CN115886215A - A thallus Porphyrae prepared from Sargassum powder - Google Patents

A thallus Porphyrae prepared from Sargassum powder Download PDF

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CN115886215A
CN115886215A CN202211469020.4A CN202211469020A CN115886215A CN 115886215 A CN115886215 A CN 115886215A CN 202211469020 A CN202211469020 A CN 202211469020A CN 115886215 A CN115886215 A CN 115886215A
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seaweed
powder
algae
prepared
sea sedge
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仲伟潭
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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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed 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
    • 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
    • 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

Abstract

The invention relates to seaweed prepared from seaweed powder, and belongs to the technical field of seaweed food preparation. Utilizing seaweed powder, adding food additive and cellulose excipient; processing through quantitative mixing, stirring, dissolving, drying, tabletting and slicing packaging processes to obtain the sea sedge; the algae powder is one or more of Chlamydomonas reinhardtii, chrysophyta, chlorella, blue algae, red algae, brown algae, chlamydomonas, nostoc globosa, euglena, chlorella pyrenoidosa, ascophyllum nodosum, haematococcus pluvialis, and Dunaliella salina; the content of seaweed powder is not less than 10% of the total amount of the raw materials. The seaweed is obtained by processing the seaweed, so that more and more comprehensive nutritional values or dietary functions are given to the seaweed, and the nutritional and health requirements of different people are met. Compared with the traditional process for preparing the sea sedge by using the laver, the invention has good environmental protection performance on the whole by using the seaweed.

Description

A thallus Porphyrae prepared from Sargassum powder
Technical Field
The invention relates to seaweed prepared from seaweed powder, and belongs to the technical field of seaweed food preparation.
Background
Sea sedge: the laver is crisp and tender after being baked, and is melted in the mouth, and particularly after being seasoned, the laver is shaken into the delicious sea weed after being added with grease, salt and other seasonings. The thallus Porphyrae is rich in B vitamins, especially riboflavin and nicotinic acid, vitamin A and vitamin E, and vitamin C. The sea sedge contains about 15 percent of mineral substances, wherein the mineral substances comprise potassium, calcium, magnesium, phosphorus, iron, zinc, copper, manganese and the like which are necessary for maintaining normal physiological functions, the selenium and the iodine are particularly rich, and the mineral substances can help a human body to maintain the acid-base balance of the body, are beneficial to the growth and development of children and are also helpful for delaying senility of old people.
The traditional seaweed is a sheet seaweed product formed by processing the laver as a raw material, the sheet area can be large or small, the seaweed is cut according to requirements and then used as food materials, the raw material source is single, and the nutrition comprehensiveness is to be improved. The thallus Porphyrae is mainly used for preparing sushi, thallus Porphyrae salad roll, and thallus Porphyrae rice roll, and can also be directly used as nutritional food.
Since the conventional laver is processed and formed using laver as a raw material, however, the laver cultivation and production may cause serious environmental pollution. The large-scale cultivation of the laver causes a large amount of fresh water, a large amount of pollutants such as hydrochloric acid or citric acid, a large amount of pesticides and serious generation of green tide of other algae. The research conclusion that the Enteromorpha prolifera as the main seed source of the green tide of south yellow sea on the laver culture raft in the Subei shallow beach area is published by institutions such as the oceanic research institute of the Chinese academy of sciences in 2017.
Disclosure of Invention
The invention aims to provide a brand-new method for preparing seaweed, namely seaweed prepared by utilizing seaweed powder.
Utilizing seaweed powder by adding food additives and cellulose excipient; processing through quantitative mixing, stirring, dissolving, drying, tabletting and slicing packaging processes to obtain the sea sedge;
the seaweed powder is one or more of Chlorella, yellow algae, dinoflagellate, green algae, blue algae, red algae, brown algae, chlamydomonas, nostoc globosa, euglena, chlorella pyrenoidosa, micrococcus pluvialis, haematococcus pluvialis, and Dunaliella salina; the content of seaweed powder is not less than 10% of the total amount of the raw materials.
The technical scheme of the invention is further improved as follows: the food additive comprises several of calcium alginate, algae oil, propylene glycol alginate, astaxanthin, chitosan, chitin, curdlan, sanzan gum, gellan gum, cellulose, microcrystalline cellulose, methylcellulose, hydroxypropyl methylcellulose, starch, flour, polylysine, polysaccharide and fish oil.
The food additives are all food additives disclosed by the national market supervision and administration and are widely sold in the market. Wherein the seaweed oil has functions of regulating appearance and increasing nutrition of thallus Porphyrae, chitosan and cellulose have functions of excipient and dietary fiber, flour and starch have functions of carbohydrate nutrition and increasing adhesion, sanzan gum has functions of thickening and absorbing water, polylysine has functions of nutrition and antibacterial, and other fish oil and flavoring agent can be used for regulating taste of thallus Porphyrae.
Chitin, also known as chitin, is a substance commonly found in the shells of crustaceans such as shrimps, crabs. Chitin is the only edible fiber with positive power in natural organisms.
Curdlan, is widely used in various fields of the food industry due to its good processing adaptability such as water retention, freezing resistance, heat resistance, adhesiveness, film-forming property, etc.
Sanzan gum is used in food as a thickener, a stabilizer and a coagulator.
The gellan gum can be used as thickener and stabilizer.
Microcrystalline cellulose, methylcellulose, hydroxypropyl methylcellulose are commonly used cellulose, and play a role of dietary fiber.
Polylysine has good bactericidal ability and thermal stability, and is a biological preservative with excellent preservative property and great commercial potential.
The process for preparing the sea sedge of the present invention is not limited to the above food additives. Edible salt and sodium glutamate can also be added. Sesame oil, peanut oil, corn oil and the like may also be added.
The technical scheme of the invention is further improved as follows: the raw materials comprise 10-60% of seaweed powder, 8-10% of chitosan, 8-10% of hydroxypropyl methylcellulose, 8-10% of sanzan gum, 2.5% of chitin, 1% of seaweed oil, 1% of astaxanthin, 0.3% of polylysine, 0.1% of sodium chloride and 0.1% of sodium glutamate. The remainder is a mixture of starch and flour, the respective proportional contents of flour and starch being not limiting.
The technical scheme of the invention is further improved as follows: the seaweed is formed by industrial fermentation production or naturally.
The technical scheme of the invention is further improved as follows: adding food additive into the seaweed powder, and stirring uniformly; and then, using an automatic coating dryer and a Grace professional tabletting dryer to carry out tabletting forming to prepare the sea sedge.
The technical scheme of the invention is further improved as follows: the food additive is selected according to the requirements of people.
The technical scheme of the invention is further improved as follows: the seaweed powder is preferably selected from Chlamydomonas reinhardtii, nostoc globosa, chlorella pyrenoidosa, and Haematococcus pluvialis
In order to achieve the purpose, the invention adopts the technical scheme that:
a seaweed powder is prepared by adding food additive and cellulose excipient into seaweed powder, quantitatively mixing, stirring, dissolving, oven drying, tabletting, slicing, and packaging.
The technical scheme of the invention is further improved as follows: the Sargassum powder is natural Sargassum powder, including Chlamydomonas reinhardtii, chrysophyta, chlorella, dinoflagellate, chlorella, cyanophyta, red algae, brown algae, chlamydomonas, nostoc globosa, euglena, chlorella pyrenoidosa, synechocystis pluvialis, and Dunaliella salina. Wherein, the green algae has the function of reducing blood sugar, the red algae has the function of artificial meat protein, the white algae has the function of reducing blood pressure, and the chlorella has rich essential amino acid and protein of human body, etc. The invention fully utilizes the personalized functions of the seaweed to develop the personalized seaweed required by different crowds, wherein the seaweed proportion is not less than 50 percent.
The technical scheme of the invention is further improved as follows: the algae powder is produced by industrialized fermentation, and comprises golden algae, yellow algae, dinoflagellate, green algae, blue algae, red algae, brown algae, chlamydomonas, nostoc sphaeroides, euglena, chlorella pyrenoidosa, parachloropsis, haematococcus pluvialis and dunaliella salina, and the algae powder produced by industrialized expanded fermentation of bioengineering is a product obtained by industrialized amplification and purification of natural algae. The seaweed powder has the obvious characteristics of being biological-friendly, environment-friendly, intensive, easy to control, high in yield, superior to seawater natural culture in nutrition control and the like, wherein part of products are approved as new resource food by the national market supervision and management bureau and are widely sold in the market. Wherein, the green algae has the function of reducing blood sugar, the red algae has the function of artificial meat protein, the white algae has the function of reducing blood pressure, and the chlorella has abundant essential amino acid and protein and the like. The invention fully utilizes the personalized functions of the seaweed to develop the personalized seaweed required by different crowds, wherein the seaweed proportion is not less than 50 percent.
The technical scheme of the invention is further improved as follows: the food additive comprises calcium alginate, algae oil, propylene glycol alginate, astaxanthin, chitosan, chitin, curdlan, sanzan gum, gellan gum, cellulose, microcrystalline cellulose, methylcellulose, hydroxypropyl methylcellulose, starch, flour, polylysine, polysaccharide, fish oil and flavoring agent.
The technical scheme of the invention is further improved as follows: the seaweed powder is added with food additives, cellulose excipient and the like, and is processed into the seaweed after the technical processes of quantitative mixing, stirring, dissolving, drying, tabletting, slicing, packaging and the like.
The technical scheme of the invention is further improved as follows: the food additive is added according to the demand of people.
Due to the adoption of the technical scheme, the invention has the following technical effects:
according to the technical scheme, the seaweed with different functions and the food auxiliary materials are added in a ratio, and the seaweed is processed by a deep technology, so that more and more comprehensive nutritional values or dietary functions are given to the seaweed, and the nutritional and health requirements of different people are met.
The invention is a brand new method for preparing sea sedge, the main raw material is seaweed, the nutrient components of the seaweed are more comprehensive and easy to functionalize compared with the laver, the nutrient sources for preparing the sea sedge are enriched, simultaneously, the use mode of the seaweed is expanded, and the technical progress of the prokaryotic cell seaweed industry is facilitated.
The raw material of the invention is seaweed, which can be industrially produced by biological fermentation, is environment-friendly and controllable, and can partially replace the laver culture in the yellow sea area, protect the sea water quality, effectively avoid the occurrence of green alga tide, and be beneficial to the standard development of the seaweed industry.
According to the technical scheme, the seaweed is used as the raw material, and the auxiliary additive is reasonably proportioned, so that the seaweed can be processed into a taste suitable for people to eat, and the seaweed can be used as the seaweed for large-scale production and eating.
The invention mainly uses several kinds of algae such as chlamydomonas reinhardtii, nostoc globiformis, chlorella pyrenoidosa, haematococcus pluvialis and the like as raw materials, and has rich nutrition and good taste.
The invention promotes the leap-type development of the high-end biological industry in China from the fields of medicine to food, embodies great social value and advocates the ecological friendly and novel food health concept on the whole.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further explained by combining the specific embodiments.
The invention is a sea sedge prepared by a brand new way, and abandons the use of laver as a raw material in the traditional sea sedge preparation method. The invention firstly proposes that the seaweed is adopted as the raw material to prepare the seaweed, so that the seaweed has rich nutrition, and meanwhile, the seaweed raw material is more easily obtained, thereby being convenient for large-scale bioengineering industrialized production. The method also provides a novel way for eating thallus Porphyrae.
The invention is based on the technical progress of seaweed production. Domestic classical seaweeds such as chlamydomonas reinhardtii and chlorella vulgaris are subjected to genetic engineering transformation of the current biotechnology, large-scale industrial production is realized, the cost control is lowered to the level of mariculture laver, the food safety assessment is sufficiently verified, and the consumption demand is continuously expanded. Realizing deep processing of raw material seaweed is a necessary way for relevant enterprises and industries to develop and improve benefits.
The invention is based on the serious environmental pollution of laver cultivation and production. The large-scale cultivation of the laver causes a large amount of fresh water, a large amount of pollutants such as hydrochloric acid or citric acid, a large amount of pesticides and serious generation of green tide of other algae.
According to the technical scheme, the seaweed is prepared by adding food additives, cellulose excipients and the like into seaweed powder and processing the seaweed powder through the technical processes of quantitative mixing, stirring, dissolving, tabletting, drying, slicing, packaging and the like. When the product is prepared, attention is particularly paid to various technical processing schemes of fully and uniformly mixing the seaweed powder and corresponding additives to form thick fluid, and then tabletting, film forming, drying, forming and the like are carried out. Wherein the content of seaweed powder is not less than 50%, preferably 50-55% of the total amount of the raw materials.
The seaweed is produced by industrial fermentation or naturally, and is prepared into seaweed powder for use.
In a specific implementation, the processing equipment involved comprises: quantitative weighing and feeding equipment, a dissolving tank with stirring, a water making machine, drying and tabletting equipment, a cutting machine and the like. The equipment is made of food-grade stainless steel products.
In this patent, the food additive that uses includes several kinds among calcium alginate, algal oil, propylene glycol alginate, astaxanthin, chitosan, chitin, curdlan, sanzan glue, gellan gum, cellulose, microcrystalline cellulose, methylcellulose, hydroxypropyl methylcellulose, starch, flour, polylysine, polysaccharide and fish oil. The food additive is selected according to the requirements of people.
The raw material proportion of the patent is preferably as follows,
10-60% of seaweed powder, 8-10% of chitosan, 8-10% of hydroxypropyl methyl cellulose, 8-10% of sanzan glue, 2.5% of chitin, 1% of seaweed oil, 1% of astaxanthin, 0.3% of polylysine, 0.1% of sodium chloride and 0.1% of sodium glutamate. The remainder is a mixture of starch and flour, the respective proportional contents of flour and starch being not limited.
Further, the higher the content of the seaweed powder, the more concentrated the taste of the seaweed and the more abundant the nutrition. Generally, in actual production, the seaweed powder is usually 40-60%.
In specific implementation, the algae powder can be natural algae powder, including Chlamydomonas reinhardtii, chrysophyta, dinoflagellate, chlorophyta, cyanophyta, red algae, brown algae, chlamydomonas, nostoc globosa, euglena, chlorella pyrenoidosa, micrococcus pluvialis, haematococcus pluvialis, dunaliella salina, etc. The green algae, red algae and chlorella are preferably used as test raw materials in the patent, and the adding proportion of the green algae, the red algae and the chlorella is more than 50 percent.
The seaweed powder can also be prepared from industrial fermentation product of seaweed powder, such as Chlamydomonas reinhardtii, chrysophyta, cladonomonas, dinophyceae, chlorophyceae, red algae, brown algae, chlamydomonas, nostoc globosa, euglena, chlorella pyrenoidosa, micrococcus pluvialis, haematococcus pluvialis, dunaliella salina, etc. The patent preferably selects green algae (chlamydomonas reinhardtii), red algae (haematococcus pluvialis), nostoc globiformis and chlorella pyrenoidosa as test raw materials, and the test raw materials are new resource foods approved by the national market supervision and management administration (shown in the table below), and the adding proportion of the green algae, the red algae, the nostoc globiformis and the chlorella pyrenoidosa is more than 50%.
Figure BDA0003957711440000071
The chlamydomonas reinhardtii, nostoc globiformis, chlorella pyrenoidosa and haematococcus pluvialis referred to in this patent are preferably selected in specific practice. The four algae national health committee has approved the food field for use, and the safety aspect is fully evaluated and practically verified to meet the requirements of national policies.
The edible taste of the algae is unique, the edible taste of the algae accords with the preparation and use requirements of the seaweed, and the taste of the produced seaweed accords with the public demand after reasonable blending, thereby being beneficial to the popularization of the novel seaweed type seaweed.
The chlamydomonas reinhardtii, nostoc globiformis, chlorella pyrenoidosa and haematococcus pluvialis related to the patent are evaluated by technical teams, are easy to realize industrialization or are already industrialized, meet the requirements of environment-friendly production and are beneficial to subsequent product development and national green food advocation.
The invention adjusts the taste by adding food additives and increases nutrient elements at the same time; the thallus Porphyrae can also be formed by food additive. Specifically, the food additive comprises calcium alginate, algae oil, propylene glycol alginate, astaxanthin, chitosan, chitin, curdlan, sanzan gum, gellan gum, cellulose, microcrystalline cellulose, methylcellulose, hydroxypropyl methylcellulose, starch, flour, polylysine, polysaccharide, fish oil and flavoring agent.
In the invention, the seaweed powder is added with food additives and then tabletted and molded to prepare the seaweed. Calcium alginate. Algae oil. Propylene glycol alginate. Astaxanthin. Chitosan can be used as an adhesive, a humectant, a clarifying agent, a filler, an emulsifier, a glazing agent and a thickening stabilizer in the food industry; the functional oligosaccharide can reduce cholesterol, improve immunity of the organism, enhance disease resistance and infection resistance of the organism, and particularly has stronger anti-tumor effect. The chitosan is one of the main additives and can play a role in forming the sea sedge. In addition, the starch and the flour can also play a role in shaping the product.
In the invention, the adding proportion of the food additive accords with the relevant regulations of the national market supervision and administration, and has basic dosage convention and rule. Wherein the adding proportion of the chitosan is not more than 20 percent, the adding proportion of the starch is not more than 20 percent, the adding proportion of the flour is not more than 20 percent, and other nutrient elements are all added in trace.
Specifically, the food additive is selected and added according to the requirements of people. For example, in the case of a person with hypertension or hyperglycemia, a cellulose-based additive holder is added, and little or no sugar-based additive is added. If it is a child, the additive is added as little as possible.
The seaweed product can completely replace the traditional seaweed to process and eat food materials, and the technical scheme is the application of seaweed raw materials in different aspects of depth.
The invention relates to a seaweed prepared by utilizing seaweed powder, which uses seaweed as a raw material, enriches the eating modes of the seaweed and expands the source ways of the seaweed raw material. The sea sedge prepared by the invention has good taste and rich nutrition.
The adopted equipment is selected:
the processing equipment related to the embodiment of sea sedge preparation comprises: electronic scales, SANGHUI TCS-300 type and Cheng Bo SP-1000/0.1 type; the stirring dissolving tank is customized for Shandong German Kernel; the water making machine adopts a reverse osmosis membrane machine which is used for the first east China; an automatic film coating dryer AFA-III and Grace professional tabletting dryer for tabletting, drying and picking products, and is provided with a cutting device. Other non-standard containers are made of stainless steel 304.
In a specific embodiment, several seaweeds may be mixed in a formulation to form a seaweed powder, or one seaweed may be used alone. It is preferable that a recipe uses a seaweed powder, so that blending is not required and the requirement of industrial production is satisfied. The following are preferred formulations.
The preferable formula 1: 50% of chlamydomonas reinhardtii, 10% of chitosan, 8% of starch, 7% of flour, 10% of hydroxypropyl methyl cellulose, 10% of sanzan glue, 2.5% of chitin, 1% of algal oil, 1% of astaxanthin, 0.3% of polylysine, 0.1% of sodium chloride and 0.1% of sodium glutamate.
The preferable formula 2 is as follows: 50% of haematococcus pluvialis, 15% of chitosan, 10% of starch, 10% of flour, 10% of hydroxypropyl methyl cellulose, 1.5% of sanzan glue, 1% of chitin, 1% of algal oil, 1% of astaxanthin, 0.3% of polylysine, 0.1% of sodium chloride and 0.1% of sodium glutamate.
Preferred formulation 3: 50% of chlorella, 15% of chitosan, 5% of starch, 5% of flour, 10% of hydroxypropyl methylcellulose, 10% of sanzan gum, 2.5% of chitin, 1% of algal oil, 1% of astaxanthin, 0.3% of polylysine, 0.1% of sodium chloride and 0.1% of sodium glutamate.
Description of the effects:
the preferable formula 1: product description
The thallus Porphyrae prepared by the above formula can maintain the nutrition of Chlamydomonas reinhardtii and other food components, and has no obvious difference in color and appearance from thallus Porphyrae sold in the market. The sample laver has more crispy and rich pleasant taste than the commercial laver, has relatively low adhesiveness and extensibility, and is more comfortable and pleasant than the laver in the mouth. Integrally realizes the preparation aims of full sea sedge taste, long aftertaste, softness, tenderness, smoothness, instant dissolution in mouth and crisp and fragrant mouth.
The preferable formula 2: product description
The thallus Porphyrae prepared by the formula can maintain the nutrition of Haematococcus pluvialis and other food components, has no obvious difference from the thallus Porphyrae sold in the market in appearance, but has dark color. In taste, the sample laver has the same adhesiveness and ductility as the commercially available laver, has stronger taste toughness after melting in the mouth, and has more meat texture than the laver.
Preferred formulation 3: product description
The thallus Porphyrae prepared by the method can maintain nutrition of Chlorella and other food components, and has no obvious difference in color and appearance from thallus Porphyrae sold in the market. The sample thallus Porphyrae has more crispy and rich pleasant taste than commercial thallus Porphyrae, relatively low adhesiveness and extensibility, and is instantly melt in mouth. The chlorella seaweed has unique light fishy smell, and is delicious.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited by the foregoing description and the related embodiments, which are given by way of illustration of the principles of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as hereinafter claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims (7)

1. A seaweed prepared from seaweed powder is characterized in that: utilizing seaweed powder, adding food additive and cellulose excipient; processing through quantitative mixing, stirring, dissolving, drying, tabletting and slicing packaging processes to obtain the sea sedge;
the algae powder is one or more of Chlamydomonas reinhardtii, chrysophyta, chlorella, blue algae, red algae, brown algae, chlamydomonas, nostoc globosa, euglena, chlorella pyrenoidosa, ascophyllum nodosum, haematococcus pluvialis, and Dunaliella salina; the content of seaweed powder is not less than 10% of the total amount of the raw materials.
2. A seaweed prepared from the seaweed powder according to claim 1, characterized in that: the food additive comprises several kinds of calcium alginate, algae oil, propylene glycol alginate, astaxanthin, chitosan, chitin, curdlan, sanzan gum, gellan gum, cellulose, microcrystalline cellulose, methylcellulose, hydroxypropyl methylcellulose, starch, flour, polylysine, polysaccharide and fish oil.
3. Seaweed prepared from seaweed meal according to claim 2, characterized in that: the raw materials comprise 10-60% of seaweed powder, 8-10% of chitosan, 8-10% of hydroxypropyl methylcellulose, 8-10% of sanzan glue, 2.5% of chitin, 1% of seaweed oil, 1% of astaxanthin, 0.3% of polylysine, 0.1% of sodium chloride, 0.1% of sodium glutamate and the balance of a mixture of starch and flour.
4. Seaweed prepared from seaweed meal according to claim 1, characterized in that: the seaweed is formed by industrial fermentation production or naturally.
5. Sea sedge prepared from seaweed meal according to any of claims 1 to 4, characterized in that: adding food additive into Sargassum powder, and stirring; and then, using an automatic coating dryer and a Grace professional tabletting dryer to carry out tabletting forming to prepare the sea sedge.
6. Sea sedge prepared from seaweed meal according to any of claims 1 to 4, characterized in that: the food additive is selected according to the requirements of people.
7. A seaweed prepared from a seaweed powder according to any of claims 1 to 4, characterized in that: the Sargassum powder is preferably Chlamydomonas reinhardtii, nostoc globosa, chlorella pyrenoidosa, and Haematococcus pluvialis.
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