淡干海参泡发工艺研究

Research on the Soaking Process of Light Dried Sea Cucumber

为探究淡干海参泡发工艺,以烟台淡干海参为原料,通过正交试验得到最优工艺条件为:121℃、0.12 MPa高温高压处理20 min,全程使用蒸馏水,泡发温度4℃,泡发时间48 h,采用该工艺泡发的海参质量和长度分别为泡发前干海参的14.5倍和2.7倍,复水比为9.2,其硬度、弹性、适口性、持水力及营养价值均高于市面上常压煮制常温泡发的海参。该研究结果为科学、方便地食用和推广淡干海参提供了理论依据。

Using Yantai light dried sea cucumber as the raw material,the optimal soaking process for light dried sea cucumber was obtained through orthogonal experiments:121℃,0.12 MPa high temperature and high pressure treatment for 20 min,distilled water was used in the whole process,the soaking temperature was 4℃,and the soaking time was 48 h.Under these conditions,the mass and length of the soaked sea cucumber were 14.5 times and 2.7 times that of the dried sea cucumber before soaking,the rehydration ratio was 9.2,and its hardness,elasticity,palatability,water holding capacity and nutritional value were higher than those of the sea cucumber boiled at normal pressure and soaked at room temperature on the market.A theoretical basis for the scientific,convenient consumption,and promotion of light dried sea cucumbers was provided by the results of this study.