Sea cucumber wine and method for preparing same

A technology of sea cucumber wine and sea cucumber, which is applied in the field of health food, can solve problems such as unsatisfactory effects and insufficient utilization of active ingredients, and achieve outstanding effects

Inactive Publication Date: 2012-10-31
符莉 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a sea cucumber wine, which solves the problem that the sea cucumber wine prepared in the prior art has unsati

Method used

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  • Sea cucumber wine and method for preparing same

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Experimental program
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Effect test

Embodiment 1

[0039] Step 1. First soak the sea cucumber in water for 24 hours, remove the sediment and viscera, cut into small pieces, mash, homogenate at 28,000 rpm at high speed, add 10 times the weight of the sea cucumber in hot water at 50°C, Adjust the pH to 7.5, add 1% of the total weight of sea cucumber alkaline protease, stir and react at 50°C for 2 hours, heat to 100°C to inactivate the enzyme, filter, and separate into nutrient extract and sea cucumber filter residue.

[0040] Step 2, then add active carbon of 0.5% by mass of the extract to the extract while it is hot, stir for 5 minutes, and filter to obtain the deodorizing extract.

[0041] Step 3, take 1 kg of koji wine with a concentration of 40 degrees, add the filter residue obtained in step 1, 0.045 kg of medlar, 0.03 kg of sealwort, 0.03 kg of astragalus, 0.03 kg of puzzle, and 0.0225 kg of longan meat into the koji wine, and soak for 1 After 3 days, rice wine was added continuously in the percolation tank. After 3 days, ...

Embodiment 2

[0044] Step 1. First soak the sea cucumber in water for 20 hours, remove the sediment and viscera, cut into small pieces, mash, homogenate at 27,000 rpm at high speed, add 12 times the weight of sea cucumber in hot water at 55°C, Adjust the pH to 8, add 1.2% of the total weight of sea cucumber alkaline protease, stir and react at 52°C for 3 hours, then heat to 100°C to inactivate the enzyme, filter, and separate into nutrient extract and sea cucumber filter residue.

[0045]Step 2, then add activated carbon with a mass percentage of 0.4% of the extract to the extract while it is hot, stir for 10 minutes, and filter to obtain the deodorizing extract.

[0046] Step 3, take 1 kg of koji wine with a concentration of 40 degrees, add the filter residue obtained in step 1, 0.045 kg of medlar, 0.03 kg of sealwort, 0.03 kg of astragalus, 0.03 kg of puzzle, and 0.0225 kg of longan meat into the koji wine, and soak for 1 After 3 days, add edible alcohol continuously in the percolation ta...

Embodiment 3

[0049] Step 1. First soak the sea cucumber in water for 22 hours, remove the sediment and viscera, cut into small pieces, mash, homogenize at 26,000 rpm at high speed, add 8 times the weight of the sea cucumber in hot water at 40°C, Adjust the pH to 8.0, add 1.5% of the total weight of sea cucumber with alkaline protease, stir and react at 55°C for 4 hours, heat to 100°C to inactivate the enzyme, filter, and separate into nutrient extract and filter residue.

[0050] Step 2, then add activated carbon with a mass percentage of 0.6% of the extract to the extract while it is hot, stir for 8 minutes, and filter to obtain the deodorizing extract.

[0051] Step 3, take 1 kg of koji wine with a concentration of 40 degrees, add the filter residue obtained in step 1, 0.045 kg of medlar, 0.03 kg of sealwort, 0.03 kg of astragalus, 0.03 kg of puzzle, and 0.0225 kg of longan meat into the koji wine, and soak for 1 After 3 days, add koji wine continuously in the percolation tank. The alcoh...

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Abstract

The invention discloses a sea cucumber wine and further discloses a method for preparing the sea cucumber wine. The method is implemented according to the following steps: step one, preparing a sea cucumber extraction solution; step two, deodorizing the sea cucumber extracting solution; step three, preparing a traditional Chinese medicine extraction solution, preparing medicinal and edible traditional Chinese medicine which is composed of the fruit of Chinese wolfberry, sealwort, fructus alpiniae oxyphyllae, arillus longan and Chinese Dates according to a certain mass ratio, dissolving the traditional Chinese medicine, and filtering the mixture, wherein filtered leach liquors of all ingredients and a concentrated solution of traditional Chinese medicine filter residues form the traditional Chinese medicine extraction solution; and steps four, subjecting the deodorized extraction solution and the traditional Chinese medicine extraction solution to mixing, blending, settling and ageing to obtain the sea cucumber wine. According to the sea cucumber wine and the method for preparing the same, active ingredients in sea cucumbers are fully used, the active ingredients in the wine, water and ethanol are compounded, blended skillfully, filtered and aged. The sea cucumber wine has the advantages of no fishy odor, good taste, and strong nutrition and health care effect.

Description

technical field [0001] The invention belongs to the technical field of health food, belongs to modern traditional Chinese medicine preparations and modern food biological products, relates to a sea cucumber wine, and also relates to a preparation method of the sea cucumber wine. Background technique [0002] Sea cucumber has been hailed as one of the "Eight Treasures of the Ocean" since ancient times. It is sweet, salty, warm, nourishes kidney and essence, strengthens yang and treats impotence; "Suixiju Dietary Spectrum" says: sea cucumber can "nourish yin and blood, strengthen yang and moisten dryness, Regulating menstruation, nourishing fetus, benefiting birth". It can be seen that sea cucumber has the functions of nourishing liver and kidney, strengthening essence and strengthening yang. Sea cucumbers can be used as a nourishing food therapy for patients who have long-term consumptive tuberculosis, depletion of essence and blood, dizziness, tinnitus, backache, fatigue, n...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 符莉易美华
Owner 符莉
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