CAJ | 학술논문

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15 min，热水漂烫（水料比15：1，95益，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益，6 min），再在常压下渗透脱盐（水料比20：1，30益，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.
분별채용단인소실험화정교실험우화해봉자속동소채탈염공예조건.결과표명：우화적탈염공예조건위：12배1.2%Na2CO3용액침포해봉자15 min，열수표탕（수료비15：1，95익，6 min），재재진공도0.08MPa조건하삼투탈염（수료비10：1，6 h），기최종적함염량강지1.32%；혹12배1.2%Na2CO3용액침포해봉자15 min，열수표탕（수료비15：1，95익，6 min），재재상압하삼투탈염（수료비20：1，30익，8 h），기최종적함염량강지1.22%.무론시진공탈염，환시상압탈염，해봉자외관정묵록색，결구형상보지교호.
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.