我国牡蛎产量丰富，除部分鲜销外很多加工为干制品，然而传统牡蛎干制品复水性差、产品附加值低。为了得到高品质的牡蛎干制品，本研究对牡蛎进行真空冷冻干燥加工，并对冻干加工牡蛎的复水性、质构和蛋白、脂肪及部分滋味成分含量的变化情况进行探讨。研究结果表明：牡蛎的共晶点和共熔点温度分别为-25 ℃和-17.5 ℃，牡蛎在-30 ℃~-35 ℃条件下预冻2 h，在冷阱温度达到-40 ℃后在真空度20 Pa条件下干燥15 h得到干品；与对照产品（市售蚝干）相比，冻干牡蛎复水性较好，其在20 min即可复水完全，复水比为3.68；冻干牡蛎的质构也优于对照，除脂肪含量较低外，蛋白质和几种滋味成分含量也均高于对照。由此可见，真空冻干燥不仅可以减少牡蛎干制时的蛋白损失，且能够较好保持质构和原有风味，可以用于高品质牡蛎干制品的加工。

Oysters are abundant in China, and a large number are processed as dried products However, the dried oysters prepared by traditional methods have poor rehydration characteristics and are low value-added products. To produce a high-quality dried oyster, fresh oyster meat was processed by vacuum freeze-drying, and the rehydration characteristics, texture, and contents of protein, fat, and various flavor components were studied. The eutectic point and melting point of the fresh oyster Ostrea rivularis were -25 ℃ and -17.5 ℃, respectively. Fresh oysters were pre-frozen at temperatures of -30 ℃ to -35 ℃ for two hours, and were then vacuum freeze-dried for 15 hours to produce a dried product with a cold trap temperature of -40 ℃ and a vacuum pressure of 20 Pa. Compared with the control product (commercial dried oyster), the freeze-dried product exhibited better rehydration capacity, and could be rehydrated completely within 20 minutes with a rehydration ratio of 3.68. The texture of freeze-dried oysters was better than that of the control product, and the contents of protein and various flavor components were higher than those of the control. Therefore, vacuum freeze-drying can not only decrease protein loss, but maintains the texture and flavor of oysters, indicating that this method can be used to produce high-quality dried oysters.

国家现代农业产业技术体系（CARS-48）