莲藕基蔬菜纸的研制

莲藕基蔬菜纸的研制(10000字)
摘 要：以莲藕为原料开发研制莲藕基蔬菜纸，促进了蔬菜的深加工，丰富了蔬菜纸产品的种类。本文主要对莲藕基蔬菜纸的加工工艺进行了研究，对护色液种类和用量，各种增稠剂的添加量，干燥的情况进行了研究。实验结果表明：护色液的最佳浓度为：0.3%柠檬酸；增稠剂的最佳添加量分别为CMC-Na0.6%、海藻酸钠0.4%、明胶1.6%；最佳干燥的时间为38 min。成品莲藕基蔬菜纸呈米色，略透明；有莲藕淡淡的香气；呈薄纸片状；其口感酥脆，具有莲藕蔬菜纸的典型风味。
关键词：莲藕；蔬菜纸；护色；增稠剂；干燥
         
Development for Vegetable Paper from Lotus
Abstract: The lotus as raw materials to develop Lotus-based vegetable paper, Promote deep processing of vegetables, and enrich the vegetable paper product categories. In this paper, based on the lotus root vegetables and paper processing technology research on the type and amount of color protection solution, the addition of various thickening agents, dry conditions were studied. The results show that: the best color protection type and amount of liquid are: sodium bicarbonate 0.3%; thickening were the best addition of 0.6% sodium CMC, sodium alginate 0.4%, gelatin 1.6%; the best drying Time for 38 min. Lotus root vegetables paper-based products was beige, slightly transparent; a faint aroma of lotus root; was thin sheet; its crisp taste, with a lotus root vegetables, the typical style of paper.