CN105192823A - Chlorella fermented beverage and preparation technology thereof - Google Patents
Chlorella fermented beverage and preparation technology thereof Download PDFInfo
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- CN105192823A CN105192823A CN201510659488.3A CN201510659488A CN105192823A CN 105192823 A CN105192823 A CN 105192823A CN 201510659488 A CN201510659488 A CN 201510659488A CN 105192823 A CN105192823 A CN 105192823A
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- chlorella
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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
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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
- A23L2/70—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
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Abstract
The invention discloses chlorella fermented beverage and a preparation technology thereof. The chlorella fermented beverage prepared by chlorella powder pretreatment, wall breakage, fermentation, centrifugation, secondary fermentation of filter residues, filtrate combination, blending, sterilization and canning is high in stability, bright in turquoise color and refreshing and unique in taste, and has slight fermented frankincense flavor; no any impurities visible to eyes are avoided, the turbid phenomenon is avoided, and the requirement of microbiological test of the food safety national standard can be met. Meanwhile, the chlorella fermented beverage is low in heat, low in fat, high in protein, safe, non-toxic, free of chemical additive and rich in nutrition, and is health drink suitable for old and young people.
Description
Technical field
The present invention relates to technical field of beverage preparation, be specifically related to a kind of chlorella fermented beverage and preparation technology thereof.
Background technology
Chlorella (Chlorellasp.) belongs to Chlorophyta chlorella section, spherical in shape or the oval monoplast green alga of cell is widely distributed, easy cultivation, biomass are large, its protein contained, lipid, polysaccharide, vitamin etc. are the material such as glycoprotein, polysaccharide and nucleic acid particularly, have activated lymphocyte, develop immunitypty, opposing exotic diseases invasion, promote health care and the pharmacological action such as personal injury's tissue repair, antitumor, radioresistance, hypotensive, reducing blood lipid.At present, in the processing of field of food to chlorella, mainly it is directly made chlorella sheet, granule or capsule through Overheating Treatment and broken wall treatment.And chlorella powder itself also exists special algae fishy smell, when therefore making other ready-to-eat foods, although nutritious, often due to strong fishy smell not accept by consuming public, consumers in general more get used to it as medicine.Patent CN103519035B discloses " a kind of preparation method of chlorella fermented type jelly ", and this invention is broken wall material with hydroxypropyl beta-cyclodextrin, embedding process is combined with ultrasonic technique, effectively cover the fishy smell of chlorella, obtained jelly has natural green, the delicate fragrance of acidified milk, and sour-sweet suitable mouthfeel, there is again very high nutritive value simultaneously.But in recent years, along with the fast development of economy, people are while living standard improves, the healthy and safe of self is also more and more paid attention to, people are uphold nature, green, healthy food without any chemical addition agent more and more, therefore how to utilize existing abundant chlorella resource, carry out broken wall, de-raw meat effectively, and be new study hotspot problem according to the feature exploitation fermenting beverage that chlorella is rich in multiple nutrients material.
Summary of the invention
The object of the invention is to provide a kind of spontaneous fermentation, without fishy smell, smell is pure and fresh, mouthfeel has again the chlorella drink of very high nutritive value while of unique preparation method.
The technical solution used in the present invention is:
A kind of chlorella fermented beverage and preparation technology thereof, described preparation technology's flow process is as Fig. 1.
A kind of chlorella fermented beverage and preparation technology thereof, concrete operation step is as follows:
1, pretreatment: by chlorella powder, is 1: 20 (g: mL) by material-water ratio, stirs, and is placed in 55 DEG C of water bath 1h, and constantly stirs;
2, ultrasonic disruption: by adding 5-10mL, pH7.0 in chlorella solution, concentration is 0.1mol/L citrate buffer solution, the cell membrane of the broken chlorella of method that ultrasonic wave (280W, time 30min) is broken also extracts;
3, ferment: the chlorella extract in step 2 is formulated as concentration 5%, adds sweet Wine yeast and white sugar, at 30 DEG C of temperature, sealed fermenting 6-9h, control rotating speed is 3000r/min, centrifugal 10min, and filter, filtrate is for subsequent use; Described chlorella extract: sweet Wine yeast: the ratio of weight of white sugar is 50:3:4 (mL:g:g);
4, secondary fermentation: by the filter residue of step 4, adds water and is formulated as the suspension of concentration 10%, and add lactic acid bacteria and white granulated sugar at 28 DEG C of temperature, sealed fermenting 8-10h, centrifugal 15min, rotating speed is 5000r/min; Filter, filtrate is for subsequent use; Described lactic acid bacteria is 40-60 unit of activity; Described chlorella suspension: the ratio of white granulated sugar weight is: 50:1 (mL:g);
5, allocate: step 3 and filtrate in step 4 are merged, adds white sugar and mix with honey; Obtain chlorella zymotic fluid; Described filtrate: white sugar: the ratio of honey weight is 80:2:1.5;
6, filling and sterilization: utilize filling apparatus to be bottled (150mL/ bottle) by deployed chlorella zymotic fluid, be placed in 120 DEG C of autoclaving 15min, cooling, packaging, obtain product.
Beneficial effect of the present invention is as follows:
1) chlorella fermented beverage color of the present invention is bright is yellow green, and low in calories, low fat, high protein, safety non-toxic, without any chemical addition agent, nutritious, the pure and fresh uniqueness of mouthfeel is a kind of all-ages health drink.
2) natural chlorella has larger fishy smell, if do not process final products sense organ taste-affect very large.Therefore the present invention adopts the two fermentation method of yeast-lactic acid bacterium effectively to cover the fishy smell of chlorella, and coordinate natural fermented fragrance, obtained beverage is without any algae fishy smell and peculiar smell.
3) preparation process adopts ultrasonic wave to make the effective broken wall of chlorella, has that energy consumption is low, efficiency is high, do not destroy the advantages such as active ingredient, and extraction process is simple, is applicable to industrial-scale production.
Accompanying drawing explanation
Fig. 1 is chlorella fermented beverage preparation technology flow process
Detailed description of the invention
Embodiment 1
1, pretreatment: take chlorella powder 100g, adding distil water 2000ml, stirs, and is placed in 55 DEG C of water bath 1h, and constantly stirs;
2, ultrasonic disruption: by adding 10mL, pH7.0 in chlorella solution, concentration is 0.1mol/L citrate buffer solution, the cell membrane of the broken chlorella of method that ultrasonic wave (280W, time 30min) is broken also extracts;
3, ferment: measure the chlorella extract 100ml in step 2, be mixed with concentration 5%, add 6g sweet Wine yeast and 8g white sugar, at 30 DEG C of temperature, sealed fermenting 9h, control rotating speed is 3000r/min, centrifugal 10min, and filter, filtrate is for subsequent use
4, secondary fermentation: by the filter residue of step 4, adds water and is formulated as the suspension of concentration 10%, 100ml, and add 40 unit of activity lactic acid bacterias and 2g white granulated sugar at 28 DEG C of temperature, sealed fermenting 8h, centrifugal 15min, rotating speed is 5000r/min; Filter, filtrate is for subsequent use;
5, allocate: step 3 and filtrate in step 4 are merged, adds 3g white sugar, 3.75g honey mixes; Obtain chlorella zymotic fluid;
6, filling and sterilization: utilize filling apparatus to be bottled (150mL/ bottle) by deployed chlorella zymotic fluid, be placed in 120 DEG C of autoclaving 15min, cooling, packaging, obtain product.
Obtained chlorella fermented beverage has good stability, color bright for dark green, mouthfeel unique, have light acidified milk fragrance, without any naked eyes visible foreign, without muddy and meet the requirement of national food safety standard microbiological Test
Embodiment 2
1, pretreatment: take chlorella powder 50g, adding distil water 1000ml, stirs, and is placed in 55 DEG C of water bath 1h, and constantly stirs;
2, ultrasonic disruption: by adding 10mL, pH7.0 in chlorella solution, concentration is 0.1mol/L citrate buffer solution, the cell membrane of the broken chlorella of method that ultrasonic wave (280W, time 30min) is broken also extracts;
3, ferment: measure the chlorella extract 150ml in step 2, be mixed with concentration 5%, add 4.5g sweet Wine yeast and 6g white sugar, at 30 DEG C of temperature, sealed fermenting 7h, control rotating speed is 3000r/min, centrifugal 10min, and filter, filtrate is for subsequent use
4, secondary fermentation: by the filter residue of step 4, adds water and is formulated as the suspension of concentration 10%, 150ml, and add 50 unit of activity lactic acid bacterias and 1.5g white granulated sugar at 28 DEG C of temperature, sealed fermenting 8h, centrifugal 15min, rotating speed is 5000r/min; Filter, filtrate is for subsequent use;
5, allocate: step 3 and filtrate in step 4 are merged, adds 3.0g white sugar, 2.25g honey mixes; Obtain chlorella zymotic fluid;
6, filling and sterilization: utilize filling apparatus to be bottled (150mL/ bottle) by deployed chlorella zymotic fluid, be placed in 120 DEG C of autoclaving 15min, cooling, packaging, obtain product.
Obtained chlorella fermented beverage has good stability, color bright for dark green, mouthfeel unique, have light acidified milk fragrance, without any naked eyes visible foreign, without muddy and meet the requirement of national food safety standard microbiological Test
Embodiment 3
1, pretreatment: take chlorella powder 200g, adding distil water 4000ml, stirs, and is placed in 55 DEG C of water bath 1h, and constantly stirs;
2, ultrasonic disruption: by adding 10mL, pH7.0 in chlorella solution, concentration is 0.1mol/L citrate buffer solution, the cell membrane of the broken chlorella of method that ultrasonic wave (280W, time 30min) is broken also extracts;
3, ferment: measure the chlorella extract 200ml in step 2, be mixed with concentration 5%, add 12.0g sweet Wine yeast and 16.0g white sugar, at 30 DEG C of temperature, sealed fermenting 8h, control rotating speed is 3000r/min, centrifugal 10min, and filter, filtrate is for subsequent use
4, secondary fermentation: by the filter residue of step 4, adds water and is formulated as the suspension of concentration 10%, 200ml, and add 60 unit of activity lactic acid bacterias and 4.0g white granulated sugar at 28 DEG C of temperature, sealed fermenting 8h, centrifugal 15min, rotating speed is 5000r/min; Filter, filtrate is for subsequent use;
5, allocate: step 3 and filtrate in step 4 are merged, adds 10.0g white sugar, 7.5g honey mixes; Obtain chlorella zymotic fluid;
6, filling and sterilization: utilize filling apparatus to be bottled (150mL/ bottle) by deployed chlorella zymotic fluid, be placed in 120 DEG C of autoclaving 15min, cooling, packaging, obtain product.
Obtained chlorella fermented beverage has good stability, color bright for dark green, mouthfeel unique, have light acidified milk fragrance, without any naked eyes visible foreign, without muddy and meet the requirement of national food safety standard microbiological Test
The each nutrient component determining of chlorella fermented beverage and beverage sensory evaluation experiment
1, determination object: the embodiment of the present invention 1,2,3 gained chlorella fermented beverage
2, each nutrient component determining method of chlorella fermented beverage
The mensuration of moisture measures with reference to direct drying method in GB5009.3-2010; The mensuration of ash content shines the assay method of ash content in GB5009.4-2010 food; The assay method of crude fat is with reference to acid-hydrolysis method in GB/T-5009.6-2003; The assay method of crude protein is with reference to the Kjeldahl's method in GB5009.5-2010; The assay method of soluble protein adopts Coomassie brilliant G-250 method; The assay method of reduced sugar adopts the direct titrimetric method in GB5009.7-2008; The assay method of total reducing sugar adopts Phenol sulfuric acid procedure; The assay method of starch adopts the acid-hydrolysis method in GB5009.9-2008; Coarse-fibred assay method is with reference to GB/T5009.10-2003; The mensuration of pectin adopts gravimetric method.
3, chlorella fermented beverage sensory evaluation
Select 20 people to mark to product obtained by the embodiment of the present invention 1,2,3 according to sensory evaluation standard, score value is averaged.
4, measurement result
4.1 chlorella fermented beverage main nutrient composition content are as following table (g/100g):
Table 1 chlorella fermented beverage main nutrient composition is containing scale
4.2 chlorella fermented beverage sensory evaluation scores are as following table
Table 2 drink formula sensory evaluation standard
Claims (5)
1. chlorella fermented beverage and a preparation technology thereof, is characterized in that: concrete operation step is as follows:
1), pretreatment: by chlorella powder, be 1: 20 (g: mL) by material-water ratio, stir, be placed in 55 DEG C of water bath 1h, and constantly stir;
2), ultrasonic disruption: by adding 5-10mL, pH7.0 in chlorella solution, concentration is 0.1mol/L citrate buffer solution, and the cell membrane of the broken chlorella of method that ultrasonic wave (280W, time 30min) is broken also extracts;
3), ferment: the chlorella extract in step 2 is formulated as concentration 5%, adds sweet Wine yeast and white sugar, at 30 DEG C of temperature, sealed fermenting 6-9h, control rotating speed is 3000r/min, centrifugal 10min, and filter, filtrate is for subsequent use;
4), secondary fermentation: by the filter residue of step 4, add water and be formulated as the suspension of concentration 10%, add lactic acid bacteria and white granulated sugar at 28 DEG C of temperature, sealed fermenting 8-10h, centrifugal 15min, rotating speed is 5000r/min; Filter, filtrate is for subsequent use;
5), allotment: step 3 and filtrate in step 4 are merged, adds white sugar and mix with honey; Obtain chlorella zymotic fluid;
6), filling and sterilization: utilize filling apparatus to be bottled (150mL/ bottle) by deployed chlorella zymotic fluid, be placed in 120 DEG C of autoclaving 15min, cooling, packaging, obtain product.
2. a kind of chlorella fermented beverage according to claim 1 and preparation technology thereof, is characterized in that: step 3) middle chlorella extract: sweet Wine yeast: the ratio of weight of white sugar is 50:3:4 (mL:g:g).
3. a kind of chlorella fermented beverage according to claim 1 and preparation technology thereof, is characterized in that: step 4) middle chlorella suspension: the ratio of white granulated sugar weight is: 50:1 (mL:g).
4. a kind of chlorella fermented beverage according to claim 1 and preparation technology thereof, is characterized in that: step 4) in lactic acid bacteria be 40-60 unit of activity.
5. a kind of chlorella fermented beverage according to claim 1 and preparation technology thereof, is characterized in that: merging filtrate rapid 5): white sugar: the ratio of honey weight is 80: 2:1.5 (mL: g: g).
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| CN201510659488.3A CN105192823A (en) | 2015-10-12 | 2015-10-12 | Chlorella fermented beverage and preparation technology thereof |
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| CN201510659488.3A CN105192823A (en) | 2015-10-12 | 2015-10-12 | Chlorella fermented beverage and preparation technology thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107411059A (en) * | 2017-05-02 | 2017-12-01 | 六安市三江生物科技有限公司 | A kind of preparation method of flavored type Enteromorpha ferment |
| CN114158665A (en) * | 2021-12-03 | 2022-03-11 | 汇孚生物科技(山东)有限公司 | Algae processing method and product for improving immunity and preparation process thereof |
-
2015
- 2015-10-12 CN CN201510659488.3A patent/CN105192823A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107411059A (en) * | 2017-05-02 | 2017-12-01 | 六安市三江生物科技有限公司 | A kind of preparation method of flavored type Enteromorpha ferment |
| CN114158665A (en) * | 2021-12-03 | 2022-03-11 | 汇孚生物科技(山东)有限公司 | Algae processing method and product for improving immunity and preparation process thereof |
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Application publication date: 20151230 |