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Seaweed and chlorella compound enzyme and preparation method thereof

A compound enzyme, chlorella technology, applied in the direction of bacteria, Streptococcus/Lactococcus, food science, etc. used in food preparation, can solve the problems of poor taste, low content of flavor substances, poor taste of seaweed fermentation, etc. To achieve the effect of high content of antioxidant nutrients, moderate total acid content, mellow and sweet taste

Pending Publication Date: 2021-06-01
启田生物科技(大连)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the seaweed fermented by lactic acid bacteria or yeast is rich in nutrients, the content of flavor substances contained in it is too low and the taste is not good
[0004] At present, the most widely processing method of chlorella is high-pressure tableting. Although it has undergone deodorization treatment, it still has a little fishy smell and bad taste, and the taste of seaweed fermentation is also not good. At present, there is no combination of chlorella and Research Report on Increasing the Content of Flavor Substances by Mixed Fermentation of Seaweed

Method used

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  • Seaweed and chlorella compound enzyme and preparation method thereof
  • Seaweed and chlorella compound enzyme and preparation method thereof
  • Seaweed and chlorella compound enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1 flavor substance is determined

[0025] In fermentation practice, Streptococcus thermophilus is generally used to produce flavor substances. In this example, seaweed and chlorella are used as raw materials, and Streptococcus thermophilus is used as the fermentation strain to determine the flavor substances for fermentation. The fermentation process is as follows: clean Antarctic ice algae crushed to a particle size of less than 5mm, adding chlorella (the weight ratio of Antarctic ice algae to chlorella is 2:1), and mixing; then put the material into the water extraction equipment, adding 4 times the total weight of the material weight of water, the water extraction temperature is 80°C, and the extraction time is 40min. After extraction, filter, discard the filter residue, and obtain the filtrate; send the filtrate into the fermenter, add sucrose accounting for 5% of the filtrate mass, and insert Streptococcus thermophilus Bacterial solution (the number of v...

Embodiment 2

[0028] Embodiment 2 strain optimization

[0029] In order to improve the content of flavor substances in the fermented product, the inventors selected Streptococcus thermophilus (CGMCC 1.1855) and Lactobacillus plantarum (CGMCC 1.1856, group 1), Saccharomyces cerevisiae (CGMCC 2.3871, group 2), Lactobacillus bulgaricus (CGMCCNo. 7134, group 3), Bifidobacterium longum (CGMCC No.15028, group 4), Bacillus coagulans (CGMCC No.12553, group 5) composite fermentation (the control group was fermented by Streptococcus thermophilus single bacteria), the fermentation process is as follows : Crush the cleaned Antarctic ice algae until the particle size is less than 5mm, add chlorella (the weight ratio of Antarctic ice algae and chlorella is 2:1), and mix well; then put the material into the water extraction equipment, add chlorella Water with 4 times the weight of the total weight of the material, the water extraction temperature is 80 ° C, and the extraction time is 40 min. After extract...

Embodiment 3

[0035] Embodiment 3 Fermentation material optimization

[0036] In order to increase the content of flavor substances in the fermented product, the inventor selected chlorella and laver (group 1), Phaeodactylum tricornutum (group 2), kelp (group 3), Antarctic ice algae (group 4), carrageenan (Group 5) mixed fermentation according to the mass ratio of 1:2, and the control group was chlorella fermented alone. The fermentation process was as follows: the cleaned seaweed was crushed to a particle size of less than 5mm, added chlorella, and mixed; then the materials were put into In the water extraction equipment, add water that is 4 times the weight of the total weight of the material, the water extraction temperature is 80 ° C, the extraction time is 40 minutes, filter after extraction, discard the filter residue, and obtain the filtrate; send the filtrate into the fermentation tank, add the The sucrose of quality 5%, inserts saccharomyces cerevisiae bacterium liquid (the number ...

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Abstract

The invention discloses a seaweed and chlorella compound enzyme and a preparation method thereof. The enzyme is prepared from seaweed and chlorella as raw materials through mixed fermentation of saccharomyces cerevisiae and streptococcus thermophilus. The seaweed and the chlorella are compounded to serve as fermentation raw materials, the saccharomyces cerevisiae and the streptococcus thermophilus serve as mixed fermentation strains, the prepared enzyme is high in flavor substance content, mellow and sweet in taste, high in content of antioxidant nutrient molecules such as total phenols and moderate in total acid content, and the defects are overcome that traditional chlorella tablets are poor in eating taste, and seaweeds have fishy smell when being fermented for eating.

Description

technical field [0001] The invention belongs to the technical field of fermented food, and in particular relates to a compound enzyme of seaweed and chlorella and a preparation method thereof. Background technique [0002] Chlorella is a common plant in the order Chromococcus, which belongs to Chlorophyta, Chlorella genus, also known as green algae. Chlorella is a weakly alkaline food, rich in balanced nutrients, rich in protein, lipids, polysaccharides, dietary fiber, vitamins A, B, C, D, E, trace elements, minerals, folic acid, chlorophyll and precious bioactive factors. In addition, chlorella also contains one of the most important ingredients: chlorella growth-promoting factor, which can induce interferon, stimulate human defense, macrophages, T cells and B cells in immune tissues, and can Promotes the detoxification and excretion of harmful substances that pollute the environment represented by dioxin. [0003] Seaweed is the general term for marine algae such as kel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00
CPCA23L33/00A23V2002/00A23V2400/249A23V2200/30A23V2250/762A23V2250/202A23V2250/21
Inventor 包选平郭晓妍王清泓
Owner 启田生物科技(大连)有限公司
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