CN104997120A - Production technology of enteromorpha prolifra fermented beverage prepared by mixed bacteria asynchronous fermentation - Google Patents

Production technology of enteromorpha prolifra fermented beverage prepared by mixed bacteria asynchronous fermentation Download PDF

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CN104997120A
CN104997120A CN201510387020.3A CN201510387020A CN104997120A CN 104997120 A CN104997120 A CN 104997120A CN 201510387020 A CN201510387020 A CN 201510387020A CN 104997120 A CN104997120 A CN 104997120A
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enteromorpha
fermentation
prolifra
beverage
fermenting
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侯文燕
董静静
赵建伟
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Qingdao Jiarui Biological Technology Co Ltd
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Qingdao Jiarui Biological Technology Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
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  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The present invention discloses a production technology of an enteromorpha prolifra fermented beverage prepared by mixed bacteria asynchronous fermentation. The enteromorpha prolifra fermented beverages are delicate and uniform, are free of precipitation and delamination, are light green in color, rich in enteromorpha prolifra and fermentation fragrance, sour, sweet and palatable in taste, and are free of fishy smell and other undesirable odors. The total sugar content of the products is no less than 5%, and the total acid content is 0.9-1.20%. The enteromorpha prolifra fermented beverages have the following advantages: firstly, the enteromorpha prolifra fermented beverage uses the enteromorpha prolifra as fermentation substrate, and the enteromorpha prolifra is rich in carbohydrates, proteins, coarse fibers, minerals, fats, vitamins and other nutrients, and particularly, the soluble dietary fiber content of the beverages is increased substantially, which improves the nutritional and functional properties of the fermented beverages; secondly, the mixed bacteria asynchronous fermentation using lactic acid bacteria, yeast and acetic acid bacteria improves the functional properties of the enteromorpha prolifra fermented beverages; and thirdly, the processing of the enteromorpha prolifra by desalination, color-protecting and deodorization not only preserves the nutritional active substances of the enteromorpha prolifra, but also maintains the fresh and fragrant seaweed flavor of the enteromorpha prolifra and improves the palatability of the products.

Description

A kind of mixed bacterium asynchronous fermentation prepares the production technology of fermenting enteromorpha beverage
Technical field
The present invention relates to a kind of fermenting enteromorpha beverage and preparation method thereof, belong to food processing field.
Background technology
Enteromorpha is a kind of large-scale green alga, and being commonly called as tongue bar, green laver etc., is the algae of Chlorophyta Ulvales Ulvaceae Enteromorpha, common are edge pipe Enteromorpha, flat Enteromorpha, bar Enteromorpha, intestines Enteromorpha etc.Enteromorpha is as the wild green alga in the beach of coastal waters, and its natural propagation ability is strong especially, and output is huge.In recent years, China's immediate offshore area breaks out the green tide of extensive sudden Enteromorpha continuously, mankind's offshore activities (marine sports, sea fishery, ship pass through), seawater utilization, sea shore landscape, the marine eco-environment and people's normal life is caused to having a strong impact on.
Enteromorpha is nutritious, is rich in carbohydrate, protein, crude fibre and mineral matter, simultaneously also containing fat and vitamin.In enteromorpha protein matter, amino acid classes is complete, and essential amino acids content is higher, and wherein the limiting amino acid of edge pipe Enteromorpha is lysine, and AAS is 79; The limiting amino acid of bar Enteromorpha is methionine, and AAS is 80.In the aliphatic acid composition of Enteromorpha, the content of polyunsaturated fatty acid, monounsaturated fatty acids and saturated fatty acid is respectively 50.5%, 12.7% and 36.8%, comprising the odd carbon fatty acid of nearly 4%.Therefore Enteromorpha be high protein, high dietary-fiber, low fat, low-yield and be rich in the raw material of the natural ideal nutritional food of minerals and vitamins.In addition, in Enteromorpha iron content be recited as on Chinese food nutrient component meter China's food.
Enteromorpha is edible and medicinal algae since ancient times.But at present about exploitation and the research of seaweed food, focus mostly in red algae and brown alga, this is because green alga is owing to yielding poorly, makes it utilize and be restricted always; And Enteromorpha is because fiber is too hard, fishy smell overrich, directly edible not by most consumer is accepted, therefore, the development of the food auxiliary material additive being representative with waterside lichenin, exploitation is applicable to novel Enteromorpha instant food and the leisure food of most consumers taste, both the Enteromorpha of Along Qingdao Coast Area can be turned waste into wealth, the exploitation that can be again green alga resource provide new approach.
Although the exploitation of fermentation of seaweed food and the history be accepted still short, along with the development of seaweed bio technology, and human diet structure improve demand, fermentation of seaweed food is subject to liking of people with its unique charm.Therefore, fermentation of seaweed converted products becomes the focus of current research.Fermented beverage is more and more subject to the favor of people because of its trophism and agreeable to the taste local flavor, prepares fermented beverage be seen in report with marine alga taste raw material by biological fermentation process, but is that raw material is prepared fermented beverage and is not yet seen in report with Enteromorpha.The present invention utilizes sudden ocean to discard algae Enteromorpha resource, and exploitation integrates functional and products biofermentation beverage, has both met the demand of people to health, nutrition, nectar, and has opened again the effective way of an Enteromorpha comprehensive utilization of resources.
Summary of the invention
The object of the present invention is to provide a kind of novel algae fermented beverage based on the green damp algae Enteromorpha comprehensive utilization of the sudden gathering in ocean, meet the demand of people to health, nutrition, nectar, open up the effective way of an Enteromorpha comprehensive utilization of resources.
For achieving the above object, the technical solution used in the present invention is as follows:
The invention provides the production technology that a kind of mixed bacterium asynchronous fermentation prepares fermenting enteromorpha beverage, it is characterized in that being realized by following approach:
1) fermentation basigamy system: add the glucose of its quality 5% ~ 8%, 0.15% (NH in Enteromorpha juice 4) 2sO 4, 0.15% KH 2pO 4, 0.1%MgSO 4, pH value is adjusted to 5.0;
2) sterilizing, cooling: by the fermentation substrate 121 DEG C of 30min sterilizings prepared, be cooled to room temperature;
3) lactic fermentation: the Bacillus acidi lactici after activation is fermented by the inoculative proportion access fermentation substrate of 2% ~ 3%, 28 ~ 30 DEG C of condition bottom fermentation 2 ~ 3h;
4) culture propagation: by 3 ~ 5% inoculative proportion access brewer's yeasts, 28 ~ 30 DEG C of condition bottom fermentation 6 ~ 8h;
5) acetic fermentation: by 1 ~ 2% inoculative proportion access acetobacter, 28 ~ 30 DEG C of condition bottom fermentation 10 ~ 16h
6) filter: the zymotic fluid after fermentation ends is carried out suction filtration, obtains the Normal juice after fermenting enteromorpha;
7) allocate: by fermenting enteromorpha Normal juice, oligoisomaltose, honey and Sodium Benzoate mixing preparation, allotment ratio is fermenting enteromorpha Normal juice 20% ~ 30%, oligoisomaltose 5% ~ 6%, honey 0.05% ~ 0.1%, Sodium Benzoate 0.05% ~ 0.1%, and surplus is water;
8) homogeneous: at temperature 60 C, under the condition of pressure 25MPa, by deployed beverage homogeneous;
9) filling: by beverage heating to temperature more than 80 DEG C, to inject the vial of having sterilized while hot; Time filling, temperature is not less than 70 DEG C, seals immediately after filling;
10) sterilization: at 90 DEG C of sterilization 15min.
Above-mentioned Enteromorpha juice is achieved through the following channels: rinse fresh Enteromorpha with clear water, removes impurity, drains; With cutter, Enteromorpha is cut into 3 ~ 5cm length; 0.1%Ca(OH with pH6.5) 2solution carries out 3 times to Enteromorpha and soaks, and each 15min, carries out desalination color retention; Then smash carefully through tissue mashing machine, obtain Enteromorpha slurries; Add Enteromorpha slurries in 40% ~ 50% ratio after being boiled by the citric acid solution of 4.5%, then use little fire after boiling instead and keep slight boiling condition and constantly stir allowing raw meat hide the 1.5h ~ 2h that fully volatilizees, after cooling, use Na 2cO 3its pH value is adjusted to 5.0 by solution, and obtaining color and luster is jade-green Enteromorpha juice.
The invention provides a kind of fermenting enteromorpha beverage, evenly fine and smooth, without precipitation, without layering, color is light green color, there are strong Enteromorpha fragrance and fermentation fragrance, sour and sweet palatability, without fishy smell and other peculiar smell, product total sugar content >=5%, total acid content is main at 0.9 ~ 1.20%(lactic acid and acetic acid), be a kind of well nutrient health-care beverage; Total number of bacteria <100 in product/mL, Escherichia coli <3/mL, detect without pathogenic bacteria, meet national health examination criteria.
The invention provides a kind of fermenting enteromorpha beverage, it is advantageous that: one be fermented beverage take Enteromorpha as fermentation substrate, Enteromorpha is rich in the nutriments such as carbohydrate, protein, crude fibre, mineral matter, fat and vitamin, particularly in beverage, soluble dietary fibre content has had and has improved by a relatively large margin (this is because a part of Water insoluble dietary fiber is degraded to water-soluble dietary fiber by the enzyme that in sweat, fermentable produces), improves the trophism of fermented beverage and functional; Two adopt lactic acid bacteria, saccharomycete, acetic acid bacteria to mix bacterium asynchronous fermentation, improve the functional of fermenting enteromorpha beverage, testing result shows, under these process conditions, the TAC of fermenting enteromorpha beverage is 216.47 ± 16.34U/mL, far above the TAC 102.39 ± 13.34U/mL of common fermenting enteromorpha beverage; Three be Enteromorpha through desalination, protect look, defishying, the nutrient substance both maintained in Enteromorpha maintains Enteromorpha delicate fragrance marine alga taste, improves the palatability of product.
Detailed description of the invention
embodiment 1:
Utilize a fermenting enteromorpha beverage prepared by mixed bacterium asynchronous fermentation technique, concrete preparation process is as follows:
1) Enteromorpha juice preparation: rinse fresh Enteromorpha with clear water, removes impurity, drains; With cutter, Enteromorpha is cut into 3 ~ 5cm length; 0.1%Ca(OH with pH6.5) 2solution carries out 3 times to Enteromorpha and soaks, and each 15min, carries out desalination color retention; Then smash carefully through tissue mashing machine, obtain Enteromorpha slurries; Add Enteromorpha slurries in 40% ~ 50% ratio after being boiled by the citric acid solution of 4.5%, then use little fire after boiling instead and keep slight boiling condition and constantly stir allowing raw meat hide the 1.5h ~ 2h that fully volatilizees, after cooling, use Na 2cO 3its pH value is adjusted to 5.0 by solution, and obtaining color and luster is jade-green Enteromorpha juice;
3) sterilizing, cooling: by the fermentation substrate 121 DEG C of 30min sterilizings prepared, be cooled to room temperature;
4) lactic fermentation: the Bacillus acidi lactici after activation is fermented by the inoculative proportion access fermentation substrate of 2.5%, 28 ~ 30 DEG C of condition bottom fermentation 2.5h;
5) culture propagation: by 4% inoculative proportion access brewer's yeast, 28 ~ 30 DEG C of condition bottom fermentation 7h;
6) acetic fermentation: by 1.5% inoculative proportion access acetobacter, 28 ~ 30 DEG C of condition bottom fermentation 13h
7) filter: the zymotic fluid after fermentation ends is carried out suction filtration, obtains the Normal juice after fermenting enteromorpha;
8) allocate: by fermenting enteromorpha Normal juice, oligoisomaltose, honey and Sodium Benzoate mixing preparation, allotment ratio is fermenting enteromorpha Normal juice 25%, oligoisomaltose 5.5%, honey 0.07%, Sodium Benzoate 0.08%, and surplus is water;
9) homogeneous: at temperature 60 C, under the condition of pressure 25MPa, by deployed beverage homogeneous;
10) filling: by beverage heating to temperature more than 80 DEG C, to inject the vial of having sterilized while hot; Time filling, temperature is not less than 70 DEG C, seals immediately after filling;
11) sterilization: at 90 DEG C of sterilization 15min.
embodiment 2:
Utilize a fermenting enteromorpha beverage prepared by mixed bacterium asynchronous fermentation technique, concrete preparation process is as follows:
1) Enteromorpha juice preparation: rinse fresh Enteromorpha with clear water, removes impurity, drains; With cutter, Enteromorpha is cut into 3 ~ 5cm length; 0.1%Ca(OH with pH6.5) 2solution carries out 3 times to Enteromorpha and soaks, and each 15min, carries out desalination color retention; Then smash carefully through tissue mashing machine, obtain Enteromorpha slurries; Add Enteromorpha slurries in 40% ~ 50% ratio after being boiled by the citric acid solution of 4.5%, then use little fire after boiling instead and keep slight boiling condition and constantly stir allowing raw meat hide the 1.5h ~ 2h that fully volatilizees, after cooling, use Na 2cO 3its pH value is adjusted to 5.0 by solution, and obtaining color and luster is jade-green Enteromorpha juice;
3) sterilizing, cooling: by the fermentation substrate 121 DEG C of 30min sterilizings prepared, be cooled to room temperature;
4) lactic fermentation: the Bacillus acidi lactici after activation is fermented by the inoculative proportion access fermentation substrate of 3%, 28 ~ 30 DEG C of condition bottom fermentation 2h;
5) culture propagation: by 5% inoculative proportion access brewer's yeast, 28 ~ 30 DEG C of condition bottom fermentation 6h;
6) acetic fermentation: by 2% inoculative proportion access acetobacter, 28 ~ 30 DEG C of condition bottom fermentation 10h
7) filter: the zymotic fluid after fermentation ends is carried out suction filtration, obtains the Normal juice after fermenting enteromorpha;
8) allocate: by fermenting enteromorpha Normal juice, oligoisomaltose, honey and Sodium Benzoate mixing preparation, allotment ratio is fermenting enteromorpha Normal juice 30%, oligoisomaltose 6%, honey 0.1%, Sodium Benzoate 0.1%;
9) homogeneous: at temperature 60 C, under the condition of pressure 25MPa, by deployed beverage homogeneous;
10) filling: by beverage heating to temperature more than 80 DEG C, to inject the vial of having sterilized while hot; Time filling, temperature is not less than 70 DEG C, seals immediately after filling;
11) sterilization: at 90 DEG C of sterilization 15min.
embodiment 3:
Utilize a fermenting enteromorpha beverage prepared by mixed bacterium asynchronous fermentation technique, concrete preparation process is as follows:
1) Enteromorpha juice preparation: rinse fresh Enteromorpha with clear water, removes impurity, drains; With cutter, Enteromorpha is cut into 3 ~ 5cm length; 0.1%Ca(OH with pH6.5) 2solution carries out 3 times to Enteromorpha and soaks, and each 15min, carries out desalination color retention; Then smash carefully through tissue mashing machine, obtain Enteromorpha slurries; Add Enteromorpha slurries in 40% ~ 50% ratio after being boiled by the citric acid solution of 4.5%, then use little fire after boiling instead and keep slight boiling condition and constantly stir allowing raw meat hide the 1.5h ~ 2h that fully volatilizees, after cooling, use Na 2cO 3its pH value is adjusted to 5.0 by solution, and obtaining color and luster is jade-green Enteromorpha juice;
3) sterilizing, cooling: by the fermentation substrate 121 DEG C of 30min sterilizings prepared, be cooled to room temperature;
4) lactic fermentation: the Bacillus acidi lactici after activation is fermented by the inoculative proportion access fermentation substrate of 2%%, 28 ~ 30 DEG C of condition bottom fermentation 3h;
5) culture propagation: by 3% inoculative proportion access brewer's yeast, 28 ~ 30 DEG C of condition bottom fermentation 8h;
6) acetic fermentation: by 1% inoculative proportion access acetobacter, 28 ~ 30 DEG C of condition bottom fermentation 16h
7) filter: the zymotic fluid after fermentation ends is carried out suction filtration, obtains the Normal juice after fermenting enteromorpha;
8) allocate: by fermenting enteromorpha Normal juice, oligoisomaltose, honey and Sodium Benzoate mixing preparation, allotment ratio is fermenting enteromorpha Normal juice 20%, oligoisomaltose 5%, honey 0.05%, Sodium Benzoate 0.05%, and surplus is water;
9) homogeneous: at temperature 60 C, under the condition of pressure 25MPa, by deployed beverage homogeneous;
10) filling: by beverage heating to temperature more than 80 DEG C, to inject the vial of having sterilized while hot; Time filling, temperature is not less than 70 DEG C, seals immediately after filling;
11) sterilization: at 90 DEG C of sterilization 15min.
The present invention develops one is rich in sea grass polysaccharide, oligosaccharides etc., the novel fermenting enteromorpha beverage of effect of concrete enhancing body immunity, reducing blood lipid, hypotensive, antifatigue, fat-reducing, be suitable for scope wide, particularly to the glycolipid metabolism improving diabetic, there is certain health-care effect, below by way of description of test the application fermenting enteromorpha beverage on the impact of diabetes B rat glycolipid metabolism:
(1) animal used as test: cleaning grade SD rat, male, body weight 80 ~ 100g;
(2) diabetes B Establishment of Rat Model: adopt male cleaning grade SD rat 90, body weight 80-100g, after adaptability feeds 3 days, get 10 at random as Normal group (Normal group, NG), feed give normal diet, all the other rat high glucose and high fat forage feeds.Feed after surrounding, overnight fast can't help water 12h, and lumbar injection STZ 30mg/kgbw, surveys random blood sugar after 72h, using blood sugar concentration >=11.1mmol/L and with the rat of insulin resistance as 2 patients with type Ⅰ DM model mouses;
(3) animal used as test grouping and interference method: get modeling success rat and be divided into 5 groups at random, often organize 10, be respectively model group (Model group, MG), gavage gives distilled water; Beverage group (EB), gavage gives Beverage base formula stoste; Positive controls (Contrast group, CG) gavage gives Metformin hydrochloride 500mg/kg; Normal group (Normal group, NG) also uses distilled water equivalent gavage.Gavage amount is 1ml/100g;
(4) assay method:
The mensuration of blood sugar and carbohydrate tolerance test: respectively organized Rat Fast 12h respectively at the 0th, 7,14,21,28 day that starts gavage, blood is got in docking, adopt test paper method to survey the fasting plasma glucose concentration of rat; After gavage has surveyed fasting blood-glucose on the 28th day, each group rat oral gavage 50% glucose injection 2ml/kg;
The mensuration of blood fat: at the end of experiment; Rat Fast 10h; pluck eyeball and get blood; leave and take serum; adopt enzymatic measurement, utilize automatic clinical chemistry analyzer to carry out the mensuration of T-CHOL (TC), triglyceride (TG), HDL (HDL), low-density lipoprotein (LDL-C);
The mensuration of Serum antioxidant indices: after experiment terminates, adopts enzymatic measurement to measure SOD in serum, GSH-Px and MDA of each group of rat, measures by kit operation instruction;
(5) fermenting enteromorpha beverage is on the impact of rat blood sugar
The impact (mmol/l) of fasting blood-glucose respectively organized by table 1
Grouping 0th day 7th day 14th day 21st day 28th day
MG 17.97±2.47 ## 15.47±1.88 ## 16.91±2.05 ## 16.76±2.35 ## 16.47±2.92 ##
EB 17.98±2.78 ## 12.63±1.96 *##& 10.79±1.85 **##&& 8.93±1.87 **##&& 7.84±2.36 **#&&
CG 16.63±1.95 ## 9.89±2.14 **##& 8.65±1.41 **##&& 7.95±1.66 **#&& 6.85±1.85 **&&
NG 6.36±0.92 ** 5.57±0.74 ** 5.98±0.85 ** 5.71±0.47 ** 5.56±1.02 **
Note: compare with model group, *p<0.05, *p<0.01; Compare with normal group, #p<0.05, ##p<0.01; Compare with 0d, aMP.AMp.Ampp<0.05, aMP.AMp.Amp &p<0.01
Experimental session model group blood sugar is higher than normal group, and difference has statistical significance (P<0.01); Before gavage, namely the 0th day (F=37.387, P<0.01) model group, beverage group and positive controls rat fasting blood-glucose are apparently higher than normal group, and difference has statistical significance (P<0.01); Within 7th day, model group, beverage group and positive controls rat fasting blood-glucose are in a slight decrease, and difference has statistical significance (P<0.01), but still higher than normal group; In ensuing three weeks; beverage group and positive controls rat fasting blood-glucose continue to reduce; comparatively fasting blood-glucose is low compared with model group for beverage each dosage group; difference has statistical significance (P<0.01); with positive group contrast difference not statistically significant, thus can infer that beverage has effect of reduction by 2 patients with type Ⅰ DM rat blood sugar;
(6) fermenting enteromorpha beverage is on the impact of rat fat
Table 2 beverage is on the impact of 2 patients with type Ⅰ DM rat fats
Note: compare with model group, *p<0.05, *p<0.01; Compare with normal group, #p<0.05, ##p<0.01
TC TG HDL LDL-C
MG 3.42±0.47 ## 3.24±0.34 ## 1.19±0.15 ## 1.07±0.25 ##
EB 2.67±0.28 **# 1.35±0.37 **## 1.17±0.15 # 0.63±0.25 **##
CG 2.52±0.37 **# 1.17±0.32 **## 1.16±0.14 # 0.61±0.16 **##
NG 1.98±0.11 ** 2.01±0.35 ** 0.99±0.11 ** 0.31±0.05 **
Result of the test shows model group rats serum TC, TG, HDL and LDL-C and the more equal significant difference of normal group (P<0.01); Serum TC, TG, LDL-C of beverage group and positive controls rat more all have significant difference (P<0.01) with model group; Except normal group, all the other respectively organize serum hdl and model group difference no difference of science of statistics (P>0.05), illustrate that the Anomalous lipid metablism of beverage to type-II diabetes has certain regulating action;
(7) fermenting enteromorpha beverage is on the impact of rat Antioxidant Indexes
Table 3 beverage is on the impact of the oxidative damage of 2 patients with type Ⅰ DM rats
MDA SOD GSH-PX
MG 5.95±0.78 # 243.38±19.32 3684.17±296.45 ##
EB 4.93±0.58 ** 247.35±24.77 4425.14±332.01 **
CG 5.07±0.42 ** 238.85±26.62 4256.21±485.08 **
NG 5.09±0.48 * 252.36±21.99 4635.14±382.54 **
Note: compare with model group, *p<0.05, *p<0.01; Compare with normal group, #p<0.05, ##p<0.01
Result of the test shows to compare with Normal group, model group MDA significantly raises (P<0.05), SH-Px vigor extremely significantly declines (P<0.01), SOD vigor decreases, but difference does not have statistical significance (P>0.05); Compare with model group, beverage group and positive controls MDA content reduce, and difference has statistical significance (P<0.01); Beverage group and positive controls GSH-Px vigor raise more to some extent with model group, difference has statistical significance (P<0.01), illustrate that beverage can be active by enhanced machine body antioxidant reductase, remove interior free yl and peroxide products MDA etc.
Above embodiment only for illustration of technical scheme of the present invention, but not is limited; Although be described in detail by invention with reference to previous embodiment, for the person of ordinary skill of the art, still the technical scheme described in previous embodiment can be modified, or equivalent replacement has been carried out to wherein portion of techniques feature; And to these amendments or replacement, do not make the essence of appropriate technical solution depart from the spirit and scope of the present invention's technical scheme required for protection.

Claims (2)

1. mixed bacterium asynchronous fermentation prepares a fermenting enteromorpha beverage, it is characterized in that being realized by following approach:
1) fermentation basigamy system: add the glucose of its quality 5% ~ 8%, 0.15% (NH in Enteromorpha juice 4) 2sO 4, 0.15% KH 2pO 4, 0.1%MgSO 4, pH value is adjusted to 5.0;
2) sterilizing, cooling: by the fermentation substrate 121 DEG C of 30min sterilizings prepared, be cooled to room temperature;
3) lactic fermentation: the Bacillus acidi lactici after activation is fermented by the inoculative proportion access fermentation substrate of 2% ~ 3%, 28 ~ 30 DEG C of condition bottom fermentation 2 ~ 3h;
4) culture propagation: by 3 ~ 5% inoculative proportion access brewer's yeasts, 28 ~ 30 DEG C of condition bottom fermentation 6 ~ 8h;
5) acetic fermentation: by 1 ~ 2% inoculative proportion access acetobacter, 28 ~ 30 DEG C of condition bottom fermentation 10 ~ 16h
6) filter: the zymotic fluid after fermentation ends is carried out suction filtration, obtains the Normal juice after fermenting enteromorpha;
7) allocate: by fermenting enteromorpha Normal juice, oligoisomaltose, honey and Sodium Benzoate mixing preparation, allotment ratio is fermenting enteromorpha Normal juice 20% ~ 30%, oligoisomaltose 5% ~ 6%, honey 0.05% ~ 0.1%, Sodium Benzoate 0.05% ~ 0.1%, and surplus is water;
8) homogeneous: at temperature 60 C, under the condition of pressure 25MPa, by deployed beverage homogeneous;
9) filling: by beverage heating to temperature more than 80 DEG C, to inject the vial of having sterilized while hot; Time filling, temperature is not less than 70 DEG C, seals immediately after filling;
10) sterilization: at 90 DEG C of sterilization 15min.
2. one according to claim 1 is mixed bacterium asynchronous fermentation and is prepared fermenting enteromorpha beverage, it is characterized in that described Enteromorpha juice is achieved through the following channels: rinse fresh Enteromorpha with clear water, removes impurity, drains; With cutter, Enteromorpha is cut into 3 ~ 5cm length; 0.1%Ca(OH with pH6.5) 2solution carries out 3 times to Enteromorpha and soaks, and each 15min, carries out desalination color retention; Then smash carefully through tissue mashing machine, obtain Enteromorpha slurries; Add Enteromorpha slurries in 40% ~ 50% ratio after being boiled by the citric acid solution of 4.5%, then use little fire after boiling instead and keep slight boiling condition and constantly stir allowing raw meat hide the 1.5h ~ 2h that fully volatilizees, after cooling, use Na 2cO 3its pH value is adjusted to 5.0 by solution, and obtaining color and luster is jade-green Enteromorpha juice.
CN201510387020.3A 2015-07-06 2015-07-06 Production technology of enteromorpha prolifra fermented beverage prepared by mixed bacteria asynchronous fermentation Pending CN104997120A (en)

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Cited By (5)

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CN106974269A (en) * 2017-05-02 2017-07-25 六安市三江生物科技有限公司 A kind of preparation method of flavouring ferrum supplement type Enteromorpha ferment
CN107319288A (en) * 2017-07-10 2017-11-07 广西驰胜农业科技有限公司 A kind of preparation method of cmaize peel food fibre steamed bun
CN108850773A (en) * 2018-06-20 2018-11-23 福建农林大学 A kind of preparation method of the fermentation of seaweed solid beverage rich in viable lactic acid bacteria
CN108902595A (en) * 2018-06-20 2018-11-30 福建农林大学 A kind of preparation method of the fermentation of seaweed beverage rich in viable lactic acid bacteria
CN111617218A (en) * 2019-02-27 2020-09-04 大江生医股份有限公司 Fat burning fermentation product, preparation method thereof and application of fat burning fermentation product in preparation of fat burning weight reducing composition

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106974269A (en) * 2017-05-02 2017-07-25 六安市三江生物科技有限公司 A kind of preparation method of flavouring ferrum supplement type Enteromorpha ferment
CN107319288A (en) * 2017-07-10 2017-11-07 广西驰胜农业科技有限公司 A kind of preparation method of cmaize peel food fibre steamed bun
CN108850773A (en) * 2018-06-20 2018-11-23 福建农林大学 A kind of preparation method of the fermentation of seaweed solid beverage rich in viable lactic acid bacteria
CN108902595A (en) * 2018-06-20 2018-11-30 福建农林大学 A kind of preparation method of the fermentation of seaweed beverage rich in viable lactic acid bacteria
CN111617218A (en) * 2019-02-27 2020-09-04 大江生医股份有限公司 Fat burning fermentation product, preparation method thereof and application of fat burning fermentation product in preparation of fat burning weight reducing composition

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