蔬菜纸的加工技术研究

以山野菜蕨菜为原料,从蕨菜糊调配的黏合剂选择、成型支撑载体、平衡水分等方面对蕨菜蔬菜纸质地进行了探讨研究。试验结果表明,蕨菜纸最适宜加工条件为黏合剂复配0.3%黄原胶+0.3%卡拉胶+2%甘油,在玻璃板上成型,在60℃下干燥,所得蔬菜纸含水率9.56%～14.45%,易从玻璃板上揭下;若在纱布上成型,含水率7.82%～14.35%,易从纱布上揭下,不影响产品的品质。所得蕨菜纸色泽为绿色,有光泽,组织状态均匀一致,具有较好的韧性及蕨菜特有的风味。

Research on Processing Technology of Vegetables Paper

With the pteridium aquilinum as experimental materials,the quality of pteridium aquilinum paper is studied from the aspects of binders,forming materials and water contents.The conclusions show that the optimal processing conditions are the formulation of 0.3% xanthan gum,0.3% carrageenan and 2% glycerol and formation on the glass sheet with the water content from 9.56% to 14.45% or on the gauze with the water content from 7.82% to 14.35% at drying at 60 ℃.The vegetable sheets are easily disclosed from the glass sheet or gauze.The vegetable sheet have green and glossy surface,the uniform structure, good tenacity and pteridium aquilinum flavor