摘要
对紫甘蓝蔬菜纸加工过程中的色泽、口味、营养成分进行了研究。先对不同支撑材料、不同黏合剂用量做了单因素研究,在确定了最佳用量范围的基础上,通过正交试验确定黏合剂的最佳添加浓度。结果显示:卡拉胶对蔬菜纸的弹性效果最好,果胶次之,淀粉最差。通过对比试验证明:麻油作为成膜支撑材料,在65℃下热风干燥,菜纸成型效果较好。通过感官指标做正交试验,制备菜纸的最佳配方为:紫甘蓝料浆17 g^18 g,大豆分离蛋白0.5%、卡拉胶0.5%、淀粉0.5%、果胶0.6%。
Research into the color, taste, nutritional components in machining process of red cabbage paper. First and foremost, the single-factor experiments were performed to study the dosage of different supporting materials and adhesive. Then based on the optimal dosage range, the optimal concentration of adhesive was determined by the orthogonal test. The results indicated that： the elasticity of vegetable paper was the best for K-carrageenan, better for pectin, and the worst for starch. The comparative experiment proved： using castor oil as membrane support material and air-drying at 65℃ benefited for the moulding of vegetable paper. The orthogonal experiment of sense index showed that： the optimal formula for vegetable paper was red cabbage slurry 17g-18 g, soybean separation protein 0.5%, k-carrageenan 0.5%, starch 0.5%, pectin 0.6%.
出处
《食品工业》
北大核心
2012年第4期52-56,共5页
The Food Industry
关键词
蔬菜纸
配方
成型
vegetable paper
formula
forming
