CN105558700A - Preparation method of sea cucumber biological activity drink - Google Patents
Preparation method of sea cucumber biological activity drink Download PDFInfo
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- CN105558700A CN105558700A CN201610063456.1A CN201610063456A CN105558700A CN 105558700 A CN105558700 A CN 105558700A CN 201610063456 A CN201610063456 A CN 201610063456A CN 105558700 A CN105558700 A CN 105558700A
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
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Abstract
The invention discloses a preparation method of a sea cucumber biological activity drink. The preparation method is characterized in that sea cucumber, papaw, pineapples, ficus carica and fresh ginger serve as raw materials and are subjected to cleaning, mincing, pulp grinding, emulsified shearing, heating ultrasonic hydrolysis treatment, filtering, homogenizing, degassing, filling sealing, microwave sterilizing and packaging; the sea cucumber biological activity drink is prepared from, by weight, 40-60% of fresh sea cucumber, 20-25% of papaw, 10-15% of pineapples, 9-15% of ficus carica and 1-5% of fresh ginger. The product perfectly reserves the nutritional ingredients and biological activity of the sea cucumber, is convenient to drink and easy to absorb by a human body, improves the nutritional function of the sea cucumber, nourishes the human body obviously and nourishes the old and weak, people with a disease, post-operation people and post-partum people more obviously and is an ideal drink for patients with high blood pressure, a coronary heat disease and arteriosclerosis.
Description
Technical field
The invention belongs to food and medical processing technique field, particularly relate to the active drink preparation method of a kind of sea cucumber bio.
Background technology
Along with the transformation of the reach of science and people's idea, be that the product yield that drink made by raw material strengthens, year by year as the sea cucumber drink such as sea cucumber liquid, liquid sea cucumber, sea cucumber beverage of various brand with sea cucumber.The market access rule that sea cucumber drink is produced is by QS certification, and new breakthrough mouth has been looked in the development that sea cucumber drink is developed as traditional health product, and sea cucumber drink has wide market prospects.But, the processing of sea cucumber drink also exists problems at present, as: processing method and the unscientific problem of integrated artistic technology, the problem that component raw material bioavilability is not high, the problem of sea cucumber nutrient ingredients from lossing and destruction, adopt the problem that traditional enzyme solution time is long and production efficiency is low, drink enzyme-added, the problem that the chemistry such as adding preservative agent adds, the problem that the sea cucumber nutrient component content of drink is low, problem that drink mouthfeel is bad etc., sea cucumber drink is faced with the crucial moment must breaking through these technical problems, the technical research of sea cucumber drink processing key is imperative, the important step that sea cucumber drink is produced to break through and to solve the key technology of processing of existing various disadvantages.
Summary of the invention
The object of this technical research is to provide the active drink preparation method of a kind of sea cucumber bio, with solve the processing of sea cucumber drink remain nutrient component damages, bioavilability not high, complex process, employing enzyme solution overlong time, production efficiency low, enzyme-added with adding preservative agent etc. the problems such as chemistry adds, product nutrient composition content is low, mouthfeel is bad.
Content of the present invention is achieved in that
The active drink preparation method of a kind of sea cucumber bio, it is characterized in that with sea cucumber, pawpaw, pineapple, fig, ginger for raw material, cleaned, rub, defibrination, emulsification are sheared, heating ultrasonic hydrolysis process, filtration, homogeneous, degassed, filling and sealing, microwave sterilization, technology of the package step make, the percentage by weight of its raw material components is: fresh sea cucumber 40-60%, pawpaw 20-25%, pineapple 10-15%, fig 9-15%, ginger 1-5%.
One, sea cucumber drink New Machining Technology experimental study
For the problems that current sea cucumber drink processing exists, through analysis and research further, we think that the subject matter that needs solve is: processing method and the unscientific problem of integrated artistic technology, the problem that component raw material bioavilability is not high, the problem of sea cucumber nutrient ingredients from lossing and destruction, adopt the problem that traditional enzyme solution time is long and production efficiency is low, drink enzyme-added, the problem that the chemistry such as adding preservative agent adds, the problem that the sea cucumber nutrient component content of drink is low, problem that drink mouthfeel is bad etc., these problems are all the key technical problems of sea cucumber drink processing, a difficult job, need comprehensively deep studying for a long period of time, for head it off, we have consulted a lot of documents and materials, do lot of experiments, in the technical foundation of existing theory and practice, we have carried out the research of fresh holothurians autoenzyme hydrolysis Optimal Experimental respectively, fresh sea cucumber and fresh fruit vegetables compound autolytic enzyme hydrolysis process experimental study, the hydrolysis of compound autolytic enzyme is sheared with emulsification the technological experiment organically combined and is studied, improve analysis and the experimental study of sea cucumber drink mouthfeel, effective sterilizing and the perfect experimental study retaining and keep nutritional labeling for a long time, study the efficient preparation key technology scheme inquiring into and optimize sea cucumber drink by experiment.
1, fresh holothurians autoenzyme hydrolysis Optimal Experimental research
1.1 major experimental research contents
We adopted enzyme solution to produce sea cucumber liquid from 1996, originally the self-dissolving of sea cucumber is only counted as to a kind of natural phenomena of mystery, to the essential mechanism of self-dissolving and research on utilization little, found in continuous research and probe afterwards, pass through control temperature, time, the means such as condition and ultraviolet lamps irradiates such as pH, the enzymolysis process of sea cucumber liquid processing can greatly reduce the addition of enzyme, progressively study from original enzyme-added 3% and reduce to 3 ‰, from the effect and the utilization that disclosed herein holothurians autoenzyme, this achievement organizes expert to have passed qualification December calendar year 2001 by Science and Technology Department of Shandong Province, project overall craft technology reaches domestically leading level.On this basis, we have carried out large quantifier elimination according to the characteristic that fresh sea cucumber quick autolysis and imbibition dissolve, we were respectively at 2003, 2006, when the project application materials at Ministry of Science and Technology's tissue in 2007 and reply, sea cucumber holothurians autoenzyme is utilized and did specific considerations, due to our study condition and level limited, so make slow progress in the essence and study mechanism of sea cucumber self-dissolving, many universities and colleges, scientific research institutions get ahead of others, this also gives very large help to our experimental study, we have carried out following experimental study content further:
1.1.1 the optimum addition of the fresh sea cucumber of experimental study self enzyme hydrolysis process;
1.1.2 the best time of ultraviolet irradiation of experimental study self enzyme hydrolysis process;
1.1.3 the optimised process temperature and time of experimental study self enzyme hydrolysis process.
1.2 experimental study routes
Fresh sea cucumber → sea cucumber cut open wash → rub → the fresh sea cucumber addition parameter study → self-dissolving enzymolysis process time of ultraviolet irradiation parameter study → self-dissolving enzymolysis technological temperature of colloid mill grinding → self-dissolving enzymolysis process and time parameter study → determine fresh holothurians autoenzyme hydrolysis process optimal conditions
Determining of 1.3 best autolytic enzyme hydrolysis process conditions
1.3.1 with fresh sea cucumber for raw material, cutd open wash, rub, defibrination, not changing under original enzymolysis process temperature, time, natural pH condition, being index with degree of hydrolysis, determining that the optimum addition parameter of the fresh sea cucumber of self enzyme hydrolysis process is 15-25%.
1.3.2 under sea cucumber self the enzymolysis process optimum condition of gained, the theory of one of the factor affecting marine organisms self-dissolving effect about ultraviolet lamps irradiates according to Zhang Chaoqiao, Zheng Li etc., by adopting 30W ultraviolet lamps irradiates means, be index with degree of hydrolysis, determine that the best time of ultraviolet irradiation parameter of self enzyme hydrolysis process is 20-35min.
1.3.3 selecting with fresh sea cucumber 30% addition with by under self enzymolysis process condition of 30W ultraviolet lamps irradiates 30min, being index with degree of hydrolysis, determining that the best degradation time of self enzyme hydrolysis process is 4-7 hour, temperature parameter is 35-70 DEG C.
2, fresh sea cucumber and fresh fruit vegetables compound autolytic enzyme hydrolysising experiment are studied
2.1 major experimental research contents
On fresh holothurians autoenzyme hydrolysising experiment Research foundation, we optimize sea cucumber drink process technology scheme further, the sea cucumber drink produced is owing to adopting holothurians autoenzyme hydrolysis process, therefore exogenous enzymes need not be added, also the biodegrading process adopting acid adding or add adjusting PH with base value has been abandoned in pick, eliminate enzyme-added, acid adding, add the pollution of alkali enzyme to converted products, also reduce cost.But, there is the low defect of degradation time sea cucumber drink concentration that is long and that produce in autolytic enzyme method for hydrolysis, its reason mainly holothurians autoenzyme produce vigor limited, if and strengthen fresh the sea cucumber lower but also mouthfeel of not only hydrolysis efficiency that feeds intake and not easily adjust, even cannot degrade smoothly, if liquid low for concentration is carried out having concentrated with regard to heavy damage its nutritional labeling.Mention the problem of sea cucumber drink mouthfeel, because sea cucumber degradation solution has not acceptant fishy smell and micro-bitter taste, the method that we adopt usually is that neutralisation and physics take off raw meat method, and neutralisation is the extract adding the food raw material that is used as medicine at sea cucumber degradation solution.Holothurians autoenzyme can accomplish effective utilization, so other living resources are all in various degree containing self enzyme, can himself enzyme obtain well application? to this problem, we have a well-though-out plan, filter out a series of medicine food raw material with various enzyme system, consider the medicine food raw material selecting to take into account nutrition composition and mouthfeel simultaneously.The component raw material that we finally determine is: pawpaw, pineapple, fig, ginger, be the fresh fruit vegetables component raw material that can be used as medicine-food two-purpose, containing abundant papain in pawpaw, pineapple be rich in bromelain, also containing a kind of with the similar ferment of gastric juice, can decomposition of protein, help digest, fig contains a large amount of lipase, protease, hydrolase.This be We conducted to following experimental study content:
2.1.1 the fresh sea cucumber of the fresh sea cucumber of experimental study and fresh fruit vegetables compound autolytic enzyme hydrolysis process and the optimum addition of fresh fruit vegetables;
2.1.2 the best time of ultraviolet irradiation of the fresh sea cucumber of experimental study and fresh fruit vegetables compound autolytic enzyme hydrolysis process;
2.1.3 the optimised process temperature and time of the fresh sea cucumber of experimental study and fresh fruit vegetables compound autolytic enzyme hydrolysis process.
2.2 experimental study routes
Fresh sea cucumber and fresh fruit vegetables → fresh sea cucumber are cutd open to wash and clean → temperature and time the parameter study of the fresh sea cucumber of milled mixture → colloid mill mixed grinding → self-dissolving enzymolysis process and the time of ultraviolet irradiation parameter study → self-dissolving enzymolysis process of fresh fruit vegetables addition parameter study → self-dissolving enzymolysis process → determine fresh sea cucumber and fresh fruit vegetables compound autolytic enzyme hydrolysis process optimal conditions with fresh fruit vegetables
2.3 fresh sea cucumbers and fresh fruit vegetables compound autolytic enzyme are hydrolyzed determining of optimum process condition
2.3.1 with fresh sea cucumber and fresh fruit vegetables for raw material, fresh sea cucumber is cutd open wash clean up with fresh fruit vegetables, rub, defibrination, under fresh holothurians autoenzyme hydrolysis optimised process temperature, time, natural pH condition, be index with degree of hydrolysis, determine that the fresh sea cucumber of fresh sea cucumber and fresh fruit vegetables compound autolytic enzyme hydrolysis process and the optimum addition parameter of fresh fruit vegetables are 40-75%.
2.3.2 under fresh sea cucumber and fresh fruit vegetables compound autolytic enzyme hydrolysis process optimum condition, the theory of one of the factor affecting marine organisms self-dissolving effect about ultraviolet lamps irradiates according to Zhang Chaoqiao, Zheng Li etc., by adopting 30W ultraviolet lamps irradiates means, be index with degree of hydrolysis, determine that the best time of ultraviolet irradiation parameter of compound self-dissolving hydrolysis process is 25-35min.
2.3.3 choosing with the optimum addition of fresh sea cucumber and fresh fruit vegetables for 40-75% and pass through 30W ultraviolet lamps irradiates 25-35min compound self-dissolving hydrolysis process condition under, be index with degree of hydrolysis, determine best degradation time and the temperature parameter of self enzyme hydrolysis process.
3, the hydrolysis of compound autolytic enzyme is sheared the technological experiment organically combined study with emulsification
3.1 major experimental research contents
For producing stable high-quality sea cucumber drink, by fresh sea cucumber and fresh fruit vegetables through rubbing, carried out emulsification shearing with high shear homogeneous emulsifying machine after defibrination.High shear homogeneous emulsifying machine is a kind of heavy duty detergent product integrating mixing, dispersion, fragmentation, dissolving, meticulous, depolymerization, homogeneous, emulsification.Sea cucumber and fresh fruit vegetables autolytic enzyme are the complicated enzyme systems with multiple enzyme activity, the core content that the autolytic enzyme technology being used for sea cucumber deep processing is sheared in fresh fruit vegetables and emulsification is, by conditions such as control temperature, time, pH, and the means such as the various physical method using rubbing, defibrination, emulsification to shear and irradiation, the effective control realize the generation to autolytic process, carrying out and stop, the experimental study content that we carry out is:
3.1.1 the fresh sea cucumber of experimental study and fresh fruit vegetables compound autolytic enzyme are hydrolyzed and shear the fresh sea cucumber that organically combines technique and fresh fruit vegetables optimum addition with emulsification;
3.1.2 the fresh sea cucumber of experimental study and fresh fruit vegetables compound autolytic enzyme are hydrolyzed and shear with emulsification the optimum emulsification shear time organically combining technique;
3.1.3 the fresh sea cucumber of experimental study and fresh fruit vegetables compound autolytic enzyme are hydrolyzed and shear with emulsification the optimum process condition organically combining technique.
3.2 experimental study routes
Fresh sea cucumber and fresh fruit vegetables → fresh sea cucumber cut open wash clean with fresh fruit vegetables → milled mixture → colloid mill mixed grinding → emulsification shears → compound autolytic enzyme is hydrolyzed the fresh sea cucumber of to shear with emulsification and organically combining technique and fresh fruit vegetables addition parameter study → compound autolytic enzyme is hydrolyzed and the emulsification shear time parameter study that organically combines technique → determine that compound autolytic enzyme is hydrolyzed and the process optimization condition organically combined is sheared in emulsification is sheared in emulsification
3.3 compound autolytic enzyme hydrolysis are sheared with emulsification and are organically combined determining of optimum process condition
3.3.1 with fresh sea cucumber and fresh fruit vegetables for raw material, fresh sea cucumber is cutd open wash clean up with fresh fruit vegetables, rub, defibrination, emulsification shears, under compound autolytic enzyme hydrolysis optimised process temperature, time, natural pH condition, be index with degree of hydrolysis, determine that the optimum addition parameter that fresh sea cucumber and the fresh fruit vegetables organically combining technique are sheared in the hydrolysis of compound autolytic enzyme and emulsification is 40-90%.
3.3.2 in choosing with the optimum addition of fresh sea cucumber and fresh fruit vegetables for 40-90%, means are sheared by emulsification, under compound autolytic enzyme hydrolysis optimised process temperature, time, natural pH condition, be index with degree of hydrolysis, determine that fresh sea cucumber and fresh fruit vegetables compound autolytic enzyme are hydrolyzed that to shear with emulsification the optimum emulsification shear time parameter organically combining technique be 20-30min.
3.3.3 in choosing with the optimum addition of fresh sea cucumber and fresh fruit vegetables for 40-90%, sheared and adopt the compound self-dissolving hydrolysis process condition of 30W ultraviolet lamps irradiates means by emulsification under, be index with degree of hydrolysis, determine that the hydrolysis of compound autolytic enzyme shears with emulsification that the best degradation time organically combining technique is 2-4 hour, temperature parameter is 30-70 DEG C.
4, analysis and the research of sea cucumber drink mouthfeel is improved
4.1 Main Analysis and research contents
Sea cucumber and a lot of marine organisms have fishy smell, this is mainly under their special living environment, the precursor substance rich content of basic amino acids lysine and unrighted acid (such as DHA) these fishy smell with it, and the enzyme system being metabolized to fishy smell needs is also more flourishing.Although sea cucumber is famous and precious, without the natural delicate flavour of fish, shellfish, shrimp, crab, need the dense seasoning matter of taste to nurse one's health when sea cucumber eats and just can obtain taste, sea cucumber hydrolysate also has not acceptant fishy smell and micro-bitter taste.
Sea cucumber is as the drink entered in face, be subject to the challenge of consumer taste and stomach flower bud, although people focus on the nutritive value of product, but with Chinese eating habit, also needing of being attracted is delicious, mouthfeel can be sold and the product condition on the basis the most of selling well, the basic of drink listing, once be drawn " bad drink " these three words by consumer, be draw upper equal sign with " can not buy ", sea cucumber liquid sales volume receives the bad impact of mouthfeel to a great extent for many years.So will products taste be got hold of, the primary work that raising mouthfeel is gone on the market as sea cucumber drink is treated.We select materials natural, fresh clearly with emphasis always, keep the principle location sea cucumber drink mouthfeel of true qualities and true taste, raw meat seasoning technique is gone to use sugar, honey, compound sugar, citric acid, wine, vinegar etc. and negates successively, the fresh sea cucumber that we take and fresh fruit vegetables compound autolytic enzyme hydrolysis process, be again a kind of compound flavor technique, this compound flavor technique introduces " taste substance homology " technological innovation theory simultaneously.The major experimental research contents that we carry out to this is:
4.1.1 the fresh sea cucumber of experimental study and selection fresh fruit vegetables compatibility and realize the component of optimum mouthfeel and each component addition;
4.1.2 experimental study solves the optimised process optimal conditions of sea cucumber degradation solution fishy smell, micro-bitter taste and raising sea cucumber drink mouthfeel;
4.2 experimental study routes
Gather fresh sea cucumber and fresh fruit vegetables → fresh sea cucumber cut open wash → fresh fruit vegetables clean → milled mixture → colloid mill mixed grinding → emulsification shearing → degradation process in fresh sea cucumber to go out the process optimization condition of enzyme → filtration → homogeneous → filling and sealing → sterilizing → determine sea cucumber drink mouthfeel with selecting the addition parameter study → intensification of fresh fruit vegetables compatibility
Determining of 4.3 best mouthfeel process conditions
By adopting the experimental study of compound flavor technique, according to " taste substance homology " this technical concept, we filter out not only there is the application of various enzyme system while but also take into account the medicine food raw material of mouthfeel, the compatibility component raw material that we finally determine is: pawpaw, pineapple, fig, ginger.Sea cucumber nature and flavor are sweet, salty, warm, and pawpaw nature and flavor are sweet puts down, be slightly cold, and sweet, the micro-acid of pineapple taste, cold nature, fig nature and flavor are sweet, flat, and ginger taste warm in nature is pungent, sweet.In processing technology with sea cucumber hydrolyzate thing for base-material, focus on " sea cucumber nature and flavor are sweet, salty ", also " taste is sweet " this taste of homology has been focused on, by the taste composition of pawpaw, pineapple, fig, ginger raw material sources, acted synergistically by various flavor components, make the sea cucumber local flavor of product have strong, mellow, aftertaste is long, the feature such as lasting.
Through repetition test research, we have formulated the critical process step improving sea cucumber drink mouthfeel: one is select materials natural, fresh clearly, and adopts seawater to clean sea cucumber, flowing clear water rinsing fresh fruit vegetables, removes booty impurity; Two is adopt the method that when having degraded, rapid temperature increases to 90 DEG C stops, fishy smell material lower for boiling point can be removed, most of fishy smell material has certain water-soluble, the degraded adopted and heating process all can reduce fishy smell material, Calusena lansium ginger is rich in zingiberol, zingiberene, gingerol, and has the effect of raw meat, raising mouthfeel; Three be determine the fresh fruit vegetables pawpaw of fresh sea cucumber and selection, pineapple, fig, ginger compatibility raising mouthfeel optimal component ratio be: fresh sea cucumber 40-60%, pawpaw 20-25%, pineapple 10-15%, fig 9-15%, ginger 1-5%.
5, effective sterilizing and the perfect experimental study retaining and keep nutritional labeling for a long time
5.1 major experimental research contents
5.1.1 the experimental study of effective sterilizing is carried out;
5.1.2 the experimental study of nutritional labeling is effectively retained;
5.1.3 not adding preservative agent and increase the experimental study of shelf-life;
5.2 experimental technique and conclusion
Heating using microwave sterilization technology oral disposition liquid is adopted to make sterilization treatment, it is the significant improvement of food pharmaceuticals industry conventional high-temperature steam sterilizing technique, this project cooperation unit buys very early in the city and employs microwave device, this device frequency is 2450MHz, and power is 3 ~ 8KW continuously adjustabe, and material import and export is with tunnel type transmission, this device is except good sterilization effect, nutritional labeling and effect, color and luster can be kept constant, easy to operate, be convenient to realize production line serialization automation.To environmental pollution of improving the quality of products, reduce, improve working condition and provide conveniently.Obtained fresh sea cucumber and fresh fruit vegetables degradation solution are carried out microwave sterilization by us, effective sterilizing and the experimental study fully retaining nutritional labeling are carried out, result shows: adopt microwave technology kill harmful microorganism effectively, its nutritional labeling of abundant reservation is not destroyed, and can increase the drink shelf-life.
5.2.1 microwave technology kill harmful microorganism is effectively adopted
Obtained fresh sea cucumber and fresh fruit vegetables degradation solution are carried out go out ferment treatment and microwave sterilization, its result is detected, result shows: fresh sea cucumber and fresh fruit vegetables degradation solution can effective killing microorganisms after microwave sterilization process, the go out fresh sea cucumber of ferment treatment and fresh fruit vegetables degradation solution bacteria containing amount is about 2000/gram, and the degradation solution of microwave sterilization process is less than 5/gram, the good results are evident, in table 1: correction data before and after microwave sterilization to adopt microwave sterilization.
The contrast table detected before and after table 1 microwave sterilization
| Test item | Unit | Before microwave sterilization | After microwave sterilization |
| Total plate count | Individual/g | 2000 | ﹤5 |
| Coliform | MPN/100ml | 30 | ﹤1 |
| Mould and yeast | Individual/g | 50 | 0 |
5.2.2 adopt microwave technology can abundant retained product nutritional labeling
Adopting microwave sterilization to compare than high-temperature sterilization can abundant retained product nutritional labeling, high-temperature sterilization can cause a large number of nutrients and functional component loss, also have some active ingredients thermal decomposition can occur, comparatively can improve the nutritional labeling of retained product after microwave sterilization, we do not advocate to adopt high-temperature sterilization.We have done mensuration and contrast in table 2 to fig component content process variations.
Before and after table 2 high temperature and microwave sterilization, component content changes contrast table
| Test item | Unit | Before sterilizing | After high-temperature sterilization | After microwave sterilization |
| Protein | g/100g | 3.5 | 3.2 | 3.4 |
| Thick many candies | Mg /100g | 63 | 56 | 62 5 --> |
| Total saponin | Mg/100g | 25 | 23 | 25 |
| Arginine | Mg/100g | 60.7 | 54 | 60.1 |
5.2.3 microwave sterilization is adopted can not to need adding preservative agent and increase the shelf-life
Obtained sea cucumber drink is carried out microwave sterilization, and place 2 years at normal temperatures, the nutritional labeling of product does not change substantially, and owing to have employed the technique of microwave sterilization after filling and capping mouth, therefore can not need adding preservative agent in liquid, and sanitary index does not change, the shelf-life is more than 2 years.We change done mensuration contrast in table 3 to placing 2 years component contents and sanitary index under the sea cucumber drink normal temperature of microwave sterilization.
Before and after table 3 microwave sterilization 2 years, component content and sanitary index change contrast table
| Test item | Unit | Before 2 years | After 2 years |
| Gross protein | Mg /100g | 3200 | 3100 |
| Thick many candies | Mg /100g | 51 | 51 |
| Total saponin | Mg/100g | 25 | 23 |
| Arginine | Mg/100g | 60.7 | 60.1 |
| Total plate count | Individual/g | ﹤5 | ﹤5 |
| Coliform | MPN/100ml | ﹤1 | ﹤1 |
Two, the determination of sea cucumber drink New Machining Technology scheme and enforcement
(1) sea cucumber drink New Machining Technology Brief Introduction of Process
Sea cucumber drink New Machining Technology method, it is characterized in that with sea cucumber, pawpaw, pineapple, fig, ginger for raw material, cleaned, rub, defibrination, emulsification are sheared, heating ultrasonic hydrolysis process, filtration, homogeneous, degassed, filling and sealing, microwave sterilization, technology of the package step make, the percentage by weight of its raw material components is: fresh sea cucumber 40-60%, pawpaw 20-25%, pineapple 10-15%, fig 9-15%, ginger 1-5%.
The technological process of sea cucumber drink New Machining Technology is as follows:
Gather fresh sea cucumber and fresh fruit vegetables → fresh sea cucumber cut open wash → fresh fruit vegetables clean → fresh sea cucumber and fresh fruit vegetables milled mixture → colloid mill mixed grinding → mixing and emulsifying shear → heat ULTRASONIC COMPLEX autolytic enzyme hydrolysis process → intensification enzyme → filtration → homogeneous → degassed → filling and sealing → microwave sterilization → inspection → packaging of going out and dispatch from the factory
(2) the technological operation explanation of sea cucumber drink New Machining Technology and main points
Sea cucumber raw material described in sea cucumber drink process technology technique is the fresh and alive sea cucumbers of gathering, and is cutd open intestines and cleans and remove the silt in enteron aisle, and carrying out in the seawater can avoid festering reduces its nutriment loss.
Pawpaw raw material described in technique is fresh pawpaw.
Pineapple raw material described in technique is the fresh pineapple of belt leather.
Fig raw material described in technique is the medium well above ripe fresh fig of gathering.
Ginger raw material described in technique is the Calusena lansium ginger of peeling.
Fresh fruit vegetables cleaning described in technique is with the rinsing of flowing clear water, removes booty impurity.
Rubbing described in technique the sea cucumber cleaned up, pawpaw, pineapple, fig, ginger is rubbed with tissue mashing machine.
The defibrination that adds water described in technique is sent in colloid mill the sea cucumber after rubbing, pawpaw, pineapple, fig, ginger, adds 1 ~ 3 times of purifying waste water to raw material and carry out defibrination.
It is carry out emulsification shear treatment by through the sea cucumber of colloid defibrination, pawpaw, pineapple, fig, ginger that emulsification described in technique is sheared, and makes its solid tissue have good dispersity, is beneficial to catalytic degradation and the glycolysis of slurries.
Heating ULTRASONIC COMPLEX autolytic enzyme hydrolysis process described in technique be by homogenate process after sea cucumber, pawpaw, pineapple, fig, ginger send in ultrasonic reaction still, segmentation adds temperature control and carries out ultrasonic process 0.5-1 hour at 30 DEG C ~ 40 DEG C, simultaneously by 30W ultraviolet lamps irradiates 20-35min, continue to add temperature control and carry out ultrasonic process 1-2 hour at 40 DEG C ~ 55 DEG C, continue to add temperature control and carry out ultrasonic process 0.5-1 hour at 55 DEG C ~ 70 DEG C, ul-trasonic irradiation power 500-800W.
Intensification described in technique is gone out enzyme, is when heating ULTRASONIC COMPLEX autolytic enzyme and having degraded, takes the method that namely rapid temperature increases to 90 DEG C stops.
Filtration described in technique is that the slurries after ferment treatment that go out heating up adopt 1 ~ 3 layer of filtered through gauze.
Homogeneous described in technique is that above-mentioned slurries are carried out homogeneous process, make the further granular of its particle, by superhigh-voltage homogenizing machine make slurries pressure be 100-120mpa, temperature carries out homogeneous 2 times under being 50-65 DEG C of condition, makes its slurries refine to scale liquid.
Described degassed be above-mentioned slurries are proceeded in centrifugal devolatilization vacuum tank carry out, vacuum is 70 ~ 80 kPas, and temperature is 50 DEG C ~ 90 DEG C.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Embodiment 1: gather and take fresh and alive sea cucumbers, is cutd open intestines and cleans and remove the silt in enteron aisle, cleaned up in the seawater, for subsequent use; Gather and take fresh pawpaw, for subsequent use; Gather and take the fresh pineapple of belt leather, for subsequent use; Gather and take medium well fresh fig, for subsequent use; Gather and take the Calusena lansium ginger of peeling, for subsequent use.
Take the fresh sea cucumber 60 kilograms of process, fresh pawpaw 20 kilograms, the fresh pineapple of belt leather 10 kilograms, fresh fig 9 kilograms, 1 kilogram, the Calusena lansium ginger of peeling, cleans up rear feeding by it with circulating water and organizes pulverizer to rub, then by the sea cucumber after rubbing, pawpaw, pineapple, fig, ginger is sent in colloid mill, adds 2 times of purifying waste water to raw material and carries out defibrination, then by the sea cucumber through colloid defibrination, pawpaw, pineapple, fig, ginger carries out emulsification shear treatment, makes its solid tissue have good dispersity, is beneficial to catalytic degradation and glycolysis, then by the sea cucumber after emulsification shear treatment, pawpaw, pineapple, fig, ginger is sent in ultrasonic reaction still, add temperature control and carry out ultrasonic process 0.5 hour at 32 DEG C, simultaneously by 30W ultraviolet lamps irradiates 30min, continue to add temperature control and carry out ultrasonic process 1 hour at 55 DEG C, continue to add temperature control and carry out ultrasonic process 1 hour at 65 DEG C, ul-trasonic irradiation power 700W, when completing, rapid temperature increases to 90 DEG C stops carrying out going out ferment treatment, then the slurries after ferment treatment that go out heating up adopt 1 layer of filtered through gauze, again above-mentioned slurries are carried out homogeneous process, make the further granular of its particle, make slurries be 120mpa at pressure by superhigh-voltage homogenizing machine, temperature is carry out homogeneous 2 times under 65 DEG C of conditions, and make its slurries refine to nanoscale, then proceeded in centrifugal devolatilization vacuum tank by above-mentioned slurries, make vacuum be 80 kPas, temperature is 90 DEG C and carries out degassed process, then through filling and sealing, microwave sterilization, the techniques such as packaging make sea cucumber drink.
Embodiment 2: gather and take fresh and alive sea cucumbers, is cutd open intestines and cleans and remove the silt in enteron aisle, cleaned up in the seawater, for subsequent use; Gather and take fresh pawpaw, for subsequent use; Gather and take the fresh pineapple of belt leather, for subsequent use; Gather and take medium well fresh fig, for subsequent use; Gather and take the Calusena lansium ginger of peeling, for subsequent use.
Take the fresh sea cucumber 50 kilograms of process, fresh pawpaw 25 kilograms, the fresh pineapple of belt leather 13 kilograms, fresh fig 11 kilograms, 1 kilogram, the Calusena lansium ginger of peeling, cleans up rear feeding by it with circulating water and organizes pulverizer to rub, then by the sea cucumber after rubbing, pawpaw, pineapple, fig, ginger is sent in colloid mill, adds 2 times of purifying waste water to raw material and carries out defibrination, then by the sea cucumber through colloid defibrination, pawpaw, pineapple, fig, ginger carries out emulsification shear treatment, makes its solid tissue have good dispersity, is beneficial to catalytic degradation and glycolysis, then by the sea cucumber after emulsification shear treatment, pawpaw, pineapple, fig, ginger is sent in ultrasonic reaction still, add temperature control and carry out ultrasonic process 0.5 hour at 32 DEG C, simultaneously by 30W ultraviolet lamps irradiates 25min, continue to add temperature control and carry out ultrasonic process 1 hour at 52 DEG C, continue to add temperature control and carry out ultrasonic process 1 hour at 70 DEG C, ul-trasonic irradiation power 800W, when completing, rapid temperature increases to 90 DEG C stops carrying out going out ferment treatment, then the slurries after ferment treatment that go out heating up adopt 2 layers of filtered through gauze, again above-mentioned slurries are carried out homogeneous process, make the further granular of its particle, make slurries be 110mpa at pressure by superhigh-voltage homogenizing machine, temperature is carry out homogeneous 2 times under 65 DEG C of conditions, and make its slurries refine to nanoscale, then proceeded in centrifugal devolatilization vacuum tank by above-mentioned slurries, make vacuum be 80 kPas, temperature is 90 DEG C and carries out degassed process, then through filling and sealing, microwave sterilization, the techniques such as packaging make sea cucumber drink.
Embodiment 3: gather and take fresh and alive sea cucumbers, is cutd open intestines and cleans and remove the silt in enteron aisle, cleaned up in the seawater, for subsequent use; Gather and take fresh pawpaw, for subsequent use; Gather and take the fresh pineapple of belt leather, for subsequent use; Gather and take medium well fresh fig, for subsequent use; Gather and take the Calusena lansium ginger of peeling, for subsequent use.
Take the fresh sea cucumber 55 kilograms of process, fresh pawpaw 20 kilograms, the fresh pineapple of belt leather 11 kilograms, fresh fig 12 kilograms, 2 kilograms, the Calusena lansium ginger of peeling, cleans up rear feeding by it with circulating water and organizes pulverizer to rub, then by the sea cucumber after rubbing, pawpaw, pineapple, fig, ginger is sent in colloid mill, adds 2 times of purifying waste water to raw material and carries out defibrination, then by the sea cucumber through colloid defibrination, pawpaw, pineapple, fig, ginger carries out emulsification shear treatment, makes its solid tissue have good dispersity, is beneficial to catalytic degradation and glycolysis, then by the sea cucumber after emulsification shear treatment, pawpaw, pineapple, fig, ginger is sent in ultrasonic reaction still, add temperature control and carry out ultrasonic process 0.5 hour at 39 DEG C, simultaneously by 30W ultraviolet lamps irradiates 25min, continue to add temperature control and carry out ultrasonic process 1 hour at 51 DEG C, continue to add temperature control and carry out ultrasonic process 1 hour at 69 DEG C, ul-trasonic irradiation power 700W, when completing, rapid temperature increases to 90 DEG C stops carrying out going out ferment treatment, then the slurries after ferment treatment that go out heating up adopt 2 layers of filtered through gauze, again above-mentioned slurries are carried out homogeneous process, make the further granular of its particle, make slurries be 120mpa at pressure by superhigh-voltage homogenizing machine, temperature is carry out homogeneous 2 times under 65 DEG C of conditions, and make its slurries refine to nanoscale, then proceeded in centrifugal devolatilization vacuum tank by above-mentioned slurries, make vacuum be 80 kPas, temperature is 90 DEG C and carries out degassed process, then through filling and sealing, microwave sterilization, the techniques such as packaging make sea cucumber drink.
Claims (2)
1. the active drink preparation method of sea cucumber bio, it is characterized in that with sea cucumber, pawpaw, pineapple, fig, ginger for raw material, cleaned, rub, defibrination, emulsification are sheared, heating ultrasonic hydrolysis process, filtration, homogeneous, degassed, filling and sealing, microwave sterilization, technology of the package step make, the percentage by weight of its raw material components is: fresh sea cucumber 40-60%, pawpaw 20-25%, pineapple 10-15%, fig 9-15%, ginger 1-5%.
2. the active drink preparation method of a kind of sea cucumber bio according to claim 1, it is characterized in that described heating ULTRASONIC COMPLEX autolytic enzyme hydrolysis process be by homogenate process after sea cucumber, pawpaw, pineapple, fig, ginger is sent in ultrasonic reaction still, segmentation adds temperature control and carries out ultrasonic process 0.5-1 hour at 30 DEG C ~ 40 DEG C, simultaneously by 30W ultraviolet lamps irradiates 20-35min, continue to add temperature control and carry out ultrasonic process 1-2 hour at 40 DEG C ~ 55 DEG C, continue to add temperature control and carry out ultrasonic process 0.5-1 hour at 55 DEG C ~ 70 DEG C, ul-trasonic irradiation power 500-800W.
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| CN201610063456.1A CN105558700A (en) | 2016-01-30 | 2016-01-30 | Preparation method of sea cucumber biological activity drink |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106472925A (en) * | 2016-10-11 | 2017-03-08 | 威海新异生物科技有限公司 | A kind of highly active protein peptide drink of strengthen immunity |
| CN110279047A (en) * | 2019-08-05 | 2019-09-27 | 山东省科学院生物研究所 | A kind of sea cucumber fruit-flavored beverage and its processing method |
| CN110353197A (en) * | 2018-03-26 | 2019-10-22 | 大连凯林生物科技有限公司 | Sea cucumber rice noodle roll and sea cucumber enteral nutrient solution and preparation method thereof |
-
2016
- 2016-01-30 CN CN201610063456.1A patent/CN105558700A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106472925A (en) * | 2016-10-11 | 2017-03-08 | 威海新异生物科技有限公司 | A kind of highly active protein peptide drink of strengthen immunity |
| CN110353197A (en) * | 2018-03-26 | 2019-10-22 | 大连凯林生物科技有限公司 | Sea cucumber rice noodle roll and sea cucumber enteral nutrient solution and preparation method thereof |
| CN110279047A (en) * | 2019-08-05 | 2019-09-27 | 山东省科学院生物研究所 | A kind of sea cucumber fruit-flavored beverage and its processing method |
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Application publication date: 20160511 |