CN114532499B - Instant sea cucumber with good storage stability - Google Patents
Instant sea cucumber with good storage stability Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
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Abstract
The invention provides an instant sea cucumber with good storage stability, which uses celery juice and/or cucumber juice as a cross-linking agent, and when the cross-linking is carried out, the cross-linking is carried out at high temperature, and then the cross-linking is carried out by gradient cooling; finally boiling and crosslinking. The celery/cucumber extract is adopted to crosslink the sea cucumber, so that the storage stability of the sea cucumber at high temperature and high pressure is obviously enhanced, and the storage stability at the normal temperature of 25 ℃ is improved by more than 10 times. The invention adopts celery/cucumber extract as a cross-linking agent, can obviously prolong the storage time of the high-temperature and high-pressure sea cucumber, does not introduce harmful substances, does not use any food additive, and has high product safety. The high-temperature and high-pressure sea cucumber produced by the method is stable in storage experiment, fragrant in flavor, high in acceptability of taste and sense organ, free of fishy smell and astringent taste, rich in elasticity and good in chewiness, and greatly improves the product competitiveness.
Description
Technical Field
The invention belongs to the technical field of aquatic product processing, and particularly relates to instant sea cucumber with good storage stability.
Background
The high-temperature and high-pressure instant sea cucumbers have the unique advantages of green processing, convenience, rapidness, health and nutrition, become a new star in the sea cucumber processing industry, and are deeply popular in the consumer market in recent years. Although the enzymes and microorganisms in the sea cucumbers are inactivated by the high-temperature high-pressure treatment, the texture degradation phenomenon of the high-temperature high-pressure instant sea cucumbers still occurs in the normal-temperature storage process; the phenomenon that the body wall of the sea cucumber becomes sticky, softened and even melted and the tissue is degraded and destroyed is called non-enzymatic deterioration. The non-enzymatic degradation of the instant sea cucumbers can destroy the quality of the sea cucumber products and shorten the quality guarantee period, thereby causing huge economic loss.
Researches show that the molecular crosslinking can obviously improve the stability of the instant sea cucumber, and some chemically synthesized aldehyde crosslinking agents can obviously improve the stability of the crosslinked sea cucumber, but the crosslinking agents have toxicity and are difficult to digest and absorb, so the crosslinking agents cannot be applied to processing the instant sea cucumber. Although tea aqueous solution, tea polyphenol, pomegranate seed extract, cinnamon extract, mint extract and the like are all used for improving the heat stability of the instant sea cucumber, the sea cucumber prepared by the solution has poor taste and peculiar smell, is difficult to be accepted by consumers, and has great limitation on application. Therefore, it is urgent to find a novel cross-linking agent and a processing method thereof, which have good taste, are stable in storage at room temperature, and are easy to digest and absorb.
Disclosure of Invention
The invention provides an instant sea cucumber with good storage stability and a processing method for improving the storage stability of the high-temperature and high-pressure instant sea cucumber.
The invention firstly provides the application of celery juice or cucumber juice as a cross-linking agent for processing the instant sea cucumber;
the celery juice is prepared by filtering homogenate of celery and boiling filtrate;
the cucumber juice is prepared by filtering homogenate of cucumber and boiling filtrate;
the invention also provides an instant sea cucumber, which uses celery juice and/or cucumber juice as a cross-linking agent;
furthermore, the instant sea cucumber uses celery juice and/or cucumber juice as a cross-linking agent, and is cross-linked at a high temperature and then is cross-linked by gradient cooling; finally, boiling and crosslinking;
as a specific description of the embodiment, the high temperature crosslinking, is at 95-100 degrees C crosslinking for 10-20min;
the gradient cooling crosslinking is to cool in a gradient way at the speed of 2-3 ℃/min;
the gradient cooling is that the temperature is reduced to 40-45 ℃ within 20-30 min;
the invention also provides a processing method of the instant sea cucumber, which uses celery juice and/or cucumber juice as a cross-linking agent, and the crosslinking is firstly carried out at high temperature during crosslinking, and then the gradient cooling crosslinking is adopted; finally boiling and crosslinking.
Compared with the prior art, the invention has the following effects:
1) The celery/cucumber extract is adopted to crosslink the sea cucumber, so that the storage stability of the sea cucumber at high temperature and high pressure is obviously enhanced, and the storage stability at the normal temperature of 25 ℃ is improved by more than 10 times.
2) The invention adopts celery/cucumber extract as a cross-linking agent, can obviously prolong the storage time of the high-temperature and high-pressure sea cucumber, does not introduce harmful substances, does not use any food additive, and has high product safety.
3) The sea cucumber produced by the method has stable storage experiment, fragrant flavor, acceptable taste and sense, no fishy smell, no astringent taste, high elasticity and good chewiness, and greatly improves the product competitiveness.
4) According to the invention, celery/cucumber crosslinking is adopted, so that the stability and the taste of the instant sea cucumber are improved, the gastrointestinal tract digestion and absorption of sea cucumber protein is not influenced, and the taste and the digestion and absorption of the sea cucumber processed by other chemical crosslinking methods such as a tea aqueous solution, tea polyphenol, a pomegranate seed extract, a cinnamon extract, a mint extract, citral, cinnamaldehyde and the like are obviously superior.
Drawings
Fig. 1 is a graph showing sensory evaluation results of the hpvs prepared in example 1 of the present invention and the hpvs prepared in example 2.
FIG. 2 is a graph showing the hardness measurement results of the high-temperature high-pressure sea cucumber prepared in example 1 of the present invention and the high-temperature high-pressure sea cucumber prepared in example 2.
FIG. 3 is an apparent form diagram of the crosslinked high-temperature high-pressure sea cucumber prepared in example 1 of the present invention participating in the accelerated destruction process of the uncrosslinked high-temperature high-pressure sea cucumber.
FIG. 4 is a graph showing the results of the determination of free ammonia nitrogen in the digestion process of non-crosslinked sea cucumbers at high temperature and high pressure according to the invention in example 1.
Detailed Description
The high-temperature high-pressure instant sea cucumber is a sea cucumber product which is prepared by using sea cucumber as a raw material and inactivating enzymes and microorganisms through high-temperature high-pressure treatment and can be directly eaten.
The processing method comprises the steps of pretreatment, blanching and shaping, enzyme deactivation and crosslinking treatment; packaging and sealing the prepared product after back pressure sterilization; and (5) entering the market for sale.
In the pretreatment of sea cucumber, one conventional procedure is to live sea cucumber, open about 2-3cm at the tail, take out viscera, silt, etc., and wash with tap water and purified water for 2-3 times, respectively.
The blanching and shaping method comprises the specific operation that the sea cucumbers which are pretreated and washed clean are placed in a water bath at 65-70 ℃ for treatment for 2-4min to be shaped; wherein the mass volume percentage g/ml of the sea cucumber and the water is 1.
The enzyme deactivation is to heat the shaped sea cucumber in water bath at 95-100 deg.C for 8-10min.
The back pressure sterilization is specifically described as an embodiment, each sea cucumber is individually packaged and sealed by using a high-temperature cooking bag, and then is sterilized in a back pressure sterilization kettle, and the sterilization procedure of the cross-linked sea cucumber is set as follows: 100 ℃ (1 min) → 110 ℃ (1 min) → 115 ℃ (1 min) → 121 ℃ (12 min) → 115 ℃ (1 min) → 100 ℃ (1 min) → 80 ℃ (1 min) → 60 ℃ (1 min).
The products prepared by pretreatment, blanching, shaping and enzyme deactivation in the processing process of the high-temperature and high-pressure instant sea cucumbers can adopt corresponding steps of the preparation of the instant sea cucumbers in the prior art after being sterilized by counter pressure, packaged, sealed and the like.
The invention uses celery juice and/or cucumber juice as cross-linking agent, and adopts specific cross-linking method.
The preparation method of the celery juice crosslinking agent comprises the following steps: after cleaning celery, adding pure water for homogenizing to obtain celery tissue homogenate; then filtering the celery tissue homogenate to obtain celery juice; boiling the celery juice and filtering to obtain a celery juice crosslinking agent;
a specific preparation method comprises cleaning celery, mixing with purified water at a ratio of 15-25 (w/v) to 1 (w/v) in a homogenizer, processing at 5000-20000r/min for 2-3min to obtain celery tissue homogenate, filtering the celery tissue homogenate with 100-400 mesh gauze to obtain celery juice, boiling the celery juice at 100 deg.C for 2-3min, and filtering (100-400 mesh gauze) to obtain celery crosslinker extract.
The preparation method of the cucumber juice cross-linking agent comprises the following steps: cleaning cucumber, adding pure water, and homogenizing to obtain cucumber tissue homogenate; then, filtering the cucumber tissue homogenate to obtain cucumber juice; boiling the cucumber juice and filtering to obtain the cucumber juice cross-linking agent;
a specific preparation method comprises cleaning fructus Cucumidis Sativi, placing in a homogenizer, processing at 5000-20000r/min for 2-3min to obtain fructus Cucumidis Sativi tissue homogenate, filtering with 100-400 mesh gauze to obtain fructus Cucumidis Sativi juice, boiling at 100 deg.C for 2-3min, and filtering (100-400 mesh gauze) to obtain fructus Cucumidis Sativi extract.
The preparation method of the celery and cucumber composite cross-linking agent comprises the following steps: mixing celery and cucumber according to a ratio of 5:1-1:1, adding purified water 15-25 times the mass of celery, placing in a homogenizer for treatment at 5000-20000r/min for 2-3min to obtain mixed tissue homogenate, filtering the mixed vegetable crosslinking agent tissue homogenate with 100-400 mesh gauze to obtain mixed vegetable juice, boiling the mixed vegetable juice at 100 ℃ for 2-3min, and filtering (100-400 mesh gauze) to obtain the composite crosslinking agent.
For the preparation method of the celery juice and the cucumber juice, parameters of each step, such as homogenization conditions and mesh number of gauze during filtering, can be adjusted under the technical idea of the invention.
When the celery juice and the cucumber juice are used for crosslinking in the preparation of the high-temperature and high-pressure instant sea cucumber, the treated sea cucumber is firstly placed into the celery juice and/or cucumber juice crosslinking agent for crosslinking at a high temperature, the obtained crosslinking agent rapidly reacts with the sea cucumber collagen fibers, and the crosslinking rate is improved by 80% compared with that of low-temperature crosslinking; then cooling and crosslinking for 20-30min at a gradient of 2-3 ℃/min, wherein the temperature gradient is favorable for the crosslinking agent to diffuse into the sea cucumber from the solution; then placing the sea cucumber and the cross-linking agent solution at 40-45 ℃ for rehydration and cross-linking for 2-3h, wherein the temperature condition is optimized to prove that the sea cucumber has the largest rehydration volume and relatively high cross-linking rate, and the best mouthfeel can be obtained by cross-linking and shaping at the temperature; finally, the sea cucumber is soaked in the cross-linking agent solution and boiled again for cross-linking for 2-4min, which is mainly used for removing redundant water.
The present invention will be described in detail below with reference to specific embodiments and the accompanying drawings.
Example 1
Fresh sea cucumber is used as a main raw material, celery and cucumber extracts are used as cross-linking agents, and the product is prepared by pretreatment, blanching and shaping, enzyme deactivation, cross-linking agent treatment, high-temperature and high-pressure sterilization and packaging.
The method comprises the following specific steps:
selecting fresh and alive Stichopus japonicus with uniform quality and similar size, opening the tail part for about 2cm, taking out viscera and silt, and washing with tap water and pure water for 3 times respectively.
Blanching and shaping: the washed sea cucumber is placed in a water bath at 65 ℃ (sea cucumber: water =1, 20, w/v) for 3min for shaping.
Enzyme deactivation: and (3) quickly taking out the shaped sea cucumber, and then placing the sea cucumber in a water bath at 95 ℃ for heating for 10min (the sea cucumber: water =1, w/v).
And (3) crosslinking treatment: according to the sea cucumber: the cross-linking agent =1 (w/v), the processed sea cucumber is placed into the cross-linking agent to be cross-linked at high temperature of 100 ℃ for 10min, so that the cross-linking agent is rapidly reacted with the collagen fibers of the sea cucumber; then cooling and crosslinking for 30min at a gradient of 2 ℃/min, wherein the temperature gradient is favorable for the crosslinking agent to diffuse into the sea cucumber from the solution; then placing the sea cucumber and the cross-linking agent solution at 40 ℃ for rehydration and cross-linking for 3h; and finally, soaking the sea cucumber in the cross-linking agent solution, boiling and cross-linking for 3min again.
The crosslinking agent is celery juice and/or cucumber juice.
Back pressure sterilization: independently packaging and sealing each block of sea cucumber by using a high-temperature cooking bag, and then placing the sea cucumber into a counter-pressure sterilization kettle for sterilization, wherein the sterilization procedure of the cross-linked sea cucumber is set as follows: 100 ℃ (1 min) → 110 ℃ (1 min) → 115 ℃ (1 min) → 121 ℃ (12 min) → 115 ℃ (1 min) → → 100 ℃ (1 min) → 80 ℃ (1 min) → 60 ℃ (1 min).
Example 2
Selecting fresh and alive Stichopus japonicus with uniform quality and similar size, opening the tail part for about 2cm, taking out viscera and silt, etc., and washing with tap water and purified water for 3 times respectively. The washed sea cucumbers are placed in a water bath kettle at 60 ℃ (the sea cucumbers are in a water =1 (w/v)) and heated in a water bath for 3min to be shaped. The shaped sea cucumber is quickly fished out and then placed in a water bath at 100 ℃ for heating for 10min (sea cucumber: water = 1. Then, sea cucumber is respectively put into cross-linking agent (spinach/tomato/carrot/cabbage is respectively cleaned, then is put into a tissue grinder to be processed for 3min at 5000r/min to obtain spinach/tomato/carrot/cabbage juice, and is used as cross-linking agent after being boiled and filtered). Finally, each piece of sea cucumber is individually packaged and sealed by using a high-temperature cooking bag, and is placed in a counter-pressure sterilization kettle, and the sterilization procedure is as follows: 100 ℃ (1 min) → 110 ℃ (1 min) → 115 ℃ (1 min) → 121 ℃ (12 min) → 115 ℃ (1 min) → → 100 ℃ (1 min) → 80 ℃ (1 min) → 60 ℃ (1 min).
Example 3: physical and chemical property detection of prepared sea cucumber
(1) Sensory acceptability evaluation: the instant sea cucumbers in the examples 1 and 2 are subjected to sensory evaluation by 20 university of Chinese oceanic food professional researchers, the taste, color, flavor, mouthfeel and overall acceptability of 6 instant sea cucumber products are graded, a sample is graded by 5 grades, 1 grade represents extreme dislike, 3 grades represents general, and 5 grades represents extreme dislike.
(2) And (3) hardness measurement: TMS-Touch type texture analyzer is used, and a flat-bottom cylindrical probe with the diameter of 4mm is selected. Testing parameters: the speed before measurement is 1mm/s; the testing speed is 1mm/s; the measured speed is 5mm/s; the degree of compression is 70%. Each experimental group was assayed in 9 replicates.
(3) And (3) measuring the content of free ammonia nitrogen: the preparation method of the ninhydrin color developing agent comprises the following steps: 0.5g ninhydrin, 0.3g fructose, 11.1g Na 2 HPO 4 ·12H 2 O and 6.0g KH 2 PO 4 The volume is 100mL. According to the instant sea cucumber: water =1 (w/v)), and the instant sea cucumber is homogenized using a ball mill. Centrifuging at 7000r/min for 10min at 4 deg.C after homogenizing, collecting supernatant after centrifuging, diluting with distilled water by a certain multiple, mixing 2mL and 1mL ninhydrin developer after diluting, heating in 100 deg.C water bath for 15min, and immediately washing test tube with cold water to room temperature after 15min. At room temperature, 5mL of 40% ethanol solution is added, then the mixture is immediately shaken vigorously, and the operation is continued until the brown-red color of the solution fades. Standing at room temperature for 15min, measuring absorbance at 570nm, and calculating the content of free ammonia nitrogen according to the standard curve.
From the sensory analysis results in fig. 1, it can be seen that the color, flavor, taste and mouthfeel acceptability scores of the celery extract and cucumber extract crosslinked high-temperature high-pressure instant sea cucumber in example 1 of the invention are all greater than 3.7 points, which is obviously superior to the spinach extract, tomato extract, carrot extract and cabbage extract crosslinked high-temperature high-pressure sea cucumber in example 2. In addition, the overall acceptability scores of the celery extract and the cucumber extract cross-linked high-temperature and high-pressure instant sea cucumbers are respectively 4.1 points and 3.9 points, which are obviously higher than those of the spinach extract (1.5 points), the tomato extract (2.5 points), the carrot extract (3 points) and the cabbage extract (1.45 points) cross-linked high-temperature and high-pressure instant sea cucumbers. The hardness of the high-temperature and high-pressure sea cucumber cross-linked by the celery extract and the cucumber extract in example 1 is 1.48N and 1.39N respectively, and is also significantly higher than that of the high-temperature and high-pressure sea cucumber cross-linked by the spinach extract (0.52N), the tomato extract (0.75N), the carrot extract (0.96N) and the cabbage extract (0.67N) in example 2 (figure 2).
After the celery extract and the cucumber extract cross-linked high-temperature and high-pressure sea cucumber (blank group) prepared according to the example 1 are subjected to an accelerated destruction experiment (80 ℃ water bath), it can be found that the blank group of sea cucumbers are slightly soft and rotten when the 80 ℃ water bath is carried out for 1d, and the celery/cucumber extract cross-linked high-temperature and high-pressure sea cucumbers are not soft and rotten; when the water bath is carried out for 3 days at the temperature of 80 ℃, the blank group of the sea cucumbers are soft and rotten, the sea cucumbers have no sea cucumber form, a large amount of juice seeps out, and the high-temperature and high-pressure sea cucumbers after the celery/cucumber extract is crosslinked do not have the soft and rotten phenomenon; when the water bath is carried out at 80 ℃ for 7 days, the blank group of the sea cucumbers are soft and rotten, the shape is not fixed, the celery/cucumber extract crosslinked high-temperature high-pressure sea cucumber juice seeps out, but the appearance is good, and the soft rotting phenomenon does not occur (figure 3).
The results show that the celery/cucumber extract crosslinking can remarkably improve the storage stability of the high-temperature and high-pressure sea cucumbers and improve the storage period of the high-temperature and high-pressure sea cucumbers by more than 10 times on the premise of ensuring higher sensory acceptability. During digestion, when the collagen structure is destroyed and developed, a large number of amino groups are gradually exposed and the content of free ammonia nitrogen increases. Therefore, the content of free ammonia nitrogen can reflect the degree of degradation of collagen by digestion to some extent. The celery extract crosslinked high-temperature and high-pressure sea cucumber prepared according to the example 1 is participated in the in vitro digestion of the uncrosslinked high-temperature and high-pressure sea cucumber (blank group), and compared with the blank group, the content of free ammonia nitrogen in the in vitro artificial stomach simulated digestion process of the celery extract crosslinked high-temperature and high-pressure sea cucumber is not greatly different, and is 220.16 and 249.52 mu g/mL respectively at the end point of the stomach digestion, which shows that compared with the uncrosslinked high-temperature and high-pressure sea cucumber, the celery extract crosslinked high-temperature and high-pressure sea cucumber prepared according to the example 1 has improved storage stability and has no obvious change of digestion characteristics (figure 4).
Claims (3)
1. An instant sea cucumber is characterized in that the instant sea cucumber is prepared by cross-linking the sea cucumber by using celery juice and/or cucumber juice as a cross-linking agent; the crosslinking is carried out at high temperature, and then gradient cooling crosslinking is adopted; finally boiling to complete crosslinking;
wherein the high-temperature crosslinking is carried out at 95-100 ℃ for 10-20min,
gradient cooling and crosslinking, namely cooling the mixture in a gradient manner at a speed of 2-3 ℃/min and cooling the mixture to 40-45 ℃ within 20-30 min.
2. The instant sea cucumber of claim 1, wherein the celery juice is prepared by filtering a homogenate of celery and boiling the filtrate.
3. The instant sea cucumber of claim 1, wherein the cucumber juice is prepared by filtering a homogenate of cucumber and boiling the filtrate.
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