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Changes in drying characteristics and major nutrients of Antarctic krill under different drying methods2

  

  1. (1 Fishery Machinery and Instrument Research Institute, Chinese Academy of Fishery Sciences, Shanghai 200092, China;
    2 Key Laboratory of Ocean Fishing Vessel and Equipment，Ministry of Agriculture，Shanghai 200092, China;
    3 National R＆D Branch Center for Aquatic Product Processing Equipment，Shanghai 200092, China;
    4 Dalian Polytechnic University, Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, Liaoning, China;
    5 Qingdao National Laboratory for Marine Science and Technology, Qingdao 266237, Shandong, China)
  • Online:2022-04-20 Published:2022-07-12

不同干燥方式下南极磷虾干燥特性与主要营养物质变化

  1. (1中国水产科学研究院渔业机械仪器研究所，上海 200092；
    2农业农村部远洋渔船与装备重点实验室，上海 200092；
    3国家水产品加工装备研发分中心，上海 200092；
    4大连工业大学海洋食品精深加工关键技术省部共建协同创新中心，辽宁 大连，116034
    5青岛海洋科学与技术试点国家实验室，山东 青岛，266237)
  • 通讯作者: 沈建(1971—)，男，研究员，研究方向：水产品加工技术与装备。E-mail：shenjian@fmiri.ac.cn。
  • 作者简介:马田田（1992—），女，研究实习员，研究方向：水产品加工工艺。E-mail：matiantian@fmiri.ac.cn。
  • 基金资助:
    中国水产科学研究院院级基本科研业务费专项“南极磷虾粉加工品质控制技术研究与关键工艺优化(2020XT1202)”

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Abstract: The study of the changes in drying characteristics and main nutrients of Antarctic krill by different drying methods aims to provide reference for the study about drying technics of Antarctic krill. The water content, drying time, energy consumption and protein of Antarctic krill are analyzed by using frozen Antarctic krill as the raw material, after thawing and stewing, at constant temperature (65℃, 75℃, 85℃), 5℃ and 10℃ temperature drop gradient and 5℃ and 10℃ temperature rise gradient. The results show: under constant temperature drying mode, the drying time, energy consumption and astaxanthin content of Antarctic krill decrease with increasing temperature. Drying time and energy consumption reach the lowest point at 85℃. The astaxanthin content is at the highest point at 65℃. The protein and fat content increase first and then decrease with increasing temperature, highpoint at 75℃. Under the variable temperature drying mode, drying time and energy consumption are minimum at 10℃ temperature drop gradient. Comparing the two modes, the drying time and energy consumption under the temperature gradient of 10℃ temperature drop gradient are slightly larger than that at the constant temperature of 85℃. The content of protein at 10℃ temperature drop gradient and the content of fat at 5℃ temperature drop gradien are higher than these at the constant temperature of 75℃, the astaxanthin content at 10℃ temperature drop gradient is lower than that at 65℃. The study shows that using the suitable temperature gradient method, it can be achieved that the target of the efficiency improvement, consumption reduction and quality assuranceof Antarctic krill drying process. Using the temperature drop gradient method, it can be conserved the main nutrients of Antarctic krill at the same time as raising effect and reducing consumption. On this basis, a suitable temperature gradient can be selected according to the using of Antarctic krill powder.

Key words: Antarctic krill, drying method, drying characteristics, nutrients

摘要： 研究不同干燥方式加工后南极磷虾干燥特性与主要营养物质变化，旨在为南极磷虾干燥特性与工艺研究提供参考。以冷冻南极磷虾为原料，经解冻、蒸煮后分别采用恒温（65℃、75℃、85℃）、5℃和10℃梯度降温、5℃和10℃梯度升温5种方式干燥南极磷虾，以恒温干燥作为对比，分析后4种变温方式下南极磷虾水分含量、干燥时间、能耗与蛋白质、脂肪、虾青素含量变化情况。结果显示：恒温干燥方式下，南极磷虾干燥时间、能耗、虾青素含量随温度升高而降低，干燥时间、能耗在85℃时达到最低点，虾青素含量在65℃处于最高点，蛋白质和脂肪含量随温度升高先增大后减小，在75℃时达到最高点；变温干燥方式下，10℃梯度降温干燥时间、能耗最小，蛋白质、虾青素含量最高，5℃梯度降温脂肪含量最高；对比恒温与变温干燥方式，10℃梯度降温下干燥时间与能耗略大于恒温85℃，10℃梯度降温下蛋白质含量和5℃梯度降温下脂肪含量高于恒温75℃，10℃梯度降温下虾青素含量略低于恒温65℃。研究表明，适宜的变温方式可实现南极磷虾提效、降耗、保质的干燥加工目标，其中梯度降温在提效、降耗的同时能较好保留南极磷虾主要营养物质，在此基础上可根据南极磷虾粉用途选择适宜的变温梯度。

关键词: 南极磷虾, 干燥方式, 干燥特性, 营养物质