摘要
介绍以上海青为原料生产风味蔬菜纸的加工工艺以及操作要点。实验结果表明,添加0.4%羧甲基纤维素钠、0.3%海藻酸钠、0.25%大豆分离蛋白、0.75%可溶性淀粉加工出的蔬菜纸易于成型,且清脆可口。并通过不同的调味,加工出新型的风味蔬菜纸产品。
To introduce the processing technology of and key points of vegetable paper which was processed from green vegetable. The results show that, when 0.4% sodium carboxymethylcellulose, 0.3% sodium alginate, 0.25% isolated soy protein, and 0.75% soluble starch are added, the vegetable paper can be easy to get better shape and crisp taste.
出处
《食品科技》
CAS
北大核心
2006年第5期36-37,共2页
Food Science and Technology
基金
广州市科技攻关重点项目(2005Z2-E0171)
关键词
风味蔬菜纸
成型
调味
distinctive flavour vegetable paper
shaping
flavouring
