CN101433238A - Trepang vigor milk beverage and production method - Google Patents
Trepang vigor milk beverage and production method Download PDFInfo
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- CN101433238A CN101433238A CNA2007101144151A CN200710114415A CN101433238A CN 101433238 A CN101433238 A CN 101433238A CN A2007101144151 A CNA2007101144151 A CN A2007101144151A CN 200710114415 A CN200710114415 A CN 200710114415A CN 101433238 A CN101433238 A CN 101433238A
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Abstract
The invention discloses a sea cucumber energy milk drink and a production method. The sea cucumber energy milk drink is characterized in that the sea cucumber energy milk drink contains a sea cucumber enzymolysis liquid, skim milk powder, and a small amount of flavoring agent. The production steps comprise milk reduction, sugar manufacturing, adding of a stabilizer, sea cucumber treatment, acid regulation, homogenization, degasification, filtration, filling, and pasteurization. The production method adopts high pressure and biological enzyme extraction technologies to remove the peculiar smell of sea cucumbers and fully retain various active substances in the sea cucumbers, then utilizes the biological enzyme extraction technology to evenly distribute functional components such as sea cucumber polysaccharide into milk to ensure that rich milk protein is perfectly fused with various nutrient elements in the sea cucumbers, furthest retains nutrient contents in the milk and the sea cucumbers, promotes more complete and comprehensive absorption of human bodies, and achieves the aims of balanced complementation of nutrition, scientific health preservation, and health promotion.
Description
Technical field:
The present invention relates to health food, specifically a kind of trepang vigor milk beverage and production method.
Background technology:
Sea cucumber is a kind of extremely ancient animal, and it occurs also Zao than original fish, and the Precambrian period before more than 600,000,000 years has just come into existence, and has another name called extra large mouse, first of the wooden meat, marine products eight delicacies.Sea cucumber belongs to echinoderm, and health is cylindrical, and skin depth, softness and stick-slip is muscular are good at shrinking.The whole world has 1100 kinds of sea cucumbers approximately, wherein edible only kind surplus in the of 20.Its kind varies in different localities, and stichopus japonicus is that the stichopus japonicus that king, the especially marine site, Dalian in the ginseng abounds with is had won fame both at home and abroad especially, just is regarded as the marine products treasure of nourishing and fit keeping function before hundreds of years." this thick grass is new " meaning: " the marine products person is good in sea cucumber the Liao Dynasty, spinosity person name stichopus japonicus, stingless person's name beche-de-mer without spike." thank to " five assorted ancient sacrificial utensils " cloud of starting: " sea cucumber has it at beach, the east area of the Liao River, coextensive with eastern and southern Liaoning Province, its benefit warm in nature ... so foot enemy ginseng is the name sea cucumber.”
Chinese eat sea cucumber has had the history of more than one thousand years, since ancient times sea cucumber just to be worth high invigorant edible or medicinal as a kind of.Modern study proves that the sea cucumber body contains more than the 50 kind of nutritional labeling useful to the human physiological activity.Wherein protein content is just up to 55%; contain 18 seed amino acids; also be rich in nutritional labelings such as taurine, stichopus japonicus mucopolysaccharide, chondroitin sulfate, VB1, VB2, VE, VK, glutathione in addition; also have various trace elements such as calcium, phosphorus, selenium, zinc, vanadium; so the effect that kidney tonifying is arranged, enrich blood is a kind of good nourishing treasure.
In contained 18 seed amino acids of sea cucumber, there are 8 kinds to be the essential amino acid that human body self can not synthesize.Amino acid is the base substance that constitutes protein, is human life activity's main matter basis.Arginine content is very high in the sea cucumber, therefore is otherwise known as " arginine zillionaire ", and it is the main component that constitutes male sex's spermatid, is again the primary raw material of synthesized human collagen.
Also contain certain chondroitin sulfate and stichopus japonicus mucopolysaccharide in the stichopus japonicus, wherein chondroitin sulfate is that biology growing is grown indispensable material, and it is relevant with the aging of muscle.If this composition reduces, can cause that atrophy is aging, muscle hardening, elasticity disappear; The stichopus japonicus mucopolysaccharide is the important component in the stichopus japonicus body wall, has the immunity and the resist inflammation on repercussive function of broad-spectrum anti-tumor, raising body cell, as resisting the specific lesions of the caused tissue culture cells of herpes simplex virus (HSV).It also is novel anti-coagulants simultaneously, demonstrates important effect in coagulation process.The hyperplasia that can suppress vascular smooth muscle improves endothelial cell proliferation and migration, and stimulating endothelial cell discharges free property inhibitor, the effect that general elderly population is had the reduction blood viscosity.Science proof stichopus japonicus mucopolysaccharide not only promotes the hematopoiesis function of body but also blood fat is also had certain regulatory function, promptly reduces serum cholesterol and content of triglyceride; The cortex nerve also there is the certain protection effect, can prevents effectively that nervous centralis from not having retrogression pathological changes, for example has the obvious treatment effect to senile dementia.
Also have precious holothurin in the sea cucumber body, its molecular structure is the glycocide of hydroxyl gonane derivative like saponin, can suppress the growth of some cancer cell, also has very strong antifungi effect simultaneously, can the block nerves conduction.Scientific research proves that the wind-induced spastic paralysis of centering has better therapeutic effect.
21st century, people are more and more higher for the nutritional need of diet.As outstanding person in the nutriment, supply falls short of demand especially in market for sea cucumber.But there are four big disadvantages in traditional eating method of sea cucumber.
1. science not: tradition processing and eating method run off acidic polysaccharose, saponin isoreactivity composition in the sea cucumber in a large number, and other nutrition is also destroyed seriously, difficult absorption.Tradition eating method or aquatic foods are eaten because of the sea cucumber protein molecular weight is big, complex structure, human body self lack catabolic enzyme again, and its nutritional labeling is difficult for absorbing.
2. inconvenient: traditional beche-de-mer need be through flushing for several times, soak, change water, thermophilic digestion, sends out system and culinary art to make the back edible, the complicated trouble of program for a long time.
3. dangerous: the sea cucumber without check and illegal processing sell is seen everywhere, polluting sea cucumber that produce in the marine site circulates in a large number, and promising increasing sea cucumber component, volume and fresh-keeping and added the retailer of poisonous and harmful substances such as potassium permanganate, formalin make the nourishing of sea cucumber become a kind of harm on the contrary.
4. uneconomical: tradition processing and eating method make that original bioactivator is serious to run off and destruction, cause significant wastage, and processing time consuming, effort, cost height.
Summary of the invention:
The present invention is directed to the disadvantage that traditional eating method exists, adopt biological means such as biological enzymolysis technology, biology enzyme abstraction technique, providing a kind of is primary raw material with sea cucumber, skimmed milk power, is equipped with other auxiliary materials and makes trepang vigor milk beverage and production method.
The present invention can reach by following measure:
A kind of trepang vigor milk beverage, it is characterized in that containing sea cucumber hydrolysate, skimmed milk power and a little are by 55% high fructose syrup, Sucralose, sucrose, lactic acid, citric acid, natrium citricum, the HS-817 compound stabilizer, nisin, potassium sorbate, the flavor enhancement that seafood essence is formed, sea cucumber hydrolysate, the percentage by weight of skimmed milk power is: sea cucumber hydrolysate 10%-50%, skimmed milk power 5%-10%, the percentage that the weight of each composition of composition flavor enhancement accounts for trepang vigor breast weight is 55% high fructose syrup 1.5%-3.5%, Sucralose 0.003%-0.007%, sucrose 3%-7%, lactic acid 0.1%-0.2%, citric acid 0.02%-0.07%, natrium citricum 0.004%-0.01%, HS-817 compound stabilizer 0.05%-0.3%, nisin 0.01%-0.02%, potassium sorbate 0.02%-0.04%, seafood essence 0.002%-0.01%.
A kind of production method of trepang vigor milk beverage, step is as follows:
1, recombined milk: skimmed milk power is added dissolved in purified water, leave standstill 20-30min, cross colloid mill,
2, sugaring: take by weighing high fructose syrup, Sucralose, sucrose according to prescription, dissolving, the cooling back is crossed 400 mesh sieves and is slowly added in the blend tank,
3, add stabilizing agent: take by weighing compound stabilizer according to formula ratio,, cross colloid mill, slowly join in the recombined milk, mix with recombined milk then, add natrium citricum, cross colloid mill, change blend tank over to cold water soak 20-30min,
4, sea cucumber is handled and comprises:
4.1 cross water treatment: earlier sea cucumber is cleaned, water is put into sea cucumber when boiled, after shrinking to the sea cucumber of seething with excitement again, pulled out cool,
4.2 system high pressure sea cucumber: sea cucumber is poured in the stainless steel cask, mix clear water and do not have sea cucumber, put into 100-115 ℃ in cabinet of sterilization, 0.04-0.05MPa, 20-25min then,
4.3 high pressure sea cucumber making beating: take by weighing the high pressure sea cucumber and smash into the meat gruel shape with colloid mill, the middle pure water making beating that adds high pressure sea cucumber amount twice,
4.4 enzymolysis processing: sea cucumber milk is joined in the middle of the reactor, and gradation adds the pure water of high pressure sea cucumber equivalent again, and adjust pH 6.5-7.5 adds 15-20g neutral proteinase, and mixing, stirred 3-4 hours at insulation in the middle of 45-55 ℃ reactors,
Enzyme takes off raw meat 4.5 go out: take out after enzymolysis is finished and in jacketed pan, heat 90-100 ℃, and 15-20min enzyme that goes out, the centre should ceaselessly be stirred allowing the fishy smell material vapor away,
4.6 filter: go over the suspended particulate in the removal with 300 mesh sieves.
5, acid adjustment: take by weighing lactic acid and citric acid by formula ratio, dissolve, filter,, mix with the material that mixes homogeneous and to detect pH at any time, stir 15-20 ℃ of high-speed stirred,
6, homogeneous, the degassing, filtration: the feed liquid for preparing is added potassium sorbate and nisin, stir, the degassing adds essence, stirs homogeneous,
7, can: 86-90 ℃ of hot fillings, operating process prevents microbiological contamination, induction is sealed,
8, pasteurization: temperature 90-92 ℃, sterilization in 20-30 minutes.Be cooled to room temperature with cold water immediately after sterilization finishes, packing gets final product.
The present invention is that to produce three to five years fresh and alive sea cucumbers with the Huanghai Sea be raw material, adopt high pressure, biology enzyme extractive technique, remove the peculiar smell of sea cucumber, fully keep the various active material in the sea cucumber, utilize the biology enzyme abstraction technique that functional components such as sea cucumber polysaccharide are evenly distributed in the milk again, allow the perfection of abundant milk protein and the various nutrient elements in the sea cucumber merge, at utmost kept the nutritional labeling in milk and the sea cucumber.Experimental results show that, sea cucumber albumen is water-solubility protein, milk pH value is about neutrality, so sea cucumber albumen albumen with milk constitutes the best nutritional combination, wherein the human absorptivity of sea cucumber polysaccharide is near 98%, improve 5 times than simple consumption sea cucumber, micronutrient element kind analogy ordinary milk has more about 5 times, promotes absorption of human body more thorough, more comprehensively, reaches complementation balanced in nutrition, maintaining good health by scientific methods, sanatory purpose.
The specific embodiment:
Below the present invention is further described:
A kind of trepang vigor milk beverage, it is characterized in that containing sea cucumber hydrolysate, skimmed milk power and a little are by 55% high fructose syrup, Sucralose, sucrose, lactic acid, citric acid, natrium citricum, the HS-817 compound stabilizer, nisin, potassium sorbate, the flavor enhancement that seafood essence is formed, sea cucumber hydrolysate, the percentage by weight of skimmed milk power is: sea cucumber hydrolysate 10%-50%, skimmed milk power 5%-10%, the percentage that the weight of each composition of composition flavor enhancement accounts for trepang vigor breast weight is 55% high fructose syrup 1.5%-3.5%, Sucralose 0.003%-0.007%, sucrose 3%-7%, lactic acid 0.1%-0.2%, citric acid 0.02%-0.07%, natrium citricum 0.004%-0.01%, HS-817 compound stabilizer 0.05%-0.3%, nisin 0.01%-0.02%, potassium sorbate 0.02%-0.04%, seafood essence 0.002%-0.01%.
A kind of production method of trepang vigor milk beverage, step is as follows:
1, recombined milk: skimmed milk power is added dissolved in purified water, leave standstill 20-30min, cross colloid mill,
2, sugaring: take by weighing high fructose syrup, Sucralose, sucrose according to prescription, dissolving, the cooling back is crossed 400 mesh sieves and is slowly added in the blend tank,
3, add stabilizing agent: take by weighing compound stabilizer according to formula ratio,, cross colloid mill, slowly join in the recombined milk, mix with recombined milk then, add natrium citricum, cross colloid mill, change blend tank over to cold water soak 20-30min,
4, sea cucumber is handled and comprises:
4.1 cross water treatment: earlier sea cucumber is cleaned, water is put into sea cucumber when boiled, after shrinking to the sea cucumber of seething with excitement again, pulled out cool,
4.2 system high pressure sea cucumber: sea cucumber is poured in the stainless steel cask, mix clear water and do not have sea cucumber, put into 100-115 ℃ in cabinet of sterilization, 0.04-0.05MPa, 20-25min then,
4.3 high pressure sea cucumber making beating: take by weighing the high pressure sea cucumber and smash into the meat gruel shape with colloid mill, the middle pure water making beating that adds high pressure sea cucumber amount twice,
4.4 enzymolysis processing: sea cucumber milk is joined in the middle of the reactor, and gradation adds the pure water of high pressure sea cucumber equivalent again, and adjust pH 6.5-7.5 adds 15-20g neutral proteinase, and mixing, stirred 3-4 hours at insulation in the middle of 45-55 ℃ reactors,
Enzyme takes off raw meat 4.5 go out: take out after enzymolysis is finished and in jacketed pan, heat 90-100 ℃, and 15-20min enzyme that goes out, the centre should ceaselessly be stirred allowing the fishy smell material vapor away,
4.6 filter: go over the suspended particulate in the removal with 300 mesh sieves.
5, acid adjustment: take by weighing lactic acid and citric acid by formula ratio, dissolve, filter,, mix with the material that mixes homogeneous and to detect pH at any time, stir 15-20 ℃ of high-speed stirred,
6, homogeneous, the degassing, filtration: the feed liquid for preparing is added potassium sorbate and nisin, stir, the degassing adds essence, stirs homogeneous,
7, can: 86-90 ℃ of hot fillings, operating process prevents microbiological contamination, induction is sealed,
8, pasteurization: 90-92 ℃ of temperature, sterilization in 20-30 minutes.Be cooled to room temperature with cold water immediately after sterilization finishes, packing gets final product.
The present invention is that to produce three to five years fresh and alive sea cucumbers with the Huanghai Sea be raw material, adopt high pressure, biology enzyme extractive technique, remove the peculiar smell of sea cucumber, fully keep the various active material in the sea cucumber, utilize the biology enzyme abstraction technique that functional components such as sea cucumber polysaccharide are evenly distributed in the milk again, allow the perfection of abundant milk protein and the various nutrient elements in the sea cucumber merge, at utmost kept the nutritional labeling in milk and the sea cucumber.Experimental results show that, sea cucumber albumen is water-solubility protein, milk pH value is about neutrality, so sea cucumber albumen albumen with milk constitutes the best nutritional combination, wherein the human absorptivity of sea cucumber polysaccharide is near 98%, improve 5 times than simple consumption sea cucumber, micronutrient element kind analogy ordinary milk has more about 5 times, promotes absorption of human body more thorough, more comprehensively, reaches complementation balanced in nutrition, maintaining good health by scientific methods, sanatory purpose.
Claims (3)
1, a kind of trepang vigor milk beverage is characterized in that it contains sea cucumber hydrolysate, skimmed milk power and a little flavor enhancement, and the percentage by weight of sea cucumber hydrolysate, skimmed milk power is: sea cucumber hydrolysate 10%-50%, skimmed milk power 5%-10%.
2, a kind of trepang vigor milk beverage according to claim 1, its production stage is as follows:
(1) recombined milk: skimmed milk power is added dissolved in purified water, leave standstill 20-30min, cross colloid mill,
(2) sugaring: take by weighing high fructose syrup, Sucralose, sucrose according to prescription, dissolving, the cooling back is crossed 400 mesh sieves and is slowly added in the blend tank,
(3) add stabilizing agent: take by weighing compound stabilizer according to formula ratio,, cross colloid mill, slowly join in the recombined milk, mix with recombined milk then, add natrium citricum, cross colloid mill, change blend tank over to cold water soak 20-30min,
(4) sea cucumber is handled and comprises:
1. cross water treatment: earlier sea cucumber is cleaned, water is put into sea cucumber when boiled, after shrinking to the sea cucumber of seething with excitement again, pulled out cool,
2. make the high pressure sea cucumber: sea cucumber is poured in the stainless steel cask, mix clear water and do not have sea cucumber, put into 100-115 ℃ in cabinet of sterilization, 0.04-0.05MPa, 20-25min then,
3. high pressure sea cucumber making beating: take by weighing the high pressure sea cucumber and smash into the meat gruel shape with colloid mill, the middle pure water making beating that adds high pressure sea cucumber amount twice,
4. enzymolysis processing: sea cucumber milk is joined in the middle of the reactor, and gradation adds the pure water of high pressure sea cucumber equivalent again, and adjust pH 6.5-7.5 adds 15-20g neutral proteinase, and mixing, stirred 3-4 hours at insulation in the middle of 45-55 ℃ reactors,
5. the enzyme that goes out takes off raw meat: takes out after enzymolysis is finished and in jacketed pan, heats 90-100 ℃, and 15-20min enzyme that goes out, the centre should ceaselessly be stirred allowing the fishy smell material vapor away,
6. filter: go over the suspended particulate in the removal with 300 mesh sieves.
(5) acid adjustment: take by weighing lactic acid and citric acid by formula ratio, dissolve, filter,, mix with the material that mixes homogeneous and to detect pH at any time, stir 15-20 ℃ of high-speed stirred,
(6) homogeneous, the degassing, filtration: the feed liquid for preparing is added potassium sorbate and nisin, stir, the degassing adds essence, stirs homogeneous,
(7) can: 86-90 ℃ of hot fillings, operating process prevents microbiological contamination, induction is sealed,
(8) pasteurization: temperature 90-92 ℃, sterilization in 20-30 minutes.Be cooled to room temperature with cold water immediately after sterilization finishes, packing gets final product.
3, a kind of trepang vigor milk beverage according to claim 1, it is characterized in that said flavor enhancement is by 55% high fructose syrup, Sucralose, sucrose, lactic acid, citric acid, natrium citricum, the HS-817 compound stabilizer, nisin, potassium sorbate, seafood essence is formed, and the percentage that the weight of each composition of composition flavor enhancement accounts for trepang vigor breast weight is 55% high fructose syrup 1.5%-3.5%, Sucralose 0.003%-0.007%, sucrose 3%-7%, lactic acid 0.1%-0.2%, citric acid 0.02%-0.07%, natrium citricum 0.004%-0.01%, HS-817 compound stabilizer 0.05%-0.3%, nisin 0.01%-0.02%, potassium sorbate 0.02%-0.04%, seafood essence 0.002%-0.01%.
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| CNA2007101144151A CN101433238A (en) | 2007-11-12 | 2007-11-12 | Trepang vigor milk beverage and production method |
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| CNA2007101144151A CN101433238A (en) | 2007-11-12 | 2007-11-12 | Trepang vigor milk beverage and production method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109310120A (en) * | 2016-04-16 | 2019-02-05 | 彼得·克拉森 | Protein beverage with and preparation method thereof |
| CN114568610A (en) * | 2021-12-31 | 2022-06-03 | 山东点尤尤生物科技有限公司 | Sea cucumber sugar-free anti-fatigue beverage and preparation method thereof |
-
2007
- 2007-11-12 CN CNA2007101144151A patent/CN101433238A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109310120A (en) * | 2016-04-16 | 2019-02-05 | 彼得·克拉森 | Protein beverage with and preparation method thereof |
| CN114568610A (en) * | 2021-12-31 | 2022-06-03 | 山东点尤尤生物科技有限公司 | Sea cucumber sugar-free anti-fatigue beverage and preparation method thereof |
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Open date: 20090520 |