Preparation method of clam nutrition health care condiment

A condiment and clam technology, which is applied in the field of clam nutrition and health care condiment preparation, can solve the problems of difficult absorption, trouble, taste and nutritional discount, and achieve the effects of simple production method, increased added value, and delicious taste

Inactive Publication Date: 2010-06-16
DALIAN FISHERIES UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing clams are mainly eaten fresh, but because fresh and live clams are not resistant to long-term storage and transportation, it is difficult for residents in inland areas to eat delicious live clams, and they can only eat frozen clams that are greatly reduced in taste and nutrition. Boiled clams and dried clams (dried clams)
In addition, no matter eating fresh clam meat or frozen and dried clam meat, there are troublesome and difficult to absorb problems.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] a. Select fresh American clams, Philippine clams, green willow clams (yellow clams), variegated clams or Meretrix meretrix (the clams with a lot of sand are sanded first), wash and take the meat, and use a high-speed tissue grinder Smashed to obtain minced clam meat products;

[0023] b. Mix the minced clam meat products and deionized water in a mass ratio of 1:1 to 4 and then homogenize, and add a high proportion of deionized water to clams with a lot of sand to obtain minced clam pulp;

[0024] c. Adding alkaline protease (Alcalase 2.4L) with an enzyme activity unit of 2.4AU / gram to clam pulp, the amount of enzyme added is 1.0-1.5% of the quality of clam meat (clam meat taken in step a), and use 1- 4N sodium hydroxide is used to adjust the pH to 7.5-8.0, and the enzyme is hydrolyzed at a temperature of 55-60°C for 1-2 hours. Add alkaline protease or compound protease, and enzymatically hydrolyze for 1-5 hours to obtain the initial solution of clam meat enzymatic hydr...

Embodiment 2

[0031] The a.b.e.f.g steps are all the same as in Example 1, and what is different from Example 1 is that the c step is to add the compound protease (Protamex) that the enzyme activity unit is 1.5AU / gram, and the enzyme amount is 1.0~1.5% of the clam meat quality, with 1 ~ 4N sodium hydroxide or hydrochloric acid to adjust the pH to 6.0 ~ 6.5, enzymolysis at a temperature of 55 ~ 60 ° C for 3 ~ 5 hours; step d is to use 1 ~ 4N sodium hydroxide to adjust the pH of the initial enzymatic hydrolysis solution of clams to 6.5 ~7.0, add flavor enzyme with enzyme activity 500LAPU / g, the amount of enzyme added is 0.25~1.0% of clam meat mass, under the condition of temperature 45~50°C, enzymatic hydrolysis for 0.5~2h.

[0032] The scavenging rate of the product on DPPH free radicals is measured by spectrophotometry, and the scavenging rate of the product is 31-56% for liquid; 31%-58% for freeze-drying, and 18%-27% for spray-drying.

Embodiment 3

[0034] Steps a to f are the same as in Example 1 or Example 2, except that the difference from Example 1 is that the supernatant obtained in step f is separated by a 5000Da ultrafiltration membrane, the filtrate is taken, and clams are obtained according to step g Secondary product of nutritional and health condiments.

[0035] The scavenging rate of the product on DPPH free radicals is measured by spectrophotometry, and the scavenging rate of the product is 43-66% for liquid; 42%-68% for freeze-drying, and 28%-34% for spray-drying.

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PUM

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Abstract

The invention discloses a preparation method of clam nutrition health care condiment which is convenient to eat, is favorable to be absorbed and combines nutrition health care with seasoning. The method comprises the following specific steps: taking clam meat, and cobbing the clam meat by a waring blender to obtain clam meat paste product; after mixing and stirring the clam meat paste product and deionized water according to the weight ratio of 1:1-4, homogenizing to obtain clam meat paste slurry; adding alkali protease or composite protease into the clam meat paste slurry; carrying out enzymolysis for 1-5 hours to obtain clam meat enzymolysis initial solution; then, adding flavor enzyme into the clam meat enzymolysis initial solution; carrying out enzymolysis for 0.5-3 hours to obtain clam meat enzymolysis final solution; heating the clam meat enzymolysis final solution to 90-98 DEG C to keep 10-15 minutes to obtain clam meat enzyme killing liquid; decentring the clam meat enzyme killing liquid at 3000-8000 turns / minute for 10-30 minutes to obtain supernatant fluid; and concentrating or drying supernatant fluid to obtain the clam nutrition health care condiment.

Description

Technical field: [0001] The invention relates to a nutrition and health care product, in particular to a preparation method of clam nutrition and health care condiment which is convenient to eat, easy to absorb, and integrates nutrition, health care and seasoning. Background technique: [0002] Clams (variegated clams, Meretrix meretrix, green willow clams, Philippine clams and American clams, etc.) are extremely rich in resources, and are loved by people because of their high protein content, rich nutrition, and delicious taste, and have become special seafood products. The existing clams are mainly eaten fresh, but because fresh and live clams are not resistant to long-term storage and transportation, it is difficult for residents in inland areas to eat delicious live clams, and they can only eat frozen clams that are greatly reduced in taste and nutrition. Boil clam meat and dried clams (dried clams). In addition, no matter eating fresh clam meat or frozen and dried clam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/33A23L1/221A23L33/00A23L17/40A23L27/10
Inventor 赵前程李智博穆娇娇何云海汪秋宽苏延明
Owner DALIAN FISHERIES UNIVERSITY
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