Preparation method for sea cucumber intestine oral liquid
A technology of sea cucumber sausage oral liquid and sea cucumber sausage, which is applied in food preparation, the function of food ingredients, food ingredients containing natural extracts, etc., and can solve the time-consuming and labor-intensive problems of sea cucumber sausage removal of sediment
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Embodiment 1
[0020] A preparation method of sea cucumber intestinal oral liquid, through the following process steps
[0021] a. Preparation of sea cucumber intestinal juice
[0022] a1. Pretreatment of sea cucumber sausages: select fresh sea cucumber sausages as raw materials, place them in a colloid mill, add water 8 times the weight of sea cucumber sausages, and grind to obtain sea cucumber sausage pulp;
[0023] a2. Enzymolysis Put the obtained sea cucumber sausage into an enzymolysis container, heat it to 95°C, keep it for 25 minutes, then cool it to 55°C, adjust the pH value to 7, add neutral protease and flavor enzyme, and enzymolyze it for 4 hours Among them, the enzyme activity ratio of neutral protease and flavor enzyme is 1: 1.5, and the total enzyme dosage of neutral protease and flavor enzyme is 2000u / g sea cucumber sausage; after enzymolysis is completed, heat to 95°C and inactivate enzyme for 25 minutes to obtain sea cucumber Intestinal enzymatic solution;
[0024] a3. Pri...
Embodiment 2
[0032] A preparation method of sea cucumber intestinal oral liquid, through the following process steps:
[0033] a. Preparation of sea cucumber intestinal juice
[0034] a1. Pretreatment of sea cucumber sausages: select fresh sea cucumber sausages as raw materials, place them in a colloid mill, add water 10 times the weight of sea cucumber sausages, and perform grinding treatment to obtain sea cucumber sausage pulp;
[0035]a2. Enzymolysis Put the obtained sea cucumber intestine pulp into an enzymolysis container, heat to 100°C, keep for 20 minutes, then cool to 60°C, adjust the pH value to 6, add neutral protease and flavor enzyme double enzymes, and enzymatically hydrolyze for 3 hours Among them, the enzyme activity ratio of neutral protease and flavor enzyme is 1: 2, and the total enzyme dosage of neutral protease and flavor enzyme is 2500u / g sea cucumber sausage; after enzymolysis is completed, heat to 100°C and inactivate enzyme for 20 minutes to obtain sea cucumber Int...
Embodiment 3
[0044] A preparation method of sea cucumber intestinal oral liquid, through the following process steps:
[0045] a. Preparation of sea cucumber intestinal juice
[0046] a1. Pretreatment of sea cucumber sausages: select fresh sea cucumber sausages as raw materials, place them in a colloid mill, add water 5 times the weight of sea cucumber sausages, and grind to obtain sea cucumber sausage slurry;
[0047] a2. Enzymolysis Put the obtained sea cucumber intestine pulp into an enzymolysis container, heat to 90°C, keep for 30 minutes, then cool to 50°C, adjust the pH value to 8, add neutral protease and flavor enzyme, and enzymolyze for 5 hours Among them, the enzyme activity ratio of neutral protease and flavor enzyme is 1:1, and the total enzyme dosage of neutral protease and flavor enzyme is 1500u / g sea cucumber sausage; after the enzymolysis is completed, heat to 90°C and inactivate the enzyme for 30 minutes to obtain sea cucumber Intestinal enzymatic solution;
[0048] a3. ...
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