海参真空冷冻干燥关键技术及其品质研究-食品工程专业毕业论文.docx

Research on Vacuum Processing Technology and Quality Analysis
of Sea Cucumber(stichopusjaponicus)
Author:Pang Yahui Supervisor:Sun Jianfeng Major:Food Engineering
Abstract
Sea cucumber is a kind of typical high—protein,low-fat high-quality seafood,which is rich in a variety of physiological active substances,with both edible and medicinal value. With long drying time,poor sanitation,loss of nutrients and poor quality,the traditional drying methods of sea cucumber were not a physical dehydration process, vacuum freeze-drying could make the water the boay wall of sea cucumber direcuY under low temperature and pressure,which call avoid the loss of heat-ponents and water-soluble substance aS far as possible,and it is able to
maximum retain the original shape,color and flavor of sea this experiment,
with the sea cucumber(stichopusjaponicus)as raw material,determined the eutectic pohat
and co-melting po硫of sea cucumber,studied the effects of different steeping time for the effecfiveness of rehydration,optimized the vacuunl freeze-drying processing of sea
cucumber by multi—index orthogonal test prehensive balance pared
and analyzed the nutrients and sensory index changes of sea cucumber before and after
碱ed,studied the effect of freeze—dried sea cucumber powder on inlmune function in mice.
The main experimental results were as follows:
method was used to determine the temperature of eutectic point and Co-melting point of sea results showed that the eutectic point WaS一1 oC, and the co-melting .
effects of different steeping time for the effectiveness of rehydration before
vacuum freeze-drying were and analyzed the changes of elongation,water absorption,texture and color parameters of sea cucumber in different steeping time,the results showed that steeped in distilled water at 40c for 48 h after boiling 20 min at 1 000C,the sea
cucumbers were