Abstract: In the present study, the optimum drying processing and storage period were determined to improve the added value and shelf life of liquid-smoked abalone. The cold wind drying technology was used to dry the liquid-smoked abalone. Based on the single factor experiments, response surface method was used to investigate the effects of different drying temperature, speed and periods on the hardness and springiness changes of dried liquid-smoked abalone, and the mathematical models were established to determine the optimum processing technology; meanwhile the safety index and storage period were evaluated. The results indicated that the drying condition was optimal when temperature was 26 °C, wind speed 4 m/s, and time 23 h. Under such processing conditions, the hardness and springiness values of the dried liquid-smoked abalone were (22845.05±1098.71)N and (-0.13±0.03)mm respectively, all the various indicators met the requirements of national food safety standard and commercial sterilization, and moreover the abalone products had better flavor and quality.

Key words: liquid-smoked abalone, cold wind drying, textural properties, the drying rate, commercial sterilization

摘要： 为提高鲍鱼的附加值，研发干制液熏鲍新产品，以确定液熏鲍干燥最优工艺参数及贮藏时间。以液熏鲍为研究对象，采用冷风干燥技术干制液熏鲍。在单因素试验基础上，通过响应面设计试验，以冷风干燥温度、干燥风速和干燥时间为因素，对干制熏鲍的硬度和弹性变化情况进行研究并建立相关数学模型，确定液熏鲍冷风干燥的加工工艺；同时探讨干制熏鲍的安全指标及保藏性。结果显示，由模型方程确定液熏鲍鱼冷风干燥工艺的最优参数为：温度26℃，风速4 m/s，时间23 h。此条件下干制熏鲍的硬度（22 845.05±1 098.71）N，弹性（-0.13±0.03）mm。经该工艺生产的干制熏鲍，各项指标均符合国家食品安全标准和商业无菌要求，并且具有较好的风味和品质。

关键词: 液熏鲍, 冷风干燥, 质构特性, 干燥速率, 商业无菌