Kelp gourmet powder and preparation method thereof

A technology of kelp and monosodium glutamate, which is applied in the field of seasoning processing, can solve the problems of a large amount of residue, complex process, and long enzymatic hydrolysis time, and achieve the effects of reducing residue generation, simple process steps, and reducing flavor loss

Inactive Publication Date: 2017-08-29
FUJIAN YIDA FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the preparation of kelp monosodium glutamate mainly has the following deficiencies. Enzymatic hydrolysis and other methods are used to crush and extract macromolecular organic matter. The loss of nutrient substances in the kelp monosodium glutamate is serious, and the core body of the taste substance of the obtained kelp monosodium glutamate is exposed to the air, and is greatly affected by light, heat, and oxygen.

Method used

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  • Kelp gourmet powder and preparation method thereof

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preparation example Construction

[0015] The invention provides a kind of preparation method of kelp monosodium glutamate, comprising the following steps:

[0016] Step 1: drying and pulverizing the washed kelp, passing through a 200-300 mesh sieve to obtain kelp powder;

[0017] Step 2: mix edible salt, spices, freshness enhancer, pregelatinized starch and the kelp powder of step 1, granulate and dry to obtain kelp monosodium glutamate granules;

[0018] Step 3: The moisture-proof coating material is prepared into a coating solution with a solid content of 3-10 wt%, and the coating solution is sprayed onto the kelp monosodium glutamate particles in step 2, and then dried to obtain a finished product of kelp monosodium glutamate.

[0019] The working principle of the present invention is: during the coating process, when the kelp monosodium glutamate granules rotate in the coating equipment, the coating liquid is sprayed out with fine droplets at the same time, reaching the surface of the kelp monosodium gluta...

Embodiment 1

[0035] A preparation method of kelp monosodium glutamate, comprising the following steps:

[0036] Step 1: remove moth-eaten kelp and rotten kelp, then wash the kelp, then freeze-dry the washed kelp until the water content is lower than 5wt%, then cut it into blocks and put it in a grinder for crushing, and then pass 200 mesh sieves to obtain kelp powder;

[0037] Step 2: Take by weighing 100g edible salt, 10g spices, 80g amino acid liquid (the mass concentration of ornithine in the amino acid liquid is 10%, the mass concentration of glutamic acid is 40%, and the mass concentration of aspartic acid is 20%) 100g of pregelatinized starch and 500g of kelp powder from step 1 are placed in a blender and fully stirred and mixed, then granulated in a granulator, and baked at 70°C for 1 hour to obtain kelp monosodium glutamate granules;

[0038] Step 3: Take hydroxypropyl cellulose to prepare a coating solution with a solid content of 3wt%, place the kelp monosodium glutamate particl...

Embodiment 2

[0041] A preparation method of kelp monosodium glutamate, comprising the following steps:

[0042] Step 1: remove moth-eaten kelp and rotten kelp, then wash the kelp, then freeze-dry the washed kelp until the water content is lower than 5wt%, then cut it into blocks and put it in a grinder for crushing, and then pass 300 mesh sieves to obtain kelp powder;

[0043] Step 2: Take by weighing 200g edible salt, 20g spices, 100g amino acid solution (the mass concentration of ornithine in the amino acid solution is 10%, the mass concentration of glutamic acid is 40%, and the mass concentration of aspartic acid is 20%) 150g of pregelatinized starch and 600g of kelp powder in step 1 were placed in a blender and fully stirred and mixed, then granulated in a granulator, and baked at 80°C for 0.5h to obtain kelp monosodium glutamate granules;

[0044]Step 3: Take hydroxypropyl methylcellulose and prepare a coating solution with a solid content of 10wt%, place the kelp monosodium glutamat...

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Abstract

The invention provides kelp gourmet powder and a preparation method thereof. The preparation method includes following steps: step 1, drying and crushing cleaned kelp, and enabling the kelp to pass a sieve with 200-300 meshes to obtain kelp powder; step 2, mixing edible salt, spice, freshener, pregelatinized starch and the kelp powder obtained in the step 1, granulating, and drying to obtain kelp gourmet powder granules; step 3, using a moistureproof coating material to prepare coating liquid of 3-10wt% in solid content, spraying the coating liquid onto the kelp gourmet powder granules obtained in the step 2, and drying to obtain the kelp gourmet powder. The preparation method is simple in process, convenient to control and capable of effectively maintaining original nutritional ingredients of kelp; the prepared kelp gourmet powder has strong flavor of natural kelp, is safer and healthier, more lasting in flavor and good in moistureproof performance.

Description

technical field [0001] The invention relates to the technical field of seasoning processing, in particular to a kelp monosodium glutamate and a preparation method thereof. Background technique [0002] Monosodium glutamate is made from grains, obtained through biological fermentation and extraction of glutamic acid, and then produced by semi-chemical synthesis to produce sodium glutamate, and then added with fillers such as salt and starch. Monosodium glutamate has a single umami taste and short taste, especially semi-chemical compounds, and it is easy to produce monosodium pyroglutamate when cooked at high temperature, causing health problems after consumption. With the improvement of people's living standards, people put forward higher requirements for health. Natural MSG mainly depends on the natural material itself, which can not only increase the taste of food, but also harmless to human health. Therefore, natural MSG is required by the trend. [0003] Kelp, one of the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23P20/18A23L3/3562
CPCA23L3/3562A23L27/00A23L27/10A23P20/18A23V2002/00A23V2250/1614A23V2250/0618A23V2250/0636A23V2250/061A23V2250/51088A23V2250/5118A23V2200/22
Inventor 邱碧香邱舒琼
Owner FUJIAN YIDA FOOD CO LTD
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