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CN-121970872-A - Method for synergistically improving Porphyra haitanensis seaweed product based on composite enzymolysis-microemulsion embedding

CN121970872ACN 121970872 ACN121970872 ACN 121970872ACN-121970872-A

Abstract

The invention belongs to the technical field of foods, and particularly discloses a method for synergistically improving Porphyra haitanensis seaweed products based on composite enzymolysis-microemulsion embedding. The invention comprises the following steps of (1) carrying out synergistic enzymolysis on porphyra haitanensis by adopting cellulase and pectase under specific temperature and pH condition to improve the texture and palatability of the porphyra haitanensis, (2) constructing an oil-in-water type microemulsion by adopting a microemulsion embedding technology, forming a stable emulsion system by a high-pressure homogenizing technology to realize uniform distribution and efficient retention of grease in a porphyra matrix, and (3) combining the enzymatically hydrolyzed porphyra haitanensis with the microemulsion, and baking the mixture by a specific technology to obtain a high-quality nori product. The invention effectively solves the bottleneck problems of tooth sticking, mouth pasting, poor mouth melting and the like in Porphyra haitanensis processing by the cooperation of biological enzymolysis and physical embedding technology, and provides a reliable technical path for the high-value utilization and domestic replacement of Porphyra haitanensis.

Inventors

  • WANG YIHUI
  • HUANG SI
  • CHEN JUN
  • ZHAI WENXI
  • DAI TAOTAO
  • DENG LIZHEN
  • FENG YINONG

Assignees

  • 南昌大学
  • 江西南大国创院食品科技有限公司

Dates

Publication Date
20260505
Application Date
20260322

Claims (10)

  1. 1. A method for preparing Porphyra haitanensis thallus Porphyrae, characterized in that the method comprises: s1, uniformly spraying a composite enzymolysis liquid on the surface of dried porphyra haitanensis for enzymolysis; S2, uniformly coating micro-emulsion on the enzymatically hydrolyzed porphyra haitanensis, wherein the emulsion is obtained by taking tween 80, lecithin or acacia as an emulsifying agent, taking an oil phase as edible oil and homogenizing by adopting a high-pressure homogenizer; and S3, baking the product obtained in the step S2 to obtain the finished sea sedge.
  2. 2. The method according to claim 1, wherein the complex enzyme in step S1 is composed of cellulase and pectase, and preferably the ratio of cellulase to pectase is 5:3.
  3. 3. The preparation method according to claim 1, wherein the edible oil in the step S2 is one or more selected from corn oil, sunflower seed oil, soybean oil, rapeseed oil, rice bran oil, peanut oil and sesame oil, and the volume fraction of the oil phase is 20-40%, preferably the volume fraction of the oil phase is 20%.
  4. 4. The method according to claim 1, wherein the baking in S3 is a secondary baking at 270-285 ℃ for 10-20S.
  5. 5. A method for preparing Porphyra haitanensis, comprising the steps of: step 1, uniformly spraying an enzymolysis solution containing 0.5% of cellulase and 0.3% of pectase on the surface of dry porphyra haitanensis, and carrying out enzymolysis for 1 hour at a constant temperature of 50 ℃, wherein the pH is controlled to be 4.5-5.5; step 2, uniformly coating emulsion on the enzymatically hydrolyzed porphyra haitanensis, wherein the emulsion is prepared by taking tween 80, lecithin or acacia as an emulsifying agent, taking corn oil as an oil phase, and homogenizing for 3 times under the pressure of 50 MPa by adopting a high-pressure homogenizer; And 3, sequentially performing primary baking at 270 ℃,18 s and secondary baking at 280 ℃ and 18 s, immediately cooling to room temperature after baking, and filling nitrogen and packaging to obtain the finished seaweed.
  6. 6. The preparation method of claim 5, wherein the enzymolysis liquid in step 1 is directly and uniformly sprayed onto the surface of the dried porphyra haitanensis without rehydration treatment before spraying.
  7. 7. The preparation method according to claim 5, wherein 0.1% sodium alginate is added as an enzyme protecting agent in the enzymolysis process of step 1, so as to improve the enzymolysis efficiency.
  8. 8. The preparation method according to claim 5, wherein the emulsifier in step 2 is tween 80, the addition amount is 0.5%, and the most preferable volume fraction of the oil phase is 20%.
  9. 9. The method according to claim 5, wherein in step 3, the baking process adopts a heat pump baking mode, so that the heating is more uniform, and the color and luster of the product are more uniform.
  10. 10. Use of Porphyra haitanensis seaweed obtained by the preparation method according to any one of claims 1-10 in the preparation of food.

Description

Method for synergistically improving Porphyra haitanensis seaweed product based on composite enzymolysis-microemulsion embedding Technical Field The invention belongs to the technical field of foods, and particularly relates to a method for synergistically improving Porphyra haitanensis seaweed products based on composite enzymolysis-microemulsion embedding. Background Sea sedge is taken as a food rich in various nutritional ingredients such as protein, dietary fiber, vitamins, minerals and the like, and the market demand is continuously growing because of the unique flavor and convenience and edibility of the sea sedge which is popular worldwide. However, the Chinese high quality thallus Porphyrae product mainly depends on Porphyrae yezoensis as raw material, and its annual output in China can not meet the consumption demand, and is imported from Japan, korea, etc. in large quantities each year. This not only results in high production costs-the cost of imported raw materials is more than 60% of the total cost of the product, but also risks unstable supply due to international trade policies, maritime and natural disasters, etc. In contrast, porphyra haitanensis is used as a special large-scale cultivation variety in China, the annual yield is more than 70% of the total yield of the porphyra haitanensis in China, the raw material supply is sufficient, the price is only one third of that of the porphyra haitanensis, meanwhile, the active ingredients such as polysaccharide and phycobiliprotein are rich, the nutritional value is high, and the porphyra haitanensis has the potential of replacing imported raw materials. However, the porphyra haitanensis has obvious technical bottlenecks in processing application, such as thick leaves, high cellulose and pectin content, coarse and hard texture, poor mouth-turning property and easy adhesion to the oral cavity, and the seaweed gel and polysaccharide dissolved in the chewing process easily cause obvious tooth adhesion problem, and the prior art generally adopts a method of adding a large amount of vegetable oil to improve the tooth adhesion problem of the porphyra haitanensis, but has obvious defects. The added grease is difficult to stably hold due to strong hydrophilicity on the surface of the porphyra haitanensis, is easy to exude in storage, accelerates oxidation rancidity, and leads to the influence on the appearance, the quality guarantee period and the edible quality of the product. Chinese patent CN201610231125.4 discloses a method for increasing the gram weight of laver by adding a mixture of seaweed gel and edible oil, the method improves the adhesion amount of grease by the bonding effect of the seaweed gel, but the viscosity of the seaweed gel can aggravate the problem of sticking teeth, the mixture is easy to generate burnt odor in the baking process to influence the flavor of the product, chinese patent CN201611008242.0 proposes that the high-temperature enzymolysis treatment is adopted to improve the texture of the laver, the enzymolysis temperature of 70-80 ℃ is adopted, the degradation of cellulose can be accelerated, but the heat-sensitive nutrient components in the altar laver are greatly lost, the stability problem caused by the addition of grease is not solved, and Chinese patent CN202411479866.5 discloses a technology for improving the texture of the laver by preparing a starch-polyphenol nano-structure network through physical field treatment. Disclosure of Invention The invention aims to develop a green, efficient and industrialized porphyra haitanensis deep processing method, which can improve the texture and the stability of grease, and obviously improve the comprehensive quality of the porphyra haitanensis, so that the porphyra haitanensis can be truly replaced by the porphyra haitanensis to become a raw material of high-quality porphyra haitanensis. In order to achieve the purpose of the invention, the invention provides the following technical scheme: The invention discloses a preparation method of Porphyra haitanensis seaweed, which comprises the following steps: s1, uniformly spraying a composite enzymolysis liquid on the surface of dried porphyra haitanensis for enzymolysis; S2, uniformly coating the enzymolysis porphyra haitanensis with micro-emulsion, wherein the emulsion is obtained by taking tween 80, lecithin or acacia as an emulsifying agent, taking an oil phase as edible oil and adopting a high-pressure homogenizer for homogenization. And S3, baking the product obtained in the step S2 to obtain the finished sea sedge. In one embodiment, the complex enzyme in the step S1 consists of cellulase and pectase, and the ratio of the cellulase to pectase is preferably 5:3. In one embodiment, the edible oil in the step S2 is one or more selected from corn oil, sunflower seed oil, soybean oil, rapeseed oil, rice bran oil and peanut oil, and the volume fraction of the oil phase is 20-40%, preferably the volume fraction of the oil phase is