扇贝柱预处理工艺优化及干燥过程中品质变化评价  

Improvement on pretreatment process of Scallops and evaluation of its quality during drying

作　　者：韩飞[1] 唐伟伟[1] 常永波[1] 许加超[1] 付晓婷[1] 高昕[1] HAN Fei TANG Wei-wei CHANG Yong-bo XU Jia-chao FU Xiao-ting GAO Xin(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, Chin)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003

出　　处：《食品工业科技》2017年第3期221-226,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金面上项目(31571865);青岛市科技惠民计划(15-9-2-107-NSH)

摘　　要：以栉孔扇贝柱为实验对象对其干燥前预处理工艺进行优化,得出最佳预处理工艺参数组合,对经过优化工艺预处理后的样品在干燥过程中外形、营养成分、流变学特性参数的变化进行评价。结果表明:栉孔扇贝柱干燥前预处理工艺参数组合为:扇贝柱在瓜儿豆胶和黄原胶的复配液中浸渍时间为1 h,复煮时间为1 min。在干燥过程中,工艺优化组扇贝柱样品水分含量变化缓和,扇贝柱干品柱形完好,表面裂纹细且少,不出现凹陷和散柱现象,外形评分较高。与传统预处理工艺相比,优化后的工艺预处理扇贝柱基本成分含量较高,营养成分损失少;流变学特性参数中硬度变化小而弹性、黏聚性和咀嚼性均显示出增长趋势,反映其具有弹性大、硬度小、黏结性好的特点,也说明改良的预处理工艺条件具有可行性。In order to improve the quality of scallops during drying, optimal conditions for pretreatment process were improved. Changes in appearance characteristics, nutritional ingredient and theological parameters during the cold-blast air drying were investigated in comparison to traditionally processed samples.The optimal experimental conditions for pretreatment process were dipping the fresh scallop in the mixture of carrageenan and xanthan gum for 1 h, and the reboiling time was 1 min. Resuhs showed that during drying, the variation tendency of moisture content were moderate, and the appearance scores were better in the optimized samples with beautiful shape, good integrity, and less number of cracks on the surface. In comparison with the traditional technology, the optimized process can effectively prevent nutritional ingredients losing during drying. In addition, rheological parameters such as hardness, flexibility, cohesiveness, and chewiness in the optimized samples were superior to those of the traditionally processed samples.Overall, the quality of samples by optimized pretreatment process was more nutritious with better texture during subsequent cold-blast air drying.

关 键 词：扇贝柱 预处理工艺 冷风干燥 流变学特性 营养成分 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]