CN115624174A - Preparation method of freeze-dried oviductus ranae - Google Patents
Preparation method of freeze-dried oviductus ranae Download PDFInfo
- Publication number
- CN115624174A CN115624174A CN202211334029.4A CN202211334029A CN115624174A CN 115624174 A CN115624174 A CN 115624174A CN 202211334029 A CN202211334029 A CN 202211334029A CN 115624174 A CN115624174 A CN 115624174A
- Authority
- CN
- China
- Prior art keywords
- freeze
- oviductus ranae
- dried
- preparation
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 210000003101 oviduct Anatomy 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 241000270930 Rana japonica Species 0.000 claims abstract description 29
- 238000002791 soaking Methods 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 21
- 230000008569 process Effects 0.000 claims abstract description 18
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- 238000004108 freeze drying Methods 0.000 claims abstract description 10
- 238000013329 compounding Methods 0.000 claims abstract description 3
- 241000191896 Rana sylvatica Species 0.000 claims description 40
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 8
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 8
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 8
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 8
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000000600 sorbitol Substances 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 230000005684 electric field Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000003607 modifier Substances 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 239000013543 active substance Substances 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 238000007710 freezing Methods 0.000 description 18
- 230000008014 freezing Effects 0.000 description 18
- 239000012535 impurity Substances 0.000 description 17
- 238000012360 testing method Methods 0.000 description 15
- 238000005187 foaming Methods 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 10
- 239000000243 solution Substances 0.000 description 9
- 238000002474 experimental method Methods 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 238000001878 scanning electron micrograph Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000011056 performance test Methods 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 238000004140 cleaning Methods 0.000 description 4
- 238000009792 diffusion process Methods 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 4
- 210000003195 fascia Anatomy 0.000 description 4
- 238000011049 filling Methods 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 210000001835 viscera Anatomy 0.000 description 4
- 230000007423 decrease Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- VOXZDWNPVJITMN-ZBRFXRBCSA-N 17β-estradiol Chemical compound OC1=CC=C2[C@H]3CC[C@](C)([C@H](CC4)O)[C@@H]4[C@@H]3CCC2=C1 VOXZDWNPVJITMN-ZBRFXRBCSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229960005309 estradiol Drugs 0.000 description 1
- 229930182833 estradiol Natural products 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Images
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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 preparation method of freeze-dried oviductus ranae, which comprises soaking oviductus ranae; compounding the soaked oviductus ranae with a quality improver; putting the compounded oviductus ranae into a mould for freeze forming and freeze drying; sterilizing the freeze-dried oviductus Ranae by pulse sterilization. The preparation method of the freeze-dried oviductus ranae provided by the invention has the advantages that the whole process is free of heat treatment, and the damage to nutrient substances caused by processing is less; the water is changed in the previous process, so that the loss of water-soluble active substances is reduced; the rehydration time is reduced by more than 70 percent through the pre-porosification and the treatment of the quality modifier, so that the freeze-dried rana japonica oil is really a convenient and instant food.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of freeze-dried oviductus ranae.
Background
The oviduct of female wood frog in mature period contains large amount of protein, fat, carbohydrate, vitamins and natural hormone estradiol. The theory of traditional Chinese medicine considers that the rana japonica oil has the special effects of tonifying kidney, replenishing vital essence, moistening lung and nourishing yin, has certain effects on helping weakness and weak qi and low immunity, and is a nourishing product with extremely high nutritional value.
The wood frog oil has excellent health care function, but the functional components are difficult to store, easily lose activity in the processing process, are inconvenient to eat and are difficult to carry and store.
The prior art has more limitations on the preparation method of the rana japonica oil, mainly comprising serious fishy smell of the product, denaturation of protein of the product, extremely poor rehydration effect and the like.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made keeping in mind the above problems and/or problems occurring in the prior art.
One of the purposes of the invention is to provide a preparation method of freeze-dried rana japonica oil, which ensures that the nutritional ingredients of the rana japonica oil are not damaged, the product has good sense and the rehydration effect is good through a pre-foaming deodorization process and a non-thermal sterilization technology.
In order to solve the technical problems, the invention provides the following technical scheme: a method for preparing freeze-dried oviductus Ranae comprises,
soaking oviductus Ranae in water;
compounding the soaked oviductus ranae with a quality improver;
putting the compounded oviductus ranae into a mould for freeze forming and freeze drying;
sterilizing the freeze-dried oviductus Ranae by pulse sterilization.
As a preferable scheme of the preparation method of the freeze-dried rana japonica oil, the preparation method comprises the following steps: the quality improver consists of hydroxypropyl distarch phosphate, white granulated sugar and sorbitol;
the compound with the quality improver is prepared by uniformly stirring 30-100 parts of oviductus ranae, 0-10 parts of hydroxypropyl distarch phosphate, 1-10 parts of white granulated sugar and 0-10 parts of sorbitol by weight.
As a preferable scheme of the preparation method of the freeze-dried oviductus ranae, the freeze-dried oviductus ranae is prepared by the following steps: the electric field intensity is 10-50 Kv/cm and the time is 10-30 microseconds through pulse sterilization.
As a preferable scheme of the preparation method of the freeze-dried rana japonica oil, the preparation method comprises the following steps: soaking the wood frog oil, and mixing the wood frog oil with the water according to the weight ratio of 1:50 to 1:260 is mixed with water according to the mass-volume ratio of the mixture, and the mixture is soaked for 1 to 40 hours.
As a preferable scheme of the preparation method of the freeze-dried oviductus ranae, the freeze-dried oviductus ranae is prepared by the following steps: the freeze forming is to freeze the wood frog oil in the mold for 1-80 hours at the freezing temperature of-8 to-80 ℃.
As a preferable scheme of the preparation method of the freeze-dried oviductus ranae, the freeze-dried oviductus ranae is prepared by the following steps: and in the step of freeze drying, the frozen rana japonica oil is fed into a vacuum freeze dryer at the temperature of between 3 ℃ below zero and 40 ℃ below zero, the vacuum degree is 500 to 2pa, and the time is 10 to 80 hours.
As a preferable scheme of the preparation method of the freeze-dried oviductus ranae, the freeze-dried oviductus ranae is prepared by the following steps: before soaking the wood frog oil, pre-soaking the wood frog oil in an alcohol solution.
As a preferable scheme of the preparation method of the freeze-dried oviductus ranae, the freeze-dried oviductus ranae is prepared by the following steps: the alcohol concentration of the alcohol solution is 0-85%.
As a preferable scheme of the preparation method of the freeze-dried rana japonica oil, the preparation method comprises the following steps: the mass volume ratio of the wood frog oil to the alcohol solution is 1:10 to 1:100.
as a preferable scheme of the preparation method of the freeze-dried oviductus ranae, the freeze-dried oviductus ranae is prepared by the following steps: the pre-soaking is carried out for 0.2 to 15 hours.
Compared with the prior art, the invention has the following beneficial effects:
the freeze-dried rana japonica oil product provided by the invention has no heat treatment in the whole process, and the damage of nutrient substances caused by processing is less; the water is changed in the previous process, so that the loss of water-soluble active substances is reduced; the rehydration time is reduced by more than 70 percent through the pre-porosification and the treatment of the quality modifier, so that the freeze-dried rana japonica oil is really a convenient and instant food.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 is an SEM image of the surface of raw wood frog oil.
FIG. 2 is an SEM image of the internal tissue structure of raw wood frog oil.
FIG. 3 is an SEM image of freeze-dried oviductus Ranae obtained in example 2 of the present invention.
FIG. 4 is an SEM image of freeze-dried oviductus Ranae obtained in comparative example 1 of the present invention.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention more comprehensible, embodiments accompanying the present invention are described in detail below with reference to examples.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced otherwise than as specifically described herein, and it will be appreciated by those skilled in the art that the present invention may be practiced without departing from the spirit and scope of the present invention and that the present invention is not limited by the specific embodiments disclosed below.
Furthermore, the references herein to "one embodiment" or "an embodiment" refer to a particular feature, structure, or characteristic that may be included in at least one implementation of the present invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1
(1) Removing impurities from wood frog oil: artificially removing the impurities such as frog eggs, viscera and the like attached to the oviductus ranae;
(2) Pre-foaming: at normal temperature, according to the proportion of 1:80, putting the rana japonica oil cleaned in the step (1) and a 25% alcohol aqueous solution into a container, and soaking for 8 hours;
(3) Cleaning and impurity removal: fishing out the oviductus ranae pre-soaked in the step (2), and artificially removing fascia, white thread and other impurities attached to the oviductus ranae;
(4) Foaming: at normal temperature, according to the ratio of 1:160, soaking for 10 hours;
(5) Blending: weighing 100 parts of the rana japonica oil soaked and foamed in the step (4) and a quality improver according to the parts by mass, wherein the type and the addition amount of the specific quality improver are shown in table 1; stirring uniformly;
(6) Molding in a mold: uniformly filling the rana japonica oil uniformly mixed in the step (5) into a 1.5cm by 1cm by 1cm mould;
(7) Freezing and forming: and (4) sending the wood frog oil filled in the step (6) into a freezing chamber, wherein the freezing temperature is as follows: freezing at-20 deg.C for 20 hr;
(8) And (3) freeze drying: sending the wood frog oil blocks frozen in the step (7) into a vacuum freeze dryer, adjusting the temperature to be 18 ℃ below zero, adjusting the vacuum degree to be 80pa, and keeping the time to be 30 hours;
(9) Flexible sterilization: and (5) putting the freeze-dried rana japonica oil obtained in the step (8) into a high-pressure pulse type sterilization instrument, and obtaining the freeze-dried rana japonica oil, wherein the electric field intensity is 22Kv/cm, and the time is 20 microseconds.
The freeze-dried oviductus ranae obtained in the example 1 is subjected to rehydration performance test, and the test method comprises the following steps: putting the freeze-dried oviductus ranae into water, timing, taking out when no obvious core is formed after the oviductus ranae is soaked and foamed, recording the time, and measuring the mass of the oviductus ranae before and after soaking and foaming. 20 parallel experiments were performed under each condition and the results are averaged and reported in table 1.
TABLE 1
As can be seen from the data in Table 1, the rehydration time is gradually reduced with the increase of the addition amount of the white granulated sugar or the sorbitol as the quality improver. Hydroxypropyl distarch phosphate is used as a quality modifier, and the rehydration time tends to decrease first and then increase with the increase of the addition amount of hydroxypropyl distarch phosphate.
Example 2
(1) Removing impurities from wood frog oil: artificially removing the impurities such as frog eggs, viscera and the like attached to the oviductus ranae;
(2) Pre-foaming: at normal temperature, according to the proportion of 1:80, putting the wood frog oil cleaned in the step (1) and a 25% alcohol water solution into a container to be soaked for 8 hours;
(3) Cleaning and impurity removal: fishing out the oviductus ranae pre-soaked in the step (2), and artificially removing fascia, white thread and other impurities attached to the oviductus ranae;
(4) Soaking and foaming: at normal temperature, according to the proportion of 1:160, soaking for 10 hours;
(5) Blending: weighing 100 parts of the wood frog oil soaked and foamed in the step (4), 0.8 part of hydroxypropyl distarch phosphate, 1 part of white granulated sugar and 1 part of sorbitol according to the mass parts; stirring uniformly;
(6) Molding in a mold: uniformly filling the oviductus ranae uniformly mixed in the step (5) into a 1.5cm by 1cm mould;
(7) Freezing and forming: and (5) sending the wood frog oil filled in the mould in the step (6) into a freezing chamber, wherein the freezing temperature is as follows: freezing at-20 deg.C for 20 hr;
(8) And (3) freeze drying: feeding the frozen wood frog oil blocks obtained in the step (7) into a vacuum freeze dryer, adjusting the temperature to be-18 ℃, and adjusting the vacuum degree to be 80pa for 30 hours;
(9) Flexible sterilization: and (4) putting the wood frog oil freeze-dried in the step (8) into a high-pressure pulse type sterilization instrument, wherein the electric field intensity is 22Kv/cm, and the time is 20 microseconds, so that the freeze-dried wood frog oil is obtained.
The freeze-dried oviductus ranae obtained in example 2 is tested for rehydration performance, the test method being as in example 1. 20 parallel experiments were performed and the results were averaged. The test result shows that the rehydration time is 8min, and the quality of the oviductus ranae after the rehydration test is 100 times of the quality of the oviductus ranae before the rehydration test.
SEM picture of raw material oviductus Ranae surface is shown in FIG. 1, and SEM picture of internal organization structure is shown in FIG. 2. An SEM photograph of the freeze-dried oviductus ranae obtained in example 2 is shown in FIG. 3,
as can be seen from figures 1 and 2, the surface of the product presents a compact structure without cracks and gaps, and the moisture is difficult to enter; the interior of the product is in a ball shape and a ball shape, and when the product is rehydrated, the moisture diffusion path is the minimum radius of the ball, the path is longer, and the rehydration time is longer.
As can be seen from figure 3, the product is in an even net structure, water can be directly and evenly dispersed into the product, the path of water diffusion is greatly reduced, the quality modifier supports the wood frog structure, the phenomenon that freeze-dried samples are flaky after foaming is improved, and the structural state of the product is greatly improved.
Comparative example 1
Soaking wood frog oil, and freeze-drying, comprising the following steps:
(1) Removing impurities from wood frog oil: artificially removing the impurities such as frog eggs, viscera and the like attached to the oviductus ranae;
(2) Cleaning and impurity removal: removing impurities such as fascia and white thread attached to the oviductus ranae artificially;
(3) Soaking and foaming: at normal temperature, according to the ratio of 1:160, soaking for 10 hours;
(4) Molding in a mold: uniformly filling the rana japonica oil foamed in the step (3) into a 1.5cm by 1cm mould;
(5) Freezing and forming: and (4) sending the wood frog oil filled in the step (4) into a freezing chamber, wherein the freezing temperature is as follows: freezing at-20 deg.C for 20 hr;
(6) And (3) freeze drying: and (4) feeding the frozen wood frog oil blocks obtained in the step (5) into a vacuum freeze dryer, adjusting the temperature to be-18 ℃, adjusting the vacuum degree to be 80pa, and keeping the time to be 30 hours to obtain the freeze-dried wood frog oil.
The freeze-dried rana japonica oil obtained in comparative example 1 was subjected to a rehydration performance test according to example 1. 20 parallel experiments were performed and the results were averaged. The test result shows that the rehydration time is 20.5min, and the quality of the oviductus ranae after the rehydration test is 100 times of the quality of the oviductus ranae before the rehydration test.
The SEM image of the surface of the freeze-dried oviductus ranae obtained in the comparative example 1 is shown in FIG. 4, and it can be seen from the SEM image that the tissue structure is flaky, certain gaps exist among the structures, moisture can easily enter, the moisture diffusion path is half of the thickness of the flaky shape, the water diffusion path is reduced during rehydration, and the rehydration speed is improved.
Comparative example 2
On the basis of the embodiment 2, the quality modifier is not added in the step (5), 100 parts of soaked and foamed rana japonica oil is weighed and directly put into a high-pressure pulse type sterilization instrument, and other steps are the same as the embodiment 2.
The freeze-dried rana japonica oil obtained in comparative example 2 was subjected to a rehydration performance test according to example 1. 20 parallel experiments were performed and the results averaged. The test result shows that the rehydration time is 30min, and the quality of the oviductus ranae after the rehydration test is 90 times of the quality of the oviductus ranae before the rehydration test.
Comparative example 3
In addition to example 2, a commercially available quality improver, which was obtained from Angel (frozen embryo improver) and was added in an amount of 3 parts as a protein quality improver, was added in step (5), and the other steps were the same as in example 2.
The freeze-dried rana japonica oil obtained in comparative example 3 was subjected to a rehydration performance test according to example 1. 20 parallel experiments were performed and the results averaged. The test result shows that the rehydration time is 24min, and the quality of the oviductus ranae after the rehydration test is 93 times of the quality of the oviductus ranae before the rehydration test.
Comparative example 4
In example 2, step (9) is omitted, and the other steps are the same as in example 2.
The freeze-dried oviductus ranae obtained in comparative example 5 is subjected to a rehydration performance test according to example 1. 20 parallel experiments were performed and the results were averaged. The test result shows that the rehydration time is 13min, and the quality of the oviductus ranae after the rehydration test is 95 times of the quality of the oviductus ranae before the rehydration test.
Example 3
(1) Removing impurities from wood frog oil: artificially removing the impurities such as frog eggs, viscera and the like attached to the oviductus ranae;
(2) Pre-foaming: at normal temperature, according to the ratio of 1:80, soaking the rana japonica oil cleaned in the step (1) in alcohol aqueous solutions with different concentrations for 8 hours, wherein the specific alcohol concentrations are shown in table 2;
(3) Cleaning and impurity removal: fishing out the wood frog oil pre-soaked in the step (2), and artificially removing fascia, white thread and other impurities attached to the wood frog oil;
(4) Soaking and foaming: at normal temperature, according to the ratio of 1:160, soaking for 10 hours;
(5) Blending: weighing 100 parts of the wood frog oil soaked and foamed in the step (4), 0.8 part of hydroxypropyl distarch phosphate, 1 part of white granulated sugar and 1 part of sorbitol according to the mass parts; stirring uniformly;
(6) Molding in a mold: uniformly filling the oviductus ranae uniformly mixed in the step (5) into a 1.5cm by 1cm mould;
(7) Freezing and forming: and (5) sending the wood frog oil filled in the mould in the step (6) into a freezing chamber, wherein the freezing temperature is as follows: freezing at-20 deg.C for 20 hr;
(8) And (3) freeze drying: sending the wood frog oil blocks frozen in the step (7) into a vacuum freeze dryer, adjusting the temperature to be 18 ℃ below zero, adjusting the vacuum degree to be 80pa, and keeping the time to be 30 hours;
(9) Flexible sterilization: and (4) putting the wood frog oil freeze-dried in the step (8) into a high-pressure pulse type sterilization instrument, wherein the electric field intensity is 22Kv/cm, and the time is 20 microseconds, so that the freeze-dried wood frog oil is obtained.
The freeze-dried oviductus ranae obtained in example 3 was tested for rehydration performance, according to example 1.
The freeze-dried oviductus ranae obtained in example 3 is subjected to sensory evaluation, and the evaluation criteria are as follows: selecting 20 sensory evaluators which are 20-30 years old and engaged in food flavor research work, and training the sensory evaluators according to ISO 8586-1; placing a proper amount of sample in a clean white porcelain dish, observing color and state under natural light, smelling smell, soaking in warm water at 60 ℃, and grading the smell of the wood frog oil within the range of 1-10 (0-2 means similar existence, 3-4 weak, 5-6 medium, 7-8 strong, and 9-10 strong). 20 parallel experiments were performed under each condition and the results are averaged and reported in table 2.
TABLE 2
| Alcohol concentration (%) | Multiple of rehydration | Evaluation of fishy smell |
| 0 | 100 | 10 |
| 10 | 100 | 7 |
| 20 | 100 | 6 |
| 30 | 100 | 6 |
| 40 | 98 | 4 |
| 50 | 98 | 2 |
| 60 | 90 | 1 |
| 70 | 83 | 1 |
| 80 | 56 | 1 |
| 90 | 43 | 1 |
As can be seen from the data in Table 2, the smell of oviductus Ranae gradually decreases with the increase of alcohol concentration. Within 10-30% of alcohol concentration, the alcohol does not influence the quality of the freeze-dried rana japonica oil after rehydration, but after the concentration exceeds 30%, the quality of the freeze-dried rana japonica oil after rehydration gradually decreases along with the increase of the alcohol concentration, and the alcohol concentration of 50% is selected as the best factor by combining the above factors.
The preparation method of the freeze-dried oviductus ranae provided by the invention has the advantages that the whole process is free of heat treatment, and the damage to nutrient substances caused by processing is less; the water is changed in the previous process, so that the loss of water-soluble active substances is reduced; through the pre-porosity and the quality modifier treatment, the rehydration time is reduced by more than 70 percent, so that the freeze-dried rana japonica oil really becomes a convenient and instant food.
The invention improves the problems of denaturation of protein, low rehydration rate and low water holding capacity of the existing product, and is mainly embodied in non-thermal sterilization and flexible processing to keep the structure of the protein; the pre-foaming process is added to keep the integrity of the product, so that the impurities of the product can be conveniently removed, the fishy smell of the product can be removed, the fishy smell removing process is preposed, the soaking solution is only replaced in the pre-foaming process of the rana japonica oil, the water is not replaced subsequently, and the loss of dry substances and the loss of soluble nutrient substances of the product are reduced to the maximum extent; the novel compound quality improver is used as an assistant, so that the protein structure and the product structure integrity of the rana japonica oil in the freezing process are protected, and the rehydration rate and the water retention capacity of the product are ensured.
Compared with the prior art, the processing method of the rana japonica oil provided by the invention has good product sensory characteristic, rehydration characteristic and water retention characteristic.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (10)
1. A preparation method of freeze-dried oviductus ranae is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
soaking oviductus Ranae in water;
compounding the soaked oviductus ranae with a quality improver;
putting the compounded oviductus ranae into a mould for freeze forming and freeze drying;
sterilizing the freeze-dried oviductus Ranae by pulse sterilization.
2. The method of claim 1, wherein the freeze-dried oviductus ranae is prepared by the following steps: the quality improver consists of hydroxypropyl distarch phosphate, white granulated sugar and sorbitol;
the compound with the quality improver is prepared by uniformly mixing 30-100 parts of oviductus ranae, 0-10 parts of hydroxypropyl distarch phosphate, 1-10 parts of white granulated sugar and 0-10 parts of sorbitol by weight.
3. A process for the preparation of freeze-dried oviductus ranae according to claim 1 or 2, wherein: the electric field intensity is 10-50 Kv/cm and the time is 10-30 microseconds through pulse sterilization.
4. A process for the preparation of freeze-dried oviductus ranae according to claim 3, wherein: soaking the wood frog oil, and mixing the wood frog oil with the water according to the weight ratio of 1:50 to 1:260 is mixed with water according to the mass-volume ratio of the mixture, and the mixture is soaked for 1 to 40 hours.
5. A process for the preparation of freeze-dried oviductus ranae according to any of claims 1, 2 and 4, wherein: the freeze forming is to freeze the forest frog oil in the mold at-8 to-80 deg.c for 1-80 hr.
6. A process for preparing freeze-dried oviductus ranae according to claim 5, wherein the freeze-dried oviductus ranae is prepared by the following steps: and freeze drying, namely feeding the frozen rana japonica oil into a vacuum freeze dryer at the temperature of between 3 ℃ below zero and 40 ℃ below zero, the vacuum degree of 500 to 2pa and the time of 10 to 80 hours.
7. A process for the preparation of freeze-dried oviductus ranae according to any of claims 1, 2, 4 and 6, wherein: before soaking the wood frog oil, pre-soaking the wood frog oil in an alcohol solution.
8. The method of claim 7, wherein the freeze-dried oviductus Ranae is prepared by: the alcohol concentration of the alcohol solution is 0-85%.
9. A process for the preparation of freeze-dried oviductus ranae according to claim 8, wherein: the mass volume ratio of the wood frog oil to the alcohol solution is 1: 10-1: 100.
10. a process for the preparation of freeze-dried oviductus ranae according to claim 8 or 9, wherein: the pre-soaking is carried out for 0.2 to 15 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211334029.4A CN115624174A (en) | 2022-10-28 | 2022-10-28 | Preparation method of freeze-dried oviductus ranae |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211334029.4A CN115624174A (en) | 2022-10-28 | 2022-10-28 | Preparation method of freeze-dried oviductus ranae |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115624174A true CN115624174A (en) | 2023-01-20 |
Family
ID=84908663
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211334029.4A Pending CN115624174A (en) | 2022-10-28 | 2022-10-28 | Preparation method of freeze-dried oviductus ranae |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115624174A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100021296A (en) * | 2008-08-14 | 2010-02-24 | 씨제이제일제당 (주) | Method for preparing freeze-dried instant food |
| CN102228244A (en) * | 2011-06-22 | 2011-11-02 | 大连奥泰药业股份有限公司 | Processing method of instant Chinese forest frog oil |
| CN102793151A (en) * | 2011-05-23 | 2012-11-28 | 于晶 | Preparation method for instant oviductus ranae |
| CN105105126A (en) * | 2015-09-10 | 2015-12-02 | 北京碧延堂生物科技有限公司 | Fishy smell removing freeze-dried instant rana japonica oil and preparation method thereof |
-
2022
- 2022-10-28 CN CN202211334029.4A patent/CN115624174A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100021296A (en) * | 2008-08-14 | 2010-02-24 | 씨제이제일제당 (주) | Method for preparing freeze-dried instant food |
| CN102793151A (en) * | 2011-05-23 | 2012-11-28 | 于晶 | Preparation method for instant oviductus ranae |
| CN102228244A (en) * | 2011-06-22 | 2011-11-02 | 大连奥泰药业股份有限公司 | Processing method of instant Chinese forest frog oil |
| CN105105126A (en) * | 2015-09-10 | 2015-12-02 | 北京碧延堂生物科技有限公司 | Fishy smell removing freeze-dried instant rana japonica oil and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 刘娟娟;丁;方旭波;陈小娥;余辉;: "提高冻干鱿鱼熟片复水性的初步研究", 食品科技, no. 12, 31 December 2012 (2012-12-31), pages 122 * |
| 王新珂 等: ""果蔬冷冻干燥节能新技术研究进展"", 《食品与机械》, vol. 36, 30 June 2020 (2020-06-30), pages 228 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101318023B1 (en) | Flatfist jerky comprising Sasa borealis extract and preparation thereof | |
| AU2010228262B2 (en) | Feed for fish farming | |
| RU2558492C2 (en) | Food product manufacture method and natural honey based food product | |
| KR101834044B1 (en) | Nonglutinous rice cake with synurus deltoides and method for manufacturing the same | |
| WO2013002463A1 (en) | Method of producing not-hardened waxy rice cake and waxy rice cake produced by using the same | |
| KR101110670B1 (en) | Manufacturing method of abalone seasoned and semi-dried | |
| KR101834045B1 (en) | Glutinous rice cake with synurus deltoides and method for manufacturing the same | |
| CN111838278B (en) | Preparation method of nourishing quick-dried sea cucumber | |
| CN115624174A (en) | Preparation method of freeze-dried oviductus ranae | |
| KR100801934B1 (en) | Method for preparation of aprout block for instant food and aprout block for instant food | |
| KR101317369B1 (en) | Dried pears and the method of preparing them | |
| CN104351845A (en) | Instant fish skin collagen product and processing method thereof | |
| CN112841554A (en) | Chicken meat paste and preparation method thereof | |
| CN111328992A (en) | Method for processing yak meat through low-temperature fermentation | |
| KR101456922B1 (en) | Method for production of dried pollack block with improved reconstitution capacity of radish | |
| JP3165408B2 (en) | Production method of fishery products | |
| CN109247525B (en) | Method for preparing freshwater fish nutrition bar | |
| JPH02117347A (en) | Improvement in water absorption of porous feed for fish farming | |
| KR101662564B1 (en) | Manufacturing method of low salted chinese cabbage | |
| CN111700915B (en) | A method for preparing oviductus Ranae/oviductus Ranae lyophilized powder | |
| CN115024474B (en) | Instant brewing fish soup block with giant salamander and preparation method thereof | |
| CN115708580A (en) | Freeze-dried instant rana japonica oil and preparation method thereof | |
| KR20190061567A (en) | Manufacturing method of rice cakes using dried | |
| CN116831205B (en) | Sand return prevention dried mango and preparation method thereof | |
| KR102631287B1 (en) | Method for manufacturing feedstuff composition promoting secretion of sex-hormone |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |