摘要
以芹菜、卷心菜及冬瓜为原料,探讨了蔬菜包装纸的制作工艺条件。结果表明,采用CMC作为增稠剂,平板玻璃为成型载体,经热风干燥成型后用质量分数为3%的甘油浸渍,所得蔬菜纸性能最佳,最终水分含量为10%,厚度为0.1mm。
The technical conditions and key points of vegetable wrapping paper with celery, cabbage and wax gourd were studied. The results showed that the vegetable paper could be prepared reach the best performance by adding carboxymethyl cellulose and 3% glycerol, using glass plate as the paper supporting material and hot air drying. The thickness of vegetable paper was 0.1 mm, water content was 10%.
出处
《农产品加工（下）》
2009年第12期60-62,65,共4页
Farm Products Processing
关键词
蔬菜纸
增稠剂
可食性
vegetable paper
thickener
edibility
