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Method for crisping eucheuma

An Eucheuma, embrittlement technology, applied in the field of food processing, can solve the problems of food quality and appearance degradation, food quality and appearance quality degradation, colloidal substances are easy to dissolve, etc., to reduce production capacity pollution, reduce energy consumption, reduce The effect of water activity

Inactive Publication Date: 2015-11-11
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Eucheuma is rich in carrageenan and cellulose, and is mainly used to extract carrageenan and dietary fiber. However, due to factors such as rough algae, heat resistance, and poor taste, the quality and appearance of food have declined, and it has not been accepted people eat directly
[0003] Eucheuma is mainly used to prepare carrageenan. At present, the pretreatment of carrageenan in industrial production adopts the method of high-temperature leaching of carrageenan. High-temperature treatment will not only make the colloidal substances easy to dissolve, but also make Eucheuma soft and rotten, directly causing food A decrease in the quality and appearance of the

Method used

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  • Method for crisping eucheuma

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Effect test

Embodiment 1

[0024] Wash and soak the unicorn vegetables to remove impurities, until there is no sediment and the water is clear. Dry the washed unicorn vegetables for later use. Weigh 500 g of dried kylin cabbage, add water 35 times its dry weight, stir and let stand. Then 4.5 g of cellulase powder was added, and the water bath was stirred at 50°C for 50 min. After the enzymatic hydrolysis reaction, the temperature of the water bath was increased to 85-90 °C for pasteurization for 10 min. The heat-treated Kirin cabbage was taken out for centrifugal dehydration, and centrifuged at 4000 rpm for 5 min using a centrifuge. After centrifugation, the moisture content of kylin cabbage was 63.7%, and the embrittled kylin cabbage was prepared.

Embodiment 2

[0026] Wash and soak the unicorn vegetables to remove impurities, until there is no sediment and the water is clear. Dry the washed unicorn vegetables for later use. Weigh 500 g of dried and broken Kirin cabbage, add water 30 times its dry weight, stir and let stand. Then 6 g of cellulase powder was added, and the water bath was stirred at 50 °C for 60 min. After the enzymatic hydrolysis reaction, the temperature of the water bath was increased to 85-90 °C for pasteurization for 10 min. The heat-treated Kirin cabbage was taken out for centrifugal dehydration, and centrifuged at 4000 rpm for 5 min using a centrifuge. After centrifugation, the moisture content of kylin cabbage was 65.3%, and the embrittled kylin cabbage was prepared.

Embodiment 3

[0028] Wash and soak the unicorn vegetables to remove impurities, until there is no sediment and the water is clear. Dry the washed unicorn vegetables for later use. Weigh 500 g of dried and broken Kirin cabbage, add water 35 times its dry weight, stir and let stand. Then 3 g of cellulase powder was added, and the water bath was stirred at 50° C. for 30 min. After the enzymatic hydrolysis reaction, the temperature of the water bath was increased to 85-90 °C for pasteurization for 10 min. The heat-treated Kirin cabbage was taken out for centrifugal dehydration, and centrifuged at 4000 rpm for 5 min using a centrifuge. After centrifugation, the moisture content of kylin cabbage was 77.1%, and the embrittled kylin cabbage was prepared.

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Abstract

The invention discloses a method for crisping eucheuma. The method comprises the following steps: rinsing and cleaning the eucheuma, mixing the cleaned eucheuma with water in a material-liquid ratio of 4% and adding cellulase to react with the eucheuma to remove cellulose in the cell wall of the eucheuma, wherein the weight ratio of cellulase to the eucheuma is 1 to 110; reacting at 50 DEG C for 50 minutes, then pasteurizing the eucheuma by heating the eucheuma at 85-90 DEG C for 10 minutes, reducing the moisture content of the eucheuma to 60-80% through centrifugal dewatering after pasteurization and determining the crispness of the eucheuma through sensory evaluation. The method is simple in processing technology. Compared with industrial boiling water heating methods for crisping the eucheuma, the method has the beneficial effects that the heating energy consumption can be reduced by 37%; the cost of industrial processing can be reduced; the crispness effects of the eucheuma processed by an enzymic method are better than the crispness effects of the eucheuma processed by the industrial boiling water methods; the method has the advantages of low investment and quick effects in actual production and is suitable to be popularized and applied.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for crisping Kirin cabbage. Background technique [0002] With the progress of society, the acceleration of life rhythm and the improvement of health food awareness, ready-to-eat convenience nutritious food is increasingly favored by consumers. It is a large-scale red algae, mainly growing in the southern coast of my country, with large scale of artificial culture and high output, and is an important large-scale economic algae in my country. Kirin cabbage is rich in carrageenan and cellulose, which is mainly used to extract carrageenan and dietary fiber. However, due to its rough algal body, heat-labile, poor taste and other factors, the quality and appearance of the food are degraded, and it has not been accepted. People eat directly. [0003] Kylin cabbage is mainly used to prepare carrageenan. At present, the pretreatment of industrial production of carragee...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/337A23L17/60
Inventor 肖安风吴昌正郑毅蔡慧农倪辉杨秋明杜希萍陈艳红
Owner JIMEI UNIV
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