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Production method of kelp seasoning juice containing alginate oligosaccharides

A production method, the technology of fucoidan oligosaccharides, is applied in the production field of seaweed sauce, to achieve the effect of increasing the taste, improving the taste, and efficiently extracting cell components

Active Publication Date: 2012-09-19
荣成协汇食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the technical problems of high viscosity and difficult absorption of polysaccharides by the human body in the preparation of seasoning sauce with kelp as raw material, the present invention provides a kelp containing fucoidan oligosaccharides Production method of sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Take 100g of kelp powder, add 1200ml of water, boil for 10min, cool down, keep warm at 28°C for 30min, add 1g of alginate lyase, the alginate lyase is selected from sigema company, shake well, put the homogenate at 28°C Enzymolysis in the incubator for 3 hours, stirring frequently during the reaction process, so that the enzymolysis reaction can be fully carried out, reacting for 3 hours, boiling to terminate the enzymolysis reaction, centrifuging the enzymolysis kelp liquid at 4000rmp for 10min, taking the supernatant, which is Kelp raw juice prepared by enzymatic hydrolysis; take 100g of the raw kelp juice, 0.0075g of ethyl acetate, 0.3g of glacial acetic acid, 0.05g of sodium glutamate, 14g of sodium chloride, and 3g of high fructose syrup, mix well, and sterilize at high temperature. into a kelp sauce containing oligosaccharides.

Embodiment 2

[0014] Take 100g of kelp powder, add 1500ml of water, boil for 12min, cool down, keep warm at 28°C for 25min, add 0.8g of alginate lyase, the alginate lyase is selected from sigema company, shake well, put the homogenate into 28 Enzymolysis in a constant temperature box at ℃ for 3 hours, stirring frequently during the reaction process, so that the enzymolysis reaction can be fully carried out, reacting for 3 hours, boiling to terminate the enzymolysis reaction, centrifuging the enzymolysis kelp liquid at 4000rmp for 10min, and taking the supernatant, namely Kelp raw juice prepared for enzymatic hydrolysis; take 100g of the raw kelp juice, 0.0047g of ethyl acetate, 0.23g of glacial acetic acid, 0.024g of sodium glutamate, 14g of sodium chloride, and 3.3g of high fructose syrup, mix them evenly, and Sterilize and serve as kelp sauce containing oligosaccharides.

Embodiment 3

[0016] Take 100g of kelp powder, add 1800ml of water, boil for 15min, cool down, keep warm at 28°C for 40min, add 1.5g of alginate lyase, the alginate lyase is selected from sigema company, shake well, put the homogenate into 28 Enzymolysis in a constant temperature box at ℃ for 3 hours, stirring frequently during the reaction process, so that the enzymolysis reaction can be fully carried out, reacting for 3 hours, boiling to terminate the enzymolysis reaction, centrifuging the enzymolysis kelp liquid at 4000rmp for 10min, and taking the supernatant, namely Kelp raw juice prepared for enzymatic hydrolysis; take 100 g of the raw kelp juice, 0.0045 g of ethyl acetate, 0.23 g of glacial acetic acid, 0.02 g of sodium glutamate, 11.3 g of sodium chloride, and 2.3 g of high fructose syrup, and mix them evenly. High-temperature sterilization serves as kelp sauce containing oligosaccharides.

[0017] The raw kelp juice after enzymatic hydrolysis in the above-mentioned examples has a r...

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PUM

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Abstract

The invention relates to the technical field of biology, provides a production method of kelp seasoning juice containing alginate oligosaccharides, and is used for solving the technical problems that the current seasoning juice prepared from a kelp raw material has high viscosity and polysaccharide substances are not easily absorbed by a human body. The production method comprises the following steps: taking kelp powder, adding water to the kelp powder, homogenizing, and adding alginate lyase for enzymolysis to obtain raw kelp juice; and adding ethyl acetate, glacial acetic acid, sodium glutamate, sodium chloride and high fructose corn syrup (HFCS) to the raw kelp juice, and then blending to obtain the kelp seasoning juice. The raw kelp juice in the kelp seasoning juice contains the specific alginate oligosaccharides, and the alginate oligosaccharides have a series of active functions so as to realize the function of efficiently extracting cell components and maximally obtain nutrientsubstances; and the oligosaccharides with specific molecular weight contained in the seasoning juice have the function of improving taste.

Description

technical field [0001] The invention relates to the field of biotechnology, in particular to a production method of seaweed sauce containing fucoidan oligosaccharides. Background technique [0002] At present, condiments are widely used in diet, cooking and food processing. They are mainly used to reconcile taste and smell and have the functions of removing fishy smell, removing mutton, relieving greasiness, increasing fragrance and increasing freshness. Including: brewing condiments, aquatic condiments, etc. Brewed condiments use grains rich in protein and starch as the main raw material. After treatment, they are fermented, that is, a series of biochemical changes are produced by the action of relevant microbial enzymes, and they are transformed into various complex organic substances. , such condiments mainly include: soy sauce, vinegar, sauce, etc.; aquatic condiments mainly include: fish sauce, dried shrimp, shrimp skin, shrimp paste, oyster sauce, crab products, mus...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/228A23L1/09A23L1/337A23L17/60A23L27/22
Inventor 江晓路于建洋沈照鹏胡增淼
Owner 荣成协汇食品股份有限公司