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Seaweed flavor powder

A technology of flavor and seaweed, applied in the field of food and food flavors, can solve the problems of reduced concentration of flavor components, long heating time of materials, destruction of flavor components, etc., and achieves the effects of improved water solubility, good dispersibility, and reduced heating time.

Inactive Publication Date: 2010-12-22
GUANGZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above patents evenly use water as a solvent, and the main component extracted is laminarin, and the concentration of flavor components will be greatly reduced.
At the same time, due to the high boiling point of water, the temperature required for solvent concentration is high, the vacuum degree is high, or the material is heated for a long time, resulting in the destruction or extraction of flavor components.
Therefore, the current method has obvious deficiencies in the extraction of flavor components.

Method used

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  • Seaweed flavor powder

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0022] Example 1 (kelp flavor powder)

[0023] 1. Preparation of kelp extract

[0024] First dry the clean kelp in an oven at 60°C, then crush it through a 40-mesh sieve to obtain kelp powder for later use; then refer to the attached figure 1 To extract, the specific extraction process is as follows:

[0025] The kelp powder is transferred to the material mixing tank, and the concentration of adding 4 times (w: v) is 85% ethanol to mix and then send into the microwave extractor. The ratio of the flow rate is 55, continuous microwave extraction at a temperature of 30°C; the microwave extract flows into a vacuum filter for filtration, the filtrate is sent to a vacuum concentrator, and the filter residue is returned to the microwave extractor for another extraction under the same conditions. The filtrate after the secondary extract is filtered by the vacuum filter is also sent to the vacuum concentrator; after the 2 filtrates are combined in the vacuum concentrator, they are co...

example 2

[0034] Example 2 (seaweed flavor powder)

[0035] 1. Preparation of laver extract

[0036] First dry the clean laver in an oven at 40°C, then crush it through a 20-mesh sieve to obtain laver powder for later use; then refer to the attached figure 1 To extract, the specific extraction process is as follows:

[0037] Transfer the seaweed powder to the material mixing tank, add 7 times (w: v) concentration of ethanol and mix it into the microwave extractor, control the microwave power to 2400W, and the material flow rate to be 53L / h, that is, the microwave power and material The ratio of the flow rate is 45, continuous microwave extraction at a temperature of 40°C; the microwave extract flows into the vacuum filter for filtration, the filtrate is sent to the vacuum concentrator, and the filter residue is returned to the microwave extractor for extraction twice under the same conditions. The filtrate after the secondary and tertiary extracts are filtered by the vacuum filter is ...

example 3

[0046] Example 3 (Kombu flavor powder)

[0047] 1. Preparation of kelp extract

[0048] First dry the clean kelp in an oven at 80°C, then crush it through a 60-mesh sieve to obtain kelp powder for later use; then refer to the attached figure 1 To extract, the specific extraction process is as follows:

[0049] Kelp powder is transferred to the material mixing tank, and the concentration of adding 3 times (w:v) is 95% ethanol to mix and send into the microwave extractor. The ratio of the flow rate is 16, continuous microwave extraction at a temperature of 50°C; the microwave extract flows into the vacuum filter for filtration, the filtrate is sent to the vacuum concentrator, and the filter residue is returned to the microwave extractor to be extracted again under the same conditions. The filtrate after the secondary extract is filtered by the vacuum filter is also sent to the vacuum concentrator; after the 2 filtrates are combined in the vacuum concentrator, they are concentr...

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Abstract

The invention relates to edible seaweed, in particular to a seaweed flavor powder, and the flavor powder consists of 50 parts by weight of seaweed extract, 25-100 parts by weight of modified starch or / and dextrin and 1-5 parts by weight of emulsifier, wherein the emulsifier is glycerel monostearte or / and sucrose ester; the modified starch is crosslinked starch or / and gelatinized starch; and the seaweed extract is prepared by carrying out continuous microwave extraction on the edible seaweed by adopting 70-100% of ethanol. The seaweed flavor powder can retain aroma and taste of the seaweed and has the unique flavor of fresh, sweet, salty and fragrant. The seaweed flavor powder can be used as seaweed tea and seaweed soup, or be used on the surfaces of biscuits, cakes and bread or be added therein, or be added into dry noodles and instant noodles for producing foods with seaweed flavor.

Description

technical field [0001] The invention relates to edible seaweed, in particular to food and food flavoring agent containing edible seaweed extract. Background technique [0002] Seaweeds are lower cryptogamous plants that grow in the ocean. They are primary producers of organic matter and energy and natural enrichers of inorganic matter in marine ecosystems. Studies have shown that seaweed, whether it is red algae, brown algae or green algae, is rich in protein, polysaccharides, vitamins, amino acids, minerals, etc., and is also rich in dietary fiber. But for a long time, in addition to being edible directly, most of the red algae and brown algae have been used to extract colloids, such as alginate, carrageenan, and agar, and some are used to extract iodine, mannitol, marine drugs, and as feed. Seaweed deep-processing products have a short history of development, production and acceptance by people. However, with the development of economy and the continuous reform of human f...

Claims

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Application Information

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IPC IPC(8): A23L1/337A23L17/60
Inventor 樊亚鸣周叶燕谢桂娟陈永亨
Owner GUANGZHOU UNIVERSITY
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