CN1312267C - Sea cucumbus wine and its preparation method - Google Patents
Sea cucumbus wine and its preparation method Download PDFInfo
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- CN1312267C CN1312267C CNB021098042A CN02109804A CN1312267C CN 1312267 C CN1312267 C CN 1312267C CN B021098042 A CNB021098042 A CN B021098042A CN 02109804 A CN02109804 A CN 02109804A CN 1312267 C CN1312267 C CN 1312267C
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- 238000002360 preparation method Methods 0.000 title description 6
- 241000251511 Holothuroidea Species 0.000 claims abstract description 57
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 20
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 20
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000008367 deionised water Substances 0.000 claims abstract description 12
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 12
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 210000002784 stomach Anatomy 0.000 claims abstract description 7
- 102000035195 Peptidases Human genes 0.000 claims abstract description 6
- 108091005804 Peptidases Proteins 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims description 20
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- 238000003756 stirring Methods 0.000 claims description 14
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- 239000002244 precipitate Substances 0.000 claims 2
- 239000000047 product Substances 0.000 abstract description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 5
- 210000000936 intestine Anatomy 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 238000002386 leaching Methods 0.000 abstract 3
- 102000057297 Pepsin A Human genes 0.000 abstract 2
- 108090000284 Pepsin A Proteins 0.000 abstract 2
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- 239000000126 substance Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 12
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- 241000282994 Cervidae Species 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a sea cucumber wine which is prepared from the following materials: 50 to 70% of distillate spirits (40%Vol to 65%Vol), 20 to 40 % of sea cucumber hydrolysate, 3 to 6 % of the leaching liquor of wolfberry fruits, 0.5 to 1.0 % of honey and balance of deionized water, wherein the enzymolysis is carried out on the sea cucumber hydrolysate with a pH value of 2.5 to 3.5 by 0.5 to 1.0 % of pepsin for 10 to 12 hours at the temperature of 40 to 50 DEG C, or enzymolysis is carried out on the sea cucumber hydrolysate with a pH value of 8.5 to 9.5 by adopting 0.6 to 0.8% of A.S. 1398 pepsin for 6 to 8 hours at the temperature of 43 to 47 DEG C. After the pH values of the two enzymolysis products are regulated to be from 6.5 to 7.0, 2 to 3 % of A. S. 3024 proteinase is added, and the two enzymolysis products are misinterpreted for 16 to 24 hours at the temperature of 31 to 33 DEG C. After cold storage is carried out, the two enzymolysis products are filtered. The leaching liquor of the wolfberry fruits comprises the steps that the wolfberry fruits are soaked in 5 to 6 times by weight of 60%Vol to 65%Vol distillate spirits for 3 to 10 days, the leaching liquor is filtered so as to obtain filter liquor. The product of the present invention is rich in sea cucumber peptide and various nutrient substances. After people drink the product, the product can be absorbed easily, the immunity of human bodies can be strengthened, and the stimulation of alcohol to livers, stomachs and intestines can be relieved.
Description
Technical field the present invention relates to a kind of wine and preparation method thereof.
Background technology has the animal of pharmaceutical use with soaking in Chinese liquor, drinks in right amount, promotes health and cures diseases in the existing thousands of history of China, as pallas pit viper wine, deer antler wine, turtle wine etc.Traditional preparation method adopts integral body or the position of animal directly to soak, and its effective constituent is difficult to abundant lixiviate or utilization.
Summary of the invention the present invention be the high sea cucumber of nutritive value as raw material, the product that becomes with white spirit mixing of hydrolyzed solution after biological treatment.
This wine is mixed with following material, and the weight percent of its each component is as follows:
Liquor (40 °-65 °) 50-70%
Sea cucumber hydrolyzed solution 20-40%
Honey 0.5-1%
Wolfberry fruit vat liquor 3-6%
The remaining amount of deionized water.
The used main raw material of the present invention has liquor and sea cucumber:
Sea cucumber is the hydrolyzed solution that adopts proteolytic enzyme, albumen song, and this sea cucumber hydrolyzed solution can adopt the preparation of one of following method.
A liquid
1, cleaning gills fresh and alive sea cucumbers, cleans silt.
2, the bright sea cucumber that will clean of self-dissolving places in the hydrolytic decomposition pot, and the 10-30% that adds the sea cucumber amount goes dried up, stirs with 20-30r/min speed, and temperature is controlled at 45-50 ℃, makes the self-dissolving of sea cucumber body wall in time 6-8 hour.
3, slurrying is made slurry with above-mentioned sea cucumber from solution economy-combat pulp grinder, and is high-pressure homogeneous under 20-25 kilogram pressure again.
4, hydrolysis
Enzymolysis transfers to 2.5-3.5 with the hydrochloric acid soln of 8-12N with the sea cucumber milk pH value, in the ratio adding stomach en-(the 20000u/g enzyme is lived) of 0.5-1%, hydrolysis temperature 40-50 ℃, mixing speed 30-40r/min, time 10-12h.With the 8-12N sodium hydroxide solution hydrolyzed solution PH is transferred to 6.5-7, the enzyme that goes out thereafter, temperature 80-85 ℃, time 15-20min.
Twist adding A.S.3042 albumen song in above-mentioned enzymolysis product, enzyme activity 6000-8000u/g, add-on is the 2-3% of sea cucumber amount, twists 32 ± 1 ℃ of temperature, time 12-24h; Go out Qu Wendu 80-85 ℃, time 15-20min.
5, refrigeration is filtered above-mentioned product is put-2～-4 ℃ of refrigeration 12-24h, removes precipitation after filtration and promptly gets the sea cucumber hydrolyzed solution.
B liquid
1, cleaning gills fresh and alive sea cucumbers or the dry sea cucumber of water, cleans silt.
2, slaking places above-mentioned sea cucumber and boils 3-5 minute in the pot, pulls out to be placed on and carries out slaking in the cannery retort, 121 ℃ of temperature, time 2-3h.
3, slurrying is taken out the deionized water that the cooling back adds 20-30% with the slaking product, makes slurry through hollander, again in 20-25 kilogram pressure homogeneous.
4, hydrolysis
Enzymolysis transfers to 8.5-9.5 with the NaOH solution of 8-12N with the sea cucumber milk pH value, in the ratio adding A.S.1398 proteolytic enzyme (enzyme activity 20000u/g) of 0.6-0.8%, hydrolysis temperature 43-47 ℃, stirring velocity 20-30r/min, time 6-8h.Enzyme-removal temperature 80-85 ℃, time 15-20min, enzymolysis solution PH to 6.5-7 is regulated with the 8-12N hydrochloric acid soln in the cooling back.
Twist identical with above-mentioned A liquid operational condition.
5, refrigeration, filtration are identical with A liquid operational condition.
Above-mentioned A liquid, B liquid are the sea cucumber hydrolyzed solution, and it can use separately, also can mix use.
Liquor is the wine that adopts the 40-65 degree, preferably scent type.
Auxiliary material is handled auxiliary material used in the present invention honey and the wolfberry fruit of adjusting mouthfeel.The former can directly use, and wolfberry fruit then is to use its extracting solution.The preparation method of this extracting solution is: wolfberry fruit is placed in the 60-65 degree liquor soaked 3-10 days, wherein wolfberry fruit: liquor=1: 5-1: 6 (weight ratios), the filtrate that obtains after the filtration is the wolfberry fruit vat liquor.
Allotment adds sea cucumber hydrolyzed solution, honey, liquor and wolfberry fruit vat liquor together, stirs to make it to mix.Add suitable deionized water again alcoholic strength is adjusted to the 20-45 degree, in-3～-5 ℃ of temperature storage 72h, remove by filter throw out again, the amber limpid transparent liquid that is that obtains is this product.This product also contains total reducing sugar (with glucose meter g/l) 〉=80 except that containing ethanol, total acid (in lactic acid g/l) 〉=2.5, methyl alcohol≤1.00g/l, potato spirit≤1.5g/l, plumbous 1mg/l.
Product of the present invention has following advantage:
1, is rich in sea cucumber peptide, acidic mucopolysaccharide, 18 seed amino acids and multivitamin and trace element.Can strengthen the immunizing power of human body after drinking, have enriching yin, establishing-Yang, brain tonic, beauty treatment, promoting the circulation of qi health-care effect such as enrich blood.
2, be easy to stomach and intestine and absorb, can alleviate the hormesis of ethanol, can alleviate the untoward reaction of excessive drinking liver, stomach and intestine.
3, raw material sources are extensive, for new field is opened up in the sea cucumber deep processing.
Embodiment
Example 1 is got 100kg and is gilled, and the fresh and alive sea cucumbers of cleaning silt places in the hydrolytic decomposition pot, adds the 30kg deionized water, stirs with 30r/min speed, and temperature is controlled at 50 ℃, 6 hours time.Emit feed liquid then, behind the hollander pulping, carry out homogeneous, pressure 20kg.Sea cucumber milk after the even matter is put in the stirred pot, and the hydrochloric acid soln that adds 8N transfers to 3.5 with pH value, adds the stomach en-0.5kg that the 20000u/g enzyme is lived to it then, 48 ℃ ± 2 ℃ of controlled temperature, stirring velocity 30r/min, enzymolysis 10h, the enzyme that goes out then, 80 ℃ of temperature, time 20min.Treat that the hydrolyzed solution temperature is chilled to 32 ℃ ± 1 ℃ temperature, add 8N sodium hydroxide the hydrolyzed solution pH value is transferred to 6.5 that (the 6000u-8000u/g enzyme is lived, and 32 ± 1 ℃ of temperature, is incubated 24h to add the bent 2kg of A.S.3042 albumen.The song that goes out then, 80 ℃ of temperature, time 15min.Above-mentioned product is put-2～-4 ℃ of refrigeration 24h, and removing by filter precipitation, promptly to get sea cucumber hydrolyzed solution A liquid standby.
Example 2 is got 100kg and is gilled, and the fresh and alive sea cucumbers of cleaning silt places in the hydrolytic decomposition pot, adds the 10kg deionized water, stirs with 20r/min speed, and temperature is controlled at 45 ℃, 8 hours time.Emit feed liquid then, behind the hollander pulping, carry out homogeneous, pressure 25kg.Sea cucumber milk after the even matter is put in the stirred pot, and the hydrochloric acid soln that adds 12N transfers to 2.5 with pH value, adds the stomach en-1.0kg that the 20000u/g enzyme is lived to it then, 42 ℃ ± 2 ℃ of controlled temperature, stirring velocity 40r/min, enzymolysis 12h, the enzyme that goes out then, 85 ℃ of temperature, time 15min.Treat that the hydrolyzed solution temperature is chilled to 32 ℃ ± 1 ℃ temperature, add 12N sodium hydroxide the hydrolyzed solution pH value is transferred to 7.0 that (the 6000u-8000u/g enzyme is lived, and 32 ± 1 ℃ of temperature, is incubated 16h to add the bent 3kg of A.S.3042 albumen.The song that goes out then, 85 ℃ of temperature, time 15min.Above-mentioned product is put-2～-4 ℃ of refrigeration 12h, and removing by filter precipitation, promptly to get sea cucumber hydrolyzed solution A liquid standby.
Example 3 is removed except that internal organ, cleans the bright sea cucumber 100kg of silt, boils 3min, puts 121 ℃ of cannery retort heating, and constant temperature 3h adds deionized water 30kg after the cooling, puts making beating in the hollander.Slurries are again behind 25kg pressure homogeneous, put in the hydrolytic decomposition pot, the NaOH solution that adds 12N transfers to 9.5 with the slurries pH value, adds A.S.1398 proteolytic enzyme (the 20000u/g enzyme is lived) 0.6kg, 45 ℃ ± 2 ℃ of controlled temperature, stirring velocity 30r/min, enzymolysis 6h, the enzyme that goes out then, 80 ℃, 20min, when treating that the hydrolyzed solution temperature is chilled to 32 ℃ ± 1 ℃, the hydrolyzed solution pH value is transferred to 7 with the 12N hydrochloric acid soln.Add the bent 2kg of A.S.3042 albumen (the 6000-8000u/g enzyme is lived), at 32 ± 1 ℃ of temperature insulation 16h, 85 ℃ of the Qu Wendu of going out, time 15min.After hydrolyzed solution is put under-2～-4 ℃ of conditions and is refrigerated 12h, removing by filter precipitation, promptly to get sea cucumber hydrolyzed solution (B liquid) standby.
Example 4 is removed except that internal organ, cleans the dry Stichopus japonicus 100kg after bubble is sent out of silt, boils 5min, puts 121 ℃ of cannery retort heating, and constant temperature 2h adds deionized water 20kg after the cooling, puts making beating in the hollander.Slurries are again behind 20kg pressure homogeneous, put in the hydrolytic decomposition pot, the NaOH solution that adds 8N transfers to 8.5 with the slurries pH value, adds A.S.1398 proteolytic enzyme (the 20000u/g enzyme is lived) 0.8kg, 45 ℃ ± 2 ℃ of controlled temperature, stirring velocity 20r/min, enzymolysis 8h, the enzyme that goes out then, 85 ℃, 15min, when treating that the hydrolyzed solution temperature is chilled to 32 ℃ ± 1 ℃, the hydrolyzed solution pH value is transferred to 6.5 with the 8N hydrochloric acid soln.Add the bent 3kg of A.S.3042 albumen (the 6000-8000u/g enzyme is lived), at 32 ± 1 ℃ of temperature insulation 16h, 80 ℃ of the Qu Wendu of going out, time 20min.After hydrolyzed solution is put under-2～-4 ℃ of conditions and is refrigerated 24h, removing by filter precipitation, promptly to get sea cucumber hydrolyzed solution (B liquid) standby.
Example 5 places 60 kilograms, 65 to spend liquor immersion 3 days 10 kilograms of wolfberry fruit, filters, and its filtrate is the wolfberry fruit vat liquor.
Example 6 places 50 kilograms, 60 to spend liquor immersion 10 days 10 kilograms of wolfberry fruit, filters, and its filtrate is the wolfberry fruit vat liquor.
Example 7 is got 60 63 kilograms of liquor of degree, 30 kilograms of sea cucumber hydrolyzed solutions (A liquid) that obtained by example 1 and 4 kilograms of wolfberry fruit vat liquors that obtained by example 5,0.5 kilogram of honey, adds to stir to make it uniform mixing together.Add 2.5 kilograms of deionized waters again and adjust the wine degree, blend evenly and be placed on-3～-5 ℃ of temperature refrigerations 72 hours.Disgorging obtains amber limpid transparent liquid and is product of the present invention after filtration.The alcoholic strength of this product is 38 ℃ (20 ℃).
Example 8 is got 40 50 kilograms of liquor of degree, 40 kilograms of sea cucumber hydrolyzed solutions (B liquid) that obtained by example 3 and 5 kilograms of wolfberry fruit vat liquors that obtained by example 6,0.5 kilogram of honey, adds to stir to make it uniform mixing together.Add 4.5 kilograms of deionized waters again and adjust the wine degree, blend evenly and be placed on-3～-5 ℃ of temperature refrigerations 72 hours.Remove by filter throw out, the product alcoholic strength of the present invention that obtains is 20 ° (20 ℃).
Example 9 is got 65 70 kilograms of liquor of degree, 10 kilograms of sea cucumber hydrolyzed solutions (A liquid) that obtained by example 2 and 10 kilograms of the sea cucumber hydrolyzed solutions (B liquid) that obtained by example 3, and 3 kilograms of the wolfberry fruit vat liquors, 1 kilogram of the honey that obtain by example 5, add together and stir, adding 6 kilograms of deionized waters again blends, adjust the wine degree, place 72 hours after-filtration disgorging of-3～-5 ℃ of temperature refrigeration, the product alcoholic strength of the present invention that obtains is 45 ° (20 ℃).
Example 10 is got 50 60 kilograms of liquor of degree, 10 kilograms of sea cucumber hydrolyzed solutions (A liquid) that obtained by example 1 and 20 kilograms of the sea cucumber hydrolyzed solutions (B liquid) that obtained by example 4, and 6 kilograms of the wolfberry fruit vat liquors, 1 kilogram of the honey that obtain by example 6, add together and stir, adding 3 kilograms of deionized waters again blends, adjust the wine degree, place 72 hours after-filtration disgorging of-3～-5 ℃ of temperature refrigeration, the product alcoholic strength of the present invention that obtains is 30 ° (20 ℃).
Annotate: the related ratio of present specification is weight ratio.
Claims (2)
1. sea cucumber wine, it is characterized in that: it is the wine that is mixed with by following material, and the weight percent of its each component is as follows:
Liquor (40 °-60 °) 50-70%
Sea cucumber hydrolyzed solution 20-40%
Wolfberry fruit vat liquor 3-6%
Honey 0.5-1%
The remaining amount of deionized water
Above-mentioned sea cucumber hydrolyzed solution adopts following method to make:
Clean and remove the fresh and alive sea cucumbers internal organ, clean silt,
Self-dissolving adds 10-30% in the sea cucumber of cleaning deionized water stirs with 20-30 rev/min of speed, and temperature 45-50 ℃, time 6-8 hour,
Slurrying with sea cucumber from the solution pulping, homogeneous under 20-25 kilogram pressure again,
Hydrolysis
1. enzymolysis is when PH=2.5-3.5, employing be the stomach en-of sea cucumber weight 0.5-1.0% 40-50 ℃ of temperature enzymolysis 10-12 hour, PH is transferred to 6.5-7, went out enzyme 15-20 minute in 80-85 ℃ of temperature,
2. twist that to adopt be that the A.S.3042 albumen song of 2-3% of sea cucumber weight was twisted 16-24 hour 31-33 ℃ of temperature, went out enzyme 15-20 minute,, filter to remove and precipitate again in-2 ℃ to-4 ℃ temperature refrigerations 12-24 hour in 80-85 ℃ of temperature.
2. sea cucumber wine, it is characterized in that: it is the wine that is mixed with by following material, and the weight percent of its each component is as follows:
Liquor (40 °-60 °) 50-70%
Sea cucumber hydrolyzed solution 20-40%
Wolfberry fruit vat liquor 3-6%
Honey 0.5-1%
The remaining amount of deionized water
Above-mentioned sea cucumber hydrolyzed solution adopts following method to make:
Clean and remove fresh and alive sea cucumbers or the dry sea cucumber internal organ of water, clean silt,
Slaking was boiled 3-5 minute, after pulling out again in 121 ℃ of slaking 2-3 hours,
Slurrying cooling back adds the deionized water of 20-30% and makes oar, evener matter under 20-25 kilogram pressure
Hydrolysis
1. enzymolysis is when PH=8.5-9.5, employing be the A.S.1398 proteolytic enzyme of sea cucumber weight 0.6-0.8% 43-47 ℃ of temperature enzymolysis 6-8 hour, went out enzyme 15-20 minute in 80-85 ℃ of temperature, after the cooling pH value is transferred to 6.5-7,
2. twist that to adopt be that the A.S.3042 albumen song of sea cucumber weight 2-3% was twisted 16-24 hour 31-33 ℃ of temperature, went out enzyme 15-20 minute,, filter to remove and precipitate again in-2 ℃ to-4 ℃ temperature refrigerations 12-24 hour in 80-85 ℃ of temperature.
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| CNB021098042A CN1312267C (en) | 2002-05-21 | 2002-05-21 | Sea cucumbus wine and its preparation method |
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| CNB021098042A CN1312267C (en) | 2002-05-21 | 2002-05-21 | Sea cucumbus wine and its preparation method |
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| CN1312267C true CN1312267C (en) | 2007-04-25 |
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| CN107418852A (en) * | 2017-09-25 | 2017-12-01 | 五宴尊酒业股份有限公司 | A kind of preparation method of strengthen immunity new functional liquor |
| CN111218369A (en) * | 2020-03-13 | 2020-06-02 | 百德福生物科技有限公司 | Health-care medicinal liquor capable of improving immunity |
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2002
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1159929A (en) * | 1996-03-18 | 1997-09-24 | 江西赣东钳蝎研究所 | Process for producing health Buthus martensi liquor |
| CN1332238A (en) * | 2001-03-21 | 2002-01-23 | 枣庄市酿酒总厂 | Tonic turtle wine |
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