Trepang vigor milk beverage and production method

Abstract

The invention discloses a sea cucumber energy milk drink and a production method. The sea cucumber energy milk drink is characterized in that the sea cucumber energy milk drink contains a sea cucumber enzymolysis liquid, skim milk powder, and a small amount of flavoring agent. The production steps comprise milk reduction, sugar manufacturing, adding of a stabilizer, sea cucumber treatment, acid regulation, homogenization, degasification, filtration, filling, and pasteurization. The production method adopts high pressure and biological enzyme extraction technologies to remove the peculiar smell of sea cucumbers and fully retain various active substances in the sea cucumbers, then utilizes the biological enzyme extraction technology to evenly distribute functional components such as sea cucumber polysaccharide into milk to ensure that rich milk protein is perfectly fused with various nutrient elements in the sea cucumbers, furthest retains nutrient contents in the milk and the sea cucumbers, promotes more complete and comprehensive absorption of human bodies, and achieves the aims of balanced complementation of nutrition, scientific health preservation, and health promotion.

Description

Technical field: [0001] The invention relates to a health food, in particular to a sea cucumber vitality milk drink and a production method thereof. Background technique: [0002] Sea cucumber is an extremely ancient animal. It appeared earlier than primitive fish and existed in the Precambrian period more than 600 million years ago. It is also known as sea rat, wood meat, and the first of the eight seafood. Sea cucumber is an echinoderm, with a cylindrical body, thick, soft and slippery skin, well-developed muscles, and good at contraction. There are about 1,100 species of sea cucumbers in the world, of which only more than 20 are edible. Its species vary from place to place. Sea cucumber is the king of ginseng, especially the sea cucumber that is abundant in Dalian sea area is well-known both at home and abroad. It was regarded as a nourishing seafood treasure hundreds of years ago. "Materia Medica Congxin" said: "Sea cucumbers from Liaohai are good, those with thorns ar...

AI Technical Summary

Problems solved by technology

[0008] 1. Unscientific: Traditional processing and eating methods cause a large loss of active ingredients such as acidic polysaccharides and saponins in sea cucumbers, and other nutritional ingredients are also seriously damaged, making it difficult to absorb

The traditional way of eating or eating fresh is because sea cucumber protein has a large molecular weight and complex structure, and the human body itself lacks decomposing enzymes, so its nutrients are not easy to absorb

[0009] 2. Inconvenient: Traditional edible sea cucumbers need to go through several times of washing, soaking, changing water, high-temperature cooking, and eating after a long time of cooking and cooking. The procedure is complicated and troublesome

[0010] 3. Unsafe: Sea cucumbers that have not been inspected and illegally processed and sold can be seen everywhere. Sea cucumbers produced in polluted sea areas are distributed in large quantities, and poisonous substances such as potassium permanganate and formalin have been added to increase the weight, volume and preservation of sea cucumbers. Vendors of harmful substances have turned the nourishment of sea cucumbers into a hazard

[0011] 4. Uneconomical: The traditional processing and eating methods cause serious loss and damage of the original biologically active substances, resulting in great waste, and the processing is time-consuming, laborious and costly