摘要
将超声波应用到海蜇水发过程当中,通过测定水发后海蜇的持水率、盐含量、铝含量等指标,分析超声波对海蜇水发过程脱盐矾的影响.结果表明:超声波频率为28 k Hz时,海蜇水发效果最佳;在一定范围内,海蜇持水率随着超声波功率的增大而增加,超声后的海蜇明矾残留量最低(仅为0.38%),盐含量最低(仅为0.75%);频率越低、功率越大所需超声处理时间越短,相比传统处理方法,超声波辅助海蜇水发可以将加工时间从24 h减少到1-2 h,且盐矾含量比传统工艺低.研究结果显示,超声波可提高海蜇的水发效果,并降低盐、明矾的残留量.
Rehydration is a necessary process to eat salt-alum jellyfish. Ultrasonic wave was used to rehydrate jellyfish. Water-hold- ing capacity, salt content, alum content of jellyfish subjected to ultrasonlc-assisted rehydration were assessed. The results showed that ultrasonic at 28 kHz had the best impact on the jellyfish rehydration. Within a certain range, the water-holdlng capacity of jelly- fish increased as the ultrasonic power increased. The alums content after ultrasonic treatment was only 0.38%. And the salt content after ultrasonic treatment was only 0.75%. The lower frequency or the greater power applied, the shorter time needed. Compared with traditional method, the time was reduced from 24 h to 1-2 h with lower aluminum and salt content. This study shows that ultrasonic wave, can improve the jellyfish＇s rehydration and reduce aluminum and salt content, which would provide technical support for com- mercial application of ultrasonic wave treatment in jellyfish deep processing products.
出处
《福建农林大学学报（自然科学版）》
CSCD
北大核心
2015年第4期419-423,共5页
Journal of Fujian Agriculture and Forestry University:Natural Science Edition
基金
福建农林大学科技创新团队支持计划项目(cxtd12009)
福建省高等学校科技创新团队支持计划项目(闽教科[2012]03号)
关键词
超声波
海蜇
水发
盐含量
明矾含量
ultrasound
jeilytish
rehydration
salt content
alums content
