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Processing method of sargassum fusiforme oral liquid

A vegetable oral liquid and processing method technology, which is applied in the field of hijiki oral liquid processing, can solve problems such as hidden safety hazards and residual impurities, and achieve the effects of convenient consumption, low bacterial content, and improved nutritional and health care value

Inactive Publication Date: 2014-12-03
颜贤鹏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although hijiki has many beneficial effects, the dried hijiki caught in the sea contains a lot of impurities, such as dust, metal powder, sand and gravel, etc. Most of them are manually sorted in traditional technology, and there will still be impurities after treatment. There are certain safety hazards in the direct consumption of dried hijiki. Hijiki has a unique smell. This unique smell is popular among many hijiki lovers. If it can be processed to retain the unique flavor of hijiki and improve the Oral liquid with the purity of sargassum will greatly reduce the risk of ingesting harmful impurities and improve the absorption efficiency of sargassum nutrients

Method used

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  • Processing method of sargassum fusiforme oral liquid
  • Processing method of sargassum fusiforme oral liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The processing method of the hijiki oral liquid comprises the following steps: (1) soaking and washing, placing the hijiki material in clear water to wash away the salinity and sediment on the surface of the material, the weight ratio of the clear water to the hijiki being 1:3-5, Soaking time is 2-3 hours; (2) Cooking, remove and drain the soaked materials and put them in a steamer for cooking, the cooking temperature is 100-120°, and the cooking time is 2-3 hours; (3) Vacuum drying, put them in a closed Heating and drying in the container and vacuuming at the same time, the pressure in the container is kept below 800Pa, the drying time is 40-50min, and the moisture content of the material after completion is below 15%; 40 mesh, separate the bud ear from the stem and remove the bud ear, and keep the stem; (5) pulverize, grind the screened material through a pulverizer, so that the particle size of the material is less than 3mm; (6) acid wash out arsenic, Soak the pulver...

Embodiment 2-5

[0026] See Table 1 for the parameters of each step in Examples 2-5.

[0027]

[0028] Table 1

[0029] As can be seen from Table 1, the hijiki oral liquid prepared by this process is far lower than the 100cfu / g bacterial content allowed by the national standard.

Embodiment 6-10

[0031] See Table 2 for the parameters of each step in Examples 6-10.

[0032]

[0033] Table 2

[0034] The nutritional components of the oral liquid obtained in Examples 6-10 are consistent with the aforementioned research results, and a variety of auxiliary nutritional elements are added, which is suitable for long-term administration.

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Abstract

The invention provides a processing method of a sargassum fusiforme oral liquid. The processing method comprises the steps: (1) soaking and cleaning; (2) cooking; (3) vacuum drying, namely putting materials in a sealed vessel, heating, drying, and simultaneously vacuum pumping; (4) screening, namely screening the materials by virtue of a vibration screen, separating bud panicles from stems, removing the bud panicles and reserving the stems; (5) crushing; (6) performing arsenic removal by virtue of acid pickling, namely soaking the crushed materials in a citric acid aqueous solution; (7) performing dilution after concentration, namely filtering the mixed liquor after acid pickling by virtue of 80-100-mesh filter cloth to obtain sargassum fusiforme slurry, evaporating for drying the sargassum fusiforme slurry, mixing the sargassum fusiforme slurry subjected to evaporating drying and an auxiliary material containing a sweetener, and diluting by adding water; and (8) carrying out sterilizing and filling to obtain a finished product. The processing method has the beneficial effects that the unique flavor of sargassum fusiforme is kept, the purity of effective components of the sargassum fusiforme are increased, the sargassum fusiforme oral liquid is convenient to take; the bacterial content is low, and the sargassum fusiforme oral liquid is health and safe; the processing process is reasonable, and impurities are effectively removed to enable the contents of the effective components of the product to be stable.

Description

technical field [0001] The invention relates to the field of food deep processing, in particular to a processing method for hijiki oral liquid. Background technique [0002] Hijiki is a plant of the genus Sargassum in the family Phaeophyta Sargassum, also known as jade grass, seaweed hexagon, also known as sea barley, antlers, etc. It is a shallow beach head algae distributed in Liaoning, Shandong, Fujian, Zhejiang and other provinces. Hijiki contains a variety of trace elements necessary for the human body. It is semi-quantitatively analyzed and determined by spectroscopic method. On the surface, Hijiki contains 14 kinds of trace elements, and the content (×10 -6 ) is Na8600, K2800~8600, Fe2800~8600, Ca2800, Si2800~8600, Mg280~860, P860, Sr280~860, Mn8.6, Cu0.28, A186, Zn8.6, V2.8, Ti28~86, Some of these trace elements (such as Fe, Cu, Mn, etc.) have certain physiological activities, participate in the biochemical synthesis of certain enzymes, hormones and vitamins in the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/0532A23L1/29A23L29/256A23L33/00
CPCA23L17/60A23L33/00A23V2002/00
Inventor 颜贤鹏
Owner 颜贤鹏
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