CN108813516A - The preparation method of one main laminaria seasoning - Google Patents
The preparation method of one main laminaria seasoning Download PDFInfo
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- CN108813516A CN108813516A CN201810487773.5A CN201810487773A CN108813516A CN 108813516 A CN108813516 A CN 108813516A CN 201810487773 A CN201810487773 A CN 201810487773A CN 108813516 A CN108813516 A CN 108813516A
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- kelp
- seasoning
- preparation
- broken wall
- cutting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention provides the preparation method of a main laminaria seasoning, pass through modernization processing technology and novel enzyme preparation, brown alga oligose is converted by the viscous polysaccharide substance in kelp, and the function factors such as mannitol, iodine, potassium in kelp are sufficiently extracted, the delicate flavour ingredient converted in conjunction with the macro-molecular protein in kelp, exploitation contains serial nutritious seasoning, the overall utilization rate and application range of raw material is substantially improved, product is convenient for popularization, Development volue with higher and the market competitiveness, economic value are significant.Therefore, it is necessary to make full use of nutriment abundant in kelp, the kelp healthy food for developing high added value is of great significance to the sustainable development of China's kelp industry.
Description
Technical field
The invention is related to food technology field, more particularly to the preparation method of a main laminaria seasoning.
Background technique
Kelp also known as thallus laminariae are Phaeophyta Laminariales Laminariaceae Larminarias, are grown in seawater, are a kind of auburn
Seaweed plant, long ribbon shape, keratin is 2-6 meters long, 20-50 centimetres wide.Frond is divided into holdfast, shank and blade.Holdfast is in
Rhizoid shape plays the role of fixed.Shank is cylindrical in tubbiness, and handle top is the blade of roomy long ribbon shape, center have two it is parallel
Shallow ridges, centre be middle band portion, middle two edge of band portion is relatively thin wavy wrinkle folding.
Kelp it is medicinal on the books very early, be that earliest kind is developed in sea-farming, marine animal bait provided, in sea
There is fixed luminous energy in the foreign ecosystem, absorb CO2, synthesis of organic substance matter, important function release O2, purified water.In currently,
State kelp (drying) average unit price is maintained at 8000 yuan/t, and basic and world average level maintains an equal level, but the far behind sea of Japan
Band 15000 yuan/t of product average unit price.
Due to containing a large amount of algin in kelp, algin has stronger moisture holding capacity, and viscosity is larger, therefore fresh
Or the kelp after being soaked, quality consolidation, toughness are stronger, between tissue and intracellular taste compound and function factor wrapped up by colloid it is tight
It is close, it is not easy dissolution and extracts, largely constrain constituents extraction and the deep processing of kelp.The traditional extraction of kelp at present
Means are to carry out ethanolic extraction after kelp is broken, and the main component that this technique obtains is the flavor substance of kelp, delicate flavour material and
Mineral element recovery rate is lower, and product entirety yield is lower, and extraction cost is higher.Therefore kelp processing product remove sodium alginate at present
Outside, it is mostly some primary product such as traditional salt marsh kelp, Flavoring Kelp knot, Shredded kelp, greatly limits kelp added value
Growth, be unfavorable for kelp industry persistently, health, sustainable development.
Summary of the invention
The problem to be solved by the invention is to provide the preparation methods of a main laminaria seasoning, process skill by modernization
The viscous polysaccharide substance in kelp is converted brown alga oligose by art and novel enzyme preparation, and by mannitol, iodine, the potassium in kelp
Equal function factors sufficiently extract, and in conjunction with the delicate flavour ingredient that the macro-molecular protein in kelp converts, exploitation contains serial nutritious seasoning
The overall utilization rate and application range of raw material is substantially improved in material, and for product convenient for promoting, Development volue with higher and market are competing
Power is striven, economic value is significant.
In order to solve the above technical problems, the invention the technical solution adopted is that：The preparation side of one main laminaria seasoning
Method includes the following steps：
(1) cleaning, cutting：Dry kelp is cleaned, then use the cutting of belt vegetable-chopper, then with spice (Radix Glycyrrhizae：Osmanthus
Skin：Nutmeg ratio is 2：1：1), be soaked deodorant jointly, and 60 DEG C, 30min are heated to about after immersion, then blends mill by colloid mill
Carefully；
(2) compound protease degumming, broken wall：Algin catenase and the certain pH of neutral cellulase, sound time and temperature
Degumming, broken wall are carried out under conditions of degree；
(3) it digests：Papain, neutral proteinase, flavor protease ratio are 2:1:1, additive amount is material dry weight
0.6%, pH be 7.0, hydrolysis temperature be 55 DEG C under conditions of digest 5h；
(4) enzyme deactivation：After enzymatic hydrolysis, material is warming up to 85 DEG C of enzyme deactivation 25min.
(5) it filters：It is separated after slightly cooling down using horizontal centrifuge；
(6) it separates, be concentrated：After horizontal centrifuge is separated, the concentration of filter vacuum thickener.
Process flow includes：Dry kelp → cleaning, cutting → is soaked, deodorant → rubbing, levigate → complex enzyme zymohydrolysis degumming,
Broken wall → protease hydrolyzed → enzyme deactivation → filtering → filtrate → concentration → flavor adjustment, reinforcing → sterilization, filling → kelp seasoning
Material.
The invention has the advantages and positive effects of：The invention passes through modernization processing technology and novel enzyme
The viscous polysaccharide substance in kelp is converted brown alga oligose by preparation, and by function factors such as mannitol, iodine, potassium in kelp
It sufficiently extracts, in conjunction with the delicate flavour ingredient that the macro-molecular protein in kelp converts, exploitation contains serial nutritious seasoning, is substantially improved
The overall utilization rate and application range of raw material, product is convenient for promoting, Development volue with higher and the market competitiveness, economic valence
Value is significant.Therefore, it is necessary to make full use of nutriment abundant in kelp, the kelp healthy food of high added value is developed to China
The sustainable development of kelp industry is of great significance.
Specific embodiment
Detailed description of specific embodiments of the invention is provided below.
Embodiment 1
Spice ratio Radix Glycyrrhizae：Cassia bark：Nutmeg is 1:1:1, additive amount is 1.0% mode impregnated jointly with kelp, is added
Hot time 20min, reaches the fishy smell in removal kelp, and improve the purpose of whole flavor by 55 DEG C of heating temperature.
Embodiment 2
Spice ratio Radix Glycyrrhizae：Cassia bark：Nutmeg is 2:1:1, additive amount is 2.0% mode impregnated jointly with kelp, is added
Hot time 30min, reaches the fishy smell in removal kelp, and improve the purpose of whole flavor by 60 DEG C of heating temperature.
Embodiment 3
Spice ratio Radix Glycyrrhizae：Cassia bark：Nutmeg is 1:2:1, additive amount is 3.0% mode impregnated jointly with kelp, is added
Hot time 40min, reaches the fishy smell in removal kelp, and improve the purpose of whole flavor by 65 DEG C of heating temperature.
Embodiment 4
It is digested using algin catenase, neutral cellulase, enzymatic hydrolysis condition is enzyme preparation dosage, g/kg (brown alga
Glue lyases：Cellulase 0.3:0.5), pH6.0, enzymolysis time 5h, reduce material viscosity, broken wall makes by 40 DEG C of hydrolysis temperature
Intracellular organic matter dissolution, and small molecule brown alga oligose is converted by macromolecular algin.
Embodiment 5
It is digested using algin catenase, neutral cellulase, enzymatic hydrolysis condition is enzyme preparation dosage, g/kg (brown alga
Glue lyases：Cellulase 0.4:0.5), pH6.5, enzymolysis time 6h, reduce material viscosity, broken wall by 45 DEG C of hydrolysis temperature
Intracellular organic matter is dissolved out, and converts small molecule brown alga oligose for macromolecular algin.
Embodiment 6
It is digested using algin catenase, neutral cellulase, enzymatic hydrolysis condition is enzyme preparation dosage, g/kg (brown alga
Glue lyases：Cellulase 0.5:0.5), pH7, enzymolysis time 7h, reduce material viscosity, broken wall makes by 50 DEG C of hydrolysis temperature
Intracellular organic matter dissolution, and small molecule brown alga oligose is converted by macromolecular algin.
The embodiment of the invention is described in detail above, but the content is only the preferable of the invention
Embodiment should not be considered as limiting the scope of the invention.It is all according to equivalent change made by the invention range with
Improve etc., it shall still fall within the scope of this patent.
Claims (1)
1. the preparation method of a main laminaria seasoning, it is characterised in that include the following steps：
(1) cleaning, cutting：Dry kelp is cleaned, then use the cutting of belt vegetable-chopper, then with spice (Radix Glycyrrhizae：Cassia bark：
Nutmeg ratio is 2：1：1), be soaked deodorant jointly, and 60 DEG C, 30min are heated to about after immersion, then blends by colloid mill levigate；
(2) compound protease degumming, broken wall：Algin catenase and the certain pH of neutral cellulase, sound time and temperature
Under the conditions of carry out degumming, broken wall；
(3) it digests：Papain, neutral proteinase, flavor protease ratio are 2:1:1, additive amount is material dry weight
0.6%, it is 7.0 in pH, hydrolysis temperature digests 5h under conditions of being 55 DEG C；
(4) enzyme deactivation：After enzymatic hydrolysis, material is warming up to 85 DEG C of enzyme deactivation 25min.
(5) it filters：It is separated after slightly cooling down using horizontal centrifuge；
(6) it separates, be concentrated：After horizontal centrifuge is separated, the concentration of filter vacuum thickener.
Process flow includes：Dry kelp → cleaning, cutting → is soaked, deodorant → rubbing, levigate → complex enzyme zymohydrolysis degumming, broken wall
→ protease hydrolyzed → enzyme deactivation → filtering → filtrate → concentration → flavor adjustment, reinforcing → sterilization, filling → kelp seasoning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810487773.5A CN108813516A (en) | 2018-05-21 | 2018-05-21 | The preparation method of one main laminaria seasoning |
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|---|---|---|---|
| CN201810487773.5A CN108813516A (en) | 2018-05-21 | 2018-05-21 | The preparation method of one main laminaria seasoning |
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| CN108813516A true CN108813516A (en) | 2018-11-16 |
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| CN201810487773.5A Pending CN108813516A (en) | 2018-05-21 | 2018-05-21 | The preparation method of one main laminaria seasoning |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353246A (en) * | 2019-08-21 | 2019-10-22 | 福建日品食研生物工程有限公司 | A kind of deodorization essence and preparation method thereof |
-
2018
- 2018-05-21 CN CN201810487773.5A patent/CN108813516A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353246A (en) * | 2019-08-21 | 2019-10-22 | 福建日品食研生物工程有限公司 | A kind of deodorization essence and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181116 |
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| WD01 | Invention patent application deemed withdrawn after publication |