Seaweed beverage and the preparing method thereof

A technology for beverages and seaweeds is applied in the field of preparation of seaweed beverages, which can solve the problems of low nutrient content, fishy smell of seaweed, poor taste, etc., and achieve the effects of solving inconvenience in eating, good taste and convenient eating.

Active Publication Date: 2007-12-05
MARICULTURE INST OF SHANDONG PROVINCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The invention provides a seaweed drink and a preparation method thereof, which can solve the problems of low nutritional content, kelp fishy smell, and poor taste in the prior art

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] ①. Select dry kelp and wash it to remove impurities attached to the surface of kelp;

[0031] ②. Soak, soak the dried kelp in water for about 4 hours, so that the kelp can fully absorb water and swell;

[0032] ③. Crush, beat the kelp into a homogenate in a beater;

[0033] ④. Enzymolysis, put the kelp pulp into the enzymolysis container, add cellulase for enzymolysis, the amount of enzyme added is 1-6% of the weight of the kelp pulp, adjust the pH to 4.5, control the temperature to 40°C, and stir evenly. Enzymolysis for 3 hours to form kelp enzymatic hydrolysis solution;

[0034] ⑤. To inactivate the enzyme, heat the enzymatic solution to 80°C and keep the temperature for 15 minutes to inactivate the enzyme;

[0035] ⑥. Filtration, the enzymatic solution after deactivation needs to be filtered, and is filtered with a 200-mesh filter sieve to remove the residue and obtain a clarified kelp extract;

[0036] ⑦. Deodorization treatment and flavor blending, based on the ...

Embodiment 2

[0039] ①. Select dry kelp and wash it to remove impurities attached to the surface of kelp;

[0040] ②. Soak, soak the dried kelp in water for about 8 hours, so that the kelp can fully absorb water and swell;

[0041] ③. Crush, beat the kelp into a homogenate in a beater;

[0042] ④. Enzymatic hydrolysis, put the kelp pulp into the enzymatic hydrolysis container, add papain for enzymolysis, the amount of enzyme added is 1-6% of the weight of the kelp pulp, adjust the pH to 5.5, control the temperature to 55°C, stir evenly, and enzymatically Decompose for 6 hours to form kelp enzymatic hydrolysis solution;

[0043] ⑤. To inactivate the enzyme, heat the enzymatic solution to 100°C and keep the temperature constant for 30 minutes to inactivate the enzyme;

[0044] ⑥. Filtration, the enzymolysis solution after deactivation needs to be filtered, and is filtered with a 300-mesh filter sieve to remove the residue and obtain a clarified kelp extract;

[0045] ⑦. Deodorization treat...

Embodiment 3

[0048] ①. Select dry kelp and wash it to remove impurities attached to the surface of kelp;

[0049] ②. Soak, soak the dried kelp in water for about 6 hours, so that the kelp can fully absorb water and swell;

[0050] ③. Crush, beat the kelp into a homogenate in a beater;

[0051] ④. Enzymolysis, put the seaweed pulp into the enzymolysis container, add cellulase and papain, the ratio of the two is 1:1, carry out enzymolysis, the amount of enzyme added is 1-6% of the weight of the seaweed pulp, adjust the pH 5.0, control the temperature at 50°C, stir evenly, and enzymatically hydrolyze for 5 hours to form kelp enzymatic hydrolysis solution;

[0052] ⑤. To inactivate the enzyme, heat the enzymatic solution to 90°C and keep the temperature constant for 20 minutes to inactivate the enzyme;

[0053] ⑥. Centrifuge, the enzymolyzed solution after deactivating the enzyme needs to be centrifuged in a centrifuge, the centrifugation parameter is 500r / min, and the time is 10 minutes to ...

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PUM

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Abstract

The present invention provides one kind of kelp beverage and its preparation process. The technological scheme of the present invention is that the kelp beverage consists of kelp extract 86-96 wt%, cassia bark and/or licorice 1-5 wt%, honey 2-8 wt% and citric acid 0.05-1 wt%. Kelp is first enzymolyzed to obtain low molecular weight matters and extract soluble nutritious components, such as polysaccharide, protein, mineral matters, vitamins, etc, and then added with other ingredients to further eliminate fishy smell of kelp and obtain even delicious beverage.

Description

technical field [0001] The invention relates to a drink, in particular to a seaweed drink, and also to a preparation method of the drink. Background technique [0002] my country is rich in seaweed resources, among which the output of kelp ranks first in the world. The application value of seaweed is not only reflected in the edible value, but also has huge application potential and extremely high economical value in many fields and scopes such as ecological environment, marine medicine, functional food, animal feed, development and application of biologically active substances, and bioenergy. value. Strengthening the research and development of seaweed processing has been listed as a key research and development project in my country, which has far-reaching strategic significance. Scientific research shows that seaweed contains various plant compounds that are not found in terrestrial vegetables, among which the physiologically active substances are mainly seaweed polysac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/337A23L2/84A23L1/015A23L1/29A23L2/52A23L5/20A23L17/60A23L33/00
Inventor 王颖
Owner MARICULTURE INST OF SHANDONG PROVINCE
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