摘要
选择成型效果和抗张强度为指标,分别对不同成型支撑载体、干燥温度、布料量、增稠剂配方和增塑剂用量等工艺条件进行了研究.实验结果显示,将新鲜包菜护色打桨后添加由0.40%CMC、0.40%海藻酸钠和2.5%玉米变性淀粉组成的复合增稠剂和1.5%的甘油增塑,所得包菜泥涂布在耐高温不粘烤盘表面,厚度2mm,于65℃鼓风干燥3h,所得包菜纸的抗张强度达到最大值,且成型效果最优.
Choosing the formation effect and strength as indices , we have studied the technical conditions of cabbage paper , including support carrier , drying temperature , cloth quantity , formula and dose of thickener , and dose of plasticizer .The experiment results show that after beating the fresh cabbage , mixed with complex thickener made of 0.40%CMC, 0.40%sodium alginate, 1.5%glycerol, and 2.5%modified corn starch.Thus produced cabbage mud, 2mm thick, is lined on non-stick bake pan and dried with air blast at 65℃.The resulted cabbage paper is of maximum tensile strength and optimal formation effect .
出处
《洛阳师范学院学报》
2015年第5期44-48,共5页
Journal of Luoyang Normal University
关键词
包菜纸
增稠剂
增塑剂
抗张强度
cabbage paper
thickener
plasticizer
tensile strength
