盐渍海马齿制作关键工艺优化  

Optimization of Key Process for the Preparation of Salted Sesuvium Portulacastrum

作　　者：王茵 郑惠东[1] 王雪玲 杨芳[1] 许贻斌[1] 陈小红[1] 郑盛华[1] 张芬 WANG Yin;ZHENG Hui-dong;WANG Xue-ling;YANG Fang;XU Yi-bin;CHEN Xiao-hong;ZHENG Sheng-hua;ZHANG Fen(Fujian Institute of Fisheries/Fujian Key Laboratory of Marine Organism Culture&Proliferationand High-value Utilization,Xiamen,Fujian 361013,China)

机构地区：[1]福建省水产研究所/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

出　　处：《福建农业科技》2021年第5期11-15,共5页Fujian Agricultural Science and Technology

基　　金：国家重点研发计划(2018YFC1406306);福建省科技计划项目——省属公益类科研院所基本科研专项(2018R1003-7)。

摘　　要：通过单因素试验优化盐渍海马齿的制作工艺参数,为海马齿的精深加工利用提供数据参考。经前处理、3次烘干、加盐揉搓、高温蒸煮等工序制作盐渍海马齿,其中,第1次烘干工艺流程的温度、时间和加盐量等参数直接影响盐渍海马齿成品的品质。因此,以感官评价和含水率为指标,优化烘干温度、烘干时间和加盐量等参数。结果表明:选择第1次烘干最适温度为60℃,烘干时间8 h,加盐量为4%,制得的盐渍海马齿呈光泽的茶褐色,具特有滋味和气味,组织鲜嫩,纯正爽口,展开后叶形完整,含水量为10.39%,氯化物11.3%,亚硝酸盐物质未检出,大肠菌群<0.3 MPN·g^(-1),金黄色葡萄球菌、沙门氏菌等致病菌均未检出。The processing parameters of salted Sesuvium portulacastrum were optimized by the single factor experiment,which provided data reference for the deep processing and utilization of Sesuvium portulacastrum.The salted Sesuvium portulacastrum were prepared through the processes including the pretreatment,drying for three times,rubbing with adding salts,and cooking under high temperature.Among them,the parameters such as the temperature,time and the amount of salt added in the first drying process directly affected the quality of the salted Sesuvium portulacastrum.Therefore,by taking the sensory evaluation and water content as the indexes,the parameters including the drying temperature,drying time,and the amount of salt added were optimized.The results showed that when the optimum temperature of drying for the first time was 60℃,the drying time was 8 h,the amount of salt added was 4%,the prepared salted Sesuvium portulacastrum were glossy dark brown,with unique taste and smell,fresh and tender tissue,and the leaf shape of which was smooth after unfolding,with the water content being 10.39%and the chloride being 11.3%.Meanwhile,the nitrite was not detected,the coliform group was less than 0.3 MPN·g^(-1),and the pathogenic bacteria such as Staphylococcus aureus and salmonella were not detected.

关 键 词：海马齿 盐渍 加工工艺 感官评价 

分 类 号：S965.334[农业科学—水产养殖]