不同水发工艺对海参中蛋白质流失程度的研究  

Study on the Degree of Protein Loss in Sea Cucumbers by Different Water-Swollen Processes

作　　者：丁梦甜 刘妮妮 DING Mengtian;LIU Nini(Jiangsu Vocational College of Tourism,Yangzhou 225000,China)

机构地区：[1]江苏旅游职业学院,江苏扬州225000

出　　处：《现代食品》2024年第22期104-106,133,共4页Modern Food

摘　　要：随着人们生活水平的提高和对健康养生的重视,海参越来越受到人们的青睐。然而,鲜海参不利于贮藏,为便于运输至全国各地供食客享用,往往需要将其干制。虽然干制能大大延长其储藏期,但在干制过程中海参中的一些营养物质会流失,复水时又会有部分营养物质流失。本文旨在探索水发工艺,以提高复水效率,并研究不同水发工艺对海参中蛋白质流失程度的影响。通过大量理论与实践的探索,总结出3种优良的水发方法,并通过科学的实验论证,得出蒸激法蒸发出的海参其主要营养物质保持情况较佳的结论。With the improvement of people's living standards and the emphasis on health,sea cucumber is more and more favored by people.However,fresh sea cucumbers are not good for storage and often need to be dried in order to facilitate transport across the country for diners to enjoy.Although drying can greatly prolong its storage period,some nutrients in sea cucumbers will be lost during drying,and some nutrients will be lost during rehydration.The aim of this paper is to explore the water hair process to improve the rewater efficiency and to study the influence of different water hair processes on the protein loss degree of sea cucumber.Through a lot of theoretical and practical exploration,three excellent water hair methods were summarized,and through scientific experimental demonstration,it was concluded that the main nutrients of sea cucumbers evaporated by steam excitation method were better maintained.

关 键 词：海参 水发工艺 蛋白质成分 涨发实验 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]