CN107410949A - 具有降血压作用的海苔的制备方法 - Google Patents
具有降血压作用的海苔的制备方法 Download PDFInfo
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- CN107410949A CN107410949A CN201710626152.6A CN201710626152A CN107410949A CN 107410949 A CN107410949 A CN 107410949A CN 201710626152 A CN201710626152 A CN 201710626152A CN 107410949 A CN107410949 A CN 107410949A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种具有降血压作用的海苔的制备方法，制备步骤包括原料混合、一次烤制、调味、二次烤制、切片包装。有益效果为：本发明得到降血压作用的海苔经过比对在色泽口感和杂质含量上与市场产品差别不大，但是更加蓬松均匀，片形整齐，厚度均一，经过两次烤制后油脂的风味更佳，具有独特的口感。更加另外本发明得到的海苔具有更高的营养价值，具有降血压作用和保护心肌的效果。
Description
技术领域
本发明涉及海苔的制造方法，具体是一种具有降血压作用的海苔的制备方法。
背景技术
众所周知海苔是一种大型绿藻，品种繁多，现已发现的就有70多种，资源极为丰富且稳定。海苔不仅具有丰富的营养价值，而且具有增强免疫、抗衰老、抗凝血、降血脂和抑制血栓形成等作用。
将紫菜加工成海苔片后，浓缩了紫菜当中的各种B族维生素，特别是核黄素和尼克酸的含量十分丰富，还有不少维生素A和维生素E，以及少量的维生素C。海苔中含有15%左右的矿物质，其中有维持正常生理功能所必需的钾、钙、镁、磷、铁、锌、铜、锰等，其中含硒和碘尤其丰富，这些矿物质可以帮助人体维持机体的酸碱平衡，有利于儿童的生长发育，对老年人延缓衰老也有帮助，所以海苔片是一种健康食品。
现有技术如授权公告号为CN 202819535U的中国发明专利，公开了一种将包装开封后发粘的情况也很少的调味海苔。该发明利用在海苔上形成微细孔解决了海苔开封后发粘的问题。但是该发明制得的海苔均匀性不足，碎片多，且不具有良好的降血压作用。
发明内容
本发明的目的在于提供具有降血压作用的海苔的制备方法，制备得到的海苔具有更高的营养价值，具有降血压作用和保护心肌的效果。
本发明针对背景技术中提到的问题，采取的技术方案为：具有降血压作用的海苔的制备方法，包括原料混合、一次烤制、调味、二次烤制、切片包装。调味步骤中，调味料的组成为盐85~95份，胡椒2~9份，0.01~0.09份的手性精氨酸。手性精氨酸组成为D-精氨酸：L-精氨酸体积比为1:33~54。上述手性精氨酸可以减少氧自由基的生成，增强海苔的降血压作用效果，并且可以促使血管内皮细胞产生NO，避免引发体内自由基的链式反应，从而达到保护心肌的效果。将上述调味剂均匀撒于海苔表面。
作为优选，原料混合步骤为在100份清洗干净的紫菜中加入10~20份胡萝卜匀浆液、1~4份膨松剂、0.8~2.5份增稠剂和3~8份活性蛋白，在40~60℃条件下搅拌均匀。紫菜中富含γ-氨基丁酸（GABA），降血压作用与肾素血管紧张素***（RAS）有关，长期食用人体血清中血管紧张素Ⅱ（ANG-Ⅱ）含量下降，NO含量提高。活性蛋白的氨基酸序列为AGPGGLGGAGPGGLGAGGLGGLGAGAGGAGGLGGLGGGAGAAAAAQAAAAANAAGLGGGSHATAAARAAAANSGLGAGAARAAASAAARATAAGAGRGTAASAAAQAHAATKAQGGSHAHAAAAAHAAASSVIHGGGHGGHGGHGGDYHKPGY。上述活性蛋白可对紫菜细胞中的GABA进行保护，在紫菜高温烤制过程中，GABA的结构与活性不被破坏，但是具体作用机理尚不明确。
作为优选，胡萝卜匀浆液是将胡萝卜煮3~10 min后捞出用高速匀浆机打浆，为了良好利用胡萝卜中的营养物质，利用加热煮胡萝卜后的水煮紫菜5~20s，充分保留紫菜的风味。
作为优选，原料混合步骤中，膨松剂和增稠剂溶液需最后加入混合浆液中，充分搅拌，从而可以获得口感酥脆的海苔。
作为优选，一次烤制步骤为在洗净的玻璃平板上涂食用油，把搅好的浆液倒入，涂成0.2~0.7cm的厚层。将海苔液在150~170℃的烤制通道中加热1~3秒钟。
作为优选，二次烤制为将调味后的海苔片上层利用压片机涂油压平，然后进行翻转，升高烤制温度，在200~400℃加热5~7秒钟。利用压片机涂油压平后二次烤制，能同充分固定调味混合物，并保证油分涂抹的均匀性，使定量调味的盐的损失减小，从而保持均一的口味和良好的海苔片外观。
作为优选，一次烤制步骤和二次烤制步骤中所用的食用油为香油和菜籽油的混合物，油类混合物涂布在玻璃平板上利用按压进行涂布。上述食用油烤制的海苔香味浓郁，口感酥脆，按压涂布可保证油分布均匀。
作为优选，切片包装步骤是将海苔切片，进行真空包装。
与现有技术相比，本发明的优点在于：1）本发明方法每一步制备步骤均有准确数据，重现性好，适合规模化生产；2）制备的海苔呈均匀的黄绿色,表面干燥均匀，口感酥脆，无焦糊味，无腥味，组织蓬松均匀，片形整齐，紫菜分布均匀，厚度均匀；3）氨基酸序列为AGPGGLGGAGPGGLGAGGLGGLGAGAGGAGGLGGLGGGAGAAAAAQAAAAANAAGLGGGSHATAAARAAAANSGLGAGAARAAASAAARATAAGAGRGTAASAAAQAHAATKAQGGSHAHAAAAAHAAASSVIHGGGHGGHGGHGGDYHKPGY的活性蛋白可对紫菜细胞中的GABA进行保护，在紫菜高温烤制过程中，GABA的结构与活性不被破坏。制备得到的海苔具有血压作用和保护心肌的效果。
具体实施例
下面通过实施例对本发明方案作进一步说明：
实施例1：
具有降血压作用的海苔的制备方法，包括原料混合、一次烤制、调味、二次烤制、切片包装。调味步骤中，调味料的组成为盐85~95份，胡椒2~9份，0.01~0.09份的手性精氨酸。手性精氨酸组成为D-精氨酸：L-精氨酸体积比为1:33~54。上述手性精氨酸可以减少氧自由基的生成，增强海苔的降血压作用效果，并且可以促使血管内皮细胞产生NO，避免引发体内自由基的链式反应，从而达到保护心肌的效果。将上述调味剂均匀撒于海苔表面。
原料混合步骤为在100份清洗干净的紫菜中加入10~20份胡萝卜匀浆液、1~4份膨松剂、0.8~2.5份增稠剂和3~8份活性蛋白，在40~60℃条件下搅拌均匀。紫菜中富含γ-氨基丁酸（GABA），降血压作用与肾素血管紧张素***（RAS）有关，长期食用人体血清中血管紧张素Ⅱ（ANG-Ⅱ）含量下降，NO含量提高。上述活性蛋白可对紫菜细胞中的GABA进行保护，在紫菜高温烤制过程中，GABA的结构与活性不被破坏，但是具体作用机理尚不明确。
作为优选，胡萝卜匀浆液是将胡萝卜煮3~10 min后捞出用高速匀浆机打浆，为了良好利用胡萝卜中的营养物质，利用加热煮胡萝卜后的水煮紫菜5~20s，充分保留紫菜的风味。
原料混合步骤中，膨松剂和增稠剂溶液需最后加入混合浆液中，充分搅拌，从而可以获得口感酥脆的海苔。
一次烤制步骤为在洗净的玻璃平板上涂适量食用油，把搅好的浆液倒入，涂成0.2~0.7cm的厚层。将海苔液在150~170℃的烤制通道中加热1~3秒钟。
二次烤制为将调味后的海苔片上层利用压片机涂油压平，然后进行翻转，升高烤制温度，在200~400℃加热5~7秒钟。利用压片机涂油压平后二次烤制，能同充分固定调味混合物，并保证油分涂抹的均匀性，使定量调味的盐的损失减小，从而保持均一的口味和良好的海苔片外观。
一次烤制步骤和二次烤制步骤中所用的食用油为香油和菜籽油的混合物，油类混合物涂布在玻璃平板上利用按压进行涂布。上述食用油烤制的海苔香味浓郁，口感酥脆，按压涂布可保证油分布均匀。
切片包装步骤是将海苔切片，进行真空包装。
实施例2：
具有降血压作用的海苔的制备方法，最优选步骤为：
1）原料混合：在100份清洗干净的紫菜中加入14份胡萝卜匀浆液、3份膨松剂、1.4份增稠剂和6份活性蛋白，膨松剂和增稠剂溶液需最后加入混合浆液中，在50℃条件下搅拌均匀。胡萝卜匀浆液是将胡萝卜煮8 min后捞出用高速匀浆机打浆，为了良好利用胡萝卜中的营养物质，利用加热煮胡萝卜后的水煮紫菜15s，充分保留紫菜的风味；
2）一次烤制：在洗净的玻璃平板上涂适量香油，把搅好的浆液倒入，涂成0.4cm的厚层。将海苔液在160℃的烤制通道中加热2秒钟；
3）调味：调味料的组成为盐90份，胡椒6份，0.06份的手性精氨酸。手性精氨酸组成为D-精氨酸：L-精氨酸体积比为1:40。将上述调味剂均匀撒于海苔表面；
4）二次烤制：将调味后的海苔片上层利用压片机涂香油压平，然后进行翻转，升高烤制温度，在200~400℃加热5~7秒钟；
5）切片包装：将海苔切片，进行真空包装。
实施例3：
具有降血压作用的海苔的感官评价。
复合海苔片样品由10人组成的品尝小组品尝评分。评分人员评分前，先用温水漱口，再按评分方法和评分标准对产品各个指标评分，一次评分完后，用温
水漱口，进行下一次评分，评完后在备注中写下总体意见，包括产品感官评价标准上列出的和未列出的。
表1感官质量评分指标
表2市场产品与本产品感官质量评分比较
本发明得到降血压作用的海苔经过比对在色泽口感和杂质含量上与市场产品差别不大，但是外形有所提高，蓬松均匀，片形整齐，厚度均匀，另外本发明得到的海苔具有更高的营养价值，具有降血压作用和保护心肌的效果。
本发明的操作步骤中的常规操作为本领域技术人员所熟知，在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明，应理解的是以上所述仅为本发明的具体实施例，并不用于限制本发明，凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等，均应包含在本发明的保护范围之内。
SEQUENCE LISTING
<110> 兰溪市沉默生物科技有限公司
<120> 具有降血压作用的海苔的制备方法
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Claims (8)
1.具有降血压作用的海苔的制备方法，包括：原料混合、一次烤制、调味、二次烤制、切片包装，其特征在于：所述的调味步骤中，调味料的组成为盐85~95份，胡椒2~9份，0.01~0.09份的手性精氨酸。
2.根据权利要求1所述的具有降血压作用的海苔的制备方法，其特征在于：所述的中调味料中含有的精氨酸组成为D-精氨酸：L-精氨酸体积比为1:33~54。
3.根据权利要求1所述的具有降血压作用的海苔的制备方法，其特征在于：所述原料混合步骤为在100份清洗干净的紫菜中加入10~20份胡萝卜匀浆液、1~4份膨松剂、0.8~2.5份增稠剂和3~8份活性蛋白，在40~60℃条件下搅拌均匀。
4.根据权利要求3所述的具有降血压作用的海苔的制备方法，其特征在于：所述活性蛋白氨基酸序列为AGPGGLGGAGPGGLGAGGLGGLGAGAGGAGGLGGLGGGAGAAAAAQAAAAANAAGLGGGSHATAAARAAAANSGLGAGAARAAASAAARATAAGAGRGTAASAAAQAHAATKAQGGSHAHAAAAAHAAASSVIHGGGHGGHGGHGGDYHKPGY。
5.根据权利要求1所述的具有降血压作用的海苔的制备方法，其特征在于：所述的一次烤制步骤为在洗净的玻璃平板上涂食用油，把搅好的浆液倒入，涂成0.2~0.7cm的厚层。将海苔液在150~170℃的烤制通道中加热1~3秒钟。
6.根据权利要求1所述的具有降血压作用的海苔的制备方法，其特征在于：所述的二次烤制为将调味后的海苔片上层利用压片机涂油压平，然后进行翻转，升高烤制温度，在200~400℃加热5~7秒钟。
7.根据权利要求1所述的具有降血压作用的海苔的制备方法，其特征在于：所述的一次烤制步骤和二次烤制步骤中所用的食用油为香油和菜籽油的混合物，油类混合物涂布在玻璃平板上利用按压进行涂布。
8.根据权利要求1所述的具有降血压作用的海苔的制备方法，其特征在于：所述切片包装步骤是将海苔切片，进行真空包装。
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