CN106307412A - Cooking wine with sea cucumber intestine extract for cold dish and preparation method of cooking wine - Google Patents
Cooking wine with sea cucumber intestine extract for cold dish and preparation method of cooking wine Download PDFInfo
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- CN106307412A CN106307412A CN201610687617.4A CN201610687617A CN106307412A CN 106307412 A CN106307412 A CN 106307412A CN 201610687617 A CN201610687617 A CN 201610687617A CN 106307412 A CN106307412 A CN 106307412A
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Abstract
The invention relates to a cooking wine with a sea cucumber intestine extract for cold dish and a preparation method of the cooking wine. The cooking wine is prepared from the following raw materials in parts by weight: 15-20 parts of dried champignon, 15-20 parts of cortex cinnamomi, 20-25 parts of sea cucumber intestine, 5-10 parts of ginger, 5-10 parts of pericarpium zanthoxyli, 5-10 parts of fructus foeniculi, 6-12 parts of fructus piperis, 4-8 parts of fructus anisi stellati and 40-50 parts of rice wine. The preparation method of the sea cucumber intestine extract comprises the following steps: (1) pretreatment of sea cucumber intestine; (2) homogenization of sea cucumber intestine; (3) primary enzymolysis; (4) secondary enzymolysis; (5) ultrafiltration; (6) nanofiltration; and (7) concentrating and drying. The cooking wine with the sea cucumber intestine extract is rich in nutrition, easy to absorb and use, high in absorption and utilization rate, low in content of impurities and heavy metals, high in nutritional value, and remarkable in deodorization and aroma-enhancing effect.
Description
Technical field
The present invention relates to a kind of Intestinum Stichopi japonici extract seasoning wine for cold vegetable dish in sauce 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.
When cooking cold vegetable dish in sauce, it will usually add appropriate seasoning wine to remove different fishy smell, along with the raising of people's living standard,
More and more higher to taste, the nutritional need of meals, the element such as iodine, calcium, phosphorus is the indispensable element of human body, and Deficiency of Intake can shadow
Ringing healthy, Intestinum Stichopi japonici is extracted and obtains extract by the present invention, then makes seasoning wine, has flavoring agent function concurrently, can be efficient
Supplementary various nutrient elements.
Summary of the invention
It is an object of the invention to solve the deficiencies in the prior art, it is provided that for the Intestinum Stichopi japonici extract seasoning wine of cold vegetable dish in sauce
And preparation method thereof, Intestinum Stichopi japonici extract seasoning wine rich in nutrition content prepared by the method, it is easy to absorb, remove flavor and enhancing flavor
Effect is notable.
The technical solution adopted for the present invention to solve the technical problems is:
For the Intestinum Stichopi japonici extract seasoning wine of cold vegetable dish in sauce, described seasoning wine is formed by the Raw material processing of following weight portion:
Dried thin mushroom 15-20 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 15-20 part, Intestinum Stichopi japonici extract 20-25 part, Rhizoma Zingiberis Recens 5-10 part, Pericarpium Zanthoxyli 5-10 part, Fructus Foeniculi 5-10
Part, Fructus Piperis 6-12 part, anistree 4-8 part, yellow wine 40-50 part, the preparation method of Intestinum Stichopi japonici extract 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 Intestinum Stichopi japonici extract of high-quality, need fully to go
Except above-mentioned impurity, the design concept of the present invention is as follows: (1) water-insoluble glucan suspension is the aqueous suspension of macromole, greatly
Molecule 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.
The removal effect of impurity, especially heavy metal is splendid, after using glucosan suspension pretreating agent pretreatment, and stretching of Intestinum Stichopi japonici
Malleability 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 on the contrary
Increase immunity, improve effect of immunologic function, it is provided that the nutritive value of Intestinum Stichopi japonici extract；(2) reduced glutathion water
Solution has the function of good activating cell and tissue, can improve the active oxygen in cell or tissue and osmotic pressure, maintains
Intestinum Stichopi japonici cell and the fresh and healthy state of tissue long period, be substantially improved the effect of follow-up ferment treatment, and glutathion is also pacified
Atoxic, the glutathion of residual has the function improving immune system, removing toxic substances on the contrary, improves the nutriture value of Intestinum Stichopi japonici extract
Value, improves the quality of finished product, Heavy Metal Pollution risk that may be present in Intestinum Stichopi japonici extract is reduced further or eliminated；Separately
Outward, the reduced glutathion of residual plays the effect of antioxidant, seasoning wine 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 Intestinum Stichopi japonici extract, extends the shelf-life of Intestinum Stichopi japonici extract；
(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 be fully degraded into aminoacid and micromolecule polypeptide, it is simple to the absorption of Intestinum Stichopi japonici extract with
Utilizing, 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 Intestinum Stichopi japonici extract desalting processing, it is thus achieved that Intestinum Stichopi japonici extract 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 Intestinum Stichopi japonici extract.
Preferably, described seasoning wine is formed by the Raw material processing of following weight portion: dried thin mushroom 18 parts, 18 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Stichopus japonicus
Intestinal extract 22 parts, 8 parts of Rhizoma Zingiberis Recens, 8 parts of Pericarpium Zanthoxyli, 8 parts of Fructus Foeniculi, 8 parts of Fructus Piperis, anistree 6 parts, yellow wine 45 parts.
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.
The preparation method of a kind of Intestinum Stichopi japonici extract seasoning wine for cold vegetable dish in sauce, described preparation method is entered as follows
OK:
The first step: prepare Intestinum Stichopi japonici extract,
(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 Intestinum Stichopi japonici extract；
Second step, prepares seasoning wine semi-finished product,
Dried thin mushroom, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Piperis and anise are placed in yellow wine sealing, extract 3-in 40-50 DEG C
4 days, then filter, it is thus achieved that semi-finished product seasoning wine；
3rd step, prepares seasoning wine finished product,
The Intestinum Stichopi japonici extract that the first step prepares is mixed homogeneously with the semi-finished product seasoning wine of second step, then sterilizing envelope
Dress, it is thus achieved that for the Intestinum Stichopi japonici extract seasoning wine of cold vegetable dish in sauce.
The invention has the beneficial effects as follows: Intestinum Stichopi japonici extract seasoning wine 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, goes flavor and enhancing flavor effect notable.
Detailed description of the invention
Below by specific embodiment, technical scheme is described in further detail.
Embodiment 1:
For the Intestinum Stichopi japonici extract seasoning wine of cold vegetable dish in sauce, described seasoning wine is formed by the Raw material processing of following weight portion:
Dried thin mushroom 15 parts, 15 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Intestinum Stichopi japonici extract 20 parts, 5 parts of Rhizoma Zingiberis Recens, 5 parts of Pericarpium Zanthoxyli, 5 parts of Fructus Foeniculi, 6 parts of Fructus Piperis, anistree 4 parts,
Yellow wine 40 parts；
Described seasoning wine is prepared as follows:
The first step, prepares Intestinum Stichopi japonici extract, (1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, uses pretreating agent
A and B carries out pretreatment, and 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 Intestinum Stichopi japonici extract；
Second step, prepares seasoning wine semi-finished product,
Dried thin mushroom, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Piperis and anise are placed in yellow wine sealing, extract 4 days in 40 DEG C,
Then filter, it is thus achieved that semi-finished product seasoning wine；
3rd step, prepares seasoning wine finished product,
The Intestinum Stichopi japonici extract that the first step prepares is mixed homogeneously with the semi-finished product seasoning wine of second step, then sterilizing envelope
Dress, it is thus achieved that for the Intestinum Stichopi japonici extract seasoning wine of cold vegetable dish in sauce.
Embodiment 2
For the Intestinum Stichopi japonici extract seasoning wine of cold vegetable dish in sauce, described seasoning wine is formed by the Raw material processing of following weight portion:
Dried thin mushroom 20 parts, 20 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Intestinum Stichopi japonici extract 25 parts, 10 parts of Rhizoma Zingiberis Recens, 10 parts of Pericarpium Zanthoxyli, 10 parts of Fructus Foeniculi, 12 parts of Fructus Piperis, anistree
8 parts, yellow wine 50 parts；
Described seasoning wine is prepared as follows:
The first step, prepares Intestinum Stichopi japonici extract, (1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, uses pretreating agent
A and B carries out pretreatment, and pretreating agent A is the water-insoluble glucan suspension of mass fraction 12%, and described pretreating agent B is
The reduced glutathion aqueous solution of mass fraction 1.5%, concrete pretreatment operation is: first use pretreating agent A under room temperature
Pretreatment 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 Intestinum Stichopi japonici extract；
Second step, prepares seasoning wine semi-finished product,
Dried thin mushroom, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Piperis and anise are placed in yellow wine sealing, extract 3 days in 50 DEG C,
Then filter, it is thus achieved that semi-finished product seasoning wine；
3rd step, prepares seasoning wine finished product,
The Intestinum Stichopi japonici extract that the first step prepares is mixed homogeneously with the semi-finished product seasoning wine of second step, then sterilizing envelope
Dress, it is thus achieved that for the Intestinum Stichopi japonici extract seasoning wine of cold vegetable dish in sauce.
Embodiment 3:
For the Intestinum Stichopi japonici extract seasoning wine of cold vegetable dish in sauce, described seasoning wine is formed by the Raw material processing of following weight portion:
Dried thin mushroom 18 parts, 18 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Intestinum Stichopi japonici extract 22 parts, 8 parts of Rhizoma Zingiberis Recens, 8 parts of Pericarpium Zanthoxyli, 8 parts of Fructus Foeniculi, 8 parts of Fructus Piperis, anistree 6 parts,
Yellow wine 45 parts；
Described seasoning wine is prepared as follows:
The first step, prepares Intestinum Stichopi japonici extract, (1) Intestinum Stichopi japonici pretreatment: collect fresh Intestinum Stichopi japonici, uses pretreating agent
A and B carries out pretreatment, and pretreating agent A is the water-insoluble glucan suspension of mass fraction 10%, and described pretreating agent B is
The reduced glutathion aqueous solution of mass fraction 1.0%, concrete pretreatment operation is: by pretreating agent A and pretreating agent B with
Volume 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 Intestinum Stichopi japonici extract；
Second step, prepares seasoning wine semi-finished product,
Dried thin mushroom, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Piperis and anise are placed in yellow wine sealing, extract 3.5 in 45 DEG C
My god, then filter, it is thus achieved that semi-finished product seasoning wine；
3rd step, prepares seasoning wine finished product,
The Intestinum Stichopi japonici extract that the first step prepares is mixed homogeneously with the semi-finished product seasoning wine of second step, then sterilizing envelope
Dress, it is thus achieved that for the Intestinum Stichopi japonici extract seasoning wine of cold vegetable dish in sauce.
The quality index of the Intestinum Stichopi japonici extract that embodiment of the present invention 1-3 prepares is as shown in table 1:
The quality index of the Intestinum Stichopi japonici extract that table 1 embodiment 1～3 obtains
Intestinum Stichopi japonici extract seasoning wine aromatic flavor prepared by the present invention, taste is mellow, rich in nutrition content, amino-acid state
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, and heavy metal does not detects, and goes
Flavor and enhancing flavor effect is notable.
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 (7)
1. for the Intestinum Stichopi japonici extract seasoning wine of cold vegetable dish in sauce, it is characterised in that:
Described seasoning wine is formed by the Raw material processing of following weight portion: dried thin mushroom 15-20 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 15-20 part, and Intestinum Stichopi japonici extracts
Thing 20-25 part, Rhizoma Zingiberis Recens 5-10 part, Pericarpium Zanthoxyli 5-10 part, Fructus Foeniculi 5-10 part, Fructus Piperis 6-12 part, anistree 4-8 part, yellow wine 40-50 part,
The preparation method of Intestinum Stichopi japonici extract 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 Intestinum Stichopi japonici extract.
The most according to claim 1 for the Intestinum Stichopi japonici extract seasoning wine of cold vegetable dish in sauce, it is characterised in that: described seasoning wine by
The Raw material processing of following weight portion forms: dried thin mushroom 18 parts, 18 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Intestinum Stichopi japonici extract 22 parts, 8 parts of Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli 8
Part, 8 parts of Fructus Foeniculi, 8 parts of Fructus Piperis, anistree 6 parts, yellow wine 45 parts.
Intestinum Stichopi japonici extract seasoning wine for cold vegetable dish in sauce the most according to claim 1, it is characterised in that: in step (1)
Pretreating agent A is the water-insoluble glucan suspension of mass fraction 10%, and described pretreating agent B is mass fraction 1.0%
Reduced glutathion aqueous solution.
Intestinum Stichopi japonici extract seasoning wine for cold vegetable dish in sauce the most according to claim 1, it is characterised in that: in step (2)
Temperature 35-65 DEG C of high pressure homogenize, pressure 120-400Mpa, circulation homogenizing is at least twice.
Intestinum Stichopi japonici extract seasoning wine for cold vegetable dish in sauce the most according to claim 1, it is characterised in that: described food stage
The enzyme work of lipase is 20,000 U/g, and enzyme dosage is the 0.2-0.8% of fresh Intestinum Stichopi japonici quality.
Intestinum Stichopi japonici extract seasoning wine for cold vegetable dish in sauce the most according to claim 1, it is characterised in that: described step
(4) in, the enzyme activity of compound protease and neutral protease is than for 2-3:1, and the total consumption of enzyme is fresh Intestinum Stichopi japonici quality
0.6-1.0%.
7. described in claim 1-6 any one, it is used for a preparation method for the Intestinum Stichopi japonici extract seasoning wine of cold vegetable dish in sauce, its
Being characterised by, described preparation method is carried out as follows:
The first step: prepare Intestinum Stichopi japonici extract,
(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 Intestinum Stichopi japonici extract；
Second step, prepares seasoning wine semi-finished product,
Dried thin mushroom, Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis Recens, Pericarpium Zanthoxyli, Fructus Foeniculi, Fructus Piperis and anise are placed in yellow wine sealing, extract 3-4 days in 40-50 DEG C,
Then filter, it is thus achieved that semi-finished product seasoning wine；
3rd step, prepares seasoning wine finished product,
Being mixed homogeneously with the semi-finished product seasoning wine of second step by the Intestinum Stichopi japonici extract that the first step prepares, then sterilizing encapsulation, obtains
The Intestinum Stichopi japonici extract seasoning wine of cold vegetable dish in sauce must be used for.
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| CN103053984A (en) * | 2012-08-22 | 2013-04-24 | 浙江省海洋开发研究院 | Kelp seasoning wine and preparation method thereof |
| CN104207088A (en) * | 2014-07-16 | 2014-12-17 | 福建农林大学 | Method for preparing seafood seasoning through sea cucumber viscus protein |
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| CN1947587A (en) * | 2006-11-06 | 2007-04-18 | 大连长兴海产科研开发有限公司 | Method for producing oil of sea cucumber |
| CN101366488A (en) * | 2008-09-27 | 2009-02-18 | 哈尔滨毛毛食品有限公司 | Concentrated seafood juice flavourings and preparation method |
| CN101972008A (en) * | 2010-09-30 | 2011-02-16 | 大连工业大学 | Method for making sea cucumber preserves |
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