即食海蜇工业化生产工艺的初步研究

Industrialized processing of ready-to-eat Rhopilema esculentum

研究采用网链式气泡清洗机对海蜇进行脱盐/矾,同时采用过氧化氢和抑菌保鲜液对海蜇进行灭菌保鲜,对该方法的实际应用效果进行了探讨。试验和实践表明:当料液比为1:5,一道脱盐/矾,气流速度6 m3/s,时间40 min,二道脱盐/矾,气流速度4 m3/s,时间40 min,三道脱盐/矾,气流速度3 m3/s,时间30 min的脱盐/矾处理;经过三道脱盐/矾处理,生产的即食海蜇铝的残留量低于100 mg/kg;当食品添加剂过氧化氢溶液使用浓度为1.0 g/kg、浸泡时间8 min时,杀菌效果最佳,经过再次无菌水漂洗生产的即食海蜇过氧化氢残留未检出,同时微生物指标符合相关标准。说明该方法克服了传统杀菌工艺的不足,为海蜇产品深加工提供了新的方法。

The aim of this work was to desalinization/desulfonylation from Rhopilema esculentum by relevant cleaning machines and keep freshness by the treatment of hydrogen peroxide and other freshkeeping agents. The experiment and practical results showed that the residual quantity of aluminum was lower than 100 mg/kg under the conditions as follow： the ratio of material to liquor was 1：5, first step of desalinization/desulfonylation was carried out, airflow velocity was 6 m^3/s, time was 40 min, second step of desalinization/desulfonylation was operated, airflow velocity was 4 m^3/s, time was 40 min, third step of desalinization/desulfonylation was executed, airflow velocity was 3 m3/s, time was 30 min. In addition, the sterilizing effect was best when the concentration of hydrogen peroxide was 1.0 g/kg, time was 8 min, and the hydrogen peroxide couldn＇t be detected any more after washing with aquae sterilisata. Meanwhile, the microbiological index was also accordance with relevant standards. Those results suggested that the technology designed in this work was better than traditional one, and it was beneficial for the development of Rhopilema esculentum industry in the future.