Processing technology of sea cucumber with high selenium content

Abstract

The invention discloses a high-selenium-content sea cucumber processing technology, and belongs to the technical field of sea cucumber processing, and the high-selenium-content sea cucumber processing technology comprises the following steps: 1, pretreating a sea cucumber raw material, 2, preparing a basic seasoning liquid, and carrying out fermentation treatment on the prepared basic seasoning liquid to obtain a fermented seasoning liquid, 3, dissolving selenomethionine and tea polyphenol in deionized water together, uniformly stirring to form a mixed solution, mixing the mixed solution with a fermentation seasoning liquid, and fully stirring to obtain an enrichment liquid, 4, mixing the pretreated sea cucumbers with the enrichment liquid, and carrying out an ultrasonic treatment-assisted permeation process, and 5, carrying out compound enzyme enzymolysis and curing twice, so as to obtain the selenium-enriched sea cucumbers. Step 6, microwave inactivation and shaping; and step 7, soaking to obtain a sea cucumber finished product with high selenium content. Through the mode, the fermentation seasoning liquid, the tea polyphenol and the enrichment liquid taking selenomethionine as a selenium source are synergistically compounded, and the high-selenium sea cucumber is prepared through a treatment mode of step-by-step enzymolysis of the compound enzyme.

Description

Technical Field

[0001] This invention relates to the field of sea cucumber processing technology, and specifically to a sea cucumber processing process with high selenium content. Background Technology

[0002] Sea cucumber is a general term for animals in the class Holothuroidea of ​​the phylum Echinodermata. It has high nutritional and medicinal value and has beneficial effects such as improving immunity, delaying skin aging, and eliminating excess free radicals in the body.

[0003] As people's living standards improve and their health awareness increases, the demand for functional nutritional foods is also growing. Selenium is an essential micronutrient for the human body and plays an indispensable physiological role in the human metabolic process. Selenium deficiency can lead to a series of health problems.

[0004] Therefore, developing selenium-enriched foods and developing sea cucumber processing techniques with high selenium content are important research directions in the field of functional foods.

[0005] For example, Chinese patent CN103798840B discloses a method for processing sea cucumbers, including the following steps: After removing the internal organs of the sea cucumbers and washing them, add ice water at least twice the weight of the sea cucumbers and soak for 2-5 hours; place the soaked sea cucumbers in a container, evacuate the container to a pressure of 26-40 kPa, heat to 80-85°C, blanch for 7-15 minutes, and then heat to 90-95°C at a rate of 0.25-0.3°C / min; freeze the sea cucumbers at -190 to -196°C for 5-10 minutes; steam the frozen sea cucumbers at 100-105°C for 18-23 minutes, thus completing the processing. This method of processing sea cucumbers reduces the loss of its nutrients to some extent.

[0006] However, the following problems still exist: 1. The process involves steaming at a high temperature of 100-105℃ for 20 minutes. This prolonged high-temperature treatment will accelerate the loss of nutrients and also affect the taste of the sea cucumber. 2. Sea cucumbers themselves have a limited selenium content, so it can be added to enhance their nutritional value.

[0007] Based on this, the present invention designs a sea cucumber processing process with high selenium content to solve the above problems. Summary of the Invention

[0008] In view of the above-mentioned shortcomings of the existing technology, the present invention provides a sea cucumber processing technology with high selenium content.

[0009] To achieve the above objectives, the present invention provides the following technical solution: A sea cucumber processing technology with high selenium content includes the following steps: Step 1: Pre-process the sea cucumber raw materials; Step 2: Prepare the basic seasoning liquid. Inoculate the prepared basic seasoning liquid with Lactobacillus plantarum for anaerobic fermentation. The amount of Lactobacillus plantarum inoculated is 2-3% of the volume of the basic seasoning liquid to obtain the fermented seasoning liquid. Step 3: Dissolve the selenium source and plant extract together in deionized water and stir until a mixture is formed. Mix the mixture with the fermented flavoring liquid at a mass ratio of 1:3~4 and stir thoroughly to obtain the enriched liquid. Step 4: Mix the pretreated sea cucumber with the enrichment solution and perform ultrasonic treatment to assist the permeation process; Step 5: Complex enzymatic hydrolysis and ripening: 5.1 Single enzymatic hydrolysis: After ultrasonic permeation treatment, the sea cucumbers and enrichment solution were transferred together to a reactor. Xylanase was added first, with the amount of xylanase added being 0.02% to 0.04% of the system mass. The treatment lasted for 5 to 8 minutes to complete one enzymatic hydrolysis. 5.2 Secondary enzymatic hydrolysis: After the first enzymatic hydrolysis, papain and serrata peptides are added. The amount of papain added is 0.05%~0.10%, and the amount of serrata peptides added is 0.03%~0.06%. The treatment lasts for 10~12 minutes. After the second enzymatic hydrolysis, the sea cucumber has completed the softening and cooking process. Step 6: Remove the sea cucumbers that have completed the compound enzymatic hydrolysis and cooking process, drain them, and transfer them to a microwave processing device for microwave treatment to complete enzyme inactivation and protein fixation. Step 7: After the seasoned sea cucumbers have been soaked and processed, you will get a finished sea cucumber product with high selenium content.

[0010] Furthermore, the fermentation process in step two is specifically as follows: The prepared seasoning liquid is transferred to a fermentation tank for sterilization. After sterilization and cooling, Lactobacillus plantarum is inoculated. After inoculation, anaerobic fermentation is carried out for 24-36 hours. The fermented seasoning liquid is then rapidly heated to stop fermentation, stabilize the flavor, and after cooling, the fermented seasoning liquid is obtained.

[0011] Furthermore, the specific parameters in step two are as follows: Transfer the prepared seasoning liquid to a fermentation tank and sterilize it at 90~100℃ for 8~12 minutes. After sterilization, cool it to 37℃. After fermentation is complete, quickly heat the fermented seasoning liquid to 80-85℃ and maintain it for 4-6 minutes.

[0012] Furthermore, in step three, the selenium source is selenomethionine, and the plant extract is tea polyphenols.

[0013] Furthermore, the specific process of step three is as follows: Selenomethionine and tea polyphenols were dissolved together in deionized water, with the concentration of selenomethionine being 20 mg / L to 60 mg / L and the concentration of tea polyphenols being 15 mg / L to 30 mg / L. The mixture was stirred until homogeneous to form a solution.

[0014] Furthermore, step four specifically involves: The pretreated sea cucumber was mixed with the enrichment solution. The amount of enrichment solution added was 1.5 to 2.5 times the mass of the sea cucumber raw material. The ultrasonic frequency treatment was 30 to 40 kHz and the power was 150 to 200 W. The ultrasonic treatment was carried out intermittently, with a working time of 5 seconds and a stop time of 2 seconds. The total treatment time was 30 to 40 minutes.

[0015] Furthermore, the specific conditions for one enzymatic hydrolysis in step five are as follows: Adjust the pH of the system to 5.0-5.5 and the treatment temperature to 40-50℃.

[0016] Furthermore, the specific conditions for the secondary enzymatic hydrolysis in step five are as follows: Adjust the pH of the system to 5.8-6.2 and the treatment temperature to 45-55℃.

[0017] Furthermore, the specific parameters for step six are as follows: Process for 2-3 minutes at a microwave power of 850-1050W.

[0018] Furthermore, the specific parameters for the seven-shot firing step are as follows: The fermentation temperature is 0~5℃, and the fermentation time is 2~3 days.

[0019] Compared with the prior art, the beneficial effects of this invention are: 1. By synergistically combining fermented flavoring liquid with selenium-containing mixed liquid, the binding capacity of sea cucumber and selenium is improved; 2. Through the synergistic combination of tea polyphenols and selenomethionine, sea cucumbers have a stronger ability to absorb selenium. 3. The processing does not involve prolonged high-temperature steaming or boiling, and the cooking process is partially replaced by enzymatic hydrolysis, which minimizes the loss of nutrients in the sea cucumber and does not affect the taste. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without creative effort are within the scope of protection of the present invention.

[0021] Example 1: A sea cucumber processing technology with high selenium content, specifically including the following steps: 1. Raw material pretreatment Remove the internal organs, teeth, and other foreign objects from the sea cucumber raw materials, and wash them thoroughly with running water to remove surface impurities and mucus.

[0022] 2. Preparation of Fermented Flavoring Liquid 2.1 Prepare the basic flavoring liquid Weigh the raw materials according to the following mass percentages: 5% salt, 10% sucrose, 2% yeast extract, 0.2% monosodium glutamate, and the remainder being deionized water and spice extracts. After weighing, mix the above raw materials evenly to obtain the basic seasoning liquid.

[0023] 2.2 Fermentation treatment of the seasoning liquid Transfer the prepared seasoning liquid to a fermentation tank and sterilize it at 90°C for 12 minutes. After sterilization, cool it to 37°C.

[0024] After cooling, inoculate with Lactobacillus plantarum at a rate of 2% of the volume of the base flavoring liquid. After inoculation, anaerobic ferment at 37°C for 36 hours until the pH value stabilizes at 4.2-4.5, producing a rich and mellow fermented flavor.

[0025] The fermented seasoning liquid is rapidly heated to 80°C and held for 6 minutes to kill the fermentation bacteria, stop the fermentation, stabilize the flavor, and then cooled to 4°C for later use. This yields the fermented seasoning liquid.

[0026] 3. Preparation of enrichment solution Selenomethionine and tea polyphenols were dissolved together in deionized water at a concentration of 20 mg / L for selenomethionine and 30 mg / L for tea polyphenols, and stirred until a mixture was formed.

[0027] Mix the mixed liquid and the fermented flavoring liquid at a mass ratio of 1:3, and stir thoroughly to obtain the enriched liquid.

[0028] 4. Ultrasonic infiltration treatment The pretreated sea cucumber was mixed with the enrichment solution, which was added at a rate of 1.5 times the mass of the sea cucumber raw material. The ultrasonic treatment was performed at a frequency of 40 kHz and a power of 150 W. The ultrasonic treatment was carried out intermittently, with a working time of 5 seconds and a stop time of 2 seconds. The total treatment time was 40 minutes.

[0029] 5. Complex enzymatic hydrolysis and ripening 5.1 Single enzymatic hydrolysis After ultrasonic permeation treatment, the sea cucumbers and enrichment solution were transferred together to the reactor. The pH of the system was adjusted to 5.0. Xylanase was added first, with the amount of xylanase added being 0.04% of the system mass. The treatment temperature was 40℃, and the treatment time was 8 minutes to complete one enzymatic hydrolysis.

[0030] 5.2 Secondary enzymatic hydrolysis After the first enzymatic hydrolysis, the pH of the system was adjusted to 5.8, and papain and serrata peptides were added. The amount of papain added was 0.10%, and the amount of serrata peptides added was 0.03%. The treatment temperature was 55℃, and the treatment time was 10 minutes. After the second enzymatic hydrolysis, the sea cucumber was softened and cooked.

[0031] 6. Microwave inactivation and shaping After the sea cucumbers have completed the compound enzymatic hydrolysis and cooking process, they are drained and transferred to a microwave processing device. They are then processed for 3 minutes at a microwave frequency of 915MHz and a microwave power of 850W to complete the enzyme inactivation and protein fixation.

[0032] 7. Issuance The seasoned sea cucumbers are placed in a 0℃ soaking room for 3 days to fully absorb water and expand, achieving the best texture and taste. After soaking, a finished sea cucumber product with high selenium content is obtained.

[0033] The sea cucumbers with high selenium content were analyzed for their components, and the final selenium content of the finished sea cucumber product was found to be 2.2 mg / kg.

[0034] Example 2: A sea cucumber processing technology with high selenium content, specifically including the following steps: 1. Raw material pretreatment Remove the internal organs, teeth, and other foreign objects from the sea cucumber raw materials, and wash them thoroughly with running water to remove surface impurities and mucus.

[0035] 2. Preparation of Fermented Flavoring Liquid 2.1 Prepare the basic flavoring liquid Weigh the raw materials according to the following mass percentages: 8% salt, 8% sucrose, 3% yeast extract, 0.1% monosodium glutamate, and the remainder being deionized water and spice extracts. After weighing, mix the above raw materials evenly to obtain the basic seasoning liquid.

[0036] 2.2 Fermentation treatment of the seasoning liquid Transfer the prepared seasoning liquid to a fermentation tank and sterilize it at 100°C for 8 minutes. After sterilization, cool it to 37°C.

[0037] After cooling, inoculate with Lactobacillus plantarum at a rate of 3% of the volume of the base flavoring liquid. After inoculation, anaerobic ferment at 37°C for 24 hours until the pH value stabilizes at 4.2-4.5, producing a rich and mellow fermented flavor.

[0038] The fermented seasoning liquid is rapidly heated to 85°C and held for 4 minutes to kill the fermentation bacteria, stop the fermentation, stabilize the flavor, and then cooled to 4°C for later use. This yields the fermented seasoning liquid.

[0039] 3. Preparation of enrichment solution Selenomethionine and tea polyphenols were dissolved together in deionized water at a concentration of 60 mg / L for selenomethionine and 15 mg / L for tea polyphenols, and stirred until a mixture was formed.

[0040] Mix the mixed liquid and the fermented flavoring liquid at a mass ratio of 1:4, and stir thoroughly to obtain the enriched liquid.

[0041] 4. Ultrasonic infiltration treatment The pretreated sea cucumber was mixed with the enrichment solution, which was added at a rate of 2.5 times the mass of the sea cucumber raw material. The ultrasonic treatment was performed at a frequency of 30 kHz and a power of 200 W. The ultrasonic treatment was carried out intermittently, with a working time of 5 seconds and a stop time of 2 seconds. The total treatment time was 30 minutes.

[0042] 5. Complex enzymatic hydrolysis and ripening 5.1 Single enzymatic hydrolysis After ultrasonic permeation treatment, the sea cucumbers and enrichment solution were transferred together to the reactor. The pH of the system was adjusted to 5.5. Xylanase was added first, with the amount of xylanase added being 0.02% of the system mass. The treatment temperature was 50℃, and the treatment time was 5 minutes to complete one enzymatic hydrolysis.

[0043] 5.2 Secondary enzymatic hydrolysis After the first enzymatic hydrolysis, the pH of the system was adjusted to 6.2, and papain and serrata peptides were added. The amount of papain added was 0.05%, and the amount of serrata peptides added was 0.06%. The treatment temperature was 45℃, and the treatment time was 12 minutes. After the second enzymatic hydrolysis, the sea cucumber was softened and cooked.

[0044] 6. Microwave inactivation and shaping After the sea cucumbers have completed the compound enzymatic hydrolysis and cooking process, they are removed and drained, then transferred to a microwave processing device and processed for 2 minutes at a microwave frequency of 915MHz and a microwave power of 1050W to complete the enzyme inactivation and protein fixation.

[0045] 7. Issuance The seasoned sea cucumbers are placed in a 5℃ soaking room for 2 days to fully absorb water and expand, achieving the best texture and taste. After soaking, a finished sea cucumber product with high selenium content is obtained.

[0046] The sea cucumbers with high selenium content were analyzed for their components, and the final selenium content of the finished sea cucumber product was found to be 2.9 mg / kg.

[0047] Example 3: A sea cucumber processing technology with high selenium content, specifically including the following steps: 1. Raw material pretreatment Remove the internal organs, teeth, and other foreign objects from the sea cucumber raw materials, and wash them thoroughly with running water to remove surface impurities and mucus.

[0048] 2. Preparation of Fermented Flavoring Liquid 2.1 Prepare the basic flavoring liquid Weigh the raw materials according to the following mass percentages: 6% salt, 9% sucrose, 2.5% yeast extract, 0.18% monosodium glutamate, and the remainder being deionized water and spice extracts. After weighing, mix the above raw materials evenly to obtain the basic seasoning liquid.

[0049] 2.2 Fermentation treatment of the seasoning liquid Transfer the prepared seasoning liquid to a fermentation tank and sterilize it at 95°C for 9 minutes. After sterilization, cool it to 37°C.

[0050] After cooling, inoculate with Lactobacillus plantarum at a rate of 2.5% of the volume of the base flavoring liquid. After inoculation, anaerobic ferment at 37°C for 30 hours until the pH value stabilizes at 4.2-4.5, producing a rich and mellow fermented flavor.

[0051] The fermented seasoning liquid is rapidly heated to 82°C and held for 4.5 minutes to kill the fermentation bacteria, stop the fermentation, stabilize the flavor, and then cooled to 4°C for later use. This yields the fermented seasoning liquid.

[0052] 3. Preparation of enrichment solution Selenomethionine and tea polyphenols were dissolved together in deionized water at a concentration of 40 mg / L for selenomethionine and 20 mg / L for tea polyphenols, and stirred until a mixture was formed.

[0053] Mix the mixed liquid and the fermented flavoring liquid at a mass ratio of 1:3.2, and stir thoroughly to obtain the enriched liquid.

[0054] 4. Ultrasonic infiltration treatment The pretreated sea cucumber was mixed with the enrichment solution, which was added at twice the mass of the sea cucumber raw material. The ultrasonic treatment was performed at a frequency of 35 kHz and a power of 180 W. The ultrasonic treatment was carried out intermittently, with a working time of 5 seconds and a stop time of 2 seconds. The total treatment time was 32 minutes.

[0055] 5. Complex enzymatic hydrolysis and ripening 5.1 Single enzymatic hydrolysis After ultrasonic permeation treatment, the sea cucumbers and enrichment solution were transferred together to a reactor. The pH of the system was adjusted to 5.2. Xylanase was added first, with the amount of xylanase added being 0.03% of the system mass. The treatment temperature was 48℃, and the treatment time was 6 minutes to complete one enzymatic hydrolysis.

[0056] 5.2 Secondary enzymatic hydrolysis After the first enzymatic hydrolysis, the pH of the system was adjusted to 6.0, and papain and serrata peptides were added. The amount of papain added was 0.08%, and the amount of serrata peptides added was 0.04%. The treatment temperature was 54℃, and the treatment time was 11 minutes. After the second enzymatic hydrolysis, the sea cucumbers were softened and cooked.

[0057] 6. Microwave inactivation and shaping After the sea cucumbers have completed the compound enzymatic hydrolysis and cooking process, they are removed and drained, then transferred to a microwave processing device and processed for 2.5 minutes at a microwave frequency of 915MHz and a microwave power of 950W to complete the enzyme inactivation and protein fixation.

[0058] 7. Issuance The seasoned sea cucumbers are placed in a 2℃ soaking room for 2.5 days to fully absorb water and expand, achieving the best texture and taste. After soaking, a finished sea cucumber product with high selenium content is obtained.

[0059] The sea cucumbers with high selenium content were tested for components, and the final selenium content of the finished sea cucumber product was found to be 2.5 mg / kg.

[0060] Comparative Example 1: Compared with Example 3, the difference is that no fermentation flavoring liquid was added during the preparation of the enrichment liquid, and the addition and absorption of the fermentation flavoring liquid were transferred before the fermentation step.

[0061] A sea cucumber processing technology with high selenium content specifically includes the following steps: 1. Raw material pretreatment Remove the internal organs, teeth, and other foreign objects from the sea cucumber raw materials, and wash them thoroughly with running water to remove surface impurities and mucus.

[0062] 2. Preparation of Fermented Flavoring Liquid 2.1 Prepare the basic flavoring liquid Weigh the raw materials according to the following mass percentages: 6% salt, 9% sucrose, 2.5% yeast extract, 0.18% monosodium glutamate, and the remainder being deionized water and spice extracts. After weighing, mix the above raw materials evenly to obtain the basic seasoning liquid.

[0063] 2.2 Fermentation treatment of the seasoning liquid Transfer the prepared seasoning liquid to a fermentation tank and sterilize it at 95°C for 9 minutes. After sterilization, cool it to 37°C.

[0064] After cooling, inoculate with Lactobacillus plantarum at a rate of 2.5% of the volume of the base flavoring liquid. After inoculation, anaerobic ferment at 37°C for 30 hours until the pH value stabilizes at 4.2-4.5, producing a rich and mellow fermented flavor.

[0065] The fermented seasoning liquid is rapidly heated to 82°C and held for 4.5 minutes to kill the fermentation bacteria, stop the fermentation, stabilize the flavor, and then cooled to 4°C for later use. This yields the fermented seasoning liquid.

[0066] 3. Preparation of enrichment solution Selenomethionine and tea polyphenols were dissolved together in deionized water at a concentration of 40 mg / L for selenomethionine and 20 mg / L for tea polyphenols, and stirred until a mixture was formed.

[0067] To ensure that the content of selenomethionine and tea polyphenols is the same as in Example 3, the mixture is diluted with deionized water at a volume ratio of 1:3 to obtain the enriched solution.

[0068] 4. Single ultrasonic permeation treatment The pretreated sea cucumber was mixed with the enrichment solution, which was added at twice the mass of the sea cucumber raw material. The ultrasonic treatment was performed at a frequency of 35 kHz and a power of 180 W. The ultrasonic treatment was carried out intermittently, with a working time of 5 seconds and a stop time of 2 seconds. The total treatment time was 32 minutes.

[0069] 5. Complex enzymatic hydrolysis and ripening 5.1 Single enzymatic hydrolysis After ultrasonic permeation treatment, the sea cucumbers and enrichment solution were transferred together to a reactor. The pH of the system was adjusted to 5.2. Xylanase was added first, with the amount of xylanase added being 0.03% of the system mass. The treatment temperature was 48℃, and the treatment time was 6 minutes to complete one enzymatic hydrolysis.

[0070] 5.2 Secondary enzymatic hydrolysis After the first enzymatic hydrolysis, the pH of the system was adjusted to 6.0, and papain and serrata peptides were added. The amount of papain added was 0.08%, and the amount of serrata peptides added was 0.04%. The treatment temperature was 54℃, and the treatment time was 11 minutes. After the second enzymatic hydrolysis, the sea cucumbers were softened and cooked.

[0071] 6. Microwave inactivation and shaping After the sea cucumbers have completed the compound enzymatic hydrolysis and cooking process, they are removed and drained, then transferred to a microwave processing device and processed for 2.5 minutes at a microwave frequency of 915MHz and a microwave power of 950W to complete the enzyme inactivation and protein fixation.

[0072] 7. Secondary ultrasonic permeation treatment The sea cucumbers that have undergone enzymatic hydrolysis and enzyme inactivation are mixed with the fermented seasoning liquid. The amount of fermented seasoning liquid added is 1.5 times the mass of the sea cucumber raw materials. The ultrasonic frequency treatment is 35kHz and the power is 180W. The ultrasonic treatment is carried out intermittently, using a 5s working and 2s stopping method, with a total treatment time of 32 minutes.

[0073] 8. Issuance The seasoned sea cucumbers are placed in a 2℃ soaking room for 2.5 days to fully absorb water and expand, achieving the best texture and taste. After soaking, a finished sea cucumber product with high selenium content is obtained.

[0074] The sea cucumbers with high selenium content were tested for components, and the final selenium content of the finished sea cucumber product was found to be 1.8 mg / kg.

[0075] Comparative Example 2: Unlike Example 3, no tea polyphenols were added during the preparation of the enrichment solution.

[0076] The sea cucumbers with high selenium content were tested for components, and the final selenium content of the finished sea cucumber product was found to be 1.95 mg / kg.

[0077] Comparative Example 3: Compared with Example 3, the difference is that, in the process of compound enzymatic hydrolysis and ripening, instead of performing a first and second enzymatic hydrolysis stepwise, only a single enzymatic hydrolysis is performed. The conditions for enzymatic hydrolysis are as follows: Adjust the pH of the system to 6.0, add 0.03% xylanase, 0.08% papain and 0.04% serrata peptides, and treat at 54℃ for 15 minutes.

[0078] The sea cucumbers with high selenium content were tested for components, and the final selenium content of the finished sea cucumber product was found to be 2.05 mg / kg.

[0079] Experimental example: As can be seen from the selenium content of the sea cucumber products in Examples 1-3, the sea cucumber products obtained by the preparation process of the present invention have a final selenium content between 2.2-2.9 mg / kg, which is a preparation method that can obtain sea cucumbers with high selenium content.

[0080] As can be seen from Comparative Example 1 and Example 3, the synergistic effect of fermented seasoning liquid and selenium-containing mixture can improve the absorption rate of selenium by sea cucumber. In Comparative Example 1, if fermented seasoning liquid is not added during the preparation of enrichment liquid, and the addition and absorption of fermented seasoning liquid are transferred to before the fermentation step, the selenium content of the finished sea cucumber product will be reduced.

[0081] As can be seen from Comparative Example 2 and Example 3, the combination of tea polyphenols and selenomethionine can improve the absorption rate of selenium by sea cucumbers. In Comparative Example 2, if tea polyphenols are not added during the preparation of the enrichment solution, the selenium content of the final sea cucumber product will be reduced.

[0082] As can be seen from Comparative Example 3 and Example 3, stepwise enzymatic hydrolysis of the compound enzyme can improve the absorption rate of selenium by sea cucumber. In Comparative Example 3, only one enzymatic hydrolysis was performed, which ultimately led to a decrease in the selenium content of the final sea cucumber product.

[0083] The above embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions will not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A sea cucumber processing technology with high selenium content, characterized in that, Includes the following steps: Step 1: Pre-process the sea cucumber raw materials; Step 2: Prepare the basic seasoning liquid. Inoculate the prepared basic seasoning liquid with Lactobacillus plantarum for anaerobic fermentation. The amount of Lactobacillus plantarum inoculated is 2-3% of the volume of the basic seasoning liquid to obtain the fermented seasoning liquid. Step 3: Dissolve the selenium source and plant extract together in deionized water and stir until a mixture is formed. Mix the mixture with the fermented flavoring liquid at a mass ratio of 1:3~4 and stir thoroughly to obtain the enriched liquid. Step 4: Mix the pretreated sea cucumber with the enrichment solution and perform ultrasonic treatment to assist the permeation process; Step 5: Complex enzymatic hydrolysis and ripening: 5.1 Single enzymatic hydrolysis: After ultrasonic permeation treatment, the sea cucumbers and enrichment solution were transferred together to a reactor. Xylanase was added first, with the amount of xylanase added being 0.02% to 0.04% of the system mass. The treatment lasted for 5 to 8 minutes to complete one enzymatic hydrolysis. 5.2 Secondary enzymatic hydrolysis: After the first enzymatic hydrolysis, papain and serrata peptides are added. The amount of papain added is 0.05%~0.10%, and the amount of serrata peptides added is 0.03%~0.06%. The treatment lasts for 10~12 minutes. After the second enzymatic hydrolysis, the sea cucumber has completed the softening and cooking process. Step 6: Remove the sea cucumbers that have completed the compound enzymatic hydrolysis and cooking process, drain them, and transfer them to a microwave processing device for microwave treatment to complete enzyme inactivation and protein fixation. Step 7: After the seasoned sea cucumbers have been soaked and processed, you will get a finished sea cucumber product with high selenium content.

2. The high-selenium sea cucumber processing technology according to claim 1, characterized in that, The fermentation process in step two is specifically as follows: The prepared seasoning liquid is transferred to a fermentation tank for sterilization. After sterilization and cooling, Lactobacillus plantarum is inoculated. After inoculation, anaerobic fermentation is carried out for 24-36 hours. The fermented seasoning liquid is then rapidly heated to stop fermentation, stabilize the flavor, and after cooling, the fermented seasoning liquid is obtained.

3. The high-selenium sea cucumber processing technology according to claim 2, characterized in that, The specific parameters in step two are as follows: Transfer the prepared seasoning liquid to a fermentation tank and sterilize it at 90~100℃ for 8~12 minutes. After sterilization, cool it to 37℃. After fermentation is complete, quickly heat the fermented seasoning liquid to 80-85℃ and maintain it for 4-6 minutes.

4. The high-selenium sea cucumber processing technology according to claim 1, characterized in that, In step three, the selenium source is selenomethionine, and the plant extract is tea polyphenols.

5. The high-selenium sea cucumber processing technology according to claim 4, characterized in that, The specific process of step three is as follows: Selenomethionine and tea polyphenols were dissolved together in deionized water, with the concentration of selenomethionine being 20 mg / L to 60 mg / L and the concentration of tea polyphenols being 15 mg / L to 30 mg / L. The mixture was stirred until homogeneous to form a solution.

6. The high-selenium sea cucumber processing technology according to claim 1, characterized in that, Step four specifically involves: The pretreated sea cucumber was mixed with the enrichment solution. The amount of enrichment solution added was 1.5 to 2.5 times the mass of the sea cucumber raw material. The ultrasonic frequency treatment was 30 to 40 kHz and the power was 150 to 200 W. The ultrasonic treatment was carried out intermittently, with a working time of 5 seconds and a stop time of 2 seconds. The total treatment time was 30 to 40 minutes.

7. The high-selenium sea cucumber processing technology according to claim 1, characterized in that, The specific conditions for the first enzymatic hydrolysis in step five are as follows: Adjust the pH of the system to 5.0-5.5 and the treatment temperature to 40-50℃.

8. The high-selenium sea cucumber processing technology according to claim 1, characterized in that, The specific conditions for the secondary enzymatic hydrolysis in step five are as follows: Adjust the pH of the system to 5.8-6.2 and the treatment temperature to 45-55℃.

9. The high-selenium sea cucumber processing technology according to claim 1, characterized in that, The specific parameters for step six are as follows: Process for 2-3 minutes at a microwave power of 850-1050W.

10. The high-selenium sea cucumber processing technology according to claim 1, characterized in that, The specific parameters for the seventh step are as follows: The fermentation temperature is 0~5℃, and the fermentation time is 2~3 days.