摘要
为探究生菜纸最佳制备工艺,以结球生菜加工下脚料为原料,分别研究了打浆条件、黏结剂选配、干燥条件对生菜纸成型效果的影响。结果表明,生菜打浆加水量和最适时间分别为40%和75 s;复配黏结剂成型效果优于单一黏结剂,最适黏结剂复配为CMC-Na 0.4%、海藻酸钠0.4%、可溶性淀粉3%和黄原胶0.5%;热风干燥工艺条件为温度60℃,时间4 h,以上条件下制成的生菜纸含水量15%,色泽鲜艳,成纸性、易揭性良好。
The optimum processing conditions for the preparation of lettuce paper based on iceberg lettuce processing residues,including beating,selecting adhesives,drying,were studied.Results showed that the best water added and beating time was 40 % and 75 s.The effect of mixed adhesives was better than that of single adhesive for shaping,the optimum mixed adhesive addition amounts were CMC-Na0.4 %,alginate0.4 %,soluble starch3 %,and xanthangum0.5 %,which could get the best sharp and flavor.Besides,the mixtures were dried by hot air with temperature being of 60 ℃,the dehydration time was 4 hours,and the end figuration moisture of lettuce paper was 15 %,respectively.Under this condition,the achieved lettuce paper had bright colors,good paper properties,stripping.
出处
《食品研究与开发》
CAS
北大核心
2013年第10期60-64,共5页
Food Research and Development
关键词
生菜纸
打浆
黏结剂
热风干燥
lettuce paper
beating
adhesive
hot air drying
