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Deodorization method of seaweed

A seaweed and fishy deodorization technology, applied in food science and other fields, can solve problems such as complicated operation, many microbial residues, and unoptimized product quality, and achieve thorough results

Pending Publication Date: 2018-09-14
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is easy to use and has a good deodorizing effect, but the operation is complicated, the loss of nutrients in the seaweed is high, and the color and texture of the seaweed cannot be maintained to a certain extent, and there are many microorganisms remaining, which cannot guarantee the safety of eating, and the quality of the product cannot be guaranteed. Cannot achieve optimization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] 1) Raw material pretreatment: take 100g kelp and place it in a beaker, add 500g tap water to the beaker and soak for 1 hour, pour out the water after soaking, add 100g water again and soak for 1 hour, take out the kelp, wash it with tap water until there is no sediment on the surface, Drain it, cut it into small pieces with a size of 1cm×1cm, and store it in a refrigerator at 4°C for later use.

[0044] 2) Preparation of yeast activation solution: Weigh 5 g of glucose and add it to 1000 mL of distilled water, stir well with a glass rod to completely dissolve it. Add 6g Angel Bread dry yeast and 4g Saccharomyces cerevisiae dry yeast to the above solution to make a yeast liquid, place it in a constant temperature shaker with a rotation speed of 180r / min and a temperature of 18°C, and activate the culture time for 40min to obtain activated yeast liquid.

[0045] 3) Kelp composite deodorization:

[0046]a. Deodorization by yeast fermentation: Weigh 10g of the kelp that wa...

Embodiment 2

[0051] 1) Raw material pretreatment: take 100g of seaweed and put it in a beaker, add 1000g of tap water to the beaker and soak for 1 hour, pour out the water after soaking, add 100g of water again and soak for 1 hour, take out the seaweed, wash it with tap water until there is no sediment on the surface, Drain it, cut it into small pieces with a size of 1cm×1cm, and store it in a refrigerator at 4°C for later use.

[0052] 2) Preparation of yeast activation solution: Weigh 10 g of glucose and add it to 1000 mL of distilled water, stir well with a glass rod to completely dissolve it. Add 6g Angel bread dry yeast and 4g Saccharomyces cerevisiae dry yeast to the above solution to prepare yeast liquid, place it in a constant temperature shaker with a rotation speed of 100r / min and a temperature of 30°C, and activate the culture time for 40min to obtain activated yeast liquid.

[0053] 3) Seaweed compound deodorization:

[0054] a. Deodorization by yeast fermentation: Weigh 10g ...

Embodiment 3

[0059] 1) Raw material pretreatment: take 100g of wakame and put it in a beaker, add 2000g of tap water to the beaker and soak for 1 hour, pour out the water after soaking, add 100g of water again and soak for 1 hour, take out the wakame, and wash it with tap water until there is no mud on the surface sand, drained, cut into small pieces with a size of 1cm×1cm, and stored in a 4°C refrigerator for later use.

[0060] 2) Preparation of yeast activation solution: Weigh 15 g of glucose and add it to 1000 mL of distilled water, stir well with a glass rod to completely dissolve it. Add 35g Angel bread dry yeast and 15g Saccharomyces cerevisiae dry yeast to the above solution to prepare yeast liquid, place it in a constant temperature shaker with a rotation speed of 150r / min and a temperature of 35°C, and activate the culture time for 35min to obtain activated yeast liquid.

[0061] 3) Undaria compound deodorization:

[0062] a. Deodorization by yeast fermentation: Weigh 10 g of u...

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PUM

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Abstract

The present invention discloses a deodorization method of seaweed. The method comprises raw material pretreating, yeast activation liquid preparing, seaweed compound deodorizing, and post-treating; wherein the seaweed compound deodorizing consists of yeast fermenting, acidification reacting and calcium alginate embedding. The compound deodorizing is more thorough in deodorization effects than thatof the single deodorization method. The compound deodorization method is used to achieve the purpose of the complete deodorization of the seaweed, more suitable for needs of consumers, and simple inoperations and excellent in the deodorization effects, and enables the seaweed to be less in microbial bacterium residues and safe to eat.

Description

(1) Technical field [0001] The invention relates to a method for removing fishy smell from seaweeds such as kelp, seaweed and wakame. (2) Background technology [0002] Seaweed is crisp and tender, has a good taste, is rich in nutrition, contains a variety of physiologically active ingredients, and has high medicinal and health effects, and is widely favored by consumers. However, fresh seaweed has a heavier fishy smell (far more than freshwater products), and the color and texture of processed seaweed are far inferior to raw seaweed, which reduces the preference of some consumers for it, and also has a certain impact on the sensory quality of seaweed products. development of the seaweed processing industry. The composition of fishy substances in seaweed is complex, mainly including: organic bromide or iodide, alcohols, aldehydes and ketenes. At present, physical, chemical and biological methods are often used to deodorize seaweed. The physical method mainly reduces the c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60A23L5/20
CPCA23L5/27A23L5/276A23L5/28A23L17/60
Inventor 丁玉庭顾赛麒周绪霞唐文燕刘璘
Owner ZHEJIANG UNIV OF TECH
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