CN103960631B - A kind of fermented type Sargassum solid-state seasoning product and preparation method thereof - Google Patents
A kind of fermented type Sargassum solid-state seasoning product and preparation method thereof Download PDFInfo
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- CN103960631B CN103960631B CN201410215116.7A CN201410215116A CN103960631B CN 103960631 B CN103960631 B CN 103960631B CN 201410215116 A CN201410215116 A CN 201410215116A CN 103960631 B CN103960631 B CN 103960631B
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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
Abstract
The present invention relates to a kind of fermented type Sargassum solid-state seasoning product and preparation method thereof, belong to edible flavouring field.Entirely imitating utilization by what the present invention can realize Sargassum, do not produce waste residue in preparation process, prepared Sargassum solid-state seasoning product flavour is delicious, nutritious, give off a strong fragrance, without fishy smell.The composition of raw materials of described fermented type Sargassum solid-state seasoning product is by weight: 40 60 parts of fermentation of seaweed powder, pre-gelatinized starch 10 20 parts, maltodextrin 38 parts, Sal 10 25 parts, disodium 5'-ribonucleotide 25 parts.Fermented type Sargassum flavoring agent preparation process does not produce waste residue, realize Sargassum imitates utilization entirely, prepare Sargassum solid-state seasoning product flavour delicious, nutritious, give off a strong fragrance, without fishy smell, the product prepared has the effect of flash-dispersal solution in cold water, makes at soup stock or can use very easily in dish seasoning.
Description
Technical field
The present invention relates to a kind of fermented type Sargassum solid-state seasoning product and preparation method thereof, belong to edible flavouring field.
Background technology
Sargassum refers to the algae being grown in sea water, is the huge living marine resources of a class yield, including the Thallus Porphyrae in red algae Rhodophyta, Eucheuma gelatinosum, Gracilaria tenuistipitata etc., Thallus Laminariae (Thallus Eckloniae), Thallus Laminariae and the Alga Sgrgassi Enerves etc. in Phaeophyta, and Entermorpha in Chlorophyta, ulva etc..Sargassum not only delicious flavour, also has the highest nutritive value, containing rich in protein in Sargassum body, Sargassum polysaccharides, dietary fiber, multivitamin, and the several mineral materials such as iodine, ferrum, zinc, calcium, selenium, having lowering blood pressure and blood fat, antioxidation anti-aging, improve the multiple efficacies such as immunity, therefore Sargassum has the highest edible and medical value.Current Sargassum is utilized to extraction and prepares Sargassum polysaccharides such as agar, carrageenan, Algin etc., extensively in food, medicine, chemical field application.Alga food then to pickle, drying and instant alga food.In recent years, utilize Sargassum to develop ocean health food such as Sargassum flavoring agent, become the main path realizing marine algae resource higher value application.
The application for a patent for invention of Publication No. CN 101012286A discloses the manufacture method of a kind of water soluble seaweed powder, it is characterized in that, by Sargassum enzyme hydrolysis, filtering and obtaining enzymolysis solution, then extracted by filtering residue sodium carbonate liquor, it is thus achieved that lixiviating solution.Enzymolysis solution and lixiviating solution are merged, is dried, prepare Sargassum powder.The application for a patent for invention of Publication No. CN 101919541 A discloses a kind of seaweed flavor powder and preparation method thereof, it is characterized in that extracting Sargassum as extractant with certain density ethanol solution, and use microwave heating method promote extract, it is thus achieved that extracting solution through concentration obtain Sargassum extract.Sargassum extract is mixed homogeneously by certain parts by weight with modified starch, dextrin, emulsifying agent, after vacuum drying, prepares seaweed flavor powder.The patent of invention of above-mentioned application is all to extract limited soluble component by the way of extraction from Sargassum, and the Sargassum slag that insoluble composition in Sargassum and extraction process produce then is abandoned, and does not realize Sargassum is imitated utilization entirely.
Aspergillus oryzae is the bacterial strain that a class produces compound enzyme, in addition to producing protease, also can produce amylase, saccharifying enzyme, cellulase, phytase etc..Under diastatic effect, the straight chain in raw material, amylopectin are degraded to dextrin and various low molecule saccharide, such as maltose, glucose etc.；Under the effect of protease, stodgy macro-molecular protein is degraded to peptone, polypeptide and various aminoacid, and the difficult mass degradation absorbed of crude fibre, phytic acid etc. in adjuvant can be made, improve nutritive value, health-care effect and digestibility.
Summary of the invention
It is an object of the invention to provide a kind of fermented type Sargassum solid-state seasoning product product and preparation method thereof.Entirely imitating utilization by what the present invention can realize Sargassum, do not produce waste residue in preparation process, prepared Sargassum solid-state seasoning product flavour is delicious, nutritious, give off a strong fragrance, without fishy smell.
For achieving the above object, technical scheme is as follows:
A kind of fermented type Sargassum 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, Sal 10-25 part, disodium 5'-ribonucleotide (I+G) 2-5 part；
The raw materials by weight portion of described fermentation of seaweed powder includes: edible seaweed 60 parts, edible salt 10-20 part, white sugar 5-10 part, soybean protein powder 2-6 part, aspergillus oryzae spore powder 0.2-0.6 part；
The preparation process of described fermentation of seaweed powder is as follows:
(1) Feedstock treating: edible seaweed crushes, crosses 10 mesh sieves, and the water dissolution of 1-2 times of edible seaweed weight of white sugar obtains sucrose solution；
(2) steaming and decocting: the edible seaweed powder, the sucrose solution that step (1) are prepared are mixed homogeneously with soybean protein powder, are placed in pressure cooker steaming and decocting 10-15 minute at 115 DEG C；
(3) yeast production: it is 30 DEG C that the compound after steaming and decocting naturally cools to temperature, adds aspergillus oryzae spore powder, mix homogeneously, paving on rustless steel square position, thickness is less than 2 centimetres, is placed in calorstat, controlling fermentation temperature is 30 DEG C～35 DEG C, cultivates 48 hours, prepares song material；
(4) fermentation: add after being dissolved with the cold water of 1 times of bent material weight by Sal in song material, mix homogeneously, after breaking into homogenate with beater, seals in being placed in clean container, is subsequently placed in the calorstat of 20-25 DEG C fermentation 10-20 days, prepare fermentation of seaweed slurry；
(5) it is dried: fermentation of seaweed slurry is dried the fermentation of seaweed dried object preparing water content less than 7%；
(6) powder process: the fermentation of seaweed dried object superfine comminution at low temperature machine that step (5) prepares is carried out micronizing, the final granularity for preparing is less than the fermentation of seaweed powder of 20 μm.
The preparation method of described fermented type Sargassum solid-state seasoning product, step is as follows:
(1) fermentation of seaweed powder is prepared；
(2) batch mixing: the fermentation of seaweed powder in formula, pre-gelatinized starch, maltodextrin, Sal, disodium 5'-ribonucleotide (I+G) are placed in mix homogeneously in compounding jar by weight；
(3) pelletize: be 15-20% by the moisture of water set-up procedure (2) mixed powder, by Squeezinggranulator pelletize, prepared particle diameter is the cylindrical particle fermented type Sargassum solid-state seasoning product of 2-4 × 2-4 millimeter；Or by step (2) mixed powder directly by boiling granulator pelletize, prepared particle diameter is the round granular fermented type Sargassum solid-state seasoning product of 1-2 millimeter.
Described edible seaweed is any one Sargassum edible in Rhodophyta, Phaeophyta, Chlorophyta, concrete such as Thallus Laminariae (Thallus Eckloniae), Thallus Laminariae, Thallus Porphyrae, ulva, Entermorpha etc..
Aspergillus oryzae spore powder used in the present invention is commercial goods, is that the conidiome produced after aspergillus oryzae is cultivated is collected and obtained.
The technology of the present invention feature:
After Sargassum inoculation aspergillus oryzae fermentation, utilize compound enzyme system such as protease, saccharifying enzyme, cellulase etc. that aspergillus oryzae produces, accelerate dissociating of alginic cell structure, promote Sargassum polysaccharides in Sargassum, the depolymerization of the macromolecular compounds such as protein, so that the content of solubility nutrition and flavor components is greatly increased.Before fermentation procedure, the bent material prepared is added the making beating pretreatment of saline laggard row, promotes the dissolution of enzyme, shorten fermentation time.Dried fermentation of seaweed thing processes through further micronizing and pelletize, can be obviously improved its dissolubility in water or dispersibility, not produce waste residue in fermented type Sargassum flavoring agent preparation process, it is achieved Sargassum entirely imitate utilization.Prepare Sargassum solid-state seasoning product flavour delicious, nutritious, give off a strong fragrance, without fishy smell, prepared product has the effect of flash-dispersal solution in cold water, soup stock making or dish seasoning in can use very easily.
Detailed description of the invention
Embodiment 1:(fermented type Thallus Laminariae (Thallus Eckloniae) solid-state seasoning product)
1, preparation Thallus Laminariae (Thallus Eckloniae) yeast powder: weigh 60 kilograms of dry Thallus Laminariae (Thallus Eckloniae)s and crushed 10 mesh sieves, weigh 6 kilograms of white sugars and obtain sucrose solution with the water dissolution of 80 kilograms.By broken Thallus Laminariae (Thallus Eckloniae), sucrose solution and 4 kilograms of soybean protein powder mix homogeneously, it is placed in pressure cooker steaming and decocting 10 minutes at 115 DEG C.Compound after steaming and decocting is naturally cooled to temperature is 30 DEG C, adds 0.3 kilogram-metre aspergillosis spore, mix homogeneously, paves on rustless steel square position, and thickness is less than 2 centimetres.Being placed in calorstat, controlling fermentation temperature is 32 DEG C, cultivates 48 hours, prepares song material.Add after edible salt is dissolved with the cold water of 1 times of bent material weight in song material, mix homogeneously, after breaking into homogenate with beater, seal in being placed in clean container, be placed in the calorstat of 22 DEG C and carry out fermenting 15 days.Prepare Thallus Laminariae (Thallus Eckloniae) fermentation slurry.The slurry vacuum freeze-drying method that fermented by Thallus Laminariae (Thallus Eckloniae) prepares the water content fermentation dried thing of Thallus Laminariae (Thallus Eckloniae) less than 5%.Thallus Laminariae (Thallus Eckloniae) fermentation dried thing superfine comminution at low temperature machine carries out micronizing to Thallus Laminariae (Thallus Eckloniae) fermentation coarse powder, and final prepared particle mean size is the Thallus Laminariae (Thallus Eckloniae) yeast powder of 50 μm.
2, batch mixing: take 50 kilograms of Thallus Laminariae (Thallus Eckloniae) yeast powder, 15 kilograms of pre-gelatinized starches, 5 kilograms of maltodextrins, mix homogeneously in 15 kilograms of edible salts, 3 kilograms of 5` disodium 5 '-ribonucleotide compounding jars.
3, pelletize: pelletize scheme (1): the moisture adjusting above-mentioned mixed powder with a small amount of water is 18%, and by rotary squeezing granulator granulation, prepared particle diameter is about the cylindrical particle fermented type Thallus Laminariae (Thallus Eckloniae) solid-state seasoning product of 2-4 × 2-4 millimeter.Pelletize scheme (2): by the powder of above-mentioned mixing directly by fluidized bed granulation machine, being injected directly into a small amount of water pelletize, prepared particle diameter is about the round granular fermented type Thallus Laminariae (Thallus Eckloniae) solid-state seasoning product of 1-2 millimeter.
After measured: in final acquisition fermented type Thallus Laminariae (Thallus Eckloniae) solid-state seasoning product, amino state content is 3.1 grams/100 grams, and protein content is 5.8 grams/100 grams, and soluble polysaccharide content is 24.8 gram gram.
Embodiment 2(fermented type Thallus Porphyrae solid-state seasoning product)
1, prepare Thallus Porphyrae yeast powder: weigh 55 kilograms of dry Thallus Porphyraes and crushed 10 mesh sieves, weigh 8 kilograms of white sugars and obtain sucrose solution with the water dissolution of 60 kilograms.By broken Thallus Porphyrae, sucrose solution and 3 kilograms of soybean protein powder mix homogeneously, it is placed in pressure cooker steaming and decocting 10 minutes at 115 DEG C.Compound after steaming and decocting is naturally cooled to temperature is 30 DEG C, adds 0.2 kilogram-metre aspergillosis spore, mix homogeneously, paves on rustless steel square position, and thickness is less than 2 centimetres.Being placed in calorstat, controlling fermentation temperature is 30 DEG C, cultivates 48 hours, prepares song material.Add after edible salt is dissolved with the cold water of 1 times of bent material weight in song material, mix homogeneously, after breaking into homogenate with beater, seal in being placed in clean container, be placed in the calorstat of 20 DEG C and carry out fermenting 12 days.Prepare Thallus Laminariae (Thallus Eckloniae) fermentation slurry.The 40 DEG C of prepared water content of slurry vacuum drying box that Thallus Porphyrae the is fermented fermentation dried thing of Thallus Porphyrae less than 7%.Thallus Porphyrae fermentation dried thing superfine comminution at low temperature machine carries out micronizing to Thallus Porphyrae fermentation coarse powder, and final prepared particle mean size is the Thallus Porphyrae yeast powder of 50 μm.
2, batch mixing: take 55 kilograms of Thallus Porphyrae yeast powder, 18 kilograms of pre-gelatinized starches, 7 kilograms of maltodextrins, mix homogeneously in 20 kilograms of edible salts, 2.5 kilograms of 5` disodium 5 '-ribonucleotide compounding jars.
3, pelletize: pelletize scheme (1): the moisture adjusting above-mentioned mixed powder with a small amount of water is 16%, and by rotary squeezing granulator granulation, prepared particle diameter is about the cylindrical particle fermented type Thallus Laminariae (Thallus Eckloniae) solid-state seasoning product of 2-4 × 2-4 millimeter.Pelletize scheme (2): by the powder of above-mentioned mixing directly by fluidized bed granulation machine, being injected directly into a small amount of water pelletize, prepared particle diameter is about the round granular fermented type Thallus Laminariae (Thallus Eckloniae) solid-state seasoning product of 1-2 millimeter.
After measured: in final acquisition fermented type Thallus Porphyrae solid-state seasoning product, amino state content 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 Entermorpha solid-state seasoning product)
1, prepare fermenting enteromorpha powder: weigh 60 kilograms of dry Entermorpha and crushed 10 mesh sieves, weigh 7 kilograms of white sugars and obtain sucrose solution with the water dissolution of 100 kilograms.By broken Entermorpha, sucrose solution and 6 kilograms of soybean protein powder mix homogeneously, it is placed in pressure cooker steaming and decocting 10 minutes at 115 DEG C.Compound after steaming and decocting is naturally cooled to temperature is 30 DEG C, adds 0.4 kilogram-metre aspergillosis spore, mix homogeneously, paves on rustless steel square position, and thickness is less than 2 centimetres.Being placed in calorstat, controlling fermentation temperature is 30 DEG C, cultivates 48 hours, prepares song material.Add after edible salt is dissolved with the cold water of 1 times of bent material weight in song material, mix homogeneously, after breaking into homogenate with beater, seal in being placed in clean container, be placed in the calorstat of 24 DEG C and carry out fermenting 15 days.Prepare fermenting enteromorpha slurry.Fermenting enteromorpha slurry hot-air oven 60 DEG C is dried the fermentation dried thing of Thallus Porphyrae preparing water content less than 7%.Fermenting enteromorpha dried object superfine comminution at low temperature machine carries out micronizing to fermenting enteromorpha coarse powder, and final prepared particle mean size is the fermenting enteromorpha powder of 50 μm.
2, batch mixing: take 60 kilograms of fermenting enteromorpha powder, 18 kilograms of pre-gelatinized starches, 7 kilograms of maltodextrins, mix homogeneously in 20 kilograms of edible salts, 2.5 kilograms of 5` disodium 5 '-ribonucleotide compounding jars.
3, pelletize: pelletize scheme (1): the moisture adjusting above-mentioned mixed powder with a small amount of water is 16%, and by rotary squeezing granulator granulation, prepared particle diameter is about the cylindrical particle fermented type Entermorpha solid-state seasoning product of 2-4 × 2-4 millimeter.Pelletize scheme (2): by the powder of above-mentioned mixing directly by fluidized bed granulation machine, being injected directly into a small amount of water pelletize, prepared particle diameter is about the round granular fermented type Entermorpha solid-state seasoning product of 1-2 millimeter.
After measured: in final acquisition fermented type Entermorpha solid-state seasoning product, amino state content 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.
Thallus Laminariae (Thallus Eckloniae), Thallus Porphyrae or the fermenting enteromorpha flavoring agent prepared by above-described embodiment adds in the boiled water of 50 times of weight, after stirring, all can dispersing and dissolving rapidly, form stable suspension, stand 30 minutes without precipitating generation.In above-mentioned fermented seasonings preparation process, entirely imitate utilization, without waste residue generation in production process by what aspergillus oryzae fermentation and the technology such as micronizing can realize Sargassum raw material.
Claims (2)
1. fermented type Sargassum solid-state seasoning product, it is characterised in that: the composition of raw materials of described fermented type Sargassum solid-state seasoning product is by weight: fermentation of seaweed powder 40-60 part, pre-gelatinized starch 10-20 part, maltodextrin 3-8 part, Sal 10-25 part, disodium 5'-ribonucleotide 2-5 part；
The raw materials by weight portion of described fermentation of seaweed powder includes: edible seaweed 60 parts, edible salt 10-20 part, white sugar 5-10 part, soybean protein powder 2-6 part, aspergillus oryzae spore powder 0.2-0.6 part；
The preparation process of described fermentation of seaweed powder is as follows:
(1) Feedstock treating: edible seaweed crushes, crosses 10 mesh sieves, and the water dissolution of 1-2 times of edible seaweed weight of white sugar obtains sucrose solution；
(2) steaming and decocting: the edible seaweed powder, the sucrose solution that step (1) are prepared are mixed homogeneously with soybean protein powder, are placed in pressure cooker steaming and decocting 10-15 minute at 115 DEG C；
(3) yeast production: it is 30 DEG C that the compound after steaming and decocting naturally cools to temperature, adds aspergillus oryzae spore powder, mix homogeneously, paving on rustless steel square position, thickness is less than 2 centimetres, is placed in calorstat, controlling fermentation temperature is 30 DEG C～35 DEG C, cultivates 48 hours, prepares song material；
(4) fermentation: add after being dissolved with the cold water of 1 times of bent material weight by Sal in song material, mix homogeneously, after breaking into homogenate with beater, seals in being placed in clean container, is subsequently placed in the calorstat of 20-25 DEG C fermentation 10-20 days, prepare fermentation of seaweed slurry；
(5) it is dried: fermentation of seaweed slurry is dried the fermentation of seaweed dried object preparing water content less than 7%；
(6) powder process: the fermentation of seaweed dried object superfine comminution at low temperature machine that step (5) prepares is carried out micronizing, the final granularity for preparing is less than the fermentation of seaweed powder of 20 μm.
2. the preparation method of fermented type Sargassum solid-state seasoning product as claimed in claim 1, it is characterised in that: step is as follows:
(1) fermentation of seaweed powder is prepared；
(2) batch mixing: the fermentation of seaweed powder in formula, pre-gelatinized starch, maltodextrin, Sal, disodium 5'-ribonucleotide are placed in mix homogeneously in compounding jar by weight；
(3) pelletize: be 15-20% by the moisture of water set-up procedure (2) mixed powder, by Squeezinggranulator pelletize, prepared particle diameter is the cylindrical particle fermented type Sargassum solid-state seasoning product of 2-4 × 2-4 millimeter；Or by step (2) mixed powder directly by boiling granulator pelletize, prepared particle diameter is the round granular fermented type Sargassum solid-state seasoning product of 1-2 millimeter.
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| 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 |
| CN101120769A (en) * | 2007-09-05 | 2008-02-13 | 孟亮 | Nutritive intensified algae soy sauce and preparation method thereof |
| CN102919810A (en) * | 2012-11-06 | 2013-02-13 | 湖南省义丰祥实业有限公司 | Solidified soy sauce and preparation process thereof |
| CN103445131A (en) * | 2013-07-26 | 2013-12-18 | 天津科技大学 | Fermented nori sauce and preparation method thereof |
| CN103719795A (en) * | 2014-01-20 | 2014-04-16 | 蛤老大（福建）食品有限公司 | Clam type solid-state condiment and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007319105A (en) * | 2006-06-02 | 2007-12-13 | Toshiaki Matsuzaki | Seasoning liquid containing undaria pinnatifida and chlorella, and method for producing the same |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181202A (en) * | 1997-11-25 | 1998-05-13 | 王军 | Prescription and prodn. method of seaweed iodine nutritious seasoning |
| CN101120769A (en) * | 2007-09-05 | 2008-02-13 | 孟亮 | Nutritive intensified algae soy sauce and preparation method thereof |
| CN102919810A (en) * | 2012-11-06 | 2013-02-13 | 湖南省义丰祥实业有限公司 | Solidified soy sauce and preparation process thereof |
| CN103445131A (en) * | 2013-07-26 | 2013-12-18 | 天津科技大学 | Fermented nori sauce and preparation method thereof |
| CN103719795A (en) * | 2014-01-20 | 2014-04-16 | 蛤老大（福建）食品有限公司 | Clam type solid-state condiment and preparation method thereof |
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