纸型蕨菜加工工艺的研究

[目的]为了研究纸型蕨菜加工的工艺流程及操作要点。[方法]以蕨菜为原料,从添加剂的选择、用量和干燥条件等方面对其纸型产品的加工工艺进行了研究,探讨了大豆分离蛋白、海藻酸钠、羧甲基纤维素钠、淀粉及甘油用量对纸型蕨菜品质的影响。[结果]添加0.2%大豆分离蛋白、0.2%海藻酸钠、0.3%羧甲基纤维素钠、5%淀粉、1.5%甘油、1.5%食盐,在60℃干燥70 min后再在80℃干燥15 min加工出的纸型蕨菜易成型,品质较好。[结论]纸型蕨菜的成功研制,丰富了纸型蔬菜的品种,为蕨菜深加工提供了一条新的途径。

Study on Processing Technology of Papier-mache Pteridium Aquilinum

[Objective] The purpose was to study the processing route and operating points of papier-mache Pteridium aquilinum processing.[Method] With Pteridium aquilinum as material,the processing technology of papier-mache product of P.aquilinum was studied from the aspects such as additive selection,dosage and drying condition.The effects of soybean isolated protein,sodium alginate,carboxymethyl cellulose sodium(CMC-Na),starch,glycerin dosages on the quality of papier-mache P.aquilinum were discussed.[Result] The papier-mache P.aquilinum added 0.2% soybean isolated protein,0.2 % sodium alginate,0.3 % CMC-Na,5 % starch and 1.5 % glycerin and 1.3 % sodium chloride and dried at 60 ℃ for 70 min and then at 80 ℃ for 15 min,was easy to shape and possessed better quality.[Conclusion] The successful preparation of papier-mache P.aquilinum enriched the varieties of papier-mache vegetable and provided a new way for further processing of papier-mache P.aquilinum.