CN107197928B - Aquatic product freeze drying method with high rehydration rate - Google Patents
Aquatic product freeze drying method with high rehydration rate Download PDFInfo
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- CN107197928B CN107197928B CN201710489123.XA CN201710489123A CN107197928B CN 107197928 B CN107197928 B CN 107197928B CN 201710489123 A CN201710489123 A CN 201710489123A CN 107197928 B CN107197928 B CN 107197928B
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- 238000004108 freeze drying Methods 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 22
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 104
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 81
- 238000007710 freezing Methods 0.000 claims abstract description 62
- 244000298697 Actinidia deliciosa Species 0.000 claims abstract description 52
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 52
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 52
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 52
- 230000008014 freezing Effects 0.000 claims abstract description 43
- 229940006284 undaria pinnatifida extract Drugs 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 29
- 238000002791 soaking Methods 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims description 24
- 238000004140 cleaning Methods 0.000 claims description 22
- 238000002360 preparation method Methods 0.000 claims description 20
- 239000012530 fluid Substances 0.000 claims description 14
- 239000012535 impurity Substances 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 9
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 241000238557 Decapoda Species 0.000 claims description 3
- 235000015170 shellfish Nutrition 0.000 claims description 2
- 239000003814 drug Substances 0.000 claims 1
- 230000000052 comparative effect Effects 0.000 description 25
- 238000011065 in-situ storage Methods 0.000 description 10
- 230000010355 oscillation Effects 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 4
- 241001596950 Larimichthys crocea Species 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 239000004519 grease Substances 0.000 description 3
- 238000011835 investigation Methods 0.000 description 3
- 230000001678 irradiating effect Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 240000000599 Lentinula edodes Species 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 150000001412 amines Chemical class 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000030833 cell death Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000003463 organelle Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000003223 protective agent Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
Classifications
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
-
- 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
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
The invention discloses a freeze drying method for aquatic products with high rehydration rate, which is characterized by comprising the following specific steps: (1) first vacuum freeze drying: freezing and drying the pretreated aquatic product in vacuum under the conditions of 15-20 Pa and-20-25 ℃; (2) soaking in a treatment solution: transferring the aquatic product subjected to the first vacuum freeze drying to a treatment solution, soaking for 10-20 minutes, taking out, draining, and carrying out 75-100W microwave irradiation for 1-2 minutes; the treatment liquid is prepared from the following components in parts by weight: 1 part of mushroom extract, 3-4 parts of undaria pinnatifida extract, 12-15 parts of lemon juice, 20-30 parts of kiwi fruit juice and 60-80 parts of water; (3) and (3) second vacuum freeze drying: vacuum freeze drying at 5-10 Pa and-50-55 deg.C.
Description
Technical Field
The invention relates to a freeze-drying method for aquatic products, in particular to a freeze-drying method for aquatic products with high rehydration rate. Belongs to the technical field of processing of aquatic products.
Background
The aquatic products contain abundant grease and protein, the content of part of grease even exceeds 30% of the weight of the aquatic products, and the grease and the protein are easy to be oxidized in the storage process of the aquatic products, so that the aquatic products are discolored, deteriorated and putrefactive. Therefore, the preservation method of the aquatic products is very important.
At present, the storage of aquatic products at home and abroad mainly adopts a low-temperature freezing method, namely, the living environment of microorganisms parasitizing on the aquatic products is controlled by a low-temperature means, and the aquatic products are prevented from rotting and deteriorating due to the existence of the parasitic microorganisms. However, under the condition of low-temperature freezing, water in a medium around the outside of the cell freezes firstly, the concentration of electrolyte in an unfrozen solution rises along with the freezing, the cell death is caused, and simultaneously, the water in the cell freezes and forms ice crystals along with the reduction of the temperature, so that cell membranes and organelles are damaged, cytoplasm flows outwards, and the aquatic product loses the original delicate flavor and nutrition.
In recent years, the vacuum freeze drying technology is also applied to the storage of aquatic products, and is a drying technology which is frozen into a solid state at a lower temperature (-10 to-50 ℃), then the moisture in the solid state is directly sublimated into a gaseous state without passing through a liquid state under the vacuum condition, and finally the materials are dehydrated. However, how to rapidly rehydrate the aquatic product after vacuum freeze drying is still a problem.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a freeze-drying method for aquatic products with high rehydration rate.
In order to achieve the purpose, the invention adopts the following technical scheme:
a freeze drying method for aquatic products with high rehydration rate comprises the following specific steps:
(1) first vacuum freeze drying: freezing and drying the pretreated aquatic product in vacuum under the conditions of 15-20 Pa and-20-25 ℃;
(2) soaking in a treatment solution: transferring the aquatic product subjected to the first vacuum freeze drying to a treatment solution, soaking for 10-20 minutes, taking out, draining, and carrying out 75-100W microwave irradiation for 1-2 minutes; the treatment liquid is prepared from the following components in parts by weight: 1 part of mushroom extract, 3-4 parts of undaria pinnatifida extract, 12-15 parts of lemon juice, 20-30 parts of kiwi fruit juice and 60-80 parts of water;
(3) and (3) second vacuum freeze drying: vacuum freeze drying at 5-10 Pa and-50-55 deg.C.
Preferably, the aquatic products include fish, shrimp, crab, and shellfish.
Preferably, the pretreatment in step (1) comprises washing and draining, and impurities such as gravel and the like included in the aquatic product are removed during washing.
Preferably, the vacuum freeze-drying in step (1) is preceded by pre-freezing: pre-freezing the pretreated aquatic product for 30-40 minutes at the temperature of-10 to-15 ℃; the time of the first vacuum freeze drying is 2-3 hours.
Preferably, the lemon juice in step (2) is obtained by peeling mature lemon and then squeezing, and the kiwi fruit juice is obtained by peeling mature kiwi fruit and then squeezing.
Preferably, the treating solution in step (2) is prepared immediately.
Preferably, the preparation method of the treating fluid in the step (2) is as follows: adding the lemon juice and the kiwi fruit juice according to the formula ratio into water, uniformly stirring, slowly adding the mushroom extract and the undaria pinnatifida extract while stirring, and carrying out ultrasonic oscillation for 20-30 minutes to obtain the compound preparation.
Preferably, the vacuum freeze-drying in step (3) is preceded by pre-freezing: pre-freezing the aquatic product subjected to microwave irradiation for 20-30 minutes at the temperature of-30 to-35 ℃; the time of the second vacuum freeze drying is 5-6 hours.
The invention has the beneficial effects that:
the invention realizes the freezing preservation of aquatic products through three steps of first vacuum freeze drying, treatment of treatment fluid and second freeze drying.
A plurality of 'cavities' are formed in the aquatic products after the first vacuum freeze drying, various components in the treatment liquid can be promoted to be fully soaked in the aquatic products after the aquatic products are soaked in the treatment liquid, and sticky substances in the mushroom extract and the undaria pinnatifida extract are wrapped on the surfaces of the aquatic products, so that the breeding of microorganisms to the insides of the aquatic products is reduced. The lemon juice and the kiwi fruit juice contain antioxidant components, nicotinic acid, organic acid and the like, and synergistically play a role in antioxidation and sterilization, the mushroom extract and the undaria pinnatifida extract also contain trehalose and other components, and synergistically play a role similar to a freeze-drying protective agent with other saccharides in the lemon juice and the kiwi fruit juice, so that the change of a protein secondary structure can be prevented, and the four components synergistically play a role in preservation. After being soaked, the treatment liquid is also subjected to microwave irradiation, so that the treatment liquid can play a role in sterilization on one hand, and can promote the uniform distribution of the treatment liquid in 'cavities' in aquatic products on the other hand.
The temperature of the first vacuum freeze drying is higher, and then the second vacuum freeze drying with lower temperature is carried out under the action of the treatment liquid, so that the damage to the internal structure of the aquatic product in the freeze drying process can be reduced as much as possible, and the rehydration rate of the product is ensured.
Detailed Description
The present invention will be further illustrated by the following examples, which are intended to be merely illustrative and not limitative.
The mushroom extract and the undaria pinnatifida extract of the present invention are purchased from charcot biotechnology limited of shanxi.
Example 1:
a freeze drying method for aquatic products with high rehydration rate comprises the following specific steps:
(1) first vacuum freeze drying: freezing and drying the pretreated aquatic product under the conditions of 15Pa and-20 ℃ in vacuum;
(2) soaking in a treatment solution: transferring the aquatic product subjected to the first vacuum freeze drying to a treatment solution, soaking for 10 minutes, taking out, draining, and carrying out 75W microwave irradiation for 1 minute; the treatment liquid is prepared from the following components in parts by weight: 1 part of mushroom extract, 3 parts of undaria pinnatifida extract, 12 parts of lemon juice, 20 parts of kiwi fruit juice and 60 parts of water;
(3) and (3) second vacuum freeze drying: vacuum freeze drying at 5Pa and-50 deg.C.
Wherein, the pretreatment in the step (1) comprises cleaning and draining, and impurities such as gravel and the like in aquatic products are removed during cleaning. Pre-freezing before vacuum freeze-drying: pre-freezing the pretreated aquatic product at-10 ℃ for 30 minutes; the time for the first vacuum freeze-drying was 2 hours.
The lemon juice in the step (2) is obtained by peeling and juicing mature lemons, and the kiwi fruit juice is obtained by peeling and juicing mature kiwi fruits. The treating fluid is prepared in situ, and the preparation method comprises the following steps: adding the lemon juice and the kiwi fruit juice into water according to the formula ratio, uniformly stirring, slowly adding the mushroom extract and the undaria pinnatifida extract while stirring, and carrying out ultrasonic oscillation for 20 minutes to obtain the compound preparation.
Pre-freezing before vacuum freeze-drying in the step (3): pre-freezing the aquatic product irradiated by the microwave for 20 minutes at-30 ℃; the time for the second vacuum freeze-drying was 5 hours.
Example 2:
a freeze drying method for aquatic products with high rehydration rate comprises the following specific steps:
(1) first vacuum freeze drying: freezing and drying the pretreated aquatic product under the conditions of 20Pa and-25 ℃ in vacuum;
(2) soaking in a treatment solution: transferring the aquatic product subjected to the first vacuum freeze drying to a treatment solution, soaking for 20 minutes, taking out, draining, and irradiating for 2 minutes by 100W microwaves; the treatment liquid is prepared from the following components in parts by weight: 1 part of mushroom extract, 4 parts of undaria pinnatifida extract, 15 parts of lemon juice, 30 parts of kiwi fruit juice and 80 parts of water;
(3) and (3) second vacuum freeze drying: vacuum freeze drying at 10Pa and-55 deg.C.
Wherein, the pretreatment in the step (1) comprises cleaning and draining, and impurities such as gravel and the like in aquatic products are removed during cleaning. Pre-freezing before vacuum freeze-drying: pre-freezing the pretreated aquatic product at-15 ℃ for 40 minutes; the time for the first vacuum freeze-drying was 3 hours.
The lemon juice in the step (2) is obtained by peeling and juicing mature lemons, and the kiwi fruit juice is obtained by peeling and juicing mature kiwi fruits. The treating fluid is prepared in situ, and the preparation method comprises the following steps: adding the lemon juice and the kiwi fruit juice into water according to the formula ratio, uniformly stirring, slowly adding the mushroom extract and the undaria pinnatifida extract while stirring, and ultrasonically oscillating for 30 minutes to obtain the compound preparation.
Pre-freezing before vacuum freeze-drying in the step (3): pre-freezing the aquatic product subjected to microwave irradiation for 30 minutes at-35 ℃; the time for the second vacuum freeze-drying was 6 hours.
Example 3:
a freeze drying method for aquatic products with high rehydration rate comprises the following specific steps:
(1) first vacuum freeze drying: freezing and drying the pretreated aquatic product under the conditions of 15Pa and-25 ℃ in vacuum;
(2) soaking in a treatment solution: transferring the aquatic product subjected to the first vacuum freeze drying to a treatment solution, soaking for 10 minutes, taking out, draining, and irradiating for 1 minute by 100W microwaves; the treatment liquid is prepared from the following components in parts by weight: 1 part of mushroom extract, 4 parts of undaria pinnatifida extract, 12 parts of lemon juice, 30 parts of kiwi fruit juice and 60 parts of water;
(3) and (3) second vacuum freeze drying: vacuum freeze drying at 10Pa and-50 deg.C.
Wherein, the pretreatment in the step (1) comprises cleaning and draining, and impurities such as gravel and the like in aquatic products are removed during cleaning. Pre-freezing before vacuum freeze-drying: pre-freezing the pretreated aquatic product at-15 ℃ for 30 minutes; the time for the first vacuum freeze-drying was 3 hours.
The lemon juice in the step (2) is obtained by peeling and juicing mature lemons, and the kiwi fruit juice is obtained by peeling and juicing mature kiwi fruits. The treating fluid is prepared in situ, and the preparation method comprises the following steps: adding the lemon juice and the kiwi fruit juice into water according to the formula ratio, uniformly stirring, slowly adding the mushroom extract and the undaria pinnatifida extract while stirring, and carrying out ultrasonic oscillation for 20 minutes to obtain the compound preparation.
Pre-freezing before vacuum freeze-drying in the step (3): pre-freezing the aquatic product subjected to microwave irradiation for 20 minutes at-35 ℃; the time for the second vacuum freeze-drying was 6 hours.
Example 4:
a freeze drying method for aquatic products with high rehydration rate comprises the following specific steps:
(1) first vacuum freeze drying: freezing and drying the pretreated aquatic product under the conditions of 20Pa and 20 ℃ below zero in vacuum;
(2) soaking in a treatment solution: transferring the aquatic product subjected to the first vacuum freeze drying to a treatment solution, soaking for 20 minutes, taking out, draining, and carrying out 75W microwave irradiation for 2 minutes; the treatment liquid is prepared from the following components in parts by weight: 1 part of mushroom extract, 3 parts of undaria pinnatifida extract, 15 parts of lemon juice, 20 parts of kiwi fruit juice and 80 parts of water;
(3) and (3) second vacuum freeze drying: vacuum freeze-drying at 5Pa and-55 deg.C.
Wherein, the pretreatment in the step (1) comprises cleaning and draining, and impurities such as gravel and the like in aquatic products are removed during cleaning. Pre-freezing before vacuum freeze-drying: pre-freezing the pretreated aquatic product at-10 ℃ for 40 minutes; the time for the first vacuum freeze-drying was 2 hours.
The lemon juice in the step (2) is obtained by peeling and juicing mature lemons, and the kiwi fruit juice is obtained by peeling and juicing mature kiwi fruits. The treating fluid is prepared in situ, and the preparation method comprises the following steps: adding the lemon juice and the kiwi fruit juice into water according to the formula ratio, uniformly stirring, slowly adding the mushroom extract and the undaria pinnatifida extract while stirring, and ultrasonically oscillating for 30 minutes to obtain the compound preparation.
Pre-freezing before vacuum freeze-drying in the step (3): pre-freezing the aquatic product subjected to microwave irradiation for 30 minutes at-30 ℃; the time for the second vacuum freeze-drying was 5 hours.
Example 5:
a freeze drying method for aquatic products with high rehydration rate comprises the following specific steps:
(1) first vacuum freeze drying: freezing and drying the pretreated aquatic product under the conditions of 18Pa and-22 ℃ in vacuum;
(2) soaking in a treatment solution: transferring the aquatic product subjected to the first vacuum freeze drying to a treatment solution, soaking for 15 minutes, taking out, draining, and carrying out 75W microwave irradiation for 1 minute; the treatment liquid is prepared from the following components in parts by weight: 1 part of mushroom extract, 3.5 parts of undaria pinnatifida extract, 14 parts of lemon juice, 25 parts of kiwi fruit juice and 70 parts of water;
(3) and (3) second vacuum freeze drying: vacuum freeze-drying at 8Pa and-52 deg.C.
Wherein, the pretreatment in the step (1) comprises cleaning and draining, and impurities such as gravel and the like in aquatic products are removed during cleaning. Pre-freezing before vacuum freeze-drying: pre-freezing the pretreated aquatic product at-13 ℃ for 35 minutes; the time for the first vacuum freeze-drying was 2 hours.
The lemon juice in the step (2) is obtained by peeling and juicing mature lemons, and the kiwi fruit juice is obtained by peeling and juicing mature kiwi fruits. The treating fluid is prepared in situ, and the preparation method comprises the following steps: adding the lemon juice and the kiwi fruit juice with the formula ratio into water, uniformly stirring, slowly adding the mushroom extract and the undaria pinnatifida extract while stirring, and carrying out ultrasonic oscillation for 25 minutes to obtain the compound preparation.
Pre-freezing before vacuum freeze-drying in the step (3): pre-freezing the aquatic product subjected to microwave irradiation for 25 minutes at-33 ℃; the time for the second vacuum freeze-drying was 6 hours.
Comparative example 1
A freeze-drying method for aquatic products comprises the following specific steps:
(1) soaking in a treatment solution: transferring the pretreated aquatic product into a treatment solution, soaking for 15 minutes, taking out, draining, and irradiating for 1 minute by 75W microwaves; the treatment liquid is prepared from the following components in parts by weight: 1 part of mushroom extract, 3.5 parts of undaria pinnatifida extract, 14 parts of lemon juice, 25 parts of kiwi fruit juice and 70 parts of water;
(2) vacuum freeze drying: vacuum freeze-drying at 8Pa and-52 deg.C.
Wherein, the pretreatment in the step (1) comprises cleaning and draining, and impurities such as gravel and the like in aquatic products are removed during cleaning. The lemon juice is obtained by peeling mature lemon and squeezing, and the kiwi fruit juice is obtained by peeling mature kiwi fruit and squeezing. The treating fluid is prepared in situ, and the preparation method comprises the following steps: adding the lemon juice and the kiwi fruit juice with the formula ratio into water, uniformly stirring, slowly adding the mushroom extract and the undaria pinnatifida extract while stirring, and carrying out ultrasonic oscillation for 25 minutes to obtain the compound preparation.
Pre-freezing before vacuum freeze-drying in the step (2): pre-freezing the aquatic product subjected to microwave irradiation for 25 minutes at-33 ℃; the time for the second vacuum freeze-drying was 6 hours.
Comparative example 2
A freeze-drying method for aquatic products comprises the following specific steps:
(1) first vacuum freeze drying: freezing and drying the pretreated aquatic product under the conditions of 18Pa and-22 ℃ in vacuum;
(2) soaking in a treatment solution: transferring the aquatic product subjected to the first vacuum freeze drying to a treatment solution, soaking for 15 minutes, taking out, draining, and carrying out 75W microwave irradiation for 1 minute; the treatment liquid is prepared from the following components in parts by weight: 3.5 parts of undaria pinnatifida extract, 14 parts of lemon juice, 25 parts of kiwi fruit juice and 70 parts of water;
(3) and (3) second vacuum freeze drying: vacuum freeze-drying at 8Pa and-52 deg.C.
Wherein, the pretreatment in the step (1) comprises cleaning and draining, and impurities such as gravel and the like in aquatic products are removed during cleaning. Pre-freezing before vacuum freeze-drying: pre-freezing the pretreated aquatic product at-13 ℃ for 35 minutes; the time for the first vacuum freeze-drying was 2 hours.
The lemon juice in the step (2) is obtained by peeling and juicing mature lemons, and the kiwi fruit juice is obtained by peeling and juicing mature kiwi fruits. The treating fluid is prepared in situ, and the preparation method comprises the following steps: adding the lemon juice and the kiwi fruit juice with the formula ratio into water, uniformly stirring, slowly adding the undaria pinnatifida extract while stirring, and ultrasonically oscillating for 25 minutes to obtain the undaria pinnatifida extract.
Pre-freezing before vacuum freeze-drying in the step (3): pre-freezing the aquatic product subjected to microwave irradiation for 25 minutes at-33 ℃; the time for the second vacuum freeze-drying was 6 hours.
Comparative example 3
A freeze-drying method for aquatic products comprises the following specific steps:
(1) first vacuum freeze drying: freezing and drying the pretreated aquatic product under the conditions of 18Pa and-22 ℃ in vacuum;
(2) soaking in a treatment solution: transferring the aquatic product subjected to the first vacuum freeze drying to a treatment solution, soaking for 15 minutes, taking out, draining, and carrying out 75W microwave irradiation for 1 minute; the treatment liquid is prepared from the following components in parts by weight: 1 part of mushroom extract, 14 parts of lemon juice, 25 parts of kiwi fruit juice and 70 parts of water;
(3) and (3) second vacuum freeze drying: vacuum freeze-drying at 8Pa and-52 deg.C.
Wherein, the pretreatment in the step (1) comprises cleaning and draining, and impurities such as gravel and the like in aquatic products are removed during cleaning. Pre-freezing before vacuum freeze-drying: pre-freezing the pretreated aquatic product at-13 ℃ for 35 minutes; the time for the first vacuum freeze-drying was 2 hours.
The lemon juice in the step (2) is obtained by peeling and juicing mature lemons, and the kiwi fruit juice is obtained by peeling and juicing mature kiwi fruits. The treating fluid is prepared in situ, and the preparation method comprises the following steps: adding the lemon juice and the kiwi fruit juice with the formula ratio into water, uniformly stirring, slowly adding the shiitake extract while stirring, and ultrasonically oscillating for 25 minutes to obtain the shiitake mushroom extract.
Pre-freezing before vacuum freeze-drying in the step (3): pre-freezing the aquatic product subjected to microwave irradiation for 25 minutes at-33 ℃; the time for the second vacuum freeze-drying was 6 hours.
Comparative example 4
A freeze-drying method for aquatic products comprises the following specific steps:
(1) first vacuum freeze drying: freezing and drying the pretreated aquatic product under the conditions of 18Pa and-22 ℃ in vacuum;
(2) soaking in a treatment solution: transferring the aquatic product subjected to the first vacuum freeze drying to a treatment solution, soaking for 15 minutes, taking out, draining, and carrying out 75W microwave irradiation for 1 minute; the treatment liquid is prepared from the following components in parts by weight: 1 part of mushroom extract, 3.5 parts of undaria pinnatifida extract, 14 parts of lemon juice and 70 parts of water;
(3) and (3) second vacuum freeze drying: vacuum freeze-drying at 8Pa and-52 deg.C.
Wherein, the pretreatment in the step (1) comprises cleaning and draining, and impurities such as gravel and the like in aquatic products are removed during cleaning. Pre-freezing before vacuum freeze-drying: pre-freezing the pretreated aquatic product at-13 ℃ for 35 minutes; the time for the first vacuum freeze-drying was 2 hours.
The lemon juice in the step (2) is obtained by peeling mature lemons and then squeezing. The treating fluid is prepared in situ, and the preparation method comprises the following steps: adding the lemon juice with the formula amount into water, uniformly stirring, slowly adding the mushroom extract and the undaria pinnatifida extract while stirring, and carrying out ultrasonic oscillation for 25 minutes to obtain the compound lemon extract.
Pre-freezing before vacuum freeze-drying in the step (3): pre-freezing the aquatic product subjected to microwave irradiation for 25 minutes at-33 ℃; the time for the second vacuum freeze-drying was 6 hours.
Comparative example 5
A freeze-drying method for aquatic products comprises the following specific steps:
(1) first vacuum freeze drying: freezing and drying the pretreated aquatic product under the conditions of 18Pa and-22 ℃ in vacuum;
(2) soaking in a treatment solution: transferring the aquatic product subjected to the first vacuum freeze drying to a treatment solution, soaking for 15 minutes, taking out, draining, and carrying out 75W microwave irradiation for 1 minute; the treatment liquid is prepared from the following components in parts by weight: 1 part of mushroom extract, 3.5 parts of undaria pinnatifida extract, 25 parts of kiwi fruit juice and 70 parts of water;
(3) and (3) second vacuum freeze drying: vacuum freeze-drying at 8Pa and-52 deg.C.
Wherein, the pretreatment in the step (1) comprises cleaning and draining, and impurities such as gravel and the like in aquatic products are removed during cleaning. Pre-freezing before vacuum freeze-drying: pre-freezing the pretreated aquatic product at-13 ℃ for 35 minutes; the time for the first vacuum freeze-drying was 2 hours.
The kiwi fruit juice in the step (2) is obtained by peeling mature kiwi fruits and then juicing. The treating fluid is prepared in situ, and the preparation method comprises the following steps: adding the kiwi fruit juice with the formula amount into water, uniformly stirring, slowly adding the mushroom extract and the undaria pinnatifida extract while stirring, and carrying out ultrasonic oscillation for 25 minutes to obtain the kiwi fruit juice.
Pre-freezing before vacuum freeze-drying in the step (3): pre-freezing the aquatic product subjected to microwave irradiation for 25 minutes at-33 ℃; the time for the second vacuum freeze-drying was 6 hours.
Test examples
1. Comparison of preservation Effect
Inspecting the treated yellow croakers, refrigerating at 4-5 ℃, and inspecting the pH value and the TVB-N value of the yellow croakers stored for 10 days, wherein the pH value is one of indexes for judging the quality of the fish meat, and the pH value can be obviously increased along with the decomposition of protein into alkaline amine and ammonia substances, and the higher the pH value is, the higher the putrefaction degree of the fish meat is relatively; the TVB-N value is the reaction of ammonia and nitrogen-containing compounds such as amines and the like generated by the decomposition of protein under the action of bacteria and enzymes, is the main source of fishy smell after fish decay, and according to GB18406.4-2001, the TVB-N limit value of fresh fish is 20mg/100 g. The pH value at the beginning of the investigation period and the TVB-N value were 6.7 and 8mg/100g, respectively, and the investigation results are shown in Table 1.
TABLE 1 comparison of the freshness-retaining effects
| pH value | TVB-N value (mg/100 g) | |
| Example 1 | 7.1 | 12.9 |
| Example 2 | 7.1 | 12.9 |
| Example 3 | 7.1 | 12.6 |
| Example 4 | 7.1 | 12.5 |
| Example 5 | 7.0 | 12 |
| Comparative example 1 | 7.8 | 26 |
| Comparative example 2 | 7.5 | 22 |
| Comparison ofExample 3 | 7.5 | 21 |
| Comparative example 4 | 7.6 | 22 |
| Comparative example 5 | 7.6 | 20 |
| Fresh yellow croaker | ＞8.5 | ＞150 |
Comparative example 1 omitted the first vacuum freeze-drying step, comparative example 2 omitted the mushroom extract, comparative example 3 omitted the undaria pinnatifida extract, comparative example 4 omitted the kiwi fruit juice, and comparative example 5 omitted the lemon juice. The pH and TVB-N values were both significantly reduced compared to examples 1-5. The mushroom extract, the undaria pinnatifida extract, the kiwi fruit juice and the lemon juice play a role in keeping fresh synergistically.
2. Rehydration rate investigation
The rehydration rate is the ratio of the weight of the sample after water absorption to the weight of the sample, the weight of the sample of the fresh yellow croaker is recorded and weighed, the freeze drying treatment of examples 1-5 and comparative examples 1-5 is respectively carried out, then the dried product is soaked in room-temperature water with the weight being 8 times of the weight again, the soaking time is 15 minutes, the weight of the sample after water absorption is recorded, and the rehydration rate is calculated, and the results are shown in table 2.
TABLE 2 rehydration Rate study
| Rehydration Rate (%) | |
| Example 1 | 95.3 |
| Example 2 | 95.2 |
| Example 3 | 95.5 |
| Example 4 | 95.5 |
| Example 5 | 95.8 |
| Comparative example 1 | 85.3 |
| Comparative example 2 | 80.1 |
| Comparative example 3 | 80.9 |
| Comparative example 4 | 89.1 |
| Comparative example 5 | 89.2 |
The first vacuum freeze drying step is omitted in comparative example 1, the mushroom extract is omitted in the treatment liquid in comparative example 2, the undaria pinnatifida extract is omitted in the treatment liquid in comparative example 3, the kiwi fruit juice is omitted in the treatment liquid in comparative example 4, the lemon juice is omitted in the treatment liquid in comparative example 5, the rehydration rate is obviously lower than that of examples 1-5, and the mushroom extract, the undaria pinnatifida extract, the kiwi fruit juice and the lemon juice synergistically play a role in freeze-drying protection and further improve the rehydration rate.
Although the present invention has been described with reference to the specific embodiments, it is not intended to limit the scope of the present invention, and various modifications and variations can be made by those skilled in the art without inventive changes based on the technical solution of the present invention.
Claims (1)
1. A freeze drying method for aquatic products with high rehydration rate is characterized by comprising the following specific steps:
(1) first vacuum freeze drying: freezing and drying the pretreated aquatic product in vacuum under the conditions of 15-20 Pa and-20-25 ℃;
(2) soaking in a treatment solution: transferring the aquatic product subjected to the first vacuum freeze drying to a treatment solution, soaking for 10-20 minutes, taking out, draining, and carrying out 75-100W microwave irradiation for 1-2 minutes; the treatment liquid is prepared from the following components in parts by weight: 1 part of mushroom extract, 3-4 parts of undaria pinnatifida extract, 12-15 parts of lemon juice, 20-30 parts of kiwi fruit juice and 60-80 parts of water;
(3) and (3) second vacuum freeze drying: vacuum freeze drying at 5-10 Pa and-50-55 deg.C;
pre-freezing before vacuum freeze-drying in the step (1): pre-freezing the pretreated aquatic product for 30-40 minutes at the temperature of-10 to-15 ℃; 2-3 hours of the first vacuum freeze drying time; the preparation method of the treating fluid in the step (2) comprises the following steps: adding the lemon juice and the kiwi fruit juice with the formula ratio into water, uniformly stirring, slowly adding the mushroom extract and the undaria pinnatifida extract while stirring, and ultrasonically oscillating for 20-30 minutes to obtain the compound Chinese medicine preparation; pre-freezing before vacuum freeze-drying in the step (3): pre-freezing the aquatic product subjected to microwave irradiation for 20-30 minutes at the temperature of-30 to-35 ℃; the time of the second vacuum freeze drying is 5-6 hours; the aquatic products comprise fishes, shrimps, crabs and shellfish; the pretreatment in the step (1) comprises cleaning and draining, and impurities in the aquatic product are removed during cleaning; the lemon juice in the step (2) is obtained by peeling and juicing mature lemons, and the kiwi fruit juice is obtained by peeling and juicing mature kiwi fruits; the treating fluid in the step (2) is prepared for use.
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