食用番茄纸的研制

RESEARCH ON EDIBLE TOMATO PAPER

研究了以番茄为原料,添加不同比例的海藻酸钠、明胶、玉米淀粉成型后,经恒温干燥而制成的食用番茄纸的工艺。通过响应面分析,研究了这些因素对番茄纸品质的影响,得到拟合模型回归方程,确定最佳工艺条件为:海藻酸钠添加量0.48%,明胶添加量0.256%,66.6℃烘烤4h,此时最大响应值为90.41分。

Edible tomato paper made from tomato, sodium alginate, gelatin and maize starch under certain baking temperature was described in this paper. By response on the quality of tomato paper were investigated, the simulated surface analysis, the effects of these factors regression equation was given, and the resuhs indicate that when the adding amount of sodium alginate and gelatin,the time are 0.48 %, 0.256 %, 66.6 ℃ and 4 h, respectively, the maximum responding baking value temperature and is 90.41.