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Preparation method of holozoic sea cucumber biological wine

A full-nutrition, sea cucumber technology, applied in the field of wine and beverages, to achieve the effects of unique nutrition, transparent color and strong functionality

Active Publication Date: 2012-02-15
郭静静
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sea cucumber full-nutrition bio-wine is known as "polyanionic food and drink", rich in nutrition and strong in functionality, but currently, there is no wine on the market that can retain the full nutrition and versatility of sea cucumber

Method used

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Embodiment Construction

[0007] When the full-nutrition sea cucumber biological wine of the present invention is prepared, the dried sea cucumbers are first soaked in water at 25-80° C., so that the water-soluble sulfated polysaccharide polysaccharides, saponins, vitamins, trace elements, amino acids, proteins and fatty acids in the sea cucumbers are dissolved in water. Sea cucumbers are filtered out, and the aqueous solution is filtered to obtain sea cucumber soaking liquid; the soaked sea cucumbers are cut open along the abdomen, internal organs and limestone are removed, rinsed with tap water, and crushed to obtain sea cucumber minces; then the sea cucumber minces are added to the sea cucumber soaking liquid , add neutral protease, stir, adjust the pH to 7-8, raise the temperature to 45-48°C, and hydrolyze at a constant temperature for 12-18 hours to degrade the macromolecular collagen into small molecular collagen peptides or amino acids, which is conducive to human body absorption. Then filter, he...

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Abstract

The invention discloses a preparation method of holozoic sea cucumber biological wine, characterized in that the method comprises the steps of: firstly soaking dry sea cucumber in warm water, filtering the sea cucumber, and leaching the aqueous solution to obtain sea cucumber soaking solution; cutting the soaked sea cucumber along the abdomen, clearing the internal organs and the limestone, flushing the sea cucumber through running water, and crushing the sea cucumber to obtain sea cucumber powder; and then, adding the sea cucumber powder in the sea cucumber soaking solution, adding neutral protease, stirring, regulating the pH to 7-8, heating to 45-48 DEG C, hydrolyzing at a constant temperature for 12-18 h, filtering, heating the filtrate to 80-90 DEG C, deactivating enzyme for 10-15 min, cooling, adding sugar substrate, common fermenting for 2-16 weeks, modulating through Chinese medicinal herb leaking solution and filtering to obtain the finished product. The prepared wine contains sea cucumber characteristic ingredients such as sea cucumber polysaccharide sulfate, sea cucumber saponin, sea cucumber amino acid and sea cucumber collagen peptide, and the wine has the functions of anti-tumor, immunity improvement, anti-coagulation, anti- thrombus, anti-radiation, anti-virus, liver protection and blood vessel protection.

Description

technical field [0001] The invention relates to a wine drink, in particular to a preparation method of a full-nutrition sea cucumber biological wine. Background technique [0002] Sea cucumber has been a health food and nutritional food since ancient times. It has the characteristics of high protein, low fat, and low sugar, and is rich in various essential amino acids, vitamins, essential fatty acids, and macro and trace elements. Dried sea cucumbers are rich in active ingredients such as collagen, protein peptides, sea cucumber saponins, and sea cucumber polysaccharides. Polysaccharide is an important component of sea cucumber body wall, there are two main types: one is sea cucumber glycosaminoglycan or mucopolysaccharide, which is a branched heteropolysaccharide composed of D-N-acetylgalactosamine, D-glucuronic acid and L-fucose , the other is sea cucumber fucoidan, which is a straight-chain homogeneous polysaccharide composed of L-fucose. Although the sugar groups of the...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 郭静静许加超刘晓琳
Owner 郭静静
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