期刊文献+

海蓬子速冻蔬菜护色及脱盐工艺的研究 被引量:4

Studies on Optimization of Desalination Process Conditions of Salicornia bigelovii Torr Instant Frozen Vegetable
下载PDF
导出
摘要 分别采用单因素实验和正交实验优化海蓬子速冻蔬菜脱盐工艺条件.结果表明:优化的脱盐工艺条件为:12倍1.2%Na2CO3溶液浸泡海蓬子15min,热水漂烫(水料比15:1,95℃,6 min),再在真空度0.08MPa条件下渗透脱盐(水料比10:1,6 h),其最终的含盐量降至1.32%;或12倍1.2%Na2CO3溶液浸泡海蓬子15 min,热水漂汤(水料比15:1,95℃,6 min),再在常压下渗透脱盐(水料比20:1,30℃,8 h),其最终的含盐量降至1.22%.无论是真空脱盐,还是常压脱盐,海蓬子外观呈墨绿色,结构形状保持较好. The optimization of desalination process conditions was studied on Salicornia bigelovii Torr instant frozen vegetable. The results showed that the condition is as tollaws:Salicornia bigelovii Torr was soak in 12 times 1.2% Na2CO3 solution for 15min, hot-water blanching (water weight/material weight is 15:1 ,95℃,6 min), then osmosis desalination under the vaccum of 0.08 MPa (water weight/material weight is 10:1,6 h), and the final content of salt decreased to 1.32%;or Salicornia bigelovii Torr was soak in 12 times 1.2% Na2CO3 solution for 15min,hot-water blanching (water weight/material weight is 15 : 1,95℃,8 min), then osmosis desalination at constant pressure(water weight/material weight is 20:1,30℃,8h),and the final content of salt will be decreased to 1.22%. Therefore,the appearance of Salicornia bigelovii Torr is black green,and its structure is kept in a good shape regardless of using vacuum desalination, or atmospheric desalination.
机构地区 汕头大学理学院
出处 《汕头大学学报(自然科学版)》 2013年第4期40-48,共9页 Journal of Shantou University:Natural Science Edition
基金 广东省教育部省部产学研合作专项资金项目(2010B090400461) 汕头市科技计划项目(2011-156)
关键词 海蓬子 护绿 烫漂 渗透脱盐 Salicornia bigelovii Torr green maintaining blanching desalination
  • 相关文献

参考文献10

二级参考文献58

共引文献150

同被引文献90

  • 1汪建明,郭林海.从发达国家食品监管体系看我国食品安全问题及对策[J].中国食品添加剂,2009,20(S1):56-60. 被引量:20
  • 2武杰,屠康.即食海蜇丝生产新工艺[J].无锡轻工大学学报(食品与生物技术),2004,23(5):63-65. 被引量:4
  • 3李志新,胡松青,陈玲,李琳.食品冷冻理论和技术的进展[J].食品工业科技,2007,28(6):223-225. 被引量:24
  • 4GB5009.3-2010.食品安全国家标准食品中水分的测定[S].
  • 5GB/T5009.44-2003肉与肉制品卫生标准的分析方法[S].2003.
  • 6SC/T3210-2001.盐渍海蜇皮和盐渍海蜇头[S].
  • 7向怡卉,苏秀榕,董明敏,陈才利.盐渍海参水发技术的研究[J].食品科学,2007,28(12):153-156. 被引量:17
  • 8ANSES M, MANZOCCO L, PANOZZO A, et al. Effect of radio frequency assisted freezing on meat microstructure and quality[J]. Food Research International, 2012(46): 50-54.
  • 9DELGADO AE, ZHENG L Y, SUN DW. Influence of ultrasound on freezing rate of immersion-frozen apples[J]. Food and Bioprocess Technology, 2009(2): 263-270.
  • 10MYOJIN C, ENAMI N, NAGATA A, et al. Changes in the radical-scavenging activity of bitter gourd (Momordica charantia L.). during freezing and frozen storage with or without blanching[J]. Journal of Food Science, 2008, 73(7):546-550.

引证文献4

二级引证文献16

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部