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A manufacturing method and technology of seaweed, applied in the field of essence processing, can solve the problems of strong sea fishy smell, achieve soft flavor experience, broad market development potential, and broad application prospects
Inactive Publication Date: 2015-01-21
HUAIHAI INST OF TECH
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[0004] The patent number is 200910260208.6, and the Chinese patent patent with the publication number 101756155A discloses a "seafood seasoning and its spray drying method". Made by spray drying, the product retains the nutrition and flavor of scallop seafood. The process is simple and time-consuming, but the fishy smell is strong, so it is suitable for the seasoning of instant food
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Embodiment 1
[0018] Embodiment 1, a kind of manufacture method of seaweed flavor essence, its steps are as follows:
[0019] Select Porphyra variegata as raw material, dry Porphyra variegata to constant weight at 50°C, then crush and sieve to obtain 150-200 mesh dry Porphyra variegata, the weight ratio of Porphyra variegata to water is 1:20 Add water at a ratio of -30, mix evenly and soak for 8-10 hours to obtain a mixed solution of Porphyra variegata; the pH value of the mixed solution of Porphyra variegata is controlled at 6.5-7.5.
[0020] According to the ratio of 1-2% of the dry Porphyra zebra weight, add enzyme activity to 2×10 Porphyra cerevisiae mixture 4 U / g flavored protease, after fully mixing, put the flavored protease in a 45-50°C water bath to hydrolyze the flavored protease, stir and oscillate every 20 minutes, and continue to hydrolyze for 2-3 hours; after the enzymatic hydrolysis, quickly heat up the water bath to 100°C and keep it for 10 minutes to inactivate the flavor ...
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Abstract
The invention relates to a manufacturing method of porphyra flavor essence, which comprises the steps of drying, grinding and sieving porphyra yezoensis to form dry porphyra yezoensis, adding water and soaking the dry porphyra yezoensis for 8-10h, adding flavor protease, putting in a water bath at 45-50 DEG C for hydrolysis, stirring every other 20min, continuously hydrolizing for 2-3h, raising the temperature of the water bath to 100 DEG C rapidly after enzymolysis, keeping for 10min for enzyme deactivation, putting in a reaction kettle after natural cooling, adding glutamic acid, glycine, cysteine, xylose, glucose and thiamine, uniformly mixing, raising the temperature to 105-110 DEG C rapidly for reaction for 40-50min, cooling to the room temperature after the reaction, concentrating and drying reaction liquid, and obtaining the porphyra flavor essence. The method is reasonable in technological design, reduces a sea smell, keeps and enhances the original seafood flavor of the porphyra, and increases certain fragrance.
Description
technical field [0001] The invention relates to a method for processing essence, in particular to a method for manufacturing seaweed flavor essence. Background technique [0002] Seaweed ( Porphyra yezoensis ) is an important economic seaweed, which is artificially cultured in large quantities along the coast of Jiangsu, north of the Yangtze River. The main components of seaweed are about 50% carbohydrates and 30% protein. In addition, it is also rich in vitamins, minerals and biologically active substances. Seaweed not only has a unique flavor and nutritional value, but its medicinal value is also recorded in "Compendium of Materia Medica", and its edible and medicinal history has been around for thousands of years. Modern research has found that many components in seaweed have various pharmacological activities such as lowering blood fat, regulating immunity, anticoagulation, anti-mutation, anti-tumor, anti-aging, and anti-thrombosis. Regular consumption of seaweed can...
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