CN107889877B - 一种淡水小龙虾仁的减菌方法 - Google Patents
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Abstract
本发明公开了一种淡水小龙虾仁的减菌方法。其包括以下步骤:(1)淡水小龙虾原料挑选;(2)清洗;(3)超高压处理;(4)浸泡:将步骤(3)中的整只小龙虾去头去尾,去壳,将虾仁完整从壳中拉出,放在保鲜液中超声处理,所述的保鲜液为以酸性电解水溶剂配置的含有壳聚糖、ε‑聚赖氨酸、乳酸、山药皮提取物、玉米皮提取物的混合溶液;(5)真空预包装;(6)电子束辐照处理:将步骤(5)真空预包装后的虾仁进行电子束辐照处理;(7)贮藏。该方法可抑制淡水小龙虾生虾仁外源微生物的生长,并较好的保持了小龙虾仁的颜色和质构特性,延缓了蛋白质氧化和虾青素降解,对虾仁的肉质、色泽和气味无显著影响,解决了生虾仁保鲜难的问题。
Description
技术领域
本发明具体涉及一种淡水小龙虾仁的减菌方法,属于水产品加工技术领域。
背景技术
淡水小龙虾学名克氏原螯虾,也叫红螯虾,是存活于淡水中的一种甲壳类动物,广泛分布于长江中下游各省市。淡水小龙虾因其肉质鲜美,深受消费者欢迎。目前在我国,淡水小龙虾主要以鲜活和餐饮现做现卖为主,保质期短。由于小龙虾具有耐恶劣生存环境,寄生虫及污渍含量较高的特性,水分及蛋白质含量高,在运输、加工过程中极易受微生物污染而腐败变质。为了控制微生物保障安全性,加工产品主要以冻煮熟虾为主,还有少量的高温灭菌产品,但是熟制加工严重破坏了虾肉原有的质构、风味和色泽,而且低温贮藏和运输也给小龙虾的销售带来一定的制约。因此有效抑制淡水小龙虾仁的病原微生物,并保持其鲜度和口感,延长其贮藏期,已成为急待解决的关键问题,对于淡水小龙虾产业的发展有重要的推动作用。
发明内容
本发明的目的是提供一种淡水小龙虾仁的减菌方法,该方法可抑制淡水小龙虾生虾仁外源微生物的生长,并较好的保持了小龙虾仁的颜色和质构特性,延缓了蛋白质氧化和虾青素降解,对虾仁的肉质、色泽和气味无显著影响,解决生虾仁保鲜难的问题。
为实现上述发明目的,本发明采用的技术方案如下:
一种淡水小龙虾仁的减菌方法,具体步骤如下:
(1)淡水小龙虾原料挑选;
(2)清洗:将挑选后的鲜活淡水小龙虾用微酸性电解水清洗,再经清水喷淋沥干;
(3)超高压处理:将步骤(2)中处理的淡水小龙虾用超高压处理;
(4)浸泡:将步骤(3)中的整只小龙虾去头去尾,去壳,将虾仁完整从壳中拉出,放在保鲜液中超声处理,所述的保鲜液为以酸性电解水溶剂配置的含有壳聚糖、ε-聚赖氨酸、乳酸、山药皮提取物、玉米皮提取物的混合溶液,;
(5)真空预包装:将步骤(4)中的虾仁捞出沥干后进行真空预包装;
(6)电子束辐照处理:将步骤(5)真空预包装后的虾仁进行电子束辐照处理;
(7)贮藏:将步骤(6)中辐照处理后的虾仁进行贮藏。
上述方案中,所述步骤(1)为:及时挑选体色鲜艳、有光泽、个体完整、鲜活的淡水小龙虾;剔除死虾、老壳虾及全部杂质,个体大小应均匀一致;
上述方案中,所述的步骤(2)为:虾与水质量比1∶5-1:1,清洗时间5-20min,微酸性电解水的pH为5.0-6.0,有效氯浓度ACC为10-30ppm,氧化还原电位ORP为700-900mv,微酸性电解水清洗后经清水喷淋沥干;
上述方案中,所述步骤(3)的超高压处理时间3-15min,处理压力为150-250MPa;优选为200MPa处理5min。
上述方案中,所述步骤(4)的酸性电解水的pH为2.5-2.7,有效氯浓度ACC为80-90ppm,氧化还原电位ORP为1100-1200mv。
上述方案中,所述的步骤(4)中虾仁与保鲜液的质量为1:1-1:3,超声波温度为30-50℃,功率为50-200W,超声处理时间2-20min。
上述方案中,所述的山药皮提取物是将山药皮粉用乙醇超声提取得到的;具体可将干燥后的山药皮粉,按1:20的体积比加入75%(V/V)的乙醇,30℃超声提取10min,提取2次,合并溶液后过滤除去残渣,滤液浓缩后进行干燥得到;
所述的玉米皮提取物是将玉米皮粉用乙醇超声提取得到的;具体可将干燥后的玉米皮粉碎后,按按1:30的体积比加入75%(V/V)的乙醇,30℃超声提取20min,提取2次,合并溶液后过滤除去残渣,滤液浓缩后进行干燥;
上述方案中,所述步骤(4)保鲜液中保鲜液中壳聚糖、ε-聚赖氨酸、乳酸、山药皮提取物、玉米皮提取物的质量百分比为0.05%-0.3%,0.02%-0.15%,0.2%-0.5%,0.1%-1%,0.1%-1%,优选地,壳聚糖、ε-聚赖氨酸、乳酸酸、山药皮提取物、玉米皮提取物的质量百分比浓度分别为0.2%,0.1%,0.3%,0.5%,0.6%。
上述方案中,所述步骤(6)中电子束辐照处理的辐照剂量为1kGy-6kGy,优选为2kGy。
上述方案中,所述步骤(6)的贮藏温度为0-4℃或者-18℃冻藏。
本发明的有益效果:
本发明提供的一种淡水小龙虾仁的减菌方法利用超声波和微酸性电解水联用清洗淡水小龙虾,去除虾内部的脏物;结合超高压处理改善小龙虾的脱壳,同时起到减菌的作用;然后特别配合以酸性电解水为溶剂的复合保鲜液用超声波结合热处理,酸性电解水和保鲜剂同步处理,增强了淡水小龙虾仁致病菌的抑菌效果,并较好的保持了小龙虾仁的颜色和质构特性,延缓了蛋白质氧化和虾青素降解,对虾仁的肉质、色泽和气味无显著影响。
具体地,复合保鲜剂中乳酸除了抑菌作用外,对色泽也有保护作用,壳聚糖和ε-聚赖氨酸能够增强对细胞壁和细胞膜的破坏作用,增加细胞通透性,有利于山药皮提取物和玉米皮提取物进入胞内与DNA发生结合,阻碍DNA进行复制,同时山药皮提取物里的尿囊素,槲皮素和皂苷,玉米皮提取物里的黄酮,阿魏酸能够显著抑制细胞膜上的ATP酶活力,增强了壳聚糖、ε-聚赖氨酸对细胞膜的破坏作用,从而达到协同抑菌的效果。从多方面打破细菌生长的内平衡,达到阻止其繁殖的目的,同时能达到避免单一高强度抑菌剂造成小龙虾仁质量的下降,能较好地保持安全卫生、感官质地与营养价值的目的。此外,山药皮提取物和玉米皮提取物的加入可以保护酸性条件下的虾青素,增强稳定性。然后在以上处理的基础上进一步通过电子束辐照能够有效降低虾仁细菌的繁殖,保障虾仁的安全性和新鲜度,减少营养物质的损失,延长贮存期。
具体实施方式
通过以下具体实施例对本发明作进一步详述。
实施例1:
(1)原料挑选:原料虾及时挑选,选择体色鲜艳、有光泽、个体完整、鲜活的淡水小龙虾;剔除死虾、老壳虾及全部杂质,个体大小应均匀一致;
(2)清洗:将挑选后的鲜活淡水小龙虾放入鼓泡清洗机中清洗5-10min,虾与水质量比1∶5,将小龙虾捞出后放入超声波清洗机中清洗10min,清洗水为微酸性电解水(pH为5.0-6.0,有效氯浓度ACC为10-30ppm,氧化还原电位ORP为700-900mv),再经清水喷淋沥干;
(3)超高压处理:将步骤(2)中处理的淡水小龙虾仁用超高压处理5min,处理压力为200MPa;
(4)浸泡:将步骤(3)中的整只小龙虾去头去尾,去壳,将虾仁完整从壳中拉出。将虾仁放入保鲜液中用超声波处理5min,虾仁与保鲜液的质量为1:2,超声波温度为40℃,超声波频率为50Gz,功率为200W。保鲜液用酸性电解水(pH为2.5-2.7,有效氯浓度ACC为80-90ppm,氧化还原电位ORP为1100-1200mv)溶解壳聚糖、ε-聚赖氨酸、乳酸、山药皮提取物和玉米皮提取物的混合物配置而成,保鲜液中壳聚糖、ε-聚赖氨酸、乳酸、山药皮提取物、玉米皮提取物的质量百分比浓度分别为0.2%,0.1%,0.3%,0.5%,0.6%。山药皮和玉米皮提取物按如下方法制备:干燥后的山药粉,按1:20的体积比加入75%(V/V)的乙醇,30℃超声提取10min,提取2次,合并溶液后过滤除去残渣,滤液浓缩后进行干燥。干燥后的玉米皮粉碎后,按按1:30的体积比加入75%(V/V)的乙醇,30℃超声提取20min,提取2次,合并溶液后过滤除去残渣,滤液浓缩后进行干燥。壳聚糖、ε-聚赖氨酸、乳酸、山药皮提取物、玉米皮提取物的浓度分别为0.2%,0.1%,0.3%,0.5%,0.6%。
(5)真空预包装:将步骤(4)中的虾仁捞出沥干后进行真空预包装;
(6)电子束辐照处理:将步骤(5)真空预包装后的虾仁进行电子束辐照处理,辐照剂量为2kGy;
(7)贮藏:将步骤(6)中辐照处理后的虾仁进行贮藏,贮藏温度为0-4℃或者-18℃冻藏。
为证实本发明的效果,不用酸性电解水而用无菌水溶解配制保鲜剂的对比试验(对比例1);用保鲜液40℃浸泡未超声波处理的对比试验(对比例2),用保鲜液常温超声波处理的对比试验(对比例3),用无菌水不用保鲜液浸泡的对比试验(对比例4),保鲜液中没有山药皮提取物、玉米皮提取物(对比例5),保鲜液中没有玉米皮提取物(对比例6),保鲜液中没有山药皮提取物(对比例7),测定了菌落总数对数减少值、副溶血性弧菌对数减少值、大肠杆菌对数减少值,颜色,硬度(表征的是虾肉的嫩度,硬度越高,嫩度越差),蛋白质表面疏水性(表征的是蛋白质氧化程度,表面疏水性越高,蛋白氧化越严重)。
具体试验及结果如下:
从上表可以看出,实施例1保鲜方法处理淡水小龙虾仁能够有效抑制致病菌繁殖,达到较好的减菌效果,并较好的保持了小龙虾仁的颜色和质构特性,并延缓了蛋白质氧化和虾青素降解。
实施例2:同实施例1,不同的是,
(2)清洗:将挑选后的鲜活淡水小龙虾放入鼓泡清洗机中清洗5-20min,虾与水质量比1∶5,将小龙虾捞出后放入超声波清洗机中清洗20min;
(3)超高压处理:将步骤(2)中处理的淡水小龙虾仁用超高压处理3min,处理压力为150MPa;
(4)浸泡:将步骤(3)中的整只小龙虾去头去尾,去壳,将虾仁完整从壳中拉出。将虾仁放入保鲜液中用超声波处理10min,超声波温度为50℃,超声功率50W,保鲜液用酸性电解水配置,壳聚糖、ε-聚赖氨酸、乳酸、山药皮提取物、玉米皮提取物的浓度分别为0.05%,0.15%,0.5%,1%,0.1%。
(6)电子束辐照处理:将步骤(5)真空预包装后的虾仁进行电子束辐照处理,辐照剂量为1kGy;
实施例3:同实施例1,不同的是,
(2)清洗:将挑选后的鲜活淡水小龙虾放入鼓泡清洗机中清洗5-20min,虾与水质量比1∶5,将小龙虾捞出后放入超声波清洗机中清洗5min;
(3)超高压处理:将步骤(2)中处理的淡水小龙虾仁用超高压处理15min,处理压力为250MPa;
(4)浸泡:将步骤(3)中的整只小龙虾去头去尾,去壳,将虾仁完整从壳中拉出。将虾仁放入保鲜液中用超声波处理2min,超声波温度为30℃,超声功率150W,保鲜液用酸性电解水配置,壳聚糖、ε-聚赖氨酸、乳酸、山药皮提取物、玉米皮提取物的浓度分别为0.3%,0.02%,0.2%,0.1%,1%。
(6)电子束辐照处理:将步骤(5)真空预包装后的虾仁进行电子束辐照处理,辐照剂量为6kGy;
实施例4:同实施例1,不同的是,
(2)清洗:将挑选后的鲜活淡水小龙虾放入鼓泡清洗机中清洗5-20min,虾与水质量比1∶5,将小龙虾捞出后放入超声波清洗机中清洗15min;
(3)超高压处理:将步骤(2)中处理的淡水小龙虾仁用超高压处理10min,处理压力为200MPa;
(4)浸泡:将步骤(3)中的整只小龙虾去头去尾,去壳,将虾仁完整从壳中拉出。将虾仁放入保鲜液中用超声波处理20min,超声波温度为30℃,超声功率100W,保鲜液用酸性电解水配置,壳聚糖、ε-聚赖氨酸、乳酸、山药皮提取物、玉米皮提取物的浓度分别为0.25%,0.1%,0.4%,0.5%,0.5%。
(6)电子束辐照处理:将步骤(5)真空预包装后的虾仁进行电子束辐照处理,辐照剂量为4kGy;
经表征,实施例2-4的淡水小龙虾仁的减菌方法能够抑制细菌繁殖,保证虾仁的色泽、形态和风味,有效延长贮藏期。
Claims (6)
1.一种淡水小龙虾仁的减菌方法,其特征在于,具体步骤如下:
(1)淡水小龙虾原料挑选;
(2)清洗:将挑选后的鲜活淡水小龙虾用微酸性电解水清洗,再经清水喷淋沥干;
(3)超高压处理:将步骤(2)中处理的淡水小龙虾用超高压处理;
(4)浸泡:将步骤(3)中的整只小龙虾去头去尾,去壳,将虾仁完整从壳中拉出,放在保鲜液中超声处理,所述的保鲜液为以酸性电解水溶剂配置的含有壳聚糖、ε-聚赖氨酸、乳酸、山药皮提取物、玉米皮提取物的混合溶液;
(5)真空预包装:将步骤(4)中的虾仁捞出沥干后进行真空预包装;
(6)电子束辐照处理:将步骤(5)真空预包装后的虾仁进行电子束辐照处理;
(7)贮藏:将步骤(6)中辐照处理后的虾仁进行贮藏;
所述步骤(4)中,壳聚糖、ε-聚赖氨酸、乳酸、山药皮提取物、玉米皮提取物的质量百分比为0.05%-0.3%,0.02%-0.15%,0.2%-0.5%,0.1%-1%,0.1%-1%;酸性电解水的pH为2.5-2.7,有效氯浓度ACC为80-90ppm,氧化还原电位ORP为1100-1200mV;虾仁与保鲜液的质量比为1:1-1:3,超声温度为30-50℃,功率为50-200W,超声处理时间2-20min;
所述的山药皮提取物是将山药皮粉用乙醇超声提取得到的;具体为将干燥后的山药皮粉,按1:20 的体积比加入75%(V/V)的乙醇,30 ℃超声提取10min,提取2次,合并溶液后过滤除去残渣,滤液浓缩后进行干燥得到;
所述的玉米皮提取物是将玉米皮粉用乙醇超声提取得到的;具体为将干燥后的玉米皮粉碎后,按按1:30 的体积比加入75%(V/V)的乙醇,30 ℃超声提取20min,提取2次,合并溶液后过滤除去残渣,滤液浓缩后进行干燥。
2.根据权利要求1所述的淡水小龙虾仁的减菌方法,其特征在于:所述步骤(1)为:及时挑选体色鲜艳、有光泽、个体完整、鲜活的淡水小龙虾;剔除死虾、老壳虾及全部杂质,个体大小应均匀一致。
3.根据权利要求1所述的淡水小龙虾仁的减菌方法,其特征在于:所述的步骤(2)为:将挑选后的鲜活淡水小龙虾放入鼓泡清洗机中清洗5-20min,虾与水质量比1∶5,将小龙虾捞出后放入超声波清洗机中清洗5min或10min或15min或20min,清洗水为微酸性电解水,pH为5.0-6.0,有效氯浓度ACC为 10-30ppm,氧化还原电位ORP为700-900mV,再经清水喷淋沥干。
4.根据权利要求1所述的淡水小龙虾仁的减菌方法,其特征在于:所述步骤(3)的超高压处理时间3-15min,处理压力为150-250MPa。
5.根据权利要求1所述的淡水小龙虾仁的减菌方法,其特征在于:所述步骤(6)中电子束辐照处理的辐照剂量为1kGy-6kGy。
6.根据权利要求1所述的淡水小龙虾仁的减菌方法,其特征在于:所述步骤(7)的贮藏温度为0-4℃或者-18℃。
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