以热风干燥(AD)甘蓝为原料的蔬菜纸成型工艺  

Studies on Shape-Forming Technology of Vegetable Paper based on the AD Brassica parachinensis

作　　者：李方[1,2] 张慜[1,2] 

机构地区：[1]食品科学与技术国家重点实验室,江南大学,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2008年第2期30-34,共5页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金资助项目(20576049)

摘　　要：研究了以热风干燥(AD)甘蓝为原料的蔬菜纸加工工艺。实验发现复配后的粘结剂其效果优于单一粘结剂。AD甘蓝粉碎过筛后加入由质量分数4%羧甲基纤维素钠(CMC-Na)+质量分数2%海藻酸钠+2%琼脂组成的混合粘结剂,添加4%的面粉,可以获得最佳的纸型和风味。In this manuscript, the processing technology of vegetable--paper with AD cabbage was studied. The results showed that the effect of mixed adhensives was better than that of single adhensive for shaping. Adding 4% CMC--Na, 2% sodium alginate, 2% agar and 8% flour into crushed AD cabbage could get the best shape and flavor.

关 键 词：AD甘蓝 蔬菜纸 脱水 粘结剂 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]