摘要
以上海青为材料,采用可食膜成膜技术探讨了蔬菜纸成型工艺,包括膜支撑材料、干燥方法和配料的确定。结果表明,采用布料作支撑材料,使用烘箱在80℃下热风干燥,菜纸成型效果最好;感官评价结果显示,采用以上方法制备菜纸的最佳配方为:青菜200g、水50mL、CMC0.8g、海藻酸钠0.6g、大豆分离蛋白0.5g、可溶性淀粉1.5g。
Edible film formation technology was used to prepare vegetable paper from Shanghaiqing of Chinese cabbage-pak-choi （Brassica campestris L. ssp. chinensis Makino）. It was found that the vegetable paper could be smoothly prepared by using clothes as the film （paper） supporting material and air-drying in the oven at 80℃. Organoleptic test among the university students and teachers showed that the most welcoming formula for producing vegetable paper using the technology mentioned above were as follows： Shanghaiqing 200g, water 50mL, sodium carboxymethyl cellulose （CMC） 0.8g, sodium alginate 0.6g, soy protein isolate 0.5g and dextrin （cold-water-soluble starch） 1.5g.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第5期109-111,共3页
Science and Technology of Food Industry
基金
广州市科技攻关项目(2005Z2-E0171)。
关键词
蔬菜纸
成膜技术
vegetable paper
edible film formation technology
