Method for lowering activity of autolytic enzymes of sea cucumbers by ultrasonic-assisted electrolyzed water

Abstract

The invention belongs to the field of enzyme activity inhibition and in particular relates to a method for lowering the activity of autolytic enzymes of sea cucumbers by ultrasonic-assisted electrolyzed water. The method comprises the following steps: preprocessing, performing ultrasonic-sub-acidic electrolyzed water treatment, performing secondary impurity removal, and packaging for storing or subsequently processing. The purposes of changing the internal pH value of the sea cucumbers and lowering the activity of the autolytic enzymes of body walls and intestinal tracts of the sea cucumbers are achieved through the ultrasonic-assisted sub-acidic electrolyzed water treatment. The method has the advantages that the sterilization effect is remarkable, the dissolving-out quantity of TCA-soluble oligopeptide, total sugar and reducing sugar is low, and the enzyme activity survival rate of the autolytic enzymes is lower than 15%.

Description

technical field [0001] The invention belongs to the field of enzyme activity inhibition, and in particular relates to a method for reducing sea cucumber autolytic enzyme activity by electrolyzing water assisted by ultrasonic waves. Background technique [0002] Sea cucumber (Sea Cucumber), also known as sea rat and sea melon, is a spiny animal with a slightly cylindrical body and soft texture. There are many types, common ones are sea cucumber, black ginseng, plum ginseng and so on. Rich in protein, sea cucumber mucopolysaccharides and sea cucumbers, low in fat and cholesterol, it is also rich in taurine, arginine, methionine, etc. that are not found in general plant foods, and has high nutritional value. [0003] Studies have shown that sea cucumbers are easy to rot and deteriorate, and they have a strong self-dissolving ability. After being stimulated by external physical, chemical and physiological factors, the original normal life activities will be disordered, and symp...

AI Technical Summary

Problems solved by technology

[0003] Studies have shown that sea cucumbers are easy to spoil and deteriorate, and they have a strong autolytic ability. After being stimulated by external physical, chemical and physiological factors, the original normal The vital activities of the human body are disturbed, and the phenomenon of vomiting and softening of the body wall will occur, so it is extremely difficult to store for a long time

Therefore, sea cucumber products have been mostly dried and salted for a long time. However, the drying and salting process will lead to a large loss of nutrients and functional components such as sea cucumber collagen, polysaccharides and soap shakes, and the flavor and quality of the product will decline. At the same time, the soaking time of dried sea cucumbers is too long, which further curbs the development of sea cucumber industry

[0004] At present, in the research on the characteristics of sea cucumber autolyses at home and abroad, the activity of sea cucumbers’ autolyses is generally temporarily inhibited by pH, low temperature, ultra-high pressure treatment, etc., but These effects are not very significant, and the autolysozyme activity will still gradually recover after treatment

[0005] For example, CN102823895A discloses a method for making soft cans of instant sea cucumbers at room temperature. In this processing method, sea cucumbers are processed at a pressure of 450~550 MPa and at a temperature of 20~50°C. Treatment, using ultra-high pressure to inhibit the activity of autolytic enzymes, the storage period of the final product at room temperature can reach 2 months, which has made great progress, but it is still far from meeting commercial requirements