中文摘要：

以海芦笋为主要原料，并添加增色增香增味物质及助成型物质，用真空微波与真空干燥联合干燥技术生产重组脆片。固定海芦笋添加量为70g，研究增色增香增味物质不同添加量，糯米粉、蔗糖、花生蛋白粉不同添加量及不同煮制调味时间对产品品质的影响，感官评定结果表明：当添加胡萝卜9g，白芝麻8g，味精0．05g时，产品品质最好；正交试验显示：糯米粉添加量为8g，蔗糖添加量为4．5g，花生蛋白粉的添加量为4g，最佳煮制调味时间为6min时产品质量最佳。

英文摘要：

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 Tort, 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.