CN107772476A - A kind of sea cucumber ferment and preparation method thereof - Google Patents
A kind of sea cucumber ferment and preparation method thereof Download PDFInfo
- Publication number
- CN107772476A CN107772476A CN201711090359.2A CN201711090359A CN107772476A CN 107772476 A CN107772476 A CN 107772476A CN 201711090359 A CN201711090359 A CN 201711090359A CN 107772476 A CN107772476 A CN 107772476A
- Authority
- CN
- China
- Prior art keywords
- sea cucumber
- slurries
- preparation
- dissolving
- self
- 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
- 241000251511 Holothuroidea Species 0.000 title claims abstract description 107
- 238000000855 fermentation Methods 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 239000002002 slurry Substances 0.000 claims abstract description 57
- 239000007788 liquid Substances 0.000 claims abstract description 47
- 244000268590 Euryale ferox Species 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 26
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 26
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 23
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 23
- 229940082787 spirulina Drugs 0.000 claims abstract description 23
- 108010010803 Gelatin Proteins 0.000 claims abstract description 22
- 229920000159 gelatin Polymers 0.000 claims abstract description 22
- 239000008273 gelatin Substances 0.000 claims abstract description 22
- 235000019322 gelatine Nutrition 0.000 claims abstract description 22
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 22
- 239000012530 fluid Substances 0.000 claims abstract description 14
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 12
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 12
- 229960002675 xylitol Drugs 0.000 claims abstract description 12
- 235000010447 xylitol Nutrition 0.000 claims abstract description 12
- 239000000811 xylitol Substances 0.000 claims abstract description 12
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims description 29
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims description 29
- 238000001816 cooling Methods 0.000 claims description 25
- 238000009413 insulation Methods 0.000 claims description 22
- 229920002472 Starch Polymers 0.000 claims description 21
- 235000019698 starch Nutrition 0.000 claims description 21
- 239000008107 starch Substances 0.000 claims description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 17
- 241000894006 Bacteria Species 0.000 claims description 15
- 239000002054 inoculum Substances 0.000 claims description 15
- 239000000725 suspension Substances 0.000 claims description 13
- 235000008429 bread Nutrition 0.000 claims description 12
- 238000000926 separation method Methods 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 12
- 241000186000 Bifidobacterium Species 0.000 claims description 11
- 240000002853 Nelumbo nucifera Species 0.000 claims description 11
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 11
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 11
- 235000014364 Trapa natans Nutrition 0.000 claims description 11
- 235000009165 saligot Nutrition 0.000 claims description 11
- 235000014655 lactic acid Nutrition 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 239000004382 Amylase Substances 0.000 claims description 7
- 102000013142 Amylases Human genes 0.000 claims description 7
- 108010065511 Amylases Proteins 0.000 claims description 7
- 235000019418 amylase Nutrition 0.000 claims description 7
- 238000006243 chemical reaction Methods 0.000 claims description 7
- 230000002255 enzymatic effect Effects 0.000 claims description 7
- 235000021388 linseed oil Nutrition 0.000 claims description 7
- 239000000944 linseed oil Substances 0.000 claims description 7
- 235000019991 rice wine Nutrition 0.000 claims description 7
- 102000008186 Collagen Human genes 0.000 claims description 6
- 108010035532 Collagen Proteins 0.000 claims description 6
- 229920001436 collagen Polymers 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 5
- 240000001085 Trapa natans Species 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 2
- 230000029087 digestion Effects 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 2
- 150000001875 compounds Chemical class 0.000 claims 1
- 210000000952 spleen Anatomy 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000000259 anti-tumor effect Effects 0.000 abstract description 3
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000002429 anti-coagulating effect Effects 0.000 abstract description 2
- 210000004556 brain Anatomy 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000003340 mental effect Effects 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 15
- 239000000047 product Substances 0.000 description 15
- 102000004190 Enzymes Human genes 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 8
- 241001083492 Trapa Species 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 239000000084 colloidal system Substances 0.000 description 6
- 229920001184 polypeptide Polymers 0.000 description 6
- 102000004196 processed proteins & peptides Human genes 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 235000010755 mineral Nutrition 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 241000965254 Apostichopus japonicus Species 0.000 description 4
- 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 4
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 4
- 206010012735 Diarrhoea Diseases 0.000 description 3
- 229930188089 Holothurin Natural products 0.000 description 3
- 240000001046 Lactobacillus acidophilus Species 0.000 description 3
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 3
- 229910000831 Steel Inorganic materials 0.000 description 3
- 239000011149 active material Substances 0.000 description 3
- 239000000686 essence Substances 0.000 description 3
- 238000011010 flushing procedure Methods 0.000 description 3
- 239000013505 freshwater Substances 0.000 description 3
- MAWWITJOQDJRJF-ADBICINLSA-M holothurin Chemical compound [Na+].O[C@@H]1[C@@H](OC)[C@H](O)[C@@H](C)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O[C@H]3[C@@H](OC[C@H]([C@@H]3O)OS([O-])(=O)=O)O[C@@H]3C([C@H]4[C@](C=5[C@H]([C@@]6(CC[C@]7(O)[C@](C)([C@H]8OC(C)(C)CC8)OC(=O)[C@@]76[C@@H](O)C=5)C)CC4)(C)CC3)(C)C)O[C@@H]2C)O)O[C@H](C)[C@H]1O MAWWITJOQDJRJF-ADBICINLSA-M 0.000 description 3
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 3
- 238000005360 mashing Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000013535 sea water Substances 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 239000010959 steel Substances 0.000 description 3
- 239000003053 toxin Substances 0.000 description 3
- 231100000765 toxin Toxicity 0.000 description 3
- IAJILQKETJEXLJ-KLVWXMOXSA-N (2s,3r,4r,5r)-2,3,4,5-tetrahydroxy-6-oxohexanoic acid Chemical compound O=C[C@H](O)[C@H](O)[C@@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-KLVWXMOXSA-N 0.000 description 2
- UUUHXMGGBIUAPW-UHFFFAOYSA-N 1-[1-[2-[[5-amino-2-[[1-[5-(diaminomethylideneamino)-2-[[1-[3-(1h-indol-3-yl)-2-[(5-oxopyrrolidine-2-carbonyl)amino]propanoyl]pyrrolidine-2-carbonyl]amino]pentanoyl]pyrrolidine-2-carbonyl]amino]-5-oxopentanoyl]amino]-3-methylpentanoyl]pyrrolidine-2-carbon Chemical compound C1CCC(C(=O)N2C(CCC2)C(O)=O)N1C(=O)C(C(C)CC)NC(=O)C(CCC(N)=O)NC(=O)C1CCCN1C(=O)C(CCCN=C(N)N)NC(=O)C1CCCN1C(=O)C(CC=1C2=CC=CC=C2NC=1)NC(=O)C1CCC(=O)N1 UUUHXMGGBIUAPW-UHFFFAOYSA-N 0.000 description 2
- QXNWZXMBUKUYMD-ITUXNECMSA-N 4-keto-beta-carotene Chemical compound CC=1C(=O)CCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C QXNWZXMBUKUYMD-ITUXNECMSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 2
- 108010024636 Glutathione Proteins 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 102000004270 Peptidyl-Dipeptidase A Human genes 0.000 description 2
- 108090000882 Peptidyl-Dipeptidase A Proteins 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007123 defense Effects 0.000 description 2
- 235000015177 dried meat Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229960003180 glutathione Drugs 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 239000003910 polypeptide antibiotic agent Substances 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
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 description 1
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920001287 Chondroitin sulfate Polymers 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 208000008967 Enuresis Diseases 0.000 description 1
- PNNNRSAQSRJVSB-SLPGGIOYSA-N Fucose Natural products C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C=O PNNNRSAQSRJVSB-SLPGGIOYSA-N 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 206010018612 Gonorrhoea Diseases 0.000 description 1
- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 description 1
- 206010024264 Lethargy Diseases 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 108010038807 Oligopeptides Proteins 0.000 description 1
- 102000015636 Oligopeptides Human genes 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 206010041497 Spermatorrhoea Diseases 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- -1 bright Chemical compound 0.000 description 1
- 239000004568 cement Substances 0.000 description 1
- 229940059329 chondroitin sulfate Drugs 0.000 description 1
- 208000019902 chronic diarrheal disease Diseases 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- YXPMCBGFLULSGQ-YHEDCBSUSA-N echinenone Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCC(=O)C1(C)C)C=CC=C(/C)C=CC2=C(C)CCCC2(C)C YXPMCBGFLULSGQ-YHEDCBSUSA-N 0.000 description 1
- 235000006932 echinenone Nutrition 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23V2400/51—Bifidobacterium
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of sea cucumber ferment and preparation method thereof, the preparation method of wherein sea cucumber ferment is：Prepare sea cucumber self-dissolving slurries, donkey-hide gelatin slurries, spirulina slurry and Gorgon fruit saccharified liquid respectively first, then water is added after being mixed and carries out the sea cucumber zymotic fluid that ferments to obtain, isomaltoketose, xylitol, malto-oligosaccharide and xanthans are eventually adding, sea cucumber ferment is sterilized to obtain after high-pressure homogeneous.The sea cucumber ferment nutritive value of the present invention is high, and absorption easy to digest, taste is naturally coordinated, and with improving immunity, moistening lung tonifying spleen, invigorating brain and relieving mental uneasiness, reducing blood lipid, antitumor, anticoagulant effect.
Description
Technical field
The present invention relates to ferment technical field, and in particular to a kind of sea cucumber ferment and preparation method thereof.
Background technology
Sea cucumber industry fast development, but the species of its converted products and few, mainly have dried product, frozen product, instant product,
Dried frozen aquatic products etc..Sea cucumber fermented product is seldom.Useful proteins enzyme enzymolysis sea cucumber makes the report of oral liquid.But use sea cucumber self-dissolving skill
Art, the research that sea cucumber ferment is then made using Gorgon fruit, water chestnut and lotus root progress composite fermentation are also not seen reported at present.
Sea cucumber nutrient material abundance contains substantial amounts of selenka, sea cucumber sticks polysaccharide and albumen, if but its albumen it is direct
Edible then be difficult to digest and assimilate, utilization rate is low, thus it is more in the prior art first sea cucumber is digested using exogenous enzymes, be reprocessed into production
Product are digested with increasing operation rate currently with exogenous enzymes, and not only enzymolysis product is single, and increase product cost.
And sea cucumber, when self-dissolving digests, sea cucumber occupies Webster device, body wall, enteron aisle and other organs can divide in the case of adverse circumstance
A variety of enzymes, toxin and active material are secreted, the mixing of contained saponin etc. in these enzymes, toxin and active material and enteron aisle
Thing, it is referred to as holothurin（Holothurin）.Increasing result of study shows that there is holothurin extensive pharmacology to make now
With with important bioactivity, such as antitumor, reducing blood lipid, fat-reducing, prevention and cure of cardiovascular disease, regulation are immune, anti-inflammatory effect.
The species of enzyme is more during holothurians autoenzyme solution, and enzymolysis product also enriches, in addition to amino acid, polypeptide, also amino oneself
Sugar, hexuronic acid fucose, glutathione etc..Biologically active peptide caused by holothurians autoenzyme solution（bioactive
peptide）Species also compare it is more, such as：Promote mineral absorption peptide, antibacterial peptide, natineoplaston（By ammonia such as bright, dried meat, silk, essences
The pentapeptide that base acid is formed）, angiotensin converting enzyme-inhibiting peptide, suppress cholesterol effect peptide, body defenses Functional Polypeptides etc..And
Artificial enzyme's enzymolysis sea cucumber product is relatively single, and feature is naturally just weaker.
Water chestnut is used as medicine, with a long history, and water chestnut nature and flavor are sweet, cold, and there is clearing heat and eliminating phlegm, appetite-stimulating indigestion-relieving, fluid dryness, improving eyesight to wake up
The effect of wine, clinic are applied to the treatment of the diseases such as the lung-dryness syndrome due to yin deficiency, cough ant phlegm, polydipsia constipation, drunk lethargic sleep；Gorgon fruit kidney-nourishing is consolidated
Essence, tonifying spleen and stopping diarrhea, eliminating dampness and arresting leucorrhea.For emission and spermatorrhea, enuresis frequent micturition, insufficiency of the spleen chronic diarrhea, gonorrhoea, with lower and other effects；Lotus rhizome（It is ripe
Lotus root）It is warm-natured, sweet, there is the effect of beneficial stomach invigorating the spleen, blood-nourishing help, myogenic, antidiarrheal, cure mainly cough with lung heat, agitation is thirsty, insufficiency of the spleen
Diarrhea, poor appetite and various blood troubles.
The content of the invention
High, the absorption easy to digest it is an object of the invention to provide a kind of nutritive value, the sea cucumber ferment that taste is naturally coordinated, also
Provide a kind of preparation method of sea cucumber ferment.
The present invention realizes that the scheme of purpose is as follows：A kind of preparation method of sea cucumber ferment, comprises the following steps：
（1）Sea cucumber self-dissolving is obtained into sea cucumber self-dissolving stoste, then added into sea cucumber self-dissolving stoste and its volume identical water, height
Sea cucumber self-dissolving slurries are cooled down to obtain after temperature sterilization；
（2）By donkey-hide gelatin and collagen after 1 ︰ 1 is mixed in mass ratio, yellow rice wine high-temperature digestion is added, obtains donkey-hide gelatin slurries；
（3）By defibrination after spirulina addition water, the mass ratio of the spirulina and water is 1 ︰ 10, is cooled down after slurries high temperature sterilization
Obtain spirulina slurry；
（4）Defibrination after the ︰ 12 of 1 ︰ of Gorgon fruit, water chestnut, lotus root and water 0.5 ︰ in mass ratio 0.5 are mixed, cool down after slurries high temperature sterilization,
Amylase liquefaction is added by the concentration of 1 gram of starch, 8 units, after starch completely liquefaction, by the dense of 1 gram of starch, 100 units
Degree adds saccharification enzymatic conversion, and then separation of solid and liquid, will cool down to obtain Gorgon fruit saccharified liquid after liquid high temperature sterilization；
（5）By the ︰ 4 of 1 ︰ of above-mentioned sea cucumber self-dissolving slurries, donkey-hide gelatin slurries, spirulina slurry, Gorgon fruit saccharified liquid and water 1 ︰ in mass ratio, 1 ︰ 1
After mixing, high temperature sterilization, the sea cucumber zymotic fluid that ferments to obtain is carried out after cooling；
（6）By above-mentioned sea cucumber zymotic fluid separation of solid and liquid, supernatant is taken, then adds isomaltoketose, xylitol, malto-oligosaccharide
And xanthans, the isomaltoketose, xylitol, malto-oligosaccharide, the mass ratio of xanthans and supernatant are the ︰ of 1 ︰, 1 ︰, 1 ︰ 0.05
100, sea cucumber ferment is sterilized to obtain after high-pressure homogeneous.
Preferably；Step（1）Described in sea cucumber self-dissolving method be：Sea cucumber is heated to 28-55 DEG C, is incubated 60-360min,
During insulation, ultraviolet irradiation 2-10min, then spray linseed oil on wall of sea cucumber Stichopus japonicus and promote self-dissolving, the linseed oil
Fountain height is the 0.5-2% of quality of sea cucumber, and the temperature of high temperature sterilization is 90-100 DEG C, time 10-30min.
Preferably；Step（2）The middle yellow rice wine for adding 10 times of the donkey-hide gelatin quality, 4-10h is boiled at 75-95 DEG C.
Preferably；Step（3）Described in high temperature sterilization temperature be 100 DEG C, time 10-30min.
Preferably；The step（4）Specially：After the ︰ 12 of 1 ︰ of Gorgon fruit, water chestnut, lotus root and water 0.5 ︰ in mass ratio 0.5 are mixed
Defibrination, slurries are heated to 100 DEG C, and insulation 10-30min carries out high temperature sterilization, 60 DEG C is subsequently cooled to, by 1 gram of starch, 8 units
Concentration add amylase liquefaction, condensing temperature be 60 DEG C, time 10-30min, starch completely liquefaction after, by 1 gram of starch
The concentration of 100 units adds saccharification enzymatic conversion, and saccharification temperature is 60 DEG C, time 30-90min, then separation of solid and liquid, by liquid
Body is heated to 100 DEG C, and insulation 5-30min carries out high temperature sterilization, and Gorgon fruit saccharified liquid is obtained after cooling.
Preferably；The step（5）Specially：By above-mentioned sea cucumber self-dissolving slurries, donkey-hide gelatin slurries, spirulina slurry, Gorgon fruit
Mixed material is obtained after saccharified liquid and the ︰ 4 of 1 ︰ of water 1 ︰ in mass ratio, 1 ︰ 1 mixing, mixed material is heated to 100 DEG C, is incubated 10-
30min carries out high temperature sterilization, and after cooling, inoculation bread microzyme is fermented, and is then heated to 80 DEG C and is terminated fermentation, after cooling
Regulation pH value is 4.5-5.5, then inoculating lactic acid bacterium and Bifidobacterium carry out anaerobic fermentation respectively, then heat to 100 DEG C of terminations
Fermentation, sea cucumber zymotic fluid is obtained after cooling.
Preferably；Step（5）The bread microzyme bacteria suspension concentration is 2 × 108Cfu/mL, inoculum concentration 0.5-3%,
The bread microzyme fermentation time is 1-3h, and fermentation temperature is 26-36 DEG C.
Preferably；Step（5）The lactic acid bacteria bacteria suspension concentration is 3 × 108Cfu/mL, inoculum concentration 1-3%, it is described double
Discrimination bacillus bacteria suspension concentration is 3 × 108Cfu/mL, inoculum concentration 1-3%, the anaerobic fermentation time is 10-36h, and temperature is
20-35℃。
Preferably；Step（6）Described in high-pressure homogeneous pressure be 30MPa, particle diameter 3MU.
Present invention also offers the sea cucumber ferment that a kind of above-mentioned preparation method is prepared.
Advantages of the present invention：
1）The sea cucumber ferment of the present invention is by after sea cucumber self-dissolving, using sea cucumber self-dissolving slurries as primary raw material, and sea cucumber self-dissolving slurries
In contain a variety of enzymes, toxin and active material, and a variety of enzymolysis products：Amino acid, polypeptide, aminohexose, hexuronic acid rock
Algae sugar, glutathione, promote mineral absorption peptide, antibacterial peptide, natineoplaston（By the five of the Amino acid profiles such as bright, dried meat, silk, essence
Peptide）, angiotensin converting enzyme-inhibiting peptide, suppress cholesterol effect peptide, body defenses Functional Polypeptides etc..
Therefore sea cucumber self-dissolving slurries are equipped with the auxiliary materials such as donkey-hide gelatin, collagen, spirulina, Gorgon fruit, water chestnut and lotus root again
Sea cucumber ferment made from being fermented, rich in sea cucumber mucopolysaccharide, oligosaccharides, polypeptide, oligopeptides, amino acid, taurine, niacin, sea
Ginseng saponin, chondroitin sulfate, astaxanthin, echinenone, trace element and fermentation activity material, not only absorption easy to digest, and
Nutritive value is high, except the effect of nutritious tonifying body is outer, also have raising immunity, moistening lung tonifying spleen, invigorating brain and relieving mental uneasiness, reducing blood lipid,
Antitumor, anticoagulant effect.
2）The present invention is compounded donkey-hide gelatin slurries, spirulina slurry and Gorgon fruit saccharified liquid and sea cucumber self-dissolving slurries, not only
Attenuation degree can be strengthened, balanced nutrients composition, remove fishy smell of holothurian, improve products taste；Also it is greatly improved sea cucumber fermentation
Oligosaccharides in liquid, polypeptide, the content of amino acid and fermentation activity material.By sea cucumber self-dissolving slurries, donkey-hide gelatin slurries, spirulina slurry with
The preparations of 1 ︰ of Gorgon fruit saccharified liquid 1 ︰ in mass ratio, 1 ︰ 2 prepare fermentation materials, and the proportioning is scientific and reasonable, can make containing for fermentation activity material
Amount improves more than 50%, therefore the more effective nutrition for improving sea cucumber ferment when comparing individually using sea cucumber self-dissolving slurries as fermentation materials
Value, and cause the sea cucumber ferment taste of the present invention more after adding isomaltoketose, xylitol, malto-oligosaccharide and xanthans
Add mellow, natural, coordination, promote intestine microenvironment more healthy.
Embodiment
Following examples are to further explanation of the invention, rather than limitation of the present invention.
Embodiment 1
A kind of preparation method of sea cucumber ferment, comprises the following steps：
（1）Take 50Kg sea cucumbers, it is first clean with seawater flushing, then with fresh water flush, drain, pour into and self-dissolving is carried out in stainless cylinder of steel,
Sea cucumber is heated to 28 DEG C, is incubated 360min, during insulation, ultra violet lamp 2min, then the uniformly sprinkling sea on wall of sea cucumber Stichopus japonicus
Join the linseed oil of quality 2%, promote self-dissolving, then collect sea cucumber self-dissolving stoste, and add and its body into sea cucumber self-dissolving stoste
Product identical pure water, is heated to 90 DEG C after well mixed, be incubated 30min, and sea cucumber self-dissolving slurries are obtained after cooling, standby；
（2）Take donkey-hide gelatin and each 1Kg of collagen, 10Kg yellow rice wine added after mixing, boil 10h at 75 DEG C, after cooling Ah
Rubber cement liquid, it is standby；
（3）Fresh spirulina 1Kg is taken, adds 10Kg pure water, with colloid mill defibrination, slurries are heated to 100 DEG C, insulation
10min, spirulina slurry is obtained after cooling, it is standby；
（4）The fresh Kg of Gorgon fruit 0.5, the Kg of water chestnut 1, the Kg of lotus root 0.5 are taken, cleans, remove the peel, chopping, adding the Kg of water 12, use beater
Mashing, then with colloid mill defibrination, pours into fermentation tank, is heated to 100 DEG C, insulation 10min progress high temperature sterilizations, is subsequently cooled to
60 DEG C, amylase liquefaction is added by the concentration of 1 gram of starch, 8 units, condensing temperature is 60 DEG C, time 10min, during liquefaction
It is stirred continuously, after starch completely liquefaction；Saccharification enzymatic conversion, saccharification temperature 60 are added by the concentration of 1 gram of starch, 100 units
DEG C, time 30min, then separation of solid and liquid, collects liquid, and liquid is heated into 100 DEG C, and insulation 5min carries out high temperature sterilization,
Gorgon fruit saccharified liquid is obtained after cooling, it is standby；
（5）Above-mentioned sea cucumber self-dissolving slurries 10Kg, spirulina slurry 10Kg, donkey-hide gelatin slurries 10Kg, Gorgon fruit saccharified liquid 10Kg are taken, respectively
It is added in small fermentor, then adds mineral water 40Kg again, obtains mixed material after being well mixed, mixed material is heated to
100 DEG C, insulation 10min carries out high temperature sterilization, is subsequently cooled to 26 DEG C, is inoculated with bread microzyme（Saccharomyces
cerevisiae）Fermented, bread microzyme bacteria suspension concentration is 2 × 108Cfu/mL, inoculum concentration 0.5%, fermentation temperature
For 26 DEG C, time 3h, then heat to 80 DEG C and terminate fermentation, it is 5.0 that pH value is adjusted after being down to 20 DEG C, then inoculating lactic acid respectively
Bacterium (Lactobacillus acidophilus) and Bifidobacterium (Bifidobacterium) carry out anaerobic fermentation, lactic acid bacteria bacterium
Suspension concentration is 3 × 108Cfu/mL, inoculum concentration 1%, Bifidobacterium bacteria suspension concentration are 3 × 108Cfu/mL, inoculum concentration 1%,
Anaerobic fermentation temperature is 20 DEG C, time 36h, then heats to 100 DEG C and terminates fermentation, and sea cucumber zymotic fluid is obtained after cooling, standby；
（6）By above-mentioned sea cucumber zymotic fluid separation of solid and liquid, take supernatant, then up in clear liquid add isomaltoketose, xylitol,
Malto-oligosaccharide and xanthans, wherein isomaltoketose, xylitol, malto-oligosaccharide, the mass ratio of xanthans and supernatant are
1 ︰, 1 ︰, 1 ︰ 0.05 ︰ 100, then high-pressure homogeneous, pressure 30MPa, particle diameter 3MU, pasteurize obtain sea cucumber ferment, finally pasted
Mark, packaging.
Embodiment 2
A kind of preparation method of sea cucumber ferment, comprises the following steps：
（1）Take 50Kg sea cucumbers, it is first clean with seawater flushing, then with fresh water flush, drain, pour into and self-dissolving is carried out in stainless cylinder of steel,
Sea cucumber is heated to 40 DEG C, is incubated 200min, during insulation, ultra violet lamp 6min, then the uniformly sprinkling sea on wall of sea cucumber Stichopus japonicus
Join the linseed oil of quality 1%, promote self-dissolving, then collect sea cucumber self-dissolving stoste, and add and its body into sea cucumber self-dissolving stoste
Product identical pure water, is heated to 100 DEG C after well mixed, be incubated 20min, and sea cucumber self-dissolving slurries are obtained after cooling, standby；
（2）Donkey-hide gelatin and each 1Kg of collagen are taken, 10Kg yellow rice wine is added after mixing, 7h is boiled at 85 DEG C, donkey-hide gelatin is obtained after cooling
Slurries, it is standby；
（3）Fresh spirulina 1Kg is taken, adds 10Kg pure water, with colloid mill defibrination, slurries are heated to 100 DEG C, insulation
20min, spirulina slurry is obtained after cooling, it is standby；
（4）The fresh Kg of Gorgon fruit 0.5, the Kg of water chestnut 1, the Kg of lotus root 0.5 are taken, cleans, remove the peel, chopping, adding the Kg of water 12, use beater
Mashing, then with colloid mill defibrination, pours into fermentation tank, is heated to 100 DEG C, insulation 20min progress high temperature sterilizations, is subsequently cooled to
60 DEG C, amylase liquefaction is added by the concentration of 1 gram of starch, 8 units, condensing temperature is 60 DEG C, time 20min, during liquefaction
It is stirred continuously, after starch completely liquefaction；Saccharification enzymatic conversion, saccharification temperature 60 are added by the concentration of 1 gram of starch, 100 units
DEG C, time 70min, then separation of solid and liquid, collects liquid, and liquid is heated into 100 DEG C, and insulation 20min carries out high temperature sterilization,
Gorgon fruit saccharified liquid is obtained after cooling, it is standby；
（5）Above-mentioned sea cucumber self-dissolving slurries 10Kg, spirulina slurry 10Kg, donkey-hide gelatin slurries 10Kg, Gorgon fruit saccharified liquid 10Kg are taken, respectively
It is added in small fermentor, then adds mineral water 40Kg again, obtains mixed material after being well mixed, mixed material is heated to
100 DEG C, insulation 20min carries out high temperature sterilization, is subsequently cooled to 30 DEG C, is inoculated with bread microzyme（Saccharomyces
cerevisiae）Fermented, bread microzyme bacteria suspension concentration is 2 × 108Cfu/mL, inoculum concentration 1.5%, fermentation temperature
For 30 DEG C, time 2h, then heat to 80 DEG C and terminate fermentation, it is 5.0 that pH value is adjusted after being down to 30 DEG C, then inoculating lactic acid respectively
Bacterium (Lactobacillus acidophilus) and Bifidobacterium (Bifidobacterium) carry out anaerobic fermentation, lactic acid bacteria bacterium
Suspension concentration is 3 × 108Cfu/mL, inoculum concentration 2%, Bifidobacterium bacteria suspension concentration are 3 × 108Cfu/mL, inoculum concentration 2%,
Anaerobic fermentation temperature is 30 DEG C, time 20h, then heats to 100 DEG C and terminates fermentation, and sea cucumber zymotic fluid is obtained after cooling, standby；
（6）By above-mentioned sea cucumber zymotic fluid separation of solid and liquid, take supernatant, then up in clear liquid add isomaltoketose, xylitol,
Malto-oligosaccharide and xanthans, wherein isomaltoketose, xylitol, malto-oligosaccharide, the mass ratio of xanthans and supernatant are
1 ︰, 1 ︰, 1 ︰ 0.05 ︰ 100, then high-pressure homogeneous, pressure 30MPa, particle diameter 3MU, pasteurize obtain sea cucumber ferment, finally pasted
Mark, packaging.
Embodiment 3
A kind of preparation method of sea cucumber ferment, comprises the following steps：
（1）Take 50Kg sea cucumbers, it is first clean with seawater flushing, then with fresh water flush, drain, pour into and self-dissolving is carried out in stainless cylinder of steel,
Sea cucumber is heated to 55 DEG C, is incubated 60min, during insulation, ultra violet lamp 10min, then the uniformly sprinkling sea on wall of sea cucumber Stichopus japonicus
Join quality 0.5% linseed oil, promote self-dissolving, then collect sea cucumber self-dissolving stoste, and into sea cucumber self-dissolving stoste add and its
Volume identical pure water, 100 DEG C are heated to after well mixed, are incubated 10min, sea cucumber self-dissolving slurries are obtained after cooling, it is standby；
（2）Donkey-hide gelatin and each 1Kg of collagen are taken, 10Kg yellow rice wine is added after mixing, 4h is boiled at 95 DEG C, donkey-hide gelatin is obtained after cooling
Slurries, it is standby；
（3）Fresh spirulina 1Kg is taken, adds 10Kg pure water, with colloid mill defibrination, slurries are heated to 100 DEG C, insulation
30min, spirulina slurry is obtained after cooling, it is standby；
（4）The fresh Kg of Gorgon fruit 0.5, the Kg of water chestnut 1, the Kg of lotus root 0.5 are taken, cleans, remove the peel, chopping, adding the Kg of water 12, use beater
Mashing, then with colloid mill defibrination, pours into fermentation tank, is heated to 100 DEG C, insulation 30min progress high temperature sterilizations, is subsequently cooled to
60 DEG C, amylase liquefaction is added by the concentration of 1 gram of starch, 8 units, condensing temperature is 60 DEG C, time 30min, during liquefaction
It is stirred continuously, after starch completely liquefaction；Saccharification enzymatic conversion, saccharification temperature 60 are added by the concentration of 1 gram of starch, 100 units
DEG C, time 90min, then separation of solid and liquid, collects liquid, and liquid is heated into 100 DEG C, and insulation 30min carries out high temperature sterilization,
Gorgon fruit saccharified liquid is obtained after cooling, it is standby；
（5）Above-mentioned sea cucumber self-dissolving slurries 10Kg, spirulina slurry 10Kg, donkey-hide gelatin slurries 10Kg, Gorgon fruit saccharified liquid 10Kg are taken, respectively
It is added in small fermentor, then adds mineral water 40Kg again, obtains mixed material after being well mixed, mixed material is heated to
100 DEG C, insulation 30min carries out high temperature sterilization, is subsequently cooled to 36 DEG C, is inoculated with bread microzyme（Saccharomyces
cerevisiae）Fermented, bread microzyme bacteria suspension concentration is 2 × 108Cfu/mL, inoculum concentration 3%, fermentation temperature are
36 DEG C, time 1h, then heat to 80 DEG C and terminate fermentation, and it is 5.0 that pH value is adjusted after being down to 35 DEG C, then inoculating lactic acid bacterium respectively
(Lactobacillus acidophilus) and Bifidobacterium (Bifidobacterium) carry out anaerobic fermentation, and lactic acid bacteria bacterium is hanged
Liquid concentration is 3 × 108Cfu/mL, inoculum concentration 3%, Bifidobacterium bacteria suspension concentration are 3 × 108Cfu/mL, inoculum concentration 3%, detests
Aerobe fermentation temperature is 35 DEG C, time 10h, then heats to 100 DEG C and terminates fermentation, and sea cucumber zymotic fluid is obtained after cooling, standby；
（6）By above-mentioned sea cucumber zymotic fluid separation of solid and liquid, take supernatant, then up in clear liquid add isomaltoketose, xylitol,
Malto-oligosaccharide and xanthans, wherein isomaltoketose, xylitol, malto-oligosaccharide, the mass ratio of xanthans and supernatant are
1 ︰, 1 ︰, 1 ︰ 0.05 ︰ 100, then high-pressure homogeneous, pressure 30MPa, particle diameter 3MU, pasteurize obtain sea cucumber ferment, finally pasted
Mark, packaging.
The above described is only a preferred embodiment of the present invention, any formal limitation not is made to the present invention, because
This protection scope of the present invention is not limited thereto, technology of any one skilled in the art in present disclosure
In the range of, technique according to the invention scheme and its inventive concept are subject to equivalent substitution or change, should all cover the present invention's
Within protection domain.
Claims (10)
1. a kind of preparation method of sea cucumber ferment, it is characterised in that comprise the following steps：
（1）Sea cucumber self-dissolving is obtained into sea cucumber self-dissolving stoste, then addition and its volume identical water into sea cucumber self-dissolving stoste,
Sea cucumber self-dissolving slurries are cooled down to obtain after high temperature sterilization；
（2）By donkey-hide gelatin and collagen after 1 ︰ 1 is mixed in mass ratio, yellow rice wine high-temperature digestion is added, obtains donkey-hide gelatin slurries；
（3）By defibrination after spirulina addition water, the mass ratio of the spirulina and water is 1 ︰ 10, is cooled down after slurries high temperature sterilization
Obtain spirulina slurry；
（4）Defibrination after the ︰ 12 of 1 ︰ of Gorgon fruit, water chestnut, lotus root and water 0.5 ︰ in mass ratio 0.5 are mixed, cool down after slurries high temperature sterilization,
Amylase liquefaction is added by the concentration of 1 gram of starch, 8 units, after starch completely liquefaction, by the dense of 1 gram of starch, 100 units
Degree adds saccharification enzymatic conversion, and then separation of solid and liquid, will cool down to obtain Gorgon fruit saccharified liquid after liquid high temperature sterilization；
（5）By the ︰ of 1 ︰ of above-mentioned sea cucumber self-dissolving slurries, donkey-hide gelatin slurries, spirulina slurry, Gorgon fruit saccharified liquid and water 1 ︰ in mass ratio, 1 ︰ 1
After 4 mixing, high temperature sterilization, the sea cucumber zymotic fluid that ferments to obtain is carried out after cooling；
（6）By above-mentioned sea cucumber zymotic fluid separation of solid and liquid, supernatant is taken, it is oligomeric then to add isomaltoketose, xylitol, malt
Sugar and xanthans, the isomaltoketose, xylitol, malto-oligosaccharide, the mass ratio of xanthans and supernatant are the ︰ of 1 ︰, 1 ︰ 1
0.05 ︰ 100, sea cucumber ferment is sterilized to obtain after high-pressure homogeneous.
2. the preparation method of sea cucumber ferment according to claim 1, it is characterised in that step（1）Described in sea cucumber self-dissolving
Method is：Sea cucumber is heated to 28-55 DEG C, is incubated 60-360min, during insulation, ultraviolet irradiates 2-10min, then in sea cucumber
Linseed oil is sprayed on body wall and promotes self-dissolving, the fountain height of the linseed oil is the 0.5-2% of quality of sea cucumber, high temperature sterilization
Temperature is 90-100 DEG C, time 10-30min.
3. the preparation method of sea cucumber ferment according to claim 1, it is characterised in that：Step（2）It is middle to add the donkey-hide gelatin
The yellow rice wine that 10 times of quality, 4-10h is boiled at 75-95 DEG C.
4. the preparation method of sea cucumber ferment according to claim 1, it is characterised in that：Step（3）Described in high temperature sterilization
Temperature be 100 DEG C, time 10-30min.
5. the preparation method of sea cucumber ferment according to claim 1, it is characterised in that the step（4）Specially：By Gorgon euryale
Defibrination after the ︰ 12 of 1 ︰ of reality, water chestnut, lotus root and water 0.5 ︰ in mass ratio 0.5 mixing, slurries are heated to 100 DEG C, and insulation 10-30min is carried out
High temperature sterilization, 60 DEG C being subsequently cooled to, amylase liquefaction is added by the concentration of 1 gram of starch, 8 units, condensing temperature is 60 DEG C,
Time is 10-30min, and after starch liquefaction completely, saccharification enzymatic conversion, saccharification temperature are added by the concentration of 1 gram of starch, 100 units
For 60 DEG C, time 30-90min, then separation of solid and liquid, 100 DEG C are heated to by liquid, and insulation 5-30min carries out high temperature sterilization,
Gorgon fruit saccharified liquid is obtained after cooling.
6. the preparation method of sea cucumber ferment according to claim 1, it is characterised in that the step（5）Specially：Will be upper
It must be mixed after stating the ︰ 4 of 1 ︰ of sea cucumber self-dissolving slurries, donkey-hide gelatin slurries, spirulina slurry, Gorgon fruit saccharified liquid and water 1 ︰ in mass ratio, 1 ︰ 1 mixing
Compound material, mixed material is heated to 100 DEG C, insulation 10-30min carries out high temperature sterilization, and after cooling, inoculation bread microzyme enters
Row fermentation, then heats to 80 DEG C and terminates fermentation, and it is 4.5-5.5 that pH value is adjusted after cooling, then inoculating lactic acid bacterium and bifid respectively
Bacillus carries out anaerobic fermentation, then heats to 100 DEG C and terminates fermentation, sea cucumber zymotic fluid is obtained after cooling.
7. the preparation method of sea cucumber ferment according to claim 6, it is characterised in that：Step（5）The bread microzyme
Bacteria suspension concentration is 2 × 108Cfu/mL, inoculum concentration 0.5-3%, the bread microzyme fermentation time are 1-3h, fermentation temperature
For 26-36 DEG C.
8. the preparation method of sea cucumber ferment according to claim 6, it is characterised in that：Step（5）The lactic acid bacteria bacterium is hanged
Liquid concentration is 3 × 108Cfu/mL, inoculum concentration 1-3%, the Bifidobacterium bacteria suspension concentration are 3 × 108Cfu/mL, inoculum concentration
For 1-3%, the anaerobic fermentation time is 10-36h, and temperature is 20-35 DEG C.
9. the preparation method of sea cucumber ferment according to claim 1, it is characterised in that：Step（6）Described in it is high-pressure homogeneous
Pressure be 30MPa, particle diameter 3MU.
10. the sea cucumber ferment that a kind of any one of claim 1 to 9 preparation method is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711090359.2A CN107772476A (en) | 2017-11-08 | 2017-11-08 | A kind of sea cucumber ferment and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711090359.2A CN107772476A (en) | 2017-11-08 | 2017-11-08 | A kind of sea cucumber ferment and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107772476A true CN107772476A (en) | 2018-03-09 |
Family
ID=61432985
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711090359.2A Pending CN107772476A (en) | 2017-11-08 | 2017-11-08 | A kind of sea cucumber ferment and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107772476A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269250A (en) * | 2019-07-19 | 2019-09-24 | 蓬莱深奥生物科技研究所 | A kind of wall of sea cucumber Stichopus japonicus ferment and preparation method thereof |
| CN111333695A (en) * | 2018-12-19 | 2020-06-26 | 扬州蓝色生物医药科技有限公司 | Preparation process of sea cucumber saponin |
| CN112890176A (en) * | 2021-02-23 | 2021-06-04 | 山东承锦海洋生物科技有限公司 | Sea cucumber enzyme containing cordyceps militaris saussurea involucrata culture and preparation method thereof |
| CN117085107A (en) * | 2023-10-20 | 2023-11-21 | 山东中膏生命科学集团有限公司 | Donkey-hide gelatin small molecular peptide and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756293A (en) * | 2008-11-21 | 2010-06-30 | 威海健方医药研究所 | Method for producing stock solution from sea cucumber by using ultrasonic glycolysis |
| CN104172397A (en) * | 2014-07-04 | 2014-12-03 | 青岛金谷原生命科技有限公司 | Preparation method of trepang natural plant fermented beverage |
| CN105146250A (en) * | 2015-08-27 | 2015-12-16 | 方炜 | Sea cucumber spirulina sugar-free black fungus jelly and production method thereof |
| CN106261427A (en) * | 2016-10-17 | 2017-01-04 | 无限极（中国）有限公司 | A kind of preparation method and applications of sea cucumber peptide lactic acid bacteria product |
| WO2017057718A1 (en) * | 2015-09-30 | 2017-04-06 | 協同乳業株式会社 | Food and drink product containing poorly digestible compound and colonic-hydrogen-gas producing agent |
| CN107307332A (en) * | 2017-07-27 | 2017-11-03 | 大连真久生物产业有限公司 | Double ginseng Cordyceps militaris liquid |
-
2017
- 2017-11-08 CN CN201711090359.2A patent/CN107772476A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756293A (en) * | 2008-11-21 | 2010-06-30 | 威海健方医药研究所 | Method for producing stock solution from sea cucumber by using ultrasonic glycolysis |
| CN104172397A (en) * | 2014-07-04 | 2014-12-03 | 青岛金谷原生命科技有限公司 | Preparation method of trepang natural plant fermented beverage |
| CN105146250A (en) * | 2015-08-27 | 2015-12-16 | 方炜 | Sea cucumber spirulina sugar-free black fungus jelly and production method thereof |
| WO2017057718A1 (en) * | 2015-09-30 | 2017-04-06 | 協同乳業株式会社 | Food and drink product containing poorly digestible compound and colonic-hydrogen-gas producing agent |
| CN106261427A (en) * | 2016-10-17 | 2017-01-04 | 无限极（中国）有限公司 | A kind of preparation method and applications of sea cucumber peptide lactic acid bacteria product |
| CN107307332A (en) * | 2017-07-27 | 2017-11-03 | 大连真久生物产业有限公司 | Double ginseng Cordyceps militaris liquid |
Non-Patent Citations (4)
| Title |
|---|
| （英）丹尼尔•吉尔平: "《浑身疙瘩的棘皮动物》", 31 May 2013, 合肥：黄山书社 * |
| 农业部全国农业技术推广总站: "《水生蔬菜生产200问》", 31 August 1995, 中国农业出版社 * |
| 刘清池: "《临证常用中药速查便览》", 30 November 2015, 中国医药科技出版社 * |
| 刘阳: "《缤纷的动物世界》", 31 March 2014, 吉林出版集团有限责任公司 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111333695A (en) * | 2018-12-19 | 2020-06-26 | 扬州蓝色生物医药科技有限公司 | Preparation process of sea cucumber saponin |
| CN111333695B (en) * | 2018-12-19 | 2022-08-09 | 扬州蓝色生物医药科技有限公司 | Preparation process of sea cucumber saponin |
| CN110269250A (en) * | 2019-07-19 | 2019-09-24 | 蓬莱深奥生物科技研究所 | A kind of wall of sea cucumber Stichopus japonicus ferment and preparation method thereof |
| CN112890176A (en) * | 2021-02-23 | 2021-06-04 | 山东承锦海洋生物科技有限公司 | Sea cucumber enzyme containing cordyceps militaris saussurea involucrata culture and preparation method thereof |
| CN117085107A (en) * | 2023-10-20 | 2023-11-21 | 山东中膏生命科学集团有限公司 | Donkey-hide gelatin small molecular peptide and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2020177421A1 (en) | Method for preparing cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis | |
| CN107772476A (en) | A kind of sea cucumber ferment and preparation method thereof | |
| CN105815640A (en) | Digestion-promoting and intestine-and-stomach-adjusting fruit-and-vegetable probiotic product and preparing method thereof | |
| CN111345416A (en) | Preparation method of mulberry enzyme beverage | |
| CN102086432A (en) | Production technique of persimmon mead | |
| CN107028063A (en) | A kind of preparation method of RHIIZOMA DIOSCOREAE from Henan of China probiotic beverage | |
| CN109566933A (en) | A kind of fermentation compound drink and preparation method thereof | |
| CN104905227A (en) | Curry chili sauce and preparation method thereof | |
| CN103421665B (en) | Method for producing monascus fruit vinegar | |
| CN105368641A (en) | Production method for preparing walnut kbac with assistance of enzyme method | |
| CN101250478B (en) | Preparation technique of kudzu root grape vinegar | |
| CN109259211A (en) | A kind of preparation method of low sugar red date powder | |
| CN106923121A (en) | A kind of adlay activity peptide beverage and preparation method thereof | |
| CN106306962A (en) | Anti-fatigue health drink and preparing method thereof | |
| CN108887675A (en) | A kind of compound wild acinus ferment and preparation method thereof | |
| CN108887680A (en) | A kind of efficient small molecule nutritional preparation and preparation method thereof for promoting intestinal beneficial bacterium proliferation | |
| CN112273646A (en) | Method for preparing ginger enzyme by fermenting ginger slices | |
| CN110122868A (en) | The smelly ginseng ferment of one kind, smelly ginseng ferment drink and preparation method | |
| CN108902953A (en) | Compound fruit and vegetable ferment and preparation method thereof | |
| CN109566995A (en) | A kind of Semen Coicis canned sweet fermented glatinous rice and preparation method thereof | |
| CN108402367A (en) | A kind of preparation method of fermented ginseng vitamin carbonated drink | |
| CN108094803A (en) | A kind of probiotics fermention arhat ginseng beverage and preparation method thereof | |
| CN107125527A (en) | A kind of sugar-free fermented beverage for being available for diabetes patient to use and preparation method thereof | |
| CN107157869A (en) | A kind of fermented glutinour rice facial mask and preparation method thereof | |
| CN103859024A (en) | Production method for fermented milk through symbiosis of bifidobacterium and yeast |
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 |