CN115590161A - Sea cucumber powder and preparation method thereof - Google Patents
Sea cucumber powder and preparation method thereof Download PDFInfo
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- CN115590161A CN115590161A CN202210794284.0A CN202210794284A CN115590161A CN 115590161 A CN115590161 A CN 115590161A CN 202210794284 A CN202210794284 A CN 202210794284A CN 115590161 A CN115590161 A CN 115590161A
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Classifications
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- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
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- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- 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 sea cucumber powder and a preparation method thereof, wherein the preparation method comprises the following steps: the sea cucumber powder, the probiotic yoghurt powder, the superfine powder mixed by the Chinese date, the Chinese wolfberry and the oat, the xylo-oligosaccharide and the white granulated sugar are uniformly mixed according to a certain proportion to prepare the sea cucumber yoghurt powder. The invention has no cooking process, effectively reduces the loss of the nutrient components of the sea cucumber, adopts the enzymolysis technology to degrade macromolecular protein into micromolecular polypeptide which is easier to absorb, and effectively improves the bioavailability of the sea cucumber.
Description
Technical Field
The invention relates to the field of marine food processing, in particular to a nutritional, healthy, convenient and quick sea cucumber powder and a preparation method thereof.
Background
The sea cucumber has been praised as a good tonic product since ancient times, has high protein and low fat, is rich in amino acids, vitamins and trace elements, and has extremely high nutritive value. Stichopus japonicus saponin, stichopus japonicus peptide, stichopus japonicus polysaccharide, collagen protein and cerebroside in the body wall of Stichopus japonicus have been proved to have multiple biological activities of resisting oxidation, relieving fatigue, improving immunity, resisting tumor, delaying aging, etc. The probiotic yogurt powder has the effects of improving the intestinal environment, maintaining the ecological balance of intestinal flora, promoting digestion and absorption, reducing the generation of carcinogenic factors and the like. The lemon is rich in vitamin C, citric acid, lemon essential oil and multiple trace elements. The Chinese date is rich in polysaccharide, dietary fiber, vitamins, mineral substances and the like, and has the health-care effects of benefiting the spleen and the stomach, moistening the skin, beautifying, prolonging the life, preserving the health and regulating the immunity. The fructus Lycii is rich in fructus Lycii polysaccharide, and has biological activities of resisting cancer, resisting fatty liver, resisting aging and improving immunity. The oat is rich in protein, unsaturated fatty acid, dietary fiber, vitamins and minerals, and has effects of reducing weight, caring skin, regulating blood sugar, and promoting proliferation of probiotic bacteria. The xylooligosaccharide has low calorie or no calorie, and can regulate intestinal flora balance and improve intestinal function.
The sea cucumber powder products disclosed in the prior art are easy to cause nutrient loss through a boiling process in the processing process, and Chinese patent (CN 109123475A) discloses a sea cucumber powder processing method, and discloses a sea cucumber powder processing method which is easy to cause nutrient loss after long-time boiling. Chinese patent (patent No. CN 110604270A) discloses a health-preserving sea cucumber powder and a preparation method thereof, and discloses a preparation method of the health-preserving sea cucumber powder, which is only to directly process sea cucumbers into the sea cucumber powder by a physical method, although the process is simple, the equipment is complex, and macromolecular proteins in the sea cucumbers are not degraded into easily absorbed small molecular peptides, so that the bioavailability is low.
Disclosure of Invention
The invention provides a preparation method of small-molecule sea cucumber powder which is healthy and nutritious, is beneficial to human body absorption and can reduce nutrition loss, and aims to solve the problems that the sea cucumber powder prepared by the prior art is easy to lose nutrient components and has low bioavailability.
In order to achieve the purpose, the invention provides sea cucumber powder which comprises the following raw materials in parts by weight: 20-60 parts of sea cucumber powder, 10-40 parts of probiotic yoghurt powder, 2-12 parts of red dates, 1-10 parts of medlar, 1-6 parts of oat, 1-5 parts of xylo-oligosaccharide and 1-5 parts of white granulated sugar.
The preparation method of the sea cucumber powder comprises the following steps:
s1, blanching the body wall of the sea cucumber, soaking the blanched body wall of the sea cucumber in an extracting solution of honeysuckle, dried orange peel and pseudo-ginseng in a mass ratio of 1;
s2, mixing the lemon juice and the fermented probiotic yogurt uniformly;
s3, uniformly mixing the red dates, the medlar and the oats, pulverizing, sieving by a 30-50-mesh sieve, and then crushing at 900-1000r/min and-15-20 ℃ to obtain composite superfine powder;
and S4, uniformly mixing the sea cucumber powder in the step S1, the probiotic yoghurt powder in the step S2, the composite superfine powder in the step S3, xylooligosaccharide and white granulated sugar to obtain the sea cucumber powder.
Preferably, the blanching method in step S1 includes: blanching with 90-100 deg.C hot water for 3-8min.
Preferably, the soaking method in step S1 includes: soaking at 60-80 deg.C for 3-6h.
Preferably, the homogenization method in step S1 includes: adding purified water with 2-4 times of the mass of the sea cucumber body wall to homogenate.
Preferably, the enzymolysis in the step S1 is carried out for 2-5h at 50-60 ℃; the enzyme deactivation is carried out for 10-15min at the temperature of 90-100 ℃, and the centrifugal rotating speed is 6000-8000r/min; the freeze drying is carried out for 12-24h in sublimation time and 6-12h in resolution time.
Preferably, the protease in step S1 comprises papain.
Preferably, the powder-making rotation speed in the step S3 is 4000-6000r/min.
Preferably, the preparation method of the probiotic yogurt in the step S2 includes: adding probiotic yogurt baking powder into pasteurized milk, the amount of the probiotic yogurt baking powder is 0.5-1% of the mass of the milk, and fermenting for 6-10h at 35-45 ℃.
Preferably, the dosage of the lemon juice in the step S2 is 5-10% of the mass of the probiotic yogurt.
The invention has the beneficial effects that:
the method comprises the following steps of firstly, blanching and fixing the body wall of the sea cucumber, and simultaneously inactivating autolytic enzyme to kill microorganisms; the fishy smell of the sea cucumber can be effectively reduced by soaking the sea cucumber with the honeysuckle, the dried orange peel and the pseudo-ginseng extract, and meanwhile, the nutrient substances in the sea cucumber can be effectively absorbed, so that the nutritive value of the sea cucumber is further improved; the holothurian is homogenized and then is subjected to enzymolysis, so that macromolecular holothurian proteins can be effectively degraded into small molecular polypeptides, and the bioavailability of the small molecular polypeptides is improved; the sea cucumber powder subjected to enzymolysis and freeze-drying is mixed with the probiotic yogurt powder, so that the product has the effects of improving the intestinal environment, maintaining the ecological balance of intestinal flora and promoting digestion and absorption, and the nutritive value of the product is greatly improved by blending and mixing the sea cucumber powder with the ultrafine powder of Chinese date, chinese wolfberry and oat.
Detailed Description
The present invention is further illustrated by the following specific examples.
The sea cucumber powder comprises the following raw materials in parts by weight: 20-60 parts of sea cucumber powder, 10-40 parts of probiotic yoghurt powder, 2-12 parts of red dates, 1-10 parts of medlar, 1-6 parts of oat, 1-5 parts of xylo-oligosaccharide and 1-5 parts of white granulated sugar.
The preparation method of the sea cucumber powder comprises the following steps:
s1, removing internal organs of fresh live sea cucumbers, cleaning and draining to obtain fresh sea cucumber body walls, blanching with hot water for 2-5min, putting the sea cucumber body walls which are blanched at 90-100 ℃ for 3-8min into honeysuckle, dried orange peel and pseudo-ginseng extract, soaking for 3-6h at 60-80 ℃, then taking out and draining, adding purified water with 2-4 times of the mass of the sea cucumber body walls, homogenizing to obtain sea cucumber homogenate, adding protease with 2-10% of the mass of the sea cucumber body walls, carrying out enzymolysis for 2-5h at 50-60 ℃, carrying out enzyme inactivation for 10-15min at 90-100 ℃, centrifuging for 15-25min at 6000-8000r/min, taking supernatant, and carrying out vacuum freeze drying (sublimation time is 12-24h, and resolution time is 6-12 h) to obtain sea cucumber powder; the protease comprises papain.
Mixing and crushing the honeysuckle, the dried orange peel and the pseudo-ginseng according to a mass ratio of 1.
S2, adding probiotic yogurt baking powder into the pasteurized milk, wherein the amount of the probiotic yogurt baking powder is 0.5-1% of the mass of the milk, and fermenting for 6-10h at 35-45 ℃. Squeezing lemon to obtain lemon juice, mixing with fermented probiotic yoghurt powder in an amount of 5-10 wt%, and freeze drying to obtain probiotic yoghurt powder.
S3, uniformly mixing the red dates, the medlar and the oats, grinding for 3min by using a high-speed grinder 4000-6000r/min, sieving by using a 30-50-mesh sieve, and putting the sieved fine powder into an ultrafine grinder to grind for 10-20min at the temperature of-15 to-20 ℃ to obtain the composite ultrafine powder.
And S4, uniformly mixing the sea cucumber powder in the step S1, the probiotic yoghurt powder in the step S2 and the composite superfine powder prepared from the red dates, the medlar and the oats in the step S3 with xylooligosaccharide and white granulated sugar according to a ratio of 45-50.
Example 1
The preparation method of the sea cucumber powder comprises the following steps:
s1, removing internal organs of fresh sea cucumbers, cleaning and draining to obtain fresh sea cucumber body walls, blanching with hot water for 3min, putting the blanched sea cucumber body walls into honeysuckle, dried orange peel and pseudo-ginseng extracting solution, soaking for 5h at 65 ℃, then fishing out and draining, adding purified water with the mass 3 times that of the sea cucumber body walls, homogenizing to obtain sea cucumber homogenate, adding papain with the mass 4% of the sea cucumber body walls, performing enzymolysis for 4h at 55 ℃, inactivating enzyme for 10min at 98 ℃, centrifuging, taking supernatant, and performing freeze drying to obtain sea cucumber polypeptide powder.
S2, adding probiotic yogurt baking powder into pasteurized milk, wherein the using amount of the probiotic yogurt baking powder is 0.8 percent of the mass of the milk, and fermenting for 8 hours at 40 ℃. Squeezing lemon to obtain lemon juice, mixing with fermented probiotic yogurt powder at an amount of 6%, and freeze drying to obtain probiotic yogurt powder.
And S3, cleaning and draining the red dates and the medlar, uniformly mixing the red dates and the medlar with the oat according to a ratio of 1.
And S4, uniformly mixing the xylo-oligosaccharide and the white granulated sugar obtained in the steps S1, S2 and S3 according to a ratio of 50.
Example 2
The processing method of the sea cucumber powder comprises the following steps:
s1, removing internal organs of fresh live sea cucumbers, cleaning and draining to obtain fresh sea cucumber body walls, blanching with hot water for 4min, putting the blanched sea cucumber body walls into honeysuckle, dried orange peel and pseudo-ginseng extracting solution, soaking for 4h at 70 ℃, then fishing out and draining, adding purified water with the mass 3 times that of the sea cucumber body walls, homogenizing to obtain sea cucumber homogenate, adding papain with the mass 6% of the sea cucumber body walls, performing enzymolysis for 5h at 50 ℃, inactivating enzyme for 8min at 100 ℃, centrifuging, taking supernate, and freeze-drying to obtain sea cucumber powder.
S2, adding probiotic yogurt baking powder into the pasteurized milk, wherein the amount of the probiotic yogurt baking powder is 0.5 percent of the mass of the milk, and fermenting for 8 hours at 40 ℃. Squeezing lemon to obtain lemon juice, mixing with fermented probiotic yogurt powder at an amount of 6.5%, and freeze drying to obtain probiotic yogurt powder.
S3, cleaning and draining the red dates and the Chinese wolfberries, uniformly mixing the red dates and the Chinese wolfberries with the oat according to a ratio of 1.
And S4, uniformly mixing the xylo-oligosaccharide and the white granulated sugar obtained in the steps S1, S2 and S3 according to a ratio of 45.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (10)
1. The sea cucumber powder comprises the following raw materials in parts by weight: 20-60 parts of sea cucumber powder, 10-40 parts of probiotic yoghurt powder, 2-12 parts of red dates, 1-10 parts of medlar, 1-6 parts of oat, 1-5 parts of xylo-oligosaccharide and 1-5 parts of white granulated sugar.
2. A method for preparing the sea cucumber powder of claim 1, comprising the following steps:
s1, blanching the body wall of the sea cucumber, soaking the blanched sea cucumber in an extracting solution of honeysuckle, dried orange peel and pseudo-ginseng in a mass ratio of 1;
s2, mixing the lemon juice and the fermented probiotic yogurt uniformly, and freeze-drying to obtain probiotic yogurt powder;
s3, uniformly mixing the red dates, the medlar and the oats, pulverizing, sieving by a 30-50-mesh sieve, and then crushing at 900-1000r/min and-15-20 ℃ to obtain composite superfine powder;
s4, mixing 20-60 parts of the sea cucumber powder in the step S1, 10-40 parts of the probiotic yoghurt powder in the step S2 and the compound superfine powder in the step S3 with xylooligosaccharide and white granulated sugar uniformly to obtain the sea cucumber compound powder;
wherein, the red dates are 2-12 parts, the medlar is 1-10 parts, the oat is 1-6 parts, the xylo-oligosaccharide is 1-5 parts, and the white granulated sugar is 1-5 parts.
3. The method for preparing sea cucumber powder according to claim 2, wherein the blanching method in step S1 comprises the following steps: blanching with 90-100 deg.C hot water for 3-8min.
4. The method for preparing sea cucumber powder according to claim 2, wherein the soaking method in step S1 comprises: soaking at 60-80 deg.C for 3-6h.
5. The method for preparing sea cucumber powder according to claim 2, wherein the homogenizing method in step S1 comprises: adding purified water with 2-4 times of the mass of the sea cucumber body wall to homogenate.
6. The preparation method of the sea cucumber powder as claimed in claim 2, wherein the enzymolysis in step S1 is carried out at 50-60 ℃ for 2-5h; the enzyme deactivation is carried out at 90-100 ℃ for 10-15min, and the centrifugal rotating speed is 6000-8000r/min; the freeze drying is carried out for 12-24h in sublimation time and 6-12h in resolution time.
7. The method for preparing sea cucumber powder according to claim 2, wherein the protease in step S1 comprises papain.
8. The method for preparing sea cucumber powder according to claim 2, wherein the rotational speed of the powdering in step S3 is 4000-6000r/min.
9. The preparation method of the sea cucumber powder as claimed in claim 2, wherein the probiotic yogurt fermentation method in step S2 comprises: adding probiotic yogurt baking powder into pasteurized milk, the amount of the probiotic yogurt baking powder is 0.5-1% of the mass of the milk, and fermenting for 6-10h at 35-45 ℃.
10. The preparation method of the sea cucumber powder as claimed in claim 2, wherein the lemon juice is used in an amount of 5-10% by mass of the probiotic yogurt in step S2.
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| WO2011091623A1 (en) * | 2010-01-29 | 2011-08-04 | 中国科学院南海海洋研究所 | Functional nutriment with effects of promoting lactation and recovery for postpartum women and its preparation methods |
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| CN110604270A (en) * | 2019-09-24 | 2019-12-24 | 安徽艾可信网络科技有限公司 | Health-preserving sea cucumber powder and preparation method thereof |
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| CN113615839A (en) * | 2021-07-13 | 2021-11-09 | 安徽金源药业有限公司 | Composite probiotic high-calcium protein powder capable of enhancing immunity |
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| WO2011091623A1 (en) * | 2010-01-29 | 2011-08-04 | 中国科学院南海海洋研究所 | Functional nutriment with effects of promoting lactation and recovery for postpartum women and its preparation methods |
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