蔬菜纸实验工艺综述  

Review on Experimental Technology of Vegetable Paper

作　　者：李峰 张倬熙 杨光平 Li Feng;Zhang Zhuoxi;Yang Guangping(Department of Resources and Environmental Engineering Yunnan Vocational Institute of Energy Technology,Qujing 655001,China)

机构地区：[1]云南能源职业技术学院资源与环境工程学院,云南曲靖655001

出　　处：《广东化工》2021年第6期64-65,共2页Guangdong Chemical Industry

摘　　要：本文综述了近20年以来25篇以紫甘蓝,胡萝卜,芹菜,南瓜等蔬菜为原料,包括一些单一和复合型蔬菜纸的配比,加工工艺、干燥方法、复合增稠剂中CMC、琼脂、海藻酸钠比例等一些成型配方,最后获得色泽鲜艳,成纸性和脆性最佳的蔬菜纸。this article 25 for almost 20 years is reviewed in purple cabbage, carrots, celery, squash and other vegetables as raw materials, including some of the single and compound ratio of vegetable paper, processing technology, drying method, composite thickener in the proportion of CMC, AGAR, sodium alginate and some other molding formula, finally get the colour and lustre bright-coloured, paper and paper brittleness best vegetables.

关 键 词：蔬菜纸 加工工艺 配方 

分 类 号：TQ[化学工程]