以南瓜为基材,海藻酸钠为增稠剂,甘油为增塑剂,制备了可食性南瓜蔬菜纸。研究了南瓜质量分数、海藻酸钠添加量和甘油添加量对南瓜纸各项性能的影响。结果表明:南瓜质量分数、海藻酸钠质量分数、甘油体积分数对南瓜纸各项性能有较显著的影响,并确定了各因素的添加范围:南瓜质量分数15%~25%,海藻酸钠质量浓度0.5~1.5 g/L,甘油体积分数0.1%~0.2%;得出干燥的最佳工艺条件:干燥温度为60℃,干燥时间为6 h。

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.