海芦笋脱盐和真空油炸工艺的优化  

Optimization of Desalting and Vacuum Frying of Salicornia bigelovii Torr

作　　者：阮宏伟[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：《食品与生物技术学报》2009年第3期332-337,共6页Journal of Food Science and Biotechnology

基　　金：江苏省科技成果转化专项资金项目(BA2006058)

摘　　要：研究了海芦笋的脱盐和真空油炸工艺.以漂烫时间,冷冻时间,水料比和真空渗透时间为因素,通过L16(45)正交实验,确定了最优脱盐工艺.通过以油炸温度,真空度,油炸时间为因素的L9(34)正交实验和甩油转速实验,确定了最优的真空油炸工艺.结果表明:海芦笋经过90℃漂烫漂烫6 min,再冷冻24 h,然后以水料比15∶1真空渗透脱盐6 h。经前干燥后于100℃,真空度0.095 MPa条件下真空油炸10 min,再以450 r/min的转速脱盐8 min后所得真空油炸海芦笋的品质最佳.In this manuscript, the desalting and vacuum frying technological conditions, such as blanching time, freezing time, water stuff ratio, vacuum infiltration time, frying temperature, vacuum degree and frying time of Salicornia bigelovii Torr were optimized by orthogonal experiment and remove oil experiment. The optimum conditions of enzymatic hydrolysis were summarized and listed as follows： blanching 6 min at 90 ℃, then freezing 24 h, water stuff ratio 15 ： 1 add water and vacuum infiltration, desalting time was 6h, after per-drying, the stuff was send to vacuum frying at 100 ℃ ,0. 095 MPa condition, frying time was 10 min, rotate speed was 450 r/min, remove oil 8 min with 450 r/min.

关 键 词：海芦笋 脱盐 真空油炸 工艺 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]