A kind of preparation method of low-salt sea cucumber powder

Abstract

This invention discloses a method for preparing low-salt sea cucumber powder, belonging to the field of marine food and its processing. This invention utilizes desalination and temporary rearing, pretreatment, endogenous enzyme synergistic gradient temperature control treatment, particle pre-control, high-temperature pre-processing, drying, and pulverization to reduce the salt content in sea cucumber powder, improve the food safety of sea cucumber products, and avoid some of the drawbacks of traditional boiling and soaking methods for salt reduction.

Description

Technical Field

[0001] The invention relates to a preparation method of low-salt sea cucumber powder and belongs to the field of marine food and processing thereof. Background Art

[0002] Sea cucumbers belong to the phylum Echinodermata and class Holothurian. Sea cucumbers are rich in nutrients such as protein, amino acids, fatty acids, vitamins, etc., and have high nutritional value. The types of commercially available sea cucumber products include fresh sea cucumbers, dried sea cucumbers, salted sea cucumbers, sea cucumber capsules, sea cucumber oral liquids, and sea cucumber powder. With the development of society, people have higher and higher requirements for the variety and quality of sea cucumber products, which has led to the gradual improvement of the processing methods and edible convenience of sea cucumber products while maintaining nutrition. 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, their salt content is relatively high, generally around 3%. If they are directly processed into powders without desalination treatment, there are certain health risks. At present, the reduction of salt in sea cucumbers is mainly 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 one of the main methods to reduce salt in sea cucumbers. However, direct soaking of fresh sea cucumbers for incomplete desalination can easily lead to deterioration of tissue structure. Soaking sea cucumbers for a long time after cooking can also easily lead to loss of nutrients. Summary of the invention

[0003] In view of the shortcomings of the prior art, the present invention provides a method for preparing low-salt sea cucumber powder, wherein the salt content (calculated as chloride ion) is less than 1.0%. The method mainly comprises the following steps:

[0004] 1. Temporary culture of sea cucumbers with reduced salt content

[0005] The captured sea cucumbers are placed in a salt water with a concentration of 1.5-2.0% and 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;

[0006] Temporary culture of sea cucumbers in salt water has the following advantages:

[0007] ①Simulate the composition of seawater to create a living environment for sea cucumbers;

[0008] ② By adding an appropriate amount of potassium chloride to replace the excess sodium in seawater, the purpose of reducing salt is achieved. Experiments have shown that under this designed concentration range, sea cucumbers can maintain good vitality and effectively avoid the deterioration of the quality of fresh sea cucumbers;

[0009] ③ Appropriate potassium salt can improve the structural toughness of sea cucumber tissues and make good preparations for step 3;

[0010] 2. Sea cucumber pretreatment

[0011] The sea cucumber that has been temporarily raised after salt reduction is quickly 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 clean water;

[0012] 3. Endogenous enzyme coordinated gradient temperature control treatment

[0013] 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;

[0014] The body wall of fresh sea cucumber contains a large amount of endogenous enzymes. In the low temperature section, the tissue structure of the body wall of the 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 the 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 the sea cucumber, and achieve the removal of salt in the sea cucumber at the same time;

[0015] 4. Particle pre-control

[0016] The raw sea cucumber body wall processed in step 3 is crushed into a coarse pulp by a meat grinder, a crusher or a wall breaking machine;

[0017] 5. High temperature prefabrication

[0018] Keeping the sea cucumber crushed into a coarse pulp in a high temperature environment of 105-115° C. for 10-180 minutes;

[0019] High temperature prefabrication has the following advantages:

[0020] ① Kill microorganisms in the product to ensure food safety;

[0021] ② The protein in sea cucumbers can be degraded in a controlled manner, improving the taste of sea cucumber powder and the digestion and absorption effect of the product;

[0022] 6. Vacuum freeze drying

[0023] 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 raw material;

[0024] 7. Initial crushing

[0025] The freeze-dried sea cucumber raw material is crushed into sea cucumber coarse powder within 20 meshes by a crusher;

[0026] 8. Ultrafine grinding

[0027] The sea cucumber coarse powder is crushed using a high-speed rotary crusher under liquid nitrogen precooling, a rotation speed of 10000 rpm, and a 0.5 mm aperture mesh screen to obtain a 100-mesh sea cucumber powder. The crushing process of steps 7 and 8 can be determined according to the actual situation of the product, for example, the crushing process is adjusted according to the required powder size.

[0028] The obtained sea cucumber powder which has been pre-treated by desalting etc. can be pressed into sheets to make a series of sea cucumber powder products such as sea cucumber nutritional powder.

[0029] The advantages of the present invention are:

[0030] 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.

[0031] 2. The present invention uses gradient desalination technology to more effectively reduce the salinity of the sea cucumber body wall through moderate regulation of endogenous enzymes, thereby achieving the preparation of low-salt sea cucumber powder.

[0032] 3. The present invention utilizes salt reduction temporary culture, pretreatment, endogenous enzyme coordinated gradient temperature control treatment, particle pre-control, high temperature prefabrication, and drying and crushing to reduce the salt content in the sea cucumber powder, ensure the food safety of the sea cucumber product, and to a certain extent overcome the disadvantages of traditional boiling and soaking that the salt reduction effect is poor and causes the loss of nutrients. DETAILED DESCRIPTION

[0033] In the following examples, the determination methods of salt content and ash content refer to GB5009.44-2016 and GB5009.4-2016, respectively.

[0034] Example 1

[0035] 1. Temporary maintenance of salt reduction

[0036] The captured sea cucumbers are placed in 1.5% salt water with a concentration three 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 being fully dissolved.

[0037] 2. Sea cucumber pretreatment

[0038] The sea cucumber raw material that has been temporarily cultured after salt reduction is quickly opened at the abdomen, the contents in the sea cucumber body cavity are removed, and the body wall is washed with clean water.

[0039] 3. Endogenous enzyme coordinated gradient temperature control treatment

[0040] The cleaned sea cucumber body wall is soaked in clean water of twice its mass, first in a low temperature section of 55°C for 20 minutes, then heated to a high temperature section of 80°C and soaked for 60 minutes, to achieve tenderization of the sea cucumber body wall tissue and low loss and salt reduction.

[0041] 4. Particle pre-control

[0042] The sea cucumber body wall processed in step 3 is crushed into a coarse pulp using a meat grinder.

[0043] 5. High temperature prefabrication

[0044] The sea cucumbers crushed into a coarse pulp are kept in a high temperature environment of 105°C for 10 minutes.

[0045] 6. Vacuum freeze drying

[0046] The freeze-dried sea cucumber was obtained by vacuum freeze drying for 12 h.

[0047] 7. Initial crushing

[0048] The freeze-dried sea cucumbers are crushed into coarse sea cucumber powder within 20 meshes in a low-temperature crusher.

[0049] 8. Ultrafine grinding

[0050] The sea cucumber coarse powder was crushed using a high-speed rotary crusher under the conditions of liquid nitrogen precooling, a rotation speed of 10000 rpm, and a 0.5 mm aperture mesh screen to obtain a 100-mesh sea cucumber powder.

[0051] 9. Prefabrication of products

[0052] 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.

[0053] 10. Product salt content detection

[0054] The sea cucumber powder prepared by the above method was tested for salt content and ash content, and the results were as follows:

[0055] Table 1

[0056]

[0057] Example 2

[0058] 1. Temporary curing of raw materials to reduce salt

[0059] The harvested sea cucumbers were placed in 1.8% salt water with a concentration of 3 times the mass of the sea cucumbers for 20 hours, and the water temperature was controlled at 20° C. The salt water was prepared with sea crystal and potassium chloride, that is, 1 kg of sea crystal was added to 55 kg of pure water, and then 0.3% (g / 100 mL of pure water) of food-grade potassium chloride was added, and it was used after being fully dissolved.

[0060] 2. Sea cucumber pretreatment

[0061] The sea cucumber raw material that has been temporarily cultured after salt reduction is quickly opened at the abdomen, the contents in the sea cucumber body cavity are removed, and the body wall is washed with clean water.

[0062] 3. Endogenous enzyme coordinated gradient temperature control treatment

[0063] The cleaned sea cucumber body wall is soaked in clean water of 5 times its mass, first soaked in a low temperature section of 40°C for 60 minutes, and then heated to a high temperature section of 60°C and soaked for 100 minutes, so as to tenderize the sea cucumber body wall tissue and reduce salt loss.

[0064] 4. Particle pre-control

[0065] The sea cucumber body wall processed in step 3 is crushed into a coarse pulp using a wall breaking machine or the like.

[0066] 5. High temperature prefabrication

[0067] The sea cucumbers crushed into a coarse pulp are kept in a high temperature environment of 115°C for 100 minutes.

[0068] 6. Vacuum freeze drying

[0069] The freeze-dried sea cucumber product was obtained by vacuum freeze drying for 36 hours.

[0070] 7. Initial crushing

[0071] The freeze-dried sea cucumbers are crushed into coarse sea cucumber powder within 20 meshes in a low-temperature crusher.

[0072] 8. Ultrafine grinding

[0073] The sea cucumber coarse powder was crushed using a high-speed rotary crusher under the conditions of liquid nitrogen precooling, a rotation speed of 10000 rpm, and a 0.5 mm aperture mesh screen to obtain a 100-mesh sea cucumber powder.

[0074] 9. Prefabrication of products

[0075] 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.

[0076] 10. Product salt content detection

[0077] Table 2

[0078]

[0079] Example 3

[0080] 1. Temporary curing of raw materials to reduce salt

[0081] The harvested sea cucumbers are placed in a salt water with a concentration of 1.5-2.0% and a concentration of 3 times the mass of the sea cucumbers for 48 hours, and the water temperature is controlled at 0° C. The salt water 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 it is used after being fully dissolved.

[0082] 2. Sea cucumber pretreatment

[0083] The sea cucumber raw material that has been temporarily cultured after salt reduction is quickly opened at the abdomen, the contents in the sea cucumber body cavity are removed, and the body wall is washed with clean water.

[0084] 3. Endogenous enzyme coordinated gradient temperature control treatment

[0085] The cleaned sea cucumber body wall is soaked in clean water of twice its mass, first soaked in a low temperature section of 50°C for 20 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.

[0086] 4. Particle pre-control

[0087] The sea cucumber body wall processed in step 3 is crushed into a coarse pulp using a wall breaking machine or the like.

[0088] 5. High temperature prefabrication

[0089] The sea cucumbers crushed into a coarse pulp are kept in a high temperature environment of 110° C. for 180 minutes.

[0090] 6. Vacuum freeze drying

[0091] The freeze-dried sea cucumber product was obtained by vacuum freeze-drying for 72 hours.

[0092] 7. Initial crushing

[0093] The freeze-dried sea cucumbers are crushed into coarse sea cucumber powder within 20 meshes in a low-temperature crusher.

[0094] 8. Ultrafine grinding

[0095] The sea cucumber coarse powder was crushed using a high-speed rotary crusher under the conditions of liquid nitrogen precooling, a rotation speed of 10000 rpm, and a 0.5 mm aperture mesh screen to obtain a 100-mesh sea cucumber powder.

[0096] 9. Prefabrication of products

[0097] 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.

[0098] 10. Product salt content detection

[0099] Table 3

[0100]

[0101] 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-salt sea cucumber powder for powder or tablet, characterized in that: The main steps include: (1) Temporarily raise sea cucumbers in a reduced-salinity environment The captured sea cucumbers are placed in a 1.5% or 1.8% salt water with a concentration of more than 3 times the mass of the sea cucumbers for temporary culture for 5-48 hours, and the water temperature is controlled at 0-20°C; the 1.5% 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 potassium chloride is added at a rate of 0.1 g / 100 ml of pure water, and the mixture is fully dissolved before use; the 1.8% 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 potassium chloride is added at a rate of 0.3 g / 100 ml of pure water, and the mixture 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 20 minutes, then at 60-80°C for 60 minutes; or 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 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 Keep the sea cucumber crushed into a coarse pulp at 105-115°C for 10-180 min; (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 raw material; (7) Initial crushing The freeze-dried sea cucumber raw material is crushed into sea cucumber coarse powder within 20 meshes by a crusher; (8) Ultrafine grinding The sea cucumber coarse powder is ultra-finely ground to obtain the finished sea cucumber powder.

2. The method according to claim 1, characterized in that Step (5) maintaining the sea cucumber body wall crushed into a coarse pulp at 105-115° C. for 10 min, 100 min or 180 min.

3. The method according to claim 1, characterized in that Step (8) The coarsely crushed sea cucumber powder is crushed using a high-speed rotary crusher under the conditions of liquid nitrogen precooling, a rotation speed of 10,000 rpm, and a 0.5 mm aperture mesh screen to obtain a 100-mesh sieve of sea cucumber powder.

4. The low-salt sea cucumber powder prepared by the method according to any one of claims 1 to 3.

5. A sea cucumber powder product containing the low-salt sea cucumber powder according to claim 4.

6. The sea cucumber powder product according to claim 5, characterized in that: The present invention is a tablet obtained by pressing sea cucumber powder into tablets.

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