摘要
以东海海参干品为原料,通过改良传统的加工方法,确定了东海海参即食产品的加工新工艺。先将东海海参进行脱皮处理,选择盐腌为脱水方式,进行调味处理,通过感官评价进行单因素和正交优化实验,确定食盐添加量为东海海参肉重的2.50%,白砂糖添加量为海参肉重的3.50%,腌渍时间为1.00 h。封装后杀菌,杀菌方式采用热杀菌,95℃加热20 min,所得产品质量最好。即食东海海参基本营养成分分析结果显示,水分、灰分、粗脂肪、粗蛋白与鲜海参含量基本一致。质构参数则与鲜海参差异显著,其中硬度、咀嚼性和回复性有大幅度的降低,黏附性、凝聚性的变化不明显,弹性有小幅上升。在微生物检测中,即食东海海参产品的细菌总数(CFU/g)≤1 000,大肠菌群(MPN/100 g)≤30,未检出致病菌。
By improving the traditional processing methods, the processing technology of instant sea cucumber products made by dried sea cucumber Acaudina molpadioidea was studied. First, Acaudina molpadioidea was peeled, then salt was added to remove the water and seasoned sea cucumber. The single factor and orthogonal experiment was determined through sensory analysis. The best condition was ： salt and white granulated sugar content 2.50% , 3.50% of the mass weight, soak time 1.00 h and heating sterilization at 95 ~C for 20 min after packaged. The comparative a- nalysis of nutritional value such as the contents of water, ash, crude fat, crude protein was similar to the fresh sea cu- cumber. However, the texture parameters were significantly different with fresh sea cucumber. The hardness, chewi- ness and resilience greatly reduced, the adhesiveness, cohesiveness did not changed much, the springiness increased slightly. The total bacterial and the coliform were below 1 000 CFU/g, 30 MPN/100 g. The pathogen was not detec- ted.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第11期160-164,共5页
Food and Fermentation Industries
基金
国家自然科学基金项目(51103131)
浙江省自然科学基金项目(Y4100746)
关键词
海参
即食
加工工艺
sea cucumber, convenient, processing technology
