杏盐坯脱盐工艺优化  

Desalting of Salted Apricot Fruits

作　　者：王田 王雪妃 任新雅 游鸿瑞 承春平 杜雨桐 陈恺 李焕荣 WANG Tian;WANG Xuefei;REN Xinya;YOU Hongrui;CHENG Chunping;DU Yutong;CHEN Kai;LI Huanrong(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,Xinjiang,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052

出　　处：《食品研究与开发》2023年第15期84-89,共6页Food Research and Development

基　　金：国家重点研发计划项目(2019YFD1002303-2);新疆农业大学研究生科研创新项目(XJAUGRI2022016);乡村振兴产业发展科技行动项目(2021NC054);2020年中央财政林草科技推广示范项目(新[2020]TG 19号)。

摘　　要：为实现咸杏坯脱盐后的品质控制,该试验对咸杏坯常压脱盐及超声波辅助脱盐工艺进行研究,通过单因素试验和正交试验分析,以脱盐率为评价指标优化脱盐工艺。结果表明,常压脱盐最佳工艺参数为浸泡时间6 h、料液比1∶4(g/mL)、换水次数3;超声波辅助脱盐最佳脱盐工艺参数为超声时间180 min、超声功率200 W、超声温度30℃。通过对脱盐后杏坯相关指标综合分析得出,超声波辅助脱盐的杏坯品质优于常压脱盐。In order to achieve quality control of salted fresh apricot fruits after desalting,The performance of normal pressure desalting and ultrasound-assisted desalting processes was studied.The single factor test and orthogonal test were employed to optimize the desalting conditions with desalting rate as the evaluation indicator.The optimal normal pressure desalting process was optimized as soaking with the solid-to-liquid ratio of 1∶4(g/mL)for 6 h with three times of water changing.The ultrasound-assisted desalting process was optimized as ultrasound treatment at 200 W and 30℃for 180 min.According to the quality indicators of desalted apricot fruits,ultrasound-assisted desalting outperformed normal pressure desalting.

关 键 词：鲜杏 杏坯 脱盐工艺 脱盐率 超声波 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]