CN110269250A - A kind of wall of sea cucumber Stichopus japonicus ferment and preparation method thereof - Google Patents
A kind of wall of sea cucumber Stichopus japonicus ferment and preparation method thereof Download PDFInfo
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- CN110269250A CN110269250A CN201910656929.2A CN201910656929A CN110269250A CN 110269250 A CN110269250 A CN 110269250A CN 201910656929 A CN201910656929 A CN 201910656929A CN 110269250 A CN110269250 A CN 110269250A
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- sea cucumber
- wall
- stichopus japonicus
- cucumber stichopus
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- 241000965254 Apostichopus japonicus Species 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 title claims abstract description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000006228 supernatant Substances 0.000 claims abstract description 17
- 102000004190 Enzymes Human genes 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 16
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 14
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 14
- 238000011081 inoculation Methods 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 12
- 230000009849 deactivation Effects 0.000 claims abstract description 8
- 238000010612 desalination reaction Methods 0.000 claims abstract description 8
- 108091005804 Peptidases Proteins 0.000 claims abstract description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000004365 Protease Substances 0.000 claims abstract description 6
- 241000901050 Bifidobacterium animalis subsp. lactis Species 0.000 claims abstract description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 4
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims abstract description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 4
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 4
- 229940009289 bifidobacterium lactis Drugs 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 239000002054 inoculum Substances 0.000 claims abstract description 4
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 4
- 238000005360 mashing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- GUBGYTABKSRVRQ-QKKXKWKRSA-N lactose group Chemical group OC1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@H](O2)CO)[C@H](O1)CO GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 6
- 239000005862 Whey Substances 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 102000004142 Trypsin Human genes 0.000 claims description 3
- 108090000631 Trypsin Proteins 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000758 substrate Substances 0.000 claims description 3
- 239000012588 trypsin Substances 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 2
- 235000008476 powdered milk Nutrition 0.000 claims description 2
- 239000006071 cream Substances 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract description 3
- 239000003643 water by type Substances 0.000 abstract 1
- 241000251511 Holothuroidea Species 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 230000002358 autolytic effect Effects 0.000 description 4
- 239000006041 probiotic Substances 0.000 description 4
- 235000018291 probiotics Nutrition 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 208000035404 Autolysis Diseases 0.000 description 1
- 206010057248 Cell death Diseases 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007760 free radical scavenging Effects 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000028043 self proteolysis Effects 0.000 description 1
- 241000894007 species Species 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
-
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Dairy Products (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The present invention relates to a kind of wall of sea cucumber Stichopus japonicus ferment and preparation method thereof.Step includes: to thaw in 4 DEG C of cold water of wall of sea cucumber Stichopus japonicus, then carries out tissue mashing；Under room temperature environment, 2~4 desalinations are rinsed with 4 times of purified waters of wall of sea cucumber Stichopus japonicus volume；Wall of sea cucumber Stichopus japonicus enzymatic hydrolysis, filtering take supernatant, by lower 95 DEG C~100 DEG C enzyme deactivation 10min of supernatant room temperature environment；Carbon source, nitrogen source are added in the supernatant after enzyme deactivation, the weight ratio of the carbon source, nitrogen source and supernatant is 3:0.5:100, carries out pasteurize under room temperature environment；PH is adjusted to 6.3~6.5 using sodium bicarbonate, obtains inoculation material；After streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and bifidobacterium lactis are mixed according to the ratio of weight ratio 1:1:1:1, inoculation material is inoculated with according to 0.3% inoculum concentration of inoculation quality of material, and mixes；After fermented, wall of sea cucumber Stichopus japonicus ferment is obtained.The utility model has the advantages that the protease that the present invention adds is not only safe, easy to operate, but also condition is simply easy to control, and this product has good inoxidizability.
Description
Technical field
The present invention relates to a kind of wall of sea cucumber Stichopus japonicus ferment and preparation method thereof.
Background technique
Present sea cucumber ferment mainly utilizes the intracorporal autolytic enzyme of sea cucumber to be made, but not using its intracorporal autolytic enzyme
Sharp place has: sea cucumber self-dissolving is that cell passes through a kind of self-destruction under oneself a variety of hydrolysis enzyme effect in sea cucumber body in fact
Journey, the mechanism of action is complicated, and Autolysis Condition control is cumbersome, and along with the loss of nutriment in autolytic process.
Summary of the invention
Insufficient according to prior art, the present invention provides a kind of preparation method of wall of sea cucumber Stichopus japonicus ferment.This method is prepared into
The wall of sea cucumber Stichopus japonicus ferment fishy smell arrived is smaller, and nutrition is comprehensive and mouthfeel is smooth.
A kind of wall of sea cucumber Stichopus japonicus ferment and preparation method thereof, step includes:
(1) it thaws in 4 DEG C of cold water of wall of sea cucumber Stichopus japonicus, then carries out tissue mashing；Under room temperature environment, with wall of sea cucumber Stichopus japonicus volume 4
Times purified water rinses 2~4 desalinations；
(2) wall of sea cucumber Stichopus japonicus digests, and enzyme concentration is the Composite trypsin of 6000U/g, flavor protease according to weight ratio 1:1
3h is digested in wall of sea cucumber Stichopus japonicus after ratio addition desalination, hydrolysis temperature is 40 DEG C, concentration of substrate 1%；Filtering, takes supernatant
Liquid, by lower 95 DEG C~100 DEG C enzyme deactivation 10min of supernatant room temperature environment；
(3) carbon source, nitrogen source are added in the supernatant after enzyme deactivation, the weight ratio of the carbon source, nitrogen source and supernatant is
3:0.5:100 carrying out pasteurize under room temperature environment；PH is adjusted to 6.3~6.5 using sodium bicarbonate, obtains inoculation material；
(4) by streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and bifidobacterium lactis according to weight ratio 1:1:1:
After 1 ratio mixing, inoculation material is inoculated with according to 0.3% inoculum concentration of inoculation quality of material, and mixes；It is fermented
Afterwards, wall of sea cucumber Stichopus japonicus ferment is obtained.
Preferably, carbon source is lactose, glucose, whey powder or skimmed milk power in the step (3).
Preferably, nitrogen source is skimmed milk power or whey powder in the step (3).
Preferably, Pasteur's sterilization conditions in the step (3) are as follows: under room temperature environment, 85 DEG C~90 DEG C sterilization 15min；More
Preferably, 85 DEG C of sterilization 15min.
Preferably, the temperature fermented in the step (4) is 43 DEG C, and fermentation termination pH is between 3~5.
The present invention also provides a kind of wall of sea cucumber Stichopus japonicus ferment prepared using the above method.
The utility model has the advantages that the protease that the present invention adds is not only safe, easy to operate, but also condition is simply easy to control.Enzyme
Protease hydrolyzed macro-molecular protein is small-molecular peptides in solution preocess, and enzymolysis liquid is easier that human body is allowed to inhale from solution compared with sea cucumber
It receives, and the fermentation liquid after fermentation also has good inoxidizability.
Specific embodiment
A kind of preparation method of wall of sea cucumber Stichopus japonicus ferment, the sea cucumber desalination that will be handled well first, then digested, it takes and digested
Supernatant after filter carries out probiotics fermention after carbon source, nitrogen source is added.Specifically preparation method includes:
(1) it thaws in 4 DEG C of cold water of wall of sea cucumber Stichopus japonicus, then carries out tissue mashing；Under room temperature environment, with wall of sea cucumber Stichopus japonicus volume 4
Times purified water rinses 2~4 desalinations；
(2) wall of sea cucumber Stichopus japonicus digests, and enzyme concentration is the Composite trypsin of 6000U/g, flavor protease according to weight ratio 1:1
3h is digested in wall of sea cucumber Stichopus japonicus after ratio addition desalination, hydrolysis temperature is 40 DEG C, concentration of substrate 1%；Filtering, takes supernatant
Liquid, by lower 95 DEG C~100 DEG C enzyme deactivation 10min of supernatant room temperature environment；
(3) carbon source, nitrogen source are added in the supernatant after enzyme deactivation, the weight ratio of the carbon source, nitrogen source and supernatant is
3:0.5:100 carrying out pasteurize under room temperature environment；PH is adjusted to 6.3~6.5 using sodium bicarbonate, obtains inoculation material；
(4) by streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and bifidobacterium lactis according to weight ratio 1:1:1:
After 1 ratio mixing, inoculation material is inoculated with according to 0.3% inoculum concentration of inoculation quality of material, and mixes；It is fermented
Afterwards, wall of sea cucumber Stichopus japonicus ferment is obtained.
As an embodiment of the present invention, carbon source is lactose, glucose, whey powder or defatted milk in the step (3)
Powder.
As an embodiment of the present invention, nitrogen source is skimmed milk power or whey powder in the step (3).
As an embodiment of the present invention, Pasteur's sterilization conditions in the step (3) are as follows: under room temperature environment, 85 DEG C~
90 DEG C of sterilization 15min；It is furthermore preferred that 85 DEG C of sterilization 15min.
As an embodiment of the present invention, the temperature fermented in the step (4) is 43 DEG C, and fermentation termination is pH 3
Between~5.
The carbon source and nitrogen source type, adding proportion and additive amount that the present invention uses are important；The enzyme that the present invention uses
Class, adding proportion and additive amount are important, and species, adding proportion and the additive amount that the present invention uses are important,
So that but also product is provided with preferable inoxidizability on the basis of the easier economy of method.It is surveyed using spectrophotometer method
The DPPH free radical scavenging ability being calculated after product absorbance is obtained 60% or more.
First wall of sea cucumber Stichopus japonicus is digested when the present invention makes wall of sea cucumber Stichopus japonicus ferment, enzymolysis liquid is made, enzymatic hydrolysis is not to utilize sea cucumber body
Interior autolytic enzyme, but protease digest obtained small-molecular peptides and are easier that people is allowed to absorb；Carbon source, nitrogen source etc. are added after enzymatic hydrolysis
Fermentation liquid is made with probiotics fermention, not only improved mouthfeel after the probiotics fermention of selection but also makes product that there is good antioxygen
The property changed, in addition, addition probiotics is to be able to maintain the colony balance of human internal environment when fermentation.
The present invention can be summarized with others without prejudice to the concrete form of spirit or essential characteristics of the invention.Therefore, nothing
By from the point of view of which point, the embodiment above of the invention can only all be considered the description of the invention and cannot limit this hair
Bright, claims indicate the scope of the present invention, and above-mentioned explanation does not point out the scope of the present invention, therefore, with this
Any change in the comparable meaning and scope of claims of invention is all considered as including in claim of the invention
In the range of book.
Claims (6)
1. a kind of preparation method of wall of sea cucumber Stichopus japonicus ferment, which is characterized in that step includes:
(1) it thaws in 4 DEG C of cold water of wall of sea cucumber Stichopus japonicus, then carries out tissue mashing；It is pure with 4 times of wall of sea cucumber Stichopus japonicus volume under room temperature environment
Change water and rinses 2~4 desalinations；
(2) wall of sea cucumber Stichopus japonicus digests, and enzyme concentration is the Composite trypsin of 6000U/g, flavor protease according to weight ratio 1:1 ratio
3h is digested in wall of sea cucumber Stichopus japonicus after desalination is added, hydrolysis temperature is 40 DEG C, concentration of substrate 1%；Filtering, takes supernatant,
By lower 95 DEG C~100 DEG C enzyme deactivation 10min of supernatant room temperature environment；
(3) carbon source, nitrogen source are added in the supernatant after enzyme deactivation, the weight ratio of the carbon source, nitrogen source and supernatant is 3:
0.5:100 carries out pasteurize under room temperature environment；PH is adjusted to 6.3~6.5 using sodium bicarbonate, obtains inoculation material；
(4) by streptococcus thermophilus, lactobacillus bulgaricus, lactobacillus acidophilus and bifidobacterium lactis according to weight ratio 1:1:1:1's
After ratio mixing, inoculation material is inoculated with according to 0.3% inoculum concentration of inoculation quality of material, and mixes；After fermented,
Obtain wall of sea cucumber Stichopus japonicus ferment.
2. preparation method as described in claim 1, which is characterized in that carbon source is lactose, glucose, cream in the step (3)
Clear powder or skimmed milk power.
3. preparation method as described in claim 1, which is characterized in that nitrogen source is skimmed milk power or whey in the step (3)
Powder.
4. preparation method as described in claim 1, which is characterized in that Pasteur's sterilization conditions in the step (3) are as follows: room temperature ring
Under border, 85 DEG C~90 DEG C sterilization 15min.
5. preparation method as described in claim 1, which is characterized in that the temperature fermented in the step (4) is 43 DEG C, fermentation
Terminal pH is between 3~5.
6. a kind of wall of sea cucumber Stichopus japonicus ferment, which is characterized in that the preparation method system of wall of sea cucumber Stichopus japonicus ferment as claimed in claims 1-5
It is standby and obtain.
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| CN201910656929.2A CN110269250A (en) | 2019-07-19 | 2019-07-19 | A kind of wall of sea cucumber Stichopus japonicus ferment and preparation method thereof |
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| CN201910656929.2A CN110269250A (en) | 2019-07-19 | 2019-07-19 | A kind of wall of sea cucumber Stichopus japonicus ferment and preparation method thereof |
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Family
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| CN201910656929.2A Pending CN110269250A (en) | 2019-07-19 | 2019-07-19 | A kind of wall of sea cucumber Stichopus japonicus ferment and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973342A (en) * | 2020-03-05 | 2020-04-10 | 中国科学院烟台海岸带研究所 | Apostichopus japonicus oligopeptide and preparation method and application thereof |
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Application publication date: 20190924 |