CN104305115A - Sea cucumber powder seasoning and preparation method thereof - Google Patents
Sea cucumber powder seasoning and preparation method thereof Download PDFInfo
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- CN104305115A CN104305115A CN201410498961.XA CN201410498961A CN104305115A CN 104305115 A CN104305115 A CN 104305115A CN 201410498961 A CN201410498961 A CN 201410498961A CN 104305115 A CN104305115 A CN 104305115A
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- sea cucumber
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- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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Abstract
The invention discloses a sea cucumber powder seasoning with sea cucumber intestine used as a raw material and a preparation method thereof. According to the invention, sea cucumber intestine is used as a raw material, and an autolysis enzymolysis system in somatic cells of sea cucumber intestine replaces additional protease to hydrolyze matters such as protein and the like in sea cucumber intestine. The production technology of a sea cucumber powder produced by the use of a nutrient solution prepared by the seafood enzymolysis approach comprises processes including raw material handling, selective enzymatic hydrolysis, enzyme inactivation, vibration separation, formula arrangement, dosing, pulverizing, sterilization, packaging and the like. The product has low production cost and high yield, is safe and sanitary, has rich nutrients, is delicious in taste and is widely applied.
Description
Technical field
The present invention relates to a kind of preparation method of sea cucumber powder.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 method of sea cucumber intestine proteinoid directional enzymatic technology Stichopus japonicus (processed) intestines enzymolysis liquid for prior art Problems existing and sea cucumber intestine enzymolysis liquid is configured the production technology of flavouring " sea cucumber powder ".Concrete technical scheme is as follows.
This application provides a kind of sea cucumber flour seasoning, be made up of the component of following mass fraction: sea cucumber intestine enzymolysis liquid 48-52 part, monosodium glutamate 4.0-4.5 part, IMP0.28-0.35 part, glycine 2.8-3.3 part, starch 75-85 part, disodium succinate 1.0-1.2 part, powdered glucose 13.5-14.2 part.
Further, a kind of sea cucumber flour seasoning described in the application, comprises the component of following mass fraction: sea cucumber intestine enzymolysis liquid 50 parts, monosodium glutamate 4.3 parts, IMP0.31 part, glycine 3.1 parts, starch 79 parts, disodium succinate 1.1 parts, powdered glucose 14.0 parts.
Described in the application, the preparation method of sea cucumber flour seasoning, comprises the steps,
1) sea cucumber intestine enzymolysis liquid is prepared;
2) except sea cucumber intestine enzymolysis liquid, in proportion other each components of sea cucumber flour seasoning are mixed;
3) by sea cucumber intestine enzymolysis liquid obtained for step 1) atomization, be directly sprayed onto step 2) mixture on, carry out powder process;
4) sterilizing;
5) then pack, packed products.
In the application, above-mentioned steps 1) preparation of described sea cucumber intestine enzymolysis liquid comprises the steps:
1) raw material sea cucumber intestine is cleaned up;
2) directional enzymatic: join reaction ax after directly being pulverized by raw material, after being heated to 45 ~ 55 DEG C, adds the alkali protease being equivalent to raw material weight 0.3 ~ 0.5%, makes sea cucumber intestine protein directional enzymatic 1 ~ 2 hour;
3) step 2) hydrolyzate content is when reaching 9-10 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) isolated clear liquid sterilizing is obtained sea cucumber intestine enzymolysis liquid.
Further, obtained sea cucumber intestine enzymolysis liquid is made various seafood food further.
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 powder and by sea cucumber powder configuration flavouring " sea cucumber powder " production technology.The method nationality autolytic enzyme system (protease) helped in marine organisms sea cucumber intestine class 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 powder ", sea cucumber sauce, sea cucumber concentrate, sea cucumber juice, sea cucumber flavoring etc. of exploitation, production sea cucumber intestine class provide more preferably condition in earlier stage.Directional enzymatic technology is adopted to produce the production technology of " sea cucumber powder ", 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 sea cucumber intestine class to be utilized more fully.
Beneficial effect:
1. directional enzymatic technology is than traditional aging process, and not only the production cycle shortens greatly, and the yield of product and quality all higher; Produce sea cucumber powder than the holothurian directional enzymatic after improving, method is simple and easy, easily preserves transport, 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 powder " 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 of directional enzymatic per kilogram sea cucumber intestine can manufacture enzymolysis liquid about 0.8 ~ 1.1 kilogram, made sea cucumber powder is at about 0.65 ~ 0.75 kilogram, and the insoluble substance etc. that the sediment collected by production process, oscillatory process are collected, can be used as bone meal, animal feed, free from environmental pollution;
3. the present invention's " sea cucumber powder " 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 sea cucumber flour seasoning of the present invention can simplified summary be: sea cucumber intestine-Feedstock treating-pulverizing-directional enzymatic-enzyme-deactivating-Separation by vibration-batching-powder by spraying-sterilizing-packaging.
Embodiment 1:
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 60kg, pulverized by sea cucumber intestine body, put into biochemical reaction tank;
2) agitating device in biochemical reaction tank is started; 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, the rapid enzymolysis of protein;
3) when hydrolyzate content reaches 9 Brix degrees, when concentration can not continue to raise, the reaction of enzyme can be stopped, the temperature of enzymolysis liquid is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation, stop stirring;
4) the enzymolysis liquid stainless steel mesh of step 3) is carried out vibration to filter, the sea cucumber intestine in enzymolysis liquid and insoluble substance are therefrom separated;
5) it is static that enzymolysis liquid step 4) filtered out carries out cooling;
6) by following recipe configuration sea cucumber powder, prepare burden as follows: sea cucumber intestine enzymolysis liquid 48kg, monosodium glutamate 4.0kg, IMP0.28 kg, glycine 2.8 kg, starch 75 kg, disodium succinate 1.0 kg, powdered glucose 13.5 kg;
7) by step 6) raw material that configure put into spray dryer, and machine, enzymolysis liquid is atomized, is directly sprayed onto on other raw-material mixtures, carries out powder process, after powder process, carry out sterilization packaging;
The sea cucumber intestine enzymolysis liquid obtained by embodiment 1 is: 50.5 kilograms.
Embodiment 2:
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 70kg, pulverized by sea cucumber intestine body, put into biochemical reaction tank;
2) agitating device in biochemical reaction tank is started; Biochemical reaction tank heats simultaneously, makes temperature of charge be increased to 55 DEG C, and keeps 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, the rapid enzymolysis of protein;
3) when hydrolyzate content reaches 10 Brix degrees, when concentration can not continue to raise, the reaction of enzyme can be stopped, the temperature of enzymolysis liquid is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation, stop stirring;
4) the enzymolysis liquid stainless steel mesh of step 3) is carried out vibration to filter, the sea cucumber intestine in enzymolysis liquid and insoluble substance are therefrom separated;
5) it is static that enzymolysis liquid step 4) filtered out carries out cooling;
6) by following recipe configuration sea cucumber powder; Prepare burden as follows: sea cucumber intestine enzymolysis liquid 52kg, monosodium glutamate 4.5 kg, IMP0.35 kg, glycine 3.3 kg, starch 85 kg, disodium succinate 1.2 kg, powdered glucose 14.2 kg;
7) raw material that step 6) configures are put into spray dryer, machine, enzymolysis liquid is atomized, is directly sprayed onto on other raw-material mixtures, carries out powder process, after powder process, carry out sterilization packaging;
The sea cucumber intestine enzymolysis liquid obtained by embodiment 2 is: 63.1kg.
Embodiment 3:
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 80kg, pulverized by sea cucumber intestine body, put into biochemical reaction tank;
2) agitating device in biochemical reaction tank is started; Biochemical reaction tank heats simultaneously, makes temperature of charge be increased to 50 DEG C, and keeps 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, the rapid enzymolysis of protein;
3) when hydrolyzate content reaches 9.5 Brix degrees, when concentration can not continue to raise, the reaction of enzyme can be stopped, the temperature of enzymolysis liquid is elevated to more than 95 DEG C, keep 15 minutes, make enzyme deactivation, stop stirring;
4) the enzymolysis liquid stainless steel mesh of step 3) is carried out vibration to filter, the sea cucumber intestine in enzymolysis liquid and insoluble substance are therefrom separated;
5) it is static that enzymolysis liquid step 4) filtered out carries out cooling;
6) by following recipe configuration sea cucumber powder; Prepare burden as follows: sea cucumber intestine enzymolysis liquid 50kg, monosodium glutamate 4.3 kg, IMP0.31 kg, glycine 3.1 kg, starch 79 kg, disodium succinate 1.1 kg, powdered glucose 14.0 kg;
7) raw material that step 6) configures are put into spray dryer, machine, enzymolysis liquid is atomized, is directly sprayed onto on other raw-material mixtures, carries out powder process, after powder process, carry out sterilization packaging;
The sea cucumber intestine enzymolysis liquid obtained by embodiment 3 is: 68.4 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 flour seasoning, is characterized in that, comprises the component of following mass fraction: sea cucumber intestine enzymolysis liquid 48-52 part, monosodium glutamate 4.0-4.5 part, IMP0.28-0.35 part, glycine 2.8-3.3 part, starch 75-85 part, disodium succinate 1.0-1.2 part, powdered glucose 13.5-14.2 part.
2. a kind of sea cucumber flour seasoning according to claim 1, is characterized in that, comprise the component of following mass fraction: sea cucumber intestine enzymolysis liquid 50 parts, monosodium glutamate 4.3 parts, IMP0.31 part, glycine 3.1 parts, starch 79 parts, disodium succinate 1.1 parts, powdered glucose 14.0 parts.
3. the preparation method of sea cucumber flour seasoning according to claim 1 and 2, is characterized in that, comprise the steps,
1) sea cucumber intestine enzymolysis liquid is prepared;
2) except sea cucumber intestine enzymolysis liquid, in proportion other each components of sea cucumber flour seasoning are mixed;
3) by sea cucumber intestine enzymolysis liquid obtained for step 1) atomization, be directly sprayed onto step 2) mixture on, carry out powder process;
4) sterilizing;
5) then pack, packed products.
4. the preparation method of sea cucumber flour seasoning 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;
2) directional enzymatic: join reaction ax after directly being pulverized by raw material, after being heated to 45 ~ 55 DEG C, adds the alkali protease being equivalent to raw material weight 0.3 ~ 0.5%, makes sea cucumber intestine protein directional enzymatic 1 ~ 2 hour;
3) step 2) hydrolyzate content is when reaching 9-10 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) isolated clear liquid sterilizing is obtained sea cucumber intestine enzymolysis liquid.
5. the preparation method of sea cucumber flour seasoning according to claim 4, is characterized in that, the sea cucumber intestine enzymolysis liquid that step 5) is obtained makes various seafood food further.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410498961.XA CN104305115A (en) | 2014-09-26 | 2014-09-26 | Sea cucumber powder seasoning and preparation method thereof |
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| CN201410498961.XA CN104305115A (en) | 2014-09-26 | 2014-09-26 | Sea cucumber powder seasoning and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006830A (en) * | 2017-04-28 | 2017-08-04 | 大连工业大学 | A kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material |
| CN109793150A (en) * | 2019-03-02 | 2019-05-24 | 大连棒棰岛海产股份有限公司 | Sea cucumber intestine extract solid seasoning and its preparation method |
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| CN101396105A (en) * | 2008-09-25 | 2009-04-01 | 山东好当家海洋发展股份有限公司 | Manufacture method of essence powder using sea cucumber intestine |
| CN101455325A (en) * | 2009-01-07 | 2009-06-17 | 南京农业大学 | Seashells seafood flavorings |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107006830A (en) * | 2017-04-28 | 2017-08-04 | 大连工业大学 | A kind of method that utilization stichopus japonicus intestines oligopeptides prepares feature flavor base material |
| CN109793150A (en) * | 2019-03-02 | 2019-05-24 | 大连棒棰岛海产股份有限公司 | Sea cucumber intestine extract solid seasoning and its preparation method |
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Application publication date: 20150128 |