Kelp noodle food and production method thereof

A production method and technology of kelp, applied in food preparation, food science, application and other directions, can solve the problems of poor elasticity, poor water retention and rough taste of noodle food, and achieve the effects of improved bubble generation, uniform calcification and suitable calcification degree.

Active Publication Date: 2010-09-01
山东海之宝海洋科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problems in the prior art that the active ingredients in the kelp are easily destroyed by heating and alkaline hydrolysis, the noodle food has poor elasticity, no bite, and the prepared noodle food has uneven solidification inside and outside, poor water retention, rough taste, and difficult to control the green color of the appearance. Insufficient, the present invention provides a kind of production method of kelp noodles with reasonable technology and strong operability, this production method is all carried out at room temperature to the processing of raw material, gelatinization, molding, and the kelp noodles of making fully retains the intrinsic nutritional labeling of kelp, Its color is dark green, uniform calcification inside and outside, smooth taste, sufficient elasticity, chewing resistance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] The invention discloses a production method of kelp noodle food, which selects fresh kelp harvested during the harvest period as raw materials. Because the polysaccharides in kelp play a major role in its shaping, and the edge part of kelp is thinner, the polysaccharide content is not high; The belt part and the skirt part are selected according to the weight ratio of 4:3:3. The selected kelp raw materials are cleaned by a combination of air boiling cleaning and water tank rinsing to remove the sludge and mucus on the surface of the kelp, and then soaked in clean water according to the ratio of kelp raw materials: water = 1:5 for desalination, and then drained by basket pressing , and then use a knife or a vegetable cutter to crush it, and then go through the following process steps:

[0038] a. Enzymatic treatment

[0039] Add the above-mentioned crushed kelp raw materials to a compound enzyme composed of xylanase, cellulase and neutral protease, stir evenly, treat a...

Embodiment 2

[0064] The invention relates to a production method of kelp noodle food, which uses salted kelp as a raw material, and selects the fixed root stalk, the middle belt and the skirt of the kelp in a weight ratio of 4:3:3. The selected kelp raw materials are cleaned and removed by combining air boiling cleaning and water tank rinsing to remove the surface sludge and mucus of kelp, and then soaked in clean water according to the ratio of kelp raw material: water = 1:10 for desalination treatment, and then carry out basket Press and drain, then crush it, and then go through the following process steps:

[0065] a. Enzymatic treatment

[0066] Add the above-mentioned crushed kelp raw materials to a compound enzyme composed of xylanase, cellulase and neutral protease and stir evenly, and treat at room temperature for 2.5 hours to enzymatically hydrolyze the kelp raw materials into jelly, wherein the amount of compound enzyme It is 0.03% of the weight of the kelp raw material; the wei...

Embodiment 3

[0089] The invention relates to a production method of kelp noodle food, which uses fresh kelp as a raw material, and selects the fixed root stalk, the middle belt and the skirt of the kelp according to the weight ratio of 4:3:3. The selected kelp raw materials are cleaned by combining air boiling cleaning and water tank rinsing to remove the surface sludge and mucus of kelp, and then soaked in clean water according to the ratio of kelp raw material: water = 1:5 for desalination treatment, and then carry out basket Press and drain, then crush it, and then go through the following process steps:

[0090] a. Enzymatic treatment

[0091] Add the above-mentioned crushed kelp raw materials to a compound enzyme composed of xylanase, cellulase and neutral protease and stir evenly, treat at room temperature for 1.5 hours, and enzymatically hydrolyze the kelp raw materials into jelly, wherein the amount of compound enzyme It is 0.045% of the weight of the kelp raw material; the weight...

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PUM

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Abstract

The invention relates to kelp noodle food and a production method thereof. The method comprises the following steps of: cleaning, desalting, dewatering and crushing kelp serving as a raw material, performing enzymolysis and pulping processing on the kelp at normal temperature and normal pressure; solidifying the kelp pulp and protecting color of the kelp pulp after the kelp pulp is subjected to extrusion molding in vacuum to form dark green kelp noodles with solidified surfaces; dynamically aging the noodles at room temperature, and protecting the color of the noodles to form kelp noodles which are uniformly solidified inside and outside and have constant green color; curing the noodles to improve the tensile strength; and finally cleaning, packaging and sterilizing the noodles to obtain the finished product. The method is performed at normal temperature and normal pressure, ensures the quality in aspects of nutrition, color, taste and the like of the food. The method for producing the kelp noodle food has the advantages of reasonable process, rich raw material resources, high operability and easy industrial production realization.

Description

technical field [0001] The invention relates to an edible seaweed food product, in particular to a seaweed noodle food and a production method thereof. Background technique [0002] We know that the noodles that are popular with people every day are a kind of flour made from grains or beans with water and made into dough, and then pressed or rolled into sheets, then cut or pressed or rubbed, pulled, kneaded, etc. Strips or small flakes, finally boiled, fried, stewed, fried food. In recent years, with the improvement of people's living standards and quality of life, noodle products made of flour can no longer meet people's needs for taste and nutrition. People pay more attention to "green food" and "comprehensive nutrition". "And other new concepts of health. [0003] Kelp, also known as kelp and river cabbage, belongs to Phaeophyta, Phaeophyceae, Laminaria, Laminaceae, and genus Laminaria. It is a perennial large edible algae that grows in low-temperature seawater. Vegeta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L17/60
Inventor 符鹏飞董永阳
Owner 山东海之宝海洋科技有限公司
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