Decolorization Technology And Product Development Of Sea Cucumber Cooking Liquid

The processing of sea cucumbers produces a large amount of cooking liquor,which is rich in polysaccharides,saponins and other functional active ingredients,but the cooking liquor contains water-soluble pigments,and these pigments make the products processed from the cooking liquor have a great impact on the senses,therefore,it is necessary to decolorize the cooking liquor of sea cucumbers.In this thesis,we used macroporous resin method to decolorize sea cucumber boiling liquid,analyzed the composition and structure of polysaccharides before and after decolorization,and carried out the development of multifunctional drink for sea cucumber and plant design.The main research results are as follows:Firstly,the decolorization of sea cucumber cooking liquor was carried out by macroporous resin method and hydrogen peroxide method respectively,and it was found that the decolorization effect of using macroporous resin method on sea cucumber cooking liquor was better than that of hydrogen peroxide method.Eight resins,D101,AB-8,D296 R,D392,D290,D301 R,DM21 and NKA-9,were selected to decolorize the sea cucumber cooking liquor,and the best resin D296 R was selected by the decolorization rate and polysaccharide retention rate.The results of the single-factor test showed that D296 R had the best decolorization effect on the sea cucumber cooking liquor with the decolorization rate of 71.98±0.35 % and the polysaccharide retention rate of 74.73±0.29 % when the decolorization conditions were 4 h,45℃ and 0.25 g/m L of resin.The effect of resin dosage > temperature > time on the decolorization effect was obtained by orthogonal test,and when the dosage of resin D296 R was 0.25 g/m L,temperature 45℃ and time 5 h,the decolorization rate of sea cucumber cooking solution reached 74.14±0.61 % and the retention rate of polysaccharide was 80.48±0.50 %.The polysaccharide fractions were extracted from the undecolorized sea cucumber cooking liquor,decolorized by resin and decolorized by hydrogen peroxide method,respectively,and the structures and antioxidant activities of the three polysaccharides were analyzed.The results of monosaccharide composition showed that the monosaccharide composition of polysaccharides from the undecolorized sea cucumber steaming liquor was rockulose > mannose > glucosamine > glucose > galactose >glucuronic acid > aminogalactose > galacturonic acid > arabinose,in which the content of rockulose was 45.24 % and the content of mannose was 22.89 %,and the monosaccharide composition of polysaccharides from the steaming liquor by resin decolorization method was similar to that of polysaccharides from the undecolorized sea cucumber steaming liquor.The monosaccharide composition of the polysaccharides in the decolorized sea cucumber cooking liquor by the hydrogen peroxide method changed significantly,with the mannose content increasing to 47.22 %,and the content of rockulose decreasing to 28.28 %,while glucuronic acid,galacturonic acid and amino galactose were not detected.The infrared spectrograms showed that all three polysaccharides contained fucose methyl and acetamido.The thermodynamic properties of the polysaccharides were analyzed by DSC,and all three sea cucumber cooking liquor polysaccharides had an absorbing peak and an exothermic peak,and the absorbing peaks of the three polysaccharides were similar,but the exothermic peak of the resin-decolorized sea cucumber cooking liquor polysaccharide was 280.58℃,and the exothermic peak of the hydrogen peroxide extracted polysaccharide was 259.80℃,both of which were significantly higher than the exothermic peak of the undecolorized sea cucumber cooking liquor polysaccharide 252.50℃,indicating that the thermal stability of the polysaccharide extracted by the resin decolorization method was the highest and the thermal stability of the polysaccharide extracted by the undecolorized method was the lowest.The results of in vitro antioxidant activity showed that the DPPH scavenging rate of the polysaccharide extracted from sea cucumber cooking liquor by resin decolorization method was higher than that of the polysaccharide extracted from sea cucumber cooking liquor by hydrogen peroxide method,with the highest DPPH scavenging rate of 77.6 %.The results were similar for the polysaccharides extracted from the boiling solution of sea cucumber by both decolorization methods,so the antioxidant activity of polysaccharides extracted by resin decolorization method was higher than those extracted by hydrogen peroxide method.The decolorized sea cucumber cooking liquid was used as raw material,and honey,hawthorn and licorice were used as auxiliary ingredients in a certain ratio to develop a functional drink for sea cucumber.Through single-factor test and orthogonal test,combined with sensory score and extreme difference analysis,the sensory effects of the three factors on the formulation of sea cucumber functional drink were in descending order: hawthorn > honey > licorice,with the addition amounts of 3 %,2 % and 1.5 %,respectively.The developed sea cucumber functional drink had the fragrance of licorice and the taste was moderately sweet and sour.Based on the actual situation and demand of the enterprise,the plant design of sea cucumber functional drink with annual capacity of 750 t was carried out.By drawing the general plan of the plant,production process flow chart,comprehensive design and analysis research on material accounting,equipment selection,staffing,equipment footprint,cost and profit estimation,etc.were conducted.The total project investment is expected to be 39.10 million RMB,the annual cost estimate is 60.068 million RMB,the annual enterprise net profit is 44.948 million RMB,the net profit rate is 37.45 %,and the payback period is 4.09 years.