Method for preparing algae deodorization agent

A technology for deodorizing agent and seaweed, which is applied in the field of preparation of seaweed deodorizing agent, which can solve the problems of nutrient loss, unsatisfactory deodorizing effect, and inability to meet the needs of seaweed snack food development, etc.

Inactive Publication Date: 2014-06-18
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Hijiki, kelp, wakame and other seaweeds are not ideal for deodorization by the above methods,...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The color of the dried kelp is better, black with green or yellow with green, kelp with moderate hardness, and no rotten parts. Remove silt, impurities and roots from the dried kelp, and then use a brush to remove part of the brine adhering to the surface of the kelp. Soak the processed kelp in clean water for about 1 hour to soften it. Drain the softened kelp and set aside.

[0013] Take the deodorizing powder and dilute it with water at a rate of 1:10, immerse in the soaked kelp for 1.5 hours of deodorizing treatment. The kelp after the fishy-removing treatment is rinsed with clean water to remove residual solution. The kelp was dried by four methods: microwave, hot air, vacuum freezing and microwave freezing. The dried kelp is pulverized by an ordinary pulverizer, and the yield of passing through 300 mesh is 13%, and the product has no fishy smell. The obtained kelp powder is added to bread, biscuits and dried noodles to develop a new generation of seaweed health...

Embodiment 2

[0015] Take 5 kg of wet wakame, wash it with 3% citric acid, pick out impurities and foreign matter, put it into the deodorization liquid (according to the ratio of deodorization powder 1:10), keep it for 30 minutes, until the wakame turns green, and then put the wakame The vegetables are fished out and washed with clean water to enter a processing procedure.

Embodiment 3

[0017] 1. Soak the dried Hijiki in clean water until completely rehydrated, wash off the sediment on it, and remove the inedible parts

[0018] 2. Deodorization: After rehydration and cleaning, sargassum is soaked in the deodorization solution (according to deodorization powder 1:10) for 2 hours, and the temperature can be kept at 35 degrees.

[0019] 3. After being fished out, the deodorization process is completed and can be used in the next processing process.

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PUM

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Abstract

The invention relates to a formula and a production technology of an algae deodorization agent of sargassum fusiforme, kelp, undaria pinnatifida and the like, and provides a purple perilla extracting solution prepared from a natural raw material purple perilla as a raw material by an ultrasonic-assisted extraction technology. The purple perilla extracting solution, beta-cyclodextrin, Vc, yeast and the like are mixed according to the compound deodorization process and a certain formula, and the deodorization powder is obtained in a spray drying manner. The algae such as the sargassum fusiforme, the kelp, the undaria pinnatifida and the like are obvious in deodorization effect after being processed by the deodorization agent, and the mouthfeel is improved. The deodorization powder is convenient to store and use, and can be applied to the fields such as food, healthcare food, medicine and biochemical industry.

Description

1. Technical field [0001] The present invention relates to a preparation method of a deodorizing agent for hijiki, kelp, wakame and other seaweeds, in particular to a method for effectively deodorizing hijiki, kelp, wakame and other seaweeds by using a combined deodorization method . 2. Technical background [0002] Hijiki, kelp, and wakame are the three major marine seaweeds that people often eat. They have rich nutritional value, not only rich in protein, vitamins, organic iodine, brown algae starch, dietary fiber and minerals, but also contain alginic acid, Mannitol, amino acids, unsaturated fatty acids, β-carotene, sterols and many other ingredients with unique physiological activities. China's Liaoning, Shandong, Zhejiang and other places are the main production areas. In addition to natural reproduction, artificial breeding has begun. The scale and production of seaweed cultivation in my country rank first in the world. Undaria pinnatifida is a seaweed of the brown a...

Claims

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Application Information

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IPC IPC(8): A23L1/015A23L1/337A23L5/20A23L17/60
CPCA23L5/27A23L5/28A23L5/32A23L17/60A23V2002/00A23V2250/5112A23V2250/76A23V2250/708A23V2300/48
Inventor 陈丽春
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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