CN117099919A - Preparation method of low-calorie deep sea small kelp noodles - Google Patents
Preparation method of low-calorie deep sea small kelp noodles Download PDFInfo
- Publication number
- CN117099919A CN117099919A CN202311011854.5A CN202311011854A CN117099919A CN 117099919 A CN117099919 A CN 117099919A CN 202311011854 A CN202311011854 A CN 202311011854A CN 117099919 A CN117099919 A CN 117099919A
- Authority
- CN
- China
- Prior art keywords
- kelp
- deep sea
- calorie
- low
- pulp
- 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.)
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Links
- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 137
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000012149 noodles Nutrition 0.000 title claims description 20
- 239000000463 material Substances 0.000 claims abstract description 73
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims abstract description 49
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 36
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 30
- 239000001506 calcium phosphate Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000002791 soaking Methods 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 12
- 238000000227 grinding Methods 0.000 claims abstract description 12
- 238000009849 vacuum degassing Methods 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 229910000389 calcium phosphate Inorganic materials 0.000 claims abstract description 6
- 235000011010 calcium phosphates Nutrition 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims description 39
- 235000019698 starch Nutrition 0.000 claims description 39
- 239000008107 starch Substances 0.000 claims description 39
- 240000008042 Zea mays Species 0.000 claims description 37
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 37
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 37
- 235000005822 corn Nutrition 0.000 claims description 37
- 238000000034 method Methods 0.000 claims description 36
- 238000003756 stirring Methods 0.000 claims description 27
- 241000207840 Jasminum Species 0.000 claims description 26
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 26
- 229920000856 Amylose Polymers 0.000 claims description 21
- 230000008569 process Effects 0.000 claims description 19
- 238000009210 therapy by ultrasound Methods 0.000 claims description 18
- 241000227647 Fucus vesiculosus Species 0.000 claims description 17
- 238000009461 vacuum packaging Methods 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 9
- 235000012209 glucono delta-lactone Nutrition 0.000 claims description 8
- 229960003681 gluconolactone Drugs 0.000 claims description 8
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims description 7
- 238000001125 extrusion Methods 0.000 claims description 7
- 235000019691 monocalcium phosphate Nutrition 0.000 claims description 7
- 229910000150 monocalcium phosphate Inorganic materials 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 235000019731 tricalcium phosphate Nutrition 0.000 claims description 6
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 6
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 108090000526 Papain Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 108090000637 alpha-Amylases Proteins 0.000 claims description 4
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000019700 dicalcium phosphate Nutrition 0.000 claims description 4
- 229940055729 papain Drugs 0.000 claims description 4
- 235000019834 papain Nutrition 0.000 claims description 4
- 238000007781 pre-processing Methods 0.000 claims description 4
- 238000007602 hot air drying Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- JUNWLZAGQLJVLR-UHFFFAOYSA-J calcium diphosphate Chemical compound [Ca+2].[Ca+2].[O-]P([O-])(=O)OP([O-])([O-])=O JUNWLZAGQLJVLR-UHFFFAOYSA-J 0.000 claims description 2
- 229940043256 calcium pyrophosphate Drugs 0.000 claims description 2
- 235000019821 dicalcium diphosphate Nutrition 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 17
- 239000000843 powder Substances 0.000 description 9
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 6
- 235000010443 alginic acid Nutrition 0.000 description 6
- 229920000615 alginic acid Polymers 0.000 description 6
- 229910001424 calcium ion Inorganic materials 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 5
- 239000001110 calcium chloride Substances 0.000 description 5
- 229910001628 calcium chloride Inorganic materials 0.000 description 5
- 235000010413 sodium alginate Nutrition 0.000 description 5
- 239000000661 sodium alginate Substances 0.000 description 5
- 229940005550 sodium alginate Drugs 0.000 description 5
- VEJCUEBBRSCJRP-UHFFFAOYSA-L calcium;hydron;phosphonato phosphate Chemical compound [Ca+2].OP(O)(=O)OP([O-])([O-])=O VEJCUEBBRSCJRP-UHFFFAOYSA-L 0.000 description 4
- 238000004332 deodorization Methods 0.000 description 4
- 239000011575 calcium Substances 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
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- 238000012545 processing Methods 0.000 description 3
- 239000013535 sea water Substances 0.000 description 3
- OHVLMTFVQDZYHP-UHFFFAOYSA-N 1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-2-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound N1N=NC=2CN(CCC=21)C(CN1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)=O OHVLMTFVQDZYHP-UHFFFAOYSA-N 0.000 description 2
- KZEVSDGEBAJOTK-UHFFFAOYSA-N 1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-2-[5-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]ethanone Chemical compound N1N=NC=2CN(CCC=21)C(CC=1OC(=NN=1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)=O KZEVSDGEBAJOTK-UHFFFAOYSA-N 0.000 description 2
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 2
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 2
- SXAMGRAIZSSWIH-UHFFFAOYSA-N 2-[3-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,2,4-oxadiazol-5-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NOC(=N1)CC(=O)N1CC2=C(CC1)NN=N2 SXAMGRAIZSSWIH-UHFFFAOYSA-N 0.000 description 2
- WZFUQSJFWNHZHM-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 WZFUQSJFWNHZHM-UHFFFAOYSA-N 0.000 description 2
- JQMFQLVAJGZSQS-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-N-(2-oxo-3H-1,3-benzoxazol-6-yl)acetamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)NC1=CC2=C(NC(O2)=O)C=C1 JQMFQLVAJGZSQS-UHFFFAOYSA-N 0.000 description 2
- YJLUBHOZZTYQIP-UHFFFAOYSA-N 2-[5-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]-1,3,4-oxadiazol-2-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1=NN=C(O1)CC(=O)N1CC2=C(CC1)NN=N2 YJLUBHOZZTYQIP-UHFFFAOYSA-N 0.000 description 2
- CONKBQPVFMXDOV-QHCPKHFHSA-N 6-[(5S)-5-[[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]methyl]-2-oxo-1,3-oxazolidin-3-yl]-3H-1,3-benzoxazol-2-one Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C[C@H]1CN(C(O1)=O)C1=CC2=C(NC(O2)=O)C=C1 CONKBQPVFMXDOV-QHCPKHFHSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 235000010410 calcium alginate Nutrition 0.000 description 2
- 239000000648 calcium alginate Substances 0.000 description 2
- 229960002681 calcium alginate Drugs 0.000 description 2
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 2
- 239000000701 coagulant Substances 0.000 description 2
- -1 compound calcium phosphate salts Chemical class 0.000 description 2
- 238000007872 degassing Methods 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 241001092371 Bergenia Species 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000002308 calcification Effects 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
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- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
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- 235000019426 modified starch Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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- 238000012827 research and development Methods 0.000 description 1
- 229910001415 sodium ion Inorganic materials 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000003860 storage Methods 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/84—Flavour masking or reducing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
- A23P30/25—Co-extrusion of different foodstuffs
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Manufacturing & Machinery (AREA)
- Edible Seaweed (AREA)
Abstract
The application provides a preparation method of a low-calorie deep sea small kelp surface, which comprises the following steps: selecting fresh kelp, cleaning with water, soaking in citric acid solution to soften the kelp, and cleaning the soaked fresh kelp with water to remove excessive citric acid; adding water, grinding to obtain coarse pulp, adding auxiliary material I, and grinding again to obtain kelp pulp; adding auxiliary materials II, calcium phosphate and a glucolactone solution into the kelp pulp, carrying out vacuum degassing, extruding and forming the obtained material, and adding the extruded material into a calcium chloride solution for soaking to solidify and form the extruded material; and heating again to solidify completely, packaging and sterilizing. The application not only meets the dependence of people on cooked wheaten food, but also meets the requirements of people on low-calorie healthy foods, has simple and quick manufacturing flow, short production period and convenient eating of products.
Description
Technical Field
The application belongs to the technical field of food processing, and particularly relates to a preparation method of a low-calorie deep sea small kelp noodles.
Background
Kelp (kelp), also known as bergenia, is a large-sized marine brown algae plant grown in low-temperature seawater in temperate zone, belonging to algae plants. The kelp contains very rich nutrients, and contains 22% -26% of sodium alginate, and free hydroxyl and carboxyl contained in sodium alginate can be crosslinked with most bivalent or multivalent metal ions to form water-insoluble metal alginate. Based on the method, the sodium ions in the sodium alginate can be replaced by the calcium ions in the calcium chloride to form calcium alginate gel, so that kelp gel food is produced.
In recent years, the prefabricated vegetable has been developed rapidly due to convenience and practicability, and the instant kelp powder produced by using the full kelp as a raw material through the processing methods of pulping, gelling, heating and the like is used as the prefabricated vegetable, so that the instant kelp powder has remarkable advantages of nutrition and functional ingredient content compared with other types of fresh wet noodles, and has the advantages of low energy, convenience in eating and the like. At present, calcium chloride is mainly used as a coagulant in the production of kelp noodles, but the calcium chloride alone can not lead to complete calcification of sodium alginate in the processing process, so that Ca is caused 2+ Poor gel performance with sodium alginate, poor tensile strength, easy fracture and the like. The method of secondary solidification is selected to further solidify the formed calcium alginate gel to increase the crosslinking degree of the gel, thereby improving the quality of kelp surface (stone, chen Fangtian. Instant kelp powder)Optimization research of molding process conditions [ J]Food research and development 2017,38 (19): 81-84.). Chen Shen the quality of the kelp is improved by adding modified starch to the kelp (Chen Shen. Research on kelp processing technique and ACE inhibitory Activity [ D ]]The university of agriculture and forestry, 2014), the fishy smell of the final products of the methods is heavy, the concentration of calcium chloride can be changed in the production, the quality of the final products is unstable, the gel strength inside and outside the kelp surface is still greatly different, so that the increase of the gel strength is not obvious, and the increase of the quality of the products is limited. Therefore, how to improve the quality of the kelp noodles by changing the process and the formula is important on the basis of the existing process.
Disclosure of Invention
The application provides a low-calorie deep-sea small kelp noodles and a preparation method thereof, aiming at solving the problems of uneven gel strength inside and outside the kelp noodles, rough taste and heavier fishy smell of the kelp in the prior art.
In order to achieve the purpose, the application adopts the following technical scheme:
a method for preparing a low-calorie deep sea small kelp surface, which comprises the following steps:
s1: selecting and preprocessing kelp: selecting fresh kelp, cleaning with water, soaking in citric acid solution to soften the kelp, and cleaning the soaked fresh kelp with water to remove excessive citric acid;
s2: preparing kelp pulp: adding water into the small kelp in the step S1, grinding to obtain coarse pulp, adding an auxiliary material I, and grinding again to obtain kelp pulp;
s3: stirring materials: adding the kelp pulp obtained in the step S2 into an auxiliary material II and a calcium phosphate salt and gluconolactone solution, and carrying out vacuum degassing;
s4: extrusion molding: extruding the material obtained in the step S3 to form, and adding the extruded material into a calcium chloride solution to soak the material so as to solidify and form the material;
s5: and (3) heating and gelling: heating the material obtained in the step S4 to completely solidify the material;
s6: packaging and sterilizing: and (5) subpackaging the materials obtained in the step (S5) while the materials are hot, vacuum packaging, high-temperature high-pressure sterilizing treatment after vacuum packaging, and cooling to obtain the finished product.
Preferably, in the step S1, the fresh small sea kelp with good integrity, uniform color and no peculiar smell is pretreated by citric acid solution with the mass concentration of 1-3% and the soaking time of 1-4h;
preferably, in the step S2, when the deep sea kelp is pulped, the mass ratio of fresh kelp to water is 1 (2-6).
Preferably, in the step S2, when the deep sea kelp is pulped, the added auxiliary materials I are pectase, cellulase and papain or a combination thereof, and the adding amount is 100-500U/kg kelp pulp.
Preferably, in the step S3, the auxiliary material ii added when the deep sea kelp is mixed in the vacuum stirrer is jasmine pollen and high-linear corn debranched starch, wherein the mass ratio of the jasmine pollen to the high-linear corn debranched starch is 1:
(2-4), the addition amount is 0.2-1.0% of the total mass of the kelp pulp.
Further preferably, the preparation method of the high-linear corn debranched starch comprises the following steps: high-amylose corn starch slurry with the mass fraction of 20% (the amylose content is more than 65%) is subjected to high-pressure digestion at 110-140 ℃ for 15-30min, then cooled to 50-65 ℃, added with pullulanase of 30-60U/g starch for debranching treatment, the debranching treatment time is 20-24h, the debranched material is heated at 95 ℃ for 10min, cooled and then placed under 35-50 ℃ for hot air drying for 20-30h, and the high-amylose corn debranching starch is obtained after crushing.
Further preferably, in the step S3, the calcium phosphate salt includes tricalcium phosphate, calcium hydrogen phosphate, monocalcium phosphate and acid type calcium pyrophosphate or a combination thereof, and the addition amounts of the composite calcium phosphate salt and the glucolactone are both 0.05-0.2% of the mass of the kelp pulp.
Further preferably, in the step S3, in the vacuum degassing process of the deep sea kelp, the vacuum degree is between-0.08 and-0.09 Mpa, jasmine pollen, high-linear corn debranched starch and calcium phosphate salt are firstly added when mixing is started, and after stirring for 1-2min, glucolactone is added, and then stirring for 2-4min is carried out.
Still further preferably, in the step S3, the materials are simultaneously subjected to ultrasonic treatment during the vacuum degassing and stirring process: the ultrasonic power is 1.2-1.8kW, the ultrasonic treatment is divided into 2 times of ultrasonic treatment, the first ultrasonic treatment time is 1-2min, and the second ultrasonic treatment time is 1-2min after the interval of 1-2min.
Preferably, in the step S4, the kelp surface diameter after extrusion molding of the kelp slurry is 2-6mm, the mass concentration of the calcium chloride solution adopted for soaking is 1% -5%, and the soaking time is 10-20min.
Preferably, in the step S5, the water bath temperature used for heating is 90-100 ℃ and the heating time is 2-6min; in the step S6, the high temperature and high pressure sterilization is carried out for 10-20min after the vacuum packaging is carried out while the vacuum packaging is still hot, and the set temperature is 110-120 ℃.
The method for preparing the low-calorie deep sea small kelp surface according to any one of the above, wherein the total energy value of the low-calorie deep sea small kelp surface is 20-40kcal/100g.
Compared with the prior art, the application has the following beneficial effects:
1. the preparation method of the low-calorie deep sea small kelp noodles not only meets the dependence of people on cooked wheaten food, but also meets the requirements of people on low-calorie healthy foods.
2. The preparation method of the low-calorie deep sea small kelp noodles has the advantages of simple and quick preparation flow, short production period and convenient product eating.
3. The jasmine powder and the high-amylose corn debranching starch adopted in the application can effectively reduce the fishy smell of the kelp surface, wherein the addition of a small amount of jasmine powder does not change the quality of the kelp surface, but the fishy smell of part of the kelp surface can be covered by the fragrance of the jasmine powder, and the amylose in the high-amylose corn debranching starch can form a compound with a V-shaped cavity structure so as to reduce the fishy smell. The fishy smell of the kelp surface can be greatly reduced by effectively combining physical masking and embedding.
4. In the application, except that calcium chloride is used as a coagulant, calcium phosphate and glucolactone are added in a mixing stage, and the calcium phosphate can slowly release calcium ions under the hydrolysis of the glucolactone, so that the fully gelled algin of the kelp surface can be gradually gelled in the later storage process, and the texture of a gel system of the product is uniform.
5. According to the application, firstly jasmine pollen, high-linear corn debranched starch and calcium phosphate are added, and after being uniformly stirred with kelp pulp, the glucolactone is added, so that the problem that the kelp pulp is gelled in advance and finally the quality of the product is deteriorated due to the fact that the calcium phosphate is rapidly hydrolyzed by the glucolactone can be avoided. Meanwhile, ultrasonic treatment is assisted in the vacuum stirring process after jasmine pollen, high-linear corn debranched starch, calcium phosphate salt and glucolactone are added, so that the discharge of internal gas of kelp pulp in the vacuum stirring process is enhanced, the release speed of calcium ions can be effectively regulated and controlled, the internal structure of the kelp surface is more compact and uniform, and the taste toughness and smoothness are increased.
6. In the application, the diameter of the kelp surface after extrusion molding of the kelp pulp is 2-6mm, the diameter of the kelp can influence the addition amount of the front calcium phosphate salt and the glucolactone, and the two are mutually influenced in order to achieve good taste. For example, if only 2mm is used, little or no addition is possible, but if the sea-tangle surface diameter is increased, the amount added is also increased in order to achieve a good internal gel effect.
Detailed Description
The application is described in further detail below by way of examples. The present embodiment is implemented on the premise of the present technology, and a detailed embodiment and a specific operation procedure are now given to illustrate the inventive aspects of the present application, but the scope of protection of the present application is not limited to the following embodiments.
For a better understanding of the present application, and not to limit its scope, all numbers expressing quantities, percentages, and other values used in the present application are to be understood as being modified in all instances by the term "about". Accordingly, unless indicated otherwise, the numerical parameters set forth in the specification and attached claims are approximations that may vary depending upon the desired properties sought to be obtained. Each numerical parameter should at least be construed in light of the number of reported significant digits and by applying ordinary rounding techniques.
Example 1
A method for preparing a low-calorie deep sea small kelp surface, which comprises the following steps:
s1: selecting and preprocessing kelp: selecting a Dongwei sea mature region, and cleaning fresh deep sea kelp with an average sea water depth of 30-40 m, good integrity, uniform color and no peculiar smell in 8-10 seashore, placing the sea kelp in a 2% citric acid solution for soaking for 2.5h to soften the kelp, and cleaning the fresh small sea kelp with water to remove redundant citric acid after soaking;
s2: preparing kelp pulp: adding water into the kelp with the mass ratio of 1:4 in the step S1, grinding to obtain coarse pulp, and adding compound enzyme for grinding, wherein pectase: cellulase: papain=1:1:1, grinding to obtain kelp pulp;
s3: stirring materials: and (2) adding jasmine pollen and high-linear corn debranching starch into the kelp slurry obtained in the step (S2), wherein the mass ratio of the jasmine pollen to the high-linear corn debranching starch is 1:3, the addition amount is 0.8% of the total mass of the kelp slurry, and simultaneously, adding composite calcium phosphate salt with the mass ratio of tricalcium phosphate, monocalcium phosphate, calcium hydrogen phosphate and acid calcium pyrophosphate being 1:2:3:2, and the addition amount is 0.1% of the total mass of the kelp slurry. Stirring the materials in an ultrasonic vacuum constant temperature stirring device at a vacuum degree of-0.085 Mpa for 1.5min, adding 0.1% of gluconolactone after uniformly mixing the materials, and continuously stirring and degassing for 2.5min under vacuum; in the material stirring process, ultrasonic waves are adopted to treat the material simultaneously, the ultrasonic waves are 1.5kW, the ultrasonic waves are divided into 2 times of ultrasonic waves, the first ultrasonic treatment time is 1min, and after the interval is 1.5min, the second ultrasonic treatment time is 1.5min.
The preparation method of the high-linear corn debranched starch comprises the following steps: the high-amylose corn starch slurry with the mass fraction of 20 percent (the amylose content is 70 percent) is steamed for 20 minutes at 130 ℃ under high pressure, then is cooled to 50 ℃, is added with pullulanase with the starch of 450U/g for debranching treatment, the debranching treatment time is 22 hours, the debranched material is heated for 10 minutes at 95 ℃, is cooled and is placed under the condition of 45 ℃ for hot air drying for 25 hours, and the high-amylose corn debranching starch is obtained after crushing.
S4: extrusion molding: extruding the material obtained in the step S3 to form, wherein the diameter of the kelp surface is 4mm, and adding the extruded material into a calcium chloride solution with the mass fraction of 2% to soak for 10min so as to solidify and form the kelp surface;
s5: and (3) heating and gelling: heating the material obtained in the step S4 in a water bath at 95 ℃ for 3min to completely solidify the material;
s6: packaging and sterilizing: and (5) subpackaging the materials obtained in the step (S5) while the materials are hot, vacuum packaging, sterilizing at 110 ℃ for 10min after vacuum packaging, and cooling to obtain the finished product.
The preparation method of the low-calorie deep sea small kelp surface comprises the step of obtaining the low-calorie deep sea small kelp surface total energy value of 28kcal/100g.
Example 2
A method for preparing a low-calorie deep sea small kelp surface, which comprises the following steps:
s1: selecting and preprocessing kelp: selecting a Dongwei sea mature region, and cleaning fresh deep sea kelp with an average sea water depth of 30-40 m, good integrity, uniform color and no peculiar smell in 8-10 seashore, placing the fresh deep sea kelp in a 2% citric acid solution for soaking for 3 hours to soften the kelp, and cleaning the fresh small sea kelp with water to remove redundant citric acid after soaking;
s2: preparing kelp pulp: adding water into the kelp with the mass ratio of 1:4 in the step S1, grinding to obtain coarse pulp, and adding compound enzyme for grinding, wherein pectase: cellulase: papain=1:1:1, grinding to obtain kelp pulp;
s3: stirring materials: and (2) adding jasmine pollen and high-linear corn debranching starch into the kelp slurry obtained in the step (S2), wherein the mass ratio of the jasmine pollen to the high-linear corn debranching starch is 1:3, the addition amount is 0.8% of the total mass of the kelp slurry, and simultaneously, adding composite calcium phosphate salt with the mass ratio of tricalcium phosphate, monocalcium phosphate, calcium hydrogen phosphate and acid calcium pyrophosphate being 1:1:2:2, and the addition amount is 0.15% of the total mass of the kelp slurry. Stirring the materials in an ultrasonic vacuum constant temperature stirring device at a vacuum degree of-0.085 Mpa for 1.5min, adding 0.15% of gluconolactone after uniformly mixing the materials, and continuously stirring and degassing for 2.5min under vacuum; in the material stirring process, ultrasonic waves are adopted to treat the material simultaneously, the ultrasonic waves are 1.5kW, the ultrasonic waves are divided into 2 times of ultrasonic waves, the first ultrasonic treatment time is 1.5min, and the second ultrasonic treatment time is 1.5min after the interval of 1 min.
Further preferably, the preparation method of the high-linear corn debranched starch comprises the following steps: high-amylose corn starch slurry with the mass fraction of 20% (the amylose content is 75%) is subjected to high-pressure cooking at 140 ℃ for 25min, then is cooled to 55 ℃, is added with pullulanase of 55U/g starch for debranching treatment, the debranching treatment time is 23h, the debranched material is heated at 95 ℃ for 10min, is cooled and is dried by hot air at 40 ℃ for 28h, and the high-amylose corn debranching starch is obtained after crushing.
S4: extrusion molding: extruding the material obtained in the step S3 to form, wherein the diameter of the kelp surface is 3mm, and adding the extruded material into a calcium chloride solution with the mass fraction of 2% to soak for 15min so as to solidify and form the kelp surface;
s5: and (3) heating and gelling: heating the material obtained in the step S4 in a water bath at 95 ℃ for 4min to completely solidify the material;
s6: packaging and sterilizing: and (3) subpackaging the materials obtained in the step (S5) while the materials are hot, vacuum packaging, sterilizing at 110 ℃ for 15min after vacuum packaging, and cooling to obtain the finished product.
The preparation method of the low-calorie deep sea small kelp surface comprises the step of obtaining the low-calorie deep sea small kelp surface total energy value of 25kcal/100g.
Example 3
Example 3-1: based on the embodiment 1, the composition of the auxiliary material II in the step S3 is changed, wherein the auxiliary material II is waxy corn debranched starch and jasmine pollen, and the content of waxy corn amylose is 3%.
Example 3-2: based on example 1, the composition of the auxiliary material II in the step S3 is changed, wherein the auxiliary material II is common corn debranched starch and jasmine pollen, and the content of common corn amylose is 27%.
Examples 3-3: based on the embodiment 1, the composition of the auxiliary material II in the step S3 is changed, wherein the auxiliary material II is jasmine pollen.
Example 3-4: based on example 1, the composition of the auxiliary material II in the step S3 is changed, and the auxiliary material II is high-linear corn debranched starch.
Examples 3 to 5: based on example 1, the composition of the auxiliary material II in step S3 was changed, and the auxiliary material II was high amylose corn starch.
Examples 3 to 6: based on example 1, no auxiliary material II in step S3 was added.
TABLE 1 fishy smell removal effect of jasmine pollen and high straight corn debranched starch on kelp surface
| Color and fishy smell | |
| Example 1 | The color is kept better, and the fishy smell removing effect is obvious |
| Example 3-1 | The color is kept better, and the fishy smell removing effect is general |
| Example 3-2 | The color is kept better, and the fishy smell removing effect is general |
| Examples 3 to 3 | The color is kept better, and the fishy smell removing effect is general |
| Examples 3 to 4 | The color is kept better, and the fishy smell removing effect is general |
| Examples 3 to 5 | The color is kept better, and the fishy smell removing effect is poor |
| Examples 3 to 6 | The color is kept better, and the fishy smell removing effect is poor |
From Table 1, it is clear that the effect of the high-amylose corn debranching starch is more remarkable in the fishy smell removing effect of the kelp surface as compared with examples 1 and 3-2, wherein the higher the amylose content, the stronger the binding ability of the debranched amylose to fishy smell substances in the kelp is, and the fishy smell removing effect is better. Further, according to the comparison of the embodiment 1, the embodiment 3-3 and the embodiment 3-4, compared with the single use of the jasmine powder and the high-linear corn debranching starch for deodorization, the addition of the jasmine powder and the high-linear corn debranching starch according to a reasonable proportion does not influence the color of the kelp surface, and the deodorization effect is better; in contrast, examples 3 to 5 and examples 3 to 6 show that the high amylose corn starch deodorization products were not added or only added, and the deodorization effect was substantially absent.
Example 4
Based on example 1, the composition of the calcium phosphate salt of step S3 was varied;
example 4-1: the calcium phosphate salt is monocalcium phosphate;
example 4-2: the calcium phosphate salt is acid calcium pyrophosphate;
examples 4-3: the calcium phosphate salt is tricalcium phosphate, monocalcium phosphate, calcium hydrophosphate and acid calcium pyrophosphate according to the mass ratio of 1:1:1:1;
examples 4-4: the calcium phosphate salt is tricalcium phosphate, monocalcium phosphate and calcium hydrophosphate according to the mass ratio of 1:1:1;
examples 4 to 5: step S3, no calcium phosphate salt is added;
examples 4-6: step S3, no gluconolactone is added;
examples 4-7: and step S3, no calcium phosphate salt and no glucolactone are added.
TABLE 2 influence of different calcium phosphate salts on gel properties and hardness of kelp surface
| Gel strength (g) | Hardness (g) | |
| Example 1 | 353.62 | 693.23 |
| Example 4-1 | 290.21 | 600.27 |
| Example 4-2 | 301.54 | 631.31 |
| Examples 4 to 3 | 321.62 | 683.34 |
| Examples 4 to 4 | 315.23 | 663.21 |
| Examples 4 to 5 | 246.13 | 532.89 |
| Examples 4 to 6 | 288.26 | 611.34 |
| Examples 4 to 7 | 250.62 | 529.31 |
As is clear from Table 2, in the process of preparing the kelp surface, the addition of the calcium phosphate salt and the glucolactone has an improvement effect on the gel strength and the hardness of the kelp surface, and the gel strength and the hardness are greatly increased compared with the kelp surface without the addition of the calcium phosphate salt. Meanwhile, the types of the calcium phosphate salts and the proportion of the compound calcium phosphate salts have great influence on the gel characteristics of the kelp surface, and compared with the single calcium phosphate salt, the reasonable proportion of the compound calcium phosphate salts has better improvement effect on the quality of the kelp surface.
Example 5
Based on example 1, the order of addition of the calcium phosphate salt and the gluconolactone in step S3 was changed;
example 5-1: jasmine pollen, high-linear corn debranched starch, calcium phosphate salt and glucolactone are added together: in the vacuum degassing process of the deep sea herba Zosterae Marinae, the vacuum degree is-0.08 Mpa, and when mixing, firstly adding flos Jasmini sambac powder, high-linear corn debranched starch, calcium phosphate salt, and glucolactone, stirring for 4min.
Example 5-2: jasmine pollen, high-linear corn debranched starch and glucolactone are added together, and calcium phosphate salt is added: in the vacuum degassing process of the deep sea kelp, the vacuum degree is-0.08 Mpa, jasmine pollen, high-linear corn debranched starch and glucolactone are firstly added when mixing is started, stirring is carried out for 1min, then calcium phosphate salt is added, and stirring is carried out for 3min.
Examples 5-3: jasmine pollen and high-linear corn debranching starch are added together, and calcium phosphate salt and gluconolactone are added together: in the vacuum degassing process of the deep sea kelp, the vacuum degree is-0.08 Mpa, jasmine pollen and high-linear corn debranched starch are firstly added when mixing is started, stirring is carried out for 1min, then calcium phosphate salt and glucolactone are added, and stirring is carried out for 3min.
TABLE 3 influence of the addition sequence of calcium phosphate salt and gluconolactone on the gel strength and hardness of kelp surface
| Gel strength (g) | Hardness (g) | |
| Example 1 | 353.62 | 693.23 |
| Example 5-1 | 290.64 | 620.34 |
| Example 5-2 | 320.28 | 662.38 |
| Examples 5 to 3 | 230.48 | 480.29 |
As can be seen from Table 3, the order of addition of the calcium phosphate salt and the glucolactone has a large influence on the gel strength and hardness of the kelp surface. When the calcium phosphate salt and the glucolactone are added simultaneously, the quality of the kelp surface is poor, and mainly because calcium ions in the calcium phosphate salt begin to be released when the calcium phosphate salt and the glucolactone are mixed, the algin and the like in the kelp can be gelled in advance in the mixing process, and finally, the gel of the product is uneven, and the gel strength and the hardness are reduced.
Example 6
Based on example 1, changing the ultrasound conditions of step S3;
example 6-1: still further preferably, in the step S3, the materials are simultaneously subjected to ultrasonic treatment during the vacuum degassing and stirring process: the ultrasonic power is 1.6kW, the ultrasonic treatment time for the first time is 2min.
Example 6-2: the material is not subjected to ultrasonic treatment during the vacuum degassing and stirring processes.
TABLE 4 influence of ultrasound conditions on gel strength and hardness of kelp surface
| Gel strength (g) | Hardness (g) | |
| Example 1 | 353.62 | 693.23 |
| Example 6-1 | 325.8 | 680.53 |
| Example 6-2 | 297.73 | 660.35 |
From Table 4, it is clear that the ultrasonic conditions have a great influence on the gel strength and hardness of the kelp surface, and the quality of the kelp surface is improved by reasonably controlling the release of calcium ions in calcium phosphate salt and the formation of gel networks such as algin in kelp after ultrasonic treatment. Meanwhile, the dispersion and combination of all substances in the kelp pulp can be promoted by multiple times of ultrasonic waves, and the improvement of the quality of kelp noodles is further promoted.
Example 7
Based on example 1, the sea-tangle surface diameter was changed to 2-6mm;
example 7-1: the diameter of the sea-tangle surface is 6mm;
example 7-2: the diameter of the sea-tangle surface is 5mm;
examples 7-3: the diameter of the sea-tangle surface is 3mm;
examples 7-3: the diameter of the sea-tangle surface is 2mm;
TABLE 5 influence of kelp surface diameter on kelp surface gel strength and hardness
| Gel strength (g) | Hardness (g) | |
| Example 1 | 353.62 | 693.23 |
| Example 7-1 | 340.28 | 680.53 |
| Example 7-2 | 347.73 | 672.82 |
| Examples 7 to 3 | 358.39 | 712.69 |
| Examples 7 to 4 | 400.31 | 823.91 |
As is clear from Table 5, the sea-tangle surface diameter has a large influence on the sea-tangle surface quality. In the application, the quality of the kelp surface is improved by adopting a formula of adding calcium phosphate salt and glucolactone, and the quality of the kelp surface is mainly prevented from being unsatisfactory because polysaccharides such as algin in the kelp surface cannot be contacted with calcium ions in the soaking solution to form gel (or gel with better quality cannot be formed). Therefore, when the diameter of the kelp surface is about 4mm, the effect is good, and when the diameter of the kelp surface is too small, the algin and the like in the kelp surface form a gel structure, so that the hardness of the kelp surface is too high to influence the taste.
The above embodiments are merely preferred embodiments of the present application, and should not be construed as limiting the present application, and the embodiments and features of the embodiments of the present application may be arbitrarily combined with each other without collision. The protection scope of the present application is defined by the claims, and the protection scope includes equivalent alternatives to the technical features of the claims. I.e., equivalent replacement modifications within the scope of this application are also within the scope of the application.
Claims (10)
1. The preparation method of the low-calorie deep sea small kelp surface is characterized by comprising the following steps of:
s1: selecting and preprocessing kelp: selecting fresh kelp, cleaning with water, soaking in citric acid solution to soften the kelp, and cleaning the soaked fresh kelp with water to remove excessive citric acid;
s2: preparing kelp pulp: adding water into the small kelp in the step S1, grinding to obtain coarse pulp, adding an auxiliary material I, and grinding again to obtain kelp pulp;
s3: stirring materials: adding the kelp pulp obtained in the step S2 into an auxiliary material II and a calcium phosphate salt and gluconolactone solution, and carrying out vacuum degassing;
s4: extrusion molding: extruding the material obtained in the step S3 to form, and adding the extruded material into a calcium chloride solution to soak the material so as to solidify and form the material;
s5: and (3) heating and gelling: heating the material obtained in the step S4 to completely solidify the material;
s6: packaging and sterilizing: and (5) subpackaging the materials obtained in the step (S5) while the materials are hot, vacuum packaging, high-temperature high-pressure sterilizing treatment after vacuum packaging, and cooling to obtain the finished product.
2. The method for preparing the low-calorie deep sea small kelp noodles according to claim 1, wherein in the step S1, the mass concentration of citric acid solution adopted in the pretreatment of the deep sea small kelp is 1% -3%, and the soaking time is 1-4h.
3. The method for preparing the low-calorie deep sea small kelp noodles according to claim 1, wherein in the step S2, when the deep sea small kelp is pulped, the mass ratio of fresh kelp to water is 1 (2-6); in the step S2, when the deep sea kelp is pulped, the added auxiliary materials I are pectase, cellulase and papain or a combination thereof, and the adding amount is 100-500U/kg kelp pulp.
4. The preparation method of the low-calorie deep sea small kelp noodles according to claim 1, wherein in the step S3, auxiliary materials II added when the deep sea small kelp is mixed in an ultrasonic vacuum constant temperature stirrer are jasmine pollen and high-linear corn debranched starch, wherein the mass ratio of the jasmine pollen to the high-linear corn debranched starch is 1 (2-4), and the addition amount of the auxiliary materials II is 0.2-1.0% of the total mass of kelp pulp;
the preparation method of the high-linear corn debranched starch comprises the following steps: the high-amylose corn starch slurry with the mass fraction of 20 percent is cooled to 50-65 ℃ after being steamed for 15-30min at the high pressure of 110-140 ℃, and is added with pullulanase of 30-60U/g starch for debranching treatment for 20-24h, the debranched material is heated for 10min at 95 ℃, is cooled and is placed under the condition of 35-50 ℃ for hot air drying for 20-30h, and the high-amylose corn debranching starch is obtained after crushing.
5. The method for preparing low calorie deep sea small kelp noodles according to claim 4, wherein in the step S3, the calcium phosphate salt comprises tricalcium phosphate, calcium hydrogen phosphate, monocalcium phosphate and acid type calcium pyrophosphate or a combination thereof, and the addition amounts of the calcium phosphate salt and the glucolactone are respectively 0.05-0.2% of the mass of the kelp pulp.
6. The method for preparing the low calorie deep sea kelp noodles according to claim 4, wherein in the step S3, in the vacuum degassing process of the deep sea kelp, the vacuum degree is-0.08 to-0.09 Mpa, jasmine pollen, high-linear corn debranched starch and calcium phosphate are firstly added when mixing is started, and after stirring for 1-2min, glucolactone is added, and then stirring for 2-4min is carried out.
7. The method for preparing the low-calorie deep sea kelp noodles according to claim 4, wherein in the step S3, the materials are simultaneously subjected to ultrasonic treatment during vacuum degassing and stirring: the ultrasonic power is 1.2-1.8 and kW, the ultrasonic treatment is divided into 2 times, the first ultrasonic treatment time is 1-2min, and the second ultrasonic treatment time is 1-2min after the interval is 1-2min.
8. The method for preparing the low-calorie deep sea small kelp noodles according to claim 1, wherein in the step S4, the kelp noodles after extrusion molding of the kelp pulp have a diameter of 2-6mm, and the soaking time is 10-20min, wherein the mass concentration of the calcium chloride solution adopted for soaking is 1% -5%.
9. The method for preparing the low-calorie deep sea small kelp noodles according to claim 1, wherein in the step S5, the water bath temperature used for heating is 90-100 ℃ and the heating time is 2-6min; in the step S6, the high temperature and high pressure sterilization is carried out for 10-20min after the vacuum packaging is carried out while the vacuum packaging is still hot, and the set temperature is 110-120 ℃.
10. The method for producing a low calorie deep sea small sea-tangle surface according to any one of claims 1 to 9, wherein the low calorie deep sea-tangle surface total energy value is 20 to 40kcal/100g.
Priority Applications (1)
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823847A (en) * | 2012-09-26 | 2012-12-19 | 淮海工学院 | Production method of kelp sauce |
| CN103549516A (en) * | 2013-11-01 | 2014-02-05 | 青岛明月海洋科技有限公司 | Preparation method for instant seaweed fresh vermicelli |
| CN106616568A (en) * | 2016-12-22 | 2017-05-10 | 山东明鑫集团有限公司 | Production method of deodorized instant kelp noodles |
| CN110922501A (en) * | 2019-10-24 | 2020-03-27 | 浙江工业大学 | Process for extracting sodium alginate by using ultrasonic-assisted complex enzyme |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823847A (en) * | 2012-09-26 | 2012-12-19 | 淮海工学院 | Production method of kelp sauce |
| CN103549516A (en) * | 2013-11-01 | 2014-02-05 | 青岛明月海洋科技有限公司 | Preparation method for instant seaweed fresh vermicelli |
| CN106616568A (en) * | 2016-12-22 | 2017-05-10 | 山东明鑫集团有限公司 | Production method of deodorized instant kelp noodles |
| CN110922501A (en) * | 2019-10-24 | 2020-03-27 | 浙江工业大学 | Process for extracting sodium alginate by using ultrasonic-assisted complex enzyme |
Non-Patent Citations (1)
| Title |
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| 张馨月等: "《高直链玉米脱支淀粉包合维生素E的研究》", 《中国食品添加剂》, no. 6, pages 254 - 262 * |
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