CN107484984B - Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide and its preparation method - Google Patents

Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide and its preparation method Download PDF

Info

Publication number
CN107484984B
CN107484984B CN201710905450.9A CN201710905450A CN107484984B CN 107484984 B CN107484984 B CN 107484984B CN 201710905450 A CN201710905450 A CN 201710905450A CN 107484984 B CN107484984 B CN 107484984B
Authority
CN
China
Prior art keywords
sea cucumber
stichopus japonicus
water
heating
enzymolysis
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.)
Active
Application number
CN201710905450.9A
Other languages
Chinese (zh)
Other versions
CN107484984A (en
Inventor
孔令娟
迟玉森
郑琳
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201710905450.9A priority Critical patent/CN107484984B/en
Publication of CN107484984A publication Critical patent/CN107484984A/en
Application granted granted Critical
Publication of CN107484984B publication Critical patent/CN107484984B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65Addition of, or treatment with, microorganisms or enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a stichopus japonicus oral liquid rich in sea cucumber active polysaccharide, which is characterized by being prepared from dried sea cucumber, complex enzyme, natural masking fishy smell-removing juice, cane sugar, citric acid, malic acid and water; the natural masking and fishy smell removing juice is prepared from cassia bark, orange peel, star anise and water; the process comprises the steps of soaking, processing, chopping, heating, adding protease, carrying out primary enzymolysis, heating and cooling after the primary enzymolysis, adding glycosidase, carrying out secondary enzymolysis, heating and cooling after the secondary enzymolysis, carrying out coarse filtration, ultrafiltration and blending to obtain a finished product; by utilizing a time-sharing and segmented degradation technology, a glycosidase degradation technology is introduced in the later stage of protease degradation, so that the degraded sea cucumber liquid contains rich active oligosaccharides; the natural masking and fishy smell removing technology and formula are adopted, and the masking agent is used, so that the content of active oligosaccharide in the oral liquid is ensured, and an ideal using effect is achieved.

Description

Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide and its preparation method
The technical field is as follows:
the invention relates to the technical field of stichopus japonicus processing, in particular to a stichopus japonicus oral liquid rich in sea cucumber active polysaccharide and a preparation method thereof.
Background art:
sea cucumber, belonging to the class holothuria (Holothuroidea), is a marine echinoderm living in seaside to 8000 m, has been known for over six hundred million years to date, and is fed by submarine algae and plankton. The sea cucumber is listed as a good tonifying product since ancient times, contains more than 50 nutrient components, has balanced and reasonable content, is scientifically proved that the nutrient composition proportion of the sea cucumber accords with the ideal mode of human body tonifying, and the sea cucumber mucopolysaccharide, holothurin, amino acid, polypeptide and other active components contained in the sea cucumber have the physiological functions of improving the immunity of the organism, resisting fatigue, aging, tumors, tonifying the kidney, strengthening the body and the like.
The sea cucumber has high nutritive value, and each hundred grams of the sea cucumber contains 14.9 grams of protein, 0.9 gram of fat, 0.4 gram of carbohydrate, 357 mg of calcium, 12 mg of phosphorus and 2.4 mg of iron, and also contains vitamin B1, B2, nicotinic acid and the like.
Modern researches show that the main nutritional health-care functional component in the sea cucumber is sea cucumber mucopolysaccharide, but the content of the functional component in the sea cucumber is very small, and about 0.3 percent of the functional component is contained in 1kg of salt dried sea cucumber. The mucopolysaccharide in the sea cucumber body is low in content, is wrapped by a large amount of sea cucumber protein, and some of the mucopolysaccharide are combined with protein and exist in a glycoprotein form, so that the mucopolysaccharide is not easy to be completely digested, absorbed and utilized by intestines and stomach of a human body, so that the sea cucumber is directly eaten, a large amount of active ingredients are not absorbed and utilized, and the white matter is wasted.
The sea cucumber mucopolysaccharide has lower digestibility for patients with diseases with weak gastrointestinal digestion and absorption functions and can be directly eaten by sea cucumber.
In recent years, many researchers utilize the degradation of protease to carry out in-vitro predigestion on sea cucumber protein, liquefy solid sea cucumber, fully expose mucopolysaccharide wrapped in macromolecular protein, free mucopolysaccharide in glycoprotein combined with proteosome, and greatly improve the digestion, absorption and utilization of active polysaccharide of sea cucumber. The sea cucumber liquefied by enzymolysis is used for preparing the sea cucumber oral liquid, so that the sea cucumber oral liquid is convenient to eat, and the absorption utilization rate is obviously improved.
However, further research shows that the existing sea cucumber oral liquid has the following defects:
1. the sea cucumber mucopolysaccharide which is liberated after enzymolysis has a certain biological activity, but the activity is not very high, and the health care effect is not strong. The low molecular oligosaccharide formed by properly degrading the alpha-1, 4 glycosidase has higher physiological activity and better immunoregulation effect after being taken. Animal experiment results show that the formed low molecular oligosaccharide has a tumor inhibition rate of over 80 percent on solid tumors formed by mice inoculated with S180 ascites tumor cells subcutaneously by administration of proper oral dosage. Moreover, pathological tissue slices of mice tumors in experimental groups show that the sea cucumber oligosaccharide can not only directly kill normal cells, i.e. has no toxicity, but also can not directly kill tumor cells.
In other words, the sea cucumber mucopolysaccharide is degraded or dissociated by protease, which cannot exert the better activity, and must be further degraded into low molecular oligosaccharide, so that the physiological activity can be higher.
2. Sea cucumber is a marine product, and the enzymolysis liquid has a large fishy smell and is difficult to swallow after being processed into oral liquid. At present, three methods are mainly used for treatment, namely, a large amount of sugar is added to reduce the fishy smell. However, the fishy smell is very strong in taste, and although the added sugar can reduce certain fishy smell, the effect is not particularly ideal, and the added sugar is too much, so that consumers are not willing to accept the fishy smell; the second is that the enzymolysis liquid is diluted in a large amount to reduce the fishy smell, and then a certain amount of sugar is added to reduce the fishy smell. The oral liquid has lower sugar content than the first method, and much lower fishy smell. However, this method has a disadvantage that if the sugar content and the fishy smell are acceptable to consumers, a large amount of dilution is necessary, so that the content of the effective ingredient in the oral liquid becomes very low, and it is difficult to achieve the desired effect after administration. Thirdly, yeast is inoculated in the sea cucumber enzymolysis liquid, and part of fishy smell substances are utilized in the growth process of the yeast to reduce the fishy smell. However, the method has the defects that the growth of yeast is influenced by temperature, sea cucumber liquid components and the like, the growth process is difficult to control accurately, and the utilization degree of fishy smell substances cannot be guaranteed to be consistent in each batch, so that the fishy smell of the fermented sea cucumber liquid is removed well and poor, the formula of the oral liquid cannot be fixed, and the product quality is difficult to guarantee. Moreover, some peculiar smell substances are generated in the yeast metabolism process, and the treated fermentation liquor not only has unstable and undesirable fishy smell removal, but also has unpleasant fermentation peculiar smell. Meanwhile, the original active peptide, amino acid and other nutritional ingredients in the sea cucumber enzymolysis liquid are utilized by the saccharomycetes, and the biological activity and the health care value of the sea cucumber enzymolysis liquid are also influenced.
The invention content is as follows:
the invention aims to overcome the defects of the prior art and provide the stichopus japonicus oral liquid rich in the active polysaccharide of the stichopus japonicus
The invention also aims to provide a method for preparing the stichopus japonicus oral liquid rich in the active polysaccharides of the stichopus japonicus.
The invention mainly solves the problems that the existing sea cucumber oral liquid can not better exert the activity of the sea cucumber and the taste is difficult to achieve the ideal effect.
The technical scheme of the invention is as follows: a Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide is characterized by being prepared from dried Stichopus japonicus, complex enzyme, natural masking fishy smell-removed juice, sucrose, citric acid, malic acid and water; the natural masking and fishy smell removing juice is prepared from cassia bark, orange peel, star anise and water.
The invention relates to a method for preparing stichopus japonicus oral liquid rich in sea cucumber active polysaccharide, which is characterized by comprising the following process steps:
soaking dried sea cucumbers, namely soaking the dried sea cucumbers in purified tap water for 5-24 hours, and changing water every 2-4 hours, wherein the water consumption for each soaking is 3-15 times of the weight of the sea cucumbers;
b, sea cucumber treatment, namely cutting open the soaked sea cucumbers, removing residual internal organs and silt mixed in the internal organs, cleaning and draining for later use;
c, cutting the sea cucumbers, adding purified water into the washed sea cucumbers according to 3-12 times of the dry weight of the sea cucumbers, and cutting the sea cucumbers in a stirring cutter;
d, heating the sea cucumber, namely adding the chopped sea cucumber into a stainless steel jacketed kettle, starting steam, heating while stirring, stopping heating when the temperature of feed liquid reaches 60-100 ℃, and maintaining for 5-30 minutes;
e, adding protease, adding purified water which is 1-3 times of the weight of the dried sea cucumber into the heated sea cucumber, introducing cooling water into the interlayer, starting a stirrer, adding the weighed protease 1398 while stirring when the temperature of the material is reduced to 20-60 ℃, and adding 1000-20000 protease per 100g of the dried sea cucumber;
f, carrying out primary enzymolysis, adding protease, feeding the feed liquid into a hydrolysis kettle, feeding steam into the interlayer, keeping the temperature at 42-45 ℃, and carrying out enzymolysis for 5-20 hours;
g, heating and cooling after primary enzymolysis, starting steam for heating, keeping the temperature of the feed liquid in the sea kettle at 100 ℃ for 5 minutes, quickly introducing cooling water into the interlayer, and cooling to reduce the temperature of the feed liquid to below 40 ℃ within 20 minutes;
adding glycosidase, adding alpha-1, 4 glycosidase, stirring and adding enzyme in an amount of 200-;
i, performing secondary enzymolysis, adding glycosidase, introducing steam into an interlayer of the hydrolysis kettle, preserving the temperature at 40-60 ℃, and performing enzymolysis for 5-20 hours;
j, heating and cooling after secondary enzymolysis, starting steam for heating to enable the feed liquid in the hydrolysis kettle to reach 100 ℃, maintaining for 5 minutes, quickly introducing cooling water into the interlayer, and cooling to enable the feed liquid to be cooled to below 40 ℃ within 20 minutes;
k, coarse filtration, wherein the cooled feed liquid is coarse filtered to obtain a coarse filtrate; a small amount of incompletely hydrolyzed sea water is returned to the hydrolysis kettle and is subjected to enzymolysis together with the next batch;
l, ultrafiltration, wherein the rough filtrate is subjected to ultrafiltration by an ultrafilter with the molecular weight cutoff of 3000-10000, and the ultrafiltrate is reserved; blending, namely adding the sea cucumber enzymolysis ultrafiltrate, the natural masking fishy smell-removed juice and the sugar acid solution at one time, and supplementing purified water to the designed amount;
the preparation method of the natural masking fishy smell-removing juice comprises the steps of crushing star anise, cassia bark and dried orange peel, sieving by a 20-mesh sieve, adding water, soaking for 4 hours, and heating to boil; boiling for 20 minutes with soft fire, filtering to obtain juice, adding purified water into the filtered juice, and supplementing water until the water is added before boiling; obtaining natural masking and fishy smell removing juice;
the preparation of the sugar acid solution comprises the steps of adding water with the weight equal to that of sugar into the sugar and the citric acid malic acid, heating to boil, and carrying out coarse filtration to remove precipitate impurities in the mixture to obtain the sugar acid solution;
and n, canning and sealing the blended feed liquid, and then carrying out heat preservation and sterilization in a high-pressure sterilization pot at the temperature of 120 ℃ for 20 minutes to obtain the finished product.
Further, the soaking time of the dried sea cucumbers in the step a is 12 hours; the water consumption for each soaking is 8-10 times of the weight of the sea cucumber.
Further, purified water is added into the sea cucumber in the step c according to 8 times of the dry weight of the sea cucumber.
Further, the heating temperature of the feed liquid in the step d is 80 ℃, and the feed liquid is maintained for 15 minutes.
Further, the temperature of the materials in the step e is reduced to 45 ℃, and 1000u of protease is added into every 100g of dried sea cucumbers.
Further, the enzymolysis in the step f is carried out for 12 hours.
Further, the enzyme adding amount in the step h is that 500u of glycosidase is added into every 100g of dried sea cucumber.
Further, the heat preservation in the step i is 50 ℃, and the enzymolysis is carried out for 8 hours.
Further, the molecular weight cut-off of the rough filtrate in the step I is 5000.
The invention is guided by the theory of traditional medicated diet and the theory of modern food science, fully utilizes the accumulated experiences of Chinese medicated diet and traditional health care diet for thousands of years, adopts advanced biological enzymolysis technology and natural masking deodorization process formula, and develops the health care food which can obviously improve the immunologic function of human body. Sea cucumber belongs to echinoderm, and is a reputable of ginseng in the sea. The nutrition analysis shows that the sea cucumber contains rich and high-quality protein, and in addition, contains sterol, triterpenoid alcohol, rich iodine, calcium, phosphorus and other inorganic elements beneficial to human bodies, and has the function of promoting and improving the synthesis capacity of DNA and RNA in organisms. The sea cucumber contains abundant marine bioactive polysaccharides, such as aminobiose, mucopolysaccharide sulfate and u-fucoidin, and has the effects of remarkably improving the immunity of the organism and blocking the carcinogenic activity of carcinogenic fungi and aflatoxin. Studies show that sea cucumber mucopolysaccharide (HLMP) is a strong immunopotentiator, and the HLMP plays a role in activating a mononuclear-macrophage system of an organism and has a very good effect of enhancing the immune function of patients with malignant diseases. The medical clinical research shows that the sea cucumber active polysaccharide preparation can play a role in tonifying the body, and can help to recover the physical strength and prolong the life cycle of a patient with dyscrasia tumor with low body immunity after chemotherapy. Animal experiment research shows that the active polysaccharide extracted from sea cucumber has obvious and effective effects on improving phagocytic function of mouse macrophage by delayed allergy (DFH) of mouse, generating mouse antibody, and influencing thymus index and spleen index of mouse, and the tumor inhibition rate of ascites tumor S-180 of mouse can reach more than 70%. Clinical application shows that the traditional Chinese medicine composition has good effects on the generation of leucocytes and the increase of body resistance of patients after chemotherapy.
The protease 1398 is a biocatalyst for catalyzing protein hydrolysis into more easily absorbed and utilized peptide, amino acid, etc., and can hydrolyze sea cucumber protein into amino acid and partial low molecular active peptide. Through degradation, not only can the sea cucumber protein be degraded into small molecular substances which are easier to absorb and utilize, but also the active polysaccharide HLMP embedded in the sea cucumber protein and therapeutic groups thereof can be fully exposed, and the sea cucumber protein is easier to directly and efficiently absorb and utilize to play a role.
Alpha-1, 4 glycosidase is an enzyme specially used for hydrolyzing macromolecular polysaccharide, and can partially hydrolyze mucopolysaccharide in sea cucumber into low molecular active oligosaccharide.
Sucrose, as a food sweetener, imparts a better mouth feel to the product.
The aniseed, the cassia bark and the dried orange peel are natural flavoring agents, and are matched according to a proper proportion to prepare the natural masking fishy smell-removing juice, so that unpleasant sea fishy smell of sea cucumber products can be masked, the sea cucumber products are better in taste, and the problem of reduction of content of effective components caused by large-scale dilution is avoided.
Compared with the prior art, the manufacturing method of the stichopus japonicus oral liquid rich in the sea cucumber active polysaccharide has outstanding substantive characteristics and remarkable progress, 1, a glycosidase degradation technology is introduced in the later period of protease explanation by utilizing a time-sharing segmented degradation technology, so that the degraded sea cucumber oral liquid contains rich active oligosaccharide; 2. the natural masking and fishy smell removing technology and formula are adopted, and the masking agent is used, so that the content of active oligosaccharide in the oral liquid is ensured, and an ideal using effect is achieved.
Description of the drawings:
FIG. 1 is a process flow diagram of the present invention.
The specific implementation mode is as follows:
for a better understanding and appreciation of the invention, reference will now be made in detail to specific embodiments thereof, which are illustrated in the accompanying drawings; the examples are given solely for the purpose of illustration and are not intended to limit the scope of the invention.
The natural masking fishy smell removing juice is prepared by pulverizing fructus Anisi Stellati 1.2g, cortex Cinnamomi Japonici 1.5g, and pericarpium Citri Tangerinae 6g, sieving with 20 mesh sieve, adding 100ml water, soaking for 4 hr, and heating to boil; boiling with slow fire for 20 min, filtering to obtain juice, adding purified water to the juice, and adding water before boiling.
Example 1, referring to fig. 1, taking 1000ml of oral liquid as an example, the dosage of each raw material is as follows: 100g of dried sea cucumber, 10500u of compound protease, 5ml of natural masking fishy smell removing juice, 150g of cane sugar, 1.5g of citric acid, 1.0g of malic acid and the balance of water.
The invention relates to a method for preparing stichopus japonicus oral liquid rich in sea cucumber active polysaccharide, which comprises the following process steps:
1. 100g of dried sea cucumber is soaked in pure tap water for 12 hours, water is changed every 2 to 4 hours, and the water consumption for each soaking is 8 to 10 times of the weight of the dried sea cucumber;
2. cutting open the soaked sea cucumber, removing residual internal organs and silt mixed in the internal organs, cleaning and draining for later use;
3. adding purified water into the washed sea cucumber according to 8 times of the dry weight of the sea cucumber, and chopping the sea cucumber in a stirring chopper;
4. putting the cut sea cucumbers into a stainless steel jacketed kettle, starting steam, heating while stirring, stopping heating when the temperature of feed liquid reaches 80 ℃, and maintaining for 15 minutes;
5. adding purified water 2 times the weight of the raw material dried sea cucumber, introducing cooling water into the interlayer, starting a stirrer, reducing the temperature of the feed liquid, and adding weighed 139810000 u of protease while stirring when the temperature of the feed liquid is reduced to 45 ℃;
6. after adding enzyme, feeding the feed liquid into a hydrolysis kettle, adding a small amount of steam into the interlayer, keeping the temperature at 42-45 ℃, and performing enzymolysis for 12 hours;
7. starting steam to heat, keeping the feed liquid in the sea kettle at 100 deg.C for 5 min, rapidly introducing cooling water into the interlayer, and cooling to below 40 deg.C within 20 min;
8. then adding alpha-1, 4 glycosidase, and adding the alpha-1, 4 glycosidase with the enzyme addition amount of 500u while stirring;
9. after adding enzyme, introducing a small amount of steam into the interlayer of the hydrolysis kettle, keeping the temperature at 50 ℃, and performing enzymolysis for 8 hours;
10. starting steam to heat, keeping the feed liquid in the sea kettle at 100 deg.C for 5 min, rapidly introducing cooling water into the interlayer, and cooling to below 40 deg.C within 20 min;
11. coarsely filtering the cooled feed liquid to obtain coarse filtrate; a small amount of incompletely hydrolyzed sea water is returned to the hydrolysis kettle and is subjected to enzymolysis together with the next batch;
12. ultrafiltering the crude filtrate with ultrafilter with molecular weight cutoff of 5000 to obtain ultrafiltrate;
13. preparing a sugar acid solution, namely weighing 150g of sucrose, 1.5g of citric acid and 1.0g of malic acid, adding 150ml of water, heating to boil, and carrying out coarse filtration to remove precipitated impurities;
14. adding sea cucumber enzymolysis ultrafiltrate, natural masking fishy smell-removed juice and sugar acid solution at a designed proportion at one time, and supplementing purified water to the designed amount;
15. canning and sealing the blended material liquid, and sterilizing in a high-pressure sterilization pot at 120 deg.C for 20 min to obtain the final product.
Example 2, referring to fig. 1, a method for preparing an oral liquid of stichopus japonicus rich in sea cucumber active polysaccharide comprises the following process steps:
1. soaking dried sea cucumber in purified tap water for 5 hours, and changing water every 2-4 hours, wherein the water consumption for each soaking is 15 times of the weight of the sea cucumber;
2. cutting open the soaked sea cucumber, removing residual internal organs and silt mixed in the internal organs, cleaning and draining for later use;
3. adding purified water into the washed sea cucumber according to 3 times of the dry weight of the sea cucumber, and chopping the sea cucumber in a stirring chopper;
4. putting the cut sea cucumbers into a stainless steel jacketed kettle, starting steam, heating while stirring, stopping heating when the temperature of feed liquid reaches 60 ℃, and maintaining for 30 minutes;
5. adding purified water 1 time of the weight of the raw material sea cucumber, introducing cooling water into the interlayer, starting a stirrer, reducing the temperature of the feed liquid, adding weighed protease 1398 while stirring when the temperature of the feed liquid is reduced to 20 ℃, and adding 1000u protease per 100g of dried sea cucumber;
6. after adding enzyme, feeding the feed liquid into a hydrolysis kettle, adding a small amount of steam into the interlayer, preserving the temperature at 42-45 ℃, and performing enzymolysis for 20 hours;
7. starting steam for heating, maintaining the feed liquid in the sea kettle at 100 deg.C for 5 min, rapidly introducing cooling water into the interlayer, and cooling to below 40 deg.C within 20 min;
8. then adding alpha-1, 4 glycosidase, stirring and adding enzyme, wherein the amount of the added enzyme is 2000u per 100g of dried sea cucumber;
9. adding enzyme, introducing a small amount of steam into the interlayer of the hydrolysis kettle, keeping the temperature at 40 ℃, and performing enzymolysis for 20 hours;
10. starting steam for heating, maintaining the feed liquid in the sea kettle at 100 deg.C for 5 min, rapidly introducing cooling water into the interlayer, and cooling to below 40 deg.C within 20 min;
11. coarsely filtering the cooled feed liquid to obtain coarse filtrate; a small amount of incompletely hydrolyzed sea water is returned to the hydrolysis kettle and is subjected to enzymolysis together with the next batch;
12. ultrafiltering the crude filtrate with ultrafilter with molecular weight cutoff of 3000, and keeping the ultrafiltrate for use;
13. preparing sugar acid solution, weighing sucrose, citric acid and malic acid, adding water with the same weight as sugar, heating to boil, and coarse filtering to remove precipitate impurities;
14. adding sea cucumber enzymolysis ultrafiltrate, natural masking fishy smell-removed juice and sugar acid solution at a designed proportion at one time, and supplementing purified water to the designed amount;
15. canning and sealing the blended material liquid, and sterilizing in a high-pressure sterilization pot at 120 deg.C for 20 min to obtain the final product.
Example 3, referring to fig. 1, a method for preparing an oral liquid of stichopus japonicus rich in sea cucumber active polysaccharide comprises the following process steps:
1. soaking dried sea cucumber in purified tap water for 24 hours, and changing water every 2-4 hours, wherein the water consumption for each soaking is 3 times of the weight of the sea cucumber;
2. cutting open the soaked sea cucumber, removing residual internal organs and silt mixed in the internal organs, cleaning and draining for later use;
3. adding purified water into the washed sea cucumbers according to 12 times of the dry weight of the sea cucumbers, and chopping the sea cucumbers in a stirring chopper;
4. putting the cut sea cucumbers into a stainless steel jacketed kettle, starting steam, heating while stirring, stopping heating when the temperature of feed liquid reaches 100 ℃, and maintaining for 5 minutes;
5. when the temperature of the material is reduced to 60 ℃, adding weighed protease 1398 while stirring, and adding 20000u protease per 100g of dried sea cucumber;
6. after adding enzyme, feeding the feed liquid into a hydrolysis kettle, adding a small amount of steam into the interlayer, keeping the temperature at 42-45 ℃, and performing enzymolysis for 5 hours;
7. starting steam for heating, maintaining the feed liquid in the sea kettle at 100 deg.C for 5 min, rapidly introducing cooling water into the interlayer, and cooling to below 40 deg.C within 20 min;
8. then adding alpha-1, 4 glycosidase, stirring and adding 200u enzyme per 100g dried sea cucumber;
9. after adding enzyme, introducing a small amount of steam into the interlayer of the hydrolysis kettle, keeping the temperature at 60 ℃, and performing enzymolysis for 5 hours;
10. starting steam for heating, maintaining the feed liquid in the sea kettle at 100 deg.C for 5 min, rapidly introducing cooling water into the interlayer, and cooling to below 40 deg.C within 20 min;
11. and (4) coarsely filtering the cooled feed liquid to obtain coarse filtrate. A small amount of incompletely hydrolyzed sea water is returned to the hydrolysis kettle and is subjected to enzymolysis together with the next batch;
12. ultrafiltering the crude filtrate with ultrafilter with molecular weight cutoff of 10000 to obtain ultrafiltrate;
13. preparation of a sugar acid solution: weighing sugar, citric acid and malic acid, adding water with the same weight as the sugar, heating to boil, and coarse-filtering to remove precipitate impurities;
14. adding sea cucumber enzymolysis ultrafiltrate, natural masking fishy smell-removed juice and sugar acid solution at a designed proportion at one time, and supplementing purified water to the designed amount;
15. canning and sealing the blended material liquid, and sterilizing in a high-pressure sterilization pot at 120 deg.C for 20 min to obtain the final product.

Claims (10)

1. A Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide is characterized by being prepared from dried Stichopus japonicus, complex enzyme, natural masking fishy smell-removed juice, sucrose, citric acid, malic acid and water; the natural masking fishy smell removing juice is prepared from cassia bark, dried orange peel, star anise and water;
the manufacturing method comprises the following steps: soaking dried sea cucumber, treating the sea cucumber, chopping the sea cucumber, heating the sea cucumber, adding protease, carrying out primary enzymolysis, heating and cooling after the primary enzymolysis, adding glycosidase, carrying out secondary enzymolysis, heating and cooling after the secondary enzymolysis, carrying out coarse filtration, and carrying out ultrafiltration to obtain a finished product;
wherein, the two-step hydrolysis is carried out by adopting a complex enzyme, and the complex enzyme is protease and glycosidase.
2. The method for preparing the stichopus japonicus oral liquid rich in the sea cucumber active polysaccharide in the claim 1 is characterized by comprising the following process steps:
soaking dried sea cucumbers, namely soaking the dried sea cucumbers in purified tap water for 5-24 hours, and changing water every 2-4 hours, wherein the water consumption for each soaking is 3-15 times of the weight of the sea cucumbers;
b, sea cucumber treatment, namely cutting open the soaked sea cucumbers, removing residual internal organs and silt mixed in the internal organs, cleaning and draining for later use;
c, cutting the sea cucumbers, adding purified water into the washed sea cucumbers according to 3-12 times of the dry weight of the sea cucumbers, and cutting the sea cucumbers in a stirring cutter;
d, heating the sea cucumber, namely adding the chopped sea cucumber into a stainless steel jacketed kettle, starting steam, heating while stirring, stopping heating when the temperature of feed liquid reaches 60-100 ℃, and maintaining for 5-30 minutes;
e, adding protease, adding purified water which is 1-3 times of the weight of the dried sea cucumber into the heated sea cucumber, introducing cooling water into the interlayer, starting a stirrer, adding the weighed protease 1398 while stirring when the temperature of the material is reduced to 20-60 ℃, and adding 1000-20000 protease per 100g of the dried sea cucumber;
f, carrying out primary enzymolysis, adding protease, feeding the feed liquid into a hydrolysis kettle, feeding steam into the interlayer, keeping the temperature at 42-45 ℃, and carrying out enzymolysis for 5-20 hours;
g, heating and cooling after primary enzymolysis, starting steam for heating, keeping the temperature of the feed liquid in the sea kettle at 100 ℃ for 5 minutes, quickly introducing cooling water into the interlayer, and cooling to reduce the temperature of the feed liquid to below 40 ℃ within 20 minutes;
adding glycosidase, adding alpha-1, 4 glycosidase, stirring and adding enzyme in an amount of 200-;
i, performing secondary enzymolysis, adding glycosidase, introducing steam into an interlayer of the hydrolysis kettle, preserving the temperature at 40-60 ℃, and performing enzymolysis for 5-20 hours;
j, heating and cooling after secondary enzymolysis, starting steam for heating to enable the feed liquid in the hydrolysis kettle to reach 100 ℃, maintaining for 5 minutes, quickly introducing cooling water into the interlayer, and cooling to enable the feed liquid to be cooled to below 40 ℃ within 20 minutes;
k, coarse filtration, wherein the cooled feed liquid is coarse filtered to obtain a coarse filtrate; returning a small amount of incompletely hydrolyzed sea cucumbers into the hydrolysis kettle, and carrying out enzymolysis together with the next batch;
l, ultrafiltration, wherein the rough filtrate is subjected to ultrafiltration by an ultrafilter with the molecular weight cutoff of 3000-10000, and the ultrafiltrate is reserved; blending, namely adding the sea cucumber enzymolysis ultrafiltrate, the natural masking fishy smell-removed juice and the sugar acid solution at one time, and supplementing purified water to the designed amount;
the preparation method of the natural masking fishy smell-removing juice comprises the steps of crushing star anise, cassia bark and dried orange peel, sieving by a 20-mesh sieve, adding water, soaking for 4 hours, and heating to boil; boiling for 20 minutes with soft fire, filtering to obtain juice, adding purified water into the filtered juice, and supplementing water until the water is added before boiling; obtaining natural masking and fishy smell removing juice;
the preparation of the sugar acid solution comprises the steps of adding water with the weight equal to that of sugar into the sugar, citric acid and malic acid, heating to boil, and carrying out coarse filtration to remove precipitate impurities in the water to obtain the sugar acid solution;
and n, canning and sealing the blended feed liquid, and then carrying out heat preservation and sterilization in a high-pressure sterilization pot at the temperature of 120 ℃ for 20 minutes to obtain the finished product.
3. The method for preparing stichopus japonicus oral liquid rich in sea cucumber active polysaccharide according to claim 2, wherein the soaking time of the dried sea cucumbers in the step a is 12 hours; the water consumption for each soaking is 8-10 times of the weight of the sea cucumber.
4. The method for preparing Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide of claim 2, wherein purified water is added to the Stichopus japonicus in step c in an amount of 8 times of dry weight.
5. The method for preparing Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide as claimed in claim 2, wherein the heating temperature of the material liquid in step d is 80 deg.C, and the temperature is maintained for 15 min.
6. The method for preparing Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide as claimed in claim 2, wherein the temperature of the material in step e is reduced to 45 deg.C, and 1000u protease per 100g dry Stichopus japonicus is added.
7. The method for preparing Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide according to claim 2, wherein the enzymolysis in step f is performed for 12 hr.
8. The method for preparing an oral liquid of stichopus japonicus selenka rich in holothurian active polysaccharides according to claim 2, wherein the enzyme dosage in step h is 500u glycosidase per 100g of dry holothurian.
9. The method for preparing stichopus japonicus oral liquid rich in sea cucumber active polysaccharide according to claim 2, wherein the temperature preservation in step i is 50 ℃, and the enzymolysis is carried out for 8 hours.
10. The method for preparing Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide according to claim 2, wherein the molecular weight cut-off of the crude filtrate in step I is 5000.
CN201710905450.9A 2017-09-29 2017-09-29 Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide and its preparation method Active CN107484984B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710905450.9A CN107484984B (en) 2017-09-29 2017-09-29 Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide and its preparation method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710905450.9A CN107484984B (en) 2017-09-29 2017-09-29 Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide and its preparation method

Publications (2)

Publication Number Publication Date
CN107484984A CN107484984A (en) 2017-12-19
CN107484984B true CN107484984B (en) 2020-11-20

Family

ID=60653794

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710905450.9A Active CN107484984B (en) 2017-09-29 2017-09-29 Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide and its preparation method

Country Status (1)

Country Link
CN (1) CN107484984B (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20230355685A1 (en) * 2019-08-29 2023-11-09 Sucipto KOKADIR Raw material production from stichopus variegatus
CN111789235B (en) * 2020-06-19 2022-12-06 中国海洋大学 Sea cucumber compound enzymolysis method based on fucoidan and protease
CN114574537A (en) * 2022-03-25 2022-06-03 深圳市太丰东方海洋生物科技有限公司 Preparation method of holothuria fuscogongensis active polypeptide

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102382198A (en) * 2010-09-03 2012-03-21 威海中盛海洋生物科技有限公司 Process for extracting holothuria ldeucospilota acidic mucopolysaccharide from holothurian processing liquid and preparing instant lyophilized powder
CN104719970A (en) * 2015-02-27 2015-06-24 蓬莱市海洋生物有限公司 Production process of sea cucumber oral liquid
CN105614750A (en) * 2016-03-11 2016-06-01 淮海工学院 Making method of sea cucumber oral administration stock solution and sea cucumber buccal tablets
CN105821106A (en) * 2016-03-30 2016-08-03 蔡庭守 Method for preparing sea cucumber small molecular peptide

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1281162C (en) * 2002-08-30 2006-10-25 大连轻工业学院 Sea cucumber mucopolysaccharide enriched food and its preparation method
US20070027107A1 (en) * 2005-07-29 2007-02-01 Curt Hendrix Compositions and methods for treating estrogen-dependent diseases and conditions
CN101285826A (en) * 2008-05-23 2008-10-15 中国海洋大学 Sea pumpkin and sea pumpkin product sea pumpkin polysaccharide content determination method

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102382198A (en) * 2010-09-03 2012-03-21 威海中盛海洋生物科技有限公司 Process for extracting holothuria ldeucospilota acidic mucopolysaccharide from holothurian processing liquid and preparing instant lyophilized powder
CN104719970A (en) * 2015-02-27 2015-06-24 蓬莱市海洋生物有限公司 Production process of sea cucumber oral liquid
CN105614750A (en) * 2016-03-11 2016-06-01 淮海工学院 Making method of sea cucumber oral administration stock solution and sea cucumber buccal tablets
CN105821106A (en) * 2016-03-30 2016-08-03 蔡庭守 Method for preparing sea cucumber small molecular peptide

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"海参消化酶的研究进展";王羽等;《中国饲料》;20080705(第13期);第38页左栏 *

Also Published As

Publication number Publication date
CN107484984A (en) 2017-12-19

Similar Documents

Publication Publication Date Title
CN103054113B (en) Composite fruit-vegetable juice beverage with blood sugar decreasing effect
CN103960729B (en) The black garlic drink made from flower of low sugar and preparation method
KR101898846B1 (en) Composition of snail mucus and powder using the same
KR101018065B1 (en) Method for manufacturing health drink using jujube leaf and health drink manufactured by this
CN107484984B (en) Stichopus japonicus oral liquid rich in Stichopus japonicus active polysaccharide and its preparation method
CN103859368A (en) Sea cucumber beverage and production method thereof
CN101991165B (en) Sweet potato leaf-perilla leaf composite beverage and preparation method thereof
CN102309052A (en) Mushroom beverage and preparation method thereof
CN106689948B (en) Collagen composite linolenic acid beverage and preparation method thereof
CN109329834A (en) A kind of fructus lycii fatigue resistant health food and preparation method thereof
CN106343300A (en) Plant beverage with flos rosae rugosae and method for preparing plant beverage
CN113349356A (en) Iceland red-pole ginseng intestine egg nutritional jelly and preparation method thereof
CN113317374A (en) Preparation method of fermented beverage
JP2001231497A (en) Functional food
CN102018158A (en) Aloe jam
CN105212040A (en) A kind of composite nutrition powder containing blank corn and preparation method thereof
CN106497722B (en) Walnut flower pomegranate fruit wine and preparation method thereof
CN101053437A (en) Organic germanium Ge-132 glossy ganoderma beverage and processing method
CN114259012A (en) Populus euphratica alkali formula flour and preparation method thereof
CN111758870A (en) Instant chaenomeles speciosa solid beverage and preparation method thereof
CN105831343A (en) Ginseng ginger tea and preparation method thereof
CN105296323A (en) Preparation method of health honey vinegar
CN113349380A (en) A renal function improving agent containing Concha Ostreae compound peptide and its preparation method
CN103815510A (en) Tremella-lotus seed beverage and preparation method
CN110393246A (en) A kind of oyster drink production method facilitating men's health

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
GR01 Patent grant
GR01 Patent grant