CN102754866A - Flavor kelp meal - Google Patents
Flavor kelp meal Download PDFInfo
- Publication number
- CN102754866A CN102754866A CN2012102604702A CN201210260470A CN102754866A CN 102754866 A CN102754866 A CN 102754866A CN 2012102604702 A CN2012102604702 A CN 2012102604702A CN 201210260470 A CN201210260470 A CN 201210260470A CN 102754866 A CN102754866 A CN 102754866A
- Authority
- CN
- China
- Prior art keywords
- sea
- tangle
- kelp
- local flavor
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 30
- 235000019634 flavors Nutrition 0.000 title claims abstract description 30
- 241000512259 Ascophyllum nodosum Species 0.000 title claims abstract description 16
- 235000012054 meals Nutrition 0.000 title abstract 5
- 239000000463 material Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000007787 solid Substances 0.000 claims abstract description 12
- 150000001875 compounds Chemical class 0.000 claims abstract description 11
- 108091005804 Peptidases Proteins 0.000 claims abstract description 10
- 239000007921 spray Substances 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 6
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 6
- 239000000084 colloidal system Substances 0.000 claims abstract description 6
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 23
- 239000002002 slurry Substances 0.000 claims description 20
- 108010059892 Cellulase Proteins 0.000 claims description 9
- 239000004365 Protease Substances 0.000 claims description 9
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 9
- 229940106157 cellulase Drugs 0.000 claims description 9
- 239000012141 concentrate Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 210000002966 serum Anatomy 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 210000003097 mucus Anatomy 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 210000004911 serous fluid Anatomy 0.000 abstract 3
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 108010059820 Polygalacturonase Proteins 0.000 abstract 1
- 238000004061 bleaching Methods 0.000 abstract 1
- 229920002678 cellulose Polymers 0.000 abstract 1
- 239000001913 cellulose Substances 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 108010093305 exopolygalacturonase Proteins 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 235000019833 protease Nutrition 0.000 abstract 1
- 238000007670 refining Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 241001148683 Zostera marina Species 0.000 description 1
- 241001123264 Zosteraceae Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Seasonings (AREA)
- Edible Seaweed (AREA)
Abstract
The invention relates to flavor kelp meal which is prepared by the method comprising the following steps: soaking and bleaching the kelp to be clean, adding a proper amount of water in the cleaned kelp, and grinding the kelp into crude pulp by use of a grinder; adding pectinase, cellulose and compound proteinase to the crude kelp pulp, carrying out enzymolysis and refining by use of a colloid mill so as to enable materials to be even and fine serous fluid, then adding maltodextrin to regulate the solid content of the serous fluid to achieve 40-50%, and homogenizing the blended mixed serous pulp in a homogenizer; carrying out low-temperature vacuum concentration after being homogenized to enable the solid content of the serous fluid to achieve 50-60%; and drying by adopting a spray dryer to enable the dried materials to achieve the moisture content of 5%, thus obtaining the flavor kelp meal. The flavor kelp meal has good brewing property, is instant, fine in mouthfeeling, and thick in special aroma of the kelp. The flavor kelp meal can be added with various auxiliary materials on the basis to produce various types of kelp function composite seasoning products.
Description
Technical field
The invention belongs to food processing field, relate to a kind of toppings, improve the added value of sea-tangle processing, satisfy the demand of market, relate in particular to a kind of local flavor sea-tangle powder and preparation method thereof kelp product.
Background technology
Sea-tangle is the herb of Zosteraceae plant Zostera marina, Chinese medicine title " kelp ".The sea-tangle resource of China is very abundant; Northern and southeastern coast all has a large amount of breed; Kelp nourishing is abundant, contains various trace elements such as multiple organic matter and iodine, potassium, calcium, iron, zinc, selenium, also contains protein, aliphatic acid, carbohydrate, multivitamin and niacin etc.
Sea-tangle except that as edible and medicinal, also have good seasoning effect.Often be used for seasoning in Japan through producing sea-tangle juice.Sea-tangle juice or its concentrate are in Japan's existing multiple commodity listing supply.But there is the problem of storage and transportation inconvenience in sea-tangle juice.
Summary of the invention
The purpose of this invention is to provide a kind of local flavor sea-tangle powder, give full play to nutritive value and the seasoning effect of sea-tangle, be convenient to storage and transportation simultaneously.
The technical scheme that the present invention adopts is:
A kind of local flavor sea-tangle powder, this local flavor sea-tangle powder is prepared by the method that comprises the steps: after kelp soaking, rinsing totally, add suitable quantity of water in the sea-tangle after cleaning, break into sea-tangle with beater and slightly starch; In the thick slurry of sea-tangle, add pectase, cellulase and compound protease; Behind the enzymolysis again with the further refinement of colloid mill; Make material be the slurries of uniform and smooth, add maltodextrin adjusting slurries solid content again and reach 40-50%, exchange the mixed serum for preparing and in homogenizer, carry out homogeneous; Adopt cryogenic vacuum to concentrate behind the homogeneous, make the slurries solid content reach 50-60% after concentrating; Adopt spray dryer to carry out drying, make promptly to get local flavor sea-tangle powder by dry back material moisture 5%.
Preferably, the addition of pectase is the 1-5% that sea-tangle is slightly starched weight, and the addition of cellulase is the 1-5% that sea-tangle is slightly starched weight, and the addition of compound protease is the 1-5% that sea-tangle is slightly starched weight, and enzymolysis time is 2-4h.
Preferably, the concentrated temperature of said cryogenic vacuum is 45-50 ℃.
Preferably, the inlet temperature 170-180 of said spray dryer ℃, outlet temperature: 70-80 ℃,
Particularly, this local flavor sea-tangle powder is prepared by the method that comprises the steps:
1), sea-tangle put into clear water and soaks 0.5-2h after, flush away silt and mucus use the clear water rinsing clean again, add suitable quantity of water in the sea-tangle after cleaning, and break into sea-tangle with beater and slightly starch;
2), in the thick slurry of step 1) sea-tangle, add pectase, cellulase and compound protease, wherein the addition of pectase is the 1-5% that sea-tangle is slightly starched weight, and the addition of cellulase is the 1-5% that sea-tangle is slightly starched weight; The addition of compound protease is the 1-5% that sea-tangle is slightly starched weight, enzymolysis 2-4h, and constantly stir; Behind the enzymolysis again with the further refinement of colloid mill; Make material be the slurries of uniform and smooth, add maltodextrin again, stir; Regulate the slurries solid content and reach 40-50%, exchange the mixed serum for preparing and in homogenizer, carry out homogeneous with the pressure of 40-50MPa;
3), adopt behind the homogeneous cryogenic vacuum to concentrate, concentrated condition is: 45-50 ℃, make the slurries solid content reach 50-60% after concentrating;
4), the employing spray dryer carries out drying condition and is: inlet temperature 170-180 ℃, outlet temperature: 70-80 ℃, make promptly to get local flavor sea-tangle powder by dry back material moisture 5%.
Preferably, the mass ratio of sea-tangle and water is 1:5 in the step 1).
Advantage and good effect that the present invention has are:
The present invention provides a kind of local flavor sea-tangle powder, and this local flavor sea-tangle powder brew is good, instant, delicate mouthfeel, the peculiar aromatic flavour of sea-tangle.Can add various auxiliary materials more on this basis and form the functional purpose compound flavour enhancer of sea-tangle of various ways.
The specific embodiment
Through specific embodiment the present invention is described further below, but does not limit protection scope of the present invention.
Embodiment 1
A kind of local flavor sea-tangle powder, this local flavor sea-tangle powder is prepared by the method that comprises the steps:
1), sea-tangle put into clear water and soaks 1h after, flush away silt and mucus use the clear water rinsing clean again, add the water of 5 times of quality of sea-tangle in the sea-tangle after cleaning, and break into sea-tangle with beater and slightly starch;
2), in the thick slurry of step 1) sea-tangle, add 1% pectase, 1% cellulase and 1% compound protease, enzymolysis 4h, and constantly stirring by mass ratio; Behind the enzymolysis,, make material be the slurries of uniform and smooth again with the further refinement of colloid mill; And then adding maltodextrin; Stir, regulate the slurries solid content and reach 40%, exchange the mixed serum for preparing and in homogenizer, carry out homogeneous with the pressure of 50MPa.
3), for keeping product nutritional labeling, active ingredient and local flavor, adopt cryogenic vacuum to concentrate behind the homogeneous, concentrated condition is 50 ℃, concentrates the rear slurry solid content and reaches 55%.
4), concentrate the back and adopt spray dryer to carry out drying, drying condition is: inlet temperature 170-180 ℃, outlet temperature: 70-80 ℃, make promptly to get local flavor sea-tangle powder by dry back material moisture 5%.
The above only is preferred embodiment of the present invention, is not technical scheme of the present invention is done any pro forma restriction.Every foundation technical spirit of the present invention all still belongs in the scope of technical scheme of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (6)
1. local flavor sea-tangle powder, it is characterized in that: this local flavor sea-tangle powder is prepared by the method that comprises the steps: with kelp soaking, rinsing clean after, add suitable quantity of water in the sea-tangle after cleaning, break into sea-tangle with beater and slightly starch; In the thick slurry of sea-tangle, add pectase, cellulase and compound protease; Behind the enzymolysis again with the further refinement of colloid mill; Make material be the slurries of uniform and smooth, add maltodextrin adjusting slurries solid content again and reach 40-50%, exchange the mixed serum for preparing and in homogenizer, carry out homogeneous; Adopt cryogenic vacuum to concentrate behind the homogeneous, make the slurries solid content reach 50-60% after concentrating; Adopt spray dryer to carry out drying, make promptly to get local flavor sea-tangle powder by dry back material moisture 5%.
2. a kind of local flavor sea-tangle powder according to claim 1; It is characterized in that: the addition of pectase is the 1-5% that sea-tangle is slightly starched weight; The addition of cellulase is the 1-5% that sea-tangle is slightly starched weight, and the addition of compound protease is the 1-5% that sea-tangle is slightly starched weight, and enzymolysis time is 2-4h.
3. a kind of local flavor sea-tangle powder according to claim 1 and 2 is characterized in that: the temperature that said cryogenic vacuum concentrates is 45-50 ℃.
4. according to each described a kind of local flavor sea-tangle powder of claim 1-3, it is characterized in that: the inlet temperature 170-180 of said spray dryer ℃, outlet temperature: 70-80 ℃.
5. local flavor sea-tangle powder, it is characterized in that: this local flavor sea-tangle powder is prepared by the method that comprises the steps:
1), sea-tangle put into clear water and soaks 0.5-2h after, flush away silt and mucus use the clear water rinsing clean again, add suitable quantity of water in the sea-tangle after cleaning, and break into sea-tangle with beater and slightly starch;
2), in the thick slurry of step 1) sea-tangle, add pectase, cellulase and compound protease, wherein the addition of pectase is the 1-5% that sea-tangle is slightly starched weight, and the addition of cellulase is the 1-5% that sea-tangle is slightly starched weight; The addition of compound protease is the 1-5% that sea-tangle is slightly starched weight, enzymolysis 2-4h, and constantly stir; Behind the enzymolysis again with the further refinement of colloid mill; Make material be the slurries of uniform and smooth, add maltodextrin again, stir; Regulate the slurries solid content and reach 40-50%, exchange the mixed serum for preparing and in homogenizer, carry out homogeneous with the pressure of 40-50MPa;
3), adopt behind the homogeneous cryogenic vacuum to concentrate, concentrated condition is: 45-50 ℃, make the slurries solid content reach 50-60% after concentrating;
4), the employing spray dryer carries out drying condition and is: inlet temperature 170-180 ℃, outlet temperature: 70-80 ℃, make promptly to get local flavor sea-tangle powder by dry back material moisture 5%.
6. a kind of local flavor sea-tangle powder according to claim 5, it is characterized in that: the mass ratio of sea-tangle and water is 1:5 in the step 1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102604702A CN102754866A (en) | 2012-07-26 | 2012-07-26 | Flavor kelp meal |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102604702A CN102754866A (en) | 2012-07-26 | 2012-07-26 | Flavor kelp meal |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102754866A true CN102754866A (en) | 2012-10-31 |
Family
ID=47049709
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102604702A Pending CN102754866A (en) | 2012-07-26 | 2012-07-26 | Flavor kelp meal |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102754866A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404824A (en) * | 2013-07-18 | 2013-11-27 | 保定味群食品科技股份有限公司 | Production technology of sauce flavor powder |
| CN104026536A (en) * | 2014-06-25 | 2014-09-10 | 广东嘉豪食品有限公司 | A kind of preparation method of seaweed flavor mixed chicken powder seasoning |
| CN105795384A (en) * | 2016-03-17 | 2016-07-27 | 大连工业大学 | Preparation method of kelp flavored food and food prepared by preparation method |
| CN106666502A (en) * | 2017-01-15 | 2017-05-17 | 哈尔滨伟平科技开发有限公司 | Processing method of health-care type kelp powder |
| CN108740849A (en) * | 2018-06-15 | 2018-11-06 | 周唯贤 | The laver food and preparation method thereof of " constipation " can be alleviated |
| CN108935890A (en) * | 2018-04-25 | 2018-12-07 | 福建亿达食品有限公司 | A kind of compounding sea band steamed sponge cake formula and processing method promoting digestion |
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2012
- 2012-07-26 CN CN2012102604702A patent/CN102754866A/en active Pending
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| CN102391549A (en) * | 2011-11-15 | 2012-03-28 | 江苏大学 | Preparation method of abelmoschs esculentus water-soluble polysaccharide spray-dried powder |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404824A (en) * | 2013-07-18 | 2013-11-27 | 保定味群食品科技股份有限公司 | Production technology of sauce flavor powder |
| CN103404824B (en) * | 2013-07-18 | 2015-07-08 | 保定味群食品科技股份有限公司 | Production technology of sauce flavor powder |
| CN104026536A (en) * | 2014-06-25 | 2014-09-10 | 广东嘉豪食品有限公司 | A kind of preparation method of seaweed flavor mixed chicken powder seasoning |
| CN105795384A (en) * | 2016-03-17 | 2016-07-27 | 大连工业大学 | Preparation method of kelp flavored food and food prepared by preparation method |
| CN106666502A (en) * | 2017-01-15 | 2017-05-17 | 哈尔滨伟平科技开发有限公司 | Processing method of health-care type kelp powder |
| CN108935890A (en) * | 2018-04-25 | 2018-12-07 | 福建亿达食品有限公司 | A kind of compounding sea band steamed sponge cake formula and processing method promoting digestion |
| CN108740849A (en) * | 2018-06-15 | 2018-11-06 | 周唯贤 | The laver food and preparation method thereof of " constipation " can be alleviated |
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Application publication date: 20121031 |