Laminaria japonica (kelp) is a large marine brown algae growing in low-temperature seawater. It belongs to algae. It can be used in mixing, boiling, stewing, stewing and other cooking methods. Laminaria japonica (kelp) is a vegetable with high nutritional value and certain medicinal value.
In the market, the consumption mode of direct edible kelp is still the main.
Kelp is mostly circulated in supermarkets, convenient and fast, suitable for the fast pace of life, due to the taste and culture of the people and other reasons, but also in the cultural concept of change and guidance. With the continuous improvement of people’s living standards and the accelerated pace of life, besides safety and nutrition, fast and convenient food is the first choice of consumers.
Seaweed products to meet this demand can be divided into two categories: convenience food and set meals for families and individuals, and batch and set food for restaurants and canteens. Such kelp products have emerged in line with the trend of modern consumption and will gradually become an important role in many restaurants and families.
Kelp food is divided into simple processed food and deep processed food.
Simple processed food
The so-called simple processed food refers to the process of purifying, softening, ripening, dehydrating, drying and sterilizing kelp into seaweed silk, roll, end, powder or compound food supplemented with seasoning;
Deep processed food
Deep-processed food refers to the food made by extracting the effective ingredients of kelp or simple processed products of kelp as additives.
Some developed fishery countries in the world have developed a variety of kelp food series. Japan, the United States, the United Kingdom, Canada, Norway and other countries are at a high level.
Especially Japan has a high utilization rate in developing seaweed food processing technology, ranking first in the world in terms of variety and quantity.
The history of development and production of seaweed food in China is relatively short.
Although some new varieties of seaweed food have been developed in recent years, such as enzymatic demodulated seaweed nutrient solution, seaweed squid compound seafood sauce, silver carp seaweed nutrient fish cake, seaweed sauce, etc., it has been difficult to attract consumers, and the quality of seaweed products packaging content is uneven and the flavor is poor. It needs to be solved urgently.
In the market of our country, the consumption mode of direct edible kelp is still the main. Therefore, China urgently needs an efficient and environmentally friendly deep processing method of kelp.
Laminaria japonica (kelp) contains a variety of valuable ingredients, which have attracted more and more attention from scholars at home and abroad.
Supercritical fluid extraction
Supercritical fluid extraction (SFE) is an efficient component separation technology developed rapidly in the field of food and biochemistry in recent years. It has broad application prospects for the separation of various components of kelp by SFE.
We have studied the extraction of polysaccharides, lipids, pigments, polyphenols and terpenoids from laminaria japonica (kelp).
The value of the effective components of kelp has been deeply studied. A small-scale experiment has been carried out successfully, and the extraction conditions of various components in kelp have been determined successfully.
It greatly promotes the further development and utilization of kelp. It has contributed to the comprehensive utilization of marine living resources and the increase of their economic value, as well as to the demand for food, functional proteins and active substances from the sea.