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Preparation method of kelp-probiotics beverage

A technology for probiotic beverages and kelp, applied in the field of preparation of non-alcoholic beverages, can solve problems such as poor taste

Inactive Publication Date: 2016-05-04
SHANDONG HOMEY AQUATIC DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the shortcomings of the existing kelp beverages that have a fishy smell and poor taste, the present invention provides a method for preparing a kelp probiotic beverage with reasonable process, scientific steps, and easy operation; the kelp probiotic beverage prepared by the method is nutritious Rich, sweet and sour taste, no fishy smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of sea-tangle probiotic beverage, it goes through the following process steps:

[0019] (1) The pretreatment of kelp selects dried kelp as raw material, soaks it in clear water for 10 hours, washes it, and cuts it into kelp slices; puts the kelp slices in boiling water for 3 minutes, cools them and sends them into a pulper, and Adding pure water 20 times the weight of the kelp sheet is used for pulping to obtain kelp pulp;

[0020] (2) Treatment of auxiliary materials Select defatted soybean protein powder as an auxiliary material, dissolve it in warm water at 36°C, the weight ratio of the defatted soybean powder to warm water is 1:2.5, stir evenly, and grind to obtain soybean protein liquid;

[0021] (3) Preparation of Mixed Raw Materials Add seaweed pulp obtained in step (1) and soybean protein liquid obtained in step (2) to the fermentation container in proportion, add multi-flavor fruit juice, salt and white granulated sugar by weighing, and mix...

Embodiment 2

[0027] A preparation method of sea-tangle probiotic beverage, it goes through the following process steps:

[0028] (1) Pretreatment of kelp Select dried kelp as raw material, soak it in clear water for 12 hours, wash it, and cut it into kelp slices; put the kelp slices in boiling water for 3 minutes, put them into a pulper after cooling, and Adding 15 times the pure water of seaweed sheet weight to carry out pulping treatment, makes seaweed pulp;

[0029] (2) Treatment of auxiliary materials Select defatted soybean protein powder as an auxiliary material, dissolve it in warm water at 40°C, the weight ratio of the defatted soybean powder to warm water is 1:3, stir evenly, and grind to obtain soybean protein liquid;

[0030] (3) Preparation of Mixed Raw Materials Add seaweed pulp obtained in step (1) and soybean protein liquid obtained in step (2) to the fermentation container in proportion, add multi-flavor fruit juice, salt and white granulated sugar by weighing, and mix Eve...

Embodiment 3

[0036] A preparation method of sea-tangle probiotic beverage, it goes through the following process steps:

[0037] (1) The pretreatment of kelp selects dried kelp as raw material, soaks it in clear water for 6 hours, washes it, and cuts it into kelp slices; puts the kelp slices in boiling water for 2 minutes, sends them into a pulping machine after cooling, and Adding 25 times the weight of kelp slices in pure water for pulping treatment to obtain kelp pulp;

[0038] (2) Treatment of auxiliary materials Select defatted soybean protein powder as an auxiliary material, dissolve it in warm water at 35°C, the weight ratio of the defatted soybean powder to warm water is 1:2, stir evenly, and grind to obtain soybean protein liquid;

[0039] (3) Preparation of Mixed Raw Materials Add seaweed pulp obtained in step (1) and soybean protein liquid obtained in step (2) to the fermentation container in proportion, add multi-flavor fruit juice, salt and white granulated sugar by weighing, ...

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PUM

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Abstract

The invention discloses a preparation method of kelp-probiotics beverage. The preparation method mainly solves the problems of peculiar fishy odor and bad taste of existing kelp beverages. The preparation method comprises the following steps: soaking dried kelps and then slicing the soaked kelps; blanching the sliced kelp, adding water therein and then carrying out pulping, so that a kelp slurring is obtained; dissolving defatted soybean flour in warm water and then carrying out grinding, so that a soybean protein solution is obtained; mixing the kelp pulp with the soybean protein solution; adding weighed multi-flavor juice, table salt and white granulated sugar, uniformly blending and then carrying out sterilization, so that a raw material solution is obtained; grafting quadruple probiotics into the raw material solution and then carrying out fermenting at constant temperature; and then carrying out filtrating, sub-packaging and sealing, so that the kelp-probiotics beverage is prepared. The preparation method disclosed by the invention is rational in technology, scientific in process and easy to operate. The kelp-probiotics beverage prepared by the preparation method is high in nutritive value, unique in a delicious sour-sweet taste and obvious in healthcare effects.

Description

technical field [0001] The invention relates to the preparation of non-alcoholic beverages, in particular to a preparation method of a kelp probiotic beverage. Background technique [0002] Kelp is abundant in the coastal areas of my country and is a macroalgae with high nutritional value. Studies have shown that kelp is rich in alginic acid, mannitol, crude fiber, vitamins, iodine, potassium, sodium, calcium, magnesium, iron and other ingredients , which is known as "longevity vegetable", "vegetable of the sea" and "champion of iodine". Regular consumption can effectively prevent diseases such as high blood pressure, ulcers, and liver cirrhosis. At present, kelp is mainly eaten fresh or soaked after drying, and its products mainly include salted kelp, kelp knot, and kelp shreds. Probiotics refer to live microorganisms that are ingested by the host in sufficient quantities to produce health benefits for the host. Over the years, the probiotic effect of probiotics in reducin...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23V2002/00A23V2400/125A23V2400/113A23V2400/249A23V2400/51A23V2200/326A23V2200/3262
Inventor 孙永军鞠文明唐晓波
Owner SHANDONG HOMEY AQUATIC DEV
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