CN104187845A - 一种海参活性冻干粉的制备方法 - Google Patents
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- 241000251511 Holothuroidea Species 0.000 title claims abstract description 67
- 239000000843 powder Substances 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 229910001385 heavy metal Inorganic materials 0.000 claims abstract description 8
- 241000196324 Embryophyta Species 0.000 claims abstract description 6
- 238000004108 freeze drying Methods 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000195493 Cryptophyta Species 0.000 claims description 5
- 241000195474 Sargassum Species 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 239000002594 sorbent Substances 0.000 claims description 5
- 210000001015 abdomen Anatomy 0.000 claims description 4
- 239000003463 adsorbent Substances 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
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- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 4
- 229910052751 metal Inorganic materials 0.000 claims description 4
- 239000002184 metal Substances 0.000 claims description 4
- 239000013535 sea water Substances 0.000 claims description 4
- 238000001291 vacuum drying Methods 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 238000005516 engineering process Methods 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 230000002745 absorbent Effects 0.000 abstract 1
- 239000002250 absorbent Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 230000009514 concussion Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 241000965254 Apostichopus japonicus Species 0.000 description 1
- 229930188089 Holothurin Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- MAWWITJOQDJRJF-ADBICINLSA-M holothurin Chemical compound [Na+].O[C@@H]1[C@@H](OC)[C@H](O)[C@@H](C)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O[C@H]3[C@@H](OC[C@H]([C@@H]3O)OS([O-])(=O)=O)O[C@@H]3C([C@H]4[C@](C=5[C@H]([C@@]6(CC[C@]7(O)[C@](C)([C@H]8OC(C)(C)CC8)OC(=O)[C@@]76[C@@H](O)C=5)C)CC4)(C)CC3)(C)C)O[C@@H]2C)O)O[C@H](C)[C@H]1O MAWWITJOQDJRJF-ADBICINLSA-M 0.000 description 1
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- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
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Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L5/20—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
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- 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
本发明公开了一种海参活性冻干粉的制备方法,包括以下步骤:清洗去杂、去重金属、预冷冻、打浆、冷冻、真空干燥、纳米粉碎。本发明采用纯植物吸附剂除去海参体表及体内重金属及其他吸附残留物,去除重金属等对海参冻干粉品质影响,提高海参冻干粉的安全性;采用低温冻干技术最大程度保持海参营养成分;纳米粉碎进一步降低海参冻干粉的粒径,提高海参冻干粉的溶解性,促进人体吸收。
Description
技术领域
本发明涉及一种海参活性冻干粉的制备方法。
背景技术
海参含有50多种营养成分,其中活性成分有酸性多糖,多肽,海参素和维生素等,海参自古以来就是滋补佳品,尤其今年以来,因其提高免疫力和抗疲劳功能显著,市场销量呈显著上升态势。传统海参食用一般采取发制整体食用,而发制过程难以控制,给消费者食用造成不便,从而影响消费数量和质量。为了克服传统海参加工方法的缺陷,人们将海参制成冻干粉以提高海参营养成分的利用并方便了消费者食用。但是不论是整体发制海参还是海参冻干粉其加工工艺主要考虑口味与营养成份,往往忽略海参养殖过程中可能残留在海参体内重金属对食用者的影响,而存在安全问题。
发明内容
本发明的目的是克服上述缺陷,提供一种食用安全、方便,保留海参的活性物质,完全溶于水,吸收率高,保质期长的海参冻干粉技术。
本发明的技术方案是:一种海参活性冻干粉的制备方法,包括以下步骤:
(1)清洗去杂:将海参剖腹清洗内脏,并用海水洗净。
(2)去重金属:将洗好的海参加入纯植物吸附剂中,去除海参体表及体壁内附着的重金属离子,更换吸附剂重复3次后,用清水冲洗海参。
(3)预冷冻:在容器中加入海参体积10-20倍纯净水,然后转移至-2至-10℃的冷库进行冷冻1-20小时。
(4)打浆:将海参粉碎成粗浆状。
(5)冷冻:将磨浆的海参放入冷库进行深冷冻。
(6)真空干燥:将冻好的海参装入冷冻干燥机内,在温度降至-50℃以下,进行冻干,24小时后达到恒重,将干粉取出,水分应控制在3%以内。
(7)纳米粉碎:将干粉用纳米粉碎机粉碎至1000目以上。
所述步骤(2)中纯植物吸附剂为海藻粉,优选马尾藻粉或海带藻粉中的一种。
本发明的有益效果是,采用纯植物吸附剂除去海参体表及体内重金属及其他吸附残留物,去除重金属等对海参冻干粉品质影响,提高海参冻干粉的安全性;采用低温冻干技术最大程度保持海参营养成分;纳米粉碎进一步降低海参冻干粉的粒径,提高海参冻干粉的溶解性,促进人体吸收。
具体实施方式
实施例1
海藻粉的制备:市购海带藻粉或者马尾藻粉,用0.2mol/LCaCl2溶液浸泡,缓慢震荡24h,用盐酸或氢氧化钠调节PH保持在5.0,去离子水冲洗3三次,60℃烘干,过80-120目筛。
一种海参活性冻干粉的制备方法,是采用清洗去杂,将海参剖腹清洗内脏,并用海水洗净;
(2)去重金属:将洗好的海参中按照重量比1:2-1:3加入3-10g/L海带藻粉溶液,震荡作用30min,更换吸附剂重复3次后用清水冲洗海参。
(3)预冷冻:在容器中加入海参体积10-20倍纯净水,然后转移至-2至-10℃的冷库进行冷冻1-20小时。
(4)打浆:将海参粉碎成粗浆状。
(5)冷冻:将磨浆的海参放入冷库进行深冷冻,在-35℃至-40℃冷冻2-5小时。
(6)真空干燥:将冻好的海参装入冷冻干燥机内,在真空度20-100Pa,温度降至-50℃以下,进行冻干,24小时后达到恒重,将干粉取出,水分应控制在3%以内。
(7)纳米粉碎:将干粉用纳米粉碎机粉碎至1000目以上。
实施例2
一种海参活性冻干粉的制备方法,是采用清洗去杂,将海参剖腹清洗内脏,并用海水洗净。
(2)去重金属:将洗好的海参中按照重量比1:2-1:3加入5-15g/L马尾藻粉溶液,震荡作用30min,更换吸附剂重复3次后用清水冲洗海参。
(3)预冷冻:在容器中加入海参体积10-20倍纯净水,然后转移至-2至-10℃的冷库进行冷冻1-20小时。
(4)打浆:将海参粉碎成粗浆状。
(5)冷冻:将磨浆的海参放入冷库进行深冷冻,在-35℃至-40℃冷冻2-5小时。
(6)真空干燥:将冻好的海参装入冷冻干燥机内,在真空度20-100Pa,温度降至-50℃以下,进行冻干,24小时后达到恒重,将干粉取出,水分应控制在3%以内。
(7)纳米粉碎:将干粉用纳米粉碎机粉碎至1000目以上。
Claims (5)
1.一种海参活性冻干粉的制备方法,其特征在于:包括以下步骤:
(1)清洗去杂:将海参剖腹清洗内脏,并用海水洗净;
(2)去重金属:将洗好的海参加入纯植物吸附剂中,去除海参体表及体壁内附着的重金属离子,更换吸附剂重复3次后,用清水冲洗海参;
(3)预冷冻:在容器中加入海参体积10-20倍纯净水,然后转移至-2至-10℃的冷库进行冷冻1-20小时;
(4)打浆:将海参粉碎成粗浆状;
(5)冷冻:将磨浆的海参放入冷库进行深冷冻;
(6)真空干燥:将冻好的海参装入冷冻干燥机内,在温度降至-50℃以下,进行冻干,24小时后达到恒重,将干粉取出,水分应控制在3%以内;
(7)纳米粉碎:将干粉用纳米粉碎机粉碎至1000目以上。
2.根据权利要求1所述的海参活性冻干粉的制备方法,其特征在于:所述步骤(2)中纯植物吸附剂为海藻粉。
3.根据权利要求2所述的海参活性冻干粉的制备方法,其特征在于:所述海藻粉为马尾藻粉或海带藻粉。
4.根据权利要求3所述的海参活性冻干粉的制备方法,其特征在于:洗好的海参与3-10g/L海带藻粉溶液按照重量比1:2-1:3添加。
5.根据权利要求3所述的海参活性冻干粉的制备方法,其特征在于:洗好的海参与5-15g/L马尾藻粉溶液按照重量比1:2-1:3添加。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107467343A (zh) * | 2017-09-11 | 2017-12-15 | 浙江海洋大学 | 一种光参蛋白粉的制备工艺 |
CN112352934A (zh) * | 2020-11-02 | 2021-02-12 | 谢沛鸿 | 一种纯海参冻干超微粉压片二次冻干的制备方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1321435A (zh) * | 2001-05-25 | 2001-11-14 | 程显峰 | 海参冻干粉的制作方法 |
CN101238882A (zh) * | 2007-09-21 | 2008-08-13 | 卢存国 | 驱铅保健食品 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN1321435A (zh) * | 2001-05-25 | 2001-11-14 | 程显峰 | 海参冻干粉的制作方法 |
CN101238882A (zh) * | 2007-09-21 | 2008-08-13 | 卢存国 | 驱铅保健食品 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107467343A (zh) * | 2017-09-11 | 2017-12-15 | 浙江海洋大学 | 一种光参蛋白粉的制备工艺 |
CN112352934A (zh) * | 2020-11-02 | 2021-02-12 | 谢沛鸿 | 一种纯海参冻干超微粉压片二次冻干的制备方法 |
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