Fermented beverage with krill and preparation method of fermented beverage with krill

A technology of krill and beverages, applied in the field of food and beverages, can solve the problems of difficult complete absorption of nutrition and restrictions on eating conditions, etc., and achieve the effects of enriching nutrition, comprehensively supplementing nutrition, and improving immunity

Active Publication Date: 2015-04-22
OCEAN UNIV OF CHINA
View PDF4 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, Antarctic krill is mainly eaten directly or eaten as shrimp after shelling. The eating conditions are limited and many nutrients are difficult to fully absorb.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Fermented beverage with krill and preparation method of fermented beverage with krill
  • Fermented beverage with krill and preparation method of fermented beverage with krill

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Preparation of defatted shrimp powder: the purchased Antarctic krill was first cleaned with tap water, and after drying, the dried shrimp was pulverized with a grinder. Weigh 25g of shrimp powder, first add 4-5mL of water, then add 200mL of chloroform-methanol solution, put it on a fat analyzer, heat and reflux in a water bath at 65-70°C, start timing from slight boiling, extract for 6.5h, filter to remove residual solvent, After drying, the defatted shrimp powder is obtained (compared with the non-defatted shrimp powder, the defatted shrimp powder is light, rough, with low fishy smell and no greasy feeling). For the degreasing of prawns, the existing prawn degreasing operation can also be used to carry out.

[0026] (2) Morel plate seed activation: cut about 0.25cm of bacteria stored on the slope or plate 2 , connected to a new potato dextrose agar medium plate, cultured at 25°C for 7 days, until the morel mycelia covered the plate.

[0027] (3) hickory chick act...

Embodiment 2

[0036] The preparation of defatted shrimp powder and the activation of the plate seeds are the same as in Example 1. The morel plate seeds that have grown are smashed with a homogenizer (adding about 100mL sterile water), and 0.5% krill is inserted into the 10% inoculum. Flour, 1% oat flour seed medium, shaking culture at 25°C for 6 days. The activated hickory chick seed culture medium was transferred to the fermentation medium containing 10% krill powder according to the inoculum amount of 10%, and shake cultured at 23° C. for 8 days.

[0037] The Bacillus subtilis was inserted into the seed medium containing 5% krill for activating culture at 37° C. for 1 day, and the activated Bacillus subtilis culture solution was inoculated into the hickory chick fermentation solution at 5 percent, and fermented at 30° C. for 5 days.

[0038] After the fermentation is completed, the fermented liquid is crushed, shaken and extracted in a water bath at 70°C for 6 hours.

[0039] Filter the...

Embodiment 3

[0041] Changes in the content of nutrients before and after fermentation, taking a drink containing 10% krill fermented liquid as an example.

[0042] Table 1 Changes of soluble protein, polypeptide and polysaccharide content in krill beverage before and after fermentation

[0043] Detection item

Blank (g / L)

Sample (g / L)

Content change (g / L)

content change

Soluble protein

6.5

15.8

9.3

243.1％

polypeptide

3.9

10.5

6.6

269.2％

polysaccharide

0.2

0.6

0.4

300.0％

[0044] It can be seen from Table 1 that the content of soluble protein, polypeptide and polysaccharide in the krill beverage has been greatly increased after the dual fermentation of Morchella and Bacillus subtilis. The improvement of soluble protein increases the protein nutritional value of krill drink, the improvement of polypeptide makes the nutrition of krill drink be absorbed and utilized by the human body faster, and...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention aims at providing a fermented beverage with krill and a preparation method of the fermented beverage with the krill. The fermented beverage is prepared from a krill fermenting liquid, as a base liquid, prepared by fermenting the antarctic krill using toadstool and bacillus subtilis. The fermented beverage and the preparation method provided by the invention have the advantages that the toadstool and the bacillus subtilis are adopted for fermenting the antarctic krill, no acid and alkaline or commercial enzyme needs to be added in the fermentation process, the protein of the krill can be decomposed into polypeptides and amino acids which are absorbed in a relatively easy manner and are soluble by utilizing active enzymes such as protease and chitinase generated in the fermentation process of the toadstool and the bacillus subtilis, and other nutrient substances such as astaxanthin and various trace elements are also effectively dissolved and released; the toadstool also can generate active biological polysaccharide substances in the fermentation process so as to enrich the nutrition of the fermented beverage; the whole fermentation process of the beverage is green without pollution, and the fermented beverage contains the effective components such as the polypeptide, the astaxanthin and the polysaccharide good for a human body and can realize the effects of comprehensively supplementing nutrition, improving the immunity, resisting fatigue, regulating intestines and stomach, and the like by frequently drinking.

Description

technical field [0001] The invention belongs to the field of food and beverage, and in particular relates to a fermented krill beverage and a preparation method thereof. Background technique [0002] With the development of society and the improvement of living standards, consumers are no longer satisfied with ordinary beverages with single nutrition, but have an increasingly urgent demand for health beverages that are processed through biotechnology, rich in nutrition and have health-preserving functions. [0003] Antarctic krill is one of the most abundant single species of organisms on Earth and is considered to be the largest pool of marine proteins. Antarctic krill is not only rich in resources, but also has high nutritional value. According to measurements, the protein content of fresh Antarctic krill shrimp is 11.9-15.4%, which contains all the amino acids necessary for the human body, and the ratio of essential amino acids to non-essential amino acids is appropriate...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/305A23L33/00
Inventor 毛相朝孙建安薛长湖
Owner OCEAN UNIV OF CHINA
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap