Preparation method of algae beverage based on marine microorganism enzymes, and obtained algae beverage

A technology of marine microorganisms and seaweeds, applied in tea substitutes, food science and other directions, can solve the problem of seaweed smell and other problems, and achieve the effect of slight floral fragrance, good drinkability and clean taste

Inactive Publication Date: 2018-07-24
TSINGTAO BREWERY
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention proposes a method for preparing a seaweed drink based on marine microbial enzymes and the obtained seaweed drink. The drink solves the problem of the fishy smell of seaweed, and at the same time makes the obtained seaweed drink have good drinkability and retains the corresponding functions of the algae

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
  • Preparation method of algae beverage based on marine microorganism enzymes, and obtained algae beverage
  • Preparation method of algae beverage based on marine microorganism enzymes, and obtained algae beverage
  • Preparation method of algae beverage based on marine microorganism enzymes, and obtained algae beverage

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0022] The embodiment of the present invention provides a method for preparing a red algae drink based on marine microbial enzymes, which includes the following steps:

[0023] S1: Preparation of seaweed enzyme:

[0024] Choose clean red algae and green algae raw materials that meet food hygiene standards, rehydrate the fresh or dry raw materials of red algae and green algae, and then cut them, add water according to the weight ratio of 1:10, and then transfer them into the fermenter. Stir and sterilize, cool to 40±2℃ for later use. Bacillus subtilis solid dry powder inoculum

[0025] (10 10 CFU / g) before inoculation with sterile saline to prepare a 10% bacterial suspension, Lactobacillus plantarum dry powder inoculum (10 9 CFU / g) Prepare a 10% bacterial suspension with sterile normal saline before inoculation. The sterilized fermentation substrate was incubated at 40°C, and the prepared Bacillus subtilis suspension was aseptically connected to 1.5% of the inoculum amount, and the ...

Embodiment 1

[0040] Take 0.5% of red algae enzyme, 0.25% of green algae enzyme, 1% of hop tea, 2% of syrup, and 0.0125% of sour material, and put them into a batching tank according to the above-mentioned mass fraction, with the balance being water, and stirring evenly to prepare a pretreated seaweed drink. The prepared pretreated seaweed beverage is carbonated with carbon dioxide so that the carbon dioxide content in the beverage is 0.4%, and the seaweed beverage is obtained.

Embodiment 2

[0042] Take 5% of red algae enzyme, 3% of green algae enzyme, 10% of hop tea, 5% of syrup, and 0.05% of sour material, and put them into a batching tank according to the above-mentioned mass fraction, with the balance being water, and stirring evenly to prepare a pretreated seaweed drink. The prepared pretreated seaweed beverage is carbonated with carbon dioxide so that the carbon dioxide content in the beverage is 0.5%, and the seaweed beverage is obtained.

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 provides a preparation method of an algae beverage based on marine microorganism enzymes, and the obtained algae beverage, and belongs to the technical field of food processing. The method can solve the problem of algae fishy smell, and meanwhile, the obtained algae beverage has good drinking property and retains corresponding functions of algae. The technical scheme comprises the following steps of preparation of an algae enzyme, preparation of hop tea, and preparation and carbonation of pretreated algae beverage, so that the algae beverage is obtained. According to the algae beverage provided by the invention, the problem of algae fishy smell is solved, and meanwhile, the algae beverage has good drinking property and retains the corresponding functions of the algae.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing a seaweed beverage based on marine microbial enzymes and the obtained seaweed beverage. Background technique [0002] Seaweed is an important marine biological resource. In recent years, with people's gradual deepening of research on marine biological resources, the biologically active substances in seaweed and their biological functions have attracted more and more attention and become a hot spot in domestic and foreign research. [0003] my country is extremely rich in seaweed resources and is the world's largest seaweed industry country, providing a huge raw material base and advantages for the seaweed processing industry. Seaweed is rich in polysaccharides, polyphenols, terpenes, proteins, amino acids, unsaturated fatty acids and other active substances, which provide seaweeds with a variety of biological functions, such as antioxidant acti...

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): A23L33/00A23L2/38A23L2/60A23L2/68A23F3/34A23L5/20
CPCA23F3/34A23L2/382A23L2/60A23L2/68A23L5/20A23L33/00
Inventor 董建军尹花余俊红田玉红钱中华杨朝霞闫鹏张宇昕李梅纪秀苹
Owner TSINGTAO BREWERY
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