CN103948078A - Fresh jellyfish fermented product and preparation method thereof - Google Patents
Fresh jellyfish fermented product and preparation method thereof Download PDFInfo
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- CN103948078A CN103948078A CN201410203188.XA CN201410203188A CN103948078A CN 103948078 A CN103948078 A CN 103948078A CN 201410203188 A CN201410203188 A CN 201410203188A CN 103948078 A CN103948078 A CN 103948078A
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- 241000242583 Scyphozoa Species 0.000 title claims abstract description 150
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 59
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 42
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 34
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- 238000011081 inoculation Methods 0.000 claims description 9
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- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 2
- 208000006673 asthma Diseases 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
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- 206010020772 Hypertension Diseases 0.000 description 1
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- 241000186660 Lactobacillus Species 0.000 description 1
- 241000590428 Panacea Species 0.000 description 1
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- 208000025865 Ulcer Diseases 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the field of food processing and in particular relates to a fresh jellyfish fermented product and a preparation method thereof. The method comprises the following steps: adjusting the pH value of a mashed jellyfish tissue solution to be 6-8.5, adding protease at 30-60 DEG C, preserving heat for 2-5 hours, enzymatically hydrolyzing, injecting a fermentation solution, homogenizing, sterilizing, and inoculating fermentation strains to obtain a raw jellyfish polypeptide liquid fermentation solution; and performing sealed fermentation at 30-45 DEG C for 20-40 hours, and storing at 2-6 DEG C for 12-24 hours to obtain the jellyfish fermented product. According to the method, the jellyfish fermented product contains a certain quantity of viable bacteria on the basis of completely remaining the nutrients of fresh jellyfishes, and the health-care value of the jellyfishes is improved; meanwhile, the problem of excessive aluminum is not existent, a preservative does not need to be added, novel technologies and ways are provided for deep processing on fresh jellyfish resources, and the large-scale industrialized production is facilitated.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of fresh jellyfish fermented product and preparation method thereof.
Background technology
Jellyfish is the large edible jellyfish being grown in ocean, belongs to enterozoa, distributes wide, and output is high.The vegetal pole horn of plenty of jellyfish, its unique distinction is that fat content is extremely low, protein and inorganic salts equal size are abundant.According to surveying and determination, every 100g jellyfish contains protein 12.3g, fatty 0.1g, and carbohydrate 3.9g, heat 66kcal, thiamine 0.01mg, riboflavin 0.04mg, calcium 182mg, iodine 132ug and multivitamin, be a kind of food that has very high economic worth.
Jellyfish is not only delicious food, is also the good medicine of curing the disease.In the Li Shizhen (1518-1593 A.D.) < < of Ming Dynasty Compendium of Materia Medica > >, jellyfish is listed in squamosa alepidote class, property salty, flat, enter liver kidney, can disappear thermalization phlegm, subdhing swelling and detoxicating, softening and resolving hard mass, control hot phlegm, tracheitis, asthma, the mouth diseases such as dry throat, treaitng Yin-deficiency constipation, scrofula, hypertension, silicosis of making an uproar; Erysipelas, scald etc. are controlled in external application.< < returns existing record > > meaning: " jellyfish, panacea also, a surname's gasification phlegm, anti-inflammatory row food and do not hinder healthy tendency.Therefore under asthma, pectoralgia, abdominal mass, turgor, constipation, band, the disease such as infantile malnutrition due to digestive disturbances or intestinalparasites, subcutaneous ulcer, all edible.”
Traditional jellyfish processing method is exactly jelly fish head, skin separation, then carries out three alum processing, with alum and salt, carries out pickled dehydration, and length consuming time, is also not easy to sell; And the jellyfish product after desalination, de-alum, exists the risk that aluminium exceeds standard, unfavorable to the health of human body.
The jellyfish goods that occur on the market are at present mainly instant edible jellyfish product, although improved convenience, its raw material is equally also salt alum jellyfish, and work in-process also needs to extend by adding a large amount of anticorrisive agents the pot-life of jellyfish, have the hidden danger of anticorrisive agent abuse.Therefore, the problem how more effective solution jellyfish aluminium exceeds standard and anticorrisive agent is abused promotes the sound development of industry better, becomes the subject matter of scientific research personnel and enterprises pay attention.
Publication number is: the Chinese invention patent of CN101422195, it discloses a kind of jellyfish active peptide yoghourt and preparation method thereof.It is to add alkali protease to carry out enzymolysis by jellyfish desalination, after smashing to pieces, and through the enzyme that goes out, centrifugation, obtains jellyfish polypeptide liquid after ultrafiltration, and the yoghurt making with conventional method after sterilizing mixes, stirs, and carries out sterile filling and obtains.The method, when centrifugation, is removed macro-molecular protein, gets its supernatant, and nutrient is run off in a large number, and nutritive value reduces greatly; In disinfecting action, by jellyfish polypeptide liquid, at 115 ℃-121 ℃, sterilizing 15-20 minute, also makes protein denaturation to a certain extent, has destroyed the nutritive value of goods.
Publication number is: the Chinese invention patent of CN102697104, it discloses a kind of lactobacillus-fermented jellyfish goods and processing method thereof.The method comprises soaks salt alum jellyfish, rinse, carry out afterwards aseptic stripping and slicing or chopping, and the piece obtaining or silk are carried out to blanching processing, cooling draining afterwards, and aseptic subpackaged to container, inject zymotic fluid, and inoculating lactic acid bacterium seed liquor, then sealing and fermenting, obtains lactobacillus-fermented jellyfish goods.The method adopts salt alum jellyfish as raw material, after soaking flushing, directly ferments, and the risk that exists aluminium to exceed standard, the lactobacillus solution simultaneously adding, only acts on the carbohydrate in jellyfish, complete not for the utilization of the protein in jellyfish.
Summary of the invention
Technical problem to be solved by this invention is: provide on the basis of nutritional labeling of the fresh jellyfish of the complete reservation of a kind of energy, contain fresh jellyfish fermented product of certain viable count and preparation method thereof.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: a kind of preparation method of fresh jellyfish fermented product is provided, comprises the following steps:
(1) fresh jellyfish is after acid treatment, washes, smashs to pieces to such an extent that jellyfish is smashed to pieces and organizes solution;
(2) regulate jellyfish to smash to pieces organizing solution pH value is 6-8.5, and under 30 ℃ of-60 ℃ of conditions, the fresh jellyfish weight of every gram of step (1) of take adds 800-1200 Ge Meihuo unit as standard adds protease, is incubated 2-5 hour, obtains jellyfish enzymolysis liquid;
(3) step (2) gained jellyfish enzymolysis liquid is gone out enzyme obtains jellyfish polypeptide liquid;
(4) in step (3) gained jellyfish polypeptide liquid, inject zymotic fluid, after homogeneous, sterilization, inoculation fermentation bacterial classification obtains jellyfish polypeptide liquid fermenation raw liquid;
(5) step (4) gained jellyfish polypeptide liquid fermenation raw liquid after 20-40 hour, is preserved to 12-24 hour in 30 ℃ of-45 ℃ of condition lower seals fermentations under 2-6 ℃ of condition, make fresh jellyfish fermented product.
The jellyfish goods that another technical scheme of the present invention is prepared for a kind of preparation method of above-mentioned fresh jellyfish fermented product is provided.
Beneficial effect of the present invention is: the preparation method of the fresh jellyfish fermented product of the present invention is by jellyfish enzymolysis, but retain its most of nutritional labeling, the fresh jellyfish fermented product nutritional labeling that the present invention makes is not run off, in preparation method of the present invention, also comprise fermentation process, make the fresh jellyfish fermented product of gained contain certain viable count, can reach health care and fresh-keeping effect; In preparation method of the present invention, also comprise homogeneous operation, be conducive to improve stability and the denseness of jellyfish polypeptide liquid, and make its quality fine and smooth, good mouthfeel; In preparation method of the present invention, take ultra high temperature short time sterilization, protein is not almost had to harmful effect, further protected the proteinaceous nutrient composition in jellyfish.
The specific embodiment
By describing technology contents of the present invention, structural feature in detail, being realized object and effect, below in conjunction with embodiment, be explained in detail.
The design of most critical of the present invention is: the preparation method of the fresh jellyfish fermented product of the present invention is by fresh jellyfish enzymolysis but retain its all nutritional labelings, the fresh jellyfish fermented product nutritional labeling that the present invention makes is not run off, and ferment, the fresh jellyfish fermented product of gained contains certain viable count, can reach health care and fresh-keeping effect.
Embodiment 1
(1) choose the fresh jellyfish 40Kg of high-quality, be acetic acid, the malic acid mixed liquid dipping 50min of 3% concentration with solute mass fraction after cleaning after 70 ℃ of blanching 5s, after finally rinsing well with the clear water that flows, smashs to pieces and add the water of its quality 80Kg to dilute;
(2) regulating pH value is 8.5, and controlling temperature is 60 ℃, adds 4.0 * 10
7the ficin of Mei Huo unit (u), is incubated 5 hours, carries out enzymolysis;
(3) enzymolysis completely after, jellyfish enzymolysis liquid is heated to 137 ℃, be incubated 6 seconds enzymes that go out, obtain jellyfish polypeptide liquid;
(4) in the jellyfish polypeptide liquid after the enzyme that goes out, inject solute mass fraction be 4% sucrose without fermented liquid 100L, adopt 20Mpa pressure to carry out homogeneous processing to jellyfish polypeptide liquid, after homogeneous, carry out ultra high temperature short time sterilization, temperature is 137 ℃, be incubated 6 seconds, sterilization finishes inoculating lactic acid bacterium, and inoculum concentration is 3% of inoculation liquor capacity;
(5) in 35 ℃ of lower seal fermentations, after 40 hours, be transferred to 4 ℃ of storages 20 hours, finally making fresh jellyfish active peptide fermented product is fresh jellyfish fermented product.
Embodiment 2
(1) choose the fresh jellyfish 50Kg of high-quality, be acetic acid, the citric acid mixed liquid dipping 60min of 4% concentration with solute mass fraction after cleaning after 50 ℃ of blanching 7s, after finally rinsing well with the clear water that flows, smashs to pieces and add the water of its quality 100Kg to dilute;
(2) regulating pH value is 6, and controlling temperature is 30 ℃, adds 4.5 * 10
7the neutral proteinase of Mei Huo unit (u), is incubated 4 hours, carries out enzymolysis;
(3) enzymolysis completely after, jellyfish enzymolysis liquid is heated to 135 ℃, be incubated 10 seconds enzymes that go out, obtain jellyfish polypeptide liquid;
(4) in the jellyfish polypeptide liquid after the enzyme that goes out, inject solute mass fraction be 3% glucose without fermented liquid 120L, adopt 25Mpa pressure to carry out homogeneous processing to jellyfish polypeptide liquid, after homogeneous, carry out ultra high temperature short time sterilization, temperature is 135 ℃, be incubated 10 seconds, sterilization finishes to inoculate lactobacillus bulgaricus;
(5) in 30 ℃ of lower seal fermentations, after 35 hours, be transferred to 2 ℃ of storages 15 hours, finally make fresh jellyfish active peptide fermented product.
Each above-mentioned step is sterile working, and equipment used, instrument etc. have all carried out aseptic process.
Embodiment 3
(1) choose the fresh jellyfish 100Kg of high-quality, be acetic acid, the lactic acid mixed liquid dipping 70min of 5% concentration with solute mass fraction after cleaning after 60 ℃ of blanching 8s, after finally rinsing well with the clear water that flows, smashs to pieces and add the water of its quality 200Kg to dilute;
(2) regulating pH value is 7.5, and controlling temperature is 55 ℃, adds 10 * 10
7the bromelain of Mei Huo unit (u), is incubated 5 hours, carries out enzymolysis;
(3) enzymolysis completely after, jellyfish enzymolysis liquid is heated to 140 ℃, be incubated 8 seconds enzymes that go out, obtain jellyfish polypeptide liquid;
(4) in the jellyfish polypeptide liquid after the enzyme that goes out, inject solute mass fraction be 6% sucrose without fermented liquid 300L, adopt 25Mpa pressure to carry out homogeneous processing to jellyfish polypeptide liquid, after homogeneous, carry out ultra high temperature short time sterilization, temperature is 140 ℃, be incubated 8 seconds, sterilization finishes rear inoculation lactobacillus bulgaricus and streptococcus thermophilus mixed culture fermentation agent, and inoculum concentration is 4% of inoculation liquor capacity;
(5) in 40 ℃ of lower seal fermentations, after 30 hours, be transferred to 6 ℃ of storages 20 hours, finally make fresh jellyfish active peptide fermented product.
Each above-mentioned step is sterile working, and equipment used, instrument etc. have all carried out aseptic process.
Embodiment 4
(1) choose the fresh jellyfish 80Kg of high-quality, be citric acid, the lactic acid mixed liquid dipping 80min of 7% concentration with solute mass fraction after cleaning after 60 ℃ of blanching 7s, after finally rinsing well with the clear water that flows, smashs to pieces and add the water of its quality 160Kg to dilute;
(2) regulating pH value is 6, and controlling temperature is 57 ℃, adds 6.4 * 10
7the papain of Mei Huo unit (u), is incubated 4 hours, carries out enzymolysis;
(3) enzymolysis completely after, jellyfish enzymolysis liquid is heated to 140 ℃, be incubated 6 seconds enzymes that go out, obtain jellyfish polypeptide liquid;
(4) in the jellyfish polypeptide liquid after the enzyme that goes out, inject solute mass fraction be 7% glucose without fermented liquid 250L, adopt 25Mpa pressure to carry out homogeneous processing to jellyfish polypeptide liquid, after homogeneous, carry out ultra high temperature short time sterilization, temperature is 140 ℃, be incubated 6 seconds, sterilization finishes rear inoculating bifidobacterium leavening, and inoculum concentration is 4% of inoculation liquor capacity;
(5) in 42 ℃ of lower seal fermentations, after 30 hours, be transferred to 2 ℃ of storages 22 hours, finally make fresh jellyfish active peptide fermented product.
Each above-mentioned step is sterile working, and equipment used, instrument etc. have all carried out aseptic process.
Embodiment 5
(1) choose the fresh jellyfish 60Kg of high-quality, after cleaning, after 50 ℃ of blanching 10s, with solute mass fraction, be citric acid, the tartaric acid mixed liquid dipping 100min of 6% concentration, after finally rinsing well with the clear water that flows, smash to pieces and add the water of its quality 130Kg to dilute;
(2) regulating pH value is 7.5, and controlling temperature is 37 ℃, adds 5.0 * 10
7the trypsase of Mei Huo unit (u), is incubated 4 hours, carries out enzymolysis;
(3) enzymolysis completely after, jellyfish enzymolysis liquid is heated to 138 ℃, be incubated 8 seconds enzymes that go out, obtain jellyfish polypeptide liquid;
(4) in the jellyfish polypeptide liquid after the enzyme that goes out, inject solute mass fraction be 8% sucrose without fermented liquid 200L, adopt 25Mpa pressure to carry out homogeneous processing to jellyfish polypeptide liquid, after homogeneous, carry out ultra high temperature short time sterilization, temperature is 138 ℃, be incubated 8 seconds, sterilization finishes rear inoculation Lactobacillus casei leavening, and inoculum concentration is 4% of inoculation liquor capacity;
(5) in 40 ℃ of lower seal fermentations, after 32 hours, be transferred to 4 ℃ of storages 25 hours, finally make fresh jellyfish active peptide fermented product.
Each above-mentioned step is sterile working, and equipment used, instrument etc. have all carried out aseptic process.
The preparation method of fresh jellyfish fermented product provided by the invention has the following advantages:
1, for the single problem of jellyfish goods kind in current conventional machining process, the present invention will be fermented after fresh jellyfish enzymolysis again, the jellyfish active peptide fermented product making is brand-new jellyfish goods, not only have higher healthy nutritive value, added value of product is also improved greatly simultaneously.The fresh jellyfish fermented product that the present invention makes, active amino acid rich content, is of high nutritive value.According to surveying and determination, every 100g jellyfish is containing protein 12.3g, fatty 0.1g, carbohydrate 3.9g, heat 66kcal, thiamine 0.01mg, riboflavin 0.04mg, calcium 182mg, iodine 132ug and multivitamin.A certain amount of active probiotic can promote gastric secretion, improves appetite, strengthen digestion.Product of the present invention is at 2-6 ℃ of cold storing and fresh-keepings, and after sterile filling, the shelf-life can reach 15 days.
2, the problem of using anticorrisive agent and anticorrisive agent to exceed standard for jellyfish goods in current conventional machining process, each step of the present invention is sterile working, equipment used, instrument etc. have all carried out aseptic process, fermented product itself has certain bacteria resistance function simultaneously, and in the inventive method, adopt ultra high temperature short time sterilization, angle from nutrition, adopt high-temperature instantaneous sterilization, sterile filling technique, although heat treatment temperature is high, but sterilization time only has 2-4 second, thereby nutritional labeling loss is little; Again because it is before inoculation fermentation that superhigh temperature is processed, therefore can guarantee well zymogenic activity in product; And the packing that product adopts resistance light, resistance oxidation and blocks water, thereby product is within the storage life, nutritional labeling also can guarantee to stablize substantially.
3, for the jellyfish goods overwhelming majority in current conventional machining process, be salt alum jellyfish, the potential safety hazard that exists aluminium to exceed standard, it is raw material that the present invention directly adopts fresh jellyfish, the problem that does not exist aluminium to exceed standard, also improved the utilization rate of fresh jellyfish, for the deep processing of fresh jellyfish provides a new approach simultaneously.
4, in existing jellyfish processing technology, jellyfish polypeptide liquid nutrient runs off in a large number, the problem of protein denaturation (as processed jellyfish by disclosed method in Chinese invention patent CN101422195), the present invention is after by jellyfish enzymolysis, do not take centrifugation, but take to retain the mode of all the components, nutritional labeling is not run off; The homogeneous operation of taking, is conducive to improve stability and the denseness of jellyfish polypeptide liquid, and makes its quality fine and smooth, good mouthfeel; In disinfecting action, what take is ultra high temperature short time sterilization, and protein is not almost had to harmful effect simultaneously.
5, in existing jellyfish processing technology, the utilization of the protein of jellyfish (is processed jellyfish as used disclosed method in Chinese invention patent CN102697104) not completely, the present invention is before fermenting to jellyfish, jellyfish enzymolysis is become to jellyfish active peptides liquid, there is certain physiologically active, improved the utilization rate of jellyfish albumen simultaneously.
In sum, the preparation method of the fresh jellyfish active peptide fermented product of the present invention exploitation, in complete reservation on the basis of nutritional labeling of fresh jellyfish, also contain certain viable count, the health care that has improved jellyfish is worth.Meanwhile, preparation technology of the present invention is reasonable, strong operability, and the problem that does not exist aluminium to exceed standard, without adding anticorrisive agent, for the deep processing of fresh jellyfish resource provides new technology and new way, is conducive to carry out large-scale industrial production.
The foregoing is only embodiments of the invention; not thereby limit the scope of the claims of the present invention; every equivalent structure or conversion of equivalent flow process that utilizes description of the present invention to do; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (10)
1. a preparation method for fresh jellyfish fermented product, is characterized in that, comprises the following steps:
(1) fresh jellyfish is after acid treatment, washes, smashs to pieces to such an extent that jellyfish is smashed to pieces and organizes solution;
(2) regulate jellyfish to smash to pieces organizing solution pH value is 6-8.5, and under 30 ℃ of-60 ℃ of conditions, the fresh jellyfish weight of every gram of step (1) of take adds 800-1200 Ge Meihuo unit as standard adds protease, is incubated 2-5 hour, obtains jellyfish enzymolysis liquid;
(3) step (2) gained jellyfish enzymolysis liquid is gone out enzyme, obtains jellyfish polypeptide liquid;
(4) in step (3) gained jellyfish polypeptide liquid, inject zymotic fluid, after homogeneous, sterilization, inoculation fermentation bacterial classification obtains jellyfish polypeptide liquid fermenation raw liquid;
(5) step (4) gained jellyfish polypeptide liquid fermenation raw liquid after 20-40 hour, is preserved to 12-24 hour in 30 ℃ of-45 ℃ of condition lower seals fermentations under 2-6 ℃ of condition, make fresh jellyfish fermented product.
2. the preparation method of fresh jellyfish fermented product according to claim 1, it is characterized in that: the acid treatment in described step (1) is specially: fresh jellyfish is cleaned, under 50 ℃ of-70 ℃ of conditions after blanching 1s-10s, with the acid solution of 1%-7% mass concentration, soak 10-120min, finally with mobile clear water, rinse well, described acid solution is one or more in acetic acid, malic acid, citric acid, lactic acid, tartaric acid.
3. the preparation method of fresh jellyfish fermented product according to claim 1, is characterized in that: the protease in described step (2) is one or more in neutral proteinase, trypsase, subtilopeptidase A, bromelain, ficin, papain, serine protease.
4. the preparation method of fresh jellyfish fermented product according to claim 1, is characterized in that: described step (3) is specially: step (2) gained jellyfish enzymolysis liquid is heated to 135 ℃-140 ℃, keeps 4-10 to obtain jellyfish polypeptide liquid second.
5. the preparation method of fresh jellyfish fermented product according to claim 1, is characterized in that: the zymotic fluid in described step (4) be mass percent be the sucrose of 4%-8% or glucose without fermented liquid.
6. the preparation method of fresh jellyfish fermented product according to claim 1, it is characterized in that: the homogeneous in described step (4) is specially: the jellyfish polypeptide liquid of injecting zymotic fluid is placed in to homogenizer, adopts 20-35Mpa pressure to carry out homogeneous processing to jellyfish polypeptide liquid.
7. the preparation method of fresh jellyfish fermented product according to claim 1, it is characterized in that: the sterilization in described step (4) is specially: the jellyfish polypeptide liquid after homogeneous is carried out to ultra high temperature short time sterilization, temperature is 135 ℃-140 ℃, is incubated 4-10 second.
8. the preparation method of fresh jellyfish fermented product according to claim 1, is characterized in that: the fermented bacterium in described step (4) is one or more in lactic acid bacteria, Bifidobacterium, lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, Lactobacillus casei.
9. the preparation method of fresh jellyfish fermented product according to claim 1, is characterized in that: described each step is all carried out under aseptic condition.
10. the fresh jellyfish fermented product of preparing according to the preparation method of the fresh jellyfish fermented product described in claim requirement 1-9 any one.
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| CN104694615A (en) * | 2015-03-03 | 2015-06-10 | 江南大学 | Method for preparing antihypertensive peptides by utilizing probiotic fermented marine organism processing leftovers |
| CN107348274A (en) * | 2017-07-07 | 2017-11-17 | 福州大学 | The method for preparing drinks using jellyfish collagen peptide fermentation |
| 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 |
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