CN113383918A - Spirulina composite laver sheet and preparation method thereof - Google Patents
Spirulina composite laver sheet and preparation method thereof Download PDFInfo
- Publication number
- CN113383918A CN113383918A CN202110729312.6A CN202110729312A CN113383918A CN 113383918 A CN113383918 A CN 113383918A CN 202110729312 A CN202110729312 A CN 202110729312A CN 113383918 A CN113383918 A CN 113383918A
- Authority
- CN
- China
- Prior art keywords
- laver
- spirulina
- sheet
- thallus porphyrae
- preparation
- 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.)
- Pending
Links
- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 37
- 235000016425 Arthrospira platensis Nutrition 0.000 title claims abstract description 25
- 240000002900 Arthrospira platensis Species 0.000 title claims abstract description 25
- 229940082787 spirulina Drugs 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000002131 composite material Substances 0.000 title claims description 5
- 239000000843 powder Substances 0.000 claims abstract description 12
- 241000234314 Zingiber Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000001291 vacuum drying Methods 0.000 abstract description 2
- 238000013329 compounding Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 108060006184 phycobiliprotein Proteins 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
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
- 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
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Edible Seaweed (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A spirulina compound laver sheet and a preparation method thereof belong to the technical field of aquatic product processing. The invention prepares the laver sheet by compounding the spirulina and the laver, removes the fishy smell by using the ginger powder in the ingredients, and further removes the fishy smell of the laver by adopting the vacuum drying, so that the product has light inherent smell of the laver and the spirulina; the baked Spirulina compound laver sheet has coordinated flavor, and can be used as raw material for producing thallus Porphyrae or sushi; the addition of spirulina into laver improves the nutritive value and health promotion function of the product.
Description
Technical Field
The invention relates to a spirulina compound laver sheet and a preparation method thereof, belonging to the technical field of aquatic product processing.
Background
Laver is a treasure in edible seaweed and is rich in calcium, phosphorus, iron and polyunsaturated fatty acids. The laver has rich nutrition and medicinal value, and components such as polysaccharide, polyphenol and phycobiliprotein in laver have various pharmacological activities such as anti-tumor, anti-thrombosis, blood pressure lowering and blood lipid lowering. However, the products of the laver on the market at present mainly comprise dry laver cakes and seasoning laver, the product types are few, and new laver products need to be developed to meet the requirements of consumers.
The spirulina is regarded as a high-protein algae organism and is known as 'the most ideal health food for human Ming day', and the research of modern medicine finds that the spirulina has the effects of resisting radiation damage, resisting aging, improving the immunologic function, improving the biological effectiveness of iron and the like. The thallus Porphyrae can be mixed with Spirulina to improve nutritive value and enhance health promotion function.
Disclosure of Invention
The invention aims to provide a spirulina compound laver sheet and a preparation method thereof, and a novel product is created for laver processing.
The purpose of the invention is realized by the following technical scheme:
the spirulina composite laver sheet comprises the following raw materials in percentage by mass: 100 portions of fresh laver, 2 to 5 portions of spirulina powder and 0.1 to 0.2 portion of ginger powder.
The invention relates to a preparation method of spirulina composite laver slices, which comprises the following steps:
1) removing impurities from fresh laver, cleaning, adding 5 times of purified water, and pulping to obtain laver pulp;
2) concentrating the laver slurry obtained in the step (1), adding spirulina powder and ginger powder, mixing uniformly, placing on a cake curtain for tabletting, and then drying with hot air at 40-50 ℃ for 6-10 hours;
3) peeling off thallus Porphyrae from the cake curtain, slicing, transferring the thallus Porphyrae sheet into a drying oven with vacuum degree of 0.1MPa, drying until the water content of the thallus Porphyrae sheet reaches 5%, taking out the thallus Porphyrae sheet, cooling, inspecting, and packaging to obtain the final product.
The spirulina compound laver sheet prepared by the invention has the advantages that the raw ginger powder is used for removing fishy smell in the ingredients, and the vacuum drying is adopted during processing to further remove the fishy smell of the spirulina, so that the product has light inherent smell of the laver and the spirulina; the baked Spirulina compound laver sheet has coordinated flavor, and can be used as raw material for producing thallus Porphyrae or sushi; because the spirulina is added into the laver, the nutritive value and the health care function of the product are improved.
Detailed Description
Example 1
Removing impurities from 100kg of fresh laver, cleaning, placing in a pulping machine, adding 500kg of purified water, and pulping to obtain laver pulp; concentrating the laver slurry, adding 2.2kg of spirulina powder and 0.1kg of ginger powder, mixing, tabletting on a cake curtain of a cake casting machine, and drying with hot air at 45 ℃ for 8 hours; peeling off thallus Porphyrae from the cake curtain, cutting into pieces of 21cm × 19cm, drying in a drying oven with vacuum degree of 0.1MPa until water content of thallus Porphyrae pieces reaches 5%, taking out thallus Porphyrae pieces, cooling, inspecting, and packaging to obtain the final product.
Claims (1)
1. The spirulina composite laver sheet is characterized by comprising the following raw materials in parts by mass: 100 portions of fresh laver, 2 to 5 portions of spirulina powder and 0.1 to 0.2 portion of ginger powder, and the preparation method comprises the following steps:
1) removing impurities from fresh laver, cleaning, adding 5 times of purified water, and pulping to obtain laver pulp;
2) concentrating the laver slurry obtained in the step (1), adding spirulina powder and ginger powder, mixing uniformly, placing on a cake curtain for tabletting, and then drying with hot air at 40-50 ℃ for 6-10 hours;
3) peeling off thallus Porphyrae from the cake curtain, slicing, transferring the thallus Porphyrae sheet into a drying oven with vacuum degree of 0.1MPa, drying until the water content of the thallus Porphyrae sheet reaches 5%, taking out the thallus Porphyrae sheet, cooling, inspecting, and packaging to obtain the final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110729312.6A CN113383918A (en) | 2021-06-29 | 2021-06-29 | Spirulina composite laver sheet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110729312.6A CN113383918A (en) | 2021-06-29 | 2021-06-29 | Spirulina composite laver sheet and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113383918A true CN113383918A (en) | 2021-09-14 |
Family
ID=77624453
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110729312.6A Pending CN113383918A (en) | 2021-06-29 | 2021-06-29 | Spirulina composite laver sheet and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113383918A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114431315A (en) * | 2022-01-08 | 2022-05-06 | 汪迪 | Wheat algae tablet tea and production process thereof |
| CN115251326A (en) * | 2022-08-26 | 2022-11-01 | 江苏海洋大学 | Seaweed byproduct instant powder and preparation method thereof |
-
2021
- 2021-06-29 CN CN202110729312.6A patent/CN113383918A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114431315A (en) * | 2022-01-08 | 2022-05-06 | 汪迪 | Wheat algae tablet tea and production process thereof |
| CN115251326A (en) * | 2022-08-26 | 2022-11-01 | 江苏海洋大学 | Seaweed byproduct instant powder and preparation method thereof |
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| 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 |