CN108902595A - A kind of preparation method of the fermentation of seaweed beverage rich in viable lactic acid bacteria - Google Patents
A kind of preparation method of the fermentation of seaweed beverage rich in viable lactic acid bacteria Download PDFInfo
- Publication number
- CN108902595A CN108902595A CN201810632395.5A CN201810632395A CN108902595A CN 108902595 A CN108902595 A CN 108902595A CN 201810632395 A CN201810632395 A CN 201810632395A CN 108902595 A CN108902595 A CN 108902595A
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- CN
- China
- Prior art keywords
- seaweed
- fermentation
- lactic acid
- acid bacteria
- preparation
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Links
- 241001474374 Blennius Species 0.000 title claims abstract description 82
- 238000000855 fermentation Methods 0.000 title claims abstract description 70
- 230000004151 fermentation Effects 0.000 title claims abstract description 70
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 64
- 241000894006 Bacteria Species 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 33
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 32
- 239000004310 lactic acid Substances 0.000 title claims abstract description 32
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 239000012530 fluid Substances 0.000 claims abstract description 29
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 23
- 241000186660 Lactobacillus Species 0.000 claims abstract description 20
- 229940039696 lactobacillus Drugs 0.000 claims abstract description 20
- 239000007788 liquid Substances 0.000 claims description 14
- 238000004321 preservation Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 10
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- 239000000845 maltitol Substances 0.000 claims description 9
- 235000010449 maltitol Nutrition 0.000 claims description 9
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 9
- 229940035436 maltitol Drugs 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000003651 drinking water Substances 0.000 claims description 8
- 235000020188 drinking water Nutrition 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000003132 food thickener Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 241000195493 Cryptophyta Species 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000009472 formulation Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
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- 238000002156 mixing Methods 0.000 claims description 5
- 241000195628 Chlorophyta Species 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 4
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- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 4
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- 241000199919 Phaeophyceae Species 0.000 claims description 4
- 241000206572 Rhodophyta Species 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 235000010489 acacia gum Nutrition 0.000 claims description 4
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 4
- 235000010420 locust bean gum Nutrition 0.000 claims description 4
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- 239000005720 sucrose Substances 0.000 claims description 4
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- 229940082509 xanthan gum Drugs 0.000 claims description 4
- 241000186012 Bifidobacterium breve Species 0.000 claims description 3
- 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 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 2
- 241001608472 Bifidobacterium longum Species 0.000 claims description 2
- 241000186015 Bifidobacterium longum subsp. infantis Species 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 229920002907 Guar gum Polymers 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 229940002008 bifidobacterium bifidum Drugs 0.000 claims description 2
- 229940004120 bifidobacterium infantis Drugs 0.000 claims description 2
- 229940009291 bifidobacterium longum Drugs 0.000 claims description 2
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 2
- 235000010417 guar gum Nutrition 0.000 claims description 2
- 239000000665 guar gum Substances 0.000 claims description 2
- 229960002154 guar gum Drugs 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 235000010413 sodium alginate Nutrition 0.000 claims description 2
- 239000000661 sodium alginate Substances 0.000 claims description 2
- 229940005550 sodium alginate Drugs 0.000 claims description 2
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 2
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 2
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 229920002148 Gellan gum Polymers 0.000 claims 1
- 241000186604 Lactobacillus reuteri Species 0.000 claims 1
- 241000699666 Mus <mouse, genus> Species 0.000 claims 1
- 235000010492 gellan gum Nutrition 0.000 claims 1
- 239000000216 gellan gum Substances 0.000 claims 1
- 229940001882 lactobacillus reuteri Drugs 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000037213 diet Effects 0.000 abstract description 3
- 150000002148 esters Chemical class 0.000 abstract description 3
- 239000000835 fiber Substances 0.000 abstract description 3
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- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 230000004913 activation Effects 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 230000008878 coupling Effects 0.000 abstract description 2
- 238000010168 coupling process Methods 0.000 abstract description 2
- 238000005859 coupling reaction Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 18
- 241000512259 Ascophyllum nodosum Species 0.000 description 16
- 241000196259 Ulva pertusa Species 0.000 description 13
- 235000019985 fermented beverage Nutrition 0.000 description 9
- 241000196251 Ulva arasakii Species 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 244000267222 Brasenia schreberi Species 0.000 description 2
- 235000006506 Brasenia schreberi Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000206607 Porphyra umbilicalis Species 0.000 description 2
- 241000195474 Sargassum Species 0.000 description 2
- 241000196252 Ulva Species 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
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- 230000036039 immunity Effects 0.000 description 2
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- 239000005017 polysaccharide Substances 0.000 description 2
- 241000186000 Bifidobacterium Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 241000212297 Pelvetia Species 0.000 description 1
- 241000235648 Pichia Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
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- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000013402 health food Nutrition 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
- 150000002632 lipids Chemical class 0.000 description 1
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- 239000006041 probiotic Substances 0.000 description 1
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- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 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
- A23L2/70—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
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/173—Reuteri
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/513—Adolescentes
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/517—Bifidum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/519—Breve
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/529—Infantis
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The preparation method of the present invention relates to a kind of fermentation of seaweed beverage rich in viable lactic acid bacteria, belongs to alga food manufacture field.Seaweed is starched preparation fermentation base fluid by the present invention, is then carried out lactic fermentation, then the aroma-producing yeasts of activation are added during the fermentation, is obtained the fermentation of seaweed beverage rich in viable lactic acid bacteria.The present invention passes through the effect of the coupling fermentation of lactic acid bacteria and aroma-producing yeasts, it is fragrant to assign the pure and fresh ester of product, effectively eliminate and be blinded by the fishy smell ingredient of seaweed, product, which does not need additionally to add food flavor or fishy-smell removing agent, has pure and fresh fragrance and free from extraneous odour, seaweed diet fiber and viable lactic acid bacteria rich in（Viable count of lactobacillus >=106CFU/g）, there is good adjustment effect to human body intestinal canal health.
Description
Technical field
The preparation method of the present invention relates to a kind of fermentation of seaweed beverage rich in viable lactic acid bacteria belongs to alga food processing
Field.
Background technique
Seaweed refers to the algae being grown in seawater, including a variety of seaweed in Rhodophyta, Phaeophyta and Chlorophyta.
These seaweed can much eat, such as seaweed, agar, fragrant plant mentioned in ancient texts in Rhodophyta, kelp, thallus laminariae in Phaeophyta and
Enteromorpha, sea lettuce in sargassum etc. and Chlorophyta etc..Seaweed not only delicious flavour, there are also very high nutritive value, in seaweed
Protein rich in, the several mineral materials such as algal polysaccharides, dietary fiber, multivitamin and iodine, iron, zinc, calcium, selenium,
With lowering blood pressure and blood fat, anti-oxidant anti-aging, the multiple efficacies such as raising immunity, therefore seaweed has very high edible valence
Value and health-care efficacy.All kinds of alga foods are made by processing methods such as marinated, drying, bakings in seaweed raw material majority at present.Closely
Nian Lai develops ocean health food such as seaweed flavouring, algae beverage using seaweed, and the food such as marine alga wine become and realize seaweed
One main path of resource higher value application.
Most lactic acid bacterias can be used as a kind of probiotics, has the function of to improve human gastrointestinal tract, restores flora in human body intestinal canal
Balance forms antibacterial biological barrier, improves immunity, and the effect of human health is safeguarded in reducing blood lipid etc., existing at present much to contain
The food of viable lactic acid bacteria is developed, such as Yoghourt, lactic acid bacteria beverage made of fruits or vegetables, lactic acid bacteria fruits and vegetables solid beverage, pickles etc..
Summary of the invention
The preparation method of the purpose of the present invention is to provide a kind of fermentation of seaweed beverage rich in viable lactic acid bacteria.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of preparation method of the fermentation of seaweed beverage rich in viable lactic acid bacteria, the specific steps are：
（1）The preparation of edible seaweed slurry：After edible dry seaweed or new fresh seaweed clear water wash clean, rubbed with meat grinder, then plus
The drinking water for entering 5-20 parts of seaweed weights impregnates to be beaten with thick pulp grinder and screened stock machine respectively after sixty minutes, obtains average grain diameter≤10
μm edible seaweed screened stock.
（2）The preparation of fermentation of seaweed base fluid：Fermentation of seaweed base fluid is deployed according to the following formulation according to parts by weight：Seaweed slurry
30-60 parts, 10-60 parts of drinking water, 5-25 parts of sugar, 5-10 parts of maltitol, 0.1-10.0 parts of food thickening agent.It will match above
Sugar in side, maltitol, food thickening agent after mixing, be added formula in water and heating for dissolving after and in formula
Seaweed slurry is uniformly mixed, and after blend compounds body mill or high pressure homogenizer homogeneous, is heated to 100 DEG C and is kept the temperature 30 points at this temperature
Clock, be cooled to 30-40 DEG C it is spare.
（3）The preparation of leavening：Lactic acid bacteria culturers are aseptically activated to and are expanded culture, after expanding culture
Obtained viable count of lactobacillus reaches 107The lactobacillus suspension of CFU/g or more.In addition aroma-producing active dry yeast 10-20 times is added to do
It in 2.5% liquid glucose of yeast weight, and is heated to 30-35 DEG C of heat preservation and activates 10 hours, obtain activated yeast bacterium solution.
（4）The preparation of fermentation of seaweed beverage：By step（2）Fermentation of seaweed base fluid obtained is added in fermentor, and sea is added
The edible alcohol of algae fermentation base fluid weight 0.1-1%, and the lactobacillus suspension for accounting for fermentation of seaweed base fluid weight 0.1-1% is added and accounts for sea
After the activated yeast bacterium solution of algae fermentation base fluid weight 0.05-1% is uniformly mixed and seals, adjusting temperature in fermentor is 30-40
DEG C, heat-preservation fermentation 24-48 hours, obtain the fermentation of seaweed liquid rich in biodiasmin.This fermentation liquid filling and package is placed on 4
Obtain the fermentation of seaweed beverage rich in viable lactic acid bacteria within after-ripening 18-48 hours in DEG C freezer.
The edible seaweed is Rhodophyta, Phaeophyta, any one edible seaweed in Chlorophyta, as kelp,
Pelvetia silquosa, thallus laminariae, sargassum fusifome, agar, seaweed, U. pertusa, Enteromorpha etc..
The lactic acid bacteria culturers are lactobacillus plantarum, bifidobacterium bifidum, bifidobacterium longum, bifidobacterium infantis, blueness
Spring Bifidobacterium, bifidobacterium breve, lactobacillus bulgaricus, L. casei casei, lactobacillus acidophilus, Luo Yishi cream bar
Bacterium, Lactobacillus rhamnosus, streptococcus thermophilus it is one or more.
The aroma-producing active dry yeast is commercial goods, main component be special-shaped Hansenula yeast with ester producing capacity and
A small number of small round Saccharomyces cerevisiaes.
Step（2）Sugar described in formula is one of sucrose, maltose, fructose, glucose, starch syrup or more
Kind.
The food thickening agent is sodium alginate, xanthan gum, Arabic gum, locust bean gum, pectin, guar gum, knot
One of cold glue, sodium carboxymethylcellulose are a variety of.
Remarkable advantage of the invention is：
1, edible seaweed is broken into screened stock of the average grain diameter less than 10 μm by the present invention, and by the fermentation of lactic acid bacteria, is helped
In destroying alginic cell wall construction, promote the dissolution of the seaweed diet fibers such as the algal polysaccharides in alginic cell.
2, the aroma-producing yeasts of activation are added in the present invention in lactic fermentation process, pass through the coupling of lactic acid bacteria and aroma-producing yeasts
Fermentation assigns product pure and fresh ester perfume, effectively eliminates and be blinded by the fishy smell ingredient of seaweed, product does not need additionally to add
Food flavor or fishy-smell removing agent have pure and fresh fragrance and free from extraneous odour.
3, fermentation of seaweed beverage prepared by the present invention seaweed diet fiber rich in and viable lactic acid bacteria（Lactic acid bacteria is living
Bacterium number >=106CFU/g）, there is good adjustment effect to human body intestinal canal health.In addition, this product sour and sweet palatability, fragrance is coordinated,
There is no the fishy smell of seaweed, is a kind of seaweed beverage of health.
Specific embodiment
Further to disclose rather than the present invention is limited, the present invention is described in further detail below in conjunction with example.
Embodiment 1
（1）The preparation of kelp paste：It after dry kelp clear water wash clean, is rubbed with meat grinder, adds the drink of 10 parts of kelp weight
It is soaked in water and is beaten respectively with thick pulp grinder and screened stock machine after sixty minutes, obtain the edible seaweed screened stock of average grain diameter≤10 μm.
（2）Kelp fermentation base fluid preparation：Kelp fermentation base fluid is deployed according to the following formulation according to parts by weight：Kelp paste
50 parts, 30 parts of drinking water, 15 parts of sucrose, 5 parts of maltitol, 0.1 part of xanthan gum.By the sucrose in the above formula, maltitol,
Xanthan gum after mixing, is uniformly mixed after water and heating for dissolving in formula is added with the kelp paste in formula, blend compounds body
Mill or high pressure homogenizer homogeneous after, be heated to 100 DEG C and at this temperature heat preservation 30 minutes, be cooled to 30 DEG C it is spare.
（3）The preparation of leavening：Lactobacillus plantarum strain portion is aseptically activated and expanded culture, is expanded
Viable count of lactobacillus is made after big culture and reaches 107The lactobacillus suspension of CFU/g or more.In addition the raw smoked bean curd yeast of high activity is added
It in 2.5% liquid glucose of 15 times of dry ferment weight, and is heated to 30 DEG C of heat preservations and activates 10 hours, obtain activated yeast bacterium solution.
（4）The preparation of kelp fermented beverage：By step（2）Kelp fermentation base fluid obtained is added in fermentor, and sea is added
Edible alcohol with fermentation base fluid 0.5%, and the lactobacillus suspension for accounting for kelp fermentation base fluid weight 0.5% is added and accounts for kelp fermentation base
After the activated yeast bacterium solution of liquid weight 0.07% is uniformly mixed and seals, adjusting temperature in fermentor is 32 DEG C, and heat-preservation fermentation 18 is small
When, obtain the kelp fermentation liquid rich in biodiasmin.It is small that this fermentation liquid filling and package is placed on after-ripening 24 in 4 DEG C of freezers
When obtain the kelp fermented beverage rich in viable lactic acid bacteria.
After measured, reach 10 by viable count of lactobacillus in kelp fermented beverage made from the present embodiment7CFU/g。
Embodiment 2
（1）The preparation of seaweed slurry：It after dry laver clear water wash clean, is rubbed with meat grinder, adds the drink of 10 parts of seaweed weight
It is soaked in water and is beaten respectively with thick pulp grinder and screened stock machine after sixty minutes, obtain the edible laver screened stock of average grain diameter≤10 μm.
（2）Seaweed fermentation base fluid preparation：Seaweed fermentation base fluid is deployed according to the following formulation according to parts by weight：Seaweed slurry
45 parts, 25 parts of drinking water, 20 parts of glucose, 5 parts of maltitol, 5 parts of Arabic gum.By glucose, the malt in the above formula
Sugar alcohol, Arabic gum after mixing, are uniformly mixed after water and heating for dissolving in formula is added with the seaweed slurry in formula, and
After colloid mill or high pressure homogenizer homogeneous, be heated to 90 DEG C and at this temperature keep the temperature 15 minutes, be cooled to 30 DEG C it is spare.
（3）The preparation of leavening：Lactobacillus plantarum, lactobacillus acidophilus are respectively taken into portion, aseptically activated
It is cultivated with expanding, obtained viable count of lactobacillus reaches 10 after expanding culture7The lactobacillus suspension of CFU/g or more.In addition by high activity
Raw smoked bean curd yeast is added in 2.5% liquid glucose of 10 times of dry ferment weight, and is heated to 35 DEG C of heat preservations and activates 10 hours, is activated
Yeast liquid.
（4）The preparation of seaweed fermented beverage：By step（2）Seaweed fermentation base fluid obtained is added in fermentor, is added purple
The edible alcohol of dish fermentation base fluid 0.8%, and the lactobacillus suspension for accounting for seaweed fermentation base fluid weight 0.8% is added and accounts for seaweed fermentation base
After the activated yeast bacterium solution of liquid weight 0.07% is uniformly mixed and seals, adjusting temperature in fermentor is 35 DEG C, and heat-preservation fermentation 24 is small
When, obtain the seaweed fermentation liquid rich in biodiasmin.It is small that this fermentation liquid filling and package is placed on after-ripening 36 in 4 DEG C of freezers
When obtain the seaweed fermented beverage rich in viable lactic acid bacteria.
After measured, reach 10 by viable count of lactobacillus in seaweed fermented beverage made from the present embodiment7CFU/g。
Embodiment 3
（1）The preparation of U. pertusa slurry：It after edible dry hole sea lettuce clear water wash clean, is rubbed with meat grinder, adds 15 parts of Kong Shi
The drinking water of water shield weight impregnates to be beaten with thick pulp grinder and screened stock machine respectively after sixty minutes, obtains the U. pertusa of average grain diameter≤10 μm
Screened stock.
（2）U. pertusa fermentation base fluid preparation：U. pertusa fermentation base fluid is deployed according to the following formulation according to parts by weight：Hole
Sea lettuce starches 40 parts, 40 parts of drinking water, 10 parts of starch syrup, 9.8 parts of maltitol, 0.2 part of locust bean gum.It will be in the above formula
Starch syrup, maltitol, locust bean gum after mixing, be added formula in water and heating for dissolving after with the Kong Shi in formula
Water shield slurry is uniformly mixed, and after blend compounds body mill or high pressure homogenizer homogeneous, is heated to 90 DEG C and is kept the temperature 15 minutes at this temperature, cold
But spare to 30 DEG C.
（3）The preparation of leavening：Bifidobacterium breve, lactobacillus acidophilus are respectively taken into portion, aseptically activated
It is cultivated with expanding, obtained viable count of lactobacillus reaches 10 after expanding culture7The lactobacillus suspension of CFU/g or more.In addition by high activity
Raw smoked bean curd yeast is added in 2.5% liquid glucose of 15 times of dry ferment weight, and is heated to 35 DEG C of heat preservations and activates 10 hours, is activated
Yeast liquid.
（4）The preparation of U. pertusa fermented beverage：By step（2）U. pertusa fermentation base fluid obtained is added in fermentor, is added
Enter U. pertusa fermentation base fluid weight 0.2% edible alcohol, and be added account for U. pertusa fermentation base fluid weight 0.2% lactobacillus suspension and
Account for U. pertusa fermentation base fluid weight 0.06% activated yeast bacterium solution be uniformly mixed and seal after, adjust fermentor in temperature be 36
DEG C, heat-preservation fermentation 36 hours, obtain the U. pertusa fermentation liquid rich in biodiasmin.This fermentation liquid filling and package is placed on 4
Obtain the U. pertusa fermented beverage rich in viable lactic acid bacteria within after-ripening 36 hours in DEG C freezer.
After measured, reach 10 by viable count of lactobacillus in U. pertusa fermented beverage made from the present embodiment6CFU/g。
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, is all covered by the present invention.
Claims (6)
1. a kind of preparation method of the fermentation of seaweed beverage rich in viable lactic acid bacteria, it is characterised in that：The specific steps are：
（1）The preparation of edible seaweed slurry：After edible dry seaweed or new fresh seaweed clear water wash clean, rubbed with meat grinder, then plus
The drinking water for entering 5-20 parts of seaweed weights impregnates to be beaten with thick pulp grinder and screened stock machine respectively after sixty minutes, obtains average grain diameter≤10
μm edible seaweed screened stock；
（2）The preparation of fermentation of seaweed base fluid：Fermentation of seaweed base fluid is deployed according to the following formulation according to parts by weight：Seaweed starches 30-
60 parts, 10-60 parts of drinking water, 5-25 parts of sugar, 5-10 parts of maltitol, 0.1-10.0 parts of food thickening agent；It will be formulated above
In sugar, maltitol, food thickening agent after mixing, be added formula in water and heating for dissolving after with the sea in formula
Algae slurry is uniformly mixed, and after blend compounds body mill or high pressure homogenizer homogeneous, is heated to 100 DEG C and is kept the temperature 30 minutes at this temperature,
Be cooled to 30-40 DEG C it is spare；
（3）The preparation of leavening：Lactic acid bacteria culturers are aseptically activated to and expanded culture, are made after expanding culture
Viable count of lactobacillus reaches 107The lactobacillus suspension of CFU/g or more；In addition 10-20 times of dry ferment is added in aroma-producing active dry yeast
It in the 2.5wt% liquid glucose of weight, and is heated to 30-35 DEG C of heat preservation and activates 10 hours, obtain activated yeast bacterium solution；
（4）The preparation of fermentation of seaweed beverage：By step（2）Fermentation of seaweed base fluid obtained is added in fermentor, and seaweed hair is added
The edible alcohol of ferment base fluid weight 0.1-1.0%, and the lactobacillus suspension for accounting for fermentation of seaweed base fluid weight 0.1-1% is added and accounts for seaweed
After the activated yeast bacterium solution of fermentation base fluid weight 0.05-1% is uniformly mixed and seals, temperature in adjusting fermentor, heat-preservation fermentation,
Obtain the fermentation of seaweed liquid rich in biodiasmin；It is small that this fermentation liquid filling and package is placed on after-ripening 18-48 in 4 DEG C of freezers
When obtain the fermentation of seaweed beverage rich in viable lactic acid bacteria.
2. a kind of preparation method of fermentation of seaweed beverage rich in viable lactic acid bacteria according to claim 1, feature exist
In：The edible seaweed is Rhodophyta, Phaeophyta, any one edible seaweed in Chlorophyta.
3. a kind of preparation method of fermentation of seaweed beverage rich in viable lactic acid bacteria according to claim 1, feature exist
In：The lactic acid bacteria culturers are lactobacillus plantarum, bifidobacterium bifidum, bifidobacterium longum, bifidobacterium infantis, youth bifid
Bacillus, bifidobacterium breve, lactobacillus bulgaricus, L. casei casei, lactobacillus acidophilus, lactobacillus reuteri, mouse
Lee's sugar lactobacillus, streptococcus thermophilus it is one or more.
4. a kind of preparation method of fermentation of seaweed beverage rich in viable lactic acid bacteria according to claim 1, feature exist
In：Step（2）The sugar is one of sucrose, maltose, fructose, glucose, starch syrup or a variety of.
5. a kind of preparation method of fermentation of seaweed beverage rich in viable lactic acid bacteria according to claim 1, feature exist
In：Step（2）The food thickening agent be sodium alginate, xanthan gum, Arabic gum, locust bean gum, pectin, guar gum,
One of gellan gum, sodium carboxymethylcellulose are a variety of.
6. a kind of preparation method of fermentation of seaweed beverage rich in viable lactic acid bacteria according to claim 1, feature exist
In：Step（4）Temperature is 30-40 DEG C, heat-preservation fermentation 24-48 hours in middle adjusting fermentor.
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| TWI819509B (en) * | 2022-03-07 | 2023-10-21 | 健茂生物科技股份有限公司 | Sea grape fermentation liquid manufacturing method |
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