Seaweed enzyme and preparation method thereof

A technology of seaweed enzyme and seaweed, applied in the direction of bacteria, streptococcus/lactococcus, lactobacillus, etc. used in food preparation, can solve the problems of limiting the acceptance of processed products, difficult to dissolve, imprisoning the extraction and utilization of nutrients, etc., to achieve Easy to accept, strong inhibitory effect, good flavor effect

Pending Publication Date: 2020-10-16
JIMEI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main components of altar laver are polysaccharides and proteins, among which, crude protein (about 40%) and crude fiber (including polysaccharides, about 16%) are difficult to dissolve, which restricts the extraction and utilization of nutrients
In addition, altar laver has obvious fishy smell, which limits the acceptance of its processed products by consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0025] In one aspect of the present invention, the present invention proposes a preparation method of seaweed enzyme. The method uses yeast and lactic acid bacteria for mixed fermentation or step-by-step fermentation. After fermentation, the algae are prepared through flavor blending to completely dissolve, so that the active ingredients are evenly dissolved or dispersed in the processed product, and the integrity of the active ingredients is maintained. The fishy smell of seaweed, the prepared product has good flavor, is rich in oligosaccharides and active peptides, and is easily accepted by consumers. It has a strong inhibitory effect on ACE, lipase and α-glucosidase, and it is effective for hypertension, hyperlipidemia, arterial It plays an important role in promoting the health of people with atherosclerosis and low immunity. The product does not contain glucose, sucrose, maltose and other substances, and will not cause blood sugar to increase. According to an embodiment o...

Embodiment 1

[0042] Take 100 g of cleaned and dried algae laver, add 20 times of water, inoculate 1% Saccharomyces cerevisiae and 1.5% plantarum lactobacillus at the same time after sterilization, and ferment at 28° C. for 124 hours to obtain algae laver fermented liquid. Altar laver fermentation liquid has no fishy smell, 1-octanol, n-hexanal, 2,4-decanedial, 2-nonadial, 3,5-octanedion-2-one, 2-pentylfuran and other components are free Detected, there is no odor intensity value; in this altar laver fermented liquid, the molecular weight is 8% of algae body dry weight below 5kDa, and the content of molecular weight is 26% of algae body dry weight below 5kDa; The inhibition rate of ACE was 40%, the inhibition rate of pancreatic lipase was 60%, and the inhibition rate of α-glucosidase was 46%.

Embodiment 2

[0044] Take 100g of cleaned and dried laver, add 20 times of water, inoculate 1% Saccharomyces cerevisiae after sterilization, ferment at 25°C for 144h, then inoculate with 1% Lactobacillus plantarum, ferment at 28°C for 360h, and obtain fermented liquid of laver . Altar seaweed fermentation liquid has no fishy smell, and the content of 1-octanol, n-hexanal, 2,4-decanedial, 2-nonadial, 3,5-octanedion-2-one, 2-pentylfuran, etc. Very low, with odor intensity values ​​below 1, 0.2, 0.4, 0.5, 0.8, 0.1 and 0.05. In the Porphyra fermented liquid, the content of oligosaccharides with a molecular weight below 5kDa is 14% of the dry weight of the algae, and the content of polypeptides with a molecular weight below 3kDa is 37% of the dry weight of the algae; the inhibition rate of the fermented liquid to ACE is 62%, The inhibition rate of pancreatic lipase was 73%, and the inhibition rate of α-glucosidase was 85%.

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PUM

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Abstract

The invention relates to a seaweed enzyme and a preparation method thereof. The method comprises the following steps: (1) washing and cleaning porphyra haitanensis to remove impurities; (2) mixing theporphyra haitanensis treated in the step (1) with water, carrying out sterilizing, and inoculating saccharomyces cerevisiae and lactic acid bacteria for mixed fermentation, or inoculating the saccharomyces cerevisiae for fermentation and then inoculating the lactic acid bacteria for fermentation, so as to obtain a seaweed enzyme fermentation liquor; and (3) concentrating the seaweed fermentationliquor, and directly carrying out filling and sterilizing or preparing dry powder for storage. According to the enzyme prepared by using the method provided by the invention, the dissolution dispersity of the porphyra haitanensis is improved, and the peculiar smell of the porphyra haitanensis is reduced, so the seaweed enzyme which is uniform in texture and good in flavor, has strong inhibiting effect on ACE, lipase and alpha-glucosidase and has an important promoting effect on the health of people suffering from hypertension, hyperlipidemia, atherosclerosis and low immunity is provided.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a seaweed enzyme and a preparation method thereof. Background technique [0002] With the rapid development of the economy and the improvement of living standards, the average life expectancy of people is getting higher and higher, and the food is becoming more and more abundant. The resulting social problems are the increasing proportion of the aging population, hyperlipidemia, high blood pressure, The proportion of patients with atherosclerosis and immunocompromised population is increasing year by year. Therefore, there is a large market demand for research and development of foods with functional properties such as lowering blood fat, lowering blood pressure, anti-atherosclerosis, and improving immunity. [0003] Altar seaweed is a kind of edible seaweed, which is rich in nutrients, and the content of protein and unsaturated fatty acids is higher than that of seaweed of the sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L17/60A23L5/20
CPCA23L33/00A23L17/60A23L5/28A23V2002/00A23V2400/125A23V2400/123A23V2400/113A23V2400/249A23V2400/169A23V2200/324A23V2200/326A23V2250/602
Inventor 倪辉徐玉雪晏幸姜泽东彭娜琳陈艳红赵大洲黄君阳
Owner JIMEI UNIV
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