摘要
以干海带为原料,从海带脱腥、复合增稠剂的配比和用量以及干燥条件等方面,对可食性海带纸的加工工艺进行研究。结果表明,采用1%的β-环糊精浸泡30min,腥味可有效掩蔽掉;复合增稠剂海藻酸钠、羧甲基纤维素钠、大豆分离蛋白、淀粉的最佳质量配比为1∶2∶1∶8;添加原料质量2%的复合增稠剂和1mL甘油,在75℃的条件下干燥90min,加工出的海带纸易成型,品质优良。
With dry kelp as material, the technology process of edibility kelp paper was studied from the aspects such as kelp dispelled rammish flavor,allocated proportion and dosage of compound thickening agent as well as drying condition.The result showed that the kelp was soaked with 1% β- cyclodextrin solution for 30min; the rammish flavor could be remove.The best quality ratio of sodium alginate, CMC-Na, soybean isolated protein, starch was 1 ：2：1：8.The edibility kelp paper added 2% compound thickening agent, 1mL glycerin and dried at 75℃ for 90 min,was easy to shape and possessed better quality.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第2期211-213,216,共4页
Science and Technology of Food Industry
关键词
海带纸
可食性
加工
kelp paper
edibility
processing
