海蓬子速冻蔬菜护色及脱盐工艺的研究  

Studies on Optimization of Desalination Process Conditions of Salicornia bigelovii Torr Instant Frozen Vegetable

作　　者：陈美珍[1] 廖绪标[1] 梁彬[1] 刘艳[1] 

机构地区：[1]汕头大学理学院,广东汕头515063

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)

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.

关 键 词：海蓬子 护绿 烫漂 渗透脱盐 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]