| 纸型毛木耳的加工工艺研究 |
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| 引用本文： | 清源.纸型毛木耳的加工工艺研究[J].食品工业,2012(5):21-23. |
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| 作者姓名： | 清源 |
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| 作者单位： | 西昌学院 |
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| 基金项目： | 四川省教育厅青年基金项目(编号:10ZB058) |
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| 摘 要： | 研究了可溶性淀粉、甘油以及调味料的用量对毛木耳纸质量的影响。通过优化试验,确定毛木耳纸的最佳配方和工艺为:可溶性淀粉添加量为4%,甘油添加量为5%,白砂糖添加量16%,食盐添加量2.4%,味精添加量0.5%,五香粉添加量0.7%。在此条件下,毛木耳纸的质量最好。
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| 关 键 词： | 毛木耳 可溶性淀粉 甘油 |
Study on the Properties of Vegetable Paper Based on Auricularia polytricha |
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| Qing Yuan.Study on the Properties of Vegetable Paper Based on Auricularia polytricha[J].The Food Industry,2012(5):21-23. |
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| Authors: | Qing Yuan |
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| Affiliation: | Qing Yuan Department of Light Chemical Engineering,Xichang Colleage(Xichang 615013) |
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| Abstract: | The consumptions of soluble starch,glycerol and flavoring were studied as the influence of the Auricularia polytricha papers quantity.The best composition and the technics of the Auricularia polytricha papers were determined by the optimized experiments.The results showed that: the optimal content of the soluble starch,glycerol,sucrose,salt,monosodium glutamate and five spices powder were 4%,5%,16%,2.4% and 0.5%,respectively.Under this condition,the quantity of this Auricularia polytricha papers were best. |
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| Keywords: | Auricularia polytricha soluble starch glycerol |
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