Scallop flavor raw material extraction method based on microwave vacuum freeze drying process

Abstract

The invention discloses a method for extracting a scallop flavor raw material based on a microwave vacuum freeze-drying process. The method specifically comprises the following steps: carrying out preliminary pretreatment on a test material scallop; freeze-drying the scallops by using a vacuum freeze-drying technology; determining optimal process parameters of the scallop flavor raw materials; analyzing the influence of a single factor on a scallop drying curve; according to the method, the microwave power, the material thickness and the vacuum degree of extraction of the scallop flavor substances under the microwave-vacuum freeze-drying condition are confirmed by combining a single factor with a response curved surface test, the microwave power, the material thickness and the vacuum degree are selected as independent variables, and sensory scores are taken as response values; the optimal process parameters are found through response surface analysis, the prediction model of the quadratic polynomial regression equation is obtained through simulation and then verified, the optimal drying extraction process parameters are conveniently determined according to the prediction model, and the method has good operability and practicability and practical utilization value.

Description

Technical Field

[0001] The invention relates to the technical field of scallop deep processing, and in particular to a method for extracting scallop flavor raw materials based on a microwave vacuum freeze-drying process. Background Art

[0002] Scallops belong to the family Scallopidae and are a marine bivalve mollusk. The main part eaten as a delicacy is the adductor muscle, which is usually called the scallop column. Its meat is smooth, tender and white, and tastes delicious. It is a nutritious health food that contains a large amount of active substances with medicinal value. It has the functions of regulating blood lipids, removing blood clots, nourishing yin and blood, and preventing stroke; promoting brain growth and development, enhancing the body's immunity, lowering cholesterol, preventing tumors, and anti-aging. Vacuum freeze drying is also called freeze drying. The vacuum freeze drying of aquatic products dehydrates the aquatic products in a frozen state, which can retain the original nutrition, taste and aroma of the food to the maximum extent, maintain the original shape and color of the food, and inhibit the growth of enzymes and bacteria. The fine ice crystals evenly distributed after freezing leave a large number of holes after sublimation, making the freeze-dried food porous sponge-like. When rehydrated, water can quickly penetrate into the freeze-dried product and fully and quickly contact with the dry matter, so the rehydration property is very good.

[0003] However, the current basic theoretical research on scallop drying is still superficial, and many aspects are blank. In addition, due to the large one-time investment, long drying time, and high energy consumption of vacuum freeze-drying equipment, the processing cost is high, which greatly limits the application of vacuum freeze-drying technology in aquatic product processing. Summary of the invention

[0004] The present invention provides a method for extracting scallop flavor raw materials based on a microwave vacuum freeze-drying process, which can effectively solve the problem raised in the above background technology that the current basic theoretical research on scallop drying is still only superficial, and many aspects are blank, and the vacuum freeze-drying equipment has a large one-time investment, a long drying time, and a large energy consumption, so the processing cost is high, which greatly limits the application of vacuum freeze-drying technology in aquatic product processing.

[0005] To achieve the above object, the present invention provides the following technical solutions: a method for extracting scallop flavor raw materials based on microwave vacuum freeze-drying process, and determining the optimal process by exploring the microwave vacuum freeze-drying parameters of scallops;

[0006] The specific steps include:

[0007] S1. Preliminary pretreatment of the test material scallop;

[0008] S2, freeze-drying the scallops using vacuum freeze-drying technology;

[0009] S3, determining the optimal process parameters of scallop flavor raw materials;

[0010] S4. Analyze the influence of single factors on the drying curve of scallops;

[0011] S5. Optimize the scallop extraction process by response surface methodology.

[0012] According to the above technical scheme, in S1, fresh scallops are purchased, the average body weight of the selected scallops is 30.8±1.7g, the shell length is 5.9±1.0cm, and the column meat weight after shelling is 3.1±0.9g, then the fresh scallops are washed to remove the mud and sand, and after washing, the scallops are placed in 90-100°C water and boiled for 3-5min to shell;

[0013] After shelling the scallops, peel off the skirt and internal organs, and rinse the scallops with cold water. Then, put the scallops into 80-85℃ water and boil them for 2 minutes. After boiling, rinse the scallops with cold water again. Finally, peel off the scallop shells to take out the meat.

[0014] According to the above technical solution, in S2, the scallops pretreated in step S1 are placed on a plate, the scallops are pre-frozen, and then the pre-frozen scallops are processed by vacuum freeze-drying to finally obtain freeze-dried scallops.

[0015] According to the above technical scheme, in S3, the optimal process parameters of the scallop flavor raw material are mainly determined by single factor test and response surface experiment;

[0016] The single-factor experiment mainly uses drying curve and sensory evaluation as evaluation indicators, and examines three factors: microwave power, material thickness and vacuum degree, so as to determine the optimal drying and extraction process parameters for scallops.

[0017] According to the above technical solution, in S3, the response surface experiment refers to the Box-Benhnken design principle in the software Design-Expert 13.0, which is used to design a response surface experiment based on the results of a single-factor experiment, with microwave power, material thickness and vacuum degree as independent variables and sensory evaluation scores as influencing values, to examine the influence of each variable on the response value and optimize the experimental conditions.

[0018] According to the above technical solution, in S4, the effects of microwave power, material thickness and vacuum degree on the drying curve of scallop flavor raw materials are mainly analyzed;

[0019] Specifically, it includes comparing the effects of different microwave powers on the scallop drying curve, comparing the effects of different material thicknesses on the scallop drying curve, and comparing the effects of different vacuum degrees on the scallop drying curve.

[0020] According to the above technical solution, S5 specifically includes response surface experimental design and data processing, response surface and contour analysis, determination of optimal process parameters and model verification.

[0021] According to the above technical scheme, the response surface experiment design and data processing: a response surface experiment is designed on the basis of a single factor experiment, and the experimental data are fitted with a multiple regression using the software Design-Expert 13, and the quadratic multinomial regression model of the scallop sensory score on microwave power, material thickness, and vacuum degree is obtained as follows:

[0022] Y=19.21+0.0621A+0.0137B+0.09C+0075AB-0.0725AC-0.1275BC-0.3230A2+0.0870B2-0.0855C2, significance analysis was performed on the regression model and its coefficients.

[0023] According to the above technical solution, the response surface and contour analysis: the response surface graph drawn according to the regression model is a surface graph in three-dimensional space and a contour graph on a two-dimensional plane, which can intuitively reflect the influence of each factor on the response value, and analyze the interaction between them from the obtained response surface graph.

[0024] According to the above technical scheme, the optimal process parameters are determined and the model is verified: to determine the optimal point, a starting point is selected within the model value range, and the rapid rise method is used for optimization, thereby obtaining the optimal solution for the microwave-vacuum freeze-drying process of scallop sensory scores;

[0025] In order to test the reliability of the experimental results, the sensory scores of scallops were predicted under the above-mentioned optimized conditions.

[0026] Compared with the prior art, the present invention has the following beneficial effects: the present invention extracts flavor raw materials from scallops based on the microwave-vacuum freeze-drying method, determines the optimal extraction process, overcomes the shortcomings of the prior art, can effectively solve the problem of low utilization rate of existing scallops, improves their added value, and provides a certain theoretical basis and technical support for improving the market competitiveness of scallops;

[0027] In addition, the microwave power, material thickness and vacuum degree for the extraction of scallop flavor substances under microwave-vacuum freeze-drying conditions were confirmed through single factor combined with response surface experiments. Microwave power, material thickness and vacuum degree were selected as independent variables, and sensory scores were selected as response values. The optimal process parameters were found out through response surface analysis, and the prediction model of the quadratic polynomial regression equation was simulated and verified for the purpose of determining the optimal drying extraction process parameters. The extraction process parameters optimized by the response surface method are accurate and reliable, have good operability and practicality, and have practical utilization value. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] The accompanying drawings are used to provide further understanding of the present invention and constitute a part of the specification. They are used to explain the present invention together with the embodiments of the present invention and do not constitute a limitation of the present invention.

[0029] In the attached picture:

[0030] Figure 1 is a flow chart of the steps of the extraction method of the present invention;

[0031] Figure 2 is a curve diagram of scallop drying under different microwave powers of the present invention;

[0032] Figure 3 is a curve diagram of scallop drying under different material thicknesses of the present invention;

[0033] Figure 4 is a curve diagram of scallop drying under different vacuum degrees of the present invention;

[0034] Figure 5 It is a response surface diagram and contour diagram of the influence of microwave power and material thickness on sensory scores of the present invention;

[0035] Figure 6 It is a response surface diagram and a contour diagram of the influence of microwave power and vacuum degree on sensory scores of the present invention;

[0036] Figure 7 It is a response surface diagram and contour diagram of the influence of material thickness and vacuum degree on sensory scores of the present invention;

[0037] Figure 8 It is a process flow chart of the freeze-drying steps of scallops of the present invention. DETAILED DESCRIPTION

[0038] The preferred embodiments of the present invention are described below in conjunction with the accompanying drawings. It should be understood that the preferred embodiments described herein are only used to illustrate and explain the present invention, and are not used to limit the present invention.

[0039] Example: Figure 1 As shown, the present invention provides a technical solution, a method for extracting scallop flavor raw materials based on microwave vacuum freeze-drying process, and determines the optimal process by exploring the microwave vacuum freeze-drying parameters of scallops;

[0040] The specific steps include:

[0041] S1. Preliminary pretreatment of the test material scallop;

[0042] S2, freeze-drying the scallops using vacuum freeze-drying technology;

[0043] S3, determining the optimal process parameters of scallop flavor raw materials;

[0044] S4. Analyze the influence of single factors on the drying curve of scallops;

[0045] S5. Optimize the scallop extraction process by response surface methodology.

[0046] Based on the above technical solution, in S1, fresh scallops were purchased, the average body weight of the selected scallops was 30.8 g, the shell length was 5.9 cm, and the column meat weight after shelling was 3.1 g. Then, the fresh scallops were washed to remove the mud and sand, and after washing, the scallops were boiled in 95°C water for 5 minutes to remove the shells;

[0047] After the scallops are shelled, the skirt and internal organs are peeled off and the scallops are rinsed with cold water. Then, the scallops are re-boiled in 85°C water for 2 minutes. After the re-boiling, the scallops are rinsed with cold water again. Finally, the shells of the scallops are peeled off to take out the meat.

[0048] Based on the above technical solution, in S2, the scallops pre-processed in step S1 are placed on a plate, the scallops are pre-frozen, and then the pre-frozen scallops are processed by vacuum freeze-drying to finally obtain freeze-dried scallops.

[0049] Based on the above technical scheme, in S3, the optimal process parameters of scallop flavor raw materials are mainly determined through single factor experiments and response surface experiments;

[0050] The single factor test mainly takes drying curve and sensory evaluation as evaluation indicators, and examines the three factors of microwave power, material thickness and vacuum degree respectively, so as to determine the optimal drying and extraction process parameters of scallops. The sensory scores of scallops are shown in Table 1:

[0051]

[0052]

[0053] Based on the above technical solution, in S3, the response surface experiment refers to the Box-Benhnken design principle in the software Design-Expert 13.0, which is used to design the response surface experiment based on the results of the single-factor experiment, with microwave power, material thickness and vacuum degree as independent variables and sensory evaluation score as the influencing value, to examine the influence of each variable on the response value and optimize the experimental conditions. The experimental factors and level designs are shown in Table 2:

[0054]

[0055] Based on the above technical solution, in S4, the effects of microwave power, material thickness and vacuum degree on the drying curve of scallop flavor raw materials are mainly analyzed;

[0056] Specifically, the effects of different microwave powers on the drying curve of scallops were compared. Figure 2 As shown, the water content of the sample decreases with the increase of drying time, and the drying time is significantly shortened with the increase of microwave power;

[0057] Comparison of the effects of different material thicknesses on the drying curve of scallops. The results are as follows Figure 3 As shown, the moisture content of the sample decreases with the increase of drying time, and the drying time increases significantly with the increase of material thickness;

[0058] Comparison of the effects of different vacuum levels on the drying curve of scallops. Figure 4 As shown, the moisture content of the sample decreases with the increase of drying time, and the drying time is significantly shortened with the increase of vacuum degree.

[0059] Based on the above technical solution, S5 specifically includes response surface experimental design and data processing, response surface and contour analysis, determination of optimal process parameters and model verification.

[0060] Based on the above technical solution, response surface experiment design and data processing: A response surface experiment was designed based on the single factor experiment. The specific experimental design and data processing are shown in Table 3:

[0061]

[0062]

[0063] Table 3 shows the sensory scores of scallops measured under different experimental conditions. The experimental data were fitted with multiple regression using the software Design-Expert 13, and the quadratic multinomial regression model of the sensory scores of scallops on microwave power, material thickness, and vacuum degree was obtained as follows:

[0064] Y=19.21+0.0621A+0.0137B+0.09C+0075AB-0.0725AC-0.1275BC-0.3230A2+0.0870B2-0.0855C2. The regression model and its coefficients were analyzed for significance. The results are shown in Table 4.

[0065]

[0066] As shown in Table 4, the P value of the model is <0.001, indicating that the regression model is extremely significant, and the R2 of the model is 0.9961, R2Adj is 0.9910, indicating that the model fits the actual experiment well, the linear relationship between the independent variable and the response value is significant, the experimental error is small, and it can be used for theoretical prediction of the sensory score of scallops;

[0067] The results of significance analysis of the regression model coefficients show that the first-order influence of the model is extremely significant, while the interaction term is not significant. Therefore, the influence of each specific experimental factor on the response value is not a simple linear relationship.

[0068] Based on the above technical solution, response surface and contour analysis: The response surface graph drawn according to the regression model is a surface graph in three-dimensional space and a contour graph on a two-dimensional plane, which can intuitively reflect the influence of each factor on the response value. The interaction between them can be analyzed from the obtained response surface graph. The contour line is an ellipse, indicating that the interaction between the two factors is significant, while the circle is the opposite. Figure 5-7 As shown;

[0069] Depend on Figure 5-7 It can be seen that the interaction between microwave power, material thickness and vacuum degree is not significant, which is consistent with the analysis result of the interaction term P value.

[0070] Based on the above technical scheme, the optimal process parameters and verification model were determined: in order to determine the optimal point, a starting point was selected within the model value range, and the rapid rise method was used for optimization, thereby obtaining the optimal solution for the microwave-vacuum freeze-drying process of the scallop sensory score. The optimal solution was: A microwave power = 2.96g / w, B material thickness = 246.35g, C vacuum degree = 0.071MPa. Under this process condition, the theoretical value of the scallop sensory score reached 19.13;

[0071] In order to verify the reliability of the experimental results, the sensory scores of scallops were predicted under the above-mentioned optimization conditions. The actual measured average yield was 19.05. Compared with the predicted value, the relative error was about 0.37%. Therefore, the extraction process parameters optimized by the response surface methodology are accurate and reliable and have practical utilization value.

[0072] Finally, it should be noted that the above description is only a preferred example of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for extracting scallop flavor raw materials based on microwave vacuum freeze-drying technology, characterized in that: By exploring the parameters of microwave vacuum freeze-drying of scallops, the optimal process was determined; The specific steps include: S1. Preliminary pretreatment of the test material scallop; S2, freeze-drying the scallops using vacuum freeze-drying technology; S3, determining the optimal process parameters of scallop flavor raw materials; S4. Analyze the influence of single factors on the drying curve of scallops; S5. Optimize the scallop extraction process by response surface methodology.

2. A method for extracting scallop flavor raw materials based on microwave vacuum freeze-drying technology according to claim 1, characterized in that: In S1, fresh scallops are purchased, the average body weight of the selected scallops is 30.8±1.7g, the shell length is 5.9±1.0cm, and the column meat weight after shelling is 3.1±0.9g, then the fresh scallops are washed to remove the mud and sand, and after washing, the scallops are put into 90-100℃ water and boiled for 3-5min to shell; After shelling the scallops, peel off the skirt and internal organs, and rinse the scallops with cold water. Then, put the scallops into 80-85℃ water and boil them for 2 minutes. After boiling, rinse the scallops with cold water again. Finally, peel off the scallop shells to take out the meat.

3. A method for extracting scallop flavor raw materials based on microwave vacuum freeze-drying technology according to claim 2, characterized in that: In the step S2, the scallops pre-treated in step S1 are placed on a plate, the scallops are pre-frozen, and then the pre-frozen scallops are processed by vacuum freeze drying to obtain freeze-dried scallops.

4. A method for extracting scallop flavor raw materials based on microwave vacuum freeze-drying technology according to claim 1, characterized in that: In S3, the optimal process parameters of the scallop flavor raw material are mainly determined by single factor test and response surface experiment; The single-factor experiment mainly uses drying curve and sensory evaluation as evaluation indicators, and examines three factors: microwave power, material thickness and vacuum degree, so as to determine the optimal drying and extraction process parameters for scallops.

5. A method for extracting scallop flavor raw materials based on microwave vacuum freeze-drying technology according to claim 4, characterized in that: In S3, response surface experiment refers to the design of response surface experiment based on the results of single-factor experiment, with microwave power, material thickness and vacuum degree as independent variables, sensory evaluation score as influencing value, and using the Box-Benhnken design principle in the software Design-Expert 13.0 to examine the influence of each variable on the response value and optimize the experimental conditions.

6. A method for extracting scallop flavor raw materials based on microwave vacuum freeze-drying process according to claim 1, characterized in that: In said S4, the effects of microwave power, material thickness and vacuum degree on the drying curve of scallop flavor raw materials are mainly analyzed; Specifically, it includes comparing the effects of different microwave powers on the scallop drying curve, comparing the effects of different material thicknesses on the scallop drying curve, and comparing the effects of different vacuum degrees on the scallop drying curve.

7. A method for extracting scallop flavor raw materials based on microwave vacuum freeze-drying process according to claim 1, characterized in that: The S5 specifically includes response surface experimental design and data processing, response surface and contour analysis, determination of optimal process parameters and model verification.

8. A method for extracting scallop flavor raw materials based on microwave vacuum freeze-drying technology according to claim 7, characterized in that: The response surface experiment design and data processing: A response surface experiment was designed based on the single factor experiment, and the experimental data were fitted with multiple regression using the software Design-Expert13 to obtain a quadratic multinomial regression model of scallop sensory scores for microwave power, material thickness, and vacuum degree: Y=19.21+0.0621A+0.0137B+0.09C+0075AB-0.0725AC-0.1275BC-0.3230A2+0.0870B2-0.0855C2, significance analysis was performed on the regression model and its coefficients.

9. A method for extracting scallop flavor raw materials based on microwave vacuum freeze-drying process according to claim 7, characterized in that: The response surface and contour analysis: The response surface graph drawn according to the regression model is a surface graph in three-dimensional space and a contour graph on a two-dimensional plane, which can intuitively reflect the influence of various factors on the response value, and analyze the interaction between them from the obtained response surface graph.

10. The method for extracting scallop flavor raw materials based on microwave vacuum freeze-drying process according to claim 7, characterized in that: Determining the optimal process parameters and verifying the model: To determine the optimal point, a starting point is selected within the model value range, and the rapid rise method is used for optimization, thereby obtaining the optimal solution for the microwave-vacuum freeze-drying process of scallop sensory scores; In order to test the reliability of the experimental results, the sensory scores of scallops were predicted under the above-mentioned optimized conditions.

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