CN104509884A - 一种海参粉剂 - Google Patents
一种海参粉剂 Download PDFInfo
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- CN104509884A CN104509884A CN201310443983.1A CN201310443983A CN104509884A CN 104509884 A CN104509884 A CN 104509884A CN 201310443983 A CN201310443983 A CN 201310443983A CN 104509884 A CN104509884 A CN 104509884A
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- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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Abstract
本发明提供一种海参粉剂,是一种包含全部海参营养成分的海参粉,而且在不添加其他任何成分的基础上灌装成粉剂,可溶于牛奶、饮料、咖啡、白开水中冲服,食用方便而且体内易消化吸收,能将海参的全部生物活性物质和营养成分100%提供给人体,生物利用度更高,充分提高海参的利用价值。本发明一种海参粉剂的制备工艺如下:原料提取→配料→混合→低温超微粉碎→粉剂灌装→袋纸盒包装→成品检验入库。
Description
技术领域
本发明涉及以海参为主要原料的海参制品及其生产方法,具体地说是一种海参粉剂。
背景技术
海参属于棘皮动物门海参纲一类动物,为海味珍品,名列海味八珍之首,是海洋生物中的极品,营养价值极其丰富,为一种高蛋白、低脂肪、低胆固醇的营养食品。对多种身体疾病都有保健和防治作用。现有技术生产的海参产品有海参胶囊、海参口服液等,这些产品多为提取海参体内的某种或多种营养成分后经配制加工而成,另外,也有将海参冻干粉加工成胶囊或制成海参片、粉的,没有将海参体内的所有营养成分全部溶于其中,形成纯海参营养品,真正体现海参对人体的保健功能。
传统食用海参的方法是将海参反复泡发,有些营养成分和活性物质在泡发时大量损失例如海参皂甙、海参多糖、矿物质,水溶性维生素等,而且还将海参卵与海参内脏一起扔掉,损失海参卵中的海参皂甙、海参多糖、矿物质、水溶性维生素等营养成分,使海参卵得不到合理利用。
发明内容
本发明要解决的技术问题是提供一种制作工艺简单、食用方便、口感好、保持海参原有营养成分的一种海参粉剂。
本发明一种海参粉剂的制备工艺如下:
原料提取→配料→混合→低温超微粉碎→粉剂灌装→袋纸盒包装→成品检验入库。
本发明是首先精选海参各部位:海参体壁、海参内腺管(海参筋)、海参卵(海参花)进行材料处理加工:
1.用生物酶解技术将海参体壁酶解后进行喷雾干燥得到海参酶解粉;
2.将海参内腺管进行烘干粉碎得海参内腺管粉;
3.将海参卵冻干粉碎得到海参卵冻干粉;
4.按照比例进行混合后再进行冷冻超微粉碎800-1000目→粉剂灌装。
本发明一种海参粉剂,是一种包含全部海参营养成分的海参粉,而且在不添加其他任何成分的基础上灌装成粉剂,可溶于牛奶、饮料、咖啡、白开水中冲服,食用方便而且体内易消化吸收,能将海参的全部生物活性物质和营养成分100%提供给人体,生物利用度更高,充分提高海参的利用价值。
具体实施方式
实施:
本发明一种海参粉剂,生产工艺如下:
原料提取→配料→混合→低温超微粉碎→粉剂灌装→袋纸盒包装→成品检验入库。
原料提取
1.1 海参酶解粉 1.1.1 精选 :选取3年以上鲜活海参。
1.1.2 预处理
从海参的尾部上方沿腹部剪开,挤出内脏,撕下内腺管,如有海参卵取出备用。将海参嘴石灰质去除,洗去泥沙,用纯净水冲净。
1.1.3 绞碎及磨浆
将洗净的海参体绞碎并磨浆,磨浆细度5μm以下,得海参浆液。
1.1.4 酶解
将海参浆液用蛋白酶酶解:酶解温度=50-52 ℃,时间=2-3 h,酶量=0.3-0.5%,得酶解液A。
1.1.5 灭酶及杀菌
将酶解液A灭酶及杀菌:温度=85-90℃,时间=15-30min,得酶解液B。 1.1.6 过滤
将酶解液B进行过滤,一次80目,二次120目,得酶解滤液。
1.1.7 喷雾干燥:
将酶解滤液进行喷雾干燥成粉状。
进风温度=180-185 ℃,出风温度=70-75 ℃,控制水分4-6%
1.1.8 将海参酶解粉冷却装袋备用。
1.2. 海参内腺管粉
1.2.1 精选
选取海参内腺管。
1.2.2 清洗烘干
将海参内腺管清洗干净后, 迅速放入烘干箱内进行烘干,烘干温度=60-70℃,时间=8h。
1.2.3 粉碎:将烘干的海参内腺管进行粉碎,100目。
1.2.4. 海参内腺管粉碎粉装袋备用。
1.3. 海参卵冻干粉
1.3.1 精选
选取优质海参卵。
1.3.2 清洗
将海参卵清洗干净。
1.3.3 速冻
将洗净的海参卵在速冻柜进行速冻, 温度=-40℃,冻结时间=3h。
1.3.4 真空冷冻干燥:
将速冻好的海参卵送入真空度在10 Pa-100Pa之间的真空仓内进行脱水干燥,脱水过程按以下时间和温度设定的工艺曲线进行,以使海参卵的含水量低于3%。
脱水过程按:
35 ℃ 40℃ 45℃ 50 ℃ 55℃ 59℃
→ → → → → →
380min 400 min 380 min 460 min 580 min 620 min
脱水时间47小时,冷阱温度-58℃~-25℃。
1.3.5粉碎:
将真空冷冻的海参卵进行粉碎: 100目。
1.3.6海参卵冻干粉装袋备用。
配料
将备用的海参酶解粉、海参内腺管粉、海参卵冻干粉,按配方比70:18:12称取配料。
混合
按配比好的海参酶解粉、海参内腺管粉、海参卵冻干粉,在多向运动混合机中进行混合,转速600r/h,t:30min,要求混合均匀。
低温超微粉碎
将混合物进行低温超微粉碎:温度=-15℃~-10℃,粉碎细度达到800-1000目。
粉剂灌装
低温超微粉碎的混合物送至内包间,在自动枕形包装机内进行灌装,灌装时应注意检查包装袋的密封良好性。
外包装
内包后的单袋小包装转入外包间进行装袋或装纸盒等外包装。
成品检验入库
将包装后的成品进行抽检,各项指标符合质量标准后,方可入库。
Claims (8)
1.一种海参粉剂,其特征在于生产工艺如下:
原料提取→配料→混合→低温超微粉碎→粉剂灌装→袋纸盒包装→成品检验入库。
2.根据权利要求1所述的一种海参粉剂,其特征在于生产工艺中原料提取工艺如下:
1原料提取
1.1 海参酶解粉 1.1.1 精选 :选取3年以上鲜活海参;
1.1.2 预处理
从海参的尾部上方沿腹部剪开,挤出内脏,撕下内腺管,如有海参卵取出备用;
将海参嘴石灰质去除,洗去泥沙,用纯净水冲净;
1.1.3 绞碎及磨浆
将洗净的海参体绞碎并磨浆,磨浆细度5μm以下,得海参浆液;
1.1.4 酶解
将海参浆液用蛋白酶酶解:酶解温度=50-52 ℃,时间=2-3 h,酶量=0.3-0.5%,得酶解液A;
1.1.5 灭酶及杀菌
将酶解液A灭酶及杀菌:温度=85-90℃,时间=15-30min,得酶解液B; 1.1.6 过滤
将酶解液B进行过滤,一次80目,二次120目,得酶解滤液;
1.1.7 喷雾干燥:
将酶解滤液进行喷雾干燥成粉状;
进风温度=180-185 ℃,出风温度=70-75 ℃,控制水分4-6%
1.1.8 将海参酶解粉冷却装袋备用;
海参内腺管粉
1.2.1 精选
选取海参内腺管;
1.2.2 清洗烘干
将海参内腺管清洗干净后, 迅速放入烘干箱内进行烘干,烘干温度=60-70℃,时间=8h;
1.2.3 粉碎:将烘干的海参内腺管进行粉碎,100目;
1.2.4. 海参内腺管粉碎粉装袋备用;
海参卵冻干粉
1.3.1 精选
选取优质海参卵;
1.3.2 清洗
将海参卵清洗干净;
1.3.3 速冻
将洗净的海参卵在速冻柜进行速冻, 温度=-40℃,冻结时间=3h;
1.3.4 真空冷冻干燥
将速冻好的海参卵送入真空度在10 Pa-100Pa之间的真空仓内进行脱水干燥,脱水过程按以下时间和温度设定的工艺曲线进行,以使海参卵的含水量低于3%;
脱水过程按:
35℃ 40℃ 45℃ 50 ℃ 55℃ 59℃
→ → → → → →
380min 400 min 380 min 460 min 580 min 620 min
脱水时间47小时,冷阱温度-58℃~-25℃;
1.3.5粉碎:
将真空冷冻的海参卵进行粉碎: 100目;
1.3.6海参卵冻干粉装袋备用。
3.根据权利要求1所述的一种海参粉剂,其特征在于生产工艺中配料工艺如下:
将备用的海参酶解粉、海参内腺管粉、海参卵冻干粉按配方比70:18:12称取配料。
4.根据权利要求1所述的一种海参粉剂,其特征在于生产工艺中混合工艺如下:
将配比好的海参酶解粉、海参内腺管粉、海参卵冻干粉,在多向运动混合机中进行混合,转速600r/h,t:30min,要求混合均匀。
5.根据权利要求1所述的一种海参粉剂,其特征在于生产工艺中低温超微粉碎工艺如下:
将混合物进行低温超微粉碎:温度=-15℃ ~ -10℃,粉碎细度达到800-1000目。
6.根据权利要求1所述的一种海参粉剂,其特征在于生产工艺中粉剂灌装工艺如下:
低温超微粉碎的混合物送至内包间,在自动枕形包装机内进行灌装,灌装时应注意检查包装袋的密封良好性。
7.根据权利要求1所述的一种海参粉剂,其特征在于生产工艺中外包装工艺如下:
内包后的单袋小包装转入外包间进行装袋或装纸盒等外包装。
8.根据权利要求1所述的一种海参粉剂,其特征在于生产工艺中成品检验入库工艺如下:
将包装后的成品进行抽检,各项指标符合质量标准后,方可入库。
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CN107668570A (zh) * | 2017-11-06 | 2018-02-09 | 刘海涛 | 一种海参花粉剂、海参花片剂及海参花胶囊的制备方法 |
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