王茵 郑惠东 王雪玲 杨芳 许贻斌 陈小红 郑盛华 张芬

摘 要：通过单因素试验优化盐渍海马齿的制作工艺参数，为海马齿的精深加工利用提供数据参考。经前处理、3次烘干、加盐揉搓、高温蒸煮等工序制作盐渍海马齿，其中，第1次烘干工艺流程的温度、时间和加盐量等参数直接影响盐渍海马齿成品的品质。因此，以感官评价和含水率为指标，优化烘干温度、烘干时间和加盐量等参数。结果表明：选择第1次烘干最适温度为60℃，烘干时间8 h，加盐量为4%，制得的盐渍海马齿呈光泽的茶褐色，具特有滋味和气味，组织鲜嫩，纯正爽口，展开后叶形完整，含水量为10.39%，氯化物11.3%，亚硝酸盐物质未检出，大肠菌群<0.3 MPN·g-1，金黃色葡萄球菌、沙门氏菌等致病菌均未检出。

关键词：海马齿;盐渍;加工工艺;感官评价

中图分类号：S 965.334   文献标志码：A   文章编号：0253-2301（2021）05-0011-05

DOI： 10.13651/j.cnki.fjnykj.2021.05.003

Optimization of Key Process for the Preparation of Salted Sesuvium Portulacastrum

WANG Yin， ZHENG Hui-dong， WANG Xue-ling， YANG Fang， XU Yi-bin，CHEN Xiao-hong， ZHENG Sheng-hua， ZHANG Fen

（Fujian Institute of Fisheries / Fujian Key Laboratory of Marine Organism Culture & Proliferationand High-value Utilization， Xiamen， Fujian 361013， China）

Abstract： The processing parameters of salted Sesuvium portulacastrum were optimized by the single factor experiment， which provided data reference for the deep processing and utilization of Sesuvium portulacastrum. The salted Sesuvium portulacastrum were prepared through the processes including the pretreatment， drying for three times， rubbing with adding salts， and cooking under high temperature. Among them， the parameters such as the temperature， time and the amount of salt added in the first drying process directly affected the quality of the salted Sesuvium portulacastrum. Therefore， by taking the sensory evaluation and water content as the indexes， the parameters including the drying temperature， drying time， and the amount of salt added were optimized. The results showed that when the optimum temperature of drying for the first time was 60℃， the drying time was 8 h， the amount of salt added was 4%， the prepared salted Sesuvium portulacastrum were glossy dark brown， with unique taste and smell， fresh and tender tissue， and the leaf shape of which was smooth after unfolding， with the water content being 10.39% and the chloride being 11.3%. Meanwhile， the nitrite was not detected， the coliform group was less than 0.3 MPN·g-1， and the pathogenic bacteria such as Staphylococcus aureus and salmonella were not detected.

Key words： Sesuvium portulacastrum;Salted;Processing technology;Sensory evaluation

我国海洋生物资源极其丰富，海洋资源的保护和利用一直是战略性研究课题。海洋植物由于其特殊的生长环境，使其具有较高的营养价值和保健功效[1]。作为陆源食物的重要补充，海洋植物资源的开发前景巨大，如海带、紫菜、龙须菜、石花菜、秋茄、海蓬子等，皆因具有可口的食用性、多样的加工方式、较好的保健功效，成为人们所喜爱的“海洋蔬菜”[2-5]。

海马齿Sesuvium portulacastrum又称滨水菜、海马齿苋、滨马齿苋、滨苋，属于番杏科Aizonaceae海马齿属Sesuvium，为多年生匍匐性肉质草本植物，具有较强生命力，分布于世界五大洲的热带与亚热带滨海地区，我国主要生长于福建、广东、海南、台湾等地区[6]。在东南亚一些沿海地区，海马齿的嫩叶嫩茎常被作为蔬菜食用，由于富含钙、铁、钾等有益矿物元素及萜类、烯类等挥发性油类物质，使其具有一定的保健功效和药用价值，因此，作为新型“海洋蔬菜”，海马齿的开发前景广阔[7-8]。……