Scallop powder and spray drying method thereof

Abstract

The invention relates to scallop powder and a spray drying method thereof, belonging to the technical field of food science. The scallop powder is milky white and has the due aroma and the taste of shellfish, the loss on drying is 4%-5%, the content of total nitrogen is 3%-5%, the crude protein accounts for 20%-25%, and the content of amino nitrogen is 2%-3%. The invention further discloses the spray drying method of the scallop powder, which comprises the steps of selecting fresh scallop as raw material, de-shelling, and carrying out enzymatic hydrolysis, material preparation and spray-drying for preparing the scallop powder. The method has simple enzymatic hydrolysis process and short enzymatic hydrolysis time, is conductive to improving the flavor of hydrolysate and increasing the content of amino acids and can improve the nutritional value and the seafood flavor of the scallop powder and overcome the shortcomings of high energy consumption, low drying efficiency and the like of freeze-drying. The method realizes the development of fine and deep processing of scallop resources and has an important role for promoting the reasonable processing and the utilization of the scallop resources, forming a processing industry chain of aquatic products, adjusting the industrial structure and improving the economic value.

Description

Technical field [0001] The invention relates to a scallop powder and a spray drying method thereof, belonging to the technical field of food science. Background technique [0002] Ezo scallops are native to the southern waters of the Kuril Islands in Russia and Hokkaido in Japan, and have now become one of the main breeding targets for marine shellfish in the northern seas of my country. Ezo scallops are rich in 17 kinds of amino acids after being hydrolyzed by protease, not only has a rich seafood flavor, but also the nutrients are more easily absorbed by the human body. Protein hydrolyzate traditionally exists in the form of liquid, spray drying is to convert the liquid form into solid powder, which is more convenient for storage, carrying and packaging, and increases the stability of the enzymatic hydrolyzate. In the existing scallop powder processing technology, the publication number is CN1437888, and the Chinese patent application with the application number 03103927....

AI Technical Summary

Problems solved by technology

The defects of the above-mentioned several methods are respectively: 1. The raw material of purple mussels is directly dried after pretreatment, without hydrolysis treatment, the nutrient substances of the product cannot be fully dissolved, the flavor substances cannot be completely formed, the flavor is poor, and the nutritional value is low.

2 Seafood seasoning made by multi-enzyme method or segmental enzymolysis of several enzymes, the process is complex, time-consuming and costly

At the same time, although trypsin has a good enzymatic hydrolysis effect, the cost is high and it is not suitable for large-scale production

3 In the selection of spray drying parameters of purple mussel powder, only the yield of shellfish powder was considered, but the retention effect of heat-sensitive nutrients was not considered, and the product quality declined

4 Marine pearl oyster meat powder is prepared by freeze-drying, which requires high equipment requirements, large investment, low drying rate, long drying time, and high energy consumption