CN103948078B - A kind of fresh jellyfish fermented product and preparation method thereof - Google Patents
A kind of fresh jellyfish fermented product and preparation method thereof Download PDFInfo
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- 241000242583 Scyphozoa Species 0.000 title claims abstract description 149
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
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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
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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)
- Meat, Egg Or Seafood Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to food processing field, be specifically related to a kind of fresh jellyfish fermented product and preparation method thereof.Described method comprises the following steps: that regulating jellyfish to smash tissue solution pH value to pieces is 6-8.5, under 30 DEG C of-60 DEG C of conditions, adds protease, insulation 2-5 hour, carry out enzymolysis, inject zymotic fluid, after homogeneous, sterilization, inoculation fermentation bacterial classification obtains jellyfish polypeptide liquid fermenation raw liquid; After 20-40 hour, under 2-6 DEG C of condition, 12-24 hour is preserved, obtained jellyfish fermented product in 30 DEG C-45 DEG C condition lower seal fermentations.The present invention, on the complete basis remaining the nutritional labeling of fresh jellyfish, makes it contain certain viable count, improves the health value of jellyfish.Meanwhile, there is not the problem that aluminium exceeds standard in the present invention, without the need to adding anticorrisive agent, for the deep processing of fresh jellyfish resource provides new technology and new way, is conducive to carrying out large-scale industrial production.
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 of growth in ocean, belongs to enterozoa, and distribution is wide, and output is high.The vegetal pole horn of plenty of jellyfish, its unique distinction is that fat content is extremely low, and protein and inorganic salts equal size enrich.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, and iodine 132ug and multivitamin are a kind of food having very high economic worth.
Jellyfish is not only delicious food, is also good medicine of curing the disease.In Ming Dynasty's Li Shizhen (1518-1593 A.D.) Compendium of Material Medica, jellyfish lists in squamosa alepidote class, and property is salty, flat, enters liver kidney, can be disappeared thermalization phlegm, subdhing swelling and detoxicating, softening and resolving hard mass, controls hot phlegm, tracheitis, asthma, mouth make an uproar the diseases such as dry throat, treaitng Yin-deficiency constipation, scrofula, hypertension, silicosis; Erysipelas, scald etc. are controlled in external application." Gui Xianlu " calls: " jellyfish, panacea also, eat and do not hinder healthy tendency by a surname's gasification phlegm, anti-inflammatory row.Therefore asthma, pectoralgia, abdominal mass, turgor, constipation, under band, the disease such as infantile malnutrition due to digestive disturbances or intestinalparasites, subcutaneous ulcer, all edibles.”
Traditional jellyfish processing method is exactly that jelly fish head, skin are separated, then carry out three alum processing, namely carries out pickled dehydration, length consuming time with alum and salt, is also not easy to sell; And desalination, jellyfish product after de-alum, there is the risk that aluminium exceeds standard, unfavorable to the health of human body.
The jellyfish goods occurred on the market are at present mainly instant edible jellyfish product, although improve convenience, its raw material is equally also salt alum jellyfish, and work in-process also needs the pot-life extending jellyfish by adding a large amount of anticorrisive agent, there is 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 by jellyfish desalination, smash to pieces after add alkali protease and carry out enzymolysis, through the enzyme that goes out, centrifugation, obtains jellyfish polypeptide liquid after ultrafiltration, and yoghurt obtained with conventional method after sterilizing mixes, stirs, and carries out sterile filling and obtains.The method is when centrifugation, and remove macro-molecular protein, get its supernatant, nutrient is run off in a large number, and nutritive value reduces greatly; In disinfecting action, by jellyfish polypeptide liquid at 115 DEG C-121 DEG C, sterilizing 15-20 minute, also makes protein denaturation to a certain extent, destroys 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 is undertaken soaking, rinsing by salt alum jellyfish, carry out aseptic stripping and slicing or chopping afterwards, and the block obtained or silk are carried out blanching treatment, cooling afterwards drains, and aseptic subpackaged in 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, and directly ferment after soaking flushing, there is the risk that aluminium exceeds standard, the lactobacillus solution simultaneously added, only act on the carbohydrate in jellyfish, the utilization for the protein in jellyfish is complete not.
Summary of the invention
Technical problem to be solved by this invention is: provide on the basis of the nutritional labeling of the fresh jellyfish of the complete reservation of a kind of energy, fresh jellyfish fermented product containing 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: the preparation method providing a kind of fresh jellyfish fermented product, comprises the following steps:
(1) fresh jellyfish is after acid treatment, washes, smashs to pieces jellyfish smashs tissue solution to pieces;
(2) regulating jellyfish to smash tissue solution pH value to pieces is 6-8.5, under 30 DEG C of-60 DEG C of conditions, adding 800-1200 Ge Meihuo unit with the fresh jellyfish weight of every gram of step (1) is Standard entertion protease, and insulation 2-5 hour, obtains jellyfish enzymolysis liquid;
(3) enzyme that gone out by step (2) gained jellyfish enzymolysis liquid 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 12-24 hour in 30 DEG C-45 DEG C condition lower seal fermentations under 2-6 DEG C of condition, obtained fresh jellyfish fermented product.
The jellyfish goods that another technical scheme of the present invention is prepared for providing a kind of preparation method of above-mentioned fresh jellyfish fermented product.
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 is obtained does not run off, also fermentation process is comprised in preparation method of the present invention, make gained fresh jellyfish fermented product contain certain viable count, health care and fresh-keeping effect can be reached; Also comprise homogeneous operation in preparation method of the present invention, be conducive to the stability and the denseness that improve jellyfish polypeptide liquid, and make its quality fine and smooth, good mouthfeel; Take ultra high temperature short time sterilization in preparation method of the present invention, almost harmful effect is not had to protein, further protect the proteinaceous nutrient composition in jellyfish.
Detailed description of the invention
By describing technology contents of the present invention, structural feature in detail, being realized object and effect, be explained in detail below in conjunction with embodiment.
The design of most critical of the present invention is: the preparation method of the present invention fresh jellyfish fermented product is by fresh jellyfish enzymolysis but retain its all nutritional labeling, the fresh jellyfish fermented product nutritional labeling that the present invention is obtained does not run off, and ferment, gained fresh jellyfish fermented product contains certain viable count, can reach health care and fresh-keeping effect.
Embodiment 1
(1) the fresh jellyfish 40Kg of high-quality is chosen, after cleaning after 70 DEG C of blanching 5s with acetic acid, malic acid mixed liquid dipping 50min that Solute mass fraction is 3% concentration, smash the water adding its quality 80Kg to pieces after finally rinsing well with flowing clear water and dilute;
(2) regulate pH value to be 8.5, control temperature is 60 DEG C, 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 DEG C, is incubated and carries out going out enzyme in 6 seconds, obtain jellyfish polypeptide liquid;
(4) inject in the jellyfish polypeptide liquid after the enzyme that goes out Solute mass fraction be 4% sucrose without fermented liquid 100L, 20Mpa pressure is adopted to carry out homogeneous process to jellyfish polypeptide liquid, ultra high temperature short time sterilization is carried out after homogeneous, temperature is 137 DEG C, be incubated 6 seconds, sterilization terminates inoculating lactic acid bacterium, and inoculum concentration is 3% of inoculation liquor capacity;
(5) after 35 DEG C of lower seals ferment 40 hours, 4 DEG C of storages 20 hours are transferred to, final obtained fresh jellyfish active peptide fermented product and fresh jellyfish fermented product.
Embodiment 2
(1) the fresh jellyfish 50Kg of high-quality is chosen, after cleaning after 50 DEG C of blanching 7s with acetic acid, citric acid mixed liquid dipping 60min that Solute mass fraction is 4% concentration, smash the water adding its quality 100Kg to pieces after finally rinsing well with flowing clear water and dilute;
(2) regulate pH value to be 6, control temperature is 30 DEG C, 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 DEG C, is incubated and carries out going out enzyme in 10 seconds, obtain jellyfish polypeptide liquid;
(4) inject in the jellyfish polypeptide liquid after the enzyme that goes out Solute mass fraction be 3% glucose without fermented liquid 120L, 25Mpa pressure is adopted to carry out homogeneous process to jellyfish polypeptide liquid, ultra high temperature short time sterilization is carried out after homogeneous, temperature is 135 DEG C, be incubated 10 seconds, sterilization terminates to inoculate lactobacillus bulgaricus;
(5) after 30 DEG C of lower seals ferment 35 hours, 2 DEG C of storages 15 hours are transferred to, final obtained 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) the fresh jellyfish 100Kg of high-quality is chosen, after cleaning after 60 DEG C of blanching 8s with acetic acid, lactic acid mixed liquid dipping 70min that Solute mass fraction is 5% concentration, smash the water adding its quality 200Kg to pieces after finally rinsing well with flowing clear water and dilute;
(2) regulate pH value to be 7.5, control temperature is 55 DEG C, 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 DEG C, is incubated and carries out going out enzyme in 8 seconds, obtain jellyfish polypeptide liquid;
(4) inject in the jellyfish polypeptide liquid after the enzyme that goes out Solute mass fraction be 6% sucrose without fermented liquid 300L, 25Mpa pressure is adopted to carry out homogeneous process to jellyfish polypeptide liquid, ultra high temperature short time sterilization is carried out after homogeneous, temperature is 140 DEG C, be incubated 8 seconds, sterilization terminates rear inoculation lactobacillus bulgaricus and streptococcus thermophilus mixed culture fermentation agent, and inoculum concentration is 4% of inoculation liquor capacity;
(5) after 40 DEG C of lower seals ferment 30 hours, 6 DEG C of storages 20 hours are transferred to, final obtained 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) the fresh jellyfish 80Kg of high-quality is chosen, after cleaning after 60 DEG C of blanching 7s with citric acid, lactic acid mixed liquid dipping 80min that Solute mass fraction is 7% concentration, smash the water adding its quality 160Kg to pieces after finally rinsing well with flowing clear water and dilute;
(2) regulate pH value to be 6, control temperature is 57 DEG C, 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 DEG C, is incubated and carries out going out enzyme in 6 seconds, obtain jellyfish polypeptide liquid;
(4) inject in the jellyfish polypeptide liquid after the enzyme that goes out Solute mass fraction be 7% glucose without fermented liquid 250L, 25Mpa pressure is adopted to carry out homogeneous process to jellyfish polypeptide liquid, ultra high temperature short time sterilization is carried out after homogeneous, temperature is 140 DEG C, be incubated 6 seconds, sterilization terminates rear inoculating bifidobacterium leavening, and inoculum concentration is 4% of inoculation liquor capacity;
(5) after 42 DEG C of lower seals ferment 30 hours, 2 DEG C of storages 22 hours are transferred to, final obtained 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) the fresh jellyfish 60Kg of high-quality is chosen, after cleaning after 50 DEG C of blanching 10s with citric acid, tartaric acid mixed liquid dipping 100min that Solute mass fraction is 6% concentration, smash the water adding its quality 130Kg to pieces after finally rinsing well with flowing clear water and dilute;
(2) regulate pH value to be 7.5, control temperature is 37 DEG C, 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 DEG C, is incubated and carries out going out enzyme in 8 seconds, obtain jellyfish polypeptide liquid;
(4) inject in the jellyfish polypeptide liquid after the enzyme that goes out Solute mass fraction be 8% sucrose without fermented liquid 200L, 25Mpa pressure is adopted to carry out homogeneous process to jellyfish polypeptide liquid, ultra high temperature short time sterilization is carried out after homogeneous, temperature is 138 DEG C, be incubated 8 seconds, sterilization terminates rear inoculation Lactobacillus casei leavening, and inoculum concentration is 4% of inoculation liquor capacity;
(5) after 40 DEG C of lower seals ferment 32 hours, 4 DEG C of storages 25 hours are transferred to, final obtained 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 problem that jellyfish goods kind in current conventional machining process is single, the present invention is fermented after fresh jellyfish enzymolysis again, obtained jellyfish active peptide fermented product 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 obtains, active amino acid rich content, is of high nutritive value.According to surveying and determination, every 100g jellyfish contains 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 DEG C of cold storing and fresh-keepings, and after sterile filling, the shelf-life can reach 15 days.
2, for the problem that jellyfish goods in current conventional machining process use anticorrisive agent and anticorrisive agent to exceed standard, 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 adopt ultra high temperature short time sterilization in the inventive method, from the angle of nutrition, adopt high-temperature instantaneous sterilization, sterile filling technique, although heat treatment temperature is high, but sterilization time only has 2-4 second, and thus nutrient component damages is little; Again because superhigh temperature process is before inoculation fermentation, therefore zymogenic activity in product can be ensured well; And the packaging that product adopts resistance light, resistance oxidation and blocks water, thus product is within the storage life, and nutritional labeling also can ensure to stablize substantially.
3, be salt alum jellyfish for the jellyfish goods overwhelming majority in current conventional machining process, there is the potential safety hazard that aluminium exceeds standard, the present invention directly adopts fresh jellyfish to be raw material, there is not the problem that aluminium exceeds standard, also improve the utilization rate of fresh jellyfish, the deep processing for 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 (as processed jellyfish by method disclosed in Chinese invention patent CN101422195) of protein denaturation, the present invention is after by jellyfish enzymolysis, do not take centrifugation, but take the mode retaining all the components, nutritional labeling is not run off; The homogeneous operation taked, is conducive to the stability and the denseness that improve jellyfish polypeptide liquid, and makes its quality fine and smooth, good mouthfeel; Simultaneously in disinfecting action, what take is ultra high temperature short time sterilization, does not almost have harmful effect to protein.
5, the utilization of the protein of jellyfish complete not (as processed jellyfish by method disclosed in Chinese invention patent CN102697104) in existing jellyfish processing technology, the present invention is before fermenting to jellyfish, jellyfish enzymolysis is become jellyfish active peptides liquid, there is certain physiologically active, improve the utilization rate of jellyfish albumen simultaneously.
In sum, the preparation method of the fresh jellyfish active peptide fermented product of the present invention's exploitation, on the complete basis remaining the nutritional labeling of fresh jellyfish, also containing certain viable count, improves the health value of jellyfish.Meanwhile, preparation technology of the present invention is reasonable, and strong operability, does not exist the problem that aluminium exceeds standard, and without the need to adding anticorrisive agent, for the deep processing of fresh jellyfish resource provides new technology and new way, is conducive to carrying out large-scale industrial production.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; 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, comprise the following steps:
(1) fresh jellyfish is after acid treatment, washes, smashs to pieces jellyfish smashs tissue solution to pieces;
(2) regulating jellyfish to smash tissue solution pH value to pieces is 6-8.5, under 30 DEG C of-60 DEG C of conditions, adding 800-1200 Ge Meihuo unit with the fresh jellyfish weight of every gram of step (1) is Standard entertion protease, and insulation 2-5 hour, obtains jellyfish enzymolysis liquid;
(3) go out step (2) gained jellyfish enzymolysis liquid 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 12-24 hour in 30 DEG C-45 DEG C condition lower seal fermentations under 2-6 DEG C of condition, obtained 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: cleaned by fresh jellyfish, under 50 DEG C of-70 DEG C of conditions after blanching 1s-10s, 10-120min is soaked with the acid solution of 1%-7% mass concentration, finally rinse well with flowing clear water, 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, it is characterized in that: described step (3) is specially: step (2) gained jellyfish enzymolysis liquid is heated to 135 DEG C-140 DEG C, keep 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 sucrose of to be mass percent the be 4%-8% of the zymotic fluid in described step (4) 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 injecting zymotic fluid is placed in homogenizer, adopt 20-35Mpa pressure to carry out homogeneous process 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 ultra high temperature short time sterilization, temperature is 135 DEG C-140 DEG C, 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 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: each step described is all aseptically carried out.
10. require fresh jellyfish fermented product prepared by the preparation method of the fresh jellyfish fermented product described in any one of 1-9 according to claim.
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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 |
| CN107348274B (en) * | 2017-07-07 | 2021-01-29 | 福州大学 | Method for preparing functional beverage by fermenting jellyfish collagen peptide |
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| CN101422266A (en) * | 2008-10-28 | 2009-05-06 | 山东好当家海洋发展股份有限公司 | Jelly-fish nutrient liquid and preparation method thereof |
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