CN108991318B - Seaweed fermented beverage - Google Patents

Seaweed fermented beverage Download PDF

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CN108991318B
CN108991318B CN201810896958.1A CN201810896958A CN108991318B CN 108991318 B CN108991318 B CN 108991318B CN 201810896958 A CN201810896958 A CN 201810896958A CN 108991318 B CN108991318 B CN 108991318B
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asparagus
fermentation
saccharomyces cerevisiae
seaweed
fermented beverage
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CN108991318A (en
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梁璋成
何志刚
林晓姿
李维新
任香芸
林晓婕
苏昊
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Fujian Academy Of Agricultural Sciences Agricultural Product Processing Research Institute
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Institute of Agricultural Engineering Technology of Fujian Academy of Agricultural Sciences
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Abstract

The invention discloses a seaweed fermented beverage which is prepared by fermenting aroma-producing yeasts. The Classification of the aroma-producing yeast is named as saccharomyces cerevisiae JJ4Saccharomyces cerevisiae)The culture medium is preserved in China center for type culture Collection with the preservation number of CCTCC NO: m2018219, preservation date of 2018, 4 months and 19 days. The Saccharomyces cerevisiae JJ4 has good fishy smell removing effect and fragrance producing ability. The invention takes the seaweed such as asparagus as raw materials to prepare the seaweed slurry, adds the saccharomyces cerevisiae JJ4, regulates and controls the fermentation to obtain the asparagus fermentation liquor which has no fishy smell of the seaweed and has strong yeast fermentation fragrance, and the yeast fermentation beverage prepared by the fermentation liquor has strong fermentation fragrance and unique seaweed fragrance of the asparagus. The invention keeps the unique algae fragrance of the asparagus, removes the algae fishy smell of the asparagus by the fermentation of the saccharomyces cerevisiae JJ4, endows the asparagus with rich yeast fermentation fragrance and nutrient substances, develops a new asparagus fermented beverage product with unique flavor and fresh taste, and has good economic and social benefits.

Description

Seaweed fermented beverage
Technical Field
The invention relates to the technical field of deep processing of agricultural products, in particular to a seaweed fermented beverage.
Background
The seaweed prototheca, such as asparagus, has special fishy smell, which not only brings certain difficulty to processing, but also is difficult to accept by consumers. At present, many reports are reported on the research of the fishy smell removing method of the seaweed, and three main fishy smell removing methods are physical fishy smell removing, chemical fishy smell removing and biological fishy smell removing. Compared with three methods, the deodorization technology has poor physical deodorization effect and can destroy the typical algae fragrance flavor of the seaweed; the chemical deodorization has the problems of safety and pollution, and is not suitable for industrial application; the biological deodorization can realize deodorization of seaweed, improve flavor and improve nutrition. The biological fishy smell removing technology has more literature reports on fishy smell removing components of fishes and shellfishes, and the research reports on the biological fishy smell removing technology of seaweed such as asparagus and the like are few. How to solve the technical problems and develop a new product of the beverage which has no fishy smell of the seaweed and has the peculiar seaweed fragrance is a difficult problem for research and development personnel.
Disclosure of Invention
The invention aims to provide a seaweed fermented beverage.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides an aroma-producing yeast, which is identified as Saccharomyces cerevisiae JJ4(Saccharomyces cerevisiae JJ4) by combining morphological characteristics and phylogenetic analysis based on a 26S rDNA gene sequence of bacteria, is preserved in China center for type culture collection, and has a preservation number of CCTCC NO: m2018219, preservation date of 2018, 4 months and 19 days.
The invention also provides application of the aroma-producing saccharomyces cerevisiae JJ4 in seaweed fermented beverages.
The preparation method of the seaweed fermented beverage comprises the steps of utilizing the saccharomyces cerevisiae JJ4 to carry out deodorization treatment on seaweed to obtain seaweed fermentation liquor, and then preparing the seaweed fermentation liquor into the seaweed fermented beverage.
The preparation method of the seaweed fermentation liquid comprises the following steps:
(1) cleaning seaweed, draining, and cutting into 4.5-5.5mm wide blocks or granules;
(2) adding water into the seaweed according to the mass ratio of the seaweed to the water of 1:2-5, and pulping until no obvious particulate matters exist to obtain seaweed pulp;
(3) adjusting pH of the algae slurry to 4.0-4.6 (beneficial to rapid growth and propagation of Saccharomyces cerevisiae JJ4), adding sweetener with an amount of 4.5-5.5% of the algae mass into the algae slurry to obtain a blending solution, heating and dissolving the blending solution, sterilizing, and cooling;
(4) culturing Saccharomyces cerevisiae in molasses culture medium at 30 deg.C for 20-24 hr to obtain Saccharomyces cerevisiae JJ4 strain culture solution;
(5) adding culture solution of Saccharomyces cerevisiae JJ4 strain into the cooled concocted solution, and fermenting at 25-35 deg.C for 72-130h to obtain fishy smell removed seaweed fermentation solution.
In the step (1), the seaweed is asparagus, kelp, laver, undaria pinnatifida or agar.
In the step (3), malic acid, lactic acid or citric acid is adopted to adjust the pH value of the algae slurry; the sweetening agent is one or two of glucose and sucrose, and physiological and biochemical test results show that the saccharomyces cerevisiae JJ4 can metabolize and utilize carbon sources of glucose and sucrose, so that a certain amount of glucose and sucrose mixture is added during fermentation, and the rapid growth and propagation of JJ4 are facilitated.
In the step (3), the heating and dissolving temperature is 95-100 ℃, the sterilization temperature is 100 ℃, and the sterilization time is 10-12 min.
In the step (4), the molasses culture medium contains 0.1-1.0g/L of one or more of glucose, maltose or sucrose. The sugar which can be used by the saccharomyces cerevisiae JJ4 is added into a molasses culture medium, so that the growth and the propagation of the saccharomyces cerevisiae JJ4 can be promoted. The components of the culture medium are in the range of food additives, and the activated strains and the culture medium can be directly fermented in the next step, so that the technical bottleneck that non-edible components are brought in the traditional strain culture or use process is broken through.
Further, the preparation method of the molasses culture medium comprises the following steps: diluting molasses with water until soluble solid content is 45-50%, adjusting pH to 3.5-3.8, stirring and heating to 85-90 deg.C, keeping the temperature for 10-15min, cooling, filtering to obtain clear liquid, diluting the clear liquid until soluble solid content is 10-15%, adding one or more of glucose, maltose or sucrose, adjusting pH to 5.0, and sterilizing at 121 deg.C for 20 min.
In the step (5), the addition amount of the saccharomyces cerevisiae JJ4 strain culture solution is 0.1-3.0% of the mass of the preparation solution.
Further, the method for preparing the seaweed fermentation liquid into the seaweed fermentation beverage comprises the following steps: mixing the deodorized seaweed fermentation liquid with water according to the mass ratio of 1: 3.5-4.5, stirring uniformly to obtain a mixed liquid, and then adding a sweetening agent accounting for 8-10% of the weight of the mixed liquid and an acidity agent (citric acid and the like) accounting for 0.15-0.2% of the weight of the mixed liquid to obtain the seaweed fermented beverage.
The food-grade citric acid is edible acid, can enhance normal metabolism in vivo, and has no harm to human body at proper dosage. The citric acid is added into certain foods, has good mouthfeel, can promote appetite, and is used in jam, beverage, can and candy which are allowed in China.
The asparagus which is one of the seaweed raw materials of the invention contains a large amount of seaweed colloid, so that the developed beverage product has higher stability, and a thickening agent is not required to be additionally added.
The saccharomyces cerevisiae JJ4 provided by the invention has obvious fishy smell removing effect and aroma producing capability of seaweed. The invention adopts the saccharomyces cerevisiae JJ4 to carry out biological fermentation on seaweed such as asparagus and the like, removes algae fishy smell through metabolism, generates flavor substances with strong fermentation fragrance, specifically, the seaweed is taken as a raw material to prepare seaweed pulp, saccharomyces cerevisiae JJ4 is added to regulate and control fermentation, so as to prepare the seaweed fermentation liquor without algae fishy smell and with yeast fermentation fragrance, and the prepared yeast fermentation beverage has strong fermentation fragrance and special algae fragrance of the seaweed after the fermentation liquor is blended. The invention develops a new seaweed fermented beverage product with unique flavor and fresh taste, and has good economic and social benefits.
Drawings
FIG. 1 is a colony morphology of Saccharomyces cerevisiae JJ4 producing aroma;
FIG. 2 is a microscopic morphology of Saccharomyces cerevisiae JJ4 producing aroma;
FIG. 3 is a phylogenetic tree of the 26S rDNA sequences of Saccharomyces cerevisiae JJ4 and related species.
Detailed Description
The experimental methods used in the following examples are all conventional methods unless otherwise specified; the materials, reagents and the like used are commercially available unless otherwise specified.
Angel yeast JAQ: purchased from Angel Yeast Ltd.
Separating and purifying the culture medium of the yeast: improved potato glucose culture medium PDA. 200g/L of potato, 20g/L of glucose, 0.5g/L of sodium deoxycholate, 0.1g/L of chloramphenicol and 15g/L of agar. Wherein sodium deoxycholate can inhibit the growth of filamentous fungi hyphae.
Wort medium: adjusting pH of wort with soluble solid content of 10% to 5.4 with lactic acid and sodium hydroxide, sterilizing at 121 deg.C for 20min, and cooling. Adding 2% agar to obtain malt extract agar culture medium.
Rice saccharification liquid culture medium: weighing 100g of glutinous rice in a 500mL conical flask, soaking overnight, draining, sterilizing at 121 ℃ for 20min, cooling, adding 150mL of sterile water, adding 70U and 560U of alpha-amylase and glucoamylase per g of cooked rice respectively, wherein the solid content of the substrate after enzymolysis is 30%, the total acid content is 0.23g/L, and the pH value is 6.0.
EXAMPLE 1 isolation, screening, identification and preservation of the Strain
Separating saccharomycetes from honeycomb sample fermentation liquor with excellent flavor by adopting a flat plate scribing method; through fermentation flavor and brewing characteristic tests, excellent saccharomycetes with unique fermentation flavor are screened out.
1. Separating and purifying strain
The honeycomb sample with excellent flavor is taken as a breeding strain source, is subjected to gradient dilution and is coated on a yeast separation and purification culture medium flat plate, and a relatively pure strain is obtained through repeated streaking separation and microscopic examination. According to the TTC color change test, 6 strains of the typical yeast colony characteristics are selected, the strains are numbered JJ1, JJ2, JJ3, JJ4, JJ5 and JJ6, the obtained strains are respectively inoculated on a wort slant culture medium, and are cultured at 28 ℃ for 1d and stored in a refrigerator at 4 ℃ for later use.
2. Preliminary screening of bacterial strains
Adding the separated strains into a rice saccharification liquid culture medium according to the inoculation amount of 2%, fermenting at 20 ℃ for 3d at controlled temperature, and primarily screening aroma-producing yeast strains by taking the fermentation flavor as an index.
The fermentation samples were classified into 3 grades according to their flavor characteristics. The first level is rich in fermentation fragrance marked as "+ + +"; (ii) a Second, fermentation is normal, marked "+"; the third level is that the fermentation fragrance is not obvious and marked as "-". Please refer to 24 trained professionals for independent evaluation, and take the average for statistical analysis.
The results of the fermentation flavor test of 6 strains in different media are shown in Table 1. Yeasts JJ2, JJ4 and JJ6 had strong fermentation notes in rice mash, scored as "+++", yeast JJ3 all had fermentation notes in rice mash, scored as "+", and yeasts JAQ, JJ1 and JJ5 all failed to produce fermentation notes, scored as "-". The results show that the excellent yeast strains with unique fermentation flavor have 3 strains, and the numbers are JJ2, JJ4 and JJ6 respectively.
Evaluation of fermentation flavor of Table 16 strains of Yeast in Medium
Figure BDA0001758424370000041
3. Rescreening of bacterial strains
Cleaning thallus Gracilariae, draining, and cutting into 4.5-5.5mm wide thallus Gracilariae granule. Adding distilled water according to the mass ratio of the asparagus particles to the water of 1:5, uniformly stirring, and pulping until no obvious particles exist to obtain the algae pulp. Adjusting the pH value of the algae slurry to 4.3-4.7, adding glucose accounting for 5% of the mass of the asparagus particles into the algae slurry, heating and dissolving, subpackaging in a triangular flask, sterilizing at 100 ℃ for 10min, cooling, adding 5% of yeast JJ2, JJ4 and JJ6 strain culture solution, controlling the temperature to 30 ℃ for fermentation for 120h, taking fermentation liquor for sensory flavor evaluation, and screening suitable yeast strains for removing fishy smell of the asparagus by taking treatment without adding yeast as a reference, wherein the results are shown in Table 2. The result shows that JJ4 has the best flavor produced by fermentation, and is a strain suitable for removing fishy smell of Gracilaria lemaneiformis.
TABLE 2 Yeast rescreening
Figure BDA0001758424370000042
4. Identification of strains
The strain JJ4 was inoculated into MEA culture medium, cultured at 28 ℃ for 7d, and colonies with milky white, thick texture, light-reflecting surface and irregular edges were observed, as shown in FIG. 1. As shown in FIG. 2, the cells were observed under microscope to be oval or rod-shaped, and the size was 2.5-6X 4-15 μm, and the propagation method was budding.
TABLE 3 physiological and biochemical characteristics of Strain JJ4
Figure BDA0001758424370000043
Figure BDA0001758424370000051
Note: + indicates a positive reaction and-indicates a negative reaction.
As can be seen from Table 3, strain JJ4 can use D-glucose, trehalose, D-maltose, D-raffinose, D-galactose, and D-sucrose as carbon sources.
26S rDNA detection is carried out on the strain JJ4, and the sequencing result is shown in SEQ ID NO. 1. The sequence alignment results are as follows:
alignment: yeast JJ4
Figure BDA0001758424370000052
Adopting MEGA5.0 software, adopting an ortho-position connection method to display a strain JJ4 of microzyme and a 26S rDNA sequence phylogenetic tree of related species, carrying out similarity repeated calculation for 1000 times, wherein the nodes of the phylogenetic tree in the figure 3 only display Bootstrap values larger than 70% of numerical values, and the superscript T represents a model strain.
According to the high homology between the gene sequencing result of the strain and the Saccharomyces cerevisiae and the identification results of physiological and biochemical characteristics of the strain and the like, the strain JJ4 is identified as Saccharomyces cerevisiae JJ4, which is preserved in China center for type culture Collection with the preservation number of CCTCC NO: m2018219, preservation date of 2018, 4 months and 19 days.
Example 2 deodorization of Gracilaria lemaneiformis with Saccharomyces cerevisiae JJ4
1. Test group sample preparation:
(1) cleaning thallus Gracilariae, draining, and cutting into 4.5-5.5mm wide thallus Gracilariae granule;
(2) adding distilled water into the asparagus particles according to the mass ratio of the asparagus particles to water of 1:2-5, uniformly stirring, and pulping until no obvious particulate matters exist to obtain algae pulp;
(3) adding malic acid 0.28-0.3% of the weight of thallus Gracilariae granule into the algae slurry (to adjust pH to about 4.5, which is the most suitable initial growth pH of yeast), adding white sugar 4.5-5.5% of the weight of thallus Gracilariae granule to obtain a blending solution, heating and dissolving the blending solution at 95-100 deg.C, packaging in triangular flask, sterilizing at 100 deg.C for 10min, and cooling;
(4) culturing Saccharomyces cerevisiae in molasses culture medium at 30 deg.C for 24h, centrifuging at 4800rpm for 10min, taking mud precipitate, and resuspending with equal volume of normal saline, with bacterial amount of 108cfu/mL to obtain a saccharomyces cerevisiae JJ4 strain culture solution;
(5) adding culture solution of Saccharomyces cerevisiae JJ4 strain into the cooled mixed solution, and inoculating to obtain the product with bacterial content of 105And (5) fermenting for 120 hours in an incubator at the temperature of 30 ℃ above cfu/mL to obtain the deodorized asparagus fermentation liquid.
Control group samples: the asparagus primary pulp which is not subjected to fishy smell removal treatment.
2. Determination of flavor substance after deodorization treatment
2.1 Solid Phase Microextraction (SPME) sampling
5g of asparagus fermentation broth sample obtained by deodorization treatment is put into a 20mL headspace sample bottle for extraction. Extraction conditions are as follows: the aging temperature of the extraction head is 250 ℃; aging for 15 min; the equilibrium temperature is 60 ℃; the balance time is 30 min; desorbing at 250 deg.C for 3 min.
2.2GC-MS analysis conditions and data processing
GC conditions were as follows: DB-5MS (30m 0.25mm, film thickness 0.25 m); adopting a temperature programming mode, starting the temperature to be 50 ℃, keeping the temperature for 3min, increasing the temperature to be 90 ℃ at the speed of 10 ℃/min, keeping the temperature for 5min, increasing the temperature to be 230 ℃ at the speed of 10 ℃/min, and keeping the temperature for 2 min; raising the temperature to 280 ℃ at the speed of 20 ℃/min, and keeping the temperature for 5 min; the carrier gas is He, and the flow rate is 1.0 mL/min; no split-flow sample introduction.
MS conditions: an electron ionization source; electron energy 70 eV; the ion source temperature is 230 ℃; the mass scanning range m/z is 35-550; the emission current was 100 μ A.
GC-MS data analysis: the qualitative analysis of volatile substances in different asparagus fermentation broth samples mainly adopts a GC-MS combined instrument NIST 14 spectral library for comparison, selects substances with the similarity of more than 80 percent, and determines the substances by combining Retention Index (RI). RI was calculated as follows:
Figure BDA0001758424370000061
in the formula: n and n +1 are the carbon number of the front and back normal alkanes of the unknown substance; t is tn+1And tnRetention time/min for normal alkanes; t is trRetention time/min (t) for unknown substancen＜tr＜tn+1)。
And carrying out quantitative analysis by adopting an area normalization method to obtain the relative content of each volatile component.
2.3 sensory evaluation
20 trained sensory evaluation analysts were invited to form a panel to perform sensory profiling on the samples.
3. Results and analysis
3.1 sensory evaluation of Gracilaria lemaneiformis
TABLE 4 sensory evaluation of Gracilaria lemaneiformis
Figure BDA0001758424370000071
3.2 GC-MS result analysis of Gracilaria lemaneiformis
TABLE 5 analysis results of volatile flavor substance HS-SPME-GC-MS in thallus Gracilariae fermentation broth: (
Figure BDA0001758424370000072
Figure BDA0001758424370000081
Figure BDA0001758424370000091
Figure BDA0001758424370000101
GC-MS analysis is carried out on asparagus volatile flavor substances before and after JJ4 fermentation and deodorization, flavor substances which have main effects on the fishy smell of asparagus algae comprise nonadecane, 1-octen-3-ol, hexadecanol/palmitol, 1-tridecanol, Z-2-heptenal and the like, and the relative content of the asparagus volatile flavor substances is reduced even not detected after the asparagus volatile flavor substances are fermented. Alcohols such as beta-phenylethyl alcohol, aldehydes such as Z-2-heptenal and phenylacetaldehyde, ethyl caproate, ethyl caprylate, phenethylacetate, trans-4-decenoic acid ethyl ester, ethyl caprate, isoamyl caprylate, ethyl laurate, 2-phenylethyl caproate, ethyl pentadecanoate, ethyl myristate, dibutyl phthalate, ethyl palmitate, ethyl heptadecanoate, 9-hexadecenoic acid ethyl ester, (E) -9-octadecenoic acid ethyl ester, and ethyl nonadecanoate, and acids such as caprylic acid and capric acid are produced by fermentation, and these substances impart a unique yeast fermentation flavor to asparagus. The result shows that the fishy smell of the asparagus is removed through the fermentation of the saccharomyces cerevisiae JJ4, and the asparagus is endowed with strong yeast fermentation fragrance.
Example 3 determination of optimal fermentation conditions for Saccharomyces cerevisiae JJ4
1 materials and methods
1.1 materials
1.1.1 strains: saccharomyces cerevisiae JJ 4.
1.1.2 growth Medium: YPD liquid medium.
1.2 Main instrumentation
SPX-250 BS-II biochemical incubator: shanghai New Miao medical device manufacturing, Inc.; HZP-250 type full temperature shaking incubator: shanghai sperm macro laboratory Equipment Co., Ltd; YXQ-CS-50 SII full-automatic vertical pressure steam sterilizer: shanghai Boda practice Co., Ltd; DHG-9123A type electric heating constant temperature air blast drying cabinet: shanghai sperm macro laboratory Equipment Co., Ltd; SW-CJ-1FD type single-person single-face purification workbench: suzhou clarification plant, Inc. Sartorius-BS electronic balance: beijing Saedodus Instrument systems, Inc.
1.3 measurement method
1.3.1 turbidimetric detection of Biomass: OD determination by 10-fold dilution of the sample600The value is obtained.
1.4 test methods
1.4.1 seed liquid: inoculating the preserved strain into YPD liquid culture medium, culturing at 28 deg.C for 24 hr until the biomass of thallus reaches 107After cfu/mL, the following tests were carried out.
1.4.2 test of optimal growth temperature for Yeast JJ4
Inoculating the strain into YPD liquid culture medium at 1% inoculum size, culturing at 20 deg.C, 25 deg.C, 30 deg.C, 35 deg.C and 40 deg.C for 8 hr, determining OD600, and determining the optimal growth temperature of Saccharomyces cerevisiae JJ 4. The experiment was repeated three times.
1.4.3 testing of optimal growth pH for Yeast JJ4
Adjusting pH of YPD medium to 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, and 6.0 respectively, inoculating strains at 1% inoculum size, culturing at 28 deg.C for 8 hr, and determining OD600And determining the optimal pH value for the growth of the saccharomyces cerevisiae JJ 4. The experiment was repeated three times.
1.5 data analysis
Significance analysis was performed with DPS.
2 results and analysis
2.1 optimal growth temperature for Yeast JJ4
TABLE 6 optimal growth temperature for yeast JJ4
Figure BDA0001758424370000111
As is clear from Table 6, the optimum growth temperature for strain JJ4 was 30-35 ℃.
2.3 optimum pH of Yeast JJ4
TABLE 7 optimum pH test results for Strain JJ4
Figure BDA0001758424370000112
As shown in Table 7, the optimum growth pH of JJ4 was 4.0-4.5.
Example 4
The invention discloses a asparagus fermented beverage, which is characterized in that asparagus is deodorized by using saccharomyces cerevisiae JJ4 to obtain asparagus fermentation liquor, and then the asparagus fermentation liquor is prepared into the asparagus fermented beverage, and the method comprises the following steps:
(1) cleaning thallus Gracilariae, draining, and cutting into 4.5-5.5mm wide blocks or granules;
(2) adding water into the asparagus according to the mass ratio of the asparagus to the water of 1:3.5, and pulping until no obvious particles exist to obtain algae pulp;
(3) adjusting pH of the algae slurry to 4.5 with malic acid (beneficial to rapid growth and propagation of Saccharomyces cerevisiae JJ4), adding sweetener (glucose) 5.0% of thallus Gracilariae in mass into the algae slurry to obtain a concoction solution, heating and dissolving the concoction solution at 98 deg.C, sterilizing at 100 deg.C for 10min, and cooling;
(4) culturing Saccharomyces cerevisiae in molasses culture medium at 30 deg.C for 22h to obtain Saccharomyces cerevisiae JJ4 strain culture solution;
the preparation method of the molasses culture medium comprises the following steps: : diluting molasses with water until soluble solid content is 48%, adjusting pH to 3.6, stirring and heating to 88 deg.C, keeping the temperature for 12min, cooling, filtering to obtain clear liquid, diluting the clear liquid until soluble solid content is 10%, adding D-glucose (0.5g/L), adjusting pH to 5.0, and sterilizing at 121 deg.C for 20 min;
(5) adding 1.5% of Saccharomyces cerevisiae JJ4 strain culture solution into the cooled blending solution, and fermenting at 30 deg.C for 96 hr to obtain deodorized thallus Gracilariae fermentation solution;
(6) mixing the deodorized thallus Gracilariae fermentation liquor with water according to the mass ratio of 1: 4, stirring uniformly to obtain a mixed liquor, and then adding a sweetening agent accounting for 8% of the weight of the mixed liquor and an acidity regulator (citric acid) accounting for 0.18% of the weight of the mixed liquor to obtain the thallus Gracilariae fermented beverage.
Example 5
The invention discloses a asparagus fermented beverage, which is characterized in that asparagus is deodorized by using saccharomyces cerevisiae JJ4 to obtain asparagus fermentation liquor, and then the asparagus fermentation liquor is prepared into the asparagus fermented beverage, and the method comprises the following steps:
(1) cleaning thallus Gracilariae, draining, and cutting into 4.5-5.5mm wide blocks or granules;
(2) adding water into the asparagus according to the mass ratio of 1:2 of the asparagus to the water, and pulping until no obvious particulate matters exist to obtain algae pulp;
(3) adjusting pH of the algae slurry to 4.0 with lactic acid, adding sweetener (sucrose) with a mass of 4.5 of thallus Gracilariae into the algae slurry to obtain a concoction solution, heating and dissolving the concoction solution at 95 deg.C, sterilizing at 100 deg.C for 10min, and cooling;
(4) culturing Saccharomyces cerevisiae in molasses culture medium at 30 deg.C for 20 hr to obtain Saccharomyces cerevisiae JJ4 strain culture solution;
the preparation method of the molasses culture medium comprises the following steps: : diluting molasses with water under stirring until soluble solid content is 45%, adjusting pH to 3.5, stirring and heating to 85 deg.C, keeping the temperature for 15min, cooling, filtering to obtain clear liquid, diluting clear liquid to soluble solid content of 10%, adding maltose (0.1g/L), adjusting pH to 5.0, and sterilizing at 121 deg.C for 20 min;
(5) adding 0.1% of saccharomyces cerevisiae JJ4 strain culture solution by mass into the cooled prepared solution, and fermenting at 25 ℃ for 130h to obtain the deodorized asparagus fermentation solution;
(6) mixing the deodorized asparagus fermentation liquor with water according to the mass ratio of 1:3.5, uniformly stirring to obtain a mixed solution, and then adding a sweetening agent accounting for 8% of the weight of the mixed solution and an acidity regulator accounting for 0.15% of the weight of the mixed solution to obtain the asparagus fermented beverage.
Example 6
The invention discloses a asparagus fermented beverage, which is characterized in that asparagus is deodorized by using saccharomyces cerevisiae JJ4 to obtain asparagus fermentation liquor, and then the asparagus fermentation liquor is prepared into the asparagus fermented beverage, and the method comprises the following steps:
(1) cleaning thallus Gracilariae, draining, and cutting into 4.5-5.5mm wide blocks or granules;
(2) adding water into the asparagus according to the mass ratio of the asparagus to the water of 1:5, and pulping until no obvious particulate matters exist to obtain algae pulp;
(3) adjusting pH of the algae slurry to 4.6 with citric acid, adding sweetener (sucrose) 5.5% of thallus Gracilariae into the algae slurry to obtain a concoction solution, heating and dissolving the concoction solution at 100 deg.C, sterilizing at 100 deg.C for 12min, and cooling;
(4) culturing Saccharomyces cerevisiae in molasses culture medium at 30 deg.C for 20-24 hr to obtain Saccharomyces cerevisiae JJ4 strain culture solution;
the preparation method of the molasses culture medium comprises the following steps: : diluting molasses with water until soluble solid content is 50%, adjusting pH to 3.8, stirring and heating to 90 deg.C, keeping the temperature for 10min, cooling, filtering to obtain clear liquid, diluting clear liquid until soluble solid content is 15%, adding mixture of maltose and sucrose (1.0g/L), adjusting pH to 5.0, and sterilizing at 121 deg.C for 20 min;
(5) adding 3% of saccharomyces cerevisiae JJ4 strain culture solution by mass into the cooled prepared solution, and fermenting at 35 ℃ for 72h to obtain the deodorized asparagus fermentation liquor;
(6) mixing the deodorized thallus Gracilariae fermentation liquor with water according to the mass ratio of 1: 4.5, stirring uniformly to obtain a mixed liquor, and then adding a sweetening agent accounting for 10% of the weight of the mixed liquor and an acidity agent (citric acid and the like) accounting for 0.2% of the weight of the mixed liquor to obtain the thallus Gracilariae fermented beverage.
The application of the saccharomyces cerevisiae JJ4 in the asparagus beverage is explained by taking asparagus as an example, and the preparation method is also suitable for preparing seaweed beverages such as kelp, laver, undaria pinnatifida, agar and the like.
Sequence listing
<110> institute of agricultural engineering technology of agricultural academy of sciences of Fujian province
<120> a seaweed fermented beverage
<130> 1
<160> 1
<170> SIPOSequenceListing 1.0
<210> 1
<211> 528
<212> DNA
<213> Artificial Sequence (Artificial Sequence)
<400> 1
tttgaaatct ggtaccttcg gtgcccgagt tgtaatttgg agagggcaac tttggggccg 60
ttccttgtct atgttccttg gaacaggacg tcatagaggg tgagaatccc gtgtggcgag 120
gagtgcggtt ctttgtaaag tgccttcgaa gagtcgagtt gtttgggaat gcagctctaa 180
gtgggtggta aattccatct aaagctaaat attggcgaga gaccgatagc gaacaagtac 240
agtgatggaa agatgaaaag aactttgaaa agagagtgaa aaagtacgtg aaattgttga 300
aagggaaggg catttgatca gacatggtgt tttgtgccct ctgctccttg tgggtagggg 360
aatctcgcat ttcactgggc cagcatcagt tttggtggca ggataaatcc ataggaatgt 420
agcttgcctc ggtaagtatt atagcctgtg ggaatactgc cagctgggac tgaggactgc 480
gacgtaagtc aaggatgctg gcataatggt tatatgccgc ccgtcttg 528

Claims (7)

1. A preparation method of asparagus fermented beverage is characterized by comprising the following steps: deodorizing thallus Gracilariae with aroma-producing yeast (Saccharomyces cerevisiae) to obtain thallus Gracilariae fermentation liquid, and preparing into thallus Gracilariae fermented beverageSaccharomyces cerevisiae )JJ4The culture medium is preserved in China center for type culture Collection with the preservation number of CCTCC NO: m2018219, preservation date of 2018, 4 months and 19 days.
2. The method for preparing the asparagus fermented beverage according to claim 1, which is characterized by comprising the following steps: the preparation method of the asparagus fermentation liquor comprises the following steps:
(1) cleaning thallus Gracilariae, draining, and cutting into 4.5-5.5mm wide blocks or granules;
(2) adding water into the asparagus according to the mass ratio of the asparagus to the water of 1:2-5, and pulping until no obvious particles exist to obtain algae pulp;
(3) adjusting pH of the algae slurry to 4.0-4.6, adding sweetener with an amount of 4.5-5.5% of the weight of thallus Gracilariae into the algae slurry to obtain a concoction solution, heating and dissolving the concoction solution, sterilizing, and cooling;
(4) culturing Saccharomyces cerevisiae in molasses culture medium at 30 deg.C for 20-24 hr to obtain Saccharomyces cerevisiae JJ4 strain culture solution;
(5) adding 0.1-3.0% of Saccharomyces cerevisiae JJ4 strain culture solution by mass of the preparation solution into the cooled preparation solution, and fermenting at 25-35 deg.C for 72-130h to obtain thallus Gracilariae fermentation broth without fishy smell.
3. The method for preparing the asparagus fermented beverage according to claim 2, which is characterized by comprising the following steps: in the step (3), malic acid, lactic acid or citric acid is adopted to adjust the pH value of the algae slurry; the sweetener is one or two of glucose and sucrose.
4. The method for preparing the asparagus fermented beverage according to claim 2, which is characterized by comprising the following steps: in the step (3), the heating and dissolving temperature is 95-100 ℃, the sterilization temperature is 100 ℃, and the sterilization time is 10-12 min.
5. The method for preparing the asparagus fermented beverage according to claim 2, which is characterized by comprising the following steps: in the step (4), the molasses culture medium contains 0.1-1.0g/L of one or more of glucose, maltose or sucrose.
6. The method for preparing the asparagus fermented beverage according to claim 5, wherein the method comprises the following steps: the preparation method of the molasses culture medium comprises the following steps: diluting molasses with water until soluble solid content is 45-50%, adjusting pH to 3.5-3.8, stirring and heating to 85-90 deg.C, keeping the temperature for 10-15min, cooling, filtering to obtain clear liquid, diluting the clear liquid until soluble solid content is 10-15%, adding one or more of glucose, maltose or sucrose, adjusting pH to 5.0, and sterilizing at 121 deg.C for 20 min.
7. The method for preparing the asparagus fermented beverage according to claim 2, which is characterized by comprising the following steps: the method for preparing the asparagus fermentation liquid into the asparagus fermentation beverage comprises the following steps: mixing the deodorized asparagus fermentation liquid with water according to the mass ratio of 1: 3.5-4.5, uniformly stirring to obtain a mixed liquid, and then adding a sweetening agent accounting for 8-10% of the weight of the mixed liquid and an acidity agent accounting for 0.15-0.2% of the weight of the mixed liquid to obtain the asparagus fermentation beverage.
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