胡萝卜纸片的加工工艺研究  

Research of the Processing Technology of Carrot Paper

作　　者：尚艳艳[1] 田国军[1] 黄泽元[1] 陈伟[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《食品研究与开发》2012年第2期68-71,共4页Food Research and Development

摘　　要：研究蔬菜纸片的加工工艺及工艺参数,试验以胡萝卜为原料,主要从成型和风味调配2方面对蔬菜纸片的加工过程进行探讨研究。试验结果表明胡萝卜纸片最适宜配方为:胡萝卜100 g,羧甲基纤维素钠(CMC)0.4 g,海藻酸钠0.1 g,黄原胶0.1 g,甘油2 mL;食盐0.5 g、白砂糖0.5 g、味精0.03 g、五香粉0.04 g。该休闲食品结构致密,色泽均匀,接近原料菜色,口感清脆,具有原料蔬菜风味。To study the process and the production parameters of vegetable paper,it taked the carrot as raw material,and it discussed the process of vegetable paper through shape forming and spicing.The results showed that the most suitable production formula was： carrot 100 g,CMC 0.3 g,sodium alginate 0.1 g,xanthan 0.1 g,glycerol 2 mL;table salt 0.5 g,custer sugar 0.5 g,monosodium glutamate 0.03 g,allspice 0.04 g.The snack food had compact structure,uniform color which was close to raw material,crisp tasted with flavor of the raw vegetable.

关 键 词：胡萝卜纸片 成型 风味 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]