CN102754861A - Sea cucumber gelatin - Google Patents
Sea cucumber gelatin Download PDFInfo
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- CN102754861A CN102754861A CN2012102681728A CN201210268172A CN102754861A CN 102754861 A CN102754861 A CN 102754861A CN 2012102681728 A CN2012102681728 A CN 2012102681728A CN 201210268172 A CN201210268172 A CN 201210268172A CN 102754861 A CN102754861 A CN 102754861A
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- sea cucumber
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Abstract
The invention aims at providing an instant sea cucumber gelatin and a making method thereof in order to fill a market blank of sea cucumber gelatin products. The sea cucumber gelatin provided by the invention is prepared by adding a sea cucumber enzymolysis liquid into a food colloid. The mass percentage of the sea cucumber enzymolysis liquid in the sea cucumber gelatin is 3-50%. The sea cucumber enzymolysis liquid is prepared through enzymolysis by using papain and/or flavourzyme. Sea cucumbers and viscera thereof are decomposed into micromolecular components by using the biological enzymolysis technology so as to be easily absorbed by human bodies. Meanwhile, the nutrition of sea cucumbers is replenished, nutritious components such as soybean oligosaccharides, taurine, biological calcium, selenium and the like are added to enrich the nutritious structure of the product, and the nutrition value and the functional activity of the product are further improved. The taste of the sea cucumber product is improved through deodorization treatment, the form of the traditional sea cucumber product is changed, and the blank of this kind of products is filled.
Description
Technical field
The invention belongs to aquatic products deep process technology field, be specifically related to a kind of sea cucumber glue and preparation method thereof.Be main functional component promptly, be equipped with the sea cucumber glue that functional components such as soyabean oligosaccharides, taurine, BIOLOGICAL CALCIUM, selenium are prepared from sea cucumber and internal organ enzymolysis liquid.
Background technology
Sea cucumber is considered to a kind of famous and precious nourishing food and medicinal material since ancient times, is preced with to first of " extra large eight delicacies ".Have now found that and contain several physiological active substances in the sea cucumber, like sea cucumber polysaccharide, collagen, sea cucumber saponin, aliphatic acid, sea cucumber gangliosides etc.In recent years scientific research find sea cucumber have cancer-resisting, anti-ageing, antifatigue, raising immunity, anti-oxidant, reducing blood lipid, hypoglycemic, promote multiple physiologically active such as cytothesis.
Along with the raising of living standards of the people, sea cucumber has become popular nutritional health food.Also occurred a large amount of beche-de-mer products in the market, be main with forms such as dried sea-cucumber, beche-de-mer capsules, holothurian oral liquids, but still do not have the launch of sea cucumber glue type.
Summary of the invention
The purpose of this invention is to provide a kind of fast food sea cucumber glue and preparation method thereof, to fill up the market vacancy of sea cucumber glue product.
Sea cucumber glue of the present invention adds sea cucumber hydrolysate to food with preparing in the colloid.
The mass percent of above-mentioned sea cucumber hydrolysate in sea cucumber glue is 3% ~ 50%.
Above-mentioned sea cucumber hydrolysate is to carry out the enzymolysis preparation with papain and/or flavor protease.
Sea cucumber is selected Mexico stichopus japonicus and/or U.S.'s meat ginseng for use; Food uses colloid to be algin and/or agar-agar.
Also be added with the batching that food is used in the sea cucumber glue of the present invention, described batching can be selected any or several kinds in soyabean oligosaccharides, taurine, BIOLOGICAL CALCIUM, the selenium for use.
The invention reside in and utilize biological enzymolysis technology, help absorption by human body sea cucumber and internal organ enzymolysis Cheng Xiaofen subconstiuent thereof; Also sea cucumber nutrient is replenished simultaneously, add the trophic structure that nutritive effect compositions such as soyabean oligosaccharides, taurine, BIOLOGICAL CALCIUM, selenium enrich product, further improved the nutritive value and the functional activity of product; Handle through taking off raw meat, improved the taste of beche-de-mer products, changed the form of traditional beche-de-mer products, filled up the blank of this series products.
The specific embodiment
Product of the present invention is a raw material with sea cucumber (for example Mexico stichopus japonicus and internal organ, U.S.'s meat ginseng and internal organ); Through cleaning, homogenate, taking off raw meat, enzymolysis, seasoning, add again that functional components such as soyabean oligosaccharides, taurine, BIOLOGICAL CALCIUM, selenium are equipped with algin, agar-agar is prepared from and be equipped with algin or agar-agar and processing.This product has not only comprised the nutriment of sea cucumbers such as sea cucumber mucopolysaccharide, sea cucumber saponin; Also sea cucumber nutrient is replenished; Handle through taking off raw meat, improved the taste of beche-de-mer products, changed the form of traditional beche-de-mer products; Taking for a long time can enhancing human immune, reaches the effect that improves the health.
The preparation process of this product is following:
1) bright sea cucumber and internal organ are cleaned up, add the certain proportion pure water, homogenate, the content of solid content reaches 5% ~ 50%.The biologic fishy smell removing agent of adding 0.1% ~ 5% is taken off raw meat at 20 ℃ ~ 60 ℃ and was handled 1 ~ 20 hour;
2) protease of adding gross weight 0.5% ~ 5% in aforesaid liquid, hydrolysis is 3 ~ 15 hours under 30 ℃ ~ 70 ℃ conditions.Temperature is elevated to 90 ℃ ~ 100 ℃, heats 5 ~ 15 minutes enzymes that go out;
3) aforesaid liquid is filtered, remove insoluble matter, obtain the enzymolysis liquid of clear.
4) in enzymolysis liquid, add batchings such as soyabean oligosaccharides, taurine, BIOLOGICAL CALCIUM, selenium, and use 0.1% ~ 5% glucose or other fruity powder that product is carried out seasoning.
5) any in adding algin and the agar-agar or several kinds of formation sea cucumber glue in above-mentioned sea cucumber liquid.
Carry out detailed description below in conjunction with concrete embodiment.
Embodiment 1
1) fresh Mexico stichopus japonicus (Isostichopus fuscus) and internal organ are cleaned up, add a certain proportion of pure water, homogenate, the content of solid content reaches more than 5%.The biologic fishy smell removing agent of adding 1% (saccharomycete or the mixing lactic acid bacteria for example used always in the aquatic products field) is taken off raw meat at 50 ℃ and was handled 15 hours;
2) papain of adding gross weight 1% in aforesaid liquid, hydrolysis is 12 hours under 35 ℃ of conditions.Temperature is elevated to 100 ℃, heats 10 minutes enzymes that go out;
3) aforesaid liquid is filtered, remove insoluble matter, obtain the enzymolysis liquid of clear.
4) in enzymolysis liquid, add soyabean oligosaccharides, taurine, BIOLOGICAL CALCIUM, selenium, the mass volume ratio g/ml that adds batching is 1% of an enzymolysis liquid, and service property (quality) volume ratio g/ml is that 0.5% glucose carries out seasoning to product.
5) in above-mentioned sea cucumber liquid, add 1% agar-agar, form sea cucumber glue.
Embodiment 2
1) fresh U.S. meat ginseng (Isostichopus badionotus) and internal organ are cleaned up, add a certain proportion of pure water, homogenate, the content of solid content reaches more than 5%.The biologic fishy smell removing agent of adding 2% is taken off raw meat at 50 ℃ and was handled 10 hours;
2) in aforesaid liquid, adding mass percent is 1% papain and flavor protease mixed enzyme, and wherein the mass ratio of papain and flavor protease is 1:1; Hydrolysis is 12 hours under 35 ℃ of conditions.Temperature is elevated to 100 ℃, heats 10 minutes enzymes that go out;
Through detecting, find that the mixed degradation effect of papain and flavor protease is better than the effect of independent enzyme, more thorough to the degraded of sea cucumber.Compare with the enzymolysis liquid of degrading than independent enzyme, the micromolecular kind of biologically active and content all have increase in the mixed enzyme degradation solution; Wherein the content of sea cucumber protein peptides, sea cucumber mucopolysaccharide and sea cucumber saponin increases obviously.
3) aforesaid liquid is filtered, remove insoluble matter, obtain the enzymolysis liquid of clear.
4) in enzymolysis liquid, add batchings such as soyabean oligosaccharides, taurine, BIOLOGICAL CALCIUM, selenium, the ratio that adds batching is about 1% of enzymolysis liquid, and uses 1% fruity powder batching that product is carried out seasoning.
5) in above-mentioned sea cucumber liquid, adding mass and size percentage is the algin of 0.5% agar-agar and 0.5, forms sea cucumber glue of the present invention.
Product of the present invention is main functional component with sea cucumber and internal organ enzymolysis liquid thereof, and adds that functional components such as soyabean oligosaccharides, taurine, BIOLOGICAL CALCIUM, selenium are equipped with algin, agar-agar is prepared from.Its main nutrition and functional component at the percentage by weight of sea cucumber glue are: sea cucumber protein peptides 5% ~ 20%, sea cucumber mucopolysaccharide 1% ~ 10%, sea cucumber saponin 0.1% ~ 5%.This product has each item nutritional labeling of sea cucumber, is equipped with nutritional labelings such as soyabean oligosaccharides in addition, has cancer-resisting, anti-ageing, antifatigue, raising immunity, anti-oxidant, reducing blood lipid, multiple physiologically active such as hypoglycemic.
Claims (7)
1. a sea cucumber glue is characterized in that, described sea cucumber glue is that the enzymolysis liquid with sea cucumber adds food to preparing in the colloid.
2. sea cucumber glue as claimed in claim 1 is characterized in that the mass percent of described sea cucumber hydrolysate in sea cucumber glue is 3% ~ 50%.
3. according to claim 1 or claim 2 sea cucumber glue is characterized in that described sea cucumber hydrolysate carries out the enzymolysis preparation with papain and/or flavor protease.
4. sea cucumber glue as claimed in claim 1 is characterized in that described sea cucumber selects Mexico stichopus japonicus and/or U.S. meat ginseng for use.
5. sea cucumber glue as claimed in claim 1 is characterized in that described food uses colloid to be algin and/or agar-agar.
6. the described sea cucumber glue of claim 1 is characterized in that also being added with the batching that food is used in the described sea cucumber glue.
7. sea cucumber glue as claimed in claim 6 is characterized in that described batching is any or several kinds in soyabean oligosaccharides, taurine, BIOLOGICAL CALCIUM, the selenium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102681728A CN102754861A (en) | 2012-07-31 | 2012-07-31 | Sea cucumber gelatin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102681728A CN102754861A (en) | 2012-07-31 | 2012-07-31 | Sea cucumber gelatin |
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| CN102754861A true CN102754861A (en) | 2012-10-31 |
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| CN2012102681728A Pending CN102754861A (en) | 2012-07-31 | 2012-07-31 | Sea cucumber gelatin |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892334A (en) * | 2012-12-27 | 2014-07-02 | 侯贺雷 | Preparation method of high temperature resistant sea cucumber jelly |
| CN105942286A (en) * | 2016-04-28 | 2016-09-21 | 北京同仁堂健康（大连）海洋食品有限公司 | Sea cucumber functional health-care products and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015361A (en) * | 2007-02-10 | 2007-08-15 | 中国海洋大学 | Instant sea cucumber infusion and its preparing process |
| CN101352248A (en) * | 2007-07-25 | 2009-01-28 | 谭攸恒 | Trepang jelly (catsup) and product thereof and preparation method |
-
2012
- 2012-07-31 CN CN2012102681728A patent/CN102754861A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015361A (en) * | 2007-02-10 | 2007-08-15 | 中国海洋大学 | Instant sea cucumber infusion and its preparing process |
| CN101352248A (en) * | 2007-07-25 | 2009-01-28 | 谭攸恒 | Trepang jelly (catsup) and product thereof and preparation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892334A (en) * | 2012-12-27 | 2014-07-02 | 侯贺雷 | Preparation method of high temperature resistant sea cucumber jelly |
| CN105942286A (en) * | 2016-04-28 | 2016-09-21 | 北京同仁堂健康（大连）海洋食品有限公司 | Sea cucumber functional health-care products and preparation method thereof |
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Application publication date: 20121031 |