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Preparation method of low-arsenic kelp nutritional flavor ingredients

A technology of flavor components and kelp, which is applied in the field of preparation or processing of food or food materials, can solve problems such as the lack of arsenic removal process, the inability to ensure that the inorganic arsenic content of kelp nutrients meets the national food safety and hygiene standards, and the food safety of products needs to be studied. , to achieve the effects of good food safety, convenient collection and recycling, and full protection of nutrition and flavor components

Active Publication Date: 2015-07-08
GUANGZHOU UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the lack of an effective arsenic removal process in the above-mentioned patent application, it is impossible to ensure that the inorganic arsenic content of the kelp nutrients obtained meets the national food safety and hygiene standards, and the food safety of its products needs to be studied

Method used

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  • Preparation method of low-arsenic kelp nutritional flavor ingredients
  • Preparation method of low-arsenic kelp nutritional flavor ingredients
  • Preparation method of low-arsenic kelp nutritional flavor ingredients

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Preparation of nutritional and flavor components of low-arsenic kelp

[0025] see figure 1 , the preparation method of low-arsenic kelp nutritional flavor components in this example is as follows:

[0026] (1) Drying the kelp produced in Fujian at 100°C and pulverizing it to 50 meshes to obtain kelp powder;

[0027] (2) Put 100 g of the above-mentioned kelp powder into a microwave extraction device, add 600 mL of arsenic removal agent-ethanol mixed solution, conduct microwave extraction for 20 min, filter under reduced pressure, and collect the filtrate. Add 400mL of arsenic-removing agent-ethanol mixed solution to the filter residue, extract with microwave for 10min under the same conditions, filter under reduced pressure, collect and combine the filtrates, and obtain 808.01g of extract. Wherein, the arsenic-removing agent is water, and the mixing ratio of water and ethanol is water:ethanol=1:4 volume ratio; the microwave extraction conditions are that the tempera...

Embodiment 2

[0053] One, the preparation method of low-arsenic kelp nutritional flavor components

[0054] see figure 1 , the preparation method of low-arsenic kelp nutritional flavor components in this example is as follows:

[0055] (1) After drying the kelp produced in Shandong at 55°C, it was pulverized to 50 mesh to obtain kelp powder;

[0056] (2) Put 103.27 g of the above kelp powder into a microwave extraction device, add 619.62 mL of arsenic removal agent-ethanol mixed solution, extract by microwave for 20 min, filter under reduced pressure, and collect the filtrate. Add 413.08mL of arsenic-removing agent-ethanol mixed solution to the filter residue, extract with microwave for 10min under the same conditions, filter under reduced pressure, collect and combine the filtrates, and obtain 777g of extract. Wherein, the arsenic removal agent is water, and the mixing ratio of water and ethanol is water:ethanol=1:7.33 by volume; the microwave extraction conditions are as follows: the te...

Embodiment 3

[0068] see figure 1 , the preparation method of low-arsenic kelp nutritional flavor components in this example is as follows:

[0069] (1) drying the kelp at 95°C and pulverizing it to 30 meshes to obtain kelp powder;

[0070] (2) Put 124.49 g of the above-mentioned kelp powder into a microwave extraction device, add 746.94 mL of arsenic removal agent-ethanol mixed solution, extract by microwave for 20 min, filter under reduced pressure, and collect the filtrate. Add 497.96 mL of arsenic-removing agent-ethanol mixed solution to the filter residue, extract with microwave for 10 min under the same conditions, filter under reduced pressure, collect and combine the filtrates, and obtain 1022 g of extract. Wherein, the arsenic-removing agent is water, and the mixing ratio of water and ethanol is water:ethanol=1:2.8 volume ratio; the microwave extraction conditions are, the temperature is 75°C, and the microwave power is 500W;

[0071] (3) The kelp extract obtained in step (2) is ...

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Abstract

The invention relates to a preparation method of low-arsenic kelp nutritional flavor ingredients. The method is composed of the following steps: drying kelp and crushing; adding 4-6 times of an ethanol-water solution into kelp powder and extracting for two times by microwaves; filtering under reduced pressure; combining filtrates to obtain a kelp extracting solution; concentrating the kelp extracting solution at a low temperature until the mass is 60%-75% of the mass of the raw materials; separating solid and a water layer to finish primary arsenic removal; dissolving the solids with ethanol and concentrating at a low temperature until the mass is 8%-23% of the mass of the raw materials; freezing and filtering; separating the filtrates and filtering dreg to finish secondary arsenic removal; and emulsifying, and spray-drying the filtrates to obtain a powdery product of the low-arsenic kelp nutritional flavor ingredients (the yield is about 6%-14% and the content of inorganic arsenic is less than or equal to 3mg / Kg). The preparation method takes the water as an arsenic removing agent and is safe and efficient; the removing rate of the inorganic arsenic is up to be more than 95%; the process is simple and convenient and the conditions are moderate; the nutritional and flavor ingredients in the product are sufficiently protected; and an inorganic arsenic layer has small weight and is free of emission.

Description

technical field [0001] The invention relates to a preparation or treatment method of food or food material, in particular to a preparation method of nutritional components in kelp; the invention also relates to the removal of inorganic arsenic. Background technique [0002] Laminaria japonica (Laminaria japonica), belonging to Phaeophyta, Laminariales, Laminariaceae, and Laminaria genus, is one of the most important seaweed species in my country. my country has a long coastline and a large shallow sea area. There are more than 510 kinds of economic seaweeds recorded in "China Seaweed Chronicle", among which kelp is the most productive species, which accounts for about 60% of the total cultured seaweeds. It is a kind of seaweed with great economic benefits. . Kelp is rich in various nutritional and flavor components, such as polyphenols, polyunsaturated fatty acids, aromatic components of kelp, polysaccharides, mannitol, sodium alginate and sea salt. However, with the advanc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L1/226A23L1/39A23L1/30A23L17/60A23L23/00A23L27/20
Inventor 樊亚鸣曾源杨庆关灼斌何芝洲吴晓童湛广星
Owner GUANGZHOU UNIVERSITY
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