摘要
比较冷冻干燥法和热风干燥法制备的单环刺螠干制品的感官品质、氨基酸组成及一些无机元素含量。两种方法制得的干制品中氨基酸含量分别达到57.83%和55.28%,其中呈味氨基酸含量分别达到32.44%和30.81%,必需氨基酸含量和比值与人体模式接近;干制品中钙和锌含量较高,且都含有铁和硒,冷冻干燥制品中铁含量明显高于热风干燥制品。结果表明,冷冻干燥法制得的干制品的感官品质、氨基酸组成及无机元素含量均优于热风干燥制品。
Two dried products of Urechis unicinctus were produced by freeze-drying and hot-air-drying. The sensory test,amino acid composition and some inorganic elements were analyzed. The total amino acid contents of two products were up to 57.83% and 55.28%,and the contents of flavor amino acid were up to32.44% and 30.81%,respectively. The contents and the ratio of all kinds of human essential amino acids were close to human body model. The dried products of Urechis unicinctus were rich in calcium and zinc. They also contained some iron and selenium. The iron content in freeze-dried product was significantly higher than that in hot-air-dried product. This study showed that the sensory quality,contents of amino acids and the inorganic elements of freeze-dried products were higher than those of hot-air-dried products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第22期102-105,共4页
Science and Technology of Food Industry
基金
国家自然科学基金青年基金项目(31301565)
山东省自然科学基金青年基金项目(ZR2012CQ009)
烟台市科技计划项目(2012125)
山东省高等学校科技计划项目(J12LD03)
关键词
单环刺螠
冷冻干燥
热风干燥
风味氨基酸
无机元素
Urechis unicinctus
freeze-drying
hot-air-drying
flavor amino acid
inorganic elements
