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对青椒、茄子和黄瓜三种适宜脱水的富硒蔬菜进行了低真空脱水,得到了脱水温度对脱水蔬菜含硒总量和有机硒比例的影响曲线;采用响应曲面法(RSM),对富硒青椒的预烫时间和pH值以及低真空脱水温度条件作了优化设计,得出了较佳的有机硒和色素含量的工艺条件。
The effects of dehydration temperature on total selenium content and organic selenium ratio in dehydrated vegetables were obtained by low vacuum dehydration of three kinds of selenium-rich vegetables suitable for dehydration of green pepper, eggplant and cucumber. Response surface methodology (RSM) Pre-baking time and pH value of green pepper and low vacuum dehydration temperature conditions were optimized, and the better technological conditions of organic selenium and pigment content were obtained.