摘要
通过对番茄纸成品进行感官鉴定 ,研究了不同增稠工艺对番茄纸质量的影响。结果表明 :在每 1 0 0 g番茄浆料中添加 0 .2 g海藻酸钠、0 .1 g明胶和 1 .0 g淀粉进行复合协同增稠 ,最有利于提高产品质量。
The effects of different thickening processing on paper food of tomato were studied. The results showed that a complex thickening agent consisting of 0.2 g sodium alginate, 0.1 g gelatin and 1.0 g amylum in 100 g tomato pulp was the most advantageous to the product quality.
出处
《湖北农学院学报》
2002年第1期55-57,共3页
Journal of Hubei Agricultural College
关键词
番茄纸
增稠工艺
协同增效作用
paper food of tomato
thickening processing
synergistic interaction
