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A kind of preparation method of kelp fermentation liquid

A fermented liquid and kelp technology, applied in dairy products, milk preparations, food science, etc., can solve problems such as difficulty in supplementing iodine for people with allergies, easy to cause allergic symptoms, and difficulty in improving quality, so as to achieve good taste and reasonable method steps , operationally feasible effect

Active Publication Date: 2020-08-04
SHANDONG HOMEY AQUATIC DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This sales processing method has low added value and it is difficult to improve the quality
And the promotion difficulty of kelp food also lies in that it easily causes allergic symptoms
This makes it difficult for the majority of allergic groups to supplement nutrients such as iodine and seaweed polysaccharides.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] In the present embodiment, a kind of preparation method of kelp fermented liquid, it goes through the following steps:

[0026] (I) Select fresh kelp, wash and remove the sediment on the surface, and cut it into 10-20mm particles;

[0027] (II) Soak the kelp granules obtained in step I for 8 hours in the soaking solution, which contains 7.5% ethanol, 2.2% NaCl and 1.2% citric acid by mass fraction, and pull out after soaking, Rinse with water and drain;

[0028] (III) Beat the soaked kelp into a slurry and dilute it with water to five times the original mass;

[0029] (IV) Add 5% milk powder, 7% sucrose and 0.10% carboxymethyl cellulose to the kelp raw juice of step III, heat sterilize and cool; (V) culture the kelp juice of step IV The base was inoculated with Kluyveromyces marx and Streptococcus thermophilus, and fermented at 37 degrees Celsius for 2.5 hours, and heat-inactivated;

[0030] (VI) Filtrating the fermentation slurry obtained in step V to obtain a super...

Embodiment 2

[0032] In the present embodiment, a kind of preparation method of kelp fermented liquid, it goes through the following steps:

[0033] (I) Select fresh kelp, wash and remove the sediment on the surface, and cut it into 10-20mm particles;

[0034] (II) Soak the kelp granules obtained in step I for 12 hours in the soaking solution, which contains 10% ethanol, 3.5% NaCl and 0.5% citric acid by mass fraction, and pull out after soaking, Rinse with water and drain;

[0035] (III) Beat the soaked kelp into a slurry and dilute it with water to five times the original mass;

[0036] (IV) Add 7% milk powder by mass, 5% sucrose and 0.15% carboxymethyl cellulose to the kelp raw juice in step III, heat sterilize and cool;

[0037] (V) Inoculate Kluyveromyces marx and Streptococcus thermophilus into the kelp juice medium in step IV, ferment at 40 degrees Celsius for 1 hour, and heat inactivate;

[0038] (VI) Filtrating the fermentation slurry obtained in step V to obtain a supernatant l...

Embodiment 3

[0040] In the present embodiment, a kind of preparation method of kelp fermented liquid, it goes through the following steps:

[0041] (I) Select fresh kelp, wash and remove the sediment on the surface, and cut it into 10-20mm particles;

[0042] (II) Soak the kelp granules obtained in step I for 4 hours in the soaking solution, which contains 5% ethanol, 1% NaCl and 1.5% citric acid by mass fraction, and pull out after soaking, Rinse with water and drain;

[0043] (III) Beat the soaked kelp into a slurry and dilute it with water to five times the original mass;

[0044] (IV) Add 3% milk powder by mass, 10% sucrose and 0.05% carboxymethyl cellulose to the kelp raw juice in step III, heat sterilize and cool;

[0045] (V) Inoculate Kluyveromyces marx and Streptococcus thermophilus into the kelp juice medium in step IV, ferment at 35 degrees Celsius for 4 hours, and heat inactivate;

[0046] (VI) Filtrating the fermentation slurry obtained in step V to obtain a supernatant liq...

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PUM

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Abstract

The invention discloses a preparation method of fermentation broth of Laminaria japonica. The method comprises the following steps: (1) fresh Laminaria japonica is selected, silt on the surface is cleaned and removed, and Laminaria japonica is cut into particles; (II) Laminaria japonica particles obtained in the step I are immersed in immersion liquid, after immersion is finished, the materials are fished out, and clear water is used for flushing and water is drained; (III) after immersion is finished, Laminaria japonica is beaten into pulp form, and water is added for dilution; (IV) milk powder, sucrose and carboxymethyl cellulose are added into Laminaria japonica normal juice, and heating and disinfection as well as cooling are carried out; (V) Kluyveromyces marxianus yeast and Streptococcus thermophilus are inoculated to a Laminaria japonica juice medium, and heating and inactivation are carried out; (VI) fermentation pulp is filtered in order to obtain clear liquid, and a final product is obtained. The method can be used in order to obtain nonallergenic Laminaria japonica fermentation broth with good mouthfeel and high polysaccharide content. The method has the advantages of reasonable steps, advanced technology, and feasible operation, and can be widely applied to deep processing of Laminaria japonica.

Description

technical field [0001] The invention relates to edible seaweed aquatic food products, in particular to a preparation method of kelp fermented liquid. Background technique [0002] Kelp (scientific name: Laminaria japonica), also known as kelp, river cabbage, is an edible algae belonging to the genus Laminaria. Kelp is native to Northeast Asia, including the Pacific coast of Russia, the northern coast of Japan and North Korea, and then grows in the oceans along the Liaodong Peninsula and Shandong coast of China. Today, China is the largest producer of kelp in the world. [0003] Kelp is rich in iodine and polysaccharides, which is of great significance for dietary supplementation in iodine-deficient areas. However, kelp is generally sold as sun-dried seafood or processed into pickles for sale. This sales processing method has low added value and it is difficult to improve the quality. And the promotion difficulty of kelp food also is that it easily causes allergic symptoms...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L33/10A23L17/60A23C9/13
Inventor 孙永军鞠文明胡炜唐晓波
Owner SHANDONG HOMEY AQUATIC DEV
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