CN108576698A - A kind of seaweed puree nutrition intestines and preparation method thereof - Google Patents
A kind of seaweed puree nutrition intestines and preparation method thereof Download PDFInfo
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- CN108576698A CN108576698A CN201810450206.2A CN201810450206A CN108576698A CN 108576698 A CN108576698 A CN 108576698A CN 201810450206 A CN201810450206 A CN 201810450206A CN 108576698 A CN108576698 A CN 108576698A
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- 241001474374 Blennius Species 0.000 title claims abstract description 242
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 62
- 230000035764 nutrition Effects 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 40
- 210000000936 intestine Anatomy 0.000 title claims abstract description 38
- 239000012267 brine Substances 0.000 claims abstract description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 33
- 235000015097 nutrients Nutrition 0.000 claims description 32
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 150000003839 salts Chemical class 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 13
- 108010073771 Soybean Proteins Proteins 0.000 claims description 12
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 12
- 235000019710 soybean protein Nutrition 0.000 claims description 12
- 229920002752 Konjac Polymers 0.000 claims description 11
- 229930006000 Sucrose Natural products 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 11
- 239000005720 sucrose Substances 0.000 claims description 11
- -1 sucrose fatty ester Chemical class 0.000 claims description 11
- 241000238557 Decapoda Species 0.000 claims description 10
- 240000003183 Manihot esculenta Species 0.000 claims description 10
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 9
- 235000013373 food additive Nutrition 0.000 claims description 9
- 239000002778 food additive Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 8
- 229930091371 Fructose Natural products 0.000 claims description 8
- 239000005715 Fructose Substances 0.000 claims description 8
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 7
- 241000206575 Chondrus crispus Species 0.000 claims description 6
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 6
- 240000007049 Juglans regia Species 0.000 claims description 6
- 235000009496 Juglans regia Nutrition 0.000 claims description 6
- 241000353135 Psenopsis anomala Species 0.000 claims description 6
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 6
- 239000000182 glucono-delta-lactone Substances 0.000 claims description 6
- 229960003681 gluconolactone Drugs 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000020234 walnut Nutrition 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 235000015278 beef Nutrition 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 241001261505 Undaria Species 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 2
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 2
- 244000105624 Arachis hypogaea Species 0.000 claims description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 2
- 235000018262 Arachis monticola Nutrition 0.000 claims description 2
- 240000001008 Dimocarpus longan Species 0.000 claims description 2
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 2
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 2
- 235000000235 Euphoria longan Nutrition 0.000 claims description 2
- 244000241838 Lycium barbarum Species 0.000 claims description 2
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims description 2
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 241000196251 Ulva arasakii Species 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 150000001413 amino acids Chemical class 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 235000020232 peanut Nutrition 0.000 claims description 2
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 claims description 2
- 229920000193 polymethacrylate Polymers 0.000 claims description 2
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 150000005846 sugar alcohols Chemical class 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000011187 glycerol Nutrition 0.000 description 8
- 240000006365 Vitis vinifera Species 0.000 description 5
- 235000014787 Vitis vinifera Nutrition 0.000 description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 description 4
- 235000012333 Vitis X labruscana Nutrition 0.000 description 4
- 235000010443 alginic acid Nutrition 0.000 description 4
- 229920000615 alginic acid Polymers 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 2
- 241000721047 Danaus plexippus Species 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000013401 experimental design Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000002398 materia medica Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- XVYHFPMIBWTTLH-UHFFFAOYSA-N [Zn].[Mg].[Ca] Chemical compound [Zn].[Mg].[Ca] XVYHFPMIBWTTLH-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of seaweed puree nutrition intestines and preparation method thereof, contain seaweed puree, it is characterised in that are washed by rubbing with the hands in seaweed puree preparation process without carrying out brine to seaweed.Nutrition content is high in seaweed puree of the present invention, and unique flavor is crisp in taste, is easy to preserve.
Description
Technical field
The present invention relates to a kind of seaweed puree nutrition intestines and preparation method thereof.
Background technology
Seaweed refers to being grown in intertidal zone and the macroscopic macro of subtidal zone, generally include green alga, brown alga and
Red algae three categories.China and day originally favorably use seaweed as the evidence of food in ancient times, and Gu doctor's allusion quotation includes《Compendium of Materia Medica》、
《Bencao jizhu》、《Haiyao Bencao, Oversea Materia Medica》And《Bencao Shiyi》The discipline that various diseases are treated Deng all useful seaweed carries.It is not only suitable
It is edible, and with the health-care efficacy with heat-clearing, softening and resolving hard mass.
The preparation method of seaweed sausage, which is when preparing seaweed puree, at present is, by 7-10 times of its dry weight of the seaweed dried
Water impregnates 1-2h, and cleaning removes impurity, pulls draining out after bubbling open, then washes rear draining by rubbing with the hands with the brine of 3-5wt%, is cut into
The fritter of 2cm2-3cm2, the water that 2 times of seaweed fritter weight is then added steam 30-40min in advance, it is pre- steam after, by 2 times of its weight in wet base
Weight is added sodium tripolyphosphate aqueous solution soaking 2-3h and softens to seaweed, and cutmixer is used in combination to be mixed to cut and mix seaweed puree,
Be placed in it is spare at 0-4 DEG C, such as Patent No. 2017112866600.There are following two drawbacks 1 for this preparation method）Dry sea
After soaking, the molten object algins of Inner can penetrate into seaweed surface, the i.e. dope of seaweed body surface, algin thickening property,
Stability, gelling, conformality, film shaped property etc. have the advantages that it is notable, and have unique healthcare function,
Frequently as the primary raw material of skin protection cosmetics.It is washed by rubbing with the hands and the algin on seaweed surface can be washed by rubbing with the hands using brine, therefore caused
The loss of nutriment in seaweed, while the viscosity of seaweed puree is decreased, therefore need to be added carragheen again to increase
The consistency of the product added further results in waste.
Market needs nutritive value high, the better product of cost performance.
Invention content
The technical problem to be solved by the invention is to provide a kind of seaweed puree nutrition intestines and preparation method thereof, the present invention
Nutrition content is high, and unique flavor is crisp in taste, is easy to preserve.
In order to solve the above-mentioned technical problem, the present invention uses following technical scheme：
A kind of nutrition intestines containing seaweed puree, contain seaweed puree, which is characterized in that in seaweed puree preparation process without pair
Seaweed carries out brine and washes by rubbing with the hands.
Preferably, further include nutrient raw material；
The nutrition material includes carragheen, konjaku flour, tapioca, sucrose fatty ester, soybean protein, sugar, salt, sorb
One kind or arbitrary in sugar alcohol, glucono-δ-lactone, powdered beef, powder of pork, chicken meal, fish powder, shrimp med and nutritional granular
Ratio it is two or more；
The nutritional granular includes one kind or arbitrary proportion in walnut, jujube, peanut, melon seeds, corn, sesame, matrimony vine and longan
It is two or more.
The seaweed includes seaweed, kelp, undaria pinnitafida, sea lettuce, delivers vegetables and one kind or arbitrary proportion in agar
It is two or more.
Preferably, seaweed puree and the mass ratio of nutrient raw material are 5~95:5~95.
Preferably, seaweed puree and the mass ratio of nutrient raw material are 40~60:40~60;The nutrient raw material is soybean egg
In vain, konjaku flour, tapioca, nutritional granular, sucrose fatty ester, D-sorbite, glucono-δ-lactone, shrimp med, salt and
Fructose is according to mass ratio 15~30:10~30:20~40:10~30:0.2~1:1~5:0.1~1:1~5:0.5~1.5:
0.5~1.5.
A kind of preparation method of seaweed puree nutrition intestines, it follows the steps below：
Seaweed puree and nutrient raw material are added in cutmixer, cuts and mixes certain time, to get seaweed original after filling, sterilizing
Starch nutrition intestines.
Preferably, it cuts and mixes the time as 10~40min；Sterilising temp be 90~125 DEG C, sterilization pressure be 0.15~
0.30MPa；Sterilization time is 5~20min.
Preferably, seaweed puree follows the steps below：
1）Prepare dry seaweed：New fresh seaweed is cleaned after drying, obtains dry seaweed；
2）Prepare seaweed strips：Dry seaweed is crushed, seaweed strips are obtained；
3）Prepare softening seaweed：Seaweed strips, edible glycerol, food additives and water are added to container according to certain mass ratio
In, 1~2h of boiling, must soften seaweed at a certain temperature；
4）Prepare seaweed puree：Softening seaweed is added in cutmixer, seaweed puree is obtained after cutting and mixing.
Preferably, step 2）Described in seaweed strips length be 0.5~5cm.
Preferably, step 3）Described in seaweed strips, edible glycerol, food additives and water mass ratio be 20~35:0.1
~5:0.1~1.25:65~80；The food additives be disodium ethylene diamine tetraacetate, Sodium Polyacrylate, sodium tripolyphosphate,
Sodium polymethacrylate and one kind in polymeric amino acid sodium or arbitrary proportion it is two or more；The water be distilled water and go from
Two kinds of one kind or arbitrary proportion in sub- water；Heating temperature is 60~85 DEG C.
Preferably, which is characterized in that step 4）Described in cut mix the time be 2~5min.
Invention has following advantageous effects：
1. nutrition content of the present invention is high, unique flavor is crisp in taste, is easy to preserve.
2. the present invention prepares seaweed puree and uses distilled water, on the basis of retaining more nutriments, food addition is reduced
The addition of agent.
3. after glycerine is added in the present invention, the seaweed softening time can be obviously shortened, improve production efficiency.
4. the present invention with《Sheng Nong's herbal classic》Middle monarch theory is designed formula, and often feeding is with health role,
It is monarch with seaweed puree, carragheen, konjaku flour, tapioca, sucrose fatty ester, soybean protein and nutritional granular are minister, with
Sugar, salt, D-sorbite and glucono-δ-lactone are assistant；It is with powdered beef, powder of pork, chicken meal, fish powder and shrimp med
Make.
5. compared with the invention of Patent No. 2017112866600, the present invention is the case where being added seaweed puree same amount
Under, it is convenient to omit the addition of carragheen, viscosity do not reduce.
Specific implementation mode
It is further illustrated the present invention with reference to specific example.
Embodiment 1
A kind of nutrition intestines containing seaweed puree, containing seaweed puree, without carrying out salt to seaweed in seaweed puree preparation process
Water is washed by rubbing with the hands.
It further include nutrient raw material；
The nutrient raw material is soybean protein, konjaku flour, tapioca, nutritional granular, sucrose fatty ester, D-sorbite, Portugal
Grape saccharic acid-delta-lactone, shrimp med, salt and fructose is according to mass ratio 25:15:32:25:0.5:1:0.5:1:0.5:0.5；
The nutritional granular is walnut kernel and shelled melon seed according to mass ratio 5:1 composition.
The seaweed is kelp.
Seaweed puree and the mass ratio of nutrient raw material are 40:60.
A kind of preparation method of seaweed puree nutrition intestines, follows the steps below：
Seaweed puree and nutrient raw material are added in cutmixer, cut that mix 20min filling, is 120 DEG C in temperature, pressure is
Under the conditions of 0.2MPa；10min sterilize to get seaweed puree nutrition intestines.
Seaweed puree follows the steps below：
1）Prepare dry seaweed：New fresh seaweed is cleaned after drying, obtains dry seaweed；
2）Prepare seaweed strips：Dry seaweed is crushed, seaweed strips are obtained, seaweed strips length is 1~2cm；
3）Prepare softening seaweed：By seaweed strips, edible glycerol, sodium tripolyphosphate and tap water according to mass ratio 25:1.75:
1.25:72 are added in container, and boiling 1.5h at a temperature of 75~80 DEG C must soften seaweed；
4）Prepare seaweed puree：Softening seaweed is added in cutmixer, seaweed puree is obtained after cutting and mixing 3min.
Embodiment 2
A kind of nutrition intestines containing seaweed puree, containing seaweed puree, without carrying out salt to seaweed in seaweed puree preparation process
Water is washed by rubbing with the hands.
It further include nutrient raw material；
The nutrient raw material is soybean protein, konjaku flour, tapioca, nutritional granular, sucrose fatty ester, D-sorbite, Portugal
Grape saccharic acid-delta-lactone, shrimp med, salt and fructose is according to mass ratio 25:15:32:25:0.5:1:0.5:1:0.5:0.5；
The nutritional granular is walnut kernel and shelled melon seed according to mass ratio 5:1 composition.
The seaweed is kelp.
Seaweed puree and the mass ratio of nutrient raw material are 40:60.
A kind of preparation method of seaweed puree nutrition intestines, follows the steps below：
Seaweed puree and nutrient raw material are added in cutmixer, cut that mix 20min filling, is 120 DEG C in temperature, pressure is
Under the conditions of 0.2MPa；10min sterilize to get seaweed puree nutrition intestines.
Seaweed puree follows the steps below：
1）Prepare dry seaweed：New fresh seaweed is cleaned after drying, obtains dry seaweed；
2）Prepare seaweed strips：Dry seaweed is crushed, seaweed strips are obtained, seaweed strips length is 1~2cm；
3）Prepare softening seaweed：By seaweed strips, edible glycerol, sodium tripolyphosphate and deionized water according to mass ratio 25:1.75:
1.25:72 are added in container, and boiling 1.5h at a temperature of 75~80 DEG C must soften seaweed；
4）Prepare seaweed puree：Softening seaweed is added in cutmixer, seaweed puree is obtained after cutting and mixing 3min.
Embodiment 3
A kind of nutrition intestines containing seaweed puree, containing seaweed puree, without carrying out salt to seaweed in seaweed puree preparation process
Water is washed by rubbing with the hands.
It further include nutrient raw material；
The nutrient raw material is soybean protein, konjaku flour, tapioca, nutritional granular, sucrose fatty ester, D-sorbite, Portugal
Grape saccharic acid-delta-lactone, shrimp med, salt and fructose is according to mass ratio 25:15:32:25:0.5:1:0.5:1:0.5:0.5；
The nutritional granular is walnut kernel and shelled melon seed according to mass ratio 5:1 composition.
The seaweed is kelp.
Seaweed puree and the mass ratio of nutrient raw material are 40:60.
A kind of preparation method of seaweed puree nutrition intestines, follows the steps below：
Seaweed puree and nutrient raw material are added in cutmixer, cut that mix 20min filling, is 120 DEG C in temperature, pressure is
Under the conditions of 0.2MPa；10min sterilize to get seaweed puree nutrition intestines.
Seaweed puree follows the steps below：
1）Prepare dry seaweed：New fresh seaweed is cleaned after drying, obtains dry seaweed；
2）Prepare seaweed strips：Dry seaweed is crushed, seaweed strips are obtained, seaweed strips length is 1~2cm；
3）Prepare softening seaweed：By seaweed strips, sodium tripolyphosphate and deionized water according to mass ratio 26.75:1.25:72 are added to
In container, boiling 2h at a temperature of 75~80 DEG C must soften seaweed；
4）Prepare seaweed puree：Softening seaweed is added in cutmixer, seaweed puree is obtained after cutting and mixing 3min.
Embodiment 4
A kind of nutrition intestines containing seaweed puree, containing seaweed puree, without carrying out salt to seaweed in seaweed puree preparation process
Water is washed by rubbing with the hands.
It further include nutrient raw material；
The nutrient raw material be soybean protein, konjaku flour, nutritional granular, sucrose fatty ester, D-sorbite, powdered beef, salt,
Monosodium glutamate and fructose are according to mass ratio 50:21:25:0.5:1:0.5:1:0.5:0.5；
The nutritional granular is niblet.
The seaweed is kelp and undaria pinnitafida according to mass ratio 2:1 composition.
Seaweed puree and the mass ratio of nutrient raw material are 50:50.
A kind of preparation method of seaweed puree nutrition intestines, follows the steps below：
Seaweed puree and nutrient raw material are added in cutmixer, cut that mix 15min filling, is 110 DEG C in temperature, pressure is
Under the conditions of 0.3MPa；15min sterilize to get seaweed puree nutrition intestines.
Seaweed puree follows the steps below：
1）Prepare dry seaweed：New fresh seaweed is cleaned after drying, obtains dry seaweed；
2）Prepare seaweed strips：Dry seaweed is crushed, seaweed strips are obtained, seaweed strips length is 1~2cm；
3）Prepare softening seaweed：By seaweed strips, edible glycerol, sodium tripolyphosphate and deionized water according to mass ratio 24:3:1:72
It is added in container, boiling 1h at a temperature of 80~85 DEG C must soften seaweed；
4）Prepare seaweed puree：Softening seaweed is added in cutmixer, seaweed puree is obtained after cutting and mixing 4min.
Embodiment 5
A kind of nutrition intestines containing seaweed puree, containing seaweed puree, without carrying out salt to seaweed in seaweed puree preparation process
Water is washed by rubbing with the hands.
It further include nutrient raw material；
The nutrient raw material is soybean protein；
The nutritional granular is raisins.
The seaweed is kelp.
Seaweed puree and the mass ratio of nutrient raw material are 60:40.
A kind of preparation method of seaweed puree nutrition intestines, follows the steps below：
Seaweed puree and soybean protein are added in cutmixer, cut that mix 10min filling, is 100 DEG C in temperature, pressure is
Under the conditions of 0.2MPa, 20min is to get seaweed puree nutrition intestines for sterilizing.
Seaweed puree follows the steps below：
1）Prepare dry seaweed：New fresh seaweed is cleaned after drying, obtains dry seaweed；
2）Prepare seaweed strips：Dry seaweed is crushed, seaweed strips are obtained, seaweed strips length is 1~2cm；
3）Prepare softening seaweed：By seaweed strips, edible glycerol, sodium tripolyphosphate and deionized water according to mass ratio 30:2.2:
0.8:67 are added in container, and boiling 1h at a temperature of 80~85 DEG C must soften seaweed；
4）Prepare seaweed puree：Softening seaweed is added in cutmixer, seaweed puree is obtained after cutting and mixing 4min.
Embodiment 6
A kind of nutrition intestines containing seaweed puree, contain seaweed puree, which is characterized in that in seaweed puree preparation process without pair
Seaweed carries out brine and washes by rubbing with the hands.
Embodiment 7
A kind of nutrition intestines containing seaweed puree, containing seaweed puree, without carrying out salt to seaweed in seaweed puree preparation process
Water is washed by rubbing with the hands.
It further include nutrient raw material；
The nutrient raw material is soybean protein, konjaku flour, tapioca, nutritional granular, sucrose fatty ester, D-sorbite, Portugal
Grape saccharic acid-delta-lactone, shrimp med, salt and fructose is according to mass ratio 25:15:32:25:0.5:1:0.5:1:0.5:0.5；
The nutritional granular is walnut kernel and shelled melon seed according to mass ratio 5:1 composition.
The seaweed is kelp.
Seaweed puree and the mass ratio of nutrient raw material are 40:60.
A kind of preparation method of seaweed puree nutrition intestines, follows the steps below：
Seaweed puree and soybean protein, konjaku flour, tapioca, nutritional granular are added in cutmixer, cuts and mixes 4min, is added
Sucrose fatty ester, D-sorbite, glucono-δ-lactone, which are cut, mixes 2min, and shrimp med, salt and fructose is added and cuts and mixes 3min, fills
Dress is 120 DEG C in temperature, under the conditions of pressure is 0.2MPa；10min sterilize to get seaweed puree nutrition intestines.
Seaweed puree follows the steps below：
1）Prepare dry seaweed：New fresh seaweed is cleaned after drying, obtains dry seaweed；
2）Prepare seaweed strips：Dry seaweed is crushed, seaweed strips are obtained, seaweed strips length is 1~2cm；
3）Prepare softening seaweed：By seaweed strips, sodium tripolyphosphate and deionized water according to mass ratio 26.75:1.25:72 are added to
In container, boiling 2h at a temperature of 75~80 DEG C must soften seaweed；
4）Prepare seaweed puree：Softening seaweed is added in cutmixer, seaweed puree is obtained after cutting and mixing 3min.
The advantageous effect further illustrated the present invention with reference to experimental data：
Experiment one
1, material to be tested is tested
1 materials and methods：
1.1 test site：Yantai food enterprise laboratory.
1.2 material to be tested：By common seaweed puree（In seaweed puree preparation process, seaweed is washed by rubbing with the hands, other preparations
Method is consistent with embodiment 2）, comparison 1（According to the preparation side of seaweed puree in 2017112866600 embodiment 1 of Patent No.
Method, the seaweed puree of preparation, in addition to preparation method is different, other materials additive amount is consistent）, comparison 2（According to Patent No.
The preparation method of seaweed puree in 2017112866600 embodiments 1, the seaweed puree of preparation, except the sodium tripolyphosphate being added
Amount is 2.5, and moisture is outside 70.75, and other materials additive amount is consistent）It is prepared by the seaweed puree of the preparation of embodiment 1, embodiment 2
Seaweed puree and embodiment 3 prepare seaweed puree temperature be 60 DEG C, pressure be 0.7MPa under the conditions of, being dried to moisture content is
2.5。
1.3 experimental design：Water soluble algae glue content, calcium content, content of magnesium, Zn content in seaweed puree after detection drying
And viscosity（25 DEG C, 1g/100ml）.
2 results and analysis
Water soluble algae glue content, calcium content（mg/100g）, content of magnesium（mg/100g）, Zn content（mg/100g）And viscosity
（25 DEG C, 1g/100ml）It is shown in Table 1
Table 1
| Algin（%） | Calcium | Magnesium | Zinc | Viscosity（ mPa·s） | |
| Common magma | 21.2 | 41.25 | 23.36 | 0.20 | 579.4 |
| Comparison 1 | 23.9 | 32.37 | 21.24 | 0.19 | 583.2 |
| Comparison 2 | 39.4 | 46.62 | 26.49 | 0.21 | 673.2 |
| Embodiment 1 | 31.4 | 30.29 | 19.37 | 0.19 | 584.6 |
| Embodiment 2 | 39.6 | 46.87 | 26.57 | 0.21 | 677.5 |
| Embodiment 3 | 39.8 | 46.91 | 26.66 | 0.21 | 681.1 |
As can be seen from Table 1 under equal conditions, the nutriment that the present invention can retain is more.By comparison 2 it can be seen that adopting
If being produced with tap water, food additives sodium tripolyphosphate addition is big, then nutriment extraction is more；And present invention addition is gone
Ionized water extracts, under the premise of ensureing more than extraction nutriment, it is possible to reduce the usage amount of food additives is more advantageous to body
Body health.Product viscosity of the present invention is big simultaneously, without additionally adding other thickener, such as carragheen.
The sodium tripolyphosphate being added according to the amount of comparison 2 has exceeded《Food additives use sanitary standard》(GB2760-
2011) it provides：Can, fruit juice (fruit-flavor type) beverage, vegetable protein beverage, maximum usage amount are 1.0g/kg；Dairy products, poultry
Product, meat products, ice cream, instant noodles, maximum usage amount are 5.0g/kg.
Experiment two
1, material to be tested is tested
1 materials and methods：
1.1 test site：Yantai food enterprise laboratory.
1.2 material to be tested：Comparison 3（In addition to edible glycerol is not added, other production methods are consistent with embodiment 2）, comparison 4
（According to the preparation method of seaweed puree in 2017112866600 embodiment 1 of Patent No., the seaweed puree of preparation）And embodiment
2。
This experiment is consistent with other operations in addition to processing difference except testing.
1.3 experimental design：Observe whether seaweed softens after immersion；Mouthfeel invites 20 trial test experts, is evaluated, and evaluates
It is divided into excellent, preferable, good, general and poor five grades.
2 results and analysis
The seaweed phenomenon that whether softens is shown in Table 2
Table 2
| Whether soften | Taste evaluation | |
| Comparison 3 | Do not soften | It is good |
| Comparison 4 | Soften | It is good |
| Embodiment 2 | Soften | It is excellent |
As can be seen from Table 2, the present invention can be seen that not invention can shorten soaking time, improve production efficiency.
Claims (10)
1. a kind of nutrition intestines containing seaweed puree, contain seaweed puree, which is characterized in that be not necessarily in seaweed puree preparation process
Brine is carried out to seaweed to wash by rubbing with the hands.
2. seaweed puree nutrition intestines according to claim 1, which is characterized in that further include nutrient raw material；
The nutrition material includes carragheen, konjaku flour, tapioca, sucrose fatty ester, soybean protein, sugar, salt, sorb
One kind or arbitrary in sugar alcohol, glucono-δ-lactone, powdered beef, powder of pork, chicken meal, fish powder, shrimp med and nutritional granular
Ratio it is two or more；
The nutritional granular includes one kind or arbitrary proportion in walnut, jujube, peanut, melon seeds, corn, sesame, matrimony vine and longan
It is two or more；
The seaweed include seaweed, kelp, undaria pinnitafida, sea lettuce, deliver vegetables with one kind or arbitrary proportion in agar two kinds
More than.
3. seaweed puree nutrition intestines according to claim 2, which is characterized in that the mass ratio of seaweed puree and nutrient raw material
It is 5~95:5~95.
4. seaweed puree nutrition intestines according to claim 3, which is characterized in that the mass ratio of seaweed puree and nutrient raw material
It is 40~60:40~60;The nutrient raw material be soybean protein, konjaku flour, tapioca, nutritional granular, sucrose fatty ester,
D-sorbite, glucono-δ-lactone, shrimp med, salt and fructose are according to mass ratio 15~30:10~30:20~40:10~
30:0.2~1:1~5:0.1~1:1~5:0.5~1.5:0.5~1.5.
5. a kind of preparation method of seaweed puree nutrition intestines, which is characterized in that follow the steps below：
Seaweed puree and nutrient raw material are added in cutmixer, cuts and mixes certain time, to get seaweed original after filling, sterilizing
Starch nutrition intestines.
6. the preparation method of seaweed puree nutrition intestines according to claim 4, which is characterized in that cut mix the time be 10~
40min；Sterilising temp is 90~125 DEG C, and sterilization pressure is 0.15~0.30MPa；Sterilization time is 5~20min.
7. seaweed puree nutrition intestines according to claim 1-6 any one and preparation method thereof, which is characterized in that seaweed
Magma follows the steps below：
1）Prepare dry seaweed：New fresh seaweed is cleaned after drying, obtains dry seaweed；
2）Prepare seaweed strips：Dry seaweed is crushed, seaweed strips are obtained；
3）Prepare softening seaweed：Seaweed strips, edible glycerol, food additives and water are added to container according to certain mass ratio
In, 1~2h of boiling, must soften seaweed at a certain temperature；
4）Prepare seaweed puree：Softening seaweed is added in cutmixer, seaweed puree is obtained after cutting and mixing.
8. seaweed puree nutrition intestines according to claim 7 and preparation method thereof, which is characterized in that step 2）Described in sea
Trichome length is 0.5~5cm.
9. seaweed puree nutrition intestines according to claim 7 and preparation method thereof, which is characterized in that step 3）Described in sea
Algal filament, edible glycerol, food additives and water mass ratio be 20~35:0.1~5:0.1~1.25:65~80；The food
Additive is in disodium ethylene diamine tetraacetate, Sodium Polyacrylate, sodium tripolyphosphate, sodium polymethacrylate and polymeric amino acid sodium
One kind or arbitrary proportion it is two or more；The water is two kinds of one kind or arbitrary proportion in distilled water and deionized water；
Heating temperature is 60~85 DEG C.
10. seaweed puree nutrition intestines according to claim 7 and preparation method thereof, which is characterized in that step 4）Described in
It cuts and mixes the time as 2~5min.
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