Method for preparing pure black fungus or pure kelp broth product based on thermal explosion pretreatment

A pretreatment and fermentation liquid technology, which is applied in the field of preparation of pure black fungus or pure kelp fermentation liquid products based on thermal explosion pretreatment, can solve the problems of long time consumption, unstable quality, disadvantages, etc., and achieve low investment, simple equipment and low loss small effect

Active Publication Date: 2015-11-25
大连圣迈生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using the method of adding other raw materials for co-fermentation, although the final product can be obtained very conveniently, the taste of the product is fixed. Every time a product is launched, a set of technology and equipment is required, which is not conducive to the current market: small batches of various products Technology Development Requirements
However, using pure kelp to ferment directly prepare soy sauce and other condiments, although there are already products in production, most of them use the traditional fermentation process, which takes a long time, the production cycle takes more than half a year, and the quality is not stable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Choose 20g of dried black fungus without pests, wash the sediment, add 45°C water to soak, and leave the open water after fully absorbing water. It is pulverized according to the size of 2-3mm in diameter. The raw material is passed through a screw extruder, and the screw is heated with four-stage temperature gradients of 80, 110, 140, and 170°C; extruded to obtain puffed raw materials with an expansion ratio of 3.8 or more. Add 500 milliliters of water to the black fungus after the above treatment, stir and heat (maintain vapor pressure 0.2 MPa) for 35 minutes at 125-135° C., and measure the degree of saccharification to reach 20° BX. The black fungus liquid treated above was cooled to 25° C., and 2 g of strain Lactobacillus bulgaricus was added thereto. Stirring fermentation at 50°C: 1 day. Obtain black fungus fermented liquid. The puree was centrifuged at 4000 rpm for 15 minutes, and the wet residue was 2 g; the supernatant was filtered through a 0.8 μm ceramic me...

Embodiment 2

[0035] Choose 120g of freshly picked black fungus, wash the sediment and leave the open water. It is pulverized according to the size of 2-3mm in diameter. The raw materials are passed through a screw extruder, and the four-stage temperature gradient of the screw heating is 90, 110, 130, 150°C; extruded to obtain puffed raw materials with an expansion ratio of 2.8 or more. Add 350 milliliters of water to the black fungus after the above treatment, and stir and heat for 35 minutes at 100° C., and the degree of saccharification reaches 20° BX as measured. The black fungus liquid treated above was cooled to 25° C., and 4 g of Lactobacillus crispatus was added thereto. Stirring and fermentation at 50°C: 2 days. Obtain black fungus fermented liquid. The puree was centrifuged at 4000 rpm for 15 minutes, and the supernatant of 3 g of the wet residue was filtered through a 0.8 μm ceramic membrane to obtain 260 ml of small-molecule puree of fungus fermentation broth and 70 ml of con...

Embodiment 3

[0045] Choose 40g of dry kelp without pests, wash the sediment, add 35 ℃ water to soak, and leave the open water after fully absorbing water. It is pulverized according to the size of 2-3mm in diameter. The raw material is passed through a screw extruder, and the screw is heated with four-stage temperature gradients of 90, 110, 130, and 160°C; extruded to obtain puffed raw materials with an expansion ratio of 4.8 or more. Add 500 milliliters of water to the above-mentioned treated kelp, stir and heat (maintain vapor pressure 0.2 MPa) for 35 minutes at 125-135° C., and measure the degree of saccharification to reach 20°BX. Cool the above-mentioned kelp liquid to 25°C, add 4g of Lactobacillus fermentum and 4g of Lactobacillus gratuitatus to it (keep at 50°C, stir and ferment for 10 days. Obtain kelp koji fermentation liquid. Distill the puree at 4000 Spin / min and centrifuge for 15 minutes, filter the supernatant of 8 g of wet residue with a 0.8 μm ceramic membrane, and obtain 4...

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PUM

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Abstract

The invention discloses a method for preparing pure black fungus or pure kelp broth product based on thermal explosion pretreatment. The method is characterized in that black fungus or kelp is used as a raw material, other ingredients are avoided, and according to less water content of the raw material, through screw heating extruder normal pressure thermal explosion pretreatment, chopping, starter propagation, fermentation, leaching, filtration and disinfection, the pure black fungus or pure dry kelp broth raw stock rich in a plurality of biologically-active substances is obtained. The pure black fungus or pure dry kelp broth raw stock retains nutrients of the raw material, and can be directly mixed with local flavor nutrients of vegetables and fruits so that a series of drinks and flavorings are obtained. Through further spray drying, powder easy to be stored can be formed and the powder is used for development of a solid local flavor nutritious food and a health product.

Description

technical field [0001] The invention relates to a preparation method of fermented liquid of pure black fungus or pure kelp which can be further formulated with beverage and condiment, and its powdery fermented body. Background technique [0002] Black fungus and kelp are both traditional delicacies and gourmet ingredients familiar to the public. [0003] Black fungus has another name called black vegetable, fungus, cloud ear. It is tender and delicious, rich in amino acids, polysaccharides, active iron, phosphorus, sulfur, potassium, magnesium, sodium, etc. Because black fungus can remove all kinds of harmful substances in the process of intestinal excretion and promote intestinal peristalsis, fungus gum contains a lot of vitamin E, which is an indispensable active ingredient for human skin. Oleic acid and linoleic acid in fungus can Increase the elasticity of the cardiovascular and cerebrovascular. According to traditional Chinese medicine, it has a sweet and flat taste, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/28A23L1/337A23L1/29
Inventor 张复王舫高绪国徐长安张虹
Owner 大连圣迈生物技术有限公司
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