CN112586658A - Preparation method of high-nutrition artificial seafood - Google Patents
Preparation method of high-nutrition artificial seafood Download PDFInfo
- Publication number
- CN112586658A CN112586658A CN202011347304.7A CN202011347304A CN112586658A CN 112586658 A CN112586658 A CN 112586658A CN 202011347304 A CN202011347304 A CN 202011347304A CN 112586658 A CN112586658 A CN 112586658A
- Authority
- CN
- China
- Prior art keywords
- algae powder
- seafood
- leaching
- artificial seafood
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000014102 seafood Nutrition 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 86
- 241000195493 Cryptophyta Species 0.000 claims abstract description 71
- 238000002386 leaching Methods 0.000 claims abstract description 36
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 12
- 241000195628 Chlorophyta Species 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 10
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000004615 ingredient Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 16
- 241000195597 Chlamydomonas reinhardtii Species 0.000 claims description 12
- 241000251468 Actinopterygii Species 0.000 claims description 11
- 235000016709 nutrition Nutrition 0.000 claims description 9
- 230000035764 nutrition Effects 0.000 claims description 8
- 229930002875 chlorophyll Natural products 0.000 claims description 7
- 235000019804 chlorophyll Nutrition 0.000 claims description 7
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 claims description 7
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 229920002774 Maltodextrin Polymers 0.000 claims description 5
- 239000005913 Maltodextrin Substances 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000005457 ice water Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 229940035034 maltodextrin Drugs 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 4
- 240000002900 Arthrospira platensis Species 0.000 claims description 4
- 235000016425 Arthrospira platensis Nutrition 0.000 claims description 4
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims description 4
- 241000238557 Decapoda Species 0.000 claims description 4
- 229940082787 spirulina Drugs 0.000 claims description 4
- 108010068370 Glutens Proteins 0.000 claims description 3
- 235000021312 gluten Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 239000002904 solvent Substances 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- -1 sucrose ester Chemical class 0.000 claims description 2
- 229940083466 soybean lecithin Drugs 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 17
- 230000004151 fermentation Effects 0.000 abstract description 17
- 241001465754 Metazoa Species 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 238000007670 refining Methods 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 30
- 210000004369 blood Anatomy 0.000 description 30
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 26
- 239000008103 glucose Substances 0.000 description 26
- 239000000047 product Substances 0.000 description 14
- 239000000243 solution Substances 0.000 description 12
- 235000013305 food Nutrition 0.000 description 9
- 239000006187 pill Substances 0.000 description 9
- 238000012360 testing method Methods 0.000 description 9
- 201000001421 hyperglycemia Diseases 0.000 description 8
- 238000001694 spray drying Methods 0.000 description 8
- 235000000346 sugar Nutrition 0.000 description 7
- 241000699670 Mus sp. Species 0.000 description 6
- 239000002518 antifoaming agent Substances 0.000 description 6
- 238000000465 moulding Methods 0.000 description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 5
- 239000012153 distilled water Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 241000282414 Homo sapiens Species 0.000 description 4
- 241000700159 Rattus Species 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 239000001963 growth medium Substances 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 241000699666 Mus <mouse, genus> Species 0.000 description 3
- 238000010009 beating Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000003304 gavage Methods 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 239000002609 medium Substances 0.000 description 3
- 238000010172 mouse model Methods 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- 239000008347 soybean phospholipid Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- AGNTUZCMJBTHOG-UHFFFAOYSA-N 3-[3-(2,3-dihydroxypropoxy)-2-hydroxypropoxy]propane-1,2-diol Chemical compound OCC(O)COCC(O)COCC(O)CO AGNTUZCMJBTHOG-UHFFFAOYSA-N 0.000 description 2
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 description 2
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- HIMXGTXNXJYFGB-UHFFFAOYSA-N alloxan Chemical compound O=C1NC(=O)C(=O)C(=O)N1 HIMXGTXNXJYFGB-UHFFFAOYSA-N 0.000 description 2
- 235000011114 ammonium hydroxide Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 2
- 239000000920 calcium hydroxide Substances 0.000 description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 2
- 229910000365 copper sulfate Inorganic materials 0.000 description 2
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 2
- 235000005687 corn oil Nutrition 0.000 description 2
- 239000002285 corn oil Substances 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000004042 decolorization Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 244000297694 fish poison bean Species 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 230000003345 hyperglycaemic effect Effects 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- RUTXIHLAWFEWGM-UHFFFAOYSA-H iron(3+) sulfate Chemical compound [Fe+3].[Fe+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O RUTXIHLAWFEWGM-UHFFFAOYSA-H 0.000 description 2
- 229910000360 iron(III) sulfate Inorganic materials 0.000 description 2
- 210000004153 islets of langerhan Anatomy 0.000 description 2
- ZLNQQNXFFQJAID-UHFFFAOYSA-L magnesium carbonate Chemical compound [Mg+2].[O-]C([O-])=O ZLNQQNXFFQJAID-UHFFFAOYSA-L 0.000 description 2
- 239000001095 magnesium carbonate Substances 0.000 description 2
- 229910000021 magnesium carbonate Inorganic materials 0.000 description 2
- 229940099596 manganese sulfate Drugs 0.000 description 2
- 239000011702 manganese sulphate Substances 0.000 description 2
- 235000007079 manganese sulphate Nutrition 0.000 description 2
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 2
- 235000019796 monopotassium phosphate Nutrition 0.000 description 2
- 238000010899 nucleation Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000001632 sodium acetate Substances 0.000 description 2
- 235000017281 sodium acetate Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- ZPEJZWGMHAKWNL-UHFFFAOYSA-L zinc;oxalate Chemical compound [Zn+2].[O-]C(=O)C([O-])=O ZPEJZWGMHAKWNL-UHFFFAOYSA-L 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 230000010030 glucose lowering effect Effects 0.000 description 1
- 238000007446 glucose tolerance test Methods 0.000 description 1
- 229940075529 glyceryl stearate Drugs 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007928 intraperitoneal injection Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229940068196 placebo Drugs 0.000 description 1
- 239000000902 placebo Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Images
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
-
- 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
- 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
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/49—Removing colour by chemical reaction, e.g. bleaching
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a preparation method of high-nutrition artificial seafood, which comprises the following steps: (a) preparing an algae powder solution, adding an emulsifier and an auxiliary material into the algae powder solution, homogenizing and drying to obtain algae powder; (b) sending the algae powder into a grinder or an ultrafine grinder for treatment and further refining; (c) leaching and decoloring the algae powder obtained in the step (b) by using ethanol, and washing and drying to obtain white algae powder; (d) taking the white algae powder obtained in the step (c) as a main raw material, mixing the ingredients, putting the mixture into a forming machine for forming, then heating and cooking the formed artificial seafood, and cooling to obtain the finished artificial seafood. The invention takes green algae or blue algae as raw materials, can be obtained by industrialized fermentation, has safer raw material sources, does not contain animal components basically in the manufactured artificial seafood, has high nutritive value and can meet the requirements of vegetarians.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of high-nutrition artificial seafood.
Background
The green algae and the blue algae contain high-quality protein, polysaccharide, unsaturated fatty acid, vitamin and other nutrient substances, have extremely high commercial value in terms of nutrition and function, and are future health food for human beings. Since algae generally contains chlorophyll, the color of chlorophyll affects the use of algae in food products. At present, no decolorization method which is specially used for algae and has good decolorization effect exists.
The traditional fish balls, shrimp balls, crab sticks and the like are prepared by taking low-grade fish as a raw material and adding more than ten additives such as gelatin, essence, pigment, whitening agent and the like, are products with very low nutrition, but have large market consumption and are eaten more in hot pot. In addition, the safety of low-grade fish cannot be guaranteed, and with the aggravation of environmental pollution, the fish, especially the links of breeding, transportation, storage and the like of low-grade fish products are easily polluted. In order to improve the quality of artificial seafood and meet the requirements of people on nutrition and safe consumption, the development of a high-nutrition fish ball, shrimp ball and crab stick product has important significance.
Disclosure of Invention
The invention aims to provide a preparation method of high-nutrition artificial seafood so as to solve the problems of low nutrition and poor safety of the artificial seafood in the prior art.
The technical scheme adopted by the invention is as follows: a preparation method of high-nutrition artificial seafood comprises the following steps:
(a) adding green algae powder and/or blue algae powder into water to prepare an algae powder solution with the mass concentration of 2-50%, adding an emulsifier and an auxiliary material into the algae powder solution, uniformly mixing, and then sending into a homogenizer for wall breaking treatment, wherein the homogenizing pressure is 0.4-100 MPa; drying the homogenized feed liquid to obtain algae powder with the fineness of 400-600 meshes;
(b) sending the algae powder obtained in the step (a) into a grinder or an ultrafine grinder for processing to obtain algae powder with the fineness of 1500-2500 meshes;
(c) leaching and decoloring the algae powder obtained in the step (b) by using ethanol, wherein the leaching time is 100-200 min, and the leaching temperature is not lower than 20 ℃; filtering and separating after the leaching is finished, and then washing and drying to obtain white algae powder;
(d) taking the white algae powder obtained in the step (c) as a main raw material, mixing the ingredients, putting the mixture into a forming machine for forming, then heating and cooking the formed artificial seafood, and cooling to obtain the finished artificial seafood.
In the step (a), the green algae powder comprises rhinestone algae powder and chlorella powder, and the blue algae powder comprises spirulina powder.
In the step (a), the emulsifier is at least one of sucrose ester, soybean phospholipid and glycerol stearate, and the addition amount of the emulsifier is 2-1000 mg/kg of algae powder solution; the auxiliary material comprises maltodextrin.
In the step (c), leaching and decoloring are carried out by adopting a leaching tank or a countercurrent extraction device, the leaching liquor is evaporated to obtain concentrated solution, the evaporated solvent is recycled, and the concentrated solution is dried to obtain a chlorophyll powder product.
In the step (d), the artificial seafood comprises the following raw materials in parts by weight: 25-30 parts of high gluten flour, 5-10 parts of white algae powder, 0.5-1 part of white granulated sugar, 1-3 parts of starch, 0.5-1 part of edible salt, 0.5-1 part of ginger juice, 1-3 parts of egg white, 0.5-1 part of onion, 1-3 parts of vegetable oil, 0.5-1 part of edible gelatin, 1-3 parts of yeast extract, 0.5-1 part of spice, 0.5-1 part of water retention agent, 0.05-0.2 part of edible essence and a proper amount of water (the mixture is mixed into paste by adding water).
In the step (d), the heating and cooking step is to put the molded artificial seafood into water with the temperature of 90-100 ℃ to be boiled for 3-8 min, then to be fished out, to be put into an ice-water mixture to be cooled for 3-5 min, and to be drained to obtain the finished artificial seafood.
In the step (d), the artificial seafood comprises fish balls, shrimp balls and crab sticks.
Wherein, chlorella powder (Taiwan Green Excellent, Taiwan Green algae Industrial Co., Ltd., chlorella sheet ground into powder) and Spirulina powder (Yunnan Green A bioengineering Co., Ltd., Spirulina sheet ground into powder). The chlamydomonas reinhardtii powder is prepared by the following method:
seeds of Chlamydomonas reinhardtii (classified asChlamydomonas reinhardtii TY-01, wherein the preservation unit is China general microbiological culture Collection center, the preservation address is No. 3 of Xilu No. 1 of Beijing Korean-Yangtze district, the preservation date is 9 and 1 days in 2020 and the preservation number is CGMCC No.20293), and the Chlamydomonas reinhardtii TY-01 is inoculated to 6m3In the seeding tank, the culture medium of the seeding tank is as follows: 80g of copper sulfate, 80g of zinc oxalate, 350g of sodium acetate, 200g of potassium dihydrogen phosphate, 800g of calcium hydroxide, 10g of magnesium carbonate, 20g of ferric sulfate, 20g of manganese sulfate and 0.3L of ammonia water, and adding water to reach the volume of 4m3The pH was adjusted to 7.0 with acetic acid, and then the inoculation fermentation was started with an inoculation amount of 0.5 vol%. The culture temperature is 20 ℃, the pressure is 0.05MPa, the dissolved oxygen is 50%, the stirring speed is 200 r/min, and the pH value is maintained between 6.3 and 8.0 in the culture process. When a large amount of foam is generated in the tank, a defoaming agent is added, wherein the defoaming agent is 3 kg of corn oil and 1 kg of triglycerol, and the adding amount of the defoaming agent is 4 kg. During the fermentation process, 0.2kg of the culture medium was added every 2 hours after three days. When the fermentation time is 120h, the dry weight in the culture solution is detected to reach 30g/L, and the fermentation in the seed tank is finished.
Inoculating the culture solution obtained from the seed tank to 60m at an inoculation amount of 10 vol%3Carrying out heterotrophic fermentation in a fermentation tank; the culture medium of the fermentation tank is as follows: 800g of copper sulfate, 800g of zinc oxalate, 3500g of sodium acetate, 2000g of potassium dihydrogen phosphate, 8000g of calcium hydroxide, 100g of magnesium carbonate, 200g of ferric sulfate, 200g of manganese sulfate and 3L of ammonia water, and adding water to 48m3Acetic acid adjusted the pH to 7.0 and the inoculation fermentation started. The culture temperature is 20 ℃, the pressure is 0.05MPa, the dissolved oxygen is 50%, the stirring speed is 200 r/min, and the pH value is maintained between 6.3 and 8.0 in the culture process. When a large amount of foam is generated in the tank, a defoaming agent is added, wherein the defoaming agent comprises 20kg of corn oil and 10 kg of triglycerol, and the addition amount of the defoaming agent is 30 kg. In the fermentation process, 3 kg of culture medium is added every 2h after three days. When the fermentation is carried out for 120 hours, and the dry weight in the culture solution is detected to reach 100g/L, the fermentation of the fermentation tank is finished.
Will be 60m3Separating 4 tons of fermentation liquor obtained by a fermentation tank by using a 100nm membrane to obtain concentrated solution and dialysis water, washing with water for three times, and removing the fermentation liquor to finally obtain a chlamydomonas reinhardtii solid product; the obtained product is subjected to spray drying,the air inlet temperature of the spray drying is 180 ℃, and the air exhaust temperature is 90 ℃. 220Kg of chlamydomonas reinhardtii powder is obtained after drying, the yield is 70%, the protein content, ash content and water content of the chlamydomonas reinhardtii powder are detected to be 36.5%, 2.8% and 2.2%, and the product requirements are met.
The chlamydomonas reinhardtii powder is sent to a disease prevention and control center in Tianjin for auxiliary blood sugar reduction test. The method comprises the following specific steps:
first, normal mouse hypoglycemic test
Healthy female mice were selected and randomly divided into 1 control group and 1 high dose group according to the blood glucose level measured after 5h fasting. Distilled water was given to the control group, and the test sample (gavage with distilled water) was given to the high dose group at 3.0g/kg & BW, and after continuous gavage for 30 days, fasting for 5h to measure fasting blood glucose values, and blood glucose values of the two groups of mice were compared. The results are shown in Table 1.
Table 1: effect of Chlamydomonas reinhardtii powder on fasting plasma glucose in Normal mice (mmol/L)
| Group of | Animal number (only) | Before testing | After the test |
| Control group | 10 | 7.22±0.76 | 6.99±0.81 |
| High dose group | 10 | 7.23±0.89 | 6.96±0.74 |
Second, hyperglycemic model mouse hypoglycemic test
Adopting a pancreatic islet injury hyperglycemia model: after the mice are fasted for 24 hours, the mice are subjected to intraperitoneal injection once to give alloxan 130mg/kg & BW (administration amount of 0.1ml/10g & BW), after 6 days, the mice are fasted for 5 hours, tail blood is sucked by a capillary, and the blood sugar value is measured. The blood sugar value of 10-25 mmol/L is a mouse successful in a hyperglycemia model.
Selecting hyperglycemia model mice, randomly dividing the hyperglycemia model mice into 1 model control group and three low, medium and high dose groups (the difference between the groups is not more than 1.1mmol/L) according to the blood glucose level after fasting for 5 hours, giving test samples with different concentrations of 1.0g/kg BW (low dose), 2.0g/kg BW (medium dose) and 3.0g/kg BW (high dose) to the dose groups, giving equal amount of distilled water to the model control groups, continuously gavaging for 30 days, fasting measuring the fasting blood glucose value for 5 hours, and comparing the blood glucose reduction rate. The blood glucose lowering rate%. The results are shown in Table 2.
Table 2: influence of chlamydomonas reinhardtii powder on fasting blood glucose and percentage reduction of hyperglycemia model mice
(differences statistically significant compared to model controls)
Third, hyperglycemia model rat glucose tolerance test
Adopting a pancreatic islet injury hyperglycemia model: healthy female rats after acclimation were fasted for 4 hours, tail blood was collected, and blood glucose levels before glucose administration (i.e., 0 hour) and blood glucose levels after 2.5 hours and 2 hours after 2.5g/kg & BW glucose administration (gavage amount 1.0ml/100g & BW) were measured to obtain basal blood glucose of the rats in the batch. 5 groups were divided equally by 0, 0.5h blood glucose, i.e. 1 placebo, 1 model control and 3 dose groups, 15 per group. Blank control group was normally raised without treatment, and 3 dose groups were given different doses of test samples: 0.5g/kg & BW (low dose), 1.0g/kg & BW (medium dose), 2.0g/kg & BW (high dose), the stomach was perfused with distilled water, the same volume of distilled water was administered to the model control group, after 33 consecutive days, each group was fasted for 4 hours, the blood glucose level before 2.5g/kg & BW glucose administration (i.e., 0 hours) was measured, after 20min, each group was orally administered glucose 2.5g/kg & BW, the blood glucose level after glucose administration was measured for 0.5 hours, 2 hours, and the change in area under the blood glucose curve of each group was observed, and the results are shown in Table 3. Area under the blood glucose curve ═ [ (0 hr blood glucose +0.5 hr blood glucose) × 0.5/2] + [ (2 hr blood glucose +0.5 hr blood glucose) × 1.5/2 ].
Table 3: influence of chlamydomonas reinhardtii powder on glucose tolerance of rats in hyperglycemic model
(differences statistically significant compared to model controls)
Therefore, the chlamydomonas reinhardtii powder has no influence on the blood sugar of normal animals, has the effect of assisting in reducing the blood sugar of hyperglycemia model animals, and can be applied to foods assisting in reducing the blood sugar.
The invention takes green algae or blue algae as raw materials, can be obtained by industrialized fermentation, has safer raw material sources, and the manufactured artificial seafood does not contain animal components basically and can meet the requirements of vegetarians. The green algae and the blue algae contain high-quality protein (the content is 30-70 percent), peptide and 9 amino acids required by human bodies. The human body has a digestibility of 95-99%. And the digestion and absorption rate of other proteins, such as soybean protein, is only 60-80%. The green algae and blue algae also contain functional protein and polypeptide and are rich in polysaccharide, and the polysaccharide in the algae powder has the functions of improving immunity and regulating blood sugar, blood fat and blood pressure. In addition, it also contains various minerals and vitamins necessary for human body.
The proportion of the algae powder in the formula can reach 6-50%, and the artificial seafood product has high nutritional value and wide market prospect.
Drawings
Fig. 1 is a photograph of a seafood pill prepared in example 1 of the present invention.
Detailed Description
The present invention is described in detail below with reference to specific examples, wherein reagents and procedures not mentioned in the examples are all performed according to the routine procedures in the art.
Example 1
(a) Weighing 2000g of rhinestone algae powder, adding into 1L of water, then adding 300g of maltodextrin and 300mg of soybean phospholipid, uniformly mixing by using a beating machine, sending into a homogenizer for wall breaking treatment, wherein the homogenizing pressure is 20MPa, and passing through the homogenizer twice; spray drying the homogenized material liquid to obtain algae powder with fineness of 500 meshes;
(b) sending the algae powder obtained in the step (a) into a superfine pulverizer for processing to obtain refined algae powder with the fineness of 2000 meshes;
(c) leaching and decoloring the algae powder obtained in the step (b) by using ethanol in a leaching tank, wherein the mass ratio of the ethanol to the algae powder is 1:0.5, the leaching time is 120min, the leaching temperature is 30 ℃, and the leaching process is continuously stirred; after the leaching is finished, filtering and separating, washing the mixture for three times by using purified water, and performing spray drying to obtain white algae powder; transferring the leaching solution into an evaporator, evaporating to recover ethanol, and drying to recover chlorophyll which can be sold as a food pigment product;
(d) and (c) taking the white algae powder obtained in the step (c) as a main raw material to prepare the artificial seafood balls, wherein the seafood balls comprise the following raw materials in parts by weight: 27 parts of strong flour, 7 parts of white algae powder, 0.5 part of white granulated sugar, 1 part of starch, 0.5 part of edible salt, 0.5 part of ginger juice, 1 part of egg white, 0.5 part of onion, 1 part of vegetable oil, 0.5 part of edible gelatin, 1 part of yeast extract, 0.5 part of spice, 0.5 part of water retention agent and 0.1 part of fish essence, and adding water to blend into paste.
Mixing the above materials in a blending tank, molding in a molding machine to obtain seafood pills, decocting the molded artificial seafood in 90 deg.C water for 5min, taking out, cooling in ice water mixture for 4min, draining to obtain finished seafood pills, and freezing for storage. As shown in fig. 1.
Example 2
(a) Weighing 2000g of rhinestone algae powder, adding the rhinestone algae powder into 1L of water, then adding 300g of maltodextrin and 900mg of soybean phospholipid, uniformly mixing the mixture by using a beating machine, sending the mixture into a homogenizer for wall breaking treatment, wherein the homogenizing pressure is 80MPa, and passing the homogenizer twice; spray drying the homogenized material liquid to obtain algae powder with fineness of 600 meshes;
(b) sending the algae powder obtained in the step (a) into a superfine pulverizer for processing to obtain refined algae powder with the fineness of 2000 meshes;
(c) leaching and decoloring the algae powder obtained in the step (b) by using ethanol in a leaching tank, wherein the mass ratio of the ethanol to the algae powder is 1:0.5, the leaching time is 180min, the leaching temperature is 30 ℃, and the leaching process is continuously stirred; after the leaching is finished, filtering and separating, washing the mixture for three times by using purified water, and performing spray drying to obtain white algae powder; transferring the leaching solution into an evaporator, evaporating to recover ethanol, and drying to recover chlorophyll which can be sold as a food pigment product;
(d) and (c) taking the white algae powder obtained in the step (c) as a main raw material to prepare the artificial seafood balls, wherein the seafood balls comprise the following raw materials in parts by weight: 30 parts of high gluten flour, 10 parts of white algae powder, 1 part of white granulated sugar, 3 parts of starch, 1 part of edible salt, 1 part of ginger juice, 3 parts of egg white, 1 part of onion, 3 parts of vegetable oil, 1 part of edible gelatin, 3 parts of yeast extract, 1 part of spice, 1 part of water retention agent and 0.15 part of fish essence, and water is added to mix into paste.
Mixing the above materials in a blending tank, molding in a molding machine to obtain seafood pills, decocting the molded artificial seafood in 90 deg.C water for 5min, taking out, cooling in ice water mixture for 4min, draining to obtain finished seafood pills, and freezing for storage.
Example 3
(a) Weighing 2000g of rhinestone algae powder, adding the rhinestone algae powder into 1L of water, then adding 300g of maltodextrin and 900mg of glyceryl stearate, uniformly mixing the materials by using a beating machine, sending the mixture into a homogenizer for wall breaking treatment, wherein the homogenizing pressure is 20MPa, and passing the homogenizer twice; spray drying the homogenized material liquid to obtain algae powder with fineness of 500 meshes;
(b) sending the algae powder obtained in the step (a) into a superfine pulverizer for processing to obtain refined algae powder with the fineness of 2000 meshes;
(c) leaching and decoloring the algae powder obtained in the step (b) by using ethanol in a leaching tank, wherein the mass ratio of the ethanol to the algae powder is 1:0.5, the leaching time is 150min, the leaching temperature is 30 ℃, and the leaching process is continuously stirred; after the leaching is finished, filtering and separating, washing the mixture for three times by using purified water, and performing spray drying to obtain white algae powder; transferring the leaching solution into an evaporator, evaporating to recover ethanol, and drying to recover chlorophyll which can be sold as a food pigment product;
(d) and (c) taking the white algae powder obtained in the step (c) as a main raw material to prepare the artificial seafood balls, wherein the seafood balls comprise the following raw materials in parts by weight: 25 parts of strong flour, 5 parts of white algae powder, 0.5 part of white granulated sugar, 2 parts of starch, 0.5 part of edible salt, 0.5 part of ginger juice, 2 parts of egg white, 0.5 part of onion, 2 parts of vegetable oil, 0.5 part of edible gelatin, 2 parts of yeast extract, 0.5 part of spice, 0.5 part of water retention agent and 0.05 part of fish essence, and adding water to blend into paste.
Mixing the above materials in a blending tank, molding in a molding machine to obtain seafood pills, decocting the molded artificial seafood in 100 deg.C water for 3min, taking out, cooling in ice water mixture for 4min, draining to obtain finished seafood pills, and freezing for storage.
Example 4
First, detection of microorganisms
Through detection, the total number of bacterial colonies of the seafood pills prepared in the embodiment 1 of the invention is far lower than that of the seafood pills prepared in China.
And (4) detecting no escherichia coli according to indexes specified by the food hygiene standard, and meeting the national food hygiene standard.
Second, sensory evaluation test
The sensory evaluation workers 60 randomly divided into 10 groups, 10 groups evaluated the fish bean curd product of Fujian Anjing food products Co., Ltd and 10 groups evaluated the fish bean curd product of example 1 and the comparative example, respectively, wherein the comparative example 1 was a core fish ball product of Fujian Anjing food products Co., Ltd. No other food can be eaten 30 minutes before each group is subjected to sensory evaluation, and the mouth is repeatedly rinsed with warm boiled water for 3 to 5 times; tasted separately, given ratings according to the specified sensory requirements and scores (as shown in table 4), and the average number of sensory assessors for each item was calculated (as shown in table 5).
Table 4:
table 5: results of scoring
| Sample (I) | Color | Tissue shape | Elasticity | Taste of the product | Chewiness of the product |
| EXAMPLE 1 | 10 | 10 | 9 | 9 | 9 |
| Comparative example 1 | 8 | 7 | 8 | 7 | 8 |
| Comparative example 2 | 7 | 6 | 7 | 6 | 8 |
Claims (7)
1. A preparation method of high-nutrition artificial seafood is characterized by comprising the following steps:
(a) adding green algae powder and/or blue algae powder into water to prepare an algae powder solution with the mass concentration of 2-50%, adding an emulsifier and an auxiliary material into the algae powder solution, uniformly mixing, and then sending into a homogenizer for wall breaking treatment, wherein the homogenizing pressure is 0.4-100 MPa; drying the homogenized feed liquid to obtain algae powder with the fineness of 400-600 meshes;
(b) sending the algae powder obtained in the step (a) into a grinder or an ultrafine grinder for processing to obtain algae powder with the fineness of 1500-2500 meshes;
(c) leaching and decoloring the algae powder obtained in the step (b) by using ethanol, wherein the leaching time is 100-200 min, and the leaching temperature is not lower than 20 ℃; filtering and separating after the leaching is finished, and then washing and drying to obtain white algae powder;
(d) taking the white algae powder obtained in the step (c) as a main raw material, mixing the ingredients, putting the mixture into a forming machine for forming, then heating and cooking the formed artificial seafood, and cooling to obtain the finished artificial seafood.
2. The method for preparing high nutrition artificial seafood as claimed in claim 1, wherein in step (a), said green algae powder comprises chlamydomonas reinhardtii powder, chlorella powder, and said blue algae powder comprises spirulina powder.
3. The method for preparing high-nutrition artificial seafood as claimed in claim 1, wherein in step (a), the emulsifier is at least one of sucrose ester, soybean lecithin and glycerol stearate, and the addition amount of the emulsifier is 2-1000 mg/kg of algae powder solution; the auxiliary material comprises maltodextrin.
4. The method for preparing high nutrition artificial seafood as claimed in claim 1, wherein in step (c), the leaching and decoloring are performed by using a leaching tank or a countercurrent extraction device, the leaching solution is evaporated to obtain a concentrated solution, the evaporated solvent is recycled, and the concentrated solution is dried to obtain a chlorophyll powder product.
5. The method for preparing high nutrition artificial seafood as claimed in claim 1, wherein in step (d), the artificial seafood comprises the following raw materials in parts by weight: 25-30 parts of high gluten flour, 5-10 parts of white algae powder, 0.5-1 part of white granulated sugar, 1-3 parts of starch, 0.5-1 part of edible salt, 0.5-1 part of ginger juice, 1-3 parts of egg white, 0.5-1 part of onion, 1-3 parts of vegetable oil, 0.5-1 part of edible gelatin, 1-3 parts of yeast extract, 0.5-1 part of spice, 0.5-1 part of water retention agent, 0.05-0.2 part of edible essence and a proper amount of water.
6. The method for preparing high-nutrition artificial seafood as claimed in claim 1, wherein in the step (d), the heating and cooking step is to put the shaped artificial seafood into water of 90-100 ℃ to be boiled for 3-8 min, then to be fished out, to be put into ice water mixture to be cooled for 3-5 min, and to be drained to obtain the finished product of artificial seafood.
7. The method for preparing high nutrition artificial seafood as claimed in claim 1, wherein in step (d), the artificial seafood comprises fish balls, shrimp balls, crab sticks.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011347304.7A CN112586658B (en) | 2020-11-26 | 2020-11-26 | Preparation method of high-nutrition artificial seafood |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011347304.7A CN112586658B (en) | 2020-11-26 | 2020-11-26 | Preparation method of high-nutrition artificial seafood |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112586658A true CN112586658A (en) | 2021-04-02 |
| CN112586658B CN112586658B (en) | 2023-05-23 |
Family
ID=75184333
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011347304.7A Active CN112586658B (en) | 2020-11-26 | 2020-11-26 | Preparation method of high-nutrition artificial seafood |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112586658B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112430546A (en) * | 2020-11-26 | 2021-03-02 | 山西透云生物科技有限公司 | Isoaerobic fermentation preparation method and application of chlamydomonas reinhardtii and chlamydomonas reinhardtii powder |
| CN112501026A (en) * | 2020-11-26 | 2021-03-16 | 山西透云生物科技有限公司 | Chlamydomonas reinhardtii powder and application thereof in flour-made and rice-made foods |
Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1206587A (en) * | 1997-07-29 | 1999-02-03 | 张许昌 | Natural spiroalgae cosmetic for skin and hair cleaning and protection |
| CN1262069A (en) * | 2000-01-07 | 2000-08-09 | 华南理工大学 | Green alga food |
| FR2793806A1 (en) * | 1999-05-21 | 2000-11-24 | Centre Nat Rech Scient | New recombinant nucleic acid encoding fusion of starch synthase and second component, useful in pharmaceutical and food compositions, is targeted to starch granules |
| CN101972218A (en) * | 2010-09-21 | 2011-02-16 | 张炳泉 | Chlorella cosmetic |
| CN102178275A (en) * | 2011-04-14 | 2011-09-14 | 天津科技大学 | Method for making gulfweed fish balls |
| CN102178274A (en) * | 2011-04-14 | 2011-09-14 | 天津科技大学 | Making method of dunaliella fish balls |
| CN102703294A (en) * | 2012-07-02 | 2012-10-03 | 云南康奇生物科技有限公司 | Preparation method of sporoderm-broken spirulina wine |
| CN103404914A (en) * | 2013-09-04 | 2013-11-27 | 王福球 | Spiral seaweed seafood meat ball |
| CN104432074A (en) * | 2014-12-24 | 2015-03-25 | 天津天狮生物发展有限公司 | Spirulina powder and preparation method thereof |
| CN106260793A (en) * | 2016-07-29 | 2017-01-04 | 四川汪氏动物保健有限责任公司 | A kind of honeybee forage and preparation method thereof |
| CN107996953A (en) * | 2018-01-31 | 2018-05-08 | 福州大学 | The fish ball and preparation method that a kind of suitable nephrotic eats |
| CN112430546A (en) * | 2020-11-26 | 2021-03-02 | 山西透云生物科技有限公司 | Isoaerobic fermentation preparation method and application of chlamydomonas reinhardtii and chlamydomonas reinhardtii powder |
| CN112501026A (en) * | 2020-11-26 | 2021-03-16 | 山西透云生物科技有限公司 | Chlamydomonas reinhardtii powder and application thereof in flour-made and rice-made foods |
-
2020
- 2020-11-26 CN CN202011347304.7A patent/CN112586658B/en active Active
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1206587A (en) * | 1997-07-29 | 1999-02-03 | 张许昌 | Natural spiroalgae cosmetic for skin and hair cleaning and protection |
| FR2793806A1 (en) * | 1999-05-21 | 2000-11-24 | Centre Nat Rech Scient | New recombinant nucleic acid encoding fusion of starch synthase and second component, useful in pharmaceutical and food compositions, is targeted to starch granules |
| CN1262069A (en) * | 2000-01-07 | 2000-08-09 | 华南理工大学 | Green alga food |
| CN101972218A (en) * | 2010-09-21 | 2011-02-16 | 张炳泉 | Chlorella cosmetic |
| CN102178275A (en) * | 2011-04-14 | 2011-09-14 | 天津科技大学 | Method for making gulfweed fish balls |
| CN102178274A (en) * | 2011-04-14 | 2011-09-14 | 天津科技大学 | Making method of dunaliella fish balls |
| CN102703294A (en) * | 2012-07-02 | 2012-10-03 | 云南康奇生物科技有限公司 | Preparation method of sporoderm-broken spirulina wine |
| CN103404914A (en) * | 2013-09-04 | 2013-11-27 | 王福球 | Spiral seaweed seafood meat ball |
| CN104432074A (en) * | 2014-12-24 | 2015-03-25 | 天津天狮生物发展有限公司 | Spirulina powder and preparation method thereof |
| CN106260793A (en) * | 2016-07-29 | 2017-01-04 | 四川汪氏动物保健有限责任公司 | A kind of honeybee forage and preparation method thereof |
| CN107996953A (en) * | 2018-01-31 | 2018-05-08 | 福州大学 | The fish ball and preparation method that a kind of suitable nephrotic eats |
| CN112430546A (en) * | 2020-11-26 | 2021-03-02 | 山西透云生物科技有限公司 | Isoaerobic fermentation preparation method and application of chlamydomonas reinhardtii and chlamydomonas reinhardtii powder |
| CN112501026A (en) * | 2020-11-26 | 2021-03-16 | 山西透云生物科技有限公司 | Chlamydomonas reinhardtii powder and application thereof in flour-made and rice-made foods |
Non-Patent Citations (3)
| Title |
|---|
| 朱江等: "破壁绿藻粉的加工及细胞生长因子的提取研究", 《江西食品工业》 * |
| 梁世中等: "螺旋藻营养饮料的研制", 《武汉工业学院学报》 * |
| 牛志国等: "莱茵衣藻粉的功效及作用", 《中国食品工业》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112430546A (en) * | 2020-11-26 | 2021-03-02 | 山西透云生物科技有限公司 | Isoaerobic fermentation preparation method and application of chlamydomonas reinhardtii and chlamydomonas reinhardtii powder |
| CN112501026A (en) * | 2020-11-26 | 2021-03-16 | 山西透云生物科技有限公司 | Chlamydomonas reinhardtii powder and application thereof in flour-made and rice-made foods |
| CN112430546B (en) * | 2020-11-26 | 2022-11-11 | 山西透云生物科技有限公司 | Heterotrophic fermentation preparation method and application of chlamydomonas reinhardtii and chlamydomonas reinhardtii powder |
| CN112501026B (en) * | 2020-11-26 | 2024-03-12 | 山西透云生物科技有限公司 | Chlamydomonas reinhardtii powder and application thereof in flour-made and rice-made foods |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112586658B (en) | 2023-05-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103564176B (en) | Pig feed and preparation method thereof | |
| CN112501026B (en) | Chlamydomonas reinhardtii powder and application thereof in flour-made and rice-made foods | |
| CN105124230A (en) | Taihu sheep feed and production method thereof | |
| CN1172417A (en) | Feed for fishes and shellfishes | |
| CN103340300A (en) | Preparation method for green ecological crucian forage | |
| CN112586658B (en) | Preparation method of high-nutrition artificial seafood | |
| CN101700097A (en) | Tea feed and preparation method thereof | |
| CN102960306A (en) | Method for producing Chinese herbal medicine Muscovy duck | |
| CN103416591A (en) | Soft-pellet creep feed and preparation method thereof | |
| CN107373150A (en) | A kind of agent of feed for nursing sow and preparation method thereof | |
| CN103348951B (en) | Herbal diet goose | |
| CN106551129A (en) | A kind of laying hen functional feed for improving Fructus Alpiniae Oxyphyllae composition in egg | |
| CN107087723A (en) | A kind of fattening pannage and preparation method thereof | |
| CN104171285A (en) | Dairy cow feed containing soybean lecithin oil and preparation method of dairy cow feed | |
| WO2019100540A1 (en) | Method for preparing litopenaeusvannamei feed additive | |
| CN104664315A (en) | Preparation method of seafood soy sauce specially used for cooking diets for pregnant women and lying-in women | |
| CN106306472A (en) | Pig feed in suckling period and preparing method thereof | |
| CN110959774A (en) | High-absorption environment-friendly puffed sinking compound feed for crayfishes and preparation process thereof | |
| CN113180220B (en) | Pretreatment method of walnut kernels | |
| CN109123186A (en) | The method for breeding of mixed fermentation type Folium et Ramulus Mori microbial chicken feed and chicken | |
| CN107373173A (en) | A kind of feed of culturing high-quality meat goose | |
| CN107691772A (en) | Swimming crab feed and preparation method thereof | |
| CN104757311B (en) | A kind of fish feed additive and preparation method thereof | |
| CN106509491A (en) | Compound feed for scophthalmus maximus and preparation method thereof | |
| CN106212956A (en) | A kind of children's pig food calling feedstuff and preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |