一种即食带壳无头虾的冻干工艺研究
PDF下载 (429)马金铃 1,卢利群 2,段青源 3,桑卫国 1*.一种即食带壳无头虾的冻干工艺研究[J].宁波大学学报(理工版),2014,27(04):22-26.DOI:
MA Jin-ling 1,LU Li-qun 2,DUAN Qin-yuan 3,SANG Wei-guo 1*.A Freezing-drying Technique for Processing Ready-to-eat Shell-retained Shrimps[J].Journal of Ningbo University(Natural Science & Engineering Edition),2014,27(04):22-26.DOI:
| Title: | A Freezing-drying Technique for Processing Ready-to-eat Shell-retained Shrimps |
| 作者: | 马金铃 1, 卢利群 2, 段青源 3, 桑卫国 1* |
| Author(s): | MA Jin-ling 1, LU Li-qun 2, DUAN Qin-yuan 3, SANG Wei-guo 1* |
| 关键词: | 南美白对虾; 真空冷冻干燥; 工艺; 品质 |
| Keywords: | Litopenaeus vannamei; freezing-drying; processing; quality |
| 分类号: | S986.1 |
| 文献标识码: | A |
| 摘要: | 采用差示热量扫描法测定对虾的共晶点, 在此基础上建立对虾的冷冻干燥工艺, 并对冻干产品复水后的品质进行评价. 结果显示对虾的共晶点为-14.2℃, 所建立的对虾冷冻干燥工艺为: 对虾在-22℃或以上的冰箱中预冻5h; 干燥仓搁板温度为在0~1 h时, 从50℃上升到60℃; 1~4 h时, 保持在60℃; 4~5 h时, 由60℃上升到70℃; 5~10 h时, 保持在70℃; 10~15 h时, 由70℃降温至50℃; 整个冻干过程的真空度维持在0.5 Torr (66.66 Pa)左右; 干燥15 h后, 对虾的水分由最初的70.2%降低为4.2%, 达到目标水分含量. 冻干对虾复水后, 其硬度、咀嚼性均有不同程度的降低, 差异显著, 而弹性和黏聚性无显著差异. |
| Abstract: | In this report, the co-crystalliation point is obtained using DSC, based on which the freezing-drying technique for processing the shrimp is explored, and the quality of the rehydrated, frozen-and-dried shrimps is evaluated. The procedure is presented as follows: the shrimps are first frozen at -22℃ for 5 hours with the temperature of drying shelf-pane1 increasing from 50℃ to 60℃ in the first hour, and remaining at 60℃ for 3 hours; In the next two hours, the temperature rises from 60℃ to 70℃ and remains unchanged for 5 hours; In the last 5 hours, the temperature gradually decreases to 50℃. The vacuum degree is kept around 0.5 Torr (66.66Pa) during the whole freezing-drying procedure. After 15 hours, the moisture content decreases as expected from 70.2% to 4.2%. It is found that both the hardness and chewiness of dried-and-rehydrated shrimps decrease to a varying degree, while the elasticity and viscosity remain almost unchanged. |
| 参考文献 /References: | [1] 农业部渔业局. 2011中国渔业统计年鉴[M]. 北京: 中国农业出版社, 2011:39-50. [2] 王锭安. 美味即食虾仁的研制[J]. 中国水产, 2009(12): 59-60. [3] 张静, 袁惠新. 几种食品干燥技术的进展与应用[J]. 包装与食品机械, 2003, 21(1):29-32. [4] 刘军, 张世伟. 鹿茸的冻干新工艺[J]. 真空科学与技术学报, 2011, 21(2):229-233. [5] 杨媚, 刘宝林. 红烧肉的冷冻干燥工艺研究[J]. 安徽农业科学, 2010, 26:14781-14783. [6] 任炜, 段续. 冻干海参的吸附等温特性研究[J]. 食品研究与开发, 2010, 31(8):189-192. [7] 云霞, 韩学宏, 农绍庄, 等. 海参真空冷冻干燥工艺[J]. 食品科技, 2002, 27(12):46-47. [8] 邹兴华. 太湖银鱼的真空冷冻和真空微波联合干燥[D]. 江苏: 江南大学, 2009. [9] Boeh O O. Effects of vacuum and atmospheric freeze- drying on quality of shrimp, turkey flesh and carrot samples[J]. Journal of Food Science, 1984, 49:1457-1461. [10] 何学连. 白对虾干燥工艺的研究[D]. 江苏: 江南大学, 2009. [11] 江苏戚伍水产发展股份有限公司, 江南大学. 一种真空冷冻干燥虾仁的制备: 中国, 201110000794[P]. 2011- 06-29. [12] Bantle M, Kolsaker K, Eikevik T M. Modification of the Weibull distribution for modeling atmospheric freeze- drying of food[J]. Drying Technology, 2011, 29(10):1161- 1169. [13] Rahman S M A, Mujumdar A S. A novel atmospheric freeze-drying system using a vibro-fluidized bed with adsorbent[J]. Drying Technology, 2008, 26(4):393-403. [14] Trygve M E, Ingvald S. Freeze drying at atmospheric pressure: New product possibilities[J]. Food Science and Technology Research, 2004(2):232-234. [15] Duan X, Zhang M, Mujumdar S, at el. Trends in microwave-assisted freeze drying of foods[J]. Drying Technology, 2010, 28(4):444-453. [16] Josem A, Amparo C, Pedro F. Food dehydration and product structure[J]. Trends in Food Science & Techno- logy, 2003(4):432-437. [17] 李里特. 食品物性学[M]. 北京: 农业出版社, 2001:96. [18] 李云飞, 王成芝. 真空冻干工艺的几种物料公晶点测定与分析[J]. 中国农机化, 1997, 21:82-87. [19] 张国治. 速冻及冻干食品加工技术[M]. 北京: 化学工业出版社, 2007:8. [20] Louis R R. Biophysieal aspeets of freeze drying, in Freeze dying of foods[M]. Washington: Washington Press, 1962:2. [21] 叶彪, 蒋小强, 李敏, 等. 真空冷冻干燥过程参数对罗非鱼片冻干时间及其除水率的影响[J]. 大连水产学报, 2008, 23(1):47-51. [22] 云霞, 韩学宏, 农少庄, 等. 海参真空冷冻干燥工艺[J]. 中国水产科学, 2006, 13(4):662-666. [23] Lopez Q E, Antelo L T, Ajonso A A. Time-scale modeling and contral of freeze-drying[J]. Journal of Food Engineering, 2012, 111(4):655-666. [24] 蒋小强, 孙小红, 李敏, 等. 真空冷冻干燥升华干燥时间的实验研究[J]. 制冷空调与电力机械, 2007(2):6-10. [25] Promluck S, Shai B. Textural and sensory quality of poultry meat batter containing malvanut gumsalt and phosphate[J]. LWT, 2007, 40:498-504. [26] Mohammad S R. Instrum ental texture profile analys is (TPA) of date flesh as a function of moisture content[J]. Journal of Food Engineering, 2005, 66:505-511. |
| 备注/Memo: | 收稿日期: 2013-04-07. 宁波大学学报（理工版）网址: http://journallg.nbu.edu.cn/基金项目: 浙江省科技计划项目（2006C13091）; 宁波大学科研项目（XKL09119）.第一作者: 马金铃（1988－）, 女, 浙江绍兴人, 在读硕士研究生, 主要研究方向: 食品科学. E-mail: dubai11@sina.com*通信作者: 桑卫国（1955－）, 男, 浙江宁波人, 副教授, 主要研究方向: 水产品设备. E-mail: sangweiguo@nbu.edu.cn 宁波大学学报（理工版）网址：http://journallg.nbu.edu.cn/ |
