【摘要】：海參是海鮮珍品,富含重要的生物活性成分,極具營養(yǎng)價值和商品價值。海參體內(nèi)含有自溶酶,鮮活海參離開海水很快會自溶消失,因此必須盡快加工,80%的鮮活海參都加工成為干海參。傳統(tǒng)的海參干制工藝過程復(fù)雜粗糙,目的在于延長海參的貯藏時間,產(chǎn)品質(zhì)量差,易摻假,干品泡發(fā)復(fù)水通常需三天以上,傳統(tǒng)方法的缺陷限制了海參產(chǎn)業(yè)的發(fā)展。傳統(tǒng)方法依然沿用至今,并在海參干品中占主要地位,說明了海參干制技術(shù)發(fā)展的滯后,新技術(shù)的研究和應(yīng)用有待于進(jìn)一步深入和開發(fā)。本研究選取中國市場認(rèn)可度高的刺參作為試驗原料,進(jìn)行了營養(yǎng)分析、干燥方法及干燥工藝的相關(guān)研究,具體內(nèi)容如下:1.刺參營養(yǎng)成分的測定與分析:結(jié)果表明刺參含有高蛋白、低脂肪、多種微量元素、無重金屬污染,屬于營養(yǎng)價值較高的健康食品。2.真空冷凍干燥刺參的工藝優(yōu)化:為進(jìn)行刺參凍干工藝優(yōu)化,先后采取單因素試驗、中心組合試驗和響應(yīng)面分析法對真空冷凍干燥刺參的工藝參數(shù)進(jìn)行研究,以感官評價、干品保形率、復(fù)水品物性分析作為研究凍干刺參品質(zhì)的基礎(chǔ)。先通過單因素實驗在預(yù)凍溫度、預(yù)凍時間、最大加熱板溫度和真空度四個因素中確定后續(xù)中心組合試驗的因素,同時確定了各因素的范圍:預(yù)凍溫度為-20℃～40℃,預(yù)凍時間為2.5h～7.5h,最大加熱板溫度為60～90℃。通過將指標(biāo)測定值離差標(biāo)準(zhǔn)化及歸一化處理得到品質(zhì)綜合評價指標(biāo),并以此作為響應(yīng)值,利用響應(yīng)面分析預(yù)凍溫度、預(yù)凍時間、最大加熱板溫度對凍干刺參綜合指標(biāo)的影響,在預(yù)凍溫度、預(yù)凍時間和最大加熱板溫度三個因素中,預(yù)凍溫度為影響凍干刺參綜合品質(zhì)的最顯著因素。中心組合試驗結(jié)果表明凍干刺參最佳的工藝條件為:預(yù)凍溫度-34.59℃,預(yù)凍時間4.26h,最大加熱板溫度80.27℃,選擇工藝參數(shù):預(yù)凍溫度-35℃,預(yù)凍時間4h,最大加熱板溫度80℃,進(jìn)行驗證試驗,獲得真空冷凍干燥刺參品質(zhì)與預(yù)測值基本一致,模型能反映實際問題。3.不同干燥方式干燥刺參的對比分析:本研究對比了四種常用的海產(chǎn)品干制技術(shù)的效果,對比了不同干制技術(shù)干制刺參產(chǎn)品的品質(zhì)和不同技術(shù)的能耗及生產(chǎn)時間等指標(biāo),結(jié)果表明:凍干刺參品質(zhì)最好,保形率高于90%,復(fù)水比高于10,品質(zhì)最好,熱風(fēng)干燥和微波干燥刺參品質(zhì)相對較差,微波凍干刺參能一定程度保證刺參品質(zhì),縮短凍干時間約40%,降低凍干能耗約45%,但若想取得良好效果,需要進(jìn)一步研究改進(jìn)。
[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，

本文編號：2148144