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Method for processing laver nutritive powder

A processing method and technology of nutritional powder, which are applied in the deep processing field of laver nutrient products, can solve the problems of single product form, instability, unfavorable product promotion, etc., and achieve the effects of increasing added value, simple method, and stable color and luster.

Inactive Publication Date: 2011-05-18
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the organic pigments of laver are mainly chlorophyll and carotenoids, they make the color of the product mainly green, but with the change of time, light and temperature, the color will change due to the change of the pigment, resulting in the appearance of the product. instability
In addition, ordinary seaweed powder has the unique fishy smell of seaweed, which cannot be accepted by all people, especially those who are far away from the sea.
And the existence of fishy smell in laver also limits the processing of other taste laver powder, causes product form to tend to single, is unfavorable for the promotion of product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Add edible alcohol to micro-particle laver powder at 1:30 (w / v), the ethanol content of edible alcohol is 90%, ultrasonic extraction at room temperature for 30min, extract supernatant and filter, filter cake (i.e. solid phase) repeated extraction 2- 3 times until no green appears. 2) The filter cake is vacuum-dried at 50° C. into a dark purple powder, and edible alcohol is removed at the same time. 3) directly disinfect and sterilize the above laver nutrient powder, and vacuum pack. The water content of the selected seaweed powder is 5-8%, and the particles with a particle size of 60-120 meshes account for 10-90% of the total weight, and the rest are ultrafine particles with a particle size of 1000-3000 meshes.

Embodiment 2

[0019] 1) Add edible alcohol to micro-particle laver powder at a ratio of 1:25 (w / v). The ethanol content of edible alcohol is 99%. Ultrasonic extraction is carried out at room temperature for 30 minutes, the extracted supernatant is filtered, and the filter cake is repeatedly extracted 2-3 times until no Green appears. 2) The filter cake is dried under stirring at 50° C. into a deep purple powder, and the edible alcohol is removed at the same time. 3) Add an appropriate amount of edible sweetener to the above seaweed powder, which can also be stevioside or xylitol, and then add edible apple essence and mix evenly to form a sweet apple-flavored seaweed nutrition powder. In the same way, only changing the type of food flavor can make strawberry-flavored, almond-flavored and other sweet-tasting seaweed nutritional powders, and the addition ratio of edible sweeteners or food flavors can be adjusted according to actual needs. 4) Vacuum packaging for sterilization, and finished pr...

Embodiment 3

[0021] 1) Add edible alcohol to micro-particle laver powder at a ratio of 1:50 (w / v), the ethanol content of edible alcohol is 80%, stir and reflux for extraction at room temperature for 30 minutes, extract the supernatant and filter, filter cake (i.e. solid phase) repeated extraction for 2 -3 times until no green appears. 2) The filter cake is dried under stirring at 70° C. into a deep purple powder, and the edible alcohol is removed at the same time. 3) Add appropriate amount of salt, monosodium glutamate and other seasoning auxiliary materials to the above seaweed powder, adjust the addition ratio according to actual needs, mix evenly, and make salty seaweed nutrition powder. 4) Vacuum packaging for sterilization, and finished product packaging for storage. The water content of the selected seaweed powder is 5-8%, and the particles with a particle size of 60-120 meshes account for 10-90% of the total weight, and the rest are ultrafine particles with a particle size of 1000...

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PUM

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Abstract

The present invention relates to a processing method of laver nutrient powder. It is characterized by using wall-broken laver power as raw material and adopting the following steps: (1), organic extraction: into the laver powder adding edible alcohol according to the ratio of 1:25-100(w / v) and making organic extraction; (2), drying: after extraction and separation drying solid phase, at the same time, removing edible alcohol; and (3), packaging: after sterilization packaging finished product and putting in storage.

Description

technical field [0001] The invention relates to a method for deep processing of seaweed, in particular to a method for deep processing of altar seaweed nutritional products. Background technique [0002] Porphyra is one of the most important artificially cultivated algae in the world. Porphyra yezoensis Ueda in the north and Porphyra haitanensis in the south are the laver with relatively large cultivation area. Porphyra yezoensis Ueda is specially produced in coastal areas of Fujian and Zhejiang in my country. , a warm temperate species endemic to my country. From the nutritional point of view, seaweed is rich in protein, carbohydrates, trace elements and other nutrients, especially seaweed contains a large amount of water-soluble dietary fiber. These compounds are essential nutrients for the human body. It plays an important role in controlling obesity. With the rapid progress of research on germplasm methods and the improvement of cultivation techniques in recent years, t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/337A23L1/30A23L33/10A23L33/16A23L33/185
Inventor 陈海敏裴鲁青严小军徐继林骆其君
Owner NINGBO UNIV