CN106819960A - The preparation method of laver powder - Google Patents
The preparation method of laver powder Download PDFInfo
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- CN106819960A CN106819960A CN201710026918.7A CN201710026918A CN106819960A CN 106819960 A CN106819960 A CN 106819960A CN 201710026918 A CN201710026918 A CN 201710026918A CN 106819960 A CN106819960 A CN 106819960A
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- China
- Prior art keywords
- seaweed
- laver
- powder
- laver powder
- filtrate
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Abstract
The preparation method of laver powder belongs to food processing technology field, and in particular to a kind of preparation method of laver powder.Dry laver is crushed into obtain dry laver powder, weigh dry laver powder, add water and be separately added into after sizing mixing cellulase and acid protease is digested, laver enzymatic hydrolysate is obtained after enzymolysis, lactobacillus paracasei freeze-dried powder is added in laver enzymatic hydrolysate, fermented 15 18 hours to obtain seaweed zymotic fluid under the conditions of 35 37 DEG C, and seaweed filtering fermentation liquor is obtained into filtrate, and filtrate is concentrated again, spray drying gets product.The laver powder made of the inventive method, the nutritional ingredient of seaweed is remained to greatest extent, simultaneously by enzymolysis and fermentation, not only create the substantial amounts of nutritional ingredient beneficial to human body, enhance the bioactivity of physiological activator in seaweed, the fishy smell of seaweed is also reduced, the delicate flavour of seaweed is improve.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of laver powder.
Background technology
Seaweed is the general designation of marine alternate algae, contains chlorophyll and carrotene, lutein, phycoerythrin, algae indigo plant egg
It is white to wait pigment, because of the difference of its content ratio, cause different types of seaweed that the colors such as purplish red, bluish-green, reddish brown, brown green are presented,
But in the majority with purple, therefore seaweed gains the name.Laver nutritive enrich, rich in protein, carbohydrate, fat, carrotene,
The multiple nutritional components such as multivitamin, calcium, phosphorus, iron, enjoy the laudatory title of " nutrition treasure-house ", while seaweed can also be used as medicine, system
Into Chinese medicine, there is resolving phlegm and softening hard masses, clearing away heat and promoting diuresis, kidney tonifying nourishing heart.Seaweed fresh vegetable is cleaved, clean cake processed and drying after be
The sale of commodity seaweed can be made.Commodity seaweed is mainly when edible and cooks sushi or Baoshang, and usage is relatively simple, if
Seaweed is processed into laver powder, then the application surface of laver powder is just greatly expanded, can be made with the appropriate auxiliary material of laver powder addition
Into various healthy food, such as seaweed steamed bun, seaweed cake numerous food, such words people can just enjoy various being rich in
While the cuisines of laver powder, the nutrition of seaweed is more obtained.
The content of the invention
It is an object of the invention to provide a kind of preparation method of the laver powder with health-care efficacy.
The object of the present invention is achieved like this：
Dry laver is crushed, 100 mesh sieve are crossed, dry laver powder is obtained, dry laver powder is weighed, plus the water of 15-20 times of quality is sized mixing, plus
Enter citric acid and pH is adjusted to 4.0-4.5, cellulase is added in the ratio of 50-60 unit of every gram of dry laver powder, in 48-50
Digested 3-4 hours under the conditions of DEG C, then cool to 40-45 DEG C, in the acid egg of ratio addition of 20-25 unit of every gram of dry laver powder
White enzyme, digests 3-4 hour under the conditions of 40-45 DEG C, then 121 DEG C of enzymes that go out be cooled to after 20 minutes 35-37 DEG C seaweed is digested
Liquid.
0.01% lactobacillus paracasei freeze-dried powder is added in laver enzymatic hydrolysate, ferment 15-18 under the conditions of 35-37 DEG C
Hour obtains seaweed zymotic fluid, and seaweed filtering fermentation liquor is obtained into filtrate, and filtrate is concentrated again, spray drying gets product.
The laver powder made of the inventive method, remains the nutritional ingredient of seaweed to greatest extent, while by enzymolysis
And fermentation, not only create the substantial amounts of nutritional ingredient beneficial to human body, enhance the life of physiological activator in seaweed
Thing activity, also reduces the fishy smell of seaweed, improves the delicate flavour of seaweed.
Specific embodiment
Dry laver is crushed, 100 mesh sieve are crossed, dry laver powder is obtained, dry laver powder is weighed, plus the water of 18 times of quality is sized mixing,
Add citric acid that PH is adjusted into 4.2, cellulase is added in the ratio of 55 units of every gram of dry laver powder, under the conditions of 48 DEG C
Enzymolysis 4 hours, then 42 DEG C are cooled to, in the ratio addition acid protease of 22 units of every gram of dry laver powder, in 42 DEG C of conditions
Lower enzymolysis 3.5 hours, then 121 DEG C of enzymes that go out be cooled to after 20 minutes 37 DEG C laver enzymatic hydrolysate.
0.01% lactobacillus paracasei freeze-dried powder is added in laver enzymatic hydrolysate, is fermented 16 hours under the conditions of 37 DEG C
Seaweed zymotic fluid, filtrate is obtained by seaweed filtering fermentation liquor, and filtrate is concentrated again, spray drying gets product.
Claims (1)
1. the preparation method of laver powder, it is characterized in that being prepared from by following process：
(1) dry laver is crushed, cross 100 mesh sieve, obtain dry laver powder, weigh dry laver powder, plus the water of 15-20 times of quality is sized mixing,
Add citric acid that pH is adjusted into 4.0-4.5, cellulase is added in the ratio of 50-60 unit of every gram of dry laver powder, in 48-
Digested 3-4 hours under the conditions of 50 DEG C, then cool to 40-45 DEG C, in the ratio addition acidity of 20-25 unit of every gram of dry laver powder
Protease, digests 3-4 hour under the conditions of 40-45 DEG C, and then 121 DEG C of enzymes that go out are cooled to 35-37 DEG C and obtain seaweed enzyme after 20 minutes
Solution liquid；
(2) 0.01% lactobacillus paracasei freeze-dried powder is added in laver enzymatic hydrolysate, and the 15-18 that fermented under the conditions of 35-37 DEG C is small
When obtain seaweed zymotic fluid, seaweed filtering fermentation liquor is obtained into filtrate, filtrate is concentrated again, spray drying gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710026918.7A CN106819960A (en) | 2017-01-15 | 2017-01-15 | The preparation method of laver powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710026918.7A CN106819960A (en) | 2017-01-15 | 2017-01-15 | The preparation method of laver powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819960A true CN106819960A (en) | 2017-06-13 |
Family
ID=59123762
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710026918.7A Pending CN106819960A (en) | 2017-01-15 | 2017-01-15 | The preparation method of laver powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819960A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107333841A (en) * | 2017-09-06 | 2017-11-10 | 张永霞 | A kind of expanded biscuit of the seaweed of unique flavor |
| CN108740849A (en) * | 2018-06-15 | 2018-11-06 | 周唯贤 | The laver food and preparation method thereof of " constipation " can be alleviated |
| CN108925897A (en) * | 2018-08-20 | 2018-12-04 | 宿州瀚能生物工程有限公司 | A kind of preparation method of soluble laver powder and the product of preparation |
| CN109770277A (en) * | 2018-12-19 | 2019-05-21 | 福建农林大学 | A kind of preparation method improving sea sedge yield |
| CN115281325A (en) * | 2022-06-07 | 2022-11-04 | 阳江喜之郎果冻制造有限公司 | Seasoning enzymolysis device and method for recycling seaweed leftover materials |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773476A (en) * | 2010-02-24 | 2010-07-14 | 福建省水产研究所 | Preparation method for laver antihypertensive peptide particles |
| CN103610171A (en) * | 2013-11-19 | 2014-03-05 | 浙江海洋学院 | Laminaria japonica aresch beverage and preparation method thereof |
| CN104970317A (en) * | 2015-07-08 | 2015-10-14 | 蓓多康生物医药科技(上海)有限公司 | Formula and preparation method of food for recuperating crowd suffering from metabolism syndromes |
| CN106072089A (en) * | 2016-06-29 | 2016-11-09 | 陈建峰 | The preparation method of one main laver extract nutrition enhancer |
-
2017
- 2017-01-15 CN CN201710026918.7A patent/CN106819960A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773476A (en) * | 2010-02-24 | 2010-07-14 | 福建省水产研究所 | Preparation method for laver antihypertensive peptide particles |
| CN103610171A (en) * | 2013-11-19 | 2014-03-05 | 浙江海洋学院 | Laminaria japonica aresch beverage and preparation method thereof |
| CN104970317A (en) * | 2015-07-08 | 2015-10-14 | 蓓多康生物医药科技(上海)有限公司 | Formula and preparation method of food for recuperating crowd suffering from metabolism syndromes |
| CN106072089A (en) * | 2016-06-29 | 2016-11-09 | 陈建峰 | The preparation method of one main laver extract nutrition enhancer |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107333841A (en) * | 2017-09-06 | 2017-11-10 | 张永霞 | A kind of expanded biscuit of the seaweed of unique flavor |
| CN108740849A (en) * | 2018-06-15 | 2018-11-06 | 周唯贤 | The laver food and preparation method thereof of " constipation " can be alleviated |
| CN108925897A (en) * | 2018-08-20 | 2018-12-04 | 宿州瀚能生物工程有限公司 | A kind of preparation method of soluble laver powder and the product of preparation |
| CN109770277A (en) * | 2018-12-19 | 2019-05-21 | 福建农林大学 | A kind of preparation method improving sea sedge yield |
| CN115281325A (en) * | 2022-06-07 | 2022-11-04 | 阳江喜之郎果冻制造有限公司 | Seasoning enzymolysis device and method for recycling seaweed leftover materials |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170613 |
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| RJ01 | Rejection of invention patent application after publication |