CN107484984A - A kind of stichopus japonicus oral liquid and its manufacture method rich in sea cucumber active polysaccharide - Google Patents
A kind of stichopus japonicus oral liquid and its manufacture method rich in sea cucumber active polysaccharide Download PDFInfo
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- CN107484984A CN107484984A CN201710905450.9A CN201710905450A CN107484984A CN 107484984 A CN107484984 A CN 107484984A CN 201710905450 A CN201710905450 A CN 201710905450A CN 107484984 A CN107484984 A CN 107484984A
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- sea cucumber
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- 241000251511 Holothuroidea Species 0.000 title claims abstract description 135
- 239000007788 liquid Substances 0.000 title claims abstract description 89
- 150000004676 glycans Chemical class 0.000 title claims abstract description 29
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 29
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title claims abstract description 26
- 241000965254 Apostichopus japonicus Species 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 56
- 235000000346 sugar Nutrition 0.000 claims abstract description 27
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000001914 filtration Methods 0.000 claims abstract description 24
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 24
- 108091005804 Peptidases Proteins 0.000 claims abstract description 20
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- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 20
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- 238000012545 processing Methods 0.000 claims abstract description 11
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 8
- 239000001630 malic acid Substances 0.000 claims abstract description 8
- 235000011090 malic acid Nutrition 0.000 claims abstract description 8
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
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- 241000258955 Echinodermata Species 0.000 description 2
- 102000003886 Glycoproteins Human genes 0.000 description 2
- 108090000288 Glycoproteins Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 240000009023 Myrrhis odorata Species 0.000 description 2
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 2
- 235000003140 Panax quinquefolius Nutrition 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 108010009736 Protein Hydrolysates Proteins 0.000 description 2
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- 206010003445 Ascites Diseases 0.000 description 1
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 206010063560 Excessive granulation tissue Diseases 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 229930188089 Holothurin Natural products 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
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- 229930182558 Sterol Natural products 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 231100000260 carcinogenicity Toxicity 0.000 description 1
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- 229940079593 drug Drugs 0.000 description 1
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- 235000003599 food sweetener Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 210000001126 granulation tissue Anatomy 0.000 description 1
- 230000003118 histopathologic effect Effects 0.000 description 1
- MAWWITJOQDJRJF-ADBICINLSA-M holothurin Chemical compound [Na+].O[C@@H]1[C@@H](OC)[C@H](O)[C@@H](C)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O[C@H]3[C@@H](OC[C@H]([C@@H]3O)OS([O-])(=O)=O)O[C@@H]3C([C@H]4[C@](C=5[C@H]([C@@]6(CC[C@]7(O)[C@](C)([C@H]8OC(C)(C)CC8)OC(=O)[C@@]76[C@@H](O)C=5)C)CC4)(C)CC3)(C)C)O[C@@H]2C)O)O[C@H](C)[C@H]1O MAWWITJOQDJRJF-ADBICINLSA-M 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
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- 238000001727 in vivo Methods 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 229940049920 malate Drugs 0.000 description 1
- 230000003211 malignant effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
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- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
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- 230000001681 protective effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000007920 subcutaneous administration Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 210000001541 thymus gland Anatomy 0.000 description 1
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- 239000011691 vitamin B1 Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of stichopus japonicus oral liquid rich in sea cucumber active polysaccharide, it is characterized in, is made up of dried sea-cucumber, complex enzyme, natural cover deodorization juice, sucrose, citric acid, malic acid and water；Described natural cover deodorization juice is made up of cassia bark, orange peel, anise and water；Processing step includes dried sea-cucumber immersion, processing, chopping, heating plus protease, primary enzymolysis, heat cooling after primary enzymolysis after heating cooling plus glycosidase, secondary enzymolysis, secondary enzymolysis, coarse filtration, ultrafiltration, blends to obtain finished product；Using time sharing segment degradation technique, in the proteasome degradation later stage, glycosidases technology is introduced so that the sea cucumber liquid after degraded contains abundant Active Low Sugar；Using natural cover deodorization technology and formula, by using screening agent, activated oligomeric sugared content in oral liquid is ensure that, has reached preferable using effect.
Description
Technical field：
The present invention relates to stichopus japonicus processing technique field, specifically a kind of stichopus japonicus oral liquid rich in sea cucumber active polysaccharide and its
Manufacture method.
Background technology：
Sea cucumber, belong to Holothuroidea（Holothuroidea）, it is the ocean echinoderm to 8000 meters by the sea that lives, it is existing away from the present
The history of more than 600000000 years, sea cucumber is using seabed algae and planktonic organism as food.Sea cucumber is just listed in good merchantable brand from ancient times, more than 50
Kind nutritional ingredient, and content is balanced, reasonable, is confirmed through science, the nutrition composition of sea cucumber meets the ideal that human body is nourished
Pattern, wherein the sea cucumber contained sticks polysaccharide, holothurin, Sea Cucumber Glycosides, amino acid, polypeptide isoreactivity composition, have and improve body
The physiological function such as immunity, antifatigue, anti-aging, antitumor, Bu Shen Zhuang body.
The nutritive value of sea cucumber is higher, and 14.9 grams of protein, 0.9 gram of fat, carbohydrate are contained per hectogram waterishlogged Stichopus japonicus
0.4 gram, 357 milligrams of calcium, 12 milligrams of phosphorus, 2.4 milligrams of iron, and contain vitamin B1, B2, niacin etc..
Modern study shows that the Major Nutrient health-care efficacy composition in sea cucumber is sea cucumber mucopolysaccharide, still, this effect into
It is point seldom in sea cucumber in-vivo content, in 1kg salt dried sea-cucumbers, containing about 0.3% or so.Not only content is few for mucopolysaccharide in sea cucumber body, and
By substantial amounts of sea cucumber protein encapsulation, some even and protein binding, exists with glycoprotein forms, is not easy completely to be disappeared by human body stomach
Change absorbs, so, sea cucumber is directly eaten, many active components are not absorbed and used, wasted.
The weak Disease of gastrointestinal disturbances absorption function, direct beche-de-mer, sea cucumber mucopolysaccharide digestibility are lower.
Many research workers utilize the degradation of protease in recent years, and sea cucumber albumen is carried out into external predigestion, will
The liquefaction of solid sea cucumber is handled so that the mucopolysaccharide being wrapped in high molecular weight protein is fully exposed, and makes what is combined with proteosome
Mucopolysaccharide separate out in glycoprotein, drastically increase digesting and assimilating and utilizing for sea cucumber kind active polysaccharide.Using this
The sea cucumber of enzymatic liquefaction, holothurian oral liquid is manufactured, not only facilitate edible, and absorption rate significantly improves.
But further study show that, following deficiency also be present in these existing holothurian oral liquids：
1st, the sea cucumber mucopolysaccharide of separate out after digesting, although with certain bioactivity, activity is not very high, health care
Effect is not strong.And after it is moderately degraded using α-Isosorbide-5-Nitrae glycosidase, the low molecule oligosaccharide of formation, physiologically active is higher, clothes
It is more preferable with rear immunomodulatory effect.Results of animal shows, the low molecule oligosaccharides of formation, gives suitable oral dose, right
The tumour inhibiting rate for the solid tumor that subcutaneous vaccination S180 Ascitic Tumor Cells mouse is formed is up to more than 80%.Moreover, experimental group is small
The histopathologic slide of mouse tumour shows that this kind of sea cucumber oligosaccharide does not produce direct killing not only to normal cell, that is, does not have
Toxicity, and direct toxic action is not produced yet to tumour cell, its tumor-inhibiting action is by improving Organism immunoregulation energy
Power, promote new granulation tissue's vigorous growth in tumor tissues, so as to capture the nutriment in tumour cell so that overgrowing
Tumor tissues suppressed, and play notable tumor-inhibiting action.
In other words, only sea cucumber mucopolysaccharide proteasome degradation is got off or separate out, it is impossible to preferably play activity
Effect, it is necessary to be further degraded into low molecule oligosaccharide, physiologically active could be higher.
2nd, sea cucumber is a kind of marine product, and its enzymolysis liquid has very big extra large off-flavors, without processing, makes oral liquid very
Hardly possible is swallowed.Mainly there are three kinds of method processing at present, first, adding substantial amounts of sugar, reduce fishy smell.But extra large fishy smell material flavor
It is very strong, although certain fishy smell can be reduced by adding sugar, effect is not especially desirable, also, sugaring is too many, consumer
It is reluctant to receive；Second is first by enzymolysis liquid Macrodilution, to reduce fishy smell, then add a certain amount of sugar, reduce fishy smell.Mouthful
Take the sugar content of liquid lower than first method, while the also low many of fishy smell.But the drawbacks of this method is if to reach
Consumer is all allowed to receive to sugar content and fishy smell, it is necessary to high amount of dilution is carried out, so, active ingredient in oral liquid
Content becomes very low, is difficult to reach preferable effect after taking.The third is the inoculation yeast bacterium in sea cucumber hydrolysate, ferment
A part of fishy smell material can be utilized during female bacteria growing, reduces fishy smell.But there is also defect for this method, i.e. yeast
The growth of bacterium is influenceed by temperature, sea cucumber liquid composition etc., and its growth course is difficult to accurately control, to the producing level of fishy smell material
It cannot be guaranteed that every a collection of all consistent, therefore, the fishy smell that the sea cucumber liquid after fermentation process has removes better, and what is had is weaker,
Oral liquid prescription cannot be fixed, and product quality is difficult to ensure that.Moreover, some peculiar smell are also produced during yeast own metabolism
Material, not only eliminating fishy smell is unstable undesirable for the zymotic fluid after processing, also with fermentation peculiar smell beastly.Meanwhile
The nutritional ingredient such as original active peptide, amino acid, make use of by saccharomycete in sea cucumber hydrolysate, its bioactivity and health value
Also it is affected.
The content of the invention：
The purpose of the present invention is to overcome the shortcomings of above-mentioned prior art, and it is oral to provide a kind of stichopus japonicus rich in sea cucumber active polysaccharide
Liquid
It is a further object of the present invention to provide a kind of manufacture method of the stichopus japonicus oral liquid rich in sea cucumber active polysaccharide.
The active function of sea cucumber can not be preferably played present invention mainly solves existing holothurian oral liquid and mouthfeel is difficult to
The problem of reaching ideal effect.
The technical scheme is that：A kind of stichopus japonicus oral liquid rich in sea cucumber active polysaccharide, it is characterised in that by dry sea
Ginseng, complex enzyme, natural cover deodorization juice, sucrose, citric acid, malic acid and water are made；Described natural cover deodorization juice is by osmanthus
Skin, orange peel, anise and water are made.
The manufacture method of a kind of stichopus japonicus oral liquid rich in sea cucumber active polysaccharide of the present invention, it is characterised in that including such as
Lower processing step：
A dried sea-cucumbers are soaked, and dried sea-cucumber is first dipped in immersion 5-24 hours in pure running water, changes a water every 2-4 hours, often
Secondary water consumption for immersion is 3-15 times of sea cucumber weight；
B sea cucumbers are handled, and the sea cucumber after immersion, are splitted, and the silt for removing the internal organ of remaining and being wherein mingled with, clean, be drained and standby；
C sea cucumbers are shredded, and washed sea cucumber adds pure water by 3-12 times of dry weight, and is shredded in stirring in shredding machine；
D sea cucumbers are heated, and the sea cucumber of chopping is added in stainless steel jacketed pan, steam is started, heats while stirring, work as feed temperature
During up to 60-100 DEG C, stop heating, maintain 5-30 minutes；
E adds protease, and the pure water of 1-3 times of dried sea-cucumber weight will be added in the sea cucumber after heating, cooling water is passed through in interlayer
And agitator is started, when material temperature is down to 20-60 DEG C, load weighted protease 1398 is added while stirring, enzyme concentration is by every
100g dried sea-cucumbers add 1000-20000u protease；
F primary enzymolysis, after adding protease, feed liquid is sent into hydrolysis kettle, steam enters in interlayer, is incubated 42-45 DEG C, digests 5-
20 hours；
Cooling is heated after g primary enzymolysis, starts steam heating, after feed liquid is maintained 5 minutes up to 100 DEG C, is led to rapidly cold
But water cooling, makes feed liquid be down to less than 40 DEG C in 20 minutes in interlayer；
H adds glycosidase, adds α-Isosorbide-5-Nitrae glycosidase, adds while stirring, and enzyme concentration is pressed adds 200-2000u per 100g dried sea-cucumbers；
I secondary enzymolysis, after adding glycosidase, logical steam enters in hydrolysis kettle interlayer, is incubated 40-60 DEG C, digests 5-20 hours；
Cooling is heated after j secondary enzymolysis, steam heating is started, makes in hydrolysis kettle feed liquid up to 100 DEG C, it is rapid logical after maintaining 5 minutes
Cooling water cooling, makes feed liquid be down to less than 40 DEG C in 20 minutes in interlayer；
K coarse filtrations, by the feed liquid coarse filtration after cooling, obtain coarse filtration liquid；The sea of a small amount of non-complete hydrolysis, which is oozed, to be returned in hydrolysis kettle,
Together digested with next batch of material；
L ultrafiltration, coarse filtration liquid are standby through the ultrafilter ultrafiltration that molecular cut off is 3000-10000, ultrafiltrate； m are blent, by sea cucumber
Enzymolysis ultrafiltrate, natural cover deodorization juice, sugar acid solution once add, supplement pure water to design flow；
The preparation of described natural cover deodorization juice, anise, cassia bark, dried orange peel are crushed, after crossing 20 mesh sieves, soaked 4 hours
After be heated to boiling；After small fire micro-boiling 20 minutes, juice is filtered to obtain, filtered juice adds pure water, is supplemented to the amount of water before boiling；Obtain naturally
Shelter deodorization juice；
The preparation of described sugar acid solution, will sugar, water with the weight such as sugar is added in citrate malate acid, be heated to boiling, coarse filtration
Precipitated impurities therein are removed, obtain sugar acid solution；
N finished products, after the canned sealing of feed liquid blent, in 120 DEG C of cannery retorts, insulation sterilization 20 minutes, as finished product.
Further, the dried sea-cucumber soak time described in a steps is 12 hours；Each water consumption for immersion is the 8-10 of sea cucumber weight
Times.
Further, the sea cucumber described in step c adds pure water by 8 times of dry weight.
Further, the feed liquid heating-up temperature described in Step d is 80 DEG C, is maintained 15 minutes.
Further, the material temperature described in step e is down to 45 DEG C, and enzyme concentration is pressed adds 1000u protease per 100g dried sea-cucumbers.
Further, the enzymolysis described in f steps is 12 hours.
Further, the enzyme concentration described in h steps is pressed adds 500u glycosidases per 100g dried sea-cucumbers.
Further, the insulation described in i steps is 50 DEG C, is digested as 8 hours.
Further, the coarse filtration liquid described in l steps is 5000 through molecular cut off.
The present invention is to instruct, to make full use of Chinese herbal cuisine and biography in traditional herbal cuisine theory and modern food scientific theory
The experiences of system thousands of years of accumulation of health food and beverage, using advanced biological enzymolysis technology and natural cover technology for removing offensive smell formula, exploitation
That develops can be obviously improved the health food of immune function of human body.Sea cucumber category echinoderm, the U.S. for the ginseng being known as in ocean
Reputation.Trophic analysis shows that sea cucumber contains abundant and high-quality protein, additionally containing sterol, Triterpenoidss and abundant iodine,
Calcium, phosphorus etc. have the function that to promote and improve DNA, RNA synthesis capability in body beneficial to the inorganic elements of human body.In sea cucumber body
Contain abundant marine bioactivity polysaccharide --- aminohexose, mucoitin sulfate, u- fucoidin, have and significantly increase machine
Body immunity, block carcinogenicity fungi, aflatoxin carcinogenic activity effect.There are some researches show sea cucumber mucopolysaccharide
(HLMP) be a kind of very strong immunopotentiating agent, HLMP by activate body monokaryon --- macrophage system is made to play
With, to strengthen malignant disease patient immunologic function have extraordinary effect.Medicine clinical research shows, sea cucumber active polysaccharide system
Agent, it can play to body benefiting action, dyscrasia tumour patient especially low to body immunity after chemotherapy, can help to recover
Muscle power extends life cycle.Animal experiment study discovery, the active polysaccharide of sea cucumber extraction, in the delayed allergy to mouse
(DFH) raising to macrophage phagocytosis of mice, mouse antibodies are generated, and to mouse thymus index, spleen index
All have significantly in terms of influence and effectively act on, to mouse ascites knurl S-180 tumour inhibiting rate up to more than 70%.Clinical practice
It was found that there is good action to the generation of patient's leucocyte after chemotherapy and the increase of passive protective physical fitness.
Protease 1398 is the living things catalysis that a kind of catalytic proteins are hydrolyzed to peptide, the amino acid for being more easy to absorb etc.
Agent, it is the low molecular active peptide of amino acid and part that can make sea cucumber proteolysis.By degradation, it can not only make sea cucumber
Protein degradation is to more easily absorb the small-molecule substance utilized, and can make the active polysaccharide HLMP that is embedded in sea cucumber albumen and
Its property controlled group is fully exposed, it is easier to which direct efficient absorption is utilized and played a role.
α-Isosorbide-5-Nitrae glycosidase, it is the enzyme of a kind of special hydrolysis macromolecular polysaccharide, the mucopolysaccharide part water in sea cucumber can be made
Solve as low molecule active oligomeric sugar.
Sucrose assigns the more preferable mouthfeel of product as a kind of sweetening agent.
Anise, cassia bark, dried orange peel are a kind of natural flavourings, are coordinated with its appropriate ratio, natural cover deodorization juice is made can
With the unpleasant extra large fishy smell of masked out cucumber product, taste is allowed to more preferably, functional component content caused by avoiding Macrodilution
The problem of reduction.
A kind of manufacture method of stichopus japonicus oral liquid rich in sea cucumber active polysaccharide of the present invention is compared with the prior art
With prominent substantive distinguishing features and marked improvement, 1, using time sharing segment degradation technique, the later stage is explained in protease, is introduced
Glycosidases technology so that the sea cucumber liquid after degraded contains abundant Active Low Sugar；2nd, using natural cover deodorization technology
And formula, by using screening agent, activated oligomeric sugared content in oral liquid is ensure that, has reached preferable using effect.
Brief description of the drawings：
Fig. 1 is the process chart of the present invention.
Embodiment：
For a better understanding and implementation, providing specific embodiment below in conjunction with the accompanying drawings describes the present invention in detail；Illustrated embodiment
It is only used for explaining the present invention, is not intended to limit protection scope of the present invention.
Natural cover deodorization juice is to crush anistree 1.2g, cassia bark 1.5g, dried orange peel 6g, after crossing 20 mesh sieves, adds water 100ml to soak
Bubble is heated to boiling after 4 hours；After small fire micro-boiling 20 minutes, juice is filtered to obtain, filtered juice adds pure water, is supplemented to before boiling plus water
Amount.
Embodiment 1, referring to Fig. 1, by taking 1000ml oral liquids as an example, various raw material dosages are respectively：Dried sea-cucumber 100g, it is compound
Protease 10500u, natural cover deodorization juice 5ml, sucrose 150g, citric acid 1.5g, malic acid 1.0g, remaining is water.
A kind of manufacture method of stichopus japonicus oral liquid rich in sea cucumber active polysaccharide of the present invention, processing step are as follows：
1st, dried sea-cucumber 100g, is first dipped in pure running water and soaks 12 hours, and a water is changed every 2-4 hours, and immersion every time is used
Water is 8-10 times of dried sea-cucumber weight；
2nd, the sea cucumber after soaking, splits, and the silt for removing the internal organ of remaining and being wherein mingled with, cleans, be drained and standby；
3rd, washed sea cucumber adds pure water by 8 times of dry weight, and is shredded in stirring in shredding machine；
4th, the sea cucumber of chopping enters in stainless steel jacketed pan, starts steam, heats while stirring, when feed temperature is up to 80 DEG C, stops
Only heat, maintain 15 minutes；
5th, the pure water of 2 times of raw material dried sea-cucumber weight is added, cooling water is passed through in interlayer and starts agitator, reduces feed liquid temperature
Degree, when material temperature is down to 45 DEG C, adds the load weighted 10000u of protease 1398 while stirring；
6th, after enzyme-added, feed liquid is sent into hydrolysis kettle, a small amount of steam enters in interlayer, is incubated 42-45 DEG C, digests 12 hours；
7th, steam heating is started, makes in caldron feed liquid up to 100 DEG C, after maintaining 5 minutes, logical cooling water is in interlayer rapidly, cooling,
Feed liquid is set to be down to less than 40 DEG C in 20 minutes；
8 then add α-Isosorbide-5-Nitrae glycosidase, add while stirring, enzyme concentration 500u；
9th, after enzyme-added, lead to a small amount of steam and enter in hydrolysis kettle interlayer, be incubated 50 DEG C, digest 8 hours；
10th, steam heating is started, makes in caldron feed liquid up to 100 DEG C, after maintaining 5 minutes, logical cooling water is in interlayer rapidly, drop
Temperature, feed liquid is set to be down to less than 40 DEG C in 20 minutes；
11st, by the feed liquid coarse filtration after cooling, coarse filtration liquid is obtained；The sea of a small amount of non-complete hydrolysis, which is oozed, to be returned in hydrolysis kettle, with
One batch of material together digests；
12nd, coarse filtration liquid is standby through the ultrafilter ultrafiltration that molecular cut off is 5000, ultrafiltrate；
13rd, prepared by sugar acid solution, weighs sucrose 150g, citric acid 1.5g, malic acid 1.0g, adds 150ml water, is heated to boiling,
Coarse filtration removes precipitated impurities therein；
14th, sea cucumber is digested into ultrafiltrate, natural cover deodorization juice, sugar acid solution in the ratio of design once to add, supplement is pure
Water is to design flow；
15th, after the canned sealing of feed liquid blent, in 120 DEG C of cannery retorts, insulation sterilization 20 minutes, as finished product.
Embodiment 2, referring to Fig. 1, a kind of manufacture method of the stichopus japonicus oral liquid rich in sea cucumber active polysaccharide, processing step is such as
Under：
1st, dried sea-cucumber is first dipped in pure running water and soaked 5 hours, a water, each water consumption for immersion are changed every 2-4 hours
For 15 times of sea cucumber weight；
2nd, the sea cucumber after soaking, splits, and the silt for removing the internal organ of remaining and being wherein mingled with, cleans, be drained and standby；
3rd, washed sea cucumber adds pure water by 3 times of dry weight, and is shredded in stirring in shredding machine；
4th, the sea cucumber of chopping enters in stainless steel jacketed pan, starts steam, heats while stirring, when feed temperature is up to 60 DEG C, stops
Only heat, maintain 30 minutes；
5th, the pure water of 1 times of raw material sea cucumber weight is added, cooling water is passed through in interlayer and starts agitator, reduces feed temperature,
When material temperature is down to 20 DEG C, load weighted protease 1398 is added while stirring, and enzyme concentration is pressed adds 1000u per 100g dried sea-cucumbers
Protease；
6th, after enzyme-added, feed liquid is sent into hydrolysis kettle, a small amount of steam enters in interlayer, is incubated 42-45 DEG C, digests 20 hours；
7th, steam heating is started, after feed liquid is maintained 5 minutes up to 100 DEG C, logical cooling water is in interlayer rapidly, cooling,
Feed liquid is set to be down to less than 40 DEG C in 20 minutes；
8 and then α-Isosorbide-5-Nitrae glycosidase is added, added while stirring, enzyme concentration, which is pressed, adds 2000u per 100g dried sea-cucumbers；
9th, after enzyme-added, lead to a small amount of steam and enter in hydrolysis kettle interlayer, be incubated 40 DEG C, digest 20 hours；
10th, steam heating is started, after feed liquid is maintained 5 minutes up to 100 DEG C, logical cooling water is in interlayer rapidly, cooling,
Feed liquid is set to be down to less than 40 DEG C in 20 minutes；
11st, by the feed liquid coarse filtration after cooling, coarse filtration liquid is obtained；The sea of a small amount of non-complete hydrolysis, which is oozed, to be returned in hydrolysis kettle, with
One batch of material together digests；
12. coarse filtration liquid is standby through the ultrafilter ultrafiltration that molecular cut off is 3000, ultrafiltrate；
13. preparing sugar acid solution, sucrose, citric acid, malic acid are weighed, the water of the weight such as addition and sugar, is heated to boiling, coarse filtration removes
Go precipitated impurities therein；
14th, sea cucumber is digested into ultrafiltrate, natural cover deodorization juice, sugar acid solution in the ratio of design once to add, supplement is pure
Water is to design flow；
15th, after the canned sealing of feed liquid blent, in 120 DEG C of cannery retorts, insulation sterilization 20 minutes, as finished product.
Embodiment 3, referring to Fig. 1, a kind of manufacture method of the stichopus japonicus oral liquid rich in sea cucumber active polysaccharide, processing step is such as
Under：
1st, dried sea-cucumber is first dipped in pure running water and soaked 24 hours, a water, each water consumption for immersion are changed every 2-4 hours
For 3 times of sea cucumber weight；
2nd, the sea cucumber after soaking, splits, and the silt for removing the internal organ of remaining and being wherein mingled with, cleans, be drained and standby；
3rd, washed sea cucumber adds pure water by 12 times of dry weight and shredded in stirring in shredding machine；
4th, the sea cucumber of chopping enters in stainless steel jacketed pan, starts steam, heats while stirring, when feed temperature is up to 100 DEG C, stops
Only heat, maintain 5 minutes；
5th, to when, add the pure water of 3 times of raw material sea cucumber weight, be passed through cooling water in interlayer and start agitator, reduce feed liquid
Temperature, when material temperature is down to 60 DEG C, load weighted protease 1398 is added while stirring, enzyme concentration is pressed to be added per 100g dried sea-cucumbers
20000u protease；
6th, after enzyme-added, feed liquid is sent into hydrolysis kettle, a small amount of steam enters in interlayer, is incubated 42-45 DEG C, digests 5 hours；
7th, steam heating is started, after feed liquid is maintained 5 minutes up to 100 DEG C, logical cooling water is in interlayer rapidly, cooling,
Feed liquid is set to be down to less than 40 DEG C in 20 minutes；
8 and then α-Isosorbide-5-Nitrae glycosidase is added, added while stirring, enzyme concentration, which is pressed, adds 200u per 100g dried sea-cucumbers；
9th, after enzyme-added, lead to a small amount of steam and enter in hydrolysis kettle interlayer, be incubated 60 DEG C, digest 5 hours；
10th, steam heating is started, after feed liquid is maintained 5 minutes up to 100 DEG C, logical cooling water is in interlayer rapidly, cooling,
Feed liquid is set to be down to less than 40 DEG C in 20 minutes；
11st, by the feed liquid coarse filtration after cooling, coarse filtration liquid is obtained.The sea of a small amount of non-complete hydrolysis, which is oozed, to be returned in hydrolysis kettle, with
One batch of material together digests；
12nd, coarse filtration liquid is standby through the ultrafilter ultrafiltration that molecular cut off is 10000, ultrafiltrate；
13. the preparation of sugar acid solution：Sugar, citric acid, malic acid are weighed, the water of the weight such as addition and sugar, is heated to boiling, coarse filtration
Remove precipitated impurities therein；
14th, sea cucumber is digested into ultrafiltrate, natural cover deodorization juice, sugar acid solution in the ratio of design once to add, supplement is pure
Water is to design flow；
15th, after the canned sealing of feed liquid blent, in 120 DEG C of cannery retorts, insulation sterilization 20 minutes, as finished product.
Claims (10)
1. a kind of stichopus japonicus oral liquid rich in sea cucumber active polysaccharide, it is characterised in that gone by dried sea-cucumber, complex enzyme, natural cover
Raw meat juice, sucrose, citric acid, malic acid and water are made；Described natural cover deodorization juice is by cassia bark, orange peel, anise and water system
Into.
2. the manufacture method of a kind of stichopus japonicus oral liquid rich in sea cucumber active polysaccharide of claim 1, it is characterised in that including such as
Lower processing step：
A dried sea-cucumbers are soaked, and dried sea-cucumber is first dipped in immersion 5-24 hours in pure running water, changes a water every 2-4 hours, often
Secondary water consumption for immersion is 3-15 times of sea cucumber weight；
B sea cucumbers are handled, and the sea cucumber after immersion, are splitted, and the silt for removing the internal organ of remaining and being wherein mingled with, clean, be drained and standby；
C sea cucumbers are shredded, and washed sea cucumber adds pure water by 3-12 times of dry weight, and is shredded in stirring in shredding machine；
D sea cucumbers are heated, and the sea cucumber of chopping is added in stainless steel jacketed pan, steam is started, heats while stirring, work as feed temperature
During up to 60-100 DEG C, stop heating, maintain 5-30 minutes；
E adds protease, and the pure water of 1-3 times of dried sea-cucumber weight will be added in the sea cucumber after heating, cooling water is passed through in interlayer
And agitator is started, when material temperature is down to 20-60 DEG C, load weighted protease 1398 is added while stirring, enzyme concentration is by every
100g dried sea-cucumbers add 1000-20000u protease；
F primary enzymolysis, after adding protease, feed liquid is sent into hydrolysis kettle, steam enters in interlayer, is incubated 42-45 DEG C, digests 5-
20 hours；
Cooling is heated after g primary enzymolysis, starts steam heating, after feed liquid is maintained 5 minutes up to 100 DEG C, is led to rapidly cold
But water cooling, makes feed liquid be down to less than 40 DEG C in 20 minutes in interlayer；
H adds glycosidase, adds α-Isosorbide-5-Nitrae glycosidase, adds while stirring, and enzyme concentration is pressed adds 200-2000u per 100g dried sea-cucumbers；
I secondary enzymolysis, after adding glycosidase, logical steam enters in hydrolysis kettle interlayer, is incubated 40-60 DEG C, digests 5-20 hours；
Cooling is heated after j secondary enzymolysis, steam heating is started, makes in hydrolysis kettle feed liquid up to 100 DEG C, it is rapid logical after maintaining 5 minutes
Cooling water cooling, makes feed liquid be down to less than 40 DEG C in 20 minutes in interlayer；
K coarse filtrations, by the feed liquid coarse filtration after cooling, obtain coarse filtration liquid；The sea cucumber of a small amount of non-complete hydrolysis is returned in hydrolysis kettle,
Together digested with next batch of material；
L ultrafiltration, coarse filtration liquid are standby through the ultrafilter ultrafiltration that molecular cut off is 3000-10000, ultrafiltrate； m are blent, by sea cucumber
Enzymolysis ultrafiltrate, natural cover deodorization juice, sugar acid solution once add, supplement pure water to design flow；
The preparation of described natural cover deodorization juice, anise, cassia bark, dried orange peel are crushed, after crossing 20 mesh sieves, soaked 4 hours
After be heated to boiling；After small fire micro-boiling 20 minutes, juice is filtered to obtain, filtered juice adds pure water, is supplemented to the amount of water before boiling；Obtain naturally
Shelter deodorization juice；
The preparation of described sugar acid solution, the water with the weight such as sugar will be added in sugar, citric acid and malic acid, is heated to boiling, thick mistake
Precipitated impurities therein are filtered out, obtain sugar acid solution；
N finished products, after the canned sealing of feed liquid blent, in 120 DEG C of cannery retorts, insulation sterilization 20 minutes, as finished product.
3. a kind of manufacture method of stichopus japonicus oral liquid rich in sea cucumber active polysaccharide according to claim 2, its feature exist
In the dried sea-cucumber soak time described in a steps is 12 hours；Each water consumption for immersion is 8-10 times of sea cucumber weight.
4. a kind of manufacture method of stichopus japonicus oral liquid rich in sea cucumber active polysaccharide according to claim 2, its feature exist
In the sea cucumber described in step c adds pure water by 8 times of dry weight.
5. a kind of manufacture method of stichopus japonicus oral liquid rich in sea cucumber active polysaccharide according to claim 2, its feature exist
In the feed liquid heating-up temperature described in Step d is 80 DEG C, is maintained 15 minutes.
6. a kind of manufacture method of stichopus japonicus oral liquid rich in sea cucumber active polysaccharide according to claim 2, its feature exist
In the material temperature described in step e is down to 45 DEG C, and enzyme concentration is pressed adds 1000u protease per 100g dried sea-cucumbers.
7. a kind of manufacture method of stichopus japonicus oral liquid rich in sea cucumber active polysaccharide according to claim 2, its feature exist
In the enzymolysis described in f steps is 12 hours.
8. a kind of manufacture method of stichopus japonicus oral liquid rich in sea cucumber active polysaccharide according to claim 2, its feature exist
In the enzyme concentration described in h steps is pressed adds 500u glycosidases per 100g dried sea-cucumbers.
9. a kind of manufacture method of stichopus japonicus oral liquid rich in sea cucumber active polysaccharide according to claim 2, its feature exist
In the insulation described in i steps is 50 DEG C, is digested as 8 hours.
10. a kind of manufacture method of stichopus japonicus oral liquid rich in sea cucumber active polysaccharide according to claim 2, its feature exist
In coarse filtration liquid described in l steps is 5000 through molecular cut off.
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