蒲菜蔬菜纸的制备

Preliminary Study on Processing Technologies of Vegetable Paper by using Typha Latifolia

摘要:

本文以蒲菜为原料制作蔬菜纸，通过对蒲菜纸制作过程中的护色和粘结剂选择进行单因素及正交试验分析确定最佳工艺参数。结果表明，护色条件为料水比（g/mL）1:2，漂烫时间1 min，护色剂亚硫酸钠浓度0.15%；最佳粘结剂配方为0.2% CMC-Na、0.8%海藻酸钠、3.0%甘油。按此条件生产出的蒲菜纸色泽鲜艳、成纸性、胶黏性、易揭性、脆性好。

Abstract:

This paper studied the color protection and tackiness agent of vegetable paper by using Typha latifolia. According to the single-factor experiments and orthogonal experiments, the best processing conditions were as follows: Typha latifolia to water ratio (g/mL) 1:1, the time of color protection 1 min, Na2SO3 0.15% and the time of color-protection 1 min. The best fomular of tackiness agent contained 0.2% CMC-Na, 0.8% sodium alginate and 3.0% glycerol. Under such conditions, the product showed good paper properties, tackiness, stripping and brittleness.