水芹菜叶蔬菜纸成型工艺研究

Research of the shaping process of vegetable paper made by cress leaves

摘要: 围绕水芹菜叶蔬菜纸加工中的成型工艺关键点进行研究。实验发现,使用不粘涂料烤盘作为成型载体,并在70℃的鼓风干燥箱中进行干燥,可以使菜纸得到最佳成型效果。复配胶黏剂效果优于单一胶黏剂。在护色打浆后菜泥中添加0.4%羧甲基纤维素钠（CMC-Na）、0.5%海藻酸钠及2%淀粉组成的复合胶黏剂,并且以1%甘油作为增塑剂,可以获得最佳的纸型和风味。

Abstract: In this manuscript, the processing technology of vegetable-paper with cress leaves was studied which focused on the processing of shape-forming. The results showed that processing in draught drying cabinet at 70℃ with non-stick coating baking tray as carrier could get the best result in shap-forming. The effect of mixed adhesives was better than that of single adhesive for shaping.Adding 0.4% CMC-Na, 0.5% sodium alginate and 2% starch into crushed cress leaves and 1% glycerol as elasticizer, could get the best shape and flavor.