CN107821893A - The method for preparing sea-tangle biological beverage with multi-cultur es combination immobilized cell technique - Google Patents
The method for preparing sea-tangle biological beverage with multi-cultur es combination immobilized cell technique Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 37
- 235000013361 beverage Nutrition 0.000 title claims abstract description 17
- 210000001822 immobilized cell Anatomy 0.000 title claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 31
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 241000894006 Bacteria Species 0.000 claims abstract description 18
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 239000011324 bead Substances 0.000 claims abstract description 10
- 238000005238 degreasing Methods 0.000 claims abstract description 10
- 238000011049 filling Methods 0.000 claims abstract description 10
- 235000013336 milk Nutrition 0.000 claims abstract description 10
- 239000008267 milk Substances 0.000 claims abstract description 10
- 210000004080 milk Anatomy 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 9
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 9
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 8
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 7
- 235000019987 cider Nutrition 0.000 claims abstract description 7
- 239000000499 gel Substances 0.000 claims abstract description 7
- 235000020418 red date juice Nutrition 0.000 claims abstract description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 6
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 6
- 108010010803 Gelatin Proteins 0.000 claims abstract description 6
- 238000005352 clarification Methods 0.000 claims abstract description 6
- 239000008395 clarifying agent Substances 0.000 claims abstract description 6
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 6
- 239000008273 gelatin Substances 0.000 claims abstract description 6
- 229920000159 gelatin Polymers 0.000 claims abstract description 6
- 235000019322 gelatine Nutrition 0.000 claims abstract description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 6
- 235000020232 peanut Nutrition 0.000 claims abstract description 6
- 239000000661 sodium alginate Substances 0.000 claims abstract description 6
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 6
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 6
- 235000018553 tannin Nutrition 0.000 claims abstract description 6
- 229920001864 tannin Polymers 0.000 claims abstract description 6
- 239000001648 tannin Substances 0.000 claims abstract description 6
- 238000011081 inoculation Methods 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000012530 fluid Substances 0.000 claims description 9
- 239000007863 gel particle Substances 0.000 claims description 9
- 239000002609 medium Substances 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 9
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- 229940039696 lactobacillus Drugs 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
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- 239000002253 acid Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 3
- 239000002781 deodorant agent Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000001963 growth medium Substances 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002504 physiological saline solution Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 238000009924 canning Methods 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000000839 emulsion Substances 0.000 claims description 2
- 238000011010 flushing procedure Methods 0.000 claims description 2
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- 239000011734 sodium Substances 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 238000007711 solidification Methods 0.000 claims description 2
- 230000008023 solidification Effects 0.000 claims description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- 244000126002 Ziziphus vulgaris Species 0.000 claims 1
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- 239000003292 glue Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 241000199919 Phaeophyceae Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 239000000783 alginic acid Substances 0.000 description 2
- 229960001126 alginic acid Drugs 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 150000004781 alginic acids Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000019985 fermented beverage Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
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- 239000008103 glucose Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
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- 235000019698 starch Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001466452 Laminariaceae Species 0.000 description 1
- 241000199900 Laminariales Species 0.000 description 1
- 102000004856 Lectins Human genes 0.000 description 1
- 108090001090 Lectins Proteins 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 241001247821 Ziziphus Species 0.000 description 1
- WJEIYVAPNMUNIU-UHFFFAOYSA-N [Na].OC(O)=O Chemical compound [Na].OC(O)=O WJEIYVAPNMUNIU-UHFFFAOYSA-N 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
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- 210000001367 artery Anatomy 0.000 description 1
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- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000002523 lectin Substances 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- -1 pectase Proteins 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
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- 238000004321 preservation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
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- 239000011265 semifinished product Substances 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
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Classifications
-
- 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
- A23L2/52—Adding ingredients
-
- 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
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The present invention relates to marine resources deep process technology field, particularly discloses a kind of method for preparing sea-tangle biological beverage with multi-cultur es combination immobilized cell technique.This prepares the method for sea-tangle biological beverage, it is characterized in that：By kelp juice and jujube juice, wolfberry juice, cider, low temperature peanut protein, hominy grits and the steaming mixed gelatinization of pure water；Mixed bacteria aseptic inoculation is cultivated into degreasing milk medium, centrifuges, wash after cultivating to logarithmic phase, mixed with sodium alginate at room temperature, then instills in calcium chloride solution the gel beads being molded, Multiplying culture obtains leavening；Saccharified liquid is accessed ferment-fermented, imported after sterilization treatment in enzymatic vessel, add ZTC natural clarifying agents, pectase, Ludox, tannin, gelatin enzymolysis clarification, then filtered, sterilize filling, obtain product.Continuous several times fermentation of the present invention, improves production efficiency, and strain dosage greatly reduces, and production cost reduces, and improves the economic benefit of product.
Description
（One）Technical field
It is more particularly to a kind of to use multi-cultur es combination immobilized cell technique the present invention relates to marine resources deep process technology field
The method for preparing sea-tangle biological beverage.
（Two）Background technology
Sea-tangle belongs to Phaeophyta, Laminariales, Laminariaceae, Larminaria, has high edible and medical value, have in China compared with
Long edible history,《Sheng Nong's herbal classic》、《Compendium of Materia Medica》And《Food the Liao Dynasty book on Chinese herbal medicine》In it is on the books.
Nutrients in kelp enriches, containing protein, multivitamin, mineral matter, trace element, high content iodine and calcium
Etc. multiple nutritional components.In addition, sea-tangle also contains various bioactivators, there is good healthcare function.Such as mannitol, brown
Algae starch, alginic acid etc., which can reduce the Probability of cardiovascular disease, acidic polysaccharose, lectin etc., has antineoplastic action, courage
Alkali, phenolic compound etc. have the function that antibacterial, antiviral.The abundant nutrition of sea-tangle and special physiologically active ingredient are sea-tangle
The development and utilization of food brings good market prospects.Although the marine algae resource very abundant but people's amount only accounts in China
The most few part of its yield, so development of new alga food is exploitation ocean, the important topic of extension marine products value.
（Three）The content of the invention
The present invention is in order to make up the deficiencies in the prior art, there is provided a kind of step is simple, utilization using abundant diversification processing
The method that multi-cultur es combination immobilized cell technique prepares sea-tangle biological beverage.
The present invention is achieved through the following technical solutions：
A kind of method for preparing sea-tangle biological beverage with multi-cultur es combination immobilized cell technique, using kelp juice as raw material, bag
Include following steps：
（1）Kelp juice is mixed with jujube juice, wolfberry juice, cider, low temperature peanut protein, hominy grits and pure water and adds boiling
Pot, boiling gelatinization is carried out under stirring, obtains saccharified liquid；
（2）By mixed bacteria aseptic inoculation into degreasing milk medium, it is inoculated in after incubated and fills degreasing milk medium
In triangular flask, cultivated in constant incubator；
（3）It will cultivate to mixed bacteria centrifugation, the washing of logarithmic phase, emulsus be tuned into physiological saline, with alginic acid at room temperature
Sodium mixes, and it is that the gel beads of shaping are finally obtained in 5% calcium chloride solution then to instill the mass concentration being stirred continuously, with life
Multiplying culture in proliferated culture medium is transferred to after reason salt water washing, obtains leavening；
（4）The saccharified liquid of cooling is imported into fermentation tank, access is ferment-fermented, stuck fermentation after pol reduces, sterilization treatment；
（5）Zymotic fluid after sterilizing is imported in enzymatic vessel, adds ZTC natural clarifying agents, pectase, Ludox, tannin, gelatin
Stir, standing carries out enzymolysis clarification, then filters；
（6）After the sugar-acid ratio for adjusting filtered fluid, sterilization is filling, obtains product.
China's kelp processing is that semifinished product dried seaweed is in the majority, edible to be soaked, and cooks inconvenience, limits people and sea-tangle is sought
Support the intake of element, in order to give full play to the value of sea-tangle, the present invention using kelp juice as primary raw material, be aided with appropriate jujube juice,
Wolfberry juice, cider and low temperature peanut protein powder and hominy grits, with glucose yeast bacterium, German-style lactobacillus subspecies bulgaricus,
Streptococcus thermophilus is fermented bacterium, above-mentioned strain is fixed in sodium alginate glue bead using immobilized cell technique, Ran Houjie
Kind carries out continuous mixed fermentation into marine alga composite juice, obtains marine alga composite fermentation liquid；Using fermenation raw liquid as host, through adjusting
Match somebody with somebody, homogeneous, filling and sealing, the process such as sterilization, finally give a kind of unique flavor, sour-sweet moderate, mouthfeel is soft, nutritious
Feature marine alga composite fermented beverage.
The present invention more excellent technical scheme be：
The kelp juice is using drying, nothing is gone mouldy and the abundant sea-tangle in dark brown red of frond is raw material, fully soaks, cuts after cleaning
Into the section of 5-10cm length, sea-tangle section is then put into heating and thermal insulation in the citric acid solution that mass concentration is 2%, softens simultaneously deodorant
After pull cooling out, by sea-tangle section crusher in crushing, then squeezed the juice with spiral juice extractor, finally give kelp juice.
Step（1）In, apple, low temperature are spent in matrimony vine, cider in jujube, wolfberry juice in sea-tangle, jujube juice in kelp juice
The mass ratio of raw egg white powder, hominy grits and pure water is 25:5:6:2:2:10:50, after being well mixed in digester, use carbonic acid
Sodium solution adjusts pH value to agitating and heating after 5.5.
Step（2）In, mixed bacteria is the mixed of wine yeast, lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus
Strain is closed, mixed bacteria is transferred in degreasing milk medium, at 42 DEG C after incubated some hours, is inoculated with 2% inoculum concentration
In filling in the triangular flask of degreasing milk medium, it is placed in constant incubator at 42 DEG C and cultivates.
Step（3）In, using investment by cell fixation, cell is uniformly distributed in gel beads, to keep specific
In a state of nature, made strain firepower is strong and lasting for interior enzyme；The mixed bacteria emulsion for being blended with sodium alginate is dripped dropwise
Enter into calcium chloride solution, soak beading after 30min, filter out gel beads, with normal saline flushing, remove the chlorination on glue bead surface
Calcium solution.
Step（4）In, fermentation tank importing leavening is imported after saccharified liquid is cooled to 37 DEG C, wherein, solidification grape wine
The volume ratio of yeast gel particles, immobilization German-style lactobacillus subspecies bulgaricus gel particles and immobilization streptococcus thermophilus gel particles
For 1.0:1.6：2.5, the access amount of leavening is 10%, temperature controlled fermentation, treats that pol is down to 15-18Brix, immediately stuck fermentation.
Step（5）In, ZTC natural clarifying agents, 0.004% fruit for accounting for zymotic fluid quality 0.003% are added into enzymatic vessel
Glue enzyme, 0.0009% Ludox, 0.0002% tannin and 0.0005% gelatin stir, and stand 1.5-2h and are digested
Clarification, is then filtered using diatomite filter.
Step（6）In, filtered fluid uses UHT ultra high temperature short time sterilizations, then carries out aseptic canning.
The present invention uses modern biotechnology fermentation technique, and the nutritional ingredient of product, functional component, flavor substance are obtained for most
The preservation of big degree, both without original nutrition and functional component is destroyed, during the fermentation, but due to glucose yeast bacterium,
The connection of the enzyme preparation such as microorganism and protease, pectase, cellulase such as German-style lactobacillus subspecies bulgaricus, streptococcus thermophilus
Cooperation is used, and the macromoleculars such as the starch in raw material, protein, cellulose, pectin cannot or hardly be absorbed for human body, and shadow
The material of final products stability is rung, is decomposed, converted, the small molecule such as generation amino acid, polypeptide, oligosaccharide, dietary fiber
It is easily absorbed by the body to utilize material, there is anti-cancer lipid-loweringing, reduce cholesterol, softening blood vessel, preventing hypertension and artery sclerosis, increase
The effect of strong immunity.Present invention employs multi-strain fermentation combination immobilized cell technique to produce marine alga composite fermentation drink
Material, the serialization for realizing strain glue bead use.
The present invention carries out fermentation process using multi-strain fermentation combination immobilized cell technique to marine alga composite juice first, with
Regular fermentation process is compared, and the present invention can be continuously fermented, and improve production efficiency；Due to can repeatedly be fermented, strain
Dosage greatly reduces, so that production cost significantly reduces, improves the economic benefit of product.
（Four）Brief description of the drawings
The present invention is further illustrated below in conjunction with the accompanying drawings.
Fig. 1 is the process flow diagram of the present invention.
（Five）Embodiment
Accompanying drawing is a kind of specific embodiment of the invention.It this embodiment disclose the preparation method of sea-tangle biological beverage, including with
Lower step：
（1）The preparation of sea-tangle composite juice
Select and dry, without going mouldy and the abundant sea-tangle in dark brown red of frond, impurity such as surface silt and abundant are cleaned with clear water
Immersion, is cut into 5-1Ocm sections；The sea-tangle cut into chunks is put into heating and thermal insulation in 2% citric acid solution prepared, softens sea-tangle
And deodorant；Raw material after cooling is subjected to obtained sea-tangle Normal juice of squeezing the juice with spiral juice extractor with after crusher in crushing, isolated
Kelp residue separately collect drying；
By the kelp juice prepared and appropriate jujube juice, wolfberry juice, cider, low temperature peanut protein powder, hominy grits and pure
Water presses 25:5:6:2:2:10:50 ratios are added in digester, are well mixed, and adjust pH to 5.5 to be stirred in heating with sodium carbonate liquor
Mix and carry out boiling gelatinization, obtain saccharified liquid.
（2）The preparation of strain
In superclean bench, with the sterile a little mixed bacteria of oese picking by alcolhol burner flame, skimmed milk training is transferred to
Support in base, after 42 DEG C of incubated a few hours, be inoculated in 3% inoculum concentration in the triangular flask for filling degreasing milk medium, Yu Heng
42 DEG C of cultures in warm incubator.
（3）The fixation of strain
In gnotobasis, it will cultivate to the wine yeast, German-style lactobacillus subspecies bulgaricus, streptococcus thermophilus of logarithmic phase
Mixed bacteria centrifugation, the washing of composition, are tuned into emulsus with physiological saline afterwards, are mixed with sodium alginate at room temperature；Instill not
In 5% calcium chloride solution of disconnected stirring, the gel beads of shaping continue to fix 30min, and incline unnecessary calcium chloride solution, with life
Reason salt water washing is transferred to Multiplying culture in proliferated culture medium afterwards for several times.
（4）Fermentation
After saccharified liquid cools to 37 DEG C of inoculation temperature, fermentation tank is imported, accesses cultured leavening in advance, wherein, solid
Change wine yeast gel particles volume：Immobilization German-style lactobacillus subspecies bulgaricus gel particles volume：Immobilization thermophilus
Bacterium gel particles volume ratio is 1.0:1.6：2.5, leavening access amount is 10%, temperature controlled fermentation；Treat that pol is down to 15-18Brix,
Stuck fermentation immediately, sterilization treatment；
（5）Enzymolysis, filtering
Zymotic fluid after sterilizing is imported in enzymatic vessel, adds the ZTC natural clarifying agents for accounting for zymotic fluid quality 0.003%, 0.004%
Pectase, 0.0009% Ludox, 0.0002% tannin, 0.0005% gelatin stir, stand 1.5-2h and carry out enzyme
Then solution clarification is filtered using diatomite filter.
（6）Allotment
Allocated by taste and preference, the main sugar-acid ratio for adjusting beverage, the feeling of freshness of prominent sea-tangle fermented beverage and refrigerant
Sense, and fully demonstrate the original feature of kelp juice.
（7）Sterilize, be filling using UHT ultra high temperature short time sterilizations, it is filling in sterile.
Claims (8)
1. a kind of method for preparing sea-tangle biological beverage with multi-cultur es combination immobilized cell technique, using kelp juice as raw material,
It is characterized in that comprise the following steps：（1）By kelp juice and jujube juice, wolfberry juice, cider, low temperature peanut protein, hominy grits and
Pure water mixing adds digester, carries out boiling gelatinization under stirring, obtains saccharified liquid；（2）By mixed bacteria aseptic inoculation
Into degreasing milk medium, it is inoculated in the triangular flask for filling degreasing milk medium after incubated, is trained in constant incubator
Support；（3）It will cultivate to mixed bacteria centrifugation, the washing of logarithmic phase, emulsus be tuned into physiological saline, with sodium alginate at room temperature
Mix, it is in 5% calcium chloride solution then to instill the mass concentration being stirred continuously, and finally obtains the gel beads of shaping, uses physiology
Multiplying culture in proliferated culture medium is transferred to after salt water washing, obtains leavening；（4）The saccharified liquid of cooling is imported into fermentation tank, connect
Enter ferment-fermented, stuck fermentation after pol reduces, sterilization treatment；（5）Zymotic fluid after sterilizing is imported in enzymatic vessel, added
ZTC natural clarifying agents, pectase, Ludox, tannin, gelatin stir, and standing carries out enzymolysis clarification, then filters；（6）Adjust
After haveing suffered the sugar-acid ratio of filtrate, sterilization is filling, obtains product.
2. the method according to claim 1 for preparing sea-tangle biological beverage with multi-cultur es combination immobilized cell technique,
It is characterized in that：The kelp juice is using drying, nothing is gone mouldy and the abundant sea-tangle in dark brown red of frond is raw material, after cleaning fully
Immersion, the section of 5-10cm length is cut into, sea-tangle section is then put into heating and thermal insulation in the citric acid solution that mass concentration is 2%, softening
And pull cooling after deodorant out, by sea-tangle section crusher in crushing, then squeezed the juice with spiral juice extractor, finally give kelp juice.
3. the method according to claim 1 for preparing sea-tangle biological beverage with multi-cultur es combination immobilized cell technique,
It is characterized in that：Step（1）In, apple, low temperature in matrimony vine, cider in jujube, wolfberry juice in sea-tangle, jujube juice in kelp juice
The mass ratio of peanut protein powder, hominy grits and pure water is 25:5:6:2:2:10:50, after being well mixed in digester, use carbon
Acid sodium solution adjusts pH value to agitating and heating after 5.5.
4. the method according to claim 1 for preparing sea-tangle biological beverage with multi-cultur es combination immobilized cell technique,
It is characterized in that：Step（2）In, mixed bacteria is wine yeast, lactobacillus delbruockii subspecies bulgaricus and streptococcus thermophilus
Mixed bacteria, mixed bacteria is transferred in degreasing milk medium, at 42 DEG C after incubated some hours, with 2% inoculum concentration
It is inoculated in the triangular flask for filling degreasing milk medium, is placed in constant incubator at 42 DEG C and cultivates.
5. the method according to claim 1 for preparing sea-tangle biological beverage with multi-cultur es combination immobilized cell technique,
It is characterized in that：Step（3）In, the mixed bacteria emulsion for being blended with sodium alginate is added dropwise in calcium chloride solution dropwise, leaching
Beading after bubble 30min, filters out gel beads, uses normal saline flushing.
6. the method according to claim 4 for preparing sea-tangle biological beverage with multi-cultur es combination immobilized cell technique,
It is characterized in that：Step（4）In, fermentation tank importing leavening is imported after saccharified liquid is cooled to 37 DEG C, wherein, solidification grape
The volume of brewer yeast gel particles, immobilization German-style lactobacillus subspecies bulgaricus gel particles and immobilization streptococcus thermophilus gel particles
Than for 1.0:1.6：2.5, the access amount of leavening is 10%, temperature controlled fermentation, treats that pol is down to 15-18Brix, stops hair immediately
Ferment.
7. the method according to claim 1 for preparing sea-tangle biological beverage with multi-cultur es combination immobilized cell technique,
It is characterized in that：Step（5）In, the ZTC natural clarifying agents for accounting for zymotic fluid quality 0.003%, 0.004% are added into enzymatic vessel
Pectase, 0.0009% Ludox, 0.0002% tannin and 0.0005% gelatin stir, and stand 1.5-2h and carry out enzyme
Solution clarification, is then filtered using diatomite filter.
8. the method according to claim 1 for preparing sea-tangle biological beverage with multi-cultur es combination immobilized cell technique,
It is characterized in that：Step（6）In, filtered fluid uses UHT ultra high temperature short time sterilizations, then carries out aseptic canning.
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| CN108576696A (en) * | 2018-04-08 | 2018-09-28 | 浙江工业大学 | A kind of flavor kelp processing preprocess method |
| CN111100778A (en) * | 2019-10-25 | 2020-05-05 | 天津农科食品生物科技有限公司 | Multifunctional kelp health-care purple vinegar beverage |
| CN115530305A (en) * | 2022-10-10 | 2022-12-30 | 中南林业科技大学 | Rice prefabricated fermented beverage and fermentation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108576696A (en) * | 2018-04-08 | 2018-09-28 | 浙江工业大学 | A kind of flavor kelp processing preprocess method |
| CN111100778A (en) * | 2019-10-25 | 2020-05-05 | 天津农科食品生物科技有限公司 | Multifunctional kelp health-care purple vinegar beverage |
| CN115530305A (en) * | 2022-10-10 | 2022-12-30 | 中南林业科技大学 | Rice prefabricated fermented beverage and fermentation method thereof |
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