芹菜蔬菜纸的加工工艺研究

Study on Processing Technique of Celery-based Vegetable Paper

该文以芹菜为原料生产蔬菜纸,并对加工工艺进行了研究。结果表明,加入0.5%(相对绝干浆用量)的海藻酸钠溶液作为助留剂,用纸页成形器抄造纸页,干燥温度为80℃,纸页定量为90～100 g/m^2,制得的芹菜蔬菜纸的抗张指数、耐折度和撕裂度等物理强度指标较好,可满足包装用纸的要求。

Vegetable paper is a new packaging material and instant food.This article analyzed the production and characteristics of vegetable paper,which made from celery.The results indicated that the celery paper with a basis weight of 90～100 g has good tensile index,folding endurance and tearing index,and could reach the standard of packaging paper when the paper was made on a hansheet maker using sodium alginate as retention aid and dried at 80℃.