刺参不同干燥工艺的研究
发布时间：2018-07-27 14:41
【摘要】：海参是海鲜珍品,富含重要的生物活性成分,极具营养价值和商品价值。海参体内含有自溶酶,鲜活海参离开海水很快会自溶消失,因此必须尽快加工,80%的鲜活海参都加工成为干海参。传统的海参干制工艺过程复杂粗糙,目的在于延长海参的贮藏时间,产品质量差,易掺假,干品泡发复水通常需三天以上,传统方法的缺陷限制了海参产业的发展。传统方法依然沿用至今,并在海参干品中占主要地位,说明了海参干制技术发展的滞后,新技术的研究和应用有待于进一步深入和开发。本研究选取中国市场认可度高的刺参作为试验原料,进行了营养分析、干燥方法及干燥工艺的相关研究,具体内容如下:1.刺参营养成分的测定与分析:结果表明刺参含有高蛋白、低脂肪、多种微量元素、无重金属污染,属于营养价值较高的健康食品。2.真空冷冻干燥刺参的工艺优化:为进行刺参冻干工艺优化,先后采取单因素试验、中心组合试验和响应面分析法对真空冷冻干燥刺参的工艺参数进行研究,以感官评价、干品保形率、复水品物性分析作为研究冻干刺参品质的基础。先通过单因素实验在预冻温度、预冻时间、最大加热板温度和真空度四个因素中确定后续中心组合试验的因素,同时确定了各因素的范围:预冻温度为-20℃～40℃,预冻时间为2.5h～7.5h,最大加热板温度为60～90℃。通过将指标测定值离差标准化及归一化处理得到品质综合评价指标,并以此作为响应值,利用响应面分析预冻温度、预冻时间、最大加热板温度对冻干刺参综合指标的影响,在预冻温度、预冻时间和最大加热板温度三个因素中,预冻温度为影响冻干刺参综合品质的最显著因素。中心组合试验结果表明冻干刺参最佳的工艺条件为:预冻温度-34.59℃,预冻时间4.26h,最大加热板温度80.27℃,选择工艺参数:预冻温度-35℃,预冻时间4h,最大加热板温度80℃,进行验证试验,获得真空冷冻干燥刺参品质与预测值基本一致,模型能反映实际问题。3.不同干燥方式干燥刺参的对比分析:本研究对比了四种常用的海产品干制技术的效果,对比了不同干制技术干制刺参产品的品质和不同技术的能耗及生产时间等指标,结果表明:冻干刺参品质最好,保形率高于90%,复水比高于10,品质最好,热风干燥和微波干燥刺参品质相对较差,微波冻干刺参能一定程度保证刺参品质,缩短冻干时间约40%,降低冻干能耗约45%,但若想取得良好效果,需要进一步研究改进。
[Abstract]:Sea cucumbers are seafood treasures, rich in important biological active ingredients, with great nutritional and commercial value. Sea cucumbers contain autolytic enzymes, fresh sea cucumbers will disappear quickly after leaving the sea water, so 80% of fresh sea cucumbers must be processed as dry sea cucumbers as soon as possible. The traditional dry process of sea cucumber is complicated and rough, the purpose is to prolong the storage time of sea cucumber, the product quality is poor, easy to adulterate, the dry product usually needs more than three days to blistering and rehydration, the defect of the traditional method limits the development of sea cucumber industry. The traditional method is still in use up to now and occupies the main position in dry products of sea cucumber, which shows that the development of dry technology of sea cucumber is lagging behind, and the research and application of new technology need to be further developed. In this study, the highly recognized Acanthopsis japonicus in China market was selected as the experimental material, and the nutrition analysis, drying method and drying technology were studied. The specific contents are as follows: 1. Determination and analysis of nutritional components of Acanthopsis japonicus: the results show that Acanthopsis japonicus contains high protein, low fat, many trace elements, no heavy metal pollution, and belongs to healthy food with high nutritional value. In order to optimize the freeze-drying process of Acanthopsis japonicus, single factor test, central combination test and response surface analysis were adopted to study the technological parameters of vacuum freeze-drying Acanthopsis japonicus. The analysis of shape preserving rate and rehydration property of dried products is the basis of studying the quality of lyophilized Acanthopsis japonicus. The factors of follow-up central combination test were determined by single factor experiment in four factors: prefreezing temperature, prefreezing time, maximum heating plate temperature and vacuum degree, and the range of each factor was determined: prefreezing temperature was -20 鈩，
本文编号：2148144
[Abstract]:Sea cucumbers are seafood treasures, rich in important biological active ingredients, with great nutritional and commercial value. Sea cucumbers contain autolytic enzymes, fresh sea cucumbers will disappear quickly after leaving the sea water, so 80% of fresh sea cucumbers must be processed as dry sea cucumbers as soon as possible. The traditional dry process of sea cucumber is complicated and rough, the purpose is to prolong the storage time of sea cucumber, the product quality is poor, easy to adulterate, the dry product usually needs more than three days to blistering and rehydration, the defect of the traditional method limits the development of sea cucumber industry. The traditional method is still in use up to now and occupies the main position in dry products of sea cucumber, which shows that the development of dry technology of sea cucumber is lagging behind, and the research and application of new technology need to be further developed. In this study, the highly recognized Acanthopsis japonicus in China market was selected as the experimental material, and the nutrition analysis, drying method and drying technology were studied. The specific contents are as follows: 1. Determination and analysis of nutritional components of Acanthopsis japonicus: the results show that Acanthopsis japonicus contains high protein, low fat, many trace elements, no heavy metal pollution, and belongs to healthy food with high nutritional value. In order to optimize the freeze-drying process of Acanthopsis japonicus, single factor test, central combination test and response surface analysis were adopted to study the technological parameters of vacuum freeze-drying Acanthopsis japonicus. The analysis of shape preserving rate and rehydration property of dried products is the basis of studying the quality of lyophilized Acanthopsis japonicus. The factors of follow-up central combination test were determined by single factor experiment in four factors: prefreezing temperature, prefreezing time, maximum heating plate temperature and vacuum degree, and the range of each factor was determined: prefreezing temperature was -20 鈩，
本文编号：2148144
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