CN102823896B - Puffed food rich in dietary fibers of seaweeds and production method for puffed food - Google Patents

Abstract

The invention discloses puffed food rich in dietary fibers of seaweeds. The puffed food is free of fishy smell, and the soluble dietary fiber content of the puffed food is high. The puffed food substantially comprises 10 to 40 mass percent of seaweed residue dry basis, 50 to 80 mass percent of ingredient powder, 1 to 10 mass percent of dried seaweed, 0.5 to 10 mass percent of seasoning and a sandwich core material. A method for preparing the seaweed residue dry basis comprises the following steps of: filtering seaweed enzymatic hydrolysate or seaweed hydrolysate for extracting fucoidan from focus vesiculosus by using a five-mesh sieve, dehydrating and drying oversize products until the moisture content of the oversize products reaches 10 to 30 percent, and crushing the oversize products to 50 to 80 meshes. A preparation process is simple and high in operability; and the food is rich in the dietary fibers, so that a consumer can enjoy the delicious food, simultaneously gastroenteric functions can be improved, blood lipid can be lowered, and the consumer can be kept in good health.

Description

Be rich in dilated food and the production method thereof of kelp dietary fiber

Technical field

The present invention relates to a kind of dilated food and production method thereof that is rich in kelp dietary fiber, especially a kind of without fishy smell, the dilated food that is rich in kelp dietary fiber and production method thereof that water-soluble dietary fiber content is high.

Background technology

In recent years, along with growth in the living standard, the incidence of disease of cardiovascular and cerebrovascular disease, diabetes, enteron aisle cancer, obesity etc. " rich man's disease " increases substantially, and patient age is obviously tending towards rejuvenation.Trace it to its cause, in people's dietary structure, the intake of high protein, higher fatty acid, phitosite and meticulous food to be increased greatly, and the intake of dietary fiber reduces relatively, caused diet nutritional uneven, through epidemiological analysis, as long as adjustment of diet, complementary diets fiber, can reduce by 50% inferior health colony scientifically and rationally.Research shows, dietary fiber has balance flora, anti-ly treats constipation, removes human toxin, control colorectal cancer, anti-oxidant, prevention cardiovascular and cerebrovascular disease, prevention diabetes, the functions such as fat that alleviate.

Kelp nourishing is abundant, and it contains a large amount of dietary fibers, algin, fucoidan and iodine, sweet mellow wine etc.But because fresh sea-tangle is difficult to preserve, the fishy smell of sea-tangle own is heavier in addition, therefore it is less to take the byproduct that sea-tangle is Raw material processing.Traditional kelp product only has dry sea-tangle, salt marsh sea-tangle, need to steep and the processing such as boil when edible, cumbersome.For instant edible sea-tangle, people have invented take the kelp sauce that sea-tangle makes as raw material, but be directly whole sea-tangle to be broken into pasty state with flavoring, to make again mostly, even if add flavoring to be also difficult to fishy smell to be removed, in the kelp sauce that makes to prepare, still have dense fishy smell in manufacturing process.For fear of kelp sauce, contain fishy smell, publication number is the processing method that the Chinese patent of CN 101461512A discloses a kind of sea-tangle sauce product, is the sea-tangle raw material soaking after chopping is picked up to placement in acetic acid again, sea-tangle is softened and remove fishy smell ...Although can remove the fishy smell of sea-tangle sauce product, need to be by the sea-tangle raw material soaking after chopping in acetic acid, acetic acid also makes the part nutritional labeling in sea-tangle be destroyed.

China Patent No. is the patent of invention of 200510047582.X, discloses a kind of " method of preparing fucoidan by enzymatic hydrolysis of brown algae ", and its step is by cellulase and pectase, is that 2 ~ 6:1 is mixed with complex cellulase by weight proportion; The brown alga of pulverizing of take is raw material, adds the water of 10 ~ 20 times of raw material weights, and add the complex cellulase of raw material weight 0.23 ~ 0.34% in raw material, under the condition that is 6.0 ~ 8.0 at pH, enzymolysis is 50 ~ 80 minutes, then with 90 ~ 100 ℃ of heating water baths 3 ~ 4 hours, be down to room temperature, centrifugal supernatant; In supernatant, add ethanol to produce precipitation, the centrifugal supernatant that obtains; In gained supernatant, add again ethanol to produce precipitation, collecting precipitation; Ether washing and precipitating, vacuum freeze drying precipitates to obtain white powder.Although, by the method, in the supernatant after enzymolysis, extract the fucoidan in brown alga (sea-tangle) well,, the clout (kelp residue) after enzymolysis is centrifugal is discarded and is wasted.

Summary of the invention

The present invention is in order to solve the existing above-mentioned technical problem of prior art, provides a kind of without fishy smell, the dilated food that is rich in kelp dietary fiber and production method thereof that water-soluble dietary fiber content is high.

Technical solution of the present invention is: a kind of dilated food that is rich in kelp dietary fiber, it is characterized in that substantially butt kelp residue, batching powder, ripe sea-tangle sheet and flavoring, consisting of, the mass percent of each component is butt kelp residue 10 ~ 40%, batching powder 50 ~ 80%, ripe sea-tangle sheet 1 ~ 10%, flavoring 0.5 ~ 10%; Described butt kelp residue is to prepare as follows: take in the sea-tangle enzymolysis liquid or hydrolyzate 5 mesh sieves that extract fucoidan and filter, get oversize and dehydrate to moisture and reach 10～30%, final powder is broken to 50～80 orders.

Described batching powder is 1 ~ 2 kind in corn flour or sorghum flour or rice meal or wheat flour or wholemeal.

An above-mentioned production method that is rich in the dilated food of kelp dietary fiber, is characterized in that carrying out as follows:

A. butt kelp residue and batching powder, flavoring and water are stirred 1～10 minute in mixer, send in twin-screw extrusion forming machine;

B. the shortening sea-tangle sheet that is 65～75% by moisture is inserted in the overcoat of twin-screw extrusion forming machine;

C. the heating-up temperature that regulates twin-screw extruder one district is 90 ~ 160 ℃, and the heating-up temperature in 2nd district is 140 ~ 180 ℃, and the heating-up temperature in 3rd district is 150 ~ 190 ℃, carries out extrusion.

The present invention is that to produce the discarded object-kelp residue producing in laminarin (fucoidan) process be raw material, is aided with batching, flavoring and makes.Although kelp residue is the product after sea-tangle enzymolysis or hydrolysis, but the dietary fiber in sea-tangle is not destroyed by enzymolysis or hydrolysis, dietary fiber content in kelp residue (butt) is reached more than 75%, and fishy smell in sea-tangle removes because of enzymolysis or hydrolysis mostly, make kelp residue there is no fishy smell.The batching adding not only can play good expansion effect, key is the fracture that is conducive to glycosidic bond in dietary fiber, improved the conversion degree of water insoluble dietary fiber to water-soluble dietary fiber, water-soluble dietary fiber increases by 4 ~ 5%, has played good functional activation effect.Manufacture craft of the present invention is simple, workable; Owing to being rich in dietary fiber in product, consumer, when enjoying cuisines, can also improve gastrointestinal function, reduce blood fat, is beneficial to healthy.

The specific embodiment

Embodiment 1:

According to existing " method of preparing fucoidan by enzymatic hydrolysis of brown algae ", by sea-tangle after cleaning, pulverizing, the water that adds 20 times of sea-tangle weight, add the complex cellulase (cellulase and pectase weight ratio are 3:1) that accounts for raw material weight 0.32%, enzymolysis 60min under the condition of pH value 6 then boils 4.5 hours at 94 ℃.Be down to after room temperature, with 5 mesh sieves, filter, gained oversize press dewatering to moisture is 60%, then reaches 10% through forced air drying to moisture, finally with pulverizer, is crushed to 80 orders, i.e. butt kelp residue.Get butt kelp residue and corn flour, flavoring, water 10%: 80%: 1% by mass percentage: 2% ratio is mixed, in mixer, stir 3 minutes, the base-material that must mix, flavoring can be selected salt, monosodium glutamate, sugar, paprika etc. according to taste difference; The moisture that is 9% by mass percent is that 65% shortening sea-tangle sheet is inserted in the overcoat of twin-screw extrusion forming machine; Regulating the heating-up temperature in twin-screw extruder one district is 90 ~ 160 ℃, and the heating-up temperature in 2nd district is 140 ~ 180 ℃, and the heating-up temperature in 3rd district is 150 ~ 190 ℃, carries out extrusion, cuts into sandwich dilated food.This dilated product outer surface has obvious sea-tangle sheet, because sea-tangle sheet content is few and be shortening, therefore outer crisp interior tender, the delicious flavour of whole product, without fishy smell.Through enzyme-gravimetric method, detect, in gained dilated product, water-soluble dietary fiber increases by 5% than kelp residue.

Embodiment 2:

According to existing " method of preparing fucoidan by enzymatic hydrolysis of brown algae ", by sea-tangle after cleaning, pulverizing, the water that adds 18 times of sea-tangle weight, add the complex cellulase (cellulase and pectase weight ratio are 2:1) that accounts for raw material weight 0.25%, enzymolysis 50min under the condition of pH value 6.5 then boils 3.5 hours at 95 ℃.Be down to after room temperature, with 5 mesh sieves, filter, gained oversize press dewatering to moisture is 90%, then reaches 30% through forced air drying to moisture, finally with pulverizer, is crushed to 50 orders, i.e. butt kelp residue.Getting butt kelp residue is 40%: 50%: 5% with sorghum flour, flavoring, water by mass percentage: 3% ratio is mixed, in mixer, stir 4 minutes, the base-material that must mix, flavoring can be selected salt, monosodium glutamate, sugar, paprika etc. according to taste difference; The moisture that is 5% by mass percent is that 75% shortening sea-tangle sheet is inserted in the overcoat of twin-screw extrusion forming machine; Regulating the heating-up temperature in twin-screw extruder one district is 90 ~ 160 ℃, and the heating-up temperature in 2nd district is 140 ~ 180 ℃, and the heating-up temperature in 3rd district is 150 ~ 190 ℃, carries out extrusion, cuts into sandwich dilated food.This dilated product outer surface has obvious sea-tangle sheet, because sea-tangle sheet content is few and be shortening, therefore outer crisp interior tender, the delicious flavour of whole product, without fishy smell.Through enzyme-gravimetric method, detect, in gained dilated product, water-soluble dietary fiber increases by 4% than kelp residue.

Embodiment 3:

Dry sea-tangle, after cleaning, pulverizing, adds the water of 15 times of its weight, and at 98 ℃, poach is 3 hours.Be down to after room temperature, with 5 mesh sieves, filter, gained oversize press dewatering to moisture is 80%, then reaches 16% through forced air drying to moisture, finally with pulverizer, is crushed to 70 orders, i.e. butt kelp residue.Getting butt kelp residue is 25%: 67%: 1% with batching powder (rice meal mixes with wheat flour), flavoring, water by mass percentage: 2% ratio is mixed, and stirs the base-material that must mix in mixer 5 minutes; The moisture that is 2% by mass percent is that 70% shortening sea-tangle sheet is inserted in the overcoat of twin-screw extrusion forming machine; Regulating the heating-up temperature in twin-screw extruder one district is 90 ~ 160 ℃, and the heating-up temperature in 2nd district is 140 ~ 180 ℃, and the heating-up temperature in 3rd district is 150 ~ 190 ℃, carries out extrusion, cuts into dilated food.This dilated product outer surface has obvious sea-tangle sheet, because sea-tangle sheet content is few and be shortening, therefore outer crisp interior tender, the delicious flavour of whole product, without fishy smell.Through enzyme-gravimetric method, detect, in gained dilated product, water-soluble dietary fiber increases by 4.5% than kelp residue.

Claims (3)

1. be rich in a dilated food for kelp dietary fiber, it is characterized in that being made by butt kelp residue, batching powder, ripe sea-tangle sheet and flavoring, the mass percent of each component is butt kelp residue 40%, batching powder 50%, ripe sea-tangle sheet 5%, flavoring 5%; Described butt kelp residue is to prepare as follows: by sea-tangle after cleaning, pulverizing, the water that adds 18 times of sea-tangle weight, add the complex cellulase that accounts for raw material weight 0.25%, enzymolysis 50min under the condition of pH value 6.5 then boils 3.5 hours at 95 ℃, is down to after room temperature, with 5 mesh sieves, filter, gained oversize press dewatering to moisture is 90%, then reaches 30% through forced air drying to moisture, finally with pulverizer, is crushed to 50 orders.

2. be rich according to claim 1 the dilated food of kelp dietary fiber, it is characterized in that: described batching powder is 1 ~ 2 kind in corn flour or sorghum flour or rice meal or wheat flour or wholemeal.

3. be rich in as claimed in claim 1 a production method for the dilated food of kelp dietary fiber, it is characterized in that carrying out as follows:

A. butt kelp residue and batching powder, flavoring and water are stirred 1～10 minute in mixer, send in twin-screw extrusion forming machine;

B. the shortening sea-tangle sheet that is 65～75% by moisture is inserted in the overcoat of twin-screw extrusion forming machine;

C. the heating-up temperature that regulates twin-screw extruder one district is 90 ~ 160 ℃, and the heating-up temperature in 2nd district is 140 ~ 180 ℃, and the heating-up temperature in 3rd district is 150 ~ 190 ℃, carries out extrusion.