海参定量卤制工艺优化及品质评价OA北大核心CSTPCD

To optimize the marination process of sea cucumbers,enhance the utilization rate of sea cucumbers and ingredients,quantitative marination technology was employed for producing flavored ready-to-eat sea cucumber products.The sensory evaluation was used as the inspection indicator to optimize the boiling time,rolling time,and liquid ratio in sea cucumber processing using response surface methodology to determine the optimal process parameters.By determining the texture of sea cucumber,yield rate,material consumption amount,electronic tongue analysis and protein content,the quality differences were compared between traditionally marinated sea cucumber and quantitatively marinated sea cucumbers.The results show that the boiling time of 40 min,the rolling time of 1.5 h,and the material ratio of 1:2 are the best process parameters.The quality of sea cucumber products under this condition is best with a sensory score of 80.35 points,which is closely aligned with the forecasted values of the response surface model.Compared with traditionally marinated sea cucumbers,quantitative marination improves the yield of sea cucumbers,increasing it from 113%to 187%;while simultaneously reducing material consumption,reducing the processing material consumption amount from 8 times to 2 times;and shortening the marinating time from 8 hours to 2.25 hours;improves the hardness and chewiness of sea cucumbers,and improves the texture of sea cucumbers;At the same time,the protein content is increased,which is 44.85%higher than that of traditionally marinated sea cucumbers.The study provides a reference for the industrial production of ready-to-eat seasoned sea cucumbers.