Seaweed powder with high dietary fiber content as well as preparation method and application of seaweed powder

Abstract

The invention discloses seaweed meal with high dietary fibers as well as a preparation method and application of the seaweed meal, and belongs to the field of seaweed meal processing and application. The seaweed powder which is good in taste, higher in stability and more excellent in nutritional value and health-care value can be obtained after the seaweed is subjected to degreasing treatment, fishy smell removal treatment, enzymolysis treatment by adding the compound enzyme, fermentation treatment by adding the fermentation strain and synergistic wrapping of the trehalose, and under the action of the compound enzyme in a specific proportion, the seaweed powder can be added into the seaweed powder to be subjected to enzymolysis treatment. The content of soluble dietary fibers in the seaweed meal is high, and the bioavailability of the seaweed dietary fibers can be remarkably improved by combining steam explosion treatment. Besides, when the seaweed meal is applied to preparation of the dairy product, the compatibility and the stability are higher, the high dietary fiber content not only enables the satiety to be strong, but also enables the dairy product to have a higher health-care effect, and the seaweed meal has certain effects of resisting oxidation, promoting intestinal peristalsis and assisting in conditioning blood fat after being eaten for a long time.

Description

Technical Field

[0001] The invention relates to the technical field of seaweed powder processing and application, and in particular to high-dietary fiber seaweed powder and a preparation method and application thereof. Background Art

[0002] Dietary fiber can clean the digestive wall and enhance digestive function. The tiny pores of dietary fiber have strong adsorption capacity and a relatively large surface area. In addition, in the presence of dietary fiber, the digestion rate of the human body will decrease, while the excretion rate of cholesterol will increase, so it has a protective effect on the digestive tract of the body and can help the body control the concentration of cholesterol. After being fermented by microorganisms in the intestine, dietary fiber produces acid, which maintains the balance of the intestinal microbial community. Dietary fiber can be divided into soluble dietary fiber and insoluble dietary fiber according to solubility. The physiological functions of water-soluble dietary fiber and water-insoluble dietary fiber are different. Insoluble dietary fiber can enhance the mechanical peristalsis of the intestine in the intestine. Water-soluble dietary fiber has many beneficial effects on the metabolism of fat and carbohydrates in the body, can well control the blood sugar index, and can also regulate the cholesterol in plasma and reduce the cholesterol content in plasma; reduce the risk of a series of cardiovascular diseases caused by excessive cholesterol in the blood. Therefore, in terms of the composition of dietary fiber, the content of soluble dietary fiber in functional dietary fiber is required to account for more than 10% of the total dietary fiber.

[0003] my country is rich in algae resources, which are high-quality raw materials for producing dietary fiber. However, in the existing technology, algae marine plants are partially used as raw materials for feed, agar and pharmaceutical industries, and the overall development and utilization value is low. Therefore, it is of great significance to develop more algae products.

[0004] In addition, with the improvement of living standards, people pay more attention to the nutritional value and health functions of food. Traditional dairy products cannot meet people's nutritional needs. Therefore, in the prior art, more functional materials are added to give dairy products more effects, such as adding various nutritious jams to yogurt. There are also studies on seaweed yogurt, such as the Chinese patent application number CN201811582162.5 discloses a milk tablet with seaweed extract added, including raw materials: whole milk powder, sweetener, seaweed extract, silicon dioxide, excipient, water, and the balance is desalted whey powder. Adding seaweed extract fucoidan to milk tablets not only makes the milk tablets have certain functions, but also can cover up its bad flavor. However, it cannot significantly increase the dietary fiber content of the milk tablets.

[0005] Therefore, the prior art needs to solve the problems of low compatibility and poor stability of dietary fiber content in dairy products in the prior art. Summary of the invention

[0006] Based on this, in order to solve the problems of low dietary fiber content and poor stability and compatibility of dietary fiber in the prior art dairy products, the present invention provides a high-dietary fiber seaweed powder and a preparation method and application thereof. The specific technical scheme is as follows:

[0007] A high-dietary fiber seaweed powder, comprising the following raw materials in parts by weight: 25 to 40 parts of seaweed, 3 to 9 parts of complex enzyme, 0.01 to 0.03 parts of fermentation bacteria, and 50 to 65 parts of buffer solution;

[0008] The composite enzyme is obtained by mixing amyloglucosidase, cellulase and β-glucanase in a mass ratio of (1-5): (1-3): (1-7).

[0009] Furthermore, the seaweed is at least one of spirulina, sargassum, red algae, giant kelp, undaria, laver, hair algae, asparagus and kelp.

[0010] Furthermore, the buffer solution is a phosphate buffer solution with a mass percentage concentration of 5% to 15%.

[0011] In addition, the present application also provides a method for preparing high dietary fiber seaweed powder, the preparation method comprising the following steps:

[0012] The seaweed is cleaned, dried and crushed to obtain coarse powder;

[0013] The coarse powder is placed in a 50% to 60% by volume ethanol solution and refluxed for 1 to 3 hours to remove the ethanol to obtain defatted coarse powder;

[0014] The defatted coarse powder is subjected to a deodorizing treatment, and a filter residue is collected to obtain a deodorized coarse powder;

[0015] The deodorized coarse powder is added to a buffer solution, mixed evenly, and then a composite enzyme is added, and the mixture is stirred at a speed of 50 r / min to 100 r / min for 5 min to 10 min, and then enzymolyzed at 28° C. to 37° C. for 5 h to 8 h, and then heated at 90° C. to 95° C. for 20 min to 30 min to inactivate the enzyme, and then added to an ammonium oxalate solution with a mass percentage concentration of 0.5% to 0.8%, ultrasonically treated, and filtered to obtain a filtrate and a filter residue;

[0016] The residue after enzymatic hydrolysis is subjected to steam explosion treatment, and then mixed evenly with the filtrate after enzymatic hydrolysis, cooled to below 35°C, and fermented with the fermentation bacteria, and stirred for 1min to 3min every 1h at a speed of 50r / min to 80r / min. After fermentation for 20h to 24h, the residue is concentrated, precipitated with alcohol for 10h to 12h, centrifuged, the precipitate is collected, ball-milled, and dried to obtain fine powder;

[0017] A trehalose solution with a mass percentage concentration of 10% to 20% is prepared, and then the fine powder is added to the trehalose solution according to a solid-liquid ratio of 1g: (10mL to 15mL), and after high-speed dispersion, spray drying is performed to obtain seaweed powder.

[0018] Furthermore, the mesh size of the coarse powder is 100-200 meshes.

[0019] Furthermore, the viable count of the fermentation bacteria is 1.3×10 6 CFU / g~2.7×10 10 CFU / g.

[0020] Furthermore, the power of the ultrasonic treatment is 250W to 300W, and the time is 20min to 30min.

[0021] Furthermore, the steam explosion treatment is performed at a pressure of 1.8 MPa to 2.5 MPa and for a time of 1 min to 2 min.

[0022] Furthermore, the deodorization treatment is: adding the defatted coarse powder into the treatment liquid and soaking it for 15min to 20min, and the treatment liquid includes the following components in mass percentage: 0.26% to 0.35% white vinegar, 5% to 7% citric acid, 0.05% to 0.08% calcium chloride, and the remainder water.

[0023] In addition, the present application also provides an application of high-dietary fiber seaweed powder, which is applied in the preparation of dairy products.

[0024] Compared with the prior art, the present invention has the following beneficial effects:

[0025] 1. The present application provides seaweed powder with good taste, higher stability, and excellent nutritional and health value by defatting, removing fishy smell, enzymolysis, fermentation and trehalose synergistic coating of seaweed. In addition, under the synergistic action of the complex enzyme, the seaweed powder contains a high proportion of soluble dietary fiber, and the macromolecular dietary fiber is hydrolyzed into small and medium molecular weight dietary fiber, and part of it becomes dietary fiber oligosaccharides.

[0026] 2. Steam explosion treatment of the residue after enzymatic hydrolysis helps to improve the subsequent fermentation effect, accelerate the decomposition of crude fiber, further remove the fishy smell, and significantly improve the bioavailability of seaweed dietary fiber.

[0027] 3. This application does not add bleaching agent, which can ensure its higher food safety. It is compounded with trehalose and spray-dried to effectively encapsulate the fine powder, with excellent stability. It will be used in the preparation of dairy products. It also has excellent compatibility, uniform dispersion, is not easy to stratify and precipitate water, and has higher shelf stability.

[0028] 4. The seaweed powder prepared in this application is used in the preparation of dairy products, especially in the yogurt fermentation process. The high dietary fiber gives the dairy products an excellent sense of fullness, helps to improve intestinal peristalsis, and can also give the dairy products higher health benefits. Long-term consumption also has certain antioxidant and auxiliary blood lipid regulation effects. DETAILED DESCRIPTION

[0029] In order to make the purpose, technical solution and advantages of the present invention more clearly understood, the present invention is further described in detail below in conjunction with its embodiments. It should be understood that the specific implementation methods described herein are only used to explain the present invention and do not limit the scope of protection of the present invention.

[0030] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used herein in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "and / or" used herein includes any and all combinations of one or more related listed items.

[0031] A high-dietary fiber seaweed powder in one embodiment of the present invention comprises the following raw materials in parts by weight: 25 to 40 parts of seaweed, 3 to 9 parts of complex enzyme, 0.01 to 0.03 parts of fermentation bacteria, and 50 to 65 parts of buffer solution;

[0032] The composite enzyme is obtained by mixing amyloglucosidase, cellulase and β-glucanase in a mass ratio of (1-5): (1-3): (1-7).

[0033] In one embodiment, the seaweed is at least one of spirulina, sargassum, red algae, giant kelp, undaria, laver, hair algae, asparagus and kelp.

[0034] In one embodiment, the fermentation bacteria is at least one of Lactobacillus delbrueckii, Lactobacillus acidophilus and Bifidobacterium.

[0035] In one embodiment, the buffer is a phosphate buffer with a mass percent concentration of 5% to 15%.

[0036] In addition, the present application also provides a method for preparing seaweed powder with high dietary fiber, the preparation method comprising the following steps:

[0037] The seaweed is cleaned, dried and crushed to obtain coarse powder;

[0038] The coarse powder is placed in a 50% to 60% by volume ethanol solution and refluxed for 1 to 3 hours to remove the ethanol to obtain defatted coarse powder;

[0039] The defatted coarse powder is subjected to a deodorizing treatment, and a filter residue is collected to obtain a deodorized coarse powder;

[0040] The deodorized coarse powder is added to a buffer solution, mixed evenly, and then a composite enzyme is added. After stirring at a speed of 50 r / min to 100 r / min for 5 min to 10 min, enzymolysis is performed at 28° C. to 37° C. for 5 h to 8 h, and then heated at 90° C. to 95° C. for 20 min to 30 min to inactivate the enzyme. Then, the deodorized coarse powder is added to an ammonium oxalate solution with a mass percentage concentration of 0.5% to 0.8%, ultrasonically treated, and filtered to obtain a filtrate and a filter residue.

[0041] The filter residue is subjected to steam explosion treatment, and then mixed evenly with the filtrate, cooled to below 35°C, and fermented with the fermentation bacteria, and stirred for 1min to 3min every 1h at a speed of 50r / min to 80r / min, and after fermentation for 20h to 24h, concentrated, precipitated with alcohol for 10h to 12h, centrifuged, and the precipitate is collected, ball-milled, and dried to obtain fine powder;

[0042] A trehalose solution with a mass percentage concentration of 10% to 20% is prepared, and then the fine powder is added to the trehalose solution according to a solid-liquid ratio of 1g: (10mL to 15mL), and after high-speed dispersion, spray drying is performed to obtain seaweed powder.

[0043] In one embodiment, the mesh size of the coarse powder is 100-200 mesh.

[0044] In one embodiment, the viable count of the fermentation bacteria is 1.3×10 6 CFU / g~2.7×10 10 CFU / g.

[0045] In one embodiment, the power of the ultrasonic treatment is 250W to 300W, and the time is 20min to 30min.

[0046] In one embodiment, the steam explosion treatment is performed at a pressure of 1.8 MPa to 2.5 MPa and for a time of 1 min to 2 min.

[0047] In one embodiment, the deodorization treatment is: adding the defatted coarse powder to the treatment liquid and soaking it for 15min to 20min, and the treatment liquid includes the following ingredients in mass percentage: 0.26% to 0.35% white vinegar, 5% to 7% citric acid, 0.05% to 0.08% calcium chloride, and the remainder water.

[0048] In one embodiment, the temperature of the deodorization treatment is 45°C to 50°C.

[0049] In one embodiment, the alcohol precipitation uses 5 volumes of ethanol with a mass percentage concentration of 95%.

[0050] In one embodiment, the high-speed dispersion has a rotation speed of 10000 r / min to 30000 r / min and a time of 2 min to 5 min. The present invention also provides an application of high dietary fiber seaweed powder, which is applied in the preparation of dairy products.

[0051] In one embodiment, the dairy product is yogurt.

[0052] In one of the embodiments, the amount of the seaweed powder added to the yogurt accounts for 5-25% of the weight of the yogurt.

[0053] The seaweed powder prepared in the above scheme has high dietary fiber, excellent stability and resolubility, and is applied to dairy products, which can not only increase the dietary fiber content of dairy products, but also improve the flavor of dairy products, so that the dairy products not only meet the flavor and taste, but also have higher health effects.

[0054] The embodiments of the present invention will be described in detail below with reference to specific examples.

[0055] Embodiment 1:

[0056] The seaweed powder in Example 1 includes the following raw materials in parts by weight: 35 parts of Sargassum, 5 parts of complex enzyme, 0.03 parts of Lactobacillus delbrueckii and 60 parts of buffer solution;

[0057] The composite enzyme is obtained by mixing amyloglucosidase, cellulase and beta-glucanase in a mass ratio of 3:2:5; and the buffer is a phosphate buffer with a mass percentage concentration of 10%.

[0058] A method for preparing high-dietary fiber seaweed powder, the preparation method comprising the following steps:

[0059] The Sargassum is cleaned, dried, and crushed to obtain a coarse powder with a mesh size of 200 meshes;

[0060] The coarse powder is placed in a 55% by volume ethanol solution and refluxed for 2 hours to remove the ethanol to obtain defatted coarse powder;

[0061] Add the defatted coarse powder to the treatment liquid (the treatment liquid includes the following components in percentage by weight: 0.30% white vinegar, 5% citric acid, 0.08% calcium chloride, and the balance water), soak at 45° C. for 20 minutes, filter and take the residue to obtain the deodorized coarse powder;

[0062] The deodorized coarse powder is added to a buffer solution, mixed evenly, and then a composite enzyme is added. After stirring at a speed of 50 r / min for 10 min, enzymolysis is performed at 32° C. for 6 h, and then heated at 90° C. for 25 min to inactivate the enzyme. Then, the deodorized coarse powder is added to the buffer solution, and ultrasonically treated at a power of 250 W for 20 min, and filtered to obtain a filtrate and a filter residue.

[0063] The filter residue after enzymolysis was subjected to steam explosion treatment at a pressure of 1.8 MPa for 1 min, and then mixed evenly with the filtrate after enzymolysis, cooled to below 35° C., added with Lactobacillus delbrueckii, stirred for 1 min every 1 h at a speed of 50 r / min, and fermented for 20 h, concentrated, and then precipitated with 5 times the volume of 95% ethanol by mass percentage for 10 h, centrifuged, and the precipitate was taken, ball-milled, and dried to obtain fine powder;

[0064] A trehalose solution with a mass percentage concentration of 15% was prepared, and then the fine powder was added to the trehalose solution according to a solid-liquid ratio of 1 g:12 mL, and high-speed dispersion was performed at a rotation speed of 10000 r / min for 3 minutes, and spray drying was performed to obtain seaweed powder.

[0065] Embodiment 2:

[0066] The seaweed powder in Example 2 includes the following raw materials in parts by weight: 35 parts of Sargassum, 6 parts of complex enzyme, 0.03 parts of Lactobacillus delbrueckii and 59 parts of buffer solution;

[0067] The complex enzyme is obtained by mixing amyloglucosidase, cellulase and beta-glucanase in a mass ratio of 5:2:3; and the buffer is a phosphate buffer with a mass percentage concentration of 12%.

[0068] A method for preparing high-dietary fiber seaweed powder, the preparation method comprising the following steps:

[0069] The Sargassum is cleaned, dried, and crushed to obtain a coarse powder with a mesh size of 200 meshes;

[0070] The coarse powder is placed in a 60% by volume ethanol solution and refluxed for 2 hours to remove the ethanol to obtain defatted coarse powder;

[0071] Add the defatted coarse powder to the treatment liquid (the treatment liquid includes the following components in percentage by weight: 0.35% white vinegar, 7% citric acid, 0.07% calcium chloride, and the balance water), soak at 50° C. for 15 minutes, filter and take the residue to obtain the deodorized coarse powder;

[0072] The deodorized coarse powder is added to a buffer solution, mixed evenly, and then a composite enzyme is added. After stirring at a speed of 50 r / min for 8 minutes, enzymolysis is performed at 35° C. for 5 hours, and the enzyme is inactivated by heating at 92° C. for 28 minutes. Then, the deodorized coarse powder is added to the buffer solution, and ultrasonic treatment is performed at a power of 250 W for 20 minutes. The mixture is filtered to obtain a filtrate and a filter residue.

[0073] The residue after enzymatic hydrolysis is subjected to steam explosion treatment, and then mixed evenly with the filtrate after enzymatic hydrolysis, cooled to below 35° C., Lactobacillus delbrueckii is added, and the mixture is stirred for 1 minute every 1 hour at a speed of 50 r / min. After fermentation for 22 hours, the mixture is concentrated, and then ethanol with a mass percentage concentration of 95% is used for alcohol precipitation for 11 hours with 5 times the volume, centrifuged, and the precipitate is taken, ball-milled, and dried to obtain fine powder;

[0074] A trehalose solution with a mass percentage concentration of 18% was prepared, and then the fine powder was added to the trehalose solution according to a solid-liquid ratio of 1 g:15 mL, and high-speed dispersion was performed at a rotation speed of 10000 r / min for 3 minutes, and spray drying was performed to obtain seaweed powder.

[0075] Embodiment 3:

[0076] The seaweed powder in Example 3 includes the following raw materials in parts by weight: 38 parts of kelp, 7 parts of complex enzyme, 0.03 parts of Lactobacillus delbrueckii and 55 parts of buffer solution;

[0077] The complex enzyme is obtained by mixing amyloglucosidase, cellulase and beta-glucanase in a mass ratio of 3:3:4; and the buffer is a phosphate buffer with a mass percentage concentration of 15%.

[0078] A method for preparing high-dietary fiber seaweed powder, the preparation method comprising the following steps:

[0079] The kelp is cleaned, dried, and crushed to obtain a coarse powder with a mesh size of 200;

[0080] The coarse powder is placed in a 60% by volume ethanol solution and refluxed for 2 hours to remove the ethanol to obtain defatted coarse powder;

[0081] Add the defatted coarse powder to the treatment liquid (the treatment liquid includes the following components in percentage by weight: 0.35% white vinegar, 6% citric acid, 0.08% calcium chloride, and the balance water), soak at 50° C. for 20 minutes, filter and take the residue to obtain the deodorized coarse powder;

[0082] The deodorized coarse powder is added to a buffer solution, mixed evenly, and then a composite enzyme is added. After stirring at a speed of 50 r / min for 10 min, enzymolysis is performed at 32° C. for 7 h, and the enzyme is inactivated by heating at 95° C. for 25 min. The deodorized coarse powder is then added to an ammonium oxalate solution having a mass percentage concentration of 0.8%, and ultrasonically treated at a power of 250 W for 20 min, and filtered to obtain a filtrate and a filter residue.

[0083] The residue after enzymolysis was subjected to steam explosion treatment at a pressure of 2.0 MPa for 1 min, and then mixed evenly with the filtrate after enzymolysis, cooled to below 35° C., added with Lactobacillus delbrueckii, stirred for 1 min every 1 h at a speed of 50 r / min, and fermented for 24 h, concentrated, and then precipitated with 5 times the volume of 95% ethanol by mass percentage for 12 h, centrifuged, and the precipitate was taken, ball-milled, and dried to obtain fine powder;

[0084] A trehalose solution with a mass percentage concentration of 18% was prepared, and then the fine powder was added to the trehalose solution according to a solid-liquid ratio of 1 g:15 mL, and after high-speed dispersion at a rotation speed of 10000 r / min, spray drying was performed to obtain seaweed powder.

[0085] Comparative Example 1:

[0086] The difference between Comparative Example 1 and Example 3 is that a single amyloglucosidase is added in Comparative Example 1, and the rest is the same as Example 3.

[0087] Comparative Example 2:

[0088] The difference between Comparative Example 2 and Example 3 is that a single cellulase is added in Comparative Example 2, and the rest is the same as Example 3.

[0089] Comparative Example 3:

[0090] The difference between Comparative Example 3 and Example 3 is that a single β-glucanase is added in Comparative Example 3, and the other parts are the same as those in Example 3.

[0091] Comparative Example 4:

[0092] The difference between Comparative Example 4 and Example 3 is that in Comparative Example 4, single papain is used to replace the composite enzyme, and the rest is the same as in Example 3.

[0093] Comparative Example 5:

[0094] The difference between Comparative Example 5 and Example 3 is that no enzymatic hydrolysis treatment is performed in Comparative Example 5, and the rest is the same as Example 3.

[0095] Comparative Example 6:

[0096] The difference between Comparative Example 6 and Example 3 is that Lactobacillus delbrueckii is not added in Comparative Example 6, and the rest is the same as Example 3.

[0097] Comparative Example 7:

[0098] The difference between Comparative Example 7 and Example 3 is that Comparative Example 7 is not subjected to steam explosion treatment, and the rest is the same as Example 3.

[0099] Comparative Example 8:

[0100] The difference between Comparative Example 8 and Example 3 is that in Comparative Example 8, the trehalose solution is replaced by a β-cyclodextrin solution, and the rest is the same as Example 3.

[0101] Comparative Example 9:

[0102] The difference between Comparative Example 9 and Example 3 is that Comparative Example 9 is not coated with trehalose solution, and the rest is the same as Example 3.

[0103] The results of dietary fiber content and physicochemical properties analysis of the seaweed powder samples prepared in Examples 1 to 3 and the seaweed powder comparison samples prepared in Comparative Examples 1 to 9 are shown in Table 1. The dietary fiber content refers to GB5009.88-2008.

[0104] Swelling force determination: Weigh 1g of seaweed powder into a measuring cylinder, measure the dry volume of the seaweed powder, add 20℃ water to make the total volume reach 50mL, stir evenly to make it fully absorb water, let it stand at 20℃ for 24h, read the volume of the seaweed powder after absorbing water, and calculate the swelling force. Swelling force (%) = (volume after swelling (mL) - dry volume of seaweed powder (mL)) / dry mass of sample (g) × 100%.

[0105] Determination of water holding capacity: Weigh 1g of seaweed powder into a measuring cylinder, add 20℃ water, saturate for 1h, transfer to filter cloth to drain, and transfer the seaweed powder bound with water on the filter cloth to a surface dish to weigh. Water holding capacity (%) = [wet mass of seaweed powder (g) - dry mass of seaweed powder (g)] / dry mass of seaweed powder (g) × 100%.

[0106] Table 1: Composition and physical and chemical properties of seaweed powder

[0107]

[0108]

[0109] From the data analysis of Table 1, it can be seen that the total dietary fiber of the seaweed powder of the present application is greater than 80%, and the soluble dietary fiber content is relatively high, with excellent water holding capacity and swelling capacity. The present application can effectively increase the content of dietary fiber after enzymolysis by a specific proportion of composite enzymes and fermentation by fermentation bacteria, and can appropriately increase the solubility and water holding rate of dietary fiber. When added as a food raw material, good water holding capacity can prevent food from dehydration and shrinkage, thereby improving product quality. Dietary fiber with high water holding capacity is more conducive to the expansion of food, increases the body's sense of fullness, and has a higher overall health value. In addition, in terms of technology, the fishy smell is reduced by deodorization treatment, and the fishy smell is further coordinated by fermentation treatment to obtain seaweed powder with a better taste. Then, by steam explosion treatment, cellulose can be promoted to be small molecules. At the same time, combined with trehalose solution encapsulation treatment, the seaweed powder is reduced in the application process, and the dispersion is more uniform, so that it has better stability.

[0110] In addition, in order to verify the stability of the seaweed powder in dairy products, the following application examples were tested:

[0111] Application Example 1:

[0112] A method for preparing yogurt comprises the following steps:

[0113] Heat the milk to 50° C., then add 1% pectin and 2% sweetener by weight of the milk, stir and mix to obtain a mixture A;

[0114] The mixture A is sterilized, degassed, cooled, and 10% of the mass of the milk is added with the seaweed powder prepared in Example 3, and then homogenized at a pressure of 20 MPa and sterilized again to obtain a mixture B;

[0115] The mixture B was added to the fermentation tank, and then the acidophilus lactobacillus was added, stirred for 20 minutes, and fermented at 40°C for 6 hours. When the acidity in the fermentation tank reached 75°T, the emulsion was broken and the temperature was lowered to 24°C, and the mixture was poured into a yogurt buffer tank for filling, thereby obtaining yogurt sample 1.

[0116] Application Example 2:

[0117] A method for preparing yogurt comprises the following steps:

[0118] Heat the milk to 55° C., then add 1% pectin and 2% sweetener by weight of the milk, stir and mix to obtain a mixture A;

[0119] The mixture A is sterilized, degassed, cooled, and 12% of the mass of the milk is added with the seaweed powder prepared in Example 3, and then homogenized at a pressure of 18 MPa and sterilized again to obtain a mixture B;

[0120] The mixture B was added to the fermentation tank, and then the acidophilus lactobacillus was added, stirred for 20 minutes, and fermented at 40°C for 6 hours. When the acidity in the fermentation tank reached 72°T, the emulsion was broken and the temperature was lowered to 22°C, and the mixture was poured into a yogurt buffer tank for filling, thereby obtaining yogurt sample 2.

[0121] Comparative application example 1:

[0122] The difference between Comparative Application Example 1 and Application Example 2 is that the seaweed powder prepared in Comparative Example 8 is used in Comparative Application Example 1, and the rest is the same as Application Example 2.

[0123] Comparative application example 2:

[0124] The difference between Comparative Application Example 2 and Application Example 2 is that the seaweed powder prepared in Comparative Example 9 is used in Comparative Application Example 2, and the rest is the same as Application Example 2.

[0125] The yogurt samples in Application Example 1 and Application Example 2, and the yogurt comparison samples in Comparative Application Example 1 and Comparative Application Example 2 were tested, and the results are shown in Table 2 below.

[0126] Table 2: Yogurt stability test results

[0127]

[0128] From the application example test in Table 2, it can be seen that the seaweed powder prepared in this application is applied to the preparation of yogurt, which can give the yogurt a certain seaweed flavor, and is evenly dispersed in the yogurt, with good stability, making the yogurt taste delicate, and there is no water separation, stratification and precipitation during storage, and the shelf life is longer, which has a high application value. From the analysis of comparative application examples 1 and 2, it can be seen that after treatment with trehalose solution, the compatibility and stability of seaweed powder in the yogurt preparation process can be increased, thereby extending the shelf life of yogurt.

[0129] The technical features of the above-described embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above-described embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0130] The above-mentioned embodiments only express several implementation methods of the present invention, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of the invention patent. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, and these all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A high dietary fiber seaweed powder, characterized in that: The seaweed powder comprises the following raw materials in parts by weight: 25 to 40 parts of seaweed, 3 to 9 parts of complex enzyme, 0.01 to 0.03 parts of fermentation bacteria, and 50 to 65 parts of buffer solution; The composite enzyme is obtained by mixing amyloglucosidase, cellulase and β-glucanase in a mass ratio of (1-5): (1-3): (1-7).

2. The seaweed powder according to claim 1, characterized in that The seaweed is at least one of spirulina, sargassum, red algae, giant kelp, wakame, laver, hair algae, gracilaria and kelp.

3. The seaweed powder according to claim 1, characterized in that The buffer solution is a phosphate buffer solution with a mass percentage concentration of 5% to 15%.

4. A method for preparing high dietary fiber seaweed powder, characterized in that: The preparation method is used to prepare the seaweed powder according to any one of claims 1 to 3, and the preparation method comprises the following steps: The seaweed is cleaned, dried and crushed to obtain coarse powder; The coarse powder is placed in a 50% to 60% by volume ethanol solution and refluxed for 1 to 3 hours to remove the ethanol to obtain defatted coarse powder; The defatted coarse powder is subjected to a deodorizing treatment, and a filter residue is collected to obtain a deodorized coarse powder; The deodorized coarse powder is added to a buffer solution, mixed evenly, and then a composite enzyme is added, stirred at a speed of 50 r / min to 100 r / min for 5 min to 10 min, enzymolyzed at 28° C. to 37° C. for 5 h to 8 h, and then heated at 90° C. to 95° C. for 20 min to 30 min to inactivate the enzyme, and then added to an ammonium oxalate solution with a mass percentage concentration of 0.5% to 0.8%, ultrasonically treated, and filtered to obtain a filtrate and a filter residue; The residue after enzymatic hydrolysis is subjected to steam explosion treatment, and then mixed evenly with the filtrate after enzymatic hydrolysis, cooled to below 35°C, and fermented with the fermentation bacteria, and stirred for 1min to 3min every 1h at a speed of 50r / min to 80r / min. After fermentation for 20h to 24h, the residue is concentrated, precipitated with alcohol for 10h to 12h, centrifuged, the precipitate is collected, ball-milled, and dried to obtain fine powder; A trehalose solution with a mass percentage concentration of 10% to 20% is prepared, and then the fine powder is added to the trehalose solution according to a solid-liquid ratio of 1g: (10mL to 15mL), and after high-speed dispersion, spray drying is performed to obtain seaweed powder.

5. The preparation method according to claim 4, characterized in that: The mesh size of the coarse powder is 100-200 meshes.

6. The preparation method according to claim 4, characterized in that: The viable count of the fermentation bacteria was 1.3×10 6 CFU / g~2.7×10 10 CFU / g.

7. The preparation method according to claim 4, characterized in that: The power of the ultrasonic treatment is 250W to 300W, and the time is 20min to 30min.

8. The preparation method according to claim 4, characterized in that: The steam explosion treatment is performed at a pressure of 1.8 MPa to 2.5 MPa and for a time of 1 min to 2 min.

9. The preparation method according to claim 6, characterized in that: The deodorization treatment is as follows: adding the defatted coarse powder into a treatment liquid and soaking it for 15 to 20 minutes, wherein the treatment liquid comprises the following components in percentage by weight: 0.26% to 0.35% white vinegar, 5% to 7% citric acid, 0.05% to 0.08% calcium chloride, and the remainder water.

10. An application of high dietary fiber seaweed powder, characterized in that: The seaweed powder is used in the preparation of dairy products.

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