CN104222969A - Sea cucumber juice seasoning and preparation method thereof - Google Patents
Sea cucumber juice seasoning and preparation method thereof Download PDFInfo
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- CN104222969A CN104222969A CN201410498963.9A CN201410498963A CN104222969A CN 104222969 A CN104222969 A CN 104222969A CN 201410498963 A CN201410498963 A CN 201410498963A CN 104222969 A CN104222969 A CN 104222969A
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- sea cucumber
- cucumber intestine
- raw material
- enzymolysis liquid
- cucumber juice
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- 241000251511 Holothuroidea Species 0.000 title claims abstract description 97
- 235000020379 cucumber juice Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 4
- 210000000936 intestine Anatomy 0.000 claims abstract description 55
- 239000007788 liquid Substances 0.000 claims abstract description 35
- 102000004190 Enzymes Human genes 0.000 claims abstract description 17
- 108090000790 Enzymes Proteins 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000006243 chemical reaction Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 14
- 108091005804 Peptidases Proteins 0.000 claims abstract description 8
- 239000004365 Protease Substances 0.000 claims abstract description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 239000000126 substance Substances 0.000 claims abstract description 7
- 238000000926 separation method Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 230000002255 enzymatic effect Effects 0.000 claims description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 229920002774 Maltodextrin Polymers 0.000 claims description 7
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- 150000001413 amino acids Chemical class 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 239000003513 alkali Substances 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000035484 reaction time Effects 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 239000002351 wastewater Substances 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 239000012530 fluid Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 15
- 238000005516 engineering process Methods 0.000 abstract description 11
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 238000011049 filling Methods 0.000 abstract 1
- 230000003301 hydrolyzing effect Effects 0.000 abstract 1
- 230000002779 inactivation Effects 0.000 abstract 1
- 230000000968 intestinal effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 238000000108 ultra-filtration Methods 0.000 abstract 1
- 238000005842 biochemical reaction Methods 0.000 description 9
- 239000000047 product Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000238557 Decapoda Species 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 239000002585 base Substances 0.000 description 3
- 239000012295 chemical reaction liquid Substances 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 239000011888 foil Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 231100000614 poison Toxicity 0.000 description 3
- 230000007096 poisonous effect Effects 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 239000012141 concentrate Substances 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000002358 autolytic effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000003534 oscillatory effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
Abstract
The invention discloses a sea cucumber juice seasoning in which a marine organism is used as a raw material and a preparation method of the sea cucumber juice seasoning. A sea cucumber intestine is used as the raw material, and a self-dissolving enzymolysis system in an intestinal cell of sea cucumbers replaces an external protease type for hydrolyzing a substance such as proteins in the sea cucumber intestine. A production technology for producing sea cucumber juice produced by nutritious liquid prepared by a sea cucumber intestine enzymolysis method comprises the working procedures such as raw material treatment, orientated enzymolysis, enzyme inactivation, vibration separation, formula configuration, press filtration, matching and mixing, Maillard reaction, ultrafiltration, sterilization, filling and the like. The sea cucumber juice seasoning is low in production cost, safe, sanitary and rich in nutrition, tastes delicious and can be widely applied.
Description
Technical field
The present invention relates to a kind of preparation method of sea cucumber juice.Belong to ocean series products field of deep.
Background technology
In the output of Marine Fishing Industry, seafood accounts for considerable quantity, although these seafoods are nutritious, easily putrid and deteriorated, is difficult to make full use of, and only has a small amount of fresh goods to circulate channel, is mostly processed as sea cucumber powder, carapace powder.Therefore, the economic benefit of fishing for is difficult to be embodied preferably.China coast one is with, often with sea crab, extra large shrimp, sea cowry etc. for raw material, adopt traditional process equipment to produce " shrimp paste ", " crab paste " etc., but equipment simply backwardness, the production cycle is long, and yield is low, deficiency in economic performance.
Along with the arrival in high-new biotechnology epoch in modern times, in the past few years disclose some enzyme engineering technologies to improve producing hoisin sauce by traditional aging process, they are hydrolyzed the protein of seafood body with multiple protein enzyme, although shorten the production cycle of hoisin sauce, improve yield and the quality of product, but also exist and need to add multiple protease, and dosage is larger, the problems such as hydrolysis time longer (5 ~ 8 hours), and before effect, crab, shellfish, shrimp need making beating, heating, cooling, then will concentrate and wait the more problem that consumes energy after hydrolysis.
Summary of the invention
The application provides a kind of sea cucumber intestine proteinoid directional enzymatic technology prepare the method for sea cucumber juice and sea cucumber juice be configured to the production technology of flavouring " sea cucumber juice " for prior art Problems existing.Concrete technical scheme is as follows.
This application provides a kind of sea cucumber juice flavouring, it comprises the component of following mass fraction: sea cucumber intestine enzymolysis liquid 50-60 part, salt 4-6 part, maltodextrin 25-35 part, amino acid 0.8-1.0 part, glucose 13-15 part.
Further, described a kind of sea cucumber juice flavouring, comprises the component of following mass fraction: sea cucumber intestine enzymolysis liquid 55 parts, salt 5 parts, maltodextrin 30 parts, 0.9 part, amino acid, glucose 14 parts.
In the application, the preparation method of described a kind of sea cucumber juice flavouring comprises the steps,
1) sea cucumber intestine enzymolysis liquid is prepared;
2) in sea cucumber intestine enzymolysis liquid, other each components of sea cucumber juice flavouring are added in proportion, mixing;
3) by step 2) mixture carry out Maillard reaction, filtration, sterilizing, the temperature of described Maillard reaction is 102 DEG C, and the reaction time is 10-20min;
4) then filling-in and closing bottle by applying cap, packed products.
Wherein, above-mentioned steps 1) preparation of described sea cucumber intestine enzymolysis liquid comprises the steps:
1) raw material sea cucumber intestine is cleaned up pulverizing;
2) directional enzymatic: joined by raw material in 75 ~ 150% purify waste water being equivalent to raw material weight, adjust ph is 7.0 ~ 8.0, after being heated to 45 ~ 55 DEG C, adds the alkali protease being equivalent to raw material weight 0.3 ~ 0.5%, directional enzymatic 1 ~ 2 hour;
3) step 2) hydrolyzate content is when reaching 7-8 Brix degree, enzyme-deactivating: by step 2) fluid temperature that obtains is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation;
4) Separation by vibration: carry out Separation by vibration with stainless steel vibratory sieve, makes a small amount of insoluble substance separate from hydrolyzate, then the press filtration of initial filter liquid is separated, and the clear liquid in hydrolyzate and filter mud are separated;
5) the clear liquid sterilizing that step 4) is obtained is obtained sea cucumber intestine enzymolysis liquid.
Further, the application of above-mentioned sea cucumber intestine enzymolysis liquid comprises: sea cucumber intestine enzymolysis liquid is carried out freeze-drying or spray drying process is processed into solid or Powdered high-grade nutrient food.
In the application, the temperature of enzymolysis is located between 45 ~ 55 DEG C, is found, because the extremes of temperature of enzymolysis all can affect the yield of product in practice process by research.
A kind of method that the application provides sea cucumber intestine proteinoid directional enzymatic technology to prepare sea cucumber juice and by sea cucumber juice configuration flavouring " sea cucumber juice " production technology.The method nationality autolytic enzyme system (protease) helped in marine organisms sea cucumber body cell carrys out the protein in directional enzymatic sea cucumber intestine body, to improve the production improving sea cucumber intestine, for new product such as " the sea cucumber liquid ", sea cucumber sauce, sea cucumber concentrate, sea cucumber powder, sea cucumber flavoring etc. of exploitation, production holothurian provide more preferably condition in earlier stage.Directional enzymatic technology is adopted to produce the production technology of " sea cucumber liquid ", all shorter with the production cycle being improved to external enzyme enzymatic isolation method than aging process, can large-scale continuous production, yield and the quality of product are higher, and make holothurian process discarded holothurian to be utilized more fully.
Beneficial effect:
1. directional enzymatic technology is compared with traditional aging process, and not only the production cycle shortens greatly, and the yield of product and quality all higher; Sea cucumber intestine class directional enzymatic after improvement produces sea cucumber juice, and method is simple and easy, easily carries out serialization large-scale production; The time of enzymolysis is shorter, without the need to adding expensive multiple protein enzyme, makes production cost lower;
2. the flavouring " sea cucumber juice " produced of the present invention due to other enzymatic isolation methods of concentration ratio of directional enzymatic juice higher, therefore before configuration without the need to concentrated consumed energy, energy consumption is lower.The raw material (adding the water of 800 grams) of directional enzymatic per kilogram sea cucumber intestine can manufacture " sea cucumber juice " about 1.6 ~ 1.7 kilograms, the insoluble substance etc. that the sediment collected by production process, oscillatory process are collected, and can be used as bone meal, animal feed, free from environmental pollution;
3., because sea cucumber intestine enzymolysis liquid yield is high, do not need the additives such as essence just can reach the freshness of corresponding flavouring, product is more natural;
4. the present invention's sea cucumber intestine enzymolysis liquid safety and sanitation, nutritious of producing, applied range.
Detailed description of the invention
Below by embodiment, the present invention is further elaborated.
Preparation technology's flow process of flavouring of the present invention can simplified summary be: sea cucumber intestine-Feedstock treating-pulverizing-directional enzymatic-enzyme-deactivating-Separation by vibration-batching-Maillard reaction-plate compression-sterilizing-filling-in and closing bottle by applying cap.
Embodiment 1:
1) first adhere to the dirts such as the silt on sea cucumber intestine body with clean water washing, and remove the plastic foil, silk, rope, spiral shell shell, shell, poisonous fishes etc. that mix in unloading.Weigh after 60kg, sea cucumber intestine body is pulverized, puts into biochemical reaction tank;
2) add and be equivalent to 75% heavy purify waste water of sea cucumber intestine; Start the agitating device in biochemical reaction tank; Regulate the acid-base value of material to pH7.0; Heat with biochemical reaction tank, make temperature of charge be increased to 45 DEG C, and keep temperature constant; Add be equivalent to raw material weight 0.3% alkali protease, be used for the activity of the various enzymes activated in sea cucumber intestine body, make the albuminous cell disintegration in sea cucumber intestine body, protein is hydrolyzed rapidly;
3) when hydrolyzate concentration reaches 7.0 Brix degrees, when concentration can not continue to raise, the reaction of enzyme can be stopped, the temperature of hydrolyzate is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation, stop stirring;
4) the hydrolyzate stainless steel mesh of step 3) is carried out vibration to filter, the sea cucumber intestine in hydrolyzate and insoluble substance are therefrom separated;
5) hydrolyzate step 4 filtered out and sea cucumber intestine enzymolysis liquid are configured by following formula, prepare burden as follows: sea cucumber intestine enzymolysis liquid 50kg, salt 4 kg, maltodextrin 25 kg, amino acid 0.8 kg, glucose 13 kg;
6) " the sea cucumber juice " that step 5) configured carries out Maillard reaction, and the temperature of Maillard reaction is 102 DEG C, and the reaction time is 20min, and be that the plate and frame filter press of the filter membrane of below 300 orders carries out essence filter with micropore, filtrate pumps into storage tank;
7) the Maillard reaction liquid getting step 6) carries out sterilizing, filling-in and closing bottle by applying cap.
The sea cucumber intestine enzymolysis liquid obtained by embodiment 1 is: 94.8 kilograms, filter residue and filter mud are: 10.2 kilograms.
Embodiment 2:
1) first adhere to the dirts such as the silt on sea cucumber intestine with clean water washing, and remove the plastic foil, silk, rope, spiral shell shell, shell, poisonous fishes etc. that mix in unloading, weigh 70kg, pulverized by sea cucumber intestine, put into biochemical reaction tank;
2) add and be equivalent to 150% heavy purify waste water of sea cucumber intestine; Start the agitating device in biochemical reaction tank; Regulate the acid-base value of material to pH8.0; Heat with biochemical reaction tank, make temperature of charge be increased to 55 DEG C, and keep temperature constant; Add be equivalent to raw material weight 0.5% alkali protease, be used for the activity of the various enzymes activated in sea cucumber intestine body, make the albuminous cell disintegration in sea cucumber intestine body, protein is hydrolyzed rapidly;
3) when hydrolyzate concentration reaches 8.0 Brix degrees, when concentration can not continue to raise, the reaction of enzyme can be stopped, the temperature of hydrolyzate is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation, stop stirring;
4) the hydrolyzate stainless steel mesh of step 3) is carried out vibration to filter, the sea cucumber intestine in hydrolyzate and insoluble substance are therefrom separated;
5) hydrolyzate step 4) filtered out and sea cucumber intestine enzymolysis liquid are configured by following formula, prepare burden as follows: sea cucumber intestine enzymolysis liquid 60kg, salt 6 kg, maltodextrin 35 kg, amino acid/11 .0 kg, glucose 15 kg;
6) " the sea cucumber juice " that step 5) configured carries out Maillard reaction, and the temperature of Maillard reaction is 102 DEG C, and the reaction time is 10min, and be that the plate and frame filter press of the filter membrane of below 300 orders carries out essence filter with micropore, filtrate pumps into storage tank;
7) the Maillard reaction liquid getting step 6) carries out sterilizing, filling-in and closing bottle by applying cap.
The sea cucumber intestine enzymolysis liquid obtained by embodiment 2 is: 157.6 kilograms, filter residue and filter mud are: 17.4 kilograms.
Embodiment 3:
1) first adhere to the dirts such as the silt on sea cucumber intestine with clean water washing, and remove the plastic foil, silk, rope, spiral shell shell, shell, poisonous fishes etc. that mix in unloading, weigh 80kg, pulverized by sea cucumber intestine, put into biochemical reaction tank;
2) add and be equivalent to 100% heavy purify waste water of sea cucumber intestine; Start the agitating device in biochemical reaction tank; Regulate the acid-base value of material to pH7.5; Heat with biochemical reaction tank, make temperature of charge be increased to 50 DEG C, and keep temperature constant; Add be equivalent to raw material weight 0.4% alkali protease, be used for the activity of the various enzymes activated in sea cucumber intestine body, make the albuminous cell disintegration in sea cucumber intestine body, protein is hydrolyzed rapidly;
3) when hydrolyzate concentration reaches 7.5 Brix degrees, when concentration can not continue to raise, the reaction of enzyme can be stopped, the temperature of hydrolyzate is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation, stop stirring;
4) the hydrolyzate stainless steel mesh of step 3) is carried out vibration to filter, the sea cucumber intestine in hydrolyzate and insoluble substance are therefrom separated;
5) hydrolyzate step 4) filtered out and sea cucumber intestine enzymolysis liquid are configured by following formula, prepare burden as follows: sea cucumber intestine enzymolysis liquid 55kg, salt 5 kg, maltodextrin 30 kg, amino acid 0.9 kg, glucose 14 kg;
6) " the sea cucumber juice " that step 5) configured carries out Maillard reaction, and the temperature of Maillard reaction is 102 DEG C, and the reaction time is 15min, and be that the plate and frame filter press of the filter membrane of below 300 orders carries out essence filter with micropore, filtrate pumps into storage tank;
7) the Maillard reaction liquid getting step 6) carries out sterilizing, filling-in and closing bottle by applying cap.
The sea cucumber intestine enzymolysis liquid obtained by embodiment 3 is: 143.3 kilograms, filter residue and filter mud are: 16.7 kilograms.
The inventive method is simple and easy, and production cost is low, not only safety and sanitation, nutritious, applied range.
The above; be only the present invention's preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (5)
1. a sea cucumber juice flavouring, is characterized in that, comprises the component of following mass fraction: sea cucumber intestine enzymolysis liquid 50-60 part, salt 4-6 part, maltodextrin 25-35 part, amino acid 0.8-1.0 part, glucose 13-15 part.
2. a kind of sea cucumber juice flavouring according to claim 1, is characterized in that, comprise the component of following mass fraction: sea cucumber intestine enzymolysis liquid 55 parts, salt 5 parts, maltodextrin 30 parts, 0.9 part, amino acid, glucose 14 parts.
3. the preparation method of sea cucumber juice flavouring according to claim 1 and 2, is characterized in that, comprise the steps,
1) sea cucumber intestine enzymolysis liquid is prepared;
2) in sea cucumber intestine enzymolysis liquid, other each components of sea cucumber juice flavouring are added in proportion, mixing;
3) by step 2) mixture carry out Maillard reaction, filtration, sterilizing, the temperature of described Maillard reaction is 102 DEG C, and the reaction time is 10-20min;
4) then filling-in and closing bottle by applying cap, packed products.
4. the preparation method of sea cucumber juice flavouring according to claim 3, is characterized in that, the preparation of sea cucumber intestine enzymolysis liquid described in step 1) comprises the steps:
1) raw material sea cucumber intestine is cleaned up pulverizing;
2) directional enzymatic: joined by raw material in 75 ~ 150% purify waste water being equivalent to raw material weight, adjust ph is 7.0 ~ 8.0, after being heated to 45 ~ 55 DEG C, adds the alkali protease being equivalent to raw material weight 0.3 ~ 0.5%, directional enzymatic 1 ~ 2 hour;
3) step 2) hydrolyzate content is when reaching 7-8 Brix degree, enzyme-deactivating: by step 2) fluid temperature that obtains is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation;
4) Separation by vibration: carry out Separation by vibration with stainless steel vibratory sieve, makes a small amount of insoluble substance separate from hydrolyzate, then the press filtration of initial filter liquid is separated, and the clear liquid in hydrolyzate and filter mud are separated;
5) clear liquid sterilizing is obtained sea cucumber intestine enzymolysis liquid.
5. the preparation method of sea cucumber juice flavouring according to claim 4, is characterized in that, the sea cucumber intestine enzymolysis liquid that step 5) is obtained is carried out freeze-drying or spray drying process is processed into solid or Powdered high-grade nutrient food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410498963.9A CN104222969A (en) | 2014-09-26 | 2014-09-26 | Sea cucumber juice seasoning and preparation method thereof |
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| CN201410498963.9A CN104222969A (en) | 2014-09-26 | 2014-09-26 | Sea cucumber juice seasoning and preparation method thereof |
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| CN114504083A (en) * | 2020-11-16 | 2022-05-17 | 烟台东宇海珍品有限公司 | Processing method of sea cucumber sausages |
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Application publication date: 20141224 |