CN106616884A - Preparation method of asterias amurensis lutken gonad nutritional paste - Google Patents
Preparation method of asterias amurensis lutken gonad nutritional paste Download PDFInfo
- Publication number
- CN106616884A CN106616884A CN201611209477.6A CN201611209477A CN106616884A CN 106616884 A CN106616884 A CN 106616884A CN 201611209477 A CN201611209477 A CN 201611209477A CN 106616884 A CN106616884 A CN 106616884A
- Authority
- CN
- China
- Prior art keywords
- starfish
- huang
- fermentation
- homogenate
- carrying
- 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
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000257468 Asterias amurensis Species 0.000 title abstract description 5
- 210000002149 gonad Anatomy 0.000 title abstract description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 16
- 235000015067 sauces Nutrition 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 7
- 238000001784 detoxification Methods 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 241000258957 Asteroidea Species 0.000 claims description 44
- 239000000843 powder Substances 0.000 claims description 37
- 238000005119 centrifugation Methods 0.000 claims description 22
- 239000006228 supernatant Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- 238000009413 insulation Methods 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 240000006439 Aspergillus oryzae Species 0.000 claims description 5
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 210000002969 egg yolk Anatomy 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 210000002221 olecranon process Anatomy 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 3
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 3
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 3
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 3
- 210000001672 ovary Anatomy 0.000 claims description 3
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 239000002244 precipitate Substances 0.000 claims description 2
- 238000001556 precipitation Methods 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 239000000725 suspension Substances 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- 239000002562 thickening agent Substances 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 3
- 235000001014 amino acid Nutrition 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 3
- 239000011701 zinc Substances 0.000 abstract description 3
- 229910052725 zinc Inorganic materials 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000008187 granular material Substances 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 239000011669 selenium Substances 0.000 abstract description 2
- 229910052711 selenium Inorganic materials 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract 1
- 235000021120 animal protein Nutrition 0.000 abstract 1
- 235000001465 calcium Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000019600 saltiness Nutrition 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 241000257469 Asterias Species 0.000 description 3
- 235000004347 Perilla Nutrition 0.000 description 3
- 244000124853 Perilla frutescens Species 0.000 description 3
- 240000004760 Pimpinella anisum Species 0.000 description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 description 3
- 241000949456 Zanthoxylum Species 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000010612 desalination reaction Methods 0.000 description 3
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000012510 hollow fiber Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000003643 water by type Substances 0.000 description 3
- 235000010447 xylitol Nutrition 0.000 description 3
- 241000258955 Echinodermata Species 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000257465 Echinoidea Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 241000237536 Mytilus edulis Species 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229940107161 cholesterol Drugs 0.000 description 1
- 235000019504 cigarettes Nutrition 0.000 description 1
- 235000020639 clam Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020638 mussel Nutrition 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021081 unsaturated fats Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention relates to a preparation method of asterias amurensis lutken gonad nutritional paste. The method comprises the following concrete steps: carrying out raw material pretreatment, homogenizing, carrying out detoxification, centrifuging, carrying out ultrafiltration, carrying out fermentation, carrying out secondary fermentation, materials blending and sterilizing; the produced asterias amurensis lutken gonad nutritional paste has the advantages of being faint scent in taste, soft and waxy in mouth feel, and the like; especially, three coarse bean granules are added into the nutritional paste, so that the chewing fun is increased; the nutritional paste is free from fishy smell, and is sweet and moderate in saltiness; the nutritional paste also contains a great deal of high-quality vegetable protein and animal protein, amino acids, unsaturated fatty acids, calcium, iron, zinc, selenium and other nutrients, thus having functions of replenishing the unsaturated fatty acids and mineral substances and enhancing the physique after being eaten for a long time; therefore, the asterias amurensis lutken gonad nutritional paste is a first selected product for replacing thick chili sauce and pickled vegetables which are common on the market.
Description
Technical field
The invention belongs to field of food, more particularly to a kind of preparation method of starfish Huang nutritional sauce.
Background technology
Starfish (Asterias amurensis Lutken) belongs to Echinodermata (Echinodermata) Asteroidea
(Asteroidea) Spinulosa (Spinulosa), calls starfish, and China coast has kind more than 100.Starfish is with various dynamic without vertebra
Thing or spoil are food, and the mollusk such as the male whetstone of special eating, mussel and clam, is the formidable enemy of shellfish and coastal aquaculture.
Containing abundant nutrient content in starfish body, over nearly more than 30 years, countries in the world scientific research personnel obtains from starfish body in succession
More than ten class chemical substances, such as saponin(e, sterol, polysaccharide, vitamin, protein, amino acid, they have anticancer, antibacterial, disease-resistant
Poison, anti-inflammatory, antiulcer, lowering blood pressure and blood fat etc. are acted on.
The internal organ of starfish are gonad（Essence, ovary）, starfish Huang is commonly called as, in mud yellow millet particles, interconnect, have
For the flow solids of mud yellowish syrup half.Starfish is yellow to be rich in protein（14%-16%）With fatty (10%-12%), up to starfish gross weight
20%-25%, delicious and fragrant taste, also containing low cholesterol, taurine, eicosapentaenoic acid（EPA）And DHA
（DHA）, wherein EPA and DHA is the high unsaturated fatty acid for being difficult to absorb in ordinary meal, can significantly reduce angiocardiopathy
The incidence of disease.The starfish yellow also trace element containing various needed by human body, such as copper, iron, magnesium, zinc.Therefore, starfish Huang is not only one
High-quality protein source is planted, also containing the unrighted acid beneficial to human body, with high nutritive value.
Though starfish Huang is with high nutritive value, the acceptance of masses is not high, only coastal area some
It is edible, the starfish saponin for especially wherein containing, dealing with improperly during the cooking can cause the poisoning symptoms such as dizziness, headache, vomiting, such as
Starfish Huang is made the functional nutrient food that masses more receive by what, and the present invention is produced therefrom.
The content of the invention
The present invention provides a kind of preparation method of starfish Huang nutritional sauce.
For achieving the above object, technical scheme feature disclosed by the invention is comprised the steps of：
A) pretreatment of raw material：Jing cleanings after fresh starfish is fished for remove silt, cut off peduncle, take out starfish Huang and clean dry with water
Only, impurity is rejected；
B) it is homogenized：Using refiner, starfish Huang is made into homogenate;
C) detoxification：Homogenate is added in retort, the edible citric acid of final concentration of 0.8-2mol/L is added in homogenate,
Stir while adding, 50 DEG C of insulation 3-10h;
D) it is centrifuged：4000r/min is centrifuged, will precipitation and supernatant separated, precipitate with centrifuged supernatant equal-volume
Purifying water dissolves after be centrifuged again, be repeated 3 times；
E) ultrafiltration：Depickling and salt are carried out using interception 1000D cellulosic ultrafiltration membranes to supernatant, period adds its equal-volume pure
Change water, stop when being concentrated into 1/3rd of original volume；
F) ferment：Centrifugation is proceeded in fermentation tank, dissolves centrifugation to form suspension with liquid is concentrated by ultrafiltration, add 1-
5% aspergillus oryzae, 5r/min, 32 DEG C of fermentation 24-72h, is warming up to 80 DEG C of insulation 15-30min；
G) secondary fermentation：Tank temperature drop adds 3-8% lactic acid bacterias to after 30 DEG C, in fermentation tank, after stirring, 30 DEG C of insulation 24-
36h, is warming up to 80 DEG C of insulation 15-30min;
H) dispensing：Starfish Huang homogenate after fermentation is proceeded into material-compound tank, is proportionally added, 15-50 parts starfish Huang homogenate,
The thick analysis for soybean powder of 13-15 parts, the thick peameal of 13-15 parts, the thick olecranon bean powder of 13-15 parts, 5-10 part PURE WHEYs, 5-10 part yeast
Albumen powder, 5-10 part yolk powders, 0.1-3 part salt, 5-10 part starch, 0.1-1 part thickeners, 0.01-5 part sweeteners, 0.5-8 parts
Spice, 0-1 part essence, it is filling after stirring;
I) sterilize：Retort, 120 DEG C, curing sterilizing 10-15min.
Further, described in step a) starfish is yellow, including starfish spermary and ovary.
Further, the lactic acid bacteria described in step g) includes but is not limited to Lactobacillus plantarum, lactobacillus acidophilus, Bulgaria
Lactobacillus etc..
The sea urchin Huang nutritional sauce produced using this method, with taste delicate fragrance, the advantages of mouthfeel is soft glutinous, particularly three kinds beans
The coarse granule of class, increased chewing enjoyment, and without fishy smell, taste is sweet, and salinity is moderate, and containing a large amount of quality plant albumen and animal egg
In vain, the nutriment such as amino acid, unrighted acid, calcium, iron, zinc, selenium, long-term consumption, can reach supplementary unsaturated fat
Acid, mineral matter, constitutional effect, are to substitute the common thick chilli sauce in market, the preferred product of cigarette stain pickles.
Specific embodiment
Substantive distinguishing features of the present invention can be embodied from the following examples, but these embodiments are only as explanation, and not
Can limit the invention.
Embodiment 1
The fresh asterias rollestonis of 1000kg are weighed, debris is picked and is used running water to clean silt, drained.Peduncle is cut off, is taken out
Starfish Huang is cleaned up with water, rejects impurity, is weighed as 237kg, is added in refiner and is homogenized.By homogenate be transferred to industry from
First time centrifugation is carried out in scheming, 4000r/min centrifugation 30min retain first time centrifuged supernatant 163kg, and centrifugation is received
Weigh as 73kg after integrating, centrifugation is added and is centrifuged again after 163kg purifying water dissolves, be repeated 3 times, finally collect supernatant
Liquid 647kg, centrifugation 72kg.Ultrafiltration desalination deacidification is carried out to supernatant using hollow fiber membrane ultrafiltration device, film interception is
1000D, 647kg purified waters are added in ultrafiltrate, and ultrafiltration to ultrafiltrate volume is 215L stoppings.By centrifugation and ultrafiltrate
Proceed to jointly in fermentation tank, stir, access aspergillus oryzae dry powder 1kg, it is 32 DEG C to arrange fermentation jar temperature, rotating speed 5r/min,
Fermentation 48h, is warming up to 80 DEG C, insulation 15min sterilizings.After sterilizing terminates, 30 DEG C are cooled to, add lactobacillus bulgaricus powder
1kg, standing for fermentation 24h after stirring homogenate, improves local flavor.Starfish Huang homogenate 288kg after fermentation is proceeded into material-compound tank, is added
The thick analysis for soybean powder of 288kg, the thick peameals of 288kg, the thick olecranon bean powders of 288kg, 192kg PURE WHEYs, 192kg yeast albumen powders,
192kg yolk powders, 45kg salt, 192kg starch, 2kg xanthans, 8kg xylitols, 3kg star aniseed powders, 3kg zanthoxylum powders, 0.5kg are fragrant
Ye Fen, 1kg purple perilla powder, it is filling after stirring.Retort is put into, 120 DEG C, prepared by curing sterilizing 10-15min
Go out original flavor starfish Huang nutritional sauce.
Embodiment 2
The fresh asterias rollestonis of 1000kg are weighed, debris is picked and is used running water to clean silt, drained.Peduncle is cut off, is taken out
Starfish Huang is cleaned up with water, rejects impurity, is weighed as 237kg, is added in refiner and is homogenized.By homogenate be transferred to industry from
First time centrifugation is carried out in scheming, 4000r/min centrifugation 30min retain first time centrifuged supernatant 163kg, and centrifugation is received
Weigh as 73kg after integrating, centrifugation is added and is centrifuged again after 163kg purifying water dissolves, be repeated 3 times, finally collect supernatant
Liquid 647kg, centrifugation 72kg.Ultrafiltration desalination deacidification is carried out to supernatant using hollow fiber membrane ultrafiltration device, film interception is
1000D, 647kg purified waters are added in ultrafiltrate, and ultrafiltration to ultrafiltrate volume is 215L stoppings.By centrifugation and ultrafiltrate
Proceed to jointly in fermentation tank, stir, access aspergillus oryzae dry powder 1kg, it is 32 DEG C to arrange fermentation jar temperature, rotating speed 5r/min,
Fermentation 48h, is warming up to 80 DEG C, insulation 15min sterilizings.After sterilizing terminates, 30 DEG C are cooled to, add lactobacillus bulgaricus powder
1kg, standing for fermentation 24h after stirring homogenate, improves local flavor.Starfish Huang homogenate 290kg after fermentation is proceeded into material-compound tank, is added
The thick analysis for soybean powder of 217.5kg, the thick peameals of 217.5kg, the thick olecranon bean powders of 217.5kg, 145kg PURE WHEYs, 145kg yeast eggs
White powder, 145kg yolk powders, 5kg salt, 90kg starch, 2kg xanthans, 8kg xylitols, 2kg star aniseed powders, 2kg zanthoxylum powders, 0.5kg
Spiceleaf powder, 1kg purple perilla powders, 5kg black peppers, it is filling after stirring.Retort is put into, 120 DEG C, curing sterilizes
10-15min, prepares black pepper local flavor starfish Huang nutritional sauce.
Embodiment 3
The fresh asterias rollestonis of 1000kg are weighed, debris is picked and is used running water to clean silt, drained.Peduncle is cut off, is taken out
Starfish Huang is cleaned up with water, rejects impurity, is weighed as 228kg, is added in refiner and is homogenized.By homogenate be transferred to industry from
First time centrifugation is carried out in scheming, 4000r/min centrifugation 30min retain first time centrifuged supernatant 147kg, and centrifugation is received
Weigh as 73kg after integrating, centrifugation is added and is centrifuged again after 147kg purifying water dissolves, be repeated 3 times, finally collect supernatant
Liquid 588kg, centrifugation 72kg.Ultrafiltration desalination deacidification is carried out to supernatant using hollow fiber membrane ultrafiltration device, film interception is
1000D, 588kg purified waters are added in ultrafiltrate, and ultrafiltration to ultrafiltrate volume is 196L stoppings.By centrifugation and ultrafiltrate
Proceed to jointly in fermentation tank, stir, access aspergillus oryzae dry powder 1kg, it is 32 DEG C to arrange fermentation jar temperature, rotating speed 5r/min,
Fermentation 48h, is warming up to 80 DEG C, insulation 15min sterilizings.After sterilizing terminates, 30 DEG C are cooled to, add Lactobacillus plantarum powder 1kg, stirred
Mix standing for fermentation 24h after slurry thoroughly, improve local flavor.Starfish Huang homogenate 270kg after fermentation is proceeded into material-compound tank, adds 135kg
Thick analysis for soybean powder, the thick peameals of 135kg, the thick olecranon bean powders of 135kg, 135kg PURE WHEYs, 135kg yeast albumen powders, 135kg
Yolk powder, 5kg salt, 70kg starch, 2kg carragheens, 8kg xylitols, 2kg star aniseed powders, 2kg zanthoxylum powders, 0.5kg spiceleaf powder, 1kg
Purple perilla powder, 0.5kg eat orange flavor, filling after stirring.Retort is put into, 120 DEG C, sterilizing 10- is cured
15min, prepares sweet orange local flavor starfish Huang nutritional sauce.
Claims (3)
1. a kind of preparation method of starfish Huang nutritional sauce, is characterized in that：
A) pretreatment of raw material：Jing cleanings after fresh starfish is fished for remove silt, cut off peduncle, take out starfish Huang and clean dry with water
Only, impurity is rejected；
B) it is homogenized：Using refiner, starfish Huang is made into homogenate;
C) detoxification：Homogenate is added in retort, the edible citric acid of final concentration of 0.8-2mol/L is added in homogenate,
Stir while adding, 50 DEG C of insulation 3-10h;
D) it is centrifuged：4000r/min is centrifuged, will precipitation and supernatant separated, precipitate with centrifuged supernatant equal-volume
Purifying water dissolves after be centrifuged again, be repeated 3 times；
E) ultrafiltration：Depickling and salt are carried out using interception 1000D cellulosic ultrafiltration membranes to supernatant, period adds its equal-volume pure
Change water, stop when being concentrated into 1/3rd of original volume；
F) ferment：Centrifugation is proceeded in fermentation tank, dissolves centrifugation to form suspension with liquid is concentrated by ultrafiltration, add 1-
5% aspergillus oryzae, 5r/min, 32 DEG C of fermentation 24-72h, is warming up to 80 DEG C of insulation 15-30min；
G) secondary fermentation：Tank temperature drop adds 3-8% lactic acid bacterias to after 30 DEG C, in fermentation tank, after stirring, 30 DEG C of insulation 24-
36h, is warming up to 80 DEG C of insulation 15-30min;
H) dispensing：Starfish Huang homogenate after fermentation is proceeded into material-compound tank, is proportionally added, 15-50 parts starfish Huang homogenate,
The thick analysis for soybean powder of 13-15 parts, the thick peameal of 13-15 parts, the thick olecranon bean powder of 13-15 parts, 5-10 part PURE WHEYs, 5-10 part yeast
Albumen powder, 5-10 part yolk powders, 0.1-3 part salt, 5-10 part starch, 0.1-1 part thickeners, 0.01-5 part sweeteners, 0.5-8 parts
Spice, 0-1 part essence, it is filling after stirring;
I) sterilize：Retort, 120 DEG C, curing sterilizing 10-15min.
2. a kind of preparation method of starfish Huang nutritional sauce according to claim 1, it is characterised in that the sea described in step a)
Star is yellow, including starfish spermary and ovary.
3. a kind of preparation method of starfish Huang nutritional sauce according to claim 1, it is characterised in that the breast described in step g)
Sour bacterium includes but is not limited to Lactobacillus plantarum, lactobacillus acidophilus, lactobacillus bulgaricus etc..
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611209477.6A CN106616884A (en) | 2016-12-23 | 2016-12-23 | Preparation method of asterias amurensis lutken gonad nutritional paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611209477.6A CN106616884A (en) | 2016-12-23 | 2016-12-23 | Preparation method of asterias amurensis lutken gonad nutritional paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616884A true CN106616884A (en) | 2017-05-10 |
Family
ID=58828317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611209477.6A Pending CN106616884A (en) | 2016-12-23 | 2016-12-23 | Preparation method of asterias amurensis lutken gonad nutritional paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616884A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242524A (en) * | 2017-08-06 | 2017-10-13 | 长沙小新新能源科技有限公司 | A kind of starfish seafood soy-sauce and its production method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389152A (en) * | 2002-07-10 | 2003-01-08 | 烟台芝罘岛海珍品有限公司 | Bioactive star fish food |
| CN102599500A (en) * | 2012-03-09 | 2012-07-25 | 孙全强 | Preparation method for starfish oral liquid |
| CN103815389A (en) * | 2014-03-06 | 2014-05-28 | 湖北工业大学 | Fish-taste pumpkin sauce and preparation method thereof |
| CN105166837A (en) * | 2015-11-03 | 2015-12-23 | 温州科技职业学院 | Method for preparing fish sauce from sea cucumber gonad |
| CN105380223A (en) * | 2015-11-03 | 2016-03-09 | 葛晓军 | Preparation method for high-quality fish sauce |
-
2016
- 2016-12-23 CN CN201611209477.6A patent/CN106616884A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389152A (en) * | 2002-07-10 | 2003-01-08 | 烟台芝罘岛海珍品有限公司 | Bioactive star fish food |
| CN102599500A (en) * | 2012-03-09 | 2012-07-25 | 孙全强 | Preparation method for starfish oral liquid |
| CN103815389A (en) * | 2014-03-06 | 2014-05-28 | 湖北工业大学 | Fish-taste pumpkin sauce and preparation method thereof |
| CN105166837A (en) * | 2015-11-03 | 2015-12-23 | 温州科技职业学院 | Method for preparing fish sauce from sea cucumber gonad |
| CN105380223A (en) * | 2015-11-03 | 2016-03-09 | 葛晓军 | Preparation method for high-quality fish sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107242524A (en) * | 2017-08-06 | 2017-10-13 | 长沙小新新能源科技有限公司 | A kind of starfish seafood soy-sauce and its production method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106721717B (en) | A preparation method of fructus Jujubae juice or fructus Jujubae concentrated clear juice containing high water soluble dietary fiber | |
| CN101720963B (en) | Chlorella drink and manufacturing method thereof | |
| CN104489801B (en) | The preparation method of one seaweed health drink | |
| CN105747166A (en) | Hawthorn jam for promoting digestion and lowering lipid | |
| WO2013081194A1 (en) | Manufacturing process of spirulina potato drink | |
| CN104543860A (en) | Production method and application of concentrated black jerusalem artichoke juice | |
| CN101803777B (en) | Aquatic fruit and vegetable juice anti-oxidation composite beverage and preparation method thereof | |
| CN104531484B (en) | A kind of Bulbus Allii juice, the preparation method of applejack bland | |
| CN105919036A (en) | Hericium erinaceus sweet flour paste and preparation method thereof | |
| CN101695320B (en) | Peanut milk and preparation method | |
| CN1045877C (en) | Natural spirulina drink and its production method | |
| CN108566988A (en) | A kind of production method of novel Rice enriched-Se beans composite beverage | |
| CN105310012A (en) | Cannabis sausage | |
| CN101507485A (en) | Kraut preparation method and product thereof using sweet potato stem and leaf as raw material | |
| CN106616884A (en) | Preparation method of asterias amurensis lutken gonad nutritional paste | |
| KR101676435B1 (en) | Manufacturing method of functional soybean paste and low salt soybean sauce having improved keeping stability manufactured by the same method | |
| KR101110222B1 (en) | A method for preparing red ginseng gochujang using a deep ocean water salt | |
| KR20100076094A (en) | Seaweeds sauce | |
| KR100871669B1 (en) | The method for manufacturing salicomia herbaceal fermented sap | |
| CN106387710A (en) | Low-salt oily salted duck eggs | |
| KR100870586B1 (en) | Process for preparing a laver jam using hea tea laver and use thereof | |
| CN104757655A (en) | Earthworm amino acid beverage and preparation method thereof | |
| CN105886274A (en) | Fructus rhodomyrti and waxberry wine and preparation process thereof | |
| CN104059835A (en) | Pumpkin wine | |
| CN107259544A (en) | A kind of pear ferment rich in protein and selenium zinc nutrition composition and its rapid-result preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170510 |