CN111084351B - 一种益于补钙的磷虾壳休闲食品制备方法 - Google Patents
一种益于补钙的磷虾壳休闲食品制备方法 Download PDFInfo
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- 241000239366 Euphausiacea Species 0.000 title claims abstract description 70
- 235000013305 food Nutrition 0.000 title claims abstract description 17
- 230000009286 beneficial effect Effects 0.000 title claims abstract description 13
- 229940069978 calcium supplement Drugs 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241000238557 Decapoda Species 0.000 claims abstract description 29
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- 230000001007 puffing effect Effects 0.000 claims abstract description 17
- 238000001291 vacuum drying Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 239000011575 calcium Substances 0.000 abstract description 12
- 229910052791 calcium Inorganic materials 0.000 abstract description 12
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 11
- 239000000047 product Substances 0.000 abstract description 10
- 150000003839 salts Chemical class 0.000 abstract description 10
- 238000010257 thawing Methods 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract 1
- 238000009489 vacuum treatment Methods 0.000 abstract 1
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- 238000000034 method Methods 0.000 description 5
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 description 3
- 206010070538 Gestational hypertension Diseases 0.000 description 2
- 201000005624 HELLP Syndrome Diseases 0.000 description 2
- 208000005347 Pregnancy-Induced Hypertension Diseases 0.000 description 2
- 206010039966 Senile dementia Diseases 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 208000036335 preeclampsia/eclampsia 1 Diseases 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010005963 Bone formation increased Diseases 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
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- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000005260 human cell Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
本发明公开了一种益于补钙的磷虾壳休闲食品制备方法,主要包括:将鲜磷虾冻融、超高压处理,将处理后的磷虾进行抽真空处理,使磷虾肉从虾壳组织间隙渗出,并用清水漂洗、收集虾壳表面虾肉,取分离后的虾壳于40~60℃温度下干燥1~5小时,随后进行压差膨化处理,膨化参数为膨化温度90℃,停止时间10分钟,压差0.1 MPa,真空干燥温度70℃,真空干燥时间1小时。本发明的产品与熟干虾皮相比含盐量降低了12倍左右,含钙量则提高了13倍左右,口感酥脆,可做休闲食品食用,产品的水分含量低,不易引起微生物超标,易于长期保存。
Description
技术领域
本发明属于食品技术领域,特别涉及一种有益于补钙的磷虾壳休闲食品制备方法。
背景技术
钙是人体内含量最多的矿物元素,对人体细胞功能的正常发挥必不可少,因此在人体的机体发育过程中发挥着举足轻重的作用。人体一旦长期处于缺钙状态,就会诱发各种疾病,如:儿童缺钙会诱发佝偻病,成年人缺钙会导致早衰,孕妇缺钙会引起妊娠高血压综合症(妊高症),老年人缺钙会引起骨质疏松和骨质增生,另一方面还会引起动脉硬化、高血压、结石、老年痴呆症等。由于人体自身不能合成矿物质,因此通过摄食补充充足的钙对于维持机体健康至关重要。
磷虾营养价值较高,尤其是含钙量远高于其他食品,素有“钙库”的美称,尤其制作的虾皮产品中每100克虾皮钙含量接近1000毫克,是物美价廉的补钙佳品。传统的虾皮通常是以整只磷虾加盐煮制后太阳晒干或连续长时间烘干加工而成,含盐量较高为5%~10%左右,严重限制了虾皮的食用量。为了改进虾皮的感官品质,淡干虾皮开始出现,淡干虾皮口感较好,鲜味足,但为了保证口感,淡干虾皮水分含量较高,贮藏时间较短,容易发霉和哈败变质。基于上述问题,本发明以磷虾为原料开发一种易于摄食和保存的补钙产品。
发明内容
本发明的目的在于提供一种低盐高钙、休闲型的磷虾壳补钙食品的制备方法,本发明提供的制备方法是将新鲜磷虾经过冻融、超高压、抽真空等去除虾肉后,再经进一步压差膨化加工而成。
为实现本发明的目的,本发明的技术方案如下:
一种有益于补钙的磷虾壳休闲食品制备方法,其特征在于按如下的步骤进行:
(1)将鲜磷虾在-10~-30℃条件下冷冻8~10小时,20~40℃条件下解冻2~5小时,随后超高压处理,超高压压力为100~400 MPa,保压时间为10~30分钟;以上操作重复2~3次,使磷虾肉呈匀浆状态;
(2)将处理后的磷虾进行抽真空处理,真空度为50~200 Pa,时间为1~3小时,使磷虾肉从虾壳组织间隙渗出,并用清水漂洗、收集虾壳表面虾肉,如此反复2~3次分离虾肉和虾壳;
(3)取分离后的虾壳于40~60℃温度下干燥1~5小时,随后进行压差膨化处理,膨化参数为膨化温度90℃,停止时间10分钟,压差0.1 MPa,真空干燥温度70℃,真空干燥时间1小时。
本发明进一步公开了所述方法制备的磷虾壳休闲食品在提高磷虾钙含盐量,降低含盐量方面的应用。实验结果显示本发明产品与熟干虾皮相比含盐量降低了12倍左右,含钙量则提高了13倍左右。
本发明主要解决了传统补钙即食虾皮产品含盐量高不宜多食、水分含量高不易保存的问题,主要的难点在于采用无化学添加的物理方法分离虾壳,并采用压差膨化技术改善虾壳产品的口感、降低产品水分。
本发明公开的有益于补钙的磷虾壳休闲食品制备方法主要控制指标如下:
(1)虾肉去除率高于80%;
(2)水分含量低于10%;
(3)含盐量低于1%。
本发明公开的有益于补钙的磷虾壳休闲食品制备方法,具有以下有益效果:
(1)本发明的产品含盐量低,口感酥脆,可做休闲食品食用;
(2)本发明的产品含钙高,食用方便,且加工方法为物理方法、无化学添加,能为老人、儿童等提供良好的绿色钙元素营养补充;
(3)本发明的产品水分含量低,不易引起微生物超标,易于长期保存。
具体实施方式
下面通过具体的实施方案叙述本发明。除非特别说明,本发明中所用的技术手段均为本领域技术人员所公知的方法。另外,实施方案应理解为说明性的,而非限制本发明的范围,本发明的实质和范围仅由权利要求书所限定。对于本领域技术人员而言,在不背离本发明实质和范围的前提下,对这些实施方案中的物料成分和用量进行的各种改变或改动也属于本发明的保护范围(鲜磷虾购买于渔业公司)。
实施例1
一种有益于补钙的磷虾壳休闲食品制备方法:
(1)将鲜磷虾在-10℃条件下冷冻8小时,20℃条件下解冻2小时,随后超高压处理,超高压压力为100 MPa,保压时间为10分钟;以上操作重复2次,使磷虾肉呈匀浆状态;
(2)将处理后的磷虾进行抽真空处理,真空度为50 Pa,时间为1小时,使磷虾肉从虾壳组织间隙渗出,并用清水漂洗、收集虾壳表面虾肉,如此反复2次分离虾肉和虾壳;
(3)取分离后的虾壳于40℃温度下干燥5小时,随后进行压差膨化处理,膨化参数为膨化温度90℃,停止时间10分钟,压差0.1 MPa,真空干燥温度70℃,真空干燥时。
实施例2
一种有益于补钙的磷虾壳休闲食品制备方法:
(1)将鲜磷虾在-30℃条件下冷冻10小时, 40℃条件下解冻5小时,随后超高压处理,超高压压力为400 MPa,保压时间为30分钟;以上操作重复3次,使磷虾肉呈匀浆状态;
(2)将处理后的磷虾进行抽真空处理,真空度为200 Pa,时间为3小时,使磷虾肉从虾壳组织间隙渗出,并用清水漂洗、收集虾壳表面虾肉,如此反复3次分离虾肉和虾壳;
(3)取分离后的虾壳于60℃温度下干燥1小时,随后进行压差膨化处理,膨化参数为膨化温度90℃,停止时间10分钟,压差0.1 MPa,真空干燥温度70℃,真空干燥时
实施例3
一种有益于补钙的磷虾壳休闲食品制备方法:
(1)将鲜磷虾在20℃条件下冷冻9小时,30℃条件下解冻4小时,随后超高压处理,超高压压力为250 MPa,保压时间为15分钟;以上操作重复53次,使磷虾肉呈匀浆状态;
(2)将处理后的磷虾进行抽真空处理,真空度为150 Pa,时间为3小时,使磷虾肉从虾壳组织间隙渗出,并用清水漂洗、收集虾壳表面虾肉,如此反复3次分离虾肉和虾壳;
(3)取分离后的虾壳于50℃温度下干燥3小时,随后进行压差膨化处理,膨化参数为膨化温度90℃,停止时间10分钟,压差0.1 MPa,真空干燥温度70℃,真空干燥时间1小时。
实施例4
对比试验
结论:采用市场上常见的即食熟干虾皮进行比对,经检测分析发现本发明的虾壳产品含盐量远低于熟干虾皮,含钙量则约为熟干虾皮的13倍左右;并且熟干虾皮为了保证口感,水分含量一般较高,经测定常规虾皮的水分含量为27.5%,而本发明水分含量降低了约72%,不仅有利于保存,且组织饱满蓬松,提高了口感。
Claims (1)
1.一种益于补钙的磷虾壳休闲食品制备方法,其特征在于按如下的步骤进行:
(1)将鲜磷虾在-10~-30℃条件下冷冻8~10小时,20~40℃条件下解冻2~5小时,随后超高压处理,超高压压力为100~400 MPa,保压时间为10~30分钟;以上操作重复2~3次,使磷虾肉呈匀浆状态;
(2)将处理后的磷虾进行抽真空处理,真空度为50~200 Pa,时间为1~3小时,使磷虾肉从虾壳组织间隙渗出,并用清水漂洗、收集虾壳表面虾肉,如此反复2~3次分离虾肉和虾壳;
(3)取分离后的虾壳于40~60℃温度下干燥1~5小时,随后进行压差膨化处理,膨化参数为膨化温度90℃,停止时间10分钟,压差0.1 MPa,真空干燥温度70℃,真空干燥时间1小时。
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