刺参冻干加工技术研究  

Study on the freeze-dry processing technology of Stichopus japonicus

作　　者：李志平[1] 傅璞[1] 杨伟元[1] 许钟[2] 

机构地区：[1]常州工程职业技术学院,江苏常州213000 [2]中国水产科学研究院东海水产研究所,上海200090

出　　处：《海洋渔业》2004年第1期52-56,共5页Marine Fisheries

摘　　要：研究了刺参的冻干加工技术。结果表明 ,采用三种方法加工三组 (5 0 0g/组 )活刺参 ,成品中蛋白质分别为 :盐渍干参 33.6 4g ,含量 17.71% ;活性刺参 4 6 .2 0g ,含量 83.2 4 % ;免发刺参 4 1.14g ,含量 82 .2 8% ;合理运用冻干技术不但能有效保全刺参的活性、营养成分 ,而且食用便利。The freeze-dry processing technology of sea cucumber Stichopus japonicus was investigated. The results showed that the content of protein in the product of three groups (500g/group) of live sea cucumber processed by three methods were 17.71%, 83.24% and 82.28% in 33.64g of salt-dried group, 46.20g of active sea cucumber and 41.14g of non-soaked sea cucumber, respectively. The proper freeze-drying process used can effectively retain the activity of sea cucumber, nutrient content, convenience in service and good in appearance as well.

关 键 词：刺参 加工技术 冻干 活性 营养 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程] S985.9[轻工技术与工程—食品科学与工程]