低盐处理对扇贝柱热风干燥品质的影响  

Effect of low salt on scallop quality in hot air drying

作　　者：郭洁[1] 白凤岐[1] 李笑颜[1] 王颉[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000

出　　处：《食品工业科技》2015年第14期303-307,共5页Science and Technology of Food Industry

基　　金：国家海洋公益性行业科研专项项目(201205031)

摘　　要：以海湾扇贝柱为原料,分析研究在扇贝柱热风干燥过程中不同热风干燥温度、食盐浓度对扇贝柱干燥品质的影响,选取扇贝柱质构、色泽、收缩率与复水率为指标,确定了扇贝柱热风干燥的最优工艺条件。同时测定了扇贝柱干燥过程中水分含量和水分活度的变化,结果表明不同热风干燥温度以及食盐浓度对扇贝柱的干基含水率的影响差异性显著,干燥温度为55℃最优,干燥完成水分含量为20.0%±1.6%。不同食盐浓度对扇贝柱热风干燥质构参数、色泽参数、复水率影响差异性显著,食盐浓度为3%时的质构参数、色泽参数明显优于其他浓度处理的扇贝柱,对扇贝柱收缩率影响差异性不显著。综合热风干燥温度和食盐浓度对扇贝柱干燥特性的影响,确定扇贝柱热风干燥最优工艺条件为:热风干燥温度为55℃,预煮食盐浓度为3%,干燥时间为8h。The bay scallop columns were chosen as raw materials,the quality of scallop under different hot air temperature and salt content were analyzed. The textural properties,color,shrinkage and rehydration were selected as indicators to determine the optimization of the hot air processing on bay scallop,also,the changes of water content and water activity during the drying process were studied. Results showed there were significant differences on water content and water activity among different hot air temperature and salt content,and the quality of bay scallop was the best under the hot air temperature of 55℃ with the water content of 20.0%±1.6% in the end. There were significant differences among textural properties,color dates and rehydration except for shrinkage. Meanwhile,the textural properties,color dates with 3% salt content were better than other salt concentration. Taking the hot air drying temperature and salt content on the quality of bay scallop during hot drying into consideration,the optimal hot air drying condition was obtained,with hot air drying of 55℃ ,salt content of 3% and the hot air drying time of 8h.

关 键 词：食盐浓度 热风干燥 扇贝柱 干燥品质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]