韭菜包装纸加工工艺  

Study on Processing Technique of Leek Packaging Paper

作　　者：孙婕[1] 尹国友[1] 邓聪慧[1] 刘文霞[1] 

机构地区：[1]河南城建学院生命科学与工程学院,河南平顶山467044

出　　处：《食品研究与开发》2013年第20期49-52,共4页Food Research and Development

基　　金：河南省科技计划重点科技攻关项目(132102210192);平顶山市农科院横向合作项目(20121220)

摘　　要：以韭菜为原料生产蔬菜包装纸,并对加工工艺进行了研究。实验结果表明:复合黏合剂添加量为0.6%,CMC-Na、海藻酸钠、卡拉胶比例为2∶4∶1,甘油添加量为4%,成型干燥温度为60℃。按此最佳条件生产出的韭菜包装纸具有色泽鲜艳,成纸性、胶黏性、易揭性较好的特点。This article analyzed the production and characteristics of vegetable wrapping paper, which made from leek. The result showed that the compound thickener addition of leek paper was 0.6 %, the ratio of CMC-Na and sodium alginate and carrageenan were 2 ： 4 ： 1, and glycerol addition was 4 %, molding drying temperature was 60 ℃.Under this best conditions, the leek wrapping paper was bright, plastic, adhesive and easy to expose.

关 键 词：韭菜 包装纸 黏合剂 正交试验 

分 类 号：TS206.4[轻工技术与工程—食品科学]