CN111685289B - 一种微生态活菌玻态冻干虾仁的制备方法 - Google Patents
一种微生态活菌玻态冻干虾仁的制备方法 Download PDFInfo
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Abstract
一种微生态活菌玻态冻干虾仁的制备方法,该虾仁的制备方法包括如下步骤:S1、食材处理:将新鲜的虾清洗去除泥沙沥干,漂烫后去头、去尾、剥松虾壳并去除肠腺得到虾仁,将虾仁漂洗沥干后放入模具中;S2、一次玻态冻干;S3、辐照杀菌;S4、增加有益成分:在超净环境中,加入益生菌和益生元混合液;S5、二次玻态冻干;S6、打包处理;其技术要点为,经过玻态冻干的虾仁,最大程度保留天然食材的形态、色泽和气味,营养保留率高达96%,有效满足宠物对蛋白质等营养的需求;采用两次玻态冻干技术,充分植入益生元和活性益生菌,改善宠物肠道健康,增强体质。
Description
技术领域
本发明属于虾仁处理技术领域,具体是一种微生态活菌玻态冻干虾仁的制备方法。
背景技术
虾是一种生活在水中的节肢动物,属节肢动物甲壳类,其种类很多,包括南极红虾、青虾、河虾、草虾、对虾、明虾、龙虾、基围虾、黑虎虾等。虾具有很高的食疗营养价值,可以有蒸、炸等做法,并可以用做于中药材。
对于虾仁的预处理中,通常是去虾头、虾尾、剥离虾壳并去除肠腺处理,该过程需要手工剥离全部虾壳,容易造成一定的工作负担;市场上现有的冻干虾仁,形态大小不一,在堆积处理时,虾仁间因表面粗糙而产生较大摩擦,从而出现掉粉的情况,原本虾仁内的营养保留较少而且没有新增有益成分。
发明内容
本发明的目的在于克服现有技术的缺陷,提供一种微生态活菌玻态冻干虾仁的制备方法。
为实现上述目的,本发明采用了如下技术方案:
一种微生态活菌玻态冻干虾仁的制备方法,该虾仁的制备方法包括如下步骤:
S1、食材处理:将新鲜的虾清洗去除泥沙沥干,漂烫后去头、去尾、剥松虾壳并去除肠腺得到虾仁,将虾仁漂洗沥干后放入模具中;
S2、一次玻态冻干:将虾仁连同模具置于-110℃~-60℃超低温条件下进行急冻干燥,使食材中的水分子转变成玻态冰,得到一次玻态冻干虾仁;
S3、辐照杀菌;
S4、增加有益成分:在超净环境中,加入益生菌和益生元混合液;
S5、二次玻态冻干:按照一次波态冻干条件,对虾仁进行二次玻态冻干;
S6、打包处理:二次冻干后的虾仁分批量无菌包装,打包处理后放入包装箱内进行封装处理。
优选的,在所述步骤S1中,对虾进行漂洗的过程中使用到搅拌机,该处的漂洗步骤为:
(1)将未脱虾壳的虾仁、清水以及食用盐按照1:10:0.05的比例混合倒入到搅拌机内;
(2)在搅拌杆的表面套装橡胶套,并开启搅拌机,此时搅拌杆的转动速率为300-500 r/min,且搅拌机开启的时长为5-10 min;
(3)搅拌机停止工作后,将虾仁静放15-30 min,最后捞出即可。
优选的,在所述步骤S1、S2中,使用模具定型,该模具由食品级超耐低温材料制成。
优选的,所述模具为冷冲压成型铝板结构,每个铝板上开设有100个虾仁形态的凹槽,并在模具上设有玻璃盖板,每个盖板对应凹槽部分设有一个5 mm直径的圆孔,用于注入益生元和益生菌混合液。
优选的,在所述步骤S2、S5中,超低温急冻的时长为4-20 h。
优选的,在所述步骤S3中,辐照杀菌作业时的辐照剂量范围为5-10 kGy。
优选的,在所述步骤S4中,所述益生菌为地衣芽孢杆菌、枯草芽孢杆菌、两歧双歧杆菌、粪肠球菌、屎肠球菌、乳酸肠球菌、嗜酸乳杆菌、干酪乳杆菌、德式乳杆菌乳酸亚种(原名:乳酸乳杆菌)、植物乳杆菌、乳酸片球菌、戊糖片球菌、产朊假丝酵母、酿酒酵母、沼泽红假单胞菌、婴儿双歧杆菌、长双歧杆菌、短双歧杆菌、青春双歧杆菌、嗜热链球菌、罗伊氏乳杆菌、动物双歧杆菌、黑曲霉、米曲霉、迟缓芽孢杆菌、短小芽孢杆菌、纤维二糖乳杆菌、发酵乳杆菌、德氏乳杆菌保加利亚亚种(原名:保加利亚乳杆菌)、凝结芽孢杆菌中的一种或几种;所述益生元为果寡糖、低聚木糖、甘露寡糖、低聚半乳糖、壳寡糖、低聚壳寡糖、低聚异麦芽糖中的一种或几种。
优选的,在所述步骤S4中,所述超净环境包括超净工作台;加入益生菌和益生元混合液的过程可在超净工作台上操作,且益生元和益生菌混合液含有0.1-1%的海藻酸钠。
优选的,每克冻干虾仁益生元含量不低于50 mg、活性益生菌含量不低于1.0*107CFU。
优选的,在所述步骤S6中,将二次冻干后的虾仁分批量无菌包装,包装袋的封口处进行抽真空处理。
与现有技术相比,本发明提供了一种微生态活菌玻态冻干虾仁的制备方法,具有如下有益效果:
一是该种玻态冻干虾仁,能够同时满足宠物对优质蛋白、益生元、益生菌的需求,有效增强体质;同时利用到低浓度的海藻酸钠,可增加虾仁韧性,并且能形成保护层,减缓虾仁之间的剧烈摩擦,从而减少虾肉细粉生成,虾仁表面粘附的益生元和活性益生菌也不易脱落。稀薄的海藻酸钠常温下能吸水膨胀软化,虾仁复水也相对容易;
二是通过采用超低温急冻的方式对食材进行冻干,最大程度保留食材的形态、色泽、气味,营养保留率高达96%;而且产品品质高、重量轻、易保存和运输;虾仁在使用时,再吸水后,食材基本恢复为原有的形态,食材天然、绿色、安全以及方便营养;
三是采用搅拌清洗的方式,可节省剥离虾壳这一步骤,利用搅拌杆对绝大部分的虾仁进行去壳作业。
四是在对虾仁进行制备时使用到了特制的模具,可专门对每个虾仁进行分离处理,同时还利用到玻态冻干状态下虾仁的强吸水性,能够有效的吸入益生元和益生菌混合液;采用两次玻态冻干技术,充分植入益生元和活性益生菌,改善宠物肠道健康,增强体质。
附图说明
图1是本发明的简要制备流程图。
具体实施方式
本发明一种微生态活菌玻态冻干虾仁的制备方法不限于以下实施例的描述。
实施例1:
本实施例给出一种微生态活菌玻态冻干虾仁的制备方法,该虾仁的制备方法包括如下步骤:
S1、食材处理:将新鲜的虾清洗去除泥沙沥干,漂烫后去头、去尾、剥松虾壳并去除肠腺得到虾仁,将虾仁漂洗沥干后放入模具中;
在步骤S1的选材上,选取新鲜的虾可以是南美白对虾、基围虾等;
在本发明中优选南美白对虾,在下述注入益生元和益生菌混合液的过程化中,注入的量位5-7 mL,优选为6 mL。
S2、一次玻态冻干:将虾仁连同模具置于-110℃~-60℃超低温条件下进行急冻干燥,使食材中的水分子转变成玻态冰,得到一次玻态冻干虾仁;
S3、辐照杀菌;
S4、增加有益成分:在超净环境中,加入益生菌和益生元混合液;
S5、二次玻态冻干:按照一次波态冻干条件,对虾仁进行二次玻态冻干;
S6、打包处理:二次冻干后的虾仁分批量无菌包装,打包处理后放入包装箱内进行封装处理。
在步骤S1、S2中,使用模具定型,该模具由食品级超耐低温材料制成。
模具为冷冲压成型铝板结构,每个铝板上开设有100个虾仁形态的凹槽,并在模具上设有玻璃盖板,每个盖板对应凹槽部分设有一个5 mm直径的圆孔,用于注入益生元和益生菌混合液。
在步骤S2、S5中,超低温急冻的时长为4-20 h。
在步骤S3中,辐照杀菌作业时的辐照剂量范围为5-10 kGy。
在步骤S4中,益生菌为地衣芽孢杆菌、枯草芽孢杆菌、两歧双歧杆菌、粪肠球菌、屎肠球菌、乳酸肠球菌、嗜酸乳杆菌、干酪乳杆菌、德式乳杆菌乳酸亚种(原名:乳酸乳杆菌)、植物乳杆菌、乳酸片球菌、戊糖片球菌、产朊假丝酵母、酿酒酵母、沼泽红假单胞菌、婴儿双歧杆菌、长双歧杆菌、短双歧杆菌、青春双歧杆菌、嗜热链球菌、罗伊氏乳杆菌、动物双歧杆菌、黑曲霉、米曲霉、迟缓芽孢杆菌、短小芽孢杆菌、纤维二糖乳杆菌、发酵乳杆菌、德氏乳杆菌保加利亚亚种(原名:保加利亚乳杆菌)、凝结芽孢杆菌中的一种或几种;益生元为果寡糖、低聚木糖、甘露寡糖、低聚半乳糖、壳寡糖、低聚壳寡糖、低聚异麦芽糖中的一种或几种。
在步骤S4中,超净环境包括超净工作台;加入益生菌和益生元混合液的过程可在超净工作台上操作,且益生元和益生菌混合液含有0.1-1%的海藻酸钠。
上述提及益生元和活性益生菌中,每克冻干虾仁益生元含量不低于50 mg、活性益生菌含量不低于1.0*107 CFU。
在步骤S6中,将二次冻干后的虾仁分批量无菌包装,包装袋的封口处进行抽真空处理。
玻态冻干是一种玻态生物可逆的干燥技术,基于细胞生物学和生物化学原理,将现代生物学研究技术注入到传统的食品生产工艺中所开发出来的一种新的高保鲜干燥技术,是一种使物料在低温低压下脱水的干燥工艺。
实施例2
一种微生态活菌玻态冻干虾仁的制备方法,该虾仁采用上述实施例1的制备方法制备而成。
该虾仁的营养成分保证值占比(每100g)为:
表1 微生态活菌玻态冻干虾仁营养成分保证值占比
营养成分 | 占比 |
蛋白质 | 82.29% |
脂肪 | 1.54% |
水分 | 2.3% |
灰分 | 2.3% |
膳食纤维 | 0.3% |
通过采用超低温急冻的方式对食材进行冻干,最大程度保留食材的形态、色泽、气味,营养保留率高达96%;而且产品品质高、重量轻、易保存和运输;虾仁在使用时,再吸水后,食材基本恢复为原有的形态,食材天然、绿色、安全、方便营养。
实施例3
在所述步骤S1中,对虾进行漂洗的过程中使用到搅拌机,该处的漂洗步骤为:
(1)将未脱虾壳的虾仁、清水以及食用盐按照1:10:0.05的比例混合倒入到搅拌机内;
(2)在搅拌杆的表面套装橡胶套,并开启搅拌机,此时搅拌杆的转动速率为300-500r/min,且搅拌机开启的时长为5-10min;
(3)搅拌机停止工作后,将虾仁静放15-30min,最后捞出即可。
在步骤(3)中,对捞出后的虾仁进行检查,对部分未脱离虾壳的虾仁进行手动拨取,最终得到完整的虾仁。
上述采用搅拌清洗的方式,可节省剥离虾壳这一步骤,利用搅拌杆对绝大部分的虾仁进行去壳作业。
以上内容是结合具体的优选实施方式对本发明所作的进一步详细说明,不能认定本发明的具体实施只局限于这些说明。对于本发明所属技术领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干简单推演或替换,都应当视为属于本发明的保护范围。
Claims (9)
1.一种微生态活菌玻态冻干虾仁的制备方法,其特征在于,该制备方法包括如下步骤:
S1、食材处理:将新鲜的虾清洗去除泥沙沥干,漂烫后去头、去尾、剥松虾壳并去除肠腺,漂洗沥干后放入模具中;
S2、一次玻态冻干:将虾仁连同模具置于-110℃~-60℃超低温条件下进行急冻干燥,使食材中的水分子转变成玻态冰,得到一次玻态冻干虾仁;
S3、辐照杀菌;
S4、增加有益成分:在超净环境中,加入益生菌和益生元混合液,所述超净环境包括超净工作台;加入益生菌和益生元混合液的过程在超净工作台上操作,且益生元和益生菌混合液含有0.1-1%的海藻酸钠;
S5、二次玻态冻干:按照一次波态冻干条件,对虾仁进行二次玻态冻干;
S6、打包处理:将二次冻干后的虾仁分批量无菌包装,打包处理后放入包装箱内进行封装处理。
2.根据权利要求1所述的一种微生态活菌玻态冻干虾仁的制备方法,其特征在于:在所述步骤S1中,对虾进行漂洗的过程中使用到搅拌机,该处的漂洗步骤为:
(1)将未脱虾壳的虾仁、清水以及食用盐按照1:10:0.05的比例混合倒入到搅拌机内;
(2)在搅拌杆的表面套装橡胶套,并开启搅拌机,此时搅拌杆的转动速率为300-500 r/min,且搅拌机开启的时长为5-10 min;
(3)搅拌机停止工作后,将虾仁静放15-30 min,最后捞出即可。
3.根据权利要求1所述的一种微生态活菌玻态冻干虾仁的制备方法,其特征在于:在所述步骤S1、S2中,使用模具定型,该模具由食品级超耐低温材料制成。
4.根据权利要求1所述的一种微生态活菌玻态冻干虾仁的制备方法,其特征在于:所述模具为冷冲压成型铝板结构,每个铝板上开设有100个虾仁形态的凹槽,并在模具上设有玻璃盖板,每个盖板对应凹槽部分设有一个5 mm直径的圆孔,用于注入益生元和益生菌混合液。
5.根据权利要求1所述的一种微生态活菌玻态冻干虾仁的制备方法,其特征在于:在所述步骤S2、S5中,超低温急冻的时长为4-20 h。
6.根据权利要求1所述的一种微生态活菌玻态冻干虾仁的制备方法,其特征在于:在所述步骤S3中,辐照杀菌作业时的辐照剂量范围为5-10 kGy。
7.根据权利要求1所述的一种微生态活菌玻态冻干虾仁的制备方法,其特征在于:在所述步骤S4中,所述益生菌为地衣芽孢杆菌、枯草芽孢杆菌、两歧双歧杆菌、粪肠球菌、屎肠球菌、乳酸肠球菌、嗜酸乳杆菌、干酪乳杆菌、德式乳杆菌乳酸亚种、植物乳杆菌、乳酸片球菌、戊糖片球菌、产朊假丝酵母、酿酒酵母、沼泽红假单胞菌、婴儿双歧杆菌、长双歧杆菌、短双歧杆菌、青春双歧杆菌、嗜热链球菌、罗伊氏乳杆菌、动物双歧杆菌、黑曲霉、米曲霉、迟缓芽孢杆菌、短小芽孢杆菌、纤维二糖乳杆菌、发酵乳杆菌、德氏乳杆菌保加利亚亚种、凝结芽孢杆菌中的一种或几种;所述益生元为果寡糖、低聚木糖、甘露寡糖、低聚半乳糖、壳寡糖、低聚异麦芽糖中的一种或几种。
8.根据权利要求1所述的一种微生态活菌玻态冻干虾仁的制备方法,其特征在于:每克冻干虾仁益生元含量不低于50 mg、活性益生菌含量不低于1.0×107 CFU。
9.根据权利要求1所述的一种微生态活菌玻态冻干虾仁的制备方法,其特征在于:在所述步骤S6中,将二次冻干后的虾仁分批量无菌包装,包装袋的封口处进行抽真空处理。
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