Study On The Processing Technology Of Freeze-Dried Abalone Slice

Abalone,which tastes delicious,is extremely precious seafood.So far,the reports about abalone processing are mainly in the dry abalone,frozen abalone,canned abalone ready-to-use flexible packaging,etc.They basically remain in the processing of the whole abalone,while abalone slice freeze-drying processing method is rarely reported.The freeze-dried abalone slice was investigated.Water retention agent and freeze-drying protestant' s formula were optimized;the freeze-dried abalone slice technology and the rehydration quality were discussed.The necessary data support and theoretical basis for the industrialized production of freeze-dried abalone slice were provided.The freeze-dried abalone slice completely retains the taste and nutrition of fresh abalone,and has good rehydration property.It is convenient to eat and facilitate subsequent processing.A new way for the further processing of the abalone resources was provided.Concrete research was investigated as follows:1?The optimum freeze-drying process parameters were optimized by L9(34)orthogonal experiment on the basis of the freeze-drying protestants formula.The results showed that the thickness of slice 1 mm,soking time 90 min,rehydration time 120 min,rehydration temperature 70?.The average of rehydration ratio was 5.53 with the optimum condition.2.The optimum formula of water retention agent was optimized by L9(34)orthogonal experiment.The results showed that:the optimum formula of water retention agent was 4.5%sodium chloride solution,1.5%sodium bicarbonate,1%sodium pyrophosphate at 120 min soaking time.54.61%water holding capacity of abalone was measured by heating centrifugation.3?The freeze-drying protestants formula of freeze-dried abalone slice was optimized by single factor experiment and response surface analysis.The results showed that the optimum freeze-drying protestants formula was 3.17%sucrose,2.99%glycerin,10.95%malt dextrin,and predicted the rehydration ratio was 4.368.4.351 rehydration ratio of freeze-dried abalone slice was measured by three parallel experiments under the condition.The relative error was 0.39%.4.The rehydration ratio,rehydration rate and texture of different slice thickness of freeze-dried abalone were measured at different soking temperature.The results showed that:when certain thickness abalone slice was rehydrated under 70?,the rehydrate rate can achieve the higher level.The thinner the thickness of slice was,the higher rehydrate ratio,and the quicker rehydrate rate were.So the optimum thickness was 1mm.