CN105533519A - Processing method of instant antarctic ice microalgae - Google Patents
Processing method of instant antarctic ice microalgae Download PDFInfo
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- CN105533519A CN105533519A CN201610050498.1A CN201610050498A CN105533519A CN 105533519 A CN105533519 A CN 105533519A CN 201610050498 A CN201610050498 A CN 201610050498A CN 105533519 A CN105533519 A CN 105533519A
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- antarctic ice
- ice microalgae
- microalgae
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- pickling
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Abstract
The invention discloses a processing method of instant antarctic ice microalgae. The method comprises the steps of cleaning, section cutting, fishy smell elimination, drainage, pulse vacuum pickling, dehydration, packaging and sterilizing. By the adoption of the pulse vacuum pickling technology, pickling liquid can permeate into ice algae uniformly within a short time, so that pickling efficiency is improved. The ultra-high-pressure technology is utilized for non-thermal sterilizing, and therefore the situation that due to traditional high-temperature treatment, sol dissolving in the antarctic ice microalgae is caused, internal spongy tissue structure collapse is caused, and then product texture and sense are damaged. The method can improve production efficiency remarkably, quality of obtained products is good, and the antarctic ice microalgae are ideal and healthy snack food.
Description
Technical field
The invention belongs to algae article processing techniques field, be specifically related to a kind of processing method of instant Antarctic ice microalgae.
Background technology
Antarctic ice microalgae is the green natural food of a kind of nutritious, the tasty mouthfeel of brown algae in marine alga, is be grown on the South Pole, the natural quality polar region marine alga in annual ocean temperature less than 4 DEG C pollution-free marine sites.Antarctic ice microalgae is rich in the protein of needed by human, fat, carbohydrate, multivitamin and mineral matter; and there is 20 multiple nutritional components and the abundant marine alga collagens such as the distinctive algae glycan of marine organisms, fucosterol, there is the health-care efficacies such as beautifying face and moistering lotion, antihypertensive, prevention of stroke, cardioprotection, Tumor suppression.
Traditional pickling process technique adopts the pickling liquid of high concentration at Dipping, but pickling liquid infiltration slowly, at internal batch skewness, causes products taste and second-rate.Meanwhile, traditional pickling process needs the long period, and production efficiency is low, and curing process easily causes microbial contamination.Pressure when pulse vacuum pickling technology is by regulating material to pickle, makes its periodically pulsing between vacuum and atmospheric pressure, impels food tissue structure generation deformation, can effectively promote that pickling liquid flows at organization internal.When pickle be in vacuum state time, ice algae institutional framework expand, organization internal gas and free state moisture are discharged, for pickling liquid enter frond inside reduce obstruction; When pressure recover is to normal pressure, pickling liquid enters pore interior fast, thus accelerates the material transport of solute, impels pickling liquid to distribute more even.Pulse vacuum pickles the salting period greatly reducing Antarctic ice microalgae, improves production efficiency, is conducive to the production and processing of the instant Antarctic ice microalgae of high-quality.
A large amount of collagens is rich in Antarctic ice microalgae inside, and frond inside is in spongy network structure, and high-temperature process can cause ice algosol, and cause inner sponge mesh network institutional framework to subside, collagen overflows in a large number, has a strong impact on sense organ and the mouthfeel of product.Ultrahigh-pressure sterilization is a kind of non-thermal sterilization technology, all drawbacks brought when effectively can overcome traditional hot-working method process food while meeting bactericidal effect.High pressure can impel the morphosis of microorganism, biochemical reaction, gene mechanism and cell envelope to change, and affects the original physiological activity function of microorganism, makes it occur to destroy or irreversible change, thus produces lethal effect to microorganism.Adopt superhigh pressure technique to process Antarctic ice microalgae, the original quality of Antarctic ice microalgae, mouthfeel and nutritional labeling can be kept preferably while sterilization.
Therefore, it is tasty that the present invention adopts pulse vacuum pickling technology to pickle Antarctic ice microalgae, greatly reduce the salting period of product, improve production efficiency, and carry out non-thermal sterilization by superhigh pressure technique, maintain the sense organ of Antarctic ice microalgae, quality and mouthfeel preferably, product quality is greatly improved, this product meets the requirement of consumer to algal product diversity and trophism, has DEVELOPMENT PROSPECT.
Summary of the invention
The object of the present invention is to provide a kind of processing method of instant Antarctic ice microalgae, it adopts pulse vacuum pickling technology to make pickling liquid energy penetrate into ice algae inside equably within a short period of time, drastically increase and pickle efficiency, and utilize superhigh pressure technique to carry out nonthermal, high-temperature process is avoided to cause the inner colloidal sol of Antarctic ice microalgae, cause inner spongy institutional framework to subside, and products'texture and sense organ are damaged.The product that the method is produced is nutritious, unique flavor, for Antarctic ice microalgae processing provides a kind of new method.
For achieving the above object, the present invention adopts following technical scheme:
A kind of processing method of instant Antarctic ice microalgae, comprise cleaning segment, de-raw meat, drain, pulse vacuum is pickled, dehydration, packaging, sterilization, wherein, described pulse vacuum is pickled is utilize pulse vacuum pickling technology to carry out pickled to ice algae, and described sterilization utilizes superhigh pressure technique to carry out sterilization treatment to ice algae.
Its concrete steps are as follows:
1) segment is cleaned: the segment by the rear cutting of fresh Antarctic ice microalgae cleaning being long 3-4cm;
2) de-raw meat: volume ratio is that the Antarctic ice microalgae after segment is soaked 40min by 1:5 in liquorice liquid by weight;
3) drain: the moisture draining Antarctic ice microalgae surface;
4) pulse vacuum is pickled: by process after Antarctic ice microalgae and pickling liquid at vacuum pressure-0.05 ~-0.06MPa, pulse under than the condition of 0.5-1.0 and pickle 4-5h;
5) dewater: by the Antarctic ice microalgae after pickling under vacuum with the rotating speed centrifugal dehydration of 300 ~ 500r/min to moisture for 58%;
6) pack: the Antarctic ice microalgae after dehydration is pressed production specification and weighs, vacuumize packaging;
7) sterilization: the Antarctic ice microalgae after packaging is processed 30-35min under 400-500MPa ultra-high pressure condition, to obtain final product.
Step 2) described liquorice liquid is that volume ratio 1:20 is formulated by weight by licorice powder and water.
Pickling liquid described in step 4) is formulated by white granulated sugar, salt, monosodium glutamate, citric acid and lemon inspissated juice, and the percentage that each raw material dosage accounts for Antarctic ice microalgae weight is respectively white granulated sugar 17-20%, salt 3-5%, monosodium glutamate 0.2-0.3%, citric acid 4-5%, lemon inspissated juice 3-4%.
Remarkable advantage of the present invention is:
(1) the present invention adopts pulse vacuum pickling technology to pickle Antarctic ice microalgae, pickling liquid can be made to be evenly distributed at interiors of products, highly shortened salting period, improve and pickle efficiency, thus it is uneven effectively to avoid traditional pickling process to cause pickling liquid to permeate, the problems such as the production cycle is long, and production efficiency is low.
(2) the present invention adopts superhigh pressure technique to carry out non-thermal sterilization to Antarctic ice microalgae, avoids conventional high-temperature sterilization and causes the inner colloidal sol phenomenon of Antarctic ice microalgae, cause inner spongy institutional framework to subside, and damage products'texture and sense organ.Meanwhile, ultra-high pressure sterilization can make the morphosis of microorganism, biochemical reaction, gene mechanism and cell envelope change, and produces deactivation to microbial spores, ensures the security of product in shelf life.
(3) with the hardness of Antarctic ice microalgae, elasticity, chewiness, recovery for index, compare the texture characteristic of the instant Antarctic ice microalgae of the instant Antarctic ice microalgae after high temperature sterilization and ultrahigh-pressure sterilization, and deposit 7d at 37 DEG C, measure total plate count.Result shows, adopts ultrahigh-pressure sterilization can keep Antarctic ice microalgae texture characteristic preferably, and can suppress growth of microorganism in product better.
(4) processing method of the present invention has production and has cycle short, production efficiency high, is applicable to suitability for industrialized production.
Detailed description of the invention
A processing method for instant Antarctic ice microalgae, concrete steps are as follows:
1) segment is cleaned: the segment by the rear cutting of fresh Antarctic ice microalgae cleaning being long 3-4cm;
2) de-raw meat: by licorice powder and water volume ratio 1:20(g/mL by weight) formulated liquorice liquid; Volume ratio is 1:5(g/mL by weight) Antarctic ice microalgae after segment is soaked 40min in liquorice liquid;
3) drain: the moisture draining Antarctic ice microalgae surface;
4) pulse vacuum is pickled: by accounting for the white granulated sugar of Antarctic ice microalgae weight 17-20%, the salt of 3-5%, the monosodium glutamate of 0.2-0.3%, the citric acid of 4-5%, the lemon inspissated juice of 3-4% be hybridly prepared into pickling liquid; Antarctic ice microalgae after process is added the pickling liquid prepared, at vacuum pressure-0.05 ~-0.06MPa, pulses under than the condition of 0.5-1.0 and pickle 4-5h;
5) dewater: by the Antarctic ice microalgae after pickling under vacuum with the rotating speed centrifugal dehydration of 300 ~ 500r/min to moisture for 58%;
6) pack: the Antarctic ice microalgae after dehydration is pressed production specification and weighs, vacuumize packaging;
7) sterilization: the Antarctic ice microalgae after packaging is processed 30-35min under 400-500MPa ultra-high pressure condition, to obtain final product.
More being convenient to make content of the present invention understand, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention being not limited only to this.
embodiment 1
A processing method for instant Antarctic ice microalgae, concrete steps are as follows:
1) segment is cleaned: the segment by the rear cutting of fresh Antarctic ice microalgae cleaning being long 3-4cm;
2) de-raw meat: by licorice powder and water volume ratio 1:20(g/mL by weight) formulated liquorice liquid; Volume ratio is 1:5(g/mL by weight) Antarctic ice microalgae after segment is soaked 40min in liquorice liquid;
3) drain: the moisture draining Antarctic ice microalgae surface;
4) pulse vacuum is pickled: by accounting for the white granulated sugar of Antarctic ice microalgae weight 18%, the salt of 3%, monosodium glutamate, the citric acid of 4%, the lemon inspissated juice of 3% of 0.3% be hybridly prepared into pickling liquid; Antarctic ice microalgae after process is added the pickling liquid prepared, under vacuum pressure-0.05MPa, pulsation are than the condition of 0.5, pickle 5h;
5) dewater: by the Antarctic ice microalgae after pickling under vacuum with the rotating speed centrifugal dehydration of 500r/min to moisture for 58%;
6) pack: the Antarctic ice microalgae after dehydration is pressed production specification and weighs, vacuumize packaging;
7) sterilization: by the Antarctic ice microalgae after packaging in 400MPa ultra high pressure treatment 35min, to obtain final product.
embodiment 2
A processing method for instant Antarctic ice microalgae, concrete steps are as follows:
1) segment is cleaned: the segment by the rear cutting of fresh Antarctic ice microalgae cleaning being long 3-4cm;
2) de-raw meat: by licorice powder and water volume ratio 1:20(g/mL by weight) formulated liquorice liquid; Volume ratio is 1:5(g/mL by weight) Antarctic ice microalgae after segment is soaked 40min in liquorice liquid;
3) drain: the moisture draining Antarctic ice microalgae surface;
4) pulse vacuum is pickled: by accounting for the white granulated sugar of Antarctic ice microalgae weight 17%, the salt of 4%, monosodium glutamate, the citric acid of 4%, the lemon inspissated juice of 3% of 0.2% be hybridly prepared into pickling liquid; Antarctic ice microalgae after process is added the pickling liquid prepared, under vacuum pressure-0.05MPa, pulsation are than the condition of 0.8, pickle 4h;
5) dewater: by the Antarctic ice microalgae after pickling under vacuum with the rotating speed centrifugal dehydration of 400r/min to moisture for 58%;
6) pack: the Antarctic ice microalgae after dehydration is pressed production specification and weighs, vacuumize packaging;
7) sterilization: by the Antarctic ice microalgae after packaging in 450MPa ultra high pressure treatment 32min, to obtain final product.
embodiment 3
A processing method for instant Antarctic ice microalgae, concrete steps are as follows:
1) segment is cleaned: the segment by the rear cutting of fresh Antarctic ice microalgae cleaning being long 3-4cm;
2) de-raw meat: by licorice powder and water volume ratio 1:20(g/mL by weight) formulated liquorice liquid; Volume ratio is 1:5(g/mL by weight) Antarctic ice microalgae after segment is soaked 40min in liquorice liquid;
3) drain: the moisture draining Antarctic ice microalgae surface;
4) pulse vacuum is pickled: by accounting for the white granulated sugar of Antarctic ice microalgae weight 20%, the salt of 5%, monosodium glutamate, the citric acid of 5%, the lemon inspissated juice of 4% of 0.3% be hybridly prepared into pickling liquid; Antarctic ice microalgae after process is added the pickling liquid prepared, under vacuum pressure-0.06MPa, pulsation are than the condition of 1.0, pickle 4h;
5) dewater: by the Antarctic ice microalgae after pickling under vacuum with the rotating speed centrifugal dehydration of 300r/min to moisture for 58%;
6) pack: the Antarctic ice microalgae after dehydration is pressed production specification and weighs, vacuumize packaging;
7) sterilization: by the Antarctic ice microalgae after packaging in 500MPa ultra high pressure treatment 30min, to obtain final product.
With hardness, elasticity, chewiness, recovery for index, adopt full instrumental test without the instant Antarctic ice microalgae after the Antarctic ice microalgae of sterilization processing, high temperature sterilization and the embodiment 1-3 gained texture characteristic through the instant Antarctic ice microalgae of ultrahigh-pressure sterilization, METHOD FOR CONTINUOUS DETERMINATION three times, averages; And distinguish total plate count in working sample after depositing 7d according to GB4789.2-2010 at 37 DEG C, the results are shown in Table 1.
Table 1 testing result
From table 1 result, with without sterilization processing and adopt conventional high-temperature sterilization processing Antarctic ice microalgae compared with, adopt ultrahigh-pressure sterilization can keep Antarctic ice microalgae texture characteristic preferably, and growth of microorganism in product can be suppressed better.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (4)
1. the processing method of an instant Antarctic ice microalgae, comprise cleaning segment, de-raw meat, drain, pulse vacuum is pickled, dehydration, packaging, sterilization, it is characterized in that: described pulse vacuum is pickled is utilize pulse vacuum pickling technology to carry out pickled to ice algae, and described sterilization utilizes superhigh pressure technique to carry out sterilization treatment to ice algae.
2. the processing method of instant Antarctic ice microalgae according to claim 1, is characterized in that: concrete steps are as follows:
1) segment is cleaned: the segment by the rear cutting of fresh Antarctic ice microalgae cleaning being long 3-4cm;
2) de-raw meat: volume ratio is that the Antarctic ice microalgae after segment is soaked 40min by 1:5 in liquorice liquid by weight;
3) drain: the moisture draining Antarctic ice microalgae surface;
4) pulse vacuum is pickled: by process after Antarctic ice microalgae and pickling liquid at vacuum pressure-0.05 ~-0.06MPa, pulse under than the condition of 0.5-1.0 and pickle 4-5h;
5) dewater: by the Antarctic ice microalgae after pickling under vacuum with the rotating speed centrifugal dehydration of 300 ~ 500r/min to moisture for 58%;
6) pack: the Antarctic ice microalgae after dehydration is pressed production specification and weighs, vacuumize packaging;
7) sterilization: the Antarctic ice microalgae after packaging is processed 30-35min under 400-500MPa ultra-high pressure condition, to obtain final product.
3. the processing method of instant Antarctic ice microalgae according to claim 2, is characterized in that: step 2) described liquorice liquid is that volume ratio 1:20 is formulated by weight by licorice powder and water.
4. the processing method of instant Antarctic ice microalgae according to claim 2, it is characterized in that: pickling liquid described in step 4) is formulated by white granulated sugar, salt, monosodium glutamate, citric acid and lemon inspissated juice, and the percentage that each raw material dosage accounts for Antarctic ice microalgae weight is respectively: white granulated sugar 17-20%, salt 3-5%, monosodium glutamate 0.2-0.3%, citric acid 4-5%, lemon inspissated juice 3-4%.
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Citations (6)
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| CN101836721A (en) * | 2010-04-16 | 2010-09-22 | 中国农业大学 | Method for processing laba garlic |
| CN102326799A (en) * | 2011-08-23 | 2012-01-25 | 中国水产科学研究院南海水产研究所 | Deodorization method of edible asparagus |
| CN102871159A (en) * | 2012-07-16 | 2013-01-16 | 大连盖世食品有限公司 | Pickled algae food and processing method thereof |
| CN103584212A (en) * | 2013-11-22 | 2014-02-19 | 昆明理工大学 | Processing method for soft prickly pear cans |
| CN105249447A (en) * | 2015-11-26 | 2016-01-20 | 福建绿宝食品集团有限公司 | Instant pleurotus eryngii and making method thereof |
| CN105249335A (en) * | 2015-11-03 | 2016-01-20 | 界首市联发种植专业合作社 | Processing method of instant platycodon grandiflorum strips |
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2016
- 2016-01-26 CN CN201610050498.1A patent/CN105533519A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101836721A (en) * | 2010-04-16 | 2010-09-22 | 中国农业大学 | Method for processing laba garlic |
| CN102326799A (en) * | 2011-08-23 | 2012-01-25 | 中国水产科学研究院南海水产研究所 | Deodorization method of edible asparagus |
| CN102871159A (en) * | 2012-07-16 | 2013-01-16 | 大连盖世食品有限公司 | Pickled algae food and processing method thereof |
| CN103584212A (en) * | 2013-11-22 | 2014-02-19 | 昆明理工大学 | Processing method for soft prickly pear cans |
| CN105249335A (en) * | 2015-11-03 | 2016-01-20 | 界首市联发种植专业合作社 | Processing method of instant platycodon grandiflorum strips |
| CN105249447A (en) * | 2015-11-26 | 2016-01-20 | 福建绿宝食品集团有限公司 | Instant pleurotus eryngii and making method thereof |
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