摘要
为研究蔬菜纸片的加工工艺及生产参数,本试验以菠菜为原料,从护色、成型和风味调配三方面对蔬菜纸片的加工过程进行了探讨研究。试验结果表明,菠菜纸片最适宜配方为:菠菜100 g,CMC-Na 0.4 g,甘油3 mL、海藻酸钠0.3 g,面粉6.0 g,食盐0.5 g,味精0.10 g,蔗糖2.6 g,五香粉0.25 g。该休闲食品色泽正常,光泽一致,呈浅绿色;组织状态致密均匀,韧性好,无杂质;咸甜适中,口感好,清脆可口,具有蔬菜风味。
The purpose of this experiment was to study the process and the production parameters of vegetable paper, it taked the spinach as raw material, and it discussed the process of vegetable paper through color protecting, molding and flavor. The results showed that the most suitable production formula is： spinach 100g, CMC-Na 0.4 g, glycerol 3ml, sodium alginate O. 3 g, flour 6.0 g, table salt 0.5 g, monosodium glutamate 0.10 g, sugar 2.6 g, allspice 0.25 g. The snack food have normol color,luster consistent light-green; state of dense uniform organization, toughness, and no impurities ; suitable sweetenss which taste delicious, with flavors of vegetables.
出处
《武汉工业学院学报》
CAS
2010年第1期14-17,共4页
Journal of Wuhan Polytechnic University
关键词
蔬菜纸片
菠菜
vegetable paper
spinach
