花胶品质改良研究进展

Studies on the quality improvement of fish maw

花胶是我国传统海产美食,属“四大海味”之一,近代列入“八珍”,具有很高的营养和药用价值。目前,花胶以传统的家庭或酒店烹饪预制菜为主,其加工产品较少,存在产品深加工程度低、原料综合利用差、废弃物造成环境污染等问题。花胶工业化加工产品形式尚处于初级阶段,影响花胶加工产品深度开发的瓶颈问题尚未有相关研究报道。本文主要介绍了花胶的基本营养成分、花胶制品的主要产品形式、影响花胶品质的主要因素以及相关改良措施。主要包括:花胶产品的脱腥技术、凝胶特性和加工过程中热稳定性。本文从理论和实践技术方面对花胶品质的改良措施进行了深入探讨和概述,比较了各种方法的利弊,提出未来的发展方向,以期为今后开发出品质更加优良的花胶产品提供一定的理论支撑和研究思路。

Fish maw is a traditional seafood delicacy in China,one of the“four major seafood”,and listed as“eight treasures”in modern times,with high nutritional and medicinal value.At present,fish maw is mainly prepared by traditional family or hotel cooking,and its processed products are few.There are problems such as low degree of deep processing of products,poor comprehensive utilization of raw materials,and environmental pollution caused by waste.The form of industrial processing products of fish maw is still at the initial stage,and there are no relevant research reports on the bottleneck problems that affect the in-depth development of fish maw processing products.This paper mainly introduced the basic nutritional components of the fish maw,the main product forms of the fish maw products,the main factors affecting the quality of fish maw and the relevant improvement measures,mainly including deodorization technology,gel characteristics and thermal stability during processing of the fish maw products,then discussed and summarized the improvement measures of the quality of fish maw from the aspects of theory and practical technology,compared the advantages and disadvantages of various methods,and put forward the future development direction,in order to provide certain theoretical support and research ideas for developing better quality fish maw products in the future.