仿刺参冷风干制工艺优化及不同干制方式的比较

doi:10.7506/spkx1002-6630-201712030

食品科学 ›› 2017, Vol. 38 ›› Issue (12): 196-203.doi: 10.7506/spkx1002-6630-201712030

仿刺参冷风干制工艺优化及不同干制方式的比较

陈子豪，王茂剑，张健，侯志刚，井月欣，王共明，赵云苹，刘芳

1.上海海洋大学食品学院，上海 200000；2.山东省海洋资源与环境研究院，山东?烟台 264006；3.山东省海洋生态修复重点实验室，山东?烟台 264006；4.山东省淡水渔业研究院，山东?济南 250013；5.合肥工业大学食品科学与工程学院，安徽?合肥 230000

出版日期:2017-06-25 发布日期:2017-06-26
基金资助:
山东省现代农业产业技术体系刺参产业创新团队建设项目（SDAIT-22-07）；烟台市科技发展计划项目（2014ZH081）；山东省重点研发计划项目（2016GSF115034）；山东省2016年重点研发计划（创新型产业集群）项目（2016ZDJQ0205）

Optimization of Cold-Air Drying of Apostichopus japonicus and Comparison with Other Drying Methods

CHEN Zihao, WANG Maojian, ZHANG Jian, HOU Zhigang, JING Yuexin, WANG Gongming, ZHAO Yunping, LIU Fang

1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 200000, China; 2. Shandong Marine Resource and Environment Research Institute, Yantai 264006, China; 3. Shandong Provincial Key Laboratory of Restoration for Marine Ecology, Yantai 264006, China; 4. Shandong Freshwater Fisheries Research Institute, Jinan 250013, China; 5. School of Food Science and Engineering, Hefei University of Technology, Hefei 230000, China

Online:2017-06-25 Published:2017-06-26

摘要/Abstract

摘要： 以盐渍仿刺参为研究对象，以感官评分和脱水速率加权后的综合评分作为评价指标，采用单因素试验及响应面法对冷风干制（cold-air drying，CAD）工艺条件进行优化，并对CAD、真空冷冻干制（vacuum freeze drying，VFD）、热风干制（hot-air drying，HAD）和真空微波干制（vacuum microwave drying，VMD）工艺处理的仿刺参进行品质比较分析。结果表明：CAD最佳干制工艺条件为真空脱盐时间4.2?h、冷风温度19?℃、冷风风速1.70?m/s，仿刺参的综合评分为0.77。在营养保持方面，VFD和CAD比HAD和VMD效果更好；在热收缩率方面，HAD＞VMD＞CAD＞VFD，其中CAD和VFD差异不大；在复水倍数方面，CAD＞VFD＞HAD＞VMD；在质构特性上，CAD和VFD质构指标明显优于HAD和VMD。对比结果说明CAD在工业生产中具有更高的实用性。

关键词: 仿刺参, 冷风干制, 响应面分析, 质构, 感官评价

Abstract: The present work was done to optimize the process conditions for cold-air drying (CAD) of pickled Apostichopus japonicus by the combined use of one-factor-at-a-time method (OFAT) and response surface methodology (RSM). The response variable was the weighted average of sensory scores and dehydration rate. A comparison of CAD, vacuum freeze drying (VFD), hot-air drying (HAD) and vacuum microwave drying (VMD) was performed in terms of the quality of dried products. Results?showed that?the optimal cold-air drying conditions were determined as follows: vacuum desalination time, 4.2 h; drying temperature, 19 ℃; and wind speed, 1.70 m/s, resulting in a weighted average of 0.77. With respect to nutrient retention, VFD and CAD were?better than HAD and VMD. In terms of heat?shrinkage, the drying methods were in the decreasing order of HAD, VMD, CAD and VFD with only a marginal difference being observed between CAD and VFD, while they followed the decreasing order of CAD, VFD, HAD and VMD in terms of rehydration rate. In terms of textural characteristics, CAD and VFD were better than HAD and VMD. These?results?showed?that CAD was more practical in industrial production.

Key words: Apostichopus japonicus, cold-air drying, response surface methodology, textural characteristics, sensory characteristics

中图分类号:

TS254

陈子豪，王茂剑，张健，侯志刚，井月欣，王共明，赵云苹，刘芳. 仿刺参冷风干制工艺优化及不同干制方式的比较[J]. 食品科学, 2017, 38(12): 196-203.

CHEN Zihao, WANG Maojian, ZHANG Jian, HOU Zhigang, JING Yuexin, WANG Gongming, ZHAO Yunping, LIU Fang. Optimization of Cold-Air Drying of Apostichopus japonicus and Comparison with Other Drying Methods[J]. FOOD SCIENCE, 2017, 38(12): 196-203.

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仿刺参冷风干制工艺优化及不同干制方式的比较

Optimization of Cold-Air Drying of Apostichopus japonicus and Comparison with Other Drying Methods

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