Preparation method of sea cucumber and cordyceps sinensis wine

A technology of cordyceps wine and sea cucumber, which is applied in the research field of preparation method of sea cucumber cordyceps wine, can solve the problem of no sea cucumber cordyceps wine and the like, and achieves the effect of promoting absorption and utilization, high technical content, and satisfying market demand.

Inactive Publication Date: 2017-02-15
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 application disclosed on July 22, 2015 Disclosed "a preparation method of sea cucumber and sea cucumber wine" and CN 104109614 A invention patent application disclosed on October 22, 2014 "a production method of sea cucumber wine", etc., but there is no preparation method for using sea cucumber and Chinese caterpillar fungus. Research Report on Sea Cucumber and Cordyceps Wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Remove the viscera of fresh sea cucumbers, clean them, blanch them in boiling water 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. The enzymatic hydrolysis supernatant was freeze-dried, and the dried sea cucumber enzymatic hydrolysis powder was used for future use. The Cordy...

Embodiment 2

[0029] Remove the viscera of the fresh and live sea cucumbers, clean them, blanch them in boiling water for 8 minutes, take them out, 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. The enzymatic hydrolysis supernatant was freeze-dried, and the dried sea cucumber enzymatic hydrolysis powder was used for future use. The Cordyceps is superfinely crushed and sieved with 300 mesh f...

Embodiment 3

[0031] Remove the viscera of fresh sea cucumbers, clean them, scald them in boiling water 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. The enzymatic hydrolysis supernatant was freeze-dried, and the dried sea cucumber enzymatic hydrolysis powder was used for future use. The Cordyceps is superfinely crushed and sieved through 200 meshes for ...

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PUM

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Abstract

The invention relates to comprehensive utilization of a marine product, and in particular to a research on a preparation method of sea cucumber and cordyceps sinensis wine. Specifically, the preparation method comprises the following steps: removing viscera of living sea cucumbers, cleaning and hot-blanching the processed sea cucumbers in boiling water, mincing the sea cucumbers with the addition of water, enzymatically hydrolyzing the minced sea cucumbers with the addition of compound protease and flavorzyme sequentially, deactivating the enzymes and conducting centrifuging, and freeze-drying enzymolysis supernatant liquid so as to obtain enzymolysis powder; conducting superfine grinding on cordyceps sinensis, and ground cordyceps sinensis by virtue of a sieve; and mixing cordyceps sinensis powder, the sea cucumber enzymolysis powder and grain wine, adding an obtained mixture to a container, sealing the container with a cover, naturally soaking the mixture at room temperature, and conducting centrifuging to remove suspended solids, so that the finished sea cucumber and cordyceps sinensis wine is finally obtained. The process has the main characteristics that the high-value utilization of existing sea cucumber breeding resources is promoted, the development of a sea cucumber industry chain is stretched, a sea cucumber processing industry chain is extended and the healthy development of sea cucumber industry is promoted; and the process can meet market demands; the process is simple to operate and high in technical content; and the finished product (the sea cucumber and cordyceps sinensis wine) is quite high in economic value.

Description

technical field [0001] The invention relates to a comprehensive utilization of seafood, and mainly relates to the research on a preparation method of sea cucumber and cordyceps wine. 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] Cordyceps militaris, also known as Cordyceps militaris, Cordyceps militaris, etc., is a complex composed of two parts, the sclerotium (ie the grass part) and the sclerotia (ie the corpse part of the insect). P...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/04
CPCC12G3/04
Inventor 史亚萍张绵松宋和明刘昌衡洪明海刘新袁文鹏乔若瑾夏雪奎赵博赵馨
Owner LIAONING SHUANGZENG BIOLOGICAL ENG CO LTD
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