CN106858415A - A kind of preparation method of the holothurian oral liquid of smelling removal - Google Patents
A kind of preparation method of the holothurian oral liquid of smelling removal Download PDFInfo
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- CN106858415A CN106858415A CN201710249070.4A CN201710249070A CN106858415A CN 106858415 A CN106858415 A CN 106858415A CN 201710249070 A CN201710249070 A CN 201710249070A CN 106858415 A CN106858415 A CN 106858415A
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Abstract
The invention discloses a kind of preparation method of the holothurian oral liquid of smelling removal, the present invention removes the fishy smell materials such as urea, amine, low molecular acid using boiling water scalding method, sea cucumber adds papain, compound protease and gingerol to digest jointly after crushing, the raw meats such as aldehyde, ketone is hidden composition and oxidation reaction, aldolisation or esterification occur, weaken peculiar smell, apple, hawthorn extract are added in the enzymolysis liquid for obtaining, using in organic acid therein and the fishy smell material such as methyl mercaptan, afterwards with matrimony vine, Momordica grosvenori, maize extract seasoning.The inventive method is simple, effect is significant, neither influences the active ingredient of product, also been removed most fishy smell material, and oral liquid mouthfeel more preferably and low cost, meets the demand of large-scale production.
Description
Technical field
The invention belongs to marine biotechnology and technical field of functional food, more particularly, to a kind of sea of smelling removal
Join the preparation method of oral liquid.
Background technology
Sea cucumber is rare high protein, low fat, low sugar, the natural nutrient food without cholesterol in the world, is current medicine
Homologous, tonifying both YIN and YANG the Miraculous Animal of food.Its nutritional ingredient is not only enriched, and balanced, reasonable, and people are compared to be big
Marine nutrition treasure-house.Containing many materials active with important biomolecule in sea cucumber, including holothurin, sea cucumber polysaccharide,
Sea cucumber soap former times, many skins of sea cucumber, aliphatic acid, sea cucumber Ganglioside etc., it has anti-cancer and cancer-preventing, antitumor, enhancing immunity of organism
Power, anticoagulation, anti-aging and it is antiviral the effects such as, so sea cucumber has huge Research Prospects.
The edible way in sea cucumber mainly has fresh sea cucumber, dried sea-cucumber, instant holothurian at present, but this several method is all present
The low problem of edible inconvenience, nutrition leak, digestibility.So sea cucumber macro-nutrients are digested into small point by us
Son, is more easy to absorb, and oral liquid formulation is uncapped ready-to-drink, instant.But sea cucumber fishy smell weight in itself, is very difficult to remove, and causes mouthfeel
Difference, consumer is difficult to be received, therefore it is just necessary to research and develop the holothurian oral liquid of a smelling removal.
The content of the invention
The invention provides a kind of preparation method of the holothurian oral liquid of smelling removal.
The purpose of the present invention is achieved through the following technical solutions：
The invention provides a kind of preparation method of the holothurian oral liquid of smelling removal, comprise the following steps：
S1. sea cucumber preprocessing：By sea cucumber segment, scalding 2 ~ 3 minutes in boiling water；
S2. the preparation of sea cucumber hydrolysate：Sea cucumber after scalding is crushed, 1 ~ 3 times of weight portion water of addition, addition papain,
Compound protease and gingerol are digested, and obtain sea cucumber hydrolysate；
S3. processed with deodorization in organic acid：Apple and hawthorn are enucleated, the water for being separately added into 1 times of weight portion is squeezed the juice；By in S2
The sea cucumber hydrolysate for obtaining mixes with cider, haw juice in S3, carries out destroy the enzyme treatment, filtering, takes supernatant；
S4. seasoning：Matrimony vine, Momordica grosvenori, corn are cleaned, according to 1:1:3 ratio mixing, adds 5 times of water of weight portion through steaming
Boil, microwave abstracting, be filtrated to get baste, baste is mixed with supernatant in S3, the holothurian oral liquid is obtained after sterilizing；
In S2, papain, the enzyme concentration of compound protease are 1000U/g ~ 8000U/g, and the addition of gingerol accounts for sea cucumber
The 0.3 ~ 0.6% of weight, the condition of enzymolysis：PH is 6 ~ 9, and enzymolysis time is 5 ~ 10h, and hydrolysis temperature is 37 ~ 60 DEG C.
The present invention removes the fishy smell materials such as urea, amine, low molecular acid using boiling water scalding method, and sea cucumber adds after crushing
Papain, compound protease and gingerol are digested jointly, make the raw meats such as aldehyde, ketone hide composition occur oxidation reaction, aldolisation or
Esterification, weakens peculiar smell, and apple, hawthorn extract are added in the enzymolysis liquid for obtaining, and is neutralized using organic acid therein
The fishy smell material such as methyl mercaptan, afterwards with matrimony vine, Momordica grosvenori, maize extract seasoning.
Preferably, in S2, papain, the enzyme concentration of compound protease are 3000U/g ~ 6000U/g.
Preferably, the mixing ratio of the papain and compound protease is 1:1.
Preferably, in S3 sea cucumber hydrolysate, cider, haw juice according to 10:2:1 ratio mixing.
Preferably, matrimony vine, Momordica grosvenori, corn are cleaned in S4, according to 1:1:3 ratio mixing.
Preferably, enzyme-removal temperature is 100 DEG C in S3, and the enzyme time of going out is for 10min.
Preferably, in S4 in baste and S3 supernatant according to 5:1 weight ratio is mixed.
Preferably, the temperature for being sterilized in S4 is 75 ~ 90 DEG C, and is incubated 15 ~ 20 seconds.
Compared with prior art, the invention has the advantages that and beneficial effect：
The sea cucumber that the present invention is provided, resolves into polypeptide in the presence of enzyme, using a large amount of fishy smell materials of enzyme digestion reaction, while using
Organic acid treatment, covers remaining a small amount of fishy smell material, do not influenceed while removal fishy smell material in extract solution other effectively into
The content and property divided, meet the standard of health products.The inventive method is simple, effect is significant, neither influence product it is effective into
Point, fishy smell can be fully removed, what is used during removal fishy smell is all natural plants or its extract, and food is with respect to green health.
It is with low cost, can industrialize, meet large-scale production, with good development prospect.
Specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment, but embodiment does not do any type of to the present invention
Limit.Unless stated otherwise, the reagent for using of the invention, method and apparatus are the art conventional reagent, method and apparatus.
Unless stated otherwise, agents useful for same of the present invention and material are purchased in market.
Embodiment 1：
（1）The scalding treatment of sea cucumber
The once purged vertical profile of fresh sea cucumber is crosscutting into 4 sections again, and scalding removes urea, amine, low molecular acid etc. in 2 ~ 3 minutes in boiling water
Fishy smell material.
（2）The preparation of sea cucumber hydrolysate
Sea cucumber after scalding, size-reduced machine is crushed, and adds 1 times of deionized water of weight, adds papain, compound protein
Enzyme, enzyme concentration is 1000U/g, adds the gingerol of 0.5% sea cucumber weight, and enzymatic hydrolysis condition pH is 6, and enzymolysis time is that 5h digests temperature
Spend is 37 DEG C.
（3）Processed with deodorization in organic acid
Apple and hawthorn are cleaned respectively, is enucleated, add the deionized water of 1 times of weight to squeeze the juice respectively.By step（2）The sea cucumber of acquisition
Enzymolysis liquid, cider, haw juice are according to 10:2:1 ratio mixing.
Mixture is gone out enzyme 10min at 100 DEG C, supernatant is protein enzymatic hydrolyzate after filtering.
（4）Seasoning
Matrimony vine, Momordica grosvenori, corn are cleaned, according to 1:1:3 ratio mixing, plus 5 times of water of quality through boiling, microwave abstracting,
Filtering obtains baste, with step（3）The enzymolysis liquid of acquisition is according to 5:1 ratio is mixed to get final products.
（5）Filling sterilizing
Step 4 gained holothurian oral liquid is filled to 30 or 50ml medicines glass bottle, after gland, under the conditions of 75 ~ 90 DEG C, insulation 15 ~
Sterilized within 16 seconds, obtained finished product.
Embodiment 2：
（1）The scalding treatment of sea cucumber
The once purged vertical profile of fresh sea cucumber is crosscutting into 4 sections again, and scalding removes urea, amine, low molecular acid etc. in 2 ~ 3 minutes in boiling water
Fishy smell material.
（2）The preparation of sea cucumber hydrolysate
Sea cucumber after scalding, size-reduced machine is crushed, and adds 2 times of deionized waters of weight, adds papain, compound protein
Enzyme, enzyme concentration is 5000U/g, adds the gingerol of 0.5% sea cucumber weight, and enzymatic hydrolysis condition pH is 8, and enzymolysis time is that 6h digests temperature
Spend is 37 DEG C.
（3）Processed with deodorization in organic acid
Apple and hawthorn are cleaned respectively, is enucleated, add the deionized water of 1 times of weight to squeeze the juice respectively.By step（2）The sea cucumber of acquisition
Enzymolysis liquid, cider, haw juice are according to 10:2:1 ratio mixing.
Mixture is gone out enzyme 10min at 100 DEG C, supernatant is protein enzymatic hydrolyzate after filtering.
（4）Seasoning
Matrimony vine, Momordica grosvenori, corn are cleaned, according to 1:1:3 ratio mixing, plus 5 times of water of quality through boiling, microwave abstracting,
Filtering obtains baste, with step（3）The enzymolysis liquid of acquisition is according to 5:1 ratio is mixed to get final products.
（5）Filling sterilizing
Step 4 gained holothurian oral liquid is filled to 30 or 50ml medicines glass bottle, after gland, under the conditions of 75 ~ 90 DEG C, insulation 15 ~
Sterilized within 16 seconds, obtained finished product.
Embodiment 3：
（1）The scalding treatment of sea cucumber
The once purged vertical profile of fresh sea cucumber is crosscutting into 4 sections again, and scalding removes urea, amine, low molecular acid etc. in 2 ~ 3 minutes in boiling water
Fishy smell material.
（2）The preparation of sea cucumber hydrolysate
Sea cucumber after scalding, size-reduced machine is crushed, and adds 3 times of deionized waters of weight, adds papain, compound protein
Enzyme, enzyme concentration is 8000U/g, adds the gingerol of 0.5% sea cucumber weight, and enzymatic hydrolysis condition pH is 9, and enzymolysis time is digested for 10h
Temperature is 37 DEG C.
（3）Processed with deodorization in organic acid
Apple and hawthorn are cleaned respectively, is enucleated, add the deionized water of 1 times of weight to squeeze the juice respectively.By step（2）The sea cucumber of acquisition
Enzymolysis liquid, cider, haw juice are according to 10:2:1 ratio mixing.
Mixture is gone out enzyme 10min at 100 DEG C, supernatant is protein enzymatic hydrolyzate after filtering.
（4）Seasoning
Matrimony vine, Momordica grosvenori, corn are cleaned, according to 1:1:3 ratio mixing, plus 5 times of water of quality through boiling, microwave abstracting,
Filtering obtains baste, with step（3）The enzymolysis liquid of acquisition is according to 5:1 ratio is mixed to get final products.
（5）Filling sterilizing
Step 4 gained holothurian oral liquid is filled to 30 or 50ml medicines glass bottle, after gland, under the conditions of 75 ~ 90 DEG C, insulation 15 ~
Sterilized within 16 seconds, obtained finished product.
Embodiment 4：
（1）The scalding treatment of sea cucumber
The once purged vertical profile of fresh sea cucumber is crosscutting into 4 sections again, and scalding removes urea, amine, low molecular acid etc. in 2 ~ 3 minutes in boiling water
Fishy smell material.
（2）The preparation of sea cucumber hydrolysate
Sea cucumber after scalding, size-reduced machine is crushed, and adds 2 times of deionized waters of weight, adds papain, compound protein
Enzyme, enzyme concentration is 6000U/g, adds the gingerol of 0.5% sea cucumber weight, and enzymatic hydrolysis condition pH is 8, and enzymolysis time is that 7h digests temperature
Spend is 37 DEG C.
（3）Processed with deodorization in organic acid
Apple and hawthorn are cleaned respectively, is enucleated, add the deionized water of 1 times of weight to squeeze the juice respectively.By step（2）The sea cucumber of acquisition
Enzymolysis liquid, cider, haw juice are according to 10:2:1 ratio mixing.
Mixture is gone out enzyme 10min at 100 DEG C, supernatant is protein enzymatic hydrolyzate after filtering.
（4）Seasoning
Matrimony vine, Momordica grosvenori, corn are cleaned, according to 1:1:3 ratio mixing, plus 5 times of water of quality through boiling, microwave abstracting,
Filtering obtains baste, with step（3）The enzymolysis liquid of acquisition is according to 5:1 ratio is mixed to get final products.
（5）Filling sterilizing
Step 4 gained holothurian oral liquid is filled to 30 or 50ml medicines glass bottle, after gland, under the conditions of 75 ~ 90 DEG C, insulation 15 ~
Sterilized within 16 seconds, obtained finished product.
Comparative example 1：On the basis of embodiment 1, gingerol is added without, other are with embodiment 1.
Fishy smell is evaluated：
The product that embodiment 1 ~ 4 and comparative example 1 are prepared is carried out the test of fishy smell mouthfeel, is made up of 8 professional persons and commented
Valency group, evaluation criterion is as shown in table 1：
Table 1
| Standards of grading | Fishy smell weight | Fishy smell is thin | Substantially without fishy smell |
| Score value (divides) | 2~3 | 3~5 | 6~8 |
Wherein, the test result of embodiment 1 ~ 4 and comparative example 1 is as shown in table 2：
Table 2
| Numbering | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Comparative example 1 |
| Total score | 56 | 54 | 64 | 62 | 32 |
Wherein, the product test personnel of embodiment 1 ~ 4 represent that, substantially without fishy smell, the product of comparative example 1 has 3 people to react fishy smell
Weight, has 5 people reaction fishy smell thin, can be contrasted from result above and found out, product provided in an embodiment of the present invention can be from enzymolysis
Preferably reacted in degree, fishy smell material is resolved into polypeptide in the presence of enzyme, using a large amount of fishy smell materials of enzyme digestion reaction.
Claims (8)
1. a kind of preparation method of the holothurian oral liquid of smelling removal, it is characterised in that comprise the following steps：
S1. sea cucumber preprocessing：By sea cucumber segment, scalding 2 ~ 3 minutes in boiling water；
S2. the preparation of sea cucumber hydrolysate：Sea cucumber after scalding is crushed, 1 ~ 3 times of weight portion water of addition, addition papain,
Compound protease and gingerol are digested, and obtain sea cucumber hydrolysate；
S3. processed with deodorization in organic acid：Apple and hawthorn are enucleated, the water for being separately added into 1 ~ 2 times of weight portion is squeezed the juice；By S2
In the sea cucumber hydrolysate that obtains mix with cider, haw juice in S3, carry out destroy the enzyme treatment, filter, take supernatant；
S4. seasoning：Matrimony vine, Momordica grosvenori, corn are cleaned, added 3 ~ 7 times of water of weight portion through boiling, microwave abstracting, filtered
To baste, baste is mixed with supernatant in S3, the holothurian oral liquid is obtained after sterilizing；
In S2, papain, the enzyme concentration of compound protease are 1000U/g ~ 8000U/g, and the addition of gingerol accounts for sea cucumber
The 0.3 ~ 0.6% of weight, the condition of enzymolysis：PH is 6 ~ 9, and enzymolysis time is 5 ~ 10h, and hydrolysis temperature is 37 ~ 60 DEG C.
2. preparation method according to claim 1, it is characterised in that in S2, papain, compound protease it is enzyme-added
Amount is 3000U/g ~ 6000U/g.
3. preparation method according to claim 1 and 2, it is characterised in that the papain and compound protease
Mixing ratio is 1:1.
4. preparation method according to claim 1, it is characterised in that clean matrimony vine, Momordica grosvenori, corn in S4, according to
1:1:3 ratio mixing.
5. preparation method according to claim 1, it is characterised in that in S3 sea cucumber hydrolysate, cider, haw juice according to
10:2:1 ratio mixing.
6. preparation method according to claim 1, it is characterised in that enzyme-removal temperature is 100 DEG C in S3, the enzyme time of going out is
10min。
7. preparation method according to claim 1, it is characterised in that in S4 baste with supernatant in S3 according to 5:1
Weight ratio is mixed.
8. preparation method according to claim 1, it is characterised in that the temperature sterilized in S4 is 75 ~ 90 DEG C, and is incubated 15
~ 20 seconds.
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Cited By (7)
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| CN107334010A (en) * | 2017-07-05 | 2017-11-10 | 山东圣洲海洋生物科技股份有限公司 | Strawberry sea cucumber beverage and preparation method thereof |
| CN107455753A (en) * | 2017-07-05 | 2017-12-12 | 山东圣洲海洋生物科技股份有限公司 | A kind of sea cucumber peptide oral liquid and its preparation technology |
| CN107549792A (en) * | 2017-09-13 | 2018-01-09 | 山东圣洲海洋生物科技股份有限公司 | A kind of sea cucumber peptide composite nutrition powder and its preparation technology |
| CN107692202A (en) * | 2017-09-25 | 2018-02-16 | 常州市天宁区鑫发织造有限公司 | A kind of preparation method of holothurian oral liquid |
| CN112617185A (en) * | 2020-12-24 | 2021-04-09 | 大连海洋大学 | Sea cucumber nutrient solution processing method capable of reducing polysaccharide loss and free of fishy smell |
| CN114246281A (en) * | 2021-12-27 | 2022-03-29 | 山东佛坤投资有限公司 | Oyster peptide and sea cucumber peptide sports flavor beverage and preparation method thereof |
| CN115590161A (en) * | 2022-07-07 | 2023-01-13 | 辽宁省海洋水产科学研究院（Cn） | Sea cucumber powder and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334010A (en) * | 2017-07-05 | 2017-11-10 | 山东圣洲海洋生物科技股份有限公司 | Strawberry sea cucumber beverage and preparation method thereof |
| CN107455753A (en) * | 2017-07-05 | 2017-12-12 | 山东圣洲海洋生物科技股份有限公司 | A kind of sea cucumber peptide oral liquid and its preparation technology |
| CN107549792A (en) * | 2017-09-13 | 2018-01-09 | 山东圣洲海洋生物科技股份有限公司 | A kind of sea cucumber peptide composite nutrition powder and its preparation technology |
| CN107692202A (en) * | 2017-09-25 | 2018-02-16 | 常州市天宁区鑫发织造有限公司 | A kind of preparation method of holothurian oral liquid |
| CN112617185A (en) * | 2020-12-24 | 2021-04-09 | 大连海洋大学 | Sea cucumber nutrient solution processing method capable of reducing polysaccharide loss and free of fishy smell |
| CN114246281A (en) * | 2021-12-27 | 2022-03-29 | 山东佛坤投资有限公司 | Oyster peptide and sea cucumber peptide sports flavor beverage and preparation method thereof |
| CN115590161A (en) * | 2022-07-07 | 2023-01-13 | 辽宁省海洋水产科学研究院（Cn） | Sea cucumber powder and preparation method thereof |
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