摘要
通过对含盐量、浸泡液的电导率、VC、叶绿素、干制品复水前后的感官评定分析,研究了清水浸泡、真空渗透、超声波处理等3种脱盐方式对海芦笋干制品含盐量及其品质的影响。结果表明,真空渗透在脱盐效果方面,与超声波处理效果相当,远优于清水浸泡;在VC等以上各质量参数方面,优于清水浸泡和超声波处理。采用真空渗透既能有效脱盐,又能最大程度保持产品品质。
In this manuscript, the quality changes of the dehydrated Salicornia bigelovii Torr treated by clear water immersion, vacuum infiltration and ultrasonic treatment were inverstigated, and the quality parameters were compared on the basis of salt content, conductivity of soak solution, VC and chlorophyll contents, sensory assess before or after rehydration. The desalting effect treated by vacuum infiltration were indentical to those treated by ulti＇asonic , and much better than those of clear water immersion. The quality parameters of product treated by vacuum infiltration were superior to the others treatments. The results shown that by vacuum infiltration the effect of desalting and the maximum quality characteristics of product was achieved.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2008年第6期39-43,共5页
Journal of Food Science and Biotechnology
基金
国家自然科学基金项目(20776062)
江苏省科技成果转化专项资金项目(BA2006058)
关键词
清水浸泡
真空渗透
超声波处理
海芦笋干制品
品质
clear water immersion
vacuum in{iltration
ultrasonic treatment
dehydratedsalicornia bigelovii torr
quality
