摘要
以白菜、芹菜、海带为原料,研究复合蔬菜纸加工工艺。表明复合蔬菜纸最佳原料配比为:白菜浆45%,芹菜浆25%,海带浆30%。蔬菜纸成型剂及其质量分数为:可溶性淀粉6.0%~8.0%,大豆分离蛋白0.5%,甘油1.5%~2.0%;对复合蔬菜纸增稠效果较好的添加剂及其质量分数范围为:羧甲基纤维素钠(CMC-Na)1.0%~1.5%,海藻酸钠0.2%~0.4%,明胶0.3%~0.4%;复合增稠剂最优配比为:CMC-Na 1.4%,海藻酸钠0.2%,明胶0.2%。
The processing technology for composite vegetable paper of Chinese cabbage, celery and seaweed was investigated. The results showed that the optimum raw material ratio of composite vegetable paper was： cabbage pulp 45%, celery pulp 25% and seaweed pulp 30%. The optimum recipe of binder agents was： soluble starch 6.0%-8.0%o, soy protein isolates 0.5% and glycerin 1.5%o^2.0%. The optimum thickening agents and their mass fraction range were： CMC-Na 1.0%~1.5%, sodium alginate 0.2%-4）.4% and gelatin 0.3%--0.4%. The best composite thickening agents formulation was ascertained by orthogonal experiment and the recipt was CMC-Na 1.4%, sodium alginate 0,2% and gelatin 0.2%.
出处
《食品工业》
CAS
北大核心
2013年第11期144-147,共4页
The Food Industry
基金
山东理工大学青年教师发展支持计划项目
关键词
白菜
芹菜
海带
蔬菜纸
粘结剂
Chinese cabbage
celery
kelp
vegetable paper
binder agent
