The Development Of Kelp Lactic Acid Bacteria Chewing Tablet

Kelp is a kind of highly-nutritional sea vegetable, which contains abundant biological active substances like seaweed polysaccharides, iodine and mannitol. It has great effects on lowering blood fat, anti coagulation, prevention and treatment of chronic cardiovascular diseases. However, kelp processing is still in the rough processing level, the development of new production technology is urgently needed to enhance the transformation of kelp industry.The new kelp functional products are developed by fermenting kelp on the basis that a large number of polysaccharide is produced from the fermentation of lactic acid bacteria, which helps to improve the utilization rate of kelp resources.In this paper, kelp was mixed with water and grounded into be a paste, then three kinds of starter cultures were added to ferment kelp paste, namely Lactobacillus plantarum, Leuconostoc mesenteroides and Lactobacillus brevis. After that, vacuum freeze drying technology was used to obtain kelp powder rich in active lactic acid bacteria. Finally, the proportion of the kelp powder, filling agents, flavor modulators and lubricant was adjusted rationally to compressed chewable tablets using pressed powder pellet method.The main content of this study are shown as follows:The determination of the optimum growth conditions for three kinds of lactic acid bacteria were as followed, Lactobacillus plantarum, Leuconostoc mesenteroides and Lactobacillus brevis were activate, then cultured at temperature ranging from 28 to 40 ℃. The optimum growth temperature and the best training time for the three lactic acid bacteria are obtained from the growth curve by measuring their OD values. The results showed that the optimum growth temperatures of Lactobacillus plantarum was 37℃, while 33℃ for Leuconostoc mesenteroides and Lactobacillus brevis. The best culture time for these three lactic acid bacteria was ranging from 15 to 28 h.Then, the research of the optimum conditions of fermentation for lactic acid bacteria of kelp. The influences of fermentation temperature, inoculation amount, sucrose content and milk powder content on the numbers of active biodiasmin and acid production. On the basis of single factor experiment, fermentation temperature, inoculation amount, sucrose content and milk powder content were selected to optimize the best process conditions. The results showed that 5% inoculation amount, 15 h fermentation time,32℃fermentation temperature,2.0g sucrose content,5.0g milk powder content was the best fermentation condition, with 8.5×108 (cfu/mL) biodiasmin in the kelp paste and the content of acid reached 0.35g/100mL. The acid product was proper and full of fermentation flavor of kelp milk powder.The study of Kelp freeze-drying protectant formula fermented by lactic acid bacteria. The freeze-drying protective effects on lactic acid bacteria in fermentation products were studied for Skim Milk Power, trehalose, Sodium glutamate, Sucrose, Glucose, and Mannitol, respectively. Among these freeze-drying protectant above, Skim Milk Power, Sodium glutamate, and Sucrose are found to perform better effects. Then with their content as Independent Variable and Lactobacillus Survival Rate as Response Value, the optimal formulas of freeze-drying protective agent for lactic acid bacteria are studied and determined, which are listed respectively as follows:Skim Milk Power 10.73%, Sucrose 10.75%, and Sodium glutamate 5.45%. The Lactobacillus Survival Rates can be obtained even up to 74.8% after freeze drying, which performs great protection effects.The craftsmanship of Kelp lactic acid bacteria chewable tablets:Freeze-dried kelp powder is employed as raw materials blended with several filling agents, namely, actose, maltodextrin, algal polysaccharide, β-cyclodextrin and magnesium stearate. Then the mixed powders are together pressed into tablets. By measuring the hardness of tablets combined with sensory analysis, the influences of the above filling agents on compression results were studied. The formula of chewable tablets is further optimized as follows:kelp freeze-dried powder 25%, lactose 30%, maltodextrin 20%, algal polysaccharide 10%, β-cyclodextrin 15%, and magnesium stearate 0.7%, respectively. Chewable tablets produced by this formula above perform moderate hardness, gloss neat appearance, uniform color and good taste, and so on.