Heath-function sea cucumber yellow wine

A functional and sea cucumber technology is applied in the fields of health-care functional sea cucumber rice wine and its preparation, fermented health-care functional sea cucumber rice wine and its preparation field, and can solve the problems of value discount of sea cucumber health-care wine, limited utilization rate of nutritive substances and insufficient nutrition. and other problems, to achieve the effect of improving the value of nutrition and health care, without changing the production cycle, and with mild preparation conditions

Active Publication Date: 2014-03-12
OCEAN UNIV OF CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the research on the deep processing of sea cucumber by modern food is not deep enough. Most of the developed products exist in the form of dried sea cucumber products, capsules and oral liquids. There are only a few kinds of sea cucumber functional wine in the market.
Among the currently published patents, the preparation method of sea cucumber wine is mostly the blending and adding of sea cucumber soaking liquid or sea cucumber hydrolyzate and white wine. Additive, made by blending with white wine, not comprehensive enough in nutrition
None of the above preparation methods can solve the problems of insufficient extraction rate of sea cucumber nutrients and insufficient integration of nutrients, which greatly reduces the value of sea cucumber health wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Dried butterfly ginseng is 20-30g each, 20 in total. After soaking the dried ginseng for 24 hours, cut it into small pieces with a size of 1-2 cm, mash it with a masher, and then homogenize it with a high-shear homogenizer to collect the homogenate.

[0023] Select 10kg of high-quality millet. After washing, soaking, scalding and washing the rice, add 500g of sea cucumber homogenate, mix the washed rice and sea cucumber homogenate, add hot water to cook, and stir continuously with a shovel during the cooking process. Turn it over until it turns reddish-brown; cool the boiled sea cucumber nutrient solution to 60°C, add wheat koji and glucoamylase, and keep warm for saccharification for 15 minutes; then, cool down to 32°C, and evenly add activated yeast, Fall into the fermentation tank, start raking 24 hours after entering the tank, and transfer to post-fermentation after the head rake has a uniform product temperature; ferment in the tank for 7 days, press after fermenta...

Embodiment 2

[0025] 20 dried sea cucumbers (Japonicus japonicus), about 500g, soaked overnight, cut into pieces, crushed by a masher, homogenized, add water 5 times the weight of sea cucumbers, and add 1% pepsin by weight of sea cucumbers at the same time , adjust the pH=2~4, enzymatically hydrolyze at 50°C for 20h, raise the temperature to 100°C, heat for 10min to inactivate the enzyme, use a refrigerated centrifuge, 8000r / min centrifugal filtration to separate insoluble solid impurities, and obtain clarified sea cucumber enzymatic hydrolyzate About 3000g.

[0026] Select the best millet, and prepare about 12L of health-care functional sea cucumber rice wine with an alcohol content of 8.5% (v / v) through the same process as in Example 1.

Embodiment 3

[0028] 20 dried sea cucumbers (white anus sweet potato), about 500g, after soaking overnight, cut into pieces, crushed by a masher, homogenized, add water 5 times the weight of sea cucumbers, and add 1% of the weight of sea cucumbers at the same time. , enzymatically hydrolyze at 60°C for 16h, raise the temperature to 100°C, heat for 10min to inactivate the enzyme, use a refrigerated centrifuge, 8000r / min centrifugal filtration to separate insoluble solid impurities, and obtain about 3000g of clarified sea cucumber enzymatic hydrolyzate.

[0029] Choose the best millet, and prepare about 12L of health-care functional sea cucumber rice wine with an alcohol content of 19.5% (v / v) through the same process as in Example 1.

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PUM

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Abstract

The invention discloses a health-function sea cucumber yellow wine, which is characterized by containing all active ingredients in sea cucumbers, particularly special nutrients such as triterpene glycosides, polysaccharides, polypeptides of the sea cucumbers. The preparation method for the health-function sea cucumber yellow wine is basically same as the traditional yellow wine making process, and the difference lies in that: the preparation method comprises the following steps of: performing enzymolysis of fresh sea cucumbers (soaked dried sea cucumbers) by using protease at the temperature of between 30 and 60DEG C for about 20 hours, heating to 100DEG C to inactivate enzyme, cooking the obtained sea cucumber total nutrient enzymatic hydrolysate and / or sea cucumber homogenized substance and broomcorn millet (and / or sticky rice, corn, millet, wheat and the like), fermenting, squeezing, filtering, decocting the wine, storing, blending and sterilizing. The traditional yellow wine is creatively combined with functional substances of the sea cucumbers, and the brewed health-function sea cucumber yellow wine contains rich nutrients in the yellow wine and the special functional active ingredients in the sea cucumbers, can improve the immune capability and has high nutritional value.

Description

technical field [0001] The invention belongs to the technical field of alcohol beverage preparation, and in particular relates to a health-care functional sea cucumber rice wine and a preparation method thereof, that is, a fermented health-care functional sea cucumber rice wine and a preparation process thereof. Background technique [0002] Yellow rice wine is a brewed wine made from glutinous rice, millet, corn, millet, wheat, etc., after cooking, adding koji, saccharifying and fermenting, pressing, filtering, decocting, storing, and blending. Rice wine is known as the "national wine" in China. It is the oldest traditional brewed wine in China. It is also known as the world's three major ancient wines together with beer and red wine. It has a history of more than 5,000 years. Rice wine is rich in carbohydrates, amino acids, vitamins, trace elements and various active substances. At the same time, the unique brewing process makes rice wine have the characteristics of low al...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 毛相朝王林薛勇贺帅林洪薛长湖
Owner OCEAN UNIV OF CHINA
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