Asparagus and its processing method and application
A processing method and technology of asparagus, applied in the fields of application, food preparation, food science, etc., can solve the problem of restricting the development of asparagus breeding industry, processing industry and consumer market, affecting the promotion and application of beneficial seaweed, difficult to eat, etc. problem, achieve the effect of overcoming strong fishy smell, low cost and wide application
Inactive Publication Date: 2010-09-08
GUANGDONG PHARMA UNIV
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AI Technical Summary
Problems solved by technology
[0003] However, the asparagus algae is black after drying and dehydrating, with a single color and a strong fishy smell, which is difficult to arouse people's interest in eating, which affects the promotion and application of this beneficial seaweed, and limits it to a large extent. Development of asparagus aquaculture, processing industry and consumer market
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0024] Take 5g of dried asparagus, put it in a 150mL Erlenmeyer flask, add 100mL of 70% ethanol to soak for 24 hours, take out and dry to obtain black filamentous asparagus, without fishy smell.
Embodiment 2
[0026] Take 5g of dried asparagus, put it in a 150mL conical flask, add 100mL of 50% ethanol to soak for 40h, take out and dry to obtain black filamentous asparagus, without fishy smell.
Embodiment 3
[0028] Take 5g of dried asparagus, put it in a 150mL Erlenmeyer flask, add 100mL of 70% acetic acid to soak for 24 hours, take out and dry to obtain black filamentous asparagus without fishy smell.
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The present invention discloses one kind of asparagus with fish smell and color eliminated. The processing includes the following steps: soaking dried asparagus in ethanol or acetic acid and drying after being taken out, or soaking in water, refluxing with ethanol as extractant at 85 deg.c and taking out and drying to eliminate its fish smell; stirring in decolorizing liquid at 50-60 deg.c, filtering, water washing and drying to decolorize. The asparagus with fish smell and color eliminated may be used in producing instant snack food.
Description
technical field [0001] The invention relates to a food, in particular to a kind of asparagus, and at the same time, the invention also relates to a processing method of the asparagus and its application in food processing. Background technique [0002] Asparagus, like kelp, seaweed, and Nostoc, is also a kind of edible seaweed. In addition to being rich in high-quality agar and dietary fiber, it also contains various amino acids, fatty acids, and trace elements. It has high nutritional value, especially its Dietary fiber is not absorbed by the human body, absorbs water, swells and dissolves after entering the gastrointestinal tract, and acts as a laxative. Asparagus is very beneficial to human health, and asparagus can be widely used in food industry and pharmaceutical industry. [0003] However, the asparagus algae is black after drying and dehydrating, with a single color and a strong fishy smell, which is difficult to arouse people's interest in eating, which affects the...
Claims
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IPC IPC(8): A23L1/337A23L1/29A23L1/015A23L1/277A23L17/60A23L5/20A23L5/49A23L33/00
Inventor 林汉森
Owner GUANGDONG PHARMA UNIV
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