| 白菜、芹菜蔬菜纸胶黏剂配方优化 |
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| 引用本文： | 李婧,杨富民,王媛.白菜、芹菜蔬菜纸胶黏剂配方优化[J].食品工业科技,2010(4). |
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| 作者姓名： | 李婧 杨富民 王媛 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070 |
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| 基金项目： | 兰州市科技局科技攻关及产业化项目(07-1-01) |
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| 摘 要： | 利用正交实验设计优化白菜、芹菜蔬菜纸生产胶黏剂配方。结果表明,白菜纸的最适胶黏剂用量为CMC-Na0.4%,海藻酸钠0.8%,琼脂0.8%,干燥工艺条件为温度80℃,时间4h;芹菜纸的护绿液组成为异抗坏血酸钠0.7%,MgCl20.03%,最适胶黏剂配料为CMC-Na0.6%,海藻酸钠0.7%,干燥工艺条件为温度70℃、时间4.5h。按此条件生产出的白菜、芹菜纸色泽鲜艳、成纸性、胶黏性、易揭性、脆性好。
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| 关 键 词： | 蔬菜 蔬菜纸 加工技术 |
Study on the optimum tackiness agent formula of Chinese baggage paper and celery paper |
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| LI Jing,YANG Fu-min,WANG Yuan.Study on the optimum tackiness agent formula of Chinese baggage paper and celery paper[J].Science and Technology of Food Industry,2010(4). |
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| Authors: | LI Jing YANG Fu-min WANG Yuan |
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| Affiliation: | LI Jing,YANG Fu-min,WANG Yuan(College of Food Science , Engineering,Gansu Agriculture University,Lanzhou 730070,China) |
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| Abstract: | Orthogonal design was used to optimize tackiness agent formula of Chinese baggage and celery papers.The results showed that Chinese baggage' s optimum tackiness agent conditions were.. CMC-Na 0.4%, sodium alginate 0.8%, agar 0.8% and its drying conditions were: temperature 80℃, baked time 4h.The best parameters to produce celery paper were,, sodium erythorbate 0.7%, MgCl_2 0.03%, CMC- Na 0.6%, sodium alginate 0.7%, temperature 70℃, baked time 4.5h. Chinese baggage and celery papers produced under such conditions showed bright colors,good paper properties,tackiness,stripping and brittleness. |
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| Keywords: | vegetable vegetable paper processing technology |
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