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
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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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