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Strawberry sea-cucumber beverage and preparation method thereof

A sea cucumber and strawberry technology, applied in food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve the problems of single taste, heavy fishy smell, not easy to absorb, etc., and achieve the effect of unique taste and avoiding harm

Inactive Publication Date: 2017-11-10
山东圣洲海洋生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the sea cucumber beverages on the market have a single taste and a strong fishy smell. The enzymatic hydrolysis steps of the preparation of sea cucumber beverages by ordinary methods are not sufficient, and it is not easy to be absorbed by the human body.

Method used

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  • Strawberry sea-cucumber beverage and preparation method thereof

Examples

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Effect test

Embodiment 1

[0029] 1) Sea cucumber cleaning, scalding, scrubbing

[0030] Wash the sea cucumbers, remove the sediment, and keep the intestines and eggs of the sea cucumbers, and scald the cleaned sea cucumbers in boiling water for 2 minutes, then put the scalded sea cucumbers into warm water at 25°C in a ratio of 1:2 and scrub them by hand;

[0031] The sea cucumbers that have been scrubbed once are put into new water twice the weight of the sea cucumbers again, and the water temperature is 25°C, and scrubbed again to remove the remaining salt on the surface of the sea cucumbers.

[0032] 2) Enzymolysis

[0033] The sea cucumber obtained in step 1) is sent into a pulverizer to obtain a granular solid with a diameter less than 5mm;

[0034] Put 100Kg of pulverized sea cucumbers into a bioreactor, add 100Kg of water, 2Kg of compound protease 2 million U / g, 1Kg of gingerol, and enzymolyze at 45°C for 7 hours to obtain sea cucumber enzymatic hydrolysis;

[0035] Compound protease is 1Kg pap...

Embodiment 2

[0044] 1) Sea cucumber cleaning, scalding, scrubbing

[0045] Clean the sea cucumbers, remove the sediment, and retain the intestines and eggs of the sea cucumbers. Soak the washed sea cucumbers in boiling water for 2 minutes to remove the small molecule fishy substances, and at the same time coagulate the mucus protein on the surface of the sea cucumbers. The ratio of 1:2 is placed in warm water at 30°C and scrubbed manually to remove the salt on the surface of the sea cucumber;

[0046] The sea cucumbers that have been scrubbed once are placed in new water twice the weight of the sea cucumbers, and the water temperature is 30°C, and scrubbed again to remove the remaining salt on the surface of the sea cucumbers;

[0047] 2) Enzymolysis

[0048] The sea cucumber obtained in step 1) is sent into a pulverizer to obtain a granular solid with a diameter less than 5mm;

[0049] Put 100Kg of pulverized sea cucumbers into a bioreactor, add 100Kg of water, 2Kg of compound protease ...

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Abstract

The invention belongs to the field of seafood deep-processing, and especially relates to a strawberry sea-cucumber beverage and a preparation method thereof. The strawberry sea-cucumber beverage is prepared from sea cucumbers and strawberry fruits as main raw materials, wherein the content of the sea cucumbers is 0.1g / mL, and the content of the strawberry fruits is 0.2g / mL. The strawberry sea-cucumber beverage is characterized in that palatable taste of the sea cucumber and aromatic flavor of the strawberry fruits are mutually integrated so that the strawberry sea-cucumber beverage is unique in taste; moreover, fashion pursuit of the young people is satisfied while the body is being nourished. Citric acid, malic acid and salicylic acid in the strawberry fruits react with amines in the sea cucumbers so that fishy smell of the sea cucumbers is fully removed; moreover, chelation reaction between the citric acid and aspartic acid in the strawberry fruits and heavy metal ions in the sea cucumbers is capable of eliminating heavy metal ions of extremely small amount in the strawberry sea-cucumber beverage from the human body so as to fully avoid harm of heavy metal ions on the human body.

Description

technical field [0001] The invention belongs to the field of deep processing of seafood, and in particular relates to a strawberry sea cucumber drink and a preparation method thereof. Background technique [0002] At present, sea cucumbers are mostly used as a high-grade food, but fresh sea cucumbers are not easy to preserve, and dried sea cucumbers need to be soaked, which is inconvenient to use, has a low absorption rate, and is not fashionable enough. Sea cucumbers are hydrolyzed with biological enzymes to convert macromolecular peptide chains into small molecular amino acids, so that they can be directly absorbed by the intestinal tract, while active ingredients such as sea cucumber polysaccharides and sea cucumber saponins are also preserved. And making sea ginseng as a flavored drink is not only easy to transport and carry, but also more fashionable and easy to promote. [0003] At present, the sea cucumber beverages on the market have a single taste and a strong fish...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L33/00
CPCA23L2/02A23L2/52A23L33/00A23V2002/00A23V2200/30A23V2200/16A23V2250/2132
Inventor 王家伟秦德文
Owner 山东圣洲海洋生物科技股份有限公司
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