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A method for synchronously producing functional ingredients and powdered food from laver moss

A laver moss and functional technology, which is applied in the field of synchronous production of functional ingredients and powdered food in the laver table, can solve the problems of intolerance to storage, and achieve the effects of convenient eating, uniform color and simple production method

Inactive Publication Date: 2016-08-24
WUHAN POLYTECHNIC UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are still some problems that need to be solved urgently in the development of laver moss industry: the deep processing technology of laver moss and the development ability of applied products need to be further improved, which is one of the key and bottleneck problems restricting the development of the industry
[0004] At present, laver moss is mainly used for fresh food, but fresh food alone still cannot solve the problem of oversupply when a large number of laver moss is on the market. The contradiction between the development of deep-processed products of Hongshan vegetable moss and the comprehensive utilization of processed by-products and production is becoming increasingly acute
At present, there are very few products related to the deep processing and application of laver moss in the market. Considering the characteristics of laver moss being put on the market in large quantities after spring and not resistant to storage, how to apply modern food processing technology to study the deep processing of laver moss to develop laver in various forms and colors. It is particularly important to expand the sales scope of moss processed products

Method used

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  • A method for synchronously producing functional ingredients and powdered food from laver moss
  • A method for synchronously producing functional ingredients and powdered food from laver moss
  • A method for synchronously producing functional ingredients and powdered food from laver moss

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Select laver moss and wash with water to remove dirt and other impurities; place laver moss in 10 times the amount of 50% acidified ethanol (pH=3) for ultrasonic extraction, frequency 50kHz, extract twice, 0.5 hours each time, combine extraction Rotary evaporation to remove the ethanol in the extract. After filtering through a microfiltration membrane, it is purified on AB-8 macroporous adsorption resin and eluted with 70% acidified ethanol (pH=3). The eluate is concentrated and vacuum dried. Get the red pigment powder of laver moss rich in high acylated anthocyanins (see figure 1 ).

[0023] After washing and draining the whole fresh laver moss, microwave vacuum drying is carried out under the conditions of microwave power of 6.58 W / g and drying pressure of 70 KPa, and the water content is less than 2%. The dried whole plant of laver moss is pulverized, and the obtained pulverized crude product is subjected to ultra-fine pulverization. The conditions are: air inlet temper...

Embodiment 2

[0028] The preparation method of powdered laver moss functional ingredients rich in high stability acylated anthocyanins, laver moss nutritious vegetable powder, and laver moss flavor instant powder is the same as that of Example 1. The difference is that: Laver moss nutritious vegetable powder is made according to a suitable method to make laver moss vegetable nutrient full powder biscuits, which are made from the following weight raw materials: 5000g high-gluten flour, 200g laver vegetable nutrient powder, 600g soybean oil, 20g salt, 1420g white sugar , 2500g of soft water, 50g of baking soda.

[0029] The prepared laver moss-flavored instant powder is made into laver moss-flavored instant milk tea according to a suitable method, which is made from the following weight raw materials: laver moss flavored instant powder 170g, white sugar 270g, plant powder 260g, whole milk powder 150g, AK sugar 2.5g and 2g of citric acid powder.

Embodiment 3

[0031] The preparation method of powdered laver moss functional ingredients rich in high stability acylated anthocyanins, laver moss nutritious vegetable powder, and laver moss flavor instant powder is the same as that of Example 1. The difference is that: Laver moss nutritious vegetable powder is made according to a suitable method to make laver moss vegetable nutrient full powder mooncake filling, which is made of the following raw materials: 200g laver moss vegetable nutrient powder, 80g red beans, 100g white sugar, and 40g butter.

[0032] The prepared laver moss flavored instant powder is prepared into laver moss flavored instant soy milk solid beverages according to a suitable method, which is prepared from the following weight materials: laver moss flavor instant powder 150g, soybean powder 200g, white sugar 230g, and milk powder 320g.

[0033] Attached Table 1: Sensory Evaluation Table of Whole Noodles with Laver Moss Nutritional Vegetables

[0034]

[0035] Attached Table 2:...

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Abstract

The invention relates to a preparation method for synchronously producing a functional ingredient and a powdery food by using purple pakchoi. The method comprises the following steps: carrying out wet grinding and ultramicro crushing on buds and tender stems of purple pakchoi, carrying out a flavor embedding and spray drying technology to prepare the functional ingredient of purple pakchoi; or carrying out microwave vacuum drying on whole edible purple pakchoi as a raw material, and carrying out low temperature micro crushing to obtain whole nutritional purple pakchoi powder; and carrying out a circulative ultrasonic aqueous solution extraction, membrane separation and resin purification combination process to extract, separate and purify highly acylated anthocyanin natural pigment in the purple pakchoi in order to prepare a natural, safe and efficient functional food additive. The above purple pakchoi products prepared in the invention reserve the main nutrition, original characteristic flavor and active components of purple pakchoi, can be mixed with purple pakchoi natural red pigment to be widely applied in the processing industries of foods comprising wheat products, beverages and the like, and can also be used in functional drinks, meal supplements, daily consumer goods and the like as a natural antioxidant.

Description

Technical field [0001] The invention relates to the fields of food raw material processing and food ingredients and additive preparation, in particular to a preparation method for synchronously producing functional ingredients and powdered food at a laver table. Background technique [0002] Laver moss (Brassica campestris L.), also known as red cabbage moss (red rape moss), is a variety of Brassica cabbage species in the cruciferous family. It is planted more in the Yangtze River valley provinces. As the main specialty vegetable in winter and spring, laver moss plays an important role in vegetable production and consumption. Laver moss is rich in nutrients and is an important vegetable with high potassium and low sodium, a lot of vitamins and trace elements. The stems and leaves of laver moss are especially rich in anthocyanins and flavonoids, especially acylated and polyacylated diglycoside anthocyanins, which have antioxidant activity and eliminate free radicals, and can also...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L29/00
CPCA23C9/156A23L5/43A23L7/109A23L19/00A23L29/206A23P10/40A23V2002/00A23V2300/14A23V2250/21A23V2200/04A23V2200/02A23V2250/5112A23V2200/216
Inventor 何静仁齐敏玉邝敏杰冯军
Owner WUHAN POLYTECHNIC UNIVERSITY
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