摘要
以上海青为材料,探讨了蔬菜纸的成型工艺和干燥方法,包括支撑材料、干燥方法、成型配料和调味配方的确定。结果表明:采用布料做支撑材料,使用微波干燥,菜纸成型效果最好,加工时间最短;感官评价结果显示:采用以上方法制备菜纸的最佳成型配方为:青菜400g、水40mL、CMC0.8g、海藻酸钠0.6g、大豆分离蛋白0.5g、可溶性淀粉1.5g;最佳调味配方为:麦芽糊精5g、水15mL、盐1g、味精0.1g、鸟苷酸0.1g、大豆水解蛋白0.02g、虾粉0.4g、白糖0.5g。
Edible film formation technology was used to prepare vegetable paper from Shanghaiqing of Chinese cabbage-pak-choi （ Brassica campestris L. ssp. chinensis Makino ）. It was found that the vegetable paper could be smoothly prepared by using clothe as the film （paper） supporting material with microwave drying. Organoleptic test among the university students and teachers showed that the most welcoming recipe for producing vegetable paper using the technology mentioned ahove were as follows： Shanghaiqing 400 g, water 40 mL, sodium carboxymethyl cellulose （CMC） 0.8 g, sodium alginate 0.6 g, soy protein isolate 0.5 g, dextrin （cuht-water-soluble starch） 1.5 g. And the optimum recipe fur tasting were as follows： maltodextrin 5g, water 15ml, salt lg, monosodium glutamate 0.1 g, IMP 0.1 g, hydrolyzed soy protein 0.02 g, shrimp powder 0.4 g, sugar 0.5 g.
出处
《食品与机械》
CSCD
北大核心
2006年第2期44-46,共3页
Food and Machinery
基金
广州市科技攻关重点项目(2005Z2-E0171)
关键词
蔬菜纸
制备
Vegetable paper
Preparation
