Preparation method of low-smell and low-salt sea cucumber powder

Abstract

The invention discloses a method for preparing low-smell and low-salt sea cucumber powder, belonging to the field of marine food and its processing. The invention reduces the salt content in the sea cucumber powder and fundamentally reduces the substances causing the fishy smell by utilizing salt reduction temporary culture, pretreatment, endogenous enzyme coordinated gradient temperature control treatment, particle precontrol, high temperature prefabrication, drying, supercritical extraction and crushing, thereby ensuring the food safety of the sea cucumber product and avoiding the destruction of the nutritional components of the sea cucumber by boiling and reducing salt.

Description

Technical Field

[0001] The invention relates to a method for preparing low-smell and low-salt sea cucumber powder, belonging to the field of marine food and processing thereof. Background Art

[0002] Sea cucumber belongs to the phylum Echinodermata and class Holothurian. Sea cucumber contains abundant nutrients such as protein, amino acid, fatty acid, vitamins, and has high nutritional value. The types of commercially available sea cucumber products include fresh sea cucumber, dried sea cucumber, salted sea cucumber, sea cucumber capsule, sea cucumber oral liquid, and sea cucumber powder. With the development of society, people have higher and higher quality requirements for sea cucumber products. While attaching importance to the nutritional preservation of sea cucumber products, the attention and demand for its processing method and edible convenience are gradually improved. Generally speaking, powder products have the advantages of fast absorption, convenient consumption, and easy storage, so sea cucumbers are also processed into powder products. However, due to the influence of the living environment of sea cucumbers, the body wall of sea cucumbers itself has a fishy smell, and the salinity is also high, which affects the flavor and quality of the processed sea cucumber products to a certain extent.

[0003] From the perspective of food, the reduction of salt content in sea cucumbers is mainly achieved through boiling and soaking. However, although conventional high-temperature boiling can reduce salt to a certain extent, it will also lead to the loss of nutrients such as protein and polysaccharides; soaking is also the main method for reducing salt in sea cucumbers, but direct soaking and desalination of fresh sea cucumbers is not thorough and can easily cause tissue structure deterioration. Long-term soaking of sea cucumbers after boiling can also easily lead to loss of nutrients. At present, part of the deodorization of sea cucumbers is achieved through masking methods, mainly by adding some substances to cover up the fishy smell of sea cucumber products, or by microencapsulating sea cucumber powder through embedding methods. These methods do not remove the fishy smell of the sea cucumber itself. As the storage time increases, the fishy substances in the sea cucumber are gradually exposed, causing the flavor of the sea cucumber product to deteriorate. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention provides a method for preparing low-smell and low-salt sea cucumber powder, wherein the salt content (calculated as chloride ions) is less than 1.0%, no obvious fishy smell substances are detected by mass spectrometry, and no obvious fishy smell is detected by sensory evaluation, and the method mainly comprises the following steps:

[0005] 1. Temporary culture of sea cucumbers with reduced salt content

[0006] The captured sea cucumbers are placed in a 1.5-2.0% salt water with a concentration of more than 3 times the mass of the sea cucumbers for 3-48 hours, and the water temperature is controlled at 0-20°C; the salt water is prepared with sea crystal and potassium chloride, that is, 1 kg of sea crystal is added to 50-60 kg of pure water, and then 0.1-0.5 g / 100 mL of pure water is added with food-grade potassium chloride, and the mixture is fully dissolved before use;

[0007] 2. Sea cucumber pretreatment

[0008] The sea cucumber that has been temporarily raised after salt reduction is quickly opened at the abdomen, the contents in the sea cucumber body cavity are removed, and the body wall of the sea cucumber is cleaned with clean water;

[0009] 3. Endogenous enzyme coordinated gradient temperature control treatment

[0010] Soak the cleaned sea cucumber body wall in clean water of 2-5 times its mass, first soaking it in a low temperature range of 40-55°C for 20-120 minutes, then heating it to a high temperature range of 60-80°C and soaking it for 60-150 minutes, so as to achieve the tenderization of the sea cucumber body wall tissue and the reduction of salt loss;

[0011] 4. Particle pre-control

[0012] The raw sea cucumber body wall processed in step (3) is crushed into a coarse pulp using a meat grinder, a crusher or a wall breaking machine;

[0013] 5. High temperature prefabrication

[0014] Keeping the sea cucumber crushed into a coarse pulp in a high temperature environment of 105-115°C for 10-180 minutes;

[0015] 6. Vacuum freeze drying

[0016] Vacuum freeze drying for 12-72 hours to obtain freeze-dried sea cucumber products;

[0017] 7. Initial crushing

[0018] The freeze-dried sea cucumber is crushed into coarse sea cucumber powder within 20 meshes in a crusher;

[0019] 8. Supercritical Carbon Dioxide Extraction

[0020] Put the sea cucumber powder into the extraction kettle, set the extraction temperature, pressure, CO2 flow rate, etc. to make it in a supercritical state, and when the pressure of the extraction kettle is equal to the pressure of the storage tank storing CO2, start running the CO2 pump to perform dynamic extraction. After the extraction is completed, collect the sea cucumber powder in the extraction kettle and save it for later use; the extraction kettle temperature is set to 35°C, the circulating water temperature is 3-5°C, the extraction pressure is 20-30MPa, the CO2 flow rate is 30L / h, and the extraction time is 0.5-3h;

[0021] 9. Ultrafine grinding

[0022] The sea cucumber powder after supercritical dynamic extraction is crushed by a high-speed rotary crusher under liquid nitrogen precooling, a rotation speed of 10000 rpm, and a 0.5 mm aperture mesh to obtain a 100-mesh sieve of sea cucumber powder. The crushing method of the coarse sea cucumber powder is not limited to this method.

[0023] The obtained sea cucumber powder can be pressed into tablets, sea cucumber nutritional powder and other sea cucumber powder products.

[0024] The advantages of the present invention are:

[0025] 1. The preparation methods provided by the present invention are all physical treatments, which are simple to operate, low in cost, and improve the safety of the product, and are suitable for mass production in enterprises.

[0026] 2. The present invention reduces the salinity and bad flavor of the sea cucumber body wall through moderate regulation of endogenous enzymes, step-by-step desalination technology and supercritical dynamic extraction. The sea cucumber powder provided by the present invention is characterized by low fishy smell and low salinity, and the salinity of the sea cucumber body wall and the content of volatile flavor substances are effectively reduced.

[0027] 3. The present invention utilizes the configured salt water to temporarily culture sea cucumbers, which can ① simulate the composition of seawater and create a living environment for sea cucumbers; ② replace the excessive sodium salt in seawater by adding an appropriate amount of potassium chloride, thereby achieving the first step of reducing salt. Experiments have shown that at this concentration, sea cucumbers can maintain good vitality, effectively avoid quality risks of fresh sea cucumbers, reduce the content of sodium ions from the source, maintain the original flavor of sea cucumbers, and make them fresher. At the same time, appropriate potassium salts can improve the structural toughness of sea cucumber tissues.

[0028] 4. The body wall of fresh sea cucumber contains a large amount of endogenous enzymes. In the low temperature section, the body wall of sea cucumber is relatively loose under the action of enzymes. The loose state of the body wall tissue at this stage is conducive to the exchange of salt in the body wall of sea cucumber with external water. However, at this temperature, if the time is too long, the action of enzymes will cause tissue degradation and liquefaction to a certain extent, which is not conducive to the full removal of salt. Therefore, it is necessary to set a high temperature section to increase the temperature to passivate the activity of some enzymes, control the state of the body wall tissue of sea cucumber, and realize the removal of salt in sea cucumber at the same time;

[0029] 5. The principle of supercritical carbon dioxide extraction and separation process is to use supercritical carbon dioxide to have a special dissolving effect on certain special natural products, and to use the relationship between the solubility of supercritical carbon dioxide and its density, that is, to use the influence of pressure and temperature on the solubility of supercritical carbon dioxide. Usually, aquatic organisms have a so-called "fishy smell", and the fishy smell substances mainly come from the secondary metabolites, pollutants, microorganisms and enzymes in the external environment. Volatile substances in aquatic products, such as alcohols, aldehydes, ketones, hydrocarbons, esters and furans are the main sources of fishy smell substances, especially low molecular weight aldehyde substances, which generally present unpleasant flavors due to their low threshold. Supercritical carbon dioxide extraction technology can extract substances with high boiling point, low volatility and easy pyrolysis at a temperature far below their boiling point. Therefore, by using supercritical extraction and controlling the parameters, the content of these substances can be reduced to a certain extent. After testing, this treatment method can reduce the content of fishy substances. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 The volatile matter content of the sea cucumber powder before and after supercritical treatment in Example 1;

[0031] Figure 2 The main flavor substances contributed by the sea cucumber powder before and after supercritical treatment in Example 1;

[0032] Figure 3 It is a radar chart of sensory evaluation of sea cucumber coarse powder before and after supercritical treatment in Example 1. DETAILED DESCRIPTION

[0033] The following embodiment uses a gas chromatography-mass spectrometer to perform flavor inspection on sea cucumber coarse powder: 0.1g of sea cucumber powder is placed in a headspace injection bottle, 20-30μL of cyclohexanone is added as an internal standard, and a water bath is placed at 40-50°C for 40-50min. After incubation, the SPME injection needle with a gray extraction head is inserted into the headspace injection bottle to extract volatile components. The extraction temperature is 50°C and the extraction time is 20min. After the extraction is completed, the injection needle adsorbed with volatile components is inserted into the gas chromatography injection port for desorption, and the desorption time is 2min. The injection port temperature is 250°C. The chromatographic heating program is 35°C for 3min, and then the temperature is increased to 280°C at 5°C / min. The mass spectrometry conditions are ionization using an EI ion source, a voltage of 70eV, a temperature of 230°C, and a scanning range of 45-400. The obtained mass spectrometry data is retrieved using the NIST 2014 mass spectrometry database. The content was quantitatively analyzed by the internal standard method.

[0034] Flavor detection values ​​after supercritical treatment: benzaldehyde ≦0.063mg / kg; octanol ≦0.81mg / kg; 1-octen-3-ol ≦1.22mg / kg; 1-heptanol ≦0.049mg / kg; hexanal ≦0.675mg / kg; octanol ≦0.68mg / kg; toluene ≦0.066mg / kg.

[0035] In the following examples, the methods for determining salt content and ash content are GB5009.44-2016 and GB5009.4-2016, respectively.

[0036] Example 1

[0037] 1. Temporary storage of raw materials to reduce salt

[0038] The captured sea cucumbers are placed in 1.5% salt water with a concentration of more than 3 times the mass of the sea cucumbers for 5 hours, and the water temperature is controlled at 10°C; the salt water is prepared with sea crystal and potassium chloride, that is, 1 kg of sea crystal is added to 60 kg of pure water, and then 0.1% (g / 100 mL of pure water) of food-grade potassium chloride is added, and it is used after it is fully dissolved.

[0039] 2. Raw material pretreatment

[0040] The sea cucumber that has been temporarily cultured after salt reduction is quickly opened in the abdomen, the contents in the sea cucumber body cavity are removed, and the sea cucumber body wall is cleaned with clean water.

[0041] 3. Endogenous enzyme coordinated gradient temperature control treatment

[0042] Soak the cleaned sea cucumber body wall in clean water of twice its mass, first in a low temperature section of 40°C for 20 minutes, then heat the temperature to a high temperature section of 60°C and soak for 60 minutes to achieve tenderization of the sea cucumber body wall tissue and low loss and salt reduction.

[0043] 4. Particle pre-control

[0044] The sea cucumber body wall processed in step 3 is crushed into a coarse pulp using a wall breaking machine.

[0045] 5. High temperature prefabrication

[0046] The sea cucumbers crushed into a coarse pulp are kept in a high temperature environment of 115°C for 10 minutes.

[0047] 6. Vacuum freeze drying

[0048] The freeze-dried sea cucumber was obtained by vacuum freeze drying for 12 h.

[0049] 7. Initial crushing

[0050] The freeze-dried sea cucumbers are crushed into coarse sea cucumber powder within 20 meshes in a crusher.

[0051] 8. Supercritical extraction

[0052] Put the sea cucumber powder into the extraction kettle, set the extraction temperature, pressure, CO2 flow rate, etc. to make it in a supercritical state. When the pressure of the extraction kettle is equal to the pressure of the storage tank, press the CO2 pump on the touch screen to start dynamic extraction. The extraction kettle temperature is set to 35°C, the circulating water temperature is 3°C, the extraction pressure is 20MPa, the CO2 flow rate is 30L / h, and the extraction time is 3h. After the extraction is completed, collect the sea cucumber powder in the extraction kettle and save it for later use.

[0053] 9. Flavor detection

[0054] Take 0.1g of the sea cucumber powder obtained in step 7 and place it in a headspace injection bottle, add 20μL of cyclohexanone as an internal standard, and water bath at 50℃ for 40min. After incubation, insert the SPME injection needle with a gray extraction head into the headspace injection bottle to extract the volatile components. The extraction temperature is 50℃ and the extraction time is 20min. After the extraction is completed, the injection needle adsorbed with volatile components is inserted into the gas chromatography injection port for desorption, and the desorption time is 2min. The injection port temperature is 250℃. The chromatographic heating program is 35℃ for 3min, and then heated to 280℃ at 5℃ / min. The mass spectrometry conditions are ionization using an EI ion source, a voltage of 70eV, a temperature of 230℃, and a scanning range of 45-400. The obtained mass spectrometry data is retrieved using the NIST 2014 mass spectrometry database. The content is quantitatively analyzed by the internal standard method.

[0055] Flavor detection values ​​after supercritical treatment: benzaldehyde ≦0.065mg / kg; octanol ≦0.79mg / kg; 1-octen-3-ol ≦1.2mg / kg; 1-heptanol ≦0.051mg / kg; hexanal ≦0.683mg / kg; octanol ≦0.65mg / kg; toluene ≦0.062mg / kg.

[0056] 10. Ultrafine grinding

[0057] The sea cucumber powder extracted with supercritical carbon dioxide was crushed using a high-speed rotary crusher under the conditions of liquid nitrogen pre-cooling, a rotation speed of 10,000 rpm, and a 0.5 mm aperture mesh to obtain a 100-mesh sieve of sea cucumber powder.

[0058] 11. Prefabrication of products

[0059] The sea cucumber powder that has been pre-treated by desalting etc. can be pressed into flakes, sea cucumber nutritional powder and other sea cucumber powder products.

[0060] 12. Product salt content detection

[0061] The sea cucumber powder obtained in step 10 of the above method was tested for salt content and ash content. The results are shown in Table 1 below.

[0062] Table 1

[0063]

[0064] Example 2

[0065] 1. Temporary curing of raw materials to reduce salt

[0066] The captured sea cucumbers are placed in 1.8% salt water with a concentration of more than 3 times the mass of the sea cucumbers for temporary storage for 20 hours, and the water temperature is controlled at 20°C; the salt water is prepared with sea crystal and potassium chloride, that is, 1 kg of sea crystal is added to 55 kg of pure water, and then 0.3% (g / 100 mL of pure water) of food-grade potassium chloride is added, and the solution is fully dissolved before use.

[0067] 2. Sea cucumber pretreatment

[0068] The sea cucumber that has been temporarily cultured after salt reduction is quickly opened in the abdomen, the contents in the sea cucumber body cavity are removed, and the sea cucumber body wall is cleaned with clean water.

[0069] 3. Endogenous enzyme coordinated gradient temperature control treatment

[0070] The cleaned sea cucumber body wall is soaked in clean water of 5 times its mass, first in a low temperature section of 55°C for 60 minutes, then the temperature is raised to a high temperature section of 80°C and soaked for 100 minutes to achieve tenderization of the sea cucumber body wall tissue and low loss and salt reduction.

[0071] 4. Particle pre-control

[0072] The sea cucumber body wall processed in step 3 is crushed into a coarse pulp using a meat grinder.

[0073] 5. High temperature prefabrication

[0074] The sea cucumbers crushed into a coarse pulp are kept in a high temperature environment of 105°C for 100 minutes.

[0075] 6. Vacuum freeze drying

[0076] The freeze-dried sea cucumber was obtained by vacuum freeze drying for 36 hours.

[0077] 7. Initial crushing

[0078] The freeze-dried sea cucumbers are crushed into coarse sea cucumber powder within 20 meshes in a crusher.

[0079] 8. Supercritical extraction

[0080] Put the sea cucumber powder into the extraction kettle, set the extraction temperature, pressure, CO2 flow rate, etc. to make it in a supercritical state. When the pressure of the extraction kettle is equal to the pressure of the storage tank, press the CO2 pump on the touch screen to start dynamic extraction. The extraction kettle temperature is set to 35°C, the circulating water temperature is 3°C, the extraction pressure is 25MPa, the CO2 flow rate is 30L / h, and the extraction time is 1.5h. After the extraction is completed, collect the sea cucumber powder in the extraction kettle and save it for later use.

[0081] 9. Flavor detection

[0082] Take 0.1g of the sea cucumber powder obtained in step 7 and place it in a headspace injection bottle, add 30μL of cyclohexanone as an internal standard, and water bath at 40℃ for 50min. After incubation, insert the SPME injection needle with a gray extraction head into the headspace injection bottle to extract the volatile components. The extraction temperature is 50℃ and the extraction time is 20min. After the extraction is completed, the injection needle adsorbed with volatile components is inserted into the gas chromatography injection port for desorption, and the desorption time is 2min. The injection port temperature is 250℃. The chromatographic heating program is 35℃ for 3min, and then heated to 280℃ at 5℃ / min. The mass spectrometry conditions are ionization using an EI ion source, a voltage of 70eV, a temperature of 230℃, and a scanning range of 45-400. The obtained mass spectrometry data is retrieved using the NIST 2014 mass spectrometry database. The content is quantitatively analyzed by the internal standard method.

[0083] Flavor detection values ​​after supercritical treatment: benzaldehyde ≦0.06mg / kg; octanol ≦0.78mg / kg; 1-octen-3-ol ≦1.06mg / kg; 1-heptanol ≦0.044mg / kg; hexanal ≦0.68mg / kg; octanol ≦0.62mg / kg; toluene ≦0.06mg / kg.

[0084] 10. Ultrafine grinding

[0085] The sea cucumber powder extracted with supercritical carbon dioxide was crushed using a high-speed rotary crusher under the conditions of liquid nitrogen pre-cooling, a rotation speed of 10,000 rpm, and a 0.5 mm aperture mesh to obtain a 100-mesh sieve of sea cucumber powder.

[0086] 11. Prefabrication of products

[0087] The sea cucumber powder that has been pre-treated by desalting etc. can be pressed into flakes, sea cucumber nutritional powder and other sea cucumber powder products.

[0088] 12. Product salt content detection

[0089] The salt content and ash content of the sea cucumber powder obtained in step 10 of the above method were measured, and the results are shown in Table 2 below.

[0090] Table 2

[0091]

[0092] Example 3

[0093] 1. Temporary curing of raw materials to reduce salt

[0094] The captured sea cucumbers are placed in 2.0% brine with a concentration of more than 3 times the mass of the sea cucumbers for temporary culture for 48 hours, and the water temperature is controlled at 0°C; the brine is prepared with sea crystal and potassium chloride, that is, 1 kg of sea crystal is added to 50 kg of pure water, and then 0.5% (g / 100 mL of pure water) of food-grade potassium chloride is added, and the solution is fully dissolved before use.

[0095] 2. Sea cucumber pretreatment

[0096] The sea cucumber that has been temporarily cultured after salt reduction is quickly opened in the abdomen, the contents in the body cavity are cleared out, and the body wall of the sea cucumber is cleaned with clean water.

[0097] 3. Endogenous enzyme coordinated gradient temperature control treatment

[0098] The cleaned sea cucumber body wall is soaked in clean water 3 times its mass, first soaked in a low temperature section of 50°C for 120 minutes, then heated to a high temperature section of 70°C and soaked for 150 minutes, to achieve tenderization of the sea cucumber body wall tissue and low loss and salt reduction.

[0099] 4. Particle pre-control

[0100] The sea cucumber body wall processed in step 3 is crushed into a coarse pulp using a meat grinder.

[0101] 5. High temperature prefabrication

[0102] The sea cucumber body wall crushed into a coarse pulp is kept in a high temperature environment of 110°C for 180 minutes.

[0103] 6. Vacuum freeze drying

[0104] The freeze-dried sea cucumber product was obtained by vacuum freeze-drying for 72 hours.

[0105] 7. Initial crushing

[0106] The freeze-dried sea cucumber is crushed into coarse sea cucumber powder in a crusher.

[0107] 8. Supercritical extraction

[0108] Put the sea cucumber powder into the extraction kettle, set the extraction temperature, pressure, CO2 flow rate, etc. to make it in a supercritical state. When the pressure of the extraction kettle is equal to the pressure of the storage tank, press the CO2 pump on the touch screen to start dynamic extraction. The extraction kettle temperature is set to 35°C, the circulating water temperature is 4°C, the extraction pressure is 30MPa, the CO2 flow rate is 30L / h, and the extraction time is 0.5h. After the extraction is completed, collect the sea cucumber powder in the extraction kettle and save it for later use.

[0109] 9. Flavor detection

[0110] Take 0.1g of the sea cucumber powder obtained in step 7 and place it in a headspace injection bottle, add 30μL of cyclohexanone as an internal standard, and water bath at 50℃ for 50min. After incubation, insert the SPME injection needle with a gray extraction head into the headspace injection bottle to extract the volatile components. The extraction temperature is 50℃ and the extraction time is 20min. After the extraction is completed, the injection needle adsorbed with volatile components is inserted into the gas chromatography injection port for desorption, and the desorption time is 2min. The injection port temperature is 250℃. The chromatographic heating program is 35℃ for 3min, and then heated to 280℃ at 5℃ / min. The mass spectrometry conditions are ionization using an EI ion source, a voltage of 70eV, a temperature of 230℃, and a scanning range of 45-400. The obtained mass spectrometry data is retrieved using the NIST 2014 mass spectrometry database. The content is quantitatively analyzed by the internal standard method.

[0111] Flavor detection values ​​after supercritical treatment: benzaldehyde ≦0.069mg / kg; octanol ≦0.783mg / kg; 1-octen-3-ol ≦1.21mg / kg; 1-heptanol ≦0.05mg / kg; hexanal ≦0.684mg / kg; octanol ≦0.623mg / kg; toluene ≦0.06mg / kg.

[0112] 10. Ultrafine grinding

[0113] The sea cucumber powder extracted with supercritical carbon dioxide was crushed using a high-speed rotary crusher under the conditions of liquid nitrogen pre-cooling, a rotation speed of 10,000 rpm, and a 0.5 mm aperture mesh to obtain a 100-mesh sieve of sea cucumber powder.

[0114] 11. Prefabrication of products

[0115] The sea cucumber powder that has been pre-treated by desalting etc. can be pressed into flakes, sea cucumber nutritional powder and other sea cucumber powder products.

[0116] 12. Product salt content detection

[0117] The sea cucumber powder obtained in step 10 of the above method was tested for salt content and ash content. The results are shown in Table 3 below.

[0118] Table 3

[0119]

[0120] Compare the sea cucumber coarse powder obtained in step 7 of Example 1 (i.e., the sea cucumber powder before supercriticality) with the sea cucumber powder obtained in step 8:

[0121] (1) Comparative analysis of flavor detection and verification results of deodorization effect:

[0122] SPME analysis detected 80 volatile substances, such as Figure 1As shown in the figure, the main flavor substances are alcohols, aldehydes, ketones, hydrocarbons and esters. Compared with the raw material sea cucumber powder, the volatile flavor substances of the supercritically treated sea cucumber powder have lower contents of alcohols, aldehydes and esters, and higher contents of ketones and hydrocarbons. Figure 2 As shown, the main contributors to the fishy smell of sea cucumbers are 1-octen-3-ol, octanol, nonadienal, decane, heptaldehyde and other substances. The content of the main contributing volatile flavor substances in sea cucumber powder after supercritical extraction is reduced to varying degrees.

[0123] According to existing research reports, volatile flavor substances in aquatic products are the main fishy smell substances in aquatic products, such as aldehydes with low molecular weight. The threshold of aldehydes is very low, which usually makes aquatic products produce some unpleasant odors, while at low concentrations they will show fragrance. The content of aldehydes and other flavors can be significantly reduced by supercritical dynamic extraction, such as Figure 2 Among them, the concentration of benzaldehyde changed the most, followed by octanol. The concentration of benzaldehyde dropped from 3.345mg / kg to 0.06mg / kg; the concentration of octanol dropped from 2.34mg / kg to 0.787mg / kg; the concentration of 1-octen-3-ol dropped from 1.15mg / kg to 1.06mg / kg; the concentration of 1-heptanol dropped from 0.435mg / kg to 0.041mg / kg; the concentration of hexanal dropped from 1.17mg / kg to 0.68mg / kg; the concentration of octanal dropped from 1.47mg / kg to 0.61mg / kg; and the concentration of toluene dropped from 0.43mg / kg to 0.051mg / kg.

[0124] (2) Sensory analysis before and after deodorization, sensory results of deodorization effect:

[0125] Specific evaluation method: Place equal amounts of sea cucumber powder before and after supercritical treatment in transparent measuring cups, and a sensory evaluation panel consisting of 20 trained sensory evaluators will score each item by sniffing according to the sea cucumber flavor evaluation criteria, with a maximum score of 15 for each indicator. The sensory evaluation analysis table is shown in Table 4.

[0126] Sensory evaluation and analysis results of sea cucumber powder before and after supercritical treatment, such as Figure 3 As shown, the sensory scores of fishy smell, rancid smell and mushroom flavor of sea cucumber powder after supercritical extraction were reduced compared with those before supercritical extraction, while the sensory scores of cucumber flavor and green flavor were improved. The overall acceptability of sea cucumber powder after supercritical extraction was improved.

[0127]

[0128] Although the present invention has been disclosed as above in the form of a preferred embodiment, it is not intended to limit the present invention. Anyone familiar with this technology can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. A method for preparing low-smell and low-salt sea cucumber powder, characterized in that: The main steps are as follows: (1) Temporary culture of sea cucumbers with reduced salt content The captured sea cucumbers are placed in a salt water with a concentration of 1.5 or 1.8% and a weight of more than 3 times the mass of the sea cucumbers for 3-48 hours, and the water temperature is controlled at 0-20°C; the salt water is prepared with sea crystal and potassium chloride, that is, 1 kg of sea crystal is added to 50-60 kg of pure water, and then potassium chloride is added, the concentration of potassium chloride is 0.1, 0.3 or 0.5 g / 100 mL, and the salt water is fully dissolved before use; (2) Sea cucumber pretreatment The sea cucumber that has been temporarily raised by reducing salt is opened at the abdomen, the contents in the body cavity of the sea cucumber are removed, and the body wall of the sea cucumber is cleaned with water; (3) Endogenous enzyme synergistic gradient temperature control treatment Soak the cleaned sea cucumber body wall in clean water of 2-5 times its mass, first at 40-55°C for 60 minutes, then at 60-80°C for 100 minutes; or soak the cleaned sea cucumber body wall in clean water of 2-5 times its mass, first at 40-55°C for 120 minutes, then at 60-80°C for 150 minutes; (4) Particle pre-control The raw sea cucumber body wall processed in step (3) is crushed into a coarse pulp using a meat grinder, a crusher or a wall breaking machine; (5) High temperature prefabrication Keeping the sea cucumber crushed into a coarse pulp in a high temperature environment of 105-115° C. for 10 minutes, 100 minutes or 180 minutes; (6) Vacuum freeze drying The sea cucumber slurry prepared at high temperature is subjected to vacuum freeze drying for 12-72 hours to obtain freeze-dried sea cucumber freeze-dried products; (7) Initial crushing The freeze-dried sea cucumber is crushed into coarse sea cucumber powder within 20 meshes in a crusher; (8) Supercritical Carbon Dioxide Extraction The sea cucumber crude powder is placed in an extraction kettle for supercritical carbon dioxide extraction. After the extraction is completed, the sea cucumber powder in the extraction kettle is collected and stored for later use. The temperature of the extraction kettle is set to 35°C, the temperature of the circulating water is 3-5°C, the extraction pressure is 20-30MPa, the CO2 flow rate is 30L / h, and the extraction time is 0.5-3h; (9) Ultrafine grinding The sea cucumber powder extracted with supercritical carbon dioxide was passed through a high-speed rotary pulverizer, and pulverized under the conditions of liquid nitrogen pre-cooling, a rotation speed of 10,000 rpm, and a 0.5 mm aperture mesh screen to obtain a finished sea cucumber powder with a 100-mesh sieve.

2. The low-salt sea cucumber powder prepared by the method according to claim 1.

3. A sea cucumber powder product containing the low-salt sea cucumber powder according to claim 2.

4. The sea cucumber powder product according to claim 3, characterized in that: The present invention is a tablet obtained by pressing sea cucumber powder into tablets.

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