新型胡萝卜蔬菜纸加工方法研究 |
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引用本文: | 张振楷,申艺娴,王军. 新型胡萝卜蔬菜纸加工方法研究[J]. 安徽农业科学, 2010, 38(24): 13371-13372 |
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作者姓名: | 张振楷 申艺娴 王军 |
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作者单位: | 中国农业大学食品科学与营养工程学院,北京,100083 |
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基金项目: | 教育部高校特色专业建设项目,北京市高校特色专业建设项目 |
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摘 要: | [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。
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关 键 词: | 胡萝卜纸 加工方法 乳清蛋白 胶原蛋白 |
A Novel Processing Method of Vegetable Paper with Carrot |
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Affiliation: | ZHANG Zhen-kai et al ( College of Food Science & Nutritional Engineering, China Agriculture University, Beijing 100083) |
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Abstract: | [ 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. |
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Keywords: | Carrot paper Processing method Whey protein Collagen protein |
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