Abstract: The edible vegetable wrappers was made by pumpkin with alginate as the thickener and glycerol as the plasticizer. The effects of alginate on the edible wrappers' properties were investigated. Results show that pumpkin mass fraction,alginate mass fraction and glycerol volume fraction significantly influence the mechanical properties,water vapor permeability,oxygen permeability and oil permeability of the products. As a result,each index was present well while pumpkin mass fraction was in 15% ~ 25%,alginate mass fraction was in 0. 05% ~ 0. 15% and glycerol volume fraction was in 0. 1% ~ 0. 2%. The drying temperature was 60 ℃ and drying time was 6h.
王晓璇,周婧,隋思瑶,等. 可食性南瓜纸的制备及其性能研究[J]. 食品与发酵工业, 2014, 40(05): 166-170.
WANG Xiao-xuan,ZHOU Jing,SUI Si-yao,et al. The development and characterization of edible pumpkin wrappers[J]. Food and Fermentation Industries, 2014, 40(05): 166-170.