Laminaria japonica aresch beverage and preparation method thereof

A technology of kelp and beverages, which is applied in food preparation, food extraction, food ingredients, etc., can solve the problems of diabetic patients and other discomforts, and achieve the effects of increasing storage capacity, preventing microbial spoilage, and being easy to squeeze and filter

Active Publication Date: 2014-03-05
ZHEJIANG OCEAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its disadvantage is that the fishy smell of kelp has not been re

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] A kind of its preparation method of kelp drink, described preparation method comprises the following steps:

[0046] (A) Preparation of kelp extract:

[0047] (1) Cleaning: kelp raw materials are soaked in water at room temperature for 10-12 hours, and then rinsed;

[0048] (2) Enzymatic hydrolysis and crushing: crush the kelp raw material cleaned in step (1), then scald it with citric acid water with a mass fraction of 1% at 60°C for 15 minutes, add water, and 0.2% of the weight of kelp The pectinase was evenly mixed, treated at 35°C for 2.5 hours to obtain an enzymatic hydrolyzate, and after crushing the enzymatically hydrolyzed liquid, it was quickly frozen at -4°C;

[0049] (3) Fermentation: After thawing the enzymolysis solution obtained in step (2), add 0.005% fresh yeast and 0.01% pectinase by weight of the enzymolysis solution to ferment, and the fermentation temperature is 0°C;

[0050] (5) Nanofiltration: separate the juice from the fermented product obtaine...

Embodiment 2

[0058] A kind of its preparation method of kelp drink, described preparation method comprises the following steps:

[0059] (A) Preparation of kelp extract:

[0060] (1) Cleaning: Soak kelp raw materials in water at room temperature for 11 hours, then rinse;

[0061] (2) Enzymatic hydrolysis and crushing: crush the kelp raw material cleaned in step (1), then scald it with citric acid water with a mass fraction of 1.1% at 75°C for 18 minutes, add water, and 0.3% of the weight of kelp The pectinase was evenly mixed, treated at 37°C for 2.75 hours to obtain an enzymatic hydrolyzate, and after crushing the enzymolyzate, it was quickly frozen at -8°C;

[0062] (3) Fermentation: After thawing the enzymolysis solution obtained in step (2), add 0.0075% fresh yeast and 0.03% pectinase by weight of the enzymolysis solution to ferment, and the fermentation temperature is 0°C;

[0063] (5) Nanofiltration: separate the juice from the fermented product obtained in step (4), dilute the jui...

Embodiment 3

[0071] A kind of its preparation method of kelp drink as claimed in claim 1, is characterized in that, described preparation method comprises the following steps:

[0072] (A) Preparation of kelp extract:

[0073] (1) Cleaning: Soak kelp raw materials in water at room temperature for 12 hours, then rinse;

[0074] (2) Enzymatic hydrolysis and crushing: crush the kelp raw material cleaned in step (1), then scald it with citric acid water with a mass fraction of 1.25% at 90°C for 20 minutes, add water, and 0.5% of the weight of kelp The pectinase was evenly mixed, treated at 40°C for 3 hours to obtain an enzymatic hydrolyzate, and after the enzymolyzate was crushed, it was quickly frozen at -10°C;

[0075] (3) Fermentation: After thawing the enzymolysis solution obtained in step (2), add 0.01% fresh yeast and 0.05% pectinase by weight of the enzymolysis solution to ferment, and the fermentation temperature is 0°C;

[0076] (5) Nanofiltration: separate the juice from the fermen...

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Abstract

The invention relates to a laminaria japonica aresch beverage and a preparation method thereof. The laminaria japonica aresch beverage consists of the following components in percentage by weight: 20 to 30 percent of laminaria japonica aresch extract, 0.5 to 2 percent of composite sweetening agent, 5 to 8 percent of pinto bean juice, 8 to 10.5 percent of sechium edule juice, 2 to 4 percent of health liquid medicine and 50 to 60 percent of water. The preparation method comprises the steps of preparation of the laminaria japonica aresch extract, preparation of the health liquid medicine, the pinto bean juice and the sechium edule juice, compounding, canning and sterilization. According to the laminaria japonica aresch beverage and the preparation method thereof, a preparation process is convenient; fresh yeasts are added for fermentation after water is added to laminaria japonica aresch for enzymolysis, crushing and cooling, and solids are separated after fermentation to extract clear laminaria japonica aresch juice; compared with a conventional high-temperature enzymatic decomposition extraction method, the method disclosed by the invention has the advantage that the amounts of components such as mannitol and unsaturated fatty acid good to a human body in multiple nutritional elements in the laminaria japonica aresch are remarkably increased.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a kelp drink with rich nutrition, health care and blood fat reduction and a preparation method thereof. [0002] Background technique [0003] Kelp, also known as seaweed and seaweed, is a general term for marine algae. It is usually fixed on the seabed or some solid structure. It is a single plant or a long series of simple plants composed of basic cells. Aquatic plant that does not have stems or leaves when present in large numbers. Such as kelp, laver, asparagus, asparagus and so on. Kelp individuals are unicellular, and the group is multicellular. It is known that there are more than 70 kinds of kelp that can be used by humans. Because they are rich in nutrition and have health care effects, they are known as "longevity vegetables". [0004] Kelp is a plant with high iodine content. Its scientific name is Laminaria japonica Aresch, also known as Kelp, Jiangbaicai, Phaeop...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/84A23L1/29A23L1/337A23L17/60A23L33/00
CPCA23L2/02A23L2/52A23L2/60A23L2/84A23L17/60A23L33/105A23V2002/00A23V2200/3262A23V2200/326A23V2200/324A23V2200/048A23V2250/202A23V2250/21A23V2250/6402A23V2250/262A23V2250/76A23V2300/14A23V2300/24
Inventor 王阳光
Owner ZHEJIANG OCEAN UNIV
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