CN115433394B - 一种即食海参及其制备方法 - Google Patents
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Abstract
本发明提供一种即食海参及其制备方法，是在制备即食海参的过程中使用糖复合膜来包裹海参，从而有效的延长即食海参的贮藏稳定性。本发明制备复合膜的制备液，是添加有壳聚糖、茶多酚、甘油、明胶的酸溶液。本发明所制成的即食海参在4℃下即可达到良好的贮藏效果，最大程度的保留其原有的形态和气味，减少水分和可溶性蛋白的损失，提高了即食海参的品质，延长了即食海参的货架期。本发明能够有效地延长即食海参的贮藏稳定性，解决了即食海参强烈的自溶作用而给即食海参贮藏和运输等带来的诸多问题。
Description
技术领域
本发明属于海参深加工技术领域，具体涉及一种即食海参及其制备方法。
背景技术
海参具有较高的营养价值，体内不仅含有丰富的胶原蛋白，还富含各种微量元素、氨基酸和维生素等50多种营养物质，一直被视作膳食佳品。但由于其严重的自溶现象，不利于海参贮藏和运输，因此海参捕捞后常被加工成干参或盐渍参，不能被直接食用，需进行长时间的泡发和脱盐过程，这一过程就造成营养物质的大量流失。近几年兴起的即食海参加工技术，虽然保留了鲜海参的原汁原味，营养成分流失也相对较少，但即食海参产品在低温贮藏或冷链运输的过程中，不仅资源消耗高，而且体壁胶原蛋白依然容易发生降解，造成营养物质的流失，降低食用价值，因此提供一种可以提高即食海参贮藏稳定性的加工方法是十分必要的。
发明内容
本发明的目的在于提供一种即食海参及其制备方法，是在制备即食海参的过程中使用糖复合膜来包裹海参，从而有效的延长即食海参的贮藏稳定性。
本发明首先提供一种用于海参保存的复合膜制备液，所述的制备液，是添加有壳聚糖、茶多酚、甘油、明胶的酸溶液；
所述的酸溶液，为食品领域中使用的酸溶液；
更进一步的，所述的酸溶液，其浓度范围为0.1％～2％；
更进一步的，所述的壳聚糖全部或部分替换为羧甲基壳聚糖；
所述的茶多酚全部或部分替换为ε-聚赖氨酸；
所述的壳聚糖和/或羧甲基壳聚糖的相对分子质量不超过60KDa，脱乙酰度不低于95％；
作为实施例的一种具体记载，所述的复合膜制备液的具体组成如下：在0.1％～2％的冰醋酸溶液中添加1％～2.5％的茶多酚、0.5％～1.25％的ε-聚赖氨酸、0.5％～1％的甘油和2％～6％的明胶；
本发明还提供一种用于加工即食海参的复合膜，是使用上述的复合膜制备液制备的；
所述的复合膜，是将复合膜制备液进行平铺，然后烘干成膜制备的。
本发明再一个方面还提供一种即食海参，是将常规方法制备的即食海参用上述的复合膜进行包裹，4℃下待膜吸水膨胀后，无菌包装后完成制备。
本发明所制成的即食海参在4℃下即可达到良好的贮藏效果，最大程度的保留其原有的形态和气味，减少水分和可溶性蛋白的损失，提高了即食海参的品质，延长了即食海参的货架期。本发明能够有效地延长即食海参的贮藏稳定性，解决了即食海参强烈的自溶作用而给即食海参贮藏和运输等带来的诸多问题。
附图说明
图1：茶多酚复合膜(A)与ε-聚赖氨酸复合膜(B)抑菌效果图，
图2：茶多酚复合膜包裹处理(A)与ε-聚赖氨酸复合膜包裹处理(B)即食海参随贮藏时间(4℃)变化图；
图3：未处理(A)、茶多酚复合膜包裹处理(B)及ε-聚赖氨酸复合膜包裹处理(C)即食海参随保藏时间(4℃)变化图；
图4：未处理和复合膜包裹处理的即食海参pH值随保藏时间(4℃)变化图。
具体实施方式
本发明所使用的壳聚糖及其衍生物羧甲基壳聚糖是一种类似纤维素结构的天然多糖；茶多酚是从茶叶中提取的酚类化合物；ε-聚赖氨酸是由白色链霉菌发酵葡萄糖得到的一种多肽。
实施例1：即食海参的加工方法
清洗刺参表面污泥，用剪刀沿刺参腹部剪一个约海参体壁长1/4的切口，去除刺参内脏和沙嘴，注意不要过度破坏参体。采取间断式焖煮工艺，待蒸煮锅中水沸腾后，放入海参，蒸煮3h，每1h换一次水，待海参肉富有弹性时结束蒸煮。在加热过程中使用小火加热至沸腾，煮开后保温焖制，制备成即食海参。
对于即食海参的参体的处理，还可以使用已报道的其它方法来制备。
实施例2：制备茶多酚—壳聚糖复合膜溶液
称取质量分数为2％的壳聚糖溶于体积分数为1％的冰醋酸溶液中，用磁力搅拌器在50℃充分搅拌，待其充分溶解后，加入体积分数为6％的甘油和1％的明胶，继续搅拌均匀；取质量分数为1％的茶多酚充分溶解于壳聚糖溶液中，超声脱气，超声功率250W，得茶多酚—壳聚糖复合膜溶液。
将复合膜溶液均匀涂覆在聚四氟乙烯平板上，置于烘箱内，55℃下烘干成膜，揭膜即得茶多酚—壳聚糖复合膜。
实施例3：ε-聚赖氨酸—壳聚糖复合膜溶液的制备
称取质量分数为2％的壳聚糖溶于体积分数为1％的冰醋酸溶液中，用磁力搅拌器在70℃充分搅拌，待其充分溶解后，加入体积分数为6％的甘油和1％的明胶，继续搅拌均匀；取质量分数为1％的ε-聚赖氨酸充分溶解于壳聚糖溶液中，超声脱气，超声功率250W，得ε-聚赖氨酸—壳聚糖复合膜溶液。
将复合膜溶液均匀涂覆在聚四氟乙烯平板上，置于烘箱内，55℃下烘干成膜，揭膜即得ε-聚赖氨酸—壳聚糖复合膜。
实施例4：测定复合膜的理化性质
实施例2和实施例3不同复合膜的性能评价测定试验，步骤及结果如下：
1.抗菌性能测定，对大肠杆菌的抑制研究：
将制备的复合膜剪下直径为6mm的膜备用，将含有一定浓度的大肠杆菌菌液加入到平皿中，涂布均匀。将剪下的膜贴在培养基上，置于37℃培养箱中培养24h，之后测量抑菌圈直径。测得的抑菌圈直径为5.5mm和6.5mm。
2.复合膜的透光率：
选取光滑、平整、无裂痕的膜，裁剪成约5cm×2cm大小的膜，紧贴在比色皿一侧，放在紫外可见分光光度计的样品池内，在600nm波长处测其透光率。每种膜平行测定3次。
3.复合膜的水蒸气透过量：
选择厚度均匀的膜样品，用石蜡密封于装有无水氯化钙的透湿杯口，并将透湿杯置于温度为25℃、相对湿度为75％的干燥器(内装饱和氯化钠溶液)中，每隔24h称透湿杯的质量。计算公式如下：
水蒸气透过量(g)＝Δm
其中，Δm为透湿杯的质量增量。
4.复合膜的溶胀度：
将待测膜试样(1cm×4cm的样条)称重后放入培养皿中，加入30mL蒸馏水，2h后取出试样，用滤纸轻轻擦去试样表面的水，然后称重。实验采用三个平行样，结果取平均值。计算公式如下：
溶胀度(％)＝(Wi-Wf)/Wi×100
其中，Wf为试样溶胀后的质量；Wi为试样溶胀前的质量。
5.复合膜的溶解度：
将干燥至恒重的膜样品裁成40mm×40mm大小，称重，接着放进盛有300mL蒸馏水的烧杯中，于室温25℃下溶解2h，将膜取出，于60℃烘箱干燥至恒重，称重。计算公式如下：
溶解度(％)＝[(m1-m2)/m1]×100
其中m1为溶解前膜的质量；m2为溶解后膜的质量。
表1：复合膜的理化性质表
实施例5：
将制得的复合膜包裹即食海参后置于去离子水中，4℃下待膜吸水膨胀至最大溶胀度后装入聚乙烯无菌保鲜袋中真空包装，置于4℃下保藏。
对实施例5中的复合膜包括制备的即食海参产品进行感官评价：
表2：未经处理和经复合膜包裹处理的即食海参随保藏时间(4℃)感官评价变化表(9分计)
图1为茶多酚复合膜与ε-聚赖氨酸复合膜抑菌效果图，显示出了清晰的抑菌圈，说明茶多酚复合膜与ε-聚赖氨酸复合膜均有良好的抑菌效果。
图2为用复合膜包裹即食海参后的效果图，用茶多酚—壳聚糖和/或羧甲基壳聚糖包裹后的即食海参颜色较深，有利于降低光照对即食海参品质的影响；用ε-聚赖氨酸—壳聚糖和/或羧甲基壳聚糖包裹的即食海参色泽正常，体态完整。
图3为即食海参效果对比图，新鲜即食海参体态呈圆柱状，背部肉刺较为明显，表皮完好，弹性较大；随着贮藏时间的延长，未处理的即食海参出现了轻微的自溶现象，表面出现粘液，背部肉刺开始自溶消失，即食海参体型变小；包裹复合膜处理的即食海参，即食海参形态在贮藏期内并无明显变化，保持着较好的体态和品质。
从图4的pH变化图可以看出，未处理即食海参的pH值在贮藏期内呈现先增大后持续降低的现象，这是由于即食海参体壁蛋白降解，生成碱性氨基酸和酸性氨基酸；由于溶解壳聚糖的酸性水溶液渗入进即食海参，茶多酚和ε-聚赖氨酸复合膜包裹处理的即食海参pH值较低，能更好地抑制微生物的生长繁殖，在贮藏后期pH值变化不显著，表明复合膜包裹的即食海参没有发生显著的蛋白降解，有利于保持即食海参品质的稳定。
本发明公开的一种延长即食海参贮藏稳定性的方法，通过使用制备的复合膜包裹即食海参进行贮藏，有效地降低了即食海参的自溶作用，并抑制了微生物的生长繁殖。本发明制备的即食海参在4℃下即可达到较好的贮藏效果，无需-18℃冻藏，降低了即食海参在贮藏和运输中的能源和经济损耗，显著提高了即食海参的贮藏稳定性，具有较好的市场应用前景。
Claims (3)
1.一种即食海参制品，其特征在于，所述的即食海参制品是将加工的海参用复合膜进行包裹，将膜吸水膨胀后，无菌包装后完成制备；
其中复合膜是使用复合膜制备液制备的，所述的复合膜制备液，是在1%的冰醋酸溶液中添加2%的壳聚糖、6%的甘油、1%的明胶、1%的茶多酚。
2.如权利要求1所述的即食海参制品，其特征在于，所述的茶多酚全部替换为ε-聚赖氨酸。
3.如权利要求1所述的即食海参制品，其特征在于，所述的壳聚糖的相对分子质量不超过60 KDa，脱乙酰度不低于95%。
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