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CN113383918A - 一种螺旋藻复合紫菜片及其制作方法 - Google Patents

一种螺旋藻复合紫菜片及其制作方法 Download PDF

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Publication number
CN113383918A
CN113383918A CN202110729312.6A CN202110729312A CN113383918A CN 113383918 A CN113383918 A CN 113383918A CN 202110729312 A CN202110729312 A CN 202110729312A CN 113383918 A CN113383918 A CN 113383918A
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spirulina
laver
sheet
seaweed
thallus porphyrae
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陈洪兴
吕富
傅润泽
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Yancheng Institute of Technology
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Yancheng Institute of Technology
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Edible Seaweed (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

一种螺旋藻复合紫菜片及其制作方法，属于水产加工技术领域。本发明将螺旋藻与紫菜复合制作紫菜片，配料中用生姜粉去腥，并采用真空干燥进一步去除藻腥味，使产品具有淡淡的紫菜和螺旋藻固有气味；螺旋藻复合紫菜片烘烤后香味协调，可作为生产海苔或寿司的原料；由于在紫菜中加入螺旋藻，提高了产品的营养价值和保健功能。

Description

一种螺旋藻复合紫菜片及其制作方法
技术领域
本发明涉及一种螺旋藻复合紫菜片及其制作方法，属于水产加工技术领域。
背景技术
紫菜是食用海藻中的珍品，富含钙、磷、铁和多不饱和脂肪酸。紫菜不仅营养丰富，还具有药用价值，如紫菜中的多糖、多酚和藻胆蛋白等成分具有抗肿瘤、抗血栓、降血压和降血脂等多种药理活性。但目前市售紫菜的产品主要为干紫菜饼和调味紫菜，产品种类较少，需要开发新的紫菜产品来满足消费者需求。
螺旋藻作为一种高蛋白藻类生物，被誉为“人类明天最理想的保健食品”，现代医学研究发现螺旋藻具有抗辐射损伤、抗衰老、提高免疫功能、提高铁的生物有效性等作用。在紫菜中混入螺旋藻，可以提高其营养价值、增强保健功能。
发明内容
本发明的目的是提供一种螺旋藻复合紫菜片及其制作方法，为紫菜加工创造一种新颖的产品。
本发明的目的是通过下述技术方案实现的：
本发明螺旋藻复合紫菜片的原材料组成和配比按质量计为：鲜紫菜100、螺旋藻粉2-5、生姜粉0.1-0.2。
本发明螺旋藻复合紫菜片的制作方法，包括以下步骤：
1) 鲜紫菜经除杂、清洗、加入5倍质量的纯净水打浆，制得紫菜浆；
2) 将步骤1所得紫菜浆浓缩后加入螺旋藻粉和生姜粉，混匀，置于饼帘上进行压片，然后于40-50℃条件下热风干燥6-10小时；
3) 从饼帘上剥下紫菜，切片，将紫菜片移入真空度为0.1MPa的干燥箱中干燥至紫菜片含水量达5%，取出紫菜片，经冷却、检验、包装等操作制得成品。
采用本发明制备的螺旋藻复合紫菜片，由于配料中用生姜粉去腥，而且加工时采用真空干燥进一步去除藻腥味，使产品具有淡淡的紫菜和螺旋藻固有气味；螺旋藻复合紫菜片烘烤后香味协调，可作为生产海苔或寿司的原料；因在紫菜中加入螺旋藻，提高了产品的营养价值和保健功能。
具体实施方式
实施例1
取100kg鲜紫菜经除杂、清洗后置于打浆机中，加入500kg的纯净水，打浆，得到紫菜浆；紫菜浆浓缩后加入2.2kg螺旋藻粉和0.1kg生姜粉，混匀，置于浇饼机的饼帘上进行压片，然后于45℃条件下热风干燥8小时；从饼帘上剥下紫菜，切成21cm×19cm的片张，将紫菜片移入真空度为0.1MPa的干燥箱中干燥至紫菜片含水量达5%，取出紫菜片，经冷却、检验、包装等操作制得成品。

Claims (1)

1.一种螺旋藻复合紫菜片，其特征在于，螺旋藻复合紫菜片的原材料组成和配比按质量计为：鲜紫菜100、螺旋藻粉2-5、生姜粉0.1-0.2，其制作方法包括以下步骤：
1) 鲜紫菜经除杂、清洗、加入5倍质量的纯净水打浆，制得紫菜浆；
2) 将步骤1所得紫菜浆浓缩后加入螺旋藻粉和生姜粉，混匀，置于饼帘上进行压片，然后于40-50℃条件下热风干燥6-10小时；
3) 从饼帘上剥下紫菜，切片，将紫菜片移入真空度为0.1MPa的干燥箱中干燥至紫菜片含水量达5%，取出紫菜片，经冷却、检验、包装等操作制得成品。
CN202110729312.6A 2021-06-29 2021-06-29 一种螺旋藻复合紫菜片及其制作方法 Pending CN113383918A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114431315A (zh) * 2022-01-08 2022-05-06 汪迪 一种麦藻片茶及其生产工艺
CN115251326A (zh) * 2022-08-26 2022-11-01 江苏海洋大学 一种海苔副产物冲调粉及其制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114431315A (zh) * 2022-01-08 2022-05-06 汪迪 一种麦藻片茶及其生产工艺
CN115251326A (zh) * 2022-08-26 2022-11-01 江苏海洋大学 一种海苔副产物冲调粉及其制备方法

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