热风-热泵联合干燥对虾工艺优化  

Optimization of Drying Prawn with the Combination of Hot Air and Heat Pump

作　　者：梁凤雪 梁钻好 周伟光 李轩 陈海强[1,2] 余铭 Liang Fengxue;Liang Zuanhao;Zhou Weiguang;Li Xuan;Chen Haiqiang;Yu Ming(Yangjiang Polytechnic,Yangjiang 529566,China;Engineering Technology Research Center of Low Temperature Food Processing,Yangjiang 529566,China;Yangjiang Customs,Yangjiang 529500,China)

机构地区：[1]阳江职业技术学院,广东阳江529566 [2]广东省食品低温加工工程技术研究中心,广东阳江529566 [3]阳江海关,广东阳江529500

出　　处：《现代食品》2020年第15期95-100,共6页Modern Food

基　　金：广东省省级重大科研项目(编号:2017GKZDXM015);阳江市科技计划项目(编号:2017012);广东省农村科技特派员(编号:KTP20190083);阳江职业技术学院院级科技项目(编号:2019kjzd01)。

摘　　要：一段采用高温热风干燥技术干燥对虾进行定型、熟化、上色和赋香,二段采用低温热泵干燥技术进一步脱水干燥,通过熟化程度、水分含量、挥发性盐基氮、盐溶性蛋白含量、感官评价等物化指标优化联合干燥工艺。结果表明:对比双温热风干燥,热风-热泵联合干燥技术可有效抑制干燥过程中对虾挥发性盐基氮含量的增加,减少盐溶性蛋白的破坏。联合干燥最佳工艺为90℃热风干燥135 min转20℃热泵干燥32 h,最终水分含量为(14.26±0.75)%,产品感官评分属于优良等级,色香味形俱全。In the first stage,high temperature hot air drying technology was used to dry prawns for setting,ripening,coloring and giving fragrance.In the second stage,low temperature heat pump drying technology was used to further dehydration and drying.The combined drying process was optimized by physical and chemical indicators such as ripening degree,moisture content,TVB-N,salt soluble protein content and sensory evaluation.The results showed that:compared with the double temperature hot air drying technology,the combination of hot air and heat pump drying technology effectively inhibited the increase of TVB-N content and reduced the damage of salt soluble protein in the drying process.The optimal process of combined drying was hot air drying at 90℃for 135 min,and then turned to heat pump drying at 20℃for 32 h.Under these process,the final moisture content of dry prawn was(14.26±0.75)%.At the same time,its sensory score belongs to the excellent grade with well color,good fragrance and complete shape.

关 键 词：对虾 联合干燥 热泵干燥 热风干燥 定型 

分 类 号：S986.1[农业科学—捕捞与储运]