大连海洋大学学报
大連海洋大學學報
대련해양대학학보
Journal of Dalian Fisheries University
2015年
5期
536-539
,共4页
马先英%赵世明%洪滨%李秀辰%武立波%谢忠东
馬先英%趙世明%洪濱%李秀辰%武立波%謝忠東
마선영%조세명%홍빈%리수신%무립파%사충동
海参%感官特性%干重率%冷风干燥%联合干燥
海參%感官特性%榦重率%冷風榦燥%聯閤榦燥
해삼%감관특성%간중솔%랭풍간조%연합간조
sea cucumber%sensory characteristics%dry weight rate%cold air drying%combined drying
为降低海参干燥成本和提高干制品品质,采用冷风干燥及冷风-热风联合干燥的方法对海参进行干燥效果对比试验,研究了不同干燥方法对海参干燥速率、复水干重率和感官品质的影响。结果表明:采用冷风风温为8℃与热风联合干燥方式进行海参干燥,所需干燥时间比冷风干燥风温为8℃时缩短20%左右,干燥速率显著提高,但感官品质明显差于冷风干燥;冷风干燥温度越低,海参感官品质越好,在冷风干燥温度为8℃时海参感官品质最好。研究表明,在本试验条件下,冷风干燥的复水干重率高于联合干燥近15%,冷风干燥样品1达到特级品质,样品2、3达到行标一级品质,而联合干燥样品只达到三级品质。
為降低海參榦燥成本和提高榦製品品質,採用冷風榦燥及冷風-熱風聯閤榦燥的方法對海參進行榦燥效果對比試驗,研究瞭不同榦燥方法對海參榦燥速率、複水榦重率和感官品質的影響。結果錶明:採用冷風風溫為8℃與熱風聯閤榦燥方式進行海參榦燥,所需榦燥時間比冷風榦燥風溫為8℃時縮短20%左右,榦燥速率顯著提高,但感官品質明顯差于冷風榦燥;冷風榦燥溫度越低,海參感官品質越好,在冷風榦燥溫度為8℃時海參感官品質最好。研究錶明,在本試驗條件下,冷風榦燥的複水榦重率高于聯閤榦燥近15%,冷風榦燥樣品1達到特級品質,樣品2、3達到行標一級品質,而聯閤榦燥樣品隻達到三級品質。
위강저해삼간조성본화제고간제품품질,채용랭풍간조급랭풍-열풍연합간조적방법대해삼진행간조효과대비시험,연구료불동간조방법대해삼간조속솔、복수간중솔화감관품질적영향。결과표명:채용랭풍풍온위8℃여열풍연합간조방식진행해삼간조,소수간조시간비랭풍간조풍온위8℃시축단20%좌우,간조속솔현저제고,단감관품질명현차우랭풍간조;랭풍간조온도월저,해삼감관품질월호,재랭풍간조온도위8℃시해삼감관품질최호。연구표명,재본시험조건하,랭풍간조적복수간중솔고우연합간조근15%,랭풍간조양품1체도특급품질,양품2、3체도행표일급품질,이연합간조양품지체도삼급품질。
The drying rate, rehydration dry weight rate and sensory characteristics were determined in sea cucumber dried effect by cold air and combination of cold and hot air to search for low drying costs and high quality of sea cu-cumber. The results showed that the required drying time was found to be about 20% earlier in the sea cucumber dried by combination of 8℃ cold air and hot air than by 8℃ cold air, with significant increase in drying rate, and low sensory quality of the sea cucumber products including shrank and folded slightly in shape. However, the high-er sensory quality was in the sea cucumber, the lower temperature was in the cold air drying procedure, the best sensory quality in the sea cucumber dried by 8 ℃ cold air. There was 15% higher rehydration dry weight rate in the sea cucumber dried by cold air than in the sea cucumber dried by combination of cold and hot air under the conditions of this experiment, with super grade quality standard No. 1, and top grade quality standard No. 2 and No. 3. The third grade quality standard was observed in the sea cucumber dried by combination of cold and hot air.