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投稿时间：2014-08-25
投稿时间：2014-08-25
中文摘要: 以海带与番茄或海带与胡萝卜为主要原料， 在进行海带去腥之后采用成膜的技术研制即食性复合海带纸，其 中包括海带的去腥、打浆用水量、成膜剂和干燥方法的确定。研究结果表明采用 0.1 %的 β-环状糊精溶液对海带进行去 腥效果最好。制作番茄海带纸时，海带与番茄的最佳质量之比为 3 ∶ 1，打浆时不需要加水；复合成膜剂最佳配比为 CMCNa0.05 %、大豆分离蛋白 0.20 %、海藻酸钠 0.15 %。制作胡萝卜海带纸时，海带与胡萝卜的最佳质量之比为 2 ∶ 1，打浆时 采用水和物料质量比为 2 ∶ 1；复合成膜剂最佳配比为 CMC-Na 0.05 %、大豆分离蛋白 0.05 %、海藻酸钠 0.20 %。采用电烤 箱和烤箱板在 70 ℃的时候制作出的复合海带纸口感最好。
Abstract:Kelp and tomato or kelp and carrot as the main raw materials， after remove the fishy smell of kelp， instant composite kelp paper was developed by film forming technology， including the identification of remove the fishy smell of kelp， water for pulping， film forming agent and drying methods. The results showed that 0.1 % β-cyclodextrin was carried out the best to remove the fishy smell of kelp. When making tomato kelp paper ，the best mass ratio of kelp to tomato was a ratio of 3 to 1， while pulping not need to add water，the best ratio of composite film forming agent were CMC-Na of 0.05 %， soy protein isolate of 0.20 %，sodium alginate of 0.15 %. When making carrot kelp paper ，the best mass ratio of kelp to carrot was a ratio of 2 to 1， while pulping materials for water mass ratio of 2 to 1，the best ratio of the composite film forming agent were CMC-Na of 0.05 %， soy protein isolate of 0.05 %，sodium alginate of 0.20 %. When with the electric oven and the oven plates drying method， composite kelp paper was made out of drying temperature at 70 ℃ taste the best.
文章编号：201601029 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| NIE Ling-hong， XUE Xin | College of Life Science and Chemical Engineering， Huaiyin Institute of Technology， Huaian 223003， Jiangsu，China |
引用文本：
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