FAST SCREENING AND EVALUATION METHOD FOR RAW MATERIAL OF A SEAGULLY SURROUNDING WATER DRINK

Description

[0001] The present application claims the priority benefit of Chinese application No. 202211708919.7, filed on December 29, 2022, entitled "Rapid Screening and Evaluation Method for Raw Material of Seaweed Near Water Beverage".TECHNICAL FIELD

[0002] The present application belongs to the food technology field, and particularly relates to a rapid screening and evaluation method for raw material of seaweed near water beverage.BACKGROUND ART

[0003] A "near water" beverage is a product that is between drinking water, fruit juice, and functional drinks, and has a clear and transparent appearance and a certain functional characteristic. Seaweed is one of the oldest plants with the highest biomass in the world, and the primary bioactive substances are seaweed polysaccharides such as agar, carrageen, algin and the like, which are important ingredients of seaweed cell walls, but have the characteristics of high viscosity, strong gel property and the like, affecting its application effect.

[0004] Due to the poor solubility, low active ingredient conversion, and easy to have a fishy smell of seaweed enzyme powder, currently, the seaweed food is mainly used in products such as seaweed noodles, seaweed cans, and seaweed tablets etc., and cannot be used in near water beverages effectively. The near water beverage is required to be transparent in appearance and free of odor. Therefore, seaweed near water beverage has a higher requirement on quality such as solubility, active ingredients, and sense of the seaweed enzyme powder.

[0005] Traditional evaluation methods for seaweed enzyme powder primarily perform qualitative evaluation on appearance, color and sense, lacking solubility and functional ingredients evaluation. Furthermore, the quality of the raw material is typically evaluated based on the final beverage, with hysteresis. Additionally, traditional methods focus on evaluating the raw material, concentrated solutions prepared by the raw material, or the beverage itself, without considering how the quality of the raw material affects the shelf life of the beverage, which often results in products that appear fine when leaving the factory but may develop issues such as cloudiness or a strong fishy odor during shelf life. Therefore, developing evaluation and screening techniques for seaweed enzyme powder that are suitable for near-water beverages is particularly important.

[0006] US20080124429A1 discloses a nutritious, tasty and affordable drink made from the sap of Kappaphycus alvarezii seaweed which is readily cultivable. The drink resembles coconut water in appearance and taste and is rich in potassium. It also contains an adequate proportion of the daily requirement of iodine besides many other useful minerals such as magnesium, calcium, sodium, zinc, phosphorous and iron while having low concentrations of toxic elements such as lead and chromium. The process of refining sap, which enables the seaweed drink to be palatable and widely acceptable, besides bestowing adequate shelf life, is also described. The process of preparation is integrated with preparation of carrageenan and plant nutrient thereby making optimum use of the seaweed and minimizing waste.

[0007] Reference may also be made to US 2005 / 0217596 A1, which discloses a marine algae powder for food and drink in which tea leaf powder is mixed with Porphyra marine algae powder and / or Undaria marine algae powder so that the smell of the sea is abated while nutritional ingredients and health functional ingredients are preserved.SUMMARY OF THE INVENTION

[0008] The present application provides a rapid screening and evaluation method for raw material of seaweed near water beverage, which can solve the technical problem that the traditional evaluation technology for seaweed enzyme powder is only qualitative elevation and cannot guarantee the requirement of solubility, sensory and functional ingredients of the raw materials of the seaweed near-water beverage.

[0009] According to the present invention, there is provided with a rapid screening and evaluation method for raw material of seaweed near water beverage as defined in the independent claim.

[0010] In an example, the step of analyzing the appearance, the sense, and the particle size of the seaweed enzyme powder as raw material includes: the appearance: when the color is light yellow to light brown, the seaweed enzyme powder is marked as grade I; when the color is brown, the seaweed enzyme powder is marked as grade II; and when the color is dark brown, the seaweed enzyme powder is marked as grade III; the sense: when the smell is slight fishy smell to mild fishy smell, the seaweed enzyme powder is marked as grade I; when the smell is moderate fishy smell, the seaweed enzyme powder is marked as grade II; and when the smell is strong fishy smell, the seaweed enzyme powder is marked as grade III; and the particle size: when particle size≤50µm, the solubility is excellent; when 50µm<particle size<80µm, the solubility is good; when 80µm≤particle size<120µm, the solubility is average; and when particle size≥120µm, the solubility is poor.

[0011] In an example, the step of analyzing the appearance, the sense, and the percentage with molecular weight less than 10 thousand of the 3% seaweed stock solution obtained based on the seaweed enzyme powder includes: the color (appearance): when the color is light yellow, the stock solution is marked as grade I; when the color is brown, the stock solution is marked as grade II; and when the color is dark brown, the stock solution is marked as grade III; the sense: when the smell is slight fishy smell, the stock solution is marked as grade I; when the smell is mild fishy smell, the stock solution is marked as grade II; and when the smell is strong fishy smell, the stock solution is marked as grade III; and, the percentage with molecular weight less than 10 thousand: when percentage<50%, the solubility is poor; when 50%≤percentage≤80%, the solubility is average; and when percentage>80%, the solubility is good.

[0012] In an example, the step of analyzing the appearance, the sense, the turbidity, and the functional ingredients of the first seaweed near water beverage obtained based on the 3% seaweed stock solution includes: the color (appearance): when the color is colorless, the first seaweed near water beverage is marked as grade I; and when the color is light yellow, the first seaweed near water beverage is marked as grade II; the sense: when the smell is free of fishy smell, the first seaweed near water beverage is marked as grade I; when the smell is slight fishy smell, the first seaweed near water beverage is marked as grade II; and when the smell is strong fishy smell, the first seaweed near water beverage is marked as grade III; and the turbidity: when turbidity<0.2, the first seaweed near water beverage is marked as grade I; when 0.2≤turbidity≤0.5, the first seaweed near water beverage is marked as grade II; and when turbidity>0.5, the first seaweed near water beverage is marked as grade III.

[0013] In an example, the functional ingredients include a measured light absorption value OD235 at 235nm of the first seaweed near water beverage and a content of oligosaccharide contained in the first seaweed near water beverage. when light absorption value OD235>0.20, the first seaweed near water beverage is marked as grade I; when 0.15≤light absorption value OD235≤0.20, the first seaweed near water beverage is marked as grade II; and when light absorption value OD235<0.15, returning the raw material to a raw material plant directly; and, when content of oligosaccharide>45ppm, the first seaweed near water beverage is marked as grade I; when 25ppm≤content of oligosaccharide≤45ppm, the first seaweed near water beverage is marked as grade II; and when content of oligosaccharide<25ppm, returning the raw material to the raw material plant directly.

[0014] In an example, the enhanced seaweed near water beverage is a beverage obtained by exposing the first seaweed near water beverage to sunlight for 4 hours; wherein, the first seaweed near water beverage is a 0.01% seaweed enzyme powder solution obtained by diluting the 3% seaweed stock solution.

[0015] In an example, the step of analyzing the appearance, the sense, the turbidity, and the functional ingredients of the enhanced seaweed near water beverage includes: the color (appearance): when the color is colorless and transparent, the enhanced seaweed near water beverage is marked as grade I; when the color is colorless with slight floccules, the enhanced seaweed near water beverage is marked as grade II; and when the color is light yellow with slight floccules, the enhanced seaweed near water beverage is marked as grade III; the sense: when the smell is free of fishy smell, the enhanced seaweed near water beverage is marked as grade I; when the smell is slight fishy smell, the enhanced seaweed near water beverage is marked as grade II; and when the smell is strong fishy smell, the enhanced seaweed near water beverage is marked as grade III; and the turbidity: when turbidity<0.2, the enhanced seaweed near water beverage is marked as grade I; when 0.2≤turbidity≤0.5, the enhanced seaweed near water beverage is marked as grade II; and when turbidity>0.5, the enhanced seaweed near water beverage is marked as grade III.

[0016] In an example, the functional ingredients include a measured light absorption value OD235 at 235nm of the enhanced seaweed near water beverage and a content of oligosaccharide contained in the enhanced seaweed near water beverage.

[0017] In an example, the functional ingredients specifically are: when light absorption value OD235>0.20, the enhanced seaweed near water beverage is marked as grade I; when 0.15≤light absorption value OD235≤0.20, the enhanced seaweed near water beverage is marked as grade II; and when light absorption value OD235<0.15, returning the raw material to the raw material plant directly; and, when content of oligosaccharide>45ppm, the enhanced seaweed near water beverage is marked as grade I; when 25ppm≤content of oligosaccharide≤45ppm, the enhanced seaweed near water beverage is marked as grade II; and when content of oligosaccharide<25ppm, returning the raw material to the raw material plant directly.

[0018] When the raw material of the near water beverage is screened and evaluated, the closer each parameter (for example, the appearance, the sense, the particle size, the molecular weight, the turbidity, the light absorption value, and the content of oligosaccharide) is to the grade I, the better the quality is, the more conducive to the production. Therefore, the grade I indexes are preferred.

[0019] Compared with the prior art, the present application has the following advantages and positive effects: The rapid screening and evaluation method for raw material of the seaweed near water beverage provided by at least one example of the present application comprehensively evaluates the seaweed raw material of the near water beverage for the first time, including the appearance, sense, solubility, and functional ingredients, and grades according to the index parameters; the rapid screening and evaluation method for raw material of the seaweed near water beverage provided by at least one example of the present application can rapidly and comprehensively determine the advantages and disadvantages of one kind of seaweed raw material, and formulate a next production process according to the advantages and disadvantages, so as to guarantee that the seaweed near water beverage is clear and transparent in appearance, is odor-free and has significant functions; the rapid screening and evaluation method for raw material of the seaweed near water beverage provided by at least one example of the present application contains evaluation of the raw material, evaluation of an initial beverage, and evaluation of the beverage in the entire shelf life, and the evaluation phases are more comprehensive, thereby providing a technical base for ensuring the product quality comprehensively. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0020] The technical solutions in the embodiments of the present application will be described clearly and completely as below. It is obvious that the described embodiments are only part of the embodiments of the present application, not all of the embodiments. Based on the embodiments in the present application, all other embodiments obtained by ordinary skill in the art without creative work shall fall within the scope of the claims.

[0021] The unit of molecular weight is Dalton, and the absorbance value has no unit, which are known to those skilled in the art. Concentrations in the present application refer to mass concentrations. For example, the "3% seaweed stock solution" means that the mass concentration of the seaweed enzyme powder in the seaweed stock solution is 3%, and the "0.01% seaweed enzyme powder solution" means that the mass concentration of the seaweed enzyme powder in the solution is 0.01%. Besides, the oligosaccharide in the present application refers to a compound formed by 3-10 monosaccharide molecules linked by glucosidic bonds.

[0022] The turbidity in the present application is EBR turbidity, which is usually used to determine the turbidity degree of beer, and is a measuring standard to describe the stability of beer. EBC is an abbreviation of "European Brewery Convention", which means the European Brewery Convention. The turbidity of the solution in the present application is also determined by using the EBC turbidity, and during an actual operation, the turbidity of the near water beverage may be measured by using a turbidity analyzer.

[0023] The appearance and color in the present application are measured by an EBC colorimeter. A test method includes: injecting a sample (solution) into a cuvette of the EBC colorimeter; comparing with a standard EBC color disc; and reading the chromaticity of the sample visually or automatic digital display, with represented by the chromaticity unit EBC. Wherein, colorless means chromaticity <2 EBC; light yellow or light brown means 2EBC≤chromaticity<15EBC; brown means 15EBC≤chromaticity≤25EBC; and dark brown means chromaticity >25 EBC.Example 1 Evaluation of seaweed enzyme powder 1.1 Particle size analysis of the seaweed enzyme powder

[0024] Particle size analysis method: A Malvern Mastersizer 3000 laser diffraction particle size analyzer was used for analysis. First, ensure that a host machine and accessories connected at the lower right corner of the software were selected normally. If multiple accessories were connected at the same time, select Aero S accessory. A dry dispersion system needed to be connected to a compressed gas and a vacuum system (vacuum cleaner). Before the dry test, it was needed to confirm that the compressed gas and the vacuum cleaner were both turned on to avoid insufficient gas pressure and vacuum failure. The maximum gas flow pressure in the software was 4 bar, and therefore, it was usually required that the pressure at a gas source outlet reaches 6 bar. Add 5 g of seaweed enzyme powder, select the "sampling injection" system to analyze, and evaluate the solubility of the seaweed enzyme powder according to the particle size range in table 1. Table 1Particle size (Dx90)≤50 µm50 µm-80 µm80 µm-120 µm≥120 µmSolubility evaluationExcellent solubilityGood solubilityOrdinary solubilityPoor solubility 1.2 Appearance and sensory evaluation of the seaweed enzyme powder

[0025] Appearance and sensory evaluation method: take an appropriate amount of seaweed enzyme powder sample and place in a clean and dry white ceramic plate, observe the color and luster thereof under natural light, and taste the seaweed enzyme powder to judge whether the seaweed enzyme powder had any fishy smell. Corresponding grades based on color and luster and fishy smell are given in the following table 2.

[0026] Since the seaweed enzyme powder was powder, the color was judged by naked-eye observation. When the color was light yellow to light brown, it was marked as grade I; when the color was brown, it was marked as grade II; and when the color was dark brown, it was marked as grade III. As the color in the example was observed by naked eyes, there was a slight subjective deviation; however, since the powder will be dissolved and diluted subsequently, the color judgment here only serves as an initial reference, allowing the deviation. For example, when there are 5 judges and 3 of them believe that the seaweed enzyme powder was light brown, it can be marked as grade I.

[0027] For sensory evaluation, a first reference with slight fishy smell was selected, and a second reference with strong fishy smell was selected; and each seaweed enzyme powder sample was respectively compared with the first reference and the second reference to determine its grade. When the smell was weaker than that of the first reference, it was judged as slight fishy smell to mild fishy smell, and marked as grade I; when the smell was between that of the first reference and the second reference, it was judged as moderate fishy smell, and marked as grade II; and when the smell was stronger than that of the second reference, it was judged as strong fishy smell, and marked as grade III. Similarly, since the powder will be dissolved and diluted subsequently, the sensory judgment for the powder here only serves as an initial reference, allowing a deviation. Therefore, the first and second reference and the judgment criteria were selected as long as they can meet the mass production requirements. Table 2AppearanceLight yellowLight brownBrownDark brownGrade judgmentGrade IGrade IGrade IIGrade IIISenseSlight fishy smellMild fishy smellModerate fishy smellStrong fishy smellGrade judgmentGrade IGrade IGrade IIGrade III Example 2 Evaluation of seaweed stock solution

[0028] Weigh 15 g of the seaweed enzyme powder and dissolve it with about 400 mL of water (pH about 7, and hardness ≤2 Germanic degrees); after completely dissolved, adjust the volume to 500 mL to prepare a 3% seaweed enzyme powder stock solution, i.e., obtain a 3% seaweed stock solution, where the mass concentration of the seaweed enzyme powder was 3%.2.1 Appearance and sensory evaluation of the seaweed stock solution

[0029] An appearance and sensory evaluation method: place 100 mL of the seaweed stock solution in a clean and dry colorless transparent plastic cup; observe the color and luster under natural light and measure the color by an EBC colorimeter; and taste the seaweed stock solution to judge whether the seaweed stock solution had any fishy smell. Corresponding grades of color and fishy smell of the seaweed stock solution are shown in Table 3.

[0030] Wherein, for the color evaluation, inject the 3% seaweed stock solution into a cuvette of the EBC colorimeter, and compare it with a standard EBC color disc to read the chromaticity of the solution. When 2EBC≤chromaticity < 15EBC, it was judged as light yellow, and marked as grade I; when 15EBC≤chromaticity≤25EBC, it was judged that as brown, and marked as grade II; and when the chromaticity >25 EBC, it was judged as dark brown, and marked as grade III. It was worth understanding that when the chromaticity was less than 2 EBC, the seaweed stock solution was also marked as grade I.

[0031] For the sensory evaluation, a third reference with slight fishy smell and a fourth reference with strong fishy smell were set; and the two references were both selected in combination with the mass production process, and the mass concentrations of the seaweed enzyme powder thereof were both 3%. Wherein, the third reference was excellent in mass production test quality through a test, but the seaweed stock solution has slight fishy smell; and the fourth reference was unacceptable in mass production test quality through the test. The 3% seaweed stock solution in the example was respectively compared with the third reference and the fourth reference to determine its grade. When the smell was weaker than that of the third reference, it was judged as slight fishy smell, and marked as grade I; when the smell was stronger than that of the third reference but less than that of the fourth reference, it was judged as mild fishy smell, and marked as grade II; and when the smell was stronger than that of the fourth reference, it was judged as strong fishy smell, and marked as grade III.

[0032] In the present example and other examples, the sensory evaluation can be judged in a probabilistic manner. For example, 30 persons with normal taste senses were selected randomly to respectively judge the relations between the stock solution and the references; for example, when no fewer than 20 persons (2 / 3) believe that the smell was weaker than that of the third reference, it was judged as slight fishy smell, and marked as grade I; of course, other reliable methods can also be used for the judgment. Table 3AppearanceLight yellowBrownDark brownChromaticity, EBC<1515-25>25Grade judgmentGrade IGrade IIGrade IIISenseSlight fishy smellMild fishy smellStrong fishy smellGrade judgmentGrade IGrade IIGrade III 2.2 Analysis of the solubility of the seaweed stock solution

[0033] Analysis of molecular weight distribution of the seaweed enzyme powder: filter the 3% seaweed stock solution centrifugally by an ultrafiltration tube of 10 thousand molecular weight, and analyze the contents of the soluble solid of the liquid before and after the centrifugation.

[0034] An analysis method for the content of the soluble solid: drop the sample solution onto a disk of a refractometer, close the lid, analyze the sample, and record data.

[0035] Calculation of the proportion of the solid with a molecular weight less than 10 thousand: soluble solid of the below solution in the ultrafiltration tube / soluble solid of 3% seaweed stock solution*100. Table 4 provides the molecular weight less than 10 thousand proportion % of the 3% seaweed stock solution and corresponding grades of its solubility. Table 4Molecular weight less than 10 thousand proportion<50%50%-80%>80%Solubility judgmentPoor solubilityOrdinary solubilityGood solubility Example 3 Analysis of the first seaweed near water beverage

[0036] The 3% seaweed stock solution was diluted to a 0.01% seaweed enzyme powder solution (it can be diluted with water in example 2) to obtain the first seaweed near water beverage.3.1 Appearance and sensory evaluation of the first seaweed near water beverage

[0037] An appearance and sensory evaluation method: place 100 mL of the first seaweed near water beverage in a clean and dry colorless transparent plastic cup; observe the color and luster thereof under natural light and measure the color by an EBC colorimeter; and taste the flavor of the first seaweed near water beverage. Corresponding grades of color and luster and fishy smell of the first seaweed near water beverage are shown in Table 5.

[0038] Wherein, for the color evaluation, inject the first seaweed near water beverage into the cuvette of the EBC colorimeter, and compare with the standard EBC color disc to read the chromaticity of the solution. When chromaticity<2 EBC, it was judged as colorless, and marked as grade I; and when 2EBC≤chromaticity<15EBC, it was judged as light yellow, and marked as grade II.

[0039] For the sensory evaluation, carbonated purified water as a fifth reference and a six reference with strong fishy smell were set, wherein the six reference was a corresponding solution obtained by diluting the fourth reference with strong fishy smell in example 2 from 3% by mass concentration to 0.01% by mass concentration. The first seaweed near water beverage was respectively compared with the fifth reference and the sixth reference to determine its grade. When the smell was close to that of the fifth reference, it was judged as free of fishy smell, and marked as grade I; when the smell was between that of the fifth reference and that of the sixth reference, it was judged as slight fishy smell, and marked as grade II; and when the smell was stronger than that of the sixth reference, it was judged as strong fishy smell, and marked as grade III. Table 5AppearanceColorlessLight yellowChromaticity, EBC<2≥2Grade judgmentGrade IGrade IISenseFree of fishy smellSlight fishy smellStrong fishy smellGrade judgmentGrade IGrade IIGrade III 3.2 Turbidity analysis

[0040] The turbidity of the first seaweed near water beverage was analyzed by using a turbidity analyzer, and its turbidity and corresponding range are shown in Table 6. Table 6Turbidity of the seaweed product<0.20.2-0.5>0.5Grade judgmentGrade IGrade IIGrade III 3.3 Evaluation of functional ingredients

[0041] An OD235 analysis method: take the first seaweed near water beverage, and measure the absorbance value of the first seaweed near water beverage at 235 nm, with distilled water as a reference.

[0042] An oligosaccharide content analysis method: oligosaccharide in the seaweed raw material was analyzed by using an ion chromatography (IC). Disaccharide to hexaose of mannuronic acid was used as a glycan standard sample for qualitative and quantitative analysis. The seaweed enzyme powder was prepared into a 0.01% solution; after being fully dissolved and membrane filtration, the sample was injected into the IC, and a chromatogram map of the sample was compared with a chromatogram map of the standard sample for quantitative analysis.

[0043] An OD235 judging basis: the main component of the seaweed raw material is alga oligosaccharide which is from algin. Under the action of algin lyase, C-O glucosidic bonds in guluronic acid and mannuronic acid in the algin are cut off to form oligosaccharide with unsaturated double-bond structure between non-reducing ends C4-5. The oligosaccharide with this structure has intensive absorption peak at 230-240 nm, and the content of the alga oligosaccharide can be represented by the adsorption intensity OD235 value at 235 nm.

[0044] An OD235 judging result of the first seaweed near water beverage: when the OD235 absorbance value>0.20, the content of the alga oligosaccharide in the sample was relatively high, and it was judged as grade I. When the OD235 absorbance value was between 0.15 and 0.20, under a shortage of raw material, it can be used for production by softening of terms, and the first seaweed near water beverage was judged as grade II. When the OD235 absorbance value was <0.15, the raw material was returned to the raw material plant directly and was not used for production.Example 4 Evaluation of an enhanced test for the seaweed near water beverage

[0045] The first seaweed near water beverage (the 3% seaweed stock solution was diluted to 0.01% seaweed enzyme powder solution) was taken for an enhanced predictive test, i.e., under sunlight exposure for 4 hours, the enhanced seaweed near water beverage was obtained, and was subjected to evaluation and index analysis. During enhancing, the exposure time was usually not less than 3.5 hours, preferably 4 hours; and after the first seaweed near water beverage was enhanced, floccules might increase, the turbidity may increase, and the color may become deeper.4.1. Sensory and appearance Evaluation

[0046] The enhanced seaweed near water beverage was subjected to appearance detection; its color was measured by the EBC colorimeter; it was observed whether there were floccules or visible precipitates; and it was tasted to determine whether there was fishy smell. Corresponding grades of its color and luster and fishy smell are shown in Table 7.

[0047] Wherein, for the color evaluation, inject the enhanced seaweed near water beverage into the cuvette of the EBC colorimeter, and compare with the standard EBC color disc to read the chromaticity of the solution. When the chromaticity was <2 EBC and the color was colorless and transparent, it was marked as grade I; when the chromaticity was <2 EBC and the color was colorless with slight floccules, it was marked as grade II; and when 2EBC≤chromaticity < 15EBC and the color was light yellow with slight floccules, it was marked as grade III.

[0048] For the sensory evaluation, the fifth reference and the sixth reference in example 3 were adopted, and the enhanced seaweed near water sample was respectively compared with the two references to determine its grade. When the smell was close to that of the fifth reference, it was judged as free of fishy smell, and marked as grade I; when the smell was between that of the fifth reference and that of the sixth reference, it was judged as slight fishy smell, and marked as grade II; and when the smell was stronger than that of the sixth reference, it was judged as strong fishy smell, and marked as grade III. Table 7AppearanceColorless, transparentColorless with slight flocculesLight yellow with slight flocculesChromaticity, EBC<2<2≥2Grade judgmentGrade IGrade IIGrade IIISenseFree of fishy smellSlight fishy smellStrong fishy smellGrade judgmentGrade IGrade IIGrade III 4.2 Turbidity analysis

[0049] The turbidity of the enhanced seaweed near water beverage was analyzed by using the turbidity analyzer, and its turbidity and corresponding range are shown in Table 8. Table 8Turbidity of enhanced seaweed product<0.20.2-0.5>0.5Grade judgmentGrade IGrade IIGrade III 4.3 Evaluation of functional ingredients

[0050] An OD235 analysis method: the absorbance value of the enhanced seaweed near water beverage was measured at 235 nm by using a spectrophotometer, with water as a reference.

[0051] An OD235 judging result of the enhanced seaweed near water beverage: when the OD235 absorbance value>0.20, the content of the alga oligosaccharide in the sample was relatively high, and it was judged as grade I. When the OD235 absorbance value was between 0.15 and 0.20, and under a shortage of raw material, it can be used production by softening of terms, and the enhanced seaweed near water beverage was judged as grade II. When the OD235 absorbance value was <0.15, the raw material was returned to the raw material plant directly and was not used for production.

[0052] An oligosaccharide content analysis method: oligosaccharide in the seaweed raw material was analyzed by the ion chromatography (IC). Mannuronic acid monosaccharide, guluronic acid monosaccharide, and glucuronic acid monosaccharide were prepared into 100 ppm concentration, disaccharide to hexaose of mannuronic acid were prepared into 100 ppm, they were injected for analysis to establish a quantitative chromatogram; the seaweed enzyme powder was prepared into a 0.01% solution; after being fully dissolved and membrane filtration, the sample was injected into the IC, and a chromatogram of the sample was compared with the chromatogram of the standard sample for quantitative analysis.

[0053] A judging basis: the main component of the seaweed enzyme powder is uronic acid and polymers with different polymerization degrees. For analysis of the oligosaccharide, the ion chromatography was used to simultaneously analyze the monosaccharide composition and polymerization degree of the oligosaccharide in the seaweed enzyme powder. The saccharide components to be measured in the sample entered an ion exchange column system along with a KOH eluent and were separated according to the affinity difference of the separation column on anions ionized from the saccharides. The separated components were detected by an electrochemical detector. By using a single-point calibration method, the measured components were qualitated with retention time and quantified with peak area.

[0054] An oligosaccharide judging result of the enhanced seaweed near water beverage: when the content of the oligosaccharide was >45ppm, the content of the alga oligosaccharide in the sample was relatively high, and it was judged as grade I. When the content of the alga oligosaccharide was between 25 ppm and 45 ppm, under a shortage of raw material, it can be used for production by softening of terms, and the enhanced seaweed near water beverage was judged as grade II. When the content of the alga oligosaccharide was <25ppm, the raw material was returned to the raw material plant directly and was not used for production.Example 5 Establishment of raw material comprehensive evaluation indexes

[0055] Based on the analytical indexes in above examples 1-4, raw material comprehensive evaluation indexes were established, as shown in Table 9. Table 9IndexSampleGrade IGrade IIGrade IIIAppearance and colorSeaweed enzyme powderLight yellow to light brownBrownDark brown3% seaweed stock solutionLight yellowBrownDark brownChromaticity of 3% seaweed stock solution, EBC<1515-25>25First seaweed near water beverageColorlessColorlessLight yellowChromaticity of first seaweed near water beverage, EBC<2<2≥2Enhanced seaweed near water beverageColorlessColorlessLight yellowChromaticity of enhanced seaweed near water beverage, EBC<2<2≥2ClarityParticle size (Dx90) of seaweed enzyme powder, µm<8080-120>120Molecular weight<10 thousand proportion % of 3% seaweed stock solution>8050-80<50Turbidity of first seaweed near water beverage<0.20.2-0.5>0.5Turbidity of enhanced seaweed near water beverage<0.20.2-0.5>0.5SenseSeaweed enzyme powderMild fishy smellModerate fishy smellStrong fishy smellSense of 3% seaweed stock solutionSlight fishy smellMild fishy smellStrong fishy smellSense of first seaweed near water beverageFree of fishy smellSlight fishy smellStrong fishy smellSense of enhanced seaweed near water beverageFree of fishy smellSlight fishy smellStrong fishy smellFunctional ingredientsOD235 of first seaweed near water beverage>0.200.15-0.200.15-0.20OD235 of enhanced seaweed near water beverage>0.200.15-0.200.15-0.20Oligosaccharide of first seaweed near water beverage, ppm>4525-4525-45Oligosaccharide of enhanced seaweed near water beverage, ppm>4525-4525-45ConclusionExcellent qualityQuality with slightly defectPoor quality Example 6 Actual test of seaweed enzyme powder

[0056] Five kinds of seaweed enzyme powder were selected randomly in the present example, the indexes were analyzed in combination with the above examples 1-4, and the kinds of seaweed enzyme powder were graded according to index analysis. Specific data is shown in Table 10. Table 10IndexSampleGrade IGrade IGrade IIGrade IIIGrade IIIAppearance and colorSeaweed enzyme powderLight yellowLight yellowBrownDark brownDark brown3% seaweed stock solutionLight yellowLight yellowBrownDark brownDark brownChromaticity of 3% seaweed stock solution, EBC9.113.421.126.236.2First seaweed near water beverageColorlessColorlessColorlessLight yellowLight yellowChromaticity of first seaweed near water beverage, EBC<2<2<2<2<2Enhanced seaweed near water beverageColorlessColorlessColorlessLight yellowLight yellowChromaticity of enhanced seaweed near water beverage, EBC<2<2<2<2<2ClarityParticle size (Dx90) of seaweed enzyme powder, µm38447792104Molecular weight<10 thousand proportion % of 3% seaweed stock solution8581723342Turbidity of first seaweed near water beverage0.050.100.250.520.63Turbidity of enhanced seaweed near water beverage0.080.120.320.580.67SenseSeaweed enzyme powderMild fishy smellMild fishy smellModerate fishy smellStrong fishy smellStrong fishy smellSense of 3% seaweed stock solutionSlight fishy smellSlight fishy smellMild fishy smellStrong fishy smellStrong fishy smellSense of first seaweed near water beverageFree of fishy smellFree of fishy smellSlight fishy smellStrong fishy smellStrong fishy smellSense of enhanced seaweed near water beverageFree of fishy smellFree of fishy smellSlight fishy smellStrong fishy smellStrong fishy smellFunctional ingredientsOD235 of first seaweed near water beverage0.250.220.230.210.17OD235 of enhanced seaweed near water beverage0.240.220.230.210.16Oligosaccharide of first seaweed near water beverage, ppm48.752.535.126.228.9Oligosaccharide of enhanced seaweed near water beverage, ppm48.451.834.625.328.3ConclusionExcellent qualityExcellent qualityGood qualityPoor qualityPoor quality Example 7 Evaluation of actual beverage

[0057] In the present example, a mass production test was conducted on first seaweed near water beverages (the amount of seaweed enzyme powder was 100 ppm) adopting the five kinds of seaweed enzyme powder in example 6. Specifically, each seaweed enzyme powder was dissolved in an addition tank, with the concentration about 3% until it was fully and uniformly dissolved; the solution was centrifuged by a centrifuge and added into a mixing tank, and the volume was set; after being stabilized for 24 hours, the solution was subjected to processes such as filling, packaging, and sterilizing to prepare the first seaweed near water beverage. Index test data of the first seaweed near water beverages prepared based on the five kinds of seaweed enzyme powder are shown in Table 11. Table 11SampleIndex1#2#3#4#5#Seaweed enzyme powderQuality gradeGrade IGrade IGrade IIGrade IIIGrade IIIAppearance and colorLight yellowLight yellowBrownDark brownDark brownSenseMild fishy smellMild fishy smellModerate fishy smellStrong fishy smellStrong fishy smellParticle size (Dx90) of seaweed enzyme powder, µm38447792104Molecular weight<10 thousand proportion % of seaweed stock solution8581723342First seaweed near water beverag eColor of beverageColorlessColorlessColorlessLight yellowLight yellowSense of beverageFree of fishy smellFree of fishy smellSlight fishy smellStrong fishy smellStrong fishy smellTurbidity of beverage0.050.100.250.520.63OD235 of beverage0.240.220.230.210.16Oligosaccharide , ppm49.554.537.125.828.3End of shelf life of first seaweed near water beverag eColor of beverageColorlessColorlessColorlessSlightly yellowSlightly yellowSense of beverageFree of fishy smellFree of fishy smellSlight fishy smellStrong fishy smellStrong fishy smellTurbidity of beverage0.080.130.300.550.66OD235 of beverage0.230.220.220.200.16Oligosaccharide , ppm50.352.535.125.228.6Quality of seaweed near water beverageExcellent qualityExcellent qualityGood quality when leaving factory; turbidity slightly increased at the end of shelf life.Poor quality, unacceptable.Poor quality, unacceptable.

[0058] In combination with the data in the above tables, It can be seen that the rapid screening and evaluation method for a raw material of an seaweed near water beverage provided in the present application can be applied to the comprehensive evaluation of the seaweed raw material of the near water beverage, and formulates a next production process according to the evaluation result, so as to ensure that the seaweed near water beverage is clear and transparent in appearance, is odor-free and has significant functions.

[0059] This method covers the evaluation of the raw material, evaluation of the initial beverage, and evaluation of the entire shelf life of the beverage, and the evaluation phases are more comprehensive, thereby not only providing a technical base for ensuring the product quality comprehensively, but also acquiring the overall performance in the shelf life of the product based on evaluation of the raw material, thereby, greatly saving the economic cost.

Claims

1. A rapid screening and evaluation method for a raw material seaweed enzyme powder used in a seaweed near water beverage, characterised by including the following steps: analyzing appearance, fishy smell, and particle size of seaweed enzyme powder as the raw material; analyzing appearance, fishy smell, and the percentage of components having molecular weight less than 10 thousand of a 3% (w / v) aqueous seaweed stock solution obtained based on the seaweed enzyme powder; and analyzing its appearance, fishy smell, turbidity, and functional ingredients of a first seaweed near water beverage obtained based on the 3% (w / v) aqueous seaweed stock solution; analyzing appearance, fishy smell, turbidity, and functional ingredients of an enhanced seaweed near water beverage; and combining comprehensive results obtained from the above analysis, enabling the raw material of the seaweed near water beverage to be rapidly screened and evaluated.

2. The screening and evaluation method according to claim 1, wherein, the step of analyzing the appearance, the sense, and the percentage with molecular weight less than 10 thousand of the 3% seaweed stock solution obtained based on the seaweed enzyme powder includes: color: when the color is light yellow, marked as grade I; when the color is brown, marked as grade II; and when the color is dark brown, marked as grade III; the sense: when the smell is slight fishy smell, marked as grade I; when the smell is mild fishy smell, marked as grade II; and when the smell is strong fishy smell, marked as grade III; and, the percentage with molecular weight less than 10 thousand: when percentage<50%, the solubility is poor; when 50%≤percentage≤80%, the solubility is average; and when percentage>80%, the solubility is good.

3. The screening and evaluation method according to claim 1, wherein, the step of analyzing the appearance, the sense, the turbidity, and the functional ingredients of the first seaweed near water beverage obtained based on the 3% seaweed stock solution includes: color: when the color is colorless, marked as grade I; and when the color is light yellow, marked as grade II; the sense: when the smell is free of fishy smell, marked as grade I; when the smell is slight fishy smell, marked as grade II; and when the smell is strong fishy smell, marked as grade III; and the turbidity: when turbidity<0.2, marked as grade I; when 0.2≤turbidity≤0.5, marked as grade II; and when turbidity>0.5, marked as grade III.

4. The screening and evaluation method according to claim 3, wherein, the functional ingredients include a measured light absorption value OD235 at 235nm of the first seaweed near water beverage and a content of oligosaccharide contained in the first seaweed near water beverage.

5. The screening and evaluation method according to claim 4, wherein, the functional ingredients specifically are: when light absorption value OD235>0.20, marked as grade I; when 0.15≤light absorption value OD235≤0.20, marked as grade II; and when light absorption value OD235<0.15, returning the raw material to a raw material plant directly; and, when content of oligosaccharide>45ppm, marked as grade I; when 25ppm≤content of oligosaccharide≤45ppm, marked as grade II; and when content of oligosaccharide<25ppm, returning the raw material to the raw material plant directly.

6. The screening and evaluation method according to any one of claims 1-5, wherein, the enhanced seaweed near water beverage is a beverage obtained by exposing the first seaweed near water beverage to sunlight for 4 hours; wherein, the first seaweed near water beverage is a 0.01% seaweed enzyme powder solution obtained by diluting the 3% seaweed stock solution.

7. The screening and evaluation method according to claim 6, wherein, the step of analyzing the appearance, the sense, the turbidity, and the functional ingredients of the enhanced seaweed near water beverage includes: color: when the color is colorless and transparent, marked as grade I; when the color is colorless with slight floccules, marked as grade II; and when the color is light yellow with slight floccules, marked as grade III; the sense: when the smell is free of fishy smell, marked as grade I; when the smell is slight fishy smell, marked as grade II; and when the smell is strong fishy smell, marked as grade III; and the turbidity: when turbidity<0.2, marked as grade I; when 0.2≤turbidity≤0.5, marked as grade II; and when turbidity>0.5, marked as grade III.

8. The screening and evaluation method according to claim 7, wherein, the functional ingredients include a measured light absorption value OD235 at 235nm of the enhanced seaweed near water beverage and a content of oligosaccharide contained in the enhanced seaweed near water beverage.

9. The screening and evaluation method according to claim 8, wherein, the functional ingredients specifically are: when light absorption value OD235>0.20, marked as grade I; when 0.15≤light absorption value OD235≤0.20, marked as grade II; and when light absorption value OD235<0.15, returning the raw material to the raw material plant directly; and, when content of oligosaccharide>45ppm, marked as grade I; when 25ppm≤content of oligosaccharide≤45ppm, marked as grade II; and when content of oligosaccharide<25ppm, returning the raw material to the raw material plant directly.

10. The screening and evaluation method according to any one of claims 1-5, wherein, the step of analyzing the appearance, the sense, and the particle size of the seaweed enzyme powder as raw material includes: the appearance: when the color is light yellow to light brown, marked as grade I; when the color is brown, marked as grade II; and when the color is dark brown, marked as grade III; the sense: when the smell is slight fishy smell to mild fishy smell, marked as grade I; when the smell is moderate fishy smell, marked as grade II; and when the smell is strong fishy smell, marked as grade III; and the particle size: when particle size≤50µm, the solubility is excellent; when 50µm<particle size<80µm, the solubility is good; when 80µm≤particle size<120µm, the solubility is average; and when particle size≥120µm, the solubility is poor.