Processing technology of organic sesame oil flavored undaria pinnatifida

Abstract

The invention relates to the technical field of food processing, and particularly discloses a processing technology of organic sesame oil flavored undaria pinnatifida. The processing technology comprises the following steps: uniformly mixing salted undaria pinnatifida stems with a deodorization agent, and cleaning the salted undaria pinnatifida stems with continuously flowing water to obtain deodorized undaria pinnatifida stems; washing the deodorized undaria pinnatifida stems with continuously flowing ozone water to obtain sterilized undaria pinnatifida stems; blanching the sterilized undaria pinnatifida, uniformly mixing the blanched undaria pinnatifida with an organic sesame oil flavor seasoning and a water-retaining and crispness-increasing agent, standing for 12-18 hours to obtain a pickled product, removing residual seasoning juice in the pickled product, and sterilizing to obtain the organic sesame oil flavor undaria pinnatifida; based on the total weight of the water-retaining and crispness-increasing agent, the water-retaining and crispness-increasing agent comprises the following components in parts by weight: 12-26 parts of trehalose, 35-55 parts of edible calcium salt, 8-18 parts of edible gel and 1-3 parts of an antioxidant. The salted undaria pinnatifida stems can be processed into undaria pinnatifida food which is crisp and tasty in taste and bright in color.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a processing technology of organic sesame oil flavored kelp. Background Art

[0002] Wakame is a warm-temperate seaweed. In the Chinese Song Dynasty's "Compendium of Materia Medica", Wakame was called "Dukulucai", which was pronounced as "Wakamecai". The "Shandong Medicinal Plants" records that polysaccharides are important active ingredients in Wakame, which can convert harmful substances into non-toxic substances in the intestine, prevent blood coagulation, and enhance the activity of lipase in the blood, thereby reducing blood lipids. Water-soluble dietary fiber can also be extracted from Wakame, which has anti-aging effects.

[0003] In the related art, the stem of kelp is located in the middle of the leaves and plays a supporting role. Since the stem of kelp has a high water content, hard tissue, bad taste and dark brown color, it is very easy to rot. Therefore, it is usually cut off when harvested and salted to prevent rot. The salted kelp stem needs to go through a series of treatments before it can be used as a dish. CN117859873A discloses a method for processing sour, spicy and crispy kelp, comprising the following steps: selecting and picking kelp that has been raised in the sea area for more than 45 days, and soaking the picked kelp in a salt water soaking pool with a mass concentration of 2.5% for 45 minutes; removing the roots and dead leaf tips of the kelp, separating the stems and leaves of the kelp, washing with 2.5% salt water, boiling the washed kelp leaves in 2.5% salt water for 10 seconds, and boiling the washed kelp stems in 2.5% salt water for 40 seconds; transferring the kelp to a spin dryer for dehydration, spinning the kelp leaves in the spin dryer for 1 minute, and boiling the kelp stems in 2.5% salt water for 40 seconds; The water is spun off in a spin dryer for 5 minutes; oligomeric isomaltulose solution is added to the kelp, lactic acid bacteria are added, the mixture is stirred evenly, and fermented at 42°C for 2-3 days to obtain primary fermented kelp; the primary fermented kelp is evenly arranged, and 50-100 parts of water, 10-20 parts of nutrient solution, and 10-20 parts of seasoning solution are added by weight, stirred for 10 minutes, and fermented at 38°C for 8 hours, and 20-40 parts of chili pepper, 10-30 parts of cooked sesame, and 5-10 parts of sesame oil are added again, stirred evenly, and fermented at room temperature for 3 hours to obtain secondary fermented kelp; the secondary fermented kelp is vacuum packed and sterilized by radiation to obtain sour, spicy, and crisp kelp. The kelp processing method uses fresh kelp leaves and kelp stems as raw materials, and the kelp obtained by fermentation and radiation sterilization is sour, spicy, crisp, and bright in color.

[0004] However, since the salted kelp stems contain a large amount of salt, they are not suitable for microbial fermentation and are difficult to process using the above processing method. After a long period of salting, the salted kelp stems will lose most of their water and their tissue structure will also change, resulting in decreased crispness, darker color, and wrinkled surface. Therefore, it is necessary to develop a processing technology that can process the salted kelp stems into kelp food while maintaining the crispness and color of the kelp stems. Summary of the invention

[0005] In order to better maintain the crispness and color of salted kelp stems, the present application provides a processing technology for organic sesame oil flavored kelp.

[0006] The present application provides a processing technology for organic sesame oil flavored kelp, which adopts the following technical solution:

[0007] A processing technology of organic sesame oil flavored kelp comprises the following steps:

[0008] Pretreatment: evenly mixing the salted kelp stems with a deodorizing agent, and washing the salted kelp stems with continuously flowing water to obtain deodorized kelp stems;

[0009] Sterilization: Cleaning the deodorized wakame stems with continuously flowing ozone water to obtain sterilized wakame stems;

[0010] Post-processing: After blanching the sterilized wakame, mix it evenly with the organic sesame oil flavor seasoning and the water-retaining and crispening agent, let it stand for 12-18 hours to obtain a pickled product, remove the remaining seasoning juice in the pickled product, sterilize it, and obtain the organic sesame oil flavored wakame;

[0011] Calculated by the total weight of the water-retaining and brittle agent, the water-retaining and brittle agent comprises the following components in parts by weight: 12-26 parts of trehalose, 35-55 parts of edible calcium salt, 8-18 parts of edible gelling agent, and 1-3 parts of antioxidant.

[0012] By adopting the above technical scheme, in the pre-treatment step, first adopting a deodorizing agent to mix with the salted kelp stem, the salt attached to the kelp stem and the fishy smell thereof can be removed simultaneously during the cleaning process, so that the taste of the kelp stem can be more refreshing. Using flowing ozone water for cleaning can kill most of the bacteria such as Escherichia coli and Staphylococcus aureus attached to the kelp stem, which helps to reduce the large-scale reproduction of bacteria in the post-treatment step and reduce the rot of the kelp stem. In the post-treatment step, the water-retaining and brittle agent of the above-mentioned component proportion is added, and the calcium ions in the edible calcium salt can be combined with anions such as pectin acid in the kelp stem to form a stable ionic bond, thereby enhancing the structural strength of the kelp tissue and improving the brittleness of the kelp stem. Calcium salt can also inhibit the activity of undesirable enzymes in the pickling process, reduce the degradation of pigments, and help maintain the original color of kelp. Trehalose can stabilize the water content in the kelp cells during the pickling process, and by maintaining the water balance in the cells, it helps to maintain the structural integrity of the kelp stem tissue, thereby enhancing its brittleness. The edible gelling agent can form a stable gel network in the pickling liquid, which can not only increase the viscosity of the pickling liquid and better wrap the kelp stems, but also form a protective film on the surface of the kelp stems to enhance their crispness and elasticity. The gel properties of the edible gelling agent can also make the surface of the pickled kelp smoother and improve the glossiness of the product. Antioxidants can reduce the negative effects of oxidative stress on the color and taste of the kelp stems. Therefore, the processing technology of the present application uses salted kelp stems as raw materials, and can process the salted kelp stems into kelp food with a crisp taste and bright color while maintaining the crispness and color of the kelp stems.

[0013] In a specific embodiment, the water-retaining and embrittlement-enhancing agent further comprises the following components in parts by weight: 1-3 parts of malic acid.

[0014] By adopting the above technical solution, malic acid can create an acidic environment, which not only helps to inhibit the growth of microorganisms and the activity of undesirable enzymes, thereby protecting the color of the kelp from being damaged, but also, under acidic conditions, calcium ions can more easily penetrate into the kelp tissue and combine with pectin acid, thereby more effectively playing the role of calcium ions in strengthening the structure and further improving the crispness of the kelp stems. Malic acid can also provide the kelp stems with a suitable sour taste, improving the taste of the product.

[0015] In a specific embodiment, the edible calcium salt is L-calcium lactate or calcium chloride.

[0016] By adopting the above technical solution, L-calcium lactate or calcium chloride has good water solubility and can be evenly distributed in the pickling liquid, effectively providing calcium ions and improving the crispness of kelp stems. In addition, L-calcium lactate or calcium chloride, as a safe food additive, conforms to the trend of healthy diet, and also has a seasoning effect, which can add a unique sour taste to pickled food and enrich the taste level of the product.

[0017] In a specific embodiment, the edible gel comprises at least one of edible sodium hyaluronate or edible gelatin.

[0018] By adopting the above technical scheme, sodium hyaluronate or edible gelatin, both of which have strong water retention capacity and gel properties, can form a gel network in the pickling liquid and form a protective film on the surface of the kelp stem, effectively locking the moisture in the epidermis of the kelp stem and preventing excessive water loss during the pickling process, thereby maintaining the integrity, crispness and elasticity of the epidermis of the kelp stem.

[0019] In a specific implementation scheme, in the post-processing step, the sterilized kelp is blanched in 92-96° C. water for 88-94 seconds, removed, dehydrated, and then evenly mixed with organic sesame oil flavor seasoning and a water-retaining and crispening agent.

[0020] By adopting the above technical solution, the blanching temperature and time will have a significant impact on the crispness and color of the kelp stems. The present application has found through experiments that the kelp stem foods obtained by adopting the above blanching temperature and duration have high crispness and bright color. Therefore, in the post-processing step, controlling the blanching temperature and time within the above range is helpful to obtain kelp foods with a crisp taste and bright color.

[0021] In a specific embodiment, in the post-treatment step, the mixture is allowed to stand at 0-4°C and vacuum for 15-16 hours.

[0022] By adopting the above technical scheme, the vacuum pickling environment can reduce the dissolved oxygen content in the pickling liquid, thereby reducing the oxidation reaction during the pickling process, inhibiting the growth and reproduction of aerobic microorganisms, and promoting the osmosis in the pickling liquid, which helps to maintain the integrity of the cell structure of the kelp stems, thereby further maintaining the crispness and color of the kelp stems.

[0023] In a specific embodiment, in the post-treatment step, after removing the residual sauce in the pickled product, the pickled product is treated in a pulsed electric field with an electric field strength of 15-58 kV / cm, a temperature of 25-40°C, and a pulse frequency of 16-38 KHz for 20-50 milliseconds to complete sterilization.

[0024] By adopting the above technical solution, the conventional temperature-raising sterilization method will have an adverse effect on the crispness and color of the kelp stems. The present application adopts the pulsed magnetic field of the above process conditions to sterilize the pickled products. Since the sterilization is carried out at room temperature and pressure, the physical and chemical properties of the kelp stems after treatment change very little, the flavor does not change, and the sterilization effect is obvious. Moreover, since the sterilization time is short, the energy consumption of the treatment process is low, which helps to save processing costs and improve processing efficiency.

[0025] In a specific embodiment, based on the total weight of the deodorizing agent, the deodorizing agent includes the following components in parts by weight: 5-10 parts of lemon juice, 40-50 parts of ginger juice, 5-10 parts of edible baking soda, 5-10 parts of edible glycerin, and 5-10 parts of edible oligosaccharides.

[0026] By adopting the above technical scheme, the citric acid in lemon juice, gingerol and volatile oil in ginger juice all have significant effects of removing fishy smell and enhancing flavor. Edible baking soda can adjust the pH value and increase the osmotic pressure, which helps other ingredients to better penetrate into the kelp stem tissue. Glycerol penetrates into the kelp stem and can effectively maintain the moisture of the kelp stem. Edible oligosaccharides penetrate into the kelp stem and can enhance the strength of the cell structure by combining with polysaccharides in the cell wall of the kelp stem. Therefore, the deodorizing agent of the present application can maintain the crispness and moisture of the kelp while removing fishy smell and enhancing flavor.

[0027] In a specific embodiment, the edible oligosaccharide is any one of food-grade isomaltooligosaccharide, xylooligosaccharide and galacto-oligosaccharide.

[0028] By adopting the above technical scheme, the above specific edible oligosaccharides can not only enhance the cell structure strength of the kelp stems, but also have the characteristics of low sweetness, low calories, and being difficult to be digested by the human body, and basically do not increase blood sugar and blood lipids after consumption.

[0029] In a specific possible implementation method, in the pre-treatment step, frozen salted kelp stems are used as raw materials, and the frozen salted kelp stems are thawed at 0-4° C. for 12-18 hours to obtain salted kelp stems.

[0030] By adopting the above technical solution, the frozen salted kelp stems have a longer shelf life and can reduce the corruption of the kelp stems during transportation from the place of production to the place of processing.

[0031] In summary, this application has the following beneficial effects:

[0032] 1. The processing technology of the present application uses salted kelp stems as raw materials, and can process the salted kelp stems into kelp food with a crisp taste and bright color while maintaining the crispness and color of the kelp stems.

[0033] 2. In the present application, a pulsed magnetic field is preferably used to sterilize pickled products. Since the sterilization is carried out at room temperature and pressure, the physical and chemical properties of the processed kelp stems change very little, the flavor does not change, and the sterilization effect is obvious.

[0034] 3. The present application preferably uses at least one of edible sodium hyaluronate or edible gelatin, which can form a gel network in the pickling liquid and form a protective film on the surface of the kelp stem, effectively locking the moisture in the epidermis of the kelp stem and preventing excessive moisture loss during the pickling process, thereby maintaining the integrity, crispness and elasticity of the epidermis of the kelp stem. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 It is the calcium standard curve in the performance test experiment of this application. DETAILED DESCRIPTION

[0036] Unless otherwise specified, the raw materials used in this application are all purchased from the market. Among them, the frozen salted kelp stems are produced in Dalian.

[0037] The following is combined with Figure 1 , Examples and Comparative Examples further illustrate the present application in detail.

[0038] Example

[0039] Example 1

[0040] This embodiment provides a processing technology for organic sesame oil flavored kelp, comprising the following steps:

[0041] The frozen salted kelp stems were thawed at 0°C for 18 hours to obtain salted kelp stems.

[0042] The salted kelp stems were mixed evenly with the deodorizing agent, and then allowed to stand for 1 hour. Then, the salted kelp stems were washed under continuously flowing clean water at room temperature to obtain deodorized kelp stems.

[0043] The deodorized kelp stems were washed with continuously flowing ozone water having a concentration of 0.3 ppm for 30 minutes to obtain sterilized kelp stems.

[0044] The sterilized kelp was blanched in 95°C water for 90 seconds, taken out, dehydrated, and evenly mixed with organic sesame oil flavor seasoning and water-retaining and brittle agent, and the organic sesame oil flavor seasoning was used to submerge the sterilized kelp. The mixture was allowed to stand for 16 hours under a pickling environment of 0°C and vacuum to complete pickling and obtain a pickled product. The seasoning juice remaining in the pickled product was removed, and the pickled product was treated in a pulse electric field with an electric field strength of 15kV / cm, a temperature of 40°C, and a pulse frequency of 38KHz for 50 milliseconds to complete sterilization and obtain an organic sesame oil flavored kelp.

[0045] Among them, the weight ratio of salted kelp stems to the deodorizing agent is 100:3, and the weight ratio of sterilized kelp to the water-retaining and brittle agent is 100:1.

[0046] The deodorizing agent uses the following components: 7g of lemon juice, 45g of ginger juice, 7g of edible baking soda, 7g of edible glycerin, and 7g of food-grade isomaltooligosaccharide (CAS No.: 499-40-1).

[0047] The water-retaining and brittle agent adopts the following components: 20g of trehalose, 45g of edible L-calcium lactate, 13g of edible sodium hyaluronate, and 2g of 2,6-di-tert-butylphenol.

[0048] The organic sesame oil flavor seasoning adopts the following components in percentage by weight: 54.3% of water, 5.3% of white soy sauce, 20% of fructose syrup, 8% of organic sesame oil, 0.9% of white sugar, 3.5% of vinegar, 1.5% of monosodium glutamate, 3.5% of salt, 2% of kelp powder and 1% of onion powder.

[0049] Example 2

[0050] The only difference between this embodiment and embodiment 1 is that the water-retaining and embrittlement-enhancing agent uses the following components: 12 g of trehalose, 55 g of edible L-calcium lactate, 8 g of edible sodium hyaluronate, and 1 g of 2,6-di-tert-butylcresol.

[0051] Example 3

[0052] The difference between this embodiment and embodiment 1 is that the water-retaining and embrittlement-enhancing agent uses the following components: 26 g of trehalose, 35 g of edible L-calcium lactate, 18 g of edible sodium hyaluronate, and 3 g of 2,6-di-tert-butylcresol.

[0053] Example 4

[0054] The only difference between this embodiment and embodiment 1 is that the deodorized kelp stems are cleaned with continuously flowing ozone water having a concentration of 0.1 ppm for 36 minutes to obtain sterilized kelp stems.

[0055] Example 5

[0056] The only difference between this embodiment and embodiment 1 is that the deodorized kelp stems are cleaned with continuously flowing ozone water having a concentration of 0.5 ppm for 18 minutes to obtain sterilized kelp stems.

[0057] Example 6

[0058] The only difference between this embodiment and embodiment 1 is that, in the components of the water-retaining and embrittlement-enhancing agent, an equal weight of edible calcium chloride is used to replace edible L-calcium lactate.

[0059] Example 7

[0060] The only difference between this embodiment and embodiment 1 is that, in the components of the water-retaining and brittle agent, edible sodium hyaluronate is replaced by edible gelatin of equal weight.

[0061] Example 8

[0062] The only difference between this embodiment and embodiment 1 is that, in the components of the water-retaining and brittle agent, an equal weight of edible plant pectin (CAS No.: 124843-18-1) is used to replace edible sodium hyaluronate.

[0063] Example 9

[0064] The difference between this embodiment and embodiment 1 is that the water-retaining and embrittlement-enhancing agent adopts the following components: 20 g of trehalose, 45 g of edible L-calcium lactate, 13 g of edible sodium hyaluronate, 2 g of 2,6-di-tert-butylcresol, and 2 g of malic acid.

[0065] Example 10

[0066] The difference between this embodiment and embodiment 1 is that the water-retaining and brittle agent uses the following components: 20 g of trehalose, 45 g of edible L-calcium lactate, 13 g of edible sodium hyaluronate, 2 g of 2,6-di-tert-butylcresol, and 1 g of malic acid.

[0067] Embodiment 11

[0068] The only difference between this embodiment and embodiment 1 is that the water-retaining and brittle agent uses the following components: 20 g of trehalose, 45 g of edible L-calcium lactate, 13 g of edible sodium hyaluronate, 2 g of 2,6-di-tert-butylcresol, and 3 g of malic acid.

[0069] Example 12

[0070] The only difference between this embodiment and embodiment 1 is that the sterilized kelp is blanched in 91° C. water for 95 seconds, fished out, dehydrated, and then evenly mixed with the organic sesame oil flavor seasoning and the water-retaining and crispening agent.

[0071] Embodiment 13

[0072] The difference between this embodiment and embodiment 1 is that the sterilized kelp is blanched in 92° C. water for 94 seconds, fished out, dehydrated, and then mixed evenly with the organic sesame oil flavor seasoning and the water-retaining and crispening agent.

[0073] Embodiment 14

[0074] The only difference between this embodiment and embodiment 1 is that the sterilized kelp is blanched in 96° C. water for 88 seconds, fished out, dehydrated, and then evenly mixed with the organic sesame oil flavor seasoning and the water-retaining and crispening agent.

[0075] Embodiment 15

[0076] The only difference between this embodiment and embodiment 1 is that the sterilized kelp is blanched in 97° C. water for 86 seconds, fished out, dehydrated, and then evenly mixed with the organic sesame oil flavor seasoning and the water-retaining and crispening agent.

[0077] Example 16

[0078] The difference between this embodiment and embodiment 1 is that the pickled product is obtained by standing the mixture at 4° C. and in a vacuum environment for 15 hours to complete the pickling.

[0079] Embodiment 17

[0080] The difference between this embodiment and embodiment 1 is that the pickled product is obtained by standing at 0° C. and 1 standard atmospheric pressure for 16 hours to complete the pickling.

[0081] Embodiment 18

[0082] The difference between this embodiment and embodiment 1 is that the pickled product is obtained by standing at 0° C. and 1 standard atmospheric pressure for 12 hours to complete the pickling.

[0083] Embodiment 19

[0084] The difference between this embodiment and embodiment 1 is that the pickled product is obtained by standing at 0° C. and 1 standard atmospheric pressure for 18 hours to complete the pickling.

[0085] Embodiment 20

[0086] The only difference between this embodiment and embodiment 1 is that the pickled product is treated for 55 milliseconds under a pulse electric field with an electric field strength of 14 kV / cm, a temperature of 42° C., and a pulse frequency of 40 kHz to complete the sterilization and obtain organic sesame oil flavored kelp.

[0087] Embodiment 21

[0088] The only difference between this embodiment and embodiment 1 is that the pickled product is treated for 35 milliseconds under a pulse electric field with an electric field strength of 30 kV / cm, a temperature of 32° C., and a pulse frequency of 27 KHz to complete the sterilization and obtain organic sesame oil flavored kelp.

[0089] Embodiment 22

[0090] The only difference between this embodiment and embodiment 1 is that the pickled product is treated for 20 milliseconds under a pulse electric field with an electric field strength of 58 kV / cm, a temperature of 25° C., and a pulse frequency of 16 kHz to complete the sterilization and obtain organic sesame oil flavored kelp.

[0091] Embodiment 23

[0092] The difference between this embodiment and embodiment 1 is that the pickled product is treated for 18 milliseconds under a pulse electric field with an electric field strength of 60 kV / cm, a temperature of 22° C., and a pulse frequency of 15 kHz to complete the sterilization and obtain organic sesame oil flavored kelp.

[0093] Embodiment 24

[0094] The difference between this embodiment and embodiment 1 is that the deodorizing agent uses the following components: 5g of lemon juice, 50g of ginger juice, 5g of edible baking soda, 10g of edible glycerin, and 5g of food-grade isomaltooligosaccharide (CAS No.: 499-40-1).

[0095] Embodiment 25

[0096] The difference between this embodiment and embodiment 1 is that the deodorizing agent uses the following components: 10 g of lemon juice, 40 g of ginger juice, 10 g of edible baking soda, 5 g of edible glycerin, and 10 g of food-grade isomaltooligosaccharide (CAS No.: 499-40-1).

[0097] Embodiment 26

[0098] The only difference between this embodiment and embodiment 1 is that, in the components of the deodorizing agent, an equal weight of food-grade xylo-oligosaccharide (CAS No.: 58-86-6) is used to replace food-grade isomaltooligosaccharide.

[0099] Embodiment 27

[0100] The only difference between this embodiment and embodiment 1 is that, in the components of the deodorizing agent, an equal weight of food-grade galacto-oligosaccharide (CAS No.: 6587-31-1) is used to replace food-grade isomaltooligosaccharide.

[0101] Comparative Example

[0102] Comparative Example 1

[0103] The difference between this comparative example and Example 1 is that trehalose is replaced by an equal weight of edible calcium L-lactate in the components of the water-retaining and brittle agent.

[0104] Comparative Example 2

[0105] The difference between this comparative example and Example 1 is that, in the components of the water-retaining and embrittlement-enhancing agent, an equal weight of edible sodium chloride is used to replace L-calcium lactate.

[0106] Comparative Example 3

[0107] The difference between this comparative example and Example 1 is that in the component of the water-retaining and embrittlement-enhancing agent, an equal weight of edible L-lactate calcium is used to replace edible sodium hyaluronate.

[0108] Comparative Example 4

[0109] The difference between this comparative example and Example 1 is that the sterilized kelp is blanched in 95° C. water for 90 seconds, taken out, dehydrated, and then mixed evenly with the organic sesame oil flavor seasoning, and the organic sesame oil flavor seasoning drowns the sterilized kelp.

[0110] Performance testing

[0111] The following performance tests were performed on the organic sesame oil flavored kelp prepared in Examples 1-27 and Comparative Examples 1-4:

[0112] Crispness: The organic sesame oil flavored kelp sample was broken with a wall breaking machine to obtain a homogenate. 20 g of the homogenate was accurately weighed and mixed evenly with 120 mL of deionized water. After standing at room temperature for 1 hour, the solid precipitate was collected after centrifugation, and the solid precipitate was washed with 20 mL of deionized water and centrifuged again. After repeating the centrifugation and washing 4 times, the obtained solid precipitate was added to 100 mL of sodium chloride solution and continued to stand. After standing for 1 hour, centrifugation was performed to collect the liquid after centrifugation. The solid precipitate after centrifugation was washed with 20 mL of sodium chloride solution, centrifuged again and the liquid after centrifugation was collected. The washing and centrifugation were repeated 4 times. Finally, all the liquids after centrifugation were combined, and the centrifuged liquid was fixed to 200 mL with sodium chloride solution to obtain sodium chloride soluble calcium.

[0113] Then the atomic spectrophotometry was used for determination: the concentrations were 5, 10, 15, 20, 25 μg mL -1 The calcium standard solution was prepared and the absorbance of each calcium standard solution was measured. Measurement environment conditions: slit 0.5nm; lamp current 6mA; wavelength 422.7nm; lighting mode D2 background; gas flow 2.0L / min; flame type Air-C 2 H 2 ; Burner height 7mm. The obtained calcium standard curve is shown in Figure 1 When measuring the absorbance of sodium chloride soluble calcium, Figure 1 The calcium standard curve in the solution was used to calculate the calcium ion content (μg·mL) in sodium chloride soluble calcium. -1 ), and then the calcium content of the organic sesame oil flavored kelp sample was obtained according to the following calculation formula: Calcium content (μg·g -1 )=(calcium ion content in sodium chloride soluble calcium × 200) ÷ 20. The higher the calcium content of the organic sesame oil flavored kelp sample, the higher the calcium pectate content of the sample, which means that the crispness of the organic sesame oil flavored kelp is higher.

[0114] Moisture: Place the organic sesame oil flavored kelp sample in an oven at 105±2°C and dry it to constant weight. Record the weight of the sample before and after drying. Calculate the moisture content of the organic sesame oil flavored kelp sample according to the following calculation formula: Moisture (%) = (weight before drying - weight after drying) / weight before drying × 100%.

[0115] Taste and appearance: The testers tasted the organic sesame oil flavored wakame samples and evaluated the taste and appearance of the samples. The crispness of the samples was from low to high, namely, relatively crisp, medium crisp, crisp, and hard crisp. The appearance of the samples was divided into shape and color. The shape was from bad to good, respectively, dry, rough, fine lines, and full. The color was from bad to good, respectively, dark, dark, bright, and bright.

[0116] The above test results are shown in Table 1.

[0117] Table 1

[0118]

[0119]

[0120]

[0121] Combining Example 1 and Comparative Examples 1-4 and Table 1, it can be seen that compared with Example 1, the calcium content and average distribution of Examples 1-4 are reduced to varying degrees, the crispness of the taste is worse, the external shape becomes rougher, and the color becomes darker. This shows that under the process conditions of Example 1, it is helpful to simultaneously improve the crispness and moisture of the organic sesame oil flavored kelp, thereby improving the taste and color.

[0122] Combining Examples 1-8 and Table 1, it can be seen that the organic sesame oil flavored wakame in Examples 1-8 all have a calcium content of 220 μg·g -1 The above moisture content is above 80%, the taste is good, the shape is full, and the color is bright, which shows that within the process conditions of Examples 1-8, it is helpful to improve the crispness and color of high organic sesame oil flavored kelp.

[0123] Combining Examples 1, 9-11 and Table 1, it can be seen that compared with Example 1, the calcium content of Examples 9-11 is significantly increased, the moisture content is all above 90%, and the taste is crispier, the shape is fuller, and the color is brighter, which shows that adding malic acid to the water-retaining and crispening agent can help further improve the crispness and moisture of the organic sesame oil flavored kelp.

[0124] In combination with Examples 1, 12-23 and Table 1, it can be seen that compared with Example 1, the calcium content, moisture, taste and appearance of Examples 13-14, 16-17 and 21-22 did not change much. In Examples 12, 15, 18-20 and 23, at least one of the following conditions occurred: reduced calcium content or moisture, poor taste and crispness, poor morphology, and darkened color. This shows that the process conditions within the range of Example 1, Examples 13-14, 16-17 and 21-22 are helpful to further improve the crispness and moisture of the organic sesame oil flavored kelp.

[0125] Combining Examples 1, 24-27 and Table 1, it can be seen that the calcium content of Example 24 changes slightly, and the water content increases significantly; the calcium content of Example 25 increases significantly, and the water content changes slightly; the calcium content and water content of Examples 26-27 do not change much. This shows that the use of appropriate proportions of edible baking soda, edible glycerin, and food-grade oligosaccharides in the deodorizing agent can improve the crispness or moisture of organic sesame oil flavored kelp.

[0126] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed. However, as long as it is within the scope of the claims of the present application, it shall be protected by the patent law.

Claims

1. A processing technology for organic sesame oil flavored kelp, characterized in that: The steps include: Pretreatment: evenly mixing the salted kelp stems with a deodorizing agent, and washing the salted kelp stems with continuously flowing water to obtain deodorized kelp stems; Sterilization: Cleaning the deodorized wakame stems with continuously flowing ozone water to obtain sterilized wakame stems; Post-processing: After blanching the sterilized wakame, mix it evenly with the organic sesame oil flavor seasoning and the water-retaining and crispening agent, let it stand for 12-18 hours to obtain a pickled product, remove the remaining seasoning juice in the pickled product, sterilize it, and obtain the organic sesame oil flavored wakame; Calculated by the total weight of the water-retaining and brittle agent, the water-retaining and brittle agent comprises the following components in parts by weight: 12-26 parts of trehalose, 35-55 parts of edible calcium salt, 8-18 parts of edible gelling agent, and 1-3 parts of antioxidant.

2. The processing technology of organic sesame oil flavored kelp according to claim 1, characterized in that: The water-retaining and embrittlement-enhancing agent further comprises the following components in parts by weight: 1-3 parts of malic acid.

3. The processing technology of organic sesame oil flavored kelp according to claim 1, characterized in that: The edible calcium salt is L-calcium lactate or calcium chloride.

4. The processing technology of organic sesame oil flavored wakame according to claim 1, characterized in that: The edible gel comprises at least one of edible sodium hyaluronate or edible gelatin.

5. The processing technology of organic sesame oil flavored wakame according to claim 1, characterized in that: In the post-processing step, the sterilized wakame is blanched in 92-96° C. water for 88-94 seconds, fished out, dehydrated, and then evenly mixed with organic sesame oil flavor seasoning and a water-retaining and crispening agent.

6. The processing technology of organic sesame oil flavored wakame according to claim 5, characterized in that: In the post-treatment step, the mixture is allowed to stand at 0-4° C. and in a vacuum marinating environment for 15-16 hours.

7. The processing technology of organic sesame oil flavored wakame according to claim 5, characterized in that: In the post-treatment step, after removing the residual sauce in the pickled product, the pickled product is treated for 20-50 milliseconds in a pulsed electric field with an electric field strength of 15-58 kV / cm, a temperature of 25-40° C., and a pulse frequency of 16-38 KHz to complete sterilization.

8. The processing technology of organic sesame oil flavored wakame according to claim 1, characterized in that: Calculated by the total weight of the deodorizing agent, the deodorizing agent comprises the following components in parts by weight: 5-10 parts of lemon juice, 40-50 parts of ginger juice, 5-10 parts of edible baking soda, 5-10 parts of edible glycerin, and 5-10 parts of edible oligosaccharides.

9. The processing technology of organic sesame oil flavored wakame according to claim 8, characterized in that: The edible oligosaccharide is any one of food-grade isomaltooligosaccharide, xylooligosaccharide and galacto-oligosaccharide.

10. The processing technology of organic sesame oil flavored wakame according to claim 1, characterized in that: In the pretreatment step, frozen salted kelp stems are used as raw materials, and the frozen salted kelp stems are thawed at 0-4° C. for 12-18 hours to obtain salted kelp stems.

Images