CN110279047A - A kind of sea cucumber fruit-flavored beverage and its processing method - Google Patents
A kind of sea cucumber fruit-flavored beverage and its processing method Download PDFInfo
- Publication number
- CN110279047A CN110279047A CN201910723409.9A CN201910723409A CN110279047A CN 110279047 A CN110279047 A CN 110279047A CN 201910723409 A CN201910723409 A CN 201910723409A CN 110279047 A CN110279047 A CN 110279047A
- Authority
- CN
- China
- Prior art keywords
- sea cucumber
- flavored beverage
- processing method
- sea
- fruit
- 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 155
- 235000013361 beverage Nutrition 0.000 title claims abstract description 37
- 238000003672 processing method Methods 0.000 title claims abstract description 22
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 30
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 30
- 241000218231 Moraceae Species 0.000 claims abstract description 29
- 239000000796 flavoring agent Substances 0.000 claims abstract description 29
- 235000019634 flavors Nutrition 0.000 claims abstract description 29
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 28
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 28
- 235000021014 blueberries Nutrition 0.000 claims abstract description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 28
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 27
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 27
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 25
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 21
- 102000004882 Lipase Human genes 0.000 claims abstract description 20
- 108090001060 Lipase Proteins 0.000 claims abstract description 20
- 239000004367 Lipase Substances 0.000 claims abstract description 20
- 108091005804 Peptidases Proteins 0.000 claims abstract description 20
- 239000004365 Protease Substances 0.000 claims abstract description 20
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 20
- 235000019421 lipase Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 108010009736 Protein Hydrolysates Proteins 0.000 claims abstract description 15
- 239000000413 hydrolysate Substances 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 244000294611 Punica granatum Species 0.000 claims abstract 5
- 239000000654 additive Substances 0.000 claims description 21
- 230000000996 additive effect Effects 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 17
- 230000007062 hydrolysis Effects 0.000 claims description 6
- 238000006460 hydrolysis reaction Methods 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims description 2
- 239000003995 emulsifying agent Substances 0.000 claims description 2
- 235000003599 food sweetener Nutrition 0.000 claims description 2
- 235000008434 ginseng Nutrition 0.000 claims description 2
- 230000001376 precipitating effect Effects 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 239000003765 sweetening agent Substances 0.000 claims description 2
- 239000002562 thickening agent Substances 0.000 claims description 2
- 244000283207 Indigofera tinctoria Species 0.000 claims 1
- 230000002358 autolytic effect Effects 0.000 claims 1
- 238000005119 centrifugation Methods 0.000 claims 1
- 239000008369 fruit flavor Substances 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 29
- 230000002929 anti-fatigue Effects 0.000 abstract description 8
- 230000036541 health Effects 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 8
- 230000003078 antioxidant effect Effects 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 230000002079 cooperative effect Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 235000006708 antioxidants Nutrition 0.000 abstract 1
- 241000219991 Lythraceae Species 0.000 description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- 239000000843 powder Substances 0.000 description 11
- 241000699666 Mus <mouse, genus> Species 0.000 description 7
- 241000699670 Mus sp. Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 7
- 230000009182 swimming Effects 0.000 description 7
- 229930006000 Sucrose Natural products 0.000 description 6
- -1 Sucrose Fatty Acid Ester Chemical class 0.000 description 6
- 235000014113 dietary fatty acids Nutrition 0.000 description 6
- 239000000194 fatty acid Substances 0.000 description 6
- 229930195729 fatty acid Natural products 0.000 description 6
- 235000021552 granulated sugar Nutrition 0.000 description 6
- 238000012986 modification Methods 0.000 description 6
- 230000004048 modification Effects 0.000 description 6
- 239000002504 physiological saline solution Substances 0.000 description 6
- 239000005720 sucrose Substances 0.000 description 6
- 239000001768 carboxy methyl cellulose Substances 0.000 description 5
- 238000011161 development Methods 0.000 description 5
- 150000002632 lipids Chemical class 0.000 description 5
- 238000005360 mashing Methods 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 210000001835 viscera Anatomy 0.000 description 4
- 241000965254 Apostichopus japonicus Species 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 244000077233 Vaccinium uliginosum Species 0.000 description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 238000003754 machining Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 3
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 2
- 239000002775 capsule Substances 0.000 description 2
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 2
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 2
- 238000001543 one-way ANOVA Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012795 verification Methods 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241000581650 Ivesia Species 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 210000004885 white matter Anatomy 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Present disclose provides a kind of sea cucumber fruit-flavored beverage and its processing methods, its processing method are as follows: after directly rubbing fresh and alive sea cucumbers plus water, enzymatic hydrolysis is successively carried out using holothurians autoenzyme, flavor protease and lipase and obtains sea cucumber enzymatic hydrolysis material, fermentation is carried out to sea cucumber enzymatic hydrolysis material using yeast and obtains sea cucumber hydrolysate, sea cucumber hydrolysate and juice of my pomegranate, blueberry pulp, mulberries pulp are mixed with and obtain sea cucumber fruit-flavored beverage.The disclosure has the health drink of cooperative effect and excellent flavor using sea cucumber collocation pomegranate, blueberry, mulberries these types, develop organoleptic quality good, special taste and the beverage products with antifatigue, nourishing yin to moisten dryness, the health-care efficacies such as promote the production of body fluid to quench thirst, is anti-oxidant, for promoting beche-de-mer products intensive processing, holothurian added value of product is improved, abundant beche-de-mer products type in the market is of great significance.
Description
Technical field
This disclosure relates to a kind of comprehensive utilization of marine product, and in particular to a kind of sea cucumber fruit-flavored beverage and its processing method.
Background technique
Here statement only provides background information related with the disclosure, without necessarily constituting the prior art.
Sea cucumber is a kind of traditional rare invigorant in China, and ancient literature already points out that sea cucumber has main tonifying primordial Qi, grows benefit five
Dirty six internal organs and deficient health-preserving function of dispelling, are listed in help drug.Recently, pharmaceutical research proves that sea cucumber has more anticoagulation, resists
The effects of tumour, antibacterial, antiviral and raising immunity.Change with the improvement of people's living standard in our country with quality of life
It is kind, it is increasingly vigorous for the demand of sea cucumber.
With the development of economy with the raising of living standards of the people, domestic and international consumption market is to beche-de-mer products quality and quality
It is required that higher and higher.The current Holothurian machining in China still based on salt dried sea-cucumber and unsalted dried sea cucumbers, continuously emerges again in recent years
Some intensely processed products, such as instant holothurian, freeze-drying sea cucumber, high pressure sea cucumber, sea cucumber can；Deep processed product such as beche-de-mer capsules,
Holothurian oral liquid and sea cucumber polypeptide capsule etc..There is level and relatively lag, is attached in the intensive processing technology of sea cucumber industry entirety
The problems such as value added higher intensive processing product are few, high-valued development level is low.
Summary of the invention
With the enhancing of people's living standard increased with health care consciousness, for utilizing the beverage with special health-care efficacy
Product demand is increasing.In order to solve the deficiencies in the prior art, purpose of this disclosure is to provide a kind of sea cucumber fruit-flavored beverage and
Its processing method, this method improve holothurian added value of product, enrich sea cucumber in the market for promoting beche-de-mer products intensive processing
Product category is of great significance.
To achieve the goals above, the technical solution of the disclosure are as follows:
In a first aspect, a kind of processing method of sea cucumber fruit-flavored beverage successively uses after directly rubbing fresh and alive sea cucumbers plus water
Holothurians autoenzyme, flavor protease and lipase carry out enzymatic hydrolysis and obtain sea cucumber enzymatic hydrolysis material, digest material to sea cucumber using yeast
It carries out fermentation and obtains sea cucumber hydrolysate, sea cucumber hydrolysate and juice of my pomegranate, blueberry pulp, mulberries pulp are mixed with and obtain sea cucumber
Fruit-flavored beverage.
The disclosure carries out full processing to wall of sea cucumber Stichopus japonicus, sea cucumber internal organ, coelomic fluid first and obtains sea cucumber hydrolysate, and utilizing should
Sea cucumber hydrolysate compounds the health beverage produced with cooperative effect and excellent flavor with juice of my pomegranate, blueberry pulp, mulberries pulp
Material.The beverage vessel has organoleptic quality good, special taste and the health cares such as has antifatigue, nourishing yin to moisten dryness, promote the production of body fluid to quench thirst, is anti-oxidant
Effect.
Second aspect, a kind of sea cucumber fruit-flavored beverage that the processing method of above-mentioned sea cucumber fruit-flavored beverage obtains.
The disclosure has the beneficial effect that
The disclosure is integrally to rub sea cucumber to carry out enzymolysis liquid, to wall of sea cucumber Stichopus japonicus, sea cucumber internal organ, coelomic fluid in process
Full nutritional utilization has been carried out, the waste of Holothurian machining by-product is avoided；Egg is carried out using holothurians autoenzyme and flavor protease
White matter enzymatic hydrolysis carries out sea cucumber lipid enzymatic hydrolysis using lipase, promotes the absorption and utilization of sea cucumber nutrient substance；Utilize yeast powder
The fishy smell of fermentation removing sea cucumber, the wine aroma of generation mask the peculiar smell of enzymolysis liquid；It will be soluble after sea cucumber hydrolysate is centrifuged
Protein, free acidic amino acid, lipid and the separation of small-molecule active substance isoreactivity substance, effectively extract the activity of sea cucumber at
Point, it is compounded with juice of my pomegranate, mulberries pulp, blueberry pulp, improves the health-care efficacy and flavor of product.The technique is mainly characterized by
Promote existing holothruian cultures resource higher value application, stretches the development of sea cucumber industrial chain, extend Holothurian machining industrial chain, promote sea
Ginseng industry benign development, and also to advocate nature, pursue health, care about self people and provide a kind of new health drink
Selection, meets the market demand, easy to operate, with high content of technology, and product has high economic value.
Specific embodiment
It is noted that described further below be all exemplary, it is intended to provide further instruction to the disclosure.Unless another
It indicates, all technical and scientific terms used herein has usual with disclosure person of an ordinary skill in the technical field
The identical meanings of understanding.
It should be noted that term used herein above is merely to describe specific embodiment, and be not intended to restricted root
According to the illustrative embodiments of the disclosure.As used herein, unless the context clearly indicates otherwise, otherwise singular
Also it is intended to include plural form, additionally, it should be understood that, when in the present specification using term "comprising" and/or " packet
Include " when, indicate existing characteristics, step, operation, device, component and/or their combination.
There is horizontal relatively lag, the higher intensive processing product of added value in view of the intensive processing technology of sea cucumber industry entirety
Less, the problems such as high-valued development level is low, the present disclosure proposes a kind of sea cucumber fruit-flavored beverage and its processing methods.
A kind of exemplary embodiment of the disclosure provides a kind of processing method of sea cucumber fruit-flavored beverage, by fresh and alive sea cucumbers
After adding water directly to rub, enzymatic hydrolysis is successively carried out using holothurians autoenzyme, flavor protease and lipase and obtains sea cucumber enzymatic hydrolysis material,
Fermentation is carried out to sea cucumber enzymatic hydrolysis material using yeast and obtains sea cucumber hydrolysate, by sea cucumber hydrolysate and juice of my pomegranate, blueberry pulp, mulberry
Sorosis slurry, which is mixed with, obtains sea cucumber fruit-flavored beverage.
The disclosure carries out full processing to wall of sea cucumber Stichopus japonicus, sea cucumber internal organ, coelomic fluid first and obtains sea cucumber hydrolysate, and utilizing should
Sea cucumber hydrolysate compounds the health beverage produced with cooperative effect and excellent flavor with juice of my pomegranate, blueberry pulp, mulberries pulp
Material.The beverage vessel has organoleptic quality good, special taste and the health cares such as has antifatigue, nourishing yin to moisten dryness, promote the production of body fluid to quench thirst, is anti-oxidant
Effect.The disclosure first uses flavor protease to be digested, and collagen tissue STRUCTURE DECOMPOSITION is more advantageous to lipase hydrolysis
Effect.
In one or more embodiments of the embodiment, the hydrolysis temperature using holothurians autoenzyme is 35~55 DEG C, enzyme
The solution time is 1~3h.
In one or more embodiments of the embodiment, the additive amount of flavor protease be quality of sea cucumber 0.1~
0.5%.
In one or more embodiments of the embodiment, the hydrolysis temperature using flavor protease is 45~55 DEG C, enzyme
Solving pH is 6.5~7.5, and enzymolysis time is 1~3h.
In one or more embodiments of the embodiment, the additive amount of lipase is the 0.1~0.5% of quality of sea cucumber.
In one or more embodiments of the embodiment, the hydrolysis temperature using lipase is 35~55 DEG C, digests pH
It is 6.5~7.5, enzymolysis time is 1~3h.
In one or more embodiments of the embodiment, the additive amount of yeast is the 0.1~0.3% of quality of sea cucumber.
In one or more embodiments of the embodiment, when being fermented using yeast, temperature is 35~55 DEG C, the time 2
~6h.
It in one or more embodiments of the embodiment, is centrifuged after yeast fermentation, removal precipitating obtains sea
Join enzymolysis liquid.
In the series embodiment, the condition of the centrifuge separation are as follows: centrifugal rotational speed is 3000~6000r/min, and the time is
15~30min.
In one or more embodiments of the embodiment, in terms of mass fraction, 2~5 parts of sea cucumber hydrolysate, juice of my pomegranate 1
~5 parts, 10~20 parts of mulberries pulp, 5~10 parts of blueberry pulp.
In one or more embodiments of the embodiment, sea cucumber hydrolysate and juice of my pomegranate, blueberry pulp, mulberries pulp are mixed
After conjunction, sweetener, acidity regulator, emulsifier, thickener is added, then carries out vacuum, sterilization obtains sea cucumber fruit-flavored beverage.
A kind of preferred processing method of sea cucumber fruit-flavored beverage of the disclosure, steps are as follows:
1, fresh and alive sea cucumbers are cleaned up, 1 times of water mashing is added after pulling out, sea cucumber is rubbed.
2, sea cucumber milk is kept the temperature to 1~3h at 35~55 DEG C, enzymolysis liquid is carried out using holothurians autoenzyme, flavor is then added
Protease is digested, the additive amount of flavor protease and the mass ratio 0.01~0.05% of sea cucumber, and temperature is 45~55 DEG C, enzyme
PH6.5~7.5 are solved, the time is in 1~3h.
3, the enzymatic hydrolysis that lipase carries out sea cucumber lipid is continuously added, the mass ratio 0.01 of the additive amount of lipase and sea cucumber~
0.05%, temperature is 35~55 DEG C, digests pH 6.5~7.5, the time is in 1~3h.
4, it continuously adds yeast powder and carries out flavor modification, the additive amount of yeast powder and the mass ratio 0.1~0.3% of sea cucumber,
Temperature is 35~55 DEG C, and the time is in 2~6h.
5, enzymolysis liquid is centrifuged, centrifugal condition is 3000~6000r/min, and the time is 15~30min.It takes on enzymatic hydrolysis
Clear liquid is spare.
6, pomegranate is squeezed the juice, blueberry and mulberries broken wall is crushed, by sea cucumber hydrolysate and juice of my pomegranate, blueberry pulp, mulberries
Pulp mixes in proportion.For mix sea cucumber hydrolysate, juice of my pomegranate, mulberries pulp, blueberry pulp mass ratio be sea cucumber enzymatic hydrolysis
2~5 parts of liquid, 1~5 part of juice of my pomegranate, 10~20 parts of mulberries pulp, 5~10 parts of blueberry pulp.
7, after 0.18% citric acid, 8% white granulated sugar, 0.05% Sucrose Fatty Acid Ester, the allotment of 0.12% sodium carboxymethylcellulose is added
Tinning sterilizes 30min at 100 DEG C, obtains finished product.
The another embodiment of the disclosure, the sea cucumber that the processing method for providing a kind of above-mentioned sea cucumber fruit-flavored beverage obtains
Fruit-flavored beverage.
In order to enable those skilled in the art can clearly understand the technical solution of the disclosure, below with reference to tool
The technical solution of the disclosure is described in detail in the embodiment of body.
Embodiment 1
Fresh and alive sea cucumbers are cleaned up, 1 times of water mashing is added after pulling out, sea cucumber is rubbed.By sea cucumber milk at 35 DEG C
1h is kept the temperature, carries out enzymolysis liquid using holothurians autoenzyme, flavor protease is then added and is digested, the additive amount of flavor protease
With the mass ratio 0.01% of sea cucumber, temperature is 45 DEG C, digests pH 6.5, the time is in 3h.It continuously adds lipase and carries out sea cucumber rouge
The enzymatic hydrolysis of matter, the additive amount of lipase and the mass ratio 0.01% of sea cucumber, temperature are 55 DEG C, digest pH 6.5, the time is in 3h.After
The continuous yeast powder that is added carries out flavor modification, the additive amount of yeast powder and the mass ratio 0.1% of sea cucumber, and temperature is 35 DEG C, and the time exists
2h.Enzymolysis liquid is centrifuged, centrifugal condition 3000r/min, time 30min.Take enzymatic hydrolysis supernatant spare.Pomegranate is squeezed
Blueberry and mulberries broken wall are crushed, sea cucumber hydrolysate are mixed in proportion with juice of my pomegranate, blueberry pulp, mulberries pulp by juice.For
Mix sea cucumber hydrolysate, juice of my pomegranate, mulberries pulp, blueberry pulp mass ratio be 2 parts of sea cucumber hydrolysate, 1 part of juice of my pomegranate, mulberries
20 parts of pulp, 5 parts of blueberry pulp.0.18% citric acid, 8% white granulated sugar, 0.05% Sucrose Fatty Acid Ester, 0.12% carboxymethyl cellulose is added
Tinning after plain sodium allotment, sterilizes 30min at 100 DEG C, obtains finished product.
Embodiment 2
Fresh and alive sea cucumbers are cleaned up, 1 times of water mashing is added after pulling out, sea cucumber is rubbed.By sea cucumber milk at 45 DEG C
2h is kept the temperature, carries out enzymolysis liquid using holothurians autoenzyme, flavor protease is then added and is digested, the additive amount of flavor protease
With the mass ratio 0.03% of sea cucumber, temperature is 40 DEG C, digests pH 7, the time is in 2h.It continuously adds lipase and carries out sea cucumber lipid
Enzymatic hydrolysis, the additive amount of lipase and the mass ratio 0.02% of sea cucumber, temperature is 45 DEG C, digests pH 7, the time is in 2h.Continue to add
Enter yeast powder and carry out flavor modification, the additive amount of yeast powder and the mass ratio 0.2% of sea cucumber, temperature is 45 DEG C, and the time is in 4h.It will
Enzymolysis liquid is centrifuged, centrifugal condition 5000r/min, time 20min.Take enzymatic hydrolysis supernatant spare.Pomegranate is squeezed the juice, it will
Blueberry and mulberries broken wall crush, and sea cucumber hydrolysate is mixed in proportion with juice of my pomegranate, blueberry pulp, mulberries pulp.For mixing
Sea cucumber hydrolysate, juice of my pomegranate, mulberries pulp, blueberry pulp mass ratio be 3 parts of sea cucumber hydrolysate, 3 parts of juice of my pomegranate, mulberries pulp
15 parts, 8 parts of blueberry pulp.0.18% citric acid, 8% white granulated sugar, 0.05% Sucrose Fatty Acid Ester, 0.12% sodium carboxymethylcellulose is added
Tinning after allotment sterilizes 30min at 100 DEG C, obtains finished product.
Embodiment 3
Fresh and alive sea cucumbers are cleaned up, 1 times of water mashing is added after pulling out, sea cucumber is rubbed.By sea cucumber milk at 55 DEG C
1h is kept the temperature, carries out enzymolysis liquid using holothurians autoenzyme, flavor protease is then added and is digested, the additive amount of flavor protease
With the mass ratio 0.05% of sea cucumber, temperature is 55 DEG C, digests pH 7.5, the time is in 1h.It continuously adds lipase and carries out sea cucumber rouge
The enzymatic hydrolysis of matter, the additive amount of lipase and the mass ratio 0.05% of sea cucumber, temperature are 55 DEG C, digest pH7.5, the time is in 1h.After
The continuous yeast powder that is added carries out flavor modification, the additive amount of yeast powder and the mass ratio 0.3% of sea cucumber, and temperature is 55 DEG C, and the time exists
2h.Enzymolysis liquid is centrifuged, centrifugal condition 6000r/min, time 15min.Take enzymatic hydrolysis supernatant spare.Pomegranate is squeezed
Blueberry and mulberries broken wall are crushed, sea cucumber hydrolysate are mixed in proportion with juice of my pomegranate, blueberry pulp, mulberries pulp by juice.For
Mix sea cucumber hydrolysate, juice of my pomegranate, mulberries pulp, blueberry pulp mass ratio be 5 parts of sea cucumber hydrolysate, 5 parts of juice of my pomegranate, mulberries
20 parts of pulp, 5 parts of blueberry pulp.0.18% citric acid, 8% white granulated sugar, 0.05% Sucrose Fatty Acid Ester, 0.12% carboxymethyl cellulose is added
Tinning after plain sodium allotment, sterilizes 30min at 100 DEG C, obtains finished product.
In order to verify the anti-fatigue effect of product, using following experimental verification product efficacy
(1) the effect of 1,2,3 product of embodiment being utilized respectively mice burden swimming experimental verification product.
Experimental method: selecting weight is 18-22g adult male mice 40, is randomly divided into 4 groups, respectively physiological saline
Group, example 1 group, 2 groups of embodiment and 3 groups of embodiment.Each group tested material 30d is continuously fed to mouse respectively, wherein embodiment 1
Group, 2 groups of embodiment and 3 groups of embodiment of the dosage that is fed to are 20g/kg, after last is fed to tested material 30min, by mouse root of the tail
The sheet lead of 5% weight of portion's load is put in size 50cm × 50cm × 40cm, depth of water 30cm or more, the water of water temperature (25 ± 0.5) DEG C
In case, record mouse starts to swim to the dead time, as the mice burden swimming time certainly.
Experimental result is shown in Table 1: being statisticallyd analyze using one-way analysis of variance to experimental data, embodiment 1,2,3
Group can extend the mice burden swimming time compared with physiological saline group, and being indicated above product has significant antifatigue work
Property.
Influence of 1 product of table to mouse swimming time
Note: compared with physiological saline group, * P < 0.05.
(2) according to 1 experimental result of table, prepare 2 groups of 1 group of control, control verifying sea cucumber fruit-flavored beverage product anti-fatigue effects.
Test method: selecting weight is 18-22g adult male mice 40, is randomly divided into 4 groups, respectively physiological saline
2 groups of group, 2 groups of embodiment, 1 group of control and control.Each group tested material 30d is continuously fed to mouse respectively, wherein example 1 group,
2 groups of embodiment and 3 groups of embodiment of the dosage that is fed to are that 20g/kg bears mouse tail root after last is fed to tested material 30min
The sheet lead of 5% weight of lotus is put in size 50cm × 50cm × 40cm, depth of water 30cm or more, the water tank of water temperature (25 ± 0.5) DEG C
In, record mouse starts to swim to the dead time, as the mice burden swimming time certainly.
It compares 1 group: fresh and alive sea cucumbers is cleaned up, 1 times of water mashing is added after pulling out, sea cucumber is rubbed.By sea cucumber milk
2h is kept the temperature at 45 DEG C, carries out enzymolysis liquid using holothurians autoenzyme, flavor protease is then added and is digested, flavor protease
Additive amount and sea cucumber mass ratio 0.03%, temperature be 40 DEG C, digest pH 7, the time is in 2h.Continuously add lipase progress
The enzymatic hydrolysis of sea cucumber lipid, the additive amount of lipase and the mass ratio 0.02% of sea cucumber, temperature are 45 DEG C, digest pH 7, the time exists
2h.It continuously adding yeast powder and carries out flavor modification, the additive amount of yeast powder and the mass ratio 0.2% of sea cucumber, temperature is 45 DEG C, when
Between in 4h.Enzymolysis liquid is centrifuged, centrifugal condition 5000r/min, time 20min.Take enzymatic hydrolysis supernatant spare.According to
3 parts of sea cucumber hydrolysate, 26 parts of ratios of clear water are uniformly mixed.Be added 0.18% citric acid, 8% white granulated sugar, 0.05% Sucrose Fatty Acid Ester,
Tinning after the allotment of 0.12% sodium carboxymethylcellulose, sterilizes 30min at 100 DEG C, obtains 1 group of control.
It compares 2 groups: being crushed by pomegranate juicing, by blueberry and mulberries broken wall, it is blue according to 3 parts of juice of my pomegranate, 15 parts of mulberries pulp
8 parts of certain kind of berries pulp, 3 parts of ratio mixing of clear water.0.18% citric acid, 8% white granulated sugar, 0.05% Sucrose Fatty Acid Ester, 0.12% carboxylic first is added
Tinning after the allotment of base sodium cellulosate, sterilizes 30min at 100 DEG C, obtains 2 groups of control.
Experimental result is shown in Table 2: experimental data statisticallyd analyze using one-way analysis of variance, it is 2 groups of embodiment, right
According to 1 group, 2 groups of control compared with physiological saline group, can extend the mice burden swimming time, and 2 groups of embodiment with compare 1
Group, 2 groups of control are compared, and antifatigue effect is more preferable, are indicated above product with significant anti-fatigue active.
Influence of 2 product of table to mouse swimming time
Note: compared with physiological saline group, * P < 0.05.
The foregoing is merely preferred embodiment of the present disclosure, are not limited to the disclosure, for the skill of this field
For art personnel, the disclosure can have various modifications and variations.It is all within the spirit and principle of the disclosure, it is made any to repair
Change, equivalent replacement, improvement etc., should be included within the protection scope of the disclosure.
Claims (10)
1. a kind of processing method of sea cucumber fruit-flavored beverage, characterized in that after directly rubbing fresh and alive sea cucumbers plus water, successively using sea
Ginseng autolytic enzyme, flavor protease and lipase carry out enzymatic hydrolysis and obtain sea cucumber enzymatic hydrolysis material, using yeast to sea cucumber digest material into
Row fermentation obtains sea cucumber hydrolysate, and sea cucumber hydrolysate and juice of my pomegranate, blueberry pulp, mulberries pulp are mixed with and obtain sea cucumber fruit
Flavor beverage.
2. the processing method of sea cucumber fruit-flavored beverage as described in claim 1, characterized in that utilize the enzymatic hydrolysis temperature of holothurians autoenzyme
Degree is 35~55 DEG C, and enzymolysis time is 1~3h.
3. the processing method of sea cucumber fruit-flavored beverage as described in claim 1, characterized in that the additive amount of flavor protease is sea
Join the 0.1~0.5% of quality；
Or, being 45~55 DEG C using the hydrolysis temperature of flavor protease, enzymatic hydrolysis pH is 6.5~7.5, and enzymolysis time is 1~3h.
4. the processing method of sea cucumber fruit-flavored beverage as described in claim 1, characterized in that the additive amount of lipase is sea cucumber matter
The 0.1~0.5% of amount；
Or, being 35~55 DEG C using the hydrolysis temperature of lipase, enzymatic hydrolysis pH is 6.5~7.5, and enzymolysis time is 1~3h.
5. the processing method of sea cucumber fruit-flavored beverage as described in claim 1, characterized in that the additive amount of yeast is quality of sea cucumber
0.1~0.3%；
Or, temperature is 35~55 DEG C when being fermented using yeast, the time is 2~6h.
6. the processing method of sea cucumber fruit-flavored beverage as described in claim 1, characterized in that carry out centrifugation point after yeast fermentation
From removal precipitating obtains sea cucumber hydrolysate.
7. the processing method of sea cucumber fruit-flavored beverage as claimed in claim 6, characterized in that the condition of the centrifuge separation are as follows:
Centrifugal rotational speed is 3000~6000r/min, and the time is 15~30min.
8. the processing method of sea cucumber fruit-flavored beverage as described in claim 1, characterized in that in terms of mass fraction, sea cucumber enzymatic hydrolysis
2~5 parts of liquid, 1~5 part of juice of my pomegranate, 10~20 parts of mulberries pulp, 5~10 parts of blueberry pulp.
9. the processing method of sea cucumber fruit-flavored beverage as described in claim 1, characterized in that sea cucumber hydrolysate and juice of my pomegranate, indigo plant
After certain kind of berries pulp, the mixing of mulberries pulp, sweetener, acidity regulator, emulsifier, thickener is added, then carries out vacuum, sterilization obtains
Obtain sea cucumber fruit-flavored beverage.
10. the sea cucumber fruit-flavored beverage that a kind of processing method of any sea cucumber fruit-flavored beverage of claim 1~9 obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910723409.9A CN110279047A (en) | 2019-08-05 | 2019-08-05 | A kind of sea cucumber fruit-flavored beverage and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910723409.9A CN110279047A (en) | 2019-08-05 | 2019-08-05 | A kind of sea cucumber fruit-flavored beverage and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110279047A true CN110279047A (en) | 2019-09-27 |
Family
ID=68024852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910723409.9A Pending CN110279047A (en) | 2019-08-05 | 2019-08-05 | A kind of sea cucumber fruit-flavored beverage and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110279047A (en) |
Cited By (2)
| 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 |
| CN113796476A (en) * | 2020-06-16 | 2021-12-17 | 中国热带农业科学院农产品加工研究所 | Radix adenophorae anti-fatigue polypeptide compound beverage and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1286926A (en) * | 1999-09-03 | 2001-03-14 | 朱蓓薇 | Sea cucumber enzymolyzing liquid products series and their production process |
| CN102090680A (en) * | 2009-12-14 | 2011-06-15 | 谭攸恒 | Sea cucumber drink and preparation method thereof |
| CN103330160A (en) * | 2013-06-03 | 2013-10-02 | 大连东泽海产品有限公司 | Sea cucumber polypeptide fruit juice beverage |
| CN104544454A (en) * | 2014-12-19 | 2015-04-29 | 渤海大学 | Sea cucumber peptide nutrition powder and preparation method thereof |
| CN105533740A (en) * | 2015-12-24 | 2016-05-04 | 广西北部湾海皇生物科技有限公司 | Sea cucumber-traditional Chinese medicine extract with kidney-invigorating and essence-replenishing functions as well as preparation technology thereof |
| CN105558700A (en) * | 2016-01-30 | 2016-05-11 | 威海新异生物科技有限公司 | Preparation method of sea cucumber biological activity drink |
| CN108753897A (en) * | 2018-09-20 | 2018-11-06 | 山东东方海洋科技股份有限公司 | A kind of preparation method of sea cucumber internal organ polypeptide |
-
2019
- 2019-08-05 CN CN201910723409.9A patent/CN110279047A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1286926A (en) * | 1999-09-03 | 2001-03-14 | 朱蓓薇 | Sea cucumber enzymolyzing liquid products series and their production process |
| CN102090680A (en) * | 2009-12-14 | 2011-06-15 | 谭攸恒 | Sea cucumber drink and preparation method thereof |
| CN103330160A (en) * | 2013-06-03 | 2013-10-02 | 大连东泽海产品有限公司 | Sea cucumber polypeptide fruit juice beverage |
| CN104544454A (en) * | 2014-12-19 | 2015-04-29 | 渤海大学 | Sea cucumber peptide nutrition powder and preparation method thereof |
| CN105533740A (en) * | 2015-12-24 | 2016-05-04 | 广西北部湾海皇生物科技有限公司 | Sea cucumber-traditional Chinese medicine extract with kidney-invigorating and essence-replenishing functions as well as preparation technology thereof |
| CN105558700A (en) * | 2016-01-30 | 2016-05-11 | 威海新异生物科技有限公司 | Preparation method of sea cucumber biological activity drink |
| CN108753897A (en) * | 2018-09-20 | 2018-11-06 | 山东东方海洋科技股份有限公司 | A kind of preparation method of sea cucumber internal organ polypeptide |
Non-Patent Citations (4)
| Title |
|---|
| 任同军: "《刺参的营养饲料与健康调控》", 30 June 2019, 东南大学出版社 * |
| 李银塔等: "海参营养口服液制备工艺研究", 《水产科技情报》 * |
| 王波: "HACCP体系在海参饮料加工过程中的应用", 《福建水产》 * |
| 程嘉艺: "《药食同源中药材药理研究与应用》", 31 March 2018, 辽宁科学技术出版社 * |
Cited By (2)
| 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 |
| CN113796476A (en) * | 2020-06-16 | 2021-12-17 | 中国热带农业科学院农产品加工研究所 | Radix adenophorae anti-fatigue polypeptide compound beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102696767B (en) | A kind of deep working method fully utilizing walnut kernel production low fat Walnut Milk, active peptide, albumen powder | |
| CN102936554B (en) | Mulberry fruit wine and preparation method thereof | |
| CN101455428B (en) | Walnut peptide nutrient food and preparation method thereof | |
| CN105614828A (en) | Antarctic krill paste and making method thereof | |
| CN110195090A (en) | The preparation method and gained sea cucumber intestine ovum polypeptide powder of sea cucumber intestine ovum polypeptide powder | |
| CN103859368A (en) | Sea cucumber beverage and production method thereof | |
| CN104706567A (en) | Method for extracting pearl fetal sac liquid from pearl fetal sac of mother pearl shellfish and product thereby | |
| CN104186860A (en) | Tea beverage capable of moistening lung and beautifying and preparation method thereof | |
| CN110279047A (en) | A kind of sea cucumber fruit-flavored beverage and its processing method | |
| CN106689948A (en) | Collagen composite linolenic acid beverage and preparation method thereof | |
| KR20110088787A (en) | Method for manufacturing well-being makgeolli | |
| CN104273630A (en) | Black sesame and walnut honeyed beverage and preparation method thereof | |
| CN104757560A (en) | Glutathione yeast enzymolysis solution composition and preparation method thereof | |
| CN104997120A (en) | Production technology of enteromorpha prolifra fermented beverage prepared by mixed bacteria asynchronous fermentation | |
| CN102578521B (en) | Scallop skirt seafood sauce and preparation method thereof | |
| CN107156747A (en) | A kind of cordyceps sinensis walnut peptide nutrient powder and preparation method thereof | |
| CN106173186A (en) | The new method of polypeptide prepared by a kind of high-valued comprehensive utilization Fructus Tritici aestivi | |
| CN107361270A (en) | A kind of preparation method of jujube enzyme beverage | |
| CN113349356A (en) | Iceland red-pole ginseng intestine egg nutritional jelly and preparation method thereof | |
| CN102871127A (en) | Method for extracting bone calcium by fermentation, and osteocalcin | |
| CN108611235A (en) | A kind of preparation method of the double ginseng yellow rice wine of heath-function | |
| CN107307404A (en) | A kind of preparation method of agaric ferment | |
| CN103976205A (en) | Jelly for improving internal secretion and preparation method of jelly | |
| CN109497367A (en) | A kind of egg white oligopeptide fruit drink and preparation method thereof | |
| CN104351749A (en) | Processing method of almond-fragrant mushroom nutritional health-care powder |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190927 |
|
| RJ01 | Rejection of invention patent application after publication |