增稠剂对胡萝卜纸成型口感的初步研究  

Influence of Thickeners on the Shape and Flavor of Carrot Paper

作　　者：李青[1] 段翰英[1] 刘焕良[1] 林流丹[1] 郑洁[1] 

机构地区：[1]暨南大学食品科学与工程系,广东广州510632

出　　处：《现代食品科技》2006年第2期189-190,共2页Modern Food Science and Technology

摘　　要：本文研究了不同增稠剂对胡萝卜纸成型及口感的影响。结果表明添加0.2%魔芋粉加工出的胡萝卜纸效果较理想,其颜色鲜艳,口感松脆,是一种营养健康的休闲食品。This paper studied the influence of different thickeners on the shape and flavor of the carrot paper. The result indicates that the product is bright-colored, crispy delicious and the shaping effect is more ideal when 0.2% konjac gum is added.

关 键 词：胡萝卜纸 增稠剂 成型 口感 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]