鲍鱼热风、晾晒干燥的比较试验

以鲍鱼为原材料进行热风干燥和室外晾晒干燥试验,通过探究两种干燥方式的干燥速率以及干燥样品色泽、风味成分和微观结构变化的差异,对两种干燥方式进行对比.结果表明:热风、晾晒干燥过程都先经历短时升速干燥阶段,然后进入降速阶段;完成干燥所需的时间,热风干燥约为晾晒干燥的一半;两种干燥方式均使水煮鲍鱼的里味氨基酸含量显著上升,且热风干鲍较晾晒干鲍更具优势.两种干鲍微观结构差异较大,晾晒样品肌纤维收缩均匀、结构致密,热风干燥样品肌纤维收缩剧烈、组织构造较松散;热风干燥褐变反应比晾晒样品明显.相较于传统的自然晾晒方式,热风干燥具有优势,是一种良好的替代方法.

Comparative study on natural drying and hot-air drying of abalone

Abalone was dried in natural air or hot air. The two drying methods were compared in several aspects as follows: the drying rate, color, flavor components, and microstructure of the product. The results show that the two methods have a similar process: a short-time rising rate period and following a falling rate period. When drying processes were finished, hot-air drying just cost half of the time of solar drying. Both of the two dried abalones have significant increase comparing with boiled abalone in the content of flavor amino acids. The hot-air dried abalone has a bigger advantage than abalone dried in natural air. Abalone dried in hot air had stronger browning reaction than that in natural drying sample. The microstructure of the two dried abalone meat has significantly differences: muscle fiber of natural drying abalone is shrank equably and compactly, while the fiber of hot-air drying abalone is distorted badly and lots of big holes appear in the muscle. In one word, compared with the traditional natural drying method, the hot-air drying has advantages and can replace it.