Study On The Processing Technology Of Jellyfish Jelly

Jellyfish resource is rich,as well as rich in collagen and other nutrients,but it easily lead to enormous waste due to autolyzed,however it is still lack of deep processing products, so finding a new way to make full use of jellyfish resource is very necessary. In another way, now more and more people like convenient, nutrient and appetitive food due to the speeding up the pace of life,while crystal jelly products occupy the important position,which are especially women and children’s favorite.Associated with glittering and translucent of jellyfish as well as good and inexpensive,imagine putting together jellyfish with crystal jelly,which is a kind of bold innovation,also conforms to the higher nutritional requirement of people.This paper firstly provides a way of deodorization,water-holding,preserving in syrup of jellyfish block.(1) Study on the deodorization process of jellyfish, the results showed that the best deodorization method is using activated carbon particles,yeast and citric acid in3%NaCl solution.In particular is firstly use activated carbon particles,conditions for temperature40℃,stir60min,concentration0.5%,filte and clean,then use yeast, conditions for temperature30℃,stir40min,concentration0.5%,and finally use citric acid in3%NaCl solution,conditions for temperature40℃, stir120min,concentration0.5%.Then the trimethylamine content Reduced to1.75×10-5mg/Kg from37.86X10-5mg/Kg of fresh jellyfish umbrella, the sensory evaluation value is95points.Quality index of before and after deodorization is normal,which meet the requirements of experiment.(2) Study on the water-holding process of jellyfish,the results showed that the best water-holding method is that mixing jellyfish and water-holding solution,in which contents trisodium phosphate:sodium hexametaphosphate:sodium tripolyphosphate: carrageenan=30:29:28:65,stir at4℃for2.5h,concentration of compound phosphates is0.35%(in3%NaCl solution). The results showed that moisture content of jellyfish is85.68%,gel strength is0.1604,sensory evaluation value is93.67,storage loss is9.4%, composite score is42.11. Quality index of before and after water holding is normal, which meet the requirements of experiment.Study on the preserving in syrup process of jellyfish,the results showed that the best preserved method is that adding sugar (and citric acid)in four times at30℃,the interval time is60min,which ultimately leading to the supersaturation state of sugar,acidity of0.2%(containing0.05%potassium sorbate).The results for soluble solids content of jellyfish is47.55%,sensory evaluation value is99. Quality index of before and after preserving in syrup is normal,which meet the requirements of experiment.(3)Study the deployment process of jellyfish jelly,the progress which use1.2%compound gums,carrageenan:konjac gum:gelatin=0.7:0.1:0.2,17%jellyfish protein hydrolyzate which has been deodorizated,desalted,concentrated,6-10pieces of jellyfish block which has been soaked in acid, deodorizated, water hold, preservd in syrup,12%sugar,0.2%citric acid,0.1%sodium citrate,0.1%. potassium sorbate,trace amounts of lemon essence and sunset yellow. The results showed that products conform to the requirements of the senses.Finally set up the quality standards of the jellyfish jelly.Sensory evaluation criteria is as follows:colloid is pale yellow,having the aroma of lemon,smooth soft,sour and sweet,uniform organization formjellyfish block is glittering and translucent,chewy, sweet and sour,can keep the original form after be out of the packaging,without apparent floc,etc;Microbial index and physical and chemical indexes accord with national standard,such as the soluble solids content is more than20%,etc;Nutrients such as protein content is about2.5%; quality guarantee period at4℃,20℃and37℃is respectively300days,180days and60days.