可食用韭菜、芹菜蔬菜纸的制备和性能初探  

Study on preparation and property characterizations of leek and celery vegetable papers

作　　者：邵元虹[1] 黄震[1] 滕立军[1] 杨传民[1] 

机构地区：[1]天津商业大学包装工程系,天津300134

出　　处：《食品科技》2009年第7期48-50,54,共4页Food Science and Technology

基　　金："十一五"国家科技支撑计划重大项目(2006BAD05A05)

摘　　要：以韭菜和芹菜为原料,不用任何添加剂制备可食用的蔬菜纸。通过观察成纸的外观、测定拉伸性能、撕裂度和耐浸泡性,得到韭菜纸、芹菜纸的性能特点,为进一步的成纸研究做准备。结果表明:蔬菜浆料的湿重越大,则成纸的干重越大,越容易揭膜,抗张力越大,耐浸泡性越强,但是撕裂度的变化不明显。热烫工艺处理后,成纸获得较高的耐抗张性。Using leek and celery as raw materials, edible vegetable papers were fabricated without the introduction of any additives. By observing the outward appearance, tensile strength, tearability and watersoaking properties, performance characteristics of leek and celery paper were obtained for further study to result in well-performed vegetable paper. The experimental results show that employing heavier wet vegetable pulp, the bigger dry weight, the more easily to peel off, the higher tensile strength, and the stronger waterresistance for formed paper sheets could be obtained. However, the paper tearability was shown to not obviously relate to the vegetable pulp weight. The hot-water treatment was found to lead to rather higher tensile properties.

关 键 词：可食性 蔬菜纸 韭菜 芹菜 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]