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可食性油墨的研制
Development of edible ink
  
DOI：
中文关键词:  可食性油墨  绿色包装材料  焦糖色素  大豆油
英文关键词:edible ink  green packaging material  caramel pigment  soybean oil
基金项目:
Author NameAffiliation
QIU Baowei, ZOU Qian, WANG Shuyao，etc  
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中文摘要:
      采用可食用材料焦糖色素、大豆油、葡萄糖、黄原胶、大豆卵磷脂、柠檬酸等研制一种既可满足印刷适性要求又符合人们食用要求的新型可食性油墨。实验通过调节油墨体系黄原胶的用量以及蒸馏水与大豆油的比例配制可食性油墨，再分别对其黏度、密度、牢固度、光泽度、流动性能以及色度差进行测定，探究最佳油墨原料配比。结果表明：综合测试性能表现最佳的油墨配方为黄原胶用量0.35 g、水油质量比1∶?1。黄原胶用量和水油质量比共同影响油墨体系的稳定性，稳定的油墨体系其综合印刷适性更为优良。
英文摘要:
      The edible materials(caramel pigment, soybean oil, glucose, xanthan gum, soybean lecithin, citric acid, etc) were used to develop a new type of edible ink which met the requirements of both the printability and the people's consumption. By adjusting the dosage of the xanthan gum in the ink system and the ratio of distilled water to soybean oil, the viscosity, density, firmness, glossiness, fluidity and chroma difference of the ink were determined so as to explore the best raw material ratio of ink. The results showed that the optimal formula of the comprehensive test was obtained as follows: xanthan gum dosage 0.35 g and mass ratio of water to oil 1∶?1. The dosage of xanthan gum and the mass ratio of water to oil affected the stability of the ink system. The stable ink system had better comprehensive printability.
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