即食地瓜参的加工工艺研究及营养分析  

Study on the processing technology and nutritional analysis of instant sea cucumber(Acaudina molpadioides)

作　　者：苏永昌[1,2] 刘淑集[1,2] 刘秋凤[1,2] 王茵 石立春[1,2] 刘智禹[1,2] 

机构地区：[1]福建省水产研究所,国家海水鱼类加工技术研发分中心(厦门),福建省海洋生物增养殖与高值化利用重点实验室,福建厦门361013 [2]福建省海洋生物资源开发利用协同创新中心,福建厦门361013

出　　处：《渔业研究》2016年第3期202-209,共8页Journal of Fisheries Research

基　　金：福建省海洋高新产业发展专项项目;闽台重要海洋生物资源高值化开发技术公共服务平台(2014FJPT01);福建重要海洋经济生物种质库与资源高效开发技术公共服务平台(14PZY017NF17)

摘　　要：采用感官评分对即食地瓜参的生姜水脱腥工艺、调味配方进行优化,获得最佳加工工艺,并对其营养成分和卫生指标进行测定。结果显示,即食地瓜参脱腥时间为15 min最佳,调味配方为白砂糖3.5 g、鸡精2.5 g、酱油2.5 g、食盐3.0 g、食用油20.0 g、胡椒粉0.2g、蒜末18.0 g、生姜18.5 g、料酒7.0 g。制备的即食地瓜参含有丰富蛋白质、必需氨基酸、微量元素等营养物质,卫生指标符合即食海参SC/T 3308-2014标准要求。On the basis of the raw material characteristic of sea cucumber, the study was carried out on theprocessing of instant sea cucumber to increase product diversity. By application of sensory score on the deodorization and flavoring ingredient optimization to obtain the best processing technology, the nutritional composition and health indicators of instant sea cucumber were measured. The results showed that the best ginger deodorization time was 15 min. The best seasoning formula of instant sea cucumber was white sugar 3. 5 g,chicken essence 2. 5 g, soy sauce 2. 5 g, salt 3. 0 g, edible oil 20. 0 g, pepper powder 0. 2 g, garlic powder 18. 0 g, ginger 18. 5 g, and cooking wine 7. 0 g. Instant sea cucumber made by way of deodorization,seasoning and stir - frying had better flavor and rich nutrition. The sanitary index of the product was in linewith the national standard.

关 键 词：即食地瓜参 脱腥 调味 加工 

分 类 号：S986.1[农业科学—捕捞与储运]