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Holothurian compound nutrition foods and production method thereof

A technology of nutritious food and sea cucumber, applied in food preparation, food science, application, etc., can solve the problems of high price, single performance, low output, etc., and achieve the effect of enhancing the body's resistance

Active Publication Date: 2013-03-06
DALIAN POLYTECHNIC UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although sea cucumber is a treasure in the sea and rich in nutrients, it cannot meet the eating requirements of different consumers due to the defects of single ingredients and single performance of sea cucumber products
In addition, the output of sea cucumbers is low and the price is high, which is difficult for ordinary consumers to bear.

Method used

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  • Holothurian compound nutrition foods and production method thereof
  • Holothurian compound nutrition foods and production method thereof
  • Holothurian compound nutrition foods and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0091] Embodiment one: 1. get 13.5kg of fresh sea cucumbers after removing the intestines, add 14kg of ice water and homogenate, the homogenate should be careful, so that the sea cucumber particles are less than 0.5cm. Take the entire homogenate, add 90kg of water, and use trypsin for enzymolysis, the amount of enzyme added is 0.45kg, the enzymolysis temperature is 50°C, the enzymolysis time is 5h, the enzyme is inactivated at 100°C for 10min, and the enzymolysis process is properly stirred. The sea cucumber enzymatic hydrolyzate is centrifuged, and the supernatant is the sea cucumber extract. Activated carbon is used to decolorize and deodorize the extract. 2. The sea cucumber extract is heated and concentrated to 15kg. 3. Take 40.5kg of dried black fungus, crush it to 40 mesh, add 1000kg of water for extraction, the extraction temperature is 90°C, the extraction time is 3.5h, and the supernatant is concentrated to 50kg after centrifugation. 4. Take jujube, medlar, cordycep...

Embodiment 2

[0092] Embodiment 2: 1. Get 73.6 kg of fresh sea cucumber after removing the intestines, add 80 kg of ice water and homogenize it. The homogenization should be fine, so that the sea cucumber particles are less than 0.5 cm. Take the entire homogenate, add 500kg of water, and then use trypsin to hydrolyze. The amount of enzyme added is 0.33kg. The sea cucumber enzymatic hydrolyzate is centrifuged, and the supernatant is the sea cucumber extract. Activated carbon is used to decolorize and deodorize the extract. 2. The sea cucumber extract liquid is heated and concentrated to 80kg. 3. Take 11.5kg of dried black fungus, crush it to 40 mesh, add 380kg of water for extraction, the extraction temperature is 90°C, the extraction time is 3.5h, and the supernatant is concentrated to 20kg after centrifugation. 4. Take jujube, medlar, cordyceps, hawthorn, and chrysanthemum respectively at 2.3kg, 1.725kg, 0.575kg, 2.875kg, and 1.15kg, add 35kg of water, boil in a frying pan for 2 hours, a...

Embodiment 3

[0093] Embodiment three: 1. Get 71.04 kg of fresh sea cucumber after removing the intestines, add 70 kg of ice water and homogenize it. The homogenization should be fine, so that the sea cucumber particles are less than 0.5 cm. Take the entire homogenate, add 520kg of water, and then use trypsin to hydrolyze, the amount of enzyme added is 0.53kg, the enzymolysis temperature is 60°C, the enzymolysis time is 4h, the enzyme is inactivated at 100°C for 10min, and the enzyme is stirred properly during the enzymolysis process. The sea cucumber enzymatic hydrolyzate is centrifuged, and the supernatant is the sea cucumber extract. Activated carbon is used to decolorize and deodorize the extract. 2. The sea cucumber extract is heated and concentrated to 80kg. 3. Take 22.08kg of dried black fungus, crush it to 40 mesh, add 600kg of water for extraction, extraction temperature is 90°C, extraction time is 3.5h, and the supernatant is concentrated to 30kg after centrifugation. 4. Take ju...

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Abstract

The invention relates to a trepang compound nutritious food, which is an edible paste or soup type food which is prepared by trepang polysaccharide extracted from fresh cucumber through enzymolysis method, black fungus, jujube, wolfberry fruit, haw, chrysanthemum, wild jujube, black plum, water extract of Chinese caterpillar fungus and sesame seed. Black fungus polysaccharide can be extracted from black fungus through immersed method, and jujube polysaccharide can be extracted from jujube through enzymolysis method, wherein trepang extract which is prepared by trepang polysaccharide, black fungus polysaccharide, jujube, wolfberry fruit, haw, chrysanthemum and water extract of Chinese caterpillar fungus is suitable for aged people, trepang extract which is prepared by trepang polysaccharide, black fungus polysaccharide, jujube polysaccharide, wolfberry fruit, haw, chrysanthemum and wild jujube water extract is suitable for women, and the trepang soup which is prepared by trepang polysaccharide, black fungus polysaccharide, jujube, haw, wild jujube, water extract of black plum, sesame seed, agar and honey is suitable for children. The invention not only improves the nutritious value of products functionally, but also increases medical value of products in medicine respect.

Description

technical field [0001] The present invention relates to a functional food, and also relates to preparations derived from animal and vegetable foods and having medicinal effects. It also involves the use of enzymatic hydrolysis to extract polysaccharides, water extraction of active ingredients and other processes. Background technique [0002] Sea cucumber ranks first among the eight delicacies of seafood, especially the sea cucumber in the sea cucumber class, whose value can be called the crown of "ginseng". The sea cucumber is not only rich in nutrition, but also has extremely high medicinal value. The study found that the content of polysaccharides in the dry matter of sea cucumbers is about 15%, mainly mucopolysaccharides and sea cucumber glycosaminoglycans, and the sulfated oligosaccharides contained in them are unique to sea cucumbers. Sea cucumber polysaccharides have good anti-cancer, anti-cancer, immune-enhancing, anti-thrombosis, and hypoglycemic effects. Sea cucum...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/333A23L1/29A23L1/48A23L17/50A23L33/00A23L35/00
Inventor 朱蓓薇刘旭升赵露露赵军岗董秀萍孙黎明李卫方
Owner DALIAN POLYTECHNIC UNIVERSITY
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