The Research On Instant Oyster Products

Oyster is one of China’s most important shellfish, oysters contains high protein and low fat. But at present, our country development very seldom instant oyster product, and there are still no further study The paper researches on the oyster by using drying kinetic model, response surface optimization and color difference analysis, the research provides the theory basis for theoyster production. The main research contents of this paper are as follows:Through the basic nutrition determination of oyster show:in oyster the water accounted for88.09%of the total weight, protein accounted for53.19%of dry weight, fat accounted for8.53%of dry weight, oyster belongs to the high protein and low fat water products; Detemine the ripening of100℃hot water for heating3min by studying the quenching and tempering technology; and studied the effect of curing process According to textural and sensory evaluation, determinate the best comprehensive evaluation of water content was45%.And determinate the production process.Compared product color, texture and contraction under different hot air drying temperature; different far infrared drying temperature; different microwave power; different conditions of combined drying. And optimized combined drying conditions through responses. Ultimately determine the optimal drying conditions were:300W microwave drying for60s,60℃hot air drying for60min. At the same time, through the research and analysis of hot air drying and microwave drying to get the drying kinetics equation.By studying the product’s pH colony count and TVB-N changes at25℃,35℃, and taking TVB-N as the key index, forecasted the shelf life of products, eventually reached shelf life for189d at25℃,the shelf life for112d at35℃. At the same time, through the research and analysis get the Arrhenius equation.