Study On Instant Fruit-vegetable Paper Added KGM

This article mainly research the technology of processing of constant fruit-vegetable paper by the tomato as the main raw material and the KGM as the main tackifier,and the characteristics of the constant fruit-vegetable paper.lt includes the W/S ratio、drying condition preservation and the test of dressing.The best parameters of the technology of processing to be well-defined through the single-factor experiment and orthogonal experiment.The best adding amount of plasticizer is defined through single facter test analysis.The best combination drying technology of constant fruit-vegetable paper is also determined.At the same time,we carry out the test of dressing and preservation quality analysis.Conclusions can be summarized as follows:1.Study on the effect of KGM、CMC-Na、sodium alginate on sensory quality of tomato paper by the single-factor experiment.We get the adding range of tackifiers of constant fruit-vegetable paper are:KGM 0.8%-1.2%,CMC-Na 0.4%-0.8%,sodium alginate 0.2%-0.6%.The compound tackifiers are prepared by orthogonal experiment.Get the best compound tackifie adding amounts of constant fruit-vegetable paper are:KGM 1.2%,CMC-Na 0.4%,sodium alginate 0.2%.2.Through the single factor test,we study the effect of plasticizer(glycerin)and W/S ratio on sensory quality of tomato paper.Get the best adding mount of glycerin is 1.5%,the W/S ratio is 2:3.We choose hardboard as film holdfast.Drying condition of constant tomato paper is:temperature 80℃,baking 2.5h under oven drying,then microwave drying(medium baking temperature)at 100s.By the optimal echnology of processing,the film thickness can achieve 0.8-1.2mm,the ratio is 0.0345g/cm2,the film intactrate rate of 89.6%.3.Study on the effect of the seasoning adding methods on sensory quality,ingcluding appearance、aroma、taste.,we know the best way of add seasonings is to spray the flavoring liquid solution between oven drying and microwave drying,which is better than add/spray flavoring powers.4.The orthogonal experiment of three levels is designed by study on absolut threshold and differential threshold of various seasonings.The recipe of original flavor tomato paper is:Salt 0.25%,Sugar0.12%,Aginomoto 0.10%,Chicken essence 0.07%.The recipe of piquancy flavor tomato paper is:Salt 0.25%,Sugar0.12%,Aginomoto 0.10%,Chicken essence 0.07%,piquancy powder 0.15%.The recipe of five-spice flavor tomato paper is:Salt 0.25%,Sugar0.12%,Aginomoto 0.10%,Chicken essence 0.07%,five-spice powder 0.12%.5.Under the above condition,the water content of constant fruit-vegetable paper is 7.52%,reducing sugar 2.25%,total sugar 3.45%,total acid 0.29%,protein0.72%,dietary fiber0.51%.The preservation condition of constant fruit-vegetable paper have been studied.We get the result that tomato paper is preserved in a low-temperature dark place without oxygen.