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Production method for seaweed beverage

A production method and seaweed technology, which are applied in the field of marine organism development and utilization, can solve the problems that seaweed beverages are difficult to achieve without peculiar smell and have a lingering taste, and achieve the effects of good health care function, lingering taste and unique style.

Inactive Publication Date: 2014-04-09
王桂宏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But also there are following deficiencies: one is that the process of removing fishy smell is not provided in the preparation method of this seaweed beverage, presumably must have the fishy smell of seaweed in the seaweed beverage produced; Relatively simple, the mouthfeel of its seaweed drink is also difficult to achieve no peculiar smell, the mouthfeel is soft, harmonious, and mellow, and it meets the needs of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The production method of a seaweed beverage in embodiment 1 of the present invention includes the following steps: material selection, pretreatment, cooking, homogenization, vacuum degassing, fermentation, filtration, and blending processes:

[0030] Said material selection is to select non-polluting marine algae dried kelp as a raw material, first wash it with clean water, remove the leftover material, and then weigh it (according to its weight percentage as follows) for use;

[0031] The pretreatment is to soak the dried kelp in purified water for 10 hours and then rinse it twice, soak it in water containing 8% edible acetic acid for 120 minutes, then rinse it twice with clear water, and rinse it once with pure water;

[0032] Said cooking is cooking in steam at a pressure of one atmosphere for 60 minutes, and then cooling;

[0033] Said homogenization is to add 30 times the pure water, put it into a beating machine for beating for 20 minutes, then be beating for 20 minutes wi...

Embodiment 2

[0040] The method for producing a seaweed beverage according to the second embodiment of the present invention includes the following steps: material selection, pretreatment, cooking, homogenization, vacuum degassing, fermentation, filtration, and blending.

[0041] Said selection of materials is to select pollution-free marine algae plant laver as raw material, first wash it with clean water, remove impurities and then weigh it (as follows by its weight percentage) for use;

[0042] Said pretreatment is to soak the dried laver with purified water for 1 hour and then rinse it twice, soak it in water containing 1% food grade hydrochloric acid for 5 minutes, then rinse it twice with clear water, and rinse it once with pure water;

[0043] Said cooking is cooking in steam with a pressure of one atmosphere for 10 minutes, and then cooling;

[0044] The said homogenate is to add 5 times the pure water, put it into the beater to beat for 0.5 minutes, then use the colloid mill to beat for 0.5...

Embodiment 3

[0051] The method for producing a seaweed beverage of embodiment 3 of the present invention includes the following steps: material selection, pretreatment, cooking, homogenization, vacuum degassing, fermentation, filtration, and blending.

[0052] Said selection of materials is to select pollution-free marine algae Asparagus and Gelidium as raw materials, first wash them with clean water, remove the side impurities, and then weigh them (according to its weight percentage as follows) for use;

[0053] Said pretreatment is to soak Asparagus and Gelidium in purified water for 8 hours, then rinse twice, soak in water containing 7% food grade citric acid for 100 minutes, then rinse twice with clear water, and then use purified water Rinse once

[0054] Said cooking is cooking in steam at a pressure of one atmosphere for 50 minutes, and then cooling;

[0055] Said homogenization is to add 25 times the pure water, put it into a beating machine for beating for 15 minutes, then beating with a ...

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Abstract

The invention discloses a production method for seaweed beverage, belonging to the technical field of marine organism development and utilization. The production method for seaweed beverage comprises the steps of selecting seaweeds, pretreating, digesting, homogenizing, performing vacuum degassing, fermenting, filtering and blending; acid or alkaline soaking, vacuum degassing, secondary microorganism fermentation and simultaneous multistrain fermentation technologies are adopted to provide a reliable technical scheme for removing strange fishy smell. Compared with the prior art, the production method for seaweed beverage overcomes the defects of the prior art, not only does the production method for seaweed beverage have the characteristics of being more reliable and convenient to operate, but also the seaweed beverage produced by adopting the production method is unique in flavor, free from fishy smell, soft in mouth feeling, harmonious and mellow, thus having outstanding substantial characteristics and remarkable progress of the marine health-care beverage which is rich in nutrients, green and health-care and suitable for both the old and the children.

Description

Technical field [0001] The present invention relates to the technical field of development and utilization of marine organisms, in particular to the technical field of a production method for processing beverages using seaweed organisms. Background technique [0002] At present, there are many kinds of beverages on the market. Although the beverages processed from marine algae plants are available on the market, they are few in variety and have a fishy smell in the beverage, which is difficult to be recognized by consumers. However, my country has a long coastline and abundant seaweed resources. The health function of seaweed is very effective. How to effectively develop and utilize this is a topic that has been researched, especially in the research on the production method of seaweed beverages. Continuous exploration and research, including the patent application published by the State Intellectual Property Office on February 24, 2010: 200810012877.7, an invention patent applica...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/70A23L2/84
CPCA23L2/38A23L2/52A23L2/70A23L2/72A23L2/76A23L2/84A23L33/10A23V2002/00A23V2400/11A23V2400/51A23V2250/76A23V2250/61A23V2300/26
Inventor 王桂宏
Owner 王桂宏
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