CN106262899A - Sea cucumber intestine polypeptide health beverage and preparation method thereof - Google Patents
Sea cucumber intestine polypeptide health beverage and preparation method thereof Download PDFInfo
- Publication number
- CN106262899A CN106262899A CN201610687066.1A CN201610687066A CN106262899A CN 106262899 A CN106262899 A CN 106262899A CN 201610687066 A CN201610687066 A CN 201610687066A CN 106262899 A CN106262899 A CN 106262899A
- Authority
- CN
- China
- Prior art keywords
- sea cucumber
- intestinum stichopi
- stichopi japonici
- cucumber intestine
- health beverage
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to a kind of sea cucumber intestine polypeptide health beverage and preparation method thereof, described health beverage is processed by following raw materials according: sea cucumber intestine polypeptide 26 parts, Pulp Citrulli extract 5 10 parts, Fructus Vitis viniferae extract 5 10 parts, Mel 0.5 1 parts, pectin 12 parts, pure water 100 200 parts, citric acid 13 parts, the preparation of sea cucumber intestine polypeptide comprises the steps: (1) Intestinum Stichopi japonici pretreatment；(2) homogenizing of Intestinum Stichopi japonici；(3) primary enzymolysis；(4) secondary enzymolysis；(5) ultrafiltration；(6) nanofiltration；(7) concentrate drying.Sea cucumber intestine polypeptide health beverage rich in nutrition content prepared by the present invention, it is easy to absorb, absorption rate is high, is of high nutritive value.
Description
Technical field
The present invention relates to a kind of sea cucumber intestine polypeptide health beverage and preparation method thereof.
Background technology
Stichopus japonicus belongs to one of precious seafood, and it is internal contains more than the 50 kind of nutritional labeling useful to human physiological activity, wherein
Protein content is higher, trace element abundant species, it is possible to continuity human senility, tonifies Qi of the kidney, essence-replenishing and marrow-strengthening, allaying tiredness,
Have more anticoagulation, antitumor, antibacterial, antiviral and improve the effect of immunity.In recent years, the enterprise of processing sea cucumber the most more comes
The most, contained in the leftover bits and pieces-Intestinum Stichopi japonici during Holothurian machining nutritional labelings, no less than body wall.Its dry intestinal rate Han vanadium
It is 12 parts of million parts, higher than the rate Han vanadium in its body 3 times.It has effect of warming middle-Jiao and tonifying deficiency pain relieving, can treat stomach and ten
Two Duodenalulcers.
The utilization of Intestinum Stichopi japonici resource day by day causes attention, after Intestinum Stichopi japonici is manually removed sand by a lot of enterprises, cleans, cold air drying
Dry or lyophilization, then polishing or micronizing, make capsule product.But Intestinum Stichopi japonici is not done life by this kind of capsule product
Thing processes, and absorption rate is low, and nutritive value is had a greatly reduced quality.It addition, there is also in the process of raw material: manually going of Intestinum Stichopi japonici
Husky mud efficiency is low and silt is thorough, thorough with water cleaning, desalting, causes what content of beary metal and salinity in product exceeded standard to ask
Topic.
Summary of the invention
It is an object of the invention to solve the deficiencies in the prior art, it is provided that sea cucumber intestine polypeptide health beverage and preparation side thereof
Method, sea cucumber intestine polypeptide health beverage rich in nutrition content prepared by the method, it is easy to absorb, impurity and content of beary metal
Low.
The technical solution adopted for the present invention to solve the technical problems is:
Sea cucumber intestine polypeptide health beverage, described health beverage is processed by following raw materials according: sea cucumber intestine polypeptide 2-6 part, west
Melon extract 5-10 part, Fructus Vitis viniferae extract 5-10 part, Mel 0.5-1 part, pectin 1-2 part, pure water 100-200 part, citric acid
1-3 part, the preparation method of described sea cucumber intestine polypeptide comprises the steps:
(1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, uses pretreating agent A and B to carry out pretreatment, pretreating agent A
For the water-insoluble glucan suspension of mass fraction 8-12%, described pretreating agent B is the reduction of mass fraction 0.5-1.5%
Type glutathion aqueous solution, concrete pretreatment operation is: first using pretreating agent A pretreatment 1-2h under room temperature, solid-liquid ratio is
1:2-3, then under room temperature, stir pretreatment 2-3h with pretreating agent B, then standing 45min-1h, solid-liquid ratio is 1:1-2, or
Pretreating agent A is mixed homogeneously with volume ratio 1:1 with pretreating agent B, is subsequently adding fresh Intestinum Stichopi japonici, under room temperature at stirring
Reason 2-2.5h, then stands 0.5-1h, and solid-liquid ratio 1:2, after pretreatment, solid-liquid separation is standby；
Rich in silt, heavy metal, salinity in Intestinum Stichopi japonici, want to obtain the sea cucumber intestine polypeptide of high-quality, need fully to remove
Above-mentioned impurity, the design concept of the present invention is as follows: (1) water-insoluble glucan suspension is the aqueous suspension of macromole, divides greatly
Sub-glucosan itself has the effect of flocculation of reuniting, and can fully adsorb or the mud that flocculates in Intestinum Stichopi japonici and beavy metal impurity etc. are miscellaneous
The removal effect of matter, especially heavy metal is splendid, after using glucosan suspension pretreating agent pretreatment, and the stretching, extension of Intestinum Stichopi japonici
Property is the most excellent, and follow-up homogenizing, the effect of enzymolysis are substantially improved, it addition, glucosan safety non-toxic, the glucosan of residual has increasing on the contrary
Add immunity, improve effect of immunologic function, it is provided that the nutritive value of sea cucumber intestine polypeptide；(2) reduced glutathion aqueous solution
There is the function of good activating cell and tissue, the active oxygen in cell or tissue and osmotic pressure can be improved, maintain Stichopus japonicus
Enterocyte and the fresh and healthy state of tissue long period, be substantially improved the effect of follow-up ferment treatment, the safest nothing of glutathion
Poison, the glutathion of residual has the function improving immune system, removing toxic substances on the contrary, improves the nutritive value of sea cucumber intestine polypeptide, improves
The quality of finished product, reduces Heavy Metal Pollution risk that may be present in sea cucumber intestine polypeptide further or eliminates；It addition, residual
Reduced glutathion plays the effect of antioxidant, health beverage steady quality, long shelf-life, edible safety；
(2) homogenizing of Intestinum Stichopi japonici: step (1) pretreated Intestinum Stichopi japonici is placed in high pressure homogenizer, adds appropriate
Water, carries out homogenizing, obtains Intestinum Stichopi japonici homogenizing fluid；
(3) primary enzymolysis: step (2) gained Intestinum Stichopi japonici homogenizing fluid is warming up to 35-45 DEG C, adjusts pH value to 6.5-7.5, adds
Enter appropriate food-grade lipase, stir, enzymolysis 0.5-1h, Intestinum Stichopi japonici is carried out defat, then heats to 75 DEG C of inactivation 3-
5min, is subsequently cooled to room temperature and stands 1-2h, remove supernatant oil layer, remove the fat in Intestinum Stichopi japonici by lipase enzymolysis
Fat, can improve the quality of sea cucumber intestine polypeptide, extends the shelf-life of sea cucumber intestine polypeptide；
(4) secondary enzymolysis: the primary enzymolysis liquid after step (3) being processed is warming up to 40-50 DEG C, adjusts pH value 6.5-7.0, adds
Entering appropriate complex food level protease hydrolyzed 2-3h, described complex food level protease is by compound protease and neutral egg
White enzyme composition, enzymolysis post-heating to 80 DEG C enzyme denaturing 10-15min, it is then centrifuged for separating, obtains Intestinum Stichopi japonici secondary enzymolysis supernatant, logical
Cross enzymolysis and the protein in Intestinum Stichopi japonici is fully degraded into aminoacid and micromolecule polypeptide, it is simple to the absorption of sea cucumber intestine polypeptide and profit
With, utilization rate is high, is of high nutritive value；
(5) ultrafiltration: the ultrafilter membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 5000-8000Da is obtained
Ultrafiltration permeate；
(6) nanofiltration: diluted with appropriate pure water by the ultrafiltration permeate of step (6), then carries out dialysis by NF membrane and concentrates,
The dialysis of ultrafiltration permeate be concentrated into dilution 0.25-0.35 times of front volume nanofiltration concentrated solution, described NF membrane retain molecule
Amount is for 150-300Da, by nanofiltration to sea cucumber intestine polypeptide desalting processing, it is thus achieved that sea cucumber intestine polypeptide salinity low, in good taste；
(7) concentrate drying: it is 30-40% that nanofiltration concentrated solution is concentrated in vacuo to solid content further, the most chilled
It is dried to obtain powder sea cucumber intestine polypeptide.
Preferably, described health beverage is processed by following raw materials according: sea cucumber intestine polypeptide 4 parts, Pulp Citrulli extract 8 parts, Portugal
Grape extract 8 parts, Mel 0.75 part, pectin 1.5 parts, pure water 150 parts, citric acid 2 parts.
Preferably, described Pulp Citrulli extract and Fructus Vitis viniferae extract respectively Citrullus vulgaris and grape extraction juice postlyophilization obtain
Dry powder.
Preferably, in step (1), pretreating agent A is the water-insoluble glucan suspension of mass fraction 10%, described pre-
Inorganic agent B is the reduced glutathion aqueous solution of mass fraction 1.0%.
Preferably, temperature 35-65 DEG C of step (2) mesohigh homogenizing, pressure 120-400Mpa, circulates homogenizing at least two
Secondary.
Preferably, the enzyme work of described food-grade lipase is 20,000 U/g, and enzyme dosage is the 0.2-of fresh Intestinum Stichopi japonici quality
0.8%.
Preferably, in described step (4), the enzyme activity of compound protease and neutral protease is than for 2-3:1, and enzyme is total
Consumption is the 0.6-1.0% of fresh Intestinum Stichopi japonici quality.
A kind of preparation method of sea cucumber intestine polypeptide health beverage, described preparation method is carried out as follows:
The first step: prepare sea cucumber intestine polypeptide,
(1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, uses pretreating agent A and B to carry out pretreatment, pretreating agent A
For the water-insoluble glucan suspension of mass fraction 8-12%, described pretreating agent B is the reduction of mass fraction 0.5-1.5%
Type glutathion aqueous solution, concrete pretreatment operation is: first using pretreating agent A pretreatment 1-2h under room temperature, solid-liquid ratio is
1:2-3, then under room temperature, stir pretreatment 2-3h with pretreating agent B, then standing 45min-1h, solid-liquid ratio is 1:1-2, or
Pretreating agent A is mixed homogeneously with volume ratio 1:1 with pretreating agent B, is subsequently adding fresh Intestinum Stichopi japonici, under room temperature at stirring
Reason 2-2.5h, then stands 0.5-1h, and solid-liquid ratio 1:2, after pretreatment, solid-liquid separation is standby；
(2) homogenizing of Intestinum Stichopi japonici: step (1) pretreated Intestinum Stichopi japonici is placed in high pressure homogenizer, adds appropriate
Water, carries out homogenizing, obtains Intestinum Stichopi japonici homogenizing fluid；
(3) primary enzymolysis: step (2) gained Intestinum Stichopi japonici homogenizing fluid is warming up to 35-45 DEG C, adjusts pH value to 6.5-7.5, adds
Enter appropriate food-grade lipase, stir, enzymolysis 0.5-1h, Intestinum Stichopi japonici is carried out defat, then heats to 75 DEG C of inactivation 3-
5min, is subsequently cooled to room temperature and stands 1-2h, remove supernatant oil layer；
(4) secondary enzymolysis: the primary enzymolysis liquid after step (3) being processed is warming up to 40-50 DEG C, adjusts pH value 6.5-7.0, adds
Entering appropriate complex food level protease hydrolyzed 2-3h, described complex food level protease is by compound protease and neutral egg
White enzyme composition, enzymolysis post-heating to 80 DEG C enzyme denaturing 10-15min, it is then centrifuged for separating, obtains Intestinum Stichopi japonici secondary enzymolysis supernatant；
(5) ultrafiltration: the ultrafilter membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 5000-8000Da is obtained
Ultrafiltration permeate；
(6) nanofiltration: diluted with appropriate pure water by the ultrafiltration permeate of step (6), then carries out dialysis by NF membrane and concentrates,
The dialysis of ultrafiltration permeate be concentrated into dilution 0.25-0.35 times of front volume nanofiltration concentrated solution, described NF membrane retain molecule
Amount is 150-300Da；
(7) concentrate drying: it is 30-40% that nanofiltration concentrated solution is concentrated in vacuo to solid content further, the most chilled
It is dried to obtain powder sea cucumber intestine polypeptide；
Second step, prepares health beverage,
The sea cucumber intestine polypeptide of formula ratio, Pulp Citrulli extract, Fructus Vitis viniferae extract, Mel, pectin, pure water and citric acid are pressed
Ratio mix homogeneously, filters and goes the removal of impurity, then obtains sea cucumber intestine polypeptide health beverage through fill, pasteurization.
The invention has the beneficial effects as follows: sea cucumber intestine polypeptide health beverage rich in nutrition content prepared by the present invention, it is easy to inhale
Receiving and utilize, absorption rate is high, is of high nutritive value.
Detailed description of the invention
Below by specific embodiment, technical scheme is described in further detail.
Embodiment 1:
Sea cucumber intestine polypeptide health beverage, described health beverage is processed by following raw materials according: sea cucumber intestine polypeptide 2 parts, Citrullus vulgaris
Extract 5 parts, Fructus Vitis viniferae extract 5 parts, Mel 0.5 part, pectin 1 part, pure water 100 parts, citric acid 1 part
Described health beverage is prepared as follows:
The first step, prepares sea cucumber intestine polypeptide, (1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, uses pretreating agent A
Carrying out pretreatment with B, pretreating agent A is the water-insoluble glucan suspension of mass fraction 8%, and described pretreating agent B is matter
The reduced glutathion aqueous solution of amount mark 0.5%, concrete pretreatment operation is: first use pretreating agent A pre-under room temperature
Processing 2h, solid-liquid ratio is 1:2, then stirs pretreatment 2h under room temperature with pretreating agent B, then stands 45minh, and solid-liquid ratio is
1:1；
(2) homogenizing of Intestinum Stichopi japonici: step (1) pretreated Intestinum Stichopi japonici is placed in high pressure homogenizer, adds appropriate
Water, carries out homogenizing, obtains Intestinum Stichopi japonici homogenizing fluid, high pressure homogenize temperature 35-45 DEG C, pressure 120Mpa, circulation homogenizing 3 twice；
(3) primary enzymolysis: step (2) gained Intestinum Stichopi japonici homogenizing fluid is warming up to 35 DEG C, adjusts pH value to 6.5, adds appropriate
Food-grade lipase, stirs, enzymolysis 1h, and Intestinum Stichopi japonici is carried out defat, then heats to 75 DEG C of inactivation 3min, then cools down
Standing 1h to room temperature, remove supernatant oil layer, the enzyme work of described food-grade lipase is 20,000 U/g, and enzyme dosage is new fresh sea cucumber
The 0.2% of intestinal quality；
(4) secondary enzymolysis: the primary enzymolysis liquid after step (3) being processed is warming up to 40 DEG C, adjusts pH value 6.5, adds appropriate
Complex food level protease hydrolyzed 2h, described complex food level protease is by compound protease and neutral protease group
Become, enzymolysis post-heating to 80 DEG C enzyme denaturing 10min, be then centrifuged for separating, obtain Intestinum Stichopi japonici secondary enzymolysis supernatant, composite flavor albumen
The enzyme activity of enzyme and neutral protease is than for 2:1, and the total consumption of enzyme is the 0.6% of fresh Intestinum Stichopi japonici quality；
(5) ultrafiltration: the ultrafilter membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 5000-2000Da is obtained
Ultrafiltration permeate；
(6) nanofiltration: diluted with appropriate pure water by the ultrafiltration permeate of step (6), then carries out dialysis by NF membrane and concentrates,
The dialysis of ultrafiltration permeate be concentrated into dilution 0.25 times of front volume nanofiltration concentrated solution, the molecular cut off of described NF membrane is
150-200Da；
(7) concentrate drying: it is 30% that nanofiltration concentrated solution is concentrated in vacuo to solid content further, the most freeze-dried
Obtain powder sea cucumber intestine polypeptide；
Second step, prepares health beverage,
The sea cucumber intestine polypeptide of formula ratio, Pulp Citrulli extract, Fructus Vitis viniferae extract, Mel, pectin, pure water and citric acid are pressed
Ratio mix homogeneously, filters and goes the removal of impurity, then obtains sea cucumber intestine polypeptide health beverage through fill, pasteurization.
Embodiment 2
Sea cucumber intestine polypeptide health beverage, described health beverage is processed by following raw materials according: sea cucumber intestine polypeptide 6 parts, Citrullus vulgaris
Extract 10 parts, Fructus Vitis viniferae extract 10 parts, Mel 1 part, pectin 2 parts, pure water 200 parts, citric acid 3 parts
Described health beverage is prepared as follows:
The first step, prepares sea cucumber intestine polypeptide, (1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, uses pretreating agent A
Carrying out pretreatment with B, pretreating agent A is the water-insoluble glucan suspension of mass fraction 12%, and described pretreating agent B is matter
The reduced glutathion aqueous solution of amount mark 1.5%, concrete pretreatment operation is: first use pretreating agent A pre-under room temperature
Processing 1h, solid-liquid ratio is 1:3, then stirs pretreatment 3h under room temperature with pretreating agent B, then stands 45min, and solid-liquid ratio is 1:
1；
(2) homogenizing of Intestinum Stichopi japonici: step (1) pretreated Intestinum Stichopi japonici is placed in high pressure homogenizer, adds appropriate
Water, carries out homogenizing, obtains Intestinum Stichopi japonici homogenizing fluid, temperature 60-65 DEG C of high pressure homogenize, pressure 400Mpa, circulation homogenizing twice；
(3) primary enzymolysis: step (2) gained Intestinum Stichopi japonici homogenizing fluid is warming up to 45 DEG C, adjusts pH value to 7.5, adds appropriate
Food-grade lipase, stirs, enzymolysis 1h, and Intestinum Stichopi japonici is carried out defat, then heats to 75 DEG C of inactivation 5min, then cools down
Stand 2h to room temperature, remove supernatant oil layer；The enzyme work of food-grade lipase is 20,000 U/g, and enzyme dosage is fresh Intestinum Stichopi japonici matter
The 0.8% of amount；
(4) secondary enzymolysis: the primary enzymolysis liquid after step (3) being processed is warming up to 40-50 DEG C, adjusts pH value 6.5-7.0, adds
Entering appropriate complex food level protease hydrolyzed 2-3h, described complex food level protease is by compound protease and neutral egg
White enzyme composition, enzymolysis post-heating to 80 DEG C enzyme denaturing 10-15min, it is then centrifuged for separating, obtains Intestinum Stichopi japonici secondary enzymolysis supernatant；Multiple
Closing the enzyme activity of flavor protease and neutral protease ratio for 3:1, the total consumption of enzyme is the 1.0% of fresh Intestinum Stichopi japonici quality；
(5) ultrafiltration: the ultrafilter membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 6000-8000Da is obtained
Ultrafiltration permeate；
(6) nanofiltration: diluted with appropriate pure water by the ultrafiltration permeate of step (6), then carries out dialysis by NF membrane and concentrates,
The dialysis of ultrafiltration permeate be concentrated into dilution 0.35 times of front volume nanofiltration concentrated solution, the molecular cut off of described NF membrane is
200-300Da；
(7) concentrate drying: it is 40% that nanofiltration concentrated solution is concentrated in vacuo to solid content further, the most freeze-dried
Obtain powder sea cucumber intestine polypeptide；
Second step, prepares health beverage,
The sea cucumber intestine polypeptide of formula ratio, Pulp Citrulli extract, Fructus Vitis viniferae extract, Mel, pectin, pure water and citric acid are pressed
Ratio mix homogeneously, filters and goes the removal of impurity, then obtains sea cucumber intestine polypeptide health beverage through fill, pasteurization.
Embodiment 3:
Sea cucumber intestine polypeptide health beverage, described health beverage is processed by following raw materials according: sea cucumber intestine polypeptide 4 parts, Citrullus vulgaris
Extract 8 parts, Fructus Vitis viniferae extract 8 parts, Mel 0.75 part, pectin 1.5 parts, pure water 150 parts, citric acid 2 parts, described health beverage
Material is prepared as follows:
The first step, prepares sea cucumber intestine polypeptide, (1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, uses pretreating agent A
Carrying out pretreatment with B, pretreating agent A is the water-insoluble glucan suspension of mass fraction 10%, and described pretreating agent B is matter
The reduced glutathion aqueous solution of amount mark 1.0%, concrete pretreatment operation is: by pretreating agent A and pretreating agent B with body
Long-pending ratio 1:1 mix homogeneously, is subsequently adding fresh Intestinum Stichopi japonici, and then stir process 2.5h under room temperature stands 1h, solid-liquid ratio 1:
2, after pretreatment, solid-liquid separation is standby；
(2) homogenizing of Intestinum Stichopi japonici: step (1) pretreated Intestinum Stichopi japonici is placed in high pressure homogenizer, adds appropriate
Water, carries out homogenizing, obtains Intestinum Stichopi japonici homogenizing fluid, temperature 40-45 DEG C of high pressure homogenize, pressure 180Mpa, circulation homogenizing three times；
(3) primary enzymolysis: step (2) gained Intestinum Stichopi japonici homogenizing fluid is warming up to 40 DEG C, adjusts pH value to 7.0, adds appropriate
Food-grade lipase, stirs, enzymolysis 1h, and Intestinum Stichopi japonici is carried out defat, then heats to 75 DEG C of inactivation 5min, then cools down
Stand 2h to room temperature, remove supernatant oil layer；The enzyme work of food-grade lipase is 20,000 U/g, and enzyme dosage is fresh Intestinum Stichopi japonici matter
The 0.5% of amount；
(4) secondary enzymolysis: the primary enzymolysis liquid after step (3) being processed is warming up to 45 DEG C, adjusts pH value 6.8, adds appropriate
Complex food level protease hydrolyzed 2.5h, described complex food level protease is by compound protease and neutral protease group
Become, enzymolysis post-heating to 80 DEG C enzyme denaturing 12min, be then centrifuged for separating, obtain Intestinum Stichopi japonici secondary enzymolysis supernatant；Composite flavor albumen
The enzyme activity of enzyme and neutral protease is than for 2.5:1, and the total consumption of enzyme is the 0.75% of fresh Intestinum Stichopi japonici quality；
(5) ultrafiltration: the ultrafilter membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 6000Da is obtained ultrafiltration
Permeate；
(6) nanofiltration: diluted with appropriate pure water by the ultrafiltration permeate of step (6), then carries out dialysis by NF membrane and concentrates,
The dialysis of ultrafiltration permeate be concentrated into dilution 0.3 times of front volume nanofiltration concentrated solution, the molecular cut off of described NF membrane is
220Da；
(7) concentrate drying: it is 35% that nanofiltration concentrated solution is concentrated in vacuo to solid content further, the most freeze-dried
Obtain powder sea cucumber intestine polypeptide；
Second step, prepares health beverage,
The sea cucumber intestine polypeptide of formula ratio, Pulp Citrulli extract, Fructus Vitis viniferae extract, Mel, pectin, pure water and citric acid are pressed
Ratio mix homogeneously, filters and goes the removal of impurity, then obtains sea cucumber intestine polypeptide health beverage through fill, pasteurization.
The quality index of the sea cucumber intestine polypeptide prepared in embodiment of the present invention 1-3 is as follows:
Sea cucumber intestine polypeptide health beverage prepared by the present invention is rich in sea cucumber intestine polypeptide, aromatic flavor, and taste is mellow, and nutrition becomes
Dividing abundant, amino acid nitrogen content is the highest, is of high nutritive value, it is easy to absorb, and absorption rate is high, and impurity content is low,
Heavy metal does not detects.
Embodiment described above is the one preferably scheme of the present invention, not makees the present invention any pro forma
Limit, on the premise of without departing from the technical scheme described in claim, also have other variant and remodeling.
Claims (8)
1. sea cucumber intestine polypeptide health beverage, it is characterised in that: described health beverage is processed by following raw materials according: sea cucumber intestine polypeptide
2-6 part, Pulp Citrulli extract 5-10 part, Fructus Vitis viniferae extract 5-10 part, Mel 0.5-1 part, pectin 1-2 part, pure water 100-200
Part, citric acid 1-3 part, the preparation method of described sea cucumber intestine polypeptide comprises the steps:
(1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, uses pretreating agent A and B to carry out pretreatment, and pretreating agent A is matter
The water-insoluble glucan suspension of amount mark 8-12%, described pretreating agent B is the reduced form paddy of mass fraction 0.5-1.5%
Guang sweet peptide aqueous solution, concrete pretreatment operation is: first using pretreating agent A pretreatment 1-2h under room temperature, solid-liquid ratio is 1:2-
3, then under room temperature, stir pretreatment 2-3h with pretreating agent B, then standing 45min-1h, solid-liquid ratio is 1:1-2, or will be pre-
Inorganic agent A is mixed homogeneously with volume ratio 1:1 with pretreating agent B, is subsequently adding fresh Intestinum Stichopi japonici, stir process 2-under room temperature
2.5h, then stands 0.5-1h, and solid-liquid ratio 1:2, after pretreatment, solid-liquid separation is standby；
(2) homogenizing of Intestinum Stichopi japonici: step (1) pretreated Intestinum Stichopi japonici is placed in high pressure homogenizer, adds appropriate water, enter
Row homogenizing, obtains Intestinum Stichopi japonici homogenizing fluid；
(3) primary enzymolysis: step (2) gained Intestinum Stichopi japonici homogenizing fluid is warming up to 35-45 DEG C, adjusts pH value to 6.5-7.5, adds suitable
Amount food-grade lipase, stirs, and enzymolysis 0.5-1h carries out defat to Intestinum Stichopi japonici, then heats to 75 DEG C of inactivation 3-5min,
It is subsequently cooled to room temperature and stands 1-2h, remove supernatant oil layer；
(4) secondary enzymolysis: the primary enzymolysis liquid after step (3) being processed is warming up to 40-50 DEG C, adjusts pH value 6.5-7.0, adds suitable
The complex food level protease hydrolyzed 2-3h of amount, described complex food level protease is by compound protease and neutral protease
Composition, enzymolysis post-heating to 80 DEG C enzyme denaturing 10-15min, it is then centrifuged for separating, obtains Intestinum Stichopi japonici secondary enzymolysis supernatant；
(5) ultrafiltration: the ultrafilter membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 5000-8000Da is obtained ultrafiltration
Permeate；
(6) nanofiltration: diluted with appropriate pure water by the ultrafiltration permeate of step (6), then carries out dialysis by NF membrane and concentrates, ultrafiltration
Permeate dialysis be concentrated into dilution 0.25-0.35 times of front volume nanofiltration concentrated solution, the molecular cut off of described NF membrane is
150-300Da；
(7) concentrate drying: it is 30-40% that nanofiltration concentrated solution is concentrated in vacuo to solid content further, the most freeze-dried
Obtain powder sea cucumber intestine polypeptide.
Sea cucumber intestine polypeptide health beverage the most according to claim 1, it is characterised in that: described health beverage is added by following raw materials according
Work forms: sea cucumber intestine polypeptide 4 parts, Pulp Citrulli extract 8 parts, Fructus Vitis viniferae extract 8 parts, Mel 0.75 part, pectin 1.5 parts, pure water
150 parts, citric acid 2 parts.
Sea cucumber intestine polypeptide health beverage the most according to claim 1 and 2, it is characterised in that: described Pulp Citrulli extract and Portugal
The dry powder that grape extract respectively Citrullus vulgaris and grape extraction juice postlyophilization obtain.
Sea cucumber intestine polypeptide health beverage the most according to claim 1, it is characterised in that: in step (1), pretreating agent A is matter
The water-insoluble glucan suspension of amount mark 10%, described pretreating agent B is the reduced glutathion of mass fraction 1.0%
Aqueous solution.
Sea cucumber intestine polypeptide health beverage the most according to claim 1, it is characterised in that: the temperature of step (2) mesohigh homogenizing
Spending 35-65 DEG C, pressure 120-400Mpa, circulation homogenizing is at least twice.
Sea cucumber intestine polypeptide health beverage the most according to claim 1, it is characterised in that: the enzyme of described food-grade lipase is lived
Being 20,000 U/g, enzyme dosage is the 0.2-0.8% of fresh Intestinum Stichopi japonici quality.
Sea cucumber intestine polypeptide health beverage the most according to claim 1, it is characterised in that: composite flavor in described step (4)
The enzyme activity of protease and neutral protease is than for 2-3:1, and the total consumption of enzyme is the 0.6-1.0% of fresh Intestinum Stichopi japonici quality.
8. the preparation method of sea cucumber intestine polypeptide health beverage described in a claim 1-7 any one, it is characterised in that described
Preparation method is carried out as follows:
The first step: prepare sea cucumber intestine polypeptide,
(1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, uses pretreating agent A and B to carry out pretreatment, and pretreating agent A is matter
The water-insoluble glucan suspension of amount mark 8-12%, described pretreating agent B is the reduced form paddy of mass fraction 0.5-1.5%
Guang sweet peptide aqueous solution, concrete pretreatment operation is: first using pretreating agent A pretreatment 1-2h under room temperature, solid-liquid ratio is 1:2-
3, then under room temperature, stir pretreatment 2-3h with pretreating agent B, then standing 45min-1h, solid-liquid ratio is 1:1-2, or will be pre-
Inorganic agent A is mixed homogeneously with volume ratio 1:1 with pretreating agent B, is subsequently adding fresh Intestinum Stichopi japonici, stir process 2-under room temperature
2.5h, then stands 0.5-1h, and solid-liquid ratio 1:2, after pretreatment, solid-liquid separation is standby；
(2) homogenizing of Intestinum Stichopi japonici: step (1) pretreated Intestinum Stichopi japonici is placed in high pressure homogenizer, adds appropriate water, enter
Row homogenizing, obtains Intestinum Stichopi japonici homogenizing fluid；
(3) primary enzymolysis: step (2) gained Intestinum Stichopi japonici homogenizing fluid is warming up to 35-45 DEG C, adjusts pH value to 6.5-7.5, adds suitable
Amount food-grade lipase, stirs, and enzymolysis 0.5-1h carries out defat to Intestinum Stichopi japonici, then heats to 75 DEG C of inactivation 3-5min,
It is subsequently cooled to room temperature and stands 1-2h, remove supernatant oil layer；
(4) secondary enzymolysis: the primary enzymolysis liquid after step (3) being processed is warming up to 40-50 DEG C, adjusts pH value 6.5-7.0, adds suitable
The complex food level protease hydrolyzed 2-3h of amount, described complex food level protease is by compound protease and neutral protease
Composition, enzymolysis post-heating to 80 DEG C enzyme denaturing 10-15min, it is then centrifuged for separating, obtains Intestinum Stichopi japonici secondary enzymolysis supernatant；
(5) ultrafiltration: the ultrafilter membrane ultrafiltration that Intestinum Stichopi japonici secondary enzymolysis supernatant molecular cut off is 5000-8000Da is obtained ultrafiltration
Permeate；
(6) nanofiltration: diluted with appropriate pure water by the ultrafiltration permeate of step (6), then carries out dialysis by NF membrane and concentrates, ultrafiltration
Permeate dialysis be concentrated into dilution 0.25-0.35 times of front volume nanofiltration concentrated solution, the molecular cut off of described NF membrane is
150-300Da；
(7) concentrate drying: it is 30-40% that nanofiltration concentrated solution is concentrated in vacuo to solid content further, the most freeze-dried
Obtain powder sea cucumber intestine polypeptide；
Second step, prepares health beverage,
By the sea cucumber intestine polypeptide of formula ratio, Pulp Citrulli extract, Fructus Vitis viniferae extract, Mel, pectin, pure water and citric acid in proportion
Mix homogeneously, filters and goes the removal of impurity, then obtains sea cucumber intestine polypeptide health beverage through fill, pasteurization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610687066.1A CN106262899A (en) | 2016-08-17 | 2016-08-17 | Sea cucumber intestine polypeptide health beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610687066.1A CN106262899A (en) | 2016-08-17 | 2016-08-17 | Sea cucumber intestine polypeptide health beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262899A true CN106262899A (en) | 2017-01-04 |
Family
ID=57660707
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610687066.1A Pending CN106262899A (en) | 2016-08-17 | 2016-08-17 | Sea cucumber intestine polypeptide health beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262899A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115886166A (en) * | 2022-12-19 | 2023-04-04 | 大连工业大学 | Mussel polypeptide functional beverage and preparation process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101422205A (en) * | 2008-10-28 | 2009-05-06 | 山东好当家海洋发展股份有限公司 | Preparation method of sea cucumber intestine polypeptide capsule |
| CN103719926A (en) * | 2013-12-06 | 2014-04-16 | 山东好当家海洋发展股份有限公司 | Preparation method for sea cucumber intestine oral liquid |
| CN103844298A (en) * | 2014-02-28 | 2014-06-11 | 曾杰 | Watermelon beverage and preparation method thereof |
-
2016
- 2016-08-17 CN CN201610687066.1A patent/CN106262899A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101422205A (en) * | 2008-10-28 | 2009-05-06 | 山东好当家海洋发展股份有限公司 | Preparation method of sea cucumber intestine polypeptide capsule |
| CN103719926A (en) * | 2013-12-06 | 2014-04-16 | 山东好当家海洋发展股份有限公司 | Preparation method for sea cucumber intestine oral liquid |
| CN103844298A (en) * | 2014-02-28 | 2014-06-11 | 曾杰 | Watermelon beverage and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 王方主编: "《现代离子交换与吸附技术》", 30 November 2015, 清华大学出版社 * |
| 董永胜主编: "《谷胱甘肽生产技术》", 31 August 2015, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115886166A (en) * | 2022-12-19 | 2023-04-04 | 大连工业大学 | Mussel polypeptide functional beverage and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101904482B (en) | Natural peptide-rich flavor enhancer and preparation method thereof | |
| CN106333359A (en) | Oyster polypeptide and spirulina nutritional tablet and preparation method thereof | |
| CN106265419A (en) | Whitening moisturizing face masque liquid and preparation method thereof | |
| CN106259780A (en) | Sea cucumber intestine polypeptide cookies and preparation method thereof | |
| CN106215168A (en) | Compositions of prevention Age related macular and preparation method thereof | |
| CN103169953A (en) | Collagen peptide-colla corii asini oral solution and preparation method thereof | |
| CN102058120B (en) | Processing method of antioxidant nitraria concentrated juice | |
| CN106319010A (en) | Method for preparing holothurian intestine polypeptide through ultrasonic-assisted enzymolysis | |
| CN106309306A (en) | Skin care facial cleanser and preparation method thereof | |
| CN106262941A (en) | Compound trepang intestinal polypeptide powder and preparation method thereof | |
| CN106306326A (en) | Preparation method of food-grade oyster polypeptide | |
| CN102511890A (en) | Jellyfish beverage | |
| CN106260551A (en) | Chelating calcium mixed feed and preparation method thereof | |
| CN103876163A (en) | Rana japonica meat composite protein powder and preparation method thereof | |
| CN106307552A (en) | Preparation method of calcium, ferrum and zinc enriched chelates | |
| CN106333358A (en) | Sea cucumber intestine extract calcium tablet and preparation method thereof | |
| CN106262899A (en) | Sea cucumber intestine polypeptide health beverage and preparation method thereof | |
| CN106333357A (en) | Sea cucumber intestine and spirulina medicinal granules and preparation method thereof | |
| CN106309498A (en) | Polypeptide capsule for preventing osteoporosis and preparation method thereof | |
| CN106307540A (en) | Polypeptide capsule for preventing zinc deficiency and preparation method thereof | |
| CN106262035A (en) | The preparation method of zinc-rich Concha Ostreae powder | |
| CN108342442B (en) | Glycosylated peptide for regulating intestinal fermentation, and preparation method and application thereof | |
| CN106262896A (en) | Intestinum Stichopi japonici spirulina nutrition tablet and preparation method thereof | |
| CN106307169A (en) | Method for preparing composite sea cucumber intestine amino acid chelated iron | |
| CN106267141A (en) | Anticoagulation antineoplastic polypeptide lyophilized powder capsule and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |