摘要
研究蔬菜纸片的加工工艺及工艺参数,试验以胡萝卜为原料,主要从成型和风味调配2方面对蔬菜纸片的加工过程进行探讨研究。试验结果表明胡萝卜纸片最适宜配方为:胡萝卜100 g,羧甲基纤维素钠(CMC)0.4 g,海藻酸钠0.1 g,黄原胶0.1 g,甘油2 mL;食盐0.5 g、白砂糖0.5 g、味精0.03 g、五香粉0.04 g。该休闲食品结构致密,色泽均匀,接近原料菜色,口感清脆,具有原料蔬菜风味。
To study the process and the production parameters of vegetable paper,it taked the carrot as raw material,and it discussed the process of vegetable paper through shape forming and spicing.The results showed that the most suitable production formula was： carrot 100 g,CMC 0.3 g,sodium alginate 0.1 g,xanthan 0.1 g,glycerol 2 mL;table salt 0.5 g,custer sugar 0.5 g,monosodium glutamate 0.03 g,allspice 0.04 g.The snack food had compact structure,uniform color which was close to raw material,crisp tasted with flavor of the raw vegetable.
出处
《食品研究与开发》
CAS
北大核心
2012年第2期68-71,共4页
Food Research and Development
关键词
胡萝卜纸片
成型
风味
carrot paper
shape-forming
spicing
