干燥前预处理对海参干燥过程及产品品质的影响  

Effects of Pre-Drying Treatments on Drying Process and Product Quality for Sea Cucumber

作　　者：孙妍[1] 薛长湖[1] 齐祥明[1] 李兆杰[1] 盛文静[1] 

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：《中国海洋大学学报（自然科学版）》2006年第S2期57-61,共5页Periodical of Ocean University of China

基　　金：新世纪优秀人才支持计划项目(NCET-04-0642)资助

摘　　要：对海参在不同预处理下的对流干燥过程及特性进行了研究,并对干燥后复水海参的流变学性质进行了分析,以得出干燥效率高、干燥后复水品质较优的海参前处理方式。结果表明:海参的干燥过程均仅仅经历降速阶段,水分扩散起主导作用;经过不同前处理得到的海参初始含水率不同;过饱和氯化钠溶液浸泡或煮沸均不利于海参干燥过程的进行,使用过饱和氯化钠溶液煮沸处理后,不仅海参完成干燥过程必需时间延长,而且复水品质劣化;经过3.5%的氯化钠溶液煮沸15 min,海参完成干燥过程的必需时间最短、复水倍数高、复水产品感官特性较易为人们接受;综合考虑海参的干燥效率和复水品质,认为使用3.5%的氯化钠溶液煮沸15 min为较佳的海参前处理方式。The effects of pre-drying treatments on the drying process for sea cucumber(Stichopus japonicus) were studied.In order to determine the optimal pretreatment for efficient drying and good quality,the drying curves,rehydration ratios,rheological properties(i.e.elastic modulus,viscosity,stress-relaxation time and rupture strength) and sensory evaluations of sea cucumber were analyzed.The total drying occurred during the falling rate period,signifying the influence of moisture diffusion during drying.Different pre-drying treatments resulted in different initial water contents.Soaking or boiling in the supersaturated sodium chloride solution slowed the drying process.Especially,after boiling in the supersaturated sodium chloride solution,the drying time for sea cucumber became longer and the quality of them was lower.By boiling in the 3.5% sodium chloride solution for 15 min,the drying time of sea cucumber was the shortest and the rehydration characteristics were better.Considering the drying efficiency and products quality,a good pretreatment of sea cucumber is boiling in 3.5% sodium chloride solution for 15 min.

关 键 词：海参 预处理 复水倍数 流变学 感官评价 干燥 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]