CN101669659A - Jellyfish and water chestnut drink and preparation method thereof - Google Patents
Jellyfish and water chestnut drink and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a jellyfish and water chestnut drink and a preparation method thereof, wherein the preparation method comprises the following steps: selecting fresh or alum jellyfishes whichare soaked with clean water as raw materials, freezing and then smashing to prepare slurry; adding the jellyfishes slurry into soft water, adjusting the protein concentration to 2-5 percent and the pHvalue to 7.5-8.5, controlling the temperature, adding trypsinase with the consumption of 1, 000-4, 000l/g of substrate protein, preserving heat for 3-5 hours, and carrying out zymohydrolysis, enzymekilling and centrifugalization to obtain a jellyfish polypeptide liquid; selecting high quality water chestnuts to prepare water chestnut original juice; and weighing the following components in percentage by weight: 50-60 percent of jellyfish polypeptide liquid, 30-40 percent of water chestnut original juice, 6-7 percent of sweetening agent, 0.1-0.4 percent of complex stabilizer, 0.05-0.1 percentof emulsifier and the balance of water, uniformly mixing, homogenizing, filling and sterilizing to obtain a finished product. The jellyfish and water chestnut drink has unique flavor, rich nutrition,good taste, rapid nutritive absorption and health efficacy of eliminating phlegm, lowering blood pressure and the like. The preparation method has reasonable process and strong operability, and is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of mollusc aquatic food goods, especially a kind of jellyfish water chestnut drink and preparation method thereof.
Background technology
Jellyfish claims jellyfish again, is the enterozoa of Hai Sheng, its vegetal pole horn of plenty, and high protein, low fat is rich in carbohydrate, inorganic salts and multivitamin, and is edible delicious good to eat, and important economy and edibility are arranged.According to surveying and determination: per 100 gram jellyfish contain protein 12.3 grams, carbohydrate 4 grams, 182 milligrams of calcium, iodine 132 micrograms and multivitamin.In addition, the jellyfish good medicine of still curing the disease simply.Chinese medicine thinks, that jellyfish has is clearing heat and detoxicating, the merit of resolving phlegm and softening hard masses, step-down detumescence." Gui Yanlu " meaning: " sea snake, panacea also, a surname's gasification phlegm, anti-inflammatory row food and do not hinder healthy tendency.So under the asthma, pectoralgia, abdominal mass, turgor, constipation, band, diseases such as infantile malnutrition due to digestive disturbances or intestinalparasites, subcutaneous ulcer, all edible ".Mostly jellyfish is to eat raw or adopts alum and salt to pickle at present, and it will be processed into jellyfish, is beneficial to it and obtains longer storage life and be convenient to people edible.
In recent years, how jellyfish is processed into problem nutritious, that the drink tool health care becomes people's primary study.For example, by the applicant application, on May 6th, 2009 disclosed CN101422195A Chinese invention patent ublic specification of application disclosed " a kind of jellyfish active peptide yoghourt and preparation method thereof ", it is to be raw material with the jellyfish, adding its weight 2-4 water doubly after smashing to pieces dilutes, regulate the pH value, under 55-60 ℃ of condition, adding 800-1200 enzyme unit alive (u) with jellyfish weight before every gram dilution is that standard adds alkali protease, be incubated 2-5 hour and carry out enzymolysis, through the enzyme that goes out, centrifugation, ultrafiltration gets jellyfish polypeptide liquid; This jellyfish polypeptide liquid sterilization back mixes with the yoghurt that conventional method makes, and its jellyfish polypeptide liquid percentage by weight is 5-20%, and yoghurt is 80-95%.It is nutritious, and health care.Have again, by the applicant application, on May 6th, 2009 disclosed CN101422266A Chinese invention patent ublic specification of application disclosed " a kind of jelly-fish nutrient liquid and preparation method thereof ", it also is to be raw material with the jellyfish, through smash to pieces, thin up, regulate the pH value, add alkali protease and carry out enzymolysis, again through the enzyme that goes out, centrifugation, take off raw meat, jellyfish polypeptide liquid; Choose honey, red date, hawthorn, Radix Glycyrrhizae, longan compatibility, adopt conventional traditional Chinese medicine liquid extraction method to obtain help seasoning extract; According to percentage by weight is that jellyfish polypeptide liquid is that 50-75%, help seasoning extract are that 25-50% mixes jelly-fish nutrient liquid.It is nutritious, absorption of nutrient ingredients is fast.
Water chestnut, the bulb of genus sand-grass section plant water chestnut, its color of the leather is purple black, meat is pure white, and the sweet succulence of distinguishing the flavor of is clear and melodious good to eat, be rich in protein, fat, crude fibre, carrotene, Cobastab, vitamin C, iron, calcium and carbohydrate, the good reputation of " underground snow pear " is arranged from ancient times.Its phosphorus that contains is higher in rhizome vegetable, can promote the metabolism of the interior sugar of human body, fat, protein three big materials, regulates acid-base balance and promotes bone growth and development.In addition, water chestnut also has medical value.Compendium of Material Medica thinks, water chestnut can " quench one's thirst, Wen Zhongyi gas, following borax, the wind poison that disappears removes stagnancy of pathogens in chest heat.”。In the practice, the thirsty disease of pyreticosis Tianjin wound can be treated in the tender many Tianjin of water chestnut matter, to the many persons of diabetic urine, certain supplemental treatment effect is arranged.Year over Britain in to the research of water chestnut, find a kind of " puchiin ", this material all has certain inhibitory action to gold look staphylococcus, Escherichia coli, aerobacteria and Pseudomonas aeruginosa, to bringing high blood pressure down, prevent and treat cancerous swelling certain effect is arranged.
Both all have reduce phlegm, effect such as step-down, both are united two into one, on the one hand can wild phase with effect, also can replenish mutually on the other hand.Up to now, yet there are no report with jellyfish and the compound preparation drink of water chestnut.
Summary of the invention
In order to overcome deficiency of the prior art and to make full use of jellyfish and the nutrition of water chestnut, medical value, the invention provides a kind of jellyfish enzymolysis liquid that utilizes and be aided with jellyfish water chestnut drink that water chestnut Normal juice is made and preparation method thereof.This jellyfish water chestnut drink not only unique flavor, nutritious, stay in grade, easily digest and assimilate, and have health-care efficacy such as reduce phlegm, hypotensive.The preparation method's of this drink technology is reasonable, makes simply, and is with short production cycle, is fit to suitability for industrialized production.
The technical solution adopted for the present invention to solve the technical problems is: a kind of jellyfish and water chestnut drink, it is characterized in that: its jellyfish polypeptide liquid, water chestnut Normal juice, sweetener, compound stabilizer, emulsifying agent and water for preparing after by the jellyfish enzymolysis is formed, wherein the percentage by weight of each component is respectively: jellyfish polypeptide liquid 50%-60%, water chestnut Normal juice 30%-40%, sweetener 6%-7%, compound stabilizer 0.1%-0.4%, emulsifying agent 0.05%-0.1%, surplus are water, and the percentage by weight sum of described component is 100%.
Described compound stabilizer is sodium carboxymethylcellulose and 1: 1 compound of xanthans.
Described emulsifying agent is sucrose fatty ester or molecule distillating monoglyceride.
A kind of preparation method of jellyfish and water chestnut drink is characterized in that: through the following step
The processing of a, raw material choose fresh or alum system and soak with clear water after jellyfish be raw material, carry out freezing processing, standby;
Select the water chestnut of high-quality for use, clean, peeling, making beating makes water chestnut Normal juice after the filtration, standby;
B, making beating are put into tissue mashing machine with the jellyfish after the freezing hardening and are smashed to pieces, make the jellyfish slurry;
C, hydrolysis add an amount of soft water with the above-mentioned jellyfish slurry that makes, and the protein concentration that jellyfish is starched is adjusted to 2-5%, regulates pH value 7.5-8.5, the control temperature is 35-50 ℃, add trypsase, tryptic consumption is the 1000-4000u/g substrate protein, insulation 3h-5h;
D, the enzyme that goes out are heated to 90-100 ℃ with the above-mentioned jellyfish enzymolysis liquid that makes, and keep 10-15min, and enzyme goes out;
E, 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, the jellyfish polypeptide liquid that obtains clarifying;
The water chestnut stoste of f, the allotment above-mentioned preparation of adding in jellyfish polypeptide liquid and sweetener, compound stabilizer, emulsifying agent, water, after mixing, homogeneous, wherein the percentage by weight of each component is respectively: jellyfish polypeptide liquid 50%-60%, water chestnut Normal juice 30%-40%, sweetener 6%-7%, compound stabilizer 0.1%-0.4%, emulsifying agent 0.05%-0.1%, surplus are water, and the percentage by weight sum of described component is 100%;
G, can are injected beverage container with above-mentioned homogeneous mixed liquor respectively with bottle placer;
H, sterilization, the finished product jellyfish and water chestnut drink after with above-mentioned can under 115-121 ℃ of temperature conditions, sterilization 15-20min, cooling, finished product.
Drink of the present invention is to utilize the protease hydrolytic jellyfish to be aided with water chestnut Normal juice to be made with other auxiliary materials.It is to utilize zymolysis technique that the protein degradation of jellyfish is become micromolecule polypeptide or amino acid, and it has certain physiologically active, easily is absorbed by the body the physiological function height of tiring when edible; In addition, behind the protein degradation, can avoid the aggregate and precipitate of protein to a certain extent, the clarity and the stability of product is played an important role.Water chestnut flavor is sweet, cold in nature, has clearing lung-heat heat, promoting production of body fluid and nourishing the lung, the sharp intestines that reduce phlegm, diuresis promoting, the carbuncle that disappears detoxifcation, cool blood dampness elimination is arranged, help digestion and remove bloated effect; That jellyfish has is clearing heat and detoxicating, the merit of resolving phlegm and softening hard masses, step-down detumescence, and both mix, the effect of can mutually promoting; The water chestnut flavor is sweet, can effectively hide the Hai Xingweidao of jellyfish again.Jellyfish and water chestnut drink unique flavor of the present invention, nutritious, good mouthfeel, absorption of nutrient ingredients are fast, and have health-care efficacy such as reduce phlegm, hypotensive.Preparation method's raw material of this drink is easy to get, and technology is reasonable, makes simply, and strong operability is fit to suitability for industrialized production.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Embodiment 1
A kind of jellyfish water chestnut drink, by jellyfish polypeptide liquid 50%, water chestnut Normal juice 40%, sucrose 7%, sodium carboxymethylcellulose 0.1%, xanthans 0.1%, molecule distillating monoglyceride 0.1% and water 2.7% are formed.
Preparation method: choose the jellyfish 5kg of fresh high-quality, send into tissue mashing machine after the freezing hardening and smash to pieces, form the jellyfish slurry; Add the water of 3.2kg in the jellyfish slurry, the protein concentration that jellyfish is starched is adjusted to 2%, regulates pH value to 8.0, the control temperature is 50 ℃, adds trypsase, and tryptic consumption is the 3000u/g substrate protein, insulation 3h is warming up to 100 ℃ then, keeps the 10min enzyme that goes out; The jellyfish enzymolysis liquid that goes out behind the enzyme is sent in the centrifuge, centrifugal condition 4000r/min, and 15min removes macro-molecular protein and insoluble impurities, gets its supernatant, the jellyfish polypeptide liquid that obtains clarifying.Select for use big, clean, fresh, skin thin, meat thin, flavor is sweet, sharp and clear, the first-class water chestnut of no slag, cleans, and removes the peel, and pulls an oar, filtration makes water chestnut Normal juice.Weighing water chestnut Normal juice 6.56kg, sucrose 1.15kg, sodium carboxymethylcellulose 0.016kg, xanthans 0.016kg, molecule distillating monoglyceride 0.016kg, soft water 0.442kg and the jellyfish polypeptide liquid that makes mix, and get jellyfish water chestnut mixed liquor; Adopt homogenizer homogeneous under 55 ℃ of temperature, pressure 22Mpa condition, make the mixed liquor granularity be lower than 2um; Its temperature increase to 80 ℃ being carried out the can of branch bottle, seal, is 121 ℃ in temperature, and sterilization 15min is cooled to normal temperature, promptly gets the jellyfish water chestnut drink.
This jellyfish and water chestnut drink unique flavor, nutritious, good mouthfeel, absorption of nutrient ingredients are fast, and have health-care efficacy such as reduce phlegm, hypotensive.
Embodiment 2
A kind of jellyfish water chestnut drink, by jellyfish polypeptide liquid 60%, water chestnut Normal juice 30%, xylitol 6%, sodium carboxymethylcellulose 0.2%, xanthans 0.2%, sucrose fatty ester 0.06% and water 3.54% are formed.
The preparation method: the alum system jellyfish of selecting for use is a raw material, soaks more than the 6h freezing processing with 10 times clear water; Take by weighing freeze desalination jellyfish 10kg, send into tissue mashing machine and smash to pieces, form the jellyfish slurry; Add the water of 6.4kg in the jellyfish slurry, the protein concentration that jellyfish is starched is adjusted to 3%, regulates pH value to 7.5, the control temperature is 35 ℃, adds trypsase, and tryptic consumption is the 4000u/g substrate protein, insulation 4h is warming up to more than 90 ℃ then, keeps the 15min enzyme that goes out; The jellyfish enzymolysis liquid that goes out behind the enzyme is sent in the centrifuge, centrifugal condition 4000r/min, and 15min removes macro-molecular protein and insoluble impurities, gets its supernatant, the jellyfish polypeptide liquid that obtains clarifying.Select the first-class water chestnut of high-quality for use, clean, peeling, making beating is filtered and is made water chestnut Normal juice.Claim water chestnut Normal juice 8.19kg, xylitol 1.64kg, sodium carboxymethylcellulose 0.055kg, xanthans 0.055kg, molecule distillating monoglyceride 0.016kg, soft water 0.944kg to mix, get jellyfish water chestnut mixed liquor with the jellyfish polypeptide liquid that makes; Adopt homogenizer homogeneous under 55 ℃ of temperature, pressure 22Mpa condition, make the mixed liquor granularity be lower than 2um; Its temperature increase to 80 ℃ being carried out can, seal, is 110 ℃ in temperature, and sterilization 20min is cooled to normal temperature, promptly gets the jellyfish water chestnut drink.
This jellyfish and water chestnut drink is nutritious, good mouthfeel, absorption of nutrient ingredients are fast, and has health-care efficacy such as reduce phlegm, hypotensive.
Embodiment 3
A kind of jellyfish water chestnut drink, by jellyfish polypeptide liquid 55%, water chestnut Normal juice 35%, lactitol 6.5%, sodium carboxymethylcellulose 0.15%, xanthans 0.15%, molecule distillating monoglyceride 0.08% and water 3.12% are formed.
The preparation method: the alum system jellyfish of selecting for use is a raw material, soaks more than the 6h freezing processing with 10 times clear water; Take by weighing freeze desalination jellyfish 7kg, send into tissue mashing machine and smash to pieces, form the jellyfish slurry; Add the water of 4kg in the jellyfish slurry, the protein concentration that jellyfish is starched is adjusted to 5%, regulates pH value to 8.5, the control temperature is 45 ℃, adds trypsase, and tryptic consumption is the 1000u/g substrate protein, insulation 5h is warming up to 100 ℃ then, keeps the 10min enzyme that goes out; The jellyfish enzymolysis liquid that goes out behind the enzyme is sent in the centrifuge, centrifugal condition 4000r/min, and 15min removes macro-molecular protein and insoluble impurities, gets its supernatant, the jellyfish polypeptide liquid that obtains clarifying.Select the first-class water chestnut of high-quality for use, clean, peeling, making beating is filtered and is made water chestnut Normal juice.The jellyfish polypeptide liquid that takes by weighing water chestnut Normal juice 7kg, lactitol 1.3kg, sodium carboxymethylcellulose 0.03kg, xanthans 0.03kg, molecule distillating monoglyceride 0.016kg, soft water 0.624kg and make mixes, and gets jellyfish water chestnut mixed liquor; Adopt homogenizer homogeneous under 55 ℃ of temperature, pressure 22Mpa condition, make the mixed liquor granularity be lower than 2um; Its temperature increase to 80 ℃ being carried out can, seal, is 115 ℃ in temperature, and sterilization 20min is cooled to normal temperature, promptly gets water chestnut jellyfish drink.
This jellyfish and water chestnut drink unique flavor, nutritious, good mouthfeel, absorption of nutrient ingredients are fast, and Has the health-care efficacy such as reduce phlegm, hypotensive.
Claims (4)
1, a kind of jellyfish and water chestnut drink, it is characterized in that: its jellyfish polypeptide liquid, water chestnut Normal juice, sweetener, compound stabilizer, emulsifying agent and water for preparing after by the jellyfish enzymolysis is formed, wherein the percentage by weight of each component is respectively: jellyfish polypeptide liquid 50%-60%, water chestnut Normal juice 30%-40%, sweetener 6%-7%, compound stabilizer 0.1%-0.4%, emulsifying agent 0.05%-0.1%, surplus are water, and the percentage by weight sum of described component is 100%.
2, a kind of jellyfish and water chestnut drink according to claim 1 is characterized in that: described compound stabilizer is sodium carboxymethylcellulose and 1: 1 compound of xanthans.
3, a kind of jellyfish and water chestnut drink according to claim 1 and 2 is characterized in that: described emulsifying agent is sucrose fatty ester or molecule distillating monoglyceride.
4, a kind of preparation method of jellyfish and water chestnut drink is characterized in that: through the following step
The processing of a, raw material choose fresh or alum system and soak with clear water after jellyfish be raw material, carry out freezing processing, standby;
Select the water chestnut of high-quality for use, clean, peeling, making beating makes water chestnut Normal juice after the filtration, standby;
B, making beating are put into tissue mashing machine with the jellyfish after the freezing hardening and are smashed to pieces, make the jellyfish slurry;
C, hydrolysis add an amount of soft water with the above-mentioned jellyfish slurry that makes, and the protein concentration that jellyfish is starched is adjusted to 2-5%, regulates pH value 7.5-8.5, the control temperature is 35-50 ℃, add trypsase, tryptic consumption is the 1000-4000u/g substrate protein, insulation 3h-5h;
D, the enzyme that goes out are heated to 90-100 ℃ with the above-mentioned jellyfish enzymolysis liquid that makes, and keep 10-15min, and enzyme goes out;
E, 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, the jellyfish polypeptide liquid that obtains clarifying;
The water chestnut stoste of f, the allotment above-mentioned preparation of adding in jellyfish polypeptide liquid and sweetener, compound stabilizer, emulsifying agent, water, after mixing, homogeneous, wherein the percentage by weight of each component is respectively: jellyfish polypeptide liquid 50%-60%, water chestnut Normal juice 30%-40%, sweetener 6%-7%, compound stabilizer 0.1%-0.4%, emulsifying agent 0.05%-0.1%, surplus are water, and the percentage by weight sum of described component is 100%;
G, can are injected beverage container with above-mentioned homogeneous mixed liquor respectively with bottle placer;
H, sterilization, the finished product jellyfish and water chestnut drink after with above-mentioned can under 115-121 ℃ of temperature conditions, sterilization 15-20min, cooling, finished product.
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| CN200910019184A CN101669659A (en) | 2009-09-25 | 2009-09-25 | Jellyfish and water chestnut drink and preparation method thereof |
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| CN200910019184A CN101669659A (en) | 2009-09-25 | 2009-09-25 | Jellyfish and water chestnut drink and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511854A (en) * | 2011-12-26 | 2012-06-27 | 山东好当家海洋发展股份有限公司 | Collagen polypeptide drink and its preparation method |
| CN102511890A (en) * | 2012-01-07 | 2012-06-27 | 中国海洋大学 | Jellyfish beverage |
| RU2537198C1 (en) * | 2013-07-10 | 2014-12-27 | Яннис Сергеевич САМАРЧЕВ | Therapeutic-and-preventive beverage |
| RU2537197C1 (en) * | 2013-07-10 | 2014-12-27 | Яннис Сергеевич САМАРЧЕВ | Therapeutic-and-preventive beverage production method |
| CN109770275A (en) * | 2019-02-22 | 2019-05-21 | 水母娘娘海洋生物科技有限公司 | A kind of aurelia water and its preparation method and application |
| CN114601085A (en) * | 2022-04-07 | 2022-06-10 | 湖北椰丰食品有限公司 | Production method of coconut water composite fruit juice beverage with high automation degree |
-
2009
- 2009-09-25 CN CN200910019184A patent/CN101669659A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511854A (en) * | 2011-12-26 | 2012-06-27 | 山东好当家海洋发展股份有限公司 | Collagen polypeptide drink and its preparation method |
| CN102511890A (en) * | 2012-01-07 | 2012-06-27 | 中国海洋大学 | Jellyfish beverage |
| RU2537198C1 (en) * | 2013-07-10 | 2014-12-27 | Яннис Сергеевич САМАРЧЕВ | Therapeutic-and-preventive beverage |
| RU2537197C1 (en) * | 2013-07-10 | 2014-12-27 | Яннис Сергеевич САМАРЧЕВ | Therapeutic-and-preventive beverage production method |
| CN109770275A (en) * | 2019-02-22 | 2019-05-21 | 水母娘娘海洋生物科技有限公司 | A kind of aurelia water and its preparation method and application |
| CN114601085A (en) * | 2022-04-07 | 2022-06-10 | 湖北椰丰食品有限公司 | Production method of coconut water composite fruit juice beverage with high automation degree |
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Application publication date: 20100317 |