CN1587367A - Sea cucumber nutrition health wine and its making method - Google Patents
Sea cucumber nutrition health wine and its making method Download PDFInfo
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- CN1587367A CN1587367A CN 200410050373 CN200410050373A CN1587367A CN 1587367 A CN1587367 A CN 1587367A CN 200410050373 CN200410050373 CN 200410050373 CN 200410050373 A CN200410050373 A CN 200410050373A CN 1587367 A CN1587367 A CN 1587367A
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Abstract
The present invention provides one kind of nutritious sea cucumber health wine and its making process. The nutritious sea cucumber health wine is compounded with sea cucumber powder as additive and fermentation prepared white spirit of 60 % below alcohol content as base spirit. It contains sea cucumber active peptide, amino acid and other nutritive and functional components. The compounding process includes adding sea cucumber powder into spirit base in normal temperature, processing in shearing, mixing and emulsifying homogenizer and filtering in a composite precise filter. The compounding process is simple and short in production period, and the nutritious sea cucumber health wine is clear, transparent, sweet and fragrant, and can strengthen immunity and physique.
Description
Technical field
The present invention relates to a kind of sea cucumber nutrient health promoting wine and compound method thereof, particularly is formulated a kind of sea cucumber nutrient health promoting wine and compound method thereof of additive with the Stichopus japonicus powder.
Background technology
Sea cucumber is the marine products treasure that people are familiar with, and have the title of " marine genseng ".Since ancient times, sea cucumber is the famous and precious good merchantable brand of nourishing and fit keeping function and the good medicine of control some diseases.Sea cucumber is distinguished the flavor of sweet warm in nature, and the effect of tonifying kidney and benefiting sperm, enriching blood and moistening for dryness are arranged, promoting longevity can compare favourably with genseng.Sea cucumber is ranked first of the marine products eight delicacies, is the high quality food of a kind of typical high protein, lower fat, utmost point low-cholesterol, rich in mineral substances and VITAMIN.Contain the amino acid more than 18 kinds in the sea cucumber protein, and amino acid whose composition is better.Micro-vanadium in the sea cucumber occupies first of all food, and its physiological function is that the iron in the body is transferred to liver, thereby is fully absorbed, and forms oxyphorase.Chondroitin sulfate energy delaying human body caducity in the stichopus japonicus, the stichopus japonicus mucopolysaccharide has the antitumous effect of wide spectrum, can prophylaxis of acute radiation injury and the recovery that promotes hemopoietic function.A large amount of facts have proved, that sea cucumber has is antitumor, anti-ageing, anticoagulation, radioprotective, the leukocytic activate the phagocytic capacity of raising, plurality of health care functions such as enhancing body immunizing power.
Sea cucumber is familiar with by the public already to the nourishing health function of human body.Because the enhancing of growth in the living standard and health perception, beche-de-mer has been not only the treasure delicacies on high-salary stratum's feast bamboo mat spread on the floor for people to sit in ancient China, also is the nutritive health-care food in the ordinary people daily life.At present, all kinds of cucumber products are on the increase on the market, the salt marsh sea cucumber and the sea cucumber dry product of existing tradition processing, and the beche-de-mer capsules and the oral liquid product that have deep processing to make again, but only do not have the product of sea cucumber wine.If sea cucumber can be made a kind of nutrient health care wine, will open up the new way of a sea cucumber resources development and utilization, also will contribute to the healthy of people.
Though also there is not the product of sea cucumber wine in the market, the research of relevant sea cucumber wine is constantly being carried out always.The research patent of relevant sea cucumber wine is existing open,＜Chinese invention patent open (bulletin) number: CN1152611; CN1385515; CN1458263A; CN1459497 〉.
In the above-mentioned research, be basically, or the Stichopus japonicus extract that obtains with chemical process is mixed with wine, or the enzymic hydrolysis liquid that obtains that ferments is again allocated with liquor under acid, alkaline condition, wherein adds various Chinese medicinal materialss etc. in addition with whole or cut apart sea cucumber and steep in wine.The fabrication cycle of above-mentioned several method reaches 3～15 days at least, and the effective constituent solubility rate is low, and the part functional component is destroyed.Even if in the solution that enzymic hydrolysis obtains, contain the polypeptide composition, but degree of hydrolysis is not on purpose controlled the content of polypeptide and the distribution of molecular weight and unclear.
Summary of the invention
The object of the present invention is to provide a kind of high-grade nutrient health care wine of beche-de-mer products, filling up the market vacancy of sea cucumbers wine, and make this protective foods of sea cucumber peptide obtain extending; And with a kind of new assembled alcoholic drinks technology, to overcome the deficiency of known technology.
The technical solution adopted in the present invention is: a kind of sea cucumber nutrient health promoting wine is to be additive with the Stichopus japonicus powder, and its weight percent is 0.2～1.5%, and all the other form for the magma liquor wine basigamy system of producing through fermentation below 60 °.Contain multiple nutrients and functional components such as sea cucumber protein, bioactive peptide, amino acid, stichopus japonicus mucopolysaccharide, chondroitin sulfate, mineral substance and VITAMIN in the wine.
The Stichopus japonicus powder that the present invention is used can be to be the Stichopus japonicus powder that raw material adopts physical method processing to produce with the fresh and alive sea cucumbers, contains multiple nutrients and functional components such as protein, mucopolysaccharide, chondroitin sulfate, mineral substance and VITAMIN.After wine cooperated, the weight percent of its main nutrition and functional component was: protein 0.095～0.476%, stichopus japonicus mucopolysaccharide 0.0055～0.014%, iron 11.67～31.68ppm, selenium 6.138～15.35ppm, vanadium 0.88～2.2ppm.
The Stichopus japonicus powder that the present invention is used also can be to be the sea cucumber peptide powder that raw material adopts biological enzymolysis technology to produce with the fresh and alive sea cucumbers, contains multiple nutrients and functional components such as sea cucumber bioactive peptide, amino acid, mucopolysaccharide, chondroitin sulfate, mineral substance and VITAMIN.After wine cooperated, the weight percent of its main nutrition and functional component was: total reducing sugar 5.51～5.83%, sea cucumber peptide (in total amino acid) 0.32～1.58%, mucopolysaccharide 0.011～0.028%, iron 23.04～57.6ppm, selenium 11.16～27.9ppm, vanadium 1.6～4.0ppm.
The wine base that the present invention is used can use the rice-fragrant type magma liquor of producing through the fermentation squeezing below 45 °.
Sea cucumber nutrient health promoting wine of the present invention is achieved in that
(1), first load weighted wine base by weight percentage pumps in the high shear mixing emulsification clarifixator;
(2), under the normal temperature state, be that 0.2～1.5% Stichopus japonicus powder joins in the wine base with load weighted weight percent, open high shear mixing emulsification clarifixator, Stichopus japonicus powder is dissolved in the wine base fast;
(3), the work of high shear mixing emulsification clarifixator shuts down after 10～20 minutes, the dissolving situation of observing Stichopus japonicus powder is left standstill in sampling, treat that suspended substance in the wine liquid all disappears and the dissolving homogeneous after, can carry out the post-processing filtering operation of wine;
(4), filter to adopt compound high-accuracy filter to finish, be divided into two-stage and carry out.One-level adopts the stainless (steel) wire in 200～600 order apertures, and secondary adopts precision to be higher than 0.2 micron ultra-filtration membrane.After wine liquid after the filtration is qualified on inspection, can carry out can or packing.
Sea cucumber nutrient health promoting wine of the present invention and prior art are essentially different.At first, used Stichopus japonicus powder is that the sea cucumber elite of producing after process adopts modern advanced to process, particularly sea cucumber peptide powder is the protective foods (No. the 0607th, hygienic food and health number 2002) that adopts the advanced peptide molecule biotechnology in the current world to make.Its production process is not used chemical substances such as acid, alkali, does not destroy nutritive ingredient and the structure of sea cucumber.The enzymic hydrolysis of sea cucumber is that (the sea cucumber state of nature need not be adjusted pH value) carries out under neutrallty condition, and polypeptide molecular weight is controlled at below the 2000Da, is the following oligopeptides of 1000Da more than 90%, thereby has special biological activity and nourishing function.
The second, because Stichopus japonicus powder is easy to dissolving than integral body or cutting sea cucumber, particularly the solubleness of sea cucumber peptide powder improves exponentially, and viscosity reduces the stability enhancing; Adopted high shear mixing emulsification homogeneous technology in the technology again, made that nutritive ingredient and the functional component stripping in the Stichopus japonicus powder is faster, solubleness is higher, and the fabrication cycle of sea cucumber wine is shortened dramatically.
The 3rd, except that Stichopus japonicus powder, there are not any other added ingredients and pigment in the sea cucumber nutrient health promoting wine of the present invention, technological process is simple, and production cost is low.Small-molecular peptides good stability in the wine, no antigen can not produce proteinic anaphylaxis, and security is higher.
The invention has the beneficial effects as follows: sea cucumber nutrient health promoting wine of the present invention, realized the perfect adaptation of traditional wine-making technology and modern assembled alcoholic drinks technology, technological process is simple, and operation is easy to control, and the production cycle shortens greatly, nutrition and functional component content height.Used Stichopus japonicus powder is the elite in the sea cucumber, protein in the sea cucumber peptide powder is existed with the form of small-molecular peptides and be dissolved in altogether in the wine liquid with other effective constituents, help the absorption by human body utilization, long-term drinking can strengthen body immunity, alleviating physical fatigue, qi-restoratives is kept fit.The present invention's wine body is limpid transparent, the color and luster create an aesthetic feeling, and mouthfeel is soft and moist sweet, and Mi Xiangqi is clearly simple and elegant, and the sea cucumber delicate flavour is hidden and is not appeared.
Embodiment:
Embodiment 1:
At first, with the magma liquor below 60 ° that is 200 kilograms in batches, squeeze in the high shear mixing emulsification clarifixator (production of sino-america joint-venture Nantong Ross Mixing Equipment Co., Ltd.).Then, under the normal temperature state, 1.5 kilograms of accurately machined Stichopus japonicus powder are joined in the wine base; sampling is shut down in the start running after 15 minutes; observe the dissolving situation of Stichopus japonicus powder, after treating the whole disappearances of suspended substance in the wine liquid and dissolving homogeneous, can carry out the post-processing filtering operation of wine.
Filter operation is carried out in compound high-accuracy filter (Sichuan section China treating plant factory produces).Filter is divided into two-stage, and it is 600 orders that one-level adopts the stainless (steel) wire aperture, and secondary employing precision is 0.1 micron a ultra-filtration membrane.Wine liquid after the filtration gets final product barrelling behind assay approval, and then carries out packing, is product after the packing.
The main nutrition that the said products contains and the per-cent of functional component weight are: protein 0.095～0.476%, stichopus japonicus mucopolysaccharide 0.0055～0.014%, iron 11.67～31.68ppm, selenium 6.138～15.35ppm, vanadium 0.88～2.2ppm.
Embodiment 2:
At first, with the rice-fragrant type magma liquor wine base of producing through the fermentation squeezing below 45 ° that in batches is 200 kilograms, squeeze in the high shear mixing emulsification clarifixator (production of sino-america joint-venture Nantong Ross Mixing Equipment Co., Ltd.).Then, under the normal temperature state, 0.8 kilogram sea cucumber peptide powder is added in the wine base; sampling is shut down in the start running after 15 minutes; observe the dissolving situation of sea cucumber peptide powder, after treating the whole disappearances of suspended substance in the wine liquid and dissolving homogeneous, can carry out the post-processing filtering operation of wine.Filter operation is carried out in compound high-accuracy filter (Sichuan section China treating plant factory produces).Filter is divided into two-stage, and it is 600 orders that one-level adopts the stainless (steel) wire aperture, and secondary employing precision is 0.1 micron a ultra-filtration membrane.Wine liquid after the filtration gets final product barrelling behind assay approval, and then carries out packing, is product after the packing.
Main nutrition and functional component weight percent that the said products contains are: total reducing sugar 5.56%, sea cucumber peptide (in total amino acid) 0.63%, mucopolysaccharide 0.016%, iron 23.04ppm, selenium 11.16ppm, vanadium 1.62ppm.
Claims (5)
1, a kind of sea cucumber nutrient health promoting wine, it is characterized in that, this wine is to be additive with the Stichopus japonicus powder, its weight percent is 0.2～1.5%, all the other form for the magma liquor wine basigamy system of producing through fermentation below 60 °, contain multiple nutrients and functional components such as sea cucumber protein, bioactive peptide, amino acid, stichopus japonicus mucopolysaccharide, chondroitin sulfate, mineral substance and VITAMIN in the wine.
2, a kind of sea cucumber nutrient health promoting wine according to claim 1, it is characterized in that described Stichopus japonicus powder, with the fresh and alive sea cucumbers is that raw material adopts physical method processing to produce, the weight percent of its main nutrient composition in wine is: protein 0.095～0.476%, mucopolysaccharide 0.0055～0.014%, iron 11.67～31.68ppm, selenium 6.138～15.35ppm, vanadium 0.88～2.2ppm.
3, a kind of sea cucumber nutrient health promoting wine according to claim 1, it is characterized in that described Stichopus japonicus powder, with the fresh and alive sea cucumbers is that raw material adopts biological enzymolysis technology to produce, its main nutrition and the weight percent of functional component in wine are: total reducing sugar 5.51～5.83%, sea cucumber peptide (in total amino acid) 0.32～1.58%, mucopolysaccharide 0.011～0.028%, iron 23.04～57.6ppm, selenium 11.16～27.9ppm, vanadium 1.6～4.0ppm.
4, a kind of sea cucumber nutrient health promoting wine according to claim 1 is characterized in that described wine base, is the rice-fragrant type magma liquor of producing through the fermentation squeezing below 45 °.
5, a kind of compound method of sea cucumber nutrient health promoting wine as claimed in claim 1, it is characterized in that cooperating of described Stichopus japonicus powder and wine base, is under the normal temperature state, realizes by a kind of high shear mixing emulsification clarifixator,, the steps include: after high-accuracy filter filters forms
(1), first load weighted wine base by weight percentage pumps in the high shear mixing emulsification clarifixator;
(2), under the normal temperature state, be that 0.2～1.5% Stichopus japonicus powder joins in the wine base with load weighted weight percent, open high shear mixing emulsification clarifixator, Stichopus japonicus powder is dissolved in the wine base fast;
(3), the work of high shear mixing emulsification clarifixator shuts down after 10～20 minutes, the dissolving situation of observing Stichopus japonicus powder is left standstill in sampling, treat that suspended substance in the wine liquid all disappears and the dissolving homogeneous after, can carry out the post-processing filtering operation of wine;
(4), filter to adopt compound high-accuracy filter to finish, be divided into two-stage and carry out.One-level adopts the stainless (steel) wire in 200～600 order apertures, and secondary adopts precision to be higher than 0.2 micron ultra-filtration membrane.After wine liquid after the filtration is qualified on inspection, can carry out can or packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410050373 CN1587367A (en) | 2004-09-01 | 2004-09-01 | Sea cucumber nutrition health wine and its making method |
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| CN 200410050373 CN1587367A (en) | 2004-09-01 | 2004-09-01 | Sea cucumber nutrition health wine and its making method |
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| CN1587367A true CN1587367A (en) | 2005-03-02 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101899380A (en) * | 2010-07-14 | 2010-12-01 | 大连天伦水产有限公司 | Sea cucumber wine and brewing process thereof |
| CN101935608A (en) * | 2010-08-24 | 2011-01-05 | 大连海晏堂生物有限公司 | Sea cucumber nutritional health wine and preparation method thereof |
| CN105154274A (en) * | 2015-07-14 | 2015-12-16 | 乔仁蛟 | Chondrotin wine |
| CN106520476A (en) * | 2016-12-01 | 2017-03-22 | 中国食品发酵工业研究院 | Food-borne protein function peptide wine and production method thereof |
| CN108743912A (en) * | 2018-08-09 | 2018-11-06 | 抚松县兴隆酿酒有限责任公司 | A kind of ginseng peptide wine and preparation method thereof |
| 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 |
| CN111218370A (en) * | 2020-03-13 | 2020-06-02 | 百德福生物科技有限公司 | Health-care medicinal liquor with anti-fatigue effect and preparation method thereof |
| CN114181798A (en) * | 2021-12-10 | 2022-03-15 | 大连富森智能科技有限公司 | Sea cucumber white spirit production method |
-
2004
- 2004-09-01 CN CN 200410050373 patent/CN1587367A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101899380A (en) * | 2010-07-14 | 2010-12-01 | 大连天伦水产有限公司 | Sea cucumber wine and brewing process thereof |
| CN101899380B (en) * | 2010-07-14 | 2012-10-24 | 大连天伦水产有限公司 | Sea cucumber wine and brewing process thereof |
| CN101935608A (en) * | 2010-08-24 | 2011-01-05 | 大连海晏堂生物有限公司 | Sea cucumber nutritional health wine and preparation method thereof |
| CN101935608B (en) * | 2010-08-24 | 2012-09-05 | 大连海晏堂生物有限公司 | Sea cucumber nutritional health wine and preparation method thereof |
| CN105154274A (en) * | 2015-07-14 | 2015-12-16 | 乔仁蛟 | Chondrotin wine |
| CN106520476A (en) * | 2016-12-01 | 2017-03-22 | 中国食品发酵工业研究院 | Food-borne protein function peptide wine and production method thereof |
| CN108743912A (en) * | 2018-08-09 | 2018-11-06 | 抚松县兴隆酿酒有限责任公司 | A kind of ginseng peptide wine and preparation method thereof |
| 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 |
| CN111218370A (en) * | 2020-03-13 | 2020-06-02 | 百德福生物科技有限公司 | Health-care medicinal liquor with anti-fatigue effect and preparation method thereof |
| CN114181798A (en) * | 2021-12-10 | 2022-03-15 | 大连富森智能科技有限公司 | Sea cucumber white spirit production method |
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