CN114343143A - Marine algae fermentation product and preparation method thereof - Google Patents
Marine algae fermentation product and preparation method thereof Download PDFInfo
- Publication number
- CN114343143A CN114343143A CN202210049802.6A CN202210049802A CN114343143A CN 114343143 A CN114343143 A CN 114343143A CN 202210049802 A CN202210049802 A CN 202210049802A CN 114343143 A CN114343143 A CN 114343143A
- Authority
- CN
- China
- Prior art keywords
- enzymolysis
- mixed
- parts
- marine algae
- oyster
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000855 fermentation Methods 0.000 title claims abstract description 69
- 230000004151 fermentation Effects 0.000 title claims abstract description 69
- 241000195493 Cryptophyta Species 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims description 4
- 241000237502 Ostreidae Species 0.000 claims abstract description 79
- 235000020636 oyster Nutrition 0.000 claims abstract description 79
- 239000007788 liquid Substances 0.000 claims abstract description 59
- 241001474374 Blennius Species 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 39
- 235000013372 meat Nutrition 0.000 claims abstract description 28
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 22
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 8
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 8
- 241000168517 Haematococcus lacustris Species 0.000 claims abstract description 8
- 230000032683 aging Effects 0.000 claims abstract description 5
- 239000000047 product Substances 0.000 claims description 65
- 239000004365 Protease Substances 0.000 claims description 35
- 102000004190 Enzymes Human genes 0.000 claims description 31
- 108090000790 Enzymes Proteins 0.000 claims description 31
- 229940088598 enzyme Drugs 0.000 claims description 31
- 108090000526 Papain Proteins 0.000 claims description 23
- 235000019834 papain Nutrition 0.000 claims description 23
- 229940055729 papain Drugs 0.000 claims description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 239000002002 slurry Substances 0.000 claims description 15
- 102000004142 Trypsin Human genes 0.000 claims description 13
- 108090000631 Trypsin Proteins 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 13
- 239000012588 trypsin Substances 0.000 claims description 13
- 108091005804 Peptidases Proteins 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 235000019419 proteases Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 108091005658 Basic proteases Proteins 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 241000264279 Sargassum fusiforme Species 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 8
- 108010007119 flavourzyme Proteins 0.000 claims description 8
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 7
- 229920000858 Cyclodextrin Polymers 0.000 claims description 7
- 239000001116 FEMA 4028 Substances 0.000 claims description 7
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 7
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 7
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 7
- 229960004853 betadex Drugs 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 6
- 238000004332 deodorization Methods 0.000 claims description 6
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 6
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- 239000008101 lactose Substances 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000000967 suction filtration Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 230000000415 inactivating effect Effects 0.000 claims description 4
- 230000001877 deodorizing effect Effects 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 239000000413 hydrolysate Substances 0.000 claims description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 2
- 244000269722 Thea sinensis Species 0.000 claims 1
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 12
- 230000000694 effects Effects 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000008901 benefit Effects 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 5
- 241001465754 Metazoa Species 0.000 abstract description 4
- 108010064851 Plant Proteins Proteins 0.000 abstract description 4
- 235000021120 animal protein Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000021118 plant-derived protein Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000007812 deficiency Effects 0.000 abstract description 2
- 235000013376 functional food Nutrition 0.000 abstract description 2
- 241000195474 Sargassum Species 0.000 abstract 1
- 102000035195 Peptidases Human genes 0.000 description 10
- 241001122767 Theaceae Species 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 5
- 229920001184 polypeptide Polymers 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 230000007062 hydrolysis Effects 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 206010030113 Oedema Diseases 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 230000009849 deactivation Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 108090000145 Bacillolysin Proteins 0.000 description 1
- 206010018498 Goitre Diseases 0.000 description 1
- 241000209219 Hordeum Species 0.000 description 1
- 241000209229 Hordeum marinum Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 108091005507 Neutral proteases Proteins 0.000 description 1
- 102000035092 Neutral proteases Human genes 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000123672 Strophariaceae Species 0.000 description 1
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 208000002894 beriberi Diseases 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 229940124600 folk medicine Drugs 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 201000003872 goiter Diseases 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229960001322 trypsin Drugs 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
- A23V2400/169—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
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
The invention relates to the technical field of functional food preparation, in particular to a marine algae fermentation product and a preparation method thereof. The preparation method comprises the following steps: (1) the following raw materials are mixed: cyrtymenia Sparsa, herba Zosterae Marinae, 10-20 parts of Spirulina platensis, Haematococcus pluvialis, thallus Porphyrae and fresh folium Camelliae sinensis, aging, removing fishy smell to obtain raw material mixture, and performing enzymolysis to obtain Sargassum mixed enzymolysis liquid; (2) carrying out enzymolysis on oyster meat to obtain oyster enzymolysis liquid, and preparing oyster peptide; (3) and mixing the seaweed enzymolysis liquid with oyster peptides to prepare a marine algae fermentation product. The invention has the beneficial effects that: according to the invention, the animal protein and the plant protein are combined for precision and deep processing, and then the two types of animal and plant foods are organically combined, so that the advantages are made up for the deficiencies, and the advantages are complemented, and the prepared marine algae fermented product has more comprehensive nutrition, more prominent health care effect and better and unique taste.
Description
Technical Field
The invention relates to the technical field of functional food preparation, in particular to a marine algae fermentation product and a preparation method thereof.
Background
Marine algae products, such as Hizikia fusiforme powder, kelp, laver, Spirulina platensis, Haematococcus pluvialis, etc., contain various microorganisms and minerals necessary for human body, and are beneficial to human health. For example, Cyrtymenia Sparsa, also known as sea barley, seaweed sprout, barley vegetable, seaweed and the like, belong to brown algae plants of the family Strophariaceae, are widely distributed in China, grow in the Liaodong peninsula, Shandong, Nanzhi Zhejiang, Fujian, Guangdong shallow sea and beach, and are important economic seaweed resources. The Cyrtymenia Sparsa has bitter, salty and cold nature, and has the effects of softening and resolving hard mass, inducing diuresis to alleviate edema, purging heat and eliminating phlegm. Folk medicine is often used to treat goiter, cervical lymphadenectasis, edema, beriberi, etc. The Sargassum fusiforme is often used by masses in coastal areas to prepare salad vegetables and soup bases in summer and autumn at high temperature, and has the effects of cooling and dispelling summer heat.
China has abundant seaweed products and huge yield, for example, sargassum fusiforme has started to be planted in the industrialization of China and has high yield. However, the traditional processing technology of the food processed by using the sargassum fusiforme as the raw material has the defects of complex process, great damage to the nutritional structure of the product, great molecular weight of the finished product, difficult absorption by human bodies, more additives in the production process and low price of the product. Mainly has no obvious functions of nutrition and health care. Other seaweed products also have similar problems.
The oyster has high edible value and unique health care function as a high-quality marine cultured shellfish. Modern medical research shows that the oyster extract has the functions of regulating immunity, resisting tumor, strengthening immunity, lowering blood sugar, lowering blood fat, etc. However, with the rapid increase of the breeding yield of oysters, how to fully and efficiently utilize oyster resources and develop more and better oyster products is a great opportunity and a serious challenge for the oyster industry. The existing single polypeptide product obtained by enzymolysis and fermentation of oysters still leaves the unique fishy smell of oysters no matter how the polypeptide product is treated, and the acceptance of eaters is low.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: promotes the deep processing of algae and oyster products, and provides a marine algae fermentation product with comprehensive nutrition and good taste and a preparation method thereof.
The technical scheme provided by the invention is as follows: provides a preparation method of a marine algae fermentation product, which comprises the following steps:
(1) the following raw materials in parts by weight: 50-60 parts of sargassum fusiforme, 20-30 parts of kelp, 10-20 parts of spirulina platensis, 10-20 parts of haematococcus pluvialis, 10-20 parts of laver and 10-20 parts of fresh tea leaves, curing and deodorizing to obtain a raw material mixture, and performing enzymolysis on the raw material mixture to obtain a seaweed mixed enzymolysis liquid;
(2) carrying out enzymolysis on oyster meat to obtain oyster enzymolysis liquid, and carrying out spray drying on the oyster enzymolysis liquid to obtain oyster peptide;
(3) mixing the seaweed mixed enzymolysis liquid and oyster peptide according to the weight part ratio of 1:0.03-0.05 to obtain a mixed liquid, adding lactose accounting for 1-2% of the mixed liquid by mass and mixed zymophyte accounting for 1-2% of the mixed liquid by mass, and fermenting at 30-35 ℃ for 24-36 hours to obtain a mixed fermentation liquid; the mixed zymophyte consists of the following strains in parts by weight: 1-2 parts of streptococcus thermophilus, 1-2 parts of lactobacillus plantarum and 2-3 parts of yeast;
(4) carrying out suction filtration on the mixed fermentation liquor obtained in the step (3) to obtain a fermentation solution; the weight portions are as follows: 50-60 parts of fermentation solution, 5-6 parts of fructo-oligosaccharide, 5-6 parts of fucoidin, 1-3 parts of citric acid and 1-3 parts of beta-cyclodextrin are mixed to obtain a blending solution, and the obtained blending solution is the marine algae fermentation product.
The other technical scheme of the invention is as follows: provides a marine algae fermentation product prepared by the preparation method of the marine algae fermentation product.
The invention has the beneficial effects that: according to the preparation method of the marine algae fermentation product, the marine plant protein is released by carrying out enzymolysis on the plant raw material algae mixture, and the animal protein is released by carrying out enzymolysis and decomposition on the animal raw material oyster, so that the nutrient components in the animal protein are fully and quickly released. Further, the raw materials after enzymolysis are fermented to remove fishy smell, the special sour and sweet taste and flavor of fermentation metabolism enable the fermented seaweed raw materials and oyster peptides (oyster peptides prepared from oyster enzymolysis liquid are easier to preserve and have better fishy smell removing effect) to be further removed with the fishy smell of meat, and the fermented seaweed mixture further covers a little fishy smell left after the fermentation of the oyster meat (the peculiar smell of the seaweed mixture is easier to ferment and remove than that of the oyster); the seaweed raw material and the oyster peptide are fermented to generate amino acid, polypeptide, oligosaccharide, dietary fiber and other micromolecule end products, so that the prepared fermented product is easier to absorb by a human body and has the health-care effect. In the low-cost marine algae fermented product, the animal protein and the plant protein are both subjected to precision and deep processing, and then the two types of animal and plant foods are organically combined, so that the advantages are made up for the deficiencies, the advantages are complemented, and the prepared marine algae fermented product has more comprehensive nutrition, more prominent health care effect, better and more unique taste and obvious economic and social benefits.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
The invention provides a preparation method of a marine algae fermentation product, which comprises the following steps:
(1) the following raw materials in parts by weight: 50-60 parts of sargassum fusiforme, 20-30 parts of kelp, 10-20 parts of spirulina platensis, 10-20 parts of haematococcus pluvialis, 10-20 parts of laver and 10-20 parts of fresh tea leaves, curing and deodorizing to obtain a raw material mixture, and performing enzymolysis on the raw material mixture to obtain a seaweed mixed enzymolysis liquid;
(2) carrying out enzymolysis on oyster meat to obtain oyster enzymolysis liquid, and carrying out spray drying on the oyster enzymolysis liquid to obtain oyster peptide;
(3) mixing the seaweed mixed enzymolysis liquid and oyster peptide according to the weight part ratio of 1:0.03-0.05 to obtain a mixed liquid, adding lactose accounting for 1-2% of the mixed liquid by mass and mixed zymophyte accounting for 1-2% of the mixed liquid by mass, and fermenting at 30-35 ℃ for 24-36 hours to obtain a mixed fermentation liquid; the mixed zymophyte consists of the following strains in parts by weight: 1-2 parts of streptococcus thermophilus, 1-2 parts of lactobacillus plantarum and 2-3 parts of yeast;
(4) carrying out suction filtration on the mixed fermentation liquor obtained in the step (3) to obtain a fermentation solution; the weight portions are as follows: 50-60 parts of fermentation solution, 5-6 parts of fructo-oligosaccharide, 5-6 parts of fucoidin, 1-3 parts of citric acid and 1-3 parts of beta-cyclodextrin are mixed to obtain a blending solution, and the obtained blending solution is the marine algae fermentation product.
Further, in the preparation method of the marine algae fermentation product, the aging and deodorization in the step (1) are specifically as follows: heating in 80-85 deg.C steam for 5-20 min.
From the above description, the present invention can remove a part of the fishy smell of marine algae products by aging and deodorization.
Further, in the preparation method of the marine algae fermentation product, the step (1) of performing enzymolysis on the raw material mixture to obtain the seaweed mixed enzymatic hydrolysate specifically comprises the following steps:
draining the raw material mixture, adding water with the same volume, and grinding into slurry by using a colloid mill to obtain seaweed slurry; and performing ultrasonic-assisted enzymolysis on the seaweed slurry to obtain a mixed enzymolysis solution, sterilizing the mixed enzymolysis solution at 110-120 ℃ for 20-30min, cooling, centrifuging, and taking supernatant to obtain the seaweed mixed enzymolysis solution.
The method can be used for directionally decomposing the marine plant protein through ultrasonic-assisted enzymolysis, destroying cell walls and effectively promoting the full and accelerated release of nutrient components.
Further, in the preparation method of the marine algae fermentation product, in the ultrasonic-assisted enzymolysis in the step (1), the added enzyme is a mixed enzyme of alkaline protease and papain; the weight ratio of the alkaline protease to the papain in the mixed enzyme is 1:1-2, the addition amount of the mixed enzyme is 0.5-1.5% of the total weight of the raw materials, the enzymolysis temperature is 45-55 ℃, and the enzymolysis time is 3-5 h.
Further, in the preparation method of the marine algae fermentation product, the oyster enzymolysis liquid obtained by enzymolysis of the oyster meat in the step (2) is specifically:
adding 2-4 times of water by weight into the oyster meat for homogenate, adding composite protease according to the proportion of 600 plus 800U/g oyster meat for first enzymolysis, and carrying out enzymolysis for 3-4 hours at 50-55 ℃;
adding flavourzyme according to the proportion of 300-400U/g oyster meat for second enzymolysis, and carrying out enzymolysis for 2-3 hours at the temperature of 30-40 ℃;
inactivating enzyme, cooling, centrifuging, and collecting supernatant to obtain Concha Ostreae enzymolysis solution.
From the above description, the oyster heating protein denaturation of the invention is carried out twice enzymolysis, so that the enzymolysis is more sufficient and the flavor is better. Bitter peptides are generated in the hydrolysis process of oyster meat, and flavor protease is added to degrade the bitter peptides into amino acids and small molecular polypeptides, and meanwhile, the flavor effect is improved. According to the invention, papain, trypsin, pepsin, neutral protease, alkaline protease, flavourzyme and the like are used in a compounding manner, and the result shows that the enzyme combination of the trypsin and the papain is used for the first enzymolysis, the flavourzyme is used for the second enzymolysis, and the enzyme combination is used in sequence, so that the oyster meat has the highest hydrolysis degree and the best flavour.
Further, in the preparation method of the marine algae fermentation product, the compound protease is the combination of trypsin and papain, and the weight ratio of the trypsin to the papain is 1: 2.
Further, in the preparation method of the marine algae fermentation product, in the step (2), 2-4 times of water by weight of the oyster meat is added to be homogenized, and then the mixture is heated in steam at 80-85 ℃ for 5-10 min.
As can be seen from the above description, the protein is slightly denatured after heat sterilization in the oyster steam, which is beneficial to subsequent full enzymolysis.
Further, the preparation method of the marine algae fermentation product further comprises the following steps:
5) homogenizing the prepared liquid obtained in the step (4); the homogenization conditions are as follows: the temperature is 60 ℃, and the pressure is 25 MPa;
6) heating the prepared solution obtained in the step (5) to 80-90 ℃, and injecting the heated solution into a sterilized glass bottle; the temperature is not lower than 70 ℃ during filling, and the sealing is carried out immediately after filling;
7) and (3) sterilization: sterilizing at 90 deg.C for 15min to obtain marine algae fermented product.
The invention has the beneficial effects that:
(1) according to the invention, active ingredients in the oysters are released to the maximum extent through enzymolysis and fermentation, under the condition that other spices and additives are not added, the oyster peptide and the seaweed mixed enzymolysis liquid are fermented together, and the seaweed mixture further covers the peculiar fishy smell of the oysters while the fishy smell is removed through fermentation, so that the marine algae product does not have the fishy smell of the oysters at all but has the nutritional ingredients of the oysters.
(2) The raw materials of the invention also contain tea, and the tea contains various substances such as tea polyphenol, amino acid, caffeine and the like, and has natural antibacterial property. The marine algae fermentation product obtained by the invention does not contain chemical synthesis components such as preservatives, and the like, utilizes products generated by metabolism of various fermentation strains to inhibit the growth of harmful microorganisms, decomposes substances generated by the harmful microorganisms, and prolongs the shelf life. The tea also has natural antibacterial property, and the shelf life of the obtained fermented product is further prolonged.
(3) The raw materials of the seaweed mixture are subjected to aging deodorization, tea deodorization and fermentation deodorization, the three modes are combined to remove the astringency, the fishy smell and the peculiar smell of the raw materials, and generate special fermentation fragrance, and the peculiar fishy smell of the oyster is covered by the seaweed mixed liquid without peculiar smell. Citric acid and beta-cyclodextrin are also used for blending to remove peculiar smell and improve the mouthfeel, so that the marine algae fermented product with high consumer acceptance and good mouthfeel is obtained.
(4) Bitter peptides are generated in the hydrolysis process of oyster meat, and flavor protease is added to degrade the bitter peptides into amino acids and small molecular polypeptides, and meanwhile, the flavor effect is improved. The enzymolysis efficiency is further improved by enzymolysis after the oyster steam heating protein denaturation. The enzyme combination of trypsin and papain is used for the first enzymolysis, and the flavourzyme is used for the second enzymolysis, and compared with the enzyme combination used for the first enzymolysis, the enzyme combination is more sufficient and has better flavour, so that the fishy smell removing and hydrolyzing effects of the product are improved.
Example one
A preparation method of a marine algae fermentation product comprises the following steps:
(1) the raw materials with the following parts by weight are as follows: 50 parts of sargassum fusiforme, 20 parts of kelp, 10 parts of spirulina platensis, 10 parts of haematococcus pluvialis, 10 parts of laver and 10 parts of fresh tea leaves, and the fresh or dried rehydration raw materials are cleaned, decontaminated and then heated in steam at 80 ℃ for 5 min.
Draining the raw material mixture, adding water with the same volume, and grinding into slurry by using a colloid mill to obtain seaweed slurry;
carrying out ultrasonic-assisted enzymolysis on the seaweed slurry to obtain a mixed enzymolysis solution, wherein the added enzyme is mixed enzyme of alkaline protease and papain; the weight ratio of the alkaline protease to the papain in the mixed enzyme is 1:1, the addition amount of the mixed enzyme is 0.5 percent of the total weight of the raw materials, the enzymolysis temperature is 45-55 ℃, and the enzymolysis time is 3 hours.
And sterilizing the mixed enzymolysis liquid at the temperature of 110-120 ℃ for 20-30min, cooling, centrifuging, and taking supernatant to obtain the seaweed mixed enzymolysis liquid.
(2) Removing shell of Concha Ostreae, cleaning to obtain meat, adding 2 times of water, homogenizing, and heating in 85 deg.C steam for 10 min. Adding compound protease according to the proportion of 600U/g oyster meat for carrying out first enzymolysis, and carrying out enzymolysis for 3 hours at 50 ℃; the compound protease is the combination of trypsin and papain, and the weight ratio of the trypsin to the papain is 1: 2.
Adding flavourzyme according to the proportion of 300U/g of oyster meat for second enzymolysis, and carrying out enzymolysis for 2 hours at the temperature of 30 ℃;
then carrying out full enzyme deactivation on the oyster enzymolysis liquid at the temperature of 80-90 ℃, and obtaining enzymolysis liquid when the temperature is reduced to 40 ℃ after enzyme deactivation; adding the enzymolysis liquid into a centrifuge for centrifugal separation, wherein the centrifugal separation is carried out at the temperature of 5000-;
spray drying the obtained oyster enzymolysis liquid to obtain oyster peptide;
(3) mixing the seaweed mixed enzymolysis liquid and oyster peptide according to the weight part ratio of 1:0.03 to obtain a mixed liquid, adding lactose accounting for 1% of the mixed liquid by mass and mixed zymophyte accounting for 1% of the mixed liquid by mass, and fermenting at 30 ℃ for 24 hours to obtain a mixed fermentation liquid; the mixed zymophyte consists of the following strains in parts by weight: 1 part of streptococcus thermophilus, 1 part of lactobacillus plantarum and 2 parts of yeast;
(4) carrying out suction filtration on the mixed fermentation liquor obtained in the step (3) to obtain a fermentation solution; the weight portions are as follows: mixing 50 parts of fermentation solution, 5 parts of fructo-oligosaccharide, 5 parts of fucoidin, 1 part of citric acid and 1 part of beta-cyclodextrin to obtain a blending solution, wherein the obtained blending solution is the marine algae fermentation product.
5) Homogenizing the prepared liquid obtained in the step (4); the homogenization conditions are as follows: the temperature is 60 ℃, and the pressure is 25 MPa;
6) heating the prepared solution obtained in the step (5) to 80-90 ℃, and injecting the heated solution into a sterilized glass bottle; the temperature is not lower than 70 ℃ during filling, and the sealing is carried out immediately after filling;
7) and (3) sterilization: sterilizing at 90 deg.C for 15min to obtain marine algae fermented product. After cooling to room temperature, the mixture was stored at 4 ℃.
Example two
A preparation method of a marine algae fermentation product comprises the following steps:
(1) the raw materials with the following parts by weight are as follows: 55 parts of sargassum fusiforme, 25 parts of kelp, 15 parts of spirulina platensis, 15 parts of haematococcus pluvialis, 15 parts of laver and 15 parts of fresh tea leaves, and the fresh or dried rehydration raw materials are cleaned, decontaminated and then heated in steam at 83 ℃ for 15 min.
Draining the raw material mixture, adding water with the same volume, and grinding into slurry by using a colloid mill to obtain seaweed slurry;
carrying out ultrasonic-assisted enzymolysis on the seaweed slurry to obtain a mixed enzymolysis solution, wherein the added enzyme is mixed enzyme of alkaline protease and papain; the weight ratio of the alkaline protease to the papain in the mixed enzyme is 1:1.5, the addition amount of the mixed enzyme is 1 percent of the total weight of the raw materials, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 4 hours.
Sterilizing the mixed enzymolysis solution at 115 ℃ for 25min, cooling, centrifuging, and taking supernatant to obtain the seaweed mixed enzymolysis solution.
(2) Removing shell of Concha Ostreae, cleaning to obtain meat, adding 3 times of water, homogenizing, and heating in 80 deg.C steam for 5 min. Adding compound protease according to the proportion of 700U/g oyster meat for carrying out first enzymolysis, and carrying out enzymolysis for 3-4 hours at 53 ℃; the compound protease is the combination of trypsin and papain, and the weight ratio of the trypsin to the papain is 1: 2.
Adding flavourzyme according to the proportion of 350U/g of oyster meat for second enzymolysis, and carrying out enzymolysis for 2-3 hours at 35 ℃;
inactivating enzyme, cooling, centrifuging, and collecting supernatant to obtain Concha Ostreae enzymolysis solution. Spray drying the obtained oyster enzymolysis liquid to obtain oyster peptide;
(3) mixing the seaweed mixed enzymolysis liquid and oyster peptide according to the weight part ratio of 1:0.04 to obtain a mixed liquid, adding lactose accounting for 1.5 percent of the mixed liquid by mass and mixed zymophyte accounting for 1.5 percent of the mixed liquid by mass, and fermenting for 30 hours at 33 ℃ to obtain mixed zymotic fluid; the mixed zymophyte consists of the following strains in parts by weight: 1.5 parts of streptococcus thermophilus, 1 part of lactobacillus plantarum and 2 parts of yeast;
(4) carrying out suction filtration on the mixed fermentation liquor obtained in the step (3) to obtain a fermentation solution; the weight portions are as follows: 55 parts of fermentation solution, 6 parts of fructo-oligosaccharide, 6 parts of fucoidin, 3 parts of citric acid and 3 parts of beta-cyclodextrin are mixed to obtain a blending solution, and the obtained blending solution is the marine algae fermentation product.
5) Homogenizing the prepared liquid obtained in the step (4); the homogenization conditions are as follows: the temperature is 60 ℃, and the pressure is 25 MPa;
6) heating the prepared solution obtained in the step (5) to 85 ℃, and injecting the heated prepared solution into a sterilized glass bottle; the temperature is not lower than 70 ℃ during filling, and the sealing is carried out immediately after filling;
7) and (3) sterilization: sterilizing at 90 deg.C for 15min to obtain marine algae fermented product. After cooling to room temperature, the mixture was stored at 4 ℃.
EXAMPLE III
A preparation method of a marine algae fermentation product comprises the following steps:
(1) the raw materials with the following parts by weight are as follows: 60 parts of sargassum fusiforme, 30 parts of kelp, 20 parts of spirulina platensis, 20 parts of haematococcus pluvialis, 20 parts of laver and 20 parts of fresh tea leaves, and the fresh or dried rehydration raw materials are cleaned, decontaminated and then are heated in steam at 85 ℃ for 20 min.
Draining the raw material mixture, adding water with the same volume, and grinding into slurry by using a colloid mill to obtain seaweed slurry;
carrying out ultrasonic-assisted enzymolysis on the seaweed slurry to obtain a mixed enzymolysis solution, wherein the added enzyme is mixed enzyme of alkaline protease and papain; the weight ratio of the alkaline protease to the papain in the mixed enzyme is 1:2, the addition amount of the mixed enzyme is 1.5 percent of the total weight of the raw materials, the enzymolysis temperature is 55 ℃, and the enzymolysis time is 5 hours.
Sterilizing the mixed enzymolysis solution at 120 ℃ for 30min, cooling, centrifuging, and taking supernatant to obtain the seaweed mixed enzymolysis solution.
(2) Removing shell of Concha Ostreae, cleaning to obtain meat, adding 4 times of water, homogenizing, and heating in 85 deg.C steam for 10 min. Adding compound protease according to the proportion of 800U/g oyster meat for carrying out first enzymolysis, and carrying out enzymolysis for 4 hours at 55 ℃; the compound protease is the combination of trypsin and papain, and the weight ratio of the trypsin to the papain is 1: 2.
Adding flavourzyme according to the proportion of 400U/g of oyster meat for second enzymolysis, and carrying out enzymolysis for 3 hours at 40 ℃;
inactivating enzyme, cooling, centrifuging, and collecting supernatant to obtain Concha Ostreae enzymolysis solution. Spray drying the obtained oyster enzymolysis liquid to obtain oyster peptide;
(3) mixing the seaweed mixed enzymolysis liquid and oyster peptide according to the weight part ratio of 1:0.05 to obtain a mixed liquid, adding lactose accounting for 2% of the mixed liquid by mass and mixed zymophyte accounting for 2% of the mixed liquid by mass, and fermenting at 35 ℃ for 36 hours to obtain a mixed fermentation liquid; the mixed zymophyte consists of the following strains in parts by weight: 2 parts of streptococcus thermophilus, 2 parts of lactobacillus plantarum and 3 parts of yeast;
(4) carrying out suction filtration on the mixed fermentation liquor obtained in the step (3) to obtain a fermentation solution; the weight portions are as follows: and mixing 60 parts of fermentation solution, 6 parts of fructo-oligosaccharide, 6 parts of fucoidin, 3 parts of citric acid and 3 parts of beta-cyclodextrin to obtain a blending solution, wherein the obtained blending solution is the marine algae fermentation product.
5) Homogenizing the prepared liquid obtained in the step (4); the homogenization conditions are as follows: the temperature is 60 ℃, and the pressure is 25 MPa;
6) heating the prepared solution obtained in the step (5) to 90 ℃, and injecting the heated prepared solution into a sterilized glass bottle; the temperature is not lower than 70 ℃ during filling, and the sealing is carried out immediately after filling;
7) and (3) sterilization: sterilizing at 90 deg.C for 15min to obtain marine algae fermented product. After cooling to room temperature, the mixture was stored at 4 ℃.
Example four
And (3) carrying out detection on the mouthfeel performance of the marine algae fermentation products obtained in the first to third embodiments. Please refer to the employees of the enterprise or other social inviters to total 600 persons, and the statistical results are shown in table 1, wherein the sensory evaluation is performed on the three aspects of whether the marine algae fermentation products obtained in the first to third embodiments have good mouthfeel (10 min is optimal), whether the marine algae fermentation products have peculiar smell (10 min is optimal), and whether the marine algae fermentation products have oyster fishy smell (10 min is optimal without oyster smell).
TABLE 1
In conclusion, the marine algae fermentation product and the preparation method thereof provided by the invention can be used for processing two types of raw materials with precision and depth, organically combining marine plants and animal food, and having more comprehensive nutrition and more prominent health care effect after combination. And as shown in the results of table 1, the obtained marine algae fermentation product has better taste and no peculiar smell compared with the fermentation product of a single marine plant sold in the market, brings the nutrient components of the oysters, and basically has no fishy smell of the oysters. Has obvious economic and social benefits.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.
Claims (9)
1. A preparation method of a marine algae fermentation product is characterized by comprising the following steps:
(1) the following raw materials in parts by weight: 50-60 parts of sargassum fusiforme, 20-30 parts of kelp, 10-20 parts of spirulina platensis, 10-20 parts of haematococcus pluvialis, 10-20 parts of laver and 10-20 parts of fresh tea leaves, curing and deodorizing to obtain a raw material mixture, and performing enzymolysis on the raw material mixture to obtain a seaweed mixed enzymolysis liquid;
(2) carrying out enzymolysis on oyster meat to obtain oyster enzymolysis liquid, and carrying out spray drying on the oyster enzymolysis liquid to obtain oyster peptide;
(3) mixing the seaweed mixed enzymolysis liquid and oyster peptide according to the weight part ratio of 1:0.03-0.05 to obtain a mixed liquid, adding lactose accounting for 1-2% of the mixed liquid by mass and mixed zymophyte accounting for 1-2% of the mixed liquid by mass, and fermenting at 30-35 ℃ for 24-36 hours to obtain a mixed fermentation liquid; the mixed zymophyte consists of the following strains in parts by weight: 1-2 parts of streptococcus thermophilus, 1-2 parts of lactobacillus plantarum and 2-3 parts of yeast;
(4) carrying out suction filtration on the mixed fermentation liquor obtained in the step (3) to obtain a fermentation solution; the weight portions are as follows: 50-60 parts of fermentation solution, 5-6 parts of fructo-oligosaccharide, 5-6 parts of fucoidin, 1-3 parts of citric acid and 1-3 parts of beta-cyclodextrin are mixed to obtain a blending solution, and the obtained blending solution is the marine algae fermentation product.
2. The method for preparing a fermented product of marine algae according to claim 1, wherein the aging and deodorization in the step (1) are specifically: heating in 80-85 deg.C steam for 5-20 min.
3. The method for preparing a fermented product of marine algae according to claim 1, wherein the step (1) of performing enzymolysis on the raw material mixture to obtain the mixed enzymatic hydrolysate of marine algae comprises:
draining the raw material mixture, adding water with the same volume, and grinding into slurry by using a colloid mill to obtain seaweed slurry; and performing ultrasonic-assisted enzymolysis on the seaweed slurry to obtain a mixed enzymolysis solution, sterilizing the mixed enzymolysis solution at the temperature of 110-120 ℃ for 20-30min, cooling, centrifuging, and taking supernatant to obtain the seaweed mixed enzymolysis solution.
4. The method for preparing a fermented product of marine algae according to claim 1, wherein in the step (1) of ultrasonic-assisted enzymolysis, the added enzyme is a mixed enzyme of alkaline protease and papain; the weight ratio of the alkaline protease to the papain in the mixed enzyme is 1:1-2, the addition amount of the mixed enzyme is 0.5-1.5% of the total weight of the raw materials, the enzymolysis temperature is 45-55 ℃, and the enzymolysis time is 3-5 h.
5. The method for preparing a marine algae fermented product according to claim 1, wherein the oyster enzymolysis liquid obtained by enzymolysis of oyster meat in the step (2) is specifically:
adding 2-4 times of water by weight into the oyster meat for homogenate, adding composite protease according to the proportion of 600 plus 800U/g oyster meat for first enzymolysis, and carrying out enzymolysis for 3-4 hours at 50-55 ℃; adding flavourzyme according to the proportion of 300-400U/g oyster meat for second enzymolysis, and carrying out enzymolysis for 2-3 hours at the temperature of 30-40 ℃; inactivating enzyme, cooling, centrifuging, and collecting supernatant to obtain Concha Ostreae enzymolysis solution.
6. The method for preparing a fermented product of marine algae according to claim 5, wherein the compound protease is a combination of trypsin and papain, and the weight ratio of the trypsin to the papain is 1: 2.
7. The method of claim 5, wherein the oyster meat is homogenized with 2-4 times of water in step (2), and heated in steam at 80-85 deg.C for 5-10 min.
8. The method of producing a fermented marine algae product according to claim 1, further comprising the steps of:
5) homogenizing the prepared liquid obtained in the step (4); the homogenization conditions are as follows: the temperature is 60 ℃, and the pressure is 25 MPa;
6) heating the prepared solution obtained in the step (5) to 80-90 ℃, and injecting the heated solution into a sterilized glass bottle; the temperature is not lower than 70 ℃ during filling, and the sealing is carried out immediately after filling;
7) and (3) sterilization: sterilizing at 90 deg.C for 15min to obtain marine algae fermented product.
9. A marine algae fermentation product produced by the method for producing a marine algae fermentation product according to any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210049802.6A CN114343143B (en) | 2022-01-17 | 2022-01-17 | Marine algae fermentation product and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210049802.6A CN114343143B (en) | 2022-01-17 | 2022-01-17 | Marine algae fermentation product and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114343143A true CN114343143A (en) | 2022-04-15 |
| CN114343143B CN114343143B (en) | 2023-06-20 |
Family
ID=81092160
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210049802.6A Active CN114343143B (en) | 2022-01-17 | 2022-01-17 | Marine algae fermentation product and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114343143B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114711416A (en) * | 2022-04-22 | 2022-07-08 | 河北肽都生物科技集团有限公司 | Blood pressure reducing composition and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1669476A (en) * | 2004-03-15 | 2005-09-21 | 株式会社白子 | Novel health food and drink containing marine algae |
| CN101683175A (en) * | 2008-09-25 | 2010-03-31 | 中国海洋大学 | Oyster-vegetable active lactobacillus beverage |
| JP2010252660A (en) * | 2009-04-23 | 2010-11-11 | Kikkoman Corp | Seaweed fermented composition and method for producing the same |
| CN104351897A (en) * | 2014-10-31 | 2015-02-18 | 集美大学 | Natural functional beverage and preparation method thereof |
| CN105581282A (en) * | 2015-12-16 | 2016-05-18 | 渤海大学 | Preparation method of deodorized oyster enzymolysis juice |
| CN105852115A (en) * | 2016-05-16 | 2016-08-17 | 福建亿达食品有限公司 | Production method for algae enzymes |
| CN106805051A (en) * | 2015-11-28 | 2017-06-09 | 威海红印食品科技有限公司 | The production method of one seed oyster solid beverage |
| CN111772182A (en) * | 2020-07-21 | 2020-10-16 | 集美大学 | Seaweed ferment and preparation method thereof |
-
2022
- 2022-01-17 CN CN202210049802.6A patent/CN114343143B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1669476A (en) * | 2004-03-15 | 2005-09-21 | 株式会社白子 | Novel health food and drink containing marine algae |
| US20050217596A1 (en) * | 2004-03-15 | 2005-10-06 | Shirako Co., Ltd | Novel health food and drink containing marine algae |
| CN101683175A (en) * | 2008-09-25 | 2010-03-31 | 中国海洋大学 | Oyster-vegetable active lactobacillus beverage |
| JP2010252660A (en) * | 2009-04-23 | 2010-11-11 | Kikkoman Corp | Seaweed fermented composition and method for producing the same |
| CN104351897A (en) * | 2014-10-31 | 2015-02-18 | 集美大学 | Natural functional beverage and preparation method thereof |
| CN106805051A (en) * | 2015-11-28 | 2017-06-09 | 威海红印食品科技有限公司 | The production method of one seed oyster solid beverage |
| CN105581282A (en) * | 2015-12-16 | 2016-05-18 | 渤海大学 | Preparation method of deodorized oyster enzymolysis juice |
| CN105852115A (en) * | 2016-05-16 | 2016-08-17 | 福建亿达食品有限公司 | Production method for algae enzymes |
| CN111772182A (en) * | 2020-07-21 | 2020-10-16 | 集美大学 | Seaweed ferment and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114711416A (en) * | 2022-04-22 | 2022-07-08 | 河北肽都生物科技集团有限公司 | Blood pressure reducing composition and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114343143B (en) | 2023-06-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109717340B (en) | Fermentation preparation method of two-step cordyceps militaris enzyme combined with composite enzymolysis | |
| CN101683175B (en) | Oyster-vegetable active lactobacillus beverage | |
| CN104621662A (en) | Method for preparing functional drink by utilizing radix puerariae-lactic acid bacteria mixed fermentation | |
| CN102660436A (en) | Oyster yellow wine | |
| CN102559443A (en) | Heath-function sea cucumber yellow wine | |
| CN103540468A (en) | Processing method of convenient and instant sweet wine | |
| CN104621650A (en) | Method for preparing fig-lactic acid mixed fermentation functional drink | |
| CN105524760A (en) | Rose dry white wine and preparation method thereof | |
| CN103859368A (en) | Sea cucumber beverage and production method thereof | |
| CN103667093B (en) | A kind of plant lactobacillus 929-2 bacterial strain and application thereof with food antiseptic freshening effect | |
| CN114343143B (en) | Marine algae fermentation product and preparation method thereof | |
| CN113317374A (en) | Preparation method of fermented beverage | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN109497499B (en) | Mulberry soy sauce | |
| CN107475340A (en) | A kind of preparation method of truffle bacterium active peptide | |
| CN103947754A (en) | Purple potato and rice wine milk beverage and preparation method thereof | |
| CN110804527A (en) | Pineapple fruit vinegar and preparation method thereof | |
| CN113287699A (en) | Elaeagnus angustifolia enzyme and preparation process thereof | |
| CN107568641A (en) | A kind of method using microbial fermentation fish bean curd | |
| KR102131362B1 (en) | A method for manufacturing the soybean paste contained aronia ferment | |
| KR101562294B1 (en) | A fermentation sauce process using medicinal herb and fishes by-product | |
| CN105695196A (en) | Stable rose aromatized wine and preparation method thereof | |
| CN112522053A (en) | Preparation method of acerola cherry fruit wine | |
| CN107460073B (en) | Functional beverage capable of removing and resisting nutritional factors and brewing bean and rice with non-fishy wine and preparation method of functional beverage | |
| KR102616727B1 (en) | Method of manufacturing high-protein phellinus linteus alcoholic drinks and phellinus linteus alcoholic drinks manufactured by the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |