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Marine algae fermentation product and preparation method thereof

A technology of fermented products and marine algae, applied to bacteria used in food preparation, yeast-containing food ingredients, food ingredients, etc., can solve the problems of oyster smell left behind and low acceptance by eaters, and achieve easy absorption by the human body and significant Outstanding economic and social benefits and health care effects

Active Publication Date: 2022-04-15
厦门元之道生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, with the rapid increase of oyster farming output, how to fully and efficiently utilize oyster resources and develop more and better oyster products is not only a huge opportunity for the oyster industry, but also a severe challenge for the oyster industry
No matter how the existing single oyster enzymatic hydrolysis and fermented polypeptide products are processed, the unique fishy smell of oysters will still be left behind, and the acceptance by consumers is low

Method used

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  • Marine algae fermentation product and preparation method thereof

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preparation example Construction

[0014] The invention provides a method for preparing a marine algae fermentation product, comprising the steps of:

[0015] (1) With the following raw materials in parts by weight: 50-60 parts of Hijiki, 20-30 parts of kelp, 10-20 parts of Spirulina platensis, 10-20 parts of Haematococcus pluvialis, 10-20 parts of laver and 10- 20 parts of fresh tea leaves, ripened and deodorized to obtain a raw material mixture, and enzymatically hydrolyzed the raw material mixture to obtain a seaweed mixed enzymatic hydrolysis solution;

[0016] (2) enzymatically hydrolyzing oyster meat to obtain oyster enzymatic hydrolyzate, which is spray-dried to obtain oyster peptide;

[0017] (3) Mix the seaweed mixed enzymatic hydrolyzate and oyster peptide at a weight ratio of 1:0.03-0.05 to obtain a mixed solution, add 1-2% lactose and 1-2% mixed fermentation bacteria in the mixed solution mass percentage, and mix at 30 Ferment at -35°C for 24-36 hours to obtain a mixed fermentation broth; the mixed...

Embodiment 1

[0043] A method for preparing a marine algae fermentation product, comprising the steps of:

[0044] (1) The following raw materials in parts by weight include: 50 parts of Hijiki, 20 parts of kelp, 10 parts of Spirulina platensis, 10 parts of Haematococcus pluvialis, 10 parts of laver and 10 parts of fresh tea leaves, the above fresh or dried After rehydrating the raw material, wash and remove impurities, heat in steam at 80°C for 5 minutes.

[0045] After the raw material mixture is drained, an equal volume of water is added and ground into a slurry with a colloid mill to obtain a seaweed slurry;

[0046] The seaweed slurry is subjected to ultrasonic-assisted enzymolysis to obtain a mixed enzymolysis solution, the added enzyme is a mixed enzyme of alkaline protease and papain; the weight ratio of alkaline protease and papain in the mixed enzyme is 1:1, The added amount of the mixed enzyme is 0.5% of the total weight of raw materials, the temperature of enzymolysis is 45-55°...

Embodiment 2

[0058] A method for preparing a marine algae fermentation product, comprising the steps of:

[0059] (1) The following raw materials by weight include: 55 parts of Hijiki, 25 parts of kelp, 15 parts of Spirulina platensis, 15 parts of Haematococcus pluvialis, 15 parts of laver and 15 parts of fresh tea leaves, the above fresh or dried After rehydrating the raw materials, wash and remove impurities, heat them in steam at 83°C for 15 minutes.

[0060] After the raw material mixture is drained, an equal volume of water is added and ground into a slurry with a colloid mill to obtain a seaweed slurry;

[0061] The seaweed slurry is subjected to ultrasonic-assisted enzymolysis to obtain a mixed enzymolysis solution, the added enzyme is a mixed enzyme of alkaline protease and papain; the weight ratio of alkaline protease and papain in the mixed enzyme is 1:1.5, The added amount of the mixed enzyme is 1% of the total weight of raw materials, the temperature of enzymolysis is 50° C., ...

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Abstract

The invention relates to the technical field of functional food preparation, in particular to a marine algae fermentation product and a preparation method thereof. The preparation method comprises the following steps: (1) curing and deodorizing the following raw materials: sargassum fusiforme, kelp, 10-20 parts of spirulina platensis, haematococcus pluvialis, laver and fresh tea leaves to obtain a raw material mixture, and performing enzymolysis on the raw material mixture to obtain seaweed mixed enzymatic hydrolysate; (2) performing enzymolysis on oyster meat to obtain oyster enzymatic hydrolysate, and preparing oyster peptide; and (3) preparing the marine algae fermentation product from the algae mixed enzymatic hydrolysate and oyster peptide. The marine algae fermented product has the beneficial effects that animal protein and plant protein are combined for precision and deep processing, and then the two types of animal and plant food are organically combined, complement each other and complement each other in advantages, so that the prepared marine algae fermented product is more comprehensive in nutrition, more prominent in health-care effect and better and more unique in taste.

Description

technical field [0001] The invention relates to the technical field of functional food preparation, in particular to a marine algae fermented product and a preparation method thereof. Background technique [0002] Marine algae products, such as hijiki powder, kelp, seaweed, spirulina platensis and haematococcus pluvialis, etc., contain a variety of microorganisms and minerals needed by the human body, which are beneficial to human health. For example, hijiki, also known as sea barley, sea vegetable sprouts, barley vegetables, seaweed, etc., belongs to the brown algae Sargassum family. It is widely distributed in my country, from Liaodong Peninsula in the north, Shandong, to Zhejiang, Fujian and Guangdong shallow seas and beaches in the south. growth, is an important economical seaweed resource. Hijiki is bitter in nature and flavor, salty, cold, and has the functions of softening and resolving hard masses, diuresis and swelling, purging heat and resolving phlegm. Folks are ...

Claims

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Application Information

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IPC IPC(8): A23L17/60A23L5/20A23L17/50A23L17/00A23L29/30A23L33/18A23L29/00A23L5/30
CPCA23L17/60A23L17/65A23L17/50A23L5/21A23L29/30A23L33/18A23L29/06A23L5/32A23V2002/00A23V2400/169A23V2400/249A23V2250/76A23V2250/28A23V2250/51A23V2250/032A23V2250/5112
Inventor 黄君阳连莲香
Owner 厦门元之道生物科技有限公司
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