即食虾仁干燥技术优化及保鲜分析  

Drying Technology Optimization and Fresh-keeping Analysis of Litopenaeus vannamei Instant Shrimp

作　　者：何韩炼[1] 谢超[1] 孙嫒[1] 吴冬梅[1] 

机构地区：[1]浙江海洋学院食品与医药学院,浙江舟山316022

出　　处：《浙江海洋学院学报（自然科学版）》2013年第4期328-333,共6页Journal of Zhejiang Ocean University(Natural Science Edition)

基　　金：浙江省公益项目(2012C21068;2012C33084);浙江省重大科技项目(2012C11015-2);浙江省自然基金项目(LY13C200005)

摘　　要：采用热风干燥技术,以凡纳滨对虾即食虾仁为原料,通过研究不同温度(50、60、70、80℃)条件下即食虾仁的干燥曲线、质构及色差值的变化情况,确定了最佳的热风干燥温度为60℃。在该条件下生产的虾仁制品肌肉组织紧密、色泽鲜明、虾体完整。同时对虾仁制品进行了保鲜研究,结果表明虾仁制品经过复合保鲜剂(乳酸链球菌素0.05%,茶多酚0.03%)处理1.5 h,经干燥、包装、杀菌处理后于37℃条件下保藏7 d,虾仁产品的菌落总数为0.97 Log10 CFU/g,符合国家食品卫生要求,可以食用。The Litopenaeus vannamei instant shrimp was used as raw materials in this experiment which studied on changes of drying curve, texture and color values of instant shrimp dried under different tempera- tures（50 ℃, 60 ℃, 70 ℃, 80 ℃）, using hot air drying technology. The result showed that the best hot air drying temperature is 60℃. The products produced under the condition of 60 ℃ had tight muscle tissue, bright color and integral shrimp. At the same time, the shrimp products fresh-keeping were researched. The results showed that, after drying, packaging, sterilization and preservation for 7 days under the conditions of 37 ℃, the total number of bacteria in shrimp products treated with complex preservative （nisin 0.05%, polyphenols 0.03% ） for 1.5 h was 0.97 Log10 CFU/g. It conformed to the requirements of the national food hygiene and edible.

关 键 词：即食虾仁 干燥技术 乳酸链球菌素 茶多酚 

分 类 号：S983.0[农业科学—捕捞与储运]