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Pretreatment method for flavored kelp processing

A pretreatment, kelp technology, applied in microorganism-based methods, biochemical equipment and methods, food ingredients as odor modifiers, etc. problem, to achieve the effect of emerald green color, safe and hygienic process, and obvious effect of removing fishy smell

Inactive Publication Date: 2018-09-28
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the problems of heavy fishy smell of fresh kelp and high content of iodine and arsenic which are not conducive to the development of deep processing of kelp, and provides a pretreatment method for processing flavored kelp, which can effectively remove fishy smell and reduce the content of iodine and arsenic elements. Maintain the emerald green color of kelp

Method used

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  • Pretreatment method for flavored kelp processing

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preparation example Construction

[0030] The preparation method of dry bread yeast activation liquid in the embodiment of the present invention is as follows:

[0031] Salt, glucose, and water were mixed and dissolved at a ratio of 0.1:0.25:100, sterilized at 121°C for 20 minutes, and then 2wt% Angel active dry yeast powder was added according to the quality of the water, sealed, shaken, and activated by magnetic stirring in a constant temperature water bath at 28°C for 30 minutes. Concentration diluted to 10 6 cfu / mL, stored in a refrigerator at 4°C, and used on the same day.

[0032] The preparation method of Streptococcus thermophilus and Lactobacillus bulgaricus activation solution is as follows: the ampoule tube of freeze-dried Streptococcus thermophilus powder or Lactobacillus bulgaricus powder is broken with tweezers, absorb 0.5mL of sterilized M17 broth medium to dissolve the bacteria powder, and then inoculate Put it into M17 broth medium, shake well, cultivate at 37°C until clearly visible colonies ...

Embodiment 1

[0034] (1) Cut the fresh kelp in the young and tender stage into long strips, wash it with clean water for 1.5 minutes to remove sediment and sundries, and then drain;

[0035] (2) Mix the drained long strips of kelp and the fermentation broth in a mass ratio of 1:3, put them under ultraviolet light for 30 minutes, and then insert 3 wt% of bread dry yeast activation liquid with reference to the quality of kelp, seal it, and store it at 28°C, 140r / min shaker fermentation. The above fermented liquid is mixed with glucose and color-protecting agent green tea extract at a ratio of 1:0.09:100; the color-protecting agent is mixed with EDTA-2Na and zinc acetate at a ratio of 2:1; the green tea extract is brewed at a tea-to-water ratio of 1:60 , leaching at 85°C for 10 minutes;

[0036] (3) After 2 hours of yeast fermentation, the seal was opened, and 9 wt% lactic acid bacteria activation solution was added according to the mass of kelp, sealed, and fermented on a shaking table at 37...

Embodiment 2

[0039](1) Cut the fresh kelp in the young and tender stage into long strips, wash it with clean water for 1 minute to remove sediment and sundries, and then drain;

[0040] (2) Mix the drained long strips of kelp with the fermentation broth in a mass ratio of 1:2, put them under ultraviolet light for sterilization for 30 minutes, add 5wt% bread dry yeast activation solution with reference to the quality of kelp, seal it, and store it at 28°C, 160r / min shaker fermentation. The above fermented liquid is mixed with glucose and color-protecting agent green tea extract at a ratio of 0.5:0.04:100; the color-protecting agent is mixed with EDTA-2Na and zinc acetate at a ratio of 1:1; the green tea extract is brewed at a tea-to-water ratio of 1:50 , leaching at 85°C for 8 minutes;

[0041] (3) After 0.5 h of yeast fermentation, the seal was opened, and 6 wt% lactic acid bacteria activation solution was added according to the mass of kelp, sealed, and fermented on a shaking table at 37...

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Abstract

The invention relates to the technical field of marine products processing, and particularly relates to a pretreatment method for flavored kelp processing. The method comprises the following steps: (1) performing shaping and washing, namely cutting fresh kelp at the tender stage into strips, removing sands and impurities from the kelp, and performing draining; (2) fermenting with yeast, namely mixing the drained strip kelp with a fermenting liquid, sterilizing the mixture with an ultraviolet lamp, adding saccharomyces cerevisiae activation solution, performing sealing and performing fermentingin a shaker; (3) performing fermenting with lactic acid bacteria, namely opening sealing after yeast is fermented, adding a lactic acid bacteria activation solution, performing sealing, and performing fermenting in a rocker; and (4) performing blanching and rinsing, namely taking out the kelp after being fermented with the lactic acid bacteria, transferring the kelp into a blanching liquid, performing blanching, instantly transferring into cooling water, and performing cooling and rinsing. By adopting the method, inorganic arsenic in kelp can be greatly removed, the fermenting fragrance can be improved, the hardness chewing performance can be improved, the fishy flavor removing effect is remarkable, and kelp color degradation can be effectively avoided, so that green color can be kept forkelp. The pretreatment method is suitable for processing of large-scale kelp raw material flavor pretreatment.

Description

technical field [0001] The invention relates to the technical field of seafood processing, in particular to a pretreatment method for processing flavored kelp. Background technique [0002] Kelp is rich in protein, fat, iron, calcium and other trace elements, which are the nutrients needed by the human body. The active substances such as alginic acid, mannitol and polysaccharides contained in it endow it with extremely high medicinal value. Blood fat, anti-tumor, anti-oxidation effects, known as "sea vegetables". Although my country is a large country in kelp production, due to the relatively simple kelp processing technology, kelp processing products are backward, mainly traditional salted kelp, kelp shreds, etc., and there are few intensively processed products, and the utilization rate of kelp is low, so kelp cannot be effectively used. food value. In addition, problems such as the special algae smell of kelp and excessive arsenic limit the development of intensively pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60A23L17/00A23L5/20A23L29/00A23L5/41C12N1/18C12N1/20C12R1/865C12R1/46C12R1/225
CPCA23L5/28A23L5/41A23L17/60A23L17/65A23L29/00C12N1/18C12N1/20A23V2002/00A23V2400/123A23V2400/249A23V2250/214A23V2250/76A23V2250/61A23V2200/048A23V2200/15
Inventor 丁玉庭林龙刘书来周绪霞赵培城吕飞
Owner ZHEJIANG UNIV OF TECH
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