富硒海芦笋的真空油炸工艺研究  

Change in Selenium Content of Selenium-rich Salicornia bigelovii Torr. during Vacuum Frying

作　　者：范友丙[1] 张慜[1,2] 周祥[3] 蔡金龙[3] 丁占生[1,2] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122 [3]江苏晶隆海洋产业发展有限公司,江苏大丰224145

出　　处：《食品科学》2009年第12期82-85,共4页Food Science

基　　金：江苏省科技成果转化专项资金项目(BA2006058)

摘　　要：本实验选取富硒海芦笋作为研究对象,研究了富硒海芦笋在真空油炸前的漂烫、脱盐和浸渍调味以及真空油炸温度、时间和油炸真空度对富硒海芦笋中的硒含量的影响规律。结果发现:漂烫对硒的保存率影响较大,脱盐对硒影响较小,浸渍调味可以减少硒的损失;真空油炸温度、时间和真空度对硒含量的影响显著,在100±20℃,0.09MPa下,油炸15min基本上可以使得产品的含水率达到2%,此时总硒保存率约为32%。Effects of pretreatment （blanching, desalfing and sugaring） and vacuum frying conditions （temperature, vacuum degree and duration） on the selenium content of selenium-rich Salicornia bigelovii Torr. were studied. The results showed that 30% of selenium was lost in blanching, while desalting had no significant effect on selenium content, and sugaring may reduce the loss of selenium. Moreover, all of vacuum frying temperature, vacuum degree and duration significantly affected the selenium content. Under the condition of vacuum frying at 100 ± 20 ℃ and 0.09 MPa for 15 min, the moisture of the product reached 2% and the selenium preservation was 32%.

关 键 词：真空油炸 海芦笋 水分 硒保存 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]