Kelp jam rich in dietary fiber

A technology of dietary fiber and kelp sauce, applied in food preparation, food science, application, etc., can solve problems such as waste, achieve the effects of lowering blood fat, simple production process, and improving gastrointestinal function

Inactive Publication Date: 2015-04-22
DALIAN OCEAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although fucoidan sulfate in brown algae (kelp) can be well extracted from the supernatant after enzymolysis by this method, the residue (kelp slag) after enzymolysis and centrifugation is discarded and wasted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] According to the existing "method for preparing fucoidan sulfate by enzymatically hydrolyzing brown algae", after cleaning and crushing the kelp, add water 18 times the weight of the kelp, and add compound cellulase (cellulase) accounting for 0.34% of the weight of the raw material The weight ratio of pectinase to pectinase is 3:1), hydrolyzed at pH 7 for 50 minutes, and then boiled at 95°C for 3.5 hours. After cooling down to room temperature, filter with a 100-mesh sieve, press and dehydrate the obtained oversize until the water content is 80% of the total mass, and use it as the raw material for producing kelp sauce—kelp slag. Weigh 9 kg of kelp residue, 0.535 kg of tomato sauce, 0.1 kg of salt, 0.1 kg of sugar, 0.005 kg of pepper powder, 0.1 kg of chili powder, 0.1 kg of soy sauce, 0.01 kg of monosodium glutamate, and 0.05 kg of starch, and stir evenly. Pour it into a steaming pot, heat, steam and cook for 30 minutes to make seaweed sauce. After the sauce is cooled...

Embodiment 2

[0015] According to the existing "method for preparing fucoidan sulfate by enzymatically hydrolyzing brown algae", after cleaning and pulverizing the kelp, add water 20 times the weight of kelp, and add 0.32% of the weight of the raw material. Composite cellulase (cellulase The weight ratio of pectinase to pectinase is 3:1), hydrolyzed at pH 6 for 60 minutes, and then boiled at 94°C for 4.5 hours. After cooling down to room temperature, filter with a 100-mesh sieve, press and dehydrate the obtained oversize until the water content is 60% of the total mass, and use it as the raw material for producing kelp sauce—kelp slag. Weigh 7 kg of kelp residue, 0.97 kg of tomato sauce, 0.2 kg of salt, 0.3 kg of sugar, 0.01 kg of pepper powder, 0.19 kg of chili powder, 0.2 kg of soy sauce, 0.03 kg of monosodium glutamate, 0.1 kg of starch, and 1.0 kg of noodle sauce, and stir Evenly, pour it into a steaming pot, heat and cook for 30 minutes, and then it becomes seaweed sauce. After the sa...

Embodiment 3

[0017] After the kelp is washed and crushed, water 17 times its weight is added, and it is boiled at 98°C for 4 hours. After cooling down to room temperature, filter with a 100-mesh sieve, press and dehydrate the obtained sieve until the water content is 70% of the total mass, and use it as the raw material for producing seaweed sauce—kelp residue. If the pH value of the seaweed residue is not in the range of 6~8, Can be adjusted with baking soda. Weigh 8 kg of kelp residue, 0.63 kg of tomato sauce, 0.15 kg of salt, 0.2 kg of sugar, 0.07 kg of pepper powder, 0.2 kg of chili powder, 0.15 kg of soy sauce, 0.02 kg of monosodium glutamate, 0.08 kg of starch, and 0.5 kg of noodle sauce. Stir evenly, pour it into a cooking pot, heat and cook for 30 minutes, and it becomes kelp sauce. After the sauce is cooled, bottle it, and sterilize it at 110°C for 35 minutes.

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PUM

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Abstract

The invention discloses a kelp jam rich in dietary fiber, which has high dietary fiber content, no fishy smell, delicious taste and is capable of reducing blood lipid; the kelp jam is basically formed by the following raw materials by weight: 70%-90% of kelp dreg, 5%-10% of tomato sauce, 1%-2% of edible salt, 1%-3% of white sugar, 0.05%-0.1% of paprika powder, 1%-3% of chilli powder, 1%-2% of soy sauce, 0.1%-0.3% of monosodium glutamate and 0.5%-1.0% of starch, all of which are subjected to boiling. The kelp dreg are prepared according to the following method: taking kelp zymolyte or hydrolysate which is used for extracting Fucoidan, filtering by a 100Mu filter, and determining the oversize product till the water mass is 60-80%.

Description

technical field [0001] The invention relates to a seaweed dietary fiber sauce, in particular to a seaweed sauce rich in dietary fiber which has high dietary fiber content, no fishy smell, delicious taste and can lower blood fat. Background technique [0002] Kelp is rich in nutrition, which contains a lot of dietary fiber, alginate, fucoidan sulfate, iodine, mannitol, etc. But because fresh sea-tangle is difficult to preserve, so traditional sea-tangle products only have dry sea-tangle, salted sea-tangle, need to soak and boil etc. processing when eating, cumbersome. In order to enrich the types of kelp products, people invented kelp sauce made from kelp. [0003] Publication number is the Chinese patent of CN 1457698A, discloses a kind of kelp chili sauce and processing method thereof, and it is base material with kelp, is auxiliary material with capsicum, bean paste, and adds seasonings such as sesame seed, ginger juice, wherein the weight of kelp 30%~60% by weight, bean...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L1/337A23L27/60A23L17/60
Inventor 汪秋宽任丹丹何云海吴超姜斌刘舒
Owner DALIAN OCEAN UNIV
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