木耳可食性蔬菜纸的制备工艺研究  

Study on the Preparation Technology of Edible Vegetable Paper with Auricularia Auricular

作　　者：张倬熙 蒋高华[1] 甘峰睿[1] 刘永泽[1] 王文辉 Zhang Zhuoxi;Jiang Gaohua;Gan Fengrui;Liu Yongze;Wang Wenhui(College of Resourcesand 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：《山东化工》2022年第2期29-31,共3页Shandong Chemical Industry

基　　金：云南能源职业技术学院科学研究基金项目《以“三教”改革为目标导向的生化类专业基础课程开发研究与实践》(项目编号:2020PY02)。

摘　　要：选用木耳作为原料,制备可食性蔬菜纸,并对其制备工艺进行研究优化。在单因素试验的基础上,调整海藻酸钠、羧甲基纤维素钠等增稠剂的配比用量,优化烘干温度及时间等实验条件。通过试验表明,最佳实验条件为添加0.7%海藻酸钠、0.6%羧甲基纤维素钠,在70℃条件下烘干2 h。为工业制备可食性蔬菜纸提供了理论依据,具有很好的实践指导意义。In this paper,Auricularia Auricular is used as the raw material to prepare edible vegetable paper,and the preparation process is optimized.On the basis of the single factor test,adjust the ratio and dosage of thickeners such as sodium alginate and sodium carboxymethyl cellulose,and optimize the experimental conditions such as drying temperature and time.Experiments show that the best experimental conditions are adding 0.7%sodium alginate,0.6%sodium carboxymethyl cellulose and drying at 70℃for 2 h.It provides a theoretical basis for the industrial preparation of edible vegetable paper and has a good practical guiding significance.

关 键 词：木耳 蔬菜纸 制备工艺 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]