Method for producing sea cucumber bio-alcohol

A sea cucumber, biological technology, applied in the field of beverages, to achieve the effect of improving SOD vitality, reducing postprandial blood sugar, and stabilizing blood pressure

Inactive Publication Date: 2010-06-30
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there is no functional wine in the existing market that lowers

Method used

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Embodiment Construction

[0011] When preparing the sea cucumber bio-wine of the present invention, soak the sea cucumber in water, centrifugally filter the obtained soaking liquid, concentrate, cool the obtained concentrated liquid, add fucoidan sulfate hydrolase to enzymatically hydrolyze the concentrated liquid to hydrolyze the fucoidan sulfate , raise the temperature to 80-90°C to inactivate the fucoidan sulfate hydrolase enzyme, filter the obtained enzymolysis solution, add edible wine and auxiliary materials to prepare, filter with diatomaceous earth, canned, sterilized, packaged, and obtained this product Invented sea cucumber bio-wine.

[0012] For specific operations, weigh 10 kg of sea cucumber, add 200 kg of water, cook at 100°C for 1 hour, filter the resulting aqueous solution, then concentrate to 80 kg, cool to room temperature, and then add 0.2 kg of fucoidan sulfate The hydrolytic enzyme is hydrolyzed for 2 hours at 45°C, heated to 85°C to inactivate, filtered, prepared by adding edible ...

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Abstract

The invention relates to a method for producing sea cucumber bio-alcohol. The method has the following characteristics that: sea cucumber is soaked in water, the produced soak is centrifugally filtered and concentrated, the produced concentrated solution is cooled, fucoidan hydrolytic enzyme is added to enzymatically hydrolyze the fucoidan in the concentrated solution, the temperature is increased to 80 DEG C to 90 DEG C, so that the fucoidan hydrolytic enzyme is inactivated, the produced enzymatically hydrolyzed solution is filtered, edible alcohol and auxiliary materials are added and blended, and the produced sea cucumber bio-alcohol is filtered by diatomite, filled, sterilized and packed. The sea cucumber bio-alcohol can increase the pH value of the acidic body fluid of the human body, enhance the activity of insulin, repair islet cells injured by the acidic constitution, recover the normal functions of islet cells and effectively reduce postprandial plasma glucose; and the sea cucumber bio-alcohol can strengthen metabolism, improve the acidic constitution, stabilize blood pressure, reduce blood sugar, blood fat, blood viscosity and the like, prevent and improve diabetes complication, notably reduce the activity of liver-injuring serum alanine aminotransferase and aspartate aminotransferase, increase the activity of liver SOD and reduce the content of MDA, thus having the function of protecting the liver.

Description

technical field [0001] The invention relates to a drink, in particular to a preparation method of sea cucumber bio-wine. Background technique [0002] Sea cucumber is the general name of the animals of Echinodermata (Holothrioider) class. Since ancient times, sea cucumber has been health food and nutritious food. The Ming Dynasty "Food Materia Medica" pointed out that sea cucumbers have the health-preserving functions of nourishing vitality, nourishing internal organs and eliminating deficiency. The Qing Dynasty "Compendium of Materia Medica Supplements" listed sea cucumbers as tonic drugs, which contained "sea cucumbers are warm and nourishing, and they are full of enemy ginseng, so they are named sea cucumbers; they are sweet and salty, nourish the kidney meridian, benefit the essence, eliminate phlegm and prolong it. Strengthen yang, treat impotence, kill sores and insects". Sea cucumber has the characteristics of high protein, low fat, low sugar, and is rich in various...

Claims

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Application Information

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IPC IPC(8): C12G3/06
Inventor 许加超程玉山付晓婷庞作宾张诗山徐杰高昕
Owner OCEAN UNIV OF CHINA
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