JP7144876B2 - Non-thermal processing method for fresh bird's nest and fresh bird's nest - Google Patents

Description

The present invention relates to a non-thermal processing method for fresh bird's nest and fresh bird's nest, and belongs to the technical field of food processing with high added value.

Natural bird's nest is rich in nutrients such as various water-soluble proteins, carbohydrates, trace elements such as calcium, iron, phosphorus, iodine, and vitamins such as vitamins A, C, and D. In addition, bird's nest also contains various effective active ingredients such as epidermal growth factor EGF, which promotes cell growth, and sialic acid, which enhances immunity. Therefore, the bird's nest is widely loved and gradually developed as a ready-to-eat product that is easy to carry. Currently, all bird's nest products on the market are steamed or boiled with high temperature and long time processing to ensure the shelf life of bird's nest, but its nutrients, texture and flavor are affected by heat. Is receiving. In particular, most bird's nest products contain externally added sugars, and these reducing sugars undergo Maillard reactions with the bird's nest's rich set of amino acids during the high temperature simmering process to reduce its nutritional content. decompose, affecting its nutritional value and digestibility. In addition, the high-temperature steaming method used for the traditional bird's nest requires long heating, warming and cooling stages in industrial production, consuming a lot of energy and increasing production costs. Therefore, the development of a new eco-friendly bird's nest method that effectively retains nutrients contributes to improving the shortcomings of the conventional bird's nest.

High pressure processing (HPP) is a non-thermal processing method for food, which is processed at room temperature or slightly above room temperature (25-60°C) at a pressure of 100-1000 MPa for a period of time to It achieves the killing of microorganisms in food and the inactivation of endogenous enzymes. The HPP technology treatment only acts on non-covalent bonds such as hydrogen bonds, hydrophobic bonds and ionic bonds of biopolymers and does not break those covalent bonds, so it does not affect small molecules such as active ingredients and flavoring substances in food. can kill micro-organisms without having a major impact and better preserving the original color, flavor, nutritional and other qualities of the food. In addition, for HPP technology products, the power and water consumption per ton is only about 15% and 50% of that of traditional thermal processing, which can be said to be a low energy consumption and environmentally friendly processing technology. Currently, HPP technology is widely used in various food processing industries such as fruit and vegetable products, meat products and seafood. Existing studies have shown that HPP technology can affect the textural properties of fruit and vegetable products such as hardness, rheological properties, viscosity, and particle size to improve their sensory qualities. In addition, antioxidants such as ascorbic acid, carotenoids and B vitamins in fruit and vegetable juices are more stable and less lost after HPP treatment. By altering the conformational changes of proteins, HPP technology can affect their catalytic ability and achieve an inactivating effect on enzymes, thus better preserving food quality. Currently, there is still no HPP-treated product in bird's nest, and its rich protein and active ingredients may be more effectively maintained under HPP treatment.

In view of the above technical problems, the object of the present invention is to provide a non-thermal processing method for fresh bird's nest. While maintaining the flavor and nutritional value of the bird's nest, it can effectively shorten the processing time of the bird's nest product, extend the shelf life of the fresh bird's nest product, and the texture is smooth and elastic. and toughness.

It is another object of the present invention to provide a fresh bird's nest prepared by the above non-thermal processing method.

To achieve the above objects, the present invention provides the following technical solutions.

A non-thermal processing method for fresh bird's nest, comprising:
Put a clean bird's nest, which has been cleaned by picking out hairs and feathers, in a container, add pure water to completely submerge it so that the bird's nest is completely infiltrated and expanded, and is kept at room temperature for 8-10 hours. a dipping step (1) in which the ratio of the original volume to the osmotic expansion volume is 1:5-6;
A step (2) of preparing a sugar solution by weighing an appropriate amount of sucrose, xylitol, or glucan and adding it to a specific proportion of pure water to make the sugar solution have a sugar content of 4-5;
The bird's nest permeated and expanded in step 1 and the sugar solution prepared in step 2 are mixed, placed in a heat-resistant and pressure-resistant packaging bag, vacuum-sealed, and the mass ratio of the permeated and expanded bird's nest to the sugar solution is 3:5. a vacuum packaging step (3) where ~2:3;
A hot water bath treatment step (4) in which the vacuum-packaged bird's nest is placed in a water bath at 80-90° C. for 10-20 min;
Ultrahigh pressure treatment step (5) of treating the bird's nest after water bathing at normal temperature, pressure 200-600 MPa, time 3-20 min to obtain the final fresh bird's nest product. and including.

The bird's nest is at least one of a bird's nest cup and/or a bird's nest strip.

The sucrose is crystal sugar.

The material of the packaging bag is nylon polyethylene.

In step 3, a certain amount of nuts, together with the permeated bird's nest and the sugar solution, are placed in a heat-resistant and pressure-resistant packaging bag, which is then vacuum-sealed.

The hot water bath treatment time in step 4 is 15-20 min.

The pressure during the ultrahigh pressure treatment in step 5 is 250-500 MPa, and the time is 5-17 min.

The beneficial effects of the present invention compared with the prior art are as follows.

In the present invention, the raw material is carefully selected and pretreated to obtain well-permeated and expanded bird's nest, and short-term low-temperature treatment and ultra-high pressure treatment under the conditions of pressure of 200-600 MPa and time of 3-20 minutes. can effectively prevent the problem of hydration and swelling of the packaging bag during bird's nest product storage, preserving its nutrients and good sensory qualities. The bird's nest produced by the present invention is silky and clear, has a smooth and elastic texture, has a high content of sialic acid, and has a microbiological index of GB 7098-2015 China. Complies with National Food Safety Standards Canned Food Regulations. The bird's nest product maintains better texture, nutrients, texture and flavor.

The present invention applies HPP technology to the production process of bird's nest products, establishes a non-thermal processing method for fresh bird's nest, and shortens the operation time compared with the traditional production method of bird's nest. , low energy consumption and long shelf life optimize bird's nest nutrition and quality.

Conventional ready-to-eat bird's nest products are boiled at a high temperature for a long time, usually at 95° C. for 35 minutes or more, so there is a risk that the flavor of the bird's nest will change significantly and the nutritional value will decrease. The bird's nest pretreatment temperature according to the present invention is 80-90° C. and the time is 10-20 min. This is lower than the traditional bird's nest processing temperature, and the processing time is also shorter, so that the nutrients can be better not destroyed, and the sensory qualities such as flavor and texture, especially the elasticity and toughness of the bird's nest. can be made unaffected by

Flowchart showing the non-thermal processing method for fresh bird's nest of the present invention

An embodiment of the present invention will be described with reference to the drawings.

The present invention, as shown in FIG. 1, is a method for non-heat processing of fresh bird's nest, wherein clean bird's nest whose hair and feathers have been removed and washed is placed in a container, and the bird's nest is completely processed. Pure water is added so that the bird's nest is completely submerged and left at room temperature for 8-10 hours so that the ratio of the original volume to the volume after osmosis and expansion is 1:5-6. a dipping step 1, wherein the bird's nest is at least one of a bird's nest cup or a bird's nest strip;
An appropriate amount of sucrose, xylitol, or glucan is weighed so that the sugar content of the sugar solution is 4-5 when measured using a saccharimeter, and it is added to a specific ratio of pure water, and the above-mentioned Step 2 of preparing a sugar solution, wherein the sucrose is crystal sugar;
The bird's nest permeated and expanded in step 1 and the sugar solution prepared in step 2 are mixed in a heat-resistant and pressure-resistant packaging bag and vacuum-sealed. : 3, and the material of the packaging bag is nylon polyethylene; a vacuum packaging step 3;
A hot water bath treatment step 4 in which the vacuum-packaged bird's nest is placed in a water bath at 80-90° C. for 10-20 min;
Super high pressure treatment step 5, in which the bathed bird's nest is treated under the conditions of normal temperature, pressure of 200-600 MPa, and time of 3-20 min to obtain the final fresh bird's nest product; including.

Preferably, in step 3, a certain amount of nuts, together with the permeated bird's nest and the sugar solution, is placed in a heat-resistant and pressure-resistant packaging bag and vacuum-sealed.

Preferably, the hot water bath treatment time in step 4 is 15-20 min.

Preferably, the pressure during the ultrahigh pressure treatment in step 5 is 250-500 MPa, and the time is 5-17 min.

[Example 1]
Select one or two of Indonesian fresh food bird's nest cups or bird's nest strips as the main raw material, select sucrose and water as auxiliary materials, and put one or two of the main raw materials into a container. , pure water is sprayed and the hair and feathers are picked out manually using a device such as a magnifying glass. Removed.

(1) Soaking: Put the washed bird's nest in a container, add pure water to completely submerge the bird's nest so that the bird's nest is completely infiltrated and expanded, and leave it at room temperature for 8-10 hours. rice field. The ratio of the original volume to the volume after osmotic swelling was 1:5-6.
(2) Preparation of sugar solution: A suitable amount of crystal sugar was weighed so that the sugar content of the sucrose solution was 4, measured using a saccharimeter, and added to pure water of a certain proportion.
(3) Vacuum packaging: About 20 g of permeated and expanded bird's nest and an appropriate amount of sucrose solution are mixed in a heat-resistant and pressure-resistant nylon polyethylene packaging bag, and individually packed in the bag. Each packed bag has a total weight of 50 g. It was weighed so that
(4) Hot water bath treatment: The wrapped bird's nest was placed in a water bath at 90°C for 15 minutes.
(5) Ultrahigh pressure treatment: The bird's nest after water bathing was treated at normal temperature for 5 minutes at a pressure of 500 MPa.

To check whether the product was damaged, each batch of product was randomly tested with ozone to check microbiological indicators, physical and chemical indicators, quality indicators, and sensory evaluation.

The bird's nest obtained by the above method is silky and clear, has little nutritional loss, has a smooth texture and a soft taste, and has microbiological indexes that comply with GB 7098-2015 Chinese national food. It meets safety standard canned food regulations and its shelf life reaches 1 month at 4°C.

[Example 2]
Select one or two of Indonesian fresh food bird's nest cups or bird's nest strips as the main raw material, select sucrose and water as auxiliary materials, and put one or two of the main raw materials into a container. , pure water is sprayed and the hair and feathers are picked out manually using a device such as a magnifying glass. Removed.

(1) Soaking: Put the washed bird's nest in a container, add pure water to completely submerge the bird's nest so that the bird's nest is completely infiltrated and expanded, and leave it at room temperature for 8-10 hours. , the ratio of the original volume to the volume after osmotic swelling was 1:5-6.
(2) Preparation of sugar solution: Weigh an appropriate amount of xylitol or glucan so that the sugar content of the sucrose solution is 4 to 5 when measured using a saccharimeter, and mix it with pure water at a specific ratio. I put it in
(3) Vacuum packaging: About 20 g of permeated and expanded bird's nest and an appropriate amount of sucrose solution are mixed in a heat-resistant and pressure-resistant nylon polyethylene packaging bag, and individually packed in the bag. Each packed bag has a total weight of 50 g. It was weighed so that
(4) Hot water bath treatment: The wrapped bird's nest was placed in a water bath at 80°C for 20 minutes.
(5) Ultrahigh pressure treatment: The bird's nest after water bathing was treated at normal temperature for 17 minutes at a pressure of 250 MPa.

To check whether the product was damaged, each batch of product was randomly tested with ozone to check microbiological indicators, physical and chemical indicators, quality indicators, and sensory evaluation.

The bird's nest obtained by the above method is silky and clear, has less nutritional loss, has a smooth and elastic texture, and the microbiological index has passed GB 7098-2015 China National Food Safety. It met standard canned food regulations and its shelf life reached 1 month at 4°C.

[Comparative example]
The conventional bird's nest processing process was: soaking of raw materials -> selection -> washing -> individual packaging of semi-finished products -> filling -> sealing -> stewing (100°C, 17 min)/sterilization (121°C, 17 min). Here, in industrial production, the thermal processing temperature is high, the thermal processing time is long, and the energy consumption is large.

In Examples 1 and 2, the thermal processing temperature was 90° C. or less and the thermal processing time was 20 min or less. Furthermore, the sialic acid content of the commercially available bird's nest products produced by conventional processing techniques and the bird's nest products of Examples 1 and 2 was detected. The bird's nest product produced by the thermal processing method could also retain 95% or more of sialic acid. Details are shown in Table 1.

Sixty-five volunteers were selected for the bird's nest of Example 1 and subjected to sensory evaluation. One was 26-30 years old, 18 were 31-40 years old, and 1 was 41-50 years old. Sensory evaluation mainly includes bird's nest appearance, flavor, texture, overall quality, and the like. Details are shown in Tables 2 to 5.

From the above table, it can be seen that the ultra-high pressure bird's nest product obtained in Example 1 has clear color, egg white flavor, soft and chewy texture, and thus good sensory evaluation results.

At the same time, the texture analysis of the bird's nest of Example 1 and Example 2 was performed, and the details are shown in Table 6. By measuring the texture index of the two types of bird's nest, the results show that there are certain differences in hardness, viscosity, elasticity, cohesiveness, adhesion, chewiness, and resilience of the two types of bird's nest. It is shown that.

The results of detection and analysis of total colony counts and mold counts in the bird's nest products of Examples 1 and 2 are shown in Table 7.

It should be noted that the above examples are only used to describe the technical solutions of the present invention and are not intended to limit them. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art will appreciate the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention. , modifications or equivalent substitutions may be made, all of which are intended to be included in the scope of the claims of the present invention.

Claims (7)

A non-thermal processing method for fresh bird's nest, comprising:
Put a clean bird's nest that has been cleaned by picking out hairs and feathers in a container, add pure water so that the bird's nest is completely soaked and expanded, and soak it at room temperature for 8 hours. a soaking step (1) in which the ratio of the original volume to the volume after osmotic swelling is 1:5-6 after leaving for -10 hours;
A sugar solution preparation step (2) of weighing an appropriate amount of sucrose, xylitol, or glucan and adding it to a specific ratio of pure water so that the sugar content of the sugar solution is 4-5;
The bird's nest permeated and expanded in step 1 and the sugar solution prepared in step 2 are mixed, placed in a heat-resistant and pressure-resistant packaging bag, vacuum-sealed, and the mass ratio of the permeated and expanded bird's nest to the sugar solution is 3. :5 to 2:3 vacuum packaging step (3);
A hot water bath treatment step (4) in which the vacuum-packaged bird's nest is placed in a water bath at 80-90° C. for 10-20 min;
An ultra-high pressure treatment step (5) of treating the bird's nest after water bathing at normal temperature with a pressure of 200-600 MPa for 3-20 min to obtain the final fresh bird's nest product. A method characterized by: The non-thermal processing method of fresh food bird's nest according to claim 1, wherein the bird's nest is at least one of a bird's nest cup and a bird's nest strip. The non-thermal processing method for fresh bird's nest according to claim 1, wherein the sucrose is crystal sugar. 2. The non-thermal processing method of fresh bird's nest according to claim 1, wherein the material of said packaging bag is nylon polyethylene. 2. The fresh food product according to claim 1, wherein in step 3, a certain amount of nuts is placed in a heat-resistant and pressure-resistant packaging bag together with the permeated and expanded bird's nest and the sugar solution, and the packaging bag is vacuum-sealed. A non-thermal processing method for a bird's nest. The non-thermal processing method for fresh bird's nest according to claim 1, characterized in that the hot water bath treatment time in step 4 is 15-20 min. The method for non-thermal processing of fresh bird's nest according to claim 1, characterized in that the pressure in step 5 is 250-500 MPa and the time is 5-17 min during the ultra-high pressure treatment.

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