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Ulva juice products containing ulva oligosaccharide and preparation method thereof

A technology of Ulva oligosaccharides and Ulva juice, which is applied in the field of biotechnology and food, can solve the problems of poor market competitiveness, low added value, low utilization rate of raw material nutrients, etc., and reduce viscosity and gelling , enhance the taste and nutrition, increase the effect of cell permeability

Active Publication Date: 2015-01-21
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for a long time, the application of Ulva in food has mainly been primary products made through simple processing methods such as traditional cooking and baking, which have low utilization rate of raw material nutrients, low added value, and poor market competitiveness. and other shortcomings

Method used

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  • Ulva juice products containing ulva oligosaccharide and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0016] Take 100 g of Ulva powder, add 5000 mL of water, heat to 100 °C, keep stirring for 1 h, cool to room temperature, keep warm at 30 °C for 30 min, add 1 g of sulfate ester polysaccharide degrading enzyme, stir well, and put it in a constant temperature of 30 °C Enzymolysis in the box for 6.5 h. Stir continuously during the reaction to make the enzymatic hydrolysis fully proceed. After 6.5 h of reaction, the enzymatic hydrolysis reaction was terminated by boiling. The enzymatically hydrolyzed Ulva solution was centrifuged at 4000 rpm for 10 min, and the supernatant was taken, which was Ulva raw juice prepared by enzymatic hydrolysis. The reducing sugar content was measured to be greater than 0.583 mg / mL, that is, per gram of Ulva dry powder can be obtained The content of Ulva oligosaccharides was more than 27.984 mg. Divide the raw Ulva juice prepared above into two parts on average, one part is evaporated and concentrated about 20 times under reduced pressure at 55oC to...

Embodiment 2

[0018] Take 100 g of Ulva powder, add 2000 mL of water, heat to 100 °C, keep stirring for 1 h, cool to room temperature, keep warm at 30 °C for 30 min, add 1 g of sulfate ester polysaccharide degrading enzyme (purchased from sigma company), stir well, and placed in a 30°C incubator for enzymatic hydrolysis for 6.5 h. Stir continuously during the reaction to make the enzymatic hydrolysis fully proceed. After 6.5 h of reaction, the enzymatic hydrolysis reaction was terminated by boiling. The enzymatically hydrolyzed Ulva solution was centrifuged at 4000 rpm for 10 min, and the supernatant was taken, which was the Ulva juice prepared by enzymatic hydrolysis. Its reducing sugar content is measured to be greater than 1.3 mg / mL, that is, the amount of Ulva oligosaccharides that can be obtained per gram of Ulva dry powder is greater than 25 mg. Divide the Ulva juice prepared above into two parts on average, one part is evaporated and concentrated about 12 times under reduced pressu...

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Abstract

The invention discloses a series of ulva juice products containing ulva oligosaccharide and a preparation method thereof. According to the preparation method, ulva polysaccharide which cannot be assimilated by human bodies is degraded into specific ulva oligosaccharide by utilizing polysaccharides sulfated degrading enzymes, and algae somatic cells are dispersed, thereby increasing the cell permeability, extracting effective components of ulva efficiently, obtaining the full-nutrition ulva juice, lowering the viscosity and gelling property of ulva polysaccharide and improving the mouthfeel and nutrition of the ulva products. The molecular weight distribution of oligosaccharide in the ulva juice is less than 5000Da, and the content of oligosaccharide is greater than 25mg / g (according to the dry weight of ulva). The ulva juice is then processed again so as to obtain ulva soluble products; the products can be directly developed into health beverages, seasonings and the like, also can act as raw materials to be used for the industries of food, cosmetics, health products, pharmaceuticals and the like. According to the invention, rich ulva resources are utilized fully so as to develop the ulva products which are suitable for people to take every day, so that nutritional substances in ulva can be conveniently taken by people, and the living quality of people is improved.

Description

technical field [0001] The invention relates to the fields of biotechnology and food, in particular to an Ulva juice product containing Ulva oligosaccharides and a preparation method thereof. [0002] Background technique [0003] Ulva, also known as sea cabbage "Chinese Medicine Chronicle", sea green vegetable, sea lettuce ("Chinese Plant Illustrated Book"), green vegetable, moss vegetable, etc., is a large green alga belonging to the genus Ulva of the Chlorophyta Lithiaceae. There are more than 30 species in this genus, about 6 species in China, the common species Ulva pore ( Uiva pertusa ), Ulva ( Uiva lactuca ) and Ulva splinters ( Uiva fasciata ), etc., are distributed along the coasts of Liaoning, Hebei, Shandong, Jiangsu, Zhejiang to Guangdong, Hainan Island, etc., and gradually become scarce from north to south. Young Ulva is a good food, it can be used as medicine, and it can also be used to make refreshing drinks. Mature algae are high-quality raw materials f...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84C08B37/00
CPCA23L2/38A23L2/84A23L29/30A23L33/105
Inventor 江晓路李国霞沈照鹏
Owner OCEAN UNIV OF CHINA
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