海藻酸钠对可食性蔬菜纸质构的影响 |
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引用本文: | 范素琴,陈鑫炳,于功明,王成忠. 海藻酸钠对可食性蔬菜纸质构的影响[J]. 上海造纸, 2009, 40(2): 39-42 |
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作者姓名: | 范素琴 陈鑫炳 于功明 王成忠 |
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作者单位: | [1]山东轻工业学院食品与生物工程学院,济南250353 [2]青岛明月海藻集团有限公司,青岛胶南266400 |
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摘 要: | 该文研究了海藻酸钠、CMC—Na、琼脂3种增稠剂对胡萝卜纸的影响,经过复合三种增稠剂对胡萝卜的研制进行了探讨。通过正交试验得最佳配方为:胡萝卜100%,海藻酸钠0.8%,CMC—Na为0.5%,琼脂0.4%,甘油2.5%。
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关 键 词: | 胡萝卜纸 海藻酸钠 增稠剂 质构 |
The Effect on Vegetable Paper Edibility Texture of Sodium Alginate |
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Affiliation: | Fan Suqin, Chen Xinbing, Yu Gongming, Wang Chengzhong (College of Food Engineering and Biotechnology, Shandong Institute of Light Industry, Jinan ,250353) *(Qingdao Bright Moon Seaweed Group co.,LTD, Qingdao, 266400) |
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Abstract: | This articles mainly discusses the production of carrots paper with alginate, agar, CMC-Na which are thickening agent. Through orthogonal test, we have the best formula: 100 % carrot, Alginate Sodium 0.8 %, CMC-Na 0.5 %, 0.4 % agar, glycerol 2.5 %. |
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Keywords: | carrots paper alginate thickener texture |
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