CN109566718A - A kind of hairtail film light freezing fresh-keeping method - Google Patents
A kind of hairtail film light freezing fresh-keeping method Download PDFInfo
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- CN109566718A CN109566718A CN201811636195.3A CN201811636195A CN109566718A CN 109566718 A CN109566718 A CN 109566718A CN 201811636195 A CN201811636195 A CN 201811636195A CN 109566718 A CN109566718 A CN 109566718A
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- hairtail
- temperature
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- film
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- 241001125843 Trichiuridae Species 0.000 title claims abstract description 182
- 238000000034 method Methods 0.000 title claims abstract description 50
- 238000007710 freezing Methods 0.000 title claims abstract description 31
- 230000008014 freezing Effects 0.000 title claims abstract description 21
- 238000004321 preservation Methods 0.000 claims abstract description 24
- 235000015110 jellies Nutrition 0.000 claims abstract description 22
- 239000008274 jelly Substances 0.000 claims abstract description 22
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 230000008569 process Effects 0.000 claims abstract description 7
- 238000005057 refrigeration Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 75
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 67
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 40
- 229920002752 Konjac Polymers 0.000 claims description 39
- 229920002581 Glucomannan Polymers 0.000 claims description 37
- 239000007788 liquid Substances 0.000 claims description 32
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 25
- 235000019441 ethanol Nutrition 0.000 claims description 25
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- 235000010485 konjac Nutrition 0.000 claims description 25
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 22
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 21
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 21
- 241001330002 Bambuseae Species 0.000 claims description 21
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 21
- 239000011425 bamboo Substances 0.000 claims description 21
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims description 20
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- 229910000403 monosodium phosphate Inorganic materials 0.000 claims description 13
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- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 8
- 108010053775 Nisin Proteins 0.000 claims description 8
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- ZZUUMCMLIPRDPI-UHFFFAOYSA-N 2-hydroxypropanoic acid;sodium Chemical compound [Na].CC(O)C(O)=O ZZUUMCMLIPRDPI-UHFFFAOYSA-N 0.000 claims 1
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- 229940067606 lecithin Drugs 0.000 claims 1
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- 230000001953 sensory effect Effects 0.000 description 8
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 5
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 5
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- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 4
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- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 3
- 241000616933 Trichiurus haumela Species 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
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- 241000607142 Salmonella Species 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
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- 230000001580 bacterial effect Effects 0.000 description 1
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- -1 lactate Ion Chemical class 0.000 description 1
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- 150000002632 lipids Chemical class 0.000 description 1
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- 238000005121 nitriding Methods 0.000 description 1
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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
- A23B4/14—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
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/08—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B4/09—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature
-
- 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 kind of hairtail film light freezing fresh-keeping methods, comprising the following steps: (1) pre-processes；(2) bacteria reducing；(3) surface dewatering；(4) film is impregnated；(5) vacuum cooled is dry；(6) low-temperature quick-freezing；(7) micro- jelly refrigeration.The present invention provides a kind of hairtail film light freezing fresh-keeping methods, hairtail is carried out by joint film and preservation by partial technology fresh-keeping, step is simple, strong operability, juice loss rate when hairtail is thawed can be reduced, hairtail physicochemical property and organoleptic quality are preferably kept, the shelf life for storing and transporting sale under the micro- jelly state of hairtail can be significantly extended.
Description
Technical field
The present invention relates to aquatic products technical field of preservation of fresh, more particularly, to a kind of hairtail film light freezing fresh-keeping method.
Background technique
Hairtail (Trichiurus haumela) belongs to spoke fin net-rope, Perciformes, Trichiuridae, hairtail category, with Western Pacific and
The Indian Ocean is in the majority, China coast each province it is visible and to the east of marine products amount highest, be one of big economic fish in China four.In hairtail body
Good protein rich in, fat content are higher than general fish and mostly unsaturated fatty acid, squama and silvery white grease
It is welcomed by the people containing 6-thioguanine and microelement abundant in layer.It is at once dead after hairtail capture, during storing
Vulnerable to the effects of microorganism and endogenous enzymes and it is putrid and deteriorated, influence its quality.
Hairtail mainly stores and transports sale in a manner of iced storage at present, and freshness date is shorter；Though and using General low temperature cold storage method energy
It is permanent to keep hairtail quality, but its protein denaturation is easily led to, muscular tissue structure is destroyed, to influence product quality and mouth
Sense；Between refrigerating and freezing, shelf life is shorter than cold storage product in preservation by partial required temperature region, but band under the conditions of micro- jelly
The ice crystal generated in fish body is less, small to cellular damage, within certain storage period, can preferably keep the flavor of hairtail and new
Fresh degree.
Commonly micro- jelly method has the micro- jelly of salt ice, the micro- jelly of hypothermic saline and (cooling) micro- jelly of blowing a cold wind over to hairtail at present
Three kinds.Micro- freeze of salt ice is when mixing salt in trash ice, and salt dissolves in ice and generates heat-absorbing action, drops the temperature of ice
It is low, then hairtail is placed in ice, but friction is generated between trash ice and hairtail, hairtail and hairtail to be caused to scrape to hairtail body surface
Wound, influences appearance；Low temperature salt it is micro- jelly be hairtail is placed in hypothermic saline so that hairtail central temperature is reduced to chill point hereinafter, but
It is that hairtail flesh of fish salt content can be made to increased, while the hairtail for impregnating salt water for a long time can expand because seeping salt water suction, albumen
Matter is largely lost, and color is gradually lost on surface, and can dephosphorization after hairtail phase mutual friction；(cooling) micro- jelly of blowing a cold wind over is with refrigeration
The cooling wind of machine so that hairtail central temperature is down to chill point to hairtail hereinafter, the preservation at -3 DEG C again, and micro- jelly of blowing a cold wind over can be compared with
The flavor of good holding hairtail, but hairtail surface is easy drying, sclerderm, shrinkage and scale occurs so as to cause hairtail surface
Part is fallen, and influences exterior quality.Therefore, it is necessary to further existing optimization preservation by partial techniques, are keeping aquatic products fresh
Its shelf life is improved while degree.
The prior art " influence of the light freezing fresh-keeping method to hairtail quality and institutional framework " (Food Science , Hu Yue etc.,
2016, Vol.37, No.18) a kind of hairtail light freezing fresh-keeping method is disclosed, by fresh hairtail decaptitating, tail, internal organ, low temperature flowing water
It cleans up, carries out fresh-retaining preserving under the conditions of vacuum packaging is placed on -3 DEG C.The light freezing fresh-keeping method has the following deficiencies: (1)
Storage keeps hairtail internal and external temperature gradient larger, and hairtail surface portion is initially formed ice crystal, and diameter is minimum, and is formed after central part
Ice crystal, and the ice crystal formed is maximum, leads to the thawing and recrystallization of the small ice crystal in micro- jelly process so that the size of ice crystal and point
Cloth generates variation, and then aggravates the destruction with fish muscle tissue fiber and cell, leads to the juice loss rate liter of muscle after thawing
It is high；(2) body cell part is freezed in hairtail after micro- jelly, increases the solution concentration of the adjacent non-frozen region of cell, unit bodies
Enzyme concentration increases in product, accelerates the decomposition of organic substance in human body, leads to the raising of juice loss rate；(3) after being vacuum-packed again
Micro- jelly is carried out, due to the buffer action of packaging bag, causes chilling rate slower.
Summary of the invention
The present invention is provided to solve above-mentioned technical problem present in the hairtail light freezing fresh-keeping method of the prior art
A kind of step is simple, strong operability, can reduce juice loss rate when hairtail is thawed, preferably keep hairtail physicochemical property and sense organ
Quality can significantly extend the hairtail film light freezing fresh-keeping method that the shelf life of sale is stored and transported under the micro- jelly state of hairtail.
To achieve the goals above, the invention adopts the following technical scheme:
A kind of hairtail film light freezing fresh-keeping method of the invention, comprising the following steps:
(1) it pre-processes: by hairtail decaptitating, truncating, goes after internal organ to be cut into long section, obtain hairtail section, with containing the low of sodium chloride
Warm flow water cleans up hairtail section, drains.Hairtail section is carried out clearly with the low temperature flow water containing sodium chloride in the present invention
It washes, sodium chloride is convenient for the exudation of watery blood in hairtail and is washed away, and it is rotten that low temperature flow water can avoid the band flesh of fish, while dirt is not easy weight
Newly being attached to hairtail surface causes repeated contamination.
(2) bacteria reducing: the hairtail section in step (1) is placed in the Ozone Water containing calcium chloride and is impregnated, is fished out after immersion
It drains out, is constantly passed through nitrogen during immersion into Ozone Water.Bacteria reducing processing is carried out to reduce hairtail to hairtail section in the present invention
The bacterium of body surface, to improve the shelf life of hairtail, ozone ozone in water has killing effect to bacterium, and harmless, but
It is that muscle can absorb water swelling occurs when hairtail is impregnated in Ozone Water, the muscle texture of hairtail is influenced, to solve this skill
Art problem, the present invention joined calcium chloride in Ozone Water, and the calcium ion in calcium chloride can make band fish tissue gelation to press down
The swelling with fish tissue is made, to improve bactericidal effect, the present invention is constantly passed through nitrogen, nitrogen shape in Ozone Water in Ozone Water
Contact area can be increased at many minute bubbles, come into full contact with ozone and hairtail to utmostly play the sterilizing of ozone and make
With being stirred additionally by nitrogen is passed through to Ozone Water, can reduce the damage to hairtail body surface, reduce the silver-colored phosphorus of hairtail body surface
It falls off.
(3) surface dewatering: to hairtail section carry out cold wind dehydration, 0~5 DEG C of cold wind temperature, 1~2m/s of wind speed, dewatering time 5
~10min.In the present invention before impregnating film to hairtail section carry out cold wind dehydration, make hairtail segment table layer be in micro- dewatering state from
And change the microstructure of hairtail section surface, so that preservation coating liquid is easier to infiltrate into hairtail body surface and is attached to smooth hairtail
Body surface, while cold wind dehydration can make the moisture forced evaporation on hairtail surface, remove the part latent heat of hairtail, be conducive to improve subsequent
Cooling velocity.
(4) it impregnates film: the hairtail section in step (3) being placed in preservation coating liquid and is impregnated.
(5) vacuum cooled is dry: hairtail section being placed in vacuum precooling machine and vacuumizes decompression cooling, cooling temperature is 0~2
DEG C, being cooled to hairtail section central temperature is 0~2 DEG C.It is formed a film by the way of vacuum cooled in the present invention, is pressed using reducing
The strong boiling point to reduce water by hairtail body surface and organizes interior moisture evaporator strip to walk hairtail heat, and fish body is cold under vacuum conditions
But speed is fast and cooling uniform, can inhibit the breeding of bacterium, while coating liquid is easier to infiltrate into the thin of hairtail under vacuum conditions
It combines closely in born of the same parents gap and with hairtail, is not susceptible to sagging, to realize more uniform film, effectively overcome fresh-keeping film-coating
Liquid is unevenly distributed the protection that may eventually lead to the formation of (in conjunction with not close, generation sagging) due to gravity on fish body surface
Film upper-thin-lower-thick, the problem of influencing fresh-keeping effect；It is avoided simultaneously with reducing hairtail section temperature in low-temperature quick-freezing by vacuum cooled
When because of hairtail section cracking caused by excessive temperature differentials.
(6) low-temperature quick-freezing: hairtail section being placed at a temperature of -30~-40 DEG C and is rapidly frozen, and makes hairtail section central temperature drop
To -2~-3 DEG C.The chill point temperature of hairtail is -1.9 DEG C, makes hairtail quickly through zone of maximum ice crystal formation by low-temperature quick-freezing,
So that hairtail intraor extracellular is formed ice crystal that is a large amount of, tiny, being evenly distributed, reduces large ice crystals and destroy the integrality with fry cell, from
And the juice loss rate after hairtail is thawed is reduced, while the ice crystal that low-temperature quick-freezing is formed is also more stable；Low-temperature quick-freezing temperature is not
Can be too low, otherwise hairtail can be caused to crack because the temperature difference is big, while avoiding the formation of uniformly different ice crystal.
(7) micro- jelly refrigeration: hairtail section is fitted into transparent packing bag, is sealed, is placed under the conditions of -3 DEG C after vacuumizing
Storage.Package bag vacuum packaging, easily transport save, and using -3 DEG C of micro- jelly preservations, so that hairtail inner part water is formed tiny ice crystal, have
Conducive to keeping hairtail physicochemical property and organoleptic quality,.
Preferably, the hairtail segment length is 10~20cm, and low temperature flow coolant-temperature gage is 0~5 DEG C, low in step (1)
The mass percentage of sodium chloride is 3~5% in warm flow water.Sodium chloride content cannot be excessively high, otherwise will affect the wind of hairtail
Taste.
Preferably, in step (2), ozone coolant-temperature gage is 5~10 DEG C, and soaking time is 10~15min, in Ozone Water
Ozone concentration is 2.5~3mg/L, and the mass percentage of calcium chloride is 0.1~0.15% in Ozone Water.Oxygenation in oxygen water contains
Amount cannot be excessively high, and ozone concentration is excessively high, can form to hairtail and color damage；Calcium chloride content can not be excessively high, contains
Measure the excessively high bitter taste that hairtail can be made to have metal.
Preferably, the preservation coating liquid is made of the component of following mass percent in step (4): 0.3~
0.5% modified konjaku glucomannans, 1~1.5% soybean lecithin, 0.1~0.2% maltodextrin, 0.01~0.015% poly- third
Olefin(e) acid sodium, 0.15~0.2% trehalose, 0.01~0.02% lysozyme, 0.01~0.02% nisin, 0.03~
0.05% bamboo extractive, 0.1~0.3% sodium lactate, surplus are water.In the present invention using modified konjaku glucomannans as at
Film, konjak glucomannan film forming, thickening property, invertibity, biocidal property and stability is good in hot water and soda acid, but it is molten
Xie Du is low, cohesiveness and rheological characteristic are poor, is not easy to be evenly affixed to hairtail surface, therefore modified konjaku Portugal sweet dew is used in the present invention
Glycan, modified konjaku glucomannans water solubility, cohesiveness and rheological characteristic are greatly improved, and can uniformly be attached to hairtail
Body surface；Lysozyme is good with nisin safety, mutually cooperates with, and increases antimicrobial spectrum, but nisin is easy in water
Cohesion, therefore joined maltodextrin in the present invention, maltodextrin can be used as the carrier of nisin, can improve lactic acid chain
The solubility of coccus element, can be evenly dispersed in preservation coating liquid；Sodium Polyacrylate plays the role of thickening and makes fresh-keeping
Coating liquid has good wettability, can uniformly be attached to hairtail surface and form fine and close film；Trehalose is in the present invention
Both it is used as auxiliary film former, but its main function is to enter to make free hydroxyl and water knot in hairtail body by its own molecule
It closes, itself is expanded, and slows down ice crystal generating rate in micro- jelly, increases the distance between muscular tissue structure each component, is increased
Big aqueous subregion prevents water loss inside muscle and utilizes the three-dimensional space rock-steady structure formed, to prevent hairtail
Protein denaturation reduces the juice loss rate after hairtail is thawed；The hydrophilic radical of soybean lecithin can keep hairtail surface wettability, change
The glossiness of kind hairtail；Bamboo extractive has very strong antioxygenic property, can prevent the oxidation of lipid in hairtail, be conducive to mention
High band fish shelf life；Sodium lactate can reduce the water activity of hairtail, to inhibit the growth and breeding of bacterium, while its lactate
Ion has bacteria resistance function group, has inhibiting effect to salmonella and staphylococcus aureus.The present invention devises a kind of fresh-keeping
Coating liquid, uniformly, good film-forming property, juice loss is few after hairtail is thawed, and surface color is good for attachment, and maximum possible keeps hairtail original
Freshness, it is of good preservation effect.
Preferably, the modified konjaku glucomannans is made by the following method:
(a) it purifies: by konjak glucomannan rear centrifuging and taking supernatant soluble in water, volume fraction being added in supernatant
For 95% ethanol solution, the volume ratio of supernatant and ethanol solution is 1:(1~2), it is centrifugated after sonic oscillation, must be centrifuged
Object, it is dry, obtain the konjak glucomannan of purifying.It is miscellaneous containing starch, free reduced sugar, amino acid etc. in konjak glucomannan
Matter removes above-mentioned impurity by purifying, to guarantee successive modified effect.
(b) modified: by sodium dihydrogen phosphate it is soluble in water after, be 3.8~4.0 with hydrochloric acid adjustment pH, under stirring plus
Enter konjak glucomannan after purification, filter after mixing evenly, filtrate at 50~55 DEG C dry to water content be 10~
After 15%, urea is added and is uniformly mixed, 6~8min of solid phase esterification modification, product volume after reaction are carried out under microwave radiation
After the ethanol solution washing that score is 60%, it dry, pulverize.It is poly- to konjac mannan using sodium dihydrogen phosphate in the present invention
Sugar carries out esterification modification, and it is de- to be combined into water for the hydrogen atom of hydroxyl in the hydroxyl and sodium dihydrogen phosphate in konjak glucomannan molecule
It goes, rest part is combined with each other into ester, and modified konjaku glucomannans is compared to konjak glucomannan, water-soluble, cohesiveness
And rheological characteristic substantially improves, and can adhere better to hairtail body surface；Urea plays catalytic action, can promote konjak glucomannan point
Glucose residue in son opens hydrogen bond, and dissociate hydroxyl, is conducive to the progress of esterification, to improve konjac mannan
Reaction efficiency and reaction speed between glycan and sodium dihydrogen phosphate.
Preferably, the mass ratio of konjak glucomannan, sodium dihydrogen phosphate and urea is 100:(30~35): (5.5~
6), microwave power be 700~800W, 60~65 DEG C of reaction temperature.
Preferably, the bamboo extractive is made by the following method: volume fraction is added after the leaf of bamboo is crushed is
60% ethanol solution, solid-liquid ratio are 1:(8~10), it is heated to 40~80 DEG C of ultrasonic waves with 100~150kHz frequency and assists
0.5~1h is extracted, after extracting 1~2h, filtering, filtrate collects trapped fluid after nanofiltration, will after trapped fluid ethyl alcohol counter-current extraction
Extraction phase carries out film concentration, obtains bamboo extractive.
Preferably, the temperature of the preservation coating liquid is 0~5 DEG C.
Preferably, vacuum cooled pressure is 200~250Pa in step (5).Pressure is excessive, and cooling velocity is unrestrained, pressure
It is too small, it causes moisture evaporation too fast, causes hairtail body surface to will appear many holes, cause silver-colored squama to fall off, comprehensively consider, the present invention
Middle vacuum cooled pressure control is in 200~250Pa.
Therefore, it the invention has the following beneficial effects: a kind of hairtail film light freezing fresh-keeping method is provided, is applied by joint
Film and preservation by partial technology are fresh-keeping to hairtail progress, and step is simple, strong operability, can reduce juice loss when hairtail is thawed
Rate preferably keeps hairtail physicochemical property and organoleptic quality, can significantly extend the shelf life for storing and transporting sale under the micro- jelly state of hairtail.
Detailed description of the invention
Fig. 1 is results of sensory evaluation curve comparison figure.
Fig. 2 is pH value measurement result curve comparison figure.
Fig. 3 is TVB-N value measurement result curve comparison figure.
Fig. 4 is juice loss rate measurement result curve comparison figure.
Specific embodiment
Below by specific embodiment, the present invention will be further described.
Embodiment 1
(1) it pre-processes: by hairtail decaptitating, truncating, goes after internal organ to be cut into long section, obtain the hairtail section that length is 10cm, with containing
There is the low temperature flow water of sodium chloride to clean up hairtail section, drain, low temperature flow coolant-temperature gage is 0 DEG C, chlorine in low temperature flow water
The mass percentage for changing sodium is 3~5%；
(2) bacteria reducing: the hairtail section in step (1) is placed in the Ozone Water containing calcium chloride and is impregnated, is fished out after immersion
It drains out, is constantly passed through nitrogen during immersion into Ozone Water, ozone coolant-temperature gage is 5 DEG C, soaking time 10min, Ozone Water
In ozone concentration be 2.5mg/L, the mass percentage of calcium chloride is 0.1% in Ozone Water；
(3) surface dewatering: to hairtail section carry out cold wind dehydration, 0 DEG C of cold wind temperature, wind speed 1m/s, dewatering time 5min；
(4) it impregnates film: the hairtail section in step (3) being placed in 0 DEG C of preservation coating liquid and is impregnated, fresh-keeping film-coating
Liquid is made of the component of following mass percent: 0.3% modified konjaku glucomannans, 1% soybean lecithin, 0.1% malt paste
Essence, 0.01% Sodium Polyacrylate, 0.15% trehalose, 0.01% lysozyme, 0.01% nisin, 0.03% leaf of bamboo mention
Object, 0.1% sodium lactate are taken, surplus is water；
Modified konjaku glucomannans in preservation coating liquid is made by the following method:
(a) it purifies: by konjak glucomannan rear centrifuging and taking supernatant soluble in water, volume fraction being added in supernatant
For 95% ethanol solution, the volume ratio of supernatant and ethanol solution is 1:1, is centrifugated after sonic oscillation, obtains centrifugation object, is done
It is dry, obtain the konjak glucomannan of purifying；
(b) modified: by sodium dihydrogen phosphate it is soluble in water after, be 3.8 with hydrochloric acid adjustment pH, purifying be added under stirring
Konjak glucomannan afterwards, is filtered after mixing evenly, filtrate at 50 DEG C dry to water content be 10% after, be added urea
It is uniformly mixed, solid phase esterification modification 6min is carried out under microwave radiation, the ethyl alcohol that product volume fraction is 60% after reaction is molten
It after liquid washing, dry, pulverize, the mass ratio of konjak glucomannan, sodium dihydrogen phosphate and urea is 100:30:5.5, micro-
Wave power is 700W, 60 DEG C of reaction temperature；
Bamboo extractive in preservation coating liquid is made by the following method: volume fraction is added after the leaf of bamboo is crushed is
60% ethanol solution, solid-liquid ratio 1:8 are heated to 40 DEG C with the ultrasonic wave assisted extraction 0.5h of 100kHz frequency, extract 1h
Afterwards, it filters, filtrate collects trapped fluid after nanofiltration, after trapped fluid ethyl alcohol counter-current extraction, extraction phase is carried out film concentration, is obtained
Bamboo extractive；
(5) vacuum cooled is dry: hairtail section being placed in vacuum precooling machine and vacuumizes decompression cooling, vacuum cooled pressure is
200Pa, cooling temperature are 0 DEG C, and being cooled to hairtail section central temperature is 0 DEG C；
(6) low-temperature quick-freezing: hairtail section being placed at a temperature of -30~-40 DEG C and is rapidly frozen, and makes hairtail section central temperature drop
To -2 DEG C；
(7) micro- jelly refrigeration: hairtail section is fitted into transparent packing bag, is sealed, is placed under the conditions of -3 DEG C after vacuumizing
Storage.
Embodiment 2
(1) it pre-processes: by hairtail decaptitating, truncating, goes after internal organ to be cut into long section, obtain the hairtail section that length is 15cm, with containing
There is the low temperature flow water of sodium chloride to clean up hairtail section, drain, low temperature flow coolant-temperature gage is 3 DEG C, chlorine in low temperature flow water
The mass percentage for changing sodium is 3.5%；
(2) bacteria reducing: the hairtail section in step (1) is placed in the Ozone Water containing calcium chloride and is impregnated, is fished out after immersion
It drains out, is constantly passed through nitrogen during immersion into Ozone Water, ozone coolant-temperature gage is 7 DEG C, soaking time 12min, Ozone Water
In ozone concentration be 2.8mg/L, the mass percentage of calcium chloride is 0.12% in Ozone Water；
(3) surface dewatering: to hairtail section carry out cold wind dehydration, 3 DEG C of cold wind temperature, wind speed 1.5m/s, dewatering time 7min；
(4) it impregnates film: the hairtail section in step (3) being placed in 3 DEG C of preservation coating liquid and is impregnated, fresh-keeping film-coating
Liquid is made of the component of following mass percent: 0.4% modified konjaku glucomannans, 1.2% soybean lecithin, 0.15% malt
Dextrin, 0.012% Sodium Polyacrylate, 0.18% trehalose, 0.015% lysozyme, 0.015% nisin, 0.04%
Bamboo extractive, 0.2% sodium lactate, surplus are water；
Modified konjaku glucomannans in preservation coating liquid is made by the following method:
(a) it purifies: by konjak glucomannan rear centrifuging and taking supernatant soluble in water, volume fraction being added in supernatant
For 95% ethanol solution, the volume ratio of supernatant and ethanol solution is 1:1.5, is centrifugated after sonic oscillation, obtains centrifugation object,
It is dry, obtain the konjak glucomannan of purifying；
(b) modified: by sodium dihydrogen phosphate it is soluble in water after, be 3.9 with hydrochloric acid adjustment pH, purifying be added under stirring
Konjak glucomannan afterwards, is filtered after mixing evenly, filtrate at 52 DEG C dry to water content be 12% after, be added urea
It is uniformly mixed, solid phase esterification modification 7min is carried out under microwave radiation, the ethyl alcohol that product volume fraction is 60% after reaction is molten
It after liquid washing, dry, pulverize, the mass ratio of konjak glucomannan, sodium dihydrogen phosphate and urea is 100:32:5.8, micro-
Wave power is 750W, 62 DEG C of reaction temperature；
Bamboo extractive in preservation coating liquid is made by the following method: volume fraction is added after the leaf of bamboo is crushed is
60% ethanol solution, solid-liquid ratio 1:9 are heated to 60 DEG C with the ultrasonic wave assisted extraction 0.8h of 120kHz frequency, extraction
After 1.5h, filtering, filtrate collects trapped fluid after nanofiltration, and after trapped fluid ethyl alcohol counter-current extraction, it is dense that extraction phase is carried out film
Contracting, obtains bamboo extractive；
(5) vacuum cooled is dry: hairtail section being placed in vacuum precooling machine and vacuumizes decompression cooling, vacuum cooled pressure is
220Pa, cooling temperature are 1.5 DEG C, and being cooled to hairtail section central temperature is 1 DEG C；
(6) low-temperature quick-freezing: being rapidly frozen at a temperature of hairtail section is placed in -35 DEG C, and hairtail section central temperature is made to be down to -2.5
℃；
(7) micro- jelly refrigeration: hairtail section is fitted into transparent packing bag, is sealed, is placed under the conditions of -3 DEG C after vacuumizing
Storage.
Embodiment 3
(1) it pre-processes: by hairtail decaptitating, truncating, goes after internal organ to be cut into long section, obtain the hairtail section that length is 20cm, with containing
There is the low temperature flow water of sodium chloride to clean up hairtail section, drain, low temperature flow coolant-temperature gage is 5 DEG C, chlorine in low temperature flow water
The mass percentage for changing sodium is 3~5%；
(2) bacteria reducing: the hairtail section in step (1) is placed in the Ozone Water containing calcium chloride and is impregnated, is fished out after immersion
It drains out, is constantly passed through nitrogen during immersion into Ozone Water, ozone coolant-temperature gage is 10 DEG C, soaking time 15min, Ozone Water
In ozone concentration be 3mg/L, the mass percentage of calcium chloride is 0.15% in Ozone Water；
(3) surface dewatering: to hairtail section carry out cold wind dehydration, 5 DEG C of cold wind temperature, wind speed 2m/s, dewatering time 10min；
(4) it impregnates film: the hairtail section in step (3) being placed in 0~5 DEG C of preservation coating liquid and is impregnated, it is fresh-keeping
Coating liquid is made of the component of following mass percent: 0.5% modified konjaku glucomannans, 1.5% soybean lecithin, and 0.2%
Maltodextrin, 0.015% Sodium Polyacrylate, 0.2% trehalose, 0.02% lysozyme, 0.02% nisin, 0.05%
Bamboo extractive, 0.3% sodium lactate, surplus are water；
Modified konjaku glucomannans in preservation coating liquid is made by the following method:
(a) it purifies: by konjak glucomannan rear centrifuging and taking supernatant soluble in water, volume fraction being added in supernatant
For 95% ethanol solution, the volume ratio of supernatant and ethanol solution is 1:2, is centrifugated after sonic oscillation, obtains centrifugation object, is done
It is dry, obtain the konjak glucomannan of purifying；
(b) modified: by sodium dihydrogen phosphate it is soluble in water after, be 4.0 with hydrochloric acid adjustment pH, purifying be added under stirring
Konjak glucomannan afterwards, is filtered after mixing evenly, filtrate at 55 DEG C dry to water content be 15% after, be added urea
It is uniformly mixed, solid phase esterification modification 8min is carried out under microwave radiation, the ethyl alcohol that product volume fraction is 60% after reaction is molten
It after liquid washing, dry, pulverize, the mass ratio of konjak glucomannan, sodium dihydrogen phosphate and urea is 100:35:6, microwave
Power is 800W, 65 DEG C of reaction temperature；
Bamboo extractive in preservation coating liquid is made by the following method: volume fraction is added after the leaf of bamboo is crushed is
60% ethanol solution, solid-liquid ratio 1:10 are heated to 80 DEG C with the ultrasonic wave assisted extraction 1h of 150kHz frequency, extract 2h
Afterwards, it filters, filtrate collects trapped fluid after nanofiltration, after trapped fluid ethyl alcohol counter-current extraction, extraction phase is carried out film concentration, is obtained
Bamboo extractive；
(5) vacuum cooled is dry: hairtail section being placed in vacuum precooling machine and vacuumizes decompression cooling, vacuum cooled pressure is
250Pa, cooling temperature are 2 DEG C, and being cooled to hairtail section central temperature is 2 DEG C；
(6) low-temperature quick-freezing: being rapidly frozen at a temperature of hairtail section is placed in -40 DEG C, and hairtail section central temperature is made to be down to -3 DEG C；
(7) micro- jelly refrigeration: hairtail section is fitted into transparent packing bag, is sealed, is placed under the conditions of -3 DEG C after vacuumizing
Storage.
(1) subjective appreciation, pH value measurement, the measurement of TVB-N value
Several fresh Zhoushan Trichiurus Haumela From The East China Seas are taken uniformly to be divided into tetra- groups of A, B, C, D, wherein reality is respectively adopted in the hairtail of A, B, C group
It applies example 1, embodiment 2, the method for embodiment 3 to be stored, after D group hairtail removes internal organ, goes end to end, is cleaned and drained with clear water, cut
Section, is stored under the conditions of 4 DEG C after vacuum packaging, stores 20d, and every 2d sampling carries out subjective appreciation to sample, and measure pH
Value and TVB-N value, specific measurement standard and method are as follows:
(1) sensory evaluation invites 10 trained sense organs using hairtail color, smell, musculature morphology as claim
Evaluating member is evaluated, and it is 0.3 that color, which accounts for weight, and smell accounts for weight 0.4, and musculature morphology accounts for 0.3,7~10 points of weight
For level-one freshness, 4~7 points are second level freshness, and 4 points are stale.Scoring item and standard are referring to table 1.
1 hairtail sensory evaluation criteria of table
(2) pH value measurement is measured according to GB/T9695-2008 " meat is measured with meat products pH ".
(3) measurement of TVB-N value is according in GB/T 5009.44-2003 " analysis method of meat and meat hygiene standard " half
Micro nitriding measurement.
Results of sensory evaluation is as shown in Figure 1.From fig. 1, it can be seen that with the extension of storage time, the sensory evaluation scores of each group hairtail
It is on a declining curve, but the sensory evaluation scores of A, B, C group are obviously higher than D group, after 10d, under the sensory evaluation scores of D group are rapid
Drop, and arrive 20d when, the sensory evaluation scores of A, B, C group illustrate the significant elongated strap of method energy of the invention also in second level freshness conditions
The shelf life of fish.
PH value measurement result is as shown in Figure 2.As can be seen from Figure 2 with the extension of storage time, four groups of hairtail pH value are presented
The trend risen after falling before, but D group pH rapid increase after 4d illustrate in hairtail protein under the action of bacterium fastly
Speed, which is decomposed, generates alkaline matter, and freshness is caused to be deteriorated, and the hairtail pH of A, B, C group just starts rapid increase after 16d, arrives
PH also only has 7.25 or so when 20d, illustrates that method of the invention effectively can inhibit bacterial reproduction to grow.
TVB-N value measurement result is as shown in Figure 3.From figure 3, it can be seen that the TVB-N value of D group hairtail rises in storage period
Rate is apparently higher than A, B, C group, and A, B, C group rate are close, and in 20d, the TVB-N value of A, B, C group hairtail increases to 1.2 left sides
The right side illustrates that method of the invention can effectively slow down fat in hairtail and oxidative degradation occurs, can elongated strap fish shelf life.
(2) juice loss rate measures
Several fresh Zhoushan Trichiurus Haumela From The East China Seas are taken uniformly to be divided into tetra- groups of E, F, G, H, wherein reality is respectively adopted in the hairtail of E, F, G group
It applies example 1, embodiment 2, the method for embodiment 3 to be stored, after H group hairtail removes internal organ, goes end to end, is cleaned and drained with clear water, cut
Section, is stored under the conditions of -18 DEG C after vacuum packaging, stores 20d, and every 2d sampling measures juice loss rate.
Juice loss rate measuring method is as follows: taking out packaging bag and hairtail is thawed completely at room temperature (25 DEG C), wipe
Moisture outside dry packaging bag weighs record gross weight w1, juice is poured out after packaging bag is dismantled, is blotted in packaging bag and on hairtail
The gross weight of juice, weighing and bagging bag and hairtail is w2, independent weighing and bagging bag weight is w3, juice loss rate counts as follows
It calculates: juice loss rate=(w1-w2)/(w1-w3) * 100%.
Juice loss rate measurement result is as shown in Figure 4.As can be seen from Figure 4, with the extension of storage time, tetra- groups of E, F, G, H
The juice loss rate of hairtail is in rising trend, but the juice loss rate of H group hairtail is significantly greater than E, F, G group, illustrates the present invention
Method can make to generate tiny, uniform small ice crystal into the cell, the structure of hairtail cell tissue is destroyed it is small, so as to effectively drop
Low strap fish juice loss rate.
Above-mentioned embodiment is only a preferred solution of the present invention, not the present invention is made in any form
Limitation, there are also other variations and modifications on the premise of not exceeding the technical scheme recorded in the claims.
Claims (9)
1. a kind of hairtail film light freezing fresh-keeping method, which comprises the following steps:
(1) it pre-processes: by hairtail decaptitating, truncating, goes after internal organ to be cut into long section, hairtail section is obtained, with the low temperature stream containing sodium chloride
Dynamic water cleans up hairtail section, drains；
(2) bacteria reducing: the hairtail section in step (1) is placed in the Ozone Water containing calcium chloride and is impregnated, pulls drip after immersion out
It is dry, nitrogen is constantly passed through during immersion into Ozone Water；
(3) surface dewatering: to hairtail section carry out cold wind dehydration, 0~5 DEG C of cold wind temperature, 1~2m/s of wind speed, dewatering time 5~
10min；
(4) it impregnates film: the hairtail section in step (3) being placed in preservation coating liquid and is impregnated；
(5) vacuum cooled is dry: hairtail section is placed in vacuum precooling machine and vacuumizes decompression cooling, cooling temperature is 0~2 DEG C,
Being cooled to hairtail section central temperature is 0~2 DEG C；
(6) low-temperature quick-freezing: hairtail section being placed at a temperature of -30~-40 DEG C and is rapidly frozen, and hairtail section central temperature is made to be down to -2
~-3 DEG C；
(7) micro- jelly refrigeration: hairtail section is fitted into transparent packing bag, is sealed after vacuumizing, is stored under the conditions of being placed in -3 DEG C.
2. a kind of hairtail film light freezing fresh-keeping method according to claim 1, which is characterized in that in step (1), the band
Fish segment length is 10~20cm, and low temperature flow coolant-temperature gage is 0~5 DEG C, and the mass percentage of sodium chloride is 3 in low temperature flow water
~5%.
3. a kind of hairtail film light freezing fresh-keeping method according to claim 1, which is characterized in that in step (2), Ozone Water
Temperature is 5~10 DEG C, and soaking time is 10~15min, and the ozone concentration in Ozone Water is 2.5~3mg/L, chlorination in Ozone Water
The mass percentage of calcium is 0.1~0.15%.
4. a kind of hairtail film light freezing fresh-keeping method according to claim 1, which is characterized in that it is described in step (4)
Preservation coating liquid is made of the component of following mass percent: 0.3~0.5% modified konjaku glucomannans, and 1~1.5% is big
Fabaceous Lecithin, 0.1~0.2% maltodextrin, 0.01~0.015% Sodium Polyacrylate, 0.15~0.2% trehalose, 0.01~
0.02% lysozyme, 0.01~0.02% nisin, 0.03~0.05% bamboo extractive, 0.1~0.3% lactic acid
Sodium, surplus are water.
5. a kind of hairtail film light freezing fresh-keeping method according to claim 4, which is characterized in that the modified konjaku Portugal is sweet
Dew glycan is made by the following method:
(a) purify: by konjak glucomannan rear centrifuging and taking supernatant soluble in water, volume fraction, which is added, in supernatant is
The volume ratio of 95% ethanol solution, supernatant and ethanol solution is 1:(1~2), it is centrifugated after sonic oscillation, must be centrifuged
Object, it is dry, obtain the konjak glucomannan of purifying；
(b) modified: by sodium dihydrogen phosphate it is soluble in water after, be 3.8~4.0 with hydrochloric acid adjustment pH, be added under stirring pure
Konjak glucomannan after change, is filtered after mixing evenly, and it is 10~15% that filtrate, which is dried at 50~55 DEG C to water content,
Afterwards, urea is added to be uniformly mixed, 6~8min of solid phase esterification modification, product volume fraction after reaction is carried out under microwave radiation
After 60% ethanol solution washing, it dry, pulverize.
6. a kind of hairtail film light freezing fresh-keeping method according to claim 5, which is characterized in that konjak glucomannan,
The mass ratio of sodium dihydrogen phosphate and urea is 100:(30~35): (5.5~6), microwave power are 700~800W, reaction temperature
60~65 DEG C.
7. a kind of hairtail film light freezing fresh-keeping method according to claim 4, which is characterized in that the bamboo extractive is logical
Cross following methods to be made: the ethanol solution that volume fraction is 60% being added after the leaf of bamboo is crushed, solid-liquid ratio is 1:(8~10), add
Heat is to 40~80 DEG C of ultrasonic wave 0.5~1h of assisted extraction with 100~150kHz frequency, and after extracting 1~2h, filtering, filtrate is passed through
It collects trapped fluid after nanofiltration, after trapped fluid ethyl alcohol counter-current extraction, extraction phase is subjected to film concentration, obtains bamboo extractive.
8. a kind of hairtail film light freezing fresh-keeping method according to claim 1 or 4, which is characterized in that the fresh-keeping film-coating
The temperature of liquid is 0~5 DEG C.
9. a kind of hairtail coating-film fresh-keeping method according to claim 1, which is characterized in that in step (5), vacuum cooled pressure
Power is 200~250Pa.
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