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Porphyra refreshing beverage and preparation method thereof

A technology of refreshing drinks and seaweed, which is applied in the field of food engineering and can solve the problems of high solution viscosity, unfavorable clarification, filtration, and low recovery rate of seaweed

Pending Publication Date: 2020-05-19
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is that the classic process of laver beverage mostly uses water and protease enzymolysis to obtain laver stock solution, and the laver beverage is obtained through compounding. This kind of process is simple, but because it contains a lot of macromolecular polysaccharides, the solution viscosity is large, not easy It is beneficial to subsequent clarification, filtration and other processes, so that the recovery rate of laver is low

Method used

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  • Porphyra refreshing beverage and preparation method thereof
  • Porphyra refreshing beverage and preparation method thereof
  • Porphyra refreshing beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1: Laver polysaccharide enzyme Por16B_Wf is fermented and prepared in Pichia pastoris

[0034] Cultivation of Wenyingzhuangia fucanilytica CZ1127 in 2216E Medium T Until the end of the logarithmic phase, the whole genome DNA was extracted, and the upstream and downstream primers (5'-GACACGGATCCAAAGACAAAGTAGCAGTAAATGATACTACA; 5'-GACACCTCGAGCTATTGATATACTCTTACATAATCTATTTC) were designed according to the target gene, and PCR was carried out using the whole genome as a template. The PCR reaction conditions were: 95°C for 3min, 95°C for 20s, 42°C for 22 s, 72°C for 60 s, 22 cycles, and finally 72°C for 5 min to obtain the por16B_Wf gene fragment of Porphyra polysaccharase, use EcoRI and NotI double enzymes to digest the target gene and pPIC9k plasmid, connect to form a recombinant plasmid, and digest with Sal I After that, add it to Pichia pastoris GS115 competent cells to form recombinant cells; resuspend the cells with 10mM pH8.0 N,N-bishydroxyethylglycine after ...

Embodiment 2

[0037] Embodiment 2: the preparation of laver refreshing drink

[0038] Grind the dried seaweed for later use. According to the solid-liquid ratio of 1:25 (w / v), water was added to laver powder to soak and rehydrate for 40 minutes, and the pH was adjusted to 6.5. Neutral protease was added according to the enzyme amount of 10500 U / g laver, and enzymolysis was carried out at 45°C for 8 hours to obtain high Viscosity of laver enzymatic hydrolysis solution. Add laver polysaccharide enzyme according to the enzyme amount of 0.05-2U / g, enzymolyze at 35°C for 0.5-4h, inactivate the enzyme at 100°C, centrifuge at 4000rpm for 15min or filter with diatomaceous earth, the obtained supernatant is laver enzymatic hydrolysis solution.

[0039] Adjust the content of laver enzymatic hydrolyzate to 40%, add sucralose to 0.014%, and add citric acid to 0.1%, heat it at 80°C for 7 minutes after filling, seal the can, pasteurize it for 8 minutes, and store it at low temperature to obtain laver R...

Embodiment 3

[0040] Embodiment 3: the recovery rate determination of laver

[0041] According to the quality of laver before and after enzymatic hydrolysis, the extraction efficiency of laver content by water and enzymatic hydrolysis process is the recovery rate of laver. The laver enzymatic hydrolyzate was centrifuged and the precipitate obtained was separated, weighed, and the recovery rate X of laver was calculated. X=(mass of dry laver powder-mass of precipitate after freeze-drying) / mass of dry laver powder×100%.

[0042] Table 1 recovery rate of laver

[0043] Group 1_Neutral protease group Group 2_Neutral protease+Porphyra polysaccharase group Recovery rate of laver 66％ 79％

[0044] After adding Porphyra polysaccharase, Porphyra recovery increased by 13%.

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Abstract

The invention relates to the technical field of food engineering, in particular to a porphyra refreshing beverage and a preparation method thereof. Porphyra haitanensis is taking as a raw material, initial enzymatic hydrolysate is obtained by water extraction and enzymatic hydrolysis of protease, porphyra polysaccharide is degraded by using the specificity of the porphyra polysaccharide to obtainenzymatic hydrolysate, and blending is carried out to obtain the porphyra refreshing beverage. The problem of high viscosity of the enzymolysis concentrate used in an existing porphyra beverage is solved, the efficiency of the process such as centrifugal clarification filtration in a beverage preparation process is improved, and the recovery rate of porphyra is significantly improved. The porphyrarefreshing beverage prepared by the preparation method can be kept stable without adding a stabilizer, has a natural color and a refreshing taste, is rich in oligosaccharides, oligopeptides, mineralsand vitamins, has the effects such as anti-tumor, reducing blood lipid, reducing blood sugar and reducing dietary cholesterol absorption.

Description

technical field [0001] The invention relates to the technical field of food engineering, in particular to a seaweed refreshing beverage and a preparation method thereof. Background technique [0002] Porphyra belongs to Rhodophyta, Banjacease, and Pyropia, and is one of the important economical red algae cultivated on a large scale in my country. Seaweed is edible and has high nutritional value. It is rich in carbohydrates, proteins, minerals, dietary fiber and multivitamins. The protein content of seaweed is about 30%, which is second to none among edible algae. Porphyra polysaccharide exists in the cell wall and intercellular space of Porphyra, is the main polysaccharide component of Porphyra, and its content accounts for about 40% of the dry weight of Porphyra. The polysaccharide structure of laver was composed of (1→4)-6-OSO3-α-L-galactopyranose (L6S) and (1→3)-β-D-galactopyranose (G) alternately. Porphyra polysaccharides have been proven to have physiological regulat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/60A23L2/68A23L33/105A23L33/125C12N9/42C12N15/56C12N15/81C12R1/84
CPCA23L2/38A23L2/84A23L2/60A23L2/68A23L33/105A23L33/125C12N9/2434C12N15/815A23V2002/00A23V2200/308A23V2200/3262A23V2200/30A23V2250/21A23V2250/51
Inventor 常耀光张玉莹薛长湖申晶晶梅轩玮王玉明李兆杰
Owner OCEAN UNIV OF CHINA
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