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Wet treatment method for improving freshness retention of kelp

A freshness maintenance and wet processing technology, applied in food science and other fields, can solve the problems of Alzheimer's disease, high processing cost, difficult storage, etc., and achieve the effect of improving taste, freshness retention and storage time

Inactive Publication Date: 2019-06-04
道霖有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the kelp obtained by this processing method is dark in color and difficult to preserve, and is often difficult to be accepted by consumers.
At the same time, this treatment method needs to prepare soaking solutions with different components, which not only consumes processing costs, but also may cause environmental impact problems after soaking.
Furthermore, as the public has paid more and more attention to food safety in recent years, this method has caused more and more doubts because the aluminum in the alum used may cause Alzheimer's disease

Method used

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  • Wet treatment method for improving freshness retention of kelp
  • Wet treatment method for improving freshness retention of kelp
  • Wet treatment method for improving freshness retention of kelp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] First, the bactericide aqueous solution S1 was prepared so that the concentration of chlorite ions in the bactericide aqueous solution S1 was 0.2 ppm. Inject 200 liters of fungicide aqueous solution S1 in the soaking tank of 800 liters, and drop into 20 kilograms of sea-tangle raw materials, make sea-tangle raw material fully soak 4 hours in fungicide aqueous solution S1.

[0025] Then, the liquid in the soaking tank is removed, inject 200 liters of bactericide aqueous solution S1 and the pH value of 0.5 liters into an acidity regulator of 3 again, and make the sea-tangle raw material continue to soak for 2 hours.

[0026] Then, the liquid in the soaking tank is removed, and the pH value of 1 liter of 200 liters of bactericide aqueous solution S1 and 1 liter of alkalinity regulator is injected again, so that the sea-tangle raw material is continued to soak for 1 hour.

[0027] After the immersion was completed, the aqueous solution in the immersion tank was drained, and...

Embodiment 2

[0029] First, the bactericide aqueous solution S2 was prepared so that the concentration of chlorite ions in the bactericide aqueous solution S2 was 0.5 ppm. Inject 300 liters of fungicide aqueous solution S2 in the immersion tank of 800 liters, and drop into 25 kilograms of sea-tangle raw materials, make sea-tangle raw material fully soak 4 hours in fungicide aqueous solution S2.

[0030] Then, the liquid in the soaking tank is removed, inject 300 liters of fungicide aqueous solution S2 and the pH value of 0.5 liters again to be 3 acidity regulators, make sea-tangle raw material continue to soak 2 hours.

[0031] Then, the liquid in the soaking tank is removed, and the alkalinity regulator of 300 liters of bactericide aqueous solution S2 and 1 liter of pH value of 1 liter is injected again, and the sea-tangle raw material is continued to soak for 1 hour.

[0032] After the immersion is completed, the liquid in the immersion tank is drained and flowing water is injected for 3 ...

Embodiment 3

[0034] First, a bactericide aqueous solution S3 was prepared, and the concentration of chlorite ions in the bactericide aqueous solution S3 was 0.5 ppm. After injecting 300 liters of fungicide aqueous solution S3 in the soaking tank of 800 liters, and drop into 30 kilograms of sea-tangle raw materials, make sea-tangle raw material fully soak 6 hours in the fungicide aqueous solution S3.

[0035] Then, the liquid in the soaking tank is removed, inject 300 liters of bactericide aqueous solution S3 and 1 liter of acidity regulator with a pH value of 4, and make the sea-tangle raw material continue to soak for 3 hours.

[0036] Then, the liquid in the soaking tank is removed, and the pH value of 1 liter of injecting 300 liters of bactericide aqueous solution S3 and 1 liter of alkalinity regulator is 8 again, so that the sea-tangle raw material is continued to soak for 1 hour.

[0037]After the immersion was completed, the liquid in the immersion tank was drained and flowing water ...

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Abstract

The invention relates to a wet treatment method for improving freshness retention of kelp. The method comprises: a sterilization step: adding a bactericide in an immersion tank, and adding an appropriate amount of a kelp raw material to fully immerse the kelp raw material in the bactericide, wherein the immersing time is T1; an acidity adjustment step: completely replacing the bactericide in the immersion tank to an acidity adjusting agent, and continuously immersing the kelp raw material in the acidity adjusting agent, wherein the immersion time is T2; and an alkalinity adjusting step: completely replacing the acidity adjusting agent in the immersion tank to a basicity adjusting agent, and continuously immersing the kelp raw material in the alkalinity adjusting agent, wherein the immersion time is T3. The wet treatment method not only maintains the primary color of the kelp, but also effectively improves the preservation time of the kelp.

Description

technical field [0001] The invention relates to a processing method of kelp, in particular to a wet processing method for improving the freshness retention of kelp. Background technique [0002] Kelp, also known as kelp, is a natural food with high nutritional value. The content of mineral elements in kelp is very high, and the macro elements contained include potassium, sodium, magnesium, phosphorus, calcium, etc., and the trace elements include iron, iodine, copper, cobalt, manganese, zinc, selenium, etc. Among them, the iodine content of kelp is the most abundant in all foods, and 80% of the iodine in kelp is organic active iodine that can be directly absorbed and utilized by the human body. In addition, kelp is also rich in vitamins, protein, dietary fiber, and laminarin polysaccharides, which have the functions of helping digestion, regulating immune function, anti-tumor, anti-virus, lowering blood fat, lowering blood sugar, eliminating free radicals, anti-oxidation, a...

Claims

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Application Information

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IPC IPC(8): A23L17/60A23L5/20
Inventor 赵一骏
Owner 道霖有限公司