CN111616324A - 一种小龙虾的加工方法及其应用 - Google Patents
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Abstract
本发明属于食品加工技术领域,公开了一种小龙虾的加工方法,通过同时使用番茄提取物和茶叶提取物腌制小龙虾,并采用非热杀菌的超高压杀菌方式对预包装小龙虾进行杀菌,最终得到的小龙虾肉质具有较高的硬度、弹性和咀嚼性,虾肉的保水率高,直接提高了小龙虾肉的感官品质。本发明小龙虾的处理方法可用于多种预调理食品及酱料中,应用范围广,市场前景大。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种小龙虾的加工方法及其应用。
背景技术
小龙虾又名克氏螯虾,属节肢动物门,为淡水虾类中个体较大的虾类。小龙虾味道鲜美、风味独特、高蛋白、低脂肪,虾黄具有蟹黄味,钙、磷、铁含量丰富,且含有丰富的硒和维生素等,是营养价值高的动物性食品,是我国目前市场上最畅销的淡水虾类。小龙虾的季节性非常强,每年3-5月开始上市,且以野生龙虾为主,市场供不应求,6月份后养殖龙虾开始上市,一直到9月份之后,小龙虾下市,小龙虾的销售及其产品的生产、加工和销售都受到其季节性的影响。
随着人们生活水平的提高,对食品更加注重营养合理、卫生、安全。天然、营养、安全、方便成为21世纪消费者对食品的要求,也成为水产品发展的一个趋势。如今,方便食品种类越来越多,也越来越受消费者的青睐。因此,将小龙虾加工为半成品,制成各种方便食品,改变季节性对龙虾产品销售和消费的限制,扩大产品的供应和销售,从而促进小龙虾产业的发展,也为水产品的加工开辟另一条道路。
目前,市面上常见的小龙虾类方便食品有自热火锅、方便米饭、方便面条、方便粉丝等,这些产品中的小龙虾为冻干龙虾尾,然而冻干龙虾尾口感差,完全失去了新鲜小龙虾肉质的Q弹感;甚至在一些小龙虾酱料中,仅以香精进行风味呈现,不含任何小龙虾成分。为此,一种肉质鲜嫩、口感Q弹的半成品小龙虾加工方法是目前行业内所急需的。
发明内容
基于背景技术中的问题,本发明目的在于提供一种小龙虾的加工方法,经过本发明方法处理得到的小龙虾肉质具有较高的硬度、弹性和咀嚼性,虾肉的保水率高,直接提高了小龙虾肉的感官品质。本发明小龙虾的处理方法可用于多种预调理食品中,应用范围广。
为达到上述目的,本发明采用的一个技术方案为:
一种小龙虾的加工方法,该方法包含以下步骤:
选择新鲜的小龙虾,去掉虾头或者选用冷冻后的小龙虾尾,清洗干净;
清洗后的小龙虾与番茄提取物、茶叶提取物混合均匀,低温下腌制1-3h;
将腌制小龙虾包装后进行超高压杀菌,即完成小龙虾加工步骤。
进一步的,所述番茄提取物与茶叶提取物的重量比为3:1-1:1。
进一步的,所述番茄提取物与茶叶提取物的总重量占小龙虾总重量的1-8%。
进一步的,所述番茄提取物与茶叶提取物的制备方法采用常用的生物天然活性成分提取法,如溶剂提取法、水蒸气蒸馏法、超临界流体萃取法。微波提取法等。
进一步的,所述腌制的温度为5-15℃。
进一步的,所述超高压杀菌的压强为200-650MPa,时间为10-30min。
进一步的,为了赋予小龙虾更丰富的味道,满足各种消费场景的需求,在低温腌制后还包含与香辛料和/或食品中允许添加的辅料进行混合的步骤。
本发明还公开了将上述任一所述的小龙虾加工方法应用在方便食品或调味酱料中。
进一步的,所述方便食品包含但不限于自热火锅、自热米饭、自热粉丝。
本发明还公开了一种采用上述任一所述加工方法得到的小龙虾产品。
与现有技术相比,本发明的有益效果为:
1.本发明同时采用了番茄提取物和茶叶提取物对小龙虾进行腌制,番茄提取物和茶叶提取物中的活性成分促进小龙虾中的水溶性蛋白凝胶网络结构的形成,通过控制这两种提取物的重量比以及与小龙虾的重量比,增加了小龙虾肉质的弹性,提高了小龙虾的咀嚼性和保水性。
2.本发明中使用的番茄提取物呈胡萝卜色,与小龙虾本身的颜色相近,番茄提取物的使用进一步增加了小龙虾的色泽,提升了感官特性。
3.本发明采用了超高压杀菌技术,通过控制压强与时间,进一步促进了小龙虾蛋白凝胶的形成,改善了凝胶的光滑、均匀性,使得凝胶强度更大,直接提高了小龙虾肉质的弹性。
4.本发明小龙虾的加工方法,可广泛用于自热火锅、自热米饭、方便面制品、方便粉丝制品中。
需要说明的是本发明的技术效果是个工艺步骤及参数相互协同、相互作用的结果,并非简单的工艺的叠加,各工艺的有机结合产生的效果远远超过各单一工艺功能和效果的叠加,具有较好的先进性和实用性。
具体实施方式
为了进一步了解本发明,下面结合具体实施例对本发明方法和效果做进一步详细的说明。有必要在此指出的是本实施例只用于对本发明进行进一步说明,不能理解为对本发明保护范围的限制,该领域的技术熟练人员可以根据上述本发明的内容作出一些非本质的改进和调整。
实施例1
一种小龙虾的加工方法,该方法包含以下步骤:
选择新鲜的小龙虾,去掉虾头或者选用冷冻后的小龙虾尾,清洗干净;
清洗后的小龙虾与番茄提取物、茶叶提取物混合均匀,低温下腌制1-3h;
将腌制小龙虾包装后进行超高压杀菌,即完成小龙虾加工步骤。
实施例2
具体地,所述番茄提取物与茶叶提取物的重量比为3:1-1:1;所述番茄提取物与茶叶提取物的总重量占小龙虾总重量的1-8%。
其中,所述番茄提取物与茶叶提取物的制备方法采用常用的生物天然活性成分提取法,如溶剂提取法、水蒸气蒸馏法、超临界流体萃取法、酶解法、微波提取法等。
实施例3
具体地,所述低温腌制温度为5-15℃;所述超高压杀菌的压强为200-650MPa,时间为10-30min。
实施例4
为了赋予小龙虾更丰富的味道,满足各种消费场景的需求,在低温腌制后还包含与香辛料和/或食品中允许添加的辅料进行混合的步骤。
实施例5
本发明的小龙虾加工方法应用在方便食品或调味酱料中,所述方便食品包含但不限于自热火锅、方便米饭、方便粉丝。
实施例6
(1)制备番茄提取物:
将番茄洗净,破碎匀浆,得到番茄匀浆液;
将100g番茄匀浆液和400ml水按质量比计算,即番茄匀浆液:水的为1:4的比例进行混合,得到混合液;
将上述步骤所得的混合液用超声波辅助进行提取,超声波辅助提取的功率为80w,时间为10min;
超声辅助提取后在45℃的水浴锅中浸提35min,浸提后于8000r/min,4℃的冷冻离心机上离心15min,得到的上清液过滤,收集所得的滤液,即为番茄提取液;
将番茄提取滤液经旋转蒸发仪控制压力为0.08-0.1MPa,温度在50-65℃的条件下进行减压浓缩,浓缩后的剩余物控制温度为-20--40℃进行冷冻干燥48h,即得番茄提取物。
(2)制备茶叶提取物:
将粉碎的10 g茶叶中加入2g碳酸钠并放入布袋内放好,置于三口烧瓶内,加乙醇50ml,加热煮沸0.5h,倾出提取液至蒸发皿内,再用10ml乙醇洗涤茶叶包,洗涤液并入提取液;
将装有提取液的蒸发皿置于石棉网上加热浓缩至提取液体积约20ml,冷却至室温后将浓缩液移置分液漏斗,加入等量的氯仿萃取2次,水层用于制备茶多酚。将氯仿萃取后的水层用等量乙酸乙酯萃取2次,每次20min,合并乙酸乙酯萃取液,水浴减压蒸馏回收乙酸乙酯,趁热将残液移入洁净干燥好的蒸发皿,改用水蒸气浴加热浓缩至近干,冷却至室温后,放入冰箱内冷冻干燥,即得所述茶叶提取物。
(3)一种小龙虾的加工方法:
选择新鲜的小龙虾,去掉虾头或者选用冷冻后的小龙虾尾,清洗干净;
将上述制得的番茄提取物、茶叶提取物按重量比3:1进行混合,称取0.1kg番茄提取物、茶叶提取物的混合物,加入至9.9kg的小龙虾混合均匀,10℃下腌制2h;
将腌制小龙虾包装后进行超高压杀菌,所施加压强为200MPa,保压时间为30min。
本实施例制备得到的小龙虾虾肉色泽鲜艳。
实施例7
(1)制备番茄提取物:
称取100重量份番茄,洗净打浆后,加入10重量份,且质量比1:3:1的果胶酶、木瓜蛋白酶与纤维素酶所组成的复合酶,再加入木瓜蛋白酶重量1.5%的4-羟基苯乙醇、1.3‰的茴香丙酮,在pH为4.5、温度为63℃的条件下搅拌水解25min,获得富含单糖的酶解物,煮沸15min后即得酶解液;
在酶解液中加入20重量份葡萄糖,混合均匀后,保持25℃,进行5h美拉德反应;
提取头香步骤中蒸馏后的残渣用质量比1:1的乙醇和水的复合溶剂在45℃温度下加热提取,浓缩后取上清液获得潜香组分;
将头香组分和潜香组分混合,2℃冷藏72h,取上清液即得番茄提取物。
(2)制备茶叶提取物:
与实施例6相同。
(3)一种小龙虾的加工方法:
选择新鲜的小龙虾,去掉虾头或者选用冷冻后的小龙虾尾,清洗干净;
将上述制备的番茄提取物、茶叶提取物按重量比2:1进行混合,称取0.8kg番茄提取物、茶叶提取物的混合物,加入至9.2kg的小龙虾混合均匀,5℃下腌制3h;
将腌制小龙虾包装后进行超高压杀菌,所施加压强为650MPa,保压时间为10min。
本实施例制备得到的小龙虾虾肉色泽鲜艳。
实施例8
番茄提取物、茶叶提取物方法与实施例6相同。
一种小龙虾的加工方法:
选择新鲜的小龙虾,去掉虾头或者选用冷冻后的小龙虾尾,清洗干净;
将上述制备的番茄提取物、茶叶提取物按重量比1:1进行混合,称取0.4kg番茄提取物、茶叶提取物的混合物,加入至9.6kg的小龙虾混合均匀,15℃下腌制1h;
将腌制小龙虾包装后进行超高压杀菌,所施加压强为400MPa,保压时间为20min。
本实施例制备得到的小龙虾虾肉色泽鲜艳。
实施例9
一种小龙虾酱料的制备方法
(1)配料预处理:
将大蒜、洋葱、生姜、大葱、香料、辣椒面清洗干净,加工成合适大小的颗粒或粉末;
(2)小龙虾加工:
取小龙虾按照实施例6的加工方法进行处理;
(3)炒料
锅中加入熟菜籽油,油温升至135℃,加入(2)中经处理过的龙虾尾,炒至虾尾卷曲,加入洋葱炒至锅内温度110℃;加入豆瓣酱炒香(此时锅内温度110℃),加入姜粒和蒜粒,炒制蒜粒表面微黄(锅内温度105℃);
加入香料粉、藤椒、辣椒片炒香(此时锅内温度103℃);
加入白砂糖、味精拌匀,倒入不锈钢桶中用可透气桶盖加盖冷却暂存,称重并做好生产记录,暂存的酱料须24小时内包装完,包装时用麻辣龙虾包预制袋按照净含量要求进行抽真空包装;包装后的料包须放置于0~4℃冷藏室,并于12小时内进行高温杀菌(121℃,30min),清洗,烘干,暂存。
对比例1
与实施例6相比,取消番茄提取物,仅添加茶叶提取物,其余成分及工艺保持不变。本对比例制备得到的小龙虾虾肉色泽较差。
对比例2
与实施例6相比,取消茶叶提取物,仅添加番茄提取物,其余成分及工艺保持不变。本对比例制备得到的小龙虾虾肉色泽较好。
对比例3
与实施例6相比,取消番茄提取物与茶叶提取物,其余成分及工艺保持不变。本对比例制备得到的小龙虾虾肉色泽较差。
对比例4
与实施例6相比,将超高压杀菌方式换为巴氏杀菌。本对比例制备得到的小龙虾虾肉色泽较好。
小龙虾质构特性检测:
小龙虾的质构特性是影响小龙虾感官品质重要因素,与蛋白质含量、种类及生化性质密切相关。虾肉的硬度、弹性、咀嚼性越高,小龙虾的口感越好。
将实施例6-8和对比例1-4加工得到的小龙虾去掉外壳,分别取1cm厚度的小龙虾虾仁,用质构仪进行测定小龙虾肉的硬度、弹性、咀嚼性。
所采用的质构仪为TA-XTPlus,探头为P36R,测试前速度2.0mm/S,测试速度:1.0mm/S,测试后速度1.0mm/S,强度80%。检测结果如表1所示。
表1
从表1可看出,实施例6-8的小龙虾虾肉的硬度、弹性和咀嚼性都明显优于对比例1-4;从对比例1-3可知,只有同时添加番茄提取物和茶叶提取物对小龙虾进行腌制,制备得到的小龙虾的弹性和咀嚼性才最好,即品质最高;从对比例4可知,采用巴氏杀菌这类热杀菌的方式会降低小龙虾肉质的弹性和咀嚼性,影响小龙虾的品质;从对比例1-4可知,只有同时添加番茄提取物和茶叶提取物对小龙虾进行腌制,并采用超高压杀菌制备得到的小龙虾虾肉品质最佳,口感最好。
以上各实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述各实施例对本发明进行了详细的说明,但本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分或者全部技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明各实施例技术方案的范围。
Claims (9)
1.一种小龙虾的加工方法,其特征在于,该方法包含以下步骤:
取小龙虾尾,清洗干净;
清洗后的小龙虾与番茄提取物、茶叶提取物混合均匀,低温下腌制1-3h;
将腌制小龙虾包装后进行超高压杀菌。
2.如权利要求1所述的方法,其特征在于,所述番茄提取物与茶叶提取物的重量比为3:1-1:1。
3.如权利要求1或2所述的方法,其特征在于,所述番茄提取物与茶叶提取物的总重量占小龙虾总重量的1-8%。
4.如权利要求1所述的方法,其特征在于,所述腌制的温度为5-15℃。
5.如权利要求1所述的方法,其特征在于,所述超高压杀菌的压强为200-650MPa,时间为10-30min。
6.如权利要求1所述的方法,其特征在于,所述低温腌制后还包含与香辛料和/或食品中允许添加的辅料进行混合的步骤。
7.一种如权利要求1-6任一所述的小龙虾加工方法在方便食品或调味酱料中的应用。
8.如权利要求7所述的应用,其特征在于,所述方便食品包含但不限于自热火锅、方便米饭、方便粉丝。
9.一种采用如权利要求1-6任一所述加工方法得到的小龙虾。
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