CN101283816B - Instant sea tangle food and its processing method thereof - Google Patents
Instant sea tangle food and its processing method thereof Download PDFInfo
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- CN101283816B CN101283816B CN2008100710058A CN200810071005A CN101283816B CN 101283816 B CN101283816 B CN 101283816B CN 2008100710058 A CN2008100710058 A CN 2008100710058A CN 200810071005 A CN200810071005 A CN 200810071005A CN 101283816 B CN101283816 B CN 101283816B
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Abstract
The invention provides an instant kelp food and the processing method thereof. The instant kelp food comprises kelp powder as main material and ingredients including starch, white sugar, compound vitamin powder and edible gelatin. The processing method comprises scalding kelp, cooling, dewatering with sea salt, oven-drying, pulverizing by an ultra-micro pulverizing mill to obtain powder, and mixing with starch, compound vitamin powder and edible gelatin to obtain the instant kelp food. The instant kelp food prepared from kelp and other ingredients has reasonable nutrition arrangement, convenient eating and good taste, and can maximally exert the plurality of beneficial components of kelp. The kelp is micro-pulverized to powder, which can be easily absorbed by human body, and the processing process is easy and beneficial to large-scale production.
Description
Technical field
The invention belongs to food processing field, more specifically relate to a kind of instant sea tangle food and processing method thereof.
Background technology
Sea-tangle has another name called kelp, is a kind of sea-plant of medicine-food two-purpose, contains a large amount of algins in the sea-tangle; Algin is a kind of polysaccharide, contains-COOH-OH organo-functional group in the molecule; Existence-SO3H on the sea-tangle cell membrane, therefore-OH etc. can form complex with multiple metal ion; Can be used for heavy metal ion in the adsorbent solution, also can absorb the heavy metal ion in the human body, sea-tangle contains a large amount of crude fibres and more carbohydrate; Content is 56.2%, and protein is 8.2%, also contains 10 multi mineral prime elements such as multiple organic matter and iodine, calcium, phosphorus, iron, cobalt, fluorine.In per 100 gram sea-tangles, containing 24 milligrams of iodine, 117 milligrams of calcium, 150 milligrams of iron, is the highest food of content in all food.Simultaneously, sea-tangle also contains vitamin A, B1, B2, D and nicotinic acid etc., includes 18 seed amino acids in its protein.Traditional medicine thinks that sea-tangle is cold in nature, flavor is salty, have reduce phlegm, Li Shui, function such as expel the heat-evil.Can control diseases such as goiter and tumor tuberculosis, oedema, beriberi.Modern medicine study shows, contained iodine in the sea-tangle has the effect that promotes that thyroid hormone generates, and therefore longly eats sea-tangle and can prevent the thyroid gland enlargement, also can temporarily suppress hyperthyroid metabolic rate and mitigation symptoms simultaneously.Contained sweet mellow wine in the sea-tangle is a kind of valuable medical substance.It can reduce intracranial pressure, intraocular pressure after getting into human body effectively, alleviates diseases such as encephaledema, brain swelling, and treatment encephalitis B, acute glaucoma etc. are had obvious curative effects.The laminarin sulfuric ester is a polysaccharose substance, and the effect of reducing blood lipid is arranged.Alginic acid sodium salt in the sea-tangle has the effect of prevention leukaemia, Itai-itai diseases, and arterial hamorrhage is also had hemostasis usefulness.In addition, sea-tangle is also listed in anticancer food abroad.Because there are some researches show, the calcium in the sea-tangle has the effect of the acidification of blood of preventing, and acidification of blood causes one of factor of canceration just; A kind of fucoidin composition that belongs to the sulfated polysaccharide class in the sea-tangle mucus has positive effect to suppressing colorectal cancer, is and desirable health plant.
But general employing of traditional kelp food processing technology pickled into pickles, salted vegetables etc., and the dried sea-tangle of perhaps drying one-tenth is edible as the dish class; Such processing mode; Make most of nutriment and the beneficial element of sea-tangle can not get absorption of human body, wasted resource greatly, and edible inconvenient.
Summary of the invention
The purpose of this invention is to provide a kind of instant sea tangle food and processing method thereof, the prescription of this food is main with sea-tangle, is equipped with other batchings; Not only reasonable nutrition has been brought into play the multiple beneficial composition effect of sea-tangle, instant greatly; Mouthfeel is good; And adopt the sea-tangle powder through ultramicro grinding, and more helping absorption by human body, manufacturing process is prone to go, be beneficial to again large-scale production.
Instant sea tangle food of the present invention is a primary raw material with the sea-tangle powder, with starch, and white granulated sugar, B B-complex powder, edible glue are auxiliary material.
The processing method of instant sea tangle food of the present invention is: sea-tangle is ground into powdery, mixes with starch, B B-complex powder, edible glue through blanching, cooling, sea salt dehydration, oven dry, micronizer, be prepared into instant sea tangle food.
Remarkable advantage of the present invention is:
(1) instant sea tangle food prescription collocation of the present invention rationally; The sea-tangle powder is a primary raw material; Be equipped with starch, white granulated sugar, B B-complex, edible glue; Not only mouthfeel is good, is different from existing sesame cream, haw flakes, sea sedge, instant noodles, hawthorn custard, bread, soy sauce, jelly, fruit juice or the like food greatly, makes the nutritional labeling of instant sea tangle food reasonable; Fat and starch based content are less than existing sesame cream, haw flakes, sea sedge, instant noodles, hawthorn custard, bread, soy sauce, jelly, fruit juice or the like food; And be main component with nutritional labeling in the sea-tangle and beneficial element, given prominence to the various health-care of sea-tangle, be particularly suitable for as the substitute food product of child, the elderly, adiposis patient and three high patients' (hypertension, hyperglycaemia and high fat of blood) health food.
(2) compare in traditional sea-tangle processing or the sea-tangle powder that adopts usual manner to pulverize; Its individual particle is made up of several or tens cells usually, and the sporoderm-broken rate of cell is lower, and the particle of active ingredient particle is bigger; The possibility that is adsorbed on the intestines wall is less; The wriggling mode of small intestine has caused active ingredient can be higher than the concentration on the small bowel in pericellular concentration, makes the inside and outside concentration difference of cell membrane be difficult to improve, and has slowed down rate of release; Wherein the active ingredient of quite a few particle just is excreted before do not discharge fully, and corresponding active ingredient is difficult to fully absorbed by human body reduces health food or bioavailability of medicament.Among the preparation method of the present invention sea-tangle is carried out 1-2um with micronizer and be ground into powdery; Make the sea-tangle powder reach nanoscale, good crushing effect not only, and also ultra micro sea-tangle powder cell wall breaking or cell rupture of membranes rate after pulverizing reach more than 90%; Make that intracellular active ingredient fully comes out in the sea-tangle; Its rate of release and burst size can increase substantially, and absorption of human body is then more or less freely, after material gets into stomach; Soluble component dissolves under the effect of gastric juice, gets into the composition that dissolves behind the small intestine and begins to be absorbed; Because the sea-tangle powder is a ultrafine particle; Its insoluble composition is prone to attached on the intestines wall, and the intestines wall that passes through that active ingredient can be very fast absorbs, and gets into blood; And these ultramicrons are longer because of the influence of adhesive force excretes required time, improved the absorptivity of active ingredient.
(3) sea-tangle powder raw material of the present invention adopts the fresh and tender sea-tangle in the Taiwan Straits 4-6 month,, and nutritional labeling and beneficial element content are the abundantest.
The specific embodiment
The mass percent of each component is in the prescription: sea-tangle powder 0-100%, starch 0-100%, white granulated sugar 0-100%, B B-complex powder 0-100%; Edible glue 0-100%.
Best in quality percentage is: sea-tangle powder 60-80%, starch 10-15%, white granulated sugar 0-5%, edible glue 0-5%.
(1) with sea-tangle blanching in 90～100 ℃ purifying sea water;
(2) add subsequently in the normal temperature purifying sea water and cool off;
(3) put into drum after the cooling and add the sea salt dehydration;
(4) put into bag pressurizing and dehydrating, for use after the dehydration;
(5) subsequently with 55～70 ℃ temperature oven dry, dry for 70～90 ℃, dried sea-tangle water content is 15%, and is for use again;
(6) use micronizer to carry out 1-2um and pulverize, sea-tangle breaking-wall cell or cell rupture of membranes rate are reached becomes powdery more than 90%;
(7) use stainless steel pendulum bucket that starch, white granulated sugar, B B-complex, edible glue and sea-tangle powder are mixed, be prepared into instant sea tangle food.
Sea-tangle is adopted the fresh and tender sea-tangle in the Taiwan Straits 4-6 month.
Can be further with the instant sea tangle food preparation in flakes, maltosemalt sugar, custard, cake, bag, tongue, sauce, jelly, crispy rice, juice, instant noodles.
Below be several embodiments of the present invention, but the present invention is not limited only to this.
Embodiment 1
Best proportioning:
Sea-tangle powder 70%, starch 20%, white granulated sugar 3%, B B-complex powder 2%, edible glue 5%.
The sea-tangle powder adopts the fresh and tender sea-tangle in the Taiwan Straits 4-6 month to process.
Procedure of processing:
(1) with sea-tangle blanching in 100 ℃ purifying sea water;
(2) add subsequently in the normal temperature purifying sea water and cool off;
(3) put into drum after the cooling and add the sea salt dehydration;
(4) put into bag pressurizing and dehydrating, for use after the dehydration;
A) subsequently with 65 ℃ temperature oven dry, dry for 85 ℃, dried sea-tangle water content is 10%, and is for use again;
(5) use micronizer to carry out 1-2um and pulverize, sea-tangle breaking-wall cell or cell rupture of membranes rate are reached becomes powdery more than 90%;
(6) use stainless steel pendulum bucket that starch, white granulated sugar, B B-complex, edible glue and sea-tangle powder are mixed, be prepared into instant sea tangle food.
Can with instant sea tangle food further according to general food technology of preparing preparation in flakes, maltosemalt sugar, custard, cake, bag, tongue, sauce, jelly, crispy rice, juice, instant noodles.
Embodiment 2
Prescription: sea-tangle powder 70%, starch 15%, white granulated sugar 5%, B B-complex powder 5%, edible glue 5%.
The sea-tangle powder adopts the fresh and tender sea-tangle in the Taiwan Straits 4-6 month to process.
Procedure of processing is:
(1) with sea-tangle blanching in 90 ℃ purifying sea water;
(2) add subsequently in the normal temperature purifying sea water and cool off;
(3) put into drum after the cooling and add the sea salt dehydration;
(4) put into bag pressurizing and dehydrating, for use after the dehydration;
(5) subsequently with 55 ℃ temperature oven dry, dry for 70 ℃, dried sea-tangle water content is 10%, and is for use again;
(6) use micronizer to carry out 1-3um and pulverize, sea-tangle breaking-wall cell or cell rupture of membranes rate are reached becomes powdery more than 90%;
(7) use stainless steel pendulum bucket that starch, white granulated sugar, B B-complex, edible glue and sea-tangle powder are mixed, be prepared into instant sea tangle food.
Can with instant sea tangle food further according to general food technology of preparing preparation in flakes, maltosemalt sugar, custard, cake, bag, tongue, sauce, jelly, crispy rice, juice, instant noodles.
Embodiment 3
Prescription: sea-tangle powder 80%, ground rice 10%, white granulated sugar 5%, B B-complex powder 2%, edible glue 3%.
The sea-tangle powder adopts the fresh and tender sea-tangle in the Taiwan Straits 5-6 month to process.
Procedure of processing is:
(1) with sea-tangle blanching in 100 ℃ purifying sea water;
(2) add subsequently in the normal temperature purifying sea water and cool off;
(3) put into drum after the cooling and add the sea salt dehydration;
(4) put into bag pressurizing and dehydrating, for use after the dehydration;
(5) subsequently with 70 ℃ temperature oven dry, dry for 90 ℃, dried sea-tangle water content is 10%, and is for use again;
(6) use micronizer to carry out 1-0.1um and pulverize, sea-tangle breaking-wall cell or cell rupture of membranes rate are reached becomes powdery more than 90%;
(7) use stainless steel pendulum bucket that starch, white granulated sugar, B B-complex, edible glue and sea-tangle powder are mixed, be prepared into instant sea tangle food.
Can with instant sea tangle food further according to general food technology of preparing preparation in flakes, maltosemalt sugar, custard, cake, bag, tongue, sauce, jelly, crispy rice, juice, instant noodles.
Embodiment 4
Prescription: sea-tangle powder 60%, starch 25%, white granulated sugar 10%, B B-complex powder 3%, edible glue 2%.
The sea-tangle powder adopts the fresh and tender sea-tangle in the Taiwan Straits 5-6 month to process.
Procedure of processing is:
(1) with sea-tangle blanching in 95 ℃ purifying sea water;
(2) add subsequently in the normal temperature purifying sea water and cool off;
(3) put into drum after the cooling and add the sea salt dehydration;
(4) put into bag pressurizing and dehydrating, for use after the dehydration;
(5) subsequently with 60 ℃ temperature oven dry, dry for 80 ℃, dried sea-tangle water content is 15%, and is for use again;
(6) use micronizer to carry out 1-0.1um and pulverize, sea-tangle breaking-wall cell or cell rupture of membranes rate are reached becomes powdery more than 95%;
(7) use stainless steel pendulum bucket that starch, white granulated sugar, B B-complex, edible glue and sea-tangle powder are mixed, be prepared into instant sea tangle food.
Can with instant sea tangle food further according to general food technology of preparing preparation in flakes, maltosemalt sugar, custard, cake, bag, tongue, sauce, jelly, crispy rice, juice, instant noodles.
Embodiment 5
Prescription: sea-tangle powder 50%, starch 30%, white granulated sugar 12%, B B-complex powder 5%, edible glue 3%.
The sea-tangle powder adopts the fresh and tender sea-tangle in the Taiwan Straits 4-6 month to process.
Procedure of processing is:
(1) with sea-tangle blanching in 90 ℃ purifying sea water;
(2) add subsequently in the normal temperature purifying sea water and cool off;
(3) put into drum after the cooling and add the sea salt dehydration;
(4) put into bag pressurizing and dehydrating, for use after the dehydration;
(5) subsequently with 65 ℃ temperature oven dry, dry for 85 ℃, dried sea-tangle water content is 15%, and is for use again;
(6) use micronizer to carry out 1-2um and pulverize, sea-tangle breaking-wall cell or cell rupture of membranes rate are reached becomes powdery more than 90%;
(7) use stainless steel pendulum bucket that starch, white granulated sugar, B B-complex, edible glue and sea-tangle powder are mixed, be prepared into instant sea tangle food.
Can with instant sea tangle food further according to general food technology of preparing preparation in flakes, maltosemalt sugar, custard, cake, bag, tongue, sauce, jelly, crispy rice, juice, instant noodles.
Claims (3)
1. instant sea tangle food, it is characterized in that: the mass percent of each component is in the prescription: sea-tangle powder 60-80%, starch 10-15%, white granulated sugar 3-5%, edible glue 3-5%, B B-complex powder 2-5%, integral body is 100%; Process steps is:
(1) with sea-tangle blanching in 90～100 ℃ purifying sea water;
(2) add subsequently in the normal temperature purifying sea water and cool off;
(3) put into drum after the cooling and add the sea salt dehydration;
(4) put into bag pressurizing and dehydrating, for use after the dehydration;
(5) subsequently with 55～70 ℃ temperature oven dry, dry for 70～90 ℃, dried sea-tangle water content is 15%, and is for use again;
(6) use micronizer to carry out 1-2um and pulverize, sea-tangle breaking-wall cell or cell rupture of membranes rate are reached becomes powdery more than 90%;
(7) use stainless steel pendulum bucket that starch, white granulated sugar, B B-complex powder, edible glue and sea-tangle powder are mixed, be prepared into instant sea tangle food.
2. instant sea tangle food according to claim 1 is characterized in that: said sea-tangle is adopted the fresh and tender sea-tangle in the Taiwan Straits 4-6 month.
3. instant sea tangle food according to claim 1 is characterized in that: further with instant sea tangle food preparation in flakes, maltosemalt sugar, custard, cake, bag, tongue, sauce, jelly, crispy rice, juice, instant noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2008100710058A CN101283816B (en) | 2008-05-06 | 2008-05-06 | Instant sea tangle food and its processing method thereof |
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| CN2008100710058A CN101283816B (en) | 2008-05-06 | 2008-05-06 | Instant sea tangle food and its processing method thereof |
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| CN101283816A CN101283816A (en) | 2008-10-15 |
| CN101283816B true CN101283816B (en) | 2012-04-18 |
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|---|---|---|---|---|
| CN102389068A (en) * | 2011-10-25 | 2012-03-28 | 毕金友 | Sea tangle paste jelly |
| CN102423025A (en) * | 2011-10-25 | 2012-04-25 | 毕金友 | Fiveleaf gynostemma herb micro powder fruit jelly |
| CN103431453B (en) * | 2013-08-29 | 2015-04-01 | 洪跃家 | Instant seaweed product and processing method thereof |
| CN104026657B (en) * | 2014-05-23 | 2015-12-30 | 福建省闽中有机食品有限公司 | A kind of instant kelp paper leisure food |
| CN104432268A (en) * | 2014-11-24 | 2015-03-25 | 张广舜 | Instant seafood powder and preparation method thereof |
| CN104382114A (en) * | 2014-11-24 | 2015-03-04 | 张广舜 | Fast-dissolving instant seafood powder and preparation method thereof |
| CN104323195B (en) * | 2014-11-27 | 2018-03-30 | 云南宏斌绿色食品有限公司 | A kind of preparation method of instant noodles sea-tangle seasoning bag |
| CN104920590B (en) * | 2015-06-10 | 2018-08-10 | 安徽翔华农林有限公司 | A method of drying cape jasmine fruit using sea salt |
| CN109480227A (en) * | 2018-12-25 | 2019-03-19 | 秦怀跃 | Generation meal reconstituted food and its production method |
| CN109480226A (en) * | 2018-12-25 | 2019-03-19 | 秦怀跃 | Seasoning type generation meal reconstituted food and its production method |
| CN110063468A (en) * | 2019-05-16 | 2019-07-30 | 侯梦斌 | A kind of feeding manufacturing method for facilitating vegetable food of health |
| CN110916047A (en) * | 2019-12-11 | 2020-03-27 | 福建省农业科学院农业工程技术研究所 | Kelp gradient dehydration production place storage method, kelp and processing method |
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| CN1135855A (en) * | 1996-04-19 | 1996-11-20 | 曹虹 | Artificial black moss and its production |
| CN1156561A (en) * | 1996-02-08 | 1997-08-13 | 陈英乡 | Instant kelp paste |
| CN1334010A (en) * | 2000-07-18 | 2002-02-06 | 傅熙仁 | Kelp-wheat flour and food prepared therefrom |
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2008
- 2008-05-06 CN CN2008100710058A patent/CN101283816B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156561A (en) * | 1996-02-08 | 1997-08-13 | 陈英乡 | Instant kelp paste |
| CN1135855A (en) * | 1996-04-19 | 1996-11-20 | 曹虹 | Artificial black moss and its production |
| CN1334010A (en) * | 2000-07-18 | 2002-02-06 | 傅熙仁 | Kelp-wheat flour and food prepared therefrom |
Non-Patent Citations (1)
| Title |
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| 艾文.大有开发前景的食品原料-海带精粉.《科技信息》.1996,(第12期),14. * |
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