙酯提取液1~15份、魔芋胶1~20份、改性淀粉20~80份、抗氧化剂1~5份、成膜助剂1~8份。本发明的食品包膜剂以改性淀粉,脱脂椰子种皮多肽,茉莉花茎乙酸乙酯提取液,魔芋胶,抗氧化剂和成膜助剂复配,制备粘度为约100mPa.s至约5000mPa.s,容易均匀涂覆在食品表面形成更加致密的保护膜层,且不影响食品的口感,进而保证和提高了食品的保质期;且本发明的食品包膜剂安全、健康、稳定性高,还能与食品形成一体作为营养成分被人体摄入;另外,本发明的食品包膜剂成分简单,容易制备。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种基于改性淀粉的食品包膜剂及其制备方法。
背景技术
食品保质是食品加工领域的一大难题,食品加工后由于受环境的影响而损害其品质。现有技术中往往在食品加工制备的过程中添加一些抗氧化剂、功能性助剂,将抗氧化和功能性助剂混合在食品中防止食品在储存、流通过程中,由于微生物繁殖引起的变质,或由于储存销售条件不善,食品内在品质发生劣变、色泽下降,为提高保存期,延长食用价值。但为了达到抗氧化的目的,食品中加入的添加剂的量较大,长期以来,会影响人们的健康。另一方面,添加剂与食品混合制备,存在较多潜在的问题,如:1)食品表面容易氧化变质;2)需要考虑助剂与食品成分之间的融合性和口感等,使得食品的制备工艺加难,更加复杂;3)食品的防变质效果不理想等。目前,在食品领域中,果蔬保鲜中常用的化学保鲜剂来延长水果的保质期,如申请号为CN98111526.8的发明专利申请文件,公开了一种水产品保鲜剂,包括下列重量组份:六偏磷酸钠50~70%、三聚磷酸钠10~20%、焦磷酸钠5~10%、甘氨酸2~15%,磷酸三钠0~15%重量份;又如申请号为CN200710072464.3的发明专利申请文件,公开了一种羊肉嫩化剂。它包括重量组成为1-1.5份的焦磷酸钠,2.5-3.0份的三聚磷酸钠,1-1.5份的六偏磷酸钠和1.5-2.0份的氯化钙。可见,食品防腐剂、品质稳定剂,抗氧化剂等大都作为添加剂在食品加工过程中投入原料中使用,且投入的量较大。但在糕点烘焙领域,仍然需要一款安全有效的产品或方法来增加其保质时间。
发明内容
本发明要解决的技术问题是提供一种基于改性淀粉的食品包膜剂及其制备方法。
为了解决上述技术问题,本发明的技术方案为:
一种基于改性淀粉的食品包膜剂,由以下重量份的原材料组成:脱脂椰子种皮多肽1~20份、茉莉花茎乙酸乙酯提取液1~15份、魔芋胶1~20份、改性淀粉20~80份、抗氧化剂1~5份、成膜助剂1~8份。
优选地,所述基于改性淀粉的食品包膜剂由以下重量份的原材料组成:脱脂椰子种皮多肽5~15份、茉莉花茎乙酸乙酯提取液4~12份、魔芋胶4~15份、改性淀粉40~60份、抗氧化剂2~4份、成膜助2~6份。
优选地,所述基于改性淀粉的食品包膜剂由以下重量份的原材料组成:脱脂椰子种皮多肽10份、茉莉花茎乙酸乙酯提取液8.5份、魔芋胶10份、改性淀粉50、抗氧化剂3份、成膜助剂4份。
优选地,所述的魔芋胶的制备如下:取新鲜魔芋,清洗后进行粉碎打浆后进行脱水,收集魔芋液,按料液为1:1~5加入质量分数为85%乙醇溶液混合,静置1~5h,离心取沉淀,在搅拌的条件下,将沉淀至于85~100℃的水浴加热1~3h后得魔芋胶。
优选地,所述脱脂椰子种皮多肽的制备方法:
a.取脱脂椰子种皮,经40℃干燥4~6h,按料液比为1:20加入pH为8.0的磷酸盐缓冲液,震荡提取2h,得提取液;
b.取提取液于4℃,6000r/min离心15min,取上清液,用6mol/LHCl调pH值至3.5~4.5,收集沉淀,冷冻干燥,得脱脂椰子种皮蛋白;
c.按酶用量为0.2%加入酸性蛋白酶,于45℃、pH为2.0的条件下静置6h,再提高温度至95℃,静置10min,经10000r/min离心15min,真空浓缩至原体积的1/2,真空干燥,得脱脂椰子种皮多肽。
优选地,所述茉莉花茎乙酸乙酯提取液的制备方法为:取茉莉花茎烘干粉碎,过50目筛,按料液比为1:16加入乙酸乙酯,在75℃下水浴超声辅助提取30min,抽滤,取滤渣重复提取1~2次,合并滤液,旋转蒸发除去乙酸乙酯,浓缩至原体积的1/2,得茉莉花茎乙酸乙酯提取液。
优选地,所述改性淀粉为玉米淀粉经过物理或化学变性处理得到。
优选地,所述的抗氧化剂为茶叶提取物、丁基羟基茴香醚、生育酚、特丁基对苯二酚、、葡萄籽提取物、甘草提取物中的一种或几种。
优选地,所述的成膜助剂为阿拉伯胶、黄原胶、果胶、甲基纤维素中的一种或多种。
一种基于改性淀粉的食品包膜剂的制备方法,包括以下步骤:
1)将魔芋胶与改性淀粉混合均匀,加入溶解到乙醇中;
2)将脱脂椰子种屁多肽、茉莉花茎乙酸乙酯提取液、抗氧化剂和成膜助剂混合,搅拌的条件下加热溶解;
3)将步骤1)和步骤2)的物质混合,搅拌均匀,制备得到包膜剂。
与现有技术相比,本发明具有的有益效果为:本发明的食品包膜剂以改性淀粉,脱脂椰子种皮多肽,茉莉花茎乙酸乙酯提取液,魔芋胶,抗氧化剂和成膜助剂复配,制备粘度为约100mPa.s至约5000mPa.s,容易均匀涂覆在食品表面形成更加致密的保护膜层,且不影响食品的口感,进而保证和提高了食品的保质期;且本发明的食品包膜剂安全、健康、稳定性高,还能与食品形成一体作为营养成分被人体摄入;另外,本发明的食品包膜剂成分简单,容易制备。
具体实施方式
下面结合具体实施方式对本发明作进一步说明。在此需要说明的是,对于这些实施方式的说明用于帮助理解本发明,但并不构成对本发明的限定。此外,下面所描述的本发明各个实施方式中所涉及的技术特征只要彼此之间未构成冲突就可以相互组合。
实施例1
一种基于改性淀粉的食品包膜剂,由以下重量份的原材料组成:脱脂椰子种皮多肽1份、茉莉花茎乙酸乙酯提取液15份、魔芋胶20份、改性淀粉20份、抗氧化剂1份、成膜助剂8份。
其中,所述的魔芋胶的制备如下:取新鲜魔芋,清洗后进行粉碎打浆后进行脱水,收集魔芋液,按料液为1:1加入质量分数为85%乙醇溶液混合,静置1h,离心取沉淀,在搅拌的条件下,将沉淀至于85℃的水浴加热1h后得魔芋胶。
所述脱脂椰子种皮多肽的制备方法:
a.取脱脂椰子种皮,经40℃干燥4h,按料液比为1:20加入pH为8.0的磷酸盐缓冲液,震荡提取2h,得提取液;
b.取提取液于4℃,6000r/min离心15min,取上清液,用6mol/LHCl调pH值至3.5,收集沉淀,冷冻干燥,得脱脂椰子种皮蛋白;
c.按酶用量为0.2%加入酸性蛋白酶,于45℃、pH为2.0的条件下静置6h,再提高温度至95℃,静置10min,经10000r/min离心15min,真空浓缩至原体积的1/2,真空干燥,得脱脂椰子种皮多肽。
所述茉莉花茎乙酸乙酯提取液的制备方法为:取茉莉花茎烘干粉碎,过50目筛,按料液比为1:16加入乙酸乙酯,在75℃下水浴超声辅助提取30min,抽滤,取滤渣重复提取1~2次,合并滤液,旋转蒸发除去乙酸乙酯,浓缩至原体积的1/2,得茉莉花茎乙酸乙酯提取液。
所述改性淀粉为玉米淀粉经过物理或化学变性处理得到。
所述的抗氧化剂为葡萄籽提取物。
所述的成膜助剂为阿拉伯胶。
一种基于改性淀粉的食品包膜剂的制备方法,包括以下步骤:
1)将魔芋胶与改性淀粉混合均匀,加入溶解到乙醇中;
2)将脱脂椰子种屁多肽、茉莉花茎乙酸乙酯提取液、抗氧化剂和成膜助剂混合,搅拌的条件下加热溶解;
3)将步骤1)和步骤2)的物质混合,搅拌均匀,制备得到包膜剂。
实施例2
一种基于改性淀粉的食品包膜剂,由以下重量份的原材料组成:脱脂椰子种皮多肽20份、茉莉花茎乙酸乙酯提取液1份、魔芋胶20份、改性淀粉80份、抗氧化剂5份、成膜助剂1份。
其中,所述的魔芋胶的制备如下:取新鲜魔芋,清洗后进行粉碎打浆后进行脱水,收集魔芋液,按料液为1:5加入质量分数为85%乙醇溶液混合,静置5h,离心取沉淀,在搅拌的条件下,将沉淀至于100℃的水浴加热3h后得魔芋胶。
所述脱脂椰子种皮多肽的制备方法:
a.取脱脂椰子种皮,经40℃干燥6h,按料液比为1:20加入pH为8.0的磷酸盐缓冲液,震荡提取2h,得提取液;
b.取提取液于4℃,6000r/min离心15min,取上清液,用6mol/LHCl调pH值至4.5,收集沉淀,冷冻干燥,得脱脂椰子种皮蛋白;
c.按酶用量为0.2%加入酸性蛋白酶,于45℃、pH为2.0的条件下静置6h,
再提高温度至95℃,静置10min,经10000r/min离心15min,真空浓缩至原体积的1/2,真空干燥,得脱脂椰子种皮多肽。
所述茉莉花茎乙酸乙酯提取液的制备方法为:取茉莉花茎烘干粉碎,过50目筛,按料液比为1:16加入乙酸乙酯,在75℃下水浴超声辅助提取30min,抽滤,取滤渣重复提取2次,合并滤液,旋转蒸发除去乙酸乙酯,浓缩至原体积的1/2,得茉莉花茎乙酸乙酯提取液。
所述改性淀粉为玉米淀粉经过物理或化学变性处理得到。
所述的抗氧化剂为茶叶提取物。
所述的成膜助剂为阿拉伯胶、黄原胶、果胶按照1:1:1的比例混合。
一种基于改性淀粉的食品包膜剂的制备方法,包括以下步骤:
1)将魔芋胶与改性淀粉混合均匀,加入溶解到乙醇中;
2)将脱脂椰子种屁多肽、茉莉花茎乙酸乙酯提取液、抗氧化剂和成膜助剂混合,搅拌的条件下加热溶解;
3)将步骤1)和步骤2)的物质混合,搅拌均匀,制备得到包膜剂。
实施例3
一种基于改性淀粉的食品包膜剂,由以下重量份的原材料组成:脱脂椰子种皮多肽10份、茉莉花茎乙酸乙酯提取液8.5份、魔芋胶10份、改性淀粉50、抗氧化剂3份、成膜助剂4份。
其中,所述的魔芋胶的制备如下:取新鲜魔芋,清洗后进行粉碎打浆后进行脱水,收集魔芋液,按料液为1:3加入质量分数为85%乙醇溶液混合,静置1~5h,离心取沉淀,在搅拌的条件下,将沉淀至于90℃的水浴加热2h后得魔芋胶。
所述脱脂椰子种皮多肽的制备方法:
a.取脱脂椰子种皮,经40℃干燥5h,按料液比为1:20加入pH为8.0的磷酸盐缓冲液,震荡提取2h,得提取液;
b.取提取液于4℃,6000r/min离心15min,取上清液,用6mol/LHCl调pH值至4.0,收集沉淀,冷冻干燥,得脱脂椰子种皮蛋白;
c.按酶用量为0.2%加入酸性蛋白酶,于45℃、pH为2.0的条件下静置6h,再提高温度至95℃,静置10min,经10000r/min离心15min,真空浓缩至原体积的1/2,真空干燥,得脱脂椰子种皮多肽。
所述茉莉花茎乙酸乙酯提取液的制备方法为:取茉莉花茎烘干粉碎,过50目筛,按料液比为1:16加入乙酸乙酯,在75℃下水浴超声辅助提取30min,抽滤,取滤渣重复提取1~2次,合并滤液,旋转蒸发除去乙酸乙酯,浓缩至原体积的1/2,得茉莉花茎乙酸乙酯提取液。
所述改性淀粉为玉米淀粉经过物理或化学变性处理得到。
所述的抗氧化剂为茶叶提取物、丁基羟基茴香醚、生育酚、特丁基对苯二酚、葡萄籽提取物、甘草提取物的任何比例的混合。
所述的成膜助剂为阿拉伯胶、黄原胶、果胶的任何比例的混合。
一种基于改性淀粉的食品包膜剂的制备方法,包括以下步骤:
1)将魔芋胶与改性淀粉混合均匀,加入溶解到乙醇中;
2)将脱脂椰子种屁多肽、茉莉花茎乙酸乙酯提取液、抗氧化剂和成膜助剂混合,搅拌的条件下加热溶解;
3)将步骤1)和步骤2)的物质混合,搅拌均匀,制备得到包膜剂。
对比例1
一种基于改性淀粉的食品包膜剂,由以下重量份的原材料组成:脱脂椰子种皮多肽10份、茉莉花茎乙酸乙酯提取液8.5份、魔芋胶10份、抗氧化剂3份、成膜助剂4份。
其中,所述的魔芋胶的制备如下:取新鲜魔芋,清洗后进行粉碎打浆后进行脱水,收集魔芋液,按料液为1:3加入质量分数为85%乙醇溶液混合,静置1~5h,离心取沉淀,在搅拌的条件下,将沉淀至于90℃的水浴加热2h后得魔芋胶。
所述脱脂椰子种皮多肽的制备方法:
a.取脱脂椰子种皮,经40℃干燥5h,按料液比为1:20加入pH为8.0的磷酸盐缓冲液,震荡提取2h,得提取液;
b.取提取液于4℃,6000r/min离心15min,取上清液,用6mol/LHCl调pH值至4.0,收集沉淀,冷冻干燥,得脱脂椰子种皮蛋白;
c.按酶用量为0.2%加入酸性蛋白酶,于45℃、pH为2.0的条件下静置6h,再提高温度至95℃,静置10min,经10000r/min离心15min,真空浓缩至原体积的1/2,真空干燥,得脱脂椰子种皮多肽。
所述茉莉花茎乙酸乙酯提取液的制备方法为:取茉莉花茎烘干粉碎,过50目筛,按料液比为1:16加入乙酸乙酯,在75℃下水浴超声辅助提取30min,抽滤,取滤渣重复提取1~2次,合并滤液,旋转蒸发除去乙酸乙酯,浓缩至原体积的1/2,得茉莉花茎乙酸乙酯提取液。
所述的抗氧化剂为茶叶提取物、丁基羟基茴香醚、生育酚、特丁基对苯二酚、葡萄籽提取物、甘草提取物的任何比例的混合。
所述的成膜助剂为阿拉伯胶、黄原胶、果胶的任何比例的混合。
一种基于改性淀粉的食品包膜剂的制备方法,包括以下步骤:
1)将魔芋胶溶解到乙醇中;
2)将脱脂椰子种屁多肽、茉莉花茎乙酸乙酯提取液、抗氧化剂和成膜助剂混合,搅拌的条件下加热溶解;
3)将步骤1)和步骤2)的物质混合,搅拌均匀,制备得到包膜剂。
对比例2
一种基于改性淀粉的食品包膜剂,由以下重量份的原材料组成:脱脂椰子种皮多肽10份、茉莉花茎乙酸乙酯提取液8.5份、魔芋胶10份、改性淀粉50、抗氧化剂3份。
其中,所述的魔芋胶的制备如下:取新鲜魔芋,清洗后进行粉碎打浆后进行脱水,收集魔芋液,按料液为1:3加入质量分数为85%乙醇溶液混合,静置1~5h,离心取沉淀,在搅拌的条件下,将沉淀至于90℃的水浴加热2h后得魔芋胶。
所述脱脂椰子种皮多肽的制备方法:
a.取脱脂椰子种皮,经40℃干燥5h,按料液比为1:20加入pH为8.0的磷酸盐缓冲液,震荡提取2h,得提取液;
b.取提取液于4℃,6000r/min离心15min,取上清液,用6mol/LHCl调pH值至4.0,收集沉淀,冷冻干燥,得脱脂椰子种皮蛋白;
c.按酶用量为0.2%加入酸性蛋白酶,于45℃、pH为2.0的条件下静置6h,再提高温度至95℃,静置10min,经10000r/min离心15min,真空浓缩至原体积的1/2,真空干燥,得脱脂椰子种皮多肽。
所述茉莉花茎乙酸乙酯提取液的制备方法为:取茉莉花茎烘干粉碎,过50目筛,按料液比为1:16加入乙酸乙酯,在75℃下水浴超声辅助提取30min,抽滤,取滤渣重复提取1~2次,合并滤液,旋转蒸发除去乙酸乙酯,浓缩至原体积的1/2,得茉莉花茎乙酸乙酯提取液。
所述改性淀粉为玉米淀粉经过物理或化学变性处理得到。
所述的抗氧化剂为茶叶提取物、丁基羟基茴香醚、生育酚、特丁基对苯二酚、葡萄籽提取物、甘草提取物的任何比例的混合。
一种基于改性淀粉的食品包膜剂的制备方法,包括以下步骤:
1)将魔芋胶与改性淀粉混合均匀,加入溶解到乙醇中;
2)将脱脂椰子种屁多肽、茉莉花茎乙酸乙酯提取液、抗氧化剂混合,搅拌的条件下加热溶解;
3)将步骤1)和步骤2)的物质混合,搅拌均匀,制备得到包膜剂。
对本发明的包膜剂做如下性能检测,具体的结果记录入下表1。
表1
组别/项目 | 粘度/Pa.s | 均匀性 | 成膜性 | 稳定性 | 抗氧化性 |
实施例1 | 3560 | 良好 | 良好 | 良好 | 良好 |
实施例2 | 3500 | 良好 | 良好 | 良好 | 良好 |
实施例3 | 3520 | 良好 | 良好 | 良好 | 良好 |
对比例1 | 670 | 一般 | 良好 | 良好 | 差 |
对比例2 | 3200 | 一般 | 一般 | 差 | 差 |
由表1的数据分析可知,本发明的包膜剂在特定的成分配比中能具有良好均匀性、成膜性、稳定性与抗氧化性,而对比例1中无添加改性淀粉,其均匀性一般,且抗氧化性较差,对比例2中无添加成膜助剂,其均匀性与成膜性一般,且表现出较差的稳定性与抗氧化性,说明了本发明的食品包膜剂在特定的组分配合之间,有协同作用。
在另外的实施例中,将上述实施例3制备得到的包膜剂与对比例1、对比例2制备得到的包膜剂分别涂覆在成分由以下重量份数的原料组成的饼干表面:全麦面粉1200克、玉米淀粉400克、鸡蛋10个、黄油700克、白砂糖500克、盐10克、花生粉500克、水适量。并以不涂覆任何成分的饼干作为一组对照组,即本试验共设置4组试验组,结果记录入下表2。
表2
组别/项目 | 均匀性 | 口感 | 2d | 5d | 8d | 12d |
实施例3 | 良好 | 佳 | 良好 | 良好 | 良好 | 良好 |
对比例1 | 一般 | 一般 | 良好 | 良好 | 一般 | 变质 |
对比例2 | 一般 | 一般 | 良好 | 一般 | 良好 | 变质 |
对照组 | - | 一般 | 良好 | 一般 | 差 | 变质 |
由表2分析可知,本发明的食品包膜剂不仅能在食品表面形成均匀性良好的保护膜层,还具有增加食品口感的作用,其保证和提高了食品的保证期,而对比例1中的包膜剂无添加改性淀粉,其均匀性一般,对产品的保质也比实施例3中的差,说明改性淀粉在包膜剂中不仅有增加口感的作用,对食品的保质也产生了积极的作用,综合上,本发明的包膜剂是基于改性淀粉,复配其它成分协同产生了更加显著的有益效果。
以上具体的实施方式对本发明作了详细说明,但本发明不限于所描述的实施方式。对于本领域的技术人员而言,在不脱离本发明原理和精神的情况下,对这些实施方式进行多种变化、修改、替换和变型,仍落入本发明的保护范围内。
Claims (10)
1.一种基于改性淀粉的食品包膜剂,其特征在于,由以下重量份的原材料组成:脱脂椰子种皮多肽1~20份、茉莉花茎乙酸乙酯提取液1~15份、魔芋胶1~20份、改性淀粉20~80份、抗氧化剂1~5份、成膜助剂1~8份。
2.根据权利要求1所述的一种基于改性淀粉的食品包膜剂,其特征在于,由以下重量份的原材料组成:脱脂椰子种皮多肽5~15份、茉莉花茎乙酸乙酯提取液4~12份、魔芋胶4~15份、改性淀粉40~60份、抗氧化剂2~4份、成膜助2~6份。
3.根据权利要求2所述的一种基于改性淀粉的食品包膜剂,其特征在于,由以下重量份的原材料组成:脱脂椰子种皮多肽10份、茉莉花茎乙酸乙酯提取液8.5份、魔芋胶10份、改性淀粉50、抗氧化剂3份、成膜助剂4份。
4.根据权利要求1~3任一项所述的基于改性淀粉的食品包膜剂,其特征在于,所述的魔芋胶的制备如下:取新鲜魔芋,清洗后进行粉碎打浆后进行脱水,收集魔芋液,按料液为1:1~5加入质量分数为85%乙醇溶液混合,静置1~5h,离心取沉淀,在搅拌的条件下,将沉淀至于85~100℃的水浴加热1~3h后得魔芋胶。
5.根据权利要求1~3任一项所述的一种基于改性淀粉的食品包膜剂,其特征在于,所述脱脂椰子种皮多肽的制备方法:
a.取脱脂椰子种皮,经40℃干燥4~6h,按料液比为1:20加入pH为8.0的磷酸盐缓冲液,震荡提取2h,得提取液;
b.取提取液于4℃,6000r/min离心15min,取上清液,用6mol/LHCl调pH值至3.5~4.5,收集沉淀,冷冻干燥,得脱脂椰子种皮蛋白;
c.按酶用量为0.2%加入酸性蛋白酶,于45℃、pH为2.0的条件下静置6h,再提高温度至95℃,静置10min,经10000r/min离心15min,真空浓缩至原体积的1/2,真空干燥,得脱脂椰子种皮多肽。
6.根据权利要求1~3任一项所述的一种基于改性淀粉的食品包膜剂,其特征在于,所述茉莉花茎乙酸乙酯提取液的制备方法为:取茉莉花茎烘干粉碎,过50目筛,按料液比为1:16加入乙酸乙酯,在75℃下水浴超声辅助提取30min,抽滤,取滤渣重复提取1~2次,合并滤液,旋转蒸发除去乙酸乙酯,浓缩至原体积的1/2,得茉莉花茎乙酸乙酯提取液。
7.根据权利要求1~3任一项所述的一种基于改性淀粉的食品包膜剂,其特征在于,所述改性淀粉为玉米淀粉经过物理或化学变性处理得到。
8.根据权利要求1~3任一项所述的一种基于改性淀粉的食品包膜剂,其特征在于,所述的抗氧化剂为茶叶提取物、丁基羟基茴香醚、生育酚、特丁基对苯二酚、葡萄籽提取物、甘草提取物中的一种或几种。
9.根据权利要求1~3任一项所述的一种基于改性淀粉的食品包膜剂,其特征在于,所述的成膜助剂为阿拉伯胶、黄原胶、果胶、甲基纤维素中的一种或多种。
10.一种制备如权利要求1~9任一项所述基于改性淀粉的食品包膜剂的方法,其特征在于,包括以下步骤:
1)将魔芋胶与改性淀粉混合均匀,加入溶解到乙醇中;
2)将脱脂椰子种屁多肽、茉莉花茎乙酸乙酯提取液、抗氧化剂和成膜助剂混合,搅拌的条件下加热溶解;
3)将步骤1)和步骤2)的物质混合,搅拌均匀,制备得到包膜剂。
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