摘要
研究了以热风干燥(AD)甘蓝为原料的蔬菜纸加工工艺。实验发现复配后的粘结剂其效果优于单一粘结剂。AD甘蓝粉碎过筛后加入由质量分数4%羧甲基纤维素钠(CMC-Na)+质量分数2%海藻酸钠+2%琼脂组成的混合粘结剂,添加4%的面粉,可以获得最佳的纸型和风味。
In this manuscript, the processing technology of vegetable--paper with AD cabbage was studied. The results showed that the effect of mixed adhensives was better than that of single adhensive for shaping. Adding 4% CMC--Na, 2% sodium alginate, 2% agar and 8% flour into crushed AD cabbage could get the best shape and flavor.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2008年第2期30-34,共5页
Journal of Food Science and Biotechnology
基金
国家自然科学基金资助项目(20576049)
关键词
AD甘蓝
蔬菜纸
脱水
粘结剂
AD Brassica parachinensis
vegetable paper
drying
binder
