海参定量卤制工艺优化及品质评价  

Optimization of the quantitative marination process parameters and quality evaluation of sea cucumber

作　　者：杜俊洁 刘诗洋 步营 朱文慧 李英美 李学鹏 励建荣 DU Junjie;LIU Shiyang;BU Ying;ZHU Wenhui;LI Yingmei;LI Xuepeng;LI Jianrong(College of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Dalian Foods(Jinzhou)Co.,Ltd.,Jinzhou 121200,China)

机构地区：[1]渤海大学食品科学与工程学院,辽宁锦州121013 [2]达莲食品(锦州)有限公司,辽宁锦州121200

出　　处：《包装与食品机械》2024年第6期42-48,共7页Packaging and Food Machinery

基　　金：辽宁省海洋经济发展专项(2021-84);辽宁省“兴辽英才计划”青年拔尖人才项目(XLYC1807133)。

摘　　要：为优化海参卤制工艺,提高海参和辅料利用率,采用定量卤制工艺制作即食调味海参产品。以感官评价为考察指标,采用响应面试验对海参加工过程中的水煮时间、滚揉时间、料液比进行工艺优化,确定最佳工艺参数。通过测定海参的质构、出成率、用料量、电子舌、蛋白质含量,比较传统卤制与定量卤制海参的品质差异。结果表明,水煮时间40 min,滚揉时间1.5 h,料液比1:2是最佳工艺参数,此条件下调味海参产品的品质最佳,感官评分80.35分,与响应面模型预测值拟合度较高。与传统卤制海参相比,定量卤制提高海参的出成率,从113%提高至187%;有效降低用料量,使加工用料量从8倍减少为2倍;缩短卤制时间,从8 h降低为2.25 h;提高海参的硬度和咀嚼度,提升海参的质构;提高蛋白质含量,比传统卤制海参高44.85%。研究为即食调味海参的工业化生产提供参考。To optimize the marination process of sea cucumbers,enhance the utilization rate of sea cucumbers and ingredients,quantitative marination technology was employed for producing flavored ready-to-eat sea cucumber products.The sensory evaluation was used as the inspection indicator to optimize the boiling time,rolling time,and liquid ratio in sea cucumber processing using response surface methodology to determine the optimal process parameters.By determining the texture of sea cucumber,yield rate,material consumption amount,electronic tongue analysis and protein content,the quality differences were compared between traditionally marinated sea cucumber and quantitatively marinated sea cucumbers.The results show that the boiling time of 40 min,the rolling time of 1.5 h,and the material ratio of 1:2 are the best process parameters.The quality of sea cucumber products under this condition is best with a sensory score of 80.35 points,which is closely aligned with the forecasted values of the response surface model.Compared with traditionally marinated sea cucumbers,quantitative marination improves the yield of sea cucumbers,increasing it from 113% to 187%;while simultaneously reducing material consumption,reducing the processing material consumption amount from 8 times to 2 times;and shortening the marinating time from 8 hours to 2.25 hours;improves the hardness and chewiness of sea cucumbers,and improves the texture of sea cucumbers;At the same time,the protein content is increased,which is 44.85% higher than that of traditionally marinated sea cucumbers.The study provides a reference for the industrial production of ready-to-eat seasoned sea cucumbers.

关 键 词：海参 定量卤制 真空滚揉 用料量 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]