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复水后干重率是评定干海参质量的重要指标之一,该指标在测定过程中需要对干海参进行浸泡、煮制和泡发处理,不同的测定条件会影响外源性物质的溶出,同时也会影响海参自身的营养物质损失。本实验通过研究干海参在浸泡、煮制和泡发过程中盐分和外源性糖的溶出规律,以及海参蛋白质的损失情况,对干海参复水后干重率的测定条件进行了优化。结果表明,煮制过程对干海参外源性糖的溶出率和蛋白损失影响最大。干海参复水后干重率最佳测定条件为:干海参浸泡24 h,清洗,去除嘴部石灰质,切成约5 mm段煮制20 min,再泡发24 h。该条件下糖干海参中盐分溶出达99.90%,外源性糖残留率为2.50%,外源性糖残留质量仅占干海参总质量的0.90%。同时,蛋白质损失相对较少,淡干、盐干和糖干海参的蛋白总损失对复水后干重率的影响分别为-6.72%、-1.74%和-0.49%。优化后的测定条件兼顾了外源性糖的充分溶出和蛋白质的最少损失,提高了干海参复水后干重率测定的准确性。
Dry weight after rehydration rate is one of the important indexes to assess the quality of dried sea cucumber. The index needs to be soaked, cooked and bubble treated in the determination process. Different measurement conditions will affect the dissolution of exogenous substances, Sea cucumber will also affect the loss of their own nutrients. In this experiment, the determination of dry weight of dried sea cucumber after water rehydration was optimized by studying the dissolution of salt and exogenous sugars, the loss of protein in sea cucumber during the soaking, cooking and foaming processes. The results showed that the cooking process had the greatest effect on the dissolution rate and protein loss of exogenous sugars in dried sea cucumber. Dry sea cucumber rehydration after dry weight rate of the best determination of conditions: dried sea cucumber soaking 24 h, cleaning, remove the mouth of lime, cut into about 5 mm section cooking 20 min, then foam 24 h. Under these conditions, the salt content of dried sea cucumbers reached 99.90%, the exogenous sugar content was 2.50%, and the extrinsic sugar residue content accounted for only 0.90% of the total mass of dried sea cucumbers. At the same time, the protein loss was relatively small. The total protein loss of light, dry and salted sea cucumbers was -6.72%, -1.74% and -0.49%, respectively. The optimized assay conditions take into account the full dissolution of exogenous sugars and minimal protein loss, and improve the accuracy of determination of dry weight of dry sea cucumber after rehydration.