干海参中外源性糖溶出条件的优化
目的 针对劣质干海参加工过程中掺杂使假的现象, 对非法添加的外源性糖的溶出条件进行优化, 为干海参的品质鉴别提供参考。方法 以外源性糖残留率为指标, 通过三因素三水平L9(34)正交试验分析浸泡过程中的换水次数、煮制时间以及泡发时间对外源性糖溶出的影响。同时检测海参中的蛋白质经不同煮制时间的损失情况。结果 煮制时间对外源性糖的溶出影响极显著(P0.05)。煮制时间对蛋白损失有显著影响, 煮制20、40、60 min组对应的蛋白损失率分别为1.73%、2.94%和3.70%。结论 综合考虑外源性糖残留与蛋白损失情况, 干海参中外源性糖溶出的较优工艺参数为: 浸泡24 h, 期间换水1次, 煮制20 min, 煮后泡发24 h。
Objective To provide a reference for the quality identification of dried sea cucumber, the technological parameters of illegally added exogenous sugar dissolution in dry sea cucumber were optimized, according to the adulteration phenomena. Methods Residual rate of exogenous sugar was selected as the index to analyze the effects of numbers of water changing during presoak, boiling time and rehydrating time during the dissolution process of exogenous sugar by L9(34) orthogonal experiment. Protein loss with different boiling time was also determined. Results The residual rate of exogenous sugar was significantly influenced by boiling time (P0.05). However, boiling time had significant effect on protein loss, and protein loss with boiling time of 20 min, 40 min and 60 min was 1.73%, 2.94% and 3.70%, respectively. Conclusion The optimal parameters for exogenous sugar dissolution were as follows: changing water one time during 24 h presoak, boiling for 20 min and rehydrating for 24 h.
标题：干海参中外源性糖溶出条件的优化
英文标题：Dissolution optimization of exogenous sugar in dried sea cucumber
作者：
李志超 大连海洋大学食品工程学院;中国水产科学研究院黄海水产研究所,国家海参加工技术研发分中心
刘淇 中国水产科学研究院黄海水产研究所,国家海参加工技术研发分中心
任丹丹 大连海洋大学食品工程学院
曹荣 中国水产科学研究院黄海水产研究所,国家海参加工技术研发分中心
中文关键词:糖干海参,外源性糖,残留率,正交试验,
英文关键词:sugar added dried sea cucumber,exogenous sugar,residual rate,orthogonal experiment,
发表日期：2013-10-18
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