CN114431457A - Seaweed ferment powder and preparation method thereof - Google Patents
Seaweed ferment powder and preparation method thereof Download PDFInfo
- Publication number
- CN114431457A CN114431457A CN202210062481.3A CN202210062481A CN114431457A CN 114431457 A CN114431457 A CN 114431457A CN 202210062481 A CN202210062481 A CN 202210062481A CN 114431457 A CN114431457 A CN 114431457A
- Authority
- CN
- China
- Prior art keywords
- seaweed
- enzyme
- preparation
- powder
- ferment powder
- 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.)
- Pending
Links
- 241001474374 Blennius Species 0.000 title claims abstract description 117
- 239000000843 powder Substances 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 102000004190 Enzymes Human genes 0.000 claims abstract description 55
- 108090000790 Enzymes Proteins 0.000 claims abstract description 55
- 229940088598 enzyme Drugs 0.000 claims abstract description 55
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 239000002994 raw material Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 108010059892 Cellulase Proteins 0.000 claims abstract description 15
- 229940106157 cellulase Drugs 0.000 claims abstract description 15
- 108090000145 Bacillolysin Proteins 0.000 claims abstract description 14
- 102000035092 Neutral proteases Human genes 0.000 claims abstract description 14
- 108091005507 Neutral proteases Proteins 0.000 claims abstract description 14
- 239000004094 surface-active agent Substances 0.000 claims abstract description 13
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 12
- 150000001875 compounds Chemical class 0.000 claims abstract description 11
- 239000000413 hydrolysate Substances 0.000 claims abstract description 11
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 10
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 10
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000010008 shearing Methods 0.000 claims abstract description 6
- 238000001694 spray drying Methods 0.000 claims abstract description 6
- 238000009210 therapy by ultrasound Methods 0.000 claims abstract description 6
- 238000001291 vacuum drying Methods 0.000 claims abstract description 6
- ZTOKUMPYMPKCFX-CZNUEWPDSA-N (E)-17-[(2R,3R,4S,5S,6R)-6-(acetyloxymethyl)-3-[(2S,3R,4S,5S,6R)-6-(acetyloxymethyl)-3,4,5-trihydroxyoxan-2-yl]oxy-4,5-dihydroxyoxan-2-yl]oxyoctadec-9-enoic acid Chemical compound OC(=O)CCCCCCC/C=C/CCCCCCC(C)O[C@@H]1O[C@H](COC(C)=O)[C@@H](O)[C@H](O)[C@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](COC(C)=O)O1 ZTOKUMPYMPKCFX-CZNUEWPDSA-N 0.000 claims description 16
- 239000004373 Pullulan Substances 0.000 claims description 16
- 229920001218 Pullulan Polymers 0.000 claims description 16
- 235000019423 pullulan Nutrition 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 102000004142 Trypsin Human genes 0.000 claims description 5
- 108090000631 Trypsin Proteins 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 239000001963 growth medium Substances 0.000 claims description 5
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 5
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 5
- GNSKLFRGEWLPPA-UHFFFAOYSA-M potassium dihydrogen phosphate Chemical compound [K+].OP(O)([O-])=O GNSKLFRGEWLPPA-UHFFFAOYSA-M 0.000 claims description 5
- LWIHDJKSTIGBAC-UHFFFAOYSA-K potassium phosphate Substances [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 239000012588 trypsin Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 8
- 230000003993 interaction Effects 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 25
- 239000000243 solution Substances 0.000 description 8
- 230000003078 antioxidant effect Effects 0.000 description 7
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 6
- 238000001994 activation Methods 0.000 description 6
- 239000002131 composite material Substances 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 241000512259 Ascophyllum nodosum Species 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 241001480978 Pyropia haitanensis Species 0.000 description 4
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 230000004913 activation Effects 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000002401 inhibitory effect Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000012488 sample solution Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- 241000206607 Porphyra umbilicalis Species 0.000 description 2
- 230000002292 Radical scavenging effect Effects 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
- 238000011081 inoculation Methods 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000283763 Acetobacter aceti Species 0.000 description 1
- 235000007847 Acetobacter aceti Nutrition 0.000 description 1
- 102100030988 Angiotensin-converting enzyme Human genes 0.000 description 1
- 101710185050 Angiotensin-converting enzyme Proteins 0.000 description 1
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010008111 Cerebral haemorrhage Diseases 0.000 description 1
- 206010008132 Cerebral thrombosis Diseases 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 1
- 241001428166 Eucheuma Species 0.000 description 1
- 229920000855 Fucoidan Polymers 0.000 description 1
- HTTJABKRGRZYRN-UHFFFAOYSA-N Heparin Chemical compound OC1C(NC(=O)C)C(O)OC(COS(O)(=O)=O)C1OC1C(OS(O)(=O)=O)C(O)C(OC2C(C(OS(O)(=O)=O)C(OC3C(C(O)C(O)C(O3)C(O)=O)OS(O)(=O)=O)C(CO)O2)NS(O)(=O)=O)C(C(O)=O)O1 HTTJABKRGRZYRN-UHFFFAOYSA-N 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 241000195474 Sargassum Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000004520 agglutination Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000004996 alkyl benzenes Chemical class 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229960002897 heparin Drugs 0.000 description 1
- 229920000669 heparin Polymers 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000000338 in vitro Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 231100000225 lethality Toxicity 0.000 description 1
- 235000019421 lipase Nutrition 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
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000013641 positive control Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005303 weighing Methods 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L17/65—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
- 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
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using 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
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Edible Seaweed (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
The invention belongs to the field of enzyme processing, and particularly relates to seaweed enzyme powder and a preparation method thereof, wherein the preparation method comprises the following steps: s1, selecting and shearing seaweed raw materials, adding water, adding complex enzyme for enzymolysis, and simultaneously assisting ultrasonic treatment to obtain seaweed enzymatic hydrolysate; the compound enzyme comprises Protamex enzyme, neutral protease and cellulase; s2, putting the seaweed enzymatic hydrolysate obtained in the step S1 into a fermentation tank, inoculating bacillus subtilis, then inoculating saccharomycetes, fermenting in the fermentation tank, filtering impurities after fermentation is finished, and performing vacuum drying to obtain seaweed ferment primary powder; s3, adding a surfactant into the primary seaweed ferment powder obtained in the step S2, uniformly mixing, and performing spray drying to obtain the seaweed ferment powder. According to the invention, the seaweed fishy smell is effectively removed by selecting a product obtained by carrying out enzymolysis and fermentation processes on the complex enzyme with a specific component under the interaction of the surfactants, so that the seaweed ferment powder without fishy smell and with good oxidation resistance is prepared.
Description
Technical Field
The invention belongs to the technical field of enzyme processing, and particularly relates to seaweed enzyme powder and a preparation method thereof.
Background
The seaweed is marine vegetables such as kelp, laver, seaweed, undaria pinnatifida and eucheuma, contains protein, fat, carbohydrate, a plurality of vitamins and mineral substances which are necessary for human bodies, and has much higher nutritional value than terrestrial vegetables. The sugar content in seaweed such as kelp and laver is up to 30-57%. The fucoidan has heparin activity, and has effects of inhibiting animal erythrocyte agglutination reaction, and preventing blood pressure increase due to blood viscosity increase. Selenium element in Sargassum has effects of protecting heart, reducing incidence of cardiovascular diseases, blocking cancer cell metabolism, inhibiting division and growth of cancer cell, and can be used for preventing apoplexy, cerebral thrombosis, and cerebral hemorrhage, and reducing lethality rate and disability rate. However, the existence of the fishy smell of seaweeds is caused by volatile components such as hydrocarbons, phenols, aldehydes, alkyl benzene, terpenes, alcohols, ketones, acids, esters and organic compounds containing nitrogen and halogen elements in the seaweeds, and the range of direct utilization is limited because the seaweeds have the fishy smell. At present, most seaweed products circulating in the market have the problems of heavy fishy smell, extremely difficult dissolution of powdery products, uneven turbid state and the like. Therefore, how to effectively remove the fishy smell of the seaweed product and retain higher active ingredients to prepare the seaweed product which is healthy and suitable for the drinking habit of Chinese people is a technical problem which is urgently solved by the technical personnel in the field.
Patent document CN111772182A discloses a seaweed ferment and a preparation method thereof, wherein the method comprises the following steps: (1) cleaning porphyra haitanensis and removing impurities; (2) mixing the porphyra haitanensis treated in the step (1) with water, sterilizing, and then adding saccharomyces cerevisiae and lactobacillus for mixed fermentation, or firstly adding saccharomyces cerevisiae for fermentation and then adding lactobacillus for fermentation so as to obtain seaweed ferment fermentation liquor; (3) and concentrating the seaweed fermentation liquor, and directly filling and sterilizing or preparing into dry powder for storage. The enzyme prepared by the method improves the dissolving dispersibility of the porphyra haitanensis, reduces the peculiar smell of the porphyra haitanensis, thereby providing the seaweed enzyme which has uniform texture, good flavor, strong inhibiting effect on ACE, lipase and alpha-glucosidase and important promoting effect on the health of people with hypertension, hyperlipidemia, atherosclerosis and low immunity. But it cannot effectively remove the fishy smell of seaweeds.
Patent document CN105852115A discloses a production method of a composite seaweed ferment, which provides a production method of a seaweed ferment, comprising the following steps: adding water into seaweed, grinding into seaweed slurry, and performing enzymolysis to obtain a composite seaweed enzymolysis solution; adding carbohydrate and water into the composite seaweed enzymatic hydrolysate, inoculating bacillus subtilis and yeast for fermentation, stopping fermentation when reducing sugar in the fermentation liquor is less than or equal to 20.0g/L, and extracting the fermentation liquor to obtain primary composite seaweed enzyme stock solution; adding carbohydrate and water into the residue obtained by extracting the fermentation liquor of the primary composite seaweed ferment raw liquor, inoculating bifidobacterium, bacillus natto and bacillus aceticus, and fermenting to obtain secondary composite seaweed ferment liquor. The invention has the beneficial effects that: when the reducing sugar in the fermentation liquor is less than or equal to 20.0g/L, the fermentation is stopped, the residue left after the fermentation liquor is extracted is inoculated and then is continuously fermented, the raw materials are fully utilized, the aging time in the later period is reduced, the yield is greatly improved, and the production period is shortened. But it cannot effectively remove the fishy smell of seaweeds.
Disclosure of Invention
The invention aims to provide a preparation method of seaweed ferment powder, the prepared seaweed ferment powder can effectively remove fishy smell and has high oxidation resistance.
In order to achieve the purpose, the invention adopts the following technical scheme: a preparation method of seaweed ferment powder comprises the following steps:
s1, selecting and shearing seaweed raw materials meeting food hygiene standards, adding water, adding complex enzyme for enzymolysis, and simultaneously assisting ultrasonic treatment to obtain seaweed enzymatic hydrolysate; the compound enzyme comprises Protamex enzyme, neutral protease and cellulase;
s2, putting the seaweed enzymatic hydrolysate obtained in the step S1 into a fermentation tank, inoculating activated bacillus subtilis, inoculating activated saccharomycetes into the fermentation tank, fermenting at the temperature of 30-50 ℃ for 12-48 hours, filtering impurities after fermentation is finished, and performing vacuum drying to obtain seaweed enzyme primary powder;
s3, adding a surfactant into the primary seaweed ferment powder obtained in the step S2, uniformly mixing, and performing spray drying to obtain the seaweed ferment powder.
Preferably, the total enzyme activity of the complex enzyme in the step S1 is 10-20 ten thousand U/g, and the mass part ratio of the Protamex enzyme, the neutral protease and the cellulase is (3-5): 1: 1.5.
preferably, the seaweed raw material and the compound enzyme are mixed according to the mass part ratio of (10-15): 2.
preferably, in the step S2, the inoculation amount of the bacillus subtilis is 1-5% of the volume of the seaweed enzymolysis solution, and the inoculation amount of the yeast is 1% of the volume of the seaweed enzymolysis solution.
Preferably, the enzymolysis temperature in the step S1 is 40-55 ℃, and the enzymolysis time is 30-60 min.
Preferably, the surfactant in step S3 includes sophorolipid and pullulan, and the mass ratio of sophorolipid to pullulan is 1.25: (5-7).
Preferably, in the step S3, the mass ratio of the surfactant to the primary seaweed ferment powder is 1.5: (3-5).
Preferably, the frequency of the ultrasound in the step S1 is 20-25 kHz, and the power is 100-400W.
Preferably, the culture medium in the fermentation tank of step S2 is composed of the following raw materials by mass percent: 1-5% of glucose, 1-5% of trypsin, 1-2% of monopotassium phosphate and 88-95% of purified water.
In addition, the invention also claims the seaweed ferment powder prepared by the preparation method of the seaweed ferment powder, and the seaweed ferment powder is edible, has no fishy smell and also has an antioxidant effect.
Compared with the prior art, the invention has the following beneficial effects:
(1) according to the invention, the seaweed raw material is hydrolyzed by using the compound enzyme with a specific component, so that the content of effective active ingredients in an enzymolysis product can be effectively increased, and the antioxidant capacity of the final seaweed ferment powder is improved.
(2) According to the invention, the surfactant and the compound enzyme with specific components are added, and the seaweed product with fishy smell can be effectively removed through the action of the compound enzyme on the seaweed raw material and the mutual reaction between the surfactant and the fermented seaweed ferment primary powder, so that the prepared seaweed ferment powder has strong fragrance and no unpleasant smell, and the requirements of consumers are met.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example 1 seaweed ferment powder of the invention and preparation method thereof
The preparation method comprises the following steps: s1, selecting a kelp raw material meeting the food hygiene standard, shearing, adding water, adding a complex enzyme with the total enzyme activity of 10 ten thousand U/g for enzymolysis, wherein the enzymolysis temperature is 40 ℃, the enzymolysis time is 30min, and simultaneously assisting ultrasonic treatment, the ultrasonic frequency is 20kHz, and the power is 100W to obtain a seaweed enzymolysis liquid; the compound enzyme in the step S1 is Protamex enzyme, neutral protease and cellulase, and the mass part ratio of the Protamex enzyme, the neutral protease and the cellulase is 3: 1: 1.5, the ratio of the seaweed raw material to the compound enzyme in parts by mass is 5: 1;
s2, putting the seaweed enzymatic hydrolysate obtained in the step S1 into a fermentation tank, wherein a culture medium in the fermentation tank consists of the following raw materials in percentage by mass: inoculating activated bacillus subtilis accounting for 1% of the volume of a seaweed enzymolysis solution by using 3% of glucose, 1% of trypsin, 1% of monopotassium phosphate and 95% of purified water, inoculating activated saccharomycetes accounting for 1% of the volume of the seaweed enzymolysis solution into a fermentation tank, wherein the activation adopts a conventional activation process in the field, fermenting for 48 hours at the temperature of 30 ℃, filtering impurities after the fermentation is finished, and performing vacuum drying to obtain seaweed ferment primary powder;
s3, adding sophorolipid and pullulan into the primary seaweed ferment powder obtained in the step S2, wherein the mass ratio of sophorolipid to pullulan is 1.25: 5, the mass ratio of the total mass of the sophorolipid and the pullulan to the primary seaweed ferment powder is 1.5: and 3, uniformly mixing, and then carrying out spray drying to obtain the edible seaweed ferment powder.
Example 2 seaweed ferment powder of the invention and preparation method thereof
The preparation method comprises the following steps: s1, selecting a kelp raw material meeting the food hygiene standard, shearing, adding water, adding a complex enzyme with the total enzyme activity of 15 ten thousand U/g for enzymolysis, wherein the enzymolysis temperature is 45 ℃, the enzymolysis time is 40min, and simultaneously assisting ultrasonic treatment, the ultrasonic frequency is 25kHz, and the power is 200W to obtain a seaweed enzymolysis liquid; the complex enzyme in the step S1 is Protamex enzyme, neutral protease and cellulase, wherein the mass part ratio of Protamex enzyme to neutral protease to cellulase is 4: 1: 1.5, the ratio of the seaweed raw material to the compound enzyme in parts by mass is 6: 1;
s2, putting the seaweed enzymatic hydrolysate obtained in the step S1 into a fermentation tank, wherein a culture medium in the fermentation tank consists of the following raw materials in percentage by mass: inoculating activated bacillus subtilis accounting for 2% of the volume of the seaweed enzymolysis liquid by 5% of glucose, 1% of trypsin, 2% of monopotassium phosphate and 92% of purified water, inoculating activated saccharomycetes accounting for 1% of the volume of the seaweed enzymolysis liquid into a fermentation tank, wherein the activation adopts a conventional activation process in the field, fermenting for 36 hours at the temperature of 40 ℃, filtering impurities after the fermentation is finished, and performing vacuum drying to obtain seaweed ferment primary powder;
s3, adding sophorolipid and pullulan into the primary seaweed ferment powder obtained in the step S2, wherein the mass ratio of sophorolipid to pullulan is 1.25: 6, the mass ratio of the total mass of the sophorolipid and the pullulan to the primary seaweed ferment powder is 1.5: and 4, uniformly mixing, and then carrying out spray drying to obtain the edible seaweed ferment powder.
Example 3 seaweed ferment powder of the invention and preparation method thereof
The preparation method comprises the following steps: s1, selecting a kelp raw material meeting the food hygiene standard, shearing, adding water, adding a complex enzyme with the total enzyme activity of 20 ten thousand U/g for enzymolysis, wherein the enzymolysis temperature is 55 ℃, the enzymolysis time is 60min, and simultaneously assisting ultrasonic treatment, the ultrasonic frequency is 25kHz, and the power is 400W to obtain a seaweed enzymolysis liquid; the complex enzyme in the step S1 is Protamex enzyme, neutral protease and cellulase, wherein the mass part ratio of Protamex enzyme to neutral protease to cellulase is 5: 1: 1.5, the ratio of the seaweed raw material to the compound enzyme in parts by mass is 7.5: 1;
s2, putting the seaweed enzymatic hydrolysate obtained in the step S1 into a fermentation tank, wherein a culture medium in the fermentation tank consists of the following raw materials in percentage by mass: inoculating activated bacillus subtilis with the volume of 3% of the volume of a seaweed enzymolysis solution by using 5% of glucose, 5% of trypsin, 2% of monopotassium phosphate and 88% of purified water, inoculating activated saccharomycetes with the volume of 1% of the volume of the seaweed enzymolysis solution into a fermentation tank, wherein the activation adopts a conventional activation process in the field, fermenting for 12 hours at the temperature of 50 ℃, filtering impurities after the fermentation is finished, and performing vacuum drying to obtain seaweed ferment primary powder;
s3, adding sophorolipid and pullulan into the primary seaweed ferment powder obtained in the step S2, wherein the mass ratio of sophorolipid to pullulan is 1.25: 7, the mass ratio of the total mass of the sophorolipid and the pullulan to the primary seaweed ferment powder is 1.5: and 5, uniformly mixing, and then carrying out spray drying to obtain the edible seaweed ferment powder.
Comparative example 1, seaweed ferment powder and preparation method thereof
The comparative example differs from example 2 only in that: the neutral protease was replaced by an equivalent mass of cellulase.
The preparation method refers to example 2.
Comparative example 2, seaweed ferment powder and preparation method thereof
The comparative example differs from example 2 only in that: the Protamex enzyme was replaced with an equivalent mass of cellulase.
The preparation method refers to example 2.
Comparative example 3, seaweed ferment powder and preparation method thereof
The comparative example differs from example 2 only in that: protamex enzyme was replaced with xylanase of equivalent quality.
The preparation method refers to example 2.
Comparative example 4, seaweed ferment powder and preparation method thereof
The comparative example differs from example 2 only in that: sophorolipid and pullulan were not added.
The preparation method refers to example 2.
Comparative example 5, seaweed ferment powder and preparation method thereof
The comparative example differs from example 2 only in that: the sophorolipid was replaced by an equivalent mass of pullulan.
The preparation method refers to example 2.
Test example I, in vitro antioxidant Activity study
Firstly, experimental samples: the algal ferment powders prepared in examples 1 to 3 and comparative examples 1 to 5.
Second, Experimental methods
Determination of DPPH radical scavenging Capacity:
weighing 75mg of sample, dissolving the sample with distilled water, fixing the volume to a scale mark in a 25mL volumetric flask, and diluting the sample into a seaweed ferment sample solution with the concentration of 3.0 mg/mL. 1mL of each sample solution was added to 2mL of DPPH (0.1mM in methanol), mixed, left in the dark at room temperature for 30min, and the absorbance was measured at 517 nm. Distilled water is used as a blank group, ascorbic acid (Vc) is used as a positive control, and all samples are measured in parallel, and three groups are subjected to average value calculation. The clearance capacity is expressed by the clearance rate, and the calculation formula is as follows:
the clearance (%) ([ A0- (Ai-A1) ]/A0X 100% (1)
Wherein, A0-absorbance of blank group (1mL distilled water instead of algal ferment sample);
ai-absorbance of the sample solution;
a1-absorbance of 2mL methanol instead of DPPH.
Third, experimental results
The antioxidant capacity of each sample is shown in table 1.
TABLE 1 investigation of antioxidant Activity of samples
| Group of | DPPH radical scavenging ratio (%) |
| Vitamin C | 98.14 |
| Example 1 | 95.87 |
| Example 2 | 97.51 |
| Example 3 | 96.30 |
| Comparative example 1 | 83.14 |
| Comparative example 2 | 82.01 |
| Comparative example 3 | 79.84 |
| Comparative example 4 | 85.41 |
| Comparative example 5 | 87.02 |
As can be seen from the data in table 1, the seaweed ferment powder prepared in the embodiments 1 to 3 of the present invention has a high DPPH free radical scavenging rate, and compared with the experimental data in the comparative examples 1 to 5, the seaweed ferment powder prepared in the present invention can effectively increase the content of the antioxidant active component in the seaweed by treating the seaweed raw material with the complex enzyme and the fermentation preparation method, and the antioxidant ability of the seaweed powder is further enhanced by the interaction between the fermentation product and the added surfactant.
Test example two, sensory evaluation
First, experiment method
The seaweed ferment powder prepared in the examples 1-3 and the comparative examples 1-5 are subjected to sensory evaluation on three aspects of smell (fresh aroma and fishy smell), mouthfeel (fishy and bitter taste and peculiar smell) and overall acceptability, the numbers are randomly numbered, 10 trained sensory evaluation personnel carry out scoring according to the standard of table 2, the greater the score is, the better the flavor is, the more acceptable the flavor is, and finally the scoring is averaged, which is shown in table 3.
TABLE 2 Scoring criteria
Second, experimental results
The sensory scoring results for each sample are shown in table 3.
TABLE 3 results of the experiment
| Group of | Mean score |
| Example 1 | 4.9 |
| Example 2 | 5.0 |
| Example 3 | 4.8 |
| Comparative example 1 | 3.4 |
| Comparative example 2 | 3.2 |
| Comparative example 3 | 3.0 |
| Comparative example 4 | 3.6 |
| Comparative example 5 | 3.8 |
As can be seen from the data in table 3, the average values of the scores of the seaweed ferment powders prepared in examples 1 to 3 are all greater than 4, the overall smell and aroma are strong, no unpleasant smell exists, and sensory evaluation personnel consider that the taste is free of fishy and bitter taste and no unpleasant smell, and the seaweed ferment powders are generally very acceptable. In comparative examples 1 to 3, due to the lack of interaction among the neutral protease of the complex enzyme, Protamex enzyme and cellulase, the finally prepared seaweed enzyme powder lacks fresh fragrance in smell and still has obvious fishy and bitter taste; in comparative examples 4-5, due to the lack of the interaction between the sophorolipid and pullulan, which are surfactants, the prepared seaweed ferment still has fishy smell, so that the seaweed ferment powder can effectively remove the fishy smell and the bitter taste of the seaweed and keep the fresh fragrance of the seaweed only under the synergistic action of the neutral protease, the Protamex enzyme and the cellulase, which are specific components, and under the combined action of the surfactants, so that the seaweed ferment powder has rich fragrance, no bad smell and delicious flavor, and is easily accepted by consumers.
The foregoing embodiments are merely illustrative of the principles and utilities of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or change the above-mentioned embodiments without departing from the spirit and scope of the present invention. Accordingly, it is intended that all equivalent modifications or changes which can be made by those skilled in the art without departing from the spirit and technical spirit of the present invention be covered by the claims of the present invention.
Claims (10)
1. The preparation method of the seaweed ferment powder is characterized by comprising the following steps:
s1, selecting and shearing seaweed raw materials meeting food hygiene standards, adding water, adding complex enzyme for enzymolysis, and simultaneously assisting ultrasonic treatment to obtain seaweed enzymatic hydrolysate; the compound enzyme comprises Protamex enzyme, neutral protease and cellulase;
s2, putting the seaweed enzymatic hydrolysate obtained in the step S1 into a fermentation tank, inoculating activated bacillus subtilis, inoculating activated saccharomycetes into the fermentation tank, fermenting at the temperature of 30-50 ℃ for 12-48 hours, filtering impurities after fermentation is finished, and performing vacuum drying to obtain seaweed enzyme primary powder;
s3, adding a surfactant into the primary seaweed ferment powder obtained in the step S2, uniformly mixing, and performing spray drying to obtain the seaweed ferment powder.
2. The preparation method of claim 1, wherein the total enzyme activity of the complex enzyme in the step S1 is 10-20 ten thousand U/g, and the mass part ratio of the Protamex enzyme, the neutral protease and the cellulase is (3-5): 1: 1.5.
3. the preparation method of claim 2, wherein the seaweed material and the complex enzyme are mixed in a mass ratio of (10-15): 2.
4. the method according to claim 1, wherein the Bacillus subtilis is inoculated in an amount of 1-5% by volume of the algal enzymatic hydrolysate in step S2, and the yeast is inoculated in an amount of 1% by volume of the algal enzymatic hydrolysate.
5. The preparation method according to claim 1, wherein in the step S1, the enzymolysis temperature is 40-55 ℃, and the enzymolysis time is 30-60 min.
6. The method according to claim 1, wherein the surfactant in step S3 comprises sophorolipid and pullulan, and the mass ratio of sophorolipid to pullulan is 1.25: (5-7).
7. The method according to claim 6, wherein in step S3, the mass ratio of the surfactant to the primary seaweed ferment powder is 1.5: (3-5).
8. The method according to claim 1, wherein the ultrasonic wave of step S1 has a frequency of 20 to 25kHz and a power of 100 to 400W.
9. The method of claim 1, wherein the culture medium in the fermentor of step S2 is composed of the following raw materials by weight percentage: 1-5% of glucose, 1-5% of trypsin, 1-2% of monopotassium phosphate and 88-95% of purified water.
10. The algal ferment powder prepared by the method of any one of claims 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210062481.3A CN114431457A (en) | 2022-01-19 | 2022-01-19 | Seaweed ferment powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210062481.3A CN114431457A (en) | 2022-01-19 | 2022-01-19 | Seaweed ferment powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114431457A true CN114431457A (en) | 2022-05-06 |
Family
ID=81368131
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210062481.3A Pending CN114431457A (en) | 2022-01-19 | 2022-01-19 | Seaweed ferment powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114431457A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146150A (en) * | 2014-08-26 | 2014-11-19 | 威海市世代海洋生物科技有限公司 | Seaweed biological feed and preparation method thereof |
| CN104705709A (en) * | 2015-04-07 | 2015-06-17 | 青岛海洋生物医药研究院股份有限公司 | Method for producing algae ferment through double-term fermentation |
| CN105852115A (en) * | 2016-05-16 | 2016-08-17 | 福建亿达食品有限公司 | Production method for algae enzymes |
| CN112680492A (en) * | 2020-12-04 | 2021-04-20 | 广州天启生物科技有限公司 | Fishy smell-free low-molecular-weight oyster peptide and preparation method thereof |
| CN113647629A (en) * | 2021-07-31 | 2021-11-16 | 华南理工大学 | Seaweed health food base material for resisting diabetes and application thereof |
-
2022
- 2022-01-19 CN CN202210062481.3A patent/CN114431457A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146150A (en) * | 2014-08-26 | 2014-11-19 | 威海市世代海洋生物科技有限公司 | Seaweed biological feed and preparation method thereof |
| CN104705709A (en) * | 2015-04-07 | 2015-06-17 | 青岛海洋生物医药研究院股份有限公司 | Method for producing algae ferment through double-term fermentation |
| CN105852115A (en) * | 2016-05-16 | 2016-08-17 | 福建亿达食品有限公司 | Production method for algae enzymes |
| CN112680492A (en) * | 2020-12-04 | 2021-04-20 | 广州天启生物科技有限公司 | Fishy smell-free low-molecular-weight oyster peptide and preparation method thereof |
| CN113647629A (en) * | 2021-07-31 | 2021-11-16 | 华南理工大学 | Seaweed health food base material for resisting diabetes and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109717340B (en) | Fermentation preparation method of two-step cordyceps militaris enzyme combined with composite enzymolysis | |
| CN110916177B (en) | Method for preparing kelp enzyme by enzyme fermentation coupling technology | |
| CN103238892A (en) | Production method of smallanthus sonchifolius normal juice and normal juice powder | |
| CN116064685B (en) | Preparation process and application of eurotium cristatum fermented edible traditional Chinese medicine | |
| CN102344872B (en) | Method for preparing sweet potato yellow wine containing anthocyanidin | |
| CN108433101A (en) | A kind of method that leaf of bamboo Ultramicro-powder prepares leaf of bamboo ferment and leaf of bamboo enzyme beverage | |
| CN111557434A (en) | Method for preparing predigested black fungus nutritional product | |
| CN107569433B (en) | Tyrosinase inhibitor extracted from yellow wine lees and preparation method thereof | |
| CN113412893A (en) | Preparation method of low-sugar high-fiber pear juice beverage | |
| CN110604299B (en) | Rosa roxburghii mushroom oral liquid and preparation method thereof | |
| CN114732835B (en) | Multi-effect red algae holo-extracts and preparation method and application thereof | |
| CN106701522A (en) | Method for fermenting fruit vinegar by utilizing water-chestnuts | |
| CN114431457A (en) | Seaweed ferment powder and preparation method thereof | |
| CN109090571A (en) | A kind of passion fruit flavor catsup and preparation method thereof | |
| CN115251269A (en) | Production process of cyperus instant pure powder | |
| CN114601086A (en) | Lycium ruthenicum fruit and apple compound fermented beverage and preparation method thereof | |
| CN108102841A (en) | A kind of preparation method of honeysuckle-sweet tea persimmon ferment composite beverage | |
| CN113040305A (en) | Fermented pumpkin pulp rich in pumpkin polysaccharide and preparation method thereof | |
| CN111100778A (en) | Multifunctional kelp health-care purple vinegar beverage | |
| CN109266504A (en) | A kind of preparation method of pure natural Fructus Chaenomelis fruit vinegar | |
| CN108048291A (en) | A kind of garlic health wine rich in garlic polysaccharide and preparation method thereof | |
| CN113017046B (en) | Preparation method of black garlic juice, preparation method of black garlic vinegar and black garlic vinegar prepared by preparation method | |
| CN110106029B (en) | Orange peel and citrus pulp detergent as well as preparation method and application thereof | |
| CN105533706A (en) | Chinese pine needle ferment and production method thereof | |
| Barakat et al. | Economic Exploitation of Rejected Watermelon Fruits as a Potential Source of Renewable Energy |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220506 |