A production method for improving the umami taste of kelp juice

A production method and kelp technology are applied in the production field of improving the umami taste of kelp juice, can solve the problems of limited improvement of umami taste of kelp juice, short shelf life of umami, detrimental to physical health, etc., and achieve fast growth and reproduction, generation time Short, freshness-enhancing effect

Active Publication Date: 2021-08-06
QILU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, umami flavor agents such as monosodium glutamate, chicken essence, I+G, and succinic acid have a limited degree of improvement in the umami taste of kelp juice, and the umami taste has a short shelf life, and eating too much is harmful to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A production method for improving the umami taste of kelp juice, comprising the steps of:

[0031] 1) Add 20kg of dried kelp into the extraction tank, inject 500L of demineralized water, soak for 30 minutes, raise the temperature to 75°C, and extract for 2 hours;

[0032] 2) Pump the collected 340L extract into the expansion tank, add 15Kg glucose and 1.5Kg glycine into the expansion tank, and stir evenly;

[0033] 3) Sterilize at 100°C for 10 minutes, then cool down to 30°C;

[0034] 4) Add 9L of activated Candida utilis culture medium (OD value 0.792) into the sterilized extract at 30°C for expansion. The expansion temperature is 28°C and the ventilation rate is 12L / min, the expansion time is 12 hours; the protein content in the kelp juice is 22.7g / L;

[0035] 5) After the expansion, heat the expansion solution to 50°C, add 90g of flavor protease, and enzymolyze it for 2 hours at 50°C, then use a high-frequency ultrasonic wall breaker to treat the kelp juice twice,...

Embodiment 2

[0039] A production method for improving the umami taste of kelp juice, comprising the steps of:

[0040] 1) Add 50kg of dried kelp into the extraction tank, inject 1000L of demineralized water, soak for 30 minutes, raise the temperature to 75°C, and extract for 2 hours;

[0041] 2) Pump the collected 600L extract into the expansion tank, add 40Kg glucose and 4Kg glycine into the expansion tank, and stir evenly;

[0042] 3) Sterilize at 100°C for 10 minutes, then cool down to 30°C;

[0043] 4) Add 30L of Candida utilis culture medium (OD value 0.833) in the logarithmic growth phase to the sterilized extract solution at 30°C for expansion, the expansion temperature is 28°C, and the stirring speed is 60r / min, the ventilation rate is 12L / min, and the expansion time is 20 hours; the protein content in the kelp juice is 25.2g / L;

[0044] 5) After the expansion, heat the expansion solution to 50°C, add 200g of flavored protease, and enzymolyze it for 2 hours at 50°C, then use a hi...

Embodiment 3

[0048] A production method for improving the umami taste of kelp juice, comprising the steps of:

[0049] 1) Add 30kg of dried kelp into the extraction tank, inject 900L of demineralized water, soak for 50 minutes, raise the temperature to 75°C, and extract for 2 hours;

[0050] 2) Pump the collected 650L extract into the expansion tank, add 30Kg glucose and 3Kg glycine into the expansion tank, and stir evenly;

[0051]3) Sterilize at 100°C for 10 minutes, then cool down to 32°C;

[0052] 4) Add 20L of Candida utilis culture medium (OD value 0.856) in the logarithmic growth phase to the sterilized extract solution at 32°C for expansion, the expansion temperature is 28°C, and the stirring speed is 60r / min, the ventilation rate is 12L / min, and the expansion time is 20 hours; the protein content in the kelp juice is 23.6g / L;

[0053] 5) After the expansion, heat the expansion solution to 50°C, add 160g of flavor protease, and enzymolyze it for 2 hours at 50°C, then use a high-f...

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Abstract

The invention discloses a production method for improving the umami taste of kelp juice, which belongs to the field of seaweed aquatic deep-processing food. The kelp juice obtained by the present invention has obvious umami taste and is rich in taste peptides, taste amino acids and nucleotides, instead of simply adding umami taste agents such as monosodium glutamate and chicken essence into the kelp juice. Instead, add a certain amount of glucose and glycine to the extracted kelp juice, insert Candida utilis, carry out aerobic fermentation and expansion culture, increase the number of cells of Candida utilis in kelp juice, and then use autolysis The combination of enzyme autolysis, exogenous protease enzymatic hydrolysis and high-frequency ultrasonic wall breaking can break the cell wall of Candida utilis and release intracellular nutrients. Degrade yeast cell protein into small molecule peptides and amino acids, degrade nucleic acid into nucleotides, increase the content of umami components such as taste peptides, taste amino acids and nucleotides in kelp juice, and improve the freshness of kelp juice taste.

Description

technical field [0001] The invention relates to the field of seaweed aquatic deep-processing food, in particular to a production method for improving the umami taste of kelp juice. Background technique [0002] Kelp has a wide range of sources and is rich in nutrition. The active ingredients in kelp are fully extracted, and after deodorization treatment, it is made into concentrated kelp juice, which is widely used in condiments and other fields. [0003] Kelp concentrated juice is a liquid kelp seasoning product currently on the market. It uses water as the medium to extract the soluble components in seaweed at about 80 ° C, and after concentration, it is made into a brown seaweed sauce with obvious seaweed flavor. The main components of concentrated kelp juice are sodium chloride, mannitol, iodine, seaweed polysaccharide, fucoidan, etc. The concentrated kelp juice is rich in minerals, and the soluble solids are about 35%, but the content of sodium chloride alone is about ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L17/00A23L17/60A23L33/00
CPCA23V2002/00A23L17/60A23L17/65A23L33/00
Inventor 赵祥忠
Owner QILU UNIV OF TECH
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