CN101756296A - Method for preparing kelp nutrient solution by using ultrasonic fermentation - Google Patents
Method for preparing kelp nutrient solution by using ultrasonic fermentation Download PDFInfo
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- CN101756296A CN101756296A CN200810158959A CN200810158959A CN101756296A CN 101756296 A CN101756296 A CN 101756296A CN 200810158959 A CN200810158959 A CN 200810158959A CN 200810158959 A CN200810158959 A CN 200810158959A CN 101756296 A CN101756296 A CN 101756296A
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Abstract
The invention relates to the technical field of sea food biological engineering, in particular to a method for preparing kelp nutrient solution by using ultrasonic fermentation. Using fresh kelp as a raw material, the method in the invention is characterized by comprising the following processing steps: cleaning, mincing, colloid-refining, ultrasonic fermenting, filtrating and deodorizing, neutralizing and seasoning, filling and sealing and sterilizing and the like. The invention realizes the preparation method that features in simple processing method, easy-industrializing production, low production cost, good product taste, easy absorption by human body, and complete reservation of nutritional components and biological activity in the kelp.
Description
Technical field:
The invention belongs to the marine biotechnology technical field, specifically a kind of method of utilizing ultrasonic fermentation to separate to prepare kelp nutrient solution.
Background technology:
Ultrasonic wave be frequency greater than 20KHz, the elastic mechanical vibration wave beyond the human auditory system valve.Ultrasonic wave extracts the invigoration effect that separates for various effective ingredients in plant and mainly comes from its cavitation.Ultrasonic cavitation is acoustochemical energy source, can relate to effects such as phonochemistry, photochemistry in the ultrasonic reaction process, produces huge energy.A series of dynamic processes such as micro-bubble when cavitation takes place in liquid nuclear vibrates under the high-strength ultrasonic effect, growth, contraction and collapse.Experiments have proved that ultrasonic wave energy changes the assembled state of material in a large number, and material is disperseed and emulsification, change material diffusion, crystallization and dissolution velocity, quicken and the reinforcement reaction.The turbulence effect that produces during ultrasonic cavitation, perturbation effect, interfacial effect and Mohaupt effect have promoted the fragmentation and the mass transport process of plant cell, reduce the purpose of extracting temperature, shortening reaction time, raising product recovery rate, reducing the product production cost thereby reach.At present, ultrasonic wave energy is quickened the effect of heterogeneous diffusion, in light industry, be most widely used, enzyme and ultrasonic wave are as the application of succeeding in chemical reaction of catalysis means, but ultrasonic applied in any combination with enzyme and fermentation is not reported, and the method for utilizing ultrasonic fermentation to prepare kelp nutrient solution is not reported.
Summary of the invention:
The object of the present invention is to provide a kind of method of utilizing ultrasonic fermentation to prepare kelp nutrient solution, realize that a kind of processing method is simple, be easy to suitability for industrialized production, the few mouthfeel of product fishy smell is good, production cost is low, be easy to the absorption of human body utilization, improve and keep kelp nourishing composition and bioactive preparation method.
Technical scheme of the present invention is: utilize ultrasonic fermentation to prepare the method for kelp nutrient solution, it is characterized in that: with bright sea-tangle is raw material, through cleaning rubbings, colloid defibrination, ultrasonic fermentation, filtration take off raw meat, in and processing steps such as seasoning, filling and sealing, sterilization make.
It is bright sea-tangle to be put into seawater clean back chopping or rubbing that described cleaning is rubbed, and is convenient to defibrination;
Described colloid defibrination is to send in the colloid mill cleaning the sea-tangle of rubbing, and wears into whey liquid.
Described ultrasonic fermentation is that the sea-tangle whey liquid is dropped in the ultrasonic reaction still, adds water 3-5 doubly, adds complex enzyme 1-3%.Heat 27-47 ℃, starting ultrasonication power is 200-500W, adds brewer's yeast 1-5%, ultrasonic treatment time 3-8 hour.Be warming up to 90-100 ℃ then rapidly and promptly stop, with the enzyme that goes out.
It is above-mentioned sea-tangle zymotic fluid to be sent in active carbon and the silica gel soil filter carry out that raw meat is taken off in described filtration.
In described and seasoning be the sea-tangle zymotic fluid that filtration is taken off raw meat, add conventional flavor enhancement or conventional extract mix in and the fishy smell seasoning.
Technologies such as described filling and sealing, sterilization technology are routinely carried out.
Advantage of the present invention and effect:
The present invention has better catalystic, fermentative effect owing under the ultrasonic wave action condition, shortened the enzymolysis and the fermentation reaction time of sea-tangle slurries, makes sea-tangle slurries hydrolysed ferment abundant, has improved the hydrolysate yield.
Sea-tangle fishy smell is dense to be the not acceptant big problem of consumer, the present invention utilize culture propagation technology and heated volatile, in and technology such as seasoning, adopt active carbon physics fishy-removing-method simultaneously, made product of the present invention solve the dense problem of fishy smell, had the good characteristics of mouthfeel.
After adopting the present invention program, realized that a kind of processing method is simple, be easy to suitability for industrialized production, production cost is low, the product mouthfeel is good, be easy to the absorption of human body utilization, the perfect biologically active of sea-tangle and the preparation method of nutritional labeling of having kept.
The specific embodiment:
Below in conjunction with specific embodiment the technical program is further specified:
Embodiment:
The bright sea-tangle of gathering is put into seawater clean back chopping or rubbing, be convenient to defibrination, will clean the sea-tangle of rubbing again and send in the colloid mill, wear into whey liquid, again the sea-tangle whey liquid is dropped in the ultrasonic reaction still, add 3 times in water, add complex enzyme 1%.Heat 37 ℃, starting ultrasonication power is 400W, adds brewer's yeast 2%, ultrasonic treatment time 4 hours.Be warming up to 90 ℃ then rapidly and promptly stop with the enzyme that goes out, the sea-tangle zymotic fluid is sent in active carbon and the silica gel soil filter again and filtered, the sea-tangle zymotic fluid that again filtration is taken off raw meat adds the sweetener seasoning, is making kelp nutrient solution through technologies such as filling and sealing, sterilizations.
Claims (7)
1. a method of utilizing ultrasonic fermentation to prepare kelp nutrient solution is characterized in that with bright sea-tangle be raw material, through cleaning rubbings, colloid defibrination, ultrasonic fermentation, filtration take off raw meat, in and processing steps such as seasoning, filling and sealing, sterilization make.
2. a kind of method of utilizing ultrasonic fermentation to prepare kelp nutrient solution according to claim 1 is characterized in that it is bright sea-tangle to be put into seawater clean back chopping or rubbing that described cleaning is rubbed, and is convenient to defibrination.
3. a kind of method of utilizing ultrasonic fermentation to prepare kelp nutrient solution according to claim 1 is characterized in that described colloid defibrination is to send in the colloid mill cleaning the sea-tangle of rubbing, and wears into whey liquid.
4. a kind of method of utilizing ultrasonic fermentation to prepare kelp nutrient solution according to claim 1 is characterized in that described ultrasonic fermentation is that the sea-tangle whey liquid is dropped in the ultrasonic reaction still, adds water 3-5 doubly, adds complex enzyme 1-3%.Heat 27-47 ℃, starting ultrasonication power is 200-500W, adds brewer's yeast 1-5%, ultrasonic treatment time 3-8 hour.Be warming up to 90-100 ℃ then rapidly and promptly stop, with the enzyme that goes out.
5. a kind of method of utilizing ultrasonic fermentation to prepare kelp nutrient solution according to claim 1 is characterized in that it is above-mentioned sea-tangle zymotic fluid to be sent in active carbon and the silica gel soil filter carry out that raw meat is taken off in described filtration.
6. a kind of method of utilizing ultrasonic fermentation to prepare kelp nutrient solution according to claim 1, it is characterized in that described in and seasoning be the sea-tangle zymotic fluid that filtration is taken off raw meat, add conventional flavor enhancement or conventional extract mix in and the fishy smell seasoning.
7. a kind of method of utilizing ultrasonic fermentation to prepare kelp nutrient solution according to claim 1, it is characterized in that technologies such as described filling and sealing, sterilization routinely technology carry out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810158959A CN101756296A (en) | 2008-11-21 | 2008-11-21 | Method for preparing kelp nutrient solution by using ultrasonic fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810158959A CN101756296A (en) | 2008-11-21 | 2008-11-21 | Method for preparing kelp nutrient solution by using ultrasonic fermentation |
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| Publication Number | Publication Date |
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| CN101756296A true CN101756296A (en) | 2010-06-30 |
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| CN200810158959A Pending CN101756296A (en) | 2008-11-21 | 2008-11-21 | Method for preparing kelp nutrient solution by using ultrasonic fermentation |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823847A (en) * | 2012-09-26 | 2012-12-19 | 淮海工学院 | Production method of kelp sauce |
| CN107811232A (en) * | 2017-10-20 | 2018-03-20 | 福建省农业科学院农业工程技术研究所 | One main laminaria complex microorganism fishy-removing-method |
| CN107865383A (en) * | 2016-09-26 | 2018-04-03 | 威海红印食品科技有限公司 | The production method of one main laminaria seasoned food |
-
2008
- 2008-11-21 CN CN200810158959A patent/CN101756296A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102823847A (en) * | 2012-09-26 | 2012-12-19 | 淮海工学院 | Production method of kelp sauce |
| CN102823847B (en) * | 2012-09-26 | 2013-09-11 | 淮海工学院 | Production method of kelp sauce |
| CN107865383A (en) * | 2016-09-26 | 2018-04-03 | 威海红印食品科技有限公司 | The production method of one main laminaria seasoned food |
| CN107811232A (en) * | 2017-10-20 | 2018-03-20 | 福建省农业科学院农业工程技术研究所 | One main laminaria complex microorganism fishy-removing-method |
| CN107811232B (en) * | 2017-10-20 | 2020-08-28 | 福建省农业科学院农业工程技术研究所 | Kelp compound microorganism deodorization method |
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Open date: 20100630 |