CN103960631A - Fermented type solid seaweed condiment and preparation method thereof - Google Patents
Fermented type solid seaweed condiment and preparation method thereof Download PDFInfo
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- CN103960631A CN103960631A CN201410215116.7A CN201410215116A CN103960631A CN 103960631 A CN103960631 A CN 103960631A CN 201410215116 A CN201410215116 A CN 201410215116A CN 103960631 A CN103960631 A CN 103960631A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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Abstract
The invention relates to a fermented type solid seaweed condiment and a preparation method thereof, belonging to the field of edible condiments. Through the preparation method disclosed by the invention, full-effect utilization of seaweeds can be realized, no waste residues are generated during the preparation, and the prepared solid seaweed condiment is delicious in taste, rich in nutrients, heavy in flavor and free of fishy smell. The fermented type solid seaweed condiment is prepared from the following raw materials in parts by weight: 40-60 parts of seaweed ferment powder, 10-20 parts of pre-gelatinized starch, 3-8 parts of maltodextrin, 10-25 parts of edible salt and 2-5 parts of disodium nucleotide. During the preparation of the fermented type seaweed condiment, no waste residues are generated, so full-effect utilization of the seaweeds is realized, the prepared solid seaweed condiment is delicious in taste, rich in nutrients, heavy in flavor and free of fishy smell, and the prepared product has an effect of being rapidly dispersed and dissolved in cold water and can be quite convenient to use in preparation of a soup material or in seasoning of a food.
Description
Technical field
The present invention relates to a kind of fermented type marine alga solid-state seasoning product and preparation method thereof, belong to edible flavouring field.
Background technology
Marine alga refers to the algae being grown in seawater, the huge living marine resources of a class output, comprise laver in red algae Rhodophyta, agar, fragrant plant mentioned in ancient texts etc., sea-tangle, undaria pinnitafida and sargassum etc. in Phaeophyta, and Enteromorpha, sea lettuce etc. in Chlorophyta.Marine alga is delicious flavour not only, also has very high nutritive value, marine alga body contains rich in protein, algal polysaccharides, dietary fiber, multivitamin, and the several mineral materials such as iodine, iron, zinc, calcium, selenium, have hypotensive, reducing blood lipid, anti-oxidant anti-aging, improve the multiple efficacies such as immunity, therefore marine alga has very high edible and medical value.Marine alga is utilized to extract and prepares algal polysaccharides as agar-agar, carragheen, algin etc. at present, extensively in food, medicine, chemical field application.Alga food pickling, drying and instant alga food is as main.In recent years, utilize marine alga exploitation ocean health food as marine alga flavouring, become a main path that realizes marine algae resource higher value application.
Publication number is the manufacture method that discloses a kind of water soluble seaweed powder in the application for a patent for invention of CN 101012286A, it is characterized in that marine alga enzyme hydrolysis, filters and obtains enzymolysis liquid, then filter residue use to sodium carbonate liquor lixiviate, acquisition leaching liquor.Enzymolysis liquid and leaching liquor are merged, dry, make seawood meal.Publication number is that the application for a patent for invention of CN 101919541 A discloses a kind of seaweed flavor powder and preparation method thereof, it is characterized in that the certain density ethanolic solution of marine alga to extract as extractant, and adopting the method for heating using microwave to promote extraction, the extract of acquisition is through the concentrated marine algae extract that obtains.Marine algae extract is mixed by certain parts by weight with converted starch, dextrin, emulsifying agent, after vacuum drying, make seaweed flavor powder.The patent of invention of above-mentioned application is all from marine alga, to extract limited soluble component by the mode of extraction, and the marine alga slag that the insoluble composition in marine alga and leaching process produce is abandoned, and does not realize the full effect utilization to marine alga.
Aspergillus oryzae is the bacterial strain that a class is produced complex enzyme, except producing protease, also can produce amylase, carbohydrase, cellulase, phytase etc.Under diastatic effect, the straight chain in raw material, amylopectin are degraded to dextrin and various low molecular sugar class, as maltose, glucose etc.; Under the effect of protease, stodgy macro-molecular protein is degraded to peptone, polypeptide and each seed amino acid, and can makes the difficult mass degradation absorbing such as crude fibre, phytic acid in auxiliary material, improve nutritive value, health-care efficacy and digestibility.
Summary of the invention
The object of the present invention is to provide a kind of fermented type marine alga solid-state seasoning product product and preparation method thereof.Can realize the full effect utilization of marine alga by the present invention, in preparation process, not produce waste residue, the marine alga solid-state seasoning product flavour deliciousness that makes, nutritious, give off a strong fragrance, without fishy smell.
For achieving the above object, technical scheme of the present invention is as follows:
A kind of fermented type marine alga solid-state seasoning product, its composition of raw materials is by weight: fermentation of seaweed powder 40-60 part, pre-gelatinized starch 10-20 part, maltodextrin 3-8 part, salt 10-25 part, flavour nucleotide disodium (I+G) 2-5 part;
The raw materials by weight portion of described fermentation of seaweed powder comprises: 60 parts of edible seaweeds, edible salt 10-20 part, white granulated sugar 5-10 part, soyabean protein powder 2-6 part, aspergillus oryzae conidia powder 0.2-0.6 part;
The preparation process of described fermentation of seaweed powder is as follows:
(1) raw material processing: edible seaweed fragmentation, cross 10 mesh sieves, white granulated sugar obtains syrup by the water-soluble solution of 1-2 times of edible seaweed weight;
(2) boiling: edible seaweed powder, syrup that step (1) is made mix with soyabean protein powder, is placed in pressure cooker boiling 10-15 minute at 115 DEG C;
(3) koji: it is 30 DEG C that the compound after boiling is naturally cooled to temperature, adds aspergillus oryzae conidia powder, mixes, pave on stainless steel square position, thickness is no more than 2 centimetres, is placed in insulating box, controlled fermentation temperature is 30 DEG C～35 DEG C, cultivates 48 hours, makes bent material;
(4) fermentation: add in bent material after salt is dissolved with the cold water of 1 times of bent material weight, mix, break into after homogenate with beater, be placed in sealing in clean container, be then placed in the insulating box of the 20-25 DEG C 10-20 days that ferments, make fermentation of seaweed and starch;
(5) dry: the dry fermentation of seaweed slurry water content that makes is dried to thing lower than 7% fermentation of seaweed;
(6) powder process: the dry thing low temperature micronizer of fermentation of seaweed that step (5) is made carries out ultramicro grinding, finally makes the fermentation of seaweed powder that granularity is less than 20 μ m.
The preparation method of described fermented type marine alga solid-state seasoning product, step is as follows:
(1) prepare fermentation of seaweed powder;
(2) batch mixing: fermentation of seaweed powder, pre-gelatinized starch, maltodextrin, salt, flavour nucleotide disodium (I+G) in formula are placed in by weight to compounding jar and mix;
(3) granulation: the moisture of water set-up procedure (2) mixed powder is 15-20%, by Squeezinggranulator granulation, making particle diameter is the cylindrical particle fermented type marine alga solid-state seasoning product of 2-4 × 2-4 millimeter; Or step (2) mixed powder is directly passed through to boiling granulator granulation, making particle diameter is the round granular fermented type marine alga solid-state seasoning product of 1-2 millimeter.
Described edible seaweed is edible any one marine alga in Rhodophyta, Phaeophyta, Chlorophyta, concrete as sea-tangle, undaria pinnitafida, laver, sea lettuce, Enteromorpha etc.
Aspergillus oryzae conidia powder used in the present invention is commercial goods, is that the conidiome producing after aspergillus oryzae is cultivated is collected and obtained.
The technology of the present invention feature:
After the fermentation of marine alga inoculation aspergillus oryzae, the complex enzyme that utilizes aspergillus oryzae to produce is as protease, carbohydrase, cellulase etc., accelerate dissociating of alginic cell structure, promote algal polysaccharides in marine alga, the depolymerization of the macromolecular compounds such as protein, thus the content of solubility nutrition and flavor components is increased greatly.Before fermentation procedure, the song material preparing is added to the laggard row making beating of salt solution pretreatment, promote the stripping of enzyme, shorten fermentation time.Dried fermentation of seaweed thing, through further ultramicro grinding and granulation processing, can obviously improve its dissolubility or dispersiveness in water, in fermented type marine alga flavouring preparation process, does not produce waste residue, realizes the full effect utilization of marine alga.The marine alga solid-state seasoning product flavour deliciousness that makes, nutritious, give off a strong fragrance, without fishy smell, the product making has the effect that rapid dispersion dissolves in cold water, soup stock make or dish seasoning in can use very easily.
Detailed description of the invention
Embodiment 1:(fermented type sea-tangle solid-state seasoning product)
1, preparation sea-tangle yeast powder: take 60 kilograms of broken 10 mesh sieves of crossing of dry sea-tangle, take 6 kilograms of white granulated sugars water-soluble solution of 80 kilograms and obtain syrup.By broken sea-tangle, syrup and 4 kilograms of soyabean protein powders mix, and are placed in pressure cooker boiling 10 minutes at 115 DEG C.It is 30 DEG C that compound after boiling is naturally cooled to temperature, adds 0.3 kilogram-metre Aspergillus spore, mixes, and paves on stainless steel square position, and thickness is no more than 2 centimetres.Be placed in insulating box, controlled fermentation temperature is 32 DEG C, cultivates 48 hours, makes bent material.After edible salt is dissolved with the cold water of 1 times of bent material weight, add in bent material, mix, break into after homogenate with beater, be placed in sealing in clean container, the insulating box that is placed in 22 DEG C ferments 15 days.Make sea-tangle fermentation slurry.Sea-tangle fermentation slurry is made to water content lower than 5% the fermentation dried thing of sea-tangle with vacuum freeze-drying method.The fermentation dried thing of sea-tangle carries out ultramicro grinding with low temperature micronizer to sea-tangle fermentation meal, and finally making particle mean size is the sea-tangle yeast powder of 50 μ m.
2, batch mixing: get 50 kilograms of sea-tangle yeast powder, 15 kilograms of pre-gelatinized starches, 5 kilograms of maltodextrins, mix in 15 kilograms of edible salts, 3 kilograms of 5` disodium 5 '-ribonucleotide compounding jars.
3, granulation: granulation scheme (1): the moisture of adjusting above-mentioned mixed powder with a small amount of water is 18%, by rotary squeezing granulator granulation, makes the cylindrical particle fermented type sea-tangle solid-state seasoning product that particle diameter is about 2-4 × 2-4 millimeter.Granulation scheme (2): the powder of above-mentioned mixing, directly by fluidized bed granulation machine, is directly sprayed into a small amount of water granulation, make the round granular fermented type sea-tangle solid-state seasoning product that particle diameter is about 1-2 millimeter.
After measured: finally obtaining amino state content in fermented type sea-tangle solid-state seasoning product is 3.1 grams/100 grams, and protein content is 5.8 grams/100 grams, and soluble polysaccharide content is 24.8 grams/gram.
Embodiment 2(fermented type laver solid-state seasoning product)
1, prepare laver yeast powder: take 55 kilograms of broken 10 mesh sieves of crossing of dry laver, take 8 kilograms of white granulated sugars water-soluble solution of 60 kilograms and obtain syrup.By broken laver, syrup and 3 kilograms of soyabean protein powders mix, and are placed in pressure cooker boiling 10 minutes at 115 DEG C.It is 30 DEG C that compound after boiling is naturally cooled to temperature, adds 0.2 kilogram-metre Aspergillus spore, mixes, and paves on stainless steel square position, and thickness is no more than 2 centimetres.Be placed in insulating box, controlled fermentation temperature is 30 DEG C, cultivates 48 hours, makes bent material.After edible salt is dissolved with the cold water of 1 times of bent material weight, add in bent material, mix, break into after homogenate with beater, be placed in sealing in clean container, the insulating box that is placed in 20 DEG C ferments 12 days.Make sea-tangle fermentation slurry.Laver fermentation slurry is made to water content lower than 7% the fermentation dried thing of laver with 40 DEG C of vacuum drying box.The fermentation dried thing of laver carries out ultramicro grinding with low temperature micronizer to laver fermentation meal, and finally making particle mean size is the laver yeast powder of 50 μ m.
2, batch mixing: get 55 kilograms of laver yeast powder, 18 kilograms of pre-gelatinized starches, 7 kilograms of maltodextrins, mix in 20 kilograms of edible salts, 2.5 kilograms of 5` disodium 5 '-ribonucleotide compounding jars.
3, granulation: granulation scheme (1): the moisture of adjusting above-mentioned mixed powder with a small amount of water is 16%, by rotary squeezing granulator granulation, makes the cylindrical particle fermented type sea-tangle solid-state seasoning product that particle diameter is about 2-4 × 2-4 millimeter.Granulation scheme (2): the powder of above-mentioned mixing, directly by fluidized bed granulation machine, is directly sprayed into a small amount of water granulation, make the round granular fermented type sea-tangle solid-state seasoning product that particle diameter is about 1-2 millimeter.
After measured: finally obtaining amino state content in fermented type laver solid-state seasoning product is 5.7 grams/100 grams, and protein content is 7.9 grams/100 grams, and soluble polysaccharide content is 22.5 grams/100 grams.
Embodiment 3(fermented type Enteromorpha solid-state seasoning product)
1, prepare fermenting enteromorpha powder: take 60 kilograms of broken 10 mesh sieves of crossing of dry Enteromorpha, take 7 kilograms of white granulated sugars water-soluble solution of 100 kilograms and obtain syrup.By broken Enteromorpha, syrup and 6 kilograms of soyabean protein powders mix, and are placed in pressure cooker boiling 10 minutes at 115 DEG C.It is 30 DEG C that compound after boiling is naturally cooled to temperature, adds 0.4 kilogram-metre Aspergillus spore, mixes, and paves on stainless steel square position, and thickness is no more than 2 centimetres.Be placed in insulating box, controlled fermentation temperature is 30 DEG C, cultivates 48 hours, makes bent material.After edible salt is dissolved with the cold water of 1 times of bent material weight, add in bent material, mix, break into after homogenate with beater, be placed in sealing in clean container, the insulating box that is placed in 24 DEG C ferments 15 days.Make fermenting enteromorpha slurry.Fermenting enteromorpha slurry is dried and makes water content lower than 7% the fermentation dried thing of laver with 60 DEG C of hot-air ovens.The dry thing of fermenting enteromorpha carries out ultramicro grinding with low temperature micronizer to fermenting enteromorpha meal, and finally making particle mean size is the fermenting enteromorpha powder of 50 μ m.
2, batch mixing: get 60 kilograms of fermenting enteromorpha powder, 18 kilograms of pre-gelatinized starches, 7 kilograms of maltodextrins, mix in 20 kilograms of edible salts, 2.5 kilograms of 5` disodium 5 '-ribonucleotide compounding jars.
3, granulation: granulation scheme (1): the moisture of adjusting above-mentioned mixed powder with a small amount of water is 16%, by rotary squeezing granulator granulation, makes the cylindrical particle fermented type Enteromorpha solid-state seasoning product that particle diameter is about 2-4 × 2-4 millimeter.Granulation scheme (2): the powder of above-mentioned mixing, directly by fluidized bed granulation machine, is directly sprayed into a small amount of water granulation, make the round granular fermented type Enteromorpha solid-state seasoning product that particle diameter is about 1-2 millimeter.
After measured: finally obtaining amino state content in fermented type Enteromorpha solid-state seasoning product is 3.9 grams/100 grams, and protein content is 5.8 grams/100 grams, and soluble polysaccharide content is 24.6 grams/100 grams.
Sea-tangle, laver or the fermenting enteromorpha flavouring prepared by above-described embodiment add in the boiling water of 50 times of weight, and after stirring, all dispersing and dissolvings rapidly, form stable suspension, leave standstill 30 minutes and produce without precipitation.In above-mentioned fermented seasonings preparation process, ferment and the technology such as ultramicro grinding can realize the full effect utilization of marine alga raw material by aspergillus oryzae, in production process, produce without waste residue.
Claims (2)
1. fermented type marine alga solid-state seasoning product, is characterized in that: the composition of raw materials of described fermented type marine alga solid-state seasoning product is by weight: fermentation of seaweed powder 40-60 part, pre-gelatinized starch 10-20 part, maltodextrin 3-8 part, salt 10-25 part, flavour nucleotide disodium (I+G) 2-5 part;
The raw materials by weight portion of described fermentation of seaweed powder comprises: 60 parts of edible seaweeds, edible salt 10-20 part, white granulated sugar 5-10 part, soyabean protein powder 2-6 part, aspergillus oryzae conidia powder 0.2-0.6 part;
The preparation process of described fermentation of seaweed powder is as follows:
(1) raw material processing: edible seaweed fragmentation, cross 10 mesh sieves, white granulated sugar obtains syrup by the water-soluble solution of 1-2 times of edible seaweed weight;
(2) boiling: edible seaweed powder, syrup that step (1) is made mix with soyabean protein powder, is placed in pressure cooker boiling 10-15 minute at 115 DEG C;
(3) koji: it is 30 DEG C that the compound after boiling is naturally cooled to temperature, adds aspergillus oryzae conidia powder, mixes, pave on stainless steel square position, thickness is no more than 2 centimetres, is placed in insulating box, controlled fermentation temperature is 30 DEG C～35 DEG C, cultivates 48 hours, makes bent material;
(4) fermentation: add in bent material after salt is dissolved with the cold water of 1 times of bent material weight, mix, break into after homogenate with beater, be placed in sealing in clean container, be then placed in the insulating box of the 20-25 DEG C 10-20 days that ferments, make fermentation of seaweed and starch;
(5) dry: the dry fermentation of seaweed slurry water content that makes is dried to thing lower than 7% fermentation of seaweed;
(6) powder process: the dry thing low temperature micronizer of fermentation of seaweed that step (5) is made carries out ultramicro grinding, finally makes the fermentation of seaweed powder that granularity is less than 20 μ m.
2. the preparation method of fermented type marine alga solid-state seasoning product as claimed in claim 1, is characterized in that: step is as follows:
(1) prepare fermentation of seaweed powder;
(2) batch mixing: fermentation of seaweed powder, pre-gelatinized starch, maltodextrin, salt, flavour nucleotide disodium (I+G) in formula are placed in by weight to compounding jar and mix;
(3) granulation: the moisture of water set-up procedure (2) mixed powder is 15-20%, by Squeezinggranulator granulation, making particle diameter is the cylindrical particle fermented type marine alga solid-state seasoning product of 2-4 × 2-4 millimeter; Or step (2) mixed powder is directly passed through to boiling granulator granulation, making particle diameter is the round granular fermented type marine alga solid-state seasoning product of 1-2 millimeter.
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| CN201410215116.7A CN103960631B (en) | 2014-05-21 | 2014-05-21 | A kind of fermented type Sargassum solid-state seasoning product and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104651437A (en) * | 2015-03-07 | 2015-05-27 | 刘红卫 | Blood fat reducing active peptide separated from codium fragile and application thereof |
| CN115590176A (en) * | 2022-10-25 | 2023-01-13 | 山东筱萤生物科技有限公司（Cn） | Application of saccharomyces cerevisiae and lactobacillus plantarum in seasoning |
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| CN1181202A (en) * | 1997-11-25 | 1998-05-13 | 王军 | Prescription and prodn. method of seaweed iodine nutritious seasoning |
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