摘要
以蒲菜为原料制作蔬菜纸,以0.1%Na2SO3沸水处理1 min护色。在粘结剂、风味物质添加量等单因素试验的基础上,应用正交试验设计进行试验,最终确定粘结剂最佳工艺条件为0.2%CMC-Na、0.8%海藻酸钠、3.0%甘油;最佳风味配方为2.5%蔗糖、0.2%食盐、1.2%味精、0.2%五香粉。
The optimization of processing technics of vegetable paper from Typha latifolia were studied. Use 0.1% Na2SO3 to color protection for 1 min in boiling water. According to the single-factor experiments about bonder recipe and special flavor, it was conclusion that the results of the orthogonal experiments of bonder recipe was 0.2% CMC-Na, 0.8% sodium alginate, 3.0% glycerol and the results of the orthogonal experiments of special flavor was 2.5% sucrose, 0.2% NaCl, 1.2% monosodium glutamate, and 0.2% spices.
出处
《食品工业》
北大核心
2012年第12期63-64,共2页
The Food Industry
关键词
蒲菜
蔬菜纸
制作工艺
Typha latifolia, vegetable paper, processing technic
