CN109770277A - A kind of preparation method improving sea sedge yield - Google Patents
A kind of preparation method improving sea sedge yield Download PDFInfo
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- CN109770277A CN109770277A CN201811558338.3A CN201811558338A CN109770277A CN 109770277 A CN109770277 A CN 109770277A CN 201811558338 A CN201811558338 A CN 201811558338A CN 109770277 A CN109770277 A CN 109770277A
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Abstract
The present invention relates to a kind of sea sedge preparation methods, and in particular to a kind of preparation method for improving sea sedge yield comprising following steps: by seaweed successively through enzyme bating, slurrying, sesame seed cake, baking and drying process.The enzyme is cellulase, and the method for the enzyme bating is cellulase sofening treatment to be added according to the amount of every g seaweed 3U~5U, softening temperature is 28~32 DEG C, and the softening time is 27~32min.Seaweed is prepared into sea sedge yield with higher by the method for the present invention.
Description
Technical field
The present invention relates to a kind of sea sedge preparation methods, and in particular to a kind of preparation method for improving sea sedge yield.
Background technique
Sea sedge is by seaweed product made of special technique deep processing.Currently, being fabricated to the seaweed kind of sea sedge
There is the Porphyra yezoensis of porphyra haitanensis and the north, porphyra haitanensis (Porphyrahaitanensis), also known as B. campestris L.ssp. Chinensis, seaweed are that China is peculiar
It is a kind of can artificial cultivation seaweed, be mainly distributed on Fujian, Zhejiang and Guangdong seacoast etc., Fujian Province's porphyra haitanensis cultured area and
Yield is the first in the nation position.Protein, polysaccharide and vitamin rich in porphyra haitanensis, it is also necessary containing a large amount of human bodies
Amino acid, it is splendid nutritional health food that minerals can be edible or medicinal.
Seaweed generally uses mechanical softening, but mechanical softening low efficiency in process, and energy consumption is high, and softening process is purple
Dish raw material is easily damaged, and sense organ and nutritional quality is caused to decline.The main component of porphyra haitanensis is dietary fiber, contained colloidal substance compared with
Few, the porphyra haitanensis for breaking into pulpous state is not easily molded, and slurry is lax, viscosity is poor, and finished product brittleness is poor, causes yield low.
Sea sedge in the market is substantially all the Porphyra yezoensis using the north as raw material.It is fine since porphyra haitanensis dish matter is thicker
Dimension hplc is higher and the defect of process equipment and technique, the sea sedge product produced using porphyra haitanensis as raw material there are shade deviation,
The problems such as uneven drying, guarantor's brittleness is poor, the easy moisture absorption, coarse mouthfeel, has seriously affected the quality of sea sedge series of products, has caused
Rate reduces.
Compare patent: patent of invention " a kind of method of porphyra haitanensis processing sea sedge " (application number: 2012100819729) and
" a kind of instant sea sedge and preparation method thereof " (application number: 201310146134X), using traditional processing technology, can not solve with
Porphyra haitanensis is the sea sedge product of raw material production there are shade deviation, uneven drying, and it is poor to protect brittleness, the skills such as the easy moisture absorption, coarse mouthfeel
Art bottleneck.
Summary of the invention
(1) technical problems to be solved
In order to solve the above problem of the prior art, the present invention provides a kind of preparation method for improving sea sedge yield.
(2) technical solution
In order to achieve the above object, the main technical schemes that the present invention uses include:
A kind of preparation method improving sea sedge yield comprising following steps: by seaweed successively through enzyme bating, slurrying, burning
Cake, baking and drying process.
In the technical program, the enzyme can be protease and cellulase.It is easy for tradition machinery softening seaweed raw material
The problem of yield caused by impaired reduces, this programme can reduce the loss of seaweed raw material by enzyme bating, improve yield.Due to
The dish matter of porphyra haitanensis is thicker, and fiber content is higher, and the yield that the technical program is prepared into sea sedge for improving porphyra haitanensis has more
Strong effect.Wherein, seaweed is the dry laver sold in market, i.e. dry laver of the water content less than 9%.
In the preferred technical solution of preparation method of the present invention, the enzyme is cellulase, and the method for the enzyme bating is to press
According to every g seaweed 3U~5U amount be added cellulase sofening treatment, softening temperature be 28~32 DEG C, softening the time be 27~
32min。
In the technical program, seaweed is carried out by softening pretreatment using cellulase, substitutes the mechanical softening of traditional technology,
The processing of cellulase is more mild, is especially applied to the processing of porphyra haitanensis, and the sea sedge being finally made is made to improve softening
Efficiency and while remain the nutritional ingredient of seaweed to the maximum extent, and its mouthfeel can reach Porphyra yezoensis using traditional fabrication
Technique is prepared into the mouthfeel for the just melt in the mouth having when sea sedge, wherein U/g refers to the cellulose enzyme activity being added in every g seaweed
Power.
In the preferred technical solution of preparation method of the present invention, it is 2~4g/L that the seaweed after enzyme bating, which is dipped in mass concentration,
The crisp liquid of guarantor in 1~2h, it is described to protect crisp liquid and contain sodium alginate and calcium chloride that weight fraction ratio is 1: 0.5~1: 2；Seaweed
Slurrying is carried out again after being protected crisp liquid processing.
In the technical program, the plasticity of seaweed and the brittleness and mouthfeel of sea sedge finished product are improved by addition crispness retaining agent；Calcium
Ion can reinforcing fiber elasticity, can also be with the pectic acid in porphyra haitanensis ining conjunction with, formation viscosity is larger and insoluble substance, thus
Improve the plasticity of porphyra haitanensis slurry and the brittleness of finished product and mouthfeel.This programme is protect crisp in seaweed after enzyme bating
Processing, can make seaweed shape, prevent the local seaweed fragmentation that may cause of overbating, and improve its yield.
In the preferred technical solution of preparation method of the present invention, the slurrying is specially will be after the seaweed cleaning and dewatering after softening
Obtain seaweed slurries.
In the technical program, seaweed after softening or protect that crisp treated that seaweed is put into automatic rinser washs 30
~40min, revolving speed are 10~15r/min, are placed on automatic dehydrator dehydration 15min, seaweed slurries are obtained after fine cut, purple
Dish leaf piece is with a thickness of 0.1~0.5mm.
In the preferred technical solution of preparation method of the present invention, the seaweed slurries obtained after slurrying progress sesame seed cake is obtained into purple
Rapeseed cake, 1~5mm of thickness, the 300~500g of weight of every seaweed cake.
In the preferred technical solution of preparation method of the present invention, the seaweed cake obtained after sesame seed cake is toasted, baking temperature 40
DEG C~50 DEG C, 1~3.5h of time；Seaweed cake moisture content after baking is 8~10%.
In the technical program, the seaweed cake after baking is put into the sucker of full-automatic offerings machine, adjusts the speed of offerings machine
Degree is 55~60/minute ,/minute refers to the number of seaweed cake per minute, it is put into the sucker of full-automatic offerings machine, just
In subsequent drying process.
In the preferred technical solution of preparation method of the present invention, the drying are as follows: by seaweed in the common of infrared ray and radio frequency
It is dried under effect.
Seaweed is placed in the hothouse of infra-red drying equipment in the technical program, radiofrequency launcher is placed, keeps seaweed same
When under radio frequency and infrared effect, be dried；Or be placed in seaweed in the hothouse of radio-frequency seasoning equipment, place infrared put
Seaweed is dried under radio frequency and infrared effect, simultaneously in emitter；Or seaweed is placed in it can emit infrared ray also and can send out
In the hothouse of the equipment of radio frequency, seaweed is dried under radio frequency and infrared effect, simultaneously.
Radio frequency (RadioFrequency, RF) is a kind of high-frequency ac electromagnetic wave, frequency range be 3kHz~
300MHz.Radio frequency energy is penetrated into inside material, is caused the oscillation of the internally charged ion of material to migrate, is converted electrical energy into thermal energy,
To achieve the purpose that heating.Radio-frequency seasoning can be such that the moisture content in product rapidly reduces, significant to shorten drying time, subtract
Few energy consumption, has the characteristics that equipment investment is small, penetration depth is big, and can keep product quality well.For passing
The heated-air drying equipment energy consumption that system sea sedge generally uses in process of production is big, low efficiency, uniform drying difference cause sea sedge to obtain
The low problem of rate, the present invention assist radio-frequency seasoning technology using infra-red drying technology, and during radio-frequency seasoning, material moisture contains
High centre to be measured, relatively more electromagnetic energy can be selectively absorbed, uniform drying is strong, but as moisture evaporates, damage
The factor is consumed to reduce, the energy of absorption is reduced, and evaporation rate will lower, it is unfavorable for the promotion of drying efficiency, and infra-red drying skill
Art can be such that temperature of charge rises rapidly, and the stage for overcoming radio-frequency seasoning rate to decline shortens drying time, reduce energy consumption.
In the preferred technical solution of preparation method of the present invention, drying temperature is set as 170~190 DEG C, rf frequency is
27MHz, 20~30min of drying time make seaweed cake moisture content be down to 6% or less.
In the preferred technical solution of preparation method of the present invention, by the seaweed cake surface uniform fold edibility after drying process
Seaweed cake after covering edibility film liquid is carried out redrying through circulated air by film liquid, and the temperature of redrying is 100~120
℃。
In the technical program, the covering of edibility film liquid, is with edibility natural biological macromolecular substances (such as polysaccharide, egg
White matter, lipid etc.) it is primary raw material, addition auxiliary edibility plasticizer, crosslinking agent etc., by interacting between different molecular,
And to smear, the forms such as package form one layer of film with selective penetrated property in food surface (or internal), with obstruct aqueous vapor,
The infiltration of oxygen or various solutes is played the role of protecting food quality.The easy moisture absorption of sea sedge, causes brittleness and mouthfeel to be difficult to protect
It holds, shortens shelf life.It is covered by edible film-coating liquid, covers upper layer protecting film on sea sedge surface, reduce moisture and pass
The speed passed improves the retentivity of sea sedge brittleness, the sea sedge of low brittleness is reduced, to improve its yield.
In the preferred technical solution of preparation method of the present invention, the edibility film liquid contains the component of following mass fraction:
60~70% konjaku glucomannans, 10~20% carragheens and 10~20% glycerol.
In the technical program, kind of a sea sedge is made using the seaweed combination edibility film liquid after enzyme bating, seaweed can be improved
It is made the yield of sea sedge, and and obtained sea sedge within the scope of said ratio, the brittleness of sea sedge also can be improved.Wherein, purple
Dish can be the Porphyra yezoensis of porphyra haitanensis, the north, preferably porphyra haitanensis.
The above-mentioned seaweed of the present invention is preferably porphyra haitanensis.
(3) beneficial effect
The beneficial effects of the present invention are:
The present invention substitutes tradition machinery sofening treatment by enzyme bating, the mouthfeel and yield of sea sedge is improved, by edible
Property film liquid processing, moisture absorption can be greatly reduced, to keep the brittleness of sea sedge, extend the shelf-life of sea sedge, so improve sea
The yield of tongue fur.By can be improved in the dry drying steps for replacing traditional heated air drying to be applied to production sea sedge of infrared radio frequency
Dry uniformity improves the yield of sea sedge.
Specific embodiment
In order to preferably explain the present invention, in order to understand, below by specific embodiment, present invention work is retouched in detail
It states.
Embodiment 1:
A kind of preparation method improving sea sedge yield comprising following steps:
S1: pretreatment of raw material, by porphyra haitanensis through over cleaning, filtering, to remove impurity.
S2: softening, the porphyra haitanensis that S1 is handled well are put into softening pond, and fiber is added by the additional amount of every g porphyra haitanensis 3U
Plain enzyme carries out sofening treatment, and 28 DEG C of temperature, action time 32min promotes the fiber of porphyra haitanensis to soften.
S3: it protects crisp processing: the porphyra haitanensis of S2 being sent into coarse cutter after rinsing and is cut into 4cm specification, take out, in room temperature
Under be dipped in mass concentration be 4g/L the crisp liquid of guarantor in 1h,
Wherein, protecting sodium alginate and calcium chloride that crisp liquid is 1: 1 with weight fraction ratio and being mixed into mass concentration is 4g/L's
Solution.
S4: slurrying: the porphyra haitanensis of S3 is put into washing 30min in automatic rinser and is placed on automatic dehydrator dehydration
15min, obtains seaweed slurries after fine cut, and seaweed vane thickness is 0.4mm.
S5: it pours cake: the porphyra haitanensis slurries that S4 is obtained being sent to pouring cake machine and carry out pouring cake and obtain seaweed cake, the thickness of seaweed cake
5mm, weight 300g are spent, the seaweed cake being poured in will be poured transmits into laver dryer and dry, 45 DEG C of baking temperature, the time
3.5h.Seaweed cake moisture content after drying is 8%.
S6: offerings: the seaweed cake of S5 being put into the sucker of full-automatic offerings machine, adjust offerings machine speed, be 58/
Minute.
S7: radio frequency-infra-red drying: the seaweed cake of S6 is dried by the infra-red drying equipment added with radiofrequency irradiation device
Processing, sets drying temperature as 190 DEG C, rf frequency 27MHz, drying time 20min, is down to seaweed cake moisture content
6% or less.
S8: seasoning: the seaweed cake after S7 is dried is seasoned by full-automatic condiment-adding machine, with liquid or fine grained sea sedge
Condiment, every mistake 13 open seaweed and add taste primary, and every seaweed weight is 3.5g.Sea sedge flavor pack contains following weight percent
40% white granulated sugar of ingredient, 25% soy sauce, 20% edible salt, 10% sodium glutamate, 7%5 '-the sapidity nucleotide disodiums.
S9: film: by the seasoned seaweed cake of S8 by sponge axis, edibility film liquid is uniformly coated on outside seaweed cake
Surface.Wherein, the mass percent of the seaweed cake and edibility film liquid is 80% seaweed cake and 4% edibility film liquid.It is edible
Property film liquid is mainly deployed by the component of following weight ratio, and konjaku glucomannan 60%, carragheen 15%, glycerol 20% are remaining
Amount is water.
S10: circulated air drying: by the seaweed cake after S9 film, by circulated air, dry machine application circulation thermal current carries out two again
Secondary drying, temperature reach 100 DEG C, obtain sea sedge cake.
S11: dicing, packaging: by the sea sedge cake after redrying in S10 by convertible seperator, by sea sedge cake
Be separated on demand-on chip, two on chip or three is on chip, 12 are carried out to molding sea sedge by device of full automatic packaging and cuts packaging, is obtained
To nori.
To verify the effect that the present embodiment cellulase softens, after the softening of 1 step S2 cellulase solution of the present embodiment
The softening of porphyra haitanensis and machinery equipment mechanical means after porphyra haitanensis compare, the results are shown in Table 1:
The comparison of the different softening methods of table 1
As shown in Table 1, compared with mechanical softening, the mechanical damage that the porphyra haitanensis after cellulase softening is subject to is lower, and
And cellulase softening is more efficient, yield is higher, and organoleptic quality is more preferably.Above-mentioned frond refers to porphyra haitanensis ontology.
Embodiment 2:
A kind of preparation method improving sea sedge yield comprising following steps:
S1: pretreatment of raw material, by porphyra haitanensis through over cleaning, filtering, to remove impurity.
S2: softening, the porphyra haitanensis that S1 is handled well are put into softening pond, and fiber is added by the additional amount of every g porphyra haitanensis 3U
Plain enzyme carries out sofening treatment, and 29 DEG C of temperature, action time 30min promotes the fiber of porphyra haitanensis to soften.
S3: it protects crisp processing: the porphyra haitanensis of S2 being sent into coarse cutter after rinsing and is cut into 3cm specification, take out, in room temperature
Under be dipped in mass concentration be 3g/L the crisp liquid of guarantor in 2h,
Wherein, sodium alginate and calcium chloride that crisp liquid is 1: 0.5 with weight fraction ratio are protected and is mixed into mass concentration as 3g/L
Solution.
S4: slurrying: the porphyra haitanensis of S3 is put into washing 40min in automatic rinser and is placed on automatic dehydrator dehydration
15min, obtains seaweed slurries after fine cut, and seaweed vane thickness is 0.1mm.
S5: it pours cake: the porphyra haitanensis slurries that S4 is obtained being sent to pouring cake machine and carry out pouring cake and obtain seaweed cake, the thickness of seaweed cake
3mm, weight 500g are spent, the seaweed cake being poured in will be poured transmits into laver dryer and dry, 40 DEG C of baking temperature, the time
2.2h.Seaweed cake moisture content after drying is 10%.
S6: offerings: the seaweed cake of S5 being put into the sucker of full-automatic offerings machine, adjust offerings machine speed, be 55/
Minute.
S7: radio frequency~infra-red drying: the seaweed cake of S6 is done by the infra-red drying equipment added with radiofrequency irradiation device
Dry processing sets drying temperature as 180 DEG C, rf frequency 27MHz, drying time 30min, is down to seaweed cake moisture content
6% or less.
S8: seasoning: the seaweed cake after S7 is dried is seasoned by full-automatic condiment-adding machine, with liquid or fine grained sea sedge
Condiment, every mistake 15 open seaweed and add taste primary, and every seaweed weight is 3.0g.Sea sedge flavor pack contains following weight percent
30% white granulated sugar of ingredient, 20% soy sauce, 40% edible salt, 8% sodium glutamate, 3%5 '-the sapidity nucleotide disodiums.Proportion
It can be deployed to taste.
S9: film: by the seasoned seaweed cake of S8 by sponge axis, edibility film liquid is uniformly coated on outside seaweed cake
Surface.Wherein, the mass percent of the seaweed cake and edibility film liquid is 75% seaweed cake and 5% edibility film liquid.It is edible
Property film liquid is mainly deployed by the component of following weight ratio, and konjaku glucomannan 70%, carragheen 10%, glycerol 18% are remaining
Amount is water.
S10: circulated air drying: by the seaweed cake after S9 film, by circulated air, dry machine application circulation thermal current carries out two again
Secondary drying, temperature reach 120 DEG C, obtain sea sedge cake.
S11: dicing, packaging: by the sea sedge cake after redrying in S10 by convertible seperator, by sea sedge cake
Be separated on demand-on chip, two on chip or three is on chip, 12 are carried out to molding sea sedge by device of full automatic packaging and cuts packaging, is obtained
To nori.
To verify influence of the present embodiment crispness retaining agent to porphyra haitanensis, following comparative test is done.It will be by the present embodiment method system
At sea sedge in the present embodiment method without the other step methods of crisp processing of the guarantor in step S3 it is identical made of sea sedge survey
Its brittleness is determined as a comparison, wherein being measured using TA.XT Plus Texture instrument.Above two method is obtained in step S4
The seaweed slurries obtained measure its organoleptic attribute respectively and compare.Experimental results are as shown in table 2.
Table 2 protects influence of the crisp processing to porphyra haitanensis
From the data in table 2, it can be seen that protecting crisp processing can be improved the plasticity of porphyra haitanensis slurry and the brittleness of finished product and mouthfeel.
Embodiment 3:
A kind of preparation method improving sea sedge yield comprising following steps:
S1: pretreatment of raw material, by porphyra haitanensis through over cleaning, filtering, to remove impurity.
S2: softening, the porphyra haitanensis that S1 is handled well are put into softening pond, are softened by the cellulase of every g porphyra haitanensis 5U
Processing, 28 DEG C of temperature, action time 27min promotes the fiber of porphyra haitanensis to soften.
S3: it protects crisp processing: the porphyra haitanensis of S2 being sent into coarse cutter after rinsing and is cut into 5cm specification, take out, in room temperature
Under be dipped in mass concentration be 2g/L the crisp liquid of guarantor in 1.5h,
Wherein, protecting sodium alginate and calcium chloride that crisp liquid is 1: 2 with weight fraction ratio and being mixed into mass concentration is 2g/L's
Solution.
S4: slurrying: the porphyra haitanensis of S3 is put into washing 35min in automatic rinser and is placed on automatic dehydrator dehydration
15min, obtains seaweed slurries after fine cut, and seaweed vane thickness is 0.5mm.
S5: it pours cake: the porphyra haitanensis slurries that S4 is obtained being sent to pouring cake machine and carry out pouring cake and obtain seaweed cake, the thickness of seaweed cake
1mm, weight 380g are spent, the seaweed cake being poured in will be poured transmits into laver dryer and dry, 50 DEG C of baking temperature, time 1h.
Seaweed cake moisture content after drying is 9%.
S6: offerings: the seaweed cake of S5 being put into the sucker of full-automatic offerings machine, adjust offerings machine speed, be 60/
Minute.
S7: radio frequency~infra-red drying: the seaweed cake of S6 is done by the infra-red drying equipment added with radiofrequency irradiation device
Dry processing sets drying temperature as 170 DEG C, rf frequency 27MHz, drying time 23min, is down to seaweed cake moisture content
6% or less.
S8: seasoning: the seaweed cake after S7 is dried is seasoned by full-automatic condiment-adding machine, with liquid or fine grained sea sedge
Condiment, every mistake 15 open seaweed and add taste primary, and every seaweed weight is 2.9g.Sea sedge flavor pack contains following weight percent
20% white granulated sugar of ingredient, 40% soy sauce, 30% edible salt, 3% sodium glutamate, 10%5 '-the sapidity nucleotide disodiums, proportion
It can be deployed to taste.
S9: film: by the seasoned seaweed cake of S8 by sponge axis, edibility film liquid is uniformly coated on outside seaweed cake
Surface.Wherein, the mass percent of the seaweed cake and edibility film liquid is 78% seaweed cake and 3% edibility film liquid.It is edible
Property film liquid is mainly deployed by the component of following weight ratio, and konjaku glucomannan 66%, carragheen 20%, glycerol 10% are remaining
Amount is water.
S10: circulated air drying: by the seaweed cake after S9 film, by circulated air, dry machine application circulation thermal current carries out two again
Secondary drying, temperature reach 110 DEG C, obtain sea sedge cake.
S11: dicing, packaging: by the sea sedge cake after redrying in S10 by convertible seperator, by sea sedge cake
Be separated on demand-on chip, two on chip or three is on chip, 12 are carried out to molding sea sedge by device of full automatic packaging and cuts packaging, is obtained
To nori.
To verify the moisture-proof of nori manufactured in the present embodiment and protecting brittleness, by the nori and traditional handicraft of the present embodiment
The sea sedge of preparation measures moisture content and brittleness with the extended variation of holding time as sample respectively.The specific method is as follows:
The present embodiment and traditional handicraft product are dismantled into packaging respectively, are placed under outdoor normal temperature environment, is distinguished in 0h, 2h, 4h, 6h, 8h
Measure its moisture content and brittleness (being measured using TA.XT Plus Texture instrument).Experimental results are as shown in table 3.
The variation of table 3 traditional handicraft sea sedge moisture content and brittleness
The variation of table 4 the present embodiment sea sedge moisture content and brittleness
Data comparison in table 3 it is found that more preferably using the initial brittleness of sea sedge finished product made of this method, it is moisture-proof with it is crisp
Degree keeps also having apparent advantage, so as to improve the yield of sea sedge.
Claims (9)
1. a kind of preparation method for improving sea sedge yield, which is characterized in that it is the following steps are included: successively soft through enzyme by seaweed
Change, slurrying, sesame seed cake, baking and drying process.
2. improving the preparation method of sea sedge yield as described in claim 1, it is characterised in that: the enzyme is cellulase, institute
The method for stating enzyme bating is cellulase sofening treatment to be added according to the amount of every g seaweed 3U~5U, softening temperature is 28~32
DEG C, the softening time is 27~32min.
3. improving the preparation method of sea sedge yield as described in claim 1, it is characterised in that: the seaweed after enzyme bating to be dipped in
Mass concentration is 1~2h in the crisp liquid of guarantor of 2~4g/L, and the crisp liquid of guarantor contains the alginic acid that weight fraction ratio is 1: 0.5~1: 2
Sodium and calcium chloride；Seaweed carries out slurrying after being protected crisp liquid processing.
4. improving the preparation method of sea sedge yield as described in claim 1, it is characterised in that: the seaweed that will be obtained after slurrying
Slurries carry out sesame seed cake and obtain seaweed cake, 1~5mm of thickness, the 300~500g of weight of every seaweed cake.
5. improving the preparation method of sea sedge yield as described in claim 1, it is characterised in that: the seaweed that will be obtained after sesame seed cake
Cake baking, 40 DEG C~50 DEG C of baking temperature, 1~3.5h of time.
6. improving the preparation method of sea sedge yield as described in claim 1, which is characterized in that the drying are as follows: seaweed exists
It is dried under infrared ray and radio frequency collective effect.
7. as claimed in claim 6 improve sea sedge yield preparation method, it is characterised in that: the drying temperature be 170~
190 DEG C, rf frequency 27MHz, 20~30min of drying time.
8. improving the preparation method of sea sedge yield as described in claim 1, it is characterised in that: by the seaweed cake after drying process
Seaweed cake after covering edibility film liquid is carried out redrying through circulated air by surface uniform fold edibility film liquid, secondary dry
Dry temperature is 100~120 DEG C.
9. as claimed in claim 8 improve sea sedge yield preparation method, it is characterised in that: the edibility film liquid contain with
The component of lower mass fraction: 60~70% konjaku glucomannans, 10~20% carragheens and 10~20% glycerol.
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