Method for preparing sea cucumber and radix polygonati officinalis wine

A technology of Yuzhu wine and sea cucumber is applied in the research field of technological methods, and can solve problems such as research reports, no reports, etc.

Inactive Publication Date: 2017-01-04
LIAONING SHUANGZENG BIOLOGICAL ENG CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there are many researches on sea cucumber wine both at home and abroad, for example, CN103805418 A invention patent application published on May 21, 2014 discloses "a kind of sea cucumber wine", and another example is CN 104789418 A invention patent applic...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Remove the viscera of the fresh and live sea cucumbers, clean them, scald them in boiling water at 100°C for 5 minutes, remove them, add 2 times the amount of water to make a slurry, and mince the sea cucumbers. The compound protease was added to the ground sea cucumber pulp for enzymolysis, the mass ratio of the compound protease to the sea cucumber was 0.3%, the enzymolysis temperature was 45° C., and the enzymolysis time was 2 hours. After compound protease enzymolysis, continue to add flavor protease enzymolysis, the mass ratio of flavor protease added to sea cucumber is 0.3%, enzymolysis temperature is 45°C, and enzymolysis time is 3h. The enzymolysis solution was incubated at 100°C for 10 minutes to inactivate the enzyme, then centrifuged, and the supernatant was taken for later use. The centrifugation condition was 6000r / min for 30 minutes. Freeze-dry the enzymolysis supernatant (vacuum degree 30Pa, 12h), and the dried sea cucumber enzymolysis powder is ready for...

Embodiment 2

[0029] Remove the viscera of fresh and live sea cucumbers, clean them, scald them in boiling water at 100°C for 8 minutes, remove them, add 3 times the amount of water to make a slurry, and mince the sea cucumbers. The compound protease was added to the ground sea cucumber slurry for enzymolysis, the mass ratio of the compound protease to the sea cucumber was 0.4%, the enzymolysis temperature was 50°C, and the enzymolysis time was 1.5h. After compound protease hydrolysis, continue to add flavor protease for enzymolysis, the mass ratio of flavor protease to sea cucumber is 0.4%, the enzymolysis temperature is 50°C, and the enzymolysis time is 2h. The enzymolysis solution was incubated at 100°C for 10 minutes to inactivate the enzyme, and then centrifuged at 7000 r / min for 20 minutes. Freeze-dry the enzymolysis supernatant (vacuum degree 30Pa, 24h), and the dried sea cucumber enzymolysis powder is ready for use. Superfinely pulverize Polygonatum Polygonatum and pass through a 3...

Embodiment 3

[0031] Remove the viscera of fresh sea cucumbers, clean them, scald them in boiling water at 100°C for 10 minutes, remove them, add 4 times the amount of water to make a slurry, and mince the sea cucumbers. Add compound protease to the ground sea cucumber pulp for enzymolysis, the amount of compound protease added is 0.5% of the mass ratio of sea cucumber, the enzymolysis temperature is 55° C., and the enzymolysis time is 1 h. After compound protease enzymolysis, continue to add flavor protease enzymolysis, the amount of flavor protease added is 0.5% of the mass ratio of sea cucumber, enzymolysis temperature is 55°C, and enzymolysis time is 1h. The enzymolysis solution was incubated at 100°C for 10 minutes to inactivate the enzyme, and then centrifuged at 8000 r / min for 15 minutes. Freeze-dry the enzymolysis supernatant (vacuum degree 30Pa, 24h), and the dried sea cucumber enzymolysis powder is ready for use. Superfinely crush Polygonatum Polygonatum and pass through a 300-me...

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Abstract

The invention relates to research on a process method for processing sea cucumber and radix polygonati officinalis healthcare wine through sea cucumbers and radix polygonati officinalis. The specific preparation method comprises the steps that viscera of the fresh and alive sea cucumbers is removed, the sea cucumbers are heated up with boiling water after being thoroughly washed, compound protease and flavourzyme are added for enzymolysis after water is added for smashing, centrifugalization is carried out after enzyme deactivation, enzymolysis supernatant is taken for freeze drying, and sea cucumber enzymolysis powder is obtained. After radix polygonati officinalis is subjected to superfine grinding, the radix polygonati officinalis powder, the sea cucumber enzymolysis powder and grain wine are mixed in proportion, the mixture is placed in a container, cover sealing is carried out, after natural soaking is carried out for a period of time, centrifugalization is carried out to remove solid suspended solids, and finally the finished sea cucumber and radix polygonati officinalis wine is obtained. According to the technical method, various active ingredients of the sea cucumber and radix polygonati officinalis can be kept effectively, high-value utilization of existing sea cucumber culture resources is promoted, market needs are met, operation is easy, technical content is high, and the product has high economic value.

Description

technical field [0001] The invention relates to a comprehensive utilization of marine products, and mainly relates to a research on a process method for processing sea cucumber and polygonatum polygonatum health wine by using sea cucumbers and polygonatum polygonatum. Background technique [0002] Sea cucumber is a traditional precious tonic in my country. Ancient literature has long pointed out that sea cucumber has the health-preserving functions of nourishing vitality, nourishing internal organs and dispelling deficiency. It is listed as a tonic drug. Recently, pharmacological studies have proved that sea cucumber has anti-coagulant, anti-tumor, anti-bacterial, anti-viral and immune-enhancing effects. With the improvement of people's living standards and quality of life in our country, the demand for sea cucumbers is increasing day by day. [0003] Polygonatum Polygonatum is a perennial herb of the Liliaceae, also known as tail ginseng and jade ginseng. It is mostly dist...

Claims

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Application Information

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IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 史亚萍刘新宋和明刘昌衡洪明海张绵松袁文鹏赵博乔若瑾张永刚夏雪奎赵馨
Owner LIAONING SHUANGZENG BIOLOGICAL ENG CO LTD
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