CN103859243A - 一种海藻类脱腥剂的制备方法 - Google Patents
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Abstract
本发明涉及一种羊栖菜、海带、裙带菜等海藻类脱腥剂配方与生产工艺，提供了一种以天然原料紫苏为原料，经超声波辅助法萃取工艺制备得到紫苏提取液。按复合脱腥工艺将紫苏提取液、β-环糊精、Vc、酵母等按一定配方混合后，经喷雾干燥后得脱腥粉剂。经本脱腥剂处理后，使羊栖菜、海带、裙带菜等海藻类脱腥效果明显，口感改善。本脱腥粉剂具有保存、使用方便，可应用于食品、保健品、医药、生物化工等领域。
Description
一、技术领域
本发明涉及一种羊栖菜、海带、裙带菜等海藻类脱腥剂的制备方法，特别涉及一种利用联合脱腥方法对羊栖菜、海带、裙带菜等海藻类进行有效脱腥的方法。
二、技术背景
羊栖菜、海带、裙带菜是人们常食用的三大海洋海藻，具有丰富的营养价值，不仅含有丰富的蛋白质、维生素、有机碘、褐藻淀粉、膳食纤维和矿物质，而且还含有褐藻酸、甘露醇、氨基酸、不饱和脂肪酸、β-胡萝卜素、甾醇类化合物等多种具有独特生理活性的成分。中国辽宁、山东、浙江等地为主要产区，除自然繁殖，已开始人工养殖，我国的海藻养殖规模与养殖产量均居世界首位。裙带菜是褐藻植物海带科的海草，可以预防治疗多种疾病，属无公害绿色食品，被称为“海藻之王”。海带别名纶布、江白菜、药用称昆布，是褐藻门海带目海带科海带属，生长在海底的岩石上。海带含有大量的碘，具有“碱性食物之冠”的美称，碘可以促使甲状腺的机能提升。“羊栖菜”俗称“海大麦”，是暖温带性的经济海藻，属马尾藻科，肉质丰满多汁，是一种海洋藻类生物。羊栖菜食用价值高，据分析：干品每百克含蛋白质10.6克，糖类47克，灰分18.3克，脂肪1.3克，钙1400毫克，磷100毫克，钾4400毫克，铁5.5毫克，胡萝卜素550毫克，还有多种维生素和微量元素、海藻免疫多糖、褐藻多糖、褐藻胶。国内外医学界曾公开报导羊栖菜的药用价值，据《神农百草经》、《本草纲目》、《中医大辞典》中记载，羊栖菜具有降压、抗血凝、降血脂、提高机体免疫功能、抗肿瘤和抗感染等药理作用，在日本、韩国深受广大消费者的普遍喜爱，被美誉为“长寿菜”。但是几乎所有羊栖菜、海带、裙带菜等海藻类(包括水解产物)都不同程度存在着土腥味、腥臭味等不良气味。腥味物质的化学成主要是氨、二甲胺、挥发性氮基酸及低分子的醛和H2S等，使得羊栖菜、海带、裙带菜等海藻类食品加工和利用受到一定的限制。
目前，海藻脱腥的方法常用的有掩蔽法、化学脱腥法、物理脱腥方法、高压蒸煮法、发酵法。掩蔽法是采用食物烹饪学方面的原理，利用其他的香辛味成分来掩盖水产食品的腥味，达到去腥作用。化学脱腥法利用有机溶剂对腥味成分的溶解萃取原理，达到脱腥的作用，以马尾藻为原料研制饮料时用50％乙醇与20％乙酸乙酯混合液浸泡处理30min，基本可以脱腥，但造成有机溶剂残留，不利于食品安全。利用腥气成分与酸碱发生化学反应生成无腥味的物质，而盐的作用一般认为主要是促进水产品中的腥气成分的析出，从而实现脱腥。例如，在鱼肉烹饪时，常常加入香醋以中和鱼中的腥味物质达到去腥。这类方法都是使用酸碱等化学试剂作为脱腥剂，过量使用酸碱后的废水如果直接排放可能会涉及到环保问题。羊栖菜、海带、裙带菜等海藻类用以上方法进行脱腥效果并不理想，还有造成营养成的流失，不能满足海藻类休闲食品开发的需要。
三、发明内容
本发明提供了一种以紫苏、β-环糊精、酵母、柠檬酸等为原料制备羊栖菜、海带、裙带菜等海藻类脱腥液的配方与生产工艺。采用本发明制备的脱腥液为天然提取物，对人体无副作用，可应用于食品、保健品、化妆品、医药、生物化工等领域。
一种羊栖菜、海带、裙带菜等海藻类脱腥的制备方法，其特征在于海藻类脱腥液的制备方法步骤如下：
一、紫苏提取：选取干燥紫苏叶，粉碎，过40目，以料液比为1Kg∶5L～1Kg∶20L的比例分别加入紫苏与30-85％乙醇溶液，温度40-70度，用超声波辅助萃取20-100分钟，得到含有紫苏的提取液。
二、过滤：提取液经过滤装置进行过滤，旋转蒸发后得到澄清的浓缩紫苏提取液。
三、脱腥液的配方：紫苏提取液、β-环糊精、Vc、酵母，按10∶3∶2∶2混合溶解
四、浓缩：经喷雾干燥后得脱腥粉剂。
四、具体实施方法
实施例1：
取干海带选择颜色较好，黑中带绿或黄中带绿，软硬适中的海带，不能有腐烂的部分。将干海带除去泥沙、杂质和根部，再用毛刷刷去海带表面粘附的部分盐卤。将处理好的海带，置于清水中浸泡1h左右使其软化。软化后的海带，将水沥干后备用。
取脱腥粉按1∶10加水稀释，浸入泡发的海带进行脱腥处理1.5小时。去腥处理后的海带用清水漂洗干净，除去残留溶液。采用微波、热风、真空冷冻和微波冷冻四种方法对海带进行干燥。干燥后的海带，经普通粉碎机粉碎，过300目得率为13％，产品没有腥味。所得海带粉加入面包、饼干、挂面中，开发新一代的海藻类健康食品。
实施例2：
取5公斤裙带菜湿品，用3％柠檬酸清洗，挑去杂质异物，投入脱腥液中(按脱腥粉1∶10配比)，保持时间30min，至裙带菜呈绿色，再将裙带菜捞出、清水洗净即可进入一个加工工序。
实施例3：
1、取干羊栖菜用清水浸泡到完全复水后洗去上面的泥沙，并除去不可食用部分
2、脱腥：将复水、清洗过后羊栖菜置于脱腥液(按脱腥粉剂1∶10)中浸泡2h，可适当保持温度35度
3、捞出后即完成脱腥工序，并可用于下道加工艺。
实施例4：
取10公斤羊栖菜湿品，经3％柠檬酸清洗，挑去杂质异物，投入50L脱腥液中(按脱腥粉1∶10配比)加温至50-60度，保持时间20min，至羊栖菜呈深墨绿色，再将羊栖菜捞出，用清水洗净即可进入一个加工工序。
实施例5：
经续取10公斤羊栖菜湿品，经柠檬酸清洗，挑去杂质异物，投入上述实施例4中使用过的脱腥液中，加温至50-60度，保持时间50min，至羊栖菜呈深墨绿色，再将羊栖菜捞出，用清水洗净，脱腥效果与实施例4中效果相当，该脱腥液可重复使用2-3次。
Claims (8)
1.一种海藻脱腥剂的制备方法，其特征在于一种利用联合脱腥方法制备羊栖菜、海带、裙带菜等海藻类脱腥剂新产品生产工艺。
2.根据权利要求1所述的一种海藻脱腥剂的制备方法，其具体步骤为：
(1)、紫苏提取：选取干燥紫苏叶粉碎过40目，以料液比为1Kg∶5L～1Kg∶20L的比例分别加入紫苏与30-85％乙醇溶液，温度40-70度，用超声波辅助萃取20-100分钟，得到含有紫苏的提取液。
(2)、过滤：提取液经过滤装置进行过滤，旋转蒸发后得到澄清的浓缩紫苏提取液。
(3)、脱腥液的配方：紫苏提取液、B-环糊精、Vc、酵母，按10∶3∶2∶2混合溶解
(4)、浓缩、经喷雾干燥后得脱腥粉剂。
3.根据权利要求1所述的一种海藻脱腥剂的制备方法，其特征在于选用的天然原料紫苏为加工原料对食品无毒无害无残留危险。
4.根据权利要求1所述的一种海藻脱腥剂的制备方法，其特征在于选用的提取剂为水和乙醇，其中乙醇浓度为30-85％。
5.根据权利要求1所述的一种海藻脱腥剂的制备方法，其特征在于可采用超声波辅助萃取手段。
6.根据权利要求1所述的一种海藻脱腥剂的制备方法，其特征在于粉剂产品方便保存。
7.根据权利要求1所述的一种海藻脱腥剂的制备方法，其特征在于产品对羊栖菜、海带、裙带菜等海藻类均能实现一步脱腥，条件温和、方法简便。
8.根据权利要求1所述的一种海藻脱腥剂的制备方法，其特征在于产品可重复使用2-3次，脱腥效果良好，经济方便。
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