CN104543670A - Preparation method of seaweed pearls - Google Patents
Preparation method of seaweed pearls Download PDFInfo
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- CN104543670A CN104543670A CN201410841522.4A CN201410841522A CN104543670A CN 104543670 A CN104543670 A CN 104543670A CN 201410841522 A CN201410841522 A CN 201410841522A CN 104543670 A CN104543670 A CN 104543670A
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- pearl powder
- marine alga
- production method
- powder dumpling
- gloiopeltis
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Abstract
The invention belongs to the technical field of food, and particularly relates to a preparation method of seaweed pearls. The preparation method comprises steps as follows: a sodium alginate and gloiopeltis furcata polysaccharide mixed liquid with mass concentration of 0.6%-0.8% is stirred and left to stand to form a colloidal solution; the colloidal solution is added to tapioca starch at the temperature of 65-75 DEG C and continuously stirred and gelatinized for 0.5-1.5 hours; gelatinized tapioca dough is rounded, left to stand for 1.5-2.5 hours, boiled at the temperature of 60-80 DEG C for 10-15 minutes, fished out, put in cold honey water for 3-5 minutes and cooled. The seaweed pearls have low content of heavy metal chromium, meet the national standard, have chewy and glutinous taste, are elastic, have smooth surface appearance and uniform color and luster and have efficacy of antithrombosis, tumor resistance and blood pressure reduction, and starch is not dissolved out. The preparation method of the seaweed pearls is simple, low in cost and high in quality and technology controllability.
Description
Technical field
The invention belongs to food technology field, particularly a kind of preparation method of marine alga Pearl powder dumpling.
Background technology
Pearl powder dumpling, also known as powder circle, is that a kind of outward appearance is glittering and translucent, the leisure food that inherence is of high nutritive value.It not only boils easily, convenient transportation, and shelf lives is long, and mouthfeel is lubricious, flexible, and any one snack food or beverage collocation have the attractive in appearance of its characteristic and mouthfeel.
But there is starch stripping on the surface of the Pearl powder dumpling sold on the market, rough surface, and mouthfeel is not good enough, and the phenomenon having metal ion, saccharin sodium etc. to exceed standard occurs, and brings harm to the health of people.And some illegal retailer is in order to reduce the production cost of Pearl powder dumpling, adopts the raw material not meeting specification, with the addition of the chemicals such as cream, plastics, saltcake and industrial hex-ammoniate.
Sodium alginate is a kind of natural chain lock shape macromolecule polysaccharide polymer made through various ion exchange extraction for raw material with sea-tangle, marine alga.The production of China's sodium alginate mainly concentrates on coastal area, and coastal area marine algae resource enriches, and sodium alginate production development is very fast.Because sodium alginate has unique characteristic such as thickening property, hydrophily, stability, gelling, oil resistivity, film forming, being widely used in food industry, is maximum and purposes one of food additives very widely of production scale in the world at present.Sodium alginate all has stronger bacteriostatic activity to Aeromonas hydrophila, Candida albicans, Escherichia coli and staphylococcus aureus, shows stronger antibacterial activity to Vibrio anguillarum at late exponential stage.And sodium alginate also has antioxidation, neuroprotection.
Gloiopeltis algae (Gloiopeltis furcata) is-year raw marine alga, belong to Rhodophyta Endocladiaceae Gloiopeltis.Although found the activated Small molecular of part tool and protein matter from the alcohol extract and water extract of gloiopeltis algae, gloiopeltis polysaccharides has been considered to wherein topmost active component, shows antibacterial, anti-inflammatory, the biological function such as antitumor, hypoglycemic.
So, if can develop not only possess mouthfeel Q glutinous, but also there is health care, as antithrombotic, antitumor, hypotensive effect, be very have market value.
Summary of the invention
The object of this invention is to provide a kind of preparation method of marine alga Pearl powder dumpling, the smooth surface morphology of the Pearl powder dumpling prepared, uniform color, mouthfeel Q be glutinous, have the marine alga Pearl powder dumpling of antithrombotic, the effect such as antitumor, hypotensive.
Object of the present invention realizes by following technical scheme.
A production method for marine alga Pearl powder dumpling, its step comprises:
(1), by mass concentration be sodium alginate and the gloiopeltis polysaccharides mixed liquor of 0.6-0.8%, then add calcium lactate and stir with 75r/min speed stirring 30-40min, leave standstill 1-2 hour, form colloidal solution; The concentration of sodium alginate and gloiopeltis polysaccharides mixed liquor is controlled form gel when 0.6-0.8%, make pearl have elasticity, exquisiteness, and mouthfeel is better, is conducive to the quality of final Pearl powder dumpling.
(2), under 65-75 DEG C of condition, colloidal solution is joined in tapioca, and constantly stirring, gelatinization, gelatinization time is 0.5-1.5 hour; Preferably, under 70 DEG C of conditions, colloidal solution is joined in tapioca, and constantly stirring, gelatinization, gelatinization time is 1 hour.
(3) the cassava dough after gelatinization carries out round as a ball process, and forming diameter is the spheric granules of 6-8mm, leaves standstill 1.5-2.5 hour, boils 10-15 minute, pull out and put into cold hydromel 3-5min by the temperature of 60-80 DEG C, for subsequent use after cooling.
In described step (1), the weight ratio of sodium alginate and conch polysaccharides is 1:1-5.
The weight ratio of described sodium alginate and tapioca starch and calcium lactate is 1:80-150:0.01-0.02.Such adding proportion, the surface of obtained Pearl powder dumpling is almost without starch stripping, and mouthfeel is better.Sodium calcium ratio close relation in sodium alginate gel characteristic and gel, calcium lactate adds according to aforementioned proportion, can promote that sodium alginate forms gel, the quality of further marine alga Pearl powder dumpling.
In described step (2), the addition proportioning that colloidal solution, tapioca and lactic acid are somebody's turn to do is 2-3mL:1g:1-2mg.
Tapioca gelatinization concentration in described step (2) is 40%-70%.The water content of starch gelatinization is 30%-60%.The chance that starch molecule collides mutually is many, is easy to retrogradation aging.
The preparation method of described gloiopeltis polysaccharides adopts hot water extraction method, the steps include:
(A), join in distilled water by pretreated G.tenax, Extracting temperature is 60-90 DEG C, ultrasonic time is 40min-60min, filters, gets filtrate; By the residue of filtration distilled water temperature be 60-90 DEG C, ultrasonic time repeat after being 40min-60min extract, get filtrate; Merging filtrate, adds the ethanol that mass concentration is 95% in filtrate, makes total ethanol concentration reach 80%, leaves standstill 8-20 hour;
(B), by the standing liquid in step (A) with the rotating speed of 8000r/min, centrifugal 10-15min, by the water-soluble solution of gained sediment, then add trichloroacetic acid removing protein, the time is 2 hours, then with 8000r/min, centrifugal 15min, collect supernatant after removing precipitation, adjust pH is after 4-5, add hydrogen peroxide 6%-7%, decolouring, drying obtain gloiopeltis polysaccharides.
Preferably, in described step (A), it is 20-25g/L that G.tenax is got with the addition proportioning of distilled water.
Preferably, in described step (B), bleaching temperature is 45 DEG C, and bleaching time is 5-6 hour.
Through the gloiopeltis polysaccharides that above-mentioned steps is obtained, high by the polysaccharide extract rate of ultrasonic process, extraction time is short, and leaching recovery is high, be easy to engineering and amplify, and can remove foreign proteins a large amount of in gained gloiopeltis polysaccharides by above-mentioned steps, and polysaccharide loss is less.
Beneficial effect of the present invention is:
1, the heavy metal chromium content of marine alga Pearl powder dumpling prepared of the present invention is very low, meets the requirement of standard GB/T 5749-2006, safety, healthy, green.
2, described marine alga Pearl powder dumpling adds sodium alginate and gloiopeltis polysaccharides, so mouthfeel Q is glutinous, flexible, and smooth surface morphology, uniform color, without starch stripping, and there is antithrombotic, the effect such as antitumor, hypotensive.
3, the preparation method of marine alga Pearl powder dumpling of the present invention is simple, cost is low, and the controllability of quality and technique is strong.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment
1, the preparation of gloiopeltis polysaccharides:
G.tenax is carried out pretreatment, and step is bleach → dry, pulverizing → acetone reflux 2h (in triplicate) → absolute ethyl alcohol backflow 2h → 80% alcohol reflux 2h → drying under G.tenax → washing → daylight.
Hot water extraction method is adopted to prepare gloiopeltis polysaccharides pretreated G.tenax,
Pretreated G.tenax being got 100g joins in 4500ml distilled water, and Extracting temperature is 60-90 DEG C, ultrasonic time is after 40min-60min, filters, gets filtrate; By the residue of filtration distilled water temperature be 60-90 DEG C, ultrasonic time repeat after being 40min-60min extract, get filtrate; Merging filtrate, is concentrated into 500ml by filtrate, adds 95% ethanol, total ethanol concentration is made to reach 75%, hold over night, with the centrifugal 10-15min of 8000r/min, gained is precipitated use water and be dissolved to 100mL, then add the trichloroacetic acid removing protein of 1 times, the time is 2 hours, then with the centrifugal 15min of 8000r/min, collect supernatant after removing precipitation, adjust pH is after 4-5, adds hydrogen peroxide 6%-7% and decolours at 45 DEG C, bleaching time is 5-6h, and after decolouring, drying obtains gloiopeltis polysaccharides.Freeze drying, obtains white gloiopeltis polysaccharides powder.
2, the preparation of marine alga Pearl powder dumpling
Take the gloiopeltis polysaccharides of 3.2g sodium alginate and 4.8g, be accurately mixed with 1000ml sodium alginate and gloiopeltis polysaccharides mixed solution that mass concentration is 0.8%, for subsequent use;
Get sodium alginate and the gloiopeltis polysaccharides mixed solution of 25mL, in mixed solution, add the calcium lactate of 0.01g, leave standstill 1h after stirring 30min with 75r/min speed, make the abundant stripping of colloid, form colloidal solution;
Under 70 DEG C of water bath condition, colloidal solution slowly to be joined in the tapioca of 10g and constantly to stir, to make starch molecule gelatinization, and make starch, sodium alginate, between gloiopeltis polysaccharides and calcium lactate equimolecular, composition is cross-linked; Gelatinization time controls at 1h, and the dough of becoming reconciled is carried out round as a ball process, and forming diameter is the spheric granules of 6mm;
Pearl grain after round as a ball is at room temperature left standstill 2 hours, makes it aging, strengthen its chewiness, with the moderate heats of 75 DEG C, round as a ball dough is boiled 10min, pull out and put into cold hydromel 4min, cooling, obtains marine alga Pearl powder dumpling.
Subjective appreciation:
The marine alga Pearl powder dumpling obtained in above-described embodiment is carried out sense organ product fixed, concrete data are as shown in table 1 below:
The subjective appreciation table of table 1 marine alga Pearl powder dumpling
To detect totally 3 parts, sample, its sample source is respectively: commercially available Pearl powder dumpling 1 is network selling powder circle, commercially available Pearl powder dumpling 2 now sells pearl milk tea for existing system for solid-state pearl milk tea, the commercially available Pearl powder dumpling 3 of brewing.It detects data in table 2.
Table 2 Pearl powder dumpling physical and chemical inspection tables of data
Data analysis can obtain, network selling pearl asccharin sodium content is high, three parts of commercially available pearl crude fiber contents are all low, simultaneously according to standard GB/T 5749-2006 " standards for drinking water quality " cadmium, must not more than 0.005mg/L, i.e. 0.25mg/kg, visible 3 parts of commercially available pearl heavy metal chromium content severe overweights.
The heavy metal chromium content of marine alga Pearl powder dumpling prepared by the present invention meets the requirements, and dietary fiber content is high, can be used as the food of obesity and diabetes patient, and marine alga is as food filling, and often edible cholesterol and the blood pressure of can preventing raises, and effect for reducing fat is obvious; In addition marine alga of having also has antitumor and to cardiovascular system health-care effect.The gloiopeltis algae extract that marine alga Pearl powder dumpling prepared by the present invention uniqueness is added, to the cariogenic bacterium tool antibacterial action of product, can suppress the absorption of streptococcus mutans very by force, and the release action that the bacterium tool causing carious tooth to produce to energy of adsorption is very strong; And according to the screening of pertinent literature to 39 kinds of seaweed sample, gloiopeltis polysaccharides has good anti-inflammatory activity, be 61.7% to HLE inhibit activities; Also have hypoglycemic activity, to the immune response of insulin antibody, according to pertinent literature, the immunocompetence that several marine alga compares R-and r-PE finding gloiopeltis is the highest simultaneously.
The above is preferred embodiment of the present invention, but the present invention should not be confined to the content disclosed in this embodiment.The equivalence completed under not departing from spirit disclosed in this invention so every or amendment, all fall into the scope of protection of the invention.
Claims (9)
1. a production method for marine alga Pearl powder dumpling, its step comprises:
(1), by mass concentration be sodium alginate and the gloiopeltis polysaccharides mixed liquor of 0.6-0.8%, then add calcium lactate with the speed of 75r/min, stir 30-40min, leave standstill 1-2 hour, form colloidal solution;
(2), under 65-75 DEG C of condition, colloidal solution is joined in tapioca, and constantly stirring, gelatinization, gelatinization time is 0.5-1.5 hour;
(3) the cassava dough after gelatinization carries out round as a ball process, and forming diameter is the spheric granules of 6-8mm, leaves standstill 1.5-2.5 hour, boils 10-15 minute, put into cold hydromel 3-5min after pulling out by the temperature of 60-80 DEG C, for subsequent use after cooling.
2. the production method of marine alga Pearl powder dumpling according to claim 1, is characterized in that: in described step (1), and the weight ratio of sodium alginate and conch polysaccharides is 1:1-5.
3. the production method of marine alga Pearl powder dumpling according to claim 1, is characterized in that: the weight ratio of described sodium alginate and tapioca starch and calcium lactate is 1:80-150:0.01-0.02.
4. the production method of marine alga Pearl powder dumpling according to claim 1, is characterized in that: in described step (2), and the addition proportioning that colloidal solution, tapioca and lactic acid are somebody's turn to do is 2-3mL:1g:1-2mg.
5. the production method of marine alga Pearl powder dumpling according to claim 1, is characterized in that: the tapioca gelatinization concentration in described step (2) is 40%-70%.
6. the production method of marine alga Pearl powder dumpling according to claim 1, is characterized in that: the water content of the starch gelatinization in described step (2) is 30%-60%.
7. the production method of marine alga Pearl powder dumpling according to claim 1, is characterized in that: the preparation method of described gloiopeltis polysaccharides adopts hot water extraction method, the steps include:
(A), join in distilled water by pretreated G.tenax, Extracting temperature is 60-90 DEG C, ultrasonic time is 40min-60min, filters, gets filtrate; By the residue of filtration distilled water temperature be 60-90 DEG C, ultrasonic time repeat after being 40min-60min extract, get filtrate; Merging filtrate, adds the ethanol that mass concentration is 95% in filtrate, makes total ethanol concentration reach 80%, leaves standstill 8-20 hour;
(B), by the standing liquid in step (A) with the rotating speed of 8000r/min, centrifugal 10-15min, by the water-soluble solution of gained sediment, then add trichloroacetic acid removing protein, the time is 2 hours, then with 8000r/min, centrifugal 15min, collect supernatant after removing precipitation, adjust pH is after 4-5, add hydrogen peroxide 6%-7%, decolouring, drying obtain gloiopeltis polysaccharides.
8. the production method of marine alga Pearl powder dumpling according to claim 7, is characterized in that: in described step (A), and it is 20-25g/L that G.tenax is got with the addition proportioning of distilled water.
9. the production method of marine alga Pearl powder dumpling according to claim 7, is characterized in that: in described step (B), and bleaching temperature is 45 DEG C, and bleaching time is 5-6 hour.
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| CN201410841522.4A CN104543670B (en) | 2014-12-25 | 2014-12-25 | A kind of preparation method of marine alga Pearl powder dumpling |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017124658A1 (en) * | 2016-01-18 | 2017-07-27 | 上海源珍食品有限公司 | Hot-water prepared tapioca ball, production thereof, and preparation method |
| CN110892992A (en) * | 2018-09-27 | 2020-03-20 | 厦门珍宝宝餐饮管理有限公司 | Dietary fiber pearl rice ball and preparation method thereof |
| CN114982941A (en) * | 2022-06-14 | 2022-09-02 | 上海奕成生物科技有限公司 | Pearl powder ball preparation technology |
| CN115777784A (en) * | 2022-12-05 | 2023-03-14 | 上海承汕餐饮管理有限公司 | Pearl milk tea and preparation method thereof |
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| CN1663966A (en) * | 2005-02-21 | 2005-09-07 | 南京农业大学 | Method for preparing active chlorella polysaccharide |
| CN101496629A (en) * | 2008-01-28 | 2009-08-05 | 朱先洪 | Method for making instant flour ball |
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| CN1663966A (en) * | 2005-02-21 | 2005-09-07 | 南京农业大学 | Method for preparing active chlorella polysaccharide |
| CN101496629A (en) * | 2008-01-28 | 2009-08-05 | 朱先洪 | Method for making instant flour ball |
| CN104171943A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Technique for producing instant frozen stuffed dumplings by adopting wet process |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017124658A1 (en) * | 2016-01-18 | 2017-07-27 | 上海源珍食品有限公司 | Hot-water prepared tapioca ball, production thereof, and preparation method |
| CN110892992A (en) * | 2018-09-27 | 2020-03-20 | 厦门珍宝宝餐饮管理有限公司 | Dietary fiber pearl rice ball and preparation method thereof |
| CN114982941A (en) * | 2022-06-14 | 2022-09-02 | 上海奕成生物科技有限公司 | Pearl powder ball preparation technology |
| CN115777784A (en) * | 2022-12-05 | 2023-03-14 | 上海承汕餐饮管理有限公司 | Pearl milk tea and preparation method thereof |
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