Preparation method and application of sea cucumber extract

Abstract

The invention discloses a preparation method and application of sea cucumber extract, and belongs to the technical field of sea cucumber processing methods. The sea cucumber extract is prepared from dried beche-de-mer without spike through the processes of rehydration, enzymolysis, dipping and concentration. The process of dipping comprises the following steps: pulping the sea cucumber subjected to enzymolysis, then putting the obtained pulp into an autoclave, adding deionized water according to the condition that the adding ratio of the sea cucumber to the deionized water is (1:2.5)-(1:6), controlling the temperature to be 90-120 DEG C, controlling the pressure to be 0.15-0.25MPa, and carrying out intermittent microwave assisted extraction for 3h, wherein the microwave power is 1000W, the frequency is 8000MHz, and the microwave period frequency is 10s / 5min. The preparation method of the sea cucumber extract, disclosed by the invention, is capable of reducing the loss of nutrients in a foaming process, keeping most of nutritional and functional components in the sea cucumber and removing harmful components, such as heavy metals, in a manufacturing process, so that the nutrients of sea cucumbers are maximized, and high value utilization of low-value sea cucumbers is achieved.

Description

technical field [0001] The invention belongs to the technical field of sea cucumber processing methods, and in particular relates to a preparation method and application of sea cucumber extract. Background technique [0002] Known as ginseng in the sea, sea cucumber is a precious food and rare marine organism with high health value. Sea cucumbers are rich in protein, amino acids, fatty acids, vitamins, and various macro and trace elements, among which the content of essential amino acids for human body is much higher than that of other similar seafood; sea cucumbers also contain many physiologically active substances such as polypeptides and polysaccharides. [0003] There are many kinds of sea cucumbers. According to data records, there are more than 1,100 kinds of sea cucumbers in the world. According to whether there are conical spine-shaped wart feet on the back of sea cucumbers, they are divided into two categories: "stichopus" and "light ginseng". Among them, "Japoni...

AI Technical Summary

Problems solved by technology

However, due to the different processing methods of sea cucumbers, the nutritional content of sea cucumber products will change.

[0004] Light ginseng is a common edible sea cucumber in the South my country Sea. It is rich in protein, and its nutritional value is comparable to that of sea cucumber. dozens of times worse than

The reason why the naked body has a strong fishy smell is mainly due to the large amount of sediment and filthy residues in its body, and the outer skin wrapped around its body, which is very troublesome to handle, so the quality of fresh food is not good. According to the existing technical conditions for processing aquatic products It is difficult to improve the edible quality of light ginseng, so that enterprises cannot process and utilize light ginseng which is more nutritious and cheap. Some enterprises only process it into protein feed, or even throw it away as waste, resulting in waste of resources, low processing utilization rate, and its added value cannot be reflected.