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Kelp 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 discomfort of diabetics and other problems, and achieve the effects of increasing storage capacity, preventing microbial spoilage, and being easy to squeeze and filter

Active Publication Date: 2015-03-18
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 removed, and diabetics are not suitable for drinks containing sugar

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] A preparation method of kelp drink, the preparation method includes the following steps:

[0044] (A) Preparation of kelp extract:

[0045] (1) Cleaning: Soak kelp raw materials in water for 10-12 hours at room temperature, and then rinse them;

[0046] (2) Enzymatic hydrolysis and crushing: pulverize the cleaned kelp raw material in step (1), then blanch it with 1% citric acid water at 60°C for 15 minutes, add water and account for 0.2% of the kelp weight Mix the pectinase in the mixture uniformly and treat it at 35°C for 2.5 hours to obtain an enzymatic hydrolysate. After crushing the enzymatic hydrolysate, perform quick freezing at -4°C;

[0047] (3) Fermentation: After thawing the enzymatic hydrolysate obtained in step (2), add 0.005% fresh yeast and 0.01% pectinase by weight of enzymatic hydrolysate for fermentation, and the fermentation temperature is 0°C;

[0048] (4) Nanofiltration: Separate the juice from the fermented product obtained in step (3), dilute the juice with...

Embodiment 2

[0055] A preparation method of kelp drink, the preparation method includes the following steps:

[0056] (A) Preparation of kelp extract:

[0057] (1) Cleaning: Soak the raw kelp in water for 11 hours at room temperature, then rinse it off;

[0058] (2) Enzymatic hydrolysis and crushing: crush the raw kelp after cleaning in step (1), then blanch it with 1.1% citric acid water at 75°C for 18 minutes, add water and account for 0.3% of the kelp weight Mix the pectinase in the same mixture uniformly, and treat it at 37°C for 2.75 hours to obtain an enzymatic hydrolysate. After crushing the enzymatic hydrolysate, perform quick freezing at -8°C;

[0059] (3) Fermentation: After thawing the enzymatic hydrolysate obtained in step (2), add 0.0075% fresh yeast and 0.03% pectinase by weight of enzymatic hydrolysate to ferment, and the fermentation temperature is 0°C;

[0060] (4) Nanofiltration: the fermented product obtained in step (3) is separated into juice, after filtration, the juice is dil...

Embodiment 3

[0067] A method for preparing a kelp drink according to claim 1, wherein the preparation method comprises the following steps:

[0068] (A) Preparation of kelp extract:

[0069] (1) Cleaning: Soak the raw kelp in water for 12 hours at room temperature, then rinse it off;

[0070] (2) Enzymatic hydrolysis and crushing: crush the raw kelp after cleaning in step (1), then blanch it with 1.25% citric acid water at 90°C for 20 minutes, add water and account for 0.5% of the kelp weight Mix the pectinase in the mixture uniformly and treat it at 40°C for 3 hours to obtain an enzymatic hydrolysate. After crushing the enzymatic hydrolysate, it is quick-frozen at -10°C;

[0071] (3) Fermentation: After thawing the enzymatic hydrolysate obtained in step (2), add 0.01% fresh yeast and 0.05% pectinase by weight of the enzymatic hydrolysate to ferment, and the fermentation temperature is 0°C;

[0072] (4) Nanofiltration: the fermented product obtained in step (3) is separated into juice, and after fi...

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PUM

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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 beverage with rich nutrition, health care, and blood lipid reduction and a preparation method thereof. Background technique [0002] Kelp, also known as sea scallop or seaweed, is a collective term for marine algae. It is usually fixed on the bottom of the sea or on a solid structure. It is a single plant or a long string of simple plants composed of basic cells. Aquatic plants whose stems or leaves cannot be distinguished in large numbers. Such as kelp, seaweed, stone cauliflower, asparagus, etc. The individuals of kelp are single-celled and the populations are multi-celled. There are more than 70 known species that can be used by humans. They are known as "longevity dishes" because of their rich nutrition and health care effects. [0003] Kelp is a plant with high iodine content, its scientific name is Laminaria japonica Aresch, also known as kelp, Chinese cabbage, Phaeophy...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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