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A method of preparing seafood active nutrition lyophilized powder

A technology of seafood and freeze-dried powder, applied in food preparation, functions of food ingredients, food ingredients, etc., can solve the problems of active nutrient inactivation, nutrient loss, resource waste, etc., to improve skin elasticity and moisture, relieve Physical fatigue, immune strengthening effect

Inactive Publication Date: 2015-04-29
山海堂控股有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional seafood processed products can be stored for a long time, but they cannot be used directly. They need to be soaked and desalted for a long time. During the process of production and use, a large amount of seafood nutrients are lost in biological activity, and the human body only absorbs a small portion. Active nutrition causes serious waste of resources; currently there are two main processing technologies for seafood dry powder on the market: 1. Physical drying and crushing method, which cannot fundamentally change the characteristics of protein macromolecules, low nutritional activity, and low human absorption rate
2. Biological enzymatic hydrolysis, the current technology because the temperature of enzymatic hydrolysis is too high, resulting in a large amount of inactivation of active nutrients; one-step enzymatic hydrolysis, only a small part of the nutrients in the seafood are extracted, a large amount of nutrients are lost, and the waste is serious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Seafood used in embodiment 1 is fresh sea cucumber.

[0021] Step 1. Remove viscera and wash 10kg of seafood, add 3 times the weight of pure water, grind the seafood into a homogenate, and use ultrasonic waves (ultrasonic power is 60w, ultrasonic crushing time is 30min) to homogenize the performing crushing; centrifuging the crushed homogenate to obtain a first supernatant and a first filter residue; concentrating the first supernatant to obtain a concentrate 1.

[0022] Step 2, add water twice the weight of the first filter residue to the first filter residue, and then keep at 40°C for 3 hours to obtain a mixed solution containing the first filter residue, and centrifuge the mixed solution containing the first filter residue to obtain the second upper filter residue Clear liquid and second filter residue; Concentrate the second supernatant liquid and make concentrate 2;

[0023] Step 3, add water three times the weight of the second filter residue to the second filter...

Embodiment 2

[0028] The seafood used in embodiment 2 is fresh longan shellfish.

[0029] Step 1. Remove viscera and wash 10kg of seafood, add 3 times the weight of pure water, grind the seafood into a homogenate, and use ultrasonic waves (ultrasonic power is 90w, ultrasonic crushing time is 10min) to homogenize the performing crushing; centrifuging the crushed homogenate to obtain a first supernatant and a first filter residue; concentrating the first supernatant to obtain a concentrate 1.

[0030] Step 2, add water 4 times the weight of the first filter residue to the first filter residue, and then keep it at 60°C for 1 hour to obtain a mixed solution containing the first filter residue, and centrifuge the mixed solution containing the first filter residue to obtain the second upper filter residue Clear liquid and second filter residue; Concentrate the second supernatant liquid and make concentrate 2;

[0031] Step 3, add water 4 times the weight of the second filter residue to the secon...

Embodiment 3

[0035] The seafood used in embodiment 3 is fresh lobster.

[0036] Step 1, remove the viscera and wash 10kg of seafood, add 3 times the weight of pure water, grind the seafood into a homogenate, and use ultrasonic waves (ultrasonic power is 80w, ultrasonic crushing time is 15min) to homogenize the performing crushing; centrifuging the crushed homogenate to obtain a first supernatant and a first filter residue; concentrating the first supernatant to obtain a concentrate 1.

[0037] Step 2, add water three times the weight of the first filter residue to the first filter residue, and then keep at 50°C for 2 hours to obtain a mixed solution containing the first filter residue, and centrifuge the mixed solution containing the first filter residue to obtain the second upper filter residue Clear liquid and second filter residue; Concentrate the second supernatant liquid and make concentrate 2;

[0038] Step 3, add water twice the weight of the second filter residue to the second fil...

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Abstract

The present invention discloses a method of preparing seafood nutrition lyophilized powder. The method includes the following steps: 1,mincing the seafood, carrying out uniform pulp grinding and crushing; separating the uniform pulp and obtaining a first supernatant, carrying out concentration and obtaining a concentrated solution 1; 2, adding water to the first residue and carrying out thermal insulation, carrying out centrifugal separation and obtaining a second supernatant, carrying out concentration and obtaining a concentrated solution 2; 3, adding water to a second residue and carrying out complex enzymatic treatment; 4, carrying out sterilization on the production of the step 3, adding xylitol into the production and carrying out complex reaction, carrying out sterilization and centrifugation and obtaining a third supernatant, carrying out concentration and obtaining a concentrated solution 3; 5, mixing the concentrated solution l, 2 and 3 and obtaining a mixed concentrated solution, carrying out sterilization, freeze-drying and obtaining a seafood active nutrition lyophilized powder. According to the method, the prepared seafood active nutrition lyophilized powder can be more easily absorbed by human body; no preservatives, hormones or other harmful substances are added in the processing. The method is a more advanced seafood processing method.

Description

technical field [0001] The invention relates to the technical field of deep processing of seafood, in particular to a preparation method of active nutrition freeze-dried powder of seafood, such as freeze-dried sea cucumber active nutrition powder. Background technique [0002] Traditional seafood processed products can be stored for a long time, but they cannot be used directly. They need to be soaked and desalted for a long time. During the process of production and use, a large amount of seafood nutrients are lost in biological activity, and the human body only absorbs a small portion. Active nutrition causes serious waste of resources; currently there are two main processing technologies for dry seafood powder on the market: 1. Physical drying and crushing method, which cannot fundamentally change the characteristics of protein macromolecules, low nutritional activity, and low human absorption rate . 2. Biological enzymatic hydrolysis, the current technology is due to th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/325A23L1/29A23L1/333A23L1/33A23L17/00A23L17/40A23L17/50A23L33/00
CPCA23V2002/00A23V2200/302A23V2200/318A23V2200/324A23V2250/6422A23V2300/38
Inventor 陈丽娟
Owner 山海堂控股有限公司
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