Yoghurt with sea cucumber polypeptide and processing method for yoghurt

Abstract

The invention relates to preparation of fermented milk with additives, in particular to yoghurt with sea cucumber polypeptide and a processing method for the yoghurt. The yoghurt with the sea cucumber polypeptide comprises the following materials in percent by weight: 5-15% of sea cucumber polypeptide and 85-95% of yoghurt. The processing method comprises the following steps of using pre-treated sea cucumber internal organs as raw materials; adding distilled water of which the weight is 4-8 times the weight of the raw materials in the raw material; uniformly stirring the mixture to obtain homogenate; adjusting the pH (potential of hydrogen) value of the homogenate to be 5.8-6.8; controlling the temperature of the homogenate to be 35-45 DEG C; adding bromelain and trypsin in the mixture; staying warm for 2-4 hours; then performing enzyme deactivation; centrifuging the mixture; taking supernate; performing decoloration and deodorization on the supernate by using activated carbon; filtering the supernate by using an ultrafiltration membrane to obtain sea cucumber internal organ polypeptide with the molecular weight lower than 5000 Dalton; and mixing the sea cucumber internal organ polypeptide and the yoghurt to obtain a finished product. The yoghurt with the sea cucumber polypeptide is rich in nutrition, easy to absorb and convenient to drink, tastes good, has effects of oxidation resistance, aging resistance and the like, is reasonable in technology and high in operability, and facilitates industrial production.

Description

technical field

[0001] The invention relates to a fermented milk preparation containing additives, in particular to sea cucumber polypeptide yoghurt and a preparation method thereof. Background technique

[0002] Sea cucumber has high nutritional and medicinal value. Hundreds of years ago, Chinese people regarded sea cucumber as a precious seafood and listed it as one of the "Eight Treasures" of seafood. In recent years, with the general strengthening of people's awareness of health care, the aquaculture industry has developed rapidly, and the production scale and market scale have continued to expand. However, a large number of offal (intestines, eggs) and other by-products are produced during the processing process. At present, the utilization of this by-product in our country is far from enough, and most enterprises discard it, causing environmental pollution and waste of resources. Studies have found that the viscera and body wall of sea cucumbers contain the same rich ...

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