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Yoghurt with sea cucumber polypeptide and processing method for yoghurt

A sea cucumber polypeptide and yogurt technology, which is applied in the directions of milk preparations, dairy products, applications, etc., can solve the problems of adding peptides from sea cucumber viscera, which are not seen, and achieve the effects of reducing environmental pollution and waste of resources, convenient drinking and good taste.

Active Publication Date: 2014-11-05
YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] So far, there is no research report on adding sea cucumber visceral polypeptides to yogurt

Method used

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  • Yoghurt with sea cucumber polypeptide and processing method for yoghurt
  • Yoghurt with sea cucumber polypeptide and processing method for yoghurt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Remove the sediment from the viscera of sea cucumbers, clean them, drain the water, take 10kg, homogenate with 40kg of distilled water, mix well, adjust the pH value to 5.8, and at a temperature of 35°C, the enzyme activity ratio is 1:1 Add bromelain and trypsin, the total amount of enzyme added is 6000 enzyme activity units, after enzymolysis for 2 hours, heat the enzymolysis solution to 90°C and keep it for 10 minutes to inactivate the enzyme; the enzymolysis solution after inactivation treatment is cooled to room temperature Finally, centrifuge at 4000r / min for 20 minutes to remove macromolecular proteins and insoluble impurities; take the supernatant and add a certain amount of 80-mesh powdered activated carbon to make the final percentage of 1.5%. Decolorize and deodorize for 20 minutes under certain conditions, filter and collect the filtrate, and then perform ultrafiltration through an ultrafiltration membrane filtration device with a molecular weight cut-off of 5...

Embodiment 2

[0031] Remove the sediment from the sea cucumber viscera, clean it, drain the water, take 20kg, homogenize it with 100kg distilled water, mix well, adjust the pH value to 6.3, and at a temperature of 40°C, the enzyme activity ratio is 1:3 Add bromelain and trypsin, the total amount of enzyme added is 7000 units of enzyme activity. After 3 hours of enzymolysis, heat the enzymolysis solution to 100°C and keep it for 10 minutes to inactivate the enzyme; Centrifuge for 30 minutes to remove macromolecular proteins and insoluble impurities; take the supernatant, add a certain amount of 80-mesh powdered activated carbon to make the final percentage of 1.0%, and decolorize and decolorize under the conditions of 35 ° C and pH 5.0 Fishy for 20 minutes, filter and collect the filtrate, then perform ultrafiltration through an ultrafiltration membrane filter device with a molecular weight cut-off of 5000 Daltons, and filter to obtain 115 kg of enzymatic hydrolyzate of sea cucumber viscera w...

Embodiment 3

[0033] Remove the sediment from the viscera of sea cucumbers, clean them, drain the water, take 10kg, homogenate with 80kg of distilled water, mix well, adjust the pH value to 5.8, and at a temperature of 45°C, the enzyme activity ratio is 1:2 Add bromelain and trypsin, the total amount of enzyme added is 8000 units of enzyme activity. After 3 hours of enzymolysis, heat the enzymolysis solution to 95°C and keep it for 20 minutes to inactivate the enzyme; Centrifuge for 20 minutes to remove macromolecular proteins and insoluble impurities; take the supernatant, add a certain amount of 80-mesh powdered activated carbon to make the final percentage of 1.5%, and decolorize and decolorize at 30°C and pH5.0 Fishy for 10 minutes, filter and collect the filtrate, then perform ultrafiltration through an ultrafiltration membrane filtration device with a molecular weight cut-off of 5000 Daltons, and filter to obtain 80 kg of enzymatic hydrolyzate of sea cucumber viscera with a molecular w...

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Abstract

The invention relates to preparation of fermented milk with additives, in particular to yoghurt with sea cucumber polypeptide and a processing method for the yoghurt. The yoghurt with the sea cucumber polypeptide comprises the following materials in percent by weight: 5-15% of sea cucumber polypeptide and 85-95% of yoghurt. The processing method comprises the following steps of using pre-treated sea cucumber internal organs as raw materials; adding distilled water of which the weight is 4-8 times the weight of the raw materials in the raw material; uniformly stirring the mixture to obtain homogenate; adjusting the pH (potential of hydrogen) value of the homogenate to be 5.8-6.8; controlling the temperature of the homogenate to be 35-45 DEG C; adding bromelain and trypsin in the mixture; staying warm for 2-4 hours; then performing enzyme deactivation; centrifuging the mixture; taking supernate; performing decoloration and deodorization on the supernate by using activated carbon; filtering the supernate by using an ultrafiltration membrane to obtain sea cucumber internal organ polypeptide with the molecular weight lower than 5000 Dalton; and mixing the sea cucumber internal organ polypeptide and the yoghurt to obtain a finished product. The yoghurt with the sea cucumber polypeptide is rich in nutrition, easy to absorb and convenient to drink, tastes good, has effects of oxidation resistance, aging resistance and the like, is reasonable in technology and high in operability, and facilitates industrial production.

Description

technical field [0001] The invention relates to a fermented milk preparation containing additives, in particular to sea cucumber polypeptide yoghurt and a preparation method thereof. Background technique [0002] Sea cucumber has high nutritional and medicinal value. Hundreds of years ago, Chinese people regarded sea cucumber as a precious seafood and listed it as one of the "Eight Treasures" of seafood. In recent years, with the general strengthening of people's awareness of health care, the aquaculture industry has developed rapidly, and the production scale and market scale have continued to expand. However, a large number of offal (intestines, eggs) and other by-products are produced during the processing process. At present, the utilization of this by-product in our country is far from enough, and most enterprises discard it, causing environmental pollution and waste of resources. Studies have found that the viscera and body wall of sea cucumbers contain the same rich ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/13
Inventor 闫鸣艳秦松
Owner YANTAI INST OF COASTAL ZONE RES CHINESE ACAD OF SCI
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