海参质量评定方法及加工工艺对品质影响研究.pdfVIP

Abstract cucumber with salting and sugaring were severely lost, the nutrients loss of sugaring were greater than that of salting. 4 ）The edible sea cucumber was produced with high pressure, ordinary pressure and low pressure. The influences of different cooking conditions on the quality of products were analyzed by comparing the mass loss, volume shrinkage, nutrients loss and physical properties characteristics. Results indicated that the rate of mass loss and volume shrinkage were increased with increasing heating pressure. High pressure made the indicate sea cucumber gentle and soft, and low pressure powerful and structured. The higher the cooking pressure, the faster the rehydration rate, the higher the rehydration capacity. Time needed for producing edible sea cucumber at high, ordinary and low pressure is obviously different from each other. Time under high pressure is short, only 10 minutes, cooking under ordinary pressure needs 1 hour, however, more than 2 hours are needed for sea cucumber cooking under low pressure. When edible, no significant difference in nutrients loss was founded among different cooking pressure. Key words: sea cucumber; texture; dry weight rates after rehydration (RDR); processing technology; quality III 目录 目 录 摘 要I Abstract II 第一章 绪论 1 1 海参概述 1 1.1 海参资源 1 1.2 海参的化学组成与生物活性 1 1.2.1 海参胶原蛋白2 1.2.2 海参多糖2 2 海参加工技术3 2.1 传统海参加工技术3 2.1.1 盐渍海参3 2.1.2 盐干海参3 2.1.3 淡干海参3 2.2 海参深加工技术3 2.3 海参加工工艺与营养成分含量变化4 3 海