CN115251326A - Seaweed byproduct instant powder and preparation method thereof - Google Patents
Seaweed byproduct instant powder and preparation method thereof Download PDFInfo
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- CN115251326A CN115251326A CN202211032474.5A CN202211032474A CN115251326A CN 115251326 A CN115251326 A CN 115251326A CN 202211032474 A CN202211032474 A CN 202211032474A CN 115251326 A CN115251326 A CN 115251326A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
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- 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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Abstract
The invention belongs to the technical field of food processing, and particularly relates to seaweed byproduct instant powder and a preparation method thereof. The method comprises the steps of taking a sandwich sea sedge byproduct as a main raw material, preparing fishy smell removing liquid by using garlic juice, ginger juice, cooking wine and white vinegar, uniformly spraying the obtained fishy smell removing liquid on the sandwich sea sedge byproduct according to a certain amount, baking the sandwich sea sedge byproduct in an oven, cooling, crushing the sandwich sea sedge byproduct, sieving the crushed sandwich sea sedge byproduct to obtain deodorized sandwich sea sedge byproduct powder, superfine crushing high-quality auxiliary materials of rice, oat and fried rice, flatly paving the crushed mixture on a baking tray, baking the crushed mixture at 100-140 ℃, and cooling the crushed mixture to obtain high-quality rice flour, oat flour and fried rice flour. And (3) fully mixing the sandwich seaweed byproduct powder, lotus root starch, rice flour, oat flour and fried rice flour according to a certain proportion, then carrying out microwave sterilization, and quantitatively packaging to obtain the sandwich seaweed byproduct mixing powder.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to seaweed byproduct instant powder and a preparation method thereof.
Background
The Porphyra yezoensis prototheca must be processed into dry laver by quickly removing most of water after being harvested in the sea, otherwise, the laver is easy to rot and deteriorate. The dried laver is not directly eaten by consumers, but is mainly processed into a laver product by taking the dried laver as a raw material. The sandwich thallus Porphyrae is prepared from two pieces of dried thallus Porphyrae and core material by processing, i.e. delivering thallus Porphyrae, adding core material, pressing, baking, cooling, slicing, removing dandruff, and packaging. The laver and taurine in the sandwich seaweed has high content, contains 25 to 50 percent of protein, 20 to 40 percent of saccharide, abundant mineral elements and various vitamins, and is considered as a precious natural seaweed health food by Chinese medical science.
At present, in the production process of sandwich sea sedge, a large amount of crushed material byproducts are generated in the processes of slicing and removing scraps, and account for about 8-10% of the mass of materials before slicing. According to the statistics of 2020, the by-product of the sandwich seaweed crushed aggregates generated every year in China exceeds 200 tons, which causes serious waste of resources. At present, the technical report of producing the brewing powder by using the sandwich seaweed byproduct is rarely found in China. The brewing meal-replacing food is prepared by taking grains or other starchy raw materials as main materials, adding or not adding auxiliary materials, cooking or drying and other processes, and can be eaten after being directly brewed or heated. The instant food has wide development prospect due to the characteristics of instant eating, convenient carrying, nutrition, health and the like. Common brewing foods comprise sesame paste, walnut powder, soybean milk powder, oatmeal, protein powder, milk tea powder and the like, and rarely have literature reports on the production of brewing powder by using laver or laver product byproducts. Therefore, in order to realize high-value utilization of a large amount of byproducts generated in the production process of the sandwich sea sedge and solve the problem of serious resource waste, the invention reports a brewing powder technology which takes the byproducts as main raw materials, overcomes the problems of fishy smell, stability and the like of the materials, and has convenient production, nutrition, delicious taste and high quality.
Disclosure of Invention
The invention aims to solve the technical problems of creative development and utilization of a large amount of crushed aggregates byproducts generated in the production process of the current sandwich sea sedge, solving the problems of serious fishy smell, poor stability and the like of materials in the production process of products and developing convenient, nutritional, delicious and high-quality instant powder.
The invention provides a sandwich seaweed byproduct mixing powder which comprises the following raw and auxiliary materials in percentage by mass: 40-65% sandwich sea sedge byproduct powder, 15-25% lotus root starch, 5-15% rice flour, 5-15% oat flour and 5-10% fried rice flour.
In some embodiments, the sandwich seaweed byproduct instant powder comprises the following raw and auxiliary materials in percentage by mass: 44.7 to 63.6 percent of sandwich seaweed byproduct powder, 15.8 to 23.8 percent of lotus root starch, 5.7 to 12.8 percent of rice flour, 5.7 to 12.8 percent of oat flour and 5.7 to 8.5 percent of fried rice flour.
In some embodiments, the sandwich seaweed byproduct instant powder comprises the following raw and auxiliary materials in percentage by mass: 52.5% sandwich sea sedge byproduct powder, 20% lotus root starch, 10% rice flour, 10% oat flour and 7.5% fried rice flour.
In some embodiments, the sandwich seaweed byproduct instant powder comprises the following raw and auxiliary materials in parts by mass: 52.5g of sandwich seaweed byproduct powder, 20g of lotus root starch, 10g of rice flour, 10g of oat flour and 7.5g of fried rice flour.
In another aspect, the invention provides a method for preparing reconstituted powder from a sandwich seaweed byproduct, comprising the steps of:
(1) Mixing garlic juice, ginger juice, cooking wine and white vinegar uniformly to prepare fishy smell removing liquid;
(2) Uniformly spraying the fishy smell removing liquid obtained in the step (1) on the sandwich seaweed byproduct, wherein the mass ratio of the fishy smell removing liquid to the sandwich seaweed byproduct is 1: (11.5-13.5), then baking at 100-140 ℃, cooling, crushing the materials, and sieving with a 80-mesh sieve to obtain the deodorized sandwich seaweed byproduct powder;
(3) Selecting high-quality rice, oat and parched rice, respectively carrying out superfine grinding, spreading the ground materials on a baking tray, baking at 100-140 ℃, and cooling to obtain high-quality rice flour, oat flour and parched rice flour;
(4) Placing the sandwich seaweed byproduct powder obtained in the steps (2) and (3), lotus root starch, rice flour, oat flour and fried rice flour in a stirrer to be fully mixed to obtain a semi-finished product of the sandwich seaweed byproduct mixing powder;
(5) And (4) performing microwave sterilization and quantitative packaging on the semi-finished product of the sandwiched seaweed byproduct reconstituted powder obtained in the step (4) to obtain a finished product of the sandwiched seaweed byproduct reconstituted powder.
Preferably, the mixing mass ratio of the garlic juice, the ginger juice, the cooking wine and the white vinegar in the step (1) is (1-1.5): (1-1.5): (0.5 to 0.8): (0.5 to 0.8); more preferably, the mixing mass ratio of the garlic juice, the ginger juice, the cooking wine and the white vinegar is 1.
Preferably, the mass ratio of the fishy smell removing liquid to the sandwich seaweed by-product in the step (2) is 1:12.9 of the total weight of the mixture; wherein the sandwich thallus Porphyrae byproduct can be partially or completely replaced by superfine pulverized dry thallus Porphyrae powder, and is aimed at increasing thallus Porphyrae content in the final product to improve product grade.
Preferably, the baking temperature in the steps (2) and (3) is 130-140 ℃, the baking time is 8-10 min, and the material thickness during baking is 0.40-0.80 cm.
Preferably, in the step (4), the mass ratio of the mixture of the sandwich sea sedge byproduct powder, the lotus root starch, the rice flour, the oat flour and the fried rice flour is 52.5: (15-25): (5-15): (5-15): (5-10); more preferably, the mass ratio of the mixture of the sandwich seaweed byproduct powder, the lotus root starch, the rice flour, the oat flour and the fried rice flour is (52.5).
Preferably, in the step (4), the quantitative packaging setting amount is (14-24) g/bag.
The invention has the beneficial effects that:
(1) The cost of the raw and auxiliary materials of the sandwich seaweed by-product brewing powder is 0.4-0.5 yuan/bag, the estimated selling price of the finished product is 1.8-2.8 yuan/bag, and the sandwich seaweed by-product brewing powder has the advantages of high quality and low cost, and related preparation technologies realize high-value utilization of the sandwich seaweed crushed material by-product;
(2) The sandwiched seaweed byproduct brewing powder disclosed by the invention is rich in nutritional ingredients, contains various trace elements required by a human body, and has the advantages of high nutritional value, high brewing stability and the like;
(3) The sandwich seaweed by-product has the advantages of no pimple, no layering, uniform color, good fluidity, delicate taste, moderate viscosity and fragrance, rich seaweed and grain fragrance and no other foreign flavor or fishy smell after being mixed;
(4) The beneficial effects of the ingredients (2) and (3) are that the special deodorization technology is used in the invention, and lotus root starch and fried rice flour are added in the formula of the raw and auxiliary materials, wherein the fried rice is obtained by soaking glutinous rice for about 6 hours, draining off water and then frying the glutinous rice in a pot with a slow fire until the glutinous rice is brown. The parched rice has special burnt flavor, and has effects of invigorating qi, eliminating dampness, and increasing intestinal peristalsis. In addition, the excellent quality of the finished product is also the result of the interaction of various components in the raw and auxiliary materials, and is related to the specific method for preparing the instant powder by using the sandwich seaweed by-product in the invention;
(5) The invention can utilize the waste of the crushed material byproduct of the sandwich seaweed, thereby saving resources;
(6) The finished product of the sandwich seaweed by-product brewing powder has unique flavor and pure fragrance, and is popular with consumers.
Drawings
FIG. 1 shows the influence of the addition amount of lotus root starch on the quality and stability of products;
FIG. 2 is a picture of a sandwich sea sedge by-product before reconstitution with a reconstitution powder;
FIG. 3 is a picture of a sandwich sea sedge byproduct reconstituted powder;
fig. 4 the electronic nose analyzes the difference of the deodorization effect of different products; the sample A is prepared by adding lotus root powder, rice flour and oat flour into a sandwich seaweed byproduct without fishy smell removal and uniformly mixing, the sample B is prepared by adding lotus root powder, rice flour and oat flour into the sandwich seaweed byproduct after fishy smell removal and uniformly mixing, and the sample C is prepared by adding lotus root powder, rice flour, oat flour and fried rice flour into the sandwich seaweed byproduct after fishy smell removal and uniformly mixing;
FIG. 5 is a picture of a sandwich sea sedge byproduct after being reconstituted with reconstituted powder; from left to right, the effect diagrams are sequentially the effect diagrams after the commercially available soybean blending powder, the commercially available black soybean blending powder and the sandwich sea sedge byproduct blending powder are blended;
FIG. 6 is a comparison of the stability, centrifugal precipitation rate and caking rate of three types of reconstituted powders.
Detailed description of the preferred embodiments
The present invention is further described with reference to specific examples to enable those skilled in the art to better understand the present invention and to practice the same, but the examples are not intended to limit the present invention.
Example 1
(1) Uniformly mixing the garlic juice, the ginger juice, the cooking wine and the white vinegar according to a mass ratio of 1;
(2) Uniformly spraying the fishy smell removing solution obtained in the step (1) on the sandwich seaweed by-product (20% of the sandwich seaweed by-product can be replaced by the dried laver powder after superfine grinding) according to the mass ratio of 1;
(3) Selecting high-quality rice, oat and parched rice, micronizing respectively, spreading the pulverized material on a baking tray with thickness of 0.6cm at 130 deg.C for 8min, and cooling after baking to obtain high-quality rice flour, oat flour and parched rice flour;
(4) Placing the sandwich seaweed byproduct powder obtained in the step (2) and the step (3), lotus root starch, rice flour, oat flour and fried rice flour in a stirrer to be fully mixed according to a mass ratio of 52.5;
(5) And (5) performing microwave sterilization and quantitative packaging (24 g/bag) on the semi-finished product of the sandwich seaweed by-product reconstituted powder obtained in the step (4) to obtain a finished product of the sandwich seaweed by-product reconstituted powder.
Example 2
(1) Uniformly mixing the garlic juice, the ginger juice, the cooking wine and the white vinegar according to a mass ratio of 1.5;
(2) Uniformly spraying the fishy smell removing solution obtained in the step (1) on the sandwich seaweed byproduct (100% of the sandwich seaweed byproduct can be replaced by the dried laver powder after superfine grinding) according to the mass ratio of 1;
(3) Selecting high-quality rice, oat and parched rice, micronizing respectively, spreading the pulverized material on a baking tray with thickness of 0.6cm at 130 deg.C for 8min, and cooling after baking to obtain high-quality rice flour, oat flour and parched rice flour;
(4) Placing the sandwich seaweed byproduct powder obtained in the step (2) and the step (3), lotus root starch, rice flour, oat flour and fried rice flour in a stirrer to be fully mixed according to the mass ratio of (52.5);
(5) And (5) performing microwave sterilization and quantitative packaging (22 g/bag) on the semi-finished product of the sandwiched seaweed by-product reconstituted powder obtained in the step (4) to obtain a finished product of the sandwiched seaweed by-product reconstituted powder.
Example 3
(1) Uniformly mixing the garlic juice, the ginger juice, the cooking wine and the white vinegar according to a mass ratio of 1.5;
(2) Uniformly spraying the fishy smell removing solution obtained in the step (1) on the sandwich seaweed byproduct according to the mass ratio of 1;
(3) Selecting high-quality rice, oat and parched rice, micronizing respectively, spreading the pulverized material on a baking tray with thickness of 0.6cm at 130 deg.C for 8min, and cooling after baking to obtain high-quality rice flour, oat flour and parched rice flour;
(4) Placing the sandwich seaweed byproduct powder obtained in the step (2) and the step (3), lotus root starch, rice flour, oat flour and fried rice flour in a stirrer to be fully mixed according to a mass ratio of 52.5;
(5) And (5) performing microwave sterilization and quantitative packaging (20 g/bag) on the semi-finished product of the sandwich seaweed by-product reconstituted powder obtained in the step (4) to obtain a finished product of the sandwich seaweed by-product reconstituted powder.
Example 4
(1) Uniformly mixing the garlic juice, the ginger juice, the cooking wine and the white vinegar according to a mass ratio of 1.5;
(2) Uniformly spraying the fishy smell removing liquid obtained in the step (1) on the sandwich seaweed byproduct according to the mass ratio of 1;
(3) Selecting high-quality rice, oat and parched rice, micronizing respectively, spreading the pulverized material on a baking tray with thickness of 0.6cm at 130 deg.C for 8min, and cooling after baking to obtain high-quality rice flour, oat flour and parched rice flour;
(4) Placing the sandwich seaweed byproduct powder obtained in the step (2) and the step (3), lotus root starch, rice flour, oat flour and fried rice flour in a stirrer to be fully mixed according to a mass ratio of 52.5;
(5) And (4) performing microwave sterilization and quantitative packaging (18 g/bag) on the semi-finished product of the sandwiched seaweed by-product reconstituted powder obtained in the step (4) to obtain a finished product of the sandwiched seaweed by-product reconstituted powder.
Example 5
(1) Uniformly mixing the garlic juice, the ginger juice, the cooking wine and the white vinegar according to a mass ratio of 1;
(2) Uniformly spraying the fishy smell removing liquid obtained in the step (1) on the sandwich seaweed byproduct according to the mass ratio of 1;
(3) Selecting high-quality rice, oat and parched rice, respectively micronizing with micronizing equipment, spreading the pulverized material on baking tray with thickness of 0.6cm and baking condition of 130 deg.C for 8min, and cooling after baking to obtain high-quality rice flour, oat flour and parched rice flour;
(4) Fully mixing the sandwich seaweed byproduct powder obtained in the steps (2) and (3), lotus root starch, rice flour, oat flour and fried rice flour in a stirrer according to a ratio of 7.5;
(5) And (5) performing microwave sterilization and quantitative packaging (16 g/bag) on the semi-finished product of the sandwich seaweed by-product reconstituted powder obtained in the step (4) to obtain a finished product of the sandwich seaweed by-product reconstituted powder.
Example 6
(1) Uniformly mixing the garlic juice, the ginger juice, the cooking wine and the white vinegar according to a mass ratio of 1.5;
(2) Uniformly spraying the fishy smell removing liquid obtained in the step (1) on the sandwich seaweed byproduct according to the mass ratio of 1.13.5, wherein the thickness of the sandwich seaweed byproduct is 0.6cm, the baking condition is 135 ℃ for 8min, and after the baking is finished, the material is cooled, crushed and sieved by a 80-mesh sieve to obtain the fishy smell removing sandwich seaweed byproduct powder;
(3) Selecting high-quality rice, oat and parched rice, respectively micronizing, spreading on baking tray with thickness of 0.6cm, baking at 130 deg.C for 8min, and cooling to obtain high-quality rice flour, oat flour and parched rice flour;
(4) Placing the sandwich seaweed byproduct powder obtained in the step (2) and the step (3), lotus root starch, rice flour, oat flour and fried rice flour in a stirrer according to a mass ratio of (52.5);
(5) And (5) performing microwave sterilization and quantitative packaging (14 g/bag) on the semi-finished product of the sandwich seaweed by-product reconstituted powder obtained in the step (4) to obtain a finished product of the sandwich seaweed by-product reconstituted powder.
Test example
Based on the quality of the object (the sea sedge sandwiched by the sea weed) sprayed with the mixed fishy smell removing solution and by taking the sensory evaluation score as an index, the fishy smell removing effect of different mixed fishy smell removing solutions on the product is measured by designing four-factor four-level orthogonal tests with the garlic juice addition amount (1.5, 2.0, 2.5, 3.0 percent), the ginger juice addition amount (1.5, 2.0, 2.5, 3.0 percent), the cooking wine addition amount (0.8, 1.6, 2.4, 3.2 percent), the white vinegar addition amount (0.8, 1.6, 2.4, 3.2 percent) as factor levels. In sensory evaluation of samples, 10g of the sandwich seaweed byproduct powder was weighed into a cup, 100ml of boiling water was added and stirred uniformly, 10 trained professionals were invited to form a sensory evaluation group, and the samples were evaluated using the sensory evaluation criteria for sandwich seaweed byproduct powder shown in table 1.
TABLE 1 sensory evaluation criteria for sandwich seaweed by-product powder
TABLE 2 fishy smell elimination orthogonal test results
As shown in table 2, after analyzing and verifying the results of the cross-country test, the optimal formula of the deodorizing liquid for the sandwich sea sedge byproduct is obtained by adding 2% of garlic juice, 2% of ginger juice, 1.6% of cooking wine and 1.6% of white vinegar, namely, the deodorizing liquid prepared by uniformly mixing the garlic juice, the ginger juice, the cooking wine and the white vinegar according to the mass ratio of 1. According to the range analysis, the primary and secondary sequence influencing the fishy smell removing effect is the ginger juice adding amount, the cooking wine adding amount, the white vinegar adding amount and the garlic juice adding amount.
And evaluating the influence of the addition amount of the lotus root starch on the quality and the stability of the product. During research, the quality and the stability of the product are respectively measured by sensory score and centrifugal precipitation rate. The centrifugal precipitation rate is determined by mixing the mixed powder with boiling water at a ratio of 1. The centrifugal precipitation rate is inversely related to the product stability. The results are shown in FIG. 1, with different letters on the results indicating significant differences (p < 0.05). As can be seen from figure 1, the influence of the addition amount of the lotus root starch on the quality and the stability of the product is remarkable, the sensory score of the product is increased and then reduced along with the increase of the addition amount of the lotus root starch, and the sensory score reaches the highest score when the addition amount is 20 g. When the addition was >20g, the product was excessively viscous and the sensory score decreased. The influence of the addition amount of the lotus root starch on the stability of the product is large, when the addition amount is 10g, the centrifugal precipitation rate is the largest, the stability of the product is the worst, and as the addition amount of the lotus root starch is increased, the centrifugal precipitation rate is reduced, and the stability of the product gradually becomes better. Comprehensively considering, in order to ensure the quality and stability of the product, the addition amount of 20g of lotus root starch is most suitable.
Evaluating the influence of different mass ratios of sandwich thallus Porphyrae byproduct powder, amylum Nelumbinis Rhizomatis, rice flour, herba Avenae Fatuae powder and parched rice flour on product quality and stability (figure 2-figure 3). When the sample is evaluated in a sensory mode, 16g of sandwich seaweed byproduct powder is weighed in a cup, and 160ml of boiling water is added for stirring. A sensory panel was formed by inviting 10 trained professionals to use the sandwich seaweed by-product reconstituted powder sensory evaluation criteria as shown in table 3. As shown in Table 4, the mass of the sandwich seaweed by-product powder in Table 4 was constant at 52.5g.
TABLE 3 sensory quality evaluation criteria for the sandwich seaweed by-product reconstituted powder
Table 4 response surface test results for different formulations
And (3) performing multiple regression fitting on the table 4 data by using Design-Expert8.0 software, wherein a regression model P is less than 0.01, which shows that the quadratic regression equation model has very obvious difference and can be used for evaluating the influence of different mass ratios of raw and auxiliary materials on the quality and stability of products. The result shows that the brewing powder prepared by uniformly mixing the sandwich seaweed by-product, the lotus root starch, the rice flour, the oat flour and the fried rice flour according to the mass ratio of 52.5 to 10 is optimal, the brewing powder has fine and smooth mouthfeel, moderate viscosity and fragrance, no pimple, no layering, uniform color and good fluidity, and has rich seaweed and cereal fragrance and no other foreign flavor or fishy smell.
Evaluating the difference of the influence of different deodorization modes on the volatile smell of the brewing powder. The electronic nose device used in the test had 10 sensors, which were R1: W1C (aromatic component, benzenes), R2: W5S (oxynitrides), R3: W3C (aromatic component, ammonia), R4: W6S (hydride), R5: W5C (short-chain alkane aromatic component), R6: W1S (methyl), R7: W1W (sulfide), R8: W2S (aldol), R9: W2W (aromatic component, organic sulfide), and R10: W3S (long-chain alkane). Analysis of odor components of three samples by electronic nose as shown in fig. 4, the response values of the 2 sensors of R4 and R10 of sample B and sample C almost agreed with the response value of sample a. However, the R2 response value of sample C is greatly improved compared with that of sample A and sample B, because certain odor substances of the deodorization liquid and the parched rice flour enter the sandwich seaweed by-product to react, so that a large amount of nitrogen oxide compounds are generated in the materials. In addition, the response values of R6 and R8 of samples B and C were significantly lower than that of sample A, because the use of the deodorizer and parched rice flour resulted in a decrease in the amount of methyl and aldol-like substances in the material. The result shows that the use of the fishy smell removing liquid and the fried rice flour is one of the important reasons for better fishy smell removing effect of the material.
The stability, the centrifugal precipitation rate and the caking rate of three different brewing powders were compared. The brewing stability is measured by putting 10g of brewing powder into a 100mL measuring cylinder, adding 100mL boiling water, stirring uniformly, standing for 3min, and measuring the height h of the supernatant 1 And the total height h of the suspension 2 In h, with 1 Account for h 2 The percent of (c) is a measure of the reconstitution stability of the sample, with greater ratios being less reconstitution stability. The caking rate is about 10g of the mixing powder (m) 1 ) Adding 100mL of boiling water into a beaker, standing for 10min, adding water to dilute to 2 times of volume, sieving with a 20-mesh sieve, and drying the oversize product to constant weight (m) 2 ) The caking rate is defined as m 2 Occupy m 1 The greater the ratio, the poorer the reconstitution stability. As can be seen from FIG. 5, under the same brewing conditions, the commercially available soybean brewing powder is easy to agglomerate, the commercially available black soybean brewing powder is easy to precipitate, and the product of the present invention has the best brewing performance. In FIG. 6, the results are highlighted with different letters indicating that the results are significantly different (p < 0.05). As can be seen from FIG. 6, the stability, centrifugal precipitation rate and caking rate of the three different reconstituted powders are significantly different, and the reconstitution properties of the sandwich sea sedge byproduct reconstituted powder are significantly optimal.
Claims (10)
1. A sandwich seaweed byproduct mixing powder comprises the following raw and auxiliary materials in percentage by mass: 40-65% sandwich seaweed byproduct powder, 15-25% lotus root starch, 5-15% rice flour, 5-15% oat flour and 5-10% fried rice flour.
2. The sandwiched seaweed byproduct mixing powder as claimed in claim 1, wherein the raw and auxiliary materials comprise, by mass: 44.7 to 63.6 percent of sandwich seaweed byproduct powder, 15.8 to 23.8 percent of lotus root starch, 5.7 to 12.8 percent of rice flour, 5.7 to 12.8 percent of oat flour and 5.7 to 8.5 percent of fried rice flour.
3. The sandwiched seaweed byproduct mixing powder as claimed in claim 2, wherein the raw and auxiliary materials comprise, by mass: 52.5% sandwich seaweed byproduct powder, 20% lotus root starch, 10% rice flour, 10% oat flour and 7.5% fried rice flour.
4. The sandwich seaweed by-product reconstituted powder of claim 2, consisting of the following components: 52.5g of sandwich seaweed byproduct powder, 20g of lotus root starch, 10g of rice flour, 10g of oat flour and 7.5g of fried rice flour.
5. A method for preparing sandwiched thallus Porphyrae byproduct instant powder comprises the following steps:
(1) Mixing garlic juice, ginger juice, cooking wine and white vinegar uniformly to prepare fishy smell removing liquid;
(2) Uniformly spraying the fishy smell removing liquid obtained in the step (1) on the sandwich seaweed by-product, wherein the mass ratio of the fishy smell removing liquid to the sandwich seaweed by-product is 1: (11.5-13.5), then baking at 100-140 ℃, cooling, crushing the materials, and sieving with a 80-mesh sieve to obtain the deodorized sandwich seaweed byproduct powder;
(3) Selecting high-quality rice, oat and parched rice, respectively carrying out superfine grinding, spreading the ground materials on a baking tray, baking at 100-140 ℃, and cooling to obtain high-quality rice flour, oat flour and parched rice flour;
(4) Placing the sandwich seaweed byproduct powder obtained in the steps (2) and (3), lotus root starch, rice flour, oat flour and fried rice flour in a stirrer to be fully mixed to obtain a semi-finished product of the sandwich seaweed byproduct mixing powder;
(5) And (5) performing microwave sterilization and quantitative packaging on the semi-finished product of the sandwich seaweed byproduct mixing powder obtained in the step (4) to obtain a finished product of the sandwich seaweed byproduct mixing powder.
6. The preparation method according to claim 5, wherein the garlic juice, the ginger juice, the cooking wine and the white vinegar are mixed in the step (1) according to a mass ratio of (1-1.5): (1-1.5): (0.5 to 0.8): (0.5 to 0.8); more preferably, the mixing mass ratio of the garlic juice, the ginger juice, the cooking wine and the white vinegar is 1.
7. The preparation method according to claim 5, wherein the mass ratio of the fishy smell removing solution to the sandwich seaweed by-product in the step (2) is 1:12.9, wherein the sandwich thallus Porphyrae byproduct can be partially or completely replaced by dried thallus Porphyrae powder after micronization.
8. The preparation method of claim 5, wherein the baking temperature in the steps (2) and (3) is 130-140 ℃, the baking time is 8-10 min, and the material thickness during baking is 0.40-0.80 cm.
9. The preparation method according to claim 5, wherein in the step (4), the mass ratio of the mixture of the sandwich sea sedge byproduct powder, lotus root starch, rice flour, oat flour and parched rice flour is 52.5: (15-25): (5-15): (5-15): (5-10); more preferably, the mass ratio of the mixture of the sandwich seaweed byproduct powder, the lotus root starch, the rice flour, the oat flour and the fried rice flour is 52.5.
10. The method of claim 5, wherein in step (4), the set amount of the quantitative package is (14 to 24) g/bag.
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| CN111493294A (en) * | 2020-04-24 | 2020-08-07 | 温州科技职业学院 | Preparation method of instant fishy smell-removed seaweed powder |
| CN113383918A (en) * | 2021-06-29 | 2021-09-14 | 盐城工学院 | Spirulina composite laver sheet and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111493294A (en) * | 2020-04-24 | 2020-08-07 | 温州科技职业学院 | Preparation method of instant fishy smell-removed seaweed powder |
| CN113383918A (en) * | 2021-06-29 | 2021-09-14 | 盐城工学院 | Spirulina composite laver sheet and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 凌力元，阌筠编著: "《特殊医学用途配方食品 临床应用参考目录》", 中国医药科技出版社, pages: 229 - 224 * |
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