CN101385827B - Sea cucumber health paste and production method thereof - Google Patents
Sea cucumber health paste and production method thereof Download PDFInfo
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- CN101385827B CN101385827B CN200810228156XA CN200810228156A CN101385827B CN 101385827 B CN101385827 B CN 101385827B CN 200810228156X A CN200810228156X A CN 200810228156XA CN 200810228156 A CN200810228156 A CN 200810228156A CN 101385827 B CN101385827 B CN 101385827B
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Abstract
The invention relates to a Chinese medicine sea pumpkin health preserving paste and a preparation method thereof. The paste contains the components of sea pumpkin, Chinese medicines, sauce and excipients, wherein, the sea pumpkin is an intermediate material obtained by 100-200 parts of fresh sea pumpkin by weight through the steps of curing, shaping, vacuum freeze drying and grinding or of proteolysis and vacuum freeze drying, and the Chinese medicines comprise the following Chinese medicinal plant powder (parts by weight): 4-12 parts of medlar, 4-12 parts of yam, 4-12 parts of sealwort, 4-12 parts of lily, as well as 4-12 parts of Chinese-date. The health preserving paste is made into a sea pumpkin health preserving food which is convenient for eating and has excellent flavor, according to the compatibility principles of MF-Stone and by selectively combining Qi-tonifying Chinese medicines and the sea pumpkin, the sea pumpkin health preserving food can be capable of providing relatively complete nourishing function for the eater due to the complementary efficacies of the two materials. The health preserving paste has flexible product forms and good palatability and is prone to be accepted by consumers in extensive range.
Description
Technical field
The present invention relates to a kind of functional nutrient food, relate in particular to the medicinal meal sea cucumber of Chinese medicine and Stichopus japonicus compatibility preparation, and preparation method thereof.
Background technology
Stichopus japonicus is of long duration as health-preserving food, and along with the application of modern analysis detection and pharmacognostic identification means, people have had further understanding to the medical health care function of Stichopus japonicus, and trepang health food also receives increasing concern.How the beche-de-mer of science also becomes the focus of research thereupon.Except several frequently seen commercial form in the market: the Stichopus japonicus roughly processed product, outside Stichopus japonicus finely processed products such as dry Stichopus japonicus, half-dried Stichopus japonicus, salting Stichopus japonicus etc., instant class beche-de-mer products and beche-de-mer capsules, the exploitation of nourishing beche-de-mer products also is the potential research direction in present this field.
Theory based on integration of edible and medicinal herbs is processed traditional health preserving product, is to optimize health preserving product trophic structure, the maximized effective way of realization function.Stichopus japonicus is on the seat rock of growth ocean or a kind of echinoderm between Sargassum, and modern nutriology studies show that Stichopus japonicus is the nutraceutical of high protein, low fat, low sugar, no cholesterol, and its content of mineral substances is also very high.The tradition traditional Chinese medical science thinks that Stichopus japonicus is warm in nature, have the kidney invigorating and essence nourishing, the strong sun of YIN nourishing, nourishing blood for moistening dryness, the regulating menstruation tonifying both YIN and YANG effects such as the sharp product of labor, fetus nourishing of dispelling, and QI invigorating effect a bit deficient in only, therefore, Stichopus japonicus and the medical material with QI invigorating effect are carried out reasonably combined preparation health-preserving food, can strengthen the nourishing effects and the scope of application of Stichopus japonicus.
Summary of the invention
The Chinese medicine Stichopus japonicus health-preserving food that the object of the present invention is to provide a kind of mouthfeel excellence, sea cucumber nutrient and active ingredient of Chinese herbs all at utmost to be kept.
Chinese medicine Stichopus japonicus health preserving cream of the present invention contains Stichopus japonicus component, Chinese medicinal components, sauce and adjuvant, wherein, the Stichopus japonicus component is the intermediate raw material that is made through the step of overcuring shaping, vacuum lyophilization and pulverizing or proteolysis and vacuum lyophilization by the bright Stichopus japonicus of 100～200 mass parts; Chinese medicinal components comprises following Chinese drugs powder (mass parts): 4～12 parts in 4～12 parts of Fructus Lyciis, 4～12 parts of Rhizoma Dioscoreaes, 4～12 parts of Rhizoma Polygonatis, 4～12 parts of Bulbus Liliies and Fructus Jujubae.
Also comprise 1～6 part of 4～12 parts of Arillus Longans and/or Radix Panacis Quinquefolii in the wherein said Chinese medicinal components.
Another object of the present invention is to provide the preparation method of above-mentioned Chinese medicine Stichopus japonicus health preserving cream, this method comprises the steps:
1. prepare Chinese medicinal components: choose Chinese crude drug, intensive drying is to water content 3～10%, be crushed to granularity 200～3000 orders then, selected Chinese crude drug comprises according to mass parts: 4～12 parts in 4～12 parts of Fructus Lyciis, 4～12 parts of Rhizoma Dioscoreaes, Rhizoma Polygonati 4～12,4～12 parts of Bulbus Liliies and Fructus Jujubae;
2. prepare the Stichopus japonicus component: choose fresh and alive sea cucumbers, gill, clean, be made as the Stichopus japonicus component of intermediate raw material then through ripening shaping, vacuum lyophilization and pulverizing or proteolysis and vacuum lyophilization;
3. prepare sauce;
4. above-mentioned Chinese medicinal components and Stichopus japonicus component are fully mixed, and add sauce as required;
5. product post-treatment.
Form to the Stichopus japonicus component does not have absolute restriction, the principle of processing is as often as possible to keep active component original in the Stichopus japonicus, the present inventor is through relatively optimizing the unification of existing Stichopus japonicus process technology, propose three kinds of processing methods that are equipped with the Stichopus japonicus component of holding concurrently by bright Stichopus japonicus production nutrition and mouthfeel, be respectively:
A. ripening shaping: with bright Stichopus japonicus in 105～115 ℃ of ripenings 10～40 minutes and cut into the Stichopus japonicus piece/grain of suitable shape;
B. vacuum lyophilization and pulverize: bright Stichopus japonicus lyophilization to moisture≤5%, and is ground into granularity 200～3000 purpose Stichopus japonicus powder;
C. proteolysis and vacuum lyophilization: handle bright Stichopus japonicus with proteolytic enzyme, the Stichopus japonicus protein hydrolyzate of gained is handled to the powder of moisture≤5% gained through vacuum lyophilization;
In the bright Stichopus japonicus processing method of above-mentioned proteolysis and vacuum lyophilization, adopt enzymolysis of the prior art, cryodesiccated technological means to get final product, the specific practice that the inventor selects is: after the fresh and alive sea cucumbers process is cleaned, in 105～115 ℃ of ripenings 10～40 minutes, grinding making beating, add alkaline protease by 0.01%～5% of Stichopus japonicus quality, regulate PH between 7～8 with calcium hydroxide, 60～65 ℃ of enzymolysis 1～3 hour.Be heated to 100 ℃ after the enzymolysis and kept 10 minutes, centrifugal, the enzymolysis supernatant, vacuum lyophilization is handled to moisture≤5% and is promptly got Stichopus japonicus enzymolysis lyophilized powder of the present invention.
The Chinese medicinal components of addressing in the technical scheme of the invention described above is got by corresponding Chinese crude drug processing, the processing method that adopts be choose suitable Chinese crude drug, water content 3～10% is plucked, is cleaned and is dried in choosing, carry out micronizing then, make granularity 200～3000 purpose Chinese medicine powders.
The sauce of addressing in the technical scheme of the invention described above is to add water logging by flavoring agent to boil and get, and used flavoring agent comprises 20～60 parts of anistree 0.5～2 part, 1～3 part on Cortex cinnamomi japonici (Ramulus Cinnamomi), 1～3 part of Semen Myristicae, 0.5～2 part in Fructus Amomi Rotundus, 20～30 parts of salt, very light blue 10～30 parts, 3～9 parts of Rhizoma Zingiberis Recens pieces and Semen Sesami Nigrums according to weight portion; The consumption of water and the addition of sauce are selected according to product taste needs by those skilled in the art, be readily appreciated that add the water yield more after a little while when boiling sauce, the sauce taste of gained is heavier, can reduce addition as one feels fit when being added into product, vice versa.The inventor recommends to cooperate with the flavouring agent of above-mentioned amount with the water of 2000 weight portions, and the sauce of gained is neither too strong nor too light, is beneficial to the following process operation.
Except mixing Stichopus japonicus component, Chinese medicinal components and guaranteeing the sauce of taste, prepare Chinese medicine Stichopus japonicus health preserving cream of the present invention and can also add the form that adjuvant commonly used in some food productions is optimized product as major ingredient.Chang Yong food shaping method or food additive all can be used in theory, and it selects to be needed to decide by the client.The inventor thinks that following processing method is more excellent:
The first is moulding with the edible adhesion agent, and adhesion agent commonly used comprises carrageenan, gelatin, Sargassum polysaccharides, agar or starch etc.According to above-mentioned ingredient proportion of the present invention, 0.1～5 ‰ of the use amount preferred feed quality of adhesion agent.
It two is can add Mel to carry out honey refining, and the Mel volume that is added is 25～100%. of a volume of material
Chinese medicine Stichopus japonicus health preserving cream of the present invention is the combination principle according to integration of edible and medicinal herbs, select composite instant edible, the Stichopus japonicus health-preserving food that mouthfeel is good made of qi-invigorating herb and Stichopus japonicus, Stichopus japonicus and the join effect complementation of Chinese medicine can provide more comprehensive tonic effect for the eater; Product form of the present invention is flexible, has extraordinary palatability, is easy to accept into consumers in general.The method for making of Chinese medicine Stichopus japonicus health preserving cream of the present invention has fully kept the nutritional labeling of Stichopus japonicus and the active component of Chinese crude drug, makes the composite of them can bring into play effect fully.
The specific embodiment
Mode with specific embodiment is described further content of the present invention below, but embodiment does not limit content of the present invention in any form.
No specified otherwise, in the content of this part, the detection of Stichopus japonicus polysaccharide is with reference to " occupation is with the healthy " assay method in the 2nd phase of February in 2004 " mensuration of Stichopus japonicus polysaccharide in the holothurian oral liquid "; The detection of holotoxin is carried out with reference to the assay method in " Chinese Journal of Marine Drugs " interim " research that the total saponin content in the Stichopus japonicus is measured " in 2008 the 1st.
Embodiment 1
The Chinese medicine Stichopus japonicus health preserving cream for preparing a person-portion (every day):
1. get anistree 1g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2g, Herba Pelargonii Graveolentis 1.5g, Semen Myristicae 2g, Fructus Amomi Rotundus 1g, Pericarpium Zanthoxyli 1.5g, Flos Caryophylli 1g, Fructus Capsici 1g, salt 40g, very light blue 15g, Rhizoma Zingiberis Recens piece 5g, Semen Sesami Nigrum 40g mixing, the hot-water soak 10 minutes that adds earlier 2000ml70～100 ℃, change again that big fire boiled 30 minutes in the jacketed pan over to, 1500ml, i.e. sauce filter to get filtrate;
2. remove clean bright Stichopus japonicus 150g, cut into the Stichopus japonicus grain of particle diameter 3～5mm, about 30g after 30 minutes in 105～115 ℃ of ripenings except that internal organs; After measured, contain Stichopus japonicus polysaccharide 0.48g, holotoxin 0.01g;
3. get Chinese crude drug Fructus Lycii, Rhizoma Dioscoreae, Arillus Longan, Rhizoma Polygonati, Bulbus Lilii, each 6g of Fructus Jujubae and Radix Panacis Quinquefolii 3 grams, clean up, intensive drying is crushed to 500～700 orders to water content 5%;
4. 2. and 3. prepared Stichopus japonicus grain and Chinese medicinal powder mix homogeneously, add the flavouring agent 40ml that 1. step make and mix thoroughly step, the product base material;
5. the gelatin thickening product that adds base material quality 1%: with gelatin directly join in the above-mentioned solution macerated expansion fully to gelatin in 10～15 hours after, be heated to boiling, kept packing afterwards about 2～5 minutes; Through 121 ℃ of high temperature high pressure sterilizings after 20 minutes, natural cooling finalize the design product.
The Chinese medicine Stichopus japonicus health preserving cream that the method for present embodiment makes is the fruit jelly shape, and good mouthfeel can be used as daily nourishing food and eats, and contains Stichopus japonicus active component such as Stichopus japonicus polysaccharide 0.48g, and holotoxin 0.01g can reach the effect of nourishing and fit keeping function.
Embodiment 2
The Chinese medicine Stichopus japonicus health preserving cream for preparing a person-portion (every day):
1. 1. prepare sauce with embodiment 1 step;
2. remove clean bright Stichopus japonicus 200g except that internal organs, vacuum lyophilization is to moisture≤5% (quality), and adopting micronizing to get granularity then is about 8 grams of Stichopus japonicus powder that 500～1000 orders do not wait, after measured, wherein Stichopus japonicus polysaccharide 0.64 restrains, holotoxin 0.014 gram;
3. get Chinese crude drug Fructus Lycii, Rhizoma Dioscoreae, Arillus Longan, Rhizoma Polygonati, Bulbus Lilii, each 12g of Fructus Jujubae, clean up, intensive drying is crushed to 500～700 orders to water content 5%;
4. 2. and 3. prepared Stichopus japonicus powder and Chinese medicinal powder mix homogeneously, add the flavouring agent 40ml that 1. step make and mix thoroughly step, base material;
5. the agar that adds base material quality 4% stirs and direct heating get final product to boiling, and packing, 121 ℃ be autoclave sterilization 20 minutes extremely, natural cooling finalize the design product.
The Chinese medicine Stichopus japonicus health preserving cream that the method for present embodiment makes is the fruit jelly shape, and good mouthfeel can dailyly be taken food, and contains Stichopus japonicus polysaccharide 0.32g in the product, and holotoxin 0.007g can reach the effect of nourishing and fit keeping function.
Embodiment 3
The Chinese medicine Stichopus japonicus health preserving cream for preparing a person-portion (every day):
1. 1. prepare sauce with embodiment 1 step;
2. remove clean bright Stichopus japonicus 100g except that internal organs, handle bright Stichopus japonicus with proteolytic enzyme: after the fresh and alive sea cucumbers process is cleaned, carry out 105～115 ℃ of ripenings 10～40 minutes, grind making beating, 1.5% the alkaline protease that adds Stichopus japonicus weight, regulate PH between 7～8 with calcium hydroxide, 60～65 degrees centigrade of enzymolysis 1～3 hour.Be heated to after the enzymolysis 100 ℃ 10 minutes, centrifugal, the enzymolysis supernatant; The Stichopus japonicus protein hydrolyzate of gained is handled to moisture≤5% through vacuum lyophilization, obtains about 2.4 grams of freeze-dried powder, after testing, contains Stichopus japonicus polysaccharide 0.32 gram, holotoxin 0.007 gram.
3. get Chinese crude drug Fructus Lycii, Rhizoma Dioscoreae, Rhizoma Polygonati, Bulbus Lilii, each 4g of Fructus Jujubae and Radix Panacis Quinquefolii 1.5g, clean up, intensive drying is crushed to 500～700 orders to water content 5%;
4. 2. and 3. prepared lyophilized powder and Chinese medicinal powder mix homogeneously, add the flavouring agent 30ml that 1. step make and mix thoroughly step, base material;
5. the Mel that adds base material volume 50% carries out the honey refining: after adding Mel, slow fire is brewed into thick, and cooling back, packing get product naturally.
The Chinese medicine Stichopus japonicus health preserving cream that the method for present embodiment makes is thick-pasty, and mouthfeel is good, can directly take, and also available water is taken after mixing it with water, and has the effect of nourishing and fit keeping function.And Stichopus japonicus polysaccharide 0.32 gram, holotoxin 0.007 gram.
Embodiment 4
The Chinese medicine Stichopus japonicus health preserving cream for preparing a person-portion (every day) with the step preparation of embodiment 1, difference is that the 3. used Chinese crude drug of step is Fructus Lycii, Rhizoma Dioscoreae, Rhizoma Polygonati, Bulbus Lilii, each 8g of Fructus Jujubae, clean up, intensive drying is crushed to 500～700 orders to water content 5%.
Embodiment 5
The Chinese medicine Stichopus japonicus health preserving cream that will make according to the method for embodiment 1 and embodiment 4 is used for test, detects product of the present invention to the thrombotic influence of rat vein.
Cause rat postcava thrombus model according to the Rayers method, observe of the influence of each group to thrombosis rate and thrombosis dry weight, the result is as shown in table 1: wherein A represents the Chinese medicine Stichopus japonicus health preserving cream with the method preparation of embodiment 1, and B represents the Chinese medicine Stichopus japonicus health preserving cream with the method preparation of embodiment 4; Compare with the normal saline group numeric representation P＜0.001 of thrombosis dry weight in the table 1.
Table 1
| Group | Gavage dosage (mg/kg.day) | Thrombosis rate (forming thrombosis number of animals/animal subject number) | Thrombosis dry weight (mg) | Suppression ratio (%) |
| Contrast | - | 10/10 | 2.8±0.3 | - |
| A | 4000 | 8/10 | 0.5±0.4 | 82.14％ |
| A | 2000 | 8/10 | 0.9±0.3 | 67.85％ |
| B | 4000 | 9/10 | 0.6±0.2 | 78.57％ |
| B | 2000 | 8/10 | 0.8±.2 | 71.43％ |
As seen, Chinese medicine Stichopus japonicus health preserving cream of the present invention has the thrombotic effect of obvious suppression rat vein.
Claims (9)
1. Chinese medicine Stichopus japonicus health preserving cream, it is characterized in that containing Stichopus japonicus component, Chinese medicinal components, sauce and adjuvant, wherein, the Stichopus japonicus component is the intermediate raw material that is made through the step of overcuring shaping, vacuum lyophilization and pulverizing or proteolysis and vacuum lyophilization by the bright Stichopus japonicus of 100～200 mass parts; Chinese medicinal components comprises following Chinese drugs powder according to mass parts: 4～12 parts in 4～12 parts of Fructus Lyciis, 4～12 parts of Rhizoma Dioscoreaes, 4～12 parts of Rhizoma Polygonatis, 4～12 parts of Bulbus Liliies and Fructus Jujubae; Sauce is according to weight portion, adds water by 20～60 parts of anistree 0.5～2 part, 1～3 part on Cortex cinnamomi japonici (Ramulus Cinnamomi), 1～3 part of Semen Myristicae, 0.5～2 part in Fructus Amomi Rotundus, 20～30 parts of salt, very light blue 10～30 parts, 3～9 parts of Rhizoma Zingiberis Recens pieces and Semen Sesami Nigrums and boils and form.
2. Chinese medicine Stichopus japonicus health preserving cream according to claim 1 is characterized in that also comprising in the described Chinese medicinal components 1～6 part of 4～12 parts of Arillus Longans and/or Radix Panacis Quinquefolii.
3. Chinese medicine Stichopus japonicus health preserving cream according to claim 1 and 2 is characterized in that described Stichopus japonicus component is the intermediate raw material that bright Stichopus japonicus makes through following any one manufacturing procedure:
A. ripening shaping: with bright Stichopus japonicus in 105～115 ℃ of ripenings 10～40 minutes and cut into the Stichopus japonicus piece/grain of suitable shape;
B. vacuum lyophilization and pulverize: bright Stichopus japonicus lyophilization to moisture≤5%, and is ground into granularity 200～3000 purpose Stichopus japonicus powder;
C. proteolysis and vacuum lyophilization: handle bright Stichopus japonicus with proteolytic enzyme, the Stichopus japonicus protein hydrolyzate of gained is handled to the powder of moisture≤5% gained through vacuum lyophilization.
4. Chinese medicine Stichopus japonicus health preserving cream according to claim 3 is characterized in that described Chinese crude drug is dried to water content 3～10% earlier, carries out micronizing then, makes granularity 200～3000 purpose Chinese medicine powders.
5. Chinese medicine Stichopus japonicus health preserving cream according to claim 1 is characterized in that described adjuvant is meant edible excipient or food additive.
6. the method for making of the described Chinese medicine Stichopus japonicus of claim 1 health preserving cream comprises the steps:
1. prepare Chinese medicinal components: choose Chinese crude drug, intensive drying is to water content 3～10%, be crushed to granularity 200～3000 orders then, selected Chinese crude drug comprises according to mass parts: 4～12 parts in 4～12 parts of Fructus Lyciis, 4～12 parts of Rhizoma Dioscoreaes, Rhizoma Polygonati 4～12,4～12 parts of Bulbus Liliies and Fructus Jujubae;
2. prepare the Stichopus japonicus component: choose fresh and alive sea cucumbers, gill, clean, handle according to one of following three kinds of modes then:
A. ripening shaping: with bright Stichopus japonicus in 105～115 ℃ of ripenings 10～40 minutes and cut into the Stichopus japonicus piece/grain of suitable shape;
B. vacuum lyophilization and pulverize: bright Stichopus japonicus lyophilization to moisture≤5%, and is ground into granularity 200～3000 purpose Stichopus japonicus powder;
C. proteolysis and vacuum lyophilization: handle bright Stichopus japonicus with proteolytic enzyme, the Stichopus japonicus protein hydrolyzate of gained is handled to the powder of moisture≤5% gained through vacuum lyophilization;
3. prepare sauce;
4. above-mentioned Chinese medicinal components and Stichopus japonicus component are fully mixed, and add sauce as required;
5. product post-treatment.
7. the method for making of Chinese medicine Stichopus japonicus health preserving cream according to claim 6 is characterized in that during described step 1. that selected Chinese crude drug also comprises 1～6 part of 4～12 parts of Arillus Longans and/or Radix Panacis Quinquefolii.
8. according to the method for making of claim 6 or 7 described Chinese medicine Stichopus japonicus health preserving cream, it is characterized in that 3. described step prepares sauce is with 0.5～2 part of anise, 1～3 part on Cortex cinnamomi japonici (Ramulus Cinnamomi), 1～3 part of Semen Myristicae, 0.5～2 part in Fructus Amomi Rotundus, 20～30 parts of salt, very light blue 10～30 parts, 3～9 parts of Rhizoma Zingiberis Recens pieces and 20～60 parts of mixing of Semen Sesami Nigrum according to mass parts, earlier with 2000 parts of 70～100 ℃ of blister systems 10 minutes, big fire boiled 30 minutes again.
9. the method for making of Chinese medicine Stichopus japonicus health preserving cream according to claim 8 is characterized in that described step product post-treatment 5. comprises the operation of 25～100% Mel honey refining of the food adhesion agent molding of 0.1 of spent material quality～5 ‰ or volume of material.
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| CN1868340A (en) * | 2006-06-28 | 2006-11-29 | 河北玉兰香保定会馆饮食有限公司 | Method for preparing food of sea cucumber |
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