CN103622106A - 海带发酵饮料的酿造方法 - Google Patents
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Abstract
本发明涉及一种海带发酵饮料的酿造方法，其特征在于，海带的打浆：将海带用打浆机打浆，置于酶解罐中；海带预先在15-25℃下于浸泡液中浸泡30-60min，并同时进行超声波处理，浸泡液的各组分按重量百分比分别为:食用盐1.5-2.5%，碳酸钠1.0-2.0%，碳酸氢钠1.0-2.0%，复合磷酸盐0.2-0.4%，余量为水；本发明有改善钠代谢异常的作用，经常饮用，动脉血管壁上就不易产生脂肪和其他有害物质的沉积，可以防止动脉硬化的发生，进而冠心病、心肌梗塞、心绞痛等心脏病自然也将随之大大缓解。
Description
技术领域
本发明涉及饮料及其制备方法，更具体地说涉及一种新颖的海带发酵饮料及其酿造方法。
背景技术
海带为原核植物，其营养价值极为丰富，含有抗衰老物质淀粉糖化酶、SOD、酯酶、脂肪酶、蛋白酶等酶类，其中所含的大量蛋白酶、SOD等能消除由人体“自由基”引起的雀斑、老年斑等疾患，所含的大量食物性纤维可以帮助消化，促进胃肠蠕动，有通便之功效，具有清热解毒、通便利尿、排毒养颜、降脂降糖和抗肿瘤作用，是一种最佳美容食药两用植物，目前传统的海带食品多是以鲜食和干食为主，口味单一，无法满足消费者长期食用的需求。
发明内容
本发明的目的是提供一种现代生物酶处理海带技术，得到了较为理想的化学稳定性的海带酶解果汁，进行酒精发酵或酒精浸制，再进行醋酸发酵，生产海带发酵饮料的新方法。本发明产品清澈透明，鲜香突出，营养丰富，口味纯正，舒爽适口，是饮料中的高新技术产品。
本发明的方法可以通过下列措施来达到:
a、海带的打浆：将海带用打浆机打浆，置于酶解罐中；海带预先在15-25℃下于浸泡液中浸泡30-60min，并同时进行超声波处理，浸泡液的各组分按重量百分比分别为:食用盐1.5-2.5%，碳酸钠1.0-2.0%，碳酸氢钠1.0-2.0%，复合磷酸盐0.2-0.4%，余量为水；
b、生物酶解：加热至35-50℃；加入果胶酶40-150克/1000公斤海带浆，对海带中的果胶质、纤维质分解；酶解时间60-120分钟；
c、一次酶解、沉淀：将酶解汁泵入沉淀罐中，再加入果胶酶10-50克/1000公斤海带酶解汁，进行二次酶解，酶解温度30-50℃；混合均匀后静止8-24小时；
d、过滤：将酶解沉淀后的海带汁用硅藻土过滤机过滤，即为海带酶解汁；
e、酒精发酵：取海带酶解汁加入千分之一酿酒干酵母进行酒精发酵；
f、醋酸发酵：将发酵后的海带原酒稀释至酒精含量为重量比5-8%；加入醋酸菌种体积比1-5%进行醋酸发酵，当醋酸含量为5-7g/100g时停止发酵，121℃瞬时杀菌即为海带醋；
g、调合、杀菌、包装：调合时每100g饮料用10-5Og酶解海带汁；蔗糖5-12g；用发酵后的海带果醋调整饮料中含醋酸0.2-0.8g;经过滤、121℃瞬时杀菌，包装即为成品。
上述工艺中过滤后也可以用70g/1OOg脱臭酒精调入酶解后的海带汁中替代酒精发酵，进行浸提，使海带酶解汁酒精含量为18-20g/100g，制成酒精浸提汁，将酒精浸提汁制成的海带原酒稀释至酒精含量为5-8g/1OOg；加入醋酸菌种1-5g/100g进行醋酸发酵，当醋酸含量为5-7g/1OOg时停止发酵，121℃瞬时杀菌即为海带果醋。
本发明具备如下优点:生产周期短，与原有技术缩短了几百倍，整个生产过程在密闭的容器中进行，没有污染，减少了原汁沉淀时间，保持了原来的香气和风格，不破坏海带的营养成分，产品清澈透明，营养丰富，口味纯正，舒爽适口，是饮料中的高新技术产品；由于海带中的营养成分与醋酸的有益结合，海带发酵饮料有改善钠代谢异常的作用，经常饮用，动脉血管壁上就不易产生脂肪和其他有害物质的沉积，可以防止动脉硬化的发生，进而冠心病、心肌梗塞、心绞痛等心脏病自然也将随之大大缓解。
具体实施方式
实施例1：
将10吨海带用打浆机打浆，置于酶解罐中，海带预先在15-25℃下于浸泡液中浸泡30-60min，并同时进行超声波处理，浸泡液的各组分按重量百分比分别为:食用盐1.5-2.5%，碳酸钠1.0-2.0%，碳酸氢钠1.0-2.0%，复合磷酸盐0.2-0.4%，余量为水；加热至35℃，加入果胶酶4000克，对海带中的果胶质、纤维质酶解；酶解时间60分钟；将酶解汁泵入沉淀罐中，再加入果胶酶1000克于海带酶解汁，进行二次酶解，酶解温度30℃；混合均匀后静止8小时；将酶解沉淀后的海带汁用硅藻土过滤机过滤，即为海带酶解汁；取海带酶解汁加入千分之一酿酒干酵母进行酒精发酵;将发酵后的海带原酒稀释至酒精含量为5g/100g；加入醋酸菌种1000g进行醋酸发酵，当醋酸含量为5g/100g时停止发酵，121℃瞬时杀菌即为海带果醋；调合时用10g/100g酶解海带汁，蔗糖5g/1OOg，用发酵后的海带果醋调整饮料中含醋酸0.2g/1OOg；经121℃瞬时杀菌，包装即为成品。
Claims (1)
1.海带发酵饮料的酿造方法，其特征在于，
a、海带的打浆：将海带用打浆机打浆，置于酶解罐中；海带预先在15-25℃下于浸泡液中浸泡30-60min，并同时进行超声波处理，浸泡液的各组分按重量百分比分别为:食用盐1.5-2.5%，碳酸钠1.0-2.0%，碳酸氢钠1.0-2.0%，复合磷酸盐0.2-0.4%，余量为水；
b、生物酶解：加热至35-50℃；加入果胶酶40-150克/1000公斤海带浆，对海带中的果胶质、纤维质分解；酶解时间60-120分钟；
c、一次酶解、沉淀：将酶解汁泵入沉淀罐中，再加入果胶酶10-50克/1000公斤海带酶解汁，进行二次酶解，酶解温度30-50℃；混合均匀后静止8-24小时；
d、过滤：将酶解沉淀后的海带汁用硅藻土过滤机过滤，即为海带酶解汁；
e、酒精发酵：取海带酶解汁加入千分之一酿酒干酵母进行酒精发酵；
f、醋酸发酵：将发酵后的海带原酒稀释至酒精含量为重量比5-8%；加入醋酸菌种体积比1-5%进行醋酸发酵，当醋酸含量为5-7g/100g时停止发酵，121℃瞬时杀菌即为海带醋；
g、调合、杀菌、包装：调合时每100g饮料用10-5Og酶解海带汁；蔗糖5-12g；用发酵后的海带果醋调整饮料中含醋酸0.2-0.8g;经过滤、121℃瞬时杀菌，包装即为成品。
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| CN105852115A (zh) * | 2016-05-16 | 2016-08-17 | 福建亿达食品有限公司 | 一种复合海藻酵素的生产方法 |
| CN106819718A (zh) * | 2015-12-04 | 2017-06-13 | 威海市宇王集团有限公司 | 一种发酵型海藻饮品的制备方法 |
| CN107319235A (zh) * | 2017-07-28 | 2017-11-07 | 江苏南大耐雀生物技术有限公司 | 一种发酵型海带固体饮料及其制备方法 |
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| CN109090512A (zh) * | 2018-07-24 | 2018-12-28 | 哈尔滨工业大学（威海） | 一种降血糖海带提取物 |
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- 2013-11-21 CN CN201310588632.XA patent/CN103622106A/zh active Pending
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