CN101919541B - Seaweed flavor powder - Google Patents

Abstract

The invention relates to edible seaweed, in particular to seaweed flavor powder, which consists of 50 parts by weight of seaweed extract, 25-100 parts by weight of modified starch or/and dextrin and 1-5 parts by weight of emulsifier, wherein the emulsifier is monoglyceride or/and sucrose ester; the modified starch is cross-linked starch or/and gelatinized starch; the seaweed extract is prepared by continuously performing microwave extraction on edible seaweed by adopting 70-100% ethanol. The seaweed flavor powder provided by the invention keeps the fragrance and taste of seaweed, and has unique flavor of freshness, sweetness, saltiness and aroma. Can be used as seaweed tea and seaweed soup; can also be used on or added into the surface of biscuits, cakes and bread; or adding into dried noodles and instant noodles to obtain food with seaweed flavor.

Description

A kind of seaweed flavor powder

technical field

The invention relates to edible seaweed, in particular to food and food flavoring agent containing edible seaweed extract.

Background technique

Seaweeds are lower cryptogamous plants that grow in the ocean. They are primary producers of organic matter and energy and natural enrichers of inorganic matter in marine ecosystems. Studies have shown that seaweed, whether it is red algae, brown algae or green algae, is rich in protein, polysaccharides, vitamins, amino acids, minerals, etc., and is also rich in dietary fiber. But for a long time, in addition to being edible directly, most of the red algae and brown algae have been used to extract colloids, such as alginate, carrageenan, and agar, and some are used to extract iodine, mannitol, marine drugs, and as feed. Seaweed deep-processing products have a short history of development, production and acceptance by people. However, with the development of economy and the continuous reform of human food structure, seaweed deep-processing products will become more and more popular with their unique charm.

The application of the present invention with the publication number CN 1820628A discloses a seaweed-type food additive, which is characterized in that it is made of the following raw materials in the weight ratio, edible seaweed gum 15-25, mannitol 4.5-5.5, potassium iodate 0.015 -0.025, beta carotene 0.8-1.2, vitamin B ₁ 0.004-0.006 and vitamin B ₂ 0.004-0.005. The seaweed-type food additive described in the invention can be used as people's daily flavor condiments, soup stock, hot pot bottom material and the like. However, the edible kelp gum is usually obtained by adding Na ₂ CO ₃ at a high temperature of 60°C to 80°C for digestion, and then performing pressure filtration and drying the obtained glue solution. Therefore, the volatile fragrance in it The loss of ingredients can only improve the physical properties of meat products, increase the cohesion and water holding capacity of meat products, and give meat products a good taste.

The invention patent application with the publication number CN 101012286A discloses a method for producing water-soluble seaweed powder, which is characterized in that the seaweed is firstly hydrolyzed, the pH of the enzymatic hydrolysis system is 3-10, and the temperature is 35°C-65°C; After inactivating the enzyme, filter the enzymolysis solution; then take the filter cake and add Na ₂ CO ₃ solution to dissolve; then mix the filter cake solution with the filtrate obtained during filtration and adjust the pH value to neutral; finally The solution is dried into powder; the enzyme used for enzymolysis is a composite enzyme with cellulase and protease as the main components, and the activity of the two enzymes is 50,000 units each, and the weight ratio of the two composites is 50:1-1:1 . It can be seen that the method described in the above patent application first destroys the cell wall of seaweed by cellulase, and then dissolves the filter cake with Na ₂ CO ₃ solution, which can improve the water solubility of seaweed powder. However, the above patents evenly use water as a solvent, and the extracted main component is laminarin, and the concentration of flavor components will be greatly reduced. At the same time, due to the high boiling point of water, the temperature required for solvent concentration is high, the vacuum degree is high, or the material is heated for a long time, resulting in the destruction or extraction of flavor components. Therefore, the current method has obvious deficiencies in the extraction of flavor components.

Contents of the invention

In view of the above deficiencies in the prior art, the technical problem to be solved by the present invention is to provide a seaweed flavor powder with rich seaweed aroma and taste.

The scheme that the present invention solves the problems of the technologies described above is:

A seaweed flavor powder, the flavor powder is composed of 50 parts by weight of seaweed extract, 25 to 100 parts by weight of modified starch or/and dextrin, and 1 to 5 parts by weight of an emulsifier, wherein,

The emulsifier is monoglyceride or/and sucrose ester;

The modified starch is cross-linked starch or/and gelatinized starch;

Described seaweed extract is prepared by following method:

(1) Take clean edible seaweed and dry it under the condition of 40-80°C, and then pulverize it into a 20-60 mesh sieve to obtain seaweed powder;

(2) Take the seaweed powder, add 3 to 7 times (w:v) ethanol with a concentration of 70 to 100% for continuous microwave extraction, vacuum filtration, collect the filtrate, and continue microwave extraction of the filter residue for 1 to 3 times, and then combine the filtrates; The continuous microwave extraction condition described therein is: temperature 25～59 ℃, the ratio of microwave power (W) and material flow rate (L/h) is 10～55;

(3) Take the filtrate obtained in step (2), concentrate it in a water bath at 50-70° C. under the condition of a vacuum of 0.07-0.1 MPa, recover and evaporate the ethanol, and obtain the seaweed extract.

When the flavor powder of the present invention contains modified starch and dextrin, the weight ratio of the two is modified starch:dextrin=1:4˜2:1.

The flavor powder of the present invention, wherein the edible seaweed can be edible seaweed of red algae, brown algae or green algae, specifically such as kelp, seaweed, kelp and seaweed.

Since the flavor powder of the present invention is a powder product, the purpose of selecting cross-linked starch or/and gelatinized starch for the modified starch of the present invention is mainly to improve the cohesiveness, dispersibility and water solubility of the product. The cross-linked starch of the present invention and gelatinized starch are commercially available common modified starches, wherein the cross-linked starch is made of starch, and phosphorus oxychloride, sodium trimetaphosphate or hexametaphosphate is used as the raw material. The cross-linking agent is obtained by cross-linking reaction using sodium hydroxide as a catalyst; the gelatinized starch is obtained by swelling and splitting starch granules in water at a temperature of 60-80°C to form a uniform paste solution and then dehydrating and drying.

The preparation method of flavor powder of the present invention is made up of the following steps:

Take seaweed extract, modified starch or/and dextrin and emulsifier according to the proportion, add 1 to 3 times of water by weight, stir rapidly in a water bath at 50 to 70°C for 20 to 60 minutes, and then vacuum dry at 55 to 100°C until If the moisture content is lower than 10%, it can be crushed into 40-200 mesh powder.

The seaweed flavor powder of the present invention retains the flavor and umami taste of seaweed, can be used as a food additive for making seaweed soup, seaweed drink, and can also be added to dried noodles, instant noodles, biscuits, cakes and bread to produce Fragrant and umami food.

The seaweed flavor powder of the present invention adds appropriate amount of modified starch or/and dextrin and emulsifier to the seaweed extract, which not only makes the product have low viscosity and good dispersibility, but also significantly improves the water solubility. The more prominent effect is that the present invention adopts the method of dynamic and continuous microwave extraction, so that the heating temperature of seaweed is low and the time is short, and at the same time, 70-100% ethanol with suitable polarity and low boiling point is selected as the extraction solvent, thereby greatly reducing the When the solvent is concentrated, the heating time, temperature and vacuum degree of the material effectively retain the flavor components in the seaweed. Furthermore, the present invention also lowers the drying temperature by means of vacuum drying in the preparation of the flavor powder, so that the flavor and freshness of the seaweed extract in the product can be maintained.

Description of drawings

Fig. 1 is a kind of specific extraction process flowchart of the seaweed extract described in the invention.

Detailed ways

Example 1 (kelp flavor powder)

1. Preparation of kelp extract

First dry the clean kelp in an oven at 60°C, then crush it through a 40-mesh sieve to obtain kelp powder for later use; then extract it with reference to Figure 1, and the specific extraction process is as follows:

The kelp powder is transferred to the material mixing tank, and the concentration of adding 4 times (w: v) is 85% ethanol to mix and then send into the microwave extractor. The ratio of the flow rate is 55, continuous microwave extraction at a temperature of 30°C; the microwave extract flows into a vacuum filter for filtration, the filtrate is sent to a vacuum concentrator, and the filter residue is returned to the microwave extractor for another extraction under the same conditions. The filtrate after the secondary extract is filtered by the vacuum filter is also sent to the vacuum concentrator; after the 2 filtrates are combined in the vacuum concentrator, they are concentrated in a water bath at 70°C under the condition of a vacuum of 0.07MPa, and the ethanol is evaporated to obtain Kelp extract.

In the above process, the filter residue after secondary extraction can be used for other purposes, and the ethanol volatilized in the vacuum concentration process can be recycled and reused.

2. Prepare kelp flavor powder

plan 1

Take 5 kg of kelp extract, add 1.5 kg of cross-linked starch, 4.7 kg of dextrin, 0.3 kg of sucrose ester with an HLB value of 11, and 11.5 L of water, stir rapidly for 30 minutes in a water bath at 55 ° C, and then vacuum dry at 80 ° C. Its water content is reduced to below 10%, and it is pulverized into 200-mesh powder to obtain kelp-flavored powder.

Scenario 2

Take 5 kg of kelp extract, add 0.61 kg of cross-linked starch, 0.5 kg of gelatinized starch, 3.3 kg of dextrin, 0.3 kg of sucrose ester with an HLB value of 11, and 9.7 L of water, and stir rapidly for 30 minutes in a water bath at 55 ° C, then Vacuum-dry at 80°C to reduce the water content to below 10%, and pulverize it into a 200-mesh powder to obtain kelp-flavored powder.

Option 3

Take 5 kg of kelp extract, add 0.5 kg of gelatinized starch, 2 kg of dextrin, 0.2 kg of sucrose ester with an HLB value of 11, and 7.7 L of water, stir rapidly for 30 minutes in a water bath at 55 ° C, and then vacuum-dry at 80 ° C to make it The water content is reduced to below 10%, and it is pulverized into a 200-mesh powder to obtain kelp-flavored powder.

Example 2 (seaweed flavor powder)

1. Preparation of laver extract

First dry the clean laver in an oven at 40°C, then crush it through a 20-mesh sieve to obtain laver powder for later use; then extract it with reference to Figure 1, and the specific extraction process is as follows:

Transfer the seaweed powder to the material mixing tank, add 7 times (w: v) concentration of ethanol and mix it into the microwave extractor, control the microwave power to 2400W, and the material flow rate to be 53L/h, that is, the microwave power and material The ratio of the flow rate is 45, continuous microwave extraction at a temperature of 40°C; the microwave extract flows into the vacuum filter for filtration, the filtrate is sent to the vacuum concentrator, and the filter residue is returned to the microwave extractor for extraction twice under the same conditions. The filtrate after the secondary and tertiary extracts are filtered by the vacuum filter is also sent to the vacuum concentrator; after the 3rd filtrate is combined in the vacuum concentrator, it is concentrated in a water bath at 50°C under a vacuum of 0.08MPa, and the ethanol is evaporated. That is the seaweed extract.

In the above process, the filter residue after three extractions can be used for other purposes, and the ethanol volatilized during the vacuum concentration process can be recycled and reused.

2. Prepare seaweed flavor powder

plan 1

Get 5kg of laver extract, add 3kg of cross-linked starch, 1.2kg of gelatinized starch, 2.1kg of dextrin, 0.05kg of monoglyceride with an HLB value of 15, 0.05kg of sucrose ester with an HLB value of 15, and 22.8L of water. Stir rapidly for 60 minutes in a water bath at 55°C, then vacuum-dry at 55°C to reduce the water content to less than 10%, and pulverize into a 100-mesh powder to obtain laver flavor powder.

Scenario 2

Take 5kg of laver extract, add 3.1kg of cross-linked starch, 3.1kg of dextrin, 0.1kg of monoglyceride with HLB value of 15, 0.3kg of sucrose ester with HLB value of 15 and 23.2L of water, in a water bath at 55°C, Stir rapidly for 60 minutes, then vacuum-dry at 55°C to reduce the water content to below 10%, and pulverize into 100-mesh powder to obtain laver flavor powder.

Option 3

Take 5kg of seaweed extract, add 1.0kg of gelatinized starch, 3.4kg of dextrin, 0.1kg of monoglyceride with HLB value of 15, 0.2kg of sucrose ester with HLB value of 15 and 19.4L of water, in a water bath at 55°C, Stir rapidly for 60 minutes, then vacuum-dry at 55°C to reduce the water content to below 10%, and pulverize into 100-mesh powder to obtain laver flavor powder.

Example 3 (Kombu flavor powder)

1. Preparation of kelp extract

First dry the clean kelp in an oven at 80°C, then crush it through a 60-mesh sieve to obtain kelp powder for later use; then extract with reference to Figure 1, the specific extraction process is as follows:

Kelp powder is transferred to the material mixing tank, and the concentration of adding 3 times (w:v) is 95% ethanol to mix and send into the microwave extractor. The ratio of the flow rate is 16, continuous microwave extraction at a temperature of 50°C; the microwave extract flows into the vacuum filter for filtration, the filtrate is sent to the vacuum concentrator, and the filter residue is returned to the microwave extractor to be extracted again under the same conditions. The filtrate after the secondary extract is filtered by the vacuum filter is also sent to the vacuum concentrator; after the 2 filtrates are combined in the vacuum concentrator, they are concentrated in a water bath at 50°C under the condition of a vacuum of 0.09MPa, and the ethanol is evaporated to obtain Kombu extract.

In the above process, the filter residue after secondary extraction can be used for other purposes, and the ethanol volatilized in the vacuum concentration process can be recycled and reused.

2. Prepare kombu flavor powder

plan 1

Take 5 kg of kelp extract, add 1.6 kg of gelatinized starch, 6.4 kg of dextrin, 0.1 kg of monoglyceride with HLB value of 11, 0.1 kg of sucrose ester with HLB value of 11 and 26.4 L of water, in a water bath at 70 °C, Stir rapidly for 20 minutes, then vacuum-dry at 100°C to reduce the water content to below 10%, and pulverize into 80-mesh powder to obtain kombu flavor powder.

Scenario 2

Take 5 kg of kelp extract, add 5.4 kg of cross-linked starch, 2.7 kg of dextrin, 0.2 kg of monoglyceride with HLB value of 11, 0.3 kg of sucrose ester with HLB value of 11 and 27.2 L of water, in a water bath at 70 °C, Stir rapidly for 20 minutes, then vacuum-dry at 100°C to reduce the water content to below 10%, and pulverize into 40-mesh powder to obtain kombu flavor powder.

Option 3

Take 5 kg of kelp extract, add 2 kg of cross-linked starch, 2 kg of gelatinized starch, 6 kg of dextrin, 0.2 kg of monoglyceride with HLB value of 11, 0.1 kg of sucrose ester with HLB value of 11 and 30.6 L of water, at 70 ° C In a water bath, stir rapidly for 20 minutes, then vacuum-dry at 100°C to reduce the water content to below 10%, and pulverize into a 60-mesh powder to obtain kelp flavor powder.

Example 4 (Seaweed Flavor Powder)

1. Preparation of seaweed extract

First dry the clean seaweed in an oven at 70°C, then crush it through a 30-mesh sieve to obtain seaweed powder for later use; then extract it with reference to Figure 1, and the specific extraction process is as follows:

Transfer the seaweed powder to the material mixing tank, add 6 times (w:v) of ethanol with a concentration of 100% and mix it into the microwave extractor, control the microwave power to 4800W, and the material flow rate to be 480L/h, that is, the microwave power and material The ratio of the flow rate is 10, continuous microwave extraction at a temperature of 59°C; the microwave extract flows into the vacuum filter for filtration, the filtrate is sent to the vacuum concentrator, and the filter residue is returned to the microwave extractor to be extracted again under the same conditions. The filtrate after the second extraction is filtered by the vacuum filter is also sent to the vacuum concentrator; after the second filtrate is combined in the vacuum concentrator, it is concentrated in a water bath at 55°C under the condition of a vacuum of 0.1MPa, and the ethanol is evaporated. Seaweed extract.

In the above process, the filter residue after secondary extraction can be used for other purposes, and the ethanol volatilized in the vacuum concentration process can be recycled and reused.

2. Preparation of seaweed flavor powder

plan 1

Take 5 kg of seaweed extract, add 6 kg of cross-linked starch, 4 kg of dextrin, 0.3 kg of monoglyceride with an HLB value of 15, and 46 L of water, stir rapidly for 40 min in a water bath at 60 ° C, and then vacuum-dry at 90 ° C to make it contain The amount of water is reduced to below 10%, and the powder is pulverized into 150 mesh powder to obtain seaweed flavor powder.

Scenario 2

Take 5kg of seaweed extract, add 1.1kg of cross-linked starch, 1kg of gelatinized starch, 6kg of dextrin, 0.4kg of monoglyceride with an HLB value of 15 and 40L of water, stir rapidly in a 60°C water bath for 40min, then 90°C Dry it under vacuum to reduce the water content to below 10%, and pulverize it into a 150-mesh powder to obtain the seaweed flavor powder.

Option 3

Take 5kg of seaweed extract, add 2.5kg of gelatinized starch, 3.5kg of dextrin, 0.5kg of monoglyceride with an HLB value of 15 and 34L of water, stir rapidly for 40min in a water bath at 60°C, and then dry it under vacuum at 90°C. The water content is reduced to below 10%, and it is crushed into a 150-mesh powder to obtain a seaweed flavor powder.

Example 5 (comparison of flavor effects)

1. Experimental samples and reference substances

Sample: 10 g of kelp flavor powder, seaweed flavor powder, kelp flavor powder and seaweed flavor powder prepared in Scheme 1 of the above-mentioned embodiments 1 to 4, respectively denoted as sample 1, sample 2, sample 3 and sample 4;

Reference substance: Water-soluble kelp powder, seaweed powder, kelp powder and seaweed powder were respectively prepared according to the scheme described in the patent application of publication number CN 101012286A, and 10 g were also taken respectively and recorded as, reference substance 1, reference substance 2, and reference substance 3 and reference substance 4.

2. Experimental method results

Add 10 times of warm water at 40°C to the sample and the reference substance to dilute and stir evenly, then sniff the smell and taste the taste. The results are recorded in Table 1 below.

Table 1

Experimental product smell Taste Sample 1 Kelp characteristic strong aroma Umami, salty Sample 2 Laver characteristic strong aroma Umami, heavy sweetness Sample 3 Kelp has a strong aroma Umami, salty Sample 4 Strong aroma of seaweed Umami, salty Control Substance 1 Kelp fishy smell is weak Mild umami and salty Control Substance 2 Laver fishy smell is weak Mild umami and sweetness Control Substance 3 The fishy smell of kombu is weak Mild umami and salty Control Substance 4 Mild smell of seaweed Mild umami and salty

Claims (3)

1. seaweed flavor powder, this flavor powder by marine algae extract 50 weight portions, converted starch or/and dextrin 25～100 weight portions and emulsifying agent 1～5 weight portion form, wherein,

Described emulsifying agent is that the sour glycerine ester of single 18 (alkane) is or/and sucrose ester;

Described converted starch is that crosslinked starch is or/and gelatinized starch;

Described marine algae extract is prepared by following method:

(1) gets crushed after being dried to 20～60 mesh sieves under 40～80 ℃ of conditions of clean edible seaweed, get marine algae powder;

(2) get marine algae powder, (w: v) concentration is 70～100% ethanol continuous microwave extraction, and vacuum filters, and collects filtrating, and filter residue continuous microwave again extracts 1～3 time, then merging filtrate to add 3～7 times; Wherein said continuous microwave extraction conditions is: 25～59 ℃ of temperature, and microwave power (W) is 10～55 with the ratio of material flow (L/h);

(3) getting step (2) gained filtrating, in 50～70 ℃ of water-baths, is to concentrate under the condition of 0.07～0.1MPa in vacuum, reclaims and wave clean ethanol, obtains described marine algae extract.

2. a kind of seaweed flavor powder according to claim 1 is characterized in that, when wherein containing converted starch and dextrin, the weight proportion of said converted starch and dextrin is a converted starch: dextrin=1: 4～2: 1.

3. the preparation method of claim 1 or 2 described a kind of seaweed flavor powders, this method is made up of following steps:

Get marine algae extract, converted starch or/and dextrin and emulsifying agent by proportioning; The water that adds 1～3 times of weight; In 50～70 ℃ of water-baths, stir 20～60min fast, be lower than 10% at 55～100 ℃ of following vacuum drying to moisture content then, be ground into 40～200 order powder and get final product.

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