A method for increasing the weight of porphyra haitanensis sheets and maintaining their flavor

Abstract

The present application belongs to the technical field of food processing, and particularly relates to a method for increasing the weight of Porphyra dentata nori sheet and keeping the flavor thereof. The method comprises the following steps: once baking and drying the moisture of dry base Porphyra dentata; mixing, homogenizing and spray drying the flavoring agent and wall material solution to prepare flavor microcapsule powder; high-speed shearing and high-pressure homogenization treatment of edible oil, emulsifier and water to form oil-in-water (O / W) emulsion; adding the microcapsule powder and the emulsion; and twice baking treatment to simultaneously complete drying of the Porphyra dentata and solidification of the coating liquid. Through the microcapsule embedding and emulsion construction technology, the present application realizes the healthy weight gain and controllable release of the flavor of the product, significantly reduces the oil consumption, and effectively solves the problems of easy oxidation of oil, greasy taste and texture deterioration caused by colloid weight gain in the traditional heavy oil process.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a method for increasing the weight of striped laver sheets while maintaining their flavor. Background Technology

[0002] Pyropia yezoensis, with its naturally formed thin and tough leaf-like structure, is an ideal raw material for processing ready-to-eat seaweed. Its thinness and lightness can produce a unique crispy texture after baking. However, it is precisely this extremely thin physical form that results in a low gram weight per unit area, which fails to meet consumers' taste requirements and directly restricts the product's economic value and market competitiveness.

[0003] Currently, the commonly used weight-gain strategies in the industry mainly rely on impregnation coating with high-oil and high-sugar flavoring liquids or adhesion processes with hydrophilic colloidal solutions. However, these traditional methods have significant technical drawbacks: high-oil and high-sugar systems not only significantly increase the product's calorie value, contradicting contemporary healthy eating concepts, but also, due to the large amount of unsaturated fatty acids they contain, are prone to oxidative rancidity during storage, leading to a shortened shelf life and deterioration in flavor and quality. Furthermore, excessive oil coating can mask the fresh flavor of seaweed and produce an unpleasant greasy taste. On the other hand, while hydrophilic colloid-based weight-gain schemes can avoid the high-fat problem, the resulting colloidal film irreversibly alters the product's textural properties, causing seaweed to lose its natural crispness and exhibit unpleasant textures such as hardness, chewiness, and stickiness. Moreover, its coating effect on flavor substances can slow down the release rate of flavors, significantly reducing the consumer's sensory experience. Developing an innovative weight-gain technology that can effectively increase product weight while simultaneously ensuring health attributes and sensory quality has become crucial to overcoming the bottlenecks in industry development.

[0004] Chinese patent CN201710244099.3 uses traditional steps such as single baking, seasoning, double baking, and triple baking to prepare original-flavor seaweed, but does not focus on increasing weight, resulting in limited weight gain. Chinese patent CN201810126808.2 mixes laver powder, yam powder, oyster sauce, soy sauce, white sugar, and water, extrudes the mixture into shapes, slices it, and then bakes it once, marinates it, and bakes it a second time. While this method achieves some weight gain, it completely destroys the natural sheet-like shape and fibrous structure of the laver, resulting in a "laver-flavored reshaped pastry" rather than a traditional seaweed product, leading to low consumer acceptance. Chinese patent CN202410712421.0 uses laver as raw material, employs high-amylose corn starch and Jerusalem artichoke polysaccharide as binders, and prepares filled seaweed through vibration feeding, composite filling, and ultra-high temperature instantaneous baking. While this method retains the shape of seaweed, its weight gain is primarily achieved through exogenous starch and polysaccharide binders, resulting in a texture significantly different from the crispness of natural seaweed, easily leading to a hard and chewy feel, and potentially insufficient flavor penetration. Chinese patent CN201711013692.3 discloses a high-fat seaweed snack formula, using large amounts of coconut oil and sesame oil as main components and weight gain carriers. This product has an extremely high fat content (typically above 25%), which not only contradicts modern low-fat healthy eating principles but also makes it prone to oxidation and rancidity, resulting in a short shelf life, a greasy taste, and masking the original flavor of seaweed. Therefore, there is still room for improvement in the weight gain and flavor retention of striped seaweed flakes. Summary of the Invention

[0005] To address the health and taste deterioration issues caused by excessive reliance on high-oil-sugar or hydrophilic colloid weight gain in existing technologies, this invention provides a method for increasing the weight of Porphyra tenuifolia based on material synergy. This method utilizes the synergistic effect of flavor microcapsule encapsulation technology and oil-in-water (O / W) emulsion construction technology to achieve healthy weight gain and improve product quality.

[0006] The technical solution of the present invention is as follows: One aspect of the present invention provides a method for increasing the weight of Porphyra tenuifolia based on material synergy, the steps of which include: (1) Preparation of flavor microcapsule powder: Dissolve the wall material in water to prepare a wall material solution, add the flavor core material, disperse it by high-speed shearing, and then spray dry it to obtain flavor microcapsule powder; the wall material includes one or more of the following food-grade encapsulation materials: sodium octenyl succinate starch, maltodextrin, gum arabic, gelatin, sodium caseinate, etc. (2) Preparation of oil-in-water (O / W) emulsion: The emulsifier is dissolved in water to form an aqueous phase. Edible oil is added to the aqueous phase under high-speed shearing to form a crude emulsion. The emulsion is then homogenized under high pressure to obtain an oil-in-water (O / W) emulsion. The emulsifier is selected from one or more of the following food emulsifiers: sucrose fatty acid ester, sodium octenyl succinate starch, mono- and diglyceride fatty acid esters, soybean lecithin, etc. The edible oil includes commonly used edible oils, such as soybean oil, rapeseed oil, palm oil, peanut oil, olive oil, etc., and fish oil, algae oil, medium-chain triglyceride (MCT) oil, etc. can also be selected according to the functional requirements of the product. (3) First roasting: The dried laver is roasted once before the addition process. (4) Addition process: The flavor microcapsule powder and the oil-in-water (O / W) emulsion are added to the Porphyra yezoensis substrate; the addition process can be carried out in two ways: one is to pre-mix the two to form a uniform paste or slurry coating liquid and then apply it in one go; the other is to add the emulsion and the flavor microcapsule powder in steps. (5) Secondary baking: The treated seaweed substrate is baked to ensure the coating is cured and the product is crisp. (6) Packaging: Pack the baked products.

[0007] As a further preferred embodiment, in step (1), after the wall material solution and flavor core material are subjected to high-speed shearing to form a uniform suspension, flavor microcapsule powder can be prepared by spray drying. By optimizing the wall material ratio (for example, when sodium octenyl succinate starch and maltodextrin are used in combination, their mass ratio can be adjusted to the range of 1:1 to 3:7) and spray drying parameters (such as inlet air temperature of 160°C to 200°C and outlet air temperature of 80°C to 100°C), microcapsule powder with moderate core material loading and high encapsulation efficiency can be prepared. High encapsulation efficiency is beneficial for better preservation of flavor during subsequent processing and storage, and for achieving controllable release of flavor.

[0008] As a further preferred embodiment, in step (2), the edible oil can be an edible oil rich in unsaturated fatty acids, such as refined rice bran oil, sunflower seed oil, corn oil, etc. In one specific embodiment, refined rice bran oil is selected, and its mass percentage in the emulsion is 5% to 12%. The emulsifier can be appropriately compounded to optimize the emulsion stability. For example, when sucrose fatty acid ester and sodium octenyl succinate starch are compounded, a preferred compounding mass ratio is 1:4. This ratio helps to form an emulsion system with uniform particle size distribution (e.g., 1 to 5 μm) and long-term stability.

[0009] As a further preferred embodiment, in step (2), the rotational speed of the high-speed shearing can be 8000 rpm to 12000 rpm, for example 10000 rpm; the pressure of the high-pressure homogenization can be 20 MPa to 60 MPa, for example 40 MPa, and the number of homogenizations can be 1 to 3 times, for example 2 times.

[0010] As a further preferred embodiment, in step (3), the purpose of the first baking is to improve the mechanical strength of the substrate, stabilize its shape, and control its moisture content. The first baking temperature can be 250°C~300°C, for example 270°C~290°C, and the time is 10 s~30 s, for example 15 s~20 s. After the first baking treatment, the moisture content of the dried seaweed substrate should be controlled between 1% and 5%, preferably 1.5%-2.5%. The substrate with this moisture range can maintain sufficient toughness to avoid breakage during coating and transfer, and also has a suitable pore structure to uniformly absorb the coating liquid.

[0011] As a further preferred embodiment, in step (4), when the flavor microcapsule powder is added in a pre-mixed manner, the mixing mass ratio of the flavor microcapsule powder to the oil-in-water (O / W) emulsion can be 1:0.5 to 1:2, for example 1:1 to 1:1.5, and the mixture is stirred and mixed at room temperature for 5 min to 15 min to form a uniform coating liquid.

[0012] As another preferred embodiment, step (4) can also be carried out in a stepwise manner: first, the oil-in-water (O / W) emulsion is applied to the moistened substrate surface with the emulsion already attached by spraying or roller coating, and then the flavor microcapsule powder is evenly sprinkled or sprayed onto the surface of the Porphyra yezoensis substrate; the total mass ratio of the flavor microcapsule powder to the emulsion can also be controlled within the range of 1:0.5 to 1:2. Stepwise addition is beneficial to achieving layered flavor and texture control.

[0013] As a further preferred embodiment, in step (5), the purpose of the secondary baking is to simultaneously complete the final ripening, flavor formation, and drying and curing of the coating liquid of the laver substrate. The baking temperature can be 250°C~300°C, for example 270°C~290°C, and the time is 10 s~30 s, for example 15 s~20 s. It is necessary to ensure that the coating liquid is completely cured and the laver is not scorched, and the moisture content of the final product is controlled at 1%~2%, preferably 1%-1.5%, thereby forming a unique crispy texture.

[0014] As a further preferred embodiment, in step (6), the product needs to be cooled to room temperature before packaging. The packaging material is preferably a composite film with high barrier properties, such as an oxygen permeability ≤1.0 cm³ / (m²·24h·0.1MPa), and the oxygen residue rate inside the bag after packaging should preferably be less than 2%, preferably less than 1%.

[0015] The present invention also discloses a *Porphyra tenuifolia* product prepared by the method described in any of the foregoing embodiments or preferred embodiments. Beneficial effects

[0016] (1) Through the synergy of microcapsule and emulsion technology, healthy weight gain was achieved and the fat content of the product was significantly reduced; (2) It effectively maintains the crispy texture of seaweed and avoids the textural degradation caused by the increase in colloidal weight; (3) Good flavor release, high product oxidative stability, and extended shelf life; (4) The process is simple and efficient and suitable for industrial production: The unit operations involved in this invention, such as high-speed shearing, high-pressure homogenization, spray drying, roller coating, tunnel baking and packaging, are all highly mature standard technologies in the food industry. The equipment is highly versatile and the process flow is simple and coherent. Attached Figure Description

[0017] Figure 1 1. A process flow diagram for increasing the weight of Porphyra yezoensis nori in this embodiment of the invention; Figure 2 The above figures represent the weight gain test results of the Porphyra stripes nori prepared in the embodiments and comparative examples of this invention. Figure 3 The figures show the test results of fat content and peroxide value of the Porphyra yezoensis nori prepared in the embodiments and comparative examples of the present invention; Figure 4 The sensory evaluation test results of the striped seaweed prepared in the examples and comparative examples are shown below. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. Unless otherwise specified, the equipment and reagents used in the embodiments and experimental examples are commercially available. Unless otherwise stated, all reagents used in this invention are analytical grade reagents. The specific embodiments described herein are for illustrative purposes only and are not intended to limit the invention.

[0019] Example 1: A method for increasing the weight of striped laver flakes while maintaining their flavor, comprising the following steps: (1) Preparation of flavor microcapsule powder: 2.5 kg of sodium octenyl succinate starch (OSA starch) and 2.5 kg of maltodextrin (mass ratio 1:1) were weighed and added to 45 kg of deionized water. The mixture was stirred at 50°C until completely dissolved, preparing a wall material solution with a solid content of approximately 10%. 5 kg of compound seasoning (ingredients: 50% salt, 25% white sugar, 15% yeast extract, 8% bonito powder, 2% soy sauce powder) was added to the wall material solution. The mixture was homogenized at 10,000 rpm for 5 min using a high-speed shear mill to form a uniform suspension. The suspension was dried in a centrifugal spray dryer with an inlet air temperature set at 185°C and an outlet air temperature controlled at 90°C. The microcapsule powder at the bottom of the dryer was collected, cooled, and sealed for later use. Testing showed that the microcapsule powder had a core material loading rate of 25%, an encapsulation efficiency of 92%, an angle of repose of 35°, and good flowability.

[0020] (2) Preparation of oil-in-water (O / W) emulsions: 0.5 kg of sucrose fatty acid ester (SE-15) and 2.0 kg of OSA starch were weighed and slowly added to 89.5 kg of deionized water. The mixture was stirred at 50°C until completely dissolved to form an aqueous phase, which was then cooled to room temperature (25°C). 8.0 kg of refined rice bran oil was weighed as the oil phase. The oil phase was slowly added to the aqueous phase at 10,000 rpm using a high-speed shear mill, and shearing was continued for 3 minutes to form a crude emulsion. The crude emulsion was homogenized twice using a high-pressure homogenizer at 40 MPa to obtain a fine-textured, glossy oil-in-water (O / W) emulsion. After standing for 24 hours, the emulsion showed no stratification or oil separation, indicating good stability.

[0021] (3) Preparation of coating solution: 10 kg of the flavor microcapsule powder obtained in step (1) and 10 kg of the oil-in-water (O / W) emulsion obtained in step (2) (mass ratio 1:1) were placed in a planetary mixer. The mixture was stirred and mixed for 10 min at room temperature to obtain a uniform, particle-free, paste-like coating solution.

[0022] (4) Baking once: The continuous dried seaweed substrate is baked once at 270°C for 15 seconds to reduce its moisture content to about 2.5% and make it brittle for subsequent coating.

[0023] (5) Add microcapsule powder and emulsion: The above coating liquid was evenly applied to the surface of the dried laver substrate after one baking using a roller coater. The coating amount deviation was ensured to be ≤3% by controlling the roller speed and monitoring in real time with a laser thickness gauge, and the mass ratio of dried laver substrate to coating liquid was 1:1.2.

[0024] (6) Second baking: The coated continuous seaweed sheets are then placed in a tunnel oven and baked a second time at 280°C for 18 seconds. This process simultaneously completes the final ripening of the seaweed, flavor formation, and drying and curing of the coating liquid.

[0025] (7) Packaging: After the second baking, the seaweed sheets are cooled to room temperature, weighed, and then packed into KOPP / CPP high-barrier packaging bags (oxygen permeability ≤1.0 cm³ / (m²·24h·0.1MPa)). An oxygen absorber is added and the bags are sealed to ensure that the residual oxygen rate inside the bags is less than 1%. Example 2

[0026] A method for increasing the weight of striped laver sheets while maintaining their flavor includes the following steps: (1) Preparation of flavor microcapsule powder: Weigh 2.0 kg of gum arabic and 3.0 kg of gelatin (mass ratio 2:3), add them to 45 kg of deionized water at 50°C, and stir until completely dissolved to prepare a wall material solution. Add 5 kg of flavor core material (composition the same as in Example 1) to the above wall material solution, and homogenize using a high-speed shear mill at 10,000 rpm for 5 min to form a uniform suspension. Spray dry the suspension with the inlet air temperature set at 180°C and the outlet air temperature controlled at 85°C. Collect the obtained microcapsule powder, cool it, and set it aside for later use. Testing showed that the core material loading rate of the microcapsule powder was 22%, and the encapsulation efficiency was 88%.

[0027] (2) Preparation of oil-in-water (O / W) emulsions: 1.2 kg of mono- and diglyceride fatty acid esters and 0.8 kg of soybean lecithin were weighed and slowly added to 88.0 kg of deionized water. The mixture was stirred and dissolved at 60°C to form an aqueous phase, which was then cooled to room temperature. 10.0 kg of medium-chain triglyceride (MCT) oil was weighed as the oil phase. The oil phase was slowly added to the aqueous phase at 10,000 rpm using a high-speed shear mill, and sheared continuously for 3 minutes to form a crude emulsion. The crude emulsion was homogenized twice using a high-pressure homogenizer at 50 MPa to obtain an oil-in-water (O / W) emulsion. This emulsion showed no significant stratification after standing for 24 hours.

[0028] (3) Baking once: The continuous dried seaweed substrate was baked once at a temperature of 260°C for 20 seconds to reduce its moisture content to about 3%.

[0029] (4) Step-by-step coating: First, the oil-in-water (O / W) emulsion obtained in step (2) is uniformly sprayed onto the surface of the *Porphyra tenera* substrate after one baking using an atomizing spraying device. Then, the flavor microcapsule powder obtained in step (1) is immediately evenly spread onto the moistened substrate surface coated with the emulsion using a vibrating sieve. By controlling the spraying and spreading amounts, the final mass addition ratio of the microcapsule powder to the emulsion is 1:1.5 (on a dry basis).

[0030] (5) Second baking: The coated seaweed sheets are placed in a tunnel oven and baked a second time at 280°C for 15 seconds to cure the coating and complete the final cooking of the seaweed.

[0031] (6) Packaging: After baking, the products are cooled, weighed, and sealed in high-barrier packaging bags. Comparative Example 1:

[0032] This comparative example uses a conventional process of soaking in seasoning liquid and secondary baking to prepare seasoned seaweed. The specific steps are as follows: (1) One-time baking: The rolled dried seaweed substrate is continuously passed through an oven at 260°C for 10 to 15 seconds to make it brittle and easy to absorb liquid.

[0033] (2) Preparation of high-oil and high-sugar seasoning liquid: Add 50 kg of water, 18 kg of white sugar, 10 kg of edible salt, 12 kg of brewed soy sauce, 20 kg of refined soybean oil, 3 kg of maltodextrin, and 2 kg of yeast extract to a heated stirring tank in sequence. Heat to 75°C~80°C and stir at high speed continuously at this temperature for 20 min~30 min to dissolve or emulsify the components and form a homogeneous, high-viscosity seasoning liquid. This seasoning liquid is a simple oil-water mixture and has not undergone special high-pressure homogenization to form a stable emulsion.

[0034] (3) Coating (Immersion): The seaweed substrate after one baking is continuously and evenly immersed in the above-mentioned hot seasoning liquid through a roller coating machine. By precisely controlling the roller speed, the weight gain rate of the seaweed substrate reaches about 120%~130%.

[0035] (4) Secondary baking: The soaked seaweed sheets are immediately transferred to a tunnel oven at 270°C and baked at a conveying speed of about 0.4 m / s to promote moisture evaporation, sugar caramelization and Maillard reaction, thus forming flavor and color.

[0036] (5) Packaging: After the product is cooled to room temperature, it is measured and sealed in an aluminum-plastic composite high-barrier bag (oxygen permeability ≤1.0 cm³ / (m²·24h·0.1MPa)). Comparative Example 2:

[0037] Traditional methods for increasing the weight of Porphyra yezoensis seaweed products by adding exogenous colloidal substances include the following steps: (1) Baking: The rolled dried seaweed substrate is continuously passed through an oven at 260°C for 10 to 15 seconds to make it brittle.

[0038] (2) Preparation of colloidal weight-gain solution: Add 55 kg of water to a heated stirring tank, and while stirring, add 0.8 kg of xanthan gum and 1.2 kg of carrageenan. Heat to 85°C~90°C and continue stirring at high speed at this temperature for at least 30 min until the colloid is completely dissolved, forming a homogeneous, high-viscosity transparent solution. Then, cool the solution to about 60°C, add 10 kg of refined vegetable oil, and then add 12 kg of white sugar, 10 kg of edible salt, 6 kg of soy sauce powder, 4 kg of bonito powder, and 1 kg of yeast extract in sequence. Continue stirring at 60°C for 20 min~30 min to ensure that the components are evenly dispersed, thus obtaining an oil-containing colloidal weight-gain solution. In this system, the oil phase is not homogenized under high pressure and exists in the form of dispersed droplets.

[0039] (3) Coating (Immersion): The seaweed substrate after one baking is continuously immersed in the above colloidal weight gain liquid through a roller coating machine. The roller speed is controlled to make the seaweed substrate reach the expected weight gain rate (about 110%~120%).

[0040] (4) Secondary baking: The coated seaweed sheets are first passed through a preheating zone at a temperature of 95°C at a speed of about 0.1 m / s to allow the colloidal weight-adding liquid to initially gel and fix onto the seaweed surface. Then, they are immediately placed in the main baking zone and rapidly baked at 270°C for 12 s to complete the ripening and final dehydration of the seaweed.

[0041] (5) Cutting and packaging: Cut the baked seaweed sheets according to specifications, cool them to room temperature, measure them, and seal them in high-barrier packaging bags. Test Example 1, Test Method

[0042] 1.1 Determination of texture In TPA mode, place the whole seaweed product flat in the center of the texture analyzer testing platform. Measurement parameters: Use a TP4*1000 probe, set the deformation to 50%, and set the speeds before, during, and after the test to 1.00, 0.50, and 2.00 mm / s respectively. The interval between the first and second pressure applications is 10 s. The brittleness value at the first pressure application is the first peak on the curve; a high value indicates poor brittleness.

[0043] 1.2 Determination of weight gain rate Take uncoated dried laver substrate (initial weight denoted as M0), coat it, bake it, and weigh it (denoted as M1). The formula for calculating the weight gain rate (%) is as follows:

[0044] 1.3 Method for determining crude fat content The fat content in oats was determined using the Soxhlet extraction method according to GB / T 5009.6-2003. Approximately 1g of seaweed (mass denoted as M) was weighed, rolled into a filter paper tube, and placed in the extractor. The lower end was connected to a receiving flask that had been dried to constant weight (initial constant weight of the receiving flask denoted as Mi). Petroleum ether was added to two-thirds of the volume of the receiving flask. The flask was placed in a water bath for heating, and the Soxhlet extractor was secured. Extraction was performed for approximately 10 hours. Finally, the receiving flask was slowly removed, and the filter paper roll was placed in a ventilated area to allow the petroleum ether to evaporate completely. The flask was then placed in an oven at 95℃~105℃ for drying for 1~2 hours. After cooling in a desiccator for 25 minutes, it was weighed. The above operation was repeated until the mass of the receiving flask remained constant (denoted as M). f The formula for calculating fat content is as follows:

[0045] 1.4 Peroxide value: The determination method was performed according to Method I of GB 5009.227-2023. The specific procedure was as follows: Weigh 2-3 g (accurate to 0.001 g) of seaweed sample into a 250 mL iodine flask, add 30 mL of chloroform-glacial acetic acid (Vchloroform:Vglacial acetic acid = 2:3), dissolve, then add 1.00 mL of saturated potassium iodide solution, shake for 30 s, place in the dark for 3 min, remove, add 100 mL of water and 1 mL of powder indicator, shake well, and immediately titrate to the endpoint with sodium thiosulfate standard titrant. A blank test was also performed (content value < 0.15 a / 100 a, use 0.002 mol / L standard titrant; content value > 0.15 q / 100 q, use 0.01 mol / L standard titrant).

[0046] In the formula, X - Peroxide value content in sample X, g / 100 g; V - The volume of standard titrant consumed during the titration, in mL; V0 – The volume of standard titration solution consumed in the blank test, in mL; C - Concentration of standard titration solution, mol / L: M - Sample mass, g; 0.1269 – The mass of iodine equivalent to 1 mL of standard titration solution, in g / mol; 100 - Conversion factor.

[0047] 1.5 Sensory evaluation: Twelve evaluators with professional sensory training were selected. Before the evaluation, the specific scoring indicators for seaweed were explained to the 12 evaluators (see Table 1), and all 12 evaluators had the same understanding of each sensory indicator. The 12 evaluators gave a unified score to the seaweed, and the highest and lowest scores were removed. The sensory scores of the remaining 10 evaluators were used as the standard, and their average was taken. The total score was calculated by the arithmetic mean of the scores of each item.

[0048] Table 1: Sensory Evaluation Criteria Data Analysis

[0049] Each measurement indicator was repeated using 3 samples. SPSS 26 was used to analyze the mean and standard deviation of the experimental data. One-way ANOVA was used to determine the significant differences between samples. Different letters in the same row of data indicate significant differences (p < 0.05). Origin 2024 was used for data processing, analysis and plotting. result:

[0050] Referring to Table 2, in the texture test, Examples 1 and 2 showed significant differences from Comparative Examples 1 and 2 in various indicators. Examples 1 and 2 were relatively balanced in various indicators, ensuring good elasticity, adhesiveness, and chewiness. The comparative examples were relatively poor in various test items. Although Comparative Example 2 was better in some items, it lacked elasticity and its excessive adhesiveness ultimately affected the taste.

[0051] Table 2: Texture test results for each group

[0052] See Figure 2 , Figure 3 , Figure 4 As shown in Table 3, Examples 1 and 2 both achieved significant weight gain while maintaining high levels of sensory evaluation. Comparative Examples 1 and 2, although also showing weight gain, had significantly lower sensory evaluations than Examples 1 and 2. Comparative Example 1 also showed significantly lower levels of fat content and peroxide value.

[0053] Table 3: Tests for health indicators and sensory evaluation

[0054] In summary, this patent achieves multi-dimensional weight gain and quality improvement in *Porphyra yezoensis* products through the synergistic construction of flavor substance microencapsulation technology and a multi-emulsion system. The microencapsulation system effectively solves the sensory irritation problem caused by high-content flavorings, allowing for a significant increase in their addition amount. Simultaneously, the microcapsule wall material itself, as a solid matrix, directly contributes to the increased product quality. The oil-in-water (O / W) emulsion system utilizes its interfacial stability properties to enhance the adhesion and uniform distribution of oils on the *Porphyra yezoensis* substrate, optimizing and increasing the amount of oil added while maintaining the product's sensory quality. Furthermore, the hydrophilic macromolecules such as emulsifiers and stabilizers contained in the emulsion system also contribute to the product's weight gain.

[0055] Although the description of the invention has been quite detailed and particularly of several described embodiments, it is not intended to limit it to any of these details or embodiments or any particular embodiment, but should be considered as providing a broad possible interpretation of the claims by referring to the appended claims and taking into account the prior art, thereby effectively covering the intended scope of the invention. Furthermore, the invention has been described above with respect to embodiments foreseeable by the inventors in order to provide a useful description, and non-substantial modifications to the invention that have not yet been foreseen may still represent equivalent modifications.

Claims

1. A method for increasing the weight of *Porphyra tenuifolia* based on material synergy, characterized in that, The method steps include: (1) Preparation of flavor microcapsule powder: Dissolve the wall material in water to prepare a wall material solution, add the flavor core material, disperse it by high-speed shearing, and then spray dry it to obtain flavor microcapsule powder; the wall material includes one or more of sodium octenyl succinate starch, maltodextrin, gum arabic, gelatin and sodium caseinate; (2) Preparation of oil-in-water (O / W) emulsion: The emulsifier is dissolved in water to form an aqueous phase. Edible oil is added to the aqueous phase under high-speed shearing to form a crude emulsion. The crude emulsion is then homogenized under high pressure to obtain an oil-in-water emulsion. The emulsifier includes one or more of sucrose fatty acid esters, sodium octenyl succinate starch, mono- and diglyceride fatty acid esters, and soybean lecithin. The edible oil includes one or more of soybean oil, rapeseed oil, palm oil, peanut oil, olive oil, fish oil, algal oil, and medium-chain triglyceride (MCT) oil. (3) First roasting: The dried base of the striped laver is roasted once; (4) Addition of microcapsule powder and emulsion: This step is divided into two operation methods. Method 1 is to add emulsion and microcapsule powder in two separate steps. Method 2 is to pre-mix the flavor microcapsule powder obtained in step (1) with the oil-in-water (O / W) emulsion obtained in step (2) and then apply it in one coat. (5) Secondary baking: After adding both the microcapsule powder and the emulsion to the seaweed substrate, a secondary baking is performed; (6) Packaging: Pack the products after the second baking.

2. The weight gain method according to claim 1, characterized in that, In step (1), the mass ratio between the components in the wall material is adjusted according to the different types of wall materials selected; the inlet air temperature of the spray drying is 160°C~200°C and the outlet air temperature is 80°C~100°C; the core material loading rate of the obtained flavor microcapsule powder is 15%~35% and the encapsulation efficiency is greater than or equal to 85%.

3. The weight gain method according to claim 1, characterized in that, In step (2), the edible oil accounts for 3% to 15% of the mass of the emulsion; the ratio of each component in the emulsifier is adjusted according to the different types of emulsifiers selected.

4. The weight gain method according to claim 1, characterized in that, In step (2), the rotational speed of the high-speed shearing is 8000 rpm to 12000 rpm; the pressure of the high-pressure homogenization is 20 MPa to 60 MPa, and the number of homogenization cycles is 1 to 3.

5. The weight gain method according to claim 1, characterized in that, The baking temperature in step (3) is 250°C to 300°C and the time is 10 s to 30 s. After the baking process, the moisture content of the dried seaweed is controlled between 1% and 5%.

6. The weight gain method according to claim 1, characterized in that, In the addition process of step (4), the mass addition ratio of the flavor microcapsule powder to the oil-in-water (O / W) emulsion is 1:0.5~1:

2.

7. The weight gain method according to claim 1, characterized in that, The secondary baking temperature in step (5) is 250°C to 300°C, and the baking time is 10 s to 30 s.

8. A type of laver product, characterized in that, It is prepared by the material synergy-based weight gain method of Porphyra tenuifolia according to any one of claims 1 to 7.

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