CN108576696A - A kind of flavor kelp processing preprocess method - Google Patents

Abstract

The present invention relates to the technical field of seafood processing, in particular to a pretreatment method for flavored kelp, comprising the following steps: (1) Shaping and cleaning: cutting the fresh kelp in the young and tender stage into long strips, removing sand and debris, and then draining (2) Yeast fermentation: mix the drained long strips of kelp with the fermentation liquid, sterilize under ultraviolet light, add bread dry yeast activation solution, seal, and ferment on a shaking table; (3) Lactic acid bacteria fermentation: open the seal after yeast fermentation , add lactic acid bacteria activation solution, seal, and ferment in a shaking table; (4) blanching and cleaning: take out the kelp fermented by lactic acid bacteria, transfer it to the blanching solution for blanching, and immediately transfer it to cooling water for cooling and rinsing. The invention greatly removes the inorganic arsenic in the kelp, increases the fermented aroma, improves the hardness and chewiness, and has a remarkable effect of removing fishy smell. At the same time, it effectively prevents the color deterioration of the kelp and keeps the kelp in emerald green color. It is suitable for the flavor pretreatment processing of large-scale kelp raw materials.

Description

A kind of flavor kelp processing pretreatment method

technical field

The invention relates to the technical field of seafood processing, in particular to a pretreatment method for processing flavored kelp.

Background technique

Kelp is rich in protein, fat, iron, calcium and other trace elements, which are the nutrients needed by the human body. The active substances such as alginic acid, mannitol and polysaccharides contained in it endow it with extremely high medicinal value. Blood fat, anti-tumor, anti-oxidation effects, known as "sea vegetables". Although my country is a large country in kelp production, due to the relatively simple kelp processing technology, kelp processing products are backward, mainly traditional salted kelp, kelp shreds, etc., and there are few intensively processed products, and the utilization rate of kelp is low, so kelp cannot be effectively used. food value. In addition, problems such as the special algae smell of kelp and excessive arsenic limit the development of intensively processed food and health care products. At the same time, with the improvement of people's living standards, excessive iodine also brings certain troubles to consumers, causing gastrointestinal discomfort and allergies and thyroid disease. Therefore, the quality improvement pretreatment before kelp processing is of great significance to the deep processing of kelp. In recent years, microbial fermentation technology has been applied more and more in the processing of aquatic products. Fermentation technology endows aquatic products with unique flavor and improves the edible value of aquatic products.

Contents of the invention

The present invention aims at the problems of heavy fishy smell of fresh kelp and high content of iodine and arsenic which are not conducive to the development of deep processing of kelp, and provides a pretreatment method for processing flavored kelp, which can effectively remove fishy smell and reduce the content of iodine and arsenic elements. Keep the emerald green color of kelp.

In order to achieve the above object, the present invention adopts the following technical solutions:

A kind of flavor kelp processing pretreatment method, comprises the following steps:

(1) Shaping and cleaning: cut the fresh kelp in the young and tender stage into long strips, wash with clean water vortex to remove sediment and sundries, and then drain to obtain drained long strips of kelp;

(2) Yeast fermentation: mix the drained long strips of kelp with the fermentation broth in a mass ratio of 1: (2 to 4), put them under ultraviolet light for sterilization for 30 minutes, and take the total mass of the drained long strips of kelp as Standard, add 1-5wt% dry bread yeast activation solution, seal, and ferment on a shaking table at 120-160r/min at 28°C for 0.5-2.5h;

(3) Lactic acid bacteria fermentation: open the seal after yeast fermentation, add 6-12wt% lactic acid bacteria activation solution on the basis of the total mass of the drained strips of kelp, seal it, and place it on a shaker at 37°C and 120-160r/min Fermentation 4～9h;

(4) Blanching and cleaning: Take out the kelp fermented by lactic acid bacteria, transfer it to the blanching solution for 30-60 seconds, then immediately transfer it to cooling water for cooling and rinsing. When the middle temperature of the kelp is close to the temperature of the cooling water, drain the water. That is, the flavor-improved kelp is obtained.

As a preference, in step (2), the preparation method of the dried bread yeast activation solution is: mix and dissolve table salt, glucose and water according to the mass ratio of 0.1:0.25:100, sterilize at 121°C for 20min, and take the mass of water as Standard, then add 2wt% Angel active dry yeast powder, seal, shake, activate with magnetic stirring in a constant temperature water bath at 28°C for 30 minutes, dilute the bacterial solution concentration to 10 ⁶ cfu/mL, store in a refrigerator at 4°C, and use on the same day.

Preferably, in step (2), the fermented liquid is prepared by mixing glucose, color-protecting agent and green tea extract according to the mass ratio (0.5-1.5):(0.04-0.1):100.

Preferably, the color-protecting agent is prepared by mixing EDTA-2Na and zinc acetate according to a mass ratio (1-3): 1, and the green tea extract is brewed according to a tea-to-water ratio of 1: (50-70), Extracted at 85°C for 8-15 minutes. On the basis of biological fermentation to improve the flavor substances of kelp, the green tea extract is used to cover and react the fishy smell substances, which overcomes the problems of single and unsatisfactory traditional deodorization methods. The deodorization effect is remarkable, safe and hygienic, and the process is simple. It is suitable for the flavor pretreatment processing of large-scale kelp raw materials.

In the bio-fermentation process, the invention adds green tea extract, EDTA-2Na and zinc acetate composite color-protecting agent in consideration of the color degradation of the kelp, so that the kelp maintains its emerald green color.

Preferably, in step (3), the lactic acid bacteria activation solution is prepared by mixing the Streptococcus thermophilus activation solution and the Lactobacillus bulgaricus activation solution according to the mass ratio (1-5):1.

The invention adopts multi-strain composite fermentation of yeast, streptococcus thermophilus and Lactobacillus bulgaricus to remove fishy smell substances, reduce iodine content, greatly remove inorganic arsenic, increase fermentation fragrance, and improve hardness and chewiness.

As preferably, the preparation method of described Streptococcus thermophilus activation solution or Lactobacillus bulgaricus activation solution comprises the following steps:

(a) Break the ampoule tube of freeze-dried Streptococcus thermophilus powder or Lactobacillus bulgaricus powder with tweezers, absorb 0.5mL of sterilized M17 broth medium to dissolve the powder, then insert it into M17 broth medium, and shake well , 37 ℃ constant temperature culture until the growth of clearly visible colonies;

(b) Inoculate the colonies into M17 broth medium to activate to the logarithmic culture phase, and preserve the Streptococcus thermophilus liquid or Lactobacillus bulgaricus liquid containing 80% glycerol in a refrigerator at -80°C for subsequent use;

(c) Take the lactic acid bacteria preserved in glycerol at -80°C, put them into the M17 liquid culture medium with 1% inoculum in the aseptic operation table, activate and cultivate them in a shaker at 37°C and 170r/min for 12 hours, and place the bacterial solution in a refrigerated centrifuge Centrifuge (8000×g, 10min, 4°C), remove the supernatant, wash twice with 0.85% normal saline, resuspend in normal saline, and dilute the cell concentration to 10 ⁷ cfu/mL to obtain thermophilic chains Coccus activation solution or Lactobacillus bulgaricus activation solution, stored in a refrigerator at 4°C, and used on the same day.

Preferably, in step (4), the temperature of the blanching liquid is 80-100°C, the salt content is 0-4wt%, and the citric acid content is 0.1-1wt%. The invention uses the high temperature of the blanching liquid to kill the fermenting bacteria and reduce the enzyme activity; uses citric acid to suppress the color deterioration in the high temperature blanching process, and maintains the tender green color of the kelp; blanching with salt can effectively maintain the balance of the penetration of the cell fluid in the kelp Press to maintain the quality of kelp.

Preferably, in step (4), the temperature of the cooling water is 15-20°C, the salt content is 0-4wt%, and the cooling water is sterilized and flowing. The invention utilizes flowing and sterilized cooling water to quickly cool down and remove impurities to keep the kelp clean; adding salt for cooling is to maintain and balance the osmotic pressure of the cell fluid in the kelp and maintain the quality of the kelp.

Preferably, in step (1), the cleaning time is 1-2 minutes.

Therefore, the present invention has following beneficial effect:

(1) Using yeast, Streptococcus thermophilus, and Lactobacillus bulgaricus multi-strain compound fermentation to remove fishy smell substances, reduce iodine content, greatly remove inorganic arsenic in kelp, increase fermentation aroma, and improve hardness and chewiness;

(2) On the basis of improving the flavor substances of the raw material kelp by the biological fermentation method, the green tea extract is used to cover and react the fishy smell substances, which overcomes the problems of the single and unsatisfactory effect of the traditional deodorization method, and the deodorization effect is remarkable, safe and hygienic. The process is simple, and it is suitable for the flavor pretreatment of large-scale kelp raw materials;

(3) During the biological fermentation process, by adding green tea extract, EDTA-2Na and zinc acetate composite color protectant, the color deterioration of the kelp can be effectively avoided, and the kelp can keep its emerald green color.

Description of drawings

Fig. 1 is a process flow diagram of the present invention.

Detailed ways

The technical solutions of the present invention will be further specifically described below through specific embodiments and in conjunction with the accompanying drawings.

In the present invention, unless otherwise specified, all equipment and raw materials can be purchased from the market or commonly used in this industry. The methods in the following examples, unless otherwise specified, are conventional methods in this field.

The preparation method of dry bread yeast activation liquid in the embodiment of the present invention is as follows:

Salt, glucose, and water were mixed and dissolved at a ratio of 0.1:0.25:100, sterilized at 121°C for 20 minutes, and then 2wt% Angel active dry yeast powder was added according to the quality of the water, sealed, shaken, and activated by magnetic stirring in a constant temperature water bath at 28°C for 30 minutes. The concentration was diluted to 10 ⁶ cfu/mL, stored in a refrigerator at 4°C, and used on the same day.

The preparation method of Streptococcus thermophilus and Lactobacillus bulgaricus activation solution is as follows: the ampoule tube of freeze-dried Streptococcus thermophilus powder or Lactobacillus bulgaricus powder is broken with tweezers, absorb 0.5mL of sterilized M17 broth medium to dissolve the bacteria powder, and then inoculate Put it into M17 broth medium, shake well, cultivate at 37°C until clearly visible colonies grow, then inoculate the colonies into M17 broth medium to activate to logarithmic culture period, and preserve Streptococcus thermophilus with 80% glycerol liquid or Lactobacillus bulgaricus in a -80°C refrigerator for later use. Take the lactic acid bacteria stored in glycerol at -80°C, put them into the M17 liquid culture medium according to 1% inoculum in the aseptic operating table, activate and cultivate them in a shaker at 37°C and 170r/min for 12h, and centrifuge the bacterial solution in a refrigerated centrifuge (8000 ×g, 10min, 4°C), remove the supernatant, wash twice with 0.85% normal saline, resuspend in normal saline, and dilute the cell concentration to 10 ⁷ cfu/mL to obtain a bacterial activation solution, Store in refrigerator at ℃ and use on the same day.

Example 1

(1) Cut the fresh kelp in the young and tender stage into long strips, wash it with clean water for 1.5 minutes to remove sediment and sundries, and then drain;

(2) Mix the drained long strips of kelp and the fermentation broth in a mass ratio of 1:3, put them under ultraviolet light for 30 minutes, and then insert 3 wt% of bread dry yeast activation liquid with reference to the quality of kelp, seal it, and store it at 28°C, 140r/min shaker fermentation. The above fermented liquid is mixed with glucose and color-protecting agent green tea extract at a ratio of 1:0.09:100; the color-protecting agent is mixed with EDTA-2Na and zinc acetate at a ratio of 2:1; the green tea extract is brewed at a tea-to-water ratio of 1:60 , leaching at 85°C for 10 minutes;

(3) After 2 hours of yeast fermentation, the seal was opened, and 9 wt% lactic acid bacteria activation solution was added according to the mass of kelp, sealed, and fermented on a shaking table at 37° C. and 140 r/min for 7 hours. The above-mentioned lactic acid bacteria activation solution is composed of Streptococcus thermophilus activation solution and Lactobacillus bulgaricus activation solution, and the addition ratio is 3:1;

(4) Take out the kelp, turn it into the blanching solution with a temperature of 95°C, a salt content of 3.5wt%, and a citric acid content of 0.4wt%, and blanch it for 35s; Cool and rinse in flowing water with a temperature of 15°C and a salt content of 3wt%, until the middle temperature of the kelp is close to the temperature of cold water, and drain the water to obtain kelp with no fishy smell, emerald green color, and tender and crisp taste.

Example 2

(1) Cut the fresh kelp in the young and tender stage into long strips, wash it with clean water for 1 minute to remove sediment and sundries, and then drain;

(2) Mix the drained long strips of kelp with the fermentation broth in a mass ratio of 1:2, put them under ultraviolet light for sterilization for 30 minutes, add 5wt% bread dry yeast activation solution with reference to the quality of kelp, seal it, and store it at 28°C, 160r/min shaker fermentation. The above fermented liquid is mixed with glucose and color-protecting agent green tea extract at a ratio of 0.5:0.04:100; the color-protecting agent is mixed with EDTA-2Na and zinc acetate at a ratio of 1:1; the green tea extract is brewed at a tea-to-water ratio of 1:50 , leaching at 85°C for 8 minutes;

(3) After 0.5 h of yeast fermentation, the seal was opened, and 6 wt% lactic acid bacteria activation solution was added according to the mass of kelp, sealed, and fermented on a shaking table at 37° C. and 160 r/min for 9 h. The above-mentioned lactic acid bacteria activation solution is composed of Streptococcus thermophilus activation solution and Lactobacillus bulgaricus activation solution, and the addition ratio is 1:1;

(4) Take out the kelp, turn it into a blanching liquid with a temperature of 80°C and a citric acid content of 1wt%, and blanch it for 60s; Cool and rinse in water until the middle temperature of the kelp is close to the temperature of cold water, drain the water to obtain flavor-improved kelp with no fishy smell, emerald green color, and tender and crisp taste.

Example 3

(1) Cut the fresh kelp in the young and tender stage into long strips, wash it with clean water for 2 minutes to remove sediment and sundries, and then drain;

(2) Mix the drained long strips of kelp and the fermentation broth in a mass ratio of 1:4, put them under ultraviolet light for 30 minutes, and then add 1 wt% of rusk yeast activation solution with reference to the quality of kelp, seal it, and store it at 28°C, 120r/min shaker fermentation. The above fermented liquid is mixed with glucose and color-protecting agent green tea extract at a ratio of 1.5:0.1:100; the color-protecting agent is mixed with EDTA-2Na and zinc acetate at a ratio of 3:1; the green tea extract is brewed at a tea-to-water ratio of 1:70 , leaching at 85°C for 15 minutes;

(3) After yeast fermentation for 2.5 hours, open the seal, add 12 wt% lactic acid bacteria activation solution according to the quality of kelp, seal, and ferment on a shaking table at 37°C and 120r/min for 4 hours. The above-mentioned lactic acid bacteria activation solution is composed of Streptococcus thermophilus activation solution and Lactobacillus bulgaricus activation solution, and the addition ratio is 1:5;

(4) Take out the kelp, turn it into a blanching solution with a temperature of 100°C, a salt content of 4wt%, and a citric acid content of 0.1wt%, and blanch it for 30s; Cool and rinse in water with a temperature of 18°C and a salt content of 4wt%, until the middle temperature of the kelp is close to the temperature of cold water, and drain the water to obtain flavor-improved kelp with no fishy smell, emerald green color, and tender and crisp taste.

Example 4

(1) Cut the fresh kelp in the young and tender stage into long strips, wash it with clean water for 1.5 minutes to remove sediment and sundries, and then drain;

(2) Mix the drained long strips of kelp with the fermentation broth in a mass ratio of 1:2.5, put them under ultraviolet light for sterilization for 30 minutes, add 2wt% bread dry yeast activation solution with reference to the quality of kelp, seal it, and keep it at 28°C. 150r/min shaker fermentation. The above fermented liquid is mixed with glucose and color-protecting agent green tea extract at a ratio of 0.8:0.06:100; the color-protecting agent is mixed with EDTA-2Na and zinc acetate at a ratio of 1.5:1; the green tea extract is brewed at a tea-to-water ratio of 1:55 , leaching at 85°C for 10 minutes;

(3) After yeast fermentation for 1.5 hours, open the seal, add 10 wt% lactic acid bacteria activation solution according to the quality of kelp, seal, and ferment for 6 hours at 37° C. and 120-160 r/min on a shaking table. The above-mentioned lactic acid bacteria activation solution is composed of Streptococcus thermophilus activation solution and Lactobacillus bulgaricus activation solution, and the addition ratio is 2:1;

(4) Take out the kelp, turn it into a blanching solution with a temperature of 90°C, a salt content of 2wt%, and a citric acid content of 0.2wt%, and blanch it for 40 seconds; Cool and rinse in water with a temperature of 16°C and a salt content of 2wt%, until the middle temperature of the kelp is close to the temperature of cold water, and drain the water to obtain flavor-improved kelp with no fishy smell, emerald green color, and tender and crisp taste.

Example 5

(1) Cut the fresh kelp in the young and tender stage into long strips, wash it with clean water for 1.5 minutes to remove sediment and sundries, and then drain;

(2) Mix the drained long strips of kelp with the fermentation broth in a mass ratio of 1:3.5, put them under ultraviolet light for sterilization for 30 minutes, add 4wt% bread dry yeast activation liquid with reference to the quality of kelp, seal it, and keep it at 28°C. 130r/min shaker fermentation. The above fermented liquid is mixed with glucose and color-protecting agent green tea extract at a ratio of 1.2:0.07:100; the color-protecting agent is mixed with EDTA-2Na and zinc acetate at a ratio of 2.5:1; the green tea extract is brewed at a tea-to-water ratio of 1:65 , leaching at 85°C for 10 minutes;

(3) After 2.25 hours of yeast fermentation, the seal was opened, and 8 wt% lactic acid bacteria activation solution was added according to the mass of kelp, sealed, and fermented on a shaking table at 37° C. at 120-160 r/min for 8 hours. The above-mentioned lactic acid bacteria activation solution is composed of Streptococcus thermophilus activation solution and Lactobacillus bulgaricus activation solution, and the addition ratio is 4:1;

(4) Take out the kelp, turn it into a blanching solution with a temperature of 85°C, a salt content of 3wt%, and a citric acid content of 0.7wt%, and blanch it for 50s; Cool and rinse in water with a temperature of 17°C and a salt content of 3% until the middle temperature of the kelp is close to the temperature of cold water, and drain the water to obtain flavor-improved kelp with no fishy smell, emerald green color, and tender and crisp taste.

Fig. 1 is the process flow chart of each embodiment of the present invention, the inorganic arsenic removal rate of the flavor sea-tangle that adopts the flavor sea-tangle processing pretreatment method of the present invention to make is 94%, the iodine content removal rate is 36%, and the algin reduction rate is 94%. The reduction rate of total chlorophyll content was 22%, the decrease rate of total chlorophyll content was 6%, the hardness increased by 26%, and the chewiness increased by 23%. A small amount of fermentation aroma.

The above descriptions are only preferred embodiments of the present invention, and are not intended to limit the present invention in any form. There are other variations and modifications on the premise of not exceeding the technical solutions described in the claims.

Claims (10)

1. a kind of flavor kelp processing preprocess method, which is characterized in that include the following steps：

(1) shaping is cleaned：By the green tender slitting shape of phase Fresh Laminaria Japonica, it is vortexed cleaning with clean water and removes silt, sundries, with Draining afterwards, the strip kelp drained；

(2) yeast ferments：By the strip kelp drained and zymotic fluid according to mass ratio 1:(2~4) it mixes, is placed under ultraviolet lamp It sterilizes after 30min, on the basis of the strip kelp gross mass drained, the rusk yeast activated liquid of 1~5wt% is added, it is close Envelope, under 28 DEG C of temperature conditions, 120~160r/min shaker fermentations, 0.5~2.5h；

(3) lactobacillus-fermented：Sealing is opened after yeast fermentation, on the basis of the strip kelp gross mass drained, addition 6~ 12wt% lactic acid bacteria activating solutions, sealing, under 37 DEG C of temperature conditions, 120~160r/min shaker fermentations, 4~9h；

(4) blanching is cleaned：The kelp after lactobacillus-fermented is taken out, is transferred in blanching solution after 30~60s of blanching, is transferred to cooling immediately It is cooling in water, rinse, when kelp medium temperature is close to cooling water temperature, drain the water to get to flavor improvement kelp.

2. a kind of flavor kelp processing preprocess method according to claim 1, which is characterized in that described in step (2) The preparation method of rusk yeast activated liquid is：By salt, glucose and water are according to mass ratio 0.1：0.25：100 mixed dissolutions, Sterilize 20min in 121 DEG C, on the basis of the quality of water, 2wt% Angel active dry yeast powder is then added, sealing is shaken, 28 DEG C water bath with thermostatic control magnetic agitation activates 30min, and bacterial concentration is diluted to 10⁶Cfu/mL, 4 DEG C of refrigerators preserve, and the same day uses.

3. a kind of flavor kelp processing preprocess method according to claim 1 or 2, which is characterized in that in step (2), The zymotic fluid is by glucose, color stabilizer and Extraction of Green Tea liquid according to mass ratio (0.5~1.5):(0.04~0.1):100 mixing It is made.

4. a kind of flavor kelp processing preprocess method according to claim 3, which is characterized in that the color stabilizer by EDTA-2Na and zinc acetate are according to mass ratio (1~3)：1 is mixed to prepare.

5. a kind of flavor kelp processing preprocess method according to claim 3, which is characterized in that the Extraction of Green Tea liquid According to tea-water proportion 1:(50~70) brew, and extracting 8~15min in 85 DEG C is made.

6. a kind of flavor kelp processing preprocess method according to claim 1 or 2, which is characterized in that in step (3), The lactic acid bacteria activating solution is by streptococcus thermophilus activating solution and lactobacillus bulgaricus activating solution according to mass ratio (1~5):1 is mixed Conjunction is made.

7. a kind of flavor kelp processing preprocess method according to claim 6, which is characterized in that the streptococcus thermophilus The preparation method of activating solution or lactobacillus bulgaricus activating solution, includes the following steps：

(a) the effective tweezers of ampoule that thermophilus bacterium powder or lactobacillus bulgaricus powder is lyophilized are broken, after drawing 0.5mL sterilizings M17 broth bouillons dissolve bacterium powder, then access in M17 broth bouillons, shake up, 37 DEG C of constant temperature incubations clearly may be used to growing The bacterium colony seen；

(b) colony inoculation to M17 broth bouillons is activated to logarithm culture period, is used in combination and preserves thermophilus containing 80% glycerine Bacterium solution or lactobacillus bulgaricus liquid are spare in -80 DEG C of refrigerators；

(c) lactobacillus inoculation for taking -80 DEG C of glycerine to preserve accesses M17 fluid nutrient mediums in aseptic operating platform by 1% inoculum concentration, The activation culture 12h in 37 DEG C, 170r/min shaking tables, bacterium solution are centrifuged in refrigerated centrifuge, its supernatant are removed, with 0.85% life Reason brine washes twice, and is resuspended in physiological saline, cell concentration is diluted to 10⁷Cfu/mL obtains streptococcus thermophilus activation Liquid or lactobacillus bulgaricus activating solution are preserved in 4 DEG C of refrigerators, and the same day uses.

8. a kind of flavor kelp processing preprocess method according to claims 1 or 2 or 4 or 5, which is characterized in that step (4) in, the temperature of the blanching solution is 80~100 DEG C, and salt content is 0~4wt%, and citric acid content is 0.1~1wt%.

9. a kind of flavor kelp processing preprocess method according to claim 8, which is characterized in that described in step (4) The temperature of cooling water is 15~20 DEG C, and salt content is 0~4wt%, and the cooling water is sterilizing and flowing.

10. a kind of flavor kelp processing preprocess method according to claim 1, which is characterized in that in step (1), clearly It is 1~2min to wash the time.