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Sea cucumber fruity beverage and processing method thereof

A processing method and technology of sea cucumber, applied in the field of comprehensive utilization of seafood, can solve the problems of few deep-processed products, low level of high-value development, and lag in the level of deep-processing technology, and achieve the effect of unique taste and good sensory quality

Inactive Publication Date: 2019-09-27
BIOLOGY INST OF SHANDONG ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The overall deep processing technology of the sea cucumber industry is relatively lagging behind, there are few deep processing products with high added value, and the level of high-value development is low.

Method used

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  • Sea cucumber fruity beverage and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Clean the fresh sea cucumbers, take them out, add 1 times the amount of water to make a slurry, and mince the sea cucumbers. Heat the sea cucumber slurry at 35°C for 1 hour, use sea cucumber autolyzate to enzymatically hydrolyze, then add flavor protease for enzymolysis, the mass ratio of flavor protease to sea cucumber is 0.01%, the temperature is 45°C, and the pH of enzymolysis is 6.5 , the time is 3h. Continue to add lipase to carry out the enzymolysis of sea cucumber lipids, the amount of lipase added to the mass ratio of sea cucumber is 0.01%, the temperature is 55° C., the enzymolysis pH is 6.5, and the time is 3 hours. Continue to add yeast powder for flavor modification, the amount of yeast powder added to the mass ratio of sea cucumber is 0.1%, the temperature is 35° C., and the time is 2 hours. Centrifuge the enzymolyzate at 3000r / min for 30min. Take the enzymatic hydrolysis supernatant for later use. Squeeze pomegranate juice, break blueberry and mulberry,...

Embodiment 2

[0041]Clean the fresh sea cucumbers, take them out, add 1 times the amount of water to make a slurry, and mince the sea cucumbers. Heat the sea cucumber slurry at 45°C for 2 hours, use sea cucumber autolyzate to enzymatically hydrolyze, then add flavor protease for enzymolysis, the mass ratio of flavor protease to sea cucumber is 0.03%, the temperature is 40°C, and the enzymolysis pH is 7 , the time is 2h. Continue to add lipase to carry out the enzymolysis of sea cucumber lipids, the amount of lipase added to the mass ratio of sea cucumber is 0.02%, the temperature is 45° C., the enzymolysis pH is 7, and the time is 2 hours. Continue to add yeast powder for flavor modification, the amount of yeast powder added is 0.2% of the mass ratio of sea cucumber, the temperature is 45° C., and the time is 4 hours. Centrifuge the enzymolyzate at 5000r / min for 20min. Take the enzymatic hydrolysis supernatant for later use. Squeeze pomegranate juice, break blueberry and mulberry, and mi...

Embodiment 3

[0043] Clean the fresh sea cucumbers, take them out, add 1 times the amount of water to make a slurry, and mince the sea cucumbers. Incubate the sea cucumber slurry at 55°C for 1 hour, use sea cucumber autolytic enzyme to carry out enzymatic hydrolysis, then add flavor protease for enzymolysis, the mass ratio of flavor protease to sea cucumber is 0.05%, the temperature is 55°C, and the enzymolysis pH is 7.5 , the time is 1h. Continue to add lipase to carry out the enzymolysis of sea cucumber lipids, the amount of lipase added to the mass ratio of sea cucumber is 0.05%, the temperature is 55° C., the enzymolysis pH is 7.5, and the time is 1 h. Continue to add yeast powder for flavor modification, the weight ratio of yeast powder to sea cucumber is 0.3%, the temperature is 55° C., and the time is 2 hours. The enzymolysis solution was centrifuged at 6000 r / min for 15 minutes. Take the enzymatic hydrolysis supernatant for later use. Squeeze pomegranate juice, break blueberry an...

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Abstract

The invention discloses a sea cucumber fruity beverage and a processing method thereof. The processing method of the sea cucumber fruity beverage comprises the following steps: adding water into a fresh sea cucumber, grinding directly, performing enzymolysis by adopting sea cucumber autolytic enzyme, flavourzyme and lipase in sequence to obtain a sea cucumber enzymolysis material, fermenting the sea cucumber enzymolysis material by utilizing yeast to obtain sea cucumber enzymatic hydrolysate; mixing the sea cucumber enzymatic hydrolysate with pomegranate juice, blueberry fruit pulp and mulberry fruit pulp to prepare the sea cucumber fruity beverage. According to the sea cucumber fruity beverage and the processing method thereof, a beverage product which has good sensory quality, unique taste, and the healthcare effects of resisting fatigue, nourishing yin to moisten dryness, inducing saliva and slaking thirst, resisting oxidation and the like is developed by matching the sea cucumber with healthcare beverages of pomegranate, blueberry and mulberry with synergetic effect and good flavor, which is of great significance to promote deep processing of sea cucumber products, enhance the added value of the sea cucumber products and enrich the variety of sea cucumber products in the market.

Description

technical field [0001] The disclosure relates to a comprehensive utilization of seafood, in particular to a sea cucumber fruity beverage and a processing method thereof. Background technique [0002] The statements herein merely provide background information related to the present disclosure and may not necessarily constitute prior art. [0003] 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. [0004] With the development of the economy and the improvement of people's livin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L2/68A23L33/10A23L17/00A23L5/20
CPCA23L2/02A23L2/52A23L2/60A23L2/68A23L33/10A23L17/65A23L5/28A23V2002/00A23V2200/30A23V2250/2042
Inventor 史亚萍刘新张绵松刘昌衡贾爱荣白新峰刘雪
Owner BIOLOGY INST OF SHANDONG ACAD OF SCI
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