Compound microbial deodorization method of kelp

A technology of composite microorganisms and kelp, which is applied in food science, food ingredients as taste improvers, applications, etc., can solve the problems of reducing or changing kelp fishy substances, affecting taste, etc., and achieves easy industrial production, simple steps, and increased content Effect

Active Publication Date: 2018-03-20
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the deodorization methods of kelp mainly include embedding method, adsorption method, flavor masking method, citric acid deodorization method, acetic acid deodorization method, etc., but these methods rarely reduce or change the fishy smell of kelp, making kelp In the process of further deep processing, the fishy smell will be restored and the taste will be affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Cut fresh kelp into silk or long strips, put it in hot water containing 0.3% calcium lactate, blanch at 95°C for 4 minutes, take it, cool, drain the water, and put it into a stainless steel bucket that has been steam-sterilized in advance , The loading volume is about 60% of the barrel capacity.

[0022] Prepare sugar brine: 1.5% sucrose, 6% salt, and the rest is water. After preparation, heat to 100°C for sterilization and use after cooling. In the stainless steel bucket, add sugar brine at a ratio of 1.5:1 by weight of kelp and sugar brine.

[0023] Add Saccharomyces cerevisiae JP2 and lactic acid bacteria R23 into the container, the weight ratio of dry bacteria powder of Saccharomyces cerevisiae JP2 and lactic acid bacteria R23 is 1:1.5, and the total weight of composite microbial dry bacteria powder is 0.1% of the total weight of kelp and sugar brine. After adding the microorganisms, the stainless steel barrel was sealed with two layers of gauze and placed in the fermen...

Embodiment 2

[0028] Cut fresh kelp into silk or long strips, put it in hot water containing 0.4% calcium lactate, blanch at 100°C for 3 minutes, take it, cool it, drain the water, and put it into a stainless steel bucket that has been steam-sterilized in advance , The loading volume is about 60% of the barrel capacity.

[0029] Prepare sugar brine: 2% sucrose, 7% salt, and the rest is water. After preparation, heat to 100°C for sterilization and use after cooling. In the stainless steel bucket, add sugar brine at a ratio of 2.0:1 by weight of kelp and sugar brine.

[0030] Add Saccharomyces cerevisiae JP2 and lactic acid bacteria R23 into the container, the weight ratio of the dry bacteria powder of Saccharomyces cerevisiae JP2 and lactic acid bacteria R23 is 1:2.0, and the total weight of the composite microbial dry bacteria powder is 0.05% of the total weight of kelp and sugar brine. After adding the microorganisms, the stainless steel barrel was sealed with two layers of gauze and placed in...

Embodiment 3

[0032] Cut fresh kelp into silk or long strips, put it in hot water containing 0.35% calcium lactate, blanch at 97°C for 3 minutes, take it, cool it, drain the water, and put it into a stainless steel bucket that has been steam-sterilized in advance , The loading volume is about 60% of the barrel capacity.

[0033] Prepare sugar brine: sucrose 1.8%, table salt 6.5%, and the rest is water. After preparation, heat to 100°C for sterilization and use after cooling. In the stainless steel bucket, add sugar brine at a ratio of 1.8:1 by weight of kelp and sugar brine.

[0034] Add Saccharomyces cerevisiae JP2 and lactic acid bacteria R23 into the container, the weight ratio of dry bacteria powder of Saccharomyces cerevisiae JP2 and lactic acid bacteria R23 is 1:1.8, and the total weight of composite microbial dry bacteria powder is 0.08% of the total weight of kelp and sugar brine. After adding the microorganisms, the stainless steel barrel was sealed with two layers of gauze and placed ...

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PUM

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Abstract

The invention provides a compound microbial deodorization method of kelp. The compound microbial deodorization method comprises the following steps: putting kelp into hot water containing 0.3-0.4% ofcalcium lactate and blanching the kelp at 95-100 DEG C for 3-4min; conducting cooling and draining of water, putting the kelp into a sterilized container, and adding a sugar and salt solution containing 1.5-2% of sucrose, 6-7% of table salt and the balance of water by weight; adding compound microbes composed of saccharomyces cerevisiae and lactic acid bacteria, and carrying out fermentation, wherein the fermentation temperature is 30-32 DEG C and the fermentation time is 8-10 days; and fishing out and draining the kelp. The above technical scheme uses the aroma-producing saccharomyces cerevisiae and the lactic acid bacteria with the malic acid and lactic acid fermentation functions for carrying out microbial mixed fermentation on the kelp, and the technical scheme is capable of reducing the content of fishy substances of the kelp, increasing the content of aromatic substances and producing a special fermentation aroma. A kelp raw material subjected to deodorization by the technique can be used for processing instant kelp or other types of kelp products. The technical scheme is simple in steps, easy for industrial production and favorable for development of the deep processing industry of kelp.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a method for deodorizing kelp compound microorganisms. Background technique [0002] Kelp is known as "longevity vegetable", "vegetable of the sea" and "iodine-containing champion". It is a kind of health and longevity food. As an important economical seaweed in China, it occupies an important position in the domestic aquatic product industry. And the production of aquaculture ranks first in the world, with an annual output accounting for 81%-88% of the world's annual output of kelp, and an output value accounting for 81%-90% of the world's total output of kelp. However, kelp has a special fishy smell, which brings difficulties to processing and makes it difficult for consumers to accept. The fishy smell of kelp is mainly due to the amines, terpenes, carboxylic acids, alkanes and other components contained in kelp. [0003] At present, the methods of deodorizing kelp mainly include embe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/60A23L5/20
CPCA23L5/27A23L5/276A23L5/28A23L17/60A23V2002/00A23V2200/16A23V2250/628A23V2250/762
Inventor 李维新何志刚林晓姿任香芸梁璋成苏昊林晓婕
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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