白菜基可食性蔬菜纸的研究  

Study on the Properties of Vegetable Paper Based on Cabbage

作　　者：孙秀秀[1] 王新伟[1] 刘欢[1] 连紫璇[1] 李明[1] 吕红菊[1] 钟恬[1] 马中苏[1] 

机构地区：[1]吉林大学生物与农业工程学院,吉林长春130025

出　　处：《农产品加工（下）》2010年第4期4-7,共4页Farm Products Processing

基　　金：国家高技术研究发展计划(863计划)(2008AA10Z308);吉林省科技发展计划项目(20060717)

摘　　要：研究了增稠剂添加量、甘油添加量和工艺条件对白菜纸性能的影响,通过优化试验,确定白菜纸的最佳配方和工艺。结果表明,海藻酸钠、玉米变性淀粉、明胶、CMC和甘油的最佳添加量分别为1.2%,3.0%,0.4%,0.4%,2%。最佳工艺参数为:干燥温度60℃,时间6h。以抗拉强度高为优选原则,得到最优的因素水平组合为:CMC添加量为0.4%,玉米变性淀粉添加量为1%,明胶添加量为0.2%,海藻酸钠添加量为1.6%。在此条件下,白菜纸的抗拉强度为5.98MPa。In this paper,the influence of the composition and the technics on the properties of the vegetable papers were studied,and the vegetable papers were developed by the optimized orthogonal experiments. The results showed that：the optimal content of the Alg,denature starch,Gl,CMC and Gly were 1.2%,3.0%,0.4%,0.4% and 2%,respectively. The best drying temperature was 60 ℃ and the time was 6 hours. The tensile strength was used as index,the best combination were 0.4% CMC,1% Denature Starch,0.2% Gl and 1.6% Alg. Under this condition,the tensile strength of this paper was 5.98 MPa.

关 键 词：蔬菜纸 增稠剂 抗拉强度 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]