CN106212629A - 一种高水分活度干制虾及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/01—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/012—Preserving by heating by irradiation or electric treatment with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/03—Drying; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于食品加工技术领域,具体涉及一种高水分活度干制虾及其制备方法,所述方法包括以下步骤:(1)将活虾去头、去壳及去肠腺,得虾仁;(2)将虾仁放于热水中热烫,热烫后取出沥干表面水份;(3)将虾仁进行热风干燥;(4)将干燥的虾仁进行真空包装,得包装虾仁;(5)对包装虾仁进行微波加热处理即可。本发明方法制备的干制虾方便食品水分含量高、质构柔软,常温下可长期保存。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种高水分活度干制虾及其制备方法。
背景技术
虾是一种大宗的日常消费水产食品,富含蛋白质、脂肪和微量元素(磷、锌、钙、铁等),风味独特,口味鲜美,深受消费者喜爱。一般地,虾的消费主要为生鲜加热即食,另外由于虾水分含量很高,很难保存,因此主要的保藏形式为冷冻,但冷冻对虾仁的新鲜度、质构、风味等品质均有负面影响。
虾肉含有大量水分且虾头与肠腺中存在多种微生物,在适宜的温度下短时间内即会发生微生物生长,导致虾肉腐败变质;同时虾肉所含有的内源蛋白酶,其最适酶活约为40℃,而完全钝化则需要在较高温度下(>80℃)热处理一段时间,未完全失活的内源蛋白酶在保藏期间会持续水解虾肉的肌肉纤维,导致虾肉质构被严重破坏;虾肉中还含有氧化还原酶,能够在有氧条件下催化虾肉油脂和多酚物质的氧化变色,造成虾肉不期望的变色。
热加工是抑制微生物和酶的最常用也是最有效的方法,为达到杀菌钝酶、延长保质期而制成干制虾仁是目前的常用方法,但目前干制虾仁的主要缺点是水分含量低、水分活度低,在干制过程中虾肉蛋白分子收缩导致其质构非常紧密,硬度显著上升,咀嚼性下降。通常工业干燥采取热风干燥,在此过程中,虾仁表面水分最先也最快蒸发,而内部水分逐渐向外迁移,至表面后实现蒸发。利用该规律,可以采取分段式降温干燥的方法,在实现干制同时,控制虾仁内部水分含量并调整水分在虾仁中的分布情况。
发明内容
本发明主要提供了一种高水分活度干制虾及其制备方法,使用该种方法制备的干制虾水分活度高且质构柔软,常温下可长期保存。其技术方案如下:
一种高水分活度干制虾的制备方法,其包括以下步骤:
(1)将活虾去头、去壳及去肠腺,得虾仁;
(2)将虾仁放于热水中热烫,热烫后取出沥干表面水份;
(3)将虾仁进行热风干燥;
(4)将干燥的虾仁进行真空包装,得包装虾仁;
(5)对包装虾仁进行微波加热处理即可。
优选的,步骤(2)中热烫温度为使虾仁中心温度不低于80℃,热烫处理时间为3-15min。
优选的,步骤(3)中热风干燥条件为:先85-100℃处理5-40min,其次70-85℃处理5-40min,最后50-70℃处理30-90min。
优选的,步骤(5)中微波功率为100-2000W,加热时间为0.5-10min。
一种高水分活度干制虾,其水分活度>0.9,水分含量为45-55wt%。
优选的,所述高水分活度干制虾常温条件下可保藏180天,保藏期内虾肉质构完整,无水分析出,气味接近新鲜虾仁。
本发明的作用原理为:通过组合的加热形式,使水分在虾肉中形成均匀分布,同时杀灭虾肉中的微生物、钝化虾肉中的酶,实现干制虾方便食品具有高水分活度且质构柔软、保藏货架期长。其具体的为,首先去除虾头与肠腺,减少微生物残留数量;然后通过热烫,当虾仁中心温度达到80℃及以上时,可杀灭大部分微生物并钝化虾肉中的蛋白酶和氧化还原酶,并使虾仁成型;热烫后的虾仁再进行热风干燥,一方面控制虾仁的整体水分含量在50%(w/w)左右,另一方面利用水分在虾仁中由内向外迁移的规律,采用梯度降温干燥的方法,使水分在虾仁中均匀分布,从而获得柔软程度均匀的产品质构;之后采用真空包装隔绝氧气和水分,一方面避免产品中水分在保藏期内的流失,另一方面避免空气中氧气接触产品,在残余氧化还原酶或微生物作用下引起产品风味、颜色和质构的变化;真空包装后产品进一步进行微波加热处理,是为了进一步杀灭在热风干燥和包装过程中污染虾表面的微生物,同时进一步钝化内源酶。
采用上述高水分活度干制虾及其制备方法,本发明具有以下优点:使用本专利的方法制备的干制虾方便食品水分含量高、质构柔软,虾仁水分含量达到45-55%,水分活度达到大于0.9,可在常温下保藏180天,期间虾肉质构完整,无水分析出,气味接近新鲜虾仁。
具体实施方式
实施例1
将活虾去头、去壳及肠腺,得到虾仁,然后将虾仁在沸水中热烫,用红外测温枪监测当虾仁中心温度达到80℃时,继续热烫5min,取出沥干表面水分;之后将虾仁进行热风干燥,分段降温为90℃处理20min,80℃处理30min,60℃处理60min,之后将干燥的虾仁真空包装。最后将真空包装虾仁进行微波加热处理,微波功率为800W,微波时间为5min。
所得干制虾仁产品水分含量55%,水分活度0.92,质构松软。在常温下保藏180天后水分含量54%,水分活度0.93,品质良好,无水分析出,感官性质接近0天时的产品。
实施例2
将活虾去头、去壳及肠腺,得到虾仁;然后将虾仁在沸水中热烫,用红外测温枪监测当虾仁中心温度达到85℃时,继续热烫3min,取出沥干表面水分,之后将虾仁进行热风干燥,分段降温为100℃处理5min,85℃处理5min,70℃处理50min,之后将干燥的虾仁真空包装.最后将真空包装虾仁进行微波加热处理,微波功率为1000W,微波时间为2min。
所得干制虾仁产品水分含量50%,水分活度0.91,质构松软。在常温下保藏180天后水分含量50%,水分活度0.93,品质良好,无水分析出,感官性质接近0天时的产品。
实施例3
将活虾去头、去壳及肠腺,得到虾仁;然后将虾仁在沸水中热烫,用红外测温枪监测当虾仁中心温度达到80℃时,继续热烫8min,取出沥干表面水分,之后将虾仁进行热风干燥,分段降温为85℃下15min,75℃下40min,50℃下40min,之后将干燥的虾仁真空包装。最后将真空包装虾仁进行微波加热处理,微波功率为1500W,微波时间为1.5min。
所得干制虾仁产品水分含量52%,水分活度0.92,质构松软。在常温下保藏180天后水分含量50%,水分活度0.93,品质良好,无水分析出,感官性质接近0天时的产品。
实施例4
将活虾去头、去壳及肠腺,得到虾仁;然后将虾仁在沸水中热烫,用红外测温枪监测当虾仁中心温度达到85℃时,继续热烫15min,取出沥干表面水分,之后将虾仁进行热风干燥,分段降温为85℃下40min,70℃下20min,55℃下90min,之后将干燥的虾仁真空包装。最后将真空包装虾仁进行微波加热处理,微波功率为2000W,微波时间为10min。
所得干制虾仁产品水分含量53%,水分活度0.91,质构松软。在常温下保藏180天后水分含量51%,水分活度0.92,品质良好,无水分析出,感官性质接近0天时的产品。
对比例1
将新鲜活虾去头、壳及肠腺后,在90℃水中热烫2min,取出沥干表面水分后真空包装,包装虾仁再次在90℃水中加热,待虾仁温度达到80℃后,保温15min,最后将包装虾仁在500W功率下微波加热3min。
制备完成的虾仁产品水分含量为73.20%,水分活度为0.985。在常温下保存180天后,虾仁产品的水分含量为35%,水分活度为0.998,虾仁肉质破碎,有水分析出,并伴有异味。
对本领域的技术人员来说,可根据以上描述的技术方案以及构思,做出其它各种相应的改变以及形变,而所有的这些改变以及形变都应该属于本发明权利要求的保护范围之内。
Claims (7)
1.一种高水分活度干制虾的制备方法,其特征在于:所述方法包括以下步骤:
(1)将活虾去头、去壳及去肠腺,得虾仁;
(2)将虾仁放于热水中热烫,热烫后取出沥干表面水份;
(3)将虾仁进行热风干燥;
(4)将干燥的虾仁进行真空包装,得包装虾仁;
(5)对包装虾仁进行微波加热处理即可。
2.根据权利要求1所述的高水分活度干制虾的制备方法,其特征在于:步骤(2)中热烫温度为使虾仁中心温度不低于80℃,热烫处理时间为3-15min。
3.根据权利要求1所述的高水分活度干制虾的制备方法,其特征在于:步骤(3)中热风干燥条件为:先85-100℃处理5-40min,其次70-85℃处理5-40min,最后50-70℃处理30-90min。
4.根据权利要求1所述的高水分活度干制虾的制备方法,其特征在于:步骤(5)中微波功率为100-2000W,加热时间为0.5-10min。
5.权利要求1-4任一项所述的高水分活度干制虾的制备方法制得的高水分活度干制虾。
6.根据权利要求5所述的高水分活度干制虾,其特征在于:所述高水分活度干制虾的水分活度>0.9,水分含量为45-55wt%。
7.根据权利要求5所述的高水分活度干制虾,其特征在于:所述高水分活度干制虾常温条件下可保藏180天,保藏期内虾肉质构完整,无水分析出,气味接近新鲜虾仁。
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