The influence of different processing technology on the quality of Southern-China-cultured sea cucumber ( Apostichopus japonicas)
-
摘要: 以南移养殖仿刺参为原料,按不同工艺加工成刺参产品,通过对食用状态的刺参水分、重量、营养及功能成分、质构等的测定,比较分析不同加工工艺对南移刺参品质的影响。结果显示,不同加工工艺处理的刺参,其营养及功能成分均有一定损失,冻干刺参粉营养及功能成分流失最少,糖干刺参流失最多;冷风淡干刺参发制速率快,具有良好的弹性和咀嚼性,是一种较理想的干制方式。Abstract: Southern-China- cultured Apostichopus japonicas as the research object, the products were produced with different processing technology. The influence of different processing technology on the quality of products were analyzed with comparing the moisture, weight, nutrients, active constituents, texture property, and so on.The result showed that the nutrients and active constituents of sea cucumber A. japonicus with different processing technology were partially lost.The nutrient loss of Freeze-drying sea cucumber powder was much less than that of Sugar-drying sea cucumber.The cold wind drying sea cucumber A.japonicas had the fast water-swollen rate, the better elasticity and chewiness.The cold wind drying was a good processing method.
-
[1] 边陆军, 代国庆.我国海参养殖业可持续发展的制约因素及对策探讨[J].中国水产, 2013 (1) :60-62. [2] 孙建璋, 庄定根, 陈兰涛, 等.刺参南移养殖技术研究[J].浙江海洋学院学报:自然科学版, 2006 (2) :148-153. [3] 苏来金, 徐仰丽, 张井, 等.温州地区海参产业现状及发展对策[J].浙江农业科学, 2011 (4) :943-946. [4] 焦健, 康海燕.海刺参在传统加工过程中部分功能成分流失的实验研究[J].中国海洋药物, 2010 (4) :46-49. [5] 苏秀榕, 徐静, 向怡卉, 等.水发刺参的冷冻干燥技术研究[J].食品科学, 2008 (10) :277-280. [6] Nagai T, Araki Y, Suzuki N.Collagen of the skin of ocellate puffer fish (Takifugu rubripes) [J].Food Chemistry, 2002, 78 (2) :173-177.
[7] Dubois M, Gilles K A, Hamilton J K, et al.Colorimetric method for determination of sugars and related substances[J].Analytical chemistry, 1956, 28 (3) :350-356.
[8] 袁文鹏, 刘昌衡, 王小军, 等.仿刺参不同部位营养成分的分析及综合评价[J].食品工业科技, 2010, 31 (5) :348-350. [9] 郝梦甄, 胡志和.超高压和盐渍泡发处理海参的质构和功能成分比较研究[J].食品科学, 2013 (5) :115-119. [10] 孙妍.海参干燥动力学的研究[D].青岛:中国海洋大学, 2007. [11] 董秀萍, 朱蓓薇, 金文刚, 等.牡蛎冷冻干燥后复水特性及微观结构的研究[J].食品与机械, 2011 (4) :119-122. [12] 段续.海参微波—冻干联合干燥工艺与机理研究[D].无锡:江南大学, 2009. [13] 
[14] 陈燕.盐渍海参物性学及相关标准研究[D].青岛:中国海洋大学, 2009. [15] 农业部渔业局.中国渔业统计年鉴[Z].北京:中国农业出版社, 2013. [16] 张春丹, 姜李雁, 苏秀榕, 等.南北养殖仿刺参营养成分的比较[J].水产科学, 2013 (1) :41-45. [17] 袁文鹏, 刘昌衡, 王小军, 等.仿刺参真空冷冻干燥工艺的研究[J].山东科学, 2010 (2) :67-70. [18] 韩志, 谢晶.水蛭冷冻干燥过程优化及最佳工艺条件的确立[J].安徽农业科学, 2008 (31) :13849-13850. [19] 石云波.真空冷冻干燥技术及其在海产品加工中的应用[J].制冷与空调, 2012 (2) :47-51. [20] Kilic A.Low temperature and high velocity (LTHV) application in drying:Characteristics and effects on the fish quality[J].Journal of Food Engineering, 2009, 91 (1) :173-182.
[21] 汤志旭, 薛冬梅, 徐凤香, 等.即食海参质构及流变学特征的研究[J].食品工业科技, 2007, 28 (10) :57-60. [22] 卫生部办公厅关于糖干海参有关问题的复函[J].中国食品卫生杂志, 2011 (3) :238. [23] 袁文鹏, 刘新, 樊廷俊, 等.仿刺参加工废液中几种海参皂苷化合物的分离鉴定[J].山东大学学报:理学版:, 2011 (7) :17-20. [24] 孔繁东, 郑含笑, 祖国仁, 等.海参废液发酵酱油工艺研究[J].中国酿造, 2008 (18) :64-66.
计量
- 文章访问数: 109
- HTML全文浏览量: 13
- PDF下载量: 120
下载:
