阅读说明：本技术 一种海带酥制作方法 (Method for making kelp crisp ) 是由 邱碧香 邱舒琼 于 2021-10-11 设计创作，主要内容包括：本发明属于食品技术领域,特别涉及一种海带酥制作方法,包括：在干燥的海带表面以60～80℃喷涂糖浆并搅拌,获得喷糖海带的过程；将喷糖海带在80～90℃烘干的过程；以及将烘干后的喷糖海带在120～130℃烘烤并冷却,获得海带酥的过程；所述海带酥包括如下按重量百分比计的原料：83.5～85％海带,10～11.5％糖浆和4.5～5％芝麻。本发明所提供的海带酥制作方法,海带酥不含面粉且可有效解决传统海带酥碎屑率高的问题。(The invention belongs to the technical field of food, and particularly relates to a method for making kelp crisp, which comprises the following steps: spraying syrup on the surface of the dried kelp at the temperature of 60-80 ℃ and stirring to obtain sugar-sprayed kelp; drying the sugar-sprayed kelp at 80-90 ℃; and baking the dried sugar-sprayed kelp at 120-130 ℃ and cooling to obtain kelp crisps; the kelp crisp comprises the following raw materials in percentage by weight: 83.5-85% of kelp, 10-11.5% of syrup and 4.5-5% of sesame. According to the preparation method of the kelp crisp, the kelp crisp does not contain flour and can effectively solve the problem of high chipping rate of the traditional kelp crisp.)

1. A method for making a kelp crisp is characterized by comprising the following steps:

spraying syrup on the surface of the dried kelp at the temperature of 60-80 ℃ and stirring to obtain sugar-sprayed kelp;

drying the sugar-sprayed kelp at 80-90 ℃;

and baking the dried sugar-sprayed kelp at 120-130 ℃ and cooling to obtain kelp crisps;

the kelp crisp comprises the following raw materials in percentage by weight:

83.5-85% of kelp, 10-11.5% of syrup and 4.5-5% of sesame.

2. The method for producing the kelp crisp according to claim 1, which comprises the following steps:

s1, soaking and boiling the kelp in the soaking solution to obtain soaked kelp;

s2, drying the soaked kelp to obtain dried kelp;

s3, spraying syrup on the surface of the dried kelp at the temperature of 60-80 ℃, and stirring to obtain sugar-sprayed kelp;

s4, putting the sugar-sprayed kelp into a mold and paving;

s5, drying the spread sugar-sprayed kelp at 80-90 ℃;

s6, baking the dried sugar-sprayed kelp at 120-130 ℃ and cooling to obtain the kelp crisp.

3. The method for making the crisp kelp according to claim 1, wherein the syrup comprises white granulated sugar, maltose, lactose, flavoring cooking wine, edible salt, trehalose, disodium 5' -ribonucleotide and flavoring essence.

4. The method for making the kelp crisp according to claim 1, wherein the drying is carried out by hot air drying, and the drying time is 2 hours.

5. The method for making the kelp crisp according to claim 1, wherein the baking time is 10-15 min.

6. The preparation method of the kelp crisp according to claim 1, wherein the cooling is performed by cold air, the cooling temperature is 15-20 ℃, and the cooling time is 10-20 min.

Technical Field

The invention belongs to the technical field of food, and particularly relates to a method for making kelp crisp.

Background

The kelp contains various polysaccharides, is rich in mineral substances and contains alginate, can inhibit the digestion and absorption of fat by a human body, and has a certain weight-reducing effect, so that the kelp is widely used in the field of instant food.

The common types of the instant kelp foods mainly comprise kelp cakes, kelp chips, kelp biscuits, kelp crisps and the like. Among them, the kelp crisp is popular in the market due to its crisp taste. However, the traditional kelp crisp, such as the kelp crisp disclosed in patent CN101248893B, contains a large amount of flour and sugar, and is usually prepared by frying in oil in order to ensure a crisp taste, which results in a significant increase in the calorie of the kelp crisp and is not good for the health of users, and meanwhile, the traditional kelp crisp contains a large amount of flour, which results in a high chipping rate, generates a large amount of chippings in production and transportation, reduces the integrity of products, and reduces the edible taste of users.

Disclosure of Invention

In order to overcome the defects of the prior art, the technical problems to be solved by the invention are as follows: provides a method for preparing kelp crisp which does not contain flour, is not fried and has low crumb rate.

In order to solve the technical problem, the invention provides a method for making kelp crisp, which comprises the following steps:

spraying syrup on the surface of the dried kelp at the temperature of 60-80 ℃ and stirring to obtain sugar-sprayed kelp;

drying the sugar-sprayed kelp at 80-90 ℃;

and baking the dried sugar-sprayed kelp at 120-130 ℃ and cooling to obtain kelp crisps;

the kelp crisp comprises the following raw materials in percentage by weight:

83.5-85% of kelp, 10-11.5% of syrup and 4.5-5% of sesame.

The invention has the beneficial effects that: the formula of the kelp crisp is adjusted to obtain the kelp crisp without flour, so that the heat of the kelp crisp can be effectively reduced; spraying the syrup on the surface of the kelp at the temperature of 60-80 ℃ and stirring, so that the uniformity of the syrup on the surface of the kelp can be effectively improved, meanwhile, part of the syrup is promoted to permeate into the kelp, the crisp flavor of the kelp is enhanced, the syrup is prevented from being solidified on the surface of the kelp when being stirred at the low temperature (less than 60 ℃), and the uniformity of the syrup attached to the surface of the kelp is reduced; the sugar-sprayed kelp is sequentially subjected to gradually-heated drying and baking treatment to gradually evaporate free water and combined water in the sugar-sprayed kelp from the kelp and reduce the water content of the sugar-sprayed kelp, so that the problem of high crisp and chippy rate of the kelp due to nonuniform water content in the drying or baking process of the sugar-sprayed kelp is avoided, and meanwhile, a protective layer formed by syrup is uniformly attached to the surface of the kelp, so that the generation of chippings due to excessive water loss of the sugar-sprayed kelp in the high-temperature baking process can be further avoided; and cooling the sugar-sprayed kelp after baking to solidify the syrup attached to the surface of the kelp through cooling treatment, thereby achieving a crispy effect.

Detailed Description

In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.

A method for making kelp crisp comprises the following steps:

spraying syrup on the surface of the dried kelp at the temperature of 60-80 ℃ and stirring to obtain sugar-sprayed kelp;

drying the sugar-sprayed kelp at 80-90 ℃;

and baking the dried sugar-sprayed kelp at 120-130 ℃ and cooling to obtain kelp crisps;

the kelp crisp comprises the following raw materials in percentage by weight:

83.5-85% of kelp, 10-11.5% of syrup and 4.5-5% of sesame.

The formula of the kelp cake is adjusted, and 10-11.5% of syrup is sprayed on the surface of 83.5-85% of kelp to obtain the kelp cake without flour, so that the heat of the kelp cake can be effectively reduced; the syrup is sprayed on the surface of the kelp at the temperature of 60-80 ℃ and stirred, so that the uniformity of the syrup on the surface of the kelp can be effectively improved, meanwhile, part of the syrup is promoted to permeate into the kelp, the crisp flavor of the kelp is enhanced, the syrup is prevented from being solidified on the surface of the kelp when stirred at the low temperature (less than 60 ℃), and the uniformity of the syrup attached to the surface of the kelp is reduced.

It should be noted that sesame is an optional item, and may be selectively added or not added according to actual requirements.

Will spout the sugared kelp and carry out stoving and the stoving processing that heaies up gradually in proper order to the free water that will spout in the sugared kelp gradually and combine water to evaporate from the kelp, reduce the water content of spouting the sugared kelp, thereby avoid because spouting the sugared kelp in the stoving or toast the in-process because the water content is inhomogeneous leads to the crisp high problem of piece rate of kelp, simultaneously because the kelp surface evenly adheres to the protective layer that is formed by the syrup, can further avoid spouting the excessive loss of water of sugared kelp in high temperature toasting process and lead to clastic production.

And cooling the sugar-sprayed kelp after baking to solidify the syrup attached to the surface of the kelp through cooling treatment, thereby realizing the crisp effect.

Preferably, the preparation method of the kelp crisp comprises the following steps:

s1, soaking and boiling the kelp in the soaking solution to obtain soaked kelp;

s2, drying the soaked kelp to obtain dried kelp;

s3, spraying syrup on the surface of the dried kelp at the temperature of 60-80 ℃, and stirring to obtain sugar-sprayed kelp;

s4, putting the sugar-sprayed kelp into a mold and paving;

s5, drying the spread sugar-sprayed kelp at 80-90 ℃;

s6, baking the dried sugar-sprayed kelp at 120-130 ℃ and cooling to obtain the kelp crisp.

Wherein, in S1, the kelp is pre-cut, and in one embodiment, the kelp is pre-cut in a long strip shape.

The flavor soaking and boiling step is to soak the kelp in the flavor soaking liquid, so that the flavor soaking liquid permeates into the kelp by boiling, and the functions of removing fishy smell and increasing the flavor of the kelp are achieved. Preferably, the formula of the taste soaking liquid is as follows: 12% of syrup, 1.5% of edible salt, 3.0% of flavoring wine, 1.0% of delicate flavour liquid and 0.2% of edible essence and spice.

Wherein the fresh taste liquid is a 5' -flavour development disodium nucleotide aqueous solution containing 0.1-0.5 wt%.

Preferably, the time for soaking and boiling is 1.0-1.2 h, and the boiling temperature is 90-95 ℃.

The drying is a process of putting the soaked kelp into a freezer for freeze drying, specifically, the soaked kelp is put into the freezer, the temperature of the freezer is-25 ℃, and the time is 10 hours, so that the kelp is put into the freezer to avoid the deterioration and the color change of the kelp, and the color of the kelp is always kept in dark green, meanwhile, through a long-time freeze drying process, free water or combined water in cells of a thallus of the kelp is crystallized, the water content of the kelp is preliminarily reduced, meanwhile, the cracking of the cells is promoted through the crystallization process of the free water or the combined water in the cells, so that part of components in subsequent syrup can permeate into the kelp, and the flavor of the kelp is improved.

Preferably, the drying temperature is 80-90 ℃ and the time is 2.0 h.

The syrup is prepared by placing various raw materials into a jacketed kettle or a seasoning tank, heating to a slightly boiling state, and finally adding a certain amount of boiled water to perform constant volume.

The sesame is used as an optional material, and when sesame is selected to be added, sesame can be scattered or mixed in the process of stirring syrup and drying kelp.

Wherein the stirring can be manual stirring or mechanical stirring.

The sugar-sprayed kelp is placed in a mould and laid flat so as to keep the surface of the sugar-sprayed kelp in the mould smooth, and avoid that the sugar-sprayed kelp is heated unevenly in the subsequent drying and baking process due to uneven thickness of the sugar-sprayed kelp in the mould, thereby reducing the quality of the crisp finished kelp product.

Preferably, the thickness of the paving is 0.5-1.0 cm.

Preferably, the die is a mesh disc, namely a die with a latticed bottom surface, so that excessive syrup is allowed to flow out through the bottom surface of the die, the excessive syrup is prevented from being gathered on the bottom surface of the die in a subsequent process, the syrup distribution of the finished kelp crisp product is not uniform, the quality of the finished kelp crisp product is reduced, meanwhile, the front surface and the back surface of the sugar-sprayed kelp can be simultaneously heated through the bottom surface of the die in the subsequent drying and baking processes, the drying and baking efficiency is further improved, the local breakage of the sugar-sprayed kelp due to the fact that the two surfaces of the sugar-sprayed kelp are heated unevenly in the drying and baking processes is avoided, the chipping rate of the finished kelp crisp product is improved, and the taste of the finished kelp crisp product is reduced.

Optionally, the drying is performed in a rotary oven, and in an actual production process, the dried kelp subjected to sugar spraying can be flaked and cut into small pieces, so that the situation that the kelp subjected to sugar spraying is easy to break due to a certain water content difference between the inside and the outside of the kelp subjected to sugar spraying in a subsequent high-temperature baking process is avoided.

And (3) baking the dried sugar-sprayed kelp at high temperature to enable the syrup to form caramel flavor in high-temperature baking, and further reducing the water content of the sugar-sprayed kelp to further shape the sugar-sprayed kelp.

Preferably, the water content of the roasted sugar-sprayed kelp is 1.5-3.5%.

The roasted sugar-sprayed kelp is put into a cooling chamber for air cooling and cooling, so that the syrup attached to the surface of the kelp is solidified through air cooling and the sugar-sprayed kelp is completely formed, the generation of scorched bitter taste and hard core in the sugar-sprayed kelp can be effectively avoided through continuous air cooling, and simultaneously, the brittleness and color of the sugar-sprayed kelp are improved.

In the actual production process, if the production line is a continuous production line, in order to improve the heat dissipation effect of the roasted sugar-sprayed kelp, a cooling system, such as an air cooling machine and the like, can be installed on the production line to promote the heat dissipation of the sugar-sprayed kelp.

Further, the syrup comprises white granulated sugar, maltose, lactose, seasoning cooking wine, edible salt, trehalose, disodium 5' -ribonucleotide and edible essence and spice.

Preferably, the kelp crisp is composed of the components shown in table 1:

TABLE 1

Further, the drying is carried out by adopting hot air drying, and the drying time is 3 h.

Further, the baking time is 10-15 min.

Further, the cooling is carried out by cold air, the cooling temperature is 15-20 ℃, and the cooling time is 10-20 min.

Example 1

A method for making kelp crisp comprises the following steps:

s1, soaking 84kg of strip-shaped kelp in a flavor soaking solution for boiling for 1.2 hours to obtain flavor soaked kelp, wherein the flavor soaking solution is prepared according to the formula of the flavor soaking solution;

s2, drying the soaked kelp at the drying temperature of-25 ℃ for 10 hours to obtain dried kelp;

s3, dissolving and mixing 5.0kg of white granulated sugar, 1.8kg of maltose, 1.5kg of lactose, 1.0kg of cooking wine, 0.9kg of edible salt, 0.8kg of trehalose, 0.15kg of disodium 5' flavour development nucleotide and 0.05kg of lemon oil in 20kg of water to obtain syrup;

s4, spraying syrup on the surface of the dried kelp at 80 ℃, stirring, and continuously adding 4.8kg of sesame in the stirring process to obtain sugar-sprayed kelp;

s5, putting the sugar-sprayed kelp into a mould and paving the kelp to a thickness of 1.0 cm;

s5, drying the spread sugar-sprayed kelp in a rotary oven at 80 ℃ for 2 hours;

s6, baking the dried sugar-sprayed kelp at 125 ℃ for 15min, putting the baked sugar-sprayed kelp into a cooling chamber, and cooling at 20 ℃ for 20min to obtain the kelp crisp with the water content of 3.5%.

Example 2

A method for making kelp crisp comprises the following steps:

s1, soaking 83.5kg of strip-shaped kelp in a flavor soaking solution for 1 hour to obtain flavor soaked kelp, wherein the flavor soaking solution is prepared according to the formula of the flavor soaking solution;

s2, drying the soaked kelp at the drying temperature of-5 ℃ for 2 hours to obtain dried kelp;

s3, dissolving and mixing 5.0kg of white granulated sugar, 1.8kg of maltose, 1.5kg of lactose, 1.0kg of cooking wine, 1.2kg of edible salt, 0.8kg of trehalose, 0.15kg of disodium 5' flavour development nucleotide and 0.05kg of lemon oil in 20kg of water to obtain syrup;

s4, spraying syrup on the surface of the dried kelp at 70 ℃, stirring, and continuously adding 5.0kg of sesame in the stirring process to obtain sugar-sprayed kelp;

s5, putting the sugar-sprayed kelp into a mould and paving the kelp to be 0.5cm thick;

s5, drying the spread sugar-sprayed kelp in a rotary oven at 90 ℃ for 2 hours;

s6, baking the dried sugar-sprayed kelp at 120 ℃ for 10min, putting the baked sugar-sprayed kelp into a cooling chamber, and cooling at 15 ℃ for 20min to obtain the kelp crisp with the water content of 1.5%.

Example 3

A method for making kelp crisp comprises the following steps:

s1, soaking 85kg of strip-shaped kelp in a flavor soaking solution for boiling for 1h to obtain flavor soaked kelp, wherein the flavor soaking solution is prepared according to the formula of the flavor soaking solution;

s2, drying the soaked kelp at the drying temperature of-5 ℃ for 2 hours to obtain dried kelp;

s3, dissolving and mixing 3.8kg of white granulated sugar, 1.8kg of maltose, 1.5kg of lactose, 1.0kg of cooking wine, 0.9kg of edible salt, 0.8kg of trehalose, 0.15kg of disodium 5' flavour development nucleotide and 0.05kg of lemon oil in 20kg of water to obtain syrup;

s4, spraying syrup on the surface of the dried kelp at 60 ℃, stirring, and continuously adding 4.8kg of sesame in the stirring process to obtain sugar-sprayed kelp;

s5, putting the sugar-sprayed kelp into a mould and paving the kelp to a thickness of 1.0 cm;

s5, drying the spread sugar-sprayed kelp in a rotary oven at 90 ℃ for 2 hours;

s6, baking the dried sugar-sprayed kelp at 130 ℃ for 10min, putting the baked sugar-sprayed kelp into a cooling chamber, and cooling at 20 ℃ for 20min to obtain the kelp crisp with the water content of 3.2%.

Comparative example 1

The preparation method of the kelp crisp is different from the embodiment 1 in that: the syrup was sprayed at 50 ℃.

Comparative example 2

The preparation method of the kelp crisp is different from the embodiment 1 in that: the drying temperature is 120 ℃.

Comparative example 3

The preparation method of the kelp crisp is different from the embodiment 1 in that: spraying syrup without stirring.

Comparative example 4

The preparation method of the kelp crisp is different from the embodiment 1 in that: no drying process was performed.

Example of detection

Undersize detection is carried out on the sea-tangle crisps obtained in examples 1 to 3 and comparative examples 1 to 4 respectively by referring to GB/T23787-.

TABLE 2

Item	Undersize (%)
		Example 1	0.1
Example 2	0.3
		Example 3	0.15
Comparative example 1	3.2
		Comparative example 2	4.0
Comparative example 3	3.7
		Comparative example 4	5.0

As can be seen from table 2, the undersize data of examples 1 to 3 are significantly smaller than the undersize data of comparative examples 1 to 4, which indicates that the method for making the kelp crisp provided by the invention can effectively reduce the chipping rate of the kelp crisp and improve the taste of the kelp crisp.

In conclusion, the kelp crisp making method provided by the invention has the advantages that the kelp crisp without flour is obtained by adjusting the formula of the kelp crisp, and the heat of the kelp crisp can be effectively reduced; spraying the syrup on the surface of the kelp at the temperature of 60-80 ℃ and stirring, so that the uniformity of the syrup on the surface of the kelp can be effectively improved, meanwhile, part of the syrup is promoted to permeate into the kelp, the crisp flavor of the kelp is enhanced, the syrup is prevented from being solidified on the surface of the kelp when being stirred at the low temperature (less than 60 ℃), and the uniformity of the syrup attached to the surface of the kelp is reduced; the sugar-sprayed kelp is sequentially subjected to gradually-heated drying and baking treatment to gradually evaporate free water and combined water in the sugar-sprayed kelp from the kelp and reduce the water content of the sugar-sprayed kelp, so that the problem of high crisp and chippy rate of the kelp due to nonuniform water content in the drying or baking process of the sugar-sprayed kelp is avoided, and meanwhile, a protective layer formed by syrup is uniformly attached to the surface of the kelp, so that the generation of chippings due to excessive water loss of the sugar-sprayed kelp in the high-temperature baking process can be further avoided; and cooling the sugar-sprayed kelp after baking to solidify the syrup attached to the surface of the kelp through cooling treatment, thereby achieving a crispy effect.

The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.