Study On The Processing Technology Of Jellyfish Beverage

Jellyfish (Rhopilema esculentum) is one of the most important fishery resource in China, which has the high economic, nutritional and medicinal value.In recent years because of the development of aquaculture and marine eutrophication and so on, the productivity of the jellyfish are large. But the jellyfish are perishable, so it will be autolysis and not easily preserved in the room temperature. At present, the processing methods of jellyfish is relatively simple. mainly processed into jellyfish skin and other products using traditional curing methods, as well as with a small amount processed into fresh and Instant products. The traditional process commonly used the "three second alum salt" curing process, which makes the finished product contains a lot of aluminum elements that harm to human body, so security has been restricting the development of product and has been the industry bottlenecks. So it is necessary to develop a new method to reduce or eliminate the use of alum to improve the utilization and safety of the jellyfish. this paper study on the processing technology of jellyfish beverage, to increase the safety of jellyfish products; to produce high-valued functional food and medicine. to increase the jellyfish deep processing methods, to increase the utilization and economic value.The main compositions of jellyfish were determined. Moisture content of fresh jellyfish was above 96%. Contents of crude protein, mucopolysaccharides, fat and ash iof jellyfish umbrella were about 2.08%,0.02%,0.04% and 0.6%。Study the enzymatic process of jellyfish by the degree of hydrolysis to determine the enzyme, and study the optimal conditions of enzymatic hydrolysis by single factor, orthogonal experimente.The study shows that the hydrolysates by trypsin exhibited the high drgree of hydrolysis (DH) and hydrolysis is19.17%, so trypsin was the suitable.Trypsin was selected to hydrolyze at pH 7.5,45℃, enzyme-to-substrate ratio ([E]/[S]) 255U/ml;5.5 hours, and the hydrolysis is 24.59%.Study the desalting methods of jellyfish protein hydrolyzate by the conditions of desalination rate and protein recovery rate to get the best desalting method. The results shows that dialysis has high desalination rate but low protein recovery rate, Ion exchange are not ideal for desalination rate and protein recovery rate, they are only 73.6% and 51.3%, ultrafitration can achieve high protein recovery rate(94.7%) and high desalination rate(91%), The ultrafiltration desalination process:the pressure is 1.6Mpa, the total volume is 11 times the protein hydrolyzate.Study the deodorization process of jellyfish protein hydrolyzate by smell as sensory evaluation.The results showed that:the best deodorization method combined with yeast and activated carbon, the method is first use activated carbon, the conditions for carbon addition of 0.1%, temperature 50℃, reaction time 30 min, filter,And then use yeast, condition for the addition of yeast extract 0.03%, temperature 25℃, reaction time 35 min. The sensory evaluation value is 2.3, the nitrogen rate was 85.5%.Study the deployment process of jellyfish beverage, the progress which use 0.15% CMC-Na,0.04% xanthan gum and konjac gum and compound 3-2; 10% the sugar; and 0.04% citric acid. Jellyfish beverage test shows that it has qualified health indicators, the results of sensory evaluation said that the product was pale yellow, with orange aroma, uniform morphology, no impurities, refreshing taste.