以海带与番茄或海带与胡萝卜为主要原料，在进行海带去腥之后采用成膜的技术研制即食性复合海带纸，其中包括海带的去腥、打浆用水量、成膜剂和干燥方法的确定。研究结果表明采用0.1%的β-环状糊精溶液对海带进行去腥效果最好。制作番茄海带纸时，海带与番茄的最佳质量之比为3∶1，打浆时不需要加水；复合成膜剂最佳配比为CMC-Na0.05%、大豆分离蛋白0.20%、海藻酸钠0.15%。制作胡萝卜海带纸时，海带与胡萝卜的最佳质量之比为2∶1，打浆时采用水和物料质量比为2∶1；复合成膜剂最佳配比为CMC-Na 0.05%、大豆分离蛋白0.05%、海藻酸钠0.20%。采用电烤箱和烤箱板在70℃的时候制作出的复合海带纸口感最好。%Kelp and tomato or kelp and carrot as the main raw materials , after remove the fishy smell of kelp , instant composite kelp paper was developed by film forming technology , including the identification of remove the fishy smell of kelp, water for pulping, film forming agent and drying methods. The results showed that 0.1%β-cyclodextrin was carried out the best to remove the fishy smell of kelp. When making tomato kelp paper ,the best mass ratio of kelp to tomato was a ratio of 3 to 1, while pulping not need to add water,the best ratio of composite film forming agent were CMC-Na of 0.05%, soy protein isolate of 0.20%,sodium alginate of 0.15%. When making carrot kelp paper ,the best mass ratio of kelp to carrot was a ratio of 2 to 1 , while pulping materials for water mass ratio of 2 to 1,the best ratio of the composite film forming agent were CMC-Na of 0.05%, soy protein isolate of 0.05%,sodium alginate of 0.20%. When with the electric oven and the oven plates drying method, composite kelp paper was made out of drying temperature at 70℃taste the best.
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