High-quality kelp fishy smell removal treatment method

A treatment method and high-quality technology, applied in food ingredients, food ingredients as odor improvers, food science, etc., can solve the problems of inconvenience in large-scale industrial production, affecting the aroma and umami taste of kelp, and complex fermentation and deodorization processes. Achieve the effect of overcoming the unsatisfactory effect, increasing the consumer market, and having a significant effect of removing fishy smell

Inactive Publication Date: 2017-07-14
方家铺子(莆田)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The above-mentioned deodorization treatment methods are conventional acid-base treatment and blanching treatment to remove the fishy smell. Add acidic substances or deodorizing mixtures to the kelp for heating and cooking to remove the fishy smell. There are phenomena such as incomplete deodorization of kelp or overcooked kelp. It brings a lot of inconvenience to large-scale industrial production; Lou Yongjiang and others dried the sea-tangle at 25-30°C with 1% yeast for 2 hours and then dried it. its wide application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A high-quality kelp deodorizing treatment method includes the following steps:

[0021] (1) The crude product kelp is immersed in a 0.5% active carbon solution, and initially adsorbed and deodorized at 35°C for 20 minutes.

[0022] (2) Add a compound enzyme with a mass fraction of 0.4 wt% to the kelp after preliminary deodorization in step (1), and carry out microbial enzymatic hydrolysis for 2h at a pH of 5.0 and a temperature of 35°C; where the compound enzyme is It consists of 35wt% cellulase, 25wt% pectinase, and 40wt% neutral protease.

[0023] (3) Soak the kelp after enzymatic hydrolysis in step (2) in the acetic acid solution of 0.5g / ml tea polyphenol, 3wt% licorice, and 0.5% volume fraction, and deodorize the fish at 45℃ for 10min , And then sterilized at 100°C for 20 minutes to obtain a high-quality kelp product with no fishy smell, light licorice flavor, emerald green color and crisp taste.

Embodiment 2

[0025] A high-quality kelp deodorizing treatment method includes the following steps:

[0026] (1) Soak the crude product kelp in the activated carbon solution with a mass fraction of 1.0%, and preliminarily adsorb and deodorize the fish at 45°C for 40 minutes.

[0027] (2) Add a composite enzyme with a mass fraction of 0.8 wt% to the kelp after preliminary deodorization in step (1), and carry out microbial enzymatic hydrolysis for 4 hours at a pH of 5.0 and a temperature of 45°C; where the composite enzyme is It is composed of 40wt% cellulase, 20wt% pectinase and 40wt% alkaline protease.

[0028] (3) The kelp after enzymatic hydrolysis in step (2) is soaked in 0.8g / ml tea polyphenol, 5wt% licorice, 2.0% volume fraction of acetic acid solution, and deodorized at 60℃ for 30min , And then sterilized at 100°C for 30 minutes to obtain a high-quality kelp product with no fishy smell, light licorice flavor, emerald green color, and crisp taste.

Embodiment 3

[0030] A high-quality kelp deodorizing treatment method includes the following steps:

[0031] (1) The crude product kelp is soaked in a 0.6% calcium hydroxide solution, and initially adsorbed and deodorized at 40°C for 30 minutes.

[0032] (2) Add a compound enzyme with a mass fraction of 0.6 wt% to the kelp after preliminary deodorization in step (1), and carry out microbial enzymatic hydrolysis for 3 hours at a pH of 5.0 and a temperature of 40°C; wherein the compound enzyme is It consists of 35wt% cellulase, 30wt% pectinase and 35wt% acid protease.

[0033] (3) The kelp after enzymatic hydrolysis in step (2) is soaked in 0.6g / ml tea polyphenol, 4wt% licorice, 0.8% volume fraction of citric acid solution, and deodorizes at 50℃ 20min, then sterilized at 100℃ for 25min, to obtain a high-quality kelp product with no fishy odor, light licorice flavor, green color, and crisp taste.

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PUM

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Abstract

The invention discloses a high-quality kelp fishy smell removal treatment method. The method comprises (1) immersing a crude kelp product in a sorbent solution with a mass fraction of 0.5 to 1.0% at 35 to 45 DEG C and carrying out primary adsorption fishy smell removal for 20-40min, (2) adding 0.4 to 0.8wt% of a compound enzyme into the kelp subjected to primary adsorption fishy smell removal, and carrying out microbial enzymolysis fishy smell removal at pH of 5.0 at a temperature of 35 to 45 DEG C for 2-4h, and (3) immersing the kelp subjected to primary adsorption fishy smell removal into an acid solution of tea polyphenol and licorice root, carrying out fishy smell removal treatment at 45 to 60 DEG C for 10-30min, and carrying out sterilization at a temperature of 100 DEG C for 20-30min to obtain the high-quality kelp product having no a fishy smell and odor, a color of jade green and a tender and crisp taste. Through combination of physical absorption, biological fermentation and chemical reaction fishy smell removal, resources are saved, high quality requirements on kelp deep processing are satisfied and a novel potential consumer market of kelp and its processing product is provided.

Description

Technical field [0001] The invention belongs to the technical field of kelp deep processing, and specifically relates to a high-quality kelp deodorizing treatment method. Background technique [0002] Kelp, also known as kelp and Chinese cabbage, belongs to the Phaeophyta. The algae is rich in iodine, minerals, carbohydrates, protein and other nutrients and dietary fiber and other physiologically active ingredients. In addition, it also contains vitamins such as β-carotene, thiamine, riboflavin, niacin, etc. It is extremely nutritious; its low-calorie, medium-protein, and high-mineral features help promote digestion, prevent obesity and constipation. Fujian Province is rich in kelp resources and has a wide range of sources. Although its consumer market is vast, this potential demand is far from becoming a realistic consumption, and there are problems such as extensive processing and utilization of kelp. [0003] Kelp has a fishy taste. When processed into convenience foods or snac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L17/60
CPCA23V2002/00A23V2200/15A23V2250/2132A23V2250/214A23V2250/022A23V2250/032
Inventor 周世雄
Owner 方家铺子(莆田)生物科技有限公司
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