Bioprocess production of sea cucumber rice wine and characterization of functional components and antioxidant activities

A new production bioprocess for sea cucumber rice wine (SCRW) was established. The traditional production technology of Chinese rice wine was combined with addition of sea cucumber hydrosylates. The optimal enzymatic conditions of sea cucumber and the fermentation process of SCRW were determined. The weight of sea cucumber enzymatic hydrolysates was 2.5% of millet while cooking the millet. SCRW contained abundant free amino acids (30 total at 1,681.216 mg/L), oligosaccharides (4 total at 10,999.380 mg/L), total phenols (658.850 mg/L), and mineral elements (9 total at 1,911.353 mg/kg), and an antioxidant activity, all of which were higher than for control rice wine (CRW). Galactosamine and glucuronic acid, both sea cucumber polysaccharides, were present in SCRW, but not in CRW.