不同复水条件对淡干海参品质的影响  

Effect on quality of dried sea cucumber with different rehydration conditions

作　　者：洪佳敏[1] 李丹辰[1] 张浩[1] 陈丽娇[1] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002

出　　处：《福建水产》2014年第1期29-34,共6页Journal of Fujian Fisheries

基　　金：福州市区域科技重大项目(2012-Q-10)

摘　　要：淡干海参发展前景广阔，是海参干制品今后发展的主要趋势之一，但不同的复水条件对淡干海参的营养和口感会产生较为明显的影响，基于此本实验拟研究不同的热烫温度、热烫时间、保温温度及保温时间处理后对淡千海参的营养及口感等品质的影响。实验通过测定淡干海参在复水过程中的复水比、淡干海参质构特性（硬度、弹性）等指标，并对其进行比较分析。结果表明：经过90℃热烫20min后，在70℃保温40h，复水比达5～6的条件下淡干海参复水效果最好，质构良好、口感俱佳。此结论为淡干海参的科学食用和推广提供一定的理论基础和科学依据。With broad development prospects, dried sea cucumber is one of main trends in the development of sea cucumber dry products in the future. Different conditions on rehydration had a more significant impact on nutrition and taste of dried sea cucumber. Based on the above, this study intends to explore the impact of dried sea cucumber nutrition and taste with different blanching temperature, blanching time, holding temperature and holding time. Rehydration ratio, textural properties （hardness, elasticity ） in the rehydrating process of dried sea cucumber and other indicators were measured, compared and analyzed. The results showed that： blanching 20 rain at 90℃, holding 40 h at 70℃ and rehydration ratio of 5 -6, in which dried sea cucumber was rehydrated best, good texture and taste. This conclusion can provide certain theoretical foundation and scientific basis for scientific eating and promotion of dried sea cucumber.

关 键 词：淡干海参 复水比 品质 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]