Seaweed fermented beverage

A technology for fermenting beverages and seaweed, which is applied in food science and other fields, can solve the problems of few research reports on biological deodorization technology, will destroy the typical flavor of seaweed and algae, and is not suitable for industrial application, so as to achieve high stability and flavor Unique, good economic and social benefits

Active Publication Date: 2018-12-14
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

Comparing the three methods of deodorization technology, the effect of physical deodorization is poor, which will destroy the typical flavor of algal aroma unique to seaweed; chemical deodorization has safety and pollution problems, which is not suitable for industrial application; biological deodorization can not only realize the deodorization of seaweed Remove fishy smell, improve flavor, and improve nutrition
There are many literature reports on the biological deodorization technology of fish and shellfish, but there are few reports on the biological deodorization technology of seaweed such as asparagus

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Isolation, screening, identification and preservation of the bacterial strain of embodiment 1

[0033] Yeasts were isolated from the fermented liquid of honeycomb samples with excellent flavor by plate streaking method; excellent yeasts with unique fermented flavor were screened out through fermentation flavor and brewing characteristics tests.

[0034] 1. Isolation and purification of strains

[0035] The honeycomb sample with excellent flavor is used as the source of the selected bacteria, which is serially diluted and spread on the yeast isolation and purification medium plate, and the purer strains are obtained through multiple streak separation and microscopic examination. According to the TTC color change test, 6 strains with typical yeast colony characteristics were selected, numbered JJ1, JJ2, JJ3, JJ4, JJ5, JJ6, and the obtained strains were inoculated on the wort slant medium, and cultured at 28°C for 1 day , 4 ℃ refrigerator preservation, spare.

[0036] 2....

Embodiment 2

[0058] Example 2: Saccharomyces cerevisiae JJ4 is used to remove fishy smell from asparagus

[0059] 1. Preparation of test group samples:

[0060] (1) Wash and drain the asparagus, cut into 4.5-5.5mm wide asparagus particles;

[0061] (2) According to the mass ratio of the asparagus granules and water being 1:2-5, add distilled water to the asparagus granules, stir evenly, beat until there are no obvious particles, and obtain the algal pulp;

[0062] (3) Add malic acid of 0.28-0.3% of Asparagus granules mass in the algae pulp (the purpose is to adjust the pH value to about 4.5, and this pH value is the optimum initial growth pH value of yeast), then add asparagus White granulated sugar with a mass of 4.5-5.5% mustard granules to obtain a compounded solution, which is heated and dissolved at 95°C-100°C, then divided into conical flasks, sterilized at 100°C for 10 minutes, and cooled;

[0063] (4) Cultivate Saccharomyces cerevisiae in molasses culture medium at 30°C for 24 ho...

Embodiment 3

[0089] The determination of the optimum fermentation condition of embodiment 3 Saccharomyces cerevisiae JJ4

[0090] 1 Materials and methods

[0091] 1.1 Materials

[0092] 1.1.1 Strains: Saccharomyces cerevisiae JJ4.

[0093] 1.1.2 Growth medium: YPD liquid medium.

[0094] 1.2 Main instruments and equipment

[0095] SPX-250BS-Ⅱ biochemical incubator: Shanghai Xinmiao Medical Instrument Manufacturing Co., Ltd.; HZP-250 full-temperature shaking incubator: Shanghai Jinghong Experimental Equipment Co., Ltd.; YXQ-CS-50SⅡ automatic vertical pressure steam sterilizer : Shanghai Boda Industrial Co., Ltd. Medical Equipment Factory; DHG-9123A Electric Heating Constant Temperature Blast Drying Oven: Shanghai Jinghong Experimental Equipment Co., Ltd.; SW-CJ-1FD Single-person Single-sided Purification Workbench: Suzhou Purification Equipment Co., Ltd. Sartorius-BS electronic balance: Beijing Sartorius Instrument System Co., Ltd.

[0096] 1.3 Determination method

[0097] 1.3.1 Neph...

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Abstract

The invention discloses a seaweed fermented beverage. The seaweed fermented beverage is prepared by fermentation using aroma-producing yeast. The aroma-producing yeas is named Saccharomyces cerevisiaeJJ4, and is preserved in China Center for Type Culture Collection on April 19, 2018 with the preservation number of CCTCC NO: M 2018219. The Saccharomyces cerevisiae JJ4 has good seaweed deodorizingeffect and aroma producing capability. Gracilaria lemaneiformis and other seaweeds are used as a raw material, and are processed to prepare an alga pulp, the Saccharomyces cerevisiae JJ4 is added, regulated fermentation is carried out to obtain a Gracilaria lemaneiformis fermentation solution having no algae smell and strong yeast fermentation flavor, and the yeast fermented beverage prepared by blending the fermentation solution has rich fermentation aroma, and also has the unique alga aroma of the Gracilaria lemaneiformis. The seaweed fermented beverage maintains the unique alga aroma of theGracilaria lemaneiformis, the Saccharomyces cerevisiae JJ4 fermentation is carried out to remove the alga smell of the Gracilaria lemaneiformis and makes the Gracilaria lemaneiformis have the rich yeast fermentation aroma and nutrient substances in order to obtain the new Gracilaria lemaneiformis fermented beverage product with unique flavor and refreshing mouthfeel, and the seaweed fermented beverage has good economic and social benefits.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to a seaweed fermented beverage. Background technique [0002] Seaweed Prototheca, such as asparagus, has a special algae smell, which not only brings certain difficulties to processing, but also makes it difficult for consumers to accept. At present, there are many reports on the methods of deodorization of seaweed. There are three main methods of deodorization, namely physical deodorization, chemical deodorization, and biological deodorization. Comparing the three methods of deodorization technology, the effect of physical deodorization is poor, which will destroy the typical flavor of algae unique to seaweed; chemical deodorization has safety and pollution problems, which is not suitable for industrial application; biological deodorization can not only realize the deodorization of seaweed Remove fishy smell, improve flavor, and improve nutrition....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52
CPCA23L2/382A23L2/52
Inventor 梁璋成何志刚林晓姿李维新任香芸林晓婕苏昊
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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