Sea cucumber millet capable of improving nutrient absorption and preparation process thereof

Abstract

The invention discloses sea cucumber millet capable of improving nutrient absorption and a preparation process thereof, and belongs to the technical field of food processing. The sea cucumbers are subjected to ultrasonic deodorization and lactic acid bacteria deodorization, and fermentation and pasteurization are performed after deodorization, so that the fishy smell of the sea cucumbers can be thoroughly treated, sea cucumber saponins and sea cucumber polysaccharides are prevented from being damaged by high temperature, and the nutrients of the sea cucumbers are reserved to the maximum extent; according to the invention, the millet is germinated and fermented, phytic acid and antinutritional factors are degraded, active ingredients such as gamma-aminobutyric acid (GABA) and polyphenol are released, and the nutritional value of the millet is stimulated to the greatest extent; the sea cucumber and millet are subjected to nutrient enrichment and targeted absorption, the nutritional value of the sea cucumber can be reserved, the nutritional value of the millet can be stimulated, and the overall nutrient absorption is improved through nutrient enrichment and targeted absorption.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and specifically to a sea cucumber millet that improves nutrient absorption and its preparation process. Background Art

[0002] As a traditional nourishing food, although sea cucumber millet porridge has the advantages of high protein, low fat and various active ingredients, there are still technical bottlenecks in the nutrient absorption efficiency. In the traditional preparation process, macromolecular substances such as collagen and polysaccharides in sea cucumbers are difficult to be directly digested and absorbed by the human body due to their dense structure, resulting in low bioavailability.

[0003] Therefore, there is an urgent need for a preparation process of sea cucumber millet porridge that can improve nutrient absorption. Summary of the Invention

[0004] In order to solve the above problems, the present invention provides a sea cucumber millet that improves nutrient absorption and its preparation process.

[0005] The present invention is achieved through the following technical solutions: A sea cucumber millet that improves nutrient absorption and its preparation process, the preparation raw materials of the sea cucumber millet porridge include, by weight: 40 - 240 parts of sea cucumbers, 80 - 140 parts of millet, 2 - 12 parts of salt, 900 - 1800 parts of water, chelated minerals, fat-soluble nutrients and dual-effect absorption promoters. Calculated based on 100g of the finished porridge, the content of chelated minerals is 2 - 4mg, the content of fat-soluble nutrients is 8 - 13mg, and the content of dual-effect absorption promoters is 15 - 45mg; The preparation process of the sea cucumber millet porridge includes the following steps: Step 1. Sea cucumber treatment: cleaning and impurity removal, select fresh or dried sea cucumbers, repeatedly rinse the surface impurities with pure water, cut open the abdomen to remove the sand mouth and internal organs; soak dried sea cucumbers, use an oil-free container and pure water, soak in the refrigerator for 2 - 3 days, change water daily until fully rehydrated; blanching treatment for preliminary deodorization, boil sea cucumbers with ginger slices and cooking wine for 3 - 5 minutes to remove surface odor substances; ultrasonic-assisted biological deodorization, soak the blanched sea cucumbers in pure water, treat with low-frequency ultrasonic waves of 20 - 40kHz for 10 - 15 minutes to destroy the epidermal structure of the sea cucumbers and promote the release of odor components; lactic acid bacteria deodorization, immerse the sea cucumbers in lactic acid bacteria fermentation broth, the bacterial liquid concentration is 1×10 6 CFU / mL, anaerobically ferment at 37°C for 6 - 8 hours, and lactic acid bacteria metabolize and decompose odor aldehydes and amines; yeast co-treatment, alternately use yeast and lactic acid bacteria for combined fermentation, control the pH at 5.5 - 6.0 for further deodorization; low-temperature inactivation, after fermentation, use pasteurization at 70°C for 15 seconds to terminate the reaction, cut the sea cucumbers into pieces and set aside, to avoid destroying sea cucumber saponins and sea cucumber polysaccharides at high temperatures; Step 2. Millet pretreatment and functionalization: Germination process: Germinate and ferment millet to degrade phytic acid and anti-nutritional factors, and release active ingredients such as γ-aminobutyric acid (GABA) and polyphenols. The germinated millet is dried for later use; Step 3: Boil 40 - 240 parts of the sea cucumbers obtained in Step 1, 80 - 140 parts of the millet obtained in Step 2, 2 - 12 parts of salt, and 900 - 1800 parts of water for 20 - 40 minutes to initially obtain sea cucumber millet porridge; Step 4. Nutritional fortification and targeted absorption: Chelated mineral fortification: Add amino acid chelated iron and zinc to the porridge, and the content of chelated minerals is 2 - 4 mg. Utilize the natural organic acids in millet to promote mineral absorption; Lipid-soluble nutrient carrier: Add vitamins A, D, and E to the porridge and combine with the phospholipids in sea cucumbers to form liposomes, improving the solubility and absorption rate of lipid-soluble nutrients. Calculated based on every 100 g of the finished porridge, the addition amounts are 300 - 500 μg of vitamin A, 5 - 10 μg of vitamin D, and 8 - 12 mg; Dual-effect absorption promoter: Add curcumin (promote bile secretion) or black pepper extract (containing piperine) to the porridge to activate intestinal transport proteins and accelerate the transmembrane absorption of nutrients. Calculated based on every 100 g of the finished porridge, the addition amounts are 5 - 15 mg of curcumin and 10 - 30 mg of black pepper extract.

[0006] The process of the millet germination process in Step 2 is as follows: Select complete and non-moldy millet, wash and remove impurities; Soaking and activation: Soak the millet in water at 30 - 35°C for 4 - 6 hours to activate the metabolic activity of the germ; Controlling temperature and humidity during the germination condition: Keep the temperature at 25 - 30°C and the humidity at 70% - 80% in a dark or low-light environment; Adjust the germination duration according to the target components; Polyphenol release: After 24 - 36 hours of germination, phenylalanine transaminase is activated, and the polyphenol content increases by 2.6 times; GABA enrichment: After 36 - 48 hours of germination, the content of γ-aminobutyric acid increases significantly; Terminate germination: Inactivate the enzyme activity by hot air treatment at 80°C for 5 minutes to prevent excessive consumption of nutrients; Low-temperature drying: Dry at 40 - 50°C until the moisture content ≤ 12% to retain the active ingredients.

[0007] The lactic acid bacteria fermentation broth in Step 1 is Lactobacillus plantarum fermentation broth.

[0008] Compared with the prior art, the beneficial effects of the present invention are: The present invention subjects sea cucumbers to ultrasonic deodorization and lactic acid bacteria deodorization, followed by fermentation and pasteurization after deodorization. This not only thoroughly removes the fishy smell of sea cucumbers but also avoids the destruction of sea cucumber saponins and polysaccharides by high temperatures, maximizing the retention of the nutrients in sea cucumbers. The present invention germinates and ferments millet, degrading phytic acid and anti-nutritional factors and releasing active ingredients such as γ-aminobutyric acid (GABA) and polyphenols, thus maximizing the nutritional value of millet. The present invention conducts nutritional fortification and targeted absorption on sea cucumber millet porridge. Chelated mineral fortification: Amino acid chelated iron and zinc are added to the porridge, and the natural organic acids in millet are used to promote the absorption of minerals. Vitamins A, D, and E are added to the porridge and combined with the phospholipids in sea cucumbers to form liposomes, improving the solubility and absorption rate of fat-soluble nutrients. Curcumin (promoting bile secretion) or black pepper extract (containing piperine) is added to the porridge to activate intestinal transport proteins and accelerate the transmembrane absorption of nutrients. The present invention can retain the nutritional value of sea cucumbers, stimulate the nutritional value of millet, and improve the overall nutritional absorption through nutritional fortification and targeted absorption. Detailed implementation mode

[0009] The following further illustrates the present invention with reference to examples: A sea cucumber millet porridge for improving nutritional absorption and its preparation process. The preparation raw materials of the sea cucumber millet porridge include, by weight: 40-240 parts of sea cucumbers, 80-140 parts of millet, 2-12 parts of salt, 900-1800 parts of water, chelated minerals, fat-soluble nutrients, and dual-effect absorption promoters. Calculated based on 100 g of the finished porridge, the chelated mineral content is 2-4 mg, the fat-soluble nutrient content is 8-13 mg, and the dual-effect absorption promoter content is 15-45 mg; The preparation process of the sea cucumber millet porridge includes the following steps: Step 1. Sea cucumber treatment: Cleaning and impurity removal. Select fresh or dried sea cucumbers, repeatedly rinse the surface impurities with pure water, and cut open the abdomen to remove the sand mouth and internal organs. Soaking of dried sea cucumbers. Use an oil-free container and pure water, soak in the refrigerator for 2-3 days, and change the water daily until completely rehydrated. Blanching for preliminary deodorization. Boil the sea cucumbers with ginger slices and cooking wine for 3-5 minutes to remove the surface fishy smell substances. Ultrasonic-assisted biological deodorization. Soak the blanched sea cucumbers in pure water and treat them with low-frequency ultrasonic waves at 20-40 kHz for 10-15 minutes to destroy the epidermal structure of the sea cucumbers and promote the release of fishy smell components. Lactic acid bacteria deodorization. Immerse the sea cucumbers in the lactic acid bacteria fermentation broth with a bacterial liquid concentration of 1×10 6 CFU / mL, anaerobically ferment at 37°C for 6-8 hours, and the lactic acid bacteria metabolize and decompose fishy aldehydes and amines. Yeast co-treatment. Alternately use yeast and lactic acid bacteria for compound fermentation, control the pH at 5.5-6.0 for further deodorization. Low-temperature inactivation. After fermentation, use pasteurization at 70°C for 15 seconds to terminate the reaction, chop the sea cucumbers and set aside to avoid the destruction of sea cucumber saponins and polysaccharides by high temperatures. Step 2. Millet pretreatment and functionalization: Germination process: By germinating and fermenting millet, phytic acid and anti-nutritional factors are degraded, and active ingredients such as γ-aminobutyric acid (GABA) and polyphenols are released. The germinated millet is dried and reserved for later use; Step 3: Boil 40 - 240 parts of the sea cucumbers obtained in Step 1, 80 - 140 parts of the millet obtained in Step 2, 2 - 12 parts of salt, and 900 - 1800 parts of water for 20 - 40 minutes to initially obtain sea cucumber millet porridge; Step 4. Nutritional fortification and targeted absorption: Chelated mineral fortification: Add amino acid chelated iron and zinc to the porridge, and the content of chelated minerals is 2 - 4 mg. Utilize the natural organic acids in millet to promote mineral absorption; Lipid-soluble nutrient carrier: Add vitamins A, D, and E to the porridge to combine with phospholipids in sea cucumbers to form liposomes, improving the solubility and absorption rate of lipid-soluble nutrients. Based on every 100 g of the finished porridge, the addition amounts are 300 - 500 μg of vitamin A, 5 - 10 μg of vitamin D, and 8 - 12 mg; Dual-effect absorption promoter: Add curcumin (promoting bile secretion) or black pepper extract (containing piperine) to the porridge to activate intestinal transport proteins and accelerate the transmembrane absorption of nutrients. Based on every 100 g of the finished porridge, the addition amounts are 5 - 15 mg of curcumin and 10 - 30 mg of black pepper extract.

[0010] The process of the millet germination process in Step 2 is as follows: Select complete and non-moldy millet, wash it and remove impurities; Soaking and activation: Soak the millet in water at 30 - 35 °C for 4 - 6 hours to activate the metabolic activity of the germ; Controlling temperature and humidity during the germination condition: Keep the temperature at 25 - 30 °C and the humidity at 70% - 80% in a dark or weak light environment; Adjust the germination duration according to the target components; Polyphenol release: After germinating for 24 - 36 hours, phenylalanine transaminase is activated, and the polyphenol content increases by 2.6 times; GABA enrichment: After germinating for 36 - 48 hours, the content of γ-aminobutyric acid increases significantly; Terminate germination: Inactivate the enzyme activity by hot air treatment at 80 °C for 5 minutes to prevent excessive consumption of nutrients; Low-temperature drying: Dry at 40 - 50 °C until the moisture content ≤ 12% to retain the active ingredients.

[0011] The lactic acid bacteria fermentation broth in Step 1 is Lactobacillus plantarum fermentation broth. Example

[0012] I. Sea cucumber pretreatment 1. Refrigerate and soak dried sea cucumbers for rehydration (in pure water at 4 °C, change water daily, and complete rehydration in 48 hours); 2. Blanch to remove fishy smell: Add ginger slices and cooking wine, boil for 3 minutes, and remove the fishy smell substances on the surface; 3. Ultrasonic-assisted deodorization: Treat with 40 kHz low-frequency ultrasound for 15 minutes to break the epidermal cuticle and promote the release of odors. 4. Co-fermentation of lactic acid bacteria and yeast: Immerse in the fermentation broth of Lactobacillus plantarum and ferment anaerobically at 37°C for 8 hours at pH 5.8. Alternately add yeast (inoculum size of 0.5%) to further degrade amines. 5. Low-temperature inactivation: After pasteurization (70°C, 15 seconds), cut into pieces and set aside.

[0013] II. Millet germination process 1. Soak millet at 30°C for 6 hours and germinate at 28°C for 36 hours (humidity 75%), increasing the polyphenol content to 2.3 times. 2. Inactivation and drying: Treat with hot air at 80°C for 5 minutes to terminate germination and dry at 45°C until the moisture content ≤ 12%.

[0014] III. Boiling and nutritional fortification 1. Add germinated millet after the water boils, turn to low heat and boil for 30 minutes, then add diced sea cucumbers and continue to cook for 10 minutes. 2. Add salt, chelated minerals and curcumin 5 minutes before turning off the heat. 3. Mix fat-soluble vitamins A, D, and E into the porridge at 60°C.

[0015] Test data 1. Comparison of deodorization effects Processing technology Residual rate of fishy substances (%) Sensory score (full score 10) Traditional blanching method 62.5 5.8 Ultrasound + fermentation synergistic deodorization 9.7 8.9 Conclusion: The composite deodorization process has a clearance rate of aldehydes and amines > 90%, and the sensory score is increased by 53%.

[0016] 2. Retention rate of nutritional active ingredients Composition Retention rate of traditional process (%) Retention rate of this invention (%) Holothurin 48.2 92.7 GABA in millet 35.6 89.4 Vitamin A (liposome) 42.1 95.3 Conclusion: Low-temperature inactivation and liposome protection technology significantly reduce the loss of heat-sensitive components.

[0017] 3. Mineral absorption rate (in vitro simulated digestion) Minerals Absorption rate of free state (%) Absorption rate of chelated state (%) Iron 12.5 68.7 Zinc 9.8 57.2 Conclusion: Amino acid-chelated minerals combined with millet organic acids increase the absorption rate by 4 - 6 times.

[0018] The present invention can retain the nutritional value of sea cucumbers, stimulate the nutritional value of millet, and improve the overall nutritional absorption through nutritional fortification and targeted absorption.

[0019] In summary, the above are only the preferred embodiments of the present invention and are not intended to limit the scope of implementation of the present invention. All equivalent changes and modifications made to the shape, structure, features and spirit described in the scope of the claims of the present invention shall be included within the scope of the claims of the present invention.

Claims

1. A sea cucumber and millet for improving nutrient absorption and its preparation process, characterized in that: The raw materials for preparing the sea cucumber and millet porridge include, by weight: 40 - 240 parts of sea cucumber, 80 - 140 parts of millet, 2 - 12 parts of salt, 900 - 1800 parts of water, chelated minerals, fat-soluble nutrients and dual-effect absorption promoters. Calculated based on 100g of the finished porridge, the content of chelated minerals is 2 - 4mg, the content of fat-soluble nutrients is 8 - 13mg, and the content of dual-effect absorption promoters is 15 - 45mg; The preparation process of the sea cucumber and millet porridge includes the following steps: Step 1. Sea cucumber processing: cleaning and impurity removal. Select fresh or dried sea cucumbers, repeatedly rinse the surface impurities with pure water, cut open the abdomen to remove the sand mouth and internal organs; Soak dried sea cucumbers, use an oil-free container and pure water, soak in the refrigerator for 2 - 3 days, change water daily until fully rehydrated; Blanching treatment for preliminary deodorization, boil sea cucumbers with ginger slices and cooking wine for 3 - 5 minutes to remove surface odor substances; Ultrasonic-assisted biological deodorization, soak the blanched sea cucumbers in pure water, treat them with low-frequency ultrasonic waves of 20 - 40 kHz for 10 - 15 minutes to destroy the epidermal structure of the sea cucumbers and promote the release of odor components; Lactic acid bacteria deodorization, immerse the sea cucumbers in the lactic acid bacteria fermentation broth, the concentration of the bacterial solution is 1×10 6 CFU / mL, anaerobically ferment at 37°C for 6 - 8 hours; Yeast co-treatment, alternately use yeast and lactic acid bacteria for compound fermentation, control the pH at 5.5 - 6.0 for further deodorization; Low-temperature inactivation, after fermentation, terminate the reaction by pasteurization at 70°C for 15 seconds, cut the sea cucumbers into pieces for standby; Step 2. Pretreatment and functionalization of millet: Germination process: Germinate and ferment millet to degrade phytic acid and anti-nutritional factors, and release active ingredients such as γ-aminobutyric acid (GABA) and polyphenols. The germinated millet is dried for later use; Step 3: Boil 40 - 240 parts of the sea cucumber obtained in step 1, 80 - 140 parts of the millet obtained in step 2, 2 - 12 parts of salt, and 900 - 1800 parts of water for 20 - 40 minutes to initially obtain the sea cucumber and millet porridge; Step 4. Nutritional fortification and targeted absorption: Chelated mineral fortification: Add amino acid chelated iron and zinc to the porridge, and the content of chelated minerals is 2 - 4mg. Utilize the natural organic acids in millet to promote mineral absorption; Fat-soluble nutrient carrier: Add vitamins A, D, and E to the porridge to combine with phospholipids in sea cucumber to form liposomes, improving the solubility and absorption rate of fat-soluble nutrients. Calculated based on 100g of the finished porridge, the addition amounts are 300 - 500 μg of vitamin A, 5 - 10 μg of vitamin D, and 8 - 12mg; Dual-effect absorption promoter: Add curcumin (to promote bile secretion) or black pepper extract (containing piperine) to the porridge to activate intestinal transport proteins and accelerate the transmembrane absorption of nutrients. Calculated based on 100g of the finished porridge, the addition amounts are 5 - 15mg of curcumin and 10 - 30mg of black pepper extract.

2. The sea cucumber millet for improving nutrient absorption according to claim 1 and its preparation process are characterized in that: The process of the millet germination process in step 2 is as follows: Select complete and non-moldy millet, wash and remove impurities; Soaking activation: Soak the millet in water at 30 - 35°C for 4 - 6 hours to activate the metabolic activity of the germ; Controlling temperature and humidity during germination: Maintain the temperature at 25 - 30°C and the humidity at 70% - 80% in a dark or weak light environment; Adjust the germination time according to the target components; Polyphenol release: After 24 - 36 hours of germination, phenylalanine aminotransferase is activated, and the polyphenol content increases by 2.6 times; GABA enrichment: After 36 - 48 hours of germination, the content of γ-aminobutyric acid increases significantly; Terminate germination: Inactivate the enzyme activity by hot air treatment at 80°C for 5 minutes to prevent excessive consumption of nutrients; Low-temperature drying: Dry at 40 - 50°C until the moisture content ≤ 12% to retain the active ingredients.

3. A sea cucumber and millet for improving nutrient absorption according to claim 1 and its preparation process, characterized in that: The lactic acid bacteria fermentation broth in step 1 is a fermentation broth of Lactobacillus plantarum.