| 番茄纸的增稠工艺研究 |
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| 引用本文： | 光翠娥,王世强,彭小丽. 番茄纸的增稠工艺研究[J]. 湖北农学院学报, 2002, 22(1): 55-57 |
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| 作者姓名： | 光翠娥 王世强 彭小丽 |
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| 作者单位： | 湖北农学院食品科学系,湖北,荆州,434025 |
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| 摘 要： | 通过对番茄纸成品进行感官鉴定，研究了不同增筒工艺对番茄纸质量的影响。结果表明：在每100g番茄浆料中添加0.2g海藻酸钠、0.1g明胶和1.0g淀粉进行复合协同增稠，最有利于提高产品质量。
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| 关 键 词： | 番茄纸 增稠工艺 协同增效作用 |
| 文章编号： | 1004-3888(2002)01-0055-03 |
| 修稿时间： | 2001-10-18 |
Thickening Processing of Paper Food of Tomato |
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| GUANG Cui e,WANG Shi qiang,PENG Xiao li. Thickening Processing of Paper Food of Tomato[J]. Journal of Hubei Agricultural College, 2002, 22(1): 55-57 |
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| Authors: | GUANG Cui e WANG Shi qiang PENG Xiao li |
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| Abstract: | The effects of different thickening processing on paper food of tomato were studied. The results showed that a complex thickening agent consisting of 0.2 g sodium alginate, 0.1 g gelatin and 1.0 g amylum in 100 g tomato pulp was the most advantageous to the product quality. |
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| Keywords: | paper food of tomato thickening processing synergistic interaction |
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