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Production process of sea cucumber health milk

A production process and sea cucumber technology are applied in the processing field of seafood products, which can solve the problems of destroying the nutritional components of sea cucumber milk, prone to browning reaction, and not strong sea cucumber fragrance, so as to avoid Maillard reaction and reduce sensitization. , strong aroma effect

Inactive Publication Date: 2009-12-02
马正军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The aroma of sea cucumbers in this process is not strong, but the sea cucumber liquid is simply mixed with milk, and the sterilization temperature is too high and too long, which is prone to browning reaction and destroys the nutritional content of sea cucumber milk. The introduction of the macromolecular structure of traditional Chinese herbal medicine makes milk protein It is easy to aggregate, precipitate and stratify with it as the core, with poor color and herbal bitter taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Step A:

[0025] 1. Take fresh sea cucumbers, wash them with seawater to remove feces and sediment in the intestines, rinse them with water, put them into a grinder for crushing, add water to dilute, add water 3-6 times that of fresh sea cucumbers, and then put Put it into a colloid mill to grind it into a slurry, then put it into a constant temperature water bath, add 0.01-0.50% of compound protease, 0.01-0.3% of flavor protease, and control the temperature at 45-55°C for 4-12 hours of enzymatic hydrolysis. Lowered to room temperature, the enzymolyzate was ground for later use.

[0026] 2. While stirring the sea cucumber enzymatic hydrolyzate, add proline, glycine, alanine, and distilled water. While adding proline 2.0-10.0%, glycine 2.0-10.0%, alanine 1.0-9.0wt%, distilled water 90%--98%, turn on steam heating, and reflux at 95-115°C for 0.5-2.0 hours, cool down. Stir well to obtain natural aromatic sea cucumber liquid.

[0027] Step B:

[0028] Take fresh milk, ...

Embodiment 2

[0033] Carry out the A1 step in the embodiment 1 first, prepare the enzymatic hydrolyzate of sea cucumber.

[0034] Add proline, glycine, alanine, hemiline hydrochloride, vitamin B1 or vitamin B1 hydrochloride to the enzymatic hydrolyzate of sea cucumber, and reflux at 95-115°C for 0.5-2.0 hours to make the sea cucumber liquid more fragrant. Plump, when the sea cucumber liquid and milk are homogeneously mixed, add 0.1%-0.3% transglutaminase (transglutaminase, TG), keep warm at 20-35°C for 30 minutes, then add 0.5-2% xylitol, 0.01-1 % vitamin E, 0.01-1% vitamin C, 0-8 million units of vitamin A, 0.05-0.1% SOD (superoxide dismutase, superoxidase dismutase), 0.02-0.5% calcium phosphate, 0.05-0.1% conjugated linoleum Acid (CLA), aseptically filled at high temperature UHT135°C for 4 seconds to make sea cucumber health milk.

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Abstract

The invention discloses a production process of a sea cucumber health milk, which comprises the following steps: pulping a sea cucumber by a colloid mill, carrying out enzymolysis by a compound protease and a flavor proteinase, carrying out a thermal reaction, producing an aromatic sea cucumber slurry, carrying out the biological fusion of the aromatic sea cucumber slurry obtained by the thermal reaction and the milk, and aseptically filling the mixture to obtain the sea cucumber health milk. Through the reaction by adding different basic amino acids, the flavour of the sea cucumber is quite strong, and milk proteins and sea cucumber proteins form cross-linked molecular structures under the action of the biological fusion of glutamine transaminage so that the allergenicity of the traditional milk for intestinal tracts of specific populations is greatly reduced, the stability of amino acids is improved, the maillard reaction of proteins in the process of high temperature sterilization is avoided, and the loss of nutritional components is prevented.

Description

technical field [0001] The invention relates to the processing of seafood products, in particular, the invention is a production process of sea cucumber health-preserving milk. Background technique [0002] Sea cucumber has been hailed as the first of the "eight delicacies of seafood" since ancient times. It is high in protein, low in fat and low in cholesterol, and has extremely high health and nourishing value. Because fresh sea cucumber is easy to deteriorate and cannot be kept fresh, it can only be used in coastal areas for a limited time. Sales, dried sea cucumbers lose more nutrients during the production process, and it is troublesome to eat. [0003] Chinese patent publication number CN1337182 discloses the invention patent of application number 01127341.0, discloses a kind of sea cucumber milk and its preparation method. The aroma of sea cucumbers in this process is not strong, but the sea cucumber liquid is simply mixed with milk, and the sterilization temperature...

Claims

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Application Information

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IPC IPC(8): A23L1/333A23L1/29A23C9/152A23L17/50A23L33/00
Inventor 马正军
Owner 马正军
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