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Preparation method of kelp flavored food and food prepared by preparation method

A technology for kelp flavor and food, applied in the field of food processing, can solve the problems that nutrients are not easily digested and absorbed by the human body, affect the activity of functional components of kelp, affect the taste of food, etc., so as to improve the characteristic flavor, increase the specific surface area and improve the dissolution rate. rate effect

Pending Publication Date: 2016-07-27
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the production process of the existing kelp processed food, most of the kelp is freshly beaten or powdered and added directly. The water-insoluble alginic acid and dietary fiber in the cells of the kelp are not easily digested and absorbed by the human body.
There are also methods such as colloid milling and ultrafine pulverization techniques to refine the kelp tissue, which can promote the release of active substances in the kelp and transform the kelp polysaccharide dietary fiber. However, if the conditions are not properly controlled due to the high temperature generated by high-speed rotary grinding, Partial overheating of raw materials affects the activity of functional components of kelp
And the existing kelp processed food sometimes has a fishy smell, which affects the mouthfeel of the food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Preparation of kelp enzymatic hydrolyzate

[0026] Put 2 kg of dried kelp frozen at -40° C. for 1.5 h in an ultrafine pulverizer to pulverize to a particle size of 20 μm to obtain ultrafine kelp particles. Add the obtained ultra-fine kelp particles to 40L water at a ratio of 1:20, adjust the pH to 6.0, and then add enzyme activity to 1×10 4 U / g of compound flavor protease (purchased from Nanning Pangbo Bioengineering Co., Ltd., food grade, fermented by Aspergillus oryzae, containing endoprotease and exoprotease), after fully mixing, hydrolyze at 45°C for 3h , stirring every 30 minutes. After the enzymatic hydrolysis, the temperature was raised rapidly to 100°C and kept for 10 minutes to inactivate the flavor protease.

[0027] Determination of Polysaccharide and Dietary Fiber Content in Enzymolysis Solution

[0028] After the enzymatic hydrolysis solution is cooled, take part of the enzymatic hydrolysis solution to detect the content of polysaccharides and dietary fi...

Embodiment 2

[0032] Preparation of kelp enzymatic hydrolyzate

[0033] 1 kg of fresh kelp frozen at -70°C for 1 hour was placed in an ultrafine grinder and pulverized to a particle size of 80 μm to obtain ultrafine kelp particles. Add the obtained ultrafine kelp particles to 80L water at a ratio of 1:80, adjust the pH to 6.5, and then add enzyme activity to 1×10 4 U / g compound flavor protease, after fully mixing, hydrolyze at 45°C for 2 hours, stirring once every 30 minutes. After the enzymatic hydrolysis, the temperature was raised rapidly to 100°C and kept for 10 minutes to inactivate the flavor protease.

[0034] Determination of Polysaccharide and Dietary Fiber Content in Enzymolysis Solution

[0035] After the enzymolysis solution was cooled to room temperature, it was concentrated. The phenol-sulfuric acid method and the enzyme gravimetric method were used to measure the polysaccharide and dietary fiber content in the concentrated solution respectively. After measurement and calcu...

Embodiment 3

[0039] Preparation of kelp enzymatic hydrolyzate

[0040] 2 kg of salted kelp frozen at -50° C. for 1 hour was placed in an ultrafine pulverizer and pulverized to a particle size of 100 μm to obtain ultrafine kelp particles. Add the obtained ultrafine kelp particles to 120L water at a ratio of 1:60, adjust the pH to 7.0, and then add enzyme activity to 1×10 4 U / g compound flavor protease, after fully mixing, hydrolyze at 45°C for 4 hours, and stir once every 30 minutes. After the enzymatic hydrolysis, the temperature was raised rapidly to 100°C and kept for 10 minutes to inactivate the flavor protease.

[0041] Determination of Polysaccharide and Dietary Fiber Content in Enzymolysis Solution

[0042]After the enzymolysis solution was cooled to room temperature, it was concentrated. The content of polysaccharide and dietary fiber in the concentrated solution was determined by phenol-sulfuric acid method and enzyme gravimetric method respectively. After measurement and calcul...

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Abstract

The invention relates to a preparation method of a kelp flavored food. The preparation method comprises the following steps of (A), performing superfine grinding on kelp deep-frozen at low temperature so as to obtain superfine kelp granules; (B), adding water to the superfine kelp granules, adjusting a pH value to 5.0-7.0, then adding composite flavored protease, performing thorough and uniform mixing, and then performing enzymolysis; (C), after the enzymolysis is completed, rapidly heating enzymatic hydrolysate so as to enable the composite flavored protease to be inactivated; (D), cooling the enzymatic hydrolysate to room temperature, and performing concentration so as to obtain a kelp flavored concentrated solution or kelp dried powder for standby application; and (E), compounding the kelp flavored concentrated solution or the kelp dried powder with required food base materials so as to obtain the kelp flavored food. The invention further relates to the food prepared by the method. According to the preparation method disclosed by the invention, through a freezing and superfine grinding technique, on the basis of protecting original functional ingredients of the kelp, active substances in the kelp are released, insoluble dietary fibers in the kelp are converted into water soluble dietary fibers, and the composite flavored protease is used for enzymolysis, so that the fishy smell of the kelp is reduced, and flavor such as palatable taste is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of kelp-flavored food and the prepared food. Background technique [0002] Kelp belongs to the Phaeaceae Kelpaceae plant and is a large marine economical algae with high nutritional value. Kelp is rich in fucoidan, protein, vitamins, dietary fiber and minerals, etc. It has high edible and medicinal value, and is often made into a variety of kelp processed foods. [0003] In the production process of the existing kelp processed food, most of the kelp is directly freshly beaten or powdered and directly added. The water-insoluble alginic acid and dietary fiber in the cells and intercells of the kelp are not easily digested and absorbed by the human body. There are also methods such as colloid milling and ultrafine pulverization techniques to refine the kelp tissue, which can promote the release of active substances in the kelp and transform the kelp polysaccharid...

Claims

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Application Information

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IPC IPC(8): A23L17/60A21D13/08A21D2/36A23L29/00
CPCA21D2/36
Inventor 启航董秀芳宋亮冯丁丁傅卉蒋丽娜董秀萍姜鹏飞李冬梅
Owner DALIAN POLYTECHNIC UNIVERSITY