摘要
以胡萝卜和卷心菜为主要原料,海藻酸钠作为增稠剂,可溶性淀粉作为成型剂,在单因素试验的基础上,采用正交试验法来确定胡萝卜卷心菜复合蔬菜纸的最佳工艺参数。结果表明,当胡萝卜浆与卷心菜浆的配比为3∶1,海藻酸钠添加量为0.8%,可溶性淀粉添加量为8.0%时制得的胡萝卜卷心菜复合蔬菜纸成型较好、有韧性,表面光滑,颜色金黄、均匀,味道可口,感官评分最高。
With carrot and cabbage as main raw materials,sodium alginate as thickening agent,soluble starch as molding agent,on the basis of single factor test,the orthogonal test method was adopted to determine the best technological parameters of carrot and cabbage composite vegetable paper.The results showed that when the ratio of carrot pulp to cabbage pulp was 3∶1,the amount of sodium alginate was 0.8%,and the amount of soluble starch was 8.0%,the prepared carrot-cabbage compound vegetable paper had good shape,toughness,smooth surface,uniform and golden color,delicious taste,and the highest sensory score.
作者
田晶
TIAN Jing(Department of Life Sciences,Lüliang University,Lishi Shanxi 033001,China)
出处
《吕梁学院学报》
2021年第2期32-35,共4页
Journal of Lyuiang University
基金
山西省应用基础研究计划项目(201801D221308)
山西省高等学校科技创新项目(2019L0939)。
关键词
胡萝卜
卷心菜
复合蔬菜纸
工艺优化
carrot
cabbage
compound vegetable paper
process optimization
