Technical Study Of Vacuum Fried Salicornia Bigelovii Torr.

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.