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Nutrition-intensified alga dough and production method thereof

A nutrition-enhancing and dough-making technology, which is applied in the food preparation and food fields, can solve the problems of inflexible and convenient use, complex process, and small amount of seaweed added.

Inactive Publication Date: 2009-05-06
孟亮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its shortcoming is that the variety is single, the user is not flexible and convenient enough to use, the amount of seaweed added is small, the process is complicated, and the structure of seaweed changes during the drying and milling process, and then the nutritional content of the seaweed decreases.
Its disadvantage is that the added inorganic salts are difficult to be absorbed by the body

Method used

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  • Nutrition-intensified alga dough and production method thereof
  • Nutrition-intensified alga dough and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0126] Making a kind of nutrition-enhanced seaweed puffy dough suitable for steamed buns, flower rolls, and steamed pasta products: After washing the fresh kelp, boil it at a temperature of 85°C-95°C for 5-10 minutes; Grind to a paste, sieve and set aside;

[0127] Add an appropriate amount of warm water at 18°C ​​to 30°C, 0.2 kg of salt, 3 kg of yeast, and appropriate amount of seasoning into the dough mixer. After stirring evenly, add 40 kg of sieved kelp paste, and stir evenly. Then, under stirring, slowly add 100 kg of flour and appropriate amount of water to knead and knead the dough until it is qualified, then discharge, pack and store.

Embodiment 2

[0129] To make a kind of nutrition-enhanced seaweed dough suitable for baked pancakes, pancakes, grilled pancakes, etc.: wash fresh wakame and cook at 85°C-95°C for 5-10 minutes; cool in cold water Crush and grind to a paste after shaking off water, and pass through a 60-mesh sieve; weigh 100 kg of sieved wakame paste, put it into a stirring and thickening tank, and set it at 85°C-90°C, -0.08Mpa--0.1Mpa Under the condition, the water is concentrated by vacuum pumping, and the amount of extracted water is 50% of the weight of the edible seaweed; it is cooled and discharged for use.

[0130] Add an appropriate amount of warm water at 18°C ​​to 30°C, 2.0 kg of yeast, and an appropriate amount of seasoning into the dough mixer. After stirring evenly, add the above-mentioned concentrated wakame paste, and stir evenly. Then, slowly add 100 kg of flour and an appropriate amount of water under stirring, stir, knead and knead the dough until it is qualified, then discharge, pack and st...

Embodiment 3— Embodiment 15

[0132] According to the preparation method of Example 1 or Example 2, various nutrient-enhanced seaweed doughs were prepared according to the ingredients in Table 1.

[0133] Table 1 embodiment 3-embodiment 15 list of ingredients (kg)

[0134]

[0135]

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Abstract

The invention relates to a nutrition enhancing alga dough and a preparation method thereof, which pertain to the preparation of food and foodstuff. The invention aims at providing a natural nutrition enhancing alga dough product which is characterized by diversified varieties, being flexible and convenient for use, rich and full in nutrition and low in cost and having multiple health functions. The product is realized by adding edible alga into the ingredients of the dough, with the ratio of flour to the edible alga equaling to 1:0.1-1. The invention also provides the ideal preparation method of the nutrition enhancing alga dough, which is characterized by low equipment investment, convenient purchase, simple technique, easy operation, low cost of main raw materials, diversified varieties of products and significant economic benefit. The application of the invention can provide reliable guarantee for the health of human.

Description

technical field [0001] The invention relates to a nutrient-enhanced seaweed dough and a preparation method thereof, which belong to the preparation of food and food material. In particular, it relates to a food dough for cooking, baking and frying which is nutritionally enhanced by using edible seaweed as an additive and a production method thereof. Background technique [0002] The energy, protein, fat and carbohydrates that people take in from food to maintain life are only the basic conditions for human survival. Insufficient intake of micronutrients such as iodine, iron, zinc, calcium, potassium, selenium, and vitamins can also cause so-called "hidden hunger", which seriously affects human health and physical fitness. These micronutrients are therefore called nutritional supplements. Edible seaweed not only contains a large amount of protein, aspartic acid, glutamic acid, alanine, leucine, proline, arginine, phenylalanine, valine, glycine and nearly 20 kinds of amino a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A23L1/337A23L1/29A23L17/60A23L33/00
Inventor 孟亮
Owner 孟亮
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