CN104026652A - 一种食品级海洋生物源贝壳微粉的制备方法 - Google Patents
一种食品级海洋生物源贝壳微粉的制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种食品级海洋生物贝壳微粉的制备方法,其以海洋生物贝壳为原料,采用酸处理法去除贝壳中的重金属,贝壳经酸处理后充分水洗至中性,烘干,初步粉碎后继用超微粉化技术进一步处理3-10h,得到食品级贝壳微粉制品。本发明有效去除了贝壳中的重金属,使其含量达到食品级标准,同时保持贝壳中氨基酸、不饱和脂肪酸、无机质和微量元素等对人体有益的物质未被破坏,而且采用超微粉碎技术,粒度<800nm,增加了贝壳的溶解度及利用率。本发明方法简便易行,工序合理。
Description
技术领域
本发明涉及一种食品级海洋生物贝壳微粉的制备技术,具体说是一种有效去除重金属,并经微粉化制备技术处理的海洋生物源贝壳产品,可作为保健品、药品、生物材料等的原料。
背景技术
近年来随着海产养殖业的不断发展,我国海洋贝类养殖量大幅增加,仅鲍鱼产量就约占全世界总量的80%,而不能直接食用的鲍壳、牡蛎壳、珍珠贝壳、扇贝壳、蛤蜊壳等形成大量副产物,未得到充分的开发利用,被直接丢弃,不仅污染环境,同时也造成了资源的严重浪费。
其中,鲍壳是一种珍贵的药材,又名“石决明”,中医药典籍中早有记载,有清热平肝、滋阴壮阳的作用,中医临床常用来治疗高血压引起的头痛、眩晕、目昏,及眼科的角膜炎,视神经炎等症。国外有报道作为保健食品用于预防近视眼。牡蛎壳、珍珠贝壳、扇贝壳、蛤蜊壳等可作为开发机体补充钙源的重要海洋生物钙源原料。
海洋生物贝壳主要由碳酸钙组成,含量高达90%以上,其中钙元素占40%,还含有镁、锶、铬、锌、铜、铁等多种微量元素。碳酸钙不易溶于水,经超微粉化技术处理,可提高食用级生物钙源的生物利用率。
近年来,因海洋环境的污染,海产品中重金属,如铅、铬、镉、砷、汞等含量超标,大量食用对人体健康造成危害,甚至导致死亡,贝壳表面容易吸附海水中的各种重金属而导致含量超标,故开发去除重金属的贝壳微粉产品,不仅保证其食用或使用安全性,更提高了溶解性、生物利用率等性能,显著拓展了海洋生物贝壳类资源的应用开发领域。
发明内容
本发明所要解决海洋生物贝壳利用率低下及安全性差的现状,提供一种安全、利用率高的贝壳原料,制作工艺简便合理,易于规模产业化放大,且保持贝壳的原生性。
本发明解决上述技术问题采用的技术方案是:一种食品级海洋生物贝壳微粉 的制备方法,以海洋生物贝壳为原料,采用酸法处理贝壳,去除重金属,充分水洗至中性,烘干,初步粉碎后,采用超微粉化技术进一步处理3-10h,粒度<800nm,得到食品级贝壳微粉制品。
上述贝壳微粉的制备方法,所述的海洋生物贝壳包括鲍壳、牡蛎壳、珍珠贝壳、扇贝壳、蛤蜊壳等。
上述贝壳微粉的制备方法,所述的酸是无机酸、有机酸或者两者混合或交替使用;所使用的无机酸或有机酸溶液的浓度为1%至30%;所述的无机酸为盐酸,有机酸为醋酸、乳酸、枸橼酸、EDTA(乙二胺四乙酸)等。
上述贝壳微粉的制备方法,所述的烘干是室温至80℃条件下通风或密闭干燥。
上述贝壳微粉的制备方法,所述的初步粉碎及超微粉化处理是切割、锤击、研磨等物理性粉碎方法。
上述贝壳微粉的制备方法,所述的超微粉化技术进一步处理3-10h,粒度<800nm,是随着超微粉化处理时间和次数的增加,粒度相应减小,超微粉化处理3h,粒度最小可达到800nm,超微粉化处理时间增加至10h,粒度<800nm。
上述贝壳微粉的制备方法,所述的食品级标准是现行的GB2762-2005食品污染物限量标准规定。
有益效果:本发明以海洋生物贝壳为原料,所采用的制备方法是贝壳不用高温煅烧,不添加其他化学物质,贝壳中氨基酸、不饱和脂肪酸、无机质和微量元素等对人体有益的物质不被破坏,且有效去除重金属使其符合食品级标准,经超微粉化技术处理,获得微粉化制品,粒度<800nm,显著提高了贝壳微粉的溶解度及利用率。本发明既可以解决海洋生物贝壳所造成的环境污染,又提高贝壳微粉制品的安全性及利用率,微粉化贝壳制品可进一步开发为食品、保健品、药品等。
附图说明
图1为本发明实施例1制备的食品级贝壳微粉扫描电镜图
图2为本发明实施例2制备的食品级贝壳微粉扫描电镜图
具体实施方式
实施例1:配置10%的盐酸溶液2.5L,将500g鲍壳原料浸入盐酸溶液中, 微波超声处理1h-2h,功率40w-60w,充分水洗至中性,50℃烘干3h,初步粉碎后,采用超微粉化技术进一步处理6-10h,获得微粉化制品,粒度<800nm,见说明书附图,处理前后鲍壳重金属含量对比见表1(具体测定方法要交代)。
表1.处理前后鲍壳重金属含量对比
实施例2:采用足量20%的枸橼酸处理鲍壳粗糙表面至珍珠色,充分水洗至中性,70℃烘干2h,初步粉碎后,采用超微粉化技术进一步处理6-10h,获得微粉化制品,粒度<800nm,见说明书附图2。
实施例3:配置5%的盐酸溶液2.5L,将500g牡蛎壳原料浸入醋酸溶液中,微波超声处理1h-2h,功率30w-50w,充分水洗至中性,40℃烘干4h,初步粉碎后,采用超微粉化技术进一步处理6-10h,获得微粉化制品,粒度<800nm。
实施例4:配置15%的乳酸溶液2L,将500g珍珠贝壳原料浸入乳酸溶液中,微波超声处理1h-2h,功率30w-50w,充分水洗至中性,40℃烘干4h,初步粉碎后,采用超微粉化技术进一步处理6-10h,获得微粉化制品,粒度<800nm。
实施例5:配置10%的枸橼酸溶液2.5L,将500g蛤蜊壳原料浸入枸橼酸溶液中处理1h-2h,充分水洗至中性,60℃烘干3h,初步粉碎后,采用超微粉化技术进一步处理6-10h,获得微粉化制品,粒度<800nm。
实施例6:配置3%的EDTA溶液1.5L,将500g扇贝壳原料浸入EDTA溶液中处理0.5h-1.5h,充分水洗至中性,50℃烘干3h,初步粉碎后,采用超微粉化技术进一步处理6-10h,获得微粉化制品,粒度<800nm。
Claims (7)
1.一种食品级海洋生物贝壳微粉的制备方法,其特征是:以海洋生物贝壳为原料,采用酸法处理贝壳,去除重金属,充分水洗至中性,烘干,初步粉碎后,采用超微粉化技术进一步处理3-10h,粒度<800nm,得到食品级贝壳微粉制品。
2.根据权利要求书1中所述食品级海洋生物贝壳微粉的制备方法,其特征是:所述的海洋生物贝壳包括鲍壳、牡蛎壳、珍珠贝壳、扇贝壳、蛤蜊壳等。
3.根据权利要求书1中所述食品级海洋生物贝壳微粉的制备方法,其特征是:所述的酸是无机酸、有机酸或者两者混合或交替使用;所使用的无机酸或有机酸溶液的浓度为1%至30%;所述的无机酸为盐酸,有机酸为醋酸、乳酸、枸橼酸、乙二胺四乙酸等。
4.根据权利要求书1中所述食品级海洋生物贝壳微粉的制备方法,其特征是:所述的烘干条件是室温至80℃条件下通风或密闭干燥。
5.根据权利要求书1中所述食品级海洋生物贝壳微粉的制备方法,其特征是:所述的初步粉碎及超微粉化处理是切割、锤击、研磨等物理性粉碎方法。
6.根据权利要求书1中所述食品级海洋生物贝壳微粉的制备方法,其特征是:所述的超微粉化技术进一步处理3-10h,粒度<800nm,是随着超微粉化处理时间和次数的增加,粒度相应减小,超微粉化处理3h,粒度最小可达到800nm,超微粉化处理时间增加至10h,粒度<800nm。
7.根据权利要求书1中所述食品级海洋生物贝壳微粉的制备方法,其特征是:所述的食品级标准是现行的GB2762-2005食品污染物限量标准规定。
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