CN100519728C - Sea cucumber nutrient and its preparing process - Google Patents
Sea cucumber nutrient and its preparing process Download PDFInfo
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- CN100519728C CN100519728C CNB2007100135846A CN200710013584A CN100519728C CN 100519728 C CN100519728 C CN 100519728C CN B2007100135846 A CNB2007100135846 A CN B2007100135846A CN 200710013584 A CN200710013584 A CN 200710013584A CN 100519728 C CN100519728 C CN 100519728C
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- pancebrin
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Abstract
The invention discloses a preparing method of sea cucumber nourishing wine, which comprises the following steps: setting sea cucumber nutrient solution as additive; incorporating sea cucumber mucopolysaccharide oligosaccharide, sea cucumber protein active peptide, holothurin; setting the weight percent range at 5%-40% of sea cucumber nourishing wine; proceeding isotrope; removing fishy smell; enzymolyzing proteinase; enzymolyzing polysaccharide clastic enzyme; filtering; preparing sea cucumber nutrient solution; adding into primary pulp white spirit wine group; getting the sea cucumber nutrient wine. This invention possesses short period of production and simple craft, which is fit for industrial need.
Description
Technical field
The present invention relates to a kind of sea cucumber nutrient and preparation method thereof, particularly the sea cucumber pancebrin of complete nutrients matter and functional component is an additive in the sea cucumbers such as Stichopus japonicus mucopolysaccharide oligose, sea cucumber protein active peptide, sea cucumber saponin to have comprised, and the magma liquor of producing with fermentation is that wine basigamy system forms.
Background technology
Sea cucumber is the precious marine product that people are familiar with, and ranks first of the marine products eight delicacies.It is the good merchantable brand of nourishing and fit keeping function from ancient times.Modern science shows the nutritive ingredient that not only is rich in needed by human body such as amino acid, VITAMIN and chemical element in the sea cucumber body to the sea cucumber The Chemical Constituents, also contain multiple biologically active substance such as acidic mucopolysaccharide, saponin and collagen protein etc., pharmacologically active is very extensive.
The sea cucumber acidic mucopolysaccharide is the distinctive important component of sea cucumber body wall, at present isolation identification goes out acidic mucopolysaccharide content and accounts for 2.0%～12.0% of trepang in the sea cucumber body, the main ingredient of sea cucumber acidic mucopolysaccharide has Fucose, glucuronic acid, galn, sulfate, wood sugar and glucose, and sulfate content all accounts for the 15-30% of polysaccharide.The sea cucumber acidic mucopolysaccharide with the height of its content in tissue and degree big in the animal based food utmost point belong to rare, content be other tonic such as shark's fin, pilose antler can't be obtained, so sea cucumber has the title of " polyanion food ".That the sea cucumber acidic mucopolysaccharide has is antitumor, anti-inflammatory, anticoagulation, reduction plasma viscosity, regulating blood fat, raising immunity.The main component that plays therapeutic action in the genseng is a ginsenoside, and in the sea cucumber except that containing selenka, also contain distinctive acidic mucopolysaccharide of sea cucumber and holothurian collagen two big help health compositions, so beche-de-mer can be comprehensively apace for human body supplements the nutrients, strengthening immunity.
Along with growth in the living standard, sea cucumber has become the daily nutritive health-care food of people.A large amount of beche-de-mer products has also appearred on the China market, and more with the product of forms such as dry Stichopus japonicus goods, capsule, oral liquid, and sea cucumber wine has only a few launch.But the research about sea cucumber wine is more, and present disclosed patent has CN1062596C, CN1229485C, CN11459497A, CN1308901A, CN1224692C, CN1587367A, CN1458263A.In the above-mentioned research, have plenty of with sea cucumber and directly steep in wine, have plenty of the liquid and the liquor allotment that obtain with the sea cucumber chemical hydrolysis, also have plenty of sea cucumber and obtain enzymolysis powder and liquor allotment through enzymolysis.In the sea cucumber wine of above method preparation, adopt in the technology of infusion method and chemical process system wine, sea cucumber functional component solubility rate is low, and the part functional component is damaged; In the technology of the sea cucumber enzymolysis powder system wine that the employing enzymolysis obtains, the compositions such as collagen peptide in the sea cucumber can only be transferred in the wine.And extremely important functional component in the sea cucumber---Stichopus japonicus mucopolysaccharide is the alcohol insoluble matter material, and therefore publication all can't be transferred to the whole functional components of the sea cucumber that comprises Stichopus japonicus mucopolysaccharide in the wine, makes the nutritive value of sea cucumber wine and effect not high.
Summary of the invention
The object of the present invention is to provide a kind of sea cucumber nutrient that comprises complete nutrients matter and functional component in the sea cucumbers such as Stichopus japonicus mucopolysaccharide oligose, sea cucumber protein active peptide, sea cucumber saponin and preparation method thereof, to fill up the market vacancy of sea cucumber nutrient product, overcome the above-mentioned deficiency of prior art.
A kind of sea cucumber nutrient is characterized in that this wine is made up of sea cucumber pancebrin and magma liquor wine base; The weight percentage scope of described sea cucumber pancebrin in sea cucumber nutrient is 5%～40%.
The making method of above-mentioned sea cucumber nutrient is characterized in that sea cucumber pancebrin and magma liquor wine base are mixed.
Sea cucumber nutrient of the present invention and preparation method's advantage is:
First: comprised complete nutrients matter and functional component in the sea cucumbers such as Stichopus japonicus mucopolysaccharide oligose, sea cucumber protein active peptide, sea cucumber saponin in the sea cucumber nutrient of the present invention, do not add any other component in the described sea cucumber wine, its solid content is 1-5%, its main nutrient composition Stichopus japonicus mucopolysaccharide oligose reaches 0.2-10mg/ml, collagen peptide reaches 5-20mg/ml, sea cucumber saponin 0.1～5mg/ml.Overcome the defective that does not contain Stichopus japonicus mucopolysaccharide in the existing sea cucumber wine, improved the nutritive value of sea cucumber wine.
Second: used nutritive sea cucumber beverage is prepared from through processes such as biologic fishy smell removing, protease hydrolyzed, mucopolysaccharidase enzymolysis, especially utilize by the mucopolysaccharide lytic enzyme that extracts in the sea cucumber internal organ mucopolysaccharide in the sea cucumber is degraded into oligose, overcome the technical deficiency that Stichopus japonicus mucopolysaccharide can't be transferred in the conventional art in the wine.
The 3rd: present method is different from methods such as traditional immersion, chemical hydrolysis, and the preparation condition gentleness is not destroyed nutrition and the functional component of sea cucumber, and is with short production cycle, and technological process is simple, is fit to the suitability for industrialized production needs.
The present invention is applied to modern biotechnology the preparation process of sea cucumber pancebrin, functional components such as Stichopus japonicus mucopolysaccharide, holothurian collagen are transferred in the liquor with the form of small molecules oligose and peptide, improved the functionally active of sea cucumber wine, help the absorption of human body utilization, taking in right amount for a long time can alleviating fatigue, strengthen body immunity, improve the health.
Description of drawings
Accompanying drawing is the liquid-phase chromatograph finger print atlas of functional component Stichopus japonicus mucopolysaccharide in the sea cucumber wine of the present invention.
Embodiment
The mucopolysaccharide lytic enzyme that utilization of the present invention is extracted from the sea cucumber internal organ, mucopolysaccharide in the sea cucumber is degraded into the oligose of pure dissolubility, not only can transfer to Stichopus japonicus mucopolysaccharide in the wine but also help the absorption by human body utilization, overcome the defective that Stichopus japonicus mucopolysaccharide can't be transferred in the prior art in the wine.This sea cucumber nutrient is mixed in proportion with the magma liquor wine base of producing by fermentation by the sea cucumber pancebrin and is prepared from.
The preparation method of the sea cucumber pancebrin in this product is:
(1) the bright sea cucumber making beating that will weigh or dry Stichopus japonicus are pulverized the back and are added in the deionized water, and the weight percentage that makes solid substance in the liquid is 5～30%, add 1～5% biologic fishy smell removing agent of liquid weight, take off raw meat 5～20 hours under 20～50 ℃;
(2) add the proteolytic enzyme of liquid weight 1～5% to aforesaid liquid, 30～60 ℃ of following hydrolysis 5～20 hours;
(3) add the mucopolysaccharide lytic enzyme extracting solution of the extraction of liquid weight 1～5% from the sea cucumber internal organ in above-mentioned enzymolysis solution, 30～60 ℃ of following hydrolysis 10～30 hours, temperature was elevated to 90～100 ℃, heated to make enzyme deactivation in 10～15 minutes;
Use filtration or whizzer that the insoluble impurities in the liquid is separated, obtain the sea cucumber pancebrin of clear.
Embodiment
The 10kg dry Stichopus japonicus is pulverized, added in the 200kg deionized water.Add the biologic fishy smell removing agent of liquid weight 1%, took off raw meat 20 hours at 50 ℃.The proteolytic enzyme that adds liquid weight 1.0% again was 30 ℃ of following hydrolysis 20 hours.Add the mucopolysaccharide lytic enzyme extracting solution of the extraction of liquid weight 1% from the sea cucumber internal organ, 50 ℃ of following hydrolysis 10 hours, temperature was elevated to 100 ℃, heated to make enzyme deactivation in 10 minutes.Use Plate Filtration equipment that the insoluble impuritiess such as fishy-smell removing agent in the liquid are separated, obtain the sea cucumber pancebrin 200kg of clear.The Luzhou-flavor magma liquor wine base of sea cucumber pancebrin and 3 times of weight is mixed, be mixed with sea cucumber nutrient, after the assay was approved packing.
Above-mentioned sea cucumber nutrient solid content is 20mg/ml.
The weight of the deionized water described in the present embodiment can be 33～200kg, and the weight of biologic fishy smell removing agent is 1～5% of liquid weight, takes off raw meat 5～20 hours under 20～50 ℃.The proteolytic enzyme that adds liquid weight 1～5% was 30～60 ℃ of following hydrolysis 5～20 hours; The mucopolysaccharide lytic enzyme extracting solution that adds is 1%～5% of a liquid weight, and 30～60 ℃ of following hydrolysis 10～30 hours, Heating temperature was 90～100 ℃, and be 10～15 minutes heat-up time.Described separating device can be plate filter or whizzer, and the Luzhou-flavor magma liquor wine base of the sea cucumber pancebrin that obtains and 1.5～19 times of weight mixes.
Claims (3)
1. a sea cucumber nutrient is made up of sea cucumber pancebrin and magma liquor wine base; The weight percentage scope of described sea cucumber pancebrin in sea cucumber nutrient is 5%～40%; It is characterized in that described sea cucumber pancebrin adopts the biotechnology means to be prepared from fresh and alive sea cucumbers or dry Stichopus japonicus, the steps include:
(1) the bright sea cucumber making beating that will weigh or dry Stichopus japonicus are pulverized the back and are added in the deionized water, and the weight percentage that makes solid substance in the liquid is 5～30%, add 1～5% biologic fishy smell removing agent of liquid weight, take off raw meat 5～20 hours under 20～50 ℃;
(2) add the proteolytic enzyme of liquid weight 1～5% to aforesaid liquid, 30～60 ℃ of following hydrolysis 5～20 hours;
(3) add the mucopolysaccharide lytic enzyme extracting solution of the extraction of liquid weight 1～5% from the sea cucumber internal organ in above-mentioned enzymolysis solution, 30～60 ℃ of following hydrolysis 10～30 hours, temperature was elevated to 90～100 ℃, heated to make enzyme deactivation in 10～15 minutes;
(4) use filtration or whizzer that the insoluble impurities in the liquid is separated, obtain the sea cucumber pancebrin of clear.
2, sea cucumber nutrient according to claim 1 is characterized in that described magma liquor wine base is the Luzhou-flavor magma liquor of producing by fermentation.
3, the making method of the described sea cucumber nutrient of claim 1 is characterized in that sea cucumber pancebrin and magma liquor wine base are mixed, and the weight percentage scope of described sea cucumber pancebrin is 5%～40%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100135846A CN100519728C (en) | 2007-02-10 | 2007-02-10 | Sea cucumber nutrient and its preparing process |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2007100135846A CN100519728C (en) | 2007-02-10 | 2007-02-10 | Sea cucumber nutrient and its preparing process |
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| CN101016506A CN101016506A (en) | 2007-08-15 |
| CN100519728C true CN100519728C (en) | 2009-07-29 |
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| CNB2007100135846A Expired - Fee Related CN100519728C (en) | 2007-02-10 | 2007-02-10 | Sea cucumber nutrient and its preparing process |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101899380B (en) * | 2010-07-14 | 2012-10-24 | 大连天伦水产有限公司 | Sea cucumber wine and brewing process thereof |
| CN102559443B (en) * | 2012-02-14 | 2014-03-12 | 中国海洋大学 | Heath-function sea cucumber yellow wine |
| CN102703282B (en) * | 2012-06-20 | 2014-02-12 | 中国海洋大学 | Brewing technology of holothurian Jimo rice wine |
| CN107744587A (en) * | 2017-09-13 | 2018-03-02 | 山东圣洲海洋生物科技股份有限公司 | A kind of sea cucumber wine for improving cardiovascular function and preparation method thereof |
| CN114181797A (en) * | 2021-12-10 | 2022-03-15 | 大连富森智能科技有限公司 | Method for preparing phellinus igniarius and sea cucumber white spirit |
| CN114181798A (en) * | 2021-12-10 | 2022-03-15 | 大连富森智能科技有限公司 | Sea cucumber white spirit production method |
| CN114231377A (en) * | 2021-12-10 | 2022-03-25 | 大连富森智能科技有限公司 | Method for preparing antrodia camphorata and sea cucumber white spirit |
| CN114480060A (en) * | 2022-03-09 | 2022-05-13 | 大连富森智能科技有限公司 | Preparation method of tricholoma matsutake and sea cucumber wine |
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