破碎方式对南极磷虾干燥特性和虾粉品质影响
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摘要
目的:探索一种适宜南极磷虾干燥且能较大限度保留南极磷虾虾粉营养成分的破碎方式。方法:本文分别采用搅拌方式、绞肉方式、斩拌方式对南极磷虾进行破碎,而后经干燥粉碎筛分制备虾粉,对比分析三种破碎方式和破碎时间对南极磷虾干燥特性和虾粉品质的影响。结果:颗粒度和干燥温度对南极磷虾干燥效率均有明显影响,与完整南极磷虾相比(5～7 cm),颗粒度为0.1～3 cm的南极磷虾,干燥效率可提高30.6%～48.6%,干燥温度由90℃逐渐升高至140℃,干燥效率可提高43.71%～60.30%。斩拌机对南极磷虾的破碎度较差,均匀性较低,随着破碎时间的增加,54%的南极磷虾被破碎到4 mm及以下的粒度;搅拌机和绞肉机的破碎度和均匀性较好,随着作用时间的增加,90%的南极磷虾被破碎到4 mm及以下的粒度。不同破碎设备适宜的破碎时间不同,搅拌机适宜的作用时间为15 s,绞肉机适宜作用时间是60 s,斩拌机适宜作用时间是90 s。斩拌机破碎90 s制备的虾粉三种营养成分含量均高于搅拌机和绞肉机破碎处理制备的虾粉。结论:综合考虑南极磷虾干燥效率和虾粉品质可得斩拌机破碎处理90 s是一种较好的南极磷虾破碎工艺,此时南极磷虾对应的粒径分布是1 mm及以下占25%,1～2 mm占15%,2～4 mm占14%,4～6 mm占14%,6～8 mm占7%,8～12.5 mm占25%。
Objective: It explored a kind of crushing way that antarctic krill was dry and could keep that nutrient components of antarctic krill shrimp powder.Methods: Three kinds of equipment,namely blender,meat grinder and chopper,were used to crush the antarctic krill,and then prepared shrimp powder through dry crushing and screening. The effects of the three crushing methods and crushing time on the drying characteristics and shrimp powder quality of the antarctic krill were analyzed.Results:The particle size and drying temperature had significant effects on the drying efficiency of antarctic krill. Compared with the entire antarctic krill( 5～7 cm),particle size of 0.1～3 cm of antarctic krill,drying efficiency increased by 30.6% ～48.6%,the drying temperature rose from 90 ℃ to 140 ℃,drying efficiency increased by 43.71% ～60.30%. The chopper had a poor degree of fragmentation and low uniformity to the antarctic krill,with the increasing of crushing time,54% of the antarctic krill was broken to the granularity of 4 mm or less.The degree of crushing and uniformity of the blender and meat grinder were better,with the increasing of the action time,90% of the antarctic krill was crushed to the granularity of 4 mm or less.The appropriate crushing time of different crushing equipment was different,the appropriate action time of the blender was 15 s,the appropriate action time of the meat grinder was 60 s,and the appropriate action time of the chopper was 90 s.The contents of three nutrients in shrimp powder prepared by chopper after crushing for 90 s was higher than that of shrimp powder prepared by crushing and processing by blender and meat grinder. Conclusion: Considering the drying efficiency of antarctic krill and the quality of its powder,it could be concluded that the chopper machine crushing treatment of antarctic krill for 90 s was a better crushing process.At this time,the corresponding particle size distribution of antarctic krill was 1 mm and below,accounting for 25%,1～2 mm accounting for 15%,2～4 mm accounting for 14%,4 ～ 6 mm accounting for 14%,6 ～ 8 mm accounting for 7%,and8～12.5 mm accounting for 25%.
Objective: It explored a kind of crushing way that antarctic krill was dry and could keep that nutrient components of antarctic krill shrimp powder.Methods: Three kinds of equipment,namely blender,meat grinder and chopper,were used to crush the antarctic krill,and then prepared shrimp powder through dry crushing and screening. The effects of the three crushing methods and crushing time on the drying characteristics and shrimp powder quality of the antarctic krill were analyzed.Results:The particle size and drying temperature had significant effects on the drying efficiency of antarctic krill. Compared with the entire antarctic krill( 5～7 cm),particle size of 0.1～3 cm of antarctic krill,drying efficiency increased by 30.6% ～48.6%,the drying temperature rose from 90 ℃ to 140 ℃,drying efficiency increased by 43.71% ～60.30%. The chopper had a poor degree of fragmentation and low uniformity to the antarctic krill,with the increasing of crushing time,54% of the antarctic krill was broken to the granularity of 4 mm or less.The degree of crushing and uniformity of the blender and meat grinder were better,with the increasing of the action time,90% of the antarctic krill was crushed to the granularity of 4 mm or less.The appropriate crushing time of different crushing equipment was different,the appropriate action time of the blender was 15 s,the appropriate action time of the meat grinder was 60 s,and the appropriate action time of the chopper was 90 s.The contents of three nutrients in shrimp powder prepared by chopper after crushing for 90 s was higher than that of shrimp powder prepared by crushing and processing by blender and meat grinder. Conclusion: Considering the drying efficiency of antarctic krill and the quality of its powder,it could be concluded that the chopper machine crushing treatment of antarctic krill for 90 s was a better crushing process.At this time,the corresponding particle size distribution of antarctic krill was 1 mm and below,accounting for 25%,1～2 mm accounting for 15%,2～4 mm accounting for 14%,4 ～ 6 mm accounting for 14%,6 ～ 8 mm accounting for 7%,and8～12.5 mm accounting for 25%.
引文
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[4]王兰,冯晓梅,吕晴,等.磷虾肌肉营养成分的分析和评价[J].中国海洋大学学报:自然科学版,2013,43(7):51-55.
[5]孙雷,周德庆,盛晓风.南极磷虾营养评价与安全性研究[J].海洋水产研究,2008,29(2):57-64.
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[9]沈晓盛,韩小龙,张海燕,等.我国对南极磷虾的开发研究及其产业化利用现状[J].现代食品科技,2013,29(5):1181-1184,1191.
[10]岳冬冬,王鲁民,黄洪亮,等.我国南极磷虾资源开发利用技术发展现状与对策[J].中国农业科技导报,2015,17(3):159-166.
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[13]李显森,左涛,赵宪勇,等.南极磷虾商业捕捞动态[J].齐鲁渔业,2010,27(1):8-11.
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[15]陈京美,刘小芳,冷凯良,等.不同解冻方式对南极磷虾脂质品质的影响研究[J].食品工业科技,2017,38(2):146-151.
[16]Suontama J,Karlsen,Moren M,et al.Growth,feed conversion and chemical composition of Atlantic salmon(Salmo salar L)and Atlantic halibut(Hippoglossus hippoglossus L)fed diets supplemented with krill or amphipods[J].Aquaculture Nutrition,2007,13(4):241-255.
[17]王蕾,范大明,黄建联,等.破碎方式对白鲢鱼糜凝胶结构的影响[J].食品与机械,2018,34(3):32-38.
[18]李贤.破碎方式对鱼糜凝胶特性的影响[D].武汉:华中农业大学,2014.
[19]王晓梅,木泰华,孙红男,等.3种不同破碎方式提取甘薯膳食纤维的物化功能性质比较研究[J].食品科技,2013,38(8):207-212.
[20]王蒙娜,熊善柏,尹涛.白鲢鱼糜斩拌工艺参数优化研究[J].食品科学技术学报,2017,35(5):61-65.
[21]霍光,贺旺林,张瑞红,等.真空搅拌对香肠肉馅加工特性及产品品质的影响[J].黑龙江八一农垦大学学报,2015,27(6):41-45,54.
[22]雷跃磊.微粒化鱼浆的制备及其应用研究[D].武汉:华中农业大学,2011.
[23]靳一丹,王友利,武玉钦,等.陈玉米粉碎粒度的研究[J].饲料工业.2018(5):39-43.
[24]李晓龙,刘书成,解万翠,等.水煮加热虾肉蛋白变化研究[J].食品工业科技,2015,36(15):66-69,73.
[25]贾俊强,徐金玲,谭广秀,等.蚕蛹水溶性蛋白营养学评价及理化性质分析[J].食品研究与开发,2011,32(8):121-125.
[26]周家萍,张文涛,孟梦,等.鲐鱼水溶性蛋白的提取及其挥发性成分分析[J].食品科学,2015,36(8):12-18.
[27]杨玉娈,袁美兰,陈丽丽,等.河蚬中水溶性蛋白的提取及其抗氧化性质[J].食品科学,2015,36(6):96-102.
[28]孙来娣,高华,刘坤,等.南极磷虾粉中虾青素的提取[J].食品与发酵工业,2013,39(3):196-201.
[29]GB5009.6-2016,食品安全国家标准,食品中脂肪的测定[S].北京:中国标准出版社,2016.
[2]Stephen N,Jacqueline F,et al.The fishery for Antarctic krillrecent developments[J].Fish and Fisheries,2012,13:30-40.
[3]杨文杰,许柳雄.环境因素对南极磷虾资源分布影响的研究进展[J].大连海洋大学学报,2014,29(3):316-322.
[4]王兰,冯晓梅,吕晴,等.磷虾肌肉营养成分的分析和评价[J].中国海洋大学学报:自然科学版,2013,43(7):51-55.
[5]孙雷,周德庆,盛晓风.南极磷虾营养评价与安全性研究[J].海洋水产研究,2008,29(2):57-64.
[6]陈雪忠,徐兆礼,黄洪亮.南极磷虾资源利用现状与中国的开发策略分析[J].中国水产科学,2009,16(3):451-457.
[7]刘勤,李灵智,李学英,等.浅析南极磷虾粉的市场竞争力-基于Tharos报告[J].渔业信息与战略,2016(3):174-178.
[8]余崂.我国首次南极磷虾探捕任务圆满完成[J].现代渔业信息,2010,25(4):37.
[9]沈晓盛,韩小龙,张海燕,等.我国对南极磷虾的开发研究及其产业化利用现状[J].现代食品科技,2013,29(5):1181-1184,1191.
[10]岳冬冬,王鲁民,黄洪亮,等.我国南极磷虾资源开发利用技术发展现状与对策[J].中国农业科技导报,2015,17(3):159-166.
[11]Kawaguchi S,Stephen N.Learning about Antarctic krill from the fishery[J].Antarctic Science,2007,19(2):219-230.
[12]郭南麟,陈雪忠,陈思行,等.发展我国南极磷虾渔业的探讨[J].海洋渔业,1996,18(2):58-66.
[13]李显森,左涛,赵宪勇,等.南极磷虾商业捕捞动态[J].齐鲁渔业,2010,27(1):8-11.
[14]魏荣男.南极磷虾粉加工工艺的优化[D].上海:上海海洋大学,2017.
[15]陈京美,刘小芳,冷凯良,等.不同解冻方式对南极磷虾脂质品质的影响研究[J].食品工业科技,2017,38(2):146-151.
[16]Suontama J,Karlsen,Moren M,et al.Growth,feed conversion and chemical composition of Atlantic salmon(Salmo salar L)and Atlantic halibut(Hippoglossus hippoglossus L)fed diets supplemented with krill or amphipods[J].Aquaculture Nutrition,2007,13(4):241-255.
[17]王蕾,范大明,黄建联,等.破碎方式对白鲢鱼糜凝胶结构的影响[J].食品与机械,2018,34(3):32-38.
[18]李贤.破碎方式对鱼糜凝胶特性的影响[D].武汉:华中农业大学,2014.
[19]王晓梅,木泰华,孙红男,等.3种不同破碎方式提取甘薯膳食纤维的物化功能性质比较研究[J].食品科技,2013,38(8):207-212.
[20]王蒙娜,熊善柏,尹涛.白鲢鱼糜斩拌工艺参数优化研究[J].食品科学技术学报,2017,35(5):61-65.
[21]霍光,贺旺林,张瑞红,等.真空搅拌对香肠肉馅加工特性及产品品质的影响[J].黑龙江八一农垦大学学报,2015,27(6):41-45,54.
[22]雷跃磊.微粒化鱼浆的制备及其应用研究[D].武汉:华中农业大学,2011.
[23]靳一丹,王友利,武玉钦,等.陈玉米粉碎粒度的研究[J].饲料工业.2018(5):39-43.
[24]李晓龙,刘书成,解万翠,等.水煮加热虾肉蛋白变化研究[J].食品工业科技,2015,36(15):66-69,73.
[25]贾俊强,徐金玲,谭广秀,等.蚕蛹水溶性蛋白营养学评价及理化性质分析[J].食品研究与开发,2011,32(8):121-125.
[26]周家萍,张文涛,孟梦,等.鲐鱼水溶性蛋白的提取及其挥发性成分分析[J].食品科学,2015,36(8):12-18.
[27]杨玉娈,袁美兰,陈丽丽,等.河蚬中水溶性蛋白的提取及其抗氧化性质[J].食品科学,2015,36(6):96-102.
[28]孙来娣,高华,刘坤,等.南极磷虾粉中虾青素的提取[J].食品与发酵工业,2013,39(3):196-201.
[29]GB5009.6-2016,食品安全国家标准,食品中脂肪的测定[S].北京:中国标准出版社,2016.