CN111084346A - Preparation process of sea cucumber tablet and sea cucumber tablet prepared by preparation process - Google Patents
Preparation process of sea cucumber tablet and sea cucumber tablet prepared by preparation process Download PDFInfo
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- CN111084346A CN111084346A CN201911338497.7A CN201911338497A CN111084346A CN 111084346 A CN111084346 A CN 111084346A CN 201911338497 A CN201911338497 A CN 201911338497A CN 111084346 A CN111084346 A CN 111084346A
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- sea cucumber
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- enzymolysis
- sea
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Classifications
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- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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
- A23L5/20—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
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
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- 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
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
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- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
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- 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
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- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation process of sea cucumber tablets and the sea cucumber tablets prepared by the preparation process, and relates to the technical field of food processing. The preparation process comprises the following steps: cleaning, pretreating, performing enzymolysis, freeze-drying, crushing, extruding and the like; the preparation method has the advantages of mild preparation process, no damage to marine nutritional ingredients, and reduced loss of sea cucumber nutritional substances, and can reduce fishy smell of sea cucumber by cleaning, pretreatment, enzymolysis and other steps, thereby improving flavor and taste of sea cucumber. The sea cucumber tablet prepared by the preparation process can be directly eaten as a buccal tablet, can be ground and put into dishes and soup to enhance nutrition or seasoning, can be directly brewed with boiled water for eating, and is convenient to eat; compared with sea cucumber powder, the sea cucumber tablet is easier to carry, easy to control the eating amount and easy to store, has less nutrient loss, basically has no fishy smell, and has better flavor and mouthfeel.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation process of sea cucumber tablets and the sea cucumber tablets prepared by the process.
Background
Sea cucumber, also known as stichopus japonicus, gelly and the like, is the head of eight delicacies of marine products, is rich in more than 50 nutrient components required by human bodies, such as amino acids, vitamins, chemical elements and the like, also contains various bioactive substances, such as acid mucopolysaccharide, saponin, collagen and the like, is rich in nutrition, has the effects of tonifying kidney and replenishing vital essence, strengthening yang and treating flaccidity, nourishing blood and moistening dryness and the like, is one of the rare sea delicacies which are indispensable to palace imperial banquet in the past and is now taken on the dining table of common people. However, after leaving the growing environment, if the conditions are not suitable for several hours, the live sea cucumbers will be dissolved by themselves and disappear, and the weight of the live sea cucumbers is reduced by about 80% in long-distance transportation, so that the sea cucumbers are difficult to transport and store and have large loss, and therefore, the sea cucumbers are processed into various sea cucumber products, wherein the traditional sea cucumber processing products comprise salted sea cucumbers, salted dried sea cucumbers, light dried sea cucumbers and the like. However, these traditional sea cucumber products need to be soaked in water for a long time before being eaten, and are not convenient to carry.
In order to overcome the defects of the traditional sea cucumbers, in the prior art, a patent with an authorization publication number of CN1219463C discloses a method for preparing sea cucumber freeze-dried powder, which comprises the following steps: a. cleaning, removing impurities, pulping or slicing; b. freeze drying, wherein the freeze drying is pre-freezing at (-2) - (-10) DEG C for 0.5 to 1.5h, then freezing at low temperature at (-10) - (-45) DEG C for 0.5 to 20h, then vacuumizing and heating, the vacuum degree is (0.05 to 40) mmHg, the heating temperature is 15 to 80 ℃, and the water content of the final product is 5 to 8 percent; c. crushing and sterilizing; the freeze-dried sea cucumber powder can be prepared. The freeze-dried sea cucumber powder does not need to be soaked for a long time, and is convenient to eat and carry.
The above prior art solutions have the following drawbacks: the freeze-dried sea cucumber powder can be added into dishes or can be taken with boiled water, but no matter how the sea cucumber powder is eaten, the sea cucumber powder has fishy smell and affects appetite, particularly for pregnant women, vomiting reaction exists originally, the eating of the sea cucumber powder is more difficult, and the sea cucumber powder has nutrition and is not eaten and absorbed and has no great use, so that the research and development of a sea cucumber product basically without fishy smell, good flavor and mouthfeel and good nutrient substance retention are urgently needed.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a preparation process of a sea cucumber tablet, which has the advantages of mild preparation process, no damage to marine nutritional ingredients, reduction of loss of nutrient substances of the sea cucumber, reduction of fishy smell of the sea cucumber through steps of cleaning, pretreatment, enzymolysis and the like, and improvement of flavor and mouthfeel of the sea cucumber.
The second purpose of the invention is to provide a sea cucumber tablet which has the advantages of convenient eating, easy carrying, easy control of eating amount, little loss of nutrient substances, basically no fishy smell, and good flavor and mouthfeel.
In order to achieve the first object, the invention provides the following technical scheme: a preparation process of a sea cucumber tablet comprises the following steps:
cleaning: removing viscera of fresh sea cucumbers, washing the fresh sea cucumbers with clear water, and then soaking the sea cucumbers in light salt water at the temperature of 30-40 ℃ for 5-12 min to obtain the cleaned sea cucumbers;
pre-treating, namely removing fishy smell of the cleaned sea cucumber by a covering method, an adsorption method or a microbial fermentation method;
enzymolysis: hydrolyzing the pretreated sea cucumber by protease for 0.5-2 h;
and (3) freeze drying: freezing the sea cucumber subjected to enzymolysis for 3 to 7 hours at the temperature of between minus 30 and minus 4 ℃ in a vacuum environment, and drying the sea cucumber by adopting a step-by-step heating mode to ensure that the water content of the dried sea cucumber is 1 to 7 percent;
crushing: crushing the dried sea cucumber into superfine powder with the average particle size of 5-10 mu m;
extruding: and extruding the crushed superfine powder into tablets, and drying until the water content is 2-5%, thus obtaining the sea cucumber tablets.
By adopting the technical scheme, through the steps of cleaning, pretreatment, enzymolysis, freeze drying, crushing, extrusion and the like, the sea cucumber tabletting with high quality can be prepared, the sea cucumber tabletting is uniform and does not cake, the color of the sea cucumber tabletting is uniform and consistent, no foreign impurities visible in normal vision exist, and the sea cucumber tabletting has the peculiar smell, no fishy smell and no other peculiar smell of the sea cucumber; the steps are mutually matched, and the prepared sea cucumber tablet does not have fishy smell which cannot be tolerated by people, basically has no fishy smell, and has better mouthfeel and flavor no matter the sea cucumber tablet is added into dishes and the like as seasoning, directly brewed with boiled water or directly eaten in the mouth. And the sea cucumber tabletting is easier to carry and store, and is convenient and practical compared with the sea cucumber tabletting. In the invention, the treatment conditions of the steps are relatively mild, the nutritional ingredients such as protein, sea cucumber polysaccharide and sea cucumber saponin in the sea cucumber are basically not damaged, and the nutritional ingredients in the sea cucumber are better preserved, thus being beneficial to the health of eaters; in the enzymolysis process, partial protein is hydrolyzed into amino acids and other substances which are well absorbed by human bodies by the protease, so that the probability that the nutrient substances in the sea cucumber are absorbed and utilized by the human bodies is improved.
In the invention, cleaning: removing viscera of the sea cucumber, washing the sea cucumber by using clear water, and then soaking the sea cucumber in light salt water at the temperature of 30-40 ℃ for 5-12 min to obtain the clean sea cucumber; further, the sea cucumber soaked in the light salt water is soaked in rice washing water for 1min to 3 min.
By adopting the technical scheme, fresh and alive sea cucumbers are selected, the internal organs of the sea cucumbers are removed, the sea cucumbers are washed by clean water, sludge on the surfaces of the sea cucumbers, blood in the sea cucumbers and the like are removed, and the sea cucumbers are washed clean. Then soaking the fabric in dilute saline water at the temperature of 30-40 ℃ for 5-12 min, wherein the concentration of the dilute saline water can be 3% -7%. The sea cucumber is soaked in the light saline water, so that the fishy smell of the sea cucumber can be removed, and the influence of the fishy smell on the flavor and the taste of the sea cucumber tabletting powder is avoided; the temperature of the light salt water is 30-40 ℃, and the oily surface layer on the surface of the sea cucumber can be dissolved to a certain extent, so that the fishy smell of the sea cucumber can be reduced. And finally soaking the marine seafood with rice washing water for 1-3 min, wherein the rice washing water is water after rice washing, and water molecules of the rice washing water can separate oil dirt and remove the marine fishy smell of the marine seafood by selecting the rice washing water with the pH value of 5.5-6. In the sea cucumber treatment process, the sea cucumber is soaked by the light salt solution and then soaked by the rice washing water, the fishy smell of the sea cucumber can be better removed by matching the two solutions, and the rice washing water can remove partial soaked salt on the sea cucumber, which is equivalent to desalting the sea cucumber, thereby conforming to the currently advocated diet concept of low salt and health.
The method comprises the steps of pretreatment, wherein the fishy smell of clean sea cucumbers is removed by a covering method, an adsorption method or a microbial fermentation method, the sea cucumbers are further treated by at least one of cooking wine, rice wine, vinegar and ginger by the covering method, the sea cucumbers are treated by any one of activated carbon, β -cyclodextrin or ion exchange resin by the adsorption method, the sea cucumbers are treated by at least one of yeast, lactic acid bacteria and bacillus aceticus by the microbial fermentation method, the fishy smell of the sea cucumbers is further removed by the microbial fermentation method during the pretreatment, the weight ratio of the microbes to the sea cucumbers is (0.7-1.5): 100, and the microbes are selected from at least one of yeast, lactic acid bacteria and bacillus aceticus.
By adopting the technical scheme, the fishy smell of the sea cucumber is mainly trimethylamine which is derived from mucus secreted by mucus glands, and the trimethylamine has fishy smell at normal temperature, in the invention, the fishy smell of the sea cucumber is further removed by any one of a covering method, an adsorption method or a microbial fermentation method, and the trimethylamine can be covered, adsorbed or removed, so that the flavor and taste of the sea cucumber tablet can be improved42H70O35The β -cyclodextrin molecule has an internal hydrophobic and external hydrophilic annular structure, can embed fishy substances so as to play a role in removing fishy smell, and can also play a role in removing bitter taste to a certain extent.
According to the invention, the rice washing water can remove the fishy smell of the sea cucumber to a certain extent, and the rice washing water contains nutrient components and sugar of rice, so that the survival condition is provided for the subsequent microbial fermentation, the microbial fermentation deodorization is facilitated, and the fishy smell removal effect can be enhanced by combining the rice washing water soaking and the microbial fermentation deodorization. In the fermentation, for better fermentation, a sugar source can be supplemented by adding brown sugar water, and fermentation conditions are controlled, such as: the fermentation temperature is 18-25 ℃, and the humidity is 50-60%.
Further, before enzymolysis, sea cucumber is made into slurry, and the slurry is prepared by the following steps: mixing sea cucumber and distilled water according to the weight ratio of 1: (7-15) and stirring to obtain the slurry.
By adopting the technical scheme, the sea cucumber and the distilled water are mixed according to a certain proportion and then are crushed, and the prepared slurry can be prepared, so that the hydrolysis of protein in the later period is facilitated, the enzymolysis step time is saved, and the efficiency of preparing the sea cucumber tabletting can be improved. The serous fluid can better release the nutrient substances in the sea cucumber, and is convenient for human bodies to absorb the nutrient substances in the sea cucumber tabletting.
In the invention, enzymolysis: hydrolyzing the pretreated sea cucumber slurry for 0.5-2 h by using protease, wherein the weight ratio of the protease to the slurry is (0.5-5): 100.
further, the protease comprises a hydrolytic protease and a flavor protease, and the weight ratio of the hydrolytic protease to the flavor protease is (2.3-8.7): 1; still further, the proteolytic enzyme is selected from at least one of papain, ficin, and bromelain; and further, the enzymolysis conditions comprise that the temperature is 42-57 ℃, and the pH is 5-7.
By adopting the technical scheme, according to the invention, the sea cucumber is treated by the hydrolytic protease and the flavourzyme according to a certain proportion, the hydrolytic protease can hydrolyze macromolecular proteins into amino acids, oligopeptides and the like which can be directly absorbed by human bodies in small intestines, active substances such as sea cucumber polysaccharide and sea cucumber saponin are dissociated, the molecular structures of the sea cucumber polysaccharide and the sea cucumber saponin are protected from being damaged by a mild enzymolysis technology, and the physiological effect of the sea cucumber active substances is fundamentally protected. The flavor protease can hydrolyze flavor substances in the sea cucumber, so that the flavor substances are released, the flavor of the sea cucumber tablet is enhanced and improved, the bitter taste is removed, the mouthfeel is improved, and the quality of the sea cucumber tablet is improved. In the invention, the enzymolysis condition is limited, and experimental research shows that under the condition, the enzymatic activities of the hydrolytic protease and the flavourzyme are better, the protein is easy to hydrolyze, the hydrolysis of the protein can be accelerated to a certain extent, and the production efficiency of the sea cucumber tabletting is improved.
In the invention, during protein hydrolysis, protein enzymolysis products with bitter taste and fishy smell can be generated, so that the flavor of the sea cucumber tablet is influenced, and the microbial fermentation method and the enzymolysis method are matched with each other, so that the fishy smell substances in the sea cucumber mucus can be removed, the bitter taste substances and the fishy smell substances in the protein hydrolysis process can be removed, the flavor of the hydrolyzed protein is improved, the fishy smell removing effect is enhanced, and the protein loss is less.
Further, in the freeze drying process, the sea cucumber after enzymolysis is frozen for 0.5h to 1h at the temperature of (-10) — (-4) ° C and then frozen for 2.5h to 6h at the temperature of (-10) — (-30) ° C; during drying, the sea cucumber is heated from 30 ℃ to 60 ℃ in a vacuum condition step by step, and the drying is stopped when the water content in the dried sea cucumber is 1-7%.
By adopting the technical scheme, the heating is carried out in 2-4 stages when the temperature is gradually increased from 30 ℃ to 60 ℃, preferably in three stages, and specifically classified as follows: and the temperatures of 30-40 ℃, 40-50 ℃ and 50-60 ℃ are sequentially used for heating the frozen sea cucumbers. The sea cucumber is treated by a freeze drying technology, so that the nutritional ingredients and the physiological active ingredients of the sea cucumber can be retained to the maximum extent. During freezing, the freezing temperature is gradually reduced, during drying, the drying temperature is gradually increased, freezing and drying are processes in a progressive mode, the temperature is relatively mild, the situation that the temperature is suddenly high or low is avoided, the phenomenon that nutritional ingredients in the sea cucumber are damaged due to sudden temperature change is avoided, and loss of less nutritional substances can be reduced. In the process of freeze drying, the effects of sterilization and enzyme deactivation can be achieved, additional steps of sterilization and enzyme deactivation are not needed, and resources are saved.
In order to achieve the second object, the invention provides the following technical scheme:
a sea cucumber tablet comprises a sea cucumber tablet prepared by the preparation process in the first item.
By adopting the technical scheme, the sea cucumber tablet is prepared by the steps of cleaning, pretreatment, enzymolysis, freeze drying, crushing, extrusion and the like, and the loss of nutrient substances of the sea cucumber tablet is less; the sea cucumber tabletting does not need to be soaked in water for a long time, and does not need means such as repeated water boiling, high-temperature heating and the like to achieve the purposes of cooking and sterilizing; the sea cucumber tablet can be added into dishes to serve as a seasoning, or can be directly brewed with boiled water, or can be directly eaten as a buccal tablet; compared with the sea cucumber powder, the sea cucumber tablet is more convenient to carry and store, can be eaten at any time, is convenient to control the eating quantity, and cannot be eaten too much and cannot be absorbed to cause waste.
In conclusion, the invention has the following beneficial effects:
firstly, the sea cucumber can be prepared into a high-quality sea cucumber tablet which has uniform color, uniform powder, no agglomeration, no visible foreign impurities in normal vision, no fishy smell and other peculiar smell and has the specific smell of the sea cucumber by the steps of cleaning, pretreating, enzymolysis, freeze drying, crushing, extruding and the like;
secondly, the microbial fermentation method and the enzymolysis method are matched with each other, so that fishy substances in the sea cucumber mucus can be removed, bitter substances and fishy substances in the protein hydrolysis process can be removed, the flavor of the hydrolyzed protein is improved, the fishy smell removing effect is enhanced, and the protein loss is less;
thirdly, the treatment conditions of the steps are mild, and the nutritional ingredients such as protein, sea cucumber polysaccharide and sea cucumber saponin in the sea cucumber are basically not damaged;
fourthly, the sea cucumber tablet is more convenient to carry and store, can be eaten at any time, and is convenient to control the eating amount.
Detailed Description
The present invention will be described in further detail with reference to examples.
Examples
Example 1
A preparation process of a sea cucumber tablet comprises the following steps:
cleaning: removing viscera of fresh sea cucumber, washing with clear water to remove sludge and dirty blood, and soaking in 7% light salt water at 30 deg.C for 12min to obtain cleaned sea cucumber;
pre-treating, namely uniformly mixing 100g of cleaned sea cucumber and 0.7g of yeast, and fermenting for 30min to obtain pre-treated sea cucumber;
preparing slurry: uniformly mixing the pretreated sea cucumber with 1510.5g of distilled water, stirring, and uniformly stirring to prepare slurry;
enzymolysis: adding papain 5.62g and flavourzyme 2.44g into the prepared slurry, stirring uniformly, and hydrolyzing for 0.5h at 42 ℃ and pH 5 to obtain enzymolysis sea cucumber liquid;
and (3) freeze drying: freezing the enzymolysis sea cucumber liquid at-10 deg.C for 0.5h under vacuum environment, and freezing at-30 deg.C for 2.5 h; then drying at 30 deg.C, 40 deg.C and 50 deg.C for a certain time, respectively, and stopping drying when the water content in the sea cucumber is 1%;
crushing: pulverizing dried Stichopus japonicus into superfine powder with average particle diameter of 5 μm;
extruding: and extruding the crushed superfine powder into tablets, and drying until the water content is 2% to obtain the sea cucumber tablets.
Example 2
A preparation process of a sea cucumber tablet comprises the following steps:
cleaning: removing viscera of fresh sea cucumber, washing with clear water to remove sludge and dirty blood, and soaking in 3% light salt water at 40 deg.C for 5min to obtain cleaned sea cucumber;
pre-treating, namely uniformly mixing 100g of cleaned sea cucumber and 1.5g of yeast, and fermenting for 60min to obtain pre-treated sea cucumber; preparing slurry: uniformly mixing the pretreated sea cucumber with 710.5g of distilled water, stirring, and uniformly stirring to prepare slurry;
enzymolysis: adding 36.41g of papain and 4.19g of flavourzyme into the prepared slurry, uniformly stirring, and hydrolyzing for 2h at the temperature of 57 ℃ and under the condition of pH 6 to obtain an enzymolysis sea cucumber liquid;
and (3) freeze drying: freezing the enzymolysis sea cucumber liquid at-4 deg.C for 1h, and freezing at-10 deg.C for 5 h; then drying at 40 deg.C, 50 deg.C and 60 deg.C for a certain time, respectively, and stopping drying when the water content in the sea cucumber is 7%;
crushing: pulverizing dried Stichopus japonicus into superfine powder with average particle diameter of 10 μm;
extruding: and extruding the crushed superfine powder into tablets, and drying until the water content is 5% to obtain the sea cucumber tablets.
Example 3
A preparation process of a sea cucumber tablet comprises the following steps:
cleaning: removing viscera of fresh sea cucumber, washing with clear water to remove sludge and dirty blood, and soaking in 5% light salt water at 37 deg.C for 9min to obtain cleaned sea cucumber;
pre-treating, namely uniformly mixing 100g of cleaned sea cucumber and 1.1g of yeast, and fermenting for 45min to obtain pre-treated sea cucumber; preparing slurry: uniformly mixing the pretreated sea cucumber with 1011g of distilled water, stirring, and uniformly stirring to prepare slurry;
enzymolysis: adding papain 18.53g and flavourzyme 3.71g into the prepared slurry, stirring uniformly, and hydrolyzing at 50 deg.C and pH 7 for 1.3h to obtain enzymolysis sea cucumber solution;
and (3) freeze drying: freezing the enzymolysis sea cucumber liquid at-8 deg.C for 0.8h under vacuum environment, and freezing at-22 deg.C for 5.2 h; then drying at 35 deg.C, 45 deg.C and 55 deg.C for a certain time, respectively, and stopping drying when the water content in the sea cucumber is 5%;
crushing: pulverizing dried Stichopus japonicus into superfine powder with average particle diameter of 7 μm;
extruding: and extruding the crushed superfine powder into tablets, and drying until the water content is 3.7%, thus obtaining the sea cucumber tablets.
Example 4
Example 4 differs from example 3 in that: in example 4, the sea cucumber soaked in the weak brine was soaked in the rice washing water for 2min in the washing step, and then the pretreatment step was performed, and the rest was the same as in example 3.
Example 5
Example 5 differs from example 4 in that: in example 5, the microorganisms used 0.7g of yeast and 0.4g of lactic acid bacteria in the pretreatment step, the rest being in accordance with example 4.
Example 6
Example 6 differs from example 4 in that: in example 6, the microorganisms used 0.36g of yeast, 0.37g of lactic acid bacteria and 0.37g of acetobacter in the pretreatment step, the rest being in accordance with example 4.
Example 7
Example 7 differs from example 4 in that: in example 7, the microorganisms used in the pretreatment step were 0.6g of yeast, 0.25g of lactic acid bacteria and 0.25g of Acetobacter, and the rest was the same as in example 4.
Example 8
Example 8 differs from example 5 in that: in example 8, in the pretreatment step, a masking method is used for pretreatment, that is, 100g of cleaned sea cucumber and 1.1g of rice wine (solid matter in the rice wine is filtered out, filtrate is obtained, in this example, the rice wine is common rice wine sold in the market) are mixed uniformly and fermented for 45min, so as to obtain pretreated sea cucumber; the rest of the process was the same as in example 5.
Example 9
Example 9 differs from example 5 in that in example 9, in the pretreatment step, pretreatment was performed by an adsorption method, i.e., 100g of cleaned sea cucumber and 1.1g of β -cyclodextrin were mixed uniformly and fermented for 45min to obtain pretreated sea cucumber, and the rest was the same as example 5.
Example 10
Example 10 differs from example 5 in that: in example 10, in the enzymolysis step, 6.17g of papain, 6.18g of sexual protease, 6.18g of bromelain and 3.71g of flavourzyme were added to the prepared slurry; the rest of the process was the same as in example 5.
Example 11
Example 11 differs from example 5 in that: in example 11, in the enzymolysis step, 13.25g of papain, 5.28g of bromelain and 3.71g of flavourzyme were added to the prepared slurry; the rest of the process was the same as in example 5.
Example 12
Example 12 differs from example 11 in that: in example 12, in the enzymolysis step, 13.25g of papain and 5.28g of bromelain were added to the prepared slurry, and the mixture was hydrolyzed at 50 ℃ and pH 6.5 for 1 hour; then 3.71g of flavourzyme was added and the treatment was continued for 0.3h, all the rest being in accordance with example 11.
Example 13
Example 13 differs from example 11 in that: in example 13, in the step of enzymolysis, 3.71g of flavourzyme was added to the prepared slurry and hydrolyzed at 50 ℃ and pH 6.5 for 1 hour; then 13.25g papain and 5.28g bromelain were added and treated for 0.3h, all the other in accordance with example 11.
Example 14
Example 14 differs from example 11 in that: in example 14, the slurry preparation step was carried out in which the pretreated sea cucumber and 2022g of distilled water were uniformly mixed, and the rest was the same as in example 11.
Example 15
Example 15 differs from example 11 in that: in example 15, there was no step of preparing a slurry; the rest of the process was the same as in example 11. Namely, the preparation process of the sea cucumber tablet comprises the following steps:
cleaning: removing viscera of fresh sea cucumber, washing with clear water to remove sludge and dirty blood, and soaking in 5% light salt water at 37 deg.C for 9min to obtain cleaned sea cucumber;
pre-treating, namely uniformly mixing 100g of cleaned sea cucumber and 1.1g of yeast powder, and fermenting for 45min to obtain pre-treated sea cucumber;
enzymolysis: adding papain 18.53g and flavourzyme 3.71g into the pretreated sea cucumber, adding distilled water 1011g, stirring uniformly, and hydrolyzing at 50 ℃ and pH 6.5 for 1.3h to obtain an enzymolysis sea cucumber solution;
and (3) freeze drying: freezing the enzymolysis sea cucumber liquid at-8 deg.C for 0.8h under vacuum environment, and freezing at-22 deg.C for 5.2 h; then drying at 35 deg.C, 45 deg.C and 55 deg.C for a certain time, respectively, and stopping drying when the water content in the sea cucumber is 5%;
crushing: pulverizing dried Stichopus japonicus into superfine powder with average particle diameter of 7 μm;
extruding: and extruding the crushed superfine powder into tablets, and drying until the water content is 3.7%, thus obtaining the sea cucumber tablets.
Example 16
Example 16 differs from example 11 in that: in example 16, in the pretreatment step, 100g of sea cucumber was mixed with 10g of yeast; the rest of the process was the same as in example 11.
Example 17
Example 17 differs from example 3 in that: in example 17, in the step of enzymolysis, 11.12g of papain and 11.12g of flavourzyme are taken; the rest of the process was the same as in example 3.
Example 18
Example 18 differs from example 11 in that: in example 18, in the step of enzymolysis, the environment of enzymolysis is 70 ℃ and the pH is 9; the rest of the process was the same as in example 11.
Example 19
Example 19 differs from example 11 in that: in example 19, in the freeze drying, the enzymatically hydrolyzed sea cucumber solution was frozen at-22 ℃ for 6 hours in a vacuum environment; then drying at 40 deg.C, 50 deg.C and 60 deg.C for a certain time, respectively, and stopping drying when the water content in the sea cucumber is 7%; the rest of the process was the same as in example 11.
Comparative example
Comparative example 1
Comparative example 1 differs from example 11 in that: in comparative example 1, there was no pretreatment step, and the rest was in accordance with example 11.
Comparative example 2
Comparative example 2 differs from example 11 in that: in comparative example 2, there was no enzymatic step, and the rest was the same as in example 11.
Comparative example 3
Comparative example 3 differs from example 11 in that: in comparative example 3, no flavourzyme was added in the enzymatic step, and the rest was the same as in example 11.
Comparative example 4
Comparative example 4 differs from example 11 in that in comparative example 4, papain and bromelain were not added in the enzymatic step, and the rest was identical to example 11.
Performance test
1. According to the requirements of the current standard in China, the raw and auxiliary materials meet the regulations of GB 2733-2015 national food safety standard fresh and frozen animal aquatic products, no raw and auxiliary materials except enzyme preparations other than the stichopus japonicus are added in the processing process, and the sensory indexes of color, smell, tissue, form and the like of the sea cucumber tablet are comprehensively evaluated.
In an environment with sufficient light and no peculiar smell, the sample is horizontally placed on a white enamel plate or a stainless steel workbench, the appearance, color, smell, impurities and the like of the sea cucumber tablet are evaluated by methods of visual inspection, nasal smell, taste, hand touch and the like, and sensory evaluation indexes are determined and detailed in table 1.
15 persons were randomly selected, and divided into 3 groups of 5 persons, each group evaluated the sea cucumber pressed sheet samples obtained in examples 1 to 19 and comparative examples 1 to 4, the average value of each group was taken as the evaluation value of the sample, and finally the average value of the three groups was taken as the sensory evaluation value of the sample.
2. Respectively detecting the components of each sea cucumber tabletting sample prepared in examples 1-19 and comparative examples 1-4, such as the contents of water, chloride, protein, sea cucumber polysaccharide, sea cucumber saponin and the like; wherein the protein adopts a Kjeldahl method in GB 5009.5-2016 (determination of protein in food safety national standard food); chloride (in Cl) in sea cucumber tablet-Counting), the chloride is determined by GB 5009.44-2016 (determination of chloride in national food safety standard); the sea cucumber polysaccharide adopts SC/T3049-2015 high performance liquid chromatography for measuring the sea cucumber polysaccharide content in the stichopus japonicus and products thereof; the sea cucumber saponin adopts GB/T33108-2016 (high performance liquid chromatography for measuring sea cucumber saponin in sea cucumber and products thereof); specific detection results are shown in table 2.
TABLE 1 sensory evaluation index Table
TABLE 2 table for content measurement of samples
As can be seen from tables 1 and 2, the sea cucumber tablets which have the advantages of low moisture content, low chloride content, high protein content, high sea cucumber polysaccharide content, high sea cucumber saponin content and good sensory evaluation can be prepared by using the preparation method disclosed by the invention.
As can be seen from the comparison of examples 1 to 4, the fishy smell of the sea cucumber can be removed by soaking the rice washing water; in the present invention, not only bitter substances and fishy smell substances in sea cucumber can be removed, but also the flavor of hydrolyzed protein can be improved, and the fishy smell removing effect can be enhanced, and the loss of proteins, sea cucumber polysaccharides and sea cucumber saponins is small, as can be seen from the comparison of example 11, comparative example 1 and comparative example 2.
In the present invention, it can be seen that by comparing example 11 with comparative example 3 and comparative example 4, the hydrolyzed protein and the flavor protein are combined with each other, not only can the fishy smell of sea cucumber be removed, but also the loss of nutrients such as protein, sea cucumber polysaccharide and sea cucumber saponin can be reduced.
Comparing example 11 with example 15, it can be seen that in the present invention, a step of preparing a slurry is added between the pretreatment and the enzymatic hydrolysis steps, which can reduce the loss of nutrients such as proteins, holothurian polysaccharides, holothurin, etc.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Claims (10)
1. A preparation process of a sea cucumber tablet is characterized by comprising the following steps: the preparation process comprises the following steps:
cleaning: removing viscera of the sea cucumber, washing the sea cucumber by using clear water, and then soaking the sea cucumber in light salt water at the temperature of 30-40 ℃ for 5-12 min to obtain the clean sea cucumber;
pre-treating, namely removing fishy smell of the cleaned sea cucumber by a covering method, an adsorption method or a microbial fermentation method;
enzymolysis: hydrolyzing the pretreated sea cucumber by protease for 0.5-2 h;
and (3) freeze drying: freezing the sea cucumber subjected to enzymolysis for 3 to 7 hours at the temperature of between minus 30 and minus 4 ℃ in a vacuum environment, and drying the sea cucumber by adopting a step-by-step heating mode to ensure that the water content of the dried sea cucumber is 1 to 7 percent;
crushing: crushing the dried sea cucumber into superfine powder with the average particle size of 5-10 mu m;
extruding: and extruding the crushed superfine powder into tablets, and drying until the water content is 2-5%, thus obtaining the sea cucumber tablets.
2. The preparation process of the sea cucumber tablet according to claim 1, which is characterized in that: the covering method comprises treating Stichopus japonicus with at least one of cooking wine, rice wine, vinegar and rhizoma Zingiberis recens;
the adsorption method comprises treating Stichopus japonicus with any one of activated carbon, β -cyclodextrin or ion exchange resin;
the microorganism fermentation method comprises treating Stichopus japonicus with at least one of yeast, lactobacillus and Acetobacter.
3. The preparation process of the sea cucumber tablet according to claim 2, which is characterized in that: during the pretreatment, the fishy smell of the sea cucumber is removed by a microbial fermentation method.
4. The preparation process of the sea cucumber pressed tablet according to claim 3, which is characterized in that: when the fishy smell of the sea cucumber is removed by a microbial fermentation method, the weight ratio of the used microbes to the sea cucumber is (0.7-1.5): 100, the microorganism is at least one of yeast, lactic acid bacteria and acetobacter.
5. The preparation process of the sea cucumber tablet according to claim 1, which is characterized in that: the sea cucumber is prepared into slurry before enzymolysis, and the slurry preparation steps are as follows:
mixing sea cucumber and distilled water according to the weight ratio of 1: (7-15) and stirring to obtain the slurry.
6. The preparation process of the sea cucumber tablet according to claim 1, which is characterized in that: the protease comprises a hydrolytic protease and a flavor protease, and the weight ratio of the hydrolytic protease to the flavor protease is (2.3-8.7): 1.
7. the preparation process of the sea cucumber pressed tablet according to claim 6, which is characterized in that: the hydrolytic protease is at least one selected from papain, ficin and bromelain.
8. The preparation process of the sea cucumber pressed tablet according to claim 7, which is characterized in that: the enzymolysis conditions comprise that the temperature is 42-57 ℃, and the pH is 5-7.
9. The preparation process of the sea cucumber tablet according to claim 1, which is characterized in that: in the freeze drying process, firstly freezing the sea cucumber subjected to enzymolysis for 0.5 h-1 h at the temperature of (-10) — (-4) ° C, and then freezing for 2.5 h-6 h at (-10) — (-30) ° C; during drying, the sea cucumber is heated from 30 ℃ to 60 ℃ in a vacuum condition step by step, and the drying is stopped when the water content in the dried sea cucumber is 1-7%.
10. A sea cucumber tablet is characterized in that: the sea cucumber tablet prepared by the preparation process of any one of claims 1 to 9.
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| CN113519792B (en) * | 2021-07-05 | 2023-12-19 | 百珍堂生物科技(浙江)有限公司 | Deodorization method for living abalone |
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| CN114938849B (en) * | 2022-04-16 | 2023-10-03 | 福建闽威食品有限公司 | Preparation method of dried fish |
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| CN116491632A (en) * | 2023-01-31 | 2023-07-28 | 大连工业大学 | Preparation method of low-fishy low-salt sea cucumber powder |
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