即食型香菇蔬菜纸加工工艺研究

Study on Processing Technology of Edible Mushroom Paper with Water-insoluble Residue of Mushroom

试验以香菇水提残渣为原料,针对即食型香菇蔬菜纸加工过程中的原辅料用量及配比、涂膜厚度、烘干温度等因素对加工过程中的成膜性、揭离性及最终产品风味的影响,确定了配料及调味品用量占浆液百分比为:食盐1.5%;玉米淀粉3%;CMC-Na 0.5%;明胶0.5%;膜厚度在0.8～1.3 mm,即初始阶段为80℃高温烘干,结束阶段为60℃的变温烘干的香菇蔬菜纸加工工艺。

With water - insoluble residue of mushroom as material, the factors that affecting film forming, lifting and product flavors, such as the amount and proportion of raw materials, coating thickness, drying temperature et al were studied. And identified the percentage of the ingredients and seasoning in slurry： salt 1.5% ;corn starch 3% ; CMC - Na 0.5% ; gelatin 0. 5% ; film thickness 0. 8 - 1.3 mm, the initial phase of drying temperature of 80℃ end stage of drying temperature 60℃.