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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 effect of transparent color, strong functionality and mellow taste

Active Publication Date: 2012-10-24
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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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] When preparing the total nutrient sea cucumber biological wine of the present invention, the dried sea cucumber is first soaked in water at 25-80°C to dissolve the water-soluble sulfated polysaccharides, saponins, vitamins, trace elements, amino acids, proteins and fatty acids in the sea cucumbers. The sea cucumber is filtered out, and the aqueous solution is suction filtered to obtain the sea cucumber soaking liquid; the soaked sea cucumber is cut open along the abdomen, the internal organs and limestone are removed, washed with tap water, and crushed to obtain the sea cucumber powder; then the sea cucumber powder is added to the sea cucumber soaking liquid , Add neutral protease, stir, adjust the pH to 7-8, heat up to 45-48°C, hydrolyze at constant temperature for 12-18 hours, degrade the macromolecule collagen into small molecule collagen peptides or amino acids, which is good for human absorption. Then filter, heat the obtained filtrate to 80-90°C, inactivate protease...

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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 an alcoholic beverage, in particular to a preparation method of a full-nutritional sea cucumber biological wine. Background technique [0002] Sea cucumber has been a health food and nutritious 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 collagen, protein peptides, sea cucumber saponins, sea cucumber polysaccharides and other highly active ingredients. Polysaccharide is an important component of sea cucumber body wall, and there are two main types: one is sea cucumber glycosaminoglycan or mucopolysaccharide, which is branched heteropolysaccharide composed of DN-acetylgalactosamine, D-glucuronic acid and L-fucose The other is sea cucumber fucoidan, which is a linear homogenous polysaccharide composed of L-fucose. Although the composition of the t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 郭静静许加超刘晓琳
Owner 郭静静