果蔬薄片食品成型工艺的研究  

Study on Molding Techniques of Fruit and Vegetable Slices

作　　者：姚晓玲[1] 宋卫江[2] 

机构地区：[1]湖北工业大学生物工程学院,湖北武汉430068 [2]湖北轻工职业技术学院轻化工系,湖北武汉430070

出　　处：《湖北工业大学学报》2006年第5期19-21,共3页Journal of Hubei University of Technology

摘　　要：研究了果蔬薄片食品成型工艺中原料的性质、成膜剂的种类和添加量对薄片食品成型的影响．结果表明，CMC在粘度、成膜效果、成品的口感、光泽和表面强度等指标都优于其他成膜剂，是一种较为理想的成膜剂．CMC添加的范围为0．2％～0．6％．The influence of the material property, the kind and content of film-forming agent on the foodforming of fruit and vegetable slices were investigated in this research. The results showed that CMC was an excellent film-forming agent and was superior to others in viscosity, film-forming effect, taste, gloss and surface strength. The CMC content was used from 0.2 % to 0.6%.

关 键 词：果蔬 薄片食品 成型 加工工艺 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]