Chlorella, seaweed and sweet potato leaf composite enzyme and preparation method thereof

A composite enzyme and chlorella technology, applied in biochemical equipment and methods, methods based on microorganisms, immobilized on/in organic carriers, etc., can solve the problem of simultaneous solidification of Saccharomyces cerevisiae and Bacillus natto, etc. problem, to achieve the effect of mellow and sweet taste, continuous production, and high nutrient content

Pending Publication Date: 2021-06-04
启田生物科技(大连)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no research report on simultaneous solidification of Saccharomyces cerevisiae and Bacillus natto

Method used

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  • Chlorella, seaweed and sweet potato leaf composite enzyme and preparation method thereof
  • Chlorella, seaweed and sweet potato leaf composite enzyme and preparation method thereof
  • Chlorella, seaweed and sweet potato leaf composite enzyme and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The traditional technology adopts the method of adding calcium chloride to sodium alginate solution to prepare glue beads, thereby preparing immobilized bacteria. The inventor found through practice that using this method to immobilize Saccharomyces cerevisiae and Bacillus natto, the curing efficiency is low, and the curing glue The live bacteria content in the pearl is low, and the present embodiment selects sodium alginate to mix with polyvinyl alcohol (group 1), polyacrylamide (group 2), bone collagen (group 3), carrageenan (group 4), agar respectively (Group 5), carrageenan (Group 6), and triacetate fiber (Group 7) composite technical scheme, the dosage mass ratio is 1:1, and the comparison is sodium alginate with a mass fraction of 3%. The preparation method is as follows: firstly prepare seaweed The mixed solution of sodium alginate and the above-mentioned components, the mass fraction of sodium alginate in the solution is 1.5%, the mass fraction of the above-menti...

Embodiment 2

[0038] Embodiment 2 Flavor substance detects

[0039] In this example, Dulse palmatum is used as raw material, Saccharomyces cerevisiae and Bacillus natto are used as fermentation strains, and the flavor substances of fermentation are determined. The fermentation process is as follows: the cleaned Dulse palmatum is crushed until the particle size is less than 5mm Then put the material into the water extraction equipment, add water that accounts for 4 times the weight of the total material weight, the water extraction temperature is 80 ° C, the extraction time is 40 min, filter after extraction, discard the filter residue, and obtain the filtrate; the filtrate is sent to the fermentation tank In the process, add sucrose accounting for 5% of the filtrate mass, insert Saccharomyces cerevisiae and Bacillus natto (prepared in Example 1 group 3, inoculum size 5%), adjust the rotating speed of the fermenter to be 100r / min, and the fermentation temperature is 34°C. Fermentation for 4 ...

Embodiment 3

[0048] Embodiment 3 Fermentation material optimization

[0049] In order to increase the content of flavor substances in the fermented product, the inventor selected dulse palmate and seaweed (group 1), kelp (group 2), kelp (group 3), peony cauliflower (group 4), and carrageenan (Group 5) mixed fermentation according to the mass ratio of 2:1, and the control group was fermented with Dulse palmatum alone, and the fermentation process was as follows: the cleaned Dulse palmatum and the above-mentioned seaweed were crushed until the particle size was less than 5mm; Put the material into the water extraction equipment, add water accounting for 4 times the total weight of the material, the water extraction temperature is 80 ° C, the extraction time is 40 minutes, filter after extraction, discard the filter residue, and obtain the filtrate; send the filtrate into the fermentation tank, add The sucrose accounting for 5% of the filtrate quality was inserted into the immobilized bacteri...

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Abstract

The invention discloses a chlorella, seaweed and sweet potato leaf composite enzyme and a preparation method thereof. The fermentation broth is prepared by taking chlorella, seaweed and sweet potato leaves as raw materials by fermenting with immobilized strains; the seaweed is rhodynia palmatum and ishige okamurai, and the immobilized strains are saccharomyces cerevisiae and bacillus natto. According to the chlorella, seaweed and sweet potato leaf composite enzyme and the preparation method thereof, the chlorella, the seaweed and the sweet potato leaves are used as fermentation raw materials, the saccharomyces cerevisiae and the bacillus natto are used as mixed fermentation strains, and a strain immobilization technology is adopted, so that continuous production can be realized, the content of combined fermentation flavor substances and nutrient substances is high, the taste is mellow and sweet, and the problem that the chlorella, the seaweed and the sweet potato leaves taste bad when directly eaten traditionally is solved.

Description

technical field [0001] The invention belongs to the technical field of fermented food, and in particular relates to a compound enzyme of chlorella, seaweed and sweet potato leaves and a preparation method thereof. Background technique [0002] Seaweed is the general term for marine algae such as kelp, seaweed, wakame, and stone cauliflower. It is algae that grows in the sea. Often used as food, seaweed is salty and cold in nature, and has the effects of clearing away heat, softening and resolving hard masses. Although the seaweed fermented by lactic acid bacteria or saccharomyces contains rich nutrients, the content of flavor substances contained in it is too low and the taste is not good. [0003] Dulse palmatum is a typical cold-water seaweed with a bright red color and rich in protein, vitamins, unsaturated fatty acids and other nutrients. It is edible but has a bad taste. Iron nail dish is seaweed that grows on the rocks in the mid-tidal zone. It is edible and can also...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00C12N11/10C12N11/08C12R1/865C12R1/07
CPCA23L33/00C12N11/10C12N11/08A23V2002/00
Inventor 包选平郭晓妍王清泓
Owner 启田生物科技(大连)有限公司
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