可食用火龙果纸制备技术的研究  

Study on Processing Technology of Edible Pitaya Paper

作　　者：谭琳[1] 葛宇[1] 周兆禧[1] 张萌雅 王南 TAN Lin;GE Yu;ZHOU Zhaoxi;ZHANG Mengya;WANG Nan(Haikou Experimental Station,Chinese Academy of Tropical Agricultural Sciences,Haikou,Hainan 571101;College of Agriculture,He'nan Agricultural Univeristy,Zhengzhou,He'nan 450046,China)

机构地区：[1]中国热带农业科学院海口实验站,海南海口571101 [2]河南农业大学农学院,河南郑州450046

出　　处：《农产品加工》2020年第5期48-51,共4页Farm Products Processing

基　　金：中国热带农业科学院基本科研业务费专项资金项目(1630092019006);海南省重点研发项目“火龙果冬果调控技术研发与示范推广”(ZDYF2018057);海南省重点研发项目“黄金火龙果新品种引进与示范栽培”(ZDYF2019102)。

摘　　要：以火龙果为主要原料,以海藻酸钠、羧甲基纤维素钠、琼脂、可溶性淀粉为黏合剂,制备火龙果果纸,通过正交试验设计和感官评价确定火龙果纸黏合剂的配方。同时,研究了最适宜的铺料厚度对成型的影响,不同比例甘油作为调味剂对火龙果纸脆性口感程度的影响。结果表明,黏合剂的最佳配比为海藻酸钠添加量0.3%,羧甲基纤维素钠添加量0.5%,琼脂添加量0.6%,可溶性淀粉添加量4%,铺料厚度1~3mm,调味剂甘油的最佳添加量0.3%。To make edible pitaya fruit paper,pitaya fruit pulp was used as the main raw material with sodium alginate,sodium carboxymethyl cellulose,agar and soluble starch as adhesive.The best ratio of the composite adhesive was determined by the orthogonal test combined with sensory evaluation.Meanwhile,the effect of thickness of the spreading on molding and different ratio of glycerol as the flavor agent on the brittleness of pitaya fruit paper was also studied.The results showed that the optimal proportion of adhesives was sodium alginate 0.3%,sodium carboxymethyl cellulose 0.5%,agar 0.6%,soluble starch 4%,and the thickness of spreading 1~3 mm,the optimal proportion of glycerol 0.3%.

关 键 词：火龙果 水果纸 黏合剂 成型 甘油 调味剂 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]