【摘要】 以笋为原料，以大豆卵磷脂、明胶、羧甲基纤维素钠为增稠剂，在单因素实验的基础上，利用响应面实验法确定竹笋蔬菜纸的最佳工艺参数。结果表明，当大豆卵磷脂的添加量为0.40%,羧甲基纤维素钠添加量为0.29%,明胶的添加量为0.38%时，制得的蔬菜纸成型最好，有韧性，颜色金黄、均匀，感官评价最佳。更多还原

【Abstract】 With bamboo shoot as main raw materials, soybean lecithin, gelatin and sodium carboxymethyl cellulose(CMC-Na) as thickening agent, on the basis of single factor test, response surface method was adopted to determine the optimal technological parameters of bamboo shoot vegetable paper. The results showed that when the amount of soybean lecithin was 0.40%,the amount of CMC-Na was 0.29%, and the amount of gelatin was 0.38%, the prepared bamboo shoot vegetable paper had the best shape, toughness, smooth surface, uniform and golden color, and the best sensory evaluation.更多还原