中国毛虾皮低盐度半脱水工艺的研究  

Low salt,half dehydration technology for drying shrimps of China

作　　者：潘超然[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《农业工程学报》2006年第2期168-172,共5页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：为改善中国毛虾盐度高、干瘪、鲜味差及虾体产生断头、黄圈等质量问题,该试验采用还原加盐法,盐水浓度2.5%、蒸煮时间4 m in、蒸煮温度98℃;采用间歇式二道烘干工艺,即先在75℃烘干20 m in后返潮15 m in,再进行二次70℃烘干20 m in;并采用N2和CO2的比例为75%∶25%的混合气体结合BOPP/BOPA组合成的薄膜材料对虾皮进行保鲜包装。试验结果表明:研究的低盐度半脱水工艺可有效控制成品的低盐度,保持虾皮的鲜度和完整性;细菌总数以试验标准≤5×103cfu/g和国家标准≤1×104cfu/g衡量,合格率置信度分别为98.34%和99.99%,置信水平都为95%,制成品在常温下可保存6个月。In order to improve the quality of dried small shrimps of China, low salt, half dehydration technology was studied in the experimentation, the reverted method of adding salt, namely brine density 2.5%, steaming time 4 minutes and steaming temperature 98℃ ; intermittent two-stage drying technology, namely first drying 20 minutes at 75℃, tempering 15 minutes, second-drying for 20 minutes at 70℃ ; and packaging with BOPP/BOPA film filled with 75% N2 and 25% CO2 in component proportion was adopted in the experimentation. The results show that low salt, half dehydration technology can keep low salt concentration, fresh flavor and integrity of dried small shrimps of China effectively, and the probabilities of fulfilling the test standard of ≤5× 10^3 cfu/g and national standard of ≤1 ×10^4 cfu/g of bacterial count are 98.34% and 99.99%, respectively at the same confidence level of 95 %, and the products can be preserved for over six months under normal temperature.

关 键 词：中国毛虾皮 低盐度 半脱水工艺 间歇式二道烘干 细菌总数 

分 类 号：TS205.1[轻工技术与工程—食品科学] S375[轻工技术与工程—食品科学与工程]