新型胡萝卜蔬菜纸加工方法研究

目的]研究新型胡萝卜蔬菜纸的加工方法，为制造更加健康、富有营养的可食用蔬菜纸奠定基础。方法]以胡萝卜为基材，乳清蛋白和胶原蛋白为粘结剂优化工艺条件，研究新型胡萝卜蔬菜纸的加工方法。结果]新鲜胡萝卜经过烫漂、冷却、硫处理、打浆、添加4％的乳清蛋白或胶原蛋白，以及2．5％的甘油，料液比为1：1（g／ml），均质后经脱气、铺膜，在75℃下干燥4h后揭起，得到了成型效果好的胡萝卜蔬菜纸.结论]新鲜胡萝卜和乳清蛋白或胶原蛋白配合，经加工，可制得成型效果好、营养价值丰富的新型胡萝卜蔬菜纸。

A Novel Processing Method of Vegetable Paper with Carrot

Objective ] To investigate the novel processing method for producing the more nutritional and healthy edible vegetable paper. Method ] The method yielding the carrot paper was developed with carrot as the base material and whey protein or collagen protein as binder system. The processing conditions were also optimized. Result] 4% whey protein or collagen protein, and 2.5% glycerol were added into fresh carrots, which had been blanched, cooled, treated with sulfur, and homogenized. The homogenization composed by substance and water ratio of 1 ： 1 （g/ml） was degassed, decked, dried at 75 ℃ for 4 hours, and then the paper was lifted to form good molding carrot paper. Conclusion] The novel nutritional and healthy edible carrot paper can be produced with the mixture of fresh carrot and whey protein or collagen protein.