CN105494594A - Method for freezing prawns by adopting ultrasonic and high hydrostatic pressure - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种超声波协同高静压冷冻对虾的方法，包括以下步骤：(1)制备真空包装的对虾样品；(2)将对虾样品浸渍在-18～-20℃的冷媒媒介中，进行高静压处理：增压至100～600MPa，保压25～35min；在高静压处理过程中，给予超声波处理；(3)进行卸压操作，卸压完成后对虾样品继续在-18～-20℃的冷媒媒介中浸渍3～5min；浸渍的过程中给予超声波处理；(4)将对虾样品置于-18～-20℃的冷库中长期贮存。本发明的方法无需传统冻虾制作工艺所必需的热处理步骤，避免了由于热处理导致的蛋白变性，但可达到热处理所产生的钝酶灭菌效果，根本上保证了速冻对虾的生鲜品质。
The invention discloses a method for freezing prawns in cooperation with high static pressure by ultrasonic waves, which comprises the following steps: (1) preparing vacuum-packed prawn samples; High static pressure treatment: pressurize to 100-600MPa, keep the pressure for 25-35min; Immerse in a refrigerant medium at 20°C for 3 to 5 minutes; give ultrasonic treatment during the immersion; (4) store the prawn samples in a freezer at -18 to -20°C for long-term storage. The method of the invention does not need the necessary heat treatment step in the traditional frozen shrimp production process, avoids the protein denaturation caused by the heat treatment, but can achieve the sterilization effect of the blunt enzyme produced by the heat treatment, and fundamentally guarantees the fresh quality of the quick-frozen prawns.
Description
技术领域technical field
本发明涉及冷冻食品技术领域，特别涉及一种超声波协同高静压冷冻对虾的方法。The invention relates to the technical field of frozen food, in particular to a method for freezing prawns in cooperation with ultrasonic waves and high static pressure.
背景技术Background technique
对虾以肉质鲜美，富含蛋白质，营养丰盛备受消费者青睐，但素有货架期短的难题，主要是由于其甲壳及头胸部含有大量的多酚氧化酶(polyphenoloxidase,PPO)，使得酚类物质氧化聚集造成对虾的黑变。钝酶，保鲜，延长货架期，增加经济效益一直是对虾行业的难点。目前工业上一般采取传统冷冻结合高温加热钝酶预处理的方式，虽然能有效延长货架期，但是品质亦发生不可逆的破坏。Shrimp is favored by consumers for its delicious meat, rich in protein, and rich nutrition, but it has a short shelf life, mainly because its carapace and head and chest contain a large amount of polyphenol oxidase (polyphenoloxidase, PPO), which makes phenols The oxidative accumulation of substances causes the blackening of prawns. Deactivating enzymes, keeping fresh, prolonging shelf life and increasing economic benefits have always been the difficulties in the shrimp industry. At present, the industry generally adopts the traditional method of freezing combined with high-temperature heating and inactivating enzyme pretreatment. Although it can effectively prolong the shelf life, the quality will also be irreversibly damaged.
这种品质的不可逆破坏在传统冷冻及热处理方面皆有体现。传统冷冻热传递速度相对较慢，形成的冰晶大而少，过大的冰晶会刺破细胞膜，破坏组织结构，导致品质降低。热处理作为钝酶灭菌的有效手段，但同时亦使得虾肌肉蛋白发生不可逆的变性，失去生虾蛋白特性，与生鲜虾在颜色质构等多方面显著不同，食用时受限制。The irreversible destruction of this quality is seen in both conventional freezing and heat treatment. The heat transfer speed of traditional freezing is relatively slow, and the ice crystals formed are large but few. Excessive ice crystals will pierce the cell membrane, destroy the tissue structure, and lead to a decrease in quality. Heat treatment is an effective means of sterilization with blunt enzymes, but at the same time, it also causes irreversible denaturation of shrimp muscle protein and loses the characteristics of raw shrimp protein. It is significantly different from fresh shrimp in many aspects such as color and texture, and it is restricted when eating.
超高压冷冻、超声波冷冻作为新型冷冻方式，针对传统冷冻过大冰晶造成的品质不可逆破坏，着力于在胞内形成细小均匀的冰晶，保护微观组织。此外，超高压、超声波分别作为以压力场、能量场的存在，已证明对食品中的酶、细菌具有一定的顿活、杀灭作用。Ultra-high-pressure freezing and ultrasonic freezing are new freezing methods. Aiming at the irreversible damage to the quality caused by excessively large ice crystals in traditional freezing, we focus on forming small and uniform ice crystals in cells to protect microscopic tissues. In addition, the existence of ultra-high pressure and ultrasonic waves as a pressure field and an energy field, respectively, has been proved to have a certain effect on the activation and killing of enzymes and bacteria in food.
生鲜食品虽然货架期短，但是由于它们的营养价值高，且方便、快捷，深受消费者的青睐，对虾作为一种鲜美高营养的食品，速冻对虾的需求量日益增大。冷冻是保持其品质的最普遍方式，而对于其含水量较高、酶含量丰富的特殊性质等特性，钝酶速冻显的尤为重要，能最大程度地保证冷冻对虾的品质。传统的一些与速冻法如常压冷冻(冰箱)、风冷、液氮冷冻等相对来说主要存在以下不足：Although the shelf life of fresh food is short, they are favored by consumers because of their high nutritional value, convenience and speed. As a delicious and nutritious food, the demand for quick-frozen prawns is increasing day by day. Freezing is the most common way to maintain its quality. For its special properties such as high water content and rich enzyme content, quick-freezing with blunt enzymes is particularly important, which can guarantee the quality of frozen prawns to the greatest extent. Some traditional quick-freezing methods, such as atmospheric freezing (refrigerator), air-cooling, liquid nitrogen freezing, etc., mainly have the following shortcomings:
(1)冻结速率慢，形成的冰晶尺寸不一、分布不均，对细胞膜和结构有一定程度的损害，导致解冻后持水能力下降；(1) The freezing rate is slow, and the ice crystals formed are of different sizes and uneven distribution, which will damage the cell membrane and structure to a certain extent, resulting in a decrease in water holding capacity after thawing;
(2)工业上常采用的加热预处理钝酶、灭菌的方式，会使得肌肉蛋白熟制变性，严重破坏了生鲜对虾的鲜美，营养物质发生流失，不仅造成口感的缺憾，而且限制了后期的食用方式。(2) The heat pretreatment inactivating enzymes and sterilization methods often used in the industry will denature the cooked muscle protein, seriously destroy the deliciousness of fresh prawns, and cause the loss of nutrients, which not only causes a lack of taste, but also limits the The later way of eating.
(3)单独的高压冷冻或超声冷冻处理，无法达到钝酶效果，且在相对较低压力或超声条件下，反而发生酶活激发的现象。(3) High-pressure freezing or ultrasonic freezing treatment alone cannot achieve the effect of inactivating enzymes, and under relatively low pressure or ultrasonic conditions, the phenomenon of enzyme activation occurs instead.
(4)单独的高压冷冻，超高压辅助冷冻保压条件下的固液混合状态，对肌肉组织细胞会产生一定的破坏作用，使用范围常受限制。(4) The solid-liquid mixed state under the condition of separate high-pressure freezing and ultra-high pressure assisted freezing and holding pressure will have a certain destructive effect on muscle tissue cells, and the scope of use is often limited.
(5)单独的超声冷冻无法应用于对虾冷冻中，由于其在固体冷冻应用上的限制及钝酶效果可待提升化。(5) Ultrasonic freezing alone cannot be applied to the freezing of prawns, due to its limitation in the application of solid freezing and the effect of inactivated enzymes needs to be improved.
发明内容Contents of the invention
为了克服现有技术的上述缺点与不足，本发明的目的在于提供一种超声波协同高静压冷冻对虾的方法，灭菌、速冻同时进行，完全的物理化处理，且无需任何加热，避免了传统处理方式中的热及冷冻造成的伤害，从根本上保证了速冻对虾的生鲜品质。In order to overcome the above-mentioned shortcomings and deficiencies of the prior art, the purpose of the present invention is to provide a method for freezing prawns with ultrasonic and high static pressure, which can be sterilized and quick-frozen at the same time, complete physical and chemical treatment, and without any heating, avoiding the traditional The damage caused by heat and freezing in the processing method fundamentally guarantees the fresh quality of quick-frozen prawns.
本发明的目的通过以下技术方案实现：The object of the present invention is achieved through the following technical solutions:
一种超声波协同高静压冷冻对虾的方法，包括以下步骤：A kind of method of ultrasound collaborative high static pressure freezing prawns, comprises the following steps:
(1)制备真空包装的对虾样品；(1) prepare the prawn sample of vacuum packing;
(2)将对虾样品浸渍在-18～-20℃的冷媒媒介中，进行高静压处理：增压至100～600MPa，保压25～35min；在高静压处理过程中，给予超声波处理；(2) Immerse the prawn sample in a refrigerant medium at -18～-20°C, and perform high static pressure treatment: pressurize to 100～600MPa, keep the pressure for 25～35min; during the high static pressure treatment process, give ultrasonic treatment;
(3)进行卸压操作，卸压完成后对虾样品继续在-18～-20℃的冷媒媒介中浸渍3～5min；浸渍的过程中给予超声波处理；(3) Carry out the pressure relief operation. After the pressure relief is completed, the shrimp samples continue to be immersed in the refrigerant medium at -18 to -20°C for 3 to 5 minutes; ultrasonic treatment is given during the immersion process;
(4)将对虾样品置于-18～-20℃的冷库中长期贮存。(4) Store the prawn samples in a freezer at -18 to -20°C for long-term storage.
步骤(2)所述超声波处理，具体为：The ultrasonic treatment described in step (2) is specifically:
当高静压处理压力为[100,150]MPa时，在样品温度达到相变温度时，即给予20～30W/cm2的超声处理，处理时间为8～12min；When the high static pressure treatment pressure is [100,150]MPa, when the sample temperature reaches the phase transition temperature, give 20-30W/ cm2 ultrasonic treatment, and the treatment time is 8-12min;
当高静压处理压力为(150,200]MPa时，在样品温度达到-14～-15℃时，即给予30～40W/cm2的超声处理，处理时间为12～15min；When the high static pressure treatment pressure is (150,200]MPa, when the sample temperature reaches -14～-15℃, give 30～40W/ cm2 ultrasonic treatment, and the treatment time is 12～15min;
当高静压处理压力为(200,350]MPa时，在样品温度达到-14～-15℃时，即给予10～20W/cm2的超声处理，处理时间为5-8min；When the high static pressure treatment pressure is (200,350]MPa, when the sample temperature reaches -14～-15℃, give 10～20W/ cm2 ultrasonic treatment, and the treatment time is 5-8min;
当高静压处理压力为(350,600]MPa时，在样品温度达到相变温度时，即给予5～10W/cm2的超声处理，处理时间为3～5min。When the high static pressure treatment pressure is (350,600]MPa, when the sample temperature reaches the phase transition temperature, 5-10W/ cm2 ultrasonic treatment is given, and the treatment time is 3-5min.
步骤(3)所述的超声波处理，具体为：The ultrasonic treatment described in step (3), specifically:
当高静压处理压力为[100,200]MPa时，卸压开始时即给予3.5～5W/cm2的超声处理，处理时间为3.5-5min；When the high static pressure treatment pressure is [100,200]MPa, 3.5-5W/ cm2 ultrasonic treatment is given at the beginning of pressure relief, and the treatment time is 3.5-5min;
当高静压处理压力为(200,350]MPa时，卸压开始时即给予1.5～3.5W/cm2的超声处理，处理时间为1.5-3min；When the high static pressure treatment pressure is (200,350]MPa, 1.5-3.5W/ cm2 ultrasonic treatment is given at the beginning of pressure relief, and the treatment time is 1.5-3min;
当高静压处理压力为(350-600]MPa时，卸压开始时即给予0.5～1.5W/cm2的超声处理，处理时间为0.5～1.5min。When the high static pressure treatment pressure is (350-600]MPa, 0.5-1.5W/ cm2 ultrasonic treatment is given at the beginning of pressure relief, and the treatment time is 0.5-1.5min.
步骤(2)所述的冷媒媒介为冰点低于-20℃的液体。The refrigerant medium described in step (2) is a liquid with a freezing point lower than -20°C.
步骤(2)所述冷媒媒介为体积浓度为30～50％的乙醇溶液。The refrigerant medium in step (2) is an ethanol solution with a volume concentration of 30-50%.
步骤(2)所述的超声波处理，具体为：The ultrasonic treatment described in step (2), specifically:
每个超声波处理周期，超声处理10s，停止5s。For each ultrasonic treatment cycle, ultrasonic treatment was performed for 10 s and stopped for 5 s.
步骤(1)所述制备真空包装的对虾样品，具体为：The prawn sample prepared in vacuum packaging described in step (1), specifically:
新鲜对虾采用冰水致死后，晾干表面水分，在0.08～0.1MPa下进行真空包装。After the fresh prawns are killed by ice water, the surface moisture is dried, and vacuum packaging is carried out at 0.08-0.1 MPa.
本发明的技术原理如下：Technical principle of the present invention is as follows:
高压与超声波对酶蛋白的构象都存在一定的影响，具有激活或钝化作用。高静压对对虾的处理中，在100-200MPa，多酚氧化酶被激活，尤其在150-200MPa时较显著；当大于200MPa时，随着压力的增大，酶活逐渐被钝化，其中200-350MPa酶活被些许钝化，大于350MPa时，酶活钝化开始相对较显著。超声波在对对虾的多酚氧化酶处理中，低强度的超声(<5W/cm2)在酶活钝化方面无显著效果，有时反而被激活。故在对虾的低压处理时，辅助予高强度的超声处理，达到一种联合钝酶的效果。Both high pressure and ultrasound have certain effects on the conformation of the enzyme protein, which can activate or passivate. In the treatment of prawns under high static pressure, polyphenol oxidase is activated at 100-200MPa, especially at 150-200MPa; when it is greater than 200MPa, as the pressure increases, the enzyme activity is gradually inactivated, of which 200-350MPa enzyme activity is slightly inactivated, and when it is greater than 350MPa, the enzyme activity inactivation begins to be relatively significant. Low-intensity ultrasound (<5W/cm 2 ) has no significant effect on the inactivation of enzyme activity in the treatment of polyphenol oxidase in prawns, and sometimes it is activated instead. Therefore, in the low-pressure treatment of prawns, high-intensity ultrasonic treatment is assisted to achieve the effect of combining inactivated enzymes.
高压下的水结晶具有可划分为不同区域，可形成I-VI种形态的冰晶：当温度在-18～-20℃时，100-200MPa下形成I区冰晶(ρ＝0.92g/cm3)；200-350MPa下形成III区冰晶(ρ＝1.14g/cm3)；350-600MPa下形成V区冰晶(ρ＝1.23g/cm3)。除了200MPa属于压力转变冷冻(卸压后才开始形成冰晶)，其他均属于压力辅助冷冻，即在保压状态时，对虾内部的水分是呈现一种固液混合状态，此时辅助予的超声处理，可破碎有可能形成的大冰晶及抑制大冰晶的生长。由于不同冰区的冰晶密度不同，导致物理特性的不同，且可相对宏观的认为，密度较大的冰晶对应的个体体积较小，需要破碎的超声强度对应较小，故在卸压后给予相对应的不同超声处理。Water crystals under high pressure can be divided into different regions, and ice crystals of I-VI forms can be formed: when the temperature is -18～-20℃, ice crystals of zone I will be formed at 100-200MPa (ρ=0.92g/cm 3 ) ; Ice crystals in zone III (ρ=1.14g/cm 3 ) are formed at 200-350MPa; ice crystals in zone V (ρ=1.23g/cm 3 ) are formed at 350-600MPa. Except for 200MPa which belongs to pressure transition freezing (ice crystals start to form after the pressure is released), the others belong to pressure-assisted freezing, that is, when the pressure is maintained, the moisture inside the shrimp is in a solid-liquid mixed state. At this time, the auxiliary ultrasonic treatment , can break up the large ice crystals that may form and inhibit the growth of large ice crystals. Due to the different density of ice crystals in different ice areas, the physical properties are different, and it can be considered relatively macroscopically that the individual volume of the ice crystals with higher density is smaller, and the ultrasonic intensity that needs to be crushed is correspondingly smaller, so after depressurization, give corresponding Corresponding to different sonication treatments.
此外，卸压后的冰晶形成过程中辅助予的超声处理，在促进晶核形成方面表现的优势更为明显。超声波辅助冷冻，促进成核，形成细小均匀的冰晶特性已被大量研究证明。故此阶段的超声协同，使得速冻效果体现的尤为显著，更进一步保证了冷冻对虾肌肉组织的微观结构，从而品质得到提高。In addition, the auxiliary ultrasonic treatment in the process of ice crystal formation after pressure relief has more obvious advantages in promoting the formation of crystal nuclei. Ultrasonic assisted freezing, promoting nucleation, and forming fine and uniform ice crystals have been proved by a large number of studies. Therefore, the ultrasonic synergy at this stage makes the quick-freezing effect particularly obvious, and further ensures the microstructure of the frozen prawn muscle tissue, thereby improving the quality.
综上所述：对虾表壳的微生物、多酚氧化酶采用非热的全物理处理方式，高压与超声波在互补单独使用不足的情况下，强强联合，充分发挥了钝酶灭菌的效果，避免了肌肉蛋白的熟制变性；对虾肌肉内部水分几乎全部转化为细小而均匀的冰晶，保压或是超高压卸压过程中给予超声波处理，不仅会破碎可能形成的较大冰晶，抑制其生长，而且使得更多晶核的形成，充分保证形成尽可能多且细小均匀的冰晶，实现了真正意义上的“速冻”，保证了细胞微观结构的完整性及预防了内部营养物质的流失。To sum up: Microbes and polyphenol oxidase on the shell of prawns are treated with non-thermal physical treatment. High pressure and ultrasonic are combined to give full play to the effect of blunt enzyme sterilization when they are not enough to be used alone. The cooked denaturation of muscle protein is avoided; almost all the moisture inside the muscle of prawns is converted into fine and uniform ice crystals, and ultrasonic treatment is given during the process of pressure holding or ultra-high pressure relief, which will not only break up the larger ice crystals that may form, but also inhibit their growth. , and enables the formation of more crystal nuclei, fully ensuring the formation of as many small and uniform ice crystals as possible, realizing the real "quick freezing", ensuring the integrity of the cell microstructure and preventing the loss of internal nutrients.
与现有技术相比，本发明具有以下优点和有益效果：Compared with the prior art, the present invention has the following advantages and beneficial effects:
(1)采用本发明的方法，冷冻对虾无需经过常规速冻对虾所必须的热处理步骤，在钝酶效果上可与常规热处理相匹拟；不仅防止了解冻后的易黑变情况的发生，且避免了加热导致的蛋白熟制变性，保证了生鲜对虾的特性。(1) By adopting the method of the present invention, frozen prawns do not need to pass through the necessary heat treatment steps of conventional quick-frozen prawns, and can be matched with conventional heat treatment in the effect of blunting enzymes; not only prevent the occurrence of easy blackening after thawing, and avoid The denaturation of cooked protein caused by heating is avoided, and the characteristics of fresh prawns are guaranteed.
(2)本发明的方法得到的速冻对虾，其灭菌效果与热处理灭菌效果相当，其菌落总数相较于单独使用高静压冷冻、超声波冷冻、常规浸渍冷冻降低了约3-6个数量级。(2) The quick-frozen prawns obtained by the method of the present invention have a sterilizing effect equivalent to that of heat treatment, and the total number of colonies has been reduced by about 3-6 orders of magnitude compared to using high static pressure freezing, ultrasonic freezing, and conventional immersion freezing alone. .
(3)采用本发明的方法，冻结速度得到大大提高，相比单独使用高静压冷冻、超声波冷冻、分别节省了8％、15％及以上的时间(p<0.05)，相比常规浸渍冷冻更是大大节省了时间(p<0.01)，约28％及以上，得到更佳品质的冻虾。(3) By adopting the method of the present invention, the freezing speed is greatly improved, compared with using high static pressure freezing and ultrasonic freezing alone, respectively saving 8%, 15% and more than the time (p<0.05), compared with conventional immersion freezing It saves time greatly (p<0.01), about 28% and above, and obtains better quality frozen shrimp.
(4)本发明的方法得到的冷冻对虾晶体更细小、数量更多、分布更均匀，冷冻对虾内的水形成尽可能多的冰晶，甚至能完全形成冰晶，无其他相态的水存在，保证了微观结构的完整性。形成的晶体只有8％以下达到50μm或以上，绝大部分都是30μm左右，且90％以上的冰晶在细胞内；而单独使用高静压冷冻、超声波冷冻、常规冷冻的样品产生的晶体尺寸达到50μm或以上则分别有25％、38％、65％或以上，且分别仅有75％、65％、30％或以下的冰晶在细胞内。(4) The frozen prawn crystals obtained by the method of the present invention are smaller, more in quantity, and more evenly distributed. the integrity of the microstructure. Only less than 8% of the crystals formed reached 50 μm or more, and most of them were about 30 μm, and more than 90% of the ice crystals were in the cells; while the crystals produced by high static pressure freezing, ultrasonic freezing, and conventional freezing samples reached a size of 50 μm or more, 25%, 38%, 65% or more, and only 75%, 65%, 30% or less of the ice crystals were in the cells.
(5)采用本发明的方法所得速冻对虾保鲜效果好，其TVB-N值与新鲜对虾无显著差别，较单独高静压冷冻、超声波冷冻、常规冷冻降低了约10％-40％。(5) The fresh-keeping effect of quick-frozen prawns obtained by the method of the present invention is good, and its TVB-N value has no significant difference with fresh prawns, which is about 10%-40% lower than that of high static pressure freezing, ultrasonic freezing, and conventional freezing alone.
(6)采用本发明的方法，所得速冻对虾的货架期与常规热处理+传统冷冻相当，较单独高静压冷冻、超声波冷冻、常规冷冻获得显著延长，可分别延长约30-120天及以上。(6) By adopting the method of the present invention, the shelf life of the obtained quick-frozen prawns is equivalent to that of conventional heat treatment+traditional freezing, which is significantly prolonged compared with individual high static pressure freezing, ultrasonic freezing, and conventional freezing, and can be extended by about 30-120 days and above.
附图说明Description of drawings
图1为本发明的实施例的超声波协同高静压冷冻装置示意图。Fig. 1 is a schematic diagram of an ultrasonic-assisted high static pressure freezing device according to an embodiment of the present invention.
具体实施方式detailed description
下面结合实施例，对本发明作进一步地详细说明，但本发明的实施方式不限于此。The present invention will be further described in detail below in conjunction with the examples, but the embodiments of the present invention are not limited thereto.
实施例1Example 1
图1为本实施例采用的超声波协同高静压冷冻装置示意图。如图1所示，包括冷媒循环机1、高静压设备2、多个声波换能器5、超声波控制箱6和高静压样品容器；高静压样品容器包括外腔3和内腔4，多个超声波换能器5均布在内腔4与外腔3之间，高静压样品容器的底端设有K型热电偶，用于测量内腔温度。多个超声波换能器5与超声波控制箱6连接，冷媒循环机1与高静压设备2连接，高静静压样品容器置于高静压设备2内部。Fig. 1 is a schematic diagram of the ultrasound combined with high static pressure freezing device used in this embodiment. As shown in Figure 1, it includes a refrigerant cycle machine 1, a high static pressure device 2, a plurality of acoustic transducers 5, an ultrasonic control box 6 and a high static pressure sample container; the high static pressure sample container includes an outer cavity 3 and an inner cavity 4 , a plurality of ultrasonic transducers 5 are evenly distributed between the inner cavity 4 and the outer cavity 3, and a K-type thermocouple is arranged at the bottom of the high static pressure sample container for measuring the temperature of the inner cavity. Multiple ultrasonic transducers 5 are connected to the ultrasonic control box 6 , the refrigerant cycler 1 is connected to the high static pressure device 2 , and the high static pressure sample container is placed inside the high static pressure device 2 .
本实施例的超声波协同高静压冷冻处理获得高品质新型冷冻对虾的方式，包括以下步骤：The method of obtaining high-quality new-type frozen prawns by the ultrasound in cooperation with the high static pressure freezing treatment of the present embodiment comprises the following steps:
选取日本对虾(9-11g/只，长度为8-10cm)为实验原料，1Kg对虾，置于2Kg的冰水混合物中，20min致死，室温下晾干表面水分，采用15*22cm的铝箔包装袋，在0.09MPa下进行真空包装，每袋装6只。于实验开始前的1h打开冷媒循环设备，降温至-18～-20℃，同时在高静压样品容器内注入一定量50％乙醇-水(V:V)溶液；将5袋密封的对虾放入高静压样品容器内，置于承压腔体中间一袋的第三只对虾插上K-型热电偶，且保证冷媒液面离样品容器顶端15cm，高静压压力设定为100MPa，增压完成后保压25min；当达到相变温度时，给予25W/cm2的超声处理13min(工作10s，停5s，超声处理时间是指包括占空的总时间)；保压结束后，随后即进行2s的卸压操作，卸压完成后仍继续在高静压样品容器内浸渍3.5min；卸压及浸渍的过程中给予3.5W/cm2超声处理4min(工作10s，停5s，超声处理时间是指包括占空的总时间)，卸压开始时即给予超声处理；浸渍完成后立即取出并置于-18℃冷库冻藏。在速冻时间相比单独高静压冷冻、超声波冷冻分别节省了约10％、20％左右。此速冻方式得到的冻虾内部冰晶有90％分布于细胞内，而且形成的冰晶尺寸只有8％达到50μm或以上，92％的在30μm左右；而单独使用高静压冷冻、超声波冷冻、常压浸渍冷冻处理的对虾则分别只有65％、52％、31％或以下的冰晶分布在细胞内，形成的冰晶尺寸达到50μm或以上的分别有32％、42％、63％或以上。经4℃解冻，速冻后的对虾亦保持生鲜对虾的特性，无热处理引起的蛋白熟制变性现象；而且其酶被活被完全顿灭，较单独超高静压冷冻、超声波冷冻分别降低了38％、59％；菌落总数降低至与热处理-传统冷冻相当，对品质无影响，较单独超高静压冷冻、超声波冷冻分别降低了103、105；TVB-N值与新鲜对虾无显著差别，较单独高静压冷冻、超声波冷冻分别降低13％、22％；货架期与热处理-传统冷冻相当，甚至可延长约28天，较单独高静压冷冻、超声波冷冻、常规冷冻可显著延长约40、60、120天及以上。Select Japanese prawns (9-11g/piece, length 8-10cm) as the experimental raw material, put 1Kg of prawns in a 2Kg mixture of ice and water, let them die for 20 minutes, dry the surface moisture at room temperature, and use a 15*22cm aluminum foil packaging bag , Vacuum-packed at 0.09MPa, 6 pieces per bag. Turn on the refrigerant circulation equipment 1 hour before the start of the experiment, lower the temperature to -18～-20°C, and inject a certain amount of 50% ethanol-water (V:V) solution into the high static pressure sample container at the same time; put 5 bags of sealed prawns into Put it into the high static pressure sample container, put the third prawn in a bag in the middle of the pressure cavity with a K-type thermocouple, and ensure that the refrigerant liquid surface is 15cm away from the top of the sample container, and set the high static pressure to 100MPa. After the pressurization is completed, keep the pressure for 25 minutes; when the phase transition temperature is reached, give 25W/ cm2 ultrasonic treatment for 13 minutes (work for 10s, stop for 5s, and the ultrasonic treatment time refers to the total time including duty); after the end of the pressure keeping, then That is to say, carry out the pressure relief operation for 2s, and continue to immerse in the high static pressure sample container for 3.5 minutes after the pressure relief is completed; give 3.5W/ cm2 ultrasonic treatment for 4 minutes during the pressure relief and immersion process (work for 10s, stop for 5s, ultrasonic treatment Time refers to the total time including the duty cycle), ultrasonic treatment is given at the beginning of depressurization; immediately after the impregnation is completed, it is taken out and stored in a -18°C freezer. Compared with high static pressure freezing and ultrasonic freezing, the quick freezing time saves about 10% and 20% respectively. 90% of the ice crystals inside the frozen shrimp obtained by this quick-freezing method are distributed in the cells, and only 8% of the ice crystals formed reach 50 μm or more in size, and 92% are around 30 μm; Only 65%, 52%, 31% or less of the ice crystals were distributed in the cells of the prawns treated by dipping and freezing, and 32%, 42%, 63% or more of the ice crystals formed were 50 μm or more in size. After thawing at 4°C, the quick-frozen prawns also maintain the characteristics of fresh prawns, and there is no cooked protein denaturation caused by heat treatment; moreover, the enzymes are completely destroyed, which is lower than that of ultra-high static pressure freezing and ultrasonic freezing. 38%, 59%; the total number of bacterial colonies was reduced to the same level as heat treatment-traditional freezing, and had no effect on quality, which was 10 3 and 10 5 lower than those of ultra-high static pressure freezing and ultrasonic freezing alone; TVB-N value was not significantly different from that of fresh prawns The difference is 13% and 22% lower than that of high static pressure freezing and ultrasonic freezing alone; the shelf life is equivalent to that of heat treatment-traditional freezing, and can even be extended by about 28 days, which can be significantly extended compared with high static pressure freezing, ultrasonic freezing, and conventional freezing alone About 40, 60, 120 days and above.
实施例2Example 2
本实施例的超声波协同高静压冷冻处理获得高品质新型冷冻对虾的方式，包括以下步骤：The method of obtaining high-quality new-type frozen prawns by the ultrasound in cooperation with the high static pressure freezing treatment of the present embodiment comprises the following steps:
选取刀额新对虾(13-15g/只，长度为10-13cm)为实验原料，1Kg对虾，置于2Kg的冰水混合物中，20min致死，室温下晾干表面水分，采用15*22cm的铝箔包装袋，在0.08MPa下进行真空包装，每袋装6只。于实验开始前的1h打开冷媒循环设备，降温至-18～-20℃，同时在高静压样品容器内注入一定量30％乙醇-水(V:V)溶液；将5袋密封的对虾放入高静压样品容器内，置于承压腔体中间一袋的第三只对虾插上K-型热电偶，且保证冷媒液面离样品容器顶端15cm，高静压压力设定为180MPa，增压完成后保压30min；当达到相变温度时，给予30W/cm2的超声处理13min(工作10s，停5s，超声处理时间是指包括占空的总时间)；保压结束后，随后即进行2s的卸压操作，卸压完成后仍继续在高静压样品容器内浸渍4min；卸压及浸渍的过程中给予4W/cm2超声处理4min(工作10s，停5s，超声处理时间是指包括占空的总时间)，卸压开始时即给予超声处理；浸渍完成后立即取出并置于-18℃冷库冻藏。在速冻时间相比单独高静压冷冻、超声波冷冻分别节省了约13％、24％左右。此速冻方式得到的冻虾内部冰晶有2％分布于细胞内，而且形成的冰晶尺寸只有7％达到50μm或以上，93％的在30μm左右；而单独使用高静压冷冻、超声波冷冻、常压浸渍冷冻处理的对虾则分别只有70％、55％、35％或以下的冰晶分布在细胞内，形成的冰晶尺寸达到50μm或以上的分别有38％、45％、65％或以上。经4℃解冻，速冻后的对虾亦保持生鲜对虾的特性，无热处理引起的蛋白熟制变性现象；而且其酶被活被完全顿灭，较单独超高静压冷冻、超声波冷冻分别降低了40％、65％；菌落总数降低至与热处理-传统冷冻相当，对品质无影响，较单独超高静压冷冻、超声波冷冻分别降低了103、105；TVB-N值与新鲜对虾无显著差别，较单独高静压冷冻、超声波冷冻分别降低15％、25％；货架期与热处理-传统冷冻相当，甚至可延长约30天，较单独高静压冷冻、超声波冷冻、常规冷冻可显著延长约45、65、120天及以上。Select prawns (13-15g/piece, length 10-13cm) as the experimental raw material, put 1Kg of prawns in a 2Kg mixture of ice and water, let them die for 20 minutes, dry the surface moisture at room temperature, and use 15*22cm aluminum foil Packing bag, vacuum packing under 0.08MPa, 6 pcs per bag. 1 hour before the start of the experiment, the refrigerant circulation equipment was turned on, and the temperature was lowered to -18～-20°C. At the same time, a certain amount of 30% ethanol-water (V:V) solution was injected into the high static pressure sample container; 5 bags of sealed prawns were placed Put it into the high static pressure sample container, put the third prawn in a bag in the middle of the pressure chamber with a K-type thermocouple, and ensure that the refrigerant liquid surface is 15cm away from the top of the sample container, and set the high static pressure to 180MPa. After the pressurization is completed, keep the pressure for 30 minutes; when the phase transition temperature is reached, give 30W/cm 2 ultrasonic treatment for 13 minutes (work for 10s, stop for 5s, and the ultrasonic treatment time refers to the total time including duty); after the end of the holding pressure, then That is to carry out the pressure relief operation for 2s, and continue to immerse in the high static pressure sample container for 4 minutes after the pressure relief is completed; give 4W/cm 2 ultrasonic treatment for 4 minutes during the pressure relief and immersion process (work for 10s, stop for 5s, and the ultrasonic treatment time is Refers to the total time including the duty cycle), ultrasonic treatment is given at the beginning of depressurization; immediately after the impregnation is completed, it is taken out and stored in a -18°C freezer. Compared with high static pressure freezing and ultrasonic freezing, the quick freezing time saves about 13% and 24% respectively. 2% of the internal ice crystals of the frozen shrimp obtained by this quick-freezing method are distributed in the cells, and only 7% of the formed ice crystals have a size of 50 μm or more, and 93% of them are around 30 μm; Only 70%, 55%, 35% or less of the ice crystals were distributed in the cells of the prawns treated by dipping and freezing, and 38%, 45%, 65% or more of the ice crystals formed were 50 μm or more in size. After thawing at 4°C, the quick-frozen prawns also maintain the characteristics of fresh prawns, and there is no cooked protein denaturation caused by heat treatment; moreover, the enzymes are completely destroyed, which is lower than that of ultra-high static pressure freezing and ultrasonic freezing. 40%, 65%; the total number of bacterial colonies is reduced to the same level as heat treatment-traditional freezing, and has no effect on quality, which is 10 3 and 10 5 lower than those of ultra-high static pressure freezing and ultrasonic freezing alone; TVB-N value has no significant difference with fresh prawns The difference is 15% and 25% lower than that of high static pressure freezing and ultrasonic freezing alone; the shelf life is equivalent to that of heat treatment-traditional freezing, and can even be extended by about 30 days, which can be significantly extended compared with high static pressure freezing, ultrasonic freezing, and conventional freezing alone About 45, 65, 120 days and above.
实施例3Example 3
本实施例的超声波协同高静压冷冻处理获得高品质新型冷冻对虾的方式，包括以下步骤：The method of obtaining high-quality new-type frozen prawns by the ultrasound in cooperation with the high static pressure freezing treatment of the present embodiment comprises the following steps:
选取南美白对虾(11-13g/只，长度为8-11cm)为实验原料，1Kg对虾，置于2Kg的冰水混合物中，20min致死，室温下晾干表面水分，采用15*22cm的铝箔包装袋，在0.1MPa下进行真空包装，每袋装8只。于实验开始前的1h打开冷媒循环设备，降温至-18～-20℃，同时在高静压样品容器内注入一定量40％乙醇-水(V:V)溶液；将5袋密封的对虾放入高静压样品容器内，置于承压腔体中间一袋的第三只对虾插上K-型热电偶，且冷媒液面离样品容器顶端15cm，高静压压力设定为250MPa，增压完成后保压30min；当样品温度达到-15℃时，给予15W/cm2的超声处理7min(工作10s，停5s，超声处理时间是指包括占空的总时间)；保压结束后，随后即进行2s的卸压操作，卸压完成后仍继续在高静压样品容器内浸渍2.5min；卸压及浸渍的过程中给予2W/cm2超声处理2min(工作10s，停5s，超声处理时间是指包括占空的总时间)，卸压开始时即给予超声处理；浸渍完成后立即取出并置于-18℃冷库冻藏。在速冻时间相比单独高静压冷冻、超声波冷冻分别节省了约15％、25％左右。此速冻方式得到的冻虾内部冰晶有93％分布于细胞内，而且形成的冰晶尺寸只有6％达到50μm或以上，94％的在30μm左右；而单独使用高静压冷冻、超声波冷冻、常压浸渍冷冻处理的对虾则分别只有80％、65％、35％或以下的冰晶分布在细胞内，形成的冰晶尺寸达到50μm或以上的分别有20％、35％、65％或以上。经4℃解冻，速冻后的对虾亦保持生鲜对虾的特性，无热处理引起的蛋白熟制变性现象；而且其酶被活被完全顿灭，较单独超高静压冷冻、超声波冷冻分别降低了30％、50％；菌落总数降低至与热处理-传统冷冻相当，对品质无影响，较单独超高静压冷冻、超声波冷冻分别降低了103、104；TVB-N值与新鲜对虾无显著差别，较单独高静压冷冻、超声波冷冻分别降低12％、20％；货架期与热处理-传统冷冻相当，甚至可延长约40天，较单独高静压冷冻、超声波冷冻、常规冷冻可显著延长约35、55、120天及以上。Select vannamei shrimp (11-13g/piece, length 8-11cm) as the experimental raw material, put 1Kg of prawns in a 2Kg mixture of ice and water, let them die for 20 minutes, dry the surface moisture at room temperature, and pack them in 15*22cm aluminum foil Bags, vacuum packed under 0.1MPa, 8 pcs per bag. Turn on the refrigerant circulation equipment 1 hour before the start of the experiment, lower the temperature to -18～-20°C, and inject a certain amount of 40% ethanol-water (V:V) solution into the high static pressure sample container at the same time; put 5 bags of sealed prawns into Put it into the high static pressure sample container, put the third prawn in a bag in the middle of the pressure cavity with a K-type thermocouple, and the liquid level of the refrigerant is 15cm away from the top of the sample container, set the high static pressure to 250MPa, increase After the pressure is completed, hold the pressure for 30 minutes; when the sample temperature reaches -15°C, give 15W/cm 2 ultrasonic treatment for 7 minutes (work for 10s, stop for 5s, and the ultrasonic treatment time refers to the total time including duty); after the end of the holding pressure, Then carry out the pressure relief operation for 2s, and continue to immerse in the high static pressure sample container for 2.5min after the pressure relief is completed; give 2W/ cm2 ultrasonic treatment for 2min during the pressure relief and immersion process (work for 10s, stop for 5s, ultrasonic treatment Time refers to the total time including the duty cycle), ultrasonic treatment is given at the beginning of depressurization; immediately after the impregnation is completed, it is taken out and stored in a -18°C freezer. Compared with high static pressure freezing and ultrasonic freezing, the quick freezing time saves about 15% and 25% respectively. 93% of the ice crystals inside the frozen shrimp obtained by this quick-freezing method are distributed in the cells, and only 6% of the ice crystals formed have a size of 50 μm or more, and 94% of them are about 30 μm; Only 80%, 65%, 35% or less of the ice crystals were distributed in the cells of the prawns treated by dipping and freezing, and 20%, 35%, 65% or more of the ice crystals formed reached a size of 50 μm or more. After thawing at 4°C, the quick-frozen prawns also maintain the characteristics of fresh prawns, and there is no cooked protein denaturation caused by heat treatment; moreover, the enzymes are completely destroyed, which is lower than that of ultra-high static pressure freezing and ultrasonic freezing. 30%, 50%; the total number of colonies is reduced to the same level as heat treatment-traditional freezing, and has no effect on quality, which is 10 3 and 10 4 lower than those of ultra-high static pressure freezing and ultrasonic freezing alone; TVB-N value has no significant difference with fresh prawns The difference is 12% and 20% lower than that of high static pressure freezing and ultrasonic freezing alone; the shelf life is equivalent to that of heat treatment-traditional freezing, and can even be extended by about 40 days, which can be significantly extended compared with high static pressure freezing, ultrasonic freezing, and conventional freezing alone About 35, 55, 120 days and above.
实施例4Example 4
本实施例的超声波协同高静压冷冻处理获得高品质新型冷冻对虾的方式，包括以下步骤：The method of obtaining high-quality new-type frozen prawns by the ultrasound in cooperation with the high static pressure freezing treatment of the present embodiment comprises the following steps:
选取中国对虾(12-14g/只，长度为12-14cm)为实验原料，1Kg对虾，置于2Kg的冰水混合物中，20min致死，室温下晾干表面水分，采用15*22cm的铝箔包装袋，在0.08MPa下进行真空包装，每袋装7只。于实验开始前的1h打开冷媒循环设备，降温至-18～-20℃，同时在高静压样品容器内注入一定量50％乙醇-水(V:V)溶液；将5袋密封的对虾放入高静压样品容器内，置于承压腔体中间一袋的第三只对虾插上K-型热电偶，且保证冷媒液面离样品容器顶端15cm，高静压压力设定为500MPa，增压完成后保压30min；当样品温度达到-15℃时，给予7W/cm2的超声处理4min(工作10s，停5s，超声处理时间是指包括占空的总时间)；保压结束后，随后即进行2s的卸压操作，卸压完成后仍继续在高静压样品容器内浸渍3min；卸压及浸渍的过程中给予1W/cm2超声处理1min(工作10s，停5s，超声处理时间是指包括占空的总时间)，卸压开始时即给予超声处理；浸渍完成后立即取出并置于-18℃冷库冻藏。在速冻时间相比单独高静压冷冻、超声波冷冻分别节省了约12％、22％左右。此速冻方式得到的冻虾内部冰晶有92％分布于细胞内，而且形成的冰晶尺寸只有8％达到50μm或以上，92％的在30μm左右；而单独使用高静压冷冻、超声波冷冻、常压浸渍冷冻处理的对虾则分别只有85％、68％、40％或以下的冰晶分布在细胞内，形成的冰晶尺寸达到50μm或以上的分别有15％、32％、60％或以上。经4℃解冻，速冻后的对虾亦保持生鲜对虾的特性，无热处理引起的蛋白熟制变性现象；其酶被活被完全顿灭，较单独超高静压冷冻、超声波冷冻分别降低了20％、50％；菌落总数降低至与热处理-传统冷冻相当，对品质无影响，较单独超高静压冷冻、超声波冷冻分别降低了102、105；TVB-N值与新鲜对虾无显著差别，较单独高静压冷冻、超声波冷冻分别降低8％、22％；货架期与热处理-传统冷冻相当，甚至可延长约60天，较单独高静压冷冻、超声波冷冻、常规冷冻可显著延长约30、70、120天及以上。Select Chinese prawns (12-14g/piece, length 12-14cm) as the experimental raw material, put 1Kg of prawns in a 2Kg mixture of ice and water, let them die for 20 minutes, dry the surface moisture at room temperature, and use a 15*22cm aluminum foil packaging bag , Vacuum-packed at 0.08MPa, 7 pieces per bag. Turn on the refrigerant circulation equipment 1 hour before the start of the experiment, lower the temperature to -18～-20°C, and inject a certain amount of 50% ethanol-water (V:V) solution into the high static pressure sample container at the same time; put 5 bags of sealed prawns into Put it into the high static pressure sample container, put the third prawn in a bag in the middle of the pressure cavity with a K-type thermocouple, and ensure that the refrigerant liquid level is 15cm away from the top of the sample container, and set the high static pressure to 500MPa. After the pressurization is completed, keep the pressure for 30 minutes; when the sample temperature reaches -15°C, give 7W/ cm2 ultrasonic treatment for 4 minutes (work for 10s, stop for 5s, and the ultrasonic treatment time refers to the total time including duty); after the end of the holding pressure , followed by a 2s pressure relief operation, and continued to immerse in the high static pressure sample container for 3 minutes after the pressure relief was completed; during the pressure relief and immersion process, 1W/ cm2 ultrasonic treatment was given for 1min (work for 10s, stop for 5s, ultrasonic treatment Time refers to the total time including the duty cycle), ultrasonic treatment is given at the beginning of depressurization; immediately after the impregnation is completed, it is taken out and stored in a -18°C freezer. Compared with high static pressure freezing and ultrasonic freezing, the quick freezing time saves about 12% and 22% respectively. 92% of the ice crystals inside the frozen shrimp obtained by this quick-freezing method are distributed in the cells, and only 8% of the ice crystals formed reach 50 μm or more in size, and 92% are around 30 μm; Only 85%, 68%, 40% or less of ice crystals were distributed in the cells of the prawns treated by immersion freezing, and 15%, 32%, 60% or more of the ice crystals formed reached 50 μm or more in size. After thawing at 4°C, the quick-frozen prawns also maintain the characteristics of fresh prawns, and there is no cooked protein denaturation caused by heat treatment; the enzymes are completely destroyed, which is 20% lower than that of ultra-high static pressure freezing and ultrasonic freezing alone. %, 50%; the total number of colonies was reduced to the same level as heat treatment-traditional freezing, and had no effect on the quality, which was reduced by 10 2 and 10 5 respectively compared with ultra-high static pressure freezing and ultrasonic freezing alone; TVB-N value was not significantly different from that of fresh prawns , which is 8% and 22% lower than that of high static pressure freezing and ultrasonic freezing alone; the shelf life is equivalent to that of heat treatment-traditional freezing, and can even be extended by about 60 days, which can be significantly extended by about 60 days compared with high static pressure freezing, ultrasonic freezing, and conventional freezing alone 30, 70, 120 days and above.
上述实施例为本发明较佳的实施方式，但本发明的实施方式并不受所述实施例的限制，其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化，均应为等效的置换方式，都包含在本发明的保护范围之内。The above-mentioned embodiment is a preferred embodiment of the present invention, but the embodiment of the present invention is not limited by the embodiment, and any other changes, modifications, substitutions and combinations made without departing from the spirit and principle of the present invention , simplification, all should be equivalent replacement methods, and are all included in the protection scope of the present invention.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106262017A (en) * | 2016-08-19 | 2017-01-04 | 广西正五海洋产业股份有限公司 | A kind of phoenix tail prawns processing method |
| CN110200199A (en) * | 2019-06-29 | 2019-09-06 | 浙江大学 | For the method for disinfection of the Self-cooling super-pressure solid-solid phase change of frost solid |
| CN110200200A (en) * | 2019-06-29 | 2019-09-06 | 浙江大学 | Utilize the method for disinfection of Self-cooling super-pressure liquid-solid-phase changeable |
| CN111838583A (en) * | 2020-07-20 | 2020-10-30 | 江苏省农业科学院 | Method for improving astaxanthin content of dried freshwater shrimp product through ultrasonic blanching pretreatment |
| CN114365849A (en) * | 2022-01-19 | 2022-04-19 | 海南盛美诺生物技术有限公司 | Storage method for bovine tendon elastin |
| CN116250558A (en) * | 2023-03-13 | 2023-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | A method for ultra-high pressure and liquid nitrogen quick-freezing prefabricated vegetables or fresh fruits and vegetables |
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| CN104207021A (en) * | 2014-07-23 | 2014-12-17 | 华南理工大学 | Method for quick-freezing rice through synergism of ultrasonic wave with high hydrostatic pressure |
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| CN104207021A (en) * | 2014-07-23 | 2014-12-17 | 华南理工大学 | Method for quick-freezing rice through synergism of ultrasonic wave with high hydrostatic pressure |
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| CN106262017A (en) * | 2016-08-19 | 2017-01-04 | 广西正五海洋产业股份有限公司 | A kind of phoenix tail prawns processing method |
| CN110200199A (en) * | 2019-06-29 | 2019-09-06 | 浙江大学 | For the method for disinfection of the Self-cooling super-pressure solid-solid phase change of frost solid |
| CN110200200A (en) * | 2019-06-29 | 2019-09-06 | 浙江大学 | Utilize the method for disinfection of Self-cooling super-pressure liquid-solid-phase changeable |
| CN110200199B (en) * | 2019-06-29 | 2022-10-11 | 浙江大学 | Self-cooling type ultrahigh-pressure solid-solid phase change sterilization method for frozen solid |
| CN111838583A (en) * | 2020-07-20 | 2020-10-30 | 江苏省农业科学院 | Method for improving astaxanthin content of dried freshwater shrimp product through ultrasonic blanching pretreatment |
| CN114365849A (en) * | 2022-01-19 | 2022-04-19 | 海南盛美诺生物技术有限公司 | Storage method for bovine tendon elastin |
| CN116250558A (en) * | 2023-03-13 | 2023-06-13 | 广东省农业科学院蚕业与农产品加工研究所 | A method for ultra-high pressure and liquid nitrogen quick-freezing prefabricated vegetables or fresh fruits and vegetables |
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