真空油炸海芦笋的工艺研究
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摘要
海芦笋隶属于藜科盐角草属,一年生真盐生植物,营养丰富,用途广泛。本文以海芦笋为原料,通过冷冻和真空渗透相结合的方法进行脱盐,然后使用真空油炸方法进行加工,以提高海芦笋的保藏期,增加其附加值。
海芦笋含盐率较高,因此在油炸前需要进行脱盐处理。根据POD酶的失活时间和叶绿素的损失,确定90℃为漂烫温度。实验了不同冷冻方法对脱盐效果的影响,结果显示在-20℃普通冷冻是合适的冷冻方法。通过单因素实验,确定了影响脱盐效果的四个因素,即漂烫时间,冷冻时间,水料比和真空渗透时间,然后以含盐率和叶绿素含量为指标进行脱盐效果的正交实验,得出最优脱盐工艺是漂烫6min,再冷冻24h,然后以水料比15:1真空渗透脱盐6h,每2h换水一次。经过优化后脱盐工艺脱盐的海芦笋的干基含盐率为6.91%,干基叶绿素含量为2.04mg/g。
然后进行预处理实验以降低油炸后产品含油率。实验采用浸渍、预干燥的方法,达到降低产品油炸产品后的含油率的目的。以含油率为指标通过实验得出最佳前处理工艺为:使用20%的麦芽糊精和0.5%CMC-Na的混合浸渍液,在45℃条件下浸渍3h,然后在90-100℃热风预干燥30min。同时发现海芦笋以冷冻状态进行油炸会使含油率大幅升高,因此不选择在油炸前进行冷冻的工艺。
接着研究了海芦笋真空油炸的脱水和吸油规律,通过正交实验得出优化的油炸温度、时间和真空度。结果表明脱水过程分为加速、匀速和降速三个干燥阶段,油炸前10min含油率快速上升,之后含油率的上升缓慢。通过正交实验,得出优化后的真空油炸工艺为油炸温度100℃,油炸时间为9min,油炸真空度为0.090MPa。根据脱油实验结果,在料篮半径为30cm时最佳脱油转速为450r/min,脱油时间8min。由最佳工艺条件进行真空油炸后的海芦笋的含油率为26.81%,含水率为2.89%。
在贮藏过程中,比较了包装材料,光照,脱氧剂和包装方式对真空油炸海芦笋品质量的影响,并对贮藏过程中的酸价和玻璃态转化温度进行了研究。结果表明使用三层铝箔袋,在包装中加入脱氧剂并采用充氮包装,可以最有效的降低油脂氧化速率,减少叶绿素的损失。真空油炸海芦笋贮藏过程中的酸价上升的变化规律符合一级动力学指数规律,根据实验结果,计算出在0℃、10℃、25℃下真空油炸海芦笋的货架期分别为31月,13月,6月。根据Gordon-Taylor模型预测了水分含量和玻璃态转化温度之间的关系。水分含量为3%时关键贮藏温度为1.38℃。对贮藏6个月后的海芦笋进行检验,结果表明产品的酸价和叶绿素保存率均符合标准。
Salicornia bigelovii Torr. is a kind of briny vegetable which belong to Chenopodiaceae Salicornia. It is a carnification and halophytes plant, rich in nutrition and beneficial to human health .
In this research work, the raw material was Salicornia bigelovii Torr. and the main method was vacuum frying. We removed the redundant salt in it and developed Salicornia bigelovii Torr.frying products using vacuum frying methods, these processes increased Salicornia’s shelf period and created added value.
Firstly, removing the redundant salt from Salicornia bigelovii was studied .the blanching temperature was determined by POD enzyme’s inactivation time, Then did L16(45) orthogonal experiment which choose blanching time, freezing time, water material ratio and vacuum interpenetration time as factors. the results show that optimum desalting technological conditions were blanching Salicornia 6min at 90℃hot water, and then froze 24h at -20℃in refrigerating room, then added material weight’s 15 times water of material ,vacuum interpenetration 6h.
Secondly, studied the different pre-treatment methods to decrease the oil content in products, the results show the optimum pre-treatment method was 20% maltodextrin and 0.5% CMC-Na solution as steepage,the material was steeped 3h at 45℃,then air dried 30min at 90-100℃。
Thirdly, the optimum vacuum frying technological conditions was studied. According to orthogonal experiment, the optimum vacuum frying technological conditions were frying temperature 100℃,vacuum degree 0.090MPa,frying time 8min,the remove oil rotate speed was 450r/min, rotate remove oil 8min. processing the Salicornia bigelovii as the optimum conditions ,the product’s oil content was 26.81%,water content is 2.89%
Final, the quality of vacuum fried Salicornia bigelovii. products was studied during storage. Use acid value change as index, according to the first order kinetics exponential equation to predict the shelf period, the results show the shelf periods of vacuum frying products of Salicornia bigelovii were 31 months,13 months,6months at 0℃,10℃, 25℃. According to Gordon-Taylor model, the crucial storage temperature of vacuum frying products of Salicornia bigelovii was predicted, and the crucial storage temperature was 1.38℃when water content was 3%. The acid value and chlorophyll retention of products meet these requirements of fried snack after 6 months storage.
海芦笋含盐率较高,因此在油炸前需要进行脱盐处理。根据POD酶的失活时间和叶绿素的损失,确定90℃为漂烫温度。实验了不同冷冻方法对脱盐效果的影响,结果显示在-20℃普通冷冻是合适的冷冻方法。通过单因素实验,确定了影响脱盐效果的四个因素,即漂烫时间,冷冻时间,水料比和真空渗透时间,然后以含盐率和叶绿素含量为指标进行脱盐效果的正交实验,得出最优脱盐工艺是漂烫6min,再冷冻24h,然后以水料比15:1真空渗透脱盐6h,每2h换水一次。经过优化后脱盐工艺脱盐的海芦笋的干基含盐率为6.91%,干基叶绿素含量为2.04mg/g。
然后进行预处理实验以降低油炸后产品含油率。实验采用浸渍、预干燥的方法,达到降低产品油炸产品后的含油率的目的。以含油率为指标通过实验得出最佳前处理工艺为:使用20%的麦芽糊精和0.5%CMC-Na的混合浸渍液,在45℃条件下浸渍3h,然后在90-100℃热风预干燥30min。同时发现海芦笋以冷冻状态进行油炸会使含油率大幅升高,因此不选择在油炸前进行冷冻的工艺。
接着研究了海芦笋真空油炸的脱水和吸油规律,通过正交实验得出优化的油炸温度、时间和真空度。结果表明脱水过程分为加速、匀速和降速三个干燥阶段,油炸前10min含油率快速上升,之后含油率的上升缓慢。通过正交实验,得出优化后的真空油炸工艺为油炸温度100℃,油炸时间为9min,油炸真空度为0.090MPa。根据脱油实验结果,在料篮半径为30cm时最佳脱油转速为450r/min,脱油时间8min。由最佳工艺条件进行真空油炸后的海芦笋的含油率为26.81%,含水率为2.89%。
在贮藏过程中,比较了包装材料,光照,脱氧剂和包装方式对真空油炸海芦笋品质量的影响,并对贮藏过程中的酸价和玻璃态转化温度进行了研究。结果表明使用三层铝箔袋,在包装中加入脱氧剂并采用充氮包装,可以最有效的降低油脂氧化速率,减少叶绿素的损失。真空油炸海芦笋贮藏过程中的酸价上升的变化规律符合一级动力学指数规律,根据实验结果,计算出在0℃、10℃、25℃下真空油炸海芦笋的货架期分别为31月,13月,6月。根据Gordon-Taylor模型预测了水分含量和玻璃态转化温度之间的关系。水分含量为3%时关键贮藏温度为1.38℃。对贮藏6个月后的海芦笋进行检验,结果表明产品的酸价和叶绿素保存率均符合标准。
Salicornia bigelovii Torr. is a kind of briny vegetable which belong to Chenopodiaceae Salicornia. It is a carnification and halophytes plant, rich in nutrition and beneficial to human health .
In this research work, the raw material was Salicornia bigelovii Torr. and the main method was vacuum frying. We removed the redundant salt in it and developed Salicornia bigelovii Torr.frying products using vacuum frying methods, these processes increased Salicornia’s shelf period and created added value.
Firstly, removing the redundant salt from Salicornia bigelovii was studied .the blanching temperature was determined by POD enzyme’s inactivation time, Then did L16(45) orthogonal experiment which choose blanching time, freezing time, water material ratio and vacuum interpenetration time as factors. the results show that optimum desalting technological conditions were blanching Salicornia 6min at 90℃hot water, and then froze 24h at -20℃in refrigerating room, then added material weight’s 15 times water of material ,vacuum interpenetration 6h.
Secondly, studied the different pre-treatment methods to decrease the oil content in products, the results show the optimum pre-treatment method was 20% maltodextrin and 0.5% CMC-Na solution as steepage,the material was steeped 3h at 45℃,then air dried 30min at 90-100℃。
Thirdly, the optimum vacuum frying technological conditions was studied. According to orthogonal experiment, the optimum vacuum frying technological conditions were frying temperature 100℃,vacuum degree 0.090MPa,frying time 8min,the remove oil rotate speed was 450r/min, rotate remove oil 8min. processing the Salicornia bigelovii as the optimum conditions ,the product’s oil content was 26.81%,water content is 2.89%
Final, the quality of vacuum fried Salicornia bigelovii. products was studied during storage. Use acid value change as index, according to the first order kinetics exponential equation to predict the shelf period, the results show the shelf periods of vacuum frying products of Salicornia bigelovii were 31 months,13 months,6months at 0℃,10℃, 25℃. According to Gordon-Taylor model, the crucial storage temperature of vacuum frying products of Salicornia bigelovii was predicted, and the crucial storage temperature was 1.38℃when water content was 3%. The acid value and chlorophyll retention of products meet these requirements of fried snack after 6 months storage.
引文
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3.赵可夫,李法曾.中国盐生植物.植物学通报,1999,16(3):201-207
4.Z.Q.Lin,V.Cervinka,et al.Managing selenium-contaminated agricultural drainage water by the integrated on-farm drainage management system: role of selenium volatilization[J].Water Research,2002,36,3150-3160
5.吴富贵.海篷子-海水浇灌的作物.植物杂志. 98(5):42
6.M Ajmal Khan.Germination Responses of Salicornia Rubra to Temperature and Salinity, Journal of Arid Environments,2000.45:207-214
7.张颂培.盐生油料植物海蓬子的开发利用.北京农业科学,2001年第6期:29
8.吕中进,Hodges Carl N.Hodges,北美海蓬子(上).世界农业,2001.2(总262):14
9.赵可夫,李发曾.1999.中国盐生植物.北京:科学出版社
10.Breckle.How do halophytes overcome salinity In: Khan MA Biology of Salt Tolerance Plants.IAU ngar,1995,199-203
11.赵可夫,范海.盐胁迫下真盐生植物与泌盐植物的渗透调节物质及其贡献的比较研究.应用与环境生物学报,2006,6(2): 99-105
12.Mohamed Ali Ghars,Elodie Parre,et al.Comparative salt tolerance analysis between Arabidopsis thaliana and Thellungiella halophila,with special emphasis on K+/Na+ selectivity and praline accumulation. Journal of Plant Physiology,2008, 6(165),588-599
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