Kelp-flavored food ingredient and preparation method thereof
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A technology for food ingredients and kelp flavor, applied in food preparation, bacteria used in food preparation, food drying, etc., can solve problems such as poor functionality and poor absorption of nutrients
Inactive Publication Date: 2014-01-15
TIANJIN INST OF IND BIOTECH CHINESE ACADEMY OF SCI
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[0003] Aiming at the disadvantages of poor absorption of nutrient components and poor functionality of current kelp products, the present inventio
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[0044] Both Corynebacterium glutamicum and Pediococcus pentosacea can be purchased commercially, and the bacterial strains used in the present invention are all purchased from China Industrial Microorganism Culture Collection and Management Center. . Cellulase, pectinase, and papain are also commercially available.
[0045] 1. Preparation of Corynebacterium glutamicum bacteria liquid: Inoculate Corynebacterium glutamicum into the seed medium from the slant plate (the composition of the seed medium is: peptone 10g / L, yeast extract 10g / L, propanesulfonic acid (MOPS) 42g / L, glucose 20g / L, pH7.4 aqueous solution), cultivated at 30°C and 200rpm for 12 hours to obtain the primary seed liquid, and then transferred the primary seed liquid to fresh seed medium, 30°C 1. Cultivate for 8 hours under the condition of 200rpm to obtain the secondary seed liquid of Corynebacterium glutamicum, that is, the liquid of Corynebacter...
[0060] Step 1 and Step 2 are the same as in Example 1.
[0061] 3. The present embodiment prepares seaweed flavor food ingredients, including the following operations:
[0062] 1) Raw material pretreatment:
[0063] Adopting the dried kelp, removing impurities and dust, pulverizing it to 60-120 mesh (preferably 100 mesh) to obtain dry kelp powder;
[0064] 2) Enzymolysis:
[0065] Take 240g of dried kelp powder, put it into a 5L enzymolysis reaction kettle, add 2760mL of pure water (10-20 times of water), mix well to obtain dry kelp powder, heat up to 40°C (40-50°C is acceptable), adjust pH5.0 (5.0-6.0 is acceptable), then add compound enzyme (cellulase: pectinase: papain = 2:1:1, mass ratio), stir the enzymolysis for 6 hours (3-6 hours are acceptable) to obtain the enzymolysis solution;
[0066] 3) Fermentation:
[0067] Pour the enzymolysis solution (3L) after enzymolysis into a 5L fermenter, raise the temper...
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Abstract
The invention discloses a kelp-flavored food ingredient and a preparation method thereof. The preparation method comprises the following steps: firstly, degrading effective ingredients of kelp by composite enzymes; secondly, fermenting kelp enzymolysis products by corynebacterium glutamicum and pediococcus pentosaceus mixed bacteria; thirdly, further degrading the effective ingredients of the kelp and releasing secondary metabolites with functionality; fourthly, carrying drying or spray drying on fermented products to obtain a kelp food with rich kelp flavor, easily absorbed nutrients, antioxidant activity and antibacterial activity, so that the added value of a product is increased. According to the preparation method, a conventional deep processing process of the kelp is broken through, a composite enzymatic hydrolysis process is organically combined with a food grade microorganism fermentation process, the shortcomings of low utilization rate, unremarkable product flavor, non-effective utilization of the nutrients, poor functionality and the like in the conventional deep processing process of the kelp are overcome, the application range of the kelp product is remarkably expanded, and the economic value of the kelp product is remarkably increased.
Description
technical field [0001] The invention belongs to the technical field of food ingredients. Food ingredients refer to recognized and safe edible substances, and refer to any substances (but not including food additives) that are used in the production and preparation of certain foods and appear in finished products, and specifically relate to a Kelp-flavored food ingredients and a preparation method thereof. Background technique [0002] Kelp is an important economical brown algae in my country, with a large output, a wide distribution range, and a long edible history. Kelp is rich in nutrients and contains a large amount of dietary fiber, alginate, fucose, iodine, mannitol and other active ingredients. However, kelp has a hard texture and is difficult to digest and absorb when eaten directly. In particular, macromolecular polysaccharides such as alginate and fucose cannot exert their physiological functions. Therefore, directly adding kelp raw materials in food cannot bring ...
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