| In this paper,the basic nutritive components of Zhoushan Cucumaria japonicafrom the East China Sea were determined,and the basic characteristics of its epidermis protein were studied by means of a systematic study of its epidermal protein.On this basis,papain and flavor enzyme were used to hydrolyze and tenderize them,and the shelf life of vacuum packaging light ginseng was discussed,and the preparation process of photoginseng protein powder was also studied.The findings are as follows:1.The content of Cucumaria japonica protein is high,mainly collagen protein,among which the content of Cucumaria japonica protein is 52.38%.The content of vitamin E is the most abundant,and the content of vitamin E is 221.2 mg/kg,the mineral element content of Cucumaria japonica is high,and the species is rich.The content of iron is significantly higher than that of sea cucumber,which is a good food source for anemia patients,the content of lead and arsenic in Cucumaria japonica is low,it is a kind of green natural food,it contains rich flavor amino acids,but the protein score is low.Cucumaria japonica contains 23 kinds of fatty acids,mainly monounsaturated fatty acids and polyunsaturated fatty acids,the contents of which are34.92%-30.77%.The light ginseng also contains active saponins,which has certain medicinal value.There are typicalαchain andβchain with molecular weight of 98kDa-102 kDa,respectively,butγchain is not separated.2.The results of tenderization process showed that papain and flavor enzyme as compound enzyme preparation had the characteristics of high hydrolysis degree and good enzymatic hydrolysis effect,and the technological parameters of complex enzymatic hydrolysis were 4g/100mL and 40℃,respectively.The composite ratio is1:1,the enzyme amount is 6×10~3 IU100 mL/L,pH 7,the time is 1 h.The Cucumaria japonica epidermal protein muscle fiber treated by this process has been changed from the original dense to loose,and the texture index such as photo-ginseng shear force has been optimized to reach the goal of enzymatic tenderization.The content of photoginseng saponins increased significantly after tenderization,indicating that the tenderization process had no effect on the medicinal value of ginseng.3.The results of shelf life study showed that Pseudomonas is the specific spoilage bacteria that cause the product of cold boiled ginseng.The shelf life prediction model based on Gompertz equation can better predict the shelf life of Panax lucidum stored at-180℃.However,the shelf-life model is based on the first-order model,which can only reflect the change of the total number of colonies at a certain temperature,and the establishment of the second-order model becomes the follow-up work in the future.4.The Cucumaria japonica protein powder was prepared by using the tenderized it as raw material.It was determined that the best enzymatic hydrolysis parameters were 6 g of flavor enzyme per 100g light ginseng meat surimi and 50℃of enzymatic hydrolysis temperature.The enzymatic hydrolysis pH 6.5,enzymatic hydrolysis time 4 h,distilled water 2500mL,the molecular weight of 80%of the product in the enzymatic hydrolysis solution was in the range of 100-1000oligopeptide molecular weight,the spray drying conditions of photoginseng enzymatic hydrolysis solution were as follows:feed concentration 25,inlet air temperature 180℃,feed temperature 30℃,The feed rate was 12 mL/min,and the protein,fat and carbohydrate contents of the protein,fat and carbohydrate prepared by the process parameters were slightly lower than those of the Nutrilite protein powder sold on the market,but the saponins content was not only higher than that of Nutrilet,but also significantly higher than that of raw materials and tenderized ginseng.The content of mineral elements such as NaOCaCa-Fe was also higher than that of Nutrilite protein powder,but the content of collagen in photoginseng was much higher than that of Nutrilite protein powder,which resulted in the lower quality of photoginseng protein powder than that of Nutrilite protein powder. |
