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A kind of preparation method of kelp health drink

A technology for health drinks and kelp, applied in food science and other directions, can solve problems such as poor taste of kelp drinks

Active Publication Date: 2016-08-17
SHANDONG HOMEY AQUATIC DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the disadvantages of the unsatisfactory seaweed deodorization effect in the prior art which causes the prepared seaweed drink to have a bad taste, this paper provides a preparation method of seaweed health drink with reasonable process, simple operation, reasonable raw material matching and low production cost. The prepared Kelp health beverage has good sensory quality, unique taste, no fishy smell, and has health care function

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of kelp health drink, through the following specific process steps:

[0035] (1), preparation of sea-tangle enzymatic hydrolyzate

[0036] (1.1), choose dark brown and thick non-mildew rotten dry kelp as raw material, quickly wash the sediment with running water, put it into water 26 times the weight of dry kelp and soak for 4 hours, until the kelp fully absorbs water and swells, take it out and cut into kelp shreds, spare;

[0037](1.2), put the shredded kelp prepared in step (1.1) into a citric acid solution with a mass fraction of 1% and soak for 2 minutes, then put it into boiling water and blanch for 2 minutes;

[0038] (1.3), the kelp shreds after blanching in step (1.2) are sent into the interlayer pot whose pressure is controlled to be 0.09Mpa, and steamed under water and high pressure for 16min to soften and partially remove fishy smell;

[0039] (1.4), the softened kelp shreds in step (1.3) are mixed with water in a mass ratio of 1:2, an...

Embodiment 2

[0052] A preparation method of kelp health drink, through the following specific process steps:

[0053] (1), preparation of sea-tangle enzymatic hydrolyzate

[0054] (1.1), choose dark brown and thick non-mildew dry kelp as raw material, quickly wash the sediment with running water, put it into water 30 times the weight of dry kelp and soak for 3 hours, until the kelp fully absorbs water and swells, take it out and cut into kelp shreds, spare;

[0055] (1.2), soak the shredded kelp prepared in step (1.1) in a citric acid solution with a mass fraction of 2% for 1 min, then put it in boiling water for 3 min;

[0056] (1.3), the kelp shreds after blanching in the step (1.2) are sent into the jacketed pot whose pressure is controlled to be 0.1Mpa, and steamed under high pressure for 10min to soften and partially remove fishy smell;

[0057] (1.4), the softened kelp shreds in step (1.3) are mixed with water in a mass ratio of 1:3, and then sent to a beater for beating to obtain ...

Embodiment 3

[0070] A preparation method of kelp health drink, through the following specific process steps:

[0071] (1), preparation of sea-tangle enzymatic hydrolyzate

[0072] (1.1), choose dark brown and thick dry kelp without mildew and rot as raw material, wash the sediment with running water, put it into water 20 times the weight of dry kelp and soak for 5 hours, until the kelp fully absorbs water and swells, take it out and cut into kelp shreds, spare;

[0073] (1.2), soak the shredded kelp prepared in step (1.1) in a citric acid solution with a mass fraction of 0.5% for 3 minutes, and then put it in boiling water for 1 minute;

[0074] (1.3), the kelp shreds after blanching in the step (1.2) are sent into the jacketed pot whose pressure is controlled to be 0.08Mpa, steam for 20min under high pressure, soften and partially remove fishy smell;

[0075] (1.4), the softened kelp shreds in step (1.3) are mixed with water in a mass ratio of 1:1, and then sent to a beater for beating ...

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PUM

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Abstract

The invention relates to a preparation method of a kelp health-care beverage, which comprises selecting kelp, jujube and fresh ginger as raw materials, washing the kelp, soaking it in water, shredding it, soaking the kelp shreds in a citric acid solution, blanching them in boiling water to remove fishy smell; Soften and partially deodorize by high-pressure cooking; beating; dilute kelp pulp with water and add pectinase for enzymolysis to inactivate the enzyme to obtain kelp enzymatic hydrolysis solution; remove the pits of red dates, crush the jujube meat, add water to extract at high temperature, and filter to obtain jujube fresh ginger juice; beat fresh ginger, filter, add α-amylase enzymolysis to the filtrate after gelatinization at high temperature, and inactivate the enzyme to obtain ginger juice; mix the kelp enzymatic hydrolysis solution, jujube juice, and ginger juice in equal amounts and clarify with chitosan , centrifuged, and then added white sugar, citric acid deployment, bottled, sterilized, and the finished product. The preparation method has the advantages of reasonable technology, simple operation, easy availability of raw materials and reasonable matching, and low production cost. The prepared kelp health drink has good sensory quality, clarity, unique taste, no fishy smell, and has health care function.

Description

technical field [0001] The invention relates to a kind of other non-alcoholic drinks, especially a preparation method of a kelp health drink. Background technique [0002] Beverage refers to liquid food that uses water as the basic raw material and is produced by different formulas and manufacturing processes for people to drink directly. In addition to providing moisture, beverages have certain nutrition because they contain unequal amounts of sugar, acid, milk and various amino acids, vitamins, inorganic salts and other nutritional components in beverages of different varieties. At present, my country's non-alcoholic beverages generally fall into the following categories: carbonated beverages, fruit and vegetable juice beverages, functional beverages, tea beverages, and milk beverages. With the development of the economy, the improvement of consumption level and the enhancement of health care awareness, people have higher and higher requirements for beverages. In addition...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84A23L33/00
CPCA23L2/02A23L2/84
Inventor 史亚萍刘昌衡孙永军张绵松胡炜袁文鹏鞠文明唐晓波
Owner SHANDONG HOMEY AQUATIC DEV