Fresh sea cucumber (sea cucumber polypeptide, sea cucumber polysaccharide) processed by low temperature ultra-high pressure freeze-drying micropowder technique milk-containing beverage and preparation

A low-temperature, ultra-high-pressure, sea cucumber polysaccharide technology, which is applied in dairy products, food preparation, and medical preparations containing active ingredients, can solve problems such as unfavorable health of consumers and waste of sea cucumber nutrition, and achieve easy control of the production process and easy The effect of simple absorption and production process

Inactive Publication Date: 2008-07-02
邓洁
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  • Application Information

AI Technical Summary

Problems solved by technology

At present, most sea cucumber products in the market use chemical methods to extract acidic polysaccharides as indicators, and discard the unique active substances of sea cucumbers such as sea cucumbe

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0005] 1. Manufacture of low-temperature and ultra-high-pressure freeze-dried sea cucumber micropowder 1. Low-temperature and ultra-high-pressure freeze-drying technology: put the sea cucumbers that have been washed and removed from internal organs into a closed container, and process them under ultra-high pressure at a pressure of 500-1000Mpa for 15 minutes. Minutes, the temperature is within 10-20 ℃ to inactivate the autolytic enzymes, bacteria and viruses of sea cucumbers. 2. Freeze-drying technology: the fresh sea cucumbers sterilized by ultra-high pressure are quickly frozen into ice within 0.5 hours below -5°C, and then the ice is sublimated (15-20°C) under vacuum conditions (40-50 mm Hg) to Moisture escapes. Ensure that the water content of the processed sea cucumber is below 3%. 3. Micro-powder processing technology: first coarsely pulverize the freeze-dried sea cucumber, and then use a fluidized bed airflow mill to prepare sea cucumber micro-powder with a diameter of...

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Abstract

The invention discloses a dairy drink of fresh sea cucumber (sea cucumber polypeptide, sea cucumber amylase) processed by a low-temperature extra high pressure freezing out micro mist technology and a preparing method, including 1, low temperature extra high pressure sterilizing: after being washed, the sea cucumber is put into a closed container and kept for 15 minutes within 20 DEG C under the pressure of 500-1000MPa and the autolytic enzyme and bacilli of the sea cucumber are blanched; 2, freezing out: after being sterilized, the sea cucumber is quickly frozen to be ice at the temperature below 5 DEG C below zero within 0.5 hour and leading the ice to sublime (15-20 DEG C) as vapor to be drained out under the vacuum condition (40-50mm mercury column) to lead the water content of the sea cucumber to be lower than 3 percent; 3, micro mist processing: after being frozen out, the sea cucumber is crushed roughly and then a fluid-bed fluid jet mill is adopted to lead the diameter of the micro mist of the sea cucumber to be between 3 to 5 Mum; 4, a physical sterilization method contains no chemical additives, thus keeping the biological activities of various matters like the sea cucumber polypeptide and the sea cucumber amylase in the sea cucumber and the invention combined with the balanced nutrition components of the dairy drink, thus enhancing the health effects of the sea cucumber of delaying senility and improving immunity.

Description

Technical field: [0001] The invention discloses a milk-containing beverage obtained by processing fresh sea cucumber (sea cucumber peptide, sea cucumber polysaccharide) micropowder by low-temperature ultrahigh-pressure freeze-drying micropowder technology and a preparation method thereof. Background technique: [0002] It is recorded in Chinese historical medical works that sea cucumber has the functions of nourishing kidney and essence, nourishing qi and nourishing yin, nourishing blood and moistening dryness. It is a typical sea treasure that cures the disease and provides health care without disease. Traditional sea cucumber processed products are mainly dry products and salted products, which account for more than 90% of the total output. Its main purpose is to preserve it for a long time, but it cannot be eaten directly, and it needs a long-term soaking and desalination process when eating it. At present, most sea cucumber products in the market use chemical methods t...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23L1/333A23L3/015A23L3/36A23L1/30A61K35/56A23L17/50A61K35/616
Inventor 邓洁
Owner 邓洁
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