CN106819718A - A kind of preparation method of fermented type seaweed beverage - Google Patents
A kind of preparation method of fermented type seaweed beverage Download PDFInfo
- Publication number
- CN106819718A CN106819718A CN201510890312.9A CN201510890312A CN106819718A CN 106819718 A CN106819718 A CN 106819718A CN 201510890312 A CN201510890312 A CN 201510890312A CN 106819718 A CN106819718 A CN 106819718A
- Authority
- CN
- China
- Prior art keywords
- preparation
- fermentation
- enzymolysis
- fermented type
- time
- 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 43
- 235000013361 beverage Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 41
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 229940088598 enzyme Drugs 0.000 claims description 18
- 241000894006 Bacteria Species 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 12
- 108091005804 Peptidases Proteins 0.000 claims description 12
- 239000004365 Protease Substances 0.000 claims description 12
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 12
- 229940106157 cellulase Drugs 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 230000032683 aging Effects 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 241000235342 Saccharomycetes Species 0.000 claims description 9
- 239000012530 fluid Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 239000006025 fining agent Substances 0.000 claims description 6
- 238000010612 desalination reaction Methods 0.000 claims description 4
- 239000002778 food additive Substances 0.000 claims description 4
- 235000013373 food additive Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 3
- -1 pectase Proteins 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000009923 sugaring Methods 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 7
- 230000007062 hydrolysis Effects 0.000 abstract description 4
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Natural products CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 25
- 230000001476 alcoholic effect Effects 0.000 description 12
- 229960000583 acetic acid Drugs 0.000 description 9
- 239000000052 vinegar Substances 0.000 description 8
- 235000021419 vinegar Nutrition 0.000 description 8
- 239000000243 solution Substances 0.000 description 6
- 239000001913 cellulose Substances 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 4
- 235000010980 cellulose Nutrition 0.000 description 4
- 239000001509 sodium citrate Substances 0.000 description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002054 inoculum Substances 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000008827 biological function Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A kind of preparation method of fermented type seaweed beverage, preparation method includes pretreatment, enzymolysis, filtering, secondary fermentation, allotment etc., using complex enzyme hydrolysis technology and secondary submerged fermentation technology, good mouthfeel, nutritious is obtained, it is easy to the seaweed beverage being absorbed by the body.
Description
Technical field
The present invention relates to the production method of drink, more particularly, to a kind of preparation of fermented type seaweed beverage
Method.
Background technology
Marine alga is the algae for living in the sea, and is the cryptogam of plant kingdom, is widely distributed in low tide
The place of the neritic province domain-flood and field handing-over below line.China's marine alga yield position is at the forefront in the world,
Marine alga has abundant nutritive value and various biological function, has long edible history in China.
Contain the battalion of the needed by human body such as rich in protein, polysaccharose substance, amino acid, vitamin in marine alga
Material is supported, strengthens the working research exploitation of seaweeds, be listed in China's emphasis development project, had
Far-reaching strategic importance.
Seaweed beverage in the market has active ingredient and retains imperfect, in fishy smell, mouthfeel,
The problems such as having a poor flavour, the preparation technology for developing new seaweed beverage for improving marine alga utilization ratio,
Development of Marine economy has great significance.
The content of the invention
It is an object of the invention to provide a kind of preparation method of fermented type seaweed beverage, with solve nutrition into
Point extraction efficiency is not high, the problems such as poor taste.
A kind of preparation method of fermented type seaweed beverage, comprises the following steps：
1. goes the removal of impurity after taking new fresh seaweed desalination, is homogenized after crushing, obtains seaweed puree；
2. adds complex enzyme in seaweed puree, and stirring enzymolysis obtains marine alga enzymolysis liquid, described multiple
Synthase includes at least two in cellulase, pectase, protease；
3. after the filtering of marine algas enzymolysis liquid, sugaring；
4. alcohol fermentation yeast bacterium anaerobic fermentation is added after sterilizings；
5. continues to ferment after adding acetic fermentation saccharomycete, obtains zymotic fluid；
6. adds fining agent to zymotic fluid, obtains in the bright transparent clarified solution of chartreuse；
7. in the environment of sealing to clarified solution ageing；
8. adds food additives, and fermented type seaweed beverage is obtained after sterilizing.
4. the step is addition alcohol fermentation yeast bacterium anaerobic fermentation after sterilizing, with the saccharomycete after domestication,
In alcoholic fermentation is carried out at 30 DEG C, inoculum concentration is 1%, treats that alcoholic strength and residual sugar reach setting, typically
72h or so, terminates alcoholic fermentation.
5. the step to continue to ferment after adding acetic fermentation saccharomycete, obtains zymotic fluid, specific steps
It is acetic acid bacteria seed after being tamed to addition 10% in alcoholic fermented liquor, in constant-temperature table, with
The rotating speed of 120r/min, carries out acetic fermentation at a temperature of 30 DEG C.Treat that acidity (with acetometer) reaches
4.52g/100mL, typically about 84h are reached, terminates acetic fermentation, diatomite filters to obtain seaweed vinegar.
Polysaccharose substance in marine alga has strengthen immunity and active anticancer, but conventional method is more
Sugared recovery rate is relatively low, and wherein enzymolysis process is main limiting factor, from the preparation method of above-mentioned drink
As can be seen that the present invention uses complex enzyme hydrolysis technology, using cellulase, pectase and protease,
Enzymolysis efficiency can be effectively improved, polysaccharide yield is improved.
The step 2. middle complex enzyme by the cellulase of 1-4 weight portions and the pectase of 0.5-2 weight portions
Composition.
Preferably, the step 2. cellulase, 0.5-2 weight portion of the middle complex enzyme by 1-4 weight portions
Pectase and 0.5-2 weight portions protease composition.
Further, the step 2. middle complex enzyme by the cellulase of 2 weight portions, 1 weight portion
The protease composition of pectase and 1 weight portion.
According to the ratio of cellulose, pectin and vegetable protein in seaweed puree, and cellulase, fruit
The enzymolysis speed under given conditions of glue enzyme and protease, through those skilled in the art's test of many times,
With 2:1:The use ratio of 1 cellulase, pectase and protease can make cellulose, pectin,
And vegetable protein hydrolyzes complete to a certain extent, improves enzymolysis efficiency and polysaccharide yield simultaneously.
The local flavor and mouthfeel of drink are always the very scabrous problem of seaweeds drink, are often needed in production
Substantial amounts of food additives are added to be reconciled in drink, the present invention uses secondary submerged fermentation skill
Art, product has natural fermented fragrance, and is more beneficial for absorption of human body.
Step 4. described in tame after saccharomycete for choose active dry yeast, activated, and add
Marine alga enzymolysis liquid carries out domestication culture as culture medium, and gained yeast can be carried out in marine alga juice well
Growth and breeding is metabolized, and the yeast is just as the special yeast strain of marine alga liquid alcoholic fermentation.
Step 5. described in tame after acetic acid bacteria be to add marine alga alcoholic fermentation after acetic acid bacteria is activated
Liquid carries out domestication culture as culture medium, and gained acetic acid bacteria can give birth to preferably in marine alga alcohol fermentation liquid
Breeding long, the strain can be used as seaweed ethylic acid fermented special bacteria and use.
2. middle enzymolysis environment temperature is controlled in 45-65 DEG C, enzymolysis time 4-8h the step；The step
Rapid fermentation time 4. is 60-80h；Step fermentation time 5. is 70-90h；The step is 7.
The ageing time be 20-40 days.
Preferably, 2. middle enzymolysis environment temperature is controlled in 45-55 DEG C, enzymolysis time 5-7h the step；
Step fermentation time 4. is 65-75h；Step fermentation time 5. is 75-85h；It is described
The step ageing time 7. is 25-35 days.
Further, 2. middle enzymolysis environment temperature is controlled in 50 DEG C, enzymolysis time 6h the step；
Step fermentation time 4. is 72h；Step fermentation time 5. is 84h；The step is 7.
The ageing time be 30 days.
Cellulase has preferable activity at 45-55 DEG C, and pectase has preferable activity at 15-55 DEG C,
At 50 DEG C, the protease used in the present invention has preferable activity at 50-65 DEG C to optimal active temperature,
Therefore the temperature control of enzymolysis step, at 45-65 DEG C, coordinates corresponding enzymolysis time in the present invention, reaches
Optimal hydrolysis result.
Seaweed vinegar after ageing, due to sugar, alcohol, organic acid, glycerine, amino acid contained by itself
Deng composition, by redox and intermolecular polymerization, the shape of pigment and fragrance is may advantageously facilitate
Into so that seaweed vinegar has more strong fruit vinegar flavor.
The compound clarifier that 6. step uses is pectin-gelatin-compounded fining agent, compound clarifier
In contain colloid composition, it is negatively charged, can further adsorb the protein not digested, pectase enters
One step decomposes the pectin not digested, and clarifies drink, improves the quality of drink.
The step 8. in food additives include sodium citrate.
Because acetic acid has extremely strong pungent taste, even if to the seaweed vinegar dilute with water after ageing 30 days
After also be difficult to drink.Therefore a certain amount of oligosaccharide and fruit are added in present invention seaweed vinegar after dilution
Juice, so as to relaxing the pungent taste of acetic acid, and adds a certain amount of sodium citrate, makes taste softer,
Harmonizing nature.
The beneficial effects of the invention are as follows：By complex enzyme hydrolysis technology and secondary submerged fermentation technology, obtain
It is good mouthfeel, nutritious, it is easy to the seaweed beverage being absorbed by the body.
Specific embodiment
Embodiment 1
1. goes the removal of impurity after taking new fresh seaweed desalination, is homogenized after crushing, obtains seaweed puree；
2. by 3% addition complex enzyme of magma weight in seaweed puree, the composition of complex enzyme is cellulose to
Enzyme, pectase and protease press 2:1:1 components by weight percent mixing, 6 are digested at a temperature of 50 DEG C
Hour, form marine alga enzymolysis liquid；
3. after the filtering of marine algas enzymolysis liquid, the sucrose of 3% weight portion is added；
4. alcohol fermentation yeast bacterium anaerobic fermentation is added after sterilizings, with the saccharomycete after domestication, in 30 DEG C
Under carry out alcoholic fermentation, inoculum concentration is 1%, treats that alcoholic strength and residual sugar reach setting, after 72h terminate
Alcoholic fermentation；
5. continues to ferment after adding acetic fermentation saccharomycete, obtains zymotic fluid, concretely comprises the following steps and is sent out to alcohol
Acetic acid bacteria seed after 10% domestication is added in ferment mash, in constant-temperature table, with the rotating speed of 120r/min,
Acetic fermentation is carried out at a temperature of 30 DEG C.Treat that acidity (with acetometer) is reached up to 4.52g/100mL,
General about 84h, terminates acetic fermentation, and diatomite filters to obtain seaweed vinegar；
6. adds the fining agent of 2% weight portion to zymotic fluid, obtains in the bright transparent clarified solution of chartreuse；
7. in the environment of sealing to clarified solution ageing 30 days；
8. adds 1% sodium citrate, 5% shitosan, 15% fruit juice that fermented type sea is obtained after sterilizing
Alga beverage, it is filling.
Embodiment 2
1. goes the removal of impurity after taking new fresh seaweed desalination, is homogenized after crushing, obtains seaweed puree；
2. by 3% addition complex enzyme of magma weight in seaweed puree, the composition of complex enzyme is cellulose to
Enzyme, pectase and protease press 3:1:1 components by weight percent mixing, 6 are digested at a temperature of 55 DEG C
Hour, form marine alga enzymolysis liquid；
3. after the filtering of marine algas enzymolysis liquid, the sucrose of 3% weight portion is added；
4. alcohol fermentation yeast bacterium anaerobic fermentation is added after sterilizings, with the saccharomycete after domestication, in 30 DEG C
Under carry out alcoholic fermentation, inoculum concentration is 1%, treats that alcoholic strength and residual sugar reach setting, after 72h terminate
Alcoholic fermentation；
5. continues to ferment after adding acetic fermentation saccharomycete, obtains zymotic fluid, concretely comprises the following steps and is sent out to alcohol
Acetic acid bacteria seed after 10% domestication is added in ferment mash, in constant-temperature table, with the rotating speed of 120r/min,
Acetic fermentation is carried out at a temperature of 30 DEG C.Treat that acidity (with acetometer) is reached up to 4.52g/100mL,
General about 84h, terminates acetic fermentation, and diatomite filters to obtain seaweed vinegar；
6. adds the fining agent of 2% weight portion to zymotic fluid, obtains in the bright transparent clarified solution of chartreuse；
7. in the environment of sealing to clarified solution ageing 30 days；
8. adds 1% sodium citrate, 5% shitosan, 15% fruit juice that fermented type sea is obtained after sterilizing
Alga beverage, it is filling.
Embodiments of the invention have been described in detail above, but the content is only of the invention preferable
Embodiment, it is impossible to be considered as limiting practical range of the invention.It is all according to the present patent application scope institute
The impartial change of work and improvement etc., all should still belong within patent covering scope of the invention.
Claims (8)
1. a kind of preparation method of fermented type seaweed beverage, it is characterised in that：
Comprise the following steps：
1. goes the removal of impurity after taking new fresh seaweed desalination, is homogenized after crushing, obtains seaweed puree；
2. adds complex enzyme, stirring enzymolysis to obtain marine alga enzymolysis liquid, the complex enzyme in seaweed puree
Including at least two in cellulase, pectase, protease；
3. after the filtering of marine algas enzymolysis liquid, sugaring；
4. alcohol fermentation yeast bacterium anaerobic fermentation is added after sterilizings；
5. continues to ferment after adding acetic fermentation saccharomycete, obtains zymotic fluid；
6. adds fining agent to zymotic fluid, obtains in the bright transparent clarified solution of chartreuse；
7. in the environment of sealing to clarified solution ageing；
8. adds food additives, and fermented type seaweed beverage is obtained after sterilizing.
2. the preparation method of a kind of fermented type seaweed beverage according to claim 1, it is characterised in that：
The step 2. middle complex enzyme by the cellulase of 1-4 weight portions and the pectase group of 0.5-2 weight portions
Into.
3. the preparation method of a kind of fermented type seaweed beverage according to claim 1, it is characterised in that：
The step 2. middle complex enzyme by the cellulase of 1-4 weight portions, the pectase of 0.5-2 weight portions and
The protease composition of 0.5-2 weight portions.
4. the preparation method of a kind of fermented type seaweed beverage according to claim 3, it is characterised in that：
The step 2. middle complex enzyme by the cellulase of 2 weight portions, the pectase of 1 weight portion and 1 weight portion
Protease composition.
5. the preparation method of a kind of fermented type seaweed beverage according to claim 1, it is characterised in that：
2. middle enzymolysis environment temperature is controlled in 45-65 DEG C, enzymolysis time 4-8h the step；The step is 4.
Fermentation time be 60-80h；Step fermentation time 5. is 70-90h；The step 7. old
The wine time is 20-40 days.
6. the preparation method of a kind of fermented type seaweed beverage according to claim 5, it is characterised in that：
2. middle enzymolysis environment temperature is controlled in 45-55 DEG C, enzymolysis time 5-7h the step；The step is 4.
Fermentation time be 65-75h；Step fermentation time 5. is 75-85h；The step 7. old
The wine time is 25-35 days.
7. the preparation method of a kind of fermented type seaweed beverage according to claim 5, it is characterised in that：
2. middle enzymolysis environment temperature is controlled in 50 DEG C, enzymolysis time 6h the step；Step fermentation 4.
Time is 72h；Step fermentation time 5. is 84h；The step ageing time 7. is 30
My god.
8. the preparation method of a kind of fermented type seaweed beverage according to claim 1, it is characterised in that：
The compound clarifier that 6. step uses is pectin-gelatin-compounded fining agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510890312.9A CN106819718A (en) | 2015-12-04 | 2015-12-04 | A kind of preparation method of fermented type seaweed beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510890312.9A CN106819718A (en) | 2015-12-04 | 2015-12-04 | A kind of preparation method of fermented type seaweed beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819718A true CN106819718A (en) | 2017-06-13 |
Family
ID=59151371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510890312.9A Pending CN106819718A (en) | 2015-12-04 | 2015-12-04 | A kind of preparation method of fermented type seaweed beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819718A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319235A (en) * | 2017-07-28 | 2017-11-07 | 江苏南大耐雀生物技术有限公司 | A kind of fermented type sea-tangle solid beverage and preparation method thereof |
| CN113974033A (en) * | 2021-10-29 | 2022-01-28 | 上海圣岳生物科技有限公司 | Haematococcus fruit and vegetable enzyme beverage for preventing gout and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6181768A (en) * | 1984-09-28 | 1986-04-25 | Daiichi Seimo Kk | Preparation of alga drink |
| JPS61135579A (en) * | 1984-12-05 | 1986-06-23 | Sanraku Inc | Preparation of alcohol-containing drink using algae |
| CN1097961A (en) * | 1994-05-31 | 1995-02-01 | 宁超美 | The manufacture method of nutritious algae liquid |
| CN103504368A (en) * | 2013-09-18 | 2014-01-15 | 中国科学院天津工业生物技术研究所 | Kelp-flavored food ingredient and preparation method thereof |
| CN103622106A (en) * | 2013-11-21 | 2014-03-12 | 威海家晓食品坊有限公司 | Kelp fermented beverage brewing method |
| CN103704839A (en) * | 2013-12-18 | 2014-04-09 | 王桂宏 | Production method for seaweed beverage |
| CN104328020A (en) * | 2014-10-09 | 2015-02-04 | 青岛嘉瑞生物技术有限公司 | Health care vinegar beverage based on green alga resource utilization |
| KR20150042006A (en) * | 2013-10-10 | 2015-04-20 | 김남균 | Manufacturing method of fermentative drink using pharmaceutical plant |
| CN104789438A (en) * | 2015-04-30 | 2015-07-22 | 合肥不老传奇保健科技有限公司 | Seaweed and lucid ganoderma contained ziziphus jujuba vinegar with radiation protection function and preparation method thereof |
-
2015
- 2015-12-04 CN CN201510890312.9A patent/CN106819718A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6181768A (en) * | 1984-09-28 | 1986-04-25 | Daiichi Seimo Kk | Preparation of alga drink |
| JPS61135579A (en) * | 1984-12-05 | 1986-06-23 | Sanraku Inc | Preparation of alcohol-containing drink using algae |
| CN1097961A (en) * | 1994-05-31 | 1995-02-01 | 宁超美 | The manufacture method of nutritious algae liquid |
| CN103504368A (en) * | 2013-09-18 | 2014-01-15 | 中国科学院天津工业生物技术研究所 | Kelp-flavored food ingredient and preparation method thereof |
| KR20150042006A (en) * | 2013-10-10 | 2015-04-20 | 김남균 | Manufacturing method of fermentative drink using pharmaceutical plant |
| CN103622106A (en) * | 2013-11-21 | 2014-03-12 | 威海家晓食品坊有限公司 | Kelp fermented beverage brewing method |
| CN103704839A (en) * | 2013-12-18 | 2014-04-09 | 王桂宏 | Production method for seaweed beverage |
| CN104328020A (en) * | 2014-10-09 | 2015-02-04 | 青岛嘉瑞生物技术有限公司 | Health care vinegar beverage based on green alga resource utilization |
| CN104789438A (en) * | 2015-04-30 | 2015-07-22 | 合肥不老传奇保健科技有限公司 | Seaweed and lucid ganoderma contained ziziphus jujuba vinegar with radiation protection function and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319235A (en) * | 2017-07-28 | 2017-11-07 | 江苏南大耐雀生物技术有限公司 | A kind of fermented type sea-tangle solid beverage and preparation method thereof |
| CN113974033A (en) * | 2021-10-29 | 2022-01-28 | 上海圣岳生物科技有限公司 | Haematococcus fruit and vegetable enzyme beverage for preventing gout and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102839075B (en) | Production process of fig wine | |
| CN102154084B (en) | Production method of wild kiwi fruit wine | |
| CN103881887A (en) | Fruit vinegar and immobilized production method thereof | |
| CN102559441B (en) | Preparation method of jackfruit white spirit | |
| CN104116109A (en) | Making method for sea-buckthorn fruit vinegar beverage | |
| CN102876559B (en) | Healthcare kelp vinegar and preparation method thereof | |
| CN104983011A (en) | Preparation method of rubus parvifolius and mulberry vinegar beverage | |
| CN102888332B (en) | Preparation method of red date vinegar | |
| CN101469305A (en) | Medlar fruit vinegar and preparation thereof | |
| CN103734826A (en) | Beetroot juice fermentation type sports beverage and preparation method thereof | |
| CN103710249A (en) | Preparation method of pear vinegar | |
| CN103966072A (en) | Strawberry seasoned vinegar and preparation technique thereof | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN102266100A (en) | Method for preparing fermented low-alcohol strawberry juice beverage | |
| CN104473258A (en) | Method for producing winter jujube vinegar beverage and extracting winter jujube polysaccharide from winter jujube residues | |
| CN104312893A (en) | Persimmon vinegar making method | |
| CN103146562A (en) | Processing technology for red bayberry vinegar | |
| CN106819718A (en) | A kind of preparation method of fermented type seaweed beverage | |
| CN104988051A (en) | Making method of Dangshan pear seasoning vinegar | |
| CN104745364A (en) | Processing method for peach wine | |
| CN109593627B (en) | Electric field strengthening brewing process of sea-buckthorn and Chinese wolfberry health-care fruit wine | |
| CN107418827A (en) | A kind of preparation method of zinc supplementation strawberry wine | |
| CN107663487A (en) | A kind of preparation method of litchi spirit | |
| CN105670872A (en) | Directly brewed health fresh purple sweet potato wine and production process therefor | |
| CN103421637A (en) | Mixed fruit wine and preparation method thereof |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170613 |
|
| WD01 | Invention patent application deemed withdrawn after publication |