复水条件对淡干海参复水液中水溶性蛋白质含量的影响  

Effects of rehydration conditions on water soluble protein content in the rehydration solution of dried sea cucumber

作　　者：洪佳敏[1] 程文健[1] 张浩[1] 李丹辰[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：《亚热带农业研究》2014年第1期51-55,共5页Subtropical Agriculture Research

基　　金：福州市区域科技重大项目(2012-Q-10)

摘　　要：以淡干海参在复水液中水溶性蛋白质含量为指标,通过单因素及正交试验优化淡干海参的复水条件,确定复水条件对其营养价值的影响。结果表明,经85℃热烫10 min,70℃保温40-50 h,淡干海参的水溶性蛋白质损失最少。Taking the water soluble protein content in rehydration solution of dried sea cucumbers as the index, the rehydration con- ditions of dried sea cucumbers were optimized in the single factor orthogonal test, and the effects of rehydration conditions on the nu- trition were made clear. The results showed that the loss of water soluble protein was the least when the dried sea cucumbers were heated at 85 ℃ for 10 minutes followed by keeping at 70 ℃ for 40 to 50 hours.

关 键 词：淡干海参 水溶性蛋白质 复水条件 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]