新型胡萝卜蔬菜纸加工方法研究  

A Novel Processing Method of Vegetable Paper with Carrot

作　　者：张振楷[1] 申艺娴[1] 王军[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《安徽农业科学》2010年第24期13371-13372,共2页Journal of Anhui Agricultural Sciences

基　　金：教育部高校特色专业建设项目(TS10618);北京市高校特色专业建设项目(2008)资助

摘　　要：[目的]研究新型胡萝卜蔬菜纸的加工方法,为制造更加健康、富有营养的可食用蔬菜纸奠定基础。[方法]以胡萝卜为基材,乳清蛋白和胶原蛋白为粘结剂优化工艺条件,研究新型胡萝卜蔬菜纸的加工方法。[结果]新鲜胡萝卜经过烫漂、冷却、硫处理、打浆、添加4%的乳清蛋白或胶原蛋白,以及2.5%的甘油,料液比为1∶1(g/ml),均质后经脱气、铺膜,在75℃下干燥4h后揭起,得到了成型效果好的胡萝卜蔬菜纸。[结论]新鲜胡萝卜和乳清蛋白或胶原蛋白配合,经加工,可制得成型效果好、营养价值丰富的新型胡萝卜蔬菜纸。[ Objective ] To investigate the novel processing method for producing the more nutritional and healthy edible vegetable paper. [ Method ] The method yielding the carrot paper was developed with carrot as the base material and whey protein or collagen protein as binder system. The processing conditions were also optimized. [ Result] 4% whey protein or collagen protein, and 2.5% glycerol were added into fresh carrots, which had been blanched, cooled, treated with sulfur, and homogenized. The homogenization composed by substance and water ratio of 1 ： 1 （g/ml） was degassed, decked, dried at 75 ℃ for 4 hours, and then the paper was lifted to form good molding carrot paper. [ Conclusion] The novel nutritional and healthy edible carrot paper can be produced with the mixture of fresh carrot and whey protein or collagen protein.

关 键 词：胡萝卜纸 加工方法 乳清蛋白 胶原蛋白 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]