Seaweed fermented alga cake

A technology of seaweed and fermentation liquid, applied in the direction of microorganisms, fungi, biochemical equipment and methods, etc., can solve the problem that it is not suitable for industrial application, there are few research reports on biological deodorization technology, and it will destroy the typical aroma of asparagus algae Flavor and other issues, to achieve the effect of high-value processing and utilization, significant deodorization effect of seaweed, and significant aroma production ability

Active Publication Date: 2019-01-01
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • 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 asparagus asparagus; chemical deodorization has safety and pollution problems, which is not suitable for industrial application; biological deodori

Method used

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  • Seaweed fermented alga cake
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  • Seaweed fermented alga cake

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

[0066] Example 2: Saccharomyces cerevisiae JJ4 is used to remove fishy smell from asparagus

[0067] 1. Preparation of test group samples:

[0068] (1) Wash and drain the asparagus, cut into 4.5-5.5mm wide asparagus particles;

[0069] (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;

[0070] (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;

[0071] (4) Cultivate Saccharomyces cerevisiae in molasses culture medium at 30°C for 24 ho...

Embodiment 3

[0097] The determination of the optimum fermentation condition of embodiment 3 Saccharomyces cerevisiae JJ4

[0098] 1 Materials and methods

[0099] 1.1 Materials

[0100] 1.1.1 Strains: Saccharomyces cerevisiae JJ4.

[0101] 1.1.2 Growth medium: YPD liquid medium.

[0102] 1.2 Main instruments and equipment

[0103] 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.

[0104] 1.3 Determination method

[0105] 1.3.1 Neph...

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Abstract

The invention discloses seaweed fermented alga cake. The seaweed fermented alga cake is made by adopting aroma-producing microzyme. The aroma-producing microzyme has a classification and a name of saccharomyces cerevisiae JJ4 (Saccharomyces cerevisiae), and is already collected in the China Center for Type Culture Collection (CCTCC) with a collection number of CCTCC NO: M 2018219; and the collection date is April 19, 2018. The saccharomyces cerevisiae JJ4 has an obvious seaweed fishy smell removal effect and aroma-producing capacity. According to the seaweed fermented alga cake, seaweed of gracilaria lamaneiformis and the like is made into alga pulp; the saccharomyces cerevisiae JJ4 is added; the fermentation is regulated and controlled; a seaweed fermentation solution without an alga fishy smell and with a full saccharomyces fermented aroma is prepared and obtained; afterwards, an alga mud deposit is filtered and collected; and the seaweed fermented alga cake is made through blending,homogenization, molding and drying. According to the seaweed fermented alga cake, functional nutrient substances of an active polysaccharide and the like and an alga aroma, which are enriched in theseaweed, are maintained; the fishy smell of the seaweed is removed through the fermentation by the saccharomyces cerevisiae JJ4; the full saccharomyces fermented aroma and the nutrient substances aregiven to the seaweed; the seaweed fermented alga cake new product which is unique in flavor and palatable in sweetness and sourness is developed; and the seaweed fermented alga cake has quite good economic benefit and social benefit.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to a seaweed fermented algae cake. 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 asparagus asparagus; chemical deodorization has safety and pollution problems, which is not suitable for industrial application; biological deodorization can not only achieve Kelp removes fishy smell, improves flavor, and improves nutrition. There are many litera...

Claims

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Application Information

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IPC IPC(8): C12N1/18A23L17/60C12R1/865
CPCA23L17/60C12N1/185C12R2001/865
Inventor 梁璋成何志刚李维新林晓姿苏昊任香芸林晓婕
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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