不同脱盐方式对海芦笋干制品品质的影响  

Effect of Different Desalting Methods on Quality Changes of Dehydrated Salicornia Bigelovii Torr

作　　者：竹文礼[1] 张慜[1] 周祥[2] 蔡金龙[2] 

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江苏晶隆海洋产业发展有限公司,江苏大丰224145

出　　处：《干燥技术与设备》2007年第6期293-298,共6页

基　　金：江苏省科技成果转化专项资金项目(BA2006058)

摘　　要：分别对清水浸泡、真空渗透、超声波处理等不同脱盐方式对海芦笋干制品含盐量的影响进行了讨论,以含盐量、Vc、叶绿素、干制品复水前后的感官评定等为质量参数,分别进行比较。实验结果表明,采用真空渗透处理既能达到脱盐的目的,又能最大限度地保持产品品质。In this paper, the quality changes of the dehydrated Salicomia 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, Vc and chlorophyll contents, sensory assess before or after rehydration. The experiment results have shown that by vacuum infiltration the effect of desalting and the maximum quality characteristics of produce was achieved.

关 键 词：清水浸泡 真空渗透 超声波处理 海芦笋干制品 品质 

分 类 号：TQ028.8[化学工程]