Study On Key Technology In The Machining Process Of Oyster Jelly

Oysters are one of the important economic shellfish in China and mainly sales in fresh,low added value, inefficient use of the huge treasure trove of resources. In order to improvethe utilization of oyster resources to meet the needs of daily life, rich market and improvethe living standards of the masses, this experiment as raw oysters, a systematic study of theoyster liquid deodorizing process, optimizing the oyster jelly processing technology, andquality evaluation conducted oyster jelly, the experimental results show that:1Make sure oyster liquid enzymatic deodorization process. The tests were used yeast,β-cyclodextrin and charcoal deodorizing agents on three kinds of oyster liquid deodorizingenzyme by single factor test to the loss of amino nitrogen rates and smell sensoryevaluation index value to determine the method that first joint yeast and then activatedcarbon. By single factor and orthogonal experiment to determine the final joint fishyprocess: first yeast deodorization, that the amount of yeast1.5%, deodorizationtemperature30℃, deodorization time45min. Re-activated deodorization that the amountof activated carbon added1.5%deodorization temperature30℃, deodorization time15min. This smell sensory evaluation value of2.0, amino nitrogen loss rate of0.26%.2Make sure oyster jelly processing technology. In this experiment, oysters and redbeans as the main raw material, sensory evaluation scores as an indicator, the single factorand orthogonal experiment, the addition of white sugar, oyster deodorization enzymatichydrolyzate, milk and agar on the sensory evaluation scores effects to optimize the processparameters oyster jelly, and ultimately determine the ratio of: oyster deodorizationenzymatic liquid35g, red bean80g, white sugar104g, milk1g, agar5g. When addingwater to the boil stirring soluble solids content of60%, to injection molding.3Oyster jelly for quality evaluation. This experiment studies the sensory indicatorsoyster jelly products, measured physicochemical and microbiological indicators, theresults showed that: oyster jelly is a rich and delicious and nutritional value of the product,the color was dark red, shiny and uniform color; smooth surface, full no bubbles,moderate hardness, elastic, cut no gaps; delicate taste, chewy, sticky teeth do not makeends meet; sweet taste lingering, with seafood flavor and milk flavor, no bad odors andimpurities.24.2%moisture content, ash content of2.35%, protein content of23.67%,color L*of37.67, a*of2.28, b*1.28. No heavy metals exceeded, no coliform bacteria and pathogens detected.4Forecast oyster jelly shelf life. The experimental study of the relationship betweenmicrobial indicators and time oyster jelly, the results showed that: the detection time range,that does not appear in the total number of colonies180d, mold and coliform bacteriaexceeded state standards, microbial indicators in line with national standards. Whichcoliform bacteria is detected, the total number of colonies showed a downward trend afterthe first rise, fungi show a slow upward trend. The reason may be the oxygen contentdecreased sealed packaging bags, caused by an anaerobic environment appears. Reduce thenumber of bacteria, mold and gradually increase the number and become the dominantspecies, may also become a major cause of corruption in the final product.