北美海蓬子的真空渗透脱盐方法研究

以含盐量、叶绿素含量、VC含量为指标参数,对北美海蓬子脱盐脱水后感官进行评定,探索北美海蓬子真空渗透脱盐的技术指标.试验结果表明,采用漂烫6 min,水料比15∶1,真空渗透脱盐6 h,既能在最短时间内达到脱盐的目的,又能最大限度地保持产品品质,最终脱盐后北美海蓬子干基含盐率4.82%,叶绿素含量2.21 mg/g,VC含量49.85 mg/100 g.

Research on Desalting Method of Vacuum Infiltration in Salicornia bigelovii Torr.

Taking the contents of salt,chlorophyll and vitamin C as parameters,the sensory assess of desalted and dewatered Salicornia bigelovii Torr.was carried out to explore the technical indexes of vacuum infiltrating desalting method.The results showed that,under the conditions of six minutes＇ blanching,water to material ratio of 15∶1 and six hours＇ vacuum infiltrating desalting,we could desalted in the shortest time and kept the product quality furthest,and the desalted S.bigelovii Torr.possessed salt content of 4.82%,chlorophyll content of 2.21 mg/g and vitamin C of 49.85 mg/100 g.