CN115428912A - Normal-temperature instant sea cucumber and functional seasoning thereof - Google Patents
Normal-temperature instant sea cucumber and functional seasoning thereof Download PDFInfo
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Images
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/78—Connective tissue peptides, e.g. collagen, elastin, laminin, fibronectin, vitronectin, cold insoluble globulin [CIG]
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P21/00—Preparation of peptides or proteins
- C12P21/06—Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
-
- 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
Abstract
The invention provides a normal-temperature instant sea cucumber and a functional seasoning thereof, wherein the sea cucumber is subjected to cross-linking treatment by using a tea polyphenol solution in a processing process; the liquid peptide seasoning liquid comprises red wine, honey, sea cucumber egg peptide and fishbone collagen peptide. The biological cross-linking agent used in the invention is tea polyphenol, so that the autolysis phenomenon of the instant sea cucumber can be well inhibited, the freshness of the instant sea cucumber is kept to the greatest extent, the stability of collagen of the instant sea cucumber is enhanced, the normal-temperature storage stability of the instant sea cucumber is improved, the shelf life of the instant sea cucumber is prolonged, and the biological cross-linking agent has a good market application prospect; the prepared liquid peptide seasoning liquid contains sea cucumber egg peptide, so that the taste is rich, and the nutrition is more comprehensive; the prepared liquid peptide seasoning liquid also contains fishbone collagen peptide, and provides the function of preventing osteoporosis.
Description
Technical Field
The invention belongs to the technical field of deep processing and preservation of marine products, and particularly relates to normal-temperature instant sea cucumbers and a functional seasoning thereof.
Background
As Chinese residents take a large amount of vegetable food, oxalic acid, vegetable acid and the like contained in the vegetable food are easy to form calcium insoluble salt in human bodies, so that the absorption and utilization rate of calcium is low, and the problem of osteoporosis is easy to cause. The calcium supplement preparation on the market at present has certain Ca supplement effect 2+ However, these calcium preparations are mainly inorganic calcium or organic calcium, and have low absorption and utilization rate and large irritation to intestines and stomach, and thus it is difficult to achieve a good calcium supplement effect.
Sea cucumber has high nutritive value, not only contains rich collagen, but also contains more than 50 nutritive substances such as various trace elements, amino acids, vitamins and the like, and is always regarded as a good dietary product. However, due to the serious autolysis phenomenon, the sea cucumber can not be stored and transported at normal temperature for a long time, and can only be processed into dried ginseng or salted ginseng, and can not be directly eaten. The processing of the dried ginseng or the salted ginseng requires a long-time soaking and desalting process, which causes a great loss of nutrient substances. In the processing technology of the instant sea cucumbers which are started in recent years, although the original taste and flavor of the fresh sea cucumbers are kept and the loss of nutritional ingredients is less, the instant sea cucumber products need to be cooled in the whole transportation process and need to be frozen in the preservation process, so that the economic cost is greatly improved. Therefore, the research on the instant sea cucumber food which can stabilize the collagen of the body wall of the sea cucumber, prevent osteoporosis and has good mouthfeel has potential market prospect.
Disclosure of Invention
The invention aims to provide normal-temperature instant sea cucumbers and a functional seasoning thereof, so that the problems are solved.
The invention firstly provides the sea cucumber which can be preserved at normal temperature for a long time, and the sea cucumber is subjected to cross-linking treatment by using a tea polyphenol solution in the processing process;
as a concrete description of the examples, the concentration of the tea polyphenol solution used was 0.5%;
the crosslinking is carried out for 30min to 4h at the temperature of between 4 and 35 ℃;
the sterilization is carried out by high-pressure steam, wherein one specific sterilization condition is that the temperature is 121 ℃ and the time is 20min. The sterilized product is stored at 25 ℃.
The invention also provides a liquid peptide seasoning liquid used in combination with the sea cucumber, and the liquid peptide seasoning liquid contains red wine, honey, sea cucumber egg peptide and fishbone collagen peptide.
The preparation method of the sea cucumber egg polypeptide comprises the steps of carrying out enzymolysis on sea cucumber eggs by using neutral protease, and drying enzymolysis liquid;
the enzymolysis is carried out under the following specific conditions: the enzymolysis time is 4.5h, the temperature is 60 ℃, the enzyme addition amount is 7000U/g, and the feed-liquid ratio is 1;
the enzymolysis liquid is carried out with activated carbon deodorization treatment, the deodorized enzymolysis liquid is freeze-dried to obtain the active polypeptide, and the freeze-drying conditions are as follows: vacuum degree of 0.12mbar, temperature of-55 deg.C, and freeze drying time of not less than 24 hr;
the fishbone collagen peptide is prepared by carrying out enzymolysis on fishbone by using neutral protease and drying enzymolysis liquid;
the enzymolysis, wherein the enzymolysis time is 5.5h, the temperature is 55 ℃, the enzyme addition amount is 9000U/g, and the feed-liquid ratio is 1;
the enzymolysis liquid is freeze-dried, and the freeze-drying conditions are as follows: vacuum degree of 0.12mbar, temperature of-55 deg.C, and freeze drying time of not less than 24 hr;
as a specific description of the embodiment, the liquid peptide seasoning liquid has the following mixture ratio: red wine: honey: sea cucumber egg peptide: the fish bone collagen peptide is as follows, wherein the ratio of the fish bone collagen peptide is 10.
The biological cross-linking agent used in the invention is tea polyphenol, so that the autolysis phenomenon of the instant sea cucumber can be well inhibited, the freshness of the instant sea cucumber is kept to the maximum extent, the stability of collagen of the instant sea cucumber is enhanced, the normal-temperature storage stability of the instant sea cucumber is improved, the shelf life of the instant sea cucumber is prolonged, and the biological cross-linking agent has a good market application prospect; the prepared liquid peptide seasoning liquid contains sea cucumber egg peptide, and is rich in taste and comprehensive in nutrition; the prepared liquid peptide seasoning liquid also contains fishbone collagen peptide, and provides the function of preventing osteoporosis.
Drawings
FIG. 1: the change of the instant sea cucumbers which are not treated by the cross-linking agent (A) and are treated by the cross-linking agent (B) along with the preservation time (25 ℃);
FIG. 2 is a schematic diagram: the change of the electrophoresis bands of the instant sea cucumbers which are not treated by the cross-linking agent and are treated by the cross-linking agent along with the preservation time (25 ℃);
FIG. 3: the water holding capacity of the instant sea cucumbers which are not treated by the cross-linking agent and are treated by the cross-linking agent changes along with the preservation time (25 ℃);
FIG. 4 is a schematic view of: the moisture content of the instant sea cucumbers which are not treated by the cross-linking agent and are treated by the cross-linking agent changes along with the preservation time (25 ℃);
FIG. 5: water activity change chart of instant sea cucumbers which are not treated by the cross-linking agent and are treated by the cross-linking agent along with preservation time (25 ℃);
FIG. 6: graph showing the change of pH value of the instant sea cucumber without being treated by the cross-linking agent and treated by the cross-linking agent along with preservation time (25 ℃).
Detailed Description
The present invention will be described in detail below with reference to examples and the accompanying drawings.
Example 1: instant sea cucumber prepared by conventional method
Cleaning sludge on the surface of the sea cucumber, cutting a cut which is about 1/3 of the length of the body wall of the sea cucumber along the abdomen of the sea cucumber by using a pair of scissors, removing viscera and sand mouths of the sea cucumber, washing sea cucumber eggs by using running water, draining for later use, and paying attention to not excessively damage the sea cucumber body. Adopting an intermittent stewing process, adding the sea cucumber after the water in a digester is boiled, stewing for 3h, changing water every 1h, and finishing stewing when the sea cucumber meat is elastic. Heating to boil with slow fire, stewing under constant temperature after boiling, and making into instant sea cucumber.
Example 2: preparing cross-linked instant sea cucumber
Preparing a 0.5% tea polyphenol solution, soaking the instant sea cucumber in the tea polyphenol solution for crosslinking treatment, wherein the treatment conditions are as follows: the temperature is 25 ℃, and the time is 4h; the cross-linked instant sea cucumber is packaged by a polyethylene sterile fresh-keeping bag under the packaging conditions that: vacuum pumping is carried out for 20s, and the vacuum pressure is 220Pa; sterilizing with high pressure steam sterilizing pot at 121 deg.C for 20min, and storing sterilized product at 25 deg.C.
Example 3: preparation of crosslinked instant Stichopus japonicus
Preparing a tea polyphenol solution with the concentration of 1.2%, soaking the instant sea cucumber in the tea polyphenol solution for cross-linking treatment, wherein the treatment conditions are as follows: the temperature is 25 ℃, and the time is 3h; the cross-linked instant sea cucumber is packaged by a polyethylene sterile fresh-keeping bag under the packaging conditions that: vacuum pumping is carried out for 20s, and the vacuum pressure is 220Pa; sterilizing with high pressure steam sterilizing pot at 121 deg.C for 20min, and storing sterilized product at 25 deg.C.
The instant sea cucumbers prepared in the example 2 are stored and subjected to physical and chemical index detection, and the results are as follows:
FIG. 1 shows that on day 0 of storage, the fresh instant sea cucumber is cylindrical, the back of the sea cucumber is slightly raised, the conical meat thorn is obvious, the skin of the sea cucumber is intact, and the elasticity of the sea cucumber is high; with the prolonging of the storage time, the instant sea cucumber which is not subjected to crosslinking treatment has autolysis, the body of the sea cucumber is paralyzed and soft, the epidermis is sticky, the back thorn is autolyzed, and when the storage time reaches 14 days, the instant sea cucumber has obvious viscosity liquefaction, and the complete shape of the instant sea cucumber cannot be seen; compared with the prior art, the instant sea cucumber of the tea polyphenol cross-linked group still keeps the state of fresh instant sea cucumber.
Tables 1-2 show that the TPA (terephthalic acid) measurement result of the uncrosslinked instant sea cucumbers is obviously reduced along with the prolonging of the preservation time of the instant sea cucumbers, after the preservation day 7, the hardness and the chewiness of the instant sea cucumbers are seriously reduced, the body walls of the sea cucumbers are soft, the sensory quality is reduced, and meanwhile, the elasticity of the instant sea cucumbers is also obviously reduced, which indicates that the body wall protein structure of the instant sea cucumbers is damaged. Compared with the cross-linked instant sea cucumber, the texture characteristics of the cross-linked instant sea cucumber are not obviously changed in the first few days of the storage period, which shows that the cross-linked instant sea cucumber keeps good sensory quality in the storage period. When the preservation period reaches 14 days, the uncrosslinked instant sea cucumbers are seriously autolyzed, the body wall is incomplete, and TPA measurement cannot be carried out; the TPA measurement result of the instant sea cucumber treated by tea polyphenol in a crosslinking way is not obviously changed, the collagen in the body wall of the instant sea cucumber is not obviously degraded, and the whole body keeps better hardness and elasticity.
Table 1: sensory evaluation change chart (9 points) of instant sea cucumber without crosslinking agent treatment and after crosslinking agent treatment along with storage time (25 ℃), and the sensory evaluation change chart is obtained
Table 2: texture change table of instant sea cucumbers without crosslinking agent treatment and after crosslinking agent treatment along with storage time (25 ℃), storage time and storage time
As can be seen from FIG. 2, no dark bands appear on day 0 of the storage period, indicating that the protein structure in the body wall of the instant sea cucumber which is not cross-linked and is cross-linked by tea polyphenol is not degraded, and the good freshness is maintained; with the extension of the storage period, the color of the sea cucumber strips which are not subjected to cross-linking treatment gradually becomes darker, which shows that the collagen structure of the instant sea cucumber is damaged, the content of water-soluble protein is gradually increased, and the sea cucumber subjected to cross-linking treatment by adopting tea polyphenol does not obviously change; when the storage day 7 is reached, the color of the bands of the non-crosslinking group becomes dark in the small molecule area, which shows that the protein structure is damaged and is degraded obviously, the macromolecular protein is degraded into small molecules, while the color of the bands of the crosslinking group does not become dark all the time, and the protein structure is not changed obviously. When the preservation period reaches 14 days, the color of the instant sea cucumber strips of the non-crosslinked group is darker than that of the instant sea cucumber strips of the 7 th day, which shows that the protein structure of the instant sea cucumber is more seriously damaged, more proteins are degraded, and the crosslinked group does not have obvious protein degradation all the time.
As can be seen from FIGS. 3 to 5, the water content and water holding capacity of the instant sea cucumbers which are not treated by the cross-linking agent tend to decrease with the prolonging of the storage time; the change of the instant sea cucumber subjected to the tea polyphenol crosslinking treatment is not obvious, which shows that the instant sea cucumber subjected to the tea polyphenol crosslinking treatment has better water retention performance. In addition, the reduction of the water activity of the instant sea cucumber subjected to the tea polyphenol cross-linking treatment in the later storage period is also beneficial to inhibiting the growth of microorganisms.
As can be seen from FIG. 6, the pH value of the instant sea cucumber without being treated by the cross-linking agent tends to increase first and then gradually decrease within 14 days of storage, which indicates that the protein structure of the instant sea cucumber is degraded along with the extension of the storage time, so that basic amino acid and acidic amino acid are generated, and the quality of the instant sea cucumber is continuously reduced; the instant sea cucumber subjected to the tea polyphenol crosslinking treatment has no obvious change in the storage period, which shows that the instant sea cucumber still keeps good freshness and the protein structure is not obviously damaged. The instant sea cucumber subjected to the tea polyphenol crosslinking treatment can retain the original quality of the sea cucumber to the maximum extent, and the shelf life of the instant sea cucumber is prolonged.
Example 4: screening protease for enzymolysis of sea cucumber eggs
The sea cucumber egg peptide not only can provide nutrient components such as essential amino acid and non-essential amino acid, but also has various biological functions, and can improve element absorption and mineral substance transportation, promote growth, regulate food flavor and the like. The sea cucumber processing by-product, namely sea cucumber eggs, is fully utilized to form an efficient enzymolysis and active polypeptide preparation process, which is beneficial to further improving the nutritional value and economic benefit of the sea cucumber. Selecting different proteases and carrying out enzymolysis on the sea cucumber eggs under proper conditions, and screening the proper proteases by taking the hydrolysis degree and the polypeptide yield as indexes in order to improve the utilization rate of the sea cucumber eggs and exert the nutrition and the easy absorbability of the sea cucumber eggs; wherein, the determination method of the hydrolysis degree adopts a TCA precipitation method, and the determination method of the polypeptide yield adopts a colorimetric method.
The types of the selected specific protease and the enzyme activity thereof are as follows: 100000U/g of papain, 50000U/g of neutral protease, 15000U/g of flavourzyme and 600U/g of bromelain.
The enzymatic conditions in screening for proteases were as follows: the enzyme adding amount is 2500U/g, the enzymolysis temperature and the pH are the optimal conditions of protease, the enzymolysis time is 1-6 h, the enzyme deactivation temperature is 95-100 ℃, and the enzyme deactivation time is more than or equal to 15min.
Table 3: hydrolysis degree and polypeptide yield determination result table
The hydrolysis effect of neutral protease on sea cucumber eggs is obviously higher than that of the other three proteases; the neutral protease is also obtained with relatively high polypeptide yield. According to the hydrolysis degree and polypeptide yield of the instant sea cucumber eggs, neutral protease is selected to prepare the sea cucumber egg polypeptide.
Example 5: optimization of enzymolysis process
A single-factor experiment is designed by taking the hydrolysis degree and the polypeptide yield as indexes and taking the enzyme addition amount, the enzymolysis time, the material-liquid ratio and the temperature as factors, and technological parameters are optimized, wherein the single-factor design is shown in a table 4.
Table 4: single factor design table
Single factor experimental results:
table 5: table of influence of different time on hydrolysis degree and polypeptide yield
TABLE 6 influence of different temperatures on the degree of hydrolysis and the polypeptide yield
Table 7: influence table of different enzyme adding amount on hydrolysis degree and polypeptide yield
Table 8: table of influence of different feed liquid ratios on hydrolysis degree and polypeptide yield
Comprehensively analyzing the hydrolysis degree and the polypeptide yield, and obtaining the optimum conditions of 4.5h of enzymolysis time, 55 ℃, 6500U/g of enzyme addition amount and 1-liquid ratio.
In order to further improve the yield of the polypeptide, on the basis of a single-factor experiment, an orthogonal experiment is designed by taking the hydrolysis degree and the yield of the polypeptide as indexes and taking the enzyme addition amount ratio, the enzymolysis time ratio, the feed-liquid ratio and the temperature as factors, and technological parameters are optimized, wherein the design and the result of the orthogonal experiment are shown in table 9.
Table 9: orthogonal experimental design and result analysis table
K is determined by four factors 1 、K 2 、K 3 The value size can be known, and the optimal factor level combination is A 2 B 3 C 3 D 3 The optimal test conditions for extracting the intestinal polypeptide of the red-pole ginseng of the iceland are as follows: the enzymolysis time is 4.5h, the temperature is 60 ℃, the enzyme addition amount is 7000U/g, and the feed-liquid ratio is 1. On the basis, verification experiments are carried out to obtain that the hydrolysis degree is 81.45% and the polypeptide yield is 84.68% under the optimal process conditions.
Example 6: removing fishy smell and drying
The enzymatic hydrolysate of example 5 was subjected to deodorization treatment. Selecting active carbon for treatment, wherein the treatment conditions are as follows: the addition amount is 5-10% of the volume of the enzymolysis liquid, the deodorization temperature is 20-30 ℃, and the deodorization time is 1.5-2 h.
Freeze-drying the deodorized product at-55 deg.C under vacuum degree of 0.12mbar for more than 24 hr to obtain active substance polypeptide.
The sea cucumber ovum enzymatic hydrolysate prepared by enzymolysis has higher nutritive value, but the inherent fishy smell in the sea cucumber ovum and the peculiar smell generated by protease enzymolysis limit the further application of sea cucumber ovum enzymatic hydrolysate, so the fishy smell removing treatment has great significance for sea cucumber ovum peptide. Compared with other drying modes, the retention rate of macromolecular protein in vacuum freeze drying is higher, the nutritional ingredients and the sensory quality of the active peptide are retained to the greatest extent, and the preservation period is long. The active peptide powder obtained by the process has light yellow color and no fishy and bitter taste; the active peptide powder can be quickly dispersed and dissolved in water, and the rehydration effect is good.
Example 7: fishbone pretreatment
The fish bone is soaked in 0.1mol/L NaOH solution (1, m/v) for 6h, and the solution is changed every 2h to remove the foreign protein and the pigment. After washing to neutrality with distilled water, it was immersed in a 6% citric acid solution (1, 15,m/v) for 4 hours to decalcify the fish bone, and then washed repeatedly with distilled water. The demineralized fish bones were soaked in 10% isopropanol solution for 24h to defat.
Cleaning, adding water according to the ratio of 2.
Soaking the treated fishbone powder in 0.01mol/L citric acid solution for 15min, repeatedly washing with water to neutrality, adding distilled water according to a material-liquid ratio of 1 (w: v), extracting in 70 deg.C water bath under stirring for 2h, filtering spun silk, concentrating by rotary evaporation, and freeze drying to obtain gelatin for use.
Example 8: optimization of enzymolysis process
The collagen peptide is a product of collagen or gelatin degraded by protease, is rich in glycine, proline, hydroxyproline and the like required by a human body, has high digestion and absorption performance and safety, and researches show that the fish bone collagen peptide as a bioactive peptide has a potential effect of preventing osteoporosis. And a high-efficiency enzymolysis and active polypeptide preparation process is formed, and the utilization value and the economic benefit of the polypeptide are further improved. In order to improve the utilization rate of the fishbone and exert the functionality of fishbone collagen peptide, the enzymolysis process is optimized by taking the hydrolysis degree and the polypeptide yield as indexes; wherein, the method for measuring the hydrolysis degree adopts a TCA precipitation method, and the method for measuring the polypeptide yield adopts a colorimetric method.
The types of the selected specific protease and the enzyme activity thereof are as follows: the neutral protease is 50000U/g.
A single-factor experiment is designed by taking the hydrolysis degree and the polypeptide yield as indexes and taking the enzyme addition amount, the enzymolysis time, the feed-liquid ratio and the temperature as factors, and technological parameters are optimized, wherein the single-factor design is shown in a table 10.
Table 10: single factor design table
Single factor experimental results:
table 11: table of influence of different time on hydrolysis degree and polypeptide yield
Table 12: table of influence of different temperatures on hydrolysis degree and polypeptide yield
Table 13: influence table of different enzyme adding amount on hydrolysis degree and polypeptide yield
Table 14: table of influence of different feed liquid ratios on hydrolysis degree and polypeptide yield
Comprehensively analyzing the hydrolysis degree and the polypeptide yield, and obtaining the optimum conditions of 5.5h of enzymolysis time, 60 ℃ of temperature, 8500U/g of enzyme addition amount and 1.
In order to further improve the yield of the polypeptide, on the basis of a single-factor experiment, an orthogonal experiment is designed by taking the hydrolysis degree and the yield of the polypeptide as indexes and taking the enzyme addition amount ratio, the enzymolysis time ratio, the feed-liquid ratio and the temperature as factors, and technological parameters are optimized, wherein the design and the result of the orthogonal experiment are shown in table 15.
Table 15: orthogonal experimental design and result analysis table
K is determined by four factors 1 、K 2 、K 3 The value size can be known, and the optimal factor level combination is A 1 B 2 C 3 D 1 Namely, the optimal experimental conditions for extracting the fishbone collagen peptide are as follows: the enzymolysis time is 5.5h, the temperature is 55 ℃, the enzyme addition amount is 9000U/g, and the feed-liquid ratio is 1. On the basis, a verification experiment is carried out to obtain the optimal process stripThe degree of hydrolysis under test was 59.45%, and the polypeptide yield was 69.68%.
Example 9: removing fishy smell and drying
The enzymatic hydrolysate of example 8 was subjected to deodorization treatment. Selecting active carbon for treatment, wherein the treatment conditions are as follows: the addition amount is 5-10% of the volume of the enzymolysis liquid, the deodorization temperature is 20-30 ℃, and the deodorization time is 1.5-2 h.
And (3) freeze-drying the deodorized product at-55 deg.C under vacuum degree of 0.12mbar for 24 hr or more to obtain fishbone collagen peptide.
Example 10: preparation of liquid peptide seasoning liquid
Red wine, honey, the sea cucumber egg peptide prepared in example 6 and the fishbone collagen peptide prepared in example 9 are mixed, wherein the mass ratio is 10. And (5) sterilizing after packaging. The red wine can promote appetite, maintain beauty and resist aging, is beneficial to digestion, and has the functions of losing weight, promoting urination and sterilizing; the honey is sweet in taste, has a good protection effect on the spleen and the stomach, and also has the effect of relaxing bowel; the sea cucumber egg peptide can provide various essential amino acids for human bodies; the fish bone collagen peptide has good effect of preventing osteoporosis; the liquid peptide seasoning liquid prepared by the red wine and the honey together with the sea cucumber egg peptide and the fishbone collagen peptide not only improves the taste of the instant sea cucumber, but also improves the nutrition, the easy absorption and the functionality of the instant sea cucumber.
According to the normal-temperature instant sea cucumber and the functional seasoning thereof, disclosed by the invention, the interaction between collagen molecules in the body wall of the sea cucumber is increased by using the cross-linking effect of the tea polyphenol and the body wall of the sea cucumber, the problem that the body wall of the instant sea cucumber is easy to autolyze is solved, and the normal-temperature storage period of the instant sea cucumber is greatly prolonged. The prepared liquid peptide seasoning liquid covers the original fishy smell of the sea cucumber, meanwhile, the sea cucumber egg peptide improves the nutritional value of the instant sea cucumber, and the fishbone collagen peptide provides the functional activity for preventing osteoporosis. In addition, the invention does not add any preservative, and the used biological cross-linking agent is a food additive.
Claims (10)
1. A sea cucumber capable of being preserved at normal temperature for a long time, which is characterized in that the sea cucumber is cross-linked by using a tea polyphenol solution.
2. The sea cucumber of claim 1, wherein the concentration of the tea polyphenol solution is 0.5%.
3. The sea cucumber of claim 1, wherein the crosslinking is performed at 4-35 ℃ for 30 min-4 h.
4. A liquid peptide seasoning liquid for use in combination with the sea cucumber of claim 1, wherein the liquid peptide seasoning liquid comprises red wine, honey, sea cucumber egg peptides and fishbone collagen peptides.
5. The liquid peptide seasoning liquid of claim 4 wherein the liquid peptide seasoning liquid comprises red wine: honey: sea cucumber egg peptide: the mass ratio of the fish bone collagen peptide is 10.
6. The liquid peptide seasoning liquid as claimed in claim 4 or 5, wherein the sea cucumber egg polypeptide is prepared by subjecting sea cucumber eggs to enzymolysis using neutral protease, and drying the enzymolysis liquid.
7. The liquid peptide seasoning liquid as claimed in claim 6, wherein the enzymolysis time is 4.5h, the temperature is 60 ℃, the enzyme addition amount is 7000U/g, and the ratio of the seasoning liquid to the seasoning liquid is 1.
8. The liquid peptide seasoning liquid as claimed in claim 4 or 5, wherein the fish bone collagen peptide is prepared by subjecting fish bone to enzymolysis using neutral protease, and drying the enzymolysis liquid.
9. The liquid peptide seasoning liquid as claimed in claim 8, wherein the enzymolysis time is 5.5h, the temperature is 55 ℃, the enzyme addition amount is 9000U/g, and the ratio of the liquid peptide seasoning to the liquid peptide is 1.
10. The liquid peptide seasoning liquid as claimed in claim 4 or 5, wherein the enzymatic hydrolysate of sea cucumber egg peptides and fishbone collagen peptides is subjected to deodorization treatment.
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