Jellyfish and water chestnut drink and preparation method thereof

A technology of water chestnuts and drinks, which is applied in the field of jellyfish water chestnuts drinks and its preparation, achieving the effects of short production cycle, stable quality and good taste

Inactive Publication Date: 2010-03-17
SHANDONG HOMEY AQUATIC DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there has been no report on the compound preparation of jellyfish and water chestnuts for beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A jellyfish water chestnut drink, which consists of 50% jellyfish polypeptide liquid, 40% water chestnut juice, 7% sucrose, 0.1% sodium carboxymethylcellulose, 0.1% xanthan gum, 0.1% molecularly distilled monoglyceride and 2.7% water %composition.

[0024] Preparation method: Select 5kg of fresh and high-quality jellyfish, freeze and harden, and send it to a tissue grinder for crushing to form jellyfish pulp; add 3.2kg of water to the jellyfish pulp, and adjust the protein concentration of the jellyfish pulp to 2%. , adjust the pH value to 8.0, control the temperature at 50°C, add trypsin, the amount of trypsin is 3000u / g substrate protein, keep warm for 3h, then raise the temperature to 100°C, keep for 10min to inactivate the enzyme; jellyfish enzyme after inactivation The solution was sent into a centrifuge, and the centrifugation condition was 4000r / min for 15 minutes to remove macromolecular proteins and insoluble impurities, and the supernatant was taken to obtain ...

Embodiment 2

[0027] A jellyfish water chestnut drink, which consists of 60% jellyfish polypeptide liquid, 30% water chestnut juice, 6% xylitol, 0.2% sodium carboxymethylcellulose, 0.2% xanthan gum, 0.06% sucrose fatty acid ester and water 3.54% composition.

[0028] Preparation method: use jellyfish made from alum as raw material, soak in 10 times of water for more than 6 hours, and freeze; weigh 10 kg of frozen desalted jellyfish, send it to a tissue grinder for crushing, and form jellyfish pulp; in jellyfish pulp Add 6.4kg of water, adjust the protein concentration of jellyfish pulp to 3%, adjust the pH value to 7.5, control the temperature at 35°C, add trypsin, the amount of trypsin is 4000u / g substrate protein, keep warm for 4h, and then Raise the temperature to above 90°C and keep it for 15 minutes to inactivate the enzyme; send the jellyfish enzymatic solution after inactivation into a centrifuge, and centrifuge at 4000r / min for 15 minutes to remove macromolecular proteins and insolu...

Embodiment 3

[0031]A jellyfish water chestnut drink, which consists of 55% jellyfish polypeptide liquid, 35% water chestnut juice, 6.5% lactitol, 0.15% sodium carboxymethylcellulose, 0.15% xanthan gum, 0.08% molecularly distilled monoglyceride and water 3.12% composition.

[0032] Preparation method: choose jellyfish made from alum as raw material, soak in 10 times of water for more than 6 hours, and freeze; weigh 7 kg of frozen desalted jellyfish, send it to a tissue grinder for crushing, and form jellyfish pulp; in jellyfish pulp Add 4kg of water, adjust the protein concentration of jellyfish pulp to 5%, adjust the pH value to 8.5, control the temperature at 45°C, add trypsin, the amount of trypsin is 1000u / g substrate protein, keep warm for 5h, and then heat up Keep at 100°C for 10 minutes to inactivate the enzyme; send the jellyfish enzymatic hydrolyzate after deenzyme into the centrifuge, centrifuge at 4000r / min for 15min, remove macromolecular protein and insoluble impurities, take t...

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PUM

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Abstract

The invention relates to a jellyfish and water chestnut drink and a preparation method thereof, wherein the preparation method comprises the following steps: selecting fresh or alum jellyfishes whichare soaked with clean water as raw materials, freezing and then smashing to prepare slurry; adding the jellyfishes slurry into soft water, adjusting the protein concentration to 2-5 percent and the pHvalue to 7.5-8.5, controlling the temperature, adding trypsinase with the consumption of 1, 000-4, 000l/g of substrate protein, preserving heat for 3-5 hours, and carrying out zymohydrolysis, enzymekilling and centrifugalization to obtain a jellyfish polypeptide liquid; selecting high quality water chestnuts to prepare water chestnut original juice; and weighing the following components in percentage by weight: 50-60 percent of jellyfish polypeptide liquid, 30-40 percent of water chestnut original juice, 6-7 percent of sweetening agent, 0.1-0.4 percent of complex stabilizer, 0.05-0.1 percentof emulsifier and the balance of water, uniformly mixing, homogenizing, filling and sterilizing to obtain a finished product. The jellyfish and water chestnut drink has unique flavor, rich nutrition,good taste, rapid nutritive absorption and health efficacy of eliminating phlegm, lowering blood pressure and the like. The preparation method has reasonable process and strong operability, and is suitable for industrial production.

Description

technical field [0001] The invention relates to a mollusc aquatic food product, in particular to a jellyfish and water chestnut drink and a preparation method thereof. Background technique [0002] Jellyfish, also known as jellyfish, is a marine coelomate. It is extremely nutritious, high in protein, low in fat, rich in carbohydrates, inorganic salts and multivitamins. It is delicious to eat and has important economic and edible value. According to the determination: every 100 grams of jellyfish contains 12.3 grams of protein, 4 grams of carbohydrates, 182 mg of calcium, 132 micrograms of iodine and multivitamins. In addition, jellyfish is still a good medicine for curing diseases. Chinese medicine believes that jellyfish has the functions of clearing away heat and detoxification, reducing phlegm and softening firmness, lowering blood pressure and reducing swelling. "Return to Inkstone Records" said: "Sea snakes, wonderful medicines, promote qi and reduce phlegm, reduce in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L1/305A23L33/18
Inventor 张绵松刘昌衡唐聚德袁文鹏夏雪奎孟秀梅王小军孙永军胡炜
Owner SHANDONG HOMEY AQUATIC DEV
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