CN107874172A - The preparation method of the Nutrious fermented oral liquid of one main laminaria - Google Patents
The preparation method of the Nutrious fermented oral liquid of one main laminaria Download PDFInfo
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- CN107874172A CN107874172A CN201711152464.4A CN201711152464A CN107874172A CN 107874172 A CN107874172 A CN 107874172A CN 201711152464 A CN201711152464 A CN 201711152464A CN 107874172 A CN107874172 A CN 107874172A
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- 239000007788 liquid Substances 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241001466453 Laminaria Species 0.000 title claims abstract description 17
- 239000000706 filtrate Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 241000235058 Komagataella pastoris Species 0.000 claims abstract description 13
- 239000012467 final product Substances 0.000 claims abstract description 10
- 241000015177 Saccharina japonica Species 0.000 claims abstract description 9
- 241000235649 Kluyveromyces Species 0.000 claims abstract description 8
- 238000013019 agitation Methods 0.000 claims abstract description 8
- 239000004310 lactic acid Substances 0.000 claims abstract description 8
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 8
- 241001138401 Kluyveromyces lactis Species 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 14
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 14
- 240000008042 Zea mays Species 0.000 claims description 14
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 14
- 235000005822 corn Nutrition 0.000 claims description 14
- 238000009629 microbiological culture Methods 0.000 claims description 14
- 239000006188 syrup Substances 0.000 claims description 14
- 235000020357 syrup Nutrition 0.000 claims description 14
- 241001489178 Cyberlindnera petersonii Species 0.000 claims description 10
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 2
- 239000000047 product Substances 0.000 abstract description 12
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 238000005516 engineering process Methods 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 238000000855 fermentation Methods 0.000 abstract description 6
- 230000004151 fermentation Effects 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 206010002198 Anaphylactic reaction Diseases 0.000 abstract description 2
- 230000036783 anaphylactic response Effects 0.000 abstract description 2
- 208000003455 anaphylaxis Diseases 0.000 abstract description 2
- 229940023492 oral liquid product Drugs 0.000 abstract description 2
- 238000011081 inoculation Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 30
- 244000269722 Thea sinensis Species 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 241000235060 Scheffersomyces stipitis Species 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 241001489221 Barnettozyma wickerhamii Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- -1 carrotene Natural products 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229940057059 monascus purpureus Drugs 0.000 description 1
- 150000002814 niacins Chemical class 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012797 qualification Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
-
- 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 invention discloses the preparation method of the Nutrious fermented oral liquid of a main laminaria, and it passes through following steps：（1）Fresh Laminaria Japonica is provided, soak is added after crushing and is soaked under agitation；（2）The sea-tangle that step 1 is obtained drains, and adds equivalent clear water, the fermentation of inoculating lactic acid kluyveromyces, is filtrated to get filtrate and filter residue；（3）Equivalent clear water will be added in the filter residue of step 2, inoculation Pi Texun Pichia pastoris fermentations, is filtrated to get filtrate and filter residue；（4）Filtrate in step 2 and 3 is merged, and vacuumized at reduced pressure conditions, while is ultrasonically treated；（5）The liquid that step 4 is obtained is concentrated to give final product at reduced pressure conditions.The nutrition oral administration that the present invention obtains has higher free protein level, and its anaphylaxis is low.It the method rational technology of the present invention, advanced technology, can be widely applied to handle sea-tangle product, and prepare the oral liquid product of high added value.
Description
Technical field
The present invention relates to the preparation of edible seaweed aquatic food product, the system of the Nutrious fermented oral liquid of an especially main laminaria
Preparation Method.
Background technology
Every 100 grams of dry sea-tangles contain nutritional ingredient and are：8.2 grams of protein, 56.2 grams of carbohydrate, 117 milligrams of calcium, iron
150 milligrams, 24 milligrams of iodine, also containing vitamins such as carrotene, thiamine, riboflavin, niacins.It is nutritious, it is particularly low
Heat, middle albumen, high mineral, have and help digest, prevent the edible functions such as fat and constipation, be a kind of preferable Natural Food
Product.Sea-tangle has good food processing：A variety of different types of healthy food can be processed into, existing kind more than 200 external at present,
Also there is kind more than 40 in China.
At present, prepare nutrition oral administration to extract using sea-tangle and turn into trend, there is an urgent need to the method more optimized to come to sea
Band carries out fermentation process.
The content of the invention
In order to overcome deficiency of the prior art, it is an object of the invention to provide a kind of rational technology, the sea of advanced technology
Preparation method with Nutrious fermented oral liquid.
The technical solution adopted for the present invention to solve the technical problems is：The preparation side of the Nutrious fermented oral liquid of one main laminaria
Method, it is characterised in that：It passes through following steps：
（1）Fresh Laminaria Japonica is provided, the soak of 1-1.5 times of weight is added after crushing and is soaked 1-2 hours under agitation, it is described
Soak by weight comprising 3-5% ethanol, 0.5-1.5% sodium carbonate, remaining is water；
（2）The sea-tangle that step 1 is obtained drains, and adds equivalent clear water, inoculating lactic acid kluyveromyces
（Kluyveromyces lactis）Reach 1-2.5 × 106Cfu/mL, add corn syrup and reach percentage by weight 0.5-
0.7%, and fermented under 40-45 degrees Celsius 2-4 hours, it is filtrated to get filtrate and filter residue；
（3）Equivalent clear water will be added in the filter residue of step 2, be inoculated with Pi Texun Pichia pastoris（Pichia petersonii）Reach
1-2.5×106Cfu/mL, add corn syrup and reach percentage by weight 0.5-0.7%, and fermented under 40-45 degrees Celsius
2-4 hours, it is filtrated to get filtrate and filter residue；
（4）Filtrate in step 2 and 3 is merged, and vacuumized at reduced pressure conditions, while carries out being ultrasonically treated 10-20 points
Clock, the vacuum vacuumized are -0.90 ~ -0.95 atmospheric pressure；
（5）The liquid that step 4 is obtained is concentrated to give final product at reduced pressure conditions.
In currently preferred aspect, in step 1, there is provided Fresh Laminaria Japonica, the soak of 1.2 times of weight is added after crushing
And soak 1.5 hours under agitation, by weight comprising 4.2% ethanol, 0.75% sodium carbonate, remaining is described soak
Water.
In currently preferred aspect, in step 2, described Kluyveromyces lactis（Kluyveromyces lactis）Preserving number be 2.3947, be preserved in China General Microbiological culture presevation administrative center.
In currently preferred aspect, in step 2, the sea-tangle that step 1 is obtained drains, and adds equivalent clear water,
Inoculating lactic acid kluyveromyces（Kluyveromyces lactis）Reach 1.7 × 106Cfu/mL, add corn syrup and reach
Percentage by weight 0.64%, and fermented 3.2 hours under 42 degrees Celsius, it is filtrated to get filtrate and filter residue.
In currently preferred aspect, in step 3, described Pi Texun Pichia pastoris（Pichia petersonii）
Preserving number be 2.1473, be preserved in China General Microbiological culture presevation administrative center.
In currently preferred aspect, in step 3, equivalent clear water will be added in the filter residue of step 2, be inoculated with Pi Texunbi
Red yeast（Pichia petersonii）Reach 2.2 × 106Cfu/mL, add corn syrup and reach percentage by weight 0.64%,
And fermented 3.2 hours under 42 degrees Celsius, be filtrated to get filtrate and filter residue.
In currently preferred aspect, in step 4, the filtrate in step 2 and 3 is merged, and at reduced pressure conditions
Vacuumize, while be ultrasonically treated 15 minutes, the vacuum vacuumized is -0.93 atmospheric pressure.
In currently preferred aspect, in steps of 5, the liquid that step 4 is obtained is concentrated to substance at reduced pressure conditions
Long-pending 15-20%, obtain final product.
In currently preferred aspect, in steps of 5, the liquid that step 4 is obtained is concentrated to substance at reduced pressure conditions
Long-pending 17%, obtain final product.
The nutrition oral administration that the present invention obtains has higher free protein level, and its anaphylaxis is low, has wide
Wealthy application prospect.It the method rational technology of the present invention, advanced technology, can be widely applied to handle sea-tangle product, and prepare
The oral liquid product of high added value.
Embodiment
Unless additionally illustrate, described Kluyveromyces lactis（Kluyveromyces lactis）Preserving number be
2.3947 it is preserved in China General Microbiological culture presevation administrative center.Described Pi Texun Pichia pastoris（Pichia petersonii）Preserving number be 2.1473, be preserved in China General Microbiological culture presevation administrative center.Strain above is all
It is the strain that China General Microbiological culture presevation administrative center external disclosure is sold, therefore can be obtained by commercial channel
.
Unless additionally illustrating, each embodiment is used as initiation material using 10 kilograms of Fresh Laminaria Japonicas.
In addition, test as a comparison, also using following combination：
Contrast strain group 1：Kluyveromyces lactis（Kluyveromyces lactis）Preserving number be 2.1591, in being preserved in
State's General Microbiological Culture preservation administrative center；Brunswick Pichia pastoris（Pichia wickerhamii）Preserving number be
2.1467 it is preserved in China General Microbiological culture presevation administrative center.Strain above is all China General Microbiological strain
The strain that preservation administrative center external disclosure is sold, therefore can be obtained by commercial channel.
Contrast strain group 2：Kluyveromyces lactis（Kluyveromyces lactis）Preserving number be 2.1494, preservation
In China General Microbiological culture presevation administrative center；Pichia stipitis（Pichia stipitis）Preserving number be
2.3492 it is preserved in China General Microbiological culture presevation administrative center.Strain above is all China General Microbiological strain
The strain that preservation administrative center external disclosure is sold, therefore can be obtained by commercial channel.
Embodiment 1
In the present embodiment, the preparation method of the Nutrious fermented oral liquid of a main laminaria, it passes through following steps：
（1）Fresh Laminaria Japonica is provided, the soak of 1.2 times of weight is added after crushing and is soaked 1.5 hours under agitation, it is described
For soak by weight comprising 4.2% ethanol, 0.75% sodium carbonate, remaining is water；
（2）The sea-tangle that step 1 is obtained drains, and adds equivalent clear water, inoculating lactic acid kluyveromyces
（Kluyveromyces lactis）Reach 1.7 × 106Cfu/mL, add corn syrup and reach percentage by weight 0.64%, and
And fermented 3.2 hours under 42 degrees Celsius, it is filtrated to get filtrate and filter residue；
（3）Equivalent clear water will be added in the filter residue of step 2, be inoculated with Pi Texun Pichia pastoris（Pichia petersonii）Reach
2.2×106Cfu/mL, add corn syrup and reach percentage by weight 0.64%, and fermented 3.2 hours under 42 degrees Celsius,
It is filtrated to get filtrate and filter residue；
（4）Filtrate in step 2 and 3 is merged, and vacuumized at reduced pressure conditions, while be ultrasonically treated 15 minutes,
The vacuum vacuumized is -0.93 atmospheric pressure；
（5）The liquid that step 4 is obtained is concentrated to the 17% of original volume at reduced pressure conditions, obtains final product.
Embodiment 2
In the present embodiment, the preparation method of the Nutrious fermented oral liquid of a main laminaria, it passes through following steps：
（1）Fresh Laminaria Japonica is provided, the soak of 1.5 times of weight is added after crushing and is soaked 1 hour under agitation, described leaching
Liquid is steeped by weight comprising 5% ethanol, 0.5% sodium carbonate, and remaining is water；
（2）The sea-tangle that step 1 is obtained drains, and adds equivalent clear water, inoculating lactic acid kluyveromyces
（Kluyveromyces lactis）Reach 2.5 × 106Cfu/mL, add corn syrup and reach percentage by weight 0.5%, and
Fermented 2 hours under 45 degrees Celsius, be filtrated to get filtrate and filter residue；
（3）Equivalent clear water will be added in the filter residue of step 2, be inoculated with Pi Texun Pichia pastoris（Pichia petersonii）Reach
2.5×106Cfu/mL, add corn syrup and reach percentage by weight 0.7%, and fermented 4 hours under 40 degrees Celsius, filtered
Obtain filtrate and filter residue；
（4）Filtrate in step 2 and 3 is merged, and vacuumized at reduced pressure conditions, while be ultrasonically treated 10 minutes,
The vacuum vacuumized is -0.95 atmospheric pressure；
（5）The liquid that step 4 is obtained is concentrated to the 20% of original volume at reduced pressure conditions, obtains final product.
Embodiment 3
In the present embodiment, the preparation method of the Nutrious fermented oral liquid of a main laminaria, it passes through following steps：
（1）Fresh Laminaria Japonica is provided, the soak of 1 times of weight is added after crushing and is soaked 2 hours under agitation, described immersion
For liquid by weight comprising 3% ethanol, 1.5% sodium carbonate, remaining is water；
（2）The sea-tangle that step 1 is obtained drains, and adds equivalent clear water, inoculating lactic acid kluyveromyces
（Kluyveromyces lactis）Reach 1 × 106Cfu/mL, add corn syrup and reach percentage by weight 0.7%, and
Fermented 4 hours under 40 degrees Celsius, be filtrated to get filtrate and filter residue；
（3）Equivalent clear water will be added in the filter residue of step 2, be inoculated with Pi Texun Pichia pastoris（Pichia petersonii）Reach 1
×106Cfu/mL, add corn syrup and reach percentage by weight 0.5%, and fermented 2 hours under 45 degrees Celsius, filtered
To filtrate and filter residue；
（4）Filtrate in step 2 and 3 is merged, and vacuumized at reduced pressure conditions, while be ultrasonically treated 20 minutes,
The vacuum vacuumized is -0.90 atmospheric pressure；
（5）The liquid that step 4 is obtained is concentrated to the 15% of original volume at reduced pressure conditions, obtains final product.
Comparative example 1
The difference of the implementation condition and embodiment 1 of this comparative example is：Use contrast strain group 1.Wherein, Kluyveromyces lactis
The strain that preserving number is 2.1591 is used, it is preserved in China General Microbiological culture presevation administrative center；Pichia pastoris makes
With the strain that preserving number is 2.1467, it is preserved in China General Microbiological culture presevation administrative center.
Comparative example 2
The difference of the implementation condition and embodiment 1 of this comparative example is：Use contrast strain group 1.Wherein, Kluyveromyces lactis
The strain that preserving number is 2.1494 is used, it is preserved in China General Microbiological culture presevation administrative center；Pichia pastoris makes
With the strain that preserving number is 2.3492, it is preserved in China General Microbiological culture presevation administrative center.
Comparative example 3
The difference of the implementation condition and embodiment 1 of this comparative example is：Do not perform step 2.
Comparative example 4
The difference of the implementation condition and embodiment 1 of this comparative example is：Do not perform step 3.
Comparative example 5
The difference of the implementation condition and embodiment 1 of this comparative example is：By the reverse execution afterwards of step 2 and 3.
Comparative example 6
The difference of the implementation condition and embodiment 1 of this comparative example is：Clear water is used only in step 1 to soak.
First, the protein content determination experiment of nutrition oral administration
Embodiment 1-3 and comparative example 1-6 nutrition oral administration are surveyed according to the Kjeldahl's method described in GB 5009.5-2010
Measure the protein content of extract solution（Including polypeptide, protein and free amino acid）.Measurement result is recorded in table 1.
Table 1：The Free protein content of embodiment 1-3 and comparative example 1-6 nutrition oral administration
| Group number | Free protein content g/100g |
| Embodiment 1 | 1.87 |
| Embodiment 2 | 1.53 |
| Embodiment 3 | 2.08 |
| Comparative example 1 | 0.76 |
| Comparative example 2 | 1.01 |
| Comparative example 3 | 0.85 |
| Comparative example 4 | 0.68 |
| Comparative example 5 | 1.35 |
| Comparative example 6 | 1.71 |
Data in table 1 show that the oral liquid in embodiment 1-3 can obtain higher Free protein content.Wherein, it is real
Apply example 2 protein content it is relatively low be due to its concentration ratio problem（Embodiment 3 is higher to be also due to so）.
Other strain combinations are used in comparative example 1-2 instead, can not obtain higher Free protein content, this shows it
The fermentation behavior of association and the strain combination of the present invention have differences.
Only use one of strain to be fermented respectively in comparative example 3-4, find its Free protein content far below real
Apply example 1（Even if being added, embodiment 1 still is below）, this shows to generate certain collaboration effect in embodiment 1 between two kinds of strains
Should.
Comparative example 5 is a kind of reverse experiment of fermentation step, and its caused Free protein content is also below embodiment 1, this table
Bright fermentation order is most important.
Free protein content and the difference of embodiment 1 in comparative example 6 is little.This shows that the soak of step 1 is actually right
It is little in the horizontal influence of floating preteins.
The taste test of nutrition oral administration
Mouthfeel taste test has been carried out to embodiment 1-3 and comparative example 1-6 oral liquid.Collect 10 subjects, it is desirable to its
Comprehensive Assessment is carried out to mouthfeel, and provides common qualification result.
By tasting, subjects represent：
（1）Embodiment 1-3 product has the light fragrance of sea-tangle, and does not have marine products fishy smell, its taste omit sweet tea, mouthfeel compared with
It is good.
（2）Comparative example 1-2 product also has the light fragrance of sea-tangle, has light marine products fishy smell, and its taste omits sweet tea,
It is good in taste.
（3）Comparative example 3-4 product also has the light fragrance of sea-tangle, has light marine products fishy smell, and its taste omits sweet tea,
It is good in taste.
（4）The product of comparative example 5 also has the light fragrance of sea-tangle, does not have marine products fishy smell substantially, and its taste omits sweet tea, mouthfeel
Preferably.
（5）The product of comparative example 6 has obvious marine products fishy smell, and its taste omits sweet tea, and mouthfeel is bad.
From this, although having obtained higher albumen Cf in comparative example 6, its mouthfeel is bad.In step 1
In soaking step and soak selection can not ignore.
Claims (9)
1. the preparation method of the Nutrious fermented oral liquid of a main laminaria, it is characterised in that：It passes through following steps：
（1）Fresh Laminaria Japonica is provided, the soak of 1-1.5 times of weight is added after crushing and is soaked 1-2 hours under agitation, it is described
Soak by weight comprising 3-5% ethanol, 0.5-1.5% sodium carbonate, remaining is water；
（2）The sea-tangle that step 1 is obtained drains, and adds equivalent clear water, inoculating lactic acid kluyveromyces
（Kluyveromyces lactis）Reach 1-2.5 × 106Cfu/mL, add corn syrup and reach percentage by weight 0.5-
0.7%, and fermented under 40-45 degrees Celsius 2-4 hours, it is filtrated to get filtrate and filter residue；
（3）Equivalent clear water will be added in the filter residue of step 2, be inoculated with Pi Texun Pichia pastoris（Pichia petersonii）Reach
1-2.5×106Cfu/mL, add corn syrup and reach percentage by weight 0.5-0.7%, and fermented under 40-45 degrees Celsius
2-4 hours, it is filtrated to get filtrate and filter residue；
（4）Filtrate in step 2 and 3 is merged, and vacuumized at reduced pressure conditions, while carries out being ultrasonically treated 10-20 points
Clock, the vacuum vacuumized are -0.90 ~ -0.95 atmospheric pressure；
（5）The liquid that step 4 is obtained is concentrated to give final product at reduced pressure conditions.
2. the preparation method of the Nutrious fermented oral liquid of a main laminaria according to claim 1, it is characterised in that：In step 1
In, there is provided Fresh Laminaria Japonica, the soak of 1.2 times of weight is added after crushing and is soaked 1.5 hours under agitation, described immersion
For liquid by weight comprising 4.2% ethanol, 0.75% sodium carbonate, remaining is water.
3. the preparation method of the Nutrious fermented oral liquid of a main laminaria according to claim 1, it is characterised in that：In step 2
In, described Kluyveromyces lactis（Kluyveromyces lactis）Preserving number be 2.3947, be preserved in Chinese common
Microbiological Culture Collection administrative center.
4. the preparation method of the Nutrious fermented oral liquid of a main laminaria according to claim 1, it is characterised in that：In step 2
In, the sea-tangle that step 1 is obtained drains, and adds equivalent clear water, inoculating lactic acid kluyveromyces（Kluyveromyces lactis）Reach 1.7 × 106Cfu/mL, add corn syrup and reach percentage by weight 0.64%, and issued at 42 degrees Celsius
Ferment 3.2 hours, is filtrated to get filtrate and filter residue.
5. the preparation method of the Nutrious fermented oral liquid of a main laminaria according to claim 1, it is characterised in that：In step 3
In, described Pi Texun Pichia pastoris（Pichia petersonii）Preserving number be 2.1473, be preserved in Chinese common micro- life
Thing culture presevation administrative center.
6. the preparation method of the Nutrious fermented oral liquid of a main laminaria according to claim 1, it is characterised in that：In step 3
In, equivalent clear water will be added in the filter residue of step 2, be inoculated with Pi Texun Pichia pastoris（Pichia petersonii）Reach 2.2 ×
106Cfu/mL, add corn syrup and reach percentage by weight 0.64%, and fermented 3.2 hours under 42 degrees Celsius, filtered
To filtrate and filter residue.
7. the preparation method of the Nutrious fermented oral liquid of a main laminaria according to claim 1, it is characterised in that：In step 4
In, the filtrate in step 2 and 3 is merged, and vacuumize at reduced pressure conditions, while be ultrasonically treated 15 minutes, take out true
Empty vacuum is -0.93 atmospheric pressure.
8. the preparation method of the Nutrious fermented oral liquid of a main laminaria according to claim 1, it is characterised in that：In step 5
In, the liquid that step 4 is obtained is concentrated to the 15-20% of original volume at reduced pressure conditions, obtains final product.
9. the preparation method of the Nutrious fermented oral liquid of a main laminaria according to claim 1, it is characterised in that：In step 5
In, the liquid that step 4 is obtained is concentrated to the 17% of original volume at reduced pressure conditions, obtains final product.
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| CN109287914A (en) * | 2018-11-30 | 2019-02-01 | 荣成市海创实业有限公司 | A kind of laminaria japonica aresch beverage of blood pressure lowering and preparation method thereof |
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