CN1094913A - 含二十二碳六烯酸的微藻食物原料及其食品和生产方法 - Google Patents
含二十二碳六烯酸的微藻食物原料及其食品和生产方法 Download PDFInfo
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Abstract
含DHA的食物原料包括含二十二碳六烯酸
(DHA)的海洋微藻类。生产含DHA的食物原料的
方法包括:培养含DHA的海洋微藻类,分离海藻体,
水洗,消毒灭菌及干燥海藻体。含DHA的食品包括
含DHA的海洋微藻类,该藻类可直接加至食品中。
生产含DHA的食品的方法包括:将含DHA的海洋
微藻类与食物原料掺和;以及加热该掺合的物料。
Description
本发明涉及一种含二十二碳六烯酸(C21H31CO2H)的食物原料,更具体地说,本发明涉及一种没有难闻的鱼油味等的食物原料。同时,本发明还涉及采用上述食物原料制成的食品。
二十二碳六烯酸是一种高级不饱和脂肪酸,最近的研究报告表明,它具有多种有益的生理功能,比如可降低胆甾醇,防止血凝结以及改善学习能力。
众所周知,鱼油中含有二十二碳六烯酸(本文中简写为“DHA”),它是一各高级不饱和脂肪酸,据报导具有多种有益的生理功能。因此可以使用鱼油作原料制成保健食品来出售。但是,这种用鱼油制成的保健食品碰到一个难题,即难以除去鱼味。为了缓解这种状况,通常将鱼油制成小丸,再用明胶对这种小丸进行包衣。然而,在上述情况下,当其与普通食品混合时,这种包衣食品就难以食用。
由于DHA非常容易被氧化,因此通过简单添加DHA或含DHA的鱼油而制成的食品就不能在空气中热烹调;故而就需要添加抗氧化剂,或者采用某种措施来防止其与空气接触。
近来,已发现了各种鱼的眼窝脂组织包含高含量的DHA,同时,组织中的脂肪酸的分离和精制技术也取得了进展,这使得能将DHA进行分离及精制。但是,这种分离并精制DHA的方法需使用非常昂贵的试剂,从而增加了食品的成本。进而,仍然存在由鱼油引起的特定气味以及原料不能稳定供给等问题。
为了克服上述问题,已发现了一种使微生物等选择性地生产DHA的方法。例如Pratima Bajpai等的研究表明,属于低级真菌的破囊壶菌(Thraustochytrium aureum)可生产DHA(APPL.MICROBIOL.BIOTECHNOL.,35,706,(1991))。但是,由于上述真菌为光合成真菌,必须使用光来进行培养,从而就需要特殊的大规模培养装置。更糟糕的是,也产生了10~20%(wt)具有相似物理性能的其它高级不饱和脂肪酸如二十碳四烯酸和二十碳五烯酸,因而需要现代化的分离及精制设备。
R.J.Henderson的研究表明,包含在由Crypthecodinium cohnii产生的脂类中的高级不饱和脂肪酸仅为DHA,其含量占脂肪酸总重量的9%(wt),Crypthecodinium cohnii为一种海洋微藻类(marine micro algae),无需采用光合成,参见PHYTOCNEMISTRY,27(6) 1679(1988))。但是仍存在如下问题:所需的静态培养方法不适于大量培养;DHA含量太低,因而不能令人满意。国际专利申请号WO91/11918和WO92/12711公开了一种使用于混合婴儿乳粉单细胞食用油的方法,该食用油是从C.cohnii中提取出来的,其中含有DHA。在该方法中,应用DHA时,由于DHA是从海藻中提取的,进而须采取防护措施来预防氧化。
本发明的第一个目的是提供一种基本上没有鱼味的DHA食物原料。本发明的第二个目的是提供一种含DHA的食物原料,该食物原料无需使用明胶进行的防止氧化过程。第三个目的是提供一种能直接热烹调的含DHA的食物原料。第四个目的是提供一种能稳定供给且DHA含量高的食物原料。由下面的描述可以更清楚地表明本发明的其它目的、特征和优点。
本发明人发现,通过液体深层培养或深层液体培养过程得到的海洋微藻类增强了海藻体的再生能力,在高级不饱和脂肪酸中能基本上仅让DHA选择性地产生,同时可显著地提高脂中DHA的含量。
结果,可以稳定地供给含DHA的原料,且可以克服鱼味的问题,而前述的由海藻中提取DHA的方法则需要采用某种手段防止使用DHA时的氧化问题。
按照本发明的一个方面,提供了一种含DHA的食物原料,其中包含有含DHA的海洋微藻类。
按照本发明的另一方面,提供了一种含DHA的食品,该食品包括向其中添加的所述食物原料。
按照本发明的另一方面,提供了一种生产所述食物原料的方法及生产所述食品的方法。
按照本发明,通过液体深层培养方法来培养能产生DHA的海洋微藻类可显著地提高脂中DHA的含量。也就是说,业已发现,通过液体深层培养方法来培养作为海洋微藻的Crypthecodinium cohnii将仅使作为高级不饱和脂肪酸的DHA产生,同时,在整个脂类脂肪酸中DHA的含量可增加至约40%(wt)。
除了DHA含量高以外,Crypthecodinium cohnii还具有各种重要的营养成分,见表1。
表1 海藻的一般组成
组成 | C.cohnii |
水分蛋白质脂类纤维灰分糖类热量,卡胃消化能力总糖直接还原糖淀粉植物纤维维生素总胡罗卜素维生素B1维生素B2维生素B6 | 3.9%18.7%17.0%1.6%7.6%51.2%511Kcal/100g86.2%38.8%4.6%28.2%10.1%13.2mg%14.0mg%2.67mg%0.75mg% |
表1(续) 海藻的一般组成
组成 | C.cohnii |
总维生素C维生素D维生素E胆碱叶酸泛酸生物素肌醇烟酸提取油的酸值甾醇组成胆甾醇菜子甾醇豆甾醇β-谷甾醇麦角甾醇7-麦角甾醇7-豆甾醇未测出 | 26mg%220IU/100g0.1mg%或更少0.31%0.41mg%3.27mg%0.997mg%209mg%29.8mg%8.791.3%22.3%7.2%48.3%5.1%0.6%10.7%4.5% |
此外,本发明的相关试验表明,含DHA的海藻体本身也可用作食品。即,海藻体显示出令人满意的DHA稳定性,上述含DHA的海藻也具有优选的消化和吸收特性,又不具有中毒的危险。
进而,含DHA的海藻体均为球形,初级颗粒粒径为约10μm,因而它们可顺利地添加至某种食物原料中或食品本身中。也就是说,上述类型的海藻体可便于搬运或输送,也能稳定保存,且易于添加至食物原料或食品中并混合于其中。进而,海藻体具有如下特征,即使产品在干燥后形成了二级颗粒,它也无需首先将二级颗粒破碎或粉碎就可直接将其加入食品中。
用于本发明的微生物可以是能产生DHA的海洋微藻类微生物,例如Crypthecodinium属,特是Crypthecodinium cohnii。具体而言,可使用Crypthecodinium cohnii ATCC 30021,30543,30556,30571,30572,30575,50051,50053,50055,50056,50058和50060。
上述海藻均是已知的并可从保藏机构得到的海藻,所说的机构为ATCC(American Type Culture Collection)。本发明优选使用Crypthecodinium cohnii ATCC 30021菌种,因其对海藻的DHA生产能力优良,海藻的产率令人满意。
而且,对上述微生物进行已知的变种处理,如用紫外线照射或使用变种剂而得到的变种菌株的使用也包括在本发明范围内。
使用下述培养介质和方法来进行海洋微藻类的培养。
本发明用于对海藻进行培养的介质可以是任何培养介质,无需考虑其组成,只要在这种介质中本发明的海藻能满意地生长即可用。
培养方法可以是以下方法中的一种或多种:静置培养,液体深层培养(旋转深层培养),液体槽式(tank)培养,间歇式(batch)培养,进料培养和连续培养。优选采用液体深层培养法或深层充气搅拌培养法或连续培养法,这是因为这些方法可以实现大量生产。
对于采用液体深层培养法或深层充气搅拌培养法的情形而言,可以采用如JP-04-077189公开的方法。
对于采用连续培养法的情形而言,可以采用如JP-05-99656公开的方法。
由如上所述的液体深层培养方法对作为海洋微藻类且属于Crypthecodinium的海藻进行培养,作为高级不饱和脂肪酸仅产生DHA。进而,可得到显著的优良结果,即DHA与脂肪酸的总重量之比可出人意料地增至约40%。
通过过滤或离心分离从所得到的培养液中提取出海藻体,然后,如果需要的话用蒸馏水洗涤海藻体数次。
如果进行可能必要的消毒杀菌处理而将海藻体完全杀灭,那么即使海藻体被保存很长一段时间后仍能保持产品的质量。杀菌处理可以是热处理、乙醇处理或热水处理。
按照本发明,所获得的湿海藻体或海藻浆或经干燥湿海藻体而得到的粉粒均可用作食物原料。干燥方法包括加热、冻干和喷雾干燥等方法。优选采用热干燥法,于100~110℃下干燥约3小时。也优选采用冷冻干燥法,在10-1~10-2mmHg的低压下干燥约16小时。还优选采用喷雾干燥机进行喷雾干燥。
由于本发明的食物原料有牡蛎味和海味,如果消费者喜欢这种味道的话可以将其保留。但是,有时又需要无味食品,这取决于食品本身。这时可以通过下述手段除去造成这些味道的因素:用醇或烃洗涤海藻体或用二氧化碳超临界流体萃取方法进行萃取。
本发明的海洋微藻类为球形,其直径为约10μm,因而这些小球易于添加到食物原料或食品中。即使当这些产品在干燥时形成了二级颗粒,也允许原封不动地以二级颗粒添加该产品而无需将二级颗粒破碎。另一方面,将干燥后的产品破碎而使颗粒相互分开。由于该产品易于形成一种小丸,因此也可将其成丸。
由于作为真菌体的海藻的生命活动已经停止,使得干燥后的海藻粉表现出优异的保藏稳定性,因而海藻粉很容易运输。由于DHA存在于海藻体中,所以即使当其作为一种食物被加热或与弱酸或弱碱混合后也不可能被氧化或变性。因此,含DHA的原料用于食品时本发明的粉末显现出优良的保藏稳定性。
因而,本发明的海藻体可加至各种食品中形成如下形式的食品:清煮鱼肉、清煮鱼肉食品、谷物、谷物食品、大豆食品、调味品、奶制品、食物增量剂、加工海产食品、精加工(luxury)食品和营养品。
本发明的清煮馅的实例是:可食用的牲畜肉,如牛肉、猪肉或鸡肉;切碎或磨碎的海产食品,如鱼或甲壳类动物;魔芋破碎或粉碎产品。
在本发明中,如果需要的话,可将下述通常加至清煮鱼肉食品中的物质加入食品中:食品增量剂、防腐剂、凝结剂、抗氧化剂、着色剂、醇、调味品及香料。
按本发明生产的清煮鱼肉食品的实例是:精煮鱼肠;精煮鱼肉卷;熟鱼肉食品(terrine);香肠;肉丸子;鱼肉火腿;蟹味熟鱼肉肠;油炸鱼馅饼;碎鱼肉膨化饼;饺子;烧麦;猪肉馅煎包;蛋卷;馄饨(wonton);包子(ravioli);lasagna;魔芋;魔芋粉(devil′stongue starch)面条。
用于本发明的谷物实例是:小麦、大米(粙米和糯米);黑麦;燕麦;玉米;粟子;日本小米;小米;荞麦;木薯和青豌豆。可以使用淀粉如土豆淀粉或甘薯淀粉代替谷物。按常规方式碾磨谷物可得到淀粉粉末。另一种方式是使用谷物或种子粒。
本发明所生产的食品的实例是:面食制品(圆条面,通心面等);面条如荞麦面条,普通面条和精粉面条;饼干(饼干,薄脆,曲奇等);面包;蛋糕;干谷物(玉米片等);大米;米粥;脆米饼;煎米糕;发芽米(malted rice),凝胶面条(gelatin noodles);木薯粉。
用于本发明的大豆食品是:主要由大豆组成并含有海洋微藻类的食品,大豆食品的实例是:豆腐;油炸豆腐片;豆奶;含各种蔬菜屑的油炸豆腐;大豆粉;干大豆酪蛋白片。
用于本发明的大豆可以是破碎大豆得到的粉末,从大豆中提取得到的液体豆奶或经冷冻和干燥提取液得到的粉末。大豆也可是使用大豆的部分组分构成的物料。
用于本发明的调味品(调味品原料)实例是:蔬菜如西红柿、洋葱、芹菜、胡萝卜和pimentla sweet;蔬菜汁;调料如胡椒、大蒜、鼠尾草、百里香和月桂;味噌(miso);蛋;室温下为液体的食用油如玉米油,棉籽油和豆油;以及牡蛎油提取物。作为代换物,市场上出售的任何下列物料均可使用:调味汁,咖喱糊,番茄沙司,烤肉等用调味汁,味噌,酱油,炖肉底料,汤料和羹料。如果使用牡蛎油提取物,也可使用下述液体中的一种:用热水提取去壳牡蛎得到的浓缩液;或原牡蛎用蒸汽加热后干燥制备干牡蛎的过程中得到的提取物浓缩液。
本发明的调味食品(制成调味食品)的实例是:辣酱油;滚面包屑的猪肉片调味汁;中等浓度的调味汁;蚝油;烧烤用调味汁,调味番茄酱;番茄泥;咖喱糊;白汁底料,sauce demi glace;白色调味酱;味噌;未精制酱油;精酱油;烤肉、蒙古烤羊肉或烤鸡调味汁;荞麦面条汤;汤羹;蛋黄酱;法式酸辣油调料;南岛调味料;塔塔沙司;原牡蛎提取物;和其粉。而且,各种蔬菜汁或带壳水煮蛋可加至蛋黄酱或调料中。可加入通常加至调味料中的调味原料,这些调味料如酱油,山萮菜或辣酱油或芥茉或香料。
本发明含DHA的保健食品为含有大量DHA的保健食品。保健食品可以是小丸,其主要成分为含DHA的海藻体。保健食品的形式可以是海藻包含在别的食品中。这些食品的实例是:奶制品;糖果;保健药品如钙或维生素。以下列举出具体产品实例:奶、乳饮料、乳酸饮料、奶油、人造奶油、干酪、干酪食品、奶稀、酸奶含钙保健食品、糖衣维生素片、蜜饯、水果糖、太妃糖、巧克力。
用于本发明的奶制品包括作为奶制品如脱脂奶原料的牛奶和羊奶。奶制品也可以是仿奶制品,其中植物油或植物蛋白代替了奶作为原料。
用于本发明的糖果的实例是:巧克力、水果糖,粘性淀粉浆或蔗糖。
本发明中,如需要的话,可添加下列物料中的任何的一种(常加至保健食品中):增量剂、食品防腐剂、凝结剂(稳定剂)、抗氧化剂(例如维生素E或C)、粘合剂、着色剂、醇、分散剂、乳化剂、琼脂、明胶、卡拉胶(角叉胶)、水溶性钙、调味料或甜味剂。当添加作为保健药品的钙时,其实例为乳酸钙和磷酸钙。如果本发明的食品为饮料,优选使用水溶性钙。
营养食品的实例是:维生素及铁含量高的保健食品。含维生素和铁以及DHA的保健食品有如下若干种形式:丸、糖衣片、胶囊如软胶囊和硬胶囊,颗粒和粉末。为了防止维生素变性,最好使用含光防护物质的糖衣来包裹物料。当食品为饮料时,优选添加琼脂、明胶、卡拉胶(角叉胶)、可溶性钙、调味料或甜味剂以使饮料易于饮用且改善口味。如果食品为丸,优选添加粘合剂和或抗氧化剂以改善稳定性。
本发明的海产食品包含人造产品,精制食品粉末或颗粒如酱油(soy)中煮制食品和鱼子如ikralsalmon roe和鱼子酱。
在酱油中煮制的食品实例为:盐水鱼如乌贼、鳕和虾,淡水鱼如香鱼和鲫鱼;翅藻(kombu);和紫菜。也可使用下述酱油中煮制的食品:蔬菜、如莲藕、牛蒡和蜂豆叶以及牲畜肉如牛肉、猪肉或鸡肉。
粉末或颗粒食品的实例是:翅藻、鱼和甲壳类动物及其卵。同样,也可使用肉汤或蔬菜汁,可可、麦芽、咖啡、茶、绿茶、dogtooth violet,小麦、木薯、脱脂奶、干鸟蛋的提取物、破碎产品和颗粒产品。
本发明的含DHA海产食品为DHA含量高的食品。具体而言,是这样一种食品,即含DHA的海藻体包含在海产食品中。该食品具体实例如下:翅藻茶;粉末汤料;鱼粉和贝粉;鱼的人造产品如ikralsalmon roe;以及酱油中煮制的鱼。也可使用下列物料中的任一种:可可;加工可可;麦芽饮料;咖啡粉;茶粉,绿茶粉;土豆淀粉;预混合物如okonomiyaki或蛋糕粉;木薯粉;脱脂奶;蛋粉;在酱油中煮制的畜牧场肉或蔬菜食品。
在本发明中,也可以添加增量剂、防腐剂、凝结剂、抗氧化剂、着色剂和/或醇。
实施例
通过下述实施例进一步详细地描述本发明。但是,本发明并不限于下述实施例。
下述实施例中,由下列步骤来测定DHA的含量,用比值为2∶1的氯仿/甲醇从干真菌体中提取粗脂类,经三氟化硼/甲醇复合物将提取的粗脂类转化成脂肪酸甲酯,并通过气相色谱定量测量产生的DHA。
实施例1
在28℃下将Crypthecodinium cohnii ATCC 30021原料进行旋转深层培养7天,通过离心分离从培养液中分离并得到海藻体。然后采用水洗及冷冻干燥设备进行处理得到干的海藻体。干的海藻体闻来有牡蛎味,浅黄色外观,且胃蛋白酶消化率为86.2%。结果,得到可作为令人满意的食物原料的微细粉末。对干的海藻体的分析表明约20%(wt)的海藻体为脂,其脂肪酸组成见表2。
(*)(碳原子数:双键数)
对海藻体在105℃下加热5小时对其再作测定,结果见表3,可以看出加热前后脂肪酸的组成基本未变。
实施例2
按实施例1相似的方法向海藻体中加水,得到浆液。随后,在150℃下加热1小时,分析得到的干海藻体,测定结果见表4,表明加热前后脂肪酸的组成基本未变。
实施例3
快速毒性试验
培养Crypthecodinium cohnii ATCC 30021,将其冷冻并干燥。按OECD化学物质毒性试验规则(1987)并使用大鼠对海藻体进行快速口服毒性试验(限制试验)。使用4周龄的十个大鼠作为一组进行试验,经检测它们的健康状况良好,每只鼠预先喂食。通过胃探测器以2000mg/kg的单次剂量将海藻体试样强制给于大鼠。14天后观察,未出现死亡。常态观测表明未发现任何异常,且大鼠体重增长方面也没有影响。常态观测后进行的器官检测表明,主要内脏器官无任何异常。按上述规则,为获取LD50值需要详细测试,其中使用2000mg/kg的剂量观测死亡率。然而,上述试验表明没有死亡也无器官异常。因此,可以证实,对雄性和雌性试样,致死剂量为2000mg/kg或更大。如上所述,快速毒性试验可以证实,上述海藻体不会造成任何问题。
实施例4
将下述成分混合并捏合在一起形成汉堡包:由类似实施例1的方法制得的干海藻体10g,用量为海藻体10倍的剁碎的牛肉,适量的盐及胡椒,面包屑,鸡蛋粘合剂,以及一个预先切成2~3mm2并热处理的洋葱。制得的食品具有牡蛎的香味,且其味道良好。
实施例5
将下述成分混合并捏合在一起制成直径为1~2cm的球形肉丸:由类似实施例1的方法制得的干海藻体10g,用量为海藻体10倍的剁碎的猪肉,适量的盐,切成小块的leak,酱油及土豆淀粉。然后,将肉丸包于烧麦皮中并汽蒸之,从而制成烧麦。制得的食品具有牡蛎的香味,且其味道很好。
实施例6
将下述成分相互混合并捏合在一起:由类似实施例1的方法制得的干海藻体10g,其量为海藻体10倍的小麦面粉,5g蛋粉和起酥油。然后它们制成碟形,在150℃下加热约30分钟。得到一种饼干,制得的食品具有牡蛎香味,且其味道很好。
实施例7
将下述成分混合并捏合在一起后在30℃下发酵4小时:由类似实施例1的方法得到的干海藻体10g,用量为海藻体20倍的小麦面粉,3g盐、10g起酥油、110ml水及干酵母。将得到的面包基料再次捏合,脱除气味,然后将其设计成形,并在180℃下加热1小时,烤制成一种面包。制得的食品具有牡蛎香味,且其味道很好。
实施例8
将下述成分混合在一起:用类似实施例1的方法得到的干海藻体10g及10倍于海藻体的大豆粉。加水后,进行加热及过滤。然而向被过滤液中加入凝结剂,随后搅拌并将其注入模型中,从而得到豆付。制得的食品具有牡蛎香味,且其味道很好。
实施例9
使用一个研钵,将由类似实施例1的方法得到的干海藻体制成细粉(直径10~100μm),将10g的该微细粉末与10倍量的调味番茄汁混合在一起,混合有该微细粉末的番茄汁与普通的番茄汁味道上没有任何差异。
比较例
按实施例9相同的量向调味番茄汁中加入高度精制鱼油(AV=0.05,POV=1.5),制成的番茄汁与实施例9的产品进行比较。
由五位评审小组成员对实施例9及比较例的番茄汁进行比较测试,结果见表5。实施例9的番茄汁具有优良的味道和气味。
注 ◎:优良
○:好
△:不满意
×:不好
实施例10
将10g由类似实施例1的方法制得的干海藻体与10倍量的天然干酪加热并混合在一起,得到富含DHA的干酪食品。
制得的食品具有牡蛎的香味,且其味道很好。
实施例11
将10g由类似实施例1的方法制得的干海藻体与其10倍量的奶油混合并搅和在一起,得到富含DHA的奶油。
制得的食品具有牡蛎的香味,且其味道很好。
实施例12
将0.1g维生素E(抗氧化剂)和40g的还原麦芽糖(粘合剂)与100g(干重)的实施例1得到的海藻体混合在一起,制得原料片。然后,使用由焦糖挂色的软明胶胶囊,在氮气存在下将原料片制成软胶囊产品。
胶囊产品无恶臭味,适于食用。
实施例13
将湿蔬菜粉末、明胶、牛肉提取物、盐和糖以及10g实施例1得到的干海藻体混合在一起使总重量为湿海藻体重量的10倍。然后将制得的混合物干燥并灭菌消毒,得到汤粉。
加入热水后形成的汤有牡蛎味,且其味道很好。
实施例14
将10g由类似实施例1的方法得到的海藻体与调味品如盐混在一起,将其粘附在薄的土豆片上,然后在食用油中进行煎炸,从而得到油炸土豆片。形成的食品具有牡蛎味,且其味道很好。
将实施例14制得的土豆片与市场上的相应产品进行比较作评审试验,结果见表6。结果表明,与市场上的产品相比,本发明的土豆片的性能同样优良,且具有牡蛎味。
注 ◎:优
○:好
本发明的粉末、浆或丸状食物原料的DHA含量很高。当将其用作保健食品或以原料形式加至食品中后,表现出多种有益生理功能,如降低胆甾醇,防止血凝并增强学习能力。
本发明的海藻粉末、丸状或浆状体在运输海藻体时具有优异的防腐稳定性以及令人满意的加工能力。该海藻体易于大量地与另一种食品混合。
进而,DHA粉末具有优良的稳定性,基本上不会被氧化或变性,即使在其于通常的食品制备温度下加热时仍如此。
虽然本发明是以其优选方式以某种程度的特殊情形进行描述的,但是,应该明白,本发明可以在详述的框架内变化,可对各部分进行组合和排列,而不会超出本发明权利要求书给出的构思和保护范围。
Claims (12)
1、一种含DHA的食物原料,其中包括一种含二十二碳六烯酸的海洋微藻类。
2、按权利要求1的含DHA的食物原料,其中所说的海洋微藻类为Crypthecodinium cohnii。
3、按权利要求1的含DHA的食物原料,其中所说含二十二碳六烯酸的海洋微藻类为干海藻。
4、按权利要求3的含DHA的食物原料,其中所说的二十二碳六烯酸的含量至少为所说含DHA的食物原料的2%(wt)或更多。
5、按权利要求1的含DHA的食物原料,其中海洋微藻类的胃蛋白酶消化率至少为80%。
6、一种含DHA的食物原料的生产方法,其中包括如下步骤:
(a)培养含DHA的海洋微藻类;
(b)分离海藻体;
(c)水洗海藻体;
(d)对海藻体进行消毒灭菌;和
(e)干燥海藻体。
7、按权利要求6的含DHA的食物原料的生产方法,其中进一步包括用醇或烃中的一种对海藻体进行洗涤的步骤。
8、按权利要求6的含DHA的食物原料的生产方法,其中进一步包括用超临界二氧化碳流体对海藻体进行提取的步骤。
9、按权利要求6的含DHA的食物原料的生产方法,其中步骤(a)中对海洋微藻类的培养可采用以下几种方式中的一种:液体深层培养法,深层充气搅拌培养法和连续培养法。
10、一种含DHA的食品,其中包括一种含DHA的海洋微藻类,该藻类直接加至食品中。
11、按权利要求10的含DHA的食品,其中所述食品选自:清煮鱼肉,谷物食品,大豆食品,调味品,奶制品,加工海产食品,精加工食品和营养品。
12、一种含DHA的食物原料的生产方法,其中包括如下步骤:
(a)将含二十二碳六烯酸的海洋微藻类与食物原料掺和;以及
(b)在步骤(a)的掺和步骤后加热含二十二碳六烯酸的海洋微藻类。
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JP10482893 | 1993-04-30 | ||
JP104828/93 | 1993-04-30 | ||
JP5157361A JPH078215A (ja) | 1993-04-30 | 1993-06-28 | ドコサヘキサエン酸含有海洋性微細藻類食品素材およびその製造方法 |
JP157361/93 | 1993-06-28 |
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CN1094913A true CN1094913A (zh) | 1994-11-16 |
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CN94104649A Pending CN1094913A (zh) | 1993-04-30 | 1994-04-29 | 含二十二碳六烯酸的微藻食物原料及其食品和生产方法 |
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US (1) | US5547699A (zh) |
EP (1) | EP0622027A3 (zh) |
JP (1) | JPH078215A (zh) |
KR (1) | KR940023390A (zh) |
CN (1) | CN1094913A (zh) |
CA (1) | CA2122412A1 (zh) |
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-
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- 1994-04-28 CA CA002122412A patent/CA2122412A1/en not_active Abandoned
- 1994-04-29 US US08/235,339 patent/US5547699A/en not_active Expired - Fee Related
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CN100384980C (zh) * | 2005-02-28 | 2008-04-30 | 山东大学威海分校 | 海洋微藻的培养方法 |
CN101754694B (zh) * | 2007-06-26 | 2015-11-25 | N.V.努特里奇亚 | 对日常生活活动进行支持 |
CN104883901A (zh) * | 2012-10-17 | 2015-09-02 | 索拉兹米罗凯特营养品有限责任公司 | 微藻粉颗粒及其制备方法 |
CN104918497A (zh) * | 2012-10-26 | 2015-09-16 | 罗盖特兄弟公司 | 微藻粉颗粒及其制备方法 |
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CN105050410A (zh) * | 2013-03-15 | 2015-11-11 | 罗盖特兄弟公司 | 基于微藻粉的植物脂肪及其在面包制作和法式糕点中的用途 |
CN105050413A (zh) * | 2013-03-15 | 2015-11-11 | 罗盖特兄弟公司 | 微藻粉颗粒及其制备方法 |
CN103230002A (zh) * | 2013-04-19 | 2013-08-07 | 浙江大学舟山海洋研究中心 | 一种dha脂质体的制备方法 |
CN103535824A (zh) * | 2013-09-29 | 2014-01-29 | 新疆叶希丽生物科技有限公司 | 纯天然沙漠绿藻饮液及其制备方法 |
CN103535824B (zh) * | 2013-09-29 | 2016-05-18 | 新疆叶希丽生物科技有限公司 | 纯天然沙漠绿藻饮液及其制备方法 |
CN113040343A (zh) * | 2020-12-10 | 2021-06-29 | 蓬莱京鲁渔业有限公司 | 一种功能性食品 |
Also Published As
Publication number | Publication date |
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JPH078215A (ja) | 1995-01-13 |
CA2122412A1 (en) | 1994-10-31 |
EP0622027A3 (en) | 1995-07-26 |
KR940023390A (ko) | 1994-11-17 |
EP0622027A2 (en) | 1994-11-02 |
US5547699A (en) | 1996-08-20 |
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