CN101760393A - Method for producing sea cucumber bio-alcohol - Google Patents
Method for producing sea cucumber bio-alcohol Download PDFInfo
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- CN101760393A CN101760393A CN200910231182A CN200910231182A CN101760393A CN 101760393 A CN101760393 A CN 101760393A CN 200910231182 A CN200910231182 A CN 200910231182A CN 200910231182 A CN200910231182 A CN 200910231182A CN 101760393 A CN101760393 A CN 101760393A
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- sea cucumber
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Abstract
The invention relates to a method for producing sea cucumber bio-alcohol. The method has the following characteristics that: sea cucumber is soaked in water, the produced soak is centrifugally filtered and concentrated, the produced concentrated solution is cooled, fucoidan hydrolytic enzyme is added to enzymatically hydrolyze the fucoidan in the concentrated solution, the temperature is increased to 80 DEG C to 90 DEG C, so that the fucoidan hydrolytic enzyme is inactivated, the produced enzymatically hydrolyzed solution is filtered, edible alcohol and auxiliary materials are added and blended, and the produced sea cucumber bio-alcohol is filtered by diatomite, filled, sterilized and packed. The sea cucumber bio-alcohol can increase the pH value of the acidic body fluid of the human body, enhance the activity of insulin, repair islet cells injured by the acidic constitution, recover the normal functions of islet cells and effectively reduce postprandial plasma glucose; and the sea cucumber bio-alcohol can strengthen metabolism, improve the acidic constitution, stabilize blood pressure, reduce blood sugar, blood fat, blood viscosity and the like, prevent and improve diabetes complication, notably reduce the activity of liver-injuring serum alanine aminotransferase and aspartate aminotransferase, increase the activity of liver SOD and reduce the content of MDA, thus having the function of protecting the liver.
Description
Technical field
The present invention relates to a kind of drink, particularly relate to a kind of preparation method of sea cucumber bio wine.
Background technology
Sea cucumber is the general name of Echinodermata (Echinodermata) Holothuroidea (Holothrioider) animal, and since ancient times, sea cucumber is exactly protective foods and nutritive food.Ming Dynasty's " food book on Chinese herbal medicine " middle finger goes out sea cucumber to be had main invigorating premordial QI, grows the beneficial vital organs of the human body and the deficient health-preserving function of dispelling.The help medicine then classified sea cucumber as by Qing Dynasty's supplementary Amplifications of the Compendium of Materia Medica Chinese medicine ancient books and records, and its year " sea cucumber benefit warm in nature, so sufficient enemy's ginseng is the name sea cucumber; Sweet-salty, the kidney tonifying warp, beneficial marrow, dissolving phlegm is prolonged, and takes the photograph urine, impotence is treated in establishing-Yang, kills the sore worm ".Sea cucumber has that high protein, low fat are anti-, the characteristics of low sugar and be rich in amino acid, VITAMIN, indispensable fatty acid and constant and the trace element of various needed by human.Protein content is about 80% in the sea cucumber dry product; Lipid content is about 1%; Stichopus japonicus polysaccharide content 3-13%.
Sea cucumber is amino acid contained, has 18 kinds, and total content reaches 7.96% (weight in wet base), 37.23% (dry weight), and wherein L-glutamic acid content is the highest, and aspartic acid takes second place; L-glutamic acid has the excitability effect of mass transmitting, can produce the excitability influence to cortical neuron, has vital role to improving and keeping brain function, L-glutamic acid also has erythropoiesis, improves brain cell nutrition and active thinking effect simultaneously, is the effective constituent of treatment neurasthenia and hypomnesis; Comprise 8 seed amino acids of needed by human in the sea cucumber, and contain arginine rare in the food, be rich in arginine zillionaire good reputation; The lipid acid kind is many in the sea cucumber, and content is also high, and the carbonatoms of lipid acid is 14-22 in the sea cucumber, and totally 19 kinds, total amount is 12.931mg/g (dry weight).15 kinds of unsaturated fatty acidss (UFA) account for 74.11%, and wherein polyunsaturated fatty acid (PUFA) is 10 kinds, accounts for 34.97%.4 kinds of saturated fatty acids (SFA) account for 25.9%.Saturated fatty acid as the metabolism energy, also has confidential relation with cell recognition and histogenic immunity etc. except that in vivo.Oleic acid content is the highest in whole lipid acid is formed, and is 17.65%.Oleic acid has the effect that reduces blood cholesterol levels, triglyceride level and low density lipoprotein cholesterol (LDL-C), high density lipoprotein cholesterol (HDL-C) content can also be improved, therefore, thrombosis can be prevented the human body beneficial, bring high blood pressure down, reduce the danger that causes cardiovascular and cerebrovascular diseases.
Acidic mucopolysaccharide is the distinctive important component of sea cucumber, the main ingredient of sea cucumber acidic mucopolysaccharide has glucuronic acid, galn, Fucose, sulfate, wood sugar and glucose, and sulfate content all accounts for about 30% of polysaccharide, the sea cucumber acidic mucopolysaccharide with the height of its content in tissue and degree big in the animal based food, belong to rare, content is other treasure such as shark's fin, pilose antlers etc. can't be obtained, therefore sea cucumber has the title of " polyanion food ", acidic mucopolysaccharide is basically by hexosamine in the sea cucumber, hexuronic acid, Fucose and sulfate are formed, acidic mucopolysaccharide in the sea cucumber has antithrombotic effect, it mainly is the inherent path that influences coagulation of blood, acidic mucopolysaccharide anti thrombotic action be the vigor that rely on to quicken fibrin-ferment, with the polymerization of the unit's of preventing fibrinogen, and change constructing of fibrinogen; Sea cucumber polysaccharide also can improve cell immune function of human body, can improve the low situation of body's immunity of using cancer therapy drug to cause.
Selenka is the main secondary metabolite of echinoderms sea cucumber, also is its basic substance that carries out chemical defence.In recent years, deepening continuously of researchs such as the separation of sea cucumber bio active substance, evaluation and biological medical action thereof, it is found that sea cucumber contains and manyly has important biomolecule and learn active material, as holothurin, sea cucumber polysaccharide, selenka, fatty acid, polypeptide, sea cucumber ganglioside etc., effect such as that these biologically active substances have is antitumor, anticoagulation, analgesia, raising immunizing power, antimycotic, reducing blood-fat, control rheumatoid arthritis, ankylosing spondylitis and osteoarthritis.
China is the native place of wine, and in 5,000 years historical long rivers of the Chinese nation, wine and drinks culture are always in occupation of critical role, and wine is a kind of special food, belongs to material, but wine is melted into again among people's the cultural life.Spirits culture has its unique status as a kind of special form of culture in traditional Chinese culture.In civilized history in several thousand, wine almost is penetrated into the every field in the social life.Sea cucumber bio wine is described as the title of " polyanion food ", can improve the pH value of the acid body fluid of human body, improves the activity of Regular Insulin, repairs because of the impaired islet cells of acidic constitution, recovers its normal function, effectively reduces postprandial blood sugar; Strengthen metabolism comprehensively, improve acidic constitution, steadily blood pressure, lowering blood glucose, blood fat, blood are glutinous etc., prevent well and improve diabetic complication, and can significantly reduce liver injury mice serum alanine aminotransferase (ALT), aspartic transaminase (AST) vigor, improve hepatic SOD, reduce MDA content, have significant hepatoprotective effect.
At present, the functional wine that does not also have a lowering blood glucose, hypotensive, reducing blood-fat and liver protection function on the existing market
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of sea cucumber bio wine, it can remedy the above-mentioned deficiency of prior art.
A kind of preparation method of sea cucumber bio wine is characterized in that sea cucumber is soaked in water, with the centrifuging of gained soak solution, concentrate,, add fucoidan in the fucoidan lytic enzyme enzymolysis hydrolysis concentrated solution the cooling of gained concentrated solution, be warming up to 80-90 ℃, make fucoidan lytic enzyme enzyme-deactivating, the gained enzymolysis solution is filtered, add edible wine and auxiliary material allotment, use diatomite filtration, canned, sterilization, packing gets sea cucumber bio wine of the present invention.
Sea cucumber bio wine of the present invention is described as the title of " polyanion food ", can improve the pH value of the acid body fluid of human body, improves the activity of Regular Insulin, repairs because of the impaired islet cells of acidic constitution, recovers its normal function, effectively reduces postprandial blood sugar; Strengthen metabolism comprehensively, improve acidic constitution, steadily blood pressure, lowering blood glucose, blood fat, blood are glutinous etc., prevent well and improve diabetic complication, and can significantly reduce liver injury mice serum alanine aminotransferase (ALT), aspartic transaminase (AST) vigor, improve hepatic SOD, reduce MDA content, have significant hepatoprotective effect.
Embodiment
When preparing sea cucumber bio wine of the present invention, sea cucumber is soaked in water, the centrifuging of gained soak solution, concentrate,, add fucoidan in the fucoidan lytic enzyme enzymolysis hydrolysis concentrated solution the cooling of gained concentrated solution, be warming up to 80-90 ℃ and make fucoidan lytic enzyme enzyme-deactivating, the gained enzymolysis solution is filtered, add edible wine and auxiliary material allotment, use diatomite filtration, canned, sterilization, packing gets sea cucumber bio wine of the present invention.
During concrete operations, take by weighing 10 kilograms of sea cucumbers, add 200 kg of water, under 100 ℃ of conditions, obtained aqueous solution is filtered in boiling 1 hour, is concentrated into 80 kilograms then, be cooled to room temperature, add 0.2 kilogram of fucoidan lytic enzyme again, under 45 ℃ of conditions, hydrolysis 2 hours is warming up to 85 ℃ of deactivations, filters, add edible wine and auxiliary material allotment, diatomite filtration, canned, sterilization, packing gets sea cucumber bio wine of the present invention.
Fucoidan lytic enzyme described in the present invention is the biological enzyme of acidic mucopolysaccharide in the specificity hydrolysis sea cucumber, and the molecular weight of acidic mucopolysaccharide in the sea cucumber is hydrolyzed into about 10,000 dalton from 700,000 dalton, is convenient to body and assimilates; Described sea cucumber is Japanese stichopus japonicus, Hokkaido stichopus japonicus, Northwest ginseng, Dalian stichopus japonicus, Russian red ginseng, smoked jujube ginseng, white anus Haiti melon, Black Sea ginseng, white abdomen sea cucumber, Red sea ginseng and little Thelenota ananas (Jaeger); Described auxiliary material is matrimony vine, Chinese yam, Radix Glycyrrhizae, Chinese cassia tree, date, mulberry fruit, root of kudzu vine Chinese medicinal materials and marine alga, vegetables or fruit syrup; Described allotment is activeconstituents such as sea cucumber polysaccharide, selenka, sea cucumber acidic mucopolysaccharide and the edible combination that brews alcohol that sea cucumber is extracted.
Claims (3)
1. the preparation method of a sea cucumber bio wine is characterized in that sea cucumber is soaked in water, with the centrifuging of gained soak solution, concentrate,, add fucoidan in the fucoidan lytic enzyme enzymolysis hydrolysis concentrated solution the cooling of gained concentrated solution, be warming up to 80-90 ℃ and make fucoidan lytic enzyme enzyme-deactivating, the gained enzymolysis solution is filtered, add edible wine and auxiliary material allotment, use diatomite filtration, canned, sterilization, packing gets sea cucumber bio wine of the present invention.
2. the preparation method of sea cucumber bio wine as claimed in claim 1 is characterized in that described sea cucumber is Japanese stichopus japonicus, Hokkaido stichopus japonicus, Northwest ginseng, Dalian stichopus japonicus, Russian red ginseng, smoked jujube ginseng, white anus Haiti melon, Black Sea ginseng, white abdomen sea cucumber, Red sea ginseng or little Thelenota ananas (Jaeger).
3. the preparation method of sea cucumber bio wine as claimed in claim 1 is characterized in that described auxiliary material is matrimony vine, Chinese yam, Radix Glycyrrhizae, Chinese cassia tree, date, mulberry fruit, root of kudzu vine Chinese medicinal materials and marine alga, vegetables or fruit syrup.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910231182A CN101760393A (en) | 2009-12-08 | 2009-12-08 | Method for producing sea cucumber bio-alcohol |
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| CN200910231182A CN101760393A (en) | 2009-12-08 | 2009-12-08 | Method for producing sea cucumber bio-alcohol |
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| CN101760393A true CN101760393A (en) | 2010-06-30 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102352286A (en) * | 2011-08-26 | 2012-02-15 | 郭静静 | Preparation method of holozoic sea cucumber biological wine |
| CN103160407A (en) * | 2013-03-28 | 2013-06-19 | 陕西科技大学 | Method for preparing sargassum fusiforme wine |
| CN106497741A (en) * | 2016-09-23 | 2017-03-15 | 山东省海洋资源与环境研究院 | A kind of processing method of sea cucumber different tissues low molecular weight polypeptide wine |
| CN108611235A (en) * | 2018-04-09 | 2018-10-02 | 中国海洋大学 | A kind of preparation method of the double ginseng yellow rice wine of heath-function |
| CN113057316A (en) * | 2021-03-11 | 2021-07-02 | 中国海洋大学 | Application of sea cucumber cooking liquor dry powder in product for preventing and treating acute liver injury |
-
2009
- 2009-12-08 CN CN200910231182A patent/CN101760393A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102352286A (en) * | 2011-08-26 | 2012-02-15 | 郭静静 | Preparation method of holozoic sea cucumber biological wine |
| CN102352286B (en) * | 2011-08-26 | 2012-10-24 | 郭静静 | Preparation method of holozoic sea cucumber biological wine |
| CN103160407A (en) * | 2013-03-28 | 2013-06-19 | 陕西科技大学 | Method for preparing sargassum fusiforme wine |
| CN106497741A (en) * | 2016-09-23 | 2017-03-15 | 山东省海洋资源与环境研究院 | A kind of processing method of sea cucumber different tissues low molecular weight polypeptide wine |
| CN108611235A (en) * | 2018-04-09 | 2018-10-02 | 中国海洋大学 | A kind of preparation method of the double ginseng yellow rice wine of heath-function |
| CN113057316A (en) * | 2021-03-11 | 2021-07-02 | 中国海洋大学 | Application of sea cucumber cooking liquor dry powder in product for preventing and treating acute liver injury |
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Application publication date: 20100630 |