| Sea cucumber is a kind of rare marine animal,it is considered as the ginseng in the sea,due to rich nutrients and the high medicinal properties.With the improvement of people’s living standards and quality of life in China,the expanding demand for sea cucumber market has accelerated,and accelerate the development of sea cucumber breeding and processing industry.At present,the processed products of sea cucumber are mainly dried salt and dried sea cucumber,while the research and application of new instant products and processing technology are very few,especially the research of sous vide instant sea cucumber products and related pretreatment technology is even less.In this paper,according to the current problems in the cultivation and processing industry of sea cucumber,the key technologies of sea cucumber pretreatment and sous vide cooking instant sea cucumber processing and the application of edible composite film were discussed.The main research contents and results are as follows:1.The ultrasonic assisted humic acid pretreatment method was used to explore the removal effect of enoxacin and ciprofloxacin in fresh sea cucumber under different humic acid concentration,ultrasonic time and pH conditions,and the pretreatment process of instant sea cucumber was optimized and established.The results showed that the optimal removal rate of enoxacin reached 81.52% when the humic acid concentration was 40mg/kg,the ultrasonic time was 40 min,and the p H was 3.0.The optimal removal rate of ciprofloxacin was 98.56% when the humic acid concentration was 20 mg/kg,the ultrasonic time was 60 min,and the p H was 2.5.In the experiment of ultrasound-assisted humic acid removal of enoxacin in sea cucumber,the content of total protein and collagen in sea cucumber was 78.75% and 31.36%,respectively,and the content of total protein and collagen in sea cucumber was 74.375% and 27.47%,respectively,with a relative reduction of 5.55% and 12.12%.In the experiment of ultrasound-assisted humic acid removal of ciprofloxacin in sea cucumber,the total protein and collagen content of theformer sea cucumber were removed were 78.75% and 31.36%,respectively,and the total protein and collagen content of the latter were 70% and 27.03%,respectively,with a relative reduction of 11.11% and 13.81%.Under the treatment of the same humic acid concentration and the same ultrasonic time,the residual humic acid in sea cucumber reached 20.12% at least when the p H value was 3.0.2.The effects of different heating temperatures and times on the total protein,collagen content and sensory quality of sea cucumber were investigated and analyzed under certain vacuum pressure by using the sous vide processing method.The sous vide processing conditions of sea cucumber were explored,and the optimal processing conditions were optimized and established.The results showed that sea cucumber had good elasticity and chewiness,and had the highest sensory score when it was processed at 90℃ and 120 min.The loss rate of total protein and collagen content of sea cucumber was the highest when it was processed at 95℃ and 120 min.The loss rate of total protein and collagen content of sea cucumber was 73.25% and 15.09%,respectively,and the loss rate was 23.90% and60.08%,respectively.Under a certain vacuum pressure heat treatment of sea cucumber,its total protein and collagen content in atmospheric conditions are reduced,especially in a vacuum heat treatment under low temperature processing conditions of 95℃,120 min,sea cucumber total protein and collagen content was 73.25%,15.09%,respectively.3.With chitosan and lycium barbarum solution as the main membrane materials,gelatin as the crosslinking agent and glycerol as the plasticizer,the formulation and preparation process of edible composite film of instant sea cucumber were explored.The effects of different contents of chitosan,gelatin,glycerin and lycium vine solution and p H value on the breaking strength,temperature resistance,water solubility,water vapor transmission rate and transparency of edible composite membrane were studied and discussed by single factor and response surface optimization experiments.The best technology for the composite membrane was:chitosan:gelatin(mass fraction ratio)was 0.98:1,glycerin content was 2.97%,lycium barbarum content was 19.99%,p H value was 5.49,chitosan concentration was 1.5%,gelatin concentration was 3%.In the end,the deter mination ofthe composite membrane for room temperature storage instant sea cucumber main microbial indexes.The results showed that,with the extension of time at room temperature,the total number of bacterial colonies and coliforms in the readyeating sea cucumber in the uncoated group increased higher than that in the enveloped group.On the 6th day,the total number of bacterial colonies was 4.35 CFU/g,the total number of coliforms was 3.86CFU/g,the total number of bacterial colonies in the enveloped group was 1.97 CFU/g,and the total number of coliforms was 1.39 CFU/g.On day 9,the total number of bacterial colonies was 5.97 CFU/g,the total number of coliform bacteria was 4.93 CFU/g,the total number of bacterial colonies in the capsule group was 2.52 CFU/g,and the total number of coliform bacteria was 2.23 CFU/g. |
