CN102823844B - Kelp jam rich in dietary fiber - Google Patents
Kelp jam rich in dietary fiber Download PDFInfo
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- CN102823844B CN102823844B CN201210325883.4A CN201210325883A CN102823844B CN 102823844 B CN102823844 B CN 102823844B CN 201210325883 A CN201210325883 A CN 201210325883A CN 102823844 B CN102823844 B CN 102823844B
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Abstract
The invention discloses a kelp jam rich in dietary fiber, which has high dietary fiber content, no fishy smell, delicious taste and is capable of reducing blood lipid; the kelp jam is basically formed by the following raw materials by weight: 70%-90% of kelp dreg, 5%-10% of tomato sauce, 1%-2% of edible salt, 1%-3% of white sugar, 0.05%-0.1% of paprika powder, 1%-3% of chilli powder, 1%-2% of soy sauce, 0.1%-0.3% of monosodium glutamate and 0.5%-1.0% of starch, all of which are subjected to boiling. The kelp dreg are prepared according to the following method: taking kelp zymolyte or hydrolysate which is used for extracting Fucoidan, filtering by a 100Mu filter, and determining the oversize product till the water mass is 60-80%.
Description
Technical field
The present invention relates to a kind of kelp dietary fiber sauce, especially a kind of dietary fiber content is high, without fishy smell, delicious flavour and can the kelp sauce that dietary fiber is rich in of reducing blood lipid.
Background technology
Kelp nourishing enriches, containing a large amount of dietary fibers, algin, fucoidan and iodine, sweet mellow wine etc. in it.But because fresh sea-tangle is difficult to preserve, therefore traditional kelp product only has dry sea-tangle, salt marsh sea-tangle, needs the process such as bubble boils time edible, cumbersome.In order to the kind of Mare Foecunditatis alternate product, it take sea-tangle as the kelp sauce that raw material makes that people have invented.
Publication number is the Chinese patent of CN 1457698A, disclose a kind of kelp thick chilli sauce and processing method thereof, it take sea-tangle as base-material, with capsicum, bean flour sauce for auxiliary material, and add the flavouring such as sesame, ginger juice, wherein the weight of sea-tangle is 30% ~ 60%, the weight of bean flour sauce is 20% ~ 30%, the weight of capsicum is 5% ~ 15%, and the weight of the flavouring such as sesame, ginger juice is 8% ~ 20%, and surplus is water.Its processing method is, sea-tangle makes pasty state through cleaning, pulverizing, adding bean flour sauce and chilli powder, and adds the flavouring such as sesame, ginger juice, mixing and stirring, making kelp chili sauce through heating.
Publication number is the Chinese patent of CN 101411464A, relate to a kind of kelp sauce and preparation method thereof, it is by after sea-tangle cleaning, immersion, add the edible salt of sea-tangle weight 15 ~ 25%, the water of 200 ~ 400% is inserted in heater and heated, when temperature is raised to 40 ~ 45 DEG C, add the dietary alkali of sea-tangle weight 2 ~ 10%, continue to be heated to sea-tangle and become pasty state, be cooled to less than 30 DEG C, grind into sea-tangle paste; It is mixed after mixing with flour paste, garlic sauce, thick chilli sauce, salt, sugar, vinegar, kelp sauce is made through heating, bottling after cooling, through exhaust, sealing, sterilization, in kelp sauce the percentage by weight of sea-tangle paste be 50 ~ 70%, flour paste 10 ~ 20%, garlic sauce 1 ~ 3%, thick chilli sauce 5 ~ 12%, salt 1 ~ 5%, sugared 5 ~ 12%, vinegar 1 ~ 3%.
Above two main laminaria sauce are all whole sea-tangle is broken into pasty state obtain with flavoring again, because the fishy smell of sea-tangle own is heavier, be also difficult to fishy smell to be removed, make still there is dense fishy smell in the kelp sauce prepared even if add flavoring in manufacturing process.
In order to avoid kelp sauce contains fishy smell, publication number is the processing method that the Chinese patent of CN 101461512A discloses a kind of sea-tangle sauce product, be by chopping after sea-tangle raw material soaking in acetic acid, pick up placement again, sea-tangle is softened and removes fishy smell; Then use saline rinse, remove acetic acid and the dirt of remained on surface; Use clear water rinsing again, make it to absorb after moisture and put into jacketed pan, add soda ash water by weight 1: 1, boil micro-and vexedly under stirring boil, making sea-tangle meat become paste state; Add while stirring after local flavor flavouring is mixed, and continue vexed boiling, make seasoning evenly and can fully penetrate into sea-tangle inside; Meanwhile, after complex thickener is uniformly dissolved, adds citric acid glue mill all, add while stirring and continue boiling, make its seasoning evenly and sea-tangle inside can be penetrated into; Finally, by the amount tinning of regulation, and get rid of minute bubbles by vacuum suction, tinning vacuum seal carries out sterilization while hot.Although the method can remove the fishy smell of sea-tangle sauce product, need the sea-tangle raw material soaking after by chopping in acetic acid, acetic acid also makes the part nutritional labeling in sea-tangle be destroyed.
China Patent No. is the patent of invention of 200510047582.X, and disclose one " method of preparing fucoidan by enzymatic hydrolysis of brown algae ", its step is by cellulase and pectase, is that 2 ~ 6:1 is mixed with complex cellulase by weight proportion; With the brown alga of pulverizing for raw material, in raw material, add the water of raw material weight 10 ~ 20 times, and add the complex cellulase of raw material weight 0.23 ~ 0.34%, it is enzymolysis 50 ~ 80 minutes under the condition of 6.0 ~ 8.0 at pH, then with 90 ~ 100 DEG C of heating water baths 3 ~ 4 hours, room temperature is down to, centrifugal supernatant; In supernatant, add ethanol produce precipitation, centrifugal supernatant; In gained supernatant, add ethanol again produce precipitation, collecting precipitation; Ether washing and precipitating, vacuum freeze drying precipitates to obtain white powder.Although, the fucoidan in brown alga (sea-tangle) can be extracted in the supernatant well after enzymolysis by the method, the clout (kelp residue) after enzymolysis is centrifugal is namely discarded and waste.
Summary of the invention
The present invention is the above-mentioned technical problem in order to solve existing for prior art, provides a kind of dietary fiber content high and without the kelp sauce being rich in dietary fiber of fishy smell, delicious flavour.
Technical solution of the present invention is: a kind of kelp sauce being rich in dietary fiber, substantially be by kelp residue, catsup, salt, white sugar, zanthoxylum powder, chilli powder, soy sauce, monosodium glutamate and starch are that raw material boils and forms, the mass percent of each raw material is: kelp residue 70 ~ 90%, catsup is 5 ~ 10%, salt 1 ~ 2%, white sugar 1 ~ 3%, zanthoxylum powder 0.05 ~ 0.1%, chilli powder 1 ~ 3%, soy sauce 1 ~ 2%, monosodium glutamate 0.1 ~ 0.3%, starch 0.5 ~ 1.0%, described kelp residue prepares as follows: take sea-tangle enzymolysis liquid or hydrolyzate 100 mesh screen in extracting fucoidan, by oversize dehydration to water content be 60 ~ 80%.
Also containing mass percent is the flour paste of 5 ~ 10%.
The present invention is that to produce the discarded object-kelp residue produced in laminarin (fucoidan) process be raw material, is aided with flavoring and makes.Although kelp residue is sea-tangle enzymolysis or the product after being hydrolyzed, but the dietary fiber in sea-tangle is not destroyed by enzymolysis or hydrolysis, dietary fiber content in kelp residue is made to reach more than 75%, and fishy smell in sea-tangle is most removes because of enzymolysis or hydrolysis, kelp residue is made to there is no fishy smell, add each component to cooperatively interact, rational seasoning, the kelp sauce unique flavor produced, fresh perfume (or spice); Manufacture craft of the present invention is simple, workable; Owing to being rich in dietary fiber in product, consumer, while enjoyment cuisines, can also improve gastrointestinal function, reduce blood fat, be beneficial to healthy.
Detailed description of the invention
Embodiment 1:
According to existing " method of preparing fucoidan by enzymatic hydrolysis of brown algae ", by sea-tangle after cleaning, pulverizing, add the water of sea-tangle weight 18 times, add the complex cellulase (cellulase and pectase weight ratio are 3:1) accounting for raw material weight 0.34%, under the condition of pH value 7, enzymolysis 50min, then boils 3.5 hours at 95 DEG C.After being down to room temperature, use 100 mesh screen, gained oversize press dewatering to water content is 80% of gross mass, as the raw material-kelp residue of production kelp sauce.Take this kelp residue 9 kg, catsup be 0.535 kg, salt 0.1 kg, white sugar 0.1 kg, zanthoxylum powder 0.005 kg, chilli powder 0.1 kg%, soy sauce 0.1 kg%, monosodium glutamate 0.01 kg%, starch 0.05 kg, stir, pour in digester and carry out hot digestion and boil 30 minutes, kelp sauce.Carry out bottled after sauce cooling, at 110 DEG C, sterilization 35min.
Embodiment 2:
According to existing " method of preparing fucoidan by enzymatic hydrolysis of brown algae ", by sea-tangle after cleaning, pulverizing, add the water of sea-tangle weight 20 times, add the complex cellulase (cellulase and pectase weight ratio are 3:1) accounting for raw material weight 0.32%, under the condition of pH value 6, enzymolysis 60min, then boils 4.5 hours at 94 DEG C.After being down to room temperature, use 100 mesh screen, gained oversize press dewatering to water content is 60% of gross mass as the raw material-kelp residue of production kelp sauce.Take this kelp residue 7 kg, catsup be 0.97kg, salt 0.2 kg, white sugar 0.3 kg, zanthoxylum powder 0.01 kg, chilli powder 0.19 kg, soy sauce 0.2 kg, monosodium glutamate 0.03 kg, starch 0.1 kg, flour paste 1.0 kg, stir, pour in digester and carry out hot digestion and boil 30 minutes, kelp sauce.Carry out bottled after sauce cooling, at 110 DEG C, sterilization 35min.
Embodiment 3:
Sea-tangle, after cleaning, pulverizing, adds the water of its weight 17 times, at 98 DEG C, boils 4h.After being down to room temperature, use 100 mesh screen, gained oversize press dewatering to water content is 70% of gross mass, and as the raw material-kelp residue of production kelp sauce, if the pH value of kelp residue is not in 6 ~ 8 scopes, available sodium bicarbonate regulates.Take this kelp residue 8 kg, catsup be 0.63 kg, salt 0.15 kg, white sugar 0.2 kg, zanthoxylum powder 0.07 kg, chilli powder 0.2 kg, soy sauce 0.15 kg, monosodium glutamate 0.02 kg, starch 0.08 kg, flour paste 0.5 kg.Stir, pour in digester and carry out hot digestion and boil 30 minutes, kelp sauce.Carry out bottled after sauce cooling, at 110 DEG C, sterilization 35min.
The effect for reducing blood fat experiment of the embodiment of the present invention 2:
Choose Kunming male mice 60, stochastic averagina is divided into 6 groups, often organizes 10.Be respectively Normal group, hyperlipidemia model group, the basic, normal, high dosage group of kelp residue, kelp sauce (embodiment 1) group.Normal group feeding basal feed; Hyperlipidemia model group feeding high lipid food (adding 10% lard, 0.5% pig cholate, the basal feed of 2% cholesterol); The other feeding of the basic, normal, high dosage component of kelp residue adds the high lipid food of 5%, 10%, 15% kelp residue; Kelp sauce (embodiment 1) group feeding adds the high lipid food of 15% kelp sauce.Experimental session animal freely drinks water and ingests, and experiment periods is 4 weeks.
Kelp residue on the impact of mice serum TC and TG in table 1.The hyperlipidemia model group of feeding high lipid food and the mouse TC level of each kelp residue group are all significantly higher than Normal group (p<0.01), and this shows that high lipid food inducing mouse TC level significantly increases.Compared with hyperlipidemia model group, the mouse TC level of testing each dosage group all has reduction in various degree, and the mouse TC level of each dosage group of kelp residue and kelp sauce group significantly reduces (p<0.05).The mouse TG level of each dosage group of the hyperlipidemia model group of feeding high lipid food, kelp residue and kelp sauce group is all significantly higher than Normal group (p<0.05), and this shows that high lipid food inducing mouse TG level significantly increases.Compared with hyperlipidemia model group, the mouse TG level that kelp residue tests each dosage group and kelp sauce group all has remarkable reduction.
Kelp residue each dosage group and the impact of kelp sauce group on mice serum HDL-C, LDL-C as shown in table 2.The mouse HDL-C level of the hyperlipidemia model group of feeding high lipid food, kelp residue each dosage group and kelp sauce group is all remarkable in Normal group (p<0.05), and this shows that high lipid food significantly reduces mouse HDL-C level.Compared with hyperlipidemia model group, the mouse HDL-C level of each dosage group of kelp residue and kelp sauce group all significantly rises (p<0.05).This shows that each dosage of sea-tangle algae-residue and kelp sauce group all have the effect significantly improving mouse HDL-C level, and kelp residue dosage is larger, and the effect raising HDL-C is better, but there is not significant difference between basic, normal, high dosage group.
From the horizontal situation of change of LDL-C, the mouse LDL-C level of each dosage group of the hyperlipidemia model group of feeding high lipid food, sea-tangle algae-residue and kelp sauce group is all significantly higher than Normal group (p<0.01).Compared with hyperlipidemia model group, the mouse LDL-C level of each dosage of sea-tangle algae-residue and kelp sauce group significantly declines (p<0.05).Show thus, each dosage of sea-tangle algae-residue and kelp sauce group all have the effect significantly reducing mouse LDL-C level, and the addition of dietary fiber is larger, and the effect reducing LDL-C is better, but there is not significant difference between basic, normal, high dosage group.
Sea-tangle algae-residue and kelp sauce group on the impact of stool in mice cholesterol (FC) and liver fat (LF) content in table 3.The kelp residue cholesterol level of testing in each dosage group and kelp sauce stool in mice is significantly higher than Normal group and hyperlipidemia model group (p<0.01), and this shows that kelp residue and kelp sauce have the effect impelling mouse Cholesterol Excretion.In hyperlipidemia model group stool in mice, the content of cholesterol is significantly higher than Normal group (p<0.01), and this may be to ingest high lipid food thus to make in ight soil caused by cholesterol level increases due to the mouse of hyperlipidemia model group.
Table 1 kelp residue is on the impact of mice serum T-CHOL (TC) and serum triglyceride (TG)
Tab.1 Effect of DF from
Laminaria japonicaresidue on TC and TG in mice serum
n=10；
±s
| Group | Dosage (%) | HDL-C(mmol·L-1) | LDL-C(mmol·L-1) | AI |
| Normal group | — | 2.21±0.31 d | 0.51±0.26 d | 0.38±0.21 d |
| Hyperlipidemia model group | — | 0.78±0.55 b | 3.09±0.52 b | 4.89±0.36b |
| Kelp residue low dose group | 5 | 1.33±0.49 bc | 2.37±0.47 bd | 2.21±0.78 bd |
| Dosage group in kelp residue | 10 | 1.37±0.54 bc | 2.30±0.60 bd | 2.02±0.82 bd |
| Kelp residue high dose group | 15 | 1.46±0.77 bc | 2.26±0.72 bd | 1.90±0.51 bd |
| Kelp sauce (embodiment 1 is filled a prescription) | 15 | 1.39±0.50 bc | 2.30±0.61 bd | 2.05±0.83 bd |
Note: compared with Normal group, a:p<0.05, b:p<0.01; Compared with hyperlipidemia model group, c:p<0.05, d:p<0.01.
Table 2 kelp residue is on the impact of mice serum HDL-C (HDL-C), LDL-C (LDL-C) and atherogenic index (AI)
Tab. 2 Effect of DF from
Laminaria japonicaresidue on HDL-C，LDL-C and AI in mice serum
| group | Amount（%） | TC(mmol·L -1) | TG(mmol·L -1) |
| Normal group | — | 2.95±0.27 d | 0.67±0.19 d |
| Hyperlipidemia model group | — | 4.55±0.36 b | 1.24±0.35 b |
| Kelp residue low dose group | 5 | 4.28±0.88 b | 1.18±0.27 b |
| Dosage group in kelp residue | 10 | 4.26±0.71 b | 1.11±0.51 b |
| Kelp residue high dose group | 15 | 4.19±0.52 b | 1.07±0.34 b |
| Kelp sauce (embodiment 1 is filled a prescription) | 15 | 4.23±0.71 b | 1.12±0.52 b |
Note: compared with Normal group, a:p<0.05, b:p<0.01; Compared with hyperlipidemia model group, c:p<0.05, d:p<0.01.
Table 3 sea-tangle algal residue dietary fiber is on the impact of stool in mice cholesterol (FC) and liver fat (LF) content
Tab.4-5 Effect of DF from
Laminaria japonicaresidue on the content of FC and LF
| Group | Dosage (%) | Fecal cholesterol (mg/100g) | Hepatic fat content (%) |
| Normal group | — | 1.01±0.12 d | 24.30±1.62 d |
| Hyperlipidemia model group | — | 3.28±0.11 b | 43.25±2.81 b |
| Kelp residue low dose group | 5 | 5.40±0.21 bd | 35.39±1.82 bd |
| Dosage group in kelp residue | 10 | 5.46±0.20 bd | 33.25±2.41 bd |
| Kelp residue high dose group | 15 | 5.50±0.21 bd | 31.22±1.55 bd |
| Kelp sauce (embodiment 1 is filled a prescription) | 15 | 5.50±0.25 bd | 33.23±2.40 bd |
Note: compared with Normal group, a:p<0.05, b:p<0.01; Compared with hyperlipidemia model group, c:p<0.05, d:p<0.01.
Claims (1)
1. one kind is rich in the kelp sauce of dietary fiber, it is characterized in that by kelp residue, catsup, salt, white sugar, zanthoxylum powder, chilli powder, soy sauce, monosodium glutamate and starch are that raw material boils and forms, the quality of each raw material is: kelp residue 9 kg, catsup is 0.535 kg, salt 0.1 kg, white sugar 0.1 kg, zanthoxylum powder 0.005 kg, chilli powder 0.1 kg, soy sauce 0.1 kg, monosodium glutamate 0.01 kg, starch 0.05 kg, described kelp residue prepares as follows: by sea-tangle through cleaning, after pulverizing, add the water of sea-tangle weight 18 times, add the complex cellulase accounting for raw material weight 0.34%, enzymolysis 50min under the condition of pH value 7, then at 95 DEG C, 3.5 hours are boiled, after being down to room temperature, use 100 mesh screen, gained oversize press dewatering to water content is 80% of gross mass, the weight ratio of described complex cellulase cellulase and pectase is 3:1.
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| CN103141813A (en) * | 2013-03-01 | 2013-06-12 | 泰祥集团技术开发有限公司 | Hoisin sauce and method for making same |
| CN105410873B (en) * | 2015-12-01 | 2018-06-08 | 大连工业大学 | A kind of functional kelp sauce rich in dietary fiber and preparation method thereof |
| CN107467611A (en) * | 2017-08-22 | 2017-12-15 | 安徽本草堂生物科技有限公司 | A kind of processing method of the sandwich sauce of fermented laminaria bread |
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| CN1763212A (en) * | 2005-10-28 | 2006-04-26 | 大连水产学院 | Process for preparing fucoidan by enzymatic hydrolysis of brown algae |
| CN101411464A (en) * | 2008-11-23 | 2009-04-22 | 山东俚岛海洋科技股份有限公司 | Sea tangle catsup and preparation method thereof |
| CN101461512A (en) * | 2009-01-12 | 2009-06-24 | 厦门新阳洲水产品工贸有限公司 | Method for processing sea-tangle sauce product |
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Patent Citations (5)
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|---|---|---|---|---|
| CN1763212A (en) * | 2005-10-28 | 2006-04-26 | 大连水产学院 | Process for preparing fucoidan by enzymatic hydrolysis of brown algae |
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| CN101461512A (en) * | 2009-01-12 | 2009-06-24 | 厦门新阳洲水产品工贸有限公司 | Method for processing sea-tangle sauce product |
| CN101671399A (en) * | 2009-10-10 | 2010-03-17 | 山东大学威海分校 | Preparation method of fucoidan sulfuric ester with high purity and high-sulfate radical content |
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