CN111264858A - Seaweed bird's nest and its preparation method and use - Google Patents

Seaweed bird's nest and its preparation method and use Download PDF

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Publication number
CN111264858A
CN111264858A CN202010223480.3A CN202010223480A CN111264858A CN 111264858 A CN111264858 A CN 111264858A CN 202010223480 A CN202010223480 A CN 202010223480A CN 111264858 A CN111264858 A CN 111264858A
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China
Prior art keywords
nest
bird
cubilose
curing agent
solution
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Inventor
谭福元
马国霞
许志坚
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Chengdu Xingtai Zhigao Biotechnology Co ltd
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Chengdu Tujing Biotechnology Co ltd
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • 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
    • 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
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/272—Gellan
    • 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
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • 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
    • A23L33/175—Amino acids
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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

Abstract

The invention relates to a seaweed cubilose and a preparation method and application thereof, belonging to the technical field of food production. The invention provides a seaweed cubilose, which is a copying cubilose prepared by using sodium alginate and a curing agent as main raw materials. The seaweed edible bird's nest has the advantages of fine and smooth mouthfeel comparable to that of natural edible bird's nest in appearance, lower price and enrichment of taste and eating experience channels of the edible bird's nest. The invention also provides a preparation method of the seaweed bird's nest, which is simple to operate, stable in process and suitable for industrial production.

Description

Seaweed bird's nest and its preparation method and use
Technical Field
The invention relates to a seaweed cubilose and a preparation method and application thereof, belonging to the technical field of food production.
Background
The edible bird's nest has a long history and is always regarded as a famous traditional Chinese medicine and a rare food since ancient times. Edible bird's nest has evolved to date into a health culture in the Chinese population and is now in the way of generations. However, the edible bird's nest obtained by pure natural or artificial cultivation has low yield and high price, can be consumed by only a few people and cannot become popular food. In recent years, the consumption of edible bird's nest in China is on the trend of increasing year by year, and the natural edible bird's nest is difficult to meet the consumption requirements of people.
The profiling food is a new variety in the food industry, is an application result of the profiling technology in the food industry, simulates natural food in shape, flavor or nutrition, and has the characteristics of convenience in eating, nutrition, health, unique flavor, low price and the like. Various countries in the world have competitively developed different types of profiling foods with rich nutrition, convenient eating, high quality and low price. The Japanese developed a profiling crab leg meat, and the United states developed an artificial prawn which has the appearance, color and taste comparable to natural prawn. Various meatballs such as fish balls, beef balls, shrimp balls and the like which are commonly used in chafing dish and are commonly used in the market at present are successfully applied to daily life of the profiling food. The production of the profiling food expands food resources and also meets the taste and psychological requirements of consumers on favorite foods.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art. Therefore, the invention aims to provide the seaweed bird's nest. The invention also aims to provide a preparation method and application of the seaweed cubilose.
The invention provides a seaweed cubilose, which is a copying cubilose prepared by using sodium alginate and a curing agent as main raw materials.
The seaweed cubilose is a copying cubilose prepared by taking sodium alginate as one of main raw materials, and is similar to a natural cubilose in appearance and taste.
The curing agent is a substance capable of crosslinking sodium alginate to form gel.
Further, the seaweed cubilose is mainly prepared from the following raw materials in parts by weight: 1-5 parts of sodium alginate and 1-3 parts of a curing agent.
Preferably, the seaweed cubilose is mainly prepared from the following raw materials in parts by weight: 2-5 parts of sodium alginate and 1-3 parts of a curing agent.
Preferably, the composition is mainly prepared from the following raw materials in parts by weight: 1-3 parts of sodium alginate and 1-2 parts of a curing agent.
Preferably, the composition is mainly prepared from the following raw materials in parts by weight: 1-3 parts of sodium alginate and 1 part of a curing agent.
Further, the curing agent is selected from calcium salts capable of liberating calcium ions in water.
Preferably, the curing agent is at least one selected from calcium lactate, calcium chloride and calcium carbonate.
Further, the raw material also comprises sodium bicarbonate. The problem that the seaweed cubilose is easy to dissolve during high-temperature sterilization can be solved by adding the sodium bicarbonate, and the shape and the taste of the cubilose of the seaweed cubilose product can be maintained.
Preferably, the raw material further comprises 0.2-0.5 part of sodium bicarbonate.
Further, the raw material also comprises at least one of cubilose, cubilose acid and protein.
Furthermore, the raw materials also comprise 0.001-1 part of cubilose, which is calculated by the weight of the dry base of the cubilose.
Further, the edible bird's nest is selected from at least one of dry edible bird's nest, cured edible bird's nest, edible bird's nest hydrolysate and edible bird's nest zymolyte.
Further, the cubilose is crushed to-60 meshes.
Preferably, the cubilose is crushed to-100 meshes.
Furthermore, the raw material also comprises 0.001-1 part of cubilose acid.
Furthermore, the raw material also comprises 0.2-2 parts of protein.
Further, the protein is water-soluble protein.
Further, the raw material also comprises edible gum.
Preferably, the addition amount of the edible gum is not more than 20% w/w of the sodium alginate.
Further, the edible gum is at least one selected from gellan gum, locust bean gum, carrageenan, xanthan gum and konjac gum.
Furthermore, the raw material also comprises at least one of epidermal growth factor, trace elements and amino acids.
Further, the raw materials also comprise edible essence.
Preferably, the raw materials further comprise 0.1-0.5 part of edible essence.
Further, the raw materials also comprise a sweetener.
Preferably, the raw material also comprises 0.1-2 parts of sweetener.
Further, the sweetener is at least one selected from monosaccharide, disaccharide, oligosaccharide, sugar alcohol and sweet glycoside, or is natural material containing the sweetener.
Preferably, the disaccharide is white granulated sugar.
Further, the raw materials also comprise an emulsifier.
Preferably, the raw material further comprises 0.01-1.0 part of an emulsifier.
Further, the emulsifier is at least one selected from monoglyceride, sucrose ester, sodium caseinate and microcrystalline cellulose.
Further, the raw material also comprises an acidity regulator.
Preferably, the raw material also comprises 0.01-0.1 part of acidity regulator.
Further, the acidity regulator is at least one selected from sodium hexametaphosphate, sodium bicarbonate, citric acid, malic acid, lactic acid, phosphoric acid, tartaric acid, meta-tartaric acid, acetic acid, hydrochloric acid, adipic acid, fumaric acid, sodium hydroxide, potassium carbonate, sodium citrate, potassium citrate and monosodium citrate.
The invention provides a preparation method of seaweed cubilose, which comprises the following steps: a. preparing a colloidal solution: swelling sodium alginate in water for later use; b. preparing a gel: b, adding the colloidal solution obtained in the step a into a curing agent solution, curing, and collecting suspended gel for later use; c. shaping and/or drying: and (c) shaping and/or drying the gel obtained in the step (b) to obtain the gel.
Further, in the step a, water is heated to 85-90 ℃, a shearing machine is started, and sodium alginate is slowly added to fully swell in the water.
Further, the weight percentage of the sodium alginate in the colloidal solution in the step a is 0.1-2.0%.
Preferably, the weight percentage of the sodium alginate in the colloidal solution in the step a is 0.1-1.0%.
Preferably, the weight percentage of the sodium alginate in the colloidal solution in the step a is 0.2-1.0%.
Further preferably, the weight percentage of the sodium alginate in the colloidal solution in the step a is 0.2-0.6%.
Further, cubilose is added into the colloidal solution in the step a.
Preferably, the weight percentage of the cubilose in the colloidal solution is 0.001-1%.
Further preferably, the weight percentage of the cubilose in the colloidal solution is 0.01-0.5%.
Further, cubilose acid is added into the colloidal solution in the step a.
Preferably, the weight percentage of the cubilose acid in the colloidal solution is 0.01-1%.
Further preferably, the weight percentage of the cubilose acid in the colloid solution is 0.1-0.5%.
Further, protein is added into the colloidal solution in the step a.
Preferably, the weight percentage of the protein in the colloidal solution is 0.05-5%.
Further preferably, the weight percentage of the protein in the colloidal solution is 0.1-2%.
Further, a sweetening agent is added into the colloidal solution in the step a.
Preferably, the weight percentage of the sweetener in the colloidal solution is 0.001-5%.
Further preferably, the weight percentage of the sweetening agent in the colloidal solution is 0.005-2%.
Further, an emulsifier is added into the colloidal solution in the step a.
Preferably, the weight percentage of the emulsifier in the colloidal solution is 0.1-0.5%.
Further, step b will cool to below 50℃ colloidal solution added to curing agent solution.
Preferably, step b adds the colloidal solution cooled to below 35 ℃ to the curing agent solution.
Further, the concentration of the curing agent solution in the step b is 0.05-3.0% w/w.
Preferably, the concentration of the curing agent solution in step b is 0.1-2.0% w/w.
Preferably, the concentration of the curing agent solution in step b is 0.1-1.0% w/w.
Further preferably, the concentration of the curing agent solution in step b is 0.2-0.5% w/w.
Further, cubilose acid is also added into the curing agent solution in the step b, wherein the concentration of the cubilose acid is as follows: the concentration of the cubilose acid in the colloidal solution in the step a is (0.1-2): 1.
further, the temperature of the curing agent solution in the step b is controlled below 35 ℃.
Preferably, the temperature of the curing agent solution in the step b is controlled below 25 ℃.
Further, the addition in the step b is added in a manner of pressurizing or not pressurizing and only relying on gravity.
Further, the adding in the step b adopts a dropping or injecting mode.
Further, the dropping is performed by a dropper, a funnel or a screen.
Further, the injection is performed through a syringe needle, a constant flow pump or a molding die.
Further, the adding keeps the distance between the bottom of the dripper, the needle or the screen and the liquid level of the curing agent solution to be 1-25 cm.
Preferably, the addition maintains the distance between the bottom of the dripper, needle or screen and the surface of the curing agent solution to be 5-15 cm.
Preferably, the addition maintains the bottom of the dripper, needle or screen at a distance of 5cm from the surface of the hardener solution.
Furthermore, the aperture of the dropper, the needle or the screen is 0.5-2.0 mm.
Further, the adding in the step b adopts a dropwise adding mode to obtain spherical, blocky and/or granular gel; or, the addition in the step b adopts a line-and-strip injection mode to obtain fibrous and/or strip-shaped gel.
And further, in the step b, the colloidal solution is intermittently injected into the curing agent solution through a syringe needle to obtain strip-shaped gel, wherein the aperture of the needle is 0.1-6mm, and the distance between the needle and the liquid level is about 1-25 cm.
Preferably, the colloidal solution is intermittently injected into the curing agent solution through a syringe needle in the step b to obtain a strip gel, wherein the diameter of the needle is 1mm, and the distance between the needle and the liquid level is about 5 cm.
And further, continuously injecting the colloidal solution into the curing agent solution at the speed of 1-5mL/min by a constant flow pump to obtain strip gel, wherein the aperture of a needle is 0.5-2mm, and the distance between the needle and the liquid level is about 1-10 cm.
Preferably, in the step b, the cubilose colloid solution is continuously injected into the curing agent solution through a constant flow pump at the speed of 5mL/min to obtain a strip gel, wherein the aperture of a needle is 2mm, and the distance between the needle and the liquid surface is about 5 cm.
Further, the curing time of the step b is 5-30 minutes.
Further, the diameter of the suspension gel in the step b is 0.5-5 mm.
Further, step c, winding the gel on a model with the shape of the edible bird's nest, and drying to obtain the seaweed edible bird's nest with the appearance of the edible bird's nest.
Further, the drying in the step c controls the drying temperature to be 45-55 ℃.
Further, the drying in the step c controls the water content of the product to be 8-15% w/w.
Further, the preparation method also comprises the following steps: and (c) sterilizing the gel obtained in the step c at 121 ℃.
Preferably, the sterilization is carried out by putting the gel into 0.3-0.5 per mill w/w sodium bicarbonate water solution.
Further, the preparation method also comprises the following steps: and c, soaking the dried gel in the step c in 0.3-0.5 per mill w/w sodium bicarbonate or sodium chloride aqueous solution for rehydration, and cleaning to obtain the cured cubilose.
The invention provides application of the seaweed cubilose in preparing cubilose flavor food.
Further, the cubilose flavor food is instant cubilose or cubilose beverage.
Sodium alginate is polysaccharide carbohydrate extracted from Sargassum, is a natural water soluble dietary cellulose, can slow down absorption of fat, sugar and salt, has effects of reducing serum cholesterol, triglyceride in blood and blood sugar, and can prevent modern diseases such as hypertension, diabetes, obesity, etc.; in addition, it can inhibit the accumulation of harmful metals such as strontium, cadmium, lead, etc. in the body in the intestinal tract.
The invention provides a profiling cubilose prepared by sodium alginate, which is very similar to a natural cubilose in appearance and taste. Furthermore, the nutritional ingredients of the edible bird's nest are added into the seaweed edible bird's nest, so that the prepared seaweed edible bird's nest has the appearance of the natural edible bird's nest, the taste and the nutritional efficacy can be comparable to those of the natural edible bird's nest, but the price is lower, and the experience channel of tasting and eating the edible bird's nest is enriched. The invention also provides a preparation method of the seaweed bird's nest, which is simple to operate, stable in process and suitable for industrial production. The seaweed bird's nest can be used as a substitute of natural bird's nest, the using method is completely consistent with that of the natural bird's nest, the seaweed bird's nest can be directly used for making instant bird's nest, bird's nest beverage and other bird's nest flavor foods or can be used for making instant bird's nest, bird's nest beverage and other bird's nest flavor foods after being dried and rehydrated, and the seaweed bird.
Detailed Description
The invention provides a seaweed cubilose, which is a copying cubilose prepared by using sodium alginate and a curing agent as main raw materials.
Aiming at the problems of low yield and high price of natural cubilose, aiming at enriching the experience channel of tasting and eating of the cubilose and meeting the taste and psychological requirements of consumers on the cubilose, the inventor of the invention provides a profile modeling cubilose prepared by taking sodium alginate and curing agent as main raw materials through researching the prior various edible gums, and the profile modeling cubilose has appearance and taste and can be comparable with the natural cubilose in nutritional efficacy. The quality evaluation result of the profiling cubilose shows that the silk of the profiling cubilose manufactured in all embodiments of the invention is smooth and cool, has a similar taste to the cubilose silk, and can customize and adjust the hardness and elasticity of the cubilose silk according to the preference of consumers, thereby meeting the requirements of different consumers.
The scheme of the invention will be explained with reference to the examples. It will be appreciated by those skilled in the art that the following examples are illustrative of the invention only and should not be taken as limiting the scope of the invention. The examples, where specific techniques or conditions are not indicated, are to be construed according to the techniques or conditions described in the literature in the art or according to the product specifications. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1 preparation of seaweed bird's nest strips of the invention
1, weighing 3.0g of sodium alginate, slowly adding the sodium alginate into 1L of hot water with the temperature of 85-90 ℃, and stirring to dissolve.
2, opening the shearing machine and maintaining the shearing for 15-20 minutes, keeping the constant temperature at 85-90 ℃ to fully swell the sodium alginate in the water, and cooling to below 35 ℃ for later use.
3 preparing calcium lactate solution: weighing 3.0g of calcium lactate and 3.0g of cubilose acid, adding into 500mL of hot water with the temperature of 80-90 ℃, fully stirring and dissolving, and cooling to the temperature below 30 ℃ for later use.
4, preparing the swallow alginate strips: and (3) injecting the sodium alginate solution prepared in the step (2) into the calcium lactate solution prepared in the step (3) through a needle dropper to obtain the bird's nest strip colloid, wherein the aperture of a needle is 1mm, and the distance between the needle and the liquid level is about 10 cm.
5, curing: and (4) continuously curing the strip-shaped colloid of the cubilose prepared in the step (4) in the calcium lactate solution for 20 minutes.
6, cleaning: filtering 5 the prepared bird's nest strip colloid, washing with clear water, and draining to obtain the seaweed bird's nest strip.
Example 2 preparation of seaweed bird's nest strips of the invention
1 weighing 6.0 g of sodium alginate and 15 g of water-soluble soybean protein, slowly adding into 1L of hot water with the temperature of 85-90 ℃, and stirring for dissolving.
2, opening the shearing machine and maintaining the shearing for 15-20 minutes, keeping the constant temperature at 85-90 ℃ to ensure that the sodium alginate is fully swelled in the water, and cooling to the room temperature for later use.
3 preparing calcium lactate solution: 3.0g of calcium lactate and 5.0g of cubilose acid are weighed and added into 500mL of hot water with the temperature of 80-90 ℃, and after being fully stirred and dissolved, the mixture is cooled to room temperature for standby.
4, preparing the swallow alginate strips: and (3) pressing the sodium alginate solution prepared in the step (2) into the calcium lactate solution prepared in the step (3) through sieve holes to obtain swallow alginate strips, wherein the diameter of each sieve hole is 1mm, and the distance from each sieve hole to the liquid level is about 10 cm.
5 the steps are the same as the embodiment 1, thus obtaining the swallow strip.
Example 3 preparation of seaweed bird's nest strips of the invention
1 weighing 2.0g of sodium alginate, 2.0g of crushed bird's nest (80 meshes) and 5.0g of bird's nest acid, and mixing uniformly; then slowly adding into 1L85-90 deg.C hot water, stirring and mixing.
2, preparing a calcium lactate solution: 3.0g of calcium lactate and 5.0g of cubilose acid are weighed and added into 500mL of hot water with the temperature of 80-90 ℃, and after being fully stirred and dissolved, the mixture is cooled to room temperature for standby.
3 the rest of the procedure is as in example 1.
Example 4 preparation of seaweed bird's nest strips of the invention
1 weighing 10.0 g of sodium alginate, 5.0g of crushed bird's nest (80 meshes) and 2.0g of bird's nest acid, and mixing uniformly; then slowly adding into 1L85-90 deg.C hot water, stirring and mixing.
2, preparing a calcium lactate solution: weighing 6.0 g of calcium lactate and 5.0g of cubilose acid, adding into 500mL of hot water with the temperature of 80-90 ℃, fully stirring and dissolving, and cooling to room temperature for later use.
3 the rest of the procedure is as in example 1.
Example 5 preparation of seaweed bird's nest strips of the invention
1, weighing 3.0g of sodium alginate, 0.5g of carrageenan, 1.0g of crushed bird's nest (80 meshes) and 0.1g of bird's nest acid, and uniformly mixing; then slowly adding into 1L hot water of 85-90 deg.C, stirring and mixing.
2, preparing a calcium lactate solution: 3.0g of calcium lactate and 5.0g of cubilose acid are weighed and added into 500mL of hot water with the temperature of 80-90 ℃, and after being fully stirred and dissolved, the mixture is cooled to room temperature for standby.
3 the rest of the procedure is as in example 1.
Example 6 preparation of seaweed bird's nest cup of the invention
1 weighing 3.0g sodium alginate, 0.3g carrageenan and 3.0g calcium lactate, respectively, and preparing according to the method of example 5
2, winding the seaweed bird's nest strips prepared in the step 1 on a bird's nest model, and drying the seaweed bird's nest strips in an oven at 45 ℃ to obtain the profiling bird's nest with complete and beautiful appearance.
Example 7 preparation of seaweed bird's nest cup of the invention
And (3) winding the seaweed bird's nest strips prepared in the step (1) on a bird's nest model, and drying in an oven at 45 ℃ to obtain the profiling bird's nest with complete and beautiful appearance.
Example 8 preparation of seaweed bird's nest cup of the invention
And (3) winding the seaweed bird's nest strips prepared in the step (2) on a bird's nest model, and drying in an oven at 45 ℃ to obtain the profiling bird's nest with complete and beautiful appearance.
Example 9 further Effect of raw Material concentration on quality of profiled Swallow strips
0.5g of sodium alginate and 0.3g of calcium lactate are respectively weighed, and the other preparation process parameters are the same as example 1.
Example 10 further Effect of raw Material concentration on quality of profiled Swallow strips
0.5g of sodium alginate and 1.0g of calcium lactate are respectively weighed, and the other preparation process parameters are the same as example 1.
Example 11 further influence of raw material proportioning on quality of profiled dovetail Bar
3.0g of sodium alginate and 0.5g of calcium lactate are respectively weighed, and the other preparation process parameters are the same as example 1.
Example 12 further influence of raw material proportioning on quality of profiled dovetail strips
12.0 g of sodium alginate and 2g of calcium lactate are weighed respectively, and the other preparation process parameters are the same as example 1.
Example 13 further Effect of raw Material concentration on quality of profiled Swallow strips
30 g of sodium alginate and 40 g of calcium lactate are respectively weighed, and the other preparation process parameters are the same as those in example 1.
Example 14 further Effect of edible gum addition on quality of profiled Swallow strips
3.0g of sodium alginate, 1.0g of carrageenan and 3.0g of calcium lactate are respectively weighed, and the other preparation process parameters are the same as those in example 1.
Example 15 further Effect of temperature on quality of profiled Swallow strips
3.0g of sodium alginate and 3.0g of calcium lactate were weighed out and prepared according to the method of example 1, except that the temperature of the sodium alginate gel was maintained at 40 ℃ and the temperature of the calcium lactate solution was maintained above 40 ℃.
Example 16 further Effect of temperature on quality of profiled Swallow strips
3.0g of sodium alginate and 3.0g of calcium lactate were weighed out separately and prepared as in example 1, except that the temperature of the sodium alginate gel and calcium lactate solution was kept above 50 ℃.
Comparative example 1 preparation of profiled Swallow's strips from other edible gums
3.0g gellan gum and 3.0g calcium lactate were weighed respectively, and the other preparation process parameters were the same as in example 1.
Comparative example 2 preparation of profiling swallow strip with other edible glue as main raw material
3.0g of konjac glucomannan and 3.0g of calcium lactate were weighed, and the other preparation process parameters were the same as in example 1.
Comparative example 3 preparation of profiling swallow strip with other edible glue as main raw material
3.0g of guar gum and 3.0g of calcium lactate are weighed respectively, and the other preparation process parameters are the same as example 1.
Comparative example 4 preparation of profiling swallow strip with other edible glue as main raw material
3.0g of locust bean gum and 3.0g of calcium lactate are weighed respectively, and the other preparation process parameters are the same as example 1.
Quality evaluation of the profiling cubilose:
1. appearance and mouthfeel
The shape and the mouthfeel of the profiling cubilose prepared by the embodiment and the comparative example are compared, and the results are shown in the following table:
TABLE 1 comparison of the shape and mouthfeel of the replica bird's nest
Figure BDA0002426884680000081
Figure BDA0002426884680000091
Figure BDA0002426884680000101
As can be seen from Table 1, the edible gums different from sodium alginate, such as gellan gum, konjac gum, guar gum and locust bean gum, adopted in comparative examples 1 to 4 failed to form silks, and products in a cubilose form could not be obtained. In the embodiments 1 to 16, sodium alginate and a curing agent are used as raw materials, both the raw materials can form filaments similar to natural cubilose, and the shape and the taste can be comparable to the natural cubilose. In examples 1 to 5, the toughness, smoothness and chewing feeling of the swallow strip are very similar to those of the swallow strip; in the examples 6-8, the swallow strips are further dried and plasticized, the shape of the swallow strips is complete and beautiful, and the rehydration after soaking is good and is very similar to the mouthfeel after soaking. In examples 9 to 12, the raw materials are low in concentration or have a large difference in mixture ratio, and the obtained cubilose silk is soft, poor in performance and easy to break, and the chewing feeling of cubilose strips after entering the mouth is not good. Example 13 the raw material concentration was too high and the prepared shreds were too hard and brittle, lacking the appearance and mouthfeel of the bird's nest shreds. Example 14 with the addition of excess gum, the resulting shredded bird's nest was hard and crispy, and had a less smooth mouthfeel. In examples 15 to 16, the temperature control of sodium alginate and the curing liquid is not good, the surface of the prepared swallow shreds is adhered, and after high-temperature sterilization, the swallow shreds are partially dissolved and have soft mouthfeel.
In conclusion, the invention adopts sodium alginate and curing agent as raw materials, and consequently, the profiling food with the appearance and the taste similar to natural cubilose can be prepared. The silk of the profiling cubilose manufactured in all the embodiments is smooth and cool, has a similar taste to the cubilose silk, and can customize and adjust the hardness and elasticity of the cubilose silk according to the preference of consumers, thereby meeting the requirements of different consumers.
2. Preference test
The profiling edible bird's nest and the natural edible bird's nest prepared in the embodiment are prepared into a beverage or edible bird's nest soup product according to the same method, 60 consumers are recruited for tasting, and preference test is carried out by using a sensory analysis method GB/T12310-.
The excellent characteristics of the seaweed bird's nest prepared by the present invention will be described below by using the samples prepared in the examples and preparing the product under the same conditions as the natural bird's nest.
Preparation of suspended bird's nest samples
Preparing beverage liquid: weighing 100g of white granulated sugar; 80g of coconut milk, 1.2g of monoglyceride, 0.2g of sucrose ester, 0.5g of sodium caseinate, 1.0g of microcrystalline cellulose, 0.4g of sodium hexametaphosphate, 0.1g of baking soda, 0.5g of cubilose acid and 0.25g of coconut essence are added into 1L of water and stirred and dissolved for later use respectively.
The sample of example 1 and the same amount of natural nidus Collocaliae after soaking are added into the beverage liquid to obtain suspended nidus Collocaliae beverage products A1 and A2.
Preparation of rock candy cubilose product
And (3) adding a proper amount of rock sugar into the product prepared in the example 2, and decocting for 10 minutes to obtain the sample B1.
Weighing 5.0g of cubilose strips, soaking for 3 hours, adding a proper amount of water, stewing for 30 minutes, turning off the fire, adding a proper amount of rock sugar, covering with a cover, and stewing for 5 minutes to obtain a B2 sample.
Boiling to prepare edible bird's nest soup
Weighing one piece (about 5g) of the seaweed bird's nest prepared in the example 6, soaking for 0.5 hour, adding a proper amount of water after the bird's nest is fully soaked, stewing for 30 minutes, turning off the fire, adding a proper amount of rock sugar, covering a cover and stewing for 5 minutes to obtain a sample C1.
Weighing one (about 5g) of natural bird's nest, soaking for more than 3.0 hours, adding a proper amount of water after the bird's nest is fully soaked, stewing for 30 minutes, turning off the fire, adding a proper amount of rock sugar, covering a cover and stewing for 5 minutes to obtain a sample C2.
The specific implementation scheme is that 60 consumers, half of both men and women, are selected, testers are required to select a more preferred sample (blind sample evaluation, selection is required) from the cubilose prepared by the method and a natural cubilose sample to evaluate whether the two samples are different, according to the requirement of statistical test, when α is less than or equal to 1%, the preferred number is more than or equal to 41, the two samples are judged to be in a significant difference interval, when 5% is more than or equal to α, the preferred number is more than or equal to 39, the two samples are judged to be in a medium difference interval, when α is more than 5%, the preferred number is less than 39, the two samples are judged to be in an insignificant difference interval, and the evaluation results are as follows:
TABLE 2 paired preference test results
Figure BDA0002426884680000111
As can be seen from Table 2, the present invention has great advantages compared to the conventional cubilose, and most consumers prefer the product of the present invention particularly after the suspended cubilose beverage is prepared, and the difference is obvious. Upon analysis, consumers who prefer the inventive samples considered the inventive samples to be smoother, refreshing and not greasy to the mouth.
3. Sample stability testing
The replica bird's nest of examples 1 to 8 was sterilized at a high temperature, and a part of the sample was stored in a refrigerator at 4 ℃ as a control sample, and the remaining sample was subjected to an accelerated test at 37 ℃ for 4 months, taken out after 15 days, 30 days, 60 days and 120 days, respectively, and subjected to a differential test with the control sample to determine whether there was a sensory difference or similarity between the two samples. The test method is GB/T12311-2012 sensory analysis method three-point test. According to this method, the low-temperature control sample A and the accelerated-temperature sample B were taken out separately at a time. As stated, a set of samples requires that two of the samples be identical (i.e., from one product) and one different (i.e., from another product), and each sample is individually marked with a randomly generated three digit code. And then randomly distributed to consumers for tasting. The sample combinations were as follows: ABB, AAB, ABA, BAA, BBA, BAB. In the test, the panelist was asked to select a different sample from the other two samples (to allow guessing). 30 persons (male and female halves) are recruited for each evaluation, and according to the test requirements: when the number of correct answers is less than or equal to 11 people, the two samples are in a similar interval, namely the samples are stable; when the number of people correctly answers > 15 people, the two samples have significant difference, namely, the flavor of the sample is obviously changed and is not stable. The statistics for the number of correctly answered people in the three-point test are shown in the following table:
TABLE 3 three-Point test statistics on number of correctly answered people
Serial number After 15 days After 30 days 60 days 120 days
Example 1 11 9 10 8
Example 2 10 11 10 9
Example 3 9 11 11 10
Example 4 8 10 11 10
Example 5 11 10 12 11
Example 6 10 9 11 10
Example 7 11 10 10 9
Example 8 10 12 11 11
As can be seen from table 3, the accelerated samples and the cryopreserved control samples were not accurately discerned by the consumer within 120 days, i.e., the two samples were essentially organoleptically identical, indicating that the samples were stable and had a shelf life of at least one year at ambient temperature.
In conclusion, compared with natural cubilose, the seaweed cubilose prepared by the invention is preferred by more consumers, which shows that the seaweed cubilose has a certain degree of even more than the mouthfeel of the traditional cubilose. Accelerated tests show that the product prepared by the invention has higher stability and can be stably stored for a longer time.
It should be appreciated that the particular features, structures, materials, or characteristics described in this specification may be combined in any suitable manner in any one or more embodiments. Furthermore, the various embodiments and features of the various embodiments described in this specification can be combined and combined by one skilled in the art without contradiction.

Claims (48)

1. The seaweed cubilose is characterized in that: the profile modeling cubilose is prepared by taking sodium alginate and a curing agent as main raw materials.
2. The algal bird's nest of claim 1, characterized by: the composition is mainly prepared from the following raw materials in parts by weight: 1-5 parts of sodium alginate and 1-3 parts of a curing agent; preferably, the composition is mainly prepared from the following raw materials in parts by weight: 2-5 parts of sodium alginate and 1-3 parts of a curing agent; preferably, the composition is mainly prepared from the following raw materials in parts by weight: 1-3 parts of sodium alginate and 1-2 parts of a curing agent; preferably, the composition is mainly prepared from the following raw materials in parts by weight: 1-3 parts of sodium alginate and 1 part of a curing agent.
3. The algal bird's nest of claim 1 or 2, characterized by: the curing agent is selected from calcium salt capable of dissociating calcium ions in water; preferably, the curing agent is at least one selected from calcium lactate, calcium chloride and calcium carbonate.
4. The seaweed bird's nest according to any one of claims 1 to 3, characterized in that: the raw material also comprises sodium bicarbonate; preferably, the raw material further comprises 0.2-0.5 part of sodium bicarbonate.
5. The seaweed bird's nest of any one of claims 1 to 4, characterized by: the raw material also comprises at least one of cubilose, cubilose acid and protein.
6. The algal bird's nest of claim 5, characterized by: the raw materials also comprise 0.001-1 part of cubilose by weight of dry cubilose base.
7. The algal bird's nest of claim 5, characterized by: the edible bird's nest is selected from at least one of dry edible bird's nest, cured edible bird's nest, edible bird's nest hydrolysate and edible bird's nest zymolyte.
8. The algal bird's nest of claim 5, characterized by: the cubilose is crushed to-60 meshes; preferably, the cubilose is crushed to-100 meshes.
9. The algal bird's nest of claim 5, characterized by: the raw material also comprises 0.001-1 part of cubilose acid.
10. The algal bird's nest of claim 5, characterized by: the raw material also comprises 0.2-2 parts of protein.
11. The algal bird's nest of claim 5, characterized by: the protein is water-soluble protein.
12. The seaweed bird's nest of any one of claims 1 to 11, characterized by: the raw materials also comprise edible gum; preferably, the addition amount of the edible gum is not more than 20% w/w of the sodium alginate.
13. The algal bird's nest of claim 12, characterized by: the edible gum is at least one selected from gellan gum, locust bean gum, carrageenan, xanthan gum and konjac gum.
14. The seaweed bird's nest of any one of claims 1 to 13, characterized by: the raw material also comprises at least one of epidermal growth factor, trace elements and amino acid.
15. The seaweed bird's nest of any one of claims 1 to 14, characterized by: the raw materials also comprise edible essence; preferably, the raw materials further comprise 0.1-0.5 part of edible essence.
16. The seaweed bird's nest of any one of claims 1 to 15, characterized by: the raw materials also comprise a sweetener; preferably, the raw material also comprises 0.1-2 parts of sweetener.
17. The algal bird's nest of claim 16, characterized by: the sweetener is at least one selected from monosaccharide, disaccharide, oligosaccharide, sugar alcohol and stevioside, or is a natural raw material containing the sweetener; preferably, the disaccharide is white granulated sugar.
18. The seaweed bird's nest of any one of claims 1 to 17, characterized by: the raw materials also comprise an emulsifier; preferably, the raw material further comprises 0.01-1.0 part of an emulsifier.
19. The algal bird's nest of claim 18, characterized by: the emulsifier is at least one selected from monoglyceride, sucrose ester, sodium caseinate and microcrystalline cellulose.
20. The seaweed bird's nest of any one of claims 1 to 19, characterized by: the raw material also comprises an acidity regulator; preferably, the raw material also comprises 0.01-0.1 part of acidity regulator.
21. The algal bird's nest of claim 20, characterized by: the acidity regulator is at least one selected from sodium hexametaphosphate, sodium bicarbonate, citric acid, malic acid, lactic acid, phosphoric acid, tartaric acid, acetic acid, hydrochloric acid, adipic acid, fumaric acid, sodium hydroxide, potassium carbonate, sodium citrate, potassium citrate and monosodium citrate.
22. The method for preparing the seaweed bird's nest as claimed in any one of claims 1 to 21, which is characterized in that: the method comprises the following steps: a. preparing a colloidal solution: swelling sodium alginate in water for later use; b. preparing a gel: b, adding the colloidal solution obtained in the step a into a curing agent solution, curing, and collecting suspended gel for later use; c. shaping and/or drying: and (c) shaping and/or drying the gel obtained in the step (b) to obtain the gel.
23. The method of claim 22, wherein: the weight percentage of the sodium alginate in the colloidal solution in the step a is 0.1-2.0%; preferably, the weight percentage of the sodium alginate in the colloidal solution in the step a is 0.1-1.0%; preferably, the weight percentage of the sodium alginate in the colloidal solution in the step a is 0.2-1.0%; further preferably, the weight percentage of the sodium alginate in the colloidal solution in the step a is 0.2-0.6%.
24. The method of claim 22, wherein: step a, cubilose is also added into the colloidal solution; preferably, the weight percentage of the cubilose in the colloidal solution is 0.001-1%; further preferably, the weight percentage of the cubilose in the colloidal solution is 0.01-0.5%.
25. The method of claim 22, wherein: step a, adding cubilose acid into the colloidal solution; preferably, the weight percentage of the cubilose acid in the colloidal solution is 0.01-1%; further preferably, the weight percentage of the cubilose acid in the colloid solution is 0.1-0.5%.
26. The method of claim 22, wherein: a protein is also added into the colloidal solution in the step a; preferably, the weight percentage of the protein in the colloidal solution is 0.05% -5%; further preferably, the weight percentage of the protein in the colloidal solution is 0.1-2%.
27. The method of claim 22, wherein: a sweetening agent is also added into the colloidal solution in the step a; preferably, the weight percentage of the sweetening agent in the colloidal solution is 0.001-5; further preferably, the weight percentage of the sweetening agent in the colloidal solution is 0.005-2%.
28. The method of claim 22, wherein: an emulsifier is also added into the colloidal solution in the step a; preferably, the weight percentage of the emulsifier in the colloidal solution is 0.1-0.5%.
29. The method of claim 22, wherein: step b, adding the colloidal solution cooled to below 50 ℃ into the curing agent solution; preferably, step b adds the colloidal solution cooled to below 35 ℃ to the curing agent solution.
30. The method of claim 22, wherein: the concentration of the curing agent solution in the step b is 0.05-3.0% w/w; preferably, the concentration of the curing agent solution in the step b is 0.1-2.0% w/w; preferably, the concentration of the curing agent solution in the step b is 0.1-1.0% w/w; further preferably, the concentration of the curing agent solution in step b is 0.2-0.5% w/w.
31. The method of claim 22, wherein: and c, adding cubilose acid into the curing agent solution in the step b, wherein the concentration of the cubilose acid is as follows: the concentration of the cubilose acid in the colloidal solution in the step a is (0.1-2): 1.
32. the method of claim 22, wherein: the temperature of the curing agent solution in the step b is controlled below 35 ℃; preferably, the temperature of the curing agent solution in the step b is controlled below 25 ℃.
33. The method of claim 22, wherein: the addition in the step b is carried out in a manner of pressurizing or pressurizing only by gravity.
34. The method of claim 22 or 33, wherein: and c, adding in the step b in a dropping or injecting mode.
35. The method of claim 34, wherein: the dripping is carried out by a dropper, a funnel or a screen; the injection is carried out through a syringe needle, a constant flow pump or a molding die.
36. The method of claim 35, wherein: the distance between the bottom of the dripper, the needle or the screen and the liquid level of the curing agent solution is kept to be 1-25 cm; preferably, the distance between the bottom of the dripper, the needle or the screen and the liquid level of the curing agent solution is kept between 5 and 15 cm; preferably, the addition maintains the bottom of the dripper, needle or screen at a distance of 5cm from the surface of the hardener solution.
37. The method of claim 35, wherein: the aperture of the dropper, the needle or the screen is 0.5-2.0 mm.
38. The method of claim 34, wherein: dropwise adding to obtain spherical, blocky and/or granular gel; or, the addition in the step b adopts a line-and-strip injection mode to obtain fibrous and/or strip-shaped gel.
39. The method of claim 34, wherein: step b, injecting the colloidal solution into the curing agent solution in a linear manner through a syringe needle to obtain strip gel, wherein the aperture of the needle is 0.1-6mm, and the distance between the needle and the liquid level is about 1-25 cm; preferably, the needle aperture is 1mm and the needle is about 5cm from the liquid surface.
40. The method of claim 34, wherein: b, continuously injecting the colloidal solution into the curing agent solution at the speed of 1-5mL/min through a constant flow pump to obtain strip gel, wherein the aperture of a needle is 0.5-2mm, and the distance between the needle and the liquid level is about 1-10 cm; preferably, in the step b, the cubilose colloid solution is continuously injected into the curing agent solution through a constant flow pump at the speed of 5mL/min to obtain a strip gel, wherein the aperture of a needle is 2mm, and the distance between the needle and the liquid surface is about 5 cm.
41. The method of claim 22, wherein: the curing time of the step b is 5-30 minutes.
42. The method of claim 22, wherein: the diameter of the suspension gel in the step b is 0.5-5 mm.
43. The method of claim 22, wherein: and c, winding the gel on a model in the shape of the cubilose, and drying to obtain the seaweed cubilose with the cubilose shape.
44. The method of claim 22 or 51, wherein: and c, drying, namely controlling the drying temperature to be 45-55 ℃.
45. The method of claim 22 or 51, wherein: and c, drying to control the water content of the product to be 8-15% w/w.
46. The method of claim 22, wherein: further comprising the steps of: sterilizing the gel obtained in the step c at 121 ℃; preferably, the sterilization is carried out by putting the gel into 0.3-0.5 per mill w/w sodium bicarbonate water solution.
47. The method of claim 22, wherein: further comprising the steps of: and c, soaking the dried gel in the step c in 0.3-0.5 per mill w/w sodium bicarbonate or sodium chloride aqueous solution for rehydration, and cleaning to obtain the cured cubilose.
48. Use of the seaweed bird's nest of any one of claims 1 to 21 in the preparation of bird's nest flavor food; preferably, the cubilose flavor food is instant cubilose or cubilose beverage.
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