Effects of Frozen Storage and High Temperature on Quality of Sea Cucumber Companion Sauce
The formula of sea cucumber companion sauce is optimized by stepwise orthogonal test,and the effects of frozen storage(-18 ℃)and high-temperature sterilization(121 ℃)on the quality of sea cucumber companion sauce are analyzed by the indexes such as rheology and color difference.The results show that the best formula of sea cucumber companion sauce is 3.5％modified starch,0.10％xanthan gum,3％flavoring chicken paste,2％chicken stock powder,0.5％yeast extract,0.2％salt,4％white granulated sugar and 1.5％monosodium glutamate.After the treatment of high-temperature sterilization,the brightness of sea cucumber companion sauce decreases and the color gradually darkens.The total number of bacterial colonies of fresh sea cucumber companion sauce sample and sea cucumber companion sauce frozen at-18 ℃ and sterilized at 121 ℃ respectively is all 0.The rheological results show that the viscosity and viscoelasticity of sea cucumber companion sauce sterilized at 121 ℃ are significantly lower than those of the other two groups,and the conditions of frozen storage are more conducive to the maintenance of sea cucumber companion sauce quality.This study has enriched the seasonings of sea cucumber products,and provided some references for the research and development of sauce products.
万方数据
维普
