CN108850773A - A kind of preparation method of the fermentation of seaweed solid beverage rich in viable lactic acid bacteria - Google Patents

Abstract

The invention relates to a seaweed fermented solid beverage rich in live lactic acid bacteria and a preparation method thereof, belonging to the field of seaweed food processing. In the present invention, seaweed is first pulped, and then lactic acid fermentation is carried out. During the fermentation process, activated aroma yeast is added, and the product is prepared by vacuum spray drying. The fresh ester fragrance can effectively eliminate and cover the fishy smell of seaweed, and the product does not need to add additional food flavors to have a fresh fragrance without peculiar smell.

Description

A preparation method of seaweed fermented solid beverage rich in live lactic acid bacteria

technical field

The invention relates to a seaweed fermented solid beverage rich in live lactic acid bacteria and a preparation method thereof, belonging to the field of seaweed food processing.

Background technique

Seaweed refers to algae plants that grow in seawater, including various seaweeds in Rhodophyta, Phaeophyta and Chlorophyta. Many of these seaweeds can be eaten, such as seaweed, asparagus, and Gracilaria in the Rhodophyta, kelp, wakame, and sargassum in the Phaeophyta, and Enteromorpha and Ulva in the Chlorophyta. Seaweed is not only delicious, but also has high nutritional value. Seaweed is rich in protein, seaweed polysaccharides, dietary fiber, multivitamins, and various minerals such as iodine, iron, zinc, calcium, and selenium. Lowering blood lipids, anti-oxidation and anti-aging, improving immunity and other effects, so seaweed has high edible value and health benefits. At present, most seaweed raw materials are processed into various seaweed foods through pickling, drying, baking and other processing methods. In recent years, the use of seaweed to develop marine health foods such as seaweed condiments, seaweed beverages, seaweed wine and other foods has become a major way to realize high-value utilization of seaweed resources.

Most lactic acid bacteria can be used as a kind of probiotics, which can improve the function of the human gastrointestinal tract, restore the balance of the flora in the human intestinal tract, form an antibacterial biological barrier, improve immunity, reduce blood fat, and maintain human health. Bacteria-based foods have been developed, such as yogurt, lactic acid bacteria fruit and vegetable drinks, pickles, etc.

Contents of the invention

The object of the present invention is to provide a preparation method of seaweed fermented solid beverage rich in live lactic acid bacteria.

To achieve the above object, the present invention adopts the following technical solutions:

The preparation method of the seaweed fermented solid beverage rich in live lactic acid bacteria comprises the following steps:

(1) Preparation of edible seaweed pulp: After washing the edible dried seaweed or fresh seaweed with clean water, grind it with a meat grinder, then add 5-15 times the weight of seaweed in drinking water and soak for 30-60 minutes, then use a coarse pulper respectively Beat with a fine pulper to obtain fine pulp of edible seaweed with an average particle size of ≤10 μm; put the seaweed pulp into a container, add sucrose or glucose accounting for 5-25% of the weight of the seaweed pulp, stir evenly, heat to 100°C and Keep warm at this temperature for 30 minutes and cool down for later use.

(2) Preparation of starter: activate and expand culture of lactic acid bacteria strains under aseptic conditions, and obtain a lactic acid bacteria solution with a viable count of lactic acid bacteria reaching more than 10 ⁷ CFU/g after the expanded culture. In addition, high-active aroma-producing dry yeast is added to 2.5% sugar solution 10 times the weight of dry yeast, heated to 30-35° C. and incubated for 10 hours to obtain activated yeast liquid.

(3) Fermentation of seaweed pulp: add the seaweed pulp prepared in step (1) into the fermentation tank, add 0.1-1% of edible alcohol by weight of seaweed pulp, and add 0.1-1% of the weight of seaweed pulp. After the activated yeast liquid with 0.05-1% weight of seaweed pulp is evenly mixed and sealed, the temperature in the fermenter is adjusted to 30-40°C, and the fermentation is kept for 12-48 hours to obtain fermented seaweed pulp rich in active lactic acid bacteria.

(4) Vacuum spray drying: The fermented seaweed pulp obtained in step (3) is spray-dried with a vacuum spray dryer. The vacuum spray drying conditions are: the relative vacuum degree of the spray drying chamber is -0.05～-0.06MPa, and the inlet air temperature is 50- 90°C. A seaweed fermented solid beverage rich in active lactic acid bacteria is obtained.

The edible seaweed is any edible seaweed in Rhodophyta, Phaeophyta, and Chlorophyta, such as kelp, staghorn, wakame, hijiki, agarose, laver, Ulva ulva, Enteromorpha Wait.

The lactic acid bacteria species are Lactobacillus plantarum, Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium adolescent, Bifidobacterium breve, Lactobacillus bulgaricus, Lactobacillus casei subsp. One or more of Lactobacillus, Lactobacillus reuteri, Lactobacillus rhamnosus, Streptococcus thermophilus.

The aroma-generating active dry yeast is commercially available, and its main components are Hansenula heterotypicus with ester-producing ability and a small number of torusula yeasts.

Significant advantage of the present invention is:

1. The present invention beats edible seaweed into a fine pulp with an average particle size of less than 10 μm, and through the fermentation of lactic acid bacteria, helps to destroy the cell wall structure of seaweed, and promotes the dissolution of seaweed dietary fiber such as seaweed polysaccharide in seaweed cells.

2. The present invention adds activated aroma-producing yeast in the lactic acid fermentation process, through the coupling fermentation of lactic acid bacteria and aroma-producing yeast, endows the product with a fresh ester aroma, effectively eliminates and covers the fishy smell components of seaweed, and the product does not require additional Adding food flavor can have a fresh aroma without peculiar smell.

3. The problem of rapid drying of live lactic acid bacteria products has been plagued by many researchers. Ordinary vacuum drying takes a long time, and lactic acid bacteria are easy to inactivate during the long drying process, and the survival rate is low. Vacuum freeze-drying with a high preservation rate of viable bacteria takes a long time to dry and has low energy efficiency, and a freeze-drying protective agent must be added. The dried material becomes lumpy and requires secondary crushing. Although ordinary spray drying has short drying time and high efficiency, the drying temperature is high and the survival rate of lactic acid bacteria is relatively low. The present invention adopts the vacuum spray drying technology, sprays and dries in a high-vacuum drying chamber, which greatly reduces the boiling point of the material, so the material can be dried quickly (the time is about 1-2 seconds) at an air inlet temperature of about 70°C ), basically avoided the problem of inactivation of lactic acid bacteria in the drying process, the drying technology adopted in the present invention has high production efficiency and low energy consumption, and the survival rate of lactic acid bacteria in the prepared seaweed fermented solid beverage is high (the survival rate of lactic acid bacteria is determined to be ≥80 %).

4. The seaweed fermented solid beverage prepared by the present invention contains rich seaweed dietary fiber and live lactic acid bacteria, and has a good regulating effect on human intestinal health. This product has good brewability, and it can quickly form a delicate, uniform and stable brewed drink with cold boiled water. This product is sweet and sour, with a fresh and harmonious aroma without fishy smell.

Detailed ways

In order to further disclose rather than limit the present invention, the present invention will be further described in detail below in conjunction with examples.

Example 1

(1) Preparation of seaweed pulp: Wash the edible dried seaweed with water, mince it with a meat grinder, add 10 times the weight of seaweed in drinking water and soak for 30 minutes, and then beat it with a coarse pulper and a fine pulper respectively to obtain an average Fine pulp of edible laver with a particle size of ≤10 μm. Put the laver pulp into a container, add glucose accounting for 15% of the weight of the laver pulp, stir evenly, heat to 90° C. and keep it warm at this temperature for 15 minutes, and cool it for later use.

(2) Preparation of starter: Take one part each of Lactobacillus plantarum and Lactobacillus acidophilus, activate and expand the culture under sterile conditions, and the number of live lactic acid bacteria can reach 10 ⁷ CFU/g after the expanded culture The above lactic acid bacteria solution. In addition, high-active aroma-producing dry yeast is added to 2.5% sugar solution 10 times the weight of dry yeast, heated to 30° C. and incubated for 10 hours to obtain activated yeast liquid.

(3) Fermentation of laver pulp: add the laver pulp obtained in step (1) into the fermentation tank, add 0.2% edible alcohol by weight of laver pulp, and add lactic acid bacteria liquid accounting for 0.8% of the weight of laver pulp and 0.07% of the weight of laver pulp. % of the activated yeast liquid was evenly mixed and sealed, and the temperature in the fermenter was adjusted to 35° C., and kept for 30 hours of fermentation to obtain fermented laver pulp rich in live lactic acid bacteria.

(4) Vacuum spray drying: Spray dry the fermented laver pulp obtained in step (3) with a vacuum spray dryer. The vacuum spray drying conditions are: the relative vacuum degree of the spray drying chamber is -0.05～-0.06MPa, and the air inlet temperature is 70°C . A seaweed fermented solid beverage rich in active lactic acid bacteria is obtained.

It was determined that the number of viable lactic acid bacteria in the laver fermented solid beverage prepared according to this embodiment reached 10 ⁸ CFU/g, and the survival rate of lactic acid bacteria after drying was 90%.

Example 2

((1) Preparation of kelp pulp: wash the dried kelp with clean water, mince it with a meat grinder, add 10 times the weight of kelp in drinking water and soak for 60 minutes, and then beat with a coarse pulper and a fine pulper respectively to obtain an average Fine kelp pulp with a particle size of ≤10 μm. Put the kelp pulp into a container, add sucrose accounting for 10% of the weight of the kelp pulp, stir evenly, heat to 90°C and keep it warm at this temperature for 15 minutes, and cool it for later use.

(2) Preparation of starter: take a portion of Bifidobacterium bifidum and Lactobacillus rhamnosus, activate and expand the culture under sterile conditions, and the number of live lactic acid bacteria can reach 10 ⁷ CFU/ More than g of lactic acid bacteria liquid. In addition, high-active aroma-producing dry yeast is added to 2.5% sugar solution 10 times the weight of dry yeast, heated to 30° C. and incubated for 10 hours to obtain activated yeast liquid.

(3) Fermentation of kelp pulp: add the kelp pulp prepared in step (1) into the fermenter, add 0.8% edible alcohol by weight of the kelp pulp, and add lactic acid bacteria liquid accounting for 0.9% of the weight of the kelp pulp and 0.09% of the weight of the kelp pulp After the activated yeast liquid of % is mixed evenly and sealed, the temperature in the fermenter is adjusted to 36° C., and the fermentation is kept for 18 hours to obtain fermented kelp pulp rich in active lactic acid bacteria.

(4) Vacuum spray drying: The fermented kelp pulp obtained in step (3) is spray-dried with a vacuum spray dryer. The vacuum spray drying conditions are: the relative vacuum degree of the spray drying chamber is -0.06MPa, and the inlet air temperature is 70°C. A kelp fermented solid beverage rich in active lactic acid bacteria is obtained.

It was determined that the number of viable lactic acid bacteria in the kelp fermented solid beverage prepared according to this embodiment reached 10 ⁸ CFU/g, and the survival rate of lactic acid bacteria after drying was 92%.

Example 3

(1) Preparation of Enteromorpha pulp: Wash the fresh Enteromorpha with water, mince it with a meat grinder, add 5 times the weight of Enteromorpha in drinking water and soak for 30 minutes, then beat with a coarse pulper and a fine pulper respectively, Enteromorpha fine slurry with an average particle diameter of ≤10 μm is obtained. Put the enteromorpha pulp into a container, add sucrose or glucose accounting for 5-25% of the weight of the enteromorpha pulp, stir evenly, heat to 90° C. and keep warm at this temperature for 15 minutes, cool for later use.

(2) Preparation of starter: take one part each of Lactobacillus acidophilus and Bifidobacterium longum, activate and expand the culture under sterile conditions, and the number of live lactic acid bacteria can reach 10 ⁷ CFU/ More than g of lactic acid bacteria liquid. In addition, high-active aroma-producing dry yeast is added to 2.5% sugar solution 10 times the weight of dry yeast, heated to 30° C. and incubated for 10 hours to obtain activated yeast liquid.

(3) Fermentation of Enteromorpha pulp: Add the Enteromorpha pulp prepared in step (1) into the fermenter, add 0.4% of the weight of the Enteromorpha pulp in edible alcohol, and add 0.4% of the Enteromorpha pulp’s weight of lactic acid bacteria liquid and After the activated yeast liquid with 0.04% of the weight of the enteromorpha pulp was evenly mixed and sealed, the temperature in the fermenter was adjusted to 40° C., and the fermentation was kept for 24 hours to obtain fermented enteromorpha pulp rich in active lactic acid bacteria.

(4) Vacuum spray drying: The fermented Enteromorpha pulp obtained in step (3) is spray-dried with a vacuum spray dryer. The vacuum spray drying conditions are: the relative vacuum degree of the spray drying chamber is -0.05MPa, and the inlet air temperature is 80°C. Enteromorpha fermented solid drink rich in active lactic acid bacteria is obtained.

It was determined that the number of viable lactic acid bacteria in the enteromorpha fermented solid beverage prepared according to this embodiment reached 10 ⁸ CFU/g, and the survival rate of lactic acid bacteria after drying was 86%.

The above descriptions are only preferred embodiments of the present invention, and all equivalent changes and modifications made according to the scope of the patent application of the present invention shall fall within the scope of the present invention.

Claims (7)

1. a preparation method rich in seaweed fermented solid beverage of lactic acid bacteria live bacteria, is characterized in that: concrete steps are: (1) Preparation of edible seaweed pulp: After washing the edible dried seaweed or fresh seaweed with clean water, grind it with a meat grinder, then add 5-15 times the weight of seaweed in drinking water and soak for 30-60 minutes, then use a coarse pulper respectively Beat with a fine pulper to obtain edible seaweed fine pulp with an average particle size of ≤10 μm; put the seaweed pulp into a container, add sucrose or glucose, stir evenly, heat to 100°C and keep it warm at this temperature for 30 minutes, cool for later use ; (2) Preparation of starter: activate and expand the culture of lactic acid bacteria under sterile conditions, and obtain a lactic acid bacteria solution with a viable count of lactic acid bacteria above 10 ⁷ CFU/g after the expanded culture; Add 2.5wt% sugar liquid, heat to 30-35°C and keep it warm for 10 hours to obtain activated yeast liquid; (3) Fermentation of seaweed pulp: add the seaweed pulp prepared in step (1) into the fermentation tank, add 0.1-1% of edible alcohol by weight of seaweed pulp, and add 0.1-1% of the weight of seaweed pulp. After the activated yeast liquid with 0.05-1% of the weight of the seaweed pulp is mixed evenly and sealed, the temperature in the fermenter is adjusted, and the heat preservation is fermented to obtain the fermented seaweed pulp rich in active lactic acid bacteria; (4) Vacuum spray drying: the fermented seaweed pulp obtained in step (3) is spray-dried with a vacuum spray dryer to prepare a seaweed fermented solid beverage rich in active lactic acid bacteria. . 2. the preparation method of a kind of seaweed fermented solid drink that is rich in live lactic acid bacteria according to claim 1, is characterized in that: described edible seaweed is the edible in Rhodophyta, Phaeophyta, Chlorophyta Any kind of seaweed. 3. The method for preparing a seaweed fermented solid beverage rich in live lactic acid bacteria according to claim 1, characterized in that: the mass of sucrose or glucose in step (1) is 5-25% of the weight of seaweed pulp. 4. The method for preparing a seaweed fermented solid beverage rich in live lactic acid bacteria according to claim 1, wherein the quality of the sugar solution in step (2) is 10 times that of the aroma-producing active dry yeast. 5. the preparation method of a kind of seaweed fermented solid beverage rich in lactic acid bacteria live bacteria according to claim 1, is characterized in that: described lactic acid bacteria strain is Lactobacillus plantarum, Bifidobacterium bifidum, Bifidobacterium longum , Bifidobacterium infantis, Bifidobacterium adolescentis, Bifidobacterium breve, Lactobacillus bulgaricus, Lactobacillus casei subspecies, Lactobacillus acidophilus, Lactobacillus reuteri, Lactobacillus rhamnosus, Streptococcus thermophilus one or more species. 6. The preparation method of a seaweed fermented solid beverage rich in live lactic acid bacteria according to claim 1, characterized in that: step (3) adjust the temperature in the fermenter to 30-40°C, and heat-preserve and ferment for 12-48 hours . 7. The preparation method of a seaweed fermented solid beverage rich in live lactic acid bacteria according to claim 1, characterized in that: the vacuum spray drying condition in step (4) is: the relative vacuum degree of the spray drying chamber is -0.05～ -0.06MPa, the inlet air temperature is 50-90℃.