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Method for manufacturing oyster amino acid energy drinks

A technology of oyster amino acid and production method, which is applied in the field of oyster amino acid functional beverage and achieves the effects of high nutritional value, low cost and simple production method

Inactive Publication Date: 2009-09-23
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition to being eaten fresh, oysters are mainly processed into dried dried oysters and seasoning oyster sauce. Some people also develop oysters into health food and curative products that supplement vitamins and trace elements. need to be further developed and utilized

Method used

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Examples

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Effect test

Embodiment Construction

[0006] The present invention realizes through the following measures:

[0007] 1) Wash live oysters to remove surface mud and dirt, open the cover, and take out the soft body. Take a certain weight of the soft body of the oyster and repeatedly beat it into a slurry for 5 times, then measure the volume.

[0008] 2) Add 3 times the amount of water according to the volume of oyster soft body slurry and stir evenly.

[0009] 3) Add 2 to 2.5 times the volume of the mixture formed by mixing the extraction solvent oil and ethyl acetate at a ratio of 1:4 and stir at 300 to 360 r / min for 2 to 2.5 hours to degrease.

[0010] 4) Centrifuge to recover and extract the solvent oil-ethyl acetate mixture, take the aqueous solution and the precipitate and stir at 300-360r / min evenly.

[0011] 5) According to the total volume of step 4), add hydrochloric acid to reach 5-5.5 mol / L, and heat to 80-83° C. while stirring at 300-360 r / min. Stop stirring for 5 minutes, record the position of the l...

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PUM

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Abstract

The invention relates to a method for manufacturing oyster amino acid energy drinks, comprising the steps as follows: making the edible part of the oyster into paste shape, adding appropriate amount of water and extracting solvent oil-ethyl acetate miscible liquids for stirring to remove fishy smell; centrifuging to take aqueous solution and precipitate to stir evenly; adding hydrochloric acid to hydrolyze to obtain mixed amino acid aqueous solution, then adding #6 light petrol for stirring to remove fishy smell, centrifuging to collect mixed amino acid aqueous solution for vacuum concentration to obtain mixed amino acid aqueous solution; adding sterile water to dilute mixed amino acid aqueous solution and neutralizing with sodium hydroxide to obtain mixed amino acid mother solution, adding sterile water to dilute to a concentration of 3-5 permillage of amino acid, and adding appropriate amount of calcium lactate and menadione sodium bisulfite D2 to prepare into products. The invention has the advantage that the economic benefit is improved by over 20 times compared with the oysters that are sold with shells; besides, the oyster amino acid energy drinks has pure taste, high nutritional value, simple production method and low cost.

Description

technical field [0001] The invention relates to a production method of oyster amino acid functional drink. Background technique [0002] There are abundant natural resources of oysters along the coast of our country, coupled with the rapid development of artificial aquaculture in recent years, the national oyster output in 2006 reached 3.89 million tons. Its soft body is rich in protein and umami substances, delicious in taste, and loved by people. In addition to being eaten fresh, oysters are mainly processed into dried dried oysters and seasoning oyster sauce. Some people also develop oysters into health food and curative products that supplement vitamins and trace elements. need to be further developed and utilized. Contents of the invention [0003] The purpose of the present invention is to provide a production method of oyster amino acid functional drink. The soft part of the oyster is beaten into a slurry, an appropriate amount of water is added and the solvent oi...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L1/33A23L1/305A23L2/66A23J3/04A23L33/175
Inventor 方富永宋文东苗艳丽李思东杜建喜郝心敏彭少伟黄甫李泳谷长生郝小敏
Owner GUANGDONG OCEAN UNIVERSITY
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