海参口服液的生产工艺研究

Study on the Producing Process of Oral Liquid Made with Trepan

海参口服液的制作工艺是,先将海参搅碎,然后加酶水解,脱色,再加稳定剂并对风味进行调配,最后杀菌灌装。通过单因素试验分析确定了加酶水解、脱色、风味调配以及改善稳定性的最佳工艺条件。结果表明,水解工艺中最佳加水量为海参质量的20倍,加酶量为海参质量的1.5%,水解温度为45℃,水解时间为12 h;脱色工艺中活性炭的最佳使用量为水解液质量的3%;风味调配中白砂糖的最适添加量为7%~8%;改善稳定性的最佳工艺是添加0.5%黄原胶。

The process of oral liquid made with trepang is that firstly the comminuted trepang was hydrolyzed with enzyme and decolorized, then the stabilizer was added into and the flavor mixed at the same time, at last sterilize and fill it into the jar. The hydrolyzation, decolofization, mixing of flavor and the improvement of stability are analyzed by single factor experiments and the optimal conditions were confirmed. The results show the optimal test parameters were that the amount of water was 20 times of trepang＇s quality; amount of enzyme was 1.5%; hydrolyzation temperature was 45℃; hydrolyzation time was 12 h. The amount of activated charcoal was 3% of the hydrolyzed solution, and the recruitment of sucrose is 7%-8%. The optimal process of improving the stability was that adding 0.5% xanthan gum.