CN110250451A - 海参肠卵冻干粉的制备方法及所得海参肠卵冻干粉 - Google Patents
海参肠卵冻干粉的制备方法及所得海参肠卵冻干粉 Download PDFInfo
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Abstract
本发明提出一种海参肠卵冻干粉的制备方法及所得海参肠卵冻干粉，属于生物技术领域，该制备方法可有效提高鲜海参肠卵原料的利用率，不仅能够实现资源再利用，带动经济增长，还能够最大程度还原海参肠卵的营养价值，为海参肠卵的深度开发提供深远意义。该技术方案包括海参肠卵的选料、清洗、真空冷冻、低温超微粉碎、微波杀菌等步骤。本发明能够应用于海参肠卵的深度开发利用中。
Description
技术领域
本发明属于生物技术领域，尤其涉及一种海参肠卵冻干粉的制备方法及所得海参肠卵冻干粉。
背景技术
海参肠卵含有丰富的优质蛋白及人体必需的8种氨基酸和多种微量元素，具备较强的滋阴壮阳、改善消化系统微循环、增强心肌营养血液循环流量、抑制肿瘤细胞生长和扩散的功效。海参肠卵内的性腺色素与维生素一样，动物不能自身合成，其最重要的特性在于它的抗氧化性，可有效清除体内自由基，延缓衰老。
实验证明，海参肠卵中钒的含量是海参体壁的3-4倍。钒能维持机体正常的糖代谢作用，有效地防治糖尿病，此外还能刺激机体的造血功能，促进骨骼的造血能力。此外，海参肠子不但可以吃，而且含有的营养成分非常高,尤其是海参皂甙也被一些人称为海参毒素，具有抗肿瘤、抗辐射、抗真菌、抗细胞毒性、抗胆碱作用，能够抑制癌细胞的生长和转移，影响神经传输，对再生障碍性贫血、糖尿病、胃溃疡等均有良效。
民间针对海参肠卵的认知：海参肠卵营养价值和养生效果胜过海参数倍，故海边流传着“一花(海参卵)、二肠(海参筋、海参肠)、三滚子(海参肉)”的民谚。然而，由于海参肠卵原料在海参加工技术中难以利用和开发，因此通常被作为下脚料剔除，这造成了海参资源的浪费。因此，如何提高鲜海参肠卵原料的利用率，并能够最大程度还原海参肠卵的营养价值，这对于海参肠卵的深度开发显得尤为重要。
发明内容
本发明提出一种海参肠卵冻干粉的制备方法及所得海参肠卵冻干粉，该制备方法可有效提高鲜海参肠卵原料的利用率，不仅能够实现资源再利用，带动经济增长，还能够最大程度还原海参肠卵的营养价值，为海参肠卵的深度开发提供深远意义。
为了达到上述目的，本发明提供了一种海参肠卵冻干粉的制备方法，包括以下步骤：
选取新鲜海参肠卵为原料，于设定温度下对其先后进行初步清洗以及微波冲洗，以完全除去海参肠卵中的异物；
对除异物后的海参肠卵采用多阶升温冷冻干燥程序进行真空冷冻，并将真空冷冻后的海参肠卵先后进行预粉碎和低温超微粉碎，得到粒径＜10μm的海参肠卵冻干粉；
将海参肠卵冻干粉进行微波杀菌后，充氮气包装即得。
上述技术方案中，选用真空冷冻干燥方式对海参肠卵进行处理，其相比于现有的热风干燥、热辐射干燥等处理方式，其可使有效成分海参皂苷的保留率达到99.7％以上，而前者则只能达到现有的52.7％和18.4％。进一步，采用低温超微粉碎方式对原料进行粉碎，处理时的前后温度差异不显著，其对最终产品的品质变化不明显，而通过普通粉碎则易导致最终产品略有糊化味道、粉体干脆等问题。
作为优选，初步清洗依次包括用清洁流动的水缓慢漂洗3-8次以除去比重大的异物，和在清洁的水中静止15-45min以除去上层轻浮异物和底层异物颗粒两个步骤。
作为优选，设定温度为8-16℃。
作为优选，多阶升温冷冻干燥程序具体为先将除异物后的海参肠卵冷冻2-8h至-25℃--45℃，然后于冷冻温度-25℃-55℃、真空度10-25pa条件下，10-15h,最后将其于干燥温度25℃-55℃下，干燥20-35h。
作为优选，预粉碎的条件为采用1500-2600转速对真空冷冻后的海参肠卵进行粉碎，将其粒径控制在5mm-1cm内。
作为优选，低温超微粉碎的温度控制在20℃以下，粉碎时间为5-25min。
作为优选，微波杀菌的微波功率15-45kw，微波时间3-10min，微波温度55-85℃。
作为优选，微波杀菌的杀菌温度为55-85℃，杀菌时间2-9min。
本发明还提供了一种如上述任一项技术方案所述的海参肠卵冻干粉的制备方法得到的海参肠卵冻干粉。
作为优选，海参肠卵冻干粉中的水分小于75％，水分活度AW≤0.6。
与现有技术相比，本发明的优点和积极效果在于：
本发明提供的制备方法采用真空冷冻干燥技术和低温超微粉碎技术相结合，可使海参肠卵在处理过程中其营养物质不被破坏且不流失，实现原料细胞100％破壁，从而有效促进人体吸收；此外，利用微波杀菌技术对海参肠卵进行微波杀菌，可有效控制微生物和产品品质，最后利用充氮气气调包装，可进一步延长产品的保质期和产品品质。
本发明提供的制备方法可有效提高鲜海参肠卵原料的利用率，降低生产成本，资源再利用，有效增加带动经济增长。整个制备方的工艺流程合理、可操作性强，易实现工业化生产。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
采用新鲜的海参肠卵原料(选择繁殖期的海参，从海参体内获取的新鲜原料)，原料必须无异味、无腐败、无变质等，于设定8℃下先进行初步清洗，具体为(1)除沙子等比重大异物：选用鲜海参肠卵原料置于纱网内(纱网粒径1-6mm)在清洁流动的水中慢慢漂洗3-8遍，过程严格控制原料损失；(2)原料在洁净的水中静止15-45min，除去上层轻浮的异物和底层异物颗粒等，过程严格控制产品；然后进行微波冲洗，具体为：在密闭纱网内采用微波发生器震动微波水分子移动使得海参肠卵褶皱等处的细小异物等去除。
将洗净后的海参肠卵原料按照一定规格装入一定规格的不锈钢托盘中，确保产品厚度在1-10cm,平整均匀的再托盘中；采用多阶升温冷冻干燥程序进行真空冷冻，具体为：先将除异物后的海参肠卵冷冻2-8h至-25℃--45℃，然后于冷冻温度-25℃、真空度10-25pa条件下冷冻干燥10-15h，最后将其于干燥温度25℃下，干燥20-35h。
将真空冷冻后的海参肠卵先以1500-2600rpm进行预粉碎，粒径控制在5mm-1cm，然后进行低温超微粉碎，得到粒径＜10μm的海参肠卵冻干粉；旋风密封收集冻干粉，确保产品异物进入、控制损耗等。
将所得海参肠卵冻干粉于微波功率15kw、微波时间10min、微波温度55℃的微波条件下，将杀菌温度有效控制在55℃、杀菌时间9min后，充氮气包装即得。
实施例2
与实施例1步骤相同，区别之处在于：
多阶升温冷冻干燥程序进行真空冷冻，具体为：先将除异物后的海参肠卵冷冻至-25℃--45℃，然后于冷冻温度-5℃、真空度10-25pa条件下冷冻干燥10-15h，最后将其于干燥温度35℃下，干燥20-35h。
将所得海参肠卵冻干粉于微波功率25kw、微波时间8min、微波温度65℃的微波条件下，将杀菌温度有效控制在65℃、杀菌时间8min后，充氮气包装即得。
实施例3
与实施例1步骤相同，区别之处在于：
多阶升温冷冻干燥程序进行真空冷冻，具体为：先将除异物后的海参肠卵冷冻至-25℃--45℃，然后于冷冻温度35℃、真空度10-25pa条件下冷冻干燥10-15h，最后将其于干燥温度45℃下，干燥20-35h。
将所得海参肠卵冻干粉于微波功率35kw、微波时间5min、微波温度75℃的微波条件下，将杀菌温度有效控制在75℃、杀菌时间5min后，充氮气包装即得。
实施例4
与实施例1步骤相同，区别之处在于：
多阶升温冷冻干燥程序进行真空冷冻，具体为：先将除异物后的海参肠卵冷冻至-25℃--45℃，然后于冷冻温度55℃、真空度10-25pa条件下冷冻干燥10-15h，最后将其于干燥温度55℃下，干燥20-35h。
将所得海参肠卵冻干粉于微波功率45kw、微波时间3min、微波温度85℃的微波条件下，将杀菌温度有效控制在85℃、杀菌时间3min后，充氮气包装即得。
性能测试
对上述实施例1-4制备方法所得最终产品的参数指标分析如下：
如上表数据可知，本申请在采用真空冷冻干燥技术和低温超微粉碎技术结合后，可使海参肠卵在处理过程中其营养物质不被破坏且不流失，有效成分保留率达到98％以上；利用微波杀菌技术结合充氮气调包装，可有效控制微生物，相比于普通包装微生物增长率5.8％、真空包装1.1％而言，其微生物增长率仅有0.8％，可进一步延长产品的保质期和产品品质。
Claims (10)
1.海参肠卵冻干粉的制备方法，其特征在于，包括以下步骤：
选取新鲜海参肠卵为原料，于设定温度下对其先后进行初步清洗以及微波冲洗，以完全除去海参肠卵中的异物；
对除异物后的海参肠卵采用多阶升温冷冻干燥程序进行真空冷冻，并将真空冷冻后的海参肠卵先后进行预粉碎和低温超微粉碎，得到粒径＜10μm的海参肠卵冻干粉；
将海参肠卵冻干粉进行微波杀菌后，充氮气包装即得。
2.根据权利要求1所述的制备方法，其特征在于，初步清洗依次包括用清洁流动的水缓慢漂洗3-8次以除去比重大的异物，和在清洁的水中静止15-45min以除去上层轻浮异物和底层异物颗粒两个步骤。
3.根据权利要求1所述的制备方法，其特征在于，设定温度为8-16℃。
4.根据权利要求1所述的制备方法，其特征在于，多阶升温冷冻干燥程序具体为先将除异物后的海参肠卵冷冻2-8h至-25℃--45℃，然后于冷冻温度-25℃-55℃、真空度10-25pa条件下，冷冻干燥10-15h，最后将其于干燥温度25℃-55℃下，干燥20-35h。
5.根据权利要求1所述的制备方法，其特征在于，预粉碎的条件为采用1500-2600rpm对真空冷冻后的海参肠卵进行粉碎，将其粒径控制在5mm-1cm内。
6.根据权利要求1所述的制备方法，其特征在于，低温超微粉碎的温度控制在20℃以下，粉碎时间为5-25min。
7.根据权利要求1所述的制备方法，其特征在于，微波杀菌的微波功率15-45kw，微波时间3-10min，微波温度55-85℃。
8.根据权利要求1所述的制备方法，其特征在于，微波杀菌的杀菌温度为55-85℃，杀菌时间2-9min。
9.根据权利要求1-8所述的海参肠卵冻干粉的制备方法得到的海参肠卵冻干粉。
10.根据权利要求9所述的海参肠卵冻干粉，其特征在于，海参肠卵冻干粉中的水分小于75％，水分活度AW≤0.6。
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