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Method for preparing kelp polysaccharide food

A technology for kelp polysaccharide and food, which is applied in the field of preparation of new kelp food, can solve the problems of insufficient utilization of kelp active ingredients, poor taste, difficult absorption of alginate, etc., and achieves prevention of large neck disease, good elasticity, The effect of preventing high blood pressure

Inactive Publication Date: 2012-08-22
FISHERIES RES INST OF FUJIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing kelp noodles are directly ground kelp into powder, and then mixed with flour and other auxiliary materials. The insoluble alginic acid and other human nutrients contained in the kelp are not easy to digest and enter the human body, and the taste is not very good; or the kelp is soaked in water. Finally, the filtrate and flour are mixed according to a certain ratio to make noodles. However, this method can only obtain laminarin from the intercellular fluid or kelp leaf surface, and the cell wall of kelp is composed of heteropolysaccharides, which is laminarin. This part of the polysaccharide is difficult to obtain by the general method of extracting kelp with water, and the active ingredients in the kelp have not been fully utilized; or the fresh kelp is used as the base material to directly make a paste, and then pressed into kelp noodles. There is a problem that alginate is not easily absorbed

Method used

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  • Method for preparing kelp polysaccharide food
  • Method for preparing kelp polysaccharide food
  • Method for preparing kelp polysaccharide food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Use 100°C hot water to kill 1000g of fresh kelp, cool it with cold water, take it out, shred or mince it with a shredder or a mincer, put it into a transformation pot, and add 30g of NaHCO 3, heated and transformed at a temperature of 70°C for 80 minutes while stirring, and the initially transformed kelp paste was added to a colloid mill, and was ground and transformed twice at a speed of 5500rpm while hot to obtain a laminarin dietary fiber paste, which was taken out and added to Mixing in 3000g of flour, dough conditioning, rolling and forming, cutting into strips, shaping, steaming, drying, and packaging to obtain finished products. The composition of the sea-tangle raw material and the laminarin dietary fiber surface that embodiment 1 makes has been detected, and test result is as shown in table 2 below:

[0028] Table 2 Composition and content of laminarin dietary fiber noodles

[0029]

[0030]

Embodiment 2

[0032] Clean 1000g of fresh kelp with hot seawater at 70°C, cool it with cold water, rinse it, take it out, shred or mince it with a shredder or a mincer, put it into a transformation pot, and add 25g of NaHCO 3 , heated and transformed at 95°C for 90 minutes while stirring, and the initially transformed kelp paste was added to the colloid mill, and ground and transformed 3 times at 70°C with a rotation speed of 2000rpm to obtain laminarin dietary fiber paste, which was taken out and added to 2.5Kg Rice noodles are mixed, adjusted, rolled and formed, cut into strips, shaped, steamed, dried, and packaged to obtain finished products.

Embodiment 3

[0034] Take out 1000g washed fresh kelp with hot water at 80°C, shred or mince it with a shredder or grinder, put it into a transformation pot, and add 35g of NaHCO 3 , heating and transforming while stirring for 70 minutes, the kelp paste obtained for initial transformation was added in a colloid mill, ground and transformed 1 time while hot with a rotating speed of 2000rpm, and the laminarin dietary fiber paste was obtained, and 5Kg flour was added and an appropriate amount of yeast was mixed, The noodles are adjusted, fermented, cut and placed in an oven to make bread, and the finished product is packaged.

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Abstract

The invention discloses a method for preparing kelp polysaccharide food. The method for preparing the kelp polysaccharide food comprises the following steps: thermally converting roasted kelp by NaHCO3, further thinning the tissues of the kelp by adopting colloid mill to obtain kelp polysaccharide dietary fiber paste, adding flour, nutrient additive and the like into the paste in a certain proportion, and forming the kelp polysaccharide food through mixing, dough milling, rolling and shaping, slitting, reshaping, boiling, drying and processing. Based on keeping the primary components of the kelp, the method can convert insoluble alginic acid and salt contained in the kelp into soluble kelp polysaccharide dietary fiber so that the nutrient components in the kelp can be absorbed by the human body, realizes the target of no kelp wastes, and can change the kelp into fresh kelp green without adding pigment.

Description

technical field [0001] The invention relates to a preparation method of a novel sea-tangle food, in particular to a preparation method of a sea-tangle polysaccharide food. Background technique [0002] Kelp is a food with high nutritional value, which is rich in resources in our country. Every 100 grams of dried kelp contains 8.2 grams of crude protein, 0.1 grams of fat, 57 grams of sugar, 9.8 grams of crude fiber, 12.9 grams of inorganic salt, 2.25 grams of calcium, 0.15 grams of iron, 0.57 mg of carotene, thiamine (vitamin B1 ) 0.69 mg, riboflavin (vitamin B2) 0.36 mg and niacin 16 mg. [0003] Kelp also has high medicinal value. Kelp contains iodine and polysaccharides mainly composed of alginate. Most of the existing kelp noodles are directly ground kelp into powder, and then mixed with flour and other auxiliary materials. The insoluble alginic acid and other human nutrients contained in the kelp are not easy to digest and enter the human body, and the taste is not ver...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/337A23L1/28A23L1/29A23L1/09A21D13/08A21D2/36A21D13/04A21D13/00A23L31/00A23L33/125
Inventor 李庐峰
Owner FISHERIES RES INST OF FUJIAN
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