DF (dietary fiber)-rich functional kelp jam and preparation method thereof

Abstract

The invention provides a preparation method of DF (dietary fiber)-rich functional kelp jam, which comprises the following steps: (A) selecting dried kelps; (B) dry blowing and soaking in acetic acid solution; (C) rinsing; (D) coarse grinding; (E) enzymolysis and removing fishiness; (F) thermal reaction; and (G) homogenizing. According to the preparation method, nutritional ingredients in cells are released through enzymolysis, and macromolecular substances are changed into small molecular substances, so that the DF-rich functional kelp jam is easier to be absorbed by a human body; through yeast fermentation and fishiness removing, sporophyll extract of Undaria pinnatifida is added, and seasoning is supplemented for reasonable seasoning, so that the produced kelp jam is unique in flavor and fresh and fragrant in taste. In the preparation method, the wastes remaining in processing of seaweeds of kelp residues, sporophyll of Undaria pinnatifida and the like are taken as the raw materials, so that the pollution to environment is reduced, and the utilization value of the kelps and the Undaria pinnatifida can be increased.

Description

technical field [0001] The invention generally relates to the field of food processing, in particular to a functional kelp sauce rich in dietary fiber and a preparation method thereof. Background technique [0002] Kelp is rich in nutrition, which contains a lot of dietary fiber, alginate, brown algae polyphenols, fucoidan sulfate, iodine, mannitol, etc. Among them, dietary fiber can promote intestinal peristalsis and excrete toxins from the body. Fucoidan sulfate has the effects of lowering blood fat, blood sugar and cholesterol, and has anti-oxidation, anti-bacterial, anti-viral, anti-tumor, anti-cardiovascular disease, and anti-inflammatory properties. Diabetic syndrome, liver protection and inhibition of hyaluronidase lysinase and other extensive biological activities, while iodine can prevent the occurrence of hyperthyroidism; mannitol has the effects of lowering blood pressure, diuresis and detumescence. But because fresh sea-tangle is difficult to keep fresh, so trad...

AI Technical Summary

Problems solved by technology

The preparation method of kelp sauce in the prior art usually only uses citric acid to remove fishy smell (for example: the preparation method of kelp sauce in the patent of patent application publication number CN102715494A), but its removal effect is not good, and it is easy to produce sour taste that is not easy to remove. Affect the taste of seaweed sauce

At present, in the production process of seaweed sauce, it is difficult to release the nutrients in seaweed only by boiling and beating. Many ingredients in seaweed are not digested and absorbed after people eat

[0004] At present, during the processing of kelp or wakame, leftovers such as kelp slag and wakame spore leaves will be produced. Since the kelp slag is not shaped and the fibers of wakame spore leaves are more and harder, they are usually discarded as waste, which not only causes environmental pollution but also causes kelp Dregs and wakame spore leaves are also rich in nutrients, and discarding them is also a waste of resources