Study on the Formula and the Processing Technology of Recombinant Salicornia bigelovii Torr.Chips

Abstract:

The aim of this study was to develop the optimum process parameters for Salicornia bigelovii Torr by the combination of vacuum and microwave technique.For improvement of the color,aroma and flavor of Salicornia bigelovii Torr,food additives and dry techniques were adopted.The formulation made of Salicornia bigelovii Torr.70 g,carrot 9 g,white sesame 8 g,and MSG 0.05 g resulted in highest sensory appreciation.A farther study tested the effect of glutinous rice flour,sucrose,peanut protein powder and different boiling time on the product’s quality.For this an orthogonal test was used and gave an optimum product’s quality at the combination glutinous rice flour 8 g,sucrose 4.5 g and peanut protein powder 4 g and boiling time was 6 min.