CN106281900A - A kind of Stichopus japonicus polygonatum liquor preparation method - Google Patents
A kind of Stichopus japonicus polygonatum liquor preparation method Download PDFInfo
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- CN106281900A CN106281900A CN201610785188.4A CN201610785188A CN106281900A CN 106281900 A CN106281900 A CN 106281900A CN 201610785188 A CN201610785188 A CN 201610785188A CN 106281900 A CN106281900 A CN 106281900A
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- CN
- China
- Prior art keywords
- stichopus japonicus
- enzymolysis
- rhizoma polygonati
- polygonati odorati
- powder
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
The present invention relates to the research of a kind of process utilizing Stichopus japonicus and Rhizoma Polygonati Odorati processing sea cucumber fragrant solomonseal health-care wine.Concrete preparation method is: one is to be gilled by fresh and alive sea cucumbers, water blancing after cleaning, and adds compound protease and flavor protease enzymolysis after the rubbing that adds water, centrifugal after enzyme denaturing, takes enzymolysis supernatant lyophilization, obtains Stichopus japonicus hydrolysis powder.By Rhizoma Polygonati Odorati after micronizing, in proportion Rhizoma Polygonati Odorati powder, Stichopus japonicus hydrolysis powder are mixed with grain wine, put in container and cover, after natural immersion soaks a period of time, centrifugal segregation solid suspension, final acquisition finished product Stichopus japonicus polygonatum liquor.This technical method can be effectively kept the various active component of Stichopus japonicus and Rhizoma Polygonati Odorati, promotes existing holothruian cultures resource higher value application, and meets the market demand, and it is simple to operate, with high content of technology, and product has high economic worth.
Description
Technical field
The present invention relates to the comprehensive utilization of a kind of marine product, mainly one utilizes Stichopus japonicus and Rhizoma Polygonati Odorati processing sea cucumber Rhizoma Polygonati Odorati to protect
The research of the process of strong wine.
Background technology
Stichopus japonicus is a kind of traditional famous and precious tonic of China, and ancient literature already points out that Stichopus japonicus has main invigorating primordial QI, grows benefit five
Dirty six internal organs and deficient health-preserving function of dispelling, be listed in tonification medicine.Recently, pharmaceutical research proves Stichopus japonicus more anticoagulation, resists
The effects such as tumor, antibacterial, antiviral and raising immunity.Along with changing of our people's growth in the living standard and quality of life
Kind, the demand for Stichopus japonicus is the most vigorous.
Rhizoma Polygonati Odorati is Liliaceae herbaceous plant for many years, has another name called tail ginseng, beautiful ginseng, is distributed in Hunan, Henan, Jiangsu, Zhejiang etc. more
Ground.Property flat, sweet in the mouth, there is nourishing YIN to relieve dryness, promoting the production of body fluid to quench thirst function.Hindering for lung stomach-Yin, cough caused by dryness-heat, dry throat and mouth, interior-heat disappears
Yearningly.Modern age, pharmaceutical research proved, Rhizoma Polygonati Odorati mainly has the merits such as heart tonifying, blood pressure lowering, blood sugar lowering, blood fat reducing and enhancing immunologic function
Effect, to diabetics and hypertension, hyperlipidemia patient is highly beneficial, be Ministry of Public Health announce 87 kinds of plants of dietotherapeutic it
One, there is DEVELOPMENT PROSPECT widely.
Along with expanding economy and the raising of living standards of the people, domestic and international consumption market is to beche-de-mer products quality and quality
Require more and more higher.The current Holothurian machining of China, still based on salt dry Stichopus japonicus and unsalted dried sea cucumbers, the most constantly occurs
Some intensely processed products, such as instant sea cucumber, lyophilizing Stichopus japonicus, high pressure Stichopus japonicus, sea cucumber can；Deep processed product such as beche-de-mer capsules,
Holothurian oral liquid and sea cucumber polypeptide capsule etc..The intensive processing engineering level comparison of Stichopus japonicus industry entirety is delayed, added value
Few compared with high intensive processing product, high-valued development level is low etc., it has also become a bottleneck of stretching Stichopus japonicus industrial chain development, as
What higher value application existing holothruian cultures resource, extends Holothurian machining industrial chain, makes holothruian cultures, processing enterprise's volume increase, increases
Receive, it is achieved Stichopus japonicus industry benign development is an important research topic.Stichopus japonicus is had functional with Rhizoma Polygonati Odorati complex bacteria tearen
Stichopus japonicus polygonatum liquor product, for promoting beche-de-mer products intensive processing, improves holothurian added value of product, and on abundant market, Stichopus japonicus produces
Kind class is significant.
At present, the research for sea cucumber wine is more both at home and abroad, such as CN103805418 A disclosed in 21 days Mays in 2014
Application for a patent for invention open " a kind of sea cucumber wine ", and for example CN 104789418 A patent of invention Shen disclosed in 22 days July in 2015
CN 104109614 A patent of invention disclosed in " preparation method of a Radix Panacis Quinquefolii sea cucumber wine " and 22 days October in 2014 please be disclose
Application open " production method of a kind of sea cucumber wine " etc., but also do not have for utilizing Stichopus japonicus and Rhizoma Polygonati Odorati to prepare Stichopus japonicus cordyceps militaris liquor at present
Aspect research report.
Summary of the invention
In order to promote the intensive processing of beche-de-mer products, improve the functionalization level of alcohol product, the invention provides utilization
Stichopus japonicus and the process of Rhizoma Polygonati Odorati processing sea cucumber fragrant solomonseal health-care wine.
The technical solution adopted for the present invention to solve the technical problems is: one is to be gilled by fresh and alive sea cucumbers, cleans
Rear water blancing, adds compound protease and flavor protease enzymolysis after the rubbing that adds water, centrifugal after enzyme denaturing, takes enzymolysis supernatant cold
Lyophilizing is dry, obtains Stichopus japonicus hydrolysis powder.By Rhizoma Polygonati Odorati after micronizing, in proportion by Rhizoma Polygonati Odorati powder, Stichopus japonicus hydrolysis powder and grain wine
Mixing, puts in container and covers, after natural immersion soaks a period of time, and centrifugal segregation solid suspension, final acquisition finished product sea
Ginseng polygonatum liquor.
The above-mentioned compound protease addition for enzymolysis, the quality of the Stichopus japonicus after compound protease addition, with burn
Ratio 0.3～0.5%, hydrolysis temperature is 45～55 DEG C, and enzymolysis time is 1～2h.
The addition of the above-mentioned flavor protease for enzymolysis, the Stichopus japonicus after the addition of flavor protease, with burn
Mass ratio 0.3～0.5%, temperature is 45～55 DEG C, and the time is 1～3h.
Above-mentioned centrifugal for enzymolysis solution, centrifugal condition is 6000～8000r/min, and the time is 15～30min.
The weight proportion of above-mentioned raw materials: Stichopus japonicus hydrolysis powder 0.5-～2 parts, Rhizoma Polygonati Odorati powder 5～20 parts, grain wine 1000～2000
Part.The number of degrees of described grain wine are 38-52 degree.Grain wine can be that the brew such as Sorghum vulgare Pers., corn and soybean forms.
The above-mentioned time for natural immersion is 2～6 days.
Above-mentioned centrifugal for mixed liquor, centrifugal condition is 4000～6000r/min, and the time is 15～30min.
The present invention is that Stichopus japonicus utilizes compound protease and flavor protease carry out enzymolysis, is amino by protein digestion
Acid, promotes absorption and the utilization of nutrient substance, and improves the local flavor of Stichopus japonicus；By soluble protein after Apostichopus enzymolysis liquid is centrifuged
Matter separates with free acidic amino acid isoreactivity material, and utilizes Freeze Drying Technique solidification；By can after Rhizoma Polygonati Odorati micronizing
To improve the contact area of itself and wine, promote various active component dissolution；Wine is mixed with Stichopus japonicus hydrolysis powder, Rhizoma Polygonati Odorati powder sealing leaching
Bubble, allows Stichopus japonicus be dissolved in wine with the active component of Rhizoma Polygonati Odorati；Being mainly characterized by of this technique promotes existing holothruian cultures resource
Higher value application, stretching Stichopus japonicus industrial chain development, extend Holothurian machining industrial chain, promote Stichopus japonicus industry benign development, and full
The foot market demand, it is simple to operate, with high content of technology, and product has high economic worth.
Detailed description of the invention
Below in conjunction with embodiment, the knot present invention is described further.
A kind of process utilizing Stichopus japonicus and Rhizoma Polygonati Odorati processing health promoting wine, it specifically comprises the following steps that
(1), fresh and alive sea cucumbers is gilled after clean up, utilize 100 DEG C of water blancings 5～10min, after pulling out add
The water making beating of 1-5 times of weight, rubs Stichopus japonicus.
(2), in the sea cucumber milk ground, compound protease enzymolysis, the sea after compound protease addition, with burn are added
The mass ratio 0.3～0.5% of ginseng, hydrolysis temperature is 45～55 DEG C, enzymolysis time 1～2h.
(3), after compound protease enzymolysis terminates, continuously adding flavor protease enzymolysis, flavor protease addition, with warm
The mass ratio 0.3～0.5% of the Stichopus japonicus after Tanging, hydrolysis temperature is 45～55 DEG C, enzymolysis time 1～3h.
(4), enzymolysis solution is incubated at 100 DEG C 10min and carries out enzyme denaturing process.
(5), being centrifuged by enzymolysis solution, take supernatant standby, centrifugal condition is 6000～8000r/min, and the time is 15
～30min.
(6), by enzymolysis supernatant lyophilization (vacuum 30Pa, 12-24h), dried Stichopus japonicus hydrolysis powder is standby.
(7), standby by crossing 200-400 mesh sieve after Rhizoma Polygonati Odorati micronizing.
(8), in Stichopus japonicus hydrolysis powder 0.5～2 parts, Rhizoma Polygonati Odorati powder 0.5～2 parts, grain wine 1000～2000 parts of ratios by Stichopus japonicus
Enzymolysis powder, Rhizoma Polygonati Odorati powder mix sealing with wine, natural immersion 2～6 days, and stir once every day, stirring 5～10 minutes every time,
Make various composition dissolution.
(9), being centrifuged by mixed liquor, centrifugal condition is 4000～6000r/min, and the time is 15～30min.Supernatant
It is finished product.
Embodiment 1
Clean up after fresh and alive sea cucumbers is gilled, utilize 100 DEG C of water blancing 5min, after pulling out, add the water of 2 times
Making beating, rubs Stichopus japonicus.The matter of compound protease enzymolysis, compound protease addition and Stichopus japonicus is added in the sea cucumber milk ground
Amount ratio 0.3%, hydrolysis temperature is 45 DEG C, enzymolysis time 2h.After compound protease enzymolysis terminates, continuously add flavor protease enzyme
Solving, flavor protease addition and the mass ratio 0.3% of Stichopus japonicus, hydrolysis temperature is 45 DEG C, enzymolysis time 3h.Enzymolysis solution is existed
Being incubated 10min at 100 DEG C and carry out enzyme denaturing process, be then centrifuged for, take supernatant standby, centrifugal condition is 6000r/min, and the time is
30min.By enzymolysis supernatant lyophilization (vacuum 30Pa, 12h), dried Stichopus japonicus hydrolysis powder is standby.By Rhizoma Polygonati Odorati ultra micro
Cross after 400 mesh sieves standby after pulverizing.In Stichopus japonicus hydrolysis powder 0.5 part, Rhizoma Polygonati Odorati powder 5 parts, 1000 parts of ratios of grain wine by Stichopus japonicus enzymolysis
Powder, Rhizoma Polygonati Odorati powder and grain wine (number of degrees are 52 degree).Mixing seals, natural immersion 2 days, and every day stirs once, stirs 5 every time
Minute, make various composition dissolution.Being centrifuged by mixed liquor, centrifugal condition is 4000r/min, and the time is 15min.Supernatant is i.e.
For finished product.
Embodiment 2
Clean up after fresh and alive sea cucumbers is gilled, utilize 100 DEG C of water blancing 8min, after pulling out, add the water of 3 times
Making beating, rubs Stichopus japonicus.The matter of compound protease enzymolysis, compound protease addition and Stichopus japonicus is added in the sea cucumber milk ground
Amount ratio 0.4%, hydrolysis temperature is 50 DEG C, enzymolysis time 1.5h.After compound protease enzymolysis terminates, continuously add flavor protease
The mass ratio 0.4% of enzymolysis, flavor protease addition and Stichopus japonicus, hydrolysis temperature is 50 DEG C, enzymolysis time 2h.Enzymolysis solution is existed
Being incubated 10min at 100 DEG C and carry out enzyme denaturing process, be then centrifuged for, centrifugal condition is 7000r/min, and the time is 20min.By enzymolysis
Supernatant lyophilization (vacuum 30Pa, 24h), dried Stichopus japonicus hydrolysis powder is standby.300 mesh will be crossed after Rhizoma Polygonati Odorati micronizing
Sieve standby.In Stichopus japonicus hydrolysis powder 2 parts, Rhizoma Polygonati Odorati powder 10 parts, 1500 parts of ratios of grain wine by Stichopus japonicus hydrolysis powder, Rhizoma Polygonati Odorati powder and grain wine
(number of degrees are 40 degree) mixing seals, natural immersion 4 days, and every day stirs once, and stirring 7 minutes, make various composition molten every time
Go out.Being centrifuged by mixed liquor, centrifugal condition is 5000r/min, and the time is 20min.Supernatant is finished product.
Embodiment 3
Clean up after fresh and alive sea cucumbers is gilled, utilize 100 DEG C of water blancing 10min, after pulling out, add the water of 4 times
Making beating, rubs Stichopus japonicus.Adding compound protease enzymolysis in the sea cucumber milk ground, compound protease addition, with Stichopus japonicus
Mass ratio 0.5%, hydrolysis temperature is 55 DEG C, enzymolysis time 1h.After compound protease enzymolysis terminates, continuously add flavor protease
Enzymolysis, flavor protease addition, with the mass ratio 0.5% of Stichopus japonicus, hydrolysis temperature is 55 DEG C, enzymolysis time 1h.By enzymolysis solution
Being incubated 10min at 100 DEG C and carry out enzyme denaturing process, be then centrifuged for, centrifugal condition is 8000r/min, and the time is 15min.By enzyme
Solving supernatant lyophilization (vacuum 30Pa, 24h), dried Stichopus japonicus hydrolysis powder is standby.Rhizoma Polygonati Odorati micronizing is crossed 300 mesh
After sieve standby.In Stichopus japonicus hydrolysis powder 1 part, Rhizoma Polygonati Odorati powder 20 parts, 2000 parts of ratios of grain wine by Stichopus japonicus hydrolysis powder, Rhizoma Polygonati Odorati powder and grain
Wine (number of degrees are 38 degree) mixing seals, natural immersion 6 days, and every day stirs once, and stirring 10 minutes, make various composition every time
Dissolution.Being centrifuged by mixed liquor, centrifugal condition is 6000r/min, and the time is 15min.Supernatant is finished product.
Stichopus japonicus is utilized compound protease and flavor protease to carry out enzymolysis by this technical method, is amino by protein digestion
Acid, promotes absorption and the utilization of nutrient substance, and improves the local flavor of Stichopus japonicus；By soluble protein after Apostichopus enzymolysis liquid is centrifuged
Matter separates with free acidic amino acid isoreactivity material, and utilizes Freeze Drying Technique solidification；By can after Rhizoma Polygonati Odorati micronizing
To improve the contact area of itself and wine, promote various active component dissolution；Wine is mixed with Stichopus japonicus hydrolysis powder, Rhizoma Polygonati Odorati powder sealing leaching
Bubble, allows Stichopus japonicus be dissolved in wine with the active component of Rhizoma Polygonati Odorati.This technical method can be effectively kept the various of Stichopus japonicus and Rhizoma Polygonati Odorati
Active component, promotes existing holothruian cultures resource higher value application, and meets the market demand, it is simple to operate, and technology contains
Amount height, product has high economic worth.
Claims (6)
1. a Stichopus japonicus polygonatum liquor preparation method, it is characterised in that:
Concrete preparation method is:
(1) being gilled by fresh and alive sea cucumbers, after cleaning, the water of 1-5 times of weight of water blancing 5-10min addition rubs and is initially charged again
It is further continued for flavor protease enzymolysis after hop protein enzyme enzymolysis, centrifugal after enzyme denaturing, take enzymolysis supernatant lyophilization, obtain Stichopus japonicus enzyme
Xie Fen, standby；
(2) Rhizoma Polygonati Odorati is crossed after micronizing 200-400 mesh sieve, in proportion Rhizoma Polygonati Odorati powder, Stichopus japonicus hydrolysis powder are mixed with grain wine
Close, put in container and cover, after room temperature natural immersion soaks 2～6 days, centrifugal segregation solid suspension, final acquisition finished product sea
Ginseng polygonatum liquor.
Stichopus japonicus polygonatum liquor preparation method the most according to claim 1, it is characterised in that:
The mass ratio 0.3～0.5% of the step (1) Stichopus japonicus after the compound protease addition and burn of enzymolysis, enzymolysis temperature
Degree is 45～55 DEG C, and enzymolysis time is 1～2h.
Stichopus japonicus polygonatum liquor preparation method the most according to claim 1, it is characterised in that:
Step (1) is used for the mass ratio 0.3～0.5% of the addition of the flavor protease of enzymolysis and the Stichopus japonicus of burn, enzymolysis temperature
Degree temperature is 45～55 DEG C, and the time is 1～3h.
Stichopus japonicus polygonatum liquor preparation method the most according to claim 1, it is characterised in that:
Step (1) is centrifuged for enzymolysis solution, and centrifugal condition is 6000～8000r/min, and the time is 15～30min；
Step (2) is centrifuged for mixed liquor, and centrifugal condition is 4000～6000r/min, and the time is 15～30min.
Stichopus japonicus polygonatum liquor preparation method the most according to claim 1, it is characterised in that:
The weight proportion of Rhizoma Polygonati Odorati powder, Stichopus japonicus hydrolysis powder and grain wine in step (2): Stichopus japonicus hydrolysis powder 0.5-～2 parts, Rhizoma Polygonati Odorati powder
5～20 parts, grain wine 1000～2000 parts.
Stichopus japonicus polygonatum liquor preparation method the most according to claim 1, it is characterised in that:
The number of degrees of described grain wine are 38-52 degree.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110964618A (en) * | 2019-12-30 | 2020-04-07 | 珠海市祖龙酒业有限公司 | Anti-fatigue health wine and preparation method thereof |
| CN116138448A (en) * | 2022-09-07 | 2023-05-23 | 徐玉刚 | Preparation method of instant freeze-dried radix polygonati officinalis slices |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110964618A (en) * | 2019-12-30 | 2020-04-07 | 珠海市祖龙酒业有限公司 | Anti-fatigue health wine and preparation method thereof |
| CN116138448A (en) * | 2022-09-07 | 2023-05-23 | 徐玉刚 | Preparation method of instant freeze-dried radix polygonati officinalis slices |
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Application publication date: 20170104 |