韭菜基可食性蔬菜纸研制

韭菜基可食性蔬菜纸研制(7900字)
摘  要：以新鲜韭菜为原料，研制韭菜基可食性蔬菜纸，对护色工艺、成型方法、干燥特性等关键工艺的探索，为工业化生产韭菜基可食性蔬菜纸提供理论和实践依据。结果表明：0.1%的醋酸铜溶液护色效果最佳，复合增稠剂CMC-Na 0.4%、海藻酸钠1.6%、明胶0.2%成型效果最好，在70℃干燥条件下，韭菜基蔬菜纸的临界含水量的值为X=0.60（kg/kg），干燥时间30 min。
关键词：韭菜；蔬菜纸；增稠剂

Development for Edible Vegetable Papers from Fragrant-flowered Garlic
Abstract: The fragrant-flowered garlic was selected to be test material, edible vegetable papers from fragrant-flowered garlic was developed, of which the key technologies of protecting color, method and drying characteristics were discussed so as to provide for producing edible vegetable papers from fragrant-flowered garlic. The results showed that copper acetate solution 0.1% was the best solution for protecting color, and composite thickener CMC 0.4%, sodium alginate 1.6% and gelatin 0.2% consist of complex thickening agent, which will attain the best molding effect, at the same time, the critical moisture content of vegetable paper was 0.60 (kg/kg) and the drying time is 30 min under the drying conditions with 70℃ hot air.
Key words: Fragrant-flowered garlic; Vegetables paper; Thickening agent

目    录
摘  要    1
关键词    1
1 前言    2
1.1 韭菜基蔬菜纸研究意义    2
1.2 国内外研究现状    2
1.3 韭菜基蔬菜纸的发展前景    2
2 材料与方法    3
2.1 试验材料    3
2.2 研究方法    3
2.2.1 工艺流程    3
2.2.2 试验设计    4
3 结果与分析    6
3.1护色液的种类与浓度对韭菜颜色的影响    6
3.2 增稠剂对韭菜基蔬菜纸增稠性的影响    6
3.2.1 不同种类的增稠剂对韭菜基蔬菜纸成型性的影响    6
3.2.2 增稠剂配方对蔬菜纸感观质量的影响    7
3.3 韭菜基蔬菜纸干燥特性的研究分析    8
3.3.1试验数据    8
3.3.2 干燥曲线    9
3.3.3 干燥速率曲线    10
3.3.4 干燥特性分析    11
3.4 感官评价    11
4 结论    11
参考文献    11
致    谢    13
附录1    14
附录2    15