Spirulina, blueberry and collard composite nori and preparation process thereof

Abstract

The invention relates to the technical field of sea sedge processing, in particular to spirulina, blueberry and collard composite sea sedge and a preparation method thereof. The spirulina, blueberry and kale composite sea sedge is prepared from the following components: spirulina powder, blueberry powder, kale powder, pyracantha fortuneana fruit powder, chive, laver powder, CMC-Na, sodium alginate and baking powder. The preparation method of the spirulina, blueberry and kale composite nori comprises the following steps: preparing a mixed solution; pretreating the raw materials; preparing mixed slurry; and preparing the composite nori. The composite sea sedge provided by the invention has the characteristics of rich dietary fibers, low sodium content and high calcium, iron and zinc content, the preparation process of the composite sea sedge is simple, no seasoning is added in the preparation process, and the composite sea sedge has wide market popularization prospects.

Description

Technical Field

[0001] The present invention relates to the technical field of seaweed processing, and particularly relates to a spirulina blueberry kale composite seaweed and a preparation process thereof. Background Art

[0002] Seaweed is a kind of snack made mainly from seaweeds such as laver through processes like washing, drying, and flavoring. It is favored by consumers for its unique flavor, especially popular among children. Seaweed has extremely high nutritional value, being rich in vitamins, minerals, and dietary fiber, and having functions such as enhancing immunity, anti-aging, and reducing blood lipid. Currently, there are not many types of seaweed products on the market. The main ones are instant flavored seaweed and seaweed for making sushi, and there is no seaweed product with low sodium and zero addition of seasonings. Flavored seaweed usually adds seasonings such as table salt, monosodium glutamate, and soy sauce, which makes the flavor of seaweed products more abundant, but the sodium content in these products is relatively high. In daily diet, appropriately reducing the sodium intake can reduce the risk of cardiovascular diseases such as hypertension.

[0003] Spirulina is rich in protein, cellulose, and various trace elements, and is a food with extremely high nutritional value. Clinical research results show that supplementing 1 - 19 g of spirulina daily has a significant effect on enhancing human immunity. Blueberries are rich in vitamins, anthocyanins, and various dietary fibers, and have multiple effects such as protecting eyesight, antioxidation, improving memory, reducing blood sugar, reducing blood lipid, and promoting digestion. They are especially favored by consumers for their eyesight-improving effect. Kale is a vegetable rich in nutrients, containing a large amount of dietary fiber, which helps promote intestinal peristalsis and improve digestive function. Firethorn fruit, also known as rescue army food and water branch, is rich in dietary fiber, can promote gastrointestinal digestion, strengthen the spleen and promote digestion, and helps improve symptoms such as indigestion and malnutrition. Firethorn fruit contains rich vitamins and amino acids, including 7 essential amino acids for humans and 2 essential amino acids for infants. Scallions are rich in volatile oils, minerals, and dietary fiber, and are commonly used seasonings in cooking, which can be used to remove fishy smell and add flavor to dishes.

[0004] Spirulina, blueberries, kale, and firethorn fruit all have good health care value. The main way to consume spirulina is to take it directly in the form of tablets or powder. Its product form is relatively single, and due to the special flavor of spirulina itself, the taste may not be good when taken directly, and even has a certain fishy or strange smell, which to a certain extent affects the consumer's eating experience and the willingness to continue purchasing. Most blueberry and firethorn fruit-related products are mainly jams, fruit juice beverages, etc. Kale is mainly used as raw material for salads, cold dishes, or processed into kale powder, kale fruit and vegetable juice, etc. Its product types need to be further expanded and enriched.

[0005] Spirulina is dark green or dark greenish black in color, and its color is similar to that of the finished seaweed product. Blueberries are purple in color, and their color is similar to that of laver, the main raw material of seaweed. Blueberries and pyracantha fruits are sweet and sour. Adding the two to seaweed can not only cover up the fishy smell of spirulina, but also give seaweed a new flavor. Kale is green in color, similar to spirulina, and adding kale to seaweed can enhance the nutritional and health care value of seaweed products. Scallions can remove the fishy smell of laver to a certain extent. Currently, there is no seaweed product on the market developed from spirulina, blueberries, kale, and pyracantha fruits as raw materials.

[0006] Based on this, the present invention uses spirulina, blueberries, kale, pyracantha fruits, scallions, and laver as raw materials, supplemented with sodium carboxymethylcellulose (CMC-Na), sodium alginate, and baking powder, to produce a brand-new seaweed product, aiming to provide a leisure snack with unique flavor, rich nutrition, low sodium content, zero addition of condiments, and certain health care functions for the market. Summary of the Invention

[0007] The purpose of the present invention is to provide a spirulina blueberry kale composite seaweed and a preparation method thereof.

[0008] To achieve the above purpose, the technical solution adopted by the present invention is as follows:

[0009] The spirulina blueberry kale composite seaweed described in the present invention comprises the following components in parts by mass: 1-5 parts of spirulina powder, 0.1-0.9 parts of blueberry powder, 1-5 parts of kale powder, 0.6-1.4 parts of pyracantha fruit powder, 3-5 parts of scallions, 1-5 parts of laver powder, 0.3-1.1 parts of CMC-Na, 0.1-0.5 parts of sodium alginate, 0.2-1.0 parts of baking powder.

[0010] Preferably, the spirulina blueberry kale composite seaweed described in the present invention comprises the following components in parts by mass: 1-3 parts of spirulina powder, 0.3-0.7 parts of blueberry powder, 2-4 parts of kale powder, 0.8-1.2 parts of pyracantha fruit powder, 4-5 parts of scallions, 2-4 parts of laver powder, 0.3-0.7 parts of CMC-Na, 0.2-0.4 parts of sodium alginate, 0.4-1.0 parts of baking powder.

[0011] More preferably, the spirulina blueberry kale composite seaweed described in the present invention comprises the following components in parts by mass: 2 parts of spirulina powder, 0.5 parts of blueberry powder, 3 parts of kale powder, 1 part of pyracantha fruit powder, 4 parts of scallions, 3 parts of laver powder, 0.5 parts of CMC-Na, 0.3 parts of sodium alginate, 0.4 parts of baking powder.

[0012] The preparation method of the spirulina blueberry kale composite seaweed described in the present invention comprises the following steps:

[0013] S1. Prepare a mixed solution:

[0014] Take scallions, cut them into sections, place them in a beaker, add 50 parts by mass of distilled water, boil, filter, and obtain scallion filtrate for standby; weigh sodium alginate and CMC-Na, dissolve them with 50 parts by mass of boiling distilled water, and after complete dissolution, mix them with the scallion filtrate to obtain it.

[0015] S2. Pretreatment of raw materials:

[0016] Take laver, dry it and crush it, then sieve it to obtain laver powder; take kale, wash it, dry it, crush it, and sieve it to obtain kale powder; take dried pyracantha fruits, crush them, and sieve them to obtain pyracantha fruit powder.

[0017] S3. Prepare a mixed slurry:

[0018] Weigh the sieved laver powder, add it to the mixed solution prepared in step S1 while it is still hot, and stir evenly; add spirulina powder, blueberry powder, kale powder, pyracantha fruit powder, and baking powder according to the formula amount, and mix evenly to obtain it.

[0019] S4. Prepare composite seaweed:

[0020] Place medical gauze in a perforated sieve, evenly brush a layer of edible oil on the gauze, pour in the mixed slurry prepared in step S3; put it in an oven for baking, demold and cut it after drying to obtain it.

[0021] Preferably, in the preparation method of the spirulina blueberry kale composite seaweed of the present invention, the boiling time in step S1 is 2 min.

[0022] Preferably, in the preparation method of the spirulina blueberry kale composite seaweed of the present invention, the drying temperature of the kale in step S2 is 70 °C.

[0023] Preferably, in the preparation method of the spirulina blueberry kale composite seaweed of the present invention, the sieving in step S2 specifically is: the laver is sieved through a No. 1 sieve after crushing; the kale and dried pyracantha fruits are sieved through a No. 5 sieve after crushing.

[0024] Preferably, in the preparation method of the spirulina blueberry kale composite seaweed of the present invention, the paving thickness of the mixed slurry in step S4 is 2 mm.

[0025] Preferably, in the preparation method of the spirulina blueberry kale composite seaweed of the present invention, the baking temperature in step S4 is 60 °C.

[0026] Preferably, in the preparation method of the spirulina blueberry kale composite seaweed of the present invention, the baking time in step S4 is 18 h.

[0027] Advantages of the present invention:

[0028] 1. The present invention provides a compound seaweed of spirulina, blueberry and kale. Compared with commercially available seaweed, the compound seaweed provided by the present invention is rich in dietary fiber, low in sodium content, and high in calcium, iron and zinc contents. Calculated based on 4.5 g of seaweed per serving, the sodium element content in the compound seaweed provided by the present invention is 46.8 mg, which is only 44.6% of that of commercially available seaweed; the calcium content is 36.4 mg, which is 3 times that of commercially available seaweed; the iron content is 1.3 mg, which is 2 times that of commercially available seaweed; the zinc content is 0.05 mg, while the zinc content of commercially available seaweed is not labeled. The compound seaweed of spirulina, blueberry and kale provided by the present invention is rich in nutrition, has a simple preparation process, and no condiments are added during the preparation process, and has great market promotion value.

[0029] 2. The present invention has conducted a large number of investigations on the factors affecting the sensory quality of the compound seaweed, and the optimal formula of the compound seaweed of spirulina, blueberry and kale is obtained. The seaweed prepared under the optimal formula has a complete surface, neat flakes, uniform color, crispy and harmonious taste, a sweet aftertaste, no fishy smell of spirulina, and a unique fragrance of blueberry, and its average sensory score is as high as 88.9 points. Description of the Drawings

[0030] Figure 1 is the production process flow chart of the compound seaweed of spirulina, blueberry and kale;

[0031] Figure 2 is the influence of the addition amount of laver on the sensory quality of the compound seaweed;

[0032] Figure 3 is the influence of the addition amount of CMC-Na on the sensory quality of the compound seaweed;

[0033] Figure 4 is the influence of the addition amount of sodium alginate on the sensory quality of the compound seaweed;

[0034] Figure 5 is the influence of the addition amount of baking powder on the sensory quality of the compound seaweed;

[0035] Figure 6 is the influence of the addition amount of spirulina on the sensory quality of the compound seaweed;

[0036] Figure 7 is the influence of the addition amount of blueberry on the sensory quality of the compound seaweed;

[0037] Figure 8 is the influence of the addition amount of kale on the sensory quality of the compound seaweed;

[0038] Figure 9 is the influence of the addition amount of pyracantha fruit on the sensory quality of the compound seaweed;

[0039] Figure 10It is Spirulina Blueberry Kale Composite Seaweed (in the figure: A is the demoulding picture of the composite seaweed; B is the finished product picture of the composite seaweed). Specific Embodiment

[0040] The technical solution of the present invention will be described in detail below in conjunction with specific embodiments. The following embodiments are only for explanation and illustration, and do not constitute a limitation to the technical solution of the present invention.

[0041] Embodiment 1

[0042] Formula of Spirulina Blueberry Kale Composite Seaweed:

[0043] 2g of spirulina powder, 0.5g of blueberry powder, 3g of kale powder, 1g of pyracantha fruit powder, 4g of scallions, 3g of laver powder, 0.5g of CMC-Na, 0.3g of sodium alginate, 0.4g of baking powder.

[0044] Preparation method of Spirulina Blueberry Kale Composite Seaweed:

[0045] S1. Prepare a mixed solution:

[0046] Take scallions, cut them into sections and place them in a beaker, add 50g of distilled water, boil for 2min, filter, and reserve the filtrate; weigh sodium alginate and CMC-Na, dissolve them with 50g of boiling distilled water, and after complete dissolution, mix them with the scallion filtrate to obtain;

[0047] S2. Pretreatment of raw materials:

[0048] Take laver, dry and crush it, pass through a No. 1 sieve to obtain laver powder; take kale, wash it, dry it at 70°C, crush it, and pass through a No. 5 sieve to obtain kale powder; take dried pyracantha fruit, crush it, and pass through a No. 5 sieve to obtain pyracantha fruit powder;

[0049] S3. Prepare a mixed slurry:

[0050] Weigh the sieved laver powder and add it to the mixed solution prepared in step S1 while it is still hot, stir evenly; add spirulina powder, blueberry powder, kale powder, pyracantha fruit powder, and baking powder according to the formula amount, and mix evenly to obtain;

[0051] S4. Prepare the composite seaweed:

[0052] Place the medical gauze in a perforated sieve, evenly brush a layer of edible oil on the gauze, pour in the mixed slurry prepared in step S3, and spread it to a thickness of 2mm; put it in an oven and bake at 60°C for 18h, demould and cut after drying to obtain.

[0053] Embodiment 2

[0054] Formula of Spirulina Blueberry Kale Composite Seaweed:

[0055] 1 g of spirulina powder, 0.3 g of blueberry powder, 2 g of kale powder, 0.8 g of pyracantha fruit powder, 4 g of scallions, 2 g of laver powder, 0.3 g of CMC-Na, 0.2 g of sodium alginate, 0.4 g of baking powder.

[0056] Preparation method of spirulina, blueberry and kale compound laver:

[0057] S1. Prepare a mixed solution:

[0058] Take scallions, cut them into sections, place them in a beaker, add 50 g of distilled water, boil for 2 min, filter, and reserve the filtrate; weigh sodium alginate and CMC-Na, dissolve them with 50 g of boiling distilled water, and after complete dissolution, mix with the scallion filtrate to obtain it.

[0059] S2. Pretreat the raw materials:

[0060] Take laver, dry it and crush it, sieve it through a No. 1 sieve to obtain laver powder; take kale, wash it, dry it at 70 °C, crush it, and sieve it through a No. 5 sieve to obtain kale powder; take dried pyracantha fruits, crush them, and sieve them through a No. 5 sieve to obtain pyracantha fruit powder.

[0061] S3. Prepare a mixed slurry:

[0062] Weigh the sieved laver powder and add it to the mixed solution prepared in step S1 while it is still hot, stir evenly; add spirulina powder, blueberry powder, kale powder, pyracantha fruit powder, and baking powder according to the formula amount, and mix evenly to obtain it.

[0063] S4. Prepare the compound laver:

[0064] Place medical gauze in a perforated sieve, evenly brush a layer of edible oil on the gauze, pour the mixed slurry prepared in step S3, and spread it to a thickness of 2 mm; put it in an oven and bake at 60 °C for 18 h, demold and cut after drying to obtain it.

[0065] Example 3

[0066] Formula of spirulina, blueberry and kale compound laver:

[0067] 3 g of spirulina powder, 0.7 g of blueberry powder, 4 g of kale powder, 1.2 g of pyracantha fruit powder, 5 g of scallions, 4 g of laver powder, 0.7 g of CMC-Na, 0.4 g of sodium alginate, 1.0 g of baking powder.

[0068] Preparation method of spirulina, blueberry and kale compound laver:

[0069] S1. Prepare a mixed solution:

[0070] Take scallions, cut them into sections, place them in a beaker, add 50 g of distilled water, boil for 2 min, filter, and reserve the filtrate; weigh sodium alginate and CMC-Na, dissolve them with 50 g of boiling distilled water, and after complete dissolution, mix with the scallion filtrate to obtain;

[0071] S2. Pretreatment of raw materials:

[0072] Take laver, dry it and crush it, sieve it through a No. 1 sieve to obtain laver powder; take kale, wash it and dry it at 70 °C, crush it, and sieve it through a No. 5 sieve to obtain kale powder; take dried pyracantha fruits, crush them, and sieve them through a No. 5 sieve to obtain pyracantha fruit powder;

[0073] S3. Prepare a mixed slurry:

[0074] Weigh the sieved laver powder and add it to the mixed solution prepared in step S1 while it is still hot, stir evenly; add spirulina powder, blueberry powder, kale powder, pyracantha fruit powder, and baking powder according to the formula amount, and mix evenly to obtain;

[0075] S4. Prepare composite seaweed:

[0076] Place the medical gauze in a perforated sieve, evenly brush a layer of edible oil on the gauze, pour the mixed slurry prepared in step S3, and spread it to a thickness of 2 mm; put it in an oven and bake at 60 °C for 18 h, demold and cut after drying to obtain.

[0077] Example 4

[0078] Formula of spirulina blueberry kale composite seaweed:

[0079] 1 g of spirulina powder, 0.1 g of blueberry powder, 1 g of kale powder, 0.6 g of pyracantha fruit powder, 3 g of scallions, 1 g of laver powder, 0.3 g of CMC-Na, 0.1 g of sodium alginate, 0.2 g of baking powder.

[0080] Preparation method of spirulina blueberry kale composite seaweed:

[0081] S1. Prepare a mixed solution:

[0082] Take scallions, cut them into sections, place them in a beaker, add 50 g of distilled water, boil for 2 min, filter, and reserve the filtrate; weigh sodium alginate and CMC-Na, dissolve them with 50 g of boiling distilled water, and after complete dissolution, mix with the scallion filtrate to obtain;

[0083] S2. Pretreatment of raw materials:

[0084] Take laver, dry it and crush it, sieve it through a No. 1 sieve to obtain laver powder; take kale, wash it and dry it at 70 °C, crush it, and sieve it through a No. 5 sieve to obtain kale powder; take dried pyracantha fruits, crush them, and sieve them through a No. 5 sieve to obtain pyracantha fruit powder;

[0085] S3. Prepare the mixed slurry:

[0086] Weigh the sieved laver powder and add it to the mixed solution obtained in step S1 while it is still hot, and stir evenly; add spirulina powder, blueberry powder, kale powder, pyracantha fruit powder, and baking powder according to the formula amount, and mix evenly to obtain it.

[0087] S4. Prepare the composite laver:

[0088] Place the medical gauze in a perforated sieve, evenly brush a layer of cooking oil on the gauze, pour the mixed slurry obtained in step S3, and spread it to a thickness of 2 mm; put it in an oven and bake at 60 °C for 18 h, demold and cut after drying to obtain it.

[0089] Example 5

[0090] Formula of spirulina blueberry kale composite laver:

[0091] 5 g of spirulina powder, 0.9 g of blueberry powder, 5 g of kale powder, 1.4 g of pyracantha fruit powder, 5 g of scallions, 5 g of laver powder, 1.1 g of CMC-Na, 0.5 g of sodium alginate, 1.0 g of baking powder.

[0092] Preparation method of spirulina blueberry kale composite laver:

[0093] S1. Prepare the mixed solution:

[0094] Take scallions, cut them into sections and place them in a beaker, add 50 g of distilled water, boil for 2 min, filter, and reserve the filtrate; weigh sodium alginate and CMC-Na, dissolve them with 50 g of boiling distilled water, and mix with the scallion filtrate after complete dissolution to obtain it.

[0095] S2. Pretreatment of raw materials:

[0096] Take laver, dry it and crush it, pass through a No. 1 sieve to obtain laver powder; take kale, wash it and dry it at 70 °C, crush it, and pass through a No. 5 sieve to obtain kale powder; take dried pyracantha fruit, crush it, and pass through a No. 5 sieve to obtain pyracantha fruit powder.

[0097] S3. Prepare the mixed slurry:

[0098] Weigh the sieved laver powder and add it to the mixed solution obtained in step S1 while it is still hot, and stir evenly; add spirulina powder, blueberry powder, kale powder, pyracantha fruit powder, and baking powder according to the formula amount, and mix evenly to obtain it.

[0099] S4. Prepare the composite laver:

[0100] Place the medical gauze in the perforated mesh sieve, evenly brush a layer of edible oil on the gauze, pour the mixed slurry prepared in step S3, and spread it to a thickness of 2 mm; put it in an oven and bake at 60 °C for 18 h, demold and cut after drying to obtain the product.

[0101] To further verify the reliability of the present invention and screen out the best solution, the inventor conducted a series of tests, which are as follows:

[0102] 1. Materials and methods

[0103] 1.1 Test materials

[0104] Spirulina powder (purchased from Yunnan Decote Biotechnology Co., Ltd.); blueberry powder, laver, kale, pyracantha fruit, scallions, carboxymethyl cellulose sodium (CMC-Na), sodium alginate, baking powder, all of which are commercially available food grades.

[0105] 1.2 Preparation of spirulina blueberry kale compound seaweed

[0106] 1.2.1 Process flow

[0107] The process flow of spirulina blueberry kale compound seaweed is as Figure 1 shown.

[0108] 1.2.2 Key operation points

[0109] (1) Preparation of scallion solution

[0110] Take an appropriate amount of scallions, cut them into sections, place them in a beaker, add an appropriate amount of distilled water and heat. After boiling for 2 min, filter the scallion sections, and reserve the filtrate.

[0111] (2) Dissolution of sodium alginate and CMC-Na

[0112] Weigh an appropriate amount of sodium alginate and CMC-Na, add boiling distilled water to dissolve. After complete dissolution, add the scallion solution prepared in the above step to obtain a mixed solution.

[0113] (3) Treatment of laver, kale, and pyracantha fruit

[0114] After drying the laver, cut it into pieces with scissors, then crush it with a pulverizer, and sieve it through a No. 1 sieve for standby; wash the kale, dry it in an oven at 70 °C, crush it, and sieve it through a No. 5 sieve for standby; crush the dried pyracantha fruit, and sieve it through a No. 5 sieve for standby.

[0115] (4) Mixing

[0116] Add the sieved laver powder to the mixed solution prepared in step (2) while it is still hot, stir evenly, and add spirulina powder, blueberry powder, kale powder, pyracantha fruit powder, and baking powder, and mix evenly.

[0117] (5) Laying materials

[0118] Place the medical gauze in the perforated mesh sieve, evenly brush a layer of edible oil on the gauze (for easy demolding later), pour in the evenly mixed slurry prepared in step (4), and spread it to a thickness of about 2 mm.

[0119] (6) Baking, demolding, and cutting

[0120] Put it in an oven at 60 °C and bake for 18 h. After drying, demold and cut it into finished products of a certain specification, and the spirulina blueberry kale composite seaweed is obtained.

[0121] 1.3 Formula optimization experiment of spirulina blueberry kale composite seaweed

[0122] 1.3.1 Determination of scallion addition amount

[0123] Porphyra has a certain fishy smell, and adding scallions can appropriately remove the fishy smell of porphyra. Experiments have found that as the scallion content increases, the fishy smell of seaweed gradually weakens. When the scallion usage is 3%, the fishy smell of porphyra is relatively strong; when the usage is 4%, the fishy smell is significantly reduced and there is no scallion peculiar smell; when the usage is 5%, the fishy smell is significantly reduced, but the scallion peculiar smell is relatively strong. Therefore, the scallion usage is fixed at 4% in subsequent experiments.

[0124] 1.3.2 Single-factor experimental design

[0125] Preliminary experiments have found that the formability of spirulina composite seaweed is mainly related to the addition amounts of porphyra and auxiliary materials. Therefore, to ensure the formability of seaweed, the addition amounts of porphyra and auxiliary materials are preferentially investigated in the experiment. Fix the scallion addition amount at 4%, and use the porphyra addition amount (1%, 2%, 3%, 4%, 5%), CMC-Na addition amount (0.3%, 0.5%, 0.7%, 0.9%, 1.1%), sodium alginate addition amount (0.1%, 0.2%, 0.3%, 0.4%, 0.5%), and baking powder addition amount (0.2%, 0.4%, 0.6%, 0.8%, 1.0%) as single factors for experiments, and conduct sensory evaluation on them to investigate the influence of each factor on the quality of seaweed.

[0126] 1.3.3 Orthogonal experimental design

[0127] Based on the results of single-factor experiments, select the porphyra addition amount (A), CMC-Na addition amount (B), sodium alginate addition amount (C), and baking powder addition amount (D) as the 4 factors affecting the quality of seaweed, and design the factor levels according to L9(3 4 ) to conduct experiments, and use the sensory score as an index to optimize the formula of the composite seaweed. The factor level table for investigating the composite seaweed formula is shown in Table 1.

[0128] Table 1 Factor level table for investigating the composite seaweed formula

[0129]

[0130] 1.3.4 Determination of the Optimal Addition Amounts of Spirulina Powder, Blueberry Powder, Kale Powder, and Pyracantha Fruit Powder

[0131] On the basis of the optimal formula of seaweed, appropriate amounts of spirulina powder, blueberry powder, kale powder, and pyracantha fruit powder were added, and the effects of the addition amounts of spirulina powder (1%, 2%, 3%, 4%, 5%), blueberry powder (0.1%, 0.3%, 0.5%, 0.7%, 0.9%), kale powder (1%, 2%, 3%, 4%, 5%), and pyracantha fruit powder (0.6%, 0.8%, 1.0%, 1.2%, 1.4%) on the formability, color, taste, and flavor of the spirulina blueberry kale compound seaweed were explored respectively to determine the optimal addition amounts.

[0132] 1.3.5 Sensory Evaluation of the Product

[0133] A sensory scoring panel of 10 people was selected to score according to the scoring criteria, and the average value was taken as the final score. The sensory scoring criteria are shown in Table 2.

[0134] Table 2 Sensory Scoring Criteria

[0135]

[0136]

[0137] 1.3.6 Analysis of the Nutritional Components of Seaweed

[0138] The protein content in seaweed was determined with reference to GB 5009.5-2016 National Food Safety Standard - Determination of Protein in Foods; the multi-element content in seaweed was determined with reference to GB 5009.268-2016 National Food Safety Standard - Determination of Multi-elements in Foods; the dietary fiber content in seaweed was determined with reference to GB 5009.88-2014 National Food Safety Standard - Determination of Dietary Fiber in Foods; the fat content in seaweed was determined with reference to GB 5009.6-2016 National Food Safety Standard - Determination of Fat in Foods.

[0139] 2. Results and Analysis

[0140] 2.1 Results of the Single-Factor Experiments on Spirulina Blueberry Kale Compound Seaweed

[0141] 2.1.1 Determination of the Addition Amount of Laver

[0142] The effects of the addition amount of laver on the sensory quality of seaweed are shown in Figure 2The results showed that the sensory score of the composite seaweed first increased and then decreased with the increase of the laver addition amount. When the laver addition amount was 1%, the formability of the seaweed was very poor, it was difficult to demold, the seaweed flakes were incomplete, and there were many relatively large holes distributed in the middle; when the laver addition amount was 2%, it could be demolded, but the seaweed flakes were slightly thinner, and there were many pores distributed on the flakes; when the laver addition amount was 3%, the seaweed was easy to demold, the flake shape was complete, smooth, and the thickness was moderate, and the sensory score of the seaweed was the highest; when the laver was continuously added, although the seaweed flakes were well demolded and the flake shape was complete, the seaweed flakes gradually became thicker with the increase of the laver amount, resulting in poor sensory quality. Therefore, the laver addition amounts of 2%, 3%, and 4% were selected for the subsequent orthogonal experiment.

[0143] 2.1.2 Determination of the addition amount of CMC-Na

[0144] The influence of the addition amount of CMC-Na on the sensory quality of seaweed is shown in Figure 3 。The results showed that when the addition amount of CMC-Na was 0.3%, the viscosity of the seaweed slurry was low, the formability of the seaweed was poor, it was difficult to demold, and the seaweed flakes were mostly broken and the flake shape was incomplete; when the addition amount of CMC-Na was 0.5%, the seaweed was easy to demold and the flake shape was complete, the thickness of the seaweed flakes was appropriate, and the sensory score of the seaweed was the highest; when CMC-Na was continuously added, although the seaweed flakes were well demolded, the thickness of the seaweed became thicker with the increase of CMC-Na, and the sensory score of the seaweed flakes decreased accordingly; when the addition amount of CMC-Na was 1.1%, it was difficult to dry the seaweed due to its excessive thickness. Therefore, the addition amounts of CMC-Na of 0.3%, 0.5%, and 0.7% were selected for the subsequent orthogonal experiment.

[0145] 2.1.3 Determination of the addition amount of sodium alginate

[0146] The influence of the addition amount of sodium alginate on the sensory quality of seaweed is shown in Figure 4 。The results showed that when the addition amount of sodium alginate was 0.1%, the seaweed flakes were not easy to demold, the seaweed flakes were incomplete, and showed a broken and porous shape; when the addition amount was 0.2%, the seaweed flakes were easy to demold, but there were a small number of pores on the flakes; when the addition amount of sodium alginate was 0.3%, the formability of the seaweed was good, the flake shape was complete, the thickness of the seaweed flakes was appropriate, and the sensory score was the highest; when the addition amount of sodium alginate was continuously increased, the solubility of sodium alginate decreased accordingly, the dissolution was incomplete, and the viscosity of the solution became larger, making it difficult to mix evenly. Therefore, the addition amounts of sodium alginate of 0.2%, 0.3%, and 0.4% were selected for the subsequent orthogonal experiment.

[0147] 2.1.4 Determination of the addition amount of baking powder

[0148] The influence of the addition amount of baking powder on the sensory quality of seaweed is shown in Figure 5The results showed that when the addition amount of baking powder was 0.2%, the taste of the seaweed slices was slightly soft; when the addition amount of baking powder was 0.4%, the seaweed had a crispy taste and the highest sensory score; when the addition amount of baking powder continued to increase, the sensory score did not increase significantly. Therefore, the addition amounts of baking powder of 0.2%, 0.4%, and 0.6% were selected for the subsequent orthogonal experiment.

[0149] 2.2 Results of orthogonal experiment

[0150] The results of the orthogonal experiment are shown in Table 3.

[0151] Table 3 Results of orthogonal experiment

[0152]

[0153] It can be analyzed from the range R value in Table 3 that the primary and secondary order of each factor is A > B > C > D, and the influence of each factor on the sensory score of seaweed is the addition amount of laver > CMC-Na > sodium alginate > baking powder. It can be analyzed from the K value that the optimal level combination of the experiment is A 2 B 2 C 2 D 2 , and the optimal formula: the addition amount of laver is 3%, the addition amount of CMC-Na is 0.5%, the addition amount of sodium alginate is 0.3%, and the addition amount of baking powder is 0.4%. The results of the verification test showed that the seaweed made according to the optimal formula had good formability, was easy to demold, had a complete and smooth surface, neat flakes, the seaweed was dark green, had uniform color, a crispy taste, and a sensory score of 88.6 points.

[0154] 2.3 Determination of the optimal addition amounts of spirulina, blueberries, kale, and pyracantha fruits

[0155] The effects of different addition amounts of spirulina, blueberries, kale, and pyracantha fruits on the sensory quality of seaweed are shown in Figures 6 - 9 .

[0156] Seaweed has a certain fishy smell, and blueberries have a sour and sweet taste. Experiments have found that the sour and sweet taste of blueberries can cover up the fishy smell of seaweed to a certain extent, giving the compound seaweed a unique flavor. The results show that when the addition amount of spirulina is 2%, the seaweed has good formability, the sheet is complete and smooth, the seaweed sheet is dark green, without fishy smell, the taste is coordinated, and the sensory score is the highest; when continuing to add spirulina, the formability of the seaweed sheet decreases, the seaweed is not easy to demold, is easy to break, the sheet is incomplete, and the fishy smell of spirulina becomes stronger and stronger, covering up the original fishy aroma of the seaweed, the flavor of the seaweed becomes worse, and the sensory score of the seaweed decreases accordingly. When blueberries are added to the seaweed, the sour and sweet taste of blueberries increases the flavor of the seaweed. When the addition amount of blueberries increases, the sensory score of the seaweed increases accordingly; when the addition amount of blueberries is 0.5%, the seaweed sheet has the unique fragrance of blueberries, the taste is coordinated, and there is a sweet aftertaste when tasted, and the sensory evaluation is the highest; when continuing to add blueberries, the blueberry aroma of the seaweed sheet is too strong, the color of the seaweed changes from dark green to dark purple, the taste is too sour, and the taste is uncoordinated. Kale is a green powder with strong fiber, which mainly affects the formability of seaweed. When the addition amount of kale is 3%, the formability of the seaweed is better. When continuing to add kale, the seaweed does not form and large cracks appear. Firethorn fruits mainly affect the taste of seaweed. When the addition amount is 1%, the taste of the seaweed is coordinated. When continuing to add firethorn fruits, the seaweed shows astringency and the sensory score decreases.

[0157] Therefore, the maximum addition amount of spirulina is selected as 2%, the maximum addition amount of blueberries is 0.5%, the maximum addition amount of kale is 3%, and the maximum addition amount of firethorn fruits is 1%.

[0158] 2.4 Determination of the optimal formula of spirulina blueberry kale compound seaweed

[0159] According to the above tests, the optimal formula of spirulina blueberry kale compound seaweed is: the addition amount of spirulina is 2%, the addition amount of blueberries is 0.5%, the addition amount of kale is 3%, the addition amount of firethorn fruits is 1%, the addition amount of chives is 4%, the addition amount of laver is 3%, the addition amount of CMC-Na is 0.5%, the addition amount of sodium alginate is 0.3%, and the addition amount of baking powder is 0.4%. The compound seaweed made according to this formula is as Figure 10 shown (in the figure: A is the demolding picture of the compound seaweed; B is the finished product picture of the compound seaweed). This seaweed is easy to demold, the surface is complete, the flakes are neat, dark green, with uniform color, crispy and coordinated taste, with a sweet aftertaste, without the fishy smell of spirulina, and has the unique fragrance of blueberries, and the average sensory score is 88.9 points.

[0160] 2.5 Analysis of the nutritional components of compound seaweed

[0161] The nutritional components in the compound seaweed were determined with reference to the national food safety standards and compared with a certain brand of seaweed (Meihao Shiguang Seaweed - original flavor) on the market. The results are shown in Table 4.

[0162] Table 4 Comparison of Nutritional Components between Compound Seaweed and a Commercially Available Brand of Seaweed

[0163]

[0164] As can be seen from Table 4, in the compound seaweed, the dietary fiber content is slightly higher than that of the commercially available seaweed, the fat content increases more significantly, while the protein content, carbohydrate content and energy value decrease; the sodium element content in the compound seaweed is only 44.6% of that of the commercially available seaweed, the calcium content is 3 times that of the commercially available seaweed, and the iron content is 2 times that of the commercially available seaweed. The commercially available seaweed does not label the zinc content, while the zinc content in the compound seaweed is 0.05 mg / 4.5 g. The compound seaweed is characterized by rich dietary fiber, low sodium content and high calcium, iron and zinc contents.

[0165] Although the present invention has been described in detail above with general descriptions, specific embodiments and experiments, some modifications or improvements can be made based on the present invention, which are obvious to those skilled in the art. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection required by the present invention.

Claims

1. A spirulina, blueberry and kale composite seaweed, characterized in that: The invention comprises the following components in parts by weight: 1-5 parts of spirulina powder, 0.1-0.9 parts of blueberry powder, 1-5 parts of kale powder, 0.6-1.4 parts of pyracantha fruit powder, 3-5 parts of chives, 1-5 parts of laver powder, 0.3-1.1 parts of CMC-Na, 0.1-0.5 parts of sodium alginate and 0.2-1.0 parts of baking powder.

2. The spirulina, blueberry and kale composite seaweed according to claim 1, characterized in that: The invention comprises the following components in parts by weight: 1-3 parts of spirulina powder, 0.3-0.7 parts of blueberry powder, 2-4 parts of kale powder, 0.8-1.2 parts of pyracantha fruit powder, 4-5 parts of chives, 2-4 parts of laver powder, 0.3-0.7 parts of CMC-Na, 0.2-0.4 parts of sodium alginate and 0.4-1.0 parts of baking powder.

3. The spirulina, blueberry and kale composite seaweed according to claim 2, characterized in that: The invention comprises the following components in parts by weight: 2 parts of spirulina powder, 0.5 parts of blueberry powder, 3 parts of kale powder, 1 part of pyracantha fruit powder, 4 parts of chives, 3 parts of laver powder, 0.5 parts of CMC-Na, 0.3 parts of sodium alginate and 0.4 parts of baking powder.

4. The method for preparing the spirulina, blueberry, kale composite seaweed according to claim 1, characterized in that: The steps include: S1. Preparation of mixed solution: Take chives, cut them into sections and place them in a beaker, add 50 parts by weight of distilled water, boil, filter, and obtain chive filtrate for later use; weigh sodium alginate and CMC-Na, dissolve them in 50 parts by weight of boiling distilled water, and after they are completely dissolved, mix them with the chive filtrate to obtain; S2. Raw material pretreatment: Take laver, dry it, crush it, and sieve it to obtain laver powder; take kale, wash it, dry it, crush it, and sieve it to obtain kale powder; take dried pyracantha fruit, crush it, and sieve it to obtain pyracantha fruit powder; S3, preparing mixed slurry: Weigh the sieved laver powder, add it to the mixed solution prepared in step S1 while it is hot, and stir evenly; add spirulina powder, blueberry powder, kale powder, pyracantha fruit powder, and baking powder according to the formula amount, mix evenly, and obtain; S4 Preparation of composite seaweed: Place medical gauze in a mesh sieve, brush a layer of edible oil evenly on the gauze, pour the mixed slurry obtained in step S3 into it; bake in an oven, demould and cut after drying to obtain the product.

5. The method for preparing the spirulina, blueberry, kale composite seaweed according to claim 4, characterized in that: The boiling time in step S1 is 2 minutes.

6. The method for preparing the spirulina, blueberry, kale composite seaweed according to claim 4, characterized in that: The kale is dried at a temperature of 70° C. in step S2.

7. The method for preparing the spirulina, blueberry, kale composite seaweed according to claim 4, characterized in that: The sieving in step S2 specifically includes: the laver is crushed and then passed through a No. 1 sieve; the kale and the dried pyracantha fruit are crushed and then passed through a No. 5 sieve.

8. The method for preparing the spirulina, blueberry, kale composite seaweed according to claim 4, characterized in that: The paving thickness of the mixed slurry in step S4 is 2 mm.

9. The method for preparing the spirulina, blueberry, kale composite seaweed according to claim 4, characterized in that: The baking temperature in step S4 is 60°C.

10. The method for preparing the spirulina, blueberry, kale composite seaweed according to claim 4, characterized in that: The baking time in step S4 is 18 hours.

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