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Sargassum sea sedge and preparation method thereof

A technology of sargassum and seaweed, applied in food science, application, food ingredients, etc., can solve the problems of not being a convenient seaweed food, preparing seaweed products with a strong fishy smell, and rough taste of sargassum, achieving excellent sensory quality and low processing cost Low cost, the effect of increasing economic output value

Pending Publication Date: 2021-03-26
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the main seaweed food on the market is kelp, seaweed, and wakame. It is more common for convenient seaweed food to only have seaweed made of seaweed. However, due to the rough taste and excessive fishy smell of sargassum, it is difficult to be directly used in the preparation of seaweed products, which is difficult to be accepted by consumers, and is generally not used as a raw material for convenient seaweed food

Method used

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  • Sargassum sea sedge and preparation method thereof
  • Sargassum sea sedge and preparation method thereof
  • Sargassum sea sedge and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1 A kind of preparation of Sargassum seaweed

[0036] (1) Raw material selection: select freshly harvested, cleaned and dried Sargassum periani without disease or corruption, and the moisture content of the dried Sargassum periani is 20.104%;

[0037] (2) Cleaning: first wash with tap water to remove impurities such as silt and black algae, and take the filtered water as a clear and transparent yellow-brown as the cleaning standard; then soak in distilled water, remove and drain the distilled water for later use, At this moment, the moisture content of Sargassum was 167.6%;

[0038] (3) Deodorization: Take 50g of Sargassum after washing and draining, soak in 3.5g / ml white vinegar for 35min, then boil 20g of licorice and Sargassum together for 25min, repeat deodorization 3 times;

[0039] (4) chopped Sargassum;

[0040](5) Beating: add water with a solid-to-liquid ratio of 1:2 for beating to obtain Sargassum pulp, then add 0.3% of the weight of Sargassum sod...

Embodiment 2

[0044] Embodiment 2 deodorization program research

[0045] 1. Deodorization experiment by soaking in white vinegar

[0046] The sensory evaluation criteria are shown in Table 1, and the deodorization scheme and results are shown in Table 2:

[0047] Table 1 Sensory evaluation criteria for deodorization by soaking in white vinegar

[0048]

[0049] Table 2 White vinegar soaking method for deodorization experiment scheme and results

[0050]

[0051] The experimental results show that after the sargassum is soaked and washed with white vinegar, the smell of algae is masked, but at the same time, there is an unpleasant smell of acetic acid, and the original color of sargassum is greatly improved, from yellowish brown to lighter golden yellow , and the hardness decreased, and the algal body became soft, which was beneficial to the subsequent beating step. It can be seen from Table 2 that the method with the highest sensory score and the best deodorization effect is: soaki...

Embodiment 3

[0069] Embodiment 3 The impact of beating material-liquid ratio on seaweed quality

[0070] The preparation method of seaweed is the same as that in Example 1, except that different solid-liquid ratios are used during beating. The sensory evaluation criteria are shown in Table 8, and the solid-liquid ratio scheme and results are shown in Table 9.

[0071] Table 8 Sensory Evaluation Criteria for Baking Quality

[0072]

[0073] Table 9 Effect of beating material-liquid ratio on baking quality

[0074]

[0075] The experimental results show that when the amount of water added to beating is 1:1, the algae pulp becomes very thick, the particles after beating are larger, and there are still some algal stems left, which is not conducive to the process of coating the flat plate, and the adhesion between the algae pulp more cracks will appear after baking; when the amount of beating water is 1:4, the algae pulp will become very thin, and after standing for a period of time, the...

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Abstract

The invention provides sargassum sea sedge and a preparation method thereof. Through the exploration of the manufacturing process and the optimum process condition of the sargassum sea sedge, the seasoned instant sargassum sea sedge can be successfully developed; foreign taste, such as astringent and fishy, of sargassum can be effectively improved through a specific deodorization scheme, and the taste and flavor of the sargassum sea sedge is excellent; through the optimizing of conditions of each step in preparation process and the intercoordination of impacts on front and back links, the optimal preparation scheme of the sargassum sea sedge can be obtained; and the sargassum sea sedge is low in processing cost, and a novel outlet can be provided for the increasing of economic output values of the sargassum.

Description

technical field [0001] The invention relates to the technical field of seaweed product processing, in particular to a sargassum seaweed and a preparation method thereof. Background technique [0002] Sargassum is a marine algal plant belonging to Phaeophyta, Sargassum family, and Sargassum genus. Rich in my country's coastal areas, Jiangsu, Guangdong, Shandong, etc. are all large breeding provinces. Sargassum has a wide range of uses, and there are examples of its application in medicine in ancient times: Sargassum has the functions of clearing away heat and eliminating phlegm, diuresis and protecting viscera. It can be used to treat diseases such as hard nucleus pain under the neck, beriberi and edema; in modern times, due to the high content of carbohydrates in sargassum, most of them are used to extract industrial raw materials such as alginate. In addition, the essential amino acid content of sargassum is much higher than that of kelp and seaweed. Therefore, Sargassum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60A23L5/20A23L29/256
CPCA23L17/60A23L5/27A23L29/256A23V2002/00A23V2250/5026
Inventor 谌素华王维民
Owner GUANGDONG OCEAN UNIVERSITY
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