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Salicornia paper type vegetable and preparation method

The technology of samphire and samphire is applied in the field of samphire vegetable paper and its production to achieve the effects of enriching nutrition, enriching varieties and improving food safety.

Inactive Publication Date: 2014-02-19
射阳县射阳港渔工贸开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The further object of the present invention is to provide a kind of salicornia vegetable paper, which not only solves the problem that the preparation of traditional vegetable paper needs to add a thickener from an external source, but also can strengthen the nutrients of salicornia and increase the nutrients that salicornia does not have originally

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The preparation of embodiment 1 salicornia vegetable paper

[0045] The preparation process of samphire vegetable paper is as follows:

[0046] (1) Material selection and cleaning

[0047] Select fresh salicornia with better color, the raw material has a tight structure, no rot, and clean it with running water;

[0048] (2) Color protection, beating

[0049] Put the selected samphire into boiling water with 0.3% sodium bicarbonate and boil for 2 minutes, quickly pick up and drain, soak in cold water for 3 minutes, and use a beater to beat for 5 minutes;

[0050] (3) Homogenized, seasoned and sterilized

[0051] Homogenize the color-protected samphire, and add the following flavoring agents to the vegetable pulp: 0.10g / L vitamin B1, 4g / L soybean oil, 2g / L magnesium sulfate, 10g / L glucose, and heat the slurry at 121°C Sterilize for 20 minutes and set aside;

[0052] (4) fermentation

[0053] Inoculate Aureobasidium pullulans seed solution with an inoculation amount ...

Embodiment 2

[0074] The preparation of embodiment 2 salicornia vegetable paper

[0075] The preparation process of samphire vegetable paper is as follows:

[0076] (1) Material selection and cleaning

[0077] Select fresh salicornia with better color, the raw material has a tight structure and no rot, wash and dry under running water;

[0078] (2) Color protection, beating

[0079] Put the selected samphire into boiling water with 0.3% sodium bicarbonate and boil for 2 minutes, quickly pick up and drain, soak in cold water for 3 minutes, and use a beater to beat for 5 minutes;

[0080] (3) Homogenized, seasoned and sterilized

[0081] Homogenize the color-protected samphire, and add the following flavoring agents to the vegetable pulp: 0.15g / L vitamin B1, 5g / L soybean oil, 3g / L magnesium sulfate, 15g / L glucose, and extinguish the slurry at 121°C. Bacteria for 20 minutes, set aside;

[0082] (4) fermentation

[0083] Inoculate the Aureobasidium pullulans seed solution with an inoculum...

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PUM

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Abstract

The invention discloses salicornia vegetable paper and a production method of the salicornia vegetable paper. The method is characterized in that aureobasidium pullulans fermented salicornia is utilized to produce the salicornia vegetable paper. The method comprises the following basic processes: selecting fresh salicornia; cleaning; retaining color; pulping; homogenizing; seasoning and sterilizing; inoculating aureobasidium pullulans to ferment; paying on a plate to mold; baking; removing a film; segmenting; and packing. The preparation method of the vegetable paper has the advantages that an outsourcing thickening agent is not needed, and polysaccharide produced by aureobasidium pullulans fermentation is used as an endogenous thickening agent, thus the content of nutrient protein of the vegetable paper is increased, the preparation cost is decreased, and the safety in taking is improved; and the vegetable paper remains the taste of fresh salicornia, and is convenient to take, the problem that fresh salicornia is difficult to store is solved, the variety of snack foods is enriched, and the added value of the use of salicornia is also increased.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a salicornia vegetable paper and a production method thereof. Background technique [0002] Salicornia is a green herbaceous plant with stalks and no leaves that grows on beaches and saline tidal flats. Its growth period is about 220 days, of which 50 to 60 days can keep green and fresh green branches and stems. The plant height is 10 to 40 cm. Nutrient analysis showed that the crude protein content in fresh Salicornia was 1.34%, the crude fat content was 0.28%, the crude fiber content was 0.76%, the total sugar content was 1.28%, the ash content was 3.43%, and the polysaccharide content was 0.39%. %, the content of vitamins and minerals is higher than that of ordinary vegetables. Salicornia is rich in vitamin C and 18 kinds of amino acids, and the content of chlorophyll is as high as 44.29mg / 100g. It is a green health food that is beneficial to human health [25] . [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/20A23L27/00A23V2002/00A23V2200/242A23V2300/14A23V2300/24A23V2300/38
Inventor 余晓红李锋张春银刘标李凤伟薛峰
Owner 射阳县射阳港渔工贸开发有限公司
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