CN111357922A - Sweet corn seaweed vegetable granules and preparation method thereof - Google Patents
Sweet corn seaweed vegetable granules and preparation method thereof Download PDFInfo
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- CN111357922A CN111357922A CN202010279361.XA CN202010279361A CN111357922A CN 111357922 A CN111357922 A CN 111357922A CN 202010279361 A CN202010279361 A CN 202010279361A CN 111357922 A CN111357922 A CN 111357922A
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- sweet corn
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- 241000482268 Zea mays subsp. mays Species 0.000 title claims abstract description 57
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 36
- 239000008187 granular material Substances 0.000 title claims description 30
- 238000002360 preparation method Methods 0.000 title claims description 17
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- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 7
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 6
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims abstract description 6
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 14
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- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 7
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 7
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 7
- 239000005022 packaging material Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
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- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
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- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 abstract 1
- 229940050410 gluconate Drugs 0.000 abstract 1
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- 235000015097 nutrients Nutrition 0.000 description 13
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- 235000013305 food Nutrition 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000003969 glutathione Nutrition 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000001055 magnesium Nutrition 0.000 description 1
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- 229940091250 magnesium supplement Drugs 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000011649 selenium Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229940091258 selenium supplement Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/101—Addition of antibiotics, vitamins, amino-acids, or minerals
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cereal-Derived Products (AREA)
Abstract
A process for preparing the seaweed vegetable particles of sweet corn includes such steps as preparing aqueous solution from seaweed extract, sodium caseinate and β cyclodextrin, stirring, regulating temp and pH value, homogenizing, spray drying until the water content is less than 10%, thawing frozen sweet corn particles, adding hot water, scalding, taking out, draining, adding sweet corn particles (6-8 portions), oligofructose (0.01-0.05 portion), VC (0.001-0.005 portion), Ca gluconate (0.001-0.003 portion) and water (1-3 portions), stirring at 60-90 deg.C, beating, adding seaweed extract (1 portion), stirring, and vacuum freeze drying.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to sweet corn seaweed vegetable granules and a preparation method thereof.
Background
The sweet corn contains rich vitamins, calcium, glutathione, vitamins, magnesium, selenium, fatty acid and other nutrient components, has the characteristics of fruits and vegetables due to various vitamins and mineral substances, and is well favored by consumers. The seaweed is a general name of marine algae such as kelp, laver, undaria pinnatifida, agar and the like, is a pure natural marine biological product, and contains various nutritional ingredients such as alginic acid, crude protein, vitamins, enzymes, trace elements and the like. For further utilization of the seaweed, one extracts the seaweed to obtain a seaweed extract. The seaweed extract has salty taste, natural fishy smell and poor taste, and the fishy smell is difficult to cover if the seaweed extract is applied to the food industry, so that the sensory and nutritional values of the product are influenced.
Disclosure of Invention
The invention aims to provide sweet corn seaweed vegetable granules and a preparation method thereof.
In order to realize the purpose, the invention provides a preparation method of sweet corn seaweed vegetable granules, which comprises the following steps:
(1) embedding seaweed extract, namely preparing 1 part of seaweed extract, 0.5-1 part of sodium caseinate and 0.3-0.8 part of β cyclodextrin into 20-30% aqueous solution by mass fraction, uniformly stirring, heating to 60-90 ℃, adjusting the pH value of the aqueous solution to 6-7.5, passing through a homogenizer, homogenizing until the solution is uniformly dispersed, spray-drying, wherein the pressure of a spray head is 16-24Mpa, the powder outlet temperature of spray-drying is 60-90 ℃, and the end point moisture is less than 10% for later use;
(2) and (3) processing the sweet corn: thawing frozen sweet corn kernels serving as a raw material at 0-5 ℃ for 16-24h, adding the thawed frozen sweet corn kernels into hot water with the temperature of more than 60-90 ℃, blanching for 1-5min, taking out, and draining until no continuous water drops exist for later use;
(3) preparing materials: adding 6-8 parts of sweet corn treated in the step (2), 0.01-0.05 part of fructo-oligosaccharide, 0.001-0.005 part of vitamin C, 0.001-0.003 part of calcium gluconate and 1-3 parts of water into a mixing container, uniformly stirring to obtain a mixed solution, stirring for 10-30min at a stirring speed of 15-45r/min, and simultaneously heating the mixed solution to a temperature of 60-90 ℃;
(4) pulping: pulping the mixed solution by using a colloid mill, and adjusting the gear of the colloid mill to 15-40 mu m;
(5) homogenizing: homogenizing under 15-30Mpa for 1-3 times;
(6) secondary burdening: adding 1 part of the seaweed extract treated in the step (1) into the homogenized material, and uniformly stirring at normal temperature for 5-10min at a stirring speed of 15-30 r/min;
(7) vacuum freeze drying: transferring the mixed solution after secondary blending into a crawler-type monomer instant freezer or an instant freezer, and freezing until the central temperature of the mixed solution is lower than-30 ℃; and putting the materials into a vacuum drying oven, vacuumizing to 20-120pa, starting heating, and obtaining the sweet corn seaweed vegetable particles with the reference heating curves of 90 ℃ for 6 hours, 75 ℃ for 3 hours, 65 ℃ for 6 hours, 60 ℃ for 5 hours and 50 ℃ for 3 hours, wherein the moisture content at the drying end point is less than 5%.
Preferably, in the step (1), 1 part of the seaweed extract, 0.5 part of sodium caseinate and 0.8 part of β part of cyclodextrin are prepared into an aqueous solution with the mass fraction of 20%, the aqueous solution is uniformly stirred, heated to 90 ℃, the pH value of the aqueous solution is adjusted to be 7, the aqueous solution is homogenized by a homogenizer until the solution is uniformly dispersed, then spray drying is carried out, the pressure of a spray head is 24Mpa, the temperature of the spray drying powder outlet is 60 ℃, and the end point moisture is less than 10% for later use.
Preferably, in the step (1), the frozen sweet corn kernels are used as raw materials, unfreezing is carried out for 16h at the temperature of 5 ℃, then the frozen sweet corn kernels are added into hot water with the temperature of over 60 ℃ for blanching for 2min, and then the frozen sweet corn kernels are fished out and drained till no continuous water drops exist for later use.
Preferably, in the step (3), 7 parts of sweet corn processed in the step (2), 0.04 part of fructo-oligosaccharide, 0.004 part of vitamin C, 0.002 part of calcium gluconate and 2 parts of water are added into a mixing container and uniformly stirred to obtain a mixed solution, the stirring time is 15min, the stirring speed is 30r/min, and the mixed solution is heated to 85 ℃.
Further, pouring the mixed liquid subjected to the secondary batching treatment in the step (6) into a preset stainless steel, plastic or silica gel mold through a manual or automatic quantitative pouring machine, and filling and forming the surface; then the mould containing the mixed liquid is quickly frozen; and (5) separating the freeze-dried material from the mold by using the product dried and formed in the step (7) in an automatic demolding machine or manual beating mode.
Further, detecting the metal content of the demolded material by a metal detector; and finally, metering, sealing and packaging, and storing at normal temperature.
Preferably, the requirements for metal sensitivity are: fe, non-Fe and stainless steel are used as detection indexes, and the weight ratio of Fe: >1.0 mm; non-iron: >2.0 mm; stainless steel: >1.5 mm.
Preferably, the sealed package adopts an aluminum-containing packaging material which is made of PET12/AL7/30-100PE material.
A sweet corn seaweed vegetable granule is prepared by the above preparation method.
In addition, combining the unique endosperm taste of sweet corn, pulping and homogenizing, fusing the materials together, and finally performing vacuum freeze drying, wherein partial smell is absorbed by a collector and flows out by a vacuum pump in the stages of vacuumizing and drying.
Detailed Description
The present invention will be described in further detail with reference to examples.
Example one
A preparation method of sweet corn seaweed vegetable granules comprises the following steps:
(1) embedding seaweed extract, namely preparing an aqueous solution with the mass fraction of 20% by using 1 part of seaweed extract, 0.5 part of sodium caseinate and 0.5 part of β cyclodextrin, uniformly stirring, heating to 80 ℃, adjusting the pH value of the aqueous solution to 6, passing through a homogenizer, homogenizing until the solution is uniformly dispersed, and then performing spray drying, wherein the pressure of a spray head is 18Mpa, the powder outlet temperature of the spray drying is 65 ℃, and the final moisture content is less than 10% for later use;
(2) and (3) processing the sweet corn: thawing frozen sweet corn kernels serving as a raw material at 2 ℃ for 18h, adding the frozen sweet corn kernels into hot water with the temperature of more than 80 ℃, blanching for 1min, taking out, and draining until no continuous water drops exist for later use;
(3) preparing materials: adding 8 parts of sweet corn treated in the step (2), 0.05 part of fructo-oligosaccharide, 0.001 part of vitamin C, 0.001 part of calcium gluconate and 3 parts of water into a mixing container, uniformly stirring to obtain a mixed solution, stirring for 10min at a stirring speed of 45r/min, and simultaneously heating the mixed solution to a temperature of 90 ℃;
(4) pulping: pulping the mixed solution by using a colloid mill, and adjusting the gear of the colloid mill to 15-40 mu m;
(5) homogenizing: homogenizing under 15Mpa for 3 times to enhance affinity between materials, reduce particle difference, and improve stability;
(6) secondary burdening: adding 1 part of the seaweed extract treated in the step (1) into the homogenized material, and uniformly stirring at normal temperature for 5-10min at a stirring speed of 15-30 r/min; pouring the mixed solution into a preset stainless steel, plastic or silica gel mold through a manual or automatic quantitative pouring machine, and filling and molding the surface;
(7) vacuum freeze drying: transferring the mould containing the mixed solution into a crawler-type monomer instant freezer or an instant freezer, and freezing until the central temperature of the mixed solution is lower than-30 ℃; putting the materials into a vacuum drying oven, vacuumizing to 20-120pa, starting heating, and making the moisture content of the materials at the drying end point less than 5% by referring to the heating curves of 90 ℃ for 6h, 75 ℃ for 3h, 65 ℃ for 6h, 60 ℃ for 5h and 50 ℃ for 3h to obtain sweet corn seaweed vegetable grains;
(8) separating the freeze-dried material from the mold by an automatic demolding machine or a manual knocking mode for the dried and molded product; and (3) detecting the metal content of the demolded material by a metal detector, wherein the metal sensitivity requirement is as follows: fe, non-Fe and stainless steel are used as detection indexes, and the weight ratio of Fe: >1.0 mm; non-iron: >2.0 mm; stainless steel: >1.5 mm; and finally, after metering and sealing packaging, adopting an aluminum-containing packaging material for sealing packaging, wherein the packaging material is made of PET12/AL7/30-100PE and is stored at normal temperature.
Sensory evaluation and examination of items such as nutritional ingredients and bacteria were performed on the vegetable granules prepared in this example, and the results are shown in tables 1 and 2 below, respectively.
Table 1 example a sensory evaluation chart of the prepared vegetable granules
| Sensory index | Sensory evaluation |
| Taste and mouthfeel | Is crisp, has no obvious seaweed smell, and has no other foreign smell and taste |
| Tissue morphology | Has tissue shape after dehydration, and is loose and non-adhesive |
| Impurities | No foreign visible impurities |
Table 2 example one examination result of nutrient components and bacteria items of the prepared vegetable granules
As can be seen from the table 1, the sweet corn seaweed vegetable granules prepared by the preparation method have good sensory evaluation indexes, are crisp in taste, have no foreign odor and no obvious seaweed odor, and cover and slow down the adverse effect of the odor on the product.
As can be seen from the table 2, the detection results of the water, the total number of bacteria, the coliform group bacteria and the like all accord with the technical indexes of the product, and the detection results of all the nutrient components show that the nutrient loss is less, and the nutrient components in the ingredients of the product are retained to the maximum extent.
Example two
A preparation method of sweet corn seaweed vegetable granules comprises the following steps:
(1) embedding seaweed extract, namely preparing an aqueous solution with the mass fraction of 20% by using 1 part of seaweed extract, 0.5 part of sodium caseinate and 0.8 part of β cyclodextrin, uniformly stirring, heating to 90 ℃, adjusting the pH value of the aqueous solution to 7, passing through a homogenizer, homogenizing until the solution is uniformly dispersed, and then performing spray drying, wherein the pressure of a spray head is 24Mpa, the powder outlet temperature of the spray drying is 60 ℃, and the final moisture content is less than 10% for later use;
(2) and (3) processing the sweet corn: thawing frozen sweet corn kernels serving as a raw material at 5 ℃ for 16h, adding the frozen sweet corn kernels into hot water with the temperature of over 60 ℃, blanching for 2min, taking out, and draining until no continuous water drops exist for later use;
(3) preparing materials: adding 7 parts of sweet corn treated in the step (2), 0.04 part of fructo-oligosaccharide, 0.004 part of vitamin C, 0.002 part of calcium gluconate and 2 parts of water into a mixing container, uniformly stirring to obtain a mixed solution, stirring for 30min at a stirring speed of 30r/min, and simultaneously heating the mixed solution to 85 ℃;
(4) pulping: pulping the mixed solution by using a colloid mill, and adjusting the gear of the colloid mill to 15-40 mu m;
(5) homogenizing: homogenizing under 22Mpa for 2 times to enhance affinity between materials, reduce particle difference, and improve stability;
(6) secondary burdening: adding 1 part of the seaweed extract treated in the step (1) into the homogenized material, and uniformly stirring at normal temperature for 5-10min at a stirring speed of 15-30 r/min;
(7) vacuum freeze drying: transferring the mixed solution after secondary blending into a crawler-type monomer instant freezer or an instant freezer, and freezing until the central temperature of the mixed solution is lower than-30 ℃; and putting the materials into a vacuum drying oven, vacuumizing to 20-120pa, starting heating, and obtaining the sweet corn seaweed vegetable particles with the reference heating curves of 90 ℃ for 6 hours, 75 ℃ for 3 hours, 65 ℃ for 6 hours, 60 ℃ for 5 hours and 50 ℃ for 3 hours, wherein the moisture content at the drying end point is less than 5%.
Sensory evaluation and examination of items such as nutritional ingredients and bacteria were performed on the vegetable granules prepared in this example, and the results are shown in tables 3 and 4, respectively.
Table 3 sensory evaluation of vegetable granules prepared in example two
| Sensory index | Sensory evaluation |
| Taste and mouthfeel | Is crisp, has no obvious seaweed smell, and has no other foreign smell and taste |
| Tissue morphology | Has tissue shape after dehydration, and is loose and non-adhesive |
| Impurities | No foreign visible impurities |
Table 4 test results of nutrient components and bacteria items of the vegetable granules prepared in example two
As can be seen from Table 3, the sweet corn seaweed vegetable granules prepared by the preparation method have good sensory evaluation indexes, are crisp in taste, have no foreign odor and no obvious seaweed odor, and cover and slow down the adverse effect of the odor on the product.
As can be seen from Table 4, the detection results of water, total bacteria, coliform group and the like all accord with the technical indexes of the product, and the detection results of all the nutrient components show that the nutrient loss is less, and the nutrient components in the ingredients of the product are retained to the maximum extent.
EXAMPLE III
A preparation method of sweet corn seaweed vegetable granules comprises the following steps:
(1) embedding seaweed extract, namely preparing an aqueous solution with the mass fraction of 30% by using 1 part of seaweed extract, 1 part of sodium caseinate and 0.3 part of β cyclodextrin, uniformly stirring, heating to 60 ℃, adjusting the pH value of the aqueous solution to 7.5, passing through a homogenizer, homogenizing until the solution is uniformly dispersed, and then performing spray drying, wherein the pressure of a spray head is 16Mpa, the powder outlet temperature of the spray drying is 90 ℃, and the end-point moisture content is less than 10% for later use;
(2) and (3) processing the sweet corn: thawing frozen sweet corn kernels serving as a raw material at 0 ℃ for 24 hours, adding the frozen sweet corn kernels into hot water with the temperature of more than 90 ℃, blanching for 5 minutes, taking out, and draining until no continuous water drops exist for later use;
(3) preparing materials: adding 6 parts of sweet corn treated in the step (2), 0.01 part of fructo-oligosaccharide, 0.003 part of vitamin C, 0.003 part of calcium gluconate and 1 part of water into a mixing container, uniformly stirring to obtain a mixed solution, stirring for 15min at a stirring speed of 15r/min, and simultaneously heating the mixed solution to a temperature of 60 ℃;
(4) pulping: pulping the mixed solution by using a colloid mill, and adjusting the gear of the colloid mill to 15-40 mu m;
(5) homogenizing: homogenizing under 30Mpa for 1 time to enhance affinity between materials, reduce particle difference, and improve stability;
(6) secondary burdening: adding 1 part of the seaweed extract treated in the step (1) into the homogenized material, and uniformly stirring at normal temperature for 5-10min at a stirring speed of 15-30 r/min; pouring the mixed solution into a preset stainless steel, plastic or silica gel mold through a manual or automatic quantitative pouring machine, and filling and molding the surface;
(7) vacuum freeze drying: transferring the mould containing the mixed solution into a crawler-type monomer instant freezer or an instant freezer, and freezing until the central temperature of the mixed solution is lower than-30 ℃; putting the materials into a vacuum drying oven, vacuumizing to 20-120pa, starting heating, and making the moisture content of the materials at the drying end point less than 5% by referring to the heating curves of 90 ℃ for 6h, 75 ℃ for 3h, 65 ℃ for 6h, 60 ℃ for 5h and 50 ℃ for 3h to obtain sweet corn seaweed vegetable grains;
(8) separating the freeze-dried material from the mold by an automatic demolding machine or a manual knocking mode for the dried and molded product; and (3) detecting the metal content of the demolded material by a metal detector, wherein the metal sensitivity requirement is as follows: fe, non-Fe and stainless steel are used as detection indexes, and the weight ratio of Fe: >1.0 mm; non-iron: >2.0 mm; stainless steel: >1.5 mm; and finally, after metering and sealing packaging, adopting an aluminum-containing packaging material for sealing packaging, wherein the packaging material is made of PET12/AL7/30-100PE and is stored at normal temperature.
Sensory evaluation and examination of items such as nutritional ingredients and bacteria were performed on the vegetable granules prepared in this example, and the results are shown in tables 5 and 6, respectively.
TABLE 5 sensory evaluation of vegetable granules prepared in EXAMPLE III
| Sensory index | Sensory evaluation |
| Taste and mouthfeel | Is crisp, has no obvious seaweed smell, and has no other foreign smell and taste |
| Tissue morphology | Has tissue shape after dehydration, and is loose and non-adhesive |
| Impurities | No foreign visible impurities |
Table 6 test results of nutrient components and bacteria items of the vegetable granules prepared in example three
As can be seen from Table 5, the sweet corn seaweed vegetable granules prepared by the preparation method have good sensory evaluation indexes, are crisp in taste, have no foreign odor and no obvious seaweed odor, and cover and slow down the adverse effect of the odor on the product.
As can be seen from Table 6, the detection results of moisture, total bacteria, coliform group and the like all accord with the technical indexes of the product, and the detection results of all the nutrient components show that the nutrient loss is less, and the nutrient components in the ingredients of the product are retained to the maximum extent.
Claims (9)
1. The preparation method of the sweet corn seaweed vegetable granules is characterized by comprising the following steps:
(1) embedding seaweed extract, namely preparing 1 part of seaweed extract, 0.5-1 part of sodium caseinate and 0.3-0.8 part of β cyclodextrin into 20-30% aqueous solution by mass fraction, uniformly stirring, heating to 60-90 ℃, adjusting the pH value of the aqueous solution to 6-7.5, passing through a homogenizer, homogenizing until the solution is uniformly dispersed, spray-drying, wherein the pressure of a spray head is 16-24Mpa, the powder outlet temperature of spray-drying is 60-90 ℃, and the end point moisture is less than 10% for later use;
(2) and (3) processing the sweet corn: thawing frozen sweet corn kernels serving as a raw material at 0-5 ℃ for 16-24h, adding the thawed frozen sweet corn kernels into hot water with the temperature of more than 60-90 ℃, blanching for 1-5min, taking out, and draining until no continuous water drops exist for later use;
(3) preparing materials: adding 6-8 parts of sweet corn treated in the step (2), 0.01-0.05 part of fructo-oligosaccharide, 0.001-0.005 part of vitamin C, 0.001-0.003 part of calcium gluconate and 1-3 parts of water into a mixing container, uniformly stirring to obtain a mixed solution, stirring for 10-30min at a stirring speed of 15-45r/min, and simultaneously heating the mixed solution to a temperature of 60-90 ℃;
(4) pulping: pulping the mixed solution by using a colloid mill, and adjusting the gear of the colloid mill to 15-40 mu m;
(5) homogenizing: homogenizing under 15-30Mpa for 1-3 times;
(6) secondary burdening: adding 1 part of the seaweed extract treated in the step (1) into the homogenized material, and uniformly stirring at normal temperature for 5-10min at a stirring speed of 15-30 r/min;
(7) vacuum freeze drying: transferring the mixed solution after secondary blending into a crawler-type monomer instant freezer or an instant freezer, and freezing until the central temperature of the mixed solution is lower than-30 ℃; and putting the materials into a vacuum drying oven, vacuumizing to 20-120pa, starting heating, and obtaining the sweet corn seaweed vegetable particles with the reference heating curves of 90 ℃ for 6 hours, 75 ℃ for 3 hours, 65 ℃ for 6 hours, 60 ℃ for 5 hours and 50 ℃ for 3 hours, wherein the moisture content at the drying end point is less than 5%.
2. The preparation method of the sweet corn seaweed vegetable granules according to claim 1, wherein in the step (1), 1 part of the seaweed extract, 0.5 part of sodium caseinate and 0.8 part of β parts of cyclodextrin are prepared into an aqueous solution with the mass fraction of 20%, the aqueous solution is uniformly stirred, heated to 90 ℃, the pH value of the aqueous solution is adjusted to be 7, the aqueous solution is homogenized by a homogenizer until the solution is uniformly dispersed, then spray drying is carried out, the pressure of a spray head is 24MPa, the powder outlet temperature of the spray drying is 60 ℃, and the final water content is less than 10% for later use.
3. The preparation method of sweet corn, seaweed and vegetable granules according to claim 1 or 2, wherein the frozen sweet corn granules are used as raw materials in the step (1), unfrozen for 16h at 5 ℃, added into hot water with the temperature of more than 60 ℃, blanched for 2min, fished out, and drained until no continuous water drops exist for later use.
4. The preparation method of the sweet corn seaweed vegetable granules according to claim 1 or 2, wherein in the step (3), 7 parts of the sweet corn processed in the step (2), 0.04 part of fructo-oligosaccharide, 0.004 part of vitamin C, 0.002 part of calcium gluconate and 2 parts of water are added into a mixing container and stirred uniformly to obtain a mixed solution, the stirring time is 15min, the stirring speed is 30r/min, and the mixed solution is heated to 85 ℃.
5. The preparation method of sweet corn, seaweed and vegetable granules according to claim 1 or 2, wherein the mixed solution after the secondary blending in the step (6) is poured into a preset stainless steel, plastic or silica gel mold through a manual or automatic quantitative pouring machine, and the surface is filled and molded; then the mould containing the mixed liquid is quickly frozen; and (5) separating the freeze-dried material from the mold by using the product dried and formed in the step (7) in an automatic demolding machine or manual beating mode.
6. The method for preparing the sweet corn seaweed vegetable granules according to claim 5, wherein the demolded material is subjected to metal content detection by a metal detector; and finally, metering, sealing and packaging, and storing at normal temperature.
7. The method for preparing the sweet corn seaweed vegetable granules according to claim 6, wherein the requirement of metal sensitivity is as follows: fe, non-Fe and stainless steel are used as detection indexes, and the weight ratio of Fe: >1.0 mm; non-iron: >2.0 mm; stainless steel: >1.5 mm.
8. The method for preparing the sweet corn seaweed vegetable granules as claimed in claim 6 or 7, wherein the sealed package is made of aluminum-containing packaging material, and the packaging material is made of PET12/AL7/30-100PE material.
9. A sweet corn seaweed vegetable pellet produced by the method of any one of claims 1 to 8.
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