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| 烘焙纸的特性及研究进展 |
| The Properties and Research Progress of Baking Paper |
| 收稿日期： |
| DOI：10.11980/j.issn.0254-508X.2016.11.011 |
| 关键词: 烘焙纸 剥离性 防油性 食品安全性 |
| Key Words:baking paper release properties grease resistance food safety |
| 基金项目: |
| 作者 | 单位 | | 李 政1,2 | 1.中国制浆造纸研究院,北京,100102；2.制浆造纸国家工程实验室,北京,100102 | | 刘 文1,2 | 1.中国制浆造纸研究院,北京,100102；2.制浆造纸国家工程实验室,北京,100102 | | 刘群华1,2 | 1.中国制浆造纸研究院,北京,100102；2.制浆造纸国家工程实验室,北京,100102 |
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| 摘要:介绍了烘焙纸的主要用途,其可用作烧烤及烤箱垫纸、蒸笼垫纸、食品包装、蛋糕杯；并简单介绍了烘焙纸的市场概况,分析了烘焙纸的剥离性、防油性、耐温性、成型度、安全性等主要特性,总结了国内外烘焙纸的生产工艺、研究进展；最后对我国烘焙纸的发展进行了展望。 |
| Abstract:The applications of baking paper were introduced firstly. Baking paper can be used as cooking paper, steaming paper, food wrapper, baking cup. The brief market situation of each application was discussed. Then the peeling properties, grease resistance, heat resistance, mold ability, food safety of baking paper were analyzed in detail. Finally the production process and research progress at home and abroad were summarized, the prospect and existing problem of the backing paper development were discussed. |
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