CN110613103A - 一种复合海藻藻盐的制备方法及其应用 - Google Patents
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- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及海藻藻盐制备领域,尤其是涉及一种复合海藻藻盐的制备方法及其应用。本发明分别将海发菜、龙须菜、坛紫菜、海带、裙带菜、江蓠洗净,自然晾干后放入切碎机内切成长度为小于5mm的碎片,将藻类碎片混合后再与水按1:10的质量体积比混合,室温下浸泡12‑16小时后升温,在95‑98℃条件下煮沸4‑6小时,过滤,将滤液蒸干,结晶,粉碎得复合海藻藻盐。所得藻盐中总多糖含量为10‑12%,氨基酸总含量为6‑8%,总酚类化合物含量为2‑3%。此外本发明还提供了复合海藻藻盐在压片果糖中的应用和在烘培面包中的应用。
Description
技术领域
本发明涉及海藻藻盐制备领域,尤其是涉及一种复合海藻藻盐的制备方法及其应用。
背景技术
海藻,富含多种矿物盐、海藻多糖、海藻蛋白质、海藻脂质与维生素,具有良好的保健效果。因此,开发富含多活性成分的海藻藻盐将具有巨大的市场潜力。
发明内容
本发明的目的在于解决现有技术的不足,提供一种复合海藻藻盐的制备方法及其应用。本发明的方法操作简单,制备的海藻藻盐富含丰富的氨基酸、多糖和多酚,具有良好的保健效果,可以用于生产压片果糖和烘烤面包。
为了实现上述发明目的,本发明提供如下技术方案:
一种复合海藻藻盐的制备方法,其特征在于包括以下步骤
(1)分别将海发菜、龙须菜、坛紫菜、海带、裙带菜、江蓠洗净,自然晾干后放入切碎机内切成长度为小于5mm的海发菜碎片、龙须菜碎片、坛紫菜碎片、海带碎片、裙带菜碎片、江蓠碎片;
(2)按质量百份数算将18份海发菜碎片、4份龙须菜碎片、10份坛紫菜碎片、55份海带碎片、12份裙带菜碎片、1份江蓠切碎混合后与水按1:10的质量体积比混合,室温下浸泡12-16小时后升温,在95-98℃条件下煮沸4-6小时,过滤,将滤液蒸干,结晶,粉碎得复合海藻藻盐。
优选的,所述的复合海藻藻盐的密度为1.15-1.2g/mL,所述复合藻盐中总多糖含量为10-12%,氨基酸总含量为6-8%,总酚类化合物含量为2-3%。
优选的,本发明还提供了复合海藻藻盐的应用,主要包括在压片果糖中的应用和在烘培面包中的应用。
优选的,所述的复合海藻藻盐在压片果糖中的应用,其特征在于包括以下步骤:
(1)将25kg海藻糖、25kg葡萄糖、12.5kg麦芽糖、5kg海藻藻盐、1.5kg的柠檬酸加入搅拌机内搅拌,搅拌过程中添加色素、香精,搅拌均匀后得混合料;
(2)将混合料置于造粒机上造粒,将颗粒料平铺于无孔筛上,放入烘干房,在40-50℃条件下干燥10-12h;
(3)将干燥的颗粒通过脱粒机,去除较大颗粒后转移至压片机中压片,捡片,包装后即得富含海藻藻盐的压片糖果。
优选的,所述的复合海藻藻盐在压片果糖中的应用中的步骤(1)中所述的色素为柠檬黄/亮蓝/诱惑红中的一种,其添加量在0.005-0.01kg之间;所述的香精的加入量为0.2kg。
优选的,所述的复合海藻藻盐在烘培面包中的应用,其特征在于包括以下步骤:
(1)将50kg面包粉、5kg混匀后的鸡蛋浆、10kg海藻糖、1kg的麦芽糖浆、2kg的全脂奶粉、6kg的黄奶油和4kg的海藻藻盐倒入和面机料斗加20kg冰水搅拌混合后加入添加剂,搅拌得面团;
(2)将搅拌好的面团通过压面机进行辊压成片状后转移至-18℃的冷库进行冷冻10-12h后取出,稍回温后经开酥机压制2次,将面皮接口与输送带平行,经压面机再3次碾压,碾压平整后,切掉边缘的没有黄油的边角料,将压好的面皮3层对折;
(3)将步骤(2)所得面皮放在压面机上,压制两次后把将其旋转90°继续压制,待机器停止后得开酥好的面皮,按照标准的宽度用切刀切成长条,等待成型;
(4)将25kg肉馅料到夹馅机中,将切好的面皮平整的放置在机器的进料斗上,开动机器,开动送馅按钮,成型后转移至醒发室,在温度为35-45℃,湿度70-85%的条件下醒发2.5-3小时,将其转移至烘烤炉中进行烘烤,烘烤至颜色金黄后冷却包装,即得富含海藻藻盐的面包。
优选的,所述的复合海藻藻盐在烘培面包中的应用的步骤(2)中所述的添加剂为由2kg山梨糖醇、1kg酵母、0.75kg复配乳化剂、0.5kg甘油、0.5kg磷脂、0.12kg丙酸钙、0.06kg脱氢乙酸钠和0.3kg香精组成。
优选的,所述的复合海藻藻盐在烘培面包中的应用的步骤(3)中所述的烘培时烤炉的温度条件为:一段面火温度200-260℃,底火温度180-240℃;二段面火温度200-260℃,底火温度180-240℃;三段面火温度220-270℃,底火温度180-220℃;四段面火温度200-260℃,底火温度180-240℃;五段面火温度180-240℃,底火温度170-230℃,烘烤时间15min。
现有技术相比,本发明所述的一种复合海藻藻盐的制备方法及其应用具有以下有益效果:本发明采用利用海发菜、龙须菜、坛紫菜、海带、裙带菜、江蓠作为复合原料,使得提取的藻盐中富含氨基酸、多糖和多酚等营养成分;本发明采用浸提和水煮提取法制备方法简单,制得的藻盐可以直接用于果糖和面包的制作中。
具体实施方式
【实施例1】
一种复合海藻藻盐的制备方法及其在压片果糖中的应用,其特征在于包括以下步骤
(1)分别将海发菜、龙须菜、坛紫菜、海带、裙带菜、江蓠洗净,自然晾干后放入切碎机内切成长度为小于5mm的海发菜碎片、龙须菜碎片、坛紫菜碎片、海带碎片、裙带菜碎片、江蓠碎片;
(2)按质量百份数算将18份海发菜碎片、4份龙须菜碎片、10份坛紫菜碎片、55份海带碎片、12份裙带菜碎片、1份江蓠切碎混合后与水按1:10的质量体积比混合,室温下浸泡14小时后升温,在96℃条件下煮沸5小时,过滤,将滤液蒸干,结晶,粉碎得密度为1.15-1.2g/mL的复合海藻藻盐;
(3)将25kg海藻糖、25kg葡萄糖、12.5kg麦芽糖、5kg海藻藻盐、1.5kg的柠檬酸加入搅拌机内搅拌,搅拌过程中添加0.005kg柠檬黄、0.2kg香精,搅拌均匀后得混合料;
(4)将混合料置于造粒机上造粒,将颗粒料平铺于无孔筛上,放入烘干房,在45℃条件下干燥12h;
(5)将干燥的颗粒通过脱粒机,以去除较大颗粒后转移至压片机中压片,捡片,包装后即得富含海藻藻盐的压片糖果。
【实施例2】
一种复合海藻藻盐的制备方法及其在烘培面包的应用,其特征在于包括以下步骤
(1)分别将海发菜、龙须菜、坛紫菜、海带、裙带菜、江蓠洗净,自然晾干后放入切碎机内切成长度为小于5mm的海发菜碎片、龙须菜碎片、坛紫菜碎片、海带碎片、裙带菜碎片、江蓠碎片;
(2)按质量百份数算将18份海发菜碎片、4份龙须菜碎片、10份坛紫菜碎片、55份海带碎片、12份裙带菜碎片、1份江蓠切碎混合后与水按1:10的质量体积比混合,室温下浸泡12小时后升温,在97℃条件下煮沸5小时,过滤,将滤液蒸干,结晶,粉碎得密度为1.15-1.2g/mL的复合海藻藻盐;
(3)将50kg面包粉、5kg混匀后的鸡蛋浆、10kg海藻糖、1kg的麦芽糖浆、2kg的全脂奶粉、6kg的黄奶油和4kg的海藻藻盐倒入和面机料斗加20kg冰水搅拌混合后加入2kg山梨糖醇、1kg酵母、0.75kg复配乳化剂、0.5kg甘油、0.5kg磷脂、0.12kg丙酸钙、0.06kg脱氢乙酸钠和0.3kg香精混,搅拌,得面团;
(2)将搅拌好的面团通过压面机进行辊压成片状后转移至-18℃的冷库进行冷冻11h后取出,稍回温后经开酥机压制2次,将面皮接口与输送带平行,经压面机再3次碾压,碾压平整后,切掉边缘的没有黄油的边角料,将压好的面皮3层对折;
(3)将步骤(2)得到的面皮放在压面机上,压制两次后把将其旋转90°继续压制,待机器停止得开酥好的面皮,按照标准的宽度用切刀切成长条,等待成型;
(4)将25kg肉馅料到夹馅机中,将切好的面皮平整的放置在机器的进料斗上,开动机器,开动送馅按钮成型后转移至醒发室,在温度为35-45℃,湿度70-85%条件下醒发2.5-3小时后将其转移至烘烤炉中进行烘烤,烤炉的温度条件为:一段面火温度200-260℃,底火温度180-240℃;二段面火温度200-260℃,底火温度180-240℃;三段面火温度220-270℃,底火温度180-220℃;四段面火温度200-260℃,底火温度180-240℃;五段面火温度180-240℃,底火温度170-230℃,烘烤时间15min,烘烤成颜色金黄后,冷却包装即得富含海藻藻盐的面包。
对于本领域的普通技术人员而言,具体实施例只是对本发明进行了示例性描述,显然本发明具体实现并不受上述方式的限制,只要采用了本发明的方法构思和技术方案进行的各种非实质性的改进,或未经改进将本发明的构思和技术方案直接应用于其它场合的,均在本发明的保护范围之内。
Claims (8)
1.一种复合海藻藻盐的制备方法,其特征在于包括以下步骤
(1)分别将海发菜、龙须菜、坛紫菜、海带、裙带菜、江蓠洗净,自然晾干后放入切碎机内切成长度为小于5mm的海发菜碎片、龙须菜碎片、坛紫菜碎片、海带碎片、裙带菜碎片、江蓠碎片;
(2)按质量百份数算将18份海发菜碎片、4份龙须菜碎片、10份坛紫菜碎片、55份海带碎片、12份裙带菜碎片、1份江蓠切碎混合后与水按1:10的质量体积比混合,室温下浸泡12-16小时后升温,在95-98℃条件下煮沸4-6小时,过滤,将滤液蒸干,结晶,粉碎得复合海藻藻盐。
2.根据权利要求1所述的一种复合海藻藻盐的制备方法,其特征在于步骤(2)中所述的复合海藻藻盐的密度为1.15-1.2g/mL,所述复合藻盐中总多糖含量为10-12%,氨基酸总含量为6-8%,总酚类化合物含量为2-3%。
3.根据权利要求1-2所述的复合海藻藻盐,本发明还提供了复合海藻藻盐的应用,主要包括在压片果糖中的应用和在烘培面包中的应用。
4.根据权利要求3所述的复合海藻藻盐在压片果糖中的应用,其特征在于包括以下步骤:
(1)将25kg海藻糖、25kg葡萄糖、12.5kg麦芽糖、5kg海藻藻盐、1.5kg的柠檬酸加入搅拌机内搅拌,搅拌过程中添加色素、香精,搅拌均匀后得混合料;
(2)将混合料置于造粒机上造粒,将颗粒料平铺于无孔筛上,放入烘干房,在40-50℃条件下干燥10-12h;
(3)将干燥的颗粒通过脱粒机,去除较大颗粒后转移至压片机中压片,捡片,包装后即得富含海藻藻盐的压片糖果。
5.根据权利要求4所述的复合海藻藻盐在压片果糖中的应用,其特征在于步骤(1)中所述的色素为柠檬黄/亮蓝/诱惑红中的一种,其添加量在0.005-0.01kg之间;所述的香精的加入量为0.2kg。
6.根据权利要求3所述的复合海藻藻盐在烘培面包中的应用,其特征在于包括以下步骤:
(1)将50kg面包粉、5kg混匀后的鸡蛋浆、10kg海藻糖、1kg的麦芽糖浆、2kg的全脂奶粉、6kg的黄奶油和4kg的海藻藻盐倒入和面机料斗加20kg冰水搅拌混合后加入添加剂,搅拌得面团;
(2)将搅拌好的面团通过压面机进行辊压成片状后转移至-18℃的冷库进行冷冻10-12h后取出,稍回温后经开酥机压制2次,将面皮接口与输送带平行,经压面机再3次碾压,碾压平整后,切掉边缘的没有黄油的边角料,将压好的面皮3层对折;
(3)将步骤(2)所得面皮放在压面机上,压制两次后把将其旋转90°继续压制,待机器停止后得开酥好的面皮,按照标准的宽度用切刀切成长条,等待成型;
(4)将25kg肉馅料到夹馅机中,将切好的面皮平整的放置在机器的进料斗上,开动机器,开动送馅按钮,成型后转移至醒发室,在温度为35-45℃,湿度70-85%的条件下醒发2.5-3小时,将其转移至烘烤炉中进行烘烤,烘烤至颜色金黄后冷却包装,即得富含海藻藻盐的面包。
7.根据权利要6所述的复合海藻藻盐在烘培面包中的应用,其特征在于步骤(2)中所述的添加剂为由2kg山梨糖醇、1kg酵母、0.75kg复配乳化剂、0.5kg甘油、0.5kg磷脂、0.12kg丙酸钙、0.06kg脱氢乙酸钠和0.3kg香精组成。
8.根据权利要6所述的复合海藻藻盐在烘培面包中的应用,其特征在于步骤(3)中所述的烘培时烤炉的温度条件为:一段面火温度200-260℃,底火温度180-240℃;二段面火温度200-260℃,底火温度180-240℃;三段面火温度220-270℃,底火温度180-220℃;四段面火温度200-260℃,底火温度180-240℃;五段面火温度180-240℃,底火温度170-230℃,烘烤时间15min。
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