CN101422195B - Jellyfish active peptide yoghourt and preparation method thereof - Google Patents
Jellyfish active peptide yoghourt and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a jellyfish bioactive peptide acidophilus milk and a preparation method thereof, which takes high quality jellyfish as raw material and water with the weight of 2 times to 4 times of the weight of the jellyfish is added to the jellyfish which is firstly desalted and mashed to adjust pH value, and then at the temperature of 55 to 60 DEG C, alkali protease is added based onthe standard that 800 to 1200 enzyme-activity units (u) are added for each gram of jellyfish before dilution to keep warm for 2 hours to 5 hours for zymohydrolysis, and jellyfish polypeptide liquid with the molecular weight between 1000 daltons to 3000 daltons is prepared after inactivation of enzyme, centrifugal separation and ultrafiltration; and the jellyfish polypeptide liquid, after going through sterilization, is fixed with acidophilus milk prepared in an ordinary method and stirred evenly and aseptic canning is carried out, and then finished products are prepared. The percentage by weight of the jellyfish polypeptide liquid is 5 percent to 20 percent and the percentage by weight of the acidophilus milk is 80 percent to 95 percent. The jellyfish bioactive peptide acidophilus milk isrich in nutrition, easy to absorb, convenient for drinking and good in taste, and has the effects of clearing away heat and toxic material, eliminating sputum and exhausting qi, moistening intestine and eliminating accumulation, realizing angiectasis, reducing blood pressure, and so on. The preparation technology of the invention is reasonable in technology, simple and convenient in preparation and strong in operability, thus being easy in realizing commercial process.
Description
Technical field
The present invention relates to a kind of fermented milk preparation that contains additive, especially a kind of jellyfish active peptide yoghourt that jellyfish peptide liquid is combined with yoghurt and preparation method thereof.
Background technology
The vegetal pole horn of plenty of jellyfish, its nutritional labeling unique distinction are that fat content is extremely low, and protein and inorganic salts equal size are abundant.According to surveying and determination: every hectogram jellyfish contains about moisture 65 gram, about protein 6-12 grams, fat 0.1-0.5 gram, carbohydrate 4 grams, 66 kilocalories of heats, 182 milligrams of calcium, iodine 132 micrograms and multivitamin, especially containing the iodine that is lacked in people's diet, is a kind of high protein, low fat, nutraceutical low in calories.Jellyfish is banquet delicacies still not, but also to cure the disease good medicine and well-known.Compendium of Material Medica is described, and function such as that jellyfish has is clearing heat and detoxicating, resolving phlegm and softening hard masses, step-down detumescence is all effective in cure to diseases such as tracheitis, asthma, hypertension, gastric ulcer.In addition jellyfish stop the effect of wound diffusion in addition and promote epithelium formation, hemangiectasis, bring high blood pressure down, gas is loose in dissolving phlegm, ease constipation disappears function such as long-pending.The jellyfish output of China is bigger, and in daily life or producing, mostly jellyfish is to eat raw or adopts alum and salt to pickle, and it will be processed into jellyfish, is beneficial to it and obtains a longer storage life and be convenient to people edible.
In recent years, how jellyfish is processed into conveniently, the edible products of safety becomes the problem of people's research.As disclosed " production method of instant edible jellyfish " on February 3rd, the 1993 disclosed CN1068483A Chinese invention patent ublic specification of application, in 1993 the 9 years 8 days disclosed CN1075861A Chinese invention patent ublic specification of application disclosed " preparation method of instant jellyfish food ", in the CN1021287C Chinese invention patent specification of announcing on June 23rd, 1993 disclosed " preparation method of jellyfish in sterile vacuum soft package ", in on April 27th, the 1994 disclosed CN1085745A Chinese invention patent ublic specification of application disclosed " fast food natural jellyfish and production method ", " jellyfish sealing packing with water content instant food and the manufacture method " of the CN1041790C Chinese invention patent specification bulletin of announcing on January 27th, 1999, " manufactured goods of instant natural jellyfish and the processing method thereof " announced in the CN1280794A Chinese invention patent ublic specification of application that announce January 24 calendar year 2001, " between-meal eatable of natural jellyfish and the processing method thereof " of the CN1115981C Chinese invention patent specification bulletin of announcing on July 30th, 2003, in the above-mentioned open file in the disclosed jellyfish edible products jellyfish all be that the allotment of solid forms and flavoring forms, be beneficial to people's instant edible.
Yoghurt, it is to be raw material with fresh milk, through adding beneficial bacterium (leavening) again after the Ma Shi sterilization in milk, after fermenting and make a kind of milk product.Sugar in the sweat milk, protein have and are decomposed into little molecule (as galactolipin and lactic acid, little peptide chain and amino acid etc.) about 20%; Aliphatic acid in the yoghurt after the fermentation has increased by 2 times than raw material milk; Also can produce multivitamin in the sweat, as VB
1, VB
2, VB
6, VB
12Deng.These variations make sour milk than easier digestion of fresh milk and absorption, and the utilization rate of various nutrients is improved.In addition, the lactic acid bacteria that sour milk contains has the effect that promotes gastric secretion, raising appetite, strengthens digestion, when breeding, it can secrete the material useful to health in the enteron aisle of human body, keep intestinal tract normal flora clump balance, weaken the toxin that spoilage organisms produces in enteron aisle, reduce the generation of some carcinogen, and have effects such as reducing cholesterol, the people of suitable especially high fat of blood drinks.
Up to now, yet there are no to be jellyfish is prepared into the report that polypeptide liquid and yoghurt are deployed into the liquid drink.
Summary of the invention
In order to overcome the deficiency that people eat in the prior art jellyfish food article has only the jellyfish of solid forms, the invention provides a kind of jellyfish active peptide yoghourt and preparation method thereof.This jellyfish active peptide yoghourt has been expanded the utilization of jellyfish and yoghurt, jellyfish polypeptide liquid and yoghurt are organically combined, fully combine abundant nutrition of jellyfish and pharmacological actions such as energy is clearing heat and detoxicating, resolving phlegm and softening hard masses, step-down detumescence, and sour milk is than easier digestion of fresh milk and absorption, the characteristics that the utilization rate of various nutrients is high.This preparation method's technology is reasonable, easy, the strong operability of preparation, easily realizes suitability for industrialized production.
The technical solution adopted for the present invention to solve the technical problems is: a kind of jellyfish active peptide yoghourt, it is characterized in that: jellyfish polypeptide liquid that it is made by jellyfish enzymolysis, ultrafiltration and the yoghurt that makes are according to a conventional method formed, and the percentage by weight of its jellyfish polypeptide liquid and yoghurt is respectively: jellyfish polypeptide liquid 5-20%, yoghurt 80-95%.
A kind of preparation method of jellyfish active peptide yoghourt is characterized in that: through following technology
The jellyfish that high-quality is chosen in a, pretreatment of raw material is a raw material, after clear water immersion desalination, cleans up, and sends in the tissue mashing machine and smashs to pieces;
B, the enzymolysis jellyfish after with above-mentioned smashing to pieces adds its weight 2-4 water doubly and dilutes, regulating the pH value is 8.0-8.5, the control temperature is 55-60 ℃, add alkali protease, the basic protein enzyme dosage is that jellyfish weight adds 800-1200 enzyme unit (u) alive before every gram dilution, be incubated 2-5 hour, get the jellyfish enzymolysis liquid;
C, the enzyme that goes out are heated to 90～100 ℃ with the above-mentioned jellyfish enzymolysis liquid that makes, and keep 15 1 20 minutes, and enzyme goes out;
D, the centrifugation jellyfish enzymolysis liquid after with the above-mentioned enzyme that goes out carries out centrifugation, removes macro-molecular protein and insoluble impurities, gets its supernatant;
E, ultrafiltration adopt ultrafiltration membrane filter device with the above-mentioned supernatant that makes, filter the jellyfish polypeptide liquid of molecular weight between 1000 dalton-3000 dalton;
F, sterilization under 115-121 ℃ of temperature conditions, are sterilized the jellyfish polypeptide liquid of above-mentioned preparation 15-20 minutes;
G, mix to stir the jellyfish polypeptide liquid of choosing after the yoghurt that makes according to a conventional method and the above-mentioned sterilization and mix, stir, its mixed jellyfish polypeptide liquid percentage by weight is 5-20%, and yoghurt is 80-95%;
H, finished product carry out aseptic canning with above-mentioned even mixed yoghurt and jellyfish polypeptide liquid, jellyfish active peptide yoghourt.
The present invention prepares the less jellyfish polypeptide liquid of molecular weight, and it has certain physiologically active, the easiest absorption, the physiological function height of tiring.But in the process of proteolysis, along with the exposure of hydrophobic group, the bitter taste that can produce, the present invention is added to jellyfish active peptide in the yoghurt and goes, and utilizes sour milk to cover the bitter taste of active peptide, increase the designs and varieties of sour milk simultaneously, and cost is low.Jellyfish active peptide yoghourt of the present invention is nutritious, easily absorbs, drink conveniently, good mouthfeel, have clearing heat and detoxicating, dissolving phlegm loose gas, ease constipation disappear long-pending, hemangiectasis, bring high blood pressure down and effect such as cholesterol.Preparation method's technology of the present invention is reasonable, easy, the strong operability of preparation, easily realizes suitability for industrialized production.
The specific embodiment:
The present invention will be further described below in conjunction with embodiment.
Embodiment 1
Choose the jellyfish 50kg of high-quality, after clear water immersion desalination, clean up, send in the tissue mashing machine and smash to pieces, the water that adds 100kg then dilutes, and regulating the pH value is 8.0, and the control temperature is 55 ℃, adds 4.5 * 10
7The alkali protease of individual enzyme unit alive (u) is incubated 5 hours, gets the jellyfish enzymolysis liquid; This jellyfish enzymolysis liquid is heated to 100 ℃, keeps 15 minutes, and enzyme goes out; The jellyfish enzymolysis liquid that will go out then behind the enzyme is sent in the horizontal centrifuge, the control rotating speed is 4000r/min, centrifugal 15 minutes, remove macro-molecular protein and insoluble impurities, get its supernatant, filter by ultrafiltration membrane filter device then, filter the jellyfish polypeptide liquid 145kg of molecular weight between 1000 dalton-3000 dalton; This jellyfish polypeptide liquid was sterilized 15 minutes under 121 ℃ of temperature conditions; The jellyfish polypeptide liquid of choosing after the yoghurt 580kg that makes according to a conventional method and the sterilization is evenly mixed, and carries out aseptic canning respectively, every jar of 250ml, jellyfish active peptide yoghourt.
Embodiment 2
Choose the jellyfish 80kg of high-quality, after clear water immersion desalination, clean up, send in the tissue mashing machine and smash to pieces, the water that adds 240kg then dilutes, and regulating the pH value is 8.5, and the control temperature is 60 ℃, adds 8 * 10
7The alkali protease of individual enzyme unit alive (u) is incubated 2 hours, gets the jellyfish enzymolysis liquid; This jellyfish enzymolysis liquid is heated to 90 ℃, keeps 20 minutes, and enzyme goes out; The jellyfish enzymolysis liquid that will go out then behind the enzyme is sent in the tube centrifuge, the control rotating speed is 2000r/min, centrifugal 20 minutes, remove macro-molecular protein and insoluble impurities, get its supernatant, filter by ultrafiltration membrane filter device then, filter the jellyfish polypeptide liquid 300kg of molecular weight between 1000 dalton-3000 dalton; This jellyfish polypeptide liquid was sterilized 20 minutes under 115 ℃ of temperature conditions; The jellyfish polypeptide liquid of choosing after the yoghurt 1700kg that makes according to a conventional method and the sterilization is evenly mixed, and carries out aseptic canning respectively, every jar of 125ml, jellyfish active peptide yoghourt.
Embodiment 3
Choose the jellyfish 45kg of high-quality, after clear water immersion desalination, clean up, send in the tissue mashing machine and smash to pieces, the water that adds 155kg then dilutes, and regulating the pH value is 8.2, and the control temperature is 58 ℃, adds 5 * 10
7The alkali protease of individual enzyme unit alive (u) is incubated 3 hours, gets the jellyfish enzymolysis liquid; This jellyfish enzymolysis liquid is heated to 95 ℃, keeps 17min, and enzyme goes out; The jellyfish enzymolysis liquid that will go out then behind the enzyme is sent in the horizontal centrifuge, the control rotating speed is 4000r/min, centrifugal 20min, remove macro-molecular protein and insoluble impurities, get its supernatant, filter by ultrafiltration membrane filter device then, filter the jellyfish polypeptide liquid 180kg of molecular weight between 1000 dalton-3000 dalton; This jellyfish polypeptide liquid was sterilized 18 minutes under 120 ℃ of temperature conditions; The jellyfish polypeptide liquid of choosing after the yoghurt 1620kg that makes according to a conventional method and the sterilization is evenly mixed, and carries out aseptic canning respectively, every jar of 150ml, jellyfish active peptide yoghourt.
Embodiment 4
Choose the jellyfish 100kg of high-quality, after clear water immersion desalination, clean up, send in the tissue mashing machine and smash to pieces, the water that adds 200kg then dilutes, and regulating the pH value is 8.0, and the control temperature is 56 ℃, adds 8 * 10
7The alkali protease of individual enzyme unit alive (u) is incubated 4 hours, gets the jellyfish enzymolysis liquid; This jellyfish enzymolysis liquid is heated to 93 ℃, keeps 17 minutes, and enzyme goes out; The jellyfish enzymolysis liquid that will go out then behind the enzyme is sent in the horizontal centrifuge, the control rotating speed is 4000r/min, centrifugal 15 minutes, in the centrifuge, the control rotating speed is 4000r/min, centrifugal 15min, remove macro-molecular protein and insoluble impurities, get its supernatant, filter by ultrafiltration membrane filter device then, filter the jellyfish polypeptide liquid 260kg of molecular weight between 1000 dalton-3000 dalton; This jellyfish polypeptide liquid was sterilized 15 minutes under 121 ℃ of temperature conditions; The jellyfish polypeptide liquid of choosing after the yoghurt 4940kg that makes according to a conventional method and the sterilization is evenly mixed, and carries out aseptic canning respectively, every jar of 100ml, jellyfish active peptide yoghourt.
Claims (1)
1. the preparation method of a jellyfish active peptide yoghourt is characterized in that: through following technology
The jellyfish that high-quality is chosen in a, pretreatment of raw material is a raw material, after clear water immersion desalination, cleans up, and sends in the tissue mashing machine and smashs to pieces;
B, the enzymolysis jellyfish after with above-mentioned smashing to pieces adds its weight 2-4 water doubly and dilutes, regulating the pH value is 8.0-8.5, the control temperature is 55-60 ℃, add alkali protease, the basic protein enzyme dosage is that jellyfish weight adds 800-1200 enzyme unit (u) alive before every gram dilution, be incubated 2-5 hour, get the jellyfish enzymolysis liquid;
C, the enzyme that goes out are heated to 90～100 ℃ with the above-mentioned jellyfish enzymolysis liquid that makes, and keep 15-20 minute, and enzyme goes out;
D, the centrifugation jellyfish enzymolysis liquid after with the above-mentioned enzyme that goes out carries out centrifugation, removes macro-molecular protein and insoluble impurities, gets its supernatant;
E, ultrafiltration adopt ultrafiltration membrane filter device with the above-mentioned supernatant that makes, filter the jellyfish polypeptide liquid of molecular weight between 1000 dalton-3000 dalton;
F, sterilization under 115-121 ℃ of temperature conditions, are sterilized the jellyfish polypeptide liquid of above-mentioned preparation 15-20 minute;
G, mix to stir the jellyfish polypeptide liquid of choosing after the yoghurt that makes according to a conventional method and the above-mentioned sterilization and mix, stir, its mixed jellyfish polypeptide liquid percentage by weight is 5-20%, and yoghurt is 80-95%;
H, finished product carry out aseptic canning with above-mentioned even mixed yoghurt and jellyfish polypeptide liquid, jellyfish active peptide yoghourt.
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| CN2008101580850A CN101422195B (en) | 2008-10-28 | 2008-10-28 | Jellyfish active peptide yoghourt and preparation method thereof |
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| CN101422195B true CN101422195B (en) | 2011-10-26 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101822692B (en) * | 2010-04-16 | 2012-02-01 | 中国人民解放军第二军医大学 | Method for removing hemolytic toxicity from physaliatoxin |
| CN103948078B (en) * | 2014-05-14 | 2015-12-09 | 福建亿达食品有限公司 | A kind of fresh jellyfish fermented product and preparation method thereof |
| CN104012652A (en) * | 2014-06-30 | 2014-09-03 | 广西南宁至简至凡科技咨询有限公司 | Cranberry collagen polypeptide Mg yoghurt |
| CN106722390A (en) * | 2016-12-14 | 2017-05-31 | 福建农林大学 | A kind of application of jellyfish product and jellyfish in the product for improving gut flora is prepared |
| CN111670815A (en) * | 2020-06-24 | 2020-09-18 | 青海启龙商贸有限公司河南县启龙牧场 | Yoghourt processing production device and processing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383729A (en) * | 2001-04-27 | 2002-12-11 | 陆晓民 | Polypeptide fortified milk |
| CN101084767A (en) * | 2006-06-07 | 2007-12-12 | 山东兔巴哥食品有限公司 | Polypeptide milk beverage and its manufacturing method |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1383729A (en) * | 2001-04-27 | 2002-12-11 | 陆晓民 | Polypeptide fortified milk |
| CN101084767A (en) * | 2006-06-07 | 2007-12-12 | 山东兔巴哥食品有限公司 | Polypeptide milk beverage and its manufacturing method |
Non-Patent Citations (1)
| Title |
|---|
| 安桂香.海蜇活性肽的制备及降血压效果的研究.《中国优秀博硕士学位论文全文数据库(硕士)工程科技Ⅰ辑》.2007,(第3期),25-39. * |
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