CN101919541B - Seaweed flavor powder - Google Patents
Seaweed flavor powder Download PDFInfo
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- CN101919541B CN101919541B CN2010101979158A CN201010197915A CN101919541B CN 101919541 B CN101919541 B CN 101919541B CN 2010101979158 A CN2010101979158 A CN 2010101979158A CN 201010197915 A CN201010197915 A CN 201010197915A CN 101919541 B CN101919541 B CN 101919541B
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- seaweed
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- dextrin
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- flavor
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Abstract
The invention relates to edible seaweed, in particular to seaweed flavor powder, which consists of 50 parts by weight of seaweed extract, 25-100 parts by weight of modified starch or/and dextrin and 1-5 parts by weight of emulsifier, wherein the emulsifier is monoglyceride or/and sucrose ester; the modified starch is cross-linked starch or/and gelatinized starch; the seaweed extract is prepared by continuously performing microwave extraction on edible seaweed by adopting 70-100% ethanol. The seaweed flavor powder provided by the invention keeps the fragrance and taste of seaweed, and has unique flavor of freshness, sweetness, saltiness and aroma. Can be used as seaweed tea and seaweed soup; can also be used on or added into the surface of biscuits, cakes and bread; or adding into dried noodles and instant noodles to obtain food with seaweed flavor.
Description
Technical field
The present invention relates to edible seaweed, be specifically related to contain the food and the flavour of food products agent of edible seaweed extract.
Background technology
Marine alga (Seaweeds) is the low cryptogam such as grade that grows in the ocean, is organic matter and the primary producer of energy and the natural enrichment person of inorganic matter in the marine ecosystems.There are some researches show that marine alga all contains rich in protein, polysaccharide, vitamin, amino acid, mineral matter etc. no matter be red algae, brown alga or green alga, also contains rich dietary fiber.But for a long time, marine alga is except direct-edible, and most of red algae and brown alga are used to carry colloid, and like algin, carragheen, agar, a part is used to extract iodine, sweet mellow wine, marine drug and as feed etc.The seaweeds deep processed product, Development and Production and the history of being accepted by people are still short, but along with expanding economy, the keeping reforming of human food's structure, the seaweeds deep processed product will more and more receive people's welcome with its unique glamour.
Publication number is that the application of the present invention of CN 1820628A discloses a kind of algae type food additive; It is characterized in that; It is processed by following materials of weight proportions, edible seaweed gel 15-25, sweet mellow wine 4.5-5.5, Potassiumiodate 0.015-0.025, bata-carotene 0.8-1.2, Cobastab
10.004-0.006 and Cobastab
20.004-0.005.This is invented described algae type food additive and can be used as uses such as the daily local flavor seasoning matter of people, soup stock, chafing dish bottom flavorings.But described edible seaweed gel normally adds Na earlier under 60 ℃～80 ℃ high temperature
2CO
3Carry out digestion process; Capable then press filtration is carried out drying with the gained glue and is obtained, therefore; Volatile flavor component loss wherein totally can only be played physical property, the being knotted property and the retentiveness that increase meat products of improving meat products, give meat products good mouthfeel.
Publication number is the manufacturing approach that the application for a patent for invention of CN 101012286A discloses a kind of water soluble seaweed powder, it is characterized in that earlier marine alga being carried out enzymolysis, and the PH of enzymatic hydrolysis system is at 3-10, and temperature is at 35 ℃-65 ℃; Subsequently enzyme being carried out again enzymolysis being accomplished liquid after the inactivation treatment filters; Then get filter cake and add Na
2CO
3The solution dissolving; The adjusting pH value arrived neutral after gained filtrating was mixed during again with filter cake lysate and filtration; At last solution is dried to powder; Wherein the used enzyme of enzymolysis is to be the complex enzyme of main component with cellulase and protease, respectively is 50000 units in the vigor of two kinds of enzymes, and both compound part by weight are 50: 1-1: 1.It is thus clear that the described method of above-mentioned patent application is destroyed the cell membrane of marine alga earlier through cellulase, again with filter cake through Na
2CO
3The solution dissolving can improve the water-soluble of seawood meal.But above patent is even to be solvent with water, and the main component of being extracted is a laminarin, and the concentration of flavor components can reduce greatly.Simultaneously, because the boiling point of water is higher, solvent concentrates that required temperature is higher, vacuum is higher or the material heated time is longer, causes the destruction of flavor components or detaches.So current methods is extracting the obvious deficiency of existence on the flavor components.
Summary of the invention
In view of there is above-mentioned deficiency in prior art, technical problem to be solved by this invention provides a kind of seaweed flavor powder with strong marine alga fragrance and flavour.
The scheme that the present invention solves the problems of the technologies described above is:
A kind of seaweed flavor powder, this flavor powder by marine algae extract 50 weight portions, converted starch or/and dextrin 25～100 weight portions and emulsifying agent 1～5 weight portion form, wherein,
Described emulsifying agent is that monoglyceride is or/and sucrose ester;
Described converted starch is that crosslinked starch is or/and gelatinized starch;
Described marine algae extract is prepared by following method:
(1) gets crushed after being dried to 20～60 mesh sieves under 40～80 ℃ of conditions of clean edible seaweed, get marine algae powder;
(2) get marine algae powder, (w: v) concentration is 70～100% ethanol continuous microwave extraction, and vacuum filters, and collects filtrating, and filter residue continuous microwave again extracts 1～3 time, then merging filtrate to add 3～7 times; Wherein said continuous microwave extraction conditions is: 25～59 ℃ of temperature, and microwave power (W) is 10～55 with the ratio of material flow (L/h);
(3) getting step (2) gained filtrating, in 50～70 ℃ of water-baths, is to concentrate under the condition of 0.07～0.1MPa in vacuum, reclaims and wave clean ethanol, obtains described marine algae extract.
Flavor powder of the present invention, when wherein containing converted starch and dextrin, the weight proportion of the two is a converted starch: dextrin=1: 4～2: 1.
Flavor powder of the present invention, wherein said edible seaweed can be the edible seaweeds of red algae, brown alga or green alga, and be concrete like sea-tangle, laver, kelp and sea grass etc.
Because flavor powder of the present invention is a kind of powdery product, converted starch therefore of the present invention selects crosslinked starch or/and the purpose of gelatinized starch mainly is to improve the cohesiveness of product, dispersiveness and water-soluble.The common converted starch that crosslinked starch of the present invention and gelatinized starch are all commercially available; Wherein, described crosslinked starch is to be raw material with starch, is crosslinking agent with POCl3, sodium trimetaphosphate or hexametaphosphate; NaOH is catalyst, carries out that cross-linking reaction obtains; Described gelatinized starch is that amylum body dehydrates behind swelling, division, the even pasty state solution of formation in the water of 60～80 ℃ of temperature again and makes.
The preparation method of flavor powder of the present invention is made up of following steps:
Get marine algae extract, converted starch or/and dextrin and emulsifying agent by proportioning; The water that adds 1～3 times of weight; In 50～70 ℃ of water-baths, stir 20～60min fast, be lower than 10% at 55～100 ℃ of following vacuum drying to moisture content then, be ground into 40～200 order powder and get final product.
The present invention described seaweed flavor powder kept local flavor and the delicate flavour of marine alga; Can be used as food additives; Be used to make marine alga soup, algae beverage, can also add to and produce food in vermicelli, instant noodles, biscuit, cake and the bread with marine alga fragrance and delicate flavour.
Seaweed flavor powder of the present invention has added an amount of converted starch or/and dextrin and emulsifying agent not only make the viscosity of product low in marine algae extract, good dispersion, and water-solublely also obtained tangible improvement.More outstanding effect is; The method that the present invention adopts dynamic continuous microwave to extract; Make the heating temperature of marine alga low, the time is short; Select simultaneously polarity suitable with low-boiling 70～100% ethanol for extracting solvent, thereby heated time, temperature and the vacuum of material when greatly reducing concentrated solvent have kept the flavor components in the marine alga effectively.Further, the present invention also reduces baking temperature through vacuum drying mode in the preparation of described flavor powder, makes the local flavor of marine algae extract in the product and freshness be able to keep.
Description of drawings
Fig. 1 is a kind of concrete extraction process flow chart of the said marine algae extract of invention.
The specific embodiment
Example 1 (sea-tangle flavor powder)
1, preparation Thallus Laminariae (Thallus Eckloniae) extract
At first with clean sea-tangle in 60 ℃ of oven for drying, pulverized 40 mesh sieves then, the sea-tangle powder subsequent use; Extract with reference to accompanying drawing 1 then, concrete leaching process is described below:
Change the sea-tangle powder over to the mixing of materials jar; (w: concentration v) is to send into the Microwave Extraction device after 85% ethanol mixes, and the control microwave power is 1600W, and material flow is 29L/h to add 4 times; The ratio that is microwave power and material flow is 55, is that 30 ℃ of following continuous microwaves extract in temperature; The Microwave Extraction flow is gone into the vacuumfilter filtration, and filtrating is sent into vacuum concentrator, and filter residue is back to the Microwave Extraction device and under same condition, extracts 1 time again, and the secondary raffinate of filter residue is also sent into vacuum concentrator through the vacuumfilter filtrate filtered; After 2 times filtrating is incorporated in vacuum concentrator, in 70 ℃ of water-baths, be to concentrate under the condition of 0.07MPa, wave clean ethanol and promptly get Thallus Laminariae (Thallus Eckloniae) extract in vacuum.
In the said process, the filter residue after the second extraction can use it for anything else in addition, and the ethanol that vacuum Concentrating Process volatilizes is recyclable to be utilized once more.
2, preparation sea-tangle flavor powder
Scheme 1
Get Thallus Laminariae (Thallus Eckloniae) extract 5kg, add crosslinked starch 1.5kg, dextrin 4.7kg, HLB value and be 11 sucrose ester 0.3kg and the water of 11.5L, in 55 ℃ of water-baths; Stir 30min fast; 80 ℃ of following vacuum drying are reduced to below 10% its water content then, and pulverizing is 200 order powder, get the sea-tangle flavor powder.
Scheme 2
Get Thallus Laminariae (Thallus Eckloniae) extract 5kg; Add crosslinked starch 0.61kg, gelatinized starch 0.5kg, dextrin 3.3kg, HLB value and be 11 sucrose ester 0.3kg and the water of 9.7L; In 55 ℃ of water-baths, stir 30min fast, 80 ℃ of following vacuum drying are reduced to below 10% its water content then; Pulverizing is 200 order powder, gets the sea-tangle flavor powder.
Scheme 3
Get Thallus Laminariae (Thallus Eckloniae) extract 5kg, add gelatinized starch 0.5kg, dextrin 2kg, HLB value and be 11 sucrose ester 0.2kg and the water of 7.7L, in 55 ℃ of water-baths; Stir 30min fast; 80 ℃ of following vacuum drying are reduced to below 10% its water content then, and pulverizing is 200 order powder, get the sea-tangle flavor powder.
Example 2 (laver flavor powders)
1, preparation laver extract
At first with clean laver in 40 ℃ of oven for drying, pulverized 20 mesh sieves then, the laver powder subsequent use; Extract with reference to accompanying drawing 1 then, concrete leaching process is described below:
Change the laver powder over to the mixing of materials jar; (w: concentration v) is to send into the Microwave Extraction device after 70% ethanol mixes, and the control microwave power is 2400W, and material flow is 53L/h to add 7 times; The ratio that is microwave power and material flow is 45, is that 40 ℃ of following continuous microwaves extract in temperature; The Microwave Extraction flow is gone into the vacuumfilter filtration, and filtrating is sent into vacuum concentrator, and filter residue is back to the Microwave Extraction device and under same condition, extracts 2 times again, and the secondary of filter residue and No. three extracts are also sent into vacuum concentrator through the vacuumfilter filtrate filtered; After 3 times filtrating is incorporated in vacuum concentrator, in 50 ℃ of water-baths, be to concentrate under the condition of 0.08MPa, wave clean ethanol and promptly get the laver extract in vacuum.
In the said process, the filter residue after three extractions can use it for anything else in addition, and the ethanol that vacuum Concentrating Process volatilizes is recyclable to be utilized once more.
2, preparation laver flavor powder
Scheme 1
Get laver extract 5kg; Add crosslinked starch 3kg, gelatinized starch 1.2kg, dextrin 2.1kg, HLB value and be 15 monoglyceride 0.05kg, HLB value and be 15 sucrose ester 0.05kg and the water of 22.8L; In 55 ℃ of water-baths, stir 60min fast, 55 ℃ of following vacuum drying are reduced to below 10% its water content then; Pulverizing is 100 order powder, gets the laver flavor powder.
Scheme 2
Get laver extract 5kg; Add crosslinked starch 3.1kg, dextrin 3.1kg, HLB value and be 15 monoglyceride 0.1kg, HLB value and be 15 sucrose ester 0.3kg and the water of 23.2L; In 55 ℃ of water-baths, stir 60min fast, 55 ℃ of following vacuum drying are reduced to below 10% its water content then; Pulverizing is 100 order powder, gets the laver flavor powder.
Scheme 3
Get laver extract 5kg; Add gelatinized starch 1.0kg, dextrin 3.4kg, HLB value and be 15 monoglyceride 0.1kg, HLB value and be 15 sucrose ester 0.2kg and the water of 19.4L; In 55 ℃ of water-baths, stir 60min fast, 55 ℃ of following vacuum drying are reduced to below 10% its water content then; Pulverizing is 100 order powder, gets the laver flavor powder.
Example 3 (kelp flavor powders)
1, preparation Thallus Laminariae (Thallus Eckloniae) extract
At first with clean kelp in 80 ℃ of oven for drying, pulverized 60 mesh sieves then, the kelp powder subsequent use; Extract with reference to accompanying drawing 1 then, concrete leaching process is described below:
Change the kelp powder over to the mixing of materials jar; (w: concentration v) is to send into the Microwave Extraction device after 95% ethanol mixes, and the control microwave power is 3200W, and material flow is 200L/h to add 3 times; The ratio that is microwave power and material flow is 16, is that 50 ℃ of following continuous microwaves extract in temperature; The Microwave Extraction flow is gone into the vacuumfilter filtration, and filtrating is sent into vacuum concentrator, and filter residue is back to the Microwave Extraction device and under same condition, extracts 1 time again, and the secondary raffinate of filter residue is also sent into vacuum concentrator through the vacuumfilter filtrate filtered; After 2 times filtrating is incorporated in vacuum concentrator, in 50 ℃ of water-baths, be to concentrate under the condition of 0.09MPa, wave clean ethanol and promptly get Thallus Laminariae (Thallus Eckloniae) extract in vacuum.
In the said process, the filter residue after the second extraction can use it for anything else in addition, and the ethanol that vacuum Concentrating Process volatilizes is recyclable to be utilized once more.
2, preparation kelp flavor powder
Scheme 1
Get Thallus Laminariae (Thallus Eckloniae) extract 5kg; Add gelatinized starch 1.6kg, dextrin 6.4kg, HLB value and be 11 monoglyceride 0.1kg, HLB value and be 11 sucrose ester 0.1kg and the water of 26.4L; In 70 ℃ of water-baths, stir 20min fast, 100 ℃ of following vacuum drying are reduced to below 10% its water content then; Pulverizing is 80 order powder, gets the kelp flavor powder.
Scheme 2
Get Thallus Laminariae (Thallus Eckloniae) extract 5kg; Add crosslinked starch 5.4kg, dextrin 2.7kg, HLB value and be 11 monoglyceride 0.2kg, HLB value and be 11 sucrose ester 0.3kg and the water of 27.2L; In 70 ℃ of water-baths, stir 20min fast, 100 ℃ of following vacuum drying are reduced to below 10% its water content then; Pulverizing is 40 order powder, gets the kelp flavor powder.
Scheme 3
Get Thallus Laminariae (Thallus Eckloniae) extract 5kg; Add crosslinked starch 2kg, gelatinized starch 2kg, dextrin 6kg, HLB value and be 11 monoglyceride 0.2kg, HLB value and be 11 sucrose ester 0.1kg and the water of 30.6L; In 70 ℃ of water-baths, stir 20min fast, 100 ℃ of following vacuum drying are reduced to below 10% its water content then; Pulverizing is 60 order powder, gets the kelp flavor powder.
Example 4 (sea grass flavor powders)
1, preparation seaweed extract
At first with clean sea grass in 70 ℃ of oven for drying, pulverized 30 mesh sieves then, the sea grass powder subsequent use; Extract with reference to accompanying drawing 1 then, concrete leaching process is described below:
Change the sea grass powder over to the mixing of materials jar; (w: concentration v) is to send into the Microwave Extraction device after 100% ethanol mixes, and the control microwave power is 4800W, and material flow is 480L/h to add 6 times; The ratio that is microwave power and material flow is 10, is that 59 ℃ of following continuous microwaves extract in temperature; The Microwave Extraction flow is gone into the vacuumfilter filtration, and filtrating is sent into vacuum concentrator, and filter residue is back to the Microwave Extraction device and under same condition, extracts 1 time again, and the secondary raffinate of filter residue is also sent into vacuum concentrator through the vacuumfilter filtrate filtered; After 2 times filtrating is incorporated in vacuum concentrator, in 55 ℃ of water-baths, be to concentrate under the condition of 0.1MPa, wave clean ethanol and promptly get seaweed extract in vacuum.
In the said process, the filter residue after the second extraction can use it for anything else in addition, and the ethanol that vacuum Concentrating Process volatilizes is recyclable to be utilized once more.
2, preparation sea grass flavor powder
Scheme 1
Get seaweed extract 5kg, add crosslinked starch 6kg, dextrin 4kg, HLB value and be 15 monoglyceride 0.3kg and the water of 46L, in 60 ℃ of water-baths; Stir 40min fast; 90 ℃ of following vacuum drying are reduced to below 10% its water content then, and pulverizing is 150 order powder, get the sea grass flavor powder.
Scheme 2
Get seaweed extract 5kg; Add crosslinked starch 1.1kg, gelatinized starch 1kg, dextrin 6kg, HLB value and be 15 monoglyceride 0.4kg and the water of 40L; In 60 ℃ of water-baths, stir 40min fast, 90 ℃ of following vacuum drying are reduced to below 10% its water content then; Pulverizing is 150 order powder, gets the sea grass flavor powder.
Scheme 3
Get seaweed extract 5kg, add gelatinized starch 2.5kg, dextrin 3.5kg, HLB value and be 15 monoglyceride 0.5kg and the water of 34L, in 60 ℃ of water-baths; Stir 40min fast; 90 ℃ of following vacuum drying are reduced to below 10% its water content then, and pulverizing is 150 order powder, get the sea grass flavor powder.
Example 5 (the local flavor effect relatively)
One, laboratory sample and reference substance
Sample: be the foregoing description 1～4 scheme 1 prepared sea-tangle flavor powder, laver flavor powder, kelp flavor powder and sea grass flavor powder 10g, note is done respectively, sample 1, sample 2, sample 3 and sample 4;
Reference substance: prepare water miscible sea-tangle powder, laver powder, kelp powder and seaweed meal respectively by the said scheme of publication number CN 101012286A patent application, respectively get 10g and note work too, reference substance 1, reference substance 2, reference substance 3 and reference substance 4.
Two, experimental technique result
In sample and reference substance, add the warm boiling water dilution of 10 times 40 ℃ respectively and stir, smell its smell that wafts and brims with then respectively, taste its flavour, outcome record is in following table 1.
Table 1
| Experiment product | Smell | Flavour |
| Sample 1 | The sea-tangle characteristic perfume is strong | Delicate flavour, saline taste weigh |
| Sample 2 | The laver characteristic perfume is strong | Delicate flavour, sweet taste weigh |
| Sample 3 | The kelp characteristic perfume is strong | Delicate flavour, saline taste weigh |
| Sample 4 | The sea grass characteristic perfume is strong | Delicate flavour, saline taste weigh |
| Reference substance 1 | Sea-tangle fishy smell is thin | Delicate flavour and saline taste are pastel |
| Reference substance 2 | Laver fishy smell is thin | Delicate flavour and sweet taste are pastel |
| Reference substance 3 | Kelp fishy smell is thin | Delicate flavour and saline taste are pastel |
| Reference substance 4 | Sea grass fishy smell is thin | Delicate flavour and saline taste are pastel |
Claims (3)
1. seaweed flavor powder, this flavor powder by marine algae extract 50 weight portions, converted starch or/and dextrin 25～100 weight portions and emulsifying agent 1～5 weight portion form, wherein,
Described emulsifying agent is that the sour glycerine ester of single 18 (alkane) is or/and sucrose ester;
Described converted starch is that crosslinked starch is or/and gelatinized starch;
Described marine algae extract is prepared by following method:
(1) gets crushed after being dried to 20～60 mesh sieves under 40～80 ℃ of conditions of clean edible seaweed, get marine algae powder;
(2) get marine algae powder, (w: v) concentration is 70～100% ethanol continuous microwave extraction, and vacuum filters, and collects filtrating, and filter residue continuous microwave again extracts 1～3 time, then merging filtrate to add 3～7 times; Wherein said continuous microwave extraction conditions is: 25～59 ℃ of temperature, and microwave power (W) is 10～55 with the ratio of material flow (L/h);
(3) getting step (2) gained filtrating, in 50～70 ℃ of water-baths, is to concentrate under the condition of 0.07～0.1MPa in vacuum, reclaims and wave clean ethanol, obtains described marine algae extract.
2. a kind of seaweed flavor powder according to claim 1 is characterized in that, when wherein containing converted starch and dextrin, the weight proportion of said converted starch and dextrin is a converted starch: dextrin=1: 4～2: 1.
3. the preparation method of claim 1 or 2 described a kind of seaweed flavor powders, this method is made up of following steps:
Get marine algae extract, converted starch or/and dextrin and emulsifying agent by proportioning; The water that adds 1～3 times of weight; In 50～70 ℃ of water-baths, stir 20～60min fast, be lower than 10% at 55～100 ℃ of following vacuum drying to moisture content then, be ground into 40～200 order powder and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101979158A CN101919541B (en) | 2010-06-10 | 2010-06-10 | Seaweed flavor powder |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010101979158A CN101919541B (en) | 2010-06-10 | 2010-06-10 | Seaweed flavor powder |
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| Publication Number | Publication Date |
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| CN101919541A CN101919541A (en) | 2010-12-22 |
| CN101919541B true CN101919541B (en) | 2012-04-18 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103169107B (en) * | 2013-03-26 | 2013-12-25 | 广州大学 | Preparation method for nutrition ingredients of kelp seaweed |
| CN104263371B (en) * | 2014-07-14 | 2018-03-27 | Pac生命科技研发有限公司 | A kind of preparation method and applications of soil conditioner |
| CN104286607B (en) * | 2014-07-14 | 2017-10-20 | Pac生命科技研发有限公司 | A kind of preparation method and applications of food additives |
| CN104757334A (en) * | 2015-04-27 | 2015-07-08 | 泉州市泉港科山海藻有限公司 | Algin for fodder |
| JP6961339B2 (en) * | 2015-12-18 | 2021-11-05 | アサヒ飲料株式会社 | Beverage containing microbial cells |
| CN111194883A (en) * | 2018-11-16 | 2020-05-26 | 广州华芳烟用香精有限公司 | Kelp flavor juice and preparation method thereof |
| CN111337443B (en) * | 2020-03-30 | 2022-11-01 | 西安建筑科技大学 | Method for measuring microalgae biomass composition |
| EP4274429A1 (en) * | 2021-02-19 | 2023-11-15 | Unilever IP Holdings B.V. | Seaweed extract |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1293911A (en) * | 2000-11-08 | 2001-05-09 | 秦海舰 | Seaweed noodles |
| CN1383725A (en) * | 2001-09-13 | 2002-12-11 | 王利 | Algae flour and its production process |
| CN101044909A (en) * | 2006-03-30 | 2007-10-03 | 上海水产大学 | Method for producing paper like laver food |
| CN101422180A (en) * | 2008-11-10 | 2009-05-06 | 孟亮 | Nutrition-intensified alga dough and production method thereof |
| CN101444315A (en) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | Method for preparing algae instant noodle |
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2010
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1293911A (en) * | 2000-11-08 | 2001-05-09 | 秦海舰 | Seaweed noodles |
| CN1383725A (en) * | 2001-09-13 | 2002-12-11 | 王利 | Algae flour and its production process |
| CN101044909A (en) * | 2006-03-30 | 2007-10-03 | 上海水产大学 | Method for producing paper like laver food |
| CN101444315A (en) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | Method for preparing algae instant noodle |
| CN101422180A (en) * | 2008-11-10 | 2009-05-06 | 孟亮 | Nutrition-intensified alga dough and production method thereof |
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