摘要
盐渍是鲍鱼微波真空干燥过程前处理的关键因素.以不同浓度盐溶液（0,5％,7.5％,10％,15％和饱和盐溶液）盐渍鲍鱼,在微波功率2 000 W、真空度-80 kPa条件下进行微波真空干燥.以其微波真空干燥特性、干燥后色泽、复水性及复水后质构特性为指标,考察盐渍对鲍鱼干燥过程和品质的影响.结果表明：蒸馏水浸泡和盐浓度大于15％的盐溶液盐渍都不利于鲍鱼微波真空干燥的进行和干制后的品质.当食盐浓度为7.5％ ～ 10％时,鲍鱼的微波真空干燥速率明显加快,复水率和复水比均较好,复水后呈现较佳咀嚼性,且色泽为均匀的淡黄色.综合考虑,经过7.5％盐溶液浸渍24 h后,沸水煮2 min的鲍鱼进行微波真空干燥效果较佳.
Pickling was the key factor during the microwave-vacuum drying process of abalone. This study discussed the effects of different concentrations of salt solution （0, 5% , 7.5% , 10% , 15% , and saturated salt solution） on abalone during the drying process by analyzing the drying curves, color, rehy- dration, and texture. The drying parameters were microwave power 2 000 W and vacuum degree - 80 kPa. The results showed that salt solution was not conducive to the microwave-vacuum drying process and the quality of abalone when abalone was soaked both in distilled water and the salt concentration over 15%. When the salt concentration was 7.5% - 10% , the drying rate significantly accelerated and the rehydration rate and rehydration ratio reached the maximum value. Meanwhile, better chewiness was ob- tained after rehydration and the color was uniform pale yellow. Considering the drying efficiency and products quality, a good pretreatment of abalone was 7.5% salt solution for immersion and boiling time 2 min.
出处
《食品科学技术学报》
CAS
2013年第6期41-45,共5页
Journal of Food Science and Technology
关键词
鲍鱼
食盐浓度
盐渍
微波真空干燥
abalone
salt concentration
pickling
microwave-vacuum drying
