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Jellyfish beverage

A technology for jellyfish and beverages, applied in the field of jellyfish beverages, can solve the problems of perishability, perishable jellyfish, single processing method of jellyfish, etc., and achieves the effects of improving safety, improving stability and palatability, and increasing edible value and economic benefits.

Inactive Publication Date: 2012-06-27
OCEAN UNIV OF CHINA
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  • Claims
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Problems solved by technology

[0005] The object of the present invention is to provide a jellyfish beverage. Aiming at the perishable and perishable characteristics of jellyfish itself, the single processing method of jellyfish, and the safety of aluminum in jellyfish products, a nutritional beverage processed with fresh jellyfish is researched and provided. new method

Method used

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Embodiment Construction

[0020] Detailed method steps of the present invention are as follows:

[0021] 1. Pretreatment of jellyfish: Take fresh jellyfish, cut it into small pieces of 3cm×3cm, put it into a tissue grinder and grind it for 15 seconds, or grind it through a meat grinder, and then grind it through a colloid mill to obtain a slurry liquid .

[0022] 2. Preparation of enzymatic solution: Take a certain volume of the jellyfish slurry obtained in step 1, put it into a stainless steel container, then adjust the pH to 7.5 with 1mol / L NaOH solution, heat the jellyfish slurry to 45°C, and press 255U Add trypsin at a ratio of / ml (approximately 6% of the nitrogen content), stir the enzymolysis at this temperature for 5.5 hours, and then raise the temperature to boiling to kill the enzyme for 5 minutes. Afterwards, cool the slurry to about 45°C, centrifuge at 4000 rpm for 15 minutes, and collect the supernatant, which is the required enzymatic hydrolysis solution. Under this hydrolysis condition...

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Abstract

The invention relates to a jellyfish beverage, which comprises fresh jellyfish processing liquid and auxiliary additives, wherein the fresh jellyfish processing liquid is prepared through fresh jellyfish enzymolysis through trypsin and desalting and deodorization treatment on enzymatic hydrolysate. The jellyfish beverage avoids the occurrence of aluminum elements in products when alum is used as processing auxiliary agents in the traditional pickled jellyfish process, the product safety is improved, and the eating value and the economic benefits of the jellyfish are increased. In the enzymolysis process, the trypsin is used as the hydrolysis enzyme, the best hydrolysis degree is obtained, more free amino acid and polypeptide are obtained, and the nutrition value of products is improved. Ultrafiltration membrane equipment is adopted in the desalting process for desalting, a higher desalting rate and a higher nitrogen recovery rate can be obtained. In the deodorization process, a combined deodorization method of active carbon and yeast is adopted, and an ideal effect is received. In the preparing process, food additives and food raw materials such as sugar, acid, stabilizing agents and the like are added, and the stability and the palatability of the food are improved.

Description

technical field [0001] The invention belongs to the technical field of food deep processing, and in particular relates to a jellyfish drink, that is, a jellyfish drink obtained from fresh jellyfish through multiple processes. Background technique [0002] Jellyfish is a large edible jellyfish that is widely distributed in my country. In recent years, with the success of artificial breeding of jellyfish, jellyfish resources have become more and more abundant. In 2008, the output reached 28,400 tons (including 47,400 tons of breeding). [0003] Jellyfish is rich in nutrition. It is found that every 100 grams of jellyfish contains only 0.1-0.5g of fat, about 6g of protein, 276kJ of calories, 182mg of calcium, 132μg of iodine and various vitamins. It is a high-protein, low-fat nutritious food. Jellyfish is not only nutritious, but also a good medicine for curing diseases. "Compendium of Materia Medica" records that jellyfish is salty and flat in nature and taste, enters the lun...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/333A23L2/84A23L1/29A23L2/74A23L17/50A23L33/00
Inventor 李八方侯虎邵晓敏赵雪
Owner OCEAN UNIV OF CHINA
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