阅读说明：本技术 一种基于近红外预处理的海参干燥方法、处理装置及应用 (Sea cucumber drying method based on near-infrared pretreatment, treatment device and application ) 是由 张绵松 刘昌衡 贾爱荣 史亚萍 刘雪 白新峰 崔婷婷 孙继敏 徐振鲁 于 2020-12-14 设计创作，主要内容包括：本发明具体涉及一种基于近红外预处理的海参干燥方法、处理装置及应用。传统海参干制方法中,冷冻干燥能够有效的保持海参中的营养成分,但是冷冻干燥方式的能耗也非常高,制约着海参干制产业的发展。本发明将短时热烫处理的海参在精准波长(1.1-3μm)控制下的近红外干燥设备中快速脱水,再速冻后用冷冻干燥设备进行干燥,得到高品质干制海参产品。近红外和冷冻干燥联合干燥的方法优势主要表现在干海参的色泽和结构保持良好、主要营养成分损失少、能耗低等几个方面。(The invention particularly relates to a sea cucumber drying method based on near-infrared pretreatment, a treatment device and application. In the traditional sea cucumber drying method, the freeze drying can effectively maintain the nutrient components in the sea cucumber, but the energy consumption of the freeze drying mode is very high, thereby restricting the development of the sea cucumber drying industry. The invention quickly dehydrates the sea cucumber subjected to short-time blanching treatment in near-infrared drying equipment under the control of accurate wavelength (1.1-3 mu m), quickly freezes the sea cucumber, and then dries the sea cucumber by using freeze drying equipment to obtain a high-quality dried sea cucumber product. The advantages of the near infrared and freeze drying combined drying method are mainly shown in the aspects of good color and structure maintenance of the dried sea cucumbers, less loss of main nutrient components, low energy consumption and the like.)

1. A sea cucumber drying method based on near-infrared pretreatment is characterized by comprising the step of drying a sea cucumber after the sea cucumber is pretreated in a near-infrared environment.

2. The method for drying sea cucumbers based on near infrared pretreatment of claim 1, wherein the sea cucumbers are fresh sea cucumbers, and further, the sea cucumber walls.

3. The method for drying sea cucumbers based on near infrared pretreatment of claim 2, wherein the sea cucumbers are fresh sea cucumbers, and the sea cucumbers are cleaned after being eviscerated and then being blanched in boiling water for a period of time; specifically, the blanching time is 1-5 min.

4. The method for drying sea cucumbers based on near infrared pretreatment of claim 1, wherein the near infrared wavelength is 1.1 μm to 3 μm.

5. The method for drying sea cucumbers based on near infrared pretreatment of claim 1, wherein the radiation intensity of the near infrared wavelength is 5000W/m²-10 000W/m²。

6. The method for drying the sea cucumber based on the near-infrared pretreatment of claim 1, wherein the pretreatment time is 5-10 min; or, the pretreatment temperature is 100-.

7. The method for drying sea cucumbers based on near infrared pretreatment according to claim 1, wherein the drying includes but is not limited to atmospheric drying, reduced pressure drying, vacuum drying, microwave drying or freeze drying; preferably, it is freeze-dried.

8. The near-infrared treatment equipment is characterized by comprising a drying chamber, wherein a near-infrared lamp heating pipe is arranged at the upper part of the drying chamber.

9. The near-infrared processing apparatus as set forth in claim 8, further comprising a temperature probe for detecting a temperature of the drying chamber;

or the near-infrared processing equipment is also provided with a temperature controller;

or the number of the near-infrared lamp heating pipes is even, and every two near-infrared lamp heating pipes are connected in series; specifically, the number of the near-infrared lamp heating pipes is four.

10. Use of the method for drying sea cucumbers based on near infrared pretreatment according to any one of claims 1 to 7 and the near infrared treatment device according to claim 8 or 9 in the field of marine product drying.

Technical Field

The invention belongs to the technical field of aquatic product processing, and particularly relates to a sea cucumber drying method based on near-infrared pretreatment, a near-infrared treatment device and application of the sea cucumber drying method and the near-infrared treatment device in the field of marine product drying.

Background

The information in this background section is only for enhancement of understanding of the general background of the invention and is not necessarily to be construed as an admission or any form of suggestion that this information forms the prior art that is already known to a person of ordinary skill in the art.

Sea cucumber as a rare sea treasure has a very early edible history in China, and the production value of the sea cucumber industry chain is over 500 hundred million according to the reported development of cultivation. The dehydration processing is the traditional method for processing and preserving aquatic products, so the dried sea cucumber product is also one of the main product forms of the sea cucumber. The traditional dehydration processing modes mainly comprise pickling and natural drying, and the modern dehydration processing modes comprise high-temperature hot air drying, low-temperature hot air drying, freeze drying and the like. Generally, hot air or natural drying at a lower temperature is the most common method, but the hot air drying has slow heat and mass transfer speed, long drying time and large energy consumption, and the natural drying product is easy to be polluted, greatly influenced by weather reasons and difficult to control the product quality. Freeze drying is to realize the drying of the material by water sublimation under the condition of freezing, which can reserve the easily oxidized and easily deteriorated nutrient components in the aquatic products to the maximum extent, and the obtained product has the best quality, but the energy consumption of freeze drying is high, so people usually combine microwave, ultrasonic, far infrared and other auxiliary means to shorten the freeze drying time, reduce the energy consumption and realize the organic combination of the product quality and the low energy consumption cost.

The infrared drying technology is a rapid wet material drying technology, the internal temperature of the material is higher than the surface due to heat energy generated by infrared drying, the diffusion direction of the heat is from inside to outside, and the diffusion direction of moisture is consistent with that of the material, so that the drying process is accelerated. Infrared radiation can impinge upon and penetrate the material with infrared energy, causing energy to be transferred from the heating element to the product surface without heating the surrounding air; in addition, the frequency of the short wavelength infrared ray is high, which helps to evaporate moisture in the material quickly.

The pretreatment technology (such as blanching, soaking in acid solution, osmotic dehydration, microwave treatment and ultrasonic treatment) of the materials before drying can shorten the subsequent dehydration time and improve the product quality. The raw material of ultrasonic treatment forms the microchannel convenient for water diffusion and vaporization inside, thus reduce the drying process, and because the dry shrink product of less rehydrates fast, the recovery is good.

Regarding the research dynamics of the infrared drying technology of marine products, the xu-Bao nationality and the like (the fourteenth national drying technology exchange, 2013) research the influence of different drying methods on the physicochemical characteristics and sensory quality of squid slices, and the obtained infrared drying technology is much superior to the technology adopting hot air drying, heat pump drying and radio frequency drying in keeping the structure, color and sense of the squid slices.

Chenjianfu and the like adopt medium-short wave infrared to dry white beech mushrooms, take drying temperature and drying power as factors, study the influence of the medium-short wave infrared drying and the drying power on the white beech mushrooms, and establish a dynamic model of the medium-short wave infrared drying of the white beech mushrooms; plum bin and the like (food science, 2017) combine medium-short wave infrared and foam drying to dry mulberry jam; drying is one of indispensable links in aquatic product processing technology, but the adoption of different drying technologies can cause the difference of final product flavor and texture, far infrared drying has partial application in the processing of dried fruit and vegetable products, but the research on the application of medium-short wave infrared is less, and the research on the application of medium-short wave infrared to aquatic product processing is still in a blank stage.

Disclosure of Invention

In view of the above research background, the invention provides a sea cucumber drying method based on near-infrared pretreatment, which is characterized in that sea cucumbers are placed under a near-infrared condition for rapid dehydration before the traditional drying step. The research scheme of the invention explores the application of the near infrared technology in the field of aquatic product processing, and the research result proves that the pretreatment mode can effectively shorten the time required by the drying process and consumes less energy.

Based on the technical effects, the invention provides the following technical scheme:

according to the first aspect of the invention, the sea cucumber drying method based on near-infrared pretreatment is provided, and comprises the steps of pretreating the sea cucumber in a near-infrared environment and then drying the pretreated sea cucumber.

According to the invention, researches show that the dehydration effect can be rapidly realized by irradiating the fresh sea cucumber in the near-infrared environment, and the sea cucumber subjected to near-infrared pretreatment is dried by combining the traditional drying means, so that the time required by drying the sea cucumber can be effectively saved, and the energy consumption in the drying process can be effectively reduced.

Based on the sea cucumber drying method provided by the first aspect, the invention further provides near-infrared treatment equipment, wherein the near-infrared treatment equipment is provided with a drying chamber, and a near-infrared lamp heating pipe is arranged at the upper part of the drying chamber.

In the research process of the invention, the radiation intensity, the time and the like of marine product drying are researched, and based on the drying equipment provided by the invention, technicians can conveniently realize the switching of the radiation intensity.

In a third aspect of the invention, the method for drying sea cucumbers based on near infrared pretreatment in the first aspect and the application of the near infrared treatment equipment in the field of marine product drying in the second aspect are provided.

In the prior art, food is usually dried by far infrared treatment, and the far infrared energy is low, so that the food is easy to control. Because of strong energy, the research on directly applying the near infrared to food drying is less, and the field generally thinks that the quality of the food is not well controlled because the near infrared is directly used for drying to a finished product. However, the invention finds that the structure and the nutrient content of the sea cucumber are not damaged by adopting the near-infrared pretreatment in a short time, the freeze-drying efficiency can be effectively improved, and the quality of the dried product is improved. Therefore, based on the drying effect of the sea cucumber, the art can routinely expect that the method can achieve good drying effect in other seafood processing fields.

The beneficial effects of one or more technical schemes are as follows:

the sea cucumber serving as a high-value nutritional product is provided with a stable and reliable drying processing method, and has important significance for keeping the quality of the sea cucumber. The invention provides a method for pretreating sea cucumber by near infrared, which combines the traditional drying means for drying, the quality of the dried sea cucumber can be comparable to that of freeze-dried sea cucumber, the time required by the drying process is obviously shortened, the energy consumption is effectively reduced, and the method has important reference significance for the drying and processing of marine products.

Drawings

The accompanying drawings, which are incorporated in and constitute a part of this specification, are included to provide a further understanding of the invention, and are incorporated in and constitute a part of this specification, illustrate exemplary embodiments of the invention and together with the description serve to explain the invention and not to limit the invention.

FIG. 1 is a schematic view of the structure of a drying chamber described in example 3;

wherein, 1 is a near-infrared lamp heating pipe, 2 is a temperature probe, 3 is a sample tray, and 4 is a collection tray.

Detailed Description

It is to be understood that the following detailed description is exemplary and is intended to provide further explanation of the invention as claimed. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the invention. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, and it should be understood that when the terms "comprises" and/or "comprising" are used in this specification, they specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof, unless the context clearly indicates otherwise.

As introduced in the background art, the sea cucumber serving as a product with high nutritional value provides a possible and low-energy-consumption drying method, and has important economic significance for sea cucumber processing enterprises. At present, the research of near infrared in the field of marine product drying is blank, and based on the current research situation, the invention provides a sea cucumber drying method based on near infrared pretreatment.

According to the first aspect of the invention, the sea cucumber drying method based on near-infrared pretreatment is provided, and comprises the steps of pretreating the sea cucumber in a near-infrared environment and then drying the pretreated sea cucumber.

Preferably, the sea cucumber is fresh sea cucumber, and further is the sea cucumber body wall, namely the sea cucumber skin.

In some embodiments of the above preferred technical scheme, the sea cucumber is fresh sea cucumber, and the sea cucumber is cleaned after evisceration and blanching in boiling water for a period of time.

Specifically, the blanching time is 1-5 min.

Preferably, the near infrared wavelength is 1.1 μm to 3 μm.

Preferably, the radiation intensity of the near infrared wavelength is 5000W/m²-10 000W/m²。

Preferably, the pretreatment time is 5-10 min.

Preferably, the pretreatment temperature is 100-.

According to the research of the invention, the near infrared pretreatment can effectively improve the drying rate, and the total drying time can be shortened by more than 10%. The sea cucumber subjected to near-infrared treatment can remove more water in a short time, and the sea cucumber can be dried in a plurality of drying modes in the subsequent drying process.

Preferably, the drying includes, but is not limited to, atmospheric drying, reduced pressure drying, vacuum drying, microwave drying, or freeze drying.

In the drying mode, because the freeze drying can better maintain the nutritional ingredients in the sea cucumbers, in the traditional freeze drying treatment method, the sea cucumbers need to be pre-frozen in a refrigerator at the temperature of-80 ℃, then the pre-frozen sea cucumbers are placed in freeze drying equipment, and after a drying chamber is pumped into a specific vacuum state by the drying equipment, the drying equipment needs to continuously refrigerate to capture the water sublimated from the materials in the drying process, so that the energy consumption is very large.

In the preferable technical scheme of the invention, the drying treatment is continuously carried out in a freeze drying mode after the pretreatment. And the measurement result of the nutrient components shows that the contents of three important nutrient components such as protein, polysaccharide, saponin and the like in the dried sea cucumber product obtained by combining near infrared and freeze drying are not obviously different from those of the directly freeze-dried sea cucumber. The method well retains the nutrient components in the sea cucumber which are easy to boil off, saves the drying time of the sea cucumber and reduces the energy consumption in the production process.

In a second aspect of the present invention, a near-infrared processing apparatus is provided, which has a drying chamber, and a near-infrared lamp heating pipe is disposed at an upper portion of the drying chamber.

Preferably, the near-infrared processing equipment is also provided with a temperature probe used for detecting the temperature of the drying chamber.

Preferably, the near-infrared treatment device is also provided with a temperature controller.

Preferably, the number of the heating tubes of the near-infrared lamp is even.

Preferably, the near-infrared lamp heating pipe can slide on the upper part of the device, so that the heating pipe is uniformly distributed above the sample to be dried.

In a specific embodiment of the invention, the number of the near-infrared lamp heating pipes is four, and every two heating pipes are connected in series and controlled by a single switch, so that 5000W/m is realized²And 10000W/m²Selection of infrared irradiation density of two gears.

In a specific embodiment of the invention, a near-infrared processing device is provided, wherein the near-infrared processing device is provided with a drying chamber, the drying chamber is provided with a shell, near-infrared lamp heating pipes are distributed on the top of the shell, a sample tray is arranged in the middle of the shell, a collecting tray is arranged at the bottom of the shell, and a temperature probe is further arranged; the sample disc is a reticular flat plate or a flat plate with distribution holes and is used for bearing a dry sample, and meanwhile, the water can flow out conveniently; the through hole is formed in the upper portion of the shell and used for placing the temperature probe, the temperature probe is movable, and the distance between the temperature probe and a dried sample can be flexibly adjusted.

In a third aspect of the invention, the method for drying sea cucumbers based on near infrared pretreatment in the first aspect and the application of the near infrared treatment equipment in the field of marine product drying in the second aspect are provided.

In order to make the technical solutions of the present invention more clearly understood by those skilled in the art, the technical solutions of the present invention will be described in detail below with reference to specific embodiments.

Embodiment 1 energy-saving freeze-drying method for sea cucumber by combining near-infrared pretreatment

1.1kg frozen fresh sea cucumber (6 pieces) is eviscerated and then blanched with boiling water for 5min to obtain 220g blanched sea cucumber skin. The whole sea cucumber skin is put on a sample tray of a near-infrared drying oven. The near infrared lamp is turned on, and the energy density is 5000W/m². Taking out the sea cucumber after 5min of treatment, quickly freezing, and continuously dehydrating by using a freeze dryer, wherein the mass of the sea cucumber after drying is 52 g; the increase of the heat flux density of the far infrared ray can shorten the drying time; the far infrared pretreatment is beneficial to improving the drying speed and efficiency, shortening the freeze drying time of the sea cucumber, and shortening the total drying time by 12 percent.

Embodiment 2 energy-saving sea cucumber freeze-drying method combined with near-infrared pretreatment

2.1kg frozen fresh sea cucumber (12 pieces) is eviscerated and then blanched with boiling water for 5min to obtain 430g blanched sea cucumber skin. The whole sea cucumber skin is put on a sample tray of a near-infrared drying oven. The near infrared lamp is turned on, and the energy density is 5000W/m². Taking out the sea cucumber after 10min of treatment, quickly freezing, and continuously dehydrating by using a freeze dryer, wherein the mass of the dried sea cucumber is 90 g; the increase of the heat flux density of the far infrared ray can shorten the drying time; the far infrared pretreatment is beneficial to improving the drying speed and efficiency, shortening the freeze drying time of the sea cucumber, and shortening the total drying time by 10 percent.

Example 3

In this embodiment, a near-infrared processing apparatus is provided, which has a drying chamber and is configured as shown in fig. 1. The drying chamber is a square shell and is used for dryingFour near-infrared lamp heating pipes 1 are distributed above the chamber, the near-infrared lamp heating pipes 1 are connected in series two by two and are respectively controlled by a single switch, and therefore 5000W/m is achieved²And 10000W/m²And switching the infrared irradiation density of the two gears.

The middle part of drying chamber sets up sample dish 3, the sample dish is netted flat board, and among the pretreatment process, the sea cucumber can ooze liquid constantly, adopts network structure's sample dish 3 can make things convenient for the quick removal of liquid. The bottom of the drying chamber is also provided with a collecting tray 4 for receiving the moisture generated by the sea cucumbers in the drying process. Remove the exudate of sea cucumber through collecting tray 4 is quick, not only be favorable to keeping the cleanness of drying chamber, can also reduce the humidity of drying chamber fast, increase pretreatment efficiency.

Set up temperature probe 2 above drying chamber lateral wall, sample dish 3, temperature probe passes through the through-hole on the drying chamber lateral wall, and the drying chamber outside is temperature probe's display part, and the temperature in the technical staff accessible temperature probe direct readout drying chamber. In addition, in the drying chamber, the distance between the sample plate 3 and the near-infrared lamp heating pipe 1 can be adjusted, and the temperature probe 2 can move up and down along with the sample plate 3.

Comparative example 1

1.6kg frozen fresh sea cucumber (10 pieces) is eviscerated and then blanched with boiling water for 10min to obtain 300g blanched sea cucumber skin. And after quick freezing, continuously dehydrating by using a freeze drier until drying to obtain a freeze-dried sample of the boiled sea cucumber.

Comparative example 2

Directly quick-freezing the frozen fresh sea cucumber after removing internal organs, and drying the frozen fresh sea cucumber by using a freeze dryer to obtain a freeze-dried sea cucumber sample.

The sea cucumber samples obtained according to the four embodiments are subjected to nutrient component measurement, and the results are shown in table 1:

TABLE 1

	Crude protein%	Polysaccharide%	Total saponins%
				Example 1	45.30	7.00	0.15
Example 2	44.60	7.24	0.12
				Comparative example 1	21.07	3.10	0.04
Comparative example 2	40.60	7.10	0.16

The determination result of the nutrient components shows that the contents of three important nutrient components such as protein, polysaccharide and saponin in the sea cucumber dried by combining near infrared and freeze drying are superior to those of comparative example 1 in the content of crude protein, polysaccharide and total saponin, which indicates that the near infrared pretreatment is superior to the poaching treatment, and is beneficial to the retention of the components such as crude protein, polysaccharide and total saponin. Therefore, the near-infrared pretreatment assisted freeze drying technology can be used for producing dried sea cucumbers with the same quality as freeze-dried fresh sea cucumbers, and has the characteristics of short drying time and low energy consumption.

From appearance, the sea cucumber sample obtained by drying in the methods of examples 1 and 2 is similar to the shape and the state after foaming of the directly freeze-dried product.

Comparative example 3

In this example, the possibility of directly drying sea cucumbers by near infrared was explored: removing viscera from frozen fresh sea cucumber, blanching with boiling water for 5min, and placing the whole skin of sea cucumber on a sample tray of a near-infrared drying oven. The near infrared lamp is turned on, and the energy density is 5000W/m². When the drying time reaches about 10min, the sea cucumber sample still does not reach a dry state, but the surface is burnt. The above experiment is repeated with the power of the infrared heating lamp tube reduced, and the sea cucumber still cannot be heated to a dry state.

Comparative example 4

Removing viscera from frozen fresh sea cucumber, scalding with boiling water for 5min, and drying the whole skin of sea cucumber in a drying chamber of a far infrared drying oven. The far infrared lamp is turned on, and the energy density is about 5000W/m². Taking out after 10min of treatment, and treating the sea cucumber skin at a dehydration speed of 5min, wherein the dehydration speed of the sea cucumber skin is not as high as the near infrared energy density.

Comparative example 5

Removing viscera of frozen fresh sea cucumber, scalding with boiling water for 5min, drying the whole skin of sea cucumber in an electric heating drying oven to adjust energy density to 5000W/m². Taking out after 10min of treatment, and treating the sea cucumber skin at a dehydration speed of 5min, wherein the dehydration speed of the sea cucumber skin is not as high as the near infrared energy density.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.