菠菜蔬菜纸加工护色方法的试验研究

【作者】 张佰清；

【机构】 沈阳农业大学食品学院；

【摘要】 蔬菜纸是以菠菜、胡萝卜、番茄等色彩鲜艳、营养价值丰富的蔬菜为主要原料,然后添加一定量的CMC-Na、海藻酸钠等粘结剂加工而成。本文针对蔬菜纸加工的主要步骤——护色进行了试验研究。试验表明,单纯烫漂法(85～100℃)和金属离子法都有一定的护绿作用,而二者结合护色的效果更好,即将菠菜用Zn2+浓度为500ppm、PH值8～8.5的醋酸锌溶液,在85～100℃烫漂1~3min。此外,蔬菜浆涂布前应进行脱气,烘干温度应该控制在65℃以下,以免影响蔬菜纸的质量。更多还原

【Abstract】 Vegetable paper is made from some kinds of colorful and nutritional vegetables such as spinach, carrot, tomato etc. and an amount of adhering substances─CMC-Na, sodium alginate. The main processing step in vegetable paper processing—protecting color has been researched in this thesis. The result shows that single heating (85～100℃) and metal ions both can protect the color of green and the effect will be better after combining both of them, i.e. spinach is disposed in Zn(CH3COO)2·2H2 O solution with 500 ppm zn2+ and PH 8～8.5 for 1 to 3 minutes. Moreover, vegetable plasm should be taken off gas before being spread and the drying temperature should be below 65℃ so as to avoid affecting the quality of vegetable paper.更多还原