CN114504083A - 一种海参肠子的加工方法 - Google Patents
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Abstract
本发明公开了一种海参肠子的加工方法，将海参肠打浆后加入饮用水、蜂蜜和菌剂，在25‑35℃下发酵7‑15天，然后发酵产物分离即得；本发明选择的菌剂由可以高效繁殖，具有很强的抗氧化能力，发酵形成小肽、寡糖、小分子有机酸，发酵过程改善了口感和风味，促进吸收，具有抗衰老作用，可通过清除自由基、对延缓衰老有显著功效，另外菌剂发酵后产生的乳酸、细菌素有利于产品保鲜，产生的维生素、游离氨基酸则进一步提升了其营养价值，有利于改善肌体免疫力，扩展其在肌肤修复上的应用范围；固态产品中含有丰富的胶原蛋白可补充皮肤营养，修复受损肌肤，女性服用可除皱抗斑，嫩肤养颜。
Description
技术领域
本发明涉及一种海参肠子的加工方法。
背景技术
海参肠子是海参的消化器官，长期以来没有得到很好的加工利用，其加工也只是物理加工和极少数的酶解法加工，虽然有一定的应用，但生产成本高、应用功效较低，无法有效对海参肠子种的生物活性物质进行吸收利用。
发明内容
本发明要解决的技术问题是克服现有技术中海参肠子加工较为简略，利用效率较低的缺陷，提供一种海参肠子的加工方法。
为了解决上述技术问题，本发明提供了如下的技术方案：
一种海参肠子的加工方法，包括以下步骤：
S1、将海参肠子经匀浆机打碎制备成肠浆；
S2、向肠浆中加入饮用水、蜂蜜和菌剂，以质量分数计，当饮用水的用量为1时，肠浆的添加量为30-90%，蜂蜜的添加量为1-5%，菌剂的加入量为1-5%；
S3、在25-35℃下发酵7-15天；
S4、发酵产物的分离：
1）采用蝶式离心机离心分离，去除较大颗粒；
2）利用膜分离技术截留不同大小分子，取500D、500-1000D和1000D以上部分备用，制成三种不同规格的液态产品；
3）固体部分经60-105摄氏度烘干，磨成粉作为固态产品。
优选的，发酵罐的加液量为容积的2/3。
进一步的，菌剂由嗜酸乳杆菌、鼠李糖乳杆菌和干酪乳杆菌按照重量比为2：1:2制成。
为了寻找合适的益生菌完成的发酵，分别以生的和熟的海参肠子为原料进行富集培养，以10-50g/L的果糖为碳源，100-500g/L的海参肠子干粉为氮源。温度30-45℃，静置和100rpm交替各培养24h。在温度30-45℃，静置和100rpm交替各培养24h。做九轮培养后稀释分离，划线纯化后鉴定出鼠李糖乳杆菌和干酪乳杆菌。为了提高活菌数，发明人引入了嗜酸乳杆菌。优选的，所述的嗜酸乳杆菌的嗜酸乳杆菌为保藏编号为CCTCC NO:M2016429和CGMCC No.12453按照质量比为3～5:1的混合物；所述的鼠李糖乳杆菌为保藏编号为CGMCCNO15573的菌株；所述的干酪乳杆菌为CCTCC NO:M2016431的菌株。需要说明的是，本专利不涉及生物材料的保藏，以上菌株均为现有技术中已公开的菌株。
有益效果
本发明选择的菌剂由嗜酸乳杆菌、鼠李糖乳杆菌和干酪乳杆菌按照重量比为2：1:2制成，并对各菌株的具体菌株做出了限定，确保各个菌株能够快速形成优势菌群，各菌种之间合理配伍，共生协调，互不拮抗，菌剂具有较强的耐受性，可以高效繁殖，活菌数高，强力去除胆固醇，具有很强的抗氧化能力，其发酵上清液对DPPH·和羟基自由基的清除率高达95%以上，最终所得产品进行筛分，分别获得三种不同规格的液态产品和一种固态产品。液态产品中的海参肠子蛋白质，多糖和脂类大分子得到转化，形成了小肽、寡糖、小分子有机酸，发酵过程改善了口感和风味，促进吸收，具有抗衰老作用，可通过清除自由基、对延缓衰老有显著功效，另外菌剂发酵后产生的乳酸、细菌素有利于产品保鲜，产生的维生素、游离氨基酸则进一步提升了其营养价值，有利于改善肌体免疫力，扩展其在肌肤修复上的应用范围；固态产品中含有丰富的胶原蛋白可补充皮肤营养，修复受损肌肤，女性服用可除皱抗斑，嫩肤养颜。
具体实施方式
以下对本发明的优选实施例进行说明，应当理解，此处所描述的优选实施例仅用于说明和解释本发明，并不用于限定本发明。
实施例
一种海参肠子的加工方法，包括以下步骤：
S1、将海参肠子经匀浆机打碎制备成肠浆；
S2、向肠浆中加入饮用水、蜂蜜和菌剂，以质量分数计，当饮用水的用量为1时，肠浆的添加量为30-90%，蜂蜜的添加量为1-5%，菌剂的加入量为1-5%，发酵罐的加液量为容积的2/3；菌剂由嗜酸乳杆菌、鼠李糖乳杆菌和干酪乳杆菌按照重量比为2：1:2制成；
嗜酸乳杆菌的嗜酸乳杆菌为保藏编号为CCTCC NO:M2016429和CGMCC No.12453按照质量比为3～5:1的混合物；所述的鼠李糖乳杆菌为保藏编号为CGMCCNO15573的菌株；所述的干酪乳杆菌为CCTCC NO:M2016431的菌株；
S3、在25-35℃下发酵7-15天；
S4、发酵产物的分离：
1）采用蝶式离心机离心分离，去除较大颗粒；
2）利用膜分离技术截留不同大小分子，取500D、500-1000D和1000D以上部分备用，制成三种不同规格的液态产品；
3）固体部分经60-105摄氏度烘干，磨成粉作为固态产品。
将本实施例制备的三种不同规格的液态产品和固态产品用小鼠做急性毒性试验和慢性毒性试验，并测试小鼠的的反应情况、死亡情况和检测血液指
标--血红蛋白(Hb)、白细胞计数(WBC)、天门冬氨酸氨基转移酶(AST)，在实验中发现各组小鼠无一死亡，与对照组小鼠比较均无明显差异，小鼠的血液检测，也无明显变化，表明本申请制备的药物组合物在使用时未见毒性反应，其应用安全。
将本实施例制备的三种不同规格的液态产品和固态产品分别连续口服2个月，利用黑色素和血红素测定仪测定皮肤的黑色素和血红色素的含量，且使用目测法进行抗斑养颜，提高免疫力测试。选取100名临床观察病例，症状表现为：皮肤松弛、油腻、颜色暗淡、出现雀斑、红痘，其中男30名，女性70名(年龄35-60岁)。
效果(1～3分，疗效很明显；4～6分，疗效明显；7～10分，疗效不明显)，服用一个月
后的效果如下表所示：
| 评价指标 | 服用前 | 服用后 | 效果打分 |
| 黑色素含量 | 192.2 | 159.3 | 9 |
| 红色素含量 | 300.1 | 260.6 | 8 |
| 祛斑效果 | 6 | ||
| 补水效果 | 5 |
最后应说明的是：以上所述仅为本发明的优选实施例而已，并不用于限制本发明，尽管参照前述实施例对本发明进行了详细的说明，对于本领域的技术人员来说，其依然可以对前述各实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (6)
1.一种海参肠子的加工方法，其特征在于，包括以下步骤：
S1、将海参肠子经匀浆机打碎制备成肠浆；
S2、向肠浆中加入饮用水、蜂蜜和菌剂，以质量分数计，当饮用水的用量为1时，肠浆的添加量为30-90％，蜂蜜的添加量为1-5％，菌剂的加入量为1-5％；
S3、在25-35℃下发酵7-15天；
S4、发酵产物的分离：
1)采用蝶式离心机离心分离，去除较大颗粒；
2)利用膜分离技术截留不同大小分子，取500D、500-1000D和1000D以上部分备用，制成三种不同规格的液态产品；
3)固体部分经60-105摄氏度烘干，磨成粉作为固态产品。
2.如权利要求1所述的海参肠子的加工方法，其特征在于，发酵罐的加液量为容积的2/3。
3.如权利要求1所述的海参肠子的加工方法，其特征在于，菌剂由嗜酸乳杆菌、鼠李糖乳杆菌和干酪乳杆菌按照重量比为2：1:2制成。
4.如权利要求3所述的海参肠子的加工方法，其特征在于，所述的嗜酸乳杆菌的嗜酸乳杆菌为保藏编号为CCTCC NO:M2016429和CGMCC No.12453按照质量比为3～5:1的混合物。
5.如权利要求3所述的海参肠子的加工方法，其特征在于，所述的鼠李糖乳杆菌为保藏编号为CGMCCNO15573的菌株。
6.如权利要求3所述的海参肠子的加工方法，其特征在于，所述的干酪乳杆菌为CCTCCNO:M2016431的菌株。
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