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Kelp fermented beverage brewing method

A fermented drink and kelp technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of monotonous taste and inability to satisfy consumers for long-term consumption, and achieve the effects of reducing sedimentation time, making the product clear and transparent, and preventing arteriosclerosis

Inactive Publication Date: 2014-03-12
威海家晓食品坊有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Kelp is a prokaryotic plant with extremely rich nutritional value. It contains anti-aging substances such as starch glucoamylase, SOD, esterase, lipase, protease and other enzymes. freckles, senile plaques and other diseases, the large amount of dietary fiber contained can help digestion, promote gastrointestinal peristalsis, and have the effect of laxative. It is the best dual-purpose plant for beauty, food and medicine. At present, traditional kelp food is mostly fresh food and dry food, with a single taste, which cannot meet the long-term consumption needs of consumers.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0015] Beat 10 tons of kelp with a beater and put it in an enzymatic hydrolysis tank. The kelp is pre-soaked in the soaking solution at 15-25°C for 30-60 minutes, and ultrasonic treatment is carried out at the same time. The components of the soaking solution are as follows: : edible salt 1.5-2.5%, sodium carbonate 1.0-2.0%, sodium bicarbonate 1.0-2.0%, compound phosphate 0.2-0.4%, the balance is water; heat to 35 ℃, add pectinase 4000 grams, to kelp Enzymolysis of the pectin and fiber in the kelp; the enzymolysis time is 60 minutes; the enzymolysis juice is pumped into the sedimentation tank, and then 1000 grams of pectinase is added to the kelp enzymolysis juice for a second enzymolysis, and the enzymolysis temperature is 30 ℃; after mixing evenly, stand still for 8 hours; filter the kelp juice after the enzymatic hydrolysis and precipitation with a diatomaceous earth filter, which is the kelp enzymatic juice; take the kelp enzymatic juice and add one-thousandth of dry yeast ...

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Abstract

The invention relates to a kelp fermented beverage brewing method. The kelp fermented beverage brewing method is characterized in that kelps are beaten by using a beating machine, and pulp is put in an enzymolysis tank, wherein the kelps are soaked for 30-60 minutes in a soaking solution at the temperature of 15-25 DEG C and are subjected to ultrasonic treatment at the same time, and the soaking solution comprises the following components in percentage by weight: 1.5-2.5% of edible salt, 1.0-2.0% of sodium carbonate, 1.0-2.0% of sodium bicarbonate, 0.2-0.4% of compound phosphate and the balance of water. The kelp fermented beverage has the effect of improving sodium metabolic disorder; by often drinking the kelp fermented beverage, fat is unlikely to generate on artery blood vessel walls, other harmful substances are unlikely to deposit on the artery blood vessel walls, the occurrence of arteriosclerosis can be avoided, and further heart diseases such as coronary heart disease, myocardial infarction and stenocardia are spontaneously and greatly alleviated thereupon.

Description

technical field [0001] The invention relates to a beverage and a preparation method thereof, more specifically to a novel kelp fermented beverage and a brewing method thereof. Background technique [0002] Kelp is a prokaryotic plant with extremely rich nutritional value. It contains anti-aging substances such as starch glucoamylase, SOD, esterase, lipase, protease and other enzymes. freckles, senile plaques and other diseases, the large amount of dietary fiber contained can help digestion, promote gastrointestinal peristalsis, and have the effect of laxative. It is the best dual-purpose plant for beauty, food and medicine. At present, traditional kelp food is mostly fresh food and dry food, with a single taste, which cannot meet the long-term consumption needs of consumers. Contents of the invention [0003] The purpose of the present invention is to provide a new method for the production of kelp fermented beverage by providing a modern bio-enzyme treatment ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L1/29A23L33/00
CPCA23L2/02A23L2/84A23L33/00A23V2002/00
Inventor 陈嘉兴
Owner 威海家晓食品坊有限公司
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