即食牡蛎产品的研究-食品加工与安全专业论文.docxVIP

即食牡蛎产品的研究 摘要 牡蛎是我国重要海产贝类，牡蛎具有高蛋白低脂肪的营养特性。但是 关于即食牡蛎产品的开发研究较少,尚未见有深入进一步的研究。本文通过 干燥动力学模型、响应面优化、色差分析等方式对牡蛎进行开发研究，为 牡蛎生产提供理论依据。本文主要研究内容如下： 通过牡蛎基本营养成分的测定表明：牡蛎中水分占总重 88.09%，蛋白 质占干重 53.19%，脂肪占干重 8.53%，属于高蛋白低脂肪水产品；通过对 产品调质技术的研究确定了 100℃热水加热 3min 的熟化方式，并研究了熟 化工艺对质构的影响；通过质构与感官评价结合研究确定产品在含水量为 45%时综合评定最好。并确定了工艺路线。 对比了不同温度下的热风干燥、不同温度下的远红外干燥、不同功率 微波下的干燥以及不同条件下的微波-热风联合干燥产品色泽、质构以及收 缩率等指标变化，并通过响应面对联合干燥条件进行了优化，最终确定了 最佳联合干燥条件为：300w 微波干燥 60s，60℃热风干燥 60min。同时通 过研究分析得出热风干燥以及微波干燥动力学方程。 通过研究产品在 25℃、35℃温度下产品 pH、菌落总数以及 TVB-N 的 变化，并以 TVB-N 为关键指标，对产品货架期进行了预测，最终得出 25℃ 时货架期为 189d，35℃时货架期为 112d。同时通过研究分析得出 Arrhenius 方程。 关键词：即食 牡蛎 干燥 货架期 I THE RESEARCH ON INSTANT OYSTER PRODUCTS ABSTRACT Oyster is one of Chinas most important shellfish, oysters contains high protein and low fat. But at present, our country development very seldom instant oyster product, and there are still no further study The paper researches on the oyster by using drying kinetic model, response surface optimization and color difference analysis, the research provides the theory basis for theoyster production. The main research contents of this paper are as follows: Through the basic nutrition determination of oyster show: in oyster the water accounted for 88.09% of the total weight, protein accounted for 53.19% of dry weight, fat accounted for 8.53% of dry weight, oyster belongs to the high protein and low fat water products; Detemine the ripening of 100 ℃ hot water for heating 3min by studying the quenching and tempering technology; and studied the effect of curing process According to textural and sensory evaluation, determinate the best comprehensive evaluation of water content was 45%.And determinate the production process. Compared product color, texture and contraction under different hot air drying temperature; different far infrared drying temperature; different microwave power; different conditions of combined drying. And optimized combined drying conditions through responses. Ultimately determine the optimal drying c