CN102754866A - Flavor kelp meal - Google Patents
Flavor kelp meal Download PDFInfo
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- CN102754866A CN102754866A CN2012102604702A CN201210260470A CN102754866A CN 102754866 A CN102754866 A CN 102754866A CN 2012102604702 A CN2012102604702 A CN 2012102604702A CN 201210260470 A CN201210260470 A CN 201210260470A CN 102754866 A CN102754866 A CN 102754866A
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- sea
- tangle
- kelp
- local flavor
- powder
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Abstract
The invention relates to flavor kelp meal which is prepared by the method comprising the following steps: soaking and bleaching the kelp to be clean, adding a proper amount of water in the cleaned kelp, and grinding the kelp into crude pulp by use of a grinder; adding pectinase, cellulose and compound proteinase to the crude kelp pulp, carrying out enzymolysis and refining by use of a colloid mill so as to enable materials to be even and fine serous fluid, then adding maltodextrin to regulate the solid content of the serous fluid to achieve 40-50%, and homogenizing the blended mixed serous pulp in a homogenizer; carrying out low-temperature vacuum concentration after being homogenized to enable the solid content of the serous fluid to achieve 50-60%; and drying by adopting a spray dryer to enable the dried materials to achieve the moisture content of 5%, thus obtaining the flavor kelp meal. The flavor kelp meal has good brewing property, is instant, fine in mouthfeeling, and thick in special aroma of the kelp. The flavor kelp meal can be added with various auxiliary materials on the basis to produce various types of kelp function composite seasoning products.
Description
Technical field
The invention belongs to food processing field, relate to a kind of toppings, improve the added value of sea-tangle processing, satisfy the demand of market, relate in particular to a kind of local flavor sea-tangle powder and preparation method thereof kelp product.
Background technology
Sea-tangle is the herb of Zosteraceae plant Zostera marina, Chinese medicine title " kelp ".The sea-tangle resource of China is very abundant; Northern and southeastern coast all has a large amount of breed; Kelp nourishing is abundant, contains various trace elements such as multiple organic matter and iodine, potassium, calcium, iron, zinc, selenium, also contains protein, aliphatic acid, carbohydrate, multivitamin and niacin etc.
Sea-tangle except that as edible and medicinal, also have good seasoning effect.Often be used for seasoning in Japan through producing sea-tangle juice.Sea-tangle juice or its concentrate are in Japan's existing multiple commodity listing supply.But there is the problem of storage and transportation inconvenience in sea-tangle juice.
Summary of the invention
The purpose of this invention is to provide a kind of local flavor sea-tangle powder, give full play to nutritive value and the seasoning effect of sea-tangle, be convenient to storage and transportation simultaneously.
The technical scheme that the present invention adopts is:
A kind of local flavor sea-tangle powder, this local flavor sea-tangle powder is prepared by the method that comprises the steps: after kelp soaking, rinsing totally, add suitable quantity of water in the sea-tangle after cleaning, break into sea-tangle with beater and slightly starch; In the thick slurry of sea-tangle, add pectase, cellulase and compound protease; Behind the enzymolysis again with the further refinement of colloid mill; Make material be the slurries of uniform and smooth, add maltodextrin adjusting slurries solid content again and reach 40-50%, exchange the mixed serum for preparing and in homogenizer, carry out homogeneous; Adopt cryogenic vacuum to concentrate behind the homogeneous, make the slurries solid content reach 50-60% after concentrating; Adopt spray dryer to carry out drying, make promptly to get local flavor sea-tangle powder by dry back material moisture 5%.
Preferably, the addition of pectase is the 1-5% that sea-tangle is slightly starched weight, and the addition of cellulase is the 1-5% that sea-tangle is slightly starched weight, and the addition of compound protease is the 1-5% that sea-tangle is slightly starched weight, and enzymolysis time is 2-4h.
Preferably, the concentrated temperature of said cryogenic vacuum is 45-50 ℃.
Preferably, the inlet temperature 170-180 of said spray dryer ℃, outlet temperature: 70-80 ℃,
Particularly, this local flavor sea-tangle powder is prepared by the method that comprises the steps:
1), sea-tangle put into clear water and soaks 0.5-2h after, flush away silt and mucus use the clear water rinsing clean again, add suitable quantity of water in the sea-tangle after cleaning, and break into sea-tangle with beater and slightly starch;
2), in the thick slurry of step 1) sea-tangle, add pectase, cellulase and compound protease, wherein the addition of pectase is the 1-5% that sea-tangle is slightly starched weight, and the addition of cellulase is the 1-5% that sea-tangle is slightly starched weight; The addition of compound protease is the 1-5% that sea-tangle is slightly starched weight, enzymolysis 2-4h, and constantly stir; Behind the enzymolysis again with the further refinement of colloid mill; Make material be the slurries of uniform and smooth, add maltodextrin again, stir; Regulate the slurries solid content and reach 40-50%, exchange the mixed serum for preparing and in homogenizer, carry out homogeneous with the pressure of 40-50MPa;
3), adopt behind the homogeneous cryogenic vacuum to concentrate, concentrated condition is: 45-50 ℃, make the slurries solid content reach 50-60% after concentrating;
4), the employing spray dryer carries out drying condition and is: inlet temperature 170-180 ℃, outlet temperature: 70-80 ℃, make promptly to get local flavor sea-tangle powder by dry back material moisture 5%.
Preferably, the mass ratio of sea-tangle and water is 1:5 in the step 1).
Advantage and good effect that the present invention has are:
The present invention provides a kind of local flavor sea-tangle powder, and this local flavor sea-tangle powder brew is good, instant, delicate mouthfeel, the peculiar aromatic flavour of sea-tangle.Can add various auxiliary materials more on this basis and form the functional purpose compound flavour enhancer of sea-tangle of various ways.
The specific embodiment
Through specific embodiment the present invention is described further below, but does not limit protection scope of the present invention.
Embodiment 1
A kind of local flavor sea-tangle powder, this local flavor sea-tangle powder is prepared by the method that comprises the steps:
1), sea-tangle put into clear water and soaks 1h after, flush away silt and mucus use the clear water rinsing clean again, add the water of 5 times of quality of sea-tangle in the sea-tangle after cleaning, and break into sea-tangle with beater and slightly starch;
2), in the thick slurry of step 1) sea-tangle, add 1% pectase, 1% cellulase and 1% compound protease, enzymolysis 4h, and constantly stirring by mass ratio; Behind the enzymolysis,, make material be the slurries of uniform and smooth again with the further refinement of colloid mill; And then adding maltodextrin; Stir, regulate the slurries solid content and reach 40%, exchange the mixed serum for preparing and in homogenizer, carry out homogeneous with the pressure of 50MPa.
3), for keeping product nutritional labeling, active ingredient and local flavor, adopt cryogenic vacuum to concentrate behind the homogeneous, concentrated condition is 50 ℃, concentrates the rear slurry solid content and reaches 55%.
4), concentrate the back and adopt spray dryer to carry out drying, drying condition is: inlet temperature 170-180 ℃, outlet temperature: 70-80 ℃, make promptly to get local flavor sea-tangle powder by dry back material moisture 5%.
The above only is preferred embodiment of the present invention, is not technical scheme of the present invention is done any pro forma restriction.Every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (6)
1. local flavor sea-tangle powder, it is characterized in that: this local flavor sea-tangle powder is prepared by the method that comprises the steps: with kelp soaking, rinsing clean after, add suitable quantity of water in the sea-tangle after cleaning, break into sea-tangle with beater and slightly starch; In the thick slurry of sea-tangle, add pectase, cellulase and compound protease; Behind the enzymolysis again with the further refinement of colloid mill; Make material be the slurries of uniform and smooth, add maltodextrin adjusting slurries solid content again and reach 40-50%, exchange the mixed serum for preparing and in homogenizer, carry out homogeneous; Adopt cryogenic vacuum to concentrate behind the homogeneous, make the slurries solid content reach 50-60% after concentrating; Adopt spray dryer to carry out drying, make promptly to get local flavor sea-tangle powder by dry back material moisture 5%.
2. a kind of local flavor sea-tangle powder according to claim 1; It is characterized in that: the addition of pectase is the 1-5% that sea-tangle is slightly starched weight; The addition of cellulase is the 1-5% that sea-tangle is slightly starched weight, and the addition of compound protease is the 1-5% that sea-tangle is slightly starched weight, and enzymolysis time is 2-4h.
3. a kind of local flavor sea-tangle powder according to claim 1 and 2 is characterized in that: the temperature that said cryogenic vacuum concentrates is 45-50 ℃.
4. according to each described a kind of local flavor sea-tangle powder of claim 1-3, it is characterized in that: the inlet temperature 170-180 of said spray dryer ℃, outlet temperature: 70-80 ℃.
5. local flavor sea-tangle powder, it is characterized in that: this local flavor sea-tangle powder is prepared by the method that comprises the steps:
1), sea-tangle put into clear water and soaks 0.5-2h after, flush away silt and mucus use the clear water rinsing clean again, add suitable quantity of water in the sea-tangle after cleaning, and break into sea-tangle with beater and slightly starch;
2), in the thick slurry of step 1) sea-tangle, add pectase, cellulase and compound protease, wherein the addition of pectase is the 1-5% that sea-tangle is slightly starched weight, and the addition of cellulase is the 1-5% that sea-tangle is slightly starched weight; The addition of compound protease is the 1-5% that sea-tangle is slightly starched weight, enzymolysis 2-4h, and constantly stir; Behind the enzymolysis again with the further refinement of colloid mill; Make material be the slurries of uniform and smooth, add maltodextrin again, stir; Regulate the slurries solid content and reach 40-50%, exchange the mixed serum for preparing and in homogenizer, carry out homogeneous with the pressure of 40-50MPa;
3), adopt behind the homogeneous cryogenic vacuum to concentrate, concentrated condition is: 45-50 ℃, make the slurries solid content reach 50-60% after concentrating;
4), the employing spray dryer carries out drying condition and is: inlet temperature 170-180 ℃, outlet temperature: 70-80 ℃, make promptly to get local flavor sea-tangle powder by dry back material moisture 5%.
6. a kind of local flavor sea-tangle powder according to claim 5, it is characterized in that: the mass ratio of sea-tangle and water is 1:5 in the step 1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102604702A CN102754866A (en) | 2012-07-26 | 2012-07-26 | Flavor kelp meal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102604702A CN102754866A (en) | 2012-07-26 | 2012-07-26 | Flavor kelp meal |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102754866A true CN102754866A (en) | 2012-10-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102604702A Pending CN102754866A (en) | 2012-07-26 | 2012-07-26 | Flavor kelp meal |
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| Country | Link |
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| CN (1) | CN102754866A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404824A (en) * | 2013-07-18 | 2013-11-27 | 保定味群食品科技股份有限公司 | Production technology of sauce flavor powder |
| CN104026536A (en) * | 2014-06-25 | 2014-09-10 | 广东嘉豪食品有限公司 | Preparation method of seasoning with mixed chicken powder and seaweed flavors |
| CN105795384A (en) * | 2016-03-17 | 2016-07-27 | 大连工业大学 | Preparation method of kelp flavored food and food prepared by preparation method |
| CN106666502A (en) * | 2017-01-15 | 2017-05-17 | 哈尔滨伟平科技开发有限公司 | Processing method of health-care type kelp powder |
| CN108740849A (en) * | 2018-06-15 | 2018-11-06 | 周唯贤 | The laver food and preparation method thereof of " constipation " can be alleviated |
| CN108935890A (en) * | 2018-04-25 | 2018-12-07 | 福建亿达食品有限公司 | A kind of compounding sea band steamed sponge cake formula and processing method promoting digestion |
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| CN1172609A (en) * | 1996-12-20 | 1998-02-11 | 车旭华 | Method for preparing iodine enriched nutritive liquor |
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2012
- 2012-07-26 CN CN2012102604702A patent/CN102754866A/en active Pending
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| CN102391549A (en) * | 2011-11-15 | 2012-03-28 | 江苏大学 | Preparation method of abelmoschs esculentus water-soluble polysaccharide spray-dried powder |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404824A (en) * | 2013-07-18 | 2013-11-27 | 保定味群食品科技股份有限公司 | Production technology of sauce flavor powder |
| CN103404824B (en) * | 2013-07-18 | 2015-07-08 | 保定味群食品科技股份有限公司 | Production technology of sauce flavor powder |
| CN104026536A (en) * | 2014-06-25 | 2014-09-10 | 广东嘉豪食品有限公司 | Preparation method of seasoning with mixed chicken powder and seaweed flavors |
| CN105795384A (en) * | 2016-03-17 | 2016-07-27 | 大连工业大学 | Preparation method of kelp flavored food and food prepared by preparation method |
| CN106666502A (en) * | 2017-01-15 | 2017-05-17 | 哈尔滨伟平科技开发有限公司 | Processing method of health-care type kelp powder |
| CN108935890A (en) * | 2018-04-25 | 2018-12-07 | 福建亿达食品有限公司 | A kind of compounding sea band steamed sponge cake formula and processing method promoting digestion |
| CN108740849A (en) * | 2018-06-15 | 2018-11-06 | 周唯贤 | The laver food and preparation method thereof of " constipation " can be alleviated |
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Application publication date: 20121031 |