阅读说明：本技术 一种南极磷虾虾粉制作工艺 (Euphausia superba powder manufacturing process ) 是由 欧阳杰 谈佳玉 马田田 张军文 李仕成 倪锦 王凯欣 沈建 于 2019-10-15 设计创作，主要内容包括：本发明涉及一种南极磷虾虾粉制作工艺,包括以下步骤：S1、蒸煮：蒸煮过程分为两级：将南极磷虾输送至蒸煮设备的一级加热筒内,2min内快速加热到50-65℃；经一级加热的物料进入二级加热筒,快速加热到90-100℃；S2、破碎：二级蒸煮后的磷虾,进入破碎设备；S3、一段干燥：第一段干燥将磷虾快速干燥至水分含量为35％-40％；S4、固液混合：将蒸煮工序中产生的蒸煮液与一段干燥后的物料固液混合,混合后的物料水分含量55-60％；S5、二段干燥：将磷虾快速干燥至水分含量为30％-35％；S6、三段干燥。本发明增加了破碎、固液混合工序,减少了固液分离工序,同时对蒸煮、干燥等关键工序进行了工艺创新。(The invention relates to a preparation process of euphausia superba powder, which comprises the following steps: s1, cooking: the cooking process is divided into two stages: conveying the Antarctic krill to a first-stage heating cylinder of cooking equipment, and rapidly heating to 50-65 ℃ within 2 min; the material after the first-stage heating enters a second-stage heating cylinder and is rapidly heated to 90-100 ℃; s2, crushing: feeding the krill subjected to the secondary cooking into crushing equipment; s3, primary drying: the first stage drying rapidly dries krill to a moisture content of 35% -40%; s4, mixing solid and liquid: mixing the cooking liquor generated in the cooking procedure with the solid and liquid of the dried material, wherein the water content of the mixed material is 55-60%; s5, secondary drying: rapidly drying krill to a moisture content of 30% -35%; and S6, three-stage drying. The invention adds the procedures of crushing and solid-liquid mixing, reduces the procedures of solid-liquid separation, and simultaneously carries out technological innovation on key procedures of stewing, drying and the like.)

1. A preparation process of euphausia superba powder is characterized by comprising the following steps:

s1, cooking: the cooking process is divided into two stages of gradient cooking: cleaning the captured euphausia superba, conveying the cleaned euphausia superba into a first-stage heating cylinder, quickly heating to 50-65 ℃ within 2min, wherein the heating rate is more than 25 ℃/min; the material heated by the first stage enters a second stage heating cylinder, the material is rapidly heated to 90-100 ℃, the heating rate is more than 30 ℃/min, the heating time is controlled within 2min, the whole cooking process is controlled within 4min, the step S1 is realized by gradient cooking equipment based on scraper type heat exchange, and the heat source is steam or heat conducting oil;

s2, crushing: feeding the krill subjected to the secondary cooking into crushing equipment;

s3, primary drying: drying the crushed krill for processing the krill meal, quickly drying the krill to the water content of 35-40% by using first-stage drying, wherein the process is realized by flash drying, the drying air inlet temperature is 140 ℃ and 160 ℃, and the air outlet temperature is 90 ℃;

s4, mixing solid and liquid: mixing the cooking liquor generated in the cooking procedure with the solid and liquid of the dried material, wherein the water content of the mixed material is 55-60%;

s5, secondary drying: rapidly drying krill to water content of 30% -35%, wherein the process can be realized by flash evaporation drying or hot air drying; the flash drying air inlet temperature is 120-130 ℃, the air outlet temperature is 80 ℃, and the hot air temperature of the hot air drying is 80-90 ℃;

s6, three-stage drying: the moisture content of the shrimps at the drying end is 8-12%, and the secondary process is realized by adopting low-temperature hot air drying with hot air temperature of 55-60 ℃ or microwave drying with power of 480-560W.

2. The process for producing euphausia superba meal as claimed in claim 1, wherein: steps S1 and S2 are implemented by separate crushing cooking devices and crushing devices.

3. The process for producing euphausia superba meal as claimed in claim 1, wherein: the steps S1 and S2 are realized by cooking and crushing integrated equipment, the krill is crushed in the cooking process, coarse crushing is completed in primary cooking, and the speed of protein coagulation and enzyme inactivation is increased; and finishing fine crushing during secondary cooking.

4. The process for producing euphausia superba meal as claimed in claim 1, wherein: in the cooking process in the step S1, a PID temperature control system is adopted to accurately control the temperature, and the temperature fluctuation range is less than 2 ℃.

5. The process for producing euphausia superba meal as claimed in claim 1, wherein: in step S2, the two-stage cooked krill enters crushing equipment, the crushing adopts a vertical cutting mode, the rotating speed is 150-: more than or equal to 60 percent of 1-3mm, less than or equal to 20 percent of 1mm, more than or equal to 3mm and less than or equal to 20 percent.

6. The process for producing euphausia superba meal as claimed in claim 1, wherein: in the preparation process of the euphausia superba powder, a mechanical solid-liquid separation process is not needed.

7. The process for producing euphausia superba meal as claimed in claim 1, wherein: in step S4, the cooking liquids in the solid-liquid mixing process come from the primary heating cylinder and the secondary heating cylinder.

Technical Field

The invention relates to a preparation process of euphausia superba powder, which is used for improving the quality and yield of the euphausia superba powder and belongs to the technical field of preparation of the euphausia superba powder.

Background

Antarctic krill resources are abundant, are important components of marine fishery resources, can catch 1 hundred million tons every year, and are known as the last protein bank on the earth. Shrimp meal is the most prominent processed product.

The processing technology of the euphausia superba powder is as follows: krill → cooking → separation → drying → crushing → shrimp meal, wherein cooking, separation and drying are the main links affecting the quality and yield of the shrimp meal. In the current common production process, steam is mainly used for direct injection, the krill is in direct contact with the steam for heat transfer to realize cooking, the temperature rise rate of the material is slow, the temperature of the material is maintained at about 100 ℃ in the cooking process, and the temperature regulation is difficult to realize; the separation is generally carried out by adopting a horizontal screw centrifuge for solid-liquid separation, and the drying adopts disc drying or roller drying of steam indirect heating type, wherein the drying temperature is 85-90 ℃. The traditional shrimp powder processing process has the problems of excessive cooking, excessive drying, low energy utilization rate, juice loss, large active substance loss and the like, and the quality and the yield of the product are influenced. Wherein, the main influencing factors of the quality and the yield of the shrimp meal are the self-dissolving of shrimp meat, the protein denaturation, the degradation of active substances, the browning, the juice loss and the like.

Based on the current situation, how to screen each key influence factor of the euphausia superba powder making process is a technical problem to be solved urgently in the field.

Disclosure of Invention

The invention aims to provide a process for preparing euphausia superba powder, which is used for screening key influence factors of each link of euphausia superba, improving and accurately controlling the key influence factors and improving the quality and yield of the euphausia superba powder.

The invention adopts the following technical scheme:

a preparation process of shrimp meal of Antarctic krill is characterized by comprising the following steps of S1: the cooking process is divided into two stages: placing Antarctic krill in a first-stage heating cylinder, rapidly heating to 50-65 ℃ within 2min, wherein the heating rate is more than 25 ℃/min, and the main function of the cooking in the stage is to ensure the full coagulation of krill protein; the material heated by the first stage enters a second stage heating cylinder, the temperature is rapidly heated to 90-100 ℃, the heating rate is more than 30 ℃/min, the heating time is controlled within 2min, the cooking of the stage mainly plays a role in realizing the enzyme inactivation in krill, the whole cooking process is controlled within 4min, and the process is realized by gradient cooking equipment based on scraper type heat exchange; s2, crushing: feeding the krill subjected to the secondary cooking into crushing equipment; s3, primary drying: drying the crushed krill for processing the krill meal, quickly drying the krill to the water content of 35-40% by using first-stage drying, wherein the process is realized by flash drying, the drying air inlet temperature is 140 ℃ and 160 ℃, and the air outlet temperature is 90 ℃; s4, mixing solid and liquid: mixing the cooking liquor generated in the cooking procedure with the solid and liquid of the dried material, wherein the water content of the mixed material is 55-60%; s5, secondary drying: rapidly drying krill to water content of 30% -35%, wherein the process can be realized by flash evaporation drying or hot air drying; the flash drying air inlet temperature is 120-130 ℃, the air outlet temperature is 80 ℃, and the hot air temperature of the hot air drying is 80-90 ℃; s6, three-stage drying: the moisture content of the shrimps at the drying end is 8-12%, and the secondary process is realized by adopting low-temperature hot air drying with hot air temperature of 55-60 ℃ or microwave drying with power of 480-560W.

Preferably, the cooking process in step S1 adopts a PID temperature control system to control the temperature accurately, and the temperature fluctuation range is less than 2 ℃.

Preferably, in step S2, the two-stage cooked krill enters a crushing device, the crushing adopts a vertical cutting mode, the rotating speed is 150-: more than or equal to 60 percent of 1-3mm, less than or equal to 20 percent of 1mm, more than or equal to 3mm and less than or equal to 20 percent.

Preferably, in the preparation process of the euphausia superba powder, a mechanical solid-liquid separation process is not adopted.

Further, in step S4, the moisture content of the dried krill is obtained in real time by an online moisture meter, the weight of the cooking liquor to be added is calculated according to a set target moisture content (55-60%), the weight is fed back to a cooking liquor valve control system, an appropriate amount of cooking liquor is automatically added and stirred and mixed, the addition of the cooking liquor is stopped after the target moisture content is reached, the circulation is performed in sequence, intelligent solid-liquid mixing is realized, and the cooking liquor in the solid-liquid mixing process comes from a primary heating cylinder and a secondary heating cylinder.

The invention has the beneficial effects that:

1) gradient cooking: excessive cooking is avoided, the energy utilization rate is improved, the degradation and loss of active substances such as astaxanthin and the like are reduced, and the quality of the shrimp meal is guaranteed.

2) A crushing procedure: the euphausia superba is properly crushed before drying, the drying heating area of the euphausia superba is increased, the drying time is shortened, and the drying efficiency is improved.

3) And (3) sectional drying: different drying modes and temperatures are adopted by utilizing different moisture contents of the Antarctic krill in different drying stages, the total drying time of the krill is effectively shortened, the drying energy consumption is reduced, the drying temperature is reduced along with the reduction gradient of the moisture content, and the nutritional ingredients of the krill are effectively reserved.

3) Juice recovery: the cooking liquor generated in the cooking layer is recycled and then mixed with the material after the first-stage drying, so that the yield of the shrimp meal can be improved.

4) By adopting the process to process the euphausia superba powder, the cooking time can be controlled to be 4-5min, the drying time can be shortened to 40-50min, the drying efficiency is improved by more than 2 times, the fat content is 19-22%, the astaxanthin content is 280 plus materials/g, and the yield is 10-12% (namely, the yield is greatly improved when 1kg of the euphausia superba powder is produced by 8.3-10kg of fresh shrimps).

Drawings

Fig. 1 is a flow chart of the manufacturing process of the euphausia superba powder.

Detailed Description

The invention is further described with reference to the following figures and specific examples.

Compared with the prior art, the method increases the procedures of crushing and solid-liquid mixing, reduces the procedures of solid-liquid separation, and simultaneously carries out technological innovation on key procedures of cooking, drying and the like, and the detailed specific implementation process is as follows:

s1, cooking: the cooking process is divided into two stages: placing Antarctic krill in a first-stage heating cylinder, rapidly heating to 50-65 ℃ within 2min, and increasing the temperature at a rate of more than 25 ℃/min; the material heated by the first stage enters a second stage heating cylinder, the temperature is rapidly heated to 90-100 ℃, the heating rate is more than 30 ℃/min, the heating time is controlled within 2min, and the whole cooking process is controlled within 4 min;

s2, crushing: feeding the krill subjected to the secondary cooking into crushing equipment;

s3, primary drying: drying the crushed krill for processing the krill meal, quickly drying the krill to the water content of 35-40% by using first-stage drying, wherein the process is realized by flash drying, the drying air inlet temperature is 140 ℃ and 160 ℃, and the air outlet temperature is 90 ℃;

s4, mixing solid and liquid: mixing the cooking liquor generated in the cooking procedure with the solid and liquid of the dried material, wherein the water content of the mixed material is 55-60%; s5, secondary drying: rapidly drying krill to water content of 30% -35%, wherein the process can be realized by flash evaporation drying or hot air drying; the flash drying air inlet temperature is 120-130 ℃, the air outlet temperature is 80 ℃, and the hot air temperature of the hot air drying is 80-90 ℃; s6, three-stage drying: the moisture content of the shrimps at the drying end is 8-12%, and the secondary process is realized by adopting low-temperature hot air drying with hot air temperature of 55-60 ℃ or microwave drying with power of 480-560W.

In this embodiment, referring to fig. 1, the cooking process in step S1 employs a PID temperature control system to control the temperature precisely, with the temperature fluctuation range less than 2 ℃.

In this embodiment, with reference to fig. 1, in step S2, the two-stage cooked krill enters a crushing device, the crushing is performed by vertical cutting, the rotation speed is 150-: more than or equal to 60 percent of 1-3mm, less than or equal to 20 percent of 1mm, more than or equal to 3mm and less than or equal to 20 percent.

First, in the above-mentioned antarctic krill powder production process, there is no mechanical solid-liquid separation step. Secondly, the cooking liquor in the solid-liquid mixing process comes from a primary heating cylinder and a secondary heating cylinder.

The method adopts gradient cooking, avoids excessive cooking, improves the energy utilization rate, reduces the degradation and loss of active substances such as astaxanthin and the like, and ensures the quality of the shrimp meal; the crushing process is adopted, the euphausia superba is properly crushed before being dried, the drying heating area of the euphausia superba is increased, the drying time is shortened, and the drying efficiency is improved; the method adopts the sectional drying, utilizes the different water contents of the antarctic krill in different drying stages, adopts different drying modes and temperatures, effectively shortens the total drying time of the krill, reduces the drying energy consumption, and effectively retains the nutritional ingredients of the krill as the drying temperature is reduced along with the reduction gradient of the water content; the juice is recovered, and the cooking liquor generated in the cooking layer is recovered and then mixed with the material after the first-stage drying, so that the yield of the shrimp meal can be improved; by adopting the process to process the euphausia superba powder, the cooking time can be controlled to be 4-5min, the drying time can be shortened to 40-50min, the drying efficiency is improved by more than 2 times, the fat content is 19-22%, the astaxanthin content is 280 plus materials (mu g/g), the yield is 10-12%, namely, 1kg of the euphausia superba powder is produced by 8.3-10kg of fresh prawns, and the yield is greatly improved.

While the preferred embodiments of the present invention have been described, those skilled in the art will appreciate that various changes and modifications can be made therein without departing from the spirit and scope of the invention as defined by the appended claims.