水发刺参的冷冻干燥技术研究  

Study on Freeze-drying Technology of Stichopus japonicus Processing

作　　者：苏秀榕[1] 徐静 向怡卉[1] 董明敏[1] 

机构地区：[1]宁波大学应用海洋生物技术教育部重点实验室,浙江宁波315211 [2]温州市农业科学研究院食品科学研究所,浙江温州325006

出　　处：《食品科学》2008年第10期277-280,共4页Food Science

基　　金：国家农业科技成果转化资金资助项目(2007GB2C220359);宁波市科技成果转化资金资助项目(2007C100055)

摘　　要：本实验利用电阻法研究了水发刺参的共晶点(-15℃)和共熔点(-13℃),并依此建立了水发刺参的冷冻干燥工艺:厚度在12～15mm的刺参进行-34℃预冻1h,-25℃冻干42～48h,25℃解析6h。该产品的水分含量低于10%,复水率分别达到35%左右,与冷冻干燥前相比,刺参增重率达60%～65%。并利用质构仪对冻干刺海参复水后的品质进行了检测,发现冻干刺参复水后,咀嚼性、粘着性、黏性等均降低,但弹性增加,凝聚性与回复性基本保持不变。The co-crystallizing and co-melting temperatures of Stichopusjaponicus are determined as - 15 ℃ and - 13 ℃respectively by electrical resistance method. Based on them, The freeze-drying technology of Stichopusjaponicus is determined as follows： prefreezing the Stichopusjaponicus of 12 to 15 mm thickness for 1 h at - 34 ℃, then increasing temperature to - 25 ℃ and keeping for 42 to 48 h, and then rising the temperature to 25 ℃ and keeping for 6 h. The moisture content of the freezedried product is less 10%. The rehydration ratio is about 35%, and the weight gain rate is 60% to 65%. According to determination results by texture analyzer,the hardness, adhesiveness, chewing and gumminess decline, but the springiness rises, and cohesiveness and resilience are almost invariant.

关 键 词：刺参 共晶点 共熔点 真空冷冻干燥 质构分析 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]