Shellfish protein beverage and preparation method thereof

A protein beverage and shellfish technology, applied in the field of non-alcoholic beverages, can solve problems such as poor food taste, and achieve the effects of good taste, strong operability and simple production

Inactive Publication Date: 2012-07-18
SHANDONG HOMEY AQUATIC DEV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the problem in the prior art that the fishy smell contained in shellfish will cause the prepared food to taste bad, the present invention provides a shellfish protein drink and its preparation method. The fishy smell of shellfish enzymatic hydrolysis solution, the prepared beverage is not only clear and transparent, moderately sweet and sour, natural flavor, but also rich in nutrition and has health care functions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 Scallop protein drink

[0028] a. Raw material handling

[0029] Use fresh or frozen and thawed scallops to wash in running water, drain, weigh, homogenize with a tissue masher, and set aside;

[0030] b. Enzymolysis

[0031] The scallop meat after the above-mentioned homogenization is diluted by adding water 3 times its weight, and the pH value is adjusted to 7.0. Add protease and flavor protease double enzymes. 2770 enzyme activity units (u), controlled temperature at 57°C, enzymatic hydrolysis for 4 hours to obtain scallop enzymatic hydrolysis liquid; scallop enzymatic hydrolysis liquid was boiled for 15 minutes to inactivate the enzyme;

[0032] c. Deodorization, debitterness and decolorization

[0033] Add 0.5% of its weight of yeast powder to the scallop enzymatic solution after deactivating the enzyme, stir evenly, and let it stand for 60 minutes at a temperature of 40°C to carry out deodorization treatment;

[0034] Add 0.8% β-cyclodextrin to th...

Embodiment 2

[0050] Embodiment 2 mussel protein drink

[0051] a. Raw material handling

[0052] Choose fresh or frozen and thawed mussels as raw materials, wash, remove the shreds, drain, weigh, homogenize with a tissue masher, and set aside.

[0053] b. Enzymolysis

[0054] The above homogenized mussel meat is diluted by adding water 4 times its weight, adjusting the pH value to 6.5, adding protease and flavor protease dual enzymes, the amount of protease and flavor protease dual enzymes is the weight of shellfish pulp before per gram of dilution Add 3,000 enzyme activity units (u), control the temperature at 55°C, and perform enzymatic hydrolysis for 2 hours to obtain mussel enzymatic hydrolysis liquid; heat the mussel enzymatic hydrolysis liquid in a boiling water bath to inactivate the enzyme for 20 minutes;

[0055] c. Deodorization, debitterness and decolorization

[0056] Add 0.8% yeast powder to the mussel enzymolysis solution after deenzyme, stir evenly, and let it stand for 5...

Embodiment 3

[0074] Embodiment 3 oyster protein drink

[0075] a. Raw material handling

[0076] Frozen oyster meat is selected as raw material, thawed in running water, washed, drained, weighed, homogenized with a tissue masher, and set aside.

[0077] b. Enzymolysis

[0078] The oyster meat after above-mentioned homogenization is added the water of 2 times of its weight to dilute, adjust pH value to be 8.0, add protease, flavor protease double enzyme, its protease, flavor protease double enzyme consumption is the oyster pulp weight plus per gram of dilution. 2,500 enzyme activity units (u), controlled temperature at 60°C, and enzymolysis for 3 hours to obtain oyster enzymatic hydrolyzate; oyster enzymatic hydrolyzate was boiled in water for 10 minutes to inactivate the enzyme;

[0079] c. Deodorization, debitterness and decolorization

[0080] Add 0.4% of its weight of yeast powder to the oyster enzymatic hydrolyzate after deactivation, stir evenly, and let it stand for 40 minutes at ...

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PUM

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Abstract

The invention relates to a shellfish protein beverage and a preparation method thereof. Shellfish meat is chosen as raw material; protease and flavourzyme are adopted to carry out enzymolysis after homogenate; after enzyme destruction, yeast powder is added to evenly stir and stand for deodorization; beta-cyclodextrine is added to stir for debitterizing; kieselguhr and active carbon are added fordecoloration; transparent shellfish enzymolysis protein liquid free from extraneous odour can be obtained after filtration; and the shellfish enzymolysis protein liquid is temporarily stored in low temperature after concentration; plant extracting solution is extracted; sweet water is prepared; 1-10% of the shellfish enzymolysis protein liquid, 5-20% of the sweet water and 75-90% of the plant extracting solution are weighted to be mixed; and the mixture is filled, sterilized and cooled to obtain the finished products. The invention utilizes the nutrient components and the characteristic of easy absorption of the shellfish enzymolysis protein liquid, overcomes the inherent fishy smell of the shellfish enzymolysis protein liquid, and also uses natural herb extracting solution and sweet water for blending to prepare the protein beverage with abundant nutrient, transparency, moderate sweet and sour flavor, favourable taste, good flavour and no fishy smell. The preparation method of the invention has reasonable method and technology and strong operability, and is suitable for large-scale production.

Description

technical field [0001] The invention relates to an edible protein composition extracted from other marine animals to prepare other non-alcoholic beverages, especially a shellfish protein beverage and a preparation method thereof. Background technique [0002] Shell meat is rich in protein, complete with various essential amino acids, and also contains a variety of vitamins and rich trace elements (Mn, Zn, Se, Fe, etc.), which is a high-quality animal protein resource and rich in physiologically active ingredients , is an ideal raw material for the preparation of various foods. At present, the process of enzymatically hydrolyzing shellfish to produce protein has been reported. For example, CN1163723A Chinese invention patent application published on November 5, 1997 discloses "a method for enzymatic hydrolysis of shellfish", which uses protease and lipase in a ratio of 100:5 to 100:50 A method for hydrolyzing shellfish slurry with a formulated complex enzyme. The hydrolyza...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/33A23L1/30A23L1/28A23L1/015A23L2/02A23L2/52A23L5/20A23L17/40
Inventor 王小军刘昌衡唐聚德袁文鹏孟秀梅夏雪奎张绵松胡炜孙永军
Owner SHANDONG HOMEY AQUATIC DEV
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