CN109770278A - A kind of rattan green pepper flavor instant kelp and preparation method thereof - Google Patents
A kind of rattan green pepper flavor instant kelp and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of rattan green pepper flavor instant kelps and preparation method thereof, kelp cleans the ultrasonic defishying of row after chopping, color protection, defishying then are carried out in rattan green pepper essential oil system again, then carries out blanching, dehydration, immersion, packaging, sterilization, a kind of rattan green pepper flavor instant kelp silk can be obtained.The present invention provides a kind of instant kelp silk products of rattan green pepper flavor, enrich taste of the Leisure Sea with product, while rattan green pepper unique flavor, so that product has apparent characteristic.Kelp is handled using ultrasonic in combination rattan green pepper essential oil system, forms film outside Shredded kelp in Shredded kelp, can inhibit kelp brown stain, maintains kelp color, while rattan green pepper essential oil has the function of anti-corrosive fresh-keeping, improves product quality.In preparation process in a manner of secondary reinforcement rattan green pepper flavor, the interest sense of Shredded kelp rattan green pepper is promoted, so that Shredded kelp rattan green pepper flavor is more prominent, aromatic flavour, numb taste is long.
Description
Technical field
The invention belongs to food processing field, in particular to a kind of rattan green pepper taste instant kelp and preparation method thereof.
Background technique
Kelp, also known as thallus laminariae, river Chinese cabbage etc., quality is tender and crisp, good mouthfeel, is a kind of large size being grown in low temperature seawater
Seaweed plant belongs to Phaeophyta, Laminariaceae seaweed plant.The heat content of kelp is low, and protein, content of mineral substances are abundant, also
Containing various trace elements, such as phosphorus, potassium, zinc, selenium, the title of " king for containing iodine " is obtained because of as many as amount of iodine.Kelp is not only
Nutritive value enriches, and cheap, is that one kind has many multi-functional marine resources, kelp has reducing blood lipid blood glucose, resists
Tumour, lead discharging removing toxic substances, prevention and treatment dysthyroidism and strengthen immunity and other effects.Kelp pigment is broadly divided into two
Point: Chlorophylls and Carotenoids.The fresh and tender grass green that kelp product shows during storage, is easy by illumination, enzyme,
Temperature etc. influences and causes chlorophyll that de- phytol, de-magnesium reaction occurs, to be in yellowish-brown, this influences exterior quality.And kelp
The gelatinous layer covered on epidermis and its methyl sulfide contained, terpenoid make kelp itself have a kind of special smell as of rotten fish
Taste.
For above situation, existing scientific worker has done certain research, and relevant report is as follows:
CN108065276A discloses the processing method of instant kelp, feature: 1) Fresh Laminaria Japonica cleans up, and is cut into silk；2)
Shredded kelp is put into mixed liquor and is impregnated；3) ultrasonication pulls Shredded kelp out, drains；4) by Shredded kelp thermal ripening；5) will
Shredded kelp and flavoring for mixture are uniform, pack, sterilization.The technique enriches the processing for adjusting the instant kelp of immune effect
Method, but there are still deficiencies for its technique, do not control the color of kelp, texture change, easily cause shadow to product quality
It rings.CN107625075A discloses a kind of instant type kelp and preparation method thereof, feature: by tilia europaea, wax gourd seed, radix polygonati officinalis,
Mixing carries out extraction collection filtrate after green tea, corn stigma and jujube beat powder, and kelp is added and is dried, and absorbs, until filter
It is lower that kelp is finally dried to water content by kelp absorption completely by liquid.The technique is by the natural materials with effect of weight reducing
The category of functional kelp is enriched in conjunction with kelp, but there are still deficiencies for its technique, do not handle kelp fishy smell substance, it can
Finished product quality can be will affect.
Based on above-mentioned analysis, a kind of integrating deodorant, color protection, the instant kelp preparation process with flavour are mesh
It moves ahead and is in the industry badly in need of.
Summary of the invention
In view of the above-mentioned problems, the present invention carries out color protection, deodorant and seasoning by using using rattan green pepper essential oil, one kind is provided
Rattan green pepper taste instant kelp and preparation method thereof.
The purpose of the present invention is realized by following technical measures, wherein the raw material parts is according to parts by weight.
A kind of rattan green pepper flavor instant kelp, the instant kelp are made of the raw material of following weight: kelp 90-110
Part, 27-33 parts of baste, 10-20 parts of rattan green pepper Aqueous extracts.
Further, which is made of the raw material of following weight: 100 parts of kelp, 30 parts of baste, and rattan
10-20 parts of green pepper Aqueous extracts.
A kind of preparation method of instant kelp, includes the following steps:
(1) pretreatment of raw material: choosing Fresh Laminaria Japonica, cleans removal of impurities, it is spare to be cut into 5-8mm Shredded kelp；
(2) color protection, deodorant: Shredded kelp is placed in rattan green pepper essential oil system and is ultrasonically treated, is subsequently placed in clear water and is floated
It washes 2-3 times, pulls out and drain, it is spare to obtain deodorant Shredded kelp；
(3) blanching: deodorant Shredded kelp is entered into boiling water blanching 4-6min, it is spare to obtain blanching Shredded kelp；
(4) be dehydrated: blanching Shredded kelp carries out squeezing processing, its water content is made to drop to 80-90%, and it is spare must to be dehydrated Shredded kelp；
(5) it impregnates, pack: dehydration Shredded kelp is uniformly mixed with rattan green pepper Aqueous extracts, it is mixed with baste again after vacuum quantitative dipping
It closes uniformly, obtains semi-finished product for standby；
(6) sterilization processing: semi-finished product pasteurize, sterilization are completed to case after being cooled to room temperature.
Further, step (2) the ultrasonic treatment temperature is 40-45 DEG C, power 200-300w, time 10-
15min。
Further, step (2) the rattan green pepper essential oil system comprises the following steps, and rattan green pepper essential oil is taken to emulsify by volume
System 1-3mL is added 10 times of amount water and is diluted, and 0.8-2.4g chitosan and 0.3-0.9g sodium alginate homogeneous is then added
1-3min, homogeneous revolving speed are 20000r/min, stand 1h and obtain rattan green pepper essential oil system.
Further, the rattan green pepper essential oil emulsification system comprises the following steps, and counts by volume, takes essential oil 1-3mL, add
Enter 10 times of amount water mixing, add 5-12mL Tween 80, magnetic stirrer is uniform, stands 1h and obtains rattan green pepper essential oil emulsified body
System.
Further, step (5) the rattan green pepper Aqueous extracts comprise the following steps, and take rattan green pepper to smash it through 60 meshes, add
Enter after 10 times of amount water mix and be ultrasonically treated 10-15min, power 80-100w, and the heating extraction 5-8min at 35-45 DEG C, filters
Obtain rattan green pepper Aqueous extracts.
Further, step (5) the vacuum curing vacuum degree is 70-90kPa, and temperature is 20-25 DEG C, and vacuum time is
2-4h。
Further, step (5) described baste comprises the following steps, and counts by weight ratio, takes 3-5 parts of salt, white
1-3 parts sugared, 2-4 parts of monosodium glutamate, 3-5 parts of chilli powder, 5-7 parts of soy sauce, 3-5 parts of sesame oil, 0.1-0.3 parts of flavor peptide, 1-3 parts of cooking wine it is mixed
It is even, obtain baste.
Further, the temperature in step (6) pasteurization processes is 92-95 DEG C, time 15-20min.
The beneficial effects of the present invention are:
(1) the present invention provides a kind of instant kelp silk product of rattan green pepper flavor, taste of the Leisure Sea with product is enriched, simultaneously
Rattan green pepper unique flavor, so that product has apparent characteristic.
(2) present invention is handled kelp using ultrasonic in combination rattan green pepper essential oil system, and rattan green pepper essential oil system is in Shredded kelp
Outside forms film, can inhibit kelp brown stain softening, while playing the role of removing kelp fishy smell, maintains kelp color, rattan green pepper
Essential oil has the flavour and numb taste of rattan green pepper, handles by ultrasonic in combination, Shredded kelp has merged the flavor of kelp and rattan green pepper, makes
Taste is better solely.Rattan green pepper essential oil has the function of anti-corrosive fresh-keeping simultaneously, improves product quality.
Specific embodiment
In order to further appreciate that the present invention, the method for the present invention and effect are done further in detail combined with specific embodiments below
Explanation.
Embodiment 1
A kind of rattan green pepper taste instant kelp and preparation method thereof, comprising the following steps:
(1) pretreatment of raw material: choosing Fresh Laminaria Japonica 100kg, cleans removal of impurities, it is spare to be cut into 6mm Shredded kelp；
(2) it prepares rattan green pepper essential oil emulsification system: taking essential oil 2mL, 10 times of amount water mixing are added, add 8mL Tween 80, magnetic force stirs
It mixes device to stir evenly, stands 1h and obtain rattan green pepper essential oil emulsification system；
(3) it prepares rattan green pepper essential oil system: taking rattan green pepper essential oil emulsification system 2mL, 10 times of amount water are added and are diluted, be then added
1.6g chitosan and 0.6g sodium alginate homogeneous 2min, homogeneous revolving speed are 20000r/min, stand 1h and obtain rattan green pepper essential oil system；
(4) color protection, deodorant: Shredded kelp being placed in rattan green pepper essential oil system and is ultrasonically treated, and ultrasonic treatment temperature is 42 DEG C, function
Rate is 250w, time 13min, is subsequently placed in clear water and carries out rinsing 2 times, pulls out and drain, it is spare to obtain deodorant Shredded kelp；
(5) blanching: deodorant Shredded kelp is entered into boiling water blanching 5min, it is spare to obtain blanching Shredded kelp；
(6) be dehydrated: blanching Shredded kelp carries out squeezing processing, its water content is made to drop to 85%, and it is spare must to be dehydrated Shredded kelp；
(7) rattan green pepper Aqueous extracts are prepared: rattan green pepper being taken to smash it through 60 meshes, is added after 10 times of amount water mix and is ultrasonically treated 12min, function
Rate 90w, and the heating extraction 6.5min at 40 DEG C filter to obtain rattan green pepper Aqueous extracts；
(8) it prepares baste: taking salt 4kg, white sugar 2kg, monosodium glutamate 3kg, chilli powder 4kg, soy sauce 6kg, sesame oil 4kg, flavor peptide
0.2kg, cooking wine 2kg are mixed, and obtain baste；
(9) impregnate, pack: dehydration Shredded kelp is uniformly mixed with 15kg rattan green pepper Aqueous extracts, vacuum quantitative impregnate after again with seasoning
Liquid 30kg is uniformly mixed, and vacuum curing vacuum degree is 80kPa, and temperature is 22 DEG C, and vacuum time 3h obtains semi-finished product for standby；
(10) sterilization processing: semi-finished product pasteurize, sterilization temperature are 93.5 DEG C, time 18min, and sterilization is completed to be cooled to
It cases after room temperature.
Embodiment 2
A kind of rattan green pepper taste instant kelp and preparation method thereof, comprising the following steps:
(1) pretreatment of raw material: choosing Fresh Laminaria Japonica 90kg, cleans removal of impurities, it is spare to be cut into 5mm Shredded kelp；
(2) it prepares rattan green pepper essential oil emulsification system: taking essential oil 1mL, 10 times of amount water mixing are added, add 5mL Tween 80, magnetic force stirs
It mixes device to stir evenly, stands 1h and obtain rattan green pepper essential oil emulsification system；
(3) it prepares rattan green pepper essential oil system: taking rattan green pepper essential oil emulsification system 1mL, 10 times of amount water are added and are diluted, be then added
0.8g chitosan and 0.3g sodium alginate homogeneous 1min, homogeneous revolving speed are 20000r/min, stand 1h and obtain rattan green pepper essential oil system；
(4) color protection, deodorant: Shredded kelp being placed in rattan green pepper essential oil system and is ultrasonically treated, and ultrasonic treatment temperature is 40 DEG C, function
Rate is 200w, time 10min, is subsequently placed in clear water and carries out rinsing 2 times, pulls out and drain, it is spare to obtain deodorant Shredded kelp；
(5) blanching: deodorant Shredded kelp is entered into boiling water blanching 4min, it is spare to obtain blanching Shredded kelp；
(6) be dehydrated: blanching Shredded kelp carries out squeezing processing, its water content is made to drop to 80%, and it is spare must to be dehydrated Shredded kelp；
(7) rattan green pepper Aqueous extracts are prepared: rattan green pepper being taken to smash it through 60 meshes, is added after 10 times of amount water mix and is ultrasonically treated 10min, function
Rate 80w, and the heating extraction 5min at 35 DEG C filter to obtain rattan green pepper Aqueous extracts；
(8) it prepares baste: taking salt 3kg, white sugar 1kg, monosodium glutamate 2kg, chilli powder 3kg, soy sauce 5kg, sesame oil 3kg, flavor peptide
0.1kg, cooking wine 1kg are mixed, and obtain baste；
(9) impregnate, pack: dehydration Shredded kelp is uniformly mixed with 10kg rattan green pepper Aqueous extracts, vacuum quantitative impregnate after again with seasoning
Liquid 27kg is uniformly mixed, and vacuum curing vacuum degree is 70kPa, and temperature is 20 DEG C, and vacuum time 2h obtains semi-finished product for standby；
(10) sterilization processing: semi-finished product pasteurize, sterilization temperature are 92 DEG C, time 15min, and sterilization is completed to be cooled to room
It cases after temperature.
Embodiment 3
A kind of rattan green pepper taste instant kelp and preparation method thereof, comprising the following steps:
(1) pretreatment of raw material: choosing Fresh Laminaria Japonica 110kg, cleans removal of impurities, it is spare to be cut into 8mm Shredded kelp；
(2) it prepares rattan green pepper essential oil emulsification system: taking essential oil 3mL, 10 times of amount water mixing are added, add 12mL Tween 80, magnetic force
Blender stirs evenly, and stands 1h and obtains rattan green pepper essential oil emulsification system；
(3) it prepares rattan green pepper essential oil system: taking rattan green pepper essential oil emulsification system 3mL, 10 times of amount water are added and are diluted, be then added
2.4g chitosan and 0.9g sodium alginate homogeneous 3min, homogeneous revolving speed are 20000r/min, stand 1h and obtain rattan green pepper essential oil system；
(4) color protection, deodorant: Shredded kelp being placed in rattan green pepper essential oil system and is ultrasonically treated, and ultrasonic treatment temperature is 45 DEG C, function
Rate is 300w, time 15min, is subsequently placed in clear water and carries out rinsing 3 times, pulls out and drain, it is spare to obtain deodorant Shredded kelp；
(5) blanching: deodorant Shredded kelp is entered into boiling water blanching 6min, it is spare to obtain blanching Shredded kelp；
(6) be dehydrated: blanching Shredded kelp carries out squeezing processing, its water content is made to drop to 90%, and it is spare must to be dehydrated Shredded kelp；
(7) rattan green pepper Aqueous extracts are prepared: rattan green pepper being taken to smash it through 60 meshes, is added after 10 times of amount water mix and is ultrasonically treated 15min, function
Rate 100w, and the heating extraction 8min at 45 DEG C filter to obtain rattan green pepper Aqueous extracts；
(8) it prepares baste: taking salt 5kg, white sugar 3kg, monosodium glutamate 4kg, chilli powder 5kg, soy sauce 7kg, sesame oil 5kg, flavor peptide
0.3kg, cooking wine 3kg are mixed, and obtain baste；
(9) impregnate, pack: dehydration Shredded kelp is uniformly mixed with 20kg rattan green pepper Aqueous extracts, vacuum quantitative impregnate after again with seasoning
Liquid 33kg is uniformly mixed, and vacuum curing vacuum degree is 90kPa, and temperature is 25 DEG C, and vacuum time 4h obtains semi-finished product for standby；
(10) sterilization processing: semi-finished product pasteurize, sterilization temperature are 95 DEG C, time 20min, and sterilization is completed to be cooled to room
It cases after temperature.
Comparative example 1
A kind of instant kelp and preparation method thereof, the comparative example 1 is not taken off using rattan green pepper essential oil system compared with Example 1
Raw meat, color protection treatment, preparation method are as follows:
(1) pretreatment of raw material: choosing Fresh Laminaria Japonica 100kg, cleans removal of impurities, it is spare to be cut into 6mm Shredded kelp；
(2) prepare rattan green pepper Aqueous extracts: rattan green pepper smashes it through 60 meshes, and the water of 7 times of amounts is added, through 80 ~ 100w ultrasonic treatment 10 ~
15min, then with 50 ~ 60 DEG C of 10 ~ 15min of heating water bath, filter to obtain rattan green pepper Aqueous extracts；
(3) color protection, deodorant: Shredded kelp being placed in rattan green pepper Aqueous extracts and is ultrasonically treated, and ultrasonic treatment temperature is 42 DEG C, power
For 250w, time 13min, it is subsequently placed in clear water and carries out rinsing 2 times, pull out and drain, it is spare to obtain deodorant Shredded kelp；
(4) blanching: deodorant Shredded kelp is entered into boiling water blanching 5min, it is spare to obtain blanching Shredded kelp；
(5) be dehydrated: blanching Shredded kelp carries out squeezing processing, its water content is made to drop to 85%, and it is spare must to be dehydrated Shredded kelp；
(6) rattan green pepper Aqueous extracts are prepared: rattan green pepper being taken to smash it through 60 meshes, is added after 10 times of amount water mix and is ultrasonically treated 12min, function
Rate 90w, and the heating extraction 6.5min at 40 DEG C filter to obtain rattan green pepper Aqueous extracts；
(7) it prepares baste: taking salt 4kg, white sugar 2kg, monosodium glutamate 3kg, chilli powder 4kg, soy sauce 6kg, sesame oil 4kg, flavor peptide
0.2kg, cooking wine 2kg are mixed, and obtain baste；
(8) impregnate, pack: dehydration Shredded kelp is uniformly mixed with 15kg rattan green pepper Aqueous extracts, vacuum quantitative impregnate after again with seasoning
Liquid 30kg is uniformly mixed, and vacuum curing vacuum degree is 80kPa, and temperature is 22 DEG C, and vacuum time 3h obtains semi-finished product for standby；
(9) sterilization processing: semi-finished product pasteurize, sterilization temperature are 93.5 DEG C, time 18min, and sterilization is completed to be cooled to
It cases after room temperature.
Comparative example 2
A kind of instant kelp and preparation method thereof, the comparative example 2 carries out deodorant, color protection using ultrasound compared with Example 1
Processing, preparation method are as follows:
(1) pretreatment of raw material: choosing Fresh Laminaria Japonica 100kg, cleans removal of impurities, it is spare to be cut into 6mm Shredded kelp；
(2) it prepares rattan green pepper essential oil emulsification system: taking essential oil 2mL, 10 times of amount water mixing are added, add 8mL Tween 80, magnetic force stirs
It mixes device to stir evenly, stands 1h and obtain rattan green pepper essential oil emulsification system；
(3) it prepares rattan green pepper essential oil system: taking rattan green pepper essential oil emulsification system 2mL, 10 times of amount water are added and are diluted, be then added
1.6g chitosan and 0.6g sodium alginate homogeneous 2min, homogeneous revolving speed are 20000r/min, stand 1h and obtain rattan green pepper essential oil system；
(4) color protection, deodorant: Shredded kelp is placed in rattan green pepper essential oil system and carries out impregnating defishying 26min, system temperature 42
DEG C, it is subsequently placed in clear water and carries out rinsing 2 times, pull out and drain, it is spare to obtain deodorant Shredded kelp；
(5) blanching: deodorant Shredded kelp is entered into boiling water blanching 5min, it is spare to obtain blanching Shredded kelp；
(6) be dehydrated: blanching Shredded kelp carries out squeezing processing, its water content is made to drop to 85%, and it is spare must to be dehydrated Shredded kelp；
(7) rattan green pepper Aqueous extracts are prepared: rattan green pepper being taken to smash it through 60 meshes, is added after 10 times of amount water mix and is ultrasonically treated 12min, function
Rate 90w, and the heating extraction 6.5min at 40 DEG C filter to obtain rattan green pepper Aqueous extracts；
(8) it prepares baste: taking salt 4kg, white sugar 2kg, monosodium glutamate 3kg, chilli powder 4kg, soy sauce 6kg, sesame oil 4kg, flavor peptide
0.2kg, cooking wine 2kg are mixed, and obtain baste；
(9) impregnate, pack: dehydration Shredded kelp is uniformly mixed with 15kg rattan green pepper Aqueous extracts, vacuum quantitative impregnate after again with seasoning
Liquid 30kg is uniformly mixed, and vacuum curing vacuum degree is 80kPa, and temperature is 22 DEG C, and vacuum time 3h obtains semi-finished product for standby；
(10) sterilization processing: semi-finished product pasteurize, sterilization temperature are 93.5 DEG C, time 18min, and sterilization is completed to be cooled to
It cases after room temperature.
Comparative example 3
A kind of instant kelp and preparation method thereof, the comparative example 3 does not use ultrasonic in combination rattan green pepper essential oil to emulsify compared with Example 1
System deodorant, color protection treatment.Preparation method is as follows:
(1) pretreatment of raw material: choosing Fresh Laminaria Japonica 100kg, cleans removal of impurities, it is spare to be cut into 6mm Shredded kelp；
(2) prepare rattan green pepper Aqueous extracts: rattan green pepper smashes it through 60 meshes, and the water of 7 times of amounts is added, through 80 ~ 100w ultrasonic treatment 10 ~
15min, then with 50 ~ 60 DEG C of 10 ~ 15min of heating water bath, filter to obtain rattan green pepper Aqueous extracts；
(3) color protection, deodorant: Shredded kelp is placed in immersion treatment 26min in rattan green pepper Aqueous extracts, Aqueous extracts temperature is 42 DEG C, then
It is placed in clear water and carries out rinsing 2 times, pull out and drain, it is spare to obtain deodorant Shredded kelp；
(4) blanching: deodorant Shredded kelp is entered into boiling water blanching 5min, it is spare to obtain blanching Shredded kelp；
(5) be dehydrated: blanching Shredded kelp carries out squeezing processing, its water content is made to drop to 85%, and it is spare must to be dehydrated Shredded kelp；
(6) rattan green pepper Aqueous extracts are prepared: rattan green pepper being taken to smash it through 60 meshes, is added after 10 times of amount water mix and is ultrasonically treated 12min, function
Rate 90w, and the heating extraction 6.5min at 40 DEG C filter to obtain rattan green pepper Aqueous extracts；
(7) it prepares baste: taking salt 4kg, white sugar 2kg, monosodium glutamate 3kg, chilli powder 4kg, soy sauce 6kg, sesame oil 4kg, flavor peptide
0.2kg, cooking wine 2kg are mixed, and obtain baste；
(8) impregnate, pack: dehydration Shredded kelp is uniformly mixed with 15kg rattan green pepper Aqueous extracts, vacuum quantitative impregnate after again with seasoning
Liquid 30kg is uniformly mixed, and vacuum curing vacuum degree is 80kPa, and temperature is 22 DEG C, and vacuum time 3h obtains semi-finished product for standby；
(9) sterilization processing: semi-finished product pasteurize, sterilization temperature are 93.5 DEG C, time 18min, and sterilization is completed to be cooled to
It cases after room temperature.
Test example
In order to which the effect to raw material proportioning of the present invention and preparation method thereof is verified, with the product and 3 in above-mentioned 3 embodiments
Product in a comparative example carries out the measurement of relevant parameter.
Test material: Shredded kelp obtained by embodiment 1-3；Shredded kelp obtained by comparative example 1-3.
One, kelp color measuring
Test method: using the CM-5 color difference meter of KONICA MINOLTA company, full-automatic Chinese Japan, the ratio in the aperture 3mm is selected
Colour table, sample are cut into the sheet of 0.5cm × 0.5cm, and culture dish mode is selected to carry out detection L*, a*, b* value, more different tests
The color browning degree of Shredded kelp.
L* indicates black Baidu with brightness, and L*=0 indicates black, and L*=100 indicates white, various ashes-it is white 0~100 it
Between；A* represents the red degree compared with green, and from green to red, a* value changes between -80-100；B* value represents yellow and indigo plant
The degree of form and aspect ratio, from indigo plant to Huang, b* value changes between -80-70.More partially white, more partially black, the a* of smaller explanation of the bigger explanation of L*
The bigger explanation the partially red, and the smaller explanation the partially green, and b* is bigger, and explanation is more yellow, and smaller explanation is more blue.
The product chromatism test result of each embodiment of table 1 and comparative example
。
Shredded kelp prepared by embodiment 1-3 all has preferable color as shown in Table 1.Kelp Determination of Chlorophyll content is more
It is abundant, therefore its color is mainly related to a* value, a* positive value represents red, negative value represents green.From embodiment 1 and 1 knot of comparative example
From the point of view of fruit, rattan green pepper essential oil system is not used to handle Shredded kelp, color is dimmed, and the color of kelp is deteriorated；Embodiment 1 and comparative example
From the point of view of 2 results, ultrasonic treatment can cooperate with rattan green pepper essential oil system to reach color-protecting function；Come from embodiment 1 and 3 result of comparative example
It sees, the color that can protect kelp significantly is handled using ultrasonic in combination rattan green pepper essential oil system, is conducive to product with stable quality
Maintenance.
Three, the sensory evaluation of kelp
This patent selects 20 people to set up subjective appreciation group and carries out sensory evaluation
Evaluation method: taking appropriate amount of sample to be placed in holding vessel first, observes Shredded kelp sample, smelling, its raw meat of taste evaluation
Taste flavour.Evaluation project and evaluation criterion are shown in Table 2, and Analyses Methods for Sensory Evaluation Results is shown in Table 3.
2 sense organ evaluating meter of table
。
3 Analyses Methods for Sensory Evaluation Results of table
。
As can be seen from Table 3, embodiment 1-3 organoleptic evaluation points are higher than comparative example 1-3, illustrate ultrasonic in combination rattan green pepper essential oil
System can effectively promote Shredded kelp product quality；From the experimental result of embodiment 1 and comparative example 1 it is found that not using rattan green pepper essential oil
System, it is only poor with ultrasonic deodorization effect, it is big to the subsequent flavor effect of product；It can from the experimental result of embodiment 1 and comparative example 2
Know, does not use ultrasound only slightly worse with rattan green pepper essential oil system deodorization effect, have certain influence to product fragrance and flavour, ultrasound
Have the function of that collaboration promotes product quality；From the experimental result of embodiment 1 and comparative example 3 it is found that embodiment 1(88 points) it is obvious
Higher than comparative example 3(67 points), ultrasonic in combination rattan green pepper essential oil system, which has, is obviously improved product special flavour, promotes the work of product quality
With.
In conclusion the present invention could obtain color only under the synergistic effect of rattan green pepper essential oil system combining ultrasonic processing
Damp vivid, aromatic flavour, numb taste is long, and the rattan green pepper flavor Shredded kelp that shelf life is long.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Present invention has been described in detail with reference to the aforementioned embodiments for pipe, but those skilled in the art should understand that: its
It is still possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features
It is equivalently replaced；And these are modified or replaceed, various embodiments of the present invention skill that it does not separate the essence of the corresponding technical solution
The range of art scheme.
Claims (10)
1. a kind of rattan green pepper flavor instant kelp, which is characterized in that the instant kelp is made of the raw material of following weight: sea
90-110 parts of band, 27-33 parts of baste, 10-20 parts of rattan green pepper Aqueous extracts.
2. instant kelp according to claim 1, which is characterized in that the instant kelp by following weight raw material
It is made: 100 parts of kelp, 30 parts of baste, 10-20 parts of rattan green pepper Aqueous extracts.
3. a kind of preparation method of instant kelp according to claim 1 or claim 2, which is characterized in that the preparation method includes such as
Lower step:
(1) pretreatment of raw material: choosing Fresh Laminaria Japonica, cleans removal of impurities, it is spare to be cut into 5-8mm Shredded kelp；
(2) color protection, deodorant: Shredded kelp is placed in rattan green pepper essential oil system and is ultrasonically treated, is subsequently placed in clear water and is floated
It washes 2-3 times, pulls out and drain, it is spare to obtain deodorant Shredded kelp；
(3) blanching: deodorant Shredded kelp is entered into boiling water blanching 4-6min, it is spare to obtain blanching Shredded kelp；
(4) be dehydrated: blanching Shredded kelp carries out squeezing processing, its water content is made to drop to 80-90%, and it is spare must to be dehydrated Shredded kelp；
(5) it impregnates, pack: dehydration Shredded kelp is uniformly mixed with rattan green pepper Aqueous extracts, it is mixed with baste again after vacuum quantitative dipping
It closes uniformly, obtains semi-finished product for standby；
(6) sterilization processing: semi-finished product pasteurize, sterilization are completed to case after being cooled to room temperature.
4. preparation method according to claim 3, which is characterized in that step (2) the ultrasonic treatment temperature is 40-45
DEG C, power 200-300w, time 10-15min.
5. preparation method according to claim 3, which is characterized in that step (2) the rattan green pepper essential oil system is by such as lower section
Method be made, take rattan green pepper essential oil emulsification system 1-3mL, 10 times of amount water be added and are diluted, then addition 0.8-2.4g chitosan with
And 0.3-0.9g sodium alginate homogeneous 1-3min, homogeneous revolving speed are 20000r/min, stand 1h and obtain rattan green pepper essential oil system.
6. preparation method according to claim 5, which is characterized in that the rattan green pepper essential oil emulsification system is made by the following method
, essential oil 1-3mL is taken, 10 times of amount water mixing are added, add 5-12mL Tween 80, magnetic stirrer is uniform, stands 1h
Obtain rattan green pepper essential oil emulsification system.
7. preparation method according to claim 3, which is characterized in that step (5) the rattan green pepper Aqueous extracts are by the following method
It is made, rattan green pepper is taken to smash it through 60 meshes, be added after 10 times of amount water mix and be ultrasonically treated 10-15min, power 80-100w, and
Heating extraction 5-8min at 35-45 DEG C filters to obtain rattan green pepper Aqueous extracts.
8. preparation method according to claim 3, which is characterized in that step (5) the vacuum curing vacuum degree is 70-
90kPa, temperature are 20-25 DEG C, vacuum time 2-4h.
9. preparation method according to claim 3, which is characterized in that step (5) described baste comprises the following steps,
Count by weight ratio, take 3-5 parts of salt, 1-3 parts of white sugar, 2-4 parts of monosodium glutamate, 3-5 parts of chilli powder, 5-7 parts of soy sauce, 3-5 parts of sesame oil,
0.1-0.3 parts of flavor peptide, 1-3 parts of cooking wine mixings, obtain baste.
10. preparation method according to claim 3, which is characterized in that the temperature in step (6) pasteurization processes is
92-95 DEG C, time 15-20min.
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| CN116671619A (en) * | 2023-03-24 | 2023-09-01 | 上海宝鼎酿造有限公司 | Vinasse marinating and preparation method thereof |
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